Sour Pickled Vegetables

Ingredients

• 400 g peas
• 400 g Cauliflower
• 400 g small potatoes
• 400 g silver onions
• 400 g red bell pepper caps
• 60 g salt
• 250 g cane sugar
• 0.5 bunch freshly chopped dill
• 0.75 l herb vinegar
• 2 tsp mustard seeds
• 5 piment berries
• 1 tsp mixed peppercorns
• 1 bay leaf

Instructions

1. 1.

   Wash, trim, and cut the vegetables into roughly equal pieces; blanch all but the potatoes for about 5 minutes in boiling salted water (potatoes cook for 10 minutes). Drain through a sieve, reserve the cooking liquid, shock the vegetables in ice water, then drain. Refill the liquid to 1 ¾ l with water, add salt, sugar, dill and vinegar, dissolve and bring to a boil. Add the spices to the jars, layer the vegetables, leave 2 cm space from the lid edge, pour the cooled brine over them. Seal the jars tightly and sterilize in a pressure cooker for 30 minutes at 90°C. Remove the jars, discard the rings, let them stand upright to cool. Store in a cool dark place.