Recipes ; How-to: Pickles

▪Recipes & How-to Pickles

Pickles: Cauliflower, Carrots, Turnips and Cucumbers

Ingredients:

1 cauliflower, cut into pieces

1 carrot, peeled and cut into strips

1 turnip, peeled and cut into wedges

2 cucumbers, cut into strips

A:

1 cup (2oo ml) of white wine

3/4 cup of water 

8 tablespoons of sugar

2 teaspoons of salt

2 cups of vinegar  

B:

2 red peppers, removed seeds

2 bay leaves

2 teaspoons of black paper 

Directions:

1. Bring the white wine, water, sugar and salt to boil until the sugar has dissolved, and add the vinegar to it. Remove from the heat and let it cool.
2. Boil vegetables lightly, put them up a colander and let them cool: it makes them cook properly. 
3. Put 2. into a food preservation bag with zipper and pour 1. into it. Add B to it. Close the bag while releasing air and store it in a refrigerator. You can eat them on the next day.

※The preserving term is 2 weeks at a refrigerator. 

※When keeping the pickles in the bottle you should pickle them after cleaning and disinfecting it.