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Pickled Sweet Cabbage


Ingredients for Making Pickled Sweet Cabbage

  1. White cabbage 2.5 kilograms
  2. Carrot (sweet) 500 grams
  3. Onion 500 grams
  4. Sweet pepper 500 grams
  5. Sunflower oil 1 cup
  6. Sugar 0.75 cups
  7. Vinegar 9% tablespoons
  8. Salt 2 tablespoons
  • Main Ingredients: Cabbage, Onion, Carrot, Pepper

Inventory:

Kitchen knife, cutting board, glass jar with a lid, refrigerator, deep plate.

Cooking Pickled Sweet Cabbage:

Step 1: prepare the vegetables.


First cabbage. It needs to be cleaned of the upper leaves, remove the bitter stalk (if this is not done, then the whole salad will go bad). You need to cut the cabbage into thin strips. The quickest way is obtained with a special knife for chopping vegetables, but in an extreme case, the usual one will also work, it will just be a little longer.
For sweet pepper, remove the tails and cut the seeds from the core. Rinse the vegetables inside and out, dry and cut into thin strips. It will be great if you take sweet peppers of different colors.
Peel onions, rinse several times with cold running water. After peeling and washing, chop the vegetables with thin half rings or feathers.
Peel the carrots. After that, rinse the carrots, dry with towels and cut into thin strips or grate Korean style carrots. In extreme cases, you can grate carrots on a regular coarse grater.

Step 2: pickle sweet cabbage.


Put all the vegetables in a deep plate and mix them very well together. Add salt, granulated sugar and pour vinegar with vegetable oil. Mix the salad well again (you do not need to shake hands and press), and then leave it to infuse at room temperature for 30-40 minutes or until juice stands out.

Step 3: transfer pickled cabbage into jars.


Place the finished salad in sterilized and cooled jars. Close the lids tightly and put in the refrigerator for storage.
It will be possible to take the first test through 1 day.

Step 4: serve the sweet pickled cabbage.


Serving sweet pickled cabbage can be done in the same way as I like other pickled or sauerkraut, that is, as an appetizer, as part of a complex side dish, or just like a delicious and crispy salad.
Enjoy your meal!

Recipe Tips:

- The shelf life of such a salad is not long, therefore it is better not to harvest it for future use, and from time to time cook it in the winter and store in the refrigerator.

- The most delicious salad is obtained from vegetables grown in the garden. Purchased carrots and peppers are often not at all as sweet as necessary.