Pickle with Cabbage and Red Peppers

02/11/2017
Topato
fromTopatoNovice339956945
"The rule is to close at least 3 jars of pickle for every bottle of brandy."
Preparation20 min.
Cooking5 min.
Тotal25 min.
Servings1
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Ingredients

  • cabbages - 4.5 lb (2 kg)
  • peppers - 17.5 oz (500 g), red
  • celery - 1 bunch
  • marinade
  • sea salt - 3 tbsp
  • sugar - 3 tbsp
  • vinegar - 1 1/5 cups (300 ml)
  • water - for topping off
  • black pepper - grains
  • oil - 3 1/3 tbsp (50 ml)

Preparation

Clean the cabbage of the dry leaves and core. Cut it into strips.

Wash the peppers and remove their seeds. Cut them into short strips as well.

Combine all the vegetables in a large container, along with the finely chopped celery. Sprinkle 1 tbsp salt and rub lightly with your hands to soften the cabbage a bit.

Fill jars with the veggies, pressing them with your hands. In a pot, heat the vinegar, salt, sugar and oil. You can add black pepper grains too.

After boiling for 3 min., remove from the stove and pour this mixture over the veggie mix, then top off with warm water and close with a cap. Leave in a dark and cool area to pickle.

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