Parboiled Pickle

08/05/2014
Ivan
fromIvanNovice3990
"A parboiled pickle with crunchy vegetables that we are saving a special place for at our table!"
Preparation60 min.
Cooking90 min.
Тotal150 min.
Servings8-10 jars
Cook
Be the first to cook this recipe
  • Views57
  • Views per month1
  • Views per week0
  • Rating5 out of 5

Ingredients

  • peppers - 11 lb (5 kg) fleshy, red peppers
  • cauliflowers - 5.5 lb (2.5 kg)
  • carrots - 2 lb (1 kg)
  • celery - 2 medium heads with the leaves
  • garlic - 2 - 3 heads
  • for the brine
  • vinegar - 12 1/2 cups (3 l)
  • water - 12 1/2 cups (3 l)
  • oil - 2 cups
  • sugar - 2 cups
  • salt - 2 cups
  • bay leaf - 2 - 3
  • black pepper - 1 tsp, grains
  • allspice - 1 tsp

Preparation

Wash all the vegetables. Cut the stems of the peppers low and prick the seed part in several places with a thick needle. Peel the celery and cut it into pieces, rip the cauliflower into florets. Peel the garlic cloves.

Bring the ingredients for the brine to a boil in a pot on the stove. In the boiling brine, place 5-6 peppers at a time for 1-2 minutes to parboil. Take them out using a slotted spoon and cool them on a large platter. At the bottom of each jar, place the celery stalks.

Arrange a few peppers, and between them distribute cauliflower, celery, carrots and garlic. Fill each jar to the brim in this way. Put a crown of celery stalks on top. Instead, you can also use vine branches to press the vegetables well.

Pour the cooled brine in to the jars, close and sterilize the jars for 15 minutes after coming to a boil.find similar recipes here

5 1
4 0
3 0
2 0
1 0
Give your rating:

Comments

Be the first to comment

Tastycraze.com on Facebook

More from categories