Ingredients
3 kg red peppers
1 kg carrots
2 kg cabbage
1 stalk celery (celery)
1 kg cauliflower
500 g sugar
250 g salt
1 l vinegar
500 g sunflower oil
Photo added on
Photo author
elityyy79
Method
Cut the peppers and mixed with 500 g of sugar and 250 g of salt. Let stand about 8 hours, with occasional stirring. The liquid from the peppers drain in a saucepan, add the vinegar and the oil and put to boil. Chopped vegetables are distributed in jars and pour with boiling marinade. It can be done with different proportions of vegetables, but to set the marinade should have a total of 7 kg. For a more permanent pickle in brine put 20 aspirin or sodium benzoate.
Containers:
Difficulty
Average
Tested
1 user
Comments
interesting recipe ...
try, you will not regret it, I might do a half dose for me remains fresh and so almost every month in the winter
Tested! And I add the pictures!