Pickled Vegetables
recipe

A delightful way to preserve vegetables and infuse them with flavor using vinegar. Perfect as a side dish or a snack.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 2 dl white wine vinegar
- 1 dl water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2-3 carrots
- 1 cucumber
- 1 red onion
- 1 bell pepper
- 2-3 garlic cloves
Instructions:
1. Peel and slice the carrots, cucumber, red onion, and bell pepper into thin slices.
2. Peel and slice the garlic cloves.
3. In a saucepan, combine the vinegar, water, sugar, salt, and black pepper. Heat the mixture until the sugar and salt dissolve.
4. Add the sliced vegetables and garlic to the saucepan. Let the mixture simmer gently for about 5 minutes.
5. Transfer the pickled vegetables to a clean jar and pour the hot brine over them.
6. Allow to cool at room temperature, then refrigerate. Let them marinate for at least 24 hours before serving.
Nutritional Information (per serving):
- Calories: 50 kcal
- Protein: 1 g
- Carbohydrates: 10 g
- Fat: 0 g
- Fiber: 2 g

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