In today's article we will look at several ways to prepare pickled cabbage, and not the usual methods, but how to do it very quickly. Whatever in the morning With I did it, and in the evening at dinner I enjoyed its piquant taste. The most important thing is that we didn’t spend a lot of time on preparation and ended up with a very tasty dish.
And each recipe described below has an amazing taste and aroma. And the juiciness simply goes beyond all limits of reason. I think it will be difficult for you to decide what is best to cook, I advise you to try everything one by one. And I have no doubt that you will really like all of them. Because they have been tested more than once on my large family.
Well, it's time to start cooking! The main thing is to stock up on more of this white vegetable and gradually try each recipe separately.
Instant spicy cabbage in large pieces, Korean style
My mother prepared this appetizer for our wedding, and I’ll tell you right away by the end of the evening there wasn’t a single piece left, that’s how tasty and aromatic this dish turns out in the end.
Ingredients:
- White cabbage head – 3000 grams;
- Carrots - 500 grams;
- Garlic – 16 cloves.
Marinade:
- Water – 1000 ml;
- Granulated sugar – 165 grams;
- Rock salt – 90 grams;
- Table vinegar – 250 grams;
- Ground hot pepper – 20 grams;
- Ground black – 20 grams;
- Coriander – 20 grams.
Let's start cooking:
To begin, cut the head of cabbage into pieces of approximately three centimeters.
Peel the garlic and cut into thin slices.
Wash the carrots thoroughly, peel and chop on a Korean carrot grater.
Mix garlic and carrots in a separate bowl.
This is done in order to distribute them as evenly as possible in the cabbage.
Now add all the prepared ingredients into a large container, alternating layers.
Let's make the filling:
Heat the water, dissolve refined sugar and rock salt in it.
Place all the ingredients for the marinade into the solution and mix thoroughly until completely dissolved.
Now pour the boiling marinade over the vegetables in the pan and cover the container with heavy pressure. Let the vegetables marinate for at least fifteen hours.
Then remove the pressure, mix well and serve. Bon appetit!
Spicy cabbage with red pepper
You can adjust the spiciness of this recipe to your taste, and by the way, this marinade allows the cabbage to stand in the cellar throughout the cold winter.
Ingredients:
- Cabbage – 1 piece;
- Carrots – 2 pieces;
- Parsley – 100 grams;
- Hot pepper – 1 pod;
- Garlic – 6 cloves;
- Essence – 1 tablespoon.
Marinade:
- Drinking water – 2000 grams;
- Granulated sugar – 250 grams;
- Rock salt – 125 grams.
Let's start cooking:
For convenience, it is better to put the blanks into three-liter jars at once; from one head of cabbage you get two jars.
Heat the prepared water with refined sugar and rock salt and set it aside.
In a wide container, mix carrots cut into large pieces, parsley leaves, garlic and a pod of hot pepper.
It is better to cut the head of cabbage into five centimeter squares.
Then place all the prepared ingredients one by one. Not a lot of vegetables, as it were. From above, pour slightly cooled marinade and one tablespoon of vinegar essence into full jars.
In fact, the marinade turns out very sweet, so add more hot pepper, it will turn out very tasty.
Now let the preparations brew for a day in a warm place. The next day, close the jars with plastic lids and transfer to a cool place.
This salad can be used as a stand-alone snack or as a dressing for first and second courses and salads.
I prepared cabbage this way with the addition of sliced beets.
Cooking a recipe for instant spicy cabbage at home
I like this method for its simplicity and ease. Because in just a couple of days you can enjoy a very tasty snack.
What you will need:
- Head of cabbage - 2oo grams;
- Carrots – 0.3 kilograms;
- Hot pepper – 2 pieces;
- Garlic – 8 cloves.
For the marinade:
- Drinking water – 1000 grams;
- Rock salt – 60 grams;
- Granulated sugar – 90 grams;
- Table vinegar – 100 grams;
- Refined butter – 4/5 cup.
What do we have to do:
Take a head of cabbage, remove the top leaves and cut into arbitrary large pieces.
Peel the carrots, wash and grate on a coarse grater.
Peel the garlic and cut into thin slices. Add ½ part to the carrots.
Peel the hot pepper from the seeds and cut into thin rings.
I use gloves when working with hot peppers.
Now add all the ingredients alternating with each other in a jar. Try to do this as evenly as possible.
Heat water in a saucepan, add granulated sugar and salt. We wait for them to dissolve, then pour in sunflower oil and table vinegar. Is it boiling? Turn off and remove from heat.
When the marinade has cooled, pour it into jars with vegetables, cover with lids and leave to marinate in a warm place for a couple of days. Store cabbage in the refrigerator after cooking.
Cooking spicy cabbage with beets
Beautiful, tasty, appetizing and very juicy - that’s all about the cabbage prepared according to this recipe. I also like it for its beautiful burgundy shade, thanks to the addition of beets.
Ingredients:
- Head of cabbage – 300 grams;
- Beets – 1500 grams;
- Garlic – 16 cloves;
- Hot pepper pod – 3 fruits;
- Drinking water – 1000 grams;
- Rock salt – 75 grams.
- These proportions are calculated for one liter.
Let's get started:
Heat hot water and dissolve rock salt in it.
Now we take a head of cabbage and free it from the first leaves. Because they are often already dry. And cut it into large pieces.
Next, take the beets, peel them and cut them into slices. Peel the garlic and cut into slices. Cut the hot pepper pods into rings without removing the seeds.
The seeds greatly enhance the spiciness of the snack.
In a deep saucepan, place the chopped vegetable preparations alternating in equal layers. The last one should be beets.
Pour the cooled marinade on top and leave to brew for about five days. Next, transfer to the cold, first transfer the vegetables into jars into convenient glass containers.
Korean cabbage from white cabbage pieces
I learned this original recipe from a Korean woman; thanks to the addition of saffron, the appetizer turns out incredibly beautiful, tasty and aromatic in taste. Try it, I'm sure you will really like its taste.
No saffron? Add turmeric, it won't be any worse.
What you will need:
- Cabbage – 1 piece;
- Drinking water – 1000 grams;
- Onions – 2 heads;
- Granulated sugar - 3 tablespoons;
- Table vinegar – 1 tablespoon;
- Saffron – ½ tablespoon;
- Carrots – 0.35 kilograms;
- Clove bud – 9 pieces;
- Refined oil – 50 grams;
- Rock salt – 1 tablespoon;
- Garlic – 5 cloves.
Let's start preparing:
Cut the head of cabbage completely into medium-sized squares, maximum two centimeters. Heat the water to a boil and pour it over the chopped workpiece. Stand for fifteen minutes.
Chop the onion small and fry until it has a beautiful golden color.
Prepare the brine: Heat 500 grams of water, put the prepared spices, garlic, onion and butter into it, bring to a boil and turn off the gas.
Cut the carrots into strips, pour out the water from the cabbage, and dry a little. Mix with carrots.
We put the blanks in jars and fill them with hot brine. Wait for it to cool and transfer to the cold.
Quickly pickled cabbage (Video recipe)
I think there are no people who don’t like cabbage appetizers cooked in a delicious marinade. And it’s not even worth talking about the fact that it is like a storehouse of vitamins and supports our body throughout the cold winter.
And I have already described some especially interesting ones above in the article, and I decided to show one of my favorites more clearly in the video recipe. So don’t put off preparing them and please your family by preparing a delicious, and most importantly, very healthy snack.
Like a lifesaver, pickled salads are prepared very quickly and are very pleasing with their taste. And most importantly, its preparation requires a minimum amount of additional ingredients. But I also want to describe some useful tips for preparing it:
- The juiciest leaves are closest to the stalk, cut everything to the end without throwing anything away.
- For extra beauty, use Korean carrot graters.
- Use only sterilized jars for pickling vegetables; this will guarantee long-term storage of food.
- Use as many different spices as possible, then you will definitely get delicious dishes.
- The best is either bottled or spring water.
- Decorate the finished salad with fresh herbs and it will be tasty and healthy.
Cabbage is far from the last place in the Russian diet. And you probably won’t find a person who has tasted cabbage at least once. Cabbage is good both raw and pickled or pickled.
Preparing pickled cabbage is very simple and I will try to convince you of it. Below I will give a few simple recipes for preparing this delicious snack and you can choose the option that you like best, and you can also leave your recipe for making pickled cabbage in the comments. Well, let's get down to business.
INGREDIENTS.
Cabbage 2 kg.
Carrots 2 pcs.
Garlic 5-6 cloves.
Ingredients for preparing the marinade.
2 large spoons of salt.
Half a glass of sugar.
Liter of water.
Allspice peas.
Ground black pepper.
Laurel 3-4 leaves.
Vinegar 9% 100 grams.
COOKING PROCESS;
☑ Remove a couple of top leaves from the cabbage and chop into strips with a knife or on a special grater. If you cut with a knife, try to make the straws as thin as possible.
☑ Wash and wash carrots as in Korean for carrots. Or just a straw. You can also grate it.
☑ Place the chopped carrots and cabbage in a large saucepan and stir.
☑ Peel the garlic and chop it randomly or pass it through a garlic press.
☑ To prepare the marinade, you will need to pour water into a saucepan, pour almost all the ingredients into it except vinegar, put on fire and boil for 3-4 minutes.
☑ Add vinegar and garlic to the marinade.
☑ Pour the prepared marinade into a saucepan with cabbage.
☑ Add pepper and bay leaf and mix carefully, lifting the cabbage from the bottom to the top. Let the marinade cool and transfer all the cabbage into jars. Makes three liter jars.
☑ It is advisable to put the jar in the refrigerator and let the cabbage sit in the marinade overnight. In the morning the cabbage is ready and you can serve it on the table.
In this form it can be stored for about 30 days. But we usually eat it within a week and a half. So it’s impossible to check how long the cabbage can stand like this.
From such cabbage you can prepare all possible salads from simple to complex. You can simply add onions and season the herbs with vegetable oil, you can use it to make a vinaigrette or as a filling for pies.
Recipe for pickling cabbage with beets in just 8 hours
You will be able to prepare a very beautiful appetizer from cabbage and beets. Of course, for this you need to choose fresh cabbage and fresh beets. Then the beets will be able to give the cabbage its bright color and aroma.
INGREDIENTS;
2 kg of fresh cabbage.
2-3 medium carrots.
I reduced it to about 300-350 grams.
100 grams of vegetable oil.
Garlic to taste.
Tablespoon salt.
3 tablespoons sugar.
60-70 grams of table vinegar.
COOKING PROCESS;
☑ Cut the cabbage into strips using any available method.
☑ Cut the carrots into half circles. It is important that the slices are thinner.
☑ We clean the beets and pass them through a grater. You need to ensure that both cabbage and beets are grated or cut equally.
☑ When using garlic, it must be cut into thin slices.
☑ Combine all the chopped shredded products in a saucepan and mix everything well.
☑ Put 400 grams of water on the fire, add salt, sugar, bring to a boil and pour in oil and vinegar. Remove from heat, stir and pour brine over cabbage.
☑ Mix everything well. Be careful as the brine is still very hot.
☑ Cover the cabbage with a lid of a smaller diameter, place a weight on top and leave it warm for 8 hours. After the allotted time, the cabbage is completely ready to eat. Enjoy your meal.
Quick pickled cabbage recipe without using vinegar
Pickled cabbage prepared according to this recipe will be an excellent decoration for any holiday table. But it’s not even worth talking about the taste and benefits of this wonderful and simple dish, and everything is immediately clear just by looking at the composition.
INGREDIENTS;
One medium head of cabbage.
2-3 medium sized carrots.
Horseradish 50 grams.
Garlic 3-4 cloves.
2 liters of water.
200 grams of salt.
200 grams of sugar.
You can add beets if you wish.
COOKING PROCESS;
☑ Peel the cabbage from old leaves and chop it using any available method.
☑ Peel the carrots and cut into small pieces.
☑ When using beets, grate them the same way as cabbage.
☑ Garlic mode for small circles.
☑ We put all the vegetables in a pan and mix them so that everything is distributed evenly.
☑ Pour water into a pan and pour sugar and salt into it. We put it on fire. Bring to a boil and pour brine over the cabbage.
☑ Gently mix the cabbage and place a weight on top. It is convenient to use a three-liter jar of water as a load, or you can take a five-liter bottle of water. In general, whatever is convenient for you.
8. Let the cabbage stand for two days and it is ready to serve. Now it can be put into jars and stored in the refrigerator or on the balcony.
Instant spicy pickled cabbage
To make spicy cabbage, you will need to find hot capsicums. There are no preferences in terms of color, since pepper is a weak coloring agent and will not affect the final color of the dish, but it will affect its spiciness. So this recipe is suitable for spicy lovers.
INGREDIENTS;
1.5-2 kg of fresh cabbage.
200-300 grams of carrots.
1-2 pods of hot pepper.
200 grams of vegetable oil.
100 grams of table vinegar.
Garlic 1 head.
Dill or parsley 1 bunch.
1 liter of water.
A heaping tablespoon of salt.
2 tablespoons of granulated sugar.
COOKING PROCESS;
☑ Wash and peel the carrots, using the mode for thin strips.
☑ Cut the cabbage into pieces of about 3-5 cm, preferably cutting the cabbage into squares. Cut the head of cabbage in half, separate about 3-5 leaves and cut them into squares, and do the same with all the cabbage.
☑ Peel the garlic and the regime. Wash the pepper, remove the seeds and tail and also cut it into rings. Be careful with hot peppers.
☑ Finely chop the dill and parsley.
☑ Place the prepared vegetables in a pan and start preparing the brine.
☑ Mix salt and sugar in water and put on fire, bring to a boil, pour in oil and vinegar. Let it cool a little. Pour brine over the cabbage and mix all the vegetables.
☑ The cabbage is marinated for about a day, then it needs to be put in a cool place, either in the refrigerator or in the basement.
Bon appetit.
The easiest and fastest recipe for pickling cabbage in just 2 hours
But these are not all recipes for making pickled cabbage; there is another recipe according to which cabbage can be prepared in just a couple of hours and served immediately.
INGREDIENTS;
0.7 fresh cabbage.
1 sweet or bell pepper.
2 cloves of garlic.
1 carrot.
3-5 peas of allspice.
2 bay leaves.
1 liter of water
2 tablespoons salt.
50-60 grams of granulated sugar.
100 grams of table vinegar.
COOKING PROCESS;
☑1.Cut peppers and carrots into strips.
☑We also chop the cabbage into strips.
☑Garlic mode in thin slices.
☑ Mix salt, sugar and water, bring to a boil, add vinegar and vegetable oil. Remove from heat.
☑The vegetables are filled with ready-made brine. Stir and leave for an hour.
☑Drain the brine or simply take out the cabbage with your hands and put it in a jar. Then put the jar in the refrigerator for an hour.
☑After an hour, you can remove the cabbage from the refrigerator and serve it to the table. But it’s better, of course, to add a little greenery to it and season it with vegetable oil. Bon appetit.
For pickling, use only fresh cabbage. Sluggish or winded will not work. The dish will not be tasty and it will simply be a waste of time.
Not only carrots can be pickled with cabbage; apples, cucumbers, peppers, tomatoes, currants or cranberries are also often pickled.
You can use almost any cabbage, not just white cabbage. Try combining colored and white, red and Beijing. Try using different types of cabbage.
It is better to add bay leaves not to the brine, but rather to the cabbage. In brine, bay leaves can give off bitterness.
Almost all recipes for pickling cabbage use garlic and rarely onion. The onion can give its flavor to the cabbage and it will develop a sharp onion taste.
Vinegar can be taken from almost any apple grape table, you can use essence, but you just need to dilute it correctly.
From childhood I remember an annual autumn ritual when my parents prepared cabbage for the whole winter. All around there were bags of cabbage, basins of grated carrots, a large trough, the sounds of a hoe and barrels filled with juicy chopped cabbage, mixed with salt and carrots. Crispy sauerkraut from the cellar was everywhere: it was used to make cabbage soup, solyanka, added to salads and, of course, eaten with potatoes.
Today the pace and conditions of life have changed. You can buy fresh vegetables all year round, and few people already stock up on sauerkraut for the winter. I don't do that either. But sometimes you really want fried potatoes with crispy cabbage. You can quickly cook this cabbage only with vinegar. For pickling, I use natural apple cider vinegar, which is softer, and the simplest coarse salt without additives. (If you use iodized salt, the result may be disappointing).
To prevent the cabbage from becoming boring and taking up space in the refrigerator, I marinate it in small quantities, 1-2 times, no more.
Cabbage cooks quickly. I chopped the cabbage, grated the carrots, mixed it and poured the marinade over it. And after a few hours, crispy sweet cabbage with a spicy garlic taste flaunts on the table.
Cooking time: 20 minutes
Difficulty: easy
Ingredients: approximately 1.5 liters
- White cabbage – 0.5 medium head
- Carrots – 1 pc.
- Garlic – 2 cloves
- Water – 0.5 liters
- Non-iodized coarse salt - 1 tbsp. spoon
- Granulated sugar - 4 tbsp. spoons
- Vegetable oil – 4 tbsp. spoons
- Apple cider vinegar 6% - 4 tbsp. spoons
How to Make Quick Pickled Cabbage:
- Boil 0.5 liters of water in a saucepan. After boiling, add salt, granulated sugar, vegetable oil and vinegar. Stir until the salt and sugar are completely dissolved, remove the marinade from the heat. Allow to cool to 60-70 degrees.
- Shred the cabbage thinly.
- Grate the carrots into a coarse grater.
- Peel and chop the garlic.
- Place cabbage, carrots and garlic in a marinating container.
- Mix with your hands, squeezing a little so that the cabbage releases its juice.
- Pour hot marinade over the cabbage (6o-70 degrees).
- Press the cabbage down with a small plate so that it is completely covered with the marinade.
- Marinate at room temperature for 3-4 hours, or overnight.
- Quick pickled cabbage is ready.
- Cooked cabbage can be stored in the refrigerator for no more than 3-5 days.
It is very easy to pickle such cabbage; a small amount of it is always readily consumed. Pickled cabbage is good not only with potatoes, but also perfectly complements any dish.
How I Prepare Quick Pickled Cabbage:
- I heat 0.5 liters of water in a saucepan. After boiling, add salt, granulated sugar, vegetable oil and vinegar. Stir until the salt and sand are completely dissolved, remove the marinade from the heat. I leave it to cool.
- Finely shred the cabbage.
- I peel the carrots and grate them on a coarse grater.
- I peel and crush the garlic through a press.
- I put cabbage, carrots and garlic in a marinating container. I mix it with my hands and squeeze it a little.
- During this time, the marinade cooled a little. Pour the hot marinade over the cabbage.
- I press the cabbage with a small plate so that it is completely covered with the marinade.
- I leave the cabbage to marinate at room temperature for 3-4 hours, or preferably overnight.
- I store the finished cabbage in the refrigerator.
Bon appetit! If you have any questions, ask, I will definitely help.
Pickled cabbage is the best appetizer for the Russian table. It goes well with many dishes and whets the appetite. In addition, it is good for health. Doctors say that cabbage, including pickled cabbage, can work wonders. And above all, it is a wealth of vitamins that protect the body from colds in winter and increase immunity.
Therefore, if you have a couple of forkfuls of cabbage, I advise you to use it for a delicious salad. It can be prepared both for the winter and eaten immediately. After all, this vegetable can be stored fresh all year without any problems. And in winter, you can take out a jar and season the cabbage with oil to make a cabbage salad. But of course, most housewives know that sauerkraut makes incredibly tasty and rich cabbage soup.
And in this article, I have collected very tasty recipes for pickled cabbage that are quick and easy to prepare. I suggest you do this together, and right now. After all, all the ingredients are simple and accessible. Especially now, during the harvest season.
So let's get started...
Now I will show you how to easily and simply prepare a delicious and crispy cabbage and carrot snack. It can be stored all winter, but, as a rule, it rarely survives until the first frost - it is eaten instantly!
Ingredients for a 3 liter jar:
- White cabbage;
- 8 cloves of garlic;
- carrot;
- fresh parsley;
Products for marinade:
- one and a half liters of water;
- half a glass of vegetable oil;
- a glass of vinegar (9%);
- 2 tablespoons salt;
- 6 bay leaves;
- a mixture of peppercorns to your taste.
Step-by-step description of the recipe:
1. Prepare the marinade. To do this, combine all the necessary products in a saucepan or saucepan and place on the stove. Bring to a boil and cook for 2 minutes. After this, you need to turn off the heat and leave until it cools completely.
2. Cut the cabbage into 4 pieces and remove the hard core. After this, divide each part in half. Cut the carrots into slices. Peel the garlic, wash the herbs.
3. Place a layer of cabbage on the bottom of a clean jar. To do this you need to divide it into sheets. Place carrots, garlic and parsley on top. Press down with your hand. Thus, lay out several layers to the very edges of the jar. Press down carefully after each layer.
4. Pour cooled brine so that it covers the entire salad. You will end up with some liquid left. Don't rush to pour it down the sink. After a day, check the marinade level. If it drops, add more liquid. Cover with a regular nylon lid and put in the refrigerator or basement.
The salad turns out very tasty, appetizing and crispy. It flies off the table very quickly, especially under potatoes. Bon appetit!
Pickled cabbage with beets for the winter in jars
Cabbage with beets is doubly healthy and beautiful. The color of the snack directly depends on the amount of beets. In this recipe I will indicate the optimal ratio of all ingredients. This cabbage is ready within a day after closing the jar. And in a cool place it can be stored all winter.
Ingredients for a 2 liter jar:
- half a kilo of cabbage;
- 200-300 grams of carrots;
- 400 grams of beets;
- 5 cloves of garlic;
- peppercorn mixture - to taste;
- 2 bay leaves;
- You can add chili pepper if you wish.
Brine per liter of water:
- one tablespoon each of granulated sugar and salt;
- 4 tablespoons of vegetable oil;
- half a glass of vinegar 9%.
Step-by-step description of the recipe:
1.Peel the cabbage from the upper wilted leaves. Cut the head of cabbage into 4 parts and remove the stalk. Then cut each part into pieces of such a size that they fit into the neck of the jar.
2. Peel the carrots and cut into slices. If you are using large vegetables, you can cut them into half rings or quarters.
3. Do the same with beets. It needs to be peeled and cut. If it is small, you can chop it into circles. In this case, the beets were medium in size and cut into half rings.
4. Place a few pieces of beets, carrot slices and a mixture of peppers at the bottom of a clean jar (in this case, a 2-liter jar). Add bay leaves and a couple of cloves of garlic. If you are using chili pepper, you should also add it now.
5. Place several pieces of cabbage tightly on top. Continue the layers in this way until the neck. Beets, carrots and garlic should be on top.
6. Prepare the marinade. To do this, boil water, after dissolving granulated sugar and salt in it. As soon as it boils, add vinegar, oil and remove from heat. Fill the jar to the top with hot liquid.
7. Cover with a plastic lid and leave on the counter for 2 days. After this, it can already be served for lunch. If you plan to store it, you need to move the jar to a cool place.
Instant pickled cabbage pieces
This cabbage will not leave anyone indifferent. It turns out very tasty, and it takes no time to prepare. Try it and see!
Ingredients:
- one and a half kilograms of fresh cabbage;
- 1 large carrot.
For the marinade:
- one and a half liters of water;
- half a glass of granulated sugar;
- one and a half tablespoons of salt;
- a tablespoon of vinegar essence (70%);
- peppercorns and bay leaves.
Step-by-step description of the recipe:
1. Shred the cabbage as you like. Some people like larger pieces, while others like small straws. Grate the carrots on the coarse side of a grater. Combine them together in one bowl and mix.
2. Cook the marinade. Place water on the stove and wait until it gets hot. At this stage, add salt, add granulated sugar and dissolve them. Pour in vinegar and oil, add pepper and bay leaves (about 3 leaves). Boil for 5-7 minutes after boiling.
Be sure to taste the brine. You may want to add salt or sweeten it.
3. Then the marinade needs to be slightly cooled and strained.
4. Pour the brine into a clean jar. Then put the cabbage and carrot salad there. Now that all the vegetables are in the jar, you need to crush them well with your hands so that they all end up in the brine.
5. Close the lid tightly and put it in a cool place for 6-8 hours. I usually do this in the evening, and in the morning you can eat a delicious salad.
It turns out very tasty and juicy. And most importantly, it’s very simple.
Delicious pickled cabbage for the winter under iron lids
Preparing cabbage salad for the winter using this recipe is very simple. If you wish, you can chop more carrots or bell peppers here. We will prepare it only from cabbage, with a delicious marinade.
Ingredients:
- cabbage;
- allspice;
- cloves of garlic (about 2 pieces per liter jar);
- bay leaf (1 leaf per liter jar);
- dill inflorescences;
- vinegar (9%) at the rate of 1 teaspoon per liter jar.
For the marinade:
- one and a half liters of water;
- a glass of granulated sugar;
- 2 tablespoons salt;
- a few peas of allspice.
Step-by-step description of the recipe:
1. Chop the cabbage thinly. Don't forget to remove the top leaves first. They are usually lethargic and slightly spoiled. The stalk also needs to be cut out.
2. Wash and sterilize the jars. Place a few peppercorns on the bottom. Adjust the quantity yourself, depending on the type of pepper and the denomination of the jar.
3. Place dill, bay leaf and finely chopped garlic on top. Cover with a whole cabbage leaf.
4. Lay the shredded cabbage tightly, pressing it lightly with your hands.
5. Prepare the marinade. To do this, you need to boil water, add salt and dissolve granulated sugar. Place a few peppercorns there and cook for 1-2 minutes after boiling. After cooking, the brine must cool completely. If you pour hot liquid over such cabbage, it may become slimy and not very tasty.
6. Fill the jars to the top with warm brine. Spicy lovers can add a piece of hot pepper. Seal tightly with iron lids and leave for 10 minutes. After this, turn them upside down for 2 hours.
7. Now the cans are sent to the basement or cellar for storage.
Pickled cabbage with bell pepper
Cabbage salad is delicious in any recipe, but it is especially good in combination with bell peppers. These two vegetables complement each other perfectly. The result is a very aromatic, juicy snack with a sweet and sour taste, which crunches appetizingly while eating.
Ingredients:
- kilogram of cabbage;
- 1 bell pepper (preferably red);
- 1 carrot.
For the marinade:
- half a liter of water;
- a tablespoon of salt;
- 6 tablespoons of nine percent vinegar;
- 7 tablespoons sugar;
- 80 ml vegetable oil.
Step-by-step description of the recipe:
1.The first step is to prepare the brine. After all, by the time you pour the vegetables, it should already be warm. So, in a saucepan or small saucepan, dissolve salt and granulated sugar in water. Add oil, stir and set on fire. After boiling, immediately remove from the stove. Only then pour in the vinegar.
2. Chop the cabbage into medium strips. You can do this smaller or, conversely, larger.
4. Grate the carrots on the coarse side of a grater.
5. Mix all vegetables evenly among themselves. Fill the jars with the resulting mass. When the brine has cooled and becomes warm, pour it over the cabbage.
6. Close with lids and put in the refrigerator for 8 hours. If you make the snack in the late afternoon, you can leave it overnight. Even if I cook it in the morning, I leave it until the next morning. During this time, the vegetables are fully saturated with the aroma of the marinade and each other.
A tasty and crispy salad is ready! Bon appetit!
Pickled cauliflower for the winter - crispy and very tasty
For the winter, you can pickle not only white cabbage, but also its closest relative, cauliflower. Try this recipe. Spicy lovers will definitely like it. People call it “Korean-style vegetables.”
Ingredients:
- 3 and a half kilograms of cauliflower;
- kilogram of red sweet pepper;
- 2-3 heads of garlic;
- 3 pods of hot pepper;
- 800 grams of carrots;
- vinegar (1 teaspoon per liter jar).
For the marinade:
- 3 liters of water;
- 2 tablespoons salt;
- 3 tablespoons granulated sugar;
- 1 tablespoon of dry adjika (you can use seasoning for Korean carrots).
Step-by-step description of the recipe:
1. Disassemble the cabbage into small inflorescences, rinse them and boil them in water for 10 minutes. Then drain in a colander and dry slightly.
2. Grate the carrots using a Korean vegetable grater. If you don’t have one, you can use a knife or a regular grater.
3. Grind the sweet pepper into small strips, and the bitter pepper into rings. The latter need not be cleared of seeds. Peel the garlic and pass through a press. Mix all vegetables, together with cabbage, in one bowl.
4. Divide the salad into jars. From the stated amount of ingredients I get 7 liter jars. The mass should reach the “hangers” of the dish. Immediately place them in a wide pan for sterilization.
5. Dissolve granulated sugar, salt and seasonings in hot water. Mix thoroughly and pour the brine over the salad. Cover with lids. Sterilize in water for 10 minutes after boiling.
6. Pour a teaspoon of vinegar into each jar and seal tightly. Now they need to be turned over and sent “under the fur coat”. It can be an old jacket, blanket or blanket. After cooling completely, transfer the jars to the basement.
My best recipe for pickling cabbage for the winter
My family really loves pickled cabbage. But the most popular is the Kuban salad. Vegetables according to this recipe turn out simply fantastically tasty. Due to the absence of long heat treatment, they have a natural aroma and crunch, and the vitamin composition is preserved as much as possible. Despite this, it can be stored all winter in a cool place.
Ingredients:
- a kilogram of cabbage, sweet peppers, tomatoes and cucumbers;
- half a kilo of carrots and onions;
- half a glass of granulated sugar;
- 2 level tablespoons of salt;
- a glass of vegetable oil;
- half a glass of nine percent vinegar;
- 10 bay leaves;
- 20 pieces of peppercorns;
- You can add hot pepper to taste.
Step-by-step description of the recipe:
1. Finely chop the cabbage. To do this, you can use a special shredder or a regular knife. Add a little salt and mash with your hands.
2. Tomatoes and cucumbers can be cut into medium pieces, as you would for a fresh salad.
3. Grate the carrots on a grater (large), turn the pepper into thin strips, and cut the onion into neat half rings.
4. Combine all the vegetables in one large bowl, add granulated sugar and salt. Add peppercorns and bay leaves here. Now it's the turn of vinegar and oil. At this stage you only need to add a third of the vinegar. They need to be poured into the vegetables and thoroughly mix all the ingredients so that the seasonings are evenly distributed. If you want the dish spicier, you can add a little hot chili pepper.
5. Leave the salad to marinate in this form for 1 hour. During this time, it will release juice and a stunning aroma.
6. At this stage, I make sure to set aside some salad to try because it’s impossible to resist.
7. Put the vegetables on the fire and wait until they boil. After this, boil for 8-10 minutes and add the rest of the vinegar.
8. Place the salad in clean and sterile jars. Seal and invert onto lids.
9. Cover with something warm (blanket, jacket or blanket) and leave for 12 hours. During this time, the contents of the jars will cool down and they can be safely transferred to storage.
Marinate early cabbage
As soon as the first early cabbage appears, it is difficult to resist the temptation to pickle it. Some people think that it is not worth making such a snack from early varieties. But this is not at all true. Of course, such cabbage should not be stored for a long time. However, instant meals from it turn out to be very tasty.
Ingredients:
- 2 kilograms of cabbage (can be early);
- 6 cloves of garlic;
- 1 carrot;
- half a glass of vinegar;
- one and a half tablespoons of salt;
- half a liter of water;
- half a glass of granulated sugar;
- half a glass of vegetable oil;
Step-by-step description of the recipe:
1.Cut the cabbage into cubes about 2 centimeters thick. Determine the length yourself. The main thing is that it is convenient to eat.
2. Cut the carrots into medium cubes. It is more beautiful to do this with a figured knife.
3. Place a layer of cabbage in a large saucepan. Cover it with a small amount of carrots and a couple of heads of garlic. So lay out the layers to the very edges of the dishes.
4. Prepare the marinade. To do this, you need to dissolve salt and granulated sugar in warm water. Add oil and vinegar there. Mix thoroughly and pour this brine over the vegetables. Press with a plate and apply pressure. Place on the balcony or in the refrigerator.
This cabbage is ready to eat after 2 days. But the most optimal time is 1 week. Bon appetit!
Broccoli for the winter in jars
We recently looked at how to cook. Now I would like to introduce you to a very interesting recipe for broccoli for the winter.
Ingredients:
- 1 head of broccoli;
- 1 carrot;
- 4 cloves of garlic;
- a bunch of dill;
- one and a half liters of water;
- 8 tablespoons granulated sugar;
- 3 tablespoons salt;
- a quarter glass of nine percent vinegar;
- half a glass of vegetable oil;
- 3 bay leaves;
- 8 peas of allspice.
Step-by-step description of the recipe:
1. Separate broccoli into small florets. If they turn out too large, they can be cut into 2-4 pieces.
2. Cut the carrots into half rings and the garlic into circles.
3. Cut the dill with a knife or tear it with your hands into beautiful branches. Mix all this in one bowl.
4. Cook brine from all other products from the list. You need to boil it for 5-10 minutes after boiling.
5. Place vegetables in jars and pour hot marinade over them. Sterilize the salad directly in the jars in boiling water for 10 minutes. After this, seal them and turn them upside down. Cover with a blanket and wait until it cools completely. After this, move it to the basement.
You have just been introduced to very tasty and simple ways to pickle cabbage. Each of them is worth trying at least once. Lovers of crispy cabbage will definitely appreciate it. What method of preparing coleslaw do you use most often? Perhaps you already have experience preparing the above options?
Share your achievements in the comments. I wish you delicious culinary victories! See you again!
I almost always have cabbage with vinegar on the table. It’s convenient to make it quickly; you don’t need to chop up thirty heads of cabbage, as we often do to make sauerkraut.
If you have an aversion to regular vinegar, then it is quite acceptable to change it, for example, to apple cider vinegar. But in general, this is a natural product - firstly. Secondly, such a small amount of it is added that it will not cause any harm. In general, some people lose weight with this snack, I can even tell you how.
Our traditional salted, sour or fermented cabbage has already undergone so many changes. This is not surprising, everyone is in a hurry, you don’t want to wait until the delicious preparation is ready, you need something tastier right now, and with various additives, so that you can serve potatoes for dinner or treat your guests, so that they ask for the recipe and praise the hostess.
Cooking cabbage with carrots and vinegar
This is not a recipe yet. I want to explain why such cabbage needs to be cooked with carrots, it will add some sweetness to the dish, refresh the color a little (you must admit, it looks very unattractive without carrots). Of course, additional enrichment with vitamins. These two vegetables emphasize each other so much that for many centuries we have been combining them in winter pickles.
Since I will only offer you recipes with vinegar here, I’ll tell you what you can use to replace regular table vinegar or 70% essence. Apple will add a subtle aroma to such a snack; it is very light and has a mild taste. For gourmets, you can add wine or rice, but the latter is rare here, however, you can find it if you wish.
Food preparation
What products do you need:
- Medium cabbage fork 1.5 kg
- 2 medium carrots
- 2 onions
- 2 bay leaves
- 8 peas each of black and allspice
- Half a glass of vegetable oil, flavored or unflavored at your discretion
- 5 cloves garlic
- For personal taste, you can add a few clove buds
- Liter of boiled water
- A tablespoon of salt and granulated sugar
- Half a tablespoon of vinegar essence
How to cook:
Rather, it is not a salad, but pickled cabbage, but with spices. Although it is eaten quickly, like a salad, no matter how much I try to make it for the winter, the jars are empty the next day, without waiting for winter at all.
We chop the heads of cabbage as if for pickling, it’s better to take a special shredder, it’s more convenient and beautiful. Also three carrots on a regular grater. Pour everything into a large bowl, knead it a little with your hands, and add a little salt if desired.
We cut the onion into half rings, simply chop the garlic with a sharp knife, mix everything, put it in jars.
Cook the marinade in advance to cool. In addition to salt and sugar, immediately add bay leaf and pepper into the water, then vinegar and oil.
We put the cabbage in an already sterilized jar, add the aromatic marinade, and after a day you can try it.
Cabbage recipe with apple cider vinegar
What the recipe requires:
- 2 kg cabbage
- 2 small carrots
- Optionally, a couple of tablespoons of dill seeds
For the marinade:
- 2 glasses of clean water
- Tablespoon with a small heap of regular salt
- Half a glass of granulated sugar
- Half a glass of clarified vegetable oil
- 1.5 tablespoons apple cider vinegar
How to cook:
The appetizer differs from the traditional pickled one in its delicate sour taste with a slight hint of autumn apples.
Chop the heads of cabbage into strips as thin as possible. The carrots can be cut thinly, or grated on a Korean or regular grater. Combine the vegetables in a wide, comfortable bowl, add just a little salt and mix well until the juice releases. We compact everything into a sterile jar.
Prepare the marinade immediately with sugar, salt and vegetable oil, only when it boils add acid. Immediately pour in the hot marinade and cover with a lid. Let it cool, then put it in the cold.
Step-by-step preparation of marinade
Let's take:
- Liter of water
- 3 level tablespoons of regular salt without added salt
- 2\3 cups sugar
- Half a glass of sunflower oil, optionally flavored
- A teaspoon of vinegar essence
How to prepare the marinade:
We take filtered water for the marinade; there is no need to pour it directly from the tap with the smell of chlorine. We put it to boil, at the same time dissolve sugar and salt in it. Oil should be added to the marinade when the water begins to boil. It is better to let it simmer for 5 minutes so that all the ingredients are completely dissolved. Only then, into the already turned off but still boiling pot, do we pour acid; jars are usually immediately filled with this marinade.
Instant recipe
What we'll take:
- A kilo of cabbage
- Not too big carrots
- Half a glass of sunflower oil
- A bunch of any greenery
- 5 cloves garlic
- 2 laurel leaves
- Half a glass of sugar
- Level tablespoon of salt
- 2.5 tablespoons 9% vinegar
- A few black peppercorns
How to marinate:
There is no water in the recipe; the brine will be made using cabbage juice. Therefore, we take a freshly picked vegetable, juicy, fresh, crispy. We chop it finely, you can even rub it on a Korean grater if you grate it coarsely. By the way, carrots can be grated in the same way. Garlic will also be beautifully cut into strips or simply crumbled.
Mix all the vegetables, only this time we won’t crush them, so the salad will turn out crispy. Just gently mix with a spoon from bottom to top, distributing all the ingredients evenly.
For the marinade, we will need a saucepan whose surface does not oxidize, enameled or stainless. Pour acid into it, pour in all the spices and sunflower oil there. We start heating and stirring, we just want everything to dissolve well, but we don’t let the marinade boil.
Pour it warm into the pan and just leave it in the room. At first, you need to make sure that all the cabbage is covered with the marinade. After a day, you can eat a delicious snack.
In jars for the winter
We will need:
- 2 medium heads of cabbage, total weight about three kilos
- 6 pieces medium carrots
- 3 large heads of garlic
To cook the marinade:
- One and a half liters of water
- A glass of 6% vinegar
- Glass of granulated sugar
- A glass of sunflower oil
- Half a glass of table salt
- 5 laurel leaves
- 10 black peppercorns
How to cook cabbage for the winter:
It is convenient to prepare such a snack in a deep enamel pan or bucket, and then put it in liter jars.
First we chop the head of cabbage, you can just use a sharp knife. Carrots, if desired, on any grater or even cut into strips. Garlic is also at your discretion, you can crush it, or you can chop it. Mix everything evenly in the bowl, then proceed to cooking the marinade.
We add spices with salt and sugar to the water immediately, start heating and stirring so that everything dissolves as quickly as possible. As soon as it starts to boil, pour out the oil and acid, wait a little longer until it boils again.
Immediately pour the hot marinade into the bowl with the cabbage, mix and distribute into jars so that there is an equal amount of cabbage and liquid. Sterilize for 20 minutes, close the lids.
Cabbage with vinegar for weight loss
As promised, I’ll give you a recipe for a good salad. I usually start eating it heavily in the spring in order to get myself more or less back to normal by summer. In general, losing weight with this vegetable is a pleasure, you can cook so many things, and only a few calories. But how beneficial is it, the simplest cabbage salad will definitely help you lose a few kilos if you move at least a little and not sit.
We will take:
- 500 g cabbage
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- Salt to your taste
Preparation:
We cut the head of cabbage into strips, add a little salt, remember, add acid, vegetable oil, maybe a few cranberries, mix, let it brew a little.
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