Assorted vegetables the "Morituri"

Description

Good day, dear Powerade! Not yet ended the season of preparations, we are glad to share with you my recipe. I honestly have been through all 52 pages of recipes with blanks and such is not found.. even surprised. But if I still missed, forgive me, please. This ancient recipe in Bukovina did harvesting even great-grandmothers... it's bright, tasty and healthy. Goes well as an appetizer to the homemade sausages, roasted meat, polenta and just as delicious.

Ingredients

Cabbage

2 вилок
Carrots

1 кг
Beans

1 кг
Cucumber

1 кг
Tomato

1 кг
Pepper

1 кг
Onion

0,5 кг
Garlic

100 г
Parsley
Salt

150 г
Water

5 л
Black pepper

20-30 шт
Bay leaf

6 шт

Cooking

To start, boil the marinade. Take 5 liters of water (water can leave not all, just the number will approach the ratio of salt), in a proper pan you need to boil, throw the herbs, peppercorns and Bay leaf. Boil 5 minutes, remove and add salt. Remove and let them cool. Meanwhile, prepare the vegetables.

In druguu the pot smaller, again pour water. In it we will soar vegetables. Beans clean, wash, proverjaem ALMOST ready. Cut it is not necessary, all the vegetables must be either whole or coarsely chopped.

Onion cut into slices, put in boiling water for 1.5 minutes. Enough to him.

Cucumbers, if medium or small - cut is not necessary. I had major, some I cut in half. Cucumbers soar is not necessary.

Tomatoes in any case, do not cut. And does not soar. Pepper clean from seeds, cut lengthwise into 4 pieces, up for 2-3 minutes.

Carrots peel, cut into 2-4 large pieces, small leave as is. Cook, like beans, almost ready. She needs a little crunch

Cabbage cut into big slices, so the leaves were kept at the stumps. Put in boiling water for 2 minutes. So it will be very crispy. If the head is not tight, you can not soar. You can also use cauliflower. Also very tasty.

Garlic cut into thin plates. To soar it is not necessary.

Everything is ready, begin to collect morituri. When all the vegetables have cooled, mix them in a large bowl. I mixed everything except the cabbage and beans. I shifted the layers of vegetables. So they remain intact, do not crumble and break, nicely look.

In a large pot put all our vegetables. They should be all mixed up.

Pour the whole thing cooled down to room temperature, the marinade and leave in a warm place for a few days to ripen. I tried every day to taste and, once the vegetables have acquired my desired taste (who loves sourer, can leave for longer, who is more tender - remove before), put in jars and pour the cold brine, which was Vasilis vegetables.

In jars I sterilized three or four minutes and rolled up the tin lids. So they will be able to stay in the closet even until spring. If not you can close a conventional plastic lid and store in the fridge.

That's what I did. I cooked morituri during the heat of the fermentation it took me exactly 2 days. I also want to add that number of products I specified the conditional, the ratio of the vegetables I put on the eyes and preferences - for example, the first eaten carrots and cabbage - I put more, but peppers and tomatoes do not enjoy such success - their smaller.

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