Pickled Vegetables II

Ingredients for 1 servings:

• 3 kg Pepper, green
• 10 Pepper, red hot
• 4 carrots
• 8 garlic cloves
• ½ bunch of dill
• 200 ml vinegar
• 200 ml lemon juice
• 144 g salt, coarse
• 2 liters of water

Instructions

Working time approx. 30 minutes; Rest period approx. 45 days 12 hours 15 minutes; Total time approx. 45 days 12 hours 45 minutes

ready to serve after 5 months

Wash the peppers thoroughly and make a slit lengthwise with a sharp knife. Quarter the carrots lengthwise and then cut them in half. Pour 2 liters of water into a large bowl and dissolve the salt by stirring well. To test if there is enough salt in the brine, add a fresh whole egg with its shell; if it floats to the top, the brine is fine. If not, add more salt until the egg floats to the top. Then remove the egg. Add vinegar and lemon juice to the brine and stir. Have enough sterilized twist-off jars ready. Add the peppers, carrots, dill sprigs, and garlic to each jar and fill with the brine. Screw the lids tightly onto the jars and let them stand in a cool, dark place for 5 months.