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Assorted vegetables, pickled in lactic acid

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Ingredients for 1 servings:

  • 350 g bell pepper(s), green
  • 300 g red bell pepper(s)
  • 300 g zucchini, yellow
  • 250 g tomatoes, firm
  • 3 onions
  • Dill flowers
  • 1 ¾ liters of water
  • 45 g sea salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, wash and clean the vegetables. Then, cut the peppers into 1 cm wide strips, the zucchini into slices, the tomatoes into quarters, and the onions into cubes. Layer everything alternately in the sterile screw-top jar, dividing the spices between each layer. Make sure the jar is only filled 6 cm below the rim. Bring the water and salt to a boil and pour over the vegetables, making sure the vegetables are covered. Close the jar tightly and let it stand at room temperature in a dark place for about a week. Then, store the jar in a cool place for 3 weeks, but avoid the refrigerator if possible.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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