Make such a sauerkraut salad to jars. In autumn it will protect you from a cold

This salad is ideal as an addition to dinner, sandwiches or simply to eat straight from the jar. Its preparation is not difficult, and the effect impresses not only with its taste, but also with a long shelf life.

For preparation sauerkraut salads in a jar You will need:

• 1 ½ cup sugar,
• 1 cup of vinegar,
• 1 cup of oil,
• 2 kg of white cabbage,
• 3 onions,
• 3 red peppers,
• 4 carrots,
• Salt, pepper.

You can use apple cider vinegarwhich will add an additional fruit note to the recipe. In turn, if you want to get a more seasoned taste, add a little less sugar.

Also check:

Finely, chop the cabbage or grate it on a mandolin grater and throw it into a large bowl. Flow it with two tablespoons of saltmix thoroughly with your hands and set aside for a while until it starts to let the juice. In the meantime, prepare the remaining vegetables. Grate the carrot on a thick grater, cut the peppers into thin stripes, and chop the onion into feathers. Get on the lagoon. Pour the vinegar into the pot, add sugar and oil, and then boil the wholeto. When the mixture boils, cool it slightly, you can also add a few bay leaves, but this is not mandatory.

Also check:

Add previously prepared vegetables to the cabbage, season with freshly ground pepper and mix thoroughly. Set aside for about three hoursthat the flavors began to combine. After this time, pour the cooled pickle and once again, mix everything thoroughly. Now Leave the salad for the next few hours, preferably from 6 to 8so that she bite well. Finally, prepare clean, scalded jars. Fill them with a salad with the pickle and turn off. Pasteurize in a pot with hot water for 10 minutes. When the jars cool down, put them in a cool and dark place – there they will wait calmly for winter days.