Pickled mixed Russian vegetables is a delicious and colorful seasoning that adds a hearty taste to your table along with various dishes. Due to the cooking of vegetables, this pickle has a milder taste and a softer texture than traditional Iranian pickles, and it is prepared quickly and served as an appetizer or as a side dish with meat dishes and pilaf. In this article, we offer you a complete and comprehensive recipe for this pickle.
How to prepare pickled mixed Russian vegetables:
The recipe for Russian mixed vegetable pickles is very different from other pickles. To prepare this pickle, you fry the vegetables with a little oil, then add the seasoning and at the end, you can the inside of the pickle jar. Due to the small amount of vinegar, this pickle is not sour at all and has a very mild and delicious taste.
Ingredients for pickled vegetables:
Eggplant 300 grams
Zucchini 300 grams
1 onion
1 carrot
Bell pepper 150 grams
Tomatoes 150 grams
Garlic 2 cloves
Condiments:
White vinegar 1-2 tablespoons
Water 1-2 tablespoons
Salt as needed
Oil as needed
Black pepper 1/2 teaspoon
Red pepper powder 1/2 teaspoon
How to prepare pickled mixed Russian vegetables:
To prepare mixed Russian pickles, first wash and dry the vegetables and prepare them. Cut the eggplant and zucchini into small cubes. Chop the onion and carrots into small pieces. Cut the bell pepper into thin and small strips and the tomatoes into gems. Cut the garlic into slices and set aside.
At this stage, fry the vegetables. To do this, in a large frying pan, heat the oil on medium heat. Then add the onion and fry for 3 to 5 minutes until it becomes soft and transparent.
Add carrot and bell pepper and fry for another 2 to 3 minutes.
Add the eggplant, zucchini and tomatoes to the pan along with the garlic. Saute for another 5 to 7 minutes until all the vegetables are soft.
Add salt, black pepper, red pepper powder and cumin powder if desired and mix well.
Add vinegar and water and, if desired, the desired vegetables to the pan. Reduce the flame and close the lid of the pan to boil for 10 to 15 minutes until the pickle is absorbed.
Remove the pickle from the heat and let it cool.
Put the pickle in a clean and dry container with a lid, close the lid and store it in the refrigerator. These pickles are ripe and soft because they are cooked, and you can eat them right away.
Tips for preparing pickled mixed Russian vegetables:
• To make Russian mixed vegetable pickles tastier, you can also use pickled spices, shivid, fresh or dry mint.
• You can use your favorite vegetables such as cabbage, mushroom, cauliflower or corn in this pickle.
• Do not chop the pieces of vegetables too finely, because roasting them will crush the vegetables.
• For a more sour taste, you can increase the amount of vinegar.
• You can serve this pickle as a seasoning along with all kinds of food such as kebab, chicken, meat or sandwich.
• Mixed pickles of Russian vegetables are less sour than other pickles, and the vegetables are also roasted.
• The storage period of this pickle is not long and should be consumed quickly. You can store it in the refrigerator for 2 weeks.
• You can change the amount of pepper, garlic, vinegar, etc. to your taste.
Finally:
Pickled mixed Russian vegetables is a delicious and colorful seasoning that brings a hearty and unique taste to different dishes. Due to the cooking of vegetables, this pickle has a milder taste and a softer texture than raw pickles, and it is prepared quickly. In this article, we have provided you with a complete and comprehensive recipe for this pickle. We hope you enjoy this recipe and prepare this delicious pickle at home.
