|Salads from vegetables|
Dense heads are sorted out into young, dense white coaches and poured salted water for 20-30 minutes. Then thoroughly wash them and cook for 7-10 minutes. in unsalted water. Boiled kocheshki stacked in prepared glass jars and pour boiled brine (based on 1/2 tablespoon of salt per 1 liter of water). Filled cans are covered with lids, put in a pan with hot water and sterilized with a weak boil (half-liter cans – 15 minutes, liter 25-30 minutes). After that, the caps are rolled up, the jars are put upside down, covered with a towel and left for cooling.
Marinated and canned cabbage is stored in the refrigerator.