This classic Russian-style pickle is made by pouring a hot vinegar brine with garlic, bay leaves, and peppercorns over thinly shredded cabbage and carrots. The brine is prepared quickly in the uncovered pressure-cooker pot, shortening the marinating time.
Put the cabbage, carrot, and garlic in a large bowl and mix well.
In the pressure-cooker pot, uncovered, boil the vinegar, cooking oil, water, sugar, salt, bay leaves, and peppercorns for 5 minutes.
Pour the hot brine over the vegetables, mix well, and let cool at room temperature for 1 hour.
Transfer the mixture to jars and marinate in the refrigerator for at least 1 day before serving.
Do not open the pressure cooker lid until all the steam has been released; opening it under pressure can cause serious burns.
1 gün beklemek bana az geldi, lahana hâlâ çok çiğ ve keskin kaldı; 2 ya da 3 gün beklesem tat daha mı yumuşar, yoksa sirke oranını mı azaltmalıyım?
Salamurayı 5 dakika yerine 8 dakika kaynattım, tuz biraz daha erisin istedim; sonuç çok değişmedi ama karabiber taneleri biraz daha yoğun bir tat bıraktı, bir dahaki sefere yine aynısını yapacağım.
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