How to make
Choose healthy vegetables of the desired quantity and type. Clean them well. Cut the cabbage into slices, pierce the gherkins all over. Cut the other vegetables coarsely and peel the garlic cloves.
Pour all the vegetables in a drum. Pour in water all the way to the top, then strain it to measure out the right amount. Per 4 1/5 cups (1 liter) of water, add 2 2/3 tbsp (40 g) of salt and 3 1/3 tbsp (50 ml) vinegar. Put in the marinade of water, vinegar, salt and black pepper to come to a boil and pour it into the drum.
Press down with a clean stone. Leave in a cool place and decant over a period of 5-6 days. Add the sodium benzoate - 1/5 tsp (1 g) per 2 lb (1 kilogram) of vegetables. After 20 days, the village-style pickles are ready.
