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Pickled cabbage with carrots, bell peppers and instant butter

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Kitchen World
Calorie content 114.9 kcal
Portions 2 p.
Cooking time 13 h.
Proteins * 1.3 gr.
Fats * 5.1 gr.
Carbohydrates* 28.9 gr.
* per 100 gr. product
Pickled cabbage with carrots, bell peppers and instant butter
Content

Marinating vegetables allows you not only to prepare them for the winter, but also to quickly prepare a delicious snack for any table. This cooking method is based on the use of a hot marinade. The taste of pickled cabbage is perfectly complemented by carrots, garlic and bell peppers.

Ingredients

Cooking process

step 1 out of 5
First, all vegetables are prepared for pickling. Peel the cabbage from the outer leaves and chop it with a sharp knife into thin strips. Seeds and internal partitions are removed from the washed bell pepper and cut into thin cubes. The peeled carrots are chopped to your liking. The chopped vegetables are transferred to a deep bowl so that it is convenient to mix them after pouring the marinade.
step 2 out of 5
The amount of pure water specified in the recipe is poured into a separate saucepan, sugar and salt are poured and 80 ml of vegetable oil is poured. When the marinade boils, add 6 tablespoons of vinegar, stir and turn off the heat.
step 3 out of 5
Mix the vegetable mix by hand and grind a little.
step 4 out of 5
Then the vegetables are compactly placed in a clean jar and poured with the prepared marinade. The jar is closed with a plastic lid and, after cooling, is placed in the refrigerator for at least 12 hours.
step 5 out of 5
After this time, cabbage with vegetables will marinate well and can be put on a plate and served.
Bon Appetit!

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