Ingredients:

  • ½ head cabbage, shredded
  • 2 cucumbers, sliced
  • 2 carrots, sliced
  • 1 small red onion, thinly sliced
  • 1–2 radishes, sliced
  • 2 cups vinegar
  • 2 cups water
  • 2 tbsp sugar
  • 1½ tbsp salt
  • 2 garlic cloves, sliced
  • 1 tsp black peppercorns

Method:

  1. Pack the cabbage, cucumber, carrots, onion, and radishes tightly into clean jars.
  2. Heat vinegar, water, sugar, salt, garlic, and pepper until the sugar and salt dissolve.
  3. Pour the warm brine over the vegetables until fully covered.
  4. Cool, seal, and refrigerate for 24–48 hours before serving.

Storage: Keep refrigerated and use within about 2 weeks.