Pickled Vegetables

Pickled Vegetables:


1 bunch of gourmet carrots

1 fennel bulb

1 burpless cucumber

6 bay leaves


3 jars with lid (1l volume)


Method:


Wash and clean all vegetables. Wash the jars and lids with soap and water. Place them in a oven at 100 degrees Celsius for 20 minutes. Leave them to cool before using them.

Slice the vegetables with a mandolin. Place each one of the vegetables in a different jar until is full. Add to bay leaves in each jar. Cover with the pickling liquid. Close the jar and store in the fridge.

They are ready for consumption after 12-24 hours. They can be stored for long periods of times (months) but I bet they won't last long!


You can use different flavors of honey and add different spices like: fennel seeds, coriander seeds, star anis, cinnamon, juniper berries.


Feel free to try different spices, vegetables and honeys and enjoy your pickling!


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