Raw green tomato pickle with cauliflower and carrot, a winter classic. The natural fermentation of the pickle makes it very useful and also very tasty.

Ingredients:
For a 3l jar
2.5 kg of vegetables - green tomatoes, cauliflower and carrots
1-2 stalks of celery
3 tbsp. coarse sea salt (60 g)
1.5 l of cold water

The proportion for the brine is 40 grams of salt (2 tablespoons) for 1 liter of water.

The pickle is ready to eat after about 20-30 days, it depends on the temperature of the room and the size of the vegetables. I keep it on the balcony and it is ready in about 20 days. This type of pickle does not stop fermenting and at some point it can become very salty or sour, so when it tastes good it should be cut. You can cross with sodium benzoate or horseradish root. I put a handful of peeled and chopped horseradish root in a 3 liter jar.

#recipe #pickle #vegan #homecooking