Quick pickles

Quick pickles

Total: 2 hr 10 Min. | Active: 10 Min.
vegan, lactose-free, gluten-free
Nutritional value / glass: 138 kcal
, Fat: 1 g
, Carbohydrate: 23 g
, Protein: 3 g

It's always worth having a ready-made jar of pickles in the fridge. In just 2 hours, you can have your own crunchy pickled vegetables for sandwiches, salads or a snack – straight from the jar. These pickles are a great way to pack a flavour punch and are so quick to prepare!

Ingredients

1 glass

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Onions

300 g red onions, halved, sliced

Pickling liquid

½ dl rice vinegar
1 ¼ dl white wine vinegar
1 tsp sugar
1 tsp salt
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Utensils

1 jar (approx. 500 ml) with lid

How it's done

Onions

Place the onions in a clean, warmed jar.

Pickling liquid

Bring the rice vinegar and white wine vinegar to the boil with the sugar and salt, pour the boiling hot liquid into the jar until it covers the onions, immediately seal the jar and leave to cool on a towel. Leave to infuse for at least 2 hrs. or overnight.

Good to know
Tip: Instead of onions, use cucumber, carrot, radish or pepper.
Shelf life: Store in the fridge for approx. 2 weeks.

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