How to pickle cabbage? 11 recipes for the winter

The heart rejoices every time we look into the home cellar, laden with a variety of cans of canned food! We are pleased to get our favorite supplies of cooked dishes in the winter, and replenish the diet with tasty and healthy food. How to pickle cabbage so that it retains its healthy, appetizing and attractive qualities longer? We reveal the secrets of old Russian food using examples of selected recipes for cooking.

How to pickle cabbage in a classic way

Ingredients:

• sweet carrots - 200 g;
• fresh cabbage - 2 kg;
• sugar - 25 g;
• black pepper peas - 20 pcs.;
• laurel sheets - 5 pcs.;
• vinegar (9%) - 30 g;
• coarse salt - 120 g;
• bottled water - 2 l;
• aromatic sunflower oil - 40 g.

Cooking:

1. The recipe for pickled cabbage in a jar is very simple. My head under running water, get wet with napkins, remove the upper leaves. Cut the vegetable into 4 parts, shred the straws up to 3 cm long, spread in a wide basin. The strips are preferably the same size.
2. Coarsely rub the peeled root vegetables of the carrots, add to the container with the previously sliced ​​vegetable, mix and forcefully press with your hands until drops of juice appear on the slices of cabbage. We spread the products in sterilized and already dry cans, slightly tamp.
3. Getting to the marinade. Dissolve regular sugar and non-iodized salt in a saucepan with water. Boil the composition for 10 minutes, pour into jars with blanks and add vinegar.
4. Tightly roll up containers, cover with a blanket or towel, leave to cool completely.

Crispy cabbage in a jar

A special taste of winter harvesting is provided by a cooking method in which we do not knead or grind anything!

Ingredients:

• shredded red cabbage - 1 kg;
• coarsely grated carrots - 1 pc.;
• vinegar (9%) - 150 g;
• peppercorns (black and allspice) - 3 pcs.;
• oil (olive or sunflower) - 200 g;
• salt and regular sugar - 50 g each;
• clove bud, laurel leaves.

Cooking:

1. We boil the marinade by adding all the ingredients (without vegetables) to bottled water, and wait for cooling.
2. We put the prepared carrots and cabbage in jars, ram them, pierce in several places with a wooden stick, reaching the bottom of the container, and fill it with a slightly warm composition.
3. We close the container with nylon caps, turn it over to penetrate the marinade over the entire mass of products, then return the jar to its original position. We leave the food for three days warm, and then sent to a cool place.

Instant Pickled Cabbage

A “precocious” way to get an original salad for the upcoming visit of guests. Cooking a delicious surprise!

Ingredients:

• shredded cabbage - 500 g;
• root vegetables of carrots - 50 g;
• half of bell pepper (red - for beauty);
• fresh cucumber;
• purified water - 1⁄2 l;
• for marinade: 1⁄2 tbsp. l sugar and salt;
• vinegar - 5 g.

Cooking:

1. We chop the carrots on the so-called Korean grater, combine with chopped cabbage and chopped pepper in the same form. Add the sliced ​​cucumber. Gently, without damaging the vegetables, mix (preferably with your hands) in a large bowl. Now we don’t need juice, so we do everything carefully and effortlessly!
2. We transfer products to containers treated with boiling water.
3. We combine water, salt, vinegar and white sugar in a pan, boil the aromatic marinade and pour the vegetables in a boiling composition. We leave the cooled snack in the refrigerator. She’s ready by morning!

Georgian style pickled cabbage with beetroot

Ingredients:

• white cabbage - up to 2 kg;
• chives - from 12 pcs.;
• laurel sheets - 7 pcs.;
• salt - 50 g each;
• vinegar (9%) - 150 ml;
• seeds of fennel, dill, cilantro - 1 tsp;
• oil (olive or sunflower) - 750 g;
• regular sugar - 150 g;
• coriander - 3 tsp;
• ground pepper (red) - 3 tbsp. l .;
• clove buds - 6 pcs.

Cooking:

1. Cut the peeled beets into small cubes (grate coarsely). We divide the cabbage into 8 parts (without a stalk), each of which is cut into small rhombuses (squares). Grind the cloves of garlic freed from the husks.
2. We place the vegetables in layers in an enameled bowl, lightly tamp.
3. We fill the pan with two liters of bottled water, pour granulated sugar and salt, boil the composition for three minutes, add vinegar. We expect a new boil, turn off the fire.
4. Pour the marinade cooled to 20 ° C in a container with vegetables, cover with a plate and set oppression. After 5 days, we put the salad in Georgian in the cellar (large containers) or poison it in the refrigerator (in banks).

Korean pickled cabbage in a 3 liter jar

Ingredients:

• head of white cabbage;
• vinegar - 20 g;
• sunflower oil - 120 ml;
• coriander and salt - 1 tsp;
• regular sugar - 50 g;
• hot and allspice, cumin - ½ tsp.

Cooking:

1. We divide the prepared cabbage into 4 parts, then cut across in the form of large pieces. We spread the vegetables in a large bowl, add salt and sugar, mix well and squeeze until drops of juice appear.
2. Grind the peeled carrots on a special grater intended for slicing Korean salads. Add chopped garlic cloves.
3. In a hot pan, heat the oil. When a haze appears, put spices in the fat. Then we pour the resulting mixture into a container with cabbage, mix the composition and lay a plate with cargo on top.
4. After 12 hours, we transfer the salad in Korean to a 3-liter jar, close the capron lid and send it to the refrigerator or basement.

Pickled Cabbage with Bell Pepper

Ingredients:

• white-forged forks;
• cloves of garlic - 2 pcs.;
• sweet pepper - 1 kg;
• oil (olive or sunflower) - 75 g;
• bottled water - 1⁄2 l;
• regular sugar - 20 g;
• salt - 25 g;
• vinegar (9%) - 75 ml.

Cooking:

1. Shred the cabbage. Cut into strips peeled seeds. We divide the cloves of garlic into thin plates. We mix the composition and put it in a sterilized container.
2. We fill the pan with bottled water, dissolve the salt, white sugar and boil for 5 minutes. Add vinegar (table or apple) and fresh oil, pour vegetables with marinade, sterilize for half an hour, and then roll tightly. We cool the workpiece and put it in the basement.

How to pickle cabbage in your own juice

Ingredients:

• forks of white cabbage - up to 2 kg;
• cloves of garlic - 7 pcs.;
• sweet carrots - 5 pcs.;
• vinegar (9%) - 30 g;
• salt - 60 g;
• granulated sugar - 100 g;
• bottled water - 1.5 l;
• oil (olive or sunflower) - 200 g.

Cooking

1. Coarsely rub the sweet carrots, chop the cabbage with straws, put the vegetables in a large basin. Add chopped garlic and gently mix the products.
2. In a filled pan with water we place all the marinade components, boil the mixture for up to 10 minutes and fill the vegetables with an aromatic composition. We send dishes with a snack to a dark place for 12 hours. We close the cooled bottles with lids.

Hot marinating cabbage

Ingredients:

• root vegetables of sweet carrots - 100 g;
• cabbage - 2 kg;
• peppercorns - 2 pcs.;
• vinegar (9%) - 120 g;
• laurel sheets - 5 pcs.;
• turmeric - 20 g;
• cloves of garlic - 5 pcs.;
• sunflower oil - 100 g;
• bottled water - 150 g;
• salt - 20 g.

Cooking:

1. Cut the carrots into strips, chop the cabbage in the usual way, chop the cloves of garlic and put the vegetables in an enamel bowl along with turmeric, pepper and bay leaves.
2. Fill the pan with purified water, add regular sugar, salt and vinegar, boil for 10 minutes. Pour boiling marinade into prepared vegetables and mix food thoroughly.
3. The cooled salad is served to the table or laid out in a glass container and closed, sent to the refrigerator.

Winter brine recipe

Ingredients:

• root beet of sweet beets;
• white cabbage - 1 kg;
• cloves of garlic - 5 pcs.;
• vinegar (9%) - 125 g;
• coarse salt - 50 g;
• regular sugar - 50 g;
• laurel leaf, 10 peppercorns.

Cooking:

1. Remove the stalk from the cabbage, cut it into large strips, squares or triangles. As we come up with - but do not shred!
2. Cut the beets into strips, divide the garlic into thin plates. We spread the vegetables in a prepared container.
3. Boil the marinade from a liter of purified water, salt, sugar and seasonings. After 10 minutes of boiling add vinegar. Gently fill the appetizer with a hot composition.
4. The cooled cabbage, pickled with beets, is closed with a lid and sent to the refrigerator (basement).

How to pickle cabbage with cranberries

Ingredients:

• white-forged forks - 1 kg;
• fresh (frozen) cranberries - 50 g;
• juicy carrots - 300 g;
• laurel sheets - 2 pcs.;
• clove buds - 3 pcs.;
• vinegar - 5 g;
• oil (sunflower or olive) - 50 g;
• purified water - 1⁄2 l;
• cloves of garlic - 2 pcs.;
• salt - 25 g;
• regular sugar - 40 g.

Cooking:

1. We lay shredded cabbage in enameled dishes. Here we put coarsely grated sweet carrots, finely chopped cloves of garlic and cranberry. Gently mix the components of the workpiece.
2. Fill the pan with water. After the boil begins, add spices, spices, salt and sugar. Continue heating for 10 minutes.
3. In the cooled marinade we place vinegar and oil, fill the vegetables with the prepared composition, mix everything thoroughly. We cover cabbage with a vinegar plate, put oppression and send the preparation for a day in the refrigerator.
4. Appetizing appetizer served on the table. For longer storage, put it in clean jars and put it in the cellar.

Option for pickling spicy cabbage (step by step recipe)

Ingredients:

• white-forged forks - up to 3 kg;
• juicy carrots - 300 g;
• hot red pepper (freshly ground) - 30 g;
• cloves of garlic - 10 pcs.;
• bottled water - 1 l;
• regular sugar - 120 g;
• vinegar (9%) - 20 g;
• beets - 1⁄2 kg;
• salt - 60 g;
• peppercorns - 20 pcs.;
• dill seeds - from 1 tbsp. l

Step by step cooking of spicy pickled cabbage:

1. We remove the hard stump from the head, cut the leaves into small squares (triangles) up to 5 cm in size. Peel the carrots with chopped cubes, divide the garlic into small pieces. We lay out all this beauty in layers in clean bottles, pouring vegetable rows in garlic and hot pepper. Tamp the food with a little effort.
2. Now prepare the fragrant marinade. We fill the pan with purified water, put sugar, laurel leaves, salt, spices and spices. We boil the composition for two minutes, add vinegar, and then pour the fragrant marinade into the dishes with vegetables. Leave the blanks warm for 10 hours.
3. Cooked appetizer is not intended for canning for the winter.Therefore, we include a tasty and healthy dish in our daily diet.

From now on, we know all the secrets about how to pickle cabbage quickly and efficiently. We choose an attractive recipe and gain experience in preparing a wonderful Russian dish.