Ingredients
1 kg bell peppers
250 g cauliflower
250 g cabbage
250 g carrots
120 g sugar
40 g salt
300 ml vinegar
celery leaves
allspice
black pepper
6 aspirin
Method
At the bottom of the jar put sugar, salt, vinegar and crushed aspirin. Vegetables are finely chopped and lining - bell peppers, carrots, cabbage, cauliflower (recurring florets), and between them put celery leaves. Up with cold water and put on top whorl celery. The jar was sealed and paying for a day with the cap down and the other up by porazklashta until molten sugar, salt and aspirin. These amounts are for a jar of 3 l.
Containers:
Difficulty
Easy
Tested
1 user
Comments
In recent years, use preservative for pickles Dr. Oetker (in fact it is pure sodium benzoate) and am very pleased.
I use the fix for sweet-sour pickle Dr. Oetker and am very pleased. I left a few jars of last year, opened the one to try it and pickles untouched, it is very nice - crispy.
Good for you :), but to me here I have to do pickles, legal and sauerkraut and jerky. There BG shops, but first home-made for me is tasty and comes second bit pricey :)
I have not used up to now these preservatives. How long pickled vegetables remained with them.
BABY as I wrote - last year it opened the jar a few days ago and trushiykata is very nice - not sour and crunchy. This year again did trushiyka the same obsession.