Pickled cabbage in jars for the winter without sterilization
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If in the case of sauerkraut only salt is used for fermentation, pickled cabbage requires a full-fledged marinade – with vinegar and vegetable oil. I share a quick and proven recipe for pickled cabbage with carrots and bell peppers for the winter.
Step by step cooking recipe
Chop the cabbage, grate the carrots on a coarse grater, peel the bell pepper from seeds and stalks, cut into strips.
Combine prepared vegetables in a bowl, add bay leaf and peppercorns. Mix well.
Fill a sterile jar with vegetable mixture.
For marinade in a saucepan, combine water, salt, sugar and vegetable oil. Stir, bring to a boil over medium heat and, stirring, boil for 1 minute after boiling. Then add vinegar and remove the saucepan from the heat.
Pour the cabbage in a jar with hot marinade, cover with a lid and leave at room temperature for 2 days. After 2 days, pickled cabbage can already be served at the table. I recommend storing this cabbage in the refrigerator.
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