Pickled summer vegetables

Pickled summer vegetables
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Ingredients

3 courgettes
6 peppers, assorted colours
6 new carrots
1 small cauliflower
10 small red onions
1 garlic head, optional
About 5 cm piece of horseradish
1 dl salt

Marinade
500 ml water
1000 ml white vinegar
700 g Dansukker granulated sugar
15 g mustard seeds

A crisp, fresh pickle that tastes great with grilled food.

Rinse the vegetables and chop into pieces. Peel the onion and garlic. Put all the vegetables in a bowl and sprinkle with the salt. Refrigerate for 24 hours. Rinse off the salt. Bring the water to the boil. Add the vegetables and boil for a couple of minutes. The pepper and courgette need only be dipped briefly in the water. Put the vegetables in warm, thoroughly cleaned jars. Mix the ingredients for the marinade in a pan and bring to the boil. Skim off any scum. Pour the hot marinade over the vegetables. Seal. Store in the refrigerator.
Keeps for several months in the refrigerator.

The recipe was made by

Dansukker