Marinated Cabbage and Bell Pepper Salad

Kateryna Bondar
Marinated Cabbage and Bell Pepper SaladMarinated Cabbage and Bell Pepper Salad
Cuisine
Course
Serves 4 people
Prep time
30m

A crunchy quick-pickled salad of cabbage, sweet pepper and carrot that’s ready in twelve hours under a weight — no long fermenting involved. The sweet-and-sour brine pulls double duty: poured on still-warm, it briefly scalds the shredded cabbage so it softens without going limp, while the oil in it coats each strand, adds gloss and rounds off the sharpness of the vinegar.

Worth knowing before you start

  • Don’t confuse the vinegar strengths: 2 tablespoons of 30% equal roughly 1 tablespoon of 70%. If you only have standard 5% white vinegar, you’ll need far more, so adjust to taste.
  • Let the brine cool a little before pouring — near-boiling liquid will cook the cabbage and cost you the crunch.

Four cloves of garlic may sound like a lot, but they give the salad its punch within hours. It keeps in the fridge for several days and is excellent alongside boiled potatoes or roast meat.

Part of Ukrainian cuisine — 464 more recipes in the section.

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Ingredients

  • 1 Kilogram
    cabbage
  • 3
    bell peppers
  • 3-4
    medium carrots
  • 4 Pieces
    garlic cloves
  • Brine:
  • 1 Liter
    water
  • 2 Tablespoons
    salt
  • 0.5
    cup of sugar
  • 0.5
    cup of oil
  • 2 Tablespoons
    30% vinegar (or 1 tbsp 70%)

Instructions

  1. Shred the cabbage and bell peppers, and grate the carrots and garlic. Mix everything and pack it tightly into a container.

  2. For the brine, bring the water to a boil with the salt, sugar and oil, and pour in the vinegar at the end.

  3. Let the brine cool slightly and pour it over the vegetables, then set a weight on top.

  4. After 12 hours the salad is ready.

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