Ambassador of cabbage for the winter in jars. Cabbage for the winter in jars in brine: the best recipes

Salted cabbage is used both independently and for the preparation of many culinary masterpieces. And it is also very rich in amino acids and vitamins, in particular - C. Every housewife knows how to pickle cabbage, and everyone has their own secrets.

How to pickle cabbage in a jar

To pickle a lot of cabbage in a 3-liter jar, we need 3 kg of cabbage, 1 kg of carrots, a glass of salt. Before pickling, wash cabbage and carrots thoroughly. It is better to use vegetables of late types, then they will come out crispy and appetizing. Shred the cabbage lengthwise (thinner), three carrots on a large grater. Mix the ingredients and grind with your hands until the juice is released. Then we lay the cabbage in jars, crushing each layer with force. You need to fill the jar up to the "shoulders". To make the cabbage juicy, cover the cut one with a whole leaf. We put the jar on a plate, because during the fermentation process juice will flow, which can overflow over the edges of the neck. We put the jar in a dark and cold place, and we will check it daily. Are there bubbles? We pierce the cabbage to the bottom with a stick, releasing air. The fermentation process will be accelerated. When the rapid gas formation stops, and the cabbage wilts a little on top, we put it in the cold for storage, covering it with a lid.

How to pickle cabbage with whole heads

You will need heads of dense cabbage without external green leaves. It is better to salt in a wooden barrel or an enameled tank. We lay out the bottom with green cabbage leaves, then lay the halves of the heads of cabbage. Cover the top again with leaves. Let's prepare a brine at the rate of 320 g of salt per 8 liters of raw water. We fill them with cabbage and cover with a lid. Together with cabbage, it would be nice to put chopped carrots or beets, eggplants, zucchini and peppers. Periodically it is worth piercing the cabbage (as in the previous recipe - for a quick release of accumulated air bubbles).

How to pickle cabbage after blanching

We blanch 5 kg of medium-sized whole heads of cabbage for 3-4 minutes in salted boiling water. Cool the cabbage and put it in a barrel, layering with cabbage leaves and sprinkling with salt. For 5 kg of heads of cabbage, you need to take about 300 g of salt. On top of tightly packed heads of cabbage we put oppression.

How to pickle cabbage in brine

Cabbage salted in this way is very juicy and crispy, and it also keeps for quite a long time. Ingredients for the brine: raw water (5 liters), salt (a glass without a slide), sugar (the same amount), vinegar essence - 5 tbsp. First, chop the cabbage and grind the carrots. Mix the vegetables well in a basin, and then pack them tightly into jars. But we will not knead, it is not necessary. Separately, in a large saucepan, dissolve salt and sugar, add vinegar. We will pour cold brine. Five liters of brine is enough for about 4 cans and half a bag of cabbage. Leave the filled jars indoors overnight. In the morning, pierce with a stick to remove air bubbles. We cover the jars with nylon lids and transfer them to a cold place (to the balcony, to the veranda, to the cellar).

Use in cooking

Of course, salted cabbage, poured with fragrant homemade butter and sprinkled with onion, is a wonderful salad. And you can also stew it, stuff pies. The world-famous dish of Polish cuisine - bigos - also cannot be cooked without salted cabbage. It is good in Irish stew, and in Ukrainian borscht, and in Russian cabbage soup.

Step 1: prepare vegetables.

Step 2: Salt the cabbage.

Step 3: Arrange the cabbage in jars.

Step 4: serve cabbage pickled for the winter.

For taste and aroma, you can salt cabbage with lingonberries, cranberries, antonovka, dill seeds, cumin, mustard, horseradish. They also add not only carrots, but also beets and sweet peppers to it.

To keep the cabbage crispy longer, always pack it in the jar after you take a slice. Vegetables should always be in brine.

It's time to harvest cabbage for the winter. This is a rather weedy undertaking, but it is necessary. After all, this will be easy to use in any dishes: first, second or salads. But not only. Since this is a wonderful appetizer both on the dinner table and on the festive table. The thing is that it is worth adding oil and onions to salted cabbage, and you will get a salad rich in vitamins.

Yes, it is a large amount of vitamins that we need so much in cold weather. And it has a lot of them. For those who do not know, I will tell you which ones. These are vitamins of groups A, B, C, P, K and not only. It also contains calcium, fluorine, potassium and sulfur. And I generally keep quiet about the fact that it consists of fiber, so necessary for our intestines.

In past articles, attention has already been paid to cabbage and, also, how to cook it. But I would like to dwell on this in more detail. After all, there are so many recipes and they all differ from each other. Although the method of preparation is almost identical, the compositions differ. The thing is that someone likes to add some spices. And there are those who can't stand them. What type of people are you?

If you do not know the answer to this question, then make a jar of each recipe and mark them somehow. When you taste in the winter, you will definitely answer this question. And already for sure decide on the method of harvesting cabbage. And now let's get started!

This is a pretty classic way of harvesting white cabbage. Since it includes the most minimal set of products. And as far as I know, many people did this before, not only at home. but also in different canteens. Therefore, this is a long-proven recipe not only by me, but also by most housewives.

Ingredients:

• White cabbage - 1 fork (medium size);
• Carrots - 2 pcs.;
• Salt - 4 tsp

Cooking:

1. Remove the top two or three leaves from the head. We will not need them, as they are usually quite dirty and scratched. The fork itself can be rinsed under running water and dried with a paper or kitchen towel.

Next, cut it into 2 - 4 parts. This is to make it convenient for us to chop it. This can be done using a special shredder. If there is none, then use the most common and favorite knife. Try to keep the straw as thin as possible. We put the finished one in a large container, but I will do everything on the countertop.

The stump cannot be used, since it is in it that all harmful substances are collected.

2. Wash and clean carrots. We rub it on a coarse grater immediately into a white one.

At this stage, you can adjust the amount of carrots. Someone likes a lot, and someone prefers less.

3. Now mix well and at the same time knead a little with your hands. Then add salt and continue the process. Only now you need to knead harder so that the juice stands out.

4. We put it in a jar. All the time you need to press it down with your hands or a spoon. It should lie in the container quite tightly. We hammer in this way the whole bottle. Place a glass of water on top. Such a load will put pressure on the cabbage and it will be in the juice all the time. If the container is not full, then make a cover out of cabbage leaves. And put oppression on him. Leave it at room temperature for 2-3 days.

If you don’t have all the cabbage, and there is not enough of it on the second jar, then in the future this balance will need to be reported to the jar. After all, our mass will settle.

5. We close the container with an ordinary nylon lid and put it away for storage in a cool place.

This will keep all winter until summer.

Salting cabbage in a quick way in brine:

This method is quite simple. Plus, he's very popular. After all, you do not need to make a huge effort so that the vegetables produce enough juice. Here we will simply prepare the brine, with which we will fill all our yummy. Or let's do it even easier, but how? I'll tell you now.

Ingredients:

• White cabbage - 2.5 kg;
• Carrots - 1 pc.;
• Salt - 2 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Water - about 1.5 liters.

Cooking:

1. Remove the top leaves from the head. We cut it into several parts, so it will be easier for us to hold it in our hands. Next, chop it into thin straws immediately into a large bowl using a shredder.

2. We clean the carrots and three on a coarse grater. Add to cabbage. Mix well, but do not crush.

3. Fold immediately in a jar to the neck, slightly pressing down with your hand.

4. Pour salt and sugar on top of the cabbage. We pour water there. It will not pour well, so we help her with a wooden skewer. We pierce it all the way to the bottom. This way we can fill in as much liquid as possible. It should cover the cabbage completely.

5. Cover with a lid or gauze on top and put the jar in a deep bowl. So leave for 2 - 3 days at room temperature. Periodically, it is necessary to pierce the mass with a stick so that all the accumulated gas comes out. It is he who makes the cabbage bitter.

If there is no brine on top, then you need to add the leaked liquid back to the jar. Thus, there should always be brine on the surface.

6. Then we close the jar with a nylon lid and put it in the cold for storage.

Using this method, you can add any favorite spices: dill, coriander, bay leaf, etc.

Is it possible to salt early cabbage for the winter:

Most summer residents try to plant different varieties in their garden. Some are early, but there are medium or late ripening. All in order to start eating vegetables already grown with your own hands as early as possible. After all, until this moment you have to buy in stores or on the market.

That's just the cabbage arrived. Yes, not one head of cabbage, but many at once. What to do with them? Most people ask themselves: is early cabbage suitable for pickling? The answer to this question is simple: yes, absolutely! Why not?

The thing is that such cabbage is more tender and not so dense than that rough, winter variety. And our early one does not need to be crushed with such effort at all. You may not hear that crunch, but it will not be a slur either. So feel free to choose any recipe you like and go!

Make a few sample jars and you will immediately understand that it is the same as any other varieties. Maybe even better. After all, it also retains all the useful vitamins and minerals that are so necessary for our body. But still, I recommend that you eat such yummy in the first place, and only then proceed to the preparations from later varieties.

How to salt early cabbage so that it is crispy:

Not sure which method to use for such a young vegetable? Then I will be happy to share my version with you. It's simple, but the result is so delicious that you just can't resist it. I have never had a bank for a long time. everything is eaten so quickly that only the crunch is worth the whole house!

Ingredients:

• early cabbage - 3 kg;
• Beets - 2 pcs.;
• Salt - 2 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Water - 1.5 liters.

Cooking:

1. We prepare a head of cabbage. To do this, remove the top leaves. We cut it into 4 parts for our convenience. using a simple knife, chop the cabbage into thin strips. If there is a special shredder, then use it.

2. We clean the beets and three on a coarse grater, or on a special grater for Korean carrots.

3. We mix our vegetables, while trying not to crush them too much, because our cabbage is young and quite juicy.

4. We shift the mass into a jar and crush it a little.

5. Dissolve salt and sugar in water at room temperature. Pour the brine into the contents of the jar. Pierce the cabbage with a wooden skewer to get more liquid in.

6. Cover the neck of the container with gauze and put in a deep bowl. Leave salted for 3 days. If there is not enough brine, then add the liquid that has leaked into the bowl. After we close the nylon lid and put it in the cold for storage.

How to salt cauliflower in jars: a simple and very tasty recipe

For some reason, we are used to the fact that only white cabbage is salted for the winter. And what about color? Can it really only be eaten in summer or frozen in winter? Not at all! It is also salted, only they try to somehow do it in an unusual way. To make it taste good.

Ingredients:

• Cauliflower - 1 kg.;
• Carrots - 500 gr.;
• Bay leaf - 6 pcs.;
• Dill umbrella - 6 pcs.;
• Hot pepper - to taste;
• Salt - 2 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Water - 1.5 liters.

Cooking:

1. First, prepare the brine. We need the most ordinary cold water, not even boiled. Pour it into any container. We pour salt and sugar there. Mix well and set aside for a while. We need all bulk products to dissolve in it. So stir occasionally.

Try to use bottled or well water. But not from the tap - chlorinated. Otherwise, there is a possibility that our workpiece will deteriorate.

2. Now let's take care of the vegetables. They need to be washed under running water and cleaned. We disassemble the cabbage into inflorescences. They should be small so that they fit more in the jar. We cut the carrots into circles about 1 cm thick, or you can also cut them in half.

3. Now let's fill our clean jar. You do not need to sterilize them, just wash them with any detergent.

So, it is best to alternate layers: cabbage, carrots. And in the middle of the jar, place dill, bay leaf, and hot pepper if desired. Pack everything tightly so that the container is not half empty.

4. Now fill the contents with brine under the very neck. We close with ordinary nylon lids and leave at room temperature for 2-3 days. After you can rearrange in the refrigerator or any cool place.

Such cabbage can be eaten after 2-3 weeks. But it keeps well all winter.

What days according to the lunar calendar is it better to salt cabbage?

There are varieties that ripen in September. And by the end of October, winter varieties of cabbage are already fully prepared, as they were picked up by the first frosts. She has already gained enough sugar to be fermented. And our grandmothers and great-grandmothers knew perfectly well when it was better to salt the cabbage so that it was tasty and crispy. Therefore, they prepared it only for the growing moon and on certain days.

The most suitable days are considered female. These are Wednesday, Friday and Saturday.

Everyone has long known that the moon affects almost everything that happens on earth. Therefore, the microorganisms involved in the fermentation process of cabbage are very active during the full moon. It's not bad! but those microbes that harm the cabbage are also active. the same goes for the new moon. Only here it's the other way around. That is, all bacteria are not so active, from which cabbage will be prepared much longer than usual. Therefore, in order for the results to please, you should not salt on the new moon and full moon.

In general, it is believed that the 5th - 6th day of the growing moon is the most suitable.

According to the lunar calendar in September, the new moon begins on the 10th - 24th. But the most favorable: 14, 15 , 19, 21, 22.

In October, 10 - 23 falls. Favorable: 10, 12, 13, 17, 19, 20.

In November from 8 to 22. The best: 9, 10, 14, 16, 17, 21.

And for those who salt in December: 8-21. Choose: 8, 12 , 14, 15, 19, 21.

I hope you find our calendar useful and not only. All recipes are quite simple and at the same time fast. they can cook cabbage all year round. And I say goodbye to you today, see you soon!

The most delicious and crunchy cabbage is obtained if you ferment it on the FULL MOON, as well as on the GROWING and ARRIVING moon. These are the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November. Salting cabbage in 3-liter jars. RECIPE 1. INSTANT CABBAGE. Chop the cabbage into thin strips or cut into pieces. Pack tightly into a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt in it (water 1-1.5 l). Leave the jar warm for 2 days. Then drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and use. Sprinkle cabbage well with carrots. grated on a large grater. Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the head of cabbage, leave a few cabbage leaves whole, they will come in handy later. So grind the shredded cabbage with salt, grated carrots, so that it gives juice (this is if for soup). If salt for a snack - add cumin, cranberries. Push tightly into a jar, cover with the left cabbage leaves, cover with a clean cloth napkin - and put a load on top. You can eat on the second or third day. RECIPE 2. FOR ONE 3-LITER JAR We will need: 1 large head of cabbage 1 medium carrot 1 tbsp. a spoonful of sugar salt to taste Cooking sauerkraut: Cabbage, wash and remove the outer leaves. Cut in half and finely chop. We put it all in an enameled cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter. Then we knead it with our hands (like dough) so that the cabbage juice stands out, and the cabbage becomes translucent. At the same time, you need to salt the cabbage a little - so it will be more convenient and faster to crush it. Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be a few saltier than necessary - the salt will then go away when the cabbage turns sour. And in order for the fermentation process to begin, add sugar, a little about a tablespoon for the whole head of cabbage. Carrots should be peeled and grated on a coarse grater. Attention! Put carrots in cabbage only when you are ready to put it in a jar - you don’t need to crush carrots with cabbage - it will not taste good. Gently mix When all the cabbage is laid, it is necessary to put oppression. I use an ordinary nylon cover as oppression - it is quite enough for such a volume. Press the lid firmly in, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, cabbage will turn out loose and soft, but we need dense and crispy. So we finished salting cabbage for the winter, we got a full 3-liter jar. But there was a lot of cabbage juice. Do not spill it under any circumstances! The laborious process of salting cabbage for the winter is over, but that's not all! It will be ready in three days. Our further actions are as follows: We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will be on the table. By the way, we put that small jar of juice next to it on the table (everything will wander there too). The cabbage will ferment at room temperature for 3 days. All this time, you will need to free it from the resulting gas - hydrogen sulfide - in the morning and in the evening - the smell is certainly not pleasant ... but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out. On the first day it will be a little, on the second more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - the first day just press the lid and the gas will come out by itself. When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression. If there is a lot of juice, pour it into a jar. By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy, do not be afraid, it should be so. We pierce the cabbage thoroughly for the last time “squeeze” all the hydrogen sulfide out of it, take out the “oppression”, pour the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage. That's all! Now you know how to salt cabbage for the winter in a jar! By the way, in a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the jar if it does not fit all, just let it stand in the refrigerator next to the 3-liter jar, and in a day or two you will put it there and send, otherwise the cabbage will not be so juicy and crispy. RECIPE 3. SALT THE CABBAGE IN THE ENAMEL BUCKET. We take products in the following proportion: for 10 kg of cabbage: 200 - 250 g of salt. Optionally, to improve the appearance and taste, you can add: 500g carrots, grated on a coarse grater or cut into narrow strips; and/or 1 celery root; or 1 kg of whole or chopped apples; or 100-200g cranberries; cumin - to taste. Shred the cabbage and mix evenly with salt. For uniform salting, place the cabbage in a wider container and hold for 0.5-1 hour. Next, put the cabbage in a bucket (pot or in jars), tightly compacting to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from spoilage. Place a clean piece of white cloth on top, on top of it a wooden grate (you can use a plate of a suitable diameter), on which to put oppression. As oppression, you can use a jar of water. The grate (or plate) in about a day should be immersed by 3-4 cm in the juice released from the cabbage. During the fermentation of cabbage, gases with an unpleasant odor are released. To remove these gases, you need to pierce the container with cabbage to the bottom with a pointed, smooth stick every 2 days until the release of gases stops. The readiness of cabbage comes in 15-20 days, depending on the temperature in the room. Arrange the finished cabbage in 3-liter jars and put in the refrigerator. After dredging the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because. cabbage, left without brine, quickly deteriorates and loses part of the vitamin C contained in it. RECIPE 4. SALTING CABBAGE IN PIECES. Cooking method: Cut the cabbage into pieces, put in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3-liter jar - 1 head of garlic. Strongly do not stuff the cabbage! The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with the top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable oil. RECIPE 5. CABBAGE PICKLED WITH VINEGAR. For 5 liters of cold water, take one bottle of vinegar, 2 cups of sugar. 1.5 cups salt, carrots. Cabbage cut into pieces, can be cut into 4 parts. Place in a bowl or barrel. Pour in brine and press. Put in a room at room temperature for 3-5 days. Pickled cabbage can be served as appetizers and main courses. Several possible options for mixtures for sauerkraut: 10 kg of cabbage, 25 g of cumin or dill seeds, 200 - 250 g of salt; 10 kg of cabbage, 25 g of cumin or dill seeds, 100 g of dried juniper berries, 200 - 250 g of salt; 10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt; 10 kg of cabbage, 400-450 g of carrots, 350-400 g of parsnip root, 200-250 g of salt; 10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley, celery and parsnip roots, 25 g of cumin or dill seeds, 200 - 250 g of salt; 10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt; 10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves; 10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt; 10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt; 10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of cumin or dill seeds, 80 g of dried juniper berries; 10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt; 10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt; RECIPE 6. CABBAGE “PO-GEORGIAN”. You will need: - 1 medium head of fresh white cabbage; - 1 table beet; - 1 red hot pepper; - 4 cloves of garlic; - 100 g of celery greens; - vinegar to taste; - 1 tbsp. a spoonful of salt per liter of water. Method of preparation: Cabbage cut into large squares, beets - thin slices, chop celery and pepper. Lay everything in layers, sprinkle with chopped garlic. Pour a boiling solution of salt, water and vinegar, which should completely cover the vegetables. Leave for 2 days in a warm place, then in the refrigerator. Unfortunately, cabbage cooked according to this recipe is not subject to long-term storage. RECIPE 7. CABBAGE FESTIVE. You will need: - 4 kg of cabbage; - 8-12 cloves of garlic; - 250 - 300 g of beets. For brine per 1 liter of water: - 2 incomplete tablespoons of salt; - 2 tbsp. spoons of sugar; - 8 peppercorns; - 4 bay leaves; - ½ st. apple cider vinegar. Method of preparation: Cabbage cut into large pieces. Place in an enameled pan, put sliced ​​raw beetroot and thinly sliced ​​garlic between the pieces of cabbage. Boil the brine from water, salt, sugar, bay leaf and pepper. Remove from heat, add apple cider vinegar. Pour brine over cabbage. Close the pot with a lid. After 4-5 days, the cabbage is ready.

In a city apartment salting cabbage for the winter in jars considered the most viable option. The product, as it is eaten, can be cooked again to replenish stocks. Crispy and juicy salted cabbage will come in handy in winter. It is not only very tasty, but also useful.

Classic recipesalting cabbage for the winter in a jar

There are many different recipes for pickling cabbage. Of these, it is easy to choose the one that your family will like. And you can experiment during the winter and choose the one that will become your favorite.

There are a few rules that you should follow in order for salting to be successful:

• Cabbage should not be frozen, it should be carefully examined at the time of purchase;
• Later varieties are better suited for salting, their leaves are tougher, and they will not become soft like a rag during cooking;
• It is better to take white heads of cabbage, their leaves crunch better.

The classic cooking option is simple, therefore very popular. It does not use vinegar, cabbage is fermented naturally.

Sometimes on sale you can find already chopped cabbage with carrots. Buying such a semi-finished product will save a lot of time.

So, to prepare juicy cabbage, you need:

• 2-3 kg of chopped cabbage;
• 1 carrot, grated;
• 1 l - clean water per jar;
• 2 tbsp. l salt without a slide per liter of water;
• 2-3 tbsp. spoons of sugar.

Cooking:

1. Chop the cabbage heads as thinly as possible.
2. Grate carrots on a coarse grater.
3. Mix vegetables in a large bowl.
4. Pour salt and sugar into cold boiled water to dissolve completely. The brine will not boil - this will help the cabbage ferment faster.
5. The jar should be prepared in advance, washed with soda on both sides.
6. Brine is poured to the bottom, a mixture of cabbage and carrots is compacted on top until the liquid rises to the rim.
7. Cover with a cabbage leaf and leave in a cold place.

Watch the video! How delicious to pickle cabbage

Salted cabbage pieces

If there is no desire to chop for a long time and there is no special vegetable cutter, you can cut the cabbage into pieces.

For cooking you need:

• cabbage 3 kg;
• carrots - 100-200 g;
• a head of garlic;
• sugar - 150 g;
• vinegar 9% - 0.5 cups;
• vegetable oil - 100 ml;
• salt - 2 tbsp. l;
• 1 liter of water.

Cooking process:

1. Wash the carrots, peel and grate.
2. Remove the top leaves from small heads and cut into pieces.
3. A layer of cabbage, a layer of carrots with garlic is laid out in jars.
4. The brine is prepared as follows: sugar, salt, oil and vinegar are poured into boiling water and dissolved.
5. Cabbage in jars is poured with hot brine, corked with a lid.

Important! Do not fill jars to the top. Be sure to leave 7-8 cm to the edge of the neck. Cabbage brine can leak out during fermentation.

This version of the workpiece is stored in a cool room. The main secret of success is loose packing of ingredients. If you strongly tamp the pieces into a jar, they will not salt. And if the recipe and packing density are observed, then the product will turn out to be healthy and tasty, while it can be stored all winter.

Watch the video! Cabbage, sauerkraut in large chunks

Salted cabbage with beets

This recipe uses white cabbage, which is relatively neutral in taste. But beets and spices will give it a beautiful look and a pleasant aroma.

For cooking you need:

• head of cabbage;
• beets - 2-3 pcs. medium size;
• garlic - 10-12 cloves;
• peppercorns;
• a few pieces of bay leaf;
• 2 tbsp. l. salt and sugar;
• apple cider vinegar 0.5 cups;
• water.

Ingredients are indicated for 1 liter of brine.

Salt preparation:

1. Cabbage is cut into pieces, small heads can be divided into 4 parts.
2. Beets and garlic are peeled and cut into slices.
3. Vegetables are laid out in layers in a jar, alternating cabbage and beets with garlic.
4. Spices, salt, sugar and vinegar are poured into boiling water.
5. Pour the contents of the jar with hot brine, cover with a plastic lid, leave at room temperature.

This recipe is simple and quick, the cabbage is ready in 4-5 days. It turns out very beautiful and tasty.

Watch the video! Cabbage slices with beets

Georgian spicy appetizer

Those who love spicy pickles will definitely like this recipe. The appetizer is easy to prepare, but the taste is spicy and interesting.

For cooking you need:

• small heads of cabbage;
• hot pepper;
• beet;
• celery;
• garlic - 4 cloves;
• salt 1 tbsp. l;
• 9% vinegar 2-3 tbsp. l;
• greens 100g.

You can change the amount of spices, depending on your own preferences. This amount is indicated on a 3 liter jar.

Cooking steps:

1. Cabbage is cut into cubes, do not separate the leaves.
2. Beets and garlic are peeled, cut into thin slices.
3. It is cleared of seeds and finely chopped hot pepper.
4. In a jar, vegetables are stacked in layers, between which garlic is poured.
5. Brine is prepared, salt is put into the water and vinegar is poured.
6. Pour pickles in a jar with hot brine, cover with a lid.
7. Cabbage is pickled according to this recipe for 2 days. After that, the jar must be put in a cold place and gradually emptied.
8. The finished product will not be stored for a long time.

Important! You should know that when the vegetable is cut larger, more vitamins will remain in it.

In the video you can clearly see how to cook pickled cabbage in a jar.

Watch the video! Georgian cabbage

Delicious snack can be prepared at home simple and fast.

The original recipe for harvesting cabbage with tomatoes

There are many different cabbage preparations in jars, but with tomatoes one of the most interesting is obtained.

For cooking you need:

• head of cabbage for 5 kg;
• tomatoes 2.5 kg;
• salt - 170-180 g;
• Dill seeds;
• hot pepper pods;
• cherry and currant leaves;
• celery greens.

Salting method:

1. Wash the vegetables, chop the tomatoes and chop the cabbage.
2. Salt and add spices.
3. Vegetables and spices are laid out in layers, a flap of fabric is laid out on top and pressed down with a press.
4. Cabbage is fermented at room temperature for 3-4 days, it must be stirred occasionally.
5. After this period, the vegetables are laid out in jars, corked with lids and sent to the refrigerator.

Such cabbage with tomatoes is tasty and original, it is suitable as an appetizer, an independent dish or for preparing various dishes.

Having good and proven recipes in your arsenal, making a delicious pickle is easy. The main thing is to keep the proportions. It is better to pickle in three-liter jars, they are roomy and convenient to store in the refrigerator or basement. At the same time, glass does not add any extra taste to the products, and the process can be observed with one's own eyes.

Watch the video! Pickled tomatoes in cabbage