Pickled cabbage for the winter  - This is a crispy, spicy snack, which almost everyone likes to treat themselves to. According to rough estimates, 1 kg of this dish contains about 361 kcal. There is no better choice of complement than this pickled vegetable to boiled potatoes, fried fish and other main dishes! And, which is very convenient, there is no need to harvest it in large quantities for the entire cold period. Cabbage is available throughout the year; and you can make a preparation in 1-2 days. The number of recipes for pickling cabbage is infinite. And during the winter you can try some of them!

Recipe number 1

To pickle cabbage for future use, which can later be used as a snack, side dish or included in a tasty vinaigrette or cabbage soup, you will need the following products and spices: 2 kg white forks, 2 carrots, 2 tbsp. salt, 1 cup of sugar, 5 cloves of garlic, 7 cloves, 7 peas of black pepper, 1 tbsp. vegetable oil, 1.5 tsp vinegar essence of 70%. As can be seen from the list of proposed ingredients, it turns out unusually light and spicy.

The fork is washed, sluggish, dried and dirty leaves are removed from it, and it is cut into square cubes or chopped. Carrots are peeled, rubbed or chopped in a food processor or blender. Sliced \u200b\u200bvegetables are mixed without rubbing them together. Garlic without husk is cut in two. For harvesting, one can of 3 liters and one liter is taken for the indicated weight of the products. Glass containers are sterilized, and garlic is laid first on the bottom, and already prepared vegetables are placed on it, without tamping strongly, since there will still be pouring. If expected spicy pickled cabbage for the winter, then with a garlic is placed a pod-piece of bitter pepper.

Enough hot water is poured into the filled containers, while measuring how much liquid will go into the preparation of the fill, plus a little more with the error in evaporation. Jars of water are left for 15-20 minutes, and you can prepare a pickle fill. For this, the necessary volume of water is poured, where salt, granulated sugar, peas, pepper, cloves are also added, and the solution is brought to a boil over high heat. After the moment of boiling, the power of the fire decreases, and pouring is boiled for 1-2 minutes. In the meantime, water from cans with vegetables is drained into the sink.

Dishes with filling are removed from the stove, vegetable oil and vinegar essence are added to it. Stirring, the mixture is poured to the banks to the top, and delicious pickled cabbage for the winter  rolls up, is put upside down half a day and is left for a day to check whether the rolls are leaking. You can enjoy the workpiece after 7 days, but it is better to withstand it until the cold. Before use, it would be good to “sprinkle” the cabbage with fragrant unrefined butter and season with onion rings.

Recipe number 2

The second method is perfect for cabbage harvesting in pieces, and is appreciated by the hostesses who have tested it, for versatility and accessibility. It will be required for this: 2 kg forks, 1 large carrot, 3 cloves of garlic. For marinade per 1 liter of water taken: 2 tbsp. 6% vinegar, 200 g butter, 2 tbsp. salt, 100 g of sugar. Individually in the recipe lay a bay leaf (5 pieces per liter of pouring) and spices to taste.

Washed forks are cut into large pieces. In this form, it is more convenient to add cabbage to salads in the future, and it will be pleasant to crunch in your mouth and not fall apart. But, in principle, the head of cabbage is allowed to grind in any way. Carrots need to be chopped with small chips. Pass the garlic through the garlic press. The ingredients are mixed and more densely stacked in prepared jars.

Water is boiled, and sugar and salt dissolve in it, table vinegar and sunflower oil are added. The marinade is boiled again and filled with pre-filled cans. You can put cloves, bay leaf, hot pepper in advance in a container. Pickled cabbage slices for the winter  should infuse and cool at room temperature. Well, then it is cleaned for storage in the refrigerator.

Recipe number 3

The following method suggests preparing cabbage in a sweet marinade. It will especially appeal to those who respect original dishes. After all, cabbage is exactly that vegetable that ideally combines with a sweet additive. You can prepare a crispy sweet snack using the following ingredients: a kilogram of white fork, 2 carrots, 100 g of table vinegar, 200 ml of sunflower oil, 500 ml of water, 1 tbsp. salt, 3 tbsp sugar (or a little more).

A small fork is freed from flaccid leaflets and finely chopped. Carrots, on the contrary, are rubbed coarsely. Vegetables are mixed. At their discretion, they include onion rings or garlic. But in an unusual fill, these components will not fit into the sweet delicacy, but can only spoil it. But this is a matter of taste! The components are sprinkled with salt, and mixed again. For a while, oppression is placed on top of them so that cabbage juice stands out and dissolves the spice grains.

A marinade is prepared from water, sugar, salt, vinegar and oil, which is boiled and then seasoned with black peppercorns and lavrushka. Banks are filled with real cabbage and filled with a very hot marinade. The cans are tightly covered with nylon lids and left to cool. Only after that you can close tightly and put in a cool room for safety.

An unusual salad is prepared from a sweet snack prepared according to the method described above. To do this, boil the eggs hard and grate. Ham is chopped finely and fried a little. From rye bread make crackers; bread is fried until golden brown in a mixture of butter and sunflower oil, slightly salted. Then, ham, sweet pickled cabbage and mayonnaise are mixed in one dish, sprinkled with rye crackers, chopped fresh herbs, and served.

Marinated cauliflower

The taste of cooked cauliflower inflorescences resembles the aftertaste of tender pickled mushrooms. It is harvested, like a regular white cabbage, in banks, which allows you to save it in an original way throughout the winter. So, from the components for the method of " Cauliflower pickled for the winter»You will need: 1 head of cauliflower, 1 salad pepper, 5-8 pieces of black and allspice peppers, 1-2 parsley, 2 cloves, a couple of sprigs of dried dill, 1 bitter pod, 2 cloves of garlic, 1 tbsp. sugar, 2 tsp salt, 2 tsp vinegar 9%.

The container for preparation “” is prepared first: glass jars are washed thoroughly, poured with boiling water and given the opportunity to dry. Then dry dill, peppercorns and lavrushka are placed in dry containers. Garlic cloves are peeled and cut in half. The bitter pod is also washed, dried and sent to the banks in such quantity, depending on the desired sharpness of the final result. The head of cauliflower is selected fresh, beautiful, without damage and damage; in the presence of dark spots they are cut out. Before pickling, cabbage is washed, drains from excess moisture, and inflorescences are cut off from the main stem. Salad pepper is cut in half rings. And named vegetables fill the banks with layers.

Then the container is poured with boiling water and left for 10 minutes to warm the vegetables. After the liquid is poured into the pan, boiled and again poured into the container, where it is left for a quarter of an hour. Water is drained from the cans a second time, and 2 tsp are added to them left without water. vinegar. Now you can cook the marinade. For him, 1 tablespoon will be required for 1 liter of drained water sugar and 2 tsp (20g) salt. Spices are poured into the boiling water, dissolve, and jars of cauliflower are filled with hot pouring. The next step in the process Pickle cauliflower for the winter»There is a capping of the container and subsequent wrapping with a blanket for slow cooling (which prevents the possibility of exploding cans). It is stored in a darkened, fairly cool place. And, if during the storage period the lids on the jars are still inflated, then they should be removed to the refrigerator or uncorked, drained the marinade, boiled and poured back, rolled up the container with sterilized lids.

Marinated broccoli

The list of " We pickle cabbage for the winter. Recipes»Will not be complete if you do not add to it a method of harvesting in spicy broccoli filling. Using the proposed recipe, you get an interesting, spicy and unusual appetizer, perfect for both daily meals and for the festive table. preferably in combination with other vegetables, so its taste is revealed from the best side. The ingredients for the dish are: 400 g of broccoli, 1 small fork of cauliflower, 1 large carrot, a bunch of dill, 5 cloves of garlic, 1.5 liters of filtered water, 4 tbsp. salt, 8 tbsp granulated sugar, 1 cup 9% vinegar, 1 cup sunflower oil, 15 peas of black pepper, 4 bay leaves.

1.5 liters of water are measured in a volumetric pan, which is boiled, and salt, granulated sugar are dissolved in it and bay leaf, peas, pepper are added, vinegar and oil are poured. The resulting solution is brought to a boil, boiled for 5-8 minutes under a lid, stirring to make it saturated. In the meantime, it is cooked, carrots are cleaned and cut in circles. Broccoli understands inflorescences; if it is frozen, then it must be thawed in advance and washed under cold water. With cauliflower, they do the same. Garlic is peeled and pressed in the press. All vegetables are washed again. Dill greens are rinsed first in the cold, and then doused with hot water, dried with a paper towel and chopped finely.

Vegetable ingredients are mixed and placed in a large displacement container. All this is poured with a literally boiling marinade and left to be drunk and reach readiness for 36 hours in a dry, dark place. Before serving, the “ripened” broccoli is taken from the marinade and placed for 2 hours in the refrigerator. It is good for various side dishes, complemented with herbs and soy sauce. This blank can be turned into pickled cabbage recipe for the winterpreserved by canning. For this, the vegetable mixture is placed in sterilized jars along with the marinade and rolled up.

Winter Pickled Cabbage Salad

Bright, juicy, soft and at the same time tender salad is easy to prepare, and it has a remarkably long period of storage. Of the ingredients for the dish you need to take: 5 kg of cabbage, 1 kg of onion and carrot, 100 g of granulated sugar, 50 g of salt, 500 ml of 9% vinegar and sunflower oil. Some prefer to include also fleshy Bulgarian sweet pepper, as in others; but you can do without it.

So, the cabbage is thinly chopped. Do the same with carrots. Optionally, the number of orange root vegetables is doubled, resulting in more carrot salad than cabbage. As you like more. Bulbs are cut in half rings; By the way, the dish will look colorful if you take purple or red onions for it. Vegetable components are combined, and seasoned with granulated sugar and salt. The mixture is stirred. In order for cabbage to absorb marinade rather, it is necessary to “force” it to let the juice go. Therefore, you need to slightly squeeze it with your hands.

Mixed vegetable components are poured with oil, vinegar, mixed, and the salad is once again thoroughly mixed by hands, simultaneously squeezing it. Then the dish is cleaned for a day in a dark, not too cold place, and then it is laid out in sterilized jars and covered with nylon covers. The salad is stored perfectly in a rather cold place for a long period. But pickle cabbage for the winter  the proposed method is possible at any time of the year. You can improve the taste of herbs, garlic, lavrushka and allspice; and for a change of color add beetroot juice. Curry seasoning will give the dish a pleasant golden hue.

Cabbage is also very popular in Korean marinade, with beets ... At the same time, marinades themselves can be spicy, sour, sweet, etc. No less often close pickled cabbage for the winter. All of these recipes are time-tested and contented eaters!

You can not imagine a festive table without sauerkraut or pickled cabbage. Since ancient times, it was harvested for the winter, and to this day, seaming from vegetables in the winter season is very popular. There is a whole sea of \u200b\u200brecipes for pickled cabbage.

Pickled Cabbage - Favorite Appetizer

No one can resist crispy juicy pickled cabbage. This is a great addition to any meat or fish dish and a great snack on the festive table.

You can marinate any kind. For this, both red and white cabbage are suitable. Note! Red forks are harder, so you need to cook them differently from white.

Unlike pickling, pickling allows you to achieve a faster result. In addition, it is a very useful product that preserves its useful properties in the cooking process.

In order to quickly and tasty cook crisp cabbage, you will need:

• head of 2 kg.
• one carrot.
• 3 garlic cloves.
• water - liter.
• sunflower oil 200 ml.
• 200 ml of table vinegar.
• three tbsp. l salt with a slide.
• 8 tbsp. l Sahara.
• bay leaves - 5 pieces.

Cooking method:

1. Cabbage is cut into large pieces, carrots are grated.
2. To chopped carrots, you need to add peeled and finely chopped garlic.
3. All vegetables are placed in a liter jar in layers. The first layer is laid out cabbage, then carrots with garlic.
4. Next, you need to make marinade. To do this, salt water, add sugar, vinegar and vegetable oil. All this needs to be boiled, laying a bay leaf.
5. Salad cabbage is poured with marinade, after which it is left under oppression for three hours. Three hours later, a delicious and crispy snack is ready.

Important tip! To cabbage was crispy, you need to choose tight heads of cabbage.

Instant pickled cabbage (video)

In jars with bell pepper

Cabbage marinades are very convenient. They can be stored in the cold for almost a month, while they do not lose their taste. Pickled salad with bell pepper can be eaten the next day.

Cabbage is an ingredient without which cabbage soup, vinaigrette, dumplings, pastries, casseroles and many other dishes would lose their individuality and status of their favorite foods!

The Slavs cabbage has always been considered a product of strategic importance. It is included in the recipe of how many dishes, that if one day it disappears from the fields, the national culinary traditions will be catastrophically impoverished.

This magnificent “lady from the garden” was included in home cookbooks as canned, pickled and pickled pieces. Housekeeping culinary specialists, improving their skills and abilities, create more and more new recipes for cooking cabbage. Therefore, all types of blanks from it are good. But the topic of this article will be pickling cabbage. This is not only a convenient way to store the product, but also the opportunity to diversify the menu of winter feasts.

An infinite number of recipes with which help harvest cabbage under the marinade. And winter is the perfect time to try the tastiest of them. In any marinade, the main component is vinegar - table, apple or wine. But if for some reason this additive is not desirable in the workpiece, you can replace it with fresh lemon juice or citric acid. The taste and aroma of the marinade, of course, give spices - allspice or black peppers, bay leaves, cloves. But it is allowed to replace the classic seasonings with celery, dill, coriander, or even cinnamon.

  - These are the best recipes for white-bread preparations for future use, which allow you to use it as a “solo” snack, or as a sweet-sour and crunchy ingredient in other dishes.

7 recipes for pickled cabbage

Recipe 1. A simple and quick way to pickled cabbage

For a 3-liter jar of cabbage marinated in quick marinade, you will need: 2 kg of white cabbage, one large-sized carrot, 3 garlic cloves.

Marinade is prepared from: 1 liter of filtered water, 2 tbsp. tablespoons of salt, 2 tbsp. tablespoons of 6% vinegar, 200 g vegetable oil, 100 g granulated sugar. On request - bay leaves and peas.

1. Cabbage forks free from dirty, dry and sluggish leaves. Rinse with water. Cabbage can be cut in two ways - chopped with thin stitches or large squares. The latter method of cutting is preferable if such cabbage is added to salads.
2. Grate peeled carrots with small chips or chop using a combine.
3. Peel and mince the garlic.
4. Sterilize banks using one of the accepted methods. At the bottom lay out vegetables: garlic, cabbage, carrot. You should not tamper too tightly. Marinade fill should leak well between the ingredients.
5. Boil water on a stove and dissolve salt and sugar in it. As soon as the marinade with spices boils and boil for a minute or two - add sunflower oil and table vinegar. If desired, you can put other spices and spices, focusing on your own taste. Stir everything and turn off the gas.
6. Pour the marinade mixture into filled cans to the top. Close with ordinary plastic covers, wrap with a warm blanket and leave to cool. After - move to the refrigerator.
7. Cabbage in a quick pickling method is ready for use in a day, but if it is infused for a little longer, it will only become tastier.
8. Serve with homemade sunflower oil and onion rings.

Recipe 2. Instant Pickled Cabbage with Capsicum

Cabbage according to this recipe is pickled quickly, so it is also called the "daily allowance." It is prepared as a regular salad: the ingredients are cut, mixed and seasoned with marinade sauce. It's just that simple! And although the vegetables are poured with hot pickle, the snack remains crispy, with a spicy taste and aroma.

For 2 kilograms of whole cabbage you will need: one or two carrots, one garlic head.

Products for a marinade of 1 liter of water: a glass of sugar, two tablespoons of salt, two bay leaves, 200 g of sunflower oil, 150 g of table vinegar, allspice, peppers, peppers (quantity to taste).

A variety of white cabbage will suit anyone - both early and winter.

1. As a rule, for "daily" pickling, cabbage is usually cut into squares or rectangles. This recipe is no exception - 4x4 cm squares are ideal for savory workpieces. Slice and transfer the pieces into a 5 liter pot.
2. Peel and wash the carrots. To make it look beautiful, you can cut it into thin stitches or use a grater for the “loin”.
3. Free garlic from the husk, chop - better with transparent plates.
4. Attach chopped vegetables to the cabbage and move everything well.
5. Marinade dressing will not take much time either. In the water mixed with salt, sugar and vegetable oil add laurel leaves, peppers (sharp peppers cut into rings).
6. As soon as the marinade gives the first signs of boiling, turn off the gas, pour in the vinegar and stir.
7. Pour the saucepan with vegetables with a spicy marinade and cover with a plate, the diameter of which will be slightly smaller than that of the pan. Additional load is not required, but it is necessary to press down the cabbage well with a plate.
8. Room temperature - quite suitable conditions for pickling such cabbage. This will allow her to be ready for tasting in a day.
9. The next day, transfer the workpiece to glass jars and place them in the refrigerator.
10. Serve a spicy cabbage with a delicate garlic aroma should be with rosy potatoes, baked with butter and sprinkled with green dill.

Recipe 3. Pickled cabbage with beetroot: “Pelyushka in the marinade”

For many, the recipe for “Peljuski” does not require additional representations. It is known that he got his name due to the similarity in shape and color with rose petals. The main role is assigned to beets. It is she who turns the white-haired patches into “petals” with a pink tint. And spices give them aroma and crunch.

Ingredients for the “pink dream”: a head of fresh cabbage weighing 1-1.2 kg, one large beetroot, one medium carrot, 5-7 garlic cloves, 4 beads of allspice, half a glass of sunflower oil, a glass of 9% vinegar.

Marinade prepared from: liter of water, 2 tbsp. tablespoons of salt, 3/4 cup sugar.

1. Peel the cabbage from bad leaves, rinse, cut the stalk and cut into slices 3 cm wide. You should start from the top of the head, and move down. Disassemble a layer of leaves that is convenient in thickness and make small petals from large petals - cut along and then into petal pieces.
2. After water procedures, cut the beets and carrots as well. Carrots on thin, almost transparent circles, beets - on small plates.
3. Peel, finely chop or chop the garlic into slices.
4. Put chopped vegetables in a container. It can be a jar, a deep bowl or a pan. Spread in layers and not too tight. So the appetizer is more evenly mixed, it is better marinated and painted.
5. The time has come for the marinade. Pour salt, sugar into the water and send to boil. As soon as bubbling bubbles appear - turn off the stove and pour in the vinegar. If the family prefers an acute-sour taste, then add the amount of vinegar according to the recipe. For slightly or medium acid cabbage, 0.5-0.7 cups are enough.
6. Ready hot marinade pour into a bowl with chopped vegetables. Stir the "petals" better "grandmother's way" - with your hands. So the cabbage will be evenly painted with a soft pink color, and a spicy marinade will fall on each leaf. If the workpiece is in a jar, then it is enough to scroll it several times and shake it well. If the cabbage is pickled in a saucepan - press it down with a press (a can of water). Cabbage will add extra juice, and the snack will turn out juicier.
7. The "jumble" should be pickled at room temperature. To do this, she is given a day.
8. After the set time has elapsed, place the appetizer in the refrigerator (cabbage from the pan must be transferred to cans first).
9. Pickled cabbage with beets looks beautiful and bright. Therefore, additional decorations and dressings when serving does not require.

Recipe 4. Pickled cabbage with bell pepper

Bulgarian pepper gives bright colors to pickled cabbage. The red companion will not only decorate, but also give a sweetish aroma. This recipe can be pickled for long-term storage (for the winter).

To get 2 liter cans of cabbage with pepper, you will need: 1 kg of winter white cabbage, 0.5 kg of sweet pepper, 1-2 onions, a couple of garlic cloves, hot pepper pod (optional); spices: coriander, sweet peas, laurel leaves, dill seeds, etc.

In the marinade for 1 liter of water, put: 200 g of sugar, 2 tbsp. tablespoons of salt, 100 ml of vinegar 9%.

1. Chopped prepared vegetables (cabbage, onions, garlic) with large strips. Put cabbage in a pan, bowl or tub. Lightly knead with your hands so that it is better pickled.
2. Rinse pepper, cut in half and get rid of seeds and stalk. In this form, blanch it in boiling water for 3-5 minutes. Cool and cut into strips. Put with onions and garlic in a bowl of cabbage.
3. Season vegetables with your favorite spices. Mash everything slightly and mix well.
4. Prepare a classic marinade: combine all the ingredients with water, stir until crystals disappear and boil. After 5 minutes of boiling pour in vinegar. The severity of the snack depends on the concentration of vinegar and spices in the marinade. Therefore, if desired, you can deviate from the recipe in one direction or another. For the marinade to be enough, you need to cook it in liters about as much as the cabbage taken in kilograms.
5. Pour the marinade over to the vegetables and mix so that the liquid envelops each piece well. In the pan - put oppression. Banks - shake and close the lids.
6. Let the cabbage marinate for at least 24 hours. Keep refrigerated. But she will show more vivid taste after 3-5 days.
7. If the snack is intended for long-term storage, cabbage cans must be pasteurized (liter cans for 20 minutes). The rolled up and warmed jars are taken out to a cool room and stored until the winter or until salivating.
8. Season the pickled cabbage with bell pepper with aromatic homemade butter before serving.

Recipe 5. Fragrant pickled cabbage for the winter

For 3 liters of ready-made snacks you will need: forks of white cabbage (2 kg), 2 carrots, a garlic head. Spices: 2 tbsp. tablespoons of salt, a glass of sugar, 7 cloves and peas of black pepper; 1.5 tbsp. tablespoons of vegetable oil and 1.5 teaspoons of vinegar essence.

1. Remove the top damaged leaves from the head of cabbage. Cut cabbage into square cubes or chop in the form of straws.
2. Peel and chop the carrots with a grater or with the help of a combine.
3. Peel, peel and chop the garlic.
4. Mix all vegetables and arrange in sterilized jars (not too tight).
5. Before the jars are filled with spicy marinade, cabbage in them should be steamed with boiling water. To do this, fill the tank with ordinary boiling water and let stand for 15 minutes.
6. Boil water on the stove (can be drained from cans). Put the prepared spices and spices, bring to a boil and let the marinade lightly brown for 2-3 minutes.
7. Dishes with spicy liquid from the heat, add oil and essence. Stir and pour the jars in the neck.
8. Roll up the glass with a preservation key. Tasty canned cabbage, inverted and heated, should cool gradually.
9. Before placing the workpiece in the cellar or storage room for preservation, check the density of the rolled lids - if the marinade has leaked.
10. You can treat gourmet cabbage in a week, but it is still better if it waits for the autumn-winter cold.

Recipe 6. Pickled Cauliflower

Cauliflower under the marinade is no less tasty than white cabbage. And the taste of spicy inflorescences is very similar to mushroom.

For pickling “curls” you will need: a head of cauliflower, sweet and bitter each pepper, 5-8 peas of black and allspice, bay leaf, 2 cloves, sprigs of dried dill, 3 garlic cloves, 1 tbsp. teaspoon of sugar, 2 teaspoons of salt, 2 teaspoons vinegar 9%.

For a liter of marinade, prepare a tablespoon of sugar and 20 g of salt.

1. Wash and sterilize glass jars in a convenient way.
2. The first to put dill, beads of peppers and lavrushka in dry containers.
3. Peel the garlic and hot peppers. Cut into slices and send to jars.
4. Rinse the kale. If there is damage and spoilage - cut. Disassemble the head for inflorescences and dry the excess moisture.
5. Cut sweet pepper, select seeds, remove the tail and cut into half rings.
6. Shift pepper and cabbage in banks in layers.
7. Pour the vegetables with boiling water and warm them for 10 minutes under covered covers.
8. Repeat the “bath” procedure again, but this time insist a quarter of an hour.
9. From the water, salt and sugar, boil the marinade filling, remove from a hot surface and pour vinegar. Pour jars of "curls" and pepper into the marinade so that it completely covers all the vegetables.
10. With sterilized lids, roll up the glass. Turn over, put on a “fur coat”, and after complete cooling take it out into a darkened and cool room for conservation.
11. Serve as follows: heat pickled cabbage in a saucepan to a boil, drain the marinade and put on a plate. Top with melted butter and sprinkle with crumbs of crackers.

Recipe 7. Pickled cabbage with apples

To prepare for 4 liter cans: one large head of cabbage (2-2.5 kg), 10 apples of the Antonovka variety, 1 tbsp. granulated sugar, 2 tbsp. tablespoons of salt, peas of black and allspice, dill seeds.
  Marinade prepared from: 400 ml of vinegar 9%, 200 g of sugar and a liter of water.

Cabbage according to this recipe will turn out with a delicate aroma and a slight apple sourness.

1. Remove wilted and damaged leaves from the head of cabbage. Cut the head of cabbage into several parts and chop with a long straw.
2. Wash apples, but do not peel. Cut into pieces and remove the core with pits. Slice into thin slices.
3. Sliced \u200b\u200bcabbage and apples in a large bowl, sprinkle with sugar, salt, add fragrant peppers and dill seeds. Cover and leave to soak in juices and spices for 2-3 hours.
4. Prepare the marinade fill. Pour vinegar into boiled water, add sugar and stir until crystals disappear.
5. Pour marinade into jars at ¼ volume. Put cabbage with apples and carefully tamp, trying to cover the cabbage with water.
6. 6. Put the jars in a large basin with water for pasteurization. The water in the dishes should not boil, a maximum of 90 degrees. Liter banks are enough 25 minutes. If the volume of cans is greater, then the pasteurization time should be increased.
7. “Apple” cabbage will be ready for use in a week, but it is better to let the cold weather wait - it will be tastier.

100 cabbage clothes are easy to pickle if you know some of the subtleties of cooking:

1. For pickling cabbage, it is necessary to choose only mid-ripening and late varieties with crispy white-cream leaves and elastic heads of cabbage.
2. The optimum temperature for pickling cabbage is indoor.
3. To slow the pickling process, the cabbage needs to be moved to a place where the temperature does not exceed 0 degrees.
4. Cabbage will last longer if, after 3 days of pickling, put it in clean, dry cans and pour the marinade in which it was infused.
5. For pickling cabbage, you can not use iodized salt.
6. In addition to traditional spicy seasonings, cabbage goes very well with ginger.
7. Pickled cabbage for the winter in large portions is not worth it. This vegetable is available at any time of the year, so you can prepare a couple of jars, take a sample with the whole family and move on to another delicious recipe.

  - one of the favorite national blanks for the winter. “Cabbage is not empty - it flies in the mouth itself,” they say. And it is true! Tasty, crispy and spicy cabbage and asks in the mouth. And if it is prepared according to a proven recipe and flavored with love, then winter will surely bring together the most expensive and closest people.

Pickled cabbage - fragrant, with a specific smell, crispy, and alluring, immediately attracts attention to any feast. A treat that always “leaves” first from the table. Spicy slices of sweet-sour pickled cabbage and ask in the mouth.

Pickled cabbage. And of course, this, it is perfect for hot potatoes, kebabs, fish and as a complement to any other dishes.

Do you want to have such a snack on your table? And maybe you do not know how to do this, and even for the winter, then right now there are some simple and at the same time the most delicious recipes for pickling cabbage.

We reveal the classic recipe for pickled cabbage, and it is slices. We will tell you how to pickle cabbage with beets and in Korean. Let's get started.

  Pickled cabbage with instant slices

Everything will be prepared quickly and will not take much time if you prepare all the ingredients at once.

You will need:

• two kilograms of white (any grade) cabbage;
• carrots - two large;
• one head of garlic - well fresh, not winter (another flavor);
• laurel leaf - four pcs.;
• 1 teaspoon coriander beans;
• one liter of spring water;
• 500 ml refined sunflower oil;
• salt, sugar to taste (about two tablespoons of salt (large can be) and 3-4 tablespoons of sugar);
• 100 ml You can use a little less vinegar (it’s better to take a classic nine-percent dining room).

  How to pickle cabbage slices, a classic recipe, a quick way

1. My head, cut into small pieces (size and shape as desired). If the top leaves of the cabbage are spoiled, they need to be removed, the stump is best cut out, as it will not pickle properly, and in the future it will only spoil the finished dish.

2. We clean the carrots, wash them, cut them into thin slices or half slices, if you take the vegetables too thick.

3. Gently mix the chopped vegetables in a plate with coriander, chopped garlic and bay leaf and place them in a sterile jar prepared in advance (our number of products is designed for about one three-liter jar). The ingredients are not superimposed to the very top, on top you need to leave about 4-5 centimeters.

On a note! Pickled cabbage slices for the winter in a jar should fit tightly into the container. You can ram the food by hand or with any wooden object (crush, spoon, etc.).

4. Having rammed all the ingredients in the jar, we proceed to the preparation of the marinade. To do this, boil a liter of water, dilute sugar, vegetable oil and salt in a boiling liquid. We cook all this for three minutes and then pour in, stirring the marinade, vinegar, another minute on the fire and you can remove the marinade, it is ready.

5. Fill the jar with contents with hot brine, leaving 1.5 or 2 centimeters from the edge of the neck and cover with a tight nylon cover.

6. An hour after that, put the food in the refrigerator all night. In the morning, the pickled cabbage will be ready, it can already be laid out on the table. Cover the rest of the cabbage with a lid and keep it cool, in the refrigerator or in the cellar. The longer the cabbage will stand, the more aromatic and tastier it will become.

Attention! Pouring hot marinade into the jar, be careful, first put a spoon in the container, and then slowly pour in the liquid a little. This will allow the jar to warm up evenly and not burst during the preparation of pickled cabbage.

We recommend putting chopped onions in a plate with a dish before serving pickled slices of cabbage. In this case, you can eat not only crispy, but also a pickle in which it is pickled. Try it and you "can’t drag it by the ears" from this liquid.

  Pickled cabbage with beets for the winter - a very tasty and beautiful dish

Tasty pickled cabbage with beets will be ready in a day pickling.

Ingredients:

• saturated beets - two medium-sized tubers (check that the vegetables do not have diaper rash);
• white cabbage of any kind, but always strong cabbage - 2 kilograms (we take fresh cabbage, firm in structure, with leaves without rotting);
• carrots - 3-4 pieces;
• 5 garlic cloves.

The recipe requires the preparation of a special marinade. For him we need:

• spring or filtered water - 1200 ml.
• granulated sugar - 3 with a hill of lodges. table.
• coarsely ground salt - 2-2.5 with a slide table. lies.
• laurel - 4 leaves;
• table vinegar - 125 ml. (9%).
• peppercorns - 8-10 peas.

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1. Wash the heads out thoroughly. Pickled cabbage with beets for the winter is made into pieces, and therefore we cut the vegetable into pieces that are quite large in size, while removing too thick veins and the stalk itself.

2. We clean the beets, cut into large pieces or grate on a coarse grater. We do the same with carrots.

3. Remove the husks from the garlic cloves, cut them into thin rings or a few longitudinal parts with a knife (of your choice).

Attention! To make a delicious pickled cabbage with beets, we recommend cutting garlic for the dish, do not pass it through a press.

4. We take a large bowl or plate and mix all the cooked foods there with our hands. We shift vegetables into sterilized three-liter, two-liter or liter cans (you decide). Try to lay the pieces of cabbage tightly, however, so as not to damage the integrity of the slices.

5. In a saucepan, bring to a boil water 1000-1200 ml., Add sugar while boiling the liquid into it, stir until completely dissolved. Then add salt and mix thoroughly until it also dissolves like sugar. That is completely. We put in a boiling brine leaves of lavrushki, peas of pepper, cook it all for 8-12 minutes. Turn off the fire, pour vinegar into the marinade, mix, cover for one to two minutes.

Remove the lid from the marinade, let it cool slightly (about 40-60 minutes), and then pour it into a jar of cabbage and beetroot and close it with a tight lid (twisting polyethylene or tin, we recommend boiling them for several minutes before use).

On a note! Pour the products with boiling marinade, however, in this case, firstly, you should be careful so that the jar does not burst from the hot liquid, and, secondly, the top leaves on the pieces of cabbage can somewhat lose their crunch.

For storage, place the cabbage in a cold place, and serving it to the table, you can season your crunchy delicacy with some spices or fresh herbs.

  Korean style pickled cabbage with beets - an unusually delicious recipe

It turns out very fragrant, moderately crispy, moderately sweet, at the same time salty, slightly spicy dish. Everyone will definitely like it.

Prepare the products:

• strong head of cabbage (about one and a half kilograms);
• two carrots;
• 1-2 beets (to your taste);
• 6-8 garlic cloves;
• 2 buds of cloves;
• cumin (on the tip of a knife or a pinch);
• two leaves of laurel;
• teaspoon of fine salt;
• 3-4 tablespoons of sugar (taste to your liking);
• a liter or a little more (at your discretion) of water;
• refined oil 400-500 ml .;
• 70-100 ml. vinegar (the more, the sharper the dish will be).

How to pickle Korean-style cabbage and save for the winter - the recipe for the steps

We wash the cabbage, cut it in half, cut the stalk, cut the vegetable into medium-sized pieces (can be cut into large squares).

We clean the beets and carrots, wash them, three on a coarse grater. Can be rubbed with long stripes, in Korean. Everything will depend on your desire and time. You will grate the products a little faster, and the taste of the dish will not change.

We clean the garlic cloves, push through the garlic.

We combine the products in a large bowl, mix everything with clean hands.

Take a look! If pickled cabbage with beets will not be stored, and you plan to quickly eat it, then the products can be mixed in any large bowl (container) that closes. It is good to use glassware, but possibly plastic.

We boil water, pour in it all the spices (caraway seeds, cloves, bay leaves), as well as breed salt and sugar. When the loose spices have dissolved, pour the sunflower and vinegar into the marinade, stir, turn off the heat.

If pickled cabbage is made for further storage, that is, you do it for the winter, put it in sterilized jars in advance, fill the products with a slightly frozen marinade, cover with a lid and let it brew for 3-4 hours in the room.

On a note! If you pickle cabbage in a bowl, cover it with a tight lid. If the dishes do not close, we cover everything with an ordinary lid from the pan and put any load on top of it, for example, a jar of cereal or water.

After 4 hours, remove the dish in the refrigerator for another 10-12 hours. Pickled cabbage with beets for the winter is ready! The finished dish will be a pleasant purple color with a light spicy sweet-salty taste. You can make such an appetizer, both in the summer with fresh vegetables, and in the winter, having bought the necessary products in the store.

Useful advice! Instead of cloves, bay leaves and caraway seeds, you can use Korean-style carrot seasoning for carrots.

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That's all plain, simple and at the same time very tasty recipes for pickled cabbage. And here you can, and you need to experiment and achieve the desired taste. I hope these recipes and tips will help you to prepare for the winter a variety of salts and marinades.

Good luck and all the best!