Cabbage divided into florets, carrots and cucumbers cut into large, but not too long cubes. Peel the onion and garlic. Well to add salt to the vegetables and let stand for 1 hour. After an hour drain the separated juice.

In a deep frying pan, heat 3-4 tablespoons of vegetable oil, add the mustard seeds and coriander and fry for 30 seconds. Add all the remaining spices and flour. Fry, stirring, another half a minute, pour in a thin stream to 100 ml. of water.

Then, while stirring, pour in the vinegar and add sugar. Boil until the sugar is dissolved, put the vegetables ( except cucumbers) and bring to the boil, cook for 7 minutes. Add other ingredients, again bring to a boil, remove from heat.

Spread out on prepared jars and roll up. It turns out three cans of 0.5 l and a little on trial. Snack completely ready in two days.