Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pickled vegetables with apple cider vinegar (tangy & crunchy). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy) is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy) is something that I’ve loved my entire life.

White vinegar can also be used in place of apple cider vinegar; just make sure it is of good quality. I always keep a jar of pickled vegetables on hand in my fridge or pantry. I'm a big fan of them because they can be served at get-togethers with friends, as an appetizer with crackers or pita bread, or as an. beets, sugar, cloves, apple cider vinegar, water.

To get started with this recipe, we must first prepare a few ingredients. You can have pickled vegetables with apple cider vinegar (tangy & crunchy) using 5 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy):

1. Make ready As per your choice Vegetables(like Radish,Carrot,Cucumber or as per choice)
2. Prepare 4 cups water
3. Take 1.5 cups apple cider vinegar
4. Take 1-2 tbsp sugar as per taste
5. Take 2 tsp salt or as per taste

First off, pickled beets are not eaten hot. They also spend time bathing in vinegar and salt — make that apple cider vinegar and mineral-rich Himalayan sea salt in this case. This pickled beet recipe gives you beets that taste noticeably different from a steamed or roasted beet. Fermenting or pickling garlic in apple cider vinegar not only preserves but is said to help eliminate most of the complications from eating the garlic raw.

Instructions to make Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy):

1. Wash & cut the vegetables like radish, cucumber(without seeds) and carrot into thin slices. Also, wash and keep aside green chillies (optional).
2. Put sliced veggies into a strainer and sprinkle with some salt. Mix and let drain for 30 minutes; this will help the vegetables lose water. After that wash inside the strainer with water. Strain & Let it dry for 5-10 mins on a kitchen towel.
3. To prepare the vinaigrette, boil four cups of water with the vinegar, salt and sugar until the sugar and salt have dissolved.
4. Now in a dry & clean glass bowl (heatproof), put some garlic cloves & whole black pepper or dried herbs of your choice.
5. Then fill the bowl with the vegetables. Pour the hot vinaigrette over the vegetables until the liquid covers them.
6. Cover it well and don't open it for atleast 12 hours. After that, it is ready to be consumed.
7. Now transfer it to a clean & dry glass Jar with the vegetables leaving 1/2-inch space from the the top so that the vinaigrette cover them. Enjoy your crunchy-munchy healthy pickle anytime!
8. The Jar can be kept in the refrigerator for up to 3 weeks.

The taste of garlic preserved in apple cider vinegar is tangy, yet mellow and delicious. You might like to eat it raw by itself, or you can add it to a. Very simple, Very delicious accompanied with all kinds of meals sliced & diced! Pickle your garden harvest don't throw. Combine cider vinegar and garlic in small bowl.

So that is going to wrap this up for this exceptional food pickled vegetables with apple cider vinegar (tangy & crunchy) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!