Pickled cabbage in a jar

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make pickled cabbage in a jar? Prepare the ingredients for the preparation. It is not necessary to pickle cabbage during the harvest season, when it has released lactic acid. This snack can be made throughout the year, both for future use and for lunch or dinner. The main thing is that the cabbage should be juicy.

2. STEP 2

   

   Remove the top leaves of the head of cabbage, cut out the stalk, and cut the cabbage into small pieces. If you plan to make the workpiece for the winter, you can chop it in a food processor or other chopper, it will be faster and easier.

3. STEP 3

   

   Wash the carrots, peel and cut into slices. If you chopped the white cabbage into strips in a food processor, then it is better to grate the carrots on a Korean carrot grater so that the vegetables are chopped approximately equally, the result will be not only tasty, but also beautiful.

4. STEP 4

   

   Jars for harvesting, even if it is not prepared for the future for the winter, must be sterilized using one of the convenient methods. Wash the lids and boil.

5. STEP 5

   

   Pack the cabbage and carrots tightly into the jars; you can make several punctures with a fork so that the cabbage fits more tightly. Add sugar and salt, pour in vinegar. Separately, bring water to a boil and immediately pour it into the jar so that it completely covers the contents of the jars, but only reaches their hangers.

6. STEP 6

   

   Immediately roll up the jars with lids, if the preparation is made for the winter, and turn them upside down, let them cool completely under a warm blanket. If the workpiece is eaten immediately, then close the jars with thick nylon lids. Leave the workpiece for 2-3 days at room temperature. Then store the jars of cabbage in the refrigerator. If the cabbage is pickled for daily use, let it cool in the refrigerator and serve.

7. STEP 7

   

   Bon appetit!

Comments on the recipe

Natalia M

04.12.2023

4.6

Why I love this cabbage is that it doesn’t need to be finely chopped and it cooks instantly. You can cut a forkful of cabbage into cubes in just a couple of minutes, and you don’t need to fuss with carrots either) I chopped the vegetables, put them in a container in layers and poured boiling water over them, after sprinkling the cabbage with salt and sugar. I poured in the vinegar after boiling water. For variety and beauty, I added a teaspoon of turmeric per liter of water. In general, I needed two liters of water for this amount of vegetables. The cabbage stood under pressure at room temperature for two days, then put it in the refrigerator overnight. And the next day, delicious, crispy, bright cabbage was ready! I liked that the taste was dominated by sweetness. But at the same time, the spicy taste of turmeric is additionally felt. I didn't have enough garlic, next time I'll add a couple of cloves. There is little vinegar in the marinade, so it’s not at all scary to give some cabbage to your child. We liked the cabbage, it was very tasty.

Snezhana

04.12.2023

4.8

Look at my other recipe for preparing cabbage for the winter, I think you will like it too.