1/2 cup of salt
2 liters of cold water
Small cabbage, cut into fine strips (about 4 cups)
2 cups of finely chopped onion
2 cups of finely chopped green bell pepper
2 cups of finely chopped red bell pepper
3/4 cup of sugar
1 liter of vinegar
3 tablespoons of mustard powder
1/2 cup of salt
2 liters of cold water
Small cabbage, cut into fine strips (about 4 cups)
2 cups of finely chopped onion
2 cups of finely chopped green bell pepper
2 cups of finely chopped red bell pepper
3/4 cup of sugar
1 liter of vinegar
3 tablespoons of mustard powder
Dissolve the salt in 2 liters of cold water
Drain over the chopped vegetables and let it sit for 1 hour
Strain
If too salty, rinse and strain again
Mix together the vegetables, sugar, vinegar, and mustard powder, and cook over low heat for 20 minutes
Increase the heat until boiling well, then immediately pour into preheated jars, leaving a free space of 6 mm on top
Close tight and cook in a water bath for 15 minutes
Fill 3 to 4 jars with 500g each
Use to accompany meats or poultry, or as a salad topping.
