Winter Salad

To prepare a delicious recipe for assorted pickles, we will start with a varied selection of fresh vegetables that will add not only color but also a distinct flavor to our dish. First, make sure you have carrots, cucumbers, bell peppers, cauliflower, and onions on hand. These vegetables will create a harmonious mix, rich in textures and aromas.

In a large pot, combine 500 ml of vinegar, 1 liter of water, 50 g of salt, 100 g of sugar, 2 tablespoons of honey, 2 tablespoons of mustard seeds, and 1 teaspoon of pepper. Bring the mixture to a boil, stirring occasionally to ensure that the salt and sugar dissolve completely. Once the mixture reaches boiling point, let it boil for 5 minutes, then turn off the heat.

Meanwhile, prepare the vegetables. Wash them well and cut them into suitable pieces so that they are easy to eat. Carrots can be sliced into rounds, cucumbers into slices, and bell peppers and onions into strips or cubes, according to preference. The cauliflower can be broken into small florets. Once the vegetables are prepared, add them to the pot with the hot marinade. Cover the pot with a lid and let the vegetables marinate for 2 hours. This process will allow the flavors to deeply penetrate the vegetables, giving them a special taste.

After the two hours, drain the vegetables from the marinade liquid. In a separate bowl, prepare a simple mayonnaise by combining 2 egg yolks with 1 tablespoon of mustard and gradually incorporating 200 ml of oil, stirring continuously until you achieve a creamy consistency. Add a little salt and, if desired, a splash of lemon juice for an extra touch of freshness.

Mix the drained vegetables with the prepared mayonnaise, ensuring that each piece is well coated. Transfer the mixture to sterilized jars, gently pushing the vegetables down to remove any air bubbles. Seal the jars with airtight lids and place them in a cool, dark place to keep them fresh.

These assorted pickles are ideal as a side dish for juicy roasts, crispy fried potatoes, or aromatic pilaf. They can also be served as an appetizer at various festive meals. With each serving, you will bring a touch of flavor and color to your table. Enjoy your meal!

 Ingredients: 1 kg washed and sliced green tomatoes (I used unripe ones) 500 g sliced bell peppers 500 g thinly sliced carrots 250 g chopped onion 250 ml vinegar 1 l water 1 1/2 tablespoons iodized salt 5 tablespoons sugar 2 tablespoons honey peppercorns mustard seeds 200 g mustard 200 ml oil

 Tags:  onion carrots pepper oil sugar salad honey gluten-free recipes lactose-free recipes vegetarian recipes