How to pickle cabbage

Marinated cabbage is different from quasheoy The fact that it has vinegar. You can marine any cabbage: white, blocked, color. In this case, any obtained is very tasty, crispy and fragrant.

1. Cut the square pieces of 2 kg of white cabbage.
2. On a large grater, soda four more carrots.
3. Mix the vegetables and add two large garlic teeth missing through the press, and a tablespoon of ground red pepper.
4. Fold the cabbage into the pan, shifting it with a laurel sheet (only 8-10 pieces).
5. Fill the cabbage hot marinade (1 liter of boiling water, 2 tablespoons of salt, 2 tablespoons of vinegar, 5 tablespoons of sugar).
6. Leave the saucepan on the table, to the complete cooling of the brine.
7. Transfer the capacity with the cabbage to the cold place and take a sample in two days.

1. One medium whipped cabbage plugs cut into large slices (1.5-2 cm wide).
2. One small bright colored beets. Suitoriate on a large grater.
3. Large carrots lie straw.
4. Garlic head floor Cut thin slices.
5. Fold with cabbage layers with all prepared vegetables into a three-liter glass jar.
6. Weld the marinade of two liters of water, one cup of sugar, six spoons of salt, two tablespoons of vinegar, fragrant and acute pepper to taste.
7. Hot marinade pour cabbage and let it cool.
8. Put in the refrigerator and give the cabbage 4-5 days. During this time, it will be leaned with beetlarms and will not only be delicious, but also beautiful.

1. Two kilos of red cabbage sink thinly.
2. One big root of Khrena skip through the meat grinder.
3. 5-6 cloves of garlic cut into thin plates.
4. Mix the prepared ingredients.
5. At the bottom of the banks to put 3-4 currant sheets and umbrella dill.
6. Top tightly lay cabbage.
7. Fill it with cooled marinade cooked from one liter of water, twenty grams of salt and sugar and one glass of vinegar.

Marinated in this way, the cabbage can be served on the table in a week.

1. Big Cochan Cauliflower Disassembled on inflorescences.
2. Enjoy one big carrot with thin petals - use a potato.
3. Two Bulgarian peppers (yellow and red) Cut long slices.
4. Two beam of greenery (parsley and dill) lie big.
5. Prepared vegetables and greens fold layers in a saucepan or glass jar.
6. In between vegetables, put five or six purified cloves of garlic.
7. Pour vegetables with hot marinade, which boil out of three glasses of water, and a half sugar glasses, one tablespoon with a slide salt and 150 ml of vinegar.
8. Cabbage to use will be ready in 6-8 hours.

When marinating in any cabbage, you can taste to add cloves of cloves, slices of ginger, slices of apples. Marine cabbage is better in small portions - recently cooked it is tastier than when it stands for a long time.