Pickle
... ie. what is left of it. It can wait for the new season but ... it will not ... I have been using this recipe for a long time and I claim that it is great for all types of vegetables that are usually put in pickles. All vegetables remain firm and do not change color and most importantly we all love it!
Preparation steps
- Pickles are very easy to prepare. The choice of vegetables is optional. I usually put carrots, cauliflower, cucumber, green tomatoes, peppers. Here's how: vegetables are washed, cleaned, if you want peppers, they must be cleaned of seeds. You can put everything together in barrels, provided for that, or individually in jars.
- For 5 kg of vegetables, prepare the following: 3 liters of water, 2/3 liter of vinegar (about 660 ml), 6 tablespoons of salt, 5 tablespoons of sugar and boil everything. Add 1 grape and stir. Arrange the vegetables to the top of the barrel and pour over the hot liquid. Cover and dry well (with a blanket or similar) to keep warm (as when cooking tomatoes) and leave for 24 hours. The same procedure applies if you put in jars.
Serving
I will be happy to answer any questions !!!
