Salting cabbage in brine for the winter: step by step recipe

Salting of cabbage in brine for the winter is carried outpretty easy. In addition, such a preparation does not require the use of table vinegar. That's why the presented recipe is very popular among those who do not like to make too sharp snacks.

Step-by-step recipe for pickling cabbage in brine

Necessary ingredients for winter harvesting:

white cabbage young - 3 kg;
fresh carrots large - 400 g;
drinking water boiled - 2-3 liters (depending on the number of vegetables);
sand sugar - 1.5 tbsp. l. per 1 liter of brine;
salt is a large cookery - 2 large spoons per 1 liter of brine.

Preparation and processing of vegetables

Salting cabbage in brine for the winter is made withusing young and fresh vegetables. To do this, take all of the above components, wash them well and peel them, and then chop them. Cabbage is then recommended to cut into thin strips, and grate the carrots on a large grater. Next, both vegetables must be thoroughly mixed in a large basin (do not strongly crush, as the workpiece should turn crispy).

Forming a fragrant snack

Salting cabbage in brine for the winter requiresuse of three-liter glass jars and polyethylene caps. Sterilize the dishes should not be, because the storage will be stored not in the cellar, but in the refrigerator. In addition, such an appetizer is unlikely to lie for long. After all, it turns out very tasty and juicy.

In order to form a winter blank,you need to take a few glass jars, and then loosely put in them a vegetable mass of white cabbage and grated carrots. If desired, these components can be flavored with a small amount of dried fennel seeds or cumin.

Preparation of brine

Salting of cabbage with hot brine is carried out inseveral stages. First, it is required to pour a sufficient amount of potable water into the pan, and then bring it to a boil. Further in the liquid must be poured in large table salt and mix well.

Preparing the workpiece

Salting cabbage in brine for the winter is not in theone day. After all, this procurement requires a long-term impregnation of vegetables with salted boiling water. Thus, in a three-liter jar with cabbage and carrots it is necessary to pour brine up to the neck, and then cover the jar with dense gauze and keep it at room temperature for two or three days. At the same time, once a day, vegetables should be punctured with a wooden stick, so that all the gas is released.

After the specified time, it is required to pour outall the brine in a saucepan, add sugar to it and bring to a boil. Further, the hot liquid should be placed again in jars with cabbage and carrots, covered with plastic covers, wait until it has cooled down completely, and then put in a cold store. Keep such a procurement should not more than 3-4 months.

How to properly serve the table

Snack from cabbage on hotbrine can be consumed 2-4 days after its preparation. To do this, the workpiece should be put in a deep plate, sugar and vegetable oil, and then mix well.

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