Salting cabbage in 3-liter jars.

RECIPE 1.
INSTANT CABBAGE.

Chop the cabbage into thin strips or cut into slices. Tightly
put in a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt (water 1-1.5 l) in it. Leave the jar warm for 2 days. Then
drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and use. It is good to sprinkle the cabbage with carrots. grated on a coarse grater.

Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the head of cabbage, leave a few cabbage leaves intact, they will come in handy later. So grind the chopped cabbage with salt, grated carrots, so that it gives juice, (if this is for soup). If salt for a snack - add caraway seeds, cranberries. Push it tightly into the jar, cover with the left cabbage leaves, cover with a clean cloth - and put the load on top. You can eat on the second or third day.

RECIPE 2.
FOR ONE 3 LITER BANK

We need:
1 large head of cabbage
1 medium carrot
1 tbsp. spoonful of sugar
salt to taste

Cooking sauerkraut:
Cabbage, wash, clean from integumentary leaves. Halve and chop finely.
We put all this in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we mash it with our hands (like dough) so that cabbage juice stands out, and
the cabbage will become translucent. At the same time, you need to salt the cabbage little by little - this way it will be more convenient and faster to mash it.

Taste the cabbage all the time, I salt to taste - as a result, cabbage
there should be a few salt than necessary - the salt will then go away when the cabbage turns sour.

And so that the fermentation process begins, add sugar, a little about
tablespoon for the whole head of cabbage.

Peel and grate the carrots.

Attention! Put the carrots in the cabbage only when you are ready to put them in the jar - you don't need to crush the carrots together with the cabbage - it will not taste good.

Mix gently
When all the cabbage is stacked, it is necessary to put oppression.
I use an ordinary nylon cover as oppression - it is quite
enough for this volume.
Press the lid well, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, the cabbage will turn out to be loose and soft, but we need a dense and crunchy one.
So we finished salting cabbage for the winter, it turned out a full 3
liter jar.

But there was a lot of cabbage juice. Never pour it out!
The laborious process of salting cabbage for the winter is over, but this is not yet
all!
She will be ready only in three days.

Our further actions are as follows:
We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that little jar of juice side by side on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days.
All this time you will need to free her from
the resulting gas - hydrogen sulfide - the smell is certainly not pleasant ...
but bearable, the main thing is not to leave it in the cabbage. For this it will be necessary
pierce it to the bottom with a thick knife - how the gas comes out you will see and
you will feel.

On the first day it will be a little, on the second more, and by the evening of the third
days, the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - the first day just press the lid and the gas will come out by itself.

When you pierce the cabbage, you need to remove the lid, then lay
back to the bank, because it will play the role of oppression.

If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy - do not be alarmed as it should be.

We pierce the cabbage for the last time, “squeeze out” all the hydrogen sulfide from it, take out the “oppression”, pour out the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage.

That's all! Now you know how to salt cabbage for the winter in a jar!

By the way, after a day you will notice that the juice is well absorbed into the cabbage,
therefore, do not pour the juice out of the can if it does not fit all,
just let it stand in the refrigerator next to a 3-liter jar, and in a day or two you will send it there, otherwise the cabbage will not be so juicy and crispy.

RECIPE 3.
SALT CABBAGE IN ENAMELED BUCKET.

We take products in the following proportion:
for 10 kg of cabbage:
200 - 250g of salt.
Optionally, to improve the appearance and taste, you can add:
500g carrots, coarsely grated or cut into narrow strips;
and / or 1 celery root;
or 1 kg of whole or chopped apples;
or 100-200g lingonberries;
cumin to taste.

Chop the cabbage and mix evenly with table salt. For
evenly salting the cabbage in a wider container and
stand for 0.5-1 hour. Next, put the cabbage in a bucket (pan or in
cans) strongly sealing to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from damage. Place a clean piece of white cloth on top, on top of it a wooden lattice (you can have a plate of a suitable diameter), on which to put oppression. You can use a jar of water as oppression. The grate (or plate) after about a day should be immersed 3-4 cm in the juice released from the cabbage.

Fermentation of cabbage produces gases with an unpleasant odor. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharpened smooth stick every 2 days until the release of gases stops.

Cabbage is ready in 15-20 days, depending on
room temperature.

Put the finished cabbage in 3-liter jars and put in the refrigerator.

After removing the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because cabbage, left without brine, quickly deteriorates and loses some of the vitamin C it contains.

RECIPE 4.
SALTING CABBAGE WITH PIECES.

Cooking method:
We cut the cabbage into pieces, put it in jars, and pour each row
carrots, grated on a coarse grater, and chopped garlic. For a 3 liter jar - 1 head of garlic. Do not stuff the cabbage too much!

The brine is prepared like this: for 1 liter of water - 2 tbsp. l. with top salt and 150 g
sugar, 100 g 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable
oils.

RECIPE 5.
CABBAGE MARINATED WITH VINEGAR.

For 5 liters of cold water, take one bottle of vinegar, 2 glasses of sugar.
1.5 cups of salt, carrots. Cut the cabbage into pieces, you can cut it into 4 pieces. Place in a saucepan or barrel. Pour with brine and squeeze.
Place in a room at room temperature for 3-5 days.
Pickled cabbage can be served as snacks and for the second
dishes.

Several possible options for mixtures for sauerkraut:
10 kg of cabbage, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg of cabbage, 25 g of cumin or dill seeds, 100 g of dried berries
juniper, 200 - 250 g of salt;

10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 200 -
250 g salt;

10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root,
200-250 g of salt;

10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley roots,
celery and parsnips, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds,
200 - 250 g of salt;

10 kg of cabbage, 500 g of carrots, 100 g of onions, 3-4 bay leaves;

10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g
salt;

10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin or dill seeds,
200 - 250 g of salt;

10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of caraway seeds or
dill, 80 g of dried juniper berries;

10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of caraway seeds
or dill, 200 - 250 g of salt;

10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of seeds
caraway seeds or dill, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "IN GEORGIAN".

You will need:
- 1 medium head of fresh white cabbage;
- 1 table beet;
- 1 red hot pepper;
- 4 cloves of garlic;
- 100 g of celery greens;
- vinegar to taste;
- 1 tbsp. a spoonful of salt in 1 liter of water.

Cooking method:

Cut the cabbage into large squares, the beets into thin slices,
chop celery and pepper.

Lay everything in layers, sprinkle with chopped garlic.

Pour a boiling solution of salt, water and vinegar, which should
cover the vegetables completely.

Put in a warm place for 2 days, then in the refrigerator.

Unfortunately, cabbage prepared according to this recipe is not subject to
long-term storage.

RECIPE 7.
CABBAGE HOLIDAY.

You will need:
- 4 kg of cabbage;
- 8-12 cloves of garlic;
- 250 - 300 g of beets.

For brine for 1 liter of water:

- 2 incomplete tablespoons of salt;
- 2 tbsp. tablespoons of sugar;
- 8 peppercorns;
- 4 bay leaves;
- ½ tbsp. apple cider vinegar.

Cooking method:

Cut the cabbage into large pieces. Place in an enamel saucepan, between cabbage slices put raw beetroot and thinly sliced ​​garlic.

Boil the brine from water, salt, sugar, bay leaf and pepper. Remove from heat, add apple cider vinegar. Pour the brine over the cabbage. Close the pan with a lid. After 4-5 days, the cabbage is ready.

Quick salting of cabbage was not available to our ancestors. Salt was once valued more than gold and was not a frequent guest on every table. Keeping food in the absence of preservatives was not easy. The previously existing methods required a long exposure of the blanks under strictly specified conditions.

Our capabilities allow you to add various spices and spices to food, with which the food becomes richer in taste, faster canned and better stored. The salt that we generously put into the blanks prevents the growth of pathogenic microorganisms and inhibits the fermentation process. Salted cabbage no longer needs to be kept at room temperature for weeks, waiting for it to become suitable for long-term storage. A variety of recipes will allow you to bring the product to the desired quality in just a few days or even hours.

Salt or ferment - what's the difference?

Actually, there is no difference, the terms refer to the same process. Salting is a preservation method in which lactic acid plays the main role.

This component is released during the natural fermentation of fruits and vegetables, gives the dish a specific taste and is the guarantor of the safety of the product. Only the processing of different types of crops is described in different terms. So, for example, apples are "wet", cucumbers are "salted", and cabbage is "sour".

Despite the differences in names, the essence remains the same. Everywhere lactic acid and partially salt acts as a preservative, which controls the fermentation process, protects the product from souring, accelerates salting, allowing you to shorten the cooking time.

In those days, when salt was an expensive pleasure, pure fermentation was used in the villages. The cabbage was cut, put under pressure and, without access to air, fermented in its own juice.

To prevent the product from spoiling, it had to be strongly tamped. At the slightest ingress of oxygen, lactic acid fermentation could stop, and the cabbage would simply rot. Long exposure guaranteed reliable preservation and storage for a long time.

The finished cabbage was placed in a cold room. At low temperatures, lactic acid bacteria decreased their activity. However, the fermentation process did not stop, and the product became more acidic over time.

Salt, which is actively added in modern recipes, not only additionally preserves the product, but also inhibits the growth of lactic acid bacteria. Therefore, cabbage fermented with salt can be stored much longer.

Basics of salting cabbage

For conservation to be successful, four important conditions must be met:

• choose a vegetable of the appropriate variety;
• protect the product from spoilage;
• create an environment suitable for the development of lactic acid bacteria;
• bring all work surfaces to perfect condition.

How is salting done? Lactic acid bacteria that are present on the leaves of the vegetable ferment the sugars in the cabbage. Accordingly, the more simple carbohydrates in a vegetable, the more active conservation is. That is why you need to choose varieties with an optimal chemical composition. Otherwise, sugar will have to be added.

To prevent harmful microorganisms from developing along with lactic acid bacteria, try to remove air from the product as much as possible.

To do this, the cabbage should be well compacted. It is better to lay out the product in small layers and carefully press each of them.

It is advisable to put oppression upstairs, then the cabbage will drown a little in its own juice. As oppression, you can use a well-washed stone or a container of water. A press is placed on top of the workpiece. You can use a flat plate or a handmade wooden disc. And already a weighting agent is placed directly on the press.

For the development of lactic acid bacteria, a temperature of 15 to 22 ° C is required. Therefore, after all the preparations, the cabbage should be left at room temperature. Further, when the product picks up enough acid, the activity of bacteria must be reduced by removing the workpiece in a cool place. In villages, it is usually placed in a cellar, where the temperature is kept within 8-12˚С. And the finished product should be stored in the refrigerator at 0-2˚С.

And, of course, don't forget about cleanliness while cooking. We thoroughly rinse all appliances, dishes, sterilize the jars. We clean the vegetables thoroughly. We cut off the spoiled parts. In general, we prevent dirt from entering the product.

The best varieties of cabbage for pickling and pickling

For pickling and pickling, medium-early and medium-late varieties and hybrids of cabbage are best suited, in which the ripening period from the emergence of seedlings to the full formation of the head is 115-160 days.

The most popular of them are:

• "Glory";
• "Present";
• "Midor";
• "Merchant's Wife";
• Dobrovodskaya;
• Krautman.

Cabbage of these varieties forms a large head of cabbage with a small stump. The mass of one vegetable can reach 3 kg. The inner leaves are white or greenish, very densely collected, strong, juicy, sweet, contain a large amount of carbohydrates.

Cabbage of these varieties lies well even without salting. And the sauerkraut, made in accordance with all the rules, the preparation turns out to be tasty and crispy, and can be stored until the next season.

Preparation: place, tools, raw materials

Pickling cabbage is not a laborious process. Most of the work is done in just three stages. Before laying, vegetables must be peeled, cut and salted.

We wash the cabbage. We remove the spoiled leaves, we cut off all defects. Cut out the stump. We leave a clean white head of cabbage. We do the same with other ingredients. If we put carrots, then we also clean them and remove all spoiled places.

Cold pickling cabbage in jars is the most popular way to preserve the product for the winter.

Salted cabbage is an important part of the diet, especially in winter, as it replaces vegetable salads from fresh vegetables. This helps to maintain the balance of vitamins and minerals, the body's immunity, which will protect during periods of exacerbation of acute viral infections.

Features of cold salting

The preservation of the nutrients of the cabbage is the primary goal of salting. And this is possible subject to the following rules:

1. Competent choice of cabbage. The sheets should be clean and free of stains. In addition, the cabbage must have outer leaves, since they protect the inner head from damage. There should be no rotting smell.
2. Strict adherence to the proportionality of sugar and salt used when salting in a jar.
3. Compliance with the rules for shredding cabbage.
4. Using the strictly specified amount of vinegar in the recipe with the cold method.

Comment! Late varieties of cabbage are suitable for cold leavening.

Compare the two images below for a graphical representation of each item.

Cold pickling cabbage recipe

It is important to understand that the processes of salting and fermentation are completely different, and the final products differ significantly in taste. The article contains recipes for salting. This cabbage retains its natural taste, texture and aroma.

There are many cold methods, such as adding other vegetables. A popular method of salting in a jar using carrots or beets and garlic. Because garlic has powerful antibacterial properties, the growth of harmful bacteria in the jar is blocked, which contributes to a longer shelf life.

Important! In order to speed up the salting process, it is necessary to provide a sufficient amount of natural vegetable juice. This can be achieved by thoroughly kneading the fruit in your hands before stacking.

In addition, the taste is directly dependent on the correct shredding. This must be done with a sharp knife, cutting finely enough.

Modern housewives have come up with some trick to speed up the process and facilitate it. The method consists in using the most common vegetable peeler.

With vinegar

The use of vinegar in pickles has its positive properties:

• improves the taste of cabbage, brings a special sour taste;
• is a natural analogue of preservatives;
• accelerates the process of salting in a jar;
• contributes to the preservation of useful properties.

Comment! If sauerkraut should be infused for about two weeks, then salted cabbage will be ready for use in 7-8 hours.

The recipe for cold pickling cabbage in a jar using carrots is especially popular. This is due to the fact that she is the source a large number vitamins that are beneficial to the body. In combination with cabbage, these properties are enhanced, because the products complement each other well.

The following ingredients are used for cold pickling in a jar:

• white cabbage - 1 kg;
• fresh carrots - 1 piece;
• 4 cloves of garlic;
• salt - 100 g;
• sunflower oil -50 ml;
• sugar - 50 g;
• peppercorns - 6 pieces;
• water - 0.3 l;
• table vinegar at a concentration of 9% - 50 ml.

The cooking sequence is as follows:

1. Cut the cabbage into large pieces.
2. Wash the carrots and grate on a coarse grater.
3. Peel the garlic and pass through a garlic press.
4. For the brine, in a separate bowl, mix sugar, sunflower oil, vinegar and salt.
5. Bring water to a boil and pour into the mixture already collected.
6. Put cabbage pieces in a jar, after kneading them slightly. Shift the cabbage slices with a layer of carrots and garlic.
7. Pour the laid products with cooled brine.
8. Close the lid and leave for two hours.

Attention! After two hours, it is advisable to stir the contents of the jar. Then leave until the end of the process (at least another seven hours).

The final product is not only incredibly tasty, but also aesthetically pleasing, suitable both for everyday use and for festive dinners as a cold snack.

No vinegar

Important! If you have problems with the gastrointestinal tract, you should refrain from recipes using vinegar, as it can irritate the mucous membranes.

The recipe without vinegar is in no way inferior to the others, the taste remains the same, except that the shelf life is slightly reduced.

For cooking, take:

• white cabbage - 3.5 kg;
• beets - 0.5 kg;
• 3 cloves of garlic;
• horseradish - root;
• salt - 100 g;
• sugar - ½ cup;
• black peppercorns - 5 pieces;
• bay leaf - 5 pieces;
• water - 2 liters.

Advice! Do not use young heads of cabbage for the cold method in the jar.

Cooking instructions:

1. Chop the cabbage into large pieces.
2. Cut the beets into small cubes.
3. For the brine, boil water and cool it. Add pepper, bay leaves, sugar and salt.
4. Peel the garlic, pass through a crusher and put in a jar.
5. Add horseradish.
6. Place the cabbage in layers with beets in a container and pour over with cold brine.
7. Place a lid on the container that is smaller than the hole, on which to place something heavy, like a stone. The main goal is to provide maximum pressure.

Since there is no vinegar in the composition, the process of salting the cabbage will take several days. It should pass without the influence of direct sunlight, in a dark and cold place.

Terms and conditions of storage

There are several storage methods:

1. In wood barrels. The shelf life with this method can reach 8-9 months, while the barrels should be kept in a cellar or in a cold room, at a temperature of 1 to 4 degrees.
2. In an enamelled steel bucket. Especially suitable for apartment residents. It should also be stored at temperatures ranging from 1 to 5 degrees, and the shelf life is about 5 months.
3. In a glass jar. Jars should be stored in a cool place without exposure to sunlight. If possible, you can put it in the refrigerator. The shelf life can be up to six months.
4. In a polymer film. This option is suitable for freezing a finished product, which is then desirable to use in the preparation of hot dishes, for example, borscht.

• do not be afraid of freezing, although after thawing, the product must be consumed as soon as possible, while the concentration of the cabbage's nutrients is at its maximum;
• the product should always be in the brine, since it is he who is responsible for the preservation of vitamins and minerals in the salting. For example, vitamin C, which is found in large quantities in carrots and cabbage, is destroyed almost instantly under the influence of oxygen from the air;
• the shelf life of cabbage in a jar can be slightly increased using natural preservatives, for example, adding a handful of cranberries;
• if a certain amount of mold has formed on the surface of the finished product in the jar during the storage period, it should be carefully removed, then add a tablespoon of mustard, which will act as an antiseptic.

Conclusion

Salting cabbage in jars in a cold way is a simple method to perform, but it will provide a tasty salad for a long time ahead, as well as vitamins and microelements necessary in a period of a weakened state of the body.

You can come up with a recipe yourself, depending on your taste preferences:

• add spices to taste, you can use cloves;
• replace bay leaves with cherry leaves, as a result get a tart interesting taste of brine;
• use cranberries.

It is even useful to do this, since a varied menu will never get bored, and every day will be filled with pleasant emotions.

Salting this vegetable for the winter is recommended in the summer. Cabbage with heads of cabbage is stored in glass jars. It is not difficult to prepare it. The recipe is quite simple and if you follow it, you can quickly make a very tasty salting, which in the cold season is eaten with pleasure with forks.

Products for this will require the following:

• About 3 kg of white cabbage (1 kg of a can is 1 kg of a vegetable).
• Bay leaf (several leaves).
• Allspice, preferably peas (not necessary, but if you want to get a sharper dish, then you can't do without pepper).
• 2 tablespoons of sugar and salt each (it is not recommended to use iodized salt).
• Water for brine (for 3 kg of vegetables, 1.5 liters of water go).

The cooking recipe includes the following items:

1. The cabbage will be done in brine, so you need to cook it first. Dissolve salt and sugar in a saucepan with boiling water. After that, it must be left to cool.
2. The vegetable is peeled from the top leaves and cut into slices. If desired, you can cut it into small pieces. To keep it crispy, you can sprinkle it with vinegar and a little salt.
3. After that, you can start tamping the chopped vegetable into jars, but do not be too zealous, because you need to leave room for liquid. Then pepper is placed in the jar.
4. It is better to pour the vegetable with hot brine, which was prepared in advance, but has not yet had time to cool. Marinade must be tried before pouring. Firstly, to make sure that it was not cold, and secondly, to test its sweet and sour taste. If the flavor is not strong enough, you can add more spices.
5. How much cabbage should be infused? Answer: a day or two days. In any case, it should be infused for at least 24 hours. Only then can the banks be rolled up.

Step-by-step recipes for lingonberry jam for the winter

Sauerkraut for the winter (video)

Salting cabbage with carrots at home

This is perhaps the simplest classic recipe for summer pickles. In this way, a delicious crispy salad with carrots and cabbage is obtained, which can be eaten at any time of the year.

Grocery list:

• Cabbage (2 to 3 kg).
• Several large carrots (there should be more cabbage in this salad than carrots).
• Black pepper (peas).
• Sugar, salt (1.5 tablespoons each).
• A little vinegar.

You can also make this salad with beets.

Preparation:

1. First, the vegetables must be washed and peeled. It is not recommended to cut them in large large pieces. It is best to use a harvester to shred them. But if it is not there, then you can use a grater.
2. Now you should take a separate container, pour chopped vegetables there and mix them with spices and vinegar.

If the salad is not planned to be rolled up in jars, then the container must be covered with gauze. Vegetables are infused for a day, after which you need to drain the liquid. This concludes the preparation.

How to pickle cabbage with slices?

Ingredients:

• Cabbage (it is recommended to take a pelust).
• Salt (a couple of spoons).
• Sugar (half a glass).
• Carrot.
• Beet.
• Vegetable oil (half a glass).
• Vinegar (half a glass).
• Garlic (several heads).

Preparation:

1. The cabbage must be washed and cut into large square pieces. It is worth doing the same with other vegetables, beets and carrots.
2. Then the brine is made. Spices dissolve in a container with boiling water.
3. Vegetables are packed tightly at the bottom of glass jars. You can chop the cabbage with garlic in advance. If this is not done, then it should be finely chopped and spread with other vegetables.

Now the cooled brine, oil and vinegar are poured into the jar. This is the last stage of preparation.

How to salt cabbage with apples?

Apples make an amazing salad! So what foods should you prepare?

• White cabbage.
• Carrot.
• Apples.
• Peppercorns.
• Bay leaf.

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Vegetables and fruits must be taken in equal proportions. The standard amount of these ingredients is half a kg each.

Now you can start salting:

1. Chop apples, carrots and cabbage using a food processor. If this is not possible, then you need to take a grater. If you wish, you can not grate the apples, but cut them into cubes. Thus, less juice will flow out of them and the salad will have a sweetish taste.
2. Now you can start tamping the mass into the jars. The first layer is cabbage with carrots, the second - apples. One bay leaf should be placed in each container.
3. The juice should ferment in the jar for at least 7 days. It is recommended daily to pierce the contents of the jar with a wooden skewer or a long match so that the gases formed during fermentation come out.

On the eighth day, the salad will be ready. You can store it in the refrigerator.

Which cabbage is better for pickling?

Question: "Which cabbage should you choose for pickling?" worries many housewives who do not want to lose face. Everyone wants to make delicious pickles from this vegetable, so it is important to understand the rules for choosing it.

Why? Yes, because this way the dish will turn out to be strong, with the preserved structure. The standard choice falls on the Slava variety, a white-headed vegetable. It makes good winter salting.

How to choose the right cabbage?

• The first thing you should pay attention to before buying this vegetable is its head of cabbage. In no case should it be loose! The head of cabbage should crunch a little when pressed. This is an indicator of the freshness of the vegetable.
• Also, attention should be paid to the stump. It should be dense and juicy.

Fresh cabbage will always have green leaves near the head of cabbage.

Pickled cabbage, pickled cabbage is one of the most common and favorite dishes on our table. On holidays or on ordinary days, we take out a jar of this delicious product.

There are many ways of salting and pickling. Most often we use cabbage, chopped into strips, or finely chopped. But in the recipes below, we will marinate the cabbage in slices.

Cabbage in this design is no worse. And many even like it when there is a coarsely chopped pickled vegetable on the table.

Sliced ​​cabbage for the winter. It turns out very tasty

• Cabbage - 5 forks
• Garlic - 20 cloves
• Salt - 3 tbsp. l.
• Sugar - 2 tbsp. l.
• Allspice - 3 pcs.
• Bay leaf - 1 pc.
• Dill
• Vinegar - 3 tbsp. l.

We clean the cabbage, cut it in half, remove the stump. After that, we cut it into pieces. The size can be any, but so that the pieces fit freely in the jar.

We clean the garlic. We take jars, put chopped cabbage and garlic in them.

Boil water and pour hot boiling water into jars. While all this costs 10 minutes, we prepare the marinade. Put salt, sugar in the water and boil.

Drain the water from the cans, add peppercorns, dill, bay leaf, vinegar. Pour the jars with boiling marinade, roll them up, turn them upside down and leave to cool.

When the cans are cool, we put them away for storage.

Cabbage in pieces in jars in brine under iron lids

To prepare according to this recipe, we need:

• white cabbage - 1 large head
• carrots - 3 pcs.
• salt - 50 gr.
• sugar - 50 gr.
• vinegar 9% - 50 gr.

Cut the cabbage into pieces, grate the carrots or cut into thin slices.

We put cabbage and carrots in a jar, tamping each layer

Then we put the jar under the press in the refrigerator for one day. After the expiration of the time, we take out the banks. We boil water, adding salt, sugar and vinegar to it, you can add a little vegetable oil. Pour it all into jars and twist it.

Spicy (hot) cabbage with large pieces of beet. Instant recipe

We clean the cabbage and cut into square pieces (you can do any).

We clean the beets and cut them either into pieces or into cubes.

We put it all in a jar. Add garlic, bay leaf. You can add various spices.

Cooking the marinade. Dissolve sugar and salt in water, add vinegar. Pour cabbage with this marinade. Then we twist the jar and remove.

Quick salting of cabbage in slices

This is a fairly simple and quick way to pickle cabbage with slices.

Let's take the following ingredients:

Wash cabbage and cut into large pieces. Grate the carrots or cut into rings. Chop the garlic finely or squeeze through a press.

We put everything in a jar in layers: a layer of cabbage, a layer of carrots with garlic. After that, fill with hot marinade: dissolve salt, sugar, vinegar and vegetable oil in water. Pour the vinegar after removing the marinade from the heat.

We pour it all into a jar and leave it to stand for a day. After that, you can eat it.

Pickled cabbage slices

Pickled cabbage in pieces. Delicious instant recipes Pickled cabbage, salted cabbage - one of the most common and favorite dishes on our table. On holidays or

Pickled cabbage in slices for the winter is very tasty

As soon as they do not harvest cabbage for the winter! Salted, fermented, pickled, rolled with carrots, beets, tomatoes, mushrooms. Any housewife probably has several favorite recipes, according to which she prepares canned cabbage for the whole family. But even the most delicious salad gets boring to eat from year to year. Perhaps pickled cabbage in pieces will not be a discovery for you, but we will try to present to your attention several recipes that differ from each other in taste and range of products.

The easiest recipe

Perhaps there is no easier way to prepare kale pickled in slices than this one. The food you need is easy to find in every kitchen.

For a can with a volume of 3 liters, you need:

• cabbage - 1 kg;
• water - 1 l;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vinegar essence (70%) - 2 tsp;
• vegetable oil - 1 tbsp. spoon.

Remove the outer leaves and cut the cabbage into random sized pieces.

Wash cans with soda, rinse, sterilize.

Place the cabbage tightly in the cooked containers.

Boil water in an enamel saucepan, dissolve sugar and salt there. Add oil, vinegar essence, boil for 3 minutes.

Pour the marinade into jars, seal them with nylon caps. Cover with an old blanket without turning it over.

Keep at room temperature for 3 days, then put in the refrigerator or cellar.

Spicy cabbage

This pickled cabbage recipe can be made very quickly. The workpiece will certainly appeal to people who prefer dishes with a rich taste and aroma.

For pickling cabbage, take:

You need to pickle cabbage of late varieties. From the listed products, you can prepare a three-liter jar of snacks.

Cut the cabbage into pieces, after removing the leaves covering the head of cabbage.

At the bottom of 3-liter cans washed with soda, throw peppers, bay leaves, dill seeds, peeled cloves of garlic.

Put the cabbage slices tightly on top.

Cook the marinade from vinegar, salt, sugar, water and fill the containers.

We cover cabbage in jars for the winter with a metal lid. We sterilize for 40 minutes.

After the water in which the containers were boiled cools down a little, the cans need to be taken out, rolled up, wrapped and cooled.

Spicy with beets

Sliced ​​cabbage prepared according to this recipe will be spicy and spicy. You can marinate it very quickly.

Prepare the following foods:

If you add less garlic or skip the bitter peppers, the appetizer will not be as spicy, but still delicious.

Remove the top cabbage leaves, stump, cut into large pieces.

Peel the garlic.

Peel the beets, wash, cut into slices or cubes.

Place garlic, bitter pepper, bay leaf on the bottom of a previously sterilized three-liter jar.

Place the cabbage slices on top.

Cook the marinade from sugar, water, salt. Add vinegar last.

Fill the jar with hot brine. Cork with a nylon lid, cover with a blanket.

In Georgian

Delicious cabbage is prepared in Caucasian cuisine. Spicy, spicy, it diversifies the diet of your family, compensates for the lack of vitamins and even serves as a barrier against colds in the winter.

Cabbage pickled for the winter in Georgian style can be cooked in cans of any size, barrels or large stainless tanks. Of course, if you have a cellar, basement or other room with a low temperature to store them. You can keep large containers with cabbage pieces on the glazed loggia, but then you need to cook them when the heat subsides and the weather is cool.

You can put more beets - it turns out tasty by itself, sugar or garlic - less.

Remove the top leaves from the cabbage and cut into pieces. Pickle small slices in jars; for large containers, the heads can be cut into several parts.

Peel and wash beets, carrots. For canning, grate vegetables with a large-hole grater. For large containers, you can cut them into slices or cubes.

Disassemble the garlic into slices, peel them, chop finely.

Combine carrots, garlic, beets, mix well.

Wash and dry the cabbage containers for the winter. Sterilize the banks.

First, cabbage, then carrots and beets, tightly put in layers in containers, tamping them with a fist or crush.

All the ingredients for the marinade, except for vinegar, are combined in an enamel saucepan. We boil for 5 minutes. We introduce vinegar and turn off the heat.

When the marinade has cooled to about 80 degrees, pour the vegetables over them so that the liquid completely covers them.

Close the jars with nylon lids. Place a load on top in large containers, not necessarily large, just enough so that the vegetables do not float.

Keep it for 24 hours at normal temperature, then put it in the cold.

Vegetable mix

Cabbage for the winter can be cooked with other vegetables, which is why harvesting will only benefit. Thanks to the spices, it will come out fragrant, spicy and very tasty.

Prepare an assortment of vegetables:

The products are designed for dense filling of a three-liter container. All vegetables should be of medium size and good quality.

Wash all vegetables and herbs.

From cabbage, remove the leaves located on top, the stump and cut into large pieces.

Remove the testes and tail from the pepper, divide them lengthwise into 4 parts.

Peel the onions, cucumbers and carrots, cut into slices.

Separate the garlic cloves and peel them.

Cut the hot peppers into small pieces.

Place garlic, herbs, bitter pepper and peas on the bottom of a three-liter jar.

Gently place all the ingredients in a bowl of spices in random order. First place the cabbage and tomatoes, add pieces of other vegetables to the voids.

Boil water, carefully fill the jar, cover with a metal lid and wrap warmly for 30 minutes.

Drain the still warm water into an enamel saucepan. Bring to a boil, pour over the vegetables again and let stand for half an hour.

When you drain the liquid again, add sugar, salt to it, boil, add vinegar.

Pour over a jar of vegetables and roll up. Turn the container over, wrap it up warmly.

You can quickly pickle delicious cabbage for the winter. Thanks to the sugar and raisins, it will turn out sweet and unusual.

• cabbage - 3 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• raisins - 1 glass;
• sugar - 1 glass;
• vegetable oil - 1 glass;
• vinegar - 1 glass;
• garlic - 1 head;
• salt - 2 tbsp. spoons;
• water - 2 liters.

Remove the cover leaves from the cabbage, remove the stump, cut into small pieces.

Peel the rest of the vegetables, cut the onion into halves of the rings, grate the carrots on a coarse grater. Crush the garlic with a press.

Rinse the raisins with hot water.

Combine prepared foods in a large bowl, stir and rub with your hands.

Sterilize the jars and spread the vegetables in them, tamping them down with your fist.

We cook marinade from sugar, salt, vegetable oil. We introduce vinegar.

After boiling, fill the jars with marinade, seal, insulate.

Conclusion

We hope that from the recipes we have proposed, you will choose the one that you will cook for the winter every year. Bon Appetit!

Pickled cabbage

Ingredients

Garlic - 2-3 cloves

Vegetable oil - 100 ml

Bay leaf - 1 pc.

Black peppercorns

• 112 kcal
• 20 minutes.

Cooking process

Pickled cabbage is a dish that does not need advertising, but it unconditionally fits the three main criteria of good food: tasty, satisfying, healthy.

To cook pickled cabbage in pieces (large), you need the simplest set of products that every housewife has in the refrigerator.

Remove the dense head of cabbage from the outer leaves and cut into four parts, cut the stump and cut the cabbage into large pieces.

Wash the carrots, peel and grate on a coarse grater or grate with straws, I like the second option.

Place the chopped cabbage and grated carrots in a suitable bowl. Squeeze out the garlic. Optionally add a small piece of chili for spice. Shake the cabbage with your hands.

Prepare the marinade. Pour water into a saucepan, put on fire and bring to a boil. Pour salt and sugar into hot water. Once the salt and sugar dissolve, add bay leaf and a few peas of black pepper, pour in vegetable oil and let the marinade boil for one minute, then add vinegar and remove from heat.

Fold the prepared cabbage into a clean glass jar with a wide neck and pour over the hot marinade, cover the jar with a lid. Allow to cool and put in the refrigerator for a day.

Crispy, tasty, spicy cabbage, marinated in slices, ready!

Cabbage for the winter in pieces

In the harvest season, every successful recipe is literally worth its weight in gold. I propose to take note of the time-tested and rather simple recipe for cabbage for the winter in slices.

INGREDIENTS

• Cabbage 4-6 Pieces
• Garlic 20 Cloves
• Salt 3 tbsp. spoons

marinade for 1 can

• Sugar 2 tbsp. spoons
• Allspice 2-3 Pieces
• Bay leaf 1 Piece
• Dill seeds 1 tbsp. spoon
• Vinegar 3 tbsp. spoons
• Water 1.5 Liters

for a three-liter can

1. Take a medium sized cabbage and peel off the top leaves. Cut in half with a sharp knife and remove the stump.

2. Place jars and lids to be sterilized in parallel. And cut each half into medium pieces. You do not need to grind, but cut so that the pieces can easily be put in a jar.

3. In this recipe for cooking cabbage for the winter, garlic is used in pieces, about 3-4 cloves for each jar. Peel it and grind it lightly.

4. Fill each sterilized jar with cabbage slices, stacking them rather tightly. Bring clean water to a boil on the stove.

5. Put the garlic in jars, pour boiling water over and let stand for about 10 minutes, covered with lids. Along with this, you can do the marinade directly. To do this, combine water, salt, sugar and put on fire.

6. Gently drain the hot water, and add peppercorns, dill, bay leaf, vinegar to the jar. Bring the marinade to a boil, let the sugar and salt dissolve properly.

7. Pour boiling marinade over and roll up. Turn the jars upside down and leave to cool completely. That's all, cabbage for the winter in slices at home is ready.

Cabbage for the winter in pieces - a step by step recipe with a photo on

In the harvest season, every successful recipe is literally worth its weight in gold. I propose to take note of the time-tested and rather simple recipe for cabbage for the winter in slices.

Pickled cabbage: 8 delicious recipes

Pickled cabbage is my favorite snack. You cannot imagine a festive table without sauerkraut or pickled cabbage. Since ancient times, it has been harvested for the winter. Vegetable rolls are very popular in winter. How to cook this vegetable quickly and tasty? What marinating recipes are there?

Crispy pickled cabbage: a delicious recipe

Almost everyone, without exception, loves cabbage. And, of course, no one will remain indifferent in front of crispy juicy pickled cabbage. This is a great addition to any meat or fish dish, a great appetizer on a festive table.

You can pickle any kind. For this, both red and white cabbage are suitable. Note! The red-headed pickle should be approached more responsibly, since it is tough.

Unlike pickling, pickling allows you to achieve a faster result. In addition, it is a very useful product that will not lose its beneficial properties during the cooking process.

In order to quickly and tasty cook crispy cabbage using the pickling method, you will need:

• a head of cabbage for 2 kg;
• one carrot;
• 3 pieces of garlic clove;
• 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.

1. The cabbage is cut into large pieces, the carrot is grated.
2. Peeled and finely chopped garlic should be added to chopped carrots.
3. All vegetables are placed in layers in a liter jar. The first layer is laid out with cabbage, then carrots with garlic.
4. Next, you need to start making the marinade. To do this, you need to drain the water, add sugar, vinegar and vegetable oil. All this needs to be boiled, putting the bay leaf.
5. Salad cabbage is poured with marinade, and it is left under oppression for three hours. A delicious and crispy appetizer is ready in three hours.

Important advice! For the cabbage to be crispy, you need to choose tight heads of cabbage.

Pickled cabbage in jars with bell pepper

Cabbage marinades are very convenient... They can be kept cold for almost a month. Nor will they lose their taste. Pickled salad with bell pepper is very quickly saturated with taste. This salad can be eaten the next day.

• 2 kg of cabbage;
• 2 carrots;
• one bell pepper;
• litere of water;
• one tablespoon of salt;
• 3 tbsp. tablespoons of sugar;
• One dessert spoon of 70% vinegar.

Pickled bell pepper salad is very quickly saturated with taste

1. Cabbage weighing up to two kilograms is finely chopped.
2. Two carrots and one bell pepper are cut into small strips, the cucumber is grated. All vegetables are gently mixed. You cannot crush them. And they are placed in a three-liter jar.
3. The marinade is being prepared. To do this, you need to boil one liter of water, add one heaped tablespoon of salt, 3 tablespoons of sugar. One dessert spoon of 70% vinegar is added to the resulting marinade
4. Vegetables are poured with boiling water and put into the refrigerator.

The workpiece will be ready the next day.

How to pickle cabbage with vinegar

The advantage of pickled cabbage with vinegar is that it cooks very quickly and can be stored for a long time.

To make a pickled vinegar snack you will need:

• head of cabbage - 3 kg;
• half a kilo of carrots;
• three cloves of garlic;
• black peppercorns;
• Bay leaf;
• 5 pieces of cloves.

To prepare the marinade you will need:

• one and a half liters of water;
• 200 sugar;
• three tablespoons of table salt;
• 50 ml of vegetable oil;
• 100 ml 9% or apple cider vinegar.

1. Cabbage and carrots should be finely chopped into strips and placed in one bowl. Garlic and other spices are also put there.
2. Next, you need to prepare the marinade. Dissolve sugar and salt in water and put it on fire.
3. Vinegar and vegetable oil are added to the already boiled marinade. The cabbage is mixed with the resulting marinade and left to cool for two hours.
4. After two hours, a juicy snack is ready.

Instant pickled cabbage

The beauty of a pickled snack is that it cooks very quickly. You don't have to wait long to enjoy such a salad. A variant of a very original, bright and beautiful cabbage can be prepared by adding beets to the recipe.

To quickly pickle a vegetable, you will need:

• White head of cabbage 2 kg;
• 2 large carrots;
• one beet;
• garlic;
• 100 ml of vegetable oil;
• one spoonful of table salt;
• 6% vinegar - 80 ml;
• 4 tablespoons of sugar.

The beauty of a pickled snack is that it cooks very quickly.

1. Chop the carrots into thin slices, chop the cabbage, and cut the garlic into slices.
2. Beets are rubbed on a fine grater. All vegetables are mixed.
3. Then the marinade is prepared. For it, you need to boil 300 ml of water, in which salt and sugar dissolve. At the end of cooking, add vinegar and oil. Vegetables are poured with marinade.

Main condition! The marinade should be poured hot!

Marinated vegetables are left under pressure for eight hours. This salad can be arranged in jars and stored in the refrigerator.

Pickled cabbage in chunks

Cooking in pieces will save the hostess even more time, and a dish of such salting will turn out to be juicy and appetizing.

From products you will need:

• a head of cabbage for 2 kg;
• 2 carrots;
• litere of water;
• two tbsp. tablespoons of salt;
• three tbsp. tablespoons of sugar;
• 100 ml vegetable oil;
• two teaspoons of 70% vinegar.

1. In order to make the pickled cabbage in chunks, you need to cut the leaves into chunks and put them in a jar in a dense layer.
2. Carrots are cut in halves or quarters.
3. Next, prepare a brine from one liter of water brought to a boil, with the addition of two tablespoons of salt, three tablespoons of sugar.
4. 100 ml of vegetable oil and two teaspoons of 70% vinegar are added to boiled water.
5. Cabbage is poured with hot brine and infused for two to three days.

Note! Cabbage cooked in slices should be kept in the brine longer than chopped cabbage so that it becomes softer.

How to make spicy pickled cabbage

For spicy lovers, you can make pickled cabbage with the addition of spicy ingredients.

For cooking you will need:

• head of cabbage - 2 kg;
• garlic - 4 cloves;
• carrots - 3 pieces.

For spicy lovers, you can make pickled cabbage with the addition of spicy ingredients

How to cook properly:

1. The vegetables are chopped into small strips, the garlic is finely chopped, and everything is mixed.
2. Next, one liter of water is boiled, to which 200 gr is added. granulated sugar, 2 tablespoons of table salt, 300 ml of vinegar 9%, 100 ml of sunflower oil, 10 black peppercorns, 5 cloves.
3. A mixture of vegetables is poured with a cold marinade.

Sweet pickled cabbage

The quick and sweet pickled cabbage makes a good addition to any dinner meal.

To prepare it, take:

• a head of cabbage for two kilograms;
• one onion;
• two carrots.

The quick and sweet pickled cabbage makes a good addition to any dinner meal.

1. All vegetables are finely cut into strips and mixed thoroughly.
2. The water is brought to a boil, for the recipe you need to take half a liter, add 100 grams of granulated sugar, 1.5 tablespoons of table salt.
3. As soon as the water boils and the salt and sugar dissolve, 100 ml of vinegar and 150 ml of vegetable oil are added to the water.
4. Vegetables are poured with hot marinade, closed with a lid. The resulting dish should be infused for at least half an hour.

Important! When stirring, you cannot squeeze the cabbage, then it will not be so crispy.

You can diversify your sweet cabbage recipe by adding raisins to it. This will make the salad even sweeter.

Pickled cabbage for the winter

You can pickle cabbage for the winter, roll it up in jars and enjoy a pleasant sweet and sour taste on winter evenings. Among the recipes for salads for the winter there are very original ones with the use of aspirin and apples with lemons; together with lemon, you can season the salad with citric acid. Salted cabbage made with aspirin, canned, looks very similar to fresh one.

To prepare the brine, in this case, put one aspirin tablet per jar.

• a head of cabbage for 2 kg;
• 4 carrots;
• 6 tbsp. tablespoons of salt;
• 6 tbsp. tablespoons of sugar;
• aspirin tablet;
• black peppercorns.

We marinate cabbage for the winter as follows:

1. Chop 2 kilograms of cabbage and 4 pieces of carrots. The vegetables are mixed and six tablespoons of salt are added to them.
2. Fold the resulting mixture of vegetables into a third of a three-liter jar. Add peppercorns and bay leaf.
3. Add 6 tablespoons of granulated sugar and one aspirin tablet.
4. Fill the jar with boiling water and roll it up with an iron lid.

Pickled blanks for the winter will not only become a worthy decoration on the festive table, but will also give your family and friends a huge amount of nutrients and vitamins. Spending just 15-20 minutes in the evening, you can prepare a juicy and healthy snack for all occasions.

Pickled cabbage: very tasty recipe, in cans, crispy, with bell pepper, vinegar, instant, spicy, chunks, sweet, photo, video

Pickled cabbage: the most delicious recipes. Cooking with bell pepper, vinegar. Sharp workpiece. Cabbage in chunks. Fast way.