Pickled cabbage in 24 hours
This method yields crisp, tangy cabbage without sterilization, suitable for everyday meals and holidays.
Pickled cabbage — a simple-to-make, all-purpose appetizer suitable for any table. In this recipe it is prepared quickly without sterilization, and after just a day it develops the right tang and crunch. Especially for 51.RU readers, a reporter for the outlet shared her signature recipe.
Ingredients:
White cabbage — 1 head (about 1.5–2 kg)
Carrots — 1–2
Garlic — 3–4 cloves (optional)
For the marinade:
Water — 1 liter
Sugar — 4 tbsp
Salt — 2 tbsp (level)
9% vinegar — 100 ml
Vegetable oil — 100 ml
Bay leaf — 2–3
Black peppercorns — 5–6
The marinade combines vinegar, oil, sugar, salt, bay leaf, and black peppercorns.
How to make the marinade and pour over the cabbage:
In a saucepan, combine the water, sugar, salt, bay leaf, and peppercorns.
Bring to a boil, stirring until the sugar and salt fully dissolve.
Add the vinegar and vegetable oil; simmer for another 1–2 minutes.
Immediately, while the marinade is hot, pour it over the prepared cabbage cut into small cubes.
Add the grated carrots and sliced garlic (if using), and mix everything well in a deep bowl or pot.
Press the cabbage down with a weight or cover with a plate so it is completely submerged in the marinade.
The cabbage becomes ready at room temperature, then transferred to jars and refrigerated.
The cabbage will be ready after 24 hours at room temperature. Then transfer it to clean jars and refrigerate. This cabbage keeps for 7–10 days.
Read how to bake a simple and delicious sharlotka (apple sponge cake).
Earlier we shared a simple way to salt mushrooms and a recipe for mushroom caviar. We also explained how to make a bilberry pie, vitamin-rich mors (berry drink) for immunity and five seasonal soups.
We also covered what to do with northern berries and how to properly salt-cure trout.
