Ingrédients
- 1 kilogram turnips1 kilogram
- 1 kilogram cucumbers1 kilogram
- 1 kilogram carrots1 kilogram
- 1 kilogram green peppers1 kilogram
- 4 cloves garlic4 clove
- 2 tablespoons salt, per cup of water2 tablespoon
Mesures
- 1
Wash the turnips, cut them into several pieces, and place them in a jar. Add several pieces of beetroot to give it a pink color, then add about 3 cups of water with 6 tablespoons of salt. Stir well until dissolved, then pour over the turnips. It is preferable to weigh them down with a small tea plate, plastic spoons, or wooden sticks. Cover and leave for a week, then enjoy. It can also be stored for long periods.
10 minutesMatériel requis:🍳Jar🍳Bowl - 2
For pickling carrots, cut the carrots lengthwise and place them in a jar. Add salt and water in the same way.
10 minutesMatériel requis:🍳Jar
Couteau - 3
For pickling cucumbers, wash the cucumbers and make several punctures with a fork on each cucumber. Place them in a jar, and if desired, add garlic cloves, then add water with salt.
10 minutesMatériel requis:🍳JarCouteau - 4
For pickling peppers, remove the tops of the peppers and wash them. Try to fit the peppers together in the jar, then add water and salt.
10 minutesMatériel requis:🍳JarCouteau - 5
There is another way to make stuffed peppers. Remove the tops of the peppers and stuff them with chopped cauliflower, chopped carrots, and green beans. It is preferable to blanch them slightly before stuffing the peppers with celery. Place them in a jar and cover with water and salt, then leave for a week or more before serving.
10 minutesMatériel requis:🍳JarCouteau
Faits nutritionnels
* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.