Red cabbage for the winter in jars: very tasty crispy pickled cabbage ":

Cabbage with a red hue in its appearance most of all resembles a white-headed analogue. But for some reason, she rarely finds a free spot in our gardens. The main difference between such a vegetable is the foliage of a red-purple hue. It has no less positive features than pickled cabbage familiar to everyone. It contains the same beneficial elements, to which should be added anthocyanin, which gives the leaves their characteristic color. This vegetable contains more sugar, protein, minerals, vitamins. The product is recommended for people suffering from iron deficiency in the body.

We also advise you to try other winter preparations: salted chanterelles or sorrel.

Simple option

Cabbage should delight not only in summer but also in winter. This cooking method is perfect for housewives who do not have time to prepare. The recipe is quite simple, and the finished dish turns out to be tasty and aromatic.

Products:

laurel - 4 pcs.;
black pepper - 12 peas;
carnation - 4 inflorescences;
table salt - 40 g;
granulated sugar - 80 g;
cabbage - 2-3 kg;
vinegar 9% - 220 ml;
filtered water - 1 l.

The preparation itself:

Rinse jars, sterilize in the oven or over steam. It is enough to boil the lids for a few minutes.
Rinse the main ingredient, clean it. Chop into thin strips. Arrange tightly in a container.
Pour water into a saucepan, bring to a boil. Pour in seasonings, lavrushka, canning salt, granulated sugar. To enhance the aroma, it is allowed to add a little cinnamon and oil. Cook until the bulk ingredients are completely dissolved. Remove from the stove, gently pour in the acid, stir.
Fill containers with hot marinade, roll up and leave on the kitchen table until completely cooled. Remove the red cabbage, cooked for the winter, in the refrigerator for 3 days.

How to whip up?

Five minutes. Add fresh ginger root grated on a fine grater to the finished cabbage, 2-3 tablespoons per jar. A quick, original and very simple snack is ready.
Lean salad.
Chop 50 g of pickled cucumbers and a head of onion, add to the rest of the ingredients.
Season with oil, salt and pepper, mix everything and serve.
Pies from ready-made dough with cabbage. Heat a frying pan with vegetable oil, put 400 g of salted cabbage there and fry for 15 minutes, stirring occasionally. Add 2 tablespoons tomato paste and sauté for another 5 minutes. The filling is ready, shape the patties and fry on both sides.

Tip: Ready meals can be served in portioned plates, garnished with herbs and a small amount of fresh vegetables.

- this is an excellent replacement for the usual one, it is not only sweeter, but also healthier. By salting it once, you will not only save time on preparing a snack in the future, you will also have the opportunity to cook many other dishes.

Few people like red cabbage because of its pungency. But there are recipes where you can enjoy this vegetable to your fullest without feeling any spicy aftertaste.

Few people like red cabbage because of its pungency.

In order for red cabbage to delight you not only on hot days, but also on frosty days, you need to twist it for the winter. To do this, you need the simplest, but no less delicious recipe, according to which you can easily prepare a pickled dish.

First you need to prepare the products:

Red cabbage.
Lavrushka - three leaves.
Black pepper - ten peas.
Carnation - five pieces.
Salt - 1.5 tbsp l., sugar - 3 tbsp. l.
Vinegar 9% - 200 ml.
Water - a little less than one liter.

Preparation:

First, chop the cabbage and tamp it in a jar.
When you're done, skip ahead to making the marinade right away. To do this, take a saucepan and pour in the right amount of water. Wait for the water to boil.
Then add spices and peas. Wait about five minutes for everything to dissolve well (you can add a little cinnamon and vegetable oil).
Next come the rest of the ingredients besides the vinegar: add it at the very end.

Pour the finished marinade (preferably hot) into a jar and leave the dish in the refrigerator for three days.

> Pickled red cabbage (video)

Culinary secrets

Even a hostess who has no experience in home canning can close several jars of red cabbage salad for the winter. The culinary secrets that we are in a hurry to share with the readers of the Novy Domostroy website will allow you to get a result that will not disappoint.

Always remove the top leaves from the head. They have a protective function and are usually lethargic and dirty. The head of cabbage also needs to be washed and dried with a towel.
The more neatly the cabbage is chopped, the tastier and more beautiful the finished salad will be. Experienced housewives use a special grater to grind this vegetable. This device allows you not only to get small and even cabbage straws, but also to speed up the process of preparing the salad.
Other vegetables that make up the salad are also carefully chopped, otherwise its appearance will leave much to be desired.
The technology for preparing cabbage salad can be different. Sometimes the vegetable mixture is poured with hot marinade or stewed before being placed in jars. More often vegetables are placed in jars raw, then containers with snacks are sterilized in a water bath or in the oven.
Salad jars harvested for the winter must be washed with soda. If the recipe does not provide for sterilization of snacks in cans, then the container must first be sterilized.

Under nylon lids, a red cabbage snack is stored in the refrigerator for no more than two months. For longer storage, cans are rolled up with metal lids. Hermetically sealed canned food can be stored at room temperature, although it will be more comfortable for them in a cool place.

You may be interested in recipes for red cabbage salad, intended to be consumed immediately after preparation.

How to make Korean spicy red cabbage with carrots?

Almost any vegetables are cooked in the "Korean" way, I like a spicy carrot appetizer in an Asian style. Is it possible to salt such spicy red cabbage? Of course, a delicious recipe with carrots and hot peppers will delight lovers of this original cuisine. And a special sourdough will significantly reduce the time from preparing a snack to getting it on the table.

Required products:

3 kg of cabbage;
4 carrots;
2-3 hot peppers;
75 g of viburnum;
10 g of black bread;
2 tbsp ground hot red pepper;
2 tbsp Sahara;
2 tbsp salt.

Cooking procedure:

1. Chop the cabbage into strips or small cubes. Place in a bowl of sufficient volume and cover with salt. Stir and lightly remember until juicing appears.

2. Grate the carrots with a special Korean carrot grater or just a coarse grater. Send to the same container, add sugar and ground red pepper, mix well.

3. Prepare a special leaven to speed up the fermentation.To do this, wrap the bread in a cabbage leaf, fasten the edges with a toothpick. Place on the bottom of the prepared 3 liter jar.

4. Put vegetables in the same jar in layers, tamping carefully. Lay the viburnum and hot peppers cut into rings on top of each layer.

5. Leave the jar at room temperature for 3 days. Periodically pierce the compacted mass with a fork or knife to facilitate the release of the carbon dioxide formed as a result of fermentation.

After 3 days, put the finished product in a cool place, for example, in the refrigerator, where it will be stored until use. Serve drizzled with vegetable oil and garnish with herbs.

Tinned preform "Mood"

The recipe for red cabbage is simple but time consuming. The finished snack is crispy and aromatic. It is recommended to serve on the table beforehand with a small amount of vegetable oil.

Products:

cabbage - 1.8 kg;
clean water - 500 ml;
carnation - 4-5 inflorescences;
chili - 15 g;
laurel - 3 leaves;
garlic - 10 cloves;
black pepper - 4 pcs.;
sweet peas - 3 pcs.;
granulated sugar - 50 g;
table salt - 50 g;
apple bite - 100 ml.

Shredded red cabbage

Peel the cabbage forks, rinse and chop into thin strips. The net weight of the product should be 1 kg. Transfer to a large food bowl, sprinkle with a little salt and stir. There is no need to crunch, otherwise the preservation will not crunch. Cover and leave for 12 hours to form a juice in the cold.
Rinse the jars, carefully place them on a baking sheet and put them in the oven. Dry, and just boil the lids for 3 minutes.
Rinse the hot ingredient and cut lengthwise into 2 equal parts. Remove seeds, white partitions. Chop into strips or cubes, as you like. Peel the garlic cloves and cut with plastics.
Put spices, chili and garlic on the bottom of the processed containers, and then tamp the cabbage tightly and pour the juice that has evolved overnight.
Now let's move on to preparing the marinade. Pour water into a saucepan, add canning salt, granulated sugar. Cook until completely dissolved.
Remove from heat and add acid and fill container. Cover, sterilize for a quarter of an hour.
Carefully remove the cans, roll up, turn over and store in the cold.

Unusual recipe for red cabbage marinated with wine

What you need (for 1.5 l):

red cabbage - 1 kg;
salt - 100 g;
sugar - 100 g;
dry red wine - 0.2 l;
apple cider vinegar - 0.5 l;
black peppercorns - 5 pcs.;
laurel leaves - 2 pcs.

Gently chop the cabbage, mix with salt, crush, put in jars. Banks must first be sterilized.
Combine the remaining ingredients, boil for 10 minutes. Pour over the cabbage.
Close the jars with plastic or metal lids, store in the refrigerator or cellar (at a temperature no higher than 10-12 degrees).

This recipe applies to British cuisine. To some of our compatriots, the marinade will seem overly concentrated, but not to those who love very spicy and savory snacks.

Pickled recipe

Ingredients:

Red cabbage - 3 kg.
Bay leaves - 5-6 pieces.
Garlic - 1 small head.
Black peppercorns - 5 peas.
Allspice peas - 5 peas.
Dried cloves - 5 pieces.
Sugar - 2 tablespoons.
Non-iodized salt - 2 tablespoons.
Table vinegar 9% - 5 tablespoons.
Boiled water at room temperature - 1 liter.

Cooking method:

Prepare the cabbage: remove the damaged top leaves.
Chop it into strips medium in length and width.
Peel the garlic, then cut it into thin slices.
Combine both ingredients in a deep bowl while squeezing with your hands.
Sterilize clean cans.
First put the spices on the bottom of the jars, cabbage and garlic on top. Try to tamp the vegetables as tightly as possible.
Marinade: Pour water into a saucepan, put on fire and bring to a boil, add sugar and salt. Boil for 2 minutes and pour in the vinegar.
Pour the finished marinade into the jars with the blank.
Cover and place to sterilize. We put half-liter jars for 15 minutes, liter jars for 30 minutes.
Roll up the lids after sterilization. You can eat it in a day, ideally, keep it for at least 4 days.

Recipe variations

Salting red cabbage for the winter in jars is done in different ways. Experimental enthusiasts bring new ingredients to the traditional recipe.

With beet juice

For a Georgian pickled cabbage recipe you will need:

head of cabbage - 3 kg;
garlic - 6 large cloves;
medium-sized beets - 2 pcs.;
coarse table salt - 6 tbsp. l .;
sugar - 4 tbsp. l .;
water - 1 l;
vinegar 9% - 250 ml;
spices (peppercorns, cloves, bay leaves, cinnamon) - to taste.

Preparation:

Beets are washed, boiled or baked until tender.
Sterilize 3 liter jars.
The cabbage is finely chopped, placed in a deep, wide container.
Sprinkle with salt, sugar, wrinkle a little.
Add spices, mix.
Beets are finely rubbed or passed through a meat grinder.
Marinade is cooked: beet juice is squeezed into boiling water, removed from heat, vinegar is added.
The vegetable mass is placed in jars, tamped. Pour in hot marinade.
Roll up with sterilized metal lids.
The containers are turned upside down. Wrap up with a blanket.

After complete cooling, the workpieces are stored in a cold place: cellar, basement, refrigerator.

With bell pepper

Ingredients:

head of cabbage - 1 kg;
bulgarian pepper - 1 kg;
large onions - 1 pc .;
cloves - 3 pcs.;
coarse salt - 75 g;
sugar - 50 g;
vinegar 9% - 40 ml.

Step-by-step instruction:

The cabbage is chopped with medium strips.
The peppers are washed, the stalk is cut off, the seeds are removed. Place vegetables in boiling water for 3-4 minutes, then in cold water. Cut into long strips.
Peel the onion and finely chop it.
Vegetables are laid out in a deep bowl, sprinkled with salt and sugar. Stir.
Add vinegar, cloves, mix again.
Transfer to small jars.
Pasteurized for 30 minutes.
Roll up with metal lids.

After cooling, the product is stored in a basement, cellar or refrigerator.

With apples

For pickling take sweet and sour apples.

Ingredients:

red cabbage - 1.5 kg;
apples - 2 pcs.;
large onions - 1 pc .;
dill seeds - to taste;
coarse salt - 3 tbsp. l.

Step-by-step instruction:

Cabbage leaves are finely chopped.
Apples are washed, peeled, cut into strips.
Peel the onion, cut into thin half rings.
Sprinkle the cabbage with salt in a deep wide bowl, crush it.
Add apples, onions, dill seeds. Stir.
The mass is transferred to clean glass jars and tamped.
Cover with gauze, put under the load.
Leave at room temperature for 3 days.
For storage, they are removed in a cool place, having previously closed the containers with nylon lids.

With raisins

A delicious recipe for red cabbage with raisins will appeal to lovers of dried grapes and honey.

Ingredients per 500 ml jar:

300 g of chopped red cabbage;
2 tbsp. l. olive oil;
1 tbsp. l. honey;
3 tbsp. l. seedless raisins;
1 tsp coarse salt;
1 medium sweet and sour apple;
50 ml of apple cider vinegar;
parsley leaves to taste.

Step-by-step instruction:

Raisins are washed, soaked in hot water for 10-15 minutes, dried on a towel.
The apple is washed, peeled, rubbed coarsely.
Finely chop the parsley.
Chopped cabbage, apple, raisins, parsley are mixed with salt in a bowl.
For the marinade, mix vinegar, oil and honey.
Pour the vegetable mass with marinade and mix well.
Put in the refrigerator for a day.

After 24 hours, the snack is ready to eat. Sprinkle with chopped walnuts before serving.

Important! For long-term storage for the winter, the mass is transferred to sterilized jars and rolled up.

Instant recipe

When salting, a lot of time is spent on cutting vegetables, and fermentation lasts several days. There are also quick ways to cook such cabbage.

Ingredients:

red head of cabbage - 2 kg;
water - 500 ml;
salt - 100 g;
sugar - 100 g;
vinegar 9% - 200 ml;
peppercorns - 5 pcs.;
bay leaf - 3 pcs.;
cloves - 5 pcs.

How to cook:

The upper leaves are removed from the head of cabbage, cut into 2 parts, the stump is removed.
Each half is cut into pieces of such a size that they fit easily into the jar.
Put the vegetable in a wide container, sprinkle with salt. Leave for 2-3 hours.
Brine is prepared: salt, sugar, spices are poured into boiling water. Boil for 2-3 minutes. Harvest bay leaves.
Remove from heat, add vinegar.
Cabbage pieces are transferred to clean glass jars, poured with hot brine.
Sterilized for 30 minutes.
Roll up with metal lids.

With sweet pepper

This preparation of red cabbage for the winter turns out to be tasty, aromatic and healthy. Vinegar is completely absent in the composition, which makes it safe for people with malfunctioning of the digestive tract. It is necessary to store the snack in a dark, cold place. As a variety, you can include fresh celery stalks in the salad.

Products:

clean water - 1 liter;
sugar - 1 glass;
turnip onions - 0.2 kg;
cabbage - 1.5 kg;
pods of red and yellow pepper - 1.2 kg;
rock salt - 3 tbsp;
dill seeds - 1.5 tsp

We proceed as follows:

Rinse the cabbage forks, remove the top unsuitable leaves and stump. Chop into thin strips. Place in a large bowl, add seeds, salt and sugar. Mix thoroughly with light pressing movements, cover.
Peel the onion, chop into half rings, place in a separate bowl.
Rinse the pepper, dip in boiling water and cook for 5 minutes. Gently remove, peel off a thin skin. Cut into 2 parts, remove seeds and stalk, cut into slices.
Mix prepared vegetables with cabbage, arrange in sterile containers. This must be done tightly so that there is no free space in the banks. Cover, sterilize for 20 minutes. Roll up or twist, turn over and cover. Leave to cool completely.

Red cabbage salad with pumpkin and apples for the winter

The salad prepared according to this recipe of Romanian housewives turns out to be very tasty and, moreover, satisfying.

Ingredients:

Red cabbage - 1 kg.
Sweet bell pepper - 0.5 kg.
Sweet and sour apples - 0.25 kg.
Pumpkin - 0.25 kg.
Bulb onions 2 pcs.
Water - 1 liter.
Salt - 2 ½ tablespoons
Sugar - glass
Vinegar 9% - ½ cup
Dill seeds - ½ teaspoon
Garlic - 5 cloves
Bay leaf - 1 leaf in each jar.

Preparation:

The cabbage is shredded. Cut onion into thin half rings, pepper into strips or small squares, apples into thin slices, pumpkin into thin strips, garlic into thin circles.

It is better to pack red cabbage salad prepared for the winter in half-liter jars - so it will be eaten at one time.

Mix the prepared ingredients with salt in a large container, carefully so as not to crush the apple slices by kneading with your hands. They are laid out in sterilized jars, putting bay leaves in each on the bottom.

Dissolve sugar in water, bring to a boil and pour in vinegar. Salad is poured with hot marinade and rolled up. The prepared workpiece turns out to be even tastier if it cools slowly. Therefore, the cans are turned upside down and wrapped up warmly, leaving so for two days.

Store the workpiece in a cool place.

Bulgarian purple cabbage salting recipe

Not only in our country they know how to deliciously salt cabbage. Residents of sunny Bulgaria also love this product, but they cook it according to their own recipe. Thanks to the barley grains, fermentation occurs faster, and the cabbage itself acquires a rather interesting taste.

It is worth noting that according to this recipe, the Bulgarians do not chop the cabbage when salting, but cut it into 4 parts, which does not take much time for salting. Thus, the fermented vegetable can be either cut for serving or made cabbage rolls from it.

Attention:
no matter what they say about the benefits of iodized salt, it is not suitable for fermentation, as it softens vegetables. As a result, they are lethargic and not crunchy. The same applies to sea salt, as well as the "extra" type. Use only coarse rock salt.

Time for preparing:

30 minutes

Servings:

100

Energy value

calorie content - 10.4 kcal;
fats - 0 g;
proteins - 0.8 g;
carbohydrates - 1.8 g.

Ingredients

red cabbage - 10 kg;
water - 4 l;
barley - 50 g;
rock salt - 1 glass.

Step by step cooking

Choose large cabbage. If there are damaged or dried leaves on the fork, then cut them off and wash the rest. Trim the bottom of the stump. And divide the cabbage into 4 parts from bottom to top. Throw the barley grains into a barrel or other large container, and then lay out the cabbage with the middle up.
Boil water. Stir salt in it (250 ml glass). Rock salt contains impurities, so let the brine stand and then drain carefully so that the haze remains underneath. Pour cold saline over the cabbage.
Find a lid or spider that you can use to crush the cabbage. Place a large rock or other heavy object on top. Keep the barrel indoors at room temperature.
Try the pickle the next day. If it turns out to be too bland, the cabbage may simply turn sour. In this case, you need to prepare a little concentrated solution with salt. Drain the brine, mix with fresh solution and pour back. If the cabbage is too salty, then do it differently: the drained brine is gradually diluted with clean water.
Cabbage may be salted unevenly. To prevent this from happening, during the first week, you need to drain the brine once every 2 days and pour it back. In the second week, do this procedure twice, and once during the third week.
After about a month, you can try Bulgarian sauerkraut. If it hasn't salted yet to your taste, then leave it for another 1-2 weeks. If you are ready, then put it in a cool place (for example, in a basement, cellar or on a glazed balcony, where the temperature can be maintained at 10-12 ° C). Make sure the cabbage is always covered with water, otherwise mold may develop.

Winter red cabbage salad with raisins and walnuts

What you need (for 1.5 l):

red cabbage - 1 kg;
light raisins - 50 g;
grape vinegar (6 percent) - 100 ml;
refined vegetable oil - 120 ml;
brown sugar - 40 g;
thyme - 15 g;
walnuts - 50 g;
salt, pepper - to your taste.

Combine chopped thyme, sugar, salt, half the recipe oil, and vinegar. Warm up.
Put finely chopped cabbage in the resulting mixture, mix. Sweat for 5 minutes.
Add the steamed raisins and chopped nuts, then simmer in the pan for another 2-3 minutes.
Pour half of the remaining oil into clean jars, spread the cabbage over them, fill it with the rest of the oil.
Cover the jars with lids, before removing the rubber rings, if the design involves their use.
Put in the oven, preheat it to 150-160 degrees. Sterilize the snack within an hour.
Roll up the cans, remembering to replace the rubber bands.

Red cabbage salad with raisins works well at room temperature.

Sauerkraut

Autumn is a great time of the year when you can make delicious, juicy and beautiful preparations. Sauerkraut for the winter according to this recipe will decorate any table or complement a vegetable salad. The cooking process is no different from the white-leaved sourdough.

Products:

cabbage - 5-6 kg;
peppercorns - 40 g;
grapes - 2 kg;
apples - 2 kg;
grape leaves - 300 g;
canning salt to taste.

Cooking procedure:

Rinse the cabbage, cut the stump and remove the superficial inedible leaves. Chop into strips. Put the main ingredient in a large saucepan, season with plenty of salt and mash.
Rinse the apples, remove the seed box and cut into wedges.
Sort the grapes, wash thoroughly and dry. Remove spoiled and unfit for food.
It is recommended to take a food bucket or bowl for the starter culture. Cover the bottom with grape leaves, if they are not there, then cabbage leaves. Then prepared ingredients are laid out in layers.
The procedure is carried out until all the components are finished. Each of the new layers must be pressed tightly with your hands. Place grape leaves on top, cover and leave warm for 4 days.
Arrange in sterile jars with a screw cap, roll up and refrigerate. The dish will be completely ready to eat in 40-45 days.

Cooking recipes

Red cabbage is pickled with a white cousin, but purple or purple leaves have a sweeter taste and less sugar is needed. Basically, the technology of preparation for long-term storage in both species of representatives of the cruciferous family is practically the same.

Classic with vinegar for the winter

The traditional marinade used to preserve red cabbage is boiled from water into which sugar, sunflower oil and salt are poured. Vinegar is added to the hot liquid. To prepare an appetizer according to the classic recipe, you will need:

bay leaf - 5 pcs.;
garlic - 1 head;
bitter and allspice - 16 peas;
6 carnations.

This amount of spices is enough for 2 small heads of cabbage. The cabbage is chopped into thin strips. To prevent the leaves from being hard, you need to slightly mash them with your hands. The garlic cloves are peeled from the shell, crushed into circles.

Seasoning, cabbage is placed in washed and dried jars, filled with marinade. To cook it, dissolve 2 tablespoons of sugar and salt in a liter of water, add 80 ml of vinegar. The workpiece is rolled up with tin lids.

Spicy with beets

It is unlikely that someone will refuse in winter from red cabbage marinated with root vegetables. It can be served as a salad or as an addition to meat. To prepare a spicy dish, you need to take:

garlic;
a glass of sugar;
2 beets;
salt - 60 g;
carrots - 2 pcs.;
sunflower oil - ½ tbsp.

You will need red, black and allspice peas. In the process of pickling, no one has any difficulties:

Root vegetables need to be washed and peeled.
Separate the leaves from the cabbage and cut into pieces.
Vegetables are chopped on a Korean carrot grater.
The components are mixed and placed in a bowl, where all the pepper is poured - both red, black and allspice.
Water and sunflower oil, half a glass of vinegar are poured into another dish, salt is added, sugar is poured and boiled.
The cooled marinade is poured into vegetables, the bowl is covered, oppression is put.

Preparation of ingredients

Any process of salting, pickling or pickling of the harvested crop begins with the preliminary preparation of all the necessary ingredients. When fermenting cabbage, such components are usually the cabbage itself, carrots, garlic, apples.

Other vegetables and fruits can also be used, but this already depends on the exoticism of the recipe you choose. Of course, all ingredients must be pre-treated based on washing and peeling.

Spicy appetizer for the winter

A wonderful red cabbage salad for the winter for a festive table or a snack. Many people like to make sandwiches with it. The recipe is simple, since the workpiece does not require additional heating (sterilization).

Products:

beets - 0.3 kg;
carrots - 0.3 kg;
red cabbage - 1.5 kg;
salt, not iodized - 65 g;
garlic - 5 cloves;
hot ground pepper - 5 g;
clean water - 1 liter;
oil - 120 ml;
vinegar 9% - 120 ml;
granulated sugar - 180-200 g;
black pepper - 4 pcs.;
sweet peas - 3-4 pcs.

Vitamin Bomb

Prepare all vegetables: rinse, peel. Chop the cabbage into medium-sized strips. Chop carrots and beets for vegetable salads. Chop the garlic with a blender or pass through a press.

Combine all prepared vegetables in a large saucepan. Spread the seasonings evenly over the surface.

Pour water, oil into a saucepan and add canning salt, granulated sugar. Cook until completely dissolved, remove from the stove and add acid. Cool the finished marinade and pour into a container with vegetables.

Place a cutting board on top, and put a jar of three-liter water on it. Leave in this form for 3 days in a warm room.

After the time has elapsed, spread out in sterile jars, close and put in the refrigerator.

Step by step recipes

Marinating is more preferable for housewives than pickled vegetables. Housewives are aware of various ways with which you can prepare pickled red cabbage for the winter. Often beets, apples, carrots, onions, peppers and herbs are fermented with it. The traditional marinade consists of water and vinegar, to which granulated sugar, vegetable oil and salt are added. The article presents different recipes that differ in components, processing method and duration.

Classical

Ingredients:

2 heads of cabbage per 2.5 kg;
head of garlic;
6 carnations;
5 bay leaves;
8 allspice and black peppercorns each.

For the marinade:

1 liter of water;
4 tbsp. l. vinegar (9%);
2 tbsp. l. granulated sugar;
2 tbsp. l. salt.

Pickling process:

Chop the cabbage forks, it is better to use a long sharp knife.
Cut the cloves of garlic into thin circles, so the product will look better.
Combine and mix in a wide container.
You can mash cabbage with your hands.
Prepare jars in advance, rinse and dry.
Pour spices, salt, lay cabbage, pour marinade.
Close with lids.

Acute

This dish will be an excellent salad for a festive table or an appetizer for hearty and savory sandwiches. If you want the canning to be stored throughout the winter, then it is recommended to marinate the vegetable with other ingredients, preparing a spicy and tasty dish.

For pickling you need:

2 beets;
1 kg of cabbage;
2 carrots;
4 garlic cloves;
2 tbsp. l. salt;
1 liter of water;
1 tsp ground red pepper;
100 ml of vinegar and vegetable oil;
1 cup of sugar;
three peas of black and allspice.

Step-by-step instruction:

Wash and peel vegetables.
Separate the purple cabbage leaves from the head and chop coarsely.
Grate beets and carrots for Korean carrots.
Combine vegetables in a bowl.
Add peppercorns, add ground hot pepper.
Pour water into a separate container, dissolve salt and sugar, add oil and vinegar.
Boil marinade, cool and add to vegetables.
Cover the container, quickly put it under pressure.
Marinate for 3 days, pour into jars and refrigerate.

In pieces

For this recipe you will need:

1 head of red cabbage;
3 black peppercorns;
cloves, cinnamon, bay leaf - to taste;
20 g of salt.

The marinade contains:

200 ml vinegar;
400 ml of water;
200 g sugar;
salt to taste.

Cooking consists of the following steps:

Peel the head of cabbage from the top leaves, chop into pieces, salt.
Leave for 2 hours so that the vegetable can be well salted.
After the specified time, place the pieces of red cabbage in jars.
Add cinnamon sticks, bay leaf, black pepper and cloves there.
Prepare the marinade: Mix the vinegar with sugar, salt and water.
Heat, but do not bring to a boil.
Pour the vegetable almost to the edges of the jar.
Close and sterilize for half an hour.
After the contents of the jar have cooled, they can be eaten.

It should be added that this type of cabbage has many vitamins, and also has a positive effect on the human body.

After a short treatment, all properties are preserved, which is especially important in winter.

Salting or salting is a way of preserving food with salt, which prevents bacteria and mold from developing in food. After such processing, the products almost completely retain their taste and nutritional properties.

Useful properties of red cabbage

Despite the fact that the cruciferous plant comes from countries with a Mediterranean climate, it normally tolerates the weather conditions of the middle zone, but in Russia it is cultivated much less than white cabbage, but the composition of the vegetable is much richer. The unusual color of the leaves is due to anthocyanins. These substances help to increase the strength of the walls in blood vessels, reduce pressure in patients with hypertension, and remove toxins and radionuclides from the body.

Red cabbage contains selenium, which has a beneficial effect on the thyroid gland, accelerates the synthesis of antibodies. Fiber normalizes the digestion process, cleanses the intestines from fats and toxins. Ascorbic acid strengthens the immune system. The phytoncides present in the leaves fight bacterial infection.

The juice of a vegetable, which in Russia was called blue cabbage, has long been used to treat tuberculosis, bronchitis, and stomach ulcers. The leaves of the culture were used to heal wounds, scratches, and heal scars. Red cabbage is rich in vitamins in the form of:

tocopherol;
folic acid;
riboflavin;
retinol.

The vegetable is useful for women carrying a baby, diabetes, people who are obese. With its regular use, the heart works better, less cancerous tumors are formed, and healthy cells do not regenerate.

The purple color looks very original in the salad, the spicy and unusual taste of cabbage fermented for the winter will appeal to all household members.

Delicious salad with red cabbage and cauliflower

What you need (for 2.5-3 liters):

red cabbage - 0.4 kg;
cauliflower - 0.4 kg;
cucumbers - 0.3 kg;
sweet pepper - 0.3 kg;
vinegar 9 percent - 0.25 l;
sugar - 0.25 kg;
salt - 30 g;
spicy herbs - 10 g;
ground black pepper - 5 g.

Soak the cucumbers for 2 hours in cold water.
Divide the cauliflower into florets. Cut large inflorescences into several parts.
Cut the red cabbage into square pieces.
Cut the pepper into smaller squares too.
Cut the cucumbers into slices.
Stir the vegetables. Pour vinegar into them, add sugar and salt, pepper and herbs. Stir.
Leave in the refrigerator for a day.
Squeeze out, place in a clean container.
Pour in the squeezed marinade.
Sterilize the snack jars for 20-40 minutes.
Seal and cool in a steam bath.

If you prefer to do without sterilization, stew the vegetable mixture for a quarter of an hour in a saucepan, then put it in sterilized jars, roll them up and leave to cool “under a fur coat”.

Cabbage salad is a healthy and versatile snack. It can be served separately or as a side dish for meat dishes. There are many options for canned food that can be made from red cabbage for the winter. Everyone will be able to choose an option that suits their gastronomic preferences.

Why do we so undeservedly forget about a close relative of our usual cabbage, red cabbage? After all, it tastes just as good, and in terms of the composition of vitamins and microelements it “holds” a high bar.It can also be fermented, pickled, made winter salads with vegetables, and salt.

Red-headed leaves: crunchy "petals"

According to this recipe, you can prepare both an excellent appetizer and an excellent side dish. It will take a little time to cook, which is important for modern housewives who need to do a lot.

Take 4 kilograms of cabbage as a basis and:

half the middle horseradish root;
large beets and a head of garlic;
a couple of liters of water;
a glass of vinegar;
half a glass of salt and sugar;
a couple of laurel leaves.

To do this:

Cut the cabbage into pieces so that they do not fall apart.
Soak horseradish in water, and then twist in a meat grinder.
Chop the garlic.
In a clean jar with a volume of 3 liters, which was not only washed, but also sterilized, you need to lay pieces of cabbage, alternating them with horseradish and garlic.
Prepare a marinade from water, spices, granulated sugar and salt.
After boiling, add chopped beets to it. Let it boil for a couple of minutes, pour in the vinegar.
Fill the cabbage with marinade and set to sterilize. The procedure takes at least 30 minutes. Roll up.

Advice

Basic recommendations for cooking, seaming and storage:

The upper leaves, even if they are not spoiled, are not taken for pickling.
For long-term storage, glass jars of the required volume are selected.
Before laying, the containers are thoroughly washed and sterilized.
For short-term maintenance (no more than 7 days in the refrigerator), plastic containers are used.
Metal lids must be boiled for 2-3 minutes to get rid of the factory grease.
When storing pickled or salted preparations in the pantry, a little vegetable oil is added to the vegetables: this prevents the growth of bacteria.
The shelf life of the snack is increased by cranberries or lingonberries.

Which cabbage to choose

Earlier, the harvest of cabbage began to be harvested at the Exaltation (September 27). On this day, cabbage and dishes from it were sure to be present on the table. Now we can say with great confidence that for fermentation it is better to use white cabbage of late or medium ripening with strong elastic leaves, which means it is better to ferment cabbage in the fall. Cabbage heads of cabbage should be dense, white in the cut and have a thin leaf, a small stump (1/3 of the height of the head). They must still have accumulated at least 4% of the sugars by the time they are harvested.

The following varieties are suitable for pickling: Slava, Garant, Countess, Moscow late, Belorusskaya, Triumph, Flibustiev, Winter mushroom, Gift, Snow White.

Mid-late and late varieties and hybrids of white cabbage, which stand on the vine for a long time and only get prettier from this, are best removed after the first frost - ripe heads of cabbage stuck in the frost become more sugary.

There is another interesting information about sauerkraut. Summer residents, it is for you! Sauerkraut is best prepared from… freshly picked cabbage: between 24 and 48 hours after harvest. This is due to the fact that the population of lactic acid bacteria, which, according to the laws of nature, lives on the surface of the leaves, begins to die off during long storage. Namely, these bacteria are the main influential persons in the fermentation process.

What's the difference between pickling and pickling cabbage?

Sourdough appeared in ancient times as the simplest way of preserving food, when people still did not know how to extract salt. However, there is a fundamental difference between salting and sourdough, which manifests itself not only in the preparation method, but also in the taste.

Salting will be a more efficient and reliable way to preserve the cabbage, while pickling means keeping the product in a cool place after the fermentation process is complete due to the presence of bacteria in the cabbage. Salting cabbage is much easier than fermenting. However, in order to brighten up the taste, salted cabbage necessarily requires some kind of additives: dill, lavrushka, carrots, etc.Sauerkraut does not require this, and it can even be called a useful product due to the lack of salt content, which, as you know, has the property of retaining moisture.

Salted cabbage "Just a miracle"

There is nothing complicated in salting. Using a step-by-step recipe, even a beginner can handle cooking. Due to the insignificant amount of juice released, it is recommended to fill the workpiece with brine to achieve the required taste. Let's figure out how to salt red cabbage.

garlic - 50 g;
red cabbage - 2.3 kg;
black pepper - 15 peas;
table salt - 80 g;
granulated sugar - 80 g;
clean water - 1 liter;
vinegar 9% - 45-60 ml.

Rinse the cabbage, remove the parts unsuitable for food - the upper leaves and the stump. Chop into strips. Put in a large container, sprinkle with salt and stir, lightly pressing. Otherwise, the ingredient will lose its elasticity. Cover and put in a cold place for 6-8 hours.
Put peeled cloves of garlic and pepper on the bottom of sterile jars. Then put the infused cabbage tightly and cover.
Pour the liquid into a saucepan and add canning salt, granulated sugar. Cook until the crystals are completely dissolved. Remove from stove and add acid.
Pour the cabbage with the prepared brine, roll it up tightly, turn it over. After cooling, put in the refrigerator.

All of the above red cabbage recipes are delicious and simple. The main thing is to follow the step-by-step description, then everything will work out. The blanks are perfectly stored in the cellar or refrigerator. Feel free to experiment and create new flavors and aromas with a healthy vegetable.

All members of my family love crispy spicy cabbage, sauerkraut with pepper or garlic. Such an appetizer is good in the autumn-winter time, since it contains vitamins (in particular, vitamin C), which are so necessary for our body. In this article, I will tell you my favorite delicious recipes for sauerkraut in a jar for the winter.

The classic recipe for pickled red cabbage in jars

What you need (for 1.5 l):

cabbage - 1 kg;
water - how much will go away;
salt - 30 g;
salt - 30 g;
cloves - 6-8 pcs.;
Apple cider vinegar (6 percent) - 80 ml;
allspice - 6-8 pcs.;
garlic - 3-4 cloves.

Place the spices in clean jars.
Chop the cabbage, sprinkle with salt and sugar, remember with your hands. Divide into jars.
Pour 1-2 tablespoons of apple cider vinegar into each jar (distribute the prescription amount evenly).
Boil water.
Place knife blades under the cans to prevent the glass from breaking.
Pour boiling water over the cabbage, filling the jars to the very neck. Cover with a lid.
Throw a cloth at the bottom of a wide saucepan, place jars on it. Fill a saucepan with warm water (up to the hangers of the jars).
Bring water to a boil over low heat, sterilize jars of cabbage in it at the rate of 15 minutes per 0.5 liters.
Gently grasp the cans with tongs, set them on the table and roll them up.
Place the cans upside down and cover with warm clothes.

After a day, jars of pickled red cabbage can be put into the pantry or any other not too hot place where there are usually preparations for the winter in your house.

Kvasim not only cabbage, but also celery

Other vegetables can be harvested using the sauerkraut recipe below. Celery tuber is especially tasty. It needs to be cleaned, carefully cutting off all rough areas, and then grate on the so-called "Korean carrot grater", which gives a long, even, beautiful straw.

And then follow exactly the recipe for fermenting cabbage. Ideal celery supplements are carrots, fresh ginger root, some garlic, whole cumin and coriander seeds. You can also use brown cane sugar.

Sauerkraut salad with pickled onions and lingonberries

Red sauerkraut in large pieces in a jar - a very tasty recipe for the winter

My friend shared with me very tasty recipes for red cabbage.I present to you one of them.

To make sauerkraut, I need the following foods:

Red cabbage heads - 5 pcs.;
Horseradish - root;
Garlic - 1 large head;
Bulb onions - 3 pcs.
Table salt - 250 g;
Dill - seeds;
Lavrushka - 3 leaves.

I disassemble the heads of cabbage into leaves, each of which I cut into large pieces. I cut the onion into half rings, finely chop the garlic, and chop the horseradish root with a blender.

In a wide bowl or other container, I mix cabbage pieces with onions, garlic, dill and horseradish. I put it on and wrinkle it with my hands.
Then I transfer the vegetables to a barrel or enamel bowl, and put a plate with oppression on top. Cabbage is fermented in a warm place for 3 days.
Then I put the finished pickles in jars, sterilize for 20 minutes and roll them under the iron lids. Winter sunsets are ready!

Features of choosing cabbage for storage

Choosing a vegetable for you must be very careful. Himself head of cabbage should be

weighing 1 kg or more, high density. If you press on it, it should not deform. The leaves of the product should be a bright purple hue.

In the case when it is planned to pickle homemade, and not purchased red cabbage, it is very important to follow the recommendations on the time and method of cleaning. Products that will be stored must be removed at about early October

, but always before the constant cold sets in. When harvesting, 2-3 covering leaves should be left on the head of cabbage, which will protect the product from mechanical damage and diseases.

You need to cut it off with a sharp knife, while leaving a stump up to 2 cm in length. Cleaning should only be done in dry weather. If this was not possible, the heads of cabbage need to be thoroughly dried.

Important!
Vegetables with a dense head of cabbage and no cracks are best stored.
If you harvest blue ahead of time, it will fade. If you collect it later than the time, or let it freeze, the heads will burst. In the event that the crop for some reason is still frozen, it must be allowed to completely thaw and then dried.

How to choose and prepare ingredients

Any housewife can properly prepare a blank for the winter. To do this, you need to know the basic conditions for preparing a vegetable. The beginning of October is a good period for salting this product. During this time, the forks ripen, which contributes to long-term storage. It is better to choose a large head of cabbage, which is densely covered with leaves, so it protected itself from external influences, which means it will be easier to ferment it.

Did you know? Red cabbage was considered a witch plant because of its blue color and beneficial properties. It contains 4 times more keratin and 2 times more fiber than regular cabbage. Due to its low calorie level, it is successfully used in dietetics.

Red cabbage leaves are very thick and wrinkled. It will be difficult to shred it, unlike the white one. Better to use a regular knife. Next, you should grind the leaves with salt before starting cooking and crush with a crush, so that they let the juice out. This will add softness. As another preparation method, the plant is recommended to be dipped in boiling water for 15 minutes. The preparation of additional components is carried out based on the recipe. Then you can start preparing winter salads.

Ingredients

cabbage - 2.5 kilograms,
water - 1 liter,
vinegar - 4 tablespoons,
salt - 70 grams,
sugar - 70 grams,
bay leaves - 6 pieces,
clove buds - 1 teaspoon,
black peppercorns - 1 teaspoon,
allspice peas - 1 tablespoon,
garlic - 1 head.

How to cook pickled red cabbage for the winter

Finely chop the cabbage, add one tablespoon of salt. Grind the cabbage with salt, but not too intensely, since after pickling it should remain firm and crispy.

The dishes are tightened with plastic wrap or covered with a lid and placed in the refrigerator overnight. Seasonings are placed in two sterilized jars, dividing them equally.Garlic can be discarded by replacing it with two or three slices of hot red pepper. In the first case, the taste will turn out to be spicy, in the second - spicy.

During the night, the cabbage becomes a little softer, but a little juice is released. Red cabbage is usually harder and tougher than white cabbage, so you have to resort to this procedure. Prepared cabbage is transferred to jars.

Pour 2 tablespoons of vinegar into each liter jar. If a more acidic marinade is desired, then add three tablespoons, but this is the maximum rate.

The water is boiled, sugar and the remaining salt are added. The cans are filled with hot fill. If the cabbage is not planned to be stored for a long time, then 2 tablespoons of oil are poured into each jar. They wait for the marinade to cool, put the jars in the refrigerator, after two days the salad can be served. Jars intended for winter storage are treated differently, they are sterilized within 15 minutes. Warm water is poured into the pan, its level should be 2-3 centimeters below the upper edge of the cans.

When sterilizing, the jars must be covered with lids.

Sealed hot jars of red cabbage are turned over and covered with a cloth. Such cabbage is stored for a long time. Before serving, the cabbage is kept in the refrigerator for several hours, then transferred to a deep bowl along with the marinade. If it is supposed to serve in portions, then the marinade is decanted, and the cabbage is poured with sunflower oil, sprinkled with fresh herbs.

Now it's time for purple cabbage. Everyone knows that this vegetable is considered very useful because it is rich in vitamins. Also purple cabbage contains enzymes, proteins, phytoncides, fiber. You can talk for a very long time about the benefits that this vegetable brings to the human body. But we suggest that you familiarize yourself with several recipes for its preparation.

Storage conditions

To make homework happy for a long time, experienced housewives adhere to the following rules:

Pickled vegetables are sterilized and rolled up to be stored in the apartment. Banks are placed in a dark, cool place, away from the heating system.
In a basement, a pit or a cellar at a temperature of 0 ... + 5 ° C, blanks are stored for up to a year.
In the apartment, cabbage is kept in the refrigerator, frozen without brine and left on a cold balcony or in the freezer.

It is interesting:
The best recipes on how to salt Brussels sprouts for the winter.
Cooking technology and the best recipes for sauerkraut with sugar.
How to ferment cabbage with cabbage correctly.

Useful Tips

be sure to add spices, they will give aroma and good taste;
you can add cabbage with cucumbers, tomatoes, carrots, bell peppers;
the jars must be sterilized, this will ensure long-term storage of the blanks.

Prepared red cabbage salads for the winter will be an excellent addition to any dish. They will go well with first and second courses. In addition, they will be a good decoration for the festive table. If desired, pickled red cabbage can be added to various salads as an additional component or for decoration.

Compared to white cabbage, red cabbage has a richer composition and a set of useful properties, which indicates the validity of its higher cost. It also tastes slightly different from its white sister, it has a brighter color. This makes red cabbage appetizers appetizing and desirable both on the everyday and on the festive table. During the harvest season, prices for any vegetables are minimal, so it makes sense to make a vitamin red cabbage salad for the winter. Most often, such a snack can be prepared directly in jars, sometimes even without sterilization. The process is simple, and even an inexperienced hostess can handle conservation. A selection of 8 delicious pickled red cabbage recipes will allow you to find an option for every taste.

Purple cabbage, sauerkraut with lingonberries and apples

The recipe is interesting in that, in addition to fruity notes, a light bitterness will be felt in the appetizer. Lingonberry gives it. The salad will definitely appeal to lovers of spicy and unusual dishes with opposite tastes.

Time for preparing:

50 minutes

Servings:

Energy value

calorie content - 18.1 kcal;
fats - 0 g;
proteins - 0.8 g;
carbohydrates - 3.6 g.

Ingredients

red cabbage - 5 kg;
carrots - 300 g;
lingonberry - 200 g;
apple - 1 kg;
rock salt - 100 g.

Step by step cooking

Remove some good top leaves and set aside for later. Cut the rest of the cabbage into strips up to 1 cm wide.
Chop the carrots on a coarse grater.
Pour the vegetables into a large bowl, add salt and mix well with your hands. At the end, the cabbage and carrots are tamped down and the juice is let in a little.
Peel the apples from the center and cut into slices. If there are very small fruits, they can be fermented whole by placing them on the bottom. Rinse the lingonberries under running water, and let the water drain.
Now take the container in which you will be salting - a barrel or a large saucepan. Line the bottom with cabbage leaves. Divide the cabbage and fruit into thirds. Transfer the first part of the cabbage, tamp.
Then - a third of lingonberries and apples. And so on, until you run out of products.
Place a wooden circle, plate or pot lid on top of the cabbage - whatever you find. Place a load on top - for example, a large stone. The cabbage should by this time release more juice, and under pressure it will cover the salting. Be sure to place the barrel warm.
After 2-3 days, you will see bubbles on the surface of the liquid, which will turn into foam. This means that fermentation has started and the gas needs to be released. To do this, make several holes in the cabbage to the very bottom.
After a week (perhaps a day earlier or later), the cabbage with lingonberries and apples will be ready. In order for the salting not to overexcite, it must be removed to a cold place. If you made a small amount of cabbage, then it can be transferred to jars along with the liquid and sent to the refrigerator.

Crispy red cabbage marinated with plums or thorns without sterilization

What you need (for 1.5 l)

red cabbage - 1 kg;
water - 1 l;
plums or thorns - 0.2 kg;
sugar - 0.2 kg;
salt - 80 g;
table vinegar (9 percent) - 0.2 l;
garlic - 2-3 cloves.

Cut plums or thorns into halves, remove seeds.
Cut the cabbage into small pieces.
Stir the cabbage with the fruit and place in sterilized jars.
Pour boiling water over the contents of the jars, leave for 15 minutes.
Pour into a saucepan, measure the amount of liquid. Based on this, count the amount of salt, sugar, vinegar.
Add the measured food to the liquid drained from the jar. Heat to a boil, boil for 5 minutes.
Pour the hot marinade into the jars and immediately roll them up with boiled lids.
Turn the container over, cover with a down jacket, leave for a day.

Despite the refusal to sterilize this snack, you can store it even in an apartment. The salad tastes good and the cabbage remains crispy.

Pickled red cabbage is a great appetizer that can be added to potatoes, herring, meat, or served separately. It is not difficult to make such a blank, and there are even many recipes for it. You will surely find an option that suits your taste.

Red cabbage is rich in vitamins of group B, A, PP and other useful substances. The calorie content of the product is 30 units per 100 grams. The combination of a vegetable and a bright marinade allows you to preserve a canned snack for a long time without losing its taste. At the same time, cabbage does not lose nutrients that a person needs in the winter. What can you cook with red cabbage? It is salted, pickled with other vegetables (carrots, paprika, beets, onions, apples).

Basics of cooking technology

To properly salt cabbage, you need to have certain knowledge.

They apply to all salting methods, regardless of flavor additives:

Used "late" cabbage, which is ripe right before the frost.
It will have a minimum sugar content.
For a sweet note in taste, it is customary to add grated carrots, but you can do without it.
Cabbage is salted in a jar, enamel bucket or wooden tub. It is better not to use plastic containers.
The required amount of salt is calculated as follows: for every 20 kilograms of cabbage, 400 grams of salt will be used. You can have a little more, but not less.
A load is placed on top of the cabbage tamped in a container so that it lets in the juice. It is advisable to drain the excess liquid into a separate jar, and put the future snack in a cold place.
When the cabbage is fully cooked (usually this period does not exceed 3-4 days), add the juice back.