Sauce
Description
A delicious addition to everyday and festive dishes. Ingredients are given for a 0.4-liter container. The spicy and piquant flavor of this aromatic sauce will appeal to all adults, especially when served with shashlik or roasted meat. You can prepare a small portion to taste, and then make a larger batch if you like it. Perfectly complements pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the onion, rinse and cut a quarter of the onion into small cubes, adding to the processor bowl. Rinse the red and green bell peppers, cut off the tops, remove the seeds and rinse the insides. Dice the peppers and add them to the container with the onion.
- 3
Step 3
Grind everything for 2-3 minutes.
- 4
Step 4
Grate the pickled cucumbers on a fine grater into a deep container: a salad bowl or a bowl. Add the chopped vegetable mixture there as well.
- 5
Step 5
Add the mustard seeds and gently mix everything. Let it sit for 1–2 hours so the mustard seeds absorb the liquid and swell.
- 6
Step 6
Put granulated sugar, salt, ground black pepper, and dill or celery seeds into a saucepan or cauldron.
- 7
Step 7
Pour in 6% apple cider vinegar. It can be replaced with balsamic vinegar or regular table vinegar.
- 8
Step 8
Place the vegetable mixture into a container and mix. Put the pot on the stove over medium heat.
- 9
Step 9
Simmer the sauce on the stove for about 15–20 minutes to blend all the flavors and aromas, remembering to reduce the heat after the mixture comes to a boil.
- 10
Step 10
Then place the sauce into scalded jars and seal them with hot lids screwed on tightly. Store the preparation only in the refrigerator or in a cool place to prevent fermentation!