For 1 kilo of cocktail pickles:
1 wild cucumber
2 green capsicums
1 chopped carrot
1 sliced cowpea
Grains of cardamom
Hot pepper Powder
Dash of sugar
2 tablespoons of apple cider vinegar
3 garlic cloves
Sterilized glass jar
1 ½ Tablespoon of coarse salt
Fresh green and red peppers
A liter of water
Method of Preparation
Wash the vegetables well, chop them into small pieces, stuff them in the green peppers and then put them inside the glass jars.
Pour water, salt and vinegar on top.
Preparation of almond and greengage pickles
After adding 1 liter of lukewarm water to the coarse salt, wait until the salt melts completely.
Drop a fresh egg in the water, if it floats, this means that we’re on the right track.
Add the vinegar and sugar then water and salt, and close the jar for 15 days.
When used, it should be preserved in the refrigerator.