In the middle of summer many hostesses prepare a pickles for the winter. But sometimes and in the summer instead of a fresh vegetables there is a wish for a salty alternative. In this case pickled vegetables will become ideal option. Prepare them as easy as shelling pears, and in 3-5 days they can be given to a table, for example, with the fried potato.
It is required to you
- - cherry tomatoes of 300 g
- - fresh cucumbers of 300 g
- - paprika of 300 g
- - onions of 200 g
- - garlic of 6 cloves
- - fennel
- For marinade:
- - water of 1 l
- - salt 2 tablespoons (without hill)
- - sugar 2 tablespoons (without hill)
- - vinegar (9%) of 6 tablespoons
- - peppercorn of 8 pieces.
Instruction
1. We cut vegetables: cucumbers – circles, paprika (previously to remove seeds) – small pieces, onions – medium-sized rings, garlic – thin plates. Cherry is left whole.
2. Small to chop fennel.
3. Vegetables in glass jars will be pickled. They need to be washed out and dried well. No additional processings are required.
4. On a bottom of each can we lower onions and garlic.
5. From above in any order we stack cherry tomatoes, cucumbers and pepper.
6. Fill up all vegetables with fennel.
7. We cook marinade. For this purpose we add salt, sugar, bell pepper to liter of water and we bring to the boil. Boil marinade 3-5 minutes.
8. With the received hot broth it is filled in to bank with vegetables and we add on the 2nd tablespoons of vinegar. Well we close a cover and we leave to cool.
9. When bank with marinade completely cools down, she should be moved away in the fridge for 3-5 days. After that vegetable snack is ready, it is possible to give to a table.