ingredients!

The vegetables you can use canned are:

Onion Carrot Cauliflower
Broccoli
Celery
Garlic
Ginger
Green
onion
Papine
And to prepare them you will need:

ingredients
1 cup water
1 cup vinegar
8 bay leaves
10 whole black peppers
6 cloves

2-3 tablespoons oregano
1 or 2 sprigs fresh thyme
2 tablespoons sugar
Salt to taste
Preparation

1- To begin, we must sterilize the jars and utensils that we will use (even the tongs to put the vegetables in the jar). We simply put everything in a pot and add enough water to cover the materials, turn on the heat and let it boil for 40 minutes. Finally we let it drain on absorbent paper.

2- Now we have to prepare the brine. In a saucepan we must put the water together with the vinegar, salt and sugar. Let it boil, add the other ingredients, mix well and set aside.

3- Any vegetables we use must be previously cooked. It can be boiled or fried, the important thing is that it enhances all the hardness of the vegetable.

4- Once cooked, we leave them in the sterilized jar. Pour enough brine to cover all the vegetables and break any air bubbles on the surface.

5- Finally, we have to put the jars back in a pot with water and let it boil for 40 minutes.

6- Once the time has passed, turn off the heat and let it cool to room temperature.

7- Once they are cold to the touch, tap the bottom of the jar a few times and make sure the lid is tightly closed.
And that’s it! Now let it rest for about 15 days in the refrigerator, in the lower area to enjoy its flavor at its best.