Procurement of canned vegetables for the winter was once a vital necessity. Now it is both a tradition and an opportunity to enjoy the taste of your favorite dishes all year round.

Juicy crispy cabbage, harvested for the winter in brine with vinegar, is a welcome guest on any table.

When choosing a canning method, we primarily focus on taste. Someone loves salty foods more, someone prefers pickled ones.

When salting vegetables, salt is the main preservative. Its high concentration prevents the growth of microbes and keeps food from spoiling.

Pickled recipes contain significant amounts of vinegar, and salt is added mainly for flavor. The acidic environment inhibits the growth of microorganisms, prolonging the "lifespan" of the homework.

What is vinegar used for conservation?

When harvesting cabbage according to the classic recipe, only salt is used. Within a few days, the formation of lactic acid occurs during the fermentation of the sugars that make up the vegetable. Salt promotes lactic acid fermentation.

The cooking time for salted cabbage can be shortened by using a brine with vinegar. In this case, acetic acid helps to accelerate fermentation processes and is an additional preservative.

The combined action of two reliable preservatives ensures the safety of the product until the next harvest.

Note! Harvesting cabbage with vinegar brine is exactly salting, not pickling. Because this prepares a saline solution with a little vinegar.

Along with the dining room, you can use other types of it. Natural or natural are best suited. In addition to acetic acid, their composition includes a number of useful organic and amino acids, vitamins, macro and microelements. This will certainly increase the nutritional value and taste of the snack.

Important! Often found in recipes. It can be added to the brine without dilution. In other cases, concentrated acetic acid is pre-mixed with water and only then combined with other ingredients.

The best recipes for salting cabbage in brine with vinegar

Harvesting cabbage in brine with vinegar helps out when you need to do everything quickly, but guaranteed tasty.

With this method, it is not required to crush the cabbage leaves until the juice appears, additional transfer to jars is excluded, and the cooking time is reduced.

And, as long-term practice shows, if the recipe is followed, a delicious crispy blank is obtained, which can be stored all winter.

This is a basic recipe, on the basis of which you can come up with your own signature salad dressing in brine with vinegar, prepared for the winter.

Important! For salting it is necessary to use only coarse rock salt.

Ingredients:

• 1 head of cabbage (1.5 - 2 kg);
• 2 carrots;
• 5 cloves of garlic;
• 1 liter of water;
• 2 heaped tablespoons of rock salt;
• 1 tablespoon sugar (optional)
• 1 tablespoon (1/2 cup)

Note! For salting, you must use late varieties of cabbage. They have already accumulated a sufficient amount of sugars necessary for fermentation.

Cooking process:

1. Chop the cabbage finely, chop the carrots on a large grater, the garlic cloves can be finely chopped or squeezed through a garlic press.
2. Mix everything, transfer to a clean jar, tamping slightly.
3. Add salt and vinegar to the water, stir well until the salt dissolves, pour the brine over the vegetables.
4. Place the jar in a deep container where excess brine and cabbage juice will drain. Close the lid (loosely) and leave at room temperature for 2-3 days.
5. To prevent the snack from being bitter, it must be pierced with a wooden stick several times a day to remove gases formed during the life of acetic acid and lactic acid bacteria.
6. The readiness of the cabbage is determined by the taste and the termination of fermentation. Jars are closed with lids and stored in the refrigerator.

Important! Pour the brine all the way to the top of the jar. It should completely cover the cabbage.

Salting cabbage with vinegar in hot brine

This method of preparation can be used for both quick use and long-term storage.

Ingredients:

• 1 kg of cabbage;
• 2 pcs. carrots;
• 10 black peppercorns;
• 2 pcs. bay leaves;
• 1.5 tbsp. tablespoons of sugar;
• 2 tbsp. spoons with a slide of rock salt;
• 150 ml;
• 100 ml of sunflower oil;
• 800 ml of water;
• spices as desired (cloves, fennel, coriander, etc.).

Cooking method:

1. Chop the cabbage thinly, chop the carrots on a large grater. Mix everything in a large container.
2. Divide the mixture into clean jars.
3. Boil water, add oil, salt, sugar, all spices to it. Stir well until the ingredients are completely dissolved, remove from heat, add vinegar and mix well again.
4. Pour the hot brine over the vegetables. If you are making a preparation for the winter, immediately roll up the cans with lids. Cool, store in the refrigerator.
5. When harvesting for a shorter period, put the cabbage, filled with hot brine, in a deep container (where excess juice will drain) under pressure for 2 days. Pierce it with a wooden stick several times a day to remove gases from fermentation.
6. Store the finished snack in the refrigerator!

Salted cauliflower with vinegar

When sauerkraut or salted cabbage is mentioned, first of all, an association arises with its white-cabbage variety. Cauliflower is also great for conservation and winter harvesting!

Ingredients:

• 1 kg of cauliflower;
• 2 pcs. carrots;
• 3 cloves of garlic;
• 2 tbsp salt;
• 2 tbsp Sahara;
• 100 ml (or 150 ml);
• 1 PC. bay leaf;
• 4 tablespoons sunflower oil;
• 4 things. black peppercorns;
• 4 allspice peas;
• 800 ml of water.

Cooking method:

1. Disassemble the cauliflower into separate inflorescences, chop the carrots on a grater or cut into slices, cut the garlic into several parts.
2. Stir vegetables and add spices.
3. Add salt, sugar and oil to boiling water. Mix everything thoroughly, remove from heat and pour in vinegar.
4. Pour the brine over the vegetables, cover, put in a cool place. After 2 days, the cabbage is ready for use.
5. For longer storage immediately after the lids have been sealed (you can use threaded lids), sterilize the cans in a water bath for at least 20 minutes.

Additional Information! By adding vinegar infused with spices and aromatic plants (celery, basil, tarragon, dill, mint, black currant leaves, etc.) to the brine, you can add new flavors to the snack.

Pros and cons of using vinegar for pickling

Vinegar has been used as a preservative for several millennia. Its advantages are obvious:

• Naturalness
• Availability
• Low price

In addition, it gives food a distinctive flavor and goes well with almost all ingredients.

However, one should take into account the acidic properties of vinegar and its irritant effect on the mucous surfaces of the respiratory tract and the alimentary tract.

Therefore, people with diseases of the digestive system during an exacerbation should refuse to take vinegar-containing dishes.

Recipes for salting cabbage with vinegar in jars for the winter are one of the most popular in home canning. Folk saying: "Not a single mouth lives without cabbage" is perhaps the best demonstration of the popularity of this vegetable.

1. Hot spicy cabbage - 15 minutes!

Very quick cabbage - 15 minutes and you're done!
Preparation: We take three kilograms of cabbage from the calculation. Chop the cabbage. Grate three large carrots on a coarse grater. Squeeze 3-4 garlic cloves out of the garlic. To mix everything. Making the marinade: We put one and a half liters of water on the fire. Add 200 gr. sugar, 3 tablespoons of salt (no top), 250 gr. sunflower oil. When it boils, pour in 200 gr. vinegar 9%. It should boil for 2-3 minutes. The marinade is ready. Fill the cabbage with hot marinade (Cabbage softens a little from this. But only a little. So do not be afraid to pour it hot, right from the stove. Cabbage will stand in this marinade for 2 hours. And you can eat it. Now many people make cabbage this way. Previously, they did it in the usual way, I had to wait until she wanders, starts to sour.

And this method is fast. The cabbage is delicious, vitamin. CRACKING !!! We mix. Let it stand for 2 hours. Mix again and pack in jars. Very tasty and healthy!

2. Cauliflower marinated

I have been making this cabbage for a long time. This bright, undeniably original and very tasty blank will delight those who love cauliflower, just as I do.
Cabbage has an interesting taste - sweetish and at the same time slightly sour.

Wash cabbage inflorescences (about 1 kg), divide into parts, fold into a 1.5 liter jar, put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root between the layers.
Other vegetables can be added.
Marinade: 3 tbsp. water, 3/4 st. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,

a couple of bay leaves, a few peas of allspice. Bring the marinade to a boil and pour over the vegetables. Cool down. Soak for 2 days in the refrigerator, and then enjoy the taste. I love this cabbage very much.

3. "Delight" (especially for non-zucchini lovers)!

This recipe is amazing for many reasons:
1.It's very easy to prepare, minimum of your efforts
2.It turns out sooo tasty, delivering maximum pleasure
3. The most important thing !!! this salad is eaten even by those who DO NOT eat zucchini in any form
4. no one has guessed from the first time what the salad is made of - EVERYONE says "Ooo very tasty pickled ... CABBAGE !!!"
3 kg of zucchini already peeled (!) From the peel and seeds, 0.5 kg of onions, 0.5 kg of carrots.

Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Cut the onion into thin half rings. Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows up. oil (as little as possible), 1 tbsp. 9% vinegar, 3 tablespoons salt All this in a large container, gently and lovingly mix with your hands, immediately put in jars (most conveniently 0.7 liters) and wipe for 15 minutes.
Everything!!! I wrote longer than I do. Very fast. Vitamins are preserved. Zucchini (aka "cabbage") crunch. The main thing is very tasty. With good vodka and with a kebab (or just with potatoes) - sir!

4. Pickled cabbage rolls with spicy carrots!

Recipe by Natalia Molchanova. Our cabbage rolls will be ready in a day after being infused in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For the marinade:- 0.5 l of water, 1/4 tbsp. sunflower raffin. butter (maybe a little less) - 2 tablespoons of salt (or to your taste), 1/2 cup of granulated sugar (or to your taste) - 2/3 cups of vinegar (or to your taste), allspice - 3- 4 peas Mix, heat until boiling. Turn off the heat and pour in the vinegar.
Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually disassemble into leaves, in the same way as for cooking ordinary cabbage rolls. The leaves should be slightly soft. Put on a plate and cut off the thickenings with a knife. Grate the carrots on a Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds. Marinade: sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper). Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts. Put stuffed cabbage in a deep container, add 2-3 leaves of laurel and pour over chilled marinade. Place under a press and leave to marinate for a day at room temperature. Then put it in the refrigerator.

5. Pickled cabbage

The cabbage is crispy and incredibly tasty! Ingredients:- 2 kg of cabbage, 3 pcs of carrots, 3 pcs of beets For the marinade:- 0.5 liters of water - 3 rounded tablespoons of sugar - 3 flat tablespoons of salt - 1/2 cup of sunflower oil - a pinch of ground hot pepper - 2 bay leaves - 3/4 cup of vinegar - 1 head of mashed garlic Preparation: 1. Chop the cabbage. 2. Grate carrots and beets. 3. Boil the marinade: boil everything for 10 minutes. 4. Stir with cabbage, arrange in jars and sterilize for 10 minutes.

6. Salad "Simply GREAT!"

Girls ... so delicious ... fresh tomatoes, crunchy cabbage ... Would need: 1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots If you don't have any vegetables, take 2 kg. another vegetable. Cut everything like a salad, grated carrots. Mix all the vegetables. And add there: rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons Mix everything. Put on fire. Bring to a boil and simmer for exactly 2 minutes. Distribute immediately to the banks. Roll up. Wrap up.

7. Pickled cabbage with beets

Pickled cabbage is a great appetizer and a good addition to many main dishes, and making such cabbage is easy and simple. Please your loved ones with such delicious cabbage! Ingredients: Cabbage - 2 kg, Carrots - 2 pieces, Beets - 1 piece For the marinade: Water - 1 l, Sugar - 150 g, Salt - 2.5 tablespoons, Sunflower oil - 150 g Bay leaves - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head
Cut the cabbage weighing 2 kg into squares (about 3 x 3 cm) or rectangles. Then cut into strips or on a coarse grater 2 carrots, 1 large beet. Mix all this, put in a saucepan. It turns out a lot. For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. We boil all this, remove from heat and add vinegar and crushed garlic. Pour the cabbage in a saucepan with hot marinade, cover it with a plate without load on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate itself). We leave for a day at room temperature. You can use it every other day. Spicy lovers can add pepper and chili for a spice.

8. Bomb cabbage

Ingredients:-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets. Marinade: 150 ml - vegetable oil, 150 ml - 9% vinegar, 100 g. - sugar 2 tablespoons - salt, 3 pcs. laurel leaf, 5-6 peas - black pepper, 0.5 l - water Preparation: 1. Chop everything, grate the carrots, cut the garlic into slices. Store tightly in a jar. 2. Pour all the ingredients for the marinade into a saucepan and boil everything for 5 minutes. Pour the boiling marinade over the cabbage. 3. Ready in the morning! You can eat!

9. Pickled cabbage (large leaves)

Preparation: Cut the cabbage into large squares so that you get "stacks" of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for those who like spicy). Gently put the "stacks" in the jar, sprinkling with carrots. Put hot pepper in the middle of the jar (for spicy lovers). Do not tamp the cabbage. Fold loosely.

To prepare brine based on for one 3-liter jar: Boil 1 liter of water. Add 1 glass of sugar, 2 tablespoons of salt After cooling, add to the brine: 1/3 of a glass of 9% vinegar Pour the brine into the jar. Put the jar in the refrigerator. Three days later, white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut

I would like to bring to your attention my favorite recipe, according to which I ferment cabbage. This recipe is good because at any time you can very quickly (literally 2-3 days) ferment a small amount of cabbage and store it later in the refrigerator. Show in full .. And this is important in urban apartments, where storage space for preservation is catastrophically small, and there are no conditions for this. It should be noted that this method of fermentation produces a large amount of very tasty and healthy cabbage juice.
So preparation:- 5l jar tightly enough to fill with chopped cabbage + carrots (I rub it on a coarse grater) - pour in the prepared COLD brine (in 2 liters of BOILED water dissolve 3 tablespoons of salt with a slide); - for two days in the warmth the cabbage is fermented, so that there is no bitterness, we must periodically pierce it, releasing the accumulated gas (this, I think, is known to everyone); - on the third day, we drain all the brine and dissolve 2 tablespoons of sugar in it; - fill in with already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.
A small nuance ... in the warmth the cabbage quickly ferments, but if it is chilly in the apartment, the process will take a little longer. If the brine was not drunk faster than the cabbage ran out (and this is exactly what we do), then you can cook wonderful sour cabbage soup on it.

The method of quickly salting cabbage with hot brine will make it possible to get a tasty ready-made dish in a short time. This appetizer perfectly diversifies the table and will serve as an excellent addition to meat, fish, etc.

A quick way to marinate cabbage with hot brine

Ingredients:

• white cabbage - 995 g;
• carrots - 55 g;
• bulgarian pepper - 55 g;
• black pepper - 10 peas;
• dry bay leaf - 2 pcs.;
• crystal sugar - 30 g;
• vinegar 6% - 65 ml;
• salt to taste;
• vegetable oil - 45 ml;
• drinking water - 120 ml.

Preparation

Thinly chop the white cabbage, and cut the carrots and processed peppers into strips. Then mix the vegetables in a bowl, throw in the peppercorns and dry bay leaf. We put the contents in jars and fill with boiled marinade made from drinking water with the addition of table vinegar, oil, sugar and salt. After about 3 hours, the pickled piquant cabbage is ready to serve.

Quick pickled cabbage with hot brine

Ingredients:

• fresh white cabbage - 2 kg;
• carrots - 55 g;
• garlic to taste;
• filtered water - 990 ml;
• table vinegar - 195 ml;
• coarse salt - 30 g;
• crystal sugar - 95 g;
• - 5 pieces.

Preparation

Chop the cabbage in large pieces, peel the carrots, chop them on a coarse grater and transfer the vegetables to a bowl. Squeeze a few cloves of garlic to them and stir with your hands.

We throw salt, sugar into the water, add diluted vinegar, vegetable oil and throw bay leaves. We boil the contents, fill in the cabbage and set the oppression on top. In a few hours, the delicious instant cabbage with garlic hot brine is ready for tasting.

A quick way to marinate cabbage with hot pickle and vinegar

Ingredients:

• white cabbage - 985 g;
• carrots - 65 g;
• - 5 g;
• garlic - 3 cloves;
• coarse salt - 10 g;
• drinking water - 120 ml;
• sugar - 75 g;
• vegetable oil - 110 ml;
• vinegar 6% - 80 ml.

Preparation

Finely chop the head of cabbage, and peel and grind the carrots and garlic. Put the prepared vegetables in a saucepan, sprinkle with turmeric and mix with your hands. For the marinade, boil water, add vinegar, vegetable oil, sugar and salt to it. Quickly fill the pickled cabbage with hot brine with vinegar and set it under pressure. In about a day, a beautiful and tasty snack will be ready.

Often in the cold season, you really want not a simple lunch and dinner, but something more appetizing and spicy. Hence the questions arise, how to salt cabbage, how to keep it crisp and give it a piquant taste.

What's the difference between pickling and pickling cabbage?

Sourdough appeared in ancient times as the simplest way of preserving food, when people still did not know how to extract salt. However, there is a fundamental difference between salting and sourdough, which manifests itself not only in the preparation method, but also in the taste.

Salting will be a more efficient and reliable way to preserve the cabbage, while pickling means keeping the product in a cool place after the fermentation process is complete due to the presence of bacteria in the cabbage. Salting cabbage is much easier than fermenting. However, in order to brighten up the taste, salted cabbage necessarily requires some kind of additives: dill, lavrushka, carrots, etc. Sauerkraut does not require this and it can even be called a useful product due to the lack of salt content, which, as you know, has the property of retaining moisture.

Basics of cooking technology

To properly salt cabbage, you need to have certain knowledge.

They apply to all salting methods, regardless of flavorings:

• Used "late" cabbage, which is ripe right before the frost. It will have a minimum sugar content.
• For a sweet note in taste, it is customary to add grated carrots, but you can do without it.
• Cabbage is salted in a jar, enamel bucket or wooden tub. It is better not to use plastic containers.
• The required amount of salt is calculated as follows: for every 20 kilograms of cabbage, 400 grams of salt will be used. You can have a little more, but not less.
• A load is placed on top of the cabbage tamped in a container so that it lets the juice. It is advisable to drain the excess liquid into a separate jar, and put the future snack in a cold place.
• When the cabbage is completely cooked (usually this period does not exceed 3-4 days in time), add the juice back.

How to quickly salt cabbage at home?

Salting cabbage quickly is actually very easy and won't take much of your time.

For one fork of white cabbage you need:

• carrots - 1 pc.;
• salt - 1 tbsp. a spoon;
• twice as much sugar;
• vinegar - 1.5 tbsp. spoons.

Cabbage is finely chopped or grated and mixed with grated carrots. You can use a couple of medium-sized root vegetables or one large one. Take a 2 liter jar and place the slices tightly there.

Boil half a liter of water and put the spices in it right after the boil starts. When they are completely dissolved, remove the pot of water from the stove and add the vinegar.

Due to its presence in the finished dish, it is undesirable for people suffering from diseases of the gastrointestinal tract to use such a snack.

Submerge the cabbage completely and you can eat it the very next day.

Salting recipe in jars for the winter

You need:

• white cabbage - 6 kg;
• carrots - 7-8 pcs.;
• lavrushka a couple of leaves;
• pepper;
• salt - 1 glass;
• sugar is exactly half as much.

Chop vegetables finely. Stir by hand and distribute between containers. Try not to squeeze too much so that they do not let the juice out ahead of time. From the given amount of ingredients, you should get three three-liter cans of a delicious snack. Do not forget to pre-pour boiling water over them and wipe dry. Place the spices indicated in the recipe in the middle.

Next you need to prepare the marinade. Boil 7 liters of water, add salt and sugar to it. Pour the cabbage completely. In addition, you still have some left over. Do not empty it, but put it in the refrigerator. After a couple of days, when the snack has absorbed the liquid, you will need to refill it. Cabbage in jars for the winter is salted from 3 to 5 days.

Salted cabbage with beets - step by step

You need:

• red or white cabbage - 1 fork;
• carrots - 2 pcs.;
• beets - 1 pc.;
• garlic - 1 pc.;
• sugar - 1 glass;
• salt - 2 tbsp. spoons;
• lean oil - 1 glass;
• hot peppers (chili, red, tabasco - whatever you like);
• peppercorns;
• vinegar - 150 ml.

Cut the cabbage into large pieces, but do not chop it, otherwise the taste will not be as bright as it should be. Beets and carrots are cut into strips or grated on a coarse grater. The garlic is divided into cloves and cut into small slices. You can also cut it into pieces, depending on your preference. Tamp the vegetables into a 5 liter saucepan.

It's time to tackle the pickle. Boil a liter of salted water with spices, remove the marinade from the heat and add vinegar to it. Pour the resulting liquid over the cabbage and cover it on top, just do not put the load. Take away for a day in a secluded place and after this interval the cabbage with beets will already be such that you will lick your fingers.

How to salt cabbage so that it is crispy?

You need:

• white cabbage - 2 kg;
• carrots - 2 pcs.;
• lavrushka - 3 pcs.;
• peppercorns;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons.

Chop the cabbage and cut the carrots into strips or grate. Mix it all by hand and tamp it into a jar, adding the indicated spices. Then turn the brine - boil one and a half liters of water, putting salt and sugar in it.

Pour the warm marinade over the cabbage completely. Place the jar in a high-rimmed plate and cover it with a cloth on top. If you still have brine left, put it in the refrigerator and add pickles if the cabbage absorbs too much moisture. The jar is placed in a place with an average temperature for several days.

With apples

You need:

• white cabbage - 2 kg;
• carrots - 400 g;
• apples - 3 pcs.;
• a couple of leaves of lavrushka;
• peppercorns;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons.

Chop the cabbage, grate the carrots and cut the apples into cubes. Place the cabbage, carrots, apples, and spices in layers in a jar. Leave 4-5 centimeters from the neck so that it is convenient to pour the marinade there.

Prepare the brine. To do this, boil one and a half liters of water with salt and sugar. Pour the hot marinade completely over the cabbage so that it is covered to the top with liquid. Leave it to be salted for 3-4 days at medium temperature.

Remember to stir the snack with a wood stick to release the fermentation gas.

Spicy salted cabbage

You need:

• cabbage - 10 kg;
• carrots - 0.5 kg;
• cumin - 2 tsp;
• coriander - ½ tsp;
• pepper;
• salt - ½ cup.

This recipe does not involve adding the hot marinade at the start. The vegetables are finely chopped and then rubbed by hand with salt and the specified spices until enough juice is released.

Tamp the future snack tightly into a jar or barrel, only line the bottom ahead of time with the remaining cabbage leaves, previously washed. Put the cabbage for a few days under oppression at normal temperature.

Periodically remove the foam that appears and let the gas go out so that the cabbage does not have an unnecessary unpleasant odor in the future.

Spicy appetizer with pepper and garlic

You need:

• white cabbage - 2 kg;
• carrots - 1 pc.;
• hot pepper pod;
• sugar - 1 tbsp. a spoon;
• salt - 1 tbsp. a spoon;
• garlic - 3 cloves;
• horseradish - 30 g.

Divide the cabbage into 4 pieces, removing the stem and leaves from the top, and then chop finely. Cut the peppers, core them and select all the seeds. It is best to do this while wearing gloves, as it is difficult to wash your hands after cutting the pepper. Cut it into small strips.

Garlic can be minced with a garlic press or simply chopped. Carrots are grated on a coarse grater.

Mix all the vegetables in one container and shake them with your hands to let the juice start. It is better to use a glass jar for starter culture. Tamp the cabbage tightly into it. After that, you need to start preparing the brine. A liter of water is boiled with salt and sugar, and then stirred to completely dissolve. Pour the resulting marinade over the cabbage so that it completely covers it, and send it to salted for 3 days under oppression at a standard temperature.

You need:

• white cabbage - 6 kg;
• salt - 2 tbsp. spoons;
• dill (seeds) - 3.5 tbsp. spoons.

Chop the cabbage finely and grind it together with salt and dill grains. Wait until she releases the juice, however, do not overdo it, otherwise the cabbage will soften and be tasteless.

Tamp the appetizer tightly into the salting container and place the oppression on top. Please note that the cabbage should be covered to the top with the secreted juice. The salting process will last 3-4 days at an average temperature. Do not forget to remove the foam that appears and pierce the cabbage with a stick to release the fermentation gas.

Pickled cabbage is the best appetizer for the Russian table. It goes well with many dishes and whets the appetite. Plus, it has health benefits. Doctors say that cabbage, including pickled cabbage, can work wonders. And above all, it is a wealth of vitamins that protect the body from colds in winter, and increase immunity.

Therefore, if you have gathered a couple of forks of cabbage, I advise you to put it on a delicious salad. It can be harvested both for the winter and eaten right away. After all, this vegetable can be stored fresh all year round without any problems. And in winter, you can take out a jar and season the cabbage with oil to make a cabbage salad. But of course, most housewives know that incredibly tasty and rich cabbage soup is obtained from sauerkraut.

And in this article, I have collected very tasty pickled cabbage recipes that are quick and easy to prepare. I suggest you do it together, and right now. After all, all the ingredients are simple and affordable. Especially now, during the harvest season.

So let's get started ...

Now I will show you how easy and simple it is to make a delicious and crispy cabbage and carrot snack. It can be stored all winter, but, as a rule, it rarely survives until the first frost - it is eaten instantly!

Ingredients for a 3 liter jar:

• White cabbage;
• 8 cloves of garlic;
• carrot;
• fresh parsley;

Products for the marinade:

• one and a half liters of water;
• half a glass of vegetable oil;
• a glass of vinegar (9%);
• 2 tablespoons of salt;
• 6 lavrushkas;
• a mixture of peas to your taste.

Step by step description of the recipe:

1. Prepare the marinade. To do this, combine all the necessary products in a saucepan or stewpan and place on the stove. Bring to a boil and simmer for 2 minutes. After that, you need to turn off the heat and leave to cool completely.

2. Cut the cabbage into 4 pieces and remove the hard core. After that, divide each part in half. Cut the carrots into slices. Peel the garlic, wash the herbs.

3. In a clean jar, on the bottom, put a layer of cabbage. To do this, you need to divide it into sheets. Put carrots, garlic and parsley on top. Apply with your hand. Thus, lay out several layers to the very edges of the can. Apply diligently after each layer.

4. Pour with cooled brine so that it covers the entire salad. As a result, you will be left with a little liquid. Don't rush to empty it down the sink. After a day, check the level of the marinade. If it drops, add more liquid. Cover with a regular nylon lid and put in the refrigerator or basement.

The salad turns out to be very tasty, appetizing and crunchy. Very quickly scatters from the table, especially for potatoes. Bon Appetit!

Pickled cabbage with beets for the winter in jars

Cabbage with beets is doubly useful and beautiful. The color of the snack directly depends on the amount of beets. In this recipe, I will indicate the optimum ratio of all ingredients. Such cabbage is ready within a day after the can is closed. And in a cool place, it can be stored all winter.

Ingredients for a 2 liter jar:

• a pound of cabbage;
• 200-300 grams of carrots;
• 400 grams of beets;
• 5 cloves of garlic;
• a mixture of peas to taste;
• 2 lavrushkas;
• chili peppers can be added if desired.

Brine per liter of water:

• one tablespoon of granulated sugar and salt;
• 4 tablespoons of vegetable oil;
• half a glass of vinegar 9%.

Step by step description of the recipe:

1.Clear the cabbage from the upper wilted leaves. Cut the head into 4 pieces and remove the stalk. Then cut each part into pieces of such a size that they fit into the neck of the jar.

2. Peel the carrots and cut into slices. If you are using large vegetables, you can cut them into half rings or quarters.

3. Proceed in the same way with beets. It needs to be peeled and cut. If it is small, you can grind it into circles. In this case, the beets were medium in size and were cut into half rings.

4. At the bottom of a clean jar (in this case, a 2-liter one) put a few pieces of beets, carrot slices and a mixture of peppers. Add lavrushka and a couple of garlic cloves. If you are using chilli, then add that too now.

5. Place several pieces of cabbage tightly on top. So continue the layers until the very neck. Beets, carrots and garlic should be on top.

6. Prepare the marinade. To do this, boil water, having previously dissolved sugar and salt in it. As soon as it boils, add vinegar, oil and remove from heat. Pour the jar to the top with hot liquid.

7. Cover with a plastic lid and leave on the table for 2 days. After that, it can already be served for dinner. If you plan to keep it, then you need to move the jar to a cool place.

Pickled cabbage with instant pieces

Such cabbage will not leave anyone indifferent. It turns out very tasty, and cooking in no time. Try it and see!

Ingredients:

• one and a half kilograms of fresh cabbage;
• 1 large carrot.

For the marinade:

• one and a half liters of water;
• half a glass of granulated sugar;
• one and a half tablespoons of salt;
• a tablespoon of vinegar essence (70%);
• peas and lavrushka.

Step by step description of the recipe:

1. Chop the cabbage as you like. Someone likes larger pieces, while others like small straws. Grate the carrots on the coarse side of the grater. Combine them together in one bowl and stir.

2. Cook the marinade. Put water on the stove and wait until it gets hot. At this stage, salt, add granulated sugar and dissolve them. Pour in vinegar and oil, add pepper and lavrushka (about 3 leaves). Boil for 5-7 minutes after boiling.

Be sure to taste the brine. You may want to add salt or sweeten it.

3. Then the marinade should be slightly cooled and filtered.

4. Pour the brine into a clean jar. Then put the cabbage and carrot salad there. Now that all the vegetables are in the jar, you need to crush them well with your hands so that they all end up in the brine.

5. Close the lid tightly and store in a cool place for 6-8 hours. I usually do this in the evening, and in the morning you can already eat a delicious salad.

It turns out very tasty and juicy. And most importantly, it's very simple.

Delicious pickled cabbage for the winter under iron lids

Making cabbage salad for the winter using this recipe is very simple. If you wish, you can also crumble carrots or bell peppers here. We will cook it only from cabbage, with a delicious marinade.

Ingredients:

• cabbage;
• allspice;
• cloves of garlic (about 2 pieces per liter jar);
• lavrushka (1 leaf per liter jar);
• dill inflorescences;
• vinegar (9%) at the rate of 1 teaspoon per liter jar.

For the marinade:

• one and a half liters of water;
• a glass of granulated sugar;
• 2 tablespoons of salt;
• a few peas of allspice.

Step by step description of the recipe:

1. Finely chop the cabbage. Do not forget to remove the top leaves first. They are usually lethargic and slightly spoiled. The stump also needs to be cut out.

2. Banks to wash and sterilize. Put a few peppercorns on the bottom. Adjust the amount yourself, depending on the type of pepper and the face value of the can.

3. Lay dill, lavrushka and chopped garlic on top. Cover with a whole leaf of cabbage.

4. Firmly lay chopped cabbage, lightly crushing it with your hands.

5. Prepare the marinade. To do this, you need to boil water, add salt there and dissolve granulated sugar. Place a few peppercorns in the same place and cook for 1-2 minutes after boiling. After cooking, the brine should cool completely. If you add hot liquid to such cabbage, it can become slimy and not very tasty.

6. Fill the jars with warm brine. Spicy lovers can put a piece of hot pepper. Cork tightly with iron lids and leave for 10 minutes. After that, turn them upside down for 2 hours.

7. Now the banks are sent for storage in the basement or cellar.

Pickled cabbage with bell pepper

Cabbage salad is delicious in any recipe, but it is especially good when combined with bell peppers. These two vegetables complement each other perfectly. It turns out a very aromatic, juicy snack with a sweet and sour taste, which crunches appetizingly during meals.

Ingredients:

• a kilogram of cabbage;
• 1 sweet pepper (preferably red);
• 1 carrot.

For the marinade:

• half a liter of water;
• a tablespoon of salt;
• 6 tablespoons of vinegar, nine percent;
• 7 tablespoons of sugar;
• 80 ml of vegetable oil.

Step by step description of the recipe:

1. The first step is to prepare the brine. Indeed, by the time vegetables are poured, it should already be warm. So, in a saucepan or a small saucepan, dissolve salt and granulated sugar in water. Add oil, stir and set on fire. After boiling, immediately remove from the stove. Only then add vinegar.

2. Chop the cabbage into medium strips. You can do it smaller or, conversely, larger.

4. Grate the carrots on the coarse side of the grater.

5. Mix all vegetables evenly with each other. Fill the jars with the resulting mass. When the brine has cooled and become warm, they need to pour over the cabbage.

6. Close the lids and refrigerate for 8 hours. If you are making a snack in the late afternoon, you can leave it on overnight. I, even if I cook it in the morning, leave it until the next morning. During this time, the vegetables are fully saturated with the aroma of the marinade and each other.

A delicious and crispy salad is ready! Bon Appetit!

Winter pickled cauliflower - crispy and delicious

For the winter, you can pickle not only white cabbage, but also its closest relative, cauliflower. Try this recipe. He will certainly appeal to lovers of spicy food. People call it "Korean Vegetables".

Ingredients:

• 3 and a half kilograms of cauliflower;
• a kilogram of red sweet pepper;
• 2-3 heads of garlic;
• 3 pods of hot pepper;
• 800 grams of carrots;
• vinegar (1 teaspoon per liter jar).

For the marinade:

• 3 liters of water;
• 2 tablespoons of salt;
• 3 tablespoons of granulated sugar;
• 1 tablespoon dry adjika (you can use Korean carrot seasoning).

Step by step description of the recipe:

1.Dismantle the cabbage into small inflorescences, rinse them and boil them in water for 10 minutes. Then fold in a colander and dry slightly.

2. Grate carrots for Korean vegetables. If not, you can use a knife or a regular grater.

3. Grind sweet peppers into small strips, and bitter peppers into rings. The latter need not be cleared of seeds. Peel the garlic and pass through a press. All vegetables, together with cabbage, mix in one bowl.

4. Divide the salad into the jars. From the stated amount of ingredients, I get 7 liter cans. The mass should reach the "hangers" of the dishes. Place them immediately in a wide pot for sterilization.

5. Dissolve granulated sugar, salt and spices in hot water. Mix thoroughly and pour over the salad with brine. Cover with lids. Sterilize in water 10 minutes after boiling.

6. Pour a teaspoon of vinegar into each jar and seal tightly. Now they need to be turned over and sent "under a fur coat." It can be an old jacket, blanket or blanket. After complete cooling, transfer the cans to the basement.

My best recipe for pickling cabbage for the winter

Pickled cabbage is very popular in my family. But the most popular is the "Kubansky" salad. Vegetables according to this recipe are fantastic. Due to the absence of long heat treatment, they have a natural aroma and crunch, and the vitamin composition is maximally preserved. Despite this, it can be stored all winter in a cool place.

Ingredients:

• a kilogram of cabbage, sweet peppers, tomatoes and cucumbers;
• a pound of carrots and onions;
• half a glass of granulated sugar;
• 2 level tablespoons of salt;
• a glass of vegetable oil;
• half a glass of nine percent vinegar;
• 10 lavrushkas;
• 20 pieces of peas;
• hot pepper can be added to taste.

Step by step description of the recipe:

1. Finely chop the cabbage. To do this, you can use a special shredder or a regular knife. Add a little salt and mash with your hands.

2. Tomatoes and cucumbers can be cut into medium slices as you would for a fresh salad.

3. Grate the carrots (coarse), turn the pepper into thin strips, and cut the onion into neat half rings.

4. Combine all vegetables in one large bowl, add granulated sugar and salt. Sprinkle pea pepper and lavrushka here. Now it's the vinegar and oil. At this stage, you only need to add a third of the vinegar. Pour them into the vegetables and mix all the ingredients thoroughly so that the seasonings are evenly distributed. For a spicier meal, you can add some hot chili peppers.

5. In this form, leave the salad to marinate for 1 hour. During this time, he will release juice and a stunning aroma.

6. At this stage, I make sure to save some salad to try, because it is impossible to resist.

7. Put vegetables on fire and wait until boiling. After that, boil for 8-10 minutes and add the rest of the vinegar.

8. Arrange the salad in clean and sterile jars. Seal and turn onto lids.

9. Cover with something warm (blanket, jacket or blanket) and leave for 12 hours. During this time, the contents of the cans will cool down and they can be safely transferred to storage.

Pickling early cabbage

As soon as the first early cabbage appears, it is difficult to resist the temptation to pickle it. Some people think that making such a snack from early varieties is not worth it. But this is not at all the case. Of course, such cabbage should not be stored for a long time. However, instant meals from it are very tasty.

Ingredients:

• 2 kilograms of cabbage (early);
• 6 cloves of garlic;
• 1 carrot;
• half a glass of vinegar;
• one and a half tablespoons of salt;
• half a liter of water;
• half a glass of granulated sugar;
• half a glass of vegetable oil;

Step by step description of the recipe:

1. Cut the cabbage into cubes about 2 centimeters thick. Determine the length yourself. The main thing is that it is convenient to eat.

2. Cut the carrots into medium cubes. It is more beautiful to do it with a curly knife.

3. Put a layer of cabbage in a large saucepan. Cover with some carrots and a couple of garlic heads. So lay out the layers to the very edges of the crockery.

4. Prepare the marinade. To do this, you need to dissolve salt and granulated sugar in warm water. Add oil and vinegar there. Mix thoroughly and pour over vegetables with this brine. Press with a plate and put oppression. Put away on the balcony or in the refrigerator.

This cabbage is ready to eat in 2 days. But the most optimal time is 1 week. Bon Appetit!

Broccoli cabbage for the winter in banks

We recently looked at how to cook. Now I would like to introduce you to a very interesting broccoli recipe for the winter.

Ingredients:

• 1 head of broccoli
• 1 carrot;
• 4 cloves of garlic;
• a bunch of dill;
• one and a half liters of water;
• 8 tablespoons of granulated sugar;
• 3 tablespoons of salt;
• a quarter cup of nine percent vinegar;
• half a glass of vegetable oil;
• 3 lavrushkas;
• 8 allspice peas.

Step by step description of the recipe:

1.Dismantle the broccoli into small inflorescences. If they are too large, they can be cut into 2-4 pieces.

2. Cut the carrots into half rings, and the garlic into slices.

3. Cut the dill with a knife or tear it with your hands into beautiful twigs. Mix all this in one bowl.

4. Cook the brine from all the other products from the list. You need to boil it for 5-10 minutes after boiling.

5. Transfer the vegetables to jars and pour over the hot marinade. Sterilize the salad directly in the jars in boiling water for 10 minutes. After that, seal them upside down. Cover with a blanket and wait until it cools completely. After that, transfer to the basement.

You have just met with very tasty and simple ways to pickle cabbage. Each of them is worth trying at least once. Lovers of crispy cabbage will definitely appreciate it. What method of cooking cabbage salad do you use most often? Perhaps you already have experience in preparing the above options?

Share your achievements in the comments. I wish you delicious culinary victories! Until next time!