Pickled Vegetables DOT'S |
Course : Pickles
Serves: 4 |
|
|
Ingredients:
2 Cup carrots, sliced |
2 Cup cauliflower florets |
2 Cup Small cucumbers |
2 Cup Small pearl onions |
2 Cup Sliced celery |
6 medium Sweet red peppers |
6 pint White vinagar |
6 pint Water |
|
|
Preparation / Directions:
Place the vegetables in a crock and add enough brine
to cover vegetables. Brine should be strong enough to
float an egg. Weight vegetables down with a scalled
heavy plate and place a jar filled with water on
plate. Let set for 2 to 3 weeks or until fermented.
Remove film from top as fermentation take place. Drain
off brine. Mix vinegar and water in a sauce pan and
bring to a boil. Place vegetables in sterilized jars
and pour hot vinegar mixture over vegetabls to cover.
Seal jars.
|
|
|
|
|