Pickled cabbage "Yummy"


Cabbage - 1 fork (small)

Carrots - 2 pcs.

Garlic - 3 cloves.

Hot pepper - 1 spice pod

Bay leaf - 5 pcs.

Cloves - 7 cloves.

Black pepper and allspice - 15 pcs.

Dill seeds - 1 tbsp.

For marinade:

Water - 1,5 l.

Vinegar - 6% - 1 cup

Vegetable oil - 1 cup

salt - 4-5 tbsp

sugar - 9 tbsp

How to prepare pickled cabbage:

Slice the cabbage randomly and not finely.

Peel and slice the carrots. Peel the garlic cloves and crush them with a knife. Cut the hot peppers into slices.

Add bay leaf, dill seeds, cloves and peppers. Stir

To prepare the brine, pour the oil and vinegar into the water, add salt and sugar. Bring to a boil.

Pour the cabbage. Cover and let stand for 3 days at room temperature. Then transfer to clean jars, fill with marinade, cover with any lids and store in the refrigerator.

Quick pickled cabbage is ready. Bon appetit!


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