Vegetables and Greens in Jar (in Brine)

Name: Vegetables and Greens in Jar (in Brine) - Marina K.
Ingredients: 10 liters of water; 500 grams of coarse salt (or to taste; if you dont like it so salty); 1/2 liter of vinegar (or less; as you prefer); vegetables and greens (cucumbers; cauliflower; peppers; red cabbage; carrots; green tomatoes); dill stalks; horseradish roots; about 4 cloves of garlic per jar; peppercorns; bay leaves.

Pickles - Vegetables and Greens in Jar (in Brine) by Marina K. - Recipia

To prepare a delicious vegetable preserve for winter, it is essential to follow a few simple yet important steps to ensure that the final result will be savory and healthy. Start by thoroughly washing all the vegetables and greens you intend to use. Choose only healthy vegetables, free from spots or signs of damage. This step is crucial to guarantee quality preservation. Once you have selected the vegetables, move on to sterilizing the jars. Wash them well with warm water and detergent, then rinse them with cold water. To sterilize them effectively, place the jars in a preheated oven at a very low temperature, leaving them there for about 15-20 minutes. This process will eliminate any bacteria, ensuring that your vegetables will last throughout the winter. Once the jars are ready, start filling them. Place a few sprigs of fresh dill, a sliced clove of garlic, and a piece of horseradish at the bottom of each jar to add an intense flavor. Then, arrange your favorite vegetables and greens in the jars, as your imagination and culinary preferences dictate. You can use carrots, peppers, cauliflower, or any other vegetable you love. After filling the jars, add more sprigs of dill and, if you have, a few cherry leaves, which will provide an additional aromatic flavor. In a large pot, add water, salt, peppercorns, and bay leaves. Bring to a boil, and when the water starts to boil, add the vinegar. Let it boil for a few more minutes, then remove from heat. Now is the time to pour the hot water over the vegetables in the jars. Cover the jars with their lids, allowing them to cool to room temperature, preferably under blankets, to retain the heat. After about half an hour, check if the vegetables need more brine. If so, add carefully. Once the jars are well sealed, place them on trays and leave them for a few days, during which fermentation will begin. It is normal for a little water to come out of the jars during this process. After this period, clean the jars of any liquid traces and place them on the shelves in the pantry, where they will eagerly await winter. When the cold weather arrives, you will be able to open a jar and enjoy delicious vegetables, perfect alongside a juicy steak. This recipe will not only fill your pantry with goodies, but it will also provide you with unforgettable moments around the table with your loved ones.