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Video: Quick Pickled Cabbage With Honey And Raisins. Step-by-step Recipe With Photo
Quick pickled cabbage with honey and raisins will be ready in about 24 hours. Marinade pouring - without vinegar, with lemon juice. You can eat this salad within 3 hours after preparation, but it is better to let it brew - it will be tastier. Choose honey according to your taste, any raisins are also suitable - you want light, you want dark. Marinade is just awesome! It perfectly combines garlic with chili, fragrant honey and sour lemon - sweet, spicy, salty, sour and hot. In general, there are all the components of a harmonious bouquet of tastes.
- Cooking time: 20 minutes
- Quantity: 2 cans with a capacity of 0.75 l
Ingredients for pickled cabbage with honey and raisins
- 800 g white cabbage;
- 150 g carrots;
- 1 lemon;
- 5 cloves of garlic;
- 1 chili pod;
- 2 tablespoons of raisins;
- 100 ml olive oil;
- 2 tablespoons of honey;
- 1 tablespoon of coarse salt
- coriander, mustard seeds, bay leaf;
- drinking water.
Method for preparing quick pickled cabbage
Shred small forks of white cabbage into narrow strips. The width of the shavings in the pickled cabbage recipe should 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 so that it becomes soft, soft cabbage is conveniently placed in jars.
We cut the carrots into very thin slices, conveniently with the help of a vegetable cutter, if thin slices are not obtained by hand, then it is better to grate them on a coarse grater. Add chopped carrots to cabbage.
Mix vegetables with your hands.
Cut the peeled garlic cloves 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 a few minutes, put them on a sieve, rinse with running water. Add the washed raisins to the rest of the pickled cabbage ingredients, then mix everything thoroughly. I advise you to put the vegetables on a work table or in a large bowl and mix by hand.
We put vegetables in clean and dry jars not very tightly, there is no 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 marinade pouring.
Drain about 100 ml of water from the saucepan, add the remaining salt, put a few laurel leaves, add a teaspoon of coriander seeds and mustard seeds each.
Squeeze out the lemon juice, filter through a sieve to get rid of the seeds.
Pour olive oil into a saucepan with marinade pouring, bring to a boil, boil for several minutes. Remove the heat, pour in lemon juice, add honey, mix thoroughly. In order to preserve the beneficial substances in honey and lemon juice as much as possible, it is better to cool the marinade to about 70 degrees Celsius, so that most of the vitamins will be preserved.
Pour the marinade into the jars so that it completely covers the contents of the jars. You can press down on the vegetables slightly to hide them underwater.
We close the jars tightly, leave at room temperature for a day, then put them in the refrigerator. Quick pickled cabbage with honey and raisins is ready.