Mixed Pickles
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 5 mins |
| Total Time | 4 hrs 1 min |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 small cauliflower
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 250 g carrot (s)
- 250 g runner beans
- 150 g pearl onions
- 1 piece (s) horseradish, about 0 cm long
- 150 g celery
- 3 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon peppercorns, white
- 1 tablespoon mustard seeds
- 1 liter wine vinegar
- 750 ml water
- 100 g suar
Print Recipe
Pin Recipe Instructions
- Wash the cauliflower, cut away dark and damaged areas and divide into florets. Wash the peppers, remove the stems, then cut in half and remove the spermatic cords. Cut into strips about 2 cm wide. Wash and scrape the carrots and cut into slices with a colored knife. Wash the beans and the celery and break or cut into pieces about 5 cm long.
- Bring plenty of water to the boil in a saucepan and season with plenty of salt. Add the vegetables and let them simmer for 5 minutes. Then pour it into a colander and immediately immerse it in ice water. This is the best way to keep the color.
- Peel the onions and horseradish. Cut the horseradish into thin sticks. Layer everything tightly in prepared glasses with the remaining spices.
- Bring the wine vinegar with the water and sugar to the boil and immediately pour over the vegetables. Close the jars according to instructions and keep them in a cool place.
- After 3 to 4 days, pour off the stock, bring to the boil again and pour over the vegetables again. Close the jars again and store in a cool and dark place.
- Shelf life: approx. 6 months
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