Pickled cabbage for the winter is crispy and pungent, at least for potatoes, at least for the meat ... and with a soup, it will go to the sweet heart for the winter!

Recipes:

Winters are long and severe, vitamins are not enough. And here you have more vitamin C than in lemon, and other vitamins and mineral elements, along with plant acids, a whole wagon!

In ancient times, when the Russians still did not know potatoes, the main food for the military squads on a military campaign was bread, cabbage and meat, and in that order.

Look how they fought on the cabbage!

Well, they joked and that's enough, it's time to get down to business. Today we pickle cabbage in three-liter jars, in different ways - with whole slices, and in the form of salad, and with pepper, and with late cucumbers, ripe tomatoes, and apples with carrots and beetroot also find use.

I thoroughly wash the cans in advance with soda, rinse until transparent under running water and sterilize. Personally, I sterilize in the oven in a dry way - I make up and for forty minutes heating to 120-140 degrees. You don’t need to stand near the saucepan with steam, you don’t have to keep watch and the jars remain sterile for longer, because there is no steam vapor on them.

Let's start pickling with the simplest recipes and gradually complicate and bring to perfection!

The recipe is the fastest and simplest, but it turns out very tasty!

• cabbage and carrots in the ratio - to the average forks 2 medium carrots and three cloves of garlic;
• for a marinade in a three-liter jar - half a glass of sugar, two tablespoons of salt, a quarter cup of vegetable oil and a dessert spoon of acetic acid;
• spices for 5 peas of black pepper, 4 cloves and a bay leaf on a jar.

Cooking:

1. We clean vegetables and shred - a cabbage with small straws, three carrots on a grater, you can use a food processor with replaceable nozzles, things will go much faster.
2. At the bottom of a sterilized jar we put garlic, lavrushka, pepper and cloves.
3. We fill the jar with a mixture of cabbage with carrots - it can be mixed, or it can be layers - to whom you like.
4. Boil in a large saucepan an approximate amount of water, so that it suffices to fill all the prepared jars.
5. Pour boiling water over the cans under the most iron lids and cover them with a let stand for 10-15 minutes.
6. Pour the remaining boiling water out of the pan - we will no longer need it.
7. We pour water from the cans into the pan and put on heating, add sugar and salt, multiplying the volume by the number of cans.
8. Give a little boil and pour in vegetable oil and acetic acid.
9. Fill the cans with the marinade, remembering that you need to pour in portions little by little into all the cans in turn in a circle so that all the oil does not appear in one can!
10. We roll up the iron covers, turn them over and set to cool under a fur coat.
11. After cooling, we lower it into the cellar.

Bon appetit on a winter evening!

A spicy snack for a bottle of alcohol among friends - what could be better?

Ingredients:

• two kilos of cabbage;
• large head of garlic;
• three medium-sized carrots;
• litere of water;
• salt a tablespoon with a very large top;
• 2 tbsp sugar;
• burning red pepper, ground teaspoon;
• sunflower oil 2 tbsp. l.

1. Cut the heads of cabbage into a cube with a side of 2-3 centimeters, grate the carrots, chop the garlic finely and mix in an enameled basin or saucepan.
2. Boil a liter of water with the remaining components, add vinegar and oil after boiling, pour the marinade into the cabbage and mix.
3. Let it brew for three days in a cool place, stirring occasionally.
4. Put it in banks and put it in the cellar, use it first of all - such a preparation cannot be stored for years!

Bon Appetit!

A spicy dish of sweet and sour taste is a real vitamin bomb!

What is needed:

• two kilo cabbage;
• big ripe bright Bulgarian pepper with thick walls;
• two carrots;
• head of garlic;
• 1 tbsp salt;
• half a glass of sugar;
• 1 table l vinegar;
• sugar 3 tbsp;
• a quarter teaspoon of black pepper, red hot pepper and coriander;
• two full glasses of water.

How to cook:

1. We clean, wash and chop the vegetables, mix them in an enameled bowl or pan.
2. We cook the marinade, mixing the remaining components, except for acetic acid, which we pour after boiling the marinade.
3. Pour the marinade over the vegetables and mix.
4. We lay out the salad in sterile jars and put in the refrigerator. After 12 hours, you can take a sample.

It is stored in the refrigerator for up to two to three weeks. Bon Appetit!

The correct name for this recipe is Gurian cabbage. Very tasty, beautiful and Georgian spicy!

• water 5 full glasses;
• two heads of cabbage;
• 2 medium beets;
• 2 carrots;
• acetic acid 3 l table;
• half a glass of vegetable oil;
• half a glass of sugar;
• head of garlic;
• salt table l with top;
• five peas of black pepper and a bay leaf.

Cooking:

1. Cut the cabbage into large slices, beets and carrots in strips, garlic into thin slices.
2. Spread vegetables in jars in layers, remembering to add garlic and trying to keep the last layer colored.
3. Boil water and boil the marinade with the remaining components, after two minutes of boiling pour oil and acetic acid and remove from heat.
4. Pour into the jar immediately and roll up the lid. Turn over and cool under a fur coat.

It is stored for a long time and does not lose its taste!

A simple recipe for instant cooking and a classic, traditional taste.

Ingredients:

• five kilos of cabbage with chopped straws;
• 4 medium carrots, more beautiful if chopped with Korean straws, but grated on a grater is quite suitable;
• two heads of garlic finely chopped;
• litere of water;
• three tablespoons of salt topped;
• half a glass of sugar;
• ten peas of black pepper;
• three tablespoons of acetic acid;
• a glass of vegetable oil;
• two bay leaves.

Pickling:

1. Mix vegetables and garlic in a bowl until smooth.
2. Boil the marinade by pouring vinegar after turning off the stove and pour the vegetables.
3. Stir, let it brew for a couple of hours in a cool place and put it in jars.
4. Store in a cellar or refrigerator.

Simple, tasty and spicy!

It is more convenient to do in banks with screw caps.

What do you need:

• two kilos of cauliflower;
• large carrot;
• three cloves of garlic;
• a quarter of a hot pepper pod;
• four peas of black pepper;
• litere of water;
• salt a tablespoon with top;
• acetic acid dessert spoon;
• two tablespoons of sugar.

How to pickle:

1. We disassemble the heads of cabbage into small inflorescences, chop the carrots with chopping sticks, and garlic with plates.
2. We drop half the cabbage in boiling water for two minutes and catch it quickly with a slotted spoon, laying out half of the prepared sterile jars.
3. We put the second part to blanch and quickly spread the carrots and garlic on the banks, add a piece of hot pepper.
4. We spread the second part of the cabbage in jars to the top.
5. Add sugar, salt and spices to the water, bring to a boil and pour in acetic acid.
6. Fill the cans with marinade to the top and twist the lids.
7. We cool in an inverted form under a fur coat and put it into storage in the cellar.

It will be delicious and crispy!

Continuing the topic:

1. Sauerkraut - swallow tongue

Nothing can be easier!

• a kilo of small cucumbers;
• a kilo of cabbage;
• bell pepper;
• three cloves of garlic;
• dill umbrella;
• five peas of black pepper;
• a tablespoon of salt with a large top;
• dessert spoon of acetic acid.

Cooking:

1. We wash and clean the vegetables, cut the forks in large pieces, remove the butt from the cucumbers, remove the seed chamber from the pepper.
2. We put all the vegetables in the jar as tightly as possible, dill, garlic and pepper with peas to the bottom of the jar.
3. We boil water in a pan and fill the jar to the top, let it stand for about ten minutes.
4. Drain the water into an empty pan and bring to a boil again, add salt and vinegar.
5. Pour the marinade into the jar to the top and roll up. Cool down, store in the cellar.

Simple and tasteful!

Tasty and very vitamin! We do in liter jars.

Ingredients:

• 2 small heads of cabbage;
• two large carrots;
• two green apples;
• litere of water;
• three tablespoons of sugar;
• two tablespoons of acetic acid;
• 6 peas of black and allspice;
• a teaspoon of anise seeds, or dill, or fennel.

1. Shred cabbage, carrots and straws.
2. We spread the vegetables in a basin and mix with the seeds of anise or dill, peppercorns.
3. We cook the marinade from water, salt, sugar, two minutes, pour in acetic acid after boiling.
4. The vegetable mixture is placed in jars and pour the marinade.
5. We sterilize in a water bath for 30 minutes and roll up.
6. Cool in an inverted form under a fur coat, store in the cellar.

Before serving, season with vegetable oil, unrefined with the smell of seeds is especially suitable!

Cooking:

1. We cut cabbage into large pieces, pepper into ringlets, after removing the seed chamber, garlic into slices.
2. At the bottom of the jar we put an umbrella of dill and garlic plate, bay leaf and peppercorns.
3. Fill a sterile jar, shake it to be denser, cabbage and tomatoes.
4. Pour boiling water under the very cover and let stand for about ten minutes.
5. We pour the water from the jar into the saucepan and cook the marinade, adding salt and sugar, aspirin, stir until everything is dissolved and remove from heat.
6. Fill the jar under the very cover and roll up. Cool in an inverted form under a fur coat. Store in a cold cellar.

Bon Appetit!

Korean cabbage is very tasty and fragrant, as in the market! The piquant and aromatic taste will appeal to households and guests of your home. Make it easy, almost everyone likes it.

• two kilos of cabbage;
• one big carrot;
• vegetable oil half a cup;
• a third of a glass of apple cider vinegar;
• large head of garlic;
• a tablespoon of sugar;
• half a tablespoon of salt;
• on a teaspoon of cumin, paprika, hot pepper and coriander.

Cooking:

1. We cut the cabbage with a cube with a side of 2-3 centimeters and put it in a basin.
2. Sprinkle with salt and crush with your hands until the juice is released.
3. Shred the carrots on a Korean grater and mix them in finely chopped garlic in a separate bowl.
4. In a pan, heat the vegetable oil with spices, mix and let stand for a while to enhance the aroma.
5. Mix oil with carrots and spread in a basin.
6. We put on oppression and leave in a cool place for a day.
7. Well pour the marinade out and put the cabbage in banks.
8. Boil the marinade, add sugar and vinegar and fill them with jars.
9. Roll up and set to cool down under a fur coat.
10. Store in a cold cellar.

According to this recipe, you can cook cauliflower, which is previously blanched for a couple of minutes. Bon Appetit!

  Super Bonus - instant pickled cabbage recipe in 2 hours

It turns out a real bomb, not a blank - the taste is crazy and the aroma is pleasant. I advise you to cook according to this quick recipe.

Do not be afraid to try to change the recipe and add your own ingredients into it, remember that only preservatives remain unchanged - salt and vinegar!

Whatever I do from it, it always turns out delicious. But still, I like the quick recipes more, 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 on sauerkraut on the site, there are a lot of interesting options, I recommend that you also familiarize yourself with them https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v-banke .html But let's still get back to our topic and try to cook a very delicious pickled appetizer.

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

Instant marinated cabbage (crispy and juicy)

Cooking with this recipe is very easy and simple. It will take you little time, 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 to cook it.

Ingredients:

• White cabbage - 2.5 kg
• Carrots - 1-2 pcs.
• 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 allspice, cloves to taste

Cooking:

1. Chop the cabbage into strips. Grate the carrots on a coarse grater. And prepare the rest of the marinating products.

2. Set aside for now. Let's cook marinade. Pour water into the pan, put salt sugar, peppercorns, bay leaf and cloves there. Pour in vegetable oil and set to boil. Once it boils, add the vinegar on and off.

3. While it is preparing, knead the cabbage thoroughly with your hands until it gives juice. Add the garlic and carrots passed through the press to it. Stir evenly.

4. Now you can pour the vegetables with marinade. Using a pusher, ram everything well. Cover it with a plate and place the load. Leave at room temperature overnight.

5. And in the morning it can already be eaten or laid out in jars and put in a refrigerator. It turns out to be very juicy and crispy, and the taste is just 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 by lunch there will be a wonderful snack to the main dish, and put the rest in the refrigerator. Not for long there she will stand by you, I assure you.

Ingredients:

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

Cooking:

1. Let's start with the preparation of vegetables. Chop the cabbage in your usual way: using a knife, grater with a special nozzle 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 pickle. Pour water into the pan. Add sugar and salt to it, mix. Then add honey, mix again and pour vegetable oil there. Stir well and put on fire. Bring to a boil and add vinegar. Leave to boil for another 20-30 seconds and turn it off.

3. In the meantime, pickle boil, mix the cabbage with carrots in a deep dish or bowl. Next, add the onions and garlic and mix again. Mix better with your hands.

4. Pour the vegetables evenly with a hot marinade and mix gently. Then put a plate on top, squeeze it a little, so that the brine appears on top and completely covers the cabbage. Put the load on top and leave it literally for 2-3 hours to peel off.

5. After the elapsed time, remove the load and plate. Arrange vegetables in clean, sterilized jars by tamping. Close the cans with ordinary nylon lids and store in the refrigerator. It can be stored in the cold for 2 months. But in my family it is not worth so much, as it is eaten very quickly.

Instant pickled cabbage with bell pepper

According to this recipe, the cabbage is just amazingly delicious and very crispy. So I have been cooking for many years and have never heard negative feedback. She not only cooks very quickly, but also eats just on the fly.

Ingredients:

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

Cooking:

1. Chop the cabbage into thin strips, put it in a deep bowl. Add sugar there and salt. Then mix lightly and remember it with your hands so that the juice stands out.

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

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

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

Recipe for pickled cabbage with beetroot and carrot slices: quick and tasty

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

Ingredients:

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

Cooking:

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

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

3. Now proceed to the preparation of the marinade. Pour water, vinegar, vegetable oil into the pan, add sugar and salt. Stir, put on fire and bring to a boil.

4. After the marinade has boiled, pour it into a jar. Close the jar with a nylon cover 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 pickling recipe. The cabbage is so unusual and crispy that the tongue can be swallowed. Such a salad goes well with potatoes and fresh herbs. Once I tried to add cilantro to it. My husband and girlfriend really liked it, but I didn’t. Seen cilantro is clearly not my favorite greens. But here everything is for everybody.

Ingredients:

• Cabbage - an average head of cabbage
• Carrots - 2 pcs.
• Garlic - 2 cloves
• Water - 1 liter
• Vegetable oil - 0.5 cups
• Sugar - 0.5 cups
• Salt - 2 tablespoons
• Bay leaf - 2 pcs.
• Peppercorns - 2 pcs.
• Acetic essence - 1 tablespoon

Cooking:

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

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

3. In a day you can eat it. She tastes amazing, 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

You still have doubts and you 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 doubts. I wrote out the ingredients, but how to cook - see for yourself.

Ingredients:

• Cabbage - 3 kg
• Carrots - 3-4 pcs.
• Garlic - 4 cloves
• Water - 1.5 liter
• 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 are convinced that preparing everything is very simple and quick, and the result will only please everyone. When serving, add your favorite greens, such as dill or parsley.

You got acquainted with very simple and quick recipes on how to cook delicious marinated cabbage. Now it remains only to choose the option you like, stock up on food and start cooking such an excellent salad. Your loved ones will not remain indifferent, I promise you.

And I can only wish you bon appetit. Until!

Cabbage is a universal product not only for preparing various dishes, but also for winter preparations. If you marinate it, it will be ready for use almost immediately. This technology allows you to save useful properties.

For conservation, an autumn crop is best suited. Among the huge number of recipes, I chose several options for preparing a delicious snack. We will add various products and spices to it, and also use cold and hot methods. By the way, from this vegetable you can make a savory snack, which is not inferior to piquant zucchini, called « ».

Such pickling methods can be used not only in autumn for winter harvesting, but also at any time of the year when you want to serve a delicious snack to the table.

To increase the shelf life, you should use only high-quality and natural products, and follow the recipe.

This appetizer is a frequent guest on the table. It is prepared for the holidays and on ordinary days. It goes well with meat dishes, and is also used to make salads. The vegetable is ready to eat after 12 hours.

Ingredients:

• 1 kg of cabbage;
• 1 bell pepper;
• 1 carrot;
• 0.5 l of water;
• 7 tbsp of granulated sugar;
• 1 tbsp salt;
• 6 tablespoons 9% vinegar;
• 80 ml of vegetable oil.

Cooking

First of all, we will prepare the marinade. In a pot of boiling water we send salt, sugar, and also sunflower oil. When the liquid boils, turn off the heat and pour in the vinegar.

We grind the washed carrots on a grater. Remove the seeds from the bell pepper and cut into strips.

From the head we remove the upper limp leaves. Now chop the cabbage in the required quantity.

We send all prepared products to a separate bowl and mix them manually.

Put the salad tightly in glass jars and fill it with the prepared brine. Put the snack in the refrigerator.

After 12 hours, the delicious dish is ready to eat. Bon Appetit!

How to quickly prepare cabbage so that it is crispy and juicy

There are many recipes for pickled cabbage. To choose the right option for yourself, you should try several cooking methods. I offer step-by-step instructions for harvesting crisp cabbage.

Ingredients:

• 3 kg of white cabbage;
• 1 carrot;
• 100 ml of vinegar;
• 200 ml of sunflower oil;
• 3 peas of pepper;
• 3 leaves of parsley;
• 2 tbsp salt;
• 100 g of granulated sugar.

Cooking

In order not to be distracted in the procurement process, we will prepare all the products. In cabbage, remove the upper leaves, and peel the carrots. We wash the ingredients with running water.

We cut the cabbage into strips of small thickness, and grind the carrots on a grater.

We mix vegetables in a separate container, add peas of pepper, bay leaf, salt, sugar and pour vinegar and oil.

We put the salad in sterilized jars and leave to marinate at room temperature for a couple of days. After that, crisp cabbage can be served to the table.

If you want to leave a snack for the winter, then it should be stored in a cool place.

A quick recipe for cooking cabbage in hot brine with vegetable oil

This salad is served with fish, meat, side dishes, and is also an excellent snack for vodka. Pickled cabbage must be served at the festive table. But even on weekdays it is used to prepare a healthy dinner.

Ingredients:

• 1 head of cabbage (2.5 kg);
• 3 carrots;
• 3 cloves of garlic;
• 1 liter of water;
• 100 ml of sunflower oil;
• 100 ml of table vinegar;
• 1 cup of sugar;
• 2 tbsp of salt.

Cooking

We prepare all the necessary products. Thinly chop the cabbage and rub the carrots. Mix the chopped vegetables in one bowl.

Peel the garlic and chop it in any convenient way. If you like to add this ingredient to your dishes, then be sure to get an early harvest.

To cook the marinade, we boil water in a pan, then add oil, vinegar, granulated sugar and table salt to it. Pour salad over with hot brine.

Cover the lid and leave for a day, periodically mixing. We distribute ready-made vegetables to sterile jars and put them in a cool place.

After a day, a snack can be served at the table. It is stored in a cool place for a long time.

Delicious pickled cabbage with beets and apple cider vinegar

A dish prepared according to this recipe will be ready in a day. Therefore, adopt this option. The pickling process itself is quite simple, and even an inexperienced housewife will make such a preparation without much effort.

Ingredients:

• 2 kg of cabbage;
• 5 cloves of garlic;
• 250 g of beets;
• 1 liter of water;
• 150 ml apple cider vinegar;
• 5 peas of pepper;
• 1 bay leaf;
• 3 tbsp salt;
• 3 tbsp sugar.

Cooking

We wash the peeled cabbage and leave it for several minutes so that excess liquid is left from it. Cut into large enough pieces. Peel, then chop the garlic and rub the beets.

Pour water into the pan, send all the necessary ingredients into it, and after boiling, cook for about 10 minutes. At the end of cooking, add table vinegar.

In a sterile jar, alternately lay out cabbage, chopped garlic and beets in layers. Pour the brine and leave the snack for 24 hours.

It is better to store the salad in the refrigerator. Get out of the jar in the right amount when needed.

If you do not like the appetizer with slices, then you can simply chop the vegetable as you wish. The taste of this will not change.

How to quickly pickle cabbage with bell pepper: recipe for a 3-liter jar

This vegetable can be harvested with various products. To make the appetizer delicious, we will add a small amount of sweet pepper to it. In just one day, fragrant and juicy cabbage will be ready.

Ingredients:

• 2 kg of white cabbage;
• 3 bell peppers;
• 2 carrots;
• 2 cloves of garlic;
• 1 onion;
• 2 tbsp 9% vinegar;
• 2 tbsp salt;
• 100 g of white sugar;
• 3 tbsp vegetable oil.

Cooking

We clear peppers from seeds and cut into strips. We shred cabbage in any convenient way: on a special grater, knife, in a food processor. Grate the carrots and chop the onion with garlic, as shown in the photo below.

We send the vegetables into a bowl and salt, pour in the vinegar and sunflower oil. Mix everything well and leave for 2 hours so that they are marinated.

Now it remains to lay out the salad in sterilized jars and close the lids. It is better to eat a snack after a couple of days, when the products are well saturated with marinade.

Pickled sweet cabbage with vinegar in 2 hours

If you urgently need a cabbage snack, then it can be done in just a couple of hours. This salad has a sour and sweet taste. You can pickle vegetables according to this recipe at any time of the year.

Ingredients:

• 1 kg of cabbage;
• 1 carrot;
• 1 onion head;
• 250 ml of water;
• 50 ml of olive oil;
• 30 ml of table vinegar;
• 50 g of sugar;
• 1 tbsp of salt.

Cooking

We wash the necessary vegetables, peel and cut into small pieces or strips. Carrots with onions should be the same size. Then mix everything in a separate bowl.

To make a marinade in a pan with water, we send sugar, table salt, vinegar, and last but not least oil.

We put the container on the stove and bring to a boil, and immediately remove from the heat.

Pour vegetables with cooled brine and leave for a couple of hours at room temperature.

In order for the salad to have a more pronounced taste, it should be closed in sterilized jars and left in the refrigerator for 2-3 days. So it turns out even tastier.

How to prepare cabbage for the winter in large pieces in a pan

Thanks to this recipe, we get a full salad, which can act as a separate dish or served with meat or a side dish. If you wish, you can harvest cabbage in jars if you are going to store it until the winter.

Ingredients:

• 1 fork of white cabbage;
• 200 g of carrots;
• 100 g celery stalk;
• 200 g of sweet pepper;
• 200 g of onions;
• 150 ml apple cider vinegar;
• 100 g of salt;
• 150 g of sugar;
• Garlic;
• Peppercorns

Cooking

We prepare all the necessary vegetables, wash and cut into small pieces of any shape. But we cut the cabbage into large enough pieces, as shown below is not a photo.

Now lay the products in a pan in layers. First, a vegetable mixture, then chunks of cabbage, and on top assorted again. Then pour the marinade. To make a brine in water, mix these ingredients and bring to a boil.

We leave cabbage for 3 days under oppression.

But the salad can already be consumed every other day. It turns out delicious and juicy. Keep it in the refrigerator.

Instant marinated cabbage with vinegar - recipe, like in the dining room

If you like the taste of cabbage salad served in public canteens, then this option is right for you. Snack can be eaten after 30 minutes. See step-by-step cooking technology in the video:

  Now you know how to make a pickled snack at any time in just a few minutes. If desired, add various spices and spices, taking into account your taste preferences. Bon Appetit!

Step by step recipe for hot cabbage with hot pepper for the winter

This pickling option is suitable for people who prefer savory snacks. You can make such a salad very quickly and without much effort. Therefore, take note.

Ingredients:

• 2 kg of cabbage;
• 1 head of garlic;
• 2 pods of hot pepper;
• 300 g carrots;
• 1 liter of water;
• 100 ml of 9% vinegar;
• 3 tbsp sugar;
• 2 tbsp salt;
• 200 ml of sunflower oil.

Cooking

From the head of cabbage we remove the upper leaves, then rinse and leave on a towel to completely dry. After that finely shred. Grind carrots on a coarse grater.

½ part of the head of garlic is passed through a meat grinder, and the remaining cloves will be used as a whole. We cut the burning pepper into small pieces. To make the snack sharper, do not remove the seeds.

In a wide bowl, we spread the carrots, pressed garlic, and chopped cabbage alternately. Between the layers lay the cloves of garlic and bitter pepper.

In boiling water, add sugar, salt, vinegar and oil. When the marinade begins to boil, remove it from the stove and after cooling, fill the bowl with vegetables. We cover the container with a lid and put the load on top.

After a couple of hours, we distribute the salad in sterile jars and send it to the refrigerator for several hours. The next day, the snack will be ready to eat.

Cabbage quick salting with cold marinade for the winter

To pickle cabbage quickly, use this recipe. We don’t need to boil the brine. This method is one of the easiest, and the salad is very tasty.

Ingredients:

• 1 kg of cabbage;
• 1 bell pepper;
• 2 medium-sized carrots;
• 2 cloves of garlic;
• 150 ml of boiled water;
• 3 tablespoons 9% table vinegar;
• 50 ml of sunflower oil;
• 1.5 tsp salt;
• 2 tbsp of granulated sugar.

Cooking

Finely chop the cabbage, add sugar and salt to it and mix thoroughly with your hands. Set aside for now.

Rub the carrots on a fine grater or cut into strips. Grind sweet pepper into thin slices. We send everything to a bowl of cabbage.

Now we pour in the salad water at room temperature, oil and table vinegar mix well. If you wish, you can stir in the water all the ingredients for the marinade and then pour them a snack. Do as you prefer.

Lettuce leave for a couple of hours under oppression. Use any container of water as cargo.

To get a richer flavor, leave the cabbage salad in the refrigerator for at least six hours. Bon Appetit!

Georgian style cabbage without sugar

Georgian cuisine is known not only for its meat dishes, but also for delicious snacks. Vegetables prepared in this way will not leave indifferent even gourmet culinary specialists.

Ingredients:

• 700 g of cabbage;
• 1 carrot;
• 1 beet head;
• 1 onion;
• 1 onion head;
• 750 ml of water;
• 1 tbsp of edible salt.

Cooking

We cut the cabbage in half, and then divide it into several large slices. We prepare all the other vegetables, cut them, as shown in the photo or other shape.

Put prepared foods in layers in a clean and dry liter jar, and sprinkle with salt on top and pour boiled chilled water.

We close the jar with a capron lid and leave it to marinate for at least one day.

To make the taste brighter, serve salad to the table no earlier than three days later. The appetizer will acquire a pleasant color and aroma. Bon Appetit!

How to pickle cabbage with carrots without vinegar (recipe for long-term storage)

You will need only half an hour to make a delicious cabbage snack. It is perfectly stored throughout the winter. If you want, you can serve it to the table on the second day.

Ingredients:

• 200 g of cabbage;
• 1 carrot;
• 1 tbsp salt;
• 1 tbsp sugar;
• 2 cloves;
• 50 ml of vinegar;
• 2 bay leaves;
• 4 peas of pepper.

When harvesting a larger salad, increase the number of products proportionally.

Cooking

To start, wash the vegetables well with cold water. Finely chop cabbage with carrots. For convenience, you can use a grater or food processor.

We knead the vegetables with our hands and put them in a sterile jar. Pour boiling water for a quarter of an hour. After this, the liquid is drained, brought to a boil and again poured into a container with products.

After 15 minutes, drain the liquid again, boil it and add sugar, salt, spices and table vinegar. Pour the cabbage with a hot marinade and twist the lids.

Banks are left to cool upside down, and then cleaned in a cool place.

Harvesting for the winter from cabbage and horseradish

Fans of savory snacks will like another recipe for pickled cabbage. The salad goes well with boiled potatoes, herring and meat.

Ingredients:

• 1 forks of cabbage;
• 1 horseradish root;
• 2 carrots;
• 1 liter of water;
• 150 ml of vinegar;
• 3 cloves of garlic;
• 120 ml of sunflower oil;
• 100 g of sugar;
• 2 tbsp salt;
• Peas, lavrushka and cloves to taste.

Cooking

Cut white cabbage and carrots or rub on a Korean grater. We should get thin straws of vegetables. Peel the horseradish root and cut into strips.

Mix all the products and squeeze the garlic into a bowl through a press.

We put a container of water on the stove and send all the indicated ingredients to it. After boiling, cook for about 4 minutes. Ready brine pour cabbage, which we previously distributed in sterile jars.

A savory appetizer can be stored for a long time in a cool place.

How to cook Korean style cabbage at home

There are a huge number of Korean recipes. We will make pickled cabbage one of the easiest ways. The salad is spicy with a sweet taste.

Ingredients:

• 1 head of cabbage;
• 1 beet head;
• 1 carrot;
• 500 ml of water;
• 25 ml of table vinegar;
• 3 sprigs of cilantro;
• 1 tbsp of edible salt;
• 2 tbsp white sugar.

Cooking

Pre-rinse all the necessary vegetables with cold water. Then chop or rub them and mix in a deep bowl with cilantro.

Tamp the products in a sterilized jar and fill with brine. To prepare the marinade in a saucepan with water, dissolve sugar and salt. After boiling pour in the vinegar and cook for another 2 minutes.

Banks are closed with nylon caps. When the workpiece cools down, we remove it in the cellar, pantry or refrigerator.

Fast Pickled Cabbage with Cucumbers

According to this recipe, a complete vegetable salad is obtained, rich in vitamins and nutrients. The dish contains a minimum of calories, so your figure will not suffer. How to cook such an appetizer, see the following video:

  Choose any option for pickling vegetables that you like best. And don't be afraid to use the spices you prefer most. Thanks to such experiments, you will eventually come up with an original recipe that will appeal to all family members.

   1. Hot spicy cabbage - 15min!

   Very fast cabbage - 15 minutes and you're done!
   Cooking:   We take three kilograms of cabbage from the calculation. Chop cabbage. Grate three large carrots on a coarse grater. Squeeze 3-4 cloves of garlic from the garlic. Mix everything.    We make the marinade:   We put one and a half liters of water on fire. Add 200 gr. sugar, 3 tablespoons of salt (without top), 250 gr. sunflower oil. When it boils pour 200 gr. vinegar 9%. It should boil for 2-3 minutes.    The marinade is ready.   Pour the cabbage with hot marinade (Cabbage softens a little from this. But just a little. Therefore, do not be afraid to pour hot directly from the stove. Cabbage will stand in this marinade for about 2 hours. And you can eat. Now many people make cabbage like this. Previously, they did it in the usual way, I had to wait until she wanders, begins to sour.

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

   2. Cauliflower in the marinade

   I have been doing this cabbage for a long time. This bright, undeniably original and very tasty piece will delight those who love cauliflower, just like me.
   Cabbage has an interesting taste - sweet and at the same time with a slight acidity.

   Cabbage inflorescences (about 1 kg) are washed, divided into parts, put in a 1, 5 liter jar, between the layers put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root.
   You can add other vegetables.
   Marinade:   3 tbsp. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt

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

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

   This recipe is amazing for many reasons:
   1. preparing sooo simple, a minimum of your efforts
   2. it turns out sooo tasty, delivering maximum pleasure
   3. the most important thing !!! this salad is eaten even by those who in no form eat zucchini
   4. no one has guessed the first time what the salad was made from - ALL say "Very delicious pickled ... Cabbage !!!"
   3 kg already peeled (!) From the peel and seeds of zucchini, 0.5 kg of onions, 0.5 kg of carrots.

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

We cut the onion into thin half rings. Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows up. oil (possible less), 1 tbsp. 9% vinegar, 3 tablespoons salt All this in a large capacity, gently and lovingly mix with your hands, immediately put into jars (most conveniently 0.7-liter) and wipe for 15 minutes.
   All!!! I wrote longer than I do. Very fast. Vitamins are stored. Zucchini, (they are also "cabbage") crunch.    The main thing - LLC is very tasty. Under good vodka and a barbecue (or just potatoes), it goes away!

   4. Pickled cabbage stuffed cabbage with spicy carrots!

The recipe for Natalia Molchanova.    Our cabbage rolls will be ready one day after they are brewed in the refrigerator, but the longer they marinate, the tastier and richer they will be.
   For marinade:   - 0.5 l of water, 1/4 tbsp. sunflower raffin. oil (you can slightly less) - 2 tbsp of salt (or to your taste), 1/2 cup of granulated sugar (or to your taste) - 2/3 tbsp of vinegar (or to your taste), allspice - 3- 4 peas Mix, heat until boiling. Turn off the heat and pour vinegar.
Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually, disassemble into leaves, in the same way as for the preparation of ordinary cabbage rolls. Leaves should be slightly soft. Put on a plate and cut off with a knife thickening. Grate the carrots on a Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds. Marinade: sesame oil, vinegar, salt, sugar, garlic, pepper mixture (mustard seed, coriander, allspice, black pepper, red pepper). On a cabbage leaf put a filling of carrots and roll in the form of stuffed cabbage. If the leaves are very large, you can divide them into several parts. Stuffed cabbage in a deep bowl, add 2-3 sheets of laurel and pour chilled marinade. Put under the press and leave to marinate for 24 hours at room temperature. Then put in the refrigerator.

   5. Pickled cabbage

   The cabbage is crispy and insanely delicious!    Ingredients:   - 2 kg of cabbage, 3 pcs of carrots, 3 pcs of beets    For marinade:   - 0.5 liters of water - 3 tablespoons with a hill of sugar - 3 tablespoons without a hill of salt - 1/2 cup of sunflower oil - a pinch of ground hot pepper - 2 bay leaves - 3/4 cup of vinegar - 1 head of mashed garlic    Cooking:   1. Chop the cabbage. 2. Grate carrots and beets. 3. Boil the marinade: boil everything for 10 minutes. 4. Stir with cabbage, arrange in banks and sterilize for 10 minutes.

   6. Salad "Just brilliant!"

   Girls .... such goodies .... fresh tomatoes, cabbage crunches ....    Would need:   1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots If any of the vegetables is not - then take 2 kg. another vegetable. Cut everything like a salad, carrots on a grater. Mix all the vegetables.    And add there:   rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons All mix. Put on fire. Bring to a boil and boil for exactly 2 minutes. Go straight to the banks. Roll up. Wrap up.

   7. Pickled cabbage with beets

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

   8. Bomb Cabbage

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

   9. Pickled cabbage (large leaves)

   Cooking:   Cut the cabbage into large squares so that “stacks” of cabbage leaves are obtained. Grind one carrot on a grater. Cut one hot pepper in half (this is for spicy lovers) Carefully place the "stacks" in a jar, pouring carrots. In the middle of the jar, put hot pepper (sharper for lovers). Do not ram the cabbage. Fold loose.

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

sweet, delicious, crispy. (Tatyana Zubchenko)

   10. Sauerkraut

   I want to bring to your attention my favorite recipe, according to which I ferment cabbage.    This recipe is good because at any moment you can very quickly (literally 2-3 days) ferment a small amount of cabbage and then store it in the refrigerator.    Show in full .. And this is important in urban apartments, where storage space for conservation is catastrophically small, and there are no conditions for this. It should be noted especially that with this method of fermentation a large amount of very tasty and healthy cabbage juice is obtained.
So preparation:   - It is enough to fill a 5l jar tightly with chopped cabbage + carrots (I rub it on a coarse grater) - pour in advance with COLD brine (dissolve 3 tbsp.spoons of salt with a slide in 2 liters of BOILED water); - cabbage fermented for two days so that there is no bitterness, we periodically pierce it, releasing accumulated gas (I think everyone knows this); - on the third day, drain the whole brine and dissolve 2 tbsp of sugar in it; - pour the already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.
   A small nuance ... in the heat of cabbage fermented quickly, but if the apartment is cold, the process will take a little longer. If you didn’t drink the brine faster than the cabbage ended (and that’s how we do it), then you can cook wonderful acid cabbage soup on it.

Good afternoon. Today we will pickle cabbage at home. After all, homemade blanks can not be compared with what they sell in a store.

We, for our beloved ones, will choose the freshest vegetables, and put as much salt as we like. And the appetizer will be ready for the table in a day or two, and not like in a store - it's dusty for two weeks on the counter. I think I convinced you).

I want to remind you that cabbage is an excellent source of vitamins, because fresh vegetables and fruits with the approach of winter are becoming less and less.

In past articles, you and I have already done it. Do you remember the difference between pickled and pickled appetizers?

In the first case, the dish is prepared only from vegetables, salt and seasonings. The preparation takes place due to the fermentation process of the sugars contained in the vegetable, lactic acid and probiotic beneficial bacteria are formed. A pickled appetizer is prepared using a marinade pouring in which there is vinegar, salt, sugar, spices.

Fermentation takes more time, while with vinegar, vegetables are ready almost the next day.

And the color of the appetizer is different, pickled cabbage is always lighter and crispy.

Be creative in the process of cooking: complete recipes with your favorite spices and make them better. Let's try it!

Fast cabbage marinated in 2 hours with hot pickle with vinegar and garlic

It will take a minimum of time to prepare this snack of energy and time. After 2 hours, a delicious dish will stand on your table, and the whole family will come running to its smell. The ingredients are the simplest: cabbage, carrots, bay leaves, garlic. The taste is rich and spicy.

• Cabbage - 1 pc. (1.5 kg.)
• Carrots - 100 gr.
• Garlic - 3 cloves
• Dried Chilli - 1 pc.
• Water - 600 ml.
• Bay leaf - a couple of pieces
• Salt - 30 gr.
• Sugar - 100 gr.
• Vinegar 6% - 100 ml.
• Vegetable oil - 125 ml.

1. Shred about a kilogram of cabbage. You can use a shredder or a knife, the main thing is that the cutting is thin and long.

2. Per kilogram of cabbage you need about 100 grams of carrots, rub it on a coarse grater.

3. Finely chop 3 cloves of garlic, mash the dried chili pepper without seeds, if there is no such pepper, use seasoning.

4. Prepare the marinade: boil 600 ml. water. Pour salt and sugar into a deep bowl or pan. If desired, put 2 bay leaves and pour boiling water.

5. Add vinegar, mix thoroughly until the salt and sugar are completely dissolved.

6. Cabbage, also in a bowl or pan, mix with carrots, peppers, garlic and pour 125 ml into vegetables. vegetable oil.

7. Pour the vegetables with hot marinade, cover with a plate and put the load on top.

8. So hold the cabbage for 2-3 hours. When the marinade cools down, you can put everything in a jar and rearrange it in the refrigerator.

A few more hours and the cabbage is pickled.

Delicious pickled instant cabbage per day

It takes 20 minutes to prepare this dish, and a snack is pickled all day. The recipe has two secret ingredients: orange and pumpkin. They did not expect? Believe me, this is very tasty!

To prepare you will need:

• White cabbage - 1 pc. (1.5 kg.)
• Pumpkin - 300 grams.
• Orange - 1 pc.
• Salt, pepper - to taste

• Sugar - 100 gr.
• Salt - 2 teaspoons
• Vegetable oil - 50 ml.
• Vinegar - 8 tbsp. tablespoons (can be apple)
• Water - 1 liter

1. Half of the pumpkin (approximately 300 gr.) Rubbed on a coarse grater.

Tip: pumpkin is sweeter than carrots, so a snack with it turns out tastier.

2. The secret of crisp cabbage: chop the vegetable with a thickness of at least 5 mm so that it does not become too soft.

Tip: choose autumn cabbage, but don’t take the “Stone Head” variety, as It is not suitable for pickling.

3. Cut the orange into pieces and grind it in a blender with the skin. The consistency of the fruit should be with small lumps, until smooth mashed it is not necessary to grind.

By the way, an orange will remove all the unpleasant cabbage smell.

4. Put vegetables and orange in a large pot.

5. Add a pinch of salt, mix and squeeze the contents of the pan a little, so that the cabbage starts the juice.

6. For the marinade, pour a liter of water into the stewpan, add salt, sugar and vegetable oil, put on fire.

7. When the water boils, add vinegar and pour the cabbage in boiling marinade so that it is completely covered with liquid.

Use enameled or stainless steel cookware. In an aluminum pan, the oxidation process will occur and the snack will have a gray color and a metallic aftertaste.

8. It remains only to cover the cabbage with a plate of oppression and wait a day: during this time it will be pickled and will be ready.

Unusual, fast and very tasty!

Quick recipe for pickled cabbage with carrots

Another quick home recipe that attracts with its simplicity and spicy sweet taste of the finished snack. Instead of the usual vinegar, you can use apple. By the way, we will not need to finely chop the cabbage, chop it into pieces rather quickly.

Prepare a three-liter jar, cabbage, carrots and garlic.

To prepare you will need:

• Cabbage - 1 pc.
• Carrots - 1 pc.
• Water - 1 liter
• Bay leaf - a couple of leaves
• Salt - 1 tbsp. spoons
• Sugar - 8 tbsp. spoons
• Acetic acid - 1 tbsp. a spoon

1. First, we will prepare the marinade: add sugar and salt to a liter of water. You can make proportionally more marinade so that it is definitely enough for your volume of cabbage.

2. We put the pan on the fire and wait for boiling.

3. Cut the cabbage into large pieces, it is enough that they crawled into the neck of a 3-liter jar.

4. Put the first layer of cabbage and sprinkle it with grated carrots.

5. There we squeeze a clove of garlic.

6. With these layers, we continue to fill the jar to the top by tamping the vegetables tightly.

7. Add a tablespoon of acetic acid and the same amount of vegetable oil to the boiling marinade. Pour it into a jar of cabbage up to the neck.

Be careful when pouring hot water into a jar so that the glass does not burst due to a sudden temperature drop.

8. Leave the cabbage to stand for 24 hours at room temperature with the lid open. Then we close the finished snack with a nylon cover and rearrange it in the refrigerator.

You can eat the next day, it's that simple!

Pickled cabbage with beetroot - daily recipe

The peculiarity of this recipe is in the addition of beets. Bright root vegetable will give the cabbage its mouth-watering color and add a very pleasant sweet taste. Your deep pink snack will surprise guests and add bright colors. And the garlic smell will quickly collect everyone at the table. More recipes with beets.

Such an appetizer is being prepared only a day!

To prepare you will need:

• Cabbage - 1 pc. medium size
• Carrots - 500 gr.
• Beets - 3 pcs.
• Greens to taste
• Garlic - 2-3 cloves
• Peppercorns
• Coriander
• Water - 1 liter
• Bay leaf
• Salt - 2.5 tbsp. spoons
• Sugar - 1 tbsp. a spoon
• Vinegar - 125 gr.

Below you can watch a detailed video of the recipe for cooking:

1. We cut the cabbage in half along the axis without cutting the stalk, and then divide each half into 4-5 slices.

2. Cut the carrots into small circles.

3. Cut the beets in half and then into small slices.

4. Chop the garlic finely or in half.

5. We lay about half of the prepared vegetables in layers in a 3-liter jar or large pan. In total we will have 2 floors.

6. Tamp and fill the vegetables with the marinade.

7. Leave the cabbage for a day at room temperature. You can eat in a day, but it is better to let the snack brew for 2-3 days.

Instant marinated cauliflower

Try a delicious appetizer of cauliflower and bell pepper. Cooking it is very simple. The dish will bring a pleasant variety to your diet.

For cooking, we need:

• Cauliflower - 1 kg.
• Bell pepper - 2 pcs.
• Carrots - 1 pc. (250 gr.)

• Water - 1 liter
• Salt - 2 tbsp. spoons with a slide
• Sugar - 3 tbsp. spoons with a slide
• Garlic - 5-7 clove
• Vegetable oil - 5 tbsp. a spoon
• Vinegar 9% - 5 tbsp. a spoon
• Bay leaf - 2 pcs.
• Black, bitter pepper - 5-7 pcs.
• Allspice - 5-7 pcs.

1. Disassemble the cabbage for inflorescences. Large inflorescences cut in half.

2. Cut carrots and bell pepper into thin strips.

3. Cauliflower cook 2 minutes until half cooked. Pour the broth into a separate pan.

4. The remaining broth is filtered off and based on it we cook the marinade: for each liter of water we add the necessary amount of salt, sugar, garlic, bay leaf black hot pepper, allspice, vegetable oil. After we remove the marinade from the stove, add vinegar.

5. Cauliflower, bell pepper, carrots are put in a deep container and pour hot marinade, cover and leave on the desktop until completely cooled, then put in the refrigerator for 24 hours.

Bon Appetit!

Pickled cabbage for the winter in a jar - 3 liter recipe

If cabbage is too much it can be pickled and covered for the winter. Such a jar can be left even until spring, or it can be served to the table a couple of days after the twist. The recipe is versatile and delicious.

To prepare you will need:

• Cabbage - 1.5 kg.
• Carrots - 400 gr.
• Water - 1 liter
• Bay leaf - a couple of leaves
• Salt - 1.5 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Acetic essence - 1 dessert spoon
• Acetylsalicylic acid - 2 tablets

1. Immediately set a liter of water to boil, in which we will make the marinade.

2. Rub the carrots on a coarse grater.

3. Shred cabbage as thin and long as possible.

4. In a large bowl, mix the carrots with cabbage and tightly lay the vegetables in a sterilized 3-liter jar.

5. Put sugar, salt, a bay leaf on top of the jar and pour one dessert spoon of vinegar essence.

6. With a long knife, make a deep hole in the cabbage, similar to a well, and pour boiling water into it to the top so that the vegetables are covered with marinade. We do this gently and slowly so that the glass does not burst due to the temperature difference.

7. Stir the vegetables with a knife so that excess air comes out and you can add a little more marinade.

8. Press the cabbage a little more so that there is liquid on top and put 2 tablets of acetylsalicylic acid.

9. Add hot water to the very neck and gently pierce the cabbage with a knife so that the acetyl leaks deep into.

10. Roll up the jar, wrap it with a towel and, turned upside down, leave it alone for 2-3 days.

Now even in the refrigerator, even in the cellar - and better on the table.