I share with you a recipe for quick pickled cabbage, which I got from my friend's mother 40 years ago. The recipe is relevant for apartments where there is no place to store cans with preservation. You just need to make a liter jar of such cabbage, eat it and do it again when you want. The only thing that I change in the recipe is the amount of vinegar and its concentration over the years, t to eat spicy now I almost can not, then I use grape vinegar in cabbage, and before the essence of vinegar poured. This is a very tasty cabbage, a sweet one, from which, well, it is impossible to break away! The ideal pair will be to her fragrant potatoes baked in cream.
Cabbage chopped arbitrarily, as you like. Grate carrots, cut onion into half rings, garlic clove-slices.
Put the vegetables in a deep bowl and stir. Put in a clean jar 1 liter, tamping. I use a wooden spoon, convenient for her. This amount of vegetables is equal to 1 jar with a capacity of 1 L.
Make the brine. In an enamel bowl spread sugar, salt. Pour boiling water from the kettle 0.5 liters, stir, put on fire, pour sunflower oil and vinegar. Bring to a boil and pour the cabbage. The cabbage is compacted and water is easier to pour into it, using a spoon with a long handle or a fork. Gradually pour water and spoon to pierce the layer of cabbage to the bottom. Will take all the pint of brine, well, if a little left. I have the photo shows, there are a couple of tablespoons of brine. Close the plastic lid and put on a plate to cool. I make such cabbage in the evening, in the morning it is ready for use.
Cabbage is ready. You can eat it.
Perfect with cabbage and potatoes. Today I will bake potatoes in cream with fragrant herbs and Cayenne pepper.