With bell pepper has a rich vegetable taste and a pleasant aroma. It goes well with many products and can be a great addition to meat or boiled potatoes. Today’s publication presents an interesting selection of recipes for preparing such snacks.

To create such snacks, it is advisable to use fresh and high-quality vegetables. Cabbage should be small, solid and heavy enough. It is important that there are no dark dots and spots on its leaflets indicating the onset of putrefactive processes. To make the salad more tender, it is recommended to chop the cabbage with a thin straw. If you got not very young forks with harsh leaves, you can reanimate it by adding a small amount of table or fruit vinegar to the snack.

As for paprika, it is advisable to use multi-colored meaty specimens for preparing a salad. As a dressing, vegetable oil or its mixture with mustard, soy sauce or lemon juice is usually used.

Basic version

Salad made using the technology described below has a simple composition. But despite this, it turns out to be quite tasty and incredibly useful. To make a quick cabbage salad with bell pepper, you will need:

• 2 teaspoons of sugar.
• ¼ fork of white cabbage.
• A large spoon of 9% table vinegar.
• Bell pepper (preferably red).
• 4 large spoons of olive oil.
• Salt (to taste).

Washed cabbage is finely chopped with a sharp knife, and then put in a deep bowl. Prepared in this way, the vegetable is ground with salt to let the juice flow. Then, strips of sweet pepper are added to the common dish. The future snack is sprinkled with sugar and watered with vinegar. A fully prepared quick cabbage salad with bell pepper is seasoned with olive oil, mixed and served.

Option with carrots

This simple vegetable snack is prepared quickly enough. In addition, it is perfectly stored in the refrigerator for a whole month, so you can stock up on it for future use. If desired, it can be served not only with hot meat dishes, but also used as an additive for cooking rich borsch. This salad recipe with cabbage, carrots, bell pepper suggests the presence of the following ingredients:

• 150 milliliters of water.
• 150 grams of bell pepper.
• Clove of garlic.
• A kilo of white cabbage.
• 180 grams of carrots.
• 2 large spoons of apple cider vinegar.
• 50 grams of sugar.
• 1.5 teaspoons of salt.
• 70 milliliters of vegetable oil.

Washed finely chopped cabbage sprinkled with sugar and salt, mixed, lightly crushing hands, and left for half an hour. Then they add sweet pepper cut into strips. Squeezed garlic and grated carrots are sent there. An almost ready-made Provencal cabbage salad with bell pepper is poured with hot marinade, consisting of water, vegetable oil and apple cider vinegar. All this is transferred to a suitable container, covered with gauze and left under oppression for the whole night.

Option with onions

This easy-to-cook appetizer will allow you to add variety to the daily menu and fill the body with the missing vitamins with trace elements. Its composition contains only inexpensive and very useful components sold in any vegetable department. To make a quick cabbage salad with bell pepper, you will need:

• Head of red onion.
• A pound of white cabbage.
• A pair of red bell peppers.
• Salt, greens and vegetable oil.

Washed cabbage is cut with a sharp knife or a special shredder and put in a large vessel. To make it softer, sprinkle it with salt and rub it lightly with your hands, trying not to overdo it. Then, strips of bell pepper and onion half rings are laid in a common bowl. Chopped greens and any vegetable oil are added there. The prepared autumn salad of cabbage and bell pepper is gently mixed and served.

Cucumber variant

This interesting appetizer has a surprisingly fresh aroma. It goes well with any meat or fish dishes. And if you want, you can eat it simply with bread or baked potatoes. Since this quick recipe for coleslaw with bell pepper implies a specific food package, be sure to check if you have it at hand:

• A pair of fresh cucumbers.
• A pound of white cabbage.
• A bunch of green onions.
• 3 sweet peppers.
• Vegetable oil, vinegar and salt.

Washed and finely chopped cabbage is laid out in a suitable container. A vegetable prepared in this way is salted, lightly sprinkled with vinegar and left for twenty minutes. Then add slices of sweet pepper, sliced \u200b\u200bcucumbers and chopped green onions. Ready salad is poured with vegetable oil and served for dinner.

Option with tomatoes

This simple recipe for cabbage salad with bell pepper is interesting in that it involves the use of unusual mustard dressing. It is the sauce that gives the ready-made vegetable assortment a piquant sharpness and a pleasant fresh aroma. To prepare a similar snack you will need:

• Ripe tomato.
• A teaspoon of lemon juice.
• 350 grams of white cabbage.
• A teaspoon of sweet mustard and soy sauce.
• 3 bell peppers.
• Medium onion.
• Salt and fresh herbs.
• 4 large spoons of vegetable oil.

Finely chopped cabbage is combined with strips of bell pepper and half rings of onion. All this is seasoned with a mixture of mustard, soy sauce, vegetable oil, salt and lemon juice. Ready salad is decorated with fresh herbs and tomato slices, and then served on the table.

Apple Option

This simple but quite interesting salad has a pleasant, slightly sour taste and a light aroma. It can be prepared not only in the summer or in the fall, but also in the winter season. To create this vitamin snack you will need:

• A pound of white cabbage.
• Yellow bell pepper.
• A teaspoon of salt and vinegar.
• Large sweet and sour apple.
• A pair of large spoons of olive oil.

Washed and finely chopped cabbage is combined with salt and vinegar, and then rubbed with your hands so that it begins to secrete juice. After that, pepper, sliced \u200b\u200bin strips and a peeled grated apple are added to a common bowl. Ready salad is poured with olive oil, gently mixed and served on the table.

Egg Option

This delicious and moderately nutritious salad can be a great addition to a family dinner. It can be served not only with meat, but also as an independent snack. To prepare it, you will need:

• A pair of ripe large tomatoes.
• A large spoon of 3% vinegar.
• A pair of boiled eggs.
• A teaspoon of mustard.
• A pair of sweet peppers.
• 2 large spoons of vegetable oil.
• Salt and fresh herbs.

Washed cabbage is thinly chopped, put in a deep bowl and slightly knead with hands. Then, peeled tomatoes, chopped egg whites, and baked and chopped peppers are added to it. Ready salad is watered with dressing made from mustard, vegetable oil, vinegar, salt and sugar. Everything is carefully mixed, sprinkled with grated yolks and served on the table.

Canned Corn Option

This delicious salad has a very attractive appearance. Therefore, it will become a good decoration for a family feast. To prepare it you will need:

• 300 grams of white cabbage.
• A pair of fresh cucumbers.
• Bell pepper.
• Half a standard can of canned corn.
• 3 large spoons of olive oil.
• Salt and dill.

Pre-washed cabbage is chopped with a sharp knife and put in a deep bowl. To make it a little softer, it is slightly salted and slightly rubbed with palms. Then add strips of sweet pepper and slices of cucumbers to a common bowl. Canned corn grains are sent there. Ready quick cabbage salad with bell pepper is poured with olive oil, mixed and decorated with fresh dill.

Pickled cabbage is a tasty and healthy product. It retains all the beneficial elements of a vegetable even longer than fresh.

The product is rich in iron, magnesium, phosphorus, iodine, sulfur, calcium, vitamins C, U, amino acids. Those who include pickled vegetables in the diet are much less likely to get colds and suffer from viral infections.

In addition, the product has a beneficial effect on the activity of the gastrointestinal tract, enhances stress resistance, increases the body's defenses, and helps to cope with vitamin deficiency.

The advantages of the dish are also in simple and quick cooking, a variety of recipes. For example, instant pickled cabbage with bell pepper will saturate the body with vitamins and allow you to enjoy the unsurpassed taste of the snack.

The classic recipe for pickled cabbage with bell pepper

Everyone will enjoy the classic instant snack recipe with cabbage, carrots, bell peppers. Finely chopped garlic will give a special piquancy to the dish. Moreover, the amount of ingredients can be changed according to your preferences. In time it will take only 5 minutes of time to prepare the products and several hours for pickling vegetables. And immediately you can enjoy delicious pickled cabbage with bell pepper.

Ingredients:

• Cabbage - 1.5 kg
• Carrot - 0.2 kg
• Sweet pepper - 0.2 kg
• Garlic - 6 prongs.

• Water - 0.5 L
• Vinegar - 100 ml
• Salt - 1 tbsp
• Sugar - 0.1 kg
• Lean oil - 100 ml
• Carnation - 2 inflorescences.
• Peppercorns - 2 pcs.
• Laurel - 1 sheet.

The cooking algorithm is as follows:

1. Separate cabbage from the top dirty leaves. Cut the vegetable into 4 equal parts, remove the stalk. Rinse cabbage, dry. Using a sharp knife or chopper, cut the vegetable into thin strips. Mash cabbage with your hands to highlight the juice.

Attention!  You do not need to add cabbage or crush profusely to release more juice.

1. Peel the carrots, "tail". Rinse root vegetables under running water. Grind the vegetable in any convenient way: cut into strips, grate or shred.
2. Rinse bell peppers under running water. Cut the stem from the vegetable, dividing in half. Remove the seeds, and again douse the pepper with water. Cut the vegetable into thin strips.

Attention!  For the preparation of snacks, it is not recommended to choose green pepper, as there is not enough sweetness in the vegetable. Perfect for harvesting red or orange pepper. In addition, you can even add frozen pepper to the salad.

1. In a deep bowl, mix cabbage, peppers and carrots. Stir the vegetables with your hands. Tamp them in an enameled, glass or ceramic pan.
2. Boil water at the same time. Add sugar and salt to the boiling liquid, stir until completely dissolved. Then pour vegetable oil into the marinade. Boil the mass for 2-3 minutes. After the time has passed, add vinegar and spices to the marinade. After 1 minute, remove the pan from the heat, insist the marinade for 5-7 minutes under a closed lid.

Attention!  Before adding the marinade to the appetizer, try the taste and adjust the amount of salt, sugar, vinegar as you wish.

1. Pour the vegetables with hot marinade. Stir the contents of the pan with a wooden spatula.
2. Cover the pot with pickled cabbage with a plate 1 cm less than the diameter of the pan.
3. On top of the plate set oppression, for example, put a three-liter jar of water.
4. Maintain a snack under oppression for 2 to 3 hours.
5. Pack the finished product in glass jars and send to the refrigerator.

Store for three weeks in the refrigerator.

Spicy pickled cabbage with bell pepper

Delicious crispy cabbage goes well with appetizers onions, carrots and red bell peppers. Mustard marinade gives a rich piquant taste and aroma. At the same time, such a vegetable variety will provide the body with vitamins and minerals. In addition, it should be noted and a small cost of salad, as all the ingredients are affordable.

Components:

• Cabbage - 2 kg
• Onion - 2 pcs.
• Bulgarian pepper - 3 amount
• Carrots - 2 pcs.

• Salt - 1 tbsp
• Honey - 1 tbsp
• Mustard - 1 tbsp
• Vinegar - 100 ml.
• Mustard oil - 100 ml.
• Caraway seeds - 1 tsp

The order of preparation of spicy snacks:

1. Remove the top leaves from the cabbage. Cut corrupted places from the head of cabbage. Cut the stump by dividing the cabbage into quarters. Rinse the vegetable under running water, dry with towels. Chop the cabbage into strips.
2. Peel and rinse the carrots. Grate root vegetables or grind with straws.
3. Rinse bell pepper, cut the stem. Cut the vegetable in half, clean the seeds. Wash peppers again, dry on paper towels. Grind the vegetable into strips.
4. Peel and wash the onion. Cut the onion into strips.
5. Fold chopped vegetables into a deep container, stir.
6. Prepare a small bowl for marinade. Mix sugar, salt, vinegar and sunflower oil in a container.
7. Pour marinade into vegetable slices. Stir the mixture until smooth.
8. Prepare sterile jars. At the bottom of the container put a leaf of laurel and peppercorns.
9. Fill the jars with pickled cabbage, to the top, gently ramming each vegetable layer. Cover the cans with gauze.
10. Leave the workpiece at room temperature for 24 hours.

Attention!  Every day, pierce the workpiece with a wooden stick in several places to release air bubbles.

On the second day, daily cabbage with bell pepper, prepared according to this recipe, is ready. It remains only to transfer the appetizer to the refrigerator for later storage.

Fast cabbage with bell pepper for the winter

Quickly prepare pickled cabbage with sweet pepper can be for the winter. It turns out cabbage juicy and fresh with a spicy taste. In this case, the salad can be eaten almost immediately, without waiting for the winter cold. You can store such a treat for a whole year in a cool, darkened room, use an open jar for 14 days.

Products:

• Cabbage - 1.5 kg
• Carrot - 0.5 kg
• Onions - 0.3 kg.
• Sweet pepper - 0.5 kg.

For marinade:

• Salt - 25 g
• Vinegar - 80 ml
• Sugar - 20 g
• Lean oil - 100 ml
• Laurel - 4 leaves
• Pepper - 4 pcs.

The process of preparing pickled cabbage:

1. Peel the carrots, rinse, dry and chop the straws.
2. Chop cabbage without top leaves with a knife or on a shredder.
3. Pepper separated from seeds, stalk. Rinse the vegetable and cut into small strips.
4. Dip the onion onion with water and cut into strips.
5. Mix vegetables in a separate bowl.
6. Prepare the marinade by mixing vinegar with sugar and salt. Stir the mixture until the bulk ingredients are completely dissolved. Pour in vegetable oil and mix again.
7. Pour marinade over vegetable mass, knead by hand.
8. Put pepper and bay leaves in sterile jars. Fill containers with vegetable mass to the top. Cover the cans with lids.
9. Sterilize the workpiece in a water bath for 15 minutes.
10. Preserve cans with lids, cool and put into storage.

What other spices are suitable for pickled cabbage?

For harvesting pickled cabbage, you can use the standard set of spices, consisting of bay leaves, allspice, salt and sugar. However, you can prepare an unrivaled treat using Indian spices:

• turmeric - ½ teaspoon;
• bay leaf - 2 pieces;
• ground black pepper - 0.5 teaspoon;
• red hot pepper - 1 piece;
• carnation - 4 inflorescences;
• coriander seeds - 1 teaspoon.

You can use a mixture of Indian spices in the recipe in combination with turmeric and red pepper.

The season of white cabbage has come and it's time to think about how to prepare this healthy and tasty vegetable for the winter. There are a great many recipes for cabbage dishes; the secrets of their preparation are inherited. We suggest you do the harvesting without delay, because now it’s especially easy to buy a quality product on the market, an abundance of vegetables attracts you. When choosing a cabbage, do not forget that it should be without damage and traces of rot, otherwise spoil the whole salad, the recipe of which is described below. I would like to draw attention to the method of cooking - pickling. It is in this form that the products that make up the salad retain to the maximum all their nutrients for a long time.
Sweet crisp cabbage with a slight sour note and spicy taste of pickled pepper, what could be better for a light salad, a fragrant snack or a tempting aperitif in front of the main course? Now the most relevant and seasonal dish, of course - sauerkraut, in our recipe it will be cooked with bell pepper.

Taste Info Vegetable snacks

Ingredients per 1 liter jar:

• cabbage - 1 head of cabbage;
• red bell pepper (such as a grade of ratunda) - 1 pc.;
• medium carrot - 1 pc.;
• bay leaves - 3-4 pcs.;
• water - 2 glasses;
• vinegar - 2 tbsp. l .;
• sugar - 3 tbsp. l .;
• salt - 3/4 tbsp. l .;
• black peppercorns (allspice possible) - 5-6 pcs.;
• garlic - 2-3 cloves;
• vegetable oil - 2 tbsp.

How to cook sauerkraut with bell pepper

In order for sauerkraut with bell pepper to be a success, follow the sequence of cooking steps. Then the dish will not be ashamed to put on the festive table as a cold snack or aperitif. Its refined spicy taste will surely captivate your guests.
Free the cabbage from the top leaves, cut into 4 parts and chop finely. Use a grater for shredding cabbage or a special nozzle for this purpose, if you have a food processor.


Peel and wash medium-sized carrots and grate it on a medium grater. Add it to the cabbage.


Wash bell peppers, cut along half and remove the seed box and membranes. Rinse the vegetable under running water and cut into thin strips. We do not recommend using a combine for slicing, as pepper will let the juice in and will not look aesthetically pleasing in the finished dish. Then add pepper to the vegetables.


Pass the peeled garlic through a press or chop finely on a cutting board. Transfer it to a bowl that already has cabbage, carrots and peppers.

Put bay leaves and mix the salad well with your hands.


In a pre-washed jar, ram the mixture of vegetables.
Cook the brine. To do this, mix water with salt and sugar and put on fire. Add black pepper peas.


After boiling and dissolving the dry ingredients in water, remove the pan of liquid from the stove and pour in the amount of vinegar specified in the recipe. Vinegar should not be boiled, as it will lose its properties. Then add 2 tablespoons of vegetable oil.
Pour hot brine into a jar.
Wrap up the banks and leave for a day in this form. After 24 hours, the salad is ready to eat. Before serving, you can decorate it with berries of viburnum or cranberries, as you like.


Quickly and without much hassle, you have prepared a delicious dish of healthy and affordable products. Using sauerkraut in the autumn-winter period, you replenish the supply of vitamins in your body.

Hello, hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

Such a cabbage can be closed for the winter, frozen or eat immediately after cooking.

To quickly jump to the desired recipe, use the links in the blue frame:

Delicious pickled cabbage - a simple recipe

A very mouth-watering recipe that you will definitely like, especially since making such a cabbage is simple and does not take much time.

Ingredients

• cabbage - 1 forks per 2 kg
• garlic - 4 cloves
• carrots - 1 pc

• water - 1 liter
• vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 incomplete teaspoon)
• salt - 2 tbsp. spoons
• cloves - 5 pcs.
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pcs
• bay leaf - 3 pcs.
• peppercorns - 10 pcs.

Cooking

For cooking, choose a strong head of cabbage, wash it. Shred into thin long pieces.

Grind carrots on a grater.

We send cabbage and carrots to a container of suitable size, mix well. You do not need to squeeze and squeeze the juice.

We cut the garlic into plates.

Now let's take on the marinade. Boil a liter of water, add to it all the specified spices (see ingredients for marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn off and add the vinegar and garlic. We take out the bay leaf.

Pour the hot marinade into the cabbage, mix and let stand until it cools.

Now cabbage can be transferred to a jar and sent for storage in the refrigerator. To taste fully revealed, you need to wait 2-3 days. But if you really want, then you can eat in a day.

Wonderful crispy home-made cabbage. We serve it by pouring oil and sprinkling with herbs.

Pickled Cabbage with Bell Pepper

Another speedy recipe. This cabbage can be eaten in a day.

Ingredients

• cabbage - 1 forks (2 kg)
• bell pepper - 1 pc (medium)
• carrots - 2 pcs (medium)
• cucumber - 1 pc (medium)

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 1 tbsp. spoon with a slide
• vinegar 70% - 1 dessert spoon, or 1 tbsp. incomplete spoon

Cooking

We cut cabbage into thin strips. Grate carrots and cucumbers. Pepper also cut into strips.

Mix the vegetables carefully so that they do not choke and let the juice out.

Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.

To prepare the marinade, boil a liter of water, add salt and sugar to it. After turning off, pour the vinegar.

Pour it into a jar of hot cabbage and wait until it cools down.

When this happens, you can put the jar in the refrigerator.

In a day, pickled cabbage is ready! A very easy recipe, so many love it so much.

Pickled cabbage with beets - Gurian cabbage

This cabbage is not only beautiful, but also very tasty! It will become an adornment of any table, and also suits every day.

Ingredients

• cabbage - 1 forks (2 kg)
• beets - 1 pc (large)
• red capsicum - 1 pc (or 1 tbsp.spoon of ground red)
• carrots - 1 pc (medium)
• garlic - 7-8 cloves

• water - 1 liter
• sugar - 1 cup
• salt - 2 tbsp. spoons
• bay leaf - 3-4 pcs.
• apple cider vinegar - 1 cup
• vegetable oil -0.5 cup
• peppercorns - 6-8 pieces

Cooking

For this recipe, we cut cabbage into large pieces. Choose strong, resilient heads of cabbage so that the marinade saturates them rather than softens them.

Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.

Thinly cut the garlic into slices.

Peel the seeds and cut them into strips.

We spread all the components in a pan in layers.

Boil water for the marinade, add all the spices to it, except for vinegar and oil. Let it boil for 5-7 minutes, then turn it off. Now add the vinegar and oil to our marinade.

Pour them our cabbage.

Put a flat plate on top and some kind of load on it so that it sinks the cabbage well. In this form, leave to cool, and then put it in the refrigerator.

Gurian pickled cabbage will be ready in 4-5 days. She will get a wonderful beetroot color and amazing taste.

It turns out she is quite piquant, pungent. Perfectly sets off dishes on the festive table.

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage. And what good! We all know how ginger is good.

In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients

• cabbage - 1 forks (2 kg)
• bulgarian pepper - 1 pc.
• carrots - 1 pc
• garlic - 4-5 cloves
• ginger - 70 gr

For marinade:

• water - 1.5 liters
• sugar - 5 tbsp. spoons
• salt -3 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• bay leaf - 3 pcs.
• ground black pepper - 0.5 tsp
• apple cider vinegar - 150 ml

Cooking

We cut cabbage, carrots, garlic and pepper into thin strips.

With ginger, we peel off the skin and cut it into translucent circles.

We place all the vegetables in a pan, mix gently, but do not crumple.

We prepare the marinade as follows: bring the water to a boil and place all the indicated spices in it. Boil another 5-7 minutes. Vinegar is always put at the very end, after turning off.

Pour the marinade into the pan and put the oppression on top (a plate with a load) so that the vegetables are completely immersed in the liquid.

We wait until it cools down and put it in the refrigerator. Crispy spicy cabbage will be ready for use in a day.

The recipe is just fun!

Pickled cabbage with carrots and garlic - Ukrainian gingerbread

Another favorite and delicious recipe. Cabbage for him is cut large into quarters.

Ingredients

• cabbage - (head of cabbage weighing about 1 kg)
• carrots - 2 pcs (medium)
• bell pepper - 1 pc (optional)
• garlic - 4-5 pcs.
• cumin - 0.5 tsp

For marinade:

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
• allspice -4 pcs
• peppercorns - 5-6 pcs.
• vegetable oil - 0.5 cups

Cooking

Cabbage head cut into four parts, together with a stump.

Boil water and put cabbage there. Cook for 10 minutes over medium heat.

After that, we get the cabbage using a slotted spoon. Fill it with cold water to cool. If in the process the water is heated by cabbage, it must be replaced again with cold.

Pass the garlic through a crush.

Cut carrots and bell pepper into thin strips.

Boil water under the marinade, add spices to it. Let it boil for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.

Sprinkle cabbage with caraway seeds and garlic, fill it with marinade with carrots and pepper.

Put a plate of oppression on top. Let's wait until everything cools down and put in the refrigerator for a day. And you can eat!

Serve slicing into smaller pieces and watering with carrot and pepper marinade.

Pickled cabbage with vegetables and apples - a delicious recipe

The recipe is quite exotic, rarely anyone cooks cabbage with apples. You will be able to surprise your household or guests with its unusual taste.

Ingredients

• cabbage - 1 forks (2 kg)
• bell pepper - 3-4 pcs.
• carrots -3-4 pcs (medium)
• garlic - 1 head
• sweet and sour apples - 3-4 pcs.
• hot pepper - 1 pod

For marinade:

• water -2 liters
• sugar - 1 cup
• salt -4 tbsp. spoons
• apple cider vinegar 6% - 3/4 cup
• allspice -5-6 pieces
• peppercorns - 15 pieces
• bay leaf - 3-4 pcs.
• cloves -5-6 pieces

Cooking

My cabbage and cut into large enough pieces.

Remove the seeds from the bell pepper and cut it into 8 parts with feathers. Do the same with bitter pepper, only we will cut it in half.

Chop carrots and garlic into thin slices.

We cut apples into slices, into 4-6 parts immediately before pouring the marinade so that they do not have time to darken ugly.

Put the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Put apples on top.

Marinade is prepared in the same way as in other recipes. First, the water boils, spices are placed in it, in addition to vinegar. Cook for 5 minutes.

After turning off, add the vinegar. We take out the bay leaf, he did his job.

Fill our cabbage with marinade. Apples will try to float, so drop them on top with a flat plate.

We cover everything with a lid and wait for cooling.

Put the cabbage in the refrigerator, wait 2-3 days and you're done!

The cabbage is very tasty, it crunches remarkably. With her in a duet, apples are very tasty, be sure to try!

Georgian pickled cabbage

Very tasty recipe. We suggest watching a video lesson, because the recipe has many nuances that are better to see once than read a hundred times.

Yummy and looks great!

Cabbage

The rules should be crispy. Therefore, cabbage for it must be chosen elastic, thick, so that due to processing it does not fall apart.

Ingredients

• fork cabbage 1.2-1.5 kg
• carrot 1 medium, 100 g
• large beets 1, 200 g
• vegetable oil 5-6 tbsp
• 5 cloves garlic

For marinade

• water 1 liter
• sugar 1/2 cup
• vinegar 9% 200 ml.
• salt 2 tbsp. spoons

Cooking

Remove the top leaves from the cabbage. Cut it crosswise, remove the stump. Cut even smaller into pieces of 3-4 cm.

We cut beets and carrots into strips or whetstones. Garlic in thin circles.

We will lay out everything in a jar in layers: the first layer is cabbage, beets on top of it, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember that you need to leave room for the marinade.

We do the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade should cool before pouring, and then boldly pour it into a jar of cabbage.

Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ripen, and from beets it will acquire a beautiful pink color.

After that, put the cabbage for another day in the refrigerator.

In general, the very next day you can try it. However, for complete readiness, it will take her a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes saturated, and the taste is incomparable!