Finely chop the white cabbage, finely chop the onions, cut the cucumbers, tomatoes and peppers into thin strips. Mix this amount well, salt and leave overnight. The next day, squeeze the mixture, drain the juice and put the vegetables into jam jars. Bring the wine vinegar to a boil, add a tablespoon el sugar and pour it over the vegetables. Close the jars airtight and store in a cool, dry place. Serving tip: To the herring feast a poem!
Preparation Tip:
Herb is very low in calories. The characteristic aroma comes from the mustard oil glycosides, which have an antimicrobial effect and protect against the development of cancer diseases.Shelf life: 6 months.
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