Pickled sweet cabbage

Pickled sweet cabbage very simple in preparation, and as a result turns out very refined snack practically to any dish. Especially I like to give it to meat dishes, it perfectly supplements them, doing easier. It is possible to tell much about advantage of such cabbage, I will tell only that in her remain all of usefulness and cabbage, both carrots, and onions. Pickled sweet cabbage can be given safely to children, I am sure: they will like such delicacy. Usually sweet pickled cabbage is cooked in the fall when reap a crop. But I pickle it both in the spring, and in the summer. It turns out as on me, even more tasty, but it is stored not for long therefore for couple of days she needs to be eaten. Surely try my recipe how to prepare pickled sweet cabbage quickly and simply. Also share the responses!
Ingredients:
White cabbage: 1 Kilogram,
Carrots: 0,5-1 Pieces,
Onion: 1 Piece,
Water: 250 Milliliters,
Salt: 1 Tablespoon,
Sugar: 50 Grams,
Olive oil Extra Virgin: 50 Milliliters,
Vinegar: 30 Milliliters
Preparation:
Prepare all necessary ingredients. Clean root crops, remove the top leaves from cabbage.
Rub cabbage on a special grater or knife more thinly.
Small chop a bulb, and grate carrots. By the size onions and carrots have to be approximately identical.
Mix onions, carrots and cabbage in one bowl, slightly knead hands that juice was better emitted. If you use young cabbage, then it is possible and not to knead it.
For preparation of marinade in 250 ml. waters part sugar.
Add salt.
Pour in a sting.
The last add olive oil, put the received liquid on fire. Bring to boiling. I advise to use olive oil, it has less expressed smell and in him it is more advantage, than in sunflower.
Cool marinade and pour to vegetables. Well mix everything and leave for 2-3 hours.
Cabbage can be given, but to make her taste even more expressed and bright, spread out it on banks, cover and send to the refrigerator for couple of days. You will see that every day she will become is more tasty. Bon appetit!