Sweet and Sour Pickled Vegetables

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Sweet and Sour Pickled Vegetables
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
198
calories
Calories

Nutritional values

1 milliliter contains
(Percentage of daily recommendation)
1 milliliter contains
(Percentage of daily recommendation)
Calories198 kcal(9 %)
Protein2.4 g(2 %)
Fat3.9 g(3 %)
Carbohydrates37 g(25 %)
Author of this recipe:

Ingredients

for
1000
Ingredients
4
1 bunch
1
1
1
1
1
125 grams
brown Sugar
4 tablespoons
100 grams
green Olives
1 packet

Preparation steps

1.

Blanch the tomatoes in boiling water briefly, rinse with cold water and peel. Cut the peeled tomatoes into quarters, remove the seeds and cut into bite-sized pieces. Rinse the celery and cut into bite-sized pieces. Rinse the eggplant and cut into cubes. Rinse the bell peppers and pepperoncini, cut in half lengthwise, remove the ribs and seeds and dice. Peel and dice the onion. 

2.

Combine the vinegar, water, 100 grams (approximately 1/2 cup) of brown sugar, mustard seeds and 1 1/2 tablespoons of salt in a large saucepan. Bring to a boil, add the peppers and onion and simmer for 5 minutes. Add the celery and continue simmering for 5 minutes. Add the tomatoes, eggplant, olives and remaining brown sugar and simmer for another 5 minutes. Add the packet of preservatives, mix well, ladle the mixture into clean, glass jars and seal tightly.