Salted Vegetables Recipe

Wash and Cut Vegetables

Thoroughly wash all vegetables under running water to remove any dirt. Peel the carrots and cut them into thin slices. Cut cucumbers into half-moons, radishes into quarters, bell peppers into strips, and cauliflower into smaller florets.

Pack Vegetables

In a large sterilized jar, layer the prepared vegetables, starting with the carrots, followed by cucumbers, radishes, bell peppers, and finally the cauliflower.

Make the Brine

In a saucepan, combine 4 cups of water, 1 cup of salt, 2 tablespoons of sugar, and 1 cup of white vinegar. Bring the mixture to a boil over medium heat, stirring until the salt and sugar are fully dissolved.

Add Seasonings

Once boiling, add 4 garlic cloves (crushed), 1 tablespoon of black peppercorns, 1 tablespoon of mustard seeds, and 2 bay leaves. Let the mixture boil for an additional 5 minutes, then remove from heat and allow to cool for about 15 minutes.

Combine Vegetables and Brine

Once the brine has cooled slightly, pour the mixture over the layered vegetables in the jar, ensuring that all vegetables are submerged.

Seal and Store

Seal the jar tightly with a lid and allow it to cool to room temperature. Once cooled, refrigerate the jar. The salted vegetables will be ready to eat in about 24 hours and can be stored in the refrigerator for up to 2 weeks.