Details on how to pickle cabbage quickly and delicious at home
The question of how to pickle cabbage quickly andtasty, interesting only when you want to enjoy a juicy and healthy vegetable in a few hours. After all, most recipes use a long process of souring (2-3 days), which is not entirely suitable for our case. So, let's consider in detail how to make a delicious piece of white cabbage and other vegetables in the shortest possible time.
How to pickle cabbage quickly and deliciously: step by step recipe
Components for billet (for 1 kg of vegetables):
- white cabbage - from 1 kg (depending on the desired number of snacks);
- sunflower oil - 110 ml;
- carrots of large size - 3 pcs .;
- sand sugar - half cup;
- fresh garlic - 3 teeth;
- common salt - 1 large spoon;
- 9% vinegar dining room - 10 large spoons;
- water is usual - 500 ml.
Preparation of vegetables
Before pickling cabbage quickly and deliciously,Every well-developed ingredient should be well treated. To do this, take fresh carrots, peel it and grate it on a large grater. Next, you need to release a small head of cabbage from the surface leaves and chop it into a thin long straw. You should also rub garlic or crush it with a kitchen appliance.
Preparation of marinade
Preparation of harvesting and pickling
The answer to the question of how to pickle cabbagefast and delicious, you will find it in this section. Thus, it is necessary to take enamel or glassware, put carrots, garlic and cabbage, mix them well and pour hot marinade. In order for the fragrant liquid to completely absorb all the ingredients, it is recommended to press them with oppression. In this situation, the vegetables should be at room temperature for 6-9 hours. After a short time, the cabbage will be completely ready. It is desirable to transfer it to jars and store the leftovers in the refrigerating chamber.
If you want to know how to tasty saltycabbage slices, then you should follow the same recipe. However, in this case, the main white-vegetable vegetable is required to be chopped not into a thin and long straw, but into several large parts. For this, it is necessary to remove putrefied leaves from the product, remove the fennel and all the hard stems. Also in this stock, you can additionally add fresh grated beets, laurel leaves and black pepper in the form of peas. These elements will give the snack a special flavor, taste and a beautiful reddish hue.
If after a meal you still have salted cabbage left in pieces, it is recommended that it be stored in a refrigerator in closed containers for 1-3 weeks.
