Step-by-step recipes for pickled cabbage with vinegar and carrots, beets, garlic, tomatoes

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

2 gr.

3 gr.

Carbohydrates

69 kcal.

Option 1: The classic recipe for Anna cabbage marines with vinegar

There are no less recipes for cabbage than for potatoes. The vegetable is very popular, it is actively used in the first and second courses, but snacks are especially successful from it. There are some that can be made in advance and they will last perfectly for several weeks or even months. It's about pickling with vinegar. Here is a classic recipe for such a cabbage with carrots, but below you can find other interesting options.

Ingredients

• 5 kg of cabbage;
• 2 liters of water;
• 1 kg of carrots;
• 50 g of garlic;
• 300 g sugar;
• 200 ml of table vinegar;
• 4 tablespoons of salt;
• 200 ml of vegetable oil.

Step-by-step recipe for classic pickled cabbage with vinegar

We put water on the stove, add sugar and salt and bring to a boil. Then remove from heat and cool. As soon as the liquid reaches room temperature, add table vinegar. Stir.

Chop the cabbage into thin strips. We try not to use the top sheets and thick veins. You can chop the vegetable with a knife or use a special shredder. We pour all this into the basin.

Peel the carrots, rub them into strips or cut with a knife. You can use a regular grater, but long Korean straws look much nicer. We peel the garlic and cut each slice into four parts. We shift the vegetables to the cabbage, stir everything well and pour the marinade in the process.

Let the cabbage in the marinade stand for 8-10 hours to soak it, you can stir it occasionally. Then we put it in jars. Pour the remnants of the marinade evenly. We put on tight nylon covers.

We remove the cabbage in a cool place for 3-4 days. During this time, she will marinate. The snack can be stored for a long time at temperatures up to 14 degrees.

Here is the basic recipe for classic pickled cabbage with little or no spices. If desired, add cumin or dill seeds, cloves, bay leaves, you can add different peppers.

Option 2: A quick pickled cabbage recipe with vinegar

This cabbage will be ready in 12 hours, but much tastier on the second or third day. For shredding, we use a regular knife or a special grater. You need a regular straw. Choosing an autumnal juicy and fresh vegetable, nothing worthwhile comes out of sluggish cabbage.

Ingredients

• 2 kg of cabbage;
• 5 allspice peas;
• 0.5 cups vinegar;
• litere of water;
• 2 tablespoons of salt;
• 1 carrot;
• 5 cloves of garlic;
• 4 tablespoons of sugar.

How to quickly cook pickled cabbage with vinegar

We start with the marinade. We send a liter of water to the stove, add salt and sugar, wait for it to boil. At the end, we throw in the laurel, turn off the stove, add vinegar and peppercorns. We do not make the marinade in advance, we will use it hot.

Chop the cabbage into strips. Roughly also chop or rub the carrots. Peel and cut the garlic into pieces, no need to grind. Pour all this while into a basin or into a large saucepan.

Pour vegetables with hot marinade, stir, let cool at room temperature. We just stand it for a couple of hours.

We put the cabbage in a jar or use several pieces, we also pour the marinade. We put on nylon covers, put them in the refrigerator for ten hours. You can make kale overnight for a great snack the next day.

If, along with carrots, add beets cut into strips to cabbage, then we get a very beautiful and bright appetizer.

Option 3: Pickled cabbage with vinegar (large pieces)

To prepare this snack, cabbage does not need to be finely chopped, it is cut into large pieces. Depending on the temperature of the marinade, we get a quick or regular recipe. When poured with hot liquid, the cabbage will be ready the next day. If you use a cold marinade, it will take 3-4 days.

Ingredients

• 2 kg of cabbage;
• 1 liter of water;
• 90 g sugar;
• 150 ml vinegar 6%;
• 3 tablespoons of salt;
• 1 sweet pepper;
• 250 g carrots;
• 5 peppercorns;
• 5 cloves of garlic;
• bay leaf.

How to cook

We wash the cabbage, remove the upper damaged leaves, then cut into large pieces of ten centimeters. Peel the carrots and cut into circles. Fall asleep to the cabbage, add the chopped pepper pod. We fill the voids. Chop the garlic and add it.

Boil a liter of water with prescription sugar and salt, remove from heat, throw laurel broken into several pieces, add vinegar, stir.

If you need instant cabbage, then add a hot marinade to the vegetable, put a small load. Let it brew under yoke for a day at room temperature, then send it to the refrigerator for another day.

To get the usual pickled cabbage, fragrant and crispy, cool the marinade, or even better, cool it. Add to vegetables, put oppression, put it in the cellar or basement for 4-7 days, you can immediately put it in the refrigerator.

One recipe uses vinegar 9%, in another version 6%, so as not to buy different types, you can just have a bottle of 70% essence at home. It is easily diluted with clean water to the desired concentration, all proportions are on the package, you can also look at the tables on the Internet.

Option 4: Pickled cabbage with vinegar and tomatoes

Recipe for cabbage with tomatoes, which keeps well even at room temperature. Choosing small and dense tomatoes. We sterilize jars and lids. Refill technology. Prescription for one three-liter can.

Ingredients

• cabbage;
• 5-7 tomatoes;
• 25 g salt;
• 60 g sugar;
• 50 ml of table vinegar;
• 3 peppercorns;
• bay leaf;
• 1 carrot.

Step by step recipe

Shred cabbage and carrots into large strips. At the bottom of the jar we throw laurel and pepper, pour a little cabbage, then three tomatoes, again cabbage and tomatoes. We finish with cabbage, no need to tamp, but we put it tightly enough.

Fill the cabbage in a jar with boiling water, it is convenient to do this from a kettle. Cover, let stand for ten minutes. Then pour all the water into a saucepan. It is convenient to express it through a lid with holes.

Add salt and sugar to the water, let it boil, turn off the stove and add vinegar. Fill the cabbage with the resulting marinade, and then immediately roll it up. Turn over, stand under the blanket until it cools.

Cauliflower with tomatoes is also prepared according to this principle, in addition to tomatoes, you can lay cucumbers, pods of Bulgarian and hot peppers, pieces of beets, zucchini, squash.

Option 5: Pickled cabbage with vinegar and beets "Pelustka"

The recipe for a delicious, crispy and incredibly bright appetizer from pickled cabbage with vinegar. Beets give a stunning color. This is the quickest option. Cabbage "Pelustka" will be ready for use in two days, and you can store it in a cool place for two weeks.

Ingredients

• 300 g carrots;
• 2 kg of cabbage;
• 300 g of beets;
• 140 g granulated sugar;
• 0.5 cups sunflower oil;
• 4 laurels;
• 2 tablespoons of salt (with a tubercle);
• 7 cloves of garlic;
• 1 tsp peppercorns;
• 150 g table vinegar.

How to cook

We put a saucepan with a liter of water on the stove. You can immediately add salt, sugar and butter to it, let it all boil. For now, let's take care of vegetables.

Peel the carrots and cut into thin slices. It is not recommended to make thick pieces, otherwise the vegetable will be tough, crumbling beets in about the same slices. Peel and chop the garlic into small pieces; chopping is not required.

We just cut the cabbage into pieces of about five or seven centimeters, the size of a matchbox will do. We put in a saucepan, sprinkling with beets, carrots, garlic. Add bay leaves, allspice peas.

Is the marinade boiling? It's time to remove the saucepan from the heat. Only after that, pour vinegar, stir and send the boiling solution to the vegetables. We put oppression so that the marinade rises.

Let the cabbage cool down, put on a cloth so that no dust gets into it. We leave to marinate for a day at room temperature, and then remove the oppression, send it to a cool place. There the appetizer will be perfectly preserved.

You can cook Pelustka cabbage with hot and bell peppers, sometimes carrots are not added to it, but only beets are used.

There are many ways to pickle vegetables for the winter, but one of the most popular is the recipe for pickling cabbage with vinegar. This method of preparation allows you to maximally preserve the vitamin C contained in the product, which is necessary to fight colds in the cold season.

How salting differs from pickling

The difference between the two cooking methods is quite significant. For a long time, cabbage was fermented and soaked for the winter, the products were stored due to the addition of salt, which allowed:

• accelerate the release of sugar-rich juice, thereby stimulating the fermentation effect;
• to reduce the vital activity of harmful microorganisms contained in harvested products;
• improve the taste of the prepared dish.

But such recipes require 5-10 days to complete the preservation. The addition of table vinegar, apple cider or wine vinegar, and citric acid can significantly speed up the salting process. In this case, it is more correct to say that the cabbage is pickled, not salted. The significant time savings explain the popularity of vinegar harvesting.

Advice! Any kind of food grade acid can be used. This will not affect the degree of preservation of salting.

The great popularity of table vinegar in recipes is due only to the fact that it is easy to find at any point of sale. Therefore, the hostesses choose him. But apple cider vinegar or wine vinegar is less harmful to your health.

Salted cabbage with vinegar

This is a standard recipe for pickling cabbage and vinegar.

Ingredients:

• 1.5 kg of dense cabbage forks;
• 0.5 kg of carrots;
• 50 g sugar;
• 40 g salt;
• 1 bay leaf;
• 1 dec. l. vinegar essence;
• water.

How to salt:

1. Shape the vegetables into thin strips in any way possible.
2. Add a broken bay leaf to them and rinse thoroughly with your hands so that juice begins to stand out from the vegetables.
3. Wash the jar and put the salad in it. Salt and add sugar before pouring in the vinegar.
4. Boil about 2 liters of water. Cool slightly. Make a depression in the cabbage with a knife and add water. If necessary, stir the salad with a knife and add more hot liquid.
5. Close the jar with a metal lid and turn it over. To create optimal salting conditions, cover it with a warm blanket and leave for four days. Then transfer the workpiece to a permanent storage location - in the basement or cellar.

Crispy and spicy cabbage

There is a standard way to do salting. The recipe can be left both in the classic form and diversified with additional components.

Ingredients for the recipe:

• 2 kg of cabbage;
• 0.4 kg of carrots;
• 0.4 kg of apples;
• 5 cloves of garlic (optional);
• 1 or 2 hot pepper pods (optional)
• 0.5 l of water;
• 150 ml of vegetable oil and table vinegar;
• 100 g sugar;
• spices (cloves, bay leaves and other spices to taste);
• 60 g of salt.

How to salt:

1. Do not wash the forks, but clean the leaves unsuitable for pickling and chop into thin pieces.
2. Wash and dry the carrots and apples. Then pass through a coarse grater.
3. Peel and chop the garlic and pepper.
4. To prepare the brine, all the remaining ingredients are placed in one large saucepan, salted and boiled for about 7 minutes.
5. Mixed vegetables are tamped tightly into a jar and gradually poured with hot brine.
6. If you plan to have a long shelf life, then you need to add 20 ml of vinegar at this stage, then roll up with metal lids. If the workpiece is eaten quickly, then it is enough to cover it with a nylon lid and remove it for a day - then you can try it.

Provencal cabbage

For this recipe, choose juicy forks. Carrots and onions complement the appetizer well - they are added as desired. You need to choose strong and juicy pepper for the dish. Condiments and spices are used to taste.

Ingredients:

• 1 kg of cabbage;
• 1 large sweet bell pepper;
• 1 medium carrot;
• 1 clove of garlic;
• 70 ml of vegetable oil (unrefined);
• 50 g granulated sugar;
• 1.5 tsp salt;
• 2 tbsp. l. vinegar;
• 150 ml of water.

How to salt:

1. Peeled cabbage is finely chopped and poured into a large container.
2. Salt, add sugar.
3. Cut the pepper into long thin slices and add to the cabbage.
4. Optionally, you can add in salting, onion cut into half rings and carrots chopped on a grater.
5. Crush the garlic and add to the rest of the vegetables.
6. Mix the vegetable components thoroughly and pour in warm boiled water, vegetable oil and vinegar.
7. Place the salting under oppression and send to infuse for 5-6 hours in the cold.

Salted cabbage recipe with vinegar and oil

Salting prepared according to this recipe can be used not only as an addition to main dishes, but also in the preparation of soups or filling in baked goods.

Ingredients for the recipe:

• 1 kg of cabbage;
• 1 large carrot;
• 3 tbsp. l. vegetable oil;
• salt, sugar and spices to taste;
• 2 tbsp. l. vinegar.

How to salt:

1. Peel the vegetables, chop the cabbage, chop the carrots on a special grater in long and thin strips.
2. For the brine, boil water, sugar and salt. After bubbles appear, add the necessary spices. The standard option is bay leaf and peppercorns.
3. After boiling, turn off and pour in vinegar with vegetable oil.
4. Add the marinade to the mixed vegetables and let it brew for 1.5 hours. After this time, the salting can be tasted.

Hot pickle cabbage quick way with vinegar

Using the hot salting method, the cooking recipe can be significantly varied by adding a component such as beets.

Ingredients:

• 1 medium cabbage fork;
• 1 head of garlic;
• 1 beet;
• 200 g sugar;
• 200 ml of table vinegar;
• 2 tbsp. l. coarse crystalline salt;
• 2 pcs. carnations;
• 4 bay leaves;
• allspice and ground ½ tsp each.

How to salt:

1. Wash and boil the beets until tender.
2. Cut the peeled cabbage into elongated rectangles.
3. Grind the cooled beets with a coarse grater.
4. Place in a jar in layers, alternating components: cabbage, beets, chopped garlic, bay leaf.
5. Prepare the brine. To do this, boil water with sugar and spices, salt and add vinegar a few minutes before being ready.
6. Fill jars with hot liquid and add vinegar.
7. Cool down. After a day, you can try salting.

Advice! If you need to get a sweeter salting taste, then you need to take very large beets or several small ones.

Cabbage with bell pepper

The combination of cabbage and bell pepper is considered a classic. You can limit yourself to shredding food, or you can make salting in the form of a mixture of vegetables. Just keep in mind that in this case, the recipe will require less vegetables and more liquid.

Ingredients:

• 1 kg of white cabbage;
• 2 medium carrots;
• 2 onions;
• several pieces. bell pepper;
• 100 ml of vegetable oil
• 100 ml of 9% vinegar;
• 1 st. l. with a top of sugar and salt;
• spices and herbs to taste.

How to salt:

1. Vegetables are peeled and finely chopped.
2. Each pepper is filled with the resulting salad and placed in sterile jars.
3. Pour in brine prepared according to the standard recipe. Sealed with metal lids for long-term storage.
4. Turn over and leave to cool under the covers. After that, the salting is placed in a permanent storage place.

Salted cabbage with pumpkin

Pumpkin, which ripens simultaneously with the vegetables that make up the recipe, will help to diversify the taste of the usual salting.

Ingredients:

• 1 kg of cabbage;
• 2 apples;
• 300 g pumpkin;
• 1 bell pepper;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 50 ml vinegar
• spices: allspice, coriander, bay leaf;
• vegetable oil for dressing.

How to salt:

1. Peel and chop vegetables: forks - on a shredder, apples and pumpkin - on a coarse grater. Shape the pepper into strips.
2. Pour in spices, pour in vinegar. Stir well and rinse the salad with your hands so that the cabbage and pumpkin are juiced.
3. Place the salting under oppression in a warm place for a day. After that, put in the cold. The finished dish is additionally salted to taste.

Spicy cabbage with spices

The easiest way to change the taste of salting is to add unusual spices and herbs to the recipe.

Ingredients:

• 1 small fork of cabbage;
• 2 onions;
• 50 ml of table vinegar;
• 1 bell pepper;
• 2 cloves of garlic;
• 1 tsp. allspice and black pepper;
• 1 st. l. coriander, ginger.

How to salt:

1. Peel and wash vegetables.
2. Chop the cabbage into narrow strips, cut the onion into half rings, pepper into small strips.
3. Chop the ginger and garlic and fry them together with the onions.
4. Grind the rest of the spices in a mortar.
5. Mix vegetables, salt, add spices and sugar to taste. The composition should be slightly wrinkled to speed up the appearance of juice.
6. Pour in vinegar, put under oppression and let the salting brew for a day.

Ginger recipe

Salt vegetables with ginger. Ingredients:

• 1 kg of cabbage;
• 3 medium carrots;
• 1 pod of hot pepper;
• 4-6 cm of ginger root;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 2 tbsp. l. vegetable oil and soy sauce;
• 1 tbsp. l. coriander;
• incomplete art. rice vinegar;
• 1 liter of water.

How to salt:

1. Wash vegetables under running water and peel.
2. Chop the forks into squares, carrots to taste, finely chop the pepper, chop the ginger on a fine grater.
3. Heat the coriander and crush it in a mortar to make it fragrant.
4. Prepare the marinade: combine spices, salt, sugar, pour in water, sauce and vinegar, add ginger. Boil, stirring constantly.
5. Put cabbage in sterile jars, pour and seal.
6. Store the pickling cold.

Recipe with apples and cranberries

Another successful culinary recipe would be pickling with apples and cranberries. Ingredients:

• 3 kg of cabbage;
• 1/3 Art. cranberries;
• 1 pc. carrots and apples;
• salt to taste;
• 2 tbsp. l. apple cider vinegar.

How to salt:

1. Remove frozen cranberries from the cold.
2. Leaves of the head of cabbage are chopped, salted and left for a while for the juice to go.
3. Add coarsely grated carrots.
4. Cut apples into thin slices and mix with cabbage. Add cranberries there.
5. Pour in vinegar and leave under pressure at room temperature for a day. After that, the salting is completely ready, but it is believed that it is better to let it stand for several days.

Conclusion

There are many cooking options as the vegetable goes well with a variety of foods. If desired, any recipe for salting cabbage with vinegar can be supplemented with any suitable component that noticeably diversifies the taste of the salad familiar to everyone.

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

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

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

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

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

Delicious pickled cabbage

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

We need:

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

For the marinade:

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

Preparation:

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

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

2. Peel and grate carrots for Korean carrots.

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

4. Cut the garlic into thin slices.

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

6. Add vinegar and garlic.

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

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

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

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

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

And as you can see, it is absolutely not difficult to prepare it, and it will take half an hour at most.

Instant pickled cabbage with bell pepper

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

We need:

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

• water - 1 liter
• salt - 1 tbsp. a spoon with a slide
• sugar - 3 tbsp. spoons
• vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is incomplete

Preparation:

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

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

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

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

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

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

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

7. Pour boiling marinade over vegetables. Let cool.

8. Put in the refrigerator. Store in the same place.

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

Pickled cabbage with beets - Gurian cabbage

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

We need:

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

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

Preparation:

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

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

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

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

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

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

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

7. Add vinegar and oil.

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

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

10. Let cool and put in the refrigerator for 4-5 days.

11. Serve as a snack.

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

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

Pickled cabbage spicy with ginger

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

We need:

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

For the marinade:

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

Preparation:

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

2. Cut the garlic into long thin strips.

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

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

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

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

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

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

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

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

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

We need:

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

For the marinade:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

Pickled cabbage with vegetables and apples - a very tasty recipe

We need:

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

For the marinade:

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

Preparation:

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

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

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

4. Cut the garlic into long thin slices.

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

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

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

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

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

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

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

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

Pickled cabbage in Georgian style

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

Here, admire what beauty it turns out!

Features of cooking delicious pickled cabbage

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

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

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

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

Bon Appetit!

Cabbage is a versatile 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 preserve useful properties.

The autumn harvest is best suited for conservation. Among the huge number of recipes, I have chosen several options for preparing a delicious appetizer. We will add various foods and spices to it, as well as use cold and hot methods. By the way, you can also make a spicy snack from this vegetable, which is not inferior to spicy zucchini, called « ».

Such pickling methods can be used not only in the fall for winter preparations, 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 for preparing salads. The vegetable is ready to eat in 12 hours.

Ingredients:

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

Preparation

First of all, we will deal with the preparation of the marinade. We send salt, sugar, and sunflower oil to a pot of boiling water. When the liquid boils, turn off the heat and pour in the vinegar.

Grind the washed carrots. Remove the seeds from the bell pepper and cut into strips.

Remove the upper limp leaves from the head. Now we shred the cabbage in the required amount.

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

Put the salad tightly in glass jars and fill it with the prepared brine. We put the appetizer in the refrigerator.

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

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

There are a huge number of pickled cabbage recipes. To find the one that suits you best, you should try several cooking methods. I offer step-by-step instructions for preparing crispy cabbage.

Ingredients:

• 3 kg of white cabbage;
• 1 carrot;
• 100 ml vinegar;
• 200 ml of sunflower oil;
• 3 peppercorns;
• 3 leaves of lavrushka;
• 2 tablespoons salt;
• 100 g granulated sugar.

Preparation

In order not to be distracted during the preparation process, we will prepare all the products. Remove the top leaves of the cabbage and peel the carrots. We wash the ingredients with running water.

Cut the cabbage into strips of small thickness, and chop the carrots on a grater.

Mix vegetables in a separate container, add peppercorns, bay leaves, table salt, sugar and pour in vinegar and oil.

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

If you want to save your snack for the winter, store it in a cool place.

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

This salad is served with fish, meat, garnish, and is also an excellent appetizer 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 (2.5 kg) cabbage
• 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 tablespoons salt.

Preparation

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 grind it in any convenient way. If you love adding this ingredient to your meals, then don't forget to get an early harvest.

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

Cover the container with a lid and leave for a day, stirring occasionally. We distribute the finished vegetables in sterile jars and put them in a cool place.

After a day, the snack can be served at the table. Store 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, take this option into service. The marinating 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 peppercorns;
• 1 bay leaf;
• 3 tbsp salt;
• 3 tablespoons sugar.

Preparation

We wash the peeled cabbage and leave it for a few minutes to drain excess liquid from it. Cut into large enough pieces. Peel, then chop the garlic and rub the beets.

Pour water into a saucepan, 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 in the brine and leave the snack for 24 hours.

The salad is best kept in the refrigerator. Get the right amount out of the can when you need it.

If you don't like the chunky appetizer, you can simply chop the vegetable as you like. This will not change the taste.

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

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

Ingredients:

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

Preparation

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

We send vegetables to a bowl and salt, pour in vinegar and sunflower oil. Mix everything well and leave for 2 hours to marinate.

Now it remains to arrange 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 marinate vegetables according to this recipe at any time of the year.

Ingredients:

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

Preparation

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

To make the marinade in a pot of water, alternately send sugar, table salt, vinegar and last but not least oils.

We put the container on the stove and bring it to a boil, and immediately remove it 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. This makes it even tastier.

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

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

Ingredients:

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

Preparation

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

Now lay the food in layers in the pan. First, the vegetable mixture, then the cabbage slices, and on top again the platter. Then fill with marinade. To make a brine in water, mix the indicated ingredients and bring to a boil.

We leave the cabbage for 3 days under oppression.

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

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

If you like the flavor of the kale salad served in public dining rooms, then this is the option for you. The snack can be eaten after 30 minutes. See the step-by-step cooking technology in the video:

Now you know how you can make a pickled appetizer at any time in just a few minutes. Add a variety of spices and herbs as desired, taking into account your taste preferences. Bon Appetit!

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

This pickling option is suitable for people who prefer savory appetizers. You can make such a salad very quickly and effortlessly. So 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 tablespoons salt;
• 200 ml of sunflower oil.

Preparation

Remove the top leaves from the cabbage head, then rinse and leave on a towel to dry completely. After that, finely chop. Grind the carrots on a coarse grater.

We pass ½ part of the head of garlic through a meat grinder, and the rest of the cloves will be used as a whole. Cut hot pepper into small pieces. For a spicier snack, do not remove the seeds.

In a wide bowl, alternately put the carrots, pressed garlic, and chopped cabbage. Place cloves of garlic and bitter pepper between the layers.

Add sugar, salt, vinegar and oil to boiling water. When the marinade boils, remove it from the stove and, after cooling, pour in a bowl of vegetables. We cover the container with a lid and put the load on top.

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

Fast salted cabbage with cold marinade for the winter

To quickly pickle cabbage, use this recipe. We don't need to cook the brine. This method is one of the simplest, and the salad turns out to be very tasty.

Ingredients:

• 1 kg of cabbage;
• 1 bell pepper;
• 2 medium 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 tablespoons granulated sugar.

Preparation

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

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

Now pour water at room temperature into the salad, mix the oil and vinegar well. If you like, you can stir all the marinade ingredients in water and then pour over the snack. As it is more convenient for you, do so.

We leave the salad for a couple of hours under oppression. Use any container with water as a load.

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

Georgian style pickled cabbage without sugar

Georgian cuisine is famous not only for its meat dishes, but also for its delicious snacks. Vegetables prepared in this way will not leave indifferent even sophisticated chefs.

Ingredients:

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

Preparation

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

In a clean and dry one-liter jar, lay out the prepared foods in layers, sprinkle with salt on top and fill with boiled chilled water.

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

For a brighter taste, serve the 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 (long-term storage recipe)

It only takes you half an hour to make a delicious cabbage appetizer. It keeps well 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 carnations;
• 50 ml vinegar;
• 2 bay leaves;
• 4 peppercorns.

When preparing a larger salad, increase the amount of products proportionally.

Preparation

First, rinse the vegetables well with cold water. Finely chop the 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. We fill everything with boiling water for a quarter of an hour. After that, we drain the liquid, bring to a boil and pour it back into a container with food.

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

Leave the jars to cool upside down, and then put them in a cool place.

Harvesting for the winter from cabbage and horseradish

Fans of a savory snack will love another pickled cabbage recipe. 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 vinegar;
• 3 cloves of garlic;
• 120 ml of sunflower oil;
• 100 g sugar;
• 2 tablespoons salt;
• Peppercorns, lavrushka and cloves to taste.

Preparation

Cut or grate white cabbage and carrots. We should have thin strips 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 into it. After boiling, cook for about 4 minutes. Pour the ready-made brine into the cabbage, which we have previously distributed in sterile jars.

The savory snack can be stored in a cool place for a long time.

How to cook Korean cabbage at home

There are a huge number of Korean recipes. We will make pickled cabbage with you in one of the easiest ways. The salad is spicy with a sweetish 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 table salt;
• 2 tablespoons white sugar.

Preparation

We pre-wash all the necessary vegetables with cold water. Then chop or rub them and stir in a deep bowl with the addition of cilantro.

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

We close the banks with nylon lids. When the workpiece has cooled down, we put it in the cellar, pantry or refrigerator.

Quick pickled cabbage with cucumbers

This recipe makes a full-fledged vegetable salad, rich in vitamins and nutrients. The dish contains a minimum of calories, so your figure will not suffer. How to prepare such a snack, see the following video:

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

Every autumn, housewives make preparations from vegetables. The most common is pickled cabbage for the winter. This dish perfectly complements fish and meat, and is also suitable for any side dish.

Classic pickled cabbage with vinegar for the winter

This is the most economical variation and requires the least amount of food to cook.

Ingredients:

• laurel - 3 leaves;
• vinegar - 2 tbsp. spoons;
• cabbage - 3000 g;
• salt - 2 tbsp. spoons;
• carrots - 2 pcs.;
• spices;
• ground red pepper;
• water - 1000 ml;
• sugar - 140 g

Preparation:

1. Chop the head of cabbage (you need square pieces). Turn the carrots into half rings. Take a press, skip the red pepper and chop the garlic.
2. Mix the cabbage and carrots together. Add laurel leaves and stir.
3. Boil water, add granulated sugar and sprinkle with salt. Cook.
4. Pour in vinegar and stir.
5. Pour vegetables. Cover and leave for a couple of hours. Hide in the refrigerator and stand for 24 hours. The appetizer is stored in the same place.

Cooking recipe with canned beets

Use late varieties of vegetables for cooking. Cabbage with beets in jars turns out to be beautiful in appearance and amazingly tasty.

Ingredients:

• salt - 2 tbsp. spoons;
• vinegar - 150 ml (6%);
• beets - 1 pc.;
• laurel - 3 leaves;
• cabbage - 2000 g;
• carrots - 1 pc.;
• oil - 1 tbsp. a spoonful of sunflower;
• black pepper - 11 peas;
• garlic - 4 cloves;
• water - 1000 ml;
• allspice - 11 peas;
• sugar - 140 g

Preparation:

1. Cut the head of cabbage into four pieces. Then cut each piece again into the same number of pieces.
2. You will need to chop carrots and beets into bars. Chop the garlic cloves into slices.
3. Prepare a basin in advance, place vegetables in it and mix.
4. Sterilize jars, place a mixture of vegetables in them. Tamp.
5. Pour sugar over with water, salt and add peas. Pour in oil, add laurel and pour vinegar. Stir, boil and pour the jars with this hot solution.
6. Cover with lids.

In korean

A simple cooking method that produces a spicy, savory meal. For cooking, not only Chinese cabbage is suitable, but also white cabbage.