Pickled Cabbage with Vinegar 70. Pickled Cabbage with spicy ginger flavor: crispy and juicy. required for marinade

1. Instant Spicy Cabbage - 15min!

Very fast cabbage - 15 minutes and you're done!
Cooking: We take from the calculation three kilograms of cabbage. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze out 3-4 cloves of garlic from the garlic. To mix everything. Making the marinade: We put one and a half liters of water on fire. Add 200 gr. sugar, 3 tablespoons of salt (without top), 250 gr. sunflower oil. When it boils pour 200 gr. vinegar 9%. It should boil for 2-3 minutes. The marinade is ready. Pour the cabbage with hot marinade (The cabbage softens a little from this. But only a little. Therefore, do not be afraid to pour it hot, right from the stove. The cabbage will stand in this marinade for 2 hours. I had to wait until she ferments, starts to sour.

And this method is fast. Cabbage is delicious and full of vitamins. CRISPY!!! We mix. Let's stand for 2 hours. Mix again and pack in jars. Very tasty and healthy!

2. Cauliflower in marinade

I have been making this cabbage for a long time. This bright, undeniably original and very tasty preparation will delight those who love cauliflower, just like me.
Cabbage has an interesting taste - sweetish and at the same time with a slight sourness.

Wash cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 l jar, put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root between layers.
You can add other vegetables as well.
Marinade: 3 art. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,

a couple of bay leaves, a few peas of allspice. Bring the marinade to a boil and pour over the vegetables. Cool down. Keep 2 days in the refrigerator, and then enjoy the taste. I really love this cabbage.

3. "Pleasure" (especially for non-lovers of zucchini)!

This recipe is amazing for many reasons:
1. preparing is sooo simple, a minimum of your efforts
2. it turns out sooo tasty, delivering maximum pleasure
3. most important!!! this salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has guessed from the first time what the salad is made of - EVERYONE says "OOo very tasty pickled ... CABBAGE!!!"
3 kg already peeled (!) from the peel and seeds of zucchini, 0.5 kg of onions, 0.5 kg of carrots.

Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Onion cut into thin half rings. Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows. oil (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt All this in a large container, gently and lovingly mix with your hands, immediately put into jars (most conveniently 0.7 liters) and erase for 15 minutes.
Everything!!! I've been writing longer than I've been doing. Very fast. The vitamins are preserved. Zucchini, (aka "cabbage") are crunchy. The main thing - very tasty. Under good vodka and with shish kebab (or just with potatoes) - oooooo!

4. Pickled cabbage rolls with spicy carrots!

Recipe by Natalia Molchanova. Our cabbage rolls will be ready a day after they are infused in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For marinade:- 0.5 l of water, 1/4 tbsp. sunflower raffin. butter (maybe a little less) - 2 tablespoons of salt (or to your taste), 1/2 cup of granulated sugar (or to your taste) - 2/3 tablespoons of vinegar (or to your taste), allspice - 3- 4 peas Mix, heat until boiling. Turn off the heat and pour in the vinegar.
Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually disassemble into leaves, in the same way as for preparing ordinary cabbage rolls. The leaves should be slightly soft. Put on a plate and cut off the thickening with a knife. Grate carrots on a Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds. Marinade: sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper). Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts. Put the cabbage rolls in a deep container, add 2-3 bay leaves and pour over the chilled marinade. Put under pressure and leave to marinate for a day at room temperature. Then put in the refrigerator.

5. Pickled cabbage

The cabbage is crispy and delicious! Ingredients:- 2 kg of cabbage, 3 carrots, 3 beets For marinade:- 0.5 liters of water - 3 tablespoons with a slide of sugar - 3 tablespoons without a hill of salt - 1/2 cup of sunflower oil - a pinch of ground hot pepper - 2 bay leaves - 3/4 cup of vinegar - 1 head of crushed garlic Cooking: 1. Shred the cabbage. 2. Grate carrots and beets. 3. Cook the marinade: boil everything for 10 minutes. 4. Mix with cabbage, arrange in jars and sterilize for 10 minutes.

6. Salad "Simply GENIUS!"

Girls .... so delicious .... the tomatoes are fresh, the cabbage is crunchy .... Would need: 1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots If there is no vegetable, then take 2 kg. another vegetable. Cut everything like a salad, carrots on a grater. Mix all vegetables. And add there: rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons Mix everything. Put on fire. Bring to a boil and boil for exactly 2 minutes. Bank immediately. Roll up. Wrap up.

7. Pickled cabbage with beets

Pickled cabbage is an excellent appetizer and a good addition to many second courses, and it is easy and simple to prepare such cabbage. Delight your loved ones with such a delicious cabbage! Ingredients: Cabbage - 2 kg, Carrots - 2 pcs, Beets - 1 pc For marinade: Water - 1 l, Sugar - 150 g, Salt - 2.5 tablespoons, Sunflower oil - 150 g Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head
Cabbage weighing 2 kg cut into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots, 1 large beetroot. Mix it all, put in a saucepan. It turns out a lot. For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the cabbage in a saucepan with hot marinade, cover with a plate without a load on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate). Leave for a day at room temperature. You can use it in a day. Spicy lovers can add pepper and chili for spiciness.

8. Bomb cabbage

Ingredients:-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets. Marinade: 150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar 2 tbsp. - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water Cooking: 1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar. 2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour cabbage with boiling marinade. 3. Ready in the morning! You can eat!

9. Pickled cabbage (large leaves)

Cooking: Cut the cabbage into large squares so that you get "piles" of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for lovers of spicy) Gently place the “piles” in a jar, sprinkling with carrots. Put a hot pepper in the middle of the jar (for those who like it hotter). Do not ram the cabbage. Fold loosely.

For the preparation of brine from the calculation for one 3-liter jar: Boil 1 liter of water. Add 1 glass of sugar, 2 tablespoons of salt After cooling, add to the brine: 1/3 of a glass of 9% vinegar Pour the brine into a jar. Put the jar in the refrigerator. Three days later, white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut

I want to bring to your attention my favorite recipe, according to which I ferment cabbage. This recipe is good because at any time you can very quickly (literally 2-3 days) ferment not a large number of cabbage and store it in the refrigerator. Show in full .. And this is important in the conditions of city apartments, where there is catastrophically little space for storing preservation, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.
So preparation:- fill a 5l jar tightly enough with chopped cabbage + carrots (I rub it on a coarse grater) - pour in the prepared COLD brine (dissolve 3 tablespoons of salt with a slide in 2 liters of BOILED water); - for two days in the heat, the cabbage ferments, so that there is no bitterness, we must periodically pierce it, releasing the accumulated gas (I think everyone knows this); - on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it; - pour the already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.
A small nuance ... cabbage quickly ferments in the heat, but if it's cold in the apartment, the process will take a little longer. If the brine was not drunk faster than the cabbage ran out (and this is exactly what we do), then wonderful sour cabbage soup can be prepared on it.

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.

The method of pickling fresh white cabbage is very simple, and the appetizer is kept for only a day, although there is also 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

Ingredients:

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

Ingredients:

1.5 kg cabbage
2 carrots
2 onions
2 bay leaves
7-8 peas of 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 of 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 the addition of apple cider vinegar, cabbage with a delicate sour taste and a slight aroma of autumn apples.

Ingredients:

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.

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Daily cabbage with turmeric

Ingredients:

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

Ingredients:

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 a 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

Ingredients:

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 square it, like cut it coarsely or chop it into squares, like.

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

Ingredients:

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.

Do you want to please yourself with pickled cabbage? You don't have to spend a lot of time waiting for this. But in order for the meal to be a pleasure, it is necessary to prepare the right marinade for cabbage. For different types of heads of cabbage, their recipes are suitable. You will learn about the intricacies of cooking in this collection.

Quick pickled cabbage under a hot marinade

Pickled cabbage has been considered a welcome guest on any tables since ancient times. It perfectly complements fish and meat.

Ingredients:

laurel - 5 sheets;
carrot - 1 pc.;
sugar - 8 tbsp. spoons;
garlic - 3 cloves;
salt - 4 tbsp. spoons;
water - 1100 ml;
vinegar - 200 ml table;
oil - 210 ml sunflower.

Cooking:

Chop up the cabbage.
Grate a carrot.
Chop garlic cloves. Mix with carrot shavings.
Arrange in layers in a container.
Pour sugar into water. Add salt. Pour vinegar, oil. Place laurel. Mix. Boil. Get the marinade.
Pour over vegetables. Install oppression. Hold for three hours.

Marinade for cabbage slices

This option is suitable for lovers of large pieces of cabbage. The recipe is for a head of cabbage weighing two kilograms. Use white cabbage.

Ingredients:

salt - 2 tbsp. spoons;
pepper - 4 sweet peas;
oil - 240 ml vegetable;
water - 1 liter;
sugar - 3 tbsp. spoons;
pepper - 6 black peas;
vinegar -100 ml (9%).

Cooking:

To boil water. Sprinkle with sugar. Salt. Place peppercorns. Boil seven minutes.
Pour in vinegar, oil. Stir. Pour the vegetable with the resulting marinade.
It will take a day to marinate.

White cabbage marinated with cranberries

A simple cooking option that will delight everyone with the perfect taste.

Ingredients:

granulated sugar - 1 tbsp. a spoon;
oil - 240 ml sunflower;
cabbage - 2100 g white;
water - 1000 ml;
vinegar - 240 ml;
carrot - 2 pcs.;
cranberries - 45 g;
salt - 1 tbsp. a spoon.

Pickled instant cabbage with vinegar is a favorite dish for many people. Of all the blanks, it is the most popular. In addition, if it is instant cabbage, then it is not necessary to roll it into jars. Usually you can eat it in a day. Because of this, many people prefer to cook it for various holidays and feasts.

Pickled cabbage: a simple recipe

For cooking, you will need 1 fork of cabbage for a couple of kilograms, 1 carrot and 4 cloves of garlic. To prepare the marinade, the following ingredients are needed: for 1 liter of pure water - 2 tbsp. sugar and salt, 4 tsp. allspice and 10 black peppercorns. Additionally, 100 ml of vinegar with a 9% concentration, a few bay leaves and cloves are required.

Marinating is carried out in stages:

First cut the cabbage into thin strips. To do this, you can use a grater, combine or a regular knife. Make stripes thinner. To make it crispy after cooking, it is recommended to choose strong and tight forks.
Peel the carrots and chop them with a grater - make them in the same shape as Korean.
Mix both vegetables in a large bowl or saucepan. You can use a bowl. Do not knead the mixture with your hands.
Peel the garlic and cut into thin slices.
Now it's time to prepare the marinade. Boil water and add all the remaining ingredients there. Do not add vinegar yet. Now boil the mixture again for 6 minutes. At the end, add the vinegar and all the garlic. Remove the bay leaf from the solution.
Pour it into a container with carrots and cabbage and mix thoroughly. Now wait for the solution to cool down. Stir occasionally.
Cabbage, carrots, along with the marinade, sort into 3-liter jars. You do not need to fill them completely to the very neck. Now the containers need to be put in a cold place for the whole night. The next day, sweet pickled cabbage will be ready to eat. But it will taste best if you wait 2-3 days.

When serving, it is recommended to water the dish not large quantity any vegetable oil (but it is best to use olive oil). Cabbage can be served both as an appetizer and as a salad. It is recommended to add onions and herbs. You can also make vinaigrette from this dish. The dish tastes sweet, sour and salty at the same time. The cabbage is very crispy and smells good.

There are a number of features in the preparation of pickled cabbage that are recommended to be taken into account in order to get a delicious dish. These include the following:

Pickling lends itself not only to white cabbage. Any variety is suitable for this procedure: color, Beijing, red and others.
It is recommended to choose dense and tight forks so that the cabbage crunches after pickling.
Cabbage can be cut into small and large pieces, straws, quarters.
You can process not only one cabbage in the marinade. It is recommended to add other vegetables there, and not only carrots. For example, you can add beets, bell peppers. A good addition are viburnum and cranberries. Plums, apples, lingonberries are perfect for this.
Be sure to add garlic. It is included in all recipes. But onions are added less often. When it is used, the finished cabbage has a characteristic taste.
From spices, pepper, bay leaf are suitable. Less commonly used are rosemary and cumin. You can also add coriander and cloves. All this gives the dish unforgettable shades in taste and aroma. Sometimes, instead of spices, ready-made mixtures are used separately, which are used to cook carrots in Korean. By the way, you can also add ginger.
It is recommended to remove the bay leaf so that a bitter aftertaste does not appear from it.
Vinegar suitable grape, apple, table. You can also use essence. In addition, it can be replaced with fresh kiwi or lemon juice.

Marinated Cabbage with Peppers and Beets

Preparing pickled cabbage with bell pepper is quite simple. In addition, it will quickly gain taste, so that the next day it is already allowed to eat it. To do this, you need 2 kg of cabbage, 2 carrots, 1 medium-sized bell pepper and 1 cucumber. To prepare the marinade, you will need for 1 liter of water:

salt - 1 tbsp;
sugar - 3 tablespoons;
vinegar - 1 incomplete large spoon.

The cooking process includes the following steps:

Shred the cabbage with a knife, grater or food processor.
Grate cucumber and carrot. In this case, the form should be the same as when cooking Korean carrots. The straw should be neat and long. Then the dish will turn out very beautiful.
Peel the bell pepper and cut it into strips too.
Mix all ingredients in a large bowl or saucepan. Mixing is recommended by hand. Vegetables should not be mashed, otherwise the juice will begin to stand out.
Vegetables should be put tightly in 3-liter jars. It is allowed to compact the contents a little with your hands or a spoon. No need to fill the jar to the brim.
Now you need to prepare the marinade. To do this, boil water, pour sugar and salt into it. Then turn off the heat and add vinegar. Mix everything thoroughly and pour into jars with vegetables.
Wait until the solution cools down, after which the containers are removed for storage in the refrigerator.

There is another recipe - Gurian cabbage. In this case, beets are used in addition to the main vegetable. It comes out very tasty and crispy. In addition, it is also very beautiful, because due to the beets, the cabbage is also painted in a reddish hue.

It is necessary to prepare cabbage weighing 2 kg, 1 carrot, 1 beetroot, 1 red pepper pod. It can be replaced with a large spoonful of red pepper, crushed to a powder state. In addition, 8 more cloves of garlic are required. For the marinade, you will need 2 tbsp for 1 liter of water. salt, 1 cup sugar, the same amount of apple cider vinegar, a few peppercorns and bay leaves. In addition, you will need another half a glass of vegetable oil.

Preparation includes the following steps:

Cut the cabbage into large pieces. You can cut the entire fork into 4 parts, and then each individual one into 4 more.
Peel beets and carrots and cut into circles. Their thickness should be approximately 5 mm. If the beets are too large, then each circle can be cut into 2 halves.
Peel the garlic and cut it into slices.
Remove seeds from capsicum and cut into long strips. It is recommended to wear gloves during this procedure.
In a large saucepan, lay out all the ingredients one by one in layers. Then repeat these layers.
Now it's time to prepare the marinade. Boil water and pour all the ingredients there, except for oil and vinegar. Boil 6 minutes. After that, remove the bay leaf and pour oil and vinegar into the solution.
Pour boiling mixture over vegetables in a saucepan. Cover with a plate and press it down so that the solution is on top. Wait until everything cools down and put in the refrigerator for 5 days.

This dish should be stored in the refrigerator. The only downside is that you need to eat it as soon as possible.

Unusual recipe

For cabbage, it is recommended to use ginger in the pickling process in some recipes. It has many useful properties. In addition, the dish tastes very unusual, but pleasant, so you need to try it at least once in your life, and you will definitely like it.

For its preparation, it is necessary to prepare the following products: 2 kg of cabbage, bell pepper (1 piece), carrots (1 piece). In addition, you will need 5 more garlic cloves. Ginger takes about 80 g. To cook cabbage in the marinade, you will additionally need 1.5 liters of water, 6 tbsp. sugar, the same amount of butter, 4 tbsp. salt. A few more bay leaves, 150 ml of vinegar (use only apple in this recipe) and 0.5 tsp. ground pepper.

Cooking in this way includes the following basic steps:

Chop the cabbage into strips.
Grind the carrots on a grater, which is used to cook carrots in Korean.
Cut the bell pepper into strips.
Cut the garlic into slices or strips.
Peel the ginger root and cut into thin circles - they should be translucent.
All of the above ingredients must be put in a saucepan and mixed thoroughly - you can do it with your hands. You can not crush the food, otherwise the juice will begin to stand out.
Now you need to start preparing the marinade. It is necessary to boil water and pour all the remaining ingredients there, with the exception of vinegar. Boil the solution for 6 minutes, then remove the bay leaf and pour the vinegar. Mix everything thoroughly.
The marinade must be poured into the pan where vegetables and other products have already been folded. Then you need to cover the contents of the pan with a large plate, using it as a press.
Cover the pan and wait until the solution and all the contents have completely cooled down. Then put the container in the refrigerator. In a day, the snack will be ready. It can be stored in a cold place for no more than a month.

Everyone will like this dish. Moreover, it is also very useful.

Pickled cabbage with apples

In addition to the above, there are many other interesting recipes. You can also cook cabbage with the addition of not only vegetables, but also apples, which will then be marinated together. It will turn out to be a very tasty dish. For 2 kg of the main vegetable, you will need 3 medium-sized carrots, the same number of bell peppers and apples. By the way, the fruits must be necessarily sweet and sour. In addition, you will need 1 head of garlic and 1 pepper. To prepare the marinade, 3 tablespoons are required for 2 liters of water. salt, 1 glass of sugar, incomplete glass of vinegar. Then you will need a few more bay leaves, 5 cloves, 15 peppercorns.

You need to prepare as follows:

Grind the cabbage, making 4 shares, and then cut each into 4 more pieces.
Peel the pepper and cut it into 8 pieces, making feathers. Hot pepper must be cut in half. The seeds must be removed as they add bitterness. This procedure is best performed with protective gloves on.
Peel the carrots too, and then cut into circles. Their thickness should be approximately 5 cm.
Peel the head of garlic and cut the cloves into slices.
Cut the apple into 6 slices. Do this just before putting them in the pan, otherwise they will darken.
Put all the products that have already been peeled and chopped into a saucepan. You can use a basin, jars and other large containers at your own discretion. First you need to lay out the cabbage itself. Then sprinkle in the garlic. Then lay out the carrots and peppers in layers. After that, add hot pepper with garlic. At the end, it remains only to put apples.
Now it remains to prepare the marinade. It is necessary to boil water and pour all the ingredients into it. Then boil for 5 minutes. At the end, remove the bay leaf and add vinegar. Now wait again until the solution boils and pour it into containers filled with vegetables. It is necessary to pour them immediately, as soon as the apples are cut.

Conclusion

Dishes from pickled cabbage are the favorite of many people. And not only because of the pleasant taste, but also because it is not difficult to cook them. And then - it remains to wait only 1-2 days. Because of this, many families prefer to make such dishes for the holidays.

There are many ways to pickle vegetables for the winter, but one of the most popular is the recipe for pickling cabbage with vinegar. This method of preparation allows you to maximize the vitamin C contained in the product, which is necessary to fight colds in the cold season.

What is the difference between salting and marinating

The difference between the two cooking methods is quite significant. For a long time, cabbage was pickled and soaked for the winter, the products were stored by adding salt, which allowed:

accelerate the release of juice rich in sugar, thereby stimulating the effect of fermentation;
reduce the vital activity of harmful microorganisms contained in the harvested products;
improve the taste of cooked food.

But such cooking recipes require 5-10 days to complete the preservation. Significantly speed up the salting process allows the addition of table, apple or wine vinegar, citric acid. In this case, it is more correct to say that the cabbage is pickled, not salted. Significant time savings explain the reasons for the popularity of harvesting with vinegar.

Advice! Any kind of food grade acid can be used. This will not affect the degree of preservation of salting.

The great popularity of table vinegar in recipes is due only to the fact that it is easy to find at any outlet. Therefore, the hostesses choose it. But apple cider vinegar or wine vinegar are less harmful to health.

Salted Cabbage with Vinegar

This is a standard version of the recipe that allows you to pickle cabbage with vinegar.

Ingredients:

1.5 kg of dense cabbage forks;
0.5 kg of carrots;
50 g of sugar;
40 g of salt;
1 bay leaf;
1 dec. l. vinegar essence;
water.

How to salt:

Shape vegetables into thin straws in any way possible.
Add the broken bay leaf to them and thoroughly wash with your hands so that the juice begins to stand out from the vegetables.
Wash the jar and put the salad in it. Salt and add sugar should be before the infusion of vinegar.
Boil approximately 2 liters of water. Cool slightly. Make a well in the cabbage with a knife and pour in the water. If necessary, toss the salad with a knife and add more hot liquid.
Seal the jar with a metal lid and turn it upside down. To create optimal conditions for salting, additionally cover with a warm blanket and leave for four days. Then transfer the workpiece to a permanent storage location - in the basement or cellar.

Cabbage crispy and spicy

There is a standard way to do salting. The recipe can be left in its classic form, or diversified with additional components.

Recipe Ingredients:

2 kg of cabbage;
0.4 kg of carrots;
0.4 kg of apples;
5 cloves of garlic (optional)
1 or 2 hot peppers (optional)
0.5 l of water;
150 ml of vegetable oil and table vinegar;
100 g of sugar;
spices (cloves, bay leaf and other spices to taste);
60 g salt.

How to salt:

Do not wash the forks, but clean them from leaves unsuitable for salting and chop into thin pieces.
Wash carrots and apples and let dry. Then pass through a grater with large holes.
Peel the garlic and pepper and cut into thin pieces.
To prepare the brine, all the remaining components are placed in one large saucepan, salted and boiled for about 7 minutes.
Mixed vegetables are tightly packed into a jar and gradually poured with hot brine.
If a long storage period is planned, then 20 ml of vinegar should be introduced at this stage, then rolled up with metal lids. If the workpiece is eaten quickly, then it is enough to cover it with a nylon lid and remove it for a day - after that you can try.

Cabbage Provencal

For cooking according to this recipe, you should choose juicy forks. Carrots and onions complement the appetizer well - they are added as desired. Pepper for the dish you need to choose strong and juicy. Seasonings and spices are used to taste.

Ingredients:

1 kg of cabbage;
1 large sweet bell pepper;
1 medium carrot;
1 clove of garlic;
70 ml of vegetable oil (can be unrefined);
50 g of granulated sugar;
1.5 tsp salt;
2 tbsp. l. vinegar;
150 ml of water.

How to salt:

Peeled cabbage is finely chopped and poured into a large container.
Salt, add sugar.
Pepper should be cut into thin long pieces and added to the cabbage.
If desired, you can add to the salting, chopped onion in half rings and chopped carrots on a grater.
Crush the garlic and add to the rest of the vegetables.
Thoroughly mix the vegetable components and pour in warm boiled water, vegetable oil and vinegar.
Place the salting under oppression and send it to infuse for 5-6 hours in the cold.

Salted Cabbage with Vinegar and Oil Recipe

Salting prepared according to this recipe can be used not only as an addition to the main dishes, but also in the preparation of soups or toppings in baked goods.

Recipe Ingredients:

1 kg of cabbage;
1 large carrot;
3 art. l. vegetable oil;
salt, sugar and spices to taste;
2 tbsp. l. vinegar.

How to salt:

Peel the vegetables, chop the cabbage, chop the carrots on a special grater into long and thin strips.
Boil water, sugar and salt for the brine. After the appearance of bubbles, add the necessary spices. The standard option is bay leaf and peppercorns.
After boiling, turn off and pour in the vinegar with vegetable oil.
Add the marinade to the mixed vegetables and let it brew for 1.5 hours. After this time, salting can be tasted.

Cabbage hot pickle quick way with vinegar

Using the hot salting method, the cooking recipe can be significantly diversified by adding a component such as beets.

Ingredients:

1 medium fork of cabbage;
1 head of garlic;
1 beet;
200 g of sugar;
200 ml of table vinegar;
2 tbsp. l. coarse salt;
2 pcs. cloves;
4 bay leaves;
allspice and ground ½ tsp.

How to salt:

Wash and boil the beets until tender.
Cut the peeled cabbage into elongated rectangles.
Grind the cooled beets with a coarse grater.
Put in a jar in layers, alternating components: cabbage, beets, chopped garlic, bay leaf.
Prepare brine. To do this, boil water with sugar and spices, salt and add vinegar a few minutes before cooking.
Fill jars with hot liquid and add vinegar.
Cool down. After a day, you can try salting.

Advice! If you need to get a sweeter taste of salting, then you need to take beets of a very large size or several small ones.

Cabbage with bell pepper

The combination of cabbage and bell pepper is considered a classic. You can limit yourself to shredding products, or you can make salting in the form of a mixture of vegetables. Just keep in mind that in this case, the recipe will require fewer vegetables and more liquid.

Ingredients:

1 kg of white cabbage;
2 medium sized carrots;
2 onions;
several pcs. bell pepper;
100 ml vegetable oil,
100 ml of 9% vinegar;
1 st. l. topped with sugar and salt;
spices and spices to taste.

How to salt:

Vegetables are peeled and finely chopped.
Fill each pepper with the resulting salad and place in sterile jars.
Pour in brine prepared according to a standard recipe. Corked with metal lids for long-term storage.
Turn over and leave to cool under the covers. After that, they put the salting on a permanent storage place.

Salted cabbage with pumpkin

Pumpkin, which ripens simultaneously with the vegetables that make up the recipe, will help diversify the taste of the usual salting.

Ingredients:

1 kg of cabbage;
2 apples;
300 g pumpkin;
1 bell pepper;
2 tbsp. l. salt;
1 st. l. Sahara;
50 ml vinegar
spices: allspice, coriander, bay leaf;
vegetable oil for dressing.

How to salt:

Peel and chop vegetables: forks - on a shredder, apples and pumpkin - on a coarse grater. Give the pepper a straw shape.
Pour in spices, pour in vinegar. Mix thoroughly and wash the salad with your hands so that the cabbage and pumpkin release the juice.
Place the salting under oppression in warmth for a day. After that, refrigerate. The finished dish is additionally salted to taste.

Spicy cabbage with spices

The easiest way to change the taste of salting is to introduce unusual spices and herbs into the recipe.

Ingredients:

1 small fork of cabbage;
2 onions;
50 ml of table vinegar;
1 bell pepper;
2 cloves of garlic;
1 tsp allspice and black pepper;
1 st. l. coriander, ginger.

How to salt:

Clean and wash vegetables.
Chop the cabbage into narrow strips, cut the onion into half rings, pepper into small strips.
Grind the ginger and garlic and fry them together with the onion.
Grind the rest of the spices in a mortar.
Vegetables are mixed, salted, spices and sugar are added to taste. The composition should be slightly mashed to speed up the appearance of juice.
Pour in the vinegar, put it under pressure and let the salting brew for a day.

Recipe with ginger

You can salt vegetables with ginger. Ingredients:

1 kg of cabbage;
3 medium carrots;
1 pod of hot pepper;
4-6 cm ginger root;
2 tbsp. l. Sahara;
1 st. l. salt;
2 tbsp. l. vegetable oil and soy sauce;
1 st. l. coriander;
incomplete art. rice vinegar;
1 liter of water.

How to salt:

Wash vegetables under running water and peel.
Cut the forks into squares, carrots - to taste, finely chop the pepper, chop the ginger on a fine grater.
Warm the coriander and crush it in a mortar to make it fragrant.
Prepare the marinade: combine spices, salt, sugar, pour in water, sauce and vinegar, add ginger. Boil, stirring constantly.
Place cabbage in sterile jars, pour over and seal.
Store pickles refrigerated.

Recipe with apples and cranberries

Another successful culinary recipe would be salting with apples and cranberries. Ingredients:

3 kg of cabbage;
1/3 st. cranberries;
1 pc. carrots and apples;
salt to taste;
2 tbsp. l. apple cider vinegar.

How to salt:

Remove frozen cranberries from the cold.
The leaves of the head are chopped, salted and left for a while for the juice to go.
Add coarsely grated carrots.
Cut apples into thin slices and mix with cabbage. Add cranberries to it.
Pour in the vinegar and leave under pressure at room temperature for a day. After this, the salting is completely ready, but it is believed that it is better to let it stand for several days.

Conclusion

There are many cooking options, as the vegetable goes well with different foods. If desired, any recipe for salting cabbage with vinegar can be supplemented with any suitable component that significantly diversifies the taste of a salad familiar to everyone.