In winter, I want to crunch juicy salted cabbage - it is delicious and very healthy. But what to do when you live in a city apartment, and to salt a vegetable in a barrel is not an option? A great way out is to use glass jars for salting and replenish stocks of the product as you spend.

Classic Salting Recipe

Recipes telling how to salt cabbage for the winter in banks are not so few. And each housewife can choose the one that suits her and the household more. And this method is also good because during the winter you can try to salt the cabbage in different ways. The main thing is not to forget about the rules common to all options for preparing snacks.

Important - You can not add salmon to frozen cabbage. So carefully inspect the heads of cabbage at the time of purchase. Better to use later varieties - they have hard leaves, which during the cooking process will not turn into jelly and will crunch appetizingly. You should choose whiter head - This is a guarantee of goodness and crispness.

The so-called classic recipe is very popular among many because of the ease of preparation. Another plus for many is the absence of vinegar, when pickling occurs naturally.

To get such a cabbage, you need to cook:

  • three kilograms of chopped cabbage. By the way, today, enterprising businessmen often organize the sale of freshly chopped white squirrel and grated carrots. So if you come across this, a lot of time and effort will be saved;
  • grated carrots - navigate according to your taste;
  • water - one liter per jar;
  • salt - two tablespoons, but without a “cap” (volume for a liter of water);
  • granulated sugar - take two to three tablespoons (also calculated for one liter of water).

Getting to the process.

  1. If whole cabbage heads were brought from the store, we chop them as thin as possible. This will allow the vegetable not to lose the tenderness of taste.
  2. The second step is to grate the carrots on the side of large cells.
  3. Pour everything into a large pot or bowl and mix until we are convinced of the uniformity of composition.
  4. In cooled boiled water, we dilute sugar and salt until everything is completely dissolved. We will not boil the brine - cabbage should roam.
  5. Pour a liter of brine into a previously prepared (thoroughly washed with soda inside and outside) jar, then carefully place the cabbage and carrot mixture. We do this until the brine rises almost to the rim.
  6. Cover with a whole cabbage leaf and determine the jar in a cool place.

Salt cabbage without brine

A wonderful appetizer - salted cabbage - can also be prepared in a dry way. In this case, you do not have to fool separately with brine, but the result will be excellent.

For salting cabbage in a jar in a dry way, you need the following ingredients:

  • several cabbage heads weighing five kilos;
  • ½ kilogram of carrots;
  • ½ cup salt;
  • a couple of tablespoons of dill seed.

When everything you need is at hand, you can start salting.

  1. First, wash my cabbage and free from spoiled leaves.
  2. The next step is to turn the heads of cabbage into a long straw.
  3. The turn of carrots has come - we rub the peeled root crops on the large side of the grater.
  4. We mix vegetable components. In the cabbage-carrot mixture add salt and dill seeds.
  5. Mix well and mash the composition until the vegetables let the juice go. No kitchen tools and appliances are needed for this - we use our own clean hands.
  6. We ram the cabbage tightly into cans, but so that 5-6 centimeters remain to the top.
  7. We put oppression (a glass of water is suitable) - you need the juice to rise and cover the vegetables.
  8. For three days the cabbage should wander, and we will pierce it daily with a stick to the bottom to release the gathering gas.
  9. Then you can close the jars with lids and clean them in the cold. After a week, the pickled cabbage will be ready.

Sauerkraut with beetroot recipe - for borsch

Many housewives prefer to make sauerkraut in a jar so that then you can quickly cook borsch with it - due to the fact that some vegetables will already be chopped. To do this, add red beets to the white-footed chick. But this method itself is very good as a separate snack or component for a salad: cabbage acquires a beautiful color and additional juiciness.

What needs to be collected to implement such a recipe?

  • heads of white cabbage weighing 8 kilograms;
  • a couple of beet root vegetables of medium size;
  • garlic - five to six cloves will be enough;
  • horseradish root - two or three things;
  • parsley - take one bunch;
  • hot pepper - three pods are enough;
  • 200 grams of salt and granulated sugar;
  • filtered water - you will need four liters.

Having collected all the necessary components, we proceed according to plan.

  1. Grind cabbage and beets. The first is cut with a knife in the form of straws, the second is passed through a grater. You can also cut the root crop into squares, if you like bigger pieces. Only for use in first courses, this option is not too suitable.
  2. We also process all other products: chop the parsley finely, pass the garlic cloves through the garlic squeezer, and process the horseradish on a fine grater.
  3. Now you can mix everything up and tamper tightly.
  4. It's the turn of the brine. Boil water for it, and then dissolve salt and sugar in it.
  5. Lightly cooled liquid pour cabbage. In this condition, she should spend a couple of days in a warm place.
  6. Now you can lay out on the banks and transport in cool - to the balcony or to the pantry. After a week you can try.

Cabbage prepared in this way can retain its taste and structure for quite some time. The main thing is to keep her in the cold.

German salted cabbage - with apples and caraway seeds

Some people like it when salted cabbage crunches appetizingly on its teeth, while others prefer it to melt in its mouth. For example, such an option is loved in Germany. And the main secret of cooking “thawing” cabbage is called a very small, almost like a thread, shredder.

What do we need?

  • three bald heads of cabbage;
  • three larger carrots;
  • apples are small, but very juicy (take three fruits);
  • cumin - three tablespoons will be enough;
  • cranberries - from two to three tablespoons.

How to act?

  1. We cut the cabbage very thinly, just finely three carrots.
  2. Before using caraway seeds, we will prepare it: we will heat the pan and fry the caraway seeds for a couple of minutes. After you need to crush the seasoning in a mortar.
  3. We will free the apples from the cores, and then cut them in the form of circles.
  4. We spread the ingredients in layers: down a mixture of vegetables, crushed caraway seeds on top, then apples and cranberries. Repeat the sequence until the products run out.
  5. Everything, you can cover the composition with oppression and remove the container for a couple of days in the heat.
  6. When the deadline expires, distribute the cabbage in banks and send it to the refrigerator.

Aromatic cabbage with bell pepper and garlic

If you decide not to salt, but to pickle cabbage for the winter, try the recipe, which we will discuss below, with the use of bell pepper and garlic. Vinegar and hot marinade will allow cabbage to reach readiness much faster than in the instructions described earlier.

How much you will cook, decide for yourself. The description shows the number of products, calculated per one kilogram of a white chick.

So what might be needed?

  • a kilogram of cabbage;
  • one not very large bell pepper - better than red, to make the salad beautiful;
  • garlic - five small cloves is enough;
  • vinegar - take six percent, ½ cup;
  • vegetable oil - enough 50 grams (if you want an additional aroma, you can take a "live" sunflower);
  • granulated sugar and salt - you need one spoonful of each product;
  • dried dill and ground black pepper - just a pinch;
  • water - enough liter.

Everything is ready, you can begin.

  1. We cut the cabbage thinner. We also turn pepper into a thin straw with a knife.
  2. We clean and chop all garlic. But not into the paste with the help of garlic presses, but cut into thin plates.
  3. We shift all chopped vegetables into a bowl, flavored with dill and black pepper. Then we mix everything.
  4. It's time to tackle the brine. Pour our vinegar and vegetable oil into very hot water, send salt and sugar to the same place and boil it all. Pour the vegetable mixture with liquid and leave it alone for eight hours. During this time, the cabbage is well saturated with brine and pickled.
  5. Now you can lay out on the banks, add the brine to the top and clean in the cold, closing the lids.

"Speedy" cabbage in 60 minutes

If guests arrived, or you want to diversify dinner with your family, you can use the wonderful recipe for making a quick salad.

For him we need:

  • from two to two and a half kilograms of white cabbage;
  • three carrots;
  • garlic - six cloves are enough;
  • water - enough liters;
  • one hundred grams of granulated sugar and table vinegar;
  • a glass of vegetable oil;
  • salt - a couple of tablespoons.

Need coarse stone kitchen salt. Iodized does not fit. And not only for this, but also for any recipe (with the exception of perhaps cabbage with beets): because of iodine, the salad may lose its whiteness.

  1. As in all previous options, vegetables must be chopped. You can immediately put the salad in jars.
  2. Then boil the water and add loose components to it. After a short boil, we send vinegar to them. Remove the pan from the stove, and only after that pour oil into the liquid and stir.
  3. Pour the cabbage-wet-garlic mixture with a hot marinade. When the jars have cooled, salted cabbage is almost ready to serve. You can relocate the cans in the refrigerator to make it even tastier.

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