Quick pickled cabbage is very tasty. Pickled cabbage in large pieces without seaming. Spicy sweet cabbage with beets and garlic

Regardless of the recipe, the following ingredients are almost always used:

carrot;
beet;
garlic;
spices.

Marinade is usually prepared on the basis of oil, vinegar, salt and sugar. For quick pickling boiling marinade is used, cold - for a longer pickling of vegetables.

Not only one is suitable for pickling White cabbage but almost all varieties. You can pickle one cabbage, or with other vegetables at once.

As spices are usually used: bay leaf, peppers, coriander, cumin, rosemary, etc. It is also allowed to use ready mixes(for cooking Korean carrots, for example). But advice: after boiling, it is better to remove the bay leaf, because it can give bitterness to cabbage.

How to salt cabbage quickly and tasty per day

Depending on the specific recipe, there are certain features, but regardless of this, there are certain tips that are best followed:

How to quickly cook lettuce in a jar

This recipe is very simple, and therefore one of the most common. Cabbage turns out delicious, and cooks in a short time.

Ingredients:

cabbage - 2 kg;
carrots - 1 pc;
garlic - 3-4 cloves.

For the marinade, take:

1 liter of water;
salt - 2 tablespoons;
sugar - 3 tablespoons;
allspice - 4 pcs.;
black peppercorns - 10 pcs.;
bay leaf - 3 pcs;
Apple cider vinegar (6%) - 150 ml.

Cooking process: Cut the cabbage into thin strips, try to make it as thin as possible. Peel and grate the carrots for Korean carrots. Stir in the carrots and cabbage, but do not mash yet. Peel the garlic and cut into slices, also thinly.

We proceed to the preparation of the brine: boil the water and add all the ingredients, except for the vinegar. let simmer on low heat for 5 minutes. Turn off the fire. Add vinegar and garlic, but remove the bay leaf. Pour cabbage with carrots with hot brine and mix gently. Let cool. Transfer everything to three liter jar along with the marinade. Put the jar in the refrigerator overnight, and in the morning the cabbage will be ready. But the best taste properties she has after 2-3 days.

Recipe for pickled cabbage with carrots, sweet peppers, onions

coleslaw salad

Highly popular recipe, which is found everywhere.

white cabbage - 2 kg.
carrot -1 pc.
bell pepper (red) - 1 pc.
garlic - 4 cloves.

For the marinade, take:

water -1 l.
table vinegar - 0.2 l.
vegetable oil- 0.2 l.
salt - 3 tablespoons,
sugar - 8 tablespoons
bay leaf -5 pcs.

Cooking process: chop the cabbage coarsely, add the carrots, previously grated on a coarse grater, chop the garlic, add the chopped bell pepper.

The marinade is prepared as standard: boil water, add all the ingredients for the marinade and boil again, pour the vegetables with this marinade and put it under pressure.

After a couple of hours, pickled cabbage is ready!

Pickled cabbage with beets and garlic

This recipe is highly regarded by many cooks. Cabbage cooked according to it turns out to be very tasty, crispy and has a beautiful appearance, so it is perfect for both everyday and holiday dish. The cooking process is simple and takes a little time, for this dish you will need:

cabbage - 2 kg;
carrots - 1 pc.;
beets (large) - 1 pc.;
garlic - 7 cloves;
red pepper - 1 tbsp

Of course, you can’t do without a marinade, for it you need:

water - 1 l.,
salt - 2 tbsp.
sugar - 1 cup.
apple cider vinegar - 200 gr.
peppercorns - 8 pcs.
bay leaf 5 pcs.
vegetable oil - half a glass.

Cooking process: coarsely chop the cabbage. You can immediately cut the forks into 4 parts, and then these large pieces into 4 parts. Do not grate beets and carrots, but simply cut into half-centimeter circles, divide each round in half. Peel the garlic and chop coarsely. Add red pepper. Prepare a large container and lay the vegetables in it in layers, alternating the prepared ingredients.

Proceed to the preparation of the marinade: boil water, add salt, sugar, pepper, bay leaf. Boil for another 5-7 minutes and remove the bay leaf. Add vinegar and oil.

Then pour everything with boiling marinade, put oppression so that the brine is on top of the vegetables, let it cool and put it in the refrigerator for 4 days. Then you can eat!

Cabbage pickled with lemon or citric acid

The recipe for cabbage pickled with pepper and lemon has deservedly found a lot of fans. The cabbage is juicy and tasty.

To prepare it, you will need:

cabbage - 3 kg;
Bell pepper- 1 kg;
lemon - 1 pc;

Marinade:

water - 1 l.;
honey - half a glass;
salt - 2 tsp

Cooking process:

Cabbage is cut into strips, sweet pepper - into thin strips, lemon - into circles. These ingredients are placed in jars, and then poured with boiling brine. Then cover all the jars with plastic lids and leave in a cold place (as they cool down) for a day.

Pickled Cabbage with Cranberries

Cabbage with cranberries - amazing recipe, this dish can decorate both a regular and a festive dinner.

For cooking you will need:

white cabbage - 2 kg.
carrots - 1-2 pcs.
cranberries -300-350 gr.

For the marinade, take:

water - 1 l.;
salt - 50 gr.;
honey - 100 gr.
apple cider vinegar (6%) - 100 ml.

Cooking process: Rinse the berries well. Chop cabbage, grate carrots, mix with cabbage and cranberries. Pour water into a saucepan, add honey, salt and vinegar. Bring to a boil. Then turn off and let cool, pour vegetables. Cover the top with a plate and set the oppression, and then leave in a cool place for 2-3 days.

Pickled cabbage "Spicy finger lick"

For spicy lovers, this recipe will be the most a real find. You and your loved ones will immediately like this dish. It is also quite simple to prepare.

You will need:

cabbage - 2 kg.
beets - 1 pc.
garlic - 3 cloves.
half a hot pepper.
water - 1 l.
sugar - 0.2 kg.
vegetable oil - 5 tablespoons,
salt - 3 tbsp.
vinegar (6%) - 0.2 l.
bay leaf - 3 pcs.
peppercorns - 5 pcs.

Cooking process:

Cabbage must be cleaned from the top leaves, cut the head of cabbage into 4 parts, remove the stalk, and then cut into squares. Add finely chopped garlic. And put it all in a three-liter jar. Periodically tamp it in a jar, the cabbage should be “up to the shoulders” of the jar.

Then prepare the marinade: pour water into the cabbage, add sugar, vegetable oil, spices, peppers and beets (cut into small cubes). Put the pan on the fire, bring to a boil, then lower the heat and let it simmer for about 3 more minutes. Remove from heat, remove bay leaf, now add vinegar. After that, pour cabbage with hot marinade and leave to cool on the table. When the jar has cooled, it must be closed with a lid and put in the refrigerator. After 12 hours, the cabbage will be ready.

How to cook garlic cabbage with hot pickle in 2 hours

A quick recipe that many will love. For cooking you will need:

cabbage -1.5 -2 kg.
carrots - 2 pcs.
garlic - 3 cloves.
bell pepper - 1 pc.

For the marinade, take:

water -1 l.
table vinegar 200 ml.
vegetable oil - 200 ml.
salt - 3 tbsp.
sugar - 8 tablespoons
bay leaf - 5 pcs.

The cooking process consists of the following steps: cut the cabbage into large pieces, grate the carrots on a coarse grater and chop the garlic, cut the bell pepper into slices, mix it all. Prepare the marinade. Boil water first, then add all marinade ingredients and boil again. Pour the vegetables with the prepared marinade, put under oppression.

After 2 hours, the snack will be ready.

Delicious pickled cabbage with bell pepper

To prepare this recipe you will need:

cabbage - 2 kg;
carrots - 1-2 pieces;
bell pepper - 1 pc;

For marinade:

water - 1 l;
salt - 1 tbsp;
sugar - 3 tablespoons;
vinegar - 1 dessert spoon.

The cooking process, in principle, is standard. Finely chop the cabbage, cut the carrots and bell pepper into small strips. Then mix everything gently and put it in a three-liter jar. Important: do not wrinkle!

Prepare the marinade. Boil water, add all ingredients. Let it simmer a little longer, then turn off the heat and pour the hot marinade over the vegetables. Once the vegetables with the marinade have cooled, they can be put in the refrigerator. You can eat the next day.

homemade pickled red cabbage recipe

Marinated red cabbage also very popular dish. This is the most common recipe.

For cooking you will need:

red cabbage - 1 fork;
bay leaf - 3 pcs;
peppercorns - 10-15 pcs;
carnation;
cinnamon - half tsp;
salt - 1.5 tablespoons;
sugar - 3 tablespoons;
table vinegar - 0.25 l.;
water - 1 l;
vegetable oil - 50 ml.

Cooking process: chop the cabbage, put it in a jar and tamp it well. Boil the marinade. Let it boil for 3 minutes, add vinegar at the end. You can add both hot and cold marinade. In the first case, it pickles faster. After 2-3 days, the snack will be ready.

Pickled cabbage in large pieces without seaming

A quick recipe, without any twist. A short time pickling provides hot marinade, and as soon as the appetizer cools to 4 degrees, it can be considered ready.

For cooking you will need:

cabbage - 2 kg;
Carrots -2 pcs;
water - 1 l;
garlic - 3 pcs;
table vinegar (9%) - 0.2 l;
salt - 3 tablespoons;
sugar - 8 tablespoons;
bay leaf - 4 - pcs.;
peppercorns - pieces 5-7.

The cooking process is quite simple: cut the cabbage into large pieces, at least 5 by 5 cm, carrots into thin circles or strips. Layer vegetables tightly. Prepare the marinade and pour over the vegetables with the boiling marinade. As soon as the container cools down (about 1.5 hours later), we remove it in the cold.

After 2-3 hours, the cabbage is ready and you can eat!

Recipe for quick pickled red cabbage slices

The appetizer according to this recipe comes to readiness somewhere after a day, but it is worth noting that every day its taste is revealed better and better.

For cooking you will need:

cabbage - 1 pc.;
carrots - 2 pcs;
beets - 1 pc;
garlic - 1 head (if you do not like spicy, you can reduce to a few cloves).
celery sprigs - a couple.

for the marinade you will need:

Don't have time to cook? Follow the ideas of quick recipes on Instagram:

water - 1.5;
salt - 7 tablespoons;
sugar - one and a half glasses;
peppercorns and bay leaf to your taste.

Cooking: cut the prepared head of cabbage lengthwise into 8 parts, then cut each part across into small squares and divide into leaves. Grate beets with carrots on a coarse grater, then mix with finely chopped garlic. Place prepared vegetables in a jar or some other container in layers, tamping a little. Then prepare the marinade - just put all the remaining ingredients in a saucepan and fill with water. Bring it all to a boil, then cool a little and pour over the vegetables.

Everything, we wait after this day and you can eat!

Pickled Sweet Cabbage Recipe in Just 8 Hours

If you love sweet cabbage, then this recipe is for you! It is quite easy to prepare it, for this you need:

Chop a kilogram of cabbage into narrow strips. Finely chop a bunch of celery. Grind the carrots finely, you can even use a blender. Mix all these ingredients well and place in containers. Then prepare the marinade. To do this, take 0.4 liters of water. Put 1 tbsp in it. salt, sugar 2 tbsp. and let it boil, let it simmer for 3 minutes over low heat, and then remove from heat. Then add 1 tsp. essences of vinegar. Pour all the vegetables with this marinade and leave to cool for a while, then put it all in the refrigerator and after 8 hours the cabbage is ready.

Pickled cabbage “Five minutes”

This recipe is loved and appreciated by many. Cabbage cooks quickly and is very tasty. To prepare it you will need:

cabbage - 1.5 kg.
beets - 1 pc.

For marinade:

water - 1 l.;
vinegar essence - 1 tsp;
sugar - 200 gr.;
salt to taste.
a mixture of cloves and cinnamon - a pinch.

Cooking process: in 1 l. add water vinegar essence(1 tsp), add spices and boil. After boiling, strain the marinade, put cabbage and beets there, chop the cabbage finely, and the beets into strips. Boil a little so that the cabbage softens a little. Then remove from heat and leave to cool. You can eat all this as soon as the snack has cooled down!

Instant cabbage with garlic

A simple salted cabbage that will delight both you and your loved ones with its taste. Among the ingredients should be highlighted:

cabbage -2 kg;
carrots 2 pcs;
garlic - 3 cloves;
vinegar (9%) - half a glass.
water - 1 l.;
vegetable oil - a third of a glass.

Finely chop the cabbage, grate the carrots, finely chop the garlic, mix everything well.

Now move on to the marinade. Put 1 liter of water to boil, add all the other ingredients, bring to a boil and turn off the heat. Let cool 10-15 minutes, then pour over vegetables and press down. Cabbage stands for a day at room temperature and then stored in the refrigerator.

Recipe for crispy pickled cabbage for the winter

If you want to cook pickled cabbage for the winter, then prepare three-liter jars for this and take the following ingredients:

cabbage - 2 kg;
carrots - 1 pc;
garlic - 3 cloves;

You can’t do without a marinade either, for him take:

water - 1l;
salt - 2 tablespoons;
vinegar (6%) - 2 tablespoons;
vegetable oil - 0.2 l;
sugar - 0.1 kg.
bay leaf and peppercorns - to taste.

Cooking process: clean the forks from dirty and spoiled sheets, wash it thoroughly. Cut the cabbage - this can be done with stitches and large squares. Cut the carrots into chips or chop with a combine. Finely chop the garlic. Layer vegetables in sterilized jars (garlic, then cabbage, then carrots). Don't pack them too hard, because the marinade should seep well between the vegetables.

Prepare the marinade as follows: boil the water, add all the other ingredients and let it boil for a couple of minutes, mix everything and remove from heat. after that, the marinade is poured into jars, they are closed with ordinary plastic lids, wrap them in a warm blanket and let them cool, then put them in a cold place. The cabbage will be ready in a day.

salted cabbage recipe

To prepare this recipe, take:

cabbage - 3 kg;
carrots - 0.4 kg;
salt - 2 tablespoons;
sugar - 1 tbsp;
water (boiled) - 1 l;

Cooking process: chop the cabbage, coarsely grate the carrots. Then put vegetables in a 3-liter jar and press. Dissolve the spices in water, fill the jar with brine and put it in a bowl (cabbage juice may overflow during fermentation). Keep in a warm place for 3 days, and then put it in a cold place. Snack is ready!

Having studied all the recipes, you can easily choose the most suitable one for you, and taking into account our advice and your skills, the dish will turn out to be really very tasty!

Say thanks for the article 2

I have cabbage with vinegar almost always on the table. It is convenient to make it quickly, you do not need to chop up thirty heads of cabbage, as we often do for making sauerkraut.

If you have an aversion to ordinary vinegar, then it is quite acceptable to change it, for example, to apple cider vinegar. But in general, this is a natural product - firstly. Secondly, it is added in such a small amount that it will not bring any harm. In general, some people lose weight on such a snack, I can even tell you how.

Our traditional salted, sour or sauerkraut has already undergone so many changes. This is not surprising, everyone is in a hurry, you don’t want to wait until the delicious preparation is ready, you need it right now and tastier, and with various additives to treat potatoes for dinner or to treat guests, to ask for a recipe, and praise the hostess.

Cooking cabbage with carrots and vinegar

It's not a recipe yet. I want to explain why such cabbage needs to be cooked with carrots, it will add some sweetness to the dish, refresh the color a little (you must admit, it looks very plain without carrots), Of course, additional enrichment with vitamins. These two vegetables emphasize each other so much that for many centuries we have combined them in winter pickles.

Since I will only offer you recipes with vinegar here, I will tell you how you can replace the usual table or 70% essence. Apple will give delicate fragrance This appetizer is very light and has a mild taste. For gourmets, you can add wine or rice, but the latter is rare with us, however, if you wish, you can find it.

Food preparation

What you need from the products:

Medium cabbage fork per 1.5 kg
2 medium carrots
2 onions
2 bay leaves
8 peas of black and allspice pepper
Half a glass of vegetable oil, at your discretion with or without a smell
5 cloves of garlic
For personal taste, you can add a few cloves

Liter of boiled water
A tablespoon of salt and granulated sugar
Half a tablespoon of vinegar essence

How to cook:

Rather, it is not a salad, but pickled cabbage, but with spices. Although it is eaten quickly, like a salad, no matter how much I tried to do for the winter, the jars are empty the next day, without waiting for winter at all.

We crumble heads of cabbage as for fermentation, it is better to take a special shredder, it is more convenient, more beautiful. Carrots are also three on a regular grater. Pour everything into a large bowl, knead a little with your hands, you can lightly salt if desired.

We cut the onion into half rings, just chop the garlic with a sharp knife, mix everything, put it in jars.

Boil the marinade in advance to cool. In addition to salt and sugar, we immediately throw bay leaves with pepper into the water, then vinegar and oil.

We put the cabbage in an already sterilized jar, add fragrant marinade, you can try it in a day.

Kale recipe with apple cider vinegar

What is required for the recipe:

2 kg cabbage
2 small carrots
Optionally, a couple of tablespoons of dill seeds

For the marinade:

2 glasses of pure water
Tablespoon with a small slide of ordinary salt
Half a glass of granulated sugar
Half a glass of refined vegetable oil
1.5 tablespoons apple cider vinegar

How to cook:

It differs from the traditional pickled appetizer in its delicate sour taste with a slight hint of autumn apples.

We chop the heads of cabbage into straws as thin as possible. Carrots can be cut thinly, you can grind on a Korean or regular grater. We combine the vegetables in a wide, convenient bowl, add a little salt and remember well, until the juice is released. Pack everything into a sterile jar.

We prepare the marinade immediately with sugar, salt and vegetable oil, only when it boils add acid. Immediately pour hot marinade, cover with a lid. Let cool, then hide in the cold.

Marinade step by step

We take:

Liter of water
3 heaping tablespoons of plain salt without additives
2/3 cup sugar
Half a glass of sunflower oil, can be scented
A teaspoon of vinegar essence

How to prepare the marinade:

We take filtered water for the marinade, you do not need to pour it directly from the tap with the smell of chlorine. We put it to boil, at the same time we dissolve sugar and salt in it. Oil should be added to the marinade when the water begins to boil. It is better to let it boil for about 5 minutes so that all the ingredients dissolve completely. Only then, in the already disconnected, but continuing to boil, we pour in acid, with such a marinade, jars are usually immediately poured.

Fast Food Recipe

What will we take:

Kilo of cabbage
Not too big carrots
Half a glass of sunflower oil
A bunch of any greens
5 cloves of garlic
2 bay leaves
Half glass of sugar
Tablespoon without top of salt
2.5 tablespoons of 9% vinegar
A few peas of black pepper

How to marinate:

There is no water in the recipe, the brine will be made using cabbage juice. Therefore, we take a vegetable freshly picked, juicy, fresh, crispy. We shred finely, you can even rub it on a Korean grater if it rubs coarsely. Carrots, by the way, can be grated in the same way. Garlic will also be beautifully cut into strips or just crumbled.

We mix all the vegetables, only this time we will not crush, then the salad will turn out crispy. Just gently mix with a spoon from the bottom up, distributing all the ingredients evenly.

For the marinade, we will need a saucepan, the surface of which does not oxidize, enameled or stainless. Pour acid into it, pour out all the spices, sunflower oil there. we begin to heat and stir, we just need everything to disperse well, but we don’t let the marinade boil.

Pour warm into a saucepan, leave just in the room. It is necessary at first to make sure that all the cabbage is covered with marinade. In a day delicious snack you can eat.

In banks for the winter

We will need:

2 medium cabbages, weighing about 3 kilos
6 medium carrots
3 large heads of garlic

For the marinade:

One and a half liters of water
A glass of 6% vinegar
A glass of granulated sugar
A glass of sunflower oil
Half a glass of table salt
5 laurel leaves
10 black peppercorns

How to cook cabbage for the winter:

It is convenient to cook such an appetizer in a deep enamel saucepan or a bucket, and then lay out in liter jars.

First we chop a head of cabbage, you can just use a sharp knife. Carrots, if desired, on any grater or even cut into strips. Garlic is also at your discretion, you can crush, or you can crumble. Mix everything evenly in a bowl, then proceed to cooking the marinade.

We add spices with salt and sugar to the water immediately, start heating and stirring so that everything dissolves as soon as possible. As soon as it starts to boil, pour out the oil with acid, wait a little more until it boils again.

Immediately pour the hot marinade into a bowl with cabbage, mix and distribute into jars so that the cabbage and liquid are equally divided. Sterilize for 20 minutes, close the lids.

Cabbage with vinegar for weight loss

As promised, I will give the recipe good salad. I usually start to eat it intensively in the spring, in order to bring myself more or less back to normal by the summer. In general, it is a pleasure to lose weight on this vegetable, so many things can be cooked, and there are very few calories. But how much good, the simplest cabbage salad will definitely help you lose a few kilos if you move at least a little, and not sit.

We will take:

500 gr cabbage
2 tablespoons vegetable oil
2 spoons of apple cider vinegar
Salt to your taste

Cooking:

We cut the head of cabbage into strips, salt a little, remember, add acid, vegetable oil, you can have a few cranberries, mix, let it brew a little.

Which Russian feast does without sauerkraut?! And how many delicious dishes you can cook from it ... For example - cabbage soup, pies, dumplings. And if you season the coleslaw unrefined oil, and crumble an onion there - it turns out a real Russian snack for vodka. Traditionally, sauerkraut is served with potatoes!

BUT cabbage pickle, like the vegetables themselves, are extremely useful 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 cabbage salad in food, you can reduce the risk oncological diseases and tumors in the intestines.

Well ... We recently reviewed the most delicious options cooking . 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. In a day you can treat yourself 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;
by tablespoon 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 there granulated sugar and salt. 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 get required amount oxygen and, if excess fluid is released, it is 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

This recipe makes a wonderful lettuce, which will delight you with its crunch even on the frostiest day. It turns out incredibly tasty. The dish will head and 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 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 ordinary nylon cover. 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 present to you the recipe. delicious preparation from cabbage 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 fast you can cook delicious 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 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.

Talk about benefits and taste pickled snacks can be very long. Indeed, this universal 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!

Cabbage is a part of many recipes of Russian cuisine. This is the only vegetable in which the content of vitamin C does not decrease within 7 to 8 months. Pickled cabbage preserves beneficial features and doesn't take long to prepare.

This delicious snack is used in, complex side dishes And How independent dish. Recipes for pickled cabbage with vinegar are especially appreciated by housewives. fast food- after all, she can pamper her loved ones and guests at any time.

The upper leaves serve as protection against drying out and mechanical damage. Pay attention to their appearance dark dots, traces of damage.

Choose a head of cabbage with dense elastic leaves. It should not deform when squeezed by hand.

To prepare tasty dish, it is better to buy juicy varieties. To do this, tear off a small piece of the upper part cabbage leaf, fold it and crumple - moisture should remain on the fingers.

For pickling cabbage with the addition of vinegar, medium-sized heads are taken, weighing from 1 to 3 kilograms. Too small can be bitter and tough, and large - not juicy enough.

Important! For pickling, in addition to the white variety, they use red, cauliflower and even Brussels sprouts.

Quick recipes (no more than 3 hours)

Instant pickled cabbage - delicious, very healthy snack. This way cooking preserves vitamins, macro- and microelements, enzymes, organic substances.

Recipes with minimal time investment often come in handy when you need to quickly prepare dinner or treat unexpected guests.

Recipe with garlic and raisins "Right to the table"

Ingredients:

1 medium head of cabbage;
2 onions;
2-3 cloves of garlic;
3 carrots;
100 g raisins;
½ liter of water;
25 g salt;
200 g of sugar;
200 ml sunflower oil;
100 ml.

Cooking method:

Cabbage is cut into thin strips, salt is added, slightly crushed to make it softer.
Grate the carrots, chop the onion, chop the garlic (you can squeeze it through a garlic press).
Vegetables are mixed, raisins are added.
Water is brought to a boil, sugar, oil and vinegar are added.
Vegetables are transferred to a glass container, completely poured with marinade.

Such an appetizer does not need to be aged for a long time, after 30 minutes it can be served at the table.

Recipe with ginger "In 3 hours"

Ginger root is no longer considered exotic. Given the beneficial effect on digestion, it is increasingly used in cooking. The peculiar burning taste of ginger, combined with the rest of the ingredients, adds unusual notes to the dish.

Ingredients:

1 medium head of cabbage;
1 carrot;
1 bell pepper;
3 cloves of garlic;
70 g of ginger root;
1.5 liters of water;
100 g of sugar;
60 g of salt;
100 ml of sunflower oil;
3 bay leaves;
150 ml;
Pepper - to taste.

Cooking method:

The vegetables are chopped: cabbage and pepper are chopped into strips, carrots are rubbed on a grater, garlic is finely chopped.
Ginger is peeled and cut into thin slices.
The prepared components are put in a saucepan, mixed.
To prepare the marinade, boil water, add salt, sugar, spices. Pour in the oil and simmer for about 5 minutes over low heat. Then take out the bay leaf, add vinegar.
Vegetables are completely poured with cooked marinade. Place a plate and weight on top.
Once the mixture has cooled, put it in the refrigerator. After a couple of hours, the dish can be served on the table.

Garlic cabbage with beets

Beets are a frequent companion of cabbage in recipes. The joint use of these vegetables enriches dishes with vitamins, amino acids and other nutrients. In addition, the appetizer, painted with a beautiful beetroot color, looks very appetizing on the table.

Ingredients:

1 medium head of cabbage;
1 beet;
2-3 cloves of garlic;
4 bay leaves;
½ teaspoon ground black pepper;
2 pcs. cloves;
50 g of salt;
200 g of sugar;
200 ml

Important! iodized salt not suitable for this recipe. It is better to use the usual cooking or sea.

Cooking method:

Unpeeled beets are boiled until cooked, peeled, cut into cubes.
Cabbage is cut into large squares.
Vegetables are mixed, transferred to glass jar.
Salt, sugar, spices are added to boiling water. After two minutes, pour the vinegar.
The finished marinade is poured into a jar, completely covering the vegetables, cleaned in a cool place.

After a few hours, the snack can be served on the table. You can garnish with fresh herbs if you like.

Ingredients:

1 medium head of cabbage;
1 carrot;
1.5 liters of water;
100 g of salt;
220 g sugar;
100 ml;
100 ml of vegetable oil;
5-7 pcs. bay leaves;
8 pcs. black pepper.

Cooking method:

Cabbage is chopped into strips, carrots are rubbed on a grater. Mix vegetables, put in a glass jar, add bay leaf, pepper.
Salt, sugar are dissolved in boiling water, oil and vinegar are added. They take it off the fire.
Vegetables are completely poured with cooked marinade.
Cover the jar with a towel, leave warm for 3-4 hours.

Pickled cabbage recipes in 12 hours

Ingredients:

1 medium head of cabbage;
2 onions;
2-3 garlic cloves;
2 carrots;
55 g salt;
100 g of sugar;
70 ml;
100 ml of vegetable oil;
3 bay leaves.

Cooking method:

cut cabbage big pieces, grated carrots.
Each clove of garlic is lightly cut.
All vegetables are placed in a bowl.
Salt, sugar, bay leaf are placed in boiling water. After a minute, vegetable oil and vinegar are poured. They take it off the fire.
Pour vegetables with prepared marinade, cover with a plate, put oppression.
Cool and put in the refrigerator. After 10-12 hours, the snack is ready.

Korean Recipe

Korean cuisine is different large quantity hot spices and burning taste. This appetizer can be used as a side dish for meat dishes or as an independent dish.

Ingredients:

½ head of cabbage;
1 carrot;
1 onion;
3 cloves of garlic;
25 g salt;
50 g of sugar;
½ l of water;
150 ml;
100 ml of vegetable oil;
2 bay leaves;
2 pcs. cloves;
½ tsp coriander;
hot red pepper (ground) - to taste (¼ teaspoon for medium spiciness)

Cooking method:

Cabbage is cut into large squares, garlic - into thin slices across the clove. Carrots are chopped with a grater into long strips (preferably special - for Korean carrots).
Place in a container, alternating layers: carrots with garlic, then cabbage.
Water is brought to a boil, salt and sugar are dissolved in it, oil, vinegar are poured, spices are added. Bring to a boil again, stirring constantly.
Vegetables are poured with marinade and kept under pressure in the refrigerator for 12 hours.

Recipes for pickling cabbage per day

Many have noticed that "yesterday's" soup or salad tastes better for some reason. big secret not here: the components of the dish interact with each other in time, saturating it more and more. If you marinate cabbage with vinegar on the eve of the planned holiday, its taste will be brighter than that of cabbage cooked according to quick recipes. And it is possible for regular dinner make such preparation in advance.

Spicy Recipe

Ingredients:

1 head of cabbage;
2 carrots;
1 liter of water;
70 g of salt;
70 g of sugar;
200 ml of vegetable oil;
100 ml;
Hot pepper - to taste.

Cooking method:

Cabbage is thinly chopped, carrots are cut into strips.
The pepper is thinly sliced and added to the vegetables.
Water is brought to a boil, salt, sugar are dissolved in it, oil and vinegar are poured in.
Vegetables are poured with cooked marinade, put under oppression and left for a day at room temperature.

Recipe with cranberries

Ingredients:

1 head of cabbage;
2 carrots;
3 green apples;
150 g cranberries;
2-3 cloves of garlic;
1 liter of water;
200 ml of olive oil;
50 g of salt;
75 ml;
250 g sugar.

Cooking method:

Cabbage is cut into large squares. Carrots are cut into thin strips.
Apples are cut into medium slices.
Water is boiled, salt and sugar are dissolved in it, peeled whole cloves of garlic are added and boiled for 2-3 minutes. Remove from heat, pour in oil and vinegar.
Prepared vegetables, apples and cranberries are mixed, poured with marinade and kept under pressure for a day.

The finished snack is served to the table or laid out in jars on long storage into the refrigerator.

Cabbage "Daily" slices

A large amount of garlic in this appetizer will appeal to lovers of spicy dishes.

Ingredients:

1 head of cabbage;
2 pcs. sweet pepper;
2 carrots;
1 head of garlic;
1 liter of water;
50 g of salt;
75 g of sugar;
150 ml of sunflower oil;
200 ml.

Cooking method:

Cabbage is cut into large squares, pepper - into thin strips. Carrots are rubbed on a coarse grater.
Chop the garlic (you can use a garlic press).
Washed greens are dried with a paper towel, chopped.
Dissolve salt and sugar in boiling water. Remove from heat, pour in oil and vinegar.
Vegetables are mixed with garlic and herbs, poured with marinade.

The dish is allowed to brew for 24 hours under oppression. Snacks can be served at the table.

Turmeric adds a slightly pungent spicy flavor to the taste of the snack. Also, the originality of the dish adds a beautiful golden color spices.

Ingredients:

½ head of cabbage;
1 carrot;
1-2 cloves of garlic;
1 teaspoon of turmeric;
200 ml of water;
100 g of sugar;
100 ml of vegetable oil;
100 ml.

Cooking method:

Cabbage is thinly chopped, carrots are rubbed on a grater.
The garlic is finely chopped with a knife.
Vegetables are placed in a container and sprinkled with turmeric. Mix thoroughly.
Salt and sugar are poured into boiled water. Remove from stove, pour in oil and vinegar.
Vegetables are poured with marinade, covered with a lid, left under oppression for 24 hours.

Spicy with apple cider vinegar

Lovers of less acidic snacks and more mild taste used for pickling. Unlike the table, it adds fruity notes to the taste.

Ingredients:

1 head of cabbage;
1 carrot;
2-3 cloves of garlic;
25 g salt;
50 g of sugar;
½ l of water;
25 g coriander;
10 g cumin;
1 bay leaf;
150 ml.
Pepper - to taste.

Cooking method:

Cabbage is finely shredded. Carrots are rubbed on a coarse grater.
Vegetables are mixed, sprinkled with salt and lightly crushed with your hands.
All spices are added to boiling water and boiled for 2-3 minutes over low heat. Remove the pot and add oil and vinegar.

Additional Information! The taste of the appetizer will turn out even more interesting if you take red cabbage for pickling.

Sweet bell pepper blends harmoniously with all "salad" vegetables, and marinades give a sweet-sour taste.

Ingredients:

1 medium head of cabbage;
1 carrot;
1 bell pepper;
10 pieces. black pepper;
2 pcs. bay leaves;
25 g salt;
50 g of sugar;
100 ml of vegetable oil;
200 ml of water;
100 ml.

Cooking method:

Cabbage is chopped as thin as possible. Carrots and bell peppers are cut into strips.
Vegetables are mixed. Add to them bay leaf, black pepper.
Salt and sugar are dissolved in water brought to a boil. Pour in oil and vinegar.
Vegetables are poured with marinade, removing the bay leaf from it, cooled, cleaned for a day in the refrigerator.

This recipe came from the Caucasus, the Georgian region of Guria and immediately gained popularity among connoisseurs of unusual recipes.

Ingredients:

1 head of cabbage;
1 beet;
1 carrot;
3-4 cloves of garlic;
500 ml of water;
100 ml of vegetable oil;
100 ml;
100 g of sugar;
30 g of salt;
2 pcs. bay leaves;
5 pieces. allspice;
3 pcs. cloves;
hot pepper - to taste.

Cooking method:

Cabbage is cut very large: depending on the size, large cubes, sectors, etc.
Carrots are cut into strips, beets - into slices, sticks or large cubes.
Vegetables are laid out in layers, starting with beets, then carrots and cabbage. The top layer should end with beets. Sliced garlic is evenly distributed between all layers.
Salt, sugar, all spices are dissolved in boiled water. Cook for 2-3 minutes over low heat. Oil and vinegar are added, the pan is immediately removed from the stove.
Vegetables are poured with hot marinade, left for a day under oppression. The snack can be served on the table or put into jars and put in the refrigerator.

By classic recipe the appetizer is kept under oppression for 72 hours, then put in the refrigerator. Piercing or stirring the cabbage is not required.

Additional Information! You can add fresh herbs to vegetables (celery, cilantro, parsley), also laying it in layers.

A few cooking secrets

To properly pickle cabbage with vinegar, housewives need to remember some subtleties:

After adding the marinade to vegetables, it is better to remove bay leaves from it. They can give the dish an unpleasant bitterness.
To speed up the preparation of snacks, you need to pour vegetables with hot marinade.
Be sure to use the load, for example, plastic bottles filled with water.
It is not necessary to sterilize the container; you can pickle vegetables in any glass or enameled container.
Table vinegar in the recipe can be replaced with, or any fruit variety in next proportion: for 100 ml of 9% vinegar you need 150 ml of 6% vinegar of other types.

The advantages of pickled cabbage are in the speed of its preparation. With not so much time, you can get a delicious snack, rich in vitamins and other nutrients.
Don't be afraid to experiment! By adding a variety of spices and seasonings to recipes, you will get an interesting signature recipe!

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. Bay leaf take out.

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 up 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.

From bell pepper take out the bones and cut it into 8 pieces 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!