Cooked Puszta salad

Ingredients for 1 servings:

• 1 kg carrot(s)
• 1 kg celeriac
• 500 g pointed peppers
• 2 onions
• 1 liter vinegar, 5%
• 1 liter of water
• 250 g sugar
• 15 g spice mix (cucumber spice)

Instructions

Working time approx. 40 minutes; Rest period approx. 21 days; Cooking/baking time approx. 20 minutes; Total time approx. 21 days 1 hour

Clean 12 twist-off jars very thoroughly and sterilize them in a water bath for 10 minutes. Clean the carrots and celery and cut them into fine strips using a food processor. Clean the pointed peppers and also cut them into strips. Also clean the onion and cut them into strips. Blanch everything in water in batches for 10 minutes. Mix the vegetable strips well and layer them in the twist-off jars. For the broth, put the vinegar, water, sugar and the cucumber seasoning in a saucepan, heat gently and simmer gently for at least 10 minutes. Immediately fill the jars, close them tightly and turn them upside down. The salad can be eaten straight away but will only develop its full flavor after about 3 weeks of storage. If you have worked cleanly, this canned food will keep for at least 1 year. I use a bowl that has also been sterilized for mixing.