Pickled cabbage salad - čalamáda

Edit - we changed the ratio vinegar-sugar as the previous one was too savory 😖
This recipe usually uses white cabbage, but we didn't have enough of it, so we added the red one. The result - after 24 hours everything was purple 😅 but we don't have a photo as proof..
Pickled cabbage salad - čalamáda
Edit - we changed the ratio vinegar-sugar as the previous one was too savory 😖
This recipe usually uses white cabbage, but we didn't have enough of it, so we added the red one. The result - after 24 hours everything was purple 😅 but we don't have a photo as proof..
Steps
- 1
Cut or grate everything into really thin pieces (we have a large grater for cabbage). We had 2 big bowls - one for white cabbage and one for red cabbage.
- 2
Make a pickling juice from vinegar, sugar, water and pickling spices (except mustard seeds). Pour it over mixed veggies and let it sit for 24 hours. Veggies will release some juice too.
- 3
The next day, put veggies with juice into jars and close them tightly. The original recipe says there is no need to sterilize, but we did.
We sterilized for 10 minutes at 90°C. Then turn the jars upside down (for a few minutes) to make sure they don't leak and let them cool slowly, covered with a blanket (for another 24 hours).
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