Cabbage-stuffed peppers in jars

Ingredients

• 3.5 kg yellow bell peppers
• 7 kg white cabbage
• 3 medium carrots (300 g)
• 1/2 medium celery root (250 g)
• 4 large horseradish roots
• 5 tablespoons salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon thyme
• 1 tablespoon peppercorns
• 1 tablespoon mustard seeds
• 100 g sugar (optional)
• 3000 ml water
• 750 ml 9-degree vinegar
• 2 packets Pikant Fix (one sweet-and-sour and one spicy)

Preparation

1. Remove any spotted leaves from the cabbage, wash it and chop it finely. Remove the stems and cores from the peppers and wash them; peel and wash the carrots, celery root and horseradish. 2. Finely grate two carrots and the half celery root. Cut the third carrot into rounds and slice the four horseradish roots lengthwise. 3. In a large bowl, mix the cabbage with the grated carrot, celery root, 5 tablespoons of salt, 1/2 teaspoon ground pepper, 1/2 teaspoon thyme, 1 tablespoon peppercorns and 1 tablespoon mustard seeds. Leave the mixture for 2 hours, stirring from time to time; the cabbage will gradually soften. If you want a slightly sweet taste, mix in 100 g of sugar. 4. Stuff the peppers with cabbage and arrange them in the 3 l jar and the 4 l bucket, with the horseradish slices and carrot rounds between them. 5. Bring 3000 ml of water to a boil; this takes about 15 minutes. Add 750 ml of vinegar and the two packets of Pikant Fix, one sweet-and-sour and one spicy. Boil for 3 minutes, until it comes to a boil again. 6. Pour the hot brine over the peppers. Let them sit until the liquid settles around them, then close the containers and put them in the pantry.