Salad “Pickled Vegetables” Recipe
A harmonious and delicious salad, an elegant snack and just a bunch of vitamins. If he lives to see the next day, it will be even tastier!!
Servings
6
Cook Time
100minutes
Servings
6
Cook Time
100minutes
Ingredients
Instructions
  1. Prepare the vegetables and a container for pickling. It is very convenient to use a large package. Wash and clean. Here are the zucchini I had, and I used 2 beets.
  2. Slice the zucchini with a vegetable peeler. We put it in a bag.
  3. Beet. Sent in a package.
  4. Daikon.
  5. Carrot. I want to add that the total weight of sliced vegetables was 1 kg 50 g.
  6. Finely chop a bunch of celery leaves. You can take any greens to taste, but I like the combination of celery and beetroot.
  7. After putting all the vegetables and herbs in a bag, add sugar, salt, white wine vinegar, garlic passed through a garlic press, and pour in olive oil.
  8. Close the package or container tightly and shake lightly, mixing the vegetables with the marinade. Leave at room temperature for 1.5 hours. Sometimes they turn the package over and turn it up.
  9. Vegetables will give a lot of juice, daikon and zucchini will get a beautiful color. And after 1.5 hours you will be able to enjoy a wonderful juicy and crispy vegetable salad!
  10. Ready!
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