Salting cabbage in brine for the winter is quite easy. In addition, this preparation does not require the use of table vinegar. That is why the recipe presented is very popular among those who do not like to make too savory snacks.
Step-by-step recipe for pickling cabbage in brine
Essential ingredients for winter harvesting:
- young white cabbage - 3 kg;
- large coarse carrots - 400 g;
- boiled drinking water - 2-3 liters (depending on the number of vegetables);
- granulated sugar - 1.5 tbsp. l on 1 liter of brine;
- coarse salt - 2 large spoons per 1 liter of brine.
Preparation and processing of vegetables
Salting cabbage in brine for the winter is made using young and fresh vegetables. To do this, take all of the above components, wash them well and peel them, and then chop. In this case, it is recommended to cut the cabbage into thin strips, and grate the carrots on a large grater. Further, both vegetables must be thoroughly mixed in a large basin (do not crush much, since the workpiece should turn out crispy).
Forming a Flavored Snack
Salting cabbage in brine for the winter requires the use of three-liter glass jars and plastic covers. Do not sterilize dishes, since the workpiece will not be stored in the cellar, but in the refrigerator. In addition, such an appetizer is unlikely to lie for long. After all, it turns out very tasty and juicy.
In order to form a winter harvest, you need to take a few glass jars, and then loosely lay in them a vegetable mass of white cabbage and grated carrots. If desired, these components can be flavored with a small amount of dried dill or caraway seeds.
Cooking brine
Salting cabbage with hot brine is carried out in several stages. First, you need to pour enough drinking water into the pan, and then bring it to a boil. Next, in a liquid, pour large table salt and mix everything well.
Cooking workpiece
Salting cabbage in brine for the winter does not occur on the same day. After all, such a preparation requires long-term impregnation of vegetables with salted boiling water. Thus, in a three-liter jar with cabbage and carrots, it is necessary to pour the brine up to the neck, and then cover the jar with dense gauze and keep it in this position at room temperature for two or three days. At the same time, it is advisable to pierce the vegetables with a wooden stick once a day so that all the gas comes out.
After the specified time, it is required to pour the whole brine into the pan, add sugar to it and bring to a boil. Next, the hot liquid must again be placed in cans with cabbage and carrots, closed with plastic lids, wait for complete cooling, and then put in the refrigerator. Such a blank should be stored no more than 3-4 months.
How to serve to the table
Appetizer of white cabbage on a hot brine can be consumed 2-4 days after its preparation. To do this, put the workpiece in a deep plate, season with sugar and vegetable oil, and then mix well.