Ingredients
4 kg cauliflower
4 kg red cabbage
3,5 kg medium bell peppers
1 kg medium, sharp, cookies peppers
1 kg peppers towers
1 kg small peppers
1 kg onion onions
1 kg cucumbers
1 kg carrots
1 kg horseradish
1 kg green tomatoes
black pepper, bay leaf, allspice
20 liters of water
2 l vinegar
1.2 kg salt
Method
Washed and cleaned vegetables (cabbages are cut in small pieces) ranks in containers. Vegetables are placed between bay leaf, black pepper, allspice and parsley. Pressed with a lattice (cross) and weight and pour the cooked marinade tepid. Pickles were decanted (drained and the juice is poured again) 7-8 times for 12 days.
Containers:
Difficulty
Average
Tested
0 users
Comments
It is wonderful, but you have meat on the table.