Pickled cabbage without carrots instant recipe. Features of cooking delicious pickled cabbage. Pickled cabbage for the winter under iron lids

Cabbage salted for the winter, no matter how it is done, is an excellent source of useful substances and vitamins for everything cold winter. Although, as you understand, they eat it at other times, not only in winter. Is anyone, having prepared sauerkraut (its second name), refrained from leaving a little for the coming days. Recipes for this delicious and healthy dish a lot, but today we are interested in fast in a hot way.

Recipe number 1: the easiest and fastest

Many housewives like the quick salting recipe described below. It does not require any special work or much time. And the result is the same great dish. That's why quick salting cabbage hot way is such a popular way. So let's start. We chop a small fork, chop the garlic, rub the carrots. Add table vinegar, three to four tablespoons, and mix everything as well as possible. If desired, you can add dill (seeds).

All proportions are chosen to your own taste, therefore, they are not indicated here. They will be in other recipes. Prepare the brine: bring 130 ml of water to a boil, the same amount sunflower oil, by spoon granulated sugar and salt, also add Pour cabbage with brine, mix thoroughly. Be sure to try, add salt if necessary. Let stand for an hour, then put in the refrigerator. Two more hours, and quick pickling of cabbage in a hot way is completed. You can eat.

Recipe number 2: Provencal cabbage

cabbage made by this recipe, will also be ready for use in a few hours. Telling one more hot way pickled cabbage. We take two kilograms of cabbage, chop, rub two or three carrots on a coarse grater, cut three apples into large slices, add 150 grams of cranberries and prepare the brine. For the latter, we need: water - one liter, a glass of oil, olive or sunflower, salt - two tablespoons, ¾ cup table vinegar, 250 grams of sugar, one head of garlic.

We put in enamel pan layers of cabbage, carrots, then cranberries and apples, cabbage again and so on, repeating the layers. Top - cabbage. After boiling the water with the prepared ingredients, we prepare the brine and pour the pan over it, and put some oppression on top. After a few hours, a maximum of a day, the “Provencal” is ready.

Recipe #3: Traditional

Ingredients for traditional recipe salting: one kilogram of white cabbage, medium-sized carrots, vinegar (9%) - 250 ml, vegetable oil - the same amount, sugar sand - nine tablespoons, coarse salt - four tablespoons, black pepper - ten peas, bay leaf - ten pieces, water - 500 ml. The hot method of salting cabbage in this way is very simple. Cooking a big basin.

We clean and fine grater rub the carrots, cut the washed cabbage into large pieces. Mix the vegetables in a bowl, sprinkle with bay leaf and pepper. We prepare a standard brine with sugar and salt, pour it into a bowl. Stir, cover with a lid or a large plate, and let it marinate for a day. You can leave in the room. After a day, we lay it out in washed jars, close it and send it to the refrigerator. For more rich taste keep in a basin for two or three days.

Recipe number 4: cabbage with beets

We prepare the ingredients for ten servings: one head of hard cabbage, one or two boiled beets, one head of garlic, four pieces of bay leaf, allspice, a teaspoon of ground black pepper, two pieces of cloves, two tablespoons of salt (tablespoons), 250 grams of sugar, the same amount of 9% vinegar. Quick salting of cabbage in a hot way with beets, without chopping, is performed as follows. We cut half the cabbage fork into several parts, disassemble it into pieces and put it in a jar in this form. Boil the beets for about half an hour. We wait until it cools down, and cut into squares, put in layers with cabbage in a jar, and between them - garlic and bay leaf, tamp and deal with brine.

Boil two liters in a saucepan clean water, salt it, put cloves, sugar and black peppercorns. Boil five minutes, add vinegar. We cook the brine a little, but without boiling, pour the jars. We wait until it cools down, put it in the refrigerator. After a day, the dish can be eaten.

Recipe number 5: cabbage with garlic

Products for six servings: one kilogram of cabbage, two or three carrots, five cloves of garlic. For pouring: sugar - 120 grams, coarse salt, half a liter of water, allspice and black pepper - four things each, 130 ml vegetable oil and ten tablespoons of 9% vinegar. Finally, we will tell you how to quickly pickle cabbage in a hot way with garlic. Cut the cabbage into long and necessarily thin strips.

We clean the carrots, rub on a coarse grater. Pass the peeled garlic through the press, mix all the vegetables in a bowl. We cook the syrup as standard and pour it into the cabbage. From above we close the container with a large plate and put a jar of water or other cargo. Leave for four to five hours to infuse with room temperature. We shift the finished sauerkraut into jars, close the capron lids, and send it to the refrigerator. Enjoy your meal!

Good day, my dears.

Today we will pickle cabbage. And we will do it as simply and quickly as possible. I confess that I myself do not like all this fuss in the kitchen, when for easy cooking snacks have to spend half a day in the kitchen. I want to quickly shred something, salt, put it in the refrigerator and after a couple of hours get a ready-made dish.

And pickled cabbage is the best answer to these lazy fantasies of mine. fast food.

See for yourself:

To make it, it is enough to take only the cabbage itself, vinegar and water with salt. Of course, minimum set, few people do this, but it is possible.
At any feast, pickled cabbage always leaves the very first.
The minimum cooking time is 3 hours and if guests are scheduled in the evening, then you do not need to start cooking in the morning to make an excellent snack.

In general, some pluses. So we can safely say that the quick pickling of vegetables, whether it be, or cabbage, is one of those secrets of the hostess, thanks to which guests always wonder later how she manages to keep up with everything and manage to cook “porridge from an ax”?

I want to offer you some simple recipes that will make this appetizer even tastier and more aromatic.

Instant Pickled Cabbage: Quick and Delicious

Adding vinegar is a must if we are talking about marinating. It is he who acts as a catalyst for the process of softening the internal structure of the product, no matter whether it is vegetables or meat. The more vinegar, the faster the pickling. It is only important to remember the balance so as not to spoil the taste.

Compliance with the proportions of this recipe will make the cabbage crispy and incredibly tasty.

It is prepared quickly, but it comes to readiness for at least 6 hours.

Ingredients:

White cabbage - 2.5 Kg
Carrots - 1-2 pieces
Garlic - 3-4 cloves
Water - 1 liter
Vinegar 9% - 0.5 cup (100 ml)
Sugar - 250 g
Vegetable oil - 100 ml
Salt - 2 tbsp. spoons
Spices - to taste (bay leaf, black pepper and sweet pea, carnation)

Cooking:

1. Wash and grate the carrots, chop the cabbage, peel the garlic cloves. This completes the preparation of vegetables.

2. Now we are preparing the marinade. Boil 1 liter of water in a kettle, then pour hot water in a saucepan, add salt, sugar and vegetable oil to it.

If there is no experience in preparing blanks, then it is better not to add other spices so as not to accidentally spoil the taste.

Put the pot on the fire and bring the water to a boil over medium heat.

3. In the meantime, the water has not boiled, we will finish with the vegetables. Knead the cabbage with your hands until it gives juice.

4. Then squeeze the garlic to it, add the carrots and mix thoroughly.

5. When the water in the pan boils, add vinegar to it and pour the vegetables with the resulting hot marinade.

6. The last step is to cover the bowl with cabbage with a plate of smaller diameter and put oppression on top. For example, a liter jar of water.

We remove the bowl on the windowsill and leave the cabbage to marinate for at least 6 hours.

It is most convenient to cook according to this recipe in the evening, so that the vegetables are marinated during the night and are completely ready in the morning.

Cabbage marinated in a jar with onions, cooked immediately for eating

Let me explain the title to you. The fact is that many people think that if you cook a snack in a jar, then this is a must for the winter and you can’t eat it until that time.

It is not always so. In this recipe, for example, jars are used to deep marinate cabbage in the refrigerator. Agree, this is much more convenient than stuffing a huge basin into the refrigerator.

It is not necessary to sterilize the jars, it is enough to wash them thoroughly.

Ingredients:

Cabbage - 4 kg
Onions - 1-2 pcs
Carrots - 2 pcs
Garlic - 5 cloves
Honey - 1 tbsp.

Water - 1.5 liters
Vegetable oil - 200 g
Vinegar 9% - 100 ml
Salt - 4 tablespoons
Sugar - 250 g

Cooking:

1. Prepare the vegetables: chop the cabbage, rub the carrots on a coarse grater, pass the garlic through a press, and cut the onion into thin half rings.

2. Then we mix the vegetables in one bowl and mix, simultaneously squeezing them with our hands until the cabbage releases juice.

3. We prepare the marinade by dissolving salt, sugar and honey in 1.5 liters of water. Then pour vegetable oil into them and put on medium heat until boiling.

4. When the marinade boils, pour vinegar into it, mix and carefully pour the bowl with vegetables.

5. Once again, mix everything well, cover the cabbage with a plate of a suitable diameter and put a load on top.

You need to try to find such a plate so that the gap between it and the bowl is minimal, so that all the cabbage is under it. You can take not a plate, but, for example, a tray or a lid from a saucepan.

After 3 hours, pickled cabbage is ready and you can already eat it.

6. But in order for it to cool, infuse and become even tastier, it must be put in the refrigerator.

We shift the cabbage into carefully washed jars, filling them to the very top and cover with plastic lids. The marinade does not need to be topped up, the vegetables have absorbed it enough.

From the specified amount of products, 4 cans of 0.7 liters will be obtained, which can be stored in the refrigerator for up to 3 months.

Sweet cabbage pickled in large pieces in a 3 liter jar

If you want to pickle cabbage big chunks, then it is better to do this in a jar so that the pieces fit snugly together and the process goes faster.

Ingredients:

Cabbage - 1 head
Carrots - 1 medium
Garlic - 5-6 cloves

For 1 liter of marinade:

1 tbsp salt
8 tbsp sugar
1 tbsp acetic acid (essence)

Cooking:

1. This is probably the easiest way presented. After all, cabbage does not need to be chopped. We cut it into pieces so large that they crawl into the neck of the jar.

2. We will lay the vegetables in layers for uniform pickling, therefore, laying 3-4 pieces of cabbage on the bottom, add a part of the grated carrots on top and squeeze a couple of garlic cloves through the press.

3. Repeat the procedure until the jar is filled to the top. The last layer is carrots.

Each layer must be well and tightly compacted.

4. Pour boiling marinade into a jar. We prepare the marinade by dissolving salt and sugar in water, bring the mixture to a boil, carefully add acetic acid and mix. Then remove from heat and immediately pour into a jar.

We fill the jar to the very top so that the carrots float on top and leave it in this form (without a lid) overnight. You don’t need to press anything on top, the shape of the jar will keep the vegetables from floating up.

If the marinade is not enough, then just add right amount ordinary boiling water.

Close the jar in the morning nylon cover and put in the refrigerator. This snack will keep for up to a month. And if the jar is sterilized, then up to three.

Quick Pickling Crispy Cabbage with Beets

But this option can be used both as an appetizer and as vegetable salad. Very tasty in both cases.

Ingredients:

White cabbage - 2 kg
Large carrot - 1 pc.
Large beets - 1 pc.
Garlic 4-5 cloves

Water - 1 l
Salt - 2.5 tbsp. l.
Sugar - 120 g
Vegetable oil - 70 ml
Vinegar 9% - 150 ml
Peppercorns - 5 pcs
Bay leaf 2-3 pcs

Cooking:

1. The cooking process is almost the same as in the previous recipe, you just have to chop the cabbage, raw beets grate on a coarse grater, and cut the garlic into thin slices.

We mix these vegetables, as well as grated carrots with each other and ram them into a 3 liter jar.

2. We put water on fire, dissolve salt and sugar in it, put spices, and when it boils, add vinegar and vegetable oil.

The resulting hot marinade pour into a jar to the very neck and leave it in this form until it cools completely.

When the jar cools down, the cabbage is already marinated, but it will be tastier if you close the jar with a nylon lid and put the jar in the refrigerator for a couple of hours. Cold appetizer always tastier!

Video on how to pickle cabbage with bell pepper

Another way to make the appetizer more interesting is to add bell pepper to the recipe. The taste is completely different. I suggest you see how it's done.

Delicious quick preparation for the winter

The phrase "fast cooking" implies not only the quick readiness of the dish for consumption, but also the speed with which this dish is cooked.

This is easy to show by the example of pickling cabbage for the winter. It is done quickly, and is eaten only closer to winter, when stocks run out not so long-term storage from the refrigerator.

Ingredients for 10-11 jars of 0.7 l:

Cabbage - 5 kg
Bulgarian pepper - 1,300 kg
Carrots - 1 kg
Onion - 1 kg
Hot pepper - 2 pcs (optional)
Fresh dill - 1 bunch

The number of vegetables is indicated in unpeeled form.

Vinegar 9% - 150 ml
Sugar - 350 g
Salt - 4 tablespoons
Water - 1,200 l
Vegetable oil - 500 ml

Cooking:

1. Preparation of vegetables is standard: chop the cabbage, rub the carrots, cut the pepper into thin strips, cut the onion into thin half rings, and chop the greens.

Combine and mix everything in one large container.

2. But we will not prepare the marinade separately, but simply fill in all the liquids and add all the spices immediately to the vegetables. Once again, mix thoroughly and leave the vegetables to marinate for 3 hours.

During this time, you need to mix them 3-4 times for more effective pickling.

3. Now the snack is ready and it needs to be laid out in cleanly washed jars. The marinade remaining at the bottom of the container is also added to the jars.

4. To prevent the salad from spoiling, filled jars must be sterilized to destroy all pathogenic flora and guarantee long storage cans.

To do this, put the jars in a saucepan at the bottom of which a cotton towel is placed, put jars of cabbage in it and fill cold water so that the water reaches the jars to the shoulders. We cover banks metal lids(cover, not roll up) and turn on medium heat.

It is convenient to use cans of the same volume for blanks in order to put them together in a pan and the water for everyone will be at the same height.

After boiling water, sterilize the jars in boiling water for 30 minutes.

5. Then we carefully take them out, roll them up and leave them to cool upside down under the covers.

After cooling, store in a cool place.

Is it possible to pickle cabbage without vinegar?

People often confuse the methods of preserving ka for the winter. Most of us use three: salting, pickling and pickling.

Let's figure out what each of them is, so as not to get confused.

Salting, as the name implies, involves the addition of salt as one of the elements for preservation. The second element stands out from the product itself - it is lactic acid. Salting is both dry and in brine. I wrote about this in detail in an article about.
Fermentation is the oldest method based on the same isolation of lactic acid from the prepared product. Initially, it was made only with the help of spices and oppression. Later, when a person learned to extract salt, they began to use it. So today, in fact, fermentation is dry salting.
Marinating is the process of preserving a product by adding acids such as acetic, citric or ascorbic. As well as adding various spices (salt, sugar, etc.) to the solution (marinade) to enhance taste properties. Without acids, the pickling process is impossible.

So, I think, now it’s clear that you can’t do without vinegar when pickling. Of course, you can try to use citric acid, but given it spicy taste, there is a chance to get a byaku at the output. And if you put too little, then the vegetables simply will not marinate to the right extent and again it will not be tasty.

Therefore, if in no case do you want to use vinegar in preparations (due to health contraindications, for example), then it is better to pay attention to sauerkraut.

Moreover, the next article will be devoted to this.

And that's all for today, thank you for your attention.

Pickled cabbage cooks much faster than sauerkraut, but the recipe daily cabbage includes vinegar.

Cabbage salad with garlic turns out tasty and fragrant, and it is suitable for the case when all the home-made preparations for the winter have already been made, but you want to eat cabbage right now.

Method for pickling fresh white cabbage very simple, and the appetizer is aged for only a day, although there is a recipe below that can be put on the table right away.

Such instant cabbage is stored for several days in the refrigerator, and when serving it is very tasty to sprinkle with herbs - onions, parsley, dill, cilantro, basil.

Recipe for cabbage in a day with garlic

cabbage - 2.5 kg
carrots - 3 pcs.
garlic - 3 cloves
water - 1 l
sugar - half a cup
vinegar 9% - half a glass
vegetable oil - half a cup
salt - 2 tbsp. spoons

How to pickle cabbage quickly:

1. Pass the garlic through a press, grate the carrots, chop the cabbage thinner, as in the recipe sauerkraut in brine. Mix everything together with your hands to separate the juice.

2. Pour water into a clean saucepan, add salt and sugar. Bring to a boil until they dissolve completely.

3. Then pour in the oil and vinegar, mix and pour the cabbage with the marinade.

4. Cover and leave to marinate at room temperature for a day.

Quick Pickled Cabbage with Onions and Garlic

1.5 kg cabbage
2 carrots
2 onions
2 bay leaves
7-8 peas black and allspice
0.5 cup rast. oils (can be scented)
5 garlic cloves
3-4 cloves
1 liter of boiled water
1 st. a spoonful of salt and sugar
0.5 table. spoons vinegar essence

How to cook cabbage with vinegar and garlic:

1. Cut the cabbage, rub the carrots, remember with your hands all together in a large bowl.

2. Cut the onion into half rings, chop the garlic, mix with cabbage and place in jars.

3. Put salt, sugar, spices into boiling water, when it boils - oil and vinegar. Cool down.

4. Pour into jars of cabbage and leave for a day.

Preparation of daily cabbage with apple cider vinegar

With addition apple cider vinegar cabbage with a delicate sour taste and a light aroma of autumn apples.

2 kg cabbage
2 carrots
1.5 st. dill seed spoons
2 glasses of water
1 table. spoon with a small pile of salt
0.5 cup sugar
0.5 cup vegetable oil
1.5 st. spoons of apple cider vinegar

How to make cabbage in a day with garlic:

1. Cut the cabbage, grate the carrots, add a little salt and remember with your hands to extract the juice.

2. Prepare the marinade by adding salt and sugar to the water, when it boils, put the spices, oil and vinegar.

3. Pour cabbage with hot marinade and cover. After cooling, put in the refrigerator.

Daily cabbage with turmeric

1 head of cabbage
1 carrot
1 tsp turmeric
3 garlic cloves
1 tbsp salt
0.5 cups of water, sugar, vegetable oil and 6% vinegar

Recipe for Pickled Cabbage with Garlic:

1. Shred a head of cabbage. Mince the garlic and grate the carrots.

2. Sprinkle with turmeric and stir.

3. For the marinade, boil water with sugar and salt, add oil and vinegar.

4. Pour the cabbage with hot marinade and put it under oppression for a day.

Quick cabbage with garlic and raisins

1 medium cabbage
3 carrots
2 onions
1 head of garlic
100 g raisins
1 tbsp salt
0.5 l water
a glass of sugar and rast. oils
100 ml 6% vinegar

How to cook quick marinade for cabbage for a day:

1. Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released.

2. Grate the carrots on a coarse grater, finely chop the onion, rub the garlic or pass through a press.

3. Add vegetables and washed and then boiled raisins to the cabbage and mix.

4. For marinade, pour sugar into boiling water, pour in vegetable oil and bring to a boil again.

5. Add vinegar and pour into cabbage, mixing well.

Cabbage prepared in this way can be served immediately.

Garlic cabbage with beets

cabbage - 3 kg
beets - 1 medium
carrots - 1 pc.
garlic - 7 cloves
water - 1 l
6% vinegar - 180 ml
oil - 0.5 cups
granulated sugar - 1 cup
salt - 2 tbsp. with a slide
peppercorns - to taste

How to pickle cabbage with beets per day:

1. Coarsely chop the cabbage, you can cut it into squares, how to cut it coarsely, or chop it into squares, like cabbage rolls.

2. Cut beets and carrots into thin slices or strips. Grate the garlic, mix everything.

3. Place cabbage in a saucepan, sprinkling with beets and carrots with garlic.

4. For marinade, boil water with salt and sugar, pour in vinegar, vegetable oil, put peppercorns.

5. Pour cabbage over them, cover with a plate and put oppression.

6. When the cabbage has cooled, put it in the refrigerator for a day.

Daily recipe for cabbage with sweet pepper

1.5 kg cabbage
2 large bell peppers
2 carrots
4 garlic cloves
parsley
1 liter of water
3 tbsp Sahara
2 tbsp with a hill of salt
3 tbsp 9% vinegar
0.75 cup vegetable oil

Preparation of cabbage per day:

1. Chop the cabbage, cut the pepper into strips, rub the carrots and garlic on a coarse grater.

2. Dilute salt and sugar in water, boil, add oil and vinegar.

3. Mix vegetables, adding chopped parsley, and place in a jar.

4. Pour in the marinade and close the lid.

5. Wrap the jar in a warm blanket and keep warm until cool. Then place the pickled cabbage in the refrigerator for a day.

Azerbaijani cabbage with beets

How to salt cabbage with apples

How to quickly salt cabbage. Early ripening 2 hours

A good recipe for those who cannot make sauerkraut.

Cabbage quick salting with vinegar and garlic
Pickled cabbage cooks much faster than sauerkraut, but the daily cabbage recipe includes vinegar. Cabbage salad with garlic turns out tasty and fragrant, and it is suitable for the case when all the home-made preparations for the winter have already been made, but you want to eat cabbage right now. Method for pickling fresh

Source: marinariki.ru

What could be easier than salting cabbage at home in a hot way ?!

This traditional Russian appetizer will not only decorate dinner table, but also provide your family with vitamins in the cold season. There is nothing complicated in its preparation.

Cooking principle

Hot salting involves canning in a special brine, which immediately after bringing to a boil, vegetables are poured. All the ingredients, together with the brine, are rolled into jars, which must be washed and sterilized before salting. It is very important to properly roll up, although it is not always easy at home. All the ingredients are placed in a jar, poured with boiling brine, and the jar is immediately rolled up. In this case, nothing will penetrate into it that could damage the preservation and spoil the final taste.

These tips for salting cabbage in a hot way will help you achieve a brilliant result and please your loved ones:

Ideal for hot pickling late varieties cabbage ripening in Russia from the second half of September to mid-November. Early varieties are not suitable, because their heads are loose and contain little sugar, which is why they are preserved worse.
It is best to use large heads of cabbage for salting at home.
Be sure to remove the top, dirty, green and rotten leaves of the head.
It is advisable to “shake” the chopped cabbage with your hands after shredding so that the juice leaves.
For hot salting, you should pack the chopped vegetables very tightly when placing them in a jar and fill it to the very top.
You can put whole cabbage leaves between the shredded ingredients, they acquire a special taste in the process of salting and give the appetizer a “zest”.
You can not chop (rub) vegetables, but chop them coarsely and put them in a jar in layers.

Recipes for salting cabbage in a hot way at home

Traditional

Carrots - 3 pcs. (large)
Dill - 1 tbsp. l. dry grains
Water - 1.5 l
Sugar - 1 cup
Salt - 2 tbsp. l.
Allspice - 1 tsp

Finely chop the cabbage.
Grate carrots.
Put the vegetables in a jar, put the dill in the same place.
Prepare the brine:
1. Boil water, add sugar, salt and vinegar.
2. Bring the mixture to a boil.
Completely pour boiling brine over vegetables and roll up the jar.

This hot salting method allows you to store vegetables for a long time at home, even at room temperature.

Express hot salting

Finally - a simple recipe for express pickling cabbage at home, which does not require rolling into a jar and will be ready the very next day.

White cabbage - 1 large (2 - 3 kg) head
Carrots - 3 pcs. (large)
Garlic - 1 large head
Sugar - 1 cup
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp. l.
Water - 1.5 l
Acetic essence (70%) - 1 des. l.

Finely chop the cabbage.
Grate carrots.
Cut the garlic into thin rings.
Place vegetables in a large bowl.
Prepare the brine:
1. Boil water, add sugar, salt, oil and vinegar.
2. Bring the mixture to a boil.
Pour the vegetables completely with brine, close the pan with a lid and put any weight on top.
You can eat the next day!

Salting cabbage at home in a hot way
What could be easier than salting cabbage at home in a hot way ?!

Source: www.chto-kak-skolko.ru

Sauerkraut easy cooking
Shred the cabbage and place tightly in three-liter jar. Pour cold boiled water with salt (for 1.5 liters of water - 2 tablespoons of salt). Soak for 2 days in a room, while the cabbage must be pierced several times with a clean wooden stick to release gases. Then pour a little brine, dissolve 0.5 cups of sugar in it and pour it into a jar of cabbage again. Leave for 1 more day at room temperature, then refrigerate. You can add spices to the cabbage: dill seeds, coriander, cumin, dried herbs mint, basil. Thanks to them, the taste of cabbage will change every time.

"Provencal"
1 kg of cabbage, 2 medium carrots, 3 cloves of garlic, 0.5 cups of sunflower oil, 0.5 cups of 9% table vinegar, 3 bay leaves, 0.5 teaspoons of peppercorns, cinnamon on the tip of a knife, a few leaves mint (can be dried), 1 tbsp. spoon of salt, 1 tbsp. a spoonful of sugar.
Chop the vegetables, season with spices and place tightly in an enamel pan. Prepare the marinade: dilute salt, sugar, oil and vinegar in one liter of cold boiled water.
Pour cabbage with marinade and leave for a day at room temperature. Then keep in the cold for another day (on the balcony or in the refrigerator).
T. Malkova.

. in Korean
3 kg of cabbage, 1 head of garlic, 3-4 pcs. carrots.
Marinade: 0.5 l of water, 2 tbsp. spoons of salt, 1 tbsp. spoonful of sugar, 1 tbsp. a spoonful of vegetable oil, 0.5 teaspoons citric acid.
Chop the cabbage, pass the garlic through a garlic press, grate the carrots, mix everything. Boil the marinade and pour over the vegetables hot. To cover with a lid. After 7 hours, the cabbage is ready. Keep refrigerated.

. fast
2 kg cabbage, 2 medium beets, 2 pcs. carrots, 1 head of garlic.
Marinade: 800 g water, 3/4 cup vegetable oil, 3/4 cup 9% table vinegar, 2 tbsp. tablespoons of salt, 5 peppercorns, sugar to taste (but not less than 1 tablespoon).
Chop the cabbage, beets and carrots, finely chop the garlic. Boil the marinade and pour over the vegetables hot, then let cool.
The cabbage is ready.

. in old Russian
1 kg cabbage, 1-2 pcs. carrots, 2 garlic cloves, 1 head onion. Chop the cabbage and carrots, finely chop the onion and garlic. Mix vegetables, add 0.5 cups of sunflower oil, 3 tbsp. spoons of 9% vinegar. Pour cabbage with hot brine: 1 liter of water, 2 tbsp. spoons of salt, 5 tbsp. spoons of sugar. Put oppression and put it in a cold place for 2 days, you can take it out to the balcony. Cabbage must be pierced several times with a pointed wooden object to release gases.

. sour with fruit
5 kg cabbage, 1 kg apples sour varieties, 0.5 kg of plums, 0.5 kg of grapes, 0.5 kg of beets, 100-120 g of salt.
Chop the cabbage, cut the apples into slices, remove the pits from the plums, rinse the grapes well, peel the beets and cut into thin plastics.
Mix everything, add salt, put the cabbage in a bucket, compact a little and set a slight oppression. Keep 3 days in the room, during this time pierce the cabbage several times to release gases. Then arrange in jars, sprinkle with dry mustard on top and put in the refrigerator.
T. Malkova.

… WITH CUMIN
4 kg of white cabbage, 4 carrots, 1 tbsp. a spoonful of cumin and dill seeds, for 1 liter of brine - 2 tbsp. tablespoons coarse salt, 1.5 tbsp. spoons of sugar.
We disassemble the head of cabbage into separate leaves, cut off the thickened veins. We lay out the leaves on the table, after 5-6 hours, when they dry up, we turn two sheets into rolls and cut them thinly and thinly. Mix with chopped carrots, cumin and dill seeds. We shift it into a saucepan, completely fill it with warm salted water, leave it warm. A day later, we pierce the cabbage in several places to the very bottom, and on the third day, drain the brine and add sugar to it. We mix the cabbage well from the bottom up, pour it with sweetened brine, put the oppression through a sieve and put it in a cool place for storage.
N. Sukhanova.

. with onion
For 5 kg of cabbage - 1 kg of onion, 100 g of garlic, 200 g of vegetable oil, 50 g of salt.
Free the heads of cabbage from the top sluggish or rotten leaves, remove the affected areas (but loose weakened cabbage is fine), chop large pieces and fill with boiling water. Meanwhile, saute chopped onion in vegetable oil. Take out the pieces of cabbage, let them cool and drain the water, put them in a bowl, add the onion, chopped garlic, salt and keep under oppression at room temperature. On the third day, the cabbage is ready.
O. Lutsenko.

CABBAGE FOR CABBAGES
6 kg cabbage, 5-6 carrots, 5 tbsp. spoons of salt.
We remove large leaves from heads of cabbage, chop the rest as usual. Three carrots on a grater, mix with shredded cabbage and salt, rub lightly with your hands. Fold whole leaves in half. We put the leaves on the bottom of the pan, then a layer of chopped cabbage, again whole leaves, etc. We cover with a cabbage leaf, put a wooden circle and oppression. On the 3-4th day we pierce the cabbage, trying not to tear cabbage leaves. And after a couple of days we transfer to a cold place. And there will be a snack in the winter, and cabbage rolls.
R. Markova.

Salad
1 kg of cabbage, carrots, bell pepper, onions, tomatoes.
Cut tomatoes into slices Bell pepper- straws, onions - rings, grate carrots on a coarse grater, chop cabbage, add 12 teaspoons of sugar, 30 tbsp. tablespoons (1 cup) vegetable oil, 7 tsp salt, 2 tbsp. spoons of 9% vinegar. Mix everything and put in sterilized jars on the shoulders. Sterilize liter jars for 30 minutes. Roll up the lids and put under the "fur coat".
L. Tkach.

"QUICK"
3 kg of cabbage, 1 kg of carrots, 1 kg of onion, 0.5 kg of bell pepper, 1.5 cups of vegetable oil, 3/4 cup of sugar, 1 tbsp. a spoonful of salt, 1/2 cup of 9% vinegar.
Chop cabbage, carrots and peppers into strips, onions into half rings. Mix oil, salt, sugar and vinegar, bring to a boil, pour over all the vegetables. Close the lid and boil, stirring, for about 10 minutes. Cool, arrange in jars, store in the refrigerator, but not for long.
T. Malkova.

Assorted
I cut the cabbage into slices so that the leaves are kept on a piece of the stump. Boil carrots and beets (but do not digest), peel, then cut into slices. Peel onion heads and garlic cloves. Mixed vegetables in a 3-liter jar, add 2 tbsp. spoons of salt, 1 tbsp. a spoonful of vinegar essence; I pour boiling water up to the shoulders of the jar and sterilize until the solution in the jar boils, then I roll it up. Vegetables have a pleasant spicy taste, very good for meat, boiled potatoes are indispensable on fasting days.
T. Ladygina.

sauerkraut
(in quarters)
In this way it is convenient to ferment cabbage in an enameled bucket. For one bucket: cabbage - 8 kg, garlic - 100 g, horseradish - 100 g, parsley -100 g, beets -300 g (for spicy lovers - 3-4 pods of hot pepper).
Brine: for 4 liters of water - 200 g of coarse salt, 200 g of sugar.
Prepare vegetables. Remove the stalks from the cabbage, cut the heads of cabbage into pieces of approximately 200-300 g each. Finely chop the peeled garlic, parsley, grate the horseradish, cut the beets into cubes. Place food tightly in an enameled bucket. Bring the brine to a boil, let it cool slightly and pour over the cabbage. Top with a wooden circle, put the load.
Leave the bucket for 2 days at room temperature, and then transfer to a colder place. After 5 days, sauerkraut of an unusual raspberry color is ready.

… IN THE BRINE
I option. 1 bucket of shredded cabbage with carrots.
Brine: 8 liters of cold boiled water, 2 cups of coarse salt, 1 cup of sugar. Pour cabbage with brine, put oppression. Leave at room temperature, after 3-4 days the cabbage is ready.
II option. Put chopped cabbage and carrots in a 3-liter jar and pour brine: 1 liter of boiled water, 1 tbsp. a spoonful of salt. After 2 days, drain the brine, add 0.5 cups of sugar to it and pour it into the cabbage again. Store in a cold place.
T. Malkova.

* * *
Brine: for 10 liters of water, 2 cups of salt with a slide.
4 buckets of shredded cabbage, mixed with carrots and dill (do not grind). Pour in cold brine and apply light pressure so that the cabbage is completely covered with brine. After 5-6 days, remove to a cold place, you can put it in jars and close with plastic lids. The cabbage is tasty and crispy.
O. Zavyalova.

EARLY MATURE
Brine: 1 liter of water, 1.5 tbsp. tablespoons salt, 1/3 cup sugar, 2 tbsp. spoons of vinegar essence. Chop cabbage, mix with carrots. Place in a jar and fill with hot brine. After 1-2 days, cabbage can be consumed.
L. Treshcheva.

PICKLED
Cabbage - 1 medium fork, carrots - 3 pieces, beets - 2 pieces, garlic - 5 cloves.
Coarsely chop the cabbage, put in a wide saucepan, put finely chopped garlic (1 clove), 2 tbsp. spoons of grated carrots and beets, again a layer of cabbage, garlic, carrots, beets, etc. Pour hot marinade, keep in the room for 2 days, then refrigerate.
Marinade: 1 liter of water, 2 tbsp. tablespoons of salt, 1 cup of sugar, 1 cup of apple cider vinegar, 0.5 cup of vegetable oil.
T. Malkova.

* * *
Cut a medium-sized head of cabbage (1.5-2 kg) into 8 parts, chop the beets on a grater, finely chop 2-3 cloves of garlic, place in a saucepan or in a jar, add red pepper (1 teaspoon) or finely chopped bitter pod pepper.
Boil the brine separately: for 1 liter of water - 1 tbsp. spoon of salt, 1 tbsp. a spoonful of sugar, 2-3 peas of allspice, 1-2 bay leaves.
Cool the brine to 50-60 ° C, add 0.5 teaspoon of vinegar essence or citric acid. Pour the prepared cabbage with this brine so that it completely covers it. Make oppression and leave the cabbage at room temperature for 3 days. Then put in the refrigerator.
A. Pavlenko.

* * *
Cut the cabbage into large pieces and place in jars. Prepare the marinade: for 10 liters of water - 7 cups of sugar, 1 cup of salt. Boil, add 100 g of vinegar essence, then cool. Pour the cabbage with the cooled marinade and close the jars with plastic lids. The amount of marinade is designed for five three liter cans. Such cabbage is stored in the cellar from autumn until the next season.
O. Bredikhina.

PAVLOVSKAYA
3 kg fresh cabbage, 3 pcs. medium carrot, 4 medium heads of garlic, 2 tbsp. tablespoons of salt, 1 glass of sugar, 1 glass of sunflower oil, bay leaf, peppercorns, cinnamon, cloves, 7-8 pieces each, 1 teaspoon (without a slide) of ground red pepper, 1 glass of table vinegar (6%).
Chop the cabbage, grate the carrots on a coarse grater, pass the garlic through a garlic press.
Prepare the brine: 1.3 liters of water, 1 glass of sugar, 1 glass of sunflower oil, 2 tbsp. spoons of salt. Boil everything, add bay leaf, peppercorns, cinnamon, cloves, red ground pepper. Cool down. Pour 1 cup of 6% table vinegar. Pour the cabbage with brine, mix and leave for 3 days at room temperature. Then spread in jars and put in a cool place. Cabbage is very tasty, so it is eaten immediately and does not have to be stored for a long time.
V. Popova.

"Banquet"
4 kg cabbage, 2 pcs. carrots, 2 heads of garlic, 2 bay leaves, 8-10 black peppercorns.
Cut the cabbage into large pieces, carrots into strips, pass the garlic through a garlic press, add spices, mix everything and pour warm marinade. Preparation of the marinade: 1.5 liters of water, 1 glass of vegetable oil, 1 glass of sugar, 3-4 tbsp. spoons of salt, 1 tbsp. a spoonful of vinegar essence. Boil and let cool slightly.
The cabbage is ready in three days. You can add chopped beets instead of carrots.
L. Tkach.

Solyanka
2 kg of cabbage, 2 kg of tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of vegetable oil, 1 tbsp. a spoonful of sugar, salt to taste, 1 tbsp. a spoonful of vinegar essence.
Chop the cabbage, pass the tomatoes through a meat grinder, cut the onion into half rings, carrots - on a coarse grater. Simmer a little onion in vegetable oil, add the rest of the vegetables. Simmer everything together for 1 hour. In a hot form, lay out in jars, roll up the lids and put them under a “fur coat”.
T. Savanchuk.

* * *
3 kg of cabbage, 1 kg of carrots, 1 kg of onions, 2 kg of tomatoes, 1 cup of sugar, 2 tbsp. tablespoons of salt, 0.5 l of sunflower oil, 1 tbsp. a spoonful of vinegar essence.
Chop the cabbage, grate the carrots on a coarse grater, cut the onion into half rings, and the tomatoes into slices.
Pour oil into the bottom of the pan, put vegetables, add salt, sugar, mix. Cook over low heat for 2 hours, add vinegar essence at the end of cooking. Pour hot into jars. Roll up the lids and put under the "fur coat". Salt is delicious.
L. Lachugina.

Vegetable mix
5 kg of cabbage, 1 kg of carrots, 1 kg of onions, 1 kg of sweet pepper, 350 g of sugar, 4 tbsp. tablespoons of salt, 0.5 l of 9% vinegar, 0.5 l of vegetable oil.
Chop the cabbage, grate the carrots on a coarse grater, cut the sweet pepper into strips, and cut the onion into half rings. Put the vegetables in a bowl, sprinkle with sugar, salt, add vinegar and vegetable oil, mix well. Then put in three-liter jars, tamp with a wooden spoon, cover with gauze. After 3 days, close with plastic lids and put in a cold place.
V. Kryukov.

* * *
5 kg of cabbage, 1 kg of bell pepper, onion, carrot. Marinade: 0.5 l vegetable oil, 4 tbsp. spoons of salt, 400 g of sugar, 2 tbsp. tablespoons of vinegar essence, diluted in 0.5 liters of boiled water.
Chop the cabbage, cut the pepper into strips, not very large carrots cut into thin circles, cut the onion into half rings. Combine all vegetables in a bowl, pour cold marinade, mix well. Let stand 3 days (sometimes stir) in a cool place. Then put into jars, close with plastic lids and put in a cold place.
T. Savanchuk.

* * *
At the bottom of a sterilized three-liter jar, put a bay leaf, a sprig of parsley, 6 black peppercorns, a dill umbrella, 2 cloves of garlic.
Lay vegetables: cabbage, cut into sectors, 8 cucumbers, 6 tomatoes, 5 halves of sweet bell pepper, fill the rest of the jar with watermelons cut into plastics. You can put a cauliflower instead of white cabbage. Pour boiling brine over vegetables: for 3 liters of water - 6 tbsp. spoons of sugar, 3 tbsp. spoons of salt.
Sterilize 7-10 minutes. Add 1 teaspoon of vinegar essence to the jar and roll up. Remove under the "fur coat". You can prepare the workpiece in the way double filling without sterilization.
L. Tkach.

Both sweet and delicious
For 3 kg of cabbage - 150 g of horseradish roots and half a glass of honey.
Cabbage according to this recipe is tender, tasty and unusual. We eat it very quickly, but we have to cook in small portions: it is not stored for a long time. And yet I can not deny myself the pleasure of doing it all winter.
Thinly shredded cabbage, add horseradish grated on a fine grater (washed and peeled) and honey. I mix everything well, put it tightly in glass jar, I cover with a clean cloth and put oppression. I keep the jar at room temperature for three to five days, and then put it in the refrigerator for a day or two, and the cabbage is ready.
L. Telegina.

Cabbage Crispy
3 kg of cabbage, 0.5 kg of carrots.
Brine: 5 liters of water, 1 cup salt, 1 cup sugar. Boil and chill.
Chop the cabbage, grate the carrots on a coarse grater. Stir, being careful not to crush the vegetables. Pour cold brine over cabbage. Leave for 3 days, stirring occasionally to release gases. On the fourth day, the cabbage is ready.
K. Shelyukha.

. salted
5 kg cabbage, 4 tbsp. spoons of salt, cranberries, lingonberries, apples.
Coarsely chop or shred the cabbage. Partially put in a colander and scald first with boiling water, and then immediately douse with ice water. Mix with salt, put in an enamel pan, sprinkle with apple slices, cranberries, lingonberries. We put the load, after two days we pierce holes to the very bottom and take it out into the cold. In a week the cabbage will be ready.
B. Mikhailova.

…ACUTE
For 10 liter jars: 6 kg red cabbage, 0.5 cups of salt, 4 liters of marinade (for 1 liter of marinade - 1.5 tablespoons of sugar, 2 cups of 3% vinegar, 2 cups of water).
Finely chop the cabbage and rub with salt. Leave for 2-3 hours, then squeeze well and put in jars. At the bottom of the jars we throw a bay leaf, 3-4 cloves, 2-3 peas of allspice and 5-6 peas of hot pepper. Pour cold marinade, add 1 tbsp to each jar. a spoonful of vegetable oil and close the lids. We store in a cool place. You can try in a couple of weeks.
3. Karol.

CAULIFLOWER PICKLED
2 kg of cauliflower, 1 kg of red tomatoes, 300 g of bell pepper, 1 large head of garlic, 200 g of sunflower oil, 120 g of 9% table vinegar, 100 g of sugar, 60 g of salt, parsley to taste.
Disassemble the cabbage into small pieces and boil in salted water for 5 minutes. Boil the tomatoes lightly and rub through a sieve. Add all the ingredients to the tomato mass, except for cabbage and garlic. Bring to a boil, add cabbage and cook for 20 minutes. Before the end of cooking, add the garlic passed through the garlic press. In hot form, lay out in jars and roll up.
O. Ushakova.

Cauliflower salad
5 kg of bell pepper, 5 kg of cauliflower.
Brine: 0.5 l sunflower oil, 0.5 l apple cider vinegar or 6% table vinegar, 100 g salt, 100 g sugar, 10 pcs. bay leaf, 20 pcs. peppercorns, 0.5 l of water.
Boil the brine. Put peeled and chopped peppers, cook for 1-2 minutes, lay out. Then put in the same brine cauliflower, also cook for 1-2 minutes and lay out again. After that, put the vegetables in sterilized jars, alternating a layer of pepper, a layer of cauliflower and sprinkling each layer with parsley, celery and garlic. Pour brine into jars and sterilize for 20 minutes. Roll up after that. The salad is very tasty.
L. Treshcheva.

"Vitamin"
5 kg of sweet pepper, 2 kg of cauliflower, 1.8 kg of carrots, 800 ml of 6% vinegar, 400 g of sugar, 300 g of salt, 200 g of vegetable oil.
Cut the pepper and carrots, divide the cauliflower into inflorescences. Place cauliflower, peppers, carrots in a saucepan, sprinkling vegetables with salt and sugar. Leave for 24 hours. Then prepare the marinade: mix the separated juice with vinegar and oil, heat to 80 degrees. Spread the vegetable mixture into jars with a capacity of 0.5-0.7 liters and pour over the hot marinade. Sterilize jars for 12 minutes.
G. Pankiv.

Instant Cabbage with Garlic Hot Pickle
Instant cabbage with garlic hot pickle Simple sauerkraut Chop the cabbage and place tightly in a three-liter jar. Pour cold boiled water

Source: my-zemlja.narod.ru

Quick pickling cabbage

Cabbage is one of those vegetables that are perfectly stored all winter, both fresh and canned. In addition, it can be salted and fermented in large containers, but most housewives prefer to keep this vegetable fresh and, if necessary, use recipes for quick salting.

If you have never salted vegetables at home before, this article will be useful to you, because it contains not only recipes for salting cabbage for the winter, but tips to help keep the vegetable crispy.

Quick pickling cabbage at home

The traditional pickling or pickling recipe requires a long preparation time. That's why we decided to present you quick recipe preparation of a spicy billet, which will become great addition for everyday meals.

Note: The preparation prepared according to this recipe resembles the taste of a traditional pickled appetizer as much as possible, but it will take much less time and effort to prepare it.

For cooking, you will need cabbage (2-3 kg), 3 medium carrots, two heads of garlic, a tablespoon of dried dill seeds, a teaspoon of allspice, 2 tablespoons of salt, 4 tablespoons of vinegar, a glass of sugar and one and a half liters of water. If desired, to add spice to the salad, you can add coriander, cumin and other spices to it (Figure 1).

Preparation is carried out as follows:

If you immediately roll up the blanks with metal lids, they will be successfully stored throughout the winter in an ordinary pantry. If you prefer to use nylon lids, then you can store such a vegetable salad only in the refrigerator or in a cool cellar.

How to pickle crispy cabbage

It often happens that in the process heat treatment and salting in a hot way, the vegetable ceases to be crispy, and this is exactly what - distinguishing feature this winter harvest.

To pickle a crispy vegetable, follow these tips:

For pickling, varieties that ripen in late September or early October are suitable. In addition, in order for the vegetables to be crispy, it is advisable to remove them from the beds and salt them after the onset of the first autumn frosts.
When cooking, it is better to use the usual large rock salt without any additives.
Pickling will remain crisp only if the brine completely covers it in a jar, pan or barrel. Therefore, if you are not sure that the prepared liquid is enough to fill the entire vegetable mixture, it is better to prepare the marinade with a small margin. In addition, if you salt a vegetable in an open container, it is better to keep it under pressure for the first few days.
If you are salting vegetables according to a recipe that involves long fermentation (more than a day), the vegetable mixture should be regularly pierced with a clean wooden stick or spoon. So you remove excess gases from the workpiece. In addition, it is necessary to remove the foam daily, which forms on the surface during salting. When it stops appearing, and the brine is transparent, this indicates that the workpiece is ready for use.

In addition, it is important to keep right conditions storage. It is advisable to put containers with vegetable preparations in a dark, cool place. At the same time, it is important to ensure that the temperature in the room does not drop below zero degrees. In this case, the vegetable will lose its taste qualities and useful properties, and will become too soft.

The fastest pickling cabbage for the winter

If you did not have time to pickle vegetables in the fall, do not despair. You can always cook them during the winter using fresh vegetables. The advantage of this recipe is that you can quickly pickle the cabbage in a three-liter jar, put it in the refrigerator and use it at any convenient time, and when the salad is over, cook it fresh (Figure 2).

For one three-liter jar, you will need one and a half kilograms of white cabbage, 100 grams of carrots, 1 liter of boiled water, a tablespoon of sugar and 2 tablespoons of salt.

First we prepare the marinade. To do this, boil water, let it cool slightly and add salt and sugar to it. Now the mixture must be thoroughly stirred so that all components are dissolved.

While the water is cooling, prepare the vegetables. Finely chop the heads, and grate the carrots (if desired, you can use a grater for Korean carrots). Now you need to mix the vegetables and put them in dense layers in a jar. It is important that the mixture is in the container as tightly as possible.

Now you need to pour the brine into the jar and cover it with a nylon lid. We leave the container at room temperature for three days, but it is advisable to put it in a large bowl, since over time the brine will begin to flow out. After three days, you need to make a hole in the lettuce to the very bottom of the jar, using a wooden spatula. This is necessary so that gases come out of the billet and excess bitterness is gone. In this state, the workpiece should be left for several hours (without a lid), and after that you can immediately serve it to the table or put it in the refrigerator for further storage.

Classic salting recipe

If you prefer traditional sauerkraut, we advise you to use the recipe below. It has been tested in practice and salt billet it turns out spicy and crispy (picture 3).

For salting for the winter, you will need one and a half kilograms of the cabbage itself (the weight is indicated without the stalk), 0.5 kg of carrots, 2 tablespoons of salt and a tablespoon of sugar.

The step by step recipe looks like this:

After the workpiece has wandered for three days in warmth, it must be transferred to a cool room or put in the refrigerator. At the same time, it is important that Vegetable mix was covered in brine. If it is not enough, you can add a little cold boiled water to the jar. As soon as the brine becomes transparent, the salad can be eaten. Typically, this process takes two weeks.

How to make cabbage pickle

The basis of the taste of sauerkraut or pickled cabbage is brine - a mixture of water and salt different concentration. In addition, brine is released during the pickling of vegetables in barrels or tubs.

Sometimes various spices are added to the brine: cumin, dill seeds, bay leaves and pot pepper to make the mixture more fragrant. Depending on the chosen harvesting method, the brine for it will also differ, so we will give various recipes its preparation.

For sauerkraut

Cabbage fermented in brine is considered traditional method harvesting this vegetable for the winter. It was this method that was used in ancient times for the preparation of homemade winter preparations.

Preparation for fermentation remains the same: we clean the cabbage and carrots, wash and finely chop. The main secret of making sauerkraut is in the marinade, which is very easy to prepare. To do this, take one and a half liters of water and dilute in it a tablespoon of salt (with a slide) and two tablespoons of sugar. After that, put the future brine on fire and boil for several minutes.

After that, you need to let the brine cool down, after which it can be used to pour the mixture tightly packed in the fermentation tank. The rest of the cooking process remains the same. First, the workpiece is kept for three days at room temperature, removing the foam and releasing gases from the cabbage daily. After that, the container can be transferred to a cool place. The mixture will be ready for use after foam stops forming on its surface, and the brine becomes transparent.

For pickled

Pickled cabbage in your own way useful properties not inferior to sour, but still slightly different in taste. The secret of the piquancy of such a vegetable preparation is in a properly prepared marinade (Figure 4).

For it, you will need half a glass of vegetable oil, 2 tablespoons of salt, a glass of sugar and vinegar, and a liter of water. This amount of ingredients is enough to pickle a kilogram of cabbage.

Prepared and chopped cabbage with carrots is tightly packed in a jar, adding a few cloves of garlic. if you love spicy snacks, you can add the blank hot pepper. Mix the marinade ingredients by dissolving them in water. When the liquid comes to a boil, it is poured vegetable preparation, cover with a nylon lid and leave to cool. Such pickled cabbage will be ready for use within a day after cooking.

Instant Cabbage with Garlic Hot Pickle
How to quickly pickle cabbage in a jar: simple recipes delicious salty cabbage for the winter at home, options for preparing brine for sauerkraut and pickled cabbage step by step with photos and videos.

Cabbage salads are light, tasty, tender and crispy dishes. It is difficult to compare with them in taste even the most refined products. What's the secret? Of course, in the benefits of the product, vitamins, minerals. Healing properties cabbage is an indisputable fact, besides, they can be stored for a very long time. All this makes the vegetable indispensable throughout the year, special attention should be paid to it in winter, when there are practically no other sources of natural vitamins. And vinegar in the composition of dishes only emphasizes the taste of the product, adding spice. We offer you a variety of recipes to choose from.

Recipe one: Salad with carrots, vinegar and cabbage

Simple and delicious salad based available products perfect for any side dish as a refreshing addition, and is also a good snack for strong strong drinks.

We will need:

650 grams of fresh cabbage;
270 grams of carrots;
1 PC. onion;
1/3 cup vegetable oil;
18 ml apple cider vinegar;
Salt;
½ tsp Sahara;
2 garlic cloves.

Cooking:

Finely chop the whole cabbage with a knife, salt a little, and then rub it well in your hands;
Onion cut into thin half rings;
Wash the carrots, remove the skin, grind on a coarse grater;
Mix all vegetables: cabbage, carrots, onions;
Prepare dressing: mix oil, vinegar, sugar, salt with garlic pressed in a press;
Pour all the vegetables with this sauce, mix, leave for 20 minutes for the marinade;
As soon as the time is up, you can immediately carry to the table. Cabbage salad with vinegar is ready!

Recipe Two: Salad with Vinegar, Cucumber and Cabbage

Light, juicy, like all cabbage dishes, this salad has a wonderful taste and look. If you are looking for a slimmer or just love vegetables, pay attention to this recipe. You will find only useful ingredients in it.

We will need:

Cabbage - 450 grams;
Cucumbers - 145 grams;
Olive oil - 3 tbsp. l.;
Sugar;
Balsamic vinegar - 2 tablespoons;
Salt.

Cooking:

We clean the cabbage from the upper leaves, cut off the base, finely chop it. The thinnest leaves are located in this place, so the salad will be very tender;
We wash the cucumbers thoroughly, you can peel the skin. Then it will be necessary to cut into half rings;
We mix all the vegetables together, add vinegar here, olive oil, spices. Mix again;
Let the food brew so that the vegetables are marinated a little. And that's it, coleslaw with vinegar is ready!

Recipe Three: Salad with Vinegar, Pepper and Cabbage

This recipe is good because the salad can be prepared for the future. At the same time, for both long-term and a short time. Cooking it is a pleasure, the ingredients are simple, and also inexpensive. All you need is a little patience to enjoy the amazing taste for a long time to come.

We will need:

Cabbage - 2.4 kg;
Sweet pepper - 480 g;
Carrots - 480 g;
Onion - 480 g;
Sugar - 3 tbsp. l.;
Vegetable oil - 190 ml;
Vinegar 6% - 45 g;
Salt.

Cooking:

Shred cabbage, then grind with salt until juice is released;
My carrots, peel, then chop into chips on a coarse grater;
Cut the pepper into strips, after washing it thoroughly and getting rid of the seeds;
We clean the onion, rinse, cut into half rings;
We collect all the products in a deep saucepan, add vegetable oil, and with it sugar;
Vinegar is mixed with 100 ml of cool boiled water, then also poured into a saucepan with vegetables and oil;
We mix all the ingredients, knead with a hammer, rolling pin or potato masher;
Pour the composition into sterilized jars. If we plan to store up to a month, if not, we shift it into a regular bowl. Cabbage salad with vinegar is ready!

Recipe Four: Salad with Vinegar, Raisins and Cabbage

Simple, delicious original salad, which is widespread in Chinese cuisine. However, he also gained a lot of fans from us. Try it, maybe you will be one of them too.

We will need:

Cabbage - 220 g;
Chinese cabbage - 220 g;
Algae - 90 g;
Cheese - 95 g;
Onion (red) - 1 head;
Vegetable oil - 3 tbsp. l.;
Apple cider vinegar - 1 tbsp. l.;
Salt.

Cooking:

Sort raisins from various debris, rinse thoroughly, pour hot water. When steamed, drain the liquid;
Finely chop both types of cabbage;
Grind cheese into chips;
Peel the red onion, rinse, then cut into half rings.
Steam dry algae, cut into thin strips or purchase ready-made;
Mix all products, add vegetable oil, salt, vinegar. Mix the salad and then serve immediately.

Recipe Five: Salad with Peppers, Carrots, Cabbage and Vinegar

Juicy, delicious, sweet salad Perfectly complements meat, sausage dishes, as well as poultry as a side dish. If there is no time, effort or desire to prepare a full breakfast or dinner, then this dish will help you out without any problems by replacing other products on the table. Feel free to cook more as the family will need more.

We will need:

Cabbage - 590 g;
Carrots - 95 g;
Pepper - 1 pc.;
Tomatoes - 80 g;
Onion - 1 pc.;
Vinegar 5% - 90 ml;
Vegetable oil - 55 ml;
Salt;
Sugar - 1 tbsp. l.

Cooking:

We clean the cabbage from the upper leaves, cut off the lower part, and then chop very thinly. You can rub it a little or rumple it to give tenderness;
My carrots, rinse, peel, and then chop on a medium grater;
We cut the onion into half rings, and the peeled pepper into strips;
My tomatoes, chop with sticks;
Then we put everything together in a deep plate;
Meanwhile, prepare the marinade. For him, pour vinegar into 70 ml of water, pour in the same sugar, salt, add vegetable oil. Let's send it all to the fire, wait until it boils, mix;
Now pour the marinade to the vegetables, mix, cover with a flat plate, put something on top for weight;
Let's forget about it delicious salad for 12 hours so that it reaches the desired state, and then we run for a spoon and a plate, because the treat is ready!

Hello hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

Such a cabbage can be closed for the winter, frozen or eaten immediately after cooking.

To quickly jump to the right recipe- use the links in the blue frame:

Pickled cabbage, very tasty - a simple recipe

Highly delicious recipe, which you will definitely like, especially since making such cabbage is as easy as shelling pears and it does not take much time.

Ingredients

cabbage - 1 fork per 2 kg
garlic - 4 cloves
carrots - 1 pc.

water - 1 liter
vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 partial teaspoon)
salt - 2 tbsp. spoons
carnation - 5 pcs
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
bay leaf - 3 pcs
peppercorns - 10 pcs

Cooking

For cooking, choose a strong head of cabbage, wash it. Shred into thin long pieces.

Grind carrots on a grater.

We send cabbage and carrots to a container of suitable size, mix well. You don't need to press or squeeze the juice.

Cut the garlic into slices.

Now let's get to the marinade. Boil a liter of water, add all the indicated spices to it (see the ingredients for the marinade), except for vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.

Pour the hot marinade into the cabbage, mix and let stand until cool.

Now the cabbage can be transferred to a jar and sent for storage in the refrigerator. To fully reveal the taste, you need to wait 2-3 days. But if you really want to, then you can eat in a day.

Wonderful crispy homemade cabbage. Serve it, watering it with oil and sprinkling with herbs.

Pickled cabbage with bell pepper

Another quick recipe. This cabbage can be eaten in a day.

Ingredients

cabbage - 1 fork (2 kg)
bell pepper - 1 pc (medium)
carrots - 2 pieces (medium)
cucumber - 1 pc (medium)

water - 1 liter
sugar - 3 tbsp. spoons
salt - 1 tbsp. spoon with slide
vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking

Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.

Gently mix the vegetables together so they don't choke or release the juices.

Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.

To prepare the marinade, boil a liter of water, add salt and sugar to it. After turning off, pour in the vinegar.

Pour it into a jar of hot cabbage and wait until it cools down.

When this happens, you can put the jar in the refrigerator.

A day later, pickled cabbage is ready! Highly easy recipe which is why so many people love it.

Pickled Cabbage with Beets - Gurian Cabbage

This cabbage is not only beautiful, but also very tasty! It will decorate any table, and it is also suitable for every day.

Ingredients

cabbage - 1 fork (2 kg)
beets - 1 pc (large)
red capsicum- 1 piece (or 1 tablespoon of red ground)
carrots - 1 pc (medium)
garlic - 7-8 cloves

water - 1 liter
sugar - 1 cup
salt - 2 tbsp. spoons
bay leaf - 3-4 pieces
apple cider vinegar - 1 cup
vegetable oil -0.5 cup
peppercorns - 6-8 pieces

Cooking

For this recipe, we cut the cabbage into large pieces. Choose firm, springy heads so that the marinade soaks them, not softens them.

Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.

Cut the garlic into thin slices.

Remove the seeds from the pepper and cut into strips.

Put all the ingredients in a saucepan in layers.

For the marinade, boil water, add all the spices to it, except for vinegar and oil. Let it boil for 5-7 minutes, then turn it off. Now let's add vinegar and oil to our marinade.

We fill them with our cabbage.

Put a flat plate on top, and some weight on it so that it drowns the cabbage well. Let it cool like this and then put it in the fridge.

Gurian pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.

It turns out it is quite spicy, spicy. Perfectly sets off the dishes on the festive table.

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage. And what a use! We all know how useful ginger is.

In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients

cabbage - 1 fork (2 kg)
Bulgarian pepper - 1 pc.
carrots - 1 pc.
garlic - 4-5 cloves
ginger - 70 gr

For marinade:

water - 1.5 liters
sugar - 5 tbsp. spoons
salt -3 tbsp. spoons
vegetable oil - 5 tbsp. spoons
bay leaf - 3 pcs
ground black pepper - 0.5 tsp
apple cider vinegar - 150 ml

Cooking

Cabbage, carrots, garlic and pepper cut into thin strips.

Peel the skin from the ginger and cut it into translucent circles.

We put all the vegetables in a saucepan, mix gently, but do not crush.

We prepare the marinade as follows: bring water to a boil and place all the indicated spices in it. Boil for another 5-7 minutes. Vinegar is always placed at the very end, after turning off.

Pour the marinade into the pan and put oppression (a plate with a load) on top so that the vegetables are completely immersed in the liquid.

We wait until it cools down and put it in the refrigerator. Crispy spicy cabbage will be ready for use in a day.

The recipe is just delicious!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

another favorite and delicious recipe. Cabbage for him is cut large, into quarters.

Ingredients

cabbage - (a head of cabbage weighing about 1 kg)
carrots - 2 pieces (medium)
bell pepper - 1 pc (optional)
garlic - 4-5 pieces
cumin - 0.5 tsp

For marinade:

water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Cooking

Cut the cabbage head into four parts, along with the stalk.

Boil water and put cabbage in it. Cook for 10 minutes over medium heat.

After that, we get the cabbage with a slotted spoon. Fill it with cold water to cool down. If in the process the water heats up from the cabbage, you need to replace it again with cold water.

Pass the garlic through a crusher.

Cut carrots and bell pepper into thin strips.

Boil water under the marinade, add spices to it. Let it boil for 5-7 minutes. After turning off, add vinegar, carrots and bell peppers to the same place.

Sprinkle cabbage with cumin and garlic, pour it with marinade with carrots and peppers.

On top we put a plate with oppression. Let's wait until everything cools down and put it in the refrigerator for a day. And you can eat!

Serve on the table slicing into more small pieces and watering carrot-pepper marinade.

Pickled cabbage with vegetables and apples - a delicious recipe

The recipe is quite exotic, rarely anyone cooks cabbage with apples. You can surprise your household or guests with its unusual taste.

Ingredients

cabbage - 1 fork (2 kg)
bell pepper - 3-4 pieces
carrots -3-4 pieces (medium)
garlic - 1 head
sweet and sour apples - 3-4 pcs
hot pepper - 1 pod

For marinade:

water -2 liters
sugar - 1 cup
salt -4 tbsp. spoons
apple cider vinegar 6% - 3/4 cup
allspice -5-6 pieces
peppercorns - 15 pieces
bay leaf - 3-4 pieces
carnation -5-6 pieces

Cooking

Wash the cabbage and cut into fairly large pieces.

Remove the pits from the bell pepper and cut it into 8 parts with feathers. Do the same with bitter pepper, only we will cut it in half.

Chop carrots and garlic into thin slices.

We cut the apples into slices, into 4-6 parts just before pouring the marinade so that they do not have time to darken ugly.

We put the carrots on the bottom of the pan, put the garlic, carrots and peppers on it. Put apples on top.

The marinade is prepared in the same way as in other recipes. First, water is boiled, spices are placed in it, in addition to vinegar. We cook 5 minutes.

After turning off, add vinegar. We take out the bay leaf, he did his job.

We fill our cabbage with marinade. The apples will try to float, so sink them on top with a flat plate.

Cover everything with a lid and wait for cooling.

We remove the cabbage in the refrigerator, wait 2-3 days and you're done!

Cabbage is very tasty, wonderful crunches. With her in a duet, apples are very tasty, be sure to try!

Georgian pickled cabbage

Very tasty recipe. We suggest watching the video tutorial, because the recipe has a lot of nuances that are better to see once than to read a hundred times.

Yummy and looks amazing!

Cabbage Pelyustka

According to the rules, the pelyustka should be crispy. Therefore, cabbage for it must be chosen elastic, thick, so that it does not fall apart due to processing.

Ingredients

cabbage forks 1.2-1.5 kg
1 medium carrot, 100 g
beetroot 1 large, 200 g
vegetable oil 5-6 tbsp
garlic 5 cloves

For the marinade

water 1 liter
sugar 1/2 cup
vinegar 9% 200 ml.
salt 2 tbsp. spoons

Cooking

Remove outer leaves from cabbage. We cut it crosswise, remove the stalk. Cut even smaller into pieces of 3-4 cm.

We cut beets and carrots into strips or bars. Garlic - thin circles.

We will lay everything in layers in a jar: the first layer is cabbage, beets are on top of it, then carrots and garlic. We press with the palm of our hand and once again repeat the sequence of layers until it reaches almost to the top. But remember to leave room for the marinade.

We make the marinade like this: the water should boil, add salt and sugar to it, cool a little. Add oil and vinegar. The marinade should cool before pouring, after which we boldly pour it into a jar of cabbage.

Cover it all with a lid and leave for two days at room temperature. Our cabbage will begin to ferment, and from the beets it will acquire a beautiful pink color.

After that, put the cabbage for another day in the refrigerator.

In general, you can try it the next day. However, for fully prepared it will take a few more days for the thickest leaves to soak in the marinade. So that the color becomes saturated, and the taste is incomparable!