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Easy Pickled Vegetables in 3 Liter Jars

Nadia Galinova
Translated by
Nadia Galinova
Easy Pickled Vegetables in 3 Liter Jars
Image: VILI-Violeta Mateva
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Preparation
40 min.
Cooking
20 min.
Тotal
60 min.
Servings
2
"The shortage of 3-liter jars is due to this recipe - everyone wants to try it"

Ingredients

  • bell peppers - 4.4 lb (2 kg)
  • carrots - 2.2 lb (1 kg)
  • cauliflower - 1 medium - sized head
  • celery - 1 bunch
  • parsley
  • mustard seeds - 2 tsp.
  • wine vinegar - 1 bottle (6%)
  • sugar - 2 cups
  • salt - 1 cup
  • water - 9 cups
  • aspirin - 6 pcs. (3 per jar)
  • bay leaf - 2 pcs.
  • black pepper grains - 1 - 2 tbsp.
  • allspice - optional
measures

How to make

The washed and cleaned vegetables are cut into pieces and placed into a suitable dish.

In a large pot pour vinegar, water, salt, sugar, bay leaf, black peppercorns and bring them to a boil. Remove the pot from the heat and allow it to cool slightly.

At the bottom both of the 3 liter, pour in each one 1 tsp. of mustard seeds and 3 aspirins crushed into powder.

Fill the jars with vegetables and pour the marinade with a ladle, so you do not crack the jars.

After 4-5 ladles top up the jars and close them with caps.

Store them in a cool place and stir them every once in a while with a wooden spoon for 4-5 days.

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