Pickled Vegetable Slaw

The recipe is a great addition to any main dish, on top of a sandwich, or on its its own. Take any vegetables that you see fit and get creative by dicing, slicing, julienne-ing any way you'd like.

Servings: 12
Time: 1 hour
Ready in: 24+ hours
  • Suggested sample of vegetables:
    1 red bell pepper, 1 yellow bell pepper,
    1 carrot, cabbage, radish, cucumber
  • 1 cup water
  • 1 cup white vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup white sugar
  • 4 clove(s) garlic
  • 1 red chilli pepper
  • 4 bay leaves
  • 10 peppercorn
  • 1 tablespoon salt
  1. Put all sliced veggies in a big bowl, mix gently. Transfer vegetables to  a container with a tightly closing lid (glass jar is the best).
  2. In a medium sauce pan mix all ingredients for the marinade and bring to boil. 
  3. Pour the marinade on top of the vegetables and press firmly so the vegetables don't float up. Close the lid. Let the jar cool. Place in a frigde for at least 24 hours. 

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