Pickled Cabbage Quick Recipe
I am sharing with you a recipe for quick pickled cabbage that I received from my friend's mom 40 years ago. The recipe is relevant for apartments where there is nowhere to store cans with preservation. You just need to prepare a liter jar of such cabbage, eat it and repeat when you want. The only thing I change in the recipe is the amount of vinegar and its concentration over the years, because I can hardly eat spicy now, then I use grape vinegar in cabbage, and before that I pour the essence with vinegar. This is a very tasty cabbage, sweet, from which it is simply impossible to tear yourself away! The perfect match for it will be fragrant potatoes baked in cream.
Servings 6
Cook Time 720 minutes
Instructions
- Chop the cabbage arbitrarily, as you like. Grate the carrots on a coarse grater, cut the onion into half rings, a clove of garlic into slices.
- Put the vegetables in a deep bowl and mix. Transfer to a clean jar with a volume of 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 liter.
- Prepare the brine. Pour sugar and salt into an enameled bowl. Pour 0.5 liters of boiling water from a kettle, mix, put on fire, pour in sunflower oil and vinegar. Bring to a boil and pour over the cabbage. Cabbage is compacted, and it is easier to pour water into it using a long-handled spoon or fork. Gradually pour in the water and use a spoon to pierce the cabbage layer to the very bottom. It will take the whole pint of brine, well, if a little remains. My photo shows that there are a couple of tablespoons of brine. Cover with a plastic lid and transfer to a plate to cool. I cook such cabbage in the evening, in the morning it is ready for use.
- The cabbage is ready. You can eat it.
- It goes perfectly with cabbage and potatoes. Today I will bake potatoes in cream with aromatic herbs and cayenne pepper.
- Set the table and serve to the table.
- Eat up! It's amazing!