Preserving at home



Mixed pickles 1.


250 g cauliflower
250 g carrots
250 g celery
250 g small corn tubes
250 g green beans
250 g small onions
250 g small cucumbers
1 l vinegar (5 %)
1 tbsp white wine
1 tbsp mustard seeds
1 tsp plack pepper seeds
1 tbsp coriander seeds
2 tbsp sugar
1 tp salt


1. Wash and rinse all vegetables and cut into bite-size pieces.
2. Peel the onions.
3. Cook the vegetables separately in salted water about 5 minutes.
4. Drain the vegetables and put into sterilized jars.
5. Dissolve salt and sugar in vinegar.
6. Add wine, the seeds and 0,25 liter 6 water. Bring to boil and pour into jars.
7. Close the jars and put into pantry.

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We wish You Good Cooking and enjoy the tasty result!