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Assorted vegetables with plums for the winter

Author
Cookinero 11 Nov 2022
17970
Assorted vegetables with plums for the winter

Bright and tasty preparation for the winter of vegetables and plums.

How to cook Assorted vegetables with plums for the winter

Step 1

Assorted vegetables with plums for the winter

At the bottom of the jar put a sheet of horseradish, dill umbrellas, garlic cloves, black and hot peppers. Then add three-quarters of a tomato, zucchini circles (or cut out figures), sweet peppers, greens, plums, and the rest of the tomatoes, peeled from seeds and stems.

Step 2

Assorted vegetables with plums for the winter

Pour boiling water over, cover with a lid. Leave for 30 min.

Step 3

Assorted vegetables with plums for the winter

Drain water into a saucepan.

Step 4

Assorted vegetables with plums for the winter

Add sugar and salt. Boil.

Step 5

Assorted vegetables with plums for the winter

Pour boiling marinade into a jar of assorted, add acetic acid. Close with a boiled screw cap or roll up with a tin lid.

Step 6

Assorted vegetables with plums for the winter

Turn over, wrap and leave to cool completely (self-sterilization).

Assorted vegetables with plums for the winter - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with other peppers according to your spice preference. Consider using milder peppers like bell peppers for less heat or adding a pinch of chili flakes for a different flavor profile.
When properly sealed and stored in a cool, dark place, these pickled vegetables can last for up to a year. Always check for signs of spoilage before consuming.
While fresh plums are recommended for the best flavor and texture, you can use canned plums. Make sure to drain them well and reduce the sugar in the marinade slightly, as canned plums are often packed in syrup.
Peeling the tomatoes helps to achieve a smoother texture and prevents the skins from separating during the pickling process, but it is not strictly necessary. If you prefer, you can skip this step.
These assorted pickled vegetables make a great addition to cheese and charcuterie boards, can be served as a side dish with grilled meats or fish, or added to salads and sandwiches for a tangy kick.
Yes, you can adjust the sugar and salt to your taste. However, be mindful that salt and sugar play a role in preserving the vegetables. Reducing them significantly might affect the shelf life.
While acetic acid (vinegar) is commonly used for pickling, you can substitute it with other acids such as citric acid or even lemon juice. Use caution to follow tested recipes and guidelines when pickling with these alternates and make sure the pH is appropriate for safe storage.

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