Red Cabbage for Canning

Summary

Ingredients

• 4 kg red cabbage
• 3 tablespoon, leveled salt
• 2 apples, sweetish
• 500 ml vinegar
• 500 ml apple juice
• ml 1,000 water
• 300 g suar
• some bay leaves
• some carnation
• some juniper berries
• some pepper

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Instructions

1. Grate the red cabbage and cut the apples into small pieces.
2. Add salt and spices and mix everything together.
3. Mix the vinegar, sugar, apple juice and water.
4. Pour red cabbage up to 3/4 of a preserving jar and fill up to the brim with the vinegar infusion.
5. Cook for 1.5 hours at 95 ° degrees in a saucepan or 80 minutes in the oven.
6. Makes about 12 glasses.