Salted cabbage is the most common preparation for the winter among the population. The product is healthy, tasty and easy to prepare. Lots of recipes. Therefore, everyone will surely find for themselves perfect option how to properly salt cabbage in jars for the winter for the whole family. The main thing is to just rely on the taste preferences of the household and learn a few simple rules relating to salting.
Late and medium varieties and hybrids are subject to salting. Only from such specimens will you get an appetizing and crispy dish. Vegetables can be checked for maturity. If you squeeze it with your hands, and it does not change shape, then such a product is mature and ready for pickling. If the cabbage was cut unripe, then it will quickly deteriorate, and its leaves will not crunch. The head of cabbage should be dense, so the dish will turn out tastier. It is better to choose specimens of at least 3 kg. Large forks are a sign of maturity. Such a product has a high sugar content, which is necessary for the salting process. The stalk should have a white cut. Recommended varieties for pickling:
- Gift;
- Amager 611;
- Aggressor;
- Glory;
- Belarusian.
Before salting cabbage in jars, it is necessary to remove the upper leaves. Do not wash the vegetable itself. Cut it into thin strips. You can take an ordinary knife for this or use a special grater. It is better not to cut coarse fibers around the stalk. Used spices should also be selected, washed and dried.
Signs for the best salting
There are various signs on how to properly salt cabbage in jars for the winter and which day to choose for this. They came from ancient times, and are still used today.
- You need to salt the vegetable on the growing moon. The best option- 5 days after the new moon. The lunch is sure to be delicious.
- You can follow the calendar. He will tell you when is the best time to prepare.
- It is recommended to engage in salting after October 14th.
- There is a belief that you need to salt cabbage in jars on the 10th day after the first frost. The culture should be fresh from the garden.
- There is a sign that especially delicious pickle obtained on days that have the letter "r" in their names.
- It is necessary to engage in harvesting in a good mood.
- You need to add either carrots or beets to cabbage. If these ingredients are added at the same time, they will give the cabbage an unappetizing grayish color.
- Along with the usual spices, you can include in the recipe various additives: cranberries, lingonberries, grapes, Antonovka apples, anise.
Follow the signs or not - it's up to you. But for sure, what is important for getting a delicious crispy cabbage is good recipe proven over the years. It is these recipes that are collected in this article. Try to pickle a vegetable according to any of them, and delicious dish, which fits perfectly into the winter menu.
With dill seeds
Cooking cabbage with dill grains is easy. The main thing is to have seeds of spicy grass. It is better to buy them in a pharmacy or in the market, as in store packaging too few grains.
Ingredients:
- cabbage - 3 kg;
- carrots - 3 pcs.;
- salt - 2 tbsp. l;
- dry dill seeds - 1 tbsp. l.
Cooking method:
Put prepared and chopped cabbage in a convenient container. Salt. In order to properly salt cabbage for the winter, you need to use a large rock salt. Small and iodized will not work at all.
Mix and crush the contents with your hands. Pour grated carrots and dill seeds. Put the load on top and leave the workpiece on the table.
It is necessary to periodically stir the pickle to free it from excess gases. They can give the product a bitter taste.
On the third day, move the workpiece into jars, cover with lids and send to the refrigerator or cellar to wait for winter.
With aspirin (video)
Some housewives prefer to salt vegetables with aspirin. If you are one of them, then this video recipe will appeal to you.
With beets
This recipe is often called "Guryev-style cabbage". Pickle is obtained with a spicy sweetish aftertaste. For this flavor shade, the workpiece should thank the beets.
Ingredients:
- cabbage - 8 kg;
- beets - 3 kg;
- garlic - 2 heads;
- horseradish root - 1 pc. (0.3-0.5 kg)
Brine:
- water - 2 l;
- salt - 100 g;
- sugar - 0.5 cups;
- Bay leaf- 4 things.;
- cloves - 2 pcs.;
- black peppercorns - 10 pcs.
Cooking method:
First of all, prepare the brine: boil water and throw in all the ingredients. Switch off and chill.
Cabbage for this recipe can be cut in any shape. It is better to chop the beets into small cubes. Use a grater and chop the garlic and horseradish root with it.
The contents are mixed, and the cabbage must first be mashed with your hands. It is more convenient to do this in a spacious container.
Then all this splendor is poured with brine, oppression is put. The vegetables should sink into the liquid.
Three days the workpiece must be stirred. After it is packaged in jars and put in the refrigerator.
Salt-free option
You can salt cabbage in jars without using salt. This dish will appeal to people who monitor their health and fundamentally do not use salt.
Ingredients:
- cabbage - 2 kg;
- carrots - 0.2 kg;
- garlic - 5 cloves;
- cumin, red pepper to taste.
Cooking method:
Cumin, finely chopped garlic and red pepper are added to the chopped cabbage if desired. Mixed, placed in a convenient container, tightly packed. From above you need to fill it with boiled water. Put the load and leave warm for a couple of days.
After that, it is necessary to squeeze out the pickle and strain the brine. Then add the grated carrots and pour over the brine again. Put oppression and remove for 2 days. Periodically, you need to pierce through the pickle with a long stick. After a couple of days, the product is ready. it great option preparations for the winter.
Bavarian
Old german recipe, which is spicy, original taste. The dish is perfect for fried potatoes or sausages. Cabbage can be pickled directly in jars or first using any suitable dish for this.
Ingredients:
- cabbage - 3.5 kg;
- apples - 3 pcs.;
- carrots - 2 pcs.;
- salt - 2-3 tbsp. l.;
- juniper berries - 10 pcs.;
- cumin - 3 tbsp. l.
Cooking method:
Toast the cumin seeds a little in a dry frying pan and grind with a pestle. Cut the cabbage into small rectangles. Chop apples into thin slices, cutting out the core. Grate the carrots with a large grater.
In an enamel cup, cabbage must be mixed with salt and mashed a little with your hands. Add all ingredients. Press the workpiece with oppression. Keep warm for several days. Remove the foam and pierce with a splinter. Then transfer to jars and refrigerate.
With bell pepper
Salty cabbage with bell pepper looks very nice and tastes good. This blank is always in demand on the festive table. Yes, and during home gatherings, this pickle is also well prescribed by the household for both cheeks. However, having at hand Bell pepper and fresh white cabbage, you can cook a delicious
Ingredients:
- cabbage - 5 kg;
- sweet bell pepper- 1500 g;
- carrots - 700 g;
- salt - 100 g;
- sugar - to taste (about 50-100 g).
Cooking method:
Vegetables must be washed and cleaned. Cut into straws. You need to salt cabbage for the winter correctly. Important point: mixing the ingredients with your hands. Then salt is added to the ingredients. The mixture is tightly packed into jars.
Next, the fermentation process will take place. The brine from the jar may leak, so it is better to place it in some kind of large and deep cup. On the neck of the jar you need to throw gauze. Twice a day it is necessary to pierce with a torch.
You can evaluate it for taste, if it seems not very juicy, then add boiled water. On the third day, the fermentation process is completed. You can drain the brine into a saucepan, sugar a little, and bring to a boil. Then pour it back into the jar and close the lid.
Send to refrigerator. Constantly monitor the brine so that it covers the vegetables completely.
Recipe with "bathing" cabbage (video)
The original method of preparing pickles allows you to 100% guess with the amount of salt. Try it! You will definitely like it!
Salting with hot brine
A very simple recipe that allows you to salt the cabbage not only correctly, but also quickly. Yes, and extra components for the preparation of salting is not required.
Ingredients:
- cabbage - 1.5 kg;
- carrots - 1 pc.;
Brine:
- water - 1 l;
- salt - 2 tbsp. l.;
- sugar - 1.5 tbsp. l.
Cooking method:
If you plan to prepare cabbage for the winter, it is better to salt it in jars. To the bottom three-liter jar whole cabbage leaves are stacked. Then chopped vegetables, to which brine is gradually added. So the product is better compacted.
It is necessary to cover the jar with a sheet of paper. Do not forget to pierce the product to the very bottom. It happens that the brine leaves during the fermentation process, then it is necessary to prepare it with a margin and add it to the jar.
Being warm, after 3 days the workpiece will be ready for use. And you can leave it for eating in the winter. It will keep well in the refrigerator.
"High Degree"
As secret ingredient This recipe uses vodka. It requires very little, but the taste of this changes radically. The dish becomes rich and interesting. Great snack, which can be safely placed on festive table. For the winter, salting such cabbage in jars is a pleasure. Simple and takes a little time.
Ingredients:
- cabbage - 1 pc.;
- carrots - 2 pcs.;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.
Cooking method:
Cabbage and carrots are chopped and kneaded a little by hand. Salt and sugar are added. Packed tightly in jars. Vegetables should give juice. Then you need to pour a glass of vodka (50 ml) on top.
With honey
Since ancient times, housewives have added honey to various pickles. This beekeeping product not only gives spicy taste blanks, but also gives them healing properties. Try it too. Suddenly, this is exactly the recipe that you have been looking for for many, many years.
Ingredients:
- cabbage - 3 kg;
- carrots - 1 pc. medium size;
- salt - 1 tbsp. l.;
- water - how much will take;
- honey - 1 tbsp. l.
Cooking method:
Place shredded cabbage and carrots in a cup, mash a little and season with salt. Place in a jar, crushing with a wooden spoon. Fill to the top with water.
On the second day, when the product ferments, you need to drain the brine. Put the vegetables out of the jar into a bowl, squeeze.
Put it back in the container and pour over the brine, to which you need to add 1 tbsp. honey. Another day the workpiece is at room temperature. And then it goes into the cold.
Wait and Delicious Salted Cabbage Recipe (video)
With lingonberries
Salted cabbage with lingonberries will appeal to hypertensive patients and people suffering from cystitis. This berry magically fights against high blood pressure and inflammatory processes in the genitourinary system.
Ingredients:
- cabbage - 1 kg;
- carrots - 200 g;
- salt - 20-50 g;
- lingonberries - 150 g.
Cooking method:
If you salt cabbage for the winter in jars using lingonberries, then you can take quite a bit of salt. The berry is a natural preservative.
Vegetables can be cut in any way, mix, salt and add berries. Put everything in jars, put oppression.
Let it brew for 5 days in a warm place. All this time it is necessary to pierce the cabbage, thereby releasing excess gases. If this is not done, the product will become bitter.
After the time has elapsed, the cabbage is sent to long storage to a cold place.
Salting in large pieces
You can salt cabbage in jars not only in chopped form, but also large pieces. In this embodiment, the vegetable turns out to be more juicy and looks very appetizing. However, decide for yourself how you like to harvest vegetables for the winter.
Ingredients:
- cabbage - 3 kg;
- carrots - 1 kg;
- salt - 75 g;
- sugar - 75 g;
- water - 1 l;
- allspice - 3 peas;
- black pepper - 10 peas.
Cooking method:
The cabbage is cut into large rectangles, about 5 × 6 cm. It is better not to grate the carrots, but cut into strips or circles. Put the vegetables in a jar, adding pepper.
The brine, which contains water, salt and sugar, is brought to a boil. Hot it is poured into jars on rammed vegetables.
Shelf life
Knowing how to properly salt cabbage in jars for the winter, you can achieve it long-term storage- up to 7 months. During all this time, she does not lose her taste and beneficial features. Better conditions is a dark and cool place. Comfortable temperature is around 0°C. Low temperature will lead to a decrease in vitamin C, and increased - to a strong oxidation of the product.
You can extend the shelf life of blanks using simple rules:
- when adding excess sugar to the workpiece (it can also be added when the pickle starts to peroxide);
- take vegetables out of the jar only with clean utensils;
- get rid of mold in a timely manner, this will help mustard powder, sprinkled on top of the food.
This is how you can extend the age of your pickle. Maybe you still know some ways to increase the shelf life? Or do you know how to salt cabbage for the winter in jars in other ways? Share your successful experience in the comments!
Cold pickling of cabbage in jars is the most popular way to preserve the product for the winter.
Salted cabbage is an important part of the diet, especially in winter, as it replaces vegetable salads from fresh vegetables. This helps to maintain the balance of vitamins and minerals, the body's immunity, which will protect during periods of exacerbation of acute viral infections.
Features of salting in a cold way
Preservation nutrients cabbage is the primary target for salting. And this is possible subject to the following rules:
- Good choice of cabbage. Leaves must be clean and free of stains. In addition, the cabbage must have outer leaves, since it is they who protect the inner head from damage. There should be no rot smell.
- Strict observance of the proportionality of the sugar and salt used when salting in a jar.
- Compliance with the rules of shredding cabbage.
- Using the strictly specified amount of vinegar in the recipe with a cold method.
Comment! Suitable for cold sourdough late varieties cabbage.
Compare the two images below, where all the points are clearly displayed.
cold pickled cabbage recipe
It is important to understand that the salting and pickling processes are completely different, and the end products differ significantly in taste. The article contains salting recipes. Such cabbage retains its natural taste, structure and aroma.
There are many cold methods, such as adding other vegetables. A popular method of salting in a jar using carrots or beets and garlic. Since garlic has powerful antibacterial properties, the reproduction of harmful bacteria in the jar is blocked, which helps to increase the shelf life.
Important! In order to speed up the salting process, it is necessary to provide enough natural vegetable juice. This can be achieved if the fruits are thoroughly kneaded in the hands before laying.
In addition, the taste directly depends on the correct shredding. This must be done with a sharp knife, slicing finely enough.
Modern housewives have come up with some trick to speed up the process and make it easier. The method consists in using the most common vegetable peeler.
With vinegar
The use of vinegar in salting has its positive properties:
- improves taste properties cabbage, brings a special sour taste;
- is a natural analogue of preservatives;
- speeds up the salting process in a jar;
- contributes to the preservation of useful properties.
Comment! If sauerkraut should be infused for about two weeks, then salted cabbage will be ready for use in 7-8 hours.
The recipe for salting cabbage in a cold way in a jar using carrots is especially popular. This is because it is the source a large number vitamins useful for the body. In combination with cabbage, these properties are enhanced, because the products complement each other well.
For salting in a cold way in a jar, the following ingredients are used:
- white cabbage - 1 kg;
- fresh carrots - 1 piece;
- 4 cloves of garlic;
- salt - 100 g;
- sunflower oil-50 ml;
- sugar - 50 g;
- peppercorns - 6 pieces;
- water - 0.3 l;
- table vinegar at a concentration of 9% - 50 ml.
The cooking sequence is as follows:
- Cut the cabbage into large pieces.
- Wash the carrots and grate on a coarse grater.
- Peel the garlic and pass through the garlic press.
- For the brine, in a separate bowl, mix sugar, sunflower oil, vinegar and salt.
- Bring water to a boil and pour into the already collected mixture.
- Put the pieces of cabbage in a jar, after slightly kneading them. Arrange the cabbage pieces with a layer of carrots and garlic.
- Pour the stacked products with cooled brine.
- Close the lid and leave for a time equal to two hours.
Attention! After two hours, it is desirable to mix the contents of the jar. Then leave until the end of the process (at least another seven hours).
The final product is not only incredibly tasty, but also aesthetic, suitable for both everyday use, and for holiday dinners as a cold appetizer.
without vinegar
Important! If you have problems with gastrointestinal tract, you should refrain from recipes using vinegar, as it can irritate the mucous membranes.
The recipe without vinegar is in no way inferior to the others, the taste remains the same, except that the shelf life is slightly reduced.
To prepare, take:
- white cabbage - 3.5 kg;
- beets - 0.5 kg;
- 3 cloves of garlic;
- horseradish - spine;
- salt - 100 g;
- sugar - ½ cup;
- black peppercorns - 5 pieces;
- bay leaf - 5 pieces;
- water - 2 liters.
Advice! You should not use young heads for the cold method in a jar.
Cooking instructions:
- Chop the cabbage into large pieces.
- Cut the beets into small cubes.
- Boil water for the brine and let it cool. Add pepper, bay leaf, sugar and salt.
- Peel the garlic, pass through a crusher and put it in a jar.
- Add horseradish.
- Lay cabbage in layers with beets in a container and pour cold brine.
- Put a lid smaller than the hole on the container, on which lay something heavy like a stone. The main goal is to provide maximum pressure.
Since there is no vinegar in the composition, the process of pickling cabbage will take several days. It should pass without the influence of direct sun rays, in a dark and cold place.
Terms and conditions of storage
There are several storage methods:
- In wooden barrels. The shelf life with this method can reach 8-9 months, while the barrels must be in a cellar or a cold room, at a temperature of 1 to 4 degrees.
- In an enameled steel bucket. Particularly suitable for apartment dwellers. It should also be stored at a temperature in the range from 1 to 5 degrees, and the shelf life is about 5 months.
- In a glass jar. Banks should be stored in cool rooms without sun exposure. If possible, you can put it in the refrigerator. Shelf life can reach six months.
- in a polymer film. This option is suitable for freezing finished product, which is then desirable to use in the process of preparing hot dishes, for example, borscht.
- do not be afraid of freezing, although after thawing the product must be consumed as soon as possible, while the concentration of cabbage nutrients is maximum;
- the product should always be in brine, since it is he who is responsible for the safety of the vitamins and minerals of salting. For example, vitamin C, contained in large quantities in carrots and cabbage, is destroyed almost instantly under the influence of oxygen from the air;
- the shelf life of cabbage in a jar can be slightly increased with the help of natural preservatives, for example, by adding a handful of cranberries;
- if a certain amount of mold has formed on the surface of the finished product in the jar during storage, it should be carefully removed, and then add a tablespoon of mustard, which will act as an antiseptic.
Conclusion
Salting cabbage in jars in a cold way is simple method in execution, but will provide delicious salad on the long time forward, as well as vitamins and microelements necessary during a weakened state of the body.
You can think of a recipe yourself depending on your taste preferences:
- add spices to taste, you can use cloves;
- replace the bay leaf with cherry, as a result, get a tart interesting taste brine;
- use cranberries.
It is even useful to do this, since varied menu never get bored, and every day will be filled with pleasant emotions.
Salting cabbage- is one of the most popular blanks for the winter. Sauerkraut is not only tasty, but also very useful product, because during fermentation, B vitamins and ascorbic acid are produced in it. In addition, it is a semi-finished product for cooking various salads, vinaigrettes, soups, second courses.
A few cooking secrets sauerkraut.
Cabbage for pickling varieties
Container for pickling cabbage.
The right choice will become wooden barrel. However, not everyone can afford such pleasure. That's why experienced housewives came up with ways to pickle cabbage in glass jars and enamel pots.
Pickling technology.
Prepare the dishes for fermentation: wash and dry it, put dill sprigs along with seeds, currant leaves on the bottom. Rinse the fruits of cabbage, cut off the top leaves, stalk. Clean the washed carrots. After that, the cabbage must be thinly chopped into strips. Carrots can also be grated or cut into thin noodles. Mix cabbage with carrots, add salt, stir, grind until juice appears, without disturbing the structure of the prepared products. For sauerkraut should be observed the following proportions: for one kilogram of cabbage you need to take 10 grams of salt and 100 grams of carrots. If you like salty foods, add 15 grams of salt.
Put the prepared cabbage in jars, compact each layer tightly. After you lay the next layer, you will see that the juice has stood out. Cover container with cabbage cabbage leaf, cover with a thick cloth or gauze, put the cabbage under oppression.
Leave the cabbage to ferment in the room for two or three days. In this case, the temperature in the room should be from 17 to 21 degrees. Place the container in advance in some large container so that the juice flows there, which will stand out for fermentation. In addition, gas and foam will be released from the cabbage. At the very beginning of the fermentation process, large quantity foam, over time it will be less and less. Each time the foam must be removed. The most important sign of ready-made sauerkraut is the complete absence of foam. To remove gas, pierce the contents of a pot, barrel or jar with a long stick. This must be done several times over the entire surface. If this is not done, then the finished workpiece will turn out with a bitter aftertaste.
Consider also the fact that mold can form on the surface of the cabbage. If this happens, then remove the mold, carefully rinse the gauze, upper leaves, oppression and mugs. Once the cabbage has fermented, put it in a cool place. The best choice will be a room with zero temperature. Make sure that the brine does not disappear from the surface of the cabbage. The whole fermentation process will end in 15-17 days. A sign of this will be a light brine and a sour taste.
Ways to pickle cabbage
Berries (lingonberries or cranberries), apples are often used for sauerkraut. During fermentation, cabbage is alternated with apples or berries. Apples must first be prepared: cut, cut the core. If you have small apples, then you can not cut them. Lay them whole, removing the middle special device.
The preparation is very interesting in taste, in which pumpkin is taken instead of carrots. It is also appropriate to add beets, chopped on a grater or cut into thin slices. When fermenting, various spices are taken: cumin, allspice, horseradish, bay leaf.
Quick pickling cabbage
Ingredients:- cabbage - 5 kilograms
- fresh carrot - ½ kilogram
- pod hot pepper- 2 pieces
- chopped garlic clove - 5 pieces
Cooking:
1. Finely chop the vegetables, add chopped peppers and chopped garlic cloves.
2. Stir the resulting mass, place in an enameled bucket or stainless steel container.
3. After that, start cooking the brine. Take 2.5 liters of water, one and a half glasses granulated sugar, a glass of vegetable oil, three tablespoons of vinegar and 5 tablespoons table salt. Bring all this to a boil, pour into the cabbage, put something like oppression on top of the lid.
4. After one day, your cabbage can be eaten. ready!
Pickled cabbage in jars
Salted cabbage with beets
Cut cabbage into slices, beets into cubes. Grate the horseradish, squeeze out the garlic. Stir all the ingredients, put in a saucepan, pour the remaining brine, close with lids, put under oppression. After two days, put the cabbage in a jar, cover with a plastic lid, refrigerate. In this form, cabbage can be stored for about six months. ready!Salting cabbage in winter
For pickling cauliflower, choose white, firm cabbage. Do not take yellowish fruits - they will look unattractive. In addition, such cabbage is usually overripe, so it is not suitable for cooking. tasty preparation. Disassemble the cabbage into small inflorescences, wash, dip in boiling water for about a minute. It is not recommended to keep cabbage anymore, as it will become tasteless and wadded. Immediately, the cabbage must be cooled under a stream of cool water. On a grater with large holes, grate the carrot. Peel the garlic, chop. Prepare the brine: add sugar, salt to a liter of water, let cool. Pick up a wide pan, put cabbage in it in layers. First lay out the grated carrots, cabbage, crushed garlic, parsley or celery, black peppercorns, bay leaf, carrots again and spices again. Alternate all this to the very top, add marinade, cover with a plate, put out the load, leave it in the kitchen for several days. In just a couple of days, the cabbage will be ready!
Recipe quick salting cabbage.
Salting cabbage in a quick way.
Pickled crispy cabbage.
To get a crispy cabbage, be sure to use oppression. It could be simple lid, which is pressed into the jar by the upper half. Leave the jar in a warm place, placing it in a wide bowl in advance. Juice will flow down the walls of the vessel - this is an indispensable sign of fermentation. Drain it into a separate bowl, and as soon as the cabbage is pickled, send it back to the jar.
Salted cabbage with tomatoes.
Peel the cabbage from dirty, damaged foliage, chop finely. Wash the sweet pepper, clean it from seeds and partitions, cut into thin strips. Rinse the carrots, cut into thin strips, grate on a large grater. Wash the fruits of tomatoes, cut each of them in half. Combine cabbage with sweet peppers, carrots, salt, stir. Lay out the cabbage mixture in layers, alternating with tomatoes. Cover all this with gauze, press down with oppression, put in a cool place. ready!
Korean cabbage.
Wash cabbage, cut in half. Dissolve salt in water. The amount of salt should be such that a saturated solution is obtained. Put halves of cabbage in the solution, soak for a day. cook spicy stuffing: Pepper, garlic "drive" through a meat grinder, lightly salt, keep in the refrigerator for about a day. As soon as the cabbage tops become soft, remove the cabbage from the brine, wash it. Bend cabbage leaves, grease spicy mixture from two sides. Lay the cabbage for two days under oppression.
Cabbage sautéed with spices.
To prepare this blank, you will have to make some efforts, since the mixture will need to be carefully ground several times until the juice appears in it. Take winter varieties of cabbage, coarse salt, carrots, and spices to taste: bay leaf, dill seeds, black peppercorns. Chop carrots, chop cabbage, put it all in an enamel bowl, add spices, in addition to parsley, carefully grind everything until the juice stands out. Put the mixture in an enameled bucket, add lavrushka, set oppression, leave in a warm place for a couple of days. As soon as the foam stands out, pierce it with a long knitting needle or a stick. Do this several times a day. After 9-10 days, the cabbage will be ready to eat.
Salted cabbage is no less loved by our compatriots than sauerkraut. In combination with carrots, beets and other vegetables, it is harvested for the future and serves as an excellent treat on the winter table.
Due to lack of time, many housewives have adapted to salt cabbage in large pieces in jars or plastic containers. The quality of the workpiece does not deteriorate from this - the product turns out to be tasty, fragrant, crispy and looks beautiful.
Plain salted cabbage chunks
Ingredients:
- 1 large head of late white cabbage;
- 1 liter of water;
- 2 tbsp. l. coarse table salt;
- 3 art. l. granulated sugar;
- 2 tbsp. l. 9% table vinegar.
Cooking:
- Cabbage cut into large pieces is placed in jars, slightly compacting it.
- A marinade is prepared on the stove - water is boiled with salt and sugar, vinegar is poured in at the very end.
- The prepared marinade is poured over cabbage in a jar, trying to do it so that the liquid reaches the bottom and completely soaks the pieces of vegetable. The container is left in the room. After a day, a jar with a plastic lid can be put in the refrigerator or basement.
"Pink" cabbage
Beets are used to give white cabbage a nice pink hue. In addition to the beautiful colors, the vegetable in the preparation turns out to be incredibly tasty and appetizing.
For 2 medium heads take:
- 2 pcs. red beets;
- medium head of garlic;
- 50-70 g parsley;
- horseradish root 5-10 cm;
- 200 g of sugar and salt;
- 4 liters of water.
Cooking:
- Cabbage is cut into very large pieces, approximately 150-200 grams each.
- The beets are peeled and cut into cubes or bars of 1-1.5 cm. Garlic is peeled and divided in half or quarters. Horseradish is grated or passed through a meat grinder. Parsley is torn by hand.
- All vegetable ingredients put in a pre-prepared container, better pan or a bucket, mix and tamp tightly.
- In a separate saucepan, brine is boiled from water, salt, sugar. Hot liquid is poured over vegetables, allowing it to seep to the bottom. A pressure is placed on the top of the bowl with cabbage and left in a warm place for a day. Then the weight is removed, and the container with vegetables is closed with a lid and removed to the basement.
In addition to beetroot this recipe you can add carrots. It will add sweetness and enhance taste qualities. Spicy lovers are advised to add black ground and allspice peas. Some housewives put spices and seeds, for example, thyme, coriander, but this is not for everybody.
Pickled cabbage, salted cabbage is one of the common and favorite dishes on our table. AT holidays or in the usual ones, we get a jar of this delicious product.
There are many ways of salting and pickling. Most often, we use cabbage, chopped into strips, or chopped finely and finely. But in the recipes below, we will pickle the cabbage in pieces.
Cabbage in this version is no worse. And many even like it when there is a coarsely chopped pickled vegetable on the table.
Required Ingredients:
- Cabbage - 5 forks
- Garlic - 20 cloves
- Salt - 3 tbsp. l.
- Sugar - 2 tbsp. l.
- Allspice - 3 pcs.
- Bay leaf - 1 pc.
- Dill
- Vinegar - 3 tbsp. l.
We clean the cabbage, cut it in half, remove the stalk. After that, cut it into pieces. The size can be any, but so that the pieces fit freely in the jar.
We clean the garlic. We take jars, put chopped cabbage and garlic in them.
Boil water and hot boiling water pour into banks. While all this is worth 10 minutes, prepare the marinade. Put salt, sugar in water and boil.
Drain the water from the jars, add peppercorns, dill, bay leaf, vinegar. Pour jars with boiling marinade, roll up, turn upside down and leave to cool.
When the jars are cool, put them away for storage.
Cabbage pieces in jars in brine under iron lids
To prepare this recipe, we need:
- white cabbage - 1 large head
- carrots - 3 pcs.
- salt - 50 gr.
- sugar - 50 gr.
- vinegar 9% - 50 gr.
We cut the cabbage into pieces, grate the carrots or cut into thin circles.
We put cabbage and carrots in a jar, tamping each layer
Then we put the jar under the press in the refrigerator for one day. After the time has passed, we get the banks. We boil water, adding salt, sugar and vinegar to it, you can add a little vegetable oil. Pour it all into jars and twist.
Spicy (burning) cabbage with large pieces of beets. Fast Food Recipe
Ingredients:
- Cabbage - 700 g.
- Beets - 1 pc.
- Garlic - 2 cloves
- Vinegar 9% - 70 g.
- Sugar - 1 tsp
- Salt - 2 s. l.
We clean the cabbage and cut into square pieces (you can use any).
We clean the beets and cut them into either pieces or cubes.
We put it all in the bank. Add garlic, bay leaf. You can add various spices.
We are preparing the marinade. Dissolve sugar and salt in water, add vinegar. Pour cabbage with this marinade. Then we twist the jar and remove it.
Quick pickling cabbage slices
It is quite simple and fast way pickle cabbage slices.
Take the following ingredients:
- Cabbage - 1 kg.
- Carrot - 1 pc.
- Garlic - 4 cloves
- Sugar - 4 tbsp. l.
- Salt - 2 tbsp. l.
- Vinegar - 1 cup
- Vegetable oil - 1 cup
Wash cabbage and cut into large pieces. Grate carrots or cut into rings. Finely chop the garlic or squeeze through a press.
We put everything in a jar in layers: a layer of cabbage, a layer of carrots with garlic. After that, pour hot marinade: dissolve salt, sugar, vinegar and vegetable oil. Pour the vinegar after removing the marinade from the heat.
Pour it all into a jar and leave to stand for a day. After that, you can eat.
And in this video you can see how to quickly pickle cabbage.
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