WebTake saucepan off the heat. Place the drained zucchini mix into the vinegar and leave to soak for one hour. Return pan to the heart and bring to the boil. Reduce …
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These sweet and spicy low carb pickles have less than 1g net carb per serving. 1. Bring the vinegar, sweetener, and spices to a boil. 2. Pour the liquid over the onions and cucumbers in a resealable container. 3. Chill in the refrigerator for 4 days. If you liked this low carb pickle recipe, then you might like my recipe for pickled eggs.
My mum makes this Indian Mixed Vegetable Pickle a little differently. She steams her veggies just for a minute with some vinegar, water and sugar. Just enough so that the veggies are still crunchy. A pickle can’t have soft, mushy vegetable. She then heats her oil, just until warm and adds the spices to that and adds it to the drained veggies.
For that matter, the best Indian restaurants make their own pickles too rather than relying on those big brand shop bought pickles and chutneys with those oh too familiar flavours. Why make your own vegetable pickle? Make this spicy mixed vegetable pickle and your friends will most definitely appreciate that you’ve gone to some work.
A pickle can’t have soft, mushy vegetable. She then heats her oil, just until warm and adds the spices to that and adds it to the drained veggies. This method makes an instant pickle. The method I used was were I soaked my veggies for 2 days in vinegar and salt.