Pickled Vegetable Salad
Salads • European
Description
Pickled Vegetable Salad
Ingredients
- Pattypans 3 pieces
- Orange Bell Peppers 2 pieces
- Spanish onions ½ heads
- Cucumbers 2 pieces
- Apple Cider Vinegar 10 fl oz
- Sugar 6 teaspoons
- Salt 1 tablespoon
- Coriander essential oil ½ spoons
- Mustard Greens ½ spoons
- Celery salt ¼ spoons
- Clove 1 piece
Step-by-Step Guide
Step 1
Pour 600 ml of water and vinegar into a pot. Add all the spices, bring the liquid to a boil, and cook for three minutes, then let it cool.
Step 2
Cut the pattypans into pieces about one and a half centimeters thick. Slice the cucumbers lengthwise and then cut each half into wedges about half a centimeter thick. Cut the bell pepper and onion into strips of the same thickness.
Step 3
Place the vegetables in a large bowl, pour the marinade over them, and refrigerate for at least 24 hours, or up to four days. Before serving, drain the liquid from the salad.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!