Vegetable Pickling

Ingredients

• 1 kg mixed vegetables (about equal parts: carrots, kohlrabi, green beans...)
• 350 ml herb vinegar
• 750 ml water
• 30 g salt
• 125 g cane sugar
• dill (chopped)
• 1 tsp mustard seeds
• 1 tsp coriander seeds

Instructions

1. 1.

   Wash the vegetables, cut into roughly equal pieces and blanch in boiling salted water for about 5 minutes. Drain through a sieve, reserve the cooking liquid, then shock the vegetables in ice‑cold water and drain. Measure the cooking liquid and if needed top up to 750 ml with water, add salt, sugar, dill and vinegar, dissolve and bring to a boil.

2. 2.

   Add the spice seeds to the jars, layer the vegetables, leaving 2 cm of space to the lid edge, pour the hot brine over them. Seal the jars carefully and let them cool standing upside down.