Pickled vegetables
8 servings
10 minutes
Pickled vegetables are a traditional dish of Russian cuisine that offers a harmony of flavors and freshness. Bright and crunchy vegetables like carrots, broccoli, radishes, and cauliflower soak in a fragrant marinade where the acidity of white wine vinegar intertwines with the light sweetness of cane sugar and the spicy notes of bay leaves and black pepper. This preparation method not only preserves the beneficial properties of the vegetables but also makes them particularly appetizing. Pickled vegetables are perfect as an independent snack, an accompaniment to meat dishes, or an ingredient for salads.
1
Boil the vegetables in salted water for about 2 minutes, then drain.
- Baby carrots: 4 pieces
- Broccoli: 2 pieces
- Radish (daikon/black): 2 pieces
- Cauliflower: 250 g
2
Bring vinegar, sugar, pepper, salt, and bay leaves to a boil, then pour the marinade over the vegetables and let it cool.
- White wine vinegar: 300 ml
- Cane sugar: 3 tablespoons
- Black peppercorns: 1 teaspoon
- Bay leaf: 2 pieces
3
Then add the cucumber, sliced diagonally into thin pieces, and let it sit for at least 2 hours.
- Cucumbers: 1 piece
4
Place the pickled vegetables on a plate.
- Cocktail (pearl) onions: 6 heads