Salad with pickles and vegetables for the winter

25 cucumbers

6 heads onions

3 cloves garlic

2 pepper

1/2 Cup salt

For the marinade:

4 Cup sugar

3 Cup Apple cider vinegar

2 tbsp. mustard seeds

1 tbsp. turmeric ground

1,5 tsp. fennel seed

1/2 tsp. carnations

Recipe for 4 banks with a capacity of 1 L. the Salad turns out crispy, sweet, marinate on this recipe you can also zucchini, they should besmear for 2 hours because they are faster cucumbers produce juice.

The wash cucumbers, cut off the ends, cut into circles, cut into not too large onion, pepper cut into strips, garlic minced.

Fold cucumbers, sweet pepper, onion and garlic in a large bowl, add salt, stir and leave for about 3 hours to release the juice.

In a large pot pour in the Apple cider vinegar, add grain mustard, sugar, turmeric, cloves and fennel seeds, bring all to a boil.

With vegetable mixture to pour the extracted juice and add it to the boiling marinade, remove the marinade from the stove for a few seconds before re after adding the juice boiling.

Arrange vegetable mixture in sterilized banks, pour the prepared marinade, seal salad with pickles and vegetables for the winter sterile lids (metal or plastic), store in the refrigerator.