Pickled cabbage with bell pepper and coriander quickly

Step-by-step cooking

1. Step 1:

   

   Prepare the products for cooking cabbage. Cabbage is better to take late varieties, it is sweeter and crisper. Take table vinegar, 9%. If you have only acetic essence, then dilute it with water to the desired concentration. Choose an odorless oil, it will be superfluous in this recipe.

2. Step 2:

   

   Cut off the bad, spoiled leaves from the cabbage. Finely chop the cabbage. It is more convenient to do this with a special knife or grater, but with a simple knife everything will work out. put the chopped cabbage in a large bowl.

3. Step 3:

   

   Peel and grate the carrots on a coarse grater. Add the carrots to the cabbage.

4. Step 4:

   

   Remove the seeds from the bell pepper. Cut the pepper into thin strips. Add the pepper to the rest of the vegetables.

6. Step 5:

   

   Mix cabbage with vegetables, it is more convenient to do it directly with your hands. No need to mash the cabbage, we will not need its juice, as we will pour it with marinade.

7. Step 6:

   

   Prepare the marinade. Take a saucepan, pour water and oil into it. Add salt and sugar, spices and bay leaf. Crush the peeled garlic cloves with the flat side of the knife blade. Add to the marinade. Put the marinade on the stove, bring to a boil. Remove from the heat and immediately pour in the vinegar. Mix it up. The marinade is ready.

8. Step 7:

   

   Pour the marinade over the cabbage. Gently mix it. The marinade is hot, be careful! Leave the cabbage on the table for 15 minutes so that the marinade finally cools down.

9. Step 8:

   

   Put the cabbage in glass jars and put it in the refrigerator. Since there is not much marinade in such cabbage, it is not stored for long. It is better to make small portions and immediately eat it. A kilogram of cabbage will make about two liters of the finished product.