Crispy daily cabbage with carrots and garlic

25.02.2019 Country kitchen

It takes 4-5 days to cook traditional sauerkraut. But sometimes a pickle is needed right here tomorrow. Daily cabbage with carrots and garlic, which is cooked right in the jar, will delight you with an excellent taste. The pickling process takes place without the usual fermentation, and the appetizer is very tasty.

To prepare snacks according to this step-by-step recipe with a photo, you will need tight forks of fresh winter cabbage. It is better to take heads of small size, as larger specimens have thick veins that are more difficult to chop with a knife. For slicing, it is more convenient to use a shredder or special tools. The chips come out smooth, slightly moist and pleasant to the touch. Juicy carrots will enrich the pickles with vitamins, give a light sweetness.

Of the spices, it is preferable to add pepper peas, at your discretion, you can take additional juniper, cloves or barberry. Prepare the brine in advance so that it can cool. Put spices in mixed vegetables, but if you want to give the appetizer a more pronounced, rich aroma, add spices to the hot brine.

Wash and dry jars thoroughly.

Ingredients:

white cabbage - 500-600 grams;
table salt - 1 tablespoon;
carrots - 1 piece;
table vinegar 9% - 4 tablespoons;
bay leaf - 1-2 pieces;
granulated sugar - ½ tablespoon;
allspice - 3 peas;
garlic - 1 clove;
filtered water - 500 milliliters.

How to cook daily cabbage

Remove the top leaves from the head, if necessary, remove minor damage and dirt. Chop into thin strips.

Peel the carrots, try to peel a thin layer. Rub on medium or coarse grater.

Combine carrots with chopped cabbage, add pepper, bay leaf, chopped garlic, mix the ingredients. If you want an appetizer with a spicy flavor, put pepper, dill seeds directly in the pickle fill.

Put the mixed vegetables in the prepared container, seal with a mortar or pestle to grind the dry ingredients.

For marinade, pour water into the bucket and boil. Add sugar and salt, optionally selected spicy spices. Make a minimum heat and cook for 5 minutes. Then pour the vinegar and remove the fill from the stove. Leave for brewing and cooling.

With cooled brine, fill the contents of the cans to the very neck.

Close with a tight lid and put in a refrigerator or basement for a day.

Under the influence of vinegar, the appetizer quickly pickles and acquires a pleasant taste, while maintaining crisp properties. When serving, gently squeeze the brine or discard the cabbage in a colander for several minutes. A side dish of potatoes, baked meat, pilaf - everything will be in place.