Ingredients

The following ingredients have 5 Servings
  • 1 kg red peppers (bell peppers are ok)
  • 1 kg carrots (washed and peeled)
  • 1 kg cauliflower florets
  • 2 stalks celery
  • 500 ml apple cider vinegar
  • 15 tbsp sugar
  • 5 tbsp salt
  • 15 black peppercorns (optional)
  • hot boiling water

Instruction

  • Wash vegetables. Cut carrots into 1/2 centimeter rounds. Cut cauliflower into florets. Cut celery into 1/2 centimeter slices. Cut peppers in halves, remove stems and seers and cut into 1/2 centimeter slices.
  • Wash jars and lids with hot soapy water. Place on a clean towel.
  • Bring 3-4 liters water to a boil.
  • To the bottom of each jar, add 100 ml apple cider vinegar, 1 tbsp salt. 3 tbsp sugar and 3 peppercorns (optional). Layer vegetables -carrots, cauliflower, celery, peppers. Fill to the top, press, to get more vegetables in, but do not squish.
  • Top with hot water, filling jars almost to the top. Close lids. Close tight!
  • Fill a large canning pot with water. Add jars. Bring to a boil and boil for 5 minutes.Remove from the pot and let jars cool to room temperature. 
  • Store in a cool and dry place for up to 6 months. Once you open a jar, store in the fridge for up to 1 week.