Greetings to all chefs! Today we will marinate cabbage. And not just pickle, but do it quickly. Within a few hours, such a sweet and sour snack can be served to the table. It takes little time to cook, and the result will be amazing. Moreover, you can immediately make a large amount of such a vegetable salad, so that it will last for several days. And this, you see, is a significant plus in the frantic rhythm of our life.
I warn you right away, all 9 recipes described below are very tasty. I don't even know how you will choose. In any case, cabbage will turn out to be crispy, juicy, with a pleasant sourness, sometimes spicy, and sometimes sweet. These flavors can always be adjusted with sugar and hot chili.
I highly recommend cooking Korean-style pickled tomatoes next time (also instant). Such tomatoes have long been popular, along with lightly salted cucumbers.
Instant pickled cabbage according to a delicious recipe
This appetizer is a frequent guest on the table. It is prepared for holidays and on ordinary days. It goes well with meat dishes, and is also used for preparing salads. The vegetable is ready to eat in 12 hours.
Ingredients:
- 1 kg of cabbage;
- 1 sweet pepper;
- 1 carrot;
- 0.5 l of water;
- 7 tbsp granulated sugar;
- 1 tbsp salt;
- 6 tablespoons 9% vinegar;
- 80 ml of vegetable oil.
Preparation
First of all, we will deal with the preparation of the marinade. We send salt, sugar, and sunflower oil to a pot of boiling water. When the liquid boils, turn off the heat and pour in the vinegar.
Grind the washed carrots on a grater. Remove the seeds from the bell pepper and cut into strips.
Remove the upper limp leaves from the head. Now we shred the cabbage in the required amount.
We send all prepared products to a separate bowl and mix them by hand.
Put the salad tightly in glass jars and fill it with the prepared brine. We put the appetizer in the refrigerator.
After 12 hours, the tasty dish is ready to eat. Bon Appetit!
Pickled cabbage with vegetables - healthy, especially beautiful
Cabbage with a pleasant taste of sweet pepper and marinade, moderately sweet - sour taste.
Ingredients:
- Cabbage - 1 kg
- Water - 1⁄2 tbsp.
- Sugar - 2 tablespoons
- Vinegar 6% - 1⁄4 tbsp
- The oil grows. - 5 tbsp.
- Carrots and sweet peppers - 1 pc.
- Black. pepper - 10 peas.
- Salt - 1 tablespoon
- Lavrushka - 2 liters.
Preparation:
Chop peppers, cabbage and carrots, add spices and place in jars.
Marinade: boil water with salt, sugar, laurel leaves, pepper and vegetable oil for two to three minutes. Add more vinegar.
Pour the hot marinade over the cabbage. After cooling, place the cabbage in a cool place overnight. It will taste better.
How to quickly prepare cabbage so that it is crispy and juicy
There are a huge number of pickled cabbage recipes. To find the right option for yourself, you should try several cooking methods. I offer step-by-step instructions for preparing crispy cabbage.
Ingredients:
- 3 kg of white cabbage;
- 1 carrot;
- 100 ml vinegar;
- 200 ml of sunflower oil;
- 3 peppercorns;
- 3 leaves of lavrushka;
- 2 tablespoons salt;
- 100 g granulated sugar.
Preparation
In order not to be distracted during the preparation process, we will prepare all the products. Remove the top leaves of the cabbage and peel the carrots. We wash the ingredients with running water.
Cut the cabbage into strips of small thickness, and chop the carrots on a grater.
Mix vegetables in a separate container, add peppercorns, bay leaves, table salt, sugar and pour in vinegar and oil.
Put the salad in sterilized jars and leave to marinate at room temperature for a couple of days. After that, crispy cabbage can be served.
If you want to leave the snack for the winter, then it should be stored in a cool place.
Pickled cabbage for the winter in jars - a recipe under an iron lid
If we talk about storing cabbage, then I can tell you that it is stored well under an iron lid. All of the other cooking methods listed above are also well stored, but I try to eat them first. And under an iron lid, cabbage can stand for at least two years and nothing will happen to it.
Ingredients for a 3 liter jar:
- Cabbage - 1 head of cabbage (1.5 kg.)
- Carrots - 400 grams
- Sugar - 1 tbsp. l.
- Salt - 2 tbsp l.
- Acetylsalicylic (Aspirin) - 2 Tablets
- Vinegar 70% - 1 tbsp. l.
- Bay leaf - 2 pcs.
Grate the carrots on a coarse grater, and chop the cabbage with a knife or also on a grater. For this purpose I have a special one for cabbage, with a regulating knife.
Combine cabbage and carrots and mix. You do not need to crush it with your hands. Here we will break a couple of pieces of bay leaves.
We will fill the jars, but first they need to be sterilized, and the iron lids must be boiled.
We fill the jar almost to the top, leaving room for salt and sugar, and make several punctures in the cabbage with a knife. Pour salt, sugar on the cabbage and pour a tablespoon of 70% vinegar. Fill with boiling water so that the cabbage is completely covered with it.
Stir the cabbage slightly, release the air, place a couple of aspirin tablets on top and add boiling water.
We tightly tighten the jar with an iron lid and turn it upside down. Cover with something lukewarm for a couple of days. After that, you can safely take it to a dark closet or cellar until winter.
In winter, you will be guaranteed homemade cabbage soup, rich borscht or a delicious salad reminiscent of the warm days of a warm summer. By the way, I leave links to their preparation. Walk through and don't forget to share the recipes with your friends and family.
A quick recipe for cooking cabbage in hot brine with vegetable oil
This salad is served with fish, meat, garnish, and is also an excellent appetizer for vodka. Pickled cabbage must be served at the festive table. But even on weekdays, it is used to prepare a healthy dinner.
Ingredients:
- 1 head (2.5 kg) cabbage
- 3 carrots;
- 3 cloves of garlic;
- 1 liter of water;
- 100 ml of sunflower oil;
- 100 ml of table vinegar;
- 1 cup of sugar;
- 2 tablespoons salt.
Preparation
We prepare all the necessary products. Thinly chop the cabbage and rub the carrots. Mix the chopped vegetables in one bowl.
Peel the garlic and grind it in any convenient way. If you love adding this ingredient to your meals, be sure to plant the garlic before winter for an early harvest.
To make the marinade, we boil water in a saucepan, then add oil, vinegar, granulated sugar and table salt to it. Pour the salad with hot brine.
Cover the container with a lid and leave for a day, stirring occasionally. We distribute the finished vegetables in sterile jars and put them in a cool place.
After a day, the appetizer can be served at the table. Stored in a cool place for a long time.
Video on how to make a cabbage appetizer
Check out another quick-cooking option for pickled cabbage.Here the author uses garlic and various spices. In addition to laurel, allspice and black pepper, he suggests adding cloves. This is not for everybody. The recipe uses hot brine. In principle, as in the previous versions.
Ingredients:
- White cabbage - 2.5 Kilograms
- Carrots - 1-2 pieces
- Garlic - 3-4 Cloves
- Water - 1 Liter
- Vinegar 9% - 0.5 Cups
- Sugar - 0.5 cups (250 gr)
- Vegetable oil - 0.5 cups
- Salt - 2 Tbsp. spoons
- Spices - To taste
Delicious pickled cabbage with beets and apple cider vinegar
A dish prepared according to this recipe will be ready in a day. Therefore, take this option into service. The marinating process itself is quite simple, and even an inexperienced housewife will make such a preparation without much effort.
Ingredients:
- 2 kg of cabbage;
- 5 cloves of garlic;
- 250 g of beets;
- 1 liter of water;
- 150 ml of apple cider vinegar;
- 5 peppercorns;
- 1 bay leaf;
- 3 tbsp salt;
- 3 tablespoons sugar.
Preparation
We wash the peeled cabbage and leave it for a few minutes to drain excess liquid from it. Cut into large enough pieces. We clean, then chop the garlic and rub the beets.
Pour water into a saucepan, send all the necessary ingredients into it and after boiling, cook for about 10 minutes. At the end of cooking, add table vinegar.
In a sterile jar, alternately lay out cabbage, chopped garlic and beets in layers. Pour in the brine and leave the snack for 24 hours.
The salad is best kept in the refrigerator. Get the right amount out of the jar when you need it.
If you don't like the chunky appetizer, you can simply chop the vegetable as you like. This will not change the taste.
Cabbage marinated with ginger and bell pepper
This is the perfect winter vitamin coleslaw. It also contains Bulgarian pepper. It combines all the benefits of vegetables and ginger. Its spicy, moderately spicy taste gives amazing notes to ready-made pickled cabbage. Do you like pickled ginger? And the cabbage? Surprise your guests.
Products:
- 1 cabbage fork (1.5-2 kg)
- 200 g carrots (1 pc. Medium)
- 60 g ginger root
- 5 cloves of garlic
- 2 bell peppers
Marinade:
- 1.4 l of water
- 3 tablespoons of salt
- 4-5 tablespoons of sugar
- 4 tablespoons vegetable oil
- 0.5 tsp of 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, a grater or a vegetable cutter.
Peel, wash and grate the carrots with strips - for Korean carrots or just on a coarse grater.
Wash the bell peppers, peel 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.
We put everything in a saucepan or in a large deep cup and mix so that the vegetables are evenly distributed
Cooking the marinade:
Boil water in a saucepan with spices, sugar and salt for 3-4 minutes. Turn off, add vinegar. We mix.
Fill vegetables with hot brine. They should be completely in the brine.
We cover with a plate of a smaller diameter so that everything is immersed in the brine. If necessary, put a little oppression - a 0.5-1l jar of water.
Close the saucepan with a lid and leave at room temperature until it cools completely. Then we put it in the refrigerator.
In a day, 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!
Put it on a plate, pour it over with oil and enjoy the spicy taste of pickled cabbage with ginger - just fabulously delicious! Try it!
How to quickly pickle cabbage with bell pepper: a recipe for a 3-liter jar
This vegetable can be harvested with a variety of foods. To make the appetizer tasty, we add a small amount of sweet pepper to it.In just one day, the fragrant and juicy cabbage will be ready.
Ingredients:
- 2 kg of white cabbage;
- 3 bell peppers;
- 2 carrots;
- 2 cloves of garlic;
- 1 head of onion;
- 2 tablespoons 9% vinegar;
- 2 tablespoons salt;
- 100 g white sugar;
- 3 tablespoons of vegetable oil.
Preparation
Remove seeds from sweet peppers and cut into strips. We shred cabbage in any convenient way: on a special grater, with a knife, in a food processor. Grate the carrots and chop the onion and garlic, as shown in the photo below.
We send vegetables to a bowl and salt, pour in vinegar and sunflower oil. Mix everything well and leave for 2 hours to marinate.
Now it remains to arrange the salad in sterilized jars and close the lids. It is better to eat a snack after a couple of days, when the products are well saturated with marinade.
Pickled cabbage with carrots, apples and bell pepper 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 of garlic (optional)
Marinade:
- 2 l of water
- 4 table. tablespoons of salt
- 200 g sugar
- 10 pieces. black peppercorns
- 4 things. allspice peas
- 3 - 4 pcs. carnation buds
- 2 pcs. bay leaves
- 1 hot pepper pod (optional)
Preparation
1. According to this recipe, cabbage can be chopped in different ways - in large pieces or thin strips. Shred cabbage. Wash and peel all vegetables.
2. Cut the bell pepper into thick strips.
3. Carrots can be cut as you like - into strips or slices.
4. Cut the garlic into slices or cubes.
5. Cut hot peppers into circles if you want spicy cabbage. If you don't want to, you can leave it alone, and without it it will be very tasty.
6. Put the cabbage in a saucepan with vegetables in layers. That is, put the first layer of cabbage, then carrots, then bell pepper, sprinkle with garlic and then hot pepper.
Make a marinade
1. Pour water into a saucepan and boil, put all the spices and sugar with salt, except for vinegar. Let it simmer for 5 minutes. Turn off. Add apple cider vinegar or table vinegar and stir everything
2. While you are waiting for the brine to boil in the saucepan, take care of the apples.
3. Cut the apples into 4 pieces and core, cut into 2-3 pieces each quarter. Place apples in a saucepan with cabbage and vegetables.
4. Pour everything with hot brine, remove the lavrushka.
5. Cover with a plate so that the vegetables are all in the marinade. Close the lid, let cool and send to 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
Pickled sweet cabbage with vinegar in 2 hours
If you urgently need a cabbage snack, then it can be done in just a couple of hours. This salad has a sour and sweet taste. You can marinate vegetables according to this recipe at any time of the year.
Ingredients:
- 1 kg of cabbage;
- 1 carrot;
- 1 onion;
- 250 ml of water;
- 50 ml olive oil;
- 30 ml of table vinegar;
- 50 g sugar;
- 1 tablespoon salt.
Preparation
We wash, peel and cut the necessary vegetables into small pieces or strips. Carrots and onions must be the same size. Then mix everything in a separate bowl.
To make the marinade in a pot of water, alternately send sugar, table salt, vinegar and last but not least oils.
It is recommended to use olive oil in this recipe, as it is practically odorless, so it will not affect the taste.
We put the container on the stove and bring it to a boil, and immediately remove it from the heat.
Pour vegetables with cooled brine and leave for a couple of hours at room temperature.
For the salad to have a more pronounced taste, it should be closed in sterilized jars and left in the refrigerator for 2-3 days. This makes it even tastier.
Pickled cabbage with vegetables and cranberries - a storehouse of vitamins
The cabbage is crispy, sweet and sour, aromatic, very healthy.
You don't need to use onions and bell peppers. Cranberries can be substituted with apples, lingonberries, plums, or grapes. Choose according to your taste!
Ingredients:
- Cabbage - 1 kg
- Cloves - 2 pcs., Lavrushka
- Cranberries - 1 handful
- Water - 2 tbsp.
- Bulgarian pepper. - 1 PC.
- Carrot - 2 pcs.
- Sugar - 100 g
- Bulb
- Garlic - 5 teeth
- Vinegar 6% - 120 ml
- The oil grows. - 100 g
- Salt - 1 tablespoon
- Black pepper and fragrant. - 5 peas each.
Preparation:
Chop the cabbage and transfer to a saucepan or bowl. Squeeze it a little with your hands - it will become a little softer.
Chop the carrots and peppers into strips, chop the onion into rings, finely chop the garlic. Add the vegetables to the cabbage, add the cranberries and stir the mixture.
In a saucepan, boil water with salt, sugar, spices, add more oil - 2 minutes. Then pour in the vinegar.
Fill the cabbage with the prepared marinade. Place the weight over the marinade layer of cabbage. Cabbage should be marinated for eight hours. Transfer it to jars and chill in the refrigerator.
You can serve it with potatoes, meat, fish and as a snack.
How to prepare cabbage for the winter in large pieces in a saucepan
Thanks to this recipe, we get a full-fledged salad that can act as a separate dish or be served with meat or a side dish. If you wish, you can harvest the cabbage in jars if you are going to store it until winter.
Ingredients:
- 1 forks of white cabbage;
- 200 g carrots;
- 100 g celery stalk;
- 200 g sweet pepper;
- 200 g of onions;
- 150 ml of apple cider vinegar;
- 100 g of salt;
- 150 g sugar;
- Garlic;
- Pepper peas.
Preparation
We prepare all the necessary vegetables, rinse and cut into small pieces of any shape. But we cut the cabbage into large enough pieces, as shown below, not a photo.
Now lay the food in layers in the pan. First, the vegetable mixture, then the cabbage slices, and on top again the platter. Then fill with marinade. To make a brine in water, mix the indicated ingredients and bring to a boil.
We leave the cabbage for 3 days under oppression.
But the salad can already be consumed every other day. It turns out delicious and juicy. Store it in the refrigerator.
Gurian cabbage - marinated with beets (spicy)
This pickled cabbage has a very interesting taste - juicy, crispy spicy cabbage, and even bright and beautiful - a real table decoration for a holiday! Ideally serve it with meat or chicken with mashed potatoes or rice. Take the cabbage elastic, juicy, with dense forks, preferably winter varieties.
- 1 kg of white cabbage
- 150 g beets (1 pc.)
- 150 g carrots (1 pc.)
- 3-4 cloves of garlic
For the marinade:
- 500 ml of water
- 1 table. a spoonful of salt with a slide
- 100 g sugar (0.5 cups)
- 4-5 allspice peas
- 4 carnation buds
- 100 ml vegetable oil (0.5 cups)
- 0.5 cups of apple cider vinegar (100 ml) or 65 ml of 9% table vinegar
- 1 PC. bay leaves
- 0.5 teaspoon tablespoons of ground red hot pepper or! pod fresh
Cooking.
1. Peel the cabbage from the integumentary leaves, wash.
2. Cut into squares with a side of 2-3 cm. If you like larger, you can cut it coarser, even 5-7 cm, but then it will take longer to marinate.
3. Place in an enamel pot.
4. Peel, wash and grate the carrots on a coarse grater or grater for Korean carrots.
5. Send to cabbage.
6. Wash the beets, peel and also grate and send to the cabbage.
7. Next, clean the garlic. Cut the garlic into large circles and send it to a saucepan with vegetables. If you do not like the bright taste of garlic in cabbage, you can not cut the garlic, but put the cloves whole, then its taste in cabbage will be thinner, barely perceptible, and in addition you will also have garlic pickled in slices.
8. Mix vegetables with your hands. Do not wrinkle!
Cooking the marinade
1. Pour water into a saucepan, add butter, sugar, salt and all other spices.
2. Heat, bring to a boil and simmer for 3 minutes. Turn off and add vinegar.Stir so that it spreads throughout the brine.
3. Pour cabbage with vegetables with this fragrant hot marinade.
4. Put a jar of water on top of it, 1 liter of jar is enough.
5. The marinade will not be much at first - it will not cover the cabbage. But as the vegetables cool down, they will give up their juice (salt and sugar will do their job).
6. Leave it under pressure at room temperature for one day. If cut larger, then for 2 days. During this time, enough juice will stand out and there will be a lot of liquid. The cabbage will turn pink beetroot around the edges.
7. Together with the marinade, put the cabbage in a jar and send it to the refrigerator for storage.
8. Gurian cabbage turns out to be amazingly tasty - crispy, moderately spicy and beautiful!
You can always adjust the amount of spices to your taste - if you like it more sharply, put more red pepper, if you don't like bay leaves, you can skip it. You are the hostess in 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 great snack for any occasion!
Step-by-step recipe for spicy cabbage with hot pepper for the winter
This pickling option is suitable for people who prefer savory appetizers. You can make such a salad very quickly and effortlessly. So take note.
Ingredients:
- 2 kg of cabbage;
- 1 head of garlic;
- 2 pods of hot pepper;
- 300 g carrots;
- 1 liter of water;
- 100 ml of 9% vinegar;
- 3 tbsp sugar;
- 2 tablespoons salt;
- 200 ml of sunflower oil.
Preparation
Remove the top leaves from the cabbage head, then rinse and leave on a towel to dry completely. After that, finely chop. Grind the carrots on a coarse grater.
We pass ½ part of the head of garlic through a meat grinder, and the rest of the cloves will be used as a whole. Cut hot pepper into small pieces. For a spicier snack, do not remove the seeds.
In a wide bowl, alternately lay out the carrots, pressed garlic, and chopped cabbage. Place cloves of garlic and bitter pepper between the layers.
Add sugar, salt, vinegar and oil to boiling water. When the marinade boils, remove it from the stove and, after cooling, pour in a bowl of vegetables. We cover the container with a lid and put the load on top.
After a couple of hours, we distribute the salad into sterile jars and send it to the refrigerator for several hours. The next day, the snack will be completely ready to eat.
Pickled cabbage with vinegar, oil and carrots in a 3 liter jar
Here's another quick pickle recipe. The cabbage turns out to be so extraordinary and crispy that the tongue can be swallowed. This salad goes very well with potatoes and fresh herbs. Once I tried adding cilantro greens there. My husband and girlfriend really liked it, but I didn't. Apparently cilantro is clearly not my favorite greens. But here everything is not for everybody.
Ingredients:
- Cabbage - medium head
- Carrots - 2 pieces
- Garlic - 2 cloves
- Water - 1 liter
- Vegetable oil - 0.5 cups
- Sugar - 0.5 cups
- Salt - 2 tablespoons
- Bay leaf - 2 pcs
- Peppercorns - 2 pieces
- Vinegar essence - 1 tablespoon
Preparation:
1. Chop the cabbage into strips, grate the carrots on a coarse grater. Stir everything in a deep dish and then put in a 3 liter sterilized jar.
2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait for it to boil, keep it on fire for another 3 minutes and turn it off. Then add the garlic passed through a press, vinegar essence to the pan and stir. Now pour the marinade into the vegetable jar. Cover with something on top and leave to cool, and then close the nylon lid and put in the refrigerator.
3. Within a day you can eat it. She has an amazing taste, she is very juicy and crunchy. Such an appetizer will always be appropriate on any table.
Fast salted cabbage with cold marinade for the winter
To quickly pickle cabbage, use this recipe. We don't need to cook the brine. This method is one of the easiest, and the salad turns out to be very tasty.
Ingredients:
- 1 kg of cabbage;
- 1 bell pepper;
- 2 medium carrots;
- 2 cloves of garlic;
- 150 ml of boiled water;
- 3 tablespoons 9% table vinegar;
- 50 ml of sunflower oil;
- 1.5 tsp salt;
- 2 tablespoons granulated sugar.
Preparation
Finely chop the cabbage, add sugar and salt to it and mix thoroughly with your hands. We put it aside for now.
Rub the carrots on a fine grater or cut into strips. Grind sweet peppers into thin pieces. We send everything to a bowl of cabbage.
Now pour water at room temperature into the salad, mix the oil and vinegar well. If you like, you can stir all the marinade ingredients in water and then pour over the snack. As it is more convenient for you, do so.
We leave the salad for a couple of hours under oppression. Use any container with water as a load.
For a richer flavor, leave the cabbage salad in the refrigerator for at least six hours. Bon Appetit!
Pickled cabbage in pieces for the winter - a very tasty recipe in a jar
Maybe for someone it will seem that cutting the cabbage finely is too troublesome and a lot of garbage, then I suggest you cut it into pieces. After all, this one is very easy and simple. The pieces should not be very large, but you don't need to grind them either. Big enough to fit into the jar. In this case, I have a three-liter one. But you can use whatever capacity is convenient for you.
Ingredients
- Cabbage - 1 pc.
- Carrots - 1 pc.
- parsley - 1 bunch
- Garlic - 8 cloves
For the marinade:
- Water - 1.5 liters
- Vinegar 9% - 1 glass
- Vegetable oil - 100 ml.
- Salt - 2 tbsp l.
- Sugar - 3 tbsp. l.
- Bay leaf - 5 pcs.
- Pepper mix - to taste
Step 1. First, let's prepare a marinade for our cabbage.
To do this, pour vegetable oil, vinegar into the water, throw bay leaves and peppercorns, and also add salt and sugar. Bring to a boil, while stirring until the bulk mixtures are completely dissolved.
Boil for a couple of minutes and let the marinade cool to room temperature.
Step 2. Peel the carrots and cut into rings, and just peel the garlic cloves. If you like, you can grate the carrots for Korean carrots. You can make one jar this way and the other differently.
Georgian style pickled cabbage without sugar
Georgian cuisine is famous not only for its meat dishes, but also for its delicious snacks. Vegetables prepared in this way will not leave indifferent even sophisticated chefs.
Ingredients:
- 700 g cabbage;
- 1 carrot;
- 1 beet head;
- 1 onion;
- 1 onion;
- 750 ml of water;
- 1 tablespoon table salt.
Preparation
Cut the head of cabbage in half, then divide it into several large slices. We prepare all the other vegetables, cut them as shown in the photo or in another shape.
In a clean and dry one-liter jar, lay out the prepared products in layers, sprinkle with salt on top and fill with boiled chilled water.
We close the jar with a nylon lid and leave to marinate for at least one day.
For a brighter taste, serve the salad to the table no earlier than three days later. The appetizer will acquire a pleasant color and aroma. Bon Appetit!
How to pickle cabbage with carrots without vinegar (long-term storage recipe)
It only takes you half an hour to make a delicious cabbage appetizer. It keeps well throughout the winter. If you want, you can serve it to the table on the second day.
Ingredients:
- 200 g of cabbage;
- 1 carrot;
- 1 tbsp salt;
- 1 tbsp sugar;
- 2 carnations;
- 50 ml vinegar;
- 2 bay leaves;
- 4 peppercorns.
When preparing a larger salad, increase the amount of products proportionally.
Preparation
First, rinse the vegetables well with cold water.Finely chop the cabbage with carrots. For convenience, you can use a grater or food processor.
We knead the vegetables with our hands and put them in a sterile jar. We fill everything with boiling water for a quarter of an hour. After that, we drain the liquid, bring to a boil and pour it back into a container with food.
After 15 minutes, drain the liquid again, boil it and add sugar, salt, spices and vinegar. Pour the cabbage with hot marinade and tighten the lids.
Leave the jars to cool upside down, and then put them in a cool place.
Fast and tasty cabbage marinated with hot pickle and vinegar
And this method is even faster. You can eat it literally in 3 hours. Just in the morning you will make and for lunch there will be a wonderful appetizer for the main course, and put the rest in the refrigerator. It won't stay there for long, I assure you.
Ingredients:
- Cabbage - 4 kg
- Onions - 1-2 pieces
- Carrots - 1 pc
- Garlic - 5 cloves
- Honey -1 tbsp
- Water -1.5 liters
- Vegetable oil - 200 ml
- Vinegar 9% - 100 ml
- Salt - 4 tablespoons
- Sugar - 250 gr
Preparation:
1. Let's start by preparing vegetables. Chop the cabbage in the usual way: using a knife, a grater with a special attachment or a food processor. Grate the carrots on a coarse grater. Cut the onion into half rings. Chop the garlic finely with a knife.
2. The next thing to do is prepare the brine. Pour water into a saucepan. Add sugar and salt to it, mix. Then add honey, stir again and pour vegetable oil into it. Stir well and put on fire. Bring to a simmer and add vinegar. Leave to simmer for another 20-30 seconds and turn off.
3. While the brine is boiling, mix the cabbage and carrots in a deep dish or bowl. Then add the garlic and onion and stir again. Stir everything better with your hands.
4. Pour the hot marinade over the vegetables evenly and stir gently. Then place a plate on top, press down a little so that the brine appears on top and completely covers the cabbage. Put a load on top and leave it literally for 2-3 hours to be salted.
5. After the elapsed time, remove the weight and plate. Arrange the vegetables in clean, sterilized jars, tamping properly. Close the jars with ordinary nylon lids and store them in the refrigerator. It can be stored in the cold for 2 months. But in my family, it does not cost so much, since it is eaten very quickly.
Harvesting for the winter from cabbage and horseradish
Fans of a savory snack will love another pickled cabbage recipe. The salad goes well with boiled potatoes, herring and meat.
Ingredients:
- 1 forks of cabbage;
- 1 horseradish root;
- 2 carrots;
- 1 liter of water;
- 150 ml vinegar;
- 3 cloves of garlic;
- 120 ml of sunflower oil;
- 100 g sugar;
- 2 tablespoons salt;
- Peppercorns, lavrushka and cloves to taste.
Preparation
Cut or grate white cabbage and carrots. We should have thin strips of vegetables. Peel the horseradish root and cut into strips.
Mix all the products and squeeze the garlic into a bowl through a press.
We put a container of water on the stove and send all the indicated ingredients into it. After boiling, cook for about 4 minutes. Fill the cabbage with the prepared brine, which we have previously distributed in sterile jars.
The savory snack can be stored in a cool place for a long time.
Cooking description:
Pickled sweet cabbage is very easy to prepare, and the result is a very delicious appetizer for almost any dish. I especially love to serve it with meat dishes, it perfectly complements them, making them lighter. You can talk a lot about the benefits of such cabbage, I can only say that all the usefulness of cabbage, carrots and onions are preserved in it. Pickled sweet cabbage can be safely served to children, I am sure they will love this delicacy. Usually sweet pickled cabbage is prepared in the fall when the crop is harvested. But I marinate it in spring and summer.It turns out, as for me, even tastier, but it is not stored for long, so you need to eat it in a couple of days. Be sure to try my recipe for making pickled kale quickly and easily. And share your feedback!
Purpose: For lunch / For dinner Main ingredient: Vegetables / Cabbage / White cabbage Dish: Blanks / Pickling
How to cook Korean cabbage at home
There are a huge number of Korean recipes. We will make pickled cabbage with you in one of the easiest ways. The salad is spicy with a sweetish taste.
Ingredients:
- 1 head of cabbage;
- 1 beet head;
- 1 carrot;
- 500 ml of water;
- 25 ml table vinegar;
- 3 sprigs of cilantro;
- 1 tbsp table salt;
- 2 tablespoons white sugar.
Preparation
We pre-wash all the necessary vegetables with cold water. Then chop or rub them and stir in a deep bowl with the addition of cilantro.
We tamp the products into a sterilized jar and fill with brine. To prepare the marinade in a saucepan of water, dissolve the sugar and salt. After boiling, pour in the vinegar and cook for another 2 minutes.
We close the banks with nylon lids. When the workpiece has cooled down, then we put it in the cellar, pantry or in the refrigerator.
Pickled red cabbage - fragrant with a set of spices
The cabbage is crispy and juicy. Various spices give the cabbage an extraordinary aroma.
Red cabbage itself is harsh, but when pickled it becomes soft and tender.
Ingredients:
- Cabbage (red) - 1.5 kg
- Water - ½ l
- Salt - 1 tablespoon
- Carrots - 1 pc.
- Garlic - 3 teeth.
- Sugar - 2 tablespoons
- Caraway, pepper - peas - 1⁄2 tablespoon each
- Coriander - 1 tablespoon, lavrushka - 3 liters.
- Vinegar (apple cider) - 150 ml
Preparation:
Finely chop the cabbage and carrots, press the garlic.
Place vegetables in a saucepan, stir in salt.
Marinade: boil some water, then add sugar, lavrushka, spices. Boil the marinade for three minutes, add more vinegar. Then fill them with vegetables.
Pour the marinade using a strainer. The spices must be removed from the marinade.
After cooling, place the pickled cabbage in a cold place. Cabbage can be used even after four hours.
