Cabbage is one of the most popular vegetables in the world. It has its own healing properties. Many people are used to associating it as a borscht dressing or one of the ingredients for a salad. One of the most popular recipes is a great snack for your table.

There are some tips for making it. For pickling this wonderful vegetable, almost all varieties are suitable, not only white cabbage. It is advisable to choose tight forks. It also goes well with other vegetables, carrots, bell peppers, beets and many others.

Today we will analyze with you 5 simple and quick recipes for making pickled cabbage. I also propose to evaluate the wonderful recipes

Ingredients:

• Cabbage - 1 fork
• Beets - 1 (large)
• Garlic - 10 cloves
• Bay leaf - 5 - 7 pcs.
• Peppercorns - to taste
• For the marinade:
• Water - 1 liter
• Salt - 2 tbsp spoons
• Sugar - 150 gr.
• Vegetable oil - half a glass
• Vinegar 9% - 150 gr.

Cooking method:

1. We clean the cabbage from the upper, soft leaves. We cut it, cut out the head of cabbage, cut it into petals (sizes at your discretion).

2. Peel the garlic, chop it into circles.

3. Wash the beets under running water, cut into strips.

4. Now let's prepare the marinade. Pour 1 liter of water into an enamel pan, add 2 tbsp. tablespoons of salt, 150 gr. sugar, vinegar 9% and vegetable oil. We carefully alter everything, put on fire and bring to a boil.

5. In the meantime, take a large bowl, bowl, bucket or saucepan and begin to lay the ingredients in layers. First, cabbage, then beets, garlic, bay leaves and peppers, until the very top of the container.

6. Marinade has boiled, turn off and fill in our prepared ingredients.

In order for the cabbage to cook faster, pour it over with hot marinade.

7. Cover the bucket with a plate and put pressure on it so that the cabbage is completely marinated.

8. When the marinade has completely cooled down, put the cabbage in containers and put it in a cool place.

Serve to the table, bon appetit.

Instant cabbage with vinegar recipe

Ingredients:

• Cabbage - 1 kg.
• Carrots - 1 pc. (average)
• Bulgarian pepper - 1 pc. (middle)
• Garlic to taste
• For the marinade:
• Water - 450 ml.
• Salt - 1 tbsp a spoonful of salt (with a slide)
• Sugar - 100g.
• Vegetable oil - 100 ml.
• Vinegar 9% - 100 ml.

Cooking method:

1. We clean the cabbage from the upper leaves, chop finely.

2. Then peel the carrots, rinse them under running water and rub on a coarse grater.

3. Wash the Bulgarian pepper, cut out the stalk, seeds and cut into strips.

4. Peel the garlic and cut it arbitrarily.

5. Put the cabbage in a saucepan, knead it with your hands so that it sags slightly and gives juice.

6. Add carrots and mix well.

7. Then put the pepper, garlic and mix gently with your hands.

8. Prepare the marinade. Pour 450 ml into an enamel pot. water, add 1 tbsp. a spoonful of salt, 100 gr. sugar, 100 ml. vegetable oil.

9. Put on fire, bring to a boil (if desired, you can add black peppercorns, bay leaf). Let it boil for 2-3 minutes, pour in the vinegar and remove from heat.

10. Pour the cabbage with hot marinade and mix thoroughly, tamp it slightly so that the liquid appears from above. Then we put the plate and load on it.

11. Leave at room temperature for 6 - 8 hours, then transfer the resulting blank into a glass container and put it in the refrigerator. Enjoy your meal.

Delicious pickled cabbage in a jar for the winter

Ingredients:

• Fresh cabbage - 1.5 - 2 kg.
• Carrots - 1 large
• For the marinade:
• Water - 4 glasses (for 1 3-liter jar)
• Salt - 1 tbsp the spoon
• Sugar - ½ cup
• Vinegar (70%) - 1 tbsp. the spoon
• Pepper to taste
• Bay leaf - to taste

Cooking method:

1. We start to cook the marinade. Pour 4 cups of water into an enamel pot, put on fire. When the water starts to boil, add half a glass of sugar, 1 tbsp. a spoonful of salt, 1 tbsp. a spoonful of vinegar essence, bay leaf and peppercorns to taste, mix everything and taste (if you wish, you can add more ingredients).

2. We begin to boil the marinade, cover with a lid and let it boil for 10 minutes.

3. At this time, we will chop the cabbage. We take and clean from the upper leaves, and then finely chop.

4. Peel the carrots, rinse and rub them on a coarse grater. We put carrots and cabbage in one container.

5. Marinade is prepared, filter and let cool slightly.

6. We take a 3-liter sterilized jar, pour the marinade into it and begin to lay the ingredients, tamp so that the cabbage is in the brine.

7. Then we close the jar with a capron lid and put it in a cool place. Enjoy your meal.

How to cook sweet cabbage

Ingredients:

• White cabbage - 1.5 kg;
• Carrots (small) - 1 pc.;
• Bay leaf - 2-3 pcs.;
• Coriander beans - 1 tsp;
• Refined vegetable oil - 3-4 tbsp. l.

For the marinade:

• Water - 0.5 liters;
• Sugar - 0.5 cups;
• Coarse salt - 1 tbsp l .;
• Vinegar 9% - 0.25 cups.
• Glass with a capacity of 200 ml.

Cooking method:

1. Thinly chop the cabbage, put it in a large container.

2. Wash the carrots, peel them, add them to the container and mix well.

3. Take a 3-liter jar and fill it with cabbage, bay leaves and coriander seeds. We tamp well, fill the jar to the top and pour in vegetable oil.

4. In order to prepare the marinade, we need. Pour water into a saucepan, add salt, sugar, put on the stove and boil for about 3 minutes. After boiling, pour in the vinegar, after 10 minutes remove from the stove. Pour it into a jar, close the lid, let it cool at room temperature, then put the jar in the refrigerator for 8 hours. After 8 hours, the workpiece is ready, you can serve it to the table. Enjoy your meal.

Video recipe for pickled cabbage pieces

Good appetite!

Please tell me, who doesn't like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the blanks that we try to cook, these are some of the most beloved and popular!

It's too early to ferment cabbage. The cold has not yet come to store it. Is it possible to ferment and store in the refrigerator ... But it's time to cook pickled cabbage. Cabbage has already gained strength and all the necessary vitamins, and therefore it will turn out delicious, crispy and healthy.

You can pickle cabbage and harvest it for the winter by screwing the lids. But today we will cook instant pickled white cabbage, which is not necessary to roll up in jars. As a rule, the prepared snack can already be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its taste at all.

It is very convenient to prepare such a snack ahead of time, before some holiday. She is always welcome at the festive table for any occasion. Whether it's a birthday or New Year!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. It is delicious, which is prepared with beets and carrots. And today I will share a few more delicious recipes that I think you will like. These will be both very simple recipes and recipes a little more complicated. And everyone can choose a recipe for themselves.

Delicious pickled cabbage

A very simple cooking recipe is captivating to cook such cabbage quite often. Prepares quickly, eats quickly and tasty.

We need:

• cabbage - 1 fork per 2 kg
• carrots - 1 pc
• garlic - 4 cloves

For the marinade:

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pieces
• peppercorns - 10 pcs
• cloves - 5 pieces
• bay leaf - 3 pcs
• vinegar 9% - 100 ml (or apple cider 6% - 150 ml, or 1 half teaspoon essence)

Preparation:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

For crispy pickled cabbage, choose tight, strong forks for its preparation.

2. Peel and grate carrots for Korean carrots.

3. Stir the cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crumple.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let it simmer over low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Get the bay leaf. And then, hot, pour into the cabbage with carrots. Mix gently. Let stand to cool completely. Stir the contents periodically.

8. Transfer to a three-liter jar with the marinade. There is no need to report to the very top. Refrigerate overnight. The next day, you can already eat cabbage.

9. But it will be the most delicious for 2-3 days.

When serving, ready-made cabbage can be poured over olive or other. You can serve it as an appetizer or salad, adding chopped onions or fresh herbs to it. You can make vinaigrette from it, it turns out it is very tasty and aromatic.

The cabbage itself has a sweet-sour-salty taste, it crunches pleasantly, and turns out to be very tasty! And although now you can buy pickled cabbage all year round in the store, but it will not be as tasty as your own homemade cabbage.

And as you can see, preparing it is absolutely no difficulty, and it will take half an hour at most.

Instant pickled cabbage with bell pepper

Cabbage prepared according to this recipe can be considered early maturing. It gains flavor very quickly, and you can eat it the next day.

We need:

• cabbage - 1 fork (2 kg)
• carrots - 2 pcs (medium)
• bell pepper - 1 pc (medium)
• cucumber - 1 pc (medium)

• water - 1 liter
• salt - 1 tbsp. heaped spoon
• sugar - 3 tbsp. spoons
• vinegar 70% - 1 dessert spoon, or 1 tbsp. incomplete spoon

Preparation:

1. Chop the cabbage with a food processor, grater or knife.

2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. This will make the salad look very nice.

3. Peel the bell pepper and cut into long thin strips.

4. Stir all the ingredients in a large container; it is good to use a basin or large saucepan for this purpose.

It is better to stir with your hands so that the vegetables do not crumple and do not let the juice flow. No need to crush them!

5. Put the vegetables in a clean and scalded three-liter jar with a fairly dense layer. Tamp them lightly with your hand or spoon. You do not need to stack the cans to the very edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt and sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over vegetables. Allow to cool.

8. Put in the refrigerator. Store there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and topped with oil.

Pickled cabbage with beets - Gurian cabbage

According to this recipe, cabbage turns out to be tasty, crispy, moderately spicy and very beautiful. Good for any festive table and for a regular dinner with boiled potatoes, or for any other dish. Stores very well in the refrigerator for a long time. The only drawback is that it eats up very quickly! But there is one more advantage, which I did not indicate above - it is quick and ready!

We need:

• cabbage - 1 fork (2 kg)
• carrots - 1 pc (medium)
• beets - 1 piece (large)
• garlic - 7-8 cloves
• red capsicum - 1 pc (or 1 tablespoon of ground red)

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 1 glass
• apple cider vinegar - 1 glass
• peppercorns - 6-8 pieces
• bay leaf - 3-4 pcs
• vegetable oil -0.5 cups

Preparation:

1. Cut the cabbage into rather large pieces. You can first cut the forks into 4 parts right along with the stump. Then cut each part into 4 more parts.

To make the cabbage crisp, choose tight, dense forks. In this case, the marinade will marinate the surface well and will not "ruin" the leaves.

2. Cut the beets and carrots into round beets about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel the garlic and cut into long thin slices.

4. Peel off the seeds of hot chilli and cut into long strips. When working with peppers, it is best to use gloves.

5. Prepare a suitable sized saucepan. We lay out all the prepared ingredients in layers, repeat the layers several times.

6. Prepare the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5 - 7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Fill the contents of the pan with the prepared boiling marinade.

9. Cover with a flat plate, which we slightly press down, so that the brine is on top, and all the contents of the pan are hidden under it.

10. Let cool and refrigerate for 4-5 days.

11. Serve as a snack.

Such an appetizer is very colorful and bright, it can decorate any festive table. You can prepare it ahead of time, since it is well stored. We often prepare such a snack for the New Year! And she always has a place on this day!

Since the appetizer is spicy, men love it very much. You can make it even spicier by adding an extra pod of red pepper, or ground red.

Pickled cabbage spicy with ginger

Useful properties in combination with its unique qualities are known to everyone. Have you tried to cook pickled cabbage with ginger? Not? You have lost a lot! Cook it once and then give everyone the recipe!

We need:

• cabbage - 1 fork (2 kg)
• carrots - 1 pc
• bell pepper - 1 piece
• ginger - 70 gr
• garlic - 4-5 cloves

For the marinade:

• water - 1.5 liters
• salt -3 tbsp. spoons
• sugar - 5 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• ground black pepper - 0.5 tsp
• bay leaf - 3 pcs
• apple cider vinegar - 150 ml

Preparation:

1. Chop the cabbage into thin strips. Grate the carrots for the Korean carrots. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel and cut the ginger into very thin, translucent slices.

4. Place everything in a suitable sized saucepan and stir gently. No need to crumple.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove the bay leaf and add vinegar.

6. Pour the boiling marinade over the contents of the saucepan. Press down firmly with a flat plate, which we use as oppression. The brine should completely cover all vegetables.

7. Cover and leave to cool completely. Then refrigerate. After 24 hours, a delicious and beautiful snack is ready!

8. You can store such cabbage for a month in the refrigerator. Well, if it lasts, of course!

This appetizer, like the previous ones, will appeal to everyone, without exception. And ginger will give it a completely new, spicy taste like nothing else. You know how delicious pickled ginger is. And here it is also combined with cabbage. The recipe - just "lick your fingers"!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago, our neighbor shared this recipe with me. I liked it both for its taste and for its original name. After some time, with the advent of the Internet into my life, I learned that such an interesting name - "kryzhavka" came from the word "kryzh", that is, a cross. And everything turned out to be very simple, because it is into 4 parts that we cut the cabbage when we want to pickle it according to this recipe.

We need:

• cabbage - (small forks, a little kilogram)
• carrots - 2 pcs (medium)
• bell pepper - 1 pc (optional)
• garlic - 4-5 pieces
• cumin - 0.5 tsp

For the marinade:

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
• allspice -4 pcs
• peppercorns - 5-6 pieces
• vegetable oil - 0.5 cups

Preparation:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Put chopped cabbage there and cook over medium heat for 10 minutes.

3. Remove the cabbage pieces with a slotted spoon and place them in cold water to cool as quickly as possible. As soon as the water becomes warm, it will again need to be changed to cold. And so on until the cabbage is completely cool.

4. Chop the garlic as small as possible, you can use a garlic press.

5. Grate carrots for Korean carrots. If adding bell pepper, then cut it into thin strips.

6. Prepare the marinade. To do this, boil water, add sugar, salt and peppers to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. We immediately turn off the fire.

7. Put the cabbage in a suitable saucepan, sprinkle with caraway seeds and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave to cool completely. Then we put it in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour the marinade with carrots. If desired, you can drizzle with oil and sprinkle with fresh herbs, fresh garlic or onions.

Pickled cabbage with vegetables and apples - a very tasty recipe

We need:

• cabbage - 1 fork (2 kg)
• carrots -3-4 pcs (medium)
• bell pepper - 3-4 pieces
• sweet and sour apples - 3-4 pcs
• garlic - 1 head
• bitter pepper - 1 pod

For the marinade:

• water -2 liters
• salt -4 tbsp. spoons
• sugar - 1 glass
• apple cider vinegar 6% - 3/4 cup
• peppercorns - 15 pieces
• allspice -5-6 pieces
• cloves -5-6 pieces
• bay leaf - 3-4 pcs

Preparation:

1. First, cut the cabbage into 4 parts, and then each of the parts again in half at least lengthwise, at least across, as you like. The stump need not be removed, so the leaves will hold better.

2. Peel the bell peppers and also cut into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).

3. Cut the carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts, depending on the size, but just before placing it in the container so that they do not darken.

6. You can marinate cabbage with vegetables and apples in a large saucepan or in jars. I marinate in a saucepan. Therefore, I put the cabbage in it first, sprinkle it with a little garlic. Then carrots, peppers, hot peppers and garlic again. And the last to go are the apples.

6. Prepare the marinade. To boil water. Put all the ingredients for the marinade in hot water except the vinegar.

7. Boil the marinade for 5-7 minutes, then add the vinegar. Wait until it boils again and turn off the gas.

8. Cut apples, you can directly with seeds. And immediately pour over the boiling marinade. Remove the bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover and leave to cool completely.

10. Then put in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples are ready.

The cabbage is delicious and crispy. All vegetables and of course apples are also very tasty.

Pickled cabbage in Georgian style

I also suggest watching the video recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, and everything is prepared almost the same way.

Here, admire what beauty it turns out!

Features of cooking delicious pickled cabbage

• you can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red and Peking (Korean chim-chim, or chamcha), and colored.
• for pickling, you should choose tight, dense forks. From such heads of cabbage, the appetizer always turns out to be crispy and tasty.
• you can cut the forks into strips, large or small pieces, or even quarters
• you can only pickle cabbage, or you can marinate with other vegetables such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

• garlic is almost always added, less often onions are added. If you add onions, then the cabbage will have an “onion” taste.
• a variety of peppers, coriander, cumin, rosemary, bay leaves, cloves are used as spices
• sometimes, instead of a mixture of spices, ready-made spices are added to make Korean carrots, and in one of the recipes we even used ginger
• it is advisable to remove the bay leaf after boiling the marinade so that it does not give bitterness. Although someone does not clean up. But when I was studying, I was taught to clean.
• vinegar can be used apple cider, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you prepare completely different varieties of pickled cabbage. Change the spices a little - and the taste will already be completely new. Add certain vegetables, and the appetizer will acquire a new color and new notes of taste. And by manipulating the peppers, we get a spicy appetizer, not too spicy and not at all spicy.

I really enjoy playing with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can paint absolutely any "tasty" picture called "Pickled cabbage". And even if the name is not entirely poetic, but it is very even culinary!

Enjoy your meal!

Instant pickled cabbage with vinegar is a favorite of many people. Of all the blanks, it is the most popular. In addition, if this is instant cabbage, then it is not necessary to roll it into jars. Usually you can eat it in a day. Thanks to this, many people prefer to cook it for various holidays and feasts.

Pickled cabbage: a simple recipe

For cooking, you will need 1 cabbage forks for a couple of kilograms, 1 carrot and 4 garlic cloves. To prepare a marinade, you need the following ingredients: for 1 liter of pure water - 2 tablespoons each. sugar and salt, 4 tsp. allspice and 10 black peppercorns. Additionally, you need 100 ml of vinegar with a 9% concentration, a few bay leaves and a clove.

Marinating is carried out in stages:

1. First, cut the cabbage into thin strips. To do this, you can use a grater, a combine or an ordinary knife. Thinner strips. For crispiness after cooking, it is recommended to choose strong and tight forks.
2. Peel the carrots and chop them with a grater - make the shape like the Korean one.
3. Combine both vegetables in a large bowl or saucepan. You can use a basin. Do not knead the mixture with your hands.
4. Peel and cut the garlic into thin slices.
5. Now it is supposed to cook the marinade. It is necessary to boil the water and add all the remaining ingredients there. Do not add vinegar yet. Now boil the mixture again for 6 minutes. Finally add the vinegar and all the garlic. Remove the bay leaf from the solution.
6. Pour it into a container with carrots and cabbage and mix thoroughly. Now wait for the solution to cool down. Stir occasionally.
7. Sort cabbage, carrots with marinade into 3 liter jars. You do not need to fill them completely to the very neck. Now the containers need to be placed in a cold place overnight. The next day, sweet pickled cabbage will be ready to eat. But it will be most delicious if you wait 2-3 days.

When serving, it is recommended to pour a small amount of any vegetable oil on the dish (but it is best to use olive oil). You can serve cabbage both as a snack and as a salad. It is recommended to add onions and herbs. You can still make a vinaigrette from such a dish. The dish tastes sweet, sour and salty at the same time. The cabbage is very crispy and smells good.

There are a number of features of the preparation of pickled cabbage that are recommended to be taken into account in order to get a delicious dish. These include the following:

1. Not only white cabbage lends itself to pickling. Any variety is suitable for this procedure: colored, Beijing, red and others.
2. It is recommended to choose dense and tight forks so that the cabbage crunches after pickling.
3. You can cut cabbage into small and large pieces, strips, quarters.
4. You can process more than one cabbage in the marinade. It is recommended to add other vegetables there, and not only carrots. For example, you can add beets, bell peppers. Viburnum and cranberries are good additions. Plums, apples, lingonberries are perfect for this.
5. Be sure to add garlic. It is included in all recipes. But onions are added less often. When used, the finished cabbage has a characteristic flavor.
6. From spices, pepper, bay leaf are suitable. Less commonly used are rosemary and cumin. You can also add coriander and cloves. All this gives the dish unforgettable flavors and aromas. Sometimes, instead of spices, ready-made mixtures are used separately, which are used to make Korean carrots. By the way, you can also add ginger.
7. It is recommended to remove the bay leaf so that a bitter taste does not appear from it.
8. Vinegar is suitable for grape, apple, table vinegar. You can also use essence. In addition, it can be replaced with fresh kiwi or lemon juice.

Pickling cabbage with peppers and beets

Making pickled cabbage with bell peppers is pretty simple. In addition, it will quickly gain taste, so the next day it is already allowed to eat it. This will require 2 kg of cabbage, 2 carrots, 1 medium sized bell pepper and 1 cucumber. To prepare a marinade, you will need 1 liter of water:

• salt - 1 tablespoon;
• sugar - 3 tablespoons;
• vinegar - 1 incomplete large spoon.

The cooking process includes the following steps:

1. Chop the cabbage with a knife, grater or food processor.
2. Grate cucumber and carrots. In this case, the shape should be the same as when cooking Korean carrots. The straws should be neat and long. Then the dish will turn out to be very beautiful.
3. Peel the bell pepper and cut it into strips too.
4. Combine all ingredients in a large bowl or saucepan. It is recommended to stir by hand. Vegetables should not be wrinkled, otherwise juice will start to stand out.
5. Place the vegetables tightly in 3 liter jars. It is allowed to tamp the contents a little with your hands or with a spoon. No need to fill the jar to the brim.
6. Now you need to prepare the marinade. To do this, boil water, pour sugar and salt into it. Then turn off the heat and add vinegar. Mix everything thoroughly and pour into jars with vegetables.
7. Wait until the solution cools down, then remove the containers for storage in the refrigerator.

There is another recipe - Gurian cabbage. In this case, beets are used in addition to the main vegetable. It turns out to be a very tasty and crunchy dish. In addition, it is also very beautiful, since due to the beets, the cabbage also turns reddish.

You need to prepare cabbage weighing 2 kg, 1 carrot, 1 beet, 1 pod of red pepper. It can be replaced with a large spoonful of powdered red pepper. It also needs 8 more garlic cloves. For the marinade, you will need 2 tbsp for 1 liter of water. salt, 1 glass of sugar, the same amount of apple cider vinegar, a few peppercorns and bay leaves. In addition, you will need another half cup of vegetable oil.

Cooking includes the following stages:

1. Cut the cabbage into large pieces. You can cut the entire forks into 4 parts, and then each separate one - into 4 more.
2. Peel the beets and carrots and cut into circles. Their thickness should be approximately 5 mm. If the beets are too large, then each circle can be cut into 2 halves.
3. Peel the garlic and cut into slices.
4. Remove the seeds from the capsicum and cut into long strips. It is recommended to wear gloves during this procedure.
5. In a large saucepan, lay out all the ingredients in layers one by one. Then repeat these layers.
6. Now it is supposed to cook the marinade. Boil water and pour in all the ingredients except oil and vinegar. Boil for 6 minutes. After that, remove the bay leaf and pour the oil and vinegar into the solution.
7. Pour vegetables in a saucepan with a boiling mixture. Cover with a plate and press down so that the solution is on top. Wait until everything has cooled down and put in the refrigerator for 5 days.

Store such a dish in the refrigerator. The only drawback is that you need to eat it as quickly as possible.

Unusual recipe

For cabbage, it is recommended to use ginger in the pickling process in some recipes. It has many beneficial properties. In addition, the dish tastes very unusual, but pleasant, so you need to try it at least once in your life, and you will definitely like it.

To prepare it, you need to prepare the following products: 2 kg of cabbage, bell pepper (1 piece), carrots (1 piece). You will also need 5 more garlic cloves. Ginger requires about 80 g. To cook cabbage in the marinade, you will additionally need 1.5 liters of water, 6 tablespoons. sugar, the same amount of butter, 4 tbsp. salt. A few more bay leaves, 150 ml of vinegar (in this recipe, use only apple cider) and 0.5 tsp. ground pepper.

Cooking in this way includes the following basic steps:

1. Chop the cabbage into strips.
2. Grind the carrots on the grater that is used to make Korean-style carrots.
3. Cut the bell pepper into strips.
4. Cut the garlic into slices or strips.
5. Peel the ginger root and cut into thin circles - they should be translucent.
6. All of the above ingredients must be folded into a saucepan and mixed thoroughly - you can do it by hand. Do not crush food, otherwise juice will start to stand out.
7. Now you need to start preparing the marinade. It is necessary to boil the water and pour all the remaining ingredients into it, with the exception of the vinegar. Boil the solution for 6 minutes, then remove the bay leaf and pour out the vinegar. Mix everything thoroughly.
8. The marinade must be poured into the pan where vegetables and other products were already stacked earlier. Then you need to cover the contents of the pot with a large plate, using it as a press.
9. Cover the pot and wait until the solution and all contents have completely cooled. Then put the container in the refrigerator. In a day, the appetizer will be ready. It can be stored in a cold place for up to a month.

Everyone will like this dish. Plus, it's also very useful.

Pickling cabbage with apples

In addition to the above, there are many other interesting recipes. You can also cook cabbage with the addition of not only vegetables, but also apples, which will then be pickled together. A very tasty dish will come out. For 2 kg of the main vegetable, you will need 3 medium-sized carrots, the same amount of bell peppers and apples. By the way, the fruits must be necessarily sweet and sour. You will also need 1 head of garlic and 1 pod of pepper. To prepare the marinade, you need 3 tablespoons of 2 liters of water. salt, 1 glass of sugar, an incomplete glass of vinegar. Then you will need a few more bay leaves, 5 carnations, 15 peppercorns.

You need to cook as follows:

1. Chop the cabbage, making 4 slices, and then cut each into 4 more slices.
2. Peel the peppers and cut into 8 slices, making the feathers. Hot peppers must be cut in half. The seeds must be removed as they add bitterness. This procedure is best done with protective gloves on.
3. Peel the carrots too, and then cut into circles. Their thickness should be about 5 cm.
4. Peel the head of garlic and cut the cloves into slices.
5. Cut the apple into 6 slices. Do this just before putting them in the pot, otherwise they will darken.
6. Put all the food that has already been peeled and chopped into a saucepan. You can use a basin, cans and other large containers at your own discretion. First you need to lay out the cabbage itself. Then pour in the garlic. Then lay out the carrots and peppers in layers. Then add hot pepper and garlic. In the end, all that remains is to put the apples.
7. Now it remains to prepare the marinade. It is necessary to boil the water and pour all the ingredients into it. Then boil for 5 minutes. At the end, remove the bay leaf and add the vinegar. Now wait again until the solution is boiled and pour it into containers filled with vegetables. Pour them over as soon as the apples are cut.

Conclusion

Instant pickled cabbage dishes are the favorites of many people. And not only because of their pleasant taste, but also because they are easy to cook. And then - it remains to wait only 1-2 days. Because of this, many families prefer to make such dishes for the holidays.

Cabbage in hot brine is a very familiar dish that can be cooked in minutes. This recipe uses the most affordable ingredients, so everyone can make such a snack. Sauerkraut comes out very juicy, crunchy and incredibly tasty. It can be served on a plate with different pickles, pickled cucumbers, tomatoes, bell peppers are perfect - you will get a wonderful assorted appetizer. From such a blank, you can make quick salads, for example, a vinaigrette, or even stew it with meat and vegetables. Cabbage in hot brine with garlic and vinegar is perfect for preparing first courses, side dishes, casseroles, pies.

Taste Info Vegetable snacks

Ingredients

• White cabbage - 1 kg;
• Carrots - 200 g;
• Garlic - 1 head;
• Water - 1 l;
• Salt - 2 tablespoons;
• Sugar - 100 g;
• Vinegar - 80 ml.

How to cook garlic hot pickle cabbage, quick-cooking snack

Rinse the white cabbage under water and remove the top leaves. Cut off any damaged areas of the vegetable with a sharp knife. Divide the head into several quarters or parts so that it is convenient for you to grind it. Use a sharp knife to cut the cabbage into medium or small strips. You can also use a food processor or special shredder. Place the shredded cabbage in a large bowl for easy mixing with the rest of the ingredients.

Peel and rinse the carrots under running water. Grate it on a coarse grater or cut into thin strips, and then add to the bowl of cabbage. Peel the cloves as well, and try to chop as small as possible, in slices or chunks. You can use a grater or a special press. Add to the rest of the vegetables.

Now we need to tackle the hot pickle for instant cabbage. Bring one liter of water to a boil, add salt, sugar and vinegar. If desired, you can put a bay leaf and several carnation flowers. Stir the brine well and bring it to a boil.

Transfer the vegetable mass to a convenient container or container with a lid. Pour hot brine over it and tamp it lightly with a spoon so that all the chopped vegetables are covered with liquid. If the marinade is not enough, do not worry, after a while the cabbage mass will settle. Cover with a lid and leave to infuse for 1.5-2 hours, in a room with room temperature.

Hot-grilled cabbage with garlic is completely ready. Put it on a beautiful dish, garnish with herbs and serve as a salad or use it to prepare other dishes. Store the workpiece in the refrigerator, covered with a lid. Enjoy your meal!

Note to the hostess:

• The longer the cabbage is left, the tastier it will be. This is the beauty of almost all pickles.
• Several apples can be added during the cooking process. They should be peeled and grated on a coarse grater. The cabbage will acquire an original taste.
• If you use such cabbage for salads, be sure to squeeze the juice out of it. This will extend the shelf life of the dish.
• Try the recipe too, it also uses hot brine.

Whatever I do out of it, it always turns out delicious. But nevertheless, I prefer quick recipes, since in my family the peasants are painfully impatient, give them everything at once.

In search of new recipes for myself, I found a wonderful article about sauerkraut on the site, there are a lot of interesting options, I recommend you to familiarize yourself with them https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v-banke .html. But let's still return to our topic and try to prepare a very tasty pickled appetizer.

Before you start cooking, be sure to rinse it and remove the top leaves. As they can be too soft and have spoiled spots.

Instant pickled cabbage (crispy and juicy)

Cooking with this recipe is very easy and simple. Time will take you a little, and you will get extraordinary pleasure from eating it. Such cabbage is not stored for a long time, as it is eaten instantly. Be sure to try cooking it.

Ingredients:

• White cabbage - 2.5 kg
• Carrots - 1-2 pieces
• Garlic - 3-4 Cloves
• Water - 1 liter
• Vinegar 9% - 0.5 cups
• Sugar - 0.5 cups
• Vegetable oil - 0.5 cups
• Salt - 2 tbsp spoons
• Bay leaf, black pepper and sweet peas, cloves to taste

Preparation:

1. Chop the cabbage into strips. Grate the carrots on a coarse grater. And prepare the rest of the food for pickling.

2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, put salt, sugar, peppercorns, bay leaves and cloves there. Pour in vegetable oil and boil. Once it boils, add the vinegar and turn it off.

3. While it is cooking, mash the cabbage well with your hands until it gives juice. Add garlic and carrots passed through a press to it. Stir evenly.

4. Now you can pour the marinade over the vegetables. With the help of a crush, tamp everything well. Cover it with a plate and place the load. Leave at room temperature overnight.

5. And in the morning you can already eat it or put it in jars and put it in the refrigerator. It turns out to be very juicy and crunchy, and the taste is simply extraordinary.

Fast and tasty cabbage marinated with hot pickle and vinegar

And this method is even faster. You can eat it literally in 3 hours. Just in the morning you will make and for lunch there will be a wonderful appetizer for the main course, and put the rest in the refrigerator. It won't stay there for long, I assure you.

Ingredients:

• Cabbage - 4 kg
• Onions - 1-2 pieces
• Carrots - 1 pc
• Garlic - 5 cloves
• Honey -1 tbsp
• Water -1.5 liters
• Vegetable oil - 200 ml
• Vinegar 9% - 100 ml
• Salt - 4 tablespoons
• Sugar - 250 gr

Preparation:

1. Let's start by preparing vegetables. Chop the cabbage in the usual way: using a knife, a grater with a special attachment or a food processor. Grate the carrots on a coarse grater. Cut the onion into half rings. Chop the garlic finely with a knife.

2. The next thing to do is prepare the brine. Pour water into a saucepan. Add sugar and salt to it, mix. Then add honey, stir again and pour vegetable oil into it. Stir well and put on fire. Bring to a simmer and add vinegar. Leave to simmer for another 20-30 seconds and turn off.

3. While the brine is boiling, mix the cabbage and carrots in a deep dish or bowl. Then add the onion and garlic and stir again. Stir everything better with your hands.

4. Pour the hot marinade evenly over the vegetables and stir gently. Then place a plate on top, press down a little so that the brine appears on top and completely covers the cabbage. Put a load on top and leave it literally for 2-3 hours to be salted.

5. After the elapsed time, remove the weight and plate. Arrange vegetables in clean, sterilized jars, tamping properly. Close the jars with ordinary nylon lids and store them in the refrigerator. It can be stored in the cold for 2 months. But in my family, it does not cost so much, since it is eaten very quickly.

Instant pickled cabbage with bell pepper

According to this recipe, cabbage turns out to be simply amazingly tasty and very crispy. This is how I have been cooking for many years and have never heard any negative feedback. She not only cooks very quickly, but is also eaten just in flight.

Ingredients:

• Cabbage - 1 kg
• Carrots - 1-2 pieces
• Sweet pepper - 1 piece
• Garlic 2-3 cloves
• Sugar - 2 tablespoons
• Salt - 1.5 teaspoons
• Vegetable oil - 50 ml
• Vinegar 9% - 3 tablespoons
• Water - 150 ml

Preparation:

1. Chop the cabbage into thin strips and place in a deep bowl. Add sugar and salt there. Then stir lightly and remember it with your hands to make the juice stand out.

2. Cut the carrots into strips or grate them on a coarse grater. Pepper seeds and cut into thin strips. Put everything in the cabbage, add chopped garlic there and salt. Mix everything evenly.

3. Pour boiled water at room temperature, vegetable oil and vinegar into the vegetables. Mix everything well again. Cover the vegetables with a plate and place the oppression on the plate. Then refrigerate for 5-6 hours.

4. And after 6 hours you can eat it. It turns out to be very tasty and crispy. It can be stored in the refrigerator for up to 2 weeks in sterilized jars.

Pickled cabbage recipe with beetroot and carrot chunks: quick and tasty

If you marinate our cabbage with beets, then it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be just amazingly tasty, do not hesitate.

Ingredients:

• Cabbage - 1 head of cabbage
• Carrots - 1 pc
• Beets (medium) - 1 piece
• Garlic - 4 cloves
• Water - 1 liter
• Vegetable oil - 100 gr
• Vinegar 9% - 200 gr
• Sugar - 100 gr
• Salt - 2 tablespoons

Preparation:

1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm circles. Cut the garlic into slices.

2. We begin to put everything in the jar. Place 1/2 part of the beets on the bottom of the jar. Then some of the carrots. Next, put a part of the garlic and lay half of the cabbage on top, stack it very tightly. Then repeat the layers.

3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into a saucepan, add sugar and salt. Stir, put on fire and bring to a boil.

4. After the marinade has boiled, pour it into the jar. Close the jar with a nylon lid and leave to cool completely, then put it in the refrigerator. In a day, she will be ready to eat.

Pickled cabbage with vinegar, oil and carrots in a 3 liter jar

Here's another quick pickle recipe. The cabbage turns out to be so extraordinary and crunchy that the tongue can be swallowed. This salad goes very well with potatoes and fresh herbs. Once I tried adding cilantro greens there. My husband and girlfriend really liked it, but I didn't. Apparently cilantro is clearly not my favorite greens. But here everything is not for everybody.

Ingredients:

• Cabbage - medium head
• Carrots - 2 pieces
• Garlic - 2 cloves
• Water - 1 liter
• Vegetable oil - 0.5 cups
• Sugar - 0.5 cups
• Salt - 2 tablespoons
• Bay leaf - 2 pieces
• Peppercorns - 2 pieces
• Vinegar essence - 1 tablespoon

Preparation:

1. Chop cabbage into strips, grate carrots on a coarse grater. Stir everything in a deep dish and then put in a 3 liter sterilized jar.

2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait for it to boil, keep it on fire for another 3 minutes and turn it off. Then add garlic passed through a press, vinegar essence to the pan and stir. Now pour the marinade into the vegetable jar. Cover with something on top and leave to cool, then close with a nylon lid and put in the refrigerator.

3. You can eat it in a day. She has an amazing taste, she is very juicy and crispy. Such an appetizer will always be in place on any table.

Video on how to cook cabbage in 2 hours

Do you still have doubts and do not fully understand everything? It doesn't matter, I found a very detailed and understandable video recipe. Having looked at it, you should no longer have any doubts. I wrote out the ingredients, but see for yourself how to cook.

Ingredients:

• Cabbage - 3 kg
• Carrots - 3-4 pieces
• Garlic - 4 cloves
• Water - 1.5 liters
• Vegetable oil - 200 gr
• Sugar - 200 gr
• Salt - 3 tablespoons
• Vinegar 9% - 200 gr

Well, now, I think, no one has any doubts left. You have seen that everything is very simple and quick to prepare, and the result will only please everyone. When serving, you can add your favorite herbs, such as dill or parsley.

You have seen very simple and quick recipes on how to make delicious pickled cabbage. Now it remains only to choose the option you like, stock up on food and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.

All I can do is wish you bon appetit. Until!