Pickled Cabbage with Beets

1 middle size cabbage

2 beets

2 carrots

3 cloves of garlic

 For the marinade

1 litre of water

2 tbsp of sugar

2 tbsp of salt

Few black peppercorns

1 bay leaf

1/2 cup of vinegar

1/2 cup of sunflower oil

Remove the center of the cabbage and cut the cabbage alongside for 8 parts. Peel the beets and the carrots; cut the beets for long chunks and shred the carrots. Peel the garlic cloves and slice them. Put all prepared veggies in a pot and make a marinade.

For the marinade, mix all the ingredients together (except sunflower oil), bring them to a boil and let it boil for about 5 min. Take from the stove, pour the oil into the marinade, mix it well and pour a hot marinade into the veggies. Cover with the lid and let it stay in a cold place till everything cools down. When it is completely cold, transfer the whole thing into the glass jar (jars), cover with the lid and put in a fridge to store. From my experience, it can stay in a fridge through the entire winter.

Enjoy!