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Hot pickled cabbage with vinegar and instant oil

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Kitchen World
Calorie content 137.2 kcal
Portions 4 l.
Cooking time 13 h.
Proteins * 1.3 gr.
Fats * 6.7 g
Carbohydrates* 36.7 g
* per 100 gr. product
Hot pickled cabbage with vinegar and instant oil
Content

There is a little secret of a quick snack: you need to fill it with hot, not cold marinade. As a result, the vegetables will not boil over, but will remain juicy and crispy and acquire a sweet and sour taste.

Ingredients

Cooking process

step 1 out of 5
First, chop the cabbage. We rid it of the upper leaves and stumps. Shred as small as possible. Remove the top layer of carrots with thin shavings, and then thoroughly rinse the dirt off the vegetable with running water. Rub on a coarse grater.
step 2 out of 5
We spread the chopped carrots and cabbage in a wide container to make it easier to mix them. We do not squeeze the vegetables so that they remain dense.
step 3 out of 5
Let's prepare a 3-liter jar for preparation. We clean it with soda powder and a sponge, then rinse and sterilize. When the container is cleaned, put a mixture of cabbage and carrots into it. We compact the mass well.
step 4 out of 5
It remains to prepare the marinade with which we will pour the mass. Pour purified water into a saucepan. Add the rest of the brine ingredients - sugar, vinegar, oil and salt. Mix them with water and bring to a boil.
step 5 out of 5
When the salt and sugar dissolve, pour the cabbage and carrots in a jar with hot marinade. We cover the neck of the container with a nylon cap and close it tightly. After 12 hours, when the mass is infused at room temperature, we transfer the jar to storage in the refrigerator.
Bon Appetit!

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