Pickled cabbage instant recipe. Delicious Pickled Cabbage with Beets and Apple Cider Vinegar

Good day, my dears.

Today we will pickle cabbage. And we will do it as simply and quickly as possible. I confess that I myself do not like all this fuss in the kitchen, when for easy cooking snacks have to spend half a day in the kitchen. I want to quickly shred something, salt, put it in the refrigerator and after a couple of hours get a ready-made dish.

And pickled cabbage is the best answer to these lazy fantasies of mine. fast food.

See for yourself:

• To make it, it is enough to take only the cabbage itself, vinegar and water with salt. Of course, minimum set, few people do this, but it is possible.
• At any feast, pickled cabbage always leaves the very first.
• The minimum cooking time is 3 hours and if guests are scheduled in the evening, then you do not need to start cooking in the morning to make an excellent snack.

In general, some pluses. So we can safely say that the quick pickling of vegetables, whether it be, or cabbage, is one of those secrets of the hostess, thanks to which guests always wonder later how she manages to keep up with everything and manage to cook “porridge from an ax”?

I would like to offer you a few simple recipes that will make this appetizer even tastier and more aromatic.

Instant Pickled Cabbage: Quick and Delicious

The addition of vinegar is prerequisite if we are talking about marinating. It is he who acts as a catalyst for the process of softening the internal structure of the product, no matter whether it is vegetables or meat. The more vinegar, the faster the pickling. It is only important to remember the balance so as not to spoil the taste.

Compliance with the proportions of this recipe will make the cabbage crispy and incredibly tasty.

It is prepared quickly, but it comes to readiness for at least 6 hours.

Ingredients:

• White cabbage - 2.5 Kg
• Carrots - 1-2 pieces
• Garlic - 3-4 cloves
• Water - 1 liter
• Vinegar 9% - 0.5 cup (100 ml)
• Sugar - 250 g
• Vegetable oil - 100 ml
• Salt - 2 tbsp. spoons
• Spices - to taste Bay leaf, black pepper and sweet peas, cloves)

Cooking:

1. Wash and grate the carrots, chop the cabbage, peel the garlic cloves. This completes the preparation of vegetables.

2. Now we are preparing the marinade. Boil 1 liter of water in a kettle, then pour hot water in a saucepan, add salt, sugar and vegetable oil.

If there is no experience in preparing blanks, then it is better not to add other spices so as not to accidentally spoil the taste.

Put the pot on the fire and bring the water to a boil over medium heat.

3. In the meantime, the water has not boiled, we will finish with the vegetables. Knead the cabbage with your hands until it gives juice.

4. Then squeeze the garlic to it, add the carrots and mix thoroughly.

5. When the water in the pan boils, add vinegar to it and pour the vegetables with the resulting hot marinade.

6. Last step cover the bowl with cabbage with a plate of smaller diameter and put oppression on top. For example, liter jar with water.

We remove the bowl on the windowsill and leave the cabbage to marinate for at least 6 hours.

It is most convenient to cook according to this recipe in the evening, so that the vegetables are marinated during the night and are completely ready in the morning.

Cabbage marinated in a jar with onions, cooked immediately for eating

Let me explain the title to you. The fact is that many people think that if you cook a snack in a jar, then this is a must for the winter and you can’t eat it until that time.

It is not always so. In this recipe, for example, jars are used to deep marinate cabbage in the refrigerator. Agree, this is much more convenient than stuffing a huge basin into the refrigerator.

It is not necessary to sterilize the jars, it is enough to wash them thoroughly.

Ingredients:

• Cabbage - 4 kg
• Onions - 1-2 pcs
• Carrots - 2 pcs
• Garlic - 5 cloves
• Honey - 1 tbsp.

• Water - 1.5 liters
• Vegetable oil - 200 g
• Vinegar 9% - 100 ml
• Salt - 4 tablespoons
• Sugar - 250 g

Cooking:

1. Prepare vegetables: chop the cabbage, rub the carrots on a coarse grater, pass the garlic through a press, and cut the onion into thin half rings.

2. Then we mix the vegetables in one bowl and mix, simultaneously squeezing them with our hands until the cabbage releases juice.

3. We prepare the marinade by dissolving salt, sugar and honey in 1.5 liters of water. Then pour vegetable oil into them and put on medium fire until boiling.

4. When the marinade boils, pour vinegar into it, mix and carefully pour the bowl with vegetables.

5. Once again, mix everything well, cover the cabbage with a plate of a suitable diameter and put a load on top.

You need to try to find such a plate so that the gap between it and the bowl is minimal, so that all the cabbage is under it. You can take not a plate, but, for example, a tray or a lid from a saucepan.

After 3 hours, pickled cabbage is ready and you can already eat it.

6. But in order for it to cool, infuse and become even tastier, it must be put in the refrigerator.

We shift the cabbage into carefully washed jars, filling them to the very top and cover with plastic lids. The marinade does not need to be topped up, the vegetables have absorbed it enough.

From specified quantity products will turn out 4 cans of 0.7 liters, which can be stored in the refrigerator for up to 3 months.

Sweet cabbage pickled in large pieces in a 3 liter jar

If you want to pickle cabbage big chunks, then it is better to do this in a jar so that the pieces fit snugly together and the process goes faster.

Ingredients:

• Cabbage - 1 head
• Carrots - 1 medium
• Garlic - 5-6 cloves

For 1 liter of marinade:

• 1 tbsp salt
• 8 tbsp sugar
• 1 tbsp acetic acid (essence)

Cooking:

1. This is probably the easiest way presented. After all, cabbage does not need to be chopped. We cut it into pieces so large that they crawl into the neck of the jar.

2. We will lay the vegetables in layers for uniform pickling, so laying 3-4 pieces of cabbage on the bottom, add a part of the grated carrots on top and squeeze a couple of garlic cloves through the press.

3. Repeat the procedure until the jar is filled to the top. The last layer is carrots.

Each layer must be well and tightly compacted.

4. Pour boiling marinade into a jar. We prepare the marinade by dissolving salt and sugar in water, bring the mixture to a boil, carefully add acetic acid and mix. Then remove from heat and immediately pour into a jar.

We fill the jar to the very top so that the carrots float on top and leave it in this form (without a lid) overnight. You don’t need to press anything on top, the shape of the jar will keep the vegetables from floating up.

If the marinade is not enough, then just add right amount ordinary boiling water.

Close the jar in the morning nylon cover and put in the refrigerator. This snack will keep for up to a month. And if the jar is sterilized, then up to three.

Quick Pickling Crispy Cabbage with Beets

But this option can be used both as an appetizer and as vegetable salad. Very tasty in both cases.

Ingredients:

• White cabbage - 2 kg
• Large carrot - 1 pc.
• Large beets - 1 pc.
• Garlic 4-5 cloves

• Water - 1 l
• Salt - 2.5 tbsp. l.
• Sugar - 120 g
• Vegetable oil - 70 ml
• Vinegar 9% - 150 ml
• Peppercorns - 5 pcs
• Bay leaf 2-3 pieces

Cooking:

1. The cooking process is almost the same as in the previous recipe, you just have to chop the cabbage, raw beets grate on a coarse grater, and cut the garlic into thin slices.

We mix these vegetables, as well as grated carrots with each other and ram them into a 3 liter jar.

2. We put water on fire, dissolve salt and sugar in it, put spices, and when it boils, add vinegar and vegetable oil.

The resulting hot marinade pour into a jar to the very neck and leave it in this form until it cools completely.

When the jar cools down, the cabbage is already marinated, but it will be tastier if you close the jar with a nylon lid and put the jar in the refrigerator for a couple of hours. Cold appetizer always tastier!

Video on how to pickle cabbage with bell pepper

Another way to make the appetizer more interesting is to add to the recipe bell pepper. The taste is completely different. I suggest you see how it's done.

Delicious quick preparation for the winter

The phrase "fast cooking" implies not only the quick readiness of the dish for consumption, but also the speed with which this dish is cooked.

This is easy to show by the example of pickling cabbage for the winter. It is done quickly, and is eaten only closer to winter, when stocks run out not so long-term storage from the refrigerator.

Ingredients for 10-11 jars of 0.7 l:

• Cabbage - 5 kg
• Bulgarian pepper - 1,300 kg
• Carrots - 1 kg
• Onion - 1 kg
• Hot pepper - 2 pcs (optional)
• Fresh dill - 1 bunch

The number of vegetables is indicated in unpeeled form.

• Vinegar 9% - 150 ml
• Sugar - 350 g
• Salt - 4 tablespoons
• Water - 1,200 l
• Vegetable oil - 500 ml

Cooking:

1. Preparation of vegetables is standard: chop the cabbage, rub the carrots, cut the pepper into thin strips, cut the onion into thin half rings, and chop the greens.

Combine and mix everything in one large container.

2. But we will not prepare the marinade separately, but simply fill in all the liquids and add all the spices immediately to the vegetables. Once again, mix thoroughly and leave the vegetables to marinate for 3 hours.

During this time, you need to mix them 3-4 times for more effective pickling.

3. Now the snack is ready and it needs to be laid out in cleanly washed jars. The marinade remaining at the bottom of the container is also added to the jars.

4. To prevent the salad from spoiling, filled jars must be sterilized to destroy all pathogenic flora and guarantee long storage cans.

To do this, put the jars in a saucepan at the bottom of which a cotton towel is placed, put jars of cabbage in it and fill cold water so that the water reaches the jars to the shoulders. We cover the jars with metal lids (we cover, but do not roll them up) and turn on the medium fire.

It is convenient to use jars of the same volume for blanks in order to put them together in a pan and the water for everyone will be at the same height.

After boiling water, sterilize the jars in boiling water for 30 minutes.

5. Then we carefully take them out, roll them up and leave them to cool upside down under the covers.

After cooling, store in cool place.

Is it possible to pickle cabbage without vinegar?

People often confuse the methods of preserving ka for the winter. Most of us use three: salting, pickling and pickling.

Let's figure out what each of them is, so as not to get confused.

• Salting, as the name implies, involves the addition of salt as one of the elements for preservation. The second element stands out from the product itself - it is lactic acid. Salting is both dry and in brine. I wrote about this in detail in an article about.
• Fermentation is the most ancient way, based on the same isolation of lactic acid from the harvested product. Initially, it was made only with the help of spices and oppression. Later, when a person learned to extract salt, they began to use it. So today, in fact, fermentation is dry salting.
• Marinating is the process of preserving a product by adding acids such as acetic, citric or ascorbic. As well as adding various spices (salt, sugar, etc.) to the solution (marinade) to enhance the taste properties. Without acids, the pickling process is impossible.

So, I think, now it’s clear that you can’t do without vinegar when pickling. Of course, you can try using citric acid, but considering it spicy taste, there is a chance to get a byaku at the output. And if you put too little, then the vegetables simply will not marinate to the right extent and again it will not be tasty.

Therefore, if in no case do you want to use vinegar in preparations (due to health contraindications, for example), then it is better to pay attention to sauerkraut.

Moreover, the next article will be devoted to this.

And that's all for today, thank you for your attention.

We have already learned, also prepared. It's the turn of another tasty preparation for the winter from cabbage. Pickled cabbage for the winter, and even fast food, has become very popular lately. After all, we are always in a hurry, and even we want to get any preparation not only tasty. but also quickly.

That is why instant pickled cabbage should come in handy in our time. I cooked it in the evening, and the next day you can already taste it.

Instant Pickled Cabbage - A Delicious Recipe

Thanks to bell pepper and garlic, pickled cabbage acquires a special aroma and taste. Yes, and sweet and sour brine gives the cabbage an awesome taste.

Ingredients:

• cabbage - 1 head
• carrots - 2 pcs.
• bell pepper - 1 pc.
• water - 1 liter
• salt - 2 tbsp. l.
• sugar - 1 cup
• vegetable oil - 1 cup
• vinegar - 1/2 cup
• cumin - a pinch
• garlic - 4 cloves

1. Shred the cabbage, rub the carrots on a coarse grater. Mix cabbage and carrots in a deep bowl.

2. We prepare the brine, put salt in boiling water. sugar, vegetable oil. Bring to a boil and turn off the stove. Add vinegar.

3. Cut the bell pepper into strips and add it to the cabbage.

4. We pass the garlic through the press and also send it to the vegetables. garlic attached unforgettable aroma our cabbage.

5. It is very tasty to cook such cabbage with cumin, so do not forget to put it. Generously pour a pinch of cumin into the cabbage.

6. Mix the cabbage with carrots and pepper well with your hands. All spices and vegetables should "make friends" with each other.

7. Spread the cabbage in portions in a deep saucepan and tamp it down with your hands. First, lay out about 1/3 of the entire cabbage and pour 1/3 of the brine. Then we spread the remaining cabbage and another 1/3 of the cabbage and pour the brine again, and so on until the end.

8. Leave the pot with cabbage at room temperature for a day. Then we clean it in a cold place and the next day you can already enjoy crispy sweet and sour cabbage.

Pickled cabbage pieces for the winter in a jar

Another wonderful recipe. We will not chop the cabbage, but cut into large pieces.

Ingredients:

• cabbage - 1 head
• carrots - 2 pcs.
• parsley - bunch
• water - 1.5 liters
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• vegetable oil - 100 ml
• vinegar 9% - 250 ml
• garlic - 8 cloves
• bay leaf - 4-6 pcs.
• pepper mix to taste
• fresh or dried dill
• fresh parsley

1. Pre-prepare the marinade. Bring water to a boil in a saucepan, add salt, sugar, vegetable oil, bay leaf and a mixture of various peppers. You can add according to your taste hot peppers chili, it will give the cabbage the desired sharpness. When the water boils, pour in the vinegar. Remove marinade from heat and let cool slightly.

2. We remove the stalk from the cabbage, and cut the head of cabbage into several large pieces. Carrot cut into circles.

3. In clean jars at the bottom we put bay leaf, pepper, dill and chopped in small pieces garlic.

4. On top of the seasonings in the jar put cabbage leaf and then lay out a few pieces of cabbage.

5. Then add a layer of sliced ​​​​carrots, chopped garlic and parsley to the jar.

6. Repeat the layers in the same sequence - cabbage, carrots, garlic, parsley. We tamp the cabbage in a jar with our hands.

7. When we fill the jar, pour the marinade into it. Close with a plastic lid and leave at room temperature for a day.

8. After a day, cabbage can be eaten, and it should be stored in the refrigerator

Pickled Instant Cabbage with Bell Peppers

Bulgarian pepper gives any dish a special aroma and taste. Therefore, if you add pepper to pickled cabbage, you will get very tasty dish. And to make this dish also bright, beautiful, choose red peppers. And in this recipe, we will add garlic, because it gives this appetizer the right flavor.

Ingredients:

• cabbage - 800 gr.
• carrots - 3 pcs.
• bell pepper - 2 pcs.
• water - 1 liter
• salt - 2 tbsp. l.
• sugar - 200 gr.
• vinegar 9% - 200 ml
• vegetable oil - 100 ml
• garlic - 6 cloves

The recipe is simple and does not require special skills, you just need to keep the proportions.

1. Shred the cabbage into thin strips.

2. Grate carrots for Korean carrots.

3. Bulgarian pepper cut into thin strips.

4. In any container, mix all the vegetables and put them in jars. Hands preferably tamp tightly. Place a couple of garlic cloves in the middle of the jar. You can not chop the garlic, but send a whole clove.

5. Prepare the marinade according to the recipe, bring to a boil. Pour cabbage in jars with hot marinade. The marinade should completely cover the cabbage.

If you have a marinade left, do not rush to pour it out. A day later, as the cabbage pickles, the brine will be absorbed into the cabbage, and then it will be possible to add it to the jars.

6. Close the cabbage with lids and send it to the refrigerator. In a day you can already crunch delicious cabbage.

Pickled cabbage for the winter in Petrovsky style - a delicious recipe in a jar

Please note that in addition to the usual ingredients for pickled cabbage, it will be used here onion.

Pickled cabbage for the winter in jars under an iron lid

If you want pickled cabbage to last longer, I recommend putting it in sterilized containers after cooking. glass jars and close with iron lids.

Ingredients:

• cabbage - 1 kg.
• carrots - 150 gr.
• bell pepper - 80 gr.
• water - 1/2 liter
• salt - 1 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 50 ml
• vegetable oil - 50 ml
• garlic - 10 gr.
• honey - 2 tsp

1. Cut the cabbage and bell pepper into thin strips, grate the carrots. Pass the garlic through a press. Mix vegetables in a deep bowl. Please note that we do not grind the vegetables, just mix them.

2. For the marinade, bring the water to a boil, add salt, sugar, vegetable oil and honey. Honey, of course, you can not add. But if you like experiments, try it, honey makes the marinade more tender.

3. Place a heavy weight on top of the cabbage, such as a heavy lid or a plate with a jar. You won't have to wait long. Cabbage should marinate at room temperature for only 3-4 hours.

4. After this time, the cabbage is ready, you can eat. And if you want to keep the cabbage longer, then put it in sterilized jars and roll it up with metal lids.

The best recipe for pickled cabbage for the winter - instant cabbage "Vitamin"

I couldn't resist posting another great recipe. It seemed to me the best of the entire selection, although there is no dispute about tastes. Just prepare and compare.

I hope that the cabbage theme has not bothered you yet and I will try to continue it. You can cook cabbage for a long time. And even in winter, if you want such a snack, but there are no supplies, you can cook a small portion of crispy and juicy cabbage any of these recipes.

Well, if you liked or did not like the proposed recipes, then write comments, share recipes with friends.

I will be glad to see you on the pages of my blog.

Regardless of the recipe, the following ingredients are almost always used:

• carrot;
• beet;
• garlic;
• spices.

Marinade is usually prepared on the basis of oil, vinegar, salt and sugar. For quick pickling boiling marinade is used, cold - for a longer pickling of vegetables.

For pickling, not only one white cabbage is suitable, but almost all varieties. You can pickle one cabbage, or with other vegetables at once.

The following spices are usually used: bay leaf, peppers, coriander, cumin, rosemary, etc. It is also allowed to use ready-made mixtures (for cooking Korean carrots, for example). But advice: after boiling, it is better to remove the bay leaf, because it can give bitterness to cabbage.

How to salt cabbage quickly and tasty per day

Depending on the specific recipe, there are certain features, but regardless of this, there are certain tips that are best followed:

How to quickly cook lettuce in a jar

This recipe is very simple, and therefore one of the most common. Cabbage turns out delicious, and cooks in a short time.

Ingredients:

• cabbage - 2 kg;
• carrots - 1 pc;
• garlic - 3-4 cloves.

For the marinade, take:

• 1 liter of water;
• salt - 2 tablespoons;
• sugar - 3 tablespoons;
• allspice - 4 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 3 pcs;
• Apple cider vinegar (6%) - 150 ml.

Cooking process: Cut the cabbage into thin strips, try to make it as thin as possible. Peel and grate the carrots for Korean carrots. Stir in the carrots and cabbage, but do not mash yet. Peel the garlic and cut into slices, also thinly.

We proceed to the preparation of the brine: boil the water and add all the ingredients, except for the vinegar. let simmer on low heat for 5 minutes. Turn off the fire. Add vinegar and garlic, but remove the bay leaf. Pour cabbage with carrots with hot brine and mix gently. Let cool. Transfer everything to a three-liter jar, along with the marinade. Put the jar in the refrigerator overnight, and in the morning the cabbage will be ready. But the best taste properties she has after 2-3 days.

Recipe for pickled cabbage with carrots, sweet peppers, onions

A very popular recipe that is found everywhere.

• white cabbage - 2 kg.
• carrot -1 pc.
• bell pepper (red) - 1 pc.
• garlic - 4 cloves.

For the marinade, take:

• water -1 l.
• table vinegar - 0.2 l.
• vegetable oil - 0.2 l.
• salt - 3 tablespoons,
• sugar - 8 tablespoons
• bay leaf -5 pcs.

Cooking process: chop the cabbage coarsely, add the carrots, previously grated on a coarse grater, chop the garlic, add the chopped bell pepper.

The marinade is prepared as standard: boil water, add all the ingredients for the marinade and boil again, pour the vegetables with this marinade and put it under pressure.

After a couple of hours, pickled cabbage is ready!

Pickled cabbage with beets and garlic

This recipe is highly regarded by many cooks. Cabbage cooked according to it turns out to be very tasty, crispy and has a beautiful appearance, so it is perfect for both everyday and holiday dish. The cooking process is simple and takes a little time, for this dish you will need:

• cabbage - 2 kg;
• carrots - 1 pc.;
• beets (large) - 1 pc.;
• garlic - 7 cloves;
• red pepper - 1 tbsp

Of course, you can’t do without a marinade, for it you need:

• water - 1 l.,
• salt - 2 tbsp.
• sugar - 1 cup.
• apple cider vinegar - 200 gr.
• peppercorns - 8 pcs.
• bay leaf 5 pcs.
• vegetable oil - half a glass.

Cooking process: coarsely chop the cabbage. You can immediately cut the forks into 4 parts, and then these large pieces into 4 parts. Do not grate beets and carrots, but simply cut into half-centimeter circles, divide each round in half. Peel the garlic and chop coarsely. Add red pepper. Prepare a large container and lay the vegetables in it in layers, alternating the prepared ingredients.

Proceed to the preparation of the marinade: boil water, add salt, sugar, pepper, bay leaf. Boil for another 5-7 minutes and remove the bay leaf. Add vinegar and oil.

Then pour everything with boiling marinade, put oppression so that the brine is on top of the vegetables, let it cool and put it in the refrigerator for 4 days. Then you can eat!

Cabbage pickled with lemon or citric acid

The recipe for cabbage pickled with pepper and lemon has deservedly found a lot of fans. The cabbage is juicy and tasty.

To prepare it, you will need:

• cabbage - 3 kg;
• Bell pepper- 1 kg;
• lemon - 1 pc;

Marinade:

• water - 1 l.;
• honey - half a glass;
• salt - 2 tsp

Cooking process:

Cabbage is cut into strips, sweet pepper - into thin strips, lemon - into circles. These ingredients are placed in jars, and then poured with boiling brine. Then cover all the jars with plastic lids and leave in a cold place (as they cool down) for a day.

Pickled Cabbage with Cranberries

Cabbage with cranberries - amazing recipe, this dish can decorate both a regular and a festive dinner.

For cooking you will need:

• white cabbage - 2 kg.
• carrots - 1-2 pcs.
• cranberries -300-350 gr.

For the marinade, take:

• water - 1 l.;
• salt - 50 gr.;
• honey - 100 gr.
• apple cider vinegar (6%) - 100 ml.

Cooking process: Rinse the berries well. Chop cabbage, grate carrots, mix with cabbage and cranberries. Pour water into a saucepan, add honey, salt and vinegar. Bring to a boil. Then turn off and let cool, pour vegetables. Cover the top with a plate and set the oppression, and then leave in a cool place for 2-3 days.

Pickled cabbage "Spicy finger lick"

For spicy lovers, this recipe will be a real find. You and your loved ones will immediately like this dish. It is also quite simple to prepare.

You will need:

• cabbage - 2 kg.
• beets - 1 pc.
• garlic - 3 cloves.
• half a hot pepper.
• water - 1 l.
• sugar - 0.2 kg.
• vegetable oil - 5 tablespoons,
• salt - 3 tbsp.
• vinegar (6%) - 0.2 l.
• bay leaf - 3 pcs.
• peppercorns - 5 pcs.

Cooking process:

Cabbage must be cleaned from the top leaves, cut the head of cabbage into 4 parts, remove the stalk, and then cut into squares. Add finely chopped garlic. And put it all in a three-liter jar. Periodically tamp it in a jar, the cabbage should be “up to the shoulders” of the jar.

Then prepare the marinade: pour water into the cabbage, add sugar, vegetable oil, spices, peppers and beets (cut into small cubes). Put the pan on the fire, bring to a boil, then lower the heat and let it simmer for about 3 more minutes. Remove from heat, remove bay leaf, now add vinegar. After that, pour cabbage with hot marinade and leave to cool on the table. When the jar has cooled, it must be closed with a lid and put in the refrigerator. After 12 hours, the cabbage will be ready.

How to cook garlic cabbage with hot pickle in 2 hours

A quick recipe that many will love. For cooking you will need:

• cabbage -1.5 -2 kg.
• carrots - 2 pcs.
• garlic - 3 cloves.
• bell pepper - 1 pc.

For the marinade, take:

• water -1 l.
• table vinegar 200 ml.
• vegetable oil - 200 ml.
• salt - 3 tbsp.
• sugar - 8 tablespoons
• bay leaf - 5 pcs.

The cooking process consists of the following steps: cut the cabbage large pieces, grate the carrots on a coarse grater and chop the garlic, cut the bell pepper into slices, mix it all. Prepare the marinade. Boil water first, then add all marinade ingredients and boil again. Pour the vegetables with the prepared marinade, put under oppression.

After 2 hours, the snack will be ready.

Delicious pickled cabbage with bell pepper

To prepare this recipe you will need:

• cabbage - 2 kg;
• carrots - 1-2 pieces;
• bell pepper - 1 pc;

For marinade:

• water - 1 l;
• salt - 1 tbsp;
• sugar - 3 tablespoons;
• vinegar - 1 dessert spoon.

The cooking process, in principle, is standard. Finely chop the cabbage, cut the carrots and bell pepper into small strips. Then mix everything gently and put it in a three-liter jar. Important: do not wrinkle!

Prepare the marinade. Boil water, add all ingredients. Let it simmer a little longer, then turn off the heat and pour the hot marinade over the vegetables. Once the vegetables with the marinade have cooled, they can be put in the refrigerator. You can eat the next day.

homemade pickled red cabbage recipe

Marinated red cabbage also very popular dish. This is the most common recipe.

For cooking you will need:

• red cabbage - 1 fork;
• bay leaf - 3 pcs;
• peppercorns - 10-15 pcs;
• carnation;
• cinnamon - half tsp;
• salt - 1.5 tablespoons;
• sugar - 3 tablespoons;
• table vinegar - 0.25 l.;
• water - 1 l;
• vegetable oil - 50 ml.

Cooking process: chop the cabbage, put it in a jar and tamp it well. Boil the marinade. Let it boil for 3 minutes, add vinegar at the end. You can add both hot and cold marinade. In the first case, it pickles faster. After 2-3 days, the snack will be ready.

Pickled cabbage in large pieces without seaming

A quick recipe, without any twist. A short time pickling provides a hot marinade, and as soon as the appetizer is cooled to 4 degrees, it can be considered ready.

For cooking you will need:

• cabbage - 2 kg;
• Carrots -2 pcs;
• water - 1 l;
• garlic - 3 pcs;
• table vinegar (9%) - 0.2 l;
• salt - 3 tablespoons;
• sugar - 8 tablespoons;
• bay leaf - 4 - pcs.;
• peppercorns - pieces 5-7.

The cooking process is quite simple: cut the cabbage into large pieces, at least 5 by 5 cm, carrots into thin circles or strips. Layer vegetables tightly. Prepare the marinade and pour over the vegetables with the boiling marinade. As soon as the container cools down (about 1.5 hours later), we remove it in the cold.

After 2-3 hours, the cabbage is ready and you can eat!

Recipe for quick pickled red cabbage slices

The appetizer according to this recipe comes to readiness somewhere after a day, but it is worth noting that every day its taste is revealed better and better.

For cooking you will need:

• cabbage - 1 pc.;
• carrots - 2 pcs;
• beets - 1 pc;
• garlic - 1 head (if you do not like spicy, you can reduce to a few cloves).
• celery sprigs - a couple.

for the marinade you will need:

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• water - 1.5;
• salt - 7 tablespoons;
• sugar - one and a half glasses;
• peppercorns and bay leaf to your taste.

Cooking: cut the prepared head of cabbage lengthwise into 8 parts, then cut each part across into small squares and divide into leaves. Grate beets with carrots on a coarse grater, then mix with finely chopped garlic. Place prepared vegetables in a jar or some other container in layers, tamping a little. Then prepare the marinade - just put all the remaining ingredients in a saucepan and fill with water. Bring it all to a boil, then cool a little and pour over the vegetables.

Everything, we wait after this day and you can eat!

Pickled Sweet Cabbage Recipe in Just 8 Hours

If you love sweet cabbage, then this recipe is for you! It is quite easy to prepare it, for this you need:

Chop a kilogram of cabbage into narrow strips. Finely chop a bunch of celery. Grind the carrots finely, you can even use a blender. Mix all these ingredients well and place in containers. Then prepare the marinade. To do this, take 0.4 liters of water. Put 1 tbsp in it. salt, sugar 2 tbsp. and let it boil, let it simmer for 3 minutes over low heat, and then remove from heat. Then add 1 tsp. essences of vinegar. Pour all the vegetables with this marinade and leave to cool for a while, then put it all in the refrigerator and after 8 hours the cabbage is ready.

Pickled cabbage “Five minutes”

This recipe is loved and appreciated by many. Cabbage cooks quickly and is very tasty. To prepare it you will need:

• cabbage - 1.5 kg.
• beets - 1 pc.

For marinade:

• water - 1 l.;
• vinegar essence - 1 tsp;
• sugar - 200 gr.;
• salt to taste.
• a mixture of cloves and cinnamon - a pinch.

Cooking process: in 1 l. add water vinegar essence(1 tsp), add spices and boil. After boiling, strain the marinade, put cabbage and beets there, chop the cabbage finely, and the beets into strips. Boil a little so that the cabbage softens a little. Then remove from heat and leave to cool. You can eat all this as soon as the snack has cooled down!

Instant cabbage with garlic

Simple salted cabbage, which will delight you and your loved ones with its taste. Among the ingredients should be highlighted:

• cabbage -2 kg;
• carrots 2 pcs;
• garlic - 3 cloves;
• vinegar (9%) - half a glass.
• water - 1 l.;
• vegetable oil - a third of a glass.

Finely chop the cabbage, grate the carrots, finely chop the garlic, mix everything well.

Now move on to the marinade. Put 1 liter of water to boil, add all the other ingredients, bring to a boil and turn off the heat. Let cool 10-15 minutes, then pour over vegetables and press down. Cabbage is at room temperature for a day, and then put in the refrigerator.

Recipe for crispy pickled cabbage for the winter

If you want to cook pickled cabbage for the winter, then cook three-liter jars and take the following ingredients:

• cabbage - 2 kg;
• carrots - 1 pc;
• garlic - 3 cloves;

You can’t do without a marinade either, for him take:

• water - 1l;
• salt - 2 tablespoons;
• vinegar (6%) - 2 tablespoons;
• vegetable oil - 0.2 l;
• sugar - 0.1 kg.
• bay leaf and peppercorns - to taste.

Cooking process: clean the forks from dirty and spoiled sheets, wash it thoroughly. Cut the cabbage - this can be done with stitches and large squares. Cut the carrots into chips or chop with a combine. Finely chop the garlic. Layer vegetables in sterilized jars (garlic, then cabbage, then carrots). Don't pack them too hard, because the marinade should seep well between the vegetables.

Prepare the marinade as follows: boil the water, add all the other ingredients and let it boil for a couple of minutes, mix everything and remove from heat. after that, the marinade is poured into jars, they are closed with ordinary plastic lids, wrap with a warm blanket and let cool, then put it in a cold place. The cabbage will be ready in a day.

salted cabbage recipe

To prepare this recipe, take:

• cabbage - 3 kg;
• carrots - 0.4 kg;
• salt - 2 tablespoons;
• sugar - 1 tbsp;
• water (boiled) - 1 l;

Cooking process: chop the cabbage, coarsely grate the carrots. Then put vegetables in a 3-liter jar and press. Dissolve the spices in water, fill the jar with brine and put it in a bowl (cabbage juice may overflow during fermentation). Keep in a warm place for 3 days, and then put it in a cold place. Snack is ready!

Having studied all the recipes, you can easily choose the most suitable one for you, and taking into account our advice and your skills, the dish will turn out to be really very tasty!

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To enjoy pickled cabbage, you can not wait a few days. There are many quick recipes for this appetizer. Consider some methods of harvesting and find out its features.
Recipe content:

Pickled cabbage is perhaps the most favorite and popular snack of all the preparations. It is prepared in almost every family, and, as a rule, it can already be consumed the next day. Now is the time to marinate it, because. heads of cabbage gained strength and all the vitamins. Therefore, the snack will be tasty, crispy and healthy. I propose to find out a few of the most popular recipes her preparation. But first, get acquainted with the secrets that are shared experienced chefs.

Cooking pickled cabbage - general principles and rules

• For pickling, they take juicy, tight and dense heads of cabbage, preferably autumn ones.
• Shred the vegetable on a special grater or with a sharp knife.
• The cutting method can be straws, large or small pieces or quarters.
• For pickling, use white cabbage, and other varieties: red, Beijing, color, Brussels.
• Pour the cabbage with marinade, usually from salt, sugar, vinegar and oil.
• For quick cooking use boiling marinade. Hot pouring shortens the cooking time.
• Cold brine is used for long pickling. The colder it is, the longer the cabbage will pickle. It will still remain crispy and juicy.
• After pouring, the workpiece is kept warm for a couple of hours and cleaned in the cold.
• Squeeze out excess marinade before use.
• Serve cabbage with butter, onions or herbs.
• Beets, carrots, garlic, onions, various greens, spices are added to the preparation.
• The essential ingredient in the marinade is vinegar. You can replace it apple cider vinegar. It is healthier and has a milder taste.
• Various peppers, rosemary, coriander, cumin, bay leaf, cloves are used as spices.
• After boiling, it is better to remove the bay leaf from the marinade, because. it can be bitter.
• The workpiece is stored in the refrigerator for a whole month, while not losing taste.
• I use any container for marinating: a tub, pots, jars, etc.
• Dishes do not require sterilization. Just rinse it well.

• Calorie content per 100 g - 19 kcal.
• Number of servings - 2 kg
• Cooking time - 4 hours

Ingredients:

• White cabbage - 2 kg
• Salt - 3 tablespoons with a slide
• Sugar - 8 tablespoons
• Bay leaf - 5 pcs.
• Garlic - 2 cloves
• Carrot - 1 pc.
• Vegetable oil - 200 ml
• Water - 1 l
• table vinegar- 200 ml

Step-by-step cooking of instant pickled cabbage, recipe with photo:

1. Wash and dry the cabbage. If necessary, remove the top leaves.
2. Cut it into large pieces with a sharp knife.
3. Peel, wash and grate the carrots coarse grater.
4. Remove the husk from the garlic, rinse and chop.
5. Mix garlic with carrots.
6. Put the prepared cabbage in a saucepan, layering it with carrots and garlic.
7. For the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water.
8. Bring the brine to a boil and pour over the cabbage.
9. Install oppression from above.
10. Leave the cabbage for 2-3 hours. Then you can serve it to the table.

Ingredients:

• White cabbage - 2 heads
• Beets - 1 pc.
• Garlic - 3 cloves
• Hot pepper - 0.5 dry pod
• Water - 1 l
• Vegetable oil - 5 tbsp.
• Vinegar 6% - 1 tbsp.
• Bay leaf - 3 pcs.
• Allspice - 6 peas

1. Remove the top leaves from the cabbage. Wash the heads, cut into four parts and cut out the stalks. Then cut the vegetable into squares.
2. Peel the garlic and finely chop.
3. Put the chopped cabbage into a clean container, periodically adding garlic.
4. Tamp down the cabbage.
5. Add sugar, vegetable oil, salt, chopped hot pepper, bay leaf, allspice. Also put peeled and finely chopped beets.
6. Put the brine on the fire, boil, tighten the temperature and cook for 3-4 minutes.
7. Remove the pan to the stove, remove the bay leaf and pour in the vinegar.
8. Pour the hot marinade over the cabbage and leave to cool.
9. cold cabbage close the lid and refrigerate for 12 hours.

Ingredients:

• White cabbage - 1 kg
• Beets - 1 pc.
• Garlic - 1 clove
• Bay leaf - 4 pcs.
• Salt - 2 tbsp.
• Sugar - 0.5 tbsp.
• Vinegar - 4 tbsp.
• Water - 1 l

1. Peel the beets, rinse and cut into large sticks 0.5 cm thick.
2. Free the cabbage from the upper leaves, wash and finely chop.
3. Put the cabbage in clean jars and tamp it down.
4. Add bay leaves.
5. Put chopped garlic and beetroot sticks on top.
6. For the marinade, pour water into the pan, add salt, sugar and boil for several minutes.
7. Remove from heat and pour in the vinegar.
8. Pour the hot marinade over the cabbage and cover with lids.
9. Leave the snack at room temperature for 2 days. Then put it in the refrigerator for storage.

Ingredients:

• White cabbage - 1 pc.
• Medium carrot - 1 pc.
• Celery seeds - 0.5 tsp
• Black peppercorns - 5 pcs.
• Bay leaf - 2-3 pcs.
• Salt - 2 tbsp.
• Sugar - 1 tbsp
• Vinegar 70% - 1 tsp
• Cucumber - 1 pc.

1. Wash the cabbage and chop into thin strips.
2. Cut the washed cucumber and carrot into thin slices.
3. Put pepper, bay leaf and celery seeds in a sterile 3-liter jar.
4. Divide the vegetables evenly over the jar.
5. Sprinkle salt and sugar on top.
6. Boil water and pour it into a jar.
7. Pour in the vinegar solution.
8. Roll up the jars with clean lids and put them in a heat-insulated dark place. For example, cover the old warm fur coat, blanket, sheepskin coat.