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🍽️ Mixed Pickles

395 kcal · 30 min · 4 servings

Ingredients

• 15 small pickling cucumbers
• salt
• 1 cauliflower
• 500 g carrots
• 400 g small, green beans
• 400 g small onions
• 2.5 l vinegar (with 5% acidity)
• 200 g whole cane sugar
• 20 spice seeds
• 2 tbsp mustard
• 3 tbsp white wine

Instructions

1. 1. Peel the cucumbers.
2. 2. Cut them into small pieces.
3. 3. Sprinkle the vegetables with two tablespoons of salt.
4. 4. Let the cucumbers sit overnight.
5. 5. Separate the cauliflower into small florets the next day.
6. 6. Wash the cauliflower florets.
7. 7. Peel the carrots.
8. 8. Wash the carrots.
9. 9. Slice the carrots into thick rounds.
10. 10. Trim the beans.
11. 11. Wash the beans.
12. 12. Cook the vegetables separately in boiling salted water.
13. 13. Boil each vegetable for five minutes.
14. 14. Remove the vegetables from the water.
15. 15. Let the vegetables drain.
16. 16. Fill the drained vegetables together with the cucumber pieces into large, sterilized jars.
17. 17. Peel the onions.
18. 18. Place the onions on top of the vegetables in the jars.
19. 19. Put vinegar, sugar, and spice seeds into a pot.
20. 20. Bring the liquid to a boil.
21. 21. Let the liquid cool down completely.
22. 22. Add mustard to the cooled liquid.
23. 23. Add white wine to the liquid.
24. 24. Pour the liquid over the vegetables.
25. 25. Make sure the vegetables are completely covered.
26. 26. Seal the jars.
27. 27. Store the jars in a dark and cool place.
28. 28. Let the pickles marinate for at least two weeks.
29. 29. Keep the jars in the refrigerator.

Nutrition per serving

• kcal: 395
• Protein: 15 g · Fett/Fat: 3 g · Carbs: 72 g