1/2 cup of pure salt
1 kg of small cucumbers, suitable for making preserves, 10-12 cm in length, cut into 1 cm thick slices
2 cups of white small onions, peeled
1 1/2 cups of cabbage flower petals cut into 2 cm pieces
1 cup of red bell pepper cut into 1 cm pieces
1 cup of vinegar
2 1/2 tablespoons of cornstarch
1/4 cup of cold water
2 tablespoons of mustard
1 tablespoon of mustard seeds
2 1/2 cups of white vinegar
1/2 cup of pure salt
1 kg of small cucumbers, suitable for making preserves, 10-12 cm in length, cut into 1 cm thick slices
2 cups of white small onions, peeled
1 1/2 cups of cabbage flower petals cut into 2 cm pieces
1 cup of red bell pepper cut into 1 cm pieces
1 cup of vinegar
2 1/2 tablespoons of cornstarch
1/4 cup of cold water
2 tablespoons of mustard
1 tablespoon of mustard seeds
2 1/2 cups of white vinegar
Dissolve the salt in 2 liters of water
Pour over prepared vegetables and let it rest for 12-18 hours in a cool place
Drain and rinse
In a pan, mix the vinegar and cornstarch
Gradually add 1/4 cup of cold water, stirring until the mixture becomes smooth
Add the mustard, mustard seeds, and white vinegar
Cook until the sauce thickens, stirring occasionally
Add the vegetables
Simmer for 15 minutes
Place the vegetables in hot jars, leaving a 1 cm space at the top
Secure the lids
Process 1/4 liter and 1/2 liter jars for 5 minutes in boiling water
Make 8 jars of 1/4 liter.
