Cauliflower with ranetki - well, why not. Cabbage is lightly salted. With this recipe for preservation, useful trace elements and vitamins are preserved. Cabbage can be added to salads or simply stewed with meat.
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You will need
- - 2 heads of cauliflower;
- - 1 kg of ranetki;
- - lemon acid;
- - sugar;
- - salt.
Instruction manual
1
Cauliflower to disassemble for inflorescences. Rinse under running water. Tilt in a colander, drain to water.
2
Ranetki sort and rinse in warm water. Place on a waffle towel. Get wet excess fluid.
3
Prepare cans with a capacity of two liters. Rinse and sterilize. Boil metal caps.
4
Lay cabbage with ranetki layers. At the bottom there is a layer of cabbage, then ranetki and cabbage again.
5
Pour the filled cans with boiling water and leave for 10 minutes. Then pour the water from the cans into the sink.
6
Cooking brine. One can of 2 liters will require one tablespoon of salt and one and a half tablespoons of sugar. Bring to a boil and boil for 5 minutes. Add half a teaspoon of citric acid.
7
Pour boiling brine into jars so that it pours over the top. Roll up metal covers. Turn upside down and remove under the "fur coat".
8
After cooling completely, lower the cans into the basement. In winter, open a jar and prepare a delicious coleslaw with a light sweet and sour apple flavor.
Useful advice
Ranetki it is advisable to take immature. Ranetki can be replaced with small green apples.