This simple, colorful vegetable recipe is said to have been made by Jewish families during the Great Depression when inexpensive, garden-fresh vegetables needed to be preserved and stretched as far as possible. It is crunchy, tangy, refreshing, and surprisingly delicious.
The original version is often made with green bell peppers, but if you don’t enjoy their flavor, cucumber slices make a wonderful substitute.
Ingredients
- 1 small head of green cabbage, thinly shredded
- 2 large cucumbers, thinly sliced
- 2 carrots, peeled and thinly sliced
- 1 small red onion, thinly sliced
- 1 green bell pepper, thinly sliced — optional
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds, optional
Instructions
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