If you keep the salad in a small barrel, uncover it and press the vegetables to let the juice cover the surface. Thus you avoid spoiling the pickles.
1.
Slice the cabbage, the peppers, the cucumber, the onion and the green tomato. Then mix them well.
2.
For each kilogram of vegetable mixture add 70 g of sugar, 15 g of salt, 100 ml of vingar, 1 teaspoon of mustard seed, one teaspoon of salicylate (or a teaspoon of sulfur dioxide)
3.
Keep the vegetables in a large bowl for about 4-5 days and stir from time to time.
4.
Finally, put the vegetables into jars and cover hermetically.
