Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Heads of Cauliflower 15 tb Salt
4 Heads of Green Cabbage 10 l Hot water
1 bn Fresh Carrots 2 tb Mustard seeds
1 Head of Garlic 2 tb Peppercorns
1 bn Celery 4 Bay leaves
4 lb Kirby Cucumbers

These are the approximate ingredients you would need to fill up a 10 liter
barrel. (I have a plastic container which was used to hold olives that I
got from a Greek deli) You can vary the ingredients, if for example, you
were just interested in making pickles and don't care for cabbage or
cauliflower. Green tomatoes also turn out well. What ever container you
use, may sure that it closes securely and that it's something you'll be
able to rotate (to mix the ingredients in it).

Peel garlic and cut each clove in half. Peel carrots. Wash vegetables.
Cut cabbage, carrots and celery into quarters. Break apart cauliflower.
Leave cucumbers or tomatoes whole. With cabbage, discard outer leaves and
cut off the hard part at the base. With the cauliflower, leave alittle it
of the leaves on for taste but discard the hard part of the stem.

Mix vegetables in layers so all of one kind is not next to the other. Put
in the vegetables, garlic, then vegetables again, and so on. Add 1 heaping
tablespoon of salt for each liter of hot water that you will add to the
barrel. After the barrel is full with the vegetables and water, add 5 more
tablespoons of salt on top, along with 2 tablespoons of mustard seeds, 2
tablespoons peppercorns and 4 bay leaves. You can use a cheescloth bag to
put the mustard seeds and peppercorns in or just throw them in loosely.

Use clean wood sticks or empty glass bottles on top to hold down all
vegetables under the water, if necessary. It's important for them to be
covered at all times. Mix the barrel (if it's large, it can be rolled on
the floor!) when done and shake it again each day for the next few days.
It's important to make sure it's being mixed well. It should be ready in
about 10 days to eat. Kirby cucumbers may take a few days longer. Taste
the liquid after the first couple of days, as you may need to add an
additional tablespoon of salt or two. It's important not to add too much
salt in the beginning but to keep the balance constant and to add alittle
more as the salt is absorbed. In our case, we added 3 tablespoons of salt
on the sixth day, but this could change according to what you put in and
the size of your barrel.

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