Instant pickled cabbage daily. Daily cabbage is a quick vegetable snack. Crispy, pickled, day-old cabbage

Do you love pickled vegetables, especially cabbage? But at the same time, you don’t want to suffer for a long time with preparations, and then still have to wait for the onset of winter? At the same time, you are not satisfied with the taste or price of store-bought products? There is an exit! In this article you will learn how to easily prepare quick pickled cabbage.

This type of cabbage is also called “daily cabbage”, since you can try it the very next day. It can be just cabbage, or some kind of salad made from it, if some other vegetables are added: carrots, bell peppers, garlic, onions, etc.

The potential for this dish is endless! This is both an independent snack and an addition to various main courses. Also, quick cabbage will serve as an excellent ingredient for all kinds of salads.

Below you will find several step-by-step recipes. They can be called the most popular, the most delicious, and at the same time the simplest. For every taste! If this is not enough, then I recommend watching the videos attached here. In general, enjoy cooking and bon appetit!

Recipes

A simple recipe for daily cabbage (with garlic and spices)

The simplest, but at the same time very versatile way to prepare quick cabbage. After just 1 day, the snack will be ready and you can safely try it, as well as treat your household.

The versatility lies in the fact that in addition to cabbage, you can add carrots, beets and any other favorite vegetables. Garlic and spices are used here for taste and aroma. If you want more spiciness, add chili peppers or just hot ground pepper.

Ingredients:

White cabbage - about 2 kg.
Carrots – 1 pc. (optional);
Beets – 1 pc. (optional);
Garlic – 6 cloves;
Vinegar (6% or apple) – 1 glass;
Sunflower oil (odorless) – 0.5 cups;
Sugar – 1 glass;
Salt – 2 tbsp. spoons (heaped);
Mixture of peppers (peas) – 1 teaspoon;
Bay leaf – 2-3 pcs.

Step-by-step preparation

We wash the cabbage, remove the limp, ugly layers, then simply chop it finely. Grate the carrots on a coarse grater. Mix everything well.
Now all that remains is to prepare the hot marinade, which we will then pour over the cabbage. Pour vegetable oil, vinegar into a saucepan, add sugar and salt, garlic cloves, peppercorns and bay leaves. There is no need to chop the garlic; you can simply press it down with a knife so that it cracks slightly.
Place on the stove and bring to a boil. Pour hot water over the cabbage; when it cools down, put some pressure on top. Then the cabbage can be marinated in the refrigerator, or left right there on the table.
After a day, the cabbage will be pickled, and you can safely eat it. Moreover, every day it will become tastier and tastier.

Cabbage marinated with bell pepper (instant cooking)

Here we come to the most delicious recipe! The thing is that, in addition to cabbage, there are also bell peppers, carrots, onions, garlic and aromatic seasonings.

In the end, it’s even a salad, and not just some lonely cabbage. In general, very tasty, simple and fast. You can be sure of everything the very next day.

Ingredients:

Cabbage (white) – 1.2 kg.
Sweet pepper – 2-3 pcs.
Carrots – 2-3 pcs.
Garlic – 6 cloves;
Table vinegar (9%) – 10 tbsp. spoon;
Sugar – 0.5 cups;
Salt – 1 tbsp. spoon;
Water – 500 ml.
Sunflower oil (refined) – 0.5 cups;
Peppercorns – 12 pieces;

Let's start cooking

Finely chop the cabbage, add grated carrots, and squeeze the garlic here. We remove the seeds from the peppers, then chop them into small strips. Add to the cabbage and mix everything.
In a saucepan, combine water, oil, vinegar, sugar, salt, bay leaves and pepper. Stir and bring to a boil. As soon as it boils, immediately pour the resulting marinade into a saucepan with chopped vegetables.
Stir a little again, wait until the brine cools a little. Now we put some kind of plate on top, and put some kind of pressure on the plate (a can of water, a bottle or something similar). As a result, the cabbage is completely covered with marinade.
Leave in this position for 1 day. The cabbage will release juice and marinate well. We put it in the refrigerator. You can store it this way for at least a week, but usually such snacks do not last even 3 days, since everything is eaten with appetite.

By the way, if you want to prepare something for the winter, here are some very original snacks for you. pay attention to . They are prepared there both hot and cold.

Instant pickled cabbage with beets (in 2 hours!!!)

If you have a great attitude towards dishes with the addition of beets, then here is a great option for you! In just 2-3 hours you will get a bright crispy cabbage snack.

What a view! What a scent! And what a taste - you'll lick your fingers! And the most important thing is that there are a minimum of ingredients, everything is available, and anyone can handle the preparation of this dish.

We will need:

White cabbage – 1 fork (1.5-2 kg)
Onions (red) – 2 pcs.
Carrots – 1-2 pcs.
Beets – 1 pc.
Vinegar (9%) – 7 tbsp. spoon;
Sugar – 5 tbsp. spoon;
Salt – 1 tbsp. spoon;
Vegetable oil – 11 tbsp. spoon;

How to quickly marinate

Wash all the vegetables, peel and peel the carrots and beets. Shred the cabbage as usual, then sprinkle with a couple of pinches of salt and squeeze a little with your hands to release the juice.
Grate the beets and carrots on a coarse grater. It’s even better to grate Korean carrots. Add them to the cabbage.
In a cup, mix oil with vinegar, sugar and salt. Stir, then season the cabbage with this marinade. There is no need to heat anything.
Mix and put in the refrigerator for a couple of hours. Yes, it will be delicious even after 2 hours, but the true taste will be revealed exactly the next day, when the cabbage is thoroughly soaked in vinegar.

Quick preparation of pickled cabbage with vinegar and mustard

Another simple option from regular white cabbage (and in general you can make it based on cauliflower). Everything is as always: carrots, onions, vinegar, but now with the addition of strong mustard.

As a result, the snack turns out to be extremely fragrant, with a slight mustard spiciness. I recommend!

Required ingredients:

Cabbage – 2.5-3 kg.
Carrots – 2-3 pcs.
Onion – 3 medium heads;
Sunflower oil – 260 ml.
Vinegar (9 percent) – 200 ml.
Sugar – 170 g.
Salt – 1.5 tbsp. spoons;
Mustard – 1-2 tbsp. spoons;
Cranberries – 30-50 g (optional);

Pickling process

Finely chop the cabbage and onion, then grate the carrots. Place everything in a saucepan and mix well. For beauty and taste, you can also put some sour berries here, such as cranberries.
Now let's cook the marinade. In a small saucepan, mix oil and vinegar, add mustard, sugar and salt. If desired, you can also put a few peas of allspice here, or a couple of bay leaves.
Bring the marinade to a boil, then pour it over the vegetable mixture. Stir, if necessary, place a slight pressure on top. The cabbage will soon release a lot of juice and be completely covered in the resulting brine.
That's it, let it sit for a few hours. In principle, it will be ready in 2 hours, but I would wait 4-5.

Pickled cauliflower with beets (instant)

Just look at this cauliflower - it looks like it’s from another planet! We will marinate it in pieces, along with grated carrots and beets.

Yes, this recipe uses beets, but you can omit them from the ingredient list if you wish. The general preparation procedure remains the same.

We need:

Cauliflower – 1.6 kg.
Beets – 1 small;
Carrots – 1 small;
Garlic – 10 cloves;
Sunflower oil – 160 ml.
Vinegar (9 percent) – 150 ml.
Sugar – 6 tbsp. spoon;
Salt – 2 tbsp. spoons;
Ground paprika – 1 tbsp. spoon;
Ground red pepper – 1 teaspoon (optional);
Water for marinade – 1 liter;

Let's start quick marinating

Divide the cabbage into individual inflorescences and rinse thoroughly with water. Wash the beets and carrots and grate them. Finely chop the millet garlic with a knife and add to the vegetables. Mix everything and start mixing the vinegar marinade.
Pour oil, vinegar into warm (pre-boiled) water, add sugar, salt and spices.
Place the vegetables tightly in a 3-liter jar, pour marinade on top and close with a lid. Some people don’t mix vegetables, but place them in layers: cabbage, beets, carrots, onions. But I didn't notice any difference.
Place the jar of cabbage in the refrigerator for 1 week. Yes, it takes longer than in previous versions, but the recipe requires it. After all, our cabbage comes in “pieces”.

And here you can watch a video on the topic

If you want not small, but large cabbage (chopped into pieces), then the marinating time will have to be increased from 1 day to 5-7.
Carrots, onions, garlic, beets, bell peppers, fresh herbs - this is what will diversify the usual taste of cabbage. Don't neglect these vegetables.
Also do not forget about spices: bay leaf, coriander, cloves, mustard seeds, allspice.
If you want something more original, then add your choice of tomato paste, fragrant vegetable oil, soy sauce to the marinade.
I also advise you to take a look at the page dedicated to.

Within a day the cabbage turns out crispy, juicy and so aromatic. The incredibly delicious cabbage is swept off the table in an instant. Having tried this incredibly tasty cabbage with carrots at least once, you will remain a fan for life. This deliciousness serves as a wonderful addition to fish, meat and other side dishes. You can prepare it both on weekdays and on holidays.

Products:

The quantity is calculated for a liter jar.

carrots - 250 grams;
cumin and black peas optional;
cabbage - 600 grams;

The quantity is calculated for a 3-liter jar.

hot boiled water - 1 liter;
sugar - 1 tbsp. l.;
salt - 2 tbsp. l.;
vinegar essence (70%) - 1 tbsp. l. (you can use 8 tbsp. 9% vinegar).

Since I only made one liter jar of cabbage, I took only 1/3 of all the brine ingredients.

Cabbage per day. Step by step recipe

Chop the cabbage. Then knead it well.
Grate the carrots.
Combine grated carrots with cabbage. Mix well. If you want, you can add cumin and black peas to taste. I add it, as if for me, then the cabbage turns out much tastier.
Take a liter jar. We tamp the cabbage there.
Prepare the brine. Place salt in a small bowl. Sugar. Pour out the boiling water. Add the essence. Mix well. Leave the finished brine to cool
Pour the room temperature brine in a thin stream into the jar with cabbage. We release excess air using a spoon. Fill the cabbage completely with brine.
Close the jar with cabbage with a lid. Place in the refrigerator for a day.

Season the spicy cabbage with vegetable oil and onions. We store this delicacy in the refrigerator.

Cabbage has always occupied an important place on our table. The list of dishes made from it is huge, but the Slavs especially love salted (sauerkraut) cabbage. It is not always possible to ferment cabbage according to the classic recipe, keep it in a wooden barrel for a week and serve it. But an express method for preparing such a snack is marinating with the addition of vinegar. There can be many options for marinades themselves.

Composition of marinades

The main component of marinades for day-old cabbage is vinegar. As a rule, table vinegar with a concentration of 6% or 9% is used, but those who like experimenting replace classic vinegar with apple or even wine vinegar. Also, pickling is not complete without vegetable oil. Sunflower, olive, corn - this is not for everybody. In addition, the dish must contain salt and sugar, because this is the flavor basis for cabbage. Spices and herbs can be added: bay leaf, various types of pepper, cloves, coriander.

Composition of vegetable base

Of course, the main vegetables in our case are white cabbage and carrots. If you like a hot and spicy taste, feel free to add garlic and chili pepper, for color and piquancy - beets and sweet peppers. And to diversify the festive table, take as a basis an assortment of several types of cabbage (white cabbage, cauliflower, Brussels sprouts, broccoli).

Daily pickled cabbage

Today we want to offer you a basic recipe for “quick” sauerkraut, which will be ready within a day.
First you need to prepare the ingredients for the base and marinade.

For the base:

cabbage - 2.5-3 kg;
carrots - 3-4 pcs.;
garlic - 4 cloves.

For the marinade:

water - 250 ml;
table vinegar 9% - 250 ml;
sunflower oil - 250 ml;
sugar - 200 g;
salt - 2 tablespoons (heaped);
spices (optional) - bay leaf, black peppercorns, cloves.

Now you can start cooking:

Cut the cabbage, peeled from the top leaves and stalks, into cubes, slices or chop as thinly as possible.
Wash the carrots, peel and grate on a coarse grater. Add peeled and chopped garlic. Mix.
Prepare the marinade. To do this, combine water, salt, sugar, spices in a saucepan and boil for 5-7 minutes. Add vegetable oil and vinegar. Bring to a boil and remove from heat.
Pour the hot marinade over the prepared vegetables and leave at room temperature until completely cooled.
Transfer the vegetables along with the marinade into a glass bowl and place in the refrigerator. In 24 hours, the daily cabbage will be ready! When serving, garnish with onions (onions or green onions), pour over aromatic oil.

This recipe will be especially relevant during Lent, because it is not only an independent snack, but also a component of a wide variety of dishes.

So, it is needed for cooking:

vinaigrette;
fillings for pies and pies;
bases for lean first courses (cabbage soup, soups);
bigosa (cabbage stew) with meat, etc.

But daily cabbage still has one drawback - it runs out very quickly!

Cabbage salad with bell peppers and carrots

Cabbage salad with vinegar

Cabbage salad with carrots and vinegar