Cabbage for the winter in jars - in salad brine under iron lids, pickled without sterilization. Cauliflower in jars, recipes for winter

There are a huge number of variations and methods of canning cabbage on the Internet. And I decided to collect the best that can be hidden in jars of all, in this article. After all, few people want to translate products year after year in order to find the very recipe from which saliva will flow like a river.

Ways to preserve cabbage for the winter in jars

There are two main conservation methods. All of them, to some extent, are aimed at preserving the whole usefulness of your favorite vegetable. But it does give a good taste.

The first, most famous way is fermentation.

For this, dense heads of cabbage, preferably late varieties, are the best suited. Cabbage is fermented due to the fermentation of the juice-brine released from it. Properly prepared in this way, it is stored for a very long time, it is practically not afraid of any damage with proper storage. It is necessary to store at a temperature of 2-4 degrees, hermetically rolled up in jars.

The second way that comes to our aid to preserve a vegetable is pickling.

When marinating, a marinade is used, often obtained from a mixture of water, vinegar, flavor enhancers and sunflower oil. Cabbage is salted, kneaded, mixed at will with other vegetables, the type of which depends on the recipe. The prepared mixture of cabbage and vegetables is poured with marinade, sterilized, preserved in jars, preferably under tin lids.

How to preserve winter preparation for borscht

In winter, fresh cabbage is not always at hand in order to cook delicious homemade borscht. This is where the preparation for borscht comes in handy. It is prepared quite simply:

3.5 kg red tomatoes
3 kg late cabbage
10 fleshy sweet peppers
A bunch of optional parsley with dill
2 tablespoons of table salt
Vinegar 9% - 40 milliliters

We need tomatoes to make tomato juice. We cut the tomatoes into slices, put them either through a meat grinder or through a juicer. Who is more comfortable. Bring the resulting juice to a boil and add salt.

Cabbage with pepper cut into strips. Greens must be chopped.

Pour into boiling water, bring to a boil. Don't forget to stir. After boiling, let it boil for 10 minutes, then add the chopped greens, pour in the vinegar. All ingredients must be boiled together for about 5 minutes.

Pour the finished hot blank into sterile and dry jars, tighten the lids.

Winter preservation with aspirin

You will need:

White cabbage of late varieties - 6 kilograms
Carrot - 1.5 kg
Water - 4.5 liters
Bay leaf - 5-6 pieces
Allspice - 10-15 peas
Sugar - 400 grams
Salt - 200 grams
Vinegar 9% - 45 milliliters

There is nothing complicated in cooking. We cut the heads of cabbage into thin strips, chop the carrots on a grater. We pour one to the other, mix. Just be careful, don't wrinkle. Extra juice in this option is not needed.

Now we need a brine. And it is prepared as follows - boil water, throwing spices into it. After boiling, add vinegar, leave to cool.

We lay out the cabbage with carrots in pre-sterilized jars of 3 liters each, pour in the cooled brine. We put 2 tablets of acetyl acid in each jar. It remains only to roll up the cans well and send them to the cellar.

Prescription without sterilization

Do you want to deal with the preparations for the winter? Then you can roll up a couple of jars of pickled cabbage without bothering with sterilization.

You will need:

White cabbage - medium fork
Carrots - 600 grams
Bulgarian pepper - 400 grams
Onions - 2 large onions
Sugar - 30 grams
Salt - 20 grams
Allspice-peas - 5-6 pieces
Bay leaf - 2 leaves
Water - 2 liters
Vinegar 9% - 80 milliliters

We need to clean the head, rinse under cold water, cut into strips. We wipe the peeled carrots on a regular grater. Bulgarian peppers are also cut into strips. Peel the onion and cut into feathers or half rings. We mix all the resulting cuts and lay them out in ready-made jars.

For the marinade, heat the water, as soon as it boils, fill the vegetables with it. Let stand in water for 10-15 minutes. After that, we drain the water from the cans back to where we boiled everything and again bring it to a rapid boil, then we again arrange a hot bath for cutting.

The third time we drain the water, we add salt, sugar and the last vinegar. Before pouring this boiling mixture into jars, first add bay leaf with allspice to them.

Now we roll our food under the lids and hide to warm ourselves under something warm. As soon as the jars have cooled down, we immediately take them to the coolness. Our next delicious salad for winter storage is ready.

Cooking pickled cabbage with beets

How about giving a tasty, crunchy delicacy new colors and a slight sweetish aftertaste?

To do this, take:

White cabbage - 1 medium fork
Beets - 500 grams
Garlic - 4 large cloves
Water - 1 liter
3 heaping tablespoons of salt
3 tablespoons without a slide of sugar
Allspice - 10-12 peas
Bay leaf - a couple of pieces

We need to cut the head of cabbage into large pieces. For example, triangles 5 by 5 centimeters. Although, if you wish, you can classically cut it into strips.

We cut the beets into strips, you can grate it. Cut the garlic cloves into several pieces. We mix all the cuts and send them to a three-liter jar.

Now let's prepare the marinade. Pour the water into the pan, dissolve the necessary proportions of sugar in it along with salt, throw in the bay leaf with peppercorns. Boil the marinade for no more than 10 minutes. After we let it cool a little, pour it into jars. We send it to the refrigerator.

How to close cabbage with slices

Sometimes it happens that you want to crunch on delicious pickled cabbage, but it’s just too lazy to chop it with whole kilograms. Here is a recipe for this case that saves you from tedious slicing.

We take:

2 kg cabbage
Garlic - 5 cloves
Water - 1.5-2 liters
Salt - 60 grams
Sugar - 40 grams
Allspice - 2-3 peas
Bay leaf - 1 leaf
Black peppercorns - 6-7 pieces
Dill seeds - 1 teaspoon.

We clean and wash the heads of cabbage, cut into layers of 5-6 centimeters thick, then cut them into pyramid-shaped pieces. We put it in the bank.

The marinade is similar to the previous ones. We salt the water, dissolve the sugar, pour in the vinegar. We throw peas of allspice and black pepper, dill seeds into the jar.

Pour everything with marinade, send to sterilize for about 40 minutes. After we roll the cans under tin lids and wrap them in a blanket.

Recipe in brine under iron lids

You need:

White cabbage of late varieties - 1 medium fork
Granulated sugar - 50 grams
Salt - 50 grams
Vinegar 9% - 2 tablespoons
Bay leaf - 1 piece
Allspice - 2-3 peas

We clean the forks from the upper dirty and withered leaves, cut in half, remove the stalk. Cut into thin strips. Then we put a bay leaf with pepper on the bottom of the jar, we already put cabbage on top. Banks are required with a thread on the neck.

Where without a marinade. To create it in water, as usual, dilute salt with sugar, pour vinegar. Bring the mixture to a boil, let it cool completely.

Pour the marinade over the cutlets and cover with lids. It is not worth twisting, as the juice will come out of the jar during the fermentation process. Also, because of this, it is necessary to put the jar in some kind of bowl so that the juice does not leak where it is not needed. We leave it in this form for up to 4 days, at the most normal temperature.

At the end of the required amount of time, the jars are sterilized. Each for about half an hour.

Now we tightly wrap the screw caps, turn the jars upside down and send them to gradually cool under a warm blanket.

Such a simple canning that will allow you to enjoy a snack in just a couple of days after spinning.

How to preserve early cabbage

It is often customary to preserve late varieties of cabbage, as it is denser and has a more pronounced taste. However, there are ways to preserve early cabbage no less tasty. And yes, you need to put it somewhere.

Required Ingredients:

White cabbage, early variety - 1.5 kg
Bay leaf - 1 piece
Allspice - 3-4 peas
Glass of faceted sugar
3 tablespoons without the top of the usual without the addition of salt
Water - 1 liter
Half a glass of 9% vinegar

We cut the head of cabbage into large pieces, this option is the most optimal for preserving the crunch in early varieties.

At the bottom of a sterilized jar we put lavrushka and peppercorns. Lay the cabbage on top and tamp a little.

To get the marinade in boiling water, stir sugar and salt, add vinegar. Let it cool down a little, because the boiling water can crack the jars.

As soon as the marinade has cooled, pour it over. Immediately twist the jars under the lids, wrap them upside down under the blanket.

winter salad recipes

Let's diversify the preservation of salads in jars a little. After all, do not eat the same sauerkraut-pickled cabbage, right?

Cabbage Diner

What is needed:

White cabbage - medium forks, about 2 kg
Carrot - 300 grams
Garlic - 2-3 large cloves
Water - 1 liter
Salt - 40 grams
Sugar - 60 grams
Vinegar - 100 milliliters

We cut the head of cabbage into pieces, the shape depends on your wishes, the main thing is not very small.

We rub the carrots on a grater into straws. Mince the garlic or squeeze it through a garlic press. Mix prepared and chopped vegetables in an enameled container.

Vegetables must be poured with marinade. Salt-sugar water, pour vinegar and wait for the moment of boiling.

Pour vegetables with boiling marinade. We put a plate on top of them, press down with something heavy. In this form, leave for a day, stirring a couple of times during this time.

In a day, the cabbage snack will be ready.

Salad with carrots and peppers

We need:

White cabbage - 5 kilos
Kilo of fleshy sweet peppers
Kilo turnip
Kilo of carrots
Vegetable oil - half a liter
Vinegar 9% - 200 milliliters
Sugar - 350 grams
4 full tablespoons of table salt

We clean the heads of cabbage from the leaves and remove the stalk. Shred it to the form of a straw. We rub the carrots on a grater. Onion and pepper cut into medium cubes.

Add salt-sugar, as well as vinegar with oil. Gently mix, the cabbage in this salad is simply forbidden to squeeze. We shift the salad into a jar and close it with a lid.

Winter salad of cabbage, peppers and tomatoes

We need:

Cabbage b \ c - 1.5 kg
Bulgarian pepper - 700 grams
Tomatoes - 2 kg
Onion - 0.5 kg
Paprika - half a teaspoon
Sunflower oil - 300 milliliters
Vinegar 9% - 100-120 milliliters
Salt - 90-100 grams
Black peppercorns - 10-15 peas

Cut the forks into strips, grind with salt. We cut the tomatoes with pepper into medium cubes, cut the onion into half rings.

Mix the vegetables together, heat in a saucepan until boiling. As soon as the mixture boils, pour in the vinegar, remove from heat, mix well but gently.

We put hot vegetables in jars, sterilize for about 20 minutes. After we roll up the lids and let them cool like any preservation, upside down under the covers.

I hope you find a delicious recipe or salad for yourself. Have a nice meal!

With the advent of winter, vegetable gardens and store shelves are empty, and you really want to treat yourself to vegetables, especially cabbage. That is why every autumn cabbage is preserved before the onset of cold weather. To date, on the Internet you can find many different recipes, but choosing one out of thousands, as they say, is difficult. This article contains the best sauerkraut recipes.

To preserve a product such as cabbage, it is advisable to use iron lids.

Cabbage with Peppers and Rice: A Quick Recipe

Ingredients:

kilogram of ordinary cabbage
one and a half kilograms of tomatoes
200 grams of carrots
2 pieces of bell pepper
200 grams of rice
garlic clove
100 grams of vegetable oil
spices to taste.

Cooking:

Cabbage and its leaves cut into small pieces.
We pass the tomatoes through a meat grinder, adding garlic.
Boil the rice until fully cooked and add a little vegetable oil (do not use all the oil).
We cut the pepper and carrots into small pieces and pour them into a preheated pan, send the ground tomatoes, spices and the remaining vegetable oil there and simmer it all for half an hour.
Pour the cabbage into the jar and pour the resulting vegetable paste on top, roll it up and wait for the onset of winter. In general, preservation according to this recipe is quite fast.

Canned early Chinese cabbage with vegetables

Ingredients:

a kilogram of Beijing cabbage (it is best to take the earliest one);
a few pieces of Bulgarian red pepper;
half a kilogram of tomatoes;
cucumber - 2 pieces;
hot (chili) pepper;
4 cloves of garlic;
salt and pepper to taste;
a tablespoon of sugar;
one and a half glasses of water;
a teaspoon of vinegar.

Cooking:

The first step is to prepare a spicy vegetable paste, which will later be canned. Bell peppers need to be peeled and cut into circles, chop the chili pepper into slices (2 thin slices will be enough), grate the cucumbers and chop the garlic. All ingredients are passed through a blender or meat grinder, stewed together with peeled tomatoes.
Let's move on to cabbage. It needs to be chopped lengthwise, and then in half and pour a small part of the marinade. Cover it with a lid and put it under pressure.
Half an hour later, after the leaves are saturated with vegetable paste, they must be folded into a jar, poured with the remaining marinade and rolled up.

Braised cabbage in a jar

Ingredients:

head of cabbage;
spices to taste;
canned pepper - 100 grams;
carrot - 200 grams;
vegetable oil;
garlic;
bow head;
2 tomatoes;
1 teaspoon of sugar.

Cooking:

Chop the head of cabbage, stew in a pan (medium heat, under the lid) along with carrots, vegetable oil and spices. Do not forget to stir the dish from time to time until it is completely cooked.
Add a head of onion, a few cloves of garlic, tomatoes and a teaspoon of sugar.
Pour our finished dish into pre-prepared jars and roll it up.

Pickled Brussels sprouts

Ingredients:

1 liter of water;
9% vinegar - a teaspoon;
spices to taste;
young Brussels sprouts - half a kilogram;
chili pepper - one piece;
tomatoes - half a kilogram.

Cooking:

First, let's prepare the marinade, which consists of water, chili peppers, spices, vinegar and tomatoes.
Tomatoes need to be peeled and chopped, chop the chili peppers into slices (you only need two).
Put a pot of water on the stove and wait for it to boil.
Add tomatoes, peppers, vinegar and spices. We leave to cook for 15 minutes.
While the marinade is preparing, let's take care of the cabbage. It must be cleaned from the top layer of leaves, washed and cut in half.
Now you can add cabbage to the marinade (in the same container where it is cooked, do not turn off the stove). Cover the mixture with a lid and wait until half of the marinade has boiled away.
Remove the pan from the stove and wait for the workpiece to cool. Then you can place it in sterilized jars and close.

Sauerkraut

Ingredients:

cabbage - half a kilogram;
carrot - 1 piece;
spices to taste;
sugar.

Cooking:

Cabbage should be chopped into medium pieces, and carrots should be grated.
Add all the necessary spices and a spoonful of sugar.
We crush and mix all the ingredients with our hands so that more juice stands out.
We fall asleep cabbage in jars and crush it with a pusher. This will make more juice.
We roll up the banks.

Such a blank is stored for a short time, always in a cold place.

Cabbage without sterilization

Ingredients:

young kilogram cabbage;
a few carrots;
Bulgarian pepper - 500 grams;
head of onion and head of garlic;
spices to taste;
vinegar 9%;
water - 2 liters.

Sterilization takes quite a long time, but you can roll up a delicious, slightly salty cabbage for the winter without it.

Cooking:

Cabbage is peeled from the upper leaves and chopped.
Carrots will need to be grated, bell peppers cut into strips, and onions into rings.
Then, in a bowl or saucepan, mix cabbage with other vegetables.
We put a pot of water on the fire, add all the ingredients, spices and cook for 10 minutes.
We filter the cabbage, transfer it to jars and pour the brine in which it was cooked on top. Roll up the lids.

If desired, you can add a couple of sprigs of dill.

Cabbage with mushrooms and tomato sauce

Ingredients:

cabbage - 1 kilogram;
half a kilogram of tomatoes;
spices to taste;
sugar;
400 grams of mushrooms;
carrots and peppers - 1 piece.

Cooking:

Cut the cabbage and mushrooms into medium pieces, shake them a little with your hands so that the juice stands out from them.
Cut peppers, carrots, tomatoes and simmer them over low heat for about 15 minutes.
Pour all ingredients into a sterilized jar. Top with tomato sauce and roll up the lid.

Pickled cabbage with beets for the winter (video)

Canned cabbage according to these recipes will definitely not disappoint you. It is suitable as a dressing for borscht, the basis of a winter salad, a filling for a pie. Lots of options!

By winter, gardens and vegetable gardens are empty, but our pantries and cellars are well replenished with winter supplies: homemade marinades and pickles, jams and preserves. But there is still time and opportunity to add something to these stocks. Today we will tell you how cabbage canned for the winter is prepared. After all, such a dish in a cold cold can bring many benefits: thanks to fiber, it stimulates the intestines, helps with ulcers and some other diseases, and saturates the body with the necessary vitamins.

General information about canning cabbage

For home canning, when preparing a marinade, acetic acid is used. From what concentration it has in the finished product, cabbage is: spicy, sour and slightly acidic. The source material itself is late or mid-ripening varieties of white cabbage, which should be without internal voids (dense head of cabbage with well-fitting leaves).

Required Ingredients: cabbage - five to six kilograms, tomatoes - two to three kilograms, bell pepper - one and a half kilograms, onions - also one and a half kilograms, black pepper, 9% table vinegar, refined sunflower oil - a tablespoon. Step by step cooking recipe:

Canned sauerkraut

Each housewife prepares a lot in the fall, they are the most diverse. After all, everyone has different tastes: someone loves marinated with pepper, someone loves instant sauerkraut, etc. This recipe is usually not used.

But sometimes it happens that a large crop is obtained, and it needs to be processed as quickly as possible. That's when our method will come in handy. Some are surprised that sauerkraut can be preserved. Of course, and there is nothing complicated about it. We will need: one liter of water, 50 grams of salt, the same amount of sugar sand, 50 ml of vinegar.

Description of the sauerkraut preservation process

The beginning is normal, as is the standard recipe for canned cabbage for the winter. Wash, clean, then chop. And the whole secret of our option is to prepare the brine. We dilute salt and sugar in water, pour in vinegar and bring to a boil. Then take it off the heat and let it cool down. In the meantime, we are engaged in lids and cans for conservation - washing, cleaning and sterilizing.

After that, we lay out the cabbage in jars and fill it with cold brine. At the same time, we leave three centimeters free to the neck. We cover with iron lids and send for pickling in a warm place. Please note that the liquid will overflow through the top after a while. After three days, it is necessary to sterilize the jars using a water bath: three-liter - 40 minutes, two-liter - 25 minutes, liter - 15 minutes. Then, with the help of a key, we roll up the cans with iron lids, turn them upside down and wrap them up. Sauerkraut, canned with vinegar, is ready. Store - only in a cool place. In winter, open a jar, add green or onion, finely chopped, vegetable oil and serve the resulting salad.

for the winter

Canned cauliflower can be used for both side dishes and salads. To prepare it, you need: five kilograms of cabbage, one kilogram of carrots, the same amount of onions, two tablespoons of salt, eight teaspoons of vinegar. Bell pepper lovers can add it. So, we clean the cabbage and divide it into inflorescences. Wash and cook in boiling salted water for seven to ten minutes.

Onions and carrots are also cleaned, washed, then cut and washed in boiled water. Lay the vegetables in layers in sterile jars. Pour the same brine in which the cabbage was boiled. After 15 minutes, drain the brine and set to boil again. In the meantime, add vinegar to each jar and fill it with boiled brine. We block here. We put it upside down and let it cool for ten hours. Such cabbage can be stored in an apartment without any problems. The main thing is that the sun does not shine on it.