Puszta salad in jars

Ingredients for 1 servings:

• 1 large zucchini, grated (approx. 1000 g)
• 1 celeriac, grated
• 1 pepper(s), red, sliced
• 1 yellow bell pepper(s), sliced
• 1 large vegetable onion(s), thinly sliced
• 6 large carrots, grated
• 5 tsp, leveled salt
• 5 tbsp sugar
• 1 tsp, leveled pepper
• 2 tsp, leveled celery salt
• 3 cups vinegar (150 ml cups)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 3 minutes; Total time approx. 1 day 1 hour 3 minutes

for stockpiling

Grate the deseeded zucchini, peeled celery, and trimmed carrots using a coarse grater. Quarter the bell pepper, remove the seeds, and slice them into fine strips using a cucumber slicer. Do the same with the peeled onion. Add all other ingredients and mix well. Cover and let stand in a cool, dark place for 24 hours. Bring everything to a boil. Season to taste and simmer for a maximum of 3 minutes. The vegetables will still be firm to the bite. Pour boiling hot into well-cleaned jars (the vegetables should be covered with liquid) and seal with boiled twist-off lids. Turn upside down for 5 minutes to sterilize the lids once more. This quantity yields approximately 7 jars, each with a capacity of 400 ml.