Cauliflower with ranetki - well, why not. The cabbage is lightly salted. With this canning recipe, useful trace elements and vitamins are preserved. Cabbage can be added to salads or simply stewed with meat.
It is necessary
- - 2 heads of cauliflower;
- - 1 kg of ranetki;
- - lemon acid;
- - sugar;
- - salt.
Instructions
Step 1
Disassemble the cauliflower into inflorescences. Rinse under running water. Throw in a colander, let the water drain.
Step 2
Sort the ranetki and rinse in warm water. Place on a waffle towel. Blot off excess liquid.
Step 3
Prepare cans with a capacity of two liters. Rinse and sterilize. Boil metal lids.
Step 4
Lay cabbage with ranetki in layers. At the bottom is a layer of cabbage, then ranetki and again cabbage.
Step 5
Pour boiling water over the filled cans and leave for 10 minutes. Then pour the water from the cans into the sink.
Step 6
Cooking the brine. One can with a volume of 2 liters will require one tablespoon of salt and one and a half tablespoons of sugar. Bring to a boil and simmer for 5 minutes. Add half a teaspoon of citric acid.
Step 7
Pour the boiling brine into the jars so that it overflows over the top. Roll up with metal lids. Turn upside down and put away under the "fur coat".
Step 8
After the cans have cooled completely, lower them into the basement. In winter, open a jar and prepare a delicious cabbage salad with a slight sweet and sour apple flavor.
