Cabbage is one of the most delicious and popular vegetables on the winter table, and this popularity is fully justified, because it is in cabbage that all vitamins are stored during the long winter months, including vitamin C, which helps to cope with colds. Sauerkraut contains minerals necessary for a normal acid-base balance, and it is also a low-calorie product that helps to maintain a beautiful figure.

You can prepare cabbage in different ways: ferment, pickle, preserve, make lightly salted.

For harvesting for the winter, it is worth giving preference to late varieties of large cabbage. As a rule, they ferment it in large wooden barrels, glass jars, or any enameled dish that is at hand. Ready cabbage is stored in a cool place, for example, in a cellar or refrigerator, it is worth noting that sauerkraut normally tolerates freezing, without changes in taste and quality indicators.

Cabbage preparations for the winter in jars

Simple and tasty cabbage preparations for the winter in jars, recipes

Traditional recipe for sauerkraut in a jar

Cabbage, fermented according to this recipe, turns out juicy and crispy, goes well when served with onions and sunflower oil.

Ingredients:

• 3 kg of white cabbage;
• 6 pcs. large carrots;
• 1 tablespoon of salt for every kilogram of cabbage.

Preparation:

1. We clean the cabbage from spoiled and damaged leaves, chop it.
2. Wash carrots, peel and rub on a coarse grater.
3. Combine prepared vegetables, salt and mix thoroughly. You can slightly mash the vegetables, so they will give juice and become smaller in volume.
4. We spread the cabbage tightly over the jars, cover with gauze and let stand overnight in a warm place. The most optimal room temperature is 20-22 degrees.
5. The next morning, when the cabbage starts up the juice and begins to ferment slightly, it is not recommended to drain all the juice, only the excess is allowed, then the cabbage will be more juicy. In several places we pierce the cabbage with a stick made of wood or a knitting needle so that gases come out, we repeat this procedure several times over the next three days, then the cabbage can be closed with a nylon lid and stored in a cool place.

Cabbage for the winter with aspirin

The method of harvesting cabbage for the winter is a bit unconventional, but the cabbage turns out to be very tasty and crispy as fresh.

Ingredients:

• 2 pcs. carrots;
• 1 head of white cabbage;
• 90 gr. salt;
• 90 gr. granulated sugar;
• 3 aspirin tablets;
• 3 bay leaves;
• black peppercorns.

Preparation:

1. We free the cabbage from the upper leaves and finely chop or three on a cabbage grater.
2. Wash the carrots, peel and grate for carrots in Korean.
3. Transfer the chopped vegetables to a large bowl and mix thoroughly.
4. Pour a spoonful of sugar, a spoonful of salt into a prepared sterile jar, put one aspirin tablet, bay leaf and 2-3 peppercorns.
5. Fill the jar with cabbage and carrots up to half, tamping a little. Then put the spices in the same proportions again, after which we spread the remaining spices.
6. Gently pour boiling water into a filled jar to the top and let stand for 5 minutes. If the water decreases, top up again and roll up. Turn the closed jar upside down, wrap it up warmly and let it stand until it cools completely, and then put it in a cool place for storage.

Cabbage salad in a jar for the winter

Such a preparation will be an excellent alternative to fresh vegetable salads on the winter table.

Ingredients:

• 5 kg of white cabbage;
• 1 kg of bell pepper;
• 1 kg of carrots;
• 1 kg of onions;
• 0.5 liters of vegetable oil;
• 120 g salt;
• 350 gr. Sahara;
• 50 ml vinegar 6%.

Preparation:

1. Wash carrots, peel and three on a coarse grater.
2. Remove the top leaves from the cabbage and chop it.
3. Remove seeds from bell pepper and cut into strips.
4. Peel the onion and chop it into half rings or cubes.
5. Put the prepared vegetables in a deep bowl, add oil, salt with sugar, vinegar to them, mix and let stand for about 12 hours, stirring occasionally.
6. We put the finished salad in prepared sterilized jars and roll it up with a tin lid, or close it with a nylon lid. The salad is kept in a cool place.

Pickled cabbage with beets in a jar for the winter

Such cabbage will become not only a healthy dish on your table, but also a beautiful decoration thanks to the colorful color of the cans. Another name for this blank:.

Ingredients:

• 1 beet;
• 1 kg of white cabbage;
• 3 cloves of garlic;
• 40 gr. granulated sugar;
• 1 tablespoon salt
• 25 ml of sunflower oil;
• 50 ml of 9% vinegar;
• 2 bay leaves;
• allspice peas;
• 0.5 liters of water.

Preparation:

1. We clean the cabbage and cut it into identical cubes, about 2x2 cm, with the exception of the stump.
2. Chop the garlic and beets. The size of the pieces is not important, the main thing is not to be very large. The garlic can be cut into 4 pieces, and the beets can be cut into medium cubes or slices.
3. We take pre-prepared jars with lids and put a layer of cabbage, then a layer of beets, then garlic and again cabbage.
4. Cooking the marinade. To do this, dissolve the salt and sugar in water, let it boil, pour in the vinegar and immediately turn off the heat.
5. Pour hot marinade into jars and roll up. We turn the closed jars upside down and wrap them until they cool completely, store the workpiece in the cellar or any other cool place.

Designed for the winter. This seemingly simple and familiar culinary ingredient, with the right proportions, can surprise even the most avid gourmets. Below are the most popular and delicious recipes that are easy to perform and even novice cooks can do.

How to choose for blank

When choosing a cabbage head, you should adhere to the following recommendations:

• pick up a head of cabbage and carefully feel it. If it becomes soft when pressed or changes its shape, then feel free to put it aside, such a fork does not fit;
• there should be no spots or cracks on the surface of the leaves;
• the vegetable should have a characteristic pleasant fresh smell;
• carefully examine the stump: it must be at least 2 cm long and white. Only in this case the head of cabbage suits you;
• it is advisable to choose a vegetable with green leaves. This will be a guarantee that he was not frostbitten in winter;
• the weight of the head of cabbage must be more than 1 kg. Ideal - from 3 to 5 kg.

Important! It must be remembered that not all varieties of this vegetable are suitable for harvesting. The most suitable varieties are mid-season and late.

Salting

Cooking salted cabbage for the winter is slightly different from pickling it. Below is a recipe for delicious and proper salting in beets.

Ingredients

For 4-5 liters you need:

• 1 cabbage head;
• - 2 pcs.;
• - 1 PC.;
• - 1 tbsp. l .;
• 1 small hot pepper;
• - 5 pieces.;
• black peppercorns - 10 pcs.;
• - 2 pcs.;
• - 1 umbrella;
• - 2-3 branches.

• half a glass of sugar;
• half a glass of sunflower oil;
• salt - 2 tbsp. l .;
• half a glass of vinegar.

Preparation

In order to cook delicious salted cabbage, follow these steps:

1. Cut the vegetable into large chunks, but so that they go into the jar.
2. Peel and cut into small round pieces.
3. Be sure to sterilize jars before use. Put all the spices, herbs on their bottom, then tightly fold the finely chopped cabbage heads with beets and carrots.
4. In order to prepare a delicious marinade, pour salt and sugar into water, add sunflower oil there. Boil everything, leave it for 1 minute. Then remove from heat, pour in vinegar and mix everything well.
5. Pour the still hot marinade into the jars of the vegetable mixture, then cover and leave to sterilize for half an hour. Roll up the cans, turn them over and leave them in this position for a couple of days. Choose a cool place for storage.

Did you know? There is an assumption that the word "cabbage" comes from the ancient Greek and Roman words "kaputum", ie.« head» , which corresponds to the rather peculiar form of this vegetable.

Pickled

1. First, the brine is prepared, that is, we dissolve the salt in hot water.
2. The cabbage is finely chopped, and the carrots are grated, then everything is mixed.
3. The resulting mixture is dipped in parts into chilled brine for 5 minutes. Then the cabbage is taken out of it, squeezed out and transferred to another container. Repeat this procedure with the entire mixture.
4. Put all the cabbage in jars, tamp it well, cover it with plastic lids and leave it overnight.
5. After a day, take the jars out into the cold.

Did you know?Cabbage began to be cultivated in Ancient Egypt in the 15th-10th centuries BC.

Pickled

Inexpensive, low-calorie, and most importantly - a useful and very tasty addition to your table for the winter will be pickled cabbage. The recipe for its preparation is very simple and does not require much time.

Ingredients

If you want to marinate a vegetable so that it has a juicy and unique taste, then you will need:

• - 1 kg;
• - 3 pcs.;
• - 2 pcs.;
• allspice peas - 4 pcs.;
• - 1/4;
• - 3 pcs.

• water - 300 ml;
• salt - 70 g;
• sugar - 220 g;
• 4% apple cider vinegar - 300 ml.

Preparation

So, the recipe consists of the following:

1. Cut the head of cabbage into strips, and grate on a coarse grater, cut into half rings. Next, everything needs to be mixed in a special container, add there, peppercorns and grate a little nutmeg.
2. The marinade is prepared as follows: water is boiled, then salt and sugar are added there. After a minute, everything is removed from the heat, and vinegar is poured in.
3. Pour the prepared marinade over the prepared vegetable mixture. After that, press down the cabbage with any weight so that it is completely in the marinade.
4. After 6-7 hours, put the slightly pickled vegetables in the jars, covering them with polyethylene lids.

Important!It is best to store cans in a refrigerator or basement at a temperature of +3 .. + 4 ° C.

A unique appetizer is ready!

Another popular and very tasty cabbage preparation for the winter is salad prepared in jars. Even in winter, you will feel like you are eating a freshly prepared summer vegetable salad.

Ingredients

Based on 8 half-liter cans of lettuce, you will need:

• any grade - 2 kg;

Cabbage is a healthy, traditionally Russian vegetable, without which it is impossible to imagine a family meal at any time of the year. And how to do without borscht, cabbage soup, cabbage hodgepodge, especially when the vegetable season is over? This is where our art of stockpiling comes to the rescue. Any cabbage: white cabbage, red cabbage, cauliflower, kohlrabi must be preserved for a long time. Cabbage preparations for the winter are tasty and healthy! That only the queen of winter tables is worth - sauerkraut, rich in vitamin C. But you should not limit yourself to harvesting only sauerkraut or pickled white cabbage for the winter. Very interesting and tasty, for example, cauliflower for the winter, pickled in jars.

Every experienced housewife knows a lot of recipes for delicious cabbage for the winter. These are various cabbage salads for the winter, cabbage hodgepodge for the winter. After all, the hostess's task is not just to preserve all the benefits of the autumn harvest for the winter, but also to greatly facilitate the cooking process for herself in the cold season. Delicious cabbage for the winter is always ready to help. Cabbage salads are made with the addition of various vegetables. Cucumbers with cabbage for the winter, carrots and cabbage for the winter, cabbage with cucumbers and tomatoes for the winter, etc. are excellent. Cucumber and cabbage salad for the winter is generally a classic of winter dinners. With proper processing, such salads can be stored for a long time without loss of taste. Do not give up such a pleasure, take care of cabbage harvesting. Moreover, there is a choice: you can make cabbage for the winter in jars, you can marinate cabbage for the winter, you can ferment it, salt it, chop it in salads, etc.

In general, as soon as cabbage is not prepared for the winter, the recipes for this dish are varied. All of them are worthy of your attention, but you should take a closer look at the pictures of cabbage for the winter. Recipes with a photo of such a winter treat will help you choose the option you need.

We think we have raised an urgent topic - harvesting cabbage for the winter, recipes and advice from experienced chefs - at your service:

Later cabbage is more valuable for harvesting, it contains more sugar;

Ripe head of cabbage is large, strong. Its leaves are light and shiny, without visible cracks or spots;

The stump should be thrown away with all methods of processing and shredding, because it is in it that all the negative accumulates;

Cabbage should be pickled based on apple cider vinegar, tartaric vinegar or citric acid. Our grandmothers used aspirin, try it too;

You cannot use aluminum dishes for pickling cabbage; take glass, enamel or wooden containers;

Remember that when you add beets or bell peppers to salads, your dish will be sweet;

An open salad jar needs to be used up quickly, as in a few days it will not taste good;

If you fry the pickled cabbage a little, it will be an excellent filling for pies, dumplings, etc.

Although cabbage is a product that has been on sale for a whole year, the price for it sometimes jumps so much that you are amazed. Therefore, it is better not to take risks, but, having caught the moment when the cost of the product has dropped to sufficiently satisfactory, buy several heads of cabbage and carry out preparations. In any case, canned cabbage for the winter has never been superfluous in the refrigerator. Any holiday when you don't have time to do something was saved by a jar of cabbage. It doesn't matter which one. With or without cranberries, salted or pickled. This is truly a panacea. Cabbage for the winter in pieces in jars, cooked with beets, will give the festive table a touch of the Caucasus. It's simple. If desired, any table can be made amazing with the help of the simplest and most affordable products.

Cabbage for the winter in banks

What will be needed:

• White cabbage - 5 kg;
• carrots - 1 kg;
• salt - 90 g;
• filtered water - 1.5 l;
• black pepper - 12 peas;
• lavrushka - 6 leaves.

Cooking step by step:

1. This rolling cabbage for the winter in jars is a classic option. The recipe is basic, so you can vary it at your discretion without touching the main components specified in the recipe.
2. Remove the cabbage forks from the top leaves. Cut the forks into four pieces. Chop into thin semi-slices.
3. Wash the carrots well. Peel. wash. Rub with a coarse grater.
4. Combine carrots and cabbage to mix evenly.
5. Next, you should prepare the fill. Pour filtered water into a large saucepan. Pour in sugar, salt. Throw lavrushka into a saucepan. Boil the contents for ten minutes. Then take out the lavrushka and throw it away. If you wish, you can take the lavrushka out of the saucepan and move it to the jars in which the cabbage will be stored.
6. Remove the saucepan from the plate marinade.
7. Arrange the spices in pre-sterilized jars and pack the prepared cabbage. Pour marinade over it. Seal with nylon caps and transfer to a cold place. A simple recipe for flying cabbage is ready for the winter.
8. Cabbage costs two weeks. Then it is sealed with lids.

Cabbage pickled for the winter

What will be needed:

• white cabbage - 7.0 kg;
• fresh carrots - 650 g;
• salt - 130 g;
• dill (seeds) - 30 g.

• filtered water - 1.0 l;
• vinegar - 200 ml;
• salt - 30 g;
• sugar - 30 g;
• cloves - 5 buds per liter jar;
• black peppercorns - 6 peas per liter jar;
• Jamaican pepper - 2 peas per liter jar;
• lavrushka - 2 leaves per liter jar.

Cooking step by step:

1. Process the cabbage forks. Remove the top sheets. Cut into four pieces. Shred with thin semi-chips. Transfer the chopped cabbage to a large bowl.
2. Rinse carrots thoroughly. Peel. Rub with a coarse grater. Pour into a bowl of chopped cabbage. Sprinkle salt over the surface. Add dill seeds. Mix well with light pressure. Cover with foil or a lid and let the cabbage stand for three hours.
3. Pouring marinade. Pour the juice from the cabbage into a saucepan. It should be about 1.5 liters. If there is less juice, add a little water. Pour salt and sugar into a saucepan. Bring the mixture to a boil. Remove foam. Pour in vinegar.
4. Thoroughly rinse prepared containers. Put cabbage and spices in them. Seal. Pour in hot fill. Cover with lids. Here's how easy it is to cook cabbage for the winter in jars.
5. Sterilize half-liter containers for 20 minutes. Liters - half an hour each. Then roll up the cans. Put on the lid. Wrap up with a blanket. Cool completely.

Cabbage for the winter with pepper

What will be needed:

• fresh carrots - 1.0 kg;
• cabbage b / c - 5.0 kg;
• salt - 120 g;
• granulated sugar - 350 g;
• sweet pepper - 5.0 kg;
• refined oil - 500 ml;
• turnip onions - 1.0 kg;
• vinegar - 200 ml.

Cooking step by step:

1. Wash the carrots thoroughly. Peel off the peel. Wash again. Grind with a coarse grater.
2. Process the cabbage forks. Remove the top sheets. Cut the forks into pieces. Rub them with a grater.
3. Wash the pepper. Cut the ponytail. Remove seeds. Cut the peppercorns into half strips.
4. Wash the onions. Free from husks. Chop into thin half rings.
5. Transfer the processed vegetables to a prepared bowl / bowl. Pour the amount of oil specified in the recipe into a bowl. Add sugar. Add salt and set aside for 12 hours. During this time, the contents must be stirred several times.
6. Next, the cabbage is packed in sterilized jars, rolled with lids. And put away for storage. Cabbage in jars for the winter rolled up with lids without sterilization is ready.

What will be needed:

Recipe for a 3 liter jar of cabbage for the winter

• white cabbage - 2.0 kg;
• carrots - 350 g;
• sweet pepper - 600 g;
• allspice - 11 peas;
• ground nutmeg - 7 g;
• filtered water - 1.0 l
• salt - 160 g;
• sugar - 400 g;
• vinegar - 500 ml;
• lavrushka - 6 leaves.

Cooking step by step:

1. Wash the cabbage. Process. Remove the top leaves.
2. Wash the pepper. Cut the ponytail. Remove seeds. Cut into semi-strips.
3. Place prepared food in a large saucepan.
4. Add lavrushka, allspice and nutmeg there.
5. Next, fill in. Dissolve sugar and salt in water until completely dissolved. Cook for a minute. Then remove from heat. Add vinegar.
6. Pour boiling water over the cabbage. Cover with a lid or plate. Place oppression on top. The cabbage should be completely submerged in the pot.
7. After 6-8 hours, the cabbage is ready.
8. Storage: capped with plastic lids in the cold. Storage temperature 3-4 ° Ϲ.

Recipe for pickled cabbage in jars with slices of beets for the winter

What will be needed:

• cabbage forks b / c - 2.0 kg;
• ripe beets, burgundy, not fodder - 300 g;
• garlic - 25 g.

Pouring marinade:

• filtered water - 1.0 l;
• granulated sugar - 95 g;
• salt - 95 g
• black peppercorns - 11 peas;
• lavrushka - 5 leaves;
• vinegar - 125 ml.

Cooking step by step:

1. How to cook cabbage for the winter in jars every housewife knows. Not everyone knows how to cook cabbage with beets.
2. Wash the cabbage. Remove the top leaves. Cut the fork into a large cube, cutting off or breaking the thickenings on the leaves.
3. Rinse the beets with a kitchen brush or foam sponge. Clean up. Cut in circles first. Then - with a thin semi-straw. If you are too lazy to cut, you can use a coarse grater.
4. Free the garlic from the husk. Clean the teeth. Cut into thin rings.
5. Mix all prepared ingredients thoroughly in a large container. Then put, lightly tamping, in a three-liter jar.
6. Next, you should prepare the marinade. Pour filtered water into a saucepan. Place on moderate heat, add salt to the boil, add sugar. Throw lavrushka and peppercorns into a saucepan. Boil for about 10 minutes. Remove spices with a slotted spoon. Add vinegar. Mix. Remove from heat. Cool down.
7. Pour the chilled marinade filling into the jar of cabbage. Pour in the center, into the cabbage itself. Try to keep the marinade away from the glass.
8. Cool the contents of the jar. Place it in the refrigerator. You need to put it on the bottom shelf of the refrigerator. Let stand for a day. Then cover the jar with a plastic lid.

How to make sauerkraut in jars with honey for the winter

What will be needed:

• cabbage b / c - 1.0 kg;
• carrots - 100 g;
• caraway seeds (seeds) - 3 g;
• apple - 200 g;
• filtered water - 1.0 l;
• salt - 60 g;
• honey - 60 g.

Cooking step by step:

1. Rinse the cabbage thoroughly. Pick up the top leaves. Then cut the forks into four pieces. Chop into thin strips.
2. Wash the carrots. Peel and chop with strips or coarse grater.
3. Next, you should combine the prepared products. Pour caraway seeds to them. Mix thoroughly. You do not need to press while stirring.
4. The resulting mass should be placed in a pre-prepared jar. Tamp lightly, without strong pressure. Add the processed apple, chopped into strips.
5. Prepare the brine. Pour water into a saucepan. Add salt. Boil the mixture. After boiling, remove the fire. Add honey to the saucepan. Stir thoroughly so that the honey is completely dispersed.
6. Pour the prepared sauce into the cabbage. The cabbage should be completely covered with marinade. It is recommended to put oppression on top. Cover the jar with gauze or a lid.
7. Keep the workpiece warm for three days. Periodically, the cabbage needs to be pierced with a bamboo stick. If foam appears, remove with a spoon. Cabbage should be marinated all the time.

Then place the container in a cool place for a week. Then transfer the finished cabbage into convenient jars and put in the cold.

Cabbage contains many vitamins, such as potassium, calcium, phosphorus, sulfur, vitamins U, P, K. But most of all, cabbage is rich in vitamin C. In the summer-autumn period, getting fresh heads of cabbage rich in vitamins is not so difficult than in winter.

In the article we will talk about how to stock up on this valuable product ourselves for the winter and how to pickle cabbage for the winter.
The pickling process does not take away most of the beneficial vitamins from vegetables, thanks to the minimal heat treatment. In addition, pickled cabbage contains less acid than sauerkraut. That has a beneficial effect on the assimilation of this product.
Consider several options for harvesting cabbage for the winter.

This is the most classic cooking option, it contains the minimum set of products that can always be found in the kitchen. And when used, it can be cut into various sizes for any dish. We marinate it in a three-liter jar.

Required composition of ingredients:

• cabbage - 1 kilogram;
• water - 1 l.;
• acetic acid (70% solution) - 2 tsp;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vegetable oil - 1 tbsp. spoon.

Marinating cabbage for the winter in jars recipes:

1. We prepare the vegetable: we free it from spoiled leaves, rinse it well, dry it and cut it into pieces (you choose the size of the pieces yourself, so that it is convenient to fold it tightly into the prepared dish).
2. We put it in a jar.
3. Prepare the marinade: pour water into a saucepan, add salt and granulated sugar. After boiling, pour in vinegar, oil. Everything needs to be mixed well so that the oil disperses well throughout the container, set on minimum heat and cook for 3-5 minutes.
4. Pour the marinade into a jar with our preparations, cork tightly with lids and leave for 3 days in the room to cool and marinate.
5. After this time, our workpiece can be placed in a cool room (cellar, pantry, refrigerator).

Pickling instant cabbage

This recipe is good in that it takes very little time from the beginning to full cooking, so you can enjoy pickled cabbage on the same day. This option is very good for late autumn harvesting, or when there is an instant desire to try marinades.

Ingredients:

• young cabbage heads - 2 kilograms;
• table salt - 2 tablespoons;
• granulated sugar - 3 tablespoons;
• acetic acid (9% solution) - 100 milliliters;
• 7 cloves of garlic;
• black peppercorns - 7 peas;
• bay leaf - 4-5 leaves;
• carrots - 2 pcs;
• water - 1 l;
• vegetable oil - 150 ml.

Instant pickled cabbage with vinegar:

1. Wash the vegetables well, dry them, remove spoiled leaves if necessary.
2. Pour water into a saucepan with the addition of bay leaves, pepper and salt. Then add sugar and bring to a boil. Cook over low heat until salt and sugar dissolve (5-7 minutes).
3. At the last stage, add acetic acid. Then stir the marinade and remove the saucepan from the stove. Put the brine to cool.
4. Mix the cabbage with the carrots. Next, add garlic, passed through a garlic press (if it is not at hand, you can also rub it through a fine grater).
5. Put all the vegetables well in a jar, add warm brine to them. Close the lid tightly and leave in the room for 3 hours. And now our product is ready.
6. In finished form, store in a refrigerator with brine.

Pickled cabbage for the winter is very tasty

For lovers of peppercorn products, you can use the following recipe. The marinated product gets a spicy aftertaste and is well suited as a side dish for main courses, and for spicy lovers also as an appetizer.

Required Ingredients:

• cabbage - 2.5 kilograms;
• garlic - 3 not very large heads;
• carrots - 5 pcs. medium size;
• 1 liter of water.

To prepare the brine you will need:

• 250 grams of water;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• ground hot pepper - 2 tablespoons;
• vinegar 70% - 1 tablespoon;
• sunflower oil - 1 tablespoon.

Pickled cabbage for the winter in jars recipes:

1. Cut the washed cabbage into pieces and put in an enamel bowl.
2. Grate the carrots on a coarse grater.
3. Chop the garlic.
4. Mix all the vegetables.
5. Mix the remaining marinade ingredients and add to the cooked vegetables.
6. Boil 1 liter of water in a saucepan and pour over the food cooked in the basin. Mix all products well, then leave to infuse for 3 days.
7. Ready spicy cabbage can be put into jars or containers. Keep refrigerated. If there is not enough space in the refrigerator, and there is a risk of spoiling the product in the room, then you can use a simple freezing method. Fold in plastic bags and send to the freezer. It is undesirable to freeze the entire preparation, because the defrosted product is better suited for borscht, cabbage soup, various soups.

How to pickle cabbage in jars for the winter with aspirin

Cabbage cooked for the winter according to this recipe turns out to be crispy and snow-white, like just cut from the garden. Such blanks can be stored for a single winter. Also, this recipe will allow you to diversify the classic preparations for the winter and will surprise both guests and your household with a delicate taste.

For a three-liter jar, you will need the following products:

• 1 kg. fresh white cabbage;
• 4 medium-sized carrots;
• 3 tbsp. l. salt;
• 3 tbsp. tablespoons with a slide of sugar;
• 3 bay leaves;
• black pepper in a pot - 6-8 peas;
• 3 aspirin tablets;
• 1 liter of water.

Marinating cabbage in jars for the winter recipes:

1. We shred the washed and dried cabbage. Carrots are rubbed on a coarse grater, or cut into strips. Everything gets mixed up.
2. Put 1 spoonful of sugar and salt on the bottom of the jar, put 1 tablet of aspirin (acetylsalicylic acid), bay leaf, pepper on top.
3. Apply shredded products in dense layers. The first layer - seasoning, has already been put. Then add cabbage with carrots until the middle of the container.
4. Repeat the seasoning layer. And add vegetables again.
5. Boil water and pour half into a jar.
6. Then we continue to spread the cabbage further. When the jar is full to the neck, add salt, granulated sugar and aspirin in the last layer. Place the remaining pepper and spicy leaves on top. Pour boiling water over everything. Cork tightly with a lid.
7. Cover the jars with a thick towel (or other warm cloth). After complete cooling, remove the ready-made jars in a cool place.

Instant pickled cabbage

This recipe is well suited for such a variety as colored (or broccoli), scalded in brine, the inflorescences absorb the spices, while remaining crisp and snow-white, after the marinade in vinegar. If you use young, not very large heads of cabbage, then neat inflorescences will look very original on the table with any dish.
You can harvest in both liter and other cans. The calculations below are suitable for a 3 liter can.

You will need:

• young cauliflower - 1 large head of cabbage;
• black peppercorns - 4 pieces;
• 4 cloves;
• 4-5 pieces of bay leaves;
• one bunch of parsley;
• water - one liter;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 1 teaspoon of acetic acid;
• 10-15 gr. citric acid.

Pickled cabbage recipes are very tasty:

1. Rinse vegetables well under the tap and break into flowers.
2. Pour water into a saucepan and add salt, sugar, citric acid. And also add cloves and bay leaves, then the prepared inflorescences and bring everything to a boil. Reduce heat and simmer for 5-7 minutes.
3. Then each inflorescence individually needs to be pulled out and cooled, and the brine must be boiled for another 5 minutes.
4. Cooking banks. If the blanks are planned to be stored for a long time, then it is better to sterilize the cans (we put a colander on a pot of water and turn the cans on it, as soon as the bottom of the can heats up so that it is impossible to touch the hand - the jar is ready; it takes 20 minutes for a liter jar, for three liters for 30 minutes). For quick consumption, the product does not need to be sterilized.
5. Put pepper on the bottom of the jar, fold the inflorescences. Pour all this with our brine (so that the jar does not crack, it is better to pour the hot brine without touching its walls, but straight into the middle).
6. Add vinegar before rolling up the lids. Just lower it gently on top with a spoon. Turn the jars over and leave to cool.
7. Delicious cauliflower for the winter is completely ready. After it has been infused for a week, you can taste it, if you could not resist until winter.

In addition to the main vegetable - cabbage, preparations can be diversified with other additives. Bell peppers, mushrooms, large pieces of carrots (you can also experiment with whole fruits), apples, etc. Such preparations look like a salad, they can be consumed as a separate dish.

Instant pickled cabbage with bell pepper

Vegetables according to this recipe are best cut into smaller pieces, i.e. Chop the cabbage, and cut the pepper in half rings. Peppers can also be cut longitudinally into strips. Everything is prepared very quickly (from 2 to 3 hours), but it tastes spicy and crispy. Suitable as an appetizer, salad, and as a side dish for main courses.

Ingredients:

• cabbage - 1 large head of cabbage;
• sweet bell pepper - 6 pieces;
• green parsley - 1 bunch;
• water - 250 milliliters;
• granulated sugar - 100-150 gr.;
• salt - 2 tablespoons;
• acetic acid (9%) - 100 ml.;
• sunflower oil - 60 gr.

Pickled cabbage for the winter under iron lids:

1. The necessary vegetables should be well washed and dried, and finely chopped after drying. Mix everything in a separate cup or bowl, add parsley. We let it brew a little, and at this time we turn to the preparation of the brine.
2. Pour water into a saucepan. Salt. Add granulated sugar and boil for a couple of minutes, then pour oil and acetic acid. Mix thoroughly and turn off the stove.
3. Pour the products with the resulting marinade and let it brew for at least 2 hours.
4. After the vegetables are infused, the salad can be folded into jars. In unsterilized containers, the product should be kept in the refrigerator. If the dishes are sterilized, they can be taken out to the pantry, or placed in the cellar. The crispy salad is ready for winter.

The article provides several options for how to pickle cabbage for the winter. You can choose any of the recipes to your taste. It is very useful to stock up on such marinades for the winter. This is an irreplaceable option to support your immunity, and by spring it is the best way to fight vitamin deficiency.

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