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Preserving for the winter. Source: pixabay
Mid- to late summer is the peak of the twist season. It is at this time that housewives massively cover a variety of vegetables and fruits to enjoy them in the winter.
Chef Tetiana Litvinova showed on Instagram how she preserves spicy pickled vegetables for the winter. She claims that once you try it, your family will be grateful.
Ingredients for 6 450 ml jars
- Cauliflower - 400 g
- Cucumbers - 800 gr
- Carrots - 80 gr
- Sweet pepper - 250 g
- Garlic - 30 g
- Dill - 25 g
- Bay leaves - 6 pcs
- Peppercorns - 20 g
Ingredients for the marinade
- Table vinegar 9% - 190 g
- Tomato chili sauce - 100 g
- Sugar - 185 g
- Salt - 70 g
- Water - 1500 ml
The method of preparation
1. Wash the cucumbers and cover with cold water for 1-2 hours.
2. Put a sprig of dill, a bay leaf and 5-7 peas of the pepper mixture in the jars.
3. Put 4-6 cucumbers, slices of bell pepper, carrot slices and small cauliflower florets in each jar.
4. Cover with boiling water and let stand for 10 minutes with the lids closed.
5. Pour the water back into the pan and add boiling water to make a total of 1.5 liters. Add all the ingredients for the marinade and bring to a boil.
6. Put 2 tsp of Runa Tomato Chili Sauce into each jar and pour the marinade over it.
7. Screw on the lids and turn upside down.
8. Cover with a blanket and wait until it cools completely.
There are other recipes for canned food on OBOZ.UA:
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