Corn mixed pickles with neck chops and fried potatoes

Ingredients

Directions

1. 1

   1) Peel 2 onions, cut into slices. Clean, wash and drain cabbage, carrots and corn. Cut cabbage and carrots into pieces

2. 2

   2) Cook the corn in boiling salted water for about 25 minutes. Add cabbage and carrots about 5 minutes before the end of cooking. Drain vegetables and quench. Cut corn into slices. Wash the dill and pluck the flags. Put vegetables, onions and dill into two clean glasses (750 ml each)

3. 3

   3) Bring vinegar, ¾ l water, sugar, mustard and peppercorns and 2-3 teaspoons salt to the boil. Pour the brew into the glasses so that the vegetables are covered. Close the glasses and pour ca

4. 4

   Leave to soak for 24 hours

5. 5

   4) Wash the potatoes and boil in water for about 20 minutes. Drain, quench, peel and slice. Wash the meat, dab dry. Heat 1 tbsp. lard. Fry the meat for 6-8 minutes. Season with salt and pepper

6. 6

   5) Dice the bacon. Cut 1 onion into slices. Leave the bacon in a pan without fat until crispy and take it out. Heat 1 tbsp. lard in the bacon fat. Fry the potatoes for 6-8 minutes. Add onions 2-3 minutes before end of frying time. Season with salt and pepper. Fold in bacon. Serve with chops and 1 jar of pickled vegetables

7. 7

   Preparation time: approx. 1 ¾ Std

8. 8

   (waiting time: approx. 24 hours)

9. 9

   Per serving: approx. 640 kcal

10. 10

    E 38 g, F 34 g, KH 44 g