Pickled vegetables are available everywhere without being asked, they are always available with all meat dishes.
Cut the vegetables into bite-sized pieces. Boil with 4 tbsp. salt in 1 liter of water. After 10 minutes, remove and drain.
Boil 1 liter of fresh water with 4 tablespoons of salt and vinegar. Cool, pour in the vegetables, add the quartered lemon. Pour into a jar, close and infuse.
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