Pickled vegetables – a detailed recipe for cooking. friends: 
Photo of the dish: Kon Pulos Time: 4 min. Difficulty: Easy To recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For vegetables:
- 150 gr. young carrots cut in half
- 150 gr. green bean
- 150 gr. yellow bean
- 1/2 head red onion, cut with wedges
For marinade:
- 2 tbsp. white wine vinegar
- 2 tbsp. water
- 1/4 Art. sea salt
- 3/4 Art. Sahara
- 2 bay leaves
- 1 lemon
- 1 tsp allspice
- 1 tsp coriander seed
Recipes with similar ingredients: carrots, green beans, yellow beans, red onions, wine vinegar, allspice, bay leaf, lemon, coriander
Recipe preparation:
- Blanch vegetables: keep carrots and yellow in boiling water and green beans, about 2 to 4 minutes. Drain the water.
- Prepare the onion: soak in cold water with ice red onions, then shift in a glass bowl to vegetables.
- Cook the marinade: mix and then bring to a boil water, vinegar, salt, sugar, bay leaves, zest and lemon juice, peppercorns and coriander seeds. Pour the marinade over the vegetables, then allow to cool for 4 hours or more.
