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No one needs to be convinced that stocking up for the winter is a great way to preserve the taste and benefits of fresh vegetables. In this article, we will share a recipe for cooking assorted vegetables.
Colorful vegetable assortment with mushrooms is not only a bright decoration of your winter table, but also a tasty and useful addition to various dishes.
Ingredients
- 2 kg of cucumbers
- 0,5 kg of mushrooms
- 7 pieces of bell pepper, preferably of different colors
- 3-4 pieces of onion
For saline solution:
- 10 glasses of water
- 1 cup of salt
For the marinade:
- 3 cup water
- 3 cups of sugar
- 1,5 cups of table vinegar 9%
Preparation
Wash vegetables and mushrooms. Cut large cucumbers into cubes or quarters, depending on the size. Remove the seeds from the peppers and cut them into strips or cubes. Cut the peeled onion into rings.
Now, in a large bowl, mix 10 cups of water and 1 cup of salt and put the cucumbers, mushrooms, peppers and onions in it and leave it for 2 hours. This will help the vegetables remain crunchy after marinating.
Next, prepare the marinade. To do this, mix 3 cups of water, 3 cups of sugar and 1,5 cups of 9% table vinegar in a saucepan. Put it on the stove and bring the mixture to a boil, stirring constantly so that the sugar dissolves completely.
After soaking, drain the solution and rinse the vegetables under cold water, then arrange them in sterilized jars, alternating different types for a color effect, then pour the hot marinade over everything, leaving about 1 cm from the edge of the jar, and cover them with sterilized lids.
Pasteurize. Place the jars in a large pot of hot water that comes up to the shoulders of the jars. Bring it to a boil and sterilize it for 15-20 minutes, then carefully remove the jars from the water, screw the lids tightly and place them upside down on a towel. Let it stand until completely cool, then transfer to a cool place.
