Pickled Vegetables recipe - How to make Pickled Vegetables
Main Procedure- Make the pickling solution, by boiling 2 cups of water with the rock salt.
- Cool and add the vinegar. Mix well and keep aside.
- Put all the vegetables, garlic and green chillies into a sterilized jar, fill the jar with the pickling solution and seal with glass or plastic lids.
- Store in a cool place for 1 week before using. Once opened, store in the refrigerator. Unopened pickled vegetables can be kept in a cool, dark place.
- Serve at room temperature.