An easy, quick way to pickle cabbage with hot marinade. Korean pickled cabbage. Note to the hostess

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

Cabbage salad with garlic turns out tasty and aromatic, and it is suitable for those times when all the homemade preparations for the winter have already been made, but you want to eat cabbage right now.

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

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

One day cabbage recipe with garlic

• 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 thinly, as in the recipe for sauerkraut in brine. Mix everything together with your hands to release the juice.

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

3. Then pour in the oil and vinegar, stir and pour the marinade over the cabbage.

4. Cover with a lid and leave room temperature marinate for a day.

Quick pickled cabbage with onions and garlic

• 1.5 kg cabbage
• 2 carrots
• 2 onions
• 2 laurel leaves
• 7-8 peas each of black and allspice
• 0.5 cups rast. oils (possibly with scent)
• 5 cloves garlic
• 3-4 buds of cloves
• 1 liter of boiled water
• 1 tbsp. spoon of salt and sugar
• 0.5 table. spoons vinegar essence

How to cook cabbage with vinegar and garlic:

1. Chop the cabbage, grate the carrots, and mix everything together with your hands 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, add oil and vinegar. Cool.

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

Cooking daily cabbage with apple cider vinegar

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

• 2 kg cabbage
• 2 carrots
• 1.5 tbsp. spoons of dill seed
• 2 glasses of water
• 1 table. spoon with a small pile of salt
• 0.5 cups sugar
• 0.5 cups vegetable oil
• 1.5 tbsp. 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 crush with your hands to release the juice.

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

3. Pour the hot marinade over the cabbage and cover with a lid. Once cooled, place in the refrigerator.

Daily cabbage with turmeric

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

Recipe for pickled cabbage with garlic:

1. Chop a head of cabbage. Chop the garlic and grate the carrots.

2. Sprinkle turmeric and stir.

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

4. Pour hot marinade over the cabbage and place under pressure for a day.

Quick cabbage with garlic and raisins

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

How to cook quick marinade for cabbage per day:

1. Finely chop the cabbage, sprinkle with salt and rub with your hands until the juice comes out.

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

3. Add vegetables and washed and then scalded raisins to the cabbage and stir.

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

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

Cabbage prepared in this way can be served immediately.

Garlic cabbage with beets

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

How to pickle cabbage and beets a day in advance:

1. Chop the cabbage coarsely, you can cut it into squares, like coarsely chop it, or chop it into squares, like pelyustki cabbage.

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

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

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

5. Pour it over the cabbage, cover it with a plate and put it under pressure.

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

Daily recipe for cabbage with sweet peppers

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

Preparing cabbage a day in advance:

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

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

3. Mix the 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 leave it warm until it cools. Then place the pickled cabbage in the refrigerator for a day.

Cabbage with beets in Azerbaijani style

How to salt cabbage with apples

How to quickly salt cabbage. Skorospelka 2 hours

A good recipe for those who can't make sauerkraut.

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

Source: marinariki.ru

What could be easier than hot pickling cabbage at home?!

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

Cooking principle

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

These tips for hot pickling cabbage will help you achieve brilliant results and please your family:

• Late varieties of cabbage, which ripen in Russia from the second half of September to mid-November, are ideal for hot pickling. Early varieties are not suitable because their heads are loose and contain little sugar, which is why they are not preserved as well.
• It is best to use large heads of cabbage for pickling at home.
• It is imperative to remove the top, dirty, green and rotten leaves of the head of cabbage.
• After shredding, it is advisable to “squeeze” the chopped cabbage with your hands to release the juice.
• For hot pickling, you should compact the chopped vegetables very tightly when placing them in a jar and fill it to the very top.
• You can put whole cabbage leaves between the shredded ingredients; during the salting process, they acquire a special taste and give the appetizer a “zest.”
• You don’t have to chop (grate) the vegetables, but chop them coarsely and put them in layers in a jar.

Recipes for hot pickling cabbage at home

Traditional

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

1. Finely chop the cabbage.
2. Grate the carrots.
3. Place the vegetables in a jar and add dill there.
4. Prepare the brine:
   1. Boil water, add sugar, salt and vinegar.
   2. Bring the mixture to a boil.
5. Pour boiling brine over the vegetables completely and seal the jar.

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

Express hot salting

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

• White cabbage – 1 large (2 – 3 kg) head
• Carrots – 3 pcs. (large)
• Garlic – 1 large head
• Sugar – 1 glass
• Salt – 2 tbsp. l.
• Vegetable oil– 1 tbsp. l.
• Water – 1.5 l
• Vinegar essence (70%) – 1 des. l.

1. Finely chop the cabbage.
2. Grate the carrots.
3. Cut the garlic into thin rings.
4. Place vegetables in a large saucepan.
5. Prepare the brine:
   1. Boil water, add sugar, salt, oil and vinegar.
   2. Bring the mixture to a boil.
6. Fill the vegetables completely with brine, close the pan with a lid and place any weight on top.
7. The next day you can eat!

Hot salting cabbage at home
What could be easier than hot pickling cabbage at home?!

Source: www.chto-kak-skolko.ru

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

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

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

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

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

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

... WITH CUMIN
4 kg white cabbage, 4 carrots, 1 tbsp. spoon of caraway seeds and dill seeds, for 1 liter of brine - 2 tbsp. spoons coarse salt, 1.5 tbsp. spoons of sugar.
We disassemble the head of cabbage into individual leaves, cutting off the thickened veins. We lay the leaves on the table, after 5-6 hours, when they have dried, we roll two leaves into rolls and cut them thinly and thinly. Mix with chopped carrots, caraway seeds and dill seeds. Place in a saucepan, fill completely with warm salted water, and leave warm. Every other day we pierce the cabbage in several places to the very bottom, and on the third day we drain the brine and add sugar to it. Mix the cabbage thoroughly from bottom to top, fill it with sweetened brine, put it through a sieve and put it in a cool place for storage.
N. Sukhanova.

. with onion
For 5 kg of cabbage - 1 kg of onions, 100 g of garlic, 200 g of vegetable oil, 50 g of salt.
Free the heads of cabbage from the top limp or rotten leaves, remove the affected areas (but loose, weakened cabbage is quite suitable), cut in large pieces and pour boiling water over it. Meanwhile, saute the chopped onion in vegetable oil. Remove the pieces of cabbage, let them cool and drain, place them in a bowl, add onion, chopped garlic, salt and keep under pressure at room temperature. On the third day the cabbage is ready.
O. Lutsenko.

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

Salad
1 kg each of cabbage, carrots, bell peppers, onions, tomatoes.
Cut the tomatoes into slices Bell pepper– into strips, onion – into rings, grate the carrots on a coarse grater, chop the cabbage, add 12 teaspoons of sugar, 30 tbsp. spoons (1 cup) vegetable oil, 7 teaspoons salt, 2 tbsp. spoons of 9% vinegar. Mix everything and put it in sterilized jars up to their hangers. Sterilize liter jars for 30 minutes. Roll up the lids and put them under the “fur coat”.
L. Tkach.

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

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

PICKLED CAPS
(in quarters)
This method is convenient for fermenting cabbage in an enamel bucket. For one bucket: cabbage - 8 kg, garlic - 100 g, horseradish - 100 g, parsley - 100 g, beets - 300 g (for spicy lovers - 3-4 pods of hot pepper).
Brine: for 4 liters of water – 200 g of coarse salt, 200 g of sugar.
Prepare vegetables. Remove the stalks from the cabbage, cut the heads of cabbage into pieces of approximately 200-300 g. Finely chop the peeled garlic, parsley, grate the horseradish, cut the beets into cubes. Place the food tightly in an enamel bucket. Boil the brine, let it cool a little and pour warm over the cabbage. Cover the top with a wooden circle and place a weight.
Leave the bucket for 2 days at room temperature, and then move it to a colder place. After 5 days, sauerkraut of an unusual raspberry color is ready.

... IN BRINE
I option. 1 bucket of shredded cabbage with carrots.
Brine: 8 liters of cold boiled water, 2 cups of coarse salt, 1 cup of sugar. Pour brine over the cabbage and press down. Leave at room temperature, after 3-4 days the cabbage is ready.
Option II. Place shredded cabbage and carrots in a 3-liter jar and fill with brine: 1 liter of boiled water, 1 tbsp. spoon of salt. After 2 days, drain the brine, add 0.5 cups of sugar and pour it back into the cabbage. Store in a cool place.
T. Malkova.

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

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

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

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

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

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

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

Solyanka
2 kg of cabbage, 2 kg of tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of vegetable oil, 1 tbsp. spoon of sugar, salt to taste, 1 tbsp. spoon of vinegar essence.
Chop the cabbage, mince the tomatoes, cut the onion into half rings, and grate the carrots on a coarse grater. Saute the onion a little in vegetable oil, add the rest of the vegetables. Simmer everything together for 1 hour. When hot, place into jars, roll up the lids and put them under the “fur coat”.
T. Savanchuk.

* * *
3 kg of cabbage, 1 kg of carrots, 1 kg of onions, 2 kg of tomatoes, 1 glass of sugar, 2 tbsp. spoons of salt, 0.5 liters of sunflower oil, 1 tbsp. spoon of vinegar essence.
Chop the cabbage, grate the carrots on a coarse grater, cut the onion into half rings, and the tomatoes into slices.
Pour oil into the bottom of the pan, put vegetables, add salt, sugar, stir. Cook over low heat for 2 hours, add vinegar essence at the end of cooking. When hot, place into jars. Roll up the lids and put them under the “fur coat”. Solyanka turns out delicious.
L. Lachugina.

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

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

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

Both sweet and tasty
For 3 kg of cabbage - 150 g of horseradish roots and half a glass of honey.
The cabbage in this recipe is tender, tasty and unusual. We eat it very quickly, but we have to cook it in small portions: it doesn’t last long. And yet I can’t deny myself the pleasure of making it all winter.
Finely shred the cabbage, add finely grated horseradish (washed and peeled) and honey. I mix everything well, place it tightly in a glass jar, cover it with a clean cloth and put pressure on it. I keep the jar at room temperature for three to five days, and then put it in the refrigerator for a day or two, and the cabbage is ready.
L. Telegina.

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

. lightly salted
5 kg cabbage, 4 tbsp. spoons of salt, cranberries, lingonberries, apples.
Coarsely chop or shred the cabbage. Place in a colander in parts and scald first with boiling water, and then immediately pour over with ice water. Mix with salt, place in an enamel pan, sprinkle with apple slices, cranberries, and lingonberries. We place the load, two days later we poke holes all the way to the bottom and take it out into the cold. In a week the cabbage will be ready.
B. Mikhailova.

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

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

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

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

Instant cabbage with garlic in hot brine
Instant cabbage with garlic in hot brine Easy sauerkraut Chop the cabbage and place tightly in a three-liter jar. Pour in cold boiled water

Source: my-zemlja.narod.ru

Quick pickling of cabbage

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

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

Quick pickling of cabbage at home

A traditional recipe for pickling or pickling requires a long preparation time. Therefore, we decided to present you with a quick recipe for preparing a spicy preparation that will become great addition for everyday dishes.

Note: Preparation prepared according to this recipe, tastes as close as possible to a traditional fermented appetizer, but it will take much less time and effort to prepare.

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

Preparation is carried out as follows:

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

How to pickle cabbage crispy

It often happens that in the process heat treatment and hot salting, the vegetable ceases to be crispy, but this is precisely the distinctive feature of this winter preparation.

To pickle vegetables crispy, follow these tips:

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

In addition, it is important to withstand the right conditions storage Place containers with vegetable preparation preferably in a dark, cool place. It is important to ensure that the room temperature does not drop below zero degrees. In this case, the vegetable will lose its taste qualities and beneficial properties, and will become too soft.

The fastest way to pickle cabbage for the winter

If you didn’t have time to pickle vegetables in the fall, don’t despair. You can always cook them during the winter using fresh vegetables. The advantage of this recipe is that you can quickly pickle the cabbage in a three-liter jar, put it in the refrigerator and eat it at any convenient time, and when the salad runs out, prepare a fresh one (Figure 2).

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

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

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

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

Classic pickling recipe

If you prefer traditional sauerkraut, we recommend using the recipe below. It has been tested in practice, and the salted preparation turns out spicy and crispy (Figure 3).

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

The step-by-step pickling recipe looks like this:

After the workpiece has fermented for three days in a warm place, it must be moved to a cool room or put in the refrigerator. It is important that the vegetable mixture is covered with brine. If it is not enough, you can add a little cold boiled water to the jar. As soon as the brine becomes clear, the salad can be eaten. Typically this process takes two weeks.

How to make cabbage pickle

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

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

For sauerkraut

Cabbage fermented in brine is considered traditional method preparing this vegetable for the winter. It was this method that was used in ancient times to prepare homemade winter preparations.

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

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

For pickled

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

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

Prepared and shredded cabbage and carrots are placed tightly in a jar, adding a few cloves of garlic. if you love savory snacks, you can supplement the preparation with hot pepper. Mix the marinade ingredients by dissolving them in water. When the liquid comes to a boil, pour it over the vegetable preparation, cover with a nylon lid and leave to cool. This pickled cabbage will be ready for use within a day after preparation.

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

- one of the varieties of preparation of this vegetable. The hot method makes it possible to obtain ready dish. Literally a day of infusion in marinade or brine, and on your table great snack. Salted cabbage winter preparation has not lost its relevance for many years now. After all, besides the fact that you can just treat yourself to it, you can also cook with it various dishes(salads, dumplings, pies, etc.). That’s why so much attention is paid to cabbage preparation.

Recipe for “Quick hot pickling of cabbage”

Thanks to this recipe, you can quickly prepare delicious, crispy salted cabbage, and even with aromatic bell pepper. You definitely need to please your loved ones and guests with this preparation. To hot pickle cabbage you will need:
- 0.25-0.3 kg of white cabbage,
- 100 g carrots,
- 100-150 g of bell pepper.
And for brine for 1 liter of water take:
- 25 g salt,
- 40 g sugar.

The cabbage is finely chopped before salting. By the way, red cabbage is also perfect for this recipe. Both options turn out amazingly delicious. Next, the carrots are peeled, washed and grated. bell pepper cleared of seeds and stalks and cut into thin strips. The vegetables are mixed and packed tightly into prepared (sterilized, dry) jars, and then filled with hot brine. To make the brine, grains of salt and sugar are dissolved in a measured volume of water, and, placing on moderate heat, the brine is brought to a boil and boiled for 2-3 minutes. In a day it will be ready. It can be served along with boiled beets or canned green peas. The recipe is very easy and low in calories.

And if the pickling is made from red cabbage, then its very appearance will cause an excellent appetite. The pickling technology is similar to the recipe for preparing white cabbage. You can also add other vegetables or ingredients when pickling. For example, cranberries, which contain a natural antiseptic that prevents the development of putrefactive bacteria and mold. With cranberries, cabbage will acquire a subtle, special, piquant flavor. Cranberries are placed in jars along with the main product, and then pickling is carried out in the usual way. Try to experiment, and pickling cabbage will certainly delight you with its juiciness and crispy taste.

Recipe " Salting cabbage with hot brine with vinegar"
For the recipe with vinegar, it is better to take white cabbage, as it is juicier and sweeter. The fork is being chopped. The carrots are grated on a coarse grater. You can add as many carrots to cabbage as you like; but usually 1 large carrot is taken for 1 cabbage. The vegetables are mixed together and a container of suitable volume is filled with them. Usually the recipe for hot pickling is prepared small quantities– one three-or two liter jar; since it is advisable not to let such cabbage sit too long, otherwise it will lose its excellent taste and become sour.

Approximately 0.5 liters of brine is prepared for a 2-liter jar. For it, water is poured into a separate pan, and as soon as it boils, 1 tbsp is added to it. with a mountain of salt and 2 tbsp. Sahara. The spices should dissolve in the water and the brine should boil. After removing it from the heat, pour 2 tbsp into it. table vinegar, and hot pickle poured into a jar with cabbage. This should sit for a day at room temperature. When serving pickled cabbage, pour unrefined vegetable oil over the cabbage and add a little onion, cut into rings.

Recipe for “Spicy hot pickled cabbage”

The recipe is closest to traditional pickling cabbage. To prepare this hot pickled cabbage you will need:
- 1 large head or 2-3 kg of cabbage,
- 3 carrots,
- 1 tbsp. dry dill seeds,
- 1 tsp. black allspice,
- half a glass of garlic,
- 1.5 liters of water,
- 2 tbsp. salt,
- 1 cup of sugar,
- 1 tbsp. vinegar.

All vegetables listed for pickling are prepared in this way. Cabbage is cut into 3-5 cm cubes or thick strips. Peeled and washed carrots are grated on a coarse grater. Then the cabbage and carrots are placed in sterilized jars. Crushed garlic and dried dill seeds are also added there. Next, the brine is prepared. Salt, sugar and vinegar are added to boiled and cooled water; it is brought to a boil and poured into jars with vegetables. The brine poured into the cabbage must be boiling, just removed from the heat. After filling the hot brine, the jars are immediately rolled up. This product can be stored even at room temperature.

Spicy recipe traditional salting you can speed up and bring the dish to readiness " Pickling cabbage hot way" in a day or two. For this you will need the same ingredients as in the previous recipe, and add 1 more tbsp. vegetable oil. The cooking technology also differs slightly. The prepared vegetables are placed in a thick-walled pan, filled with hot brine and covered with a lid on which pressure is placed. It will be enough for the preparation to stand for 1-2 days in a warm place, and it can be consumed. For storage, the quick recipe is stored in the refrigerator or cold cellar.

Secrets of “How to cook hot method of pickling cabbage»:

It is better to use cabbage for pickling late varieties using large heads of cabbage. It is imperative to remove the top leaves from it, even if they seem whole and fresh.
- If the cabbage is not shredded for preparation, but cut into cubes, then it is advisable to first squeeze it thoroughly so that it releases the juice. And in any case, when placing it in jars or in a pan, it requires compaction.

As you can see from the recipes described, there is nothing complicated about hot pickling cabbage! And if you strictly adhere to the recipe, then your preparations will certainly turn out well: they will acquire an amazing taste and retain that crispness inherent exclusively in salted cabbage!

Pickled cabbage is delicious and crispy - a welcome appetizer on any table, both on holidays and on weekdays. Of course, many people prefer sauerkraut, which is prepared through natural fermentation. Sauerkraut takes several days to prepare, but what if tomorrow is a holiday? This is where recipes for quick pickled cabbage will come to your rescue.

Today we will delight all lovers of pickled cabbage with cool, quick recipes.

You can pickle cabbage for the winter and wrap it in jars. Our recipes are quick, you can eat this cabbage the very next day, i.e. in 8-12 hours. It keeps well in the refrigerator for up to a month. True, this rarely happens, since everything is usually eaten quickly; it’s very tasty!

You can prepare it for any holiday, be it New Year, Birthday or March 8th, and just for get-togethers with friends.

All are worthy of attention - the cabbage turns out crispy, sweet and sour or a little spicy, it all depends on the set of spices and the amount of sugar you add during cooking. As always, you can adjust the taste yourself. Choose to your taste, or better yet, try all the pickled cabbage recipes little by little!

Very tasty pickled cabbage (hot method) - you'll lick your fingers

A simple and quick recipe is absolutely accessible to everyone, make it at least every day. And the output is very delicious cabbage, just lick your fingers. The set of products is the simplest.

The secret to crispy cabbage: choose dense, juicy forks of white cabbage for pickling

• 2 kg white cabbage
• 150 g carrots (1 pc.)
• 5 cloves garlic

• 1 liter of water
• 2 tbsp. spoons of salt
• 2 table. spoons of sugar
• 3-4 pcs. allspice
• 8-10 pcs. black peppercorns
• 4-5 pcs. carnations
• 2 pcs. bay leaf
• 150 ml apple cider vinegar (6%) or 100 ml table vinegar (9%)

Cooking step by step:

Rinse all vegetables well under running water and dry

The cabbage must be chopped thinly. The easiest way to do this is to use a sharp kitchen knife; cutting the cabbage thinly is very easy. If you don't love handmade. You can use a food processor or a special shredder or vegetable slicer. The main thing is to cut the cabbage thinly.

Peel the carrots and chop into thin cubes. The easiest way to do this is to use a Korean carrot grater. If you don’t have it, just grate it on a coarse grater; it doesn’t really affect the taste.

Mix cabbage and carrots in a bowl. DO NOT wrinkle! Our goal is to distribute the carrots and cabbage evenly.

Peel, wash and cut the garlic into thin slices.

Preparing the marinade:

Boil water in a saucepan and add all the spices: salt, sugar, black and allspice, cloves, bay leaf.

Let it simmer for 4-5 minutes so that the spices give off their aroma to the brine and the sugar and salt dissolve completely.

Turn off the heat and add vinegar and sliced ​​garlic. Mix the brine well. Bay leaf can be removed from the brine, but if you like spicy taste bay leaf, you can leave it. For my taste, when the laurel is left in the brine for a long time, the brine becomes too tart and bright taste The bay leaf interrupts the taste not only of the other spices, but of the entire dish, so I always remove it.

Pour the hot marinade over the cabbage, cover and let cool.

Place the cabbage along with the brine in a 3-liter jar or large saucepan. Place in the refrigerator overnight. To keep the cabbage in brine all the time, you can put regular cabbage in a jar. nylon cover, and just put a plate of a smaller diameter into the pan. Our goal is to keep the cabbage in brine all night; we don’t need any pressure.

The cabbage is ready to eat the very next day!

Pour vegetable oil over it, sprinkle with green onions perfect snack and a universal salad - tasty, juicy and crispy!

After 2-3 days, pickled cabbage according to this recipe will become even tastier!

Cabbage marinated with bell pepper - quick recipe

I really love bell peppers, so any dish that contains it for me a priori cannot but be tasty. So marinated cabbage with it turns out amazingly tasty! Be sure to prepare it!

Products:

• 1.5-2 kg of white cabbage (1 medium fork)
• 300 g bell pepper (2 pcs.)
• 250 g -300 g carrots (2 medium)

• 1 liter of water
• 1 table. heaped spoon of rock salt
• 2-3 table. spoons of sugar
• 10 ml vinegar essence (70%) – 1 dessert spoon

Preparation:

1. Wash the cabbage, remove the top leaves.

2. Chop the cabbage finely with a sharp knife, grater, vegetable slicer or food processor.

3. Wash the carrots, peel them and grate them on a coarse grater.

4. Take bell peppers that are thick, meaty, and aromatic. You need to wash it, cut it in half and remove the seeds and petiole. Cut the pepper into thin long pieces - strips

5. Place in a large saucepan and stir in carrots, bell peppers and cabbage.

6. Wash the three-liter jar well, put our vegetable mixture in it, lightly tamping it down.

7. No need to crumple. We do not fill the jar to the top - we need to leave room for the marinade

Preparing the marinade:

1. Pour into the pan required amount water, add salt and sugar. We wait for the brine to boil, stirring occasionally with a spoon.

2. When it boils, turn off the heat and add vinegar, stir well so that it is distributed evenly in the brine.

3. Pour this hot brine over our cabbage. Leave to cool completely on the counter.

4. When the jar has cooled completely, put it in the refrigerator overnight. After 8-12 hours, pickled cabbage with bell pepper is ready!

5. Place it on a plate, sprinkle with sunflower or olive oil and invite everyone to the table! Bon appetit! Bell pepper adds flavor to pickled cabbage unique taste and aroma!

Cabbage marinated with ginger and bell pepper

It's the perfect winter one vitamin salad from cabbage. It also contains bell pepper. It combines all the benefits of vegetables and ginger. Its piquant, moderately pungent taste adds amazing notes to the finished pickled cabbage. Do you like pickled ginger? What about cabbage? Surprise your guests.

Products:

• 1 fork cabbage (1.5-2 kg)
• 200 g carrots (1 piece medium)
• 60 g ginger root
• 5 cloves garlic
• 2 bell peppers

• 1.4 liters of water
• 3 tablespoons salt
• 4-5 tablespoons sugar
• 4 tablespoons vegetable oil
• 0.5 teaspoon ground black pepper
• 2 bay leaves (optional)
• 150 ml apple cider vinegar (6%) or 100 ml 9% table vinegar

Preparation:

Chop the cabbage in any convenient way - with a knife grater or vegetable slicer.

Peel, wash and grate the carrots into strips - for Korean carrots or just on a coarse grater.

Wash the bell pepper, remove seeds and cut into thin strips.

Wash and peel the ginger root and cut into thin slices; it is most convenient to do this with a vegetable peeler.

Place everything in a saucepan or large deep cup and stir so that the vegetables are evenly distributed

Preparing the marinade:

Boil water in a saucepan with spices, sugar and salt for 3-4 minutes. Turn off and add vinegar. Mix.

Pour hot brine over vegetables. They should be completely in brine.

Cover with a plate of smaller diameter to immerse everything in the brine. If necessary, put a little pressure - a 0.5-1 liter jar of water.

Cover the pan with a lid and leave at room temperature until completely cooled. Then put it in the refrigerator.

A day later, the cabbage marinated with ginger and bell pepper is ready! It can also be stored in the refrigerator for 1 month, but, as a rule, it is eaten much faster!

Place in a plate, pour over oil and enjoy spicy taste pickled cabbage with ginger - simply fabulously delicious! Try it!

Gurian cabbage – marinated with beets (spicy)

Very interesting taste This pickled cabbage has juicy, crispy, spicy cabbage, and is also bright and beautiful - a real decoration for the holiday table! It is ideal to serve it with meat or with rice. Take cabbage that is elastic, juicy, with dense forks, preferably winter varieties.

• 1 kg white cabbage
• 150 g beets (1 pc.)
• 150 g carrots (1 pc.)
• 3-4 cloves of garlic

For the marinade:

• 500 ml water
• 1 table. heaped spoonful of salt
• 100 g sugar (0.5 cup)
• 4-5 allspice peas
• 4 buds of cloves
• 100 ml vegetable oil (0.5 cup)
• 0.5 cups apple cider vinegar (100 ml) or 65 ml 9% table vinegar
• 1 PC. bay leaf
• 0.5 tsp. spoons of ground red hot pepper or! fresh pod

Preparation.

1. Remove outer leaves from cabbage and wash.

2. Cut into squares with a side of 2-3 cm. If you like it larger, you can cut it larger, even 5-7 cm, but then it will take longer to marinate.

3. Place in an enamel pan.

4. Peel, wash and grate the carrots on a coarse grater or a Korean carrot grater.

5. Send to cabbage.

6. Wash, peel and grate the beets and add them to the cabbage.

7. Next, peel the garlic. Cut the garlic into large circles and place in a pan with vegetables. If you don’t like the bright taste of garlic in cabbage, you can not cut the garlic, but put the whole cloves, then its taste in the cabbage will be subtler, barely perceptible, and in addition you will also have garlic pickled in slices.

8. Mix the vegetables with your hands. Don't wrinkle!

Preparing the marinade

1. Pour water into a saucepan, add butter, sugar, salt and all other spices.

2. Heat, bring to a boil and boil for 3 minutes. Turn off and add vinegar. Stir until it disperses throughout the brine.

3. Pour this aromatic hot marinade over the cabbage and vegetables.

4. Place a jar of water on top of the plate; a 1 liter jar is enough.

5. At first there will not be much marinade - it will not cover the cabbage. But as the vegetables cool, they will give up their juice (salt and sugar will do their job).

6. Leave under pressure at room temperature for one day. If cut larger, then for 2 days. During this time, enough juice will be released and there will be a lot of liquid. The cabbage will turn beet pink around the edges.

7. Together with the marinade, put the cabbage in a jar and put it in the refrigerator for storage.

8. Gurian cabbage turns out amazingly tasty - crispy, moderately spicy and beautiful!

You can always adjust the amount of spices to your taste - if you like it spicier, add more red pepper; if you don’t like bay leaf, you can leave it out. You are the boss of the kitchen - you can adjust any recipe to your taste, that’s the beauty of home cooking.

This cabbage is eaten very quickly, men especially love it - a wonderful appetizer for any occasion!

Another option for cooking Gurian cabbage (video).

For those who like to pickle cabbage in large pieces:

Pickled cabbage with carrots, apples and bell peppers with vinegar - very tasty

Products:

• 2 kg white cabbage (1 medium fork)
• 2-3 pcs. apples
• 2 pcs. carrots
• 2 -3 pcs. fleshy bell pepper
• 4 cloves garlic (optional)

• 2 liters of water
• 4 table. spoons of salt
• 200 g sugar
• 10 pieces. black peppercorns
• 4 things. allspice corns
• 3-4 pcs. carnation buds
• 2 pcs. bay leaf
• 1 hot pepper (optional)

Preparation

1. According to this recipe, cabbage can be chopped in different ways - large pieces or thin stripes. Shred the cabbage.
Wash and peel all vegetables.

2. Cut the bell pepper into thick strips.

3. You can cut the carrots the way you like best - into strips or circles.

4. Cut the garlic into slices or cubes.

5. Hot peppers cut into slices if you want spicy cabbage. If you don't want to, you don't have to add it, and it will be very tasty without it.

6. Place cabbage in a saucepan with vegetables in layers. That is, we put cabbage in the first layer, then carrots, then bell peppers, sprinkle with garlic and then hot pepper.

Make the marinade

1. Pour water into a saucepan and boil, add all the spices, sugar and salt, except vinegar. Let simmer for 5 minutes. Switch off. Add apple cider vinegar or table vinegar and mix everything

2. While you wait for the brine to boil in the pan, take care of the apples.

3. Cut the apples into 4 parts and remove the core, cut each quarter into 2-3 parts. Place apples in a saucepan with cabbage and vegetables.

4. Pour hot brine over everything, remove the bay leaves.

5. Cover with a plate so that all the vegetables are in the marinade. Cover with a lid, let cool and place in the refrigerator for 2-3 days.

After the allotted time, pickled cabbage with apples and vegetables will be ready! Delicious, juicy and crispy with tender bell peppers and apples

Georgian pickled cabbage (video)

An interesting dish; you can pickle any kind of cabbage in Korean: white cabbage, Beijing cabbage, cauliflower cabbage.

When cooking, always take into account the fact that the cabbage in this recipe is never chopped finely. On the contrary, it is cut quite large or even into squares. And the carrots, of course, are three on a grater for Korean carrots.

Important: Cabbage is marinated not in brine, but in hot oil with spices, to which the juice of the vegetables is then added.

Products:

• 1 kg white cabbage
• 1 large carrot
• 100 ml vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 2 teaspoons sugar
• 0.5 tsp. spoons of cumin, allspice and hot pepper

Preparation:

1. Wash the cabbage forks and remove the outer leaves.

2. Cut the cabbage into squares:

3. Place in a saucepan and squeeze lightly to release cabbage juice. Don't overdo it!

4. Wash, peel and grate the carrots using a Korean carrot grater. If it is not there, then simply grate it on a coarse grater or cut it into thin, long, narrow strips. In principle, this does not affect the taste, only appearance.

5. Wash the garlic, peel it and pass it through a crusher, mix with grated carrots.

6. Vegetables are ready. All that remains is to make the marinade.

Marinade for Korean carrots - hot oil with spices.

1. Heat vegetable oil in a frying pan until lightly smoking. Immediately turn off the heat and add spices, except vinegar, mix and pour hot oil with spices into the mixture of carrots and garlic, mix.

2. Combine carrots with garlic and spices and white cabbage, pour in vinegar and mix well. Cover the cabbage with a plate and place a load on top - a 1 liter jar of water.

3. Leave at room temperature for 12 hours to marinate.

All! Korean pickled cabbage is ready! Bon appetit. You can store it in a closed glass jar in the refrigerator.

Bon appetit!

Pickled Provencal cabbage in 3 hours - a classic instant recipe

It's fast classic way pickling white cabbage. The recipe is very simple and quick, and the cabbage turns out incredibly tasty and aromatic.

Products:

• 1 kg white cabbage
• 150 g carrots (1 pc.)
• 150 g bell pepper (1 pc.)
• 1-1.5 tsp. spoon of salt
• 50 g sugar
• 200 ml water
• 60 ml vegetable oil
• 1 bay leaf (optional)
• 1-2 cloves of garlic
• 2-3 pcs. allspice and black peppercorns
• 40 ml table vinegar 9% (2 tablespoons)

Preparation:

1. Remove the top outer leaves from the cabbage forks and wash thoroughly.

2. Finely chop the cabbage with a knife or food processor.

3. Place in a large saucepan, since when chopped it takes up quite a large volume.

4. Sprinkle with salt and sugar and mash the cabbage until it becomes slightly transparent and releases juice. But without fanaticism, otherwise finished form it will be too soft, and we need crispy cabbage.

5. Wash the sweet bell pepper, remove the seeds and cut into thin long sticks - strips.

6. Wash the carrots, peel them and also cut them into thin strips or grate them.

7. Peel, wash and chop the garlic - cut with a knife or pass through a press and add to the pan with the vegetables.

8. Add hot vegetables to the pan boiled water, vegetable oil and vinegar. Stir well to distribute the flavor evenly. You can taste for salt and sweetness and add sugar and salt if necessary.

9. Press the cabbage tightly with your hand. Cover the cabbage with a plate so that the cabbage and vegetables are completely in the brine, put a liter jar of water on top of the plate and put it in a cool place - in the refrigerator or on the balcony (loggia), if it is autumn or early spring, for 3-6 hours.

The minimum cooking time for Provencal cabbage is 3 hours, but 5-6 hours is better. The longer it is marinated in brine, the tastier it becomes. For storage, transfer tightly to glass jars and store in the refrigerator.

The cabbage turns out very tasty, crispy, aromatic. You can optionally add your favorite spices - cumin, cloves or coriander. But our recipe is the simplest and fastest, and the cabbage turns out amazingly tasty and crispy.

Secrets of making delicious pickled cabbage

• The forks of white cabbage must be elastic and dense, then the pickled cabbage will turn out tasty and crispy.
• The time for marinating cabbage depends on the cutting method: the thinner the slice, the less time is needed.
• Used for marinating Apple vinegar or dining room different concentrations, and you can also marinate with lemon juice, or citric acid diluted in water.
• Any spices for pickling cabbage can be used - the most favorite ones, usually various peppers peas, garlic, bay leaf, cloves, you can use turmeric or special sets for Korean carrots.
• It is better to remove the bay leaf from the marinade after cooking and not leave it in the cabbage, otherwise it will become bitter and the taste of the bay leaf will be too bright and dominant. But if this doesn't bother you, you can leave it.
• Along with cabbage, you can pickle vegetables and fruits: bell peppers, carrots, apples, grapes and cranberries. Cabbage takes on a very rich flavor. You can always create your own unique recipe!

Hello guests and subscribers of the blog site!

Time flies so imperceptibly that autumn has already arrived. It's time to go to your garden plot again and shoot new harvest vegetables Today I propose to make pickled cabbage, because we talked about it in the previous issue. Let's consider this time, only the most quick recipes preparations. Of course they will also be delicious. Let's learn to conquer everyone from the first spoon.

Making this salad is easy and simple. At least for every day, at least roll it up in glass bottles, that is, for future use. This note will definitely help you with this. It presents options for all occasions, so you can try it today in a couple of hours. Or, if you are already thinking about preparing for the winter and you have a mountain of vegetables on the balcony. Then, you will certainly find suitable options for yourself.

I think that everyone now immediately wanted to try such a homemade preparation. Perhaps you are used to cutting cabbage into pelluski or shredding it on a special grater. There are many options on how to do this correctly. And all of them are clearly good, especially when it’s already a cold season outside. And you once reached into the cellar and took out a jar of such crispy and juicy snack. Wow, how delicious and cool that you have it).

The very word pickling already speaks for itself, that the cabbage will be slightly sweet, not the same taste as we are used to seeing in. This one has a gentle and rich taste. And here various kinds Additives, for example bell peppers, carrots or beets, as well as seasonings will only help us with this.

Let's take a closer look and start creating and conjuring, using only the best and proven methods.

I think that any housewife, whether a beginner or an already avid one, should be able to prepare such pickled delight in her arsenal. In the last issue, we did all kinds of salads. And now the time has come when preparations are in full swing.

So, how can you cook such cabbage and manage to do it both instantly and deliciously? As always, a simple recipe will help, which always helps me out year after year.

It is at home that you can experiment and add it as a supplement various ingredients, such as bell peppers, garlic and even cucumbers.

I think that each recipe needs to be discussed in more detail. So look suitable option and get down to business. After all, you can make such a salad right today and feed your belly with new potatoes, or open a jar in winter and remember the past summer.

We will need:

• young head of cabbage - 1 pc. (600-800 g)
• water - 1 l
• table salt - 2 tbsp
• granulated sugar- 2 tbsp
• garlic - 5 cloves
• mustard seeds - 3 tbsp
• vegetable oil - 0.5 tbsp.
• bay leaf - 2 pcs.
• vinegar essence 70% - 2 tbsp
• pepper sweet pea— 6 pcs.

Stages:

1. Inspect the head of cabbage, remove all dried and flabby leaves. Then start cutting, cut it in half, remove the stalk, and divide it into pieces depending on the size. It is enough to do this in 6-8 parts.

After this, fold the pieces into deep container and move on to the next stage of work.

2. So, start preparing a special filling, mix salt and granulated sugar in a cup, pour warm or hot water and stir. As soon as the bulk ingredients dissolve, feel free to add the vegetable sunflower oil.

3. Wait about half an hour until the marinade reaches room temperature and immediately pour in the vinegar essence. Then add bay leaves, peppercorns and mustard seeds, which will add and give an even more interesting taste. Stir and let stand for 5-10 minutes.

4. Then use a sharp knife to chop the peeled garlic cloves. Or you can apply fine grater. Sprinkle garlic on the chopped cabbage and immediately pour in the prepared cold marinade.

5. Now come up with a pressure, for this you can take any plate or lid and put a jar of water or something very heavy on it. Leave to marinate on the counter at room temperature for a few days, about 2-3 days.

7. And also fresh or Korean carrots. In general, think about the serving and help yourself to your health! She leaves the table at age, especially if there are young potatoes standing nearby homemade. Happy discoveries, friends!

Instant pickled cabbage - a very tasty recipe for a 3 liter jar

Now, as promised, we move on to the next option, which will allow us to place the cabbage in a special way in glass containers and store it in a cool place for a long time. With all this, the preparation will turn out incredibly tasty, you will definitely lick your fingers. And ask for more.

Did you know? By the way, there are recipes in which the brine is taken either hot or extremely cold.

But, there are also super options where the cabbage is poured with boiling oil so that it is amazingly saturated with all the aromas of spices; I remembered this about the Korean version. IN Lately he fascinates everyone more and more.

We often make sauerkraut (if pressure is placed on the vegetables and they sit at room temperature for a couple of days with salt), and we say that we pickled it. Personally, I think that here, whoever is used to it. But, nevertheless, conservation still does white cabbage preparation sweetish and has no sour smell. In general, how many people have so many opinions.

In any case, the secret of pickled cabbage is in the marinade. To learn how to prepare it correctly and exactly when to pour it, read the step-by-step instructions below.

We will need:

• cabbage of any kind - head of cabbage
• carrots - 2 pcs.

Brine for 2 liters of water:

• granulated sugar - 4 tbsp
• salt - 4 tbsp
• vinegar 9%-10% - 16 tbsp
• bay leaf - 4 pcs.
• peppercorns - 6 pcs.

Stages:

1. Make the initial marinade, bring water to a boil, add salt, sugar, peppercorns and bay leaf. As soon as it boils, pour in the vinegar and bring to a boil. Cool to room temperature.

2. Chop the cabbage and grate the carrots. Mix these two vegetables in one bowl.

3. And start packing into the jar. Do this with little effort, compact it. Then pour in the cooled marinade to the very edges.

4. Screw the workpiece tightly and hermetically, after 8 hours you can try it. It can be stored for quite a long time in the refrigerator or where it is cool and there is no access to light.

A simple recipe for pickled cabbage in a food jar

Let's move on. To be honest, I can say with confidence that pickling or canning cabbage is a responsible matter. After all, you can add so many flavors that you will try new masterpieces every time.

This recipe is quick and very tasty, thanks to the fact that the cabbage here is placed in a liter jar and can be tasted after 24 hours.

Did you know? For original taste you can use coriander and ground pepper, and instead of vinegar - citric acid.

Well, if you are not comfortable with such spices, then read the article below, in it you will find recipes for cabbage with other ingredients, such as apples or beets. I definitely recommend trying all these simple cooking methods. And choose your one and only. But I think this particular recipe will become your favorite. Is it so? Write your short review, leave your opinion.

We will need:

• White cabbage - 500 g
• Garlic - 3 cloves
• Coriander grains - 0.5 tbsp
• Carrots - 1 pc.
• Bay leaves - a couple of pieces.

For the marinade:

• Coarse rock salt - 1 tbsp
• Refined sunflower oil - 2 tbsp.
• Granulated sugar - 1.5 tbsp
• Citric acid - 0.5 tsp.
• Water - 0.5 l

Stages:

1. Start by rinsing the cabbage, and then shred it using a super grater, which can easily cope with this task. Usually such devices are found in any home. Do the same with carrots, you will get vegetable shavings. Press the garlic through a press or finely chop it with a kitchen knife. Combine all this in one bowl and squeeze well with your hands and stir until smooth.

2. Next, fill with this vegetable preparation liter jar, and this should be done by lightly pressing on the mass. Just press down. After a gap of 2-3 cm, add coriander seeds (no need to grind them), then cabbage and carrots again, and so on. Once everything is laid out, add pepper and bay leaves on top.

3. Now you need to make hot brine. Add salt and sugar to boiling water, stir and simmer until the ingredients dissolve. Then add citric acid. She will dissolve in no time. Turn it off and run to fill the jar to the very top.

4. As you can see, the grains may float slightly to the surface, this is how it should be, the marinade will raise them. Cover with a plastic lid and leave to rest at home in a warm place, but not in the sun, for one day. It is possible to try and treat everyone after 12-16 hours.

5. But truly this ancient and wonderful recipe says that you need to soak such a delight for 24 hours, and then eat it, watering it with vegetable oil.

Advice! If it seems to you that there is a lot of marinade, then you can gently squeeze it out with your hands or a spoon, and then flavor it with oil.

Instant pickled cabbage for the winter in jars

As promised, a wonderful recipe that will give you new sensations in taste, since it is prepared exclusively with sour Semerinko apples. These contain a lot of acid and will only speed up the canning process. Who would have thought, but it is so.

Cool idea! And instead of vinegar essence, here we use freshly squeezed lemon juice. It comes out awesome! It's worth a try and never change this option.

Another important rule for such a preparation is the proportions of salt, because the final result will depend on them. If you take too much, the dish will be over-salted, if you take too little, it will generally sour and be soft and crumbly in structure. The main thing is to get a crispy structure. Therefore, 5 kg of cabbage is usually added to 100 g of salt.

Pass this option on from generation to generation, let it become one of your favorite and unique ones. Good luck.

We will need:

for 1, 2 and 3 liter jars:

• salt - 2-3 tbsp. l
• water – 250 ml
• any cabbage, white cabbage shown - 2 kg
• Semerinko apple – 2 kg
• lemon - 1 pc.
• coriander - optional
• peppercorns - 10 pcs.
• carrots - 2 kg

Stages:

1. Vegetables and fruits, as you may have noticed, are used in equal proportions, cut into strips. Of course, if you decide to make a large batch, then take a grater, it will be too tedious by hand.

Remember, all the top leaves from the cabbage should be removed and not used, otherwise you will ruin the whole job.

2. Mix all the chopped products with your hands and pepper in your own way. Then add coriander. But dilute salt and the juice of one lemon in water, you get such a drop-dead sour brine. Pour it into the vegetable mixture and stir.

3. Then take clean, sterile jars and press the prepared mixture tightly into them. And at the very end, place whole leaves of cabbage right on top. Cover with nylon covers and lower into the cellar for long-term storage. If you want to try it today, then wait 24 hours in a warm place and eat to your health!

Canned cabbage with Korean seasoning pieces

The author of this story called this snack a bomb. And indeed, if you haven’t tried this delight yet, then you’re clearly out of the loop. After all, it is incredibly tasty, and it won’t be difficult to make. Dedicated to all gourmets of spicy cuisine, by the way, using this principle you can make both, and even.

You will need the following product components for this work. Don't forget about the seasoning Korean salads, it will obviously be better with her. Take it around 1 tsp

But for the marinade the following:

Marinated cabbage with bell pepper - very tasty in a jar

I think that when it’s autumn, we are ready to do anything so that the vegetables don’t go to waste and we begin to think and think. And then all sorts of thoughts come, such as combining several components into one at once. Why not. Look what an exquisite and elegant appetizer came out of sweet bell peppers with cabbage and carrots. Crunch for your health!

Complement your lunch or dinner, and also serve at a feast or for

We will need:

Stages:

1. Wash all vegetables and dry with a paper towel. Remove the core and stalk from the bell pepper and peel the carrots. And chop all the vegetables into thin pieces. By the way, you can grate the carrots on a coarse grater.

2. Now make the marinade. Dissolve salt and sugar in water, then pour in refined sunflower oil. Bring this mixture to active boiling, pour in vinegar.

3. Now mash all the vegetables in a bowl with your hands.

4. Then transfer the vegetable mass into a clean jar. And tamp lightly so that it is tight. It turned out to be 1.5 liters of salad. Fill each container with hot marinade. Put on plastic lids and cool, then place on the middle shelf in the refrigerator.

One more tip! It’s best to make this preparation the day before, and in the morning you can taste it.

4. It turned out very beautifully, and most importantly, this dish is juicy and aromatic. Your household will definitely appreciate it. Bon appetit!

Korean pickled cabbage

Everyone knows that a couple of years ago, or maybe decades, that fermenting or pickling cabbage was very difficult and time-consuming. But, as they say, nothing stands still. Previously, people stored vegetables in tubs or barrels. And now everything has become much simpler. I don’t know who, but one probably smart chef came up with such an extravagant presentation in order to somehow stand out from the crowd. Well, we took and adopted this experience.

Who would have thought, but this particular Korean recipe will become one of the best and favorite among Russians. Because we almost all love spicier dishes. After all, they all whet your appetite and give you a boost of energy.

We will need:

Stages:

1. Shred the cabbage using a vegetable slicer. And pour salt and sugar directly into it. Start squeezing it with your hands until the juice comes out.

Pass the carrots through a special grater for Korean carrots. Squeeze the garlic through a press. Stir.

2. Heat vegetable oil in a frying pan until lightly smoking. Then add ground red pepper and coriander here, mix with a spoon. And let it pierce for 5-10 seconds.

3. Then pour this oil over the carrots. Stir with a tablespoon. And add these carrots plus vinegar to the cabbage. Stir.

4. Cover with a plate and make a press and leave in a warm room for 10-12 hours, and then store in the refrigerator and eat to your health!

5. This is such a delicious dish. I hope you liked it too. Enjoy!

Crispy and juicy cold brine pickled cabbage

As you may have noticed, it was mainly used in previous recipes. hot marinade for cabbage, we will use the cooled one for this. The result is also tasty, with a slight spiciness, and also has a garlicky taste.

We will need:

Stages:

1. First make the marinade, take half a liter of water and place it in a saucepan, then take about 5 tbsp sugar, 1 tbsp salt and two bay leaves. For charming notes, also add cloves and two types of pepper, allspice and black peas. Boil this potion and cook for 5 minutes.

2. Chop the cabbage and grate the carrots on a coarse grater or Korean grater. Chop the peeled garlic cloves into small pieces. Mix everything.

If the cabbage is a bit chewy, crush it with your hands until the juice releases.

3. Now pour the marinade directly into the bowl and stir. Place the press and let it stand in this position for about 30 minutes. After the time has passed, the vegetables will shrink, as it should be. For storage, you can transfer it to a jar or store it in a saucepan.

4. You can eat within 1 hour, but it’s better to wait 1 day. Decorate green onions. Like this vitamin snack It turned out moderately sweet and sour. Have a nice experience!

Pickled cabbage under an iron lid - the best recipe for the winter

Would you like to get acquainted with one more simple recipe? Then it’s in front of you, I want to demonstrate it, because here you don’t need to tediously chop cabbage for hours into thin shavings. It will be enough to use a knife, since the vegetable will be cut into pieces.

This great snack will help you diversify your holiday table and amaze everyone. In addition, you can easily pack it in jars, and take it out in winter and try it.

In winter, you obviously won’t be able to pull off this salad by the ears. Ah-ha. So, let's get to work.

We will need:

for 4 cans 3 l:

• a head of cabbage - enough for a jar
• garlic - head
• bell pepper - 3-4 pcs.
• carrots - 3-4 pcs.

For 2 liters of marinade:

• water - 2 l
• vinegar 9% - 125 ml
• bay leaf - 3-4 pcs.
• allspice peas - 4 pcs.
• salt - 4 tbsp
• sugar - 1 tbsp.
• allspice - 5 pcs.
• cloves - 6 pcs.

Stages:

1. Carefully cut the cabbage into arbitrary pieces so that they fit comfortably into a three-liter jar. You can cut carrots in any way, into circles or cubes, as well as into strips. The bell pepper is not finely chopped, but cut into halves. Peel the garlic and cut into slices.

Did you know? Hot pepper and apples will add an unusual note.

Thus, in random order, throw all the vegetables into sterile jars.

2. Make the marinade, add a glass of granulated sugar and salt to already boiling water, stir. Add cloves, peppercorns and bay leaves, pour in 9 percent vinegar and boil. Immediately turn off the pan and pour this brine to the very top of the jar.

3. Close with metal lids with a special key. Leave the pieces to stand at room temperature for 2 days, and then put them in a closet or cool room for storage.

Spicy-sweet cabbage with beets and garlic

I also want you to add such an interesting and unusual version of pickling with beet to your collection. After all, it is this vegetable that gives it an extraordinary taste and also makes the snack even more beautiful. After all, cabbage becomes and turns purple. And carrots will make this dish sweeter. In general, it will still be a delicacy.

In fact, this recipe refers to Georgian cuisine. We will look in more detail in next time in a separate article. And now I propose to take this one into service.

We will need:

for a 1 liter jar:

• Small beets - 1 pc.
• Carrots - 1 pc.
• White cabbage - 0.7 kg
• Coarse table salt - 1 tbsp
• Water - 750 ml
• Onion - 1 head
• Garlic - 10 cloves
• Ground red pepper - a pinch

you can take a 2 or 3 liter jar, then increase the ingredients in the required proportions

Stages:

1. Peel the beets and carrots and wash them in water first. Then chop everything, the beet into half rings along with the onion, and it is better to cut the carrots into slices.

2. Chop the cabbage into rags, that is, into small pieces of arbitrary size.

3. Then start placing it in a 1 liter jar, and you need to do this in layers. Place onions on the bottom, then cabbage, beets, cabbage again and the final layer - carrots.

3. Now pour a large tablespoon of salt on top, plus a pinch of red pepper and pour plain water, boil it in advance and cool to 40 degrees.

Put on a nylon cover and leave in a warm place for 3 days. And then take a sample, gentlemen. It looks simply gorgeous.

Cabbage salad for the winter - recipe “Finger lickin’ good” with cucumbers

Do you want to make a vegetable duet or trio? So why not combine tomatoes, cucumbers and cabbage in one jar at once? It will look just great, and most importantly, it will be very, very tasty.

This is interesting! Our ancestors called cabbage the third bread. So let's not break traditions.

This salad is popularly called Kuban salad; it has actually been tested for decades. And by the way, another feature of this dish is that it is prepared without sterilization and without garlic.

We will need:

For 5 liters - vegetables 1 to 1, that is:

• carrots - 1 kg
• tomatoes - 1 kg
• cabbage - 1 kg
• bell pepper – 1 kg
• onions - 0.5 kg
• salt - 1.5 tbsp
• sugar - 110 g
• vinegar 9% – 150 ml
• black pepper - 18 pcs.
• bay leaf - 8 pcs.

Stages:

1. Wash the gherkins and tomatoes in water and then cut into pieces, as shown in this photo.

2. Chop the cabbage and immediately add granulated sugar and then salt (half of the total amount). Start kneading with your hands until the juice comes out.

Chop the onion into half rings, but grate the carrots on a coarse grater. Chop the bell pepper into cubes. Combine all the vegetables in a bowl and add sunflower oil, sugar and salt. Stir. Next add bay leaves and peppercorns. + 50 ml vinegar. Stir thoroughly with a wooden spatula.

3. Leave the salad to marinate. In an hour you will see the juice. You can already use it. But, if you are making it for the winter, then bring the entire mixture to a boil over medium heat and cook for 8 minutes. Then pour in the remaining 100 ml of vinegar and continue cooking for 1 minute.

5. Twist the lids. Turn them over on the other side with the lids down, put them in a fur coat and let the jars cool, and after 24 hours take them to the cellar.

As you can see, no additional heat treatment was performed, the result will definitely surprise and delight you. Enjoy!

Pickled cabbage rolls with carrots for the winter

Well, another autumn exclusive, these are cabbage rolls or you can call them whatever you like, rolls. There is nothing difficult, but the gourmet looks incredibly beautiful, use it as ready-made snack at any formal event. Find out all the details in this video.

This is a modest selection of autumn and winter salads released today. I tried to find for you the fastest recipes for pickling cabbage. I hope you found what you were looking for. See you on the site.