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Pickled vegetables with dill and garlic

Layer cucumbers, tomatoes, bell peppers, and onions with dill and garlic in a sweet-and-sour vinegar brine. Makes 10 jars; refrigerate for up to 2 days.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
15 min
Cook time
10 min
Servings
10 jars
Difficulty
Easy
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Pickled vegetables with dill and garlic combine cucumbers, tomatoes, bell peppers, and onions in a sweet-and-sour brine. Place dill, a garlic clove, and a few peppercorns at the bottom of each sterilized jar. Layer the vegetables in this order: onions on the bottom, followed by bell peppers, cucumbers, and tomatoes on top. Prepare the brine of water, sugar, salt, and vinegar with bay leaves and peppercorns only after the vegetables are in the jars. This brine has not been validated for canning, so keep the vegetables refrigerated and eat within two days.

Ingredients

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Instructions

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  1. Wash the canning jars thoroughly and sterilize them. Place a little dill, a garlic clove, and a few peppercorns at the bottom of each jar.

  2. Wash and trim the vegetables. Cut the cucumbers into thick rounds, the onions into rounds, the bell peppers into slices, and the tomatoes into rounds or wedges. Follow the specified order when placing them in the jars.

  3. Start with a layer of onions, followed by bell peppers, then cucumbers, and finally tomatoes on top. Once the jars are filled, prepare the brine.

  4. Bring the water to a boil and add the salt, sugar, vinegar, and bay leaves. Return to a boil, then pour the hot brine over the vegetables. Close the jars, let cool, and refrigerate within two hours at the latest. Eat the vegetables within 2 days, as the UK's Food Standards Agency (FSA) recommends for prepared foods.

    Do not use this method to preserve vegetables for winter: the brine is much weaker than those in validated recipes, the filled jars are not heat-processed, and the US National Center for Home Food Preservation (NCHFP) does not recommend canning without heat processing.

Tip: Choose firm, fairly small tomatoes, as overripe ones would fall apart in the hot brine. Pack the vegetables tightly into the jars, as they will settle a little after the brine is added.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
23 kcal
Protein
0.5 g
Carbohydrates
5.5 g
of which sugars
4.0 g
Fat
0.1 g
of which saturates
0.0 g
Fiber
0.7 g
Salt
0.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Nakladaná zelenina s kôprom a cesnakom

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