A simple pickled cabbage recipe. Instant pickled cabbage very tasty recipes. Cooking step by step

Every autumn, housewives make preparations from vegetables. The most common is pickled cabbage for the winter. This dish perfectly complements fish and meat, and is also suitable for any side dish.

This is the most economical variation, the preparation of which requires a minimum of products.

The fastest, easiest and a budget option.

Ingredients:

• laurel - 3 sheets;
• vinegar - 2 tbsp. spoons;
• cabbage - 3000 g;
• salt - 2 tbsp. spoons;
• carrot - 2 pcs.;
• spices;
• ground red pepper;
• water - 1000 ml;
• sugar - 140 g.

Cooking:

1. Chop the head of cabbage (you need square pieces). Turn carrots into half rings. Take a press, skip the red pepper and chop the garlic.
2. Mix cabbage straws and carrots. Add bay leaves and stir.
3. Boil water, add granulated sugar and sprinkle with salt. Boil.
4. Pour in the vinegar and stir.
5. Pour over vegetables. Cover with a lid and leave for a couple of hours. Hide in the refrigerator and stand for a day. Snacks are stored there.

Recipe for cooking with beets in jars

For cooking, use late varieties of vegetables. Cabbage with beets in jars turns out to be beautiful in appearance and amazingly tasty.

Ingredients:

• salt - 2 tbsp. spoons;
• vinegar - 150 ml (6%);
• beets - 1 pc.;
• laurel - 3 sheets;
• cabbage - 2000 g;
• carrot - 1 pc.;
• oil - 1 tbsp. sunflower spoon;
• black pepper - 11 peas;
• garlic - 4 cloves;
• water - 1000 ml;
• allspice - 11 peas;
• sugar - 140 g.

Cooking:

1. Cut the head of cabbage, you should get four parts. Then cut each piece again into the same number of pieces.
2. Bars will need to cut carrots and beets. Chop the garlic cloves into slices.
3. Prepare a basin in advance, place vegetables in it and mix.
4. Sterilize jars, place a mixture of vegetables in them. Tamp.
5. Pour granulated sugar with water, salt and add peas. Pour in oil, add laurel and pour vinegar. Stir, boil and pour jars with this hot solution.
6. Cover with lids.

in Korean

A simple cooking method that produces a spicy, savory dish. Suitable for cooking not only Chinese cabbage but also white.

Spicy cabbage will not leave anyone indifferent!

Ingredients:

• water - 950 ml;
• garlic - 270 g;
• cabbage - 9500 g;
• hot red pepper - 3 pods;
• salt - 100 g.

Cooking:

1. Take warm water, add salt and stir.
2. Cut the heads of cabbage into six parts, pour over the liquid and set aside for three days.
3. Grind garlic and pepper (you can use a meat grinder). The amount of pepper can be reduced or increased as desired.
4. Remove the vegetable from the brine, rinse. Take the twisted mass and coat the cabbage with it.
5. Place everything in a container, put oppression and stand for three days. Keep refrigerated.

With bell pepper

Vegetables are crispy. A good option appetizers for the festive table.

Ingredients:

• salt - 60 g;
• pepper - 470 g Bulgarian;
• vinegar - 140 ml;
• cabbage - 2450 g of white cabbage;
• carrot - 470 g;
• sugar - 100 g;
• onion - 470 g of onion;
• oil - 200 ml vegetable.

Cooking:

1. Chop the forks and chop the onions. For snacks, half rings are needed.
2. Cut the Bulgarian pepper into strips, grate the carrots.
3. Mix vegetables, sprinkle with sugar and salt. Pour in vinegar and stir.
4. Pour in the oil, put the whole mass into jars and cover with lids.
5. You can use it after four days.

Option in jars with aspirin

So that the consistency of vegetables does not change over time, and the harvest remains fresh all winter, preservatives are added. In this capacity, aspirin is successfully used.

Cabbage will keep fresh throughout the winter.

Ingredients:

• coarse salt - 2 tbsp. spoons;
• laurel - 6 sheets;
• cabbage - 3 heads;
• carrots - 6 pcs.;
• sugar - 2 tbsp. spoons;
• aspirin - 3 tablets;
• pepper - 9 black peas;
• vinegar essence - 3 teaspoons;
• water - 950 ml.

Cooking:

1. Prepare jars (wash and sterilize).
2. Take a grater, preferably larger. Grate the carrots, chop the forks and mix the vegetables.
3. Pour salt into sugar, mix and pour water.
4. Boil, cool, add peppercorns, laurel and a tablet. Dissolve the last one.
5. Tamp the vegetables in a jar, pour over the brine and cover with lids. Insist for a day.
6. Pierce with a long knife, release gas and pierce again in half a day.

Repeat the process three times, pour in the vinegar and close the lids.

Instant marinated cabbage

If you want to enjoy a pickled appetizer, then we suggest using the quick method of preparing it.

Ingredients:

• carrot - 1 pc.;
• oil - 120 ml vegetable;
• water - 950 ml;
• cabbage - 2000 g;
• garlic - 3 cloves;
• salt - 2 tbsp. spoons;
• laurel - 2 sheets;
• black pepper - 5 peas;
• sugar - 3 tbsp. spoons.

Cooking:

1. Cut the head of cabbage into pieces. Grind the carrots and mix the resulting circles with cabbage.
2. Pour water into sugar, salt and pour in oil.
3. Grind the garlic cloves, throw in the marinade and place the peppercorns. Throw in the laurel and stir.
4. Put on the burner, wait for the liquid to boil and pour in the vinegar.
5. Tamp vegetables, pour liquid. You can eat the next day.

Delicious and crispy pickling

Sweet-tasting cabbage turns out crispy and cooks very quickly.

The cabbage is crispy and slightly sweet in taste.

Ingredients:

• salt - 1.5 tbsp. spoons;
• oil - 150 ml vegetable;
• sugar - 100 g;
• cabbage - 2000 g;
• onion - 1 pc.;
• vinegar - 100 ml;
• carrot - 2 pcs.;
• water - 470 ml.

Cooking:

1. Onions will be required in the form of straws. Cabbage too. The orange vegetable should be cut so that the thinnest sticks are obtained. Mix everything and put in a container.
2. Boil water, add sugar and salt. Wait for the liquid to boil and stir - the crystals should all dissolve by this point.
3. Pour in the vinegar, then the oil and immediately pour over the vegetables. Cover with a lid. Leave for half an hour.

To keep the cabbage crispy, do not squeeze it while mixing. Raisins will help diversify the taste of the snack - it will make the dish sweeter.

Spicy pickled cabbage for the winter

For lovers of spicy dishes, this cooking option is suitable.

Ingredients:

• head of cabbage - 2000;
• black pepper - 10 peas;
• salt - 2 tbsp. spoons;
• cloves - 5 pcs.;
• garlic - 5 cloves;
• sugar - 190 g;
• oil - 100 ml of sunflower;
• carrot - 3 pcs.;
• water - 950 ml;
• vinegar - 300 ml (9%).

Cooking:

1. Chop the garlic cloves, chop the head of cabbage, grate the carrots and mix everything. Place in jars that have been sterilized in advance.
2. Bring water to a boil. Sprinkle with sugar. Salt. Dissolve and toss in the pepper. Attach the cloves, pour in the oil and vinegar. Mix.
3. Pour the vegetables with the resulting composition and cover with lids.

With carrots and garlic

Fast way cooking, thanks to which you can deliciously complement your dinner.

Quick cooking method that takes only 2 hours.

Ingredients:

• salt - 3 tbsp. spoons with salt;
• cabbage - 1900;
• carrot - 1 pc.;
• vinegar - 200 ml (9%);
• garlic - 3 cloves;
• laurel - 5 sheets;
• water - 950 ml;
• sugar - 8 tbsp. spoons;
• oil - 180 ml vegetable.

Cooking:

1. Cut the cabbage (you will need large pieces). Chop carrots.
2. Chop garlic and mix with carrots.
3. Lay in layers in a container - first cabbage, then carrots.
4. Pour sugar with salt, pour water, add oil and place lavrushka. Boil and pour vegetables.
5. Put oppression and stand for two hours.

Can be eaten immediately or placed in jars and stored in the refrigerator.

How to cook "Pelyustka in marinade"?

Bright food fast food, which will take its rightful place at the festive table and cheer up on an ordinary day.

Ingredients:

• garlic - 6 cloves;
• cabbage - 1500 g;
• laurel - 4 leaves;
• sugar - 160 g;
• sunflower oil - 12 tbsp. spoons;
• beets - 420 g;
• pepper - 7 peas;
• carrot - 210 g;
• salt - 2 tbsp. spoons;
• vinegar - 150 ml (9%).

Cooking:

1. Chop the cabbage - you should get square pieces. Grind the carrots, chop the beets. The appetizer will come out tastiest if you make sticks. Cut the garlic into slices.
2. Sprinkle salt with sugar. Add pepper and parsley. To fill with water. Put on the burner and when the liquid boils, pour in the vinegar. Cool (liquid will need warm), add oil and mix.
3. Prepare banks. It is necessary to lay vegetables in layers: cabbage, carrots, beets, garlic. Repeat until the contents of the jar are as full as possible.
4. Pour in the marinade. Cover with lids. Leave for three days.
Ingredients:

• pepper - 3 black peas;
• cabbage - 1000 g cauliflower;
• sugar - 10 g;
• laurel - 2 pcs.;
• water - 0.5 liters;
• allspice - 3 peas;
• cloves - 3 pcs.;
• salt - 15 g;
• vinegar - 100 ml;
• tarragon - 3 branches;
• citric acid - 1.5 g;
• cinnamon - 1 g.

Cooking:

1. Divide the forks into inflorescences. Boil water, add salt and add cabbage pieces.
2. Hold for five minutes, remove, drain the liquid. Place florets in sterilized jars.
3. Put the water on the fire, wait for the seething and pour in the lemon. Pour in the remaining bulk products and spices, boil for eight minutes and pour in the vinegar.
4. Pour over vegetables, cover with lids and turn over. Wrap with a blanket.

with apples

Healthy and tasty homemade treat.

Ingredients:

• salt - 1 tbsp. spoon;
• vinegar - 70 ml (9%);
• water - 950 ml;
• cabbage - 2000 g;
• carrot - 3 pcs.;
• apple - 3 pcs.;
• sunflower oil - 120 ml;
• sugar - 140 g.

Cooking:

1. Shred the cabbage. Remove peel from apples. Take a larger grater and grate the carrots, and then the apples. Mix everything and place in a jar. Use a three liter.
2. Pour sugar with water, add salt and pour oil.
3. Boil, pour in vinegar and mix.
4. Pour the vegetable mix with the resulting composition and cover with a lid. When cool, put in the refrigerator.

Pickled cabbage is delicious crispy - a welcome snack on any table both on holidays and on weekdays. Of course, many people prefer sauerkraut, which is prepared thanks to natural fermentation. Sauerkraut is cooked for several days, but what if tomorrow is a holiday? Here you will come to the rescue and recipes for quick pickled cabbage.

Today we will delight all lovers of pickled cabbage with cool quick recipes.

You can pickle cabbage for the winter and twist it into jars. Our recipes are quick, you can eat such cabbage the very next day, i.e. after 8-12 hours. It keeps well in the refrigerator for up to a month. True, this rarely happens, since usually everything is quickly eaten, it is very tasty!

You can cook it for any holiday, whether New Year, Birthday or March 8, and just for gatherings with friends.

Everyone is worthy of attention - the cabbage turns out to be crispy, sweet and sour or a little spicy, it all depends on the set of spices and the amount of sugar that you put in cooking. As always, you can adjust the taste yourself. Choose to your taste, but rather gradually try all the pickled cabbage recipes!

Delicious pickled cabbage (hot method) - you will lick your fingers

A simple and quick recipe is absolutely available to everyone, do it at least every day. And the output is very delicious cabbage just lick your fingers. The set of products is the simplest.

Crispy Cabbage Secret: choose dense juicy forks of white cabbage for pickling

• 2 kg white cabbage
• 150 g carrots (1 pc.)
• 5 garlic cloves

• 1 liter of water
• 2 tbsp. spoons of salt
• 2 table. Spoons of sugar
• 3-4 pcs. allspice
• 8-10 pcs. black peppercorns
• 4-5 pcs. carnations
• 2 pcs. bay leaf
• 150 ml apple cider vinegar (6%) or 100 ml table vinegar (9%)

Cooking step by step:

Wash all vegetables well running water, dry

Cabbage should be thinly sliced. To do this, the easiest way is to use a sharp kitchen knife; cabbage is thinly cut very easily. If you don't like manual work. You can use a food processor or a special grater-shredder or vegetable cutter. The main thing is to cut the cabbage thinly.

Peel the carrots and chop into thin sticks. The easiest way to do this is on a grater for Korean carrots. If it is not there, just grate it on a coarse grater, this does not particularly affect the taste

Mix cabbage and carrots in a bowl. DO NOT wrinkle! Our goal is to distribute carrots and cabbage evenly.

Peel the garlic, wash and cut into thin slices.

Preparing the marinade:

Boil water in a saucepan and add all the spices: salt, sugar, black and allspice pepper, cloves, parsley.

Let it boil for 4-5 minutes so that the spices give their flavor to the brine and the sugar and salt dissolve completely.

Turn off the heat and add vinegar and chopped garlic. Mix the brine well. Lavrushka can be removed from the brine, but if you like the spicy taste of bay leaves, you can leave it. For my taste, with a long stay in the laurel brine, the brine becomes too tart and the bright taste of the bay leaf interrupts the taste of not only the rest of the spice, but the whole dish, so I always remove it.

Pour cabbage with hot marinade, cover and let cool.

We lay out the cabbage along with the brine in a 3-liter jar or in a large saucepan. We send it to the refrigerator for the night. In order for the cabbage to be in brine all the time, you can put an ordinary nylon lid in the jar, and just a plate of a smaller diameter in the pan. Our goal is to keep the cabbage in brine all night, we don’t need oppression.

The cabbage is ready to eat the very next day!

Pour it with vegetable oil, sprinkle with a green onion, you will get the perfect appetizer and versatile salad - delicious, juicy and crispy!

After 2-3 days, pickled cabbage according to this recipe will become even tastier!

Cabbage pickled with bell pepper - a quick recipe

I love bell pepper very much, so any dish in which it is for me a priori cannot but be tasty. So pickled cabbage with it turns out amazingly tasty! Be sure to cook it!

Products:

• 1.5-2 kg white cabbage (1 medium fork)
• 300 g bell pepper (2 pcs.)
• 250 g -300 g carrots (2 medium)

• 1 liter of water
• 1 table. heaping spoon of rock salt
• 2-3 table. spoons of sugar
• 10 ml vinegar essence (70%) - 1 dessert spoon

Cooking:

1. Wash the cabbage, remove the top leaves.

2. Shred the cabbage thinly with a sharp knife, grater, vegetable cutter or food processor.

3. Wash carrots, peel and grate on a coarse grater

4. Bulgarian pepper take thick, fleshy, fragrant. It is necessary to wash it, cut it in half and remove the seeds and petiole. Cut the pepper into thin long pieces - straws

5. Put in a large saucepan and mix carrots, bell peppers and cabbage.

6. Wash a three-liter jar well, put our vegetable mixture there, lightly tamping.

7. No need to crush. We fill the jar not to the top - you need to leave room for the marinade

Preparing the marinade:

1. Pour into the pan required amount water, add salt and sugar. We are waiting for the brine to boil, occasionally stirring with a spoon.

2. When it boils, turn off the heat and add the vinegar, stir well so that it is evenly distributed in the brine.

3. Pour our cabbage with this hot brine. Leave to cool completely on the table.

4. When the jar has cooled completely, put it in the refrigerator overnight. After 8-12 hours, pickled cabbage with bell pepper is ready!

5. Put it on a plate, pour sunflower or olive oil and call everyone to the table! Bon appetit! Bulgarian pepper gives pickled cabbage a unique taste and aroma!

Cabbage marinated with ginger and bell pepper

This is the perfect winter kale salad. It also has bell pepper. It combines all the benefits of vegetables and ginger. Its piquant, moderately spicy taste gives amazing notes to ready-made pickled cabbage. Love pickled ginger? What about cabbage? Surprise your guests.

Products:

• 1 fork of cabbage (1.5-2 kg)
• 200 g carrots (1 medium)
• 60 g ginger root
• 5 garlic cloves
• 2 bell peppers

• 1.4 liters of water
• 3 tablespoons of salt
• 4-5 tablespoons of sugar
• 4 tablespoons vegetable oil
• 0.5 teaspoon ground black pepper
• 2 bay leaves (optional)
• 150 ml apple cider vinegar (6%) or 100 ml 9% table vinegar

Cooking:

Chop any cabbage convenient way- knife grater or vegetable cutter.

Peel, wash and grate the carrots into strips - for Korean carrots or just on a coarse grater.

Wash the bell pepper, remove the seeds and cut into thin strips.

Wash and peel the ginger root and cut into thin circles, it is most convenient to do this with a vegetable peeler.

We put everything in a saucepan or in a large deep cup and mix so that the vegetables are evenly distributed

Cooking marinade:

Boil water in a saucepan with spices, sugar and salt for 3-4 minutes. Turn off, add vinegar. We mix.

Pour hot brine over vegetables. They must be completely in brine.

We cover with a plate of a smaller diameter to immerse everything in the brine. If necessary, put a small oppression - 0.5-1l jar of water.

Close the pan with a lid and leave at room temperature until completely cool. Then put in the refrigerator.

A day later, cabbage marinated with ginger and bell pepper is ready! It can also be stored in the refrigerator for 1 month, but, as a rule, it is eaten much faster!

We put it on a plate, pour over with oil and enjoy the spicy taste of pickled cabbage with ginger - just fabulously delicious! Try it!

Gurian cabbage - marinated with beets (spicy)

This pickled cabbage has a very interesting taste - juicy, crispy spicy cabbage, and even bright and beautiful - a real table decoration for the holiday! It is ideal to serve it with meat or with or rice. Take cabbage elastic, juicy, with dense forks, preferably winter varieties.

• 1 kg white cabbage
• 150 g beets (1 pc.)
• 150 g carrots (1 pc.)
• 3-4 garlic cloves

For marinade:

• 500 ml water
• 1 table. heaping spoonful of salt
• 100 g sugar (0.5 cup)
• 4-5 allspice peas
• 4 cloves
• 100 ml vegetable oil (0.5 cup)
• 0.5 cup apple cider vinegar (100 ml) or 65 ml 9% table vinegar
• 1 PC. bay leaf
• 0.5 tsp. tablespoons ground red hot pepper or! fresh pod

Cooking.

1. Peel the cabbage from the integumentary leaves, wash.

2. Cut into squares with a side of 2-3 cm. If you like larger, you can cut larger, even 5-7 cm, but then it will marinate longer in time.

3. Fold in an enamel pan.

4. Peel, wash and grate the carrots on a coarse grater or grater for Korean carrots.

5. Send to the cabbage.

6. Wash the beets, peel and also grate and send to the cabbage.

7. Next, clean the garlic. We cut the garlic in large circles and send it to the pan with vegetables. If you do not like the bright taste of garlic in cabbage, you can not cut the garlic, but put the whole cloves, then its taste in the cabbage will be thinner, barely perceptible, and in addition you will also have pickled garlic cloves.

8. Mix vegetables with your hands. Don't wrinkle!

Cooking marinade

1. Pour water into a saucepan, add butter, sugar, salt and all other spices.

2. Heat, bring to a boil and boil for 3 minutes. Switch off and add vinegar. Stir so that it disperses throughout the brine.

3. Pour cabbage with vegetables with this fragrant hot marinade.

4. From above we put a plate on it with a jar of water, 1 liter of the jar is enough.

5. Marinade will not be much at first - it will not cover the cabbage. But as the vegetables cool, they will give up their juice (salt and sugar will do their job).

6. Leave under oppression at room temperature for one day. If cut larger, then for 2 days. During this time, enough juice will stand out and there will be a lot of liquid. The cabbage will turn a pink beet color around the edges.

7. Together with the marinade, put the cabbage in a jar and send it to the refrigerator for storage.

8. Gurian cabbage turns out to be amazingly tasty - crispy, moderately spicy and beautiful!

You can always adjust the amount of spices to your taste - if you like it spicier, put more red pepper, if you don't like it Bay leaf- you can not put it. You are the hostess in the kitchen - you can adjust any recipe to your taste, that's the beauty of home cooking.

This cabbage is eaten very quickly, men especially love it - a great snack for any holiday!

Another option for cooking Gurian cabbage (video).

For those who like to pickle cabbage in large pieces:

Pickled cabbage with carrots, apples and bell peppers with vinegar - very tasty

Products:

• 2 kg white cabbage (1 medium fork)
• 2-3 pcs. apples
• 2 pcs. carrots
• 2 -3 pcs. fleshy bell pepper
• 4 cloves of garlic (optional)

• 2 liters of water
• 4 table. spoons of salt
• 200 g sugar
• 10 pieces. black peppercorns
• 4 things. allspice peas
• 3-4 pcs. carnation buds
• 2 pcs. bay leaf
• 1 chili pepper (optional)

Cooking

1. Cabbage according to this recipe can be chopped in different ways - in large pieces or thin strips. We chop the cabbage.
Wash and clean all vegetables.

2. Bulgarian pepper cut into thick strips.

3. Carrots can be cut the way you like best - into strips or circles.

4. Cut the garlic into slices or cubes.

5. Cut hot pepper into circles if you want spicy cabbage. If you do not want, you can not add it, and without it it will turn out very tasty.

6. Put the cabbage in a saucepan with vegetables in layers. That is, we put the first layer of cabbage, then carrots, then bell pepper, sprinkle with garlic and then hot pepper.

Make a marinade

1. Pour water into a saucepan and boil, put all the spices and sugar with salt, except for vinegar. Let it boil for 5 minutes. Switch off. Add apple or table vinegar and mix everything

2. While waiting for the brine to boil in a saucepan, take care of the apples.

3. Cut the apples into 4 pieces and remove the core, cut each quarter into 2-3 more pieces. Put the apples in a saucepan with cabbage and vegetables.

4. Pour everything with hot brine, remove the parsley.

5. Cover with a plate so that the vegetables are all in the marinade. Close the lid, let cool and refrigerate for 2-3 days.

After the set time, pickled cabbage with apples and vegetables will be ready! Delicious, juicy and crispy with tender bell peppers and apples

Pickled cabbage in Georgian (video)

An interesting dish, any Korean cabbage can be pickled: white, Beijing, cauliflower.

When cooking, always keep in mind the fact that the cabbage according to this recipe is never finely chopped. On the contrary, it is cut quite large or even squares. And carrots, of course, are three on a grater for Korean carrots.

Important: Pickling cabbage does not take place in brine, but in hot oil with spices, to which vegetable juice is then added.

Products:

• 1 kg white cabbage
• 1 large carrot
• 100 ml vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 2 teaspoons of sugar
• 0.5 tsp. tablespoons of cumin, allspice and hot pepper

Cooking:

1. Wash the cabbage forks, remove the outer leaves.

2. Cut cabbage into squares:

3. Place in a saucepan and crush lightly to release the cabbage juice. Don't overdo it!

4. Wash, peel and grate the carrots for Korean carrots. If it is not there, then simply grate it on a coarse grater or cut into thin long, narrow strips. It doesn't really affect the taste, only appearance.

5. Wash, peel and pass the garlic through a crusher, mix with grated carrots.

6. Vegetables are ready. It remains to make the marinade.

Marinade for Korean carrots - hot oil with spices.

1. Warm up vegetable oil in a frying pan until lightly smoked. Immediately turn off the heat and add spices, except for vinegar, mix and pour hot oil with spices into a mixture of carrots and garlic, mix.

2. We combine carrots with garlic and spices and white cabbage, pour over with vinegar and mix well. We cover the cabbage with a plate and put a load on top - a 1 liter jar of water.

3. Leave at room temperature for 12 hours to marinate.

All! Korean pickled cabbage is ready! Bon appetit. You can store it in a closed glass jar in the refrigerator.

Bon appetit!

Pickled cabbage Provencal in 3 hours - a classic instant recipe

This is a quick classic way to pickle white cabbage. The recipe is very simple and quick, and the cabbage turns out to be unusually tasty and fragrant.

Products:

• 1 kg white cabbage
• 150 g carrots (1 pc.)
• 150 g bell pepper (1 pc.)
• 1-1.5 tsp. a spoonful of salt
• 50 g sugar
• 200 ml water
• 60 ml vegetable oil
• 1 bay leaf (optional)
• 1-2 garlic cloves
• 2-3 pcs. allspice and black peppercorns
• 40 ml table vinegar 9% (2 tablespoons)

Cooking:

1. Peel the cabbage forks from the top integumentary leaves, wash thoroughly.

2. Finely chop the cabbage with a knife or a combine.

3. We put it in a large saucepan, since it takes up a rather large volume when chopped.

4. Sprinkle with salt and sugar and mash the cabbage so that it becomes a little transparent and gives juice. But without fanaticism, otherwise it will be too soft when ready, and we need crispy cabbage.

5. Wash the sweet bell pepper, remove the seeds and cut into thin long sticks - straws.

6. Wash the carrots, peel and also cut into thin strips or grate.

7. Peel, wash and chop the garlic - cut with a knife or pass through a press and send to the pan with vegetables.

8. Add hot boiled water, vegetable oil and vinegar to the pot with vegetables. Mix well so that the taste is evenly distributed. You can taste for salt and sweetness and add sugar and salt if needed

9. Press the cabbage tightly with your hand. Cover the cabbage with a plate so that the cabbage and vegetables are completely in brine, put a liter jar of water on top of the plate and send it to a cool place - in the refrigerator or on the balcony (to the loggia), if it is autumn or early spring outside for 3-6 hours.

The minimum cooking time for Provencal cabbage is 3 hours, but 5-6 hours is better. The longer it marinates in brine, the tastier it becomes. For storage, transfer tightly to glass jars and store in the refrigerator.

Cabbage turns out very tasty, crispy, fragrant. You can optionally add your favorite spices - cumin, cloves or coriander. But our recipe is the easiest and fastest, and the cabbage turns out amazingly tasty and crispy.

Secrets of cooking delicious pickled cabbage

• Forks of white cabbage should be taken elastic and dense, then pickled cabbage turns out to be tasty and crispy.
• The time of pickling cabbage depends on the method of cutting: the thinner the cut, the less time is needed.
• Used for marinating Apple vinegar or table of different concentrations, and you can also pickle with lemon juice, or citric acid diluted in water.
• Any spices for pickling cabbage are used - the most beloved, usually these are various peppercorns, garlic, bay leaves, cloves, you can use turmeric or special kits for Korean carrots.
• It is better to remove the bay leaf from the marinade after cooking and not leave it in the cabbage, otherwise it will become bitter and the taste of the laurel will be too bright, dominant. But if that doesn't bother you, you can leave it.
• Together with cabbage, you can pickle vegetables and fruits: bell peppers, carrots, apples, grapes and cranberries. Cabbage acquires a very rich taste. You can always create your own unique recipe!

First recipe below- just such a valuable fermented option. For a leisurely fermentation, it is actually instant. Crispy cabbage slices will be ready after 2-3 days of infusion in a jar at room temperature.

We have included a second sample in the article. Ultra-fast with a hot marinade. It no longer has the benefit of natural fermentation, because vinegar is included in the marinade. It is a preservative and "live bacteria" is not formed with it. But savory vegetables are ready for testing in 12 hours.

Pick an awesome appetizer that suits your taste and purpose, and cook more often all winter long!

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Instant sauerkraut without vinegar

Super Crispy Recipe for everyone who loves tasty and healthy. Sourdough in the marinade, which includes only salt and spices, they can be adjusted to taste. Ready cut without oil, therefore, it requires refueling with something as useful as possible. For example, extra virgin olive oil. All .

For short efforts and a couple of days of patience, you will get a traditionally great ingredient in winter salads, sour soups and stews with meat.

• Cooking time - 30 minutes for preparation + 2-3 days for fermentation. We try for readiness after 2 days of infusion in heat.
• Calorie content per 100 grams - no more than 40 kcal.

We need:

• Cabbage - 2.5-3 kg
• Carrot - 3 pcs. and over medium size
• Water - 1 liter
• Salt (no additives) - 2 teaspoons
• Spices - to taste
• We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.

Important details:

• Carrots can be put as much as you like. We love when there is a lot of it. This gives the brine a pleasant warm hue, and adds sweetness to the cabbage.
• Spices can also be customized. More bitter pepper - more spiciness. As well as cumin, cloves, ginger and even turmeric. This classic pickled recipe responds affably to many experiments.
• Our proportions of ingredients will give traditional and juicy salad without too much spiciness. The brine can also be enjoyed as a separate drink.

Let's prepare the vegetables.

Finely chop the cabbage. Grater Berner always helps us out. Many housewives love special hand knife for shredding (or manual shredding). It can be bought just now in the fermentation season at any bazaar in the rows with barrel salting.

Grind the peeled carrots to taste. Do not forget that there is not only a coarse grater. In this recipe, we use medium.

We combine cabbage and carrot slices and mix, fluffing along the way. It is convenient to work with hands.

We will have a brine on the water, and not fermentation in our own juice. Without grinding, the cabbage will turn out to be as crispy, refined and textured as possible.

We put the mixed vegetables in a jar up to half and lightly tamp. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 tiddly hot pepper. On top of the spices in a jar, put the remaining sliced ​​\u200b\u200bvegetables and again repeat the set of spices.

You can add cloves or remove pepper if you don’t like even a hint of spiciness. These experiments will remain within the traditional tastes.

We will prepare the marinade, pour the vegetables and put them to sour under supervision.

Water at room temperature (!).

It is advantageous to prepare 1.5 liters of brine for a 3-liter jar. The proportion for 1 liter is 2 teaspoons of salt. Need pure salt without additives. Accordingly, for 1.5 liters of water - 3 teaspoons. We pour spoons without top and try.

Our goal is a solution slightly saltier than the perfect soup. Usually 3 teaspoons without a slide are enough if the salt is extra grinding. But the brands of salt are different, and coarse grinding is not so salty.

Stir the salt in water until completely dissolved and pour the cabbage in a jar, covering the cut. Take a fork and pierce vegetables deeper allowing the brine to penetrate to the very bottom.

You can use a long wooden stick, making a nod to the principles of natural fermentation. Strict Zozhevists and Ayurvedic devotees strongly recommend working with fermented products only with wood or ceramics.

If such restrictions seem too much trouble for you, look for a long two-pronged fork for turning fried foods. She will allow go even deeper in a dense layer of vegetables.

• With any tool, make simple movements: in depth and pushed apart the cutting, went bubbles. And so in several places of the vegetable mass.

We add the brine almost to the top - 1 cm before the neck of the jar. Usually a little bubbles form at the top, like foam.

We put the jar in a bowl so that the inevitable fermentation foam can gently drain from the jar. Put a fork next to it which will remind you of the need to pierce the cut from time to time. This will allow you to constantly release up the air bubbles formed during fermentation.

We pierce vegetables 2-3 times a day.

Keep the jar at room temperature for 2 to 3 days.

If your house is warm, it will take less time to cook. If the conditions are sporty (+/- 20 degrees), then 3 days is the standard period. Next, we remove the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out to be too sour.

• We advise you to try cutting at the end of 2.5 days and act according to your own preferences for readiness.

We're doing well sauerkraut and quite a lot of liquid, which glass through the neck of the jar. As soon as the cabbage is ready, cover the container with a nylon lid and put it in the cold.

Once we tried the option with honey.

On top of the cabbage, 2 tablespoons of coarse salt with a slide and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try after 2 days - for readiness (that is, isn't it time to put it in the refrigerator). Honey cabbage is also very tasty and will suit anyone who is not allergic to honey.

Marinate fast classic cabbage for 12 hours

This piquant guest of our meals is called "Provençal". It is not only fast cooking, but also looks very impressive. How useful for the holidays! If you overdo it with alcohol, a tasty pickle is a popular first aid remedy for the morning after New Year's Eve.

• Cooking time - 30 minutes for preparation + 1 day for pickling. We try for readiness in 12-14 hours.
• Calorie content per 100 grams - no more than 100 kcal.

The result of simple labors is a fully prepared salad, already seasoned with oil. It is stored without problems in the refrigerator for up to 1 month, but is eaten in a couple of sittings. So good!

We need:

• Cabbage - 3 kg
• Carrots - 300 g or to taste
• Garlic - 4-5 large cloves or to taste
• Bulgarian red pepper - 2-3 pcs. medium size (can be frozen)

For hot marinade per 1 liter of water:

• Salt (rock, coarse) - 2 tbsp. spoons
• Sugar - 1 cup
• Vinegar, 9% - 80 ml
• Little vegetable - 1 cup

Important details:

• 1 glass - 250 ml
• From spices the best decoration marinade - cumin, 5-10 grams. You can also add allspice (6-7 peas) and cloves (1-2 pcs.).
• Carrots and garlic can be adjusted to taste. The proportion that many people like: for 1 kg of cabbage - 1 medium carrot and bell pepper each.
• Frozen sweet red pepper is pickled no worse than fresh. If there is, feel free to use it.
• Convenient and safe cooking - in an enameled or stainless steel saucepan.

The preparation is simple and fast.

We shred cabbage with thickness, as we like in salads. We crush with our hands in a spacious bowl, lightly, without fanaticism. Carrots - straws with a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Chop the garlic into thin slices. Pepper cut into strips of 0.5-0.8 cm thick or cubes of about 1 cm. Combine sliced ​​vegetables and mix well. Again, it is most convenient to work with your hands.

We are preparing the marinade.

We start cooking when the vegetables are chopped and mixed. We heat 1 liter of water on the stove, add salt and sugar to it, pour in the oil and mix until the bulk components are completely dissolved. As soon as the liquid boils, pour in the vinegar, a couple of movements with a spoon and turn off the heat. Be sure to cover with a lid so that the vinegar does not evaporate.

We put ½ of the vegetable mixture in the selected container and tamp tightly. We fill half hot marinade. Add the second half of the vegetables and add the rest of the marinade again. From above we put a plate and oppression (a jar of water in 1-2 liters).

Let marinate for 8 hours.

When the vegetables are cold put in the refrigerator for another 16 hours. After 12 hours of infusion, you can try.

TOP 2 secrets for successful fermentation

What cabbage varieties are better to choose?

Dense and flattened on both sides, maximum white heads of large size (from 3 kg 1 piece). These varieties are crunchy and do not lose their shape even in thin slices.

Young cabbage is badly fermented and too old. Untidy soften and often lose the crunch of varieties with a spherical head shape.

How to cook new refreshing dishes?

In addition to a bright participation in meat stew, in borscht or hodgepodge, both savory cabbages will easily make friends with available colleagues. in salads without heating.

Add to the appetizing fermentation result onion, sweet apples, berry frosts, boiled beets, canned corn, boiled beans or potatoes. You can enrich the taste of daily meals and add antioxidant vitamins to the winter menu.

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

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

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

Required Ingredients:

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

Marinating cabbage for the winter in jars recipes:

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

Marinated Instant Cabbage

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

Ingredients:

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

Pickled Instant Cabbage with Vinegar:

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

Pickled cabbage for the winter is very tasty

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

Required Ingredients:

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

To prepare the brine you will need:

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

Pickled cabbage for the winter in jars recipes:

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

How to pickle cabbage in jars for the winter with aspirin

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

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

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

Marinating cabbage in jars for the winter recipes:

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

Instant marinated cabbage

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

You will need:

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

Pickled cabbage recipes are very tasty:

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

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

Pickled cabbage with instant bell pepper

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

Ingredients:

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

Pickled cabbage for the winter under iron lids:

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

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

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