Mixed Pickle in Apple Cider Vinegar
Ingredients
- Carrot 1
- Cucumber 1
- Radish 3-4
- Fresh Red chilies (or green) 6
- Fresh parsley/coriander 2 handfuls leaves without stems
Pickling Liquid
- Apple cider vinegar 1/2 cup
- White vinegar 1/2 cup
- Sugar 1/4 cup or less
- Salt 1 tsp
- Water 1 +1/2 cup
Instructions
- Slice carrot, cucumber and radish into 1 mm thin slices.
- Remove leaves from the parsley stems.
- In a mixing bowl, mix together carrots, cucumber, radish, chilies and parsley.
- Add this mix into the mason jar.
- In a sauce pan, add apple cider vinegar, white vinegar, water, sugar and salt and bring to a boil.
- Boil for 30 seconds to a minute until the sugar is dissolved.
- Turn the flame off and let the steam escape.
- Add this liquid to the mason jar.
- Allow the liquid to come to room temperate, seal the lid and refrigerate overnight.
- The pickle is ready next day.
- Enjoy!
- Store in refrigerator up to 3 weeks.