Yield: 1
How to make homemade pickles
The secret to making pickles out of any vegetable you want.
Prep Time 30 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 40 minutes
Ingredients
- Contents for a 5 liter vessel
- (mix the ingredients according to the container space)
- Carrots
- cabbage
- celery
- Turnips
- Cauliflower
- 4 cloves of garlic
- 2 cups of salt tea
- 3 cups of vinegar tea
- Water
Instructions
- Wash and cut the vegetables into medium-sized pieces.
- This includes the garlic cloves.
- Combine them and arrange them in the 5 liter pot in a way that covers all of the space inside the pot.
- On top, sprinkle the 2 cups of salt.
- Add the 3 cups of vinegar.
- Fill the vase all the way to the neck with water.
- Close it and store it in a cool, shaded location for two weeks.
- After two weeks, the homemade pickle is ready to eat.
- Winter is the best season for making homemade pickles.
- Always remove the pickle from the pot with a clean, long spoon, avoiding contact with the pickle juice to avoid mold formation.
- Drizzle the homemade pickle with oil before serving.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 12Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 7552mgCarbohydrates 2gFiber 1gSugar 1gProtein 0g