What is Shifa Score?

Shifa Score

429

Pickled Vegetables

Vinegar-brined medley: crisp vegetables.
30

Calories

(kcal)
50

Glycemic

Index
1

Protein

(gms)
2.5

Fiber

(gms)

Classification

ENTREE

(214)

VEG

(343)

GLOBAL

(153)

2.5k
1m
5.1k
1.9k

Description

Pickled vegetables are a delightful culinary staple, offering a harmonious blend of tanginess and crunch. These preserved treats are enjoyed worldwide, adding zest to meals from sandwiches to rice dishes. Their vibrant colors and bold flavors make them a versatile accompaniment, embodying the art of balancing spice, sweetness, and acidity.

Recipe

Ingredients:

Cucumbers

500

Grams

Carrots

250

Grams

Cauliflower

200

Grams

Bell peppers

150

Grams

White vinegar

500

Milliliters

Water

500

Milliliters

Salt

30

Grams

Sugar

50

Grams

Garlic

0

Black peppercorns

10

Dill

10

Grams

Mustard seeds

1

Tablespoon

Bay leaves

3

Preparation steps:

1. Sterilize a glass jar by boiling it in water for 10 minutes.
2. In a saucepan, combine 500 ml water, 250 ml vinegar, 100 g sugar, and 2 tablespoons salt. Bring to a boil, then cool.
3. Slice vegetables like carrots, cucumbers, and radishes into uniform pieces.
4. Pack the sterilized jar tightly with vegetables and optional spices like garlic and dill.
5. Pour the cooled brine over vegetables, ensuring they're fully submerged.
6. Seal the jar and refrigerate for at least 24 hours before serving.
Pickled Vegetables

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