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Pickled cabbage with carrots, vinegar and instant oil

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688
Kitchen World
Calorie content 136.9 kcal
Portions 1 l.
Cooking time 20 minutes.
Proteins * 1.3 gr.
Fats * 6.7 g
Carbohydrates* 36.7 g
* per 100 gr. product
Pickled cabbage with carrots, vinegar and instant oil
Content

Sliced ​​cabbage with carrots is mixed, laid out in jars and poured with marinade from water, sugar, vegetable oil, salt and vinegar. It turns out to be a very tasty, healthy and crunchy snack.

Ingredients

Cooking process

step 1 out of 7
We start by making the marinade. Pour warm water into a saucepan or saucepan. Add granulated sugar, salt and vegetable oil to it. Mix everything well with a spoon.
step 2 out of 7
We send the container with the ingredients to the fire and bring the liquid to a boil under the lid. Then remove from the burner and let stand until the marinade is warm.
step 3 out of 7
We thoroughly wash the cabbage under running water and remove the top leaves from it. Cut out the stump and rough parts of the head. We chop it finely and send it to an enamel container.
step 4 out of 7
We wash small jars under hot water with soda, then pour boiling water over from the inside and put them upside down on a towel. We leave them until they dry.
step 5 out of 7
We clean the carrots and cut into small strips or rub on a coarse grater. We send it to the cabbage, mix well and put the vegetables in jars.
step 6 out of 7
Add vinegar to the already cooled marinade and mix. Fill the cabbage with carrots so that the vegetables are completely covered with liquid.
step 7 out of 7
We close the jars with lids and send them for storage in the refrigerator. Let it stand for at least 5-6 hours until fully cooked. Serve to the table as an appetizer or as a side dish for the main course. Bon Appetit!

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