The best recipe for pickled cabbage in jars
Summer salads are behind us, which means it's time to think about winter stockpiles. We offer you the best recipe for soft, crispy pickled cabbage, made right in the jars.
You can use either regular white cabbage or red cabbage; both will be soft and crispy thanks to the marinade.
You can make a small portion to try, and if you like it, you can prepare this delicious snack in larger quantities.
The ingredients for the recipe are simple and accessible.
Ingredients:
- cabbage – 1 kg,
- carrot (medium size) – 1 pc.,
- salt – 1 tbsp.,
- sugar – 2-3 tbsp.,
- cloves – 1-2 pcs.,
- allspice peas – 2 pcs.,
- vinegar – 1 tbsp,
- water – 700 ml.
How to make pickled cabbage
Wash and dry the cabbage head. If there are any blemishes or defects on the outer leaves, remove them.
Using a sharp knife, carefully shred the cabbage (for convenience, you can cut the head of cabbage into several pieces) and place it in a deep bowl.
Add salt to the shredded cabbage.
Using your hands, rub the cabbage with salt to release the cabbage juice.
Peel and grate the carrots on a coarse grater.
We add it to the cabbage and mix.
We put the cabbage into jars.
Now let's make the marinade. Add sugar, allspice, and cloves to the water. Bring to a boil, stirring until the sugar is completely dissolved.
When the water boils, add vinegar and turn off the heat after a minute.
Let the marinade cool and pour it into jars with cabbage.
Using a skewer, pierce the cabbage to distribute the marinade.
Close the jars with lids and leave them in a warm place for 5-6 days (you can try them after a couple of days).
Every day you need to open the jars and pierce the cabbage with a wooden skewer.
The finished snack should be stored in the refrigerator or cellar.
Bon appetit.
Sergey
What's the point of not listing the percentage of vinegar? So people can figure it out for themselves? Does anyone actually test these recipes before posting them? It seems like sheer disrespect for her readers!