The jewish people made this during the great depression and this is one of the original recipes. I substitute cucumber slices for the green peppers as I don’t like green bell pepper.Say Hi for the full recipe! I’ll share the recipe with those who like and share this post.

Those jars look like a classic batch of quick pickled vegetables—often called refrigerator pickles or a type of slaw. I can see sliced cucumbers, carrots, onions, and what looks like shredded cabbage packed into a vinegar-based brine.

If you want to make something like this, here’s a simple approach:

Basic quick pickled veggie mix

• Veggies: cabbage (shredded), carrots (sliced), cucumbers, red onion
• Brine:
  • 1 cup vinegar (white or apple cider)
  • 1 cup water
  • 1–2 tbsp sugar
  • 1 tbsp salt
• Optional extras: garlic, peppercorns, mustard seeds, chili flakes

Steps:

1. Pack chopped veggies tightly into clean jars.
2. Heat the brine just until salt and sugar dissolve.
3. Pour over veggies, making sure everything is submerged.
4. Let cool, then refrigerate.

They’re usually ready in a few hours, but taste even better after 1–2 days. Great as a side, on sandwiches, or with grilled food.

If you want, I can tailor the recipe (sweeter, spicier, fermented instead of quick-pickled, etc.).