Pickled Cabbage with Beets and Carrots
Description
A simple canning recipe without unnecessary fuss. Cut the vegetables. Layer them in jars. Add spices and a bay leaf. Pour in boiling marinade and oil, then seal the jars. If you plan to eat the cabbage right away, cover the jars with plastic lids.
Instructions
- 1
Step 1
Let's prepare the ingredients and spices.
- 2
Step 2
Cut the carrots and beets into thin matchstick strips; you can use a coarse square grater. Cut the cabbage into squares.
- 3
Step 3
Take a sterile jar. Layer the vegetables in it, alternating in any order. Since there is more cabbage, start the layers with it.
- 4
Step 4
Prepare the marinade. To do this, bring water with salt and sugar to a boil. Turn off the heat. Add the vinegar. Pour the finished marinade into the jars with the vegetables. Add a couple of tablespoons of oil on top of each jar.
- 5
Step 5
Screw on sterile lids. Turn the jars upside down and wrap until completely cooled. After 5–7 days, the cabbage will be ready to eat. It can be stored all winter long.