Pickled cabbage fast food. Best Quick Vinegar Pickled Cabbage Recipes

What vegetable has been popular for centuries, becoming the object of fairy tales, riddles, songs and sayings? Of course, cabbage! It is she who is dressed in "seven clothes" and respectfully called a mistress. Modern housewives are gradually abandoned. A great alternative to traditional Russian sourdough - pickled cabbage fast food.

Before enjoying the result, you don’t have to wait a few days for the cabbage to ferment. Yes, and in every house there is a room for storing the finished workpiece.

Pickled instant cabbage (daily) in a hot marinade

Do not be sad in the winter weather, but rather crunch with pickled cabbage, make up for the lack of ascorbic acid. The extraordinary taste of this dish with a pleasant sourness, complemented by sweetish notes, allows you to use it as a side dish or snack.

For one jar with a capacity of 3 liters you will need:

• cabbage forks - 2-2,200 kg;
• 2 carrots;
• garlic cloves - 2-3 pieces.

For brine:

• 600-650 g of water;
• 200 g of sugar; unrefined oil; table vinegar;
• 3 art. l. salt.

To prepare appetizers:

1. Chop the head of cabbage, chop the carrot on a grater. Mix the vegetables with your hands, mashing them until the juice appears.
2. Mix sugar, butter and salt in water, place on the stove. Under the boiled brine, turn off the burner. Add some vinegar.
3. Put the chopped vegetables in the prepared container. Pack all layers thoroughly. Place garlic cloves on top.
4. Gently fill the jar with hot filling. Pierce the contents of the vessel in several places, for uniform distribution marinade.
5. Cover with a nylon lid, leaving a small gap. Is the bank cold? Cork it in any way and clean it for storage in the cold.

Delicious pickled cabbage with bell pepper

In what combinations cabbage is not harvested! Have you tried it with bell pepper? Try it, you won't regret it. It turns out beautifully, tasty and without much effort. Vegetables are juicy, appetizing and crunchy. And the marinade is ready to compete with them for the title of "The most delicious preparation of the year"!

Prepare a vegetable set:

• cabbage - 1-1.5 kg;
• 2 carrots;
• Bell pepper- 1.5 kg;
• 3-4 garlic cloves;
• 2 pods of hot pepper, if you like spicy dishes.

To cook a marinade based on 1 liter of water, you will need:

• sugar - 300 g;
• vegetable - 250 ml;
• 9% vinegar - 200 g;
• salt - 100 g.

Getting Started:

1. Grind the cabbage head with a shredder, grate the carrots and garlic cloves through a grater. Mix the vegetables by kneading them with your hands.
2. Free the pods of sweet pepper from seeds and partitions. Soak for 15 minutes in boiling water.
3. Have the fruits softened and become pliable? Stuff them with chopped vegetables.
4. Boil the marinade from the indicated ingredients. Fill a jar of pepper with it and cover with a lid. For pickling, 5 days is enough.

Do you want to prepare a snack for the winter? Divide into liter jars, fill with brine, pasteurize for 20 minutes, screw under iron lids.

Spicy with beets in 1 day: quick and easy

Beets are also a good partner for cabbage preparations. In addition to a sweetish aftertaste, it gives the appetizer a wonderful pink tint, the intensity of which depends on the amount of beets in the dish.

We offer you a pickling recipe for express method: no more than a day will pass between cooking and use. And at the end - a delicious snack that can become the center of attention in holiday menu thanks to a picturesque pinkish color and an unforgettable sweet and sour taste.

To prepare it, you need:

• head of cabbage - 2 kg;
• large carrot;
• large beets;
• 4-5 garlic cloves.

The composition of the filling, in addition to one liter of water, includes:

• salt - 90 g (2.5 tablespoons);
• sugar - 120 g (5-6 tablespoons);
• rast. oil - 70 ml;
• vinegar - 150 ml (10 tablespoons);
• 5-6 peppercorns;
• 2-3 laurels.

Cooking process:

1. Grind the head of cabbage with a shredder, grate the carrots and beets through a coarse grater, cut the garlic cloves into thin slices.
2. Stir vegetable mixture thoroughly. Transfer it to a three-liter jar. Crush each layer with a pestle.
3. Boil water solution salt and sugar with peppercorns and bay leaf. Add oil and vinegar.
4. Pour the hot marinade into the jar of vegetable mixture.
   After 24 hours, you can try a delicious crunchy snack.

Red cabbage chunks - quick pickling recipe (3-4 days)

Do you consider yourself a connoisseur of cabbage in all its manifestations? Then you will love this recipe.

Instead of red cabbage, purple and red varieties of kohlrabi are acceptable.

The appetizer includes:

• 1 head of medium size;
• 2-3 beet roots;
• 1 garlic head;
• a bunch of cilantro or dill.

Composition for marinade filling, based on one liter of liquid:

• sugar - 100 g or 4 tbsp. l.;
• salt - 30 g or 1 tbsp. l.;
• 10 peas of black pepper;
• vinegar 9% - 15 g or 1 tbsp. l.

So, let's begin:

1. Cut the head of cabbage into large pieces, beets into smaller slices or straws.
2. Place the vegetables in a three-liter vessel in layers, interspersing each cabbage row with beetroot slices, garlic cloves and dill.
3. Cook the marinade from the ingredients indicated in the recipe. Boil it no more than 2-3 minutes.
4. Fill jars with vegetable mixture with boiling brine. Close the lid and keep warm room 2 days. Then transfer to cold storage.
5. Planning to save the snack until winter? Sterilize filled jars: three-liter for 30 minutes, two-liter - 20, liter and less - 10 minutes.

Spicy Ginger Pickled Cabbage: Crispy and Juicy

Hot pepper and spicy ginger will add Asian notes to the traditional Russian preparation. If you like spicy food, be sure to cook savory snack, the recipe of which we offer you.

You need:

• kilogram head;
• chili pod;
• ginger root;
• 2-3 carrots.

To make a marinade, put in a liter of water:

• sugar - 2 tbsp. l.;
• coarse salt - 1 tbsp. l.;
• soy sauce - 2 tbsp. l.;
• rice vinegar - 2/3 tbsp.;
• vegetable oil - 2 tbsp. l.;
• coriander seeds - 1 tbsp. l.

Let's get started:

1. Remove the seeds from the chile pods. Cut the pepper slices into small cubes.
2. Chop the garlic cloves, grind the peeled ginger on a grater.
3. Cut the white cabbage into cubes with a side length of about 2 cm.
4. Grind the peeled carrots on a special Korean carrot grater.
5. Roast coriander seeds in a pan and crush in a mortar.
6. Combine brine ingredients in water. Mix them well.
7. Combine cabbage pieces with grated carrots. Divide the vegetable mixture into prepared jars.
8. Fill with brine. Close the lid. Keep cold.

Buttered Sweet Cabbage - A Quick Recipe (Like a Salad)

Universal love for sauerkraut justified: the complex of vitamins and amino acids contained in it, magnesium, iron, zinc, potassium and iodine have a beneficial effect on the human body in the absence of other sources of replenishment.

And in pickled vegetables, most of the useful components are preserved in their original form. Sweet pickled cabbage prepared according to this recipe has long gained popularity among consumers and still does not leave the first lines of the ratings of the most popular snacks.

• kilogram head;
• 1 carrot;
• 1 pod of bell pepper.

Marinade filling for half a liter of liquid:

• table vinegar - 6 tbsp. l.;
• sugar - 7 tbsp. l.;
• salt - 1 tbsp. l. salt;
• vegetable oil - 80 g.

Cooking process:

1. Cut the cabbage head and pepper fruits into strips, grate the carrots on a coarse grater.
2. Mix chopped vegetables.
3. Divide among prepared jars. Carefully compact the laid layers.
4. Bring water to a boil with salt, sugar and vegetable oil added to it. Pour in some table vinegar.
5. Fill jars of vegetable mixture with hot marinade. Store the cooled snack in the refrigerator under nylon lids.

After 12-14 hours, you can enjoy a juicy and fragrant dish!

Pickled cabbage with apples

A distinctive feature of the recipe is the absence of a liquid marinade, and its “highlight” is the use of apples as one of the components. It will turn out exceptionally tasty and healthy, especially for those who are on a diet.

Composition of products:

• cabbage - 600 g;
• onion turnip - 100 g;
• carrot - 150 g;
• apple - 250 g;
• salt - 1.5 tsp;
• sugar - 2 tsp;
• vinegar - 1 tbsp. l.;
• vegetable oil.

Sequencing:

1. Finely chop the cabbage, cut the onion into half rings, coarsely grate the carrots.
2. Add a little salt, sugar and table vinegar to the vegetable mixture.
3. Attach thinly sliced ​​apples to the vegetables. Add a little sunflower oil to your taste. Don't forget to mix.

Georgian recipe with coriander

Every cuisine in the world boasts recipes for cooking cabbage dishes. If in Germany and Russia it is customary to ferment it, then Georgian cuisine prefers to marinate.

Georgian pickled cabbage is distinguished by the presence of beets, spicy seasonings and herbs in the composition of the dish.

To prepare a snack, stock up:

• cabbage - 2-3 kg;
• beetroot - 300 g;
• carrots - 300 g;
• 1 garlic head;
• 1 pod of hot pepper;
• parsley - 50 g;
• 10 peppercorns, black and allspice;
• coriander seeds - 1 tsp;
• 2 laurel leaves.

For marinade based on 1 liter of water:

• 9% vinegar - 100 ml;
• sugar - 150 g;
• salt - 1.5 tbsp. l.

Work order:

1. Use a shredder for chopping cabbage, a grater for carrots and beets.
2. Chop parsley, garlic cloves and hot peppers.
3. Thoroughly mix all ingredients in one bowl.
4. Divide vegetable mixture among jars.
5. Combine all ingredients for the marinade, mix and boil.
6. Fill the jars with the mixed vegetables with the hot brine. Remove for three days in a cold place.

How to pickle cauliflower for the winter in jars

For classic recipes for winter preparations, cauliflower is rather exotic. However, its true lovers have long appreciated the high taste characteristics, both as part of the daily menu and in canning. Prepare for the winter cauliflower with garlic and bell pepper.

Prepare for pickling:

• cauliflower;
• garlic heads;
• sweet pepper pods;
• bay leaves;
• peppercorns.

For marinade filling for 5 liters of liquid:

• half a glass of salt;
• a glass of granulated sugar;
• 1 st. l. 70% vinegar.

Let's start marinating:

1. Prepare the vegetables by breaking the cabbage into florets and cutting the sweet pepper into large pieces.
2. Place cabbage sprigs into prepared 3-liter bottles, alternating them with pieces of pepper. Add a couple of dried bay leaves, a pod of hot pepper and 3-4 chopped garlic cloves.
3. Pour boiling water into filled bottles. Let it warm up for about 15-20 minutes. under covers.
4. Are the balloons a little cold? Drain boiling water into a separate vessel, put it on gas.
5. Heat a solution of salt and sugar on the stove until it boils. Pour in the vinegar.

Fill the vegetable bottles with hot marinade. Roll up under the lids and cool under the covers upside down.

Assorted cauliflower in large pieces - a new recipe for 1.5 liter jars

To prepare assorted vegetables for the winter, collect all the remnants of the crop from your garden and pickle them in one jar. It will turn out fragrant, appetizing and very picturesque! After all, under the glass are collected all the colors of autumn!

Composition for four one and a half liter jars:

• cucumbers - 1 kg;
• ripe tomatoes - 1 kg;
• cauliflower - 450 g;
• hot pepper - 4 pods;
• sweet pepper - 6 pcs.;
• horseradish root;
• dill;
• 4-5 garlic cloves.

The composition of the marinade filling, in addition to one and a half liters of water, includes:

• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 5 st. l. vinegar 9%;
• 6-8 peas of peppers, black and allspice;
• 2 laurels.

Cooking is easy:

1. Blanch the cabbage disassembled into inflorescences in boiling water for no more than two minutes.
2. Divide the fruits of sweet pepper, peeled from seeds, into 6 shares each.
3. In sterilized jars, place a dill umbrella, a cut garlic clove, a 3-4 cm horseradish root.
4. Put different vegetables there, between the layers of which put a pod of hot pepper.
5. Have a wide assorted vegetables cop? Complete your assortment with carrots, onions, zucchini or squash.
6. Pour boiling water into jars of vegetables. Allow 10-15 minutes for them to heat evenly under the lids.
7. Boil the water drained from the cylinders again, but already supplementing it with salt, sugar, pepper and bay leaf. Pour in some vinegar.
8. Fill jars of mixed vegetables with hot marinade filling.
9. Seal with a seamer with iron lids.

Cool under a blanket, turning the jars upside down.

Early ripening cabbage: pickled quickly in 5-6 hours

Cook pickled cabbage in a super-fast way. Already a few hours after marinating, it can be eaten. It is better to prepare a snack in the evening, then during the night it will reach the maximum level of its taste characteristics.

Stock up:

• 2 kg head;
• 2 carrots;
• 3 garlic cloves;
• 0.5 tsp hot pepper.

Marinade consists of a liter of liquid and:

• 1 st. Sahara;
• 0.5 st. vegetable fat;
• 2 tbsp. l. salt;
• 1 st. l. 70% acetic acid.

To pickle early cabbage:

1. Mix water with salt, sugar and sunflower oil. Warm up on the stove. Pour in the vinegar.
2. Cut the head of cabbage into pieces 3-4 cm in size. Grind the carrots through a large grater.
3. Put the cabbage slices in a 3 liter jar, alternating with layers grated carrot. Pour a pinch of ground pepper on top and squeeze the garlic.
4. Fill to the top with warm brine. Bend the vegetables down to completely hide them under the marinade.

Is the bank cold? Take it to a cold place.

Pickled cabbage "Provencal" for 2 hours

Do you think the previous recipe broke all records for the speed at which cabbage snacks are ready? It wasn't there! Pickled cabbage with the romantic name "Provencal" will reach readiness even earlier.

Is the marinade cold? You can eat!

And this is not the only advantage of the workpiece. It also has an easy cooking process and amazing taste!

Intrigued? To make sure of this yourself, you will have to stock up:

• cabbage - 2-3 kg;
• carrots - 2 pcs.;
• garlic - 1 head.

For filling:

• 1 liter of water;
• 2 tbsp. spoons of salt;
• 3/4 cup (200 g) sugar
• 1/2 cup (125 g) vinegar 9%;
• 10 tablespoons (170 g) vegetable oil

Well, the process itself:

1. Shred the cabbage with a shredder. Grind the carrots with a large grater. Stir.
2. Prepare the filling from the indicated ingredients. Add garlic to it using a special press. Wait until it boils.
3. Fill a hot saucepan with cabbage crumbs. Pull down.

After the marinade has cooled, the cabbage can be consumed. Keep snacks in the refrigerator. If you can't eat it all in one go...

apple cider vinegar recipe

This recipe is not much different from classic options. Unless it prescribes the use of apple cider vinegar as an oxidizing agent.

This natural product is rich minerals and trace elements, and also contains acetic, oxal-acetic, lactic, citric acid, enzymes and vitamins A, C, E, P, group B. Its benefits for human body- anti-inflammatory and analgesic qualities.

127 kcal

Proteins: 1.7 g

Fats: 10 g

Carbohydrates: 8.1 g

1 hour. 20 minutes. Video recipe Print

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I have cabbage with vinegar almost always on the table. It is convenient to make it quickly, you do not need to chop up thirty heads of cabbage, as we often do for making sauerkraut.

If you have an aversion to ordinary vinegar, then it is quite acceptable to change it, for example, to apple cider vinegar. But in general, this is a natural product - firstly. Secondly, it is added in such a small amount that it will not bring any harm. In general, some people lose weight on such a snack, I can even tell you how.

Our traditional salted, sour or sauerkraut has already undergone so many changes. This is not surprising, everyone is in a hurry, do not want to wait until delicious preparation will be ready, you need it right now and tastier, and with various additives to treat potatoes for dinner or to treat guests, to ask for a recipe, and praise the hostess.

Cooking cabbage with carrots and vinegar

It's not a recipe yet. I want to explain why such cabbage needs to be cooked with carrots, it will add some sweetness to the dish, refresh the color a little (you must admit, it looks very plain without carrots), Of course, additional enrichment with vitamins. These two vegetables emphasize each other so much that for many centuries we have combined them in winter pickles.

Since I will only offer you recipes with vinegar here, I will tell you how you can replace the usual table or 70% essence. Apple will give a delicate flavor to such an appetizer, it is very light and has a mild taste. For gourmets, you can add wine or rice, but the latter is rare with us, however, if you wish, you can find it.

Food preparation

What you need from the products:

• Medium cabbage fork per 1.5 kg
• 2 medium carrots
• 2 onions
• 2 bay leaves
• 8 peas of black and allspice pepper
• Half a glass of vegetable oil, at your discretion with or without a smell
• 5 cloves of garlic
• For personal taste, you can add a few cloves

• Liter of boiled water
• A tablespoon of salt and granulated sugar
• Half a tablespoon of vinegar essence

How to cook:

Rather, it is not a salad, but pickled cabbage, but with spices. Although it is eaten quickly, like a salad, no matter how much I tried to do for the winter, the jars are empty the next day, without waiting for winter at all.

We crumble heads of cabbage as for fermentation, it is better to take a special shredder, it is more convenient, more beautiful. Carrots are also three on a regular grater. Pour everything into a large bowl, knead a little with your hands, you can lightly salt if desired.

We cut the onion into half rings, just chop the garlic with a sharp knife, mix everything, put it in jars.

Boil the marinade in advance to cool. We immediately add salt and sugar to the water Bay leaf with pepper, then vinegar and oil.

We put the cabbage in an already sterilized jar, add a fragrant marinade, you can try it in a day.

Kale recipe with apple cider vinegar

What is required for the recipe:

• 2 kg cabbage
• 2 small carrots
• Optionally, a couple of tablespoons of dill seeds

For the marinade:

• 2 glasses of pure water
• Tablespoon with a small slide of ordinary salt
• Half a glass of granulated sugar
• Half a glass of refined vegetable oil
• 1.5 tablespoons apple cider vinegar

How to cook:

It differs from the traditional pickled appetizer in its delicate sour taste with a slight hint of autumn apples.

We chop the heads of cabbage into straws as thin as possible. Carrots can be cut thinly, you can grind on a Korean or regular grater. We combine the vegetables in a wide, convenient bowl, add a little salt and remember well, until the juice is released. Pack everything into a sterile jar.

We prepare the marinade immediately with sugar, salt and vegetable oil, only when it boils add acid. Immediately pour hot marinade, cover with a lid. Let cool, then hide in the cold.

Marinade step by step

We take:

• Liter of water
• 3 heaping tablespoons of plain salt without additives
• 2/3 cup sugar
• Half a glass of sunflower oil, can be scented
• A teaspoon of vinegar essence

How to prepare the marinade:

We take filtered water for the marinade, you do not need to pour it directly from the tap with the smell of chlorine. We put it to boil, at the same time we dissolve sugar and salt in it. Oil should be added to the marinade when the water begins to boil. It is better to let it boil for about 5 minutes so that all the ingredients dissolve completely. Only then, in the already disconnected, but continuing to boil, we pour in acid, with such a marinade, jars are usually immediately poured.

Fast Food Recipe

What will we take:

• Kilo of cabbage
• Not too big carrots
• Half a glass of sunflower oil
• A bunch of any greens
• 5 cloves of garlic
• 2 bay leaves
• Half glass of sugar
• Tablespoon without top of salt
• 2.5 tablespoons of 9% vinegar
• A few peas of black pepper

How to marinate:

There is no water in the recipe, the brine will be made using cabbage juice. Therefore, we take a vegetable freshly picked, juicy, fresh, crispy. We shred finely, you can even rub it on a Korean grater if it rubs coarsely. Carrots, by the way, can be grated in the same way. Garlic will also be beautifully cut into strips or just crumbled.

We mix all the vegetables, only this time we will not crush, then the salad will turn out crispy. Just gently mix with a spoon from the bottom up, distributing all the ingredients evenly.

For the marinade, we will need a saucepan, the surface of which does not oxidize, enameled or stainless. Pour acid into it, pour out all the spices, sunflower oil there. we begin to heat and stir, we just need everything to disperse well, but we don’t let the marinade boil.

Pour warm into a saucepan, leave just in the room. It is necessary at first to make sure that all the cabbage is covered with marinade. In a day delicious snack you can eat.

In banks for the winter

We will need:

• 2 medium cabbages, weighing about 3 kilos
• 6 medium carrots
• 3 large heads of garlic

For the marinade:

• One and a half liters of water
• A glass of 6% vinegar
• A glass of granulated sugar
• A glass of sunflower oil
• Half a glass of table salt
• 5 laurel leaves
• 10 black peppercorns

How to cook cabbage for the winter:

It is convenient to cook such an appetizer in a deep enameled pan or bucket, and then lay it out in liter jars.

First we chop a head of cabbage, you can just use a sharp knife. Carrots, if desired, on any grater or even cut into strips. Garlic is also at your discretion, you can crush, or you can crumble. Mix everything evenly in a bowl, then proceed to cooking the marinade.

We add spices with salt and sugar to the water immediately, start heating and stirring so that everything dissolves as soon as possible. As soon as it starts to boil, pour out the oil with acid, wait a little more until it boils again.

Immediately pour the hot marinade into a bowl with cabbage, mix and distribute into jars so that the cabbage and liquid are equally divided. Sterilize for 20 minutes, close the lids.

Cabbage with vinegar for weight loss

As promised, I will give the recipe good salad. I usually start to eat it intensively in the spring, in order to bring myself more or less back to normal by the summer. In general, it is a pleasure to lose weight on this vegetable, so many things can be cooked, and there are very few calories. But how much good, the simplest cabbage salad will definitely help you lose a few kilos if you move at least a little, and not sit.

We will take:

• 500 gr cabbage
• 2 tablespoons vegetable oil
• 2 spoons of apple cider vinegar
• Salt to your taste

Cooking:

We cut the head of cabbage into strips, salt a little, remember, add acid, vegetable oil, you can have a few cranberries, mix, let it brew a little.

Harvesting canned vegetables for the winter was once a vital necessity. Now it is both a tradition and an opportunity to enjoy the taste of your favorite dishes all year round.

Juicy crispy cabbage, prepared for the winter in brine with vinegar, is a welcome guest on any table.

When choosing a method of preservation, we first of all focus on taste. Someone likes salty foods more, someone prefers marinated.

When salting vegetables, the main preservative is salt. Its high concentration prevents microbial growth and keeps food from spoiling.

The recipes for pickled foods include vinegar in significant quantities, and salt is added mainly for taste. The acidic environment inhibits the growth of microorganisms, extending the "life" of the homemade product.

Why is vinegar used in canning?

When harvesting cabbage classic recipe only salt is used. Within a few days, the formation of lactic acid occurs during the fermentation of the sugars that make up the vegetable. Salt promotes lactic acid fermentation.

The cooking time for salted cabbage can be shortened by using a vinegar-infused brine. In this case, acetic acid accelerates the fermentation processes and is an additional preservative.

The combined action of two reliable preservatives ensures the safety of the product until the next harvest.

Note! Harvesting cabbage with vinegar brine is precisely salting, not pickling. Because this prepares a saline solution with a small amount of vinegar.

Along with the dining room, you can use its other types. Best suited natural or. In addition to acetic acid, they contain a number of useful organic and amino acids, vitamins, macro and microelements. It certainly increases nutritional value and improves the taste of the snack.

Important! Often found in recipes. It can be added to the brine without dilution. In other cases, concentrated acetic acid pre-mixed with water and only then combined with other ingredients.

The best recipes for salting cabbage in brine with vinegar

Harvesting cabbage in brine with vinegar helps out when you need to do everything quickly, but guaranteed to be tasty.

With this method, cabbage leaves do not need to be crushed until juice appears, additional transferring to jars is excluded, and cooking time is reduced.

And, as many years of practice shows, if the recipe is followed, a delicious crispy billet is obtained that can be stored all winter.

it basic recipe, on the basis of which you can come up with your own branded salad cabbage in brine with vinegar, prepared for the winter.

Important! For salting, it is necessary to use only coarsely ground rock salt.

Ingredients:

• 1 head of cabbage (1.5 - 2 kg);
• 2 carrots;
• 5 cloves of garlic;
• 1 liter of water;
• 2 heaping tablespoons of rock salt;
• 1 tablespoon sugar (optional)
• 1 tablespoon (1/2 cup).

Note! For salting, use late varieties cabbage. They have already accumulated a sufficient amount of sugars necessary for fermentation.

Cooking process:

1. Finely chop the cabbage, chop the carrots on a large grater, garlic cloves can be finely chopped or squeezed through a garlic press.
2. Mix everything, transfer to a clean jar, lightly tamping.
3. Add salt and vinegar to the water, stir well until the salt dissolves, pour the brine over the vegetables.
4. Place the jar in a deep container where excess brine and cabbage juice will drain. Close the lid (loosely) and leave at room temperature for 2-3 days.
5. So that the appetizer does not turn out bitter, it must be pierced wooden stick several times a day to remove gases formed during the life of acetic acid and lactic acid bacteria.
6. The readiness of cabbage is determined by taste and the cessation of fermentation. Banks are closed with lids and stored in the refrigerator.

Important! Pour the brine all the way to the top of the jar. It should completely cover the cabbage.

Salting cabbage with vinegar in hot brine

This harvesting method can be used both for quick use and for long-term storage.

Ingredients:

• 1 kg of cabbage;
• 2 pcs. carrots;
• 10 black peppercorns;
• 2 pcs. bay leaves;
• 1.5 st. spoons of sugar;
• 2 tbsp. spoons with a hill of rock salt;
• 150 ml;
• 100 ml of sunflower oil;
• 800 ml of water;
• spices as desired (cloves, fennel, coriander, etc.).

Cooking method:

1. Finely chop the cabbage, chop the carrots on a large grater. Mix everything in a large container.
2. Pour the resulting mixture into clean jars.
3. Boil water, add oil, salt, sugar, all spices to it. Stir well until the ingredients are completely dissolved, remove from heat, add vinegar and mix well again.
4. Pour hot brine over vegetables. If you are preparing for the winter, immediately roll up the jars with lids. Cool, store in refrigerator.
5. When harvesting for more short term put the cabbage, filled with hot brine, in a deep container (where excess juice will drain) under oppression for 2 days. Pierce it several times a day with a wooden stick to remove the gases formed during the fermentation process.
6. Store the finished snack in the refrigerator!

Salted cauliflower with vinegar

At the mention of sauerkraut or salted cabbage, in the first place, an association arises with its white variety. Cauliflower is also great for conservation and winter harvesting!

Ingredients:

• 1 kg of cauliflower;
• 2 pcs. carrots;
• 3 garlic cloves;
• 2 tbsp salt;
• 2 tbsp Sahara;
• 100 ml (or 150 ml);
• 1 PC. bay leaf;
• 4 tbsp sunflower oil;
• 4 things. black peppercorns;
• 4 peas of allspice;
• 800 ml of water.

Cooking method:

1. Disassemble the cauliflower into separate inflorescences, chop the carrots on a grater or cut into circles, cut the garlic into several pieces.
2. Mix vegetables and add spices.
3. Add salt, sugar and oil to boiling water. Mix everything thoroughly, remove from heat and pour in the vinegar.
4. Pour the brine over the vegetables, cover with a lid, put in a cool place. After 2 days, the cabbage is ready for use.
5. For longer storage immediately after sealing with lids (you can use threaded lids), sterilize the jars in a water bath for at least 20 minutes.

Additional Information! By adding vinegar infused with spices and fragrant plants(celery, basil, tarragon, dill, mint, blackcurrant leaves, etc.) you can give the snack new flavors.

Pros and cons of using vinegar for pickling

Vinegar has been used as a preservative for thousands of years. Its advantages are obvious:

• naturalness
• Availability
• low price

In addition, it gives dishes a unique taste and goes well with almost all ingredients.

However, one should take into account the acidic properties of vinegar and its irritating effect on mucous surfaces. respiratory tract and the alimentary tract.

Therefore, people with diseases of the digestive system during the period of exacerbation should refuse to take vinegar-containing dishes.

Recipes for salting cabbage with vinegar in jars for the winter are one of the most popular in home canning. Folk proverb: "Not a single mouth lives without cabbage", perhaps best of all shows the popularity of this vegetable.

Cabbage is a vegetable that supports cheerfulness and a cheerful, calm mood.

In Russia, cabbage has long been treated with love and respect. Cabbage is good in any performance, but instant pickled cabbage, of course, is beyond competition. It - spicy and crispy or tender and juicy - is loved by almost everyone.

Pickled instant cabbage is a welcome guest on any table. It is a great addition to meat, fish, and many other dishes. You can pickle any kind of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. Redhead is tougher, but if it is properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.

Pickling, unlike fermentation, allows you to get quick result. As a rule, for pickled cabbage, a marinade is first prepared, with which finely chopped or chopped into large pieces of cabbage, as well as its accompanying ingredients, are poured. Pickled Instant Cabbage retains all of its beneficial features and does not lose vitamins. And the recipes for quick pickling cabbage are apparently invisible! Here are just a few of the countless options we have to offer.

Pickled cabbage "Fast"

Ingredients:
1.5-2 kg of white cabbage,
1 carrot
2-3 garlic cloves,
1 liter of water
200 ml vegetable oil,
200 ml of table vinegar,
3 tbsp with a hill of salt
8 tbsp Sahara,
5 bay leaves.

Cooking:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and boil. Pour the cabbage with the resulting marinade, put oppression on top. After 2-3 hours, the cabbage is ready, you can eat it.

Pickled cabbage with raisins "Right to the table"

Ingredients:
1 medium head of cabbage
3 carrots
2 bulbs
1 head of garlic
100 g washed raisins,
1 tbsp salt,
500 ml of water
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.

Cooking:
Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released. Peel and wash the rest of the vegetables. Grate the carrots on a coarse grater, onion on a fine grater, pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and mix. Prepare the marinade: pour sugar into boiling water, pour in vegetable oil and bring to a boil again. Add vinegar, mix and pour in small portions into the cabbage. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.

Pickled cabbage "Plus two carrots"

Ingredients:
3 kg of cabbage
2 carrots
1 head of garlic.
For the marinade (for 1 liter of water):
1 stack Sahara,
2 tbsp salt,
½ stack vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.

Cooking:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Put everything in a saucepan, pour hot marinade over and put under oppression. When everything has cooled, remove the oppression and store the finished cabbage in the refrigerator.

Pickled cabbage with carrots and sweet peppers

Ingredients:
1 kg of white cabbage,
1 carrot
1 sweet pepper
10 black peppercorns,
2 bay leaves,
1 tbsp salt,
2 tbsp Sahara,
5 tbsp 6% vinegar,
¼ stack. vegetable oil,
½ stack water.

Cooking:
Finely chop the cabbage, cut the carrots and peppers into strips. Mix vegetables, add peppercorns, bay leaf, put in jars or a saucepan and pour boiling marinade over. If you decide to cook the cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready by dinner.

Cabbage marinated with onions

Ingredients:
2 kg of white cabbage,
3 bulbs
black peppercorns,
Bay leaf.
For marinade:
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
1 incomplete stack. 6% vinegar.

Cooking:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Put the vegetables in a jar or pan (at the bottom - pepper and bay leaf) and pour the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.

Cabbage with turmeric "Solnechnaya"

Ingredients:
1 head of white cabbage,
1 carrot
1 tsp turmeric,
3 garlic cloves,
1 tbsp salt,
½ stack water,
½ stack Sahara,
½ stack vegetable oil,
½ stack 6% vinegar.

Cooking:
Chop a head of cabbage. Mince the garlic and grate the carrots. Put everything in a saucepan, sprinkle with turmeric and mix. For the marinade, boil water with vinegar, oil, sugar and salt. Pour the still hot marinade over the cabbage and set the oppression. A day later, a beautiful "sunny" cabbage will be ready.

Pickled cabbage with beets and garlic

Ingredients:
3 kg of white cabbage,
1 beet,
1 carrot
7 cloves of garlic.
For the marinade (for 1 liter of water):
1 stack table 6% vinegar (maybe a little less),
½ stack vegetable oil,
1 stack Sahara,
2 tbsp with a hill of salt
black peppercorns - to taste.

Cooking:
Coarsely chop the cabbage or cut into squares. Cut beets and carrots into pieces. Put the cabbage in a suitable size pan, sprinkling it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour cabbage over it. Then cover the cabbage with a plate and set the oppression. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready for use.

Cabbage with horseradish

Ingredients:
2 kg white or red cabbage
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g of garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (for 1 liter of water):
20 g salt
20 g sugar
1 cup 6% vinegar.

Cooking:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips, pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour everything with marinade, and in a few days the wonderful pickled cabbage with horseradish will be ready.

Cabbage marinated with pepper and lemon

Ingredients:
3 kg of cabbage
1 kg sweet pepper
1 lemon.
For the marinade (for 1 liter of water):
½ stack honey,
2 tsp salt.

Cooking:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars, pour boiling brine over them. Top the jars with plastic lids and put in a cold place for a day.

Pickled cabbage "Provencal"

Ingredients:
1 kg of white cabbage,
2 carrots
500 g grapes
300 g apples.
For marinade:
1 liter of water
1 tbsp salt,
70 g sugar
100 ml vegetable oil,
½ stack 5% vinegar
Bay leaf,
ground cinnamon,
black and allspice peas.

Cooking:
For marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in the vinegar and oil. Chop cabbage and carrots, add sliced ​​apples, grapes, mix everything. Place the mixture firmly in a bowl and pour over the marinade. Soak the cabbage for a day at room temperature, then - a day in the cold.

Marinated red cabbage"quickly"

Ingredients:
1.5 kg red cabbage
1 carrot
2-3 cloves of garlic,
1 tbsp salt.
For the marinade (for 500 ml of water):
2 tbsp Sahara,
1 tbsp coriander seeds,
½ tbsp cumin,
½ tbsp peppercorns,
150 ml apple cider vinegar
Bay leaf.

Cooking:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, put in a saucepan and mix the vegetables with salt. Grinding to form juice is not necessary, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade boil with spices for 2-3 minutes, then pour in apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade over the cabbage through a sieve to filter out the spices. Let cool, then cover the dish with a lid and refrigerate. After 4 hours, the cabbage will be ready.

Pickled Cabbage with Cranberries

Ingredients:
2 kg of white cabbage,
400 g carrots
350 g cranberries.
For marinade:
1 liter of water
50 g salt
100 g honey
100 ml 6% apple cider vinegar.

Cooking:
Sort the cranberries carefully and wash them well. Chop the cabbage, grate the carrots and mix in a bowl with chopped cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over vegetables with cranberries. Cover the pickled cabbage on top with a plate on which you set oppression, and leave it in this form in a cool place for 2-3 days. Store cooked cabbage in the refrigerator.

"Acute"

Ingredients:
2 small heads of cabbage
1 small beetroot
3 garlic cloves,
½ dry hot pepper,
1 liter of water
200 g sugar
5 tbsp vegetable oil,
3 tbsp topless salt,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.

Cooking:
Remove the upper leaves from the cabbage, cut the heads into four parts, cut out the stalk, then cut into squares. Finely chop the garlic. Put chopped cabbage in a clean three-liter jar, periodically adding garlic. From time to time, tamp the cabbage in the jar (the cabbage should be up to the shoulders of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot peppers, peeled and diced beets, bay leaf, allspice. Put the pan on the fire, bring the marinade to a boil, then reduce the heat and boil for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour cabbage with hot marinade and leave on the table to cool. Close the chilled jar of cabbage with a lid and send it to the refrigerator. After 12 hours, the cabbage will be ready.

Cauliflower "Fragrant"

Ingredients:
1.5 kg cauliflower,
2 large sweet peppers
2 carrots
4 garlic cloves,
1 bunch of parsley
salt, pepper, bay leaf - to taste.
For marinade:
1 liter of water
3 tbsp Sahara,
2 tbsp with a hill of salt
3 tbsp 9% vinegar,
⅔ stack. vegetable oil.

Cooking:
Cut the pepper into strips, grate the carrots on a coarse grater, and disassemble the cauliflower into small inflorescences. Dilute the salt in water and bring the solution to a boil. Put the cauliflower in this brine and let it stand in it for about 10 minutes under a closed lid, but do not boil. Then take out the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix vegetables and place in a jar, add parsley and garlic cloves there, pour marinade and close the lid. Wrap the jar in a woolen blanket or cotton blanket and let stand warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.

Pickled Brussels sprouts

Ingredients:
1 kg Brussels sprouts
2 bulbs
6 bay leaves,
3 stack. 9% vinegar,
3 stack. water,
2 tbsp Sahara,
2.5 tsp salt.

Cooking:
Rinse Brussels sprouts, remove old leaves, put in a saucepan, cover with water, cover and put on fire. Boil for 2 minutes, then quickly transfer to ice water. After a while, drain the water, and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the cabbage jars. Then pour vinegar and water into the pan, add sugar, salt, mix and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving some space. Close the jars tightly with lids, let them cool and refrigerate for a day.

Pickled cabbage "Delicious duet"

Ingredients:
300 g broccoli cabbage,
1 fork of cauliflower,
1 carrot
6 garlic cloves,
1.5 liters of water,
8 tbsp Sahara,
4 tbsp salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.

Cooking:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaf and boil. Wash broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and put in a marinating bowl, pour hot marinade, then cool and leave for a day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Pickled cabbage cooks much faster than sauerkraut, but the daily cabbage recipe includes vinegar.

Cabbage salad with garlic turns out tasty and fragrant, and it is suitable for the case when all the home-made preparations for the winter have already been made, but you want to eat cabbage right now.

The method of pickling fresh white cabbage is very simple, and the appetizer is kept for only a day, although there is also a recipe below that can be put on the table right away.

Such instant cabbage is stored for several days in the refrigerator, and when serving it is very tasty to sprinkle with herbs - onions, parsley, dill, cilantro, basil.

Recipe for cabbage in a day with garlic

Ingredients:

• cabbage - 2.5 kg
• carrots - 3 pcs.
• garlic - 3 cloves
• water - 1 l
• sugar - half a glass
• vinegar 9% - half a glass
• vegetable oil - half a glass
• salt - 2 tbsp. spoons

How to pickle cabbage quickly:

1. Pass the garlic through a press, grate the carrots, chop the cabbage thinner, as in. Mix everything together with your hands to separate the juice.

2. Pour water into a clean saucepan, add salt and sugar. Bring to a boil until they dissolve completely.

3. Then pour in the oil and vinegar, mix and pour the cabbage with the marinade.

4. Cover and leave to marinate at room temperature for a day.

Quick Pickled Cabbage with Onions and Garlic

Ingredients:

• 1.5 kg cabbage
• 2 carrots
• 2 onions
• 2 bay leaves
• 7-8 peas of black and allspice
• 0.5 cup rast. oils (can be scented)
• 5 garlic cloves
• 3-4 cloves
• 1 liter of boiled water
• 1 st. a spoonful of salt and sugar
• 0.5 table. spoons of vinegar essence

How to cook cabbage with vinegar and garlic:

1. Cut the cabbage, rub the carrots, remember with your hands all together in a large bowl.

2. Cut the onion into half rings, chop the garlic, mix with cabbage and place in jars.

3. Put salt, sugar, spices into boiling water, when it boils - oil and vinegar. Cool down.

4. Pour into jars of cabbage and leave for a day.

Preparation of daily cabbage with apple cider vinegar

With the addition of apple cider vinegar, cabbage with a delicate sour taste and a slight aroma of autumn apples.

Ingredients:

• 2 kg cabbage
• 2 carrots
• 1.5 st. dill seed spoons
• 2 glasses of water
• 1 table. spoon with a small pile of salt
• 0.5 cup sugar
• 0.5 cup vegetable oil
• 1.5 st. spoons of apple cider vinegar

How to make cabbage in a day with garlic:

1. Cut the cabbage, grate the carrots, add a little salt and remember with your hands to extract the juice.

2. Prepare the marinade by adding salt and sugar to the water, when it boils, put the spices, oil and vinegar.

3. Pour cabbage with hot marinade and cover. After cooling, put in the refrigerator.

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Daily cabbage with turmeric

Ingredients:

• 1 head of cabbage
• 1 carrot
• 1 tsp turmeric
• 3 garlic cloves
• 1 tbsp salt
• 0.5 cups of water, sugar, vegetable oil and 6% vinegar

Recipe for Pickled Cabbage with Garlic:

1. Shred a head of cabbage. Mince the garlic and grate the carrots.

2. Sprinkle with turmeric and stir.

3. For the marinade, boil water with sugar and salt, add oil and vinegar.

4. Pour the cabbage with hot marinade and put it under oppression for a day.

Quick cabbage with garlic and raisins

Ingredients:

• 1 medium cabbage
• 3 carrots
• 2 onions
• 1 head of garlic
• 100 g raisins
• 1 tbsp salt
• 0.5 l water
• a glass of sugar and rast. oils
• 100 ml 6% vinegar

How to cook quick marinade for cabbage for a day:

1. Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released.

2. Grate the carrots on a coarse grater, finely chop the onion, rub the garlic or pass through a press.

3. Add vegetables and washed and then boiled raisins to the cabbage and mix.

4. For marinade, pour sugar into boiling water, pour in vegetable oil and bring to a boil again.

5. Add vinegar and pour into cabbage, mixing well.

Cabbage prepared in this way can be served immediately.

Garlic cabbage with beets

Ingredients:

• cabbage - 3 kg
• beets - 1 medium
• carrots - 1 pc.
• garlic - 7 cloves
• water - 1 l
• 6% vinegar - 180 ml
• oil - 0.5 cups
• granulated sugar - 1 cup
• salt - 2 tbsp. with a slide
• peppercorns - to taste

How to pickle cabbage with beets per day:

1. Coarsely chop the cabbage, you can square it, like cut it coarsely or chop it into squares, like.

2. Cut beets and carrots into thin slices or strips. Grate the garlic, mix everything.

3. Place cabbage in a saucepan, sprinkling with beets and carrots with garlic.

4. For marinade, boil water with salt and sugar, pour in vinegar, vegetable oil, put peppercorns.

5. Pour cabbage over them, cover with a plate and put oppression.

6. When the cabbage has cooled, put it in the refrigerator for a day.

Daily recipe for cabbage with sweet pepper

Ingredients:

• 1.5 kg cabbage
• 2 large bell peppers
• 2 carrots
• 4 garlic cloves
• parsley
• 1 liter of water
• 3 tbsp Sahara
• 2 tbsp with a hill of salt
• 3 tbsp 9% vinegar
• 0.75 cup vegetable oil

Preparation of cabbage per day:

1. Chop the cabbage, cut the pepper into strips, rub the carrots and garlic on a coarse grater.

2. Dilute salt and sugar in water, boil, add oil and vinegar.

3. Mix vegetables, adding chopped parsley, and place in a jar.

4. Pour in the marinade and close the lid.

5. Wrap the jar in a warm blanket and keep warm until cool. Then place the pickled cabbage in the refrigerator for a day.