At the end of spring, vegetables of the new harvest begin to appear on the shelves. It's time to cook an early cabbage salad for the winter. To taste, you can add cumin, dill seeds and other spices to the marinade. It is recommended to store the workpiece in a dark, cool place.
Ingredients
- Cabbage (early) – 1 kg
- Carrots - 200 g
- Apple cider vinegar - 60 ml
- Sugar - 60 g
- Salt - 40 g
- Water (cleaned) – 1 l
Step-by-step cooking recipe
Chop the cabbage, grate the carrots.
Place the vegetables in a wide bowl, mix and mash lightly with your hands.
Fold the salad into sterilized jars.
Pour boiling water to the top, cover with lids and leave to warm up for 20 minutes.
Drain the water into a saucepan, add sugar, salt and bring to a boil again.
Turn off the heat, add vinegar and pour into jars.
Roll up, turn upside down and wrap up with a thick towel.
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