Pickled Cabbage (Quick)
Description
A canning recipe without unnecessary complications. I really like this quick pickled cabbage recipe. That's why I always use a small saucepan to make it — and eat it right away. But you can also prepare it for storage: put the vegetables in sterile jars, pour over the marinade, and then store in a dark cool place until winter. Good luck. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. Wash and chop all the vegetables. To make it look more interesting, I finely chop everything except the cabbage, which I leave in “slices”. Mix the chopped onion, carrot, celery, garlic, and pepper. Place half of this mixture in the pot.
- 2
Step 2
2. Next, add the cabbage.
- 3
Step 3
3. Then - the remaining vegetable mixture.
- 4
Step 4
4. On the stove, heat water (1 liter), dissolve the salt and sugar in it, and add pepper. Bring to a boil, add vinegar, stir, then remove from heat. Pour the marinade over the cabbage in the pot and place a weight on top.
- 5
Step 5
5. The recipe says the cabbage will be ready in three days. But I’ll tell you that it’s already tasty the next day — the flavor just gets richer over time.