Pickled vegetables in vinegar. Packaged and sterilized, they last a long time in the jar. 

Pickled vegetables in vinegar. Packaged and sterilized, they last a long time in the jar.
Hello today I teach you how to prepare pickled vegetables in vinegar, serve as an appetizer or accompanying a salad.
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Pickled vegetables in vinegar.
Ingredients:
1 Cauliflower.
2 Carrots.
2 Cucumbers.
½ red and ½ green bell pepper.
2 celery stalks
3 cups of vinegar.
1 cup of water.
1 tablespoon sugar.
1 tablespoon of salt.
Spices: bay leaves, peppercorns.
Other options: small onions, green beans,
Preparation:
- Wash all the vegetables very well.
- The vegetables should be cut to a size that will fit in the jars where they will be packed.
- Peel the carrots and cut them into slices.
- The cucumber is not peeled and cut into slices as well.
- The cauliflower is divided into small florets.
- Bell pepper is cut into one-centimeter strips.
- Prepare the solution by adding the spoonful of sugar in a pot, wait until it melts and forms a caramel, add the water, vinegar and spices, leave it over low heat while the vegetables are cooking.
- Put a pot with water on the fire, add a large spoonful of salt, when it starts to boil add the vegetables, counting the time as follows:
Carrots: when it starts to boil, cook them for 5 minutes and remove them.
cauliflower: when it starts to boil, cook for 1 minute and remove them.
cucumber: when it starts to boil cook for 1 minute and remove them
peppers: when it starts to boil, cook for a few seconds and remove them.
- Then place them in the jars, alternating the colors in a decorative and colorful way.
- Fill the jars with the vinegar solution.
- The jars are sterilized following the known instructions.