Lightly salted vegetables in the refrigerator: cauliflower, carrots, cucumbers
Votes: 3
Time: 40 min.
Complexity: easily
Quantity: 2 liters
Complexity: easily
Quantity: 2 liters
During the summer harvest season, after enjoying a bountiful supply of fresh, young vegetables, you'll be tempted to indulge in more savory snacks. Keeping your refrigerator stocked with lightly salted vegetables is a great summer alternative to heavy store-bought pickles. Pickle a couple of jars of mixed vegetables and refrigerate them. These can be any vegetables you like, or the cucumbers, carrots, cauliflower, onions, and chili peppers listed in the recipe. In just a few hours, you'll be enjoying a delicious vegetable snack. The secret to its amazing flavor is the brine. Prepare it according to this recipe, and your lightly salted vegetables won't last a day in the refrigerator!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Brine
- 10 cloves garlic, peeled
- 2 cups white vinegar
- 6 tsp coarse salt
- A few sprigs of fresh dill
- 1 teaspoon celery seeds
- 1 teaspoon coriander seeds
- 1 tsp. mustard seeds
- 0.5 tsp black peppercorns
- 0.5 tsp pink peppercorns
Vegetables
- 6 cucumbers, cut lengthwise into 4 pieces
- 6 young carrots, peeled and cut in half lengthwise
- 1 large bunch green onions or green beans
- A few cauliflower florets to stick in wherever they fit
- 4 small hot chili peppers or 2 jalapenos
We recommend
Recipes with similar ingredients: cucumbers, carrot, green onions, green beans, cauliflower, chili pepper, garlic, dill, celery seeds, coriander, mustard seed, black pepper
Cooking the dish according to the recipe:
- In a medium saucepan, bring 4 cups of water to a boil. Reduce the heat to a simmer and add the garlic. Cook for 5 minutes. Then add the vinegar and salt, increase the heat, and bring to a boil, stirring until the salt dissolves completely. Remove the saucepan from the stove.
- Place a few sprigs of dill in two liter jars. Sprinkle in peppercorns and seeds evenly. Use tongs to remove the garlic from the brine and distribute it evenly among the jars. Then completely fill the jars with cucumbers, carrots, green onions or green beans, cauliflower, and chili peppers. Make sure everything is packed tightly.
- Bring the brine back to a boil and pour into jars to completely cover the vegetables. Let cool, then seal and refrigerate. The vegetables will be tastier in just a couple of hours. Even better in a couple of days. They can be stored in the refrigerator for up to 3 months.
Categories:
Similar recipes
