Cauliflower, Bell Pepper and Carrot Pickle with Boiled Marinade

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Cauliflower, Bell Pepper and Carrot Pickle with Boiled Marinade
Image: Stoyanka Rusenova
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02/10/2017
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Preparation60 min.
Cook24 min.
Тotal84 min.
Servings3
"Guaranteed to be the crunchiest pickle for the winter!"

Ingredients

  • bell peppers - 13 lb (6 kg)
  • carrots - 2 lb (1 kg)
  • cauliflowers - 1 bunch
  • salt - 2 lb (1 kg) coarse
  • water - 1.5 gal (6 L)
  • marinade
  • vinegar - 7 1/2 cups (1.8 L)
  • sugar - 3.5 lb (1.5 kg)
  • sodium benzoate - 1 tbsp
  • black pepper
  • allspice
  • bay leaf
  • black mustard seeds
measures

How to make

Wash and clean the bell peppers. Cut them into pieces, not too small though.

Pour the water into a deep container, dissolve 2 lb (1 kg) coarse salt in it and add the chopped bell peppers. Let the bell peppers sit in the salty water for 24 hours.

1 1/2 hours before taking the bell peppers out, add the roundly sliced carrots and cauliflower, torn into rosettes.

In the meantime, prepare the marinade. Pour the vinegar, sugar, spices and sodium benzoate into a deep container.

Put it on the stove and leave to boil until the sugar melts. Remove from the stove and leave to cool.

If you prefer, you can make the marinade a day in advance, so that it's ready and cooled.

Fill the jars with the veggies and pour in the marinade on top. Close with caps.

These ingredients yield about 3 jars of 12 1/2 cups (3 L) each.

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