Pickled cabbage in jars for the winter without sterilization
If only salt is used for fermentation in the case of sauerkraut, pickled cabbage requires a full marinade - with vinegar and vegetable oil. I share a quick and proven recipe for pickled cabbage with carrots and bell peppers for the winter.
Ingredients
- Cabbage - 2 kg
- Carrots - 3 pcs.
- Bell pepper - 1 pcs.
- Bay leaf - 3 pcs.
- Allspice (polka dots) – 5 pcs.
- Black Pepper (with peas) – 5 pcs.
- Water - 1 l
- Vegetable oil - 50 ml
- Vinegar (9%) – 100 ml
- Sugar - 3 art.l.
- Salt - 3 art.l.
Step-by-step cooking recipe
Chop cabbage, grate carrots on a coarse grater, peel Bulgarian pepper from seeds and stalks, cut into strips.
Combine the prepared vegetables in a bowl, add bay leaf and pepper. Mix well.
Fill a sterile jar with vegetable mixture.
For the marinade, combine water, salt, sugar and vegetable oil in a saucepan. Stir, bring to a boil over medium heat and, stirring, boil for 1 minute after boiling. Then add the vinegar and remove the saucepan from the heat.
Pour the cabbage in a jar with hot marinade, cover with a lid and leave at room temperature for 2 days. After 2 days, pickled cabbage can already be served to the table. I recommend storing such cabbage in the refrigerator.
