Pickled cabbage for the winter in jars - 10 recipes

According to the facts, pickled cabbage for the winter in banks replaced the starter culture of vegetables in wooden tubs. Unlike pickling, pickling takes less time, so you can taste a delicious snack just a few days after cooking. This method of harvesting is also popular because it allows you to save money in the winter by consuming pre-harvested vegetables by season. Pickled cabbage contains a large number of useful substances that are indispensable for the good functioning of the body. You can prepare such an appetizer for every taste - tender or spicy, in its pure form or with the addition of other equally tasty ingredients.

Classic pickled cabbage in a jar

For cooking, you can use cabbage of different varieties. It turns out tasty, slightly sweet. It is then used for making shawarma, vinaigrette, sour cabbage soup, etc.

Preparing a snack from:

• cabbage head - 4 kg;
• carrots - 4 pcs.;
• garlic cloves - 6 pcs.;
• pure liquid (for brine) - 2 l;
• salt - 4 tbsp. l .;
• granulated sugar - 6 tbsp. l .;
• allspice and black peas;
• bay leaf;
• acetic acid - 100-130 ml.

The main product is cut into thin strips, carrots are chopped with a grater - regular or loin. Everything mixes (no need to crush), crushed garlic is added at the end.

The brine is prepared from water, salt, sugar and declared spices. Everything boils for 12 minutes, at the end, acid and a little garlic are introduced. The resulting brine should be poured vegetables, put them in a sterile jar and put away in the cold.After a couple of days, sauerkraut in jars will be ready.

Winter brine recipe

In winter, pickled cabbage is a salad for potatoes, a quick snack, and an excellent remedy for immunity.

To prepare a delicious treat for the winter should stock up:

• white cabbage - 1.5 kg;
• salt - a tablespoon with a slide;
• carrot - 1 large root crop;
• water - 900 ml;
• sugar - 4 tbsp. l .;
• cloves - a couple of pieces;
• allspice peppers;
• vinegar essence - 14 ml.

First you need to wash and dry the cabbage, then chop it, using a knife or a special device. Fold in a bowl, adding the right amount of salt and mix thoroughly with your hands. Add the grated carrots to the cabbage, mix well.

Pre-cooked glass containers should be filled with vegetable slices. Separately, a marinade is prepared from water, salt, granulated sugar, spices. After boiling for 12 minutes, add the essence, boil a little. After the brine has cooled, you can pour the vegetables in jars and leave them to insist for 1 week. Every day it is recommended to pierce the vegetables with a skewer. For those who like savory foods, it’s recommended to add a little hot pepper to the rest of the food to taste.

Crispy cabbage in a jar

To make this appetizer you will need red cabbage. It is tougher than white, so it’ll probably turn out to be crispy and tasty in a marinated form.

For this dish you should stock up:

• red cabbage - 5 kg;
• salt - 0.5 tbsp .;
• water - 200 ml;
• granulated sugar - 20 g;
• vinegar - 250 ml;
• allspice in peas;
• cinnamon - a small piece;
• Lavrushka;
• cloves - a pair of inflorescences.

The indicated amount of ingredients for the marinade is enough for a 0.5 liter jar. Therefore, how many cans will turn out, so much and will need to make a brine.

Cabbage is washed, chopped or cut into small squares. After salt is added to it, and the vegetable is thoroughly creased to obtain juice. As such, it should be left for a couple of hours.

Separately, prepare the brine (mix all the components in water and boil). Add acid at the end. Pour jars of vegetables with brine, not topping to the top 10 mm. The rest of the place is filled with vegetable fat - to extend the shelf life. Banks cork, put in the cold.

Sharp step by step option

For pickling according to this recipe, white and red cabbage is suitable - about 3 kg. Additionally, carrots are used - 3 pcs., Horseradish root - to taste (for a savory snack you will need 18% of the grated product of the total weight).

How to pickle cabbage step by step:

1. Cabbage is chopped into strips, carrots are chopped with a grater.
2. Both products are mixed and stacked in glass containers in layers. Each layer is sprinkled with a grated horseradish root.
3. When the jar is full, vegetables should be lightly crushed - with your hand or another suitable object.
4. To prepare the brine, pour water (1.5 l) into the pan and add salt (1.5 tbsp) with sugar (4 tsp). Boil for 8 minutes.
5. Add 12 ml of vinegar essence (per 1 liter jar) to the jars of vegetables, pour the marinade.

After insisting for 2-3 days, the dish can be taken out and eaten. If long-term storage is expected, it is recommended that containers be sealed with metal lids.

Georgian with beetroot

Beautiful, crispy, spicy - this cabbage perfectly complements the family dinner.

Preparing food from:

• white cabbage - 4 kg;
• beets - 2 pcs.;
• carrots - a couple of pieces;
• allspice;
• hot pepper - to taste;
• garlic - 8 cloves;
• water - 900 ml;
• salt - 2 tbsp. l .;
• granulated sugar - 100 g;
• vinegar - 200 ml.

Grind vegetables with a knife and a grater, mix, add chopped hot pepper, allspice, chopped garlic. Mix everything thoroughly, put into jars, pour brine. It is prepared from pure liquid and other components, including vinegar (add at the end).After insisting, all the products in the banks will be painted in a beautiful beet color. For winter storage, glass containers are tightly closed and sent to the pantry.

With vinegar

Preparing a snack from:

• young heads of cabbage - 4 kg;
• table salt - 140 g;
• sugar - 5 tbsp. l .;
• acetic acid - 0.5 tbsp .;
• garlic cloves - 12 pcs.;
• black peppercorns - 10 pcs.;
• Lavrushki
• carrots - 4 pcs.;
• water - 1000 ml;
• vegetable fat - 170 ml.

Chop the main component, chop the carrots with a grater. Mix everything, add garlic, arrange in banks. Separately prepare the marinade from water, parsley, pepper, granulated sugar and salt. When the solids dissolve in boiling water, pour acetic acid into the marinade, cool slightly, add vegetable slices to them, add oil. Store snacks better in the refrigerator.

Cooking in Korean in a 3 liter jar

This delicious salad is being prepared from:

• a small fork of white cabbage;
• carrots - 1 pc.;
• sunflower fat - 0.5 tbsp .;
• acetic acid - 2 tbsp. l .;
• salt and coriander - a teaspoon;
• granulated sugar - 70 g;
• caraway seeds, allspice and hot pepper to taste.

After removing the top spoiled leaves, chop the cabbage, mix with sugar and salt, put under a small press. Grind the carrots with a grater, mix with finely chopped garlic.

Heat fat in a pan, add spices. Pour the liquid with carrots, knead, add cabbage. Stir, pour in acetic acid and leave under pressure for 0.5 days. After cooking, the snack can be stored for several months at a low temperature.

In own juice

For a simple way to pickle vegetables, you should stock up on:

• white cabbage - 2 kg;
• carrot - 3 pcs.;
• garlic cloves - 5 pcs.;
• water - 1.3 l;
• salt - 100 g;
• granulated sugar - 200 g;
• vinegar essence - 60 ml;
• vegetable fat - 170 ml.

Cabbage is chopped into strips, carrots are rubbed, garlic is passed through a press. Everything mixes (does not crease) and folds into glass containers. You do not need to sterilize salad cans; just wash them well. Cook the marinade, pour the vegetables. The dish will be cooked for about 10 hours, after which it can be immediately consumed or left for the winter period.

Hot Instant Recipe

To prepare a snack, it is worth stocking up:

• thick cabbage of medium size;
• beetroot;
• garlic - 4 cloves;
• Lavrushka - a couple of pieces;
• allspice and black pepper - half a teaspoon;
• cloves;
• salt - a couple of tablespoons;
• acetic acid and sugar - 200 g.

Beets are boiled for 25 minutes. Cabbage and beets are cut into plates, mixed and stacked in a jar. In each container should be put on a lavrushka and garlic clove.

Prepare the marinade from water and loose components, boil, add the essence. Pour the vegetable mixture with hot brine and bring to the cold.

With cranberries

This appetizer will be ready for use within a couple of hours after cooking.

She cooks from:

• apples - 6 pcs.;
• carrots - 4 pcs.;
• cranberries - 300 g;
• pure water - 2 l;
• salt - 4 tbsp. l .;
• olive oil - 2 tbsp .;
• granulated sugar - 2 cups;
• acetic acid - 70 ml;
• garlic teeth - 5-8 pcs.

The component is cut into slices. Carrots are rubbed with a grater with large holes. Apples are chopped with a knife into small slices. From the remaining products, a marinade is prepared, in which peeled garlic is placed, including.

Cabbage, apples, carrots, cranberry berries are laid out in layers in a jar. The top layer is the main product. Everything is poured with hot brine, infused for several hours. Serve a snack with a dish of potatoes, meat, fish, pasta, any cereals. A quick pickling method, available ingredients, excellent taste and texture make the salad indispensable on a casual and festive table.