Quick crispy pickled cabbage in a jar

Cooking method

1. Step 1:

   

   How do you make quick crispy pickled cabbage in a jar? Gather all the ingredients for this fast pickled cabbage. Use white cabbage and medium-sized carrots. I'm using frozen prepped carrot. Coarse or medium salt is best — it makes the cabbage tastier and keeps longer.

2. Step 2:

   

   First, prep the vegetables. Strip off the cabbage's wilted leaves, rinse it well, and dry it on cotton or paper towels. Shred it finely with a knife or food processor, discarding the core and tough leaf ribs. Cut this way, the cabbage looks appetizing and pickles faster. Transfer it to a deep bowl so it's easy to toss with the carrot.

3. Step 3:

   

   Peel and rinse the carrot. Grate it on the coarse side of a grater. Grated like this, it pickles faster and lends the cabbage a sweet note.

4. Step 4:

   

   Add the grated carrot to the cabbage and toss well to combine. Transfer the vegetables to a clean 3-quart (3-liter) glass jar. You can use another container of at least 3 liters for pickling — just make sure it's a non-reactive material; enameled, ceramic, or glass containers are ideal. If you plan to store the cabbage for a long time, sterilize the jar.

5. Step 5:

   

   Make the marinade. In a pot of at least 1 liter, bring the water to a boil over high heat. Once it boils, reduce to medium heat, add the salt, sugar, vinegar, and oil, and stir well until the salt and sugar fully dissolve. Bring it back to a boil and take it off the heat.

6. Step 6:

   

   Pour the hot marinade over the vegetables. Press them down so they're completely submerged, or they'll pickle unevenly. Cover with a lid and refrigerate for 12 hours.