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Pickled vegetables

Pickled vegetables

Heat on the street, to the plate approach is not desirable. I want to show you a recipe for pickling vegetables, in which the plate is not needed. A further feature of this recipe - reusable marinade. Interested?

Cooking time 30 minutes Number of servings1

Ingredients for Pickled vegetables

Step-by-step instruction of cooking Pickled vegetables

Step 1

Bell pepper (peeled and sliced), garlic, pepper, greens them in a meat grinder.
Add salt packets, sugar, vinegar. Stir to dissolve the salt, pour in the oil.
The marinade is ready.

Step 2

Fold the vegetables. Laid down more solid, the top is more soft to choked. I have cucumbers on the bottom, top with half zucchini, cauliflower (you need to pre-blanch it in boiling water for 2-3 minutes for softness)

Step 3

At the very top of the tomatoes. Cherry put a whole, large tomatoes cut in half.

Step 4

The prepared vegetables in the marinade. Cover with a plate and put a small weight.

Step 5

Do not be afraid of the lack of water, after a few hours the vegetables will give the juice. Leave for 3 days at room temperature, then refrigerate the dish is ready.

Step 6

Blend in a bowl and enjoy.
When vegetables are over - will remain the marinade. It puts a new batch of vegetables, again for three days exposed in the kitchen, after three days in the fridge and eat. On the second time the marinade is even better due to juice vegetables.
About the fourth time you will need to add in the marinade a little salt and garlic, and again - all in a circle.
So that one marinade can live in your kitchen the whole season.