Marinate the cabbage in a jar so that it is crispy. Features of cooking delicious pickled cabbage

Hello guests and subscribers of the blog site!

Time flies so imperceptibly that autumn has already come once. It's time to go back to your garden plot and harvest a new crop of vegetables. Today I propose to make pickled cabbage, because we talked about it in the previous issue. Consider this time, only the most quick recipes cooking. Surely they will be delicious too. We will learn to conquer everyone from the first spoon.

Making this salad is easy and simple. At least for every day, at least roll it into glass bottles, that is, for future use. This note will definitely help you with this. It presents options for all occasions, so that you can try it right today in a couple of hours. Or, if you are already thinking about harvesting for the winter and you have a mountain of vegetables on your balcony. Then, too, you will certainly find suitable options for yourself.

I think that everyone now immediately wanted to try this homemade. Perhaps you are used to cutting cabbage into pelyuski or chopping on a special grater. There are many options on how to do this correctly. And all of them are clearly good, especially when it is already a cold season outside. And once you climbed into the cellar and took out a jar with such a crispy and juicy snack. Wow, how delicious and cool that you have it).

The very word pickling already speaks for itself, that the cabbage will be slightly sweet, not the same taste as we used to see in. This one has a gentle and rich taste. But various kinds of additives, for example, bell peppers, carrots or beets, as well as seasonings, will only help us with this.

Let's stop in more detail and start creating and conjuring, using only the best and proven methods.

I think that any hostess, whether a beginner or already an avid one, should be able to cook such a pickled charm in her arsenal. In the last issue, we made all kinds of salads. And now the time has come when the time for preparations is in full swing.

So, how to cook such a cabbage and manage to do it at the same time instantly, and even tasty. It will help, as always, a simple recipe that helps me always and year after year.

It is at home that you can experiment and make, as an addition various ingredients such as bell peppers, garlic and even cucumbers.

I think that each recipe needs to dwell in more detail. Therefore, look for a suitable option and get down to business. After all, you can make such a salad right today and feed it from the belly with young potatoes, or open a jar in winter and remember the past summer.

We will need:

• young head of cabbage - 1 pc. (600-800 g)
• water - 1 l
• table salt - 2 tbsp
• granulated sugar- 2 tbsp
• garlic - 5 cloves
• mustard seeds - 3 tbsp
• vegetable oil - 0.5 tbsp.
• Bay leaf IR - 2 pcs.
• vinegar essence 70% - 2 tbsp
• allspice peas - 6 pcs.

Stages:

1. Inspect the head, remove all dried and flabby leaves. Then start cutting, cut it in half, take out the stalk, and divide it into pieces depending on the size. It is enough to do this in 6-8 parts.

After that, put the pieces in a deep container and proceed to the next step of work.

2. So, start preparing a special filling, mix salt and granulated sugar in a cup, pour warm or hot water and stir. As soon as the bulk ingredients dissolve, then feel free to add vegetable sunflower oil.

3. Wait around half an hour, you need the marinade to become room temperature and immediately pour in the vinegar essence. Then put bay leaves, peppercorns and mustard seeds, which will bring and give even more interesting taste. Stir and let stand 5-10 minutes.

4. Then chop the peeled garlic cloves with a sharp knife. Or you can use a fine grater. Sprinkle garlic over chopped cabbage and immediately pour in the prepared cold marinade.

5. Now come up with oppression, for this you can take any plate or lid and put a jar of water on it or something that is very heavy. Leave to marinate on the table room temperature for a few days, about 2-3 days.

7. And also fresh or Korean carrot. In general, think of serving and treat yourself to health! She leaves the table at an age, especially if there is a young potato nearby own cooking. Happy discoveries, friends!

Instant pickled cabbage - well, a very tasty recipe for a 3 liter jar

Now, as promised, we move on to the next option, which will allow us to put the cabbage in a special way in glass containers and store it in a cool place for a long time. With all this, the workpiece will turn out to be unrealistically tasty, that you will definitely lick your fingers. And ask for more.

Did you know? By the way, there are recipes in which the brine is taken either hot or exceptionally cold.

But, and there are also super-cool options, where the cabbage is poured with boiling oil so that it is soaked with all the aromas of spices, I remembered the Korean version. Lately, he's been fascinated by everyone more and more.

Often we sauerkraut (if oppression is put on vegetables and they stand at room temperature for a couple of days with salt), and we say that we pickled it. Personally, I think that here, who is used to it. But, nevertheless, conservation does white billet sweet and has no sour smell. In general, how many people have so many opinions.

In any case, the secret of pickled cabbage is in the marinade. For information on how to cook it correctly and when exactly to fill it, read this step-by-step instruction below.

We will need:

• cabbage of any kind
• carrots - 2 pcs.

Brine for 2 liters of water:

• granulated sugar - 4 tbsp
• salt - 4 tbsp
• vinegar 9% -10% - 16 tbsp
• bay leaf - 4 pcs.
• peppercorns - 6 pcs.

Stages:

1. Make the initial marinade, bring water to a boil, add salt, sugar, peppercorns and bay leaf. When it boils, pour in the vinegar, boil. Cool to room temperature.

2. Chop the cabbage, grate the carrots. Mix these two vegetables in one bowl.

3. And start bookmarking the jar. Do it with little effort, tamp. Then pour in the cooled marinade to the very brim.

4. Screw the workpiece tightly and hermetically, after 8 hours you can try it. It is stored for quite a long time in the refrigerator or where it is cool and there is no access to light.

A simple recipe for pickled cabbage in a food jar

Let's move on. To be honest, I can say with confidence that pickling or canning cabbage is a responsible matter. After all, you can make so many flavors that you will try new masterpieces every time.

This recipe is from the category of quick and very tasty, due to the fact that the cabbage is placed here in liter jar and after 24 hours you can try it.

Did you know? For original taste you can use coriander and ground pepper, and instead of vinegar - citric acid.

Well, if you are not friends with such spices, then read the note below, in it you will find cabbage recipes with other leaves, such as apples or beets. Definitely recommend trying all these simple cooking methods. And choose your one and only. But I think that this particular recipe will become your favorite. Is it so? Write your short review, leave your opinion.

We will need:

• White cabbage - 500 g
• Garlic - 3 cloves
• Coriander grains - 0.5 tbsp
• Carrot - 1 pc.
• Bay leaves - a couple of pieces.

For marinade:

• Coarse rock salt - 1 tbsp
• Refined sunflower oil - 2 tbsp.
• Granulated sugar - 1.5 tbsp
• Citric acid - 0.5 tsp
• Water - 0.5 l

Stages:

1. Start by rinsing the cabbage, and then chop it on a super grater, which can easily cope with this task. Usually such devices are found in any home. Do the same with carrots, you get shavings from vegetables. Pass the garlic through a press or chop finely with a kitchen knife. Combine all this in one bowl and squeeze it well with your hands and stir until a homogeneous consistency.

2. Further such vegetable preparation fill liter jar, and you need to do this by slightly pressing on the mass. Press right on. After a gap of 2-3 cm, add coriander seeds (you do not need to grind them), then again cabbage with carrots and so on. Once everything is laid, pepper on top and put the parsley.

3. Now you need to bungle hot pickle. Pour salt and sugar into boiling water, stir and simmer until the ingredients dissolve. After put citric acid. It will dissolve in two counts. Turn off and run to fill the jar to the very top.

4. As you can see, the grains may float to the surface slightly, as it should be, the marinade will raise them. Cover with a plastic lid and leave to rest at home in a warm place, but not in the sun for one day. It is possible to try and treat everyone in 12-16 hours.

5. But, truly, this old and wonderful recipe says that it is necessary to withstand such charm for 24 hours, and then eat it, watering it with vegetable oil.

Advice! If it seems to you that there is a lot of marinade, then you can squeeze it out gently with your hands or a spoon, and then flavor it with oil.

Pickled instant cabbage for the winter in jars

As promised, a wonderful recipe that will give you new sensations in taste, as it is prepared exclusively with sour apples of the Semerinko variety. It is in these that there is a lot of acid and they will only speed up the canning process. Who would have thought, but it is.

Cool idea! And instead vinegar essence, freshly squeezed lemon juice is taken here. Comes out awesome! Worth a try and never change this option.

An important rule for such a preparation is the proportions of salt, because the final result will depend on them. Take too much salt the dish, take a little, generally turn sour and be soft and loose in structure. The main thing is to get a crispy texture. Therefore, 5 kg of cabbage is usually put on 100 g of salt.

Pass this option from generation to generation, let it become one of your favorite and unique. Good luck.

We will need:

for 1, 2 and 3 liter cans:

• salt - 2-3 tbsp. l
• water - 250 ml
• any cabbage, shown on white cabbage - 2 kg
• Apple Semerinko - 2 kg
• lemon - 1 pc.
• coriander - optional
• peppercorns - 10 pcs.
• carrots - 2 kg

Stages:

1. Vegetables and fruits, as you can see, are used in equal proportions, cut into strips. Of course, if you decide to make a large batch, then take a grater, manually it will be too tiring.

Remember, all the top leaves from the cabbage should be removed and not used, otherwise you will ruin all the work.

2. Mix all chopped products with your hands and pepper in your own way. Then add coriander. But dilute the salt and juice of one lemon in water, you get such a drop dead sour pickle. Pour it in vegetable mass and stir.

3. Then take clean sterile jars and tightly push the prepared mixture with them. And at the very end, lay whole leaves of cabbage right upstairs. Cover with nylon covers and lower into the cellar for long-term storage. If you want to try it today, then wait in the heat for 24 hours, and eat to your health!

Canned cabbage with Korean seasoning pieces

The author of this story called this appetizer a bomb. Indeed, if you have not yet tried this charm, then you are clearly not in the subject. After all, it is unrealistically tasty, and it will not be difficult to make. All gourmets spicy cuisine dedicated, by the way, according to this principle, you can do and, and even.

You will need the following product components for this work. Don't forget the seasoning Korean salads, it will obviously be better with her. Take it around 1 tsp

But for the marinade the following:

Pickled cabbage with bell pepper - very tasty in a jar

I think when autumn is in the yard, we are ready for anything so that the vegetables do not go to waste and we begin to think and think. And then all sorts of thoughts come, such as how to combine several components into one at once. Why not. See what an exquisite and elegant appetizer came out of sweet bell pepper with cabbage and carrots. Crunch on health!

Complement your lunch or dinner, and also serve at a feast or at

We will need:

Stages:

1. Wash and dry all vegetables with a paper towel. bell pepper free from the core and stalk, peel the carrots. And chop all the vegetables into thin sticks. By the way, you can grate the carrots on coarse grater.

2. Now take care of the marinade. Dissolve salt and sugar in water, then pour vegetable sunflower refined oil. Bring this mixture to active seething, pour in the vinegar.

3. Now knead all the vegetables with your hands in a bowl.

4. Then transfer the vegetable mass to clean jar. And lightly tamp to make it tight. 1.5 liters of lettuce came out. Pour hot marinade over each bowl. Put on plastic lids and cool, then put on the middle shelf in the refrigerator.

One more tip! It is best to do such a preparation from yesterday, and in the morning, you can already taste it.

4. It turned out very beautiful, and most importantly, this dish is juicy and fragrant. Your family members will definitely appreciate it. Enjoy your meal!

Korean pickled cabbage

Everyone knows that a couple of years ago, and maybe decades, it was very difficult and time-consuming to ferment or pickle cabbage. But, as they say, nothing stands still. Previously, people harvested vegetables in tubs or barrels. And now everything has become much easier. I don’t know who, but one probably smart chef came up with such an extravagant serving in order to somehow stand out among the crowd. Well, we took and adopted this experience.

Who would have thought, but this particular Korean recipe will become one of the best and favorite among Russians. Because we almost all love spicy food. After all, they all whet the appetite and give a boost of energy.

We will need:

Stages:

1. Chop the cabbage with a vegetable cutter. And pour salt and sugar directly into it. Start pressing it with your hands until the juice stands out.

Drive the carrots through a special grater for Korean carrots. Squeeze the garlic through a press. Stir.

2. Heat vegetable oil in a pan until light smoke. Then add red ground pepper and coriander here, mix with a spoon. And let it pierce for 5-10 seconds.

3. Then pour this oil over the carrots. Stir with a tablespoon. And add such carrots plus vinegar to the cabbage. Stir.

4. Cover with a plate and make a press and leave in a warm room for 10-12 hours, and then store in the refrigerator and eat to your health!

5. Such a yummy came out. Hope you like it too. Enjoy!

Crispy and juicy cold pickled cabbage

As you can see, most of the previous recipes used hot marinade for cabbage, but in this one we will use cooled one. The result is also delicious, with a slight spiciness, and it also has a garlic flavor.

We will need:

Stages:

1. First of all, make a marinade, take half a liter of water and place in a saucepan, then take about 5 tablespoons of sugar, 1 tablespoon of salt and two bay leaves. For charming notes, also throw in cloves and two types of pepper, allspice and black peas. Boil this potion and cook for 5 minutes.

2. Chop the cabbage, grate the carrots on a coarse grater or Korean grater. Chop the peeled garlic cloves small pieces. Mix everything.

If the cabbage is chewy, then remember it with your hands until the juice is released.

3. Now pour the cabbage directly in the bowl with the marinade and stir. Put the press and let it stand in this position for about 30 minutes. After the time has passed, the vegetables will settle down, as it should be. For storage, you can transfer to a jar or store it in a saucepan.

4. You can eat already 1 hour, but it is better to wait 1 day. Decorate green onions. Here is such a vitamin snack turned out to be moderately sweet and sour. Have a nice experience!

Pickled cabbage under an iron lid - the best recipe for the winter

Would you like to get acquainted with one simple recipe? Then it is in front of you, I want to demonstrate exactly it, since here you don’t need to tediously chop cabbage into thin shavings for hours. And it will be enough to use a knife, as the vegetable will be cut into pieces.

it great snack help you diversify your festive table and hit everyone. In addition, it can easily be packed in jars, and in winter you can take it out and try it.

In winter, you obviously can’t pull this salad by the ears. Ah ha. So, get to work.

We will need:

for 4 cans 3 l:

• head of cabbage - enough for a jar
• garlic - head
• Bulgarian sweet pepper - 3-4 pcs.
• carrots - 3-4 pcs.

For 2L marinade:

• water - 2 l
• vinegar 9% - 125 ml
• bay leaf - 3-4 pcs.
• allspice peas - 4 pcs.
• salt - 4 tbsp
• sugar - 1 tbsp.
• allspice- 5 pieces.
• cloves - 6 pcs.

Stages:

1. Carefully cut the cabbage into random pieces so that they fit comfortably into three-liter jar. Carrots can be cut in any way, circles or sticks, as well as straws. Bulgarian pepper is not finely chopped, but cut into halves. Peel the garlic and cut into circles.

Did you know? Hot peppers and apples will bring an unusual note.

Thus, in random order, throw all the vegetables into sterile jars.

2. Make a marinade, pour a glass of granulated sugar and salt into the already boiling water, stir. Put cloves, peppercorns and bay leaves, pour in 9% vinegar and boil. Immediately turn off the pan and pour this brine to the very top of the jar.

3. Close with metal covers under a special key. Leave the blanks to stand at room temperature for 2 days, and then put them in a closet or a cool room for storage.

Spicy sweet cabbage with beets and garlic

I also want you to add such an interesting and unusual option pickles with beetroot. After all, it is this vegetable that gives an unusual taste, and also makes the appetizer even more beautiful. After all, cabbage becomes and is colored in purple. And carrots will make this dish sweeter. In general, the gourmet is still the same.

In fact, this recipe is Georgian cuisine. In more detail, we will consider next time in a separate article. And now I propose to take this into service.

We will need:

for a 1 liter jar:

• Small beets - 1 pc.
• Carrot - 1 pc.
• White cabbage - 0.7 kg
• Coarsely ground table salt - 1 tbsp
• Water - 750 ml
• Onion - 1 head
• Garlic - 10 cloves
• Red ground pepper - a pinch

you can take a 2 and 3 liter jar, then increase the ingredients in the right proportions

Stages:

1. Peel the beets and carrots from the skin, pre-wash in water. Then chop everything, beetroot into half rings along with onions, and it is better to cut carrots into suns.

2. Chop the cabbage into rags, that is, into small pieces, of any size.

3. Then start stacking in a 1 liter jar, and you need to do this in layers. Put onions at the bottom, after cabbage, beets, cabbage again and the final layer - carrots.

3. Now pour a tablespoon of salt with a large slide on top, plus a pinch of red pepper and fill it with plain water, boil it in advance and cool it to 40 degrees.

Put on a capron cover and leave in a warm place for 3 days. And then take a sample, gentlemen. Looks just gorgeous.

Cabbage salad for the winter - recipe "Lick your fingers" with cucumbers

Do you want to make a vegetable duet or trio? So why not immediately combine tomatoes, cucumbers and cabbage in one jar. It will look just great, and most importantly, very, very tasty.

It is interesting! Our ancestors called cabbage the third bread. So let's not break tradition.

Such a salad is popularly called Kuban, it has been really tested for decades. And by the way, the peculiarity of this dish is that it is prepared without sterilization and without garlic.

We will need:

For 5 l - vegetables 1 to 1, that is:

• carrots - 1 kg
• tomatoes - 1 kg
• cabbage - 1 kg
• bell pepper - 1 kg
• onion - 0.5 kg
• salt - 1.5 tbsp
• sugar - 110 g
• vinegar 9% - 150 ml
• black pepper - 18 pcs.
• bay leaf - 8 pcs.

Stages:

1. Wash the gherkins and tomatoes in water, and then cut into pieces, as shown in this photo.

2. Chop the cabbage and immediately add sugar to it and then salt (half of the total). Start kneading with your hands until the juice is released.

head onion chop into half rings, but grate the carrots on a coarse grater. Chop the bell pepper into chunks. Combine all vegetables in a bowl and add sunflower oil, sugar and salt. Stir. Next add bay leaves and peppercorns. + 50 ml of vinegar. Mix thoroughly with a wooden spatula.

3. Leave the salad to marinate. You will see juice in an hour. You can already use. But, if you are doing it for the winter, then bring the whole mixture to a boil over medium heat and cook for 8 minutes. Then pour in the rest of the vinegar 100 ml and continue cooking for 1 minute.

5. Twist the lids on. Turn over to the other side with the lids down, put on a fur coat and let the jars cool, and after 24 hours take them to the cellar.

As you can see, additional heat treatment no one was produced, the result will definitely surprise and delight you. Enjoy!

Pickled cabbage rolls with carrots for the winter

Well, and another autumn exclusive, these are cabbage rolls or you can call it whatever you like, rolls. There is nothing difficult, but the gourmet looks unrealistically beautiful, use it as a ready-made snack at any solemn event. Find out all the details in this video.

Here is such a modest selection of autumn and winter salads came out today. I tried to find for you the fastest recipes for pickling cabbage. Hope you found what you were looking for. See you on the site.

Pickled cabbage is the best appetizer for the Russian table. It goes well with many dishes and whets the appetite. In addition, it is beneficial 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 the winter and increase immunity.

Therefore, if you have gathered a couple of forks of cabbage, I advise you to put it on delicious salad. It can be harvested both for the winter and eat immediately. After all, this vegetable can be stored without problems all year in fresh. And in winter, you can get a jar and fill the cabbage with oil to make 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 delicious recipes pickled cabbage, which are quick and easy to cook. I invite you to do this together, and right now. After all, all the ingredients are simple and affordable. Especially now, during the harvest season.

So let's get started...

Now I will show you how easy and simple it is to prepare a delicious and crunchy appetizer from cabbage and carrots. 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;

Marinade products:

• one and a half liters of water;
• half a glass of vegetable oil;
• a glass of vinegar (9%);
• 2 tablespoons of salt;
• 6 laurels;
• a mixture of peppercorns to your taste.

Step by step recipe description:

1. Prepare the marinade. To do this, in a saucepan or saucepan, combine all necessary products and put on the stove. Bring to a boil and boil for 2 minutes. After that, you need to turn off the fire and leave to cool completely.

2. Cut the cabbage into 4 parts and remove the hard core. After that, divide each part in half again. Cut the carrot into slices. Peel the garlic, wash the herbs.

3. In a clean jar, at the bottom, put a layer of cabbage. To do this, you need to divide it into sheets. Top with carrots, garlic and parsley. Take it by hand. Thus, lay out several layers to the very edges of the jar. Apply carefully after each layer.

4. Pour in the cooled brine so that it covers the entire salad. As a result, you will have some liquid left. Do not rush to pour it into the sink. After a day, check the level of the marinade. If it sank, add more liquid. Cover with plain nylon cover and put in the refrigerator or cellar.

The salad turns out very tasty, appetizing and crispy. Very quickly scatters from the table, especially under the potatoes. Enjoy your meal!

Pickled cabbage with beets for the winter in jars

Cabbage with beets - doubly useful 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. Such cabbage is ready a day after the closure of 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;
• a mixture of peas - to taste;
• 2 laurels;
• Chili peppers can be added if desired.

Brine per liter of water:

• one tablespoon of granulated sugar and salt;
• 4 tablespoons vegetable oil;
• half a glass of vinegar 9%.

Step by step recipe description:

1. Peel the cabbage from the top wilted leaves. Cut the head of cabbage into 4 parts and remove the stalk. Then cut each part into pieces of such size that they fit in the neck of the jar.

2. Peel the carrots and cut into slices. If you are using large vegetables, then you can cut them into half rings or quarters.

3. Do the same with beets. It needs to be peeled and chopped. If it is small, you can chop in circles. AT this case the beets were medium in size and cut into half rings.

4. At the bottom of a clean jar (in this case, a 2-liter jar), put a few pieces of beets, carrot slices and a mixture of peppers. Put lavrushka and a couple of cloves of garlic. If using chili peppers, then add that too now.

5. Place several pieces of cabbage tightly on top. So continue the layers to the very neck. Beets, carrots and garlic should lie on top.

6. Prepare the marinade. To do this, boil water, after dissolving 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 table for 2 days. After that, it can already be served for dinner. If you plan to keep it, then you need to transfer the bank to cool place.

Pickled cabbage in instant pieces

Such cabbage will not leave anyone indifferent. It turns out very tasty, and cook in two counts. Try it and see!

Ingredients:

• one and a half kilograms of fresh cabbage;
• 1 large carrot.

For 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%);
• peas and lavrushka.

Step by step recipe description:

1. Chop the cabbage as you like. Someone likes larger pieces, and someone likes small straws. Grate the carrots on the large side of the grater. Combine them together in one bowl and mix.

2. Boil the marinade. Put water on the stove and wait until it becomes hot. At this stage, salt, add granulated sugar and dissolve them. Pour in vinegar and oil, add pepper and parsley (about 3 leaves). Boil 5-7 minutes after boiling.

Be sure to taste the brine. You may want to add salt or sweeten it.

3. Then the marinade should be slightly cooled and strained.

4. Pour the brine into a clean jar. Then put a salad of cabbage and carrots there. Now that all the vegetables are in the jar, you need to crush them well with your hands so that they are all in the brine.

5. Close the lid tightly and put in a cold place for 6-8 hours. I usually do it in the evening and in the morning delicious salad you can already eat.

It turns out very tasty and juicy. And most importantly, very simple.

Delicious pickled cabbage for the winter under iron lids

Preparing cabbage salad for the winter according to this recipe is very simple. Optionally, here you can chop more carrots or bell peppers. We will cook it only from cabbage, with a delicious marinade.

Ingredients:

• cabbage;
• allspice;
• garlic cloves (about 2 pieces per liter jar);
• lavrushka (1 leaf per liter jar);
• dill inflorescences;
• vinegar (9%) at the rate of 1 teaspoon per liter jar.

For marinade:

• one and a half liters of water;
• a glass of granulated sugar;
• 2 tablespoons of salt;
• a few peas of allspice.

Step by step recipe description:

1. Finely chop the cabbage. Don't forget to remove the top leaves first. They are usually lethargic and a little spoiled. The stump also needs to be cut out.

2. Wash and sterilize jars. Place a few peppercorns on the bottom. Adjust the amount yourself, depending on the type of pepper and the denomination of the jar.

3. Place dill, parsley and chopped garlic on top. Cover with a whole cabbage leaf.

4. Tightly lay the shredded cabbage, lightly crushing it with your hands.

5. Prepare the marinade. To do this, boil water, add salt there and dissolve granulated sugar. Place a few peppercorns in the same place and cook for 1-2 minutes after boiling. After cooking, the brine should cool completely. If you pour such a cabbage with hot liquid, it can become slimy and not very tasty.

6. Pour warm brine banks to the top. Spicy lovers can put a piece hot pepper. Close tightly iron lids and leave for 10 minutes. After that, turn them upside down for 2 hours.

7. Now the banks are sent for storage in the basement or cellar.

Pickled cabbage with bell pepper

Cabbage salad is delicious in any recipes, but it is especially good in combination with bell peppers. These two vegetables complement each other perfectly. It turns out a very fragrant, juicy snack with sweet and sour taste, which crunches appetizingly while eating.

Ingredients:

• kilogram of cabbage;
• 1 sweet pepper (preferably red);
• 1 carrot.

For marinade:

• half a liter of water;
• a tablespoon of salt;
• 6 tablespoons of nine percent vinegar;
• 7 tablespoons of sugar;
• 80 ml vegetable oil.

Step by step recipe description:

1. The first step is to prepare the brine. After all, by the time the vegetables are poured, it should already be warm. So, in a saucepan or a 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 cabbage into medium strips. You can do it smaller or, conversely, larger.

4. Grate carrots on the coarse side of the grater.

5. Mix all vegetables evenly with each other. Fill the jars with the resulting mass. When the brine cools down and becomes warm, they need to pour over the cabbage.

6. Close the lids and refrigerate for 8 hours. If you are making a snack in the late afternoon, you can leave it all night. I, even if I cook it in the morning, leave it until the next morning. During this time, the vegetables are fully saturated with the aroma of the marinade and each other.

Delicious and crispy salad is ready! Enjoy your meal!

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. He will certainly appeal to lovers of spicy. People call it "Korean-style vegetables".

Ingredients:

• 3 and a half kilograms of cauliflower;
• a 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 marinade:

• 3 liters of water;
• 2 tablespoons of salt;
• 3 tablespoons of granulated sugar;
• 1 tablespoon of dry adjika (you can use seasoning for Korean carrots).

Step by step recipe description:

1. Disassemble the cabbage into small inflorescences, rinse them and boil in water for 10 minutes. Then put in a colander and dry slightly.

2. Grate carrots for Korean vegetables. If this is not available, you can use a knife or a regular grater.

3. Bell pepper chop into small straws, and bitter - into rings. The latter can not be cleaned from seeds. Peel the garlic and pass through a press. All vegetables, together with cabbage, mix in one bowl.

4. Arrange the salad in jars. From the declared amount of ingredients, I get 7 liter jars. The mass should reach the "shoulders" of the dishes. Immediately place them in a wide pan for sterilization.

5. In hot water dissolve sugar, salt and seasonings. Mix thoroughly and pour the salad with brine. 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 a fur coat." It can serve as an old jacket, blanket or blanket. After complete cooling, transfer the jars to the basement.

My best recipe for pickling cabbage for the winter

Pickled cabbage in my family is very fond of. But the most popular is the Kuban salad. Vegetables according to this recipe are simply fantastically tasty. Due to the absence of long heat treatment, they have a natural aroma and crunch, and vitamin composition preserved to the maximum. 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 tablespoons of salt without a slide;
• a glass of vegetable oil;
• half a glass of nine percent vinegar;
• 10 laurels;
• 20 pieces of peas;
• you can add hot pepper to taste.

Step by step recipe description:

1. Finely chop the cabbage. To do this, you can use a special shredder or a regular knife. Add some salt and mash with your hands.

2. Tomatoes and cucumbers can be cut into medium pieces, as you do for a fresh salad.

3. Grate the carrots (large), turn the pepper into thin strips, and cut the onion into neat half rings.

4. Combine all vegetables in one large bowl, add granulated sugar and salt. Pour pea pepper and lavrushka here. Now it's the turn of vinegar and oil. At this stage, you need to add only a third of the vinegar. They need to be poured into the vegetables and mix all the ingredients thoroughly so that the seasonings are evenly distributed. If you want a spicier dish, you can add a little hot pepper Chile.

5. In this form, leave the salad to marinate for 1 hour. During this time, he will highlight the juice and stunning aroma.

6. At this point, I make sure to set aside some lettuce to sample, because it's impossible to resist.

7. Put the vegetables on the fire and wait for the boil. After that, boil for 8-10 minutes and add the rest of the vinegar.

8. Arrange 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.

Pickling early cabbage

As soon as the first one appears early cabbage, it is difficult to resist the temptation to pickle it. Some believe that making such an appetizer from early varieties is not worth it. But this is not so at all. Of course, such cabbage should not be stored for a long time. However, instant meals from it are 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 recipe description:

1. Cut the cabbage into cubes about 2 centimeters thick. Determine the length yourself. The main thing is that it is convenient to eat it.

2. Cut the carrot into medium cubes. It is more beautiful to do this with a curly knife.

3. Put a layer of cabbage into a capacious pan. Cover it with a little carrot and a couple of cloves of garlic. So lay out the layers to the very edges of the dishes.

4. Prepare the marinade. For this in warm water you need to dissolve salt and granulated sugar. Add oil and vinegar to it. Mix thoroughly and pour over the vegetables with this brine. Press with a plate and put oppression. Put on the balcony or in the refrigerator.

Such cabbage is ready for use in 2 days. But most optimum time is 1 week. Enjoy your meal!

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 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 of granulated sugar;
• 3 tablespoons of salt;
• a quarter cup of nine percent vinegar;
• half a glass of vegetable oil;
• 3 laurels;
• 8 peas of allspice.

Step by step recipe description:

1. Disassemble broccoli into small inflorescences. If they are 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. Boil the brine from all other products from the list. You need to boil it for 5-10 minutes after boiling.

5. Move the vegetables into jars and pour over the hot marinade. Sterilize the salad directly in jars, in boiling water for 10 minutes. After that, clog them and turn them upside down. Cover with a blanket and wait until it cools completely. After that, move to the basement.

You have just met very tasty and simple ways pickle cabbage. Each one is worth trying at least once. Crispy cabbage lovers will definitely appreciate it. What is the cooking method cabbage salad do you use most often? Perhaps you already have experience in preparing the above options?

Share your achievements in the comments. I wish you delicious culinary victories! See you soon!

Hello, hello, hello. Today we are talking again about white cabbage. This vegetable is very useful and contains a set of the following vitamins: calcium, potassium, sulfur, phosphorus, vitamins P, K, U, C. Of course, in summer and autumn, it is best to eat fresh fruits, making from bottom different . But in winter it will not be so easy to find an environmentally friendly head of cabbage. Therefore, in the summer-autumn period, you need to not only eat fresh cabbage, but also prepare it for future use.

Exist different ways storage of this vegetable. But the most popular is pickling. In this article I want to offer you pickled cabbage recipes. After all, this technology allows the use of minimal heat treatment, and in this form, the snack will contain less acid than sourdough.

It is noteworthy that this workpiece can act as a separate salad, or dressing for cabbage soup and borscht, as well as the main ingredient for salad.

There are many more recipes for pickled cabbage than sauerkraut. So choose according to your taste: spicy, spicy or sweet. The cooking techniques are very simple, even a beginner can handle it.

The pickling process takes much less time than pickling. That's why delicious preparation you can already try it in a few days from the moment of its preparation.

You can use a vegetable to prepare a snack. different varieties and add other components. For example, according to the method described below, in addition to the main ingredient, carrots and garlic, as well as aromatic spices, are included.

Ingredients:

• White cabbage - 1 pc.;
• Carrots - 2 pcs.;
• Garlic - 4 cloves;
• Salt - 2 tbsp. spoons;
• Sugar - 0.5 tbsp.;
• Vinegar 9% - 150 ml;
• Water - 1 l;
• Vegetable little - 0.5 tbsp.;
• Bay leaf - 3 pcs.;
• Allspice - 15 pcs.;
• Black pepper - to taste;
• Cloves - 5 pieces.

Cooking method:

1. You will need a good and large fork. Remove bad leaves from it and rinse. Then chop the leaves, folding them into a deep container. A basin is perfect for this purpose.

3. Peel and chop the garlic cloves. Add to the rest of the products and pepper the mass.

4. Now prepare the marinade. Pour water into a saucepan, add sugar and salt, pour in oil and vinegar, put bay leaves, peppercorns and cloves. Bring the mixture to a boil and boil for 3 minutes.

6. Then put our salad along with the marinade in a clean and sterile 3 liter jar. Cover the container with a lid and send it to the refrigerator.

7. When the product has cooled down, it will be ready to use. And in order to save the snack for the future, close it with a nylon lid and store it in the refrigerator.

Pickled cabbage for the winter under iron lids

This appetizer is especially juicy, it always turns out crispy and has a pleasant smell. Such a blank can also be used as a filling in pies. Although I think that you already eat it with pleasure.

Ingredients:

• Cabbage - 6-7 kg;
• Carrots - 10 pcs.;
• Dill seeds - 1.5 tbsp. spoons;
• Salt - 5 tbsp. spoons (with 1 tablespoon for marinade, and 4 for cabbage);
• Vinegar - 4 teaspoons;
• Sugar - 4 teaspoons;
• Bay leaf - 1 pc.;
• Water - 1 liter.

Cooking method:

1. Clean the heads of white cabbage from the top leaves and chop with a special grater or a sharp knife.

2. Peel and rinse carrots. Grate the fruits on a coarse grater.

3. Now connect the vegetables together, add salt and dill seeds. Mix the mass with your hands and press a little so that the cabbage gives juice. Cover with a plate and leave alone for 2-3 hours.

4. After 2 hours, drain the resulting juice from the pan into another container. From it we will cook the marinade. We need 1.5 liters. Accordingly, if the juice turned out to be less, then add required amount water. Next add salt and sugar. Put the marinade on the fire and bring it to a boil, and when the liquid boils, remove the foam and pour in the vinegar essence.

5. Turn off the heat and quickly prepare the jars. Rinse them thoroughly, and put spices on the bottom. Then tightly pack the cabbage with carrots and pour hot marinade over. Cover the containers with lids and sterilize the jars (1 liter - 30 minutes; 0.5 liter - 20 minutes).

Place on the bottom of the pot clean towel so that the jars don't explode.

6. Then roll up the glass pieces and flip them down onto the lids. Wrap with a blanket and leave to cool completely. Store in a pantry or cellar.

Delicious cabbage with beets: a recipe for cooking in a jar

Now I propose to close a couple of jars for you using the photo recipe described below. The appetizer is obtained as in Korean. Since garlic, pepper and beets are added.

Ingredients:

• White cabbage - 2 kg;
• Large beets - 1 pc.;
• Carrots - 2 pcs.;
• Garlic - 2-3 cloves;
• Water - 1 l;
• Sugar - 120 gr.;
• Vegetable oil - 100 ml;
• Vinegar 9% - 150 ml;
• Salt - 2.5 tbsp. l.;
• Peppercorns - 4-5 pcs.;
• Bay leaf - 2-3 pieces.

Cooking method:

1. Rinse and dry the head of cabbage. Remove the top and damaged leaves. Next, finely chop the fruit. Carrots and beets must first be peeled. Then rinse under running water and grate on a coarse grater. Peel the garlic and cut into thin plates.

2. Now mix all the vegetables together and put them in a clean jar.

4. And as soon as the liquid boils, then pour vegetable oil and vinegar. Stir the mixture well and remove from heat. Pour the hot marinade over the vegetables in the jar. Leave the blanks at room temperature until completely cooled, while covering the jars with lids

6. And then close the containers and put them in the refrigerator for 24 hours. After the specified time, a crispy snack can be served at the table, or stored further in the refrigerator.

Marinated cabbage for the winter with tomatoes

Very often, acetylsalicylic acid is used as an acidic base for brine. Someone considers it harmful, and someone, on the contrary, excellent remedy for pickling. In any case, you need to try, and then argue.

I bring to your attention such a method of conservation. We will also pickle not only one white head, but also put pepper, dill, tomatoes and garlic in jars.

How to cook delicious cabbage in 3 liter jars

Here's another one interesting way horseradish cooking. How do you like this combination? I haven't tried it yet, but I think I'll like it.

Ingredients:

• White cabbage- 1 head;
• Carrots - 2-3 pcs.;
• Horseradish (root) - 1 pc.;
• Garlic - 3-4 cloves;
• Salt - 2 tbsp. spoons;
• Sugar - 0.5 tbsp.;
• Table vinegar - 150 gr.;
• Water - 1 l;
• Cloves, bay leaf, peppercorns- taste;
• Vegetable oil- 0.5 cups.

Cooking method:

1. Take a good head of cabbage and chop it into thin straws.

2. Peel and grate the carrots for Korean carrots.

3. Peel the horseradish root. And then try to cut into thin strips.

4. Combine cabbage, carrots and horseradish in one large bowl. To them, enter the peeled garlic cloves, which are passed through the garlic press.

5. Now pepper the mixture and mix it thoroughly.

6. Next, prepare the marinade. Bring water to a boil, then pour in vegetable oil, add bay leaf, cloves and peppercorns. Then add sugar and salt. Boil this mixture for 2-3 minutes, add vinegar.

7. Then pour hot brine over our vegetable mix and mix it well.

8. Divide vegetables with brine into a clean jar. If you have leftover brine, don't throw it away. Since after 12 hours the cabbage in the jar will absorb the marinade, so it will need to be topped up. Then close the jar with a capron lid and store in a cool place.

Crispy pickled cabbage for the winter according to a simple recipe

In addition to the main products, very often many housewives add sour apples. The appetizer is worth your attention, be sure to try it.

Ingredients:

• Cabbage - 1 head;
• Apples - 2-3 pcs. (sweet and sour);
• Garlic - 2-3 cloves;
• Beets - 1 pc.;
• Carrots - 1 pc.;
• Vegetable oil - 150 ml;
• Vinegar - 100 ml;
• Sugar - 100 gr.;
• Salt - 2 tbsp. spoons;
• Water - 0.5 l;
• Black peppercorns - 3-4 pcs.;
• Bay leaf - 1-2 pieces.

Cooking method:

1. Remove bad leaves from the head, and finely chop the fruit itself.

2. Peel and rinse carrots and beets. Then grate on a coarse grater. Apples should also be grated. But peel the garlic from the husk and chop with a knife or garlic press.

3. Combine all vegetables in one container and sprinkle with black pepper.

4. Now prepare the marinade. Pour water into a saucepan, add salt and sugar. Then bring the liquid to a boil and pour in the vegetable oil and vinegar, put the bay leaf and peppercorns, mix.

5. Pour hot marinade over our vegetable mixture.

You can pickle cabbage with vegetables in a large container or immediately in a jar.

If you pickle immediately in a jar, then cover it with a lid and leave to cool at room temperature. Then store in a cool place. If the procedure was done in another container, then after cooling, transfer the salad to a clean jar and fill with the remaining marinade. Then close the lid and store it too.

Video on how to pickle cabbage in a jar like a salad

Pickled Instant Cabbage with Bell Peppers

And if the salad turns out well with hot pepper, then why not try putting sweet bell peppers in jars. I think this is a great idea and a variety of dishes!

Ingredients:

For a 3 liter jar:

• Cabbage - 2.5 kg;
• Carrots - 0.5 kg;
• Onion - 0.5 kg;
• Bulgarian pepper - 0.5 kg;
• Salt - 60 gr.;
• Sugar - 5 tbsp. spoons;
• Vinegar 9% - 7.5 tbsp. spoons;
• Vegetable oil - 10 tbsp. spoons.

Cooking method:

1. Tear off the top leaves from the head, and finely chop the rest.

2. Pour 1 teaspoon of salt to the vegetable and rub the chopped leaves with your hands.

3. Wash the bell pepper, remove the stem and seeds. Cut it into thin strips and transfer to the cabbage.

4. Peel the onion from the husk and cut into thin half rings. Send to other chopped vegetables.

5. Peel and grate the carrots on a coarse grater. And also send to vegetables.

5. Pour salt and sugar into the mixture, grind a little with your hands.

6. Pour vinegar and oil, mix the contents. Now transfer the vegetables to clean jars.

7. Put the lids on top of the containers and put the blanks in the refrigerator. After three days, the snack is ready to eat. Or keep keeping it.

Step-by-step recipe for pickling early cabbage

Many people think that early vegetable varieties are not suitable for pickling. Even as they fit, they marinate even faster. Just do not take cracked heads of cabbage, they are not very suitable for such cooking.

Ingredients:

• Fresh early cabbage - 1 kg;
• Carrots - 5-7 pcs.;
• Garlic - 5 cloves;
• Water - 125 ml;
• Sunflower oil - 125 ml;
• Sugar - 125 gr.;
• Salt - 1 tbsp. a spoon;
• Vinegar 9% - 10 tbsp. spoons.

Cooking method:

1. Peel the vegetable from the top leaves and chop into thin strips. Transfer to a large plate.

2. Peel and rinse carrots under running water. Grate on a coarse grater.

3. Remove the husk from the garlic and grate it on a fine grater.

4. Combine all chopped ingredients with each other and remember a little with your hands so that the cabbage gives juice.

You can also add finely chopped fresh cucumber. He will not be redundant!

5. Next, prepare the brine. Pour 0.5 cups of clean water into the pan, add sugar and salt, pour in the oil. Stir the contents and put on fire. Bring the brine to a boil and stir constantly to dissolve the salt and sugar.

6. Then remove the pan from the heat and pour in the vinegar. Stir the liquid.

7. Pour our vegetables with the resulting brine, mix them thoroughly and leave them alone for 2 hours.

8. After 2 hours, place the salad in sterilized jars.

9. Roll up the containers with iron lids. Store blanks in a cool and dark place.

Cabbage marinated for the winter with slices with vinegar

Remember, in previous posts we looked at ways to cook white cabbage for the winter. So, you can also pickle this vegetable this way. Do you want such a jar? So the next recipe is for you.

Ingredients:

• White fork - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 1 head;
• Water - 500 ml;
• Sugar - 100 gr.;
• Vinegar 6% - 100 ml;
• Vegetable oil - 100 ml;
• Salt - 20 gr.;
• Black pepper, cumin, cloves, bay leaf - to taste.

Cooking method:

1. Remove the top leaves from the head, cut the stalk and cut the vegetable into large squares.

2. Now peel the carrots and cut them into pieces of any shape.

3. Bring water to a boil, pour in vinegar, add sugar and salt. Boil the marinade until the bulk ingredients are completely dissolved. Then put black peppercorns, bay leaf, cumin, cloves. You can also add juniper berries. Boil the mixture for 1-2 minutes.

4. Then peel the garlic and cut each clove into three pieces. Add chopped slices to cabbage with carrots and pour over everything with hot marinade.

5. Thoroughly mix the salad. Leave it to cool completely.

6. And when the vegetables have cooled, then install a plate with a load. Put the blank in the refrigerator for an hour.

7. Then spread the appetizer in sterilized jars and close the lids. Put it back in the fridge overnight. After 24 hours, the salad can be eaten.

Here we come to the logical conclusion. Although we will continue talking about cabbage in new issues. After all, the recipes for white-headed blanks for the winter do not end there. So stay tuned for new articles and visit often! Don't forget to rate and share on social media. networks.