1. Finely shred the cabbage and slice the cucumber, peppers, onion and carrots into rounds.
2. Salt the vegetables and let them stand for 1 hour, then squeeze out the liquid.
3. Boil the vinegar with the water and sugar.
4. Pack the vegetables into clean jars.
5. Pour the hot vinegar brine over to cover them.
6. Seal and store in a cool place.
Tip: A classic winter pickle for roasted meats.
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