Cabbage pickled sweet instant recipe is delicious. Pickled cabbage in jars with vinegar. Quick Vinegar Cabbage Recipes

Cabbage contains many vitamins, such as potassium, calcium, phosphorus, sulfur, vitamins U, P, K. But most of all, cabbage is rich in vitamin C. In the summer-autumn period, getting fresh heads of cabbage rich in vitamins is not as difficult as in winter.

In the article we will talk about how to stock up on this valuable product for the winter ourselves and how to pickle cabbage for the winter.
The pickling process does not take away most of the beneficial vitamins from vegetables, due to minimal heat treatment. In addition, pickled cabbage contains less acid than sauerkraut. Which favorably affects the absorption of this product.
Consider several options for harvesting cabbage for the winter.

This is the most classic cooking option, it contains a minimum set of products that will always be found in the kitchen. And when using, you can cut into various sizes, for any dish. We pickle it in a three-liter jar.

Required Ingredients:

• cabbage - 1 kilogram;
• water - 1 l.;
• acetic acid (70% solution) - 2 teaspoons;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vegetable oil- 1 tbsp. spoon.

Marinating cabbage for the winter in jars recipes:

1. We prepare the vegetable: we free it from spoiled leaves, wash it well, dry it and cut it into pieces (you choose the size of the pieces yourself so that it is convenient to fold them tightly into the cooked dishes).
2. Putting it in the bank.
3. Prepare the marinade: pour water into a saucepan, add salt and granulated sugar. After boiling, pour in vinegar, oil. Mix everything well so that the oil is well dispersed throughout the entire container, put on a minimum heat and cook for 3-5 minutes.
4. Pour the marinade into a jar with our preparations, tightly cork with lids and leave for 3 days in the room to cool and marinate.
5. After this time, our workpiece can be placed in a cool room (cellar, pantry, refrigerator).

Marinated Instant Cabbage

This recipe is good because it takes very little time from start to full cooking, so you can enjoy pickled cabbage on the same day. This option is very good for late autumn preparations, or when there is an instant desire to try marinades.

Ingredients:

• young cabbages - 2 kilograms;
• table salt - 2 tablespoons;
• granulated sugar - 3 tablespoons;
• acetic acid (9% solution) - 100 milliliters;
• 7 cloves of garlic;
• black peppercorns - 7 peas;
• bay leaf - 4-5 leaves;
• carrot - 2 pcs;
• water - 1 l;
• vegetable oil - 150 ml.

Pickled Instant Cabbage with Vinegar:

1. Wash the vegetables well, pat dry and remove any damaged leaves if necessary.
2. Pour water into the pan with the addition of bay leaf, pepper and salt. Then add sugar and bring to a boil. Cook over low heat until the salt and sugar dissolve (5-7 minutes).
3. At the last stage, add acetic acid. Then mix the marinade and remove the pan from the stove. Put the brine to cool.
4. Mix cabbage with carrots. Next, add the garlic, passed through the garlic press (if it is not at hand, you can also rub it through a fine grater).
5. Put all the vegetables well in a jar, pour warm brine into them. Close the lid tightly and leave in the room for 3 hours. And now our product is ready.
6. When ready, store in the refrigerator with brine.

Pickled cabbage for the winter is very tasty

For lovers of products with peppercorns, you can use the following recipe. The pickled product gets a spicy aftertaste and is well suited as a side dish for second courses, and for lovers of spicy and for a snack.

Required Ingredients:

• cabbage - 2.5 kilograms;
• garlic - 3 not very large heads;
• carrots - 5 pcs. medium size;
• 1 liter of water.

To prepare the brine you will need:

• 250 grams of water;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• ground hot pepper - 2 tablespoons;
• vinegar 70% - 1 tbsp;
• sunflower oil - 1 tbsp.

Pickled cabbage for the winter in jars recipes:

1. Cut the washed cabbage into pieces and put in an enamel bowl.
2. Grate carrots on a coarse grater.
3. Chop the garlic.
4. Mix all vegetables.
5. Mix remaining marinade ingredients and add to cooked vegetables.
6. Boil 1 liter of water in a saucepan and pour over the products cooked in the basin. Mix all products well, then leave to infuse for 3 days.
7. Ready spicy cabbage can be transferred to jars or containers. Keep refrigerated. If there is not enough space in the refrigerator, and there is a risk of spoiling the product in the room, then a simple freezing method can be used. Fold in plastic bags and send to the freezer. It is undesirable to freeze the entire workpiece, because the defrosted product is better suited for borscht, cabbage soup, and various soups.

How to pickle cabbage in jars for the winter with aspirin

Cabbage cooked for the winter this recipe It turns out crispy and snow-white, as if just cut from the garden. Such blanks can be stored for a single winter. Also, this recipe will allow you to diversify the classic preparations for the winter and will surprise both guests and your household with a delicate taste.

For a three-liter jar you will need the following products:

• 1 kg. fresh white cabbage;
• 4 medium sized carrots;
• 3 art. l. salt;
• 3 art. spoons with a slide of sugar;
• 3 bay leaves;
• black pepper in a pot - 6-8 peas;
• 3 aspirin tablets;
• 1 liter of water.

Marinating cabbage in jars for the winter recipes:

1. We chop the washed and dried cabbage. Carrots are rubbed on a coarse grater, or cut into strips. Everything is mixed up.
2. Put 1 tablespoon of sugar and salt on the bottom of the jar, put 1 tablet of aspirin (acetylsalicylic acid), bay leaf, pepper on top.
3. Apply shredded products in dense layers. The first layer - seasonings, has already been put. Then add cabbage with carrots, to the middle of the container.
4. Repeat seasoning layer. And add vegetables again.
5. Boil water and pour half into a jar.
6. Then we continue to spread the cabbage further. When the jar is filled to the neck, add the last layer of salt, granulated sugar and aspirin. Lay the remaining pepper and spicy leaves on top. Pour boiling water over everything. Close the lid tightly.
7. Cover jars with a thick towel (or other warm cloth). After complete cooling, put the finished jars in a cool place.

Instant marinated cabbage

This recipe is well suited specifically for a variety such as colored (or broccoli), scalded in brine, the inflorescences absorb spices, while remaining crisp and snow-white, after marinade in vinegar. If you use young, not very large heads of cabbage, then neat inflorescences will look very original on the table with any dish.
It is possible to harvest both in liter and in other banks. The calculations below are for a three liter jar.

You will need:

• young cauliflower - 1 large head;
• black peppercorns - 4 pieces;
• 4 cloves;
• 4-5 pieces of bay leaf;
• one bunch of parsley;
• water - one liter;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 1 teaspoon of acetic acid;
• 10-15 gr. citric acid.

Pickled cabbage recipes are very tasty:

1. Rinse the vegetables well under the tap and break into flowers.
2. Pour water into a saucepan and add salt, sugar, citric acid there. And also add cloves and bay leaf, then prepared inflorescences and bring everything to a boil. Make the fire smaller and boil for 5-7 minutes.
3. Then each inflorescence separately needs to be pulled out and cooled, and the brine should be boiled for another 5 minutes.
4. Banks are ready. If the blanks are planned to be stored for a long time, then it is better to sterilize the jars (put a colander on a pot of water and turn the jars over it, as soon as the bottom of the jar heats up so that you cannot touch it with your hand, the jar is ready; it takes 20 minutes for a liter jar, for three liters minutes 30). For quick consumption of the product, you can not sterilize.
5. Put a pepper on the bottom of the jar, fold the inflorescences. Pour all this with our brine (so that the jar does not crack, it is better to pour hot brine without touching its walls, but straight into the middle).
6. Before rolling up the lids, add vinegar. Just gently lower the top with a spoon. Turn the jars upside down and leave to cool.
7. Delicious cauliflower for the winter is completely ready. After it has been infused for a week, you can taste it, if you could not resist until the winter.

In addition to the main vegetable - cabbage, preparations can be diversified with other additives. Bulgarian pepper, mushrooms, large pieces of carrots (you can also experiment with whole fruits), apples, etc. Such preparations look like a salad, they can be eaten as a separate dish.

Pickled cabbage with instant bell pepper

It is better to cut vegetables according to this recipe smaller, i.e. chop the cabbage, and cut the pepper into half rings. Peppers can also be cut lengthwise into strips. Everything is prepared very quickly (from 2 to 3 hours), but it tastes spicy and crispy. Suitable as an appetizer, salad, and as a side dish for main courses.

Ingredients:

• cabbage - 1 large head;
• Bulgarian sweet pepper - 6 pieces;
• green parsley - 1 bunch;
• water - 250 milliliters;
• granulated sugar - 100-150 gr.;
• salt - 2 tablespoons;
• acetic acid (9%) - 100 ml;
• sunflower oil - 60 gr.

Pickled cabbage for the winter under iron lids:

1. The necessary vegetables should be washed well and dried, after drying, thinly sliced. Mix everything in a separate cup or bowl, add parsley. Let it brew a little, and at this time we proceed to the preparation of the brine.
2. Pour water into a saucepan. Salt. Pour granulated sugar and boil for a couple of minutes, then pour oil and acetic acid. Mix thoroughly and turn off the stove.
3. Pour the products with the resulting marinade and let it brew for at least 2 hours.
4. After the vegetables are infused, the salad can be folded into jars. In unsterilized dishes, the product must be in the refrigerator. If you sterilize the dishes, then you can take them to the pantry, or put them in the cellar. Crispy salad ready for winter.

The article provides several options for how to pickle cabbage for the winter. You can choose any of the recipes to your taste. Stocking up on such marinades for the winter is very useful. This is an indispensable option to support your immunity, and by the spring - the best tool in the fight against beriberi.

You may also be interested in recipes, and.

not to mention the pies. with stuffing from it.

No matter what I make of it, it always turns out delicious. But still, I prefer quick recipes, since in my family the peasants are too impatient, give them everything at once.

In search of new recipes for myself, I found a wonderful article about sauerkraut on the site, there are a lot of interesting options, I recommend that you familiarize yourself with them https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v-banke .html But let's get back to our topic and try to cook a very tasty pickled appetizer.

Before you start cooking, be sure to rinse it and remove the top leaves. Since they may be too soft and have spoiled places.

Instant Pickled Cabbage (crispy and juicy)

This recipe is very easy and simple to make. It will take you little time, and you will get extraordinary pleasure from eating it. Such cabbage is not stored for a long time, as it is eaten instantly. Be sure to try cooking it.

Ingredients:

• White cabbage - 2.5 kg
• Carrots - 1-2 pieces
• Garlic - 3-4 cloves
• Water - 1 liter
• Vinegar 9% - 0.5 cup
• Sugar - 0.5 cups
• Vegetable oil - 0.5 cups
• Salt - 2 tbsp. spoons
• Bay leaf, black pepper and sweet peas, cloves - to taste

Cooking:

1. Chop the cabbage into strips. Grate carrots on a coarse grater. And prepare the rest of the pickling products.

2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, put salt, sugar, peppercorns, bay leaf and cloves there. Pour in the vegetable oil and bring to a boil. As soon as it boils, add vinegar and turn it off.

3. While it is cooking, knead the cabbage well with your hands until it gives juice. Add garlic and carrots passed through the press to it. Stir evenly.

4. Now you can pour the marinade over the vegetables. With the help of a pusher, tamp everything well. Cover it with a plate and place the load. Leave at room temperature overnight.

5. And in the morning you can already eat it or put it in jars and put it in the refrigerator. It turns out very juicy and crispy, and the taste is simply extraordinary.

Quick and tasty cabbage marinated in hot brine with vinegar

And this way is even faster. You can eat it in just 3 hours. Just make it in the morning and by lunchtime you will have a wonderful snack for the main course, and put the rest in the refrigerator. It won't be there for long, I assure you.

Ingredients:

• Cabbage - 4 kg
• Onions - 1-2 pcs
• Carrots - 1 pc.
• Garlic - 5 cloves
• Honey -1 tbsp.
• Water -1.5 liters
• Vegetable oil - 200 ml
• Vinegar 9% - 100 ml
• Salt - 4 tablespoons
• Sugar - 250 gr

Cooking:

1. Let's start with the preparation of vegetables. Chop the cabbage in the usual way: with a knife, a grater with a special nozzle or a food processor. Grate carrots on a coarse grater. Onion cut into half rings. Finely chop the garlic with a knife.

2. The next thing to do is prepare the brine. Pour water into a saucepan. Add sugar and salt to it, mix. Then add honey, mix again and pour vegetable oil into it. Stir well and put on fire. Bring to a boil and add vinegar. Leave to boil for another 20-30 seconds and turn off.

3. In the meantime, the brine is boiling, mix the cabbage with carrots in a deep dish or bowl. Next, add onion and garlic and stir again. It is better to mix everything with your hands.

4. Pour the hot marinade evenly over the vegetables and mix lightly. Then put a plate on top, press it a little so that the brine appears on top and completely covers the cabbage. Put a load on top and leave it for literally 2-3 hours to salt out.

5. After the elapsed time, remove the weight and plate. Arrange the vegetables in clean, sterilized jars, tamping down well. Close the jars with ordinary nylon lids and store in the refrigerator. It can be stored in the cold for 2 months. But in my family, it doesn’t cost that much, as it is eaten very quickly.

Pickled Instant Cabbage with Bell Peppers

According to this recipe, the cabbage turns out to be simply amazingly tasty and very crispy. So I've been cooking for many years and have never heard negative feedback. It not only cooks very quickly, but is also eaten just in the air.

Ingredients:

• Cabbage - 1 kg
• Carrots - 1-2 pieces
• Sweet pepper - 1 pc.
• Garlic 2-3 cloves
• Sugar - 2 tablespoons
• Salt - 1.5 teaspoons
• Vegetable oil - 50 ml
• Vinegar 9% - 3 tablespoons
• Water - 150 ml

Cooking:

1. Chop the cabbage into thin strips, put it in a deep bowl. Add sugar and salt to it. Then mix lightly and remember it with your hands so that the juice stands out.

2. Cut the carrot into strips or grate on a coarse grater. Remove the seeds from the pepper and cut into thin strips. Put everything in cabbage, add chopped garlic and salt there. Mix everything evenly.

3. Pour boiled water at room temperature, vegetable oil and vinegar into vegetables. Mix everything well again. Cover the vegetables with a plate and place oppression on the plate. Then refrigerate for 5-6 hours.

4. And after 6 hours you can already eat it. It turns out very tasty and crispy. Can be stored in the refrigerator for up to 2 weeks in sterilized jars.

Recipe for pickled cabbage with beets and carrots: quick and tasty

If you marinate our cabbage with beets, then it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be just amazingly tasty, no doubt.

Ingredients:

• Cabbage - 1 head
• Carrots - 1 pc.
• Beets (medium) - 1 pc.
• Garlic - 4 cloves
• Water - 1 liter
• Vegetable oil - 100 gr
• Vinegar 9% - 200 gr
• Sugar - 100 gr
• Salt - 2 tablespoons

Cooking:

1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm slices. Cut the garlic into slices.

2. We begin to put everything in a jar. Place 1/2 of the beets in the bottom of the jar. Then some carrots. Next, a piece of garlic and lay half of the cabbage on top, lay it very tightly. Then repeat the layers.

3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into a saucepan, add sugar and salt. Stir, put on fire and bring to a boil.

4. After the marinade has boiled, pour it into a jar. Close the jar with a nylon lid and leave to cool completely, then put it in the refrigerator. In a day, she will be ready to eat.

Pickled cabbage with vinegar, oil and carrots for a 3 liter jar

Here is another quick marinating recipe. The cabbage is so unusual and crispy that you can swallow your tongue. This salad goes very well with potatoes and fresh herbs. Once I tried to add cilantro greens there. My husband and girlfriend loved it, but I didn't. It can be seen that cilantro is clearly not my favorite green. But here everything is for an amateur.

Ingredients:

• Cabbage - medium head
• Carrots - 2 pcs
• Garlic - 2 cloves
• Water - 1 liter
• Vegetable oil - 0.5 cups
• Sugar - 0.5 cups
• Salt - 2 tablespoons
• Bay leaf - 2 pcs
• Peppercorns - 2 pcs
• Vinegar essence - 1 tablespoon

Cooking:

1. Chop the cabbage into strips, grate the carrots on a coarse grater. Mix everything in a deep dish, and then put in a 3 liter sterilized jar.

2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait until it boils, keep it on fire for another 3 minutes and turn it off. Then add the garlic passed through the press, vinegar essence into the pan and stir. Now pour the marinade into the jar of vegetables. Cover with something on top and leave to cool, then close with a nylon lid and put in the refrigerator.

3. In a day you can eat it. It has an amazing taste, it is very juicy and crispy. Such an appetizer will always be in place on any table.

Video on how to cook cabbage in 2 hours

Do you still have doubts and you do not fully understand everything? It does not matter, I found a very detailed and understandable video recipe. After looking at it, you should no longer have any doubts. I wrote out the ingredients, but how to cook - see for yourself.

Ingredients:

• Cabbage - 3 kg
• Carrots - 3-4 pieces
• Garlic - 4 cloves
• Water - 1.5 liters
• Vegetable oil - 200 gr
• Sugar - 200 gr
• Salt - 3 tablespoons
• Vinegar 9% - 200 gr

Well, now, I think, no one has any doubts left. You made sure that everything is prepared very simply and quickly, and the result will only please everyone. You can add your favorite herbs, such as dill or parsley, when serving.

You have read very simple and quick recipes on how to cook delicious pickled cabbage. Now it remains only to choose the option to your liking, stock up on products and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.

And I can only wish you bon appetit. Bye!

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 some of the most popular recipes for its preparation. But first, get acquainted with the secrets shared by 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 with 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.

Pickling cabbage quickly is the dream of any housewife. For this, cauliflower, Brussels sprouts, broccoli, and of course white cabbage are perfect.

• 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 the carrots, wash and grate on a 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.

Cooking spicy pickled cabbage at home is quite simple, the main thing is to know the right recipe. Then a light and crispy snack will satisfy your taste buds.

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

Step by step cooking spicy pickled cabbage:

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 peppers, 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. Close the cold cabbage with a lid and refrigerate for 12 hours.

Beetroot Pickled Cabbage is a quick and easy appetizer recipe. Any novice hostess can master it, even without much culinary experience.

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

Step by step cooking pickled cabbage with beets:

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.

More than one female generation knows how to cook delicious pickled cabbage for the winter. Plus such a snack: the possibility of long-term storage. At the same time, after a day in the heat, it can be served at the table.

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.

Step by step cooking pickled cabbage in jars:

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 with an old warm fur coat, blanket, sheepskin coat.

Pickled cabbage is a very healthy dish. It contains many nutrients, vitamins, minerals. Not surprisingly, pickled cabbage is the most common type of winter preparation. This article presents best recipes pickled cabbage for the winter in jars.

To make pickled cabbage very tasty, you need to cook it correctly and apply some tricks.

• Only from mid-ripening or late cabbage can you get very tasty pickled cabbage for the winter. The reason is that the leaves retain their structure even after a long aging in jars. But young cabbage is very tender for such dishes.
• Cabbage leaves for pickling are taken white. Those that are green can be bitter.
• Pickled cabbage for the winter must be rolled up as a simple preservation. But, it can also be stored under plastic covers, the main thing is to pierce it from time to time with a fork or a long stick so that excess air comes out. If this is not done, the cabbage will spoil.
• Pickled cabbage without salt is not done, but it should be at least. If you put a lot of salt, the taste will not be the best.

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Pickled cabbage by classic recipe is made only from the cabbage itself, carrots and brine. Its taste is known to many, because in ancient times such a dish was one of the main dishes on the winter table.

Photo different types pickled cabbage

Ingredients:

• Cabbage - 2.5 kg;
• Carrots - 1 kg;

Marinade (per 3 liter jar):

• Water - 1 liter;
• Laurel - 3 sheets;
• Black peppercorns - 15 pcs.;
• Carnation - 15 pcs.;
• Cinnamon - on the tip of a knife;
• Sugar - 1.5 tbsp. l;
• Salt - 1.5 tbsp. l;
• Acetic essence (70%) - 3 tsp.

Cooking

1. The cabbage is peeled from the leaves, which is on top, then it must be washed and dried so that there is no excess water. Shred it however you like. You can slice or straw, as usual.
2. Carrots are peeled and washed. It must be chopped into thin strips. Shredded cabbage is mixed with carrots. The resulting mass is compacted into a well-washed jar (can also be sterilized, but not necessary). Lay the cabbage moderately tightly so that there is room for the liquid.
3. Vegetables in a jar are poured with boiling water and cooled.
4. Marinade is made in a separate saucepan. Water, laurel, black peppercorns, cloves, cinnamon, salt and sugar are mixed over low heat and left until they boil. The brine should boil for a minute, then turn it off and pour in the vinegar.
5. The water from the jar of cabbage is drained, and the brine is poured into it. Now you can roll up the jar. When the brine has cooled down, and it will be possible to hold the jar, it is important to shake it so that the liquid is evenly distributed between the cabbage.

In order for the cabbage to have an unusual, reddish color, beets are used during the preparation of pickled cabbage. The recipe below has many variations in terms of spices, but it is the set that is presented below in the recipe that gives the most mild, sophisticated taste.

Photo of pickled cabbage with beets and hot peppers

Ingredients:

• White cabbage - 1 kg;
• Beets - 120 g;
• Garlic - 3-4 large teeth;
• Black peppercorns;
• Coriander;
• Water - 1 l;
• Salt - 2 tbsp. l;
• Hot ground pepper - 0.5-1 tsp;
• Laurel - 2 leaves;
• Vinegar 9% - half a glass.
• Vegetable oil - half a glass.

Cooking

1. Water, salt, hot pepper, laurel and oil are combined in a saucepan and boiled. As soon as the brine boils, it is boiled for 2 minutes, cooled, vinegar is poured and garlic is put (it must first be cut).
2. Beets are peeled and cut into small pieces. Then it is also thrown into the brine.
3. The cabbage is washed, the upper leaves are removed. The head of cabbage is chopped finely and the resulting cabbage chips are placed in a large stainless steel container. From above it is poured with brine.
4. Now the cabbage is pressed down with some kind of heavy load and aged for about 3 days at +25 degrees (approximately). Then you can start eating it. And so that the salad does not start to deteriorate, the container is transferred to a cooler place. Very often, cabbage is put in jars and put in a refrigerator or cellar.

For everyone who loves spicy dishes, the recipe for spicy pickled cabbage in jars is suitable. The degree of spiciness can be adjusted to your taste simply by using a lot or a little chili pepper in the recipe.

Photo of pickled cabbage in jars

Ingredients:

• Cabbage - 2.5 kg;
• Carrots - 1 kg;
• Chili in pods - 100 g;
• Celery - 200 g;
• Laurel - 3 leaves;
• Parsley - 25 g;
• Water - 2.5 l;
• Sugar - 1 tbsp. l;
• Salt - 150 g;
• Vinegar essence - 3 tsp

Cooking

1. The top leaves of cabbage are removed. From above, the head of cabbage is washed in the shower to remove all adhering dirt.
2. Now you need to chop the cabbage into small bars of 2-3 cm.
3. Carrots are peeled and chopped into strips. Celery and parsley also need to be finely chopped.
4. Chile is crushed. If the seeds are left, the taste will be pungent, and if removed, it will be just slightly spicy.
5. All vegetables, herbs and chili are mixed and laid out in sterilized jars.
6. The mixture is poured with boiling water and covered with lids.
7. In a container over medium heat, water, salt, laurel, sugar interfere. When everything boils, the marinade is boiled for 60 seconds and vinegar essence is poured in.
8. Water from the containers is poured out and the marinade is poured. The containers are sealed and placed under a warm cloth to cool.

Preservation without sterilization is done quickly and without problems. And if you follow the rules of cooking, then the dishes will be stored for a long time.

Photo of cooking pickled cabbage without sterilization

Ingredients:

• Cabbage - 1 large head;
• Carrots - 500 g;
• Sweet pepper - 400 g;
• Water - 2 l;
• Salt - 20 g;
• Sugar - 25 g;
• Allspice - 5 peas;
• Laurel - 2 sheets.

Cooking

1. The top, old, holey and dirty leaves are removed from the head of cabbage. Then the cabbage is finely chopped into strips.
2. Carrots are also peeled, washed and chopped into thin strips.
3. Bulgarian pepper after cleaning is cut into half rings.
4. Vegetables are mixed in a common container and packaged in sterilized jars.
5. Put a large stainless steel bowl or saucepan on the fire. Water is poured inside, and when it boils, it is poured into jars of cabbage and covered with lids. WITH hot water jars should stand for a quarter of an hour.
6. After the time has elapsed, the water is poured back into the pan and brought to a boil again. After boiling, it is again poured into jars and left for 10 minutes, and then the liquid is poured into the pan.
7. It remains to boil water for the third time. When it boils, salt, sugar, laurel, allspice and black pepper are poured into it. The finished marinade is poured into jars and sealed. Now it’s worth wrapping the jars with something warm and when they cool down, take them to the pantry.

With bell pepper, pickled cabbage is spicy. It has salt and sourness and sweetness, as well as fresh notes.

Photo of pickled cabbage with bell pepper

Ingredients:

• Cabbage - 2 kg;
• Carrots - 2 kg;
• Bulgarian pepper - 1 large, red;
• Water - 1 l;
• Salt - 30 g;
• Sugar - 75 g;
• Vinegar essence - 1 tbsp. l.

Cooking

1. The upper leaves of the head of cabbage are removed, and the rest of the forks are washed and finely chopped.
2. Carrots and bell peppers must be washed, peeled and also chopped into strips. Bulgarian pepper for this recipe is taken fleshy, large and only red (you can orange), otherwise there will be little use from it.
3. Vegetables are mixed gently, not crushed and placed in a three-liter jar. But before that, it must be sterilized.
4. Vegetables are poured with boiling water and left to languish under the lid for a few minutes.
5. Now prepare the marinade. To do this, bring the water to a boil in a separate container, add salt, sugar, and when the mixture boils for a minute, turn it off and pour vinegar essence.
6. Water is poured out of the container with cabbage, and the marinade is poured. It remains only to cork the jar with a lid and shake it so that the liquid is distributed between the vegetables.

If it is necessary to make such cabbage for consumption in the near future, then the jar is not rolled up, but closed with a plastic lid and put in the refrigerator when it cools down.

Only the most proven and successful recipes.
Such a cabbage can be closed for the winter, frozen or eaten immediately after cooking.

PICKLED CABBAGE IS VERY DELICIOUS - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is easy and does not take much time.

Ingredients
cabbage - 1 fork per 2 kg
garlic - 4 cloves
carrots - 1 pc.
Marinade:
water - 1 liter
vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 partial teaspoon)
salt - 2 tbsp. spoons
carnation - 5 pcs
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
bay leaf - 3 pcs
peppercorns - 10 pcs

Cooking
For cooking, choose a strong head of cabbage, wash it. Shred into thin long pieces.
Grind carrots on a grater.
We send cabbage and carrots to a container of suitable size, mix well. You don't need to press or squeeze the juice.
Cut the garlic into slices.
Now let's get to the marinade. Boil a liter of water, add all the indicated spices to it (see the ingredients for the marinade), except for vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.
Pour the hot marinade into the cabbage, mix and let stand until cool.
Now the cabbage can be transferred to a jar and sent for storage in the refrigerator. To fully reveal the taste, you need to wait 2-3 days. But if you really want to, then you can eat in a day.
Wonderful crispy homemade cabbage. Serve it, watering it with oil and sprinkling with herbs.

PICKLED CABBAGE WITH BELL PEPPER


Another quick recipe. This cabbage can be eaten in a day.

Ingredients
cabbage - 1 fork (2 kg)
bell pepper - 1 pc (medium)
carrots - 2 pieces (medium)
cucumber - 1 pc (medium)
Marinade:
water - 1 liter
sugar - 3 tbsp. spoons
salt - 1 tbsp. spoon with slide
vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking
Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.
Gently mix the vegetables together so they don't choke or release the juices.
Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.
To prepare the marinade, boil a liter of water, add salt and sugar to it. After turning off, pour in the vinegar.
Pour it into a jar of hot cabbage and wait until it cools down.
When this happens, you can put the jar in the refrigerator.
A day later, pickled cabbage is ready! A very easy recipe, which is why many people love it so much.

CABBAGE WITH BEET - Gurian style cabbage


This cabbage is not only beautiful, but also very tasty! It will decorate any table, and it is also suitable for every day.

Ingredients
cabbage - 1 fork (2 kg)
beets - 1 pc (large)
red capsicum - 1 piece (or 1 tbsp. red ground)
carrots - 1 pc (medium)
garlic - 7-8 cloves
Marinade:
water - 1 liter
sugar - 1 cup
salt - 2 tbsp. spoons
bay leaf - 3-4 pieces
apple cider vinegar - 1 cup
vegetable oil -0.5 cup
peppercorns - 6-8 pieces

Cooking
For this recipe, we cut the cabbage into large pieces. Choose firm, springy heads so that the marinade soaks them, not softens them.
Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.
Cut the garlic into thin slices.
Remove the seeds from the pepper and cut into strips.
Put all the ingredients in a saucepan in layers.
For the marinade, boil water, add all the spices to it, except for vinegar and oil. Let it boil for 5-7 minutes, then turn it off. Now let's add vinegar and oil to our marinade.
We fill them with our cabbage.
Put a flat plate on top, and some weight on it so that it drowns the cabbage well. Let it cool like this and then put it in the fridge.
Gurian pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.
It turns out it is quite spicy, spicy. Perfectly sets off the dishes on the festive table.

PICKLED CABBAGE WITH GINGER


Very tasty and spicy pickled cabbage. And what a use! We all know how useful ginger is.
In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients
cabbage - 1 fork (2 kg)
Bulgarian pepper - 1 pc.
carrots - 1 pc.
garlic - 4-5 cloves
ginger - 70 gr
For marinade:
water - 1.5 liters
sugar - 5 tbsp. spoons
salt -3 tbsp. spoons
vegetable oil - 5 tbsp. spoons
bay leaf - 3 pcs
ground black pepper - 0.5 tsp
apple cider vinegar - 150 ml

Cooking
Cabbage, carrots, garlic and pepper cut into thin strips.
Peel the skin from the ginger and cut it into translucent circles.
We put all the vegetables in a saucepan, mix gently, but do not crush.
We prepare the marinade as follows: bring water to a boil and place all the indicated spices in it. Boil for another 5-7 minutes. Vinegar is always placed at the very end, after turning off.
Pour the marinade into the pan and put oppression (a plate with a load) on top so that the vegetables are completely immersed in the liquid.
We wait until it cools down and put it in the refrigerator. Crispy spicy cabbage will be ready for use in a day.
The recipe is just delicious!

PICKLED CABBAGE WITH CARROTS AND GARLIC - Ukrainian kryzhavka


another favorite and delicious recipe. Cabbage for him is cut large, into quarters.

Ingredients
cabbage - (a head of cabbage weighing about 1 kg)
carrots - 2 pieces (medium)
bell pepper - 1 pc (optional)
garlic - 4-5 pieces
cumin - 0.5 tsp
For marinade:
water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Cooking
Cut the cabbage head into four parts, along with the stalk.
Boil water and put cabbage in it. Cook for 10 minutes over medium heat.
After that, we get the cabbage with a slotted spoon. Fill it with cold water to cool down. If in the process the water heats up from the cabbage, you need to replace it again with cold water.
Pass the garlic through a crusher.
Cut carrots and bell pepper into thin strips.
Boil water under the marinade, add spices to it. Let it boil for 5-7 minutes. After turning off, add vinegar, carrots and bell peppers to the same place.
Sprinkle cabbage with cumin and garlic, pour it with marinade with carrots and peppers.
On top we put a plate with oppression. Let's wait until everything cools down and put it in the refrigerator for a day. And you can eat!
Serve cut into smaller pieces and drizzle with carrot-pepper marinade.

PICKLED CABBAGE WITH VEGETABLES AND APPLES - a delicious recipe
The recipe is quite exotic, rarely anyone cooks cabbage with apples. You can surprise your household or guests with its unusual taste.


Ingredients
cabbage - 1 fork (2 kg)
bell pepper - 3-4 pieces
carrots -3-4 pieces (medium)
garlic - 1 head
sweet and sour apples - 3-4 pcs
hot pepper - 1 pod
For marinade:
water -2 liters
sugar - 1 cup
salt -4 tbsp. spoons
apple cider vinegar 6% - 3/4 cup
allspice -5-6 pieces
peppercorns - 15 pieces
bay leaf - 3-4 pieces
carnation -5-6 pieces

Cooking
Wash the cabbage and cut into fairly large pieces.
Remove the pits from the bell pepper and cut it into 8 pieces with feathers. Do the same with bitter pepper, only we will cut it in half.
Chop carrots and garlic into thin slices.
We cut the apples into slices, into 4-6 parts just before pouring the marinade so that they do not have time to darken ugly.
We put the carrots on the bottom of the pan, put the garlic, carrots and peppers on it. Put apples on top.
The marinade is prepared in the same way as in other recipes. First, water is boiled, spices are placed in it, in addition to vinegar. We cook 5 minutes.
After turning off, add vinegar. We take out the bay leaf, he did his job.
We fill our cabbage with marinade. The apples will try to float, so sink them on top with a flat plate.
Cover everything with a lid and wait for cooling.
We remove the cabbage in the refrigerator, wait 2-3 days and you're done!
Cabbage is very tasty, wonderful crunches. With her in a duet, apples are very tasty, be sure to try!

CABBAGE


The pelyustka according to the rules should be crispy. Therefore, cabbage for it must be chosen elastic, thick, so that it does not fall apart due to processing.

Ingredients
cabbage forks 1.2-1.5 kg
1 medium carrot, 100 g
beetroot 1 large, 200 g
vegetable oil 5-6 tbsp
garlic 5 cloves
For the marinade
water 1 liter
sugar 1/2 cup
vinegar 9% 200 ml.
salt 2 tbsp. spoons

Cooking
Remove outer leaves from cabbage. We cut it crosswise, remove the stalk. Cut even smaller into pieces of 3-4 cm.
We cut beets and carrots into strips or bars. Garlic - thin circles.
We will lay everything in a jar in layers: the first layer is cabbage, beets are on top of it, then carrots and garlic. We press with the palm of our hand and once again repeat the sequence of layers until it reaches almost to the top. But remember to leave room for the marinade.
We make the marinade like this: the water should boil, add salt and sugar to it, cool a little. Add oil and vinegar. The marinade should cool before pouring, after which we boldly pour it into a jar of cabbage.
Cover it all with a lid and leave for two days at room temperature. Our cabbage will begin to ferment, and from the beets it will acquire a beautiful pink color.
After that, put the cabbage for another day in the refrigerator.
In general, you can try it the next day. However, for full readiness, it will take a few more days for the thickest leaves to soak in the marinade. So that the color becomes saturated, and the taste is incomparable!
Here are some recipes that you just need to try at least once!