Pickles in English
Instructions
Wash tomatoes, cut them into quarters and cut them into slices.
Break the cauliflower into many small peaks.
Wash the cucumbers, cut in the shape of cross and cut each piece into pieces.
Pungeteli with a needle.
Peel the onions.
Cut the cabbage into strips.
Place the layered vegetables in a large bowl with salt.
Cover and leave for 24 hours.
After 24 hours of brine rinse the vegetables, then drain.
Prepare vinegar: pour it into a saucepan, add sugar, ginger, mustard and turmeric.
Peel the garlic and pestatelo.
Put the mustard seeds, peppercorns and garlic in a bag of mussolo.
Add it to the pan.
Bring the vinegar to a boil, stirring to dissolve the sugar.
At this point add the vegetables to the Pan and cook gently for 20 minutes, until they are tender but still crunchy.
Boiled the jars and turn upside down on a towel or cloth.
When vegetables are cooked, remove the Spice bag and place the contents of the Pan in hot jars.
Cover tightly and labelled.
Ingredients and dosing for 24 persons
- 1500 g of green tomatoes
- 1 small cauliflower
- 2 small cucumbers
- 500 g of scallions
- 250 g of boiled white cabbage
- 400 g of salt
- For vinegar spices:
- 100 cl of wine vinegar
- 250 g of sugar
- 1 tablespoon of ground ginger
- 2 tablespoons of mustard
- 1 tablespoon of turmeric
- 1 tablespoon of mustard seeds
- 1 tablespoon of black pepper in grains
- 1 clove of garlic