Summer vegetables are very delicious in early summer.
In recent years, vegetables have become available all year round through greenhouse cultivation, but the vegetables harvested in season are also highly tasty and nutritious.
In particular, many summer vegetables are rich in water, potassium, etc., and can cool down by dissipating the heat inside the body, making them suitable for the hot season.
This time, we would like to introduce "Summer Vegetable Pickles" which are very easy and delicious using summer vegetables.
・ Summer vegetables (petit tomatoes, peppers, paprika, cucumbers, etc.)
・ Combined vinegar *
If you like, you can add bay leaf, rosemary, pepper, etc. to make it delicious.
* It is easy to use "Pickle vinegar" or "Rakkyo vinegar".
If not, make mixed vinegar.
(5 tablespoons vinegar: 5 tablespoons sugar: 1/2 tablespoon salt)
Please change the ratio to your liking.
How to make
1. Wash the vegetables.
2. Cut into pieces that are easy to eat.
3.Put the cut vegetables, pickled vinegar, and scallions vinegar in a zipper bag about half of the vegetables.
4.Remove the air and chuck to soak the vegetables in vinegar.
5.If the vegetables are not soaked in vinegar, add a little more vinegar and store in the refrigerator for several hours before you can eat it (let's eat it in about 3 days).
You can quickly make the time and effort to make seasoned vinegar by using "pickle vinegar" or "rakkyo vinegar".
Good effects of pickles on the body
Pickles have the following 10 effects.
3.Prevention of indigestion
6.Eliminates poor circulation
8.Blood smooth effect
9.Prevention of hypertension
Pickling nutritious summer vegetables produces a synergistic effect.
In the coming season, you can spend a little time every day by eating cold pickles as a chopstick rest, so please try a simple recipe.