How to make
Wash the vegetables, peel the carrots and cut them into round slices.
Remove the seeds from the bell peppers and cut them into slices. Tear the cauliflower into rosettes, chop the celery and fresh parsley finely. Mix together all the vegetables by hand.
Pour 1 cup vinegar, 5 tbsp sea salt, 4 tbsp sugar, allspice and black pepper in a pot on the stove. Once the salt and sugar melt, remove from the stove and pour in 4 1/5 cups (1 L) cool water.
At the bottom of a 12 1/2 cup (3 L) jar, put 3 aspirins, arrange the chopped vegetables and pour on the cooled brine. Close with a cap.
At the bottom of 2 smaller jars, put 1 aspirin in each, fill with vegetables and pour on marinade. If needed, you can top off with more water.
Flip them over every 2-3 days and store in a cool area for the winter. The listed ingredients yield what you see in the photo.
