Apple Cider Vinegar Pickled Vegetables
A tangy and flavorful way to use expired apple cider vinegar. Pickling vegetables not only extends their shelf life but also adds a burst of flavor to any meal.
15
Prep Time (min)
5
Cook Time (min)
20
Total Time (min)
4
Servings
Ingredients
- 2 cups mixed vegetables (carrots, cucumbers, radishes, etc.), sliced or cut into sticks
- 1 cup water
- 1 cup expired apple cider vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
In a saucepan, combine water, expired apple cider vinegar, salt, sugar, peppercorns, mustard seeds, and bay leaf. Bring to a boil and simmer for 5 minutes.
2
Meanwhile, pack the sliced vegetables into a clean jar.
3
Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged.
4
Seal the jar tightly and let it cool to room temperature.
5
Refrigerate the jar for at least 24 hours before consuming.
6
Enjoy the pickled vegetables within 2-3 weeks.