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.
Cook Time | 720 minutes |
Servings |
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Instructions
- 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.
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