Delicious instant pickled cabbage. Cabbage salad marinated in this way can be eaten after 5-6 hours. The marinade is well balanced, without excess vinegar. The cabbage is crispy, aromatic and, I would say, tender!
Summary
| Prep Time | 20 mins |
| Total Time | 5-6 hrs |
| Course | Side Dish |
| Cuisine | Eastern European |
Ingredients
Ingredients- White cabbage – 1 kg
- Carrots – 1 pc.
- Bulgarian pepper – 1 pc.
- Garlic – 4 pcs.
For the marinade:
- Water – 600 ml
- Sugar – 60 g
- Salt – 1 tbsp (no slide)
- Apple cider vinegar (6%) – 70 ml
- Vegetable oil – 70 ml
- Bay leaf – 3 pcs.
- Carnation – 3 pcs.
- Allspice peas – 5 pcs.
- Black peppercorns – 10 pcs.
Print Recipe
Pin Recipe Instructions
- Chop the cabbage in any way convenient for you.
- Finely chop the bell pepper.
- Chop the carrots using a special attachment or grate on a coarse grater.
- Grate the garlic on a fine grater.
- Combine cabbage, peppers, carrots and garlic. Mix all ingredients well.
- Add apple cider vinegar, vegetable oil to the marinade, mix everything. Pour the hot marinade over the cabbage. Put the cabbage in jars and leave to marinate in the refrigerator for 5-6 hours or overnight. Personally, I like this cabbage best after two days of pickling. During this time, it becomes well marinated, crispy and very tasty.
- Such cabbage can even be offered as a New Year’s salad on a festive table with other pickles and pickled vegetables. I love serving pickled cabbage with thinly chopped onions.
Enjoy your meal!
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