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This is a traditional method to preserve garden vegetables for up to 12 months, while keeping their flavor, aroma, and texture almost as fresh as the day they were picked. It’s useful for cucumbers, tomatoes, peppers, onions, and more.
Key Tip:
Make sure the jars are sealed airtight. Air leakage can lead to spoilage. Follow each step precisely.
Timing Overview:
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Preparation: 15 minutes
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Resting: 30–40 minutes
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Sterilization: 15 minutes
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Cooling: 20–24 hours
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Yield: 8 jars (700 ml each)
Ingredients:
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2 kg cucumbers, sliced
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1.5 kg tomatoes, quartered
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1.5 kg sweet peppers, diced
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2 green peppers, chopped
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700 g onions, chopped
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2 bunches parsley, chopped
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2.5 teaspoons coarse salt
Instructions:
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