Homemade chalamade

ingredients

1 pk white cabbage (medium sized head) 2 kg coarse coloured peppers (red, green, yellow) 1/2 kg green peppers loose 1/2 kg onion (4-5 pks) 4 pks carrot 100 ml oil 8% fermented vinegar to taste (50 -100 ml) granulated sugar to taste (50 -100 g) salt to taste

progress

Recipe for delicious, delicate homemade chalamade. Without preservatives.

1.

Wash and clean the greens. Discard the cabbage and grate. Remove the seeds and inner fibres from the peppers and cut them into thin strips, cut the onions into small moon shapes, and grate the carrots into noodles or on a teaspoon grater.

2.

Transfer the mixture into a larger container, sprinkle with sugar, salt, add oil and vinegar and mix everything thoroughly. Cover with a kitchen towel and set aside for about 10-12 hours, until the mixture releases its juices and the flavors of the Vegetable Recipes meld together. The recipe preparation time does not include this time.

3.

Toss the remaining Vegetable Recipes again and load into clean mason jars. Fill loosely, do not squeeze too tightly. Pickle preferably using a wide pickling funnel. Pour in the juices released by the Vegetable Recipes, then wipe the top of the jars with a paper towel and close with lids.

4.

Place the filled jars in a large pot of water and heat to 100°C, boil for 1 minute until the lids are sufficiently adhered to the surface of the jars. Immediately remove from the heat source and leave in the pot to cool.

5.

Remove the cooled jars from the pot and set aside in a pantry. Enjoy!