Ingredients
- 2 bell peppers
- 2 bay leaves
- 1 dill (fresh)
- 1 cauliflower
- 2,400 ml water
- 500 gr green beans
- 100 gr canning salt
- 60 ml cider vinegar
- 50 gr garlic (cloves)
- 3 slices carrots
- 2 slices onions (sliced)
Make brine using 0.75 cup sea salt, quarter cup cider vinegar, 10 cups of water, sl ice onions, bell peppers, celery, carrot and break cauliflower into florets.
Pack layer of fresh dill and garlic on bottom of jar. Cook green beans 3 minu tes and drain. Layer all ingredients. Top off with more dill and garlic. Cove r with brine. Set a small saucer weighted to keep everything below brine. Cure 10 days at room temperature. Refrigerate.
busted by sooz
