Boiled pickled cabbage. Pickled cabbage with instant pepper. Quick and tasty cabbage marinated in hot brine with vinegar

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 white cabbage very simple, and the appetizer is aged 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 for 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 with a lid and leave at room temperature marinate 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 addition apple cider vinegar cabbage with a delicate sour taste and a light 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

1. Finely chop the cabbage.
2. Grate carrots.
3. Put the vegetables in a jar, put the dill in the same place.
4. Prepare the brine:
   1. Boil water, add sugar, salt and vinegar.
   2. Bring the mixture to a boil.
5. 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.

1. Finely chop the cabbage.
2. Grate carrots.
3. Cut the garlic into thin rings.
4. Place vegetables in a large bowl.
5. Prepare the brine:
   1. Boil water, add sugar, salt, oil and vinegar.
   2. Bring the mixture to a boil.
6. Pour the vegetables completely with brine, close the pan with a lid and put any weight on top.
7. 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

Easy Sauerkraut
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). Keep 2 days in the room, while the cabbage needs to be pierced clean several times wooden stick to get the gases out. 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 peppers, 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, cloves, 7-8 pieces each, 1 teaspoon (without a slide) of ground red pepper, 1 cup 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 a glass jar, 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:

1. 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.
2. When cooking, it is better to use ordinary coarse rock salt without any additives.
3. 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.
4. 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 qualities and useful properties, and will 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 hot peppers to the preparation. 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 delicious salted cabbage for the winter at home, options for preparing brine for sauerkraut and pickled cabbage step by step with photos and videos.

How to cook a delicious and high-quality brine for cabbage? Today we will learn all the secrets and culinary techniques that allow not only to provide crispy preservation with wonderful spicy compositions, but also to use them for culinary and health purposes.

Let's start learning from the traditional methods of salting cabbage, as grandmothers always did - our main mentors and wise advisers.

Conditions for the preparation of high-quality brine:

• We use rock (cooking) salt without the presence of iodine, otherwise the cabbage will become soft, it will turn out with an unpleasant aftertaste. When choosing the number of white crystals, we take into account that their high concentration is a brake on the formation of lactic acid bacteria. We do not abuse the amount of such a spice: 1-3 tbsp. l. per liter of water.
• Tap water is not suitable for brine due to its high chlorine content. We use exclusively well or filtered water.
• The prepared composition must be filtered before pouring to ensure useful qualities brine. The resulting marinade is not only possible, but should also be used for food: added to soups, salads or just drunk. The thing is that salt is absorbed by the pulp of vegetables or fruits, and the juice coming out of them combines with the liquid component of the spicy mixture. This is how a real life-giving drink is created!

How to prepare a classic brine:

1. To obtain a spicy composition in the traditional style, we remember the elementary “formula” with the word “one”: 1 liter of drinking liquid + 1 tbsp. l. salt + 1 tbsp. l. regular sugar.
2. We dissolve all the components of the brine in warm water, add a bay leaf and peppercorns, other spices and seasonings. We boil the mixture for several minutes, use it in accordance with the proposed recipe.

Culinary techniques for preserving vegetables are always intertwined with specific methods for preparing brines for pickling or pickling foods. We present the most popular culinary techniques for obtaining tasty and healthy dishes.

A quick way to pickle crispy cabbage

In the old days, the processing and harvesting of white vegetables for the winter provided the family with delicious and wholesome food. Nowadays, salting cabbage in brine does not have such large-scale goals, therefore it is very popular fast way cooking your favorite crunchy snack.

Grocery list:

• vegetable oil - 200 ml;
• sweet carrots - 3 pcs.;
• juicy cabbage - up to 3 kg;
• table vinegar - 100 ml;
• bottled water - 1 l;
• laurel leaf;
• green peppers - 2 pcs.;
• salt (large without iodine) - 60 g;
• garlic cloves - 5 pcs.

Cooking order:

1. 1. Rinse thoroughly, dry with paper towels. We divide the cabbage into 4 quarters, remove the stalk, chop the vegetable into strips. We try to get strips of the same length and width so that the salting process occurs evenly. We spread the pieces in a glass or porcelain dish.
   2. Coarsely grate the peeled carrots. We release the garlic from the husk, chop into slices. Peppers, washed without seeds, cut into thin strips. Add the prepared products to the cabbage composition, gently and effortlessly mix everything.

1. We fill a separate pan with drinking water, put salt, white sugar, bay leaf, peppercorns (5 pieces), heat the mixture to a boil.
2. Boil the composition for several minutes, move the container away from the fire, put table vinegar and oil. Pour the cabbage with the resulting brine.

We send the cooled dish to the refrigerator, and after an hour we are happy to try wonderfully crispy pieces of vegetables.

For the winter in banks

Seasonal blanks are back in "fashion", the cellars are filled with quality products home cooking. Cabbage in jars, as in the good old days, again took its place of honor.

List of components:

• carrots - 4 pcs.;
• laurel leaves - 8 pcs.;
• coarse salt - 120 g;
• white vegetable (it is desirable to salt late varieties of cabbage) - 4 kg;
• use peppercorns according to preference.

Step by step preparation:

1. We clean the sweet carrots, grind them on large cells of the grater, put them in a spacious bowl.
2. We release the head of cabbage from the upper damaged leaves, chop into four parts, remove the white core.
3. We chop the cabbage into strips, add to the carrot composition, mix everything well, lay it out in pre-sterilized glass bottles. Between the layers being formed, we throw sheets of laurel and peppercorns, periodically lightly tamp the products.
4. We heat a liter of purified water. We spread the leaves of laurel, table salt, granulated sugar in a boiling liquid. Boil the mixture for 10 minutes, cool to a warm state, filter the composition.
5. We put the jars in deep plates, where the excess juice formed during the fermentation process will drain. Pour the cabbage with warm brine, cover with a clean cloth (gauze), leave for 3 days at room temperature.
6. We periodically pierce the cabbage with a wooden stick, reaching it to the bottom of the containers, releasing the accumulated gases. We remove the foam that appears with a slotted spoon.
7. After the due date, we send the product to the cellar, basement, other room intended for storing winter preparations.

Crispy cabbage from a jar is a real lifesaver! And we will cook delicious borscht from it, and we will start pies, and we will improve our health.

Hot brine with vinegar

One of the popular ways to prepare a delicious snack has become quick cabbage, marinated in hot brine with vinegar. Technological process really very simple and fast, accessible even to inexperienced hostesses.

Required products:

• cabbage - a large head of cabbage;
• acetic acid 70% - 1 tbsp. l. for a 3 liter jar.

We pay special attention to the fact that the composition of the presented recipe contains exclusively white vegetables and acetic acid. Sugar, salt, carrots, and other components are not only not needed here, but are not used in principle. The resulting salting can be stored even at room temperature!

Cooking process:

1. We process cabbage in the usual way. We divide the head of cabbage into parts, chop into strips, place in a 3-liter sterilized container, slightly compact. If we use smaller containers, then we change the amount of acid: we take 1 tsp for a 1-liter bottle. vinegar.
2. We boil bottled water, add the essence, pour the composition into the jars with the placed product. We pierce the cabbage with a long knife or a wooden stick to the very bottom, releasing excess air. The containers must be filled to the top.
3. Roll up the jars tightly, turn over, cover with a small blanket, keep in this state until completely cooled. Instead of acetic acid, you can add citric acid.

The original salting for the winter is a universal product. If desired, we use it in borscht, soups, side dishes, and many other excellent dishes.

Cabbage salad with vegetables in brine

The constant success of the appetizer lies not only in the composition of the appetizing cuts, but also in the method of its spicy impregnation.

Grocery list:

• vegetable oil - 80 ml;
• onion - 2 pcs.;
• apples (necessarily sour) - 2 pcs.;
• regular sugar - 30 g;
• sweet pepper - 1 pc.;
• white cabbage - 1 kg;
• ripe tomatoes - 2 pcs.;
• table salt - 25 g;
• vinegar (3%) - 20 ml;
• clove bud;
• bay leaf, peppercorns.

Meal preparation:

1. We sort all the vegetables, select only fresh and high-quality specimens. We release the head of cabbage from the top withered leaves and stalk, chop the cabbage into strips, rub lightly without damaging the delicate strips.
2. We clean the onion from the husk, cut into cubes. Tomatoes are divided into 8 parts. Finely chop sweet carrots, seedless peppers, as well as apples, removing the core from the fruits.
3. For a delicious salad, decorate vegetables with special attention. The thinner we cut the cabbage, the more beautiful it will look in the finished dish. Let's not forget about the aesthetics of food.
4. Making salad dressing. To do this, heat a liter of drinking water in a saucepan, add sugar and salt. Boil the composition for 10 minutes, at the end of the process add oil and vinegar.
5. We combine the products in one bowl, mix thoroughly. We prepare liter jars in advance, put a bay leaf in each, throw in a few peppercorns. We spread the cabbage composition in the container, fill the cylinders with the resulting brine.
6. We sterilize the blanks for 15 minutes, then tightly cork with screw caps, turn them upside down, cover with a towel. We check the cooled cylinders for tightness, send them to the storage room for winter preparations.

After a week, you can try the resulting dish to make sure of the incomparable taste of cabbage salad with vegetables.

Cooking in Gurian style

Sunny Georgia, gentle sounds of melodious melodies and a table full of various dishes. Among all this feast, one cannot fail to notice plates with cabbage, which attracts with its bright colors.

Necessary components of the dish:

• beets (certainly the sweetest and reddest) - 6 pcs.;
• salt (not iodized), granulated sugar - 250 g each;
• parsley, zira, clove buds (3 pcs.), bay leaves, allspice;
• chili pods - 6 pcs.;
• fresh cabbage - 10 kg;
• horseradish roots, garlic heads - 150 g each.

Cooking technology:

1. 1. First of all, we proceed to get the brine, as it must cool completely. Pour 5 liters of well / bottled water into bulk enameled dishes. Pour salt and sugar, throw in spices and seasonings, heat the composition to a boil, set aside from the fire.
   2. We remove the top sheets from the cabbage, cut the head of cabbage into slices, as if it were sweet watermelon. Shred parts of the vegetable into strips or squares. Gurian housewives divide forks into segments or sectors.
   3. Chop hot pepper pods into rings. We clean the horseradish and beets, cut very thin plates. We free the garlic cloves from the husk, divide into slices or use as a whole. Finely rub the horseradish root.

1. We place the cabbage in layers in the prepared container (enamelled bucket, tank, tub), shifting thin strips with the rest of the components of the dish.
2. After finishing the decoration of vegetables, fill them with warm brine, leave under oppression for three days. Do not forget to pierce the mass with a wooden stick more often, releasing gases, activating the fermentation process.

If Gurian cabbage is intended for quick consumption, then after 4 days a spicy snack can be served at the table. Otherwise, we send the salting to the basement.

Daily cabbage in brine

Small urban premises do not allow storing a lot of canned vegetables, but cabbage in instant brine does not require large areas.

Composition of ingredients:

• sweet carrots - 6 pcs.;
• white vegetable - 2 kg;
• rock salt - 60 g;
• garlic cloves - 5 pcs.;
• granulated sugar - 150 g;
• daikon or radish - 1 pc.;
• vinegar (9%), vegetable oil (olive oil is also possible) - 150 ml each;
• filtered water - 1 l.

Cooking technology:

1. We process the cabbage, chop it into strips, put it in a wide basin.
2. We clean the root crops, cut into thin sticks or rub coarsely - we decide according to tastes. We send vegetables to the white component of the dish. Mix everything gently, put it in sterilized jars, compact the composition. We select spices and aromatic mixtures in the desired quantity - there are never too many seasonings!
3. A few words about garlic. We often notice that the teeth “turn blue” in the prepared preservation. Universal advice! Having freed the slices from the husk, we discard the damaged specimens, soak the rest for 3 hours in cold water. We use garlic in whole or chopped form, add it to the rest of the prepared products.
4. For a spicy dish, you can add chopped circles of chili peppers.
5. We heat drinking water in a saucepan, add salt and sugar, boil the mixture. At the end, add vinegar and oil. Pour the cabbage mass with marinade, pierce with a stick so that fragrant brine takes the place of the released air. A day later, we treat family and friends with a luxurious snack.

We send the workpiece to the balcony. After the first light frost, the dishes will acquire especially piquant and very pleasant notes.

Delicious pickle for cauliflower

A red-headed vegetable can instantly transform the simplest salad, make it a true decoration. holiday table. Delicious cauliflower brine is a source of appetizing food qualities.

Required products:

• salt (only coarse grinding without iodine) - 300 g;
• regular sugar - 300 g;
• red head;
• vinegar essence (70%) - 120 ml.

Meal preparation:

1. We fill the dishes with 5 liters of purified water, dissolve salt and sugar in it, add spices and spices, heat the liquid to a boil. Pour in the acid, mix, cool the composition, then filter.
2. To get rid of dirt and small insects, who also love cauliflower, leave the heads of cabbage for half an hour in a slightly salted aquatic environment.
3. We take out the vegetables, rinse, dry with napkins. Finely chop the forks divided into parts. Lightly grind the cut, adding a small amount of salt, and then put it in a clean pan or glass bottles. We tamp the vegetable mass, pour it with a warm spicy composition. Then we proceed in the usual way.

A delicious pickle for cauliflower is enriched with a high content of vitamins that have entered the liquid from a healthy vegetable.

The culinary traditions of preparing brine for vegetables cannot be taken as a kind of dogma. Each recipe is only a recommendation of its author. Talented improvisation will allow us to create no less delicious compositions of our favorite dishes.

Pickled cabbage is delicious crispy - a welcome snack on any table both on holidays and on weekdays. Of course, many prefer sauerkraut, which is prepared through natural fermentation. Sauerkraut is cooked for several days, but what if tomorrow is a holiday? Here you will come to the rescue and recipes for quick pickled cabbage.

Today we will delight all lovers of pickled cabbage with cool quick recipes.

You can pickle cabbage for the winter and twist it into jars. Our recipes are quick, you can eat such cabbage the very next day, i.e. after 8-12 hours. It keeps well in the refrigerator for up to a month. True, this rarely happens, since usually everything is quickly eaten, it is very tasty!

You can cook it for any holiday, whether New Year, Birthday or March 8, and just for gatherings with friends.

Everyone is worthy of attention - the cabbage turns out to be crispy, sweet and sour or a little spicy, it all depends on the set of spices and the amount of sugar that you put in cooking. As always, you can adjust the taste yourself. Choose to your taste, but rather gradually try all the pickled cabbage recipes!

Delicious pickled cabbage (hot method) - you will lick your fingers

A simple and quick recipe is absolutely available to everyone, do it at least every day. And at the exit - very tasty cabbage, just lick your fingers. The set of products is the simplest.

Crispy Cabbage Secret: choose dense juicy forks of white cabbage for pickling

• 2 kg white cabbage
• 150 g carrots (1 pc.)
• 5 garlic cloves

• 1 liter of water
• 2 tbsp. spoons of salt
• 2 table. Spoons of sugar
• 3-4 pcs. allspice
• 8-10 pcs. black peppercorns
• 4-5 pcs. carnations
• 2 pcs. bay leaf
• 150 ml apple cider vinegar (6%) or 100 ml table vinegar (9%)

Cooking step by step:

Wash all vegetables well running water, dry

Cabbage should be thinly sliced. The easiest way to do this is to use a sharp kitchen knife, cabbage is thinly cut very easily. If you don't love manual work. You can use a food processor or a special grater-shredder or vegetable cutter. The main thing is to cut the cabbage thinly.

Peel the carrots and chop into thin sticks. The easiest way to do this is on a grater for Korean carrots. If it is not there, just grate it on a coarse grater, this does not particularly affect the taste

Mix cabbage and carrots in a bowl. DO NOT wrinkle! Our goal is to distribute carrots and cabbage evenly.

Peel the garlic, wash and cut into thin slices.

Preparing the marinade:

Boil water in a saucepan and add all the spices: salt, sugar, black and allspice pepper, cloves, parsley.

Let it boil for 4-5 minutes so that the spices give their flavor to the brine and the sugar and salt dissolve completely.

Turn off the heat and add vinegar and chopped garlic. Mix the brine well. Lavrushka can be removed from the brine, but if you like the spicy taste of bay leaves, you can leave it. For my taste, with a long stay in the laurel brine, the brine becomes too tart and the bright taste of the bay leaf interrupts the taste of not only the rest of the spice, but the whole dish, so I always remove it.

Pour cabbage with hot marinade, cover and let cool.

We lay out the cabbage along with the brine in a 3-liter jar or in a large saucepan. We send it to the refrigerator for the night. In order for the cabbage to be in brine all the time, you can put an ordinary nylon lid in the jar, and just a plate of a smaller diameter in the pan. Our goal is to keep the cabbage in brine all night, we don’t need oppression.

The cabbage is ready to eat the very next day!

Pour it with vegetable oil, sprinkle with a green onion, you will get the perfect appetizer and versatile salad - delicious, juicy and crispy!

After 2-3 days, pickled cabbage according to this recipe will become even tastier!

Cabbage pickled with bell pepper - a quick recipe

I really love bell pepper, so any dish in which it is for me a priori cannot but be tasty. So pickled cabbage with it turns out amazingly tasty! Be sure to cook it!

Products:

• 1.5-2 kg white cabbage (1 medium fork)
• 300 g bell pepper (2 pcs.)
• 250 g -300 g carrots (2 medium)

• 1 liter of water
• 1 table. heaping spoon of rock salt
• 2-3 table. spoons of sugar
• 10 ml vinegar essence (70%) - 1 dessert spoon

Cooking:

1. Wash the cabbage, remove the top leaves.

2. Shred the cabbage thinly with a sharp knife, grater, vegetable cutter or food processor.

3. Wash carrots, peel and grate on a coarse grater

4. Bulgarian pepper take thick, fleshy, fragrant. It is necessary to wash it, cut it in half and remove the seeds and petiole. Cut the pepper into thin long pieces - straws

5. Put in a large saucepan and mix carrots, bell peppers and cabbage.

6. Wash a three-liter jar well, put our vegetable mixture there, lightly tamping.

7. No need to crush. We fill the jar not to the top - you need to leave room for the marinade

Preparing the marinade:

1. Pour into the pan required amount water, add salt and sugar. We are waiting for the brine to boil, occasionally stirring with a spoon.

2. When it boils, turn off the heat and add the vinegar, stir well so that it is evenly distributed in the brine.

3. Pour our cabbage with this hot brine. Leave to cool completely on the table.

4. When the jar has cooled completely, put it in the refrigerator overnight. After 8-12 hours, pickled cabbage with bell pepper is ready!

5. Put it on a plate, pour sunflower or olive oil and call everyone to the table! Bon appetit! Bulgarian pepper gives pickled cabbage a unique taste and aroma!

Cabbage marinated with ginger and bell pepper

This is the perfect winter kale salad. It also has bell pepper. It combines all the benefits of vegetables and ginger. Its piquant, moderately spicy taste gives amazing notes to ready-made pickled cabbage. Love pickled ginger? What about cabbage? Surprise your guests.

Products:

• 1 fork of cabbage (1.5-2 kg)
• 200 g carrots (1 medium)
• 60 g ginger root
• 5 garlic cloves
• 2 bell peppers

• 1.4 liters of water
• 3 tablespoons of salt
• 4-5 tablespoons of sugar
• 4 tablespoons vegetable oil
• 0.5 teaspoon ground black pepper
• 2 bay leaves (optional)
• 150 ml apple cider vinegar (6%) or 100 ml 9% table vinegar

Cooking:

Chop the cabbage in any convenient way - with a grater knife or vegetable cutter.

Peel, wash and grate the carrots into strips - for Korean carrots or just on a coarse grater.

Wash the bell pepper, remove the seeds and cut into thin strips.

Wash and peel the ginger root and cut into thin circles, it is most convenient to do this with a vegetable peeler.

We put everything in a saucepan or in a large deep cup and mix so that the vegetables are evenly distributed

Cooking marinade:

Boil water in a saucepan with spices, sugar and salt for 3-4 minutes. Turn off, add vinegar. We mix.

Pour hot brine over vegetables. They must be completely in brine.

We cover with a plate of a smaller diameter so that everything is immersed in the brine. If necessary, put a small oppression - 0.5-1l jar of water.

Close the pan with a lid and leave at room temperature until completely cool. Then put in the refrigerator.

A day later, cabbage marinated with ginger and bell pepper is ready! It can also be stored in the refrigerator for 1 month, but, as a rule, it is eaten much faster!

We put it on a plate, pour over with oil and enjoy the spicy taste of pickled cabbage with ginger - just fabulously delicious! Try it!

Gurian cabbage - marinated with beets (spicy)

Very interesting taste this pickled cabbage has juicy, crispy spicy cabbage, and even bright and beautiful - a real table decoration for the holiday! It is ideal to serve it with meat or with or rice. Take cabbage elastic, juicy, with dense forks, preferably winter varieties.

• 1 kg white cabbage
• 150 g beets (1 pc.)
• 150 g carrots (1 pc.)
• 3-4 garlic cloves

For marinade:

• 500 ml water
• 1 table. heaping spoonful of salt
• 100 g sugar (0.5 cup)
• 4-5 allspice peas
• 4 cloves
• 100 ml vegetable oil (0.5 cup)
• 0.5 cup apple cider vinegar (100 ml) or 65 ml 9% table vinegar
• 1 PC. bay leaf
• 0.5 tsp. tablespoons ground red hot pepper or! fresh pod

Cooking.

1. Peel the cabbage from the integumentary leaves, wash.

2. Cut into squares with a side of 2-3 cm. If you like larger, you can cut larger, even 5-7 cm, but then it will marinate longer in time.

3. Fold in an enamel pan.

4. Peel, wash and grate the carrots on a coarse grater or grater for Korean carrots.

5. Send to the cabbage.

6. Wash the beets, peel and also grate and send to the cabbage.

7. Next, clean the garlic. We cut the garlic in large circles and send it to the pan with vegetables. If you do not like the bright taste of garlic in cabbage, you can not cut the garlic, but put the cloves whole, then its taste in the cabbage will be thinner, barely noticeable, and in addition you will also have pickled garlic cloves.

8. Mix vegetables with your hands. Don't wrinkle!

Cooking marinade

1. Pour water into a saucepan, add butter, sugar, salt and all other spices.

2. Heat, bring to a boil and boil for 3 minutes. Switch off and add vinegar. Stir so that it disperses throughout the brine.

3. Pour cabbage with vegetables with this fragrant hot marinade.

4. From above we put a plate on it with a jar of water, 1 liter of the jar is enough.

5. Marinade will not be much at first - it will not cover the cabbage. But as the vegetables cool, they will give up their juice (salt and sugar will do their job).

6. Leave under oppression at room temperature for one day. If cut larger, then for 2 days. During this time, enough juice will stand out and there will be a lot of liquid. The cabbage will turn a pink beet color around the edges.

7. Together with the marinade, put the cabbage in a jar and send it to the refrigerator for storage.

8. Gurian cabbage turns out to be amazingly tasty - crispy, moderately spicy and beautiful!

You can always adjust the amount of spices to your taste - if you like it spicier, put more red pepper, if you don't like bay leaves - you can not put it. You are the hostess in the kitchen - you can adjust any recipe to your taste, that's the beauty of home cooking.

This cabbage is eaten very quickly, men especially love it - a great snack for any holiday!

Another option for cooking Gurian cabbage (video).

For those who like to pickle cabbage in large pieces:

Pickled cabbage with carrots, apples and bell peppers with vinegar - very tasty

Products:

• 2 kg white cabbage (1 medium fork)
• 2-3 pcs. apples
• 2 pcs. carrots
• 2 -3 pcs. fleshy bell pepper
• 4 cloves of garlic (optional)

• 2 liters of water
• 4 table. spoons of salt
• 200 g sugar
• 10 pieces. black peppercorns
• 4 things. allspice peas
• 3-4 pcs. carnation buds
• 2 pcs. bay leaf
• 1 chili pepper (optional)

Cooking

1. Cabbage according to this recipe can be chopped in different ways - in large pieces or thin strips. We chop the cabbage.
Wash and clean all vegetables.

2. Bulgarian pepper cut into thick strips.

3. Carrots can be cut the way you like best - into strips or circles.

4. Cut the garlic into slices or cubes.

5. Cut hot pepper into circles if you want spicy cabbage. If you do not want, you can not add it, and without it it will turn out very tasty.

6. Put the cabbage in a saucepan with vegetables in layers. That is, we put the first layer of cabbage, then carrots, then bell pepper, sprinkle with garlic and then hot pepper.

Make a marinade

1. Pour water into a saucepan and boil, put all the spices and sugar with salt, except for vinegar. Let it boil for 5 minutes. Switch off. Add apple or table vinegar and mix everything

2. While waiting for the brine to boil in a saucepan, take care of the apples.

3. Cut the apples into 4 pieces and remove the core, cut each quarter into 2-3 more pieces. Put the apples in a saucepan with cabbage and vegetables.

4. Pour everything with hot brine, remove the parsley.

5. Cover with a plate so that the vegetables are all in the marinade. Close the lid, let cool and refrigerate for 2-3 days.

After the set time, pickled cabbage with apples and vegetables will be ready! Delicious, juicy and crispy with tender bell peppers and apples

Pickled cabbage in Georgian (video)

An interesting dish, any Korean cabbage can be pickled: white, Beijing, cauliflower.

When cooking, always keep in mind the fact that the cabbage according to this recipe is never finely chopped. On the contrary, it is cut quite large or even squares. And carrots, of course, are three on a grater for Korean carrots.

Important: Pickling cabbage does not take place in brine, but in hot oil with spices, to which vegetable juice is then added.

Products:

• 1 kg white cabbage
• 1 large carrot
• 100 ml vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 2 teaspoons of sugar
• 0.5 tsp. tablespoons of cumin, allspice and hot pepper

Cooking:

1. Wash the cabbage forks, remove the outer leaves.

2. Cut cabbage into squares:

3. Place in a saucepan and crush lightly to release the cabbage juice. Don't overdo it!

4. Wash, peel and grate the carrots for Korean carrots. If it is not there, then simply grate it on a coarse grater or cut into thin long, narrow strips. It doesn't really affect the taste, only the appearance.

5. Wash, peel and pass the garlic through a crusher, mix with grated carrots.

6. Vegetables are ready. It remains to make the marinade.

Marinade for Korean carrots - hot oil with spices.

1. Heat vegetable oil in a frying pan until lightly smoky. Immediately turn off the heat and add spices, except for vinegar, mix and pour hot oil with spices into a mixture of carrots and garlic, mix.

2. Combine the carrots with garlic and spices and white cabbage, pour over the vinegar and mix well. We cover the cabbage with a plate and put a load on top - a 1 liter jar of water.

3. Leave at room temperature for 12 hours to marinate.

All! Korean pickled cabbage is ready! Bon appetit. You can store it in a closed glass jar in the refrigerator.

Bon appetit!

Pickled cabbage Provencal in 3 hours - a classic instant recipe

This is a quick classic way to pickle white cabbage. The recipe is very simple and quick, and the cabbage turns out to be unusually tasty and fragrant.

Products:

• 1 kg white cabbage
• 150 g carrots (1 pc.)
• 150 g bell pepper (1 pc.)
• 1-1.5 tsp. a spoonful of salt
• 50 g sugar
• 200 ml water
• 60 ml vegetable oil
• 1 bay leaf (optional)
• 1-2 garlic cloves
• 2-3 pcs. allspice and black peppercorns
• 40 ml table vinegar 9% (2 tablespoons)

Cooking:

1. Peel the cabbage forks from the top integumentary leaves, wash thoroughly.

2. Finely chop the cabbage with a knife or a combine.

3. We put it in a large saucepan, since it takes up a rather large volume when chopped.

4. Sprinkle with salt and sugar and mash the cabbage so that it becomes a little transparent and gives juice. But without fanaticism, otherwise ready-made it will be too soft, and we need crispy cabbage.

5. Wash the sweet bell pepper, remove the seeds and cut into thin long sticks - straws.

6. Wash the carrots, peel and also cut into thin strips or grate.

7. Peel, wash and chop the garlic - cut with a knife or pass through a press and send to the pan with vegetables.

8. Add hot boiled water, vegetable oil and vinegar to the pot with vegetables. Mix well so that the taste is evenly distributed. You can taste for salt and sweetness and add sugar and salt if needed

9. Press the cabbage tightly with your hand. Cover the cabbage with a plate so that the cabbage with vegetables is completely in brine, put a liter jar of water on top of the plate and send it to a cool place - in the refrigerator or on the balcony (to the loggia), if it is autumn or early spring outside for 3-6 hours.

The minimum cooking time for Provencal cabbage is 3 hours, but 5-6 hours is better. The longer it marinates in brine, the tastier it becomes. For storage, transfer tightly into glass jars and store in the refrigerator.

Cabbage turns out very tasty, crispy, fragrant. You can optionally add your favorite spices - cumin, cloves or coriander. But our recipe is the easiest and fastest, and the cabbage turns out amazingly tasty and crispy.

Secrets of cooking delicious pickled cabbage

• Forks of white cabbage should be taken elastic and dense, then pickled cabbage turns out to be tasty and crispy.
• The time of pickling cabbage depends on the method of cutting: the thinner the cut, the less time is needed.
• For pickling, apple cider vinegar or table vinegar of various concentrations is used, and you can also pickle with lemon juice, or citric acid diluted in water.
• Any spices for pickling cabbage are used - the most beloved, usually these are various peppercorns, garlic, bay leaves, cloves, you can use turmeric or special kits for Korean carrots.
• It is better to remove the bay leaf from the marinade after cooking and not leave it in the cabbage, otherwise it will become bitter and the taste of the laurel will be too bright, dominant. But if that doesn't bother you, you can leave it.
• Together with cabbage, you can pickle vegetables and fruits: bell peppers, carrots, apples, grapes and cranberries. Cabbage acquires a very rich taste. You can always create your own unique recipe!

not to mention the pies. with stuffing from it.

No matter what I make of it, it always turns out delicious. But still, I prefer quick recipes, since in my family the peasants are too impatient, give them everything at once.

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

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

Instant Pickled Cabbage (crispy and juicy)

This recipe is very easy and simple to make. 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 cooking it.

Ingredients:

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

Cooking:

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

2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, put salt, sugar, peppercorns, bay leaf and cloves there. Pour in the vegetable oil and bring to a boil. As soon as it boils, add vinegar and turn it off.

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

4. Now you can pour the marinade over the vegetables. With the help of a pusher, tamp everything well. Cover it with a plate and place the load. Leave at room temperature overnight.

5. And in the morning you can already eat it or put it in jars and put it in the refrigerator. It turns out very juicy and crispy, and the taste is simply extraordinary.

Quick and tasty cabbage marinated in hot brine with vinegar

And this way is even faster. You can eat it in just 3 hours. Just make it in the morning and by lunchtime you will have a wonderful snack for the main course, and put the rest in the refrigerator. It won't be there for long, I assure you.

Ingredients:

• Cabbage - 4 kg
• Onions - 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 tablespoons
• Sugar - 250 gr

Cooking:

1. Let's start with the preparation of vegetables. Chop the cabbage in the usual way: with a knife, a grater with a special nozzle, or food processor. Grate carrots on a coarse grater. Onion cut into half rings. Finely chop the garlic with a knife.

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

3. In the meantime, the brine is boiling, mix the cabbage with carrots in a deep dish or bowl. Next, add onion and garlic and stir again. It is better to mix everything with your hands.

4. Pour the hot marinade evenly over the vegetables and mix lightly. Then put a plate on top, press it a little so that the brine appears on top and completely covers the cabbage. Put a load on top and leave it for literally 2-3 hours to salt out.

5. After the elapsed time, remove the weight and plate. Arrange the vegetables in clean, sterilized jars, tamping down well. Close the jars with ordinary nylon lids and store in the refrigerator. It can be stored in the cold for 2 months. But in my family, it doesn’t cost that much, as it is eaten very quickly.

Pickled Instant Cabbage with Bell Peppers

According to this recipe, the cabbage turns out to be simply amazingly tasty and very crispy. So I've been cooking for many years and have never heard negative feedback. It not only cooks very quickly, but is also eaten just in the air.

Ingredients:

• Cabbage - 1 kg
• Carrots - 1-2 pieces
• Bell 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 and salt to it. Then mix lightly and remember it with your hands so that the juice stands out.

2. Cut the carrot into strips or grate on a coarse grater. Remove the seeds from the pepper and cut into thin strips. Put everything in cabbage, add chopped garlic and salt there. Mix everything evenly.

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

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

Recipe for pickled cabbage with beets and carrots: quick and tasty

If you marinate our cabbage with beets, then it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be just amazingly tasty, no doubt.

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 pieces. 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. Place 1/2 of the beets in the bottom of the jar. Then some carrots. Next, a piece of garlic and lay half of the cabbage on top, lay it very tightly. Then repeat the layers.

3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into a saucepan, 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 lid 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 for a 3 liter jar

Here is another quick marinating recipe. The cabbage is so unusual and crispy that you can swallow your tongue. This salad goes very well with potatoes and fresh herbs. Once I tried to add cilantro greens there. My husband and girlfriend loved it, but I didn't. It can be seen that cilantro is clearly not my favorite green. But here everything is for an amateur.

Ingredients:

• Cabbage - medium head
• 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
• Vinegar essence - 1 tablespoon

Cooking:

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

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

3. In a day you can eat it. It has an amazing taste, it 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

Do you still have doubts and you do not fully understand everything? It does not matter, I found a very detailed and understandable video recipe. After looking at it, you should no longer have any doubts. I wrote out the ingredients, but how to cook - see for yourself.

Ingredients:

• Cabbage - 3 kg
• Carrots - 3-4 pieces
• Garlic - 4 cloves
• Water - 1.5 liters
• 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 made sure that everything is prepared very simply and quickly, and the result will only please everyone. You can add your favorite herbs, such as dill or parsley, when serving.

You have read very simple and quick recipes on how to cook delicious pickled cabbage. Now it remains only to choose the option to your liking, stock up on products and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.

And I can only wish you bon appetit. Bye!

• 1 kg of cabbage;
• 1-2 carrots;
• 3-4 cloves of garlic;
• 500 ml of water;
• 1 tablespoon of salt;
• 50 ml of vegetable oil;
• 50 ml of vinegar 9%;
• 3-4 tablespoons of sugar.

Cooking

Shred the cabbage. Grate the carrots on a coarse grater or shredder, chop the garlic. Place in a deep bowl and stir, but do not crush.

Pour water into a saucepan and season with salt. Bring to a boil, add oil and remove from heat. Pour in vinegar and add sugar. Stir.

Pour marinade over cabbage. Cover with a plate and press down with a press, such as a jar of water. Leave to marinate at room temperature.

You can try the dish after 3-4 hours, and after 6-7 hours the taste will become even richer. Store the finished pickled in the refrigerator for no more than a couple of weeks.

AndreySt/Depositphotos.com

Ingredients

• 1½–2 kg cabbage;
• 1 beet;
• 8-10 garlic cloves;
• 10-15 black peppercorns;
• 5 bay leaves;
• 1 liter of water;
• 2 tablespoons of salt;
• 150 g of sugar;
• 150 ml of vinegar 9%;
• 100 ml vegetable oil.

Cooking

Cut the cabbage into large pieces, beets into strips. Cut garlic into halves or quarters. Lay everything in layers along with peppercorns and parsley in a deep bowl or pan.

Pour water into another bowl and dissolve salt and sugar there. Add vinegar and oil. Bring to a boil over medium heat.

Pour hot marinade over cabbage. Top with a plate and press down with a press, such as a jar of water. Keep warm and then refrigerate.

You can have one after a day. And if you transfer it to a jar, it will be stored in a cool place for 2-3 months.

YouTube channel of Svetlana Anikanova

Ingredients

• 1 kg of cabbage;
• 3 teaspoons of salt;
• ½ teaspoon ground black pepper;
• 1 tablespoon of sugar;
• 2 teaspoons curry;
• 50 ml of vinegar 9%;
• 50 ml vegetable oil.

Cooking

Shred the cabbage or cut into small cubes. Salt, add pepper, sugar and curry. Stir and leave for 1 hour at room temperature.

Add oil and vinegar and stir again. Put in a deep bowl, cover with a plate and place a weighting agent on top, such as a vessel with water. Leave for a day at room temperature. Then transfer to a jar and store in the refrigerator for no more than two to three weeks.

tycoon/depositphotos.com

Ingredients

• 3 kg of cabbage;
• 3 onions;
• 3 carrots;
• 250 ml of vegetable oil;
• 200 ml of vinegar 9%;
• 1½ tablespoons of salt;
• 180 g of sugar;
• 1 tablespoon .

Cooking

Shred the cabbage. Onion cut into quarters of rings. Grate carrots on a coarse grater. Mix all vegetables in a deep bowl.

Pour oil with vinegar into a saucepan, salt, add sugar and mustard. Bring to a boil over low heat and simmer for 5 minutes.

Pour hot marinade over vegetables. Stir, cover and leave for 2 hours at room temperature. During this time, stir a couple of times.

Transfer the dish to a jar, close and leave in the refrigerator. You can try in a couple of days. And pickled cabbage will be stored for a month and a half.

AndreySt/Depositphotos.com

Ingredients

• 2 kg of cabbage;
• 400 g carrots;
• 350 g cranberries;
• 1 liter of water;
• 50 g of salt;
• 100 ml apple cider vinegar 6%;
• 100 g

Cooking

Shred the cabbage. Grate carrots on a medium or large grater. Put vegetables together with cranberries in a deep bowl and mix.

Add salt, vinegar and honey to boiling water. Bring to a boil again, remove from heat and cool slightly.

Pour cabbage, carrots and cranberries with marinade. Press down on top with a plate and put a small load, such as a container of water. Leave overnight at room temperature. Then transfer to a jar and store in the refrigerator for up to a month.

AndreySt/Depositphotos.com

Ingredients

• 1 kg of cabbage;
• 1 beet;
• 7-10 garlic cloves;
• 1 small bunch of celery;
• 1 small bunch of dill;
• 500–600 ml of water;
• 1 tablespoon of salt;
• 90 g of sugar;
• 8-10 black peppercorns;
• 8-10 peas of allspice;
• 1-2 bay leaves;
• 125 ml wine vinegar 6%.

Cooking

Cut the cabbage into large slices (like a melon or), beets into thin slices. Cut the garlic in half.

In a deep bowl or pan, layer cabbage, celery and dill sprigs, beets and garlic cloves. Repeat a couple of times in the same order. Try to pack tightly.

Boil water and add salt, sugar, black and allspice peppers and lavrushka to it. Add vinegar and cook for a few minutes.

Pour hot marinade over cabbage (vegetables should be completely covered). Leave covered at room temperature for 3 days. Ready meal Arrange in jars and store in the refrigerator or other cool place for about 3 months.

ajafoto/depositphotos.com

Ingredients

• 1,500–1,600 g cabbage;
• 2-3 cloves of garlic;
• 5-7 black peppercorns;
• 1-2 bay leaves;
• 40 g of salt;
• 20 g of sugar;
• 500 ml of boiling water or more;
• 5 ml of vinegar essence 70%.

Cooking

Shred the cabbage.

At the bottom of the jar, put peppercorns and lavrushka. Place cabbage on top and tamp. Sprinkle with salt and sugar. Pour boiling water to the top and add vinegar essence. Roll up with a lid, wrap in a blanket or blanket and leave to cool warm. Then store in a cold place.

AndreySt/Depositphotos.com

Ingredients

• 5 kg of cabbage;
• 1 kg of carrots;
• 1 kg of onion;
• 1 300 g of bell pepper;
• 1-2 hot peppers;
• 1 small bunch of dill;
• 4 tablespoons of salt;
• 350 g of sugar;
• 500 ml of vegetable oil;
• 150 ml of vinegar 9%;
• 1 200 ml of water.

Cooking

Shred the cabbage. Grate carrots on a coarse grater or shredder. Cut the onion into quarters of rings, - into strips, sharp - into circles. Chop greens.

Add salt, sugar, oil, vinegar, water to vegetables and herbs. Leave for 3 hours at room temperature, stirring occasionally. Pour into jars, pressing down firmly. Pour the remaining marinade on top.

Cover jars with lids. Put in a saucepan with a napkin at the bottom. Pour warm water. Bring to a boil over low heat and let simmer for 30-35 minutes. Then roll up the lids and cool under a blanket or blanket. Store in a cool place.

AndreySt/Depositphotos.com

Ingredients

• 400 g cabbage;
• 200 g carrots;
• 200 g of apples;
• 500 ml of water;
• 2 teaspoons of salt;
• 3 teaspoons of sugar;
• ½ teaspoon citric acid.

Cooking

Shred the cabbage. Carrots and grate on a coarse grater. Mix and put in a jar.

Boil water in a saucepan with salt, sugar and citric acid.

Pour the hot marinade into the jar and cover with a lid. Place in a saucepan with a paper towel at the bottom. Pour warm water, boil for 15 minutes over low heat. Roll up the lid and wrap until cool. Then transfer to a cool storage area.

theperfectpantry.com

Ingredients

• 1 kg of cabbage;
• 1 teaspoon of salt;
• 200 g carrots;
• 200 g of bell pepper;
• 1 small hot pepper;
• 2 cloves of garlic;
• 4 tablespoons of soy sauce;
• 2 tablespoons of vinegar 9%;
• 2 teaspoons of coriander;
• 3-5 sprigs of parsley.

Cooking

Chop the cabbage and remember a little with your hands with salt.

Grate on a large grater. Sweet pepper cut into thin strips, hot and garlic - chop. Mix everything with cabbage, pour soy sauce and vinegar. Sprinkle with chopped parsley and coriander and stir.

Cover with a lid and leave in a cool place. After 1 day, pickled cabbage is ready. Transfer it to the bank. You can store all winter in the refrigerator or cold cellar.