At the height of summer, many housewives prepare pickles for the winter. But sometimes in the summer, instead of fresh vegetables, you want a salty alternative. In this case, pickled vegetables are ideal. Cooking them is as easy as shelling pears, and after 3-5 days they can be served, for example, with fried potatoes.
It is necessary
- - cherry tomatoes 300 g
- - fresh cucumbers 300 g
- - bell pepper 300 g
- - onion 200 g
- - 6 cloves garlic
- - dill
- For the marinade:
- - water 1 l
- - salt 2 tbsp. spoons (no slide)
- - sugar 2 tbsp. spoons (no slide)
- - vinegar (9%) 6 tbsp. spoons
- - black peppercorns 8 pcs.
Instructions
Step 1
Cut vegetables: cucumbers - into slices, bell pepper (remove the seeds beforehand) - into small pieces, onions - into medium-sized rings, garlic - into thin slices. We leave the cherry in one piece.
Step 2
Finely chop the dill.
Step 3
Vegetables will be pickled in glass jars. They must be well rinsed and dried. No additional processing is required.
Step 4
Put onion and garlic at the bottom of each jar.
Step 5
On top, in random order, place cherry tomatoes, cucumbers and peppers.
Step 6
Cover all vegetables with dill.
Step 7
Cooking the marinade. To do this, add salt, sugar, peppercorns to a liter of water and bring to a boil. Boil the marinade for 3-5 minutes.
Step 8
Pour a jar of vegetables with the resulting hot broth and add 2 tablespoons of vinegar each. Close the lid well and leave to cool.
Step 9
When the marinade jar has completely cooled, it should be refrigerated for 3-5 days. After that, the vegetable appetizer is ready, you can serve it to the table.
