Ingredients:
5 kg cucumbers , 1/2 kg onion, 1 kg
paprica , 200 g parsley, 200 g celery , 300 g dill, 200 g
garlic , 200 g horseradish root , 5 l water , 1 l vinegar
, 400 g salt , 400 g sugar, 20 g black pepper
Method:
Soak cucumbers in cold water for several hours
and slice 1/2 cm thick. Peel onion and chop into rounds. Seed
paprica and cut into strips. Chop greens. Cut horseradish
roots into cubes. In well washed jars, put chopped cucmbers
and papricas, put greens, horseradish and chopped onion in
the top. Melt sugar, salt vinegar in the boiling water. Pour
marinade in and sterilize the jars in a boilining water for
15 minutes. Cork up and cool down.
Pickled tomatoes Recipe
Ingredients:
2 kg average tomatoes , 1 l water ,1
tb salt , 2 tb sugar, 1/3 c vinegar 9% , 3 tb vegetable oil
, horse-radish , dill, garlic .
Method:
Tomatoes are usually pickled in large jars
( 3 l, and this recipe is for 3 l jars ). If you want you
can use little ones, it's more comfortable to open them. Clean
the jars very well. Sterilize them in the boiling water for
20 minutes. Put a leaf of horse-radish, dill and few cloves
of garlic on the bottom of the jar. Then out the tomatoes
up to the top. Sterilize the covers ( there are special ones
for preserving) in the boiling water for 15 minutes. Add sugar
and salt into water and boil it. After boiling add vinegar
and let liquid boil during 5 minutes. Pour hot liquid into
the jar to the brim. Close the jars with covers. Turn the
jar upside down to check the leaking. Put somewhere some warm
things (it can be an old blanket or a jacket), put the jars
upside down. Cover them with a blanket. Leave then for 4-6
hours. After that if the jars are still warm, let them cool
down. Then place them in a cool place (fridge, cellar) and
keep for months. Pickled tomatoes can be served with anything
you like.
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