3 Uses for Quick-Pickled Vegetables
Homemade pickled vegetables like radishes, beets, onions, and carrots are simple to make and easy to use. Ingredients— 1 cup carrots, thinly sliced 1 cup beets, thinly sliced 1 cup radishes, thinly sliced 1 cup onions, thinly sliced 1 cup rice wine vinegar 1 cup water 1/4 cup sugar 1 tablespoon kosher salt Steps— Place vegetables in 1 large jar, or separate the vegetables into 4 different smaller jars. In a medium pot, add vinegar, water, sugar, and salt, and bring to a boil. Immediately remove from heat. Pour hot brining liquid over the vegetables. Let cool, and store in the refrigerator sealed tightly. They’re best served the next day! 2nd Use for Recipe: Three uses for pickled veggies: Over tacos, in salads/grain bowls, or for pickled vegetable/crudite boards. For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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