Pickled Vegetables II

Summary

Ingredients

• 3 kg hot peppers, green
• 10 hot peppers, red hot
• 4 carrot (s)
• 8 clove (s) garlic
• 0.5 ½ bunch dill
• 200 ml vinegar
• 200 ml lemon juice
• 144 g salt, coarse
• 2 liters water

Print Recipe Pin Recipe

Instructions

1. Wash the peppers well and make a slit lengthways with a sharp knife. Quarter the carrots lengthways and then cut them in half.
2. Put 2 liters of water in a large bowl and stir well to dissolve the salt. To test whether there is enough salt in the brine, you put a fresh whole egg in the shell and if it floats on top, the brine is fine. If not, add more salt until the egg floats on top. Then remove the egg.
3. Add the vinegar and lemon juice to the brine and stir.
4. Provide sufficiently sterilized twist-off glasses. Add the pepperoni, carrots, dill sprigs and garlic to each glass and fill up with the brine. Screw the jars on tightly and leave them in a dark, cool place for 5 months.