5 best recipes for making cabbage with aspirin for the winter

At a time when synthetic preservatives did not yet exist and vinegar was not available, they used a different method of canning. Pickled white cabbage, rolled up in jars along with aspirin in tablets, was stored until spring and was a favorite snack in the families of our grandmothers. The white-headed queen of the garden prepared in this way is really stored for almost unlimited time and surprises with its crunchiness and taste.

Many, having learned about the topic of today's post, will object: there are enough pills in our life, and it is better to replace aspirin with a more familiar and safe vinegar.

Regarding the habit - the true truth, because we, the hostesses, are so used to adding it to all kinds of marinades that we can no longer do without it. But we can argue about the safety of synthetic acetic acid, which we simply call vinegar for brevity of speech ...

But we will not do this, but rather we will offer some simple recipes for making amazingly delicious pickled cabbage with acetylsalicylic acid.

The benefits and harms of pickled cabbage

Pickled cabbage is a low-calorie dish that can bring not only benefits, but also harm.

Benefit

Scientists have proven that pickled cabbage retains its medicinal properties much longer than fresh cabbage. It contains: iodine, calcium, iron, zinc and other trace elements that are so necessary for the body.

Due to the high content of ascorbic acid, it is an irreplaceable helper in winter cold. Helps to cope with vitamin deficiency, enhances immunity, saves from viral diseases.

Pickled vegetables have a beneficial effect on the human body:

• lowers cholesterol and blood sugar levels;
• normalizes intestinal motility;
• helps with ulcerative colitis and gastritis;
• recommended for kidney disease and gout.

Harm

Due to its fiber content, eating in large quantities can cause bloating. And also this dish is contraindicated for people with cardiovascular diseases, gastrointestinal diseases, high blood pressure.

Salted cabbage in jars

In order to make a blank, you don't need to look for complex ingredients. It is enough to prepare:

• cabbage - 1 head of cabbage;
• carrots - 1 pc.;
• salt to taste;
• water - 1 l.

Cooking time is 20 minutes.

Let's get started?

1. Wash and peel vegetables.

2. Chop the cabbage.

3. Pass the carrots through a coarse grater.

4. Now mix the cabbage and carrots.

5. Then transfer to the jar. Add a couple tablespoons of salt.

6. It remains to fill with plain drinking water.

7. Close with a regular lid and put in the refrigerator.

That's all. Bon Appetit.

How to quickly prepare a marinade

The traditional version of the cabbage marinade for the winter is not difficult. For this you will need:

• water - 1500 ml;
• sugar - 375 gr.;
• salt - 3 tbsp. l .;
• vegetable oil - 180.0;
• lavrushka and pepper;
• 70% vinegar - 2 tbsp. l.

We boil the water and place all the products except the essence. Let it boil for 7 minutes, then slowly add vinegar. It gives the vegetable a crunch and prolongs the shelf life of the dish.

IMPORTANT

Vinegar is the basis of all marinades, but if there are contraindications, citric acid can be used.

Storage rules and periods

The ideal place for storing such workpieces is cold basements and cellars that do not freeze in winter, with a temperature of + 2 ... + 3 C degrees. At higher temperatures, cabbage picks up acid every day. Under the right conditions, such a blank does not lose its taste for up to several months.

For longer storage, cabbage is rolled up in glass jars. Then storage in an ordinary household pantry is possible, and the shelf life increases from six months to 1 year. An important condition is that the banks must be kept in the dark.

How to make pickled cabbage crispy

In order for the vegetable to be crispy and juicy, you need to use strong heads of cabbage of a medium-late ripening period, and also adhere to the rules of cooking technology.

Cooking tips:

1. For cooking, use only tight forks.
2. It is not recommended to use young cabbage.
3. To create a unique recipe, you can add herbs and spices to the brine.
4. Pickled cabbage goes well with berries, fruits and other vegetables.
5. You can substitute table vinegar with apple cider vinegar, grape vinegar, or use lemon juice.
6. You need to marinate in glass, enamel or plastic dishes, since the brine tends to oxidize.

Which cabbage is right

Fresh, not spoiled and not rotten cabbage is suitable for the recipe. The heads of cabbage should be dense, strong, with juicy, not crumpled leaves, without obvious damage by pests.

For pickling, both the usual white cabbage and Peking cabbage, cauliflower and lettuce are suitable.

White-headed

The most familiar and proven type of cabbage for pickling for the winter. To do this, it is both chopped and grated, onions, garlic, and carrots are added from other vegetables. Choose medium-late or late varieties that have a much longer shelf life than early ones.

Beijing

It has a more pleasant taste, delicate structure than white cabbage, and pickles much faster. It is harvested both cut into strips and in large pieces. One of the most popular, widespread recipes is "Korean cabbage".

For pickling, choose elastic, strong, juicy green heads of cabbage.

Color

Pickled, crispy Peking cabbage is used to prepare savory salads, as a side dish for many dishes (especially meat) and is a nutritious, original appetizer. For cooking, choose strong, dense heads of cabbage that have not begun to bloom, without traces of damage by pests and rot.

Salad

It is similar to the usual, sauerkraut, but much tastier, more juicy and crunchy. It is prepared from chopped white cabbage with the addition of carrots, garlic, onions and vegetable oil. Nowadays, the use of leafy (salad) cabbage is becoming more and more popular, for example, as a leaf pak-choy or curly - kale, grunkol.

Types of cabbage for pickling

Any kind can be marinated for the winter, since each of them has its own taste and its own useful properties.

White-headed

White cabbage is irreplaceable for the human body. With its help, cholesterol and blood sugar levels are reduced. It slows down the growth of cancer cells and removes waste products from the body.

The vegetable is not recommended for people with thyroid problems, stomach ulcers and chronic pancreatitis.

IMPORTANT

To increase stress resistance and endurance, the body needs 200 grams of white cabbage per day.

Beijing

Peking cabbage came to us from the Far East and took pride of place in the preparation of healthy, dietary dishes. With regular use, it relieves neuroses and migraines, lowers blood pressure and blood sugar. Helps with gastrointestinal diseases.

It is indispensable in dietetics, quickly satisfies the feeling of hunger and is ideal on fasting days.

"Chinese" cabbage not recommended for pancreatitis, people with high acidity and gastric bleeding.

Colored

Cauliflower has a second name "Syrian", since in ancient times it was grown only in Arab countries. It contains many mineral salts, therefore, its medicinal properties are due.

Due to its high content of ascorbic acid, it is recommended to use it to boost the immune system and strengthen blood vessels. The increased content of fiber and dietary fiber, contribute to the normalization of digestion. Vitamins E and K act as antioxidants. Cooked pickled cauliflower for the winter will not only save you from vitamin deficiency, but will also be an excellent snack for any dish.

"Syrian" is not recommended: with increased pressure, during exacerbation of kidney disease, as well as in the postoperative period.

Salad

Cabbage ranks first in the production of salads for the future. The salad appetizer has a rich taste and color. To add piquancy, vegetables and spices are added to it. Such a blank can be made all year round and stored in a cool place for several months.

Salads are marinated in jars with the addition of granulated sugar. Harvested lettuce for the winter turns out to be crispy, juicy and appetizing.

Benefits of Harvesting Cabbage with Aspirin

Aspirin is an acetylsalicylic acid sold over the counter. Headache tablets are used to relieve fever and pain. However, medicine is not the only field of application. This substance is also used for the preservation of various homemade preparations, for example, cucumbers and tomatoes, white cabbage and peppers.



This provides the following benefits:

• Cabbage remains in its structure as fresh, that is, it is very crunchy, retains elasticity, and the like.
• The workpiece is disinfected, all microbes are eliminated.
• The taste of vegetables does not change, it remains natural and natural.
• Salted jars will not swell one hundred percent, even if there are shortcomings during sterilization.
• According to the recipes, cabbage will be ready in a few weeks.
• It is allowed to store such blanks for up to several years.
• It is not necessary to add vinegar essence.

The only caveat is that drinking the pickle from such cabbage is not recommended. The fact is that it contains a large amount of aspirin, and such a concentration will not have the best effect on the body.

Various recipes

You can marinate in different ways: in a quick way, pour cold or hot brine, you can additionally use fruits, berries and a variety of vegetables. Pickled cabbage differs from sauerkraut in its speed of preparation and in the addition of vinegar, which makes it crispy and prolongs its shelf life. All the recipes for pickled cabbage described below for the winter in cans are designed for three liters.

Instant pickled cabbage

Pickled cabbage in 12 hours
A simple, classic recipe for delicious cabbage for the winter.

• head of cabbage;
• carrot;
• 4 garlic cloves;
• litere of water;
• salt and sugar - 2 tbsp each l .;
• spices to taste;
• a glass of 9% vinegar.

Head of cabbage and carrot strips mode. Introduce all the ingredients into boiled water, except for vinegar and boil for 10 minutes. Add the squeezed garlic and vinegar.

Pour vegetables with hot marinade and remove to cool. Then we fill the jar, pour in the brine and leave to marinate overnight in a cool place.

Selection and preparation of ingredients

Late-ripening cabbage is suitable, which is harvested in the fall. It should be very elastic, not the one that has a cracked stump, a loose structure. You can choose the salting technique, when large pieces are placed in the jar, there are options when whole heads of cabbage are salted. It is only necessary to take into account that the vegetable should not be pickled in too small pieces (less than half a centimeter).Otherwise, the straw will lose its pleasant crunchy texture, soften and not absorb the flavor.

See also

How to properly cook pickled tomatoes in German for the winter with apples, simple ways of harvesting

To read

Carrots are sweet. It should be fresh, bright orange. It is not necessary to take a very large one, as it can be dry.

They take large-stone salt, it is forbidden to use iodized salt for this preparation.

You will also need absolutely any granulated sugar if the hostess wants to get a tasty and extraordinary dish. Vinegar is also not required, but if it is taken, it is better to replace the usual one with homemade wine or apple cider vinegar.

Spices are taken as follows:

• dill;
• mustard;
• fennel;
• ginger;
• allspice;
• laurel;
• garlic;
• cloves;
• horseradish;
• coriander.

Additionally, the blanks may contain cranberries, beets, apples, plums, lingonberries, mushrooms and other vegetables, berries.

Tips from experienced housewives

To pickle delicious cabbage, adhere to the following rules:

1. Winter cabbage varieties are used.
2. White, red, colored, Peking cabbage is suitable for salting.
3. Salted with food (table) salt of medium or coarse grinding. If the remaining impurities are confused after the dissolution of coarse salt, then the brine is poured through cheesecloth.
4. Lovers of sea salt should not forget that they put it in half as much as table salt.
5. For long-term storage, sterilized glass jars are used, which are rolled up with iron lids.
6. The pasteurization process increases the shelf life of the workpiece.

Hot method of salting a vegetable

The very name of the method suggests that in this case we need a hot brine for pouring. The ratio of vegetables and spices can be left as in the previous version.

Wash carrots, peel and grate. Peel the cabbage from the top leaves and stumps, chop.

Mix vegetables in a separate bowl. Do not grind or wrinkle!

At the bottom of a sterile jar, put a couple of laurel leaves, a few peppercorns and 1 aspirin tablet. Fill in a third with a mixture of vegetables.

We also start the next layer - laurel, pepper, aspirin, cabbage with carrots.

We repeat three times. We do not add vinegar.

We boil water with the right amount of sugar and salt, fill in the vegetable mix and complete our actions by adding a couple of clove inflorescences.

Roll up the lids and turn over the jars for cooling. If you wrap them up, then this process will occur more slowly, which is very useful for harvesting.

Benefits of using acetylsalicylic acid in conservation

Acetylsalicylic acid (or Aspirin) is a drug that has anti-inflammatory, antipyretic effects for humans and oxidizing, preserving properties for vegetables. These features of the drug began to be widely used for canning back in the distant Soviet years. At that time, artificial preservatives were not yet widely used, and vinegar was a scarce product.

The recipe is completely safe for the human body, and the cabbage itself does not deteriorate for a long time, it becomes crispy, retains its color, aroma and taste. In addition, Aspirin helps her to marinate faster, allows you to store blanks even in warm home pantries - they will not get moldy and ferment.

MARINA WITH BEET AND CARROT IN BIG PIECES

To make the cabbage as useful as possible, it is better to marinate it in large pieces. It has been proven that there are 2 times more vitamins and minerals in large pieces than in shavings. Therefore, I suggest you prepare an appetizer according to this recipe:

• 2 kg of cabbage;
• 400 g of beets;
• 300 g carrots;
• 5-6 garlic cloves;
• half chili;
• 3 pcs. lavrushka;
• 150 ml of 9% vinegar;
• 1 liter of water;
• 2 tbsp. tablespoons of salt;
• 150 g granulated sugar;
• 2 tbsp. tablespoons of vegetable oil;
• a few peas of black pepper.

Remove old and spoiled top leaves from the cabbage. Cut it into 4-5 pieces. Then rinse each of them thoroughly and cut into large slices.Peel and wash the garlic. Cut the peeled and washed carrots into slices.

Rinse the peeled beets and cut into small cubes. We take about a third of this blank and put it on the bottom of a clean 3-liter jar. Add a few cloves of garlic, chopped into cloves, and chopped chili into there. The next layer is cabbage, and then carrots. Then lay out in the same order: garlic, beets, cabbage, carrots, etc.

We take on the marinade: add vinegar, salt, sugar, black pepper and lavrushka to hot water. Bring the brine to a boil and fill it with vegetables. Then add vegetable oil to the jar. Then we cover the container with a lid and leave it for 3 days at room temperature. And then a hamster for both cheeks))

The entire cooking process is clearly presented in this video recipe. Watch and be inspired.