Marinated Cabbage for Winter
Description
A simple way to stock up for later. In autumn, when the harvest is gathered and vegetable prices drop, homemakers start making winter preserves. Here is a recipe for pickled cabbage for winter storage. An excellent recipe, time-tested and approved by everyone at home. I have been using this recipe for a long time, and every year my children always ask for this cabbage. In winter, it makes a great addition to any dish, whether on an ordinary day or on a holiday table. This amount of ingredients yields 4 one-liter jars and 2 jars of 0.75 liters each. If you are not very fond of cloves, use less. A simple recipe for pickled winter cabbage is before you, so let’s get started on stocking up. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Remove the outer leaves from the cabbage heads and shred the cabbage. Place the shredded cabbage in a large bowl.
- 2
Step 2
Wash the carrots, peel them, and grate on a coarse grater.
- 3
Step 3
Add the carrot to the shredded cabbage, sprinkle with salt and dill seeds. Mix, pressing lightly so the cabbage releases its juice. Cover and let stand for 2–3 hours.
- 4
Step 4
Pour the juice that has formed in the container with the cabbage into a saucepan and proceed to prepare the marinade. You will need about 1.5 liters. If you have less cabbage juice, top up with water to the required volume. Add salt and sugar to the saucepan with the juice. When it comes to a boil, skim off the foam and add the vinegar essence.
- 5
Step 5
Wash the jars thoroughly, arrange the spices and cabbage in them, and pack down firmly. Pour in hot marinade and cover with lids. Sterilize: 20 minutes for 0.5 L jars, 30 minutes for 1 L jars.
- 6
Step 6
After sterilization, seal the jars, turn them upside down with the neck facing down, and wrap them up. They can be stored in a regular city pantry.