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Marinated Chopped Bell Peppers with Cauliflower

Nadia Galinova
Translated by
Nadia Galinova
Marinated Chopped Bell Peppers with Cauliflower
Image: VILI-Violeta Mateva
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Preparation
40 min.
Тotal
40 min.
Servings
1
"The recipe is clear, but something else is bothering us - how will you last ten days until the pickled vegetables are ready"

Ingredients

  • red bell peppers - 4.4 lb (2 kg)
  • carrots - 2.2 lb (1 kg)
  • celery - 1 bunch
  • cauliflower - 1 head
  • marinade for 1 jar of 3 liters
  • sea salt - 3 tbsp.
  • sugar - 8 tbsp.
  • vinegar - 1 cup of 6%
  • aspirin - 5 pcs.
  • black pepper - 10 grains
measures

How to make

The bell peppers are washed, cleaned from their seeds, cut into pieces and placed into a large tray. The carrots are peeled and cut into circles.

The celery is also cut into bulky pieces and so is the cauliflower. Stir all of the vegetables to mix them well.

In a 3-liter jar, grind 5 aspirin into a powder and pour it on the bottom. Add equal spoons of salt, sugar, 6% vinegar and black peppercorns.

Stir the mixture a little with a spoonful of marinade and fill the jar with the chopped mixed vegetables.

Fill the jar up to the top with cold water and close it with a lid. Then 8-10 days it is turned once a day and left in a dark and cool place. After this period you will have delicious and marinated bell peppers for the winter.

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