Boil the pomegranate juice with salt until capable of filling 2 cups and until consistent.
Wash the tomatoes, cut them and squeeze them.
Wash the quinces and peel them, cut them and soak them in water and lemon to avoid that they get dark.
Wash and peel the pears. Slice them into long slices and remove the seeds.
After adding 1 liter of lukewarm water to the coarse salt, we wait until the salt melts completely.
Start by putting the berries on heat then add sugar and lemon juice and stir until the combination boils
Add 1 liter of lukewarm water to the coarse salt and wait until the salt melts completely.
Drop a fresh egg in the water, if it floats, we have the right salt quantity.
Wash the vegetables well, chop them into small pieces, stuff them in the green peppers and then put them inside the glass jars.
Grind the spices in special grinder.
Open the zucchini flowers.
Cut the halloumi into sticks.
Cook with Chef Joe Barza
Make a Veggie Stew with Chef Joe Barza