Instant Pickled Cabbage - The most delicious recipes. Quick Pickled Cabbage with Vinegar

Step-by-step recipes for pickled cabbage with vinegar and carrots, beets, garlic, tomatoes

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

3 gr.

carbohydrates

69 kcal.

Option 1: The Classic Cabbage Marinated Vinegar Recipe

Recipes from cabbage are no less than from potatoes. The vegetable is very popular, it is actively used in the first and second courses, but snacks are especially successful from it. There are some that can be made ahead of time and will keep well for weeks or even months. We are talking about pickling with vinegar. Here is a classic recipe for such cabbage with carrots, but below you can find other interesting options.

Ingredients

• 5 kg of cabbage;
• 2 liters of water;
• 1 kg of carrots;
• 50 g of garlic;
• 300 g of sugar;
• 200 ml of table vinegar;
• 4 tablespoons of salt;
• 200 ml vegetable oil.

Step-by-step recipe for classic pickled cabbage with vinegar

We put water on the stove, add sugar and salt and bring to a boil. Then remove from fire and cool. As soon as the liquid reaches room temperature, add table vinegar. We stir.

Shred the cabbage into thin strips. We try not to use top sheets and thick veins. You can chop the vegetable with a knife or use a special shredder. We pour it all into the basin.

We clean the carrots, rub them into strips or cut them with a knife. You can take an ordinary grater, but a long Korean straw looks much prettier. Peel the garlic and cut each clove into quarters. We shift the vegetables to the cabbage, stir everything well and pour the marinade in the process.

We let the cabbage stand in the marinade for 8-10 hours so that it is soaked, you can stir occasionally. Then put into jars. Pour the rest of the marinade evenly. We put on tight nylon covers.

We remove the cabbage in a cool place for 3-4 days. During this time, she will marinate. The snack can be stored for a long time at temperatures up to 14 degrees.

Here is the basic recipe for classic pickled cabbage with almost no spices. If desired, add cumin or dill seeds, cloves, bay leaves, you can add different peppers.

Option 2: Quick Vinegar Pickled Cabbage Recipe

This cabbage will be ready in 12 hours, but is much tastier on the second or third day. For shredding, we use a regular knife or a special grater. You need a regular straw. We choose an autumn juicy and fresh vegetable; nothing worthwhile will come of sluggish cabbage.

Ingredients

• 2 kg of cabbage;
• 5 peas of allspice;
• 0.5 cups of vinegar;
• litere of water;
• 2 tablespoons of salt;
• 1 carrot;
• 5 cloves of garlic;
• 4 spoons of sugar.

How to quickly cook pickled cabbage with vinegar

We start with the marinade. We send a liter of water to the stove, add salt and sugar, wait for it to boil. At the end we throw laurel, turn off the stove, add vinegar and peppercorns. We do not make the marinade in advance, we will use it hot.

We shred the cabbage. Approximately also cut or rub carrots. Peel the garlic and cut into pieces, no need to grind. Pour it all into a bowl or a large saucepan.

Pour the vegetables with hot marinade, stir, let cool at room temperature. We just hold out for a couple of hours.

We shift the cabbage into a jar or use a few pieces, we also pour the marinade. We put on capron lids, put them in the refrigerator for ten hours. You can make cabbage at night to get a wonderful snack the next day.

If, along with carrots, add chopped beets to cabbage, we get a very beautiful and bright snack.

Option 3: Pickled cabbage with vinegar (large pieces)

To prepare this appetizer, cabbage does not need to be finely chopped, it is cut into large pieces. Depending on the temperature of the marinade, we get a quick or regular recipe. When poured with hot liquid, the cabbage will be ready the next day. If you use a cold marinade, it will take 3-4 days.

Ingredients

• 2 kg of cabbage;
• 1 liter of water;
• 90 g of sugar;
• 150 ml of vinegar 6%;
• 3 tablespoons of salt;
• 1 sweet pepper;
• 250 g carrots;
• 5 peppercorns;
• 5 cloves of garlic;
• bay leaf.

How to cook

We wash the cabbage, remove the upper damaged leaves, then cut into large pieces of ten centimeters. Peel the carrots and cut into circles. We fall asleep to the cabbage, add the chopped pepper pod. We fill in the voids. Chop the garlic and sprinkle on.

We boil a liter of water with prescription sugar and salt, remove from heat, throw the laurel broken into several parts, add vinegar, stir.

If you need instant cabbage, then add hot marinade to the vegetable, put a small load. We let it brew under oppression for a day at room temperature, then we send it to the refrigerator for another day.

To get ordinary pickled cabbage, fragrant and crispy, we cool the marinade, or even better, cool it. We add it to vegetables, put oppression, put it in the cellar or in the basement for 4-7 days, you can immediately put it in the refrigerator.

In one recipe, 9% vinegar is used, in another version 6%, in order not to buy different types, you can simply have a bottle of 70% essence at home. It is easily diluted with clean water to the desired concentration, all proportions are on the package, you can also look at the tables on the Internet.

Option 4: Pickled Cabbage with Vinegar and Tomatoes

Recipe for cabbage with tomatoes, which is perfectly stored even at room temperature. Choose small and dense tomatoes. Sterilize jars and lids. Refill technology. Recipe for one three-liter jar.

Ingredients

• cabbage;
• 5-7 tomatoes;
• 25 g salt;
• 60 g sugar;
• 50 ml of table vinegar;
• 3 peppercorns;
• bay leaf;
• 1 carrot.

Step by step recipe

Shred the cabbage and carrots into large strips. At the bottom of the jar we throw laurel and pepper, pour a little cabbage, then three tomatoes, again cabbage and tomatoes. We finish with cabbage, it is not necessary to tamp, but we put it tightly enough.

Pour the cabbage in a jar with boiling water, it is convenient to do this from a kettle. Cover, let stand for ten minutes. Then pour all the water into a saucepan. It is convenient to express it through the lid with holes.

Add salt and sugar to the water, let it boil, turn off the stove and add vinegar. Pour the cabbage with the resulting marinade, and then immediately roll it up. Turn over, keep under a blanket until cool.

According to this principle, cauliflower with tomatoes is also prepared, in addition to tomatoes, you can lay cucumbers, pods of Bulgarian and hot peppers, pieces of beets, zucchini, squash.

Option 5: Pickled Cabbage with Vinegar and Pelyustka Beets

The recipe for a delicious, crispy and incredibly bright pickled cabbage appetizer with vinegar. Amazing color gives beets. This is a fast option. Cabbage "Pelyustka" will be ready to eat in two days, and you can store it in a cool place for two weeks.

Ingredients

• 300 g carrots;
• 2 kg of cabbage;
• 300 g of beets;
• 140 g of granulated sugar;
• 0.5 cups of sunflower oil;
• 4 laurels;
• 2 tablespoons of salt (with a tubercle);
• 7 cloves of garlic;
• 1 tsp peppercorns;
• 150 g of table vinegar.

How to cook

We put a saucepan with a liter of water on the stove. You can immediately add salt with sugar and butter to it, let it all boil. Let's take care of the vegetables.

Peel the carrot and cut into thin circles. It is not recommended to make thick pieces, otherwise the vegetable will be tough, chop the beets with about the same slices. Peel the garlic and cut into small pieces, no need to chop.

We simply cut the cabbage into pieces of about five or seven centimeters, the size of a matchbox will do. We put in a saucepan, sprinkling with beets, carrots, garlic. Add bay leaves, allspice peas.

Did the marinade boil? It's time to take the saucepan off the heat. Only after that, pour the vinegar, stir and send the boiling solution to the vegetables. We put oppression so that the marinade rises.

Let the cabbage cool, put on a cloth so that dust does not get into it. We leave to marinate for a day at room temperature, and then remove the oppression, send it to a cool place. There, the snack will be perfectly preserved.

You can cook cabbage "Pelyustka" with hot and bell peppers, sometimes carrots are not added to it, but only beets are used.

Pickled Instant Cabbage with Vinegar is a dish that anyone can cook. The use of vinegar simplifies the cooking process, ensures the preservation of the dish for a longer time, and also adds a pleasant sour taste to the finished product. If desired, vinegar can be replaced with citric acid.

How to pickle cabbage with vinegar

Despite the variety of existing recipes, they all to some extent obey certain rules and are compiled according to similar algorithms.

In order for pickling cabbage using vinegar to be successful, it is worth keeping in mind a few things, both general and not so:

1. Vinegar is used to prevent the finished dish from sour, as well as to change its taste. If desired, in any recipe, you can replace 9% vinegar with apple or citric acid.
2. The amount and ratio of spices in recipes can be changed according to the tastes of the cook, unless the need for their use is written in the recipe. However, for the first time it is better to cook according to the recipe, and only then adjust it at your discretion.
3. Sterilization of jars is desirable, but not necessary, especially if long-term storage is not planned.
4. For pickling, you can take any kind of cabbage - white, Beijing, cauliflower, broccoli, but the vegetable must be fully ripe and fresh.
5. The shape of the cut cabbage leaves does not matter.
6. After cooking is completed, bay leaves are removed from the dish, as they give a bitter aftertaste.
7. For quick pickling, the marinade is boiled before pouring.
8. After adding the marinade, if this is the final stage of cooking, the container is covered with a lid and both the vegetables and the liquid are allowed to cool completely. After cooling, the product is removed in a cool dark place.
9. The maximum shelf life of pickled cabbage is 3-4 months.

Recipes for quick pickled cabbage with vinegar

You can cook pickled cabbage with vinegar both for the winter and for quick consumption. In addition, if desired, you can both pickle the cabbage “solo”, and complement its taste with the help of other vegetables - beets, carrots, peppers.

Korean Quick Pickled Cabbage with Vinegar

Ingredients for 1 kg cabbage:

• head of cabbage;
• garlic - 4 cloves;
• 2 tablespoons of vinegar, if desired, you can take apple;
• a tablespoon of sugar;
• half a tablespoon of salt;
• 100 ml of vegetable oil;
• a teaspoon of red pepper;
• any other seasonings as desired and to taste.

You will also need a frying pan and oppression.

As oppression, you can use:

• a jar of water;
• heavy book;
• brick wrapped in cling film;
• any other thing weighing within one kilogram.

Cooking:

1. The top leaves are removed from the head, washed and chopped in any convenient way. Garlic is crushed or passed through a crusher.
2. The leaves are transferred to a bowl and minced until the juice appears. After the vegetable starts up the juice, add garlic, salt and sugar to the bowl, mix. They let it sit for a bit.
3. Heat the oil in a frying pan, pour spices into it and pour in the vinegar.
4. The oil-vinegar mixture is combined with chopped cabbage, mixed with a spoon and placed under oppression for 10-16 hours. After that, you can already eat it.
5. In the event that Korean cabbage is intended for winter harvesting, it is transferred to sterilized jars and rolled up.

Classic pickled cabbage with vinegar

This recipe can be called basic, since you can take the algorithm for its preparation as a basis, and change the quantity and presence of other seasonings and vegetables at your discretion.

Ingredients:

• fresh cabbage head;
• carrots - 2 pieces;
• half a garlic head;
• 2 tablespoons of salt;
• 150 g of sugar;
• 3 bay leaves;
• ground red pepper;
• spices to taste;
• vinegar - 50 ml;
• litere of water.

Cooking algorithm:

1. The head of cabbage is chopped, the carrots are cut into half rings or laid on long narrow strips.
2. Red pepper and chopped garlic, as well as bay leaf, are added to the vegetables.
3. Water is put on fire, brought to a boil, sugar and salt are added and boiled until they are completely dissolved. Then pour in the vinegar and mix thoroughly.
4. Marinade is poured over vegetables, covered with a container and placed under oppression.
5. Leave to cool for several hours, then store in the refrigerator or in the cellar.

How to pickle cabbage quickly with vinegar and bell pepper

The recipe is extremely simple and practically does not differ from the above:

1. Bulgarian pepper is washed, the stalk is removed and the grains are cleaned, cut into strips.
2. Peppers, chopped cabbage and chopped (or grated) carrots are mixed.
3. All other actions do not differ from the standard algorithm: prepared vegetables with spices are poured with boiling marinade, covered and allowed to cool. Then they are stored in a refrigerator or rolled up for the winter.

How to pickle cabbage with vinegar and apples

The recipe is quite simple and similar to the previous ones.

For the salad mix:

• head of cabbage weighing about 1.5 kg;
• 2 carrots;
• 3-4 medium sized apples.

For pickling:

• litere of water;
• a tablespoon of salt;
• 50-70 ml of vinegar, you can take apple;
• 150 g of sugar;
• 150 ml vegetable oil.

Cooking:

1. Vegetables are washed, peeled, peeled from apples. A head of cabbage is chopped, and carrots and apples are rubbed on a coarse grater.
2. Marinade is prepared: everything except vinegar is mixed, brought to a boil.
3. While the liquid boils, the fruit and vegetable mixture is mixed in a container. You can take a jar or any tightly closed container.
4. The boiled liquid is removed from the fire and vinegar is poured in. Stir.
5. Pour the mixture with marinade and close the lid.
6. Allow to cool and store in a cool place.

Recipe for pickling cabbage for the winter with vinegar and ginger

Ginger in recipes for pickled vegetables plays about the same role as garlic. It is used very similarly, so it can be added to almost any recipe.

Ginger is peeled, cut into small pieces or grated on a coarse grater, then mixed with vegetables, along with minced garlic. Then pour the marinade, leave to cool and remove the finished dish in a cool place.

Important! Ginger is a spicy-smelling condiment, and using too much of it can cause the dish's flavor to be overwhelmed by the ginger flavor and aroma.

Instant Spicy Pickled Cabbage with Apple Cider Vinegar

The main feature of apple cider vinegar is that it takes a little more - about 1.5 times. In addition, the use of apple cider vinegar provides a pleasant apple flavor as well as less sourness in the taste.

Thus, to cook pickled vegetables with apple cider vinegar instead of the usual 9%, it is enough to increase its amount.

How to pickle cabbage with vinegar and cranberries

Cranberries in this recipe play more of a role of decorating the dish, emphasizing its overall taste.

For cooking you will need:

• a head of cabbage weighing 1.5–2 kg;
• 2 pieces of carrots;
• cranberries - 50-100 g to taste.

For pickling:

• a tablespoon of sugar and salt;
• 100 ml of vinegar;
• 100 ml of vegetable oil;
• litere of water.

Cooking algorithm:

1. Vegetables are washed, peeled, chopped and grated.
2. Prepare the marinade: mix salt, sugar, oil and water and boil until the grains dissolve. After boiling, pour in vinegar and spices as desired, stir, leave, allowing to cool slightly.
3. Vegetables are mixed, cranberries are poured, transferred to a jar or container with a closing lid.
4. Pour marinade, leave under oppression for 1-2 days.

Cabbage marinated in jars with vinegar, onion and garlic

The peculiarity of cabbage with the addition of onions is that it dramatically reduces the shelf life of the product. So, if ordinary pickled cabbage can be stored for up to 7–10 days, then after adding onions, the period is reduced to 3–4 days.

For salad:

• head of cabbage weighing 2 kg;
• onions - 2 heads;
• garlic - half a head;
• carrots - 1 pc.

For pickling:

• 100 ml of vegetable oil;
• honey - a tablespoon;
• 50 ml of vinegar;
• 2 tablespoons of salt;
• 150 g of sugar;
• litere of water.

Cooking:

1. First prepare the vegetables. Cabbage is chopped, garlic is chopped, onions are peeled and cut into half rings, carrots are rubbed on a grater.
2. Cabbage is minced until juice appears and mixed with other vegetables.
3. Everything for the marinade, with the exception of vinegar, is mixed and, stirring, brought to a boil.
4. After boiling, remove the pan from the heat, pour in the vinegar, stir and pour the prepared vegetable mixture with the marinade.
5. Place the container under oppression and leave to cool.

Terms and conditions of storage

Unlike many other vegetables and fruits, cabbage does not have a long shelf life. In the refrigerator, it can stand for up to two weeks, after which it will begin to sour. If the composition includes onions, then the shelf life is reduced to 3-4 days. Seamings intended for the winter can be stored up to 4 months.

Store it in a cool dry place.

Conclusion

Vinegar Pickled Instant Cabbage is a dish that, because of its simplicity, is ideal for regular cooking and eating fresh, but for preparations for the winter, it is better to choose other recipes.

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The ability to cook deliciously both complex and simple dishes adorns any woman. Of course, it is much easier to cook an appetizing one and charm it with the taste of your lover. And you try to do it without meat, with the help of the simplest vegetables that you always have at hand - white cabbage and carrots.
Do you think that preparing such a dish is so easy that you should not even continue reading? I dare to assure you that even in the preparation of such a seemingly banal dish, there are secrets and tricks. I propose to prepare a salad of fresh cabbage with vinegar as in the dining room.
First of all, in order for the cabbage to be crispy in the salad, we need to choose a good strong head of white cabbage. Squeeze it with both hands, if you hear a slight crunch, you can buy it. And when we prepare the salad, we will lightly crush the shredded cabbage with our hands so that the juice stands out, and sprinkle with salt. And then put the cabbage for 15 minutes in a warm place, let it stand, absorb its juice. This will allow us to achieve the right balance of spices after we add the rest of the ingredients to it, especially vinegar and granulated sugar.
You can add any vinegar you have around the house to your salad. It is best if it is apple or wine, but table 9% will also do.
And after the salad is ready, we put it in a cold place for an hour. We need the cabbage to be completely saturated with spices and marinated.
The result is a very tasty spicy vegetable salad, which previously could be tasted in a good catering establishment.
Such an appetizer can be prepared in advance, and the more it stays in the refrigerator, the tastier it will be. If desired, not only onions and carrots, but also lettuce peppers, cucumbers or ripe tomato fruits can be added to cabbage.
You can serve such a salad in portions on a small snack plate, sprinkled with finely chopped herbs.
If you have a salad left after dinner, you can use it as a filling for pies. To do this, put it in a saucepan with a thick bottom, add or pasta and simmer for 25 minutes over low heat.

Ingredients:

- white cabbage - 300 g,
- carrot root - 1 pc.,
- turnip onion - 1 pc.,
- vinegar - 1 tbsp. l.,
- vegetable oil - 1 tbsp,
- sugar - 1 tsp,
- salt.

How to cook with a photo step by step

Shred white cabbage very finely, preferably with a sharp knife.
Then be sure to crush it with your hands until it starts up the juice, and add salt.

We leave the cabbage for 15 minutes, but for now we will take care of the vegetables.
Grind peeled carrots on a grater.
Finely chop the peeled onion into rings.

Now we mix all the ingredients of the snack, add vinegar and sugar, mix and pour in the vegetable oil.

Bon appetit!
Old Lesya

Harvest season is in full swing. Many vegetables and fruits have already been processed and sent to the bins. But another crispy preparation is waiting for us - pickled cabbage for the winter in jars. We prepare it at the end of autumn, when the heads of cabbage in the garden are already slightly frosty. Cabbage then acquires a special sweet taste. How nice it is to open a jar in winter, which we prepare with such love in autumn. Chop the onion, add butter, mmm ... - you will lick your fingers!

In addition to the fact that it is so tasty, it is also a great helper in the fight against toxins in the body and overweight. And it contains a large amount of vitamin C, which is very important in the season of colds. And who does not like vinegar, you can see. It contains natural acid.

White-headed, red, colored, recently came to us broccoli - the cabbage variety gives us many flavors and options for the versatility of our menu. For pickling, you can take any variety.

A lot of dishes can be made using pickled cabbage. Not only salads with the addition of various vegetables, but also soups, side dishes, lazy cabbage rolls and pies. I invite everyone to cook with me several winter preparations from this irreplaceable vegetable.

Today's article:

If you are harvesting small volumes, then you can cut the vegetables with an ordinary kitchen knife. However, it will take a very long time to chop several heads of cabbage with a knife for a large family. In this case, it is better to stock up on a shredder in advance. This is a special device for shredding cabbage. With her, things move much faster, and you don’t even have time to get tired, as you already chop a dozen heads of cabbage.

The best recipe for pickled cabbage for the winter in jars

The classic preparation of any meal, it is often the best idea to taste the dish, so to speak "without cuts". The option of chopped white forks, along with grated carrots, does not lose its relevance. This is the best dish tested by time and thousands of gourmets.

I describe the ingredients for one medium head of cabbage. Which just we will smarten up in a three-liter jar. If you prepare more, calculate the proportions.

Composition of products:

• Cabbage white forks - 2kg.
• Carrot - 2 pieces
• Garlic clove - 2 pieces

For brine:

• Drinking water - 1 liter
• Vegetable oil - 0.5 cups
• Sugar - 0.5 cups
• Lavrushka - 2 things
• Black peppercorns - 8 pieces
• Vinegar essence - 1 tbsp. the spoon

Cooking:

1. I chop half a head of cabbage into small straws. You can cut it any way you like. And for me, pickled cabbage for the winter is necessarily chopped into thin strips.

2. We pass the carrots through a coarse grater, if there is a food processor, then it will be much easier for you. With him, everything is done in one minute.

But keep in mind that the combine grinds vegetables into small crumbs. It won't ruin the taste though.

In general, if you often do cooking and harvesting, be sure to get yourself this wonderful assistant, at least a mini version.

3. So, our vegetables are chopped. Pour them into a small food bowl and mix lightly, but do not wrinkle. We just need to mix everything well.

4. The container has already been sterilized, since the finished product cannot be sterilized. We fill the jars with crumbs, but do not tamp heavily. And let's move on to the brine.

5. We put a large pot of water on the stove and wait for it to boil. We put salt, sugar, parsley, pepper into boiling water, mix, pour in the oil and wait for it to boil again, stirring. Bulk products in brine should disperse. Let the marinade boil for three minutes and you can remove it from the heat.

6. Now add garlic crushed on the press and a tablespoon of vinegar to our brine. Mixed. Mmm...the smell is amazing!

7. Pour our fragrant vinegar marinade into the cabbage. We put a saucer on the jar, let it cool completely. It can be closed with a lid treated in boiling water. Ready!

Such preservation is stored in a cold room for up to a year or more. And in winter, its taste is as fresh as if it had just been made.

Cauliflower pickled cabbage for the winter without sterilization

Here, not all lovers stand in the kitchen for a long time and wait for the cherished jar with their favorite preservation to be sterilized. And if there are a lot of them, then it’s generally an “infinite kitchen” then. Fortunately, there are recipes where you can do without it and you do not need to sterilize the finished cabbage.

For lovers of high-speed preparations, this method of quickly pickling cauliflower with hot peppers and basil is quite suitable.

Calculation for two liters:

• White cauliflower - 1 medium
• Basil - 1 sprig
• Hot pepper - 2 pods
• Sugar and rock salt - 2 tablespoons each
• Vinegar 9% - 60 grams

Cooking:

1. We cut the cabbage into segments and put it in liter, sterilized jars with whole peppers and basil, the last one per jar. Fill the containers tightly with vegetables, but do not need to tamp.

2. Pour in boiling water and cover with lids for ten minutes. Then we drain the water into a saucepan, and pour the cabbage with boiling water again.

This is necessary to destroy bacteria, which can later harm our preservation.

While the jars filled for the second time, let them stand for another 10 minutes. And we'll take care of the pickle.

3. In this saucepan, where the water was poured, pour sugar and salt. We put it on the stove until it boils. When the marinade boils, wait for the sugar and salt to dissolve completely. Then we take it off the fire.

4. The second water from the jars is simply drained into the sink. In each add thirty grams of vinegar.

If you do not have a measuring cup, you can focus on a tablespoon, it contains about 20 grams, so you need 1.5 spoons.

Whether to add other spices is up to you. For me, basil and hot red pepper give enough pungency and flavor. If you want, put on a leaf of a bay leaf.

Fill with hot brine and can be rolled up under scalded, iron lids. We put the finished preservation on the lids and cover with a fur coat for a day or more, until they cool completely. Then you can take it to the cellar or other cool place.

Video recipe for delicious crispy cabbage in jars

This divine recipe I was looking for specifically. Namely, so that the marinade is so fragrant, and the cabbage leaves are crispy. What is described just in this detailed recipe from the video channel "At Svetlana's".

Be sure to try this option for pickling cabbage and, I think, that it will become a regular on your table.

A step-by-step recipe for pickling cabbage with beets for the winter in 3-liter jars

This is delicious! I tell you right away, this recipe will not leave anyone indifferent. At first glance, it may seem that it takes a long time to cook on it, but in fact everything is quite simple and not time-consuming. But what a pleasure you will get when you open this amazing yummy in winter.

Grocery list:

• Forks of white cabbage - 4 kilograms
• Beets - 1 kilogram
• Coarse salt, sugar, vinegar 9% - 8 tablespoons each
• Bay leaves - 16 pieces
• Garlic - 1 large head
• Black peppercorns - 1 heaping tablespoon
• Dry dill umbrellas - 8-10 pcs, 4-5 umbrellas per 1 jar
• Hot pepper - 2 pieces, 1 per jar
• Drinking water - 5 liters

So, step by step recipe:

1. We put water on the stove until boiling water is obtained.

Be sure to sterilize jars!

2. While the water is boiling, cut the peeled beets into large and thin slices, garlic and pepper into circles.

2. Cut the cabbage into large pieces, but so that it can be placed in a jar.

3. Lay in layers, slightly crushing: beets - cabbage - lavrushka, black pepper, hot pepper, dill umbrellas, garlic.

4. We also lay the second layer to the top.

5. Pour water into a saucepan, add sugar, vinegar, salt and mix well. We put it on the stove so that the brine boils. As soon as it boils and everything is completely dissolved, remove from heat.

6. Immediately until our brine has cooled down, pour it into jars and cover with lids. Then we put them in a tall pot of water and on the stove. Lay a linen napkin or towel on the bottom. The water must be warm. Bring to a boil over low heat. Now sterilize for twenty minutes and roll up under iron covers.

6. Roll the jars to make sure the water is not bubbling, then flip the lid down and cover with a blanket. Leave it like this for a couple of days, then remove the blanket and let it cool completely. You can clean in the cellar.

Easy hot brine recipe

Some, including me, don’t want to bother with long cooking at all, but want “quick and tasty”. For us, for those impatient, there is a wonderful recipe. This pickled cabbage for the winter is cooked for one or two and it turns out no less tasty than with long cooking.

What is necessary:

• Forks of white cabbage - about 2 kilograms
• Carrots - 2 medium pieces
• garlic cloves - 3-4 pieces
• Sugar - 1 cup
• Pickling salt - 2 tablespoons
• Vegetable oil - 1 cup
• Vinegar 9% - 0.5 cup
• Drinking water - 1 liter
• Lavrushka - 2-3 pieces
• Black pepper - 6-8 peas

Let's start cooking:

1. Put a saucepan of water on the stove and bring to a boil. In the meantime, finely chop the cabbage and carrots.

2. Garlic must be passed through a fine grater or press, add it to our vegetables, mix well.

3. In the water that has boiled with us, add salt and sugar, stir until they are completely dissolved and pour in the oil, continuing to stir. Let it simmer for a minute and remove from the stove. Pour vinegar here and mix well again.

4. We put cabbage carrot straws in a saucepan, add lavrushka, pepper and pour our marinade. We mix everything well. During this stage of preparation, you will just feel the amazing smell of such a fragrant marinade.

5. We put our cabbage under the press. A press is more often understood as a flat plate on which a load is installed, in our case it is a three-liter container with water.

6. Let it brew for five hours and you can put it in jars or leave it in a saucepan.

Important! Pickle cabbage should only be in enameled pots or stainless steel. Aluminum is not suitable for this procedure.

Very fragrant cabbage! Due to the fact that we added oil during cooking, when serving, we will no longer need to add anything here, except for greens.

How to pickle cabbage under iron lids

According to this recipe, not everyone will like pickled cabbage for the winter. Basically, this preparation is good for lovers of very spicy snacks. If your family has such, I advise you to prepare several jars of such treats.

From one medium head you will get two liter jars. If you like it, make more. We do not put carrots and other vegetables here. But, if you want, you can chop carrots or bell peppers. This will not spoil the dish at all.

What you need:

• Garlic cloves - 4 pieces
• Dill umbrellas fresh - 2 pieces
• Black peppercorns - 18 pieces
• Bay leaf - 2 pieces
• White cabbage - 1 fork
• Cloves - to taste
• Hot pepper - 1-2 pods, to taste
• Acetic acid - 1 tablespoon

• Water - 1.6 liters
• Sugar - 1 cup
• Pickling salt - 2 tablespoons

Early cabbage is not suitable for this recipe. Use only winter varieties.

Shall we start cooking?

1. Finely chop the cabbage into strips, cut the garlic into rings. Cut one cabbage leaf into quarters and set aside for now.

2. Place all the ingredients of the brine in a saucepan and bring to a boil, stirring until sugar and salt are completely dissolved. Boil for three minutes and remove from the stove.

3. In sterile jars we put nine peppercorns, a dill umbrella, a bay leaf and two garlic cloves each. If you like cloves, you can add one at a time.

4. Now the left quarters of the cabbage leaf will come in handy, we put two pieces in a jar on top of the spices.

Hot pepper can be put entirely on the bottom of the jars, or you can cut it into circles and add to the cabbage.

5. Fill the jars with cabbage chips to the top. Accept without fanaticism.

6. Pour vinegar into the brine that has cooled to room temperature, stir and pour the marinade into jars. We roll up with scalded iron lids. Can be stored immediately. As you can see a very quick and easy recipe. And the lunch is amazing.

Video on how to harvest pickled cabbage in pieces

An interesting version of the preparation is offered to us by the author of the video channel "Simple Recipes for Every Day". An amazing "large-caliber" assortment is obtained: cabbage, and pepper, and carrots, and also with tomatoes! Variety is also good because it is very convenient to serve.
One of the advantages of this recipe is that you do not need to chop or rub anything, but simply cut into large pieces and circles.

Personally, I really like it! Everything is quite simple, beautiful and most importantly delicious! I think I need to make a few jars of such beauty.

Marinated broccoli with bell pepper

This variety of cabbage has increasingly begun to appear on our tables. Someone has just begun to look at this vegetable, and someone has already tried many dishes and appreciated the taste, in addition to the great benefits of this product. Have you ever tried pickled broccoli? If not, then it's time to cook them!

What you need:

• Broccoli - 0.5 kilograms
• Granulated sugar - 1 teaspoon
• Large carrot - 1 piece
• Coarse salt - 1.5 tablespoons
• Water - 300 milliliters
• Vegetable oil - 50 milliliters
• Vinegar - 30 milliliters
• Ground black and red pepper
• Garlic cloves - 4 pieces
• Bulgarian pepper - 2 pieces
• Coriander - 1 teaspoon
• Banks of 0.5 liters

Cooking:

1. We divide the broccoli into segments, keep it in warm salted water so that the insects, if any, float to the surface from the inflorescences, drain into the water and dip the cabbage in boiling water for a couple of minutes, and then rinse with cold water. With these manipulations, broccoli will acquire a beautiful, rich color.

2. We clean the pepper from seeds and cut it as you like, you can strip it, cubes or circles.

To make the salad brighter and more beautiful, take peppers of different colors.

3. We rub the carrots on the “Korean grater”. Now there are a lot of varieties of this grater, there are very convenient ones. Well, if you have such an assistant as a food processor, then such slicing of carrots will take you one or two.

4. Pass the garlic through a press, or chop it very finely.

5. Now mix all our chopped and grated vegetables well with salt, pepper and sugar in a large bowl or saucepan. Then add oil, vinegar, water and mix everything again. Let marinate for three hours.

6. We put our salad in sterilized jars so that about one centimeter of liquid is obtained on top and cover with lids.

5. We put the jars in a wide bowl with warm water and boil for twenty minutes, that is, we sterilize. We take out, screw the lids all the way and turn the jars upside down. Covering with a blanket doesn't hurt either. In this position, we leave them for a day, then we remove them for winter storage.

How to pickle early cabbage with vinegar at home

What to do if you urgently want young pickled cabbage? There is also such a recipe with a very tasty marinade, and most importantly, everything is done quickly and simply.

We will need:

• Young white cabbage - 3 kilograms
• Large carrots - 4 pieces
• Red bell pepper - 3 pieces
• Garlic cloves - 4-5 pieces
• Fresh dill and parsley - to taste

• Drinking water - 1 liter
• Salt - 2 tablespoons
• Sugar - 2 tablespoons
• Vinegar nine percent - 0.5 liters
• Vegetable oil - 0.5 liters

1. We start by removing the upper, green leaves and wide veins from the cabbage. Cut into thin strips. We chop greens.

2. Carrots, peeled, scalded with boiling water and rubbed on a coarse grater.

3. Remove seeds from sweet peppers and cut them into small cubes.

5. Mix all prepared vegetables in a large enamel bowl or saucepan. We also squeeze the garlic cloves through the press.

6. In a separate saucepan, mix all the components of the brine and bring to a boil. Then pour vegetables with this fragrant marinade and mix. Arrange in jars and put on plastic lids. Leave for a day in this form in the kitchen, and then put it in the refrigerator. Bon appetit!

Here, according to such delicious recipes for pickled cabbage, please note, of different types, we filled our cellar. Now we have cabbage salads for all occasions and for a feast, and for baking, and for soups and salads. As they say, a feast for the whole world!

Let's stock up on our healthy products. In order not to depend on supermarkets and chemical, purchased food. Thank you to everyone who marinated cabbage with me today!

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Every autumn, housewives make preparations from vegetables. The most common is pickled cabbage for the winter. This dish perfectly complements fish and meat, and is also suitable for any side dish.

Classic pickled cabbage with vinegar for the winter

This is the most economical variation, the preparation of which requires a minimum of products.

Ingredients:

• laurel - 3 leaves;
• vinegar - 2 tbsp. spoons;
• cabbage - 3000 g;
• salt - 2 tbsp. spoons;
• carrot - 2 pcs.;
• spices;
• ground red pepper;
• water - 1000 ml;
• sugar - 140 g.

Cooking:

1. Chop the head of cabbage (you need square pieces). Turn carrots into half rings. Take a press, skip the red pepper and chop the garlic.
2. Mix cabbage sticks and carrots. Add bay leaves and stir.
3. Boil water, add granulated sugar and sprinkle with salt. Boil.
4. Pour in the vinegar and stir.
5. Pour over vegetables. Cover with a lid and leave for a couple of hours. Hide in the refrigerator and stand for a day. Snacks are stored there.

Recipe for cooking with beets in jars

For cooking, use late varieties of vegetables. Cabbage with beets in jars turns out to be beautiful in appearance and amazingly tasty.

Ingredients:

• salt - 2 tbsp. spoons;
• vinegar - 150 ml (6%);
• beets - 1 pc.;
• laurel - 3 leaves;
• cabbage - 2000 g;
• carrot - 1 pc.;
• oil - 1 tbsp. sunflower spoon;
• black pepper - 11 peas;
• garlic - 4 cloves;
• water - 1000 ml;
• allspice - 11 peas;
• sugar - 140 g.

Cooking:

1. Cut the head of cabbage, you should get four parts. Then cut each piece again into the same number of pieces.
2. Bars will need to cut carrots and beets. Chop the garlic cloves into slices.
3. Prepare a basin in advance, place vegetables in it and mix.
4. Sterilize jars, place a mixture of vegetables in them. Tamp.
5. Pour granulated sugar with water, salt and add peas. Pour in oil, add laurel and pour vinegar. Stir, boil and pour jars with this hot solution.
6. Cover with lids.

in Korean

A simple cooking method that produces a spicy, savory dish. For cooking, not only Beijing cabbage, but also white cabbage is suitable.