Directions:
First of all, the containers, lids and corresponding utensils must be sterilized. Let it boil for approximately 45 minutes, then let it dry well on absorbent paper.
In this step we continue with the brine, we boil enough water in a pot, we add the vinegar, salt and sugar. Stir well and reserve.
We let the vegetables cook until the hardness is removed, but we should not exceed more than five minutes to make them crispy. In the case of potatoes, you could leave a few more minutes of cooking.
Once they are cooked, we transfer them to the sterilized container and fill with brine. It is important to remove all air bubbles and shake the jars a little where we have passed them, the brine should always be on top of the vegetables.
Finally, we put the lid on and it is not necessary to press hard. Let's remember, add the spices to taste in each jar.
To finish, we are going to sterilize the jars with the vegetables inside again for about 45 minutes.
Once this time has elapsed, turn off the burner and let it cool.
Next and final step, we tap the jars to remove the air and we tighten the lids of the jars well. We reserve in a dark and dry environment, letting it rest for 15 days and ready to consume.
We already have ready to consume these exquisite canned vegetables in vinegar!
Tips:
If we want to give the vegetables a more attractive touch, we can cut them with wavy slices.
Some vegetables only require a few minutes of cooking to soften them, but some of them can also be pan-fried in 1 to 2 tablespoons of oil. In this same step, we can add some spices to taste to give it more flavor.
Regarding vinegar for canning, white vinegar, apple cider vinegar and white wine vinegar can be used.
The selection of vegetables that we are going to use in the preserves is to our liking, also let us take into account how much variety of vegetables we have in the kitchen.
I await your comments! Enjoy!
