Servings: 6 to 8
Ingredients
- 1 15-ounce can brown lentils drained and rinsed
- ½ cup white wine vinegar
- ½ cup apple cider vinegar
- ½ cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 bay leaves
- 1 teaspoon whole black peppercorns
- 2 cloves garlic crushed
- 1 chili sliced
- ½ red onion thinly sliced
- ½ red bell pepper thinly sliced (optional)
Instructions
- Make the pickling brine: Combine white wine vinegar, apple cider vinegar, water, sugar, salt, bay leaves, peppercorns, and garlic. Bring to a boil, remove from heat, and let steep for 30 minutes. Strain and collect the liquid.
- Assemble and pickle: In a clean 1-quart mason jar, combine the drained and rinsed lentils, red onion, and bell pepper. Pour the cooled and strained pickling brine over the lentils and vegetables, ensuring everything is submerged. Seal the jar tightly with a lid.
- Refrigerate: After marination, refrigerate the lentils for at least 24 hours, ideally 2-3 days, to allow the flavors to develop. They will keep fresh in the refrigerator for up to 2 weeks.
Notes
- Allow the lentils to marinate in the refrigerator for at least 24 hours. This resting time is crucial for the lentils to absorb the pickling flavors fully.
- Where possible, cook dried lentils and use them for pickling. This will help control the texture of the lentils. Cook them until al-dente so that they don't turn mushy when marinated.
Nutrition
Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1.168mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 387IU | Vitamin C: 25mg | Calcium: 13mg | Iron: 0.4mg
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