Pickled Cabbage with Cranberries in Lemon Marinade
Marinating is one of the most popular methods of harvesting fruits and vegetables. Pathogens die in acetic acid, but not always and not everyone likes acetic marinade. In addition, acetic acid has a negative effect on our body, especially in large quantities! Slightly acid marinade based on lemon juice and sterilization of preparations for 25 minutes (for cans with a capacity of 1 liter) will allow you to prepare pickled cabbage without vinegar. Do not forget that the slightly acidic marinade must be shortened by 2 centimeters to the neck of the jar and use only varnished lids.
The cabbage cooked according to this recipe will turn out crispy, moderately acidic and very tasty. Season the prepared cabbage with cranberries and apples with olive oil, and you will get a tasty, light, healthy salad from autumn garden gifts.
- Time for preparing: 4 hours
- Amount: 2 liters
Ingredients for Pickled Cabbage with Cranberries in Lemon Marinade
- 1 kg of white cabbage;
- 200 g of apples;
- 100 g of fresh cranberries;
- 15 g of salt.
- 1 lemon
- 700 ml of water;
- 25 g of salt.
The method of preparation of pickled cabbage with cranberries in lemon marinade
For pickling suitable cabbage, harvested in late autumn. Cut green leaves from cabbage, cut the stump. You can take any apples, but, in my opinion, winter harvesting should be not only tasty, but also beautiful, so we will give preference to red apples. Cranberries for pickling choose ripe and large.
We shred cabbage thinly, the strip width is about 3-4 millimeters. Usually I cut it with a sharp knife, as well as for pickling. Mix the cabbage with salt, rub it a little with your hands so that the juice appears, and the salt is evenly distributed.
Add to the cabbage fresh apples, cut into thin slices, cranberries, well washed and dried. Mix vegetables and fruits, cover with a lid and leave for 3 hours in a cool place.
Squeeze the juice from fresh lemon, filter it so that it does not fall into the marinade of the bone. Mix lemon juice with hot water, add salt. Bring the marinade to a boil, cook for 3 minutes. If desired, you can replace lemon juice with wine or apple vinegar, or take 3-4 g of citric acid instead.
Pour clean jars with one-third of the hot marinade. We put cabbage with fruits in them, slightly condensed. Try to evenly distribute cranberries, apples and cabbage in each jar. Marinade is not necessary to cast from cans. If you put the cabbage and then pour it, it will condense and the marinade will remain at the top.
Jars with pickled cabbage close the lids and set to sterilize. Be sure to put a towel folded in several layers at the bottom of the pan, fill the jars with hot water to the shoulders. We sterilize liter jars at a temperature of about 95 degrees (almost at boiling) for 25 minutes. Then we cool the pickled cabbage, turning the jars on the lid, store in a cool room.
The storage temperature of pickled vegetables should not be higher than 8 degrees Celsius and below 0 degrees. Pickled cabbage should ripen. In the case where blanching was not applied, this occurs after about 40-50 days.