Previously cabbage mostly fermented. This traditional home preparation was considered an ideal snack that could be eaten every day and even placed on the holiday table. But this method has one main drawback. Cooking process sauerkraut lasts quite a long time, and this is not always convenient. Pickled cabbage is more quick option. Thanks to simple technology from familiar ingredients original snack can be prepared in a matter of hours. For this there are many interesting and quite original recipes. As an example, we can consider only a few of them.

Basic option

For lovers vegetable salads You'll definitely love the pickled cabbage prepared using the classic version of the filling. Everything here is extremely simple. To prepare such a solution for one liter of water you need to take:

• 20 grams of table salt;
• 200 grams of sugar;
• 100-110 grams of any vegetable oil;
• 250 grams of vinegar;
• 8 cloves of garlic.

Apart from cabbage, no other vegetables are required for this option. Preparing this snack is not at all difficult:

1. Chop the cabbage into strips. For work, it is better to take slightly flattened heads of cabbage. The cabbage in them is always sweeter and juicier. Place the crushed mass in a saucepan or other container.
2. Heat the water.
3. Add all the spices according to the recipe and bring the mixture to a boil.
4. Pour the prepared marinade over the cabbage.
5. Place pressure on top and leave the product in this state overnight. In the morning, you can transfer the cabbage into glass jars and put it in the refrigerator.

On the same day, a juicy and very aromatic salad can be served directly to the table and eaten with pleasure.

Crispy curried cabbage

Using non-standard ingredients, you can give your favorite snack an unusual taste and aroma. Pickled cabbage will be spicier and crispier. True, this will require a little more time and the following set of basic components:

• 1 kilogram of cabbage (white cabbage);
• 25 grams of sugar;
• 50 grams of table vinegar and the same amount of any vegetable oil;
• a little black pepper (ground);
• 2 teaspoons curry seasoning;
• 30 grams of salt.

This dish is prepared in steps:

1. First, the cabbage should be cut into small cubes.
2. Transfer the crushed product to any deep container. This could be a pan, bucket or tank. It all depends on total number main product.
3. Pour dry ingredients into a container, mix well and leave for about 1 hour.
4. Pour oil and vinegar into cabbage. Mix the contents of the container again and place pressure on top.

This cabbage will marinate for about 4 days. During this time it must be stirred constantly. The result is a crispy, moderately spicy snack with a pleasant golden color that will create a real sensation among your family and friends.

Good to know

To make pickled cabbage truly tasty, you need to know the basic rules and principles that need to be taken into account in the process of preparing it. Experienced chefs advise:

1. For pickling, it is better to take autumn cabbage. The heads of cabbage should be dense and tight.
2. You can pickle not only white cabbage, but also red, cauliflower, Peking and even Brussels sprouts. The main thing is to choose the right recipe.
3. For quick pickling, the solution must be hot (or warm). The colder the pour, the longer the process will take.
4. The first stage of marinating must take place at room temperature. After this, the product can be stored in the cold.
5. The main composition of the marinade: sugar, water, vinegar, salt, oil. In addition, you can use other products: carrots, onion, Bell pepper, beets, garlic and fresh herbs.
6. Ordinary table vinegar can be replaced with the same amount of apple juice. It is much healthier and has a milder taste.
7. To give the finished dish a special aroma, you can use various spices: cloves, coriander, cumin, Bay leaf and rosemary.
8. You can pickle cabbage in any container. However, it does not need to be pre-sterilized.

By following these rules, you can be sure that the cabbage will turn out juicy, aromatic, crispy and really tasty.

Cabbage and carrots in one day

In Rus', cabbage was usually fermented together with carrots. It gave the finished dish a pleasant orange tint and a unique taste. As practice shows, you can also pickle cabbage with carrots. Quickly, literally in a day, you get an amazing appetizer that you won’t be ashamed to put even on the holiday table. For this option you will need:

• 1 kilogram of fresh cabbage;
• 250 milliliters of water;
• 3 carrots;
• 2 bay leaves;
• 30 grams of table vinegar;
• 3 cloves of garlic;
• 25 grams of sugar;
• 2 clove buds;
• 3 peas each of allspice and regular black pepper;
• 35 grams of refined vegetable oil;
• 20 grams of fine salt.

The process of preparing such a dish consists of several stages:

1. Shred the cabbage. It shouldn't be very large. It's better to do something in between.
2. Grate the carrots carefully on a coarse grater.
3. Place a layer of cabbage in a clean deep container. Before doing this, you need to squeeze it slightly with your hands.
4. Place carrots on top. Repeat layers until you run out of ingredients.
5. About halfway through, add ½ of the prepared spices. Sprinkle the rest on top.
6. Add oil.
7. Dilute vinegar in boiling water and pour the prepared solution into a container.
8. Mix everything well and leave the products in the room for about 6 hours (you can even overnight). To ensure that the flavors are distributed evenly, the products need to be stirred several times during this entire time.

In the morning, all you have to do is put the cabbage into smaller containers and put it in the refrigerator. The appetizer is ready. In the evening you can serve it on the table.

Simple and fast

You can speed up the preparation of pickled cabbage as much as possible. For this experienced housewives It is recommended to use the following set of products:

• 2 kilograms (about 1 large head) of cabbage;
• 2 carrots;
• 3 cloves of garlic;
• 1 bell pepper (optional)

For the marinade you will need:

• 1 liter of water;
• 3 bay leaves;
• 60-70 grams of fine salt;
• 200 grams of sugar;
• 2 full glasses of vinegar and refined vegetable oil.

Cooking technology:

1. Wash the vegetables and peel if necessary.
2. Roughly chop the cabbage into fairly large pieces.
3. Chop the garlic into thin slices.
4. Grind the carrots using the usual large grater.
5. Mix it with garlic.
6. Place vegetables in a saucepan in layers. In this case, cabbage comes first. And then garlic and carrots.
7. To prepare the marinade, mix water with sugar and salt, and then add bay leaf. Boil the solution. Lastly, add the oil and vinegar.
8. Pour the marinade over the food and place it under pressure.

In 3 hours you will be able to enjoy it juicy cabbage with a pleasant aroma.

Georgian cabbage

Pickled vegetables are loved not only in Russia. In the countries of Transcaucasia, such dishes are also treated with respect. True, they do them in their own way. To taste the difference, marinate cabbage instant cooking in Georgian. For this you will need:

• 2 kilograms of regular white cabbage;
• 2 pods of hot pepper (or 5 grams of ground red);
• 1 large beet;
• 2 medium heads of garlic;
• 1 bunch of parsley and dill.

For the marinade:

• 75 grams of sugar;
• 1 liter cold water;
• 4 bay leaves;
• 60 grams of salt;
• 100 grams of 9% vinegar;
• black or allspice peas.

The recipe for this dish is slightly different:

1. Cut each head of cabbage into 8 pieces. Remove most of the stalk. This must be done carefully so that the leaves do not fall apart.
2. Finely chop the peeled garlic. The shape of the pieces doesn't matter.
3. Peel the beets and cut into half rings.
4. Chop the hot pepper into slices without removing the seeds.
5. Place beets at the bottom of a deep container. Coloring of products will come from below.
6. Place pieces of cabbage tightly on top.
7. The next layer will again be beets with the remaining ingredients (garlic, pepper and herbs). Repeat alternating until all products are gone. There must be beets with spices and herbs on top.
8. Now you need to make the marinade. Dissolve salt and sugar in water at the same time. Then bring it to a boil and wait 2 minutes. After this add the rest of the ingredients.
9. Fill the contents of the container with boiling solution. You can put individual cabbage leaves on top and place a weight on them. This can be an ordinary liter jar of water.

After 3 days, the finished cabbage of a pleasant purple hue can be further chopped, transferred to small jars and refrigerated.

Cabbage with bell pepper

According to many housewives, quick-cooking marinated cabbage with sweet sauce turns out very tasty. bell pepper. Moreover, it cooks quite quickly. To work you will need:

• 800 grams of cabbage;
• 1 liter of cold water;
• 200 milliliters of table vinegar;
• 3 carrots;
• 60 grams of salt;
• 6 cloves of garlic;
• 2 bell peppers;
• 200 grams of sugar;
• 100 milliliters of vegetable oil.

Cooking method:

1. Shred the cabbage. You can do this with a knife or use special device.
2. Grind the carrots on a Korean grater.
3. Remove seeds from the pepper and cut into very thin strips.
4. Mix the products, place them in jars and compact tightly. Place whole cloves of garlic in the middle of each container.
5. Mix the ingredients for the marinade in a saucepan and bring the solution to a boil.
6. Pour the still hot liquid into jars. It should completely cover the cabbage.
7. Cover the jars with lids and refrigerate for a day.

In just 1 day, the original cabbage with a pleasant aroma will be completely ready.

Sweet cabbage

There is another one not quite regular recipe. You can marinate cabbage so that the result is sweet and crunchy. Many people will like this original salad. You will need the following products:

• 1 onion;
• 2 kilograms of cabbage;
• 2 carrots.

For filling:

• 500 milliliters of water;
• 100 grams of sugar;
• 150 milliliters of vegetable oil;
• 45 grams of salt;
• 100 milliliters of vinegar.

It doesn't take long to cook this cabbage. You will need to complete the most simple steps:

1. Wash all vegetables and cut into strips of approximately the same size.
2. Add salt and sugar to the water and bring it to a boil. As soon as they dissolve, add oil and vinegar.
3. Transfer the products into prepared containers, pour boiling marinade over them and cover with lids. Vegetables should not be compacted. Otherwise they won't be crispy.

Jars of food should stand at room temperature. At least 30 minutes. After that, you can open them and taste them amazingly. delicious salad. To make the dish sweeter, some people add a little washed raisins to the recipe.

In winter, when all the fresh vegetables have already become or are not very best quality or very expensive, the question arises: what to use as a salad for dinner or lunch? A great option will become instant sauerkraut. This treat is liked by men and women; it contains many useful elements; it is recommended to eat it in winter.

How to quickly ferment cabbage

It usually takes several weeks to prepare the snack. It should stand and let out the juice, but there are options for how to sauerkraut in a fast way. You should start with the selection of products; you will have several types of main components to choose from. If this is not your first time making sourdough, then choose the variety that you like based on your personal preferences. The most popular option is regular white cabbage.

This variety has a low cost, is always available on the shelves and is easy to prepare. You can choose the right instances based on the following criteria:

1. When squeezed in your hands, the head of cabbage should be dense and strong.
2. There should be no visible damage to the vegetable, cracks or chips.
3. The leaves of the vegetable must be fresh, do not take wilted ones.
4. To reduce waste, take large specimens.

Sauerkraut in instant brine

Cooking time: 40-50 min (+ 3 days)

Number of servings: 8-12.

Purpose: snack.

Cuisine: Russian.

Instant sauerkraut in brine is one of the easiest options for preparing this snack. You will need strong, elastic heads of cabbage to give the salad an appetizing crunch. The ingredients will also include products for preparing brine for a 3-liter jar. Below is step by step recipe with a photo of how to quickly prepare sauerkraut.

Ingredients:

• bay leaf – 4 pcs.;
• white cabbage – 2 kg;
• allspice – 6 peas;
• carrots – 3 pcs.;
• salt – 2 tbsp. l.;
• water – 1.5 l;
• sugar – 2 tbsp. l.

Cooking method:

1. Start by preparing the brine. Dissolve salt and sugar in hot water, mix thoroughly until they are completely dissolved.
2. Separate the damaged, rough leaves from the head of cabbage and finely chop the cabbage.
3. Using a coarse grater, grate the carrots and mix them with cabbage.
4. Transfer them to a jar, interspersed with bay leaves and pots of pepper.
5. Pour in the brine so that it completely covers the ingredients, cover with gauze. The brine will overflow, so place a plate under the dish. Over the next 3 days, periodically knead the starter with a spoon and return the leaked brine back.
6. In 2-3 days the treat will be ready. Can be used for making pies, sour cabbage soup or simply as a snack on the table.

Per day

Number of servings: 7-9.

Calorie content of the dish: 2 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

We can say that this is a classic version of the quick preparation of this snack. Delicious sauerkraut with vinegar will be ready in 24 hours; it can be placed on a holiday table or during dinner. The type of cabbage is not particularly important, but the recipe describes a white cabbage version. The “classic” marinade for sourdough is used. Below is a way to ferment cabbage in a day.

Ingredients:

• sugar – 1 tbsp. l.;
• spices;
• Bay leaf;
• salt – 2 tbsp. l.;
• vinegar - 8 tbsp. l.;
• cabbage – 2 kg;
• carrots – 800 g;
• water – 1 l.

Cooking method:

1. Wash the head of cabbage well, remove the top leaves. Cut the fork in half, then chop it into thin strips.
2. Peel the top layer of carrots and grate them on a coarse grater.
3. Mix both components, add spices.
4. Place all ingredients in a glass jar and squeeze well.
5. Prepare the marinade: boil water, add sugar, salt, vinegar. Turn off the liquid after boiling and let cool a little.
6. Pour marinade into a jar.
7. Close the lid and leave for a day.

In 2 hours

Cooking time: 40 min (+2 hours)

Number of servings: 8-10.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This is the fastest cabbage starter you can think of. Suitable if you have nothing to put on the table as a snack and need to come up with something urgently. Instant sauerkraut according to this recipe is prepared together with vinegar essence and marinade. At first the cabbage will be hard, the taste will not be so rich, but if you let it stand for 5-6 hours, this situation will change. Below is a recipe for how to cook sauerkraut in 2 hours.

Ingredients:

• carrots – 2 pcs.;
• cabbage – 2 pcs.;
• vinegar – 70 ml;
• water;
• granulated sugar - 1 tbsp.;
• sunflower oil – 120 ml;
• salt – 2 tbsp. l.

Cooking method:

1. Clean the head of cabbage from bad, spoiled leaves. Shred it at 1, if it turns out too thin, then set the shredder to 2.
2. Wash, peel and grate the carrots on a medium grater.
3. Prepare the marinade: boil a liter of water, add salt and sugar one by one, mix well. Then add vinegar and oil.
4. Let it boil for 7 minutes, you can taste and add the missing ingredients to taste.
5. Mix the carrots and cabbage, place in a wide saucepan, pour in the warm marinade and cover with a lid.
6. After 2 hours you can serve the treat. If desired, you can store it in the refrigerator.

Recipe in a jar

Preparation time: 50 min (+3 days).

Number of servings: 18-20.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

There are many options for preparing this dish, but this recipe Instant sauerkraut in a jar is even more convenient, because you don’t need to chop the head of cabbage. You can ferment the product directly in large pieces, you will get a savory and spicy snack for the table. Before putting everything in a jar, you should support the vegetables in an enamel container under pressure (weight). Below are instructions on how to cook cabbage in pieces.

Ingredients:

• carrots – 500 g;
• salt – 400 g;
• garlic – 4 cloves;
• cumin – 2 tsp;
• water – 9 l;
• cabbage – 10 kg;
• capsicum – 2 pcs.;
• sugar – 800 g.

Cooking method:

1. Remove the top leaves and cut out the stalk.
2. Cut the vegetable into large pieces and place in an enamel bowl.
3. Mix salt and water and pour over cabbage.
4. Place the oppression on top for 4 days at room temperature.
5. Chop garlic, hot pepper, grate carrots, mix with cabbage. Add cumin and place the snack in jars.
6. Strain the brine remaining in the bowl, bring to a boil, add sugar and pour into jars.
7. Next, you need to ferment the treat at home for another 3 days, sometimes letting gases in from the jar using a wooden skewer.

With beets

Cooking time: 30-40 minutes (+2 days).

Number of servings: 8-12.

Calorie content of the dish: 22 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This is one of the cooking options for this dish. Sour cabbage with beets it acquires an unusual and attractive taste appearance. On festive table The bright pink appetizer attracts the attention of all guests. Regardless of the variety, you will get crispy, delicious treat, sometimes it acts as a preparation for vinaigrette. This quick way to prepare this dish will help preserve all the vitamins and nutrients in the food.

Ingredients:

• water – 1.5 l;
• beets – 300 g;
• cabbage – 1.5 kg;
• salt – 2 tbsp. l.;
• garlic – 1 clove;
• carrots – 300 g;
• black peppercorns – 5 pcs.;
• bay leaf – 2 pcs.;
• sugar – 1.5 tbsp. l.

Cooking method:

1. Cut the head of cabbage into 4 pieces, each of them into approximately equal squares.
2. Grate the beets and the carrots themselves through a Korean carrot grater and mix them.
3. Crush the garlic with a knife and place immediately on the bottom of a 3-liter jar.
4. Layer cabbage, a mixture of carrots and beets.
5. Bring water to a boil in a saucepan, add black pepper and salt.
6. Place the bay leaves in the brine, boil lightly, and cool the contents to 80 degrees.
7. Pour the brine into a jar and leave it for 2 days at room temperature.

Without vinegar

Cooking time: 40-50 minutes (+2 days).

Number of servings: 7-9.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This method of fermenting this recipe is designed for quick preparation and equally quick eating, because the appetizer cannot be stored for a long time. The treat turns out to be very tasty, but it still differs from the barrel version; it can be described as “lightly fermented.” Salted cabbage quick cooking without vinegar turns out crispy, appetizing and, importantly, without vinegar at all.

Ingredients:

• salt – 60 g;
• water – 1 l;
• sugar - 50 g;
• cabbage – 1 pc.;
• carrots – 2 pcs.

Cooking method:

1. Chop the fork into strips, peel the carrots and grate on a coarse grater.
2. Then you need to cook the marinade: pour water into a saucepan, put on fire, add salt and spices. When everything is dissolved in water, the brine is ready, leave it on the stove to cool to room temperature.
3. Pack the chopped vegetables tightly into a jar and pour warm marinade on top.
4. Do not cover the dish with a lid, leave it warm for 2 days. Poke the contents periodically with a knife to release air bubbles.
5. After 2 days, pour the brine into the pan, pour sugar into it, stir so that the sweetness dissolves, and pour it back into the jar.
6. After this, the treat should sit for at least 10 hours, then you can close the lid and put it in the refrigerator or on the table immediately.

Video

Hello, my dear hostesses! For me, not a single winter feast is complete without a jar of sauerkraut. I make a salad to which I add cranberries, onions and a teaspoon of aromatic unrefined oil. It turns out so delicious! And today I will share delicious recipes how to make instant pickled cabbage. Just a few hours and a bowl of this crispy snack will grace your table. Choose the option with vinegar, bell pepper or Korean. Today we will cook!

Can you imagine, in France they valued so highly healing properties This vegetable has even created a proverb. Literally it translates: “The cabbage soup takes away five sous from the doctor.” So, eat cabbage and you won’t have to go to the doctor.

There is such cabbage quick salting You can do it half a day later, after you send it to the cold. However, I advise you to wait a little. It will become even tastier in two days. So, you will have to be patient :)

Prepare the following components:

• 2-kilogram head of cabbage;
• 1 large carrot;
• 4 things. garlic cloves;
• liter of water;
• 10 pieces. black pepper;
• 5 pieces. allspice;
• 2 tbsp. spoons of granulated sugar;
• 3 pcs. bay leaves;
• 5 pieces. carnations;
• 2 tbsp. spoons of salt;
• 100 ml 9% table vinegar.

Wash the cabbage and finely chop it. This can be done on a special grater, with a knife or a food processor. We wash the peeled carrots and grate them on a Korean grater. Place the carrots and cabbage in a large bowl and mix the vegetables (just don’t crush them).

We wash the peeled garlic and cut it into thin slices. Bring the water to a boil and add cloves and pepper, bay leaves, sugar and salt. Then reduce the heat to low, cover the pan with the marinade with a lid and cook for another 5 minutes. Next, remove the dishes from the stove, enrich the brine with vinegar and garlic, and remove the bay leaves from it. Pour hot marinade over vegetables.

Mix the mixture thoroughly and leave at room temperature until it cools. Afterwards, transfer the vegetables with the marinade into clean jars (fill up to the shoulder) and cover with nylon lids. Next, move the workpiece to the cold.

Under hot marinade in a jar

The preparation of such a snack, from preparing the products to taking the sample, lasts no more than 2 hours. Be sure to time it - it may take you less time. The recipe for this delicious snacks is:

• 1.5 kilos of white cabbage;
• 120 g carrots;
• 2 garlic cloves;
• 1 tbsp. spoon of salt;
• 0.5 tbsp. spoons of granulated sugar;
• 5 black peppercorns;
• laurel;
• 1 teaspoon apple cider vinegar;
• 500 ml water.

Remove the damaged leaves, wash the head of cabbage and chop the vegetable into thin strips. Peel the carrots, rinse and grate on a coarse grater. Gently mix carrots and cabbage in a bowl.

We wash a 2-liter jar and put peeled garlic, pepper and bay leaf on the bottom. Tamp the vegetable mixture on top.

Cook the marinade - boil water and enrich it with salt, sugar and vinegar. Next, pour the hot brine over the vegetables and cover the jar with a plastic lid. Let it cool, and then take a sample. It is better to store prepared cabbage in the cold.

Have you tried cooking? cauliflower for the winter. If not, I recommend trying it. Cooking recipes I.

How to marinate cabbage with bell pepper a day in advance

Pickled cabbage is very rich in vitamin C, so it is recommended to eat it at the first symptoms of illness. And a snack made according to this recipe will help you stock up on this delicious medicine:

• 3 kilos of cabbage;
• 2 carrots;
• 2 pcs. sweet red pepper;
• 4 cloves of garlic;
• caraway;
• liter of water;
• a glass of granulated sugar;
• 2 tbsp. spoons of salt;
• a glass of vegetable oil;
• 120 ml 9% vinegar.

Wash the cabbage, chop it into thin strips and place in a large bowl. We peel the peeled carrots, grate them and add them to the cabbage. Remove the stems and seeds from the sweet pepper and wash it. Then chop the fruit into slices and add to other vegetables. By the way, if you don’t have fresh pepper, but you have frozen pepper, you can add it.

We wash the peeled garlic, pass it through a press and add it to the other ingredients. Then generously season the vegetables with cumin and mix everything thoroughly.

Prepare the marinade - add sugar, salt and butter to boiling water. Then bring the mixture to a boil, remove it from the heat and add vinegar. Then cover the vessel in which the brine was cooked with a lid and set aside.

Next, transfer half of the vegetable mass into an enamel pan and compact it well. Pour some hot brine on top. After this, transfer the second part of the vegetable mass here and compact it thoroughly. And then pour out the remaining marinade.

Cover the vegetable mass with a plate on top and place pressure on it. Leave the workpiece in a warm place for a day. The yummy is ready - you are welcome to the table. It is better to store it in the cold, otherwise it will turn sour. Watch all the intricacies and secrets of preparing this snack in this video.

Very tasty preparation in 2 hours

It turns out that when pickled, this vegetable is rich in lactic acid. This is a very valuable substance - it helps maintain beneficial bacteria in the intestines at the right level. If you want to enjoy this snack, you will need:

• 600 g cabbage;
• sweet (preferably red) pepper;
• a couple of cloves of garlic;
• 3 black peppercorns;
• small carrots;
• 2 tbsp. spoons of salt;
• 100 ml 9% vinegar;
• 2 bay leaves;
• 50 g sugar;
• liter of water.

Remove the stalk with seeds from the sweet pepper, wash the fruit and cut into strips. We wash the peeled carrots and grate them. We wash the head of cabbage and chop it into strips. Chop the peeled garlic into slices. Combine the vegetables in a bowl and mix them gently.

Prepare the brine - enrich the water with salt, pepper and sugar. As soon as the liquid boils, remove the dishes from the stove and enrich the mixture with vinegar. Pour the hot marinade over the vegetables and let them sit for a quarter of an hour. Then we stick the bay leaf into the preparation and cool it.

Next, transfer the vegetable mass to a clean jar. Do not squeeze the brine too much. Place it in the refrigerator for an hour. That's it - the food is ready. Enrich it before serving olive oil and decorate with greens. This snack can be stored in the refrigerator for no more than 4 days. Can you handle it, record holders? 🙂

Spicy in Korean

This vegetable is rich in potassium, a substance that strengthens nerve fibers and the cardiovascular system. This element also prevents the formation of kidney stones. So, by eating pickled cabbage, you heal your body.

The recipe for this spicy snack is:

• 700 g white cabbage;
• 1 carrot;
• 1 chili;
• 4 garlic cloves;
• 1 onion;
• 1 teaspoon black pepper;
• 1 teaspoon coriander beans;
• 1 teaspoon of crushed coriander grains;
• liter of water;
• 80 ml of 9% table vinegar;
• 6 tbsp. spoons of granulated sugar;
• 1.5 tbsp. spoons of salt;
• 4 tbsp. spoons of vegetable oil.

Cut the washed head of cabbage into pieces. We wash the peeled onion and cut it into thin half rings. Peel the carrots, wash them and grate them on a Korean grater. Cut the chili, washed under running water, into thin rings. Peel the garlic and chop into slices.

Place half of the vegetables in the pan in layers. First cabbage, then carrots, then onions, then garlic and chili. Sprinkle all this with chopped and coriander grains, and also season with black pepper. After this, layer the remaining vegetables and spices in the same order. Fill it all with oil on top.

Next we switch to the marinade. Add salt and sugar to the water and bring the mixture to a boil. Then reduce the heat to low and simmer for about 2 minutes. Next, add vinegar here and remove the brine from the stove. Pour boiling water over the vegetables.

Cover the pan with the preparation with a lid and leave it in the room until it cools. Then we move the dish to the refrigerator. After 5-6 hours, the spicy snack can be served.

How to pickle red cabbage for the winter

For some reason, this vegetable is undeservedly forgotten by many. But in vain! Red cabbage is the number one vegetable for anemia. It contains anthocyanins, it is these substances that color it reddish. And for our body, they strengthen blood vessels and protect the body from anemia.

To pickle red cabbage for the winter, you will need clean 3-liter jars and the following ingredients:

• a couple of heads of cabbage (total weight 2-2.3 kg);
• 6 pcs. bay leaves;
• 8 pcs. allspice;
• 6 pcs. carnations;
• 2 tbsp. spoons of salt;
• head of garlic;
• 4 tbsp. tablespoons 9% vinegar;
• liter of water;
• 2 tbsp. spoons (heaped) of sugar.

We wash the cabbage and chop it into strips. Wash the peeled garlic and cut into thin slices. Mix the cabbage with garlic (you can even mash it a little with your hands).

Place bay leaf, pepper and cloves into clean jars. Next, lay the vegetable mixture - do not compact it too much.

We make a marinade - enrich the water with salt and sugar. Place the brine on the stove and bring to a boil. Then add vinegar here and remove the container with the marinade from the heat. Pour boiling water over the vegetables and cover the jars with metal lids.

Next, sterilize the workpiece for a quarter of an hour and roll it up. Afterwards, we turn the jar over, wrap it in a blanket, and after a day we move it to the closet. Yes, the most impatient can taste the appetizer within 2-3 days.

Pickled cabbage, salted cabbage is one of the most common and favorite dishes on our table. IN holidays or regular ones, we take out a jar of this delicious product.

There are many methods of salting and marinating. Most often we use cabbage, shredded into strips, or chopped finely. But in the recipes below we will marinate the cabbage in pieces.

Cabbage in this version is no worse. And many people even like it when coarsely chopped pickled vegetables are on the table.

Required ingredients:

• Cabbage - 5 forks
• Garlic - 20 cloves
• Salt - 3 tbsp. l.
• Sugar - 2 tbsp. l.
• Allspice - 3 pcs.
• Bay leaf - 1 pc.
• Dill
• Vinegar - 3 tbsp. l.

We clean the cabbage, cut it in half, remove the stalk. After that, cut it into pieces. The size can be any, but so that the pieces fit freely in the jar.

Peel the garlic. Take jars and place chopped cabbage and garlic in them.

Boil water and pour hot boiling water into jars. While all this is standing for 10 minutes, prepare the marinade. Add salt and sugar to the water and boil.

Drain the water from the jars, add peppercorns, dill, bay leaf, and vinegar. Fill the jars with boiling marinade, roll them up, turn them upside down and leave to cool.

When the jars have cooled, put them away for storage.

Cabbage pieces in jars in brine under iron lids

To prepare this recipe we will need:

• white cabbage – 1 large head
• carrots – 3 pcs.
• salt – 50 gr.
• sugar – 50 gr.
• vinegar 9% - 50 gr.

We cut the cabbage into pieces, grate the carrots or cut them into thin slices.

Place cabbage and carrots in a jar, compacting each layer

Then we put the jar under a press in the refrigerator for one day. After the time has passed, we take out the jars. Boil water, adding salt, sugar and vinegar to it, you can add a little vegetable oil. Pour it all into jars and screw it up.

Spicy (burning) cabbage with beets in large pieces. Instant recipe

Ingredients:

• Cabbage - 700 g.
• Beets – 1 pc.
• Garlic - 2 cloves
• Vinegar 9% - 70 g.
• Sugar - 1 tsp.
• Salt - 2 s. l.

We clean the cabbage and cut it into square pieces (you can use any).

We clean the beets and cut them either into pieces or cubes.

We put it all in a jar. Add garlic, bay leaf. You can add various spices.

Prepare the marinade. Dissolve sugar and salt in water, add vinegar. Pour this marinade over the cabbage. Then we screw the jar and put it away.

Quick pickling of cabbage pieces

This is a fairly simple and quick way to pickle pieces of cabbage.

Let's take the following ingredients:

• Cabbage - 1 kg.
• Carrots - 1 pc.
• Garlic - 4 cloves
• Sugar – 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 1 glass
• Vegetable oil - 1 cup

Wash the cabbage and cut it into large pieces. Grate the carrots or cut them into rings. Finely chop the garlic or squeeze it through a press.

We put everything in a jar in layers: a layer of cabbage, a layer of carrots with garlic. After this, pour in hot marinade: dissolve salt, sugar, vinegar and vegetable oil in water. Pour in the vinegar after removing the marinade from the heat.

We pour it all into a jar and leave it for a day. After this you can eat it.

And in this video you can see how to quickly pickle cabbage.

Cabbage is an ingredient without which cabbage soup, vinaigrette, dumplings, baked goods, casseroles and many other dishes would lose their individuality and status as favorite dishes!

The Slavs have always considered cabbage a product of strategic importance. It is included in the recipes of so many dishes that if one day it suddenly disappears from the fields, national culinary traditions will become catastrophically impoverished.

This lush “lady from the garden” has entered home cookbooks as canned, pickled and pickled preparations. Household cooks, improving their craftsmanship and skills, are creating more and more new recipes for cooking cabbage. Therefore, all types of preparations made from it are good. But the topic of this article will be pickling cabbage. This is not only a convenient way to store the product, but also an opportunity to diversify the menu of winter feasts.

There are an endless number of recipes that can be used to prepare cabbage under marinade. And winter - perfect time try the most delicious of them. In any marinade, the main component is vinegar - table, apple or wine. But if for some reason this additive is not desirable in the preparation, you can replace it with fresh lemon juice or citric acid. The taste and aroma of the marinade, of course, is given by spices - allspice or black pepper, bay leaf, cloves. But it is allowed to replace classic seasonings with celery, dill seeds, coriander or even cinnamon.

- This best recipes white cabbage preparations for future use, which allow you to use it as a “solo” snack, or as a sweet-sour and crispy ingredient in other dishes.

7 pickled cabbage recipes

Recipe 1. A simple and quick way to pickle cabbage

For a 3-liter jar of cabbage pickled in a quick marinade you will need: 2 kg of white cabbage, one large carrot, 3 garlic cloves.

The marinade is prepared from: 1 liter of filtered water, 2 tbsp. spoons of salt, 2 tbsp. spoons of 6% vinegar, 200 g of vegetable oil, 100 g of granulated sugar. Optional: bay leaf and peppercorns.

1. Free the cabbage forks from dirty, dry and limp leaves. Rinse with water. There are two ways to cut cabbage - shred it into thin stitches or into large squares. Last method slicing is preferable if such cabbage is added to salads.
2. Grate the peeled carrots into small shavings or chop them using a food processor.
3. Peel the garlic and pass through a garlic press.
4. Sterilize jars using one of the accepted methods. Lay vegetables on the bottom: garlic, cabbage, carrots. You shouldn't compact it too tightly. The marinade mixture should seep well between the ingredients.
5. Boil water on the stove and dissolve salt and sugar in it. As soon as the marinade with spices boils and simmer for a minute or two, add sunflower oil and table vinegar. If desired, you can add other spices and seasonings, depending on your own taste. Stir everything and turn off the gas.
6. Pour the marinade mixture into filled jars to the top. Close with regular plastic lids, wrap in a warm blanket and leave to cool. Afterwards, transfer to the refrigerator.
7. Cabbage by quick pickling is ready to eat within a day, but if it sits a little longer, it will only become tastier.
8. Serve with homemade sunflower oil and onion rings.

Recipe 2. Instant pickled cabbage with capsicum

According to this recipe, cabbage is pickled quickly, which is why it is also called “daily cabbage”. It is prepared like a regular salad: the ingredients are cut, mixed and seasoned with marinade sauce. That's how easy it is to do! And although the vegetables are poured with hot brine, the appetizer remains crispy, with spicy taste and aroma.

For 2 kilograms of whole cabbage you will need: one or two carrots, one head of garlic.

Ingredients for marinade from 1 liter of water: a glass of sugar, two tablespoons of salt, two bay leaves, 200 g of sunflower oil, 150 g of table vinegar, allspice peas, capsicum (amount to taste).

Any variety of white cabbage is suitable - both early and winter.

1. As a rule, for “daily” pickling, cabbage is usually cut into squares or rectangles. This recipe is no exception - 4x4 cm squares will be ideal for a savory preparation. Chop and place the pieces into a 5 liter saucepan.
2. Peel and wash the carrots. To make it look beautiful, you can cut it into thin stitches or use a grater for the “loin”.
3. Remove the husks from the garlic and chop it, preferably into transparent slices.
4. Add chopped vegetables to the cabbage and move everything around thoroughly.
5. Marinade dressing won't take much time either. In water mixed with salt, granulated sugar and vegetable oil add laurel leaves, peppers (cut hot peppers into rings).
6. As soon as the marinade shows the first signs of boiling, turn off the gas, pour in vinegar and stir.
7. Pour the spicy marinade into the pan with vegetables and cover with a plate, the diameter of which will be slightly smaller than that of the pan. No additional weight is required, but you need to press the cabbage down well with a plate.
8. Room temperature is quite suitable conditions for pickling such cabbage. This will allow it to be ready for tasting within a day.
9. The next day, transfer the workpiece into glass jars and place them in the refrigerator.
10. Serve spicy cabbage with a subtle garlic aroma with golden-brown potatoes baked with butter and sprinkled with green dill.

Recipe 3. Marinated cabbage with beets: “Pelyusta in marinade”

For many, the Pelyustka recipe does not require any additional introduction. It is known that it received its name due to its similarity in shape and color to rose petals. the main role here is reserved for beets. It is she who turns the white shreds into “petals” with a pink tint. And the spices give them flavor and crunch.

Ingredients for the “pink dream”: a head of fresh cabbage weighing 1-1.2 kg, one large beet, one medium carrot, 5-7 garlic cloves, 4 beads of allspice, half a glass sunflower oil, a glass of 9% vinegar.

Prepare the marinade from: liter of water, 2 tbsp. spoons of salt, 3/4 cup of sugar.

1. Peel the cabbage from bad leaves, rinse, cut out the stalk and cut into slices 3 cm wide. You should start from the top of the head of cabbage and move down. Disassemble a layer of leaves into a convenient thickness and make small ones from large petals - cut lengthwise, and then into petal parts.
2. After water procedures, also cut beets and carrots. Carrots into thin, almost transparent circles, beets into small slices.
3. Peel the garlic, finely chop or cut into slices.
4. Place the chopped vegetables in a container. This could be a jar, deep bowl or pan. It is necessary to lay it out in layers and not too tightly. This way the appetizer will be mixed more evenly, marinated and colored better.
5. It's time for the marinade. Add salt and sugar to the water and let it boil. As soon as bubbling bubbles appear, turn off the stove and pour in vinegar. If the family prefers a spicy-sour taste, then add the amount of vinegar according to the recipe. For slightly or medium sour cabbage, 0.5-0.7 cups is enough.
6. Pour the finished hot marinade into a bowl with chopped vegetables. It’s better to stir the “petals” grandma's way- with your hands. This way the cabbage will turn a soft pink color more evenly, and the spicy marinade will get on every leaf. If the product is in a jar, then it is enough to spin it thoroughly and shake it several times. If the cabbage is pickled in a pan, press it down with a press (a jar of water). The cabbage will release additional juice, and the appetizer will be juicier.
7. “Pelustka” should be marinated at room temperature. She is given 24 hours for this.
8. After the allotted time has passed, place the appetizer in the refrigerator (pre-transfer the cabbage from the pan into jars).
9. Cabbage marinated with beets looks beautiful and bright. Therefore, it does not require additional decorations or dressings when serving.

Recipe 4. Marinated cabbage with bell pepper

Bell peppers add bright colors to pickled cabbage. The red companion will not only decorate, but also add a sweetish aroma. This recipe can be marinated for long-term storage(for the winter).

To make 2 liter jars of cabbage with pepper, you will need: 1 kg of winter white cabbage, 0.5 kg of sweet pepper, 1-2 onions, a couple of cloves of garlic, a pod of hot pepper (optional); spices: coriander, sweet peas, laurel leaves, dill seeds, etc.

Put in the marinade per 1 liter of water: 200 g sugar, 2 tbsp. spoons of salt, 100 ml of vinegar 9%.

1. Chop the prepared vegetables (cabbage, onion, garlic) into large strips. Place the cabbage in a saucepan, bowl or tub. Lightly knead with your hands to marinate better.
2. Wash the pepper, cut in half and remove the seeds and stem. In this form, blanch it in boiling water for 3-5 minutes. Cool and cut into strips. Place along with onions and garlic in a container with cabbage.
3. Season vegetables with your favorite spices. Mash everything slightly and mix well.
4. Prepare a classic marinade: combine all ingredients with water, stir until the crystals disappear and boil. After 5 minutes of boiling, pour in table vinegar. The degree of spiciness of the snack depends on the concentration of vinegar and spices in the marinade. Therefore, if desired, you can deviate from the recipe in one direction or another. In order for there to be enough marinade, you need to prepare it in liters about the same amount as cabbage in kilograms.
5. Pour the marinade mixture over the vegetables and stir until the liquid coats each piece well. Place pressure in the pan. Jars – shake and close the lids.
6. Let the cabbage marinate for at least a day. Keep refrigerated. But brighter taste qualities it will appear after 3-5 days.
7. If the snack is intended for long-term storage, then the jars of cabbage must be pasteurized (liter jars for 20 minutes). The rolled up and heated jars are taken out to a cool room and stored until winter or until your mouth waters.
8. Season pickled cabbage with bell peppers with aromatic homemade oil before serving.

Recipe 5. Aromatic pickled cabbage for the winter

For 3 liters of prepared snack you will need: forks of white cabbage (2 kg), 2 carrots, a head of garlic. Spices and herbs: 2 tbsp. spoons of salt, a glass of sugar, 7 cloves and black peppercorns; 1.5 tbsp. tablespoons of vegetable oil and 1.5 teaspoons of vinegar essence.

1. Remove the top damaged leaves from the head of cabbage. Cut the cabbage into square cubes or chop into strips.
2. Peel and chop the carrots on a grater or using a food processor.
3. Disassemble the garlic, peel and cut into slices.
4. Mix all the vegetables and place them in sterilized jars (not too tightly).
5. Before the jars are filled with the spicy marinade, the cabbage in them should be steamed with boiling water. To do this, fill the containers with ordinary boiling water and let stand for 15 minutes.
6. Boil water on the stove (you can drain it from jars). Add the prepared spices and herbs, bring to a boil and let the marinade simmer slightly for 2-3 minutes.
7. Remove the bowl with the spicy liquid from the heat, add oil and essence. Stir and fill the jars up to the neck.
8. Roll up the glass with a preservation key. Delicious canned cabbage, turned over and heated, should cool gradually.
9. Before placing the workpiece in the cellar or pantry for preservation, check the tightness of the rolled-up lids to see if the marinade has leaked.
10. You can treat cabbage to gourmets in a week, but it’s still better if it waits until the autumn-winter colds.

Recipe 6. Pickled cauliflower

Marinated cauliflower turns out no less tasty than white cabbage. And the taste of spicy inflorescences is very similar to mushroom.

To marinate the “curls” you will need: a head of cauliflower, one sweet and bitter pepper, 5-8 peas each of black and allspice, a bay leaf, 2 cloves, sprigs of dry dill, 3 garlic cloves, 1 tbsp. spoon of sugar, 2 teaspoons of salt, 2 tsp. vinegar 9%.

For a liter of marinade, prepare a tablespoon of sugar and 20 g of salt.

1. Wash and sterilize glass jars in a convenient way.
2. First place dill, pepper beads and bay leaves in dry containers.
3. Garlic and hot peppers remove husks and grains. Cut into slices and place in jars.
4. Rinse the kale. If there is damage or damage, cut it out. Disassemble the head into inflorescences and dry excess moisture.
5. Cut the sweet pepper, select the seeds, remove the tail and cut into half rings.
6. Place peppers and cabbage in layers in jars.
7. Pour boiling water over the vegetables and heat for 10 minutes, covered.
8. Repeat the “bath” procedure again, but this time leave for a quarter of an hour.
9. Cook the marinade mixture from water, salt and sugar, remove from the hot surface and pour in vinegar. Fill the jars with “curls” and peppers with marinade so that it completely covers all the vegetables.
10. Roll up the glass using sterilized lids. Turn it over, put on a “fur coat”, and after cooling completely, take it to a dark, cool room for preservation.
11. Serve like this: heat the pickled cabbage in a saucepan until it boils, drain the marinade and place on a plate. Drizzle melted water on top butter and sprinkle with crumbs of crackers.

Recipe 7. Pickled cabbage with apples

For 4-liter jars prepare: one large head of cabbage (2-2.5 kg), 10 Antonovka apples, 1 tbsp. granulated sugar, 2 tbsp. spoons of salt, peas of black and allspice, dill seeds.
Prepare the marinade from: 400 ml of vinegar 9%, 200 g of sugar and a liter of water.

According to this recipe, cabbage will have a delicate aroma and light apple sourness.

1. Remove wilted and damaged leaves from the cabbage head. Cut the head of cabbage into several pieces and chop into long strips.
2. Wash the apples, but do not peel them. Cut into pieces and remove the core and pits. Cut the slices into thin cubes.
3. Place the chopped cabbage and apples in a large bowl, sprinkle with sugar, salt, add aromatic peppers and dill seeds. Cover and leave to soak in juices and spices for 2-3 hours.
4. Prepare marinade filling. Pour vinegar into boiled water, add sugar and stir until the crystals disappear.
5. Pour marinade into jars to ¼ volume. Place the cabbage and apples and press down thoroughly, making sure that the water covers the cabbage.
6. 6. Place the jars in a large bowl of water for pasteurization. The water in the container should not boil, maximum 90 degrees. Liter jars 25 minutes is enough. If the volume of the cans is larger, then the pasteurization time should be increased.
7. “Apple” cabbage will be ready to eat in a week, but it’s better to wait until it gets cold – it will be tastier.

100 cabbage dressings are easy to pickle if you know some of the subtleties of preparation:

1. For pickling cabbage, you need to choose only mid-season and late varieties with crispy white-cream leaves and elastic heads of cabbage.
2. The optimal temperature for pickling cabbage is room temperature.
3. To slow down the pickling process, the cabbage must be moved to a place where the temperature does not exceed 0 degrees.
4. The cabbage will last longer if, after 3 days of marinating, it is transferred to clean, dry jars and filled with the marinade in which it was infused.
5. Iodized salt should not be used to pickle cabbage.
6. In addition to traditional spicy seasonings, cabbage goes very well with ginger.
7. You should not pickle cabbage in large portions for the winter. This vegetable is available at any time of the year, so you can prepare a couple of jars, sample it with the whole family and move on to another delicious recipe.

– one of the favorite folk preparations for the winter. “Cabbage is not empty - it flies into the mouth itself,” people say. And it is true! Delicious, crispy and spicy cabbage just begs to be put into your mouth. And if it is prepared according to a proven recipe and flavored with love, then winter will definitely bring together the most dear and close people.