Quick pickled cabbage with peppers, onions and carrots under a nylon lid: you can eat in a day
White cabbage is a very useful and versatile vegetable for making delicious salads, soups, borscht, and it can also be stewed, fried, pickled, and made into delicious salads with vegetables for the winter.
- cabbage - 5 kg
- onions - 1 kg
- sweet pepper - 1 kg
- carrots - 1 kg
- sugar - 200 g
- salt - 4 tbsp
- vinegar 9% - 300-350 ml
- vegetable oil - 300-350 ml
Method of preparation:
1. Finely chop the cabbage. Cut the onion into half rings, grate the carrots on a Korean carrot grater. Cut the pepper into strips.
2. Mix the vegetables, add sugar, vinegar, oil, salt, mix well.
3. Put the salad in three-liter jars, pour the juice from the vegetables and cover with nylon lids. Alternatively, store in plastic tubs.
You can eat the cabbage right away, but it is better to marinate it for a day. The salad keeps well in the basement, and even better in the refrigerator!
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