Pickled vegetables are a versatile and delicious dish. Chop the vegetables, briefly boil them, and submerge them in a vinaigrette with herbs and spices. Let them rest so they soak up the flavors and enjoy this tasty preparation.
When preparing pickled vegetables, you preserve their freshness and flavor for a longer period.
The textures combine harmoniously, creating a delicious and versatile bite.
They are ideal to accompany meals or simply enjoy as an appetizer.
Pickled Vegetables
Ingredients
1 Cauliflower
¼ kilogram of Green beans
4 Zucchini
4 Small potatoes
4 Carrots
1 Red onion
Olive oil
Ground aromatic herbs
Oregano
Vinegar
1 pinch of Pepper
1 pinch of Salt
Preparation
Step 1 : To prepare pickled vegetables, start by cutting the cauliflower into florets, the onion into slices, and the other vegetables into strips.
Step 2 : Then, bring water to a boil and remove from heat to submerge the vegetables for about fifteen minutes.
Step 3 : Afterward, drain and rinse with cold water, then place them in a container with vinegar.
Step 4 : Add olive oil, ground aromatic herbs, oregano, salt, and pepper.
Step 5 : Finally, let them rest for twelve hours or more.
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