Low FODMAP Quick Pickled Vegetables
Fast and easy way to quick pickle vegetables.
Servings: 4 Servings
Calories: 40kcal
Cost: $
Ingredients
Pickling liquid
- 50 ml Vinegar 12%
- 100 ml Sugar
- 150 ml Boiling water
- 1 pinch Black pepper
Vegetables
- 2 Medium Carrots
- ½ Cucumber
Instructions
- Slice the carrots and cucumber into thin slices and place on a plate and set aside.
- Pour the sugar into a heat proof bowl, pour over the boiling water and stir until dissolved. When the sugar is dissolved, add the vinegar and the black pepper and give it another stir.
- Carefully tip the vegetables into the pickling liquid and make sure they are all fully submerged. Let sit until cooled down to room temperature.
- Transfer into a sealable container and place in the fridge for up to 5 days, or serve right away.
