On the Internet, a huge number of variations and methods of preserving cabbage. And I decided to collect the best that can be hidden in the banks of all, in this article. After all, few people will want to transfer products year after year in order to find the very recipe from which saliva will flow like a river.

Ways of canning cabbage for the winter in banks

There are two main methods of conservation. All of them are to some extent aimed at preserving all the usefulness of your favorite vegetable. But the taste is given good.

The first, most famous way is fermentation.

For this, dense heads of cabbage, preferably of late varieties, are the best fit. Cabbage is fermented due to the fermentation of the juice-brine released from it. Properly prepared in this way, it is stored for a very long time, it is practically not afraid of any damage with proper storage. It is necessary to store at a temperature of 2-4 degrees, hermetically rolled up in jars.

The second way that comes to our aid to preserve the vegetable is pickling

When marinating, marinade is used, often obtained from a mixture of water, vinegar, flavor enhancers and sunflower oil. Cabbage is salted, crushed, mixed at will with other vegetables, the appearance of which depends on the recipe. The prepared mixture of cabbage and vegetables is poured with marinade, sterilized, canned in jars, preferably under tin lids.

How to preserve winter harvesting for borsch

In winter, fresh cabbage is not always at hand in order to cook a delicious home-made borsch. Here we will need a billet preparation. It is prepared quite simply:

• 3.5 kg red tomatoes
• 3 kg late cabbage
• 10 meaty pods of sweet pepper
• A bunch of parsley with dill
• 2 tablespoons without top tablespoons of salt
• Vinegar 9% - 40 milliliters

We need tomatoes for the preparation of tomato juice. We cut the tomatoes into slices, start up either through a meat grinder or through a juicer. To whom it is more convenient. The resulting juice is brought to a boil and salted.

Chop cabbage and pepper into straws. Greens must be chopped.

In boiling water we fall asleep, bring to a boil. Do not forget to stir. After boiling, let it boil for 10 minutes, then pour the chopped greens, pour in the vinegar. All together, the ingredients need to boil for about 5 minutes.

Hot billet is poured into sterile and dry jars, twisted with lids.

Winter preservation with aspirin

You will need:

• White cabbage of late varieties - 6 kilograms
• Carrot - 1.5 kg
• Water - 4.5 liters
• Bay leaf - 5-6 pieces
• Allspice - 10-15 peas
• Sugar - 400 grams
• Salt - 200 grams
• Vinegar 9% - 45 milliliters

There is nothing complicated in cooking. We cut the heads of cabbage into thin strips, chop the carrots on a grater. Pour one to the other, mix. Just be careful, don’t think. Excess juice in this option is not needed.

Now we need a pickle. And it is prepared as follows - we boil water, throwing spices into it. After boiling add vinegar, leave to cool.

We spread the cabbage with carrots in pre-sterilized jars of 3 liters, pour the cooled brine. In each jar we put 2 tablets of acetyl. It remains only to roll up the cans well and send them to the cellar.

Recipe without sterilization

Would you like to deal with winter blanks? Then you can roll up a couple of jars of pickled cabbage without bothering with sterilization.

You will need:

• Cabbage - medium forks
• Carrots - 600 grams
• Bulgarian pepper - 400 grams
• Onions - 2 large onions
• Sugar - 30 grams
• Salt - 20 grams
• Allspice peas - 5-6 pieces
• Bay leaf - 2 leaves
• Water - 2 liters
• Vinegar 9% - 80 milliliters

We need to clean the head, rinse under cold water, cut into strips. We wipe the cleaned carrots on a regular grater. Bell peppers are also cut into straws. We clean the onion and cut with feathers or half rings. We mix all the resulting slices and arrange them into ready-made jars.

For the marinade, we heat the water, as soon as it boils, fill it with vegetables. Let stand in water for 10-15 minutes. After we pour the water back from the cans, to the place where we boiled everything and again bring to a boil, then again we arrange the hot bath slicing.

The third time we drain the water, we add salt, sugar and the last vinegar. Before pouring this boiling mixture into jars, first add bay leaf with allspice to them.

Now we roll our food under the lids and hide basking under something warm. Only the jars have cooled, we immediately take them cool. Our next delicious salad for winter storage is ready.

Cooking Pickled Cabbage with Beets

  How about giving a tasty, crunchy dainty new colors and a light sweetish aftertaste?

To do this, take:

• White cabbage - 1 medium forks
• Beets - 500 grams
• Garlic - 4 large cloves
• Water - 1 liter
• 3 tablespoons without a spoonful of salt
• 3 tablespoons without sugar
• Allspice - 10-12 peas
• Bay leaf - a pair of pieces

We need to cut the head out into large pieces. For example, triangles 5 by 5 centimeters. Although, if you wish, you can classically cut it into strips.

Cut the beets into strips, you can grate it on a grater. Cut the garlic into several pieces. We mix all the slices and send them to a three-liter jar.

Now prepare the marinade. We fill the pan with water, dissolve in it the necessary proportions of sugar along with salt, pour a bay leaf with peas of pepper. Boil the marinade for no more than 10 minutes. After letting it cool down a little, pour into jars. Sent to the refrigerator.

How to close cabbage slices

Sometimes it happens that you want to crunch a delicious pickled cabbage, that's just so lazy to chop it with whole kilograms. Here is a recipe for this case that saves you from tedious cutting.

Take:

• 2 kg of cabbage
• Garlic - 5 cloves
• Water - 1.5-2 liters
• Salt - 60 grams
• Sugar - 40 grams
• Allspice - 2-3 peas
• Bay leaf - 1 leaf
• Black pepper peas - 6-7 pieces
• Dill seeds - 1 teaspoon.

We clean and wash the heads of cabbage, cut it into layers of 5-6 centimeters thick, then we cut them into pyramid-shaped pieces. We put it in a jar.

The marinade is similar to the previous ones. Salt water, dissolve sugar, pour vinegar. In the jar we throw peas of allspice and black pepper, dill seeds.

Pour everything with marinade, send sterilized for about 40 minutes. After we roll up the cans under the tin lids and wrap them in a blanket.

Recipe in brine for iron caps

You need:

• Late White Cabbage - 1 medium forks
• Sugar - 50 grams
• Salt - 50 grams
• Vinegar 9% - 2 tablespoons
• Bay leaf - 1 little thing
• Allspice - 2-3 peas

We clear the forks from the upper dirty and withered leaves, cut in half, remove the stump. Cut into thin strips. Then we lay on the bottom of the jar a bay leaf with pepper, on top we already put cabbage. Jars are needed with a threaded neck.

Where without marinade. To create it in water, as usual, we dilute salt with sugar, pour vinegar. Bring the resulting mixture to a boil, let cool completely.

Fill the marinade with blanks and cover with lids. It is not worth twisting, since juice will come out of the can during fermentation. Also, because of this, it is necessary to put the jar in some kind of bowl so that the juice does not flow where it is not needed. We leave it in this form for up to 4 days, at the most ordinary temperature.

At the end of the required amount of time, we sterilize the cans. Each about half an hour.

Now tightly wrap the screw caps, turn the cans upside down and send them to cool gradually under a warm blanket.

Such a simple canning that will allow you to enjoy a snack literally a couple of days after the twist.

How to preserve early cabbage

  Often it is customary to preserve cabbage of late varieties, as it is denser and has a more pronounced taste. However, there are ways to preserve early cabbage no less deliciously. Yes, and put it somewhere necessary.

Essential Ingredients:

• White cabbage, early grade - 1.5 kg
• Bay leaf - 1 piece
• Allspice - 3-4 peas
• Glass of faceted sugar
• 3 tablespoons without top plain without salt
• Water - 1 liter
• Half a glass of 9% vinegar

We cut the head of cabbage in large pieces, this option is the best for preserving the crunch in the early varieties.

On the bottom of the sterilized jar we put the lavrushka and peas of pepper. We lay on top and ram a cabbage a little.

To obtain a marinade in boiling water, stir sugar and salt, add vinegar. Let’s cool down a bit, as cans can crack due to boiling water.

As soon as the marinade has cooled, fill it. Immediately twist the cans under the covers, wrap them upside down under the covers.

Winter Salad Recipes

Let's diversify the preservation of salads in banks a little. After all, do not eat the same pickled cabbage, right?

Cabbage Diner

What is needed:

• White cabbage - medium forks, about 2 kg
• Carrot - 300 grams
• Garlic - 2-3 large cloves
• Water - 1 liter
• Salt - 40 grams
• Sugar - 60 grams
• Vinegar - 100 milliliters

We cut the head of cabbage into pieces, the shape depends on your wishes, the main thing is not very small.

Rub carrots on a grater into straws. Grind the garlic or squeeze it through the garlic press. Mix prepared and chopped vegetables in an enamel container.

Vegetables must be poured with marinade. Salt sugar, pour in the vinegar and wait for the moment to boil.

Pour vegetables in a boiling marinade. Put a plate on top of them, press down with something heavy. In this form, leave for a day, stirring a couple of times during this time.

A cabbage snack will be ready in a day.

Carrot and Pepper Salad

We need:

• White cabbage - 5 kilos
• A kilo of fleshy sweet pepper pods
• Kilo onion turnips
• Kilo carrots
• Vegetable oil - half a liter
• Vinegar 9% - 200 milliliters
• Sugar - 350 grams
• 4 full tablespoons of salt

We clean the cabbages from the leaves and remove the stump. Shred it to the appearance of straws. Rub carrots on a grater. Onion and pepper cut into a medium cube.

Add salt, sugar and vinegar with oil. Gently mix, cabbage in this salad is simply forbidden to squeeze. We shift the salad into the jar and close it under the lid.

Winter salad of cabbage, peppers and tomatoes

We need:

• Sauerkraut - 1.5 kg
• Bell pepper - 700 grams
• Tomatoes - 2 kg
• Onions - 0.5 kg
• Paprika - half a teaspoon
• Sunflower oil - 300 milliliters
• Vinegar 9% - 100-120 milliliters
• Salt - 90-100 grams
• Black peppercorns - 10-15 peas

Cut the forks into strips, grind with salt. Cut the tomatoes with pepper into medium cubes, cut the onion in half rings.

We mix vegetables together, heat in a pan until boiling. As soon as the mixture boils, pour in the vinegar, remove from the heat, mix well but gently.

We put the hot vegetables in jars, sterilize for about 20 minutes. Then we roll up the covers and let it cool down like any preservation, upside down under the covers.

I hope you find a delicious recipe or salad for yourself. Have a nice meal!

Cabbage is very, very popular in our diet. Among all the vegetables grown in the garden, it takes almost the first place.

What could be better than a fresh coleslaw. Even just cabbage leaves in the salad are wonderful, and if we add grated carrots or tomatoes, the salad will be doubly excellent.

But not only salads can be prepared from cabbage. One of the popular cabbage harvests is pickled cabbage. It is wonderful to open a jar of such cabbage in winter and crunch it with appetite.

In this article, you will be offered several recipes for cooking such a wonderful workpiece as pickled cabbage.

Delicious pickled cabbage for the winter

Essential Ingredients:

• white cabbage - 3 kg
• carrots - 250 gr.
• garlic - 3 cloves
• black peas - 10 pcs.
• salt - 2 tbsp. l
• sugar - 1 tbsp. l
• apple cider vinegar - 2 tsp
• water - 1 l

Initially, we clean the cabbage from rotten leaves, mine. Next, chop it on the straw.

Now we take the carrots, wash it, clean it and grate it.

Take a large cup, add carrots and cabbage there and mix.

Put garlic, bay leaf and peppercorns in a jar. Then we put cabbage with carrots.

Now prepare the marinade. To do this, boil water, add sugar, salt and vinegar. You can add more spices. Pour this hot marinade into cans, close it with a plastic lid and set to cool. When everything cools down - you can try.

Bon Appetit!

Cabbage for the winter in jars of 1 liter and 3 liter jar. Five Minute Recipe

For this recipe we will need:

• Cabbage - 1 medium forks
• Carrots - 500 grams
• Bulgarian pepper - 400 grams
• Onions - two onions
• Sugar - 30 grams
• Salt - 20 grams
• Allspice peas - 5 pieces
• Bay leaf - 2 pieces
• Vinegar 9% - 80 milliliters

We start with what I wash. we clean cabbage and shred it on straws

We clean the carrots and grate it. Cut the pepper into straws, cut the onion into rings. Mix it all and put it in the banks.

Cooking marinade. We heat water, add salt, sugar, lavrushka and vinegar.

Fill cabbage with hot marinade, roll up the lids and set to cool. After it has cooled, we put it in storage.

Delicious cabbage for the winter in a jar under iron covers

Ingredients:

• Cabbage - 1 head
• Carrots - 3 pcs.
• Salt - 50 g
• Sugar - 50 g
• Vinegar 9% - 50 g

Let's start with the preparation of the brine. Bring the water to a boil in a saucepan, pour sugar, salt and vinegar. Leave the brine to cool.

At this time, chop the cabbage.

Grate the carrots and mix it all in a large bowl.

After that, we spread the cabbage over the banks and pour the cooled brine. We cover the banks with lids and set for two days to ferment the cabbage.

After this time, sterilize the jars of cabbage

After this we roll up the jars, set to cool and put them away for storage.

Sunny vitamin summer is characterized by the appearance of tasty and healthy vegetables, which are important not only to enjoy in the season, but also to make preparations for the future to extend this season for as long as possible. We bring to your attention a recipe for a tasty and healthy salad of fresh white cabbage with the addition of Savoy cabbage.

In addition to two types of cabbage, it is supposed to pack cucumbers, tomatoes, red and yellow peppers, onions in jars. In winter, you will have vitamin summer garden harvested for the future on the shelves of the pantry. The salad can be used in winter as an independent snack, as well as in addition to meat and fish dishes, as a side dish or in addition to a side dish. Harvesting such a salad is not at all difficult.

Ingredients for about 10 liters of salad:

• young white cabbage - 3-4 kg
• savoy cabbage - 1 kg
• cucumbers - 1 kg
• tomatoes - 2 kg
• carrots - 1.5 kg
• sweet red pepper - 2 kg
• sweet yellow pepper - 1 kg
• onions - 1 kg
• salt, ground black pepper

To fill:

• vegetable oil - 4 cups
• vinegar - 4 cups
• water - 1 cup
• salt - 6 tbsp. spoons
• sugar - 12 tbsp. spoons
• allspice beans - 6-8 pcs.
• bay leaf - 3 pcs.

Young cabbage salad for the winter. Cooking:

1. Peel the young white cabbage from the upper damaged leaves and finely chop. Chop savoy cabbage and put the mixture in a large bowl.
2. Wash the cucumbers, cut the ends and, without peeling, cut into slices. Dice tomatoes, pepper, removing seeds and internal membranes, cut into strips.
3. Peel the carrots, rinse and grate with a medium grid. Peel the onion, rinse with cold water and cut into thin feathers. Put chopped vegetables in a bowl of cabbage.
4. Salt a mixture of vegetables, pepper, mix and leave for 30-40 minutes. During this time, the vegetables will slightly empty the juice and slightly decrease in volume. In the meantime, wash the jars and sterilize them in any way convenient for you.
5. Arrange the salad in prepared jars, fill with hot marinade filling, cover with lids and sterilize in a saucepan filled with water at ¾ the height of the jars with a dense cloth at the bottom.
6. Sterilize salad cans 15 minutes after boiling water in a pan. Then remove from the water, tightly cork or tighten with screw caps and turn upside down until it cools completely. Salad of young white cabbage with savoy cabbage clean in a darkened pantry, where it can be successfully stored at room temperature until winter and all winter.

Bon appetit and delicious blanks!

Every autumn, the housewives make preparations of vegetables. The most common is pickled cabbage for the winter. This dish ideally complements fish and meat, and is also suitable for any side dish.

Classic pickled cabbage with vinegar for the winter

This is the most economical variation, the preparation of which requires a minimum of products.

Ingredients:

• laurel - 3 leaves;
• vinegar - 2 tbsp. spoons;
• cabbage - 3000 g;
• salt - 2 tbsp. spoons;
• carrot - 2 pcs.;
• spice;
• ground red pepper;
• water - 1000 ml;
• sugar - 140 g.

Cooking:

1. Chop a head of cabbage (need square pieces). Turn carrots into half rings. Take a press, skip red pepper and chop the garlic.
2. Mix cabbage straws and carrots. Add laurel sheets and mix.
3. Boil water, add granulated sugar and sprinkle with salt. Cook.
4. Pour in the vinegar and mix.
5. Pour the vegetables. Cover and insist a couple of hours. Hide in the refrigerator and stand for 24 hours. The snack is stored in the same place.

The recipe for beets in cans

Use late varieties of vegetables for cooking. Cabbage with beets in jars turns beautiful in appearance and amazingly tasty.

Ingredients:

• salt - 2 tbsp. spoons;
• vinegar - 150 ml (6%);
• beets - 1 pc.;
• laurel - 3 leaves;
• cabbage - 2000 g;
• carrot - 1 pc.;
• oil - 1 tbsp. a spoon of sunflower;
• black pepper - 11 peas;
• garlic - 4 cloves;
• water - 1000 ml;
• allspice - 11 peas;
• sugar - 140 g.

Cooking:

1. Cut the head, should be four parts. Then cut each piece again into the same number of parts.
2. Bars need to chop carrots and beets. Chop the garlic cloves onto the plates.
3. Prepare a basin in advance, place vegetables in it and mix.
4. Sterilize the jars, place a mixture of vegetables in them. Tamp.
5. Sugar, add water, salt and add peas. Pour in oil, add laurel and pour vinegar. Stir, boil and pour jars with this hot solution.
6. Cover with lids.

In Korean

A simple cooking method in which you get an islandy, spicy dish. For cooking, not only Beijing cabbage, but also white cabbage is suitable.

The best selection! Salads are eaten in the winter with a bang! The real lifesaver on our table is cabbage salads made for the winter in jars. It is very convenient to store them simply in the apartment, there is always a jar of tasty and healthy additions to dinner or lunch at hand.

Coleslaw for the winter

We make salads from white and red cabbage, from broccoli and cauliflower, from Beijing and kohlrabi. In general, those that grow in my garden, and there are a lot of them, all then on our table, from jars.

Cabbage salad for the winter "Autumn"

Ingredients:

• White cabbage (better grade Slava) 5 kg.
• Carrots 1 kg.
• Onions 1 kg.
• Bulgarian red pepper 1 kg.
• Sugar 350 gr.
• Salt 4 tbsp. spoons with the top.
• Vinegar 9% 0.5 liter.
• Sunflower oil 0.5 liters.

Cooking:

Cut cabbage, onions, peppers, grate carrots. Mix everything carefully, DO NOT CREEP !!! Add sugar, salt, vinegar and sunflower oil and mix well. Put in jars, crushing with a fist. Three days later, close the lids and put in the refrigerator. It is stored for a long time and does not lose its taste.

Cabbage salad

Ingredients:

• 1 kg of cucumbers
• 2.5 kg tomato
• 1, 5 kg of pepper
• 1 kg of carrots
• 2 kg of cabbage
• 1 kg onion
• 4 tbsp. l salt
• 5 tbsp. l vinegar
• 1 bunch parsley
• 700 gr vegetable oil
• 1 cup of sugar

Cooking:

Peel and grate carrots. Wash and chop the cucumbers. I chopped everything on a combine. Chop cabbage. Cut the onion into thin half rings, I also chopped it on the combine. Peppers and peppers. Cut the tomatoes into thin half rings. Finely chop the parsley. Mix all the vegetables in a large bowl. We prepare the marinade, mix the butter, sugar, salt, vinegar and pour vegetables on it. Once again, mix everything well. Put the salad in jars and sterilize them, 1 liter cans - 30 minutes, 0.5 lans - 15 minutes. Roll up and turn over, put the vegetable salad under the covers. Of this number of products comes 7 liter cans.

Early cabbage

Ingredients:

• 2 kg of white cabbage,
• 1 fresh cucumber
• 2 medium carrots,
• 1 bell pepper.

Cooking:

Chop the cabbage, grate the carrots on a coarse grater, finely chop the cucumber and bell pepper, mix everything well, put it tightly in a 3-liter jar and pour boiling marinade.

Cabbage marinade:

• 1 liter of water
• 1 tbsp. a spoonful of salt with a pea,
• 3 tbsp. spoonfuls of sugar,
• 1 tbsp. spoon of 70% vinegar.

1 liter of marinade is enough for a 3 liter can of cabbage. When serving, season the cabbage with vegetable oil and chop fresh onions. Store pickled cabbage in the refrigerator. Do not cook a lot, you can always cook a fresh batch. They ate and cooked again.

Gurian cabbage

Ingredients:

• head of white cabbage,
• beet,
• garlic,
• hot pepper pod,
• black peppercorns,
• salt,
• cool boiling water

Cooking:

We cut the cabbage into pieces together with the stalk, cut the beets in circles, peel the garlic, cut the bitter pepper into pieces.
  In a deep pan we put in layers: slices of cabbage, then mugs of beets, then slices of garlic, and slices of mountains. pepper, black pepper. peas, and so we put layer by layer so that to the edges of the pan where we put all this, there is still free space upwards of about 5 cm.
  We boil water in another pan and put salt in it, the brine should turn out a little more salt than you prefer to salt the broths of the first dishes.
  Fill the laid layers of vegetables with hot brine, put oppression in the form of a plate turned upside down and close the lid. After 4-5 days, the cabbage is ready.
  The brine from under it looks like beet kvass and it is also very good. useful for gastrointestinal tract. Try to cook, enjoy your meal!

Eggplant slices with cabbage for the winter

Ingredients:

• eggplant - 1 kg;
• fresh cabbage - 1 kg;
• carrots - 300 g;
• garlic - 10 cloves;
• hot pepper - to taste;
• black pepper peas - 10 pcs.;
• salt - 1.5 tbsp. l .;
• vinegar 9% - 0.5 cups (or to taste).
• Salt and vinegar can finally be adjusted to your liking.

Cooking:

First you need to cook the eggplant. To do this, cut the ponytails, place the eggplants in a pot of boiling water and cook after boiling for 5-7 minutes, no more so that the eggplants are not digested. On top, you can cover with a plate so that the eggplants do not float and boil everything completely the same. When the eggplants are boiled, put cool them in a bowl. While the eggplants are cooling, finely chop the fresh cabbage and put them in a large bowl. Grate the carrots on a coarse grater and add to the cabbage. Cook hot pepper and garlic.

Finely chop the hot pepper and let the garlic pass through the garlic squeezer. Add garlic and hot pepper to cabbage with carrots. Also add pepper peas. Mix everything thoroughly. Also add pepper and peas and mix everything. Cool the aubergines into cubes of about 2 cm. Add the chopped aubergines to a bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally, adjust the salt and vinegar content to your taste. Transfer eggplant and cabbage into jars, put in a cool place for storage. Banks can be closed with plastic or screw caps. A sample can be removed after a week.