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).
