Ingredients
- 2 carrots
- 2 cucumbers for pickling (preferred)
- 1/2 onion
Instructions
- Chop all the vegetables fine and place in a pot with 1/2 liter of water and one tablespoon of coarse kosher salt. Bring to a boil, and boil for 10 minutes. Strain and reserve the water.
- Fill clean jars with vegetables almost full, and add 1 cup of white vinegar to the reserved water.
- Cover the vegetables with the water and vinegar mixture. Allow cooling.
- Refrigerate for five days, and consume. Keep refrigerated.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sauces
- Method: Stove
- Cuisine: Chilena