Recipe for pickled cabbage with hot marinade. Instant pickled cabbage recipe

Cabbage is an ingredient without which cabbage soup, vinaigrette, dumplings, baked goods, casseroles and many other dishes would lose their individuality and status as favorite dishes!

The Slavs have always considered cabbage a product of strategic importance. It is included in the recipes of so many dishes, what if one day it suddenly disappears from the fields - national culinary traditions will become catastrophically poorer.

This lush “lady from the garden” has entered home cookbooks as canned, pickled and pickled preparations. Household cooks, improving their craftsmanship and skills, are creating more and more new recipes for cooking cabbage. Therefore, all types of preparations made from it are good. But the topic of this article will be pickling cabbage. This is not only a convenient way to store the product, but also an opportunity to diversify the menu of winter feasts.

There are an endless number of recipes that can be used to prepare cabbage under marinade. And winter is the ideal time to try the most delicious of them. In any marinade, the main component is vinegar - table, apple or wine. But if for some reason this additive is not desirable in the product, you can replace it fresh juice lemon or citric acid. The taste and aroma of the marinade, of course, is given by spices - allspice or black pepper, bay leaf, carnation. But it is allowed to replace classic seasonings celery, dill seeds, coriander or even cinnamon.

- This best recipes white cabbage preparations for future use, which allow you to use it as a “solo” snack, or as a sweet-sour and crispy ingredient in other dishes.

7 pickled cabbage recipes

Recipe 1. A simple and quick way to pickle cabbage

For a 3-liter jar of pickled quick marinade You will need: 2 kg of white cabbage, one large carrot, 3 garlic cloves.

The marinade is prepared from: 1 liter of filtered water, 2 tbsp. spoons of salt, 2 tbsp. spoons of 6% vinegar, 200 g of vegetable oil, 100 g of granulated sugar. Optional: bay leaf and peppercorns.

Free the cabbage forks from dirty, dry and limp leaves. Rinse with water. There are two ways to cut cabbage - shred it into thin stitches or into large squares. The latter cutting method is preferable if such cabbage will be added to salads.
Grate the peeled carrots into small shavings or chop them using a food processor.
Peel the garlic and pass through a garlic press.
Sterilize jars using one of the accepted methods. Lay vegetables on the bottom: garlic, cabbage, carrots. You shouldn't compact it too tightly. The marinade mixture should seep well between the ingredients.
Boil water on the stove and dissolve salt and sugar in it. As soon as the marinade with spices boils and simmer for a minute or two, add sunflower oil and table vinegar. If desired, you can add other spices and seasonings, depending on your own taste. Stir everything and turn off the gas.
Pour the marinade mixture into filled jars to the top. Close with regular plastic lids, wrap in a warm blanket and leave to cool. Afterwards, transfer to the refrigerator.
Cabbage in a fast way marinating is ready to eat within a day, but if it sits a little longer, it will only become tastier.
Serve with homemade sunflower oil and onion rings.

Recipe 2. Pickled cabbage instant cooking with capsicum

According to this recipe, cabbage is pickled quickly, which is why it is also called “daily cabbage”. Prepared as regular salad: the ingredients are cut, mixed and seasoned with marinade sauce. That's how easy it is to do! And although the vegetables are poured with hot brine, the appetizer remains crispy, with a piquant taste and aroma.

For 2 kilograms whole cabbage You will need: one or two carrots, one head of garlic.

Ingredients for marinade from 1 liter of water: a glass of sugar, two tablespoons of salt, two bay leaves, 200 g of sunflower oil, 150 g of table vinegar, allspice peas, capsicum (amount to taste).

Any variety of white cabbage is suitable - both early and winter.

As a rule, for “daily” pickling, cabbage is usually cut into squares or rectangles. This recipe is no exception - 4x4 cm squares will be ideal for savory preparation. Chop and place the pieces into a 5 liter saucepan.
Peel and wash the carrots. To make it look beautiful, you can cut it into thin stitches or use a grater for the “loin”.
Remove the husks from the garlic and chop it, preferably into transparent slices.
Add chopped vegetables to the cabbage and move everything around thoroughly.
Marinade dressing won't take much time either. Add laurel leaves and peppers (cut the hot peppers into rings) into water mixed with salt, granulated sugar and vegetable oil.
As soon as the marinade shows the first signs of boiling, turn off the gas, pour in vinegar and stir.
Pour the spicy marinade into the pan with vegetables and cover with a plate, the diameter of which will be slightly smaller than that of the pan. No additional weight is required, but you need to press the cabbage down well with a plate.
Room temperature is quite suitable conditions for pickling such cabbage. This will allow it to be ready for tasting within a day.
The next day, transfer the workpiece into glass jars and place them in the refrigerator.
Serve spicy cabbage with a subtle garlic aroma with ruddy potatoes, baked with butter and sprinkled with green dill.

Recipe 3. Marinated cabbage with beets: “Pelyusta in marinade”

For many, the Pelyustka recipe does not require any additional introduction. It is known that it received its name due to its similarity in shape and color to rose petals. Main role here is reserved for beets. It is she who turns the white shreds into “petals” with a pink tint. And the spices give them flavor and crunch.

Ingredients for the “pink dream”: a head of fresh cabbage weighing 1-1.2 kg, one large beet, one medium carrot, 5-7 garlic cloves, 4 beads of allspice, half a glass sunflower oil, a glass of 9% vinegar.

Prepare the marinade from: liter of water, 2 tbsp. spoons of salt, 3/4 cup of sugar.

Peel the cabbage from bad leaves, rinse, cut out the stalk and cut into slices 3 cm wide. You should start from the top of the head of cabbage and move down. Disassemble a layer of leaves into a convenient thickness and make small ones from large petals - cut lengthwise, and then into petal parts.
After water procedures, also cut beets and carrots. Carrots into thin, almost transparent circles, beets into small slices.
Peel the garlic, finely chop or cut into slices.
Place the chopped vegetables in a container. This could be a jar, deep bowl or pan. It is necessary to lay it out in layers and not too tightly. This way the appetizer will be mixed more evenly, marinated and colored better.
It's time for the marinade. Add salt and sugar to the water and let it boil. As soon as bubbling bubbles appear, turn off the stove and pour in vinegar. If the family prefers a spicy-sour taste, then add the amount of vinegar according to the recipe. For slightly or medium sour cabbage, 0.5-0.7 cups is enough.
Ready hot marinade pour into a bowl with chopped vegetables. It’s better to stir the “petals” grandma's way- with your hands. This way the cabbage will turn a soft pink color more evenly, and the spicy marinade will get on every leaf. If the workpiece is in a jar, then it is enough to spin it thoroughly and shake it several times. If the cabbage is pickled in a pan, press it down with a press (a jar of water). The cabbage will let out extra juice, and the snack will turn out juicier.
Pelyustka should be marinated at room temperature. She is given 24 hours for this.
After the allotted time has passed, place the appetizer in the refrigerator (pre-transfer the cabbage from the pan into jars).
Cabbage marinated with beets looks beautiful and bright. Therefore, it does not require additional decorations or dressings when serving.

Recipe 4. Cabbage marinated with bell pepper

Bell peppers add bright colors to pickled cabbage. The red companion will not only decorate, but also add a sweetish aroma. This recipe can be marinated for long-term storage(for the winter).

To make 2 liter jars cabbage with pepper, you will need: 1 kg of white cabbage winter varieties, 0.5 kg of sweet pepper, 1-2 onions, a couple of cloves of garlic, a pod of hot pepper (optional); spices: coriander, sweet peas, laurel leaves, dill seeds, etc.

Put in the marinade per 1 liter of water: 200 g sugar, 2 tbsp. spoons of salt, 100 ml of vinegar 9%.

Chop the prepared vegetables (cabbage, onions, garlic) into large strips. Place the cabbage in a saucepan, bowl or tub. Lightly knead with your hands to marinate better.
Wash the pepper, cut in half and remove the seeds and stem. In this form, blanch it in boiling water for 3-5 minutes. Cool and cut into strips. Place along with onions and garlic in a container with cabbage.
Season vegetables with your favorite spices. Mash everything slightly and mix well.
Prepare classic marinade: Combine all ingredients with water, stir until the crystals disappear and boil. After 5 minutes of boiling, pour in table vinegar. The degree of spiciness of the snack depends on the concentration of vinegar and spices in the marinade. Therefore, if desired, you can deviate from the recipe in one direction or another. In order for there to be enough marinade, you need to prepare it in liters about the same amount as cabbage in kilograms.
Pour the marinade mixture over the vegetables and stir until the liquid coats each piece well. Place pressure in the pan. Jars - shake and close the lids.
Let the cabbage marinate for at least a day. Keep refrigerated. But brighter taste qualities it will appear after 3-5 days.
If the snack is intended for long-term storage, then the jars of cabbage must be pasteurized (liter jars for 20 minutes). The rolled up and heated jars are taken out to a cool room and stored until winter or until your mouth waters.
Season pickled cabbage with bell peppers with aromatic homemade oil before serving.

Recipe 5. Fragrant cabbage pickled for the winter

For 3 liters of prepared snack you will need: forks of white cabbage (2 kg), 2 carrots, a head of garlic. Spices and herbs: 2 tbsp. spoons of salt, a glass of sugar, 7 cloves and black peppercorns; 1.5 tbsp. tablespoons vegetable oil and 1.5 teaspoons vinegar essence.

Remove the top damaged leaves from the head of cabbage. Cut the cabbage into square cubes or chop into strips.
Peel and chop the carrots on a grater or using a food processor.
Disassemble the garlic, peel and cut into slices.
Mix all the vegetables and place them in sterilized jars (not too tightly).
Before the banks fill up spicy marinade, the cabbage should be steamed in boiling water. To do this, fill the containers with ordinary boiling water and let stand for 15 minutes.
Boil water on the stove (you can drain it from jars). Add the prepared spices and herbs, bring to a boil and let the marinade simmer slightly for 2-3 minutes.
Remove the bowl with the spicy liquid from the heat, add oil and essence. Stir and fill the jars up to the neck.
Roll up the glass with a preservation key. Delicious canned cabbage, inverted and heated, should cool gradually.
Before placing the workpiece in the cellar or pantry for preservation, check the tightness of the rolled-up lids to see if the marinade has leaked.
You can treat cabbage to gourmets in a week, but it’s still better if it waits until the autumn-winter colds.

Recipe 6. Pickled cauliflower

Marinated cauliflower turns out no less tasty than white cabbage. And the taste of spicy inflorescences is very similar to mushroom.

To marinate the “curls” you will need: a head of cauliflower, one sweet and bitter pepper, 5-8 peas each of black and allspice, bay leaf, 2 cloves, sprigs of dry dill, 3 garlic cloves, 1 tbsp. spoon of sugar, 2 teaspoons of salt, 2 tsp. vinegar 9%.

For a liter of marinade, prepare a tablespoon of sugar and 20 g of salt.

Wash and sterilize glass jars in a convenient way.
First place dill, pepper beads and bay leaves in dry containers.
Garlic and hot pepper remove husks and grains. Cut into slices and place in jars.
Rinse the kale. If there is damage or damage, cut it out. Disassemble the head into inflorescences and dry excess moisture.
Cut the sweet pepper, select the seeds, remove the tail and cut into half rings.
Place peppers and cabbage in layers in jars.
Pour boiling water over the vegetables and heat for 10 minutes, covered.
Repeat the “bath” procedure again, but this time leave for a quarter of an hour.
Cook the marinade mixture from water, salt and sugar, remove from the hot surface and pour in vinegar. Fill the jars with “curls” and peppers with marinade so that it completely covers all the vegetables.
Roll up the glass using sterilized lids. Turn it over, put on a “fur coat”, and after cooling completely, take it to a dark, cool room for preservation.
Serve like this: heat the pickled cabbage in a saucepan until it boils, drain the marinade and place on a plate. Drizzle melted water on top butter and sprinkle with crumbs of crackers.

Recipe 7. Pickled cabbage with apples

For 4-liter jars prepare: one large head of cabbage (2-2.5 kg), 10 Antonovka apples, 1 tbsp. granulated sugar, 2 tbsp. spoons of salt, peas of black and allspice, dill seeds.
Prepare the marinade from: 400 ml of vinegar 9%, 200 g of sugar and a liter of water.

According to this recipe, cabbage will have a delicate aroma and light apple sourness.

Remove wilted and damaged leaves from the cabbage head. Cut the head of cabbage into several pieces and chop into long strips.
Wash the apples, but do not peel them. Cut into pieces and remove the core and seeds. Cut the slices into thin cubes.
Place the chopped cabbage and apples in a large bowl, sprinkle with sugar, salt, add aromatic peppers and dill seeds. Cover and leave to soak in juices and spices for 2-3 hours.
Prepare marinade filling. Pour vinegar into boiled water, add sugar and stir until the crystals disappear.
Pour marinade into jars to ¼ volume. Place the cabbage and apples and press down thoroughly, making sure that the water covers the cabbage.
6. Place the jars in a large bowl of water for pasteurization. The water in the container should not boil, maximum 90 degrees. For liter jars, 25 minutes is enough. If the volume of the cans is larger, then the pasteurization time should be increased.
“Apple” cabbage will be ready to eat in a week, but it’s better to wait until it gets cold – it will be tastier.

100 cabbage dressings are easy to pickle if you know some of the subtleties of preparation:

For pickling cabbage, you need to choose only mid-season and late varieties with crispy white-cream leaves and elastic heads of cabbage.
The optimal temperature for pickling cabbage is room temperature.
To slow down the pickling process, the cabbage must be moved to a place where the temperature does not exceed 0 degrees.
The cabbage will last longer if, after 3 days of marinating, it is transferred to clean, dry jars and filled with the marinade in which it was infused.
Iodized salt should not be used to pickle cabbage.
In addition to traditional spicy seasonings, cabbage goes very well with ginger.
Pickle cabbage for the winter in large portions not worth it. This vegetable is available at any time of the year, so you can prepare a couple of jars, take a sample with the whole family and move on to another delicious recipe.

- one of my favorites folk preparations for the winter. “Cabbage is not empty - it flies into the mouth itself,” people say. And it's true! Delicious, crispy and spicy cabbage just begs to be put into your mouth. And if it is prepared according to a proven recipe and flavored with love, then winter will definitely bring together the most dear and close people.

Please tell me, who doesn’t like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the preparations that we try to prepare, these are some of the most beloved and popular!

It’s still too early to ferment cabbage. It's not too cold to store it yet. Unless you ferment it and store it in the refrigerator... But now is the time to prepare pickled cabbage. The cabbage has already gained strength and all the required vitamins, and therefore it will turn out tasty, crispy and healthy.

You can pickle cabbage and prepare it for the winter by screwing on the lids. But today we will cook marinated white cabbage quick cooking, which does not need to be rolled into jars. As a rule, the prepared snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing any of its taste.

This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome on the holiday table for any occasion. Whether it's a birthday or New Year!

I have accumulated a lot interesting recipes pickled cabbage. And I have already shared one of them with you. This is a very tasty one, which is prepared with beets and carrots. And today I’ll share a few more delicious recipes which I think you will like. It will be completely simple recipes, and the recipes are a little more complicated. And everyone can choose a recipe to their liking.

Delicious pickled cabbage

This very simple recipe makes it tempting to cook this cabbage quite often. Quick to prepare, quick and tasty to eat.

We will need:

cabbage - 1 fork per 2 kg
carrots - 1 pc.
garlic - 4 cloves

For the marinade:

water - 1 liter
salt - 2 tbsp. spoons
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
peppercorns - 10 pcs
cloves - 5 pcs.
bay leaf - 3 pcs
vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)

Preparation:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, use tight, strong forks to cook it.

2. Peel the carrots and grate them to Korean carrots.

3. Mix cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crush.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let simmer over low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Take out the bay leaf. And immediately, while hot, pour it into the cabbage and carrots. Mix carefully. Let stand until completely cool. Stir the contents periodically.

8. Transfer to three liter jar along with the marinade. There is no need to report to the very top. Place in the refrigerator overnight. The next day you can eat cabbage.

9. But it will be most delicious on day 2-3.

When serving cooked cabbage You can water it with olive oil or another. You can serve it as an appetizer or salad by adding chopped onions or fresh herbs. You can make a vinaigrette from it, it turns out very tasty and aromatic.

The cabbage itself has a sweet-sour-salty taste, it has a pleasant crunch, and it turns out very tasty! And although now pickled cabbage can be all year round You can buy it in the store, but it still won’t be as tasty as your own homemade one.

And as you can see, preparing it is absolutely not difficult, and it will take about half an hour.

Instant pickled cabbage with bell pepper

Cabbage prepared according to this recipe can be considered early ripening. It develops flavor very quickly and can be eaten the very next day.

We will need:

cabbage - 1 fork (2 kg)
carrots - 2 pcs (medium)
bell pepper - 1 piece (medium)
cucumber - 1 piece (medium)

water - 1 liter
salt - 1 tbsp. heaped spoon
sugar - 3 tbsp. spoons
vinegar 70% – 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation:

1. Shred the cabbage using a food processor, grater or knife.

2. Grate the carrots and cucumber using a Korean carrot grater. Try to keep the straw long and neat. This way the salad will look very beautiful.

3. Peel the bell pepper and cut into long thin strips.

4. Mix all the ingredients in a large container; it is good to use a basin or large pan for these purposes.

Mix better with your hands so that the vegetables do not get wrinkled and the juice does not leak. No need to crush them!

5. Place the vegetables in a clean three-liter jar, scalded with boiling water, in a fairly dense layer. Lightly compact them with your hand or a spoon. There is no need to stack the jars all the way to the edge. Leave some room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over the vegetables. Let cool.

8. Place in the refrigerator. Store it there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and a drizzle of oil.

Cabbage marinated with beets - Gurian cabbage

According to this recipe, the cabbage turns out tasty, crispy, moderately spicy and very beautiful. Good for any holiday table and for regular dinner With boiled potatoes, or for any other dish. Stores very well and for a long time in the refrigerator. The only drawback is that it gets eaten very quickly! But there is one more advantage that I didn’t mention above - it’s quick and easy to prepare!

We will need:

cabbage - 1 fork (2 kg)
carrots - 1 piece (medium)
beets - 1 piece (large)
garlic - 7-8 cloves
red capsicum - 1 pc (or 1 tbsp ground red)

water - 1 liter
salt - 2 tbsp. spoons
sugar - 1 glass
apple cider vinegar - 1 glass
peppercorns - 6-8 pieces
bay leaf - 3-4 pcs
vegetable oil-0.5 cups

Preparation:

1. Chop the cabbage fairly large pieces. You can first cut the forks into 4 parts right along with the stalk. Then cut each part into 4 more parts.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “disintegrate” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel the garlic and cut into long thin slices.

4. At Gorky capsicum Clean out the seeds and cut into long strips. When working with pepper, it is better to use gloves.

5. Prepare a pan of suitable size. Place all the prepared ingredients into it in layers one by one, repeating the layers several times.

6. Prepare the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5 - 7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. Cover with a flat plate, which we press down lightly, so that the brine is on top and the entire contents of the pan are hidden under it.

10. Let it cool and put it in the refrigerator for 4-5 days.

11. Serve as a snack.

This snack is very colorful and bright, can decorate anyone festive table. You can prepare it ahead of time, as it stores well. We often prepare this snack for the New Year! And she always comes to the right place on this day!

Since the snack is spicy, men love it very much. You can make it even spicier by adding an extra red pepper or ground red pepper.

Pickled spicy cabbage with ginger

The beneficial properties combined with its unique qualities are known to perhaps everyone. Have you tried making pickled cabbage with ginger? No? You have lost a lot! Make it once and then you’ll give the recipe to everyone!

We will need:

cabbage – 1 fork (2 kg)
carrots - 1 pc.
bell pepper - 1 piece
ginger – 70 gr
garlic – 4-5 cloves

For the marinade:

water - 1.5 liters
salt -3 tbsp. spoons
sugar - 5 tbsp. spoons
vegetable oil - 5 tbsp. spoons
ground black pepper - 0.5 teaspoon
bay leaf - 3 pcs
apple cider vinegar – 150 ml

Preparation:

1. Chop the cabbage into thin strips. Grate the carrots using a Korean carrot grater. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel the ginger and cut into very thin, translucent circles.

4. Place everything in a saucepan of the appropriate size and mix gently. No need to crush.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove the bay leaf and add vinegar.

6. Pour boiling marinade over the contents of the pan. Press down firmly with a flat plate, which we use as a pressure. The brine should completely cover all the vegetables.

7. Cover with a lid and leave until completely cool. Then put it in the refrigerator. After 24 hours delicious and beautiful snack ready!

8. You can store this cabbage for a month in the refrigerator. Well, if it must, of course!

This appetizer, just like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new look, unlike anything else. spicy taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is finger-licking good!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago, our neighbor shared this recipe with me. I liked it both in taste and original name. After some time, with the advent of the Internet in my life, I learned that such an interesting name - “kryzhavka” comes from the word “kryzh”, that is, cross. And everything turned out to be very simple, because it is into 4 pieces that we cut the cabbage when we want to marinate it according to this recipe.

We will need:

cabbage - (small forks, a little over a kilogram)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 teaspoon

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:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Add chopped cabbage and cook over medium heat for 10 minutes.

3. Remove cabbage parts using a slotted spoon and place in cold water so that they cool down as quickly as possible. As soon as the water becomes warm, it will need to be changed to cold again. And so on until the cabbage has completely cooled.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate the carrots using a Korean carrot grater. If you add bell pepper, cut it into thin strips.

6. Prepare the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Immediately turn off the fire.

7. Place cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave until completely cool. Then put it in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onion.

Pickled cabbage with vegetables and apples - a very tasty recipe

We will need:

cabbage - 1 fork (2 kg)
carrots - 3-4 pcs (medium)
bell pepper - 3-4 pcs
sweet and sour apples - 3-4 pcs.
garlic - 1 head
hot pepper - 1 pod

For the marinade:

water -2 liters
salt -4 tbsp. spoons
sugar - 1 glass
apple cider vinegar 6% - 3/4 cup
peppercorns - 15 pieces
allspice -5-6 pieces
cloves -5-6 pieces
bay leaf - 3-4 pcs

Preparation:

1. First cut the cabbage into 4 parts, and then each part again in half, either lengthwise or across, whichever you prefer. You don’t have to remove the stalk, this way the leaves will stick better.

2. Peel the bell pepper and also cut it into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).

3. Cut the carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts depending on the size, but just before putting it in a container so that they do not darken.

6. You can marinate cabbage with vegetables and apples either in a large saucepan or in jars. I marinate in a saucepan. Therefore, I first put cabbage in it and sprinkle a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.

6. Prepare the marinade. Boil water. IN hot water put all the ingredients for the marinade, except vinegar.

7. Boil the marinade for 5-7 minutes, then add vinegar. Wait until it boils again and turn off the gas.

8. Cut the apples, you can directly with the seeds. And immediately pour boiling marinade over it. Remove bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave until completely cool.

10. Then put it in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage turns out tasty and crispy. All vegetables and of course apples are also very tasty.

Pickled cabbage in Georgian style

I also suggest watching the video recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions in the recipe, but everything is prepared almost the same way.

Here, admire how beautiful it turns out!

Features of preparing delicious pickled cabbage

You can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red cabbage, Peking cabbage (Korean chim-chim, or chamcha), and colored cabbage.
For marinating, you should choose tight, dense forks. From such heads of cabbage, the snack always turns out crispy and tasty.
you can cut forks into strips, large or small pieces, or even in quarters
You can marinate only cabbage, or you can pickle it together with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

Garlic is almost always added, and onions are added less often. If you add onions, the cabbage will have an “onion” taste.
a variety of peppers, coriander, cumin, rosemary, bay leaves, and cloves are used as spices
sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
It is advisable to remove the bay leaf after boiling the marinade so that it does not give off bitterness. Although someone doesn't clean up. But when I was studying, they taught me how to clean.
You can use apple, grape, table vinegar 9%, essence. You can replace all this with lemon juice or even kiwi juice.

And all this variety will help you cook perfectly. various options pickled cabbage. Change the spices a little and the taste will be completely new. Add certain vegetables, and the appetizer will take on a new color and new notes of taste. And by manipulating the peppers, we get a spicy, not too spicy, and not at all spicy appetizer.

I really like to “play” with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can paint absolutely any “tasty” picture called “Pickled Cabbage”. And although the name is not entirely poetic, it is still very culinary!

Bon appetit!

Considering the fact that winter is approaching, at this time you always want salted cabbage. How nice it is to set the table with pickled vegetables, boil the potatoes and serve everything together with herbs. You can ferment cabbage in various ways. My mother always prepared pickled cabbage this way: she mashed the vegetables with her hands, salted them and tamped them into jars. But this method, if you know, is long and sometimes you don’t want to wait and eat here and now. Therefore cabbage quick salting drenched in hot marinade is ideal for such cases. I hope mine detailed recipe with photos will help you prepare the perfect quick snack.

Required Products:

- 1 kg of white cabbage,
- 1 pc. carrots,
- 2 cloves of garlic,
- 1 tables. l. salt,
- 2 tables. l. granulated sugar,
- 0.5 l of water,
- 4 tables. l. 6% vinegar (apple vinegar),
- 3 tables. l. vegetable oil.

Recipe with photos step by step:

Chop the cabbage with a sharp knife to form fine fibers. Choose dense, firm, white cabbage. If you buy cabbage at the market, then ask the seller if this cabbage is suitable for pickling.

On coarse grater rub the juicy sweet carrots. It is important to choose large carrots that will be tasty and complement the cabbage.

Mix the vegetables, lightly press with clean and dry hands.

Add some garlic, cutting it into slices. Garlic will add flavor and piquancy to vegetables.

Boil water for the marinade, add salt, granulated sugar. When the water boils, mix it with salt and sugar.

Pour vegetable oil and 9% vinegar into the marinade. I always have a big bottle table vinegar, which I use for all blanks.

Pour the hot marinade over the cabbage and let it marinate for 8-10 hours at room temperature. I usually cover a bowl of cabbage with a lid and forget about it. When time has passed, the cabbage finished form serve to the table.

Hello, my dear hostesses! I have none winter feast Can't do without a jar of sauerkraut. I make a salad and add cranberries to it onions and a teaspoon of aromatic unrefined oil. It turns out so delicious! And today I will share delicious recipes on how to make quick-cooking pickled cabbage. Just a few hours and a bowl of this crispy snack will grace your table. Choose the option with vinegar, bell pepper or Korean. Today we will cook!

Can you imagine, in France they valued so highly healing properties This vegetable has even created a proverb. Literally it translates: “The cabbage soup takes away five sous from the doctor.” So, eat cabbage and you won’t have to go to the doctor.

There is such cabbage quick salting You can do it half a day later, after you send it to the cold. However, I advise you to wait a little. It will become even tastier in two days. So, you will have to be patient :)

Prepare the following components:

2-kilogram head of cabbage;
1 large carrot;
4 pcs. garlic cloves;
liter of water;
10 pcs. black pepper;
5 pcs. allspice;
2 tbsp. spoons of granulated sugar;
3 pcs. bay leaves;
5 pcs. carnations;
2 tbsp. spoons of salt;
100 ml 9% table vinegar.

Wash the cabbage and finely chop it. This can be done on a special grater, with a knife or a food processor. We wash the peeled carrots and grate them Korean grater. Place the carrots and cabbage in a large bowl and mix the vegetables (just don’t crush them).

We wash the peeled garlic and cut it into thin slices. Bring the water to a boil and add cloves and pepper, bay leaves, sugar and salt. Then reduce the heat to low, cover the pan with the marinade with a lid and cook for another 5 minutes. Next, remove the dishes from the stove, enrich the brine with vinegar and garlic, and remove the bay leaves from it. Pour hot marinade over vegetables.

Mix the mixture thoroughly and leave at room temperature until it cools. Afterwards, transfer the vegetables with the marinade into clean jars (fill up to the shoulder) and cover nylon covers. Next, move the workpiece to the cold.

Under hot marinade in a jar

The preparation of such a snack, from preparing the products to taking the sample, lasts no more than 2 hours. Be sure to time it - it may take you less time. The recipe for this delicious snacks is:

1.5 kilos of white cabbage;
120 g carrots;
2 garlic cloves;
1 tbsp. spoon of salt;
0.5 tbsp. spoons of granulated sugar;
5 black peppercorns;
laurel;
1 teaspoon apple cider vinegar;
500 ml water.

Remove the damaged leaves, wash the head of cabbage and chop the vegetable into thin strips. Peel the carrots, rinse and grate on a coarse grater. Gently mix carrots and cabbage in a bowl.

We wash a 2-liter jar and put peeled garlic, pepper and bay leaf on the bottom. Compact on top vegetable mixture.

Cook the marinade - boil water and enrich it with salt, sugar and vinegar. Next, pour the hot brine over the vegetables and cover the jar. plastic cover. Let it cool, and then take a sample. It is better to store prepared cabbage in the cold.

Have you tried cooking? cauliflower for the winter. If not, I recommend trying it. Cooking recipes I.

How to marinate cabbage with bell pepper a day in advance

Pickled cabbage is very rich in vitamin C, so it is recommended to eat it at the first symptoms of illness. And stock up on this delicious medicine A snack made according to this recipe will help you:

3 kilos of cabbage;
2 carrots;
2 pcs. sweet red pepper;
4 cloves of garlic;
caraway;
liter of water;
a glass of granulated sugar;
2 tbsp. spoons of salt;
a glass of vegetable oil;
120 ml 9% vinegar.

Wash the cabbage, chop it into thin strips and place in a large bowl. We peel the peeled carrots, grate them and add them to the cabbage. Remove the stems and seeds from the sweet pepper and wash it. Then chop the fruit into slices and add to other vegetables. By the way, if fresh pepper no, but there is frozen, you can add it.

We wash the peeled garlic, pass it through a press and add it to the other ingredients. Then generously season the vegetables with cumin and mix everything thoroughly.

Prepare the marinade - add sugar, salt and butter to boiling water. Then bring the mixture to a boil, remove it from the heat and add vinegar. Then cover the vessel in which the brine was cooked with a lid and set aside.

Next, transfer half of the vegetable mass to enamel pan and compact it well. Pour some hot brine on top. After this, transfer the second part of the vegetable mass here and compact it thoroughly. And then pour out the remaining marinade.

Above vegetable mass cover with a plate and put pressure on it. Leave the workpiece in a warm place for a day. The yummy is ready - you are welcome to the table. It is better to store it in the cold, otherwise it will turn sour. Watch all the intricacies and secrets of preparing this snack in this video.

Very tasty preparation in 2 hours

It turns out that when pickled, this vegetable is rich in lactic acid. This is very valuable substance- it helps to maintain beneficial bacteria in the intestines at the required level. If you want to enjoy this snack, you will need:

600 g cabbage;
sweet (preferably red) pepper;
a couple of cloves of garlic;
3 black peppercorns;
small carrots;
2 tbsp. spoons of salt;
100 ml 9% vinegar;
2 bay leaves;
50 g sugar;
liter of water.

Remove the stalk with seeds from the sweet pepper, wash the fruit and cut into strips. We wash the peeled carrots and grate them. We wash the head of cabbage and chop it into strips. Chop the peeled garlic into slices. Combine the vegetables in a bowl and mix them gently.

Prepare the brine - enrich the water with salt, pepper and sugar. As soon as the liquid boils, remove the dishes from the stove and enrich the mixture with vinegar. Pour the hot marinade over the vegetables and let them sit for a quarter of an hour. Then we stick the bay leaf into the preparation and cool it.

Next, transfer the vegetable mass to clean jar. Do not squeeze the brine too much. Place it in the refrigerator for an hour. That's it - the food is ready. Enrich it before serving olive oil and decorate with greens. This snack can be stored in the refrigerator for no more than 4 days. Can you handle it, record holders? 🙂

Spicy in Korean

This vegetable is rich in potassium - a substance that strengthens nerve fibers and cardiovascular system. This element also prevents the formation of kidney stones. So, by eating pickled cabbage, you heal your body.

The recipe for this savory snacks is:

700 g white cabbage;
1 carrot;
1 chili;
4 garlic cloves;
1 onion;
1 teaspoon black pepper;
1 teaspoon coriander beans;
1 teaspoon of crushed coriander grains;
liter of water;
80 ml of 9% table vinegar;
6 tbsp. spoons of granulated sugar;
1.5 tbsp. spoons of salt;
4 tbsp. spoons of vegetable oil.

Cut the washed head of cabbage into pieces. We wash the peeled onion and cut it into thin half rings. Peel the carrots, wash them and grate them on a Korean grater. Cut the chili, washed under running water, into thin rings. Peel the garlic and chop into slices.

Place half of the vegetables in the pan in layers. First cabbage, then carrots, then onions, then garlic and chili. Sprinkle all this with chopped and coriander grains, and also season with black pepper. After this, layer the remaining vegetables and spices in the same order. Fill it all with oil on top.

Next we switch to the marinade. Add salt and sugar to the water and bring the mixture to a boil. Then reduce the heat to low and simmer for about 2 minutes. Next, add vinegar here and remove the brine from the stove. Pour boiling water over the vegetables.

Cover the pan with the preparation with a lid and leave it in the room until it cools. Then we move the dish to the refrigerator. After 5-6 hours spicy snack can be served.

How to pickle red cabbage for the winter

For some reason, this vegetable is undeservedly forgotten by many. But in vain! Red cabbage is the number one vegetable for anemia. It contains anthocyanins, it is these substances that color it reddish. And for our body, they strengthen blood vessels and protect the body from anemia.

To marinate for the winter red cabbage, you will need clean 3-liter jars and the following components:

a couple of heads of cabbage (total weight 2-2.3 kg);
6 pcs. bay leaves;
8 pcs. allspice;
6 pcs. carnations;
2 tbsp. spoons of salt;
head of garlic;
4 tbsp. tablespoons 9% vinegar;
liter of water;
2 tbsp. spoons (heaped) of sugar.

We wash the cabbage and chop it into strips. Wash the peeled garlic and cut into thin slices. Mix the cabbage with garlic (you can even mash it a little with your hands).

Place bay leaf, pepper and cloves into clean jars. Next, lay the vegetable mixture - do not compact it too much.

We make a marinade - enrich the water with salt and sugar. Place the brine on the stove and bring to a boil. Then add vinegar here and remove the container with the marinade from the heat. Pour boiling water over the vegetables and cover the jars with metal lids.

Next, sterilize the workpiece for a quarter of an hour and roll it up. Afterwards, we turn the jar over, wrap it in a blanket, and after a day we move it to the closet. Yes, the most impatient can taste the appetizer in 2-3 days.