Pickled cabbage in a jar: very tasty cabbage recipes for the winter. Pickled early cabbage in jars: recipes

Greetings, my dears!

Today’s article is devoted to winter harvesting of cabbage - unusual healthy vegetable, which saves all its beneficial properties both marinated and stewed. It is especially valuable because it contains vitamin U, which is very rare in nature and has a beneficial effect on digestive system person, up to the healing of ulcers.

Juice sauerkraut has healing properties hangover syndrome, and its pickled fruits, consumed before a feast, help protect the body from severe intoxication. Moreover, this vegetable is a record holder for vitamin C content. Therefore, to avoid its deficiency in winter, it is enough to eat 100 g of sauerkraut daily.

The only people to whom it can cause discomfort are pregnant and lactating women, and even then not always. Unfortunately, cabbage was not suitable for me during pregnancy, as it contributed to excessive gas formation. And during breastfeeding It is not recommended to use it so as not to provoke.

When preparing preparations with this vegetable, almost all recipes use vinegar or its essence, as well as vegetable oil. Cooking cabbage for the winter is quite easy and quick. After all, as a rule, complete and delicious snack or even an independent dish are ready in just a few hours.

This salad turns out so tasty and healthy that it instantly flies off the table. Therefore, so that your household does not reproach you for being thoughtless, prepare more of this yummy food.

Ingredients:

• 1 kg cabbage
• 3-4 carrots
• 5-7 cloves of garlic
• 0.5 glasses of water
• 0.5 cups sugar
• 1 tablespoon salt
• 10 tablespoons vinegar 9%

Shred the cabbage, grate the carrots, and chop the garlic. Mix everything well.

Prepare the brine: add vegetable oil, sugar and salt to a saucepan with water.

Place on the stove and wait until it boils. Don't forget to stir our brine regularly.

Add vinegar to the saucepan.

Pour the prepared marinade over the cabbage.

We thoroughly crush our winter salad. Cover with a lid to let it sit for 2-3 hours, then close it in jars.

Recipe for winter cabbage pieces with beets

This vitamin snack is very easy and quick to prepare. Reader Svetlana from the city of Vitebsk shared the secret of its preparation with me. Try it, and you will definitely thank her for such a wonderful preparation!

Take:

• Cabbage – 1 pc.
• Beetroot – 1 pc.
• Garlic – 3-4 cloves
• Bay leaf – 3-4 pcs.
• Peppercorns – 5-6 pcs.
• Salt – 2 tablespoons
• Sugar – 150 gr.
• Vegetable oil - half a glass
• Vinegar 9% – 150 gr.
• Water – 1 liter

Cooking method in stages:

Cut out the head of cabbage and cut the cabbage into petal pieces.

Cut the garlic into slices, beets into strips.

Add salt, sugar, vinegar and vegetable oil to a saucepan with water. Stir, put on fire and bring to a boil.

Place the cabbage with beets and spices in a separate container or jar.

Pour boiling marinade into our preparation.

Close and press down so that the cabbage is completely immersed in the marinade. When it cools down, put it in a cool place and enjoy an excellent healthy snack the next day. Bon appetit!

Five minutes in a jar under iron lids - a very tasty winter cabbage recipe

The highlight of this snack is that it is easy to prepare, and after 2-3 hours it can even be served on festive table. Of course, it is also eaten quickly and easily, which is why it is called five-minute.

To prepare we will need:

• Cabbage – 1 kg
• Carrots – 1 pc.
• Garlic – 3 cloves
• Bay leaf – 2 pcs.
• Dried hot pepper – 1 pc.
• Water – 600 ml
• Vinegar 6% – 125 ml
• Vegetable oil – 125 ml
• Salt – 30 gr.
• Sugar – 100 gr.

Cooking method in stages:

Shred the cabbage.

Grate the carrots, chop the garlic and pepper.

Place in a bowl bay leaf, salt, sugar, pour boiling water over it all and mix well.

Add pepper, garlic and carrots to the cabbage and mix.

Add vegetable oil. Add vinegar to the brine.

Pour hot marinade into our five-minute bowl. We compact the cabbage and leave it in the brine for 2-3 hours. A tasty and quick dish is ready!

How to cook pickled cabbage without sterilization?

And this wonderful preparation will appeal to those who do not like to sterilize jars. At the same time, the dish turns out incredibly tasty, aromatic and spicy. So try it for your health!

Prepare:

• 2 kg cabbage
• 2-3 pcs. carrots
• 4-5 cloves of garlic
• 0.5 liters of water
• 1.5 tablespoons salt
• 0.5 cups sugar
• 0.5 cups vinegar 9%
• 0.5 cups vegetable oil

Cooking method in stages:

Cut the cabbage into slices 2-3 cm wide. Cut out the hard parts of the head of cabbage.

Cut the carrots into strips.

Boil water and add salt, sugar, vinegar and vegetable oil to it. Stir until the salt and sugar are completely dissolved.

Place cabbage, carrots, and garlic in layers in a saucepan.

Pour in hot marinade. Cover it.

Press the cabbage on top with a press so that it marinates thoroughly. After a couple of days, the vitamin snack is ready.

Preparing cabbage for the winter in pieces in brine

My aunt loves to cook this recipe. Her snack turns out to be appetizing, crispy and juicy - you'll lick your fingers!

Ingredients:

• Cabbage
• Carrot
• Garlic – 4-5 cloves
• Water – 1 liter
• Acetic acid 70% – 1 tablespoon
• Salt – 1 tablespoon
• Sugar – 8 tablespoons

Cooking method in stages:

Add salt and sugar to a liter of water and place on the stove. When the marinade boils, add acetic acid to it.

Cut the cabbage into large pieces and place them tightly in the jar.

Grate the carrots and sprinkle some of the vegetable on the cabbage layer.

Squeeze a clove of garlic onto each layer.

Fill the jar with boiling marinade.

Let the cabbage stand in this form without a lid for a day. When it has completely cooled down, close it the next day with a nylon lid and put it in the refrigerator.

Early Korean cabbage: prepared in a jar according to a simple recipe

If on your summer cottage The first cabbage has already started, be sure to cook it in Korean - you won’t regret it. I recommend trying this appetizer for everyone who loves spicy food, but doesn’t have a lot of free time to prepare culinary delights every day.

We will need:

• 1 kg cabbage
• 2 pcs. carrots
• 1 piece red hot pepper
• 3 cloves garlic
• 100 ml vegetable oil
• 1 tablespoon acetic acid 70%
• 3 tablespoons sugar
• 1 tablespoon salt

Cooking method in stages:

Cut the cabbage into large pieces, chop the carrots into strips.

Cut the pepper into rings without removing the seeds.

Crush the garlic into the cabbage and combine all ingredients in one bowl.

Place a pan of water on the stove and add salt and sugar to it. Let the brine boil, then pour vegetable oil and acetic acid into it.

Pour the boiling marinade over the cabbage and leave to cool for three hours at room temperature. Then put the workpiece into jars and put it in the refrigerator for storage.

Recipe for stewed cabbage for the winter

If you prepare a dish using this technology, you will kill several birds with one stone: save the cabbage and provide yourself with a preparation that can be used as a filling for pie, borscht and lazy cabbage rolls.

Take for preparation:

• Cabbage – 1 kg
• Carrots – 200 gr.
• Tomato paste – 1 tablespoon
• Ground pepper – ¼ teaspoon
• Bay leaf – 3 pcs.
• Salt, sugar - to taste

Cooking method in stages:

First of all, chop the cabbage the way you like.

Grate the carrots on a coarse grater.

Dilute tomato paste in 0.5 cups of water and pour it into the cabbage and carrots. Mix everything well, add bay leaf.

Place in a pressure cooker and after boiling, simmer for another 20 minutes. Attention: add salt at the end of cooking to taste!

Divide the cabbage into jars, add to each dessert spoon vinegar 9% and sterilize them for 10 minutes, after placing a cloth or a special stand on the bottom of the pan.

Screw the lids on the finished jars, wrap them in a blanket and leave them in the kitchen until they cool completely.

Cabbage with mushrooms and bell peppers in a jar - a winter preparation for a quick dinner

This recipe will be especially relevant and useful for busy women who do not have time to devote themselves to creating culinary masterpieces every day. This healthy dish will be useful for preparing dinner for a quick fix, because you can simply warm it up and feed your household.

Prepare for 1 kg of cabbage:

• Mushrooms – 200 gr.
• bell pepper– 1 pc.
• Carrots – 200 gr.
• Onion – 1 pc.
• Salt – 1 tablespoon
• Sugar – 3 tablespoons
• Vinegar 9% – 100 ml
• Vegetable oil – 100 ml

Cooking method in stages:

Shred the cabbage. Grate the carrots to prepare vegetables in Korean style.

Cut the onion and bell pepper into half rings.

Mix the prepared ingredients in a frying pan, add salt, sugar, vinegar and vegetable oil.

Finely chop the mushrooms and place them in the pan. Stir the salad and simmer it for one hour.

Place the finished dish in pre-sterilized jars, close them and leave to cool under a blanket.

Video on how to cook cabbage for the winter in a jar

Did you know that sauerkraut is superior to many modern probiotic complexes carefully advertised by greedy manufacturers? At the same time, it not only eliminates many digestive problems, normalizing the intestinal microflora, but also saturates the body with vitamins.

In addition, such a snack increases hemoglobin, improves work cardiovascular system, strengthens skeletal system. I hope you now have an incentive to make cabbage preparations for the winter. Therefore, I suggest you watch the following video so as not to put off useful and important things for later.

Well, which recipe did you like best, my dears? Be sure to share your opinion in the comments, it’s important for me to hear it. See you again on the blog!

Designed for winter. This seemingly simple and familiar culinary ingredient for everyone correct selection proportions will surprise even the most avid gourmets. Below are the most popular and delicious recipes, which are easy to perform and even novice cooks can do.

How to choose for workpiece

When choosing a head of cabbage, you should adhere to the following recommendations:

• pick up a head of cabbage and carefully feel it. If it becomes soft when pressed or changes its shape, then feel free to put it aside, this type of fork is not suitable;
• there should be no spots or cracks on the surface of the leaves;
• the vegetable should have a characteristic pleasant fresh smell;
• carefully examine the stalk: it must be at least 2 cm long, have white. Only in this case is cabbage suitable for you;
• It is advisable to choose a vegetable with green leaves. This will guarantee that it was not frostbitten in winter;
• The weight of the head of cabbage must necessarily be more than 1 kg. The ideal option is from 3 to 5 kg.

Important! It must be remembered that not all varieties of this vegetable are suitable for preparation. The most suitable varieties are mid-season and late.

By following these tips, you can choose tasty and healthy heads of cabbage that will make your preparations the most delicious.

Pickling

Preparing salted cabbage for the winter is a little different from marinating it. Below is a recipe for delicious and proper pickling in beets.

Ingredients

For 4-5 liters you need:

• 1 head of cabbage;
• - 2 pcs.;
• - 1 piece;
• - 1 tbsp. l.;
• 1 small hot pepper;
• - 5 pcs.;
• black peppercorns - 10 pcs.;
• - 2 pcs.;
• - 1 umbrella;
• - 2-3 branches.

In order to prepare the marinade in 1.5 liters of water, you need:

• half a glass of sugar;
• half a glass of sunflower oil;
• salt - 2 tbsp. l.;
• half a glass of vinegar.

Preparation

To prepare delicious salted cabbage, follow these steps:

1. Cut the vegetable into large pieces, but so that they fit into the jar.
2. Peel and cut them into small round pieces.
3. Be sure to sterilize jars before use. Place all the spices and herbs on their bottom, then tightly fold finely chopped cabbage heads with beets and carrots.
4. In order to cook delicious marinade, salt and sugar, pour into water, add sunflower oil. Bring everything to a boil, leave it like that for 1 minute. Then remove from heat, pour in vinegar and mix everything well.
5. Pour the still hot marinade into jars with the vegetable mixture, then cover with lids and leave to sterilize for half an hour. Roll up the jars, turn them over and leave them in this position for a couple of days. Choose a cool place for storage.

Delicious salted cabbage is ready for the winter!

Did you know? There is an assumption that the word “cabbage” comes from the ancient Greek and Roman words “caputum”, i.e.« head» , which corresponds to the rather peculiar shape of this vegetable.

Pickled

1. First, prepare the brine, i.e. dissolve the salt in hot water.
2. The cabbage is finely chopped and the carrots are grated, then everything is mixed.
3. The resulting mixture is dipped in parts into the cooled brine for 5 minutes. Then the cabbage is taken out of it, squeezed out and transferred to another container. Do this procedure with the entire mixture.
4. Place all the cabbage in jars, compacting it well, cover with plastic lids and leave overnight.
5. After a day, take the jars out into the cold.

This is how easy it is to prepare a delicious preparation from this vegetable! Bon appetit!

Did you know?Cabbage cultivation began in Ancient Egypt V XV-X centuries B.C.

Pickled

Pickled cabbage will be an inexpensive, low-calorie, and most importantly - healthy and very tasty addition to your table for the winter. The recipe for its preparation is very simple and does not require much time.

Ingredients

If you want to pickle a vegetable so that it is juicy and unique taste, then you will need:

• - 1 kg;
• - 3 pcs.;
• - 2 pcs.;
• allspice peas - 4 pcs.;
• - 1/4;
• - 3 pcs.

To prepare the marinade:

• water - 300 ml;
• salt - 70 g;
• sugar - 220 g;
• 4% apple cider vinegar - 300 ml.

Preparation

So, the recipe consists of the following steps:

1. Cut the head of cabbage into strips, grate it on a large grater, and cut into half rings. Next, you need to mix everything in a special container, add peppercorns and grate a little nutmeg.
2. The marinade is prepared as follows: boil water, then add salt and sugar. After a minute, everything is removed from the heat and vinegar is poured in.
3. Pour the prepared marinade over the pre-prepared vegetable mixture. After this, press down the cabbage with any weight so that it is completely in the marinade.
4. After 6-7 hours, place the lightly pickled vegetables into jars, covering them with polyethylene lids.

Important!It is best to store jars in a refrigerator or basement at a temperature of +3..+4°C.

A unique snack is ready!

Another popular and very tasty preparation of cabbage for the winter is salad prepared in jars. Even in winter, you will feel like you are eating a freshly prepared salad of summer vegetables.

Ingredients

For 8 half-liter jars of salad you will need:

• any type - 2 kg;

Preparing cabbage for long-term storage is the destiny of many families. And this is true. The whole family chops cabbage for the winter: one peels and cuts the heads, another shreds it, the third grinds it and puts it in jars. And in winter period the whole family sits at one table and eats pickles with great appetite.

In many families, cabbage recipes are passed down from generation to generation. I still remember how my parents chopped cabbage in a large wooden trough, then put it in a barrel and took it out into the cold. And the other part of the cabbage was put into jars and it was called -

Today in the article you will learn others various recipes with cabbage, modern information accessibility allows you to exchange new products with friends online very quickly. Choose, remember and

Cabbage for the winter with apples and raisins

The preparation of cabbage with apples and raisins is simple and tasty.

Take a head of cabbage and chop it in any way. Grind the shredded cabbage with your hands from 1 tbsp. spoon of salt.

Grate 2 apples on a coarse grater.

You also need to grate 2 onions, 3 - 4 carrots, squeeze 5 cloves of garlic through a garlic press. Wash and scald 100 g of raisins.

Mix everything and prepare the filling: Add 1 cup of sugar, 1 tbsp. to 0.5 liters of water. spoon of salt, 1 cup of vegetable oil and bring to a boil. Then remove from heat, pour in 0.5 cup apple cider vinegar 6% (less can be done, do to taste).

When the brine has cooled a little, pour over the cabbage, and after 5 - 6 hours the whole family will enjoy the crispy delicacy. Place the prepared mixture in clean jars and set to sterilize for 5 - 10 minutes. Then roll up the lids. The cabbage is ready for future use.

Pickled cabbage in jars for the winter - instant cabbage recipe

You will need:

Preparation:

Pour water into a large saucepan, put it on fire, add salt, sugar and sunflower oil.

Stir the contents and bring to a boil.

Add vinegar.

Grate the carrots on a coarse grater.

Cut the sweet pepper into slices.

Cut the cabbage into small strips with a knife.

In a cup, mix cabbage with carrots and peppers with your hands.

This is what it looks like and is ready to marinate.

We put the mixture with vegetables into jars with our hands and compact it.

We fill the jars to the brim.

Place in the refrigerator for 12 - 16 hours.

We take the cabbage out of the refrigerator and start eating. The cabbage is ready.

You can roll up the cabbage with lids and store it for winter storage.

Cabbage for the winter with tomatoes and sweet peppers

You will need:

• 10 kg - fresh cabbage
• 3 kg - tomatoes
• 3 kg - sweet pepper
• 2 kg - carrots
• 300 g - salt

Preparation:

Chop cabbage, peppers, carrots and mix everything with salt.

Cut the tomatoes in half. Lay the cabbage and tomatoes in layers, apply pressure and place in the cold.

Cabbage for the winter with pumpkin

You will need:

• 4 kg - fresh white cabbage
• 1 kg - pumpkins
• Spicy greens - tarragon, mint
• Sugar - to taste
• 2 tbsp. spoons - salt

Preparation:

1. Peel the pumpkin from the skin and seeds, cut into small pieces. Then sprinkle with sugar and keep in a dark place until the juice releases.
2. Finely chop the cabbage, mix with salt and chopped herbs.
3. Line the bottom of the container with cabbage leaves. Place cabbage and pumpkin in alternating layers, pour pumpkin juice.
4. Cover the container with a cloth, place a wooden circle on top and apply pressure. Leave it at room temperature for 3 days to ferment, piercing it with a stick twice a day.
5. Then put into jars and store in a cool place.

Cabbage for the winter - very tasty "Juniper"

You will need:

• 10 kg - cabbage
• 500 g - carrots
• 1 teaspoon cumin seeds
• 1 teaspoon dill seeds
• 1/4 kg - salt
• Decoction: 1 liter of water will require 20 g of dried juniper fruits

Preparing the recipe - Cabbage for the winter:

Shred the cabbage. Grate the carrots on a coarse grater and mix with cabbage. Add cumin seeds, dill and salt. Mix everything thoroughly.

To prepare the decoction: chop the juniper fruits and add boiling water. Cook for 30 minutes, strain and cool.

Pour the broth over the cabbage, mix, and transfer to an enamel or glass container. Place a wooden circle on top, cover with a napkin and place a weight. Store in a cool place.

Sauerkraut with honey in jars

You will need:

• 4 kg - cabbage
• 3 - large carrots
• Brine: for 1 liter of water - 1 tbsp. spoon with a heap of salt, 1 tbsp. spoon of honey

Preparation:

Shred the cabbage. Three carrots on a coarse grater. Put it in 3 - liter jar, compacting.

Boil a brine of water, salt and honey. Cool slightly, stir and pour over the cabbage.

After 2 days you get crispy, flavorful sauerkraut.

Cabbage for the winter, pickled with chanterelles

You will need:

• 2.5 kg - white cabbage
• 500 g - chanterelles
• 300 g - carrots
• 0.5 tbsp. spoons - dill or caraway seeds
• 0.5 tbsp. spoons - juniper berries
• 1/4 tbsp. spoons - salt

Cooking method:

Wash the mushrooms and blanch for 8 minutes in salted water. Cut the cooled mushrooms into small pieces.

Chop the cabbage finely and grate the carrots on a coarse grater. Mix cabbage, carrots, mushrooms, spices and salt.

Divide the mixture into jars and leave for 3 days at room temperature. then put in the refrigerator or cellar.

Cabbage for the winter with grapes - a delicious snack all year round

You will need:

• 2 kg - cabbage
• 1 kg - grapes
• 200 g - carrots
• 100 g - basil

Cooking method:

Chop the cabbage and carrots into strips. Mix everything and place in a 3-liter jar, layering with grapes and basil.

Then pour boiling brine: per 1 liter of water - 15 g of salt and 100 g of honey. Tie the jar with gauze and leave it at room temperature.

On the second day, the cabbage is ready to eat and cover for the winter.

Delicious winter cabbage with pepper - you'll lick your fingers

You will need:

• 2 kg - cabbage
• 1 kg - sweet pepper
• 1 glass - vinegar 9%
• 1/2 cup - vegetable oil
• 1 glass - sugar
• 2 tbsp. spoons - salt

Cooking method:

1. Shred the cabbage.
2. Peel the bell pepper from seeds and cut into strips.
3. Mix everything, pour in 1/2 liter of water, vinegar, vegetable oil, add sugar and salt.
4. Place the pan on the fire and simmer for 40 minutes.
5. Then place in sterilized jars and seal.

Cabbage in jars for the winter - a very simple and useful video - a recipe for the whole family

From the video you will learn a recipe for cabbage that you can use in winter delicious borscht, cabbage soup, salad. This recipe allows you to save time preparing any dish.

IN Ancient Rus' sauerkraut was in great demand. Then she was a real queen in any kitchen. From the rich to the poorest families. And this dish was prepared in every house. They baked pies with him, cooked stew and fried cutlets.

In our family, it is served at a feast, or in the evening after a bath; it is pleasant to eat it with new potatoes, and wash it down with fruit drink. Cabbage can be stored for a long time and is great for soups. We usually prepare cabbage soup and borscht from it. Fresh cabbage doesn’t turn out that way, but sauerkraut is just right...

To shred cabbage, you will need space in the kitchen for large heads of cabbage. Usually it is cut directly into bags, and then the bags are taken indoors and shredded with a special knife, the so-called cabbage shredder. Ours is made of wood and quite voluminous. Two halves of the vegetable are placed there and chopped with movements. Below, under the shredder, you get a whole mountain of prepared cabbage, which is then placed in a barrel under pressure, and only after the whole process goes into jars. Of course, if you don’t have a special shredder, you can get by with a regular knife. Especially if you need to prepare several cans.

Cabbage harvesting begins closer to frost. But of course it depends on the type of vegetable (early or late) and the region of Russia.

We recently discussed how, and the emphasis was on tasty and quick ways pickling. But there are actually a lot of recipes. And today we return to this topic again...

Each experienced housewife I have my own signature recipe for making cabbage crispy and juicy... And I decided to prepare for you some new, tasty and simple ways pickling and pickling cabbage, the way I do...

Most sauerkraut lovers love it for its juiciness and crunch. This recipe turns out exactly like this. We will ferment it using the brine-free method and for this we will need only three ingredients. This traditional way loved by everyone.

Ingredients:

• 1 large head of cabbage (or 3 kilograms);
• 3 medium carrots (half a kilo);
• 50 grams of salt.

Step-by-step description of the recipe:

1. Peel the carrots and grate them on a coarse grater.

2. Peel the cabbage from the first wilted leaves and hard core.

3. Sprinkle with salt and add carrots. Mix.

The main secret to crispy cabbage is not to crush it too much. A strong squeeze deforms the pieces and they become softer. This method is good for a more delicate salad. It also turns out tasty, but less crunchy.

4. After long and thorough mixing, the vegetables themselves will begin to release juice. As soon as this happens, you can move on to a new stage.

5. Line the bottom of the pan with several cabbage leaves. Place the appetizer on top in layers, pressing it lightly with your fist each time. You will notice that there is more and more juice and this is very good.

6. Press the saucer on top and apply pressure. This could be a jar of water, for example. Leave in a dark place at room temperature for 3 days. At any opportunity, the lettuce should be pierced deeply in several places. This way you will provide the necessary output carbon dioxide, which is formed as a result of fermentation.

Observe the contents of the pan; if the brine becomes cloudy ahead of schedule, the workpiece can already be transferred to jars.

7. Transfer the cabbage into sterile jars and store in the refrigerator or cold cellar. Thanks to natural ripening, they can be stored all winter without vinegar and other preservatives, provided that all rules are followed and low temperatures storage

Crispy salted cabbage in a jar - a simple recipe

You can prepare a salad according to this recipe all year round. Even in winter, by taking out forks of cabbage and a couple of carrots, you can cook it in no time. If you do not have the opportunity to store a whole harvest, stock it up in the form of this wonderful snack for the winter.

Ingredients:

• 2 kilograms of cabbage (it is better to choose late varieties, the dish will be crispier);
• 1-2 carrots;
• 2 bay leaves;
• a little mixture of peppercorns;
• 40-50 grams of salt;
• 2 teaspoons granulated sugar.

Step-by-step description of the recipe:

1.Cut the cabbage into thin strips with a knife or shredder. Grate the carrots in the same way, only on a grater.

2. Mix the vegetables together with the addition of salt and granulated sugar. After this, add the remaining ingredients and stir thoroughly again. You need to do this for a long time until the vegetables begin to release juice. All components should be evenly distributed among themselves.

3. Now the snack needs to be packaged in sterile jars, slightly squashing. At this stage, you will notice how actively the natural marinade has begun to stand out.

4. Cover the jars with lids and leave on the table for a day. Several times during the entire period of ripening, you need to make deep punctures with a long and sharp object so that there is no bitterness.

5. Now they need to be covered with lids and put in the refrigerator for another 3 days. After this, the salad can be served. In this form, the jars can stand all winter unless, of course, you eat them first.

Delicious pickled cabbage in a jar (crunches like snow)

What could be more wonderful than tasting sauerkraut that is crispy and snow-white as snow? Probably just the same salad, only appetizing pink color. I suggest you prepare 2 of these options at once and save them for the winter. This delicious dish will help you out at any holiday and will serve as a worthy treat for your dear guests.

Ingredients:

For beetroot snack per liter jar:

• 1 kilogram 200 grams of late varieties of cabbage;
• half a medium beet;
• coarse salt to your taste.

For a “white” snack per three-liter jar:

• 4 kilograms of cabbage;
• coarse salt (50 grams);
• 1 carrot.

Step-by-step description of the recipe:

1. First prepare a salad with carrots. To do this, you need to chop the cabbage into thin strips and grate the carrots. Mix them together and then add salt. Salt will start the process of releasing the marinade. You need to stir the mixture for a long time and diligently until the vegetables begin to release juice.

2. Place the salad in small portions into a clean three-liter jar, pressing it down firmly each time. As you may have noticed, the jar was not completely filled. This is normal, because during the ripening process, a lot of marinade will be released, which will fill it and may even leak out. Therefore, it is better to place the jar on a plate.

3. Make a salad with beets in the same way and also put it in a liter jar. Now both jars need to be covered with lids or saucers. Leave in the kitchen for 2-3 days. During this time, you need to often pierce the contents with a knife or long skewer, to the very bottom. This will ensure the release of carbon dioxide.

4. After a couple of days, you can already try the cabbage. For long-term storage, it must be transferred in jars to the basement or other cold room.

Crispy cabbage in brine with vinegar (winter recipe)

Want even more crunch and flavor? Salt the cabbage salad with bell pepper. We will prepare this vitamin mix in an oil marinade using vinegar. It will add sourness and piquancy. Try it, it turns out very tasty.

Ingredients:

• 5 kilograms of white cabbage;
• a kilogram of carrots, peppers and onions;
• a glass of vegetable oil;
• half a glass of vinegar 9%;
• 4 tablespoons of coarse salt;
• a glass of granulated sugar.

Step-by-step description of the recipe:

1. Finely chop the cabbage in a way convenient for you. Immediately transfer it to a large container.

2. Peel the pepper from seeds and cut into 4 parts. Cut each of them into medium strips and place in a common bowl.

3. Cut the onion into half or quarter rings and also add to the salad.

4. Now they will be joined by carrots shredded on a Korean grater.

5. Now you need to add all the other ingredients. This granulated sugar, salt, oil and nine percent vinegar. If desired, you can increase the amount of oil or vinegar. In my opinion, the quantity indicated in the list is the most optimal. But everyone has different tastes.

6. Mix long and carefully so that all ingredients are evenly distributed among each other. This is how bright and appetizing our salad looks.

7. Place the snack into jars, pressing down lightly. Cover the neck with gauze and refrigerate for 3 days. After this, you need to cover with nylon lids and store in the cold.

Quick pickling of crispy cabbage. Cooking secrets

Sauerkraut is an affordable and beloved dish by many. It’s easy to prepare and, if you follow the basic secrets of its preparation, it will turn out just perfect. These rules are simple and easy to remember. But you will still save this article in your social networks so that if necessary, she will be nearby. So let's begin.

1. Salting time. Our great-grandmothers also adhered to special beliefs when preparing this snack. For example, it is better to salt cabbage on the “male” day of the week (Monday, Tuesday, Thursday). I don’t know how true this is, but I try not to deviate from the usual tradition. In addition, as our ancestors claimed, it is better to prepare salad for the winter 5-6 days after the new moon. This way it turns out crispy and stays fresh for a long time. And a waning or full moon can lead to rapid softening or oxidation.

2. Storage temperature. Optimal temperature conditions for this dish it is considered from 0 to +5 degrees Celsius. That is why some housewives who do not have their own cellar do not dare to ferment it for the winter. But I have small life hack on this topic. After ripening, cabbage can be placed in small portions in plastic bags and stored directly on the balcony all winter. After all, it tolerates freezing very well. And as needed, you can take out the bag, defrost it and serve it with salad. True, a frozen dish loses its crunch.

3. Selection of vegetables. For this purpose, it is better to take cabbage of late varieties, elastic, light green in color. The bright color of cabbage indicates its immaturity and the appetizer may not be juicy and crispy enough. You shouldn’t overdo it with carrots, because they soften the cabbage. For a 2 kg head of cabbage, one small carrot is enough.

4. Dishes for ripening. The ideal option for fermenting such a salad is wooden barrels or rollers. Now not everyone has such containers, so we increasingly began to use glass jars, pans and plastic containers. If you use a pan, it must be enameled. A metal coating will ruin the entire workpiece.

5. And most importantly, if you want to get a crispy salad, then you need to mix it without squeezing it. Any deformation of the pieces leads to their softness. If, on the contrary, you are planning a more delicate appetizer, with a large number brine, then wash it thoroughly.

As you already understand, it is not difficult to ferment delicious cabbage and preserve it for the winter. So, stock up on your favorite snack and enjoy it all year round. I wish you success in all your endeavors! See you soon!

Hello, hello, hello. Today we are talking again about white cabbage. This vegetable is very healthy and contains a set of the following vitamins: calcium, potassium, sulfur, phosphorus, vitamins P, K, U, C. Of course, in summer and autumn, it is best to eat fresh fruits, making different ones from them. But in winter it will not be so easy to find an environmentally friendly head of cabbage. Therefore, in the summer-autumn period, you need not only to eat fresh cabbage, but also to prepare it for future use.

There are different ways storage of this vegetable. But the most popular ones are pickling. In this article I want to offer you recipes for pickled cabbage. After all this technology allows the use of minimal heat treatment, and in this form the snack will contain less acid than fermented one.

It is noteworthy that this preparation can act as a separate salad, or as a dressing for cabbage soup and borscht, as well as the main ingredient for a salad.

There are many more recipes for pickled cabbage than for sauerkraut. So choose according to your taste: spicy, spicy or sweet. The cooking technologies are very simple, even a beginner can handle it.

The pickling process takes much less time than fermentation. That's why delicious preparation You can already try it a few days after its preparation.

To prepare the snack, you can use different types of vegetables, as well as add other ingredients. For example, according to the method described below, in addition to the main ingredient, carrots and garlic are included, as well as aromatic spices.

Ingredients:

• White cabbage - 1 pc.;
• Carrots - 2 pcs.;
• Garlic - 4 cloves;
• Salt - 2 tbsp. spoons;
• Sugar - 0.5 tbsp;
• Vinegar 9% - 150 ml;
• Water - 1 l;
• Little vegetable - 0.5 tbsp.;
• Bay leaf - 3 pcs.;
• Allspice - 15 pcs.;
• Black pepper - to taste;
• Cloves - 5 pieces.

Cooking method:

1. You will need a good and large fork. Remove bad leaves from it and rinse. Then chop the leaves, placing them in a deep container. A basin is perfect for this purpose.

3. Peel and chop the garlic cloves. Add to the rest of the products and pepper the mixture.

4. Now prepare the marinade. Pour water into a saucepan, add sugar and salt, pour in oil and vinegar, add bay leaves, peppercorns and cloves. Bring the mixture to a boil and cook for 3 minutes.

6. Then place our salad along with the marinade in a clean and sterile 3 liter jar. Cover the container with a lid and place in the refrigerator.

7. When the product has cooled, it is ready to use. And in order to preserve the snack for future use, close it with a nylon lid and store it in the refrigerator.

Pickled cabbage for the winter under iron lids

This snack is particularly juicy, always crispy and has a pleasant smell. This preparation can also be used as a filling in pies. Although I think that you will eat it with pleasure anyway.

Ingredients:

• Cabbage - 6-7 kg;
• Carrots - 10 pcs.;
• Dill seeds - 1.5 tbsp. spoons;
• Salt - 5 tbsp. spoons (1 tablespoon for marinade, and 4 for cabbage);
• Vinegar - 4 teaspoons;
• Sugar - 4 teaspoons;
• Bay leaf - 1 pc.;
• Water - 1 liter.

Cooking method:

1. Peel the white cabbage heads from the top leaves and chop them using a special grater or a sharp knife.

2. Peel and rinse the carrots. Grate the fruits on a coarse grater.

3. Now combine the vegetables with each other, add salt and dill seeds. Mix the mixture with your hands and press a little so that the cabbage releases juice. Cover with a plate and leave for 2-3 hours.

4. After 2 hours, drain the resulting juice from the pan into another container. We will make a marinade from it. We need 1.5 liters. Accordingly, if there is less juice, add the required amount of water. Next add salt and sugar. Place the marinade on the fire and bring it to a boil, and when the liquid boils, skim off the foam and pour in the vinegar essence.

5. Turn off the heat and quickly prepare the jars. Rinse them thoroughly and place spices on the bottom. Then compact the cabbage and carrots tightly and pour the hot marinade over them. Cover the containers with lids and sterilize the jars (1 liter - 30 minutes; 0.5 liter - 20 minutes).

Place a clean towel on the bottom of the pan to prevent the jars from exploding.

6. Then roll up the glass pieces and turn them down onto the lids. Cover with a blanket and leave until completely cool. Store in a pantry or cellar.

Delicious cabbage with beets: recipe for cooking in a jar

Now I suggest you close a couple of jars using the recipe described below in the photo. The appetizer turns out just like Korean. Since garlic, pepper and beets are added.

Ingredients:

• White cabbage - 2 kg;
• Large beets - 1 pc.;
• Carrots - 2 pcs.;
• Garlic - 2-3 cloves;
• Water - 1 l;
• Sugar - 120 gr.;
• Vegetable oil - 100 ml;
• Vinegar 9% - 150 ml;
• Salt - 2.5 tbsp. l.;
• Peppercorns - 4-5 pcs.;
• Bay leaf - 2-3 pieces.

Cooking method:

1. Rinse and dry the head of cabbage. Remove the top and damaged leaves. Next, finely chop the fruit. Carrots and beets must first be peeled. Then rinse under running water and grate on a coarse grater. Peel the garlic and cut into thin slices.

2. Now mix all the vegetables together and put them in a clean jar.

4. As soon as the liquid boils, pour in vegetable oil and vinegar. Mix the mixture well and remove from heat. Pour the hot marinade over the vegetables in the jar. Leave the preparations at room temperature until they cool completely, while covering the jars with lids

6. Then close the containers and put them in the refrigerator for 24 hours. After the specified time, the crispy snack can be served or stored in the refrigerator.

Pickled cabbage for the winter with tomatoes

Very often, acetylsalicylic acid is used as an acidic base for brine. Some consider it harmful, while others, on the contrary, consider it an excellent means for pickling. In any case, you need to try and then judge.

I bring to your attention this method of preservation. We will also marinate not only one cabbage, but also put pepper, dill, tomatoes and garlic in jars.

How to cook delicious cabbage in 3 liter jars

Here's another one interesting way cooking with horseradish. How do you like this combination? I haven't tried it yet, but I think I'll like it.

Ingredients:

• White cabbage— 1 pump;
• Carrots - 2-3 pcs.;
• Horseradish (root) - 1 pc.;
• Garlic - 3-4 cloves;
• Salt - 2 tbsp. spoons;
• Sugar - 0.5 tbsp.;
• Table vinegar - 150 gr.;
• Water - 1 l;
• Cloves, bay leaf, peppercorns- to taste;
• Vegetable oil- 0.5 cups.

Cooking method:

1. Take a good head of cabbage and chop it into thin strips.

2. Peel the carrots and grate them using a Korean carrot grater.

3. Peel the horseradish root. And then try to cut into thin strips.

4. Combine cabbage, carrots and horseradish in one large container. Add peeled garlic cloves to them and pass them through a garlic press.

5. Now pepper the mixture and mix it thoroughly.

6. Next, prepare the marinade. Bring the water to a boil, then pour in the vegetable oil, add the bay leaf, cloves and peppercorns. Then add sugar and salt. Boil this mixture for 2-3 minutes, add vinegar.

7. Then pour hot brine over our vegetable mixture and mix it well.

8. Distribute the vegetables with the brine into a clean jar. If you have any brine left, don't throw it away. Since after 12 hours the cabbage in the jar will absorb the marinade, so it will need to be added. Then close the jar with a nylon lid and store it in a cool place.

Crispy pickled cabbage for the winter according to a simple recipe

In addition to the main products, many housewives often add sour apples. The appetizer is worth your attention, be sure to try it.

Ingredients:

• Cabbage - 1 head;
• Apples - 2-3 pcs. (sweet and sour);
• Garlic - 2-3 cloves;
• Beetroot - 1 pc.;
• Carrots - 1 pc.;
• Vegetable oil - 150 ml;
• Vinegar - 100 ml;
• Sugar - 100 gr.;
• Salt - 2 tbsp. spoons;
• Water - 0.5 l;
• Black peppercorns - 3-4 pcs.;
• Bay leaf - 1-2 pieces.

Cooking method:

1. Remove bad leaves from the head of cabbage and finely chop the fruit itself.

2. Peel the carrots and beets and rinse. Then grate on a coarse grater. Apples should also be grated. But peel the garlic and chop it with a knife or garlic press.

3. Combine all vegetables in one container and sprinkle with ground black pepper.

4. Now prepare the marinade. Pour water into a saucepan, add salt and sugar. Then bring the liquid to a boil and pour in vegetable oil and vinegar, add bay leaf and peppercorns, stir.

5. Pour hot marinade over our vegetable mixture.

You can marinate cabbage with vegetables in a large container or directly in a jar.

If you pickle directly in a jar, cover it with a lid and leave to cool at room temperature. And then store it in a cool place. If the procedure was done in another container, then after cooling, transfer the salad to a clean jar and fill with the remaining marinade. Then close the lid and put it away for storage.

Video on how to pickle cabbage in a jar as a salad

Instant pickled cabbage with bell pepper

And if the salad turns out well with hot pepper, then why not try putting sweet bell peppers in jars. I think it's great idea and variety of dishes!

Ingredients:

For a 3 liter jar:

• Cabbage - 2.5 kg;
• Carrots - 0.5 kg;
• Onion - 0.5 kg;
• Bell pepper - 0.5 kg;
• Salt - 60 gr.;
• Sugar - 5 tbsp. spoon;
• Vinegar 9% - 7.5 tbsp. spoon;
• Vegetable oil - 10 tbsp. spoons

Cooking method:

1. Pluck the top leaves from the head of cabbage and finely chop the rest.

2. Add 1 teaspoon of salt to the vegetable and rub the cut leaves with your hands.

3. Wash the bell pepper, remove the stem and seeds. Cut it into thin strips and add to the cabbage.

4. Peel the onion and cut into thin half rings. Add to other chopped vegetables.

5. Peel the carrots and grate on a coarse grater. And also send it to the vegetables.

5. Add salt and sugar to the mixture and rub a little with your hands.

6. Pour vinegar and oil, stir the contents. Now transfer the vegetables into clean jars.

7. Place the lids on top of the containers and place the preparations in the refrigerator. After three days, the snack is ready to eat. Or continue to store it.

Step-by-step recipe for pickling early cabbage

Many people think that early varieties of vegetables are not suitable for pickling. Even as they fit, they marinate faster. Just don’t take cracked heads of cabbage, they are not very suitable for such cooking.

Ingredients:

• Fresh early cabbage— 1 kg;
• Carrots - 5-7 pcs.;
• Garlic - 5 cloves;
• Water - 125 ml;
• Sunflower oil - 125 ml;
• Sugar - 125 gr.;
• Salt - 1 tbsp. spoon;
• Vinegar 9% - 10 tbsp. spoons

Cooking method:

1. Peel the vegetable from the top leaves and chop into thin strips. Transfer to a large plate.

2. Peel the carrots and rinse under running water. Grate on a coarse grater.

3. Remove the husks from the garlic and grate it on a fine grater.

4. Combine all the shredded ingredients with each other and knead them a little with your hands so that the cabbage releases juice.

You can also add thinly sliced ​​fresh cucumber to these ingredients. He won't be redundant!

5. Next, prepare the brine. Pour 0.5 cups into the pan clean water, add sugar and salt, pour in butter. Stir the contents and put on fire. Bring the brine to a boil and stir constantly until the salt and sugar dissolve.

6. Then remove the pan from the heat and pour in the vinegar. Stir the liquid.

7. Pour the resulting brine over our vegetables, mix them thoroughly and leave them alone for 2 hours.

8. After 2 hours, place the salad in sterilized jars.

9. Roll up the containers with iron lids. Store the workpieces in a cool and dark place.

Cabbage pickled for the winter in pieces with vinegar

Remember, in previous posts we looked at ways to prepare cabbage for the winter. So, you can also marinate this vegetable this way. Do you want a jar like this? So the next recipe is just for you.

Ingredients:

• White cabbage forks - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 1 head;
• Water - 500 ml;
• Sugar - 100 gr.;
• Vinegar 6% - 100 ml;
• Vegetable oil - 100 ml;
• Salt - 20 gr.;
• Black pepper, cumin, cloves, bay leaf - to taste.

Cooking method:

1. Remove the top leaves from the head of cabbage, cut out the stalk and cut the vegetable into large squares.

2. Now peel the carrots and cut them into pieces of any shape.

3. Bring water to a boil, pour in vinegar, add sugar and salt. Cook the marinade until the bulk ingredients are completely dissolved. Then add black peppercorns, bay leaf, cumin, cloves. You can also add juniper berries. Boil the mixture for 1-2 minutes.

4. Then peel the garlic and cut each clove into three parts. Add the chopped slices to the cabbage and carrots and pour the hot marinade over everything.

5. Mix the salad thoroughly. Leave it until it cools completely.

6. And when the vegetables have cooled, place a plate with a weight. Place the workpiece in the refrigerator for an hour.

7. Then place the snack in sterilized jars and close the lids. Place in the refrigerator again for a day. After 24 hours, the salad can be eaten.

Here we have come to its logical conclusion. Although we will continue to talk about cabbage in new issues. After all, recipes for white cabbage preparations for the winter do not end there. So wait for new articles and come visit often! Don't forget to rate and share on social media. networks.