- 5 lt glass jar or plastic container
- 4 cups distilled white vinegar
- 9 cups water, boiled and cooled
- 10 Tbsp salt
- 10 Tbsp sugar
- 5 carrots, sliced
- 1 bunch of cauliflower, separated in small pieces
- 10 mini cucumbers
- 5 red peppers or paprika, sliced
- 8 cloves garlic
- 1 handful parsley
- 10 chickpeas
Directions:
1) Add the salt, sugar, vinegar and water in a bowl and mix well
2) Put all the vegetables including the garlic and parsley in the glass jar or container
3) Try to fill as much as you can by pushing from the top
4) Finally add the water mixture till it covers the vegetables
5) Close the cap tightly and turn the jar or container upside down for a while
6) Place them in a dark and cool place. Leave for fermentation for about 3-4 weeks
7) When it’s done, the vegetables will change in color, they will be crispy
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