Sour Pickled Vegetables

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Sour Pickled Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
6
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 liter Herb vinegar
2 teaspoons Mustard seed
5 allspice
1 teaspoon colorful peppercorns
1 bay leaf
How healthy are the main ingredients?
CauliflowerCauliflowerpotatoDillsalt

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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