Pickled Early Cabbage for Winter
Description
Homemade preserves keep for a long time. This simple recipe for marinated early cabbage for winter will take you at most half an hour, but you end up with a decent-sized jar (mine came out to 700 grams). I usually add the cabbage to salads, cabbage soup, and other dishes, so two or three jars like this are quite enough for me for the winter. And if you like to eat cabbage on its own, simply increase the amount of ingredients and make a large winter stock. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Finely shred the cabbage and grate the carrot.
- 2
Step 2
2. Mix, lightly pressing the cabbage with your hands, and pack firmly into the prepared sterile jar. Pour boiling water over it, leave for 15 minutes, then drain the water into a saucepan, bring to a boil, and pour over the cabbage again.
- 3
Step 3
3. After another 15 minutes, drain the water back into the pot again and bring to a boil again. This time, however, add salt, sugar, vinegar, and spices. Bring to a boil, then seal with sterile lids for winter storage.
- 4
Step 4
4. Done! Keep this cabbage upside down until fully cooled, wrapped in a blanket. When it has cooled, move the jar to the cellar or pantry until winter. Done!