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

Previously, cabbage was mainly fermented. This traditional homemade preparation was considered an ideal snack that could be eaten every day and even placed on the holiday table. But this method has one main drawback. The process of preparing sauerkraut takes quite a long time, and this is not always convenient. Pickled cabbage is a quicker option. Thanks to simple technology, an original snack can be prepared from familiar ingredients in a matter of hours. There are many interesting and quite original recipes for this. As an example, we can consider only a few of them.

Basic option

Fans of vegetable salads will definitely love pickled cabbage prepared using the classic version of the filling. Everything here is extremely simple. To prepare such a solution for one liter of water you need to take:

20 grams of table salt;
200 grams of sugar;
100-110 grams of any vegetable oil;
250 grams of vinegar;
8 cloves of garlic.

Apart from cabbage, no other vegetables are required for this option. Preparing this snack is not at all difficult:

Chop the cabbage into strips. For work, it is better to take slightly flattened heads of cabbage. The cabbage in them is always sweeter and juicier. Place the crushed mass in a saucepan or other container.
Heat the water.
Add all the spices according to the recipe and bring the mixture to a boil.
Pour the prepared marinade over the cabbage.
Place pressure on top and leave the product in this state overnight. In the morning, you can transfer the cabbage into glass jars and put it in the refrigerator.

On the same day, a juicy and very aromatic salad can be served directly to the table and eaten with pleasure.

Crispy curried cabbage

Using non-standard ingredients, you can give your favorite snack an unusual taste and aroma. Pickled cabbage will be spicier and crispier. True, this will require a little more time and the following set of basic components:

1 kilogram of cabbage (white);
25 grams of sugar;
50 grams of table vinegar and the same amount of any vegetable oil;
a little black pepper (ground);
2 teaspoons curry seasoning;
30 grams of salt.

This dish is prepared in steps:

First, the cabbage should be cut into small cubes.
Transfer the crushed product to any deep container. This could be a pan, bucket or tank. It all depends on the total quantity of the main product.
Pour dry ingredients into a container, mix well and leave for about 1 hour.
Pour oil and vinegar into cabbage. Mix the contents of the container again and place pressure on top.

This cabbage will marinate for about 4 days. During this time it must be stirred constantly. The result is a crispy, moderately spicy snack with a pleasant golden color that will create a real sensation among your family and friends.

Good to know

To make pickled cabbage truly tasty, you need to know the basic rules and principles that need to be taken into account in the process of preparing it. Experienced chefs advise:

For pickling, it is better to take autumn cabbage. The heads of cabbage should be dense and tight.
You can pickle not only white cabbage, but also red, cauliflower, Peking and even Brussels sprouts. The main thing is to choose the right recipe.
For quick pickling, the solution must be hot (or warm). The colder the pour, the longer the process will take.
The first stage of marinating must take place at room temperature. After this, the product can be stored in the cold.
The main composition of the marinade: sugar, water, vinegar, salt, oil. In addition, you can use other products: carrots, onions, sweet peppers, beets, garlic and fresh herbs.
Regular table vinegar can be replaced with the same amount of apple cider vinegar. It is much healthier and has a milder taste.
To give the finished dish a special aroma, you can use various spices: cloves, coriander, cumin, bay leaf and rosemary.
You can pickle cabbage in any container. However, it does not need to be pre-sterilized.

By following these rules, you can be sure that the cabbage will turn out juicy, aromatic, crispy and really tasty.

Cabbage and carrots in one day

In Rus', cabbage was usually fermented together with carrots. It gave the finished dish a pleasant orange tint and a unique taste. As practice shows, you can also pickle cabbage with carrots. Quickly, literally in a day, you get an amazing appetizer that you won’t be ashamed to put even on the holiday table. For this option you will need:

1 kilogram of fresh cabbage;
250 milliliters of water;
3 carrots;
2 bay leaves;
30 grams of table vinegar;
3 cloves of garlic;
25 grams of sugar;
2 clove buds;
3 peas each of allspice and regular black pepper;
35 grams of refined vegetable oil;
20 grams of fine salt.

The process of preparing such a dish consists of several stages:

Shred the cabbage. It shouldn't be very large. It's better to do something in between.
Grate the carrots carefully on a coarse grater.
Place a layer of cabbage in a clean deep container. Before doing this, you need to squeeze it slightly with your hands.
Place carrots on top. Repeat layers until you run out of ingredients.
About halfway through, add ½ of the prepared spices. Sprinkle the rest on top.
Add oil.
Dilute vinegar in boiling water and pour the prepared solution into a container.
Mix everything well and leave the products in the room for about 6 hours (you can even overnight). To ensure that the flavors are distributed evenly, the products need to be stirred several times during this entire time.

In the morning, all you have to do is put the cabbage into smaller containers and put it in the refrigerator. The appetizer is ready. In the evening you can serve it on the table.

Simple and fast

You can speed up the preparation of pickled cabbage as much as possible. To do this, experienced housewives advise using the following set of products:

2 kilograms (about 1 large head) of cabbage;
2 carrots;
3 cloves of garlic;
1 bell pepper (optional)

For the marinade you will need:

1 liter of water;
3 bay leaves;
60-70 grams of fine salt;
200 grams of sugar;
2 full glasses of vinegar and refined vegetable oil.

Cooking technology:

Wash the vegetables and peel if necessary.
Roughly chop the cabbage into fairly large pieces.
Chop the garlic into thin slices.
Grind the carrots using the usual large grater.
Mix it with garlic.
Place vegetables in a saucepan in layers. In this case, cabbage comes first. And then garlic and carrots.
To prepare the marinade, mix water with sugar and salt, and then add bay leaf. Boil the solution. Lastly, add the oil and vinegar.
Pour the marinade over the food and put it under pressure.

After 3 hours you will be able to enjoy juicy cabbage with a pleasant aroma.

Georgian cabbage

Pickled vegetables are loved not only in Russia. In the countries of Transcaucasia, such dishes are also treated with respect. True, they do them in their own way. To feel the difference, marinate instant cabbage in Georgian style. For this you will need:

2 kilograms of regular white cabbage;
2 pods of hot pepper (or 5 grams of ground red);
1 large beet;
2 medium heads of garlic;
1 bunch of parsley and dill.

For the marinade:

75 grams of sugar;
1 liter of cold water;
4 bay leaves;
60 grams of salt;
100 grams of 9% vinegar;
black or allspice peas.

The recipe for this dish is slightly different:

Cut each head of cabbage into 8 pieces. Remove most of the stalk. This must be done carefully so that the leaves do not fall apart.
Finely chop the peeled garlic. The shape of the pieces doesn't matter.
Peel the beets and cut into half rings.
Chop the hot pepper into slices without removing the seeds.
Place beets at the bottom of a deep container. Coloring of products will come from below.
Place pieces of cabbage tightly on top.
The next layer will again be beets with the remaining ingredients (garlic, pepper and herbs). Repeat alternating until all products are gone. There must be beets with spices and herbs on top.
Now you need to make the marinade. Dissolve salt and sugar in water at the same time. Then bring it to a boil and wait 2 minutes. After this add the rest of the ingredients.
Fill the contents of the container with boiling solution. You can put individual cabbage leaves on top and place a weight on them. This can be an ordinary liter jar of water.

After 3 days, the finished cabbage of a pleasant purple hue can be further chopped, transferred to small jars and refrigerated.

Cabbage with bell pepper

According to many housewives, quick-cooking marinated cabbage with sweet bell pepper turns out very tasty. Moreover, it cooks quite quickly. To work you will need:

800 grams of cabbage;
1 liter of cold water;
200 milliliters of table vinegar;
3 carrots;
60 grams of salt;
6 cloves of garlic;
2 bell peppers;
200 grams of sugar;
100 milliliters of vegetable oil.

Cooking method:

Shred the cabbage. This can be done with a knife or use a special device.
Grind the carrots on a Korean grater.
Remove seeds from the pepper and cut into very thin strips.
Mix the products, place them in jars and compact tightly. Place whole cloves of garlic in the middle of each container.
Mix the ingredients for the marinade in a saucepan and bring the solution to a boil.
Pour the still hot liquid into jars. It should completely cover the cabbage.
Cover the jars with lids and refrigerate for a day.

In just 1 day, the original cabbage with a pleasant aroma will be completely ready.

Sweet cabbage

There is another not quite ordinary recipe. You can marinate cabbage so that the result is sweet and crunchy. Many people will like this original salad. You will need the following products:

1 onion;
2 kilograms of cabbage;
2 carrots.

For filling:

500 milliliters of water;
100 grams of sugar;
150 milliliters of vegetable oil;
45 grams of salt;
100 milliliters of vinegar.

It doesn't take long to cook this cabbage. All you need to do is follow the simplest steps:

Wash all vegetables and cut into strips of approximately the same size.
Add salt and sugar to the water and bring it to a boil. As soon as they dissolve, add oil and vinegar.
Transfer the products into prepared containers, pour boiling marinade over them and cover with lids. Vegetables should not be compacted. Otherwise they won't be crispy.

Jars of food should stand at room temperature. At least 30 minutes. After that, you can open them and try the incredibly tasty salad. To make the dish sweeter, some people add a little washed raisins to the recipe.

Pickled cabbage is the best appetizer for the Russian table. It goes well with many dishes and whets the appetite. In addition, it is good for health. Doctors say that cabbage, including pickled cabbage, can work wonders. And above all, it is a wealth of vitamins that protect the body from colds in winter and increase immunity.

Therefore, if you have a couple of forkfuls of cabbage, I advise you to use it for a delicious salad. It can be prepared both for the winter and eaten immediately. After all, this vegetable can be stored fresh all year without any problems. And in winter, you can take out a jar and season the cabbage with oil to make a cabbage salad. But of course, most housewives know that sauerkraut makes incredibly tasty and rich cabbage soup.

And in this article, I have collected very tasty recipes for pickled cabbage that are quick and easy to prepare. I suggest you do this together, and right now. After all, all the ingredients are simple and accessible. Especially now, during the harvest season.

So let's get started...

Now I will show you how to easily and simply prepare a delicious and crispy cabbage and carrot snack. It can be stored all winter, but, as a rule, it rarely survives until the first frost - it is eaten instantly!

Ingredients for a 3 liter jar:

white cabbage;
8 cloves of garlic;
carrot;
fresh parsley;

Products for marinade:

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

Step-by-step description of the recipe:

1. Prepare the marinade. To do this, combine all the necessary products in a saucepan or saucepan and place on the stove. Bring to a boil and cook for 2 minutes. After this, you need to turn off the heat and leave until it cools completely.

2. Cut the cabbage into 4 pieces and remove the hard core. After this, divide each part in half. Cut the carrots into slices. Peel the garlic, wash the herbs.

3. Place a layer of cabbage in a clean jar at the bottom. To do this you need to divide it into sheets. Place carrots, garlic and parsley on top. Press down with your hand. Thus, lay out several layers to the very edges of the jar. Press down carefully after each layer.

4. Pour cooled brine so that it covers the entire salad. You will end up with some liquid left. Don't rush to pour it down the sink. After a day, check the marinade level. If it drops, add more liquid. Cover with a regular nylon lid and put in the refrigerator or basement.

The salad turns out very tasty, appetizing and crispy. It flies off the table very quickly, especially under potatoes. Bon appetit!

Pickled cabbage with beets for the winter in jars

Cabbage with beets is doubly healthy and beautiful. The color of the snack directly depends on the amount of beets. In this recipe I will indicate the optimal ratio of all ingredients. This cabbage is ready within a day after closing the jar. And in a cool place it can be stored all winter.

Ingredients for a 2 liter jar:

half a kilo of cabbage;
200-300 grams of carrots;
400 grams of beets;
5 cloves of garlic;
peppercorn mixture - to taste;
2 bay leaves;
You can add chili pepper if you wish.

Brine per liter of water:

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

Step-by-step description of the recipe:

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

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

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

4. Place several pieces of beets, carrot slices and a mixture of peppers at the bottom of a clean jar (in this case, a 2-liter jar). Add bay leaf and a couple of cloves of garlic. If you are using chili pepper, you should also add it now.

5. Place several pieces of cabbage tightly on top. Continue the layers in this way until the neck. Beets, carrots and garlic should be on top.

6. Prepare the marinade. To do this, boil water, after dissolving granulated sugar and salt in it. As soon as it boils, add vinegar, oil and remove from heat. Fill the jar to the top with hot liquid.

7. Cover with a plastic lid and leave on the counter for 2 days. After this, it can already be served for lunch. If you plan to store it, you need to move the jar to a cool place.

Instant pickled cabbage pieces

This cabbage will not leave anyone indifferent. It turns out very tasty, and it takes no time to prepare. Try it and see!

Ingredients:

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

For the marinade:

one and a half liters of water;
half a glass of granulated sugar;
one and a half tablespoons of salt;
a tablespoon of vinegar essence (70%);
peppercorns and bay leaves.

Step-by-step description of the recipe:

1. Shred the cabbage as you like. Some people like larger pieces, while others like small straws. Grate the carrots on the coarse side of a grater. Combine them together in one bowl and mix.

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

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

3. Then the marinade needs to be slightly cooled and strained.

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

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

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

Delicious pickled cabbage for the winter under iron lids

Preparing cabbage salad for the winter using this recipe is very simple. If you wish, you can chop more carrots or bell peppers here. We will prepare it only from cabbage, with a delicious marinade.

Ingredients:

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

For the marinade:

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

Step-by-step description of the recipe:

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

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

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

4. Lay the shredded cabbage tightly, pressing it lightly with your hands.

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

6. Fill the jars to the top with warm brine. Spicy lovers can add a piece of hot pepper. Seal tightly with iron lids and leave for 10 minutes. After this, turn them upside down for 2 hours.

7. Now the cans are sent to the basement or cellar for storage.

Pickled cabbage with bell pepper

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

Ingredients:

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

For the marinade:

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

Step-by-step description of the recipe:

1.The first step is to prepare the brine. After all, by the time you pour the vegetables, it should already be warm. So, in a saucepan or small saucepan, dissolve salt and granulated sugar in water. Add oil, stir and set on fire. After boiling, immediately remove from the stove. Only then pour in the vinegar.

2. Chop the cabbage into medium strips. You can do this smaller or, conversely, larger.

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

5. Mix all vegetables evenly among themselves. Fill the jars with the resulting mass. When the brine has cooled and becomes warm, pour it over the cabbage.

6. Close with lids and put in the refrigerator for 8 hours. If you make the snack in the late afternoon, you can leave it overnight. Even if I cook it in the morning, I leave it until the next morning. During this time, the vegetables are fully saturated with the aroma of the marinade and each other.

A tasty and crispy salad is ready! Bon appetit!

Pickled cauliflower for the winter - crispy and very tasty

For the winter, you can pickle not only white cabbage, but also its closest relative, cauliflower. Try this recipe. Spicy lovers will definitely like it. People call it “Korean-style vegetables.”

Ingredients:

3 and a half kilograms of cauliflower;
kilogram of red sweet pepper;
2-3 heads of garlic;
3 pods of hot pepper;
800 grams of carrots;
vinegar (1 teaspoon per liter jar).

For the marinade:

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

Step-by-step description of the recipe:

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

2. Grate the carrots using a Korean vegetable grater. If you don’t have one, you can use a knife or a regular grater.

3. Grind the sweet pepper into small strips, and the bitter pepper into rings. The latter need not be cleared of seeds. Peel the garlic and pass through a press. Mix all the vegetables, including cabbage, in one bowl.

4. Divide the salad into jars. From the stated amount of ingredients I get 7 liter jars. The mass should reach the “hangers” of the dish. Immediately place them in a wide pan for sterilization.

5. Dissolve granulated sugar, salt and seasonings in hot water. Mix thoroughly and pour the brine over the salad. Cover with lids. Sterilize in water for 10 minutes after boiling.

6. Pour a teaspoon of vinegar into each jar and seal tightly. Now they need to be turned over and sent “under the fur coat”. It can be an old jacket, blanket or blanket. After cooling completely, transfer the jars to the basement.

My best recipe for pickling cabbage for the winter

My family really loves pickled cabbage. But the most popular is the Kuban salad. Vegetables according to this recipe turn out simply fantastically tasty. Due to the absence of long heat treatment, they have a natural aroma and crunch, and the vitamin composition is preserved as much as possible. Despite this, it can be stored all winter in a cool place.

Ingredients:

a kilogram of cabbage, sweet peppers, tomatoes and cucumbers;
half a kilo of carrots and onions;
half a glass of granulated sugar;
2 level tablespoons of salt;
a glass of vegetable oil;
half a glass of nine percent vinegar;
10 bay leaves;
20 pieces of peppercorns;
You can add hot pepper to taste.

Step-by-step description of the recipe:

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

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

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

4. Combine all the vegetables in one large bowl, add granulated sugar and salt. Add peppercorns and bay leaves here. Now it's the turn of vinegar and oil. At this stage you only need to add a third of the vinegar. You need to pour them into the vegetables and mix all the ingredients thoroughly so that the seasonings are evenly distributed. If you want the dish spicier, you can add some hot chili pepper.

5. Leave the salad to marinate in this form for 1 hour. During this time, it will release juice and a stunning aroma.

6. At this stage, I make sure to set aside some salad to try because it’s impossible to resist.

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

8. Place the salad in clean and sterile jars. Seal and invert onto lids.

9. Cover with something warm (blanket, jacket or rug) and leave for 12 hours. During this time, the contents of the jars will cool down and they can be safely transferred to storage.

Marinate early cabbage

As soon as the first early cabbage appears, it is difficult to resist the temptation to pickle it. Some people think that it is not worth making such a snack from early varieties. But this is not at all true. Of course, such cabbage should not be stored for a long time. However, instant meals from it turn out to be very tasty.

Ingredients:

2 kilograms of cabbage (can be early);
6 cloves of garlic;
1 carrot;
half a glass of vinegar;
one and a half tablespoons of salt;
half a liter of water;
half a glass of granulated sugar;
half a glass of vegetable oil;

Step-by-step description of the recipe:

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

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

3. Place a layer of cabbage in a large saucepan. Cover it with a small amount of carrots and a couple of heads of garlic. So lay out the layers to the very edges of the dishes.

4. Prepare the marinade. To do this, you need to dissolve salt and granulated sugar in warm water. Add oil and vinegar there. Mix thoroughly and pour this brine over the vegetables. Press with a plate and apply pressure. Place on the balcony or in the refrigerator.

This cabbage is ready to eat after 2 days. But the most optimal time is 1 week. Bon appetit!

Broccoli for the winter in jars

We recently looked at how to cook. Now I would like to introduce you to a very interesting recipe for broccoli for the winter.

Ingredients:

1 head of broccoli;
1 carrot;
4 cloves of garlic;
a bunch of dill;
one and a half liters of water;
8 tablespoons granulated sugar;
3 tablespoons salt;
a quarter glass of nine percent vinegar;
half a glass of vegetable oil;
3 bay leaves;
8 peas of allspice.

Step-by-step description of the recipe:

1. Separate broccoli into small florets. If they turn out too large, they can be cut into 2-4 pieces.

2. Cut the carrots into half rings and the garlic into circles.

3. Cut the dill with a knife or tear it with your hands into beautiful branches. Mix all this in one bowl.

4. Cook brine from all other products from the list. You need to boil it for 5-10 minutes after boiling.

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

You have just been introduced to very tasty and simple ways to pickle cabbage. Each of them is worth trying at least once. Lovers of crispy cabbage will definitely appreciate it. What method of preparing coleslaw do you use most often? Perhaps you already have experience preparing the above options?

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

Today I propose to talk about how to prepare the most delicious pickled Provencal cabbage - this is an incredibly juicy and crispy savory appetizer that will become an integral part of your winter menu as soon as you try it!

Preparing pickled Provencal cabbage is incredibly quick and easy - literally in a few minutes, and the taste will outshine even everyone's favorite sauerkraut! I suggest you check this out immediately!..

To prepare quick-cooking marinated cabbage “Provencal” today we will use:

1 small carrot

½ Bulgarian color (it is better to take bright colors)

1 tsp salt

1 tbsp. Sahara

2 tbsp. refined sunflower oil

1 tbsp. table vinegar

75 ml water

Difficulty level of preparing this pickled cabbage: the lowest possible

Time required to prepare Provencal cabbage: literally 10 minutes, and then another 3 to 12 hours for marinating

The steps suggested during the preparation of such pickled cabbage:

Shredding the cabbage can easily be considered the most difficult part of this whole simple process. It’s great if you have a small and compact shredder - I’ve been convinced more than once that it is indispensable for these purposes, because it’s very convenient and incredibly time-saving.

But even if we don’t have a shredder at hand, with the help of a knife we can chop this amount of cabbage in literally 3-4 minutes.

Cut out the pulp of the bell pepper into strips.

Finely chop the peeled garlic with a knife.

Now place the shredded cabbage in an enamel saucepan - for convenience, it should be deep enough so that no difficulties arise during stirring.

First add sugar to the cabbage.

Place the chopped bell pepper in the pan.

Add carrot sticks to the vegetables.

And the last thing we add to all the other ingredients is finely chopped garlic.

Now mix everything thoroughly - you can use a spoon, or you can, like me, with your hands.

Add vegetable oil - we take it without smell.

And mix everything thoroughly again. At this stage, I suggest you try our future appetizer and, if necessary, adjust the salt, sugar or vinegar to taste - you won’t have this opportunity again.

In principle, we have everything ready - all we have to do is be patient and wait a little. To speed up the process, you need to compact the cabbage tightly, cover it with a flat plate and place some weight on top - ideally it will be a half-liter jar of water. This design needs to be placed in the refrigerator or, in the winter season, simply taken out onto the balcony.

The minimum marinating time is 3 hours, but you must remember that the longer the cabbage is marinated, the tastier it will be.

That's how easy and simple it is. From the specified amount of pickled cabbage ingredients, you will get very little - literally for one time, and it won’t be enough!.. So after such a test, you can simply increase the amount of ingredients by 2, or even 4 times, and prepare such an appetizer with a small supply - in tightly closed jars it can be stored perfectly in the refrigerator for some time. But believe me, it won’t last long!

Cook with pleasure!

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Cabbage is a vegetable that maintains vigor and a cheerful, calm mood.

In Russia, cabbage has long been treated with love and respect. Cabbage is good in any form, but quick-cooking pickled cabbage, of course, is beyond any competition. Almost everyone loves it - spicy and crispy or tender and juicy.

Instant pickled cabbage is a welcome guest on any table. It is an excellent addition to meat, fish, and many other dishes. You can pickle any type of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. The red cabbage is tougher, but if properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.

Pickling, unlike fermentation, allows you to get quick results. As a rule, for pickled cabbage, a marinade is first prepared, which is poured into finely shredded or cut into large pieces of cabbage, as well as its accompanying ingredients. Instant pickled cabbage retains all its beneficial properties and does not lose vitamins. And there are apparently no recipes for quick pickling of cabbage! Here are just a few of the countless numbers that we are happy to offer you.

Pickled cabbage “Bystraya”

Ingredients:
1.5-2 kg of white cabbage,
1 carrot,
2-3 cloves of garlic,
1 liter of water,
200 ml vegetable oil,
200 ml table vinegar,
3 tbsp. with a pile of salt,
8 tbsp. Sahara,
5 bay leaves.

Preparation:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and boil. Pour the resulting marinade over the cabbage and place pressure on top. After 2-3 hours, the cabbage is ready and you can eat it.

Pickled cabbage with raisins “Right to the table”

Ingredients:
1 medium head of cabbage,
3 carrots,
2 onions,
1 head of garlic,
100 g washed raisins,
1 tbsp. salt,
500 ml water,
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.

Preparation:
Chop the cabbage thinly, sprinkle with salt and rub with your hands until the juice comes out. Peel and wash the remaining vegetables. Grate the carrots on a coarse grater, grate the onion on a fine grater, and pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and stir. Prepare the marinade: add sugar to boiling water, add vegetable oil and bring to a boil again. Add vinegar, stir and pour into the cabbage in small portions. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.

Pickled cabbage “Plus two carrots”

Ingredients:
3 kg cabbage,
2 carrots,
1 head of garlic.
For the marinade (per 1 liter of water):
1 stack Sahara,
2 tbsp. salt,
½ cup vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.

Preparation:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Place everything in a saucepan, pour in hot marinade and place under pressure. When everything has cooled down, remove the pressure and store the finished cabbage in the refrigerator.

Pickled cabbage with carrots and sweet peppers

Ingredients:
1 kg white cabbage,
1 carrot,
1 sweet pepper,
10 black peppercorns,
2 bay leaves,
1 tbsp. salt,
2 tbsp. Sahara,
5 tbsp. 6% vinegar,
¼ cup vegetable oil,
½ cup water.

Preparation:
Finely chop the cabbage, carrots and peppers into strips. Stir the vegetables, add peppercorns, bay leaves, place in jars or pans and pour boiling marinade over them. If you decide to cook cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready for dinner.

Cabbage marinated with onions

Ingredients:
2 kg white cabbage,
3 onions,
black peppercorns,
bay leaf.
For the marinade:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
1 incomplete stack. 6% vinegar.

Preparation:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Place the vegetables in a jar or pan (pepper and bay leaf on the bottom) and pour in the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.

Cabbage with turmeric “Sunny”

Ingredients:
1 head of white cabbage,
1 carrot,
1 tsp turmeric,
3 cloves of garlic,
1 tbsp. salt,
½ cup water,
½ cup Sahara,
½ cup vegetable oil,
½ cup 6% vinegar.

Preparation:
Chop a head of cabbage. Chop the garlic and grate the carrots. Place everything in a saucepan, sprinkle with turmeric and stir. For the marinade, boil water with vinegar, oil, sugar and salt. Pour still hot marinade over the cabbage and set pressure. In a day, the beautiful “sunny” cabbage will be ready.

Pickled cabbage with beets and garlic

Ingredients:
3 kg white cabbage,
1 beetroot,
1 carrot,
7 cloves of garlic.
For the marinade (per 1 liter of water):
1 stack 6% table vinegar (a little less is possible),
½ cup vegetable oil,
1 stack Sahara,
2 tbsp. with a pile of salt,
black peppercorns - to taste.

Preparation:
Chop the cabbage coarsely or into squares. Cut the beets and carrots into pieces. Place the cabbage in a saucepan of suitable size, sprinkle it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour it over the cabbage. Then cover the cabbage with a plate and set pressure. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready to eat.

Cabbage with horseradish

Ingredients:
2 kg white or red cabbage,
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g garlic.
parsley,
celery,
tarragon,
dill seeds.
For the marinade (per 1 liter of water):
20 g salt,
20 g sugar,
1 cup 6% vinegar.

Preparation:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips and pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour the marinade over everything, and in a few days the wonderful pickled cabbage with horseradish will be ready.

Cabbage marinated with pepper and lemon

Ingredients:
3 kg cabbage,
1 kg sweet pepper,
1 lemon.
For the marinade (per 1 liter of water):
½ cup honey,
2 tsp salt.

Preparation:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars and fill with boiling brine. Cover the tops of the jars with plastic lids and place in a cool place for a day.

Pickled cabbage "Provencal"

Ingredients:
1 kg white cabbage,
2 carrots,
500 g grapes,
300 g apples.
For the marinade:
1 liter of water,
1 tbsp. salt,
70 g sugar,
100 ml vegetable oil,
½ cup 5% vinegar,
bay leaf,
ground cinnamon,
black and allspice peas.

Preparation:
For the marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in vinegar and oil. Chop the cabbage and carrots, add sliced apples and grapes, mix everything. Place the mixture tightly in a bowl and pour in the marinade. Soak the cabbage for a day at room temperature, then in the cold for a day.

Pickled red cabbage “Quickly”

Ingredients:
1.5 kg red cabbage,
1 carrot,
2-3 cloves of garlic,
1 tbsp. salt.
For the marinade (per 500 ml of water):
2 tbsp. Sahara,
1 tbsp. coriander seeds,
½ tbsp. cumin,
½ tbsp. peppercorns,
150 ml apple cider vinegar,
bay leaf.

Preparation:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, place in a saucepan and mix the vegetables with salt. There is no need to grind to form juice, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade simmer with the spices for 2-3 minutes, then pour in the apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade through a sieve to filter out the spices. Let cool, then cover the dish with a lid and put it in the refrigerator. In 4 hours the cabbage will be ready.

Pickled cabbage with cranberries

Ingredients:
2 kg white cabbage,
400 g carrots,
350 g cranberries.
For the marinade:
1 liter of water,
50 g salt,
100 g honey,
100 ml 6% apple cider vinegar.

Preparation:
Carefully sort the cranberries and wash them well. Shred the cabbage, grate the carrots and mix in a bowl with the shredded cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on heat and bring to a boil. Let cool, then pour over the vegetables and cranberries. Cover the top of the pickled cabbage with a plate on which you place pressure, and leave it like that in a cool place for 2-3 days. Store the finished cabbage in the refrigerator.

"Spicy"

Ingredients:
2 small heads of cabbage,
1 small beet,
3 cloves of garlic,
½ pod of dry hot pepper,
1 liter of water,
200 g sugar,
5 tbsp. vegetable oil,
3 tbsp. salt without top,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.

Preparation:
Remove the top leaves of the cabbage, cut the heads of cabbage into four parts, cut out the stalks, then cut into squares. Finely chop the garlic. Place chopped cabbage in a clean three-liter jar, adding garlic periodically. From time to time, compact the cabbage in the jar (the cabbage should be up to the hangers of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot pepper, peeled and cut into small cubes beets, bay leaf, allspice. Place the pan on the fire, bring the marinade to a boil, then reduce the heat and simmer for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour the hot marinade over the cabbage and leave on the counter to cool. Cover the cooled jar of cabbage with a lid and place it in the refrigerator. In 12 hours the cabbage will be ready.

Cauliflower "Aromatic"

Ingredients:
1.5 kg cauliflower,
2 large sweet peppers,
2 carrots,
4 cloves of garlic,
1 bunch of parsley,
salt, pepper, bay leaf - to taste.
For the marinade:
1 liter of water,
3 tbsp. Sahara,
2 tbsp. with a pile of salt,
3 tbsp. 9% vinegar,
⅔ stack. vegetable oil.

Preparation:
Cut the pepper into strips, grate the carrots on a coarse grater, and separate the cauliflower into small inflorescences. Dissolve salt in water and bring the solution to a boil. Place the cauliflower in this brine and let it stand in it for about 10 minutes with the lid closed, but do not cook. Then remove the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix the vegetables and place in a jar, add parsley and garlic cloves, pour in the marinade and close the lid. Wrap the jar in a wool blanket or cotton blanket and let it sit warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.

Pickled Brussels sprouts

Ingredients:
1 kg Brussels sprouts,
2 onions,
6 bay leaves,
3 stacks 9% vinegar,
3 stacks water,
2 tbsp. Sahara,
2.5 tsp salt.

Preparation:
Wash the Brussels sprouts, peel off old leaves, place in a saucepan, cover with water, cover with a lid and put on fire. Cook for 2 minutes, then quickly transfer to ice water. After a while, drain the water and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the jars of cabbage. Then pour vinegar and water into the pan, add sugar and salt, stir and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving a little space. Close the jars tightly with lids, let them cool and refrigerate for a day.

Pickled cabbage “Delicious duet”

Ingredients:
300 g broccoli,
1 fork cauliflower,
1 carrot,
6 cloves of garlic,
1.5 liters of water,
8 tbsp. Sahara,
4 tbsp. salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.

Preparation:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaves and boil. Wash the broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and place in a bowl for pickling, pour over the hot marinade, then cool and leave for a day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Hello, hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

This cabbage can be covered for the winter, frozen or eaten immediately after cooking.

To quickly jump to the recipe you need, use the links in the blue frame:

Pickled cabbage, 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.

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 to it (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.

Pickled cabbage with bell pepper

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)

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.

Cabbage marinated with beets - 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

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.

Pickled 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!

Pickled 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.

Pickled 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!

Georgian pickled cabbage

Very tasty recipe. We suggest watching the video tutorial, because the recipe has many nuances that are better to see once than to read a hundred times.

Yummy and looks incredible!

Cabbage Pelyustka

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!