Not for everyone. I like. I cut about a medium-sized head of cabbage into large cubes 5-10 cm, put them in a container, sprinkle them with carrots, dill, crushed garlic (according to the recipe - half a glass, I like it, my family - not so much. So, you can decide with garlic - less, or without it.) For a liter of water: 1 glass of sugar, 2 tbsp. l. salt, 1 cup rast. butter, 0.5 cup. vinegar. I fill it with hot brine and place the load. The cabbage doesn’t always close, then I crush it some more. After a day you can eat it or put it in jars or in the refrigerator. Because for reasons unknown to me, it can “slime.”
Victor Danchev
Try this: 2-3 carrots, 1 small head of garlic,
2 kg of cabbage. Finely chop everything and put it in a saucepan (5 liter). Brine: 1.25 liters of water, 2/3 tbsp granulated sugar, 2 tbsp salt, 1 tbsp. oil, dessert spoon of 70% vinegar essence. Boil the mixture and pour over the vegetables. After it cools down it's moist to eat.
As an option: CABBAGE SALAD WITH BEET,
1 kg kaputa, shredded
2 small beets, 1 apple, 2 carrots, grated on a coarse grater
2 cloves garlic, finely grated
Marinade:
400 ml water
0.5 stack of sand
0.5 cup extra oil
1 tbsp salt without top
when it boils add 0.5 cup of vinegar. Bring to a boil, pour in the cabbage, add the weight. Ready the next day. Bon appetit.
Maybe you are right: Pickling cabbage in 12 hours
Pickling cabbage in 12 hours
Pickling cabbage in 12 hours - tasty and fast. When you urgently need sauerkraut, this recipe is for you.
Shred the cabbage into a 3-liter jar (do not pack it tightly).
Prepare the brine: 1.5 liters of water, 1 tbsp. spoons of granulated sugar, 3 tbsp. l. salt, 2 tbsp. vinegar.
Let's boil. Pour hot brine over the cabbage (warm the jar so it doesn’t burst).
Ready in 12 hours.
It’s tasty, keeps quickly and for a long time, and you don’t need to make a lot.
Sauerkraut in marinade (quick method)
Ingredients:
cabbage - 1 kg
carrots - 1 pc.
beets - 1/4 pcs
Marinade:
water - 1 liter
sunflower oil - 1 cup
salt - 2 tablespoons
three percent vinegar - 1 glass
Cut the head of cabbage into 8 pieces, cut out the stalk. Grate the carrots and beets. We put everything in layers three liter jar, add 5-8 cloves of garlic. Boil the marinade and pour into a jar. A day later the cabbage is ready. Keep refrigerated:
A method for quickly salting cabbage with hot brine will make it possible to short term get a delicious finished dish. This appetizer will perfectly diversify the table and serve as an excellent addition to meat, fish, etc.
A quick way to pickle cabbage with hot brine
Ingredients:
- white cabbage – 995 g;
- carrots – 55 g;
- bell pepper – 55 g;
- black pepper – 10 peas;
- dry bay leaf – 2 pcs.;
- crystal sugar – 30 g;
- vinegar 6% – 65 ml;
- salt - to taste;
- vegetable oil – 45 ml;
- drinking water – 120 ml.
Preparation
Finely chop the white cabbage, and cut the carrots and processed peppers into strips. Then mix the vegetables in a bowl, throw in the peppercorns and dry Bay leaf. Place the contents in jars and pour in the boiled marinade prepared from drinking water with the addition of table vinegar, butter, sugar and salt. After about 3 hours, the pickled spicy cabbage is ready to serve.
Quick cabbage marinated in hot brine
Ingredients:
- fresh white cabbage – 2 kg;
- carrots – 55 g;
- garlic - to taste;
- filtered water – 990 ml;
- table vinegar– 195 ml;
- coarse salt – 30 g;
- crystal sugar – 95 g;
- - 5 pieces.
Preparation
Chopping cabbage in large pieces, and peel the carrots, chop them on a coarse grater and transfer the vegetables to a bowl. Squeeze a few cloves of garlic into them and stir with your hands.
Throw salt, sugar into the water, add diluted vinegar, vegetable oil and throw in bay leaves. Boil the contents, pour in the cabbage and place pressure on top. After a few hours, delicious instant cabbage with garlic in hot brine is ready for tasting.
A quick way to pickle cabbage with hot brine and vinegar
Ingredients:
- white cabbage – 985 g;
- carrots – 65 g;
- – 5 g;
- garlic – 3 cloves;
- coarse salt – 10 g;
- drinking water – 120 ml;
- sugar – 75 g;
- vegetable oil – 110 ml;
- vinegar 6% – 80 ml.
Preparation
Finely chop the cabbage, and peel and grate the carrots and garlic. Place the prepared vegetables in a pan, sprinkle with turmeric and mix with your hands. For the marinade, boil water, add vinegar, vegetable oil, sugar and salt. Quickly pour the pickled cabbage with hot brine and vinegar and place under pressure. About a day later beautiful and delicious snack will be ready.
Cabbage in Hot Brine is a very familiar dish that can be prepared in minutes. This recipe uses the most readily available ingredients, so anyone can make this snack. Sauerkraut it comes out very juicy, crispy and incredibly tasty. It can be served on a plate with various pickles; pickled cucumbers, tomatoes, bell peppers are perfect - you’ll get a wonderful assorted appetizer. From such a blank you can make quick salads, for example, a vinaigrette, or even stew it with meat and vegetables. Cabbage in hot brine with garlic and vinegar is perfect for preparing first courses, side dishes, casseroles, and pies.
Ingredients
- White cabbage - 1 kg;
- Carrots - 200 g;
- Garlic - 1 head;
- Water - 1 l;
- Salt - 2 tbsp;
- Sugar - 100 g;
- Vinegar - 80 ml.
Preparation
Rinse the white cabbage under water and remove the outer leaves. Cut off any damaged areas of the vegetable using a sharp knife. Divide the head into several quarters or parts so that it is convenient for you to chop it. Using a sharp knife, cut the cabbage into medium or small strips. You can also use a food processor or a special shredder. Place the shredded cabbage in a large bowl for easy mixing with the rest of the ingredients.
Peel the carrots and rinse under running water. Grate it on a coarse grater or cut it into thin strips, and then add it to the bowl with the cabbage. Also peel the garlic cloves and try to cut them as finely as possible into slices or cubes. You can use a grater or a special press. Add to other vegetables.
Now you need to make hot brine for instant cabbage. Bring one liter of water to a boil, add salt, sugar and vinegar. If desired, you can add a bay leaf and a few clove flowers. Stir the brine thoroughly and bring it to a boil.
Transfer the vegetable mass into a convenient container or container with a lid. Pour hot brine over it and lightly press with a spoon so that all the chopped vegetables are covered with liquid. If the marinade is not enough, don’t worry, after a while the cabbage mass will settle. Cover with a lid and leave to brew for 1.5-2 hours, in a room at room temperature.
Cabbage with garlic hot pour completely ready. Post it on beautiful dish, garnish with herbs and serve as a salad or use to prepare other dishes. Store the product in the refrigerator, covered. Bon appetit!
Note to the owner:
- The longer the cabbage sits, the tastier it will be. This is the beauty of almost all pickles.
- You can add a few apples during the cooking process. They should be peeled and grated on a coarse grater. The cabbage will acquire an original taste.
- If you use this cabbage to make salads, be sure to squeeze the juice out of it. This will extend the shelf life of the dish.
- Try also the recipe, it also uses hot brine.
Cabbage is an extremely healthy vegetable. It contains many vitamins and minerals. In addition, there is a large number of recipes using this vegetable. The most popular of them is quick hot pickling of cabbage. This snack has great taste qualities. It goes well with any dish and can be used as an ingredient for salads, dumplings, pies, etc.
Secrets and features of hot pickling cabbage
In order for quick cooking using the hot method to turn out to be as tasty and crispy as possible, you should follow some rules during the preparation process. You need to choose the right vegetables. The cabbage variety that ripens in September or October is more suitable for pickling.
As a rule, the ideal vegetable for pickling is the one that was affected by the first frost. It is also worth paying attention to the shape of the head of cabbage. If it looks slightly flattened, then it is suitable for blanks.
The heads of cabbage must contain a certain amount of sugar. This ensures the product undergoes proper fermentation.
To create a quality product you need to select good salt. It should not contain any additives. Coarse sea salt works well, but be sure it's clean before cooking.
Many recipes use vinegar. To make the product healthier, it should be apple or wine. It can also be replaced with lemon, plum juice or citric acid.
Important! In order for the product to look attractive and retain its taste, the marinade should always cover the cabbage. That is why oppression should be used for salting.
In addition, there is another secret, which is most likely just a sign. Our ancestors believed that it is best to pickle vegetables during the new moon or the waxing moon. It was believed that cabbage cooked during this period turned out to be tastier and of higher quality.
Hot pickled cabbage recipe
To make this product you will need the following ingredients:
- 250-300 g cabbage;
- 100 g carrots;
- 100 g bell pepper;
- 1 tbsp. l. sea salt;
- 2 tbsp. l. Sahara.
How to do:
- Rinse the head of cabbage with cool water and dry it at room temperature.
- Finely chop the vegetable on a shredding board.
- Remove the peel from the carrots, wash and grate on a fine grater.
- Remove seeds from peppers and trim off stems. Cut vegetables into thin slices.
- Mix all ingredients and place in sterilized jars.
- Boil 1 liter of water, add sea salt and sugar.
- When the liquid has boiled for a few minutes, remove it from the heat and pour it into a container with vegetables.
- After 24 hours the product will be completely ready.
Quickly pickling cabbage with hot brine and vinegar
To prepare pickles with vinegar, you will need the following ingredients:
- 1 kg cabbage;
- 300 g beets;
- 1 garlic clove;
- 4 laurel leaves;
- ½ tsp. allspice ground;
- 2 clove stars;
- 2 tbsp. l. sea salt;
- 200 g sugar;
- 200 g table vinegar.
How to do:
- Rinse the cabbage under water and dry.
- Cut the head of cabbage into several pieces.
- Divide each part of the vegetable into slices.
- Cook the beets for half an hour.
- When it cools down, cut it into small cubes.
- Place vegetables in a jar (alternate layers).
- Place laurel leaves and a head of garlic between the layers.
- Boil water, salt it, add sugar.
- After a few minutes, add table vinegar.
- Pour the liquid into the container with the vegetables.
- When the jars have cooled at room temperature, place them in a cool place.
- The pickling will be ready after 24 hours.
Terms and conditions of storage
The shelf life of hot pickled cabbage directly depends on storage conditions:
- If you keep the product in a wooden barrel at a temperature of -1°C to +4°C, it will last at least 8-9 months.
- The product in a glass container at the correct temperature can only be stored for 14 days after salting. However, the shelf life can be slightly extended by adding a small amount of sunflower or olive oil to the jar.
- If the temperature of the room in which the product is stored is +5-10°C, it can be consumed in the first 5 days after preparation.
- If you keep the product in a polymer film, it will last about 7 days at a temperature of +4°C.
Conclusion
Quick hot pickling of cabbage is an excellent appetizer that is really easy to prepare. If you follow the recipe recommendations exactly, the preparations will come out very tasty and crispy. You can please your family and friends with this product.
Cabbage is a vegetable that maintains vigor and a cheerful, calm mood.
In Russia, cabbage has long been treated with love and respect. Cabbage is good in any form, but quick-cooking pickled cabbage, of course, is beyond any competition. Almost everyone loves it - spicy and crispy or tender and juicy.
Instant pickled cabbage is a welcome guest on any table. It is an excellent addition to meat, fish, and many other dishes. You can pickle any type of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. The red cabbage is tougher, but if properly marinated, it becomes soft and tender. Good for quick marinating also cauliflower, Brussels sprouts and broccoli.
Pickling, unlike fermentation, allows you to get quick results. As a rule, for pickled cabbage, a marinade is first prepared, which is poured into finely shredded or cut into large pieces of cabbage, as well as its accompanying ingredients. Instant pickled cabbage retains all its beneficial features and does not lose vitamins. And there are apparently no recipes for quick pickling of cabbage! Here are just a few of the countless numbers that we are happy to offer you.
Pickled cabbage “Bystraya”
Ingredients:
1.5-2 kg of white cabbage,
1 carrot,
2-3 cloves of garlic,
1 liter of water,
200 ml vegetable oil,
200 ml table vinegar,
3 tbsp. with a pile of salt,
8 tbsp. Sahara,
5 bay leaves.
Preparation:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar to the water, vegetable oil and bay leaves and boil. Pour the resulting marinade over the cabbage and place pressure on top. After 2-3 hours the cabbage is ready and you can eat it.
Pickled cabbage with raisins “Right to the table”
Ingredients:
1 medium head of cabbage,
3 carrots,
2 onions,
1 head of garlic,
100 g washed raisins,
1 tbsp. salt,
500 ml water,
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.
Preparation:
Chop the cabbage thinly, sprinkle with salt and rub with your hands until the juice comes out. Peel and wash the remaining vegetables. Grate the carrots on a coarse grater, grate the onion on a fine grater, and pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and stir. Prepare the marinade: add sugar to boiling water, add vegetable oil and bring to a boil again. Add vinegar, stir and pour into the cabbage in small portions. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.
Pickled cabbage “Plus two carrots”
Ingredients:
3 kg cabbage,
2 carrots,
1 head of garlic.
For the marinade (per 1 liter of water):
1 stack Sahara,
2 tbsp. salt,
½ cup vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.
Preparation:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Place everything in a saucepan, pour in hot marinade and place under pressure. When everything has cooled down, remove the pressure and store the finished cabbage in the refrigerator.
Pickled cabbage with carrots and sweet peppers
Ingredients:
1 kg white cabbage,
1 carrot,
1 Bell pepper,
10 black peppercorns,
2 bay leaves,
1 tbsp. salt,
2 tbsp. Sahara,
5 tbsp. 6% vinegar,
¼ cup vegetable oil,
½ cup water.
Preparation:
Finely chop the cabbage, carrots and peppers into strips. Stir the vegetables, add peppercorns, bay leaves, place in jars or pans and pour boiling marinade over them. If you decide to cook cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready for dinner.
Cabbage marinated with onions
Ingredients:
2 kg white cabbage,
3 onions,
black peppercorns,
Bay leaf.
For the marinade:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
1 incomplete stack. 6% vinegar.
Preparation:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Place the vegetables in a jar or pan (pepper and bay leaf on the bottom) and pour in the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.
Cabbage with turmeric “Sunny”
Ingredients:
1 head of white cabbage,
1 carrot,
1 tsp turmeric,
3 cloves of garlic,
1 tbsp. salt,
½ cup water,
½ cup Sahara,
½ cup vegetable oil,
½ cup 6% vinegar.
Preparation:
Chop a head of cabbage. Chop the garlic and grate the carrots. Place everything in a saucepan, sprinkle with turmeric and stir. For the marinade, boil water with vinegar, oil, sugar and salt. Pour still hot marinade over the cabbage and set pressure. In a day, the beautiful “sunny” cabbage will be ready.
Pickled cabbage with beets and garlic
Ingredients:
3 kg white cabbage,
1 beetroot,
1 carrot,
7 cloves of garlic.
For the marinade (per 1 liter of water):
1 stack 6% table vinegar (a little less is possible),
½ cup vegetable oil,
1 stack Sahara,
2 tbsp. with a pile of salt,
black peppercorns - to taste.
Preparation:
Chop the cabbage coarsely or into squares. Cut the beets and carrots into pieces. Place the cabbage in a saucepan of suitable size, sprinkle it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour it over the cabbage. Then cover the cabbage with a plate and set pressure. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready to eat.
Cabbage with horseradish
Ingredients:
2 kg white or red cabbage,
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (per 1 liter of water):
20 g salt,
20 g sugar,
1 cup 6% vinegar.
Preparation:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips and pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour the marinade over everything, and in a few days the wonderful pickled cabbage with horseradish will be ready.
Cabbage marinated with pepper and lemon
Ingredients:
3 kg cabbage,
1 kg sweet pepper,
1 lemon.
For the marinade (per 1 liter of water):
½ cup honey,
2 tsp salt.
Preparation:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars and fill with boiling brine. Cover the tops of the jars with plastic lids and place in a cool place for a day.
Pickled cabbage "Provencal"
Ingredients:
1 kg white cabbage,
2 carrots,
500 g grapes,
300 g apples.
For the marinade:
1 liter of water,
1 tbsp. salt,
70 g sugar,
100 ml vegetable oil,
½ cup 5% vinegar,
Bay leaf,
ground cinnamon,
black and allspice peas.
Preparation:
For the marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in vinegar and oil. Chop the cabbage and carrots, add sliced apples and grapes, mix everything. Place the mixture tightly in a bowl and pour in the marinade. Soak the cabbage for a day at room temperature, then in the cold for a day.
Pickled red cabbage “Quickly”
Ingredients:
1.5 kg red cabbage,
1 carrot,
2-3 cloves of garlic,
1 tbsp. salt.
For the marinade (per 500 ml of water):
2 tbsp. Sahara,
1 tbsp. coriander seeds,
½ tbsp. cumin,
½ tbsp. peppercorns,
150 ml apple cider vinegar,
Bay leaf.
Preparation:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, place in a saucepan and mix the vegetables with salt. There is no need to grind to form juice, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade simmer with the spices for 2-3 minutes, then pour in the apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade through a sieve to filter out the spices. Let cool, then cover the dish with a lid and put it in the refrigerator. In 4 hours the cabbage will be ready.
Pickled cabbage with cranberries
Ingredients:
2 kg white cabbage,
400 g carrots,
350 g cranberries.
For the marinade:
1 liter of water,
50 g salt,
100 g honey,
100 ml 6% apple cider vinegar.
Preparation:
Carefully sort the cranberries and wash them well. Shred the cabbage, grate the carrots and mix in a bowl with the shredded cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over the vegetables and cranberries. Cover the top of the pickled cabbage with a plate on which you place pressure, and leave it like that in a cool place for 2-3 days. Store the finished cabbage in the refrigerator.
"Spicy"
Ingredients:
2 small heads of cabbage,
1 small beet,
3 cloves of garlic,
½ pod of dry hot pepper,
1 liter of water,
200 g sugar,
5 tbsp. vegetable oil,
3 tbsp. salt without top,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.
Preparation:
Remove the top leaves of the cabbage, cut the heads of cabbage into four parts, cut out the stalks, then cut into squares. Finely chop the garlic. Place chopped cabbage in a clean three-liter jar, adding garlic periodically. From time to time, compact the cabbage in the jar (the cabbage should be up to the hangers of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot peppers, peeled and cut into small cubes beets, bay leaf, allspice. Place the pan on the fire, bring the marinade to a boil, then reduce the heat and simmer for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour the hot marinade over the cabbage and leave on the counter to cool. Cover the cooled jar of cabbage with a lid and place it in the refrigerator. In 12 hours the cabbage will be ready.
Cauliflower "Aromatic"
Ingredients:
1.5 kg cauliflower,
2 large sweet peppers,
2 carrots,
4 cloves of garlic,
1 bunch of parsley,
salt, pepper, bay leaf - to taste.
For the marinade:
1 liter of water,
3 tbsp. Sahara,
2 tbsp. with a pile of salt,
3 tbsp. 9% vinegar,
⅔ stack. vegetable oil.
Preparation:
Cut the pepper into strips, grate the carrots on a coarse grater, and cauliflower disassemble into small inflorescences. Dissolve salt in water and bring the solution to a boil. Place the cauliflower in this brine and let it stand in it for about 10 minutes under closed lid, but don't cook. Then remove the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix the vegetables and place in a jar, add parsley and garlic cloves, pour in the marinade and close the lid. Wrap the jar in a wool blanket or cotton blanket and let it sit warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.
Pickled Brussels sprouts
Ingredients:
1 kg Brussels sprouts,
2 onions,
6 bay leaves,
3 stacks 9% vinegar,
3 stacks water,
2 tbsp. Sahara,
2.5 tsp. salt.
Preparation:
Wash the Brussels sprouts, peel off old leaves, place in a saucepan, cover with water, cover with a lid and put on fire. Cook for 2 minutes, then quickly transfer to ice water. After a while, drain the water and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the jars of cabbage. Then pour vinegar and water into the pan, add sugar, salt, stir and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving a little space. Close the jars tightly with lids, let them cool and refrigerate for a day.
Pickled cabbage “Delicious duet”
Ingredients:
300 g broccoli,
1 fork cauliflower,
1 carrot,
6 cloves of garlic,
1.5 liters of water,
8 tbsp. Sahara,
4 tbsp. salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.
Preparation:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaves and boil. Wash the broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and place in a bowl for marinating, pour over the hot marinade, then cool and leave for a day.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina