Description
Amazing appetizer! With meat, with potatoes, a glass of a cold one! Aromatic and spicy pickled vegetables, no vinegar – continuous use. Here is a delicious zucchini! Well, the peppers are incredible! And rassolka is my weakness...)) Go - all tell, show and buy!
Ingredients
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Cabbage
1 kg
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Carrots
2 piece
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Sweet pepper
12 piece
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Dill
1 coup
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Garlic
10 tooth
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Zucchini
1 piece
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Salt
10 tsp
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Black pepper
10 piece
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Peppers red hot chilli
Cooking
Prepare the vegetables. Cabbage finely chopped.
Dill wash, dry. Scrape the carrots...
...grate on medium or fine grater. Garlic is also clean.
To connect cabbage and carrots, add 5 tsp of salt, mix and mash with your hands so the vegetables were soggy.
Peppers remove seeds and blanch. I blanchere in the microwave. On the bottom of the tank and pour half a glass of water, put the peppers tightly with a lid and microwave for 7 minutes. Power 800W.
At this time, finely chop the garlic, add 1/3 of cabbage. Soft dill also to cut, combine with the remaining garlic and stir.
Zucchini cut arbitrarily, but not finely.
Pepper tightly to stuff cabbage with carrots
On the bottom of the tank spread half of the mashed hands dill stems and chopped hot pepper rings. Further layers or in random order, put stuffed peppers and slices of zucchini. Layers pour a mixture of chopped garlic and dill, and add desired amount of hot peppers and pepper.
Barely fit)))
And the last layer is again of sprigs of dill.
In 700ml of cold boiled water dissolve 5 tsp. of salt and pour the brine vegetables. Cover with a plate and put the yoke. Now it only remains to wait for readiness. Leave a container of veggies at room temperature for 2-3-4 days, depending on sour or less sour taste you prefer.
Vegetables ready. Put in a container, convenient for storage, topped up with brine and put into the fridge.
Enjoy!!! The hot potatoes... Yummy!
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