Winter Pickles: Cucumbers, Carrots, and Cauliflower

1. 1 Cucumbers≈ $3.67 per kg 150 g
2. 2 Carrots≈ $1.50 per kg 60 g
3. 3 Fresh cauliflowerpack 700 g ≈ $3.00 100 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Fresh chilipack 100 g ≈ $1.00 3 g
6. 6 Garlic≈ $10.00 per kg 4 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Mustard seeds 1 g
9. 9 Black peppercorns 1 g
10. 10 Bay leaves to taste
11. 11 Salt 9 g
12. 12 Sugar 20 g
13. 13 Vinegar 9%pack 500 ml ≈ $1.30 40 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Soak cucumbers¹ up to 6 cm long in cold water for 2 hours, slice the carrots² into 5 mm rounds, separate the cauliflower into small florets, and cut the onion⁴ into quarter-rings.

2. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Blanch the cauliflower and carrots² in boiling water for 2 minutes, then cool them in cold water.

4. Place the dill⁷, garlic⁶, chili, mustard, peppercorns, and bay leaf in the bottom of the jar, then pack in the vegetables tightly.

5. Bring the water (about 180 ml) to a boil with the salt and sugar, simmer for 2 minutes, remove from the heat, and stir in the vinegar¹³. Pour over the vegetables to the rim and cover with the lid.

6. Sterilize the jar in a pot of hot water for 15 minutes from the moment it comes to a boil.

7. Seal the jar, turn it upside down, and wrap it until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 14 days.