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Pickled vegetables

Wasting too many vegetables?

You might think that aging or leftover vegetables are of little use in making a good dish.

The recipe 'Pickled Vegetables' by Igles Corelli
 from Ristorante Atman, Lamporecchio is part of the 'Garden in multiple textures' recipe.

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30 Min.
Medium
Leftovers

Ingredients

Pickled vegetables
100g broccoli tips
400g finely sliced cucumbers, carrot and red radish
100g diced celery
100g chopped grean beans
400ml water
300g apple vinegar
200g brown sugar
50g salt

Method

Heat some water in a pot.

Melt in the salt and brown sugar.

Add vinegar.

Cook one vegetable at the time for a few minutes, keeping them crunchy in texture.

Add diced celery.

Add finely sliced carrots.

To store, fill a glass jar with the vegetables and fill it with the water it has been cooked in.

Seal with an airtight container and store in a cool and dark place for up to 1 year.

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