Salted Vegetables Recipe
Salted vegetables impart a distinctive flavor, are low in caloric values, and are easier to store due to their reduced bulk. Frequently used as a main dish cooked with meat or other vegetables.
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Ingredients
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Vegetables
Salt and Seasoning
Method
Preparation
- 1
Wash and Prepare Vegetables
Thoroughly wash all the vegetables under cold running water to remove any dirt or pesticides. Peel the carrots and slice them into thin rounds. Cut the cabbage into quarters and remove the core, then slice it into thin strips. Slice the bell peppers into thin strips, and cut the cucumbers into rounds. Clean the radishes by trimming the tops and roots.
- 2
Combine Vegetables
In a large mixing bowl, combine all the prepared vegetables: cabbage, carrots, radishes, bell peppers, and cucumbers. Toss them together to mix well.
Salting Process
- 3
Add Salt and Seasoning
Sprinkle the coarse sea salt evenly over the mixed vegetables. Add black pepper, minced garlic, and dill. Use your hands to massage the salt and seasonings into the vegetables for about 5-10 minutes. The vegetables should start to release their moisture.
- 4
Pack into Jars
Transfer the salted vegetables into clean, sterilized jars. Press down firmly to remove any air pockets and ensure the vegetables are submerged in their own juices. Leave some space at the top of the jars.
Fermentation
- 5
Seal and Store
Seal the jars tightly with lids. Store them in a cool, dark place for 3 to 5 days to allow fermentation. Check daily to ensure that the vegetables remain submerged in the brine.
- 6
Taste and Refrigerate
After 3 to 5 days, taste the salted vegetables. If they have reached your desired flavor, transfer the jars to the refrigerator to slow the fermentation process. They can be enjoyed immediately or stored in the fridge for up to 2 months.
