INGREDIENTS:
9 cups water
7 cups Distilled white vinegar
1/2 cup Pickling salt, Kosher salt or other non-iodized salt
1/2 to 1 1/2 tablespoons sugar depending on sweetness desired
2-3 whole cloves of garlic
2-3 hot dried chiles
Whole cloves, dill, tarragon, and or basil [optional]
Cabbage [cored and quartered]
Carrots [cut in 3 inch rounds or quartered and cut into 2-3 inch lengths]
Cauliflower [cut into flowerettes]
Celery stalks [cut into 2-3 inch pieces]
Small white onions [skinned and left whole]
PREPARATION:
Prepare the vegetables in the desired amount of each and place in a large covered jar or crock and pour the liquid and spices over the vegetables. Stir occasionally for about three weeks when pickles are ready to eat. Serve chilled.
NOTE** Fermented cabbage called for in some recipes in this book, e.g Bitliszee Tutoo, is prepared the same as above.