With a given number of chives, Pilyuska cabbage, or also called Pelustka, turns out to be moderately spicy. The amount of garlic can be increased to a whole head, then it will come out a little sharper and more piquant. This instant snack has a slightly sour taste, pleasant bay leaf, black pepper aromas and excellent crunch. To prepare this simple, juicy and tasty Piliusca, you will need the most common vegetables, which are available not only in the fall for harvest. For pickling, use medium or late cabbage.
Ingredients:
Cabbage - 2 kg.
Beets - 1 pc.
Carrots - 1 pc.
Garlic - 4 zbchk
Salt - 2 tablespoons
Water - 1 ltr
Sugar - 3 tablespoons
Vegetable oil - 100 ml.
Ground black pepper - 1 tbsp.
Table vinegar 9% - 100 ml
Step by step recipe:
Prepare the items you need according to the list, and glass clean, not necessarily sterile, jars. I have them with a capacity of 1, 0.5 and 0.7 liters. The total output of the finished product is 2 liters, so if it is more convenient for you to store a large jar in the refrigerator, then take a two-liter one. It is permissible to marinate cabbage not only in jars, you can use an enamel pan.
Peel and rinse the vegetables before preparing the salad. In cabbage, we cut out a stump and a dense base near it.
Grind the prepared vegetables: three beets on a grater, cut the carrots into slices 3-4 mm thick, cut the garlic into slices.
For this salad, the cabbage is cut into squares of the same size, without disassembling the fork into separate sheets. Approximately 2 * 2cm or slightly larger.
We put vegetables in layers in jars in turn.
To prepare the marinade in a bowl, stir salt and sugar in water, put lavrushka and pepper, pour in vegetable oil. We put on fire.
I tried the preparation of such a salad with refined and unrefined sunflower oil - it is equally tasty.
Bring the marinade to a boil, pour vinegar into it, stir and remove from heat.
Pour the vegetables with marinade. We leave the jars of cabbage for several hours at room temperature. We put the lids on top. After the salad has cooled completely, we close the jars with nylon lids and put them in the refrigerator.
Pickled cabbage Pilyusca with beets is ready in a day and a half. Store it in the refrigerator.
This salad can be stored for at least half a month. Pilyusca cabbage goes well with any garnish, meat or fish, but also good as an independent dish.
Bon Appetit!
Like and subscribing to the channel is the best thanks for us :)
All our recipes can be found on the website: https://vilkin.pro