Recipe salad with capustomy and Bolgarism perceum

In our family, everyone loves sauerkraut and pickled cabbage, we eat it often and often, so I have some crown recipes for this snack, one of which I want to share.





Pickled cabbage with sweet pepper is easy to prepare. I cook in the evening and eat in the morning!





And it turns out that it is always equally white, crispy, fragrant and sweet and sour.

Cabbage salad with Bulgarian pepper Ingredients

• 5kg cabbage
• 1kg carrots
• 1 kg of onions
• 1kg sweet pepper
• 250ml 9% vinegar
• 250 ml of vegetable oil
• 250g sugar
• 180g salt
• 5-6 peas of black pepper

Preparation

1. Slash the cabbage, cut the onions with half rings.
   
   
   
2. Rub the carrots on the grater and cut the straw Bulgarian pepper.
   
   
   
3. In boiled water add salt, sugar and sunflower oil. Bring it to a boil. Take it off the fire and add vinegar. Marinade's ready. Earlier we wrote how to replace vinegar in marinades, which is a good preservative, but, unfortunately, does not always benefit us.
   
   Deciding to wintertimeDo not forget about the impeccable preparation of cans and covers: they must be sterilized, and even more thoroughly than usual, to 100% eliminate the possibility of bloating the covers.
   
   
4. Mix the vegetables, add the pepper, and put it in jars.
   
   
   
5. Pour the salad with marinade (still warm).
   
   
   
6. Put the salad in the fridge for 12 hours.
   
   
   
7. Bon appetit!

Thanks to a small amount of vinegar cabbage It can be stored in the refrigerator for a long time, but we want to assure you that it is usually eaten much faster!