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Red cabbage pickling


Ingredients for Salting Red Cabbage

For the dish:

  1. Red cabbage 10 kilograms
  2. Salt 200 grams
  3. Black peppercorns 10-12 pieces
  4. Allspice 10-12 pieces
  5. Ground cinnamon to taste
  6. Dried cloves 10-12 buds
  7. Large bay leaf 10 pieces

For marinade:

  1. Salt 20 grams
  2. Sugar 40 grams
  3. Vinegar 80% 20-40 milliliters
  • Main Ingredients Cabbage
  • Serving15 servings
  • World Cuisine

Inventory:

Cutting board, kitchen knife, tub or a very large bowl, a liter glass jar - 10-12 pieces, twist metal lids, a middle bowl, a tablespoon, a stove, a large pan, a wire rack, a pan lid, a kitchen towel, a kitchen table, kitchen tongs, kitchen gloves, dishwashing detergent, kitchen sponge, deep serving bowl or salad bowl, fork

Preparation of salted red cabbage:

Step 1: sterilize the jars with lids.


So that the cabbage does not begin to wander and thereby does not deteriorate, it is necessary to sterilize the jars with lids. But before you do this, you need to clean them. To do this, using a kitchen sponge with a special dishwashing liquid, rinse the container under running warm water. We perform this procedure until the glass begins to creak, if you hold it with wet fingers. Next, we put the cans with the lids upside down on a cloth towel, which we cover in advance with the kitchen table.

Now put in a large pan a special lattice or stand for sterilizing containers and half fill with ordinary cold water. We put the container on maximum fire and close the lid (so the liquid boils faster). When the contents of the pan begin to simmer, tighten the burner to the maximum and begin to sterilize the jars with lids. Gently spread them in a pan and pinpoint 10 minutes. After the allotted time has passed, turn off the burner, and remove the container using kitchen tongs and potholders and put it back in the same position on the table.

Step 2: prepare red cabbage.


We clean the cabbage from the upper leaves and then rinse thoroughly under running warm water. Next, put the heads of cabbage on a cutting board and, using a knife, shred with a thin straw.

Pour the chopped vegetable into a very large bowl, and preferably a tub and sprinkle with salt. With clean hands, mix well the chopped cabbage and leave it for 2 hours aside. During this time, she will begin to interact with the salt and give a lot of juice. And this is what we need!

Step 3: prepare the marinade.


Pour vinegar into a medium bowl and pour salt and sugar. Using a tablespoon, mix everything thoroughly until the last two components dissolve. That's it, the marinade is ready!

Step 4: pickle red cabbage.


When the cabbage gives juice, with clean hands we lay it out on sterilized jars and immediately ram down. Attention: it should fill the tank almost to the rim. On top of each jar, spread black and allspice peas, a clove bud, bay leaf, and a pinch of ground cinnamon (optional). Next, fill each container with marinade and then tightly close with metal lids. Everything, red cabbage is almost ready! Now she only had to insist. We hide the jars in some cool place where there is no direct sunlight, and wait. It takes me about 2 weeks.

Step 5: serve the salted red cabbage.


When the red cabbage is infused, open one of the jars and get it out using a fork. We spread the appetizer in a deep bowl or a salad bowl and serve it to the dining table with various dishes. For example, it can be fried fish with mashed potatoes, baked chicken with rice and much more to your taste.
Good appetite!

Recipe Tips:

- you can store such cabbage all winter, the main thing is to keep it in a cool place, for example, a refrigerator, a pantry or a cellar;

- in addition to the marinade, you can also pour the cabbage juice remaining in the tub into the banks;

- Before you pickle a vegetable, be sure to check it. It should be beautiful, fresh from all sides, without dark spots and cracks. If you still notice damage on the surface of the cabbage, be sure to completely remove them with a knife;

- before serving, you can add chopped onions and vegetable oil, chopped in half rings.