Description
I love these little pickled heads, they are not only delicious, but so unusual and attractive on the holiday table. The taste is very delicate, because the marinade is pretty weak. In explanation of the wonderful recipe N. St. Thomas.
Ingredients
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Brussels sprouts
500 g
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Carrots
1 piece
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Pepper
1 piece
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Chili
0.5 piece
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The Apium graveolens Dulce
2 piece
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Salt
1 Tbsp
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Sugar
0.25 cup
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Vinegar
0.333 cup
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Vegetable oil
0.25 cup
Cooking
Our ingredients are.
Let's get started. All vegetables should be washed. Kochanchikov have to cut off the ends of the stalk, remove the upper leaves, large heads cut in half, the carrot peel and cut into slices, pepper clean from seeds and cut into thin slices, celery cut into slices, chili pepper cut into thin rings.
Pour into the pan 2 liters of water to boil and add the cabbage. Bring again to a boil and cook for 3 minutes. Then pour the rest of the vegetables, bring to boil and remove from heat.
Drain the broth through a colander into another pot.
In a small saucepan pour the ingredients of the marinade. Add 1 litre of vegetable broth and bring to a boil. Boil, stirring to dissolve sugar and salt.
Slightly cooled vegetables, put in a jar or other container and pour the hot marinade. The vegetables should be completely covered by the marinade.
Cover the jar loosely with a lid or foil and leave until cool. After cooling, put into the refrigerator.
After 2 days, the sprouts are ready. Once cooked, you can adjust the taste according to your desire, changing the amount of salt, sugar, vinegar, changing the composition and quantity of complementary cabbage vegetables. Wonderful vegetable appetizer! And the carrots and peppers - very adequately complement the cabbage!
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