Early cabbage for winter in cans

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the billet. White cabbage is cleaned from the upper dry and dirty leaves. Cut the head into two parts and cut out the stalk. Finely chop the cabbage with a knife or with the help of a food processor, if the workpiece is prepared in large quantities.

2. Step 2:

   

   Carrots are washed, cleaned, if the carrot is young, only from the garden, its skin is thin and tender, it can not be cleaned, it is enough to wash the vegetable with a sponge. Three carrots on a grater or pass through a food processor.

3. Step 3:

   

   Put the cooked vegetables in a large container, a bowl or basin is more convenient. Add (if any) dill seed, it will make the billet especially fragrant. Mix and knead the vegetables with clean hands.

4. Step 4:

   

   You need to prepare the jars in advance. I wash the cans with soda with running water and sterilize them in one of the convenient ways. I personally like to sterilize cans in the oven, it turns out a lot of sterile dishes at once. We put the wet jars with the neck down on the grill in a cold oven, put them at 150 degrees. Cans of 1 liter are enough to keep in the oven for 15 minutes. The lids are washed and boiled, dried.

6. Step 5:

   

   Put cabbage and carrots in jars, tamping tightly to the shoulders of the jars. In a kettle, boil water and pour it over the cabbage in cans so that the water completely covers the contents of the cans. We cover the jars with sterile lids, leave them for 15 minutes. Drain the water from the cans of cabbage into a saucepan. Boil again and repeat the procedure of pouring cabbage in jars for 15 minutes.

7. Step 6:

   

   Again, we drain the water from the cans into a saucepan. Put on the fire, add sugar and salt, bay leaf, pepper, mix so that the sugar and salt completely dissolve. When the marinade boils, pour in the vinegar and turn off the fire.

8. Step 7:

   

   Pour the prepared marinade over the cabbage cans. Immediately close and roll up the jars with lids. Leave at room temperature until completely cooled. We remove the workpiece for storage in a cool pantry.

9. Step 8:

   

   Bon appetit!