Pickled Vegetables "Fast" - A Step-by-step Recipe With A Photo

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Pickled Vegetables "Fast" - A Step-by-step Recipe With A Photo
Pickled Vegetables "Fast" - A Step-by-step Recipe With A Photo

Video: Pickled Vegetables "Fast" - A Step-by-step Recipe With A Photo

Video: Pickled Vegetables "Fast" - A Step-by-step Recipe With A Photo
Video: How to Pickle Vegetables | FAST + EASY 2024, March
Anonim

Here is a recipe for delicious pickled vegetables. I make them in the evening, and in the morning they are completely ready for use. See the recipe, try it while the vegetable season is in full swing!

Cooking description:

These vegetables can be kept in the refrigerator for no more than a week. The composition can be changed, added or removed any seasonal vegetables, and the marinade is universal. After reading the recipe in more detail, you will learn how to cook "Quick" pickled vegetables, they are ready in just overnight. Good luck!

Purpose: Lunch / Dinner / Inexpensive / Summer

Main ingredient: Vegetables / Eggplant / Bulgarian pepper

Dish: Snacks

Cuisine geography: Russian cuisine

Diet: Lenten meals / Vegetarian food

Ingredients:

  • Eggplant - 600 Grams
  • Sweet pepper - 300 Grams
  • Onions - 1-2 Pieces
  • Cherry plum - 5-7 pieces
  • Cherry tomatoes - 5-7 Pieces (optional)
  • Garlic - 3-4 Cloves
  • Greens - To taste
  • Currant leaf - 3-4 pieces
  • Oak leaf - 2 pieces (if any)
  • Vegetable oil - 2 Tbsp. spoons
  • Salt - 1 tbsp. spoon (brine)
  • Sugar - 2 Tbsp. spoons (brine)
  • Cloves - 2 Pieces (pickle)
  • Allspice - 4 Pieces (brine)
  • Table vinegar 9% - 1 tbsp. spoon (brine)
  • Water - 800 Milliliters (brine)

Servings: 2

How to cook "Fast pickled vegetables"

1. Prepare food. Let's get started! Boil water for brine with sugar and salt, add spices, leave to cool. 2. Wash the eggplants, cut the tails and cut into rings. Salt well, leave for 10 minutes. 3. Remove seeds from pepper, chop coarsely. Peel the onion, garlic, cut into small pieces. Cut cherry plum into 2-4 pieces, remove seeds. 4. Bake the eggplants in an almost dry frying pan, do not add oil, but simply brush it with a brush. 5. Pieces of peppers, too, bake a little in a dry frying pan, add to the eggplant. 6. Add cherry plum, garlic, onion, chopped herbs, leaves to the vegetables. Add cherry tomatoes if desired.

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