Pickled Vegetables | Crunchy & Homemade
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Gurkerl Küche
Knackiges Gemüse in einem fein abgestimmten Essigsud – diese hausgemachte Spezialität ist die perfekte Beilage zu Jausenplatten, Grillgerichten oder einfach als gesunder Snack zwischendurch. Mit Sellerie, Karotten und Roten Rüben bringen Sie Farbe und Frische auf den Tisch. Ein Klassiker der Vorratsküche, der durch das Marinieren im Kühlschrank sein volles Aroma entfaltet.
Preparation method
Ingredients overview
- 1500 g celeriac
- 100 g red onions
- 150 g carrots
- 300 g cucumber
- 170 g fresh beetroot
- 500 ml white wine vinegar
- 500 g granulated sugar
- 50 g whole yellow mustard seeds
Preparing the vegetables
Wash and dry the cucumber thoroughly. Peel the remaining vegetables (celeriac, carrots, beetroot, and onions) and slice them into approximately 2 mm thin slices. Layer the different types of vegetables decoratively into clean screw-top jars.
Boiling the brine and pickling
In a pot, mix the white wine vinegar, granulated sugar, mustard seeds, and 500 ml of water. Bring the mixture to a boil, remove from the heat, and let it steep for 30 minutes. Then stir thoroughly once more.
Strain the still warm brine through a sieve and pour it directly over the vegetables in the jars until everything is completely covered. Seal the jars tightly, let them cool, and leave to marinate in the fridge for at least 36 hours.
Chef's tip
If you have a vacuum sealer, you can place the vegetables (each type separately) in vacuum bags in a maximum of two layers, add a few tablespoons of the brine, and vacuum seal to 100%. After 12 hours in the fridge, the vegetables are already ready to serve.
Ingredients
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