Pickles and Pickled Vegetables
- Servings : 4 portions
- Dish type : Condiments, Side dishes
- Preparation : 30 min
- Total : 3h30
Ingredients
For pickles:
- 3 English cucumbers
- 3 onions, finely chopped
- 1 red bell pepper
- 1 yellow bell pepper
- 1,5 litre (6 cups) water
- 80 ml (1/3 cup) coarse salt
For the marinade:
- 800 ml (3,5 cups) white vinegar
- 750 ml (3 cups) sugar
- 5 ml (1 tsp.) celery seed
- 5 ml (1 tsp.) turmeric
- 2,5 ml (½ tsp.) dill seeds
- 5 cloves
Preparation
- Thinly slice all the vegetables (using a mandolin, if you have one, or a chef’s knife).
- Place sliced vegetables in a bowl and cover with cold water. Add salt and mix well. Let stand for 3 hours at room temperature.
- In a small pot, bring marinade ingredients to a boil. Boil for 5 minutes and remove from heat. Let cool.
- Rinse and drain vegetables well. Place in sterilized Mason jars while still hot, and add marinade. Close the jars tightly. The jars can be kept in the fridge for several months.
Recipe by Marie-Claude Morin.
Thank you 🙂
