Raw Pickle

15/04/2014
Роси Трифонова
fromРоси ТрифоноваИноватор286293
"We love raw pickle because the vegetables in it remain crunchy!"
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Ingredients

  • vegetables - by choice - cauliflower, cabbage, carrots, celery, bell peppers, peppers, green tomatoes ...
  • salt - 2 2/3 tbsp (40 grams) per 4 1/5 cups (1 liter) of water
  • water - 2.5 gal (10 liters)
  • apple cider vinegar - 8 1/3 cups (2 liters)

Preparation

Clean the vegetables, cut them or divide them into pieces and arrange them tightly, alternating them in a large pot. Boil the water with the vinegar and salt and let the brine cool.

Per 4 1/5 cups (1 liter) of water, add about 2 2/3 tbsp (40 grams) of salt. Pour water up to the brim and press down on vegetables.

After 10 days, the raw pickle is ready for consumption.find similar recipes here

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