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The donuts are cleaned of seeds, washed and cut to the desired size.
Peel the carrots and celery, wash and slice. Horseradish is cleaned, washed and cut into 2-3 cm pieces.
In a saucepan make a solution of vinegar, water, salt and sugar, over which we add peppercorns and bay leaves. Bring to a boil and cook the donuts and cauliflower. Then remove and leave to cool.
In the clean jars, place a few celery leaves and a teaspoon of mustard seeds, then the donuts, the bouquets of cauliflower, celery and carrots and among them the horseradish pieces. Cover with the solution in which the donuts were scalded, staple and boil in a bain marie for 20-25 minutes.