Pickling cabbage in a quick way in a jar. Pickled cabbage with vegetables and apples is a very tasty recipe. Instant Pickled Cauliflower

Cabbage contains many vitamins, such as potassium, calcium, phosphorus, sulfur, vitamins U, P, K. But most of all, cabbage is rich in vitamin C. In the summer-autumn period, getting fresh heads of cabbage rich in vitamins is not as difficult as in winter.

In the article we will talk about how to stock up on this valuable product for the winter and how to pickle cabbage for the winter.
The pickling process does not take away most of the vegetables. useful vitamins, thanks to minimal heat treatment. In addition, pickled cabbage contains less acid than sauerkraut. Which has a beneficial effect on the absorption of this product.
Let's consider several options for preparing cabbage for the winter.

This is the most classic cooking option; it contains a minimum set of products that can always be found in the kitchen. And when used, you can cut it into different sizes for any dish. We marinate it in a three-liter jar.

Required ingredients:

cabbage – 1 kilogram;
water – 1 l.;
acetic acid (70% solution) - 2 teaspoons;
salt – 2 tbsp. spoons;
sugar – 2 tbsp. spoons;
vegetable oil – 1 tbsp. spoon.

Pickling cabbage in jars for the winter recipes:

We prepare the vegetable: remove the spoiled leaves, wash well, dry and cut into pieces (you choose the size of the pieces yourself so that it is convenient to fold them tightly into the prepared container).
Put it in a jar.
Prepare the marinade: pour water into a saucepan, add salt and granulated sugar. After boiling, add vinegar and oil. Mix everything well so that the oil spreads well throughout the entire container, put on low heat and cook for 3-5 minutes.
Pour the marinade into a jar with our preparations, seal it tightly with lids and leave it in the room for 3 days to cool and marinate.
After this time, our workpiece can be placed in a cool room (cellar, pantry, refrigerator).

Instant cabbage pickling

This recipe is good because it takes very little time from start to complete preparation, so you can enjoy pickled cabbage on the same day. This option is very good for late autumn preparations, or when you have an immediate desire to try marinades.

Ingredients:

young heads of cabbage – 2 kilograms;
table salt – 2 tablespoons;
granulated sugar – 3 tablespoons;
acetic acid (9% solution) - 100 milliliters;
7 cloves of garlic;
black peppercorns – 7 peas;
Bay leaf– 4-5 leaves;
carrots – 2 pcs;
water – 1 l;
vegetable oil – 150 ml.

Instant pickled cabbage with vinegar:

Wash the vegetables well, dry them, and remove spoiled leaves if necessary.
Pour water into a saucepan with the addition of bay leaf, pepper and salt. Next add sugar and bring to a boil. Cook over low heat until the salt and sugar dissolve (5-7 minutes).
At the last stage, add acetic acid. Then mix the marinade and remove the pan from the stove. Leave the brine to cool.
Mix cabbage with carrots. Next, add the garlic, passed through a garlic press (if you don’t have one on hand, you can also grate it through a fine grater).
Place all the vegetables well in a jar, pour warm brine into them. Close the lid tightly and leave in the room for 3 hours. And now our product is ready.
Once prepared, store in the refrigerator with brine.

Pickled cabbage for the winter is very tasty

For lovers of peppery foods, you can use the following recipe. The marinated product has a spicy flavor and is well suited as a side dish for main courses, and for those who like spicy foods, as an appetizer.

Required ingredients:

cabbage – 2.5 kilograms;
garlic - 3 not very large heads;
carrots – 5 pcs. medium size;
1 liter of water.

To prepare the brine you will need:

250 grams of water;
salt – 2 tablespoons;
sugar – 1 tbsp;
ground hot pepper – 2 tablespoons;
vinegar 70% – 1 tbsp;
sunflower oil – 1 tbsp.

Pickled cabbage for the winter in jars recipes:

Cut the washed cabbage into pieces and place in an enamel bowl.
Grate the carrots on a coarse grater.
Chop the garlic.
Mix all the vegetables.
Mix the remaining ingredients for the marinade and add to the cooked vegetables.
Boil 1 liter of water in a saucepan and pour it over the food cooked in the basin. Mix all products well, then leave to infuse for 3 days.
The finished spicy cabbage can be transferred to jars or containers. Keep refrigerated. If there is not enough space in the refrigerator, and there is a risk of spoiling the product indoors, then you can use a simple freezing method. Place in plastic bags and place in the freezer. It is not advisable to freeze the entire preparation, because the defrosted product is better suited for borscht, cabbage soup, and various soups.

How to pickle cabbage in jars for the winter with aspirin

Cabbage prepared for the winter according to this recipe turns out crispy and snow-white, like freshly cut from the garden. Such preparations can be stored for more than a single winter. This recipe will also allow you to diversify classic preparations for the winter and will surprise both guests and your household with its delicate taste.

For a three-liter jar you will need the following products:

1 kg. fresh white cabbage;
4 medium sized carrots;
3 tbsp. l. salt;
3 tbsp. heaped spoons of sugar;
3 bay leaves;
black pepper in a pot - 6-8 peas;
3 aspirin tablets;
1 liter of water.

Pickling cabbage in jars for the winter recipes:

Shred the washed and dried cabbage. The carrots are grated on a coarse grater or cut into strips. Everything gets mixed up.
Place 1 spoon of sugar and salt on the bottom of the jar, put 1 tablet of aspirin (acetylsalicylic acid), bay leaf, and pepper on top.
Apply shredded products in dense layers. The first layer - seasonings, has already been added. Then add cabbage with carrots, up to the middle of the container.
Repeat seasoning layer. And add vegetables again.
Boil water and pour half into a jar.
Then we continue to lay out the cabbage. When the jar is filled to the neck, add salt, granulated sugar and aspirin as the last layer. Place the remaining pepper and spice leaves on top. Pour boiling water over everything. Seal tightly with lid.
Cover the jars with a thick towel (or other warm cloth). After cooling completely, put the finished jars in a cool place.

Instant pickled cabbage pieces

This recipe is well suited specifically for such a variety as cauliflower (or broccoli). When boiled in brine, the inflorescences absorb the spices, while remaining crispy and snow-white after marinade in vinegar. If you use young, not very large heads of cabbage, then the neat inflorescences will look very original on the table with any dish.
You can prepare both in liter and other jars. The calculations below are suitable for three liter jar.

You will need:

young cauliflower - 1 large head;
black peppercorns – 4 pieces;
4 cloves;
4-5 pieces of bay leaf;
one bunch of parsley;
water - one liter;
2 tablespoons salt;
3 tablespoons sugar;
1 teaspoon of acetic acid;
10-15 gr. citric acid.

Pickled cabbage recipes are very tasty:

Rinse the vegetables well under the tap and break them into flowers.
Pour water into a saucepan and add salt, sugar, and citric acid. And also add cloves and bay leaves, then the prepared inflorescences and bring everything to a boil. Turn the heat down and simmer for 5-7 minutes.
Then each inflorescence should be taken out individually and cooled, and the brine should be boiled for another 5 minutes.
We are preparing the jars. If the preparations are planned to be stored for a long time, then it is better to sterilize the jars (put a colander on a pan of water and turn the jars over on it; as soon as the bottom of the jar is so hot that you can’t touch it with your hand, the jar is ready; in time it takes 20 minutes for a liter jar, three liter about 30 minutes). For immediate consumption of the product, you do not need to sterilize it.
Place the pepper at the bottom of the jar and add the inflorescences. Fill it all with our brine (to prevent the jar from cracking, it is better to pour hot brine without touching its walls, but straight into the middle).
Before rolling up the lids, add vinegar. Just gently lower it on top with a spoon. Turn the jars over and leave to cool.
Delicious cauliflower is completely ready for the winter. After it has steeped for a week, you can taste it, if you couldn’t resist until winter.

In addition to the main vegetable - cabbage, the preparations can be diversified with other additives. Bell peppers, mushrooms, large pieces of carrots (you can also experiment with whole fruits), apples, etc. Such preparations look like a salad and can be eaten as a separate dish.

Instant pickled cabbage with bell pepper

It is better to cut vegetables according to this recipe into smaller pieces, i.e. Shred the cabbage and cut the pepper into half rings. You can also cut the pepper lengthwise into strips. Everything cooks very quickly (from 2 to 3 hours), but it tastes spicy and crispy. Suitable as an appetizer, salad, or as a side dish for main courses.

Ingredients:

cabbage - 1 large head;
sweet bell pepper - 6 pieces;
green parsley - 1 bunch;
water – 250 milliliters;
granulated sugar – 100-150 gr.;
salt – 2 tablespoons;
acetic acid (9%) - 100 ml.;
Sunflower oil – 60 gr.

Cabbage pickled for the winter under iron lids:

The necessary vegetables should be washed and dried well, and after drying, cut into thin slices. Mix everything in a separate cup or basin, add parsley. Let it brew a little, and at this time we proceed to preparing the brine.
Pour water into the pan. Add salt. Add granulated sugar and boil for a couple of minutes, then pour in oil and acetic acid. Mix thoroughly and turn off the stove.
Pour the resulting marinade over the food and let it brew for at least 2 hours.
After the vegetables have steeped, the salad can be put into jars. In unsterilized containers, the product should be refrigerated. If you sterilize the dishes, you can take them to the pantry or place them in the cellar. Crispy salad is ready for winter.

The article provides several options for how to pickle cabbage for the winter. You can choose any of the recipes to suit your taste. Stocking up on such marinades for the winter is very useful. This is an indispensable option to support your immunity, and by spring - the most the best remedy in the fight against vitamin deficiency.

You may also be interested in recipes, and.

In winter, when all the fresh vegetables have already become or are not very best quality or very expensive, the question arises: what to use as a salad for dinner or lunch? A great option would be sauerkraut. instant cooking. This treat is liked by men and women; it contains many useful elements; it is recommended to eat it in winter.

How to quickly ferment cabbage

It usually takes several weeks to prepare the snack. It should stand and let out the juice, but there are options for how to sauerkraut in a fast way. You should start with the selection of products; you will have several types of main components to choose from. If this is not your first time making sourdough, then choose the variety that you like based on your personal preferences. The most popular option is regular white cabbage.

This variety has a low cost, is always available on the shelves and is easy to prepare. You can choose the right instances based on the following criteria:

When squeezed in your hands, the head of cabbage should be dense and strong.
There should be no visible damage to the vegetable, cracks or chips.
The leaves of the vegetable must be fresh, do not take wilted ones.
To reduce waste, take large specimens.

Sauerkraut in instant brine

Cooking time: 40-50 min (+ 3 days)

Number of servings: 8-12.

Purpose: snack.

Cuisine: Russian.

Instant sauerkraut in brine is one of the most simple options preparing this snack. You will need strong, elastic heads of cabbage to give the salad an appetizing crunch. The ingredients will also include products for preparing brine for a 3-liter jar. Below is step by step recipe with a photo of how to quickly prepare sauerkraut.

Ingredients:

bay leaf – 4 pcs.;
white cabbage – 2 kg;
allspice – 6 peas;
carrots – 3 pcs.;
salt – 2 tbsp. l.;
water – 1.5 l;
sugar – 2 tbsp. l.

Cooking method:

Start by preparing the brine. Dissolve salt and sugar in hot water, mix thoroughly until they are completely dissolved.
Separate the damaged, rough leaves from the head of cabbage and finely chop the cabbage.
Using a coarse grater, grate the carrots and mix them with cabbage.
Transfer them to a jar, interspersed with bay leaves and pots of pepper.
Pour in the brine so that it completely covers the ingredients, cover with gauze. The brine will overflow, so place a plate under the dish. Over the next 3 days, periodically knead the starter with a spoon and return the leaked brine back.
In 2-3 days the treat will be ready. Can be used for making pies, sour cabbage soup or simply as a snack on the table.

Per day

Number of servings: 7-9.

Calorie content of the dish: 2 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

We can say that this is a classic version of the quick preparation of this snack. Delicious sauerkraut with vinegar will be ready in 24 hours, it can be placed on festive table or during dinner. The type of cabbage is not particularly important, but the recipe describes a white cabbage variety. The “classic” marinade for sourdough is used. Below is a way to ferment cabbage in a day.

Ingredients:

sugar – 1 tbsp. l.;
spices;
Bay leaf;
salt – 2 tbsp. l.;
vinegar - 8 tbsp. l.;
cabbage – 2 kg;
carrots – 800 g;
water – 1 l.

Cooking method:

Wash the head of cabbage well, remove the top leaves. Cut the fork in half, then chop it into thin strips.
Peel the top layer of carrots and grate them on a coarse grater.
Mix both components, add spices.
IN glass jar add all the ingredients and press well.
Prepare the marinade: boil water, add sugar, salt, vinegar. Turn off the liquid after boiling and let cool a little.
Pour marinade into a jar.
Close the lid and leave for a day.

In 2 hours

Cooking time: 40 min (+2 hours)

Number of servings: 8-10.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This is the fastest cabbage starter you can think of. Suitable if you have nothing to put on the table as a snack and need to come up with something urgently. Instant sauerkraut according to this recipe is prepared together with vinegar essence and marinade. At first the cabbage will be hard, the taste will not be so rich, but if you let it stand for 5-6 hours, this situation will change. Below is a recipe for how to cook sauerkraut in 2 hours.

Ingredients:

carrots – 2 pcs.;
cabbage – 2 pcs.;
vinegar – 70 ml;
water;
granulated sugar - 1 tbsp.;
sunflower oil – 120 ml;
salt – 2 tbsp. l.

Cooking method:

Clean the head of cabbage from bad, spoiled leaves. Shred it at 1, if it turns out too thin, then set the shredder to 2.
Wash, peel and grate the carrots on a medium grater.
Prepare the marinade: boil a liter of water, add salt and sugar one by one, mix well. Then add vinegar and oil.
Let it boil for 7 minutes, you can taste and add the missing ingredients to taste.
Mix the carrots and cabbage, place in a wide saucepan, pour in the warm marinade and cover with a lid.
After 2 hours you can serve the treat. If desired, you can store it in the refrigerator.

Recipe in a jar

Preparation time: 50 min (+3 days).

Number of servings: 18-20.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

There are many options for preparing this dish, but this recipe sauerkraut instant cooking in a jar is even easier, because you don’t need to chop the head of cabbage. You can ferment the product directly in large pieces, you will get a savory and spicy snack for the table. Before putting everything in a jar, you should support the vegetables in an enamel container under pressure (weight). Below are instructions on how to cook cabbage in pieces.

Ingredients:

carrots – 500 g;
salt – 400 g;
garlic – 4 cloves;
cumin – 2 tsp;
water – 9 l;
cabbage – 10 kg;
capsicum – 2 pcs.;
sugar – 800 g.

Cooking method:

Remove the top leaves and cut out the stalk.
Cut the vegetable into large pieces and place in an enamel bowl.
Mix salt and water and pour over cabbage.
Place the oppression on top for 4 days at room temperature.
Chop garlic, hot pepper, grate carrots, mix with cabbage. Add cumin and place the snack in jars.
Strain the brine remaining in the bowl, bring to a boil, add sugar and pour into jars.
Next, you need to ferment the treat at home for another 3 days, sometimes letting gases in from the jar using a wooden skewer.

With beets

Cooking time: 30-40 minutes (+2 days).

Number of servings: 8-12.

Calorie content of the dish: 22 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This is one of the cooking options for this dish. Sour cabbage with beets acquires an unusual and attractive taste appearance. On the festive table, a bright pink appetizer attracts the attention of all guests. Regardless of the variety, you will receive a crispy, tasty treat; sometimes it acts as a preparation for vinaigrette. This quick way to prepare this dish will help preserve all the vitamins and useful material in products.

Ingredients:

water – 1.5 l;
beets – 300 g;
cabbage – 1.5 kg;
salt – 2 tbsp. l.;
garlic – 1 clove;
carrots – 300 g;
black peppercorns – 5 pcs.;
bay leaf – 2 pcs.;
sugar – 1.5 tbsp. l.

Cooking method:

Cut the head of cabbage into 4 pieces, each of them into approximately equal squares.
Grate the beets and the carrots themselves through a Korean carrot grater and mix them.
Crush the garlic with a knife and place immediately on the bottom of a 3-liter jar.
Layer cabbage, a mixture of carrots and beets.
Bring water to a boil in a saucepan, add black pepper and salt.
Place the bay leaves in the brine, boil lightly, and cool the contents to 80 degrees.
Pour the brine into a jar and leave it for 2 days at room temperature.

Without vinegar

Cooking time: 40-50 minutes (+2 days).

Number of servings: 7-9.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This method of fermenting this recipe is designed for quick preparation and equally quick eating, because the appetizer cannot be stored for a long time. The treat turns out to be very tasty, but it still differs from the barrel version; it can be described as “lightly fermented.” Instant salted cabbage without vinegar turns out crispy, appetizing and, most importantly, without vinegar at all.

Ingredients:

salt – 60 g;
water – 1 l;
sugar - 50 g;
cabbage – 1 pc.;
carrots – 2 pcs.

Cooking method:

Chop the fork into strips, peel the carrots and grate on a coarse grater.
Then you need to cook the marinade: pour water into a saucepan, put on fire, add salt and spices. When everything is dissolved in water, the brine is ready, leave it on the stove to cool to room temperature.
Pack the chopped vegetables tightly into a jar and pour warm marinade on top.
Do not cover the dish with a lid, leave it warm for 2 days. Poke the contents periodically with a knife to release air bubbles.
After 2 days, pour the brine into the pan, pour sugar into it, stir so that the sweetness dissolves, and pour it back into the jar.
After this, the treat should sit for at least 10 hours, then you can close the lid and put it in the refrigerator or on the table immediately.

Video

Please tell me, who doesn’t like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the preparations that we try to prepare, these are some of the most beloved and popular!

It’s still too early to ferment cabbage. It's not too cold to store it yet. Unless you ferment it and store it in the refrigerator... But now is the time to prepare pickled cabbage. The cabbage has already gained strength and all the required vitamins, and therefore it will turn out tasty, crispy and healthy.

You can pickle cabbage and prepare it for the winter by screwing on the lids. But today we will prepare quick-cooking pickled white cabbage, which does not need to be rolled into jars. As a rule, the prepared snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its properties at all. taste qualities.

This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome on the holiday table for any occasion. Whether it's a birthday or New Year!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is a very tasty one, which is prepared with beets and carrots. And today I will share a few more delicious recipes that I think you will like. It will be completely simple recipes, and the recipes are a little more complicated. And everyone can choose a recipe to their liking.

Delicious pickled cabbage

This very simple recipe makes it tempting to cook this cabbage quite often. Quick to prepare, quick and tasty to eat.

We will need:

cabbage - 1 fork per 2 kg
carrots - 1 pc.
garlic - 4 cloves

For the marinade:

water - 1 liter
salt - 2 tbsp. spoons
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
peppercorns - 10 pcs
cloves - 5 pcs.
bay leaf - 3 pcs
vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)

Preparation:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, use tight, strong forks to cook it.

2. Peel the carrots and grate them to Korean carrots.

3. Mix cabbage and carrots in large capacity, it is good to use a basin for these purposes. No need to crush.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let simmer over low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Take out the bay leaf. And immediately, while hot, pour it into the cabbage and carrots. Mix carefully. Let stand until completely cool. Stir the contents periodically.

8. Transfer to a three-liter jar along with the marinade. There is no need to report to the very top. Place in the refrigerator overnight. The next day you can eat cabbage.

9. But it will be most delicious on day 2-3.

When serving, the finished cabbage can be sprinkled with olive oil or another. You can serve it as an appetizer or salad by adding chopped onions or fresh herbs. You can make a vinaigrette from it, it turns out very tasty and aromatic.

The cabbage itself has a sweet-sour-salty taste, it has a pleasant crunch, and it turns out very tasty! And although you can now buy pickled cabbage in the store all year round, it still won’t be as tasty as your own homemade cabbage.

And as you can see, preparing it is absolutely not difficult, and it will take about half an hour.

Instant pickled cabbage with bell pepper

Cabbage prepared according to this recipe can be considered early ripening. It develops flavor very quickly and can be eaten the very next day.

We will need:

cabbage - 1 fork (2 kg)
carrots - 2 pcs (medium)
bell pepper - 1 piece (medium)
cucumber - 1 piece (medium)

water - 1 liter
salt - 1 tbsp. heaped spoon
sugar - 3 tbsp. spoons
vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation:

1. Shred the cabbage using a food processor, grater or knife.

2. Grate the carrots and cucumber using a Korean carrot grater. Try to keep the straw long and neat. This way the salad will look very beautiful.

3. Peel the bell pepper and cut into long thin strips.

4. Mix all the ingredients in a large container; it is good to use a basin or large pan for these purposes.

Mix better with your hands so that the vegetables do not squash and release juice. No need to crush them!

5. Place the vegetables in a clean three-liter jar, scalded with boiling water, in a fairly dense layer. Lightly compact them with your hand or a spoon. There is no need to stack the jars all the way to the edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over the vegetables. Let cool.

8. Place in the refrigerator. Store it there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and a drizzle of oil.

Cabbage marinated with beets - Gurian cabbage

According to this recipe, the cabbage turns out tasty, crispy, moderately spicy and very beautiful. Good for any holiday table and for a regular dinner with boiled potatoes, or any other dish. Stores very well and for a long time in the refrigerator. The only drawback is that it gets eaten very quickly! But there is one more advantage that I didn’t mention above - it’s quick and easy to prepare!

We will need:

cabbage - 1 fork (2 kg)
carrots - 1 piece (medium)
beets - 1 piece (large)
garlic - 7-8 cloves
red capsicum - 1 pc (or 1 tbsp ground red)

water - 1 liter
salt - 2 tbsp. spoons
sugar - 1 glass
apple cider vinegar - 1 glass
peppercorns - 6-8 pieces
bay leaf - 3-4 pcs
vegetable oil -0.5 cups

Preparation:

1. Cut the cabbage into fairly large pieces. You can first cut the forks into 4 parts right along with the stalk. Then cut each part into 4 more parts.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “disintegrate” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel the garlic and cut into long thin slices.

4. Remove the seeds from the hot capsicum and cut into long strips. When working with pepper, it is better to use gloves.

5. Prepare a pan of suitable size. We place all the prepared ingredients in it in layers, one by one, repeating the layers several times.

6. Prepare the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5 - 7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. Cover with a flat plate, which we lightly press down so that the brine is on top and the entire contents of the pan are hidden under it.

10. Let it cool and put it in the refrigerator for 4-5 days.

11. Serve as a snack.

This appetizer is very colorful and bright and can decorate any holiday table. You can prepare it ahead of time, as it stores well. We often prepare this snack for the New Year! And she always comes to the right place on this day!

Since the snack is spicy, men love it very much. You can make it even spicier by adding an extra red pepper or ground red pepper.

Pickled spicy cabbage with ginger

The beneficial properties combined with its unique qualities are known to perhaps everyone. Have you tried making pickled cabbage with ginger? No? You have lost a lot! Make it once and then you’ll give the recipe to everyone!

We will need:

cabbage – 1 fork (2 kg)
carrots - 1 pc.
bell pepper - 1 piece
ginger – 70 gr
garlic – 4-5 cloves

For the marinade:

water - 1.5 liters
salt -3 tbsp. spoons
sugar - 5 tbsp. spoons
vegetable oil - 5 tbsp. spoons
ground black pepper - 0.5 teaspoon
bay leaf - 3 pcs
apple cider vinegar - 150 ml

Preparation:

1. Chop the cabbage into thin strips. Grate the carrots using a Korean carrot grater. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel the ginger and cut into very thin, translucent circles.

4. Place everything in a saucepan of the appropriate size and mix gently. No need to crush.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove the bay leaf and add vinegar.

6. Pour boiling marinade over the contents of the pan. Press down firmly with a flat plate, which we use as a pressure. The brine should completely cover all the vegetables.

7. Cover with a lid and leave until completely cool. Then put it in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!

8. You can store this cabbage for a month in the refrigerator. Well, if it has to, of course!

This appetizer, just like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unique piquant taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is finger-licking good!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago, our neighbor shared this recipe with me. I liked both the taste and the original name. After some time, with the advent of the Internet in my life, I learned that such an interesting name - “kryzhavka” comes from the word “kryzh”, that is, cross. And everything turned out to be very simple, because it is into 4 pieces that we cut the cabbage when we want to marinate it according to this recipe.

We will need:

cabbage - (small forks, a little over a kilogram)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 teaspoon

For the marinade:

water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Preparation:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Add chopped cabbage and cook over medium heat for 10 minutes.

3. Remove cabbage parts using a slotted spoon and place in cold water so that they cool down as quickly as possible. As soon as the water becomes warm, it will need to be changed to cold again. And so on until the cabbage has completely cooled.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate the carrots using a Korean carrot grater. If you add bell pepper, cut it into thin strips.

6. Prepare the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Immediately turn off the fire.

7. Place cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave until completely cool. Then put it in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onions.

Pickled cabbage with vegetables and apples - a very tasty recipe

We will need:

cabbage - 1 fork (2 kg)
carrots - 3-4 pcs (medium)
bell pepper - 3-4 pcs
sweet and sour apples - 3-4 pcs.
garlic - 1 head
hot pepper - 1 pod

For the marinade:

water -2 liters
salt -4 tbsp. spoons
sugar - 1 glass
apple cider vinegar 6% - 3/4 cup
peppercorns - 15 pieces
allspice -5-6 pieces
cloves -5-6 pieces
bay leaf - 3-4 pcs

Preparation:

1. First cut the cabbage into 4 parts, and then each part again in half, either lengthwise or across, whichever you prefer. You don’t have to remove the stalk, this way the leaves will stick better.

2. Peel the bell pepper and also cut it into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).

3. Cut the carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts depending on the size, but just before putting it in a container so that they do not darken.

6. You can marinate cabbage with vegetables and apples either in a large saucepan or in jars. I marinate in a saucepan. Therefore, I first put cabbage in it and sprinkle a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.

6. Prepare the marinade. To boil water. Place all the ingredients for the marinade, except vinegar, into hot water.

7. Boil the marinade for 5-7 minutes, then add vinegar. Wait until it boils again and turn off the gas.

8. Cut the apples, you can directly with the seeds. And immediately pour boiling marinade over it. Remove bay leaf.

9. Cover with a large flat plate suitable size. so that vegetables and apples do not float. Cover with a lid and leave until completely cool.

10. Then put it in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage turns out tasty and crispy. All vegetables and of course apples are also very tasty.

Pickled cabbage in Georgian style

I also suggest watching the video recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, but everything is prepared almost the same.

Here, admire how beautiful it is!

Features of preparing delicious pickled cabbage

You can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red cabbage, Peking cabbage (Korean chim-chim, or chamcha), and colored cabbage.
For marinating, you should choose tight, dense forks. From such heads of cabbage, the snack always turns out crispy and tasty.
You can cut forks into strips, large or small pieces, or even into quarters
You can pickle only cabbage, or you can pickle it together with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

Garlic is almost always added, onions are added less often. If you add onions, the cabbage will have an “onion” taste.
a variety of peppers, coriander, cumin, rosemary, bay leaves, and cloves are used as spices
sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
It is advisable to remove the bay leaf after boiling the marinade so that it does not give off bitterness. Although someone doesn't clean up. But when I was studying, they taught me how to clean.
You can use apple, grape, table vinegar 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you cook perfectly. various options pickled cabbage. Change the spices a little and the taste will be completely new. Add certain vegetables, and the appetizer will take on a new color and new notes of taste. And by manipulating the peppers, we get a spicy, not too spicy, and not at all spicy appetizer.

I really like to “play” with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can paint absolutely any “tasty” picture called “Pickled Cabbage”. And although the name is not entirely poetic, it is still very culinary!

Bon appetit!

Cabbage is an amazing vegetable that often appeared on the tables of our ancestors. But over time, its fans have not decreased, but on the contrary, more and more new cooking methods are appearing. Particularly recognized were snacks that do not require long-term salting, such as a recipe for quick-cooking pickled cabbage.

In addition to the excellent taste of such preparations, they contain a huge amount of vitamins, the deficiency of which is so noticeable during the cold season. Our grandmothers knew this well, which is why pickled cabbage appeared so often on their tables.

How can you have crispy, delicious coleslaw by the next morning? Housewives who have mastered the process of preparing pickled express cabbage know the answer to this question.

Prepared according to the recipe below, it can be kept cool for a long time, thanks to the presence of vinegar in the marinade.

List of necessary components for 2.5 kg of cabbage:

15 g garlic;
300 g carrots;
liter of filtered water;
90–170 g sugar;
95 ml vinegar;
95 ml vegetable oil;
45 g salt.

Step by step recipe:

Chop the cabbage leaves and orange root vegetables into thin strips. Chop the hot vegetable into small pieces. Combine these crushed products in an enamel or glass container and stir. To get a crispy snack, you need to give preference to heads of cabbage with dense and elastic leaves.
Boil water and stir in all the ingredients of the marinade. After this, pour the boiled dressing over the cabbage, close and forget about the preparation for a day, leaving it at room temperature. Only the refrigerator will ensure further preservation of the snack.

Korean recipe for winter

Hot, savory vegetables cooked with spices in vinegar and hot vegetable oil, appealed to many, so this cabbage recipe appeared.

The spicy Korean pickled cabbage snack includes:

1500 g cabbage;
90 g onion;
120 g carrots;
30 g garlic;
30 ml vinegar 9%;
20 g sugar;
10 g salt;
10 g grated ginger root;
3–4 g paprika;
5 g Korean vegetable seasoning.

Pickling technology:

The prepared main product is chopped into squares, the garlic is pressed through a press, onion crumble into thin half-rings. To chop carrots, use a Korean vegetable grater.
Add hot vegetables and grated ginger to the chopped vegetables. Add salt, season with sugar and flavor with spices. Mix everything well and distribute into bottles.
Vinegar is poured into containers in equal portions. Then add boiling water up to the shoulders, seal with iron lids and leave upside down until the contents have cooled completely.

Store the snack in the basement or other cool place away from direct sunlight.

Pickled cabbage with beets - quick and tasty

This is a recipe for not only tasty, but also incredibly beautiful pickled cabbage. It is also called “pelyustka”, which literally translates from Ukrainian as “petal”. After all, pink pieces of cabbage leaves are very reminiscent of rose petals.

Proportions of ingredients for pink cabbage in marinade:

1500 g cabbage;
400 g beets;
200 g carrots;
30 g garlic;
liter of filtered water;
half a glass of granulated sugar and 9% vinegar;
50 g salt;
180 ml vegetable oil;
3–4 bay leaves;
black peppercorns.

How to prepare cabbage leaves with beets:

Chop the cabbage leaves into squares, grate the root vegetables with a special “Korean” grater or turn them into thin cubes using a knife. Loosen the garlic cloves into thin slices.
Throw salt and sugar into the water, add spices and wait for it to boil. Then add oil and vinegar and cool the mixture.
Carefully mix cabbage and root vegetables and compact them into pre-washed bottles.
Pour the marinade over the almost finished appetizer, seal it and leave it somewhere in the kitchen without access to light. After 3–5 days, it will be possible to take a sample from the cabbage.

With bell pepper

Almost a vitamin salad from a jar is this pickled cabbage with bell pepper. It is prepared quite quickly, and a simple set of ingredients allows you to prepare this appetizer all year round.

List of necessary products for a couple of kilograms of cabbage:

half a kilo of sweet peppers;
the same amount of onions and carrots;
200 ml oil;
155 ml vinegar;
100 g granulated sugar;
60 g salt.

Cooking sequence:

Mix finely shredded cabbage with literally a teaspoon of salt and knead it thoroughly with your hands so that it releases the juice.
Prepare the remaining vegetables and chop them: pepper - into strips, onions - into half rings, carrots - into strips or into large chips using a grater.
Combine all vegetables in a suitable bowl. Add oil, vinegar, sugar and remaining salt to vegetable mixture. Mix everything very carefully.
Fill the prepared container with the vegetable mixture, close the lid and put it in the refrigerator. After three days, the snack will be ready to eat.

Option in jars for the winter with aspirin

Aspirin is not the most popular ingredient in pickled cabbage recipes, but it acts as an excellent preservative that helps keep the product fresh throughout the winter.

In this version, you need to prepare two kilograms of cabbage:

half a kilo of carrots;
100–120 g salt;
120 g granulated sugar;
6 aspirin tablets;
peppercorns;
bay leaf and other spices to taste.

Sequence of marinating for the winter with aspirin:

Cabbage and orange root vegetables should be prepared in advance: wash and peel the carrots, and remove the top rough and damaged leaves from the cabbage. Next, chop the vegetables in the usual way using a knife and a coarse grater.
In a container of suitable capacity, combine chopped cabbage, carrots, salt and sugar. Mix everything well and knead with your hands.
Take a clean and dry three-liter bottle and fill it 1/3 with prepared cabbage.
Then add an aspirin tablet and spices to taste (bay leaf and pepper). Make 2 more cabbage layers, separating them with an aspirin tablet and spices.
Fill the filled tank to the top with boiling water, wait about five minutes and, if necessary, add boiling water to the very neck. Roll up the lid and leave the jar to cool, turning it upside down.

For prescriptions containing aspirin, you cannot use instant medications like Aspirin Upsa.

Acetylsalicylic acid acts as a preservative, and there is no need for additional substances in effervescent tablets, so you should buy regular aspirin.

Pieces

This cabbage with garlic is called “kryzhavka” from the Old Slavonic “kryzh” - cross. This happened because small heads of cabbage are pickled and cut crosswise into four parts.

List of products for pickled cabbage quarters:

1000 g cabbage;
200 g carrots;
120 g bell pepper;
20 g garlic;
4 g cumin seeds;
1000 ml water;
90 g sugar;
60 g salt;
150 ml vinegar;
100 ml vegetable oil;
4 peas of allspice;
5 black peppercorns.

Preparation:

Cut the cabbage together with the stalk into four parts and boil for 10 minutes in a sufficient amount of boiling water. Then quickly cool in ice water, changing it several times as it warms up.
Chop the garlic, carrots, peppers and place them together with the boiled cabbage quarters in a suitable container, sprinkled with cumin seeds.
Dissolve salt and sugar in boiling water, add peppers, vinegar and oil. Pour this hot marinade over the cabbage and vegetables, place a weight on them and place in the refrigerator. In a day, the capsicum will “ripen”.

For this preparation you should stock up on:

750 g cauliflower;
110 g carrots;
70 g sweet red pepper;
140 g onions;
1000 ml water;
30 g salt;
30–90 g sugar.
spices.

Cauliflower is prepared for the winter as follows:

We disassemble a large cabbage inflorescence into smaller ones. Chop the carrots into thin slices. We send small onions whole into jars, and cut large and medium ones into several slices. Chop the pepper into strips or cubes.
We prepare containers for canning (sterile half-liter jars). At the bottom of each we place 5 black peas and 3 allspice peas, 3 clove buds, 1 bay leaf and a small hot pepper.
Add chopped vegetables and cauliflower to jars for spices. Add boiling water to everything and let it sit for 5 minutes. We dilute salt and sugar in boiling water, strain the water from the jars and fill them with marinade, adding 5 ml of vinegar to each, and roll up the lids.
Turn the jars upside down, wrap them warmly in a blanket and leave until completely cool. Then we hide it for storage in the basement or pantry.

Before choosing one of the recipes for preparing pickled cabbage, you need to consider the fact that the temperature of the brine is key to the final result. So, in a cold solution, marinating will last longer, but the vegetable will turn out crispier. If you pour hot marinade over the cabbage, the cooking process will be reduced significantly. And don’t forget about sugar - cabbage loves it very much, so you should take more of it than salt.