Vegetables in aspic
Aspic, for some a fond memory and for others an inseparable part of the holidays.
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- 1 and ½ bag Gelatin food grade clear Liana
- 700 ml sweet and sour pickle (from cucumbers and capers)
- sterilized carrots with peas
- sterilized corn
- sterilized cabbage
- sour pickles
As needed for your own pickle
- Water
- vinegar
- sugar
- salt/vegetable
- Let the gelatin swell in about 150 ml of the brine.
- Dissolve the swollen gelatin in a microwave oven or in a water bath so that it does not boil. Mix into the remaining marinade.
- We layer vegetables in a form lined with food film and continuously pour in gelatin.
- Let it harden overnight in the refrigerator.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 1 and ½ bag Gelatin food grade clear Liana
- 700 ml sweet and sour pickle (from cucumbers and capers)
- sterilized carrots with peas
- sterilized corn
- sterilized cabbage
- sour pickles
As needed for your own pickle
- Water
- vinegar
- sugar
- salt/vegetable
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