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Pickled Garden Vegetables
Makes 4 - 6 servings
|250 ml (1 cup)||Rice vinegar|
|250 ml (1 cup)||Water|
|75 ml (1/3 cup)||White wine vinegar|
|50 ml (1/4 cup)||Sugar|
|10 ml (2 tsp)||SIFTO® Coarse Salt|
|10 ml (2 tsp)||Juniper berries|
|600 ml (3 cups)||Assorted mixed small vegetables, such as baby peppers, baby zucchini, baby onions, baby squash, cauliflower florets|
- Combine vinegars, water, sugar, salt and juniper berries in medium saucepan. Bring to a boil; reduce heat and simmer until sugar is dissolved.
- Pour liquid over vegetables and cool to room temperature. Cover and refrigerate at least 24 hours before serving. Pickled garden vegetables will keep in the refrigerator for 2 weeks.