Ingrédients

• ½ cup apple cider vinegar
• ½ cup warm water
• ¼ cup Monin Pomegranate Syrup
• 1½ teaspoons Kosher salt
• 1lb. choice of prepared vegetables

Verre: Culinary

Taille du verre: 16.0.

Instructions

1. Combine vinegar, water, Monin Pomegranate Syrup, and salt in a medium bowl. Whisk together until salt is fully dissolved.
2. Place vegetables in a jar or bowl.
3. Pour vinegar mixture over the vegetables (making sure fully covered) and let sit at room temperature for at least 1 hour if you're in a rush.
4. Preferably, cover jar or bowl and place in refrigerator for at least 1 day.

Pickled vegetables will last for a few weeks stored in the refrigerator.