Sweet and Sour Summer Vegetables

Name: Sweet and Sour Summer Vegetables
Prep time: 20 min
Cook time: 6 min
Total time: 266 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 3 medium zucchini, (sliced thinly); 3 medium yellow squash, (sliced thinly); 1 large red bell pepper, (seeded and thinly sliced); ½ medium red onion, (thinly sliced); 1½ cups red wine vinegar; ⅓ cup granulated white sugar; ¼ cup extra virgin olive oil; ½ teaspoon salt; 2 medium garlic cloves, (minced)

A quick refrigerator pickling of summer vegetables.

⏱️ 266 menit 🔪 Persiapan: 20 menit 🔥 Masak: 6 menit 📊 Sulit 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

10 porsi

3 medium zucchini, (sliced thinly)
3 medium yellow squash, (sliced thinly)
1 large red bell pepper, (seeded and thinly sliced)
½ medium red onion, (thinly sliced)
1½ cups red wine vinegar
⅓ cup granulated white sugar
¼ cup extra virgin olive oil
½ teaspoon salt
2 medium garlic cloves, (minced)

Langkah-langkah

Place the vegetables into two 1-quart jars with tight fitting lids.
In a small saucepan, combine remaining ingredients except the garlic. Bring the mixture to a boil, remove from heat and then stir in the garlic. Divide the mixture between the two jars and pour over the vegetables, close the jars tightly, and let sit for at least 4 hours, turning the jar upside-down every hour (so half the time, it's standing on its lid).
Taste one of the veggies. If the flavor appears to be strong enough to you, drain the vegetables and serve chilled or at room temperature. If you'd like a stronger flavor, keep them in the jar a bit longer. These can be made a day in advance; keep covered and chilled, turning upside down when you think of it. The longer you keep them in the jar with the marinade, the stronger the flavor will be, so I recommend draining when ready to serve and just keeping the drained veggies in a covered container in the refrigerator to munch on during the week. They will keep for 5 to 7 days.