Pickled cabbage with beets and carrots in large pieces in jars for the winter
0
338
Kitchen
World
Calorie content
103.2 kcal
Portions
4 l.
Cooking time
3 days
Proteins *
1.2 gr.
Fats *
0.1 g
Carbohydrates*
24.4 g
Chopped cabbage is mixed with beetroot carrots and garlic. Then everything is poured with warm brine from water, salt, sugar, bay leaf and vinegar. Everything is laid out in banks and sent to storage in the refrigerator. It turns out a very tasty and aromatic snack.
Ingredients
Cooking process
Now we are preparing the marinade. To do this, pour drinking water into a separate saucepan, put it on fire and bring to a boil. Add salt, granulated sugar, bay leaf and black peppercorns there. We boil everything for about 5 minutes, then turn off the burner and add vinegar to the brine. Let it cool a little and fill it with cabbage with other vegetables.
We cover everything with a plate and let stand. At this time, we thoroughly wash the jars under hot water with soda, after which we sterilize them in any convenient way. We dry them and lay cabbage with beets on them. We also boil the lids and tightly close the jars with them. We let the appetizer marinate at room temperature for 2-3 days, and then put it in a refrigerator or cellar for storage.
