Description
Love Brussels sprouts), Added to soups, with steamed vegetables and meat. And recently I found a recipe for pickled. The recipe is very simple. Help yourself)thanks to the author N. Fomina!
Ingredients
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Brussels sprouts
500 g
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Carrots
2 piece
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Water
1 l
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Salt
1 Tbsp
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Sugar
1 Tbsp
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Vinegar
4 Tbsp
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Vegetable oil
3.5 Tbsp
Cooking
Cabbage no need to defrost.
Peel the carrot, cut into slices.
To boil the water, add the cabbage. Bring to a boil and boil 3-4 minutes.
Then add the carrots and bring to boil.
Vegetables drain in a colander.
Shifting the carrots and cabbage to lay in a jar. I got two cans.
Mix all for the marinade and bring to a boil, stirring to dissolve the sugar and salt. The hot brine to cover the vegetables. The vegetables should be completely covered with water.
Banks to cover the caps, but not to close. Cool. And cover in the fridge for two days.
Here's a cabbage turned out. Bon appetit!
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