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Wash the cucumbers, cauliflower, melon and hot pepper and drain.
Meanwhile, clean the carrots, garlic, celery and horseradish and wash well.
The hot pepper, celery and horseradish are cut into strips, so that they can slip through the other ingredients and the carrot can be cut into rounds, for artistic impression.
The watermelon is cut into slices and the cauliflower is separated into bunches.
Place the ingredients in jars, so that they fit as well as possible and have a look that is as pleasing to the eye as possible.
Top with celery leaves, dill and thyme.
For brine, put a tablespoon of unsalted large salt, especially for pickles, in 1 l of water. In a pot I put 12 liters of water to boil and added salt to dissolve.
Put the hot brine over the pickles and leave to cool until the next day.
Fill with brine, if necessary, cover with cellophane, tie with string or elastic and put in the pantry.