Cabbage is a favorite vegetable of housewives for harvesting for the winter. How can it not be harvested! I want to share a quick recipe for pickled cabbage. Unlike sauerkraut, such cabbage is prepared many times faster and the next day it can be served to the table.
Ingredients
Step-by-step cooking recipe
Chop cabbage, peel carrots and grate on a coarse grater, chop garlic.
Place the prepared vegetables in a pickling container, mix.
Prepare the marinade. Pour water into a saucepan, add salt, sugar, vinegar and vegetable oil. Mix everything, bring to a boil, boil for no more than 1 minute and remove from heat.
Pour hot marinade over the cabbage, leave for 15 minutes to cool at room temperature, and then cover with a lid and send it to marinate in a cool place. In order for the cabbage to be properly marinated, 6-8 hours is enough. Then transfer the cabbage to clean jars and store in the refrigerator.
