How to make
There's no strict quantities for the veggies in this pickle. Decide for yourself based on preference.
Wash the vegetables and remove the seeds and stems.
Cut the carrots into round slices, tear cauliflowers into small rosettes. Chop the bell peppers and peppers.
Put vinegar, sugar, salt and honey in each jar. Add to each a horseradish root, allspice, black pepper and clove of garlic. Arrange a bunch of celery on top.
Top off with water, close with caps and sterilize for 15 min.
Tip: If you want the pickle quick, without boiling, add a couple aspirin.
Close with caps and flip upside down for a few days.
Store in a cool place.
