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Preserved Veggies and Citrus Fruits

I love preserved veggies and citrus fruits in salad. I think the juicy sweet and sour pouch in each bite makes the simple dish more interesting. You kind of want to dig in for it more and more after every bite. I also learn that pickled veggies are so good with spicy meal, too. It refreshes your palate, and make the meal more colorful. In Mediterranean and Middle East cuisines, for example, these things really give a punch.

Pickle Rainbowl 1

It’s easy to make preserved vegetable and citrus fruits at home. I called this jar of goodies “Preserved Rainbow” because the vibrant colors of the produce remind me so much of the rainbow. I use them on the side of kebab, inside my meat sandwiches, and of course, to highlight the summery fresh flavor in my salads. And here’s how I do it.

Preserve Rainbow


1 orange

2 zucchini

4 banana peppers

1 large carrot

4 baby corn

1 cup vinegar

1 cup sugar

3 tsp salt

1 cup water


Clean and wash all the veggies and orange. Wipe and let them dry completely.

Slice them according to your preferred shapes and sizes, and put them in a big clean jar.

In the medium sauce pan, combine vinegar, sugar, salt and water. Bring to boil and stir until all sugar is dissolved. Remove from the heat and let it cool down completely.

Pour the liquid mixture into the jar of veggies. Make sure all ingredients are submerged in the liquid.

Keep it in room temperature for 24 hours and then store refrigerator.

The pickle should be ready after 3 days in the fridge and you can store it for further up to 2 weeks.


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