Vegetable for jars It’s a great way to keep the taste seasonal vegetables throughout the winter. Diced cucumbers, carrots, celery, peppers and onions in a slightly sweet and sour reservoir they create perfect addition to dinner, sandwiches or meat dishes. Thanks to parsley, the salad gains a fresh aroma and a beautiful color.
To prepare this recipe, you will need:
- 2 kg of ground cucumbers,
- 4 carrots,
- 3 red peppers,
- 1 harnesses,
- 1 by,
- 2 onions,
- a bunch of parsley,
- 2-3 tablespoons of salt.
Floods:
- 1.5 liters of water,
- 400 g cukru,
- 300 ml of vinegar 10 proc..
- 3 balls of allspice,
- 2 bay leaves.
Wash and peel the ground cucumbers, then cut into small cubes. Peel carrots and celery, and get rid of the seed nests. Light -green and white part with leek. Cut all vegetables into cubes. Chop the parsley.
Mix all vegetables in a large bowl. Further with 2-3 tablespoons of salt, mix thoroughly and set aside for an hour until the juice releases. After this time, pour out the excess liquid.
Pour water into the pot, add sugar, vinegar, allspice and bay leaves. Boil and then remove bay leaves and allspice.
Apply vegetables up to 3/4 height to scalded jars. Pour the hot pickle, leaving about 1 cm of free space from the shore.
The jars are tightly screwed and set in a pot with hot water (up to 3/4 height of the jars). Pasteurize for 15 minutes from the moment of boiling. Turn the jars upside down, leave to cool.
Sources: Terazpoczy.pl
See also:
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When I make these meatballs, the whole family gathers in the kitchen. The smell itself is poetry
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