Recipes for cabbage canned for the winter in salads, pieces, pickled in jars. Pickled cabbage in jars for the winter: the best recipes without sterilization

Bring the marinade to a boil, remove from heat and pour in 1.5 tablespoons of vinegar essence. It is advisable to catch most of the spices with a spoon, but you don’t need everything, leave a little and let them go into the jars.

Fill the jars with marinade, pierce them again so that all air bubbles come out and add more. As a result, I was left with one full glass of marinade, I think it’s better to have some left over than not enough.
Roll up the filled jars with metal lids and turn them over. Cover with a blanket or towel and leave to cool. Afterwards, the jars of cabbage should be allowed to brew for room temperature for 3 days, then remove them for further storage in a dry cellar.
Pickled cabbage is ready for the winter under metal lids. In just two months it will be completely usable. Before tasting, do not forget to pour the cabbage with lean aromatic oil and sprinkle with chopped onions.

Delicious winter cabbage is a welcome guest on every table. Everyone loves to crunch on juicy cabbage. She is adored and revered by everyone, young and old, and there are many reasons for this. Cabbage for the winter invariably turns out to be very tasty, perfectly stimulates the appetite, has a lot of useful properties and is good for any occasion - as they say, both for the feast and for the world. It will perfectly complement your usual meal, diversify main courses and saturate the body with vitamins, while, despite its simplicity, cabbage is always relevant at a festive feast. Cabbage prepared for the winter can act as an ingredient for salads and soups, as an independent snack, or vegetable side dish to meat.

In order for cabbage pickles to please everyone who tries them, first of all, you need to choose the right vegetable, because the final result of all culinary efforts largely depends on the quality of the main ingredient. So what should it be? Mid-season cabbage and cabbage are best suited for preparations. late ripening varieties. Despite the fact that such vegetables take a long time to ripen, cabbage heads turn out to be very juicy, dense and large - these are the specimens that are ideal for pickling and pickling. In addition, these varieties have a high sugar content, which is very important for successful fermentation. It is advisable that the heads of cabbage for pickling weigh at least 1 kg - smaller specimens do not contain enough nutrients, which are necessary for a high-quality fermentation process. Of two heads of cabbage of the same size, choose the heaviest one - the heavier the cabbage, the denser and juicier its leaves, and this is the key to tasty preparation for the winter. When purchasing, check the elasticity of the head of cabbage with your hands by squeezing it - it should not flatten or lose its shape. Please note cabbage leaves and a stalk. If you notice on them dark spots or signs of the presence of pests, it is better to refuse the purchase. The leaves, like the stalk, should be white.

The best container for fermenting cabbage, of course, is the wooden barrels in which our ancestors harvested cabbage, but in urban conditions the best option is enamel containers (buckets and basins), glass jars and plastic containers. If you use enamel cookware, make sure that there are no chips on its surface. Aluminum pans are completely unsuitable for fermenting and pickling cabbage. Lactic acid formed during the fermentation process oxidizes aluminum, as a result of which the cabbage acquires a gray tint and an unpleasant metallic taste, and harmful substances can enter the body.

Before shredding, you need to remove a few outer leaves from the head of cabbage. Next, the cabbage is either finely chopped or cut into pieces. You should not chop it, trying to turn the cabbage into a “web”, otherwise the snack will not turn out crispy. In addition, the larger you cut the cabbage, the more vitamins it will retain. For 1 kg of cabbage, usually take 1 tablespoon of salt. To make the cabbage 100% crispy, you can add Not large number oak bark (can be bought at a pharmacy) or grated horseradish root - 1 teaspoon per 1 kg of cabbage. In addition to the fact that both components are in perfect harmony with the taste of cabbage, they contain tannins that make it crispy.

Carrots are an invariable companion of cabbage in preparations - they should be dense and juicy. The carrots can be grated on a coarse grater (in this case the cabbage will be slightly colored) or cut into slices or cubes (then the cabbage will retain its snow-white color). In addition to traditional carrots, delicious cabbage for the winter can be supplemented with apples, plums, horseradish, cranberries, lingonberries, beets, bell peppers and celery. These ingredients will not only make the snack more appetizing and increase its nutritional properties, but will also become a real lifesaver. For example, adding cranberries helps the body more efficiently absorb the contents of sauerkraut vitamin C, and the addition of lingonberries extends the shelf life of the product, suppressing the vital activity of microorganisms. Dill seeds and caraway seeds will give cabbage a special aroma.

Delicious cabbage for the winter - a simple snack, which, nevertheless, can be considered a real queen menu for the cold season. And how good it is with potatoes - you just can’t pull it off by the ears! Let's try it soon!

Ingredients:

• 2 kg white cabbage,
• 300 g carrots,
• 2 dining rooms spoons of salt,
• 2 dining rooms spoons of sugar,
• 5 bay leaves,
• 10-15 black peppercorns.

Preparation:
Finely chop the cabbage. Grate the carrots on a coarse grater. Place the vegetables in a container, add salt, sugar, bay leaf and peppercorns. Stir, but do not mash. Pack the cabbage into a jar. Insert a long wooden stick and place the jar in warm place. Gases will form in the workpiece over the course of several days. In order for them to come out, how many times a day will you need to pierce the cabbage with a stick in several places, reaching the very bottom. This is a mandatory condition, without which you will not get a tasty preparation. When fermentation stops, the cabbage is ready - it can be stored in a cool place.

Sauerkraut with apples

Ingredients:

• 2 kg cabbage,
• 200 g carrots,
• 200 g sweet and sour apples,
• 2 tablespoons of salt (heaped).

Preparation:
Chop the cabbage, place in a container and cover with salt. Mix well and mash with your hands so that the cabbage releases juice. Add grated or sliced ​​carrots and mash again with your hands. Add apples cut into small slices and mix carefully. Cover the container with a lid (or plate) and place a weight on top. Cabbage should be in own juice. In this form, the cabbage should be left for 3-4 days in a warm place, piercing the workpiece several times a day with a long wooden stick for the release of generated gases. After this, the cabbage is removed for storage.

Ingredients:

• 2 kg cabbage,
• 300 g carrots,
• 1/2 cup cranberries,
• 4 cloves of garlic.
• Marinade:
• 1 liter of water,
• 100 ml 9% vinegar,
• 4 tablespoons vegetable oil,
• 10 black peppercorns,
• 5 buds of cloves,
• 4 bay leaves,
• 2 tablespoons salt,
• 4-5 tablespoons of sugar.

Preparation:
Mix shredded cabbage, coarsely grated carrots, finely chopped garlic and cranberries. Prepare the marinade by mixing all ingredients except oil and vinegar in a saucepan. Bring to a boil, simmer for 10 minutes, then add oil and vinegar. Pour the marinade over the cabbage, mix carefully, cover the container with a lid, place a weight on top and put it in the refrigerator. A day later the cabbage is ready.

Sauerkraut with honey

Ingredients:

• 1 kg cabbage,
• 1 carrot,
• 1 apple (optional)
• 1 pinch of cumin seeds (optional)
• For the brine:
• 1 liter of water,
• 1.5 tablespoons of salt,
• 1.5 tablespoons of honey.

Preparation:
Chop the cabbage, grate the carrots or cut into thin strips. Stir, adding cumin seeds if using. There is no need to knead with your hands. Place the mixture in a container or jar, compacting tightly. Add the quartered apple, if using. Bring water and salt to a boil, add honey and mix well. Pour the brine into the cabbage so that the liquid completely covers the workpiece. If there is not enough brine, prepare additional quantity. Cover the container with cabbage loosely with a lid or plate to allow air access. Next, the cabbage should stand in a warm place for 2-3 days. During this time, the workpiece must be pierced 2-3 times a day with a wooden stick. During sauerkraut, the cabbage should be completely in brine. If foam appears on the surface of the brine, it should be removed. After the specified time, the cabbage should be put in the refrigerator and in a cool place for a week.

Pickled cabbage for the winter

Ingredients:

• 2 kg white cabbage,
• 3 carrots,
• 3-4 cloves of garlic.
• Marinade:
• 1 liter of water,
• 200 ml vegetable oil,
• 200 ml 9% vinegar,
• 8 tablespoons sugar,
• 3 tablespoons of salt (heaped).

Preparation:
Cut the cabbage into large squares. Place in a deep container, add coarsely grated carrots and chopped garlic. Mix. To prepare the marinade, pour water into a saucepan, add vegetable oil, sugar and salt. Bring to a boil, pour in vinegar and remove from heat. Immediately pour the marinade over the cabbage, cover the container with a lid, and put pressure on top. After a day you can try the cabbage. The snack is placed in jars and stored in a cool place.

Pickled cabbage with beets

Ingredients:

• 1 kg cabbage,
• 1-2 beets,
• 1-2 carrots,
• 5 cloves of garlic.
• Marinade:
• 1 liter of water,
• 200 ml apple cider vinegar (6%),
• 50 ml vegetable oil,
• 6-7 tablespoons of sugar,
• 3 tablespoons salt.

Preparation:
Mix all the ingredients for the marinade in a saucepan. Bring to a boil, stirring until the sugar and salt dissolve. Remove from the stove and let cool. Meanwhile, cut the cabbage into pieces about 2x3 cm in size. Place in a container and lightly knead with your hands. Cut carrots and beets into cubes. Coarsely chop the garlic. Place a layer of cabbage in the jars, then a layer of beets, a layer of carrots and garlic, alternating the layers several times until the jars are filled. Don't forget to press down the layers by tamping them down. At the end, pour in vegetable oil and cooled marinade. Cover the jars with lids and let stand for two days at room temperature. Then roll up the jars with lids and put them in the refrigerator for a day. After this, the cabbage can be tasted or stored further.

Sauerkraut with horseradish

Ingredients:

• 2 kg white cabbage,
• 200 g carrots,
• 100 g horseradish root,
• 100 g sugar,
• 2 tablespoons salt,
• 1.5 liters of water,
• 10 black peppercorns,
• 4 bay leaves.

Preparation:
Finely chop the cabbage. Grate carrots and horseradish. Mix these ingredients, add spices and place in a large container. Boil water, cool and dissolve salt in it. Pour brine over vegetables. Cover the container with a lid to allow air access and leave at room temperature for 3 days, stirring occasionally. Then add sugar, mix well and put in the refrigerator for a day. The cabbage is ready.

Salad with cabbage and cucumbers for the winter

Ingredients:

• 1.5 kg cabbage,
• 1 kg cucumbers,
• 1 head of garlic,
• 1 bunch of green onions,
• 2-3 celery stalk,
• 6 bay leaves.
• Marinade:
• 1/2 cup vegetable oil,
• 4 tablespoons 9% vinegar,
• 2 tablespoons salt,
• 2 tablespoons sugar.

Preparation:
Shred the cabbage. Cut the cucumbers into slices. Pass the garlic through a press. Celery and green onions finely chop. Mix the ingredients in a large container and add the marinade ingredients. Mix well and leave for 2-3 hours at room temperature. Mix again and distribute the mixture into jars. Add 2 bay leaves to each jar. Cover the jars with lids and sterilize in boiling water, after which the jars are hermetically sealed.

Vegetable salad with cabbage for the winter

Ingredients:

• 500 g white cabbage,
• 500 g tomatoes,
• 250 g bell pepper,
• 250 g onions,
• 100 ml vegetable oil,
• 25 ml 9% vinegar,
• 2 tablespoons sugar,
• 2 tablespoons salt,
• 6-7 black peppercorns.

Preparation:
In an enamel saucepan, mix shredded cabbage, thinly sliced ​​carrots, chopped into strips bell pepper, tomatoes cut into large slices and onions cut into half rings. Add vegetable oil, salt and sugar. Mix. Add vinegar and black peppercorns. Stir again and leave at room temperature for 3 hours to marinate. Place the pan on the stove, bring the mixture to a boil and simmer for 10 minutes. Place the salad in jars and roll up. Allow to cool completely, covered warm blanket, and put away for storage.

Hello, hello, hello. Today we are talking about white cabbage again. 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, hot 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 l - 30 minutes; 0.5 l - 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.

Cabbage for the winter in jars is one of the most common variations of preparations, which is popular among housewives due to its excellent taste and benefits for the body. Cabbage contains a very large amount of vitamin C and minerals, which are preserved for a long time almost unchanged, which means that after preparing such a snack, you don’t have to worry about the health of your household. In addition, cabbage for the winter in jars is a low-calorie and dietary product, so it is ideal for those who watch their figure and adhere to healthy eating. But still in to a greater extent The delicious taste of this preparation is attractive - neither adults nor children will refuse to crunch the juicy cabbage. And if you preserve it together with bell peppers and beets, then you won’t be able to pull it away by the ears at all!

The good thing about cabbage in jars for the winter is that it is not only a wonderful stand-alone snack, but also a wonderful addition to a wide variety of dishes, such as vegetable soups, cabbage soup, solyanka, salads, vinaigrettes, casseroles, dumplings, pies and pies. Canned cabbage can rightfully be called a universal product - it will diversify a regular meal and become an indispensable component for festive table. The popularity of these blanks is also due to the fact that they are very inexpensive and economical, and this is very important today. All of the above advantages make preserved cabbage so beloved and desired by people of all ages. But how to cook cabbage? Now we'll find out!

Cabbage in jars for the winter can be pickled, pickled or lightly salted. Most often, cabbage is prepared with the addition of vinegar - table, apple or wine. Vinegar can be successfully replaced lemon juice or citric acid, which will make cabbage more suitable for children to eat. Cabbage is prepared in wooden barrels, glass jars or enamel dishes, after which it is stored in a cool place (in the refrigerator or cellar) for a very long time. Having decided to prepare cabbage for future use, it is best to opt for cabbage varieties large sizes average or late dates maturation. Carrots are an invariable companion of cabbage in preparations, but if desired, bell peppers, beets, onions, apples, pears, plums, grated horseradish or cranberries can be added to the preservation. The classic marinade for cabbage is prepared from water or vegetable oil with the addition of vinegar, sugar and salt, but bay leaves, cloves, allspice, black peppercorns, coriander, garlic, dill seeds, chili pepper will help add a spicy taste and aromatic notes to the final product. , parsley or dill.

Cabbage for the winter in jars is prepared very quickly and easily, delighting you with its unique taste all year round - make sure of this by using our recipes!

Sauerkraut for the winter

Ingredients:
1 large head of cabbage,
3 carrots,
1 liter of water,
50 g salt,
50 g sugar,
50 ml 9% vinegar.

Preparation:

Pour water into a saucepan, add sugar, salt and vinegar. Bring to a boil, then cool for half an hour. In a large bowl or basin, mix shredded cabbage and grated carrots. Divide the vegetable mixture into sterilized jars, compacting tightly. Pour in the brine and cover with lids. Leave the jars at room temperature for 2-3 days for the cabbage to ferment. Sterilize the jars in a saucepan with water - three-liter jars should be sterilized for half an hour, 15 minutes will be enough for liter jars. After this, roll up the jars with sterilized lids, turn them upside down, wrap them in a warm blanket and cool.

Pickled cabbage without sterilization

Ingredients:
3 kg cabbage,
5 carrots,
1 onion,
2 liters of water,
150 ml 9% vinegar,
2 tablespoons salt,
bay leaf, black peppercorns and allspice to taste.

Preparation:
Chop the cabbage, grate the carrots on a coarse grater, and cut the onion into pieces. Place the prepared vegetables in a large bowl and mix well. Place the spices in a large bowl, top with the vegetable mixture and pour boiling water over it. Let stand for 10 minutes, then drain the water. To prepare the brine, add salt, vinegar and bay leaf to the water. Bring to a boil. Place the cabbage in sterilized jars and pour hot pickle. Roll up with sterilized lids, turn upside down and let cool under a warm blanket, then store.

Lightly salted cabbage instant cooking with garlic

Ingredients:
2 kg cabbage,
3 carrots,
1 head of garlic,
500 ml water,
1/2 cup sugar
1/2 cup 9% vinegar,
2 tablespoons salt.

Preparation:
Mix chopped carrots, coarsely grated carrots and chopped garlic (the garlic can be finely chopped or passed through a press). Distribute the mixture among the jars. To prepare the brine, dissolve sugar, salt and vinegar in water. Bring to a boil and pour over the cabbage. Cover the jars with lids and cool. You can try cabbage after 3 days.

Cabbage marinated in pieces with beets

Ingredients:
2 heads of cabbage,
2 beets,
8 cloves of garlic,
3 liters of water,
3/4 cup sugar
3/4 cup salt,
1 teaspoon 70% vinegar,
bay leaf, allspice peas and dill seeds to taste.

Preparation:
Cut the cabbage into large pieces (about 8-10 pieces), cut the beets into slices. Place 4 cloves of garlic and spices to taste at the bottom of two three-liter jars. Lay out the beet slices and add the cabbage pieces. To prepare the marinade, add sugar, salt and vinegar to the water and bring to a boil. Pour the resulting marinade over the cabbage and beets, roll up the jars with lids and cool, turning them upside down.

Pickled cabbage with bell pepper

Ingredients:
1 medium sized cabbage
1 onion,
1 bell pepper,
1 glass of vegetable oil,
50 g salt,
50 g sugar,
1 tablespoon 70% vinegar,
black peppercorns and dill seeds to taste.

Preparation:
Chop the cabbage, cut the pepper into thin strips, and the onion into half rings. Mix all vegetables in a large container. Heat the oil slightly and add salt, sugar, pepper and dill seeds. Pour the resulting mixture over the vegetables and leave under pressure for 1-2 hours. Dilute vinegar in 100 ml of boiled water, pour over vegetables and stir. Place vegetables in sterilized jars and close with nylon lids.

Pickled cabbage with apples

Ingredients:
1 kg cabbage,
5 sour apples(for example, Antonovka varieties),
1 large carrot
1 liter of water,
3 tablespoons 9% vinegar,
2 tablespoons salt,
2 tablespoons sugar,
10 black peppercorns,
4 peas of allspice,
4 bay leaves.

Preparation:
Chop the cabbage, grate the carrots on a coarse grater, chop the apples, removing the core. Mix all ingredients in a container. To prepare the marinade, add salt, sugar and spices to the water. Bring to a boil and let cool. Add vinegar to the marinade and pour over the cabbage and apples. Stir, compact, cover with gauze and place under pressure for 3 days at room temperature, piercing the mixture daily with a wooden stick to release carbon dioxide. Place the preparations in jars, close the lids and store.

Thanks to the fact that heat treatment cabbage in jars for the winter does not lose its beneficial properties; this preparation is a real storehouse of vitamins and minerals in the cold season. So don’t put it off and take care of your family’s health right now! Good luck with your preparations!

Not everyone knows that cabbage contains more vitamin C than fruit. Therefore, nutritionists recommend including it in your diet. But in winter time Not everyone has the opportunity to prepare dishes from fresh cabbage. In this case, the vegetable can be preserved.

Salted cabbage can be added to pies, salads, and borscht. It can also serve as an appetizer with various side dishes. It should be noted that canned cabbage can be stored for a very long time, while retaining beneficial properties.

Every housewife should make sure that in winter the family has a crispy, tasty and healthy snack. There are many recipes for preparing preparations from white, red, Beijing, cauliflower and other types of cabbage.

We will look at several canning options. If you have not previously prepared this vegetable for the winter, then be sure to do so while you can purchase fresh heads of cabbage.

Canning cabbage for the winter in jars with iron lids

Let's prepare cabbage salad with carrots for the winter. We will roll up the jars with iron lids. The recipe is very simple, so any housewife can easily make winter preparations.

Ingredients:

• 1 kg of fresh cabbage.
• 5-7 medium sized carrots.
• 5 cloves of garlic.
• 125 ml water.
• 125 ml sunflower oil.
• 125 g granulated sugar.
• 1 tbsp table salt.
• 10 tbsp 9% vinegar.

Canning process

It is recommended to use round white cabbage as it is juicier. Peel the vegetable from green leaves and chop it with a thin salt shaker. To do this, you can use a special cabbage knife. Transfer to a separate bowl.

If you want to make a really tasty cabbage preparation, then you can’t do without carrots. It improves the beneficial properties of the snack. Vegetables need to be peeled and washed cold water, then grate on a coarse grater.

Peel the garlic and grate it on a fine grater. You can use more garlic. Consider your taste preferences.

Place the prepared ingredients in a bowl and mash well with your hands so that the cabbage releases its juice.

While the vegetables are steeping, you need to start preparing the brine. Pour 0.5 cups of filtered water, salt, sugar and butter into an enamel pan. Mix all ingredients. Place the pan on the stove and turn on the maximum setting so that the liquid boils faster. In this case, the brine must be constantly stirred so that the sugar and salt are completely dissolved.

Remove the pan from the stove and add to the solution table vinegar and interfere.

Pour the prepared brine over the cabbage salad. Mix the ingredients thoroughly and leave to steep for at least 2 hours.

During this time, the vegetables will marinate well and release juice. After this, put the cabbage into jars, which must first be sterilized in any convenient way.

Cover the jars with iron lids and roll up with a special device.

Place the workpiece in a cool place. If you wish, you can try cabbage after about one week. There is nothing complicated in preparation, so you will definitely be able to make such a winter preparation.

Canning kohlrabi cauliflower for the winter at home

Kohlrabi is a vegetable that looks like a radish but tastes like a regular radish. white cabbage. Using this recipe, you can prepare a complete salad, rich in essential microelements and vitamins. The snack is low in calories, so it can be consumed in unlimited quantities.

Ingredients:

• 300 g kohlrabi.
• Half a medium carrot.
• 1-3 cloves of garlic.
• 1-2 g chili pepper.
• 1 tsp oregano.
• 1 tbsp white wine vinegar.
• 1 tsp salt.
• 1 tsp sugar.

Preservation steps

In order not to waste time searching for the necessary products during cooking, it is recommended to prepare all the ingredients immediately. You can use other spices in the recipe, but the taste may vary greatly. If you have the desire and time, then experiment, maybe you’ll come up with something new way preparing a delicious snack.

Kohlrabi has no leaves, but the thick skin must be peeled off before cooking. To do this, the vegetable must be divided into two parts, and then removed top layer. First you need to wash the cabbage and cut off the stem. Cut the vegetable pulp into medium-sized cubes, as shown in the image below.

Wash the young carrots, remove the top layer with a vegetable peeler and cut into cubes, just like cabbage. Add to bowl with kohlrabi.

Peel the garlic and chop it into small pieces or slices, as you prefer. Add to bowl with remaining ingredients.

Now you need to add oregano. Stir everything with wooden spoon or with your hands.

Sterilize the jar. To do this, you need to preheat the oven to 100 degrees and place the container in it for 10 minutes. When it cools down, fill it with chopped vegetables. Add a pepper pod on top.

Sprinkle on top granulated sugar And rock salt. It should be noted that iodized salt does not need to be used as it is not suitable for preserving food.

At the final stage of cooking, you need to pour white wine vinegar over the cabbage.

Boil a small amount of water and add it to the jar so that the liquid completely covers all the ingredients. After this, you need to preheat the oven to 100 degrees and sterilize the workpiece for 30 minutes.

Remove the canned cabbage from the oven and roll up the lids. It is recommended to cover the jars with a blanket and leave them in a dark place so that the snack cools completely. If you store cabbage in a cellar or pantry, it will not spoil within six months.

Early cabbage. Preserving in jars

Each housewife has her own recipes and secrets of cooking and winter preparations. But this method of canning is not so popular, so it is not known to everyone. Try this option.

Ingredients:

• 1 medium-sized head of young cabbage.
• 1 liter of boiled water.
• 2 tbsp granulated sugar.
• 2 tbsp table salt.
• 2 tbsp 70% vinegar essence.
• ½ cup vegetable oil.
• 6 peppercorns.
• 2 bay leaves.
• 3 tbsp mustard seeds.
• 5 cloves of garlic.

Cooking method

Remove the top leaves from the cabbage. The head of cabbage needs to be cut into six slices and the stalk cut out. Then cut the vegetable into large pieces and place in a separate bowl.

To prepare the brine, you need to bring water to a boil, then add the required amount of vegetable oil, sugar and rock salt. The solution must be thoroughly mixed until all the crystals dissolve

When the water has completely cooled, you need to add the essence of vinegar and spices to it. It should be noted that the essence is stronger regular vinegar several times, so try not to exceed the recommended amount.

Peel the garlic cloves, finely chop and add to the rest of the products. Pour the prepared brine on top.

The vegetable mass must be thoroughly stirred and a lid or flat board placed on it, and a weight on top. Keep under pressure for 2-3 days at room temperature.

And if you want to roll up early cabbage in jars for the winter, then you can use another method. To prepare a 700g jar we will need:

• 200 g young cabbage.
• 1 medium carrot.
• 2 bay leaves.
• 4 peppercorns.
• 2 cloves.
• 1 tbsp salt.
• 1 tbsp sugar.

Step-by-step canning

You need to remove the dried and green leaves from the cabbage, after which you need to finely chop it. Grate the peeled carrots on a coarse or medium grater.

The vegetables need to be stirred and mashed by hand so that the cabbage releases its juice. Pack the ingredients well into a sterilized glass jar. Pour boiling water over the salad and leave for about 15-20 minutes. Then the liquid must be poured into the pan. Place the container of water on the stove, wait until it boils, and pour in the snack again.

After 10-15 minutes, the water must be poured into a bowl or pan and brought to a boil. Then you need to add the necessary spices, table vinegar, granulated sugar and table salt. Wait for the brine to boil, fill the jar with cabbage with it and roll up the lids.

The workpiece must be wrapped upside down in a warm towel and removed until it cools completely. It is recommended to store the workpiece in a cellar or refrigerator.