Cauliflower and Cabbage Pickle
- cabbages - 4.5 lb (2 kg)
- cauliflowers - 2 lb (1 kg)
- peppers - 2 lb (1 kg)
- carrots - 2 lb (1 kg)
- celery - 1 bunch
- for the marinade
- salt - 2/5 cup (100 g) or to taste
- sugar - 1 1/5 cups (275 g)
- oil - 1 1/5 cups (300 ml)
- vinegar - 3 1/5 cups (750 ml)
- black pepper - peppercorns
Cut the carrots into round slices. Chop the cabbages coarsely and rub them lightly with a little salt, tear the cauliflower into rosettes. Cut the peppers into strips or as desired.
Put all of the vegetables and celery in a large oven dish. Mix all the ingredients for the marinade and put it on the stove. Boil for a few min., then leave it to cool for a bit. Pour it over the vegetables and stir well.
Leave them overnight to marinate, while stirring occasionally. The next day, drain the veggies from it and fill the jars with them. Pour the marinade in over them and close well. Sterilize for 10 min.