Content
Another recipe for pickled cabbage - you can eat it the next day
10.10.2024 11:16
Sauerkraut and pickled cabbage are considered traditional home-made preparations, as are pickled cucumbers.
If a whole series of conditions are put forward for fermenting cabbage, right down to choosing the right day of the week, then in the case of pickling everything is much simpler. Moreover, there are many known recipes for pickled cabbage.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-category baker told how to marinate cabbage for the winter with beets.
You will need:
- cabbage 1.5 kg;
- beetroot 1 pc;
- garlic 3-4 cloves;
- water 1 liter;
- salt and sugar 3 tbsp. l;
- vinegar (9%) ½ cup;
- peppercorns 8 pcs.
How to cook
1. Remove the stalk and cut the cabbage head. Peel the beetroot and chop it with a coarse grater.
2. Peel the garlic and cut into thin slices.
3. Mix the vegetables, put them into a sterilized jar and prepare the marinade.
4. Add salt, sugar and spices to the water and boil for 10 minutes. Then remove the peppercorns and pour in the vinegar.
5. Pour the hot marinade over the cabbage, and once it cools down, put it in the refrigerator.
The cabbage will be ready to eat the next day. Enjoy your meal!
