Alex Arson's Pickle Rage
Pickled leftover vegetables – an amazing way to give new life to your veggies
Disclaimer Welcome to intuitive cooking. These recipes are to unleash the chaos in you. No measurements, just vibes
Ingredients
- Leftover veggies like carrots, brocolli, chillies, garlic. Anything with crunch.
- Vinegar of any kind
- Salt
- Sugar
- Boiling hot water
- Sterile glass container
Instructions
- Chop your veggies in whatever shapes you like. Sometimes I chop them in star shapes and stuff just for fun. Don't make them too thick, maybe a centimetre max because we want the brine to soak through completely.
- Put them in the jar.
- Mix vinegar, hot water, salt and sugar together until everything is dissolved well.
- Add this to the jar till every vegetable is completely submerged in it.
- Put the lid on and refrigerate. This will be good for about 2 months if you keep it cool and use sterile utensils to retrieve the pickles. Brine can later be reused.
- You can put spices like peppercorn, mustard, sesame seeds, etc as well for added flavour and crunch.
- Consume after at least 24 hours for peak flavour. (It's okay to not wait and chomp down on them before as well.)
Write to me at alexarson@skiff.com