Hello dear readers. We prepared a lot today delicious salad from cabbage, it's cabbage instant cooking with vinegar and vegetable oil. Cabbage is prepared quickly and very simply. They sell this kind of cabbage at our market. At one time I liked this kind of cabbage, and I often bought it, but recently a friend shared with us a recipe for quick cabbage. I decided to make this salad at home. It turned out quite tasty.
We did this earlier, but the recipe is not quick; the cabbage needs to be given time to ferment. The article provides three recipes to choose from, so you can choose any one. This cabbage is used as a filling for pies, pies, dumplings, for borscht (if anyone likes borscht with sauerkraut) and other dishes.
Today's recipe is juicy, spicy vegetable salad, which can be eaten as independent dish, with black bread, for example, and also served with barbecue, meat, porridge, potatoes and other dishes. This is instant cabbage with vinegar, recipe with step by step photos, As always.
Cooking time for cabbage is more than 15 minutes.
The ingredients we will need are quite simple and affordable, but the taste of the cabbage will pleasantly surprise you, because the cabbage according to this recipe turns out to be really tasty.
Ingredients:
- 1 kg. cabbage
- 1 small sweet red pepper
- 1 small carrot
- 1 clove of garlic
For the marinade:
- 150 ml. boiled warm water
- 50 grams of sugar
- 2 tbsp. spoons 9% vinegar
- 70 ml. vegetable oil
- 1.5 teaspoons salt
If desired, you can add any spices, Bay leaf, peppercorns, cloves, etc. I prepared instant cabbage without spices.
We need 1 kg of cabbage, I chopped and weighed the cabbage. I also prepared 1 red Bell pepper, variety "Ratunda". We thought there was a lot of pepper in the cabbage, so we can limit ourselves to half. My carrots are small.
Now regarding the marinade. I boiled water and cooled it down; I need warm water, but not hot. I also prepared refined vegetable oil, if you like the taste of oil, then take unrefined vegetable oil. Vinegar should be used at 9%, I used apple cider vinegar at 6% and took double the amount (4 tablespoons). But when the cabbage stood for a while, we did not have enough acid in it; most likely, the vegetables absorbed the vinegar, and the acid was not felt at all.
For spices, I only use garlic, I took 1 large clove, if you like it spicier, you can take 2-3 cloves, but 1 was enough for us.
Take cabbage that is white, juicy and not tough. We chop the cabbage according to your convenience. I did this using a special shredder.
I cut the pepper into thin strips, and after peeling the carrots, I grated them for Korean carrots, but you can cut the carrots into thin strips, or using a regular grater.
I placed the cabbage in a saucepan, this will make it easier to mix it. I add salt and sugar to the cabbage.
I weighed the amount of sugar using a scale, and took 1.5 teaspoons of salt.
I stir the cabbage with my hand, just not too much, so that the cabbage gives juice and becomes a little softer. The cabbage will decrease slightly in volume and become softer. This is what cabbage looks like with salt and sugar.
If you like spicier cabbage, then you should not limit yourself to one clove of garlic.
Now I add vinegar to the instant cabbage with vinegar and oil. I decided to experiment and added 4 tbsp. spoons of apple cider vinegar.
But we came to the conclusion that the amount of vinegar in the salad should be adjusted to your taste. This amount of vinegar did not produce acid, but it did produce an interesting sweet taste cabbage
I add vegetable oil to cabbage, as I mentioned above, I took refined, odorless oil, but it can be completely replaced with unrefined one. It all depends on your taste preferences.
Add 150 ml. boiled water. The water must be boiled in advance and cooled. Water should be used warm, but not hot.
I deliberately took a lot of photographs and describe the recipe in detail so that you can easily prepare instant cabbage.
At this stage, mix the cabbage salad with your hand, everything is very good and after mixing thoroughly you can taste the cabbage. According to your taste and preference, you can add more salt, vinegar or other spices.
Don't skip this step, as this step is where you can adjust the flavor of the instant cabbage with vinegar and oil. In my opinion, salt and sugar are enough. As for vinegar, use your personal taste as a guide. This is what cabbage looks like.
If desired, you can add bay leaves, allspice, peppercorns, cloves and other spices to the cabbage.
At this stage, in my opinion, the cabbage can already be eaten, but according to the recipe you also need to place a plate and a weight on top of the cabbage, leaving it in the refrigerator for 2-3 hours.
I covered the cabbage with a plate and placed a 1.5 liter jar of water on top. The cabbage should be placed in a cool place. You can put it in the refrigerator, in my case it’s a balcony, it’s already cold outside.
True, after a couple of hours we were not able to try the cabbage, since we went to the city on business, returned late, so the cabbage spent the night on the balcony, this is what instant cabbage with vinegar looks like on the second day.
The cabbage released quite a lot of juice. So you shouldn't leave cabbage for so long. Still this one quick cabbage, not daily. It is better to eat cabbage immediately or a couple of hours after cooking.
In general, I think that you need to eat this cabbage almost immediately, you don’t have to put it under pressure, because when I mixed the cabbage and tasted it, the cabbage was already what I needed. But I decided to follow the recipe and put her under oppression. But in any case it turned out delicious.
Place the cabbage in a bowl and serve. As my friend said, who shared with us the recipe for instant cabbage, what longer cabbage worth it, the tastier it becomes. But not much finished product comes out of a kilogram of cabbage.
Serve the cabbage without brine. But store prepared cabbage You can put it in a jar in the refrigerator. I don’t recommend preparing cabbage as a preparation for the winter, since it is quick-cooking cabbage with vinegar, and you can always make a fresh portion of the salad. And it tastes more like sauerkraut than sauerkraut.
The salad can be sprinkled with fresh herbs; you can use dill, parsley or green onions.
Now as for the taste of the salad. The taste is really interesting and quite spicy; you can feel the taste and aroma of sweet bell pepper.
In my opinion, the instant cabbage turned out very tasty. I would even say that the cabbage tastes not like a vegetable, but even like a fruit. The cabbage turned out very juicy.
You don’t have to wait long; you cook it and serve it almost immediately. This is wonderful cold appetizer To various dishes and as an independent dish. This cabbage is quite suitable for those who fast or vegetarians; vegetables contain many useful vitamins.
Enjoy your meal!
Hello, hello, hello. Today we are talking again about white cabbage. This vegetable is very healthy and contains a set of the following vitamins: calcium, potassium, sulfur, phosphorus, vitamins P, K, U, C. Of course, in summer and autumn, it is best to eat fresh fruits, making different ones from them. But in winter it will not be so easy to find an environmentally friendly head of cabbage. Therefore, in the summer-autumn period, you need not only to eat fresh cabbage, but also to prepare it for future use.
Exist different ways storage of this vegetable. But the most popular ones are pickling. In this article I want to offer you recipes for pickled cabbage. After all, this technology allows the use of minimal heat treatment, and in this form the snack will contain less acid than fermented one.
It is noteworthy that this preparation can act as a separate salad, or as a dressing for cabbage soup and borscht, as well as the main ingredient for a salad.
There are many more recipes for pickled cabbage than for sauerkraut. So choose according to your taste: spicy, hot or sweet. The cooking technologies are very simple, even a beginner can handle it.
The pickling process takes much less time than fermentation. Therefore, you can already taste the delicious preparation within a few days from the moment of its preparation.
To prepare the snack, you can use different types of vegetables, as well as add other ingredients. For example, according to the method described below, in addition to the main ingredient, carrots and garlic are included, as well as aromatic spices.
Ingredients:
- White cabbage - 1 pc.;
- Carrots - 2 pcs.;
- Garlic - 4 cloves;
- Salt - 2 tbsp. spoons;
- Sugar - 0.5 tbsp;
- Vinegar 9% - 150 ml;
- Water - 1 l;
- Little vegetable - 0.5 tbsp.;
- Bay leaf - 3 pcs.;
- Allspice - 15 pcs.;
- Black pepper - to taste;
- Cloves - 5 pieces.
Cooking method:
1. You will need a good and large fork. Remove bad leaves from it and rinse. Then shred the leaves, folding them into deep container. A basin is perfect for this purpose.
3. Peel and chop the garlic cloves. Add to the rest of the products and pepper the mixture.
4. Now prepare the marinade. Pour water into a saucepan, add sugar and salt, pour in oil and vinegar, add bay leaves, peppercorns and cloves. Bring the mixture to a boil and cook for 3 minutes.
6. Then place our salad along with the marinade in a clean and sterile 3 liter jar. Cover the container with a lid and place in the refrigerator.
7. When the product has cooled, it is ready to use. And in order to preserve the snack for future use, close it with a nylon lid and store it in the refrigerator.
Pickled cabbage for the winter under iron lids
This appetizer is particularly juicy, always crispy and has nice smell. This preparation can also be used as a filling in pies. Although I think that you will eat it with pleasure anyway.
Ingredients:
- Cabbage - 6-7 kg;
- Carrots - 10 pcs.;
- Dill seeds - 1.5 tbsp. spoons;
- Salt - 5 tbsp. spoons (1 tablespoon for marinade, and 4 for cabbage);
- Vinegar - 4 teaspoons;
- Sugar - 4 teaspoons;
- Bay leaf - 1 pc.;
- Water - 1 liter.
Cooking method:
1. Peel the white cabbage heads from the top leaves and chop them using a special grater or a sharp knife.
2. Peel and rinse the carrots. Grate the fruits on a coarse grater.
3. Now combine the vegetables with each other, add salt and dill seeds. Mix the mixture with your hands and press a little so that the cabbage releases juice. Cover with a plate and leave for 2-3 hours.
4. After 2 hours, drain the resulting juice from the pan into another container. We will make a marinade from it. We need 1.5 liters. Accordingly, if there is less juice, then add required amount water. Next add salt and sugar. Place the marinade on the fire and bring it to a boil, and when the liquid boils, skim off the foam and pour in the vinegar essence.
5. Turn off the heat and quickly prepare the jars. Rinse them thoroughly and place spices on the bottom. Then compact the cabbage and carrots tightly and pour the hot marinade over them. Cover the containers with lids and sterilize the jars (1 liter - 30 minutes; 0.5 liter - 20 minutes).
Place a clean towel on the bottom of the pan to prevent the jars from exploding.
6. Then roll up the glass pieces and turn them down onto the lids. Cover with a blanket and leave until completely cool. Store in a pantry or cellar.
Delicious cabbage with beets: recipe for cooking in a jar
Now I suggest you close a couple of jars using the recipe described below in the photo. The appetizer turns out just like Korean. Since garlic, pepper and beets are added.
Ingredients:
- White cabbage - 2 kg;
- Large beets - 1 pc.;
- Carrots - 2 pcs.;
- Garlic - 2-3 cloves;
- Water - 1 l;
- Sugar - 120 gr.;
- Vegetable oil - 100 ml;
- Vinegar 9% - 150 ml;
- Salt - 2.5 tbsp. l.;
- Peppercorns - 4-5 pcs.;
- Bay leaf - 2-3 pieces.
Cooking method:
1. Rinse and dry the head of cabbage. Remove the top and damaged leaves. Next, finely chop the fruit. Carrots and beets must first be peeled. Then rinse under running water and grate on a coarse grater. Peel the garlic and cut into thin slices.
2. Now mix all the vegetables together and put them in a clean jar.
4. As soon as the liquid boils, pour in vegetable oil and vinegar. Mix the mixture well and remove from heat. Pour the hot marinade over the vegetables in the jar. Leave the preparations at room temperature until they cool completely, while covering the jars with lids.
6. Then close the containers and put them in the refrigerator for 24 hours. After the specified time, the crispy snack can be served or stored in the refrigerator.
Pickled cabbage for the winter with tomatoes
Very often, acetylsalicylic acid is used as an acidic base for brine. Some people consider it harmful, while others, on the contrary, an excellent remedy for marinating. In any case, you need to try and then judge.
I bring to your attention this method of preservation. We will also marinate not only one cabbage, but also put pepper, dill, tomatoes and garlic in jars.
How to cook delicious cabbage in 3 liter jars
Here's another one interesting way cooking with horseradish. How do you like this combination? I haven't tried it yet, but I think I'll like it.
Ingredients:
- White cabbage— 1 pump;
- Carrots - 2-3 pcs.;
- Horseradish (root) - 1 pc.;
- Garlic - 3-4 cloves;
- Salt - 2 tbsp. spoons;
- Sugar - 0.5 tbsp.;
- Table vinegar - 150 gr.;
- Water - 1 l;
- Cloves, bay leaf, peppercorns- taste;
- Vegetable oil- 0.5 cups.
Cooking method:
1. Take a good head of cabbage and chop it into thin strips.
2. Peel the carrots and grate them using a Korean carrot grater.
3. Peel the horseradish root. And then try to cut into thin strips.
4. Combine cabbage, carrots and horseradish in one large container. Add peeled garlic cloves to them and pass them through a garlic press.
5. Now pepper the mixture and mix it thoroughly.
6. Next, prepare the marinade. Bring the water to a boil, then pour in the vegetable oil, add the bay leaf, cloves and peppercorns. Then add sugar and salt. Boil this mixture for 2-3 minutes, add vinegar.
7. Then pour hot brine over our vegetable mixture and mix it well.
8. Distribute the vegetables with the brine into a clean jar. If you have any brine left, don't throw it away. Since after 12 hours the cabbage in the jar will absorb the marinade, so it will need to be added. Then close the jar with a nylon lid and store it in a cool place.
Crispy pickled cabbage for the winter according to a simple recipe
In addition to the main products, many housewives often add sour apples. The appetizer is worth your attention, be sure to try it.
Ingredients:
- Cabbage - 1 head;
- Apples - 2-3 pcs. (sweet and sour);
- Garlic - 2-3 cloves;
- Beetroot - 1 pc.;
- Carrots - 1 pc.;
- Vegetable oil - 150 ml;
- Vinegar - 100 ml;
- Sugar - 100 gr.;
- Salt - 2 tbsp. spoons;
- Water - 0.5 l;
- Black peppercorns - 3-4 pcs.;
- Bay leaf - 1-2 pieces.
Cooking method:
1. Remove bad leaves from the head of cabbage and finely chop the fruit itself.
2. Peel the carrots and beets and rinse. Then grate on a coarse grater. Apples should also be grated. But peel the garlic and chop it with a knife or garlic press.
3. Combine all vegetables in one container and sprinkle with ground black pepper.
4. Now prepare the marinade. Pour water into a saucepan, add salt and sugar. Then bring the liquid to a boil and pour in vegetable oil and vinegar, add bay leaf and peppercorns, stir.
5. Pour hot marinade over our vegetable mixture.
You can marinate cabbage with vegetables in a large container or directly in a jar.
If you pickle directly in a jar, cover it with a lid and leave to cool at room temperature. And then store it in a cool place. If the procedure was done in another container, then after cooling, transfer the salad to a clean jar and fill with the remaining marinade. Then close the lid and put it away for storage.
Video on how to pickle cabbage in a jar as a salad
Instant pickled cabbage with bell pepper
And if the salad turns out well with hot pepper, then why not try putting sweet bell peppers in jars. I think this is a great idea and variety of dishes!
Ingredients:
For a 3 liter jar:
- Cabbage - 2.5 kg;
- Carrots - 0.5 kg;
- Onion - 0.5 kg;
- Bell pepper - 0.5 kg;
- Salt - 60 gr.;
- Sugar - 5 tbsp. spoon;
- Vinegar 9% - 7.5 tbsp. spoon;
- Vegetable oil - 10 tbsp. spoons
Cooking method:
1. Pluck the top leaves from the head of cabbage and finely chop the rest.
2. Add 1 teaspoon of salt to the vegetable and rub the cut leaves with your hands.
3. Wash the bell pepper, remove the stem and seeds. Cut it into thin strips and add to the cabbage.
4. Peel the onion and cut into thin half rings. Add to other chopped vegetables.
5. Peel the carrots and grate on a coarse grater. And also send it to the vegetables.
5. Add salt and sugar to the mixture and rub a little with your hands.
6. Pour vinegar and oil, stir the contents. Now transfer the vegetables into clean jars.
7. Place the lids on top of the containers and place the preparations in the refrigerator. After three days, the snack is ready to eat. Or continue to store it.
Step-by-step recipe for pickling early cabbage
Many people think that early varieties of vegetables are not suitable for pickling. Even as they fit, they marinate faster. Just don’t take cracked heads of cabbage, they are not very suitable for such cooking.
Ingredients:
- Fresh early cabbage - 1 kg;
- Carrots - 5-7 pcs.;
- Garlic - 5 cloves;
- Water - 125 ml;
- Sunflower oil - 125 ml;
- Sugar - 125 gr.;
- Salt - 1 tbsp. spoon;
- Vinegar 9% - 10 tbsp. spoons
Cooking method:
1. Peel the vegetable from the top leaves and chop into thin strips. Transfer to a large plate.
2. Peel the carrots and rinse under running water. Grate on a coarse grater.
3. Remove the husks from the garlic and grate it on a fine grater.
4. Combine all the shredded ingredients with each other and knead them a little with your hands so that the cabbage releases juice.
To these ingredients you can also add thinly chopped fresh cucumber. He won't be redundant!
5. Next, prepare the brine. Pour 0.5 cups into the pan clean water, add sugar and salt, pour in butter. Stir the contents and put on fire. Bring the brine to a boil and stir constantly until the salt and sugar dissolve.
6. Then remove the pan from the heat and pour in the vinegar. Stir the liquid.
7. Pour the resulting brine over our vegetables, mix them thoroughly and leave them alone for 2 hours.
8. After 2 hours, place the salad in sterilized jars.
9. Roll up the containers iron lids. Store the workpieces in a cool and dark place.
Cabbage pickled for the winter in pieces with vinegar
Remember, in previous posts we looked at ways to prepare cabbage for the winter. So, you can also marinate this vegetable this way. Do you want a jar like this? Means next recipe just for you.
Ingredients:
- White cabbage forks - 1 pc.;
- Carrots - 1 pc.;
- Garlic - 1 head;
- Water - 500 ml;
- Sugar - 100 gr.;
- Vinegar 6% - 100 ml;
- Vegetable oil - 100 ml;
- Salt - 20 gr.;
- Black pepper, cumin, cloves, bay leaf - to taste.
Cooking method:
1. Remove the top leaves from the head of cabbage, cut out the stalk and cut the vegetable into large squares.
2. Now peel the carrots and cut them into pieces of any shape.
3. Bring water to a boil, pour in vinegar, add sugar and salt. Cook the marinade until the bulk ingredients are completely dissolved. Then add black peppercorns, bay leaf, cumin, cloves. You can also add juniper berries. Boil the mixture for 1-2 minutes.
4. Then peel the garlic and cut each clove into three parts. Add the chopped slices to the cabbage and carrots and pour the hot marinade over everything.
5. Mix the salad thoroughly. Leave it until it cools completely.
6. And when the vegetables have cooled, place a plate with a weight. Place the workpiece in the refrigerator for an hour.
7. Then place the snack in sterilized jars and close the lids. Place in the refrigerator again for a day. After 24 hours, the salad can be eaten.
Here we have come to its logical conclusion. Although we will continue to talk about cabbage in new issues. After all, recipes for white cabbage preparations for the winter do not end there. So wait for new articles and come visit often! Don't forget to rate and share on social media. networks.
Cabbage is far from the last place in the Russian diet. And you probably won’t find a person who has tasted cabbage at least once. Cabbage is good both raw and pickled or pickled.
Preparing pickled cabbage is very simple and I will try to convince you of it. Below are some simple recipes for making this delicious snack and you can choose the option that you like best, and you can also leave your recipe for making pickled cabbage in the comments. Well, let's get down to business.
INGREDIENTS.
Cabbage 2 kg.
Carrots 2 pcs.
Garlic 5-6 cloves.
Ingredients for preparing the marinade.
2 large spoons of salt.
Half a glass of sugar.
Liter of water.
Allspice peas.
Ground black pepper.
Laurel 3-4 leaves.
Vinegar 9% 100 grams.
COOKING PROCESS;
☑ Remove a couple of top leaves from the cabbage and chop into strips with a knife or on a special grater. If you cut with a knife, try to make the straws as thin as possible.
☑ Wash and wash carrots as in Korean for carrots. Or just a straw. You can also grate it.
☑ Place the chopped carrots and cabbage in a large saucepan and stir.
☑ Peel the garlic and chop it randomly or pass it through a garlic press.
☑ To prepare the marinade, you will need to pour water into a saucepan, pour almost all the ingredients into it except vinegar, put on fire and boil for 3-4 minutes.
☑ Add vinegar and garlic to the marinade.
☑ Pour the prepared marinade into a saucepan with cabbage.
☑ Add pepper and bay leaf and mix carefully, lifting the cabbage from the bottom to the top. Let the marinade cool and transfer all the cabbage into jars. Makes three liter jars.
☑ It is advisable to put the jar in the refrigerator and let the cabbage sit in the marinade overnight. In the morning the cabbage is ready and you can serve it on the table.
In this form it can be stored for about 30 days. But we usually eat it within a week and a half. So it’s impossible to check how long the cabbage can stand like this.
You can cook anything from this cabbage possible salads from simple to complex. You can simply add onions and season the herbs with vegetable oil, you can use it to make a vinaigrette or as a filling for pies.
Recipe for pickling cabbage with beets in just 8 hours
You will be able to cook very beautiful snack from cabbage and beets. Of course, for this you need to choose fresh cabbage and fresh beets. Then the beets will be able to give the cabbage its bright color and aroma.
INGREDIENTS;
2 kg of fresh cabbage.
2-3 medium carrots.
I reduced it to about 300-350 grams.
100 grams of vegetable oil.
Garlic to taste.
Tablespoon salt.
3 tablespoons sugar.
60-70 grams of table vinegar.
COOKING PROCESS;
☑ Cut the cabbage into strips using any available method.
☑ Cut the carrots into half circles. It is important that the slices are thinner.
☑ We clean the beets and pass them through a grater. You need to ensure that both cabbage and beets are grated or cut equally.
☑ When using garlic, it must be cut into thin slices.
☑ Combine all the chopped shredded products in a saucepan and mix everything well.
☑ Put 400 grams of water on the fire, add salt, sugar, bring to a boil and pour in oil and vinegar. Remove from heat, stir and pour brine over cabbage.
☑ Mix everything well. Be careful as the brine is still very hot.
☑ Cover the cabbage with a lid of a smaller diameter, place a weight on top and leave it warm for 8 hours. After the allotted time, the cabbage is completely ready to eat. Enjoy your meal.
Quick pickled cabbage recipe without using vinegar
Marinated cabbage prepared in this recipe will be an excellent decoration for any festive table. And about the taste and benefits of this wonderful and simple dish It’s not even worth talking about, and everything is clear right away, just look at the composition.
INGREDIENTS;
One medium head of cabbage.
2-3 medium sized carrots.
Horseradish 50 grams.
Garlic 3-4 cloves.
2 liters of water.
200 grams of salt.
200 grams of sugar.
You can add beets if you wish.
COOKING PROCESS;
☑ Peel the cabbage from old leaves and chop it using any available method.
☑ Peel the carrots and cut into small pieces.
☑ When using beets, grate them the same way as cabbage.
☑ Garlic mode for small circles.
☑ We put all the vegetables in a pan and mix them so that everything is distributed evenly.
☑ Pour water into a pan and pour sugar and salt into it. We put it on fire. Bring to a boil and pour brine over the cabbage.
☑ Gently mix the cabbage and place a weight on top. It is convenient to use a three-liter jar of water as a load, or you can take a five-liter bottle of water. In general, whatever is convenient for you.
8. Let the cabbage stand for two days and it is ready to serve. Now it can be put into jars and stored in the refrigerator or on the balcony.
Instant spicy pickled cabbage
For cooking spicy cabbage you will need to find hot capsicums. There are no preferences in terms of color, since pepper is a weak coloring agent and will not affect the final color of the dish, but it will affect its spiciness. So this one the recipe will work for spicy lovers.
INGREDIENTS;
1.5-2 kg of fresh cabbage.
200-300 grams of carrots.
1-2 pods of hot pepper.
200 grams of vegetable oil.
100 grams of table vinegar.
Garlic 1 head.
Dill or parsley 1 bunch.
1 liter of water.
A heaping tablespoon of salt.
2 tablespoons of granulated sugar.
COOKING PROCESS;
☑ Wash and peel the carrots, using the mode for thin strips.
☑ Cut the cabbage into pieces of about 3-5 cm, preferably cutting the cabbage into squares. Cut the head of cabbage in half, separate about 3-5 leaves and cut them into squares, and do the same with all the cabbage.
☑ Peel the garlic and the regime. Wash the pepper, remove the seeds and tail and also cut it into rings. Be careful with hot peppers.
☑ Finely chop the dill and parsley.
☑ Place the prepared vegetables in a pan and start preparing the brine.
☑ Mix salt and sugar in water and put on fire, bring to a boil, pour in oil and vinegar. Let it cool a little. Pour brine over the cabbage and mix all the vegetables.
☑ The cabbage is marinated for about a day, then it needs to be put in a cool place, either in the refrigerator or in the basement.
Bon appetit.
The easiest and fastest recipe for pickling cabbage in just 2 hours
But these are not all recipes for making pickled cabbage; there is another recipe according to which cabbage can be prepared in just a couple of hours and served immediately.
INGREDIENTS;
0.7 fresh cabbage.
1 sweet or bell pepper.
2 cloves of garlic.
1 carrot.
3-5 peas allspice.
2 bay leaves.
1 liter of water
2 tablespoons salt.
50-60 grams of granulated sugar.
100 grams of table vinegar.
COOKING PROCESS;
☑1.Cut peppers and carrots into strips.
☑We also chop the cabbage into strips.
☑Garlic mode in thin slices.
☑ Mix salt, sugar and water, bring to a boil, add vinegar and vegetable oil. Remove from heat.
☑The vegetables are filled with ready-made brine. Stir and leave for an hour.
☑Drain the brine or simply take out the cabbage with your hands and put it in a jar. Then put the jar in the refrigerator for an hour.
☑After an hour, you can remove the cabbage from the refrigerator and serve it to the table. But it’s better, of course, to add a little greenery to it and season it with vegetable oil. Bon appetit.
For pickling, use only fresh cabbage. Sluggish or winded will not work. The dish will not be tasty and it will simply be a waste of time.
Not only carrots can be pickled with cabbage; apples, cucumbers, peppers, tomatoes, currants or cranberries are also often pickled.
You can use almost any cabbage, not just white cabbage. Try combining colored and white, red and Beijing. Try using different kinds cabbage
It is better to add bay leaves not to the brine, but rather to the cabbage. In brine, bay leaves can give off bitterness.
Almost all recipes for marinated cabbage use garlic and rarely onion. The onion can give its flavor to the cabbage and it will develop a sharp onion taste.
Vinegar can be taken from almost any apple grape table, you can use essence, but you just need to dilute it correctly.
The harvesting season is in full swing. Many vegetables and fruits have already been processed and sent to bins. But another crispy preparation awaits us - pickled cabbage in jars for the winter. We prepare it at the end of autumn, when the heads of cabbage in the garden are already slightly frostbitten. Cabbage then acquires a special sweet taste. How nice it is to open a jar in winter that we prepare with such love in the fall. Chop the onions, add some butter, mmm... - you'll lick your fingers!
In addition to the fact that it is so tasty, it is also an excellent assistant in the fight against toxins in the body and with overweight. And contains a large number of vitamin C, which is very important during the cold season. And who doesn’t like vinegar, you can watch it. It contains natural acid.
White cabbage, red cabbage, cauliflower, new arrival broccoli - the cabbage variety gives us many flavors and options to diversify our menu. You can use any variety for pickling.
A lot of dishes can be made using pickled cabbage. Not just salads with added various vegetables, but also soups, side dishes, lazy cabbage rolls and pies. I invite everyone to cook with me a few winter preparations from this essential vegetable.
Today in the article:
If you are preparing small quantities, you can cut the vegetables with a regular kitchen knife. However, on big family It will take a very long time to chop several heads of cabbage with a knife. In this case, it is better to stock up on shredder in advance. This special device for shredding cabbage. With it, things move much faster, and you won’t even have time to get tired before you’ve already chopped a dozen heads of cabbage.
The best recipe for pickled cabbage for the winter in jars
Classic preparation of any food, this is often best idea taste the dish, so to speak, “without cuts.” The option of shredded white cabbage forks along with grated carrots does not lose its relevance. This best dish tested by time and thousands of gourmets.
I describe the ingredients for one medium head of cabbage. Which is exactly what we will learn in three-liter jar. If you prepare more, calculate the proportions.
Product composition:
- White cabbage - 2 kg.
- Carrots - 2 pieces
- Garlic clove - 2 pieces
For the brine:
- Drinking water - 1 liter
- Vegetable oil - 0.5 cups
- Granulated sugar - 0.5 cups
- Lavrushka - 2 pieces
- Black peppercorns - 8 pieces
- Vinegar essence - 1 tbsp. spoon
Preparation:
1. I chop half a head of cabbage into small strips. You can generally cut it however you like. And for me, pickled cabbage for the winter is always chopped into thin strips.
2. Pass the carrots through a coarse grater; if you have a food processor, it will be much easier for you. Everything is done with him in one minute.
But keep in mind that the food processor grinds the vegetables into fine crumbs. Although it won't spoil the taste.
In general, if you often cook and prepare, be sure to buy yourself this wonderful assistant, at least the mini version.
3. So, our vegetables are chopped. Pour them into a small food bowl and mix lightly, but do not crush them. We just need to mix everything well.
4. The container is already sterilized, since finished product cannot be sterilized. We fill the jars with crumble, but do not compact them too much. And we move on to preparing the brine.
5. Place a large pot of water on the stove and wait for it to boil. Place salt, sugar, bay leaf, pepper into boiling water, stir, add oil and wait for it to boil again, stirring. Bulk products should disperse in brine. Let the marinade simmer for three minutes and then remove from heat.
6. Now add crushed garlic and a tablespoon of vinegar to our brine. Stirred. Mmm... the smell is amazing!
7. Pour our aromatic marinade with vinegar into the cabbage. Place a saucer on the jar and let it cool completely. Can be closed with a lid treated in boiling water. Ready!
This preservation can be stored in a cold room for up to a year or more. And in winter its taste is so fresh, as if it had just been made.
Pickled cauliflower for the winter without sterilization
Not everyone likes to stand in the kitchen for a long time and wait for the treasured jar of their favorite preserves to be sterilized. And if there are a lot of them, it’s generally an “endless kitchen” then. Fortunately, there are recipes where you can do without this and there is no need to sterilize the finished cabbage.
This method is quite suitable for fans of high-speed preparations. quick marinating cauliflower with hot pepper and basil.
Calculation for two liters:
- White cauliflower - 1 medium
- Basil - 1 sprig
- Hot pepper - 2 pods
- Granulated sugar and rock salt - 2 tablespoons each
- Vinegar 9% – 60 grams
Preparation:
1. We cut the cabbage into segments and put them in liter, sterilized jars with whole peppers and basil, the latter one piece per jar. Fill the containers with vegetables tightly, but do not compact them.
2. Pour in boiling water and cover with lids for ten minutes. Then pour the water into a saucepan and pour boiling water over the cabbage again.
This is necessary to destroy bacteria that can subsequently harm our conservation.
While the jars filled for the second time, let them stand for another 10 minutes. And we'll do the brine.
3. Pour sugar and salt into this saucepan, where the water has been drained. Place on the stove until it boils. When the marinade boils, wait until the sugar and salt are completely dissolved. Then remove from heat.
4. Simply pour the second water from the jars into the sink. Add thirty grams of vinegar to each.
If you don’t have a measuring cup, you can use a tablespoon as a guide; it contains about 20 grams, which means you need 1.5 spoons.
Whether to add other spices is up to your taste. For me, basil and hot red pepper provide enough spice and aroma. If you want, add a bay leaf.
Fill with hot brine and you can roll it under scalded iron lids. We put the finished preserves on the lids and cover them with a fur coat for a day or more, until they have completely cooled down. Then you can take it to the cellar or other cool place.
Video recipe for delicious crispy cabbage in jars
I was specifically looking for this divine recipe. Exactly, so that the marinade is so aromatic and the cabbage leaves are crispy. What is described in this detailed recipe from the video channel “At Svetlana’s”.
Be sure to try this option for pickling cabbage and I think it will become a regular on your table.
Step-by-step recipe for pickling cabbage with beets in 3-liter jars for the winter
This is delicious! I’m telling you right away, this recipe will not leave anyone indifferent. At first glance, it may seem that it takes a long time to cook, but in fact everything is quite simple and not time-consuming. But what pleasure you will get later when you open this amazing delicacy in winter.
Grocery list:
- White cabbage forks - 4 kilograms
- Beets - 1 kilogram
- Coarse salt, sugar, vinegar 9% - 8 tablespoons each
- Bay leaves - 16 pieces
- Garlic - 1 large head
- Black peppercorns - 1 level tablespoon
- Dry dill umbrellas - 8-10 pcs, 4-5 umbrellas per 1 jar
- Hot peppers - 2 pieces, 1 per jar
- Drinking water - 5 liters
So, step by step recipe:
1. Place water on the stove until it reaches boiling water.
Banks must be sterilized!
2. While the water is boiling, cut the peeled beets into large and thin slices, garlic and pepper into slices.
2. Chop the cabbage in large pieces, but so that it is possible to place it in a jar.
3. Lay in layers, slightly pressing: beets - cabbage - bay leaves, black pepper, hot pepper, dill umbrellas, garlic.
4. We also lay the second layer to the top.
5. Pour water into a saucepan, add sugar, vinegar, salt and mix well. Place on the stove to let the brine boil. As soon as it boils and everything is completely dissolved, remove from heat.
6. Immediately before our brine has cooled down, pour it into jars and cover with lids. Then we put them in a tall pan of water and on the stove. Place a linen napkin or towel on the bottom. The water should be warm. Bring to a boil over low heat. Now let’s sterilize for twenty minutes and roll up under iron lids.
6. Roll the jars, make sure the water does not bubble, then turn the lid down and cover with a blanket. Leave it like this for a couple of days, then remove the blanket and let it cool completely. You can put it in the cellar.
Easy Instant Pot Cooking Recipe in Hot Brine
Some people, including myself, don’t want to bother with long cooking, but want something “quick and tasty.” For us, for those impatient, there is wonderful recipe. This pickled cabbage for the winter is prepared once or twice and turns out no less tasty than when cooked for a long time.
What is necessary:
- Forks of white cabbage - about 2 kilograms
- Carrots - 2 medium pieces
- Garlic cloves - 3-4 pieces
- Granulated sugar - 1 cup
- Pickling salt - 2 tablespoons
- Vegetable oil - 1 cup
- Vinegar 9% - 0.5 cup
- Drinking water - 1 liter
- Lavrushka - 2-3 pieces
- Black pepper - 6-8 peas
Let's start cooking:
1. Place a saucepan of water on the stove and bring to a boil. Meanwhile, finely chop the cabbage and carrots.
2. Garlic must be passed through fine grater or press, add it to our vegetables, mix well.
3. Add salt and sugar to the water that has boiled, stir until they are completely dissolved and pour in the oil, continuing to stir. Let it simmer for a minute and remove from the stove. Pour vinegar here and mix well again.
4. We put cabbage and carrot sticks in a pan, add bay leaves, pepper and pour in our marinade. Mix everything well. During this stage of preparation, you will just feel the amazing smell of such aromatic marinade.
5. Put our cabbage under pressure. A press is often understood as a flat plate on which a load is installed; in our case, it is a three-liter container of water.
6. Let it brew for five hours and you can put it in jars or leave it in a saucepan.
Important! Cabbage should only be marinated in enamel pans or stainless steel. Aluminum ones are not suitable for this procedure.
Very aromatic cabbage it turns out! Thanks to the fact that we added oil during cooking, when serving, we will no longer need to add anything here, except for greens.
How to pickle cabbage under iron lids
Not everyone will like this recipe for pickled cabbage for the winter. Basically, this preparation is good for those who like very savory snacks. If you have these in your family, I advise you to prepare several jars of this treat.
One medium head of cabbage will yield two liter jars. If you like it, make more. We don't put carrots and other vegetables here. But, if you want, you can chop some carrots or bell peppers. This will not spoil the dish at all.
What you will need:
- Garlic cloves - 4 pieces
- Fresh dill umbrellas - 2 pieces
- Black peppercorns - 18 pieces
- Bay leaf - 2 pieces
- White cabbage - 1 fork
- Cloves - to taste
- Hot pepper - 1-2 pods, to taste
- Acetic acid - 1 tablespoon
- Water - 1.6 liters
- Sugar - 1 glass
- Pickling salt - 2 tablespoons
Early ripening cabbage for this recipe doesn't fit. Use only winter varieties.
Shall we start cooking?
1. Finely chop the cabbage into strips and cut the garlic into rings. Cut one cabbage leaf into four pieces and set aside for now.
2. Place all the brine ingredients in a saucepan and bring to a boil, stirring until the sugar and salt are completely dissolved. Boil for three minutes and remove from the stove.
3. Place nine peppercorns, an umbrella of dill, a bay leaf and two cloves of garlic into sterile jars. If you like cloves, you can add one at a time.
4. Now we will need the left quarters cabbage leaf, put two pieces in a jar on top of the spices.
You can place the whole hot pepper on the bottom of the jars, or you can cut it into slices and add it to the cabbage.
5. Fill the jars with cabbage crumbs to the top. Accept without fanaticism.
6. Cool until room temperature Pour vinegar into the brine, stir and pour the marinade into jars. Roll up with scalded iron lids. Can be taken away for storage immediately. As you can see, a very quick and simple recipe. And the appetizer turns out wonderful.
Video on how to prepare pickled cabbage in pieces
An interesting preparation option is offered to us by the author of the video channel “Simple Recipes for Every Day.” An amazing “large-caliber” assortment is obtained: cabbage, peppers, carrots, and also tomatoes! Variety is also good because it is very convenient to serve.
One of the advantages of this recipe is that you don’t need to chop or grate anything, but just cut it big pieces and circles.
Personally, I really like it! Everything is quite simple, beautiful and most importantly delicious! I think we should definitely make a few jars of this beauty.
Marinated broccoli with bell pepper
This variety of cabbage has increasingly begun to appear on our tables. Some have just begun to take a closer look at this vegetable, while others have already tried many dishes and appreciated the taste, in addition to great benefit this product. Have you ever tried pickled broccoli? If not, then it's time to make them!
What you will need:
- Broccoli - 0.5 kilograms
- Granulated sugar - 1 teaspoon
- Large carrot - 1 piece
- Coarse salt - 1.5 tablespoons
- Water - 300 milliliters
- Vegetable oil - 50 milliliters
- Vinegar - 30 milliliters
- Ground black and red pepper
- Garlic cloves - 4 pieces
- Bell pepper - 2 pieces
- Coriander - 1 teaspoon
- 0.5 liter jars
Preparation:
1. Divide the broccoli into segments, keep it in warm salted water so that bugs, if any, float to the surface from the inflorescences, drain it into water and lower the cabbage into boiling water for a couple of minutes, and then rinse with cold water. With this manipulation, the broccoli will acquire a beautiful, rich color.
2. Peel the pepper from seeds and cut it as you like, into strips, cubes or circles.
To make the salad brighter and more beautiful, take peppers of different colors.
3. Grate the carrots using a “Korean grater.” Now there are many varieties of this grater, some are very convenient. Well, if you have such an assistant as a food processor, then cutting carrots like this will be a breeze for you.
4. Pass the garlic through a press, or chop it very finely.
5. Now mix all our chopped and grated vegetables well with salt, pepper and sugar in a large bowl or saucepan. Then add oil, vinegar, water and mix everything again. Leave to marinate for three hours.
6. Place our salad in sterilized jars so that about one centimeter of liquid is obtained on top and cover with lids.
5. Place the jars in a wide bowl with warm water and boil for twenty minutes, that is, sterilize. We take it out, screw the lids all the way and turn the jars upside down. Covering with a blanket won't hurt either. We leave them in this position for a day, then put them away for winter storage.
How to pickle early cabbage with vinegar at home
What to do if you urgently want young pickled cabbage? There is also such a recipe with very delicious marinade, and most importantly, everything is done quickly and simply.
We will need:
- Young white cabbage - 3 kilograms
- Large carrots - 4 pieces
- Red bell pepper - 3 pieces
- Garlic cloves - 4-5 pieces
- Fresh dill and parsley - to taste
- Drinking water - 1 liter
- Table salt - 2 tablespoons
- Sugar - 2 tablespoons
- Nine percent vinegar - 0.5 liters
- Vegetable oil - 0.5 liters
1. We start by removing the top, green leaves and wide veins from the cabbage. Cut into thin strips. Chop the greens.
2. Peel the carrots, scald them with boiling water and grate them on a coarse grater.
3. Remove the seeds from the sweet peppers and cut them into small cubes.
5. Mix all the prepared vegetables in a large enamel basin or pan. Squeeze the garlic cloves there through a press.
6. In a separate pan, mix all the brine components and bring to a boil. Then fill it with this aromatic marinade vegetables and mix. Place in jars and put on plastic lids. We leave it in this form in the kitchen for a day, and then put it in the refrigerator. Bon appetit!
Here's how delicious recipes pickled cabbage, please note, different types, we filled our cellar. Now we have cabbage salads for all occasions and for feasts, and for baking, and for soups and salads. As they say, a feast for the whole world!
Let's stock up on our own healthy products. So as not to depend on supermarkets and chemical, store-bought food. Thank you to everyone who pickled cabbage with me today!
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