Pickled Mixed Coleslaw Salad (cooked) | Domača (Kuhana) Mešana Solata za ozimnico | Slovenian Recipe

This traditional Slovenian recipe for canning pickled cabbage mixed salad is so easy to make and a really great addition to any meal. 

Domača Mešana Solata

In a large pot add below:

5 cups water 

5 cups white vinegar 

1 cup oil (we use sunflower) 

1 cup sugar (or little less) 

1/2 Tbsp salt 

Bring all the above ingredients to a boil. Set aside. 

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Preparing the Vegetables:

Cucumbers, sliced thin into rounds 

Cabbage, grated into really thin strands, with a mandolin

Red, yellow and/or orange peppers, sliced into thin strands 

Carrots, sliced into rounds 

Yellow cooking onions, sliced thin

Green tomatoes, chopped 

Cauliflower, chopped 

3-5 whole black peppercorns per jar *depending on size of jar 

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1. Prepare and clean vegetables and place them into a large bowl. Sprinkle with salt and mix thoroughly. Cover and place into the fridge for at least 3 hours or overnight. 

2. Next morning, squeeze out all of the water from the vegetables and start placing them into the jars

3. Boil the pickling vinegar water and ladle into the jars over top of the vegetables. Use the handle of a wooden spatula to push down the vegetables to ensure the vinegar water fills up the jar around and in between the vegetables. 

4. Place jars onto a cookie sheet and into an oven that has been preheated to 350 degrees. 

5. Bake for about 30-45 minutes or until you see bubbles starting to come up the sides of the mason jars. 

6. Turn off the oven and leave the door open to cool down the jars for a few minutes before removing them from the oven. It makes it much easier and safer to handle them this way.

7. Once removed from the oven place the jars upside down onto a board lined with a cloth. Once cooled store them in a dark place until ready to eat. Dober tek 

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Made with Love,

❤️ Michelle XO