Pickled Salad

Name: Pickled Salad
Ingredients: 25 small cucumbers; 20 cherry tomatoes; 5 large carrots; 1 head cauliflower; 2 small zucchini; 25 small onions; 5 green peppers; 1 tart apple; celery to taste; parsley to taste; 5 cloves garlic; 10 c. water; 2/3 c. sugar; 1 1/2 c. vinegar; 1 c. salt; 5 bay leaves; 5 peppercorns

17 ingredients

5 steps

Ingredients

25 small cucumbers
20 cherry tomatoes
5 large carrots
1 head cauliflower
2 small zucchini
25 small onions
5 green peppers
1 tart apple
celery to taste
parsley to taste
5 cloves garlic
10 c. water
2/3 c. sugar
1 1/2 c. vinegar
1 c. salt
5 bay leaves
5 peppercorns

Directions

1

Cut carrots, cauliflower and zucchini in 1-inch chunks; blanch 3 to 4 minutes.
2

Put piece of apple and some chopped parsley in each jar.
3

Add 5 cucumbers, 4 tomatoes, pieces of cauliflower, pieces of carrot and zucchini, 5 onions, 1 clove garlic, pieces of pepper and pieces of celery.
4

Fill to 1/2 inch from top.
5

On top, put chopped parsley and 1 bay leaf.