Pickled cabbage is the best appetizer for the Russian table. It goes well with many dishes and whets the appetite. In addition, it is good for health. Doctors say that cabbage, including pickled cabbage, can work wonders. And above all, it is a wealth of vitamins that protect the body from colds in winter and increase immunity.
Therefore, if you have a couple of forkfuls of cabbage, I advise you to use it for a delicious salad. It can be prepared both for the winter and eaten immediately. After all, this vegetable can be stored fresh all year without any problems. And in winter, you can take out a jar and season the cabbage with oil to make a cabbage salad. But of course, most housewives know that sauerkraut makes incredibly tasty and rich cabbage soup.
And in this article, I have collected very tasty recipes for pickled cabbage that are quick and easy to prepare. I suggest you do this together, and right now. After all, all the ingredients are simple and accessible. Especially now, during the harvest season.
So let's get started...
Now I will show you how to easily and simply prepare a delicious and crispy cabbage and carrot snack. It can be stored all winter, but, as a rule, it rarely survives until the first frost - it is eaten instantly!
Ingredients for a 3 liter jar:
- White cabbage;
- 8 cloves of garlic;
- carrot;
- fresh parsley;
Products for marinade:
- one and a half liters of water;
- half a glass of vegetable oil;
- a glass of vinegar (9%);
- 2 tablespoons salt;
- 6 bay leaves;
- a mixture of peppercorns to your taste.
Step-by-step description of the recipe:
1. Prepare the marinade. To do this, combine all the necessary products in a saucepan or saucepan and place on the stove. Bring to a boil and cook for 2 minutes. After this, you need to turn off the heat and leave until it cools completely.
2. Cut the cabbage into 4 pieces and remove the hard core. After this, divide each part in half. Cut the carrots into slices. Peel the garlic, wash the herbs.
3. Place a layer of cabbage on the bottom of a clean jar. To do this you need to divide it into sheets. Place carrots, garlic and parsley on top. Press down with your hand. Thus, lay out several layers to the very edges of the jar. Press down carefully after each layer.
4. Pour cooled brine so that it covers the entire salad. You will end up with some liquid left. Don't rush to pour it down the sink. After a day, check the marinade level. If it drops, add more liquid. Cover with a regular nylon lid and put in the refrigerator or basement.
The salad turns out very tasty, appetizing and crispy. It flies off the table very quickly, especially under potatoes. Bon appetit!
Pickled cabbage with beets for the winter in jars
Cabbage with beets is doubly healthy and beautiful. The color of the snack directly depends on the amount of beets. In this recipe I will indicate the optimal ratio of all ingredients. This cabbage is ready within a day after closing the jar. And in a cool place it can be stored all winter.
Ingredients for a 2 liter jar:
- half a kilo of cabbage;
- 200-300 grams of carrots;
- 400 grams of beets;
- 5 cloves of garlic;
- peppercorn mixture - to taste;
- 2 bay leaves;
- You can add chili pepper if you wish.
Brine per liter of water:
- one tablespoon each of granulated sugar and salt;
- 4 tablespoons of vegetable oil;
- half a glass of vinegar 9%.
Step-by-step description of the recipe:
1.Peel the cabbage from the upper wilted leaves. Cut the head of cabbage into 4 parts and remove the stalk. Then cut each part into pieces of such a size that they fit into the neck of the jar.
2. Peel the carrots and cut into slices. If you are using large vegetables, you can cut them into half rings or quarters.
3. Do the same with beets. It needs to be peeled and cut. If it is small, you can chop it into circles. In this case, the beets were medium in size and cut into half rings.
4. Place several pieces of beets, carrot slices and a mixture of peppers at the bottom of a clean jar (in this case, a 2-liter jar). Add bay leaf and a couple of cloves of garlic. If you are using chili pepper, you should also add it now.
5. Place several pieces of cabbage tightly on top. Continue the layers in this way until the neck. Beets, carrots and garlic should be on top.
6. Prepare the marinade. To do this, boil water, after dissolving granulated sugar and salt in it. As soon as it boils, add vinegar, oil and remove from heat. Fill the jar to the top with hot liquid.
7. Cover with a plastic lid and leave on the counter for 2 days. After this, it can already be served for lunch. If you plan to store it, you need to move the jar to a cool place.
Instant pickled cabbage pieces
This cabbage will not leave anyone indifferent. It turns out very tasty, and it takes no time to prepare. Try it and see!
Ingredients:
- one and a half kilograms of fresh cabbage;
- 1 large carrot.
For the marinade:
- one and a half liters of water;
- half a glass of granulated sugar;
- one and a half tablespoons of salt;
- a tablespoon of vinegar essence (70%);
- peppercorns and bay leaves.
Step-by-step description of the recipe:
1. Shred the cabbage as you like. Some people like larger pieces, while others like small straws. Grate the carrots on the coarse side of a grater. Combine them together in one bowl and mix.
2. Cook the marinade. Place water on the stove and wait until it gets hot. At this stage, add salt, add granulated sugar and dissolve them. Pour in vinegar and oil, add pepper and bay leaves (about 3 leaves). Boil for 5-7 minutes after boiling.
Be sure to taste the brine. You may want to add salt or sweeten it.
3. Then the marinade needs to be slightly cooled and strained.
4. Pour the brine into a clean jar. Then put the cabbage and carrot salad there. Now that all the vegetables are in the jar, you need to crush them well with your hands so that they all end up in the brine.
5. Close the lid tightly and put it in a cool place for 6-8 hours. I usually do this in the evening, and in the morning you can eat a delicious salad.
It turns out very tasty and juicy. And most importantly, it’s very simple.
Delicious pickled cabbage for the winter under iron lids
Preparing cabbage salad for the winter using this recipe is very simple. If you wish, you can chop more carrots or bell peppers here. We will prepare it only from cabbage, with a delicious marinade.
Ingredients:
- cabbage;
- allspice;
- cloves of garlic (about 2 pieces per liter jar);
- bay leaf (1 leaf per liter jar);
- dill inflorescences;
- vinegar (9%) at the rate of 1 teaspoon per liter jar.
For the marinade:
- one and a half liters of water;
- a glass of granulated sugar;
- 2 tablespoons salt;
- a few peas of allspice.
Step-by-step description of the recipe:
1. Chop the cabbage thinly. Don't forget to remove the top leaves first. They are usually lethargic and slightly spoiled. The stalk also needs to be cut out.
2. Wash and sterilize the jars. Place a few peppercorns on the bottom. Adjust the quantity yourself, depending on the type of pepper and the denomination of the jar.
3. Place dill, bay leaf and finely chopped garlic on top. Cover with a whole cabbage leaf.
4. Lay the shredded cabbage tightly, pressing it lightly with your hands.
5. Prepare the marinade. To do this, you need to boil water, add salt and dissolve granulated sugar. Place a few peppercorns there and cook for 1-2 minutes after boiling. After cooking, the brine must cool completely. If you pour hot liquid over such cabbage, it may become slimy and not very tasty.
6. Fill the jars to the top with warm brine. Spicy lovers can add a piece of hot pepper. Seal tightly with iron lids and leave for 10 minutes. After this, turn them upside down for 2 hours.
7. Now the cans are sent to the basement or cellar for storage.
Pickled cabbage with bell pepper
Cabbage salad is delicious in any recipe, but it is especially good in combination with bell peppers. These two vegetables complement each other perfectly. The result is a very aromatic, juicy snack with a sweet and sour taste, which crunches appetizingly while eating.
Ingredients:
- kilogram of cabbage;
- 1 bell pepper (preferably red);
- 1 carrot.
For the marinade:
- half a liter of water;
- a tablespoon of salt;
- 6 tablespoons of nine percent vinegar;
- 7 tablespoons sugar;
- 80 ml vegetable oil.
Step-by-step description of the recipe:
1.The first step is to prepare the brine. After all, by the time you pour the vegetables, it should already be warm. So, in a saucepan or small saucepan, dissolve salt and granulated sugar in water. Add oil, stir and set on fire. After boiling, immediately remove from the stove. Only then pour in the vinegar.
2. Chop the cabbage into medium strips. You can do this smaller or, conversely, larger.
4. Grate the carrots on the coarse side of a grater.
5. Mix all vegetables evenly among themselves. Fill the jars with the resulting mass. When the brine has cooled and becomes warm, pour it over the cabbage.
6. Close with lids and put in the refrigerator for 8 hours. If you make the snack in the late afternoon, you can leave it overnight. Even if I cook it in the morning, I leave it until the next morning. During this time, the vegetables are fully saturated with the aroma of the marinade and each other.
A tasty and crispy salad is ready! Bon appetit!
Pickled cauliflower for the winter - crispy and very tasty
For the winter, you can pickle not only white cabbage, but also its closest relative, cauliflower. Try this recipe. Spicy lovers will definitely like it. People call it “Korean-style vegetables.”
Ingredients:
- 3 and a half kilograms of cauliflower;
- kilogram of red sweet pepper;
- 2-3 heads of garlic;
- 3 pods of hot pepper;
- 800 grams of carrots;
- vinegar (1 teaspoon per liter jar).
For the marinade:
- 3 liters of water;
- 2 tablespoons salt;
- 3 tablespoons granulated sugar;
- 1 tablespoon of dry adjika (you can use seasoning for Korean carrots).
Step-by-step description of the recipe:
1. Disassemble the cabbage into small inflorescences, rinse them and boil them in water for 10 minutes. Then drain in a colander and dry slightly.
2. Grate the carrots using a Korean vegetable grater. If you don’t have one, you can use a knife or a regular grater.
3. Grind the sweet pepper into small strips, and the bitter pepper into rings. The latter need not be cleared of seeds. Peel the garlic and pass through a press. Mix all the vegetables, including cabbage, in one bowl.
4. Divide the salad into jars. From the stated amount of ingredients I get 7 liter jars. The mass should reach the “hangers” of the dish. Immediately place them in a wide pan for sterilization.
5. Dissolve granulated sugar, salt and seasonings in hot water. Mix thoroughly and pour the brine over the salad. Cover with lids. Sterilize in water for 10 minutes after boiling.
6. Pour a teaspoon of vinegar into each jar and seal tightly. Now they need to be turned over and sent “under the fur coat”. It can be an old jacket, blanket or blanket. After cooling completely, transfer the jars to the basement.
My best recipe for pickling cabbage for the winter
My family really loves pickled cabbage. But the most popular is the Kuban salad. Vegetables according to this recipe turn out simply fantastically tasty. Due to the absence of long heat treatment, they have a natural aroma and crunch, and the vitamin composition is preserved as much as possible. Despite this, it can be stored all winter in a cool place.
Ingredients:
- a kilogram of cabbage, sweet peppers, tomatoes and cucumbers;
- half a kilo of carrots and onions;
- half a glass of granulated sugar;
- 2 level tablespoons of salt;
- a glass of vegetable oil;
- half a glass of nine percent vinegar;
- 10 bay leaves;
- 20 pieces of peppercorns;
- You can add hot pepper to taste.
Step-by-step description of the recipe:
1. Finely chop the cabbage. To do this, you can use a special shredder or a regular knife. Add a little salt and mash with your hands.
2. Tomatoes and cucumbers can be cut into medium pieces, as you would for a fresh salad.
3. Grate the carrots on a grater (large), turn the pepper into thin strips, and cut the onion into neat half rings.
4. Combine all the vegetables in one large bowl, add granulated sugar and salt. Add peppercorns and bay leaves here. Now it's the turn of vinegar and oil. At this stage you only need to add a third of the vinegar. They need to be poured into the vegetables and thoroughly mix all the ingredients so that the seasonings are evenly distributed. If you want the dish spicier, you can add a little hot chili pepper.
5. Leave the salad to marinate in this form for 1 hour. During this time, it will release juice and a stunning aroma.
6. At this stage, I make sure to set aside some salad to try because it’s impossible to resist.
7. Put the vegetables on the fire and wait until they boil. After this, boil for 8-10 minutes and add the rest of the vinegar.
8. Place the salad in clean and sterile jars. Seal and invert onto lids.
9. Cover with something warm (blanket, jacket or rug) and leave for 12 hours. During this time, the contents of the jars will cool down and they can be safely transferred to storage.
Marinate early cabbage
As soon as the first early cabbage appears, it is difficult to resist the temptation to pickle it. Some people think that it is not worth making such a snack from early varieties. But this is not at all true. Of course, such cabbage should not be stored for a long time. However, instant meals from it turn out to be very tasty.
Ingredients:
- 2 kilograms of cabbage (can be early);
- 6 cloves of garlic;
- 1 carrot;
- half a glass of vinegar;
- one and a half tablespoons of salt;
- half a liter of water;
- half a glass of granulated sugar;
- half a glass of vegetable oil;
Step-by-step description of the recipe:
1.Cut the cabbage into cubes about 2 centimeters thick. Determine the length yourself. The main thing is that it is convenient to eat.
2. Cut the carrots into medium cubes. It is more beautiful to do this with a figured knife.
3. Place a layer of cabbage in a large saucepan. Cover it with a small amount of carrots and a couple of heads of garlic. So lay out the layers to the very edges of the dishes.
4. Prepare the marinade. To do this, you need to dissolve salt and granulated sugar in warm water. Add oil and vinegar there. Mix thoroughly and pour this brine over the vegetables. Press with a plate and apply pressure. Place on the balcony or in the refrigerator.
This cabbage is ready to eat after 2 days. But the most optimal time is 1 week. Bon appetit!
Broccoli for the winter in jars
We recently looked at how to cook. Now I would like to introduce you to a very interesting recipe for broccoli for the winter.
Ingredients:
- 1 head of broccoli;
- 1 carrot;
- 4 cloves of garlic;
- a bunch of dill;
- one and a half liters of water;
- 8 tablespoons granulated sugar;
- 3 tablespoons salt;
- a quarter glass of nine percent vinegar;
- half a glass of vegetable oil;
- 3 bay leaves;
- 8 peas of allspice.
Step-by-step description of the recipe:
1. Separate broccoli into small florets. If they turn out too large, they can be cut into 2-4 pieces.
2. Cut the carrots into half rings and the garlic into circles.
3. Cut the dill with a knife or tear it with your hands into beautiful branches. Mix all this in one bowl.
4. Cook brine from all other products from the list. You need to boil it for 5-10 minutes after boiling.
5. Place vegetables in jars and pour hot marinade over them. Sterilize the salad directly in the jars in boiling water for 10 minutes. After this, seal them and turn them upside down. Cover with a blanket and wait until it cools completely. After this, move it to the basement.
You have just been introduced to very tasty and simple ways to pickle cabbage. Each of them is worth trying at least once. Lovers of crispy cabbage will definitely appreciate it. What method of preparing coleslaw do you use most often? Perhaps you already have experience preparing the above options?
Share your achievements in the comments. I wish you delicious culinary victories! See you again!
Greetings to all cooks! Today we will pickle cabbage. And not just marinate, but do it quickly. In just a few hours, such a sweet and sour snack can be served. It takes little time to prepare, and the result will be amazing. Moreover, you can immediately make a large amount of such vegetable salad so that it will last for several days. And this, you see, is a significant plus in the frantic rhythm of our lives.
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, the cabbage will turn out crispy, juicy, with a pleasant sourness, sometimes spicy, and sometimes sweet. These flavors can always be adjusted with sugar and hot chili pepper.
I suggest preparing pickled cabbage quickly enough - it will be ready in 4 hours. Bell peppers and carrots are added for sweetness and to enhance the taste. All vegetables are poured with hot marinade to speed up the cooking process. At the same time, crunch and juiciness are preserved.
Ingredients:
- cabbage - 1.5 kg
- carrots - 300 gr.
- bell pepper - 200 gr.
- garlic - 5 cloves
- water - 750 ml
- sugar - 3 tbsp.
- salt - 1.5 tbsp.
- bay leaf - 3 pcs.
- sunflower oil – 70 ml
- vinegar 9% - 50 ml
How to cook:
1. Finely chop a piece of cabbage. Grate the carrots on a coarse grater and cut the bell pepper into strips. Place all the vegetables in one large container, in which it will be convenient to mix.
2. Peel the garlic and squeeze it through a press into the total mass. Break the bay leaf and also add it to the vegetables. Add allspice to the salad. Mix thoroughly, you can crush the cabbage a little with your hands, but not too much. Transfer the workpiece into a bowl where marinating will take place.
3.Put water on the stove and boil it. Add salt and sugar to boiling water, stir and bring to a boil again. Pour in vegetable oil and turn off the heat. Pour vinegar into the brine and stir.
4. Pour the hot marinade over the salad. Place a plate and a small press on top. The main thing is to ensure that the water completely covers the vegetables. Leave the delicious snack for 4 hours; if desired, you can let it sit longer. But, if you really want to taste it, then after 4 hours you can already put the pickled cabbage on plates. Crunch for your health!
Crispy and juicy cabbage in a 3-liter jar under hot marinade
This recipe is surprisingly simple. The only plants you need are carrots and cabbage. Plus you will need to prepare a marinade. It is the hot brine that allows vegetables to marinate quickly. If you make a cold pour, the cooking time will increase several times. Don't worry, nothing will cook or become soft. On the contrary, the vegetables will be very crispy, juicy, moderately sweet and sour.
Ingredients for a 3 liter jar:
- cabbage - 2.5 kg
- carrots - 200 gr.
- water - 1.2 l
- sugar - 1/2 tbsp. (100 gr.)
- vinegar 9% - 110 ml
- sunflower oil – 100 ml
- coarse salt - 1 tbsp. with a slide
Cooking method:
1. Finely chop the cabbage. In this recipe you do not need to chop it coarsely, but as for. Grate the carrots on a coarse grater.
To ensure that the pieces are smooth and beautiful, when rubbing, make movements only from top to bottom.
2.In a large basin or bowl, combine the prepared vegetables. At the same time, they do not need to be crushed to achieve softening or the appearance of juice. Simply mix with your hands until smooth, leaving the pieces firm.
3.Fold the resulting mass into a three-liter jar, lightly tamping it with your hand so that there are no voids.
It’s convenient to take a glass container with a wide neck - it’s easier to put it on, and the table around will be cleaner.
4. All that remains is to cook the marinade. To do this, pour water, table vinegar and vegetable oil into a saucepan, add sugar and salt. If you use extra salt, you need to use less salt than coarse salt. Place the pan on the fire and bring the liquid to a boil. At the same time, stir the contents to dissolve the salt and sugar.
5.Pour the hot marinade into a jar filled with vegetables. Fill gradually so that the glass does not burst. The water should completely cover the cabbage. Close the container with a nylon lid and leave on the table at room temperature for 12 hours. After this time, you can already eat this delicious salad with a pleasant crunch. Then you need to store the snack in the refrigerator until the jar is empty. And it will be empty quickly, believe me, it’s very tasty!
How to cook sweet pickled cabbage with bell pepper in 2 hours
This recipe is one of the fastest, because the finished dish can be eaten in 2 hours. The bell pepper in the composition gives a special sweetish taste and beauty to the finished salad. From the proposed amount of products you will get 2 liters of ready-made snack.
Ingredients:
- white cabbage – 1 kg
- carrots - 1 pc.
- red bell pepper - 1 pc.
- water - 0.5 l
- vinegar 9% - 6 tbsp.
- sugar - 7 tbsp.
- salt - 1 tbsp.
- vegetable oil - 80 ml
How to cook:
1. All vegetables must be washed thoroughly. Remove the seed from the pepper and cut it into strips. Grate the carrots on a coarse grater, and thinly slice the cabbage with a kitchen knife or use a special shredding knife.
This salad can also be prepared in winter using frozen peppers. Just worry about freezing in the summer: cut this vegetable, put it in a plastic container and put it in the freezer.
2.Mix all the crushed ingredients and place them in a jar. In our case, we will need a two-liter container. Place the salad tightly, pressing the vegetables slightly with your hand or a potato masher. But you shouldn’t compact it too hard.
3. To prepare the marinade, pour water into a saucepan, add salt, sugar and vegetable oil. Boil, dissolve bulk ingredients. Pour in the vinegar and turn off the heat. Pour the hot sauce into the cabbage, filling the jar to the top. Close with a nylon or screw lid and leave at room temperature for 2 hours.
4.And after a couple of hours you can serve this delicious salad - crispy, juicy, sweet, with a pleasant sourness. Bon appetit!
Quick pickled Provencal cabbage with hot brine (video recipe)
I suggest trying another quick recipe for pickled cabbage, it’s called “Provencal”. As soon as the hot brine has cooled, this appetizer can be served. It will not have a strong vinegar smell, but it will be moderately sweet and sour. Children really like this salad (by the way, if you make it for children, use natural fruit vinegar).
The peculiarity of this recipe is the presence of garlic in the brine, which gives it a special aroma. Try cooking. Watch the video for the step-by-step process.
Ingredients:
- cabbage - 2.5 kg
- carrots - 2 pcs.
- garlic - 6 cloves
- water - 1 l
- salt - 2 tbsp.
- sugar - 3/4 tbsp. (200 gr.)
- vinegar 9% - 1/2 tbsp. (125 ml)
- sunflower oil - 170 ml (10 tbsp)
//www.youtube.com/watch?v=abbz7Oa3Pt4
Korean cabbage in large pieces - the best recipe at home
Korean salads are very popular. When you walk through the market in the rows where such dishes are sold, you immediately start salivating - the smell is very appetizing. By the way, I already wrote how to cook. This same recipe for pickled cabbage is quite original. Firstly, the color of the salad will be bright pink, and secondly, it will be cut large, which significantly reduces the preparation time.
Ingredients:
- cabbage - 1.5 kg
- beets - 1 pc.
- garlic - 1 head
- water - 1.5 l
- salt - 3 tbsp.
- sugar - 0.5 tbsp.
- vegetable oil - 0.5 tbsp.
- red hot pepper - 1 pc.
- vinegar 9% - 150 gr.
- bay leaf - 2 pcs.
Preparation:
1. Wash the cabbage, remove the top leaves. Choose a small head of cabbage. Cut the fork into 8 pieces: first in half, then each piece into 4 pieces. There is no need to cut the stalk; cut it along with it.
If you want, you can cut the cabbage into 3-4 cm squares, then it will look like rose petals.
2. Grate the peeled beets on a coarse grater, and cut the garlic into cubes.
3.In a large container, start laying the vegetables in layers. First, add the cabbage, sprinkle it with garlic and beets, and also add a piece of hot pepper. Then repeat all the layers.
4. Prepare the marinade. Pour sugar, salt and bay leaf into the water, and also pour in sunflower oil. Place on fire and boil. At the same time, stir so that no undissolved salt remains at the bottom.
5.Remove the marinade from the heat and pour vinegar into it. Pour the resulting brine over the salad. Cover the vegetables with a plate and put pressure on them (you can use a 3-liter jar of water or saffron, for example).
6. Leave for a day in this form, then remove the pressure and let marinate for another 2 days. And after just three days, such bright and tasty cabbage can be served. By this time, it will have accumulated enough sugar and vinegar, as well as pungency and spice. The aroma will be very tasty, such a snack will be eaten very quickly. Before serving, all that remains is to cut it into convenient pieces.
Recipe for cabbage with carrots, vinegar and vegetable oil
Choose winter varieties of cabbage for this recipe. The head of cabbage should be dense and hard. Young vegetables will not make a crispy salad; they will become too soft. The marinade here will be with aromatic spices - black pepper and bay leaf.
Ingredients:
- cabbage - 2.5-3 kg
- carrots - 3-4 pcs.
- garlic - 6 cloves
- water - 1 l
- vegetable oil - 170 ml
- sugar - 160 gr.
- salt - 2 tbsp.
- bay leaf - 3 pcs.
- black peppercorns - 20 pcs.
- vinegar 9% - 150 ml
Cooking method:
1. Peel the carrots and grate them on a coarse grater. Chop a large head of cabbage. Place the prepared vegetables in a large enamel bowl or pan. Peel the garlic and cut into thin slices. There is no need to grind it much. Add the garlic pieces to the remaining ingredients.
To quickly peel the garlic, first place it in cold water for 10 minutes.
2.Mix the salad with your hands until smooth. You don’t need to add any spices to it, you don’t need to add salt or press to extract juice. Transfer the resulting mass into the container where you will marinate the appetizer and press it down with your hand for density.
3. To prepare the marinade, pour water into a saucepan, add sugar, salt, bay leaves, peppercorns and vegetable oil. Stir and bring to a boil. Pour vinegar into the boiling brine, turn off the heat and pour over the cabbage.
4.Cover the workpiece with an inverted plate, press down and place a small weight (for example, a half-liter jar of water) so that the marinade covers the vegetables. Leave the salad to soak in the dressing for 12-14 hours on the kitchen counter.
5. That's all, quick and tasty cabbage marinated with garlic and carrots is ready. Store it in the refrigerator and serve it with any dishes; it goes with absolutely everything.
Spicy cauliflower marinated with garlic, dill and pepper
Most often, cauliflower is fried in batter for the daily menu. Today I suggest marinating it, making it hot and spicy. This is one of the best recipes for preparing this vegetable. And you can make it for the winter (the recipe is available at the link). By the way, you don't need vinegar.
Ingredients:
- cauliflower - 2.5 kg
- carrots - 1 pc. small
- garlic - 1 head
- hot chili pepper - 2 pcs.
- black peppercorns - 10 pcs.
- allspice peas - 10 pcs.
- bay leaf - 4 pcs.
- parsley - 3-4 sprigs
- dried dill (an umbrella can be used) - 2 pcs.
For the brine:
- water - 3 l
- salt - 3 tbsp. no slide
- sugar - 3 tsp
- bay leaf - 2 pcs.
- allspice peas - 2 pcs.
- black peppercorns - 3 pcs.
Cooking method:
1. Wash the cauliflower and separate it into florets. Place in a saucepan and pour boiling water over it for 30 seconds (blanch a little). Drain in a colander and let the water drain.
2. To prepare the marinade, pour water into a saucepan and add salt and sugar, bay leaf and peppercorns. Place on the fire, boil and simmer for 3-4 minutes so that the water absorbs the aromas of the spices.
3. This snack is salted in jars, which must be clean, washed with soda. Place spices at the bottom of a two-liter jar: a couple of bay leaves, a few peas of black pepper, three peas of allspice, a sprig of dill with seeds, a pod of hot pepper without seeds, 3-4 cloves of garlic, two long pieces of carrot and a couple of sprigs of green parsley (optional) ).
Add spices to taste. If you don't eat spicy food, reduce the amount of chili pepper. If you don’t like the smell of laurel, you can do without it.
4. Start placing cabbage inflorescences in the jar. When you fill the container halfway, you will need to add a little more spices, but in smaller quantities. Then continue adding the main ingredient. Top with a small piece of hot pepper, a couple of cloves of garlic, a piece of carrot and a sprig of parsley. Do the same with the second jar.
5. Fill the workpieces to the top with hot brine, cover with lids and leave at room temperature for 2 days. Then it must be stored in a cool place. You can eat this cabbage after 3-4 days, when it is thoroughly salted.
Very tasty cabbage with beets in Georgian (Gurian) without vinegar and without oil
This is a traditional Georgian recipe, called Gurian cabbage, after the name of one of the regions of Georgia. It’s not difficult to prepare such a snack; you need to follow certain rules, which I will write about. The peculiarity of this dish is the large pieces that are cut together with the stalk, the absence of vinegar and oil in the marinade. It turns out a very healthy dish from raw vegetables, which is prepared by fermentation.
Ingredients:
- medium heads of cabbage - 2 pcs. (2 kg)
- beets - 4 pcs. (500 gr.)
- celery greens - 1 bunch (100 gr.)
- garlic - 2 heads
- hot red pepper - 1 pc.
- allspice peas - 1 pinch
- black peppercorns - 1 pinch
- bay leaf - 2 pcs.
- salt - 2.5 tbsp.
Preparation:
1. It is very important to take the right cabbage: it should be dense and tight. Remove excess top leaves. First cut each fork in half, then cut each piece into 4 more pieces. Leave the stalk so that it holds the leaves together and they do not fall apart.
2.Now you need to blanch each cut piece. To do this, boil water in a saucepan and salt it a little. Place 4 pieces of cabbage into boiling water and keep them there for exactly 3 minutes, no more. Otherwise you will get a cooked product. Using a slotted spoon, remove the scalded pieces from the water and place them in a colander to drain excess liquid. Repeat this procedure with the remaining parts.
Blanching will remove the bitterness and specific smell.
3.Now prepare the brine. It will require 2 liters of water, which needs to be boiled. Place two and a half tablespoons of salt, black and allspice peas, bay leaf and the entire bunch of celery into boiling water. Moreover, you don’t need to chop the greens, put them whole. Wait until the water boils again and you can turn off the gas.
4. Peel the beets and cut into thin slices. Cut the hot pepper into 4 pieces and remove the seeds.
5.Vegetables are pickled in a three-liter jar. Place two beet slices and a piece of hot pepper and 2-3 cloves of garlic on the bottom of a glass container. Place cabbage pieces on top in a single layer (about 3 pieces). Next - beets and garlic again, with white cabbage on top. And so continue until the very top. Try to pack all the pieces more tightly.
6.Beets should be on top. Pour the cooked brine over the workpiece. Place the celery on top, curling it into a ring. Cover with a lid, but do not seal tightly. You need to cover it to prevent dust from getting in (you can cover it with a saucer or gauze). When salting, the liquid may leak out of the jar a little, so place it in a bowl.
7. Leave the jar in a warm place for 3-4 days. And then you can try what happened. You can make a salad from this cabbage, season it with vegetable oil, or eat it in its authentic form. It turns out tasty and healthy. Try cooking!
Recipe for pickled Chinese cabbage in pieces. We prepare it a day in advance
Beijing cabbage has a more delicate taste than white cabbage. And when marinated, it is excellent. It has a pleasant spicy taste, piquant pungency, and juiciness. It is quite possible that you will like this recipe so much that it will become a frequent guest on your daily and holiday table.
Ingredients:
- Chinese cabbage - 500 gr.
- carrots - 100 gr.
- garlic - 3 cloves
- vegetable oil - 70 ml
- vinegar 9% - 2 tsp.
- ground coriander - 1/2 tsp.
- sugar - 1 tsp.
- salt - 1 tbsp.
How to cook:
1. Wash the Pekinka and divide it into 4 parts. Now cut it into large square pieces. The carrots in this salad will look beautiful if you grate them for Korean dishes. Crush the garlic with a knife and chop it finely.
2. Place the chopped vegetables in a large bowl and add ground coriander to them.
If you want to get a richer aroma, then take coriander grains, heat them a little in a dry frying pan and pound in a mortar.
3.You don’t need water to prepare the marinade. Pour vinegar, vegetable oil into a saucepan, add sugar and salt. Heat these ingredients until the loose crystals dissolve. Don't forget to stir.
4. Pour the hot sauce over the cabbage and carrots and stir very well. Leave the salad on the table until it cools. Then cover with a lid or cling film and refrigerate for a day. The next day, take out this crispy dish and enjoy!
As you can see, preparing pickled cabbage in a quick way is very simple. To do this, you just need to know some nuances:
- To quickly marinate the cabbage, you need to pour hot brine
- To enrich the taste, you can add bell peppers, carrots, garlic, beets
- spices are added to taste. The most commonly used are black and allspice peppers, bay leaves, coriander, cumin, ginger, and hot capsicum. The list goes on for a long time, experiment and find the perfect balance of taste and aroma.
- Don’t rush to eat the prepared salad right away. Let it marinate for a while.
With this I say goodbye and look forward to visiting you in the next delicious article! Bon Appetit everyone!
1 large head of cabbage (weighing 1.8–2 kg)
3 large carrots
1 tsp. cumin and/or fennel seeds (optional)
120 ml apple or white wine vinegar
1 tbsp. l. with a pile of sugar
2 tbsp. l. with a heap of salt
Step 1
For the brine, mix salt, sugar and seeds, if using, with 1 liter of boiling water, stir until dissolved and pour in the vinegar. Let it cool while you prepare the rest.
Step 2
Chop the cabbage very thinly, removing the stalk, then cut crosswise into 3-4 cm pieces. Grate the peeled carrots on a coarse grater. Mix the carrots and cabbage more thoroughly with your hands like Sauerkraut “In 5 Minutes” and place in jars.
Step 3
Pour warm brine into the jars, pierce the cabbage with Chinese chopsticks to the very bottom so that excess air comes out and the brine is better distributed throughout the jar. The brine should cover the cabbage. If necessary, compact the cabbage.
Step 4
Close the jars with lids and place in the refrigerator. Crispy and tasty cabbage will be ready in 24 hours.
Elena Petrova, Kazan
GRANDMOTHER SAYS:
Since ancient times, sauerkraut has been the calling card of many peoples, as soon as the name changes, while the dish itself remains unchanged. Each fruit or vegetable has its own signature vitamin, and cabbage has methylmethionine. At the same time, sauerkraut is highly valued for its ability to retain the most important and necessary vitamin C for the body for a long time. It is not destroyed during storage and even slight heat treatment will not harm it.
Hello, hostesses!
Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.
This cabbage can be covered for the winter, frozen or eaten immediately after cooking.
To quickly jump to the recipe you need, use the links in the blue frame:
Pickled cabbage, very tasty - a simple recipe
A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.
Ingredients
- cabbage - 1 fork per 2 kg
- garlic - 4 cloves
- carrots - 1 pc.
- water - 1 liter
- vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
- salt - 2 tbsp. spoons
- cloves - 5 pcs.
- sugar - 2-3 tbsp. spoons
- allspice - 4-5 pcs
- bay leaf - 3 pcs
- peppercorns - 10 pcs
Preparation
To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.
Grind the carrots on a grater.
Place the cabbage and carrots in a suitable sized container and mix well. There is no need to press or squeeze the juice.
Cut the garlic into slices.
Now let's get to the marinade. Boil a liter of water, add all the specified spices to it (see ingredients for the marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.
Pour the hot marinade into the cabbage, stir and let stand until it cools.
Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.
Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.
Pickled cabbage with bell pepper
Another quick recipe. You can eat this cabbage within a day.
Ingredients
- cabbage - 1 fork (2 kg)
- bell pepper - 1 piece (medium)
- carrots - 2 pcs (medium)
- cucumber - 1 piece (medium)
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 1 tbsp. heaped spoon
- vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full
Preparation
Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.
Mix the vegetables carefully to prevent them from choking and releasing their juices.
Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.
To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.
Pour it into a jar of hot cabbage and wait until it cools down.
When this happens, you can put the jar in the refrigerator.
In a day, the pickled cabbage is ready! It’s a very easy recipe, which is why so many people love it.
Cabbage marinated with beets - Gurian cabbage
This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.
Ingredients
- cabbage - 1 fork (2 kg)
- beets - 1 piece (large)
- red capsicum - 1 pc (or 1 tbsp ground red)
- carrots - 1 piece (medium)
- garlic - 7-8 cloves
- water - 1 liter
- sugar - 1 glass
- salt - 2 tbsp. spoons
- bay leaf - 3-4 pcs
- apple cider vinegar - 1 glass
- vegetable oil -0.5 cups
- peppercorns - 6-8 pieces
Preparation
For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.
Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.
Cut the garlic thinly into slices.
Peel the pepper from seeds and cut into strips.
Place all the ingredients in the pan in layers.
For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.
We pour it over our cabbage.
Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.
Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.
It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.
Pickled cabbage with ginger
Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.
In combination with cabbage, you get just a jar of vitamins for good immunity and youth.
Ingredients
- cabbage – 1 fork (2 kg)
- bell pepper - 1 piece
- carrots - 1 pc.
- garlic – 4-5 cloves
- ginger - 70 gr
For the marinade:
- water - 1.5 liters
- sugar - 5 tbsp. spoons
- salt -3 tbsp. spoons
- vegetable oil - 5 tbsp. spoons
- bay leaf - 3 pcs
- ground black pepper - 0.5 teaspoon
- apple cider vinegar - 150 ml
Preparation
Cut the cabbage, carrots, garlic and pepper into thin strips.
Peel the ginger and cut it into translucent circles.
Place all the vegetables in the pan, mix gently, but do not mash.
We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.
Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.
We wait until it cools down and place it in the refrigerator. Crispy spicy cabbage will be ready to eat in a day.
The recipe is simply delicious!
Marinated cabbage with carrots and garlic - Ukrainian kryzhavka
Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.
Ingredients
- cabbage - (a head of cabbage weighing approximately 1 kg)
- carrots - 2 pcs (medium)
- bell pepper - 1 piece (optional)
- garlic - 4-5 pcs
- cumin - 0.5 tsp
For the marinade:
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 2 tbsp. spoons
- apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
- allspice -4 pcs
- peppercorns - 5-6 pcs
- vegetable oil - 0.5 cups
Preparation
Cut the cabbage head into four parts, along with the stalk.
Boil water and put cabbage in it. Cook for 10 minutes over medium heat.
After this, remove the cabbage using a slotted spoon. Fill it with cold water to cool. If during the process the water heats up from the cabbage, you need to replace it with cold water again.
Pass the garlic through a crusher.
Cut the carrots and bell pepper into thin strips.
Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.
Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.
Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!
Serve by cutting into smaller pieces and basting with carrot-pepper marinade.
Pickled cabbage with vegetables and apples - a very tasty recipe
The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.
Ingredients
- cabbage - 1 fork (2 kg)
- bell pepper - 3-4 pcs
- carrots - 3-4 pcs (medium)
- garlic - 1 head
- sweet and sour apples - 3-4 pcs.
- hot pepper - 1 pod
For the marinade:
- water -2 liters
- sugar - 1 glass
- salt -4 tbsp. spoons
- apple cider vinegar 6% - 3/4 cup
- allspice -5-6 pieces
- peppercorns - 15 pieces
- bay leaf - 3-4 pcs
- cloves -5-6 pieces
Preparation
Wash the cabbage and cut into fairly large pieces.
Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.
Chop carrots and garlic into thin slices.
We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.
Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.
The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.
After turning off, add vinegar. We take out the bay leaf, it has done its job.
Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.
Cover everything with a lid and wait to cool.
Place the cabbage in the refrigerator, wait 2-3 days and you’re done!
The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!
Georgian pickled cabbage
Very tasty recipe. We suggest watching the video tutorial, because the recipe has many nuances that are better to see once than to read a hundred times.
Yummy and looks incredible!
Cabbage Pelyustka
According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.
Ingredients
- cabbage forks 1.2-1.5 kg
- 1 medium carrot, 100 g
- 1 large beet, 200 g
- vegetable oil 5-6 tbsp
- garlic 5 cloves
For the marinade
- water 1 liter
- sugar 1/2 cup
- vinegar 9% 200 ml.
- salt 2 tbsp. spoons
Preparation
Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.
Cut beets and carrots into strips or bars. Garlic - in thin circles.
We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.
We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.
Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.
After this, put the cabbage in the refrigerator for another day.
In general, you can try it the very next day. However, for it to be completely ready, it will take a few more days for the thickest leaves to be saturated with the marinade. To make the color rich and the taste incomparable!
There are so many recipes that you just need to try at least once!
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