With vinegar, this is a very easy-to-prepare dish that can be served at a regular dinner table at least every day. It should be noted that for this you do not need to purchase a lot of expensive and overseas ingredients. After all, such a vitamin salad is made using simple and affordable products. If you are an avid summer resident, then the presented dish will cost you a penny. This is due to the fact that it includes only vegetables and aromatic spices.
step by step salad recipe
Cabbage with vinegar is the perfect combination that allows you to make a delicious and very aromatic dish for the dinner table. For this salad we need:
- cabbage as fresh as possible - about 700 g;
- medium juicy carrot - about 300 g;
- sweet salad bulbs (it is better to take white ones) - 2 small pieces;
- deodorized sunflower oil - 120 ml;
- apple cider vinegar - about 20 ml;
- fine table salt or sea salt - a dessert spoon;
- granulated sugar is not too large - ½ a small spoon;
- fresh garlic cloves - 2 pcs.
Food processing
Cabbage salad with vinegar is made so simply and easily that even the most inexperienced hostess can cook it on their own. First you need to rinse the white vegetable well, removing all surface leaves from it. After that, the cabbage needs to be chopped into very thin straws, using a sharp knife for this.
It is also necessary to peel the onions and carrots, and then chop them one by one. The first vegetable should be cut into very thin half rings, and the second - grated (preferably large).
dressing preparation
To make the cabbage salad with vinegar juicy and fragrant, it must be seasoned with a special sauce. To prepare such a filling, it is necessary to combine deodorized sunflower oil, fine salt, granulated sugar, and crushed garlic cloves in one bowl.
We form a dish
How should a vegetable salad be formed correctly? Cabbage, carrots, vinegar and onions are placed in a large enameled bowl and then kneaded vigorously by hand until the ingredients give enough juice and become soft. After that, they must be flavored with pre-prepared dressing and mix thoroughly.
We present a vegetable salad to the dinner table
After the coleslaw with vinegar is seasoned, it should be put in a deep bowl and immediately put on the table. Serve a vitamin dish to guests preferably before a hot lunch or with it.
Quick Cucumber and Cabbage Salad
If you have no desire to mess around in the kitchen for a long time, then we suggest using the following recipe. It will allow you to make not only tasty, but also a quick vitamin salad. Cabbage, cucumber, vinegar are its main ingredients. In what quantity to take them - we will tell further.
So, we need:
- fresh white cabbage - about 800 g;
- olive deodorized oil - 3 large spoons;
- small fresh cucumbers - about 300 g;
- fine granulated sugar - a dessert spoon;
- balsamic vinegar - 2 large spoons;
- coarse salt - apply to taste.
Cooking method
The main ingredient of this dish is fresh cabbage. Salad with vinegar requires the use of white cabbage. Although some housewives easily replace it with Beijing.
So, to prepare a spicy vitamin salad, you need to thoroughly rinse the cabbage, and then cut off all the outer leaves. Next, you need to chop the vegetable into thin straws. After that, it is necessary to rinse fresh cucumbers, deprive them of their peel if it is bitter, and cut into half circles.
Having processed the vegetables, you should begin to form the dish. To do this, put cucumbers and cabbage in one dish, flavor them with deodorized olive oil, balsamic vinegar, granulated sugar and medium-sized salt. After mixing the components with a spoon, they should be infused in the refrigerator for ¼ hours, and then presented to the household along with any hot dish.
Unusual salad with vegetables and raisins
How can you change the taste and make a vitamin salad more satisfying? Cabbage, vinegar, sugar, salt and carrots are a standard set of products for such a dish. However, it can be easily supplemented with any ingredients of your choice.
So, to prepare an unusual vitamin salad, we need:
- cabbage as fresh as possible - about 250 g;
- red salad bulbs - 2 small pieces;
- deodorized sunflower oil - 3 tablespoons;
- fresh Beijing cabbage - about 250 g;
- seedless brown raisins - about 100 g;
- apple cider vinegar - a large spoon;
- fine table salt or sea salt - apply to taste;
- granulated sugar is not too large - 1/3 of a small spoon;
- pickled sea cabbage - 100 g.
Preparation of ingredients
Before forming a vitamin salad, rinse the raisins well, pour boiling water over them and leave them in it for half an hour. In the meantime, you need to do the processing of vegetables. White and Beijing cabbage must be rinsed in cool water, cleaned of surface sheets, and then chopped into fairly small straws. After that, you should clean the red onions and chop them into half rings.
Formation process
After processing the vegetables, in one bowl you need to combine white and Beijing cabbage, and then season them with salt and knead with your hands so that the products become as soft as possible. After that, they should put half rings of red onion, washed pitted raisins, pickled seaweed without brine, and add granulated sugar, pour in deodorized sunflower oil and balsamic vinegar. In the end, all the components must be mixed with your hands and put in a deep salad bowl.
We serve a vitamin salad with raisins for dinner
After the ingredients are thoroughly mixed with vinegar, oil and spices, the salad should be kept in the refrigerator for ¼ hour. Then it is required to serve it to households or invited guests along with bread or any hot dish.
Pickled cabbage is one of the most popular preparations, the preparation of recipes for which we will deal with. Now is the time to marinate it.
Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will turn out healthy, pleasantly crispy with a sweet and sour taste. Such pickled cabbage can either be prepared for the winter, or you can cook it quickly and eat the next day as a ready-made dish, crumbling the onion and pouring it with oil. This cabbage keeps well in the refrigerator. Recipes for cooking pickled cabbage can be changed several times over the winter, it goes away with a bang. Thus, you can find your favorite pickled cabbage recipe. I propose to get acquainted with another recipe for delicious homemade.
Instant Pickled Cabbage Recipe
Ingredients:
- cabbage - 2.5 kg
- garlic - 3-4 cloves
- carrots - 5 pcs
For marinade:
- water - 1 liter
- sugar - 1 cup
- vinegar - 0.5 cups (100 ml)
- vegetable oil - 0.5 cups (100 ml)
- salt - 2 tbsp
Cooking:
- Wash all vegetables.
- Shred the cabbage finely.
- Wash the carrots, peel and grate on a coarse grater.
- Gently mix the cabbage with carrots with your hands, do not press. Finely chop the garlic and add to the carrots and cabbage.
- Put everything in a deep bowl
Preparing the marinade:
- To prepare it, we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
- Boil water in a saucepan, add all the necessary ingredients, mix.
- Pour hot marinade over cabbage and cover.
- After a day, cabbage can be tasted. We lay out the finished pickled cabbage in jars and put in the refrigerator.
Enjoy your meal!
Pickled cabbage with tasty pieces
Ingredients:
- white cabbage - 1 fork, 2 kg
- carrots - 2 pcs
- sweet pepper - 1 pc (optional)
- garlic - 3 cloves
For marinade:
- water - 1 liter
- vegetable oil - 1 cup (200 ml)
- table vinegar - 1 cup (200 ml)
- salt - 3 tablespoons with a slide
- sugar - 8 tbsp. spoons
- bay leaf 2 - 3 pcs
Cooking:
- Wash all vegetables
- Cut the cabbage into large pieces
- Peel and grate the carrots on a coarse grater.
- Sweet pepper cut into thin strips. (Pepper optional.)
- Peel the garlic, chop and mix with carrots.
- Place all vegetables in a bowl. We put the vegetables in layers, a layer of cabbage, then a layer of carrots with garlic.
Preparing the marinade:
- To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
- Pour the hot marinade over the cabbage and put oppression on top, it can be an upside down plate.
When the marinade cools down, our pickled cabbage can be eaten in 2-3 hours.
Enjoy your meal!
Pickled cabbage with cranberries - step by step recipe
Cooking such cabbage is very simple, it turns out very tasty and appetizing. Marinade gives it a crunch, and cranberries sourness and piquancy.
Ingredients:
- Cabbage - 2 kg
- Carrots - 1-3 pieces
- Cranberries - 40 gr (1 handful per 1 kg of cabbage)
For marinade:
- Water - 1 liter
- Salt - 1 tbsp. l
- Sugar - 1 tbsp. l
- bay leaf - 1-2 leaves
- allspice - 2-3 peas
- Vinegar - 0.5 cup
- Vegetable oil - 0.5 cup
Cooking:
Wash the cabbage, remove the upper leaves. Chop and put in a deep bowl. To keep the cabbage crispy, cut it not too finely.
Peel the carrots. Cut it with a knife into thin sticks (you can grate for Korean cabbage). Carrots add to taste 1-3 pieces.
Preparing the marinade:
Pour water into a saucepan, add salt, sugar and pour in vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar, if desired, and taste can be changed. We are waiting for the marinade to boil, and the sugar and salt will dissolve. Add vinegar, (bay leaf and allspice if desired) Remove from heat and let cool slightly.
Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.
Pour marinade over cabbage and put under pressure for two days. Pickled cabbage appetizer with cranberries is ready.
Enjoy your meal!
Pickled cabbage with beets per day
Such cabbage is prepared very quickly and simply in a day. It attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.
What Russian feast is complete without sauerkraut?! And how many delicious dishes you can cook from it ... For example - cabbage soup, pies, dumplings. And if you fill a cabbage salad with unrefined oil, and crumble an onion there, you get a real Russian appetizer for vodka. Traditionally, sauerkraut is served with potatoes!
And cabbage pickle, like the vegetables themselves, is extremely beneficial for the body. Scientists say that once in the stomach, these products begin to "work". They eliminate putrefactive substances and normalize the normal microflora. Isn't this a reason to stock up on pickled cabbage for the whole winter?!
With regular use of cabbage salad in food, you can reduce the risk of cancer and tumors in the intestines.
Well ... Recently, we looked at the most delicious cooking options. And today I would like to pay special attention to the appetizer cooked in hot brine. This method helps to get the treasured yummy in the shortest possible time. Already in a day you can treat yourself to a delicious salad. Yes, and for the winter, a snack can be easily saved.
Such an appetizer can be eaten as early as three days after immersion in jars. And by adding a little vinegar to them, you can save it for the whole winter. The salad is tender and crunchy.
Ingredients:
- a kilogram of fresh cabbage (without stalk and sluggish leaves);
- 300 grams of carrots;
- a liter of clean water;
- a tablespoon of rock salt and granulated sugar;
- 5 lavrushins;
- 3-4 tablespoons of vinegar;
- 5 aromatic peppercorns.
Cooking steps:
1. Finely chop the cabbage. To do this, it is better to choose late-harvest vegetables, dense and elastic.
2. Peel and rub the carrots through a large or Korean grater.
3. Combine the vegetables in one bowl and knead carefully with your hands. You will notice the lettuce begin to release juice.
4. Tightly lay the vegetables in the jars, crushing them with a crush. As soon as you reach the neck, put in the parsley and peppercorns.
5. Boil water. Add sugar and salt to it. Dissolve them. If you plan to save the salad for the winter, then add 3 tablespoons of 9% vinegar. As soon as the grains of sugar and salt dissolve and the water boils, turn off the heat and pour the marinade into jars.
6. Cover the neck with a thin cloth and tighten with an elastic band. So the salad will receive the necessary amount of oxygen and, if excess liquid is released, it will be easily released.
7. Put on a plate and leave in the kitchen, in a dark place for 3 days. After that, you can eat a salad. For storage in the basement, cover with lids after three days of infusion.
Instant cabbage in hot brine with vegetable oil
According to this recipe, you get a wonderful lettuce that will delight you with its crunch even on the frostiest day. It turns out incredibly tasty. The dish will head both the festive table and a cozy family dinner.
Ingredients:
- 5 liters of water;
- 6 tablespoons of salt;
- 2 cups (200 grams each) granulated sugar;
- 1 tablespoon of 70 percent vinegar for one three-liter jar;
- 10-12 kg of cabbage;
- 2 kilograms of carrots.
Cooking steps:
1. Remove the first few leaves from the cabbage. After all, they are usually lethargic and spoiled. Therefore, they are not suitable for salad. Cut out the core too. Finely chop the cabbage.
2. Grate carrots on a Korean or regular coarse grater.
3. Mix them together, slightly crushing at the same time. So the salad will begin to actively secrete juice, which is a valuable marinade.
4. Fill clean jars tightly, crushing with a pusher and fingers.
5. Boil water and dissolve salt and granulated sugar there. Pour into filled jars. From the declared amount of ingredients, approximately 4 three-liter cans are obtained.
Now you need to pour vinegar into each. To make it evenly distributed throughout the salad, make several deep cuts with a long knife or skewer. Immediately after this procedure, you will notice that the brine level has dropped. Now you need to top it up.
6. Close with lids and leave to cool. Then transfer to a cold place for storage.
Early cabbage for the winter in jars under iron lids
Early cabbage can also be pickled for the winter. It is especially tasty in hot brine. Since it does not hold its shape well and is crunchy during storage, we will chop it coarsely. And the beets will give it extra piquancy and a beautiful color.
Ingredients for a three-liter jar:
- medium head of cabbage;
- small beets;
- 4 cloves of garlic;
- carrot.
For brine:
- liter of water;
- half a glass of granulated sugar;
- half a glass of vegetable oil;
- 2 full tablespoons of coarse salt;
- a glass of nine percent vinegar;
- 5 peppercorns;
- 2 laurels.
Cooking steps:
1. Peel the carrots and cut into medium slices.
2. Beets also need to be cleaned and cut into 4 parts. Then cut each quarter into neat pieces.
3. Cut the garlic into slices.
4. Cabbage can be used both early and late. Cut the head of cabbage into 6-8 parts (depending on size), and then into squares.
5. Prepare a three-liter jar. Divide the amount of beets, carrots and garlic into three parts. Lay the first on the bottom of the dish.
6. Cabbage, in turn, divided into two parts. Lay the first on the beets, cover with the second part of the vegetables and put the cabbage again. The top layer will again be carrots with beets and garlic.
7. Cook the brine from the appropriate ingredients. Everything except vinegar must be added to a boil, and boil for 5 minutes. Then remove the parsley and add vinegar. Stir and immediately pour into jars.
8. The jar will stand on the table until it cools. After pouring the marinade, it must be covered with a regular nylon lid. Then it can be put away in a cold place for storage for the winter. If desired, after cooling, you can roll up with an iron lid.
Crispy cabbage slices in brine
I bring to your attention a recipe for a delicious cabbage preparation for the winter. Due to the presence of turmeric in the composition, the color is delicate and unusual. A fragrant marinade dooms the dish to success.
Ingredients:
- 1 medium head per 2 kilos;
- 7 carnations;
- a teaspoon of ground turmeric;
- liter of water;
- a glass of granulated sugar;
- a glass (200 g) nine percent vinegar;
- 2 tablespoons of rock salt;
- half a glass of oil.
Cooking steps:
1. Cut the cabbage into small, or rather, medium cubes. Sprinkle with turmeric and pour in oil. Mix well.
2. Boil water and dissolve sugar and salt in it. Then add cloves and vinegar. Boil for 3 minutes and turn off the fire.
Salt for any type of workpiece is better to choose large, without extraneous additives. It is this salt that provides the perfect salting. Small ones are not suitable for long-term storage.
3. While the marinade has not cooled down, pour cabbage over it. Set oppression and leave for 12 hours right in the kitchen. Then you need to spread the snack along with the brine in clean jars and put it in a cold place, without exposure to direct sunlight.
This is how you can quickly prepare a very tasty preparation for the winter. Relatives and guests will surely be delighted. And friends, of course, will beg for the recipe.
Salad cabbage in brine with vinegar
This cabbage is easy to cook. To do this, you need a standard set, which is usually fermented with cabbage. I propose to prepare this wonderful salad together and right now.
Ingredients:
- a head of cabbage for 2 kilograms;
- 2-3 carrots;
- 3 laurels;
- 6 peppercorns;
- one and a half liters of water;
- 2 tablespoons of granulated sugar and coarse salt;
- if desired, you can add half a glass of cranberries or sour cherries;
Cooking steps:
1. Rub the carrots through a grater, and finely chop the cabbage. Mix them together. It is convenient to do it right on the table. While stirring, lightly crush the salad. Then, if you like, you can add the berries and mix lightly so as not to crush them.
2. Pack the salad in jars, shifting the layers with parsley and peppercorns. If the berries were not used, you can press it tightly.
3. Boil water and completely dissolve sugar and salt there. I want to repeat again that salt is needed precisely large, without iodine.
4. Fill jars with hot marinade. Cover the neck with gauze and place them on plates. After all, it is possible that the brine will “run away”.
5. 3 days the banks will stand in this state. Lettuce periodically needs to be deeply pierced with a knife, crush and return the brine from the plate to its place. Then the jars need to be covered with lids and put in the cold.
You can talk about the benefits and taste of pickled snacks for a very long time. Indeed, this is a versatile dish. In the post, it especially helps out with a variety of applications. Cutlets, zrazy, dumplings, cabbage soup - all this and even more can be prepared from salted cabbage. And you just need to chop the cabbage and pour it with marinade.
I wish you creative and tasty victories in the kitchen. See you soon!
Pickled cabbage is a fairly frequent guest on our table. It so happened historically among the Slavs that many dishes are prepared from cabbage. By the way, such cabbage is a good alternative to vegetable salads, especially in winter.
According to this recipe, you can cook pickled cabbage at home quite quickly, and the list of ingredients is more than available at any time of the year.
The undoubted advantage of such a cold snack is that it can be stored in the refrigerator for a week or even more. Although, pickled cabbage turns out so tasty and crispy that it is eaten in an instant!
To cook quick pickled cabbage you will need:
- Cabbage 3 kg.
- Carrot 500 g.
- Garlic 3 tooth
- Peppercorns 3 pcs.
- Bay leaf 2 pcs.
- Carnation 5 pcs.
For the marinade :
- Water 1.5 .
- Sugar 200 g
- Salt 3 tbsp topless
- Vegetable oil 50 ml.
- Vinegar 9% 100 ml.
Cooking a dish according to the recipe "Quickly Pickled Cabbage with Vinegar"
- Cut the cabbage into cubes or chop into strips.
- Grate carrots.
- Transfer everything to a large container.
- Add crushed garlic to vegetables and place pepper, bay leaf and cloves on top.
- For the marinade, combine water with sugar and salt. Put on fire and bring to a boil.
- Add vegetable oil and vinegar to the hot marinade, mix and pour the cabbage with the marinade.
- Leave the cabbage to cool with the marinade - it will take about two hours. The cabbage is now ready and ready to be served. Or put the cabbage in jars, close the lids and put in the refrigerator.
Cabbage is a versatile product not only for cooking various dishes, but also for winter preparations. If you marinate it, then it will be ready for use almost immediately. This technology allows you to save useful properties.
Autumn harvest is best for conservation. Among the huge number of recipes, I chose several options for preparing a delicious snack. We will add various products and spices to it, as well as use cold and hot methods. By the way, you can also make a spicy snack from this vegetable, which is not inferior to spicy zucchini, called « ».
Such pickling methods can be used not only in autumn for winter preparations, but also at any time of the year when you want to serve a delicious snack to the table.
To increase the shelf life, you should use only high-quality and natural products, and follow the recipe.
This appetizer is a frequent guest on the table. It is prepared for holidays and on ordinary days. It goes well with meat dishes and is also used in salads. The vegetable is ready to eat after 12 hours.
Ingredients:
- 1 kg of cabbage;
- 1 sweet pepper;
- 1 carrot;
- 0.5 l of water;
- 7 tablespoons of granulated sugar;
- 1 tbsp salt;
- 6 tbsp 9% vinegar;
- 80 ml vegetable oil.
Cooking
First of all, let's prepare the marinade. We send salt, sugar, and also sunflower oil to a pot of boiling water. When the liquid boils, turn off the heat and pour in the table vinegar.
Grind the washed carrots on a grater. Remove the seeds from the bell pepper and cut into strips.
Remove the top sluggish leaves from the head. Now chop the cabbage in the required quantity.
We send all the prepared products to a separate bowl and mix them by hand.
We put the salad tightly in glass jars and pour the prepared brine. We remove the snack in the refrigerator.
After 12 hours, a delicious dish is ready to eat. Enjoy your meal!
How to quickly prepare cabbage so that it is crispy and juicy
There are a huge number of recipes for pickled cabbage. To find the right option for yourself, you should try several cooking methods. I offer step-by-step instructions for harvesting crispy cabbage.
Ingredients:
- 3 kg of white cabbage;
- 1 carrot;
- 100 ml of vinegar;
- 200 ml sunflower oil;
- 3 peppercorns;
- 3 leaves of lavrushka;
- 2 tbsp salt;
- 100 g of granulated sugar.
Cooking
In order not to be distracted during the harvesting process, we will prepare all the products. We remove the upper leaves from the cabbage, and peel the carrots. We wash the ingredients with running water.
We cut the cabbage into strips of small thickness, and chop the carrots on a grater.
We mix vegetables in a separate container, add peppercorns, bay leaf, edible salt, sugar and pour in vinegar and oil.
We put the salad in sterilized jars and leave to marinate at room temperature for a couple of days. After that, crispy cabbage can be served at the table.
If you want to leave a snack for the winter, then it should be stored in a cool place.
A quick recipe for cooking cabbage in hot brine with vegetable oil
This salad is served with fish, meat, garnish, and is also an excellent snack for vodka. Pickled cabbage is sure to be served at the festive table. But even on weekdays, it is used to prepare a healthy dinner.
Ingredients:
- 1 head (2.5 kg) of cabbage;
- 3 carrots;
- 3 cloves of garlic;
- 1 liter of water;
- 100 ml of sunflower oil;
- 100 ml of table vinegar;
- 1 cup of sugar;
- 2 tbsp salt.
Cooking
We prepare all the necessary products. Finely chop the cabbage and grate the carrots. Mix chopped vegetables in one bowl.
We clean the garlic from the husk and grind it in any convenient way. If you love adding this ingredient to your meals, then be sure to get an early harvest.
To prepare the marinade, we boil water in a saucepan, then add oil, vinegar, granulated sugar and table salt to it. Pour hot brine over salad.
Cover the container with a lid and leave for a day, stirring occasionally. We distribute the finished vegetables in sterile jars and put them in a cool place.
A day later, an appetizer can be served at the table. Stored in a cool place for a long time.
Delicious Pickled Cabbage with Beets and Apple Cider Vinegar
A dish prepared according to this recipe will be ready in a day. So take this option. The pickling process itself is quite simple, and even an inexperienced hostess will make such a preparation without much effort.
Ingredients:
- 2 kg of cabbage;
- 5 cloves of garlic;
- 250 g of beets;
- 1 liter of water;
- 150 ml apple cider vinegar;
- 5 peppercorns;
- 1 bay leaf;
- 3 tbsp salt;
- 3 tbsp sugar.
Cooking
We wash the peeled cabbage and leave it for a few minutes so that excess liquid is drained from it. Cut into fairly large pieces. We clean, then chop the garlic and rub the beets.
Pour water into the pan, send all the necessary ingredients into it and after boiling, cook for about 10 minutes. At the end of cooking, add table vinegar.
In a sterile jar, alternately lay out layers of cabbage, chopped garlic and beets. Pour in the brine and leave the snack for 24 hours.
Lettuce is best stored in the refrigerator. Get out of the jar in the right amount when needed.
If you do not like a snack with chunks, then you can simply chop the vegetable at your discretion. It won't change the taste.
How to quickly pickle cabbage with bell peppers: a recipe for a 3-liter jar
This vegetable can be prepared with various products. To make the appetizer delicious, we add a small amount of sweet pepper to it. In one day, fragrant and juicy cabbage will be ready.
Ingredients:
- 2 kg of white cabbage;
- 3 bell peppers;
- 2 carrots;
- 2 cloves of garlic;
- 1 head of onion;
- 2 tbsp 9% vinegar;
- 2 tbsp salt;
- 100 g white sugar;
- 3 tbsp vegetable oil.
Cooking
We clean the sweet pepper from seeds and cut into strips. We shred the cabbage in any convenient way: on a special grater, with a knife, in a food processor. We rub the carrot and cut the onion with garlic, as shown in the photo below.
We send the vegetables to a bowl and salt, pour in vinegar and sunflower oil. Mix everything well and leave for 2 hours to marinate.
Now it remains to spread the salad in sterilized jars and close the lids. It is better to eat a snack in a couple of days, when the products are well saturated with marinade.
Pickled sweet cabbage with vinegar for 2 hours
If you urgently need a cabbage snack, then it can be made in just a couple of hours. This salad has a sour and sweet taste. You can pickle vegetables according to this recipe at any time of the year.
Ingredients:
- 1 kg of cabbage;
- 1 carrot;
- 1 head of onion;
- 250 ml of water;
- 50 ml of olive oil;
- 30 ml of table vinegar;
- 50 g of sugar;
- 1 tbsp salt.
Cooking
We wash the necessary vegetables, peel and cut into small pieces or straws. Carrots and onions should be the same size. Then mix everything in a separate bowl.
To make a marinade, we alternately send sugar, edible salt, vinegar and, last but not least, oil in a pot of water.
We put the container on the stove and bring to a boil, and immediately remove from heat.
Pour the cooled brine over the vegetables and leave for a couple of hours at room temperature.
In order for the salad to have a more pronounced taste, it should be closed in sterilized jars and left for 2-3 days in the refrigerator. This way it tastes even better.
How to prepare cabbage for the winter in large pieces in a saucepan
Thanks to this recipe, we get a full-fledged salad that can act as a separate dish or be served with meat or a side dish. If you wish, you can harvest cabbage in jars if you are going to store it until winter.
Ingredients:
- 1 fork of white cabbage;
- 200 g carrots;
- 100 g celery stalk;
- 200 g of sweet pepper;
- 200 g of onions;
- 150 ml apple cider vinegar;
- 100 g of salt;
- 150 g of sugar;
- Garlic;
- Peppercorns.
Cooking
We prepare all the necessary vegetables, wash and cut into small pieces of any shape. But we cut the cabbage into fairly large pieces, as shown below, not a photo.
Now lay out the products in layers in the pan. First the vegetable mix, then the cabbage slices, and then the assorted again on top. Then pour over the marinade. To make a brine in water, mix these ingredients and bring to a boil.
We leave the cabbage for 3 days under oppression.
But the salad can already be consumed every other day. It turns out tasty and juicy. Keep it in the refrigerator.
Pickled Instant Cabbage with Vinegar - a recipe like in a canteen
If you like the taste of coleslaw served in community canteens, then this option is for you. The snack can be eaten after 30 minutes. For step-by-step cooking technology, see the video:
Now you know how you can make a pickled appetizer at any time in just a few minutes. If desired, add various spices and spices, taking into account your taste preferences. Enjoy your meal!
Step-by-step recipe for spicy cabbage with bitter pepper for the winter
This pickling option is suitable for people who prefer snacks with a savory taste. You can make such a salad very quickly and without much effort. So take note.
Ingredients:
- 2 kg of cabbage;
- 1 head of garlic;
- 2 pods of hot pepper;
- 300 g carrots;
- 1 liter of water;
- 100 ml 9% vinegar;
- 3 tablespoons of sugar;
- 2 tbsp salt;
- 200 ml sunflower oil.
Cooking
Remove the top leaves from the head of cabbage, then rinse and leave on a towel to dry completely. After that, finely chop. Grind carrots on a coarse grater.
We pass ½ of the head of garlic through a meat grinder, and we will use the remaining cloves as a whole. We cut the hot pepper into small pieces. For a spicier snack, do not remove the seeds.
In a wide bowl, alternately lay out the carrots, pressed garlic, and chopped cabbage. Between the layers lay the garlic cloves and bitter pepper.
Add sugar, salt, vinegar and oil to boiling water. When the marinade boils, remove it from the stove and after cooling, pour a bowl of vegetables. We cover the container with a lid and put the load on top.
After a couple of hours, we distribute the salad in sterile jars and send it to the refrigerator for several hours. The next day, the snack will be completely ready to eat.
Cabbage quickly salted with a cold marinade for the winter
To quickly pickle cabbage, use this recipe. We don't need to boil the brine. This method is one of the simplest, while the salad is very tasty.
Ingredients:
- 1 kg of cabbage;
- 1 bell pepper;
- 2 medium sized carrots;
- 2 cloves of garlic;
- 150 ml of boiled water;
- 3 tbsp 9% table vinegar;
- 50 ml sunflower oil;
- 1.5 tsp salt;
- 2 tablespoons of granulated sugar.
Cooking
Finely chop the cabbage, add sugar and salt to it and mix thoroughly with your hands. Putting it aside for now.
Grate the carrots on a fine grater or cut into strips. Grind sweet pepper into thin pieces. We send everything to a bowl with cabbage.
Now pour water at room temperature, oil and table vinegar into the salad, mix everything well. If desired, you can stir all the ingredients for the marinade in water and then pour over the appetizer. As you feel more comfortable, do it.
We leave the salad for a couple of hours under oppression. As a load, use any container with water.
For a richer flavor, leave the coleslaw in the refrigerator for at least six hours. Enjoy your meal!
Georgian pickled cabbage without sugar
Georgian cuisine is known not only for its meat dishes, but also for delicious snacks. Vegetables prepared in this way will not leave indifferent even gourmet culinary experts.
Ingredients:
- 700 g cabbage;
- 1 carrot;
- 1 head of beets;
- 1 onion;
- 1 head of onion;
- 750 ml of water;
- 1 tablespoon of table salt.
Cooking
We cut the head of cabbage in half, after which we divide it into several large slices. We prepare all the other vegetables, cut them as shown in the photo or another shape.
In a clean and dry liter jar, lay out the prepared products in layers, and sprinkle with salt on top and pour boiled chilled water.
We close the jar with a nylon lid and leave to marinate for at least one day.
To make the taste brighter, serve the salad to the table no earlier than three days later. The snack will acquire a pleasant color and aroma. Enjoy your meal!
How to pickle cabbage with carrots without vinegar (long-term storage recipe)
It will take you only half an hour to make a delicious cabbage snack. It keeps well throughout the winter. If you want, you can serve it to the table on the second day.
Ingredients:
- 200 g cabbage;
- 1 carrot;
- 1 tbsp salt;
- 1 tbsp sugar;
- 2 cloves;
- 50 ml of vinegar;
- 2 bay leaves;
- 4 peppercorns.
When preparing a larger salad, increase the amount of food proportionally.
Cooking
First, rinse the vegetables well with cold water. Finely chop the cabbage and carrots. For convenience, you can use a grater or food processor.
We crush the vegetables with our hands and lay them in a sterile jar. We fill everything with boiling water for a quarter of an hour. After that, drain the liquid, bring to a boil and pour it into a container with food again.
After 15 minutes, drain the liquid again, boil it and add sugar, salt, spices and table vinegar. Pour the cabbage with hot marinade and twist the lids.
Leave the jars to cool upside down, and then put them in a cool place.
Harvesting for the winter from cabbage and horseradish
Spicy snack lovers will love another pickled cabbage recipe. Salad goes well with boiled potatoes, herring and meat.
Ingredients:
- 1 fork of cabbage;
- 1 horseradish root;
- 2 carrots;
- 1 liter of water;
- 150 ml of vinegar;
- 3 cloves of garlic;
- 120 ml of sunflower oil;
- 100 g of sugar;
- 2 tbsp salt;
- Peppercorns, lavrushka and cloves to taste.
Cooking
White cabbage and carrots are cut or rubbed on a Korean grater. We should get thin straws of vegetables. Peel the horseradish root and cut into strips.
We mix all the products and squeeze the garlic into a bowl through a press.
We put a container with water on the stove and send all the indicated ingredients into it. After boiling, cook for about 4 minutes. Pour the cabbage with ready-made brine, which we previously distributed in sterile jars.
A savory snack can be stored for a long time in a cool place.
How to cook Korean cabbage at home
There are a huge number of Korean recipes. We will make pickled cabbage in one of the easiest ways. The salad is spicy with a sweet taste.
Ingredients:
- 1 head of cabbage;
- 1 head of beets;
- 1 carrot;
- 500 ml of water;
- 25 ml of table vinegar;
- 3 sprigs of cilantro;
- 1 tablespoon of edible salt;
- 2 tbsp white sugar.
Cooking
We wash all the necessary vegetables with cold water. Then we cut or rub them, and mix in a deep bowl with the addition of cilantro.
We tamp the products into a sterilized jar and fill it with brine. To prepare the marinade, dissolve sugar and salt in a saucepan with water. After boiling, pour in the vinegar and cook for another 2 minutes.
We close the jars with capron lids. When the workpiece has cooled, we remove it in the cellar, pantry or refrigerator.
Quick Pickled Cabbage with Cucumbers
According to this recipe, a complete vegetable salad is obtained, rich in vitamins and nutrients. The dish contains a minimum of calories, so your figure will not suffer. How to cook such an appetizer, see the following video:
Choose any option for pickling vegetables that you like best. And don't be afraid to use your favorite spices. Thanks to such experiments, over time, you will come up with an original recipe that all family members will like.
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