Crispy and mouth-watering cabbage for the winter is one of the simplest and most useful preparations. It can be eaten as an independent dish or a savory snack, and also used as an ingredient for complex salads and soups.

Pickled cabbage for the winter

I must say that preparing snacks for the winter is a profitable business.
Firstly, it’s fast, since chopped vegetables need to be poured with marinade and wait 1-2 days.
Secondly, this is a budget option for harvesting, especially if all the vegetables are grown in their own garden.
Thirdly, it is low-calorie and tasty, therefore, eating cabbage, you do not need to worry about the fact that this will somehow affect the figure.

The main ingredients are cabbage, large carrots and a few cloves of garlic.

Other components:

  • sugar - 30 g;
  • salt - 2 tbsp. l without a hill;
  • vinegar - 5 ml.

The last ingredient can be replaced with natural vinegar. Instead, lemon juice or citric acid powder is often used. Pickled cabbage requires a standard set of spices - laurel, black and allspice.

If desired, celery, cloves, cinnamon, coriander or dill seeds can be added.

Procedure:

  1. Chop the cabbage. Carrots can be cut into neat circles - it looks very impressive.
  2. At the bottom of the jar put peeled garlic, laurel and pepper. Tightly fill it with vegetable mass.
  3. Boil 1000 ml of water, salt, sugar and cook over minimum heat for 7-8 minutes.
  4. Pour the vegetable mass with marinade and only then add vinegar.

It remains to close the jar with a lid, place in a warm place until completely cooled.

How to pickle cabbage in jars?

It is more convenient to salt cabbage in jars.

For a large head of cabbage you will need such products:

  • carrots - 0.5 kg;
  • salt - 40 g;
  • sugar - 20 g;
  • laurel - 3 leaves;
  • dill - some seeds.

Cabbage in jars is one of the most convenient ways of salting.

Cooking:

  1. Grind prepared vegetables.
  2. It is good to mash the cabbage with salt until it gives juice. After that add the remaining components and mix vigorously.
  3. Put the mass in cans, carefully ramming it.

Place a plate under each jar so that the liquid does not spill. Twice a day, the mass must be pierced to the bottom with a stick. After 3 days you can try a snack.

Sauerkraut - a classic recipe

Crispy sour cabbage is a classic of the genre. There is nothing complicated in its preparation.

Required Products:

  • cabbage - a large head;
  • large carrots;
  • coarse salt - 3 tbsp. l

You can also add laurel and black peppercorns.

Cooking:

  1. Chop cabbage, grate carrots.
  2. Stir the mixture of vegetables, salt and mash hands.
  3. Put the mass in a suitable container, cover with a lid and install the load.

Leave for 48 hours. At the same time, a couple of times a day you need to pierce the cabbage with a stick to let out gas, and remove foam in the surface. Then the workpiece should be refrigerated for 5 days. After that, you can try cabbage.

Winter harvest of cauliflower

Curly inflorescences of cabbage, along with other vegetables in different types of preparations, look very impressive. For 1 head, take carrots, red, green or yellow bell peppers and a few small onions.

Ingredients for Marinade:

  • water - 1000 ml;
  • sugar - 2 tbsp. l .;
  • salt - 2 tsp.

At the bottom of each container (0.5 l) put a few peas of pepper, a couple of cloves, laurel. People who like everything hot can put small chili peppers on it.

Cooking:

  1. Disassemble the cabbage for inflorescences. Cut the carrots into circles, pepper into cubes, onion into rings. Mix.
  2. Sterilize jars, put spices on the bottom, and then vegetables.
  3. Pour boiling water over the contents of the cans for 10 minutes. Drain, salt, sugar, bring to a boil and pour again. Pour in 1 tsp. vinegar in each jar. Roll up right away.

According to this recipe, cabbage is crispy and spicy, and multi-colored vegetables make the salad bright and elegant.

Pickled chinese cabbage

Rinse the cabbage well before preservation. It is better to soak it for 20 minutes in warm salt water to get rid of insects, which often settle between the leaves of a vegetable. The list of ingredients is very short.

In addition to cabbage, you will need such products:

  • Chile - 1 pc.;
  • vinegar - 85 ml;
  • salt - 1 tbsp. l .;
  • sugar - 5 tbsp. l

There is nothing complicated in the preparation:

  1. Cut the main component into strips, pepper - in miniature cubes.
  2. Combine the vegetables, salt, mix and put in the cold for an hour.
  3. Drain the juice from the cabbage, add vinegar and sugar, boil.
  4. Pour marinade, mix, put in prepared containers.

Now the container with the salad needs to be sterilized for ¼ h. After this, the cans should be rolled up, put under the covers until completely cooled and transferred to a cool room for storage.

Canned with Vinegar

If you add cabbage with other vegetables, you get a delicious and colorful salad. This recipe is good because jars with a vegetable mixture do not need to be sterilized.

From vegetables, except for a large head of cabbage, we need:

  • carrots - 500 g;
  • sweet pepper of different colors - 450 g;
  • 2 large onions.

For marinade, you need to prepare the following ingredients:

  • sugar - 1 tbsp. l .;
  • salt - 1 tbsp. l .;
  • laurel - 2 pcs.;
  • vinegar - 75 ml;
  • allspice - 5 peas.

The amount of ingredients is indicated per 2 liters of water.

Cooking:

  1. Prepare and chop vegetables. Stir and fill prepared cans.
  2. Boil water and fill the contents of the container. Wait 15 minutes, drain the liquid, boil again and pour.
  3. For the third time, the necessary ingredients for the marinade should be added to the water.

After that, it remains only to pour the hot liquid into the banks and roll them up.

With beets - slices

This blank looks very impressive, since all its components are painted in a beautiful pinkish color. From vegetables, take cabbage, large beets, 2 carrots and a head of garlic.

For marinade:

  • sugar - ¾ st .;
  • vinegar - ¾ st .;
  • vegetable oil - ¾ st .;
  • salt - 60 g.

The amount of laurel and allspice can be changed depending on your preferences.

Sequencing:

  1. Cut the main vegetable into squares or rectangles.
  2. Chop the beets and carrots into strips. Stir the vegetables.
  3. Add spices, salt with sugar, oil to a liter of water. Boil.
  4. Turn off, add vinegar and add chopped garlic.

It remains to fill the salad with marinade and leave it under oppression for a day. After that, lay the workpiece in banks and put in a cold place. After 4 days, you can take the first test.

Cabbage Solyanka

This dish diversifies the winter menu. It is prepared very simply.

For 2 kg of cabbage, you need to take the ingredients:

  • 0.5 kg of carrots and tomato;
  • sugar - 1 tbsp. l .;
  • salt - 2.5 tbsp. l .;
  • unrefined oil - 60 ml.

Cooking:

  1. Prepare and chop vegetables. Add a little salt and mix.
  2. Stew the vegetable mixture in oil for no more than 25 minutes.
  3. Cut the tomatoes into slices and add to the remaining vegetables. Salt, add sugar. Stew for 6-7 minutes.

Now it remains to put the hodgepodge on the banks, roll up. Store only in a cool place, as there is no vinegar in this workpiece.

Korean style cabbage

It turns out that in Korean you can cook not only carrots, but also many other vegetables. Cabbage cooked in this way is very spicy and piquant.

On a head of cabbage you need to take the products:

  • carrots - 1 pc.;
  • garlic - 3 cloves;
  • sunflower oil - ½ tbsp .;
  • vinegar - 2 tbsp. l .;
  • salt and sugar to taste.

You can use a ready-made seasoning for Korean salads or add cumin, coriander, red hot pepper and other spices to your taste.

Cooking:

  1. Cut cabbage into large squares. Wrinkle with hands.
  2. Grind carrots on a special grater for salads in Korean. Stir with chopped garlic and cabbage.
  3. Heat oil in a pan, add spices. Pour into vegetables and mix vigorously.

The container with the salad must be covered with a plate and set the load on it. After 11 hours, you can take the first test. If the salad is decided to be prepared for the winter, then it should be laid out in jars, closed with lids and put in storage in a cold place.

Salting cabbage for the winter does not require much time and effort, so at least a few cans of such salads need to be prepared. From this abundance of delicious recipes it is difficult to choose the best. You need to try to cook at least a few options and then decide on the most suitable way.

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