Provencal Pickled Cabbage

1. 1 White cabbagepaquet 1,2 kg ≈ $2.40 550 g
2. 2 Carrots≈ $1.50 par kg 70 g
3. 3 Bell peppers≈ $6.00 par kg 60 g
4. 4 Frozen cranberriespaquet 300 g ≈ $3.00 30 g
5. 5 Sunflower oilpaquet 900 ml ≈ $3.50 60 ml
6. 6 Vinegar 9%paquet 500 ml ≈ $1.30 60 ml
7. 7 Salt 15 g
8. 8 Sugarpaquet 1 kg ≈ $1.60 45 g

Les éléments en gris sont le sel, les épices et tout ce qui pèse moins de 30 g par bocal : vous en avez généralement à la maison, donc ce n'est pas inclus dans le prix du bocal. Le sucre, le vinaigre et l'huile à partir de 30 g sont comptabilisés dans le prix.

Méthode

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.