Cabbage with sugar and vinegar for winter

Cabbage turns out sweet-sour, crispy, you can use early which, as a rule, are not suitable for salting.
We take:
- cabbage (how much will fit into 2 2-liter cans).
- dill (umbrellas, remove before laying in cans).
- bay leaf
- black pepper with peas

We cut cabbage coarsely, arbitrarily.Pour boiling water and cook from the moment of boiling for 5-8 minutes.
Put pepper, bay leaf on the bottom of the sterilized jar and fill the jars with ready-made cabbage, cover with lids so that the cabbage does not cool down while the marinade is boiling.
Boil the marinade:
pour water, vinegar + salt + sugar into a saucepan and put it on the fire until it boils.
* Water — 5 stack.
* Granulated sugar — 1 stack.
* Salt — 3 tbsp. l .
* Vinegar (9%) — 150 g
* Umbrellas of dill (when pouring into cans, remove and discard)
Fill the jars with hot marinade and roll them up.
You can add a few rings of beetroot to the marinade and boil them, remove them, as well as dill umbrellas. Then the color of the cabbage will be pink.