Classic recipe

1 L 50 min.

1. Cut the cabbage into medium strips.
2. Wash and peel the carrots, and then grate coarsely.
3. Grate apples as well.
4. Grind all the crushed ingredients into a basin and place in a prepared sterile jar, covering with a lid on top.
5. Boil water and throw salt, sugar and citric acid into it. Cook until the spices are completely dissolved. Pour hot marinade over salad in the jar. Using a fork, remove excess air by piercing the workpiece in a container and add the marinade to the top.
6. Cover the top of the jar with a lid and place in a pan with warm water and a cloth at the bottom. Bring to a boil and keep at a quiet boil for 15 minutes.
7. Gently take out the jar, move to the board and roll up the lid. Turn the container upside down and wrap until it cools.

Video recipe

Classic Recipe Video Recipe: Classic Recipe

With garlic

2.2–2.5 L 1 hour 05 min. / 1 ​​day

1. Boil water and put spices in it. Then set aside from the heat and let it brew for 1 hour.
2. Chop the cabbage.
3. Wash and peel carrots, apples, garlic. Grate carrots and apples on a Korean carrot grater. Squeeze the garlic through a press or chop.
4. Mix all the crushed components and put them tightly in a clean three-liter jar. Put oil, vinegar, sugar and salt into the cooled marinade.
5. Heat the marinade to a boil and stir to dissolve the honey in it.
6. Pour the chopped vegetables with a marinade and seal on top with a clean polyethylene lid. Let it brew for a day so that the cabbage starts up the juice and soaks in the marinade. Then refrigerate.

Video recipe

With garlic Video recipe: With garlic

With bell pepper

5 l3 days

1. Divide the head of cabbage into four pieces, and then each piece in half. The cutting is quite large.
2. Peppers should be peeled from seeds and partitions inside, cut lengthwise into 8 slices. Peel hot pepper and divide it into two equal parts.
3. Peel the carrots and garlic, wash and cut into circles.
4. Divide the washed apples into 4-6 slices and place in acidified water with citric acid so that they do not become dark in color.
5. Place prepared cabbage in a saucepan, sprinkled with garlic. Then lay the carrots, peppers, garlic again in layers, and lastly put apple slices.
6. To cook the marinade, add salt, sugar and spices to the boiled water. Boil for 5-8 minutes, and add vinegar at the end. When it boils, turn it off. Pull out the bay leaf, as it is no longer needed.
7. Pour the vegetables in the pan with hot marinade.
8. To prevent apples from rising, top them with a flat, proportionate plate. Close the lid and wait for cooling.
9. Put in a refrigerator or cellar. After 2-3 days, this dish is ready.

Important! When handling hot pepper, wear rubber gloves to avoid irritation. If skin contact with this burning vegetable could not be avoided, then the affected area should be washed with cold water and greased with vegetable oil.

With spices

6 l3 hours

1. Cut cabbage into strips about 4-5 mm wide.
2. Then lower it into boiling water for 60 seconds, throw it in a colander and cool it with cool water from the tap.
3. Allow liquid to drain.
4. Remove the stalk from washed apples and cut into 2–4 parts, removing seeds and core.
5. Put chopped fruits in a colander and dip in boiled water with citric acid (10 g per 1 liter) and then cool under cold water from a tap.
6. So that apple slices do not begin to darken, they are placed in water after cooling with the addition of citric acid (1 g per 1 liter).
7. To prepare the marinade, 1.2 l of water is poured into the pan, sugar, salt are thrown and boiled for 10 minutes, adding acetic acid at the end.
8. At the bottom of sterile 0.5–1 L cans, 2-3 allspice, 1 cinnamon stick, 1 clove is placed, and then stuffed with cabbage and apples, laying them in layers.
9. Pour cans with hot marinade.
10. Cover the container with the workpiece with boiled lids, transfer to a pan with water, heated to 65–70 ° С. Banks in 0.5 l pasteurized for 20 minutes, and with a volume of 1 liter - 30 minutes.
11. Close cans with a preservation key.
12. Cans put upside down and let them cool.