Pickled cabbage with bell pepper, oil and instant vinegar

622

Kitchen World

Calorie content 103.6 kcal

Portions 3 l.

Cooking time 25 h.

Proteins * 1.3 gr.

Fats * 5.1 gr.

Carbohydrates* 25.5 g

Content

Bell peppers, crispy cabbage and hot onions are ideal ingredients for a quick, savory snack. The dish comes out with a rich taste and spicy aroma.

We chop the washed and dried cabbage into small pieces; this task requires a large sharp knife.

Peel the onions and carrots and finely chop or rub on a medium grater.

We wash the Bulgarian pepper thoroughly, and, taking out all the seeds, cut it into thin cubes.

In a deep bowl, combine all the chopped ingredients, pour with oil and mix gently with your hands or with a wooden spatula.

Put vegetables tightly in clean and dry jars, leaving about 1 centimeter to the neck.

In a saucepan, mix water with salt, sugar, vinegar and pepper, and send to the stove until it boils.

Pour the jars with hot marinade up to the very neck and close with screw caps.

After cooling, we store it in the refrigerator, the cabbage will be marinated the next day. Bon Appetit!