A traditional mixed pickle of cucumbers, cabbage, carrots, and peppers fermented in a vinegar brine. This tangy accompaniment is a staple on winter tables and alongside legume dishes.
Pack the cucumbers, coarsely chopped cabbage, sliced carrots, slit peppers, and garlic tightly into a sterilized jar.
Bring the water, vinegar, and rock salt to a boil in a saucepan, stirring until the salt dissolves. Let the brine cool to room temperature. Hot brine will soften the vegetables, so pour it in lukewarm.
Pour the brine into the jar until it covers the vegetables. Place a clean weight on top to keep all the vegetables submerged. Seal the jar tightly.
Leave the jar to ferment in a cool, dark place for two to three weeks. The pickles are ready when they taste sour and the vegetables change color; refrigerate after opening.
Important: To prevent mold, keep all the vegetables below the brine and thoroughly sterilize the jars; place a clean weight on top to hold the vegetables down. After covering the vegetables with the salt-and-vinegar brine, leave them to ferment in a cool, dark place for two to three weeks. Refrigerate the jar after opening.
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