Summer mixed pickles

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put pearl onions in a pot with water, boil for 1-2 minutes and drain on a sieve. Press the pearl onions out of their skin. Brush the cucumbers in cold water. Clean, wash and drain the cauliflower and beans. Cut cauliflower into florets, cut beans into pieces.

2. 2

   Wash and peel carrots and cut them into thick slices with a colored knife. Bring a pot of salted water to the boil and cook the vegetables, except the pearl onions, separately by variety until firm to the bite. Cauliflower, carrots and beans about 5 minutes, cucumbers about 2 minutes. Wash dill and dill flowers and dab dry. Put the vegetables and dill blossoms into clean glasses (approx. 1 litre capacity). For the broth, boil vinegar, 1 1/2 litre water, sugar, mustard seeds, peppercorns, 5-6 teaspoons salt and dill. Add pearl onions to the stock and cook for about 2 minutes. Remove the dill and pour the stock into the glasses so that the vegetables are covered. After one day pour off the stock, bring to the boil again and stir in the preserving aid.

3. 3

   For the broth, boil vinegar, 1 1/2 litre water, sugar, mustard seeds, peppercorns, 5-6 teaspoons salt and dill. Add pearl onions to the stock and cook for about 2 minutes. Remove the dill and pour the stock into the glasses so that the vegetables are covered. After one day pour off the stock, bring to the boil again and stir in the preserving aid. Pour the hot stock over the vegetables again and close the glasses immediately. The vegetables keep for 2-3 months if stored in a cool and dark place.

4. 4

   The original brew for the photo was with 1 1/2 l vinegar, 1 liter water and 400 g sugar!!!??? quite sour...but the pearl onions and gherkins were already sour

Nutrition Facts

KCAL
200 kcal

CARBS
39 g

FATS
1 g

PROTEINS
8 g