Pickled cabbage for the winter in banks - the best recipes with a detailed description

Hello, hello, hello. We are talking again today about white cabbage. This vegetable is very healthy and contains a set of the following vitamins: calcium, potassium, sulfur, phosphorus, vitamins P, K, U, C. Of course, in summer and autumn, it is best to eat fresh fruits, making various vegetable salads from the bottom. But in winter it will not be so easy to find an environmentally friendly head of cabbage. Therefore, in the summer-autumn period, you need not only to eat fresh cabbage, but also to prepare it for future use.

There are different ways to store this vegetable. But the most popular are pickling and pickling. In this article I want to offer you pickled cabbage recipes. After all, this technology allows you to use minimal heat treatment, and in this form, the snack will contain less acid than the fermented one.

It is noteworthy that this preparation can act as a separate salad, or as a dressing for cabbage soup and borscht, as well as the main ingredient for vinaigrette salad.

There are much more pickled cabbage recipes than sauerkraut. So choose according to your taste: spicy, spicy or sweet. Cooking technology is very simple, even a beginner can handle it.

The pickling process takes much less time than pickling. Therefore, the tasty preparation can already be tasted in a few days from the moment of its preparation.

Introduction

White-headed beauty

What is the use of a white-headed beauty? Firstly, it contains a lot of B vitamins, carotene, and a large amount of ascorbic acid.

As well as:

The leaves contain a lot of potassium, which is able to remove excess fluid from the body.
The juice normalizes the acid-base balance of blood plasma. It should be noted that the juice does not contain harmful nitrates. Toxic substances remain in the vegetable pomace.
The leaves of this culture contain easily digestible carbohydrates and amino acids.
Products from this vegetable are recommended for kidney diseases, disorders of the cardiovascular system, diabetes mellitus.
The high content of ascorbic acid has a beneficial effect on the condition of the gums and teeth
Juice will help reduce excess weight, as it cleanses the intestines of toxins and stimulates metabolism
With a low level of hemoglobin in the blood, it is recommended to drink half a glass of cabbage juice per day.

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The undeniable benefits of culture

Of course, every Russian loves spicy cabbage, but with fragrant vegetable oil. It is good both as a snack and as an ingredient for vegetable salads. Any variety of this culture is suitable for pickling - both colored, and white, and purple.

Pickled cauliflower

Our article is about pickled white cabbage. The dishes made from it are very profitable, and they can be cooked very quickly, you do not need to wait a whole month for fermentation to take place, as is the case with sauerkraut.

In addition, the pickled option is the most budgetary one. And also such dishes are low-calorie.

It is very simple to prepare a dish for the winter from this vegetable at home. As a rule, this garden culture is always at hand. It will take quite a bit of imagination and effort to create a small culinary masterpiece from an elastic head of cabbage.

Let's brush up on pickled cabbage cooking together.

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Recipe for pickling cabbage without sterilization

If the first two cooking options did not make you feel particularly tender, do not be discouraged - this is not all in my selection. In our next recipe, let's cook juicy and crispy salted cabbage without sterilization! We will not save so much time, but also get an appetizing and aromatic dish for the whole family.

Ingredients:

2 kg of white cabbage;
300 g of salt;
400 g carrots;
3 liters of water.

Sequence:

We wash the cabbage and chop it. If you have any tools for this, great, but a regular knife will suffice.

Wash the carrots too, peel, and then rub on a coarse grater.

Let's prepare the brine. To do this, we dilute the required volume of salt in the specified amount of water. We take it at the rate of 100 g per 1 liter, so if you want to pickle a little more or less cabbage, you can easily calculate the ingredients.

Mix the salty solution thoroughly and dip the cabbage into it in portions. You need to take so much vegetables so that the water covers them entirely. So, we downloaded the first part and leave it for 10 minutes.

In the meantime, I wash the cans of soda. We spread the salted mixture from the pan with our hands (without squeezing) into a jar, alternating it with layers of grated carrots.

We tamp vegetables in a jar by hand or with a wooden crush. The juice will stand out from the cabbage - as in the pictures.

We keep the second and third lots of vegetables in salt water for 15 and 20 minutes, respectively. We fill all the banks in this way. According to the indicated recipe, there will be two of them: 1 and 1.5 liters. We leave them at room temperature for 1-2 days, covering them with lids.

We substitute the plates from below so that the juice running over the edges does not stain the floor.

When the brine stops flowing out, we tightly close the cans and store them even in the same room - such cabbage does not require special conditions. You can try it in a couple of days, but, of course, you can wait for winter. Bon Appetit!

Marinade is the basis of taste

The preparation of the marinade must be taken seriously. As a rule, the main ingredients are:

granulated sugar
salt
acetic acid
various spices

By the way, if you do not like ordinary vinegar, then it can be replaced with fruit, apple, tartaric, even citric acid, and even better - with freshly squeezed lemon or lime juice.

Some housewives use acetylsalicylic acid as a preservative.

Marinade is a guarantee of the taste of the future dish

All the piquancy of the marinade lies in the spices used, these can be:

sweet pea
caraway
coriander
basil
carnation
cherry laurel leaf
horseradish
mustard
celery

It goes well with pickled vegetables dill.

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See also: Hawthorn: description, its beneficial properties and contraindications, decoctions and tinctures (20 recipes), preparations for the winter

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:

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

How to make marinade vinegar delicious

Plain table vinegar makes all dishes prepared with vinegar uniform in taste. Let's reveal two little secrets on how to improve the taste of vinegar.

First way:

for 12 days, pour the dill umbrellas with vinegar (dried are also suitable), and then strain.

Second way:

pour tarragon vinegar for two weeks.

In both cases, the vinegar will acquire an unusual, very pleasant aroma and taste. Our grandmothers insisted vinegar on blackberries. The taste and smell are extraordinary.

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Slicing, shredding, chopping

In order to chop a vegetable, you need a well-sharpened knife, you can also chop it on a special grater or shredder.

Shredded head of cabbage

How not to cut a white-headed beauty, everything will turn out well. Thin straws, or large squares, into 6 pieces, any slicing is suitable for pickling.

Shredded on a grater
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How to pickle Korean cabbage with ginger

It differs from the previous recipe in a set of spices and in that ginger is added for a spicier and slightly pungent taste. This root gives an incomparable taste to the dish. Many lovers of Japanese cuisine may know pickled ginger itself, as it is often served as an appetizer for sushi. Together with cabbage, they provide an excellent combination of flavors and spices.

You will need:

cabbage - 1 kg;
carrots - 3 pcs.;
onions - 3 pcs.;
grated ginger - 1 tablespoon;
paprika - 1 tsp;
seasoning for Korean carrots - 2 tsp;
garlic - 4-5 cloves;
sugar - 1.5 tablespoons;
salt - 0.5 tbsp;
vinegar - 15 ml.

Preparation:

1. Chop the cabbage into thin strips or squares.

2. Grate the carrots on a regular or Korean carrot grater.

3. Cut the onion into thin rings.

4. Grate the ginger, pass the garlic through a press.

5. Put everything in a spacious enamel container, add sugar and salt.

6. Mix well and place the resulting salad in prepared sterile jars.

7. Pour 1.5 tbsp into each jar (1L). vinegar and pour with ordinary boiling water until the jar is full.

8. Roll up in the usual way.

Important! For all of the above methods, white cabbage, as it were, of a flattened look, is suitable. It is dense, firm and juicy. However, the next recipe is especially for early heads of cabbage.

Ingredients for preparations for the winter

This culture is friendly with most vegetables, as well as berries and spices. In the first place - carrots, apples, milk mushrooms, bell peppers, beets.

These components are cut or shredded. It is customary to cut beets into rings, apples - into slices or cubes, carrots - into strips. All components can be mixed or layered in a jar.

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Marinate cauliflower for the winter

And of course, how can you do without cauliflower, because its inflorescences in jars look like suns. So wonderful and funny. Take note of this canning method.

That's all. These are the simple methods of making pickled cabbage that I managed to find for you. Write in the comments which recipe you would like to try first, or leave your feedback if you have already salted the "beauty" in one of the suggested ways. Bon Appetit everyone!

Little secrets from lovers of pickled vegetables

Many families have a tradition of handing over recipes from hand to hand, from grandmothers to grandchildren. Such recipes are especially valuable, they form a kind of base with which you can experiment, add something. They are like an inexhaustible source of inspiration.

Here are some of these recipes for blanks from our grandmothers:

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Classic with carrots

Both on weekdays and on holidays

Three kilos of white cabbage
Half a kilogram of bell peppers
3 large carrots
190 g granulated sugar
1 cup olive oil
150 g 6% vinegar
25gr. salt

We cut a large head of cabbage and carrots with pepper, mix and put in an enamel bowl.

Add the rest of the ingredients and put under pressure
We send to the refrigerator
You can eat in two days!

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See also: Cooking jelly at home: 20 delicious fruit recipes and blanks for the winter

Pickled "Lightning"

2.5 kilograms of white cabbage miracle
3 large carrots
20 grams of salt
Half a glass of 6% vinegar

Finely, finely chop our forks, and grind them with our hands until they let the juice out.
Put chopped carrots into the grated mass, mix and put in jars.
Pour vinegar, press down with oppression and put in the refrigerator.

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Spicy with Apples and Anise

The dish has a special taste

1 kilogram of white calf
3 apples
anise seeds

Chop the head of cabbage finely, add chopped apples and anise seeds
Salt, put the resulting mixture in a prepared container
Put the oppression and put it out in the cold

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See also: Harvesting Mushrooms for the Winter - 15 delicious recipes: dried, pickled in jars, salted and other variations for every taste

Super fast with beets

Beets and peppers will spice up the dish

We need:

White cabbage
Vinaigrette beet
Garlic
Cherry laurel leaf
Black peppercorns

Marinade: salt, sunflower oil and vinegar 6%.

First of all, you need to cut the head of cabbage into 4 parts, cut the stump.
Next, cut the cabbage into petals, finely chop the garlic, cut the beets into large strips.
To prepare the marinade, pour water into a saucepan and add two tablespoons of salt, 150 g of sugar, 150 g of vinegar and half a glass of vegetable oil.
Mix thoroughly and put the marinade on fire. Pour the chopped vegetables with boiling marinade.
It is convenient to marinate vegetables in this way in a 3 liter plastic bucket.
In a day, you can already eat such cabbage.

All components of the salad must be completely immersed in the marinade, for this it is necessary to press it down with a press.

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See also: Apple blanks for the winter - recipes, a wide variety of variations: soaked apples, jam, jam, jam, mashed potatoes and compote

Delicious cabbage with beets: a recipe for cooking in a jar

Now I propose to close a couple of jars for you using the recipe described below. The appetizer is like Korean. Since garlic, pepper and beets are added.

Ingredients:

White cabbage - 2 kg;
Large beets - 1 pc.;
Carrots - 2 pcs.;
Garlic - 2-3 cloves;
Water - 1 l;
Sugar - 120 gr.;
Vegetable oil - 100 ml;
Vinegar 9% - 150 ml;
Salt - 2.5 tbsp l .;
Peppercorns - 4-5 pcs.;
Bay leaf - 2-3 pieces.

Cooking method:

1. Rinse and dry the head of cabbage. Remove the upper and damaged leaves. Next, chop the fruit thinly. Carrots and beets must be peeled first. Then rinse under running water and grate on a coarse grater. Peel the garlic and cut into thin slices.

2. Now mix all the vegetables together and put them in a clean jar.

3. Next, pour water into a saucepan and add sugar and salt, bay leaf and pepper. Turn on the heat and bring the marinade to a boil.

4. And as soon as the liquid boils, then pour in vegetable oil and vinegar. Stir the mixture well and remove from heat. Pour the hot marinade over the vegetables in the jar. Leave the blanks at room temperature until they cool completely, while covering the jars with lids

6.And then close the containers and put them in the refrigerator for 24 hours. After the specified time, the crispy appetizer can be served to the table, or stored further in the refrigerator.

Korean spicy

Korean pickles are always in price

We need:

about 2.5 kilos of excellent winter cabbage
4 red carrots
a handful of peeled chives
150 ml sunflower oil
three tablespoons of salt
three pinches of ground red pepper
1 liter of water
50 gr. Sahara
4 tablespoons vinegar 70%

Grate the carrots on a coarse grater, chop the garlic in small portions.
Mix the cabbage with chopped garlic.
We put in a bucket in layers. First, put a layer of carrots with garlic, then a layer of cabbage. Thus, we alternate layers.
Cut the cabbage into large checkers. This way of slicing is very simple and fast.

Abundance of pickles

Preparing the marinade:

After the water has boiled, pour vinegar into it, add sugar, salt, pepper, sunflower oil
As soon as the brine has boiled again, you can pour cabbage with it.
We install a press on top and leave the cabbage overnight, by the morning this dish is already ready

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Pickled cabbage salad with bell pepper

And here is a recipe that will require a little more effort from you, which, nevertheless, will be more than rewarded after taking the first sample of the finished product. Cabbage is shredded here and bell pepper is added to it. A very tasty combination in fact.

Ingredients:

Cabbage - 1 fork
Carrots - 2 pieces
Sweet pepper - 2 pieces

For the marinade:

1 liter of water
2 tbsp with a slide of sugar
1 tbsp with a pile of salt
1 tbsp vinegar 70%
Sunflower oil - 200 ml

Preparation:

1. We chop the cabbage, put it in a deep saucepan or bowl and thoroughly mash it with our hands so that it starts to let the juice start.

2. Then add to it the carrots grated on a coarse grater and the bell pepper cut into strips. We mix.

3. We take sterilized jars and put the prepared salad in them. Depending on the size of the head of cabbage and vegetables, there will be enough for either two 3-liter cans, or for 1 three-liter and one more from 1 to 2 liters.

In order not to be mistaken, sterilize and fill first a three-liter jar, and then it will already be seen which one will fit the remaining cabbage.

Cabbage needs to be packed tightly enough, but there is no need to ram.

Gently fill the filled jars with boiling water up to the very neck, cover with a lid and leave for 10 minutes.

4. Well, then follows the procedure that I already described in the previous recipes: pour the liquid from the cans into the pan, estimate how much it turned out and, based on this, calculate and put the ingredients for the marinade into the water.

For example, if you got 2 liters of water, then the amount of sugar, salt, vinegar and vegetable oil indicated in the ingredients must be multiplied by 2.

Put the saucepan over medium heat, bring the marinade to a boil and pour back into the jar. Then we close the jars tightly with iron lids and leave them to cool upside down without covering or wrapping them up.

After 4-5 days, cabbage pickled in this way will be ready for use.

It turns out that it is always fragrant, crispy and very tasty.

Pickled cabbage for the winter in jars

To prepare this dish, it is convenient to use cans with a volume of three and two liters.

Brine preparation:

First, boil water in a prepared saucepan,
Put 30 g in boiling water. salt,
20 gr. Granulated sugar
Cool the brine and squeeze the lemon juice of the whole fruit into it

To prepare a dish you need:

dense cabbage forks
Red beetroot
half a handful of garlic cloves
celery leaves or root
carrots, cut into large rings
cherry laurel leaf
peppercorns

The ingredients are laid out in prepared jars in layers:

1 layer is cabbage chopped with checkers
2nd layer - vegetables
3 layer - celery leaves or root

We put vegetables tightly, you can tamp it with a wooden pestle, or by hand.
Add garlic
Squeeze half a lemon into the cooled brine, for those who like it sharper, you can squeeze the juice of a whole lemon

Pour the resulting solution into a three-liter or two-liter bottle with cabbage in it
We put on a tight plastic cover.
We keep the bottle for one day in the room, and then leave it in the refrigerator for 2-3 weeks.
After 2 weeks, you can already eat such a dish.
We eat not only cabbage, but also pickled beets, carrots, garlic

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Pickled cauliflower in a jar (with vinegar)

You can deliciously pickle not only the usual white cabbage, but also, for example, cauliflower. Honestly, this is the only way to make cauliflower in which I can eat it. It tastes more like marinated zucchini or squash.

//youtu.be/gZsQTX0VGzo

Ingredients for 2 liter cans:

Cauliflower - 400 g
Hot pepper - 2 pieces
Basil - 2 sprigs
Sugar - 2 tablespoons
Salt - 2 tablespoons
Vinegar 9% - 2 tablespoons

Preparation:

1. Wash cabbage, disassemble into inflorescences and place tightly in sterilized jars. Put a sprig of basil and a spicy pepper in the middle of each jar. You do not need to cut the pepper, otherwise it will turn out too sharp. Let it marinate uncut.

2. Pour boiling water into the jars, then cover them with lids and leave for 15 minutes.

For cauliflower, this step is especially important, since there are probably small insects left in the inflorescences, which must be destroyed so that the workpiece does not deteriorate.

3. After 10 minutes, pour the liquid from the cans into a saucepan, add salt and sugar to it and put on medium heat. Stir and wait for the marinade to boil.

Pour the boiling marinade back into the jars, pour 1 tablespoon of vinegar into each one, close them tightly with metal lids, turn them over and leave until they cool completely, then store in a cool place.

Petals

It is very simple to prepare delicious petals, cabbage is pickled along with carrots and bell peppers, tomatoes:

The late variety Snow White is best suited for this dish. Forks must be cut into large pieces
Put a layer of cabbage in a three-liter jar. Cut carrots into rings, sweet peppers also cut into rings, cut tomatoes into 4 pieces
Put a layer of tomato on a layer of cabbage
Next, a layer of carrots
Thus, we alternate the layers of vegetables.
Pour the pre-cooked marinade into a jar packed with vegetables
For the marinade, take 100 g of sugar, one and a half tablespoons of salt, peppercorns
Boil the marinade for 2 minutes
Pour 100 g of vegetable oil and 100 g of vinegar into a jar with cabbage and vegetables
Pour hot marinade on top, roll up, turn over the jars and wrap well
We store in the cellar

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Early kale in Korean: preparation in a jar according to a simple recipe

If the first cabbage has already gone to your summer cottage, be sure to cook it in Korean - you will not regret it. I recommend trying this appetizer to everyone who loves spicy food, but at the same time does not have a lot of free time for the daily preparation of culinary delights.

We will need:

1 kg of cabbage
2 pcs. carrots
1 PC. red hot pepper
3 cloves of garlic
100 ml vegetable oil
1 tablespoon acetic acid 70%
3 tablespoons of sugar
1 tablespoon salt

Cooking method in stages:

Cut the cabbage into large pieces, chop the carrots into strips.

Cut the pepper into rings without pulling out the seeds.

Crush the garlic into kale and combine all the ingredients in one bowl.

Put a pot of water on the stove and add salt and sugar to it.Let the brine boil, then add vegetable oil and acetic acid to it.

Pour the boiling marinade over the cabbage and leave to cool for three hours at room temperature. Then put the workpiece in jars and put it in the refrigerator for storage.

Bulgarian cabbage with aspirin

Prepared ingredients

This is a simple vinegar-free recipe.
This preparation will take you only half an hour, and in five days you will enjoy your hand-made dish

First of all, you need to make a pickle:

When the water boils (1.5 liters), put in it 100 g of salt, 2 lavrushki, 5 pieces of black pepper
We take a head of dense cabbage, cut off the seal around the stump
For this recipe, dill must be added.

Cut the cabbage in half, and then into large pieces
It is better to harvest such cabbage not in three-liter cans, but in plastic buckets.
Cut the head of cabbage into large chunks, cut the carrots into large strips
Lay vegetables in a plastic bucket, shifting them with dill. fill with marinade, and paint 4 aspirin tablets on top
Close it tightly and put it in the cellar.
After two weeks, the cabbage is ready

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Georgian cabbage with beets for the winter

The easiest recipe for white cabbage for the winter.

Products:

A small head of cabbage - 1 pc.
Carrots - 1 pc.
Beets - 1 pc.
Water - 1 liter
Vegetable oil - 1/2 cup
Sugar - 1/2 cup
Salt - 2 tbsp l.
Table vinegar - 1 glass
Garlic - 5-8 cloves

Preparation of the recipe

Chop the cabbage.
Grate carrots and beets. Mix everything.
Prepare a marinade from water, vinegar, sugar, salt, vegetable oil. Add the crushed garlic there as well.
Pour the hot marinade over cabbage, carrots, beets.
Leave it at room temperature overnight.
Spicy, crispy in the morning. tender pink cabbage is ready.
Arrange in clean jars, close the lids, store in a cool place.

Pickled cabbage with pumpkin

This dish will diversify your table in winter.

Ingredients:

dense head of cabbage
small pear-shaped pumpkin - 0.5 kg
half a medium orange with peel
garlic
vegetable oil
granulated sugar
salt
Apple vinegar

Shred cabbage

Marinade:

100 grams of sugar
2 teaspoons of salt
5 tablespoons of apple cider vinegar, 6 percent
50 ml of vegetable oil per 1 liter of water.

Do not chop the pumpkin too finely, otherwise it may turn into porridge.

A dish prepared according to this recipe is ready in a day
So, tamp the cabbage with pumpkin tightly into a three-liter jar along with the orange, chopped in a blender
Don't be afraid about the pumpkin and orange marinade. The cabbage turns out to be very tasty and children like it very much!
Pour the tamped mass with pumpkin with cooked marinade. We roll up with iron lids and send for storage to the cellar

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See also: Carrots: a description of the 28 best varieties, characteristics | + Reviews

Five minutes in a jar under iron lids - a delicious winter cabbage recipe

The zest of this appetizer is that it is easy to prepare, and after 2-3 hours it can even be put on a festive table. Of course, it is also eaten quickly and naturally, which is why it is called a five-minute meal.

For cooking we need:

Cabbage - 1 kg
Carrots - 1 pc.
Garlic - 3 cloves
Bay leaf - 2 pcs.
Dried bitter pepper - 1 pc.
Water - 600 ml
Vinegar 6% - 125 ml
Vegetable oil - 125 ml
Salt - 30 gr.
Sugar - 100 gr.

Cooking method in stages:

Shred cabbage.

Rub the carrots, chop the garlic and pepper.

Put bay leaf, salt, sugar in a bowl, pour boiling water over it all and mix well.

Add pepper, garlic and carrots to the cabbage, mix.

Add vegetable oil. Add vinegar to the brine.

We fill our five-minute with hot marinade.We compact the cabbage and leave it in the brine for 2-3 hours. A tasty and quick dish is ready!

Horseradish and bell pepper salad

Great combination

For cooking you will need:

white cabbage - two large heads
sweet pepper - half a kilo
red carrots - 4 pieces
rhizomes and leaves of horseradish 3 pcs.,
a handful of peeled chives
one liter of water
granulated sugar - one glass
salt - 15 gr.

We make the marinade according to the standard scheme:

We wash all the vegetables, squeeze the garlic on a garlic, cut the horseradish rhizomes into plates.
Chop the cabbage, cut the vegetables into cubes and mix.
We put all the components in the bottle without sealing.
Close the jar with a plastic lid and put in the cold for 5 days.
After 5 days, cabbage with horseradish is completely edible.

The addition of horseradish gives this dish a special piquancy.

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See also: Carrots: description, planting in open ground, care, feeding + Reviews

Provencal cabbage

What will be needed:

Recipe for a 3 liter jar of cabbage for the winter

white cabbage - 2.0 kg;
carrots - 350 g;
sweet pepper - 600 g;
allspice - 11 peas;
ground nutmeg - 7 g;
filtered water - 1.0 l
salt - 160 g;
sugar - 400 g;
vinegar - 500 ml;
lavrushka - 6 leaves.

Provencal cabbage

Cooking step by step:

Wash the cabbage. Process. Remove the top leaves.
Wash the pepper. Cut the ponytail. Remove seeds. Cut into semi-strips.
Place prepared food in a large saucepan.
Add lavrushka, allspice and nutmeg there.
Next, fill in. Dissolve sugar and salt in water until completely dissolved. Cook for a minute. Then remove from heat. Add vinegar.
Pour boiling water over the cabbage. Cover with a lid or plate. Place oppression on top. The cabbage should be completely submerged in the pot.
After 6-8 hours, the cabbage is ready.
Storage: capped with plastic lids in the cold. Storage temperature 3-4 ° Ϲ.

Cabbage in tomato sauce for stews and baby food

An excellent recipe with tomato juice for the winter.

We close our white-headed girlfriend in banks for the winter.

You can safely give this dish to children, cook cabbage soup and stew from it. Everyone will love it.

We need tomato juice. Bring the tomato juice to a boil, while shredding the cabbage
Pour chopped cabbage into boiling tomato juice and boil for 3 minutes
We put the cabbage in a jar and fill it with boiling tomato juice.
We immediately roll up the jar with sterile lids and turn it over, wrap it with a warm towel
Such cabbage can be stored for twelve months in the cellar.

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Secrets of Cooking Pickled Cabbage

To make pickled cabbage very tasty, you need to cook it correctly and apply some tricks.

Photo of pickled cabbage in jars

Only from mid-season or late cabbage can you get a very tasty pickled cabbage for the winter. The reason is that the leaves retain their structure even after prolonged storage in jars. But young cabbage is very tender for such dishes.
Cabbage leaves for pickling are taken white. Those that are green can taste bitter.
Pickled cabbage for the winter must be rolled up as a simple preservation. But, it can also be stored under plastic covers, the main thing is to pierce it from time to time with a fork or a long stick so that excess air comes out. If you don't do this, the cabbage will go bad.
Pickled cabbage is not done without salt, but there should be a minimum of it. If you add a lot of salt, the taste will not be the best.

Eggplant recipe for the winter

Try the eggplant cabbage recipe for the winter. The dish will surely delight you and your loved ones. In winter, a jar of this seasoning will be more useful than ever.

Ingredients:

3 kg of white cabbage
500 g carrots
500g bell pepper
granulated sugar - one glass
black peppercorns 3 pieces
allspice 2 pieces
fresh herbs 40 grams

Experimenting with eggplant

First, we thoroughly wash the blue ones and remove the stalks
Next, you need to remove the peel, since it contains bitterness
Cut the blue ones into large cubes.
Pour water into the prepared enamel container and put it on gas

After the marinade boils, put the blue ones and cook them for 120 minutes
The head of cabbage is finely chopped, and the carrots are grated on a coarse grater
Sweet peppers, peeled from seeds, cut into half rings, finely chop the garlic
We combine vegetables with eggplants, add vegetable oil, salt and granulated sugar, mix thoroughly

We send for a couple of days to a cold place
After two days, put the mixture in prepared jars, and sterilize for 25 minutes

Cabbage with eggplant prepared in this way is perfectly stored for six months.

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See also: Eggplant: description and characteristics of 53 popular and unusual varieties for open ground and greenhouses + Reviews

Instant pickled cabbage for a 3-liter jar

This recipe differs from the previous version in that it is prepared rather quickly. Literally a day and as a result you will get crispy cabbage. The layout for the marinade will be designed for a 3-liter jar. Therefore, if you cook in large batches, increase the rate as needed.

We will need:

cabbage - 2 heads of cabbage in a 3-liter jar
carrots - 4-5 pcs.
garlic - 3 cloves

Marinade for 1 liter of water:

granulated sugar - 1 glass
salt - 2 tablespoons
vinegar essence 70% - 1 tablespoon

Preparation:

1. Shred cabbage into small strips. You can use a special knife to cut vegetables.

2. Rub the carrots on a coarse grater or pass through a combine with the desired attachment. It is advisable to use one that cuts carrots into thin but long strips.

We combine two types of chopped vegetables, cabbage and carrots. We mix slightly by rubbing it together.

3. Banks are sterilized over steam. I usually do this on the spout of the kettle. I bring it to a boil, then put the jar on the spout, and reduce the heat a little to medium or low. In this state, glass containers are sterilized for at least 10 minutes.

Pour the required amount of black pepper into it. If you are not a fan of pepper in cabbage, then you can fold it into a small piece of gauze and tie it tightly in a knot. Tap the peas with something heavy, such as a hammer, to give them a more pronounced flavor.

We put this bundle on the bottom of the jar. We also put cloves of peeled garlic here.

Bell peppers can be used as a supplement. You will see how the taste of pickled cabbage will change. That is why I propose to prepare one of the cans with bell pepper.

Next, put the cabbage mixed with carrots, in small portions. Periodically tamping everything together. But you should not use all your strength, you need to press down slightly.

4. Now let's start preparing the marinade. Pour the amount of water into the pan. And fill in the required amount of salt and sugar. Bring all the brine to a boil, continue to cook it for another 5-7 minutes. Then remove from heat and add vinegar essence.

Pour the vegetable contents in jars with the prepared marinade. We close it with an ordinary nylon lid, leave at room temperature until it cools completely. Cabbage must be kept for a day, and after this time you can try what you did.

If you want to extend the shelf life of pickled cabbage. The best option would be to roll it up with iron lids and leave it in a cool, dark place.

Spicy appetizer with horseradish

Spicy appetizer

Scroll horseradish through a meat grinder
Place the prepared mass of horseradish in a saucepan, pour boiling water at the rate of: 3 cups of mashed mass - two cups of boiling water
Let cool. Add finely chopped cabbage (300 gr.) To chilled horseradish, 2 teaspoons of salt and sugar and 1 glass of 6% vinegar

In such a seasoning for meat, you can add 2 cups of beets grated on a fine grater.

See also: Pepper: description, growing from seeds, planting in open ground and care + Reviews

Recipe for spicy cabbage in large chunks

A very successful recipe that has been passed down in our family from generation to generation. Spicy cabbage will please even true gourmets. Such an appetizer can also decorate your festive table, an excellent dish for strong men's drinks.

List of vegetables and spices:

White cabbage - 4-6 pieces
Garlic - 30 cloves

For 1 can marinade:

Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Allspice - 2-3 pieces
Bay leaf - 1 piece
Dill seeds - 1 tbsp the spoon
Vinegar - 3 tbsp. spoons
Water - 1.5 l

Cooking steps:

Prepare the cabbage, it needs to be cut into large pieces so that they easily pass through the neck of the jar.

Peel the garlic, cut each clove into several pieces. It is not necessary to grind very finely.

Before putting cabbage in them, rinse the jars thoroughly, sterilize over steam or in the oven. Then start filling the jars, stacking each piece as tightly as possible. At the same time, place a pot of water on the stove.

Add garlic to jars filled with cabbage, pour boiling water over, cover with lids.

In a separate saucepan filled with water, combine salt, sugar, stir, bring to a boil.

Drain the hot water from the jars, put the spices in each jar, add vinegar, fill with marinade to the brim and roll up the lids.

Turn the rolled up jars upside down, and when they cool down, move them to the place where they will be stored.

Good luck with your cooking and have a great day!