White cabbage is a real storehouse of useful substances: it contains vitamins, minerals and acids. However, there are few who enjoy crunching raw cabbage with pleasure, especially when it comes to children. Pickled cabbage is another matter; it has many admirers.
Delicious and crispy pickled cabbage is a great appetizer for any table, besides, it can be prepared in advance, and it can be done as easy as shelling pears.
You will need:
- white cabbage - 1.5 kg;
- garlic - 3-4 cloves;
- carrots - 1 pc.;
- beets - 1 pc.;
- water - 1 l;
- salt - 2.5 tablespoons;
- sugar - 150 g;
- Bay leaf;
- black peppercorns
And first, we need to prepare all the necessary vegetables. Cut the cabbage into small pieces. Rub the carrots on a coarse grater. We cut the garlic, but not very finely. We also cut the beets into small pieces.
We take a 1.5-liter jar, rinse it well and dry it. We put vegetables in it in layers. Put cabbage on the bottom, carrots on top, then beets and garlic. Repeat all these layers until we fill the entire jar.
Now let's prepare the marinade. To do this, boil 1 liter of water in a saucepan and add 150 g of sugar, 2.5 tbsp. salt with a slide, 2 bay leaves and 8-10 black peppercorns. Mix everything well so that the sugar and salt are completely dissolved. Then pour 100 ml of 9% vinegar into a saucepan, mix again. Pour the cabbage with hot marinade.
Close the jar with the lid tightly and let it cool completely at room temperature. Put the cooled jar in the refrigerator for 3 days. You will get such a bright, very tasty and crispy cabbage. By the way, it is not at all necessary to do it in the bank. You can cook pickled cabbage in a saucepan, but then you will need to put a press on top.
And below you can watch a video on how to cook this quick and delicious pickled cabbage at home.