The best pickled cabbage recipe in jars
Summer salads are already behind, which means it's time to think about stocks for the winter. We offer you the best recipe for soft, crispy pickled cabbage, which is cooked right in the jars.
For cooking, both ordinary white cabbage and red cabbage are suitable, both will be soft and crispy due to the marinade.
For the sample, you can make a small portion, and if you like, then cook in large quantities this delicious snack.
Ingredients:
- cabbage - 1 kg.,
- carrot (medium size) - 1 pc.,
- salt - 1 tbsp. l.,
- sugar - 2-3 tbsp. l.,
- cloves - 1-2 pcs.,
- allspice - 2 pcs.,
- vinegar - 1 tbsp. l.,
- water - 700 ml.
How to cook pickled cabbage
My, dry the head of cabbage. If there are flaws and defects on the top sheets, remove them.
With a sharp knife, carefully chop the cabbage (you can cut the head into several parts for convenience) and send it into a deep bowl.
Add salt to the shredded cabbage.
Hands rub the cabbage with salt to stand out cabbage juice.
We clean and three carrots on a coarse grater.
Send it to the cabbage, mix.
We spread the cabbage in jars.
We pass to the marinade. Add sugar, allspice, cloves to the water. We put on the fire, stirring, bring the marinade to the complete dissolution of sugar.
When the water boils, add vinegar, turn off the heat after a minute.
Let the marinade cool and pour into jars of cabbage.
Using a skewer, pierce the cabbage to distribute the marinade.
We close the lids and leave the jars in a warm place for 5-6 days (you can try it in a couple of days).
Every day you need to open the jars and pierce the cabbage with a wooden skewer.
You need to store the finished snack in the refrigerator or cellar.
Bon Appetit.
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Sergey
What is the point of not writing percent vinegar? So that people themselves guess what? Does someone check these recipes before putting them out or not? I see all this as ordinary disrespect to readers!