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Bretagne 3 min 🧂 Ingredients: • Cabbage – 2.5 kg • Beets – 700–800 g • Parsley – 250–300 g • Carrot • Celery (stalks and leaves) – 400 g • Garlic – 12 cloves • Hot ground pepper – 2 tsp • Black peppercorns – 1 tsp • Salt – 50–60 g • Sugar – 20 g • Coriander seeds – 1 tsp • Bay leaves – 3 pcs • Water – 3 liters 🔪 Instructions: • Prepare the vegetables: cut the cabbage into large chunks (6–8 pieces per head), peel and slice the beets into thin rounds or half-moons, slice the garlic into thin pieces, roughly chop parsley and celery (including stalks). • Layering: in a large enamel pot or jar, start layering – a few slices of beet, then cabbage, sprinkle some garlic, herbs, and spices on top. Repeat layers until all ingredients are used up. • Prepare the brine: boil 3 liters of water, add salt, sugar, bay leaves, black peppercorns, coriander seeds, hot ground pepper. Let the brine boil for 2–3 minutes. Pour the hot brine over the layered vegetables until fully covered. • Fermentation: place a weight on top (e.g., a plate with a jar of water) to keep the vegetables submerged. Leave to ferment at room temperature for 3 days, then transfer to the refrigerator or a cool place for another 2–3 days. ✅ Ready to Enjoy! You’ll get a vibrant, spicy, tangy cabbage with a beautiful ruby color from the beets. Perfect as a side dish for meats, grilled vegetables, or just with bread. Hello dear friends! 👋 Autumn is here, and today we’re preparing a variety of garden vegetables for pickling, so they stay flavorful and crisp through the winter months. 🥕🥒❄️ Using a simple, traditional brine, we preserve the season’s bounty the rustic village way. • How we harvest and prepare fresh vegetables for pickling • Mixing the perfect brine with salt, vinegar, and spices • Packing jars for safe, long-term storage • Serving ideas to enjoy pickled veggies with winter meals A natural and delicious way to carry the taste of autumn into the cold season. #PickledVegetables #WinterPrep #VillageCooking #RusticRecipes #TraditionalPreserves #CountrysideKitchen
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