Quick cabbage recipe. Spicy pickled cabbage for the winter

Cabbage is an amazing vegetable that often appeared on the tables of our ancestors. But over time, its fans have not decreased, but on the contrary, more and more new cooking methods are appearing. Particularly recognized were snacks that do not require long-term salting, such as a recipe for quick-cooking pickled cabbage.

In addition to the excellent taste of such preparations, they contain a huge amount of vitamins, the deficiency of which is so noticeable during the cold season. Our grandmothers knew this well, which is why pickled cabbage appeared so often on their tables.

How can you have crispy, delicious coleslaw by the next morning? Housewives who have mastered the process of preparing pickled express cabbage know the answer to this question.

Prepared according to the recipe below, it can be kept cool for a long time, thanks to the presence of vinegar in the marinade.

List of necessary components for 2.5 kg of cabbage:

15 g garlic;
300 g carrots;
liter of filtered water;
90–170 g sugar;
95 ml vinegar;
95 ml vegetable oil;
45 g salt.

Step by step recipe:

Chop the cabbage leaves and orange root vegetables into thin strips. Chop the hot vegetable into small pieces. Combine these crushed products in an enamel or glass container and stir. To get a crispy snack, you need to give preference to heads of cabbage with dense and elastic leaves.
Boil water and stir in all the ingredients of the marinade. After this, pour the boiled dressing over the cabbage, close and forget about the preparation for a day, leaving it at room temperature. Only the refrigerator will ensure further preservation of the snack.

Korean recipe for winter

Many people liked fiery, spicy vegetables cooked with spices in vinegar and hot vegetable oil, which is why this cabbage recipe appeared.

The spicy Korean pickled cabbage snack includes:

1500 g cabbage;
90 g onion;
120 g carrots;
30 g garlic;
30 ml vinegar 9%;
20 g sugar;
10 g salt;
10 g grated ginger root;
3–4 g paprika;
5 g Korean vegetable seasoning.

Pickling technology:

The prepared main product is chopped into squares, the garlic is pressed through a press, and the onions are chopped into thin half rings. To chop carrots, use a Korean vegetable grater.
Add hot vegetables and grated ginger to the chopped vegetables. Add salt, season with sugar and flavor with spices. Mix everything well and distribute into bottles.
Vinegar is poured into containers in equal portions. Then add boiling water up to the shoulders, seal with iron lids and leave upside down until the contents have cooled completely.

Store the snack in the basement or other cool place away from direct sunlight.

Pickled cabbage with beets - quick and tasty

This is a recipe for not only tasty, but also incredibly beautiful pickled cabbage. It is also called “pelyustka”, which literally translates from Ukrainian as “petal”. After all, the pink pieces of cabbage leaves are very reminiscent of rose petals.

Proportions of ingredients for pink cabbage in marinade:

1500 g cabbage;
400 g beets;
200 g carrots;
30 g garlic;
liter of filtered water;
half a glass of granulated sugar and 9% vinegar;
50 g salt;
180 ml vegetable oil;
3–4 bay leaves;
black peppercorns.

How to prepare cabbage leaves with beets:

Chop the cabbage leaves into squares, grate the root vegetables with a special “Korean” grater or turn them into thin cubes using a knife. Loosen the garlic cloves into thin slices.
Throw salt and sugar into the water, add spices and wait for it to boil. Then add oil and vinegar and cool the mixture.
Carefully mix cabbage and root vegetables and compact them into pre-washed bottles.
Pour the marinade over the almost finished appetizer, seal it and leave it somewhere in the kitchen without access to light. After 3–5 days, it will be possible to take a sample from the cabbage.

With bell pepper

Almost a vitamin salad from a jar is this pickled cabbage with bell pepper. It is prepared quite quickly, and a simple set of ingredients allows you to prepare this appetizer all year round.

List of necessary products for a couple of kilograms of cabbage:

half a kilo of sweet peppers;
the same amount of onions and carrots;
200 ml oil;
155 ml vinegar;
100 g granulated sugar;
60 g salt.

Cooking sequence:

Mix finely shredded cabbage with literally a teaspoon of salt and knead it thoroughly with your hands so that it releases the juice.
Prepare the remaining vegetables and chop them: pepper - into strips, onions - into half rings, carrots - into strips or into large chips using a grater.
Combine all vegetables in a suitable bowl. Add oil, vinegar, sugar and remaining salt to vegetable mixture. Mix everything very carefully.
Fill the prepared container with the vegetable mixture, close the lid and put it in the refrigerator. After three days, the snack will be ready to eat.

Option in jars for the winter with aspirin

Aspirin is not the most popular ingredient in pickled cabbage recipes, but it acts as an excellent preservative that helps keep the product fresh throughout the winter.

In this version, you need to prepare two kilograms of cabbage:

half a kilo of carrots;
100–120 g salt;
120 g granulated sugar;
6 aspirin tablets;
peppercorns;
bay leaf and other spices to taste.

Sequence of marinating for the winter with aspirin:

Cabbage and orange root vegetables should be prepared in advance: wash and peel the carrots, and remove the top rough and damaged leaves from the cabbage. Next, chop the vegetables in the usual way using a knife and a coarse grater.
In a container of suitable capacity, combine chopped cabbage, carrots, salt and sugar. Mix everything well and knead with your hands.
Take a clean and dry three-liter bottle and fill it 1/3 with prepared cabbage.
Then add an aspirin tablet and spices to taste (bay leaf and pepper). Make 2 more cabbage layers, separating them with an aspirin tablet and spices.
Fill the filled tank to the top with boiling water, wait about five minutes and, if necessary, add boiling water to the very neck. Roll up the lid and leave the jar to cool, turning it upside down.

For prescriptions containing aspirin, you cannot use instant medications like Aspirin Upsa.

Acetylsalicylic acid acts as a preservative, and there is no need for additional substances in effervescent tablets, so you should buy regular aspirin.

Pieces

This cabbage with garlic is called “kryzhavka” from the Old Slavonic “kryzh” - cross. This happened because small heads of cabbage are pickled and cut crosswise into four pieces.

List of products for pickled cabbage quarters:

1000 g cabbage;
200 g carrots;
120 g bell pepper;
20 g garlic;
4 g cumin seeds;
1000 ml water;
90 g sugar;
60 g salt;
150 ml vinegar;
100 ml vegetable oil;
4 peas of allspice;
5 black peppercorns.

Preparation:

Cut the cabbage together with the stalk into four parts and boil for 10 minutes in a sufficient amount of boiling water. Then quickly cool in ice water, changing it several times as it warms up.
Chop the garlic, carrots, and peppers and place them together with the boiled cabbage quarters in a suitable container, sprinkled with cumin seeds.
Dissolve salt and sugar in boiling water, add peppers, vinegar and oil. Pour this hot marinade over the cabbage and vegetables, place a weight on them and place in the refrigerator. In a day, the capsicum will “ripen”.

For this preparation you should stock up on:

750 g cauliflower;
110 g carrots;
70 g sweet red pepper;
140 g onions;
1000 ml water;
30 g salt;
30–90 g sugar.
spices.

Cauliflower is prepared for the winter as follows:

We disassemble a large cabbage inflorescence into smaller ones. Chop the carrots into thin slices. We send small onions whole into jars, and cut large and medium ones into several slices. Chop the pepper into strips or cubes.
We prepare containers for canning (sterile half-liter jars). At the bottom of each we place 5 black peas and 3 allspice peas, 3 clove buds, 1 bay leaf and a small hot pepper.
Add chopped vegetables and cauliflower to jars for spices. Add boiling water to everything and let it sit for 5 minutes. We dilute salt and sugar in boiling water, strain the water from the jars and fill them with marinade, adding 5 ml of vinegar to each, and roll up the lids.
Turn the jars upside down, wrap them warmly in a blanket and leave until completely cool. Then we hide it for storage in the basement or pantry.

Before choosing one of the recipes for preparing pickled cabbage, you need to consider the fact that the temperature of the brine is key to the final result. So, in a cold solution, marinating will last longer, but the vegetable will turn out crispier. If you pour hot marinade over the cabbage, the cooking process will be reduced significantly. And don’t forget about sugar - cabbage loves it very much, so you should take more of it than salt.

The harvesting season is in full swing. Many vegetables and fruits have already been processed and sent to bins. But another crispy preparation awaits us - pickled cabbage in jars for the winter. We prepare it at the end of autumn, when the heads of cabbage in the garden are already slightly frostbitten. Cabbage then acquires a special sweet taste. How nice it is to open a jar in winter that we prepare with such love in the fall. Chop the onions, add some butter, mmm... - you'll lick your fingers!

In addition to the fact that it is so tasty, it is also an excellent helper in the fight against toxins in the body and excess weight. And it contains a large amount of vitamin C, which is very important during the cold season. And who doesn’t like vinegar, you can watch it. It contains natural acid.

White cabbage, red cabbage, cauliflower, new arrival broccoli - the cabbage variety gives us many flavors and options to diversify our menu. You can use any variety for pickling.

A lot of dishes can be made using pickled cabbage. Not only salads with the addition of various vegetables, but also soups, side dishes, cabbage rolls and pies. I invite everyone to join me in preparing several winter preparations from this irreplaceable vegetable.

Today in the article:

If you are preparing small quantities, you can cut the vegetables with a regular kitchen knife. However, for a large family it will take a very long time to chop several heads of cabbage with a knife. In this case, it is better to stock up on shredder in advance. This is a special device for shredding cabbage. With it, things move much faster, and you won’t even have time to get tired before you’ve already chopped a dozen heads of cabbage.

The best recipe for pickled cabbage for the winter in jars

Classic preparation of any food is often the best idea to taste the dish, so to speak, “without cuts.” The option of shredded white cabbage forks along with grated carrots does not lose its relevance. This is the best dish, proven by time and thousands of gourmets.

I describe the ingredients for one medium head of cabbage. Which we just pack into a three-liter jar. If you prepare more, calculate the proportions.

Product composition:

White cabbage - 2 kg.
Carrots - 2 pieces
Garlic clove - 2 pieces

For the brine:

Drinking water - 1 liter
Vegetable oil - 0.5 cups
Granulated sugar - 0.5 cups
Lavrushka - 2 pieces
Black peppercorns - 8 pieces
Vinegar essence - 1 tbsp. spoon

Preparation:

1. I chop half a head of cabbage into small strips. You can generally cut it however you like. And for me, pickled cabbage for the winter must be chopped into thin strips.

2. Pass the carrots through a coarse grater; if you have a food processor, it will be much easier for you. Everything is done with him in one minute.

But keep in mind that the food processor grinds the vegetables into fine crumbs. Although it won't spoil the taste.

In general, if you often cook and stockpile, be sure to buy yourself this wonderful assistant, at least the mini version.

3. So, our vegetables are chopped. Pour them into a small food bowl and mix lightly, but do not crush them. We just need to mix everything well.

4. The container is already sterilized, since the finished product cannot be sterilized. We fill the jars with crumble, but do not compact them too much. And we move on to preparing the brine.

5. Place a large pot of water on the stove and wait for it to boil. Place salt, sugar, bay leaf, pepper into boiling water, stir, add oil and wait for it to boil again, stirring. Bulk products in the brine should disperse. Let the marinade simmer for three minutes and then remove from heat.

6. Now add crushed garlic and a tablespoon of vinegar to our brine. Stirred. Mmm... the smell is amazing!

7. Pour our aromatic marinade with vinegar into the cabbage. Place a saucer on the jar and let it cool completely. Can be closed with a lid treated in boiling water. Ready!

This preservation can be stored in a cold room for up to a year or more. And in winter its taste is so fresh, as if it had just been made.

Pickled cauliflower for the winter without sterilization

Not all people like to stand in the kitchen for a long time and wait for the treasured jar of their favorite preserves to be sterilized. And if there are a lot of them, it’s generally an “endless kitchen” then. Fortunately, there are recipes where you can do without this and there is no need to sterilize the finished cabbage.

For lovers of speedy preparations, this method of quickly marinating cauliflower with hot pepper and basil is quite suitable.

Calculation for two liters:

White cauliflower - 1 medium
Basil - 1 sprig
Hot pepper - 2 pods
Granulated sugar and rock salt - 2 tablespoons each
Vinegar 9% – 60 grams

Preparation:

1. We cut the cabbage into segments and put them in liter, sterilized jars with whole peppers and basil, the latter one piece per jar. Fill the containers with vegetables tightly, but do not compact them.

2. Pour in boiling water and cover with lids for ten minutes. Then pour the water into a saucepan and pour boiling water over the cabbage again.

This is necessary to destroy bacteria that can subsequently harm our conservation.

While the jars filled for the second time, let them stand for another 10 minutes. And we'll do the brine.

3. Pour sugar and salt into this saucepan, where the water has been drained. Place on the stove until it boils. When the marinade boils, wait until the sugar and salt are completely dissolved. Then remove from heat.

4. Simply pour the second water from the jars into the sink. Add thirty grams of vinegar to each.

If you don’t have a measuring cup, you can use a tablespoon as a guide; it contains about 20 grams, which means you need 1.5 spoons.

Whether to add other spices is up to your taste. For me, basil and hot red pepper provide enough spice and aroma. If you want, add a bay leaf.

Fill with hot brine and you can roll it under scalded iron lids. We put the finished preserves on the lids and cover them with a fur coat for a day or more, until they have completely cooled down. Then you can take it to the cellar or other cool place.

Video recipe for delicious crispy cabbage in jars

I was specifically looking for this divine recipe. Exactly, so that the marinade is so aromatic and the cabbage leaves are crispy. What is described exactly in this detailed recipe from the video channel “At Svetlana’s”.

Be sure to try this option for pickling cabbage and I think it will become a regular on your table.

Step-by-step recipe for pickling cabbage with beets in 3-liter jars for the winter

It's very tasty! I’m telling you right away, this recipe will not leave anyone indifferent. At first glance, it may seem that it takes a long time to cook, but in fact everything is quite simple and not time-consuming. But what pleasure you will get later when you open this amazing delicacy in winter.

Product List:

White cabbage forks - 4 kilograms
Beets - 1 kilogram
Coarse salt, sugar, vinegar 9% - 8 tablespoons each
Bay leaves - 16 pieces
Garlic - 1 large head
Black peppercorns - 1 level tablespoon
Dry dill umbrellas - 8-10 pcs, 4-5 umbrellas per 1 jar
Hot peppers - 2 pieces, 1 per jar
Drinking water - 5 liters

So, step by step recipe:

1. Place water on the stove until it reaches boiling water.

Banks must be sterilized!

2. While the water is boiling, cut the peeled beets into large and thin slices, garlic and pepper into slices.

2. Cut the cabbage into large pieces, but so that it can be placed in a jar.

3. Lay in layers, slightly pressing: beets - cabbage - bay leaves, black pepper, hot pepper, dill umbrellas, garlic.

4. We also lay the second layer to the top.

5. Pour water into a saucepan, add sugar, vinegar, salt and mix well. Place on the stove to let the brine boil. As soon as it boils and everything is completely dissolved, remove from heat.

6. Immediately before our brine has cooled down, pour it into jars and cover with lids. Then we put them in a tall pan of water and on the stove. Place a linen napkin or towel on the bottom. The water should be warm. Bring to a boil over low heat. Now let’s sterilize for twenty minutes and roll up under iron lids.

6. Roll the jars, make sure the water does not bubble, then turn the lid down and cover with a blanket. Leave it like this for a couple of days, then remove the blanket and let it cool completely. You can put it in the cellar.

Easy Instant Pot Cooking Recipe in Hot Brine

Some people, including myself, don’t want to bother with long cooking, but want something “quick and tasty.” For us, such impatient people, there is a wonderful recipe. This pickled cabbage for the winter is prepared once or twice and turns out no less tasty than when cooked for a long time.

What is needed:

Forks of white cabbage - about 2 kilograms
Carrots - 2 medium pieces
Garlic cloves - 3-4 pieces
Granulated sugar - 1 cup
Pickling salt - 2 tablespoons
Vegetable oil - 1 cup
Vinegar 9% - 0.5 cup
Drinking water - 1 liter
Lavrushka - 2-3 pieces
Black pepper - 6-8 peas

Let's start cooking:

1. Place a saucepan of water on the stove and bring to a boil. Meanwhile, finely chop the cabbage and carrots.

2. Garlic should be passed through a fine grater or press, added to our vegetables, and mixed well.

3. Add salt and sugar to the water that has boiled, stir until they are completely dissolved and pour in the oil, continuing to stir. Let it simmer for a minute and remove from the stove. Pour vinegar here and mix well again.

4. We put cabbage and carrot sticks in a pan, add bay leaves, pepper and pour in our marinade. Mix everything well. During this stage of preparation, you will just feel the amazing smell of such aromatic marinade.

5. Put our cabbage under pressure. A press is often understood as a flat plate on which a load is installed; in our case, it is a three-liter container of water.

6. Let it brew for five hours and you can put it in jars or leave it in a saucepan.

Important! Cabbage should only be marinated in enamel or stainless steel pans. Aluminum ones are not suitable for this procedure.

The cabbage turns out to be very aromatic! Thanks to the fact that we added oil during cooking, when serving, we will no longer need to add anything here, except for greens.

How to pickle cabbage under iron lids

Not everyone will like this recipe for pickled cabbage for the winter. Basically, this preparation is good for lovers of very spicy snacks. If you have these in your family, I advise you to prepare several jars of this treat.

One medium head of cabbage will yield two liter jars. If you like it, make more. We don't put carrots and other vegetables here. But, if you want, you can chop some carrots or bell peppers. This will not spoil the dish at all.

What you will need:

Garlic cloves - 4 pieces
Fresh dill umbrellas - 2 pieces
Black peppercorns - 18 pieces
Bay leaf - 2 pieces
White cabbage - 1 fork
Cloves - to taste
Hot pepper - 1-2 pods, to taste
Acetic acid - 1 tablespoon

Water - 1.6 liters
Sugar - 1 glass
Pickling salt - 2 tablespoons

Early ripening cabbage is not suitable for this recipe. Use only winter varieties.

Shall we start cooking?

1. Finely chop the cabbage into strips and cut the garlic into rings. Cut one cabbage leaf into four pieces and set aside for now.

2. Place all the brine ingredients in a saucepan and bring to a boil, stirring until the sugar and salt are completely dissolved. Boil for three minutes and remove from the stove.

3. Place nine peppercorns, an umbrella of dill, a bay leaf and two cloves of garlic into sterile jars. If you like cloves, you can add one at a time.

4. Now we will need the left quarters of cabbage leaves; we place two of them in a jar on top of the spices.

You can place the whole hot pepper on the bottom of the jars, or you can cut it into slices and add it to the cabbage.

5. Fill the jars with cabbage crumbs to the top. Accept without fanaticism.

6. Pour vinegar into the brine that has cooled to room temperature, stir and pour the marinade into jars. Roll up with scalded iron lids. Can be taken away for storage immediately. As you can see, a very quick and simple recipe. And the appetizer turns out wonderful.

Video on how to prepare pickled cabbage in pieces

An interesting preparation option is offered to us by the author of the video channel “Simple Recipes for Every Day.” An amazing “large-caliber” assortment is obtained: cabbage, peppers, carrots, and also tomatoes! Variety is also good because it is very convenient to serve.
One of the advantages of this recipe is that you don’t need to chop or grate anything, but simply cut it into large pieces and circles.

Personally, I really like it! Everything is quite simple, beautiful and most importantly delicious! I think we should definitely make a few jars of this beauty.

Marinated broccoli with bell pepper

This variety of cabbage has increasingly begun to appear on our tables. Some have just begun to take a closer look at this vegetable, while others have already tried many dishes and appreciated the taste, in addition to the enormous benefits of this product. Have you ever tried pickled broccoli? If not, then it's time to make them!

What you will need:

Broccoli - 0.5 kilograms
Granulated sugar - 1 teaspoon
Large carrot - 1 piece
Coarse salt - 1.5 tablespoons
Water - 300 milliliters
Vegetable oil - 50 milliliters
Vinegar - 30 milliliters
Ground black and red pepper
Garlic cloves - 4 pieces
Bell pepper - 2 pieces
Coriander - 1 teaspoon
0.5 liter jars

Preparation:

1. Divide the broccoli into segments, keep it in warm salted water so that bugs, if any, float to the surface from the inflorescences, drain it into water and lower the cabbage into boiling water for a couple of minutes, and then rinse with cold water. With this manipulation, the broccoli will acquire a beautiful, rich color.

2. Peel the pepper from seeds and cut it as you like, into strips, cubes or circles.

To make the salad brighter and more beautiful, take peppers of different colors.

3. Grate the carrots using a “Korean grater.” Now there are a lot of varieties of this grater, some are very convenient. Well, if you have such an assistant as a food processor, then cutting carrots like this will be a breeze for you.

4. Pass the garlic through a press, or chop it very finely.

5. Now mix all our chopped and grated vegetables well with salt, pepper and sugar in a large bowl or saucepan. Then add oil, vinegar, water and mix everything again. Leave to marinate for three hours.

6. Place our salad in sterilized jars so that about one centimeter of liquid is obtained on top and cover with lids.

5. Place the jars in a wide bowl with warm water and boil for twenty minutes, that is, sterilize. We take it out, screw the lids all the way and turn the jars upside down. Covering with a blanket won't hurt either. We leave them in this position for a day, then put them away for winter storage.

How to pickle early cabbage with vinegar at home

What to do if you urgently want young pickled cabbage? There is also a recipe with a very tasty marinade, and most importantly, everything is done quickly and simply.

We will need:

Young white cabbage - 3 kilograms
Large carrots - 4 pieces
Red bell pepper - 3 pieces
Garlic cloves - 4-5 pieces
Fresh dill and parsley - to taste

Drinking water - 1 liter
Table salt - 2 tablespoons
Sugar - 2 tablespoons
Nine percent vinegar - 0.5 liters
Vegetable oil - 0.5 liters

1. We start by removing the top, green leaves and wide veins from the cabbage. Cut into thin strips. Chop the greens.

2. Peel the carrots, scald them with boiling water and grate them on a coarse grater.

3. Remove the seeds from the sweet peppers and cut them into small cubes.

5. Mix all the prepared vegetables in a large enamel basin or pan. Squeeze the garlic cloves there through a press.

6. In a separate pan, mix all the brine components and bring to a boil. Then pour this aromatic marinade over the vegetables and mix. Place in jars and put on plastic lids. We leave it in this form in the kitchen for a day, and then put it in the refrigerator. Bon appetit!

We have filled our cellar with these delicious recipes for pickled cabbage, please note, of different types. Now we have cabbage salads for all occasions, for feasts, for baking, for soups and salads. As they say, a feast for the whole world!

Let's stock up on our healthy foods. So as not to depend on supermarkets and chemical, store-bought food. Thank you to everyone who pickled cabbage with me today!

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Only the most proven and successful recipes.
This cabbage can be covered for the winter, frozen or eaten immediately after cooking.

PICKLED CABBAGE IS VERY TASTY - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.

Ingredients
cabbage - 1 fork per 2 kg
garlic - 4 cloves
carrots - 1 pc.
Marinade:
water - 1 liter
vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
salt - 2 tbsp. spoons
cloves - 5 pcs.
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
bay leaf - 3 pcs
peppercorns - 10 pcs

Preparation
To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.
Grind the carrots on a grater.
Place the cabbage and carrots in a suitable sized container and mix well. There is no need to press or squeeze the juice.
Cut the garlic into slices.
Now let's get to the marinade. Boil a liter of water, add all the specified spices (see ingredients for the marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.
Pour the hot marinade into the cabbage, stir and let stand until it cools.
Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.
Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.

MARINATED CABBAGE WITH BELL PEPPERS

Another quick recipe. You can eat this cabbage within a day.

Ingredients
cabbage - 1 fork (2 kg)
bell pepper - 1 piece (medium)
carrots - 2 pcs (medium)
cucumber - 1 piece (medium)
Marinade:
water - 1 liter
sugar - 3 tbsp. spoons
salt - 1 tbsp. heaped spoon
vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation
Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.
Mix the vegetables carefully to prevent them from choking and releasing their juices.
Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.
To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.
Pour it into a jar of hot cabbage and wait until it cools down.
When this happens, you can put the jar in the refrigerator.
In a day, the pickled cabbage is ready! It’s a very easy recipe, which is why so many people love it.

MARINATED CABBAGE WITH BEET - Gurian cabbage

This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.

Ingredients
cabbage - 1 fork (2 kg)
beets - 1 piece (large)
red capsicum - 1 pc (or 1 tbsp ground red)
carrots - 1 piece (medium)
garlic - 7-8 cloves
Marinade:
water - 1 liter
sugar - 1 glass
salt - 2 tbsp. spoons
bay leaf - 3-4 pcs
apple cider vinegar - 1 glass
vegetable oil -0.5 cups
peppercorns - 6-8 pieces

Preparation
For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.
Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.
Cut the garlic thinly into slices.
Peel the pepper from seeds and cut into strips.
Place all the ingredients in the pan in layers.
For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.
We pour it over our cabbage.
Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.
Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.
It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.

MARINATED CABBAGE WITH GINGER

Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.
In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients
cabbage – 1 fork (2 kg)
bell pepper - 1 piece
carrots - 1 pc.
garlic – 4-5 cloves
ginger - 70 gr
For the marinade:
water - 1.5 liters
sugar - 5 tbsp. spoons
salt -3 tbsp. spoons
vegetable oil - 5 tbsp. spoons
bay leaf - 3 pcs
ground black pepper - 0.5 teaspoon
apple cider vinegar - 150 ml

Preparation
Cut the cabbage, carrots, garlic and pepper into thin strips.
Peel the ginger and cut it into translucent circles.
Place all the vegetables in the pan, mix gently, but do not mash.
We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.
Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.
We wait until it cools down and place it in the refrigerator. Crispy spicy cabbage will be ready to eat in a day.
The recipe is simply delicious!

MARINATED CABBAGE WITH CARROTS AND GARLIC - Ukrainian kryzhavka

Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.

Ingredients
cabbage - (a head of cabbage weighing approximately 1 kg)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 tsp
For the marinade:
water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Preparation
Cut the cabbage head into four parts, along with the stalk.
Boil water and put cabbage in it. Cook for 10 minutes over medium heat.
After this, remove the cabbage using a slotted spoon. Fill it with cold water to cool. If during the process the water heats up from the cabbage, you need to replace it with cold water again.
Pass the garlic through a crusher.
Cut the carrots and bell pepper into thin strips.
Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.
Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.
Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!
Serve by cutting into smaller pieces and basting with carrot-pepper marinade.

MARINATED CABBAGE WITH VEGETABLES AND APPLES - a very tasty recipe
The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.

Ingredients
cabbage - 1 fork (2 kg)
bell pepper - 3-4 pcs
carrots - 3-4 pcs (medium)
garlic - 1 head
sweet and sour apples - 3-4 pcs.
hot pepper - 1 pod
For the marinade:
water -2 liters
sugar - 1 glass
salt -4 tbsp. spoons
apple cider vinegar 6% - 3/4 cup
allspice -5-6 pieces
peppercorns - 15 pieces
bay leaf - 3-4 pcs
cloves -5-6 pieces

Preparation
Wash the cabbage and cut into fairly large pieces.
Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.
Chop carrots and garlic into thin slices.
We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.
Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.
The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.
After turning off, add vinegar. We take out the bay leaf, it has done its job.
Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.
Cover everything with a lid and wait for it to cool.
Place the cabbage in the refrigerator, wait 2-3 days and you’re done!
The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!

CABBAGE PELLUT

According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.

Ingredients
cabbage forks 1.2-1.5 kg
1 medium carrot, 100 g
1 large beet, 200 g
vegetable oil 5-6 tbsp
garlic 5 cloves
For the marinade
water 1 liter
sugar 1/2 cup
vinegar 9% 200 ml.
salt 2 tbsp. spoons

Preparation
Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.
Cut beets and carrots into strips or bars. Garlic - in thin circles.
We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.
We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.
Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.
After this, put the cabbage in the refrigerator for another day.
In general, you can try it the very next day. However, for it to be completely ready, it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!
There are so many recipes that you just need to try at least once!

Hello, dear friends! Today I will introduce you to excellent recipes for very tasty quick-cooking pickled cabbage.

It is one of my favorite vegetables. And many topics on my blog are already dedicated to it. You can read how it is or. And they also make wonderful ones, not to mention those stuffed with it.

No matter what I make from it, it always turns out delicious. But still, I prefer quick recipes, since in my family the peasants are very impatient, give them everything at once.

In search of new recipes for myself, I found a wonderful article about sauerkraut on my colleague’s website, there are a lot of interesting options there, I recommend that you read them too https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v -banke.html . But let’s still return to our topic and try to prepare a very tasty marinated appetizer.

Before you start cooking, be sure to wash it and remove the top leaves. Since they may be too soft and have damaged areas.

This recipe is very easy and simple to prepare. It will take you little time, and you will get extraordinary pleasure from eating it. This type of cabbage is not stored for a long time, as it is eaten instantly. Be sure to try cooking it.

Ingredients:

White cabbage - 2.5 kg
Carrots - 1-2 pcs.
Garlic - 3-4 cloves
Water - 1 liter
Vinegar 9% - 0.5 cups
Sugar - 0.5 cups
Vegetable oil - 0.5 cups
Salt - 2 tbsp. spoons
Bay leaf, black pepper and allspice, cloves - to taste

Preparation:

1. Chop the cabbage into strips. Grate the carrots on a coarse grater. And prepare the rest of the products for marinating.

2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, add salt, sugar, peppercorns, bay leaf and cloves. Pour in vegetable oil and bring to a boil. As soon as it boils, add vinegar and turn off.

3. While it is cooking, mash the cabbage thoroughly with your hands until it releases juice. Add garlic and carrots passed through a press. Stir evenly.

4. Now you can pour the marinade over the vegetables. Using a masher, compact everything thoroughly. Cover it with a plate and place the weight. Leave at room temperature overnight.

5. And in the morning you can eat it or put it in jars and store it in the refrigerator. It turns out very juicy and crispy, and the taste is simply extraordinary.

Quick and tasty cabbage marinated in hot brine and vinegar

And this method is even faster. You can eat it literally after 3 hours. Just make it in the morning and by lunchtime you will have a wonderful appetizer for the main course, and put the rest in the refrigerator. It won’t stay there for long, I assure you.

Ingredients:

Cabbage - 4 kg
Onion - 1-2 pcs
Carrots - 1 pc.
Garlic – 5 cloves
Honey -1 tbsp.
Water -1.5 liters
Vegetable oil - 200 ml
Vinegar 9% – 100 ml
Salt - 4 tbsp.
Sugar - 250 gr

Preparation:

1. Let's start by preparing the vegetables. Chop the cabbage in the usual way: using a knife, a grater with a special attachment, or a food processor. Grate the carrots on a coarse grater. Cut the onion into half rings. Finely chop the garlic with a knife.

2. The next thing to do is prepare the brine. Pour water into the pan. Add sugar and salt to it, stir. Then add honey, mix again and pour in vegetable oil. Stir well and put on fire. Bring to a boil and add vinegar. Leave to simmer for another 20-30 seconds and turn off.

3. While the brine is boiling, mix the cabbage and carrots in a deep dish or basin. Next, add the onion and garlic and mix again. It is better to mix everything with your hands.

4. Pour the hot marinade evenly over the vegetables and mix lightly. Then place a plate on top, press it down a little so that the brine appears on top and completely covers the cabbage. Place a weight on top and leave it to salt for literally 2-3 hours.

5. After the elapsed time, remove the weight and plate. Place the vegetables in clean, sterilized jars, tamping down well. Close the jars with ordinary nylon lids and store them in the refrigerator. It can be stored refrigerated for 2 months. But in my family it doesn’t cost that much, as it gets eaten very quickly.

Instant pickled cabbage with bell pepper

This recipe makes the cabbage simply amazingly tasty and very crispy. I've been cooking this way for many years and have never heard negative feedback. It not only cooks very quickly, but is also a blast to eat.

Ingredients:

Cabbage - 1 kg
Carrots - 1-2 pcs.
Sweet pepper - 1 pc.
Garlic 2-3 cloves
Sugar - 2 tablespoons
Salt - 1.5 teaspoons
Vegetable oil - 50 ml
Vinegar 9% - 3 tablespoons
Water – 150 ml

Preparation:

1. Chop the cabbage into thin strips and place it in a deep bowl. Add sugar and salt there. Then stir lightly and crush it with your hands so that the juice stands out.

2. Cut the carrots into strips or grate them on a coarse grater. Peel the pepper from seeds and cut into thin strips. Put everything in the cabbage, add chopped garlic and salt. Mix everything evenly.

3. Pour boiled water at room temperature, vegetable oil and vinegar into the vegetables. Mix everything well again. Cover the vegetables with a plate and place pressure on the plate. Then put it in the refrigerator for 5-6 hours.

4. And after 6 hours you can already eat it. It turns out very tasty and crispy. Can be stored in the refrigerator for up to 2 weeks in sterilized jars.

Recipe for pickled cabbage with beets and carrots in chunks: quick and tasty

If you marinate our cabbage with beets, it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be simply amazingly tasty, no doubt about it.

Ingredients:

Cabbage - 1 head
Carrots - 1 pc.
Beetroot (medium) - 1 pc.
Garlic - 4 cloves
Water - 1 liter
Vegetable oil - 100 g
Vinegar 9% – 200 g
Sugar - 100 gr
Salt - 2 tablespoons

Preparation:

1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm slices. Cut the garlic into slices.

2. We begin to put everything in the jar. Place 1/2 of the beets on the bottom of the jar. Then part of the carrots. Next, part of the garlic and lay half of the cabbage on top, laying it very tightly. Then repeat the layers.

3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into the pan, add sugar and salt. Stir, put on fire and bring to a boil.

4. After the marinade has boiled, pour it into the jar. Close the jar with a nylon lid and leave until it cools completely, then put it in the refrigerator. In a day it will be ready to eat.

Cabbage marinated with vinegar, oil and carrots for a 3 liter jar

Here's another quick pickling recipe. The cabbage turns out so unusual and crispy that you can swallow your tongue. This salad goes very well with potatoes and fresh herbs. I once tried adding cilantro to it. My husband and girlfriend really liked it, but I didn’t. Apparently cilantro is clearly not my favorite green. But here everything is not for everyone.

Ingredients:

Cabbage - medium head
Carrots - 2 pcs.
Garlic - 2 cloves
Water - 1 liter
Vegetable oil - 0.5 cups
Sugar - 0.5 cups
Salt - 2 tablespoons
Bay leaf - 2 pcs
Peppercorns - 2 pcs.
Vinegar essence - 1 tablespoon

Preparation:

1. Chop the cabbage into strips and grate the carrots on a coarse grater. Mix everything in a deep dish and then put it in a 3 liter sterilized jar.

2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait for it to boil, keep it on the fire for another 3 minutes and turn it off. Then add garlic, vinegar essence, passed through a press into the pan and stir. Now pour the marinade into a jar with vegetables. Cover with something on top and leave until it cools, then close with a nylon lid and put in the refrigerator.

3. Within a day you can eat it. It tastes amazing and is very juicy and crispy. This appetizer will always be at home on any table.

Video on how to cook cabbage in 2 hours

Do you still have doubts and don’t fully understand everything? It doesn’t matter, I found a very detailed and understandable video recipe. After watching it, you should no longer have any doubts. I wrote out the ingredients, but see for yourself how to prepare it.

Ingredients:

Cabbage - 3 kg
Carrots - 3-4 pcs.
Garlic - 4 cloves
Water - 1.5 liter
Vegetable oil - 200 gr
Sugar - 200 gr
Salt - 3 tablespoons
Vinegar 9% – 200 g

Well, now, I think, no one has any doubts anymore. You are convinced that everything is very simple and quick to prepare, and the result will only please everyone. When serving, you can add your favorite herbs, such as dill or parsley.

You have read very simple and quick recipes on how to prepare delicious pickled cabbage. Now all that’s left is to choose the option you like, stock up on ingredients and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.

All I can do is wish you bon appetit. Bye!

Cabbage is a universal product not only for preparing various dishes, but also for winter preparations. If you marinate it, it will be ready to eat almost immediately. This technology allows you to preserve beneficial properties.

The autumn harvest is best suited for preservation. Among the huge number of recipes, I chose several options for preparing a delicious snack. We will add various products and spices to it, and also use cold and hot methods. By the way, from this vegetable you can also make a spicy snack, which is not inferior to spicy zucchini, called « ».

These methods of marinating can be used not only in the fall for winter preparations, but also at any time of the year when you want to serve a delicious snack.

To increase shelf life, you should use only high-quality and natural products and follow the recipe.

This appetizer is a frequent guest on the table. It is prepared for holidays and on ordinary days. Ideal with meat dishes and also used for salads. The vegetable is ready to eat after 12 hours.

Ingredients:

1 kg cabbage;
1 sweet pepper;
1 carrot;
0.5 l of water;
7 tbsp granulated sugar;
1 tbsp salt;
6 tbsp 9% vinegar;
80 ml vegetable oil.

Preparation

First of all, let's prepare the marinade. Place salt, sugar, and sunflower oil in a saucepan with boiling water. When the liquid boils, turn off the heat and pour in table vinegar.

Grind the washed carrots on a grater. Remove the seeds from the bell pepper and cut into strips.

Remove the top limp leaves from the head of cabbage. Now chop the cabbage in the required quantity.

Place all prepared products in a separate bowl and mix them manually.

Place the salad tightly in glass jars and fill with the prepared brine. We put the snack in the refrigerator.

After 12 hours, the delicious dish is ready to eat. Bon appetit!

How to quickly prepare cabbage so that it is crispy and juicy

There are a huge number of recipes for pickled cabbage. To choose the right option for yourself, you should try several cooking methods. I offer step-by-step instructions for preparing crispy cabbage.

Ingredients:

3 kg of white cabbage;
1 carrot;
100 ml vinegar;
200 ml sunflower oil;
3 peppercorns;
3 bay leaves;
2 tbsp salt;
100 g granulated sugar.

Preparation

In order not to be distracted during the preparation process, we will prepare all the products. Remove the top leaves of the cabbage and peel the carrots. We wash the ingredients with running water.

Cut the cabbage into strips of small thickness, and chop the carrots on a grater.

Mix the vegetables in a separate container, add peppercorns, bay leaves, table salt, sugar and pour in vinegar and oil.

Place the salad in sterilized jars and leave to marinate at room temperature for a couple of days. After which, crispy cabbage can be served.

If you want to keep the snack for the winter, then it should be stored in a cool place.

A quick recipe for cooking cabbage in hot brine with vegetable oil

This salad is served with fish, meat, side dishes, and is also an excellent snack for vodka. Pickled cabbage is always served at the holiday table. But on weekdays it is also used to prepare a healthy dinner.

Ingredients:

1 head (2.5 kg) cabbage;
3 carrots;
3 cloves of garlic;
1 liter of water;
100 ml sunflower oil;
100 ml table vinegar;
1 glass of sugar;
2 tbsp salt.

Preparation

We prepare all the necessary products. Thinly slice the cabbage and grate the carrots. Mix the chopped vegetables in one bowl.

Peel the garlic and chop it in any convenient way. If you like to add this ingredient to your dishes, then be sure to get an early harvest.

To prepare the marinade, we boil water in a saucepan, then add oil, vinegar, granulated sugar and table salt. Pour hot brine over salad.

Cover the container with a lid and leave for a day, stirring occasionally. We distribute the finished vegetables into sterile jars and put them in a cool place.

After a day, the appetizer can be served. Stored in a cool place for a long time.

Delicious pickled cabbage with beets and apple cider vinegar

A dish prepared according to this recipe will be ready within a day. Therefore, take this option into account. The pickling process itself is quite simple, and even an inexperienced housewife can make such a preparation without much effort.

Ingredients:

2 kg cabbage;
5 cloves of garlic;
250 g beets;
1 liter of water;
150 ml apple cider vinegar;
5 peppercorns;
1 bay leaf;
3 tbsp salt;
3 tbsp sugar.

Preparation

Wash the peeled cabbage and leave for a few minutes to drain excess liquid. Cut into fairly large pieces. Peel, then chop the garlic and grate the beets.

Pour water into a saucepan, add all the necessary ingredients and after boiling, cook for about 10 minutes. At the end of cooking, add table vinegar.

Place cabbage, chopped garlic and beets in layers in a sterile jar one by one. Pour in the brine and leave the appetizer for 24 hours.

It is better to store the salad in the refrigerator. Take out the right amount from the jar when needed.

If you don't like chunky snacks, you can simply chop the vegetable to your liking. This will not change the taste.

How to quickly pickle cabbage with bell peppers: recipe for a 3-liter jar

This vegetable can be prepared with various products. To make the appetizer tasty, we will add a small amount of sweet pepper to it. In just one day, the aromatic and juicy cabbage will be ready.

Ingredients:

2 kg of white cabbage;
3 bell peppers;
2 carrots;
2 cloves of garlic;
1 onion;
2 tbsp 9% vinegar;
2 tbsp salt;
100 g white sugar;
3 tbsp vegetable oil.

Preparation

Peel the sweet pepper from seeds and cut into strips. We chop the cabbage in any convenient way: on a special grater, with a knife, in a food processor. Grate the carrots and chop the onion and garlic, as shown in the photo below.

Place the vegetables in a bowl and add salt, vinegar and sunflower oil. Mix everything well and leave for 2 hours to marinate.

Now all that remains is to put the salad into sterilized jars and close the lids. It is better to eat the snack after a couple of days, when the food is well soaked in the marinade.

Pickled sweet cabbage with vinegar in 2 hours

If you urgently need a cabbage snack, it can be made in just a couple of hours. This salad has a sour and sweet taste. You can pickle vegetables using this recipe at any time of the year.

Ingredients:

1 kg cabbage;
1 carrot;
1 onion;
250 ml water;
50 ml olive oil;
30 ml table vinegar;
50 g sugar;
1 tbsp salt.

Preparation

We wash, peel and cut the necessary vegetables into small pieces or strips. Carrots and onions should be the same size. Then mix everything in a separate bowl.

To make the marinade, add sugar, table salt, vinegar and lastly oils to a saucepan with water.

Place the container on the stove and bring to a boil, and immediately remove from the heat.

Pour the cooled brine over the vegetables and leave for a couple of hours at room temperature.

For the salad to have a more pronounced taste, it should be sealed in sterilized jars and left in the refrigerator for 2-3 days. This makes it even tastier.

How to prepare cabbage for the winter in large pieces in a saucepan

Thanks to this recipe, we get a complete salad, which can serve as a separate dish or served with meat or a side dish. If you wish, you can prepare cabbage in jars if you plan to store it until winter.

Ingredients:

1 fork white cabbage;
200 g carrots;
100 g celery stalk;
200 g sweet pepper;
200 g onions;
150 ml apple cider vinegar;
100 g salt;
150 g sugar;
Garlic;
Peppercorns.

Preparation

We prepare all the necessary vegetables, wash and cut into small pieces of any shape. But we cut the cabbage into fairly large pieces, as shown below (not in the photo).

Now place the ingredients in the pan in layers. First a vegetable mixture, then slices of cabbage, and again assorted on top. Then pour in the marinade. To make brine in water, mix these ingredients and bring to a boil.

Leave the cabbage under pressure for 3 days.

But the salad can already be consumed every other day. It turns out tasty and juicy. Store it in the refrigerator.

Instant pickled cabbage with vinegar - recipe, just like in the canteen

If you like the taste of coleslaw served in public cafeterias, then this option is for you. The snack can be eaten within 30 minutes. Watch the video for step-by-step cooking technology:

Now you know how to make a pickled snack anytime in just a few minutes. If desired, add various spices and herbs, taking into account your taste preferences. Bon appetit!

Step-by-step recipe for spicy cabbage with hot peppers for the winter

This marinating option is suitable for people who prefer snacks with a savory taste. You can make this salad very quickly and without much effort. So take note.

Ingredients:

2 kg cabbage;
1 head of garlic;
2 pods of hot pepper;
300 g carrots;
1 liter of water;
100 ml 9% vinegar;
3 tbsp sugar;
2 tbsp salt;
200 ml sunflower oil.

Preparation

Remove the top leaves from the head of cabbage, then rinse and leave on a towel to dry completely. After this, finely chop it. Grind the carrots on a coarse grater.

We pass ½ of the head of garlic through a meat grinder, and we will use the remaining cloves in their entirety. Cut the hot pepper into small pieces. To make the snack spicier, do not remove the seeds.

In a wide bowl, alternately place the carrots, pressed garlic, and shredded cabbage. Place garlic cloves and hot pepper between the layers.

Add sugar, salt, vinegar and oil to boiling water. When the marinade boils, remove it from the stove and, after cooling, pour it into the bowl with vegetables. Cover the container with a lid and place a weight on top.

After a couple of hours, distribute the salad into sterile jars and place in the refrigerator for several hours. The next day the snack will be completely ready to eat.

Quick salted cabbage with cold marinade for the winter

To quickly pickle cabbage, use this recipe. We don't need to cook the brine. This method is one of the simplest, and the salad turns out very tasty.

Ingredients:

1 kg cabbage;
1 bell pepper;
2 medium sized carrots;
2 cloves of garlic;
150 ml boiled water;
3 tbsp 9% table vinegar;
50 ml sunflower oil;
1.5 tsp salt;
2 tbsp granulated sugar.

Preparation

Finely chop the cabbage, add sugar and salt and mix thoroughly with your hands. Put it aside for now.

Grate the carrots on a fine grater or cut into strips. Grind the sweet pepper into thin pieces. Place everything in a bowl with cabbage.

Now pour water at room temperature into the salad, oil and table vinegar, mix everything well. If desired, you can stir all the ingredients for the marinade in water and then pour it over the appetizer. Do whatever is more convenient for you.

Leave the salad under pressure for a couple of hours. Use any container of water as a load.

For a richer flavor, refrigerate the coleslaw for at least six hours. Bon appetit!

Georgian pickled cabbage without sugar

Georgian cuisine is famous not only for its meat dishes, but also for its delicious snacks. Vegetables prepared in this way will not leave even sophisticated chefs indifferent.

Ingredients:

700 g cabbage;
1 carrot;
1 beet head;
1 onion;
1 onion;
750 ml water;
1 tbsp table salt.

Preparation

Cut the head of cabbage in half, then divide it into several large slices. Prepare all the other vegetables, cut them as shown in the photo or into another shape.

Place the prepared products in a clean and dry liter jar, sprinkle salt on top and fill with boiled chilled water.

Close the jar with a nylon lid and leave to marinate for at least one day.

For a brighter taste, serve the salad no earlier than three days later. The snack will acquire a pleasant color and aroma. Bon appetit!

How to pickle cabbage and carrots without vinegar (long-term storage recipe)

You only need half an hour to make a delicious cabbage snack. It keeps well throughout the winter. If you want, you can serve it on the second day.

Ingredients:

200 g cabbage;
1 carrot;
1 tbsp salt;
1 tbsp sugar;
2 cloves;
50 ml vinegar;
2 bay leaves;
4 peppercorns.

When preparing a larger salad, increase the amount of ingredients proportionally.

Preparation

First, rinse the vegetables well with cold water. Finely chop the cabbage and carrots. For convenience, you can use a grater or food processor.

We crush the vegetables with our hands and put them in a sterile jar. Pour boiling water over everything for a quarter of an hour. After this, drain the liquid, bring to a boil and pour it back into the container with the food.

After 15 minutes, drain the liquid again, boil it and add sugar, salt, spices and vinegar. Pour the hot marinade over the cabbage and screw on the lids.

Leave the jars to cool upside down and then put them in a cool place.

Preparing cabbage and horseradish for the winter

Fans of savory snacks will love another recipe for pickled cabbage. The salad goes well with boiled potatoes, herring and meat.

Ingredients:

1 fork cabbage;
1 horseradish root;
2 carrots;
1 liter of water;
150 ml vinegar;
3 cloves of garlic;
120 ml sunflower oil;
100 g sugar;
2 tbsp salt;
Peppercorns, bay leaves and cloves to taste.

Preparation

Chop white cabbage and carrots or grate them on a Korean grater. We should get thin strips of vegetables. Peel the horseradish root and cut into strips.

Mix all the products and squeeze the garlic into a bowl through a press.

Place a container of water on the stove and add all the specified ingredients into it. After boiling, cook for about 4 minutes. Pour the prepared brine over the cabbage, which we have previously distributed into sterile jars.

The savory snack can be stored for a long time in a cool place.

How to cook Korean cabbage at home

There are a huge number of Korean recipes. We will make pickled cabbage in one of the easiest ways. The salad turns out spicy with a sweetish taste.

Ingredients:

1 head of cabbage;
1 beet head;
1 carrot;
500 ml water;
25 ml table vinegar;
3 sprigs of cilantro;
1 tbsp table salt;
2 tbsp white sugar.

Preparation

We pre-rinse all the necessary vegetables with cold water. Then chop or grate them and mix in a deep bowl with the addition of cilantro.

We compact the products into a sterilized jar and fill them with brine. To prepare the marinade, dissolve sugar and salt in a saucepan with water. After boiling, add vinegar and cook for another 2 minutes.

We close the jars with nylon lids. When the workpiece has cooled, we put it in the cellar, pantry or refrigerator.

Quick pickled cabbage with cucumbers

This recipe produces a complete vegetable salad, rich in vitamins and nutrients. The dish contains a minimum of calories, so your figure will not suffer. How to prepare such a snack, watch the following video:

Choose any option for pickling vegetables that you like best. And don't be afraid to use the spices you prefer most. Thanks to such experiments, you will eventually come up with an original recipe that will appeal to all family members.