Quick pickled cabbage
Pickled cabbage is simple, comforting and quick to make. Add spices to suit your taste; I like fresh ginger and lingonberries. This time I kept it plain because I was using it in vinegret, a beetroot salad.
Shred the cabbage thinly.
Grate the carrots on a coarse grater.
Cut the garlic into slices and mix with cabbage and carrots. There is no need to mash the cabbage, just mix the ingredients.
Take a liter jar or container and place the cabbage tightly, lightly compacting it. The volume is exactly the size of all the cabbage that fits into the jar.
Dissolve salt, sugar and vinegar in boiling water. Pour hot brine over cabbage. There is just enough brine to cover the cabbage completely.
Let the cabbage cool, cover with a lid and put in the refrigerator for 12-16 hours.