Pickled Vegetables — Quick Meals

Pickled Vegetables — Quick Meals

Pickled Vegetables

Pickled Vegetables

I do not encourage making billets for the winter. Just suggest the idea of how fast to cook assorted pickled vegetables — piquant vegetable appetizer or side dish.


For the marinade:

  • 200 ml water
  • 150 ml white wine vinegar
  • 2 sprigs fresh thyme
  • 1 clove garlic, peeled and sliced in half
  • 2.5 tablespoons sugar
  • 1/2 tablespoon salt
  • 1/2 tablespoon grain mustard
  • 1/4 Chili, sliced thinly


(in a specified number of the marinade will need approximately 2 cups of dicedvegetables)

  • Mini carrots
  • radishes
  • leeks
  • fennel


Prepare the vegetables: wash, cut the Ponytails, radishes, halved and chop fennel and Leeksmall pieces (reference to comfortable to prick with a fork). Fold thevegetables in a glass jar.

All the ingredients for the marinade, place in a saucepan and bring to a boil. Pour this hot vegetables marinade and leave for about an hour.

Ovoshi can be served immediately after, but tastiersend for another hour in the fridge, and then serve.


No one is saying that this cannot be entirely different pour marinade vegetables: tomatoes, Bulgarian pepper, shallots, beets, small cucumbers or whatever elseyou’ve got lying around doing nothing.

This side dish is the perfect complement for Baked Fish — Scandinavian cooking

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