Pickled Vegetables

The abundance of garden produce compels us to preserve some vegetables for winter, allowing us to enjoy a variety of colors and flavors even during the colder months. However, many homemakers are often deterred by the thought of pickling due to the smell of vinegar lingering throughout the house and the associated workload. But it doesn’t have to be that way. I present to you a simple recipe suitable for everyone. The vinegar is not cooked, and the process is quick and easy. Choose vegetables according to your taste or use what you have in your garden. If you don’t have a garden, head to the market or the nearest farm.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • pieces Bell pepper, serrano, fresh

  • pieces Blackberries, fresh

  • pieces Garlic, fresh

  • pieces Spices, basil, dried

  • pieces Spices, pepper, black

  • pieces Salt, table

  • pieces Sugar, white

  • pieces Vinegar, red wine

Steps

  1. Clean all the vegetables thoroughly and wash them well. Peel the carrots and slice them into rounds. Cut the remaining vegetables into sticks/rounds or leave them whole, depending on their size.

  2. Wash the glass jars and lids well. Place them in an oven preheated to 200 degrees Celsius and sterilize them for 10 minutes. Let them cool.

  3. Fill the jars with the chopped vegetables and herbs. Add half a teaspoon of sugar and half a teaspoon of salt to each jar (see advice).

  4. Dilute the vinegar with water in a 1:3 ratio (one part vinegar and three parts water). Mix well. Pour the mixture over the vegetables in the jars.

  5. Seal the jars tightly with the lids and place them in a wide pot. Add enough water to the pot so that the water level reaches about a centimeter below the rim of the jars. Place the pot on low heat and once the water boils, cook for 15 minutes. Let the jars with the vegetables cool in the water.

  6. Store the jars of pickled vegetables in a cool and dark place. The vegetables will be ready to eat after approximately three weeks. They will keep well throughout the winter.

Nutrition Information (Per 100g)

  • Calories: 0 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 0 g
  • Fiber: 0 g

Advice

My jars are approximately 3 deciliters in volume, so adjust the amount of salt and sugar according to the size of the jars you will be using.