Pickled cabbage with vinegar without sterilization
You can cook delicious and juicy pickled cabbage with vegetables for the winter according to this recipe. The technology is simple, additional sterilization is not required, heat treatment is minimal, which means that vegetables will retain maximum useful properties and vitamins.
Ingredients
- Cabbage - 1,5 kg
- Onion - 400 g
- Carrots - 3 pcs.
- Bell pepper - 500 g
- Water - 2 l
- Vinegar (9%) – 80 ml
- Bay leaf - to taste
- Black Pepper (with peas) – to taste
- Sugar - 75 g
- Salt - 5 tsp.
Step-by-step cooking recipe
Chop cabbage, peel carrots and cut into thin strips or grate on a coarse grater.
Peel the bell pepper from the seeds and stalks, cut into strips. Peel the onion and cut it into half rings.
In a large bowl, mix the vegetables, lightly using your hands to form juice. Fill pre-sterilized jars with vegetable mixture.
Boil water and pour boiling water over cabbage and vegetables in jars, cover the jars with clean lids and let it brew for 10 minutes.
Drain the liquid from the jars into a saucepan, bring it to a boil again, add salt and sugar, add vinegar at the end and mix.
Put bay leaf and peppers in jars with cabbage, then pour the vegetables with boiling marinade to the top of the jars. Roll up the jars, turn them upside down, wrap them up and leave them to cool completely. Store the cooled pickled cabbage in a cool dark place.
