Leftover Vegetable Spaghetti Pickle
Breathing New Life into Leftovers
Imagine the crunch of zucchini, carrot, onion, and cabbage, bathed in a flavorful brine, coming together to create an irresistible pickle. These spaghetti-like strands of vegetables, once mere leftovers, become a delightful treat to enhance your meals. Remember, the journey to sustainability can be as enjoyable as this tangy pickle!
The joy of knowing we're turning leftovers into a tangy masterpiece fills the kitchen, and we can't help but smile at the thought of minimizing food waste while indulging in a delightful treat.
Difficulty:
Easy
Serving:
For multiple servings
Preparation time:
2-3 days
Ingredients:
50 g zucchini, cut into long strips
50 g carrot, cut into long strips
40 g red onion, thinly sliced
40 g white cabbage, julienned
120 ml vinegar
120 ml water
50 g sugar
10 g salt
2 cloves of garlic, crushed
5 g black pepper
5 g red pepper
50 g raw vegetables (cherry tomatoes, jalapeno peppers, capers, etc.)
Preparation:
● Start by washing the vegetables and cutting them into julienne and long strips.
● Place the cut vegetables in a large glass jar or pickling jar.
● In a saucepan, mix together the vinegar, water, sugar, salt, garlic, black pepper, and paprika.
● Pour this mixture over the vegetables in the jar and add the raw vegetables.
● Seal the jar well and refrigerate it for 2-3 days.
● Once the pickle is ready, you can serve it on slices of bread or as a tangy side to your meals.
● Enjoy!
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