Instant pickled cabbage in a jar peppers. Instant pickled cabbage: recipe. Pickled cabbage recipes are very tasty

Good day, my dears.

Today we will pickle cabbage. And we will do this as simply and quickly as possible. I admit, I myself don’t like all this fuss in the kitchen, when you have to spend half the day in the kitchen to prepare a light snack. I want to quickly chop and salt something, put it in the refrigerator and take out the finished dish in a couple of hours.

And quick-cooking pickled cabbage perfectly matches these lazy fantasies of mine.

See for yourself:

To make it, you just need to take the cabbage itself, vinegar and water with salt. This, of course, is a minimum set; few people do this, but it is possible.
At any feast, pickled cabbage is always the first to go.
The minimum cooking time is 3 hours and if you have guests in the evening, you don’t need to start cooking in the morning to make an excellent appetizer.

In general, some advantages. So we can safely say that quick pickling of vegetables, be it cabbage or cabbage, is one of those secrets of the housewife, thanks to which guests are always surprised how she manages to keep up with everything and manage to cook “porridge from an axe”?

I want to offer you a few simple recipes that will make this snack even tastier and more aromatic.

Instant pickled cabbage: quick and very tasty

Adding vinegar is a must if we are talking about pickling. It is he who acts as a catalyst for the process of softening the internal structure of the product, no matter whether it is vegetables or meat. The more vinegar, the faster the marinating. It is only important to remember the balance so as not to spoil the taste.

Following the proportions of this recipe will make the cabbage crispy and incredibly tasty.

It cooks quickly, but it takes at least 6 hours to get ready.

Ingredients:

White cabbage - 2.5 kg
Carrots - 1-2 pcs.
Garlic - 3-4 cloves
Water - 1 liter
Vinegar 9% - 0.5 cups (100 ml)
Sugar - 250 g
Vegetable oil - 100 ml
Salt - 2 tbsp. spoons
Spices - to taste (bay leaf, black pepper and allspice, cloves)

Preparation:

1. Wash and grate the carrots, chop the cabbage, and peel the garlic cloves. This concludes the preparation of vegetables.

2. Now prepare the marinade. Boil 1 liter of water in a kettle, then pour hot water into a saucepan, add salt, sugar and vegetable oil to it.

If you have no experience in preparing preparations, then it is better not to add other spices, so as not to accidentally spoil the taste.

Place the pan on the fire and bring the water to a boil over medium heat.

3. Until the water boils, let’s finish with the vegetables. Mash the cabbage with your hands until it releases juice.

4. Then squeeze the garlic into it, add the carrots and mix thoroughly.

5. When the water in the pan boils, add vinegar to it and pour the resulting hot marinade over the vegetables.

6. The last step is to cover the bowl with cabbage with a plate of smaller diameter and place pressure on top. For example, a liter jar of water.

Place the bowl on the windowsill and leave the cabbage to marinate for at least 6 hours.

It is most convenient to prepare this recipe in the evening, so that the vegetables marinate overnight and are completely ready in the morning.

Cabbage marinated in a jar with onions, ready to eat straight away

Let me explain the title to you. The fact is that many people think that if you prepare a snack in a jar, then it is necessary for the winter and you cannot eat it until then.

It is not always so. This recipe, for example, uses jars to deep-marinate cabbage in the refrigerator. Agree, this is much more convenient than stuffing a huge bowl into the refrigerator.

There is no need to sterilize the jars; just wash them thoroughly.

Ingredients:

Cabbage - 4 kg
Onion - 1-2 pcs
Carrots - 2 pcs.
Garlic – 5 cloves
Honey - 1 tbsp.

Water - 1.5 liters
Vegetable oil - 200 g
Vinegar 9% – 100 ml
Salt - 4 tbsp.
Sugar - 250 g

Preparation:

1. Prepare the vegetables: chop the cabbage, grate the carrots on a coarse grater, pass the garlic through a press, and cut the onion into thin half rings.

2. Then mix the vegetables in one bowl and stir, simultaneously squeezing them with your hands until the cabbage releases juice.

3. Prepare the marinade by dissolving salt, sugar and honey in 1.5 liters of water. Then pour in vegetable oil and place on medium heat until it boils.

4. When the marinade boils, pour vinegar into it, stir and carefully pour into the bowl with vegetables.

5. Mix everything thoroughly again, cover the cabbage with a plate of suitable diameter and place a weight on top.

You need to try to find a plate so that the gap between it and the bowl is minimal, so that all the cabbage is under it. You can take not a plate, but, for example, a tray or a lid from a pan.

After 3 hours, the pickled cabbage is ready and can be eaten.

6. But in order for it to cool, brew and become even tastier, it needs to be put in the refrigerator.

We transfer the cabbage into thoroughly washed jars, filling them to the very top and cover with plastic lids. There is no need to add marinade; the vegetables have absorbed it enough.

From the specified amount of products you will get 4 cans of 0.7 liters each, which can be stored in the refrigerator for up to 3 months.

Sweet cabbage, marinated in large pieces in a 3 liter jar

If you want to pickle cabbage in large pieces, it is better to do it in a jar so that the pieces fit more tightly together and the process goes faster.

Ingredients:

Cabbage - 1 head
Carrots - 1 medium
Garlic - 5-6 cloves

For 1 liter of marinade:

1 tbsp salt
8 tbsp sugar
1 tbsp acetic acid (essence)

Preparation:

1. This is probably the simplest method presented. After all, you don’t need to chop the cabbage. We cut it into pieces large enough for them to fit into the neck of the jar.

2. We will lay the vegetables in layers for uniform marinating, so placing 3-4 pieces of cabbage on the bottom, add some grated carrots on top and squeeze a couple of cloves of garlic through a press.

3. Repeat the procedure until the jar is filled to the top. The last layer is carrots.

Each layer must be compacted well and tightly.

4. Pour boiling marinade into the jar. Prepare the marinade by dissolving salt and sugar in water, bring the mixture to a boil, carefully add acetic acid and stir. Then remove from heat and immediately pour into a jar.

Fill the jar to the very top so that the carrots float on top and leave it like this (without a lid) overnight. There is no need to press down anything on top; the shape of the jar will keep the vegetables from floating.

If there is not enough marinade, then simply add the required amount of regular boiling water.

In the morning, close the jar with a nylon lid and put it in the refrigerator. This snack can be stored for up to a month. And if the jar is sterilized, then up to three.

Quick marinating of crispy cabbage with beets

But this option can be used both as an appetizer and as a vegetable salad. Very tasty in both cases.

Ingredients:

White cabbage – 2 kg
Large carrots - 1 piece
Large beets - 1 piece
Garlic 4-5 cloves

Water - 1 l
Salt - 2.5 tbsp. l.
Sugar - 120 g
Vegetable oil – 70 ml
Vinegar 9% – 150 ml
Peppercorns - 5 pcs
Bay leaf 2-3 pcs

Preparation:

1. The cooking process is almost the same as in the previous recipe, you just have to chop the cabbage, grate the raw beets on a coarse grater, and cut the garlic into thin slices.

Mix the indicated vegetables, as well as grated carrots, with each other and compact them into a 3-liter jar.

2. Put the water on the fire, dissolve salt and sugar in it, add spices, and when it boils, add vinegar and vegetable oil.

Pour the resulting hot marinade into the jar up to the neck and leave it like that until it cools completely.

When the jar cools down, the cabbage will already be pickled, but it will be tastier if you close the jar with a nylon lid and put the jar in the refrigerator for a couple of hours. A cold appetizer always tastes better!

Video on how to marinate cabbage with bell pepper

Another way to make the appetizer more interesting is to add bell peppers to the recipe. The taste is completely different. I suggest you see how this is done.

Delicious instant preparation for the winter

The phrase “quick cooking” implies not only the quick readiness of a dish for consumption, but also the speed with which this dish is prepared.

This can be easily demonstrated by the example of pickling cabbage for the winter. It is made quickly, but is eaten only closer to winter, when the short-term storage supplies from the refrigerator run out.

Ingredients for 10-11 0.7 l jars:

Cabbage - 5 kg
Bell pepper – 1,300 kg
Carrots – 1 kg
Onions – 1 kg
Hot pepper - 2 pcs (optional)
Fresh dill - 1 bunch

The amount of vegetables indicated is unpeeled.

Vinegar 9% – 150 ml
Sugar - 350 g
Salt - 4 tbsp.
Water – 1,200 l
Vegetable oil - 500 ml

Preparation:

1. Preparation of vegetables is standard: chop the cabbage, grate the carrots, cut the pepper into thin strips, onion into thin half rings, and chop the greens.

Combine and mix everything in one large container.

2. But we won’t prepare the marinade separately, but simply pour in all the liquids and add all the spices immediately to the vegetables. Mix thoroughly again and leave the vegetables to marinate for 3 hours.

During this time, you need to stir them 3-4 times for more effective marinating.

3. Now the snack is ready and needs to be placed in cleanly washed jars. The marinade remaining at the bottom of the container is also added to the jars.

4. To prevent the salad from spoiling, filled jars must be sterilized to destroy all pathogenic flora and ensure long-term storage of the jars.

To do this, put the jars in a pan with a cotton towel on the bottom, put the jars with cabbage in it and fill it with cold water so that the water reaches the jars’ hangers. Cover the jars with metal lids (cover, not roll up) and turn on medium heat.

It is convenient to use jars of the same volume for the preparations, so that you can place them in the pan together and the water will be at the same height for everyone.

After the water boils, sterilize the jars in boiling water for 30 minutes.

5. Then we carefully take them out, roll them up and leave them to cool upside down under the blanket.

After cooling, store in a cool place.

Is it possible to pickle cabbage without vinegar?

People often confuse the methods of preserving ka for the winter. Most of us use three: salting, pickling and pickling.

Let's figure out what each of them is so as not to get confused.

Salting, as the name implies, involves adding salt as one of the elements for preservation. The second element is released from the product itself - lactic acid. Salting can be either dry or in brine. I wrote about this in detail in an article about.
Fermentation is the most ancient method, based on the same release of lactic acid from the prepared product. Initially, it was made only with the help of spices and oppression. Later, when people learned to extract salt, they began to use it. So today, essentially, pickling is dry pickling.
Pickling is the process of preserving a product by adding acids such as acetic, citric or ascorbic. And also adding various spices (salt, sugar, etc.) to the solution (marinade) to enhance the taste properties. Without acids, the pickling process is impossible.

So, I think it’s now clear that you can’t do without vinegar when pickling. Of course, you can try using citric acid, but given its pungent taste, there is a possibility of getting bad results. And if you put too little, the vegetables simply won’t marinate properly and again it won’t be tasty.

Therefore, if you under no circumstances want to use vinegar in preparations (due to health contraindications, for example), then it is better to pay attention to sauerkraut.

Moreover, this is exactly what the next article will be devoted to.

That's all for today, thank you for your attention.

Pickled cabbage is delicious and crispy - a welcome appetizer on any table, both on holidays and on weekdays. Of course, many people prefer sauerkraut, which is prepared through natural fermentation. Sauerkraut takes several days to prepare, but what if tomorrow is a holiday? This is where recipes for quick pickled cabbage will come to your rescue.

Today we will delight all lovers of pickled cabbage with cool, quick recipes.

You can pickle cabbage for the winter and wrap it in jars. Our recipes are quick, you can eat this cabbage the very next day, i.e. in 8-12 hours. It keeps well in the refrigerator for up to a month. True, this rarely happens, since everything is usually eaten quickly; it’s very tasty!

You can prepare it for any holiday, be it New Year, Birthday or March 8, or just for get-togethers with friends.

All are worthy of attention - the cabbage turns out crispy, sweet and sour or a little spicy, it all depends on the set of spices and the amount of sugar you add during cooking. As always, you can adjust the taste yourself. Choose to your taste, or better yet, try all the pickled cabbage recipes little by little!

Very tasty pickled cabbage (hot method) - you'll lick your fingers

A simple and quick recipe is absolutely accessible to everyone, make it at least every day. And the end result is very tasty cabbage, you’ll just lick your fingers. The set of products is the simplest.

The secret to crispy cabbage: choose dense, juicy forks of white cabbage for pickling

2 kg white cabbage
150 g carrots (1 pc.)
5 cloves garlic

1 liter of water
2 tbsp. spoons of salt
2 table. spoons of sugar
3-4 pcs. allspice
8-10 pcs. black peppercorns
4-5 pcs. carnations
2 pcs. bay leaf
150 ml apple cider vinegar (6%) or 100 ml table vinegar (9%)

Cooking step by step:

Rinse all vegetables well under running water and dry

The cabbage must be chopped thinly. The easiest way to do this is to use a sharp kitchen knife; cutting the cabbage thinly is very easy. If you don't like manual work. You can use a food processor or a special shredder or vegetable slicer. The main thing is to cut the cabbage thinly.

Peel the carrots and chop into thin cubes. The easiest way to do this is to use a Korean carrot grater. If you don’t have it, just grate it on a coarse grater; it doesn’t really affect the taste.

Mix cabbage and carrots in a bowl. DO NOT wrinkle! Our goal is to distribute the carrots and cabbage evenly.

Peel, wash and cut the garlic into thin slices.

Preparing the marinade:

Boil water in a saucepan and add all the spices: salt, sugar, black and allspice, cloves, bay leaf.

Let it simmer for 4-5 minutes so that the spices give off their aroma to the brine and the sugar and salt dissolve completely.

Turn off the heat and add vinegar and sliced garlic. Mix the brine well. You can remove the bay leaf from the brine, but if you like the spicy taste of the bay leaf, you can leave it. For my taste, when bay leaves are left in brine for a long time, the brine becomes too tart and the bright taste of the bay leaf interrupts the taste of not only the other spices, but the entire dish, so I always remove it.

Pour the hot marinade over the cabbage, cover and let cool.

Place the cabbage along with the brine in a 3-liter jar or large saucepan. Place in the refrigerator overnight. To keep the cabbage in brine all the time, you can put a regular nylon lid in the jar, and just a plate of a smaller diameter in the pan. Our goal is to keep the cabbage in brine all night; we don’t need any pressure.

The cabbage is ready to eat the very next day!

Pour vegetable oil over it, sprinkle with green onions and you will get an ideal appetizer and a universal salad - tasty, juicy and crispy!

After 2-3 days, pickled cabbage according to this recipe will become even tastier!

Cabbage marinated with bell pepper - quick recipe

I really love bell peppers, so any dish that contains it for me a priori cannot but be tasty. So marinated cabbage with it turns out amazingly tasty! Be sure to prepare it!

Products:

1.5-2 kg of white cabbage (1 medium fork)
300 g bell pepper (2 pcs.)
250 g -300 g carrots (2 medium)

1 liter of water
1 table. heaped spoon of rock salt
2-3 table. spoons of sugar
10 ml vinegar essence (70%) – 1 dessert spoon

Preparation:

1. Wash the cabbage, remove the top leaves.

2. Chop the cabbage finely with a sharp knife, grater, vegetable slicer or food processor.

3. Wash the carrots, peel them and grate them on a coarse grater.

4. Take bell peppers that are thick, meaty, and aromatic. You need to wash it, cut it in half and remove the seeds and petiole. Cut the pepper into thin long pieces - strips

5. Place in a large saucepan and stir in carrots, bell peppers and cabbage.

6. Wash the three-liter jar well, put our vegetable mixture in it, lightly tamping it down.

7. No need to crumple. We do not fill the jar to the top - we need to leave room for the marinade

Preparing the marinade:

1. Pour the required amount of water into the pan, add salt and sugar. We wait for the brine to boil, stirring occasionally with a spoon.

2. When it boils, turn off the heat and add vinegar, stir well so that it is distributed evenly in the brine.

3. Pour this hot brine over our cabbage. Leave to cool completely on the counter.

4. When the jar has cooled completely, put it in the refrigerator overnight. After 8-12 hours, pickled cabbage with bell pepper is ready!

5. Place it on a plate, pour some sunflower or olive oil and invite everyone to the table! Bon appetit! Bell pepper gives pickled cabbage a unique taste and aroma!

Cabbage marinated with ginger and bell pepper

This is the perfect winter vitamin-rich cabbage salad. It also contains bell pepper. It combines all the benefits of vegetables and ginger. Its piquant, moderately pungent taste adds amazing notes to the finished pickled cabbage. Do you like pickled ginger? What about cabbage? Surprise your guests.

Products:

1 fork cabbage (1.5-2 kg)
200 g carrots (1 piece medium)
60 g ginger root
5 cloves garlic
2 bell peppers

1.4 liters of water
3 tablespoons salt
4-5 tablespoons sugar
4 tablespoons vegetable oil
0.5 teaspoon ground black pepper
2 bay leaves (optional)
150 ml apple cider vinegar (6%) or 100 ml 9% table vinegar

Preparation:

Chop the cabbage in any convenient way - with a knife grater or vegetable slicer.

Peel, wash and grate the carrots into strips - for Korean carrots or just on a coarse grater.

Wash the bell pepper, remove seeds and cut into thin strips.

Wash and peel the ginger root and cut into thin slices; it is most convenient to do this with a vegetable peeler.

Place everything in a saucepan or large deep cup and stir so that the vegetables are evenly distributed

Preparing the marinade:

Boil water in a saucepan with spices, sugar and salt for 3-4 minutes. Turn off and add vinegar. Mix.

Pour hot brine over vegetables. They should be completely in brine.

Cover with a plate of smaller diameter to immerse everything in the brine. If necessary, put a little pressure - a 0.5-1 liter jar of water.

Cover the pan with a lid and leave at room temperature until completely cooled. Then put it in the refrigerator.

A day later, the cabbage marinated with ginger and bell pepper is ready! It can also be stored in the refrigerator for 1 month, but, as a rule, it is eaten much faster!

Place in a plate, pour over oil and enjoy the spicy taste of pickled cabbage with ginger - simply fabulously delicious! Try it!

Gurian cabbage – marinated with beets (spicy)

This pickled cabbage has a very interesting taste - juicy, crispy, spicy cabbage, and even bright and beautiful - a real decoration for the holiday table! It is ideal to serve it with meat or with rice. Take cabbage that is elastic, juicy, with dense forks, preferably winter varieties.

1 kg white cabbage
150 g beets (1 pc.)
150 g carrots (1 pc.)
3-4 cloves of garlic

For the marinade:

500 ml water
1 table. heaped spoonful of salt
100 g sugar (0.5 cup)
4-5 allspice peas
4 buds of cloves
100 ml vegetable oil (0.5 cup)
0.5 cups apple cider vinegar (100 ml) or 65 ml 9% table vinegar
1 PC. bay leaf
0.5 tsp. spoons of ground red hot pepper or! fresh pod

Preparation.

1. Remove outer leaves from cabbage and wash.

2. Cut into squares with a side of 2-3 cm. If you like it larger, you can cut it larger, even 5-7 cm, but then it will take longer to marinate.

3. Place in an enamel pan.

4. Peel, wash and grate the carrots on a coarse grater or a Korean carrot grater.

5. Send to cabbage.

6. Wash, peel and grate the beets and add them to the cabbage.

7. Next, peel the garlic. Cut the garlic into large circles and place in a pan with vegetables. If you don’t like the bright taste of garlic in cabbage, you can not cut the garlic, but put the whole cloves, then its taste in the cabbage will be subtler, barely perceptible, and in addition you will also have garlic pickled in slices.

8. Mix the vegetables with your hands. Don't wrinkle!

Preparing the marinade

1. Pour water into a saucepan, add butter, sugar, salt and all other spices.

2. Heat, bring to a boil and boil for 3 minutes. Turn off and add vinegar. Stir until it disperses throughout the brine.

3. Pour this aromatic hot marinade over the cabbage and vegetables.

4. Place a jar of water on top of the plate; a 1 liter jar is enough.

5. At first there will not be much marinade - it will not cover the cabbage. But as the vegetables cool, they will give up their juice (salt and sugar will do their job).

6. Leave under pressure at room temperature for one day. If cut larger, then for 2 days. During this time, enough juice will be released and there will be a lot of liquid. The cabbage will turn beet pink around the edges.

7. Together with the marinade, put the cabbage in a jar and put it in the refrigerator for storage.

8. Gurian cabbage turns out amazingly tasty - crispy, moderately spicy and beautiful!

You can always adjust the amount of spices to your taste - if you like it spicier, add more red pepper; if you don’t like bay leaf, you can leave it out. You are the boss of the kitchen - you can adjust any recipe to your taste, that’s the beauty of home cooking.

This cabbage is eaten very quickly, men especially love it - a wonderful appetizer for any occasion!

Another option for cooking Gurian cabbage (video).

For those who like to pickle cabbage in large pieces:

Pickled cabbage with carrots, apples and bell peppers with vinegar - very tasty

Products:

2 kg white cabbage (1 medium fork)
2-3 pcs. apples
2 pcs. carrots
2 -3 pcs. fleshy bell pepper
4 cloves garlic (optional)

2 liters of water
4 table. spoons of salt
200 g sugar
10 pieces. black peppercorns
4 things. allspice corns
3-4 pcs. carnation buds
2 pcs. bay leaf
1 hot pepper (optional)

Preparation

1. According to this recipe, cabbage can be chopped in different ways - large pieces or thin stripes. Shred the cabbage.
Wash and peel all vegetables.

2. Cut the bell pepper into thick strips.

3. You can cut the carrots the way you like best - into strips or circles.

4. Cut the garlic into slices or cubes.

5. Cut the hot pepper into slices if you want spicy cabbage. If you don't want to, you don't have to add it, and it will be very tasty without it.

6. Place cabbage in a saucepan with vegetables in layers. That is, we put cabbage in the first layer, then carrots, then bell peppers, sprinkle with garlic and then hot pepper.

Make the marinade

1. Pour water into a saucepan and boil, add all the spices, sugar and salt, except vinegar. Let simmer for 5 minutes. Switch off. Add apple cider vinegar or table vinegar and mix everything

2. While you wait for the brine to boil in the pan, take care of the apples.

3. Cut the apples into 4 parts and remove the core, cut each quarter into 2-3 parts. Place apples in a saucepan with cabbage and vegetables.

4. Pour hot brine over everything, remove the bay leaves.

5. Cover with a plate so that all the vegetables are in the marinade. Cover with a lid, let cool and place in the refrigerator for 2-3 days.

After the allotted time, pickled cabbage with apples and vegetables will be ready! Delicious, juicy and crispy with tender bell peppers and apples

Georgian pickled cabbage (video)

An interesting dish; you can pickle any kind of cabbage in Korean: white cabbage, Beijing cabbage, cauliflower cabbage.

When cooking, always take into account the fact that the cabbage in this recipe is never chopped finely. On the contrary, it is cut quite large or even into squares. And the carrots, of course, are three on a grater for Korean carrots.

Important: Cabbage is marinated not in brine, but in hot oil with spices, to which the juice of the vegetables is then added.

Products:

1 kg white cabbage
1 large carrot
100 ml vegetable oil
1 teaspoon salt
1 teaspoon ground coriander
2 teaspoons sugar
0.5 tsp. spoons of cumin, allspice and hot pepper

Preparation:

1. Wash the cabbage forks and remove the outer leaves.

2. Cut the cabbage into squares:

3. Place in a saucepan and squeeze lightly to release cabbage juice. Don't overdo it!

4. Wash, peel and grate the carrots using a Korean carrot grater. If it is not there, then simply grate it on a coarse grater or cut it into thin, long, narrow strips. In principle, this does not affect the taste, only the appearance.

5. Wash the garlic, peel it and pass it through a crusher, mix with grated carrots.

6. Vegetables are ready. All that remains is to make the marinade.

Marinade for Korean carrots - hot oil with spices.

1. Heat vegetable oil in a frying pan until lightly smoking. Immediately turn off the heat and add spices, except vinegar, mix and pour hot oil with spices into the mixture of carrots and garlic, mix.

2. Combine carrots with garlic and spices and white cabbage, pour in vinegar and mix well. Cover the cabbage with a plate and place a load on top - a 1 liter jar of water.

3. Leave at room temperature for 12 hours to marinate.

All! Korean pickled cabbage is ready! Bon appetit. You can store it in a closed glass jar in the refrigerator.

Bon appetit!

Pickled Provencal cabbage in 3 hours - a classic instant recipe

This is a quick, classic way to pickle white cabbage. The recipe is very simple and quick, and the cabbage turns out incredibly tasty and aromatic.

Products:

1 kg white cabbage
150 g carrots (1 pc.)
150 g bell pepper (1 pc.)
1-1.5 tsp. spoon of salt
50 g sugar
200 ml water
60 ml vegetable oil
1 bay leaf (optional)
1-2 cloves of garlic
2-3 pcs. allspice and black peppercorns
40 ml table vinegar 9% (2 tablespoons)

Preparation:

1. Remove the top outer leaves from the cabbage forks and wash thoroughly.

2. Finely chop the cabbage with a knife or food processor.

3. Place in a large saucepan, since when chopped it takes up quite a large volume.

4. Sprinkle with salt and sugar and mash the cabbage until it becomes slightly transparent and releases juice. But without fanaticism, otherwise it will be too soft when finished, and we need crispy cabbage.

5. Wash the sweet bell pepper, remove the seeds and cut into thin long sticks - strips.

6. Wash the carrots, peel them and also cut them into thin strips or grate them.

7. Peel, wash and chop the garlic - cut with a knife or pass through a press and add to the pan with the vegetables.

8. Add hot boiled water, vegetable oil and vinegar to the pan with vegetables. Stir well to distribute the flavor evenly. You can taste for salt and sweetness and add sugar and salt if necessary.

9. Press the cabbage tightly with your hand. Cover the cabbage with a plate so that the cabbage and vegetables are completely in the brine, put a liter jar of water on top of the plate and put it in a cool place - in the refrigerator or on the balcony (loggia), if it is autumn or early spring, for 3-6 hours.

The minimum cooking time for Provencal cabbage is 3 hours, but 5-6 hours is better. The longer it is marinated in brine, the tastier it becomes. For storage, transfer tightly into glass jars and store in the refrigerator.

The cabbage turns out very tasty, crispy, aromatic. You can optionally add your favorite spices - cumin, cloves or coriander. But our recipe is the simplest and fastest, and the cabbage turns out amazingly tasty and crispy.

Secrets of making delicious pickled cabbage

The forks of white cabbage must be elastic and dense, then the pickled cabbage will turn out tasty and crispy.
The time for marinating cabbage depends on the cutting method: the thinner the slice, the less time is needed.
For pickling, apple cider vinegar or table vinegar of varying concentrations is used, and you can also pickle with lemon juice or citric acid diluted in water.
Any spices for pickling cabbage can be used - your favorite ones, usually various peppercorns, garlic, bay leaves, cloves, you can use turmeric or special sets for Korean carrots.
It is better to remove the bay leaf from the marinade after cooking and not leave it in the cabbage, otherwise it will become bitter and the taste of the bay leaf will be too bright and dominant. But if this doesn't bother you, you can leave it.
Along with cabbage, you can pickle vegetables and fruits: bell peppers, carrots, apples, grapes and cranberries. Cabbage takes on a very rich flavor. You can always create your own unique recipe!

In winter, when all fresh vegetables are either not of the best quality or very expensive, the question arises: what to use as a salad for dinner or lunch? An excellent option would be instant sauerkraut. 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 quick 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 easiest options for 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 a step-by-step recipe with photos on 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.
Grate the carrots using a coarse grater and mix it 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 just 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 a holiday table or during dinner. The type of cabbage is not particularly important, but the recipe describes a white cabbage version. 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.
Place all ingredients in a glass jar and squeeze 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 for instant sauerkraut in a jar is even better because you don’t need to chop the 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 taste and attractive 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 nutrients in the food.

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

You don't have to wait long to enjoy pickled cabbage.

There are plenty of quick recipes.

And within a few hours there will be a bowl of snacks on the table.

Shall we cook?

Instant pickled cabbage - general principles and rules

Only juicy heads of cabbage, most often autumn ones, are pickled. Lay and winter cabbage is not used for harvesting. The vegetable is chopped on a special grater or with a knife, then placed in a basin or large pan, slightly crushed by hand to reduce the volume.

What is added to the preparation:

Carrot;

Bulb onions;

Various greens;

Pour a marinade of salt, sugar, vinegar and oil over the cabbage and vegetables. Since the product is quick-cooking, a boiling mixture is often used, sometimes warm. Cold marinade is rarely poured, as it is more suitable for long-term marinating.

After pouring, the workpiece is kept warm for several hours, then put into the cold. Before use, squeeze out the excess marinade, add oil to the cabbage, add onions and herbs. Since the preparation has a mild salty taste, it is great for salads.

Recipe 1: Instant pickled cabbage “Daily”

Many housewives are familiar with this recipe. This instant pickled cabbage can be eaten within 24 hours and is very easy and quick to prepare.

Ingredients

2.5 kg cabbage;

Liter of water;

100 grams of butter;

100 grams of sugar;

1.5 tablespoons of salt;

400 grams of carrots;

Vinegar 9%;

3 cloves of garlic.

Preparation

1. Shred the cabbage in any way, preferably into thin strips, so that it pickles faster and easier. Place in a basin.

2. Coarsely grate the carrots, chop the garlic and place in a bowl with the cabbage. Lightly knead with your hands to reduce the volume of vegetables.

3. Transfer the vegetables to a more suitable sized pan or jars.

4. For the marinade, you need to boil water with sugar, salt and oil, boil for 2-3 minutes and at the end add 90 grams of vinegar.

5. Let the marinade cool for about 10 minutes; it should remain hot.

6. Pour the prepared cabbage with vegetables and leave it warm for a day. Then you can take a sample. This preparation is stored in the refrigerator.

Recipe 2: Instant pickled cabbage with beets in 8 hours

A very bright and beautiful snack option made from quick-cooking pickled cabbage. It is better to use fresh and juicy beets so that they color the vegetables well and give the preparation a beautiful color.

Ingredients

2 kg cabbage;

2 carrots (large);

1 beet (about 150-200 grams);

Garlic to taste;

80 ml oil;

1 spoon of salt;

80 ml vinegar 6%;

4 spoons of sugar.

Preparation

1. Cut the carrots lengthwise into 2 parts and chop them into semicircles. The slices should be thin.

2. If you add garlic, then simply cut each clove into circles.

3. Just chop the cabbage.

4. Peel the beets and rub into strips so that they look like cabbage. It will not be visible in the workpiece.

5. Combine all the vegetables and mix.

6. For the marinade, boil 300 grams of water, add salt and sugar, stir until dissolved. At the end, pour in the oil, then add the vinegar. Turn off the fire.

7. Pour the hot marinade over the vegetables, put on a glove, and stir until the mixture has cooled.

8. Place the pressure and leave it warm for 6-8 hours. If you make it in the morning, then you can enjoy a bright snack for dinner! But don’t forget to put the leftovers in jars and put them in the refrigerator.

Recipe 3: Instant Korean Pickled Cabbage

Another version of quick-cooking pickled cabbage with beets, but you can do it without it. But in this case, you can add carrots for beauty. In any version, the appetizer turns out very rich and flavorful. The appetizer is large in pieces, which also saves time on chopping the head of cabbage.

Ingredients

2-2.5 kg of cabbage;

Head of garlic;

1 beet;

1 bay leaf;

0.5 tsp. coriander;

2 carnation stars;

0.5 cups of oil;

A spoonful of salt and sugar;

Liter of water;

100 ml vinegar.

Preparation

1. Remove the top leaves from the head of cabbage and cut it into large pieces with sides of 5-7 centimeters. Place in an enamel saucepan.

2. Add grated beets, which also need to be peeled. It is better to lay the beets in layers so that the pieces are colored more evenly.

3. Peel the head of garlic, cut each clove into 2 parts and throw it into the pan.

4. To prepare the marinade, boil salt and sugar in a liter of water, add butter, cook for 5 minutes.

5. Now pour in the vinegar, crushed coriander seeds and cloves. Turn off the stove.

6. Pour boiling marinade over the cabbage and beets, cover with a plate or an inverted lid of smaller diameter and set the pressure to 2-3 kg.

7. Leave the workpiece warm for 15-20 hours and you’re done! Then we put the Korean snack in the cold.

Recipe 4: Instant Spicy Pickled Cabbage

For this appetizer you will need red or green hot peppers. Spicy cabbage takes about a day to prepare, but the longer it sits, the saltier and more vigorous it becomes.

Ingredients

2 kg cabbage;

300 grams of carrots;

1-2 spicy pods;

200 grams of butter;

100 grams of vinegar 9%;

Head of garlic.

For the brine:

Liter of water;

Three spoons of sugar;

2 tablespoons of salt.

If desired, add herbs, any seasonings (bay leaf, peppercorns, coriander), you can add beets and make a bright preparation.

Preparation

1. Grate the peeled carrots or cut them into large strips.

2. Cabbage should be cut into cubes with sides of 2 centimeters. Remove the top leaves and stalks. You can also immediately cut off thick veins, as they will take a very long time to salt.

3. Peel the head of garlic, remove the tails from the pepper and chop everything finely.

4. Place cabbage, carrots and hot garlic mixture with pepper in layers in a jar.

5. Boil salt and sugar in water, pour in oil and vinegar, cool until warm.

6. Fill the jar and leave it to marinate in a warm place, but after a day be sure to put it in the refrigerator or put it in the cellar.

Recipe 5: Instant pickled cabbage “in 2 hours”

There is simply no faster recipe for pickled cabbage than this one! A wonderful salad option for dinner or lunch. In addition to the main products, you will need a bell pepper, preferably a bright color, to make the dish more beautiful.

Ingredients

0.6 kg cabbage;

1 sweet pepper;

2 cloves of garlic;

3 peppercorns;

1 small carrot or half a large one;

Liter of water;

2 tablespoons of salt;

50 grams of sugar;

2 bay leaves;

100 grams of 9% vinegar.

Preparation

1. Cut the sweet pepper into strips and also grate the peeled carrots.

2. Shred the cabbage in the usual way using a grater or cut it with a special knife.

3. Peel the garlic, chop it not very finely, preferably into thin slices.

4. Mix all the vegetables.

5. For the marinade, boil salt with sugar and a liter of water. Add vinegar. Then add all the other spices except bay leaves. Immediately remove from heat.

6. Pour boiling water over the cooked vegetables, let stand for 15 minutes, then stick in bay leaves and cool for up to an hour.

7. Now you need to remove the cabbage from the brine with your hands, do not squeeze too much. Place in a jar and cool for another hour in the refrigerator.

8. Then pour oil, add herbs, onions and you can serve! This product lasts no more than 4 days in the refrigerator.

Recipe 6: Instant Pickled Cauliflower

For some reason, many people pickle only white cabbage and simply forget about cauliflower. In fact, it turns out no worse. And many people like it even more because of its delicate taste. A recipe for a quick snack that can be put on the table within 6 hours of preparation. But it’s better to marinate overnight, until the morning it will infuse and be well salted.

Ingredients

1 head of cauliflower;

2 tablespoons each of salt and sugar;

100 ml oil;

15 grams of vinegar 70%;

1 bay leaf;

4 peppercorns;

3 cloves of garlic;

Preparation

1. Separate the cabbage into small inflorescences. For convenience, you can use a knife and separate too large parts. If you suspect that insects live inside, you can soak the head of cabbage for half an hour in salt water, all living creatures will leave it.

2. Place the inflorescences in a jar, which must be thoroughly washed with soda.

3. Throw in laurel, peppercorns, peeled and cut into pieces garlic.

4. Pour a liter of water, add salt and sugar, add oil and immediately vinegar. Boil for a minute.

5. Pour the hot marinade into a jar with inflorescences, cover and cool at room temperature.

6. After 4 hours, you can put the jars in the refrigerator so that the snack cools down well.

Recipe 7: Instant potato pancakes with pickled cabbage

A wonderful recipe for potato pancakes, bright and unusual. Thanks to pickled cabbage, they turn out very tasty, juicy, with a pronounced taste.

Ingredients

4 potatoes;

150 grams of cabbage;

0.5 bell pepper;

1 onion;

Salt, oil;

2-4 tablespoons of starch.

Preparation

1. Finely chop the onion and bell pepper, add the greens and squeezed cabbage. If the pieces are long, you can cut them a little with a knife.

2. Grate the potatoes last.

3. Break the egg, salt, pepper, add 2 tablespoons of starch. If a lot of liquid forms in the bowl during frying, we will add more.

4. Mix the mixture well with a spoon and fry in hot oil on both sides until golden brown.

5. Potato pancakes are served hot with sour cream.

Recipe 8: “Snack” salad from pickled cabbage

The second name of the salad is “Christmas”. Pickled cabbage does not have such a bright and pronounced taste as sauerkraut. But it is great for various salads and goes well with many foods.

Ingredients

150 grams of pickled mushrooms;

1 clove of garlic;

1 onion;

1 tsp. Sahara;

2-3 pickled cucumbers;

Pepper, greens;

For refueling, unrefined oil;

1-2 sweet peppers.

Preparation

1. Squeeze the cabbage from the marinade and place in a bowl.

2. We do the same with mushrooms. But if they are not small, then cut them into slices or strips.

3. Cut the cucumbers and peppers into cubes and add them to the rest of the ingredients.

4. Chop the greens and a clove of garlic and throw them into the salad. You can add more garlic if you like the spicy taste.

5. Add sugar, black pepper, mix. Add oil and you're done!

Recipe 9: Instant pickled cabbage with peas

Another option for serving instant pickled cabbage. This dish looks fun and bright on the table, it turns out tasty and aromatic.

Ingredients

500 grams of cabbage;

1 onion;

2 spoons of lingonberries or cranberries;

100 grams of canned peas;

30 grams of butter;

Parsley leaves or other greens

Preparation

1. Cut the onion into thin rings, put it in a colander and pour boiling water from the kettle over it. Let it cool for now.

2. Drain the marinade from the peas and add it to the cabbage.

3. Add lingonberries, cooled onions, butter and mix.

4. Place in a salad bowl and decorate with herbs.

Recipe 10: Pickled cabbage with apples

An unusual appetizer made from cabbage with mayonnaise dressing. It is better not to replace sour cream, as it does not go well with pickles. To prepare the snack you will need green apples.

Ingredients

2 apples;

700 grams of pickled cabbage;

2 pickled cucumbers;

1 onion.

Preparation

1. Finely chop the cucumbers and onions and place in a bowl.

2. Add pickled cabbage, which we squeeze well from the liquid.

3. Peel the apples and cut into small strips. Add to the rest of the ingredients.

4. Add mayonnaise and you're done! To taste, add sugar and black pepper to the salad, and add greens if desired and for beauty.

Recipe 11: Instant pickled cabbage salad with smoked sausages

A recipe for a hearty and not boring salad that can be prepared very quickly. It will especially come in handy when you need a quick snack but don’t have time to cook. Ideally, hunting sausages are used, but you can use any other type of sausage, even smoked sausages.

Ingredients

200 grams of pickled cabbage;

Garlic clove;

2 hunting sausages;

1 spoon of mayonnaise;

1 cucumber or tomato;

Preparation

1. Cut the cucumber or tomato into small cubes and combine with cabbage.

2. Add chopped garlic and herbs.

3. Place the sausages cut into thin circles. If other products are used, you can make straws or cubes, depending on the original shape of the product.

4. Add mayonnaise, mix and you're done!

Recipe 12: Instant pickled cabbage with beans

A tasty and very healthy salad, for which you will need lightly salted pickled cabbage. We take canned beans, but if you have time, you can boil them.

Ingredients

400 grams of cabbage;

1 can of beans (in their juice);

1 bunch of green onions;

40 ml oil;

1 sweet pepper.

Preparation

1. Finely chop green onions and mix with cabbage.

2. Add beans, from which you need to drain the marinade well. If it is slimy, it is better to rinse the beans and let the water drain.

3. Remove the seeds from the pepper, cut into thin strips or cubes, and add to the appetizer.

4. Season with oil and serve! For spiciness, you can add a clove of garlic, a little ground pepper or a spoonful of diluted mustard.

Instant pickled cabbage - useful tips and tricks

The colder the brine, the longer the cabbage will be salted, but it will remain crispier and juicier. Conversely, hot pouring reduces the cooking time of the snack, but the pieces are slightly cooked and become softer, not so crispy. You can divide the cabbage into two parts and fill half with hot marinade, and the second part with cooled one. While the first one is eaten, the second one will be ready.

Pickled cabbage will turn out especially beautiful if you grate the carrots into long strips on a Korean appetizer grater.

Vinegar is a necessary ingredient in marinade. But if you are afraid of its harm or do not like the pronounced aroma, then replace table vinegar with apple cider vinegar. It is much healthier and has a milder taste.

Cabbage loves sugar, so it is always added to the marinade, and in greater quantities than salt.