Categories
Blanks for the winter
  1. home
  2. ➠
  3. ➠
  4. ➠ Pickled cabbage with beets, carrots, oil and instant vinegar

Pickled cabbage with beets, carrots, oil and instant vinegar

0
655
Kitchen World
Calorie content 100.7 kcal
Portions 3 l.
Cooking time 20 minutes.
Proteins * 1.2 gr.
Fats * 5.1 gr.
Carbohydrates* 24.4 g
* per 100 gr. product
Pickled cabbage with beets, carrots, oil and instant vinegar
Content

An excellent option for a vegetable snack - it raises the appetite, goes well with most meat dishes. Such cabbage is pickled quite quickly - in a day the dish will be ready for serving. For cooking, rub the beets and carrots on a coarse grater, and cut the cabbage into thin squares. We recommend using apple cider vinegar.

Ingredients

Cooking process

step 1 out of 5
Remove the top leaves from the cabbage head. We wash and dry the cabbage. Cut the cabbage leaves into small thin squares.
step 2 out of 5
We clean the beets and carrots, wash, dry. Rub the peeled root vegetables on a coarse grater. Peel the garlic. Put half of the cabbage, carrots, garlic, beets in a three-liter jar and cover again with cabbage. We compact the vegetables with our hands.
step 3 out of 5
To prepare the marinade, add salt, sugar, vegetable oil, both types of pepper and bay leaves to the water. Bring the marinade to a boil, pour in the vinegar, stir and remove from the stove.
step 4 out of 5
Fill the vegetables in a jar with cooked hot marinade. Close with a lid and leave for ten to twelve hours at room temperature for pickling.
step 5 out of 5
After the specified time has elapsed, we cool the cabbage in the refrigerator and then it can already be served on the table. We store such cabbage in the refrigerator for no more than three days - as it is stored, it will become more piquant.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *