At the height of summer, many housewives prepare pickles for the winter. But sometimes in the summer instead of fresh vegetables you want a salty alternative. In this case, pickled vegetables are ideal. Cooking them is simple, and after 3-5 days they can be served, for example, with fried potatoes.
Pick your recipe
You will need
- - cherry tomatoes 300 g
- - fresh cucumbers 300 g
- - bell pepper 300 g
- - onion 200 g
- - garlic 6 cloves
- - dill
- For marinade:
- - water 1 l
- - salt 2 tbsp. spoons (without slide)
- - sugar 2 tbsp. spoons (without slide)
- - vinegar (9%) 6 tbsp. spoons
- - black pepper peas 8 pcs.
Instruction manual
1
We cut the vegetables: cucumbers in circles, bell pepper (remove seeds first) in small pieces, onions in medium-sized rings, garlic in thin slices. Leave the cherry whole.
2
Finely chop dill.
3
Vegetables will be pickled in glass jars. They must be washed and dried well. No additional treatments are required.
4
At the bottom of each jar, dip the onions and garlic.
5
On top, in random order, lay cherry tomatoes, cucumbers and peppers.
6
Sprinkle all vegetables with dill.
7
Cooking marinade. To do this, add salt, sugar, peas to a liter of water and bring to a boil. Boil the marinade for 3-5 minutes.
8
The resulting hot broth pour a jar of vegetables and add 2 tablespoons of vinegar. We close the lid well and leave to cool.
9
When the jar with the marinade has completely cooled down, it should be put in the refrigerator for 3-5 days. After this, the vegetable snack is ready, you can serve it to the table.
Useful advice
If you want vegetables to be sharper, then 3 tablespoons should be added to the vinegar.