Ingredients
- 60 g coarse sea salt
- 1 tsp. of citric acid
- 500 ml white wine vinegar
- 550 g pointed cabbage
- 150 g baby carrots
- 500 g fresh tomatoes
- 500 g pointed pepper
- 200 g bell pepper
- 100 g green string beans
- 180 g shallots
- 180 g red onions
- 100 g fresh mild chilli
- 200 g small fresh cucumbers
- 8 garlic cloves
- 2 tbsp. of black pepper
- 10 tbsp. of chickpeas,
- 250 g grapes
- 1 tsp. of jarred capers
- 1 sprig of fresh coriander
- 200 g fresh okra
- 1 tsp. of turmeric
Preparation
Boil 2 litres of water with the salt and citric acid and let cool. Add the vinegar. Stack the vegetables in the glass as you like. Fill the glass until about 3/4 full, then add the herbs and spices. Then add the vinegar until all the ingredients are fully covered. Store for 4 weeks in a cool, dark place. The vegetables will keep for around 6 months.