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Pickled crispy cabbage and juicy bell peppers are a great snack for the winter. Pickled salted vegetables contain a huge amount of sodium and vitamin C. Lack of vitamin C provokes the development of scurvy. Previously, sailors most often suffered from this disease, as they faced a lack of vitamins on long voyages. Now, sauerkraut is included in the diet on every ship. Pickle tomatoes with cabbage for the winter according to our recipe and enrich your body with vitamin C.

Step 1

Sterilize the jars. Put them in the oven for 20 minutes, the temperature inside should be 100-110 °C. Then turn off the oven, let the jars cool inside for a few minutes.

Step 2

Shred the cabbage.

Step 3

Cut out the core and seeds from the pepper and cut it into thin slices.

Step 4

Peel and cut the onion into half rings.

Step 5

Grate the carrots on a coarse grater.

Step 6

Place all the vegetables in a deep plate.

Step 7

Add oil, vinegar, salt and sugar to the vegetables. Mix thoroughly.

Step 8

Cover the vegetables and refrigerate for 5-6 hours.

Step 9

Place the cabbage salad in a jar and seal.