If you have a variety of vegetables left after homemade preparations, then you can use them as a basis for preparing assorted vegetables. Suitable for this recipe are cauliflower, bell peppers, tomatoes, onions, carrots, etc. Such a blank is very versatile and requires a lot of effort. The recipe is for 1 can of 3 liters.
It is necessary
- –Fresh cucumbers (5 pcs.);
- –Brown tomatoes (3 pcs.);
- –Fresh onion (2 pcs.);
- - garlic (3 cloves);
- –Sweet peppers (2 pcs.);
- - parsley root;
- - horseradish root (1 pc.);
- - celery root (1 pc.);
- –Fresh cauliflower (400 g);
- - granulated sugar (3, 5 tbsp. L.);
- - food salt (1, 5 tbsp. L.);
- - apple cider vinegar (120 ml);
- - peppercorns to taste.
Instructions
Step 1
Prepare all vegetables in advance. To do this, rinse the cucumbers and tomatoes thoroughly. Remove external dirt with a sharp knife. Next, chop the tomatoes and cucumbers in any shape.
Step 2
Rinse the pepper well and remove the stalk, then clean the peppers from all seeds. Chop the vegetable into small pieces.
Step 3
Wash the roots of horseradish, celery and parsley under running water. Cut the rind with a knife and cut the roots into small cubes. You should also peel the onion and garlic, then chop it with a blender.
Step 4
Cauliflower requires special preparation. Remove excess leaves from the head, divide into small inflorescences, place in salted water. Leave the cabbage in the water for 15-20 minutes, then drain the excess water into a colander.
Step 5
The next step is sterilization of the blank cans. This can be done in any way convenient for you. After sterilizing, add a variety of vegetables to each jar. Use a mixture of parsley, horseradish, garlic and celery as layers. If voids have formed in the jar, then you can fill them with cauliflower inflorescences.
Step 6
For the marinade, you need to put the necessary ingredients in hot water, and then bring to a boil over low heat. After 20 minutes of cooking the marinade, add the vinegar.
Step 7
While still warm, pour the resulting marinade up to the neck with the resulting marinade. Close each jar with clean lids and place under a thick blanket to cool.
