Regardless of the recipe, the following ingredients are almost always used:
- carrot;
- beet;
- garlic;
- spices.
Marinade is usually prepared on the basis of oil, vinegar, salt and sugar. For quick pickling, boiling marinade is used, in cold form - for longer pickling of vegetables.
For pickling, not only one white cabbage is suitable, but almost all varieties. You can pickle one cabbage, or with other vegetables at once.
Commonly used spices are: Bay leaf, peppers, coriander, cumin, rosemary, etc. It is also allowed to use ready-made mixtures (for cooking Korean carrots, for example). But advice: after boiling, it is better to remove the bay leaf, because it can give bitterness to cabbage.
How to salt cabbage quickly and tasty per day
Depending on the specific recipe, there are certain features, but regardless of this, there are certain tips that are best followed:
How to quickly cook lettuce in a jar
This recipe is very simple, and therefore one of the most common. Cabbage turns out delicious, and cooks in a short time. 
Ingredients:
- cabbage - 2 kg;
- carrots - 1 pc;
- garlic - 3-4 cloves.
For the marinade, take:
- 1 liter of water;
- salt - 2 tablespoons;
- sugar - 3 tablespoons;
- allspice - 4 pcs.;
- black peppercorns - 10 pcs.;
- bay leaf - 3 pcs;
- Apple cider vinegar (6%) - 150 ml.
Cooking process: Cut the cabbage into thin strips, try to make it as thin as possible. Peel and grate the carrots for Korean carrots. Stir in the carrots and cabbage, but do not mash yet. Peel the garlic and cut into slices, also thinly.
We proceed to the preparation of the brine: boil the water and add all the ingredients, except for the vinegar. let simmer on low heat for 5 minutes. Turn off the fire. Add vinegar and garlic, but remove the bay leaf. Pour cabbage with carrots with hot brine and mix gently. Let cool. Transfer everything to a three-liter jar, along with the marinade. Put the jar in the refrigerator overnight, and in the morning the cabbage will be ready. But it has the best taste properties after 2-3 days.
Recipe for pickled cabbage with carrots, sweet peppers, onions
coleslaw salad A very popular recipe that is found everywhere.
- white cabbage - 2 kg.
- carrot -1 pc.
- bell pepper (red) - 1 pc.
- garlic - 4 cloves.
For the marinade, take:
- water -1 l.
- table vinegar - 0.2 l.
- vegetable oil - 0.2 l.
- salt - 3 tablespoons,
- sugar - 8 tablespoons
- bay leaf -5 pcs.
Cooking process: chop the cabbage coarsely, add the carrots, previously grated on a coarse grater, chop the garlic, add the chopped bell pepper.
The marinade is prepared as standard: boil water, add all the ingredients for the marinade and boil again, pour the vegetables with this marinade and put it under pressure.
After a couple of hours, pickled cabbage is ready!
Pickled cabbage with beets and garlic
This recipe is highly regarded by many cooks. Cabbage cooked according to it turns out to be very tasty, crispy and has a beautiful appearance, so it is perfect for both everyday and festive dishes. The cooking process is simple and takes a little time, for this dish you will need:
- cabbage - 2 kg;
- carrots - 1 pc.;
- beets (large) - 1 pc.;
- garlic - 7 cloves;
- red pepper - 1 tbsp
Of course, you can’t do without a marinade, for it you need:
- water - 1 l.,
- salt - 2 tbsp.
- sugar - 1 cup.
- apple cider vinegar - 200 gr.
- peppercorns - 8 pcs.
- bay leaf 5 pcs.
- vegetable oil - half a glass.
Cooking process: coarsely chop the cabbage. You can immediately cut the forks into 4 parts, and then these large pieces into 4 parts. Do not grate beets and carrots, but simply cut into half-centimeter circles, divide each round in half. Peel the garlic and chop coarsely. Add red pepper. Prepare a large container and lay the vegetables in it in layers, alternating the prepared ingredients.
Proceed to the preparation of the marinade: boil water, add salt, sugar, pepper, bay leaf. Boil for another 5-7 minutes and remove the bay leaf. Add vinegar and oil.
Then pour everything with boiling marinade, put oppression so that the brine is on top of the vegetables, let it cool and put it in the refrigerator for 4 days. Then you can eat!
Cabbage pickled with lemon or citric acid
The recipe for cabbage pickled with pepper and lemon has deservedly found a lot of fans. The cabbage is juicy and tasty.
To prepare it, you will need:
- cabbage - 3 kg;
- Bell pepper- 1 kg;
- lemon - 1 pc;
Marinade:
- water - 1 l.;
- honey - half a glass;
- salt - 2 tsp
Cooking process:
Cabbage is cut into strips, sweet pepper - into thin strips, lemon - into circles. These ingredients are placed in jars, and then poured with boiling brine. Then cover all the jars with plastic lids and leave in a cold place (as they cool down) for a day.
Pickled Cabbage with Cranberries
Cabbage with cranberries is an amazing recipe, this dish can decorate both a regular and a festive dinner.
For cooking you will need:
- white cabbage - 2 kg.
- carrots - 1-2 pcs.
- cranberries -300-350 gr.
For the marinade, take:
- water - 1 l.;
- salt - 50 gr.;
- honey - 100 gr.
- apple cider vinegar (6%) - 100 ml.
Cooking process: Rinse the berries well. Chop cabbage, grate carrots, mix with cabbage and cranberries. Pour water into a saucepan, add honey, salt and vinegar. Bring to a boil. Then turn off and let cool, pour vegetables. Cover the top with a plate and set the oppression, and then leave in a cool place for 2-3 days.
Pickled cabbage "Spicy finger lick"
For spicy lovers, this recipe will be a real find. You and your loved ones will immediately like this dish. It is also quite simple to prepare.
You will need:
- cabbage - 2 kg.
- beets - 1 pc.
- garlic - 3 cloves.
- half a hot pepper.
- water - 1 l.
- sugar - 0.2 kg.
- vegetable oil - 5 tablespoons,
- salt - 3 tbsp.
- vinegar (6%) - 0.2 l.
- bay leaf - 3 pcs.
- peppercorns - 5 pcs.
Cooking process:
Cabbage must be cleaned from the top leaves, cut the head of cabbage into 4 parts, remove the stalk, and then cut into squares. Add finely chopped garlic. And put it all in a three-liter jar. Periodically tamp it in a jar, the cabbage should be “up to the shoulders” of the jar.
Then prepare the marinade: pour water into the cabbage, add sugar, vegetable oil, spices, peppers and beets (cut into small cubes). Put the pan on the fire, bring to a boil, then lower the heat and let it simmer for about 3 more minutes. Remove from heat, remove bay leaf, now add vinegar. After that, pour cabbage with hot marinade and leave to cool on the table. When the jar has cooled, it must be closed with a lid and put in the refrigerator. After 12 hours, the cabbage will be ready.
How to cook garlic cabbage with hot pickle in 2 hours
A quick recipe that many will love. For cooking you will need:
- cabbage -1.5 -2 kg.
- carrots - 2 pcs.
- garlic - 3 cloves.
- bell pepper - 1 pc.
For the marinade, take:
- water -1 l.
- table vinegar 200 ml.
- vegetable oil - 200 ml.
- salt - 3 tbsp.
- sugar - 8 tablespoons
- bay leaf - 5 pcs.
The cooking process consists of the following steps: cut the cabbage into large pieces, grate the carrots on a coarse grater and chop the garlic, cut the bell pepper into slices, mix it all. Prepare the marinade. Boil water first, then add all marinade ingredients and boil again. Pour the vegetables with the prepared marinade, put under oppression.
After 2 hours, the snack will be ready.
Delicious pickled cabbage with bell pepper
To prepare this recipe you will need:
- cabbage - 2 kg;
- carrots - 1-2 pieces;
- bell pepper - 1 pc;
For marinade:
- water - 1 l;
- salt - 1 tbsp;
- sugar - 3 tablespoons;
- vinegar - 1 dessert spoon.
The cooking process, in principle, is standard. Finely chop the cabbage, cut the carrots and bell pepper into small strips. Then mix everything gently and put it in a three-liter jar. Important: do not wrinkle!
Prepare the marinade. Boil water, add all ingredients. Let it simmer a little longer, then turn off the heat and pour the hot marinade over the vegetables. Once the vegetables with the marinade have cooled, they can be put in the refrigerator. You can eat the next day.
homemade pickled red cabbage recipe
Pickled red cabbage is also a very popular dish. This is the most common recipe.
For cooking you will need:
- red cabbage - 1 fork;
- bay leaf - 3 pcs;
- peppercorns - 10-15 pcs;
- carnation;
- cinnamon - half tsp;
- salt - 1.5 tablespoons;
- sugar - 3 tablespoons;
- table vinegar - 0.25 l.;
- water - 1 l;
- vegetable oil - 50 ml.
Cooking process: chop the cabbage, put it in a jar and tamp it well. Boil the marinade. Let it boil for 3 minutes, add vinegar at the end. You can add both hot and cold marinade. In the first case, it pickles faster. After 2-3 days, the snack will be ready.
Pickled cabbage in large pieces without seaming
A quick recipe, without any twist. A short marinating time provides a hot marinade, and as soon as the appetizer is cooled to 4 degrees, it can be considered ready.
For cooking you will need:
- cabbage - 2 kg;
- Carrots -2 pcs;
- water - 1 l;
- garlic - 3 pcs;
- table vinegar (9%) - 0.2 l;
- salt - 3 tablespoons;
- sugar - 8 tablespoons;
- bay leaf - 4 - pcs.;
- peppercorns - pieces 5-7.
The cooking process is quite simple: cut the cabbage into large pieces, at least 5 by 5 cm, carrots into thin circles or strips. Layer vegetables tightly. Prepare the marinade and pour over the vegetables with the boiling marinade. As soon as the container cools down (about 1.5 hours later), we remove it in the cold.
After 2-3 hours, the cabbage is ready and you can eat!
Recipe for quick pickled red cabbage slices
The appetizer according to this recipe comes to readiness somewhere after a day, but it is worth noting that every day its taste is revealed better and better.
For cooking you will need:
- cabbage - 1 pc.;
- carrots - 2 pcs;
- beets - 1 pc;
- garlic - 1 head (if you do not like spicy, you can reduce to a few cloves).
- celery sprigs - a couple.
for the marinade you will need:
- water - 1.5;
- salt - 7 tablespoons;
- sugar - one and a half glasses;
- peppercorns and bay leaf to your taste.
Cooking: cut the prepared head of cabbage lengthwise into 8 parts, then cut each part across into small squares and divide into leaves. Grate beets with carrots on a coarse grater, then mix with finely chopped garlic. Place prepared vegetables in a jar or some other container in layers, tamping a little. Then prepare the marinade - just put all the remaining ingredients in a saucepan and fill with water. Bring it all to a boil, then cool a little and pour over the vegetables.
Everything, we wait after this day and you can eat!
Pickled Sweet Cabbage Recipe in Just 8 Hours
If you love sweet cabbage, then this recipe is for you! It is quite easy to prepare it, for this you need:
Chop a kilogram of cabbage into narrow strips. Finely chop a bunch of celery. Grind the carrots finely, you can even use a blender. Mix all these ingredients well and place in containers. Then prepare the marinade. To do this, take 0.4 liters of water. Put 1 tbsp in it. salt, sugar 2 tbsp. and let it boil, let it simmer for 3 minutes over low heat, and then remove from heat. Then add 1 tsp. essences of vinegar. Pour all the vegetables with this marinade and leave to cool for a while, then put it all in the refrigerator and after 8 hours the cabbage is ready.
Pickled cabbage “Five minutes”
This recipe is loved and appreciated by many. Cabbage cooks quickly and is very tasty. To prepare it you will need:
- cabbage - 1.5 kg.
- beets - 1 pc.
For marinade:
- water - 1 l.;
- vinegar essence - 1 tsp;
- sugar - 200 gr.;
- salt to taste.
- a mixture of cloves and cinnamon - a pinch.
Cooking process: in 1 l. water, add vinegar essence (1 tsp), add spices and boil. After boiling, strain the marinade, put cabbage and beets there, chop the cabbage finely, and the beets into strips. Boil a little so that the cabbage softens a little. Then remove from heat and leave to cool. You can eat all this as soon as the snack has cooled down!
Instant cabbage with garlic
A simple salted cabbage that will delight both you and your loved ones with its taste. Among the ingredients should be highlighted:
- cabbage -2 kg;
- carrots 2 pcs;
- garlic - 3 cloves;
- vinegar (9%) - half a glass.
- water - 1 l.;
- vegetable oil - a third of a glass.
Finely chop the cabbage, grate the carrots, finely chop the garlic, mix everything well. 
Now move on to the marinade. Put 1 liter of water to boil, add all the other ingredients, bring to a boil and turn off the heat. Let cool 10-15 minutes, then pour over vegetables and press down. Cabbage stands for a day at room temperature and then stored in the refrigerator.
Recipe for crispy pickled cabbage for the winter
If you want to cook pickled cabbage for the winter, then prepare three-liter jars for this and take the following ingredients: 
- cabbage - 2 kg;
- carrots - 1 pc;
- garlic - 3 cloves;
You can’t do without a marinade either, for him take:
- water - 1l;
- salt - 2 tablespoons;
- vinegar (6%) - 2 tablespoons;
- vegetable oil - 0.2 l;
- sugar - 0.1 kg.
- bay leaf and peppercorns - to taste.
Cooking process: clean the forks from dirty and spoiled sheets, wash it thoroughly. Cut the cabbage - this can be done with stitches and large squares. Cut the carrots into chips or chop with a combine. Finely chop the garlic. Layer vegetables in sterilized jars (garlic, then cabbage, then carrots). Don't pack them too hard, because the marinade should seep well between the vegetables.
Prepare the marinade as follows: boil the water, add all the other ingredients and let it boil for a couple of minutes, mix everything and remove from heat. after that, the marinade is poured into jars, they are closed with ordinary plastic lids, wrap them in a warm blanket and let them cool, then put them in a cold place. The cabbage will be ready in a day.
salted cabbage recipe
To prepare this recipe, take:
- cabbage - 3 kg;
- carrots - 0.4 kg;
- salt - 2 tablespoons;
- sugar - 1 tbsp;
- water (boiled) - 1 l;
Cooking process: chop the cabbage, coarsely grate the carrots. Then put vegetables in a 3-liter jar and press. Dissolve the spices in water, fill the jar with brine and put it in a bowl (cabbage juice may overflow during fermentation). Keep in a warm place for 3 days, and then put it in a cold place. Snack is ready!
Sauerkraut is one of the most popular and favorite winter preparations. But, it is not necessary to wait for the cold weather to enjoy the taste of sour cabbage soup, bigus or cabbage salad with sunflower oil and onion.
An alternative would be a quick cabbage drenched in hot brine. It preserves the entire set of vitamins in full ( high content ascorbic acid, B vitamins, folic and nicotinic acids, vitamins K and H), trace elements (iron, zinc, iodine, copper), calcium, magnesium, sodium, potassium, organic acids, and other nutrients.
Just like sauerkraut, pickled with vinegar and garlic, cabbage will be a great appetizer, filling for baking or a component for first and second courses.
daily cabbage recipe
In just 24 hours you will have a delicious crispy spicy snack. It can be quickly prepared on the eve of a holiday or a planned family dinner.
Ingredients:
- 2 kg of cabbage;
- 3 medium carrots;
- 3 cloves of garlic;
- 1 liter of water;
- 2 tbsp. spoons of salt;
- 0.5 cups of granulated sugar;
- 0.5 cup;
- 0.5 cup vegetable oil.
Cooking order:
- Chop the cabbage leaves into thin strips. Grate the carrots on a coarse grater, squeeze the garlic through a press or chop very finely with a knife.
- Mix vegetables, remember a little with your hands. Do not knead too hard - until the juice is released!
- Prepare the marinade: bring water to a boil, dissolve sugar and salt in it, remove from heat. Add vegetable oil, vinegar. Mix well.
- Pour vegetables with hot marinade and, having covered with a lid, leave for a day at room temperature.
Note! When preparing the marinade, you can add spices to your liking: bay leaf, allspice, coriander, cloves, dill, etc.
Store the workpiece in a glass container with a tight lid in a cool place (refrigerator, cellar).
Preparation of daily cabbage with apple cider vinegar
A milder taste of cabbage snacks will turn out if you add apple cider vinegar to the marinade instead of the usual table. Malic acid will add flavor to vegetables autumn apples and a pleasant unobtrusive sourness.
You can take apple cider vinegar bought in a store (but always natural) or prepared at home.
Ingredients:
- 2 kg of cabbage;
- 2-3 medium carrots;
- 1 st. a spoonful of dill seeds;
- 700 ml of water;
- 1.5 st. spoons of salt;
- 100 g of sugar;
- 1 glass of sunflower oil;
- 100 ml.
Cooking order:
- Chop the cabbage into thin strips, grate the carrots on a coarse grater.
- Mix the vegetables well, adding dill seeds, remember a little with your hands, but not until the juice is released.
- Pour water, vegetable oil into a saucepan, add salt and sugar, bring to a boil. Stir until the ingredients are completely dissolved, remove from heat, add apple cider vinegar.
- Pour the prepared vegetables immediately with a hot solution. The marinade should completely cover the vegetables. Leave the workpiece under the load for 8-10 hours, then put it in the refrigerator.
Additional Information! Apples can be added to vegetables. They will give the workpiece additional flavor. To do this, grate a few peeled fruits on a coarse grater.
Pickling cabbage does not require high culinary skills. However, knowing some of the features in its preparation will not hurt.
- For pickling, choose medium-sized firm heads of cabbage.
- Finely ground or iodized salt is not suitable for making marinade. Most the best option- coarse rock salt.
- The hot vinegar marinade prepared for the cabbage should completely cover it. In this case, the vegetables will be saturated with the solution evenly.
- Cabbage prepared according to a quick recipe is stored at a temperature of +3 +7 ° C for no more than 30 days.
Pickled cabbage is considered a national dish in Russia, in many countries of Europe and Asia. With recipes fast food your favorite snack will be on your menu all year round.
Seal
The topic of our meeting is very fast cooking cabbage. One of national dishes Russian cuisine - sauerkraut. When lactic acid fermentation occurs, cabbage dishes become especially useful for nutrition. In addition to being a delicious snack, the use of a fermented product improves digestion and normalizes the microflora of the gastrointestinal tract. One type of pickling is slaw cabbage, which quickly reaches its readiness when using a vinegar marinade. The short fermentation time and unusual taste made this dish popular. And the addition of special ingredients to recipes increased the number of its adherents.
Plus, there are a lot of simple recipes for how to quickly cook cabbage salads. You will learn how to ferment, salt, pickle cabbage. Bonus - a recipe for spicy Korean salad and Greek "Pkhali" at the end of the article.
Instant cabbage (ready 24 hours)
It happens that a delicious snack needs to be prepared very quickly. AND suitable recipes There is. In just a few minutes, you will prepare the ingredients, put the cabbage in the pickle. After 24 hours, there will be a delicious crispy snack on the table - and a salad and a side dish for barbecue.
Recipe with ginger (hot pickle)
Moderately spicy and spicy taste of ginger will add peculiar notes to the finished product. For a separate taste tone and unique sweetness, add color scheme salted bell pepper salad.
Ingredients for this recipe:
- 1 head of cabbage;
- 70 g of ginger root;
- 2 Bulgarian red peppers;
- 200 g carrots;
- 4 cloves of garlic;
Cooking:
Washed and peeled vegetables are finely chopped into strips. Ginger is cut into slices with a vegetable cutter.
The resulting cuts are placed in a container where they are evenly mixed.
In 1.5 liters of water are added:
- salt - 3 tbsp. l.;
- sugar - 5 tbsp. l.;
- ground black pepper - 0.5 tsp.
The resulting brine is boiled for 4-5 minutes, after which the fire is turned off, 100 ml of vinegar is added to the liquid and mixed thoroughly.
Vegetables are covered with hot marinade until completely immersed.
Oppression is placed on top of the cabbage until it cools.
The prepared product is kept for 24 hours before use. The shelf life in the refrigerator is one month.
With grapes (honey pickle)
The appetizer is amazing. You can cook cabbage with grapes all year round. Clarification - the recipe uses fresh basil. This is not an accident. With basil, the appetizer turns into an extraordinary dish.
What to take for the recipe:
- white cabbage - 2 kg;
- grapes - 1 kg;
- carrots - 200 g;
- basil - 100 g;
- water - 1 l;
- salt - 15 g;
- honey - 100 grams.
Step by step cooking recipe:
- Cabbage and carrots are shredded into thin strips. The basil is finely chopped.
- Sliced cabbage and carrots are stacked in jars, layered with grapes and basil.
- The marinade is being prepared. Water is salted, mixed with honey. Bring to a boil. Poured into banks.
- Banks are placed in a cup, covered with gauze. Left at room temperature for 24 hours.
Dish with horseradish and garlic
Daily cabbage, for the preparation of which you need garlic and horseradish, is served at the table in small portions, like a spicy appetizer. Use fresh horseradish root. Horseradish scrolls through a meat grinder. In order not to burn the eyes and nasopharynx, it is fixed with an elastic band on the meat grinder plastic bag. The finished mixture goes directly into the bag.
The brine is prepared standard with seasonings and vinegar, and for the filling are taken:
- 2 kg head;
- 1 PC. large carrots;
- 1 bunch of dill;
- bunch of parsley;
- 5 cloves of garlic;
- 2-3 tbsp. l. hard shit.
The recipe is simple:
- Finely chopped greens and chopped cabbage are mixed with carrots, chopped on a coarse grater.
- Garlic mashed on a garlic press and grated horseradish are added to them.
- The cut is placed in a large container of 5-6 liters and 1 liter of hot brine is poured.
- Infused overnight at room temperature. This pickle is stored in the refrigerator. long time and has a sharp, unusual taste.
With beets, peppers and dill (recipe for 1 kg of cabbage)
Cabbage with beets turns out pleasant Pink colour. It is easy to get a jar, fill the salad with vegetable oil and serve. It will take a little of your efforts and 24 hours of exposure to bring the recipe to life.
- white cabbage - 1 kg;
- bitter capsicum - 5 g;
- garlic cloves - 10 g;
- dill greens - 10-15 g;
- beets - 1 pc.;
- carrots - 1 pc.
For brine, 1 tablespoon of coarse table salt is taken per 1 liter of water.
Cooking steps:
- Cabbage is peeled, cut into large pieces. Placed in an enamel pot or bucket.
- Beets and carrots are chopped or grated. Add to cabbage. Garlic is also introduced here through a press and finely chopped dill. Everything is mixed up. Filled with brine. Fast, do you agree?
- Covered with gauze. Aged 24 hours at room temperature - until ready. Then it is stored in the refrigerator.
Crispy and juicy cabbage in a 3 liter jar (recipes for the winter)
As soon as the first fresh vegetables appear in gardens and markets, the question of winter harvesting arises. Recipes for crispy and juicy cabbage in a 3 liter jar will come in handy.
Pickled red cabbage - quick and tasty
Red cabbage for the winter - a variety of menus and precious vitamins for the whole family. By appearance pickled red cabbage with peppers and cauliflower resembles a rainbow. Such a multi-colored and fragrant appetizer is obtained.
What to take for the recipe:
- red cabbage;
- cauliflower;
- Bulgarian pepper.
For the marinade, it will come in handy (per 1 liter):
- salt - 25 g;
- sugar - 20 g;
- citric acid - 2-3 grams.
Cooking steps:
- Vegetables are cleaned and washed. Cauliflower is disassembled into inflorescences. The red head is shredded. Bulgarian pepper is cut into thin circles or slices.
- Don't want your cauliflower browning? Blanch it in boiling salted water for 4-5 minutes.
- Vegetables are mixed. The vegetable mass is laid out in sterilized jars. Filled with marinade. For the marinade, the ingredients from the list (“For the marinade”) are mixed, brought to a boil.
- Additionally, jars are sterilized at a temperature of 90 ° C. For half a liter, 20 minutes is enough, for 1-2 liters 25-30 minutes. Then the jars are tightly rolled up with lids. Keep on the table until cool. Then they are kept refrigerated.
Cooking spicy cabbage with pepper, cloves and cinnamon
According to this recipe, cabbage is spicy and fragrant. An interesting appetizer for potatoes, meat or baked chicken. Worth trying and appreciating.
The main ingredient is white cabbage. In addition to it, you will need products for the marinade for one 3 liter jar:
- bay leaf - 3 pcs.;
- bitter black peppercorns - 15 pcs.;
- pod of red hot pepper - 0.5-1 pc. (taste);
- ground cinnamon - on the tip of a knife;
- carnation inflorescences - 15 pcs.
For every liter of water take 50 grams of salt and 50 grams of sugar. Plus for each jar with a capacity of 3 liters, take 3 teaspoons acetic acid 70%.
Cooking step by step:
- The cabbage is cut into large pieces. The size is approximately 5 × 5 cm. It is not tightly packed into a 3 liter jar. In addition to cabbage, 1.2 liters of marinade should fit into the jar.
- The ingredients for the marinade are mixed in a saucepan. Bring to a boil.
- Vinegar is poured into the jar - 3 tsp. Top up with marinade to the neck of the jar. Here the lid is rolled up. Place upside down until cool. Serve a delicious appetizer with chopped green onions or dill.
Salted cabbage with carrots and apples
Salted cabbage with carrots and apples - an easy recipe. The set of ingredients is minimal, the cooking time is limited to 30-40 minutes.
- cabbage - 2 kg;
- apples - 1 kg;
- carrots - 1 kg.
For saline solution - per liter of water, 40 grams of sugar and salt.
How to cook properly:
- Cabbage is chopped or shredded. Carrots and apples are ground through a grater.
- Vegetables and fruits are mixed. Packed tightly into jars. It is convenient to use containers of 0.5 liters.
- Water with sugar and salt is brought to a boil. It is poured over the banks to the brim.
- Banks are covered with lids. Sterilized 10-12 minutes for a 0.5 liter jar, 15 minutes for a liter jar.
- Roll up tightly with lids. Cool down.
Sauerkraut with apples and cranberries
Cabbage in instant brine with this combination is unusually tasty. Only large quantities of appetizers should not be prepared. It is better to pickle a fresh composition each time. When stored for more than 2 weeks, the color darkens and the taste becomes not so bright.
For pickling you will need:
- white cabbage - 4 kg;
- apples green varieties- 5 pieces.;
- large cranberries - 1 tbsp.;
- salt - 60 g;
- granulated sugar - 250 g.
For quick cooking:
- Cabbage is cut into thin shavings with a vegetable cutter. Thick veins are not used. Cabbage chips are sprinkled with salt. Rubbed with hands until juice is released.
- Peel apples with a vegetable peeler. The core is removed with a knife, and the flesh is cut into slices.
- The cranberries are washed. Undamaged berries are selected.
- in ceramic or glassware the cabbage layer is lined. Slices of apples sprinkled with cranberries are stacked on it.
- The layers are alternated until the cooked components fit. As the products are stacked, they are compacted with a spatula. A layer of cabbage is obtained from the top and is pressed by a load.
- We leave the container with the snack at room temperature for 3 days. Holes are made daily with a stick to release carbon dioxide. After 3 days, the resulting juice is drained into the pan.
- 1 glass of sugar is poured into the juice. Juice is brought to a boil. The cooled brine is poured back into the salad. Exhibited for 2 days in a cool place. Cranberry sourness emphasizes the sweet taste of a mix of apples and cabbage straws.
Pickled cabbage very fast cooking at home
Pickled cabbage is always a triumph of taste and goodness. Very tasty and quickly get a jar from the refrigerator and put in a salad bowl. Here you have a fragrant snack for a holiday or an ordinary dinner. Shchi, hodgepodges are prepared with pickled cabbage. Quick recipes will not take precious time. A few minutes spent in the kitchen will fully reveal your culinary talent.
Cabbage sourdough with apples (sweet and sour taste)
The use of sour and sweet and sour varieties of apples gives the cabbage brine an additional flavor. The pulp of the fruit, marinated in combination with a crispy cabbage leaf, leaves a pleasant aftertaste.
Product set:
- large apples, sour or sweet and sour - 5-6 pcs.;
- white cabbage - 2 kg;
- carrots - 6 pcs.;
- sugar - 125 g;
- table salt - 1 tbsp. l.;
- sunflower oil - 150 g;
- water - 1 l;
- vinegar - 60 ml.
We cook pickled cabbage with apples in the following sequence:
- Peeled apples and carrots are rubbed on a grater. Cabbage is shredded. Everything is thoroughly mixed, tightly fits into a 3 liter jar.
- Marinade from water, salt, sugar and vegetable oil is brought to a boil. Vinegar is added. Mixed. Cabbage in a jar is poured with hot marinade. After cooling, the workpiece is removed in the refrigerator for 12 hours.
Marinade with vegetable oil
One of the ingredients of the snack is vegetable oil. Oil allows you to use cooked cabbage as a separate dish. To prepare a quick snack, you need the following ingredients:
- carrots - 4 pcs.;
- cabbage forks - 1 pc.;
- black pepper - 50 peas;
- garlic - 4 cloves;
- sugar - 2 tbsp.;
- salt - 4 tbsp. l.;
- vinegar essence 70% - 4 tbsp. l.
These proportions are for 10 servings. The number of products based on 3 liters of brine.
The recipe will take 1 hour. Cooking steps:
- Cabbage and carrots are cut into cubes. Peppers and garlic are laid at the bottom of the jar.
- Boiled water at room temperature is poured into the jar. After that, the water is poured into the container. In this way, the amount of liquid for the marinade is determined.
- Salt and sugar are added, water boils.
- Boiled brine is removed from the stove. Vinegar, oil are poured there. Hot marinade is poured into a jar. For this recipe, oil that has the smell of sunflower is suitable.
With tomatoes
Salted tomatoes with cabbage are used as a vegetable side dish for meat and fish dishes. Good seasoning for boiled potatoes. Cabbage is prepared with vinegar, in its own juice. By observing the proportions, the recipe can be used for a different amount of the finished product.
Components calculated for a 1 liter jar:
- tomatoes - 4 pcs.;
- cabbage - 0.5 kg;
- bell pepper - 1 pc.;
- medium carrot - 1 pc.;
- onion - 1 pc.;
- bay leaf - 4 pcs.;
- coriander - 0.5 tsp;
- salt - 1 tsp;
- sugar - 20 g;
- vinegar - 10-15 ml;
- sunflower oil - 20 g.
Prepared in the following sequence:
- Shredded cabbage and carrots are lightly salted and mashed. Bulgarian pepper is cut into strips, and onions - into half rings. Tomatoes are cut into rings.
- Vegetables prepared in this way are mixed in one bowl. Salt and sugar are also poured there. Coriander, vinegar and vegetable oil are added to the cup. The set is thoroughly mixed.
- Cabbage is laid in layers in a dry jar. Between them are tomato rings, 1 bay leaf each.
- The jar is hermetically sealed with a lid. It is put in the refrigerator for 3 days. After 72 hours, a quick interesting snack is ready for any dishes.
Variety of cooking with apple cider vinegar
Queen Cleopatra used apple cider vinegar with water on an empty stomach. The solution helps to speed up the metabolism. It also improves taste qualities dishes prepared with it.
Cabbage with apple cider vinegar is prepared as follows:
- In an enamel bowl, thin cabbage straws with coarsely grated carrots are kneaded by hands. before the formation of juice. Infuse while the marinade is being prepared.
- For the marinade, 700 ml of water is taken. Added: salt, sugar, sunflower oil. The pot is put on fire. The mixture is brought to a boil, after which apple cider vinegar is introduced. The container is removed from the fire.
- Cabbage and carrots are covered with hot marinade. A plate of smaller diameter is placed on top, oppression is established. For complete cooking, it is enough to withstand 6 hours. During this time, the snack will cool, put in the refrigerator.
This dish includes:
- white cabbage - 2 kg;
- carrots - 2 pcs.;
- table salt - 4 tsp;
- granulated sugar - 100 g;
- water - 700 ml;
- apple cider vinegar - 100 g;
- vegetable oil - 1 tbsp.
Refrigerate before serving. This will improve the taste of the snack.
The combination of cabbage and turmeric
Bright yellow powder herbaceous plant ginger - turmeric. The spice will change the color and taste of the cabbage snack.
Products for shredding:
- 1 kg of cabbage;
- 1 carrot;
- 1 clove of garlic;
- 1 bell pepper;
- 50 mg refined oil;
- 1 tsp turmeric;
- 5 pieces. cloves;
- 1 tsp allspice;
- 4 bay leaves.
Ingredients for brine:
- water - 0.7 l;
- 9% vinegar - 100 ml;
- granulated sugar - 100 g;
- salt - 45 g.
Before pickling, vegetables are washed and cleaned. Further preparation:
- Cabbage is cut into large pieces. Carrots are rubbed on a Korean grater. The pepper is cut into even strips. Garlic is not crushed, it is crushed into thin slices.
- The cutting is mixed. Cloves, laurel, allspice are added. Oil is poured on top, turmeric is poured.
- Salt, sugar, vinegar are added to the water. The boiling brine is immediately poured into the cabbage. A quick snack is ready in 24 hours.
White cabbage and prunes salad
Simple delicious salad- the main dish summer holidays. It is great to include a salad in the diet menu as a snack or side dish.
What to take for the recipe:
- cabbage - 400 g;
- prunes - 100 g (seedless);
- carrots - 1 medium;
- lemon juice - from 1 fruit;
- sugar - a pinch;
- salt - to taste.
How to cook fast:
- Fresh cabbage is cut into small strips. Sprinkled with sugar, salt. It rumples to form juice. Laid out on a sieve. Juice is dripping.
- Prunes are poured hot water. Left for 15 minutes. Washed out. Sliced.
- Carrots are rubbed through a grater.
- Cabbage is combined with prunes, carrots. Topped with lemon juice. Mixed.
White cabbage with cucumber and radish
Vegetable salad in spring and summer is not just a budget meal. Free. With fresh greenhouse cucumbers and radishes, cabbage forms a delicious snack.
- white cabbage - half a small fork;
- cucumber - 1 pc.;
- radish - 5-6 pcs.;
- apple - medium;
- green onions - 3-4 arrows;
- garlic - 1 clove;
- mayonnaise - for dressing;
- sugar - a pinch;
- salt - to taste.
Cooking steps:
- The cabbage is shredded. Radish, cucumber cut into strips. The pulp of the apple is also crushed. Garlic is pressed through a press. green onion finely cut.
- All cuts are mixed in a large bowl. Dressed with mayonnaise, sugar, salt. Mixed. Salad is served at the table right there.
Korean cabbage in large pieces (new recipe) - very tasty
Pickled cabbage is a quick and easy snack to make. The Korean recipe involves the use of seasonings and spices. Gather them in a mortar, pound them. Or take a ready-made mixture of spices "For Korean salads."
- white cabbage - 1 head;
- carrots - 3-4 pieces;
- heads of garlic - 2 pcs.;
- ground pepper - black and red to taste;
- sugar - half a glass;
- vinegar 9% - half a glass;
- salt - 2 tbsp. l.;
- sunflower oil - half a glass.
How to cook:
- The cabbage is cut into large pieces. The head is divided into 2 parts. Each piece is in half. Then each half for another 4-5 parts. The cut is placed tightly and tightly in an enamel pan.
- Carrots are passed through the grater. It is laid out in the second layer, on top of the cabbage in the pan.
- Sprinkle generously with ground black and red pepper on top.
- The next layer is garlic. The teeth are cut into plates, stacked top layer. Does your pan not allow you to lay out all the ingredients in 4 layers? Repeat layers one more time. The fifth layer will be cabbage again. Further - according to the list (carrots, ground pepper, garlic).
- For the marinade, a liter of water is mixed with vinegar, salt and oil. Bring to a boil. Pours into cutting vegetables.
- Above is oppression. Lettuce remains infused for 2 days. After this time, awesome cabbage is ready to eat. For storage, it is convenient to arrange the salad in jars, store in the refrigerator.
Cooking sweet cabbage "Provencal" in 2 hours - you will lick your fingers
Sweet cabbage "Provencal" will be ready as soon as the marinade has cooled. Delicious juicy salad will please you and your guests. Taste - you will lick your fingers!
- cabbage - 2-3 kg;
- carrots - 2 pcs.;
- head of garlic - 1 pc.;
- water - 1 liter;
- salt - 2 tbsp. l.;
- sugar - 200 g;
- vinegar 9% - 125 ml;
- vegetable oil - 170 ml.
Cooking step by step:
- Cabbage is thinly chopped into an enamel bowl. This is where the carrots come in. The garlic is passed through a press. The mixture is stirred.
- The marinade is being prepared. Water is mixed with sugar. It's getting salty. Oil, vinegar is poured in. Bring to a boil.
- The marinade is evenly poured into the cabbage.
- An oppression is set. After 2 hours, the salad is ready to eat. Quick and easy, right?
Spicy cauliflower - the best recipe at home
Spicy tasty cauliflower will definitely be needed on the festive table. The snack will go with a bang! Read the best recipe and repeat in your kitchen step by step.
- cauliflower - 1 kg;
- carrots - 2 medium root crops;
- garlic cloves - 5 pcs.;
- water - 1 liter;
- sugar - 1 tbsp. l.;
- salt - 2 tbsp. l.;
- vinegar 9% - 100 ml;
- vegetable oil - 50 ml;
- ready-made seasoning for Korean salads - 1 package.
How to cook step by step:
- Cauliflower is disassembled into small inflorescences. Carrots are ground through a Korean grater. Garlic is cut into circles.
- Water is boiling in a saucepan. Cabbage is thrown into it, boils for 5 minutes. Pulled out on a sieve. All water must drain.
- The hot marinade is being prepared. Water is mixed with salt and sugar. Vinegar, oil are added. Bring to a boil.
- The whole vegetable cutting is added to the cup. Sprinkled with seasoning. Topped with hot marinade. Mixed. Infuse at room temperature until cool. Kept in the refrigerator for 6 hours.
Cabbage with beetroot in Georgian (recipe without vinegar in Gurian)
Salad with beetroot white cabbage is considered one of the national dishes in Georgia. The appetizer has the original name "Pkhali". Traditionally prepared without vinegar, with lemon and pomegranate juice.
- white cabbage forks - 1 medium;
- onion - 1 pc.;
- peeled walnut kernels - 1 tbsp.;
- lemon or pomegranate juice - 3 tbsp. l.;
- parsley greens - a bunch;
- adjika - 1 tsp;
- salt - to taste.
Cooking steps:
- The cabbage is shredded into thin strips. Pour in a saucepan cold water. Boil after boiling for 3-4 minutes. Leans back on the sieve. A decoction is not required.
- The cabbage is cooling. Mixed with chopped onion and parsley.
- Dressed with crushed nut kernels, pomegranate juice, adjika. Salted.
- The ingredients are mixed. Parsley sprigs, pomegranate seeds are used to decorate the appetizer.
Chinese cabbage with peppers and tomatoes
Instant Chinese cabbage salad has a number of advantages. You can cook a snack all year round. After all, Beijing heads of cabbage do not disappear from the shelves. And in summer and autumn, these are the most necessary vitamins for a dietary and simply healthy diet.
What to take for the recipe:
- head of Beijing cabbage - 1 pc.;
- tomato - 2 pcs.;
- red bell pepper - 1 pc.;
- ground pepper - to taste;
- salt - to taste;
- mayonnaise - for dressing.
Cooking progress:
- The cabbage is cut into thin strips. Tomato slices. Pepper straw, then cubes.
- The cutting is mixed. Seasoned with salt, ground pepper, sauce. Mixed. Served at the table. Canned corn can be added to the ingredient list if desired.
The recipes feature deviations from traditional taste preferences and unexpected combinations of ingredients. This makes it possible to get new directions for working on the creation of an original line of cold snacks. Did you like the recipes? Write in the comments!
Read other articles on the site.
Pickled cabbage cooks much faster than sauerkraut, but the daily cabbage recipe includes vinegar.
Cabbage salad with garlic turns out tasty and fragrant, and it is suitable for the case when all the home-made preparations for the winter have already been made, but you want to eat cabbage right now.
The method of pickling fresh white cabbage is very simple, and the appetizer is kept for only a day, although there is also a recipe below that can be put on the table right away.
Such instant cabbage is stored for several days in the refrigerator, and when serving it is very tasty to sprinkle with herbs - onions, parsley, dill, cilantro, basil.
Recipe for cabbage in a day with garlic
- cabbage - 2.5 kg
- carrots - 3 pcs.
- garlic - 3 cloves
- water - 1 l
- sugar - half a glass
- vinegar 9% - half a glass
- vegetable oil - half a glass
- salt - 2 tbsp. spoons
How to pickle cabbage quickly:
1. Pass the garlic through a press, grate the carrots, chop the cabbage thinner, as in the recipe sauerkraut in brine. Mix everything together with your hands to separate the juice.
2. Pour water into a clean saucepan, add salt and sugar. Bring to a boil until they dissolve completely.
3. Then pour in the oil and vinegar, mix and pour the cabbage with the marinade.
4. Cover and leave to marinate at room temperature for a day.
Quick Pickled Cabbage with Onions and Garlic
- 1.5 kg cabbage
- 2 carrots
- 2 onions
- 2 bay leaves
- 7-8 peas of black and allspice
- 0.5 cup rast. oils (can be scented)
- 5 garlic cloves
- 3-4 cloves
- 1 liter of boiled water
- 1 st. a spoonful of salt and sugar
- 0.5 table. spoons of vinegar essence
How to cook cabbage with vinegar and garlic:
1. Cut the cabbage, rub the carrots, remember with your hands all together in a large bowl.
2. Cut the onion into half rings, chop the garlic, mix with cabbage and place in jars.
3. Put salt, sugar, spices into boiling water, when it boils - oil and vinegar. Cool down.
4. Pour into jars of cabbage and leave for a day.
Preparation of daily cabbage with apple cider vinegar
With the addition of apple cider vinegar, cabbage with a delicate sour taste and a slight aroma of autumn apples.
- 2 kg cabbage
- 2 carrots
- 1.5 st. dill seed spoons
- 2 glasses of water
- 1 table. spoon with a small pile of salt
- 0.5 cup sugar
- 0.5 cup vegetable oil
- 1.5 st. spoons of apple cider vinegar
How to make cabbage in a day with garlic:
1. Cut the cabbage, grate the carrots, add a little salt and remember with your hands to extract the juice.
2. Prepare the marinade by adding salt and sugar to the water, when it boils, put the spices, oil and vinegar.
3. Pour cabbage with hot marinade and cover. After cooling, put in the refrigerator.
Daily cabbage with turmeric
- 1 head of cabbage
- 1 carrot
- 1 tsp turmeric
- 3 garlic cloves
- 1 tbsp salt
- 0.5 cups of water, sugar, vegetable oil and 6% vinegar
Recipe for Pickled Cabbage with Garlic:
1. Shred a head of cabbage. Mince the garlic and grate the carrots.
2. Sprinkle with turmeric and stir.
3. For the marinade, boil water with sugar and salt, add oil and vinegar.
4. Pour the cabbage with hot marinade and put it under oppression for a day.
Quick cabbage with garlic and raisins
- 1 medium cabbage
- 3 carrots
- 2 onions
- 1 head of garlic
- 100 g raisins
- 1 tbsp salt
- 0.5 l water
- a glass of sugar and rast. oils
- 100 ml 6% vinegar
How to cook a quick marinade for cabbage for a day:
1. Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released.
2. Grate the carrots on a coarse grater, finely chop the onion, rub the garlic or pass through a press.
3. Add vegetables and washed and then boiled raisins to the cabbage and mix.
4. For marinade, pour sugar into boiling water, pour in vegetable oil and bring to a boil again.
5. Add vinegar and pour into cabbage, mixing well.
Cabbage prepared in this way can be served immediately.
Garlic cabbage with beets
- cabbage - 3 kg
- beets - 1 medium
- carrots - 1 pc.
- garlic - 7 cloves
- water - 1 l
- 6% vinegar - 180 ml
- oil - 0.5 cups
- granulated sugar - 1 cup
- salt - 2 tbsp. with a slide
- peppercorns - to taste
How to pickle cabbage with beets per day:
1. Coarsely chop the cabbage, you can cut it into squares, how to cut it coarsely, or chop it into squares, like cabbage rolls.
2. Cut beets and carrots into thin slices or strips. Grate the garlic, mix everything.
3. Place cabbage in a saucepan, sprinkling with beets and carrots with garlic.
4. For marinade, boil water with salt and sugar, pour in vinegar, vegetable oil, put peppercorns.
5. Pour cabbage over them, cover with a plate and put oppression.
6. When the cabbage has cooled, put it in the refrigerator for a day.
Daily recipe for cabbage with sweet pepper
- 1.5 kg cabbage
- 2 large bell peppers
- 2 carrots
- 4 garlic cloves
- parsley
- 1 liter of water
- 3 tbsp Sahara
- 2 tbsp with a hill of salt
- 3 tbsp 9% vinegar
- 0.75 cup vegetable oil
Preparation of cabbage per day:
1. Chop the cabbage, cut the pepper into strips, rub the carrots and garlic on a coarse grater.
2. Dilute salt and sugar in water, boil, add oil and vinegar.
3. Mix vegetables, adding chopped parsley, and place in a jar.
4. Pour in the marinade and close the lid.
5. Wrap the jar in a warm blanket and keep warm until cool. Then place the pickled cabbage in the refrigerator for a day.
Azerbaijani cabbage with beets
How to salt cabbage with apples
How to quickly salt cabbage. Early ripening 2 hours
A good recipe for those who cannot make sauerkraut.
Quick-salted cabbage with vinegar and garlic daily
Pickled cabbage cooks much faster than sauerkraut, but the daily cabbage recipe includes vinegar. Cabbage salad with garlic turns out tasty and fragrant, and it is suitable for the case when all the home-made preparations for the winter have already been made, but you want to eat cabbage right now. Method for pickling fresh
Source: marinariki.ru
Salting cabbage at home in a hot way
What could be easier than salting cabbage at home in a hot way ?!
This traditional Russian appetizer will not only decorate dinner table, but also provide your family with vitamins in the cold season. There is nothing complicated in its preparation.
Cooking principle
Hot salting involves canning in a special brine, which immediately after bringing to a boil, vegetables are poured. All the ingredients, together with the brine, are rolled into jars, which must be washed and sterilized before salting. It is very important to properly roll up, although it is not always easy at home. All the ingredients are placed in a jar, poured with boiling brine, and the jar is immediately rolled up. In this case, nothing will penetrate into it that could damage the preservation and spoil the final taste.
These tips for salting cabbage in a hot way will help you achieve a brilliant result and please your loved ones:
- For hot salting, late varieties of cabbage are ideal, ripening in Russia from the second half of September to mid-November. Early varieties are not suitable, because their heads are loose and contain little sugar, which is why they are preserved worse.
- It is best to use large heads of cabbage for salting at home.
- Be sure to remove the top, dirty, green and rotten leaves of the head.
- It is advisable to “shake” the chopped cabbage with your hands after shredding so that the juice leaves.
- For hot pickling, you should pack the chopped vegetables very tightly when placing them in a jar and fill it to the very top.
- You can put whole cabbage leaves between the shredded ingredients, they acquire a special taste in the process of salting and give the appetizer a “zest”.
- You can not chop (rub) vegetables, but chop them coarsely and put them in a jar in layers.
Recipes for salting cabbage in a hot way at home
Traditional
- Carrots - 3 pcs. (large)
- Dill - 1 tbsp. l. dry grains
- Water - 1.5 l
- Sugar - 1 cup
- Salt - 2 tbsp. l.
- Allspice - 1 tsp
- Finely chop the cabbage.
- Grate carrots.
- Put the vegetables in a jar, put the dill in the same place.
- Prepare the brine:
- Boil water, add sugar, salt and vinegar.
- Bring the mixture to a boil.
- Completely pour boiling brine over vegetables and roll up the jar.
This hot way salting allows you to store vegetables for a long time at home even at room temperature.
Express hot salting
Finally - a simple recipe for express pickling cabbage at home, which does not require rolling into a jar and will be ready the very next day.
- White cabbage - 1 large (2 - 3 kg) head
- Carrots - 3 pcs. (large)
- Garlic - 1 large head
- Sugar - 1 cup
- Salt - 2 tbsp. l.
- Vegetable oil - 1 tbsp. l.
- Water - 1.5 l
- Acetic essence (70%) - 1 des. l.
- Finely chop the cabbage.
- Grate carrots.
- Cut the garlic into thin rings.
- Place vegetables in a large bowl.
- Prepare the brine:
- Boil water, add sugar, salt, oil and vinegar.
- Bring the mixture to a boil.
- Pour the vegetables completely with brine, close the pan with a lid and put any weight on top.
- You can eat the next day!
Salting cabbage at home in a hot way
What could be easier than salting cabbage at home in a hot way ?!
Source: www.chto-kak-skolko.ru
Instant Cabbage with Garlic Hot Pickle
Sauerkraut easy cooking
Chop the cabbage and place tightly in a three-liter jar. Pour cold boiled water with salt (for 1.5 liters of water - 2 tablespoons of salt). Soak for 2 days in a room, while the cabbage must be pierced several times with a clean wooden stick to release gases. Then pour a little brine, dissolve 0.5 cups of sugar in it and pour it into a jar of cabbage again. Leave for 1 more day at room temperature, then refrigerate. You can add spices to the cabbage: dill seeds, coriander, cumin, dried mint, basil. Thanks to them, the taste of cabbage will change every time.
"Provencal"
1 kg of cabbage, 2 medium carrots, 3 cloves of garlic, 0.5 cups of sunflower oil, 0.5 cups of 9% table vinegar, 3 bay leaves, 0.5 teaspoons of peppercorns, cinnamon on the tip of a knife, a few leaves mint (can be dried), 1 tbsp. spoon of salt, 1 tbsp. a spoonful of sugar.
Chop the vegetables, season with spices and place tightly in an enamel pan. Prepare the marinade: dilute salt, sugar, oil and vinegar in one liter of cold boiled water.
Pour cabbage with marinade and leave for a day at room temperature. Then keep in the cold for another day (on the balcony or in the refrigerator).
T. Malkova.
. in Korean
3 kg of cabbage, 1 head of garlic, 3-4 pcs. carrots.
Marinade: 0.5 l of water, 2 tbsp. spoons of salt, 1 tbsp. spoonful of sugar, 1 tbsp. a spoonful of vegetable oil, 0.5 teaspoons citric acid.
Chop the cabbage, pass the garlic through a garlic press, grate the carrots, mix everything. Boil the marinade and pour over the vegetables hot. To cover with a lid. After 7 hours, the cabbage is ready. Keep refrigerated.
. fast
2 kg cabbage, 2 medium beets, 2 pcs. carrots, 1 head of garlic.
Marinade: 800 g of water, 3/4 cup vegetable oil, 3/4 cup 9% table vinegar, 2 tbsp. tablespoons of salt, 5 peppercorns, sugar to taste (but not less than 1 tablespoon).
Chop the cabbage, beets and carrots, finely chop the garlic. Boil the marinade and pour over the vegetables hot, then let cool.
The cabbage is ready.
. in old Russian
1 kg cabbage, 1-2 pcs. carrots, 2 garlic cloves, 1 head onion. Chop the cabbage and carrots, finely chop the onion and garlic. Mix vegetables, add 0.5 cups of sunflower oil, 3 tbsp. spoons of 9% vinegar. Pour cabbage with hot brine: 1 liter of water, 2 tbsp. spoons of salt, 5 tbsp. spoons of sugar. Put oppression and put it in a cold place for 2 days, you can take it out to the balcony. Cabbage must be pierced several times with a pointed wooden object to release gases.
. sour with fruit
5 kg of cabbage, 1 kg of sour apples, 0.5 kg of plums, 0.5 kg of grapes, 0.5 kg of beets, 100-120 g of salt.
Chop the cabbage, cut the apples into slices, remove the pits from the plums, rinse the grapes well, peel the beets and cut into thin plastics.
Mix everything, add salt, put the cabbage in a bucket, compact a little and set a slight oppression. Keep 3 days in the room, during this time pierce the cabbage several times to release gases. Then arrange in jars, sprinkle with dry mustard on top and put in the refrigerator.
T. Malkova.
… WITH CUMIN
4 kg of white cabbage, 4 carrots, 1 tbsp. a spoonful of cumin and dill seeds, for 1 liter of brine - 2 tbsp. tablespoons coarse salt, 1.5 tbsp. spoons of sugar.
We disassemble the head of cabbage into separate leaves, cut off the thickened veins. We lay out the leaves on the table, after 5-6 hours, when they dry up, we turn two sheets into rolls and cut them thinly and thinly. Mix with chopped carrots, cumin and dill seeds. We shift it into a saucepan, completely fill it with warm salted water, leave it warm. A day later, we pierce the cabbage in several places to the very bottom, and on the third day, drain the brine and add sugar to it. We mix the cabbage well from the bottom up, pour it with sweetened brine, put the oppression through a sieve and put it in a cool place for storage.
N. Sukhanova.
. with onion
For 5 kg of cabbage - 1 kg of onion, 100 g of garlic, 200 g of vegetable oil, 50 g of salt.
Free the heads of cabbage from the upper sluggish or rotten leaves, remove the affected areas (but loose weakened cabbage is quite suitable), cut into large pieces and pour boiling water over it. Meanwhile, saute chopped onion in vegetable oil. Take out the pieces of cabbage, let them cool and drain the water, put them in a bowl, add the onion, chopped garlic, salt and keep under pressure at room temperature. On the third day, the cabbage is ready.
O. Lutsenko.
CABBAGE FOR CABBAGES
6 kg cabbage, 5-6 carrots, 5 tbsp. spoons of salt.
We remove large leaves from heads of cabbage, chop the rest as usual. Three carrots on a grater, mix with shredded cabbage and salt, rub lightly with your hands. Fold whole leaves in half. We put the leaves on the bottom of the pan, then a layer of chopped cabbage, again whole leaves, etc. We cover with a cabbage leaf, put a wooden circle and oppression. On the 3-4th day we pierce the cabbage, trying not to break the cabbage leaves. And after a couple of days we transfer to a cold place. And there will be a snack in the winter, and cabbage rolls.
R. Markova.
Salad
1 kg of cabbage, carrots, bell pepper, onions, tomatoes.
Cut the tomatoes into slices, sweet peppers into strips, onions into rings, grate the carrots on a coarse grater, chop the cabbage, add 12 teaspoons of sugar, 30 tbsp. tablespoons (1 cup) vegetable oil, 7 tsp salt, 2 tbsp. spoons of 9% vinegar. Mix everything and put in sterilized jars on the shoulders. Sterilize liter jars for 30 minutes. Roll up the lids and put under the "fur coat".
L. Tkach.
"FAST"
3 kg of cabbage, 1 kg of carrots, 1 kg of onion, 0.5 kg of bell pepper, 1.5 cups of vegetable oil, 3/4 cup of sugar, 1 tbsp. a spoonful of salt, 1/2 cup of 9% vinegar.
Chop cabbage, carrots and peppers into strips, onions into half rings. Mix oil, salt, sugar and vinegar, bring to a boil, pour over all the vegetables. Close the lid and boil, stirring, for about 10 minutes. Cool, arrange in jars, store in the refrigerator, but not for long.
T. Malkova.
Assorted
I cut the cabbage into slices so that the leaves are kept on a piece of the stump. Boil carrots and beets (but do not digest), peel, then cut into slices. Peel onion heads and garlic cloves. Mixed vegetables in a 3-liter jar, add 2 tbsp. spoons of salt, 1 tbsp. a spoonful of vinegar essence; I pour boiling water up to the shoulders of the jar and sterilize until the solution in the jar boils, then I roll it up. Vegetables have a pleasant spicy taste, are very good with meat, boiled potatoes, and are indispensable on fasting days.
T. Ladygina.
sauerkraut
(in quarters)
In this way it is convenient to ferment cabbage in an enameled bucket. For one bucket: cabbage - 8 kg, garlic - 100 g, horseradish - 100 g, parsley -100 g, beets -300 g (for spicy lovers - 3-4 pods of hot pepper).
Brine: for 4 liters of water - 200 g of coarse salt, 200 g of sugar.
Prepare vegetables. Remove the stalks from the cabbage, cut the heads into pieces of approximately 200-300 g each. Finely chop the peeled garlic, parsley, grate the horseradish, cut the beets into cubes. Place food tightly in an enameled bucket. Bring the brine to a boil, let it cool slightly and pour over the cabbage. Top with a wooden circle, put the load.
Leave the bucket for 2 days at room temperature, and then transfer to a colder place. After 5 days, sauerkraut of an unusual raspberry color is ready.
… IN THE BRINE
I option. 1 bucket of shredded cabbage with carrots.
Brine: 8 liters of cold boiled water, 2 cups of coarse salt, 1 cup of sugar. Pour cabbage with brine, put oppression. Leave at room temperature, after 3-4 days the cabbage is ready.
II option. Put chopped cabbage and carrots in a 3-liter jar and pour brine: 1 liter of boiled water, 1 tbsp. a spoonful of salt. After 2 days, drain the brine, add 0.5 cups of sugar to it and pour it into the cabbage again. Store in a cold place.
T. Malkova.
* * *
Brine: for 10 liters of water, 2 cups of salt with a slide.
4 buckets of shredded cabbage, mixed with carrots and dill (do not grind). Pour in cold brine and apply light pressure so that the cabbage is completely covered with brine. After 5-6 days, remove to a cold place, you can put it in jars and close with plastic lids. The cabbage is tasty and crispy.
O. Zavyalova.
EARLY MATURE
Brine: 1 liter of water, 1.5 tbsp. tablespoons salt, 1/3 cup sugar, 2 tbsp. spoons of vinegar essence. Chop cabbage, mix with carrots. Place in a jar and fill with hot brine. After 1-2 days, cabbage can be consumed.
L. Treshcheva.
PICKLED
Cabbage - 1 medium fork, carrots - 3 pieces, beets - 2 pieces, garlic - 5 cloves.
Coarsely chop the cabbage, put in a wide saucepan, put finely chopped garlic (1 clove), 2 tbsp. spoons of grated carrots and beets, again a layer of cabbage, garlic, carrots, beets, etc. Pour hot marinade, keep in the room for 2 days, then refrigerate.
Marinade: 1 liter of water, 2 tbsp. tablespoons of salt, 1 cup of sugar, 1 cup of apple cider vinegar, 0.5 cup of vegetable oil.
T. Malkova.
* * *
Cut a medium-sized head of cabbage (1.5-2 kg) into 8 parts, chop the beets on a grater, finely chop 2-3 cloves of garlic, place in a saucepan or jar, add red pepper (1 teaspoon) or finely chopped bitter pod pepper.
Boil the brine separately: for 1 liter of water - 1 tbsp. spoon of salt, 1 tbsp. a spoonful of sugar, 2-3 peas of allspice, 1-2 bay leaves.
Cool the brine to 50-60 ° C, add 0.5 teaspoon of vinegar essence or citric acid. Pour the prepared cabbage with this brine so that it completely covers it. Make oppression and leave the cabbage at room temperature for 3 days. Then put in the refrigerator.
A. Pavlenko.
* * *
Cut the cabbage into large pieces and place in jars. Prepare the marinade: for 10 liters of water - 7 cups of sugar, 1 cup of salt. Boil, add 100 g of vinegar essence, then cool. Pour the cabbage with the cooled marinade and close the jars with plastic lids. The amount of marinade is designed for five three-liter jars. Such cabbage is stored in the cellar from autumn until the next season.
O. Bredikhina.
PAVLOVSKAYA
3 kg fresh cabbage, 3 pcs. medium carrots, 4 medium heads of garlic, 2 tbsp. tablespoons of salt, 1 glass of sugar, 1 glass of sunflower oil, bay leaf, peppercorns, cinnamon, 7-8 cloves each, 1 teaspoon (without a slide) of ground red pepper, 1 glass of table vinegar (6%).
Chop the cabbage, grate the carrots on a coarse grater, pass the garlic through a garlic press.
Prepare the brine: 1.3 liters of water, 1 glass of sugar, 1 glass of sunflower oil, 2 tbsp. spoons of salt. Boil everything, add bay leaf, peppercorns, cinnamon, cloves, red ground pepper. Cool down. Pour 1 cup of 6% table vinegar. Pour the cabbage with brine, mix and leave for 3 days at room temperature. Then spread in jars and put in a cool place. Cabbage is very tasty, so it is eaten immediately and does not have to be stored for a long time.
V. Popova.
"Banquet"
4 kg cabbage, 2 pcs. carrots, 2 heads of garlic, 2 bay leaves, 8-10 black peppercorns.
Cut the cabbage into large pieces, carrots into strips, pass the garlic through a garlic press, add spices, mix everything and pour warm marinade. Preparation of the marinade: 1.5 liters of water, 1 glass of vegetable oil, 1 glass of sugar, 3-4 tbsp. spoons of salt, 1 tbsp. a spoonful of vinegar essence. Boil and let cool slightly.
The cabbage is ready in three days. You can add chopped beets instead of carrots.
L. Tkach.
Solyanka
2 kg of cabbage, 2 kg of tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of vegetable oil, 1 tbsp. a spoonful of sugar, salt to taste, 1 tbsp. a spoonful of vinegar essence.
Chop the cabbage, pass the tomatoes through a meat grinder, cut the onion into half rings, carrots - on a coarse grater. Simmer a little onion in vegetable oil, add the rest of the vegetables. Simmer everything together for 1 hour. In a hot form, lay out in jars, roll up the lids and put them under a “fur coat”.
T. Savanchuk.
* * *
3 kg of cabbage, 1 kg of carrots, 1 kg of onions, 2 kg of tomatoes, 1 cup of sugar, 2 tbsp. tablespoons of salt, 0.5 l of sunflower oil, 1 tbsp. a spoonful of vinegar essence.
Chop the cabbage, grate the carrots on a coarse grater, cut the onion into half rings, and the tomatoes into slices.
Pour oil into the bottom of the pan, put vegetables, add salt, sugar, mix. Cook over low heat for 2 hours, add vinegar essence at the end of cooking. Pour hot into jars. Roll up the lids and put under the "fur coat". Salt is delicious.
L. Lachugina.
Vegetable mix
5 kg of cabbage, 1 kg of carrots, 1 kg of onions, 1 kg of sweet pepper, 350 g of sugar, 4 tbsp. tablespoons of salt, 0.5 l of 9% vinegar, 0.5 l of vegetable oil.
Chop the cabbage, grate the carrots on a coarse grater, cut the sweet pepper into strips, and cut the onion into half rings. Put the vegetables in a bowl, sprinkle with sugar, salt, add vinegar and vegetable oil, mix well. Then put in three-liter jars, tamp wooden spoon, cover with gauze. After 3 days, close with plastic lids and put in a cold place.
V. Kryukov.
* * *
5 kg of cabbage, 1 kg of bell pepper, onion, carrot. Marinade: 0.5 l vegetable oil, 4 tbsp. spoons of salt, 400 g of sugar, 2 tbsp. tablespoons of vinegar essence, diluted in 0.5 liters of boiled water.
Chop the cabbage, cut the pepper into strips, cut the not very large carrots into thin circles, cut the onion into half rings. Combine all vegetables in a bowl, pour cold marinade, mix well. Let stand 3 days (sometimes stir) in a cool place. Then put into jars, close with plastic lids and put in a cold place.
T. Savanchuk.
* * *
At the bottom of a sterilized three-liter jar, put a bay leaf, a sprig of parsley, 6 black peppercorns, a dill umbrella, 2 cloves of garlic.
Lay vegetables: cabbage cut into sectors, 8 cucumbers, 6 tomatoes, 5 halves of sweet bell pepper, fill the rest of the jar with watermelons cut into plastics. You can put a cauliflower instead of white cabbage. Pour boiling brine over vegetables: for 3 liters of water - 6 tbsp. spoons of sugar, 3 tbsp. spoons of salt.
Sterilize 7-10 minutes. Add 1 teaspoon of vinegar essence to the jar and roll up. Remove under the "fur coat". You can prepare the workpiece by the method of double filling, without sterilization.
L. Tkach.
Both sweet and delicious
For 3 kg of cabbage - 150 g of horseradish roots and half a glass of honey.
Cabbage according to this recipe is tender, tasty and unusual. We eat it very quickly, but we have to cook in small portions: it is not stored for a long time. And yet I can not deny myself the pleasure of doing it all winter.
Thinly shredded cabbage, add horseradish grated on a fine grater (washed and peeled) and honey. I mix everything well, put it tightly in glass jar, I cover with a clean cloth and put oppression. I keep the jar at room temperature for three to five days, and then put it in the refrigerator for a day or two, and the cabbage is ready.
L. Telegina.
Cabbage Crispy
3 kg of cabbage, 0.5 kg of carrots.
Brine: 5 liters of water, 1 cup salt, 1 cup sugar. Boil and chill.
Chop the cabbage, grate the carrots on a coarse grater. Stir, being careful not to crush the vegetables. Pour cold brine over cabbage. Leave for 3 days, stirring occasionally to release gases. On the fourth day, the cabbage is ready.
K. Shelyukha.
. salted
5 kg cabbage, 4 tbsp. spoons of salt, cranberries, lingonberries, apples.
Coarsely chop or shred the cabbage. Partially put in a colander and scald first with boiling water, and then immediately douse with ice water. Mix with salt, put in an enamel pan, sprinkle with apple slices, cranberries, lingonberries. We put the load, after two days we pierce holes to the very bottom and take it out into the cold. In a week the cabbage will be ready.
B. Mikhailova.
…ACUTE
For 10 liter jars: 6 kg of red cabbage, 0.5 cups of salt, 4 liters of marinade (for 1 liter of marinade - 1.5 tablespoons of sugar, 2 cups of 3% vinegar, 2 cups of water).
Finely chop the cabbage and rub with salt. Leave for 2-3 hours, then squeeze well and put in jars. At the bottom of the jars we throw a bay leaf, 3-4 cloves, 2-3 peas of allspice and 5-6 peas of hot pepper. Pour cold marinade, add 1 tbsp to each jar. a spoonful of vegetable oil and close the lids. We store in a cool place. You can try in a couple of weeks.
3. Karol.
CAULIFLOWER PICKLED
2 kg of cauliflower, 1 kg of red tomatoes, 300 g of bell pepper, 1 large head of garlic, 200 g of sunflower oil, 120 g of 9% table vinegar, 100 g of sugar, 60 g of salt, parsley to taste.
Disassemble the cabbage into small pieces and boil in salted water for 5 minutes. Boil the tomatoes lightly and rub through a sieve. Add all the ingredients to the tomato mass, except for cabbage and garlic. Bring to a boil, add cabbage and cook for 20 minutes. Before the end of cooking, add the garlic passed through the garlic press. In hot form, lay out in jars and roll up.
O. Ushakova.
Cauliflower salad
5 kg of bell pepper, 5 kg of cauliflower.
Brine: 0.5 l sunflower oil, 0.5 l apple cider vinegar or 6% table vinegar, 100 g salt, 100 g sugar, 10 pcs. bay leaf, 20 pcs. peppercorns, 0.5 l of water.
Boil the brine. Put peeled and chopped peppers, cook for 1-2 minutes, lay out. Then put cauliflower in the same brine, also cook for 1-2 minutes and put it again. After that, put the vegetables in sterilized jars, alternating a layer of pepper, a layer of cauliflower and sprinkling each layer with parsley, celery and garlic. Pour brine into jars and sterilize for 20 minutes. Roll up after that. The salad is very tasty.
L. Treshcheva.
"Vitamin"
5 kg of sweet pepper, 2 kg of cauliflower, 1.8 kg of carrots, 800 ml of 6% vinegar, 400 g of sugar, 300 g of salt, 200 g of vegetable oil.
Cut the pepper and carrots, divide the cauliflower into inflorescences. Place cauliflower, peppers, carrots in a saucepan, sprinkling vegetables with salt and sugar. Leave for 24 hours. Then prepare the marinade: mix the separated juice with vinegar and oil, heat to 80 degrees. Spread the vegetable mixture into jars with a capacity of 0.5-0.7 liters and pour over the hot marinade. Sterilize jars for 12 minutes.
G. Pankiv.
Instant cabbage with garlic hot pickle Simple sauerkraut Chop the cabbage and place tightly in a three-liter jar. Pour cold boiled water
Source: my-zemlja.narod.ru
Quick pickling cabbage
Cabbage is one of those vegetables that are perfectly stored all winter, both fresh and canned. In addition, it can be salted and fermented in large containers, but most housewives prefer to keep this vegetable fresh and, if necessary, use recipes for quick salting.
If you have never salted vegetables at home before, this article will be useful to you, because it contains not only recipes for salting cabbage for the winter, but tips to help keep the vegetable crispy.
Quick pickling cabbage at home
The traditional pickling or pickling recipe requires a long preparation time. Therefore, we decided to present you a quick recipe for making a spicy billet, which will be a great addition to everyday dishes.
Note: The preparation prepared according to this recipe resembles the taste of a traditional pickled appetizer as much as possible, but it will take much less time and effort to prepare it.
For cooking, you will need cabbage (2-3 kg), 3 medium carrots, two heads of garlic, a tablespoon of dried dill seeds, a teaspoon of allspice, 2 tablespoons of salt, 4 tablespoons of vinegar, a glass of sugar and one and a half liters of water. If desired, to add spice to the salad, you can add coriander, cumin and other spices to it (Figure 1).
Preparation is carried out as follows:
If you immediately roll up the blanks with metal lids, they will be successfully stored throughout the winter in an ordinary pantry. If you prefer to use nylon lids, then store this vegetable salad it is possible only in the refrigerator or a cool cellar.
How to pickle crispy cabbage
It often happens that in the process of heat treatment and salting in a hot way, the vegetable ceases to be crispy, and this is exactly what - distinguishing feature this winter harvest.
To pickle a crispy vegetable, follow these tips:
- For pickling, varieties that ripen in late September or early October are suitable. In addition, in order for the vegetables to be crispy, it is advisable to remove them from the beds and salt them after the onset of the first autumn frosts.
- When cooking, it is better to use ordinary coarse rock salt without any additives.
- Pickling will remain crisp only if the brine completely covers it in a jar, pan or barrel. Therefore, if you are not sure that the prepared liquid is enough to fill the entire vegetable mixture, it is better to prepare the marinade with a small margin. In addition, if you salt a vegetable in an open container, it is better to keep it under pressure for the first few days.
- If you are salting vegetables according to a recipe that involves long fermentation (more than a day), the vegetable mixture should be regularly pierced with a clean wooden stick or spoon. So you remove excess gases from the workpiece. In addition, it is necessary to remove the foam daily, which forms on the surface during salting. When it stops appearing, and the brine is transparent, this indicates that the workpiece is ready for use.
In addition, it is important to keep right conditions storage. It is advisable to put containers with vegetable preparations in a dark, cool place. At the same time, it is important to ensure that the temperature in the room does not drop below zero degrees. In this case, the vegetable will lose its taste and useful properties, and become too soft.
The fastest pickling cabbage for the winter
If you did not have time to pickle vegetables in the fall, do not despair. You can always cook them during the winter using fresh vegetables. The advantage of this recipe is that you can quickly pickle cabbage in a three-liter jar, put it in the refrigerator and use it at any convenient time, and when the salad is over, cook fresh (Figure 2).
For one three-liter jar, you will need one and a half kilograms of white cabbage, 100 grams of carrots, 1 liter of boiled water, a tablespoon of sugar and 2 tablespoons of salt.
First we prepare the marinade. To do this, boil water, let it cool slightly and add salt and sugar to it. Now the mixture must be thoroughly stirred so that all components are dissolved.
While the water is cooling, prepare the vegetables. Finely chop the heads, and grate the carrots (if desired, you can use a grater for Korean carrots). Now you need to mix the vegetables and put them in dense layers in a jar. It is important that the mixture is in the container as tightly as possible.
Now you need to pour the brine into the jar and cover it with a nylon lid. We leave the container at room temperature for three days, but it is advisable to put it in a large bowl, since over time the brine will begin to flow out. After three days, you need to make a hole in the lettuce to the very bottom of the jar, using a wooden spatula. This is necessary so that gases come out of the billet and excess bitterness is gone. In this state, the workpiece should be left for several hours (without a lid), and after that you can immediately serve it to the table or put it in the refrigerator for further storage.
Classic salting recipe
If you prefer traditional sauerkraut, we advise you to use the recipe below. It has been tested in practice, and the salted billet is spicy and crispy (Figure 3).
For salting for the winter, you will need one and a half kilograms of the cabbage itself (the weight is indicated without the stalk), 0.5 kg of carrots, 2 tablespoons of salt and a tablespoon of sugar.
The step by step recipe looks like this:
After the workpiece has wandered for three days in warmth, it must be transferred to a cool room or put in the refrigerator. It is important that the vegetable mixture is covered with brine. If it is not enough, you can add a little cold boiled water to the jar. As soon as the brine becomes transparent, the salad can be eaten. Typically, this process takes two weeks.
How to make cabbage pickle
The basis of the taste of sauerkraut or pickled cabbage is brine - a mixture of water and salt of various concentrations. In addition, brine is released during the pickling of vegetables in barrels or tubs.
Sometimes various spices are added to the brine: cumin, dill seeds, bay leaves and pot pepper to make the mixture more fragrant. Depending on the chosen harvesting method, the brine for it will also differ, so we will give various recipes for its preparation.
For sauerkraut
Pickled cabbage in brine is considered a traditional method of harvesting this vegetable for the winter. It was this method that was used in ancient times for the preparation of homemade winter preparations.
Preparation for fermentation remains the same: we clean the cabbage and carrots, wash and finely chop. The main secret of making sauerkraut is in the marinade, which is very easy to prepare. To do this, take one and a half liters of water and dilute in it a tablespoon of salt (with a slide) and two tablespoons of sugar. After that, put the future brine on fire and boil for several minutes.
After that, you need to let the brine cool down, after which it can be used to pour the mixture tightly packed in the fermentation tank. The rest of the cooking process remains the same. First, the workpiece is kept for three days at room temperature, removing the foam and releasing gases from the cabbage daily. After that, the container can be transferred to a cool place. The mixture will be ready for use after foam stops forming on its surface, and the brine becomes transparent.
For pickled
Pickled cabbage in your own way useful properties not inferior to sour, but still slightly different in taste. The secret of the piquancy of such a vegetable preparation is in a properly prepared marinade (Figure 4).
For it, you will need half a glass of vegetable oil, 2 tablespoons of salt, a glass of sugar and vinegar, and a liter of water. This amount of ingredients is enough to pickle a kilogram of cabbage.
Prepared and chopped cabbage with carrots is tightly packed in a jar, adding a few cloves of garlic. If you like spicy snacks, you can add the preparation hot pepper. Mix the marinade ingredients by dissolving them in water. When the liquid reaches a boil, it is poured over the vegetable preparation, covered with a nylon lid and left to cool. Such pickled cabbage will be ready for use within a day after cooking.
Instant Cabbage with Garlic Hot Pickle
How to quickly pickle cabbage in a jar: simple recipes for delicious salted cabbage for the winter at home, options for preparing brine for sauerkraut and pickled cabbage step by step with photos and videos.
