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
- 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.
- Set the table and serve.
- Eat! It's delicious!
