Salted cabbage is a traditional Russian dish. It always becomes a wonderful decoration for any feast, both everyday and festive. Salted cabbage recipes are extremely simple, but they can be used to make an excellent delicacy. Let's look at the best of them in our article, learn how to select ingredients and find out all the intricacies of such a culinary process as quick salting.

How to choose and prepare cabbage for pickling

The most important thing is to choose the right fresh vegetables for preparations, otherwise the dish may not turn out as crispy and juicy as we would like. A good cabbage for seaming has the following characteristics:

Recipes for canned salted cabbage require advance preparation. It consists of the following:

1. Remove from the head a few sluggish top layers, cut into large pieces.
2. Visible damage must be removed.
3. For some recipes, the head of cabbage needs to be chopped into thin, narrow strips with a shredder, knife, grater, or food processor.
4. Vegetables used according to the recipe must be washed and peeled. Spices must be sorted out, removing spoiled fragments.

How to quickly and tasty pickle cabbage at home

There are many recipes for salting at home, each of them involves one or another cooking time. The most popular recipes for quick salted cabbage. The preparation prepared according to them can be eaten as a separate snack, or added to other dishes, for example, borscht or salads. Consider the most interesting recipes.

Hot in brine without vinegar

The hot method allows you to get pickles as quickly as possible, literally in a day you can already try the dish. Both white and red forks are suitable for such a blank. The main ingredient is sometimes chopped, but the classic recipe simply involves cutting into small portions. You can serve the dish with greens, onions.

Ingredients:

• a dense fork of cabbage;
• 1 carrot;
• a few peas of pepper;
• bay leaf - 2-6 pieces;
• 1 liter of water;
• 1 st. l. table salt;
• half a tablespoon of sugar.

1. Cabbage should be chopped (chopped if desired).
2. Grate carrots (better on the so-called Korean).
3. Mix vegetables, put in a sterilized dried jar in layers, put spices on each.
4. Dissolve salt and sugar in hot water. Keep the brine on low heat until boiling. Fill them with vegetables.
5. Place an open container in a deep bowl for one to two days. After cover it with a lid, but do not roll up. Leave to store in the cold.

Fast food with Georgian beets

The dish according to this recipe turns out to be incredibly tasty and spicy, it looks beautiful because of the pink tint attached to the beets. The dish is stored for a very long time, it can stand all winter. A quick pickle will be a great addition to any dish. It is very easy to prepare, it does not take much time or effort, you just need to follow the instructions.

Ingredients:

• two kilograms of fresh cabbage;
• garlic (medium head);
• 2 medium beets (oblong);
• several bay leaves;
• peppercorns;
• 3-5 cloves;
• 2 liters of water;
• a mixture of fennel, dill seeds and cilantro (3 teaspoons total);
• two full tablespoons of salt (not iodized);
• 180 g of sugar;
• 150 ml of table vinegar (preferably natural apple).

Recipe step by step:

1. Wash vegetables, cut them. Cabbage is cut in portions, removing the stalk, and beets in thick slices. Garlic should be peeled and cut into large pieces. Put the vegetables in an enamel bowl.
2. In order to make a marinade, you need to boil water, add spices there. Boil the brine for five minutes and add the rest of the ingredients.
3. Cool the liquid to 20 degrees.
4. Pour the brine into a container with vegetables, put oppression on top, store for about three days.
5. After the cabbage is laid out in containers, poured with brine and tightly closed with nylon lids. An open jar can be stored for three days.

Preparation for the winter in banks

Sauerkraut contains folic acid and vitamin C, which are very beneficial for the body. Salad from it is a great addition to the fatty dishes that people often cook in the winter. Below is a classic recipe, but if you want, you can add bay leaves, apple, cranberries, soaked cloudberries, currant leaves, spices, or any other ingredients that could enhance the taste.

Ingredients:

• cabbage (about 1.7-2 kg);
• large carrots;
• a tablespoon of salt.

1. Cut the forks, grate the carrots, put the vegetables on a clean, dry surface.
2. Add salt to the vegetables and mash them thoroughly.
3. Cabbage must be tightly packed into a container. Each new layer must be pressed well until the juice comes out. Cover with a cloth and leave at room temperature.
4. For the circulation of gases several times a day, it is necessary to pierce the workpiece with a wooden wedge. If this is not done, then the dish will be bitter.
5. The dish will be ready when it stops fermenting. You can understand this by how the gases stop coming out. After that, the jar can be closed with a nylon lid and hidden in the refrigerator.

With apples and cranberries in a barrel

It is difficult to get a wooden barrel now, so you can use large enameled dishes to cook quick salted cabbage. A dish with apples and cranberries will be very original and festive. It is very easy to make, the process takes no more than a week. Below is a classic recipe, but some other spices can be added there.

Ingredients for preparing a kilogram of salted cabbage:

• carrots and apples - 100 grams each;
• cranberries - 80 grams;
• salt - 30 grams.

1. Clean and cut the cabbage. Add the rest of the grated ingredients to it. Salt, mix thoroughly.
2. Pour in the vegetable mixture, pressing it down well until the juice comes out.
3. We cover the barrel with a wooden board and put oppression on top. We leave in a warm place. Periodically it is necessary to remove the rising foam.
4. You should pierce the salted cabbage with a wooden sharp object to release excess gases. When fermentation is over (5-7 days), the dish will be ready.

With bell peppers, carrots and onions in a jar

Incredibly tasty and spicy salad, which is a must-do. Unusually looks on the table, attracts attention with its brightness. The recipes for white salted cabbage with vegetables are very simple, but the dishes according to them are simply excellent. They give them a unique flavor. In winter, such a salad will be simply irreplaceable at any feast, especially a festive one.

Ingredients for a 3 liter glass jar:

• cabbage - 3 kg;
• carrots - 600 g;
• red bell pepper - 600 g;
• onion - 600 g;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 50 ml of vinegar;
• 1 st. l. vegetable oil.

1. Remove the top layers from the fork, chop, salt, squeeze until the juice is released. Three carrots, cut the onion into rings, and the bell pepper into thin strips. Mix everything in a large container, season with vegetable oil and sugar.
2. Dissolve the vinegar and some water, add to the vegetables.
3. We put the salad in a jar after sterilization, tamp it down. We put a capron lid on top, put it in the refrigerator.

A simple recipe with horseradish and garlic pieces

This pickle has an unusual and slightly spicy taste. It is valued for its simplicity, speed of preparation, originality of salting. And adding ginger root to the recipe brings a touch of piquancy. The special ingredients in the composition make the canned dish durable, and also help strengthen the immune system and help in the prevention of colds.

Ingredients:

• cabbage - 6 kg;
• carrots - 0.3 kg;
• 145 g of salt;
• 50-70 g of sugar;
• 1.5 heads of garlic;
• horseradish root - 0.2 kg;
• ginger root - 0.15 kg.

1. Cut the cabbage into pieces. Grate the carrots, ginger and horseradish, and crush the garlic.
2. Put the ingredients in a spacious container, mix thoroughly until the juice comes out.
3. Place the vegetable mixture at the bottom of the bucket, put oppression.
4. Fermentation lasts three days, during which gases must be regularly released from the salt.

With honey and lemon

Recipes for salted cabbage with lemon and honey are very popular now. The dish comes out very tasty and fragrant, and honey gives it a special tenderness. The amount of lemon indicated in the recipe can be changed at your discretion, add more or less acid. Honey is desirable to take liquid. The water for the recipe must be boiled, some people even add spring water.

Ingredients:

• cabbage;
• big carrot;
• 1.5 liters of water;
• 4 tbsp. l. salt;
• 2 tbsp. l honey;
• medium lemon.

1. Cut the cabbage, grate the carrot, cut the lemon into small pieces. Combine all ingredients in an enamel bowl, squeeze well.
2. In a separate container, dilute salt water with honey, boil.
3. Arrange the vegetable mixture in jars, tamp, pour marinade, close with nylon lids and insist in the dark for a day.

in Armenian

The dish according to this recipe comes out not only salty, but also spicy. It will be a great addition to meat, barbecue. Recipes for fragrant salted cabbage in Armenian require special ingredients, but now it will not be difficult to get them. Their quantity can be changed according to personal preferences, for example, some are prepared without garlic or cinnamon.

Ingredients:

• 2.5 kg of cabbage;
• 50 g of garlic;
• 200 g carrots;
• 1 beet;
• 100 g of celery root;
• 2 hot peppers;
• 20 g cilantro;
• cherry leaves;
• 3 liters of water;
• 150 g of salt;
• 10 pieces. peppercorns;
• 2 bay leaves;
• half a cinnamon stick.

1. First you need to prepare the starter. We boil water, pour salt, all spices into it, cool it.
2. Cut the cabbage into portions, cut the rest of the vegetables into circles. The pepper is cut into rings, the celery root into strips, and the garlic into small cubes.
3. We cover the bottom of the barrel or pan with cherry leaves, tightly lay the cabbage, layering it with a vegetable mixture.
4. Pour the dish with chilled brine, leave it under pressure for two to three days at room temperature.

Chinese cabbage recipe in Korean

This is a spicy specific dish that will appeal to connoisseurs of the exotic. On its basis, another famous Korean dish is prepared - kimchi, which has long been loved not only in Korea, but also in other countries of the world. There are no difficulties in the manufacturing process. It is important to properly prepare the most important ingredient, and seasonings will improve its taste.

Ingredients:

• Chinese cabbage - 3 kg;
• red hot pepper;
• garlic - 3 heads;
• salt - 250 g.

1. We lower the head of cabbage into the water, take it out and divide it into four parts. Dissolve and salt, leave for a day, and then rinse. For convenience, it is better to immediately cut them into small squares.
2. We crush the garlic and mix with the same amount of pepper until a homogeneous paste is formed. She needs to rub each piece.
3. The dish is kept warm for a day, and then placed in the refrigerator.

salted cabbage calories

The advantage of quick salted cabbage is not only a breathtaking taste, but also the ability to benefit the body, because it is low in calories. There are 19 to 50 calories per 100 grams of product, depending on the ingredients added. A great option for those who are on a diet. There are many vitamins A, C, B, iron, potassium. The use of pickled cabbage helps to normalize bowel function. Recommended for peptic ulcer, colds.

When to salt cabbage according to the lunar calendar 2019

You can make pickles in October in the numbers from 2 to 5, 9, 12, 14, 17, from 20 to 22, 30. The following November dates are also suitable for this: 1, from 6 to 8, 11, 13, 15-16, 18, 20-21, 29. It is not recommended to cook on the full moon, it is better to do it for the growing month. Salted cabbage will let the juice out well and absorb the aromas of spices. Days when the moon is in Virgo, Cancer, Pisces are not suitable for conservation. If you want to make a crispy dish, then it is better to cook on the fifth or sixth day of the new month.

Video

Salted cabbage recipes are varied, so we invite you to watch a video that demonstrates one of the easiest. Even a novice can cook a delicious dish using it. The material shows all the secrets of shredding cabbage for quick pickling, many subtleties are explained. This video is a must-see for anyone who wants to pickle cabbage.

How to cook a delicious and high-quality brine for cabbage? Today we will learn all the secrets and culinary techniques that allow not only to provide crispy preservation with wonderful spicy compositions, but also to use them for culinary and health purposes.

Classic brine for cabbage

Let's start learning from the traditional methods of salting cabbage, as grandmothers always did - our main mentors and wise advisers.

Conditions for the preparation of high-quality brine:

• We use rock (cooking) salt without the presence of iodine, otherwise the cabbage will become soft, it will turn out with an unpleasant aftertaste. When choosing the number of white crystals, we take into account that their high concentration is a brake on the formation of lactic acid bacteria. We do not abuse the amount of such a spice: 1-3 tbsp. l. per liter of water.
• Tap water is not suitable for brine due to its high chlorine content. We use exclusively well or filtered water.
• We certainly filter the prepared composition before pouring to ensure the beneficial qualities of the brine. The resulting marinade is not only possible, but should also be used for food: added to soups, salads or just drunk. The thing is that salt is absorbed by the pulp of vegetables or fruits, and the juice coming out of them combines with the liquid component of the spicy mixture. This is how a real life-giving drink is created!

How to prepare a classic brine:

1. To obtain a spicy composition in the traditional style, we remember the elementary “formula” with the word “one”: 1 liter of drinking liquid + 1 tbsp. l. salt + 1 tbsp. l. regular sugar.
2. We dissolve all the components of the brine in warm water, add a bay leaf and peppercorns, other spices and seasonings. We boil the mixture for several minutes, use it in accordance with the proposed recipe.

Culinary techniques for preserving vegetables are always intertwined with specific methods for preparing brines for pickling or pickling foods. We present the most popular culinary techniques for obtaining tasty and healthy dishes.

A quick way to pickle crispy cabbage

In the old days, processing and harvesting white vegetables for the winter provided the family with tasty and healthy food. Nowadays, salting cabbage in brine does not have such large-scale goals, so a quick way to prepare your favorite crispy snack is very popular.

Grocery list:

• vegetable oil - 200 ml;
• sweet carrots - 3 pcs.;
• juicy cabbage - up to 3 kg;
• table vinegar - 100 ml;
• bottled water - 1 l;
• laurel leaf;
• green peppers - 2 pcs.;
• salt (large without iodine) - 60 g;
• garlic cloves - 5 pcs.

Cooking order:

1. 1. Rinse thoroughly, dry with paper towels. We divide the cabbage into 4 quarters, remove the stalk, chop the vegetable into strips. We try to get strips of the same length and width so that the salting process occurs evenly. We spread the pieces in a glass or porcelain dish.
   2. Coarsely grate the peeled carrots. We release the garlic from the husk, chop into slices. Peppers, washed without seeds, cut into thin strips. Add the prepared products to the cabbage composition, gently and effortlessly mix everything.

1. We fill a separate pan with drinking water, put salt, white sugar, bay leaf, peppercorns (5 pieces), heat the mixture to a boil.
2. Boil the composition for several minutes, move the container away from the fire, put table vinegar and oil. Pour the cabbage with the resulting brine.

We send the cooled dish to the refrigerator, and after an hour we are happy to try wonderfully crispy pieces of vegetables.

For the winter in banks

Seasonal preparations are back in “fashion”, the cellars are filled with high-quality home-made products. Cabbage in jars, as in the good old days, again took its place of honor.

List of components:

• carrots - 4 pcs.;
• laurel leaves - 8 pcs.;
• coarse salt - 120 g;
• white vegetable (it is desirable to salt late varieties of cabbage) - 4 kg;
• use peppercorns according to preference.

Step by step preparation:

1. We clean the sweet carrots, grind them on large cells of the grater, put them in a spacious bowl.
2. We release the head of cabbage from the upper damaged leaves, chop into four parts, remove the white core.
3. We chop the cabbage into strips, add to the carrot composition, mix everything well, lay it out in pre-sterilized glass bottles. Between the layers being formed, we throw sheets of laurel and peppercorns, periodically lightly tamp the products.
4. We heat a liter of purified water. We spread the leaves of laurel, table salt, granulated sugar in a boiling liquid. Boil the mixture for 10 minutes, cool to a warm state, filter the composition.
5. We put the jars in deep plates, where the excess juice formed during the fermentation process will drain. Pour the cabbage with warm brine, cover with a clean cloth (gauze), leave for 3 days at room temperature.
6. We periodically pierce the cabbage with a wooden stick, reaching it to the bottom of the containers, releasing the accumulated gases. We remove the foam that appears with a slotted spoon.
7. After the due date, we send the product to the cellar, basement, other room intended for storing winter preparations.

Crispy cabbage from a jar is a real lifesaver! And we will cook delicious borscht from it, and we will start pies, and we will improve our health.

Hot brine with vinegar

One of the popular ways to prepare a delicious snack has become quick cabbage marinated in hot brine with vinegar. The technological process is really very simple and fast, accessible even to inexperienced hostesses.

Required products:

• cabbage - a large head of cabbage;
• acetic acid 70% - 1 tbsp. l. for a 3 liter jar.

We pay special attention to the fact that the composition of the presented recipe contains exclusively white vegetables and acetic acid. Sugar, salt, carrots, and other components are not only not needed here, but are not used in principle. The resulting salting can be stored even at room temperature!

Cooking process:

1. We process cabbage in the usual way. We divide the head of cabbage into parts, chop into strips, place in a 3-liter sterilized container, slightly compact. If we use smaller containers, then we change the amount of acid: we take 1 tsp for a 1-liter bottle. vinegar.
2. We boil bottled water, add the essence, pour the composition into the jars with the placed product. We pierce the cabbage with a long knife or a wooden stick to the very bottom, releasing excess air. The containers must be filled to the top.
3. Roll up the jars tightly, turn over, cover with a small blanket, keep in this state until completely cooled. Instead of acetic acid, you can add citric acid.

The original salting for the winter is a universal product. If desired, we use it in borscht, soups, side dishes, and many other excellent dishes.

Cabbage salad with vegetables in brine

The constant success of the appetizer lies not only in the composition of the appetizing cuts, but also in the method of its spicy impregnation.

Grocery list:

• vegetable oil - 80 ml;
• onion - 2 pcs.;
• apples (necessarily sour) - 2 pcs.;
• regular sugar - 30 g;
• sweet pepper - 1 pc.;
• white cabbage - 1 kg;
• ripe tomatoes - 2 pcs.;
• table salt - 25 g;
• vinegar (3%) - 20 ml;
• clove bud;
• bay leaf, peppercorns.

Meal preparation:

1. We sort all the vegetables, select only fresh and high-quality specimens. We release the head of cabbage from the top withered leaves and stalk, chop the cabbage into strips, rub lightly without damaging the delicate strips.
2. We clean the onion from the husk, cut into cubes. Tomatoes are divided into 8 parts. Finely chop sweet carrots, seedless peppers, as well as apples, removing the core from the fruits.
3. For a delicious salad, we arrange vegetables with special attention. The thinner we cut the cabbage, the more beautiful it will look in the finished dish. Let's not forget about the aesthetics of food.
4. Making salad dressing. To do this, heat a liter of drinking water in a saucepan, add sugar and salt. Boil the composition for 10 minutes, at the end of the process add oil and vinegar.
5. We combine the products in one bowl, mix thoroughly. We prepare liter jars in advance, put a bay leaf in each, throw in a few peppercorns. We spread the cabbage composition in the container, fill the cylinders with the resulting brine.
6. We sterilize the blanks for 15 minutes, then tightly cork with screw caps, turn them upside down, cover with a towel. We check the cooled cylinders for tightness, send them to the storage room for winter preparations.

After a week, you can try the resulting dish to make sure of the incomparable taste of cabbage salad with vegetables.

Cooking in Gurian style

Sunny Georgia, gentle sounds of melodious melodies and a table full of various dishes. Among all this feast, one cannot fail to notice plates with cabbage, which attracts with its bright colors.

Necessary components of the dish:

• beets (certainly the sweetest and reddest) - 6 pcs.;
• salt (not iodized), granulated sugar - 250 g each;
• parsley, zira, clove buds (3 pcs.), bay leaves, allspice;
• chili pods - 6 pcs.;
• fresh cabbage - 10 kg;
• horseradish roots, garlic heads - 150 g each.

Cooking technology:

1. 1. First of all, we proceed to get the brine, as it must cool completely. Pour 5 liters of well / bottled water into bulk enameled dishes. Pour salt and sugar, throw in spices and seasonings, heat the composition to a boil, set aside from the fire.
   2. We remove the top sheets from the cabbage, cut the head of cabbage into slices, as if it were a sweet watermelon. Shred parts of the vegetable into strips or squares. Gurian housewives divide forks into segments or sectors.
   3. Chop hot pepper pods into rings. We clean the horseradish and beets, cut into very thin plates. We free the garlic cloves from the husk, divide into slices or use as a whole. Finely rub the horseradish root.

1. We place the cabbage in layers in the prepared container (enamelled bucket, tank, tub), shifting thin strips with the rest of the components of the dish.
2. After finishing the decoration of vegetables, fill them with warm brine, leave under oppression for three days. Do not forget to pierce the mass with a wooden stick more often, releasing gases, activating the fermentation process.

If Gurian cabbage is intended for quick consumption, then after 4 days a spicy snack can be served at the table. Otherwise, we send the salting to the basement.

Daily cabbage in brine

Small city premises do not allow storing a lot of canned vegetables, but cabbage in instant brine does not require large areas.

Composition of ingredients:

• sweet carrots - 6 pcs.;
• white vegetable - 2 kg;
• rock salt - 60 g;
• garlic cloves - 5 pcs.;
• granulated sugar - 150 g;
• daikon or radish - 1 pc.;
• vinegar (9%), vegetable oil (olive oil is also possible) - 150 ml each;
• filtered water - 1 l.

Cooking technology:

1. We process the cabbage, chop it into strips, put it in a wide basin.
2. We clean the root crops, cut into thin sticks or rub coarsely - we decide according to tastes. We send vegetables to the white component of the dish. Mix everything gently, put it in sterilized jars, compact the composition. We select spices and aromatic mixtures in the desired quantity - there are never too many seasonings!
3. A few words about garlic. We often notice that the teeth “turn blue” in the prepared preservation. Universal advice! Having freed the slices from the husk, we discard the damaged specimens, soak the rest for 3 hours in cold water. We use garlic in whole or chopped form, add it to the rest of the prepared products.
4. For a spicy dish, you can add chopped circles of chili peppers.
5. We heat drinking water in a saucepan, add salt and sugar, boil the mixture. At the end, add vinegar and oil. Pour the cabbage mass with marinade, pierce with a stick so that fragrant brine takes the place of the released air. A day later, we treat family and friends with a luxurious snack.

We send the workpiece to the balcony. After the first light frost, the dishes will acquire especially piquant and very pleasant notes.

Delicious pickle for cauliflower

A red-headed vegetable can instantly transform the simplest salad, making it a true decoration of the festive table. Delicious cauliflower brine is a source of appetizing food qualities.

Required products:

• salt (only coarse grinding without iodine) - 300 g;
• regular sugar - 300 g;
• red head;
• vinegar essence (70%) - 120 ml.

Meal preparation:

1. We fill the dishes with 5 liters of purified water, dissolve salt and sugar in it, add spices and spices, heat the liquid to a boil. Pour in the acid, mix, cool the composition, then filter.
2. To get rid of dirt and small insects, which also love cauliflower, we leave the heads of cabbage for half an hour in a slightly salted aquatic environment.
3. We take out the vegetables, rinse, dry with napkins. Finely chop the forks divided into parts. Lightly grind the cut, adding a small amount of salt, and then put it in a clean pan or glass bottles. We tamp the vegetable mass, pour it with a warm spicy composition. Then we proceed in the usual way.

A delicious pickle for cauliflower is enriched with a high content of vitamins that have entered the liquid from a healthy vegetable.

The culinary traditions of preparing brine for vegetables cannot be taken as a kind of dogma. Each recipe is only a recommendation of its author. Talented improvisation will allow us to create no less delicious compositions of our favorite dishes.

Greetings to all cooks! Today we will pickle cabbage. And not just pickle, but do it quickly. In a few hours, such a sweet and sour snack can be served at the table. It takes little time to prepare, and the result will be amazing. Moreover, you can immediately make a large amount of such a vegetable salad to last for several days. And this, you see, is a significant plus in the frantic pace of our lives.

I warn you right away, all 9 recipes described below are very tasty. I don't even know how you will choose. In any case, cabbage will turn out crispy, juicy, with a pleasant sourness, sometimes spicy, and sometimes sweet. These flavors can always be adjusted with sugar and hot chili peppers.

I suggest cooking pickled cabbage quickly enough - it will be ready in 4 hours. For sweetness and refining the taste, bell peppers and carrots are added. All vegetables are poured with hot marinade to speed up the cooking process. At the same time, the crunch and juiciness are preserved.

Ingredients:

• cabbage - 1.5 kg
• carrots - 300 gr.
• bell pepper - 200 gr.
• garlic - 5 cloves
• water - 750 ml
• sugar - 3 tbsp.
• salt - 1.5 tbsp.
• bay leaf - 3 pcs.
• sunflower oil - 70 ml
• vinegar 9% - 50 ml

How to cook:

1. Finely chop a dense fork of cabbage. Grate the carrots on a coarse grater, and cut the bell pepper into strips. Put all the vegetables in one large container, in which it will be convenient to mix.

2. Peel the garlic and squeeze through the press into the total mass. Break the bay leaf and add it to the vegetables as well. Send in salad and allspice. Mix thoroughly, you can crush the cabbage a little with your hands, but not too much. Transfer the workpiece to the dishes where the pickling will take place.

3. Put water on the stove and boil it. Add salt and sugar to boiling water, mix and bring to a boil again. Pour in vegetable oil and turn off the heat. Pour vinegar into the brine and stir.

4. Fill the salad with hot marinade. Place a plate and a small press on top. The main thing is to ensure that the water completely covers the vegetables. Leave a delicious snack for 4 hours, if desired, you can let it stand longer. But, if you really want to taste it, then after 4 hours you can already put pickled cabbage on plates. Crunch on health!

Crispy and juicy cabbage in a 3-liter jar under a hot marinade

This recipe is surprisingly simple. Of the plants you need only carrots and cabbage. Plus, you will need to prepare the marinade. It is the hot brine that allows vegetables to marinate quickly. If you do a cold filling, the cooking time will increase several times. Don't worry, nothing will cook and become soft. On the contrary, the vegetables will be very crispy, juicy, moderately sweet and sour.

Ingredients for a 3 liter jar:

• cabbage - 2.5 kg
• carrots - 200 gr.
• water - 1.2 l
• sugar - 1/2 tbsp. (100 gr.)
• vinegar 9% - 110 ml
• sunflower oil - 100 ml
• coarse salt - 1 tbsp. with a slide

Cooking method:

1. Finely chop the cabbage. In this recipe, you do not need to chop it coarsely, but as for. Grate the carrot on a coarse grater.

To make the pieces even and beautiful, when rubbing, make movements only from top to bottom.

2. In a large basin or bowl, mix the prepared vegetables. At the same time, they do not need to be crushed, seeking softening or the appearance of juice. Just mix with your hands until smooth, leaving the pieces firm.

3. Fold the resulting mass into a three-liter jar, lightly tamping with your hand so that there are no voids.

It is convenient to take glass containers with a wide neck - it is easier to apply this way, and the table around will be cleaner.

4. It remains to cook the marinade. To do this, pour water, table vinegar and vegetable oil into the pan, add sugar and salt. If you use extra salt, then you need to take it less than coarse. Put the pot on the fire and bring the liquid to a boil. At the same time, stir the contents to dissolve the salt and sugar.

5. Pour the hot marinade into a jar filled with vegetables. Pour in gradually so that the glass does not burst. The water should completely cover the cabbage. Close the container with a capron lid and leave it on the table at room temperature for 12 hours. After this time, you can already eat this delicious salad with a pleasant crunch. Then you need to store the snack in the refrigerator until the jar is empty. And it will be empty quickly, believe me, because it is very tasty!

How to cook sweet pickled cabbage with bell pepper in 2 hours

This recipe is one of the fastest, because the finished dish can already be eaten in 2 hours. Bulgarian pepper in the composition gives a special sweetish taste and beauty to the finished salad. From the proposed number of products, 2 liters of ready-made snacks will be obtained.

Ingredients:

• white cabbage - 1 kg
• carrots - 1 pc.
• red bell pepper - 1 pc.
• water - 0.5 l
• vinegar 9% - 6 tbsp.
• sugar - 7 tbsp.
• salt - 1 tbsp.
• vegetable oil - 80 ml

How to cook:

1. All vegetables must be washed thoroughly. Remove the seed box from the pepper and cut it into strips. Grate the carrots on a coarse grater, and finely chop the cabbage with a kitchen knife or use a special shredding knife.

Such a salad can also be prepared in winter using frozen peppers. Just worry about freezing in the summer: cut this vegetable, put it in a plastic container and put it in the freezer.

2. Mix all the crushed ingredients and put them in a jar. In our case, we need a two-liter container. Pack the salad tightly, pressing the vegetables down a little with your hand or with a potato masher. But you shouldn't push too hard.

3. To prepare the marinade, pour water into the pan, add salt, sugar and vegetable oil to it. Boil, dissolve bulk components. Pour in the vinegar and turn off the heat. Pour the hot filling into the cabbage, filling the jar to the top. Close with a nylon lid or screw cap and leave at room temperature for 2 hours.

4. And after a couple of hours you can serve this delicious salad - crispy, juicy, sweet, with a pleasant sourness. Bon Appetit!

Quick pickled cabbage "Provencal" with hot pickle (video recipe)

I suggest trying another quick recipe for pickled cabbage, it's called "Provencal". As soon as the hot brine has cooled down, such an appetizer can be served on the table. It will not have a strong vinegar smell, while it will turn out moderately sweet and sour. Children really like this salad (by the way, if you are making for children, use natural fruit vinegar).

The peculiarity of this recipe is the presence of garlic in the brine, which gives a special flavor. Try to cook. Watch the video for the step by step process.

Ingredients:

• cabbage - 2.5 kg
• carrots - 2 pcs.
• garlic - 6 cloves
• water - 1 l
• salt - 2 tbsp.
• sugar - 3/4 tbsp. (200 gr.)
• vinegar 9% - 1/2 tbsp. (125 ml)
• sunflower oil - 170 ml (10 tablespoons)

Korean cabbage in large pieces - the best recipe at home

Korean salads are very popular. When you walk through the market in the rows where such dishes are sold, salivation immediately begins - the smell is very appetizing. By the way, I already wrote how to cook. The same recipe for pickled cabbage is quite original. Firstly, the color of the salad will be bright pink, and secondly, there will be large cuts, which significantly reduces the cooking time.

Ingredients:

• cabbage - 1.5 kg
• beets - 1 pc.
• garlic - 1 head
• water - 1.5 l
• salt - 3 tbsp.
• sugar - 0.5 tbsp.
• vegetable oil - 0.5 tbsp.
• red hot pepper - 1 pc.
• vinegar 9% - 150 gr.
• bay leaf - 2 pcs.

Cooking:

1. Wash the cabbage, remove the top leaves. Choose a small head. Cut the fork into 8 parts: first in half, then each part into 4 pieces. You do not need to cut the stalk, cut it along with it.

If you want, you can cut the cabbage into 3-4 cm squares, then it will look like rose petals.

2. Grate the peeled beets on a coarse grater, and cut the garlic into cubes.

3. In a large container, start laying vegetables in layers. First, put the cabbage, sprinkle it with garlic and beets, also add a piece of hot pepper. Then repeat all the layers.

4. Prepare the marinade. Pour sugar, salt and bay leaf into the water, and pour sunflower oil. Put on fire and boil. Stir while doing this so that no undissolved salt remains at the bottom.

5. Remove the marinade from the heat, pour vinegar into it. Pour the salad with the resulting brine. Cover the vegetables with a plate and put oppression (you can use a 3-liter jar of water or s, for example).

6. Leave for a day in this form, then remove the oppression and let marinate for another 2 days. And after three days, such a bright and tasty cabbage can be served at the table. By this time, she will have enough sugar and vinegar, as well as sharpness and spices. The aroma will be very tasty, such an appetizer is eaten very quickly. Before serving, it remains only to cut it into convenient pieces.

Cabbage recipe with carrots, vinegar and vegetable oil

Choose winter varieties of cabbage for this recipe. The head of cabbage should be dense, firm. Young vegetables will not make a crispy salad, they will soften too much. The marinade here will be with fragrant spices - black pepper and bay leaf.

Ingredients:

• cabbage - 2.5-3 kg
• carrots - 3-4 pcs.
• garlic - 6 cloves
• water - 1 l
• vegetable oil - 170 ml
• sugar - 160 gr.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• black peppercorns - 20 pcs.
• vinegar 9% - 150 ml

Cooking method:

1. Peel and grate the carrots on a coarse grater. Shred a large head of cabbage. Put the prepared vegetables in a large enamel bowl or pan. Peel the garlic and cut into thin slices. You don't need to grind it hard. Add the garlic cloves to the rest of the ingredients.

To quickly peel the garlic, put it in cold water for 10 minutes beforehand.

2. Mix the salad with your hands until smooth. You do not need to add any spices to it, you do not need to salt and press to get juice. Transfer the resulting mass to a container where you will marinate the appetizer and press down with your hand for density.

3. To prepare the marinade, pour water into a saucepan, add sugar, salt, parsley, peppercorns and vegetable oil to it. Mix and bring to a boil. Pour vinegar into the boiling brine, turn off the heat and pour over the cabbage.

4. Cover the workpiece with an inverted plate, press down and place a small weight (for example, a half-liter jar of water) so that the marinade covers the vegetables. Leave the salad for 12-14 hours on the kitchen table to soak in the dressing.

5. That's all, quick and tasty cabbage marinated with garlic and carrots is ready. Put it in the refrigerator for storage and serve with any dishes, it goes well with absolutely everything.

Spicy cauliflower marinated with garlic, dill and pepper

Most often, cauliflower is fried in batter for the daily menu. Today I propose to marinate it, make it spicy and spicy. This is one of the best recipes for this vegetable. And for the winter you can do it (the recipe is available at the link). By the way, you don't need vinegar.

Ingredients:

• cauliflower - 2.5 kg
• carrots - 1 pc. small
• garlic - 1 head
• hot chili pepper - 2 pcs.
• black peppercorns - 10 pcs.
• allspice peas - 10 pcs.
• bay leaf - 4 pcs.
• parsley - 3-4 sprigs
• dried dill (you can use an umbrella) - 2 pcs.

For brine:

• water - 3 l
• salt - 3 tbsp. without a slide
• sugar - 3 tsp
• bay leaf - 2 pcs.
• allspice peas - 2 pcs.
• black peppercorns - 3 pcs.

Cooking method:

1. Wash the cauliflower and sort into inflorescences. Place in a saucepan and cover with boiling water for 30 seconds (blanch slightly). Drain in a colander and let the water drain.

2. To prepare the marinade, pour water into the pan and put salt and sugar, bay leaf and peppercorns into it. Put on fire, boil and boil for 3-4 minutes so that the water picks up the aromas of spices.

3. Such an appetizer is salted in jars, which must be clean, washed with soda. At the bottom of a two-liter jar, put the spices: a couple of bay leaves, a few black peppercorns, three peas of allspice, a sprig of dill with seeds, a pod of hot pepper without seeds, 3-4 cloves of garlic, two long slices of carrots and a couple of sprigs of green parsley (optional) ).

Add spices to taste. If you do not eat spicy food, then reduce the amount of chili pepper. If you do not like the smell of lavrushka, then you can do without it.

4. Start putting cabbage inflorescences in a jar. When the container is half full, you will need to put a little more spices, but in a smaller amount. Then continue to lay the main ingredient. Top with a small piece of hot pepper, a couple of cloves of garlic, a piece of carrot and a sprig of parsley. Do the same with the second jar.

5. Pour the blanks to the top with hot brine, cover with lids and leave at room temperature for 2 days. Then store in a cold place. You can eat such cabbage in 3-4 days, when it is well salted.

Delicious cabbage with beets in Georgian style (in Gurian style) without vinegar and without oil

This is a traditional Georgian recipe, called Gurian cabbage, after the name of one of the regions of Georgia. It is not difficult to prepare such an appetizer, you need to follow certain rules, which I will write about. The peculiarity of this dish is large pieces that are cut along with the stalk, the absence of vinegar and oil in the marinade. It turns out a very healthy dish of raw vegetables, which is prepared by ripening.

Ingredients:

• medium heads of cabbage - 2 pcs. (2 kg)
• beets - 4 pcs. (500 gr.)
• celery greens - 1 bunch (100 gr.)
• garlic - 2 heads
• hot red pepper - 1 pc.
• allspice peas - 1 pinch
• black peppercorns - 1 pinch
• bay leaf - 2 pcs.
• salt - 2.5 tbsp.

Cooking:

1. It is very important to take the right cabbage: it should be dense and tight. Remove excess top leaves. Cut each fork in half first, then cut each piece into 4 more pieces. Leave the stalk so that it holds the leaves together and they do not fall apart.

2.Now you need to blanch each cut off part. To do this, boil water in a saucepan and salt it a little. Dip 4 pieces of cabbage into boiling water and keep them there for exactly 3 minutes, no more. Otherwise, get a boiled product. Remove the scalded pieces from the water with a slotted spoon and put them in a colander to drain excess liquid. Repeat this procedure with the rest of the parts.

Blanching will remove bitterness and a specific smell.

3.Now prepare the brine. It will need 2 liters of water to boil. In boiling water, put two and a half tablespoons of salt, black and allspice peas, bay leaves and a whole bunch of celery. Moreover, the greens do not need to be cut, put them whole. Wait for the water to boil again and turn off the gas.

4. Clean the beets and cut into thin circles. Cut the hot pepper into 4 parts and remove the seeds.

5. Vegetables are marinated in a three-liter jar. At the bottom of a glass container, put two circles of beets and a piece of hot pepper, 2-3 cloves of garlic. Place cabbage slices on top in a single layer (about 3 pieces). Next - again beets and garlic, on top - white cabbage. And so continue to the very top. Try to pack all the pieces tightly.

6. Beets should be on top. Pour the workpiece with the cooked brine. Put the celery on top, rolling it into a ring. Cover with a lid, but do not close tightly. You need to cover it so that dust does not get in (you can cover it with a saucer or gauze). When salting, the liquid may leak out of the jar a little, so put it in a bowl.

7. Leave the jar in a warm place for 3-4 days. And then you can already try what happened. You can make a salad from such cabbage by dressing it with vegetable oil, or eat it in an authentic form. It turns out tasty and healthy. Try to cook!

Recipe for pickled Beijing cabbage slices. Ready for the day

Beijing cabbage has a more delicate taste than white cabbage. And in marinated performance, it is excellent. She has a pleasant spicy taste, piquant sharpness, juiciness. It is quite possible that you will like this recipe so much that it will become a frequent guest on the daily and festive table.

Ingredients:

• Beijing cabbage - 500 gr.
• carrots - 100 gr.
• garlic - 3 cloves
• vegetable oil - 70 ml
• vinegar 9% - 2 tsp
• ground coriander - 1/2 tsp
• sugar - 1 tsp
• salt - 1 tbsp.

How to cook:

1. Wash the Beijing and divide into 4 parts. Now cut it into large pieces-squares. The carrots in this salad will look beautiful when grated for Korean dishes. Crush the garlic with a knife and finely chop it.

2. Place chopped vegetables in a large bowl and add ground coriander to them.

If you want to get a richer flavor, then take coriander seeds, warm them up a little in a dry frying pan and pound them in a mortar.

3. No water is needed to prepare the marinade. Pour vinegar, vegetable oil into a saucepan, add sugar and salt. Heat these ingredients to dissolve loose crystals. Don't forget to stir.

4. Fill cabbage with carrots with hot filling and stir very well. Leave the salad on the table to cool. Then cover with a lid or cling film and refrigerate overnight. Take out this crunchy dish the next day and enjoy!

As you can see, cooking pickled cabbage in a quick way is very simple. To do this, you just need to know a few nuances:

• for quick pickling, cabbage needs to be poured with hot brine
• to enrich the taste, you can add bell peppers, carrots, garlic, beets
• spices are added to taste. Most often, black and allspice, bay leaf, coriander, cumin, ginger, hot capsicum are used. The list goes on for a long time, experiment and find the perfect balance of taste and aroma.
• do not rush to immediately eat a cooked salad. Give him some time to marinate.

On this I say goodbye and look forward to visiting in the next tasty article! Bon Appetit everyone!

Salted cabbage is one of the popular dishes on our table, because it is not only an excellent appetizer, but also an addition to any side dish. However, only skilled housewives with experience can properly cook crispy, white cabbage.

There are many tricks in the procedure for salting instant cabbage: properly selected heads, appropriate proportions of salt, sugar, if necessary - vinegar, shredding method. All this will eventually lead to the desired result.

Some housewives confuse salting and sauerkraut, however, these are two completely different cooking processes. Salting refers to quick salting, and sauerkraut is long-term, and takes from one to several weeks.

Cabbage is salted with carrots, beets, apples, black pepper and bay leaves. Before laying in a jar, chopped vegetables must be strongly mashed so that as much juice as possible comes out, this will speed up cooking.

Even in the old days, it was believed that in order for pickled cabbage to turn out delicious, you need to wait until the vegetable hits the first frost. Therefore, do not rush into this matter.

Quick pickling cabbage: a simple recipe

If you want to quickly pickle any vegetables, add vinegar to the brine. This quick pickle recipe is for those who don't have much time or space to store pickles.

In just seven to eight hours, you will have ready-made salted cabbage on your table, at least for dumplings, at least for borscht or a pie.

Components:

We chop the head of cabbage with a sharp knife or a special device. If you have it, it will greatly speed up the process. We clean the carrots and three on the largest grater. We put the garlic in a metal bowl, cover it with a saucer and shake it, making an effort, open it and remove it already without the husk.

We dilute the brine in a large cup: mix salt, vegetable oil, sugar, pepper and vinegar, pour in boiled water. Stir so that everything is completely dissolved. Slice garlic into slices.

We put all the prepared vegetables in a deep bowl, lightly knead with our hands and pour the resulting marinade. We cover the bowl with a large lid, put oppression on it and leave it for two to three hours.

Stir, cover again. After seven hours, you can serve ready-made cabbage to the table.

How to pickle cabbage pieces with beets

Cabbage can be salted not only finely chopped with the addition of carrots, but also in large pieces with beets. This pickle is used for open pies, pies, cabbage soup is cooked, meat and fish are stewed with it.

Components:

• Cabbage - 3.5 kg;
• Beets - 0.5 kg;
• Garlic - 4 cloves;
• Horseradish root - 2 pcs.;
• Salt - 100 g;
• Sugar - 0.5 cups;
• Peppercorns - 6 pcs.;
• Laurel leaf - 5 pcs.;
• Cloves - 3 grains;
• Water - 2 liters.

For this recipe for salting instant cabbage, it is best to take a large and tight head, cut it into large pieces. Wash and peel the beets, chop into small cubes. In the cooled boiled water, we dilute the brine: salt, cloves, sugar, pepper, bay leaf. Press the peeled garlic through a press.

We mix all the prepared vegetables, pour the marinade over and cover with a plate or a lid of a smaller diameter than the bowl itself, so that the cabbage is pressed tightly. We put a heavy stone on top or put a jar of water, so that oppression is obtained.

We send the pickle to a dark cool place for two days. Then put the appetizer in glass jars and close with a plastic lid. We leave to be stored in a cold basement or refrigerator.

Try to cook. We have prepared a good selection of recipes from sand, jellied or puff pastry. Experiment with us!

Read how to properly prepare the "Autumn" salad from vegetables for the winter.

Have you tried spruce cone jam? cook it, it's a great sweetness that boosts immunity.

Marinate vegetables without vinegar

The process itself is quite laborious, it is necessary to prepare all the vegetables, spices, containers, working equipment, and sharpen the knives well. After chopping vegetables, you immediately need to tightly stuff them into a jar.

Components:

• Cabbage - 3 pcs.;
• Carrots - 6 pcs.;
• Laurel leaf - 10 pcs.;
• Black pepper - packaging;
• Salt - 4 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Water - 2.5 liters.

Let's take a closer look at a quick way to pickle cabbage without vinegar. We dissolve salt and sugar in heated boiled water, after that we filter everything through gauze and leave to cool completely.

We remove the top spoiled sheets from the head of cabbage, cut it in half and chop it into thin long strips. We put everything in a large enameled bowl.

My carrots and peel, grind on a grater, add to the container. Sprinkle with spices on top.

Mnem chopped vegetables, applying physical strength, you may need several approaches, it all depends on the juiciness of the vegetables. We tightly push the resulting mixture into ready-made sterilized jars.

The tighter you make it, the faster your cabbage will cook. Pour brine on top, cover with a plastic lid, but loosely, and put the jars in bowls in heat. In three days, the appetizer will be ready. Periodically, it is necessary to pierce the salting with a wooden stick to release air.

The cabbage is ready!

Crispy cabbage in two days

In various sources, you can find many recipes for making salted cabbage, but it does not always turn out to be crispy and tasty. Often it turns out soft, not salty enough and for some reason - gray. To avoid such a result, take note of this particular recipe, which never fails.

Components:

• Cabbage - 1 pc.;
• Water - 1 l;
• Salt - 2.5 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Dried dill - 2 tsp;
• Carrot - 1 pc.

Dissolve large iodized salt and sugar in cooled boiled water. Cabbage forks are cut in half and with a sharp knife we ​​begin to chop as thinly as possible. If there are thick layers, set them aside.

We wash the carrots from dirt and clean with a metal scraper, this will significantly save your time and the removed layer will be thinner than from a knife. Grind the prepared vegetable on a grater.

We put the prepared products in a large saucepan with high sides, knead with our hands and pour in the brine.

We cover with a lid and leave to be salted for forty-eight hours, periodically opening and piercing with a wooden sushi stick to let the air out.

We lay out the ready-made instant cabbage in jars, cover with a lid and put it in the refrigerator.

Salt the cabbage hot

There is a very quick method of salting cabbage using certain vegetables and fruits. Within a few hours, a maximum of a day, the dish will be ready.

Components:

• Cabbage - 2 kg;
• Carrots - 2 pcs.;
• Apples - 3 pcs.;
• Cranberries - 100 g;
• Salt - 2.5 tbsp. l.;
• Vinegar - 50 ml;
• Oil - 1 cup;
• Water - 1 l;
• Garlic - 1 head;
• Sugar - 250 g.

We cut off the top layer of leaves from the head, if necessary, cut off the damaged areas. We clean the garlic, carrots and apples. It is better to take fruits not sweet, but sour - Semerenko or Antonovka. Shred the cabbage in strips, and the rest of the products in thin slices. We spread the prepared products in layers in a large enameled bowl: cabbage, carrots, cranberries, finish with apples. According to this scheme, we make several layers.

In a metal bowl, mix all the remaining ingredients, put on fire and boil for five to seven minutes. Pour chopped vegetables with hot marinade, cover with a wooden lid and set oppression. Here is a recipe for salting cabbage in a hot instant way.

1. If you tried a little cabbage from a jar and it seemed to you not ready enough, leave it for another half an hour - an hour and try again, because the fermentation process is continuous, and the taste changes quickly;
2. For high-quality salting, only coarse salt is needed, fine salt is not good;
3. During the fermentation period, vegetables must be completely covered with marinade. If the top layer is dry, increase the oppression or add more liquid to the jar;
4. In order for the cabbage to be well salted, it is recommended to cook it for the growing moon;
5. The most suitable dish for salting is a wooden barrel;
6. If you leave the appetizer to ferment in a cold room, the cooking time may increase by several days;
7. If air is not released during the fermentation process, then instant cabbage will turn out with a bitter aftertaste;
8. The foam that appears on the surface of the jar should be removed with a holey spoon, as soon as it stops appearing, the salting is ready.

Bon Appetit!

Regardless of the recipe, the following ingredients are almost always used:

• carrot;
• beet;
• garlic;
• spices.

Marinade is usually prepared on the basis of oil, vinegar, salt and sugar. For quick pickling, boiling marinade is used, in cold form - for longer pickling of vegetables.

For pickling, not only one white cabbage is suitable, but almost all varieties. You can pickle one cabbage, or with other vegetables at once.

The following spices are usually used: bay leaf, peppers, coriander, cumin, rosemary, etc. It is also allowed to use ready-made mixtures (for cooking Korean carrots, for example). But advice: after boiling, it is better to remove the bay leaf, because it can give bitterness to cabbage.

How to salt cabbage quickly and tasty per day

Depending on the specific recipe, there are certain features, but regardless of this, there are certain tips that are best followed:

How to quickly cook lettuce in a jar

This recipe is very simple, and therefore one of the most common. Cabbage turns out delicious, and cooks in a short time.

Ingredients:

• cabbage - 2 kg;
• carrots - 1 pc;
• garlic - 3-4 cloves.

For the marinade, take:

• 1 liter of water;
• salt - 2 tablespoons;
• sugar - 3 tablespoons;
• allspice - 4 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 3 pcs;
• Apple cider vinegar (6%) - 150 ml.

Cooking process: Cut the cabbage into thin strips, try to make it as thin as possible. Peel and grate the carrots for Korean carrots. Stir in the carrots and cabbage, but do not mash yet. Peel the garlic and cut into slices, also thinly.

We proceed to the preparation of the brine: boil the water and add all the ingredients, except for the vinegar. let simmer on low heat for 5 minutes. Turn off the fire. Add vinegar and garlic, but remove the bay leaf. Pour cabbage with carrots with hot brine and mix gently. Let cool. Transfer everything to a three-liter jar, along with the marinade. Put the jar in the refrigerator overnight, and in the morning the cabbage will be ready. But it has the best taste properties after 2-3 days.

Recipe for pickled cabbage with carrots, sweet peppers, onions

A very popular recipe that is found everywhere.

• white cabbage - 2 kg.
• carrot -1 pc.
• bell pepper (red) - 1 pc.
• garlic - 4 cloves.

For the marinade, take:

• water -1 l.
• table vinegar - 0.2 l.
• vegetable oil - 0.2 l.
• salt - 3 tablespoons,
• sugar - 8 tablespoons
• bay leaf -5 pcs.

Cooking process: chop the cabbage coarsely, add the carrots, previously grated on a coarse grater, chop the garlic, add the chopped bell pepper.

The marinade is prepared as standard: boil water, add all the ingredients for the marinade and boil again, pour the vegetables with this marinade and put it under pressure.

After a couple of hours, pickled cabbage is ready!

Pickled cabbage with beets and garlic

This recipe is highly regarded by many cooks. Cabbage cooked according to it turns out to be very tasty, crispy and has a beautiful appearance, so it is perfect for both everyday and festive dishes. The cooking process is simple and takes a little time, for this dish you will need:

• cabbage - 2 kg;
• carrots - 1 pc.;
• beets (large) - 1 pc.;
• garlic - 7 cloves;
• red pepper - 1 tbsp

Of course, you can’t do without a marinade, for it you need:

• water - 1 l.,
• salt - 2 tbsp.
• sugar - 1 cup.
• apple cider vinegar - 200 gr.
• peppercorns - 8 pcs.
• bay leaf 5 pcs.
• vegetable oil - half a glass.

Cooking process: coarsely chop the cabbage. You can immediately cut the forks into 4 parts, and then these large pieces into 4 parts. Do not grate beets and carrots, but simply cut into half-centimeter circles, divide each round in half. Peel the garlic and chop coarsely. Add red pepper. Prepare a large container and lay the vegetables in it in layers, alternating the prepared ingredients.

Proceed to the preparation of the marinade: boil water, add salt, sugar, pepper, bay leaf. Boil for another 5-7 minutes and remove the bay leaf. Add vinegar and oil.

Then pour everything with boiling marinade, put oppression so that the brine is on top of the vegetables, let it cool and put it in the refrigerator for 4 days. Then you can eat!

Cabbage pickled with lemon or citric acid

The recipe for cabbage pickled with pepper and lemon has deservedly found a lot of fans. The cabbage is juicy and tasty.

To prepare it, you will need:

• cabbage - 3 kg;
• sweet pepper - 1 kg;
• lemon - 1 pc;

Marinade:

• water - 1 l.;
• honey - half a glass;
• salt - 2 tsp

Cooking process:

Cabbage is cut into strips, sweet pepper - into thin strips, lemon - into circles. These ingredients are placed in jars, and then poured with boiling brine. Then cover all the jars with plastic lids and leave in a cold place (as they cool down) for a day.

Pickled Cabbage with Cranberries

Cabbage with cranberries is an amazing recipe, this dish can decorate both a regular and a festive dinner.

For cooking you will need:

• white cabbage - 2 kg.
• carrots - 1-2 pcs.
• cranberries -300-350 gr.

For the marinade, take:

• water - 1 l.;
• salt - 50 gr.;
• honey - 100 gr.
• apple cider vinegar (6%) - 100 ml.

Cooking process: Rinse the berries well. Chop cabbage, grate carrots, mix with cabbage and cranberries. Pour water into a saucepan, add honey, salt and vinegar. Bring to a boil. Then turn off and let cool, pour vegetables. Cover the top with a plate and set the oppression, and then leave in a cool place for 2-3 days.

Pickled cabbage "Spicy finger lick"

For spicy lovers, this recipe will be a real find. You and your loved ones will immediately like this dish. It is also quite simple to prepare.

You will need:

• cabbage - 2 kg.
• beets - 1 pc.
• garlic - 3 cloves.
• half a hot pepper.
• water - 1 l.
• sugar - 0.2 kg.
• vegetable oil - 5 tablespoons,
• salt - 3 tbsp.
• vinegar (6%) - 0.2 l.
• bay leaf - 3 pcs.
• peppercorns - 5 pcs.

Cooking process:

Cabbage must be cleaned from the top leaves, cut the head of cabbage into 4 parts, remove the stalk, and then cut into squares. Add finely chopped garlic. And put it all in a three-liter jar. Periodically tamp it in a jar, the cabbage should be “up to the shoulders” of the jar.

Then prepare the marinade: pour water into the cabbage, add sugar, vegetable oil, spices, peppers and beets (cut into small cubes). Put the pan on the fire, bring to a boil, then lower the heat and let it simmer for about 3 more minutes. Remove from heat, remove bay leaf, now add vinegar. After that, pour cabbage with hot marinade and leave to cool on the table. When the jar has cooled, it must be closed with a lid and put in the refrigerator. After 12 hours, the cabbage will be ready.

How to cook garlic cabbage with hot pickle in 2 hours

A quick recipe that many will love. For cooking you will need:

• cabbage -1.5 -2 kg.
• carrots - 2 pcs.
• garlic - 3 cloves.
• bell pepper - 1 pc.

For the marinade, take:

• water -1 l.
• table vinegar 200 ml.
• vegetable oil - 200 ml.
• salt - 3 tbsp.
• sugar - 8 tablespoons
• bay leaf - 5 pcs.

The cooking process consists of the following steps: cut the cabbage into large pieces, grate the carrots on a coarse grater and chop the garlic, cut the bell pepper into slices, mix it all. Prepare the marinade. Boil water first, then add all marinade ingredients and boil again. Pour the vegetables with the prepared marinade, put under oppression.

After 2 hours, the snack will be ready.

Delicious pickled cabbage with bell pepper

To prepare this recipe you will need:

• cabbage - 2 kg;
• carrots - 1-2 pieces;
• bell pepper - 1 pc;

For marinade:

• water - 1 l;
• salt - 1 tbsp;
• sugar - 3 tablespoons;
• vinegar - 1 dessert spoon.

The cooking process, in principle, is standard. Finely chop the cabbage, cut the carrots and bell pepper into small strips. Then mix everything gently and put it in a three-liter jar. Important: do not wrinkle!

Prepare the marinade. Boil water, add all ingredients. Let it simmer a little longer, then turn off the heat and pour the hot marinade over the vegetables. Once the vegetables with the marinade have cooled, they can be put in the refrigerator. You can eat the next day.

homemade pickled red cabbage recipe

Pickled red cabbage is also a very popular dish. This is the most common recipe.

For cooking you will need:

• red cabbage - 1 fork;
• bay leaf - 3 pcs;
• peppercorns - 10-15 pcs;
• Carnation;
• cinnamon - half tsp;
• salt - 1.5 tablespoons;
• sugar - 3 tablespoons;
• table vinegar - 0.25 l.;
• water - 1 l;
• vegetable oil - 50 ml.

Cooking process: chop the cabbage, put it in a jar and tamp it well. Boil the marinade. Let it boil for 3 minutes, add vinegar at the end. You can add both hot and cold marinade. In the first case, it pickles faster. After 2-3 days, the snack will be ready.

Pickled cabbage in large pieces without seaming

A quick recipe, without any twist. A short marinating time provides a hot marinade, and as soon as the appetizer is cooled to 4 degrees, it can be considered ready.

For cooking you will need:

• cabbage - 2 kg;
• Carrots -2 pcs;
• water - 1 l;
• garlic - 3 pcs;
• table vinegar (9%) - 0.2 l;
• salt - 3 tablespoons;
• sugar - 8 tablespoons;
• bay leaf - 4 - pcs.;
• peppercorns - pieces 5-7.

The cooking process is quite simple: cut the cabbage into large pieces, at least 5 by 5 cm, carrots into thin circles or strips. Layer vegetables tightly. Prepare the marinade and pour over the vegetables with the boiling marinade. As soon as the container cools down (about 1.5 hours later), we remove it in the cold.

After 2-3 hours, the cabbage is ready and you can eat!

Recipe for quick pickled red cabbage slices

The appetizer according to this recipe comes to readiness somewhere after a day, but it is worth noting that every day its taste is revealed better and better.

For cooking you will need:

• cabbage - 1 pc.;
• carrots - 2 pcs;
• beets - 1 pc;
• garlic - 1 head (if you do not like spicy, you can reduce to a few cloves).
• celery sprigs - a couple.

for the marinade you will need:

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• water - 1.5;
• salt - 7 tablespoons;
• sugar - one and a half glasses;
• peppercorns and bay leaf to your taste.

Cooking: cut the prepared head of cabbage lengthwise into 8 parts, then cut each part across into small squares and divide into leaves. Grate beets with carrots on a coarse grater, then mix with finely chopped garlic. Place prepared vegetables in a jar or some other container in layers, tamping a little. Then prepare the marinade - just put all the remaining ingredients in a saucepan and fill with water. Bring it all to a boil, then cool a little and pour over the vegetables.

Everything, we wait after this day and you can eat!

Pickled Sweet Cabbage Recipe in Just 8 Hours

If you love sweet cabbage, then this recipe is for you! It is quite easy to prepare it, for this you need:

Chop a kilogram of cabbage into narrow strips. Finely chop a bunch of celery. Grind the carrots finely, you can even use a blender. Mix all these ingredients well and place in containers. Then prepare the marinade. To do this, take 0.4 liters of water. Put 1 tbsp in it. salt, sugar 2 tbsp. and let it boil, let it simmer for 3 minutes over low heat, and then remove from heat. Then add 1 tsp. essences of vinegar. Pour all the vegetables with this marinade and leave to cool for a while, then put it all in the refrigerator and after 8 hours the cabbage is ready.

Pickled cabbage “Five minutes”

This recipe is loved and appreciated by many. Cabbage cooks quickly and is very tasty. To prepare it you will need:

• cabbage - 1.5 kg.
• beets - 1 pc.

For marinade:

• water - 1 l.;
• vinegar essence - 1 tsp;
• sugar - 200 gr.;
• salt to taste.
• a mixture of cloves and cinnamon - a pinch.

Cooking process: in 1 l. water, add vinegar essence (1 tsp), add spices and boil. After boiling, strain the marinade, put cabbage and beets there, chop the cabbage finely, and the beets into strips. Boil a little so that the cabbage softens a little. Then remove from heat and leave to cool. You can eat all this as soon as the snack has cooled down!

Instant cabbage with garlic

A simple salted cabbage that will delight both you and your loved ones with its taste. Among the ingredients should be highlighted:

• cabbage -2 kg;
• carrots 2 pcs;
• garlic - 3 cloves;
• vinegar (9%) - half a glass.
• water - 1 l.;
• vegetable oil - a third of a glass.

Finely chop the cabbage, grate the carrots, finely chop the garlic, mix everything well.

Now move on to the marinade. Put 1 liter of water to boil, add all the other ingredients, bring to a boil and turn off the heat. Let cool 10-15 minutes, then pour over vegetables and press down. Cabbage is at room temperature for a day, and then put in the refrigerator.

Recipe for crispy pickled cabbage for the winter

If you want to cook pickled cabbage for the winter, then prepare three-liter jars for this and take the following ingredients:

• cabbage - 2 kg;
• carrots - 1 pc;
• garlic - 3 cloves;

You can’t do without a marinade either, for him take:

• water - 1l;
• salt - 2 tablespoons;
• vinegar (6%) - 2 tablespoons;
• vegetable oil - 0.2 l;
• sugar - 0.1 kg.
• bay leaf and peppercorns - to taste.

Cooking process: clean the forks from dirty and spoiled sheets, wash it thoroughly. Cut the cabbage - this can be done with stitches and large squares. Cut the carrots into chips or chop with a combine. Finely chop the garlic. Layer vegetables in sterilized jars (garlic, then cabbage, then carrots). Don't pack them too hard, because the marinade should seep well between the vegetables.

Prepare the marinade as follows: boil the water, add all the other ingredients and let it boil for a couple of minutes, mix everything and remove from heat. after that, the marinade is poured into jars, they are closed with ordinary plastic lids, wrap them in a warm blanket and let them cool, then put them in a cold place. The cabbage will be ready in a day.

salted cabbage recipe

To prepare this recipe, take:

• cabbage - 3 kg;
• carrots - 0.4 kg;
• salt - 2 tablespoons;
• sugar - 1 tbsp;
• water (boiled) - 1 l;

Cooking process: chop the cabbage, coarsely grate the carrots. Then put vegetables in a 3-liter jar and press. Dissolve the spices in water, fill the jar with brine and put it in a bowl (cabbage juice may overflow during fermentation). Keep in a warm place for 3 days, and then put it in a cold place. Snack is ready!

Having studied all the recipes, you can easily choose the most suitable one for you, and taking into account our advice and your skills, the dish will turn out to be really very tasty!

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