Sweet pickled cabbage

«Fast" sweet pickled cabbage

Ingredients:

  • cabbage - 2 kg;
  • onions - 1 pc .;
  • carrots - 2-3 pcs .;
  • salt - Article 1.5.L .;
  • sugar - 100 g;
  • vegetable oil - 150 g;
  • water - 500 ml;
  • Vinegar - 100 g

shinkuem vegetables and mix them.Stir better hands, gently squeezing - so the cabbage softens and the better will absorb the marinade and give juice.Squeeze the cabbage, but not necessarily: it is believed that cabbage without squeezing be more crisp.

marinade prepared as follows: in a saucepan, mix water, salt, sugar, vinegar, vegetable oil and set on fire.Bring to a boil and immediately remove from heat.Put the marinade to cool slightly.Again we press hands cabbage with carrots and onions - the juice will not be superfluous.Now add the marinade and leave for half an hour.

Half an hour later sprouts ready to eat - or to the unfolding of banks for storage.

Sweet pickled cabbage with raisins

Ingredients:

  • cabbage - 1.5 kg;
  • onions - 1 pc .;
  • carrots - 3 pcs .;
  • garlic - 1 pc .;
  • raisins - 100 g;
  • sugar - 1 cup;
  • salt - 1 tbsp.L .;
  • vegetable oil - 1 cup;
  • water - 500 ml;
  • vinegar - '90

shinkuem cabbage finely, mix with salt, stirring arms and slightly overpressure that she gave the juice.On a coarse grater rub the carrot, cut into slices of garlic, finely chopped onion, raisins thoroughly washed.Mix everything and we put in a large container.Now make the marinade: water, bring to a boil, add to it the sugar, vinegar, vegetable oil, wait until boil again and turn off the fire.We shift the cabbage into sterilized jars and pour the hot marinade, close the lid and leave to cool.Cooled banks transfer to the refrigerator for storage.

Sweet pickled cabbage "Provence»

Ingredients:

  • cabbage - 1 kg;
  • sweet Bulgarian pepper - 1 pc .;
  • carrots - 1 pc .;
  • garlic - 1 clove;
  • boiled water - 125 ml;
  • salt - 1 tbsp.L .;
  • sugar - 60 g;
  • refined sunflower oil - 75 ml .;
  • vinegar - 5 ml.

Cabbage preparing pretty simple, and after 4 hours you can already taste the sweet pickled cabbage «Provence."

shinkuem cabbage, carrots and peppers.Mix in a large bowl.There also squeezing garlic.We reserve all juice to give themselves at this time engaged in the marinade.Dissolved in water (not hot!), Sugar and salt, then add oil and 1 hour. L.vinegar.Cold pour the marinade cabbage, stir and put under pressure (as the yoke plate can be used with standing on top of a jar with barley or water).We reserve the cabbage for 4 hours in a cool place.After 4 hours you can eat, or lay on the banks.Keep refrigerated.

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