There are many recipes for making pickled flavored cabbage. When choosing options yourself, you need to pay attention to the ratio of the main seasonings and the presence of additional types of vegetables.
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In the classic recipe, only cabbage is used, which, thanks to the use of chilled brine, remains crispy as it cooks, acquiring a spicy sweet and sour taste. The pickled product retains freshness for a long time, does not over-acid. The popularity of this method is due to the simple and quick preparation.
Algorithm of actions
Cooked according to the given recipe, marinated cabbage can be served as a snack on the table after three to four days, or it can be rolled up with iron lids for the winter.
Ingredients:
- dense large cabbage head;
- filtered water - 1 l;
- table vinegar (9%) - 50 ml;
- medium grinding salt - 50 g;
- sugar - 50 g
Preparation:
- Pour water into an enameled stewpan.
- With vigorous stirring, add salt, sugar and vinegar.
- Place the container on the stove and bring the solution to a boil, making sure that all the sugar and salt grains melt.
- Then the stewpan is removed from the heat, leaving on the table until completely cooled.
- While the marinade is cooling, the cabbage head is washed and dried with a linen napkin. The upper coarse and darkened leaves are removed, the protruding white veins are cut off.
- Cut the forks in half. Cut the stump.
- A sharp knife with a long blade is used to chop the cabbage into thin strips.
- Prepared raw materials are placed in clean dry jars. Each layer is tamped, filling the vessel to the very top.
- Then pour in a cold marinade.
- Iron lids are placed on top of the cans. You do not need to tighten them yet.
- Place prepared jars of cabbage in a deep enamel pot. The container should be wide enough so that the juice released during marinating is collected in it.
- Keep the workpieces cool for three days.
For jars prepared for winter storage, wipe the outer sides of the flowing marinade with a napkin. Containers with a liter volume are pasteurized in boiling water for 15 minutes, and a three-liter container for half an hour.
After sterilization, they are immediately rolled up with iron lids. Set on a linen napkin upside down and cover with a warm blanket, leaving in this position until it cools completely. Workpieces are stored on a glazed balcony or in a cellar.
Several nuances
During the cooking process, you can mix cabbage with grated carrots. In such a situation, the finished product loses its snow-white shade, acquiring yellowness. To preserve the natural cabbage color, carrots can be laid out directly in a snack before serving.
It is allowed to marinate with the addition of bell pepper chopped into thin strips. Its distinctive aroma complements the overall flavor bouquet. It turns out a spicy salad.
After opening a jar of cabbage pickled according to the above recipe, not only a crispy tasty appetizer is obtained, but and a healthy product that preserves the diversity of the vegetable crops important for the body connections.
Do you pickle cabbage for the winter?
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