Salted Vegetables Recipe
Salted vegetables impart a distinctive flavor, are low in caloric values, and are easier to store due to their reduced bulk. Commonly used as a main dish cooked with meat or as a side dish.
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Ingredients
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Vegetables
Salting Mixture
Method
Preparation of Vegetables
- 1
Wash and Cut the Vegetables
Thoroughly wash all the vegetables under cold water. Peel the carrots and cut them into thin slices. Slice the cucumbers and bell peppers into strips. Trim the radishes and cut them into halves or quarters. Divide the cauliflower into small florets.
- 2
Combine Vegetables
In a large mixing bowl, combine all the prepared vegetables: carrots, cucumbers, bell peppers, radishes, and cauliflower. Toss them gently to mix.
Salting Process
- 3
Make the Salting Mixture
In a separate bowl, combine kosher salt, sugar, black peppercorns, minced garlic cloves, and dried chili flakes. Mix well until all ingredients are evenly incorporated.
- 4
Prepare the Brine
In a medium saucepan, bring the 2 cups of water to a boil. Remove from heat and stir in the salting mixture until fully dissolved.
- 5
Soak the Vegetables
Pour the warm brine over the mixed vegetables in the large bowl. Make sure all the vegetables are submerged. If necessary, place a plate or a weight on top to keep them submerged. Allow the vegetables to soak for at least 2 hours at room temperature or refrigerate overnight for enhanced flavor.
Serving
- 6
Rinse and Serve
After soaking, drain the vegetables and rinse them under cold water to remove excess salt. Serve them as a side dish or mix them with cooked meat for a main dish. Enjoy!
