Sour Pickled Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
- For the pickles
- 400 grams Peas
- 400 grams Cauliflower
- 400 grams small potatoes
- 400 grams Pearl onion
- 400 grams Red paprika
- 60 grams salt
- For the brine
- 250 grams cane sugar
- ½ bunch freshly chopped Dill
- ¾ l Herb vinegar
- 2 tsps Mustard seed
- 5 allspice
- 1 tsp colorful peppercorns
- 1 bay leaf
Preparation steps
1.
Rinse all vegetables and cut into approximately equal pieces. Blanch for about 5 minutes in boiling salted water (cook potatoes for 10 minutes). Set aside a bit of cooking juice and then drain and rinse vegetables under ice-cold water. Boil salt, sugar, dill and vinegar with a little cooking juice until sugar is dissolved.
2.
Add spices to the jars, then the vegetables. Leave 2 cm (approximately 1 inch) of room at the top of the jar. Pour in the cooled brine. Seal jars well and sterilize in a pot for 30 minutes at 90°C (approximately 175°F). Allow jars to cool upside down. Store in a cool, dark place.
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