Provencal Pickled Cabbage

1. 1 White cabbagepack 1.2 kg ≈ $2.40 550 g
2. 2 Carrots≈ $1.50 per kg 70 g
3. 3 Bell peppers≈ $6.00 per kg 60 g
4. 4 Frozen cranberriespack 300 g ≈ $3.00 30 g
5. 5 Sunflower oilpack 900 ml ≈ $3.50 60 ml
6. 6 Vinegar 9%pack 500 ml ≈ $1.30 60 ml
7. 7 Salt 15 g
8. 8 Sugarpack 1 kg ≈ $1.60 45 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Shred the cabbage, grate the carrot² on the coarse side of a grater, and cut the pepper into strips. Mix the vegetables with the cranberries and gently crush them.

2. Wash a 1 l jar and scald it with boiling water or sterilize it over steam for 15 minutes.

3. Pack the vegetables tightly into the jar, leaving 2 cm below the rim.

4. Bring the water (about 300 ml) to a boil with the salt and sugar⁸, remove from the heat, and stir in the oil and vinegar⁶.

5. Pour the hot marinade over the vegetables, press them down, cover with a clean lid, and cool to room temperature.

6. Refrigerate the jar for 24 hours; after that, the cabbage is ready to eat.

7. This is an unsealed pickle and must be stored only in the refrigerator, for up to 3 weeks.