By Esti Grosskopf
Tangy Treasures (pickled veg)
6 steps
Prep:15minCook:10min
Updated at: Tue, 31 Dec 2024 11:41:25 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
0 servings
6 cupswater
½ cupoil
2 cupsvinegar
½ cupsugar
4.5 Tbspsalt
1jalapeño
sliced thin
8 clovesgarlic
cut in half le
2 x 24 ozflorets
containers, or 2 heads cauliflower pieces
4carrots
medium, sliced
3kohlrabies
cut in half and
1yellow bell pepper
cut into
1orange pepper
cut into sti
1red pepper
cut into sticks
2English cucumbers
large, don’t slice too thin because they'll disintegrate
Instructions
Step 1
Place water oil, vinegar, garlic sugar, salt, jalapeño, and stock pot. Bring to boil.
Step 2
Add the rest dients and mix. Make sure all veggies are in the liquid.
Step 3
Remove from heat and cover the pot and let rest for 3 hours
Step 4
Once cooled transfer to a container or mason jar.
Step 5
Make sure liquid covers the veggies in the container. Refrigerate and enjoy!
Step 6
Chamutzim taste best after 1-2 days
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
