Mixed pickled vegetables (turšija)

Method

1. Seed the peppers and cut them into strips, break the cauliflower into florets, slice the carrots into rounds and the cabbage into wedges.
2. Sprinkle the vegetables with a little of the salt, leave them for an hour and drain.
3. Layer them into the jars with bay leaves, peppercorns and mustard seeds.
4. Bring the water, vinegar, sugar and salt to the boil and pour the hot brine over the vegetables to the brim, so they are fully covered.
5. Close the jars and pasteurise them in a pan of water at 80 to 85 °C, 20 do 25 minutes for 720 ml jars. It is ready in three to four weeks.

When to make it

Best: August and September. Possible: July, August, September, and October.

October: Still possible.

How we count

1 kg (Pepper) makes about 3.3 l.

Counted per kilogram of peppers, with 0.75 kg of cauliflower and 0.4 kg each of carrots and cabbage, 2.55 kg of vegetables in all. A 720 ml jar holds about 0.55 kg of cut vegetables with their brine.