👩🍳 Instructions:
- Prepare the jars
- Wash the vegetables and sterilize glass jars by boiling them in water for a few minutes.
- Layer the vegetables
- Pack the vegetables into the jars, distributing the garlic, mustard seeds, and peppercorns evenly.
- Make the pickling brine
- In a pot, bring the water, vinegar, salt, sugar, and bay leaves to a boil. Stir until the salt and sugar dissolve.
- Pour the brine
- Carefully pour the hot brine into the jars, covering the vegetables completely.
- Seal and store
- Close the jars tightly and let them cool at room temperature. Store in a cool, dark place for at least 1-2 weeks before eating.
- Enjoy!
- These pickles pair perfectly with Hungarian dishes or as a crunchy snack.
💡 Tip: For a more authentic touch, try adding green tomatoes or using the traditional fermented method instead of vinegar.
Would you like a fermented version (like Hungarian “kovászos uborka”)? 🥒😋