Marinating is one of the most popular ways of harvesting fruits and vegetables. Pathogenic microorganisms die in acetic acid, but not always and not everyone likes vinegar marinade. In addition, acetic acid has a negative effect on our body, especially in large quantities! A slightly acidic marinade based on lemon juice and sterilization of blanks for 25 minutes (for cans with a capacity of 1 liter) will allow you to cook pickled cabbage without using vinegar. Do not forget that the acid-free marinade should be underfilled by 2 centimeters to the neck of the jar and use only varnished caps.
Cabbage cooked according to this recipe will be crispy, moderately sour and very tasty. Season the finished cabbage with cranberries and apples with olive oil, and you get a delicious, light, healthy salad of autumn garden gifts.
- Cooking time: 4 hours
- Quantity: 2 liters
Ingredients for pickled cabbage with cranberries in lemon marinade
- 1 kg of white cabbage;
- 200 g apples;
- 100 g fresh cranberries;
- 15 g of salt.
For marinade filling:
- 1 lemon;
- 700 ml of water;
- 25 g of salt.
Method of cooking pickled cabbage with cranberries in lemon marinade
White cabbage collected in late autumn is suitable for pickling. Cut the green leaves from the cabbage, cut the stalk. Apples can be taken any, but, in my opinion, winter preparations should be not only tasty, but also beautiful, therefore we will give preference to red apples. Cranberries for pickling choose ripe and large.
Chop cabbage thinly, the width of the strip is about 3-4 millimeters. I usually cut it with a sharp knife, as well as for pickling. Mix the cabbage with salt, rub a little with your hands so that the juice appears, and the salt is distributed evenly.
Add fresh apples to the cabbage, cut into thin slices, cranberries, well washed and dried. Mix vegetables and fruits, cover with a lid and leave for 3 hours in a cool place.
Squeeze the juice from fresh lemon, filter it so that the marinade does not get into the bones. Mix lemon juice with hot water, add salt. Marinade bring to a boil, cook for 3 minutes. If desired, you can replace the lemon juice with wine or apple cider vinegar, or take 3-4 g of citric acid instead.
Net jars fill with one-third hot marinade. We put cabbage with fruit in them, we condense a little. Try to evenly distribute the cranberries, apples and cabbage in each jar. Marinade cast from cans is not necessary. If you put the cabbage, and then pour, then it is compacted and the marinade will remain at the top.
Close the jars of pickled cabbage with lids and set to sterilize. At the bottom of the pot, we put a towel rolled up in several layers, pour the jars with hot water to the hangers. Sterilize one-liter jars at a temperature of about 95 degrees (almost at boiling) for 25 minutes. Then we cool the pickled cabbage, turning the jars on the lid, store in a cool room.
The storage temperature of pickled vegetables should not be above 8 degrees Celsius and below 0 degrees. Marinated cabbage must ripen. In the case when blanching was not applied, it takes about 40-50 days.
