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

It's quite simple and quick way pickle the cabbage into pieces.

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 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 the hot marinade: dissolve salt, sugar, vinegar and vegetable oil. 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.

Pickled cabbage is one of the popular preparations, the recipes for which we will prepare. Now is the time to marinate it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will be healthy, pleasantly crunchy with a sweet and sour taste. This pickled cabbage can either be prepared for the winter, or you can prepare it quickly and eat it the next day as a ready-made dish by chopping the onion and pouring oil on it. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes away with a bang. This way you can find your favorite pickled cabbage recipe. I suggest you get acquainted with another delicious homemade recipe.

Instant pickled cabbage recipe

Ingredients:

• cabbage - 2.5 kg
• garlic - 3-4 cloves
• carrots - 5 pcs.

For the marinade:

• water - 1 liter
• sugar - 1 glass
• vinegar - 0.5 cups (100 ml)
• vegetable oil - 0.5 cups (100 ml)
• salt - 2 tbsp

Preparation:

1. Wash all vegetables.
2. Finely chop the cabbage.
3. Wash the carrots, peel and grate on a coarse grater.
4. Gently mix the cabbage and carrots with your hands, no need to crush. Finely chop the garlic and add to the carrots and cabbage.
5. Place everything in a deep saucepan

Preparing the marinade:

1. To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
2. Boil water in a saucepan, add all the necessary ingredients, stir.
3. Pour the hot marinade over the cabbage and cover with a lid.
4. After a day you can try the cabbage. Place the finished pickled cabbage in jars and place in the refrigerator.

Bon appetit!

Pickled cabbage in tasty pieces

Ingredients:

• white cabbage - 1 fork, 2 kg
• carrots - 2 pcs.
• sweet pepper - 1 piece (optional)
• garlic - 3 cloves

For the marinade:

• water - 1 liter
• vegetable oil - 1 cup (200 ml)
• table vinegar– 1 glass (200 ml)
• salt - 3 heaped tbsp
• sugar - 8 tbsp. spoons
• bay leaf 2 - 3 pcs

Preparation:

1. Wash all vegetables
2. Cut cabbage into large pieces
3. Peel the carrots and grate on a coarse grater.
4. Cut the sweet pepper into thin strips. (Pepper optional.)
5. Peel the garlic, chop and mix with carrots.
6. Place all vegetables in a saucepan. Place the vegetables in layers, a layer of cabbage, then a layer of carrots and garlic.

Preparing the marinade:

1. To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
2. Pour the hot marinade over the cabbage and place a weight on top, it can be an inverted plate.

When the marinade has cooled, our pickled cabbage will be ready to eat in 2-3 hours.

Bon appetit!

Pickled cabbage with cranberries - step-by-step recipe

It is very easy to prepare this cabbage; it turns out very tasty and appetizing. The marinade gives it crunch, and the cranberries add sourness and piquancy.

Ingredients:

• Cabbage - 2 kg
• Carrots - 1-3 pcs.
• Cranberries - 40 g (1 handful per 1 kg of cabbage)

For the marinade:

• Water - 1 liter
• Salt - 1 tbsp. l
• Sugar - 1 tbsp. l
• bay leaf - 1-2 leaves
• allspice - 2-3 peas
• Vinegar - 0.5 cups
• Vegetable oil - 0.5 cups

Preparation:

Wash the cabbage and remove the top leaves. Chop and place in a deep bowl. To keep the cabbage crispy, chop it not too finely.

Peel the carrots. Use a knife to cut it into thin slices (you can grate it using a Korean cabbage grater). Add 1-3 carrots to taste.

Preparing the marinade:

Pour water into the pan, add salt, sugar and vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We wait for the marinade to boil and the sugar and salt to dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour the marinade over the cabbage and put it under pressure for two days. The appetizer of pickled cabbage with cranberries is ready.

Bon appetit!

Pickled cabbage with beets one day in advance

This cabbage is prepared very quickly and easily within a day. Attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.

Considering the fact that winter is approaching, at this time you always want salted cabbage. How nice it is to set the table with pickled vegetables, boil the potatoes and serve everything together with herbs. You can ferment cabbage different ways. My mother always prepared pickled cabbage this way: she mashed the vegetables with her hands, salted them and tamped them into jars. But this method, if you know, is long and sometimes you don’t want to wait and eat here and now. Therefore cabbage quick salting drenched in hot marinade is ideal for such cases. I hope mine detailed recipe with photos will help you prepare the perfect quick snack.




Required Products:

- 1 kg of white cabbage,
- 1 PC. carrots,
- 2 cloves of garlic,
- 1 tables. l. salt,
- 2 tables. l. granulated sugar,
- 0.5 l of water,
- 4 tables. l. 6% vinegar (apple vinegar),
- 3 tables. l. vegetable oil.

Recipe with photos step by step:

Chop the cabbage with a sharp knife to form fine fibers. Choose dense, firm, white cabbage. If you buy cabbage at the market, then ask the seller if this cabbage is suitable for pickling.




Grate the juicy, sweet carrots on a coarse grater. It is important to choose large carrots that will be tasty and complement the cabbage.




Mix the vegetables, lightly press with clean and dry hands.




Add some garlic, cutting it into slices. Garlic will add flavor and piquancy to vegetables.






Boil water for the marinade, add salt and granulated sugar. When the water boils, mix it with salt and sugar.




Pour vegetable oil and 9% vinegar into the marinade. I always have a large bottle of table vinegar, which I use for all preparations.




Pour the hot marinade over the cabbage and let it marinate for 8-10 hours at room temperature. I usually cover a bowl of cabbage with a lid and forget about it. When time will pass, ready-made cabbage is served to the table.

Best Recipes instant cooking pickled and sauerkraut using hot brine.

Every experienced housewife always has in stock many different delicious recipes for pickling cabbage. It seems that nothing can surprise her anymore. Have you tried pickling cabbage using a hot method? If not, then this article is for you. For beginners and experienced housewives offer some delicious recipes pickling cabbage in the fastest way.

Instant cabbage with garlic in hot brine: recipe in jars

1 option

Option for marinating in large slices with the addition of garlic

We prepare products:

1. Water - 3.0 l
2. White cabbage - 4-6 kg
3. Fresh carrots - 3-6 pcs.
4. Garlic -9-12 cloves
5. Salt - 4 tbsp. l.
6. Sugar - 225 g
7. Vinegar 70% - 2 tbsp. l.
8. Ground black pepper - 2 tsp.
9. Allspice - 2-3 peas

Technological process:

• We start by preparing the brine:

1. Pour cold water into a suitable size pan
2. Add salt, sugar, pepper powder
3. Boil until the bulk products dissolve
4. Add vinegar
5. Turn off the stove

• We clean the cabbage from the top leaves
• Cut into large pieces(9-10 pcs.)
• Grate the washed and peeled carrots on a medium grater.
• Combine in a large bowl with cabbage
• Chop the garlic cloves and add to the vegetables
• Pour the boiled hot solution over the cabbage
• Mix quickly
• Transfer to jars
• After the jars have cooled, put the preparations in the refrigerator
• After a day, the cabbage is ready to eat

Option 2

Finely shredded cabbage for hot pickling, with cloves of garlic

Products:

1. Cabbage - 1 kg
2. Carrots - 2-3 pcs.
3. Garlic - 6 cloves
4. Sugar - 120 g
5. Salt -1 tbsp.
6. Water - 0.5 l
7. Allspice and black pepper - 5 peas each
8. Vegetable oil - 140 ml
9. Vinegar essence 9% - 10 tbsp.

Cooking steps:

• Shred the head of cabbage into thin long strips
• Three large carrots
• Pass the garlic cloves through a garlic press
• Mix vegetables in a deep bowl
• In the usual way, cook the brine from the remaining ingredients, immediately after boiling, pour it into the vegetable mixture
• Cover the cabbage with a plate and press a jar of water on top
• After 3-4 hours, transfer the finished cabbage to jars
• Pack with plastic lids
• Store in a specially designated cool place, for example, in a cellar

Quick hot pickling of cabbage and beets: recipe in jars

Variations with the addition of beets

1 way

To prepare you will need:

1. Medium-sized, dense cabbage head
2. Large beets - 1 pc.
3. Garlic ( small size) - 1 head
4. Laurel tree leaves - 4-5 pcs.
5. Allspice and crushed black pepper - 0.5 tsp each.
6. Carnation - 2 stars
7. Non-iodized salt - 2 tbsp.
8. Sugar and table vinegar - a glass each

Preparation:

• Boil beets for no more than 30 minutes
• While it's cooking, let's take care of the cabbage:

1. Cut the fork in half
2. Then we divide it into several larger parts
3. We cut each piece into separate plastics

• Cut the cooled finished beets into squares
• Place in dense layers, mixed with cabbage, in a jar. Add a bay leaf and a clove of garlic to each row.
• For the brine:

1. Dissolve all remaining products in water, except vinegar
2. Boil for 2-3 minutes, add vinegar essence

• Pour the hot brine over the vegetables
• Cool the jars and refrigerate
• After a day the product is ready for use

Another option for unusual cabbage starter

Ingredients:

1. Head of white cabbage - 2 kg
2. Carrots - 2 pcs.
3. Beets - 1 pc.
4. Water passed through a filter -1 l
5. Sugar -150 g
6. Salt - 3 tbsp.
7. Sunflower oil and table vinegar - 150 g each
8. Bay leaf - 2 pcs.
9. Allspice - 3-4 peas
10. Garlic - 4 cloves

Preparation:

• Cut the cabbage into squares measuring 5 by 5 cm
• Three carrots and beets (raw) on a medium grater
• Mix vegetables in a small bowl
• Let's cook the marinade from the remaining ingredients. Pre-clean the garlic and chop it. Add vinegar just before removing the pan from the stove
• Cover the sliced ​​vegetables with boiling water from the prepared brine.
• We stand under oppression for a day
• After the set time has passed, pack into jars
• If you want to receive spicy dish, add a pod of hot pepper

Video: Cabbage Pelyustka - quick pickled cabbage

Cabbage in hot brine with vegetable oil

A few original additives will radically change the taste

The product prepared using this method can be eaten after just a couple of hours.

For forks weighing two kilograms you will need:

1. 3 apples
2. 2 carrots
3. 150 g cranberries
4. 1 liter of water
5. 1 tbsp. olive oil
6. 2 tbsp. salt
7. ¾ tbsp. vinegar 9%
8. 250 g sugar
9. 1 head of small garlic

Let's start cooking:

• Cut the head of cabbage into voluminous layers
• Three carrots on large teeth
• Cut the fruit into large slices
• Boil the remaining ingredients in water - 4-5 minutes
• First peel the garlic. Boil it whole in brine without cutting it into slices
• Place the chopped products in a stainless steel bowl one by one:

1. Cabbage
2. Apples
3. Carrot
4. cranberries
5. If necessary, duplicate layers
6. Finishing layer - cabbage

• Pour boiling marinade into vegetables
• Cover the top with any oppression
• After 2-3 hours the dish is considered ready

Cabbage pickled with hot brine

Frivolous honey addition

Components:

1. Cabbage - 1 kg
2. Carrots - 1 pc.
3. Water (preferably settled) -1 l
4. Salt (preferably sea) and honey - 25 g each

Technology:

• Slice the vegetables as thinly as possible
• Mix, fill in a thick layer into a glass container
• Bring water to a boil
• Add a portion of salt and honey, keep on medium heat until the honey dissolves
• Filling containers with hot liquid
• Cover with a clean towel
• Ferment in a warm room for about 48 hours
• Then close the lid thoroughly
• Store in a cool place

This cabbage is not only very tasty, but also even more healthy. Due to a small amount of honey, it improves immunity well, and the resulting infusion helps improve the functioning of the cardiovascular system.

Quick cabbage in hot brine without vinegar

Marinate with red pepper

Main components:

1. Cabbage head - 0.5 kg
2. Carrots (without core) - 2 pcs.
3. Red pepper (medium size) -1 pc.
4. Water - 1-1.5 l
5. Coarse salt - 45 g
6. Sugar - 90 g

Chronology of the process:

• For cabbage we use a small shredder, three carrots of any size, at our discretion
• Remove the core and seeds from the sweet pepper and cut it into long strips
• Combine the chopped vegetables, carefully grind and mix
• Pack in a prepared glass container
• Soak in hot infusion made from the remaining ingredients
• Kvasim for no more than one day, keeping it at room temperature
• Place the finished product in a cool pantry.

Hot brine cabbage quick method with vinegar

The most affordable option

1. Forks of freshly harvested cabbage - 1 kg
2. Small carrots - 1 pc.
3. Water (filtered) - 1.5 l
4. Table 9% acetic acid, vegetable oil - 1 tbsp.
5. Coarse salt - 100 g
6. Granulated sugar (fine) - 225 g
7. Laurel leaves - 7 pcs.
8. Black peppercorns - 8 pcs.

Cooking technology:

• Grind the vegetable fruit, peeled from the top leaves, into noodles
• Pass carrots through a grater to cut vegetables in Korean
• Mix in a large container vegetable preparation, put bay leaves and peppercorns
• Cook the spicy liquid composition:

1. add measured salt and sugar portions into boiling water
2. after boiling, pour in the prescribed portions of vinegar essence and oil
3. With the filling just removed from the stove, carefully pour the prepared mixture until the container is completely filled

• Cover the container with pickles with a cotton towel
• We stand for three days in a room at room temperature.
• Next, we push it into containers for storage or immediately taste it.

So, cabbage is quickly prepared without the usual long fermentation. The essence, combined with hot pouring, speeds up this process.

As a result, a wonderful preparation can be eaten within a day, and in some cases, after a few hours.

Video: Quick sauerkraut, pickled cabbage recipe