Cabbage and Bell Pepper Salad for Winter

1. 1 White cabbagepack 1.2 kg ≈ $2.40 300 g
2. 2 Bell peppers≈ $6.00 per kg 100 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Sunflower oil 25 ml
5. 5 Vinegar 9% 25 ml
6. 6 Sugar 20 g
7. 7 Salt 10 g
8. 8 Black peppercorns 1 g
9. 9 Bay leaves to taste

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. Thinly shred the cabbage, cut the pepper into strips, and grate the carrot³ on the coarse side of a grater.

2. Mix the vegetables and gently knead them with your hands until the cabbage releases some juice.

3. Sterilize a 0,5 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

4. Put the peppercorns and bay leaf on the bottom, pack in the salad tightly, pressing it down with a spoon.

5. Boil 200 ml water with the salt and sugar, pour in the oil and vinegar, and remove from the heat. Pour the hot marinade over the salad to the rim.

6. Cover the jar with the lid and sterilize it in a pot of hot water for 15 minutes from the moment it comes to a boil, then seal it.

7. Turn the jar upside down and wrap it until cool. Store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 7 days.