Mixed Pickled Vegetables in a Jar

1. 1 Cucumbers≈ $3.67 per kg 200 g
2. 2 Tomatoes≈ $4.67 per kg 200 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Zucchini≈ $3.00 per kg 80 g
5. 5 Fresh cauliflowerpack 700 g ≈ $3.00 80 g
6. 6 Onions≈ $1.60 per kg 40 g
7. 7 Garlic≈ $10.00 per kg 6 g
8. 8 Dillpack 50 g ≈ $1.80 10 g
9. 9 Black peppercorns 2 g
10. 10 Bay leaves to taste
11. 11 Salt 25 g
12. 12 Sugarpack 1 kg ≈ $1.60 40 g
13. 13 Vinegar 9%pack 500 ml ≈ $1.30 55 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. Cut the cucumbers¹ into 1 cm rounds, the zucchini⁴ into rounds, the pepper into strips, and the onion⁶ into rings. Separate the cauliflower into small florets and blanch for 2 minutes in boiling water.

2. Wash the tomatoes² and prick them near the stem end.

3. Sterilize the 1 l jar over steam for 10 minutes and boil the lid for 5 minutes.

4. Place the dill⁸, garlic⁷, peppercorns, and bay leaf in the bottom. Pack in the vegetables tightly, alternating colors, with the tomatoes² on top.

5. Bring 500 ml water to a boil with the salt and sugar¹², remove from the heat, and stir in the vinegar¹³. Pour the hot marinade over the vegetables up to the rim.

6. Cover the jar with the lid and sterilize in a pot of hot water for 20 minutes from the moment it comes to a boil, then seal.

7. Turn the jar upside down and wrap until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 10 days.