Transylvanian Pickled Vegetables (Ecetben eltett Zöldségek)
Ecetben eltett Zöldségek, or Transylvanian Pickled Vegetables, is a traditional dish from Transylvanian Saxon cuisine. This tangy and flavorful dish is a great way to preserve the harvest and enjoy the bounty of the garden throughout the year.
Ingredients
- 1 large cucumber, sliced
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 3/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
Instructions
- In a large pot, combine the vinegar, water, sugar, salt, peppercorns, and mustard seeds. Bring to a boil, stirring to dissolve the sugar and salt.
- Add the sliced vegetables to the pot and return to a boil. Cook for 2-3 minutes, until the vegetables are just tender.
- Remove the pot from the heat and let the vegetables cool in the pickling liquid.
- Transfer the pickled vegetables to a clean, airtight container and refrigerate for at least 24 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 25g
- Fiber
- 6g
- Protein
- 3g
- Fat
- 1g
Supplies
Large pot Knife Cutting board Measuring cups Measuring spoons
Tools
Airtight container Refrigerator
Serving suggestions
Serve the pickled vegetables as a side dish with grilled meats or as a topping for sandwiches and salads.
Tips & tricks
For a spicier version, add a sliced chili pepper to the pickling liquid.
Cost
$5