How to make
The ingredients list is for 1 jar of 12 1/2 cups (3 liters). The vegetables are an indicative dose, you can determine how much you need.
In a large pickle jar, pour vinegar nearly up to the jar rim, and add the aspirin, salt, sugar and honey.
Arrange the bell peppers, cauliflower, carrots, celery, cabbage, and so on to fill the jar, then press the products tightly. Pour water in to the brim of the jar.
Close the lid on the jar and leave it cap-down for 12 hours. Every 5-6 days, flip the jar over until the marinade dissolves.
These pickled vegetables last for an extended period of time even after opening.
