In the summer harvest season, plenty of fresh young vegetables, so and you want to treat yourself to more savory snacks. Lightly salted vegetables in the fridge are a great summer alternative to heavy ones purchased pickles. Pickle a couple of jars of mixed vegetables and refrigerate. It can be any vegetables you think as desired, or cucumbers, carrots, colored in the recipe cabbage, onions and chili peppers. In just a few hours you can enjoy a delicious vegetable snack. Her main secret amazing taste in brine. Cook it according to this recipe and your salted vegetables will not stand a day in share with friends: 
Time: 40 minutes Difficulty: easy. Quantity: 2 l. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Brine
- 10 garlic cloves, peeled
- 2 tbsp. white vinegar
- 6 tsp coarse salt
- A few twigs of fresh dill
- 1 tsp celery seed
- 1 tsp coriander seed
- 1 tsp mustard seed
- 0.5 tsp black pepper peas
- 0.5 tsp pink pepper peas
Vegetables
- 6 cucumbers, cut lengthwise into 4 parts
- 6 pcs young carrots, peeled and cut along in half
- 1 large bunch of green onions or green beans
- A few cauliflower inflorescences to stick to where they will fit
- 4 small pods of hot chili or 2 jalapenos
Recipes with similar ingredients: cucumbers, carrots, green onions, green beans, cauliflower, chili pepper, garlic, dill, celery seeds, coriander, mustard seed, black peppercorns
Recipe preparation:
- In a medium-sized saucepan, bring 4 tbsp to a boil. water. Reduce the heat so that the water boils slowly and put the garlic. Cook for 5 minutes. Then add vinegar and salt, add fire and bring to a boil, stirring to completely dissolve the salt. Remove the pan from the stove.
- Put two sprigs of dill in two liter jars. Equally sprinkle pepper and seeds. Using forceps, remove from the brine. garlic and also evenly lay it in banks. Then completely fill the jars with cucumbers, carrots, green onions or chilli beans, cauliflower and chili peppers. Everything must be tight stacked.
- Boil the brine again and pour over the banks to completely cover the vegetables. Cool, then close the jars and put in fridge. In a couple of hours, the vegetables will become tastier. And through a couple of days is even better. They can be stored in the refrigerator for 3 months.
