Composition / ingredients
Cooking method
Vegetables are mine. We cut off the tails of cucumbers, after which we cut the cucumbers into pieces (you can cut longitudinally, you can crosswise, or you can do both the way I did). We leave the beans and peppers entirely - they will be in our preparation rather for beauty and "zest". In tomatoes in the area of the peduncle, we make deep punctures with a fork.
Fill the jars with mixed vegetables, add garlic cloves, then pour the contents of the jars with boiling water. Cover the jars with lids and wait for 15 minutes, then drain the water into a saucepan. Add salt, sugar, chopped dill, coriander to the liquid, mix and put the pan on fire.
Bring the contents of the pan to a boil, then pour the vinegar and drain the marinade from the fire. Pour hot marinade vegetables in jars, cover with lids, turn over and wrap. After a day, we transfer the blanks for storage in the cold.
In two weeks you can try! But it's better to wait for winter ;)
Calorie content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- String beans - 24 kcal/100g
- Table vinegar - 11 kcal/100g
- Green tomatoes - 20 kcal/100g
