If you like pickled cabbage, I recommend cooking it with bell pepper. It turns out crispy, tasty and slightly sweet. Add a little onion, fragrant herbs, oil and you will get a stunningly delicious salad!
Ingredients
Vegetables:
- Cabbage (white) – 3 kg
- Bell pepper - 500 g
- Carrots - 500 g
For Marinade:
- Sugar - 80 g
- Salt - 80 g
- Water - 1,5 l
Step-by-step cooking recipe
Chop the cabbage into thin strips and put it in a wide basin.
Grate the carrots on a coarse grater.
Prepare the bell pepper, peel from the seeds and finely chop.
Mash the cabbage thoroughly with your hands.
Add carrots, bell pepper and mix.
Boil water, add sugar, salt and boil for 1 minute.
Arrange the chopped vegetables in jars, tamping tightly.
Pour the cooled marinade and leave for 3 days in a warm place.
Close the jars with nylon lids and transfer to a dark, cool place for 3 weeks.
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