Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Shallots | 3 |
【To make the pickle vinegar】 | |
Olive oil | 4 tbsp |
White wine vinegar | 400ml |
Sugar | 3 tbsp |
Bay leaves | 2 |
Black peppercorns | 7 |
10% salted water | as required |
Oregano, thyme, rosemary, cloves | as required |
Cherry tomatoes | 5-6 |
Finely sliced garlic | 2 cloves |
Courgette | 1/2 |
Aubergine | 1/2 |
Fennel | 1/2 |
Celery | 1 |
Cauliflower | 1/3 |
Red pepper | 1/2 |
Yellow pepper | 1/2 |
Mushrooms | 5-6 |
Chilli flakes | as required |
●You'll get a strong sour taste when you first try this, but it won't last unless it is sour.
●Never add more vegetables straight into the vinegar when the jar is empty.
●Needs to be eaten within 2-3 months.
●The salted water is a 10% ratio of salt to water (80g salt for 800ml water).
Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Shallots | 3 | |
【To make the pickle vinegar】 | ||
Olive oil | 4 tbsp | |
White wine vinegar | 400ml | |
Sugar | 3 tbsp | |
Bay leaves | 2 | |
Black peppercorns | 7 | |
10% salted water | as required | |
Oregano, thyme, rosemary, cloves | as required | |
Cherry tomatoes | 5-6 | |
Finely sliced garlic | 2 cloves | |
Courgette | 1/2 | |
Aubergine | 1/2 | |
Fennel | 1/2 | |
Celery | 1 | |
Cauliflower | 1/3 | |
Red pepper | 1/2 | |
Yellow pepper | 1/2 | |
Mushrooms | 5-6 | |
Chilli flakes | as required |
Print Ingredients | Email Ingredients | |
3 | ||
4 tbsp | ||
400ml | ||
3 tbsp | ||
2 | ||
7 | ||
as required | ||
as required | ||
5-6 | ||
2 cloves | ||
1/2 | ||
1/2 | ||
1/2 | ||
1 | ||
1/3 | ||
1/2 | ||
1/2 | ||
5-6 | ||
as required |
●You'll get a strong sour taste when you first try this, but it won't last unless it is sour.
●Never add more vegetables straight into the vinegar when the jar is empty.
●Needs to be eaten within 2-3 months.
●The salted water is a 10% ratio of salt to water (80g salt for 800ml water).