Pickled Cabbage

Send

I inherited this recipe, however, in the original recipe the amount of ingredients is such that my not the smallest refrigerator would hardly contain all the pickled cabbage, so I proportionally reduced the recipe. Now, if you want to make a lot of pickled cabbage, then simply proportionally increase all the ingredients. The cabbage, taken as a basis, was medium in size and weighed about one and a half kilograms.

Probably, this pickled cabbage can be stored for a long time, but I have not tried it, because it, after appearing in the refrigerator, is eaten almost immediately, it’s good to let it stand for at least a day.

Similar cabbage is sold in the markets in the rows of pickles, but the grandmothers there do not inspire confidence in me, and besides, this recipe takes almost no time: you can cook cabbage very quickly.

Time for preparing: 30 minutes.

Ingredients for Pickled Cabbage

head of medium-sized cabbage;
one large carrot;
head of garlic;

For marinade:

500 ml of water;
100 g of granulated sugar;
100 g of 6% vinegar;
100 ml of vegetable oil;
20 g of salt;
black pepper, juniper berries, caraway seeds, cloves, bay leaf.

The method of cooking cabbage pickled instant

Cut the stalk from the cabbage, then cut the cabbage into large squares. In this recipe, the more sliced cabbage, the tastier.

Chop the carrot. If the carrot is large enough, then you can cut it into slices of medium thickness, and from them cut out any shapes with a cookie cutter. I have a set of molds for Valentine's Day, so the hearts came in handy. Add the chopped carrots to the cabbage.

We make the marinade. Pour 500 ml of hot water into a wide saucepan (the marinade boils faster in it), add vinegar, salt, sugar, stir until salt and sugar are completely dissolved, pour in vegetable oil. From the spices we put 6 peas of black pepper, two bay leaves, 5-6 juniper berries, a tablespoon of caraway seeds, several cloves. Put the marinade on the stove, bring to a boil, boil for 1-2 minutes.

We clean the head of garlic, cut each slice into about three parts, add them to cabbage and carrots. Pour the vegetables with hot marinade.

When the marinade cools down a little, mix all the ingredients thoroughly, and since this cabbage is not intended for long-term storage, and you don’t have to worry about sterility, you can mix the ingredients with clean hands, at the same time sorting the pieces of cabbage into small parts.

When the marinade has completely cooled down, put a plate with a load on the cabbage so that the vegetables do not peek out of the marinade. We remove the dishes with pickled cabbage on the lower shelf of the refrigerator, and try to forget about it for a while. This is difficult, as the smell spreads very appetizing.

In principle, after 24 hours you can eat pickled cabbage, but if you keep it in the refrigerator for three days, the fermentation process will do its job, and pickled cabbage will become so tasty that you can eat it all at once. But it is better to put it in banks, eat it gradually, and store in the refrigerator for no more than a week.