A wonderful piece! Yes, this is not a classic of blanks and not sauerkraut at all, but pickled in pieces.
But the way is cool! We always make 10-15 cans of 3-liter cabbage of just this kind. Wow, good!
Ingredients:
white cabbage of late winter varieties
4 glasses of water
1 cup 9% vinegar
2 hours l. salt with a small slide
2 tbsp. l. Sahara
2-3 bay leaves
3 allspice peas
0.5 tsp l. black peppercorns
3 pcs. carnation
How to cook:
1. Peel the cabbage from the top sheets, cut out the stump, cut the head of cabbage in half and then chop these halves into pieces. Anything you like and will easily pass through the neck of the can.
2. Boil water for the marinade. The specified amount of water and spices is enough for 1-1.5 kg of chopped cabbage.
3. Pour salt and sugar into the water, wait for dissolution and pour in vinegar. Remove from heat.
4. Sterilize banks. And while still hot, throw the specified amount of spices. This amount is for 1 can of 3 liters.
5. Fill the jar with cabbage slices, tightly, but do not be zealous, however, seal as much as possible.
6. Pour hot cabbage, you can still boiling marinade.
7. Cover the jars with boiled lids and sterilize. Approximately 20-30 minutes from the moment the water boils is sufficient.
8. Roll up cans with lids, turn over and wrap. Leave to cool.
9. After a day, place the jars in the refrigerator for 1-2 days for complete cooling.
Then take out. Now cabbage can be stored without a cellar, basement or refrigerator. It stands perfectly in a regular closet in an apartment.
Good luck to you!
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