Cabbage "Five Minute". Recipe for quick pickling of cabbage for the winter. Instant pickled cabbage - The most delicious recipes Pickled cabbage 5 minute recipe

Greetings to all cooks! Today we will pickle cabbage. And not just marinate, but do it quickly. In just a few hours, such a sweet and sour snack can be served. It takes little time to prepare, and the result will be amazing. Moreover, you can immediately make a large amount of such vegetable salad so that it will last for several days. And this, you see, is a significant plus in the frantic rhythm of our lives.

I warn you right away, all 9 recipes described below are very tasty. I don’t even know how you will choose. In any case, the cabbage will turn out crispy, juicy, with a pleasant sourness, sometimes spicy, and sometimes sweet. These flavors can always be adjusted with sugar and hot chili pepper.

I suggest preparing pickled cabbage quickly enough - it will be ready in 4 hours. Bell peppers and carrots are added for sweetness and to enhance the taste. All vegetables are poured with hot marinade to speed up the cooking process. At the same time, crunch and juiciness are preserved.

Ingredients:

• cabbage - 1.5 kg
• carrots - 300 gr.
• bell pepper - 200 gr.
• garlic - 5 cloves
• water – 750 ml
• sugar - 3 tbsp.
• salt - 1.5 tbsp.
• bay leaf - 3 pcs.
• sunflower oil – 70 ml
• vinegar 9% - 50 ml

How to cook:

1. Finely chop a piece of cabbage. Grate the carrots on a coarse grater and cut the bell pepper into strips. Place all the vegetables in one large container, in which it will be convenient to mix.

2. Peel the garlic and squeeze it through a press into the total mass. Break the bay leaf and also add it to the vegetables. Add allspice to the salad. Mix thoroughly, you can crush the cabbage a little with your hands, but not too much. Transfer the workpiece into a bowl where marinating will take place.

3.Put water on the stove and boil it. Add salt and sugar to boiling water, stir and bring to a boil again. Pour in vegetable oil and turn off the heat. Pour vinegar into the brine and stir.

4. Pour the hot marinade over the salad. Place a plate and a small press on top. The main thing is to ensure that the water completely covers the vegetables. Leave delicious snack for 4 hours, if desired, you can let it stand longer. But, if you really want to taste it, then after 4 hours you can already put the pickled cabbage on plates. Crunch for your health!

Crispy and juicy cabbage in a 3-liter jar under hot marinade

This recipe is surprisingly simple. The only plants you need are carrots and cabbage. Plus you will need to prepare a marinade. Exactly hot pickle allows vegetables to marinate quickly. If you make a cold pour, the cooking time will increase several times. Don't worry, nothing will cook or become soft. On the contrary, the vegetables will be very crispy, juicy, moderately sweet and sour.

Ingredients for a 3 liter jar:

• cabbage - 2.5 kg
• carrots - 200 gr.
• water - 1.2 l
• sugar - 1/2 tbsp. (100 gr.)
• vinegar 9% - 110 ml
• sunflower oil - 100 ml
• coarse salt - 1 tbsp. with a slide

Cooking method:

1. Finely chop the cabbage. In this recipe you do not need to chop it coarsely, but as for. Grate the carrots on a coarse grater.

To ensure that the pieces are smooth and beautiful, when rubbing, make movements only from top to bottom.

2.In a large basin or bowl, combine the prepared vegetables. At the same time, they do not need to be crushed to achieve softening or the appearance of juice. Simply mix with your hands until smooth, leaving the pieces firm.

3.Fold the resulting mass into three liter jar, lightly tamping with your hand so that there are no voids.

It’s convenient to take a glass container with a wide neck - it’s easier to put it on, and the table around will be cleaner.

4. All that remains is to cook the marinade. To do this, pour water into the pan, table vinegar and vegetable oil, add sugar and salt. If you use extra salt, you need to use less salt than coarse salt. Place the pan on the fire and bring the liquid to a boil. At the same time, stir the contents to dissolve the salt and sugar.

5.Pour the hot marinade into a jar filled with vegetables. Fill gradually so that the glass does not burst. The water should completely cover the cabbage. Close the container with a nylon lid and leave on the table at room temperature for 12 hours. After this time, you can already eat this delicious salad with a pleasant crunch. Then you need to store the snack in the refrigerator until the jar is empty. And it will be empty quickly, believe me, it’s very tasty!

How to cook sweet pickled cabbage with bell pepper in 2 hours

This recipe is one of the fastest, because the finished dish can be eaten in 2 hours. The bell pepper in the composition gives a special sweetish taste and beauty ready-made salad. From the proposed amount of products you will get 2 liters of ready-made snacks.

Ingredients:

• white cabbage – 1 kg
• carrots - 1 pc.
• red bell pepper - 1 pc.
• water - 0.5 l
• vinegar 9% - 6 tbsp.
• sugar - 7 tbsp.
• salt - 1 tbsp.
• vegetable oil - 80 ml

How to cook:

1. All vegetables must be washed thoroughly. Remove the seed from the pepper and cut it into strips. Grate the carrots on a coarse grater, and thinly slice the cabbage with a kitchen knife or use a special shredding knife.

This salad can also be prepared in winter using frozen peppers. Just worry about freezing in the summer: cut this vegetable, put it in a plastic container and put it in the freezer.

2.Mix all the crushed ingredients and place them in a jar. In our case, we will need a two-liter container. Place the salad tightly, pressing the vegetables slightly with your hand or a potato masher. But you shouldn’t compact it too hard.

3.To prepare the marinade, pour water into a saucepan, add salt, sugar and vegetable oil. Boil, dissolve bulk ingredients. Pour in the vinegar and turn off the heat. Pour the hot sauce into the cabbage, filling the jar to the top. Close with a nylon or screw lid and leave at room temperature for 2 hours.

4.And after a couple of hours you can serve this delicious salad - crispy, juicy, sweet, with a pleasant sourness. Bon appetit!

Quick pickled Provencal cabbage with hot brine (video recipe)

I suggest trying another quick recipe for pickled cabbage, it’s called “Provencal”. As soon as the hot brine has cooled, this appetizer can be served. It will not have a strong vinegar smell, but it will be moderately sweet and sour. Children really like this salad (by the way, if you make it for children, use natural fruit vinegar).

The peculiarity of this recipe is the presence of garlic in the brine, which gives it a special aroma. Try cooking. A step by step process look in the video.

Ingredients:

• cabbage - 2.5 kg
• carrots - 2 pcs.
• garlic - 6 cloves
• water - 1 l
• salt - 2 tbsp.
• sugar - 3/4 tbsp. (200 gr.)
• vinegar 9% - 1/2 tbsp. (125 ml)
• sunflower oil - 170 ml (10 tbsp)

//www.youtube.com/watch?v=abbz7Oa3Pt4

Korean cabbage in large pieces - the best recipe at home

Korean salads are very popular. When you walk through the market in the rows where such dishes are sold, you immediately start salivating - the smell is very appetizing. By the way, I already wrote how to cook. This same recipe for pickled cabbage is quite original. Firstly, the color of the salad will be bright pink, and secondly, it will be cut large, which significantly reduces the preparation time.

Ingredients:

• cabbage - 1.5 kg
• beets - 1 pc.
• garlic - 1 head
• water - 1.5 l
• salt - 3 tbsp.
• sugar - 0.5 tbsp.
• vegetable oil - 0.5 tbsp.
• red hot pepper - 1 pc.
• vinegar 9% - 150 gr.
• bay leaf - 2 pcs.

Preparation:

1. Wash the cabbage, remove the top leaves. Choose a small head of cabbage. Cut the fork into 8 pieces: first in half, then each piece into 4 pieces. There is no need to cut the stalk; cut it along with it.

If you want, you can cut the cabbage into 3-4 cm squares, then it will look like rose petals.

2. Grate the peeled beets on a coarse grater, and cut the garlic into cubes.

3.In a large container, start laying the vegetables in layers. First, add the cabbage, sprinkle it with garlic and beets, and also add a piece of hot pepper. Then repeat all the layers.

4. Prepare the marinade. Pour sugar, salt and bay leaf into the water, and also pour in sunflower oil. Place on fire and boil. At the same time, stir so that no undissolved salt remains at the bottom.

5.Remove the marinade from the heat and pour vinegar into it. Pour the resulting brine over the salad. Cover the vegetables with a plate and put pressure on them (you can use a 3-liter jar of water or saffron, for example).

6. Leave for a day in this form, then remove the pressure and let marinate for another 2 days. And after just three days, such bright and tasty cabbage can be served. By this time she will have gained enough sufficiently sugar and vinegar, also pungency and spices. The aroma will be very tasty, such a snack will be eaten very quickly. Before serving, all that remains is to cut it into convenient pieces.

Recipe for cabbage with carrots, vinegar and vegetable oil

Choose winter varieties of cabbage for this recipe. The head of cabbage should be dense and hard. Young vegetables will not make a crispy salad; they will become too soft. The marinade here will be with aromatic spices - black pepper and bay leaf.

Ingredients:

• cabbage - 2.5-3 kg
• carrots - 3-4 pcs.
• garlic - 6 cloves
• water - 1 l
• vegetable oil - 170 ml
• sugar - 160 gr.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• black peppercorns - 20 pcs.
• vinegar 9% - 150 ml

Cooking method:

1. Peel the carrots and grate them on a coarse grater. Chop a large head of cabbage. Place the prepared vegetables in a large enamel bowl or pan. Peel the garlic and cut into thin slices. There is no need to grind it too much. Add the garlic pieces to the remaining ingredients.

To quickly peel the garlic, first place it in cold water for 10 minutes.

2.Mix the salad with your hands until smooth. You don’t need to add any spices to it, you don’t need to add salt or press to extract juice. Transfer the resulting mass into the container where you will marinate the appetizer and press it down with your hand for density.

3. To prepare the marinade, pour water into a saucepan, add sugar, salt, bay leaf, peppercorns and vegetable oil. Stir and bring to a boil. Pour vinegar into the boiling brine, turn off the heat and pour over the cabbage.

4.Cover the workpiece with an inverted plate, press down and place a small weight (for example, a half-liter jar of water) so that the marinade covers the vegetables. Leave the salad to soak in the dressing for 12-14 hours on the kitchen counter.

5. That's all, quick and tasty cabbage marinated with garlic and carrots is ready. Store it in the refrigerator and serve it with any dishes; it goes with absolutely everything.

Spicy cauliflower marinated with garlic, dill and pepper

More often cauliflower fried in batter for the daily menu. Today I suggest marinating it, making it hot and spicy. This is one of the best recipes for preparing this vegetable. And you can make it for the winter (the recipe is available at the link). By the way, you don't need vinegar.

Ingredients:

• cauliflower - 2.5 kg
• carrots - 1 pc. small
• garlic - 1 head
• hot chili pepper - 2 pcs.
• black peppercorns - 10 pcs.
• allspice peas - 10 pcs.
• bay leaf - 4 pcs.
• parsley - 3-4 sprigs
• dried dill (an umbrella can be used) - 2 pcs.

For the brine:

• water - 3 l
• salt - 3 tbsp. no slide
• sugar - 3 tsp.
• bay leaf - 2 pcs.
• allspice peas - 2 pcs.
• black peppercorns - 3 pcs.

Cooking method:

1. Wash the cauliflower and separate it into florets. Place in a saucepan and pour boiling water over it for 30 seconds (blanch a little). Drain in a colander and let the water drain.

2. To prepare the marinade, pour water into a saucepan and add salt and sugar, bay leaf and peppercorns. Place on the fire, boil and simmer for 3-4 minutes so that the water absorbs the aromas of the spices.

3. This snack is salted in jars, which must be clean, washed with soda. Place spices at the bottom of a two-liter jar: a couple of bay leaves, a few peas of black pepper, three peas of allspice, a sprig of dill with seeds, a pod of hot pepper without seeds, 3-4 cloves of garlic, two long pieces of carrot and a couple of sprigs of green parsley (optional) ).

Add spices to taste. If you don't eat spicy food, reduce the amount of chili pepper. If you don’t like the smell of laurel, you can do without it.

4. Start placing cabbage inflorescences in the jar. When you fill the container halfway, you will need to add a little more spices, but in smaller quantities. Then continue adding the main ingredient. Top with a small piece of hot pepper, a couple of cloves of garlic, a piece of carrot and a sprig of parsley. Do the same with the second jar.

5. Fill the workpieces to the top with hot brine, cover with lids and leave at room temperature for 2 days. Then it must be stored in a cool place. You can eat this cabbage after 3-4 days, when it is thoroughly salted.

Very tasty cabbage with beets in Georgian (Gurian) without vinegar and without oil

This is traditional Georgian recipe, called cabbage in Gurian, after the name of one of the regions of Georgia. It’s not difficult to prepare such a snack; you need to follow certain rules, which I will write about. The peculiarity of this dish is the large pieces that are cut together with the stalk, the absence of vinegar and oil in the marinade. It turns out to be a very healthy dish from raw vegetables, which is prepared by ripening.

Ingredients:

• medium heads of cabbage - 2 pcs. (2 kg)
• beets - 4 pcs. (500 gr.)
• celery greens - 1 bunch (100 gr.)
• garlic - 2 heads
• hot red pepper - 1 pc.
• allspice peas - 1 pinch
• black peppercorns - 1 pinch
• bay leaf - 2 pcs.
• salt - 2.5 tbsp.

Preparation:

1. It is very important to take the right cabbage: it should be dense and tight. Remove excess top leaves. First cut each fork in half, then cut each piece into 4 more pieces. Leave the stalk so that it holds the leaves together and they do not fall apart.

2.Now you need to blanch each cut piece. To do this, boil water in a saucepan and salt it a little. Place 4 pieces of cabbage into boiling water and keep them there for exactly 3 minutes, no more. Otherwise you will get cooked product. Using a slotted spoon, remove the scalded pieces from the water and place them in a colander to drain excess liquid. Repeat this procedure with the remaining parts.

Blanching will remove the bitterness and specific smell.

3.Now prepare the brine. It will require 2 liters of water, which needs to be boiled. Place two and a half tablespoons of salt, black and allspice peas, bay leaf and the entire bunch of celery into boiling water. Moreover, you don’t need to chop the greens, put them whole. Wait until the water boils again and you can turn off the gas.

4. Peel the beets and cut into thin slices. Hot peppers cut into 4 pieces and remove seeds.

5.Vegetables are pickled in a three-liter jar. Place two beet slices and a piece on the bottom of a glass container hot pepper, 2-3 cloves of garlic. Place cabbage pieces on top in a single layer (about 3 pieces). Next - beets and garlic again, with white cabbage on top. And so continue until the very top. Try to pack all the pieces more tightly.

6.Beets should be on top. Pour the cooked brine over the workpiece. Place the celery on top, curling it into a ring. Cover with a lid, but do not seal tightly. You need to cover it to prevent dust from getting in (you can cover it with a saucer or gauze). When salting, the liquid may leak out of the jar a little, so place it in a bowl.

7. Leave the jar in a warm place for 3-4 days. And then you can try what happened. You can make a salad from this cabbage, season it with vegetable oil, or eat it in its authentic form. It turns out tasty and healthy. Try cooking!

Recipe for pickled Chinese cabbage in pieces. We prepare it a day in advance

Beijing cabbage has more delicate taste than white cabbage. And when marinated, it is excellent. It has a pleasant spicy taste, piquant pungency, and juiciness. It is quite possible that you will like this recipe so much that it will become a frequent guest on your daily and holiday table.

Ingredients:

• Chinese cabbage - 500 gr.
• carrots - 100 gr.
• garlic - 3 cloves
• vegetable oil - 70 ml
• vinegar 9% - 2 tsp.
• ground coriander - 1/2 tsp.
• sugar - 1 tsp.
• salt - 1 tbsp.

How to cook:

1. Wash the Pekinka and divide it into 4 parts. Now cut it into large square pieces. The carrots in this salad will look beautiful if you grate them for Korean dishes. Crush the garlic with a knife and chop it finely.

2. Place the chopped vegetables in a large bowl and add ground coriander to them.

If you want to get a richer aroma, then take coriander grains, heat them a little in a dry frying pan and pound in a mortar.

3.You don’t need water to prepare the marinade. Pour vinegar, vegetable oil into a saucepan, add sugar and salt. Heat these ingredients until the loose crystals dissolve. Don't forget to stir.

4. Pour the hot mixture over the cabbage and carrots and stir very well. Leave the salad on the table until it cools. Then cover with a lid or cling film and refrigerate for a day. The next day, take out this crispy dish and enjoy!

As you can see, prepare pickled cabbage in a fast way very simple. To do this, you just need to know some nuances:

• For quick marinating cabbage needs to be poured with hot brine
• To enrich the taste, you can add bell peppers, carrots, garlic, beets
• spices are added to taste. The most commonly used are black and allspice peppers, bay leaves, coriander, cumin, ginger, and hot capsicum. The list goes on for a long time, experiment and find the perfect balance of taste and aroma.
• Don’t rush to eat the prepared salad right away. Let it marinate for a while.

With this I say goodbye and look forward to visiting you in the next delicious article! Bon Appetit everyone!

The “Five Minutes” cabbage recipe is very simple and does not require much effort or a lot of free time. However, it does involve using vinegar to start the fermentation process. However, vinegar only complements the taste of pickled cabbage, giving it a pleasant sourness.

This preparation can be the basis for many salads and snacks. Pickled cabbage can also be served along with many dishes. Typically, it is used to complement meats, soups and sandwiches.

Basic quick recipe

To make pickled cabbage with vinegar, you will need simple products. This:

• 1 medium green cabbage;
• 1 liter of pre-boiled and cooled water;
• 2 tablespoons table salt;
• 2 tablespoons table sugar;
• 2 tablespoons vinegar essence (70%);
• 1/2 cup vegetable oil;
• 2 dry bay leaves;
• 6 peppercorns;
• 3 cloves of garlic.

How to do it?

First of all, be very careful with 70% vinegar essence. Do not taste it under any circumstances!

Remove any browned or wilted leaves on the outside of the cabbage. Cut the head of cabbage into 6 pieces and remove the thick stems and stalks. Place the cut pieces in a large bowl or container, making sure they fit snugly together.

In a separate bowl, prepare the brine by mixing pre-boiled and cooled water, salt, sugar, vinegar essence, oil, bay leaf and pepper. Chop or crush the garlic cloves and distribute them evenly among the cabbage pieces. Pour the prepared brine over the vegetable stock.

Cover the cabbage with a lid or a large enough plate. This item must be large enough and dense. Now find something that can be used as a press and place it on top of the lid. Dumbbells are ideal for this.

As you can see, the process of preparing such cabbage takes about five minutes. After everything is done, keep the pickle under pressure at room temperature for 3 days. After this, the cabbage is ready to eat. Divide it into jars and put it in the refrigerator.

Another classic option

This quick Five-Minute Cabbage recipe also calls for vinegar. To prepare this pickle, you will need 1-2 heads of cabbage and brine.

The ingredients for the brine are as follows (for 5 liters of cold water):

• vinegar - 1 glass;
• sugar - 2 cups;
• salt - 1.5 cups;
• carrots, pepper, bay leaf - to taste.

How to cook it?

As you can see, this is a recipe for “Pyatiminutki” sweet cabbage. Prepare the brine by mixing all ingredients with water. Cut the cabbage into 4 pieces and place in jars. Fill with brine and press with a press. Leave at room temperature for 3-5 days, then put in a jar and refrigerate. “Pyatiminutka” cabbage marinated in jars for the winter can be served as an appetizer or side dish.

Georgian sauerkraut

Caucasian pickles have a pungent taste and spicy aroma. To prepare pickled cabbage with vinegar in the Georgian style, you will need:

• cabbage - 1 head;
• beets - ½ piece;
• wine vinegar - 2 tablespoons;
• vegetable oil - 4 tablespoons;
• red ground pepper, parsley, cilantro, salt - to taste.

Cooking process

Peel and wash the cabbage, cut it into six or eight wedges without removing the stem.

Place in a bowl, mix with chopped beets, parsley and cilantro, season with salt and red pepper. Add wine vinegar and hot water in equal quantities.

Cover the cabbage with a cloth, place a lid on top and leave the preparation in a warm place so that it can ferment. When the pickle is ready, store it in the refrigerator. Cabbage is served without beets and drizzled with vegetable oil.

What are the benefits of naturally sauerkraut?

The above recipes involve the use of vinegar as a preservative. But can “Pyatiminutka” pickled cabbage be prepared without adding it? Of course yes. Natural fermentation is not only possible, but also healthier.

Healing qualities sauerkraut were described by American nutritionists. They claim that this was the first green vegetable that sailors took with them on long voyages. This is confirmed by historical data. Thus, Captain James Cook wrote in his memoirs that one serving of sauerkraut a day saved his crew from scurvy.

Indeed, this pickle can retain high levels of vitamin C for seven months, provided it is properly fermented and stored.

According to researchers, the history of sauerkraut goes back several thousand years. The Chinese workers who built the Great Wall of China were kept fit and strong by eating this vegetable. They ate this snack as a complement to rice and soy. In those days, sauerkraut could be made with caraway seeds, celery, dill and juniper berries, giving it a wonderful taste that was both sweet and sour. It is believed that the Chinese recipe for sauerkraut was brought to Europe by Genghis Khan. How to salt “Pyatiminutka” cabbage naturally?

Quick sauerkraut recipe

Traditionally, sauerkraut was made in wooden barrels. Nowadays, a small amount of it is usually prepared (5-10 kg), so it is good to use glass jars or ceramic pots as containers. Select good heads of cabbage without green leaves, cut them into strips and mix with salt (250 g salt for 10 kg cabbage). The “Five Minutes” cabbage recipe does not contain any ingredients.

Sprinkle the bottom of the prepared container with a light layer of flour, cover it with cabbage leaves, and then place as much of the chopped vegetable as possible. Cover the top with leaves. To add ready-made dish taste and aroma, you can add carrots, cut into slices, apples (Antonovka), lingonberries or cranberries to the cabbage. Place a wooden circle on top of the workpiece and press down with a clean stone. After a few days, the cabbage will begin to sour, and a layer of foam will appear on top. When the foam disappears, the product is ready for use.

During the fermentation process, regularly pierce the cabbage with a wooden stick to release gas. If mold or salt crystals appear during the fermentation process, carefully remove them.

Sauerkraut with onions and garlic

Onions and garlic are often used in vegetable preparations. This is due to their beneficial properties, as well as with a specific taste and aroma. The five-minute cabbage recipe with these toppings calls for the following:

• cabbage - 1.8 kg;
• carrots - 100 grams;
• onion - 300 grams;
• garlic - 2 heads;
• black pepper - 3-4 peas;
• salt - 2 tablespoons.

How to cook it?

Chop or shred the cabbage in a food processor and grate the carrots. Mix these vegetables and add salt. Knead them by making circular movements with your hands. Add finely chopped onion, garlic and peppercorns, then stir again.

Place the cabbage in a jar. Place a weight on top and leave the container in a warm place for one day, then store in the refrigerator. it's the same classic cabbage"Five-minute" for the winter in jars.

Cabbage with apples

As noted above, when sauerkraut is often used, various fillers are used, including pickles made from whole cabbage leaves that have a particularly original taste. For it you will need:

• cabbage - 1-2 heads;
• apples (Antonovka) - 10-15 pieces;
• salt, pepper - to taste.

How to do it?

Remove the wilted and green leaves from the cabbage heads. Bring water to a boil in a large saucepan, place the cabbage heads in the boiling water and blanch for two or three minutes.

Then remove the cabbage from the pan and place it on the table, stems down. Let it cool.

Place the apple slices between the cabbage leaves, then press the leaves closer together and tie with thick cotton thread. Place in a bowl and season each head with salt. Then cover the vegetables with large, whole cabbage leaves and leave to ferment in the refrigerator.

Sauerkraut with horseradish and honey

Additions such as horseradish and honey can give any dish a specific taste. To make this cabbage recipe, you will need the following:

• cabbage - 3 kg;
• horseradish - 100-150 grams;
• honey - ½ cup.

Use a knife to chop or shred the cabbage in a food processor. Add finely grated horseradish and honey and stir. Fold the mixture tightly into glass jar, cover with a clean cloth and place a weight on top. Leave for 3-5 days at room temperature. Store the finished pickles in a cool place.

Previously, to taste pickled cabbage, you had to wait at least three days for it to ferment and settle... I want to offer you a recipe for delicious quick pickled cabbage in 5 minutes. Pickled cabbage for 5 minutes turns out crispy, juicy and aromatic. And ready to serve on the same day.

Ingredients:

• Cabbage - 3 kilograms;
• large carrots - 3 pieces;
• garlic - 3-4 cloves.

• water - 1.5 liters;
• sugar - 200 grams;
• salt - 3 tablespoons;
• Sunflower oil - 250 grams;
• vinegar 9% - 200 grams.

Step-by-step recipe for quick pickled cabbage in 5 minutes

1. Shred the cabbage. Peel the carrots and grate them on a coarse grater.
2. Peel the garlic and squeeze it through the garlic press.
3. Prepare the marinade: Put water on fire, add salt, sugar, vegetable oil, and when it boils, pour in vegetable oil. Let the marinade boil for 2-3 minutes.
4. Place the cabbage in a prepared jar and pour hot marinade over it. Don’t be afraid to pour it hot, it won’t become a little softer, but it won’t lose its crispiness.
5. Let the cabbage sit in this marinade for 2 hours, cool down and be ready to eat.
6. Store cabbage in the refrigerator under a nylon lid.

This is a very simple recipe for quick pickled cabbage in 5 minutes, even a beginner can do it, the recipe has already been tested and tested several times.

Hello guests and subscribers of the blog site!

Time flies so imperceptibly that autumn has already arrived. It's time to go to your garden plot again and harvest a new crop of vegetables. Today I propose to make pickled cabbage, because we talked about it in the previous issue. Let's consider this time, only the most quick recipes preparations. Of course they will also be delicious. Let's learn to conquer everyone from the first spoon.

Making this salad is easy and simple. At least for every day, at least roll it up in glass bottles, that is, for future use. This note will definitely help you with this. It presents options for all occasions, so you can try it today in a couple of hours. Or, if you are already thinking about preparing for the winter and you have a mountain of vegetables on the balcony. Then, 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 pelluski or shredding it on a special grater. There are many options on how to do this correctly. And all of them are clearly good, especially when it’s already a cold season outside. And you once reached into the cellar and took out a jar of 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 are used to seeing in. This one has a gentle 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 take a closer look and start creating and conjuring, using only the best and proven methods.

I think that any housewife, whether a beginner or an already avid one, should be able to prepare such pickled delight in her arsenal. In the last issue, we made all kinds of salads. And now the time has come when preparations are in full swing.

So, how can you cook such cabbage and manage to do it both instantly and deliciously? As always, a simple recipe will help, which always helps me out 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 be discussed 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 your belly with new 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 of cabbage, remove all dried and flabby leaves. Then start cutting, cut it in half, remove the stalk, and divide it into pieces depending on the size. It is enough to do this in 6-8 parts.

After this, place the pieces in a deep container and proceed to the next stage of work.

2. So, start preparing a special filling, mix salt and granulated sugar in a cup, add warm or hot water and stir. As soon as the bulk ingredients dissolve, feel free to add vegetable sunflower oil.

3. Wait about half an hour until the marinade reaches room temperature and immediately pour in the vinegar essence. Then add bay leaves, peppercorns and mustard seeds, which will add and give an even more interesting taste. Stir and let stand for 5-10 minutes.

4. Then use a sharp knife to chop the peeled garlic cloves. Or you can use a fine grater. Sprinkle garlic on the chopped cabbage and immediately pour in the prepared cold marinade.

5. Now come up with a pressure, for this you can take any plate or lid and put a jar of water or something very heavy on it. Leave to marinate on the counter at room temperature for a few days, about 2-3 days.

7. And also fresh or Korean carrots. In general, think about the serving and help yourself to your health! She leaves the table at age, especially if there are young potatoes nearby homemade. Happy discoveries, friends!

Instant pickled cabbage - a very tasty recipe for a 3 liter jar

Now, as promised, we move on to the next option, which will allow us to place the cabbage in a special way in glass containers and store it in a cool place for a long time. With all this, the preparation will turn out incredibly tasty, 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 extremely cold.

But, there are also super options where the cabbage is poured with boiling oil so that it is amazingly saturated with all the aromas of spices; I remembered this about the Korean version. IN Lately he fascinates everyone more and more.

We often make sauerkraut (if pressure is placed on the vegetables and they sit at room temperature for a couple of days with salt), and we say that we pickled it. Personally, I think that here, whoever is used to it. But, nevertheless, preservation makes the cabbage preparation sweetish and does not have a sour smell. In general, how many people have so many opinions.

In any case, the secret of pickled cabbage is in the marinade. To learn how to prepare it correctly and exactly when to pour it, read the step-by-step instructions below.

We will need:

• cabbage of any kind - head of cabbage
• 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. As soon as it boils, pour in the vinegar and bring to a boil. Cool to room temperature.

2. Chop the cabbage and grate the carrots. Mix these two vegetables in one bowl.

3. And start packing into the jar. Do this with little effort, compact it. Then pour in the cooled marinade to the very edges.

4. Screw the workpiece tightly and hermetically, after 8 hours you can try it. It can be 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 add so many flavors that you will try new masterpieces every time.

This recipe is quick and very tasty, thanks to the fact that the cabbage here is placed in a liter jar and can be tasted after 24 hours.

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 comfortable with such spices, then read the article below, in it you will find recipes for cabbage with other ingredients, such as apples or beets. I definitely recommend trying all these simple cooking methods. And choose your one and only. But I think 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
• Carrots - 1 pc.
• Bay leaves - a couple of pieces.

For the 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 shred it using a super grater, which can easily cope with this task. Usually such devices are found in any home. Do the same with carrots, you will get vegetable shavings. Press the garlic through a press or finely chop it with a kitchen knife. Combine all this in one bowl and squeeze well with your hands and stir until smooth.

2. Next, fill a liter jar with this vegetable preparation, and this should be done by lightly pressing on the mass. Just press down. After a gap of 2-3 cm, add coriander seeds (no need to grind them), then cabbage and carrots again, and so on. Once everything is laid out, add pepper and bay leaves on top.

3. Now you need to make hot brine. Add salt and sugar to boiling water, stir and simmer until the ingredients dissolve. Then add citric acid. She will dissolve in no time. Turn it off and run to fill the jar to the very top.

4. As you can see, the grains may float slightly to the surface, this is how 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 after 12-16 hours.

5. But, truly, this ancient and wonderful recipe says that you need to soak such a delight 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 carefully with your hands or a spoon, and then flavor it with oil.

Instant pickled cabbage for the winter in jars

As promised, a wonderful recipe that will give you new sensations in taste, since it is prepared exclusively with sour Semerinko apples. These contain a lot of acid and will only speed up the canning process. Who would have thought, but it is so.

Cool idea! And instead of vinegar essence, here we use freshly squeezed lemon juice. It comes out awesome! It's worth a try and never change this option.

Another important rule for such a preparation is the proportions of salt, because the final result will depend on them. If you take too much, the dish will be over-salted, if you take too little, it will generally sour and be soft and crumbly in structure. The main thing is to get a crispy structure. Therefore, 5 kg of cabbage is usually added to 100 g of salt.

Pass this option on from generation to generation, let it become one of your favorite and unique ones. Good luck.

We will need:

for 1, 2 and 3 liter jars:

• salt - 2-3 tbsp. l
• water – 250 ml
• any cabbage, white cabbage shown - 2 kg
• Semerinko apple – 2 kg
• lemon - 1 pc.
• coriander - optional
• peppercorns - 10 pcs.
• carrots - 2 kg

Stages:

1. Vegetables and fruits, as you may have noticed, are used in equal proportions, cut into strips. Of course, if you decide to make a large batch, then take a grater, it will be too tedious by hand.

Remember, all the top leaves from the cabbage should be removed and not used, otherwise you will ruin the whole job.

2. Mix all the chopped products with your hands and pepper in your own way. Then add coriander. But dilute salt and the juice of one lemon in water, you get such a drop-dead sour brine. Pour it into the vegetable mixture and stir.

3. Then take clean, sterile jars and press the prepared mixture tightly into them. And at the very end, place whole leaves of cabbage right on top. Cover with nylon lids and lower into the cellar for long-term storage. If you want to try it today, then wait 24 hours in a warm place and eat to your health!

Canned cabbage with Korean seasoning pieces

The author of this story called this snack a bomb. And indeed, if you haven’t tried this delight yet, then you’re clearly out of the loop. After all, it’s incredibly tasty, and it won’t be difficult to make. Dedicated to all gourmets of spicy cuisine, by the way, using this principle you can make both, and even.

You will need the following product components for this work. Don't forget about the seasoning Korean salads, it will obviously be better with her. Take it around 1 tsp

But for the marinade the following:

Marinated cabbage with bell pepper - very tasty in a jar

I think that when it’s autumn, we are ready to do anything so that the vegetables don’t go to waste and we begin to think and think. And then all sorts of thoughts come, such as combining several components into one at once. Why not. Look what an exquisite and elegant appetizer came out of sweet bell peppers with cabbage and carrots. Crunch for your health!

Complement your lunch or dinner, and also serve at a feast or for

We will need:

Stages:

1. Wash all vegetables and dry with a paper towel. Remove the core and stalk from the bell pepper and peel the carrots. And chop all the vegetables into thin pieces. By the way, you can grate the carrots on a coarse grater.

2. Now make the marinade. Dissolve salt and sugar in water, then pour in refined sunflower oil. Bring this mixture to active boiling, pour in vinegar.

3. Now mash all the vegetables in a bowl with your hands.

4. Then transfer the vegetable mass into a clean jar. And tamp lightly so that it is tight. It turned out to be 1.5 liters of salad. Fill each container with hot marinade. Put on plastic lids and cool, then place on the middle shelf in the refrigerator.

One more tip! It’s best to make this preparation the day before, and in the morning you can taste it.

4. It turned out very beautifully, and most importantly, this dish is juicy and aromatic. Your household will definitely appreciate it. Bon appetit!

Korean pickled cabbage

Everyone knows that a couple of years ago, or maybe decades, that fermenting or pickling cabbage was very difficult and time-consuming. But, as they say, nothing stands still. Previously, people stored vegetables in tubs or barrels. And now everything has become much simpler. I don't know who, but probably one smart cook came up with such an extravagant presentation in order to somehow stand out from 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 spicier dishes. After all, they all whet your appetite and give you a boost of energy.

We will need:

Stages:

1. Shred the cabbage using a vegetable slicer. And pour salt and sugar directly into it. Start squeezing it with your hands until the juice comes out.

Pass the carrots through a special grater for Korean carrots. Squeeze the garlic through a press. Stir.

2. Vegetable oil heat in a frying pan until lightly smoking. Then add ground red 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 these 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. This is such a delicious dish. I hope you liked it too. Have fun!

Crispy and juicy cold brine pickled cabbage

As you may have noticed, most previous recipes used a hot marinade for cabbage; in this one we will use a cooled one. The result is also tasty, with a slight spiciness, and also has a garlicky taste.

We will need:

Stages:

1. First make the marinade, take half a liter of water and place it in a saucepan, then take about 5 tbsp sugar, 1 tbsp salt and two bay leaves. For charming notes, also add cloves and two types of pepper, allspice and black peas. Boil this potion and cook for 5 minutes.

2. Chop the cabbage and grate the carrots on a coarse grater or Korean grater. Chop the peeled garlic cloves into small pieces. Mix everything.

If the cabbage is a little gnarly, crush it with your hands until the juice releases.

3. Now pour the marinade directly into the bowl and stir. Place the press and let it stand in this position for about 30 minutes. After the time has passed, the vegetables will shrink, as it should be. For storage, you can transfer it to a jar or store it in a saucepan.

4. You can eat within 1 hour, but it’s better to wait 1 day. Decorate green onions. This 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 more simple recipe? Then it’s in front of you, I want to demonstrate it, because here you don’t need to tediously chop cabbage for hours into thin shavings. It will be enough to use a knife, since the vegetable will be cut into pieces.

This great snack will help you diversify your festive table and amaze everyone. In addition, you can easily pack it in jars, and take it out in winter and try it.

In winter, you obviously won’t be able to pull off this salad by the ears. Ah-ha. So, let's get to work.

We will need:

for 4 cans 3 l:

• a head of cabbage - enough for a jar
• garlic - head
• bell pepper - 3-4 pcs.
• carrots - 3-4 pcs.

For 2 liters of 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. You can cut carrots in any way, into circles or cubes, as well as into strips. The bell pepper is not finely chopped, but cut into halves. Peel the garlic and cut into slices.

Did you know? Hot peppers and apples will add an unusual note.

Thus, in random order, throw all the vegetables into sterile jars.

2. Make the marinade, add a glass of granulated sugar and salt to already boiling water, stir. Add cloves, peppercorns and bay leaves, pour in 9 percent vinegar and boil. Immediately turn off the pan and pour this brine to the very top of the jar.

3. Close with metal lids with a special key. Leave the pieces to stand at room temperature for 2 days, and then put them in a closet or cool room for storage.

Spicy-sweet cabbage with beets and garlic

I also want you to add such an interesting and unusual option pickles with beetroot. After all, it is this vegetable that gives it an extraordinary taste and also makes the snack even more beautiful. After all, cabbage becomes and turns purple. And carrots will make this dish sweeter. In general, it will still be a delicacy.

In fact, this recipe refers to Georgian cuisine. We will look in more detail next time in a separate article. And now I propose to take this one into service.

We will need:

for a 1 liter jar:

• Small beets - 1 pc.
• Carrots - 1 pc.
• White cabbage - 0.7 kg
• Coarse table salt - 1 tbsp
• Water - 750 ml
• Onion - 1 head
• Garlic - 10 cloves
• Ground red pepper - a pinch

you can take a 2 or 3 liter jar, then increase the ingredients in the required proportions

Stages:

1. Peel the beets and carrots and wash them in water first. Then chop everything, the beet into half rings along with the onion, and it is better to cut the carrots into slices.

2. Chop the cabbage into rags, that is, into small pieces of arbitrary size.

3. Then start placing it in a 1 liter jar, and you need to do this in layers. Place onions on the bottom, then cabbage, beets, cabbage again and the final layer - carrots.

3. Now pour a heaping tablespoon of salt on top, plus a pinch of red pepper and fill with plain water, boil it in advance and cool to 40 degrees.

Put on a nylon cover and leave in a warm place for 3 days. And then take a sample, gentlemen. It looks simply gorgeous.

Cabbage salad for the winter - recipe “Finger lickin’ good” with cucumbers

Do you want to make a vegetable duet or trio? So why not combine tomatoes, cucumbers and cabbage in one jar at once? It will look just great, and most importantly, it will be very, very tasty.

This is interesting! Our ancestors called cabbage the third bread. So let's not break traditions.

This salad is popularly called Kuban salad; it has actually been tested for decades. And by the way the feature of this dish Another advantage is that it is prepared without sterilization and without garlic.

We will need:

For 5 liters - vegetables 1 to 1, that is:

• carrots - 1 kg
• tomatoes - 1 kg
• cabbage - 1 kg
• bell pepper – 1 kg
• onions - 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 granulated sugar and then salt (half of the total amount). Start kneading with your hands until the juice comes out.

Chop the onion into half rings, but grate the carrots on a coarse grater. Chop the bell pepper into cubes. Combine all the vegetables in a bowl and add sunflower oil, sugar and salt. Stir. Next add bay leaves and peppercorns. + 50 ml vinegar. Stir thoroughly with a wooden spatula.

3. Leave the salad to marinate. In an hour you will see the juice. You can already use it. But, if you are making it for the winter, then bring the entire mixture to a boil over medium heat and cook for 8 minutes. Then pour in the remaining 100 ml of vinegar and continue cooking for 1 minute.

5. Twist the lids. Turn them over on the other side with the lids down, put them in a fur coat and let the jars cool, and after 24 hours take them to the cellar.

As you can see, additional heat treatment nothing was done, the result will definitely surprise and delight you. Have fun!

Pickled cabbage rolls with carrots for the winter

Well, another autumn exclusive, these are cabbage rolls or you can call them whatever you like, rolls. There is nothing difficult, but the gourmet looks incredibly beautiful, use it as a ready-made snack at any special event. Find out all the details in this video.

Here is such a modest selection of autumn and winter salads released today. I tried to find for you the fastest recipes for pickling cabbage. I hope you found what you were looking for. See you on the site.

Pickled cabbage - best snack for the Russian table. It goes well with many dishes and whets the appetite. In addition, it is good for health. Doctors say that cabbage, including pickled cabbage, can work wonders. And above all, it is a wealth of vitamins that protect the body from colds in winter and increase immunity.

Therefore, if you have a couple of forkfuls of cabbage, I advise you to use it for a delicious salad. It can be prepared both for the winter and eaten immediately. After all, this vegetable can be stored all year long without any problems. fresh. And in winter, you can take out a jar and season the cabbage with oil to make a cabbage salad. But of course, most housewives know that sauerkraut makes incredibly tasty and rich cabbage soup.

And in this article, I have collected a lot delicious recipes pickled cabbage, which are quick and easy to prepare. I suggest you do this together, and right now. After all, all the ingredients are simple and accessible. Especially now, during the harvest season.

So let's get started...

Now I will show you how to easily and simply prepare a delicious and crispy cabbage and carrot snack. It can be stored all winter, but, as a rule, it rarely survives until the first frost - it is eaten instantly!

Ingredients for a 3 liter jar:

• White cabbage;
• 8 cloves of garlic;
• carrot;
• fresh parsley;

Products for marinade:

• one and a half liters of water;
• half a glass of vegetable oil;
• a glass of vinegar (9%);
• 2 tablespoons salt;
• 6 bay leaves;
• a mixture of peppercorns to your taste.

Step-by-step description of the recipe:

1. Prepare the marinade. To do this, combine everything in a saucepan or saucepan necessary products and put it on the stove. Bring to a boil and cook for 2 minutes. After this, you need to turn off the heat and leave until it cools completely.

2. Cut the cabbage into 4 pieces and remove the hard core. After this, divide each part in half. Cut the carrots into slices. Peel the garlic, wash the herbs.

3. Place a layer of cabbage on the bottom of a clean jar. To do this you need to divide it into sheets. Place carrots, garlic and parsley on top. Press down with your hand. Thus, lay out several layers to the very edges of the jar. Press down carefully after each layer.

4. Pour cooled brine so that it covers the entire salad. You will end up with some liquid left. Don't rush to pour it down the sink. After a day, check the marinade level. If it drops, add more liquid. Cover with a regular nylon lid and put in the refrigerator or basement.

The salad turns out very tasty, appetizing and crispy. It flies off the table very quickly, especially under potatoes. Bon appetit!

Pickled cabbage with beets for the winter in jars

Cabbage with beets is doubly healthy and beautiful. The color of the snack directly depends on the amount of beets. In this recipe I will indicate the optimal ratio of all ingredients. This cabbage is ready within a day after closing the jar. And in a cool place it can be stored all winter.

Ingredients for a 2 liter jar:

• half a kilo of cabbage;
• 200-300 grams of carrots;
• 400 grams of beets;
• 5 cloves of garlic;
• peppercorn mixture - to taste;
• 2 bay leaves;
• You can add chili pepper if you wish.

Brine per liter of water:

• one tablespoon each of granulated sugar and salt;
• 4 tablespoons of vegetable oil;
• half a glass of vinegar 9%.

Step-by-step description of the recipe:

1.Peel the cabbage from the upper wilted leaves. Cut the head of cabbage into 4 parts and remove the stalk. Then cut each part into pieces of such a size that they fit into the neck of the jar.

2. Peel the carrots and cut into slices. If you are using large vegetables, then you can cut them into half rings or quarters.

3. Do the same with beets. It needs to be peeled and cut. If it is small, you can chop it into circles. In this case, the beets were medium in size and cut into half rings.

4. Place a few pieces of beets, carrot slices and a mixture of peppers at the bottom of a clean jar (in this case, a 2-liter jar). Add bay leaves and a couple of cloves of garlic. If you are using chili pepper, you should also add it now.

5. Place several pieces of cabbage tightly on top. Continue the layers in this way until the neck. Beets, carrots and garlic should be on top.

6. Prepare the marinade. To do this, boil water, after dissolving granulated sugar and salt in it. As soon as it boils, add vinegar, oil and remove from heat. Fill the jar to the top with hot liquid.

7. Cover with a plastic lid and leave on the counter for 2 days. After this, it can already be served for lunch. If you plan to store it, you need to move the jar to a cool place.

Instant pickled cabbage pieces

This cabbage will not leave anyone indifferent. It turns out very tasty, and it takes no time to prepare. Try it and see!

Ingredients:

• one and a half kilograms of fresh cabbage;
• 1 large carrot.

For the marinade:

• one and a half liters of water;
• half a glass of granulated sugar;
• one and a half tablespoons of salt;
• a tablespoon of vinegar essence (70%);
• peppercorns and bay leaves.

Step-by-step description of the recipe:

1. Shred the cabbage as you like. Some people like larger pieces, while others like small straws. Grate the carrots on the coarse side of a grater. Combine them together in one bowl and mix.

2. Cook the marinade. Place water on the stove and wait until it gets hot. At this stage, add salt, add granulated sugar and dissolve them. Pour in vinegar and oil, add pepper and bay leaves (about 3 leaves). Boil for 5-7 minutes after boiling.

Be sure to taste the brine. You may want to add salt or sweeten it.

3. Then the marinade needs to be slightly cooled and strained.

4. Pour the brine into a clean jar. Then put the cabbage and carrot salad there. Now that all the vegetables are in the jar, you need to crush them well with your hands so that they all end up in the brine.

5. Close the lid tightly and put it in a cool place for 6-8 hours. I usually do this in the evening, and in the morning you can eat a delicious salad.

It turns out very tasty and juicy. And most importantly, it’s very simple.

Delicious pickled cabbage for the winter under iron lids

Preparing cabbage salad for the winter using this recipe is very simple. If you wish, you can chop more carrots or bell peppers here. We will prepare it only from cabbage, with a delicious marinade.

Ingredients:

• cabbage;
• allspice;
• cloves of garlic (about 2 pieces per liter jar);
• bay leaf (1 leaf per liter jar);
• dill inflorescences;
• vinegar (9%) at the rate of 1 teaspoon per liter jar.

For the marinade:

• one and a half liters of water;
• a glass of granulated sugar;
• 2 tablespoons salt;
• a few peas of allspice.

Step-by-step description of the recipe:

1. Chop the cabbage thinly. Don't forget to remove the top leaves first. They are usually lethargic and slightly spoiled. The stalk also needs to be cut out.

2. Wash and sterilize the jars. Place a few peppercorns on the bottom. Adjust the quantity yourself, depending on the type of pepper and the denomination of the jar.

3. Place dill, bay leaf and finely chopped garlic on top. Cover with a whole cabbage leaf.

4. Lay the shredded cabbage tightly, pressing it lightly with your hands.

5. Prepare the marinade. To do this, you need to boil water, add salt and dissolve granulated sugar. Place a few peppercorns there and cook for 1-2 minutes after boiling. After cooking, the brine must cool completely. If you pour hot liquid over such cabbage, it may become slimy and not very tasty.

6. Fill the jars to the top with warm brine. Spicy lovers can add a piece of hot pepper. Seal tightly with iron lids and leave for 10 minutes. After this, turn them upside down for 2 hours.

7. Now the cans are sent to the basement or cellar for storage.

Pickled cabbage with bell pepper

Cabbage salad is delicious in any recipe, but it is especially good in combination with bell pepper. These two vegetables complement each other perfectly. The result is a very aromatic, juicy snack with a sweet and sour taste, which crunches appetizingly while eating.

Ingredients:

• kilogram of cabbage;
• 1 bell pepper (preferably red);
• 1 carrot.

For the marinade:

• half a liter of water;
• a tablespoon of salt;
• 6 tablespoons of nine percent vinegar;
• 7 tablespoons sugar;
• 80 ml vegetable oil.

Step-by-step description of the recipe:

1.The first step is to prepare the brine. After all, by the time you pour the vegetables, it should already be warm. So, in a saucepan or small saucepan, dissolve salt and granulated sugar in water. Add oil, stir and set on fire. After boiling, immediately remove from the stove. Only then pour in the vinegar.

2. Chop the cabbage into medium strips. You can do this smaller or, conversely, larger.

4. Grate the carrots on the coarse side of a grater.

5. Mix all vegetables evenly among themselves. Fill the jars with the resulting mass. When the brine has cooled and becomes warm, pour it over the cabbage.

6. Close with lids and put in the refrigerator for 8 hours. If you make the snack in the late afternoon, you can leave it overnight. Even if I cook it in the morning, I leave it until the next morning. During this time, the vegetables are fully saturated with the aroma of the marinade and each other.

A tasty and crispy salad is ready! Bon appetit!

Pickled cauliflower for the winter - crispy and very tasty

For the winter, you can pickle not only white cabbage, but also its closest relative, cauliflower. Try this recipe. Spicy lovers will definitely like it. People call it “Korean-style vegetables.”

Ingredients:

• 3 and a half kilograms of cauliflower;
• kilogram of red sweet pepper;
• 2-3 heads of garlic;
• 3 pods of hot pepper;
• 800 grams of carrots;
• vinegar (1 teaspoon per liter jar).

For the marinade:

• 3 liters of water;
• 2 tablespoons salt;
• 3 tablespoons granulated sugar;
• 1 tablespoon of dry adjika (you can use seasoning for Korean carrots).

Step-by-step description of the recipe:

1. Disassemble the cabbage into small inflorescences, rinse them and boil them in water for 10 minutes. Then drain in a colander and dry slightly.

2. Grate the carrots using a Korean vegetable grater. If you don’t have one, you can use a knife or a regular grater.

3. Bell pepper chop into small strips, and bitter into rings. The latter need not be cleared of seeds. Peel the garlic and pass through a press. Mix all the vegetables, including cabbage, in one bowl.

4. Divide the salad into jars. From the stated amount of ingredients I get 7 liter cans. The mass should reach the “hangers” of the dish. Immediately place them in a wide pan for sterilization.

5. B hot water dissolve granulated sugar, salt and seasonings. Mix thoroughly and pour the brine over the salad. Cover with lids. Sterilize in water for 10 minutes after boiling.

6. Pour a teaspoon of vinegar into each jar and seal tightly. Now they need to be turned over and sent “under the fur coat”. It can be an old jacket, blanket or blanket. After cooling completely, transfer the jars to the basement.

My best recipe for pickling cabbage for the winter

My family really loves pickled cabbage. But the most popular is the Kuban salad. Vegetables according to this recipe turn out simply fantastically tasty. Due to the absence of long heat treatment, they have a natural aroma and crunch, and the vitamin composition is preserved as much as possible. Despite this, it can be stored all winter in a cool place.

Ingredients:

• a kilogram of cabbage, sweet peppers, tomatoes and cucumbers;
• half a kilo of carrots and onions;
• half a glass of granulated sugar;
• 2 level tablespoons of salt;
• a glass of vegetable oil;
• half a glass of nine percent vinegar;
• 10 bay leaves;
• 20 pieces of peppercorns;
• You can add hot pepper to taste.

Step-by-step description of the recipe:

1. Finely chop the cabbage. To do this, you can use a special shredder or a regular knife. Add a little salt and mash with your hands.

2. Tomatoes and cucumbers can be cut into medium pieces, as you would for a fresh salad.

3. Grate the carrots on a grater (large), turn the pepper into thin strips, and cut the onion into neat half rings.

4. Combine all the vegetables in one large bowl, add granulated sugar and salt. Add peppercorns and bay leaves here. Now it's the turn of vinegar and oil. At this stage you only need to add a third of the vinegar. You need to pour them into the vegetables and mix all the ingredients thoroughly so that the seasonings are evenly distributed. If you want the dish spicier, you can add a little hot pepper Chile.

5. Leave the salad to marinate in this form for 1 hour. During this time, it will release juice and a stunning aroma.

6. At this stage, I make sure to set aside some salad to try because it’s impossible to resist.

7. Put the vegetables on the fire and wait until they boil. After this, boil for 8-10 minutes and add the rest of the vinegar.

8. Place the salad in clean and sterile jars. Seal and invert onto lids.

9. Cover with something warm (blanket, jacket or rug) and leave for 12 hours. During this time, the contents of the jars will cool down and they can be safely transferred to storage.

Marinate early cabbage

As soon as the first one appears early cabbage, it’s hard to resist the temptation to marinate it. Some people believe that making such a snack from early varieties not worth it. But this is not at all true. Of course, such cabbage should not be stored for a long time. However, instant meals from it turn out to be very tasty.

Ingredients:

• 2 kilograms of cabbage (can be early);
• 6 cloves of garlic;
• 1 carrot;
• half a glass of vinegar;
• one and a half tablespoons of salt;
• half a liter of water;
• half a glass of granulated sugar;
• half a glass of vegetable oil;

Step-by-step description of the recipe:

1.Cut the cabbage into cubes about 2 centimeters thick. Determine the length yourself. The main thing is that it is convenient to eat.

2. Cut the carrots into medium cubes. It is more beautiful to do this with a figured knife.

3. Place a layer of cabbage in a large saucepan. Cover it with a small amount of carrots and a couple of heads of garlic. So lay out the layers to the very edges of the dishes.

4. Prepare the marinade. To do this, you need to dissolve salt and granulated sugar in warm water. Add oil and vinegar there. Mix thoroughly and pour this brine over the vegetables. Press with a plate and apply pressure. Place on the balcony or in the refrigerator.

This cabbage is ready to eat after 2 days. But the most optimal time is 1 week. Bon appetit!

Broccoli for the winter in jars

We recently looked at how to cook. Now I would like to introduce you to a very interesting recipe broccoli for the winter.

Ingredients:

• 1 head of broccoli;
• 1 carrot;
• 4 cloves of garlic;
• a bunch of dill;
• one and a half liters of water;
• 8 tablespoons granulated sugar;
• 3 tablespoons salt;
• a quarter glass of nine percent vinegar;
• half a glass of vegetable oil;
• 3 bay leaves;
• 8 peas of allspice.

Step-by-step description of the recipe:

1. Separate broccoli into small florets. If they turn out too large, they can be cut into 2-4 pieces.

2. Cut the carrots into half rings and the garlic into circles.

3. Cut the dill with a knife or tear it with your hands into beautiful branches. Mix all this in one bowl.

4. Cook brine from all other products from the list. You need to boil it for 5-10 minutes after boiling.

5. Place vegetables in jars and pour hot marinade over them. Sterilize the salad directly in the jars in boiling water for 10 minutes. After that, seal them and turn them upside down. Cover with a blanket and wait until it cools completely. After this, move it to the basement.

You have just met some very tasty and in simple ways pickle the cabbage. Each of them is worth trying at least once. Lovers of crispy cabbage will definitely appreciate it. What is the cooking method? coleslaw do you use most often? Perhaps you already have experience preparing the above options?

Share your achievements in the comments. I wish you delicious culinary victories! See you again!