It’s ready to eat on the very next day. Use fresh young spring cabbage to get the best of it.
Most importantly quick pickled cabbage can be stored in refrigerator for even 2 months, but don’t worry, usually it disappears before then:)
Recipe I use comes from my sister’s private recipe book.
- 2 kg/ 4,4 lb cabbage
- 2 medium carrots
- 1 big red peppers
- whole garlic
- 0,5 cup oil
- 4 tbs chopped parsley
- 1,5 cup water
- 1 cup sugar
- 0,75 cup vinegar
- 2 ts salt
Chop the cabbage and red peppers. Grate carrots. Smash or chop garlic. Place all vegetables in a bowl.
Put water, sugar, vinegar and salt in a pot. Bring to boil.
Pour the hot pickle water over the vegetables. Cover the bowl with cling foil and leave over night.
The next day add o,5 cup of oil, mix all and place the cabbage into the jars. It’s ready to eat!
Store in the fridge.
Not only the cabbage is prepared very quickly also the recipe is quite short and easy to remember:) The next time you invite friends for barbecue, check this recipe.