Pickled cabbage with carrots and instant onions
0
627
Kitchen
World
Calorie content
93 kcal
Portions
6 l.
Cooking time
255 minutes
Proteins *
1.1 gr.
Fats *
6.7 g
Carbohydrates*
22.5 g
Delicious pickled cabbage can be tasted 3 hours after cooking. An appetizer is best prepared in the morning to be served with the main course for lunch.
Ingredients
Cooking process
To prepare the dish, we first need to prepare and chop all the vegetables. Thinly chop the cabbage with a sharp long knife. Then we clean the carrots from the top layer. We wash it with running water and rub it on a coarse grater. Remove the husks from the onion heads. We cut them into half rings. Peel and cut the garlic into small pieces with a knife.
Let's start preparing the brine. Pour purified water into a saucepan. Pour salt and sugar, mix them with water. We spread the required amount of honey and mix again. Pour vegetable oil into the mixture. After thorough mixing, put the saucepan with the brine on the stove and bring it to a boil. Boil for half a minute, turn off the stove.
Towards the end of salting, you should prepare jars for storing snacks. First, we clean them with soda, and then rinse them thoroughly. We send for sterilization. We remove the load and the plate from the vegetables. We put them in jars, which we cover with clean nylon lids. We put in the refrigerator and store for no more than two months.
Bon Appetit!