Pickled cabbage in a jar

Incomparably delicious, healthy, fast, juicy, crispy! Pickled cabbage in a jar is prepared in 30 minutes maximum. You can chop it into cubes or straws, add not only carrots, but also beets, if desired. Let it stand for 2 days, and get a great snack on the festive table in any season!

Snezhana

The author of the recipe

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Composition / ingredients

servings:

White cabbage

1.5

Carrots

400

Sugar

Salt

1.5

Table vinegar (9%)

1.5

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 0 % 0 g

Carbohydrates 86 % 6 g

24 kcal

GI: 80 / 0 / 20

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make cabbage pickled in a jar? Prepare the ingredients for the preparation. Pickling cabbage is not necessary during the harvest season, when it has released lactic acid. Such a snack can be made throughout the year, both for the future, and for lunch or dinner. The main thing is that the cabbage should be juicy.
Step 2:
Remove the upper leaves from the cabbage head, cut out the stalk, cut the cabbage into small pieces. If you plan to make a blank for the future for the winter, you can chop it on a food processor or other chopper, it will turn out faster and easier.
Step 3:
Wash, peel and slice the carrots. If you chopped the white cabbage on a food processor with straws, then it is better to grate the carrots on a grater for Korean carrots so that the vegetables are crushed approximately the same, it will turn out not only delicious, but also beautiful.
Step 4:
Cans for harvesting, even if it is not prepared for the future for the winter, it is necessary to sterilize one of the convenient ways. Rinse the lids and boil them.
Step 5:
Tamp cabbage and carrots tightly into 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 the water to a boil and immediately pour it into the jar so that it completely covers the contents of the cans, but only reaches their shoulders.
Step 6:
Immediately roll up the jars with lids, if the workpiece 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 tight nylon lids. Leave the workpiece for 2-3 days at room temperature. Then remove the cans of cabbage for storage in the refrigerator. If the cabbage is pickled for daily use, then let it cool in the refrigerator and serve to the table.
Step 7:
Bon appetit!

Many people like snacks made from fresh white cabbage. There are quite a few recipes for such dishes, and everyone can choose a more suitable one according to the method and time of preparation, as well as to taste. One of the simplest, but no less interesting tastes can be called pickled cabbage in a jar. It does not take much time to prepare such a billet, the method is very simple, even a novice hostess can cope, and the result exceeds all expectations, as a rule, such an appetizer ends very quickly and is in demand.

The shelf life of sauerkraut directly depends on the ambient temperature:
- in the cellar and in the refrigerator, subject to tightness of the container and compliance with the temperature regime from 0 to +4 degrees, the product remains usable for up to 5-8 months;
- it is stored frozen for up to a year (you can put the finished sauerkraut in plastic bags, seal it tightly, leaving enough space for the brine to freeze, and put it in the freezer);
- at room temperature, the product will deteriorate in 3 days;
- at a temperature of + 10 degrees, cabbage will stand no longer than 10-15 days.