Regardless of the cooking recipe, the following ingredients are almost always used:
- carrot;
- beet;
- garlic;
- spices.
The marinade is usually prepared using oil, vinegar, salt and sugar. Boiling marinade is used for quick pickling, and cold marinade is used for longer pickling of vegetables.
Not only one white cabbage, but almost all varieties are suitable for pickling. You can marinate cabbage alone, or you can marinate it with other vegetables at once.
Commonly used spices are: Bay leaf, peppers, coriander, cumin, rosemary, etc. The use of ready-made mixtures is also allowed (for preparing Korean carrots, for example). But advice: after boiling, it is better to remove the bay leaf, because it can give bitterness to the cabbage.
How to salt cabbage quickly and tasty in a 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 cabbage in a jar
This recipe is very simple, and therefore one of the most common. The cabbage turns out delicious and cooks in a short time. 
Ingredients:
- cabbage - 2 kg;
- carrots - 1 piece;
- garlic - 3-4 cloves.
For the marinade take:
- 1 liter of water;
- salt - 2 tbsp;
- sugar - 3 tbsp;
- 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 the carrots and grate them using a Korean carrot grater. Stir the carrots and cabbage, but don't mash them yet. Peel the garlic and cut into slices, also thinly.
Let's move on to preparing the brine: boil water and add all the ingredients, except vinegar. let simmer over low heat for 5 minutes. Turn off the heat. Add vinegar and garlic, but remove the bay leaf. Pour hot brine over cabbage and carrots and mix carefully. Let cool. Transfer everything into a three-liter jar, along with the marinade. Place the jar in the refrigerator overnight and the cabbage will be ready in the morning. But it has the best taste 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.
- carrots - 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 tbsp,
- sugar - 8 tbsp.
- bay leaf -5 pcs.
Cooking process: chop the cabbage coarsely, add the carrots, after grating them on a coarse grater, chop the garlic, add the chopped bell pepper.
The marinade is prepared in the standard way: boil water, add all the ingredients for the marinade and boil again, pour the marinade over the vegetables and place under pressure.
After a couple of hours, the pickled cabbage is ready!
Pickled cabbage with beets and garlic
This recipe is highly valued by many cooks. Cabbage prepared using it turns out very tasty, crispy and has a beautiful appearance, so it is perfect as an everyday and holiday dish. The cooking process is simple and takes 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 glass.
- 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 the beets and carrots, but simply cut them into half-centimeter circles, dividing each circle in half. Peel the garlic and chop coarsely. Add red pepper. Prepare a large container and place the vegetables in it in layers, alternating the prepared ingredients.
Proceed to preparing 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 boiling marinade over everything, press down so that the brine is on top of the vegetables, let cool and put in the refrigerator for 4 days. Then you can eat!
Cabbage marinated with lemon or citric acid
The recipe for cabbage marinated with pepper and lemon has deservedly found a lot of fans. The cabbage turns out juicy and tasty.
To prepare it you will need:
- cabbage - 3kg;
- Bell pepper- 1 kg;
- lemon - 1 piece;
Marinade:
- water - 1 l.;
- honey - half a glass;
- salt - 2 tsp.
Cooking process:
Cabbage is cut into strips, sweet peppers into thin strips, lemon into circles. These ingredients are placed in jars and then filled with boiling brine. Then cover all the jars with plastic lids and leave them in a cool place (until they have cooled down) for a day.
Pickled cabbage with cranberries
Cabbage with cranberries is an amazing recipe; this dish can decorate both a regular and a holiday dinner.
To prepare you will need:
- white cabbage - 2 kg.
- carrots - 1-2 pcs.
- cranberries -300-350 gr.
For the marinade take:
- water - 1 l.;
- salt - 50g;
- honey - 100 gr.
- apple cider vinegar (6%) - 100 ml.
Cooking process: Rinse the berries thoroughly. Chop the cabbage, grate the carrots, mix with cabbage and cranberries. Pour water into a saucepan, add honey, salt and vinegar. Bring to a boil. Then turn it off and let it cool, pour over the vegetables. Cover the top with a plate and set pressure, and then leave in a cool place for 2-3 days.
Pickled cabbage “Finger-licking spicy”
For lovers of spicy food, this recipe will be a real find. Both 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 pod of hot pepper.
- water - 1 l.
- sugar - 0.2 kg.
- vegetable oil - 5 tbsp.,
- salt - 3 tbsp.
- vinegar (6%) - 0.2 l.
- bay leaf - 3 pcs.
- peppercorns - 5 pcs.
Cooking process:
The cabbage must be peeled from the top leaves, cut the head of cabbage into 4 parts, remove the stalks, and then cut into squares. Add finely chopped garlic. And put it all in a three-liter jar. Periodically compact it in the 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, pepper and beets (cut into small cubes). Place the pan on the fire, bring to a boil, then reduce the heat and let simmer for about 3 minutes. Then remove from the heat, take out the bay leaf, now add the vinegar. After this, pour the hot marinade over the cabbage and leave it to cool on the table. Once the jar has cooled, you need to close it with a lid and put it in the refrigerator. After 12 hours, the cabbage will be ready.
How to cook cabbage with garlic in hot brine in 2 hours
A quick recipe that many will love. To prepare 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 tbsp.
- 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. First boil the water, then add all the ingredients for the marinade and boil again. Pour the prepared marinade over the vegetables and place under pressure.
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 pcs;
- bell pepper - 1 piece;
For the marinade:
- water - 1 l;
- salt - 1 tbsp;
- sugar - 3 tbsp;
- vinegar - 1 dessert spoon.
The cooking process is, in principle, standard. Finely chop the cabbage, cut the carrots and bell pepper into small strips. Then mix everything carefully and put it in a three-liter jar. Important: don’t crumple it!
Prepare the marinade. Boil water, add all ingredients. Let simmer over low heat for a little longer, then turn off the heat and pour the hot marinade over the vegetables. Once the marinated vegetables have cooled down, they can be stored in the refrigerator. The next day you can eat.
Homemade Pickled Red Cabbage Recipe
Pickled red cabbage is also a very popular dish. This is the most common recipe.
To prepare you will need:
- red cabbage - 1 fork;
- bay leaf - 3 pcs;
- peppercorns - 10-15 pcs;
- carnation;
- cinnamon - half a teaspoon;
- salt - 1.5 tbsp;
- sugar - 3 tbsp;
- table vinegar - 0.25 l.;
- water - 1 l;
- vegetable oil - 50 ml.
Cooking process: Chop the cabbage, put it in a jar and compact it well. Cook the marinade. Let it simmer for 3 minutes, add vinegar at the end. You can add the marinade either hot or cold. In the first case, it pickles faster. In 2-3 days the appetizer will be ready.
Pickled cabbage in large pieces without rolling
A quick recipe, without any twist. A short marinating time provides a hot marinade, and as soon as the appetizer has cooled to 4 degrees, it can be considered ready.
To prepare you will need:
- cabbage - 2 kg;
- Carrots -2 pcs;
- water - 1 l;
- garlic - 3 pcs;
- table vinegar (9%) - 0.2 l;
- salt - 3 tbsp;
- sugar - 8 tbsp;
- bay leaf - 4 - pcs.;
- peppercorns - 5-7 pieces.
The cooking process is quite simple: cut the cabbage into large pieces, at least 5 by 5 cm, and the carrots into thin circles or strips. Layer the vegetables tightly. Prepare the marinade and pour the boiling marinade over the vegetables. As soon as the container has cooled down (after about 1.5 hours), put it in the cold.
After 2-3 hours, the cabbage is ready and you can eat it!
Recipe for quick pickled red cabbage pieces
The appetizer according to this recipe is ready after about a day, but it is worth noting that every day its taste reveals itself better and better.
To prepare you will need:
- cabbage - 1 pc.;
- carrots - 2 pcs;
- beets - 1 piece;
- garlic - 1 head (if you don’t like it spicy, you can reduce it to a few cloves).
- celery sprigs - a couple.
for the marinade you will need:
- water - 1.5;
- salt - 7 tbsp;
- sugar - one and a half glasses;
- peppercorns and bay leaf to your taste.
Preparation: Cut the prepared head of cabbage lengthwise into 8 parts, then cut each part crosswise into small squares and divide into leaves. Grate the beets and carrots on a coarse grater, then mix with finely chopped garlic. Place the prepared vegetables in a jar or some other container in layers, compacting them 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.
That's it, wait a day after this and you can eat!
Recipe for pickling sweet cabbage in just 8 hours
If you love sweet cabbage, then this recipe will definitely suit you! It’s not difficult to prepare, all you need is:
Chop a kilogram of cabbage into narrow strips. Finely chop a bunch of celery. Chop 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 over low heat for 3 minutes, and then remove from the heat. Then add 1 tsp. vinegar essences. Pour this marinade over all the vegetables and leave to cool for a while, then put it all in the refrigerator and after 8 hours the cabbage is ready.
Pickled cabbage “Pyatiminutka”
This recipe is loved and appreciated by many. Cabbage cooks quickly and turns out very tasty. To prepare it you will need:
- cabbage - 1.5 kg.
- beets - 1 pc.
For the 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. add vinegar essence (1 tsp) of water, add spices and boil. After boiling, strain the marinade, add cabbage and beets, first chop the cabbage thinly and the beets into strips. Boil a little until 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
Simple lightly salted cabbage that will delight both you and your loved ones with its taste. Ingredients include:
- 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. Place 1 liter of water to boil, add all other ingredients, bring to a boil and turn off the heat. Let cool for 10-15 minutes, then pour it over the vegetables and place under pressure. The cabbage stands for 24 hours room temperature and then goes into the refrigerator.
Recipe for crispy pickled cabbage for the winter
If you want to prepare pickled cabbage for the winter, then prepare three-liter jars and take the following ingredients: 
- cabbage - 2kg;
- carrots - 1 piece;
- garlic - 3 cloves;
You also can’t do without a marinade; for it, take:
- water - 1l;
- salt - 2 tbsp;
- vinegar (6%) - 2 tbsp;
- vegetable oil - 0.2 l;
- sugar - 0.1 kg.
- bay leaf and peppercorns - to taste.
Cooking process: Clean the forks from dirty and damaged leaves, wash it thoroughly. Cut the cabbage - this can be done in stitches and large squares. Cut the carrots into shavings or chop them using a food processor. Finely chop the garlic. Layer vegetables in sterilized jars (garlic, then cabbage, then carrots). Don't compact them too hard, because the maranade should seep between the vegetables well.
Prepare the marinade as follows: boil water, add all the other ingredients and let simmer for a couple of minutes, mix everything and remove from heat. after this, the marinade is poured into jars, they are closed with ordinary plastic lids, wrapped in a warm blanket and allowed to cool, then put in a cool place. The cabbage will be ready in a day.
Lightly salted cabbage recipe
To prepare this recipe take:
- cabbage - 3 kg;
- carrots - 0.4 kg;
- salt - 2 tbsp;
- sugar - 1 tbsp;
- water (boiled) - 1 l;
Cooking process: chop the cabbage, coarsely grate the carrots. Then place the vegetables in a 3-liter jar and press down. Dissolve the spices in water, fill the jar with brine and place it in a bowl (during fermentation, cabbage juice may overflow). Keep in a warm place for 3 days, and after that put it in a cool place. The snack is ready!
Sauerkraut is one of the most popular and favorite winter preparations. But you don’t have to wait for the cold weather to enjoy the taste of sour cabbage soup, bigus or cabbage salad with sunflower oil and onions.
An alternative would be quick cabbage drenched in hot brine. It fully preserves the entire set of vitamins ( high content ascorbic acid, B vitamins, folic and nicotinic acids, vitamins K and H), microelements (iron, zinc, iodine, copper), calcium, magnesium, sodium, potassium, organic acids, and other nutrients.
Just like pickled cabbage, marinated with vinegar and garlic, it will be an excellent appetizer, filling for baked goods or a component for first and second courses.
Daily cabbage recipe
In just 24 hours you'll have a delicious, crunchy, spicy snack. It can be quickly prepared on the eve of a holiday or planned family dinner.
Ingredients:
- 2 kg cabbage;
- 3 medium carrots;
- 3 cloves of garlic;
- 1 liter of water;
- 2 tbsp. spoons of salt;
- 0.5 cups granulated sugar;
- 0.5 cups;
- 0.5 cups vegetable oil.
Preparation procedure:
- 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 the vegetables, remember a little with your hands. Don't mash too hard until the juice comes out!
- Prepare the marinade: bring water to a boil, dissolve sugar and salt in it, remove from heat. Add vegetable oil and vinegar. Mix well.
- Pour the hot marinade over the vegetables and, cover with a lid, leave for a day at room temperature.
Note! When preparing the marinade, you can add spices to your taste: bay leaf, allspice, coriander, cloves, dill, etc.
Store the workpiece in a glass container with a tight lid in a cool place (refrigerator, cellar).
Cooking daily cabbage with apple cider vinegar
The cabbage snack will have a milder taste if you add apple cider vinegar to the marinade instead of regular table vinegar. Malic acid adds flavor to vegetables autumn apples and pleasant unobtrusive sourness.
You can take apple cider vinegar purchased in a store (but always natural) or prepared at home.
Ingredients:
- 2 kg cabbage;
- 2-3 medium carrots;
- 1 tbsp. a spoonful of dill seeds;
- 700 ml water;
- 1.5 tbsp. spoons of salt;
- 100 g sugar;
- 1 glass of sunflower oil;
- 100 ml.
Preparation procedure:
- Chop the cabbage into thin strips and grate the carrots on a coarse grater.
- Mix the vegetables well, adding dill seeds, crush them a little with your hands, but not until the juice releases.
- 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.
- Immediately pour the hot solution over the prepared vegetables. The marinade should completely cover the vegetables. Leave the workpiece under load for 8-10 hours, then put it in the refrigerator.
Additional Information! You can add apples to vegetables. They will give the preparation additional flavor. To do this, grate several peeled fruits on a coarse grater.
Pickling cabbage does not require high culinary skill. However, knowing some of the features when preparing it will not hurt.
- For pickling, choose medium-sized, dense 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 instant cooking your favorite snack will be on your menu all year round.
Seal
The topic of our meeting is very quick-cooking cabbage. One of national dishes Russian cuisine - sauerkraut. When lactic acid fermentation occurs, cabbage dishes become especially beneficial for nutrition. In addition to being a tasty snack, consuming a fermented product improves digestion and normalizes the microflora of the gastrointestinal tract. One type of pickling is shredded cabbage, which quickly reaches its readiness when using a vinegar marinade. The short fermentation period 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 on how to quickly prepare cabbage salads. You will learn how to ferment, salt and pickle cabbage. Bonus – recipe for spicy Korean salad and Greek “Pkhali” at the end of the article.
Instant cabbage (ready in 24 hours)
It happens that you need to prepare a delicious snack very quickly. AND suitable recipes There is. In just a few minutes you will prepare the ingredients and put the cabbage to pickle. In just 24 hours, a delicious crispy snack will be on the table - both a salad and a side dish for barbecue.
Recipe with ginger (hot pickle)
The moderately sharp and piquant taste of ginger will add unique notes to the finished product. For a separate flavor tone and unique sweetness, add color scheme salted bell pepper salad.
A set of ingredients for this recipe:
- 1 head of cabbage;
- 70 g ginger root;
- 2 bell red peppers;
- 200 g carrots;
- 4 cloves of garlic;
Preparation:
Washed and peeled vegetables are finely cut into strips. The ginger is cut into slices using a vegetable cutter.
The resulting cuts are placed in a container where they are mixed evenly.
Add to 1.5 liters of water:
- 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.
A pressure is placed on top of the cabbage until it cools.
The prepared product is kept for 24 hours before use. Shelf life in the refrigerator is one month.
With grapes (honey pickle)
The appetizer is wonderful without exaggeration. 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 chopped into thin strips. Basil is finely chopped.
- Sliced cabbage and carrots are placed in jars, sandwiched with grapes and basil.
- The marinade is being prepared. Water is added and mixed with honey. Bring to a boil. Poured into jars.
- The jars are placed in a cup and covered with gauze. Leave at room temperature for 24 hours.
Dish with horseradish and garlic
Day-old cabbage, which requires garlic and horseradish to prepare, is served in small portions as a savory appetizer. Use fresh horseradish root. Horseradish is scrolled through a meat grinder. To prevent burning of the eyes and nasopharynx, it is secured to the meat grinder with an elastic band. plastic bag. The finished mixture goes straight into the bag.
The brine is prepared standard with seasonings and vinegar, and for the filling you use:
- 2 kg head of cabbage;
- 1 PC. large carrots;
- 1 bunch of dill;
- a bunch of parsley;
- 5 cloves of garlic;
- 2-3 tbsp. l. grated horseradish.
The recipe is simple:
- Finely chopped greens and shredded cabbage are mixed with carrots, chopped on a coarse grater.
- They add garlic mashed in a garlic press and grated horseradish.
- The slices are placed in a large container of 5-6 liters and 1 liter of hot brine is poured.
- Infuse for a day at room temperature. This pickling 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 nice Pink colour. It’s easy to take out a jar, season the salad with vegetable oil and serve. To bring the recipe to life, you will need a little effort and 24 hours of exposure.
- 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, take 1 tablespoon of coarse table salt per 1 liter of water.
Cooking steps:
- The cabbage is peeled and cut into large pieces. Places in an enamel pan or bucket.
- Beets and carrots are chopped or grated. Added to cabbage. Garlic and finely chopped dill are also introduced here through a press. Everything gets mixed up. Filled with brine. Quickly, do you agree?
- Cover with gauze. Keep for 24 hours at room temperature until done. Then it is stored in the refrigerator.
Crispy and juicy cabbage in a 3 liter jar (winter recipes)
As soon as the first fresh vegetables appear in gardens and markets, the question of winter preparations 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 menu and precious vitamins for the whole family. By appearance Pickled red cabbage with peppers and cauliflower resembles a rainbow. This is such a multi-colored and aromatic snack.
What to take for the recipe:
- red cabbage;
- cauliflower;
- Bulgarian pepper.
For the marinade you will need (per 1 liter):
- salt – 25 g;
- sugar – 20 g;
- citric acid – 2-3 grams.
Cooking steps:
- Vegetables are peeled and washed. Cauliflower is disassembled into inflorescences. The red cabbage is shredded. Bell pepper is cut into thin circles or slices.
- Don't want your cauliflower to brown? Blanch it in boiling salted water for 4-5 minutes.
- The vegetables are mixed. The vegetable mass is laid out in sterilized jars. Fill with marinade. For the marinade, mix the ingredients from the list (“For the marinade”) and bring to a boil.
- Additionally, jars are sterilized at a temperature of 90˚C. For half liter bottles, 20 minutes is enough, for 1-2 liter bottles, 25-30 minutes. Then the jars are tightly rolled up with lids. Keep on the table until it cools. Then they are stored in a cool place.
Cooking spicy cabbage with pepper, cloves and cinnamon
This recipe makes the cabbage spicy and aromatic. An interesting appetizer for potatoes, meat or baked chicken. Worth trying and evaluating.
The main ingredient is white cabbage. In addition to this, you will need products for marinade for one 3 liter jar:
- bay leaf – 3 pcs.;
- black peppercorns – 15 pcs.;
- pod of red hot pepper – 0.5-1 pcs. (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 3 liter jar take 3 teaspoons acetic acid 70%.
Cooking step by step:
- Cabbage is cut into large pieces. Size approximately 5x5 cm. It is not compacted tightly into a 3 liter jar. In addition to the cabbage, 1.2 liters of marinade should fit into the jar.
- Mix the ingredients for the marinade in a saucepan. Bring to a boil.
- Vinegar is poured into the jar - 3 tsp. Add marinade to the neck of the jar. Immediately roll up the lid. 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 is a simple recipe. The set of ingredients is minimal, cooking time is limited to 30-40 minutes.
- cabbage – 2 kg;
- apples – 1 kg;
- carrots – 1 kg.
For saline solution - 40 grams of sugar and salt per liter of water.
How to cook correctly:
- The cabbage is chopped or shredded. Carrots and apples are grated through a grater.
- Vegetables and fruits are mixed. Pack tightly into jars. It is convenient to use 0.5 liter containers.
- Water with sugar and salt is brought to a boil. Fills jars to the brim.
- The jars are covered with lids. Sterilization takes 10-12 minutes for a 0.5 liter jar, 15 minutes for a liter jar.
- Roll up tightly with lids. Cooling down.
Sauerkraut with apples and cranberries
Instant cabbage in brine with this combination is unusually tasty. Just don’t prepare the snack in large quantities. It is better to marinate fresh ingredients each time. When stored for more than 2 weeks, the color darkens and the taste becomes less vibrant.
For marinating 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:
- The cabbage is cut into thin shavings using a vegetable slicer. Thick veins are not used. Cabbage shavings are sprinkled with salt. Grind with hands until juice is released.
- Peel the apples with a vegetable peeler. The core is removed with a knife and the pulp is cut into slices.
- The cranberries are washed. Undamaged berries are selected.
- In ceramic or glassware lined with cabbage layer. Apple slices sprinkled with cranberries are placed on it.
- Layers alternate until the prepared components are placed. As the products are stacked, they are compacted with a spatula. The cabbage layer is the top one and is pressed down with a weight.
- 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 poured into a saucepan.
- Add 1 glass of sugar to the juice. The juice is brought to a boil. The cooled brine is poured back into the salad. Place in a cool place for 2 days. Cranberry sourness emphasizes the sweet taste of a mix of apples and cabbage straws.
Very quick homemade pickled cabbage
Pickled cabbage is always a triumph of taste and benefits. It’s very tasty and quick to take the jar out of the refrigerator and put it in a salad bowl. Here's a fragrant appetizer for a holiday or an ordinary dinner. Cabbage soup and solyanka are prepared with pickled cabbage. Instant recipes won't waste your 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 apple varieties gives the cabbage brine an additional flavor. The pulp of the fruit, aged in marinade in combination with crispy cabbage leaves, 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.
Prepare pickled cabbage with apples according to the following sequence:
- Peeled apples and carrots are grated. The cabbage is chopped into strips. Everything is thoroughly mixed and packed tightly into a 3 liter jar.
- The marinade of water, salt, sugar and vegetable oil is brought to a boil. Vinegar is introduced. Stirs. Hot marinade is poured into the cabbage in a jar. After cooling, the workpiece is put into 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. Amount of products per 3 liters of brine.
The recipe will take 1 hour. Preparation steps:
- Cabbage and carrots are cut into cubes. Pepper and garlic are placed at the bottom of the jar.
- Boiled water at room temperature is poured into the jar. After this, the water is poured into the container. In this way, the amount of liquid for the marinade is determined.
- Salt and sugar are added and the water boils.
- The boiled brine is removed from the stove. Vinegar and oil are poured there. The hot marinade is poured into a jar. An oil that has a sunflower scent is suitable for this recipe.
With tomatoes
Lightly salted tomatoes with cabbage are used as a vegetable side dish for meat and fish dishes. A good seasoning for boiled potatoes. Cabbage is cooked with vinegar, in its own juice. By observing the proportions, the recipe can be used for different quantities of the finished product.
Components calculated for 1 liter jar:
- tomatoes – 4 pcs.;
- cabbage – 0.5 kg;
- bell pepper – 1 pc.;
- medium carrots – 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:
- Lightly salt and mash the shredded cabbage and carrots. Bell peppers are cut into strips, and onions are cut into half rings. Tomatoes are cut into rings.
- Vegetables prepared in this way are mixed in one bowl. Salt and sugar are also poured in there. Coriander, vinegar and vegetable oil are added to the cup. The mixture is thoroughly mixed.
- Cabbage is placed in layers in a dry jar. Between them are tomato rings, 1 bay leaf each.
- The jar is hermetically sealed with a lid. Place in the refrigerator for 3 days. After 72 hours, a quick, interesting appetizer for any meal is ready.
A variation of cooking with apple cider vinegar
Queen Cleopatra drank apple cider vinegar and water on an empty stomach. The solution helps speed up 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 with your hands. Until juice forms. Let it sit while the marinade is being prepared.
- For the marinade, take 700 ml of water. Added: salt, sugar, sunflower oil. The pan is placed on the fire. The mixture is brought to a boil, after which apple cider vinegar is added. The container is removed from the heat.
- Cabbage and carrots are covered with hot marinade. A plate of smaller diameter is placed on top, and pressure is installed. For complete cooking, it is enough to wait 6 hours. During this time, the snack will cool down and 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.
It is advisable to cool before serving. This will improve the taste of the snack.
Combination of cabbage and turmeric
Bright yellow powder from herbaceous plant ginger - turmeric. The spice will change the color and taste of the cabbage snack.
Products for shredding:
- 1 kg cabbage;
- 1 carrot;
- 1 clove of garlic;
- 1 bell pepper;
- 50 mg refined oil;
- 1 tsp. turmeric;
- 5 pieces. carnations;
- 1 tsp. allspice;
- 4 laurel 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 peeled. Further preparation:
- Cabbage is cut into large pieces. Carrots are grated on a Korean grater. The pepper is cut into even strips. The garlic is not crushed, it is crushed into thin slices.
- The cuttings are mixed. Cloves, laurel and allspice are added. Oil is poured on top and turmeric is added.
- Salt, sugar, vinegar are added to the water. The boiling brine is immediately poured into the cabbage. The instant snack is ready in 24 hours.
White cabbage and prune salad
Simple delicious salad- the main dish for summer holiday. It’s great to include salad in your diet menu as a snack or side dish.
What to take for the recipe:
- cabbage – 400 g;
- prunes – 100 g (pitted);
- carrots – 1 medium;
- lemon juice - from 1 fruit;
- sugar - a pinch;
- salt - to taste.
How to cook quickly:
- Fresh cabbage is cut into small strips. Sprinkled with sugar and salt. It is crushed to form juice. Place on a sieve. The juice flows down.
- Prunes are poured hot water. Leave for 15 minutes. Washed out. Sliced.
- The carrots are grated through a grater.
- Cabbage is combined with prunes and carrots. Dressed with lemon juice. Stirs.
White cabbage with cucumber and radish
Vegetable salad in spring and summer is not just budget food. Free. With fresh greenhouse cucumbers and radishes, cabbage makes a delicious appetizer.
- white cabbage - half a small fork;
- cucumber – 1 pc.;
- radishes – 5-6 pcs.;
- apple – medium;
- green onions - 3-4 arrows;
- garlic – 1 clove;
- mayonnaise - for dressing;
- sugar - a pinch;
- salt - to taste.
Preparation steps:
- The cabbage is shredded. Radishes and cucumbers are cut into strips. The apple pulp is also crushed. Garlic is pressed through a press. Green onions finely chopped.
- All the cuttings are mixed in a large bowl. Dressed with mayonnaise, sugar, salt. Stirs. The salad is served to the table right away.
Korean cabbage in large pieces (new recipe) - very tasty
Pickled cabbage is a quick and easy appetizer. The Korean recipe involves the use of seasonings and spices. Collect them in a mortar and pound. Or take a ready-made spice mix “For Korean salads.”
- white cabbage – 1 head;
- carrots – 3-4 pcs.;
- 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:
- Cabbage is cut into large pieces. The head of cabbage is divided into 2 parts. Each part is cut into halves. Then each half into another 4-5 parts. The slices are placed tightly in an enamel pan.
- Carrots are passed through a grater. Place a second layer on top of the cabbage in the pan.
- Top with a generous sprinkle of ground black and red pepper.
- The next layer is garlic. The teeth are cut into slices and placed top layer. Your saucepan does not allow you to lay out all the ingredients in 4 layers? Repeat layers again. The fifth layer will be cabbage again. Next - according to the list (carrots, ground pepper, garlic).
- For the marinade, mix a liter of water with vinegar, salt and oil. Bring to a boil. Pours into cutting vegetables.
- There is oppression at the top. The salad remains to infuse for 2 days. After this time, the awesome cabbage is ready to eat. For storage, it is convenient to put the salad in jars and store in the refrigerator.
Cooking sweet cabbage "Provencal" in 2 hours - you'll lick your fingers
Sweet cabbage "Provencal" will be ready as soon as the marinade has cooled. A delicious juicy salad will delight you and your guests. The taste is to die for!
- 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:
- The cabbage is finely shredded into an enamel bowl. Carrots rub here too. Garlic is passed through a press. The mixture is stirred.
- The marinade is being prepared. Water and sugar are mixed. It gets salty. Oil and vinegar are added. Bring to a boil.
- The marinade is poured evenly into the cabbage.
- Oppression is put in place. After 2 hours, the salad is ready to eat. Quick and easy, isn't it?
Spicy cauliflower - the best recipe at home
Spicy, delicious cauliflower is a must have on your holiday table. The snack will go with a bang! Read best recipe and repeat in your kitchen step by step.
- cauliflower – 1 kg;
- carrots - 2 medium root vegetables;
- 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 packet.
How to cook step by step:
- Cauliflower is disassembled into small inflorescences. The carrots are grated through a Korean grater. Garlic is cut into circles.
- Water is boiling in a saucepan. Cabbage is thrown into it and boils for 5 minutes. It is pulled out onto a sieve. All water should drain.
- A hot marinade is being prepared. Water is mixed with salt and sugar. Vinegar and oil are added. Bring to a boil.
- All the chopped vegetables are placed in a cup. Sprinkled with seasoning. Pour in hot marinade. Stirs. Leave at room temperature until cool. Keep in the refrigerator for 6 hours.
Cabbage with beets in Georgian style (recipe without vinegar in Gurian style)
Salad with beets from white cabbage It is considered one of the national dishes in Georgia. The appetizer has the original name “Pkhali”. Traditionally, it is 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 - a bunch;
- adjika – 1 tsp;
- salt - to taste.
Preparation steps:
- The cabbage is shredded into thin strips. Poured into a saucepan cold water. Boil after boiling for 3-4 minutes. Reclines on the sieve. No decoction is required.
- The cabbage is cooling. Mixed with chopped onion and parsley.
- Seasoned with crushed nut kernels, pomegranate juice, and adjika. Adds salt.
- The ingredients are mixed. Parsley sprigs and pomegranate seeds are used to decorate the appetizer.
Beijing cabbage with peppers and tomatoes
Instant Chinese cabbage salad has a number of advantages. You can prepare this snack all year round. After all, Beijing cabbage heads do not disappear from the shelves. And in summer and autumn these are the most necessary vitamins for dietary and simply healthy eating.
What to take for the recipe:
- head of Chinese cabbage – 1 pc.;
- tomato – 2 pcs.;
- red bell pepper – 1 pc.;
- ground pepper - to taste;
- salt - to taste;
- mayonnaise - for dressing.
Preparation progress:
- Cabbage is cut into thin strips. Tomato pieces. Pepper with straw, then cubes.
- The cuts are mixed. Season with salt, ground pepper and sauce. Stirs. Served to the table. If desired, you can add canned corn to the list of ingredients.
The recipes contain deviations from traditional taste preferences and unexpected combinations of ingredients. This makes it possible to get new directions for work on creating an original line of cold appetizers. Did you like the recipes? Write in the comments!
Read other articles on the site.
Pickled cabbage cooks much faster than sauerkraut, but the recipe for daily cabbage includes vinegar.
Cabbage salad with garlic turns out tasty and aromatic, and it is suitable for those times when all the homemade 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 aged for only a day, although there is a recipe below that can be put on the table right away.
This instant cabbage can be stored for several days in the refrigerator, and when serving it is very tasty sprinkled with herbs - onions, parsley, dill, cilantro, basil.
One day cabbage recipe 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 per the recipe sauerkraut in brine. Mix everything together with your hands to release the juice.
2. Pour water into a clean saucepan, add salt and sugar. Bring to a boil until they are completely dissolved.
3. Then pour in the oil and vinegar, stir and pour the marinade over the cabbage.
4. Cover with a lid 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 laurel leaves
- 7-8 peas each of black and allspice
- 0.5 cups rast. oils (possibly with scent)
- 5 cloves garlic
- 3-4 buds of cloves
- 1 liter of boiled water
- 1 tbsp. spoon of salt and sugar
- 0.5 table. spoons of vinegar essence
How to cook cabbage with vinegar and garlic:
1. Chop the cabbage, grate the carrots, and mix everything together with your hands 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, add oil and vinegar. Cool.
4. Pour into jars with cabbage and leave for a day.
Cooking daily cabbage with apple cider vinegar
With the addition of apple cider vinegar, cabbage has a delicate sour taste and a light aroma of autumn apples.
- 2 kg cabbage
- 2 carrots
- 1.5 tbsp. spoons of dill seed
- 2 glasses of water
- 1 table. spoon with a small pile of salt
- 0.5 cups sugar
- 0.5 cups vegetable oil
- 1.5 tbsp. 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 crush with your hands to release the juice.
2. Prepare the marinade by adding salt and sugar to the water; when it boils, add spices, oil and vinegar.
3. Pour the hot marinade over the cabbage and cover with a lid. Once cooled, place in the refrigerator.
Daily cabbage with turmeric
- 1 head of cabbage
- 1 carrot
- 1 tsp turmeric
- 3 cloves garlic
- 1 tbsp. salt
- 0.5 cups each of water, sugar, vegetable oil and 6% vinegar
Recipe for pickled cabbage with garlic:
1. Chop a head of cabbage. Chop the garlic and grate the carrots.
2. Sprinkle turmeric and stir.
3. For the marinade, boil water with sugar and salt, add oil and vinegar.
4. Pour hot marinade over the cabbage and place under pressure for a day.
Quick cabbage with garlic and raisins
- 1 medium head of 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 prepare a quick marinade for cabbage for a day:
1. Finely chop the cabbage, sprinkle with salt and rub with your hands until the juice comes out.
2. Grate the carrots on a coarse grater, finely chop the onion, grate the garlic or pass through a press.
3. Add vegetables and washed and then scalded raisins to the cabbage and stir.
4. For the marinade, add sugar to boiling water, pour in vegetable oil and bring to a boil again.
5. Add vinegar and pour into cabbage, stirring 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 and beets a day in advance:
1. Chop the cabbage coarsely, you can cut it into squares, like coarsely chop it, or chop it into squares, like pelyustki cabbage.
2. Cut the beets and carrots into thin slices or strips. Grate the garlic and mix everything.
3. Place the cabbage in a saucepan, sprinkle with beets, carrots and garlic.
4. For the marinade, boil water with salt and sugar, pour in vinegar, vegetable oil, add peppercorns.
5. Pour it over the cabbage, cover it with a plate and put it under pressure.
6. When the cabbage has cooled, put it in the refrigerator for a day.
Daily recipe for cabbage with sweet peppers
- 1.5 kg cabbage
- 2 large bell peppers
- 2 carrots
- 4 cloves garlic
- parsley
- 1 liter of water
- 3 tbsp. Sahara
- 2 tbsp. with a heap of salt
- 3 tbsp. 9% vinegar
- 0.75 cups vegetable oil
Preparing cabbage a day in advance:
1. Shred the cabbage, cut the pepper into strips, grate the carrots and garlic on a coarse grater.
2. Dissolve salt and sugar in water, boil, add oil and vinegar.
3. Mix the 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 leave it warm until it cools. Then place the pickled cabbage in the refrigerator for a day.
Cabbage with beets in Azerbaijani style
How to salt cabbage with apples
How to quickly salt cabbage. Skorospelka 2 hours
A good recipe for those who can't make sauerkraut.
Quickly salted cabbage with vinegar and garlic daily
Pickled cabbage cooks much faster than sauerkraut, but the recipe for daily cabbage includes vinegar. Cabbage salad with garlic turns out tasty and aromatic, and it is suitable for those times when all the homemade preparations for the winter have already been made, but you want to eat cabbage right now. Method of marinating fresh
Source: marinariki.ru
Hot salting cabbage at home
What could be easier than hot pickling cabbage at home?!
This traditional Russian appetizer will not only decorate dinner table, but will also provide your family with vitamins during the cold season. There is nothing complicated in preparing it.
Cooking principle
Hot salting involves canning in a special brine, which is poured over vegetables immediately after bringing to a boil. All ingredients, along with the brine, are rolled into jars, which must be washed and sterilized before salting. It is very important to roll up correctly, although this is not always easy at home. All ingredients are placed in a jar, filled with boiling brine, and the jar is immediately sealed. In this case, nothing will penetrate into it that could damage the preservation and spoil the final taste.
These tips for hot pickling cabbage will help you achieve brilliant results and please your family:
- Late varieties of cabbage, which ripen in Russia from the second half of September to mid-November, are ideal for hot pickling. Early varieties are not suitable because their heads of cabbage are loose and contain little sugar, which is why they are preserved worse.
- It is best to use large heads of cabbage for pickling at home.
- It is imperative to remove the top, dirty, green and rotten leaves of the head of cabbage.
- After shredding, it is advisable to “squeeze” the chopped cabbage with your hands to release the juice.
- For hot pickling, you should compact 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; during the salting process, they acquire a special taste and give the appetizer a “zest.”
- You don’t have to chop (grate) the vegetables, but chop them coarsely and put them in layers in a jar.
Recipes for hot pickling cabbage at home
Traditional
- Carrots – 3 pcs. (large)
- Dill – 1 tbsp. l. dry grains
- Water – 1.5 l
- Sugar – 1 glass
- Salt – 2 tbsp. l.
- Allspice – 1 tsp.
- Finely chop the cabbage.
- Grate the carrots.
- Place the vegetables in a jar and add dill there.
- Prepare the brine:
- Boil water, add sugar, salt and vinegar.
- Bring the mixture to a boil.
- Pour boiling brine over the vegetables completely and seal the jar.
This hot way Pickling 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 in a jar and will be ready the next day.
- White cabbage – 1 large (2 – 3 kg) head
- Carrots – 3 pcs. (large)
- Garlic – 1 large head
- Sugar – 1 glass
- Salt – 2 tbsp. l.
- Vegetable oil – 1 tbsp. l.
- Water – 1.5 l
- Vinegar essence (70%) – 1 des. l.
- Finely chop the cabbage.
- Grate the carrots.
- Cut the garlic into thin rings.
- Place vegetables in a large saucepan.
- Prepare the brine:
- Boil water, add sugar, salt, oil and vinegar.
- Bring the mixture to a boil.
- Fill the vegetables completely with brine, close the pan with a lid and place any weight on top.
- The next day you can eat!
Hot salting cabbage at home
What could be easier than hot pickling cabbage at home?!
Source: www.chto-kak-skolko.ru
Instant cabbage with garlic in hot brine
Sauerkraut easy preparation
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). Leave it in the room for 2 days, and pierce the cabbage several times with a clean wooden stick to release the gases. Then pour out a little brine, dissolve 0.5 cups of sugar in it and pour it back into the jar with cabbage. Leave for another 1 day at room temperature, then put in the refrigerator. You can add spices to cabbage: dill, coriander, cumin seeds, 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% vinegar, 3 bay leaves, 0.5 teaspoons of peppercorns, cinnamon on the tip of a knife, several leaves mint (can be dried), 1 tbsp. spoon of salt, 1 tbsp. spoon 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 the marinade over the cabbage and leave for a day at room temperature. Then leave it in the cold for another day (on the balcony or in the refrigerator).
T. Malkova.
. in Korean
3 kg cabbage, 1 head of garlic, 3-4 pcs. carrots.
Marinade: 0.5 l water, 2 tbsp. spoons of salt, 1 tbsp. spoon of sugar, 1 tbsp. spoon of vegetable oil, 0.5 tsp citric acid.
Chop the cabbage, pass the garlic through a garlic press, grate the carrots, and mix everything. Boil the marinade and pour hot over the vegetables. 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 of vegetable oil, 3/4 cup of 9% table vinegar, 2 tbsp. tablespoons 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 hot over the vegetables, then let cool.
The cabbage is ready.
. in Old Russian
1 kg cabbage, 1-2 pcs. carrots, 2 cloves of garlic, 1 head onions. Chop the cabbage and carrots, finely chop the onion and garlic. Mix the vegetables, add 0.5 cups of sunflower oil, 3 tbsp. spoons of 9% vinegar. Pour hot brine over the cabbage: 1 liter of water, 2 tbsp. spoons of salt, 5 tbsp. spoons of sugar. Put it under pressure and put it in a cool place for 2 days, you can take it out to the balcony. The cabbage must be pierced several times with a pointed wooden object to release gases.
. pickled 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 slices.
Mix everything, add salt, place the cabbage in a bucket, compact it a little and apply slight pressure. Leave in the room for 3 days, during which time pierce the cabbage several times to release gases. Then put it in jars, sprinkle dry mustard on top and put it in the refrigerator.
T. Malkova.
... WITH CUMIN
4 kg white cabbage, 4 carrots, 1 tbsp. spoon of caraway seeds and dill seeds, for 1 liter of brine - 2 tbsp. spoons of coarse salt, 1.5 tbsp. spoons of sugar.
We disassemble the head of cabbage into individual leaves, cutting off the thickened veins. We lay out the leaves on the table, after 5-6 hours, when they have dried, we roll two leaves into rolls and cut them thinly and thinly. Mix with chopped carrots, caraway seeds and dill seeds. Place in a saucepan, fill completely with warm salted water, and leave warm. Every other day we pierce the cabbage in several places to the very bottom, and on the third day we drain the brine and add sugar to it. Mix the cabbage thoroughly from bottom to top, fill it with sweetened brine, put it through a sieve and put it in a cool place for storage.
N. Sukhanova.
. with onion
For 5 kg of cabbage - 1 kg of onions, 100 g of garlic, 200 g of vegetable oil, 50 g of salt.
Free the heads of cabbage from the top limp or rotten leaves, remove the affected areas (but loose, weakened cabbage is quite suitable), cut into large pieces and pour boiling water over them. Meanwhile, saute the chopped onion in vegetable oil. Remove the pieces of cabbage, let them cool and drain, place them in a bowl, add onion, chopped garlic, salt and keep under pressure at room temperature. On the third day the cabbage is ready.
O. Lutsenko.
Cabbage for cabbage rolls
6 kg cabbage, 5-6 carrots, 5 tbsp. spoons of salt.
We remove large leaves from the heads of cabbage and chop the rest as usual. Grate the carrots, mix with shredded cabbage and salt, and lightly rub with your hands. Fold the whole leaves in half. Place leaves on the bottom of the pan, then a layer of chopped cabbage, then whole leaves again, etc. Cover with a cabbage leaf, place a wooden circle and press down. On the 3-4th day, we pierce the cabbage, trying not to tear the cabbage leaves. And after a couple of days we transfer it to a cold place. And there will be a winter snack, and cabbage rolls.
R. Markova.
Salad
1 kg each 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. spoons (1 cup) vegetable oil, 7 teaspoons salt, 2 tbsp. spoons of 9% vinegar. Mix everything and put it in sterilized jars up to their hangers. Sterilize liter jars for 30 minutes. Roll up the lids and put them under the “fur coat”.
L. Tkach.
"FAST"
3 kg of cabbage, 1 kg of carrots, 1 kg of onions, 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 9% vinegar.
Chop the cabbage, carrots and pepper into strips, and the onion into half rings. Mix oil, salt, sugar and vinegar, bring to a boil, pour over all the vegetables. Close the lid and cook, stirring, for 10 minutes. Cool, put into jars, store in the refrigerator, but not for long.
T. Malkova.
Assorted
I cut the cabbage into slices so that the leaves stick to a piece of the stalk. I boil the carrots and beets (but do not overcook them), peel them, then cut them into slices. I peel the onion heads and garlic cloves. I put the vegetables mixed 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 it until the solution in the jar boils, then roll it up. Vegetables have a pleasant pungent taste, go very well with meat and boiled potatoes, and are irreplaceable on fasting days.
T. Ladygina.
PICKLED CAPS
(in quarters)
This method is convenient for fermenting cabbage in an enamel 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 of cabbage into pieces of approximately 200-300 g. Finely chop the peeled garlic, parsley, grate the horseradish, cut the beets into cubes. Place the food tightly in an enamel bucket. Boil the brine, let it cool a little and pour warm over the cabbage. Cover the top with a wooden circle and place a weight.
Leave the bucket for 2 days at room temperature, and then move it to a colder place. After 5 days, sauerkraut of an unusual raspberry color is ready.
... IN 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 brine over the cabbage and press down. Leave at room temperature, after 3-4 days the cabbage is ready.
Option II. Place shredded cabbage and carrots in a 3-liter jar and fill with brine: 1 liter of boiled water, 1 tbsp. spoon of salt. After 2 days, drain the brine, add 0.5 cups of sugar and pour it back into the cabbage. Store in a cool place.
T. Malkova.
* * *
Brine: for 10 liters of water, 2 heaped cups of salt.
4 buckets of shredded cabbage, mix 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, put it in a cool place, you can put it in jars and close with plastic lids. The cabbage turns out tasty and crispy.
O. Zavyalova.
EARLY MATURING
Brine: 1 liter of water, 1.5 tbsp. spoons of salt, 1/3 cup sugar, 2 tbsp. spoons of vinegar essence. Chop the cabbage and mix with carrots. Place in a jar and fill with brine, it can be hot. After 1-2 days, cabbage can be consumed.
L. Trescheva.
MARINATED
Cabbage - 1 medium fork, carrots - 3 pcs., beets - 2 pcs., garlic - 5 cloves.
Chop the cabbage coarsely, put it in a wide saucepan, put finely chopped garlic (1 clove), 2 tbsp on the cabbage. spoons of grated carrots and beets, again a layer of cabbage, garlic, carrots, beets, etc. Pour over the hot marinade, keep in the room for 2 days, then put in the refrigerator.
Marinade: 1 liter of water, 2 tbsp. spoons 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 pieces, chop the beets, finely chop 2-3 cloves of garlic, place in a pan or jar, add red pepper (1 teaspoon) or finely chopped bitter pod pepper
Separately, boil the brine: 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 teaspoons of vinegar essence or citric acid. Pour this brine over the prepared cabbage so that it completely covers it. Make a squeeze and leave the cabbage at room temperature for 3 days. Then put it in the refrigerator.
A. Pavlenko.
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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 cooled marinade over the cabbage and close the jars with plastic lids. The amount of marinade is calculated for five three-liter jars. This 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. spoons of salt, 1 cup of sugar, 1 cup 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, and pass the garlic through a garlic press.
Prepare the brine: 1.3 liters of water, 1 cup of sugar, 1 cup of sunflower oil, 2 tbsp. spoons of salt. Boil everything, add bay leaf, peppercorns, cinnamon, cloves, ground red pepper. Cool. Pour in 1 cup of 6% table vinegar. Pour brine over the cabbage, stir and leave for 3 days at room temperature. Then put it in jars and put it 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, the carrots into strips, pass the garlic through a garlic press, add spices, mix everything and pour in the 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. spoon of vinegar essence. Boil and let cool slightly.
The cabbage is ready in three days. You can add beets cut into strips 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. spoon of sugar, salt to taste, 1 tbsp. spoon of vinegar essence.
Chop the cabbage, mince the tomatoes, cut the onion into half rings, and grate the carrots on a coarse grater. Saute the onion a little in vegetable oil, add the rest of the vegetables. Simmer everything together for 1 hour. When hot, place into jars, roll up the lids and put them under the “fur coat”.
T. Savanchuk.
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3 kg of cabbage, 1 kg of carrots, 1 kg of onions, 2 kg of tomatoes, 1 glass of sugar, 2 tbsp. spoons of salt, 0.5 liters of sunflower oil, 1 tbsp. spoon 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, stir. Cook over low heat for 2 hours, add vinegar essence at the end of cooking. When hot, place into jars. Roll up the lids and put them under the “fur coat”. Solyanka turns out 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. spoons 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 the onion into half rings. Place the vegetables in a bowl, sprinkle with sugar, salt, add vinegar and vegetable oil, mix well. Then put in three-liter jars, compact wooden spoon, cover with gauze. After 3 days, cover with plastic lids and store in a cool place.
V. Kryukova.
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5 kg of cabbage, 1 kg of bell pepper, onions, carrots. Marinade: 0.5 l vegetable oil, 4 tbsp. spoons of salt, 400 g sugar, 2 tbsp. spoons of vinegar essence diluted in 0.5 liters of boiled water.
Chop the cabbage, cut the pepper into strips, cut not very large carrots into thin circles, cut the onion into half rings. Combine all the vegetables in a bowl, pour in the cold marinade, mix well. Let stand for 3 days (stir occasionally) in a cool place. Then put into jars, close with plastic lids and put in a cool place.
T. Savanchuk.
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Place a bay leaf, a sprig of parsley, 6 black peppercorns, an umbrella of dill, and 2 cloves of garlic at the bottom of a sterilized three-liter jar.
Place the vegetables: cabbage, cut into sectors, 8 cucumbers, 6 tomatoes, 5 halves of sweet bell peppers, fill the rest of the jar with watermelons, cut into plastic pieces. You can put cauliflower instead of white cabbage. Pour boiling brine over the vegetables: 6 tbsp per 3 liters of water. spoons of sugar, 3 tbsp. spoons of salt.
Sterilize for 7-10 minutes. Add 1 teaspoon of vinegar essence to the jar and roll up. Put it under the “fur coat”. You can prepare the workpiece by pouring it twice, without sterilization.
L. Tkach.
Both sweet and tasty
For 3 kg of cabbage - 150 g of horseradish roots and half a glass of honey.
The cabbage in this recipe is tender, tasty and unusual. We eat it very quickly, but we have to cook it in small portions: it doesn’t last long. And yet I can’t deny myself the pleasure of making it all winter.
Finely shred the cabbage, add finely grated horseradish (washed and peeled) and honey. Mix everything well, place it tightly in glass jar, cover with a clean cloth and put pressure on it. 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 glass of salt, 1 glass of sugar. Boil and cool.
Chop the cabbage and grate the carrots on a coarse grater. Stir, being careful not to crush the vegetables. Pour cold brine over the cabbage. Leave for 3 days, stirring occasionally to release gases. On the fourth day the cabbage is ready.
K. Shelyukha.
. lightly salted
5 kg cabbage, 4 tbsp. spoons of salt, cranberries, lingonberries, apples.
Coarsely chop or shred the cabbage. Place in a colander in parts and scald first with boiling water, and then immediately pour over with ice water. Mix with salt, place in an enamel pan, sprinkle with apple slices, cranberries, and lingonberries. We place the load, two days later we poke holes all the way to the bottom and take it out into the cold. In a week the cabbage will be ready.
B. Mikhailova.
...ACCUTE
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 thoroughly and place in jars. At the bottom of the jars we throw a bay leaf, 3-4 cloves, 2-3 allspice peas and 5-6 peas of hot pepper. Fill with cold marinade, add 1 tbsp to each jar. spoon of vegetable oil and close with lids. Store in a cool place. You can try it in a couple of weeks.
3. Karol.
MARINATED CAULIFLOWER
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 table 9% vinegar, 100 g of sugar, 60 g of salt, parsley to taste.
Cut the cabbage into pieces and boil in salted water for 5 minutes. Boil the tomatoes lightly and rub through a sieve. Add all ingredients to the tomato mass except cabbage and garlic. Bring to a boil, add cabbage and cook for 20 minutes. Before the end of cooking, add the garlic passed through a garlic press. While hot, place into 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 liters of water.
Boil the brine. Add the seeded and chopped peppers, cook for 1-2 minutes, and add. Then put the cauliflower in the same brine, also cook for 1-2 minutes and put it out again. After this, place 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. After that, roll it up. The salad is very tasty.
L. Trescheva.
"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.
Chop the peppers and carrots, divide the cauliflower into inflorescences. Place cauliflower, peppers, carrots in a saucepan, sprinkling the vegetables with salt and sugar. Leave for 24 hours. Then prepare the marinade: mix the released juice with vinegar and oil, heat to 80 degrees. Divide the vegetable mixture into 0.5-0.7 liter jars and pour in the hot marinade. Sterilize jars for 12 minutes.
G. Pankiv.
Instant cabbage with garlic in hot brine Easy sauerkraut Chop the cabbage and place tightly in a three-liter jar. Pour in cold boiled water
Source: my-zemlja.narod.ru
Quick pickling of 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 pickling.
If you have never salted vegetables at home before, you will find this article useful, because it contains not only recipes for pickling cabbage for the winter, but also tips to help keep the vegetable crispy.
Quick pickling of cabbage at home
A traditional recipe for pickling or pickling requires a long preparation time. Therefore, we decided to present you with a quick recipe for preparing a spicy preparation that will be an excellent addition to everyday dishes.
Note: The preparation prepared according to this recipe closely resembles the taste of a traditional fermented appetizer, but it will require much less time and effort to prepare.
To prepare, 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 (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 a regular pantry. If you prefer to use nylon lids, then store this vegetable salad only in the refrigerator or cool cellar.
How to pickle cabbage crispy
It often happens that during the process of heat treatment and hot salting, a vegetable ceases to be crispy, but this is precisely what distinctive feature this winter preparation.
To pickle vegetables crispy, follow these tips:
- Varieties that ripen in late September or early October are suitable for pickling. In addition, in order for 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 regular coarse rock salt without any additives.
- The pickling will remain crispy only if the brine completely covers it in a jar, pan or barrel. Therefore, if you are not sure that the prepared liquid will be enough to fill the entire vegetable mixture, it is better to prepare the marinade with a small reserve. 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-term fermentation (more than a day), the vegetable mixture should be regularly pierced with a clean wooden stick or spoon. This will remove excess gases from the workpiece. In addition, it is necessary to remove the foam that forms on the surface during salting daily. When it stops appearing and the brine is clear, this indicates that the product is ready for use.
In addition, it is important to withstand the right conditions storage It is advisable to place containers with vegetable preparations in a cool, dark place. It is important to ensure that the room temperature does not drop below zero degrees. In this case, the vegetable will lose its taste and beneficial properties, and will become too soft.
The fastest way to pickle cabbage for the winter
If you didn’t have time to pickle vegetables in the fall, don’t despair. You can always make them during the winter using fresh vegetables. The advantage of this recipe is that you can quickly pickle the cabbage in a three-liter jar, put it in the refrigerator and eat it at any convenient time, and when the salad runs out, prepare a fresh one (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 dissolve.
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 place them in dense layers in a jar. It is important that the mixture is kept as tightly as possible in the container.
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 place it in a large bowl, since over time the brine will begin to leak out. After three days, you need to make a hole in the salad all the way to the bottom of the jar, using a wooden spatula. This is necessary so that gases escape from the workpiece and excess bitterness goes away. In this state, the workpiece should be left for several hours (without a lid), and after that it can be served immediately or put in the refrigerator for further storage.
Classic pickling recipe
If you prefer traditional sauerkraut, we recommend using the recipe below. It has been tested in practice, and the salted preparation turns out spicy and crispy (Figure 3).
To pickle for the winter, you will need one and a half kilograms of 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 pickling recipe looks like this:
After the workpiece has fermented for three days in a warm place, it must be moved 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 clear, 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 varying concentrations. In addition, brine is released during the fermentation of vegetables in barrels or tubs.
Sometimes various spices are added to the brine: cumin, dill seeds, bay leaves and potted pepper to make the mixture more aromatic. Depending on the chosen harvesting method, the brine for it will also differ, so we will provide various recipes for its preparation.
For sauerkraut
Cabbage fermented in brine is considered a traditional method of preparing this vegetable for the winter. It was this method that was used in ancient times to prepare homemade winter preparations.
Preparation for pickling remains the same: we clean the cabbage and carrots, wash them and finely chop them. The main secret of making sauerkraut is in the marinade, which is very simple to prepare. To do this, you need to take one and a half liters of water and dilute a heaping tablespoon of salt and two tablespoons of sugar in it. After this, put the future brine on the fire and boil for several minutes.
After this, you need to let the brine cool, after which it can be used to pour the mixture, tightly packed in the fermentation container. Otherwise, the cooking process remains the same. First, the workpiece is kept for three days at room temperature, removing foam and releasing gases from the cabbage daily. After this, the container can be moved to a cool place. The mixture will be ready for use after foam stops forming on its surface and the brine becomes clear.
For pickled
Pickled cabbage your way beneficial properties It is not inferior to sauerkraut, but still slightly different in taste. The secret to 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 marinate a kilogram of cabbage.
Prepared and shredded cabbage and carrots are placed tightly in a jar, adding a few cloves of garlic. If you like spicy snacks, you can complement the preparation hot pepper. Mix the marinade ingredients by dissolving them in water. When the liquid comes to a boil, pour it over the vegetable preparation, cover with a nylon lid and leave to cool. This pickled cabbage will be ready for use within a day after preparation.
Instant cabbage with garlic in hot brine
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.
