Assorted crunchy vegetables soaked in flavorsome vinegar water are pickled vegetables. Crisp veggies turn slightly tangy, sweet and savory and make such a delightful salad. The best part about this is that these can be prepared and packed in jars and refrigerated for up to 2 months. Another good thing about this salad is it can be prepared with whatever vegetables are available. Your leftover veggies in the fridge can be converted into pickled vegetables and stored. Pickled vegetables are good party salad, prepare it in advance and serve at the party, totally fuss-free.
Vinegar is a must-have in my pantry. I use it to make paneer00. Also, a staple salad at my place, which is the cocktail onion or vinegar onion, is also prepared using vinegar. Vinegar is also used for preparing various pastes such as garlic paste, ginger paste and so on. It increases the shelf life of the veggies. Let’s have a look at the ingredients required for pickled vegetables:
Vegetables: I have used cucumber, zucchini and carrots to make pickled vegetables. I did one mistake. I peeled the cucumbers. Do not peel it otherwise it will lose the bite. I have cut these veggies lengthwise and kept the length of the vegetables same. You can cut the vegetables into roundels or cubes as per your liking. Further, you can make separate pickled vegetables. I have combined all the vegetables.
Vinegar, water, and sugar: These 3 ingredients go in the ratio of 2:2:1 respectively.
Flavoring: Few fresh ingredients have been used to flavor the pickled vegetables i.e. garlic, ginger and green chilies. No spices have been used. You may use bay leaves, cinnamon, etc.
Another salad popularly served at the Indian restaurants is the sirke wala pyaaz and this can be easily prepared at home.
Other than being served as a salad, pickled vegetables can also be used in frankies, burgers, sandwiches, etc.
Serve them in shot glass or fancy cups etc. as a party salad.
1.This recipe serves 8-10 persons.
2.Wash the vegetable properly. Cut them lengthwise, according to the jar or bowl or glass you plan to serve it in. Keep these slightly longer than the length of the serving dish. All these calculations are important if you are planning this salad for a party.
3.In a cooking pan add 1 cup of water, 1 cup of vinegar and ½ cup of sugar. Also add in 4 garlic cloves, 2 green chilies and 1” piece of ginger. Not to miss salt to taste.
4.Let it cook till the sugar gets dissolved.
5.Thereafter transfer to a jar or bowl with a lid.
6.Add the vegetables. Cover and refrigerate for 48 hours.
PREP TIME 10 minutes + 48 hours rest time
COOK TIME 5 minutes
TOTAL TIME 15 minutes + 48 hours passive time
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