Mixed Vegetable Medley in a Three-Liter Jar
A mixed vegetable medley is a tidy way to put up the last of the garden in one three-liter jar (about three quarts): cucumbers, tomatoes, peppers, onions, and cabbage together. Each vegetable holds its own character, while a shared marinade with black currant leaves gives the brine a subtle woodland scent that’s the whole reason this preserve is prized.
The double-pour method is what makes it safe: the first pour of boiling brine heats the vegetables through, and the second, re-boiled, sterilizes the jar and keeps the lid from failing. The vinegar essence (a concentrated 70% acetic acid — if you only have regular 9% vinegar, you’ll need far more, so measure carefully) goes in last, just before sealing.
Use a firm, late-season cabbage; it won’t go soft and stays crisp for months. Small pickling cucumbers with bumpy skin hold up best. Serve alongside boiled potatoes, grains, or as a quick appetizer for a festive table.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Place the spices on the bottom of a sterilized jar: bay leaves, black currant leaves, and black peppercorns.
Pack the cucumbers, tomatoes, pieces of sweet pepper, onions, and garlic tightly into the jar. Arrange the cabbage quarters on top.
Make the marinade using 2 tablespoons of salt and 4 tablespoons of sugar per liter of water, bring it to a boil, and pour the boiling liquid over the vegetables.
After 15 minutes, drain the marinade back into the pot, bring it to a boil again, and pour it back into the jar.
Add 1.5 teaspoons of vinegar essence and seal. Turn the jar over and leave it under a blanket until cooled.
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