Pickled cabbage with honey and raisins
Quick pickled cabbage with honey and raisins will be ready in about 24 hours. Marinade filling - without vinegar, with lemon juice. You can eat this salad already 3 hours after cooking, but it is better to let it brew - it will be tastier. Choose honey to your liking, any raisins will suit any - you want light, you want dark. The marinade is just awesome! It combines garlic with chili, aromatic honey and sour lemon - sweet, spicy, salty, sour and hot. In general, there are all components of a harmonious bouquet of tastes.
- Time for preparing: 20 minutes
- Amount: 2 cans with a capacity of 0.75 l
Ingredients for Pickled Cabbage with Honey and Raisins
- 800 g of white cabbage;
- 150 g carrots;
- 1 lemon
- 5 cloves of garlic;
- 1 pod of chili;
- 2 tablespoons of raisins;
- 100 ml of olive oil;
- 2 tablespoons of honey;
- 1 tablespoon of coarse salt;
- coriander, mustard seeds, bay leaf;
- drinking water.
The method of preparation of quick pickled cabbage
Shred small forks of cabbage in narrow stripes. The width of the chips in the recipe for pickled cabbage must be less than 3 millimeters for the salad to marinate quickly.
Sprinkle the cabbage with a teaspoon of coarse salt, knead it with your hands to become soft, it is convenient to put soft cabbage in jars.
Cut the carrots in very thin circles, conveniently using a vegetable cutter, if thin slices are not obtained manually, it is better to grate it on a coarse grater. Add the chopped carrot to the cabbage.
Mix the vegetables with your hands.
Cut the garlic cloves peeled into thin slices, peel the chili pod from seeds, cut into rings, add chili and garlic to the chopped vegetables.
Pour raisins with boiling water for several minutes, recline on a sieve, rinse with running water. Add washed raisins to the other ingredients of pickled cabbage, then mix everything thoroughly. I advise you to put the vegetables on the desktop or in a large basin and mix with your hands.
In clean and dry jars, we spread the vegetables not very tightly, you do not need to tamp.
We boil drinking water, pour into jars, and immediately pour into a saucepan. So you can accurately determine the right amount of pickle fill.
Pour about 100 ml of water from the stewpan, add the remaining salt, put a few leaves of laurel, pour a teaspoon of coriander seeds and mustard seeds.
Squeeze lemon juice, filter through a sieve to get rid of the seeds.
Pour olive oil into a stewpan with marinade filling, bring to a boil, boil for several minutes. Remove the fire, pour in the lemon juice, add honey, mix thoroughly. In order to maximize the preservation of nutrients in honey and lemon juice, it is better to cool the marinade to about 70 degrees Celsius, so most of the vitamins will be preserved.
Pour the marinade into the cans so that it completely covers the contents of the cans. You can squeeze vegetables lightly so that they hide under water.
We close the banks tightly, leave at room temperature for a day, then put them in the refrigerator. Quick pickled cabbage with honey and raisins is ready.
Enjoy your meal.