Pickles made with autumn vegetables
Ingredients (Serves 2-4)
- Honey and Apple Vinegar【A】
60cc
- Apple Vinegar【A】
40cc
- water【A】
100cc
- salt【A】
1+ teaspoon
- Laurier【A】
1 to 2 sheets
- Burdock
One
- lotus root
60g
- Carrots and cucumbers
1/3 of each
- Purple onion
1/6 piece
- Red and yellow peppers
1/12 each
How to make it
1【A】Add all ingredients to a pot, bring to a gentle boil, dissolve the salt, and then cool to body temperature.
2Peel the lotus root and carrot, scrape the skin off the burdock root with a knife, and cut each into bite-sized pieces. Slice the purple onion into wedges and the pepper into thin strips.
3Boil 2 in boiling water until it retains a moderate firmness. (Boil root vegetables for a longer time, blanch red onions and peppers quickly.)
4Place step 3 and the cut cucumbers in a clean jar or a resealable plastic bag with a zipper, pour in step 1's pickling liquid, cover, and leave in the refrigerator overnight.