Pickled Red Cabbage
Pickled red cabbage cooked according to this recipe is a spicy, sweet and sour and spicy vegetable snack made of seasonal vegetables. According to this recipe, you can also pickle ordinary cabbage, but with a red appetizer it turns out to be very colorful and bright. It turns out a good decoration of the festive table - delicious and elegant.
- Time for preparing: 1 hour
- Amount: 2 cans of 1 liter each
Ingredients for Pickled Red Cabbage
- 2 kg of red cabbage;
- 700 g of solid green apples;
- 200 g of onions;
- several pods of hot pepper of different colors;
- 5 g of salt.
- 1 liter of filtered water;
- 20 ml of vinegar essence;
- 6 bay leaves;
- 5-6 carnations;
- 10 g mustard seeds;
- 10 g of coriander seeds;
- 30 g of salt;
- 45 g of granulated sugar.
The method of preparation of pickled red cabbage
Red cabbage, unlike ordinary cabbage, can paint your hands purple, so I advise you to use thin medical gloves to process it. The benefit is twofold - both hands are clean and sterility is observed.
So, cut the head into two parts, cut the stump. Shred with thin stripes, a little less than 0.5 centimeters wide or so.
Next, take strong, hard, 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 of cold water. So that they do not oxidize, pour freshly squeezed lemon juice. Sliced apples will remain light, besides lemon juice will give a pleasant aroma to vegetables.
We clear small heads of onions from a husk, we cut off a root lobe. Cut small onions into four parts.
For pickling, we choose not the most vicious pepper, it should add spiciness and piquancy to pickled vegetables, but not interrupt the taste. So, we clean the red and green chilies from partitions and seeds, cut the stalks, cut into rings 0.5 cm wide or a little thinner.
First, put the cabbage in a deep bowl, then add about a teaspoon of fine salt, grind with salt. This is a necessary action that will significantly reduce the volume of cabbage. Then add chopped chili, sliced apples (without water) and chopped onions to the bowl.
We make the marinade. Heat the filtered water to a boil, add salt, mustard and coriander seeds, bay leaves and cloves. Boil for 5-6 minutes, remove from heat, pour the vinegar essence into a bowl with vegetables.
Cooking jars. Wash in a solution of baking soda, rinse thoroughly with clean water. We put on the oven grate with the neck down, dry at a temperature of 120 degrees Celsius for 10 minutes.
We get cans, fill with the vegetable mixture. Then we pour in them a hot marinade.
We screw tightly varnished boiled caps. We put in a large pan on a napkin made of cotton cloth, pour hot water. We sterilize pickled red cabbage for 25 minutes.
Tightly screw the lids, turn the neck down, cover with a blanket. After cooling, we remove the pickled red cabbage in a cool storage room.