By winter, gardens and vegetable gardens are empty, but our pantries and cellars are well replenished with winter supplies: homemade marinades and pickles, jams and preserves. But there is still time and opportunity to add something to these reserves. Today we will tell you how to prepare cabbage, canned for the winter. After all, such a dish can bring many benefits in cold weather: thanks to fiber, it will stimulate the intestines, help with ulcers and some other diseases, and saturate the body with the necessary vitamins.

General information about canning cabbage

For home canning, preparing the marinade, use acetic acid. Depending on the concentration it has in the finished product, cabbage can be: spicy, sour and slightly acidic. The starting material itself is late or mid-season varieties of white cabbage, which should be without internal voids (a dense head of cabbage with well-fitting leaves).

Required Ingredients: cabbage - five to six kilograms, tomatoes - two to three kilograms, bell pepper - one and a half kilograms, onions - also one and a half kilograms, black pepper, 9% table vinegar, refined sunflower oil - a tablespoon. Step-by-step cooking recipe:

Canning sauerkraut

Every housewife cooks a lot in the fall, they are very diverse. After all, everyone’s tastes are different: some people like pickled sauerkraut with pepper, others love instant sauerkraut, etc. This recipe is usually not used.

But sometimes it happens that a large harvest is obtained, and it needs to be processed as quickly as possible. That's when our method will come in handy. Some people are surprised that you can can sauerkraut. Of course, there is nothing complicated about it. We will need: one liter of water, 50 grams of salt, the same amount of granulated sugar, 50 ml of vinegar.

Description of the process of preserving sauerkraut

The beginning is ordinary, like the standard recipe for canned cabbage for the winter. We wash, clean, then chop. And the whole secret of our version lies in the preparation of the brine. Dissolve salt and sugar in water, add vinegar and bring to a boil. Then remove from heat and let it cool. Meanwhile, we are working on lids and cans for preservation - washing, cleaning and sterilizing.

After this, put the cabbage in jars and fill with cold brine. At the same time, leave three centimeters free to the neck. Cover with iron lids and send to ferment in a warm place. Please note that the liquid will overflow over the top after some time. After three days, it is necessary to sterilize the jars using a water bath: three-liter jars - 40 minutes, two-liter jars - 25 minutes, liter jars - 15 minutes. Then, using a key, we roll up the jars with iron lids, turn them upside down and wrap them up. Sauerkraut, canned with vinegar, is ready. Store only in a cool place. In winter, open the jar, add finely chopped green or onions, vegetable oil and serve the resulting salad.

for the winter

Cauliflower canned in jars can be used for both side dishes and salads. To prepare it you need: five kilograms of cabbage, one kilogram of carrots, the same amount of onions, two tablespoons of salt, eight teaspoons of vinegar. Bell pepper lovers can add that too. So, we clean the cabbage and divide it into inflorescences. Wash and cook in boiling salted water for seven to ten minutes.

We also clean the onions and carrots, wash them, then cut them and rinse them in boiled water. Place vegetables in layers in sterile jars. Pour the same brine in which the cabbage was cooked. After 15 minutes, drain the brine and bring to a boil again. Meanwhile, add vinegar to each jar and fill with boiling brine. We seal it right away. Place it upside down and let it cool for ten hours. This cabbage can be stored in an apartment without any problems. The main thing is that the sun does not shine on it.

Cabbage for the winter in jars is one of the most common variations of preparations, which is popular among housewives due to its excellent taste and benefits for the body. Cabbage contains a very large amount of vitamin C and minerals, which are preserved for a long time almost unchanged, which means that after preparing such a snack, you don’t have to worry about the health of your household. In addition, cabbage in jars for the winter is a low-calorie and dietary product, so it is ideal for those who watch their figure and adhere to a healthy diet. But even more attractive is the delicious taste of this preparation - neither adults nor children will refuse to crunch the juicy cabbage. And if you preserve it together with bell peppers and beets, then you won’t be able to pull it away by the ears at all!

The good thing about cabbage in jars for the winter is that it is not only a wonderful stand-alone snack, but also a wonderful addition to a wide variety of dishes, such as vegetable soups, cabbage soup, solyanka, salads, vinaigrettes, casseroles, dumplings, pies and pies. Canned cabbage can rightfully be called a universal product - it will diversify a regular meal and become an indispensable component on the holiday table. The popularity of these blanks is also due to the fact that they are very inexpensive and economical, and this is very important today. All of the above advantages make preserved cabbage so beloved and desired by people of all ages. But how to cook cabbage? Now we'll find out!

Cabbage in jars for the winter can be pickled, pickled or lightly salted. Most often, cabbage is prepared with the addition of vinegar - table, apple or wine. In this case, vinegar can be successfully replaced with lemon juice or citric acid, which will make cabbage more suitable for consumption by children. Cabbage is prepared in wooden barrels, glass jars or enamel dishes, after which it is stored in a cool place (in the refrigerator or cellar) for a very long time. Having decided to prepare cabbage for future use, it is best to opt for large varieties of cabbage of medium or late ripening. Carrots are an invariable companion of cabbage in preparations, but if desired, bell peppers, beets, onions, apples, pears, plums, grated horseradish or cranberries can be added to the preservation. The classic marinade for cabbage is prepared from water or vegetable oil with the addition of vinegar, sugar and salt, but bay leaf, cloves, allspice, black peppercorns, coriander, garlic, dill seeds, chili pepper will help add a spicy taste and aromatic notes to the final product. , parsley or dill.

Cabbage for the winter in jars is prepared very quickly and easily, delighting you with its unique taste all year round - make sure of this by using our recipes!

Sauerkraut for the winter

Ingredients:
1 large head of cabbage,
3 carrots,
1 liter of water,
50 g salt,
50 g sugar,
50 ml 9% vinegar.

Preparation:

Pour water into a saucepan, add sugar, salt and vinegar. Bring to a boil, then cool for half an hour. In a large bowl or basin, mix shredded cabbage and grated carrots. Divide the vegetable mixture into sterilized jars, compacting tightly. Pour in the brine and cover with lids. Leave the jars at room temperature for 2-3 days for the cabbage to ferment. Sterilize the jars in a saucepan with water - three-liter jars should be sterilized for half an hour, 15 minutes will be enough for liter jars. After this, roll up the jars with sterilized lids, turn them upside down, wrap them in a warm blanket and cool.

Pickled cabbage without sterilization

Ingredients:
3 kg cabbage,
5 carrots,
1 onion,
2 liters of water,
150 ml 9% vinegar,
2 tablespoons salt,
bay leaf, black peppercorns and allspice to taste.

Preparation:
Chop the cabbage, grate the carrots on a coarse grater, and cut the onion into pieces. Place the prepared vegetables in a large bowl and mix well. Place the spices in a large bowl, top with the vegetable mixture and pour boiling water over it. Let stand for 10 minutes, then drain the water. To prepare the brine, add salt, vinegar and bay leaf to the water. Boil. Place the cabbage in sterilized jars and pour in the hot brine. Roll up with sterilized lids, turn upside down and let cool under a warm blanket, then store.

Instant lightly salted cabbage with garlic

Ingredients:
2 kg cabbage,
3 carrots,
1 head of garlic,
500 ml water,
1/2 cup sugar
1/2 cup 9% vinegar,
2 tablespoons salt.

Preparation:
Mix chopped carrots, coarsely grated carrots and chopped garlic (the garlic can be finely chopped or passed through a press). Distribute the mixture among the jars. To prepare the brine, dissolve sugar, salt and vinegar in water. Bring to a boil and pour over cabbage. Cover the jars with lids and cool. You can try cabbage after 3 days.

Cabbage marinated in pieces with beets

Ingredients:
2 heads of cabbage,
2 beets,
8 cloves of garlic,
3 liters of water,
3/4 cup sugar
3/4 cup salt,
1 teaspoon 70% vinegar,
bay leaf, allspice peas and dill seeds to taste.

Preparation:
Cut the cabbage into large pieces (about 8-10 pieces), cut the beets into slices. Place 4 cloves of garlic and spices to taste at the bottom of two three-liter jars. Lay out the beet slices and add the cabbage pieces. To prepare the marinade, add sugar, salt and vinegar to the water and bring to a boil. Pour the resulting marinade over the cabbage and beets, roll up the jars with lids and cool, turning them upside down.

Pickled cabbage with bell pepper

Ingredients:
1 medium sized cabbage
1 onion,
1 bell pepper,
1 glass of vegetable oil,
50 g salt,
50 g sugar,
1 tablespoon 70% vinegar,
black peppercorns and dill seeds to taste.

Preparation:
Chop the cabbage, cut the pepper into thin strips, and the onion into half rings. Mix all vegetables in a large container. Heat the oil slightly and add salt, sugar, pepper and dill seeds. Pour the resulting mixture over the vegetables and leave under pressure for 1-2 hours. Dilute vinegar in 100 ml of boiled water, pour over vegetables and stir. Place vegetables in sterilized jars and close with nylon lids.

Pickled cabbage with apples

Ingredients:
1 kg cabbage,
5 sour apples (for example, Antonovka variety),
1 large carrot,
1 liter of water,
3 tablespoons 9% vinegar,
2 tablespoons salt,
2 tablespoons sugar,
10 black peppercorns,
4 peas of allspice,
4 bay leaves.

Preparation:
Chop the cabbage, grate the carrots on a coarse grater, chop the apples, removing the core. Mix all ingredients in a container. To prepare the marinade, add salt, sugar and spices to the water. Bring to a boil and let cool. Add vinegar to the marinade and pour over the cabbage and apples. Stir, compact, cover with gauze and place under pressure for 3 days at room temperature, piercing the mixture daily with a wooden stick to release carbon dioxide. Place the preparations in jars, close the lids and store.

Due to the fact that when cabbage is heat treated in jars for the winter, it does not lose its beneficial properties, this preparation is a real storehouse of vitamins and minerals during the cold season. So don’t put it off and take care of your family’s health right now! Good luck with your preparations!

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

Salted cabbage can be added to pies, salads, and borscht. It can also serve as an appetizer for various side dishes. It should be noted that canned cabbage can be stored for a very long time, while retaining its beneficial properties.

Every housewife should make sure that in winter the family has a crispy, tasty and healthy snack. There are many recipes for preparing preparations from white, red, Peking, cauliflower and other types of cabbage.

We will look at several canning options. If you have not previously prepared this vegetable for the winter, then be sure to do so while you can purchase fresh heads of cabbage.

Canning cabbage for the winter in jars with iron lids

Let's prepare cabbage salad with carrots for the winter. We will roll up the jars with iron lids. The recipe is very simple, so any housewife can easily make winter preparations.

Ingredients:

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

Canning process

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

If you want to make a really tasty cabbage preparation, then you can’t do without carrots. It improves the beneficial properties of the snack. The vegetable needs to be peeled, washed with cold water, then grated on a coarse grater.

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

Place the prepared ingredients in a bowl and mash well with your hands so that the cabbage releases its juice.

While the vegetables are steeping, you need to start preparing the brine. Pour 0.5 cups of filtered water, salt, sugar and butter into an enamel pan. Mix all ingredients. Place the pan on the stove and turn on the maximum setting 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 pan from the stove and add table vinegar to the solution and stir.

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

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

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

Place the workpiece in a cool place. If you wish, you can try cabbage after about one week. There is nothing complicated in preparation, 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 and tastes similar to regular white cabbage. Using this recipe, you can prepare a complete salad, rich in essential microelements and vitamins. The snack is low in calories, so it can be consumed in unlimited quantities.

Ingredients:

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

Preservation steps

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

Kohlrabi has no leaves, but the thick skin must be peeled off before cooking. To do this, the vegetable must be divided into two parts, and then remove the top 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 the young carrots, remove the top layer with a vegetable peeler and cut into cubes, just like cabbage. Add to bowl with kohlrabi.

Peel the garlic and chop it into small pieces or slices, as you prefer. Add to bowl with remaining ingredients.

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

Sterilize the jar. To do this, you need to preheat the oven to 100 degrees and place the container in it for 10 minutes. When it cools down, fill it with chopped vegetables. Add a pepper pod on top.

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

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

Boil a small amount of water and add it to the jar so that the liquid completely covers all the ingredients. After this, you need to preheat the oven to 100 degrees and sterilize the workpiece for 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 them in a dark place so that the snack cools completely. If you store cabbage in a cellar or pantry, it will not spoil within six months.

Early cabbage. Preserving in jars

Each housewife has her own recipes and secrets of preparing dishes and winter preparations. But this method of canning is not so popular, so it is not known to everyone. Try this option.

Ingredients:

• 1 medium-sized head of young cabbage.
• 1 liter of boiled water.
• 2 tbsp granulated sugar.
• 2 tbsp 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 and the stalk cut out. Then cut the vegetable into large pieces and place in a separate bowl.

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

When the water has completely cooled, you need to add the essence of vinegar and spices to it. It should be noted that the essence is several times stronger than ordinary vinegar, so try not to exceed the recommended amount.

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

The vegetable mass must be thoroughly stirred and a lid or flat board placed on it, and a weight on top. Keep under pressure for 2-3 days at room temperature.

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

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

Step-by-step canning

You need to remove the dried and green leaves from the cabbage, after which you need to finely chop it. Grate the peeled carrots on a coarse or medium grater.

The vegetables need to be stirred and mashed by hand so that the cabbage releases its juice. Pack the ingredients well into a sterilized glass jar. Pour boiling water over the salad and leave for about 15-20 minutes. Then the liquid must be poured into the pan. Place the container of water on the stove, wait until it boils, and pour in the snack again.

After 10-15 minutes, the water must be poured into a bowl or pan 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 the jar with cabbage with it and roll up the lids.

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

With the arrival of winter, gardens and store shelves become empty, but you really want to pamper yourself with vegetables, especially cabbage. That is why every autumn cabbage is preserved before the onset of cold weather. Today you can find a wide variety of recipes on the Internet, but choosing one out of thousands, as they say, is difficult. This article contains the best recipes for making sauerkraut.

To preserve a product such as cabbage, it is advisable to use iron lids.

Cabbage with peppers and rice: a quick recipe

Ingredients:

• kilogram of regular cabbage
• one and a half kilograms of tomatoes
• 200 grams of carrots
• 2 pieces of bell pepper
• 200 grams of rice
• clove of garlic
• 100 grams of vegetable oil
• spices to taste.

Preparation:

1. Cut the cabbage and its leaves into small pieces.
2. We pass the tomatoes through a meat grinder, adding garlic.
3. Boil the rice until fully cooked and add a little vegetable oil (do not use all the oil).
4. Cut the peppers and carrots into small pieces and pour them into a preheated frying pan, add the ground tomatoes, spices and remaining vegetable oil there and simmer it all for half an hour.
5. Pour cabbage into a jar and pour the resulting vegetable paste on top, roll it up and wait for winter to come. In general, preservation according to this recipe goes quite quickly.

Canned early Chinese cabbage with vegetables

Ingredients:

• a kilogram of Chinese cabbage (it is best to take the earliest one);
• several pieces of bell red pepper;
• half a kilogram of tomatoes;
• cucumber – 2 pieces;
• hot (chili) pepper;
• 4 cloves of garlic;
• salt and pepper to taste;
• a tablespoon of sugar;
• one and a half glasses of water;
• a teaspoon of vinegar.

Preparation:

1. First of all, let's prepare the spicy vegetable paste, which will later be canned. The bell pepper needs to be peeled and cut into slices, the chili pepper should be chopped into slices (2 thin slices will be enough), grate the cucumbers and chop the garlic. All ingredients are passed through a blender or meat grinder and stewed together with peeled tomatoes.
2. Let's move on to cabbage. It needs to be chopped lengthwise, and then in half and poured with a small part of the marinade. Cover it with a lid and put it under a press.
3. Half an hour later, after the leaves have been soaked in the vegetable paste, they must be placed in a jar, poured with the remaining marinade and rolled up.

Stewed cabbage in a jar

Ingredients:

• head of cabbage;
• spices to taste;
• canned pepper – 100 grams;
• carrots – 200 grams;
• vegetable oil;
• garlic;
• onion head;
• 2 tomatoes;
• 1 teaspoon sugar.

Preparation:

1. Chop a head of cabbage, simmer in a frying pan (medium heat, covered) along with carrots, vegetable oil and spices. Remember to stir the dish from time to time until it is completely cooked.
2. Add an onion, a few cloves of garlic, tomatoes and a teaspoon of sugar.
3. Pour our prepared dish into pre-prepared jars and roll it up.

Pickled Brussels sprouts

Ingredients:

• 1 liter of water;
• 9% vinegar - teaspoon;
• spices to taste;
• young Brussels sprouts – half a kilogram;
• chili pepper - one piece;
• tomatoes - half a kilogram.

Preparation:

1. First, let's prepare the marinade, which consists of water, chili peppers, spices, vinegar and tomatoes.
2. The tomatoes need to be peeled and chopped, the chili pepper should be sliced ​​(you only need two).
3. Place a pot of water on the stove and wait until it starts to boil.
4. Add tomatoes, peppers, vinegar and spices. Leave to cook for 15 minutes.
5. While the marinade is preparing, let's start with the cabbage. It needs to be peeled from the top layer of leaves, washed and cut in half.
6. Now you can add cabbage to the marinade (in the same container where it is cooked, do not turn off the stove). Cover the mixture with a lid and wait until half of the marinade has boiled away.
7. Remove the pan from the stove and wait for the workpiece to cool. Then you can place it in sterilized jars and close it.

Sauerkraut

Ingredients:

• cabbage – half a kilogram;
• carrot – 1 piece;
• spices to taste;
• sugar.

Preparation:

1. The cabbage should be chopped into medium pieces, and the carrots should be grated.
2. Add all the necessary spices and a spoonful of sugar.
3. Mash and mix all the ingredients with your hands to release more juice.
4. Pour the cabbage into jars and mash it with a masher. This will make even more juice.
5. We roll up the jars.

This product cannot be stored for long, but must be kept in a cool place.

Cabbage without sterilization

Ingredients:

• young cabbage, one kilogram;
• a few carrots;
• bell pepper – 500 grams;
• a head of onion and a head of garlic;
• spices to taste;
• vinegar 9%;
• water – 2 liters.

Sterilization takes quite a long time, but you can roll up delicious, slightly salty cabbage for the winter without it.

Preparation:

1. The cabbage is peeled from the top leaves and chopped.
2. You will need to grate the carrots, cut the bell pepper into strips, and cut the onion into rings.
3. Then in a bowl or pan, mix the cabbage with other vegetables.
4. Place a pan of water on the fire, add all the ingredients, spices and cook for 10 minutes.
5. Strain the cabbage, put it in jars and pour the brine in which it was boiled on top. Roll up the lids.

If desired, you can add a couple of sprigs of dill.

Cabbage with mushrooms and tomato sauce

Ingredients:

• cabbage – 1 kilogram;
• half a kilogram of tomatoes;
• spices to taste;
• sugar;
• 400 grams of mushrooms;
• carrots and peppers - 1 piece.

Preparation:

1. Cut the cabbage and mushrooms into medium pieces, squeeze them a little with your hands to release the juice.
2. Chop the peppers, carrots, tomatoes and simmer them over low heat for about 15 minutes.
3. Place all ingredients in a sterilized jar. Pour tomato sauce on top and roll up the lid.

Pickled cabbage with beets for the winter (video)

Cabbage canned according to these recipes will definitely not disappoint you. It is suitable as a dressing for borscht, the base of a winter salad, or a filling for a pie. There are many options!

Recipes for canned and sauerkraut for the winter on the Internet have a huge number of variations and cooking methods. So I decided to collect the best things to hide in jars from all the recipes in this article. After all, few people would want to transfer products year after year in order to find that very recipe that will make your mouth water.

• 1 Methods for preserving cabbage in jars for the winter
  • 1.1 How to preserve winter cabbage for borscht
  • 1.2 Winter preservation of cabbage in jars with aspirin
  • 1.3 Recipe for cabbage canned for the winter without sterilization
  • 1.4 Cooking cabbage and beets pickled in jars
  • 1.5 How to seal cabbage pieces in jars for the winter
  • 1.6 Recipe for pickled cabbage in brine under iron lids
• 2 How to preserve early cabbage
• 3 Recipes for canned cabbage salads in jars for the winter
  • 3.1 Cabbage Snack
  • 3.2 Canned salad for the winter from cabbage with carrots and peppers
  • 3.3 Winter salad of cabbage, peppers and tomatoes

Methods for canning cabbage in jars for the winter

There are two main ways to preserve cabbage for the winter. All of them, to some extent, are aimed at preserving all the usefulness of your favorite vegetable. But it also gives a good taste.

The first and most famous method is sauerkraut.

Dense heads of cabbage, preferably late varieties, are ideal for this. Cabbage is fermented due to the fermentation of the brine juice released from the cabbage. Cabbage properly prepared in this way is stored for a very long time and is practically not afraid of any spoilage if properly stored. Sauerkraut should be stored at a temperature of two to four degrees, sealed in jars.

The second method that comes to our aid for preserving cabbage is pickling.

When pickling, a marinade is used, often obtained by mixing water, vinegar, flavor enhancers and sunflower oil. The cabbage is salted, kneaded and mixed as desired with other vegetables, the type of which depends on the recipe. The prepared mixture of cabbage and vegetables is poured with marinade, sterilized and preserved in jars, preferably under tin lids.

How to preserve winter cabbage for borscht

In winter, you don’t always have fresh cabbage on hand to cook delicious homemade borscht. This is where the preparation for borscht comes in handy. It is prepared quite simply:

• Three and a half kilos of red tomatoes
• Three kilos of late cabbage
• Ten fleshy sweet peppers
• A random bunch of parsley with dill
• Two level tablespoons of table salt
• Vinegar 9% - forty milliliters

We will need tomatoes to prepare tomato juice. Actually, we cut the tomatoes into slices and put them through either a meat grinder or a juicer. Whichever is more convenient for you. Bring the resulting juice to a boil and add some salt.

Cut the cabbage and pepper into strips. The greens must be chopped.

Add cabbage and pepper to the boiling water and bring to a boil. Don't forget to stir. After boiling, let it cook for ten minutes, after which we add chopped herbs and pour in vinegar. All the ingredients together need to simmer for about five more minutes.

Pour the finished product hot into sterile and dry jars and screw on the lids.

Winter preservation of cabbage in jars with aspirin

You will need:

• White cabbage of late varieties - six kilograms
• Carrots – one and a half kilos
• Water – four and a half liters
• Bay leaf - five to six pieces
• Allspice – ten to fifteen peas
• Sugar – four hundred grams
• Salt - two hundred grams
• Vinegar 9% - forty-five milliliters

There is nothing complicated in cooking. We cut the cabbage into thin strips and chop the carrots on a grater. Add one to the other and mix. Just be careful, don’t crease. There is no need for extra juice in this version.

Now we need brine. And it is prepared in the following way: we boil water and add spices to it. After boiling, add vinegar and leave to cool.

Place the cabbage and carrots in pre-sterilized three-liter jars and fill with cooled brine. We put two acetyl tablets in each jar. All that remains is to properly roll up the jars and send them to the cellar.

Recipe for cabbage preserved for the winter without sterilization

Do you want to get things done for the winter as quickly as possible? Then you can roll up a couple of jars of pickled cabbage without bothering with sterilization.

You will need:

• White cabbage – medium size
• Carrots – Six hundred grams
• Bell pepper – four hundred grams
• Onions - two large onions
• Sugar – thirty grams
• Salt - twenty grams
• Allspice peas - five to six pieces
• Bay leaf - two leaves
• Water - two liters
• Vinegar 9% - eighty milliliters

So, we need to peel the cabbage, rinse under cold water and cut into strips. We rub the peeled carrots on a regular grater. We also cut the bell peppers into strips. We clean the onion and cut it into feathers or half rings. Mix all the resulting cuts and place them in ready-made jars.

For the marinade, heat the water, and as soon as it boils, pour it over the cabbage. Let the cabbage stand in the water for ten to fifteen minutes. Afterwards, we drain the water from the jars back to where we boiled everything and again bring it to a vigorous boil, and again give the cabbage a hot bath.

The third time we drain the water from the cabbage, we add salt, sugar and lastly vinegar. Before pouring this boiling mixture into jars, first add bay leaf and allspice.

Well, now we roll up our food under the lids and hide it under something warm to warm up. As soon as the jars have cooled down, we immediately take them into the cool. Our next delicious cabbage salad is ready for winter storage.

Preparing cabbage and beets pickled in jars

How about adding new colors and a slightly sweet taste to this delicious, crispy treat?

To do this, let's take:

• White cabbage - one medium fork
• Beets - five hundred grams
• Garlic – four large cloves
• Water – one liter
• Three tablespoons of salt
• Three tablespoons, again without a cup of sugar
• Allspice – ten to twelve peas
• Bay leaf - a couple of pieces

And so, we need to cut the cabbage into large pieces. For example, triangles five by five centimeters. Although, if you wish, you can cut the cabbage in the classic way - into strips.

We cut the beets into strips, you can also grate them. Cut the garlic cloves into several parts. Mix all the cuttings and put them in a three-liter jar.

Now let's prepare the marinade. Fill the pan with water, dissolve the required proportions of sugar and salt in it, add bay leaves and peppercorns. Boil our marinade for no more than ten minutes. Then let it cool a little and pour it into jars. Let the cabbage cool and put it in the refrigerator.

How to seal cabbage pieces in jars for the winter

Sometimes it happens that you want to crunch delicious pickled cabbage, but you’re too lazy to chop whole kilograms of it. Here is a recipe for this case that will save you from tedious cutting.

Let's take:

• Two kilos of cabbage
• Garlic – five cloves
• Water – one and a half to two liters
• Salt – sixty grams
• Sugar – forty grams
• Allspice – a couple of peas
• Bay leaf - one leaf
• Black peppercorns – six to seven pieces
• Dill seeds - one teaspoon.

We peel and wash the cabbage, cut it into layers five to six centimeters thick, then cut them into pyramid-shaped pieces. We put them in a jar.

The marinade is similar to the previous ones. Salt the water, dissolve the sugar, pour in the vinegar. We throw allspice and black peppercorns, as well as dill seeds, into the jar.

Fill everything with marinade and send it to sterilize for about forty minutes. Then we roll the cans under tin lids and wrap them in a blanket.

Recipe for pickled cabbage in brine under iron lids

You need:

• White cabbage of late varieties - one medium fork
• Granulated sugar – fifty grams
• Salt - fifty grams
• Vinegar 9% - two tablespoons
• Bay leaf - one piece
• Allspice – two or three peas

We clean the cabbage from the top dirty and withered leaves, cut it in half and remove the stalk. Cut the cabbage into thin strips. Then we put bay leaf and pepper on the bottom of the jar, and put cabbage on top. Jars must have a threaded neck.

Well, where would we be without marinade? To create it, as usual, dilute salt and sugar in water, add vinegar. Bring the resulting mixture to a boil and let cool completely.

Pour marinade over our cabbage and cover with lids. You should not twist it, as juice will come out of the jar during the fermentation process. Also because of this, it is necessary to put the jar of cabbage in some kind of bowl so that the juice does not flow where it is not needed. We leave our cabbage in this form for up to four days, at the most normal temperature.

After the required amount of time has passed, sterilize the jars of cabbage. Each jar is about half an hour.

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

This is a simple canning of kaputa under iron lids, which will allow you to enjoy the cabbage literally a couple of days after twisting.

How to preserve early cabbage

It is often customary to preserve late varieties of cabbage, since it is denser and has a more pronounced taste. However, there are ways to preserve early cabbage just as tasty. Yes, and it needs to go somewhere.

So, here are the necessary ingredients:

• White cabbage, early variety of course - one and a half kilograms
• Bay leaf - one piece
• Allspice - three to four peas
• Faceted glass of sugar
• Three tablespoons without a top of regular salt without added salt
• Water – one liter
• Half a glass of 9% vinegar

We cut the cabbage into large pieces; this option is the most optimal for preserving the crunch of early cabbage.

Place bay leaf and peppercorns on the bottom of a sterilized jar. Place the cabbage on top and compact it a little.

To obtain the marinade, stir sugar and salt in boiling water and add vinegar. Let it cool a little, as the boiling water may cause the jars to crack.

As soon as the marinade has cooled, pour it over the cabbage. Immediately twist the cabbage under the lids and wrap them upside down under the blanket.

Recipes for canned cabbage salads in jars for the winter

Cabbage-cabbage-cabbage... Let's diversify our preserves a little with salads in jars. After all, you can’t eat only sauerkraut and pickled cabbage, right?

Cabbage Snack

What is needed:

• White cabbage - medium fork, about two kilos
• Carrots - three hundred grams
• Garlic – two or three large cloves
• Water – one liter
• Salt - forty grams
• Sugar – sixty grams
• Vinegar - one hundred milliliters

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

Grate the carrots into sticks. Chop the garlic or squeeze it through a garlic press. Mix the prepared and chopped vegetables in an enamel container.

Vegetables must be covered with marinade. Again, add salt and sugar to the water, add vinegar and wait until it boils.

Pour boiling marinade over vegetables. Place a plate on top of them and press down with something heavy. Leave the cabbage in this form for a day, stirring it a couple of times during this time.

In a day, the cabbage appetizer will be ready.

Canned winter salad from cabbage with carrots and peppers

We have to:

• White cabbage – five kilos
• A kilo of fleshy sweet peppers
• A kilo of onion
• A kilo of carrots
• Vegetable oil – half a liter
• Vinegar 9% - two hundred milliliters
• Sugar – three hundred and fifty grams
• Four full tablespoons of table salt

We clean the cabbage from leaves and remove the stump. Shred it until it looks like straw. Grate the carrots. Cut the onion and pepper into medium cubes.

Add salt and sugar, as well as vinegar and oil. Mix carefully; it is simply forbidden to squeeze the cabbage in this salad. Transfer the salad to a jar and close it with a lid.

Winter salad of cabbage, peppers and tomatoes

For this yummy you need:

• Cabbage bk – one and a half kilograms
• Bell pepper – seven hundred grams
• Tomatoes – two kilos
• Onions - half a kilogram
• Paprika – half a teaspoon
• Sunflower oil – three hundred milliliters
• Vinegar 9% - one hundred to one hundred twenty milliliters
• Salt – ninety to one hundred grams
• Black peppercorns - ten to fifteen peas

Cut the cabbage into strips and grind with salt. Cut the tomatoes and peppers into medium cubes, cut the onion into half rings.

Mix the vegetables together and heat in a saucepan until boiling. As soon as the mixture boils, pour in the vinegar and remove from the heat, stirring well but gently.

Place hot vegetables in jars and sterilize for about twenty minutes. Then we roll up the lids and let it cool like any preserved food, upside down under a blanket.

That's all the recipes for cabbage and salads for the winter. I hope you find some delicious cabbage or salad for yourself. Enjoy your meal!