Kitchen appliances and utensils
- knife;
- grater;
- hob;
- cutting board;
- a large bowl;
- banks;
- silicone caps;
- pan;
- spoon.
Ingredients
- Cabbage - 1 kg
- Carrots - 1 pc.
- Bell pepper - 1 pc.
- Salt - 15 g
- Vinegar 9% - 90 g
- Water - 500 g
- Sugar - 105 g
- Vegetable oil - 80 g
Step cooking
- Pour 500 grams of water into the pot, put on the stove. Add to water 15 grams of salt, 105 grams of granulated sugar, 80 grams of vegetable oil, mix and bring to a boil.
- When the marinade has begun to boil, remove the pan from the heat and add 90 grams of vinegar 9%.
- We peel, wash and rub 1 large carrot on a coarse grater.
- We wash 1 Bulgarian pepper, remove the core and seeds, and cut into small strips.
- Shred 1 kilogram of cabbage with a small straw.
- In a large bowl, mix the carrots, bell peppers and cabbage.
- We put vegetables tightly in clean jars and pour the marinade.
- We cover the jars with lids, put in the refrigerator and leave to marinate for 12-16 hours.
Decoration methods and serving options
- Such a cabbage can be served as a salad, side dish for meat or fish, or as an appetizer.
- Store pickled cabbage in a refrigerator for no more than one month. But be sure that so much time it will not stand idle with you.
- The dish has the best taste immediately after cooking. Then the cabbage was already marinated, but still crispy. If the cabbage has stood for a week, the crunch disappears, but the taste is still beautiful.
- You can also add onions, fresh herbs, and more bell peppers to cabbage. Then these vegetables will give their aromas and tastes, and the salad will turn out even more interesting.
- You can also add tomatoes to the dish. But in this case, you should choose the fruits of hard and not very juicy varieties. Also take small tomatoes - they have less juice, and they will not break up when pickling.
Video recipe
This video is very useful to you if you want to understand the recipe in more detail and see the visual preparation of this dish. Such pickled cabbage can be served in various ways, and for various reasons.
This cabbage with pepper is very crispy, fragrant and incredibly tasty. And most importantly, you can eat it only a few hours after pickling. Therefore, such a salad can be cooked at least every day. How do you make pickled cabbage? What vegetables are you adding to it? Share your recipes, experiences and experiences in the comments!
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