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Mixed sour salad

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Adjust Servings:
1 kg Cucumbers
1 kg Peppers
0.5 kg Carrots
1 tablespoon Salt
2 liters Water Liquid
700 ml White Vinegar Liquid
2 tablespoons Salt Liquid
4 tablespoons Sugar Liquid
Whole peppercorns, bay leaf, dill Liquid

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Mixed sour salad

  • 1 hour & 10 minutes
  • Serves 12
  • Easy



  1. Prepare the vegetables Grate or thinly slice fresh cabbage as for a salad, and slice cucumbers into thin rounds. If the pepper is large and fleshy, you can grate it, but if you have smaller peppers, then cut them into strips. Carrots are best when sliced thinly, just like the cucumbers.

Place all the vegetables in a large bowl and salt them to make it easier to fill the jars. After salting, let them sit for an hour.

  1. Make the vinegar dressing Mix water, vinegar, salt, sugar, and whole peppercorns, and bring to a boil until the sugar and salt dissolve.
  2. Pour the dressing Pour the prepared dressing over the vegetables arranged in jars, and immediately seal tightly with clean lids.

Place the jars in an oven preheated to 150 degrees Celsius, then turn off the oven, allowing the jars to cool overnight together with the oven.

Another option is to place the jars in a pot filled with water, bring to a boil, then immediately turn off the heat and let the jars cool together with the water. This will create a vacuum in the jars, making them ready to be stored until winter.

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