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Sweet and sour pickled vegetables

Sweet and sour pickled vegetables are great to store your summer vegetables. They're an amazing side dish with a lot of dishes, just like pickles are.

Sweet and sour pickled vegetables
1 hour 10 people Side dishes
Sweet and sour pickled vegetables

Ingredients

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  • 1 liter vinegar
  • 1 liter water
  • zest and juice of 1 lemon
  • 300 gram sugar
  • 3 tablespoons salt
  • 4 bay leaves
  • few sprigs of fresh summer savory (you can also used a dried version, or other fresh herbs e.g. dill or thyme)
  • different vegetables, you can vary as much as you like. We've used: - 1 zucchini ('ronde de Nice')
  • large handful of radishes
  • 2 small cucumbers ('concombre blanc Parisien')
  • 1 yellow pattypan squash
  • half cauliflower
  • about 300 grams of green beans
Sweet and sour pickled vegetables ingredients
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Kitchen equipment needed

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  • cutting board & chef's knife
  • large bowl
  • medium-sized pan
  • measuring cup
  • sterile jars - you can easily do this yourself by cooking the jars and lids in boiling water for a few minutes

Preparation

1 hour 10 people Side dishes

View the original recipe via:
https://ohmydish.com/recipe/sweet-and-sour-pickled-vegetables


Preparation -- 30 minutes

Fill a medium-sized pan with water and bring to a boil. Rinse all the veggies. Divide the cauliflower into small florets and rinse the beans by removing the ends. Chop the beans into small pieces. 

Cook the cauliflower florets a few minutes in the boiling water. Bring the water to a boil again and also cook the beans for a few minutes in the boiling water.

When you are using vegetables such as pumpkin or (patty pan) squash, its recommended to peel them first. Remove the leaves and ends of the radishes and divide them into thin slices.

Chop the zucchini, squash and cucumber in small pieces and combine all the vegetables in the large bowl. 

Sweet and sour pickled vegetables
Sweet and sour pickled vegetables

Finishing the sweet and sour pickled vegetables -- 30 minutes

Grate the peel of the lemon and squeeze the juice from the lemon. Combine this in a medium-sized pan with water, vinegar, sugar, bay leaves, summer savory and salt.

Bring to a boil and let it simmer for 10 minutes. Remove the bay leaves and summer savory and taste if it needs any more salt or sugar. Divide the mixed vegetables over the sterile jars.

Fill the jars with tasty water, don't fill them up all the way to the top. Put the lid on and let them cool off for about 10 minutes when they're upside down.

Afterwards you let them cool off completely. If you added radishes you'll notice the water will start to turn a bit pink.

These sweet and sour pickled vegetables are great with lots of different dishes, such as pickles. Store in a dark and cool place,  the jars will keep for over a year this way. Enjoy!


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