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Pickles in a Barrel

Rosi TrifonovaRosi Trifonova
Guru
2k1032205
Maria Kostoff
Translated by
Maria Kostoff
Pickles in a Barrel
23/03/2013
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Preparation
120 min.
Тotal
120 min.
"A main culinary rule - the tastiest pickle is always made in a drum!"

Ingredients

  • onions - 4.5 lb (2 kg) small onions (chives)
  • peppers - 7.5 lb (3.5 kg)
  • okra - 17.5 oz (500 g)
  • tomatoes - 17.5 oz (500 g) green
  • cauliflowers - 3 heads
  • garlic - 4 heads, cleaned cloves
  • celery - 2 heads
  • carrots - 6
  • chili peppers - 4 - 5
  • water - 1 gal (4 L)
  • vinegar - 8 1/3 cups (2 L)
  • salt - 3 cups
  • bay leaf - 2 - 3 + cherry leaves if possible
  • black pepper - kernels
  • mustard - 3 - 4 tbsp, powdered
measures

How to make

Clean all the vegetables in advance, clear the skins from the chives, chop the carrots and celery into rings, chop the cauliflower, cut the peppers as if for a stew and the chili peppers finely.

Leave the green tomatoes whole. You can poke holes in the vegetables with a needle, if desired. Arrange them neatly in the barrel. For the brine, boil 1 gal (4 liters) of water, add the vinegar and 3 cups of salt. Once boiling, add the bay leaves, cherry leaves, black pepper and 3-4 tablespoons of powdered mustard.

Cool the brine well before pouring it into the barrel. Decant it 2-3 times later on, and then store it in a dry and cool place.

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