Making pickled cabbage is quite simple. To do this, chop the vegetables, combine them with spicy brine and insist for several hours. At the same time, you can add carrots, beets, bell peppers and greens to the recipe.

Classic Pickled Cabbage

The first version of the pickled salad is not prepared in brine, but in its own juice. This is the fastest cabbage recipe that can be served on the table in a few hours.

Essential Ingredients:

  • cabbage (white) - 1.5 kg;
  • carrots - 295 g;
  • garlic - 3 cloves;
  • sunflower oil - 70 ml;
  • rock salt - 2 tbsp. l .;
  • sugar - 4 tbsp. l .;
  • laurel leaf - 3 pcs.;
  • apple cider vinegar - 100 ml.

Step by Step Instructions:

  1. Remove 2-3 leaves from cabbage. Wash, then cut in half. Carefully remove the stump.
  2. Chop both halves on a large cutting board. Pour small shavings into a dry bowl. Knead with your hands. Set aside briefly.
  3. Now chop the garlic, then rub the carrots. Add to a bowl of cabbage. Mix everything thoroughly.
  4. Pour salt and sugar inside. Shake so that the spices are evenly distributed among the vegetables.
  5. And also pour in sunflower oil and apple cider vinegar. Last time, mix the components of cabbage, spread the leaves of laurel in different places.
  6. Cover the container and press down. Leave it cool for 3-4 hours, after which the pickles are ready to serve.

It is better to use unrefined sunflower oil, which will provide an amazing aroma.

In addition, it is more useful. What is especially important for instant classic pickled cabbage - the components of the dish are not subjected to heat treatment.

Winter harvest recipe

To close the cabbage for the winter, it will need to be poured separately boiled marinade with the addition of vinegar. BUT to increase the shelf life, it is recommended to sterilize cans with cabbage.

To make a blank, you need to take:

  • carrots - 305 g;
  • onions - 200 g;
  • white cabbage - 1.5 kg;
  • garlic cloves - 4 pcs.;
  • table vinegar - 80 ml;
  • table salt - 3 tbsp. l .;
  • sugar - 5 tbsp. l .;
  • sunflower oil - 80 ml;
  • black pepper - 1 tsp;
  • water - 1 liter.

Step by step recipe:

  1. Peel all vegetables. Wash them in turn and place them on a towel for a short drying.
  2. Then chop the cabbage, chop the onions into quarters of rings, and rub the carrots. Mix the ingredients in a large bowl. Pickle cabbage for the winter by pouring vinegar and oil. Set the workpiece aside for a while.
  3. Put the stewpan on the stove. Pour a liter of water. Bring to a strong boil. Add salt and sugar. Dissolve.
  4. Scald glass jars. Tightly lay inside cabbage with onions and carrots. Pour the marinade remaining in the bowl evenly.
  5. Place a clove of garlic in each jar. Cover the containers.
  6. Put the cylinders in a wide basin with hot water. Sterilize for a quarter of an hour, and then roll up and sue. Keep refrigerated for no more than 2-3 months.

In the winter harvest recipe most commonly used table vinegar, which, if desired, can be replaced with apple. And instead of this ingredient, you can take sour apples or lemon juice.

With bell pepper

Bell pepper is often found in pickled cabbage salads. And this is not surprising, because a sweet vegetable will make the workpiece even more beautiful and fragrant.

For cooking you will need:

  • white cabbage - 2 kg;
  • red bell pepper - 300 g;
  • carrots - 200 g;
  • litere of water;
  • sugar - 4 tbsp. l .;
  • table salt - 3 tbsp. l .;
  • table vinegar - 85 ml;
  • cloves - 2-3 pcs.;
  • garlic - 3 cloves.

Instruction:

  1. Cut off the top of the bell pepper. Remove the septum, and then shake off the seeds.
  2. Remove a few top leaves from the cabbage. Wash thoroughly the prepared vegetables. Grate peeled carrots, chop the pepper into thin cubes, and chop the cabbage.
  3. Throw the slices into a large dry bowl, mix with your hands, evenly distributing the vegetables among themselves.
  4. Pour the mixture in thick layers into a three-liter jar, adding garlic and cloves in the process. Introduce vinegar.
  5. In a separate pan, bring to a liter of boiling water. Dissolve sugar and salt. Immediately transfer the composition to a jar.
  6. At the end, introduce a spoonful of sunflower oil. Cover the container with a lid, then cool the cabbage and bell pepper and put in a cool place.

To get a beautiful and tasty pickled cabbage, it is strongly recommended to use red or yellow pepper. And also, if desired, you can include onions in the recipe, which will need to be cut into thin halves of the rings.

How to Pickle Young Cabbage Quickly

If white cabbage is used for winter harvesting, then from young is better to make a quick pickled salad with blue onions and the same early carrots. Moreover, it is served almost immediately after cooking.

Required Products:

  • young cabbage - 1.5 kg;
  • young carrots - 350 g;
  • table salt - 2 tbsp. l .;
  • large lemon;
  • regular sugar - 4 tbsp. l .;
  • fresh dill - 15 g;
  • blue onion - 200 g;
  • olive oil - 4 tbsp. l

Step by step cooking:

  1. Free the blue onion from the husk, peel the carrots. Divide the young cabbage into 2 halves, cutting out a stump.
  2. Rinse and chop vegetables. Put the mass in a high basin, where squeeze the juice of a large fresh lemon.
  3. Stirring the mixture, pour all the sugar, chopped dill and table salt. Optionally introduce a little ground pepper for pungency.
  4. Continuing to gently mix, add olive oil. Put a flat plate or bend "in contact" with vegetables.Press down by placing a can of water on top of the load.
  5. Leave the young cabbage for pickling in a cold place. After half an hour, mix, squeeze slightly, immediately serve.

Young vegetables are poorly suited for classic preservation. Therefore, it is better to make fresh salads or salted workpieces from them, stored for several hours. So we figured out how to quickly pickle young cabbage!

It is interesting:how to salt cabbage quickly and tasty

Cooking with Beets

To color the vegetable salad in a pleasant burgundy shade, it is necessary to include beets in the recipe. And it is better to boil it in advance. In this case, pickled cabbage with beets will turn out to be extremely tasty!

To prepare a snack, you need to take:

  • beets - 300 g;
  • white cabbage - 2 kg;
  • carrots - 300 g;
  • garlic - 5-6 cloves;
  • rock salt - 3 tbsp. l .;
  • juice of fresh lemon - 4 tbsp. l .;
  • sunflower oil - 4 tbsp. l .;
  • black pepper - 1 tsp;
  • litere of water;
  • sugar - 4 tbsp. l

The recipe for the steps:

  1. Wash the beets without removing the peel. Put in a saucepan, pour water and send to a strong fire. Boil for an hour until soft.
  2. While the root crop is cooling, process the cabbage, garlic and carrots. Grind all vegetables with chips (garlic can be rubbed).
  3. Now quickly remove the peel from the beets, and then cut as thinly as possible into small cubes. Combine and mix the ingredients.
  4. Separately, boil a liter of water, where to introduce rock salt, regular sugar and ground black pepper. Dry spices completely dissolved.
  5. Pour sunflower oil and fresh lemon juice into the vegetables. With active, but light movements, mix everything.
  6. Place the juicy vegetable mixture in a three-liter jar. Tamp, and then pour in the hot marinade. Roll up the scalded cover immediately.

It is very important to pre-cook the beets until cooked. Then the pickled salad will turn out to be more attractive in appearance, since the vegetable will not lose color during the entire storage time. So you can easily get winter beets with beets!

With hot pickle and vinegar

This recipe will use an unusual method of pickling vegetables. So, first you need to cook cabbage with carrots with spices, and then drain and boil the resulting brine in a suitable pan. Only then can it be added to the vegetable mixture along with vinegar.

For cooking you will need:

  • fresh carrots - 295 g;
  • white cabbage - 2 kg;
  • dill - 12-14 g;
  • water - 3 glasses;
  • table salt - 3 tbsp. l .;
  • table vinegar (9%) - 75 ml;
  • peas and peas - 10 pcs.;
  • bay leaf - 3-4 pcs.;
  • onions - 200 g.

Step-by-step instruction:

  1. Peel vegetables: onion from the husk, cabbage from the upper leaves, and carrots from the peel. Rinse and grind everything.
  2. And also chop fresh dill, which immediately mix with chopped cabbage, grated carrots and chopped onion rings.
  3. Pour boiling water over the mixture (3 cups). Put peppercorns and laurel leaves. Introduce salt. Kneading vegetables with your hands, mix them with spices.
  4. Put the salad under oppression for 3-4 hours, after which drain the brine into a saucepan, bring the mixture to a boil.
  5. At this time, lay a delicious pickled cabbage in clean jars. Tamp tightly, pour boiling brine, which should completely cover the vegetables.
  6. At the end of the process add table vinegar. Roll up or tighten the covers, turn over and wait until the workpiece cools down.

It is important to evenly distribute the used leaves of laurel and peppercorns across the jars if the cabbage with hot brine is laid in several containers. But table vinegar is quite acceptable to replace with apple.

How to make Korean

The last of the options for a delicious pickled cabbage will be cooked with carrots, chili and garlic. The result is a very spicy, spicy and delicious vegetable salad in Korean.

Ingredients for cooking:

  • cabbage (white) - 2 kg;
  • beets - 255 g;
  • carrots - 255 g;
  • head of garlic;
  • chilli to taste;
  • litere of water;
  • rock salt - 3 tbsp. l .;
  • a glass of sugar;
  • vegetable oil - 1/2 cup;
  • vinegar - 70 ml;
  • bay leaf - 2 pcs.

The recipe for the steps:

  1. Dismantle the cabbage into leaves, wash each of them, and shake off the remaining water. Cut the vegetable parts into small rectangular slices.
  2. Peel beets and carrots. Rinse and rub coarsely. Process and finely chop a small pod of hot chili.
  3. Disassemble the head of garlic. Remove husk from each tooth. To grind.
  4. Wash a three-liter jar with soda. At the bottom, place a large bay leaf. Lay layers of cabbage, carrots, chili, beets and garlic. Cover the container for a while.
  5. Pour boiling water into the pan. Introduce oil, rock salt and sugar. Fill the jar with hot marinade, then add table vinegar. Lay the second sheet of laurel, immediately roll up.

It is important to cut the cabbage into slices. This is how Asian chefs prepare pickled salad. But beets are always added raw. Therefore, before serving, you will need to insist the workpiece in the refrigerator for at least a day. Now we know how to make kale in Korean!

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