Cabbage pickled with slices of instant cooking

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the salad. White cabbage should be fresh and juicy, the head is tight, without green leaves on top.

2. Step 2:

   

   Peel the cabbage from the top dry and dirty leaves. We cut the head into several parts, cut out the stalk. Cut the cabbage into pieces or cubes of medium size.

3. Step 3:

   

   Carrots are washed, cleaned and cut into circles, if the carrots are not large. Large slices can be cut into several more parts.

4. Step 4:

   

   Peel the garlic, select the cloves, peel and cut them into large pieces.

5. Step 5:

   

   Put cabbage in a clean, sterilized and dried jar, layering it with carrot slices, pieces of garlic cloves and bay leaves. You can add a few peas of coriander and grind it and pour it into a jar. We put the cabbage in a jar very tightly to the shoulders of the jar, tamping its layers.

7. Step 6:

   

   Prepare the marinade. Pour water into a saucepan, turn on the fire and bring to a boil (you can immediately pour boiling water from the kettle). Add sugar, salt, vegetable oil. Stir until the sugar and salt are completely dissolved. Cook the marinade for about two minutes. Pour in a measured amount of vinegar. Turn off the fire.

8. Step 7:

   

   Immediately pour boiling marinade over the cabbage in the jar so that it completely covers the cabbage.

9. Step 8:

   

   We close the jar with cabbage with a nylon lid. Leave at room temperature until completely cooled. Then we put the jar of cabbage in the refrigerator or in another cool place for 10 hours, preferably overnight.

10. Step 9:

    

    The cabbage snack is ready. It is stored in the refrigerator for quite a long time, and the longer it stands, the tastier it becomes. But this salad turns out to be so delicious that it cannot stagnate in storage for a long time. Bon appetit!