We are all accustomed to opening jars of traditional marinades for winter, such as tomatoes, peppers or cucumbers. But it would be much more interesting to cook a real assortment of pickled products, which will look very appetizing not only in a jar, but also on the table.
To prepare a pickled assortment, you will need the following set of components:
- coriander and pepper (1 teaspoon each);
- small cucumbers gherkins (210 g);
- aromatic vinegar (460 ml);
- large carrots;
- coarse salt;
- cauliflower (1/2 head of cabbage);
- fresh dill (1 bunch);
- red bell pepper (2 pieces);
- shallots (2 heads).
In addition to all the products that have been named above, you will also need two glass jars with a volume of 2 liters each. So, the preparation of the pickled assortment should begin with rinsing the cucumbers under running cold water. After washing, the gherkins should be dried on a previously spread towel.
While the cucumbers are drying up, it is necessary to rinse the carrots, peel them well and chop them into very thin bars with a very sharp knife. Disassemble the washed cauliflower into the inflorescences, then blanch it and the carrots in salted boiling water. Peel and rinse both onions well. Rinse the red bell pepper, cut it into ten parts, remove all internal partitions, grains and the stalk. Rinse the dill, chop it very finely with a very sharp knife.
Put chopped greens and processed vegetables in those jars that were prepared in advance, then boil filtered water (450 ml) with aromatic vinegar, add salt (2 tablespoons), as well as all the spices. Pour the boiling aromatic marinade over the vegetables laid out in the jars, close the containers tightly with plastic lids. The prepared pickled assortment can be stored in a cool place for about 2 or 3 months, and after opening the jar, the shelf life is accordingly greatly reduced and is about 4 days.
