Red cabbage marinated, cooked according to this recipe - a spicy, sweet and sour and savory vegetable snack made from seasonal vegetables. With this recipe, you can also pickle ordinary white cabbage, but with a red snack it turns out very colorful and bright. It turns out a good decoration of the holiday table - tasty and elegant.
- Cooking time: 1 hour
- Quantity: 2 banks capacity for 1 l
Ingredients for pickled red cabbage
- 2 kg of red cabbage;
- 700 g solid green apples;
- 200 g onions;
- several hot pepper pods of different colors;
- 5 g of salt.
For the marinade:
- 1 l of filtered water;
- 20 ml of acetic essence;
- 6 bay leaves;
- 5-6 carnations;
- 10 g mustard seed;
- 10 g of coriander seeds;
- 30 g of salt;
- 45 grams of granulated sugar.
Method of cooking marinated red cabbage
Red cabbage, unlike ordinary cabbage, can paint your hands purple, so I recommend using thin medical gloves for processing. The benefit is double - and hands are clean, and sterility is respected.
So, we cut a head into two parts, cut a stalk. Shred thin stripes, a little less than 0.5 centimeters wide or so.
Next, take a strong, solid, sour green apples. We cut the core with a special knife, by the way, it is very convenient and fast, I always use this useful device. Cut apples into thin slices, put in a bowl with cold water. So that they are not oxidized, pour freshly squeezed lemon juice. Sliced apples will remain light, besides lemon juice will give a pleasant aroma to vegetables.
Small onion heads are cleaned from the husk, cut off the root lobe. Cut the small onion into four pieces.
For pickling, we choose not the most evil pepper, it should add spiciness and piquancy to pickled vegetables, but not interrupt the taste. So, clean the red and green chili from the walls and seeds, cut off the stem, cut into rings of a width of 0.5 centimeter or slightly thinner.
First, put the cabbage in a deep bowl, then add about a teaspoon of fine salt, mash it with salt. This is a necessary action that will significantly reduce the amount of cabbage. Then add chopped chili, slices of apples (without water) and chopped onions in a bowl.
Making marinade. We heat filtered water to a boil, add salt, mustard seeds and coriander, bay leaves and cloves. Boil for 5-6 minutes, remove from heat, pour vinegar essence into a bowl of vegetables.
Cooking banks. Wash in baking soda solution, rinse thoroughly with clean water. We put on the grill oven neck down, dry at 120 degrees Celsius for 10 minutes.
We take out banks, we fill in vegetable mix. Then pour hot marinade in them.
Screw loosely varnished boiled caps. We put in a large pot on a cloth made of cotton, pour hot water. Sterilize pickled red cabbage 25 minutes.
Tighten the lids tightly, turn the neck down, cover with a rug. After cooling, remove the pickled red cabbage in a cool room for storage.