Variants are a type of pickle that is made up of an assortment of vegetables such as pickles, carrots, red bell peppers, cauliflower, and onions. If there are children at home who like to chop this type of canned food, do not hesitate to make this recipe. Chopping vegetables between meals never hurts.

Besides alone, The variants can be used to brighten up salads or salads, as well as pasta and rice.

pickled variants

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This recipe for Variants in vinegar is perfect as a starter to snack on in a healthy way while enjoying the flavor of the vegetables

Ángela

Kitchen: cuisine
Recipe type: vegetables

Total time:

Ingredients

Ingredients for 1 kilo of vegetables:
Cucumbers
carrots
cauliflower
Red pepper
onion
black olives
500 gr. coarse salt
3/4 l. of vinegar
200 gr. of sugar
1 hoja de laurel
pepper in grain

Preparation

Cut the cucumbers and carrots into slices
We cut the onion in the shape of a half moon, the pepper into squares and the cauliflower into small florets
In a bowl we put a layer of vegetables and another of salt and let marinate for 2 hours
After that time, we wash well and drain
Heat the vinegar a little together with the sugar until everything dissolves and reserve.
We sterilize the pot in which we are going to keep the variants and put the vegetables inside along with the bay leaf and the peppercorns, cover everything with the vinegar (also the one that had sugar) and cover
In a saucepan with water we put the boats and boil them for 15 minutes
We let the variants rest for three days and they are ready to eat.

Image: verdolay

Recetín

Variants in vinegar, to nibble healthily

pickled variants

Ingredients

Preparation

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