Ingredients
- 6 sweet peppers (red)
- 6 vinagar (white)
- 2 cauliflowerets
- 2,800 ml water
- 400 gr pearl onions
- 260 gr carrots
- 210 gr cucumbers
- 200 gr celery (sliced)
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.