Summary

Ingredients

• 200 g cucumber (s) (herkins)
• 1 large carrot (s)
• 0.5 ½ cauliflower
• 2 shallot (s)
• 2 red pepper (s)
• 1 bunch dill
• 2 tablespoon salt
• 450 ml vinegar
• 450 ml water
• 1 teaspoon pepper - grains, black
• 1 tablespoon coriander, alternatively 5-6 grains allspice

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Instructions

1. Wash the vegetables carefully. Let the cucumbers dry on a towel. Peel the carrot and cut into thin strips. Separate the cauliflower on the inflorescences. Peel the shallots. Divide each pepper into 10-12 strips and remove the seeds. Cut the dill.
2. Blanch the carrot and cauliflower in salted boiling water for 3-4 minutes. Arrange all vegetables in clean mason jars.
3. For the marinade, bring the water and vinegar with the spices to a boil. Add the boiling marinade to the vegetables and seal the jars. Let it steep for 3-5 days at room temperature.
4. The vegetable jars can be kept in the refrigerator for 2-3 months, an open jar lasts for 4-5 days.