Pickles in a Three Liter Jar

IvanIvanНовак
17/05/2014
"The easy way out - make a pickle in a huge jar and invite us over!"
Preparation30 min.
Cooking40 min.
Тotal70 min.
Servings2 jars
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  • Rating4.3 out of 5

Ingredients

  • peppers - 13 lb (6 kg)
  • carrots - 2
  • cabbages - 4.5 lb (2 kg)
  • celery - 1 head with the leaves
  • garlic - 1 head
  • black pepper - 20 peppercorns
  • allspice - 10 grains
  • bay leaf - 2 - 3
  • for the brine
  • vinegar - 6 1/5 cups (1.5 liters)
  • sugar - 1 cup
  • oil - 2 cups
  • salt - 1 ½ cups
  • water - equal to the amount of brine

Preparation

Wash and clean the vegetables. Cut the stems of the peppers off with the seeds and pierce with a thick needle in 2 spots.

Cut the carrots into rings, the celery into slices, chop the cabbage and peel the garlic. Boil the products for the brine and drop in 5-6 peppers at a time for 1-2 minutes, remove with a slotted spoon and set aside in a large dish to cool.

Allow the brine to cool also. In the 12 1/2 cups (3 L) jars, arrange stalks of celery, put rows of peppers on top, carrots, cabbage, celery (leaves and slices), while sprinkling black pepper and allspice, a bay leaf piece and a clove of garlic between the rows. Top with celery stalks, bent in a wreath.

Pour in the cooled brine into the jars. Seal the jars and keep the pickles in a cool area. It's best to drain out the brine every other day and pour it in again - so that the pickles do not ferment.

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