Razsol
Necessary products:
cauliflower
carrots
green peppers
green tomatoes
celery – heads, stems and leaves
earth apple
garlic
fennel seeds
spring water
sea salt
Method of preparation:
The salt-water ratio is 40 grams of sea salt per 1 liter of water. The brine must be boiled, and after it has completely cooled, it is strained and poured over the vegetables. Arrange the vegetables as densely as possible and cover them with the boiled, cooled brine. On the third day pour the brine and then put it again. The first week it is good to do it every other day. The second in two. If the amount is larger, also transfer in the third week every three days. If the weather is warm, by the third week the pickle will be ready. Try it after the second week to check if it is ready.