Pickled cabbage keeps well in the refrigerator for several months. It can be used in hot dishes and put on the table as a snack, just taking it out of the jar and lightly seasoning with vegetable oil and fresh herbs. In our latitudes, cabbage and cauliflower are most often found. Try these recipes for a delicious crispy vegetable.
It is necessary
-
- Pickled cauliflower:
- cauliflower (1 kg);
- water (1 liter);
- salt (2 tablespoons);
- lemon juice (1 teaspoon);
- granulated sugar (5 tablespoons);
- bell pepper (1 piece);
- vinegar 9% (50 ml);
- black pepper (4 peas);
- allspice (4 peas);
- bay leaf (3 pieces).
- Pickled white cabbage:
- cabbage (1.5 kg);
- water (1 liter);
- salt (2 tablespoons);
- honey (2 tablespoons);
- wine or apple cider vinegar 5% (3 tablespoons);
- garlic (3 cloves).
Instructions
Step 1
Pickled cauliflower.
Remove the side green leaves from the cabbage. Divide the young, strong inflorescences into separate parts and immerse them in cold salted water. All the insects will float to the surface. Pour out the dirty water, and put the cabbage in a colander and rinse with running water.
Step 2
Boil fresh water in a saucepan. Salt it and add lemon juice. Thanks to the acid, the inflorescences will retain their bright whiteness. Dip the cabbage in boiling water and blanch for three minutes. Drain the water.
Step 3
Peel the bell peppers from the stalk and seeds, rinse and cut into narrow strips. Place on the bottom of the jar.
Step 4
Make a marinade. Boil water with sugar, salt, peppers and bay leaves. When the water boils, pour in the vinegar and keep it on the fire for another minute.
Step 5
Place the blanched cauliflower in a jar with the bell pepper. Pour hot marinade through a strainer. Let cool, cover and place in the cold. The cabbage will be ready the next day.
Step 6
Pickled white cabbage.
Remove the top leaves from the cabbage. Chop it into thin long strips. Transfer to a colander and scald with boiling water from the kettle.
Step 7
Place the cabbage in a glass jar. Do not tamp very tightly, otherwise it will become soft. Chop the garlic and sprinkle it with cabbage layers. If desired, you can add strips of red bell pepper or hot peppers to the jar.
Step 8
Prepare the marinade. Put salt, honey in boiling water and stir well. Pour in wine or apple cider vinegar. You can use the usual 9% table vinegar, only in a smaller amount. Boil.
Step 9
Pour the hot marinade into the jar of cabbage. Cool and refrigerate. After two days, the cabbage is ready.
