Vegetables Hachar (salty and spicy pickle vegetables)

AuthorNoemie
RatingDifficultyAdvanced

This is an Asian way of preparing vegetables a little bit complex. They are cut or minced, cook briefly before adding some vinegar. The next day, you will be able to eat your crisp sour vegetables. You can add all kind of spices to make it a little bit hot.

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Vegetables Hachar (salty and spicy pickle vegetables)

Yields1 Serving
Prep Time50 minsCook Time10 minsTotal Time1 hr

Ingredients

 3 large finely grated carrots
 ¼ fine finely chopped cabbage
 3 good handful of extra fine fresh green beans
 1 large green chilli peppers (for those who like)
 1 good piece of ginger
 2 tsp vinegar
 sunflower oil
 Saffron or tumeric

Directions

Cut the tails of the beans and cut them lengthwise then cut them in half

Put the instant pot in mode browning

In the middle of the preheating put a good dose of oil. You heat the vegetables so that they remain crispy ( do not let them cook!! )

Once the oil is hot, place the crushed fresh ginger inside and two teaspoons of saffron

Turn and fry for one minute

Place the grated carrots in the bowl

Turn

Mix well with a pinch of salt

Then add the cabbage proceeding the same way, turn and add a pinch of salt

And then the green beans, same as before, mix well and let heat two minutes

Take everything out in a bowl

Leave it to cool well without putting it in the fridge

Once it has cooled well add two teaspoons of vinegar ( the vinegar will cook the vegetables)

Turn it well

Taste your preparation and add salt if necessary

Once it is soaked and cold, place it in the fridge and enjoy it for at least half a day later

CategoryCuisineCooking Method

Ingredients

 3 large finely grated carrots
 ¼ fine finely chopped cabbage
 3 good handful of extra fine fresh green beans
 1 large green chilli peppers (for those who like)
 1 good piece of ginger
 2 tsp vinegar
 sunflower oil
 Saffron or tumeric

Directions

Cut the tails of the beans and cut them lengthwise then cut them in half

Put the instant pot in mode browning

In the middle of the preheating put a good dose of oil. You heat the vegetables so that they remain crispy ( do not let them cook!! )

Once the oil is hot, place the crushed fresh ginger inside and two teaspoons of saffron

Turn and fry for one minute

Place the grated carrots in the bowl

Turn

Mix well with a pinch of salt

Then add the cabbage proceeding the same way, turn and add a pinch of salt

And then the green beans, same as before, mix well and let heat two minutes

Take everything out in a bowl

Leave it to cool well without putting it in the fridge

Once it has cooled well add two teaspoons of vinegar ( the vinegar will cook the vegetables)

Turn it well

Taste your preparation and add salt if necessary

Once it is soaked and cold, place it in the fridge and enjoy it for at least half a day later

Vegetables Hachar (salty and spicy pickle vegetables)

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