Mixed Pickles
Colorful pickled vegetables can be as simple as this. With the Mixed Pickles recipe, Spoonsparrow shows you how to do it.
Ingredients
- 15 small pickling cucumbers
- Salt
- 1 Cauliflower
- 500 g carrots
- 400 g small green beans
- 400 g small onions
- 2.5 l vinegar (5% acidity)
- 200 g whole cane sugar
- 20 peppercorns
- 2 tbsp mustard
- 3 tbsp white wine
Instructions
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1.
Peel the cucumbers, cut them into small pieces, sprinkle with 2 tbsp salt and let sit overnight. The next day split the cauliflower into florets and wash.
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2.
Clean the carrots, wash them and slice into thick rounds. Clean the beans and wash them. Cook each vegetable separately for 5 minutes in salted water. Remove, drain, and fill large sterilized jars with the cucumber pieces and cooked vegetables.
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3.
Peel the onions and place them on top of the vegetables. In a pot combine vinegar, sugar, and peppercorns, bring to a boil, then let cool completely. Add mustard and white wine.
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4.
Pour the liquid over the vegetables until fully covered. Seal the jars. Let them sit in a dark, cool place for at least 2 weeks to mature. Store in the refrigerator.
