Mixed Vegetable Medley for Winter
A vegetable medley is the ultimate flexible winter preserve: cabbage, cucumbers, tomatoes, carrots, and bell pepper all share one three-liter jar. The mix hands you a colorful assortment of pickled snacks at once, and as everything marinates the vegetables trade flavors and aromas, ending up more interesting together than apart. Layer them in the order given — packed snugly, but don’t crush them down.
About the double pour. The two-pour boiling-water method skips a pot sterilization: you drain off the hot water, boil it again, and pour it back over the vegetables still boiling, this time with the salt, sugar, and essence. That heats the contents through and preserves them reliably, so don’t rush the heating and start with genuinely sterile jars.
Go easy with the vinegar essence — it’s far stronger than ordinary table vinegar, so a scant teaspoon per three-liter jar is plenty (if you only have 5% table vinegar, you’d need several tablespoons instead). Add the garlic as whole cloves so it doesn’t turn the brine soft. And once sealed, flip the jar upside down and wrap it in a blanket; the slow cooldown sterilizes the lid a little more.
Part of Eastern European cuisine — 65 more recipes in the section.
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Ingredients
Instructions
Layer into a sterile 3-liter jar: fill 1/3 with cabbage cut into 5x5 cm cubes; next a row of washed cucumbers (cut the large ones); the third layer - tomatoes; then carrots shredded lengthwise into 8 pieces; on top, bell pepper seeded and cut lengthwise into 4 wedges.
Fill the jar with rapidly boiling water and let stand for 20 minutes.
Drain the water, set it to boil again, adding the dill and washed cherry leaves.
While the water boils, put right into the jar 1 tbsp salt, 2 tbsp sugar, and three whole peeled cloves of garlic.
Pour the boiling water with dill and cherry leaves over the top, right to the brim.
Before sealing, pour a scant teaspoon of vinegar essence into the jar. Seal, turn over, and cover with a blanket until cooled.
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