Crispy, spicy pickled cabbage is a great appetizer that can be served with meat, as well as boiled or fried potatoes. It is prepared very quickly, but, unfortunately, it disappears from the table just as quickly!
It is necessary
- 150 ml of warm boiled water;
- 1 kg of cabbage (white cabbage);
- 1 Bulgarian pepper;
- 1 chilli pod
- 2 cloves of garlic;
- 1 carrot (optional)
- 2 tbsp table vinegar (6%);
- 70 ml of sunflower oil;
- 1 tbsp Sahara;
- 1 tsp salt.
Instructions
Step 1
Rinse and dry the cabbage, peppers and peeled carrots. It is not necessary to use carrots in this recipe, but pepper is an irreplaceable ingredient.
Step 2
Cut the cabbage and bell peppers into large pieces and put them in a large bowl.
Step 3
Chop the chili and garlic very finely and add to the cabbage and bell pepper.
Step 4
If you will be using carrots, cut them into strips and add to the rest of the vegetables.
Step 5
Add salt, sugar, sunflower oil. Mix well and crush the vegetables with your hands.
Step 6
Pour in vinegar and water. We mix everything and try. Perhaps you need to add sugar, salt or vinegar. You may think that there is too much vinegar, but keep in mind that the cabbage will absorb it, and the finished snack will have a less intense taste.
Step 7
Press the cabbage tightly with your hand and place a flat plate on it. Put a liter jar of water on a plate.
Put the cabbage in the refrigerator for at least 3 hours, or better for 6. The longer the snack is stored in the refrigerator, the tastier it is. It can be consumed immediately, because from 1 kilogram of cabbage, very little snacks will turn out. But if you take more ingredients, then the finished cabbage can be put in jars and stored in the refrigerator.
