Grandma’s Salty Vegetables

For the salted vegetables, wash and clean all the ingredients and grind them in a meat grinder or food processor. Put them in a bowl with the salt and mix well.

Cover with a lid and let steep in a dark, cool place for 2 days. Then pour into screw jars. Divide the resulting juice evenly and store it preferably in the cellar or refrigerator.

The salted vegetables can be used as a base for all savory dishes and for soups instead of soup cubes (without glutamate!!).

Please use a high quality salt, because it would be a shame to do all the work. Since the salt preserves, the salt vegetables can be kept for more than a year and is good to stock up.

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