This recipe makes very tasty pickled vegetables. They are juicy, moderately spicy and aromatic.
These vegetables are perfect for a festive table and for every day. They can be cooked in Lent when you want variety. They are also perfect for garnish with grilled meat dishes and barbecue. This is truly a versatile salad snack.
Preparing these delicious pickled vegetables is not difficult at all. I usually marinate them in the evening and in the morning they are ready. What is also good is that such a salad of pickled vegetables can be prepared all year round - both in winter and in the summer-autumn vegetable season.
Be sure to cook pickled vegetables according to this recipe, it's simple and delicious!
Ingredients:
- cauliflower - 400 g
- broccoli cabbage - 400 g
- pepper mixture - 400 g
- champignons - 400 g
- carrots - 2 pcs.
Marinade
- water - 500 ml (2 glasses)
- vegetable oil - 100 ml (0.5 cups)
- apple cider vinegar - 100 ml (0.5 cups)
- sugar - 150 g (0.75 cups)
- salt - 25 g (1 tbsp. the spoon)
- curry (seasoning) - 2 g (1 tsp) l.)
- ground coriander - 5 g (1 tbsp. the spoon)
- garlic - 3 cloves
Step by step recipe
1. First, let's prepare the marinade.
Pour 500 ml of water into a saucepan, add 150 g of sugar, add 1 tbsp. salt, pour 100 ml of vegetable oil and 100 ml of vinegar, I use apple cider 6%. Pour 1 tbsp here. l. ground coriander, 1 tsp l. curry spices. We put everything on fire.
2. As soon as the mixture boils, remove it from the heat and leave to cool.
3. The marinade has already cooled to room temperature, add 3 cloves of garlic to it, passing it through a press. We mix everything.
4. Now let's prepare all the vegetables.
Wash 400 g of mushrooms and cut into halves or quarters. If the mushrooms are small, then you do not need to cut them.
Cut 2 carrots first lengthwise into plates, and then cut the plates into cubes.
5. Put chopped carrots and mushrooms in a saucepan with boiling water. Cook for exactly 5 minutes from the moment of immersion in boiling water. We take out the cooked vegetables and immediately discard them in a colander.
6. Now you need to boil the cabbage, I have it in large inflorescences, I thawed it a little and cut it into smaller pieces. Put the prepared cabbage in boiling water. Cook for 2 minutes.
7. While broccoli is cooking, prepare ice water. Immediately transfer the cabbage from boiling water to ice water. This is done so that it remains a beautiful bright green color.
8. Similarly, for 2 minutes, boil 400 g of frozen cauliflower.
Do not forget that you need to put vegetables in boiling water and we note 2 minutes from the moment the vegetables are immersed in water.
9. And boil 400 g of frozen pepper mixture.
Remove the vegetables from the boiling water and let them cool down.
10. Put the prepared mushrooms with carrots, cauliflower, broccoli and bell peppers into a large container.
We fill everything with cooked and already cooled marinade. Mix gently.
11. Cover the bowl with a lid and set everything to marinate for at least 6 hours, or better overnight.
The night has passed, pickled vegetables are ready, you can serve.
The pickled vegetables turned out to be very tasty and beautiful. The preparation is simple and the guests really like it. Also, instead of frozen vegetables, you can use fresh ones, but then they need to cook a little longer. Be sure to cook them, they are delicious.
Video recipe
The recipe is taken from my culinary site. gotovimop.com