No pickle, everything is much simpler. I will share with you a recipe for how I make lightly salted vegetables. I use this recipe all season. It takes very little time, and the result is amazing. A whole mix of lightly salted vegetables is immediately obtained.
I have prepared a short video recipe for you, see:
Step-by-step recipe for cooking lightly salted vegetables with a photo:
All vegetables must be well washed and dried.
For cucumbers, I cut off the stalk and cut it into 4 parts, so the following pieces are obtained:
Zucchini or zucchini are best taken young. I cut off the stalk, cut it into 2 equal parts, and then each half lengthwise and into pieces. This is how it turns out:
I cut large tomatoes into four parts, and smaller ones into two.
I crush the garlic with a knife and cut it in half.
For so many vegetables (you will find at the end of the article), I need a two liter jar.
I put 1/3 of the parsley on the bottom, 1/3 of the dill (you can also use the dill umbrellas), a couple of cloves of garlic.
Then I add some of all the vegetables and a leaf of horseradish (if any). I repeat this layer until all the vegetables are gone. Do not forget to add salt.
Sometimes the jar can be "shaken" to get more vegetables, but you don't need to tamp it.
I cover the jar with a lid and "lying down" I will store it in the refrigerator for about 7-10 hours.
It is advisable to turn the jar three times every hour so that the liquid is evenly distributed over all the vegetables.
I like zucchini here the most - they are incredibly tasty. Try pickling vegetables like this. Bon Appetit!
📝 Products:
- 350 gr. Cucumbers, zucchini, tomatoes.
- 3-4 cloves of garlic.
- A bunch of dill and parsley.
- 2-3 horseradish leaves (if any)
- 2 tsp salt.