Tell me please, well, who doesn’t love sauerkraut or pickled cabbage? It must be hard to find such a person! Perhaps, of all the blanks that we try to cook, this is one of the most beloved and popular!
It's too early to pickle cabbage. The cold has not come yet to keep it. Is it possible to ferment and store in the refrigerator ... But it's time to cook pickled cabbage. Cabbage has already gained strength and all the prescribed vitamins, and therefore it will turn out delicious, crispy and healthy.
You can pickle cabbage and harvest it for the winter by twisting the lids. But today we will cook instant pickled white cabbage, which is not necessary to roll into jars. As a rule, a cooked snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its taste at all.
It is very convenient to prepare such an appetizer ahead of time, before any holiday. She is always welcome on the festive table for any occasion. Whether it's a birthday or New Year's Eve!
I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is very tasty, which is cooked with beets and carrots. And today I will share a few more delicious recipes that I think you will like. These will be very simple recipes, and recipes a little more complicated. And everyone will be able to choose a recipe to their liking.
Delicious pickled cabbage
A very simple cooking recipe captivates to cook such cabbage quite often. Quickly prepared, quickly and deliciously eaten.
We will need:
- cabbage - 1 fork per 2 kg
- carrots - 1 pc.
- garlic - 4 cloves
For 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 6% - 150 ml, or essence 1 incomplete teaspoon)
Cooking:
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, choose tight, strong forks for cooking it.
2. Peel and grate carrots for Korean carrots.
3. Mix cabbage with carrots in a large container, it is good to use a basin for these purposes. Mint is not necessary.
4. Cut the garlic into thin slices.
5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let it simmer on low heat for 5-7 minutes. Turn off the fire.
6. Add vinegar and garlic.
7. Get a bay leaf. And then, hot, pour into cabbage with carrots. Mix gently. Let stand to cool completely. Stir contents periodically.
8. Transfer to a three-liter jar along with the marinade. You don't have to report to the top. Put in the refrigerator overnight. The next day you can already eat cabbage.
9. But it will be the most delicious for 2-3 days.
When serving, ready-made cabbage can be poured with olive or other. You can serve it as an appetizer or salad, adding chopped onions or fresh herbs to it. You can make vinaigrette from it, it turns out very tasty and fragrant.
The cabbage itself has a sour-sweet-salty taste, it crunches pleasantly, and it turns out very tasty! And although now you can buy pickled cabbage all year round in the store, but it will not be as tasty as your own, homemade, anyway.
And as you can see, it is absolutely not difficult to cook it, and it will take half an hour on the strength.
Pickled Instant Cabbage with Bell Peppers
Cabbage cooked according to this recipe can be considered precocious. It picks up flavor very quickly and can be eaten the very next day.
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 2 pieces (medium)
- bell pepper - 1 pc (medium)
- cucumber - 1 pc (medium)
- water - 1 liter
- salt - 1 tbsp. spoon with slide
- sugar - 3 tbsp. spoons
- vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete
Cooking:
1. Chop the cabbage with a combine, grater or knife.
2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. So the salad will look very beautiful.
3. Peel and cut the bell pepper into long thin strips.
4. Mix all the ingredients in a large container, it is good to use a basin or a large saucepan for this purpose.
It is better to mix with your hands so that the vegetables do not wrinkle and the juice does not let out. You don't need to wash them!
5. Put the vegetables in a clean three-liter jar scalded with boiling water in a fairly dense layer. Lightly tamp them down with your hand or a spoon. It is not necessary to lay the banks to the very edge. Leave 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 vegetables. Let cool.
8. Put in the refrigerator. Keep it right there.
The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and drizzled with oil.
Pickled Cabbage with Beets - Gurian Cabbage
Cabbage according to this recipe turns out to be tasty, crispy, moderately spicy and very beautiful. Good for any festive table and for a regular dinner with boiled potatoes, or for any other dish. Very good and long shelf life in the refrigerator. The only drawback is that it eats up very quickly! But there is one more advantage that I didn’t indicate above - it’s quick and ready!
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 1 pc (medium)
- beets - 1 pc (large)
- garlic - 7-8 cloves
- red capsicum - 1 pc (or 1 tbsp. red ground)
- water - 1 liter
- salt - 2 tbsp. spoons
- sugar - 1 cup
- apple cider vinegar - 1 cup
- peppercorns - 6-8 pieces
- bay leaf - 3-4 pieces
- vegetable oil -0.5 cup
Cooking:
1. Cabbage cut into fairly large pieces. You can cut the forks first into 4 parts right along with the stalk. Then cut each piece into 4 pieces.
To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “leak” 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 and cut the garlic into long thin slices.
4. Peel the seeds from hot peppers and cut into long strips. When working with pepper, it is better to use gloves.
5. We prepare a pan of a suitable size. We lay out all the prepared ingredients in layers in it in turn, repeat the layers several times.
6. Cooking 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. We cover with a flat plate, which we lightly press down, so that the brine is on top, and all the contents of the pan are hidden under it.
10. Let cool and put in the refrigerator for 4-5 days.
11. Serve as a snack.
This appetizer is very colorful and bright, can decorate any holiday table. You can prepare it ahead of time, as it keeps well. We often prepare such an appetizer for the New Year! And she always falls in this day to the place!
Since the appetizer is spicy, men love it very much. You can make it even spicier by adding an extra pod of red pepper, or ground red.
Pickled spicy cabbage with ginger
Useful properties in combination with its unique qualities are known to everyone. Have you tried pickled cabbage with ginger? Not? You have lost a lot! Cook once, and then everyone will give the recipe!
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 1 pc.
- Bulgarian pepper - 1 pc.
- ginger - 70 gr
- garlic - 4-5 cloves
For marinade:
- water - 1.5 liters
- salt -3 tbsp. spoons
- sugar - 5 tbsp. spoons
- vegetable oil - 5 tbsp. spoons
- ground black pepper - 0.5 tsp
- bay leaf - 3 pcs
- apple cider vinegar - 150 ml
Cooking:
1. Chop the cabbage into thin strips. Grate carrots for Korean carrots. Cut the bell pepper into long thin strips.
2. Cut the garlic into long thin strips.
3. Peel and cut the ginger into very thin, translucent circles.
4. Put everything in a saucepan of the appropriate size and mix gently. Mint is not necessary.
5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove bay leaf and add vinegar.
6. Pour the contents of the pan with boiling marinade. Press down firmly with a flat plate, which we use as oppression. The brine should completely cover all the vegetables.
7. Cover and leave to cool completely. Then put in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!
8. You can store such cabbage for a month in the refrigerator. Well, if it fits, of course!
Such an appetizer, like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unlike anything spicy taste. You know how delicious pickled ginger is. And here also in combination with cabbage. The recipe is just “you will lick your fingers”!
Pickled cabbage with carrots and garlic - Ukrainian kryzhavka
A long time ago this recipe was shared with me by our neighbor. I liked it both in taste and original name. Some time later, with the advent of the Internet in my life, I learned that such an interesting name - "kryzhavka" came from the word "kryzh", that is, a cross. And everything turned out to be very simple, because it is into 4 parts that we cut the cabbage when we want to pickle it according to this recipe.
We will need:
- cabbage - (a small fork, a kilogram with a little)
- carrots - 2 pieces (medium)
- bell pepper - 1 pc (optional)
- garlic - 4-5 pcs
- 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:
1. Cut the cabbage into 4 parts, leaving the stalk.
2. Boil water in a large saucepan. Put chopped cabbage there and cook over medium heat for 10 minutes.
3. Remove the cabbage pieces with a slotted spoon and place in cold water to cool as quickly as possible. As soon as the water becomes warm, it will again need to be changed to cold. And so on until the cabbage is completely cool.
4. Chop the garlic as finely as possible, you can use a garlic press.
5. Grate carrots for Korean carrots. If you add bell pepper, then cut it into thin strips.
6. Cooking the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Here we turn off the fire.
7. Put the 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 to cool completely. Then put 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 onions.
Pickled cabbage with vegetables and apples - a delicious recipe
We will need:
- cabbage - 1 fork (2 kg)
- carrots -3-4 pieces (medium)
- bell pepper - 3-4 pieces
- sweet and sour apples - 3-4 pcs
- garlic - 1 head
- hot pepper - 1 pod
For marinade:
- water -2 liters
- salt -4 tbsp. spoons
- sugar - 1 cup
- apple cider vinegar 6% - 3/4 cup
- peppercorns - 15 pieces
- allspice -5-6 pieces
- carnation -5-6 pieces
- bay leaf - 3-4 pieces
Cooking:
1. Cut the cabbage first into 4 parts, and then each of the parts again in half, at least along, at least across, as you like. You can not remove the stalk, so the leaves will hold on better.
2. Peel the bell pepper and also cut into 8 pieces with long feathers. Hot pepper - in two halves. Seeds are best removed (use gloves).
3. Cut 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 immediately before putting them into the container so that they do not darken.
6. You can pickle cabbage with vegetables and apples both in a large saucepan and in jars. I marinate in a saucepan. Therefore, I put cabbage in it first, sprinkle with a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.
6. Cooking the marinade. To boil water. In hot water, put all the ingredients for the marinade, except for the vinegar.
7. Boil the marinade for 5-7 minutes, then add the vinegar. Wait until it boils again and turn off the gas.
8. Cut apples, you can directly with seeds. And immediately pour boiling marinade. 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 to cool completely.
10. Then put in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.
The cabbage is tasty and crispy. All vegetables and, of course, apples are also very tasty.
Georgian pickled cabbage
I also suggest watching the video - the recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, and everything is prepared almost the same way.
Here, admire how beautiful it turns out!
Features of cooking delicious pickled cabbage
- You can pickle not only white cabbage. Almost all varieties are suitable for this. Pickled and red-headed, and Beijing (Korean chim-chim, or chamcha), and color.
- for marinating, you should choose tight, tight forks. From such heads of cabbage, the appetizer always turns out to be crispy and tasty.
- you can cut the forks into strips, large or small pieces, or even quarters
- you can only pickle cabbage, or you can pickle it with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries
- garlic is almost always added, less often onions are added. If you add onions, then the cabbage will have an "onion" taste.
- various peppers, coriander, cumin, rosemary, bay leaf, 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 bitterness. Although someone does not clean. But when I was studying, they taught me how to clean.
- vinegar can be used apple, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.
And all this variety will help you cook completely different varieties of pickled cabbage. Change the spices a little - and the taste will already be completely new. Add certain vegetables, and the appetizer will acquire a new color and new notes of taste. And by manipulating peppers, we get a spicy snack, not too spicy and not spicy at all.
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 draw absolutely any “delicious” picture called “Pickled Cabbage”. And let the name is not quite poetic, but it is very culinary!
Bon appetit!
If you don’t have the opportunity to store pickles and marinades such as this all winter, take a look at this instant sweet and sour cabbage recipe. It is prepared without vinegar and it tastes almost like fermented, but due to hot pouring and adding sugar, the fermentation process is much faster. You can try it in a few hours, and after a day, juicy crispy cabbage with a pleasant sweet and sour taste will be completely ready. It is not necessary to cook a lot at once and take up space in the refrigerator. It is more convenient to make one or two small jars, and ferment another portion as needed. A minimum of hassle and always at hand is the basis for preparing salads, snacks or additives to potatoes, meat dishes. It is enough to pour cabbage with oil, chop greens or add onions - and you can serve it to the table.
Another plus of this recipe is that cabbage of any variety is suitable for it, you don’t need to look for late varieties. Due to the saturated brine, the cabbage will be tasty and juicy.
Ingredients:
- white cabbage - 500-600 gr;
- carrots - 1 pc;
- water - 0.5 liters;
- sugar - 0.5 tbsp. l.;
- coarse salt - 1.5 tbsp. l.
Recipe with photo step by step:
We chop half of a small cabbage head with a knife or rub it on a shredder with a thin straw.
We clean the carrots, pour over with water. Rub with shavings through a fine or coarse grater.
Transfer cabbage and carrots to a saucepan or bowl. It is better to take a container that is not very deep, wider so that the cabbage is laid out in a low layer. That way it will dry out faster.
Add half a tablespoon of salt. We use only rock, non-iodized salt. We grind the cabbage and carrots with our palms so that the vegetables give more juice.
Pour half a liter of cold water into a bowl. Add the remaining salt and sugar. Boil the brine over high heat, dissolve the salt and sugar.
Pour hot brine over cabbage. Drain carefully so that the impurities remaining after the dissolution of the salt do not get into the cabbage. Or pre-filter the brine through gauze.
Cover the cabbage with a flat plate. We put the load on top, it is necessary that the brine protrudes slightly along the edges of the dishes. Cover with a towel, leave for several hours at room temperature. For further salting, we put it in the refrigerator, where the cabbage is evenly salted and does not peroxide.
In a day, the cabbage will acquire a sweet and sour taste and will be ready. If you like the recipe, periodically ferment the cabbage in small portions and the problem of healthy, tasty winter salads will be solved. You can also cook with this cabbage
Pickled cabbage is one of the most famous appetizers for main courses. Housewives know many varieties of pickled cabbage, which differ from one another in cooking recipes and ingredients.
Sweet pickled cabbage
Sweet pickled cabbage for the winter is prepared very quickly and has an original taste. This is not a dessert, but the recipe will especially appeal to those who love contrasting dishes - for example, sweet and salty.
Cooking
Advice. In order for the cabbage to crunch, you need to choose winter varieties of cabbage. The whiter its color, the more suitable it is for pickling. Use only coarse rock salt for pickling cabbage. All other types of salt cannot be used in the marinade - they make the cabbage soft, it loses its crunch.
Ingredients
Servings: - +
- White cabbage1 kg
- carrot 1 kg
- salt 1 st. l.
- vegetable oil4 tbsp. l.
- bay leaf 2-3 pcs.
- sugar ½ st.
- vinegar 2 tbsp. l.
per serving
Calories: 67 kcal
Proteins: 1 g
Fats: 3.7 g
Carbohydrates: 7.4 g
45 min. Video recipe Print
Start cooking sweet pickled cabbage by peeling vegetables. Cut out a head of cabbage, remove damaged or sluggish leaves, wash. Peel and wash carrots thoroughly.
Next, finely chop the cabbage. Can be cut with a regular knife. But it will come out faster with a cabbage shredder. There is another, the fastest, way - using a food processor, but in this case you need to turn it on at medium speed, and cut the cabbage into pieces first.
Grate carrots on a coarse grater. Or, again, on a combine, using a different attachment. Well, if there is a Korean-style carrot grater, then the look of the finished cabbage will be much more attractive.
Now start marinating. Place the cabbage and carrots in a large bowl. Put the parsley and granulated sugar, salt. Then pour in the vinegar and vegetable oil.
Mix all ingredients well. The more thoroughly you mix, the better the cabbage will marinate.
Cabbage juice will appear pretty quickly. It will taste sweet, slightly sour.
After about an hour, sweet pickled cabbage can be transferred to liter jars. After a day, you can take a sample from the snack.
Take jars of pickled cabbage to a cold cellar, cellar, or place in the refrigerator. Serve, decorate.
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Pickled sweet and sour cabbage
Less sugar is put in this type of cabbage, as a result of which sweetness and sourness will balance each other. A sweet bell pepper will add brightness to a delicious snack.
The energy value
- kcal - 85;
- proteins - 0.8 g;
- fats - 6.8 g;
- carbohydrates - 5.1 g.
Ingredients
- cabbage - 1 kg;
- carrots - 800 g;
- sweet bell pepper (red and yellow) - 200 g;
- salt - 1 tbsp. l.;
- sugar - 2 tbsp. l.;
- vegetable oil - 100 ml;
- vinegar 9% - 2 tbsp. l.
Cooking
Preparation time: 15 minutes.
Time for preparing: 40 min.
Servings: 20
- Peel the cabbage from spoiled leaves, remove the peel from the carrots. Cut the pepper lengthwise into two parts, take out the middle with seeds.
- Shred the cabbage finely. You can chop the carrot, or you can cut it into thin strips 3-4 centimeters long. Pepper cut into thin slices.
- Put the vegetables in a deep heat-resistant container, add salt and sugar. Mix everything well. You can even mash a little so that the cabbage releases juice.
- According to this recipe, the marinade should be hot. Pour vegetable oil and vinegar into a saucepan. Put on fire.
- When the mixture boils, immediately pour into a bowl with cabbage and mix with a spoon or wooden spatula.
- After the salad has cooled, transfer it to a jar along with the marinade, close the lid and refrigerate. Cabbage will marinate for a day. Look at the photo, what a bright and beautiful cabbage comes out.
Advice. In addition to sweet pepper, hot peppers can also be added to cabbage. But such an additive is suitable only for lovers of "fiery" dishes.
Cabbage for the winter without sugar
In addition to the fact that such cabbage is added to a variety of soups, borscht and salads, it is also low in calories and rich in vitamin C. So you can eat it in any quantity! So, pickle cabbage without sugar.
The energy value
- kcal - 15;
- proteins - 1 g;
- fats - 2 g;
- carbohydrates - 2.7 g.
Ingredients
- white cabbage - 1 kg;
- carrots - 0.5 kg;
- rock salt - 0.5 tbsp. l.;
- sweet pea pepper - 3 pcs.;
- bay leaf - 2-3 pcs.
Cooking
Preparation time: 15 minutes.
Time for preparing: 30 min.
Servings: 15
- Prepare vegetables as in previous recipes.
- Shred the cabbage. Grate carrots on a coarse grater. If you have enough patience, then it can be cut into strips. Many people like it when the carrot crunches and feels good in salting.
- Put everything in a deep container. Salt, add spices. They not only make cabbage fragrant, but also more tasty.
- Mix everything carefully. You can knead a little with your hands, as if kneading the dough. Then the cabbage will release more juice and will not be dry, but will become juicy. In addition, the brine is necessary so that the cabbage is well acidified, otherwise it will not pickle.
- You try the brine and the cabbage itself. It should be a little saltier than a regular salad. If there is not enough salt, you need to add it so that the cabbage does not deteriorate.
- Place a lid that fits in the middle, or a large diameter plate, in a container with cabbage. Press the cabbage down and put something heavy on top.
- After 3-4 days (the warmer the room, the faster) the sauerkraut will be ready. Then it can be transferred to jars and put on the balcony if cold days have already come, or simply in the refrigerator.
Pickled cabbage cooked according to different recipes can be eaten not only in winter, because cabbage and carrots are purchased all year round. So cook, experiment with new ingredients (like adding beets or cauliflower), try different types of pickled cabbage, and then treat your loved ones too. You can serve cabbage on its own, with sauces, and also use it as a base for stews.
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It is impossible to imagine a festive table without sauerkraut or pickled cabbage. Since ancient times, it has been harvested for the winter, and to this day vegetable rolls in the winter season are very popular. There is a whole sea of recipes for pickled cabbage.
Pickled cabbage - the most favorite snack
No one can resist crispy juicy pickled cabbage. This is a great addition to any meat or fish dish and an excellent appetizer on the festive table.
You can marinate any kind. For this, both red and white cabbage are suitable. Note! Red forks are stiffer, so they need to be cooked differently than white ones.
Unlike fermentation, pickling allows you to achieve faster results. In addition, it is a very useful product that retains its beneficial properties during the cooking process.
In order to quickly and tasty cook crispy cabbage, you will need:
- head of 2 kg.
- one carrot.
- 3 garlic cloves.
- water - liter.
- sunflower oil 200 ml.
- 200 ml table vinegar.
- three st. l. heaping salt.
- 8 art. l. Sahara.
- bay leaves - 5 pieces.
Cooking method:
- Cabbage is cut into large pieces, carrots are grated.
- Add peeled and finely chopped garlic to the chopped carrots.
- All vegetables are placed in a liter jar in layers. Cabbage is laid out in the first layer, then carrots with garlic.
- The next step is to make the marinade. To do this, salt the water, add sugar, vinegar and vegetable oil. All this must be boiled, putting a bay leaf.
- Salad cabbage is poured with marinade, after which it is left under oppression for three hours. After three hours, a delicious and crispy snack is ready.
Important advice! To make the cabbage crispy, you need to choose tight heads of cabbage.
Pickled Instant Cabbage (video)
In jars with bell pepper
Cabbage marinades are very convenient. They can be stored in the cold for almost a whole month, and they will not lose their taste. Pickled bell pepper salad can be eaten the next day.
Hello guests and subscribers of the blog site!
Time flies so imperceptibly that autumn has already come once. It's time to go back to your garden plot and harvest a new crop of vegetables. Today I propose to make pickled cabbage, because we talked about it in the previous issue. Consider this time, only the fastest cooking recipes. Surely they will be delicious too. We will learn to conquer everyone from the first spoon.
Making this salad is easy and simple. At least for every day, at least roll it into glass bottles, that is, for future use. This note will definitely help you with this. It presents options for all occasions, so that you can try it right today in a couple of hours. Or, if you are already thinking about harvesting for the winter and you have a mountain of vegetables on your balcony. Then, too, you will certainly find suitable options for yourself.
I think that everyone now immediately wanted to try such a homemade preparation. Perhaps you are used to cutting cabbage into pelyuski or chopping on a special grater. There are many options on how to do this correctly. And all of them are clearly good, especially when it is already a cold season outside. And once you climbed into the cellar and took out a jar with such a crispy and juicy snack. Wow, how delicious and cool that you have it).
The very word pickling already speaks for itself, that the cabbage will be slightly sweet, not the same taste as we used to see in. This one has a delicate and rich taste. But various kinds of additives, for example, bell peppers, carrots or beets, as well as seasonings, will only help us with this.
Let's stop in more detail and start creating and conjuring, using only the best and proven methods.
I think that any hostess, whether a beginner or already an avid one, should be able to cook such a pickled charm in her arsenal. In the last issue, we made all kinds of salads. And now the time has come when the time for preparations is in full swing.
So, how to cook such a cabbage and manage to do it at the same time instantly, and even tasty. It will help, as always, a simple recipe that helps me always and year after year.
It is at home that you can experiment and add various ingredients, such as bell peppers, garlic, and even cucumbers, as an addition.
I think that each recipe needs to dwell in more detail. Therefore, look for a suitable option and get down to business. After all, you can make such a salad right today and feed it from the belly with young potatoes, or open a jar in winter and remember the past summer.
We will need:
- young head of cabbage - 1 pc. (600-800 g)
- water - 1 l
- table salt - 2 tbsp
- granulated sugar - 2 tbsp
- garlic - 5 cloves
- mustard seeds - 3 tbsp
- vegetable oil - 0.5 tbsp.
- bay leaf - 2 pcs.
- vinegar essence 70% - 2 tbsp
- allspice peas - 6 pcs.
Stages:
1. Inspect the head, remove all dried and flabby leaves. Then start cutting, cut it in half, take out the stalk, and divide it into pieces depending on the size. It is enough to do this in 6-8 parts.
After that, put the pieces in a deep container and proceed to the next step of work.
2. So, start preparing a special filling, mix salt and granulated sugar in a cup, pour warm or hot water and stir. As soon as the bulk ingredients are dissolved, feel free to add vegetable sunflower oil.
3. Wait around half an hour, you need the marinade to become room temperature and immediately pour in the vinegar essence. Then add bay leaves, peppercorns, and mustard seeds to bring in an even more interesting flavor. Stir and let stand 5-10 minutes.
4. Then chop the peeled garlic cloves with a sharp knife. Or you can use a fine grater. Sprinkle garlic over chopped cabbage and immediately pour in the prepared cold marinade.
5. Now come up with oppression, for this you can take any plate or lid and put a jar of water on it or something that is very heavy. Leave to marinate on the table at room temperature for several days, approximately 2-3 days.
7. As well as fresh or Korean carrots. In general, think of serving and treat yourself to health! She leaves the table at an age, especially if there is a young home-made potato nearby. Happy discoveries, friends!
Instant pickled cabbage - well, a very tasty recipe for a 3 liter jar
Now, as promised, we move on to the next option, which will allow us to put the cabbage in a special way in glass containers and store it in a cool place for a long time. With all this, the workpiece will turn out to be unrealistically tasty, that you will definitely lick your fingers. And ask for more.
Did you know? By the way, there are recipes in which the brine is taken either hot or exceptionally cold.
But, and there are also super-cool options, where the cabbage is poured with boiling oil so that it is soaked with all the aromas of spices, I remembered the Korean version. Lately, he's been fascinated by everyone more and more.
Often we sauerkraut (if oppression is put on vegetables and they stand at room temperature for a couple of days with salt), and we say that we pickled it. Personally, I think that here, who is used to it. But, however, all the same, preservation makes the white billet sweetish and does not smell of sourness. In general, how many people have so many opinions.
In any case, the secret of pickled cabbage is in the marinade. For information on how to cook it correctly and when exactly to fill it, read this step-by-step instruction below.
We will need:
- cabbage of any kind
- carrots - 2 pcs.
Brine for 2 liters of water:
- granulated sugar - 4 tbsp
- salt - 4 tbsp
- vinegar 9% -10% - 16 tbsp
- bay leaf - 4 pcs.
- peppercorns - 6 pcs.
Stages:
1. Make the initial marinade, bring water to a boil, add salt, sugar, peppercorns and bay leaf. When it boils, pour in the vinegar, boil. Cool to room temperature.
2. Chop the cabbage, grate the carrots. Mix these two vegetables in one bowl.
3. And start bookmarking the jar. Do it with little effort, tamp. Then pour in the cooled marinade to the very brim.
4. Screw the workpiece tightly and hermetically, after 8 hours you can try it. It is stored for quite a long time in the refrigerator or where it is cool and there is no access to light.
A simple recipe for pickled cabbage in a food jar
Let's move on. To be honest, I can say with confidence that pickling or canning cabbage is a responsible matter. After all, you can make so many flavors that you will try new masterpieces every time.
This recipe is from the category of fast and very tasty, due to the fact that the cabbage here is placed in a liter jar and after 24 hours you can try it.
Did you know? For an original taste, you can use coriander and ground pepper, and instead of vinegar - citric acid.
Well, if you are not friends with such spices, then read the note below, in it you will find cabbage recipes with other leaves, such as apples or beets. Definitely recommend trying all these simple cooking methods. And choose your one and only. But I think that this particular recipe will become your favorite. Is it so? Write your short review, leave your opinion.
We will need:
- White cabbage - 500 g
- Garlic - 3 cloves
- Coriander grains - 0.5 tbsp
- Carrot - 1 pc.
- Bay leaves - a couple of pieces.
For marinade:
- Coarse rock salt - 1 tbsp
- Refined sunflower oil - 2 tbsp.
- Granulated sugar - 1.5 tbsp
- Citric acid - 0.5 tsp
- Water - 0.5 l
Stages:
1. Start by rinsing the cabbage, and then chop it on a super grater, which can easily cope with this task. Usually such devices are found in any home. Do the same with carrots, you get shavings from vegetables. Pass the garlic through a press or chop finely with a kitchen knife. Combine all this in one bowl and squeeze it well with your hands and stir until a homogeneous consistency.
2. Next, fill a liter jar with such a vegetable preparation, and this should be done by slightly pressing on the mass. Press right on. After a gap of 2-3 cm, add coriander seeds (you do not need to grind them), then again cabbage with carrots and so on. Once everything is laid, pepper on top and put the parsley.
3. Now you need to make hot brine. Pour salt and sugar into boiling water, stir and simmer until the ingredients dissolve. After put citric acid. It will dissolve in two counts. Turn off and run to fill the jar to the very top.
4. As you can see, the grains may float to the surface slightly, as it should be, the marinade will raise them. Cover with a plastic lid and leave to rest at home in a warm place, but not in the sun for one day. It is possible to try and treat everyone in 12-16 hours.
5. But, truly, this old and wonderful recipe says that it is necessary to withstand such charm for 24 hours, and then eat it, watering it with vegetable oil.
Advice! If it seems to you that there is a lot of marinade, then you can squeeze it out gently with your hands or a spoon, and then flavor it with oil.
Pickled instant cabbage for the winter in jars
As promised, a wonderful recipe that will give you new sensations in taste, as it is prepared exclusively with sour apples of the Semerinko variety. It is in these that there is a lot of acid and they will only speed up the canning process. Who would have thought, but it is.
Cool idea! And instead of vinegar essence, freshly squeezed lemon juice is taken here. Comes out awesome! Worth a try and never change this option.
An important rule for such a preparation is the proportions of salt, because the final result will depend on them. Take too much salt the dish, take a little, generally turn sour and be soft and loose in structure. The main thing is to get a crispy texture. Therefore, 5 kg of cabbage is usually put on 100 g of salt.
Pass this option from generation to generation, let it become one of your favorite and unique. Good luck.
We will need:
for 1, 2 and 3 liter cans:
- salt - 2-3 tbsp. l
- water - 250 ml
- any cabbage, shown on white cabbage - 2 kg
- Apple Semerinko - 2 kg
- lemon - 1 pc.
- coriander - optional
- peppercorns - 10 pcs.
- carrots - 2 kg
Stages:
1. Vegetables and fruits, as you can see, are used in equal proportions, cut into strips. Of course, if you decide to make a large batch, then take a grater, manually it will be too tiring.
Remember, all the top leaves from the cabbage should be removed and not used, otherwise you will ruin all the work.
2. Mix all chopped products with your hands and pepper in your own way. Then add coriander. But dilute the salt and juice of one lemon in water, you get such a drop dead sour pickle. Pour it into the vegetable mixture and stir.
3. Then take clean sterile jars and tightly push the prepared mixture with them. And at the very end, lay whole leaves of cabbage right upstairs. Cover with nylon lids and lower into the cellar for long-term storage. If you want to try it today, then wait in the heat for 24 hours, and eat to your health!
Canned cabbage with Korean seasoning pieces
The author of this story called this appetizer a bomb. Indeed, if you have not yet tried this charm, then you are clearly not in the subject. After all, it is unrealistically tasty, and it will not be difficult to make. Dedicated to all gourmets of spicy cuisine, by the way, according to this principle, you can do and, and even.
You will need the following product components for this work. Do not forget about the seasoning for Korean salads, it will obviously be better with it. Take it around 1 tsp
But for the marinade the following:
Pickled cabbage with bell pepper - very tasty in a jar
I think when autumn is in the yard, we are ready for anything so that the vegetables do not go to waste and we begin to think and think. And then all sorts of thoughts come, such as how to combine several components into one at once. Why not. See what an exquisite and elegant appetizer came out of sweet bell pepper with cabbage and carrots. Crunch on health!
Complement your lunch or dinner, and also serve at a feast or at
We will need:
Stages:
1. Wash and dry all vegetables with a paper towel. Release the bell pepper from the core and stalk, peel the carrots. And chop all the vegetables into thin sticks. By the way, you can grate the carrots on a coarse grater.
2. Now take care of the marinade. Dissolve salt and sugar in water, then pour vegetable refined sunflower oil. Bring this mixture to active seething, pour in the vinegar.
3. Now knead all the vegetables with your hands in a bowl.
4. Then transfer the vegetable mass to a clean jar. And lightly tamp to make it tight. 1.5 liters of lettuce came out. Pour hot marinade over each bowl. Put on plastic lids and cool, then put on the middle shelf in the refrigerator.
One more tip! It is best to do such a preparation from yesterday, and in the morning, you can already taste it.
4. It turned out very beautiful, and most importantly, this dish is juicy and fragrant. Your family members will definitely appreciate it. Bon appetit!
Korean pickled cabbage
Everyone knows that a couple of years ago, and maybe decades, it was very difficult and time-consuming to ferment or pickle cabbage. But, as they say, nothing stands still. Previously, people harvested vegetables in tubs or barrels. And now everything has become much easier. I don’t know who, but one probably smart chef came up with such an extravagant serving in order to somehow stand out among the crowd. Well, we took and adopted this experience.
Who would have thought, but this particular Korean recipe will become one of the best and favorite among Russians. Because we almost all love spicy food. After all, they all whet the appetite and give a boost of energy.
We will need:
Stages:
1. Chop the cabbage with a vegetable cutter. And pour salt and sugar directly into it. Start pressing it with your hands until the juice stands out.
Drive the carrots through a special grater for Korean carrots. Squeeze the garlic through a press. Stir.
2. Heat vegetable oil in a pan until light smoke. Then add red ground pepper and coriander here, mix with a spoon. And let it pierce for 5-10 seconds.
3. Then pour this oil over the carrots. Stir with a tablespoon. And add such carrots plus vinegar to the cabbage. Stir.
4. Cover with a plate and make a press and leave in a warm room for 10-12 hours, and then store in the refrigerator and eat to your health!
5. Such a yummy came out. Hope you like it too. Enjoy!
Crispy and juicy cold pickled cabbage
As you can see, most of the previous recipes used hot marinade for cabbage, but in this one we will use cooled one. The result is also delicious, with a slight spiciness, and it also has a garlic flavor.
We will need:
Stages:
1. First of all, make a marinade, take half a liter of water and place in a saucepan, then take about 5 tablespoons of sugar, 1 tablespoon of salt and two bay leaves. For charming notes, also throw in cloves and two types of pepper, allspice and black peas. Boil this potion and cook for 5 minutes.
2. Chop cabbage, grate carrots on a coarse grater or Korean grater. Chop the peeled garlic cloves into small pieces. Mix everything.
If the cabbage is chewy, then remember it with your hands until the juice is released.
3. Now pour the cabbage directly in the bowl with the marinade and stir. Put the press and let it stand in this position for about 30 minutes. After the time has passed, the vegetables will settle down, as it should be. For storage, you can transfer to a jar or store it in a saucepan.
4. You can eat already 1 hour, but it is better to wait 1 day. Garnish with green onions. Here is such a vitamin snack turned out to be moderately sweet and sour. Have a nice experience!
Pickled cabbage under an iron lid - the best recipe for the winter
Would you like to get acquainted with one simple recipe? Then it is in front of you, I want to demonstrate exactly it, since here you don’t need to tediously chop cabbage into thin shavings for hours. And it will be enough to use a knife, as the vegetable will be cut into pieces.
This great appetizer will help you diversify your holiday table and amaze everyone. In addition, it can easily be packed in jars, and in winter you can take it out and try it.
In winter, you obviously can’t pull this salad by the ears. Ah ha. So, get to work.
We will need:
for 4 cans 3 l:
- head of cabbage - enough for a jar
- garlic - head
- Bulgarian sweet pepper - 3-4 pcs.
- carrots - 3-4 pcs.
For 2L marinade:
- water - 2 l
- vinegar 9% - 125 ml
- bay leaf - 3-4 pcs.
- allspice peas - 4 pcs.
- salt - 4 tbsp
- sugar - 1 tbsp.
- allspice - 5 pcs.
- cloves - 6 pcs.
Stages:
1. Carefully cut the cabbage into arbitrary pieces so that they fit comfortably into a three-liter jar. Carrots can be cut in any way, circles or sticks, as well as straws. Bulgarian pepper is not finely chopped, but cut into halves. Peel the garlic and cut into circles.
Did you know? Hot peppers and apples will bring an unusual note.
Thus, in random order, throw all the vegetables into sterile jars.
2. Make a marinade, pour a glass of granulated sugar and salt into the already boiling water, stir. Put cloves, peppercorns and bay leaves, pour in 9% vinegar and boil. Immediately turn off the pan and pour this brine to the very top of the jar.
3. Close with metal covers under a special key. Leave the blanks to stand at room temperature for 2 days, and then put them in a closet or a cool room for storage.
Spicy sweet cabbage with beets and garlic
I also want you to add such an interesting and unusual version of pickling with beetroot to your collection. After all, it is this vegetable that gives an unusual taste, and also makes the appetizer even more beautiful. After all, cabbage becomes and turns purple. And carrots will make this dish sweeter. In general, the gourmet is still the same.
In fact, this recipe refers to Georgian cuisine. In more detail, we will consider next time in a separate article. And now I propose to take this into service.
We will need:
for a 1 liter jar:
- Small beets - 1 pc.
- Carrot - 1 pc.
- White cabbage - 0.7 kg
- Coarsely ground table salt - 1 tbsp
- Water - 750 ml
- Onion - 1 head
- Garlic - 10 cloves
- Red ground pepper - a pinch
you can take a 2 and 3 liter jar, then increase the ingredients in the right proportions
Stages:
1. Peel the beets and carrots from the skin, pre-wash in water. Then chop everything, beetroot into half rings along with onions, and it is better to cut carrots into suns.
2. Chop the cabbage into rags, that is, into small pieces, of any size.
3. Then start stacking in a 1 liter jar, and you need to do this in layers. Put onions at the bottom, after cabbage, beets, cabbage again and the final layer - carrots.
3. Now pour a tablespoon of salt with a large slide on top, plus a pinch of red pepper and fill it with plain water, boil it in advance and cool it to 40 degrees.
Put on a capron cover and leave in a warm place for 3 days. And then take a sample, gentlemen. Looks just gorgeous.
Cabbage salad for the winter - recipe "Lick your fingers" with cucumbers
Do you want to make a vegetable duet or trio? So why not immediately combine tomatoes, cucumbers and cabbage in one jar. It will look just great, and most importantly, very, very tasty.
It is interesting! Our ancestors called cabbage the third bread. So let's not break tradition.
Such a salad is popularly called Kuban, it has been really tested for decades. And by the way, the peculiarity of this dish is that it is prepared without sterilization and without garlic.
We will need:
For 5 l - vegetables 1 to 1, that is:
- carrots - 1 kg
- tomatoes - 1 kg
- cabbage - 1 kg
- bell pepper - 1 kg
- onion - 0.5 kg
- salt - 1.5 tbsp
- sugar - 110 g
- vinegar 9% - 150 ml
- black pepper - 18 pcs.
- bay leaf - 8 pcs.
Stages:
1. Wash the gherkins and tomatoes in water, and then cut into pieces, as shown in this photo.
2. Chop the cabbage and immediately add sugar to it and then salt (half of the total). Start kneading with your hands until the juice is released.
Chop the onion head into half rings, but grate the carrot on a coarse grater. Chop the bell pepper into chunks. Combine all vegetables in a bowl and add sunflower oil, sugar and salt. Stir. Next add bay leaves and peppercorns. + 50 ml of vinegar. Mix thoroughly with a wooden spatula.
3. Leave the salad to marinate. You will see juice in an hour. You can already use. But, if you are doing it for the winter, then bring the whole mixture to a boil over medium heat and cook for 8 minutes. Then pour in the rest of the vinegar 100 ml and continue cooking for 1 minute.
5. Twist the lids on. Turn over to the other side with the lids down, put on a fur coat and let the jars cool, and after 24 hours take them to the cellar.
As you can see, no additional heat treatment was carried out, the result will definitely surprise and delight you. Enjoy!
Pickled cabbage rolls with carrots for the winter
Well, and another autumn exclusive, these are cabbage rolls or you can call it whatever you like, rolls. There is nothing difficult, but the gourmet looks unrealistically beautiful, use it as a ready-made snack at any solemn event. Find out all the details in this video.
Here is such a modest selection of autumn and winter salads came out today. I tried to find for you the fastest recipes for pickling cabbage. Hope you found what you were looking for. See you on the site.
