Pickled cabbage for the winter in Petrovsky style: crispy and aromatic

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And also very tasty! The way of working and makes the life of a busy woman a lot easier. It is possible for a snack, in a vinaigrette or in cabbage soup. Successful recipe!

Pickled cabbage for the winter in Petrovsky style: crispy and aromatic

Ingredients:

4 kg of cabbage
250 gr. grated carrots (weigh grated)
3 cloves of garlic
For the marinade:
1600 ml water (1.6 l)
250 gr. Sahara
4 tbsp. l. coarse salt
120 ml vegetable oil
150 ml 9% vinegar

How to cook:

1. Chop the cabbage with a shredder or knife, but not in very thin strips. Better if these are stripes.

2. Peel and cut the carrots into long cubes or grate on a special Korean style carrot grater.

3. Peel the garlic and also finely grate it. Can be squeezed out through a press.

4. Mix cabbage with carrots and garlic. Do not grind!

5. Boil water for the marinade. Add salt, sugar and butter to boiling water. Wait until the salt crystals are completely dissolved.

6. Boil the marinade, reduce heat and gently pour in the vinegar with a low boil.

Sterilize cans, boil metal lids.

7. Pour boiling marinade over cabbage with carrots and garlic. Stir quickly and spread, tamping into hot jars. Roll up immediately.

8. Turn the cans upside down on the lid and wrap them in a blanket. As the jars cool, take to a cool place. Ideal for storage in a cellar.

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