Mixed vegetables pickle

We enjoy eating a variety of colourful,crunchy vegetables. Winters bring in such vibrant shades of fresh vegetables making it even more interesting.

Here is a simple winter vegetables pickle that we enjoy as a delicious snack.

Mixed vegetables pickle

1 beetroot

1 carrot

A few broccoli florets

1 cucumber

1/4 inch ginger

5 whole peppercorns

1 large lemon (juice extracted)

Salt as required

Method

*Wash, trim, peel beetroot,carrot, ginger cut  into desired shape.

*Wash trim and cut cucumber and broccoli florets.

*Spread in a kitchen napkin, Sun dry for about 15 minutes. 

*In a clean bottle add all vegetables, pour lemon extract,salt and peppercorns. Mix in. 

*Gently toss two or three times before serving. 

Tips

*You can enjoy the freshly made vegetable pickles with your raw salads, sprouts and dishes.

*Make in small batches as we are not adding any preservatives except salt and lemon juice the shelf life of this fresh pickle is 2 to 3 days in room temperature.