How to make
This winter salad is the perfect appetizer for your evening brandy or as a garnish to the pork meat you've browned in the frying pan.
Late summer, early autumn is the ideal time to prepare this pickle when there's an abundance of fresh veggies on the markets. Wash your veggies and cut them up as you like - into strips, cubes, round slices - pour them in a large suitable container.
Put all the ingredients for the marinade in a pot on the stove and leave to boil.
Pour the resulting hot brine over the chopped veggies. Sprinkle with finely chopped parsley and celery. Add the black pepper grains as well. Stir well with your hand, without mashing them.
Fill the jars with the vegetable mix, pack them in tightly while pressing with a spoon. Pour in a little of the brine over them at the end.
Put the jars in a large container, pour water in and boil for 10 min. to sterilize the pickle.
