Cabbage is one of the most popular vegetables in the world. It has its own healing properties. Many are accustomed to associate it as a dressing for borsch or one of the ingredients for a salad. One of the most popular blanks is a great snack for your table.

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

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

Ingredients:

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

Cooking method:

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

2. Peel the garlic, chop the mugs.

3. The beets are washed under running water, cut into strips.

4. Now prepare the marinade. Pour 1 liter of water into an enameled pan, pour 2 tbsp. tablespoons of salt, 150 gr. sugar, vinegar 9% and vegetable oil. We thoroughly alter everything, set it on fire and bring to a boil.

5. In the meantime, take a large dish, basin, bucket or pan and begin to lay the ingredients in layers. First cabbage, then beets, garlic, bay leaf and pepper, all the way to the top of the container.

6. The marinade boiled, turn off and pour our prepared ingredients.

In order for the cabbage to cook faster, it needs to be poured with hot marinade.

7. We cover the bucket with a plate and put oppression on it so that the cabbage is completely in the marinade.

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

Serve to the table, bon appetit.

  Instant cabbage recipe with vinegar

Ingredients:

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

Cooking method:

1. Peel the cabbage from the upper leaves, chop finely.

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

3. We rinse the Bulgarian pepper, cut the stalk, seeds and cut into strips.

4. Peel the garlic and cut it at random.

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

6. Add carrots and mix well.

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

8. Cooking the marinade. Pour 450 ml into an enameled pan. water, pour 1 tbsp. tablespoon of salt, 100 gr. sugar, 100 ml. vegetable oil.

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

10. Pour the cabbage with a hot marinade and mix thoroughly, lightly tamp to make the liquid appear on top. Then we put a plate and a load on it.

11. Leave at room temperature for 6 - 8 hours, then transfer the resulting workpiece into a glass container and put it in the refrigerator. Bon Appetit.

  Tasty pickled cabbage in a jar for the winter

Ingredients:

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

Cooking method:

1. Start cooking marinade. 4 cups of water are poured into an enameled pan, set on fire. When the water begins to boil, pour half a glass of sugar, 1 tbsp. tablespoon of salt, 1 tbsp. a spoonful of vinegar essence, bay leaf and peppercorns to taste, mix everything and taste (you can add more ingredients if desired).

2. The marinade begins to boil, cover and let it boil for 10 minutes.

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

4. Peel the carrots, wash and rub it on a coarse grater. We add carrots and cabbage in one container.

5. Marinade is prepared, filtered and allowed to cool a little.

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

7. Then close the jar with a capron lid and put it in a cool place. Bon Appetit.

  How to cook sweet cabbage

Ingredients:

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

For marinade:

• Water - 0.5 liters;
• Sugar - 0.5 cups;
• Coarse salt - 1 tbsp. l .;
• Vinegar 9% - 0.25 cups.
• 200 ml beaker.

Cooking method:

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

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

3. We take a 3-liter jar, fill it with cabbage, bay leaf and coriander grains. Tamp well, fill the jar to the top and pour the vegetable oil.

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

  Video recipe cabbage pickled slices

Good appetite!

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

Sauerkraut is still too early. The cold had not yet come to keep it. Unless to ferment, and store in the refrigerator ... But it’s time to cook pickled cabbage. Cabbage has already gained strength and all the necessary vitamins, and therefore it will turn out delicious, crispy and healthy.

You can pickle cabbage and harvest it for the winter, spinning the lids. But today we will prepare instant pickled white cabbage, which is not necessary to roll. As a rule, a cooked snack can already be eaten the next day. And it is perfectly stored in the refrigerator for a month, not at all losing its taste.

This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome at the festive table for any occasion. Be it birthday, or New Year!

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

Delicious pickled cabbage

A very simple recipe for cooking and bribes to cook such a cabbage quite often. Quickly cooked, quickly and deliciously eaten.

We will need:

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

For marinade:

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

Cooking:

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

To get marinated cabbage crispy, choose tight, strong forks for its preparation.

2. Peel and grate the carrots for Korean carrots.

3. Mix the cabbage with carrots in a large container, it is good to use a basin for these purposes. Crumple is not necessary.

4. Cut the garlic into thin plates.

5. Cook 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 a bay leaf. And then, hot, pour into cabbage with carrots. Mix gently. Allow to stand to cool completely. Stirring the contents periodically.

8. Transfer to a three-liter jar with marinade. It is not necessary to report to the very top. Put in the refrigerator for the night. The next day, you can already eat cabbage.

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

When serving, ready-made cabbage can be poured with olive or others. You can serve it as a snack or salad, adding chopped onions or fresh herbs to it. Vinaigrette can be made from it, it turns out to be very tasty and fragrant.

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

And as you can see, cooking it is absolutely no problem, and it takes half an hour from the strength.

Instant pickled cabbage with bell pepper

Cabbage cooked according to this recipe can be considered precocious. She quickly picks up taste, and you can eat it the very next day.

We will need:

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

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

Cooking:

1. Chop cabbage with a combine, grater or knife.

2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. So the salad will look very beautiful.

3. Peppers and peppers cut into long thin strips.

4. Stir all the ingredients in a large container; it is good to use a basin or large pan for these purposes.

It is better to mix with your hands so that the vegetables do not crumple and do not let the juice go. Do not crush them!

5. Put the vegetables in a clean and scalded three-liter jar with a sufficiently dense layer. Tapping them lightly with your hand or spoon. To the edge of the banks do not need to be laid. Leave room for the marinade.

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

7. Pour the vegetables with boiling marinade. Allow to cool.

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

Cabbage is ready the next day. It is delicious, crispy. It can also be served with chopped onions and watering with oil.

Pickled cabbage with beets - Gurian cabbage

According to this recipe, cabbage is delicious, crispy, moderately spicy and very beautiful. Good for any festive table and for a regular dinner with boiled potatoes, or to any other dish. Very well kept in the refrigerator for a long time. The only drawback is eating up very quickly! But there is one more advantage that has not been indicated above - it’s quick and ready!

We will need:

• cabbage - 1 forks (2 kg)
• carrots - 1 pc (medium)
• beets - 1 pc (large)
• garlic - 7-8 cloves
• red capsicum - 1 pc (or 1 tbsp.spoon of ground red)

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

Cooking:

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

To make the cabbage crispy, choose a tight, tight fork. The marinade in this case will well marinate the surface and will not “ferment” the leaves.

2. Cut beets and carrots into round slices with a thickness of about 5 cm. If the beets are large, then each round piece can be cut into two halves.

3. Peel and chop the garlic with long, thin plates.

4. At the bitter pepper, clean the seeds and cut into long strips. When working with pepper, it is better to use gloves.

5. We prepare a suitable pan in size. We lay out all the prepared ingredients in layers in it, we repeat the layers several times.

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

7. Add vinegar and oil.

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

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

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

11. Serve as a snack.

This appetizer is very colorful and bright, can decorate any holiday table. You can cook it ahead of time, as it is well stored. We often cook such a snack for the New Year! And she always has this day to the place!

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

Spicy pickled cabbage with ginger

Useful properties in combination with its unique qualities are known to all. Have you tried to cook pickled cabbage with ginger? No? You have lost a lot! Cook once, and then you will give everyone a recipe!

We will need:

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

For 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

Cooking:

1. Chop cabbage with thin strips. Grate carrots for Korean carrots. Bell pepper cut into long thin strips.

2. Cut the garlic into long thin strips.

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

4. Fold everything into a pan of the appropriate size and mix gently. Crumple is not necessary.

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

6. Pour boiling marinade over the contents of the pan. 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 for a month in the refrigerator. Well, if lays, of course!

This appetizer as well as the previous ones will appeal to everyone, without exception. And ginger will give her a completely new, unlike anything spicy taste. You know how delicious pickled ginger is. And here also in combination with cabbage. The recipe is just “lick your fingers”!

Pickled cabbage with carrots and garlic - Ukrainian gingerbread

Once upon a time, our neighbor shared this recipe with me. I liked it both in taste and in its original name. After some time, with the advent of the Internet in my life, I found out that such an interesting name - “kryzhka” came from the word “kryzh”, that is, a cross. And everything turned out to be very simple, because it is in 4 parts that we cut cabbage when we want to marinate it according to this recipe.

We will need:

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

For 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 pcs.
• vegetable oil - 0.5 cups

Cooking:

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

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

3. Remove parts of the cabbage with a slotted spoon and place in cold water so that they cool as soon as possible. As soon as the water becomes warm, it will again need to be changed to cold. And so on until the cabbage has completely cooled.

4. Chop the garlic as finely as possible; you can use a garlic squeezer.

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

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

7. Put the cabbage in a suitable pan, sprinkle with caraway seeds and garlic. And pour the 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 put in the refrigerator for a day. We store in the same place.

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

Pickled cabbage with vegetables and apples - a delicious recipe

We will need:

• cabbage - 1 forks (2 kg)
• carrots -3-4 pcs (medium)
• bell pepper - 3-4 pcs.
• sweet and sour apples - 3-4 pcs.
• garlic - 1 head
• hot pepper - 1 pod

For marinade:

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

Cooking:

1. First, cut the cabbage into 4 parts, and then each part again in half, even along, even across, as you like. You can not remove the stump, so the leaves will hold better.

2. Peppers and peppers cut into 8 parts with long feathers. Hot peppers - in two halves. Seeds are best removed (use gloves when doing this).

3. Cut the carrots into circles with a thickness of not more than 0.5 cm.

4. Cut the garlic into long thin plates.

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

6. You can marinate cabbage with vegetables and apples both in a large pot and in jars. I pickle in the pan. Therefore, I spread cabbage in it first, sprinkle a little garlic. Then carrots, peppers, hot peppers and again garlic. And apples will go last.

6. Cooking the marinade. To boil water. In hot water, put all the ingredients for the marinade, except for vinegar.

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

8. Cut apples, right with the seeds. And immediately pour boiling marinade. Remove 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 is ready.

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

Georgian pickled cabbage

I also suggest watching a 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 in the recipe, and so everything is prepared almost identically.

Here, admire how beautiful it is!

Features of cooking delicious pickled cabbage

• you can pickle not only white cabbage. Almost all varieties are suitable for this. Pickled and red-headed, and Beijing (Korean chim-chim, or chamcha), and color.
• for pickling, you should choose tight, tight forks. From such heads of cabbage, the snack always turns out to be crispy and delicious.
• you can cut forks with straws, large or small pieces, or even quarters
• you can pickle only cabbage, or you can use it with other vegetables, such as carrots, bell peppers, beets, apples, plums, cranberries or cranberries

• almost always garlic is added, less often onions are added. If you add onions, then the cabbage will have a "onion" taste.
• a variety of peppers, coriander, cumin, rosemary, bay leaf, 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. But when I was studying, they taught me how to clean me.
• vinegar can be used apple, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you cook completely different varieties of pickled cabbage. Change the spices a little and the taste will be completely new. Add these or those vegetables, and the snack will get a new color and new notes of taste. And by manipulating the peppers, we get an appetizer spicy, not too spicy and not spicy at all.

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 draw absolutely any “tasty” picture called “Pickled Cabbage”. And let the name is not entirely poetic, but very culinary!

Bon Appetit!

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

Pickled Cabbage: A Simple Recipe

For cooking, you will need 1 fork of cabbage per couple of kilograms, 1 carrot and 4 cloves of garlic. To prepare the marinade, the following ingredients are needed: for 1 liter of pure water - 2 tbsp. sugar and salt, 4 tsp allspice and 10 peas of black pepper. Additionally, 100 ml of vinegar with a 9% concentration, several bay leaves and cloves are required.

Pickling is carried out in stages:

1. First cut the cabbage into thin strips. To do this, you can use a grater, combine or ordinary knife. Make strips thinner. To make it crispy after cooking, it is recommended to choose strong and tight forks.
2. Peel the carrots and grind it with a grater - make in shape such as Korean.
3. Combine both vegetables in a large bowl or pan. You can use the basin. Do not crush the mixture with your hands.
4. Peel and chop the garlic in the form of the thinnest plates.
5. Now relies on cooking marinade. It is necessary to boil water and fill in all the remaining ingredients. Do not add vinegar yet. Now boil the mixture again for 6 minutes. Add vinegar and whole garlic at the end. Remove the bay leaf from the solution.
6. Pour it into a container with carrots and cabbage and mix thoroughly. Now wait for the solution to cool. Stir occasionally.
7. Sort cabbage, carrots with marinade sorted into banks of 3 liters. No need to fill them all the way to the neck. Now the containers need to be put in a cold place all night. The next day, sweet pickled cabbage will be ready to eat. But it will be tastiest if you wait 2-3 days.

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

There are a number of features for preparing pickled cabbage, which are recommended to be considered in order to get a tasty dish. These include the following:

1. Not only white cabbage lends itself to pickling. For this procedure, any variety is suitable: colored, Beijing, red-headed and others.
2. It is recommended to choose tight and tight forks so that the cabbage crunches after pickling.
3. You can cut cabbage into small and large pieces, straws, quarters.
4. It is possible to process in a marinade not only one cabbage. Other vegetables are recommended to be added there, and not only carrots. For example, you can add beets, bell peppers. A good addition are viburnum and cranberries. Perfect for this plum, apples, lingonberries.
5. Be sure to add garlic. It is included in all recipes. But onions are added less often. When using it, the finished cabbage has a characteristic taste.
6. Of spices suitable pepper, bay leaf. Rosemary and caraway seeds are less commonly used. You can also add coriander and cloves. All this gives the dish unforgettable shades in taste and aroma. Sometimes, instead of spices separately, ready-made mixtures are used, which are used to make Korean carrots. By the way, you can still add ginger.
7. It is recommended to remove the bay leaf so that a bitter taste does not appear from it.
8. Vinegar is suitable grape, apple, table. You can still use the essence. In addition, it can be replaced with fresh kiwi or lemon juice.

Pickling cabbage with pepper and beets

Cooking pickled cabbage with bell pepper is quite simple. In addition, she will quickly gain taste, so the next day she is already allowed to eat her. To do this, you will need 2 kg of cabbage, 2 carrots, 1 medium sized bell pepper and 1 cucumber. To prepare the marinade, you will need 1 liter of water:

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

The cooking process includes the following steps:

1. Grind cabbage with a knife, grater or combine.
2. Grate cucumber and carrots. In this case, the form should be the same as when cooking Korean carrots. The straw must be neat and long. Then the dish will turn out very beautiful.
3. Peel the bell pepper and cut it into strips.
4. Mix all the ingredients in a large bowl or pan. Mixing is recommended by hand. Vegetables should not be mashed, otherwise juice will stand out.
5. Vegetables should be laid tightly in 3-liter jars. It is allowed to compact the contents with your hands or with a spoon. No need to fill the jar to the brim.
6. Now you need to cook the marinade. To do this, boil water, pour sugar and salt into it. Then turn off the heat and add vinegar. Mix everything thoroughly and pour into jars of vegetables.
7. Wait until the solution cools down, after which the containers should be removed for storage in the refrigerator.

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

It is necessary to prepare cabbage weighing 2 kg, 1 carrot, 1 beet, 1 pod of red pepper. It can be replaced with a large spoon of crushed red pepper powder. In addition, another 8 cloves of garlic are required. For the marinade, you need 2 tbsp. Per 1 liter of water. salt, 1 cup sugar, the same amount of apple cider vinegar, a few peas of pepper and bay leaves. In addition, you will need another half a glass of vegetable oil.

Preparation includes the following stages:

1. Chop cabbage into large pieces. You can cut the entire forks into 4 parts, and then each individual for 4 more.
2. Peel the beets and carrots and cut into circles. Their thickness should be approximately 5 mm. If the beets are too big, then each circle can be cut into 2 halves.
3. Peel the garlic and chop it in plates.
4. Remove seeds from capsicum and cut into long strips. During this procedure, it is recommended to wear gloves.
5. In a large pan, lay out all the ingredients in turn. Then repeat these layers.
6. Now relies on cooking marinade. Boil water and pour out all the components there, except oil and vinegar. Boil for 6 minutes. After that, remove the bay leaf and pour oil and vinegar into the solution.
7. Boil the vegetables in a saucepan. Cover with a plate and squeeze it so that the solution is on top. Wait until everything cools down and put in the refrigerator for 5 days.

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

Unusual recipe

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

For its preparation, it is necessary to prepare the following products: 2 kg of cabbage, bell pepper (1 piece), carrots (1 piece). In addition, you will need another 5 garlic cloves. Ginger takes about 80 g. To cook cabbage in the marinade, you will additionally need 1.5 liters of water, 6 tbsp. sugar, the same amount of oil, 4 tbsp. salt. A few more bay leaves, 150 ml of vinegar (use exclusively apple in this recipe) and 0.5 tsp. ground pepper.

Cooking in this way includes the following main steps:

1. Grind the cabbage into strips.
2. Grind carrots on a grater, which is used to make Korean carrots.
3. Cut bell pepper into strips.
4. Cut the garlic into slices or strips.
5. Peel the ginger root and cut into thin circles - they must be translucent.
6. All of the above ingredients must be put in a pan and mixed thoroughly - you can do it by hand. Do not crush food, otherwise juice will start to stand out.
7. Now you need to start cooking the marinade. It is necessary to boil water and pour there all the remaining ingredients, with the exception of vinegar. Boil the solution for 6 minutes, then remove the bay leaf and pour vinegar. Mix everything thoroughly.
8. The marinade must be poured into the pot where vegetables and other products had already been stacked. Then you need to cover the contents of the pan with a large plate, using it as a press.
9. Cover the pan and wait until the solution and all contents have completely cooled. Then put the container in the refrigerator. In a day, the snack will be ready. It can be stored in a cold place for no more than a month.

Everyone will like this dish. In addition, it is also very useful.

Pickling cabbage with apples

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

It is necessary to cook as follows:

1. Grind the cabbage, making 4 shares, and then each cut into 4 more pieces.
2. Pepper and cut it into 8 shares, making feathers. Hot peppers must be cut in half. Seeds must be removed, as they add bitterness. This procedure is best done with protective gloves on your hands.
3. Peel the carrots, and then cut into circles. Their thickness should be approximately 5 cm.
4. Peel the head of garlic and cut the cloves in the form of plates.
5. Cut the apple into 6 slices. Do this only before putting them in the pot, otherwise they will darken.
6. Put all products that are already peeled and chopped in a pan. You can use the basin, banks and other large containers at your discretion. First you need to put the cabbage itself. Then pour the garlic. Then lay the carrots and peppers in layers. After that add hot pepper with garlic. In the end, it remains only to put apples.
7. Now it remains to cook the marinade. It is necessary to boil water and pour all the ingredients there. Then boil for 5 minutes. At the end, pull out the bay leaf and add vinegar. Now again wait until the solution boils and pour it into containers filled with vegetables. Pour them immediately as soon as the apples are cut.

Conclusion

Instant pickled cabbage is a favorite food for many people. And not only due to the pleasant taste, but also that preparing them is not difficult. And then - it remains to wait only 1-2 days. Due to this, many families prefer to make such dishes on holidays.

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

Taste Info Vegetable snacks

Ingredients

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

How to cook cabbage with garlic and hot pickle, quick cooking snacks

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

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

Now you need to do hot pickle for instant cabbage. Bring one liter of water to a boil, add salt, sugar and pour vinegar. Optionally, you can put a bay leaf and several flowers of cloves. Stir the brine thoroughly and bring it to a boil.

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

The garlic cabbage in the hot fill is completely ready. Put it on a beautiful dish, decorate with greens and serve as a salad or use to prepare other dishes. Store the workpiece in the refrigerator with a lid. Bon Appetit!

Note to the hostess:

• The longer the cabbage will stand, the tastier it will be. This is the beauty of almost all the pickles.
• In the process of cooking, you can add a few apples. They should be cleaned and grated on a coarse grater. Cabbage will acquire an original taste.
• If you use such cabbage for salads, be sure to squeeze the juice out of it. This will extend the shelf life of the dish.
• Try the recipe as well, it also uses hot brine.

Whatever I do from it, it always turns out delicious. But still, I like the quick recipes more, since in my family the peasants are painfully impatient, give them everything at once.

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

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

Instant marinated cabbage (crispy and juicy)

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

Ingredients:

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

Cooking:

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

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

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

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

5. And in the morning it can already be eaten or laid out in jars and put in a refrigerator. It turns out to be very juicy and crispy, and the taste is just extraordinary.

Fast and tasty cabbage marinated with hot pickle and vinegar

And this method is even faster. You can eat it literally in 3 hours. Just in the morning you will make and by lunch there will be a wonderful snack to the main dish, and put the rest in the refrigerator. Not for long there she will stand by you, I assure you.

Ingredients:

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

Cooking:

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

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

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

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

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

Instant pickled cabbage with bell pepper

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

Here's another quick pickling recipe. The cabbage is so unusual and crispy that the tongue can be swallowed. Such a salad goes well with potatoes and fresh herbs. Once I tried to add cilantro to it. My husband and girlfriend really liked it, but I didn’t. Seen cilantro is clearly not my favorite greens. But here everything is for everybody.

Ingredients:

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

Cooking:

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

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

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

Video on how to cook cabbage in 2 hours

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

Ingredients:

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

Well now, I think no one has any doubts left. You are convinced that preparing everything is very simple and quick, and the result will only please everyone. When serving, add your favorite greens, such as dill or parsley.

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

And I can only wish you bon appetit. Until!