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Hot pickled cabbage with instant carrots

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Kitchen World
Calorie content 118.5 kcal
Portions 3 l.
Cooking time 8 h.
Proteins * 1.1 gr.
Fats * 0.1 g
Carbohydrates* 28.3 g
* per 100 gr. product
Hot pickled cabbage with instant carrots
Content

Crispy sweet and sour cabbage is an ideal snack to any table, and also a great addition to such side dishes as potatoes (cooked by any means) and buckwheat. Pickled preparations are made at least 2-4 days, and pickled ones - in a matter of hours.

Ingredients

Cooking process

step 1 out of 6
Rinse the white cabbage thoroughly and dry thoroughly. Shred very thinly (a large sharp knife or a stationary food processor does an excellent job with this task).
step 2 out of 6
Peel the carrots and cut or rub into thin strips.
step 3 out of 6
Combine the chopped ingredients in a bowl of a suitable size and mix gently, but do not knead with your hands.
step 4 out of 6
Boil water in a saucepan and add all the necessary spices, namely salt, sugar, pepper, cloves and bay leaves. Cook for about 5 minutes after boiling so that the seasonings have time to give their pleasant spicy aroma.
step 5 out of 6
Add 100 milliliters of vinegar and garlic to the hot brine (you can cut it into small slices, or you can pass it through a crusher). Fill the vegetables and put them in a clean three-liter jar, send them to the refrigerator for 8-12 hours for impregnation.
step 6 out of 6
Before serving, season with aromatic vegetable oil and decorate with herbs. Bon Appetit!

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