Instant marinated cabbage with bell peppers is an excellent option for a succulent juicy vegetable snack. From the simplest components in a short time you can make an unusually tasty and nutritious dish. Using all kinds of original techniques, you can cook it in different ways.

Classical pickled cabbage with instant bell pepper

First, consider the simplest method by which pickled cabbage with bell peppers and fresh carrots is cooked very briefly.

Moreover, in order to execute this version of the snack, a minimum of initial products is required:

  • small forks of fresh cabbage (about one kilo);
  • medium-sized pod of sweet pepper;
  • raw carrots.

For special fill:

  • two glasses of plain water;
  • 90 g of vinegar (based on the solution of 9%);
  • half a glass of lean (preferably olive) oil;
  • half a glass of sugar;
  • a couple of spoons of salt.

How to cook such a dish:

  1. Heat water in a saucepan. Then introduce sodium chloride and all sugar along with butter. When the solution boils, the pan must be immediately removed from the stove and add vinegar. Now our marinade is almost ready.
  2. Rub the peeled carrots, then chop the pepper with straws and chop the cabbage randomly.
  3. Gather vegetables and mix thoroughly but carefully.
  4. Put them in jars and pour fresh marinade. Do not tamp.
  5. Banks cork. After cooling, rearrange them in the refrigerator.

The original snack will be finally ready in about 12-14 hours.

With garlic

Quick pickled cabbage will be much tastier if you add a little garlic to the recipe.

The recipe, in addition to two kilos of cabbage, involves the use of:

  • 2 tbsp. water;
  • pairs of garlic cloves;
  • 400 grams of fresh carrots;
  • a pair of paprika peppers of medium acute size;
  • 140 milliliters of olive oil;
  • 3 sheets of laurel;
  • 60 grams of salt (preferably fine);
  • 7 peppercorns;
  • 90 grams of granulated sugar.

The cooking method is largely similar to the previously described option:

  1. The first step is to wash and peel the vegetables (if necessary). Then they need to be crushed. You just need to chop the cabbage, chop the pepper with straws, and rub the carrots.
  2. Mix the products and carefully transfer them to jars. Add chopped garlic to each of them.
  3. Now you can do the marinade. In already boiling water, immediately add the remaining components and cook for 4 minutes.
  4. Pour the vegetables with the prepared hot solution.
  5. Gently close the jars with plastic lids, and after final cooling send them to any cool place (for example, a cellar).

It’s not long to wait. Literally the next day you can safely take the sample. The resulting cabbage is crispy and unusually fragrant.

Tasty recipe:cabbage provence

Tasty salad with onions

Using the original express method, you can easily prepare an amazing salad. A small amount of onions will give it a special zest. Cabbage, pickled with bell pepper, is made by dry method.

To cook it, except for a small one, up to a kilogram, a fork of cabbage, you should take:

  • 200 grams of fresh carrots;
  • the same amount of pepper (not hot);
  • as many onions;
  • half a glass of olive oil;
  • two tbsp. l salt;
  • half a glass of granulated sugar;
  • the same amount of ordinary vinegar 9%.

The method of preparation of delicious pickled cabbage:

  1. First, chop the forks of cabbage as finely as possible. It’s better to take for this young cabbies, in which there are no rough veins.
  2. Chop the remaining vegetables as finely as possible. Here you will need a sharp knife or grater.
  3. Put the cabbage first in a spacious dish, sprinkle it with sugar and salt, mash a little and leave it in this state for 8 - 10 minutes.
  4. Add the remaining chopped vegetables.
  5. Pour vinegar and oil at the same time.
  6. Mix gently.
  7. Cover the vegetable mass with a plate. Set on her oppression.

Literally after 2 hours, the original salad can be tasted. And the most impatient and hungry can start tasting immediately, without wasting time waiting.

Pickled cabbage with bell peppers for the winter

Some mistresses mistakenly believe that for a long time cabbage should be harvested exclusively in pickled form. To refute such a statement, it is worth considering a salad recipe that can easily be stored until spring.

To do this, you should definitely take:

  • 2 kilograms of sweet pepper;
  • 2 kilograms of fresh cabbage;
  • 3 cloves of garlic.

To fill:

  • liter of plain water;
  • 60 grams of ordinary fine salt;
  • 150 milliliters of vinegar 9% and any sunflower oil;
  • 25 grams of sugar.

This salad is prepared very simply:

  1. Cabbage needs to be chopped. Crumble peeled peppers. Gently chop the garlic into slices.
  2. Mix the products and then put them in clean, pre-sterilized jars.
  3. To cook marinade for cabbage, you must first dilute salt and sugar in water. After this, boil the resulting solution. Then add all the oil to it and hold the mixture on fire for 5 minutes. At the final stage, introduce vinegar and quickly remove the container from the stove.
  4. Pour the vegetables with fresh hot marinade. This must be done very carefully.
  5. Sterilize jars of salad. For liter it will take 25 minutes.
  6. Roll up prepared containers and wrap tightly. After cooling, they can be removed to the cellar.

In winter, such a salad will be a real find.Due to sweet pepper, it will have a rather pleasant and original taste.

Piquant dish with ginger

Proponents of good nutrition will like instant pickled cabbage with bell pepper and ginger.

For such an amazing recipe, the following required products will be needed:

  • 1 large head of cabbage (about a couple of kilograms) of cabbage;
  • 70 grams of ginger;
  • 5 cloves of garlic;
  • 1 carrot;
  • 1 pod of sweet pepper.

To fill:

  • 1.5 liters of drinking water;
  • 3 leaves of laurel;
  • 125 grams of sugar;
  • 140 milliliters of vinegar (namely apple);
  • 85 grams of olive oil;
  • 90 grams of ordinary table salt;
  • 2 grams of ground pepper.

How to cook this piquant salad:

  1. Gently chop the vegetables with straws.
  2. Cut the peeled ginger root into thin slices.
  3. Collect all these crushed products in one container and mix.
  4. Boil water for pouring (marinade). Then add the ingredients listed there and cook for 6 to 7 minutes. Then extinguish the flame of the burner and only then add vinegar.
  5. Pour the prepared marinade into a container with a vegetable mixture. The liquid should completely cover the products.
  6. Above put arbitrary oppression. After final cooling, the container must be rearranged in the refrigerator.

Almost the next day, amazing crunchy cabbage can be tasted. Due to ginger it will be not just a salad, but a spicy vitamin snack.

"Ukrainian Kryazhka"

This recipe deserves special attention. He got his name not by accident. After all, “kryzh” in translation into Russian means “cross”. Therefore, a head of cabbage is cut with a cross into 4 equal parts. Hence the “kryazhka”.

Such an unusual option requires:

  • 1 kilogram of cabbage;
  • 2 large carrots;
  • 1 piece of bell pepper;
  • 4 cloves of garlic;
  • caraway seeds (0.5 teaspoon).

To fill:

  • sunflower oil (0.5 cups);
  • 100 milliliters of vinegar 9%;
  • litere of water;
  • 75 grams of sugar;
  • 60 grams of salt;
  • 5 peas of black and 4 allspice.

To cook quick pickled cabbage according to this original Ukrainian recipe, you must:

  1. Head of cabbage, without removing the stump, cut neatly into 4 equal parts.
  2. Put the pieces in a pot with already boiling water. Cook over low heat for about 10 minutes.
  3. Remove the cabbage with a slotted spoon. Transfer it to a clean container and pour cold water on it. As you heat up, water needs to be changed periodically.
  4. Crush carrots and peppers with straws, and peeled garlic is best passed through a special press.
  5. To fill in boiling water, enter all the components indicated by the recipe. Cook them together for 6 minutes and turn off the heat. Then add vinegar and chopped carrots with pepper.
  6. Sprinkle the cooled cabbage with garlic and caraway seeds.
  7. Pour it with marinade, and on top set a plate with any load.
  8. After cooling, put the container with the yoke in the refrigerator.

In a day, the Ukrainian “kryazhka” will be ready. Before serving, it is necessary to pour it with pepper and carrot marinade. If desired, cabbage can be cut into smaller pieces already in a plate.

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