bianco dipuro rapido, Инструкция по эксплуатации

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EN
24
Recipe
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Yields 3 cups
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¼ kale, chopped
1 red pepper, diced
1 small yellow onion, diced
1 cucumber, diced
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2 tbsp kosher salt
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2 tbsp dry mustard
2 tsp turmeric
1
½ cups granulated sugar
3 cups white vinegar
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1. Fill the water reservoir with water.
2. Put all the vegetables in the steam bowl.
3. Cover the steamer and set the time to 5 minutes.
4. Remove vegetables immediately after they are cooked and set aside.
5. Mix all the ingredients for the brine in a soup pot over medium heat.
6. Stir continuously until the mixture comes to a boil and thickens.
7.
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8. Divide the vegetables equally between the canning jars.
9. Pour the brine over the vegetables in the cans, cover and let it cool down.
10. Store the jars in a cool place before serving.
11. The chow chow will keep well in the refrigerator for up to 2 months.