Assorted Vegetables
Description
Perfect for stocking up for winter. Seasonal vegetables are great not only for fresh salads and assorted mixes, but also for winter preserves. To make a vegetable assortment, I use different vegetables (the ones my household likes best). Try not to cut the vegetables too small—I usually leave them almost whole. You can also add your favorite spices. The preserve is ready for winter storage.
Instructions
- 1
Step 1
First, prepare the marinade. Take 5 liters of water (this amount is ideal for 150 grams of salt, but you don't have to use it all), bring it to a boil in a suitable pot, add the herbs, peppercorns, and bay leaf. Boil for about 5 minutes, add the salt. Remove from heat and let cool.
- 2
Step 2
While the marinade is coming to a boil, prepare the remaining vegetables by boiling them until partially cooked. Trim the green beans, wash them, and boil until almost tender.
- 3
Step 3
Cut the onion into wedges and dip in boiling water for about 1.5 minutes.
- 4
Step 4
If the cucumbers are medium or small, don't cut them. Mine were large; I cut some in half. There's no need to boil the cucumbers.
- 5
Step 5
Don't boil the tomatoes either. As for the peppers, remove the seeds and boil for 2–3 minutes.
- 6
Step 6
Peel the carrots. Cut large ones into 2–4 pieces; leave small ones whole. Cook them the same way as the beans, until almost tender. They should still have a slight crunch.
- 7
Step 7
Cut the cabbage into large wedges, keeping the leaves attached to the core. To keep the cabbage crisp, blanch it in boiling water for just 2 minutes.
- 8
Step 8
Simply slice the garlic into thin slices.
- 9
Step 9
Then pour the cooled marinade over all the vegetables except the beans and cabbage, and let them marinate for a couple of days (2 days was enough for me).
- 10
Step 10
Taste as you go: when the vegetables are to your liking, you can then pack them into jars.
- 11
Step 11
Vegetables with beans and cabbage are easy to repack into jars. Pour over the same brine they were in. Sterilize for a couple of minutes and seal the jars.
- 12
Step 12
You can eat the vegetables as soon as they are fermented, or wait another week or two. I recommend serving them whole, just as we packed them in the jars.