Crispy, fresh, fragrant cabbage, pickled with apples, will be a great addition to any table. This is an appetizer for meat, a salad for vegetable dishes, and just a delicious summer dish.
It is necessary
- - 1 fork of fresh cabbage;
- - 2-3 apples;
- - 1 carrot;
- - 1.5 liters of water;
- - 4 tablespoons salt;
- - 9 tbsp. Sahara;
- - 1 tbsp. sunflower oil;
- - 1 tablespoon vinegar;
- - peppercorns, bay leaves.
Instructions
Step 1
Thoroughly peel the cabbage from the top and damaged leaves. Rinse under running water, dry lightly with a towel. Use a sharp knife to chop the forks into thin strips. You can resort to using a special tool for shredding cabbage. If desired, the cabbage can be cut into large pieces, dividing the forks into several parts. However, this will slightly increase the salting time of the snack. Place the prepared kale in a large bowl.
Step 2
Wash the carrots thoroughly, peel and grate on a coarse grater or cut into thin circles. Peel the apples and cut them into thin slices.
Step 3
Prepare the fill. Boil water in a large saucepan and add a few lavrushka leaves and 15-20 black peppercorns to it. Then add salt, sugar, oil and vinegar to the broth. It is important that the vinegar is nine percent. Try the pickle to taste. You may need to add some spices or, conversely, dilute it with water.
Step 4
Combine cabbage with carrots and apples. Divide prepared vegetables into jars or other containers with lids. Pour hot brine over the cabbage and leave in the room for a few hours until the filling has cooled.
Step 5
Place the lids on the salted cabbage dishes and refrigerate. After 2-3 days, try the resulting snack. Properly pickled cabbage should crunch deliciously on your teeth and fill the room with a delicious aroma.
