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Bell Peppers, Carrots and Cauliflowers in Three Liter Jars

VILI-Violeta MatevaVILI-Violeta Mateva
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Bell Peppers, Carrots and Cauliflowers in Three Liter Jars
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13/09/2017
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Preparation
50 min.
Cooking
10 min.
Тotal
60 min.
Servings
2
"An easy and crunchy pickle for the winter!"

Ingredients

  • bell peppers - 5.5 lb (2.5 kg)
  • carrots - 3.5 lb (1.5 kg)
  • cauliflowers - 3.5 lb (1.5 kg)
  • celery - leaves
  • brine
  • vinegar - 3 cups (700 ml)
  • sugar - 2 cups
  • salt - 1 cup
  • water - 8 cups
  • allspice
  • black pepper - peppercorns
  • bay leaf
  • aspirin - 5 (ground to powder)
measures

How to make

Wash the vegetables. Clean the bell peppers of seeds and cut them coarsely. Peel the carrots and cut them into round slices, tear the cauliflower into small rosettes, cut the celery leaves coarsely.

Stir everything in a large pot. Separately, heat the vinegar, salt, sugar, water, allspice, black pepper and bay leaf in a suitable container.

Remove from the stove, add the aspirin ground to powder and let it cool. Put the vegetables in 2 jars of 12 1/2 cups (3 L) each and 1 jar of 4 1/5 cups (1 L), while pressing them lightly.

Pour in brine up to the rim and close with caps. If you need just a little more, top off with water and a little salt. Store the jars in a dark and cool place.

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