Table of contents:
- Ingredients for Gurian Pickled Cabbage
- Method for preparing spicy pickled cabbage in Gurian style without oil
Gurian-style pickled cabbage - spicy, bright pink, incredibly tasty and crunchy, it takes only three days to cook. This recipe without oil, butter can be seasoned with ready-made vegetables, however, it turns out delicious without it. Why voluntarily add extra calories? The finished cabbage is stored in the refrigerator. I never put in a large amount for the future, I use a saucepan with a capacity of about 4 liters. All the ingredients specified in the recipe are placed in it freely.
- Cooking time: 20 minutes
- Servings: 8-10
Ingredients for Gurian Pickled Cabbage
- 1 kg of white cabbage;
- 1 medium beet;
- 1 head of garlic;
- 1 chili pod;
- 1 bunch of cilantro or celery
- a handful of cranberries.
For marinade pouring:
- 1.5 l of water;
- 130 ml of apple cider vinegar;
- 100 g granulated sugar;
- 20 g salt;
- 3 bay leaves;
- 1 teaspoon coriander
- colored and allspice, cloves.
Method for preparing spicy pickled cabbage in Gurian style without oil
We clean the dense cabbage forks from the upper leaves, cut it in half, cut out the stump. We cut the cabbage coarsely, if the container for salting allows, you can simply cut the forks into 4-6 parts. So, in a deep stainless steel dish, enamel or glass, we put a layer of coarsely chopped cabbage.
Wash the beets thoroughly with a brush, peel them, cut them into thin slices. A vegetable cutter with a special attachment allows you to cut vegetables thinly, it is very convenient and your hands are clean. Place a layer of thin beetroot slices on top of the sliced cabbage.
We peel the head of garlic from the husk, cut the cloves into thin slices. The amount of garlic to your taste, but I note that in this recipe for pickled cabbage, the more, the tastier. Pour some of the chopped garlic on the beets.
Knead the chili pods between palms, cut off the tips, shake out the seeds. Cut the chili into rings, add to the pan.
Next, add a handful of finely chopped cilantro or celery.
We fill the pan to the very top, alternating layers of beets and cabbage, sprinkle each layer of beets with garlic, chili and herbs, add a handful of cranberries to one of the layers.
We put vegetables quite loosely, if they are packed tightly and tamped, they will marinate for a long time. Leave the top layer of beets clean, without seasonings.
We cook the marinade filling. Pour granulated sugar into a saucepan, add table salt, bay leaves, coriander seeds. Pour in a teaspoon of multi-colored peppercorns, add a few clove buds and a few allspice peas. Bring the filling to a boil, boil for a few minutes, remove from heat, pour in apple cider vinegar.
Pour the filling into the pan, it should almost completely cover the vegetables. If the marinade is not enough, then add boiled water, close the pan with a lid, shake it so that everything is well mixed.
We put a plate on the vegetables, press with a load, cover with cling film or a towel. We leave vegetables at room temperature for three days. After three days, the cabbage will acquire a bright pink color, it will absorb the spicy and pungent marinade. At this stage, you can already eat vegetables. We transfer them to clean and dry jars, add marinade filling to the jars, close tightly and store in the refrigerator.