Chow chow vinaigrette
Ingredients
- 85 grams cauliflower florets
- 5 red pearl onions halved
- 100 grams cucumbers oblique cut
- 75 grams radishes quartered
- 35 grams jingle bell peppers or other small variety
- 400 grams water
- 200 grams White wine vinegar
- 200 grams granulated sugar
- Thyme sprigs
- Mustard seeds
- 4 cloves garlic peeled and lightly crushed
- Mustard seeds
- 4 cloves garlic peeled and lightly crushed
Instructions
- When preparing your vegetables, cut them to a size that is as uniform as possible for consistent pickling. Add the mixed vegetables to the canning jar. Combine water, vinegar, sugar, thyme, mustard seeds, and garlic in a saucepot and bring to a simmer.
- Pour the hot pickling liquid over vegetables to submerge them. Seal the jar. Chill and store the jar in the refrigerator.
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