We all love cabbage. And we can’t imagine how to do without it. It goes well both fresh and pickled, and pickled. I will share quick recipes for sauerkraut with vinegar and various additives.

In fact, people often confuse pickling with pickling. The difference between these processes is huge - they are pickled in vinegar (citric acid, sour juices, concentrated sauces). And fermented - only with salt (sometimes sugar is added to the brine). For pickling, they prepare marinade, in which vinegar is used as a preservative, and when pickling, a natural process of lactic fermentation in brine occurs.

But since people often call pickled cabbage sauerkraut, adding “vinegar” for clarity, my recipes are called that way - for those readers who are looking for them in this form.

Sauerkraut: a quick recipe with vinegar

We need to take:

• White cabbage - 5 heads of cabbage (medium size);
• Vinegar - 25 milliliters (9% calculation);
• Water - 1.5 liters;
• Sugar - 75 grams;
• Salt - 1.5 tbsp. spoons.

How to cook:

1. We remove the contaminated, faded leaves from the fork, cut into a thin strip. This can be done with a shredder or knife. Salt the crushed product, mix, stand for two hours.
2. Drain the resulting juice. We shift the slices into a pan or bucket. We prepare a solution of sugar in water, with the addition of vinegar. Pour the resulting liquid into a vegetable shredder.
3. Put a plate on top that fits in size. Press it with oppression, leave it for 2 days.
4. We transfer the finished crisp cabbage to a jar. Keep in a cool place.

The following recipe is prepared with vegetable oil. Cooking time is even less.

Spicy cabbage salad

What do you need:

• Cabbage - 3 pounds;
• Carrots - 3 medium root vegetables (it is better to take sweet orange varieties);
• Garlic - 4 cloves;
• Water - 1.5 liters;
• Sugar - a full glass;
• Salt - 3 tablespoons;
• Sunflower oil - 250 grams;
• Vinegar - 200 grams.

How to do:

1. Thinly cut the head of cabbage or chop. Put the grated carrot, squeezed garlic. We mix everything well, do not grind.
2. Pour sugar, salt into the water, pour the oil, let it boil, pour in the vinegar. We boil for three minutes.
3. Immediately fill the vegetable mass with brine. We mix. We stand for two hours. Mix again and lay out on the banks. A quick snack is ready.

Now I will share recipes with sweet pepper. The first will be slices and the other straws.

Cabbage with bell pepper

Prepare:

• Cabbage - 2 kilograms (take small heads of cabbage up to one kg weight);
• Carrot - 3 pieces;
• Sweet pepper - 1 piece;
• Garlic - 3 cloves;
• Water - liter;
• Vegetable oil - a glass;
• Vinegar - a glass;
• Salt - 90 grams;
• Sugar - a glass;
• Laurel leaf - 3 pieces.

We wash all the vegetables and clean them.

1. We cut cabbage into large squares. Grind carrots with a grater, mix with finely chopped garlic and pepper, chopped into strips.
2. We put the cabbage in enameled dishes, pouring it with a mixture of prepared vegetables.
3. We prepare the marinade from water, salt, sugar, and parsley. After boiling add oil and vinegar.
4. Pour the hot marinade into a container with vegetables, put a flat plate on top.

An appetizer is prepared after three hours after cooling.

Pickled Cabbage with Nutmeg

Necessary components:

• 1 forks;
• 3 carrots;
• 3 sweet peppers;
• Laurel leaf;
• A third of nutmeg;
• Peppercorns;
• 100 ml of water;
• 150 grams of sugar;
• 2 tbsp. tablespoons of salt;
• 250 ml apple cider vinegar.

We chop the forks, three carrots, cut the pepper into thin strips. We mix carefully prepared vegetables, put them in jars, fill them with boiling brine.

To prepare it, boil water with the remaining products. Pour vinegar after removing from heat.

Cabbage with vinegar in a jar is pickled for 12 hours. Store in a cool room.

With apple

I will share a very tasty and unusual recipe for cabbage with apples.

For procurement you will need:

• Cabbage - two kilos;
• Bell pepper - 4 pieces;
• Carrot - 3 pieces;
• Garlic - head;
• Apples with sourness - 4 pieces;
• Hot pepper - pod;
• Water - 2 liters;
• Sugar - a glass;
• Salt - 4 tbsp. spoons;
• Apple cider vinegar - 3/4 cup;
• Allspice - 5 peas;
• Black pepper peas - 15 pieces;
• Laurel leaf - 3 pieces;
• Clove -5 pieces.

Cooking:

1. Peel the cabbage, cut into large pieces.
2. My peppers, free from seeds. We cut sweet into eighths, bitter into half rings. Washed carrots and peeled garlic are chopped into thin circles. Cut apples into large slices.
3. Lay vegetables in layers in a suitable dish, alternating cabbage with other products.
4. Boil water with spices for 5 minutes. After removal, pour in the vinegar. Throw away the lavrushka.
5. Pour the contents of the dishes with marinade. Cover with a smaller diameter lid. After cooling, transfer the cabbage to a cool room.

This appetizer will be cooked in a day and a half.

Daily cabbage with vegetables

Another quick recipe. This appetizer will be cooked in 24 hours.

Ingredients:

• Cabbage - medium forks;
• Bell pepper - 1 large (preferably red or yellow);
• Carrot - 1 large;
• Cucumber - 1 medium;
• Water - liter;
• Sugar - 3 tbsp. spoons;
• Salt - 1 tbsp. a spoon with a slide;
• Acetic essence 70% - dessert spoon.

Cooking:

1. We prepare vegetables. We release the forks from the stump, cut into strips with pepper. Grind carrots and cucumbers.
2. Gently mix the vegetables, trying not to crush. We put tightly in a glass container not to the very top.
3. For pouring boil water with salt and sugar. After removing from the stove, pour in the vinegar essence. Pour hot in a jar of vegetables, cool, take out in the cold.

After 24 hours, delicious cabbage was pickled.

Beetroot Recipe

I cook this recipe for instant sauerkraut with vinegar two days before the holiday, and harvest it for the winter.

We will need:

• 2 kilograms of cabbage;
• 400 grams of beets;
• 300 grams of carrots;
• Head of garlic;
• Litere of water;
• 2 tablespoons of salt;
• 150 grams of sugar;
• 150 milliliters of vinegar;
• 3 leaves of laurel;
• 2 tablespoons of sugar;
• A teaspoon of peppercorns mixture.

How to cook:

1. Peeled forks cut into pieces. Wash beets and carrots well. We peel the vegetables from the peel, cut into long stripes.
2. In a jar, we alternately lay out half a portion of beets, cabbage, carrots, garlic. We cut each clove into three parts. We spread the top layer with beets. The remaining products are laid out in the same sequence.
3. Pour salt, sugar into hot water, put a bay leaf, a mixture of peppers. After boiling, turn off the fire, pour the vinegar. Pour vegetables with hot brine. Add a dessert spoon of refined oil to the jar. Close the capron lid.

Marinated vegetables for two days in the heat. Then we remove the jar of cabbage in the cold.

On a note! If you are harvesting cabbage for the winter, you can not sterilize the cans. Such a workpiece with vinegar will stand in the cold for a very long time.

With pumpkin

In winter, our body needs vitamins more than ever, and there are a lot of them in cabbage and pumpkin. It will even benefit from pickled vegetables.

It is necessary to take:

• 1.5 kilograms of cabbage;
• 300 grams of pumpkin;
• Litere of water;
• 5 tablespoons of vinegar;
• 3 teaspoons of salt;
• 100 grams of sugar;
• 50 milliliters of sunflower oil.

How to do:

1. We wash the pumpkin, cut the peel, clean the middle of the seeds, grate it coarsely.
2. Shredded cabbage from the top sheets.
3. Place chopped cabbage in an enamel pan, add a little salt. Mince the cabbage slightly, add the grated pumpkin, mix thoroughly.
4. Boil water with salt and sugar, remove from the stove. Pour oil, vinegar.
5. Pour the prepared foods with brine. We leave it in the kitchen for three hours, then we clean it in a cold room. The next day, daily cabbage with vinegar is ready.

On a note! Do not cut the cabbage into very thin strips. It is very likely that after salting it will become soft.

Spicy cabbage with seasonings

What you need to take a prescription:

• A kilogram of cabbage;
• 150 grams of celery;
• 100 grams of dried dill;
• 100 grams of mint;
• 100 grams of tarragon;
• 100 grams of basil;
• 50 grams of garlic;
• 100 milliliters of vinegar;
• 2 tablespoons of sugar;
• 2 tablespoons of salt;
• 0.5 pods of hot pepper.

How to cook:

1. Take a head of cabbage, remove the top sheets from it. Cut the head into two parts, cut the stump. Cut into large pieces, dip it in boiling water for several minutes. Then we shift in a colander, let it dry.
2. To fill in a liter of water, boil the salt and sugar until they are completely dissolved. My celery, coarsely cut. Each peeled garlic clove is cut in half. Add celery and garlic to salt water, cook for a couple of minutes. Filter the finished marinade, pour 100 milliliters of vinegar, cool.
3. In an enameled container we put part of the slaw. We spread celery, garlic and pepper without seeds on the rings. Spread the remaining cabbage, sprinkle with dried herbs.
4. Pour vegetables and spices with the resulting brine. We squeeze a small plate, put a jar of water on it so that the snack is completely in the marinade.

It should be marinated in warmth for 24 hours.

Favorite Assorted

It is necessary to prepare:

• Paul heads of cabbage;
• Half a small pumpkin;
• 1 apple
• 1 beetroot;
• Glass of water;
• A glass of vegetable oil;
• 100 milliliters of apple cider vinegar;
• 2 tablespoons of salt;
• 2 tablespoons of sugar;
• 3 bay leaves;
• 4 peas of pepper.

Cooking:

1. Wash the apples, cut into two halves, remove the seeds. We cut into small cubes. Shred the cabbage. Coarsely peeled beets. Remove the peel from the pumpkin, also grind it on a grater.
2. We shift everything into an enameled cup. Mix thoroughly.
3. Pour salt, sugar into the water, put spices. After boiling, remove from the stove, pour vinegar, oil. Pour the contents of the cup with hot brine. Cool at room temperature. We put in the refrigerator until morning.

To make the process of pickling cabbage more understandable, I advise you to watch the video recipe.

Choose a recipe for instant sauerkraut with vinegar. This homemade blank is not only tasty, but also healthy. All recipes are simple and it is a pleasure to cook them.

Many housewives are often interested in how to cook pickled cabbage. There are a large number of recipes for this delicacy, which can please family, guests and yourself. In just a few hours, you can serve this delicious appetizer on the table. We offer you recipes for pickling cabbage and features of this process.

Instant pickled cabbage: cooking features

Marinate best juicy cabbage  and preferably autumn. It is cut into slices with a knife or grated, then laid in a large container and wrung with hands to reduce the volume.

Regardless of the pickling recipe, in almost all cases, the following ingredients are added:

• carrot;
• beets;
• garlic;
• spice;
• greenery.

Marinade usually cooked on the basis of oil, vinegar, sugar and salt. Since we are talking about quick-cooking, the marinade should be boiling. When cold, it is more suitable for long pickling vegetables.

After pouring marinade  the vegetable is kept warm for several hours, then it is transferred to a cold place and the marinade is squeezed out, onions, herbs and oil are added. Ready-made can be used as an ingredient for salads.

Instant pickled cabbage: Daily recipe

This recipe is familiar to many, its prefer to use  those who do not want to bother with a snack for a long time, and the next day proceed to it. The ingredients for this dish are:

• cabbage - 2.5 kg;
• water - liter;
• oil - 100 g;
• sugar - 100 g;
• salt -1.5 tablespoons;
• carrots - 400 g;
• some vinegar;
• garlic - 3 cloves.

Pickled vegetable  according to this recipe like this:

Recipe for Pickled Cabbage with Instant Beets

Such a recipe involves the use of juicy and fresh beets, which will beautifully color the appetizer in a red tint. It will require:

Carrots need to be cut in half lengthwise and cut in half circles. Slices must be thin. Garlic should be cut into circles, cabbage cut into slices. We clean the beets and rub them with straws. Combine and mix everything.

For marinade boil 300 ml of water, salt, add sugar, mix everything. At the end, add oil and vinegar, then turn it off. With this marinade, vegetables are poured and everything is mixed. We leave the snack in the heat for 8 hours, if you don’t eat everything at once, then put it in jars and put in the refrigerator.

Korean marinated pickled cabbage recipe

In this recipe you can add beets, but you can also not add it by adding carrots for the color. Regardless of the recipe, the appetizer should come out aromatic and rich. The ingredients are as follows:

• cabbage - up to 2.5 kg;
• garlic;
• beet;
• bay leaf;
• half a small spoonful of coriander;
• 2 cloves;
• a spoonful of sugar and salt;
• water - 1 l;
• vinegar - 100 ml.

You need a head of cabbage remove the top leaves, then it is cut into large pieces and put into an enameled container. There they add peeled beets in grated form, it is better to lay it in layers. We clean the garlic, cut each clove in half and add to the pan.

For marinade boil sugar and salt in a liter of water, add oil and cook for another five minutes. After this, pour vinegar, coriander and cloves. In boiling form we take the marinade and pour them vegetables with beets, then everything is covered with a plate or a lid and the weight is put on top. Then the workpiece is left in a warm place for 15 hours. Then it is rearranged in a cold place.

Instant Hot Pickled Cabbage Recipe

This recipe will require green or red hot peppers. For appetizer will take about a daythe longer it stands, the more salty and sharp it will become. You need two pods of pepper, also cook a couple of kilograms of rolls, 300 grams of carrots, 200 grams of butter, garlic and 100 grams of table vinegar.

The brine is prepared on the basis of a liter of water, 3 tablespoons of sugar and a couple of tablespoons of salt. It is advisable to add seasonings, herbs and beets.

Cooking looks like this:

• peel the carrots, rub or cut into large strips;
• cut the cubes into small pieces, remove the upper leaves and the stump;
• peel the garlic, remove the pepper from the tails and finely chop;
• cabbage is laid in layers in a jar along with carrots and a hot mixture of pepper and garlic;
• boil salt and sugar in water, add vinegar, oil and cool;
• fill the jar and leave to marinate in a warm place. After a day, rearrange in the refrigerator or cellar.

Two-hour pickled instant cabbage recipe

This recipe will allow cook pickled vegetables in record time - in just two hours. You need to prepare them 600 grams, sweet pepper, a couple of cloves of garlic, a few peas, one carrot, a liter of water, a couple of spoons of salt, bay leaves, 50 grams of sugar and 100 grams of vinegar.

It is prepared as follows:

Fast Cauliflower Recipe

You can pickle not only traditional white cabbagebut also colored, which also ultimately turns out to be incredibly tasty. Some say that such pickled cabbage is much tastier due to its delicate taste. Serve this cabbage to the table after 6 hours after cooking.

Ingredients needed are:

Color cabbage sorted into small inflorescences. Then they are put in a well-washed jar. Peppers, bay leaves, chopped peeled garlic are thrown into it. Pour water, add salt, sugar, butter and vinegar and boil for a minute. Pour the marinade hot over the cabbage, cover and let cool.

The recipe for pickled potato pancakes

Instant pickled cabbage can be used not only as an appetizer or ingredient for salads, but also for cooking delicious pancakes.

In this recipe you will need:

Bow and bell pepper finely choppedadd pressed cabbage and greens. At the end, we rub the potatoes. Break the egg, add salt, pepper and starch. Mix everything with a spoon and fry in vegetable oil on both sides until a crust appears. Draniki served with sour cream hot.

This recipe is perfect for those who want to diversify your menu  for the new year. This pickled cabbage, unlike sauerkraut, will not have a pronounced taste, but it is well suited for salads.

For this appetizer, prepare:

Cabbage wring out the marinade  and place in a bowl. Do the same with mushrooms, small cut into strips or slices. Peppers and cucumbers cut into cubes and add to the cabbage. Chop the garlic, herbs and toss in the salad; you can add the garlic for spiciness. Sprinkle with black pepper, sugar and butter at the end.

How to cook instant pickled cabbage with peas

This recipe is for those who want to quickly and tasty pickle a vegetable. It will take 500 g, also needed:

• 1 onion;
• cranberries or lingonberries - 2 tablespoons;
• canned peas - 100 g;
• parsley.

Bow need cut into thin rings, then put in a colander and pour over steep boiling water, wait until it cools. Then pour the marinade from the peas and add it to the cabbage, then, in turn, cranberries, onions, butter, mix everything. At the end, put everything in a salad bowl and sprinkle with herbs.

Pickled cabbage with apples recipe

Such appetizer prepared with mayonnaise, but replacing it with sour cream is not recommended, since it does not combine with salted. Apples must be taken green.

Everything is prepared like this:

Finely chop the onions and cucumbers, put in a bowl, then add the pickled cabbage and squeeze it from the liquid. The apples clean and cut into small strips, then add to the rest of the salad and season with mayonnaise. Add black pepper and sugar if desired.

How to cook instant marinated cabbage salad with smoked sausages

The recipe for this salad will appeal to those who is already tired of everything, and who needs to quickly squeeze something tasty to the table. Naturally, if you have a pickled cabbage harvest. It is better to take hunting sausages, but they can be replaced with other sausages and even smoked sausages.

Ingredients needed are:

In small pieces chop tomato or cucumber, combine with pickled vegetable, then add greens and chopped garlic. Sausages cut into thin circles are added at the end. Dress with mayonnaise, mix and serve.

Recipe for Pickled Cabbage with Instant Beans

For this recipe, you need to prepare pickled cabbage of weak salting and canned beans. As an option, it is possible and boiled. Beans need one can, 400 g of cabbage, a bunch of green onions, sweet pepper and a little oil.

Finely chop the green onion and mix with the vegetable. Marinade is drained from canned beans  and add it to the cabbage. Remove the seeds from the peppers, cut into cubes or a thin straw and add to the snack. At the end, we season with oil and serve to the table, for spiciness you can add diluted mustard or ground pepper.

Useful Tips for Cooking Pickled Cabbage

Remember that cabbage will salt longer if the brine is coldbut it will be juicy and crispy. A hot fill will reduce cooking time, but the pieces will not be so crispy. Head of cabbage can be divided in two and partially filled with hot marinade, and partially cooled.

Marinated the snack will be especially beautifulif the carrots are grated on a Korean grater. A must-have ingredient in marinade is vinegar. If you do not like its aroma, then table vinegar can be replaced with apple. Such vinegar has a milder taste and is much more useful.

Be sure to add sugar to the marinade, moreover, it needs more than salt.

There are many recipes for pickled cabbage, also eat some disheswhich are prepared on the basis of such a workpiece. You can cook them if you want to please your family with something new.

Instant pickled cabbage with vinegar is a dish that everyone can cook. The use of vinegar simplifies the cooking process, ensures the safety of the dish for a longer time, and also adds a pleasant sour taste to the finished product. Vinegar can be replaced with citric acid if desired.

How to marinate cabbage with vinegar

Despite the variety of existing recipes, all of them, to one degree or another, obey certain rules and are composed according to similar algorithms.

In order for marinating cabbage using vinegar to be successful, it is worth keeping in mind several things, both general and not very:

1. Vinegar is used to prevent the finished dish from souring, as well as to change its taste. If desired, in any recipe, you can replace 9% vinegar with malic or citric acid.
2. The number and ratio of spices in recipes can be changed according to the tastes of the cook, unless the need for their use is specified in the recipe. However, for the first time it is better to cook according to the recipe, and only then adjust it at your discretion.
3. Sterilization of cans is desirable but not necessary, especially if long-term storage is not planned.
4. For pickling, you can take any kind of cabbage - white cabbage, Beijing, cauliflower, broccoli, but the vegetable must be fully ripe and fresh.
5. The shape of the sliced \u200b\u200bcabbage leaves does not matter.
6. After cooking, bay leaves are removed from the dish as they give a bitter aftertaste.
7. For quick pickling, marinade is boiled before pouring.
8. After adding the marinade, if this is the final stage of preparation, cover the container with a lid and allow both vegetables and liquids to cool completely. After cooling, the product is cleaned in a cool dark place.
9. The maximum shelf life of pickled cabbage is 3-4 months.

Pickled Cabbage with Vinegar Recipes

You can cook pickled cabbage with vinegar both for the winter and for quick consumption. In addition, if desired, you can both pickle “solo” cabbage and supplement its taste with other vegetables - beets, carrots, peppers.

Korean style pickled cabbage with vinegar

Ingredients per 1 kg of cabbage:

• head of cabbage;
• garlic - 4 cloves;
• 2 tablespoons of vinegar, if desired, you can take apple;
• a tablespoon of sugar;
• half a tablespoon of salt;
• 100 ml of vegetable oil;
• a teaspoon of red pepper;
• any other seasonings as desired and to taste.

And also need a frying pan and oppression.

As oppression, you can use:

• a jar of water;
• heavy book;
• brick wrapped in cling film;
• any other thing weighing within one kilogram.

Cooking:

1. The upper leaves are removed from the head, washed and chopped in any convenient way. Garlic is crushed or passed through a crush.
2. Leaves are transferred to a bowl and squeezed until juice appears. After the vegetable starts the juice, add garlic, salt and sugar to the bowl, mix. Give a little stand.
3. Heat oil in a pan, add spices to it and pour vinegar into it.
4. The oil-vinegar mixture is combined with shredded cabbage, stirred with a spoon and placed under oppression for 10-16 hours. After that, you can already eat it.
5. In the event that the Korean cabbage is intended for winter harvesting, it is transferred to sterilized cans and rolled up.

Classic pickled cabbage with vinegar

This recipe can be called basic, because you can take as a basis the algorithm for its preparation, and the quantity and presence of other seasonings and vegetables to change at your discretion.

Ingredients:

• fresh cabbage head;
• carrots - 2 pieces;
• half garlic head;
• 2 tablespoons of salt;
• 150 g of sugar;
• 3 bay leaves;
• ground red pepper;
• spices to taste;
• vinegar - 50 ml;
• litere of water.

Cooking Algorithm:

1. The head is chopped, carrots are cut into half rings or plastered into narrow long strips.
2. Red pepper and chopped garlic, as well as bay leaf, are added to the vegetables.
3. Water is put on fire, brought to a boil, pour sugar and salt and boiled until they are completely dissolved. Then pour vinegar and mix thoroughly.
4. Pour vegetables with a marinade, cover the container and place under oppression.
5. Leave to cool for several hours, then store in the refrigerator or in the cellar.

How to marinate cabbage quickly with vinegar and bell pepper

The recipe is extremely simple and practically does not differ from the above:

1. The bell pepper is washed, the stalk is removed and the grains are cleaned, cut into strips.
2. Mix pepper, shredded cabbage and chopped (or grated) carrots.
3. All other actions do not differ from the standard algorithm: prepared vegetables with spices are poured with boiling marinade, covered and allowed to cool. Further stored in a refrigerator or rolled up for the winter.

The method of pickling cabbage with vinegar and apples

The recipe is quite simple and similar to the previous ones.

For salad mix:

• head of cabbage weighing about 1.5 kg;
• 2 carrots;
• 3-4 medium sized apples.

For pickling:

• litere of water;
• a tablespoon of salt;
• 50–70 ml of vinegar, you can take apple;
• 150 g of sugar;
• 150 ml of vegetable oil.

Cooking:

1. They wash, peel and peel the apples. They chop the head of cabbage, and rub the carrots and apples on a coarse grater.
2. Marinade is prepared: everything except vinegar is mixed, brought to a boil.
3. While the liquid boils, the fruit-vegetable mixture is mixed in a container. You can take a jar or any tightly closed container.
4. The boiled liquid is removed from the heat and vinegar is poured. Mixed.
5. Pour the mixture with marinade and close the lid.
6. Allow to cool and store in a cool place.

Winter cabbage marinade recipe with vinegar and ginger

Ginger in the recipes for pickled vegetables plays about the same role as garlic. It is used very similarly, so it can be added to almost any recipe.

Ginger is peeled, cut into small pieces or tinder on a coarse grater, then mixed with vegetables, along with chopped garlic. Then pour the marinade, leave to cool and clean the finished dish in a cool place.

Important! Ginger is a spicy smelling seasoning, and using it in large quantities can lead to the fact that the independent taste of the dish will be overwhelmed by the ginger flavor and aroma.

Spicy pickled cabbage with instant apple cider vinegar

The main feature of apple cider vinegar is that it requires a little more - about 1.5 times. In addition, the use of apple cider vinegar provides a pleasant aroma of apples, as well as less acidity on the palate.

Thus, in order to cook pickled vegetables with apple cider vinegar instead of the usual 9%, it is enough to increase its quantity.

How to pickle cabbage with vinegar and cranberries

Cranberries in this recipe play the role of decorating a dish, emphasizing its overall taste.

For cooking you will need:

• head of cabbage weighing 1.5–2 kg;
• 2 pieces of carrots;
• cranberries - 50-100 g to taste.

For pickling:

• a tablespoon of sugar and salt;
• 100 ml of vinegar;
• 100 ml of vegetable oil;
• litere of water.

Cooking Algorithm:

1. Vegetables are washed, peeled, chopped and grated.
2. Prepare the marinade: mix salt, sugar, butter and water and boil until the grains dissolve. After boiling, pour vinegar and spices as desired, stir, leave, allowing to cool slightly.
3. Vegetables are mixed, pour cranberries, transferred to a jar or container with a lockable lid.
4. Pour marinade, leave under oppression for 1-2 days.

Pickled cabbage in jars of vinegar, onion and garlic

A feature of cabbage with the addition of onions is that it dramatically reduces the shelf life of the product. So, if ordinary pickled cabbage can be stored for up to 7–10 days, then after adding onions, the period is reduced to 3-4 days.

For salad:

• head of cabbage weighing 2 kg;
• onion - 2 heads;
• garlic - half the head;
• carrots - 1 pc.

For pickling:

• 100 ml of vegetable oil;
• honey - a tablespoon;
• 50 ml of vinegar;
• 2 tablespoons of salt;
• 150 g of sugar;
• litere of water.

Cooking:

1. First prepare the vegetables. Chop the cabbage, chop the garlic, peel and chop the onions in half rings, grate the carrots.
2. Cabbage is washed until juice appears and mixed with other vegetables.
3. Everything for the marinade, with the exception of vinegar, is mixed and, stirring, brought to a boil.
4. After boiling, remove the pan from the heat, pour vinegar, stir and pour the prepared vegetable mixture with the marinade.
5. Place the container under pressure and leave to cool.

Terms and conditions of storage

Unlike many other fruits and vegetables, cabbage does not have a long shelf life. In the refrigerator, it can stand for up to two weeks, after which it will begin to sour. If onions are included, then the shelf life is reduced to 3-4 days. Designed for winter seaming can be stored up to 4 months.

Store it in a cool, dry place.

Conclusion

Instant marinated cabbage with vinegar is a dish that, because of its simplicity, is ideal for preparing it regularly and eating it fresh, but for recipes for the winter it is better to choose other recipes.

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The harvest season is in full swing. Many fruits and vegetables have already been processed and shipped to bins. But one more crisp preparation awaits us - pickled cabbage for the winter in jars. We cook it in late autumn, when the heads of cabbage in the garden are already slightly seized with frost. Cabbage then acquires a special sweet taste. How nice it is to open a jar in winter, which we procure in autumn with such love. Crumble the onion, add oil, mmm ... - you’ll lick your fingers!

Besides the fact that it is so tasty, it is also an excellent assistant in the fight against toxins in the body and overweight. And it contains a large amount of vitamin C, which is very important in the season of colds. And who does not like vinegar, you can see. In it, the acid is natural, natural.

White, red, colored, broccoli that has recently come to us - cabbage variety gives us many tastes and options for the versatility of our menu. For pickling, you can take any variety.

A lot of dishes can be made using pickled cabbage. Not only salads with the addition of various vegetables, but also soups, side dishes, lazy cabbage rolls and pies. I invite everyone to cook some winter preparations from this irreplaceable vegetable with me.

Today in the article:

If you are harvesting small volumes, you can cut the vegetables with an ordinary kitchen knife. However, it will take a very long time to chop a few heads with a knife for a large family. In this case, it is better to stock up on a shredder in advance. This is a special device for shredding cabbage. With her, things are moving much faster, and you will not even have time to get tired, as already chop about a dozen heads of cabbage.

The best recipe for pickled cabbage for the winter in jars

The classic preparation of any meal is often the best idea to try the dish, so to speak, "without cuts." A variant of shredded white forks, together with grated carrots, does not lose its relevance. This is the best dish tested by time and thousands of gourmets.

I describe the ingredients for one average head of cabbage. Which we will just wipe into a three-liter jar. If you will harvest more, calculate the proportions.

Product Composition:

• White cabbage forks - 2kg.
• Carrot - 2 things
• A clove of garlic - 2 things

For brine:

• Drinking water - 1 liter
• Vegetable oil - 0.5 cups
• Sugar - 0.5 cups
• Lavrushka - 2 things
• Black pepper peas - 8 pieces
• Acetic essence - 1 tbsp. a spoon

Cooking:

1. I shred the half of the head with a shallow straw. You can generally cut as you like. And for me, pickled cabbage for the winter must be shredded in thin strips.

2. Pass the carrots through a coarse grater; if you have a food processor, it will be much easier for you. Everything is done with him in one minute.

But keep in mind that the combine grinds vegetables into small crumbs. Although it does not spoil the taste.

In general, if you often cook and prepare, be sure to get yourself this wonderful assistant, at least a mini version.

3. So, our vegetables are chopped. Pour them into a small food bowl and mix lightly, but do not crumple. We just need to mix everything up pretty well.

4. The container is already sterilized, since the finished product is not subject to sterilization. We fill the cans with crumble, but we do not ram it much. And move on to cooking the brine.

5. We put a large pot of water on the stove and wait for boiling. Dip salt, sugar, lavrushka, pepper into boiling water, mix, pour in oil and wait until it boils again, stirring. Bulk products in brine should disperse. Let the marinade boil for three minutes and remove from heat.

6. Now in our brine add crushed garlic and a tablespoon of vinegar. Mixed up. Mmm ... the smell is amazing!

7. Pour our aromatic marinade with vinegar into the cabbage. Put a saucer on the jar, let it cool completely. You can close the lid treated in boiling water. Done!

Such preservation is stored in a cold room for up to a year or more. And in the winter, her taste is so fresh, as if just done.

Cauliflower for winter without sterilization

But not all lovers stand for a long time in the kitchen and wait for the treasured jar with their favorite preservation to be sterilized. And if there are a lot of them, then this is generally an “endless kitchen” then. Fortunately, there are recipes where you can do without it and you do not need to sterilize ready-made cabbage.

For lovers of high-speed harvesting, this method of quickly pickling cauliflower with hot pepper and basil is quite suitable.

Calculation for two liters:

• Cauliflower white - 1 medium
• Basil - 1 sprig
• Hot pepper - 2 pods
• Sugar and rock salt - 2 tablespoons each
• Vinegar 9% - 60 grams

Cooking:

1. We cut cabbage into segments and put it in liter, sterilized jars with whole pepper and basil, the last one in a jar. Fill containers tightly with vegetables, but do not need to be rammed.

2. Pour boiling water and cover with lids for ten minutes. Then pour the water into a saucepan, and pour the cabbage with boiling water again.

This is necessary to destroy bacteria that can subsequently harm our conservation.

Let the banks flooded for the second time stand for another 10 minutes. And we will take care of the brine.

3. In this saucepan, where the water is poured, pour sugar and salt. We put on the stove until boiling. When the marinade boils, wait until the sugar and salt have completely dissolved. Then remove from heat.

4. The second water from the jars is simply drained into the sink. In each add thirty grams of vinegar.

If you do not have a measuring cup, you can focus on a tablespoon, it has about 20 grams, so you need 1.5 tablespoons.

Choose whether to add other spices to your taste. For me, basil and hot red pepper give enough pungency and aroma. If you want, put a leaf of laurel.

Fill with hot brine and you can roll up under scalded, iron covers. We put the ready-made preservation on the covers and cover it with a fur coat for a day or more until it cools completely. Then you can take it to the cellar or other cool place.

Video recipe for delicious crisp cabbage in jars

I specifically sought this divine recipe. It is to make the marinade so fragrant, and the cabbage leaves are crispy. What is described just in this detailed recipe from the video of the channel “At Svetlana”.

Be sure to try this option of pickling cabbage and, I think, that it will become a regular on your table.

A step-by-step recipe for pickling winter cabbage with beets in 3 liter jars

This is delicious! I tell you right away, this recipe will not leave anyone indifferent. At first glance, it might seem that it’s a long time to cook it, but in fact, everything is quite simple and not time-consuming. But then what pleasure you will get when you open this amazing delicious treat in winter.

Grocery list:

• White cabbage forks - 4 kilograms
• Beets - 1 kilogram
• Coarse salt, sugar, vinegar 9% - 8 tablespoons each
• Bay leaves - 16 pieces
• Garlic - 1 large head
• Black pepper peas - 1 tablespoon without a hill
• Dry dill umbrellas - 8-10 pcs, 4-5 umbrellas per 1 can
• Hot pepper - 2 pieces, 1 per can
• Drinking water - 5 liters

So, a step by step recipe:

1. We put water on the stove until boiling water is obtained.

Banks must be sterilized!

2. While the water is boiling, cut the peeled beets large and thin slices, garlic and pepper slices.

2. Cut the cabbage into large pieces, but so that it is possible to place in a jar.

3. Lay in layers, slightly crushing: beets - cabbage - lavrushka, black pepper, hot pepper, dill umbrellas, garlic.

4. We also lay the second layer to the top.

5. Pour water into a saucepan, add sugar, vinegar, salt and mix well. We put on the stove to boil the brine. As soon as it boils and everything is completely dissolved, remove from heat.

6. Immediately until our brine has cooled, pour it into banks and cover with lids. Then we put them in a high pot of water and on the stove. At the bottom, lay a linen napkin or towel. Water should be warm. Bring to a boil over low heat. Now we sterilize for twenty minutes and roll it under the iron caps.

6. Roll the cans, make sure that the water does not bubble, then turn down the lid and cover with a blanket. Leave it in this form for a couple of days, then remove the blanket and let cool completely. Can be cleaned in the cellar.

A simple instant recipe in hot brine

Some, including myself, do not want to bother with long cooking at all, but want “fast and tasty”. For us, for those impatient, there is a wonderful recipe. This pickled cabbage for the winter is cooked for one or two and it turns out no less tasty than with long cooking.

What is necessary:

• Forks of white cabbage - about 2 kilograms
• Carrot - 2 medium pieces
• Chives - 3-4 pieces
• Sugar - 1 cup
• Salting salt - 2 tablespoons
• Vegetable oil - 1 cup
• Vinegar 9% - 0.5 cup
• Drinking water - 1 liter
• Lavrushka - 2-3 pieces
• Black pepper - 6-8 peas

We start to cook:

1. We put a saucepan with water on the stove and bring to a boil. Meanwhile, finely chop cabbage and carrots.

2. Garlic must be passed through a fine grater or press, add it to our vegetables, mix well.

3. Add water to the boiling water, add salt and sugar until they are completely dissolved and pour in oil, continuing to stir. Let it boil for a minute and remove from the stove. Pour vinegar here and mix well again.

4. Cabbage carrot straws we put in a pan, add the parsley, pepper and pour our marinade. We mix everything well. During this cooking phase, you will just feel the amazing smell of such a fragrant marinade.

5. Put our cabbage under the press. The press is often understood as a flat plate on which the load is installed, in our case it is a three-liter container with water.

6. We let it brew for five hours and can be arranged in jars or left in a saucepan.

Important! Pickled cabbage should only be in enameled pots or stainless steel. Aluminum is not suitable for this procedure.

Very fragrant cabbage is obtained! Due to the fact that we added oil during cooking, when serving, we will no longer need to add anything here, except for greens.

How to pickle cabbage under iron covers

According to this recipe, not everyone will like pickled cabbage for the winter. Basically, this blank is good for lovers of very spicy snacks. If your family has such, I advise you to prepare several jars of such a treat.

From one middle head you get two liter cans. If you like it, do more. We do not put carrots and other vegetables here. But, if you want, you can crumble carrots or bell pepper. This will not ruin the dish at all.

What is needed:

• Garlic cloves - 4 pieces
• Fresh dill umbrellas - 2 pieces
• Black peppercorns - 18 pieces
• Bay leaf - 2 pieces
• White cabbage - 1 forks
• Cloves to taste
• Hot pepper - 1-2 pods, to taste
• Acetic acid - 1 tablespoon

• Water - 1.6 liters
• Sugar - 1 cup
• Salting salt - 2 tablespoons

Early cabbage is not suitable for this recipe. Use only winter varieties.

Let's start cooking?

1. Finely chop the cabbage into strips, cut the garlic into rings. Cut one leaf of cabbage into four parts and set aside for the time being.

2. Place all the brine ingredients in a saucepan and bring to a boil, stirring until sugar and salt are completely dissolved. We boil for three minutes and remove from the stove.

3. In sterile jars we put nine peas of pepper, an umbrella of dill, a bay leaf and two cloves of garlic. If you like cloves, you can add one at a time.

4. Now we need the left quarters of the cabbage leaf, we put two in a jar on top of the spices.

You can completely put the burning pepper on the bottom of the cans, or you can cut it into circles and add to the cabbage.

5. Fill the jars with cabbage crumbs to the top. Use without fanaticism.

6. Pour vinegar into the brine that has cooled to room temperature, stir and pour the marinade into jars. Roll up scalded iron caps. Can be stored immediately. As you can see, a very quick and easy recipe. And the snack is wonderful.

Video on how to harvest pickled cabbage in slices

The author of the video channel “Simple recipes for every day” offers us an interesting version of the blank. Amazing “large-caliber” assortment is obtained: cabbage, and pepper, and carrot, and also with tomatoes! Variety is also good because it is very convenient to serve.
  One of the advantages of this recipe is that you do not need to chop, rub, but simply cut into large pieces and slices.

Personally, I really like it! Everything is quite simple, beautiful and most importantly delicious! I think it’s necessary to make several jars of such beauty.

Pickled broccoli with bell pepper

This variety of cabbage is increasingly began to appear on our tables. Someone has just started to take a closer look at this vegetable, and someone has already tried many dishes and appreciated the taste, in addition to the huge benefits of this product. Have you ever tried pickled broccoli? If not, then it's time to cook them!

What is needed:

• Broccoli - 0.5 kg
• Granulated sugar - 1 teaspoon
• Large carrot - 1 piece
• Coarse salt - 1.5 tablespoons
• Water - 300 milliliters
• Vegetable oil - 50 milliliters
• Vinegar - 30 milliliters
• Ground black and red pepper
• Garlic cloves - 4 pieces
• Bulgarian pepper - 2 pieces
• Coriander - 1 teaspoon
• 0.5 liter cans

Cooking:

1. We divide the broccoli into segments, keep in warm salted water so that the insects, if any, from the inflorescences float to the surface, pour into water and dip the cabbage in boiling water for a couple of minutes, and then rinse with cold. With the data, the manipulation of broccoli will acquire a beautiful, rich color.

2. Pepper is cleared of seeds and cut as you like, you can stripes, cubes or circles.

To make the salad brighter and more beautiful, take peppers of different colors.

3. Grate carrots on the "Korean grater." Now there are a lot of varieties of this grater, there are very convenient ones. Well, if you have such an assistant as a food processor, then such a slicing of carrots will take place for you once or twice.

4. Garlic is passed through a press, or very finely chopped.

5. Now all our sliced \u200b\u200band grated vegetables are mixed well with salt, pepper and sugar in a large bowl or saucepan. Then add oil, vinegar, water and again we mix everything. Leave to marinate for three hours.

6. We put our salad in the sterilized jars so that on top we get about one centimeter of liquid and cover with lids.

5. We put the jars in a wide bowl with warm water and boil for twenty minutes, that is, we sterilize. We take out, screw the caps all the way and turn the cans upside down. Cover with a blanket also does not hurt. In this position, leave them for a day, then remove them for winter storage.

How to pickle early cabbage with vinegar at home

What to do if you urgently want a young pickled cabbage? There is also such a recipe with a delicious marinade, and most importantly, everything is done quickly and simply.

We will need:

• Young white cabbage - 3 kilograms
• Large carrot - 4 pieces
• Bulgarian red pepper - 3 pieces
• Garlic cloves - 4-5 pieces
• Fresh dill and parsley - to taste

• Drinking water - 1 liter
• Salt - 2 tablespoons
• Sugar - 2 tablespoons
• Vinegar nine percent - 0.5 liters
• Vegetable oil - 0.5 liters

1. We start with the fact that with cabbage we remove the upper, green leaves and wide veins. Cut into thin strips. Shred the greens.

2. Carrots, peeled, scalded with boiling water and grated on a coarse grater.

3. From sweet peppers we extract seeds and cut them into small cubes.

5. All prepared vegetables are mixed in a large enameled basin or pan. There we squeeze garlic cloves through a press.

6. In a separate pan, mix all the components of the brine and bring to a boil. Then pour vegetables with this fragrant marinade and mix. We lay out on the banks and put on plastic caps. Leave for a day in this form in the kitchen, and then put it in the refrigerator. Bon Appetit!

Here, according to such delicious recipes for pickled cabbage, I ask you to note that of different types, we filled our cellar. Now we have cabbage salads for all occasions and for a feast, and for baking, and for soups and salads. As they say, a feast for the whole world!

Let's stock up on our healthy products. In order not to depend on supermarkets and chemical, purchased food. I thank everyone who today pickled cabbage with me!

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There are many different ways of salting cabbage: cold, hot, pickled, pickled, sour, spicy, with carrots, beets. All of them deserve attention, and no one will argue that salted cabbage is the most delicious traditional appetizer on the Russian table, and also useful. An interesting recipe and photo of delicious fast salted cabbage, which is ready in a few hours, was sent to us by Marina Fateeva from the city of Saratov. This is a delicious salting of cabbage in a quick (hot) way with the addition of vinegar and garlic in brine. What can I say, this is a ready-made snack - a cabbage salad with garlic in jars!

Matalian cabbage

This is a recipe for quick salted cabbage, cooked easily and quickly, the cabbage turns out to be a little spicy and crispy.

For a recipe for pickled cabbage with vinegar and garlic, we need:

• 2 kg (white),
• 1 head garlic
• 1-2 carrots.

For brine:

• 1 liter of water
• 3/4 cup sugar
• 2 tablespoons of salt,
• 1/2 cup sunflower oil,
• 2 tablespoons of vinegar essence.

How to cook instant salted cabbage

Shred the cabbage (I usually use a combine for this purpose), three on a coarse grater, cut the garlic (not very finely), mix it all and put it tightly in a 3-liter jar.

Getting to the brine:

pour sugar and salt into the water and bring to a boil, at the end add vinegar essence, remove from heat, pour in sunflower oil, mix everything - the brine for quick cabbage is ready.

Pour the brine into a jar of cabbage, leave at room temperature, after 5 hours the cabbage is ready, you can try.

Then salted cabbage in banks must be stored in the refrigerator and eat for 2 weeks. It is prepared quickly, but it is not stored for long. At my place, such pickled cabbage with carrots and garlic is usually eaten in a week.