Pickled Cabbage with Bell Peppers for Winter
Description
A simple way to prepare ahead for storage. Let's make pickled cabbage with bell peppers for winter. I recommend using the full set of vegetables (listed in the ingredients), as they say—for the full flavor. Beets will color the cabbage, giving it a beautiful reddish tint. Pickled vegetables should be stored in a cool place in glass containers. Good luck. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Wash all vegetables thoroughly under cold water. Shred the cabbage thinly. Remove the seeds from the bell pepper and cut into strips. Peel the beet and carrot and grate on a medium grater.
- 2
Step 2
Mix all the vegetables.
- 3
Step 3
Boil water with sugar, spices, salt, and sunflower oil. Make sure the sugar dissolves completely.
- 4
Step 4
Immediately pour the marinade over the vegetables. Mix.
- 5
Step 5
Leave the preparation at room temperature for 3–4 hours.
- 6
Step 6
Pack the ready appetizer into clean glass jars, pour the marinade on top. Store in the refrigerator.