Quick Pickled Cabbage Salad

As a child I grew up with salads made from pickled vegetables, but that takes months of effort and time to get finally a taste of the delicious salad.

I stumbled upon a Russian Forum, with lots of culinary gifted young ladies and there I found this wonderful recipe that not only takes 24 hours to make but it tastes as good as it came from a jar made months ago.

I will recommend this recipe to all that love pickles.

Here is the SOURCE of this recipe.

Emerald, thank you very much.

I think the quantity of the marinade it is per head of cabbage + all the other vegetables that come with it.

Here is what I've done:

1 large cabbage head
4 large carrots
3 stalks of celery
1/2 of large onion
1 green pepper
1 tablespoon mustard seeds

plus the marinade:
1 L water
4 cloves garlic
1 teaspoon black pepper corns
2 leveled tablespoons sea salt
5 leveled tablespoons sugar
3 bay leaves
150 ml (5%) white vinegar

In a big bowl julienne the cabbage, celery, onion and green pepper. Grate carrot on a cheese grater. Add the mustard seeds and mix everything. Place the mixture in a large jar or a container with a tight lid.

Boil the marinade ingredients together and pour over the vegetables. Let the mixture get cooler, place the lid, shake and place in the refrigerator at least 24 hours.
I tasted mine after 12 hours and it was good, but after 24 was the best.

The vegetables are nice and crunchy even after 1 week.

Best served with fried, broiled or roasted meats.

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