Not everyone knows that cabbage contains more vitamin C than fruits. Therefore, nutritionists recommend including it in your diet. But in winter time not everyone has the opportunity to cook dishes from fresh cabbage. In this case, the vegetable can be preserved.

Salted cabbage can be added to pies, salads, borscht. It can also serve as a snack for different side dishes... It should be noted that canned cabbage can be stored for a very long time, while retaining beneficial features.

Each housewife should make sure that the family has crispy, tasty and healthy snack... There are many recipes for preparing blanks from white cabbage, red cabbage, Beijing, cauliflower and other types of cabbage.

We will consider several options for canning. If you have not harvested this vegetable for the winter before, then be sure to do it while you have the opportunity to purchase fresh heads of cabbage.

Canning cabbage for the winter in jars under iron lids

Let's make a cabbage salad with carrots for the winter. Banks will roll iron lids... The recipe is very simple, so any housewife can easily make winter harvesting.

Ingredients:

• 1 kg of fresh cabbage.
• 5-7 pieces of medium-sized carrots.
• 5 cloves of garlic.
• 125 ml of water.
• 125 ml of sunflower oil.
• 125 g granulated sugar.
• 1 tbsp table salt.
• 10 tablespoons 9% vinegar.

Canning process

It is recommended to use round cabbage as it is more juicy. Peel the vegetable from green leaves and chop with a fine salt shaker. To do this, you can use a special cabbage knife. Transfer to a separate bowl.

If you want to make it really tasty cabbage preparation, then you can't do without carrots. It improves the health benefits of the snack. The vegetable needs to be peeled, washed cold water, then grate on a coarse grater.

Peel the garlic and grate on a fine grater. You can use more garlic. Consider your taste preferences.

Send the prepared ingredients to the basin and mash them well with your hands so that the cabbage starts up the juice.

While the vegetables are infused, you need to start preparing the brine. Pour 0.5 cups of filtered water, salt, sugar and butter into an enamel pot. Mix all ingredients. Put the pan on the stove and turn on the maximum mode so that the liquid boils faster. In this case, the brine must be constantly stirred so that the sugar and salt are completely dissolved.

Remove the pot from the stove and add to the solution table vinegar and interfere.

Pour the prepared brine over the cabbage salad. Mix the ingredients thoroughly and leave to infuse for at least 2 hours.

During this time, the vegetables will marinate well and give juice. After that, put the cabbage in jars, which must first be sterilized in any convenient way.

Cover the jars with iron lids and roll up with a special device.

Put the workpiece in a cool place. Optionally, you can try the cabbage after about one week. There is nothing difficult in cooking, so you will definitely be able to make such a winter preparation.

Canning kohlrabi cauliflower for the winter at home

Kohlrabi is a vegetable that looks like a radish, but tastes like an ordinary one. white cabbage... With this recipe, you can cook complete salad, rich in essential trace elements and vitamins. The appetizer turns out to be low-calorie, so it can be consumed in unlimited quantities.

Ingredients:

• 300 g kohlrabi.
• Half a medium carrot.
• 1-3 cloves of garlic.
• 1-2 grams of chili peppers.
• 1 tsp oregano
• 1 tablespoon white wine vinegar
• 1 tsp salt.
• 1 tsp sugar.

Conservation steps

In order not to waste time searching necessary products during cooking, it is recommended to immediately prepare all the ingredients. You can use other spices in a recipe, but the taste can vary greatly. If there is a desire and time, then experiment, perhaps you will come up with new way preparing delicious snacks.

Kohlrabi has no leaves, but a thick rind must be peeled before cooking. To do this, the vegetable must be divided into two parts, and then removed upper layer... First, you need to wash the cabbage and cut off the stem. Cut the vegetable pulp into medium-sized cubes as shown in the image below.

Wash young carrots, remove the top layer with a vegetable peeler and cut into cubes, as well as cabbage. Add to bowl with kohlrabi.

Peel the garlic and chop it into small pieces or plates, as you prefer. Add to bowl with the rest of the food.

Now you need to add the oregano. Stir everything with a wooden spoon or with your hands.

Sterilize the jar. To do this, you need to preheat the oven to 100 degrees and send the container into it for 10 minutes. When it cools down, fill it up vegetable slices... Add the pepper pod on top.

Pour granulated sugar on top and rock salt... It should be noted that iodized salt do not need to be used as it is not suitable for food preservation.

At the final stage of cooking, you need to pour the cabbage with white wine vinegar.

Do not boil a large number of water and add it to the jar so that the liquid completely covers all the ingredients. After that, you need to preheat the oven to 100 degrees and sterilize the workpiece within 30 minutes.

Remove the canned cabbage from the oven and roll up the lids. It is recommended to cover the jars with a blanket and leave in a dark place to cool the snack completely. If you store cabbage in a cellar or pantry, then it will not deteriorate within six months.

Early cabbage. Canning in banks

Each housewife has her own recipes and secrets of cooking and winter preparations... But this method of canning is not so popular, therefore, not everyone knows. Try this option.

Ingredients:

• 1 head of medium-sized young cabbage.
• 1 liter of boiled water.
• 2 tablespoons granulated sugar.
• 2 tablespoons table salt.
• 2 tbsp 70% vinegar essence.
• ½ cup vegetable oil.
• 6 peppercorns.
• 2 bay leaves.
• 3 tbsp mustard seeds.
• 5 cloves of garlic.

Cooking method

Remove the top leaves from the cabbage. The head of cabbage needs to be cut into six slices, cut the stump. Then chop the vegetable in large pieces and send to a separate bowl.

To prepare the brine, you need to bring the water to a boil, then add to it required amount vegetable oil, sugar and rock salt. The solution must be mixed thoroughly to dissolve all the crystals.

When the water has completely cooled, then add the essence of vinegar and spices to it. It should be noted that the essence is stronger regular vinegar several times, so try not to exceed the recommended rate.

Peel the garlic cloves, chop finely and send to the rest of the products. Pour the prepared brine on top.

Stir the vegetable mass thoroughly and put a lid or flat board on it, and a load on top. Hold under pressure for 2-3 days at room temperature.

And if you want to roll early cabbage in banks for the winter, you can use another method. To prepare a 700g can, we need:

• 200 g of young cabbage.
• 1 medium carrot.
• 2 bay leaves.
• 4 peppercorns.
• 2 carnations.
• 1 tbsp salt.
• 1 tablespoon sugar.

Step-by-step canning

Dry and green leaves must be removed from the cabbage, after which it must be finely chopped. Grate the peeled carrots on a coarse or medium grater.

Stir the vegetables and mash them by hand to let the cabbage juice. Tamp food well into a sterilized glass jar. Pour boiling water over the salad and leave for about 15-20 minutes. Then the liquid must be drained into a saucepan. Put the container with water on the stove, wait for it to boil and pour the snack again.

After 10-15 minutes, the water must be drained into a bowl or saucepan and brought to a boil. Then you need to add the necessary spices, table vinegar, granulated sugar and table salt... Wait for the brine to boil, fill a jar of cabbage with it and roll up the lids.

The inverted workpiece must be wrapped in a warm towel and removed until it cools completely. It is recommended to store the workpiece in a cellar or refrigerator.

Cabbage contains many vitamins, such as potassium, calcium, phosphorus, sulfur, vitamins U, P, K. But most of all, cabbage is rich in vitamin C. In the summer-autumn period, getting fresh heads of cabbage rich in vitamins is not so difficult than in winter.

In the article we will talk about how to stock up on this yourself valuable product for the winter and how to pickle cabbage for the winter.
The pickling process does not take away most of the vegetables useful vitamins, thanks to minimal heat treatment. In addition, pickled cabbage contains less acid than sauerkraut. What favorably affects the absorption of this product.
Consider several options for harvesting cabbage for the winter.

This is the most classic version cooking, contains minimal set products that can always be found in the kitchen. And when used, it can be cut into various sizes for any dish. We marinate it in a three-liter jar.

Required composition of ingredients:

• cabbage - 1 kilogram;
• water - 1 l.;
• acetic acid (70% solution) - 2 tsp;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vegetable oil - 1 tbsp. the spoon.

Marinating cabbage for the winter in jars recipes:

1. We prepare the vegetable: we free it from spoiled leaves, rinse it well, dry it and cut it into pieces (you choose the size of the pieces yourself, so that it is convenient to fold it tightly into the prepared dish).
2. We put it in a jar.
3. Prepare the marinade: pour water into a saucepan, add salt and granulated sugar. After boiling, pour in vinegar, oil. Everything needs to be mixed well so that the oil disperses well throughout the container, set on minimum heat and cook for 3-5 minutes.
4. Pour the marinade into a jar with our preparations, cork tightly with lids and leave for 3 days in the room to cool and marinate.
5. After this time, our workpiece can be placed in a cool room (cellar, pantry, refrigerator).

Pickling instant cabbage

This recipe is good because the time from start to complete cooking leaves very little, so you can feast on pickled cabbage on the same day. This option is very good for late autumn preparations, or if you have an instant desire to try the marinades.

Ingredients:

• young heads of cabbage - 2 kilograms;
• table salt - 2 tablespoons;
• granulated sugar - 3 tablespoons;
• acetic acid (9% solution) - 100 milliliters;
• 7 cloves of garlic;
• black peppercorns - 7 peas;
• bay leaf - 4-5 leaves;
• carrots - 2 pcs;
• water - 1 l;
• vegetable oil - 150 ml.

Instant pickled cabbage with vinegar:

1. Wash the vegetables well, dry, if necessary, remove the spoiled leaves.
2. Pour water into a saucepan with the addition of bay leaves, pepper and salt. Then add sugar and bring to a boil. Cook over low heat until salt and sugar dissolve (5-7 minutes).
3. On the last stage add acetic acid... Then stir the marinade and remove the pan from the stove. Put the brine to cool.
4. Mix the cabbage with the carrot. Next, add the garlic, passed through the garlic press (if it is not at hand, you can also rub it through fine grater).
5. Put all the vegetables well in a jar, add warm brine to them. Close the lid tightly and leave in the room for 3 hours. And now our product is ready.
6. IN finished form store in a refrigerator with brine.

Marinated cabbage for the winter is very tasty

For lovers of peppercorn products, you can use next recipe... The marinated product gets a spicy aftertaste and is well suited as a side dish for main courses, and for spicy lovers and for a snack.

Required Ingredients:

• cabbage - 2.5 kilograms;
• garlic - 3 not very large heads;
• carrots - 5 pcs. medium size;
• 1 liter of water.

To prepare the brine you will need:

• 250 grams of water;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• ground hot pepper - 2 tablespoons;
• vinegar 70% - 1 tablespoon;
• sunflower oil - 1 tbsp.

Pickled cabbage for the winter in jars recipes:

1. Cut the washed cabbage into pieces and put in an enamel bowl.
2. Grate the carrots on a coarse grater.
3. Chop the garlic.
4. Mix all the vegetables.
5. Mix the remaining marinade ingredients and add to the cooked vegetables.
6. Boil 1 liter of water in a saucepan and pour over the food cooked in the basin. Mix all products well, then leave to infuse for 3 days.
7. Ready spicy cabbage can be transferred to jars or containers. Keep refrigerated. If there is not enough space in the refrigerator, and there is a risk of spoiling the product in the room, then you can use simple way freezing. Fold into plastic bags and send it to the freezer. It is undesirable to freeze the entire preparation, because the defrosted product is better suited for borscht, cabbage soup, and various soups.

How to pickle cabbage in jars for the winter with aspirin

The cabbage cooked for the winter according to this recipe turns out to be crispy and snow-white, like just cut from the garden. Such blanks can be stored for a single winter. Also, this recipe will diversify classic blanks for the winter and will surprise both guests and their households with a delicate taste.

For a three-liter jar, you will need the following products:

• 1 kg. fresh white cabbage;
• 4 medium-sized carrots;
• 3 tbsp. l. salt;
• 3 tbsp. tablespoons with a slide of sugar;
• 3 bay leaves;
• black pepper in a pot - 6-8 peas;
• 3 aspirin tablets;
• 1 liter of water.

Marinating cabbage in jars for the winter recipes:

1. We shred the washed and dried cabbage. Carrots are rubbed on a coarse grater, or cut into strips. Everything gets mixed up.
2. Put 1 spoonful of sugar and salt on the bottom of the jar, put 1 tablet of aspirin (acetylsalicylic acid), bay leaf, pepper on top.
3. Apply shredded products in dense layers. The first layer - seasoning, has already been put. Then add cabbage with carrots until the middle of the container.
4. Repeat the seasoning layer. And add vegetables again.
5. Boil water and pour half into a jar.
6. Then we continue to spread the cabbage further. When the jar is full to the neck, add salt, granulated sugar and aspirin in the last layer. Place the remaining pepper and spicy leaves on top. Pour boiling water over everything. Cork tightly with a lid.
7. Cover the jars with a thick towel (or other warm cloth). After complete cooling, remove the ready-made jars to cool.

Instant pickled cabbage

This recipe is well suited for such a variety as colored (or broccoli), scalded in brine, the inflorescences absorb the spices, while remaining crisp and snow-white, after the marinade in vinegar. If you use young, not very large heads of cabbage, then neat inflorescences will look very original on the table with any dish.
You can harvest in both liter and other jars. The calculations below are suitable for a 3 liter can.

You will need:

• young cauliflower - 1 large head of cabbage;
• black peppercorns - 4 pieces;
• 4 cloves;
• 4-5 pieces of bay leaves;
• one bunch of parsley;
• water - one liter;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 1 teaspoon of acetic acid;
• 10-15 gr. citric acid.

Pickled cabbage recipes are very tasty:

1. Rinse the vegetables well under the tap and break into flowers.
2. Pour water into a saucepan and add salt, sugar, citric acid. And also add cloves and bay leaves, then the prepared inflorescences and bring everything to a boil. Reduce heat and simmer for 5-7 minutes.
3. Then each inflorescence individually needs to be pulled out and cooled, and the brine must be boiled for another 5 minutes.
4. Cooking banks. If the workpieces are planned to be stored for a long time, then it is better to sterilize the cans (put a colander on a pot of water and turn the jars on it, as soon as the bottom of the can heats up so that you cannot touch the hand - the jar is ready; it takes 20 minutes for a liter jar, for three liters for 30 minutes). For quick consumption, the product does not need to be sterilized.
5. Put pepper on the bottom of the jar, fold the inflorescences. Pour all this with our brine (so that the jar does not crack, hot brine it is better to pour without touching its walls, but straight into the middle).
6. Add vinegar before rolling up the lids. Just lower it gently on top with a spoon. Turn the jars over and leave to cool.
7. Delicious cauliflower for the winter is completely ready. After it has been infused for a week, you can taste it, if you could not resist until winter.

In addition to the main vegetable - cabbage, preparations can be diversified with other additives. Bell pepper, mushrooms, in large pieces carrots (you can also experiment with whole fruits), apples, etc. Such preparations look like a salad and can be eaten as a separate dish.

Instant pickled cabbage with bell pepper

Vegetables according to this recipe are best cut into smaller pieces, i.e. Chop the cabbage, and cut the pepper in half rings. Peppers can also be cut longitudinally into strips. Everything is prepared very quickly (from 2 to 3 hours), but it tastes spicy and crisp. Suitable as an appetizer, salad, and as a side dish for main courses.

Ingredients:

• cabbage - 1 large head of cabbage;
• sweet bell pepper - 6 pieces;
• green parsley - 1 bunch;
• water - 250 milliliters;
• granulated sugar - 100-150 gr.;
• salt - 2 tablespoons;
• acetic acid (9%) - 100 ml.;
• sunflower oil - 60 gr.

Pickled cabbage for the winter under iron lids:

1. The necessary vegetables should be well washed and dried, and finely chopped after drying. Mix everything in a separate cup or bowl, add parsley. Let it brew a little, and at this time we turn to the preparation of the brine.
2. Pour water into a saucepan. Salt. Add granulated sugar and boil for a couple of minutes, then pour oil and acetic acid. Knead thoroughly and turn off the stove.
3. Pour the products with the resulting marinade and let it brew for at least 2 hours.
4. After the vegetables are infused, the salad can be folded into jars. In unsterilized containers, the product should be kept in the refrigerator. If the dishes are sterilized, they can be taken out to the pantry, or placed in the cellar. The crispy salad is ready for winter.

The article provides several options for how to pickle cabbage for the winter. You can choose any of the recipes to your taste. It is very useful to stock up on such marinades for the winter. This is an irreplaceable option to support your immunity, and by spring - the most best remedy in the fight against vitamin deficiency.

You may also be interested in recipes, and.

Harvesting cabbage for long storage the lot of many families. And it is true. Cabbage is chopped for the winter by the whole family: one peels and cuts the cabbage, the other chops, the third grinds it and puts it in jars. And in winter period the whole family sits at the same table and eats pickles with great appetite.

In many families, cabbage harvesting recipes are passed down from generation to generation. I still remember how my parents chopped cabbage in a large wooden trough, then put it in a barrel and put it out in the cold. And the other part of the cabbage was put in jars and it was called -

Today in the article you will find out others a variety of recipes with cabbage, modern informative accessibility allows you to exchange new products with friends online very quickly. Choose, remember and

Cabbage for the winter with apples and raisins

Harvesting cabbage with apples and raisins turns out to be simple and tasty.

We take a head of cabbage and chop it in any way. Grind chopped cabbage with your hands with 1 tbsp. a spoonful of salt.

Grate 2 apples on a coarse grater.

You also need to grate 2 onions, 3 - 4 carrots, squeeze 5 cloves of garlic through the garlic. Rinse and scald with 100 g of raisins.

Mix everything and prepare the filling: Add 1 glass of sugar, 1 tbsp. To 0.5 liters of water. a spoonful of salt, 1 glass of vegetable oil and bring to a boil. Then remove from heat, pour in 0.5 cups apple cider vinegar 6% (less is possible, do to taste).

When the brine has cooled down a little, pour in the cabbage, and after 5 - 6 hours the whole family is enjoying a crispy yummy. We put the prepared mixture in clean banks and set to sterilize for 5 - 10 minutes. Then roll up the lids. The cabbage is ready for future use.

Pickled cabbage for the winter in jars - recipe for instant cabbage

Would need:

Preparation:

Pour water into a large saucepan, put it on the fire, put salt, sugar and pour in sunflower oil.

Stir the contents and bring to a boil.

Add vinegar.

Grate the carrots on a coarse grater.

Cut sweet pepper into slices.

Cut the cabbage into small strips with a knife.

In a cup, mix cabbage with carrots and peppers with your hands.

This is how it looks and is ready to marinate.

We put the mass with vegetables in jars with our hands and tamp.

We fill the jars to the brim.

Put in the refrigerator for 12-16 hours.

We take out the cabbage from the refrigerator and start eating. The cabbage is ready.

You can roll up the cabbage with lids and put it away for storage for the winter.

Cabbage for the winter with tomatoes and bell peppers

Would need:

• 10 kg - fresh cabbage
• 3 kg - tomatoes
• 3 kg - sweet pepper
• 2 kg - carrots
• 300 g - salt

Preparation:

Chop cabbage, peppers, carrots and mix everything with salt.

Cut the tomatoes in half. Lay cabbage and tomatoes in layers, put oppression and put in the cold.

Cabbage for the winter with pumpkin

Would need:

• 4 kg - fresh white cabbage
• 1 kg - pumpkin
• Spicy greens - tarragon, mint
• Sugar to taste
• 2 tbsp. spoons - salt

Preparation:

1. Peel the pumpkin and seeds, cut into small pieces. Then sprinkle with sugar and keep in a dark place until the juice comes out.
2. Chop the cabbage finely, mix with salt and chopped spicy herbs.
3. Line the bottom of the container with cabbage leaves. Lay, alternating layers, cabbage and pumpkin, cover with pumpkin juice.
4. Cover the container with a cloth, put a wooden circle on top and put oppression. Leave it at room temperature for 3 days to ferment, piercing with a stick twice a day.
5. Then arrange into jars and store in a cool place.

Cabbage for the winter - very tasty "Juniper"

Would need:

• 10 kg - cabbage
• 500 g - carrots
• 1 teaspoon of cumin seeds
• 1 teaspoon dill seeds
• 1/4 kg - salt
• Broth: 1 liter of water will require 20 g - dried fruit juniper

Cooking recipe - Cabbage for the winter:

Shred cabbage. Rub the carrots on a coarse grater, mix with cabbage. Add caraway seeds, dill and salt. Mix everything thoroughly.

To prepare the broth: grind the juniper fruits, pour boiling water. Cook for 30 minutes, filter and cool.

Fill the cabbage with broth, mix, transfer to enamel or glassware... We put a wooden circle on top, cover with a napkin and put the load. Store in a cool place.

Sauerkraut with honey in jars

Would need:

• 4 kg - cabbage
• 3 - large carrots
• Brine: for 1 liter of water - 1 tbsp. spoon with a slide of salt, 1 tbsp. spoon of honey

Preparation:

Shred cabbage. Three carrots on a coarse grater. We put in a 3 - liter jar, tamping.

We boil the brine from water, salt and honey. Cool slightly, stir and pour in the cabbage.

After 2 days, you get crispy, aromatic sauerkraut.

Cabbage for the winter, sauerkraut with chanterelles

Would need:

• 2.5 kg - white cabbage
• 500 g - chanterelles
• 300 g - carrots
• 0.5 tbsp. spoons - dill or caraway seeds
• 0.5 tbsp. spoons - juniper berries
• 1/4 tbsp. spoons - salt

Cooking method:

Rinse the mushrooms and blanch for 8 minutes in salted water. Cut the cooled mushrooms into small pieces.

Finely chop the cabbage, grate the carrots on a coarse grater. Combine cabbage, carrots, mushrooms, spices and salt.

Divide the mixture into jars, keep for 3 days at room temperature. then put in the refrigerator or cellar.

Cabbage for the winter with grapes - a delicious snack all year round

Would need:

• 2 kg - cabbage
• 1 kg - grapes
• 200 g - carrots
• 100 g - basil

Cooking method:

Chop cabbage and carrots into strips. Mix everything and put in a 3 - liter jar, layering with grapes and basil.

Then pour boiling brine: for 1 liter of water - 15 g of salt and 100 g of honey. Tie the jar with gauze and leave it at room temperature.

On the second day, the cabbage is ready for use and covered with lids for the winter.

Very tasty cabbage for the winter with pepper - lick your fingers

Would need:

• 2 kg - cabbage
• 1 kg - sweet pepper
• 1 glass - vinegar 9%
• 1/2 cup - vegetable oil
• 1 cup of sugar
• 2 tbsp. spoons - salt

Cooking method:

1. Chop the cabbage.
2. Peel the bell peppers and cut into strips.
3. Mix everything, pour in 1/2 liter of water, vinegar, vegetable oil, add sugar and salt.
4. Put the pan on the fire and simmer for 40 minutes.
5. Then arrange in sterilized jars and roll up.

Cabbage for the winter in jars - a very simple and useful video - a recipe for the whole family

From the video you will learn the recipe for cabbage from which you can cook in winter delicious borsch, cabbage soup, salad. This recipe allows you to save cooking time for any dish.

The harvesting season is in full swing. Many vegetables and fruits have already been processed and sent to the bins. But one more crispy preparation awaits us - pickled cabbage for the winter in jars. We cook it in late autumn, when the heads of cabbage in the garden are already slightly frosty. The cabbage then takes on a special sweet taste... How pleasant it is to open a jar in winter, which we prepare with such love in the fall. Chop the onion, add oil, mmm ... - lick your fingers!

In addition to the fact that it is so tasty, it is also an excellent assistant in the fight against toxins in the body and with overweight... And contains a large amount of vitamin C, which is very important in the season colds... And who does not like vinegar, you can see. In it, the acid is natural, natural.

White, red, colored, recently introduced broccoli - the cabbage variety gives us many flavors and options for the versatility of our menu. For pickling, you can take any variety.

Many dishes can be made using pickled cabbage. Not only salads with added various vegetables, but also soups, side dishes, lazy cabbage rolls and pies. I invite everyone to cook with me several winter preparations from this irreplaceable vegetable.

Today in the article:

If you are harvesting small quantities, then you can cut the vegetables with an ordinary kitchen knife. However, on big family it will take a very long time to chop a few heads of cabbage with a knife. In this case, it is better to stock up on a shredder in advance. it special device for shredding cabbage. With her, business moves much faster, and you will not even have time to get tired, as you have already chopped a dozen heads of cabbage.

The best recipe for pickled cabbage for the winter in jars

The classic preparation of any meal, this is often best idea taste the dish, so to speak, "without cuts." The option of chopped white forks along with grated carrots does not lose its relevance. it best dish time-tested and thousands of gourmets.

I describe the ingredients for one medium head of cabbage. Which just we are smart in three-liter jar... If you will harvest more, calculate the proportions.

Products composition:

• White cabbage forks - 2kg.
• Carrots - 2 things
• A clove of garlic - 2 pieces

For brine:

• Drinking water - 1 liter
• Vegetable oil - 0.5 cups
• Granulated sugar - 0.5 cups
• Lavrushka - 2 things
• Black peppercorns - 8 pieces
• Acetic essence - 1 tbsp. the spoon

Preparation:

1. I chop half a head of cabbage into small strips. You can generally cut whatever you like. And for me, pickled cabbage is necessarily chopped into thin strips for the winter.

2. Pass the carrots through coarse grater, if there food processorthen it will be much easier for you. With him everything is done in one minute.

But keep in mind that the harvester grinds vegetables in small crumb... Although it will not spoil the taste.

In general, if you are often engaged in cooking and preparation, be sure to get yourself this wonderful assistant, at least a mini version.

3. So, our vegetables are minced. Pour them into a small food bowl and mix slightly, but do not mash. We just need to mix everything well.

4. The container has already been sterilized, as finished product sterilization is not subject. We fill the jars with crumbly, but do not tamp much. And we move on to cooking the brine.

5. Large saucepan put on the stove with water and wait for it to boil. Dip salt, sugar, lavrushka, pepper into boiling water, mix, pour in oil and wait for it to boil again, stirring. Bulk products in the brine should disperse. Let the marinade boil for three minutes and can be removed from heat.

6. Now add chopped garlic and a tablespoon of vinegar to our brine. Stirred. Mmm ... the smell is amazing!

7. Pour our fragrant marinade with vinegar into the cabbage. Put a saucer on the jar, let it cool down completely. Can be closed with a lid treated in boiling water. Done!

Such conservation is kept in a cold room for up to a year or more. And in winter, its taste is as fresh as if it had just been made.

Cauliflower pickled cabbage for the winter without sterilization

Here are not all those who like to stand for a long time in the kitchen and wait for the cherished jar with their favorite preservation to be sterilized. And if there are many of them, this is generally an "endless kitchen" then. Fortunately, there are recipes where you can do without this and ready-made cabbage you do not need to sterilize.

For lovers of high-speed workpieces, this method is quite suitable. quick pickling cauliflower with hot pepper and basil.

Calculation for two liters:

• Cauliflower white - 1 medium
• Basil - 1 sprig
• Hot pepper - 2 pods
• Granulated sugar and rock salt - 2 tablespoons each
• Vinegar 9% - 60 grams

Preparation:

1. We cut the cabbage into segments and put it in one liter, sterilized jars with whole peppers and basil, the latter one by one per jar. Fill containers tightly with vegetables, but do not tamp.

2. Pour in boiling water and cover with lids for ten minutes. Then pour the water into a saucepan, and pour the cabbage with boiling water again.

This is necessary to destroy bacteria that can subsequently harm our conservation.

While the cans filled for the second time, let them stand for another 10 minutes. We’ll take care of the brine.

3. In this saucepan, where the water was poured, add sugar and salt. We put on the stove until it boils. When the marinade boils, wait until the sugar and salt are completely dissolved. Then we remove from the fire.

4. The second water from the jars is simply poured into the sink. Add thirty grams of vinegar to each.

If you do not have a measuring cup, you can focus on a tablespoon, it contains about 20 grams, which means you need 1.5 spoons.

Choose whether to add other spices to your taste. For me, basil and hot red pepper give enough pungency and aroma. If you want, put on a leaf of lavrushka.

Fill with hot brine and can be rolled up under scalded, iron lids. We put the finished preservation on the lids and cover with a fur coat for a day or more, until they cool completely. Then you can take it to a cellar or other cool place.

Video recipe for delicious crispy cabbage in jars

I was looking for this divine recipe on purpose. Namely, so that the marinade is so fragrant, and the cabbage leaves are crispy. What is described just in this detailed recipe from the video channel "U Svetlana".

Be sure to try this option for pickling cabbage and, I think, that it will become a regular on your table.

A step-by-step recipe for marinating cabbage with beets for the winter in 3-liter jars

This is delicious! I tell you right away that this recipe will not leave anyone indifferent. At first glance, it may seem that it takes a long time to cook with it, but in fact everything is quite simple and not time consuming. But then what pleasure you will get when you open this amazing delicious treat in winter.

Grocery list:

• White cabbage forks - 4 kilograms
• Beets - 1 kilogram
• Coarse salt, sugar, vinegar 9% - 8 tablespoons each
• Bay leaves - 16 pieces
• Garlic - 1 large head
• Black peppercorns - 1 level tablespoon
• Dry dill umbrellas - 8-10 pcs, 4-5 umbrellas for 1 can
• Hot pepper - 2 pieces, 1 per can
• Drinking water - 5 liters

So, a step by step recipe:

1. We put water on the stove until boiling water is obtained.

Banks must be sterilized!

2. While the water is boiling, cut the peeled beets into coarse and thin slices, garlic and pepper into slices.

2. Cut the cabbage into large pieces, but so that it can be placed in a jar.

3. Lay in layers, slightly crushing: beets - cabbage - lavrushka, black pepper, hot pepper, dill umbrellas, garlic.

4. We also lay the second layer to the top.

5. Pour water into a saucepan, add sugar, vinegar, salt and mix well. We put on the stove to boil the brine. As soon as it boils and everything is completely dissolved, remove from heat.

6. Immediately until our brine has cooled down, pour it into jars and cover with lids. Then we put them in a tall pot of water and on the stove. Place a linen napkin or towel at the bottom. The water should be warm. Bring to a boil over low heat. Now we will sterilize for twenty minutes and roll it under the iron lids.

6. Roll the cans, make sure the water is not bubbling, then turn the lid upside down and cover with a blanket. Leave in this form for a couple of days, then remove the blanket and let cool completely. Can be put into the cellar.

A simple recipe for instant cooking in hot brine

Some, including me, do not want to bother with long cooking at all, but want it to be "quick and tasty." For us, for those impatient, there is wonderful recipe... This pickled cabbage is cooked once or twice for the winter and it turns out to be no less tasty than after a long preparation.

What is necessary:

• White cabbage forks - about 2 kilograms
• Carrots - 2 medium pieces
• Chives - 3-4 pieces
• Granulated sugar - 1 glass
• Salted salt - 2 tablespoons
• Vegetable oil - 1 glass
• Vinegar 9% - 0.5 glass
• Drinking water - 1 liter
• Lavrushka - 2-3 pieces
• Black pepper - 6-8 peas

Let's start cooking:

1. Put a saucepan with water on the stove and bring to a boil. Meanwhile, finely chop the cabbage and carrots.

2. Garlic should be passed through a fine grater or press, add it to our vegetables, mix well.

3. In the water that has boiled, add salt and sugar, stir until they are completely dissolved and pour in the oil, continuing to stir. Let it boil for a minute and remove it from the stove. Pour vinegar here and mix well again.

4. We put cabbage carrot straws in a saucepan, add lavrushka, pepper and fill with our marinade. We mix everything well. During this stage of preparation, you will just feel the amazing smell of such a fragrant marinade.

5. We put our cabbage under the press. A press is more often understood as a flat plate on which a load is installed, in our case it is a three-liter container with water.

6. Let it brew for five hours and can be put in jars or left in a saucepan.

Important! Marinate cabbage only in enameled pans or stainless steel. Aluminum are not suitable for this procedure.

Highly aromatic cabbage it turns out! Due to the fact that we added oil during cooking, when serving on the table, we no longer need to add anything here, except for herbs.

How to pickle cabbage under iron lids

According to this recipe, not everyone will like pickled cabbage for the winter. Basically, this blank is good for amateurs very hot snacks... If your family has such, I advise you to prepare several jars of such a treat.

One medium head of cabbage will make two liter cans... If you like it, do more. We don't put carrots and other vegetables here. But, if you want, you can chop up carrots or bell peppers. This will not spoil the dish in the least.

What you need:

• Garlic cloves - 4 pieces
• Fresh dill umbrellas - 2 pieces
• Black peppercorns - 18 pieces
• Bay leaf - 2 pieces
• White cabbage - 1 fork
• Cloves to taste
• Hot pepper - 1-2 pods, to taste
• Acetic acid - 1 tablespoon

• Water - 1.6 liters
• Sugar - 1 glass
• Pickling salt - 2 tablespoons

Early maturing cabbage for of this recipe does not fit. Use only winter varieties.

Let's start cooking?

1. Finely chop the cabbage into strips, cut the garlic into rings. Cut one cabbage leaf into quarters and set aside for now.

2. Put all the brine ingredients in a saucepan and bring to a boil, stirring until the sugar and salt are completely dissolved. We boil for three minutes and remove from the stove.

3. Put nine peppercorns in sterile jars, an umbrella of dill, a bay leaf and two cloves of garlic. If you like cloves, you can add one at a time.

4. Now the left quarters will come in handy cabbage leaf, put two pieces in a jar on top of the spices.

You can put the hot pepper whole on the bottom of the jars, or you can cut it into slices and add to the cabbage.

5. Fill the jars with cabbage crumbs to the top. Apply without fanaticism.

6. In cooled down to room temperature pour the brine with vinegar, stir and pour the marinade into jars. Roll up with scalded iron lids. Can be stored immediately. As you can see, a very quick and easy recipe. And the appetizer turns out to be wonderful.

Video on how to harvest pickled cabbage in pieces

An interesting version of the preparation is offered to us by the author of the video channel "Simple recipes for every day." An amazing "large-caliber" assortment turns out: cabbage, and pepper, and carrots, and also with tomatoes! The variety is also good because it is very convenient to serve.
One of the advantages of this recipe is that you do not need to chop or rub anything, but just cut large chunks and circles.

Personally, I really like it! Everything is quite simple, beautiful and, most importantly, delicious! I think it is imperative to make several jars of such beauty.

Pickled broccoli with bell pepper

This type of cabbage is increasingly appearing on our tables. Someone has just begun to look closely at this vegetable, while someone has already tried many dishes and appreciated the taste, in addition to great benefit of this product. Have you ever tried pickled broccoli? If not, then it's time to cook them!

What you need:

• Broccoli - 0.5 kilograms
• Granulated sugar - 1 teaspoon
• Large carrot - 1 piece
• Coarse salt - 1.5 tablespoons
• Water - 300 milliliters
• Vegetable oil - 50 milliliters
• Vinegar - 30 milliliters
• Ground black and red pepper
• Garlic cloves - 4 pieces
• Bulgarian pepper - 2 pieces
• Coriander - 1 teaspoon
• 0.5 liter cans

Preparation:

1. Divide the broccoli into segments, keep in warm salted water so that the bugs, if any, float from the inflorescences to the surface, pour into water and dip the cabbage in boiling water for a couple of minutes, and then rinse it cold. With this manipulation, broccoli will acquire a beautiful, rich color.

2. Pepper seeds are removed and cut as you like, you can strips, cubes or circles.

To make the salad brighter and more beautiful, take peppers of different colors.

3. Rub the carrots on a "Korean grater". Now there are a lot of varieties of this grater, there are very convenient ones. Well, if you have such an assistant as a food processor, then such a carrot cutting will take place for you once or twice.

4. Pass the garlic through a press, or chop very finely.

5. Now all our chopped and grated vegetables are well mixed with salt, pepper and sugar in a large bowl or saucepan. Then add oil, vinegar, water and mix everything again. Leave to marinate for three hours.

6. Put our salad into sterilized jars so that about one centimeter of liquid is obtained on top and cover with lids.

5. Banks are placed in a wide bowl with warm water and boil for twenty minutes, that is, we sterilize. We take out, screw the lids all the way and turn the cans upside down. Covering with a blanket also does not hurt. In this position, we leave them for a day, then we put them away for winter storage.

How to pickle early cabbage with vinegar at home

What to do if you urgently want a young pickled cabbage? There is also such a recipe with a very delicious marinade, and most importantly, everything is done quickly and easily.

We need:

• Young white cabbage - 3 kilograms
• Large carrots - 4 pieces
• Bulgarian red pepper - 3 pieces
• Garlic cloves - 4-5 pieces
• Fresh dill and parsley - to taste

• Drinking water - 1 liter
• Table salt - 2 tablespoons
• Sugar - 2 tablespoons
• Vinegar nine percent - 0.5 liters
• Vegetable oil - 0.5 liters

1. We start by removing the top, green leaves and wide veins from the cabbage. Chop thin straw... Shred greens.

2. Carrots, peeled, scalded with boiling water and rubbed on a coarse grater.

3. Extract seeds from sweet peppers and cut them into small cubes.

5. Mix all prepared vegetables in a large enamel bowl or saucepan. Squeeze the chives through the press.

6. In a separate saucepan, mix all the brine components and bring to a boil. Then we fill it with fragrant marinade vegetables and mix. We put on the jars and put on the plastic lids. We leave it in this form in the kitchen for a day, and then put it in the refrigerator. Enjoy your meal!

For such delicious recipes pickled cabbage, please note, different types, we filled our cellar. Now we have cabbage salads for all occasions and for a feast, and for baking, and for soups and salads. As they say, a feast for the whole world!

Let's stock up our own useful products... In order not to depend on supermarkets and chemical, store-bought food. I thank everyone who marinated cabbage with me today!

If you liked these simple recipes, press the buttons social networks, and they will be saved on your page!