“Harlequin” Cabbage in Jars
The name “Harlequin” is literal, not poetic: white cabbage, orange carrot, red tomatoes, green cucumbers and peppers go into the jar in layers, each vegetable visible through the glass. The one trick that sets this apart from an ordinary pickle is that the cabbage is cut into large chunks rather than shredded. Shredded cabbage would go limp under boiling water; big pieces stay springy and crisp.
- The packing order matters: dill and horseradish leaves line the bottom to add aroma and discourage mold; denser vegetables sit low, softer tomatoes on top.
- A double pour of boiling water stands in for sterilizing. The first pour is drained; the second stays with the marinade and vinegar, heating everything through so the jar won’t blow its lid.
A note for cooks outside the region: the 2 tablespoons of salt and 4 of sugar season a full 3-liter jar (about 3 quarts), so the brine tastes balanced, not harsh. Warm the jars and lids first, use unblemished vegetables, and serve as a winter appetizer alongside boiled potatoes or roast meat.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Cut the cabbage into large chunks (do not shred).
Cut the rest of the vegetables, except the cucumbers and tomatoes, into 2 or 4 pieces.
Pack into 3-liter jars in this order: greens, cabbage, garlic, carrot, pepper, onion, cucumbers, tomatoes.
Pour boiling water over them and, after 5 minutes, drain the water off.
For each 3-liter jar add salt, sugar, black pepper and allspice, mustard seeds, and vinegar.
Pour boiling water over again and seal.
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