Quick cabbage in hot brine with garlic. Salting the most delicious cabbage

Cabbage in hot brine is a very familiar dish that cooks in minutes. This recipe uses the most affordable ingredients, so anyone can make such an appetizer. Sauerkraut comes out very juicy, crispy and incredibly tasty. It can be served on a plate with different pickles, pickled cucumbers, tomatoes, bell peppers are perfect - you get a wonderful assorted appetizer. From such a workpiece it is possible to make quick salads, such as vinaigrette, or even stew it with meat and vegetables. Cabbage in hot brine with garlic and vinegar is perfect for cooking first courses, side dishes, casseroles, pies.

Taste Info vegetable snacks

Ingredients

• White cabbage - 1 kg;
• Carrots - 200 g;
• Garlic - 1 head;
• Water - 1 l;
• Salt - 2 tablespoons;
• Sugar - 100 g;
• Vinegar - 80 ml.

How to cook cabbage with garlic and hot pickle, a quick snack

Rinse white cabbage under water and remove the top leaves. Cut off any damaged parts of the vegetable with a sharp knife. Divide the head into several quarters or parts so that it is convenient for you to chop it. With a sharp knife, cut the cabbage into medium or small strips. You can also use a food processor or a special shredder. Place the shredded cabbage in a large bowl for easy mixing with the rest of the ingredients.

Peel and wash carrots running water. Grate it on a coarse grater or cut into thin strips, and then add to a bowl with cabbage. Also peel the garlic cloves, and try to cut them as small as possible, in slices or sticks. You can use a grater or a special press. Add to other vegetables.

Now you need to do hot pickle for cabbage fast food. Bring one liter of water to a boil, add salt, sugar and pour in vinegar. Optionally, you can put Bay leaf and a few carnation flowers. Stir the brine well and bring it to a boil.

Transfer the vegetable mass to a convenient container or container with a lid. Pour hot brine over it and lightly tamp with a spoon so that all the chopped vegetables are covered with liquid. If the marinade is not enough, do not worry, after a while the cabbage mass will settle. Cover and leave to infuse for 1.5-2 hours at room temperature.

Cabbage with garlic in hot filling is completely ready. Put it on a beautiful dish, decorate with herbs and serve as a salad or use it to prepare other dishes. Store the workpiece in the refrigerator with a lid. Bon appetit!

Note to the owner:

• The longer the cabbage will stand, the tastier it will be. This is the beauty of almost all pickles.
• During cooking, you can add a few apples. They should be cleaned and grated on a coarse grater. Cabbage will acquire an original taste.
• If you use such cabbage for salads, be sure to squeeze the juice out of it. This will extend the shelf life of the dish.
• Also try the recipe, it also uses hot brine.

We lay out on the table, everything that we need to quickly marinate. You need to buy white cabbage juicy, so that it is not a winter variety, it should not be hard.

We also need an apple with sourness, such as the Jonathan variety, and horseradish root. Exactly horseradish kills all microbes, the workpiece will never go bad and the cabbage will quickly pickle.

We clean the horseradish root and cut into rings. The apple needs to be washed and cut into cubes, the peel can not be removed. We remove a couple of top sheets from the cabbage, cut out the kacherzhka, cut it first into slices, like a watermelon, and then chop it into cubes, not very large in size (the photo shows approximately). Peel the garlic and cut in half.

Pour cabbage into a large sudok, jar or pan, put apples, garlic and horseradish root on top. Add allspice peas, dill, a mixture of spices for carrots in Korean, you can add other seasonings, for example, coriander, oregano, turmeric.

Cut the chili pepper into pieces, you can fresh or frozen. Also pour into a saucepan with cabbage. Adjust the amount of pepper yourself.

Pour 0.5 liters of water into a saucepan, pour salt. When the water boils, add vinegar, mix and pour the marinade over the cabbage, immediately hot.

Cover with a lid and wait for the cabbage to cool. Once it is at room temperature, put it in the refrigerator.

cabbage is universal product not only for cooking various dishes but also for winter preparations. If you marinate it, then it will be ready for use almost immediately. This technology allows you to save useful properties.

Best for conservation autumn harvest. Among the huge number of recipes, I chose several options for preparing a delicious snack. We will add various products and spices to it, as well as use cold and hot methods. By the way, you can also make a spicy snack from this vegetable, which is not inferior to spicy zucchini, called « ».

Such pickling methods can be used not only in autumn for winter preparations, but also at any time of the year when you want to serve a delicious snack to the table.

To increase the shelf life, you should use only high-quality and natural products, and follow the recipe.

This appetizer is a frequent guest on the table. It is prepared for holidays and on ordinary days. It goes well with meat dishes and is also used in salads. The vegetable is ready to eat after 12 hours.

Ingredients:

• 1 kg of cabbage;
• 1 sweet pepper;
• 1 carrot;
• 0.5 l of water;
• 7 tablespoons of granulated sugar;
• 1 tbsp salt;
• 6 tbsp 9% vinegar;
• 80 ml vegetable oil.

Cooking

First of all, let's prepare the marinade. We send salt, sugar, and also to a pot of boiling water. sunflower oil. When the liquid boils, turn off the heat and pour in the table vinegar.

Grind the washed carrots on a grater. Remove the seeds from the bell pepper and cut into strips.

Remove the top from the head wilted leaves. Now chop the cabbage in the required quantity.

We send all the prepared products to a separate bowl and mix them by hand.

Pack the salad tightly glass jars and fill with prepared brine. We remove the snack in the refrigerator.

After 12 hours tasty dish ready to use. Bon appetit!

How to quickly prepare cabbage so that it is crispy and juicy

Exist great amount pickled cabbage recipes To choose for yourself suitable option You should try several cooking methods. I propose step by step instructions for preparing crispy cabbage.

Ingredients:

• 3 kg of white cabbage;
• 1 carrot;
• 100 ml of vinegar;
• 200 ml sunflower oil;
• 3 peppercorns;
• 3 leaves of lavrushka;
• 2 tbsp salt;
• 100 g of granulated sugar.

Cooking

In order not to be distracted during the harvesting process, we will prepare all the products. We remove the upper leaves from the cabbage, and peel the carrots. We wash the ingredients with running water.

We cut the cabbage into strips of small thickness, and chop the carrots on a grater.

We mix vegetables in a separate container, add peppercorns, bay leaf, edible salt, sugar and pour in vinegar and oil.

We put the salad in sterilized jars and leave to marinate at room temperature for a couple of days. After that, crispy cabbage can be served at the table.

If you want to leave a snack for the winter, then it should be stored in a cool place.

A quick recipe for cooking cabbage in hot brine with vegetable oil

This salad is served with fish, meat, garnish, and is also an excellent snack for vodka. Pickled cabbage is a must festive table. But even on weekdays, it is used to prepare a healthy dinner.

Ingredients:

• 1 head (2.5 kg) of cabbage;
• 3 carrots;
• 3 cloves of garlic;
• 1 liter of water;
• 100 ml of sunflower oil;
• 100 ml of table vinegar;
• 1 cup of sugar;
• 2 tbsp salt.

Cooking

We prepare everything necessary products. Finely chop the cabbage and grate the carrots. Mix chopped vegetables in one bowl.

We clean the garlic from the husk and chop any convenient way. If you love adding this ingredient to your meals, then be sure to get an early harvest.

To prepare the marinade, we boil water in a saucepan, then add oil, vinegar, granulated sugar and table salt to it. Pour hot brine over salad.

Cover the container with a lid and leave for a day, stirring occasionally. We distribute the finished vegetables in sterile jars and put them in a cool place.

A day later, an appetizer can be served at the table. Stored in a cool place for a long time.

Delicious Pickled Cabbage with Beets and Apple Cider Vinegar

A dish prepared according to this recipe will be ready in a day. So take this option. The pickling process itself is quite simple, and even an inexperienced hostess will make such a preparation without much effort.

Ingredients:

• 2 kg of cabbage;
• 5 cloves of garlic;
• 250 g of beets;
• 1 liter of water;
• 150 ml apple cider vinegar;
• 5 peppercorns;
• 1 bay leaf;
• 3 tbsp salt;
• 3 tbsp sugar.

Cooking

We wash the peeled cabbage and leave for a few minutes so that excess liquid is drained from it. Cut into fairly large pieces. We clean, then chop the garlic and rub the beets.

Pour water into the pan, send all the necessary ingredients into it and after boiling, cook for about 10 minutes. At the end of cooking, add table vinegar.

In a sterile jar, alternately lay out layers of cabbage, chopped garlic and beets. Pour in the brine and leave the snack for 24 hours.

Lettuce is best stored in the refrigerator. Take it out of the bank the right amount when needed.

If you do not like a snack with chunks, then you can simply chop the vegetable at your discretion. It won't change the taste.

How to quickly pickle cabbage with bell peppers: a recipe for a 3-liter jar

This vegetable can be prepared with various products. To make the appetizer delicious, we add a small amount of sweet pepper to it. In one day, fragrant and juicy cabbage will be ready.

Ingredients:

• 2 kg of white cabbage;
• 3 bell peppers;
• 2 carrots;
• 2 cloves of garlic;
• 1 head of onion;
• 2 tbsp 9% vinegar;
• 2 tbsp salt;
• 100 g white sugar;
• 3 tbsp vegetable oil.

Cooking

Bell pepper remove seeds and cut into strips. We chop the cabbage in any convenient way: on a special grater, with a knife, in food processor. We rub the carrot and cut the onion with garlic, as shown in the photo below.

We send the vegetables to a bowl and salt, pour in vinegar and sunflower oil. Mix everything well and leave for 2 hours to marinate.

Now it remains to spread the salad in sterilized jars and close the lids. It is better to eat a snack in a couple of days, when the products are well saturated with marinade.

Pickled sweet cabbage with vinegar for 2 hours

If you urgently need a cabbage snack, then it can be made in just a couple of hours. This salad has a sour and sweet taste. You can pickle vegetables according to this recipe at any time of the year.

Ingredients:

• 1 kg of cabbage;
• 1 carrot;
• 1 head of onion;
• 250 ml of water;
• 50 ml of olive oil;
• 30 ml of table vinegar;
• 50 g of sugar;
• 1 tbsp salt.

Cooking

We wash the necessary vegetables, peel and cut into small pieces or straws. Carrots and onions should be the same size. Then mix everything in a separate bowl.

To make a marinade, we alternately send sugar, edible salt, vinegar and, last but not least, oil in a pot of water.

We put the container on the stove and bring to a boil, and immediately remove from heat.

Pour the cooled brine over the vegetables and leave for a couple of hours at room temperature.

In order for the salad to have a more pronounced taste, it should be closed in sterilized jars and left for 2-3 days in the refrigerator. This way it tastes even better.

How to prepare cabbage for the winter in large pieces in a saucepan

Thanks to this recipe, we get a full-fledged salad that can act as a separate dish or be served with meat or a side dish. If you wish, you can harvest cabbage in jars if you are going to store it until winter.

Ingredients:

• 1 fork of white cabbage;
• 200 g carrots;
• 100 g celery stalk;
• 200 g of sweet pepper;
• 200 g of onions;
• 150 ml apple cider vinegar;
• 100 g of salt;
• 150 g of sugar;
• Garlic;
• Peppercorns.

Cooking

We prepare all the necessary vegetables, wash and cut into small pieces of any shape. But we cut the cabbage into fairly large pieces, as shown below, not a photo.

Now lay out the products in layers in the pan. First the vegetable mix, then the cabbage slices, and then the assorted again on top. Then pour over the marinade. To make a brine in water, mix these ingredients and bring to a boil.

We leave the cabbage for 3 days under oppression.

But the salad can already be consumed every other day. It turns out tasty and juicy. Keep it in the refrigerator.

Pickled Instant Cabbage with Vinegar - a recipe like in a canteen

If you like the taste of coleslaw served in community canteens, then this option is for you. The snack can be eaten after 30 minutes. Phased technology Watch the video for cooking:

Now you know how you can make a pickled appetizer at any time in just a few minutes. If desired, add various spices and spices, taking into account your taste preferences. Bon appetit!

Step-by-step recipe for spicy cabbage with bitter pepper for the winter

This pickling option is suitable for people who prefer snacks with a savory taste. You can make such a salad very quickly and without much effort. So take note.

Ingredients:

• 2 kg of cabbage;
• 1 head of garlic;
• 2 pods of hot pepper;
• 300 g carrots;
• 1 liter of water;
• 100 ml 9% vinegar;
• 3 tablespoons of sugar;
• 2 tbsp salt;
• 200 ml sunflower oil.

Cooking

Remove the top leaves from the head of cabbage, then rinse and leave on a towel to dry completely. After that, finely chop. Grind carrots on a coarse grater.

We pass ½ of the head of garlic through a meat grinder, and we will use the remaining cloves as a whole. We cut the hot pepper into small pieces. For a spicier snack, do not remove the seeds.

In a wide bowl, alternately lay out the carrots, pressed garlic, and chopped cabbage. Between the layers lay the garlic cloves and bitter pepper.

Add sugar, salt, vinegar and oil to boiling water. When the marinade boils, remove it from the stove and after cooling, pour a bowl of vegetables. We cover the container with a lid and put the load on top.

After a couple of hours, we distribute the salad in sterile jars and send it to the refrigerator for several hours. The next day, the snack will be completely ready to eat.

Cabbage quickly salted with a cold marinade for the winter

To quickly pickle cabbage, use this recipe. We don't need to boil the brine. This method is one of the simplest, while the salad is very tasty.

Ingredients:

• 1 kg of cabbage;
• 1 bell pepper;
• 2 medium sized carrots;
• 2 cloves of garlic;
• 150 ml of boiled water;
• 3 tbsp 9% table vinegar;
• 50 ml sunflower oil;
• 1.5 tsp salt;
• 2 tablespoons of granulated sugar.

Cooking

Finely chop the cabbage, add sugar and salt to it and mix thoroughly with your hands. Putting it aside for now.

Grate the carrots on a fine grater or cut into strips. Grind sweet pepper into thin pieces. We send everything to a bowl with cabbage.

Now pour water at room temperature, oil and table vinegar into the salad, mix everything well. If desired, you can stir all the ingredients for the marinade in water and then pour over the appetizer. As you feel more comfortable, do it.

We leave the salad for a couple of hours under oppression. As a load, use any container with water.

For a richer flavor, leave the coleslaw in the refrigerator for at least six hours. Bon appetit!

Georgian pickled cabbage without sugar

Georgian cuisine is known not only for its meat dishes, but also for delicious snacks. Vegetables prepared in this way will not leave indifferent even gourmet culinary experts.

Ingredients:

• 700 g cabbage;
• 1 carrot;
• 1 head of beets;
• 1 onion;
• 1 head of onion;
• 750 ml of water;
• 1 tablespoon of table salt.

Cooking

We cut the head of cabbage in half, after which we divide it into several large slices. We prepare all the other vegetables, cut them as shown in the photo or another shape.

In clean and dry liter jar lay out the prepared products in layers, and sprinkle with salt on top and pour boiled chilled water.

We close the jar with a nylon lid and leave to marinate for at least one day.

To make the taste brighter, serve the salad to the table no earlier than three days later. The snack will acquire a pleasant color and aroma. Bon appetit!

How to pickle cabbage with carrots without vinegar (long-term storage recipe)

It will take you only half an hour to make a delicious cabbage snack. It keeps well throughout the winter. If you want, you can serve it to the table on the second day.

Ingredients:

• 200 g cabbage;
• 1 carrot;
• 1 tbsp salt;
• 1 tbsp sugar;
• 2 cloves;
• 50 ml of vinegar;
• 2 bay leaves;
• 4 peppercorns.

When preparing a larger salad, increase the amount of food proportionally.

Cooking

First, wash the vegetables well. cold water. Finely chop the cabbage and carrots. For convenience, you can use a grater or food processor.

We crush the vegetables with our hands and lay them in a sterile jar. We fill everything with boiling water for a quarter of an hour. After that, drain the liquid, bring to a boil and pour it into a container with food again.

After 15 minutes, drain the liquid again, boil it and add sugar, salt, spices and table vinegar. Pour the cabbage with hot marinade and twist the lids.

Leave the jars to cool upside down, and then put them in a cool place.

Harvesting for the winter from cabbage and horseradish

lovers savory snack love another pickled cabbage recipe. Salad goes well with boiled potatoes, herring and meat.

Ingredients:

• 1 fork of cabbage;
• 1 horseradish root;
• 2 carrots;
• 1 liter of water;
• 150 ml of vinegar;
• 3 cloves of garlic;
• 120 ml of sunflower oil;
• 100 g of sugar;
• 2 tbsp salt;
• Peppercorns, lavrushka and cloves to taste.

Cooking

White cabbage and carrots are cut or rubbed on a Korean grater. We should get thin straws of vegetables. Peel the horseradish root and cut into strips.

We mix all the products and squeeze the garlic into a bowl through a press.

We put a container with water on the stove and send all the indicated ingredients into it. After boiling, cook for about 4 minutes. Pour the cabbage with ready-made brine, which we previously distributed in sterile jars.

A savory snack can be stored for a long time in a cool place.

How to cook Korean cabbage at home

There is a huge amount Korean recipes. We will make pickled cabbage one of the most simple ways. The salad is spicy with a sweet taste.

Ingredients:

• 1 head of cabbage;
• 1 head of beets;
• 1 carrot;
• 500 ml of water;
• 25 ml of table vinegar;
• 3 sprigs of cilantro;
• 1 tablespoon of edible salt;
• 2 tbsp white sugar.

Cooking

We wash all the necessary vegetables with cold water. Then we cut or rub them, and mix in a deep bowl with the addition of cilantro.

We tamp the products into a sterilized jar and fill it with brine. To prepare the marinade, dissolve sugar and salt in a saucepan with water. After boiling, pour in the vinegar and cook for another 2 minutes.

We close the jars with capron lids. When the workpiece has cooled, we remove it in the cellar, pantry or refrigerator.

Quick Pickled Cabbage with Cucumbers

This recipe makes a complete vegetable salad rich in vitamins and useful substances. The dish contains a minimum of calories, so your figure will not suffer. How to cook such an appetizer, see the following video:

Choose any option for pickling vegetables that you like best. And don't be afraid to use your favorite spices. Through such experiments, you will eventually come up with original recipe that all family members will love.

Hello, hello, hello. Today we are talking again about white cabbage. This vegetable is very useful and contains a set 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 them different from the bottom. 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 to not only eat fresh cabbage, but also prepare it for future use.

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

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

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

The pickling process takes much less time than pickling. So delicious preparation you can already try it in a few days from the moment of its preparation.

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

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;
• Vegetable little - 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, folding them into 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 mass.

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

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

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

Pickled cabbage for the winter under iron lids

This appetizer is especially juicy, it always turns out crispy and has a pleasant smell. Such a blank can also be used as a filling in pies. Although I think that you already eat it with pleasure.

Ingredients:

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

Cooking method:

1. Clean the heads of white cabbage top leaves and chop with a special grater or a sharp knife.

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

3. Now connect the vegetables together, add salt and dill seeds. Mix the mass with your hands and press a little so that the cabbage gives juice. Cover with a plate and leave alone for 2-3 hours.

4. After 2 hours, drain the resulting juice from the pan into another container. From it we will cook the marinade. We need 1.5 liters. Accordingly, if the juice turned out to be less, then add required amount water. Next add salt and sugar. Put the marinade on the fire and bring it to a boil, and when the liquid boils, remove the foam and pour in the vinegar essence.

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

Place a clean tea towel in the bottom of the pot to prevent the jars from exploding.

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

Delicious cabbage with beets: a recipe for cooking in a jar

Now I propose to close a couple of jars for you using the photo recipe described below. The appetizer is obtained as in 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 plates.

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

4. And as soon as the liquid boils, then pour vegetable oil and vinegar. Stir the mixture well and remove from heat. Pour the hot marinade over the vegetables in the jar. Leave the blanks at room temperature until completely cooled, while covering the jars with lids

6. And then close the containers and put them in the refrigerator for 24 hours. After the specified time, a crispy snack can be served at the table, or stored further in the refrigerator.

Marinated cabbage for the winter with tomatoes

Very often, acetylsalicylic acid is used as an acidic base for brine. Someone considers it harmful, and someone, on the contrary, is an excellent tool for pickling. In any case, you need to try, and then argue.

I bring to your attention such a method of conservation. We will also marinate not only one white head, 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 horseradish cooking. How do you like this combination? I haven't tried it yet, but I think I'll like it.

Ingredients:

• White cabbage- 1 head;
• 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- taste;
• Vegetable oil- 0.5 cups.

Cooking method:

1. Take good head and chop it into thin strips.

2. Peel and grate the carrots for Korean carrots.

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

4. Combine cabbage, carrots and horseradish in one large bowl. To them, enter the peeled garlic cloves, which are passed through the garlic press.

5. Now pepper the mixture and mix it thoroughly.

6. Next, prepare the marinade. Bring water to a boil, then pour in vegetable oil, add 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 well.

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

Crispy pickled cabbage for the winter according to a simple recipe

In addition to the main products, very often many housewives 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;
• Beets - 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, and finely chop the fruit itself.

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

3. Combine all vegetables in one container and sprinkle with 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 the vegetable oil and vinegar, put the bay leaf and peppercorns, mix.

5. Pour hot marinade over our vegetable mixture.

You can pickle cabbage with vegetables in a large container or immediately in a jar.

If you pickle immediately in a jar, then cover it with a lid and leave to cool at room temperature. Then store 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 store it too.

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

Pickled Instant Cabbage with Bell Peppers

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

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. spoons;
• Vinegar 9% - 7.5 tbsp. spoons;
• Vegetable oil - 10 tbsp. spoons.

Cooking method:

1. Tear off the top leaves from the head, and finely chop the rest.

2. Pour 1 teaspoon of salt to the vegetable and rub the chopped leaves with your hands.

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

4. Peel the onion from the husk and cut into thin half rings. Send to other chopped vegetables.

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

5. Pour salt and sugar into the mixture, grind a little with your hands.

6. Pour vinegar and oil, mix the contents. Now transfer the vegetables to clean jars.

7. Put the lids on top of the containers and put the blanks in the refrigerator. After three days, the snack is ready to eat. Or keep keeping it.

Step-by-step recipe for pickling early cabbage

Many people think that early varieties vegetables are not suitable for pickling. Even as they fit, they marinate even faster. Just do not 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. the 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 and rinse carrots under running water. Grate on a coarse grater.

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

4. Combine all chopped ingredients with each other and remember a little with your hands so that the cabbage gives juice.

Thinly sliced ​​fresh cucumber can also be added to these ingredients. He will not be redundant!

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

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

7. Pour our vegetables with the resulting brine, 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 blanks in a cool and dark place.

Cabbage marinated for the winter with slices with vinegar

Remember, in previous posts we looked at ways to cook white cabbage for the winter. So, you can also pickle this vegetable this way. Do you want such a jar? So the next recipe is for you.

Ingredients:

• White fork - 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, cut 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. Boil the marinade until the bulk ingredients are completely dissolved. Then put 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 pieces. Add chopped slices to cabbage with carrots and pour over everything with hot marinade.

5. Thoroughly mix the salad. Leave it to cool completely.

6. And when the vegetables have cooled, then install a plate with a load. Put the blank in the refrigerator for an hour.

7. Then spread the appetizer in sterilized jars and close the lids. Put it back in the fridge overnight. After 24 hours, the salad can be eaten.

Here we come to the logical conclusion. Although we will continue talking about cabbage in new issues. After all, the recipes for white-headed blanks for the winter do not end there. So stay tuned for new articles and visit often! Don't forget to rate and share on social media. networks.