They say about such a blank: "The whole garden in one jar!" You open this appetizer in the winter - and it is beautiful, and tasty, and varied.
Pick your recipe
You will need
- On 6 liters
- - cauliflower 1 kg;
- - kohlrabi 2 pcs.;
- - bell pepper 500 g;
- - tomatoes 1 kg;
- - bow 3 pcs.;
- - zucchini 1 kg;
- - coriander grains 1 tbsp;
- - 3 cloves;
- - pepper peas 10 pcs.;
- - 5 currant and cherry leaves;
- - horseradish 1 sheet;
- - bay leaf 2 pcs.
- For marinade per 1 liter of water:
- - salt 1.5 tbsp.;
- - sugar 4 tbsp;
- - vinegar (9%) 1/2 tbsp.
Instruction manual
1
Bell pepper, tomatoes, cauliflower, zucchini, kohlrabi rinse under running water. Peel the onion and cut each head with thick rings or half rings. Divide cauliflower into small inflorescences. Cut off the legs, leaving only curly umbrellas. Peel the kohlrabi, cut into strips, but not very finely.
2
Cut the peppers into 4 parts and remove the seeds. Zucchini cut into slices or cubes. If the zucchini is young, then peeling is not necessary. It is better to cut off the peel of old large vegetables: it is too rough. Cut the tomatoes in half or 4 parts. If you use small ones, you can put the whole. Put all the vegetables in one cup and mix.
3
Rinse prepared cans thoroughly with hot water and rinse. At the bottom of each jar, put the leaves of cherry, horseradish, currant, bay leaf and all the spices, on top - a vegetable mixture.
4
For marinade, add salt and sugar to the water, bring to a boil, then pour vinegar and remove from heat. Fill all the jars with marinade. Cover and set to sterilize: 3-liter jars - 25 minutes, 2-liter and liter - for 15 minutes. Roll up cans, turn upside down and cover with something warm (blanket or plaid). Leave it for 3 days. Store in a cool, dark place.