Pickled cabbage cooks much faster than sauerkraut, but the daily cabbage recipe includes vinegar.

Cabbage salad with garlic turns out tasty and fragrant, and it is suitable for the case when all the home-made preparations for the winter have already been made, but you want to eat cabbage right now.

The method of pickling fresh white cabbage is very simple, and the appetizer is kept for only a day, although there is also a recipe below that can be put on the table right away.

Such a cabbage fast food it is stored for several days in the refrigerator, and when serving it is very tasty to sprinkle with herbs - onions, parsley, dill, cilantro, basil.

Recipe for cabbage in a day with garlic

Ingredients:

  • cabbage - 2.5 kg
  • carrots - 3 pcs.
  • garlic - 3 cloves
  • water - 1 l
  • sugar - half a glass
  • vinegar 9% - half a glass
  • vegetable oil - half a glass
  • salt - 2 tbsp. spoons

How to pickle cabbage quickly:

1. Pass the garlic through a press, grate the carrots, chop the cabbage thinner, as in. Mix everything together with your hands to separate the juice.

2. Pour water into a clean saucepan, add salt and sugar. Bring to a boil until they dissolve completely.

3. Then pour in the oil and vinegar, mix and pour the cabbage with the marinade.

4. Cover and leave to marinate at room temperature for a day.

Quick Pickled Cabbage with Onions and Garlic

Ingredients:

  • 1.5 kg cabbage
  • 2 carrots
  • 2 onions
  • 2 bay leaves
  • 7-8 peas of black and allspice
  • 0.5 cup rast. oils (can be scented)
  • 5 garlic cloves
  • 3-4 cloves
  • 1 liter of boiled water
  • 1 st. a spoonful of salt and sugar
  • 0.5 table. spoons of vinegar essence

How to cook cabbage with vinegar and garlic:

1. Cut the cabbage, rub the carrots, remember with your hands all together in a large bowl.

2. Cut the onion into half rings, chop the garlic, mix with cabbage and place in jars.

3. Put salt, sugar, spices into boiling water, when it boils - oil and vinegar. Cool down.

4. Pour into jars of cabbage and leave for a day.

Preparation of daily cabbage with apple cider vinegar

With the addition of apple cider vinegar, cabbage with a delicate sour taste and a slight aroma of autumn apples.

Ingredients:

  • 2 kg cabbage
  • 2 carrots
  • 1.5 st. dill seed spoons
  • 2 glasses of water
  • 1 table. spoon with a small pile of salt
  • 0.5 cup sugar
  • 0.5 cup vegetable oil
  • 1.5 st. spoons of apple cider vinegar

How to make cabbage in a day with garlic:

1. Cut the cabbage, grate the carrots, add a little salt and remember with your hands to extract the juice.

2. Prepare the marinade by adding salt and sugar to the water, when it boils, put the spices, oil and vinegar.

3. Pour cabbage with hot marinade and cover. After cooling, put in the refrigerator.



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Daily cabbage with turmeric

Ingredients:

  • 1 head of cabbage
  • 1 carrot
  • 1 tsp turmeric
  • 3 garlic cloves
  • 1 tbsp salt
  • 0.5 cups of water, sugar, vegetable oil and 6% vinegar

Recipe for Pickled Cabbage with Garlic:

1. Shred a head of cabbage. Mince the garlic and grate the carrots.

2. Sprinkle with turmeric and stir.

3. For the marinade, boil water with sugar and salt, add oil and vinegar.

4. Pour the cabbage with hot marinade and put it under oppression for a day.

Quick cabbage with garlic and raisins

Ingredients:

  • 1 medium cabbage
  • 3 carrots
  • 2 onions
  • 1 head of garlic
  • 100 g raisins
  • 1 tbsp salt
  • 0.5 l water
  • a glass of sugar and rast. oils
  • 100 ml 6% vinegar

How to cook quick marinade for cabbage for a day:

1. Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released.

2. Grate the carrots on a coarse grater, finely chop the onion, rub the garlic or pass through a press.

3. Add vegetables and washed and then boiled raisins to the cabbage and mix.

4. For marinade, pour sugar into boiling water, pour in vegetable oil and bring to a boil again.

5. Add vinegar and pour into cabbage, mixing well.

Cabbage prepared in this way can be served immediately.

Garlic cabbage with beets

Ingredients:

  • cabbage - 3 kg
  • beets - 1 medium
  • carrots - 1 pc.
  • garlic - 7 cloves
  • water - 1 l
  • 6% vinegar - 180 ml
  • oil - 0.5 cups
  • granulated sugar - 1 cup
  • salt - 2 tbsp. with a slide
  • peppercorns - to taste

How to pickle cabbage with beets per day:

1. Coarsely chop the cabbage, you can square it, like cut it coarsely or chop it into squares, like.

2. Cut beets and carrots into thin slices or strips. Grate the garlic, mix everything.

3. Place cabbage in a saucepan, sprinkling with beets and carrots with garlic.

4. For marinade, boil water with salt and sugar, pour in vinegar, vegetable oil, put peppercorns.

5. Pour cabbage over them, cover with a plate and put oppression.

6. When the cabbage has cooled, put it in the refrigerator for a day.

Daily recipe for cabbage with sweet pepper

Ingredients:

  • 1.5 kg cabbage
  • 2 large bell peppers
  • 2 carrots
  • 4 garlic cloves
  • parsley
  • 1 liter of water
  • 3 tbsp Sahara
  • 2 tbsp with a hill of salt
  • 3 tbsp 9% vinegar
  • 0.75 cup vegetable oil

Preparation of cabbage per day:

1. Chop the cabbage, cut the pepper into strips, rub the carrots and garlic on a coarse grater.

2. Dilute salt and sugar in water, boil, add oil and vinegar.

3. Mix vegetables, adding chopped parsley, and place in a jar.

4. Pour in the marinade and close the lid.

5. Wrap the jar in a warm blanket and keep warm until cool. Then place the pickled cabbage in the refrigerator for a day.

Cabbage is an extremely healthy vegetable. It contains many vitamins and minerals. In addition, there is a large number of recipes using this vegetable. The most popular of them is quick salting hot cabbage. This appetizer has great palatability. It goes well with any dish and can be used as an ingredient in salads, dumplings, pies, etc.

Secrets and features of pickling cabbage in a hot way

In order for quick cooking using the hot method to be as tasty and crispy as possible, you should follow some rules in the harvesting process. You need to choose the right vegetables. A cabbage variety that ripens in September or October is more suitable for brining.

As a rule, the ideal vegetable for pickling is one that has been affected by the first frost. It is also worth paying attention to the shape of the head. If it looks slightly flattened, then it is suitable for blanks.

Heads of cabbage should contain a certain amount of sugar. This ensures that the product ferments properly.

To create a quality product, you need to choose good salt. It should not contain any additives. Coarse sea salt is fine, but be sure to make sure it's clean before cooking.

Many recipes use vinegar. To make the product more healthy, it should be apple or wine. It can also be replaced with lemon juice, plum juice or citric acid.

Important! In order for the product to look attractive and retain its taste, the marinade should always cover the cabbage. That is why oppression should be used for salting.

In addition, there is another secret, which, most likely, is just a sign. Our ancestors believed that pickling vegetables is best during the new moon or the growing moon. It was believed that cabbage cooked during this period comes out tastier and of better quality.

hot pickled cabbage recipe

To make this product you will need the following ingredients:

  • 250-300 g of cabbage;
  • 100 g carrots;
  • 100 g bell pepper;
  • 1 st. l. sea ​​salt;
  • 2 tbsp. l. Sahara.

How to do:

  1. Rinse the head of cabbage with cool water and dry at room temperature.
  2. Finely chop the vegetable on a cutting board.
  3. Peel the carrots, wash and grate on a fine grater.
  4. Remove the seeds from the pepper, trim the steps. Cut vegetables into thin slices.
  5. Mix all ingredients and place in sterilized jars.
  6. Boil 1 liter of water, add sea ​​salt and sugar.
  7. When the liquid boils for several minutes, remove it from the heat and pour it into a container with vegetables.
  8. After 24 hours, the product will be completely ready.

Quick pickling of cabbage with hot brine with vinegar

To prepare a pickle with the addition of vinegar, you will need components such as:

  • 1 kg of cabbage;
  • 300 g of beets;
  • 1 garlic clove;
  • 4 bay leaves;
  • ½ tsp allspice ground pepper;
  • 2 clove stars;
  • 2 tbsp. l. sea ​​salt;
  • 200 g of sugar;
  • 200 g table vinegar.

How to do:

  1. Rinse cabbage under water and dry.
  2. Cut the head of cabbage into several pieces.
  3. Divide each part of the vegetable into slices.
  4. Boil beets for half an hour.
  5. When it cools down, cut it into small cubes.
  6. Place the vegetables in a jar (alternate layers).
  7. Place laurel leaves and garlic head between layers.
  8. Boil water, salt it, add sugar.
  9. After a few minutes, add table vinegar.
  10. Pour liquid into container with vegetables.
  11. When the jars have cooled at room temperature, place them in a cold place.
  12. Salting will be ready after 24 hours.

Terms and conditions of storage

The shelf life of hot pickling from instant cabbage depends directly on the storage conditions:

  1. If you keep the product in a wooden barrel at a temperature of -1°C to +4°C, it will last at least 8-9 months.
  2. The product in a glass container at the correct temperature can only be stored for 14 days after salting. However, the shelf life can be slightly extended by adding a small amount of sunflower or olive oil to the jar.
  3. If the temperature of the room where the product is stored is +5-10°C, it can be consumed in the first 5 days after preparation.
  4. If you keep the product in polymer film, it will last about 7 days at a temperature of +4°C.

Conclusion

Quick hot pickling cabbage is a great appetizer that is really easy to make. If you strictly follow the recommendations of the recipe, the preparations will come out very tasty and crispy. With this product you can please family and friends.

Pickled cabbage, salted cabbage is one of the common and favorite dishes on our table. IN holidays or in the usual ones, we get a jar of this delicious product.

There are many ways of salting and pickling. Most often, we use cabbage, chopped into strips, or chopped finely and finely. But in the recipes below, we will pickle the cabbage in pieces.

Cabbage in this version is no worse. And many even like it when there is a coarsely chopped pickled vegetable on the table.


Required Ingredients:

  • Cabbage - 5 forks
  • Garlic - 20 cloves
  • Salt - 3 tbsp. l.
  • Sugar - 2 tbsp. l.
  • Allspice - 3 pcs.
  • Bay leaf - 1 pc.
  • Dill
  • Vinegar - 3 tbsp. l.

We clean the cabbage, cut it in half, remove the stalk. After that, cut it into pieces. The size can be any, but so that the pieces fit freely in the jar.


We clean the garlic. We take jars, put chopped cabbage and garlic in them.


Boil water and hot boiling water pour into banks. While all this is worth 10 minutes, prepare the marinade. Put salt, sugar in water and boil.

Drain the water from the jars, add peppercorns, dill, bay leaf, vinegar. Pour jars with boiling marinade, roll up, turn upside down and leave to cool.


When the jars are cool, put them away for storage.

Cabbage pieces in jars in brine under iron lids


To prepare this recipe, we need:

  • white cabbage - 1 large head
  • carrots - 3 pcs.
  • salt - 50 gr.
  • sugar - 50 gr.
  • vinegar 9% - 50 gr.

We cut the cabbage into pieces, grate the carrots or cut into thin circles.


We put cabbage and carrots in a jar, tamping each layer

Then we put the jar under the press in the refrigerator for one day. After the time has passed, we get the banks. We boil water, adding salt, sugar and vinegar to it, you can add a little vegetable oil. Pour it all into jars and twist.

Spicy (burning) cabbage with large pieces of beets. Fast Food Recipe

Ingredients:

  • Cabbage - 700 g.
  • Beets - 1 pc.
  • Garlic - 2 cloves
  • Vinegar 9% - 70 g.
  • Sugar - 1 tsp
  • Salt - 2 s. l.

We clean the cabbage and cut into square pieces (you can use any).


We clean the beets and cut them into either pieces or cubes.


We put it all in the bank. Add garlic, bay leaf. You can add various spices.

We are preparing the marinade. Dissolve sugar and salt in water, add vinegar. Pour cabbage with this marinade. Then we twist the jar and remove it.

Quick pickling cabbage slices

This is a fairly simple and quick way to pickle cabbage slices.


Take the following ingredients:

  • Cabbage - 1 kg.
  • Carrot - 1 pc.
  • Garlic - 4 cloves
  • Sugar - 4 tbsp. l.
  • Salt - 2 tbsp. l.
  • Vinegar - 1 cup
  • Vegetable oil - 1 cup

Wash cabbage and cut into large pieces. Grate carrots or cut into rings. Finely chop the garlic or squeeze through a press.

We put everything in a jar in layers: a layer of cabbage, a layer of carrots with garlic. After that, pour hot marinade: dissolve salt, sugar, vinegar and vegetable oil in water. Pour the vinegar after removing the marinade from the heat.

Pour it all into a jar and leave to stand for a day. After that, you can eat.

And in this video you can see how to quickly pickle cabbage.

Cabbage is a vegetable that supports cheerfulness and a cheerful, calm mood.

In Russia, cabbage has long been treated with love and respect. Cabbage is good in any performance, but instant pickled cabbage, of course, is beyond competition. It - spicy and crispy or tender and juicy - is loved by almost everyone.

Pickled instant cabbage is a welcome guest on any table. It is a great addition to meat, fish, and many other dishes. You can pickle any kind of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. Redhead is tougher, but if it is properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.

Pickling, unlike pickling, allows you to get a quick result. As a rule, for pickled cabbage, a marinade is first prepared, with which finely chopped or chopped into large pieces of cabbage, as well as its accompanying ingredients, are poured. Pickled Instant Cabbage retains all of its beneficial features and does not lose vitamins. And the recipes for quick pickling cabbage are apparently invisible! Here are just a few of the countless options we have to offer.

Pickled cabbage "Fast"

Ingredients:
1.5-2 kg of white cabbage,
1 carrot
2-3 garlic cloves,
1 liter of water
200 ml vegetable oil,
200 ml of table vinegar,
3 tbsp with a hill of salt
8 tbsp Sahara,
5 bay leaves.

Cooking:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and boil. Pour the cabbage with the resulting marinade, put oppression on top. After 2-3 hours, the cabbage is ready, you can eat it.

Pickled cabbage with raisins "Right to the table"

Ingredients:
1 medium head of cabbage
3 carrots
2 bulbs
1 head of garlic
100 g washed raisins,
1 tbsp salt,
500 ml of water
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.

Cooking:
Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released. Peel and wash the rest of the vegetables. Grate the carrots on a coarse grater, onion on a fine grater, pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and mix. Prepare the marinade: pour sugar into boiling water, pour in vegetable oil and bring to a boil again. Add vinegar, mix and pour in small portions into the cabbage. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.

Pickled cabbage "Plus two carrots"

Ingredients:
3 kg of cabbage
2 carrots
1 head of garlic.
For the marinade (for 1 liter of water):
1 stack Sahara,
2 tbsp salt,
½ stack vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.

Cooking:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Put everything in a saucepan, pour hot marinade over and put under oppression. When everything has cooled, remove the oppression and store the finished cabbage in the refrigerator.

Pickled cabbage with carrots and sweet peppers

Ingredients:
1 kg of white cabbage,
1 carrot
1 Bell pepper,
10 black peppercorns,
2 bay leaves,
1 tbsp salt,
2 tbsp Sahara,
5 tbsp 6% vinegar,
¼ stack. vegetable oil,
½ stack water.

Cooking:
Finely chop the cabbage, cut the carrots and peppers into strips. Mix vegetables, add peppercorns, bay leaf, put in jars or a saucepan and pour boiling marinade over. If you decide to cook the cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready by dinner.

Cabbage marinated with onions

Ingredients:
2 kg of white cabbage,
3 bulbs
black peppercorns,
Bay leaf.
For marinade:
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
1 incomplete stack. 6% vinegar.

Cooking:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Put the vegetables in a jar or pan (at the bottom - pepper and bay leaf) and pour the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.

Cabbage with turmeric "Solnechnaya"

Ingredients:
1 head of white cabbage,
1 carrot
1 tsp turmeric,
3 garlic cloves,
1 tbsp salt,
½ stack water,
½ stack Sahara,
½ stack vegetable oil,
½ stack 6% vinegar.

Cooking:
Chop a head of cabbage. Mince the garlic and grate the carrots. Put everything in a saucepan, sprinkle with turmeric and mix. For the marinade, boil water with vinegar, oil, sugar and salt. Pour the still hot marinade over the cabbage and set the oppression. A day later, a beautiful "sunny" cabbage will be ready.

Pickled cabbage with beets and garlic

Ingredients:
3 kg of white cabbage,
1 beet,
1 carrot
7 cloves of garlic.
For the marinade (for 1 liter of water):
1 stack table 6% vinegar (maybe a little less),
½ stack vegetable oil,
1 stack Sahara,
2 tbsp with a hill of salt
black peppercorns - to taste.

Cooking:
Coarsely chop the cabbage or cut into squares. Cut beets and carrots into pieces. Put the cabbage in a suitable size pan, sprinkling it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour cabbage over it. Then cover the cabbage with a plate and set the oppression. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready for use.

Cabbage with horseradish

Ingredients:
2 kg white or red cabbage
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g of garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (for 1 liter of water):
20 g salt
20 g sugar
1 cup 6% vinegar.

Cooking:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips, pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour everything with marinade, and in a few days the wonderful pickled cabbage with horseradish will be ready.

Cabbage marinated with pepper and lemon

Ingredients:
3 kg of cabbage
1 kg sweet pepper
1 lemon.
For the marinade (for 1 liter of water):
½ stack honey,
2 tsp salt.

Cooking:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars, pour boiling brine over them. Top the jars with plastic lids and put in a cold place for a day.

Pickled cabbage "Provencal"

Ingredients:
1 kg of white cabbage,
2 carrots
500 g grapes
300 g apples.
For marinade:
1 liter of water
1 tbsp salt,
70 g sugar
100 ml vegetable oil,
½ stack 5% vinegar
Bay leaf,
ground cinnamon,
black and allspice peas.

Cooking:
For marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in the vinegar and oil. Chop cabbage and carrots, add sliced ​​apples, grapes, mix everything. Place the mixture firmly in a bowl and pour over the marinade. Soak the cabbage for a day at room temperature, then - a day in the cold.

Pickled Red Cabbage "Quick"

Ingredients:
1.5 kg red cabbage
1 carrot
2-3 cloves of garlic,
1 tbsp salt.
For the marinade (for 500 ml of water):
2 tbsp Sahara,
1 tbsp coriander seeds,
½ tbsp cumin,
½ tbsp peppercorns,
150 ml apple cider vinegar
Bay leaf.

Cooking:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, put in a saucepan and mix the vegetables with salt. Grinding to form juice is not necessary, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade boil with spices for 2-3 minutes, then pour in apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade over the cabbage through a sieve to filter out the spices. Let cool, then cover the dish with a lid and refrigerate. After 4 hours, the cabbage will be ready.

Pickled Cabbage with Cranberries

Ingredients:
2 kg of white cabbage,
400 g carrots
350 g cranberries.
For marinade:
1 liter of water
50 g salt
100 g honey
100 ml 6% apple cider vinegar.

Cooking:
Sort the cranberries carefully and wash them well. Chop the cabbage, grate the carrots and mix in a bowl with chopped cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over vegetables with cranberries. Cover the pickled cabbage on top with a plate on which you set oppression, and leave it in this form in a cool place for 2-3 days. Store cooked cabbage in the refrigerator.

"Acute"

Ingredients:
2 small heads of cabbage
1 small beetroot
3 garlic cloves,
½ dry hot pepper,
1 liter of water
200 g sugar
5 tbsp vegetable oil,
3 tbsp topless salt,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.

Cooking:
Remove the upper leaves from the cabbage, cut the heads into four parts, cut out the stalk, then cut into squares. Finely chop the garlic. Put chopped cabbage in a clean three-liter jar, periodically adding garlic. From time to time, tamp the cabbage in the jar (the cabbage should be up to the shoulders of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot peppers, peeled and diced beets, bay leaf, allspice. Put the pan on the fire, bring the marinade to a boil, then reduce the heat and boil for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour cabbage with hot marinade and leave on the table to cool. Close the chilled jar of cabbage with a lid and send it to the refrigerator. After 12 hours, the cabbage will be ready.

Cauliflower "Fragrant"

Ingredients:
1.5 kg cauliflower,
2 large sweet peppers
2 carrots
4 garlic cloves,
1 bunch of parsley
salt, pepper, bay leaf - to taste.
For marinade:
1 liter of water
3 tbsp Sahara,
2 tbsp with a hill of salt
3 tbsp 9% vinegar,
⅔ stack. vegetable oil.

Cooking:
Cut the pepper into strips, grate the carrots on a coarse grater, and cauliflower disassemble into small inflorescences. Dilute the salt in water and bring the solution to a boil. Put the cauliflower in this brine and let it stand in it for about 10 minutes under a closed lid, but do not boil. Then take out the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix vegetables and place in a jar, add parsley and garlic cloves there, pour marinade and close the lid. Wrap the jar in a woolen blanket or cotton blanket and let stand warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.

Pickled Brussels sprouts

Ingredients:
1 kg Brussels sprouts
2 bulbs
6 bay leaves,
3 stack. 9% vinegar,
3 stack. water,
2 tbsp Sahara,
2.5 tsp salt.

Cooking:
Rinse Brussels sprouts, remove old leaves, put in a saucepan, cover with water, cover and put on fire. Boil for 2 minutes, then quickly transfer to ice water. After a while, drain the water, and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the cabbage jars. Then pour vinegar and water into the pan, add sugar, salt, mix and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving some space. Close the jars tightly with lids, let them cool and refrigerate for a day.

Pickled cabbage "Delicious duet"

Ingredients:
300 g broccoli cabbage,
1 fork of cauliflower,
1 carrot
6 garlic cloves,
1.5 liters of water,
8 tbsp Sahara,
4 tbsp salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.

Cooking:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaf and boil. Wash broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and put in a marinating bowl, pour hot marinade, then cool and leave for a day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina