| Cook Time | 40 minutes |
| Servings |
Ingredients
- 100 gram Onion red
- 400 gram Sugar
- 8 cloves Garlic
- 1 piece Bulgarian pepper
- 800 gram Cucumber
- 3 pieces Celery root can also use celery root 100 g, cut into large strips
- 1 bunch Parsley or parsley root 100g
- 2 tablespoons Salt
- 0,5 teaspoon Vinegar wine
- 1 tablespoon Black pepper (peas)
- 6 pieces Cherry leaf
- 6 pieces Black currant leaf
- 2 pieces Bay leaf
Ingredients
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Instructions
- Prepare the ingredients.
- Prepare the jars in advance, steam them a little and dry them. Wash the cucumbers and fill them with cold water. Wash the pepper, remove the partitions and seeds. Peel the onion and garlic. Garlic cloves cut in half, pepper cut into cubes, onion-small slices, cucumbers-small slices, also cut celery and parsley.
- In a saucepan, boil the vinegar, add sugar, salt and pepper. Then throw in the marinade all the vegetables and parsley and blanch for about 2 minutes, except for the currant leaves and cherries, wash them well.
- Remove the vegetables with a slotted spoon and arrange them in layers in the jars and lay the layers with currant and cherry leaves 1 PC. If desired, you can add one Bay leaf.
- Bring the marinade to the boil again and pour the marinade over the vegetables in the jars. Close the lid tightly and put in the refrigerator for one week. Then you can already use it! Bon Appetit!
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