How to salt cabbage for the winter? 7 recipes in a jar, bucket, pan

Salty crispy cabbage is a universal appetizer. It can be served with alcoholic drinks, as a light side dish for meat, added to salads or even used to make soup. The following details how to salt cabbage for the winter quickly and tasty.

Classic salted cabbage for the winter?

Ingredients: cabbage and carrots in a ratio of 1 to 4, coarse rock salt (20 g for each kilo of vegetables).

1. Vegetables are finely chopped with an ordinary knife or a special shredder. Then they carefully knead their hands on the principle of kneading dough. Mash cabbage and carrots until a lot of vegetable juice appears.
2. Prepared ingredients are placed in selected containers. It is most convenient to salt cabbage in a jar according to this recipe.
3. Cabbage and carrots are densely packed in a glass container. This is convenient to do with a fist or pusher for mashed potatoes.
4. For 3-4 days, vegetables in jars are left in the room. Several times a day they need to be pierced to the very bottom with a torch.

Next, the appetizer moves to the cold for storage.

Cold pickling cabbage

Ingredients: a kilo of fresh juicy cabbage, 1 liter of purified water, a small sweet carrot, 3-5 leaves of parsley, 4-6 peas of allspice, 1 tbsp. l table salt, 1.5 tbsp. l granulated sugar.

1. Ideal for salting cabbage in a cold way will be white and slightly flattened heads of vegetable. They get rid of the upper leaves and are washed well under running water, after which they are divided into parts convenient for cutting.
2. With a knife with a long sharp blade, the vegetable is chopped as finely as possible.
3. Using a grater with the largest divisions, peeled carrots are crushed.
4. A container of water is sent to the stove. All loose ingredients (pepper and whole parsley) are immediately added to the liquid. The mixture boils for 5-6 minutes, after which it cools.
5. Prepared vegetables are mixed and grated by hand. Well-washed cans are filled with the resulting “shavings”.
6. Vegetable mass is sealed by the bottom of the bottle or potato squeezer.
7. The contents of the cans are filled with a completely cooled marinade.
8. Cabbage will salt in the room for 3-4 days.
9. On the second day, a future snack should be started daily pierced with a skewer from a tree to the bottom.

Ready vegetables are closed with clean lids and sent to storage in the cold.

With beetroot

Ingredients: 2 pounds of fresh elastic cabbage, medium beets, half a head of garlic, 3-5 leaves of parsley, 3 tbsp each. l coarse salt and white sugar, 1 liter of filtered water, half a glass of table vinegar, 8–9 peas of black pepper.

Read also:how to salt cabbage quickly and tasty

1. Cabbage is divided into leaves. They get rid of thick veins, after which they are cut into large square pieces.
2. The peeled beets are chopped with a thin straw.
3. Each garlic clove is cut into several parts.
4. All ingredients are well mixed and tamped in a clean three-liter jar.
5. For the marinade in an enameled pan, bring water with salt and sugar to a boil. Pepper and lavrushka are immediately added to the liquid.
6. After 10-12 minutes of boiling, the spices are removed and vinegar is poured into the water.
7. Cabbage in a jar is poured already chilled marinade.
8. When the contents of the container have completely cooled, it can be sent to the bottom shelf of the refrigerator for 3 days.

The appetizer is stored in the cold under an airtight plastic lid.

How to salt cabbage in a barrel?

Ingredients: 9 pounds of winter cabbage, 350 g carrots, 250 g fresh cranberries, a full glass of coarse rock salt.

1. The wooden barrel is thoroughly washed and dried. Whole cabbage leaves are laid out at the bottom of the container.
2. Next, layers of all vegetables alternate, as well as cranberries and salt. The process continues until the ingredients run out.
3. From above, all layers are also covered with whole cabbage leaves.
4. A wooden plank is installed on the products and oppressed.

Salt the cabbage in a barrel for up to one and a half months. Then the appetizer can be tasted and laid out in banks.

Salting in a bucket

Ingredients: 5 pounds of cabbage, 90–120 g of large salt, half of the celery root, 250 g of carrots.

1. The cabbage is finely chopped and kneading with salt.
2. Celery is chopped finely, carrots are rubbed coarsely.
3. All ingredients are mixed and stacked in an enamel bucket, covered with whole cabbage leaves.
4. Cabbage leaves are laid on top of the compacted vegetables.
5. Next are a clean white cloth and a plate with oppression.
6. Every day, the contents of the bucket must be pierced with a pointed, smooth stick.

Depending on the temperature in the room, the snack will be completely ready in 17–20 days. It remains to shift it into glass jars, close and send it to cool.

Crispy cabbage

Ingredients: 3 small heads of cabbage, 3 carrots, 3 large spoons of coarse salt, 2 tbsp. tablespoons of granulated sugar.

Tasty recipe: quick salting cabbage

1. You need to start the process with a brine. For this purpose, salt and sugar are diluted in 2 l of purified water until completely dissolved. The liquid is brought to a boil.
2. It is convenient to chop cabbage with a special shredder. Then it is transferred to a wide bowl, poured with cooled brine and left for 20-25 minutes.
3. During this time, carrots rub. Then the liquid is drained from the cabbage and the chopped root crop is filled up.
4. Vegetables are tightly packed in a jar, filling it about ¾.

The appetizer will be infused 2 days in the room.

In its surface, it is necessary to periodically make indentations for the exit of the forming gas.

Next, the cabbage is closed by a lid and cleaned in the cold.

Hot way

Ingredients: a kilo of juicy cabbage, medium carrot, 8–9 pcs. peas of pepper and leaves of parsley, half a liter of purified water, a glass of refined oil, 4 tbsp. l coarse salt without iodine, 9 tbsp. l granulated sugar.

1. Grated carrots and finely chopped cabbage are poured into a large bowl. Lavrushka and pepper are immediately added to the vegetables.
2. In a separate pan, all remaining components are combined. After boiling water, they boil for 3-4 minutes.
3. Hot brine poured vegetables, covered with a lid and left for a day.

Later, the appetizer is distributed among the banks, hermetically sealed with lids and sent to the cold.