What to Buy1. 1 beet, large
2. 2 carrots, large
3. Celery root with its leaves
4. 1 cabbage, a large head
5. 1 hot pepper
6. Garlic 10 heads
7. 1/2 cup sunflower oil
8. 2 cups vinegar
9. 1 cup sugar
10. 3 tablespoons salt
11. 10 peppercorns black pepper
How to Make It1. Wash and peel all the vegetables, then chop them coarsely as shown in the photo and put them in a container; add the dill as whole sprigs, scatter the garlic in, cut the cabbage and put it on top of the vegetables with the herbs on top
2. For the marinade, in a separate large pot: pour in 2 liters of water, 1/2 cup sunflower oil, 2 cups vinegar, 1 cup sugar, 3 tablespoons salt, 10 black peppercorns
3. Bring it all to a boil and immediately pour it over all the vegetables
4. Put a weight on top and leave at room temperature for a full day
5. Once ready, drain off a little of the marinade and store in the refrigerator, covered
2. 2 carrots, large
3. Celery root with its leaves
4. 1 cabbage, a large head
5. 1 hot pepper
6. Garlic 10 heads
7. 1/2 cup sunflower oil
8. 2 cups vinegar
9. 1 cup sugar
10. 3 tablespoons salt
11. 10 peppercorns black pepper
How to Make It1. Wash and peel all the vegetables, then chop them coarsely as shown in the photo and put them in a container; add the dill as whole sprigs, scatter the garlic in, cut the cabbage and put it on top of the vegetables with the herbs on top
2. For the marinade, in a separate large pot: pour in 2 liters of water, 1/2 cup sunflower oil, 2 cups vinegar, 1 cup sugar, 3 tablespoons salt, 10 black peppercorns
3. Bring it all to a boil and immediately pour it over all the vegetables
4. Put a weight on top and leave at room temperature for a full day
5. Once ready, drain off a little of the marinade and store in the refrigerator, covered
