How to cook a delicious and high-quality pickle for cabbage? Today we learn all the secrets and culinary techniques that allow not only to provide crispy preservation with wonderful spicy compositions, but also to use them for culinary and health purposes.

Classic pickled cabbage

We will begin to learn from the traditional methods of salting cabbage, as grandmothers have always done - our main mentors and wise advisers.

 

Preparation conditions for high-quality brine:

  • We use salt (table) salt without the presence of iodine, otherwise the cabbage will become soft, it will turn out with an unpleasant aftertaste. Choosing the number of white crystals, we take into account that their high concentration is a brake on the formation of lactic acid bacteria. Do not abuse the amount of such spices: 1-3 tbsp. l per liter of water.
  • Liquid from the tap is not suitable for brine because of the high chlorine content. We use exclusively well or filtered water.
  • The prepared composition before pouring is surely filtered to ensure the useful qualities of the brine. The resulting marinade is not only possible, but also needs to be used in food: add to soups, salads or just drink. The thing is that salt is absorbed by the pulp of vegetables or fruits, and the juice coming out of them is combined with the liquid component of the spicy mixture. This creates a real life-giving drink!

 

The method of preparation of classic brine:

  1. To obtain a spicy composition in the traditional style, we remember the elementary “formula” with the word “one”: 1 liter of drinking liquid + 1 tbsp. l table salt + 1 tbsp. l regular sugar.
  2. We dissolve all components of the brine in warm water, add a leaf of laurel and peppercorns, other spices and seasonings. Boil the mixture for several minutes, use in accordance with the proposed recipe.

Culinary techniques of preserving vegetables are always intertwined with specific methods for preparing pickles for pickling or pickling products. We present the most popular culinary techniques for obtaining delicious and healthy dishes.

A quick way to pickle crisp cabbage

In the old days, the processing and harvesting of white vegetables for the winter provided the family with tasty and wholesome food. Nowadays, pickling cabbage in brine does not have such large-scale goals, so the fast way to cook your favorite crispy snack is very popular.

 

Grocery list:

  • vegetable oil - 200 ml;
  • sweet carrots - 3 pcs.;
  • juicy cabbage - up to 3 kg;
  • table vinegar - 100 ml;
  • bottled water - 1 l;
  • laurel leaf;
  • green peppers - 2 pcs.;
  • salt (large without iodine) - 60 g;
  • garlic cloves - 5 pcs.

Order of preparation:

    1. Rinse the heads out thoroughly, dry them with paper towels. We divide the cabbage into 4 quarters, remove the stump, chop the vegetable with straws. We try to get strips of the same length and width so that the salting process occurs evenly. Put the pieces in a glass or porcelain dish.
    2. Coarsely rub the peeled carrots. We release the garlic from the husk, chop with slices. Washed seedless peppers cut into thin strips. Add the prepared products to the cabbage composition, mix everything carefully and effortlessly.
  1. We fill a separate pot with drinking water, put salt, white sugar, a bay leaf, peppercorns (pieces 5), heat the mixture to a boil.
  2. Boil the composition for several minutes, shift the container away from the fire, place table vinegar and oil. Pour the cabbage with the resulting brine.

We leave the cooled dish in the refrigerator, and after an hour we enjoy tasting wonderfully crispy pieces of vegetables.

For the winter in banks

Seasonal blanks are again in fashion, cellars are filled with quality home-made products. Cabbage in banks, as in the good old days, again took its place of honor.

The list of components:

  • carrots - 4 pcs.;
  • laurel sheets - 8 pcs.;
  • coarse salt - 120 g;
  • white-headed vegetable (preferably salted late varieties of cabbage) - 4 kg;
  • peppercorns are used according to preference.

 

Step-by-step preparation:

  1. We clean the sweet carrots, grind on large cells of the grater, put it in a spacious dish.
  2. We free the head of cabbage from the upper damaged leaves, cut into four parts, remove the white core.
  3. Shred the cabbage with straws, add to the carrot composition, mix everything well, put it on previously sterilized glass cylinders. Between the formed layers we throw the sheets of laurel and peppercorns, periodically lightly tamp the products.
  4. We heat a liter of purified water. We spread laurel sheets, table salt, granulated sugar in boiling liquid. Boil the mixture for 10 minutes, cool to a warm state, filter the composition.
  5. We put the jars in deep plates, where the excess juice generated during fermentation will drain. Fill the cabbage with warm brine, cover with a clean cloth (gauze), leave for 3 days at room temperature.
  6. We periodically pierce the cabbage with a wooden stick, reaching it to the bottom of the containers, releasing the accumulated gases. We remove the foam that appears with a slotted spoon.
  7. After the due time, we send the product to the cellar, basement, other room intended for storage of winter blanks.

Crispy cabbage from a can - a real lifesaver! And cook delicious borsch from it, and start the pies, and we will improve our health.

Hot pickle with vinegar

One of the most popular ways to cook appetizing snacks is hot cabbage marinated in hot pickle with vinegar. The technological process is really very simple and fast, accessible even to inexperienced hostesses.

 

Required Products:

  • cabbage - a large head of cabbage;
  • acetic acid 70% - 1 tbsp. lon a 3 liter jar.

We pay special attention to the fact that the composition of the presented recipe contains exclusively white-headed vegetable and acetic acid. Sugar, salt, carrots, other components are not only not needed here, but are not used in principle. The resulting salting can be stored even at room temperature!

Cooking process:

  1. We process cabbage in the usual way. We divide the head into parts, chop the straws, place in a 3-liter sterilized container, slightly seal. If we use smaller containers, then we change the amount of acid: take 1 tsp for a 1-liter cylinder. vinegar.
  2. We boil bottled water, add the essence, pour the composition into jars with the placed product. We pierce the cabbage with a long knife or a wooden stick to the bottom, releasing excess air. Tanks must be filled to the top.
  3. Tightly roll up the cans, turn over, cover with a small blanket, keep in this state until completely cooled. Instead of acetic acid, you can add citric acid.

 

Original salting for the winter is a universal product. If desired, use it in borscht, soups, side dishes, and many other excellent dishes.

Cabbage salad with vegetables in brine

The constant success of the snack lies not only in the composition of the appetizing cuts, but also in the way of its spicy impregnation.

Grocery list:

  • lean oil - 80 ml;
  • onions - 2 pcs.;
  • apples (necessarily sour) - 2 pcs.;
  • regular sugar - 30 g;
  • sweet pepper - 1 pc.;
  • white cabbage - 1 kg;
  • ripe tomatoes - 2 pcs.;
  • table salt - 25 g;
  • vinegar (3%) - 20 ml;
  • clove bud;
  • leaf of laurel, peppercorns.

 

Cooking:

  1. We sort all vegetables, select exclusively fresh and high-quality specimens. We free the head of cabbage from the upper withered leaves and stalks, chop the cabbage into strips, gently rub, without damaging the delicate strips.
  2. Peel the onion from the husk, cut into cubes. We divide tomatoes into 8 parts. Thinly chop the sweet carrots, seedless peppers, as well as apples, removing the core from the fruits.
  3. For an appetizing salad, we arrange vegetables with special attention. The thinner we cut the cabbage, the more beautiful it will look in the finished dish. Do not forget about the aesthetics of food.
  4. We make salad dressing. To do this, heat a liter of drinking water in a saucepan, pour sugar and salt. We boil the composition for 10 minutes, at the end of the process add oil and vinegar.
  5. We combine the products in one bowl, mix thoroughly. We prepare liter jars in advance, place in each a laurel leaf, throw a few peas of pepper. We spread the cabbage composition in the containers, fill the cylinders with the resulting brine.
  6. We sterilize the workpieces for 15 minutes, then tightly cork with screw caps, turn the mouth down, cover with a towel. We check the cooled cylinders for leaks, we send them to the room for storing winter blanks.

After a week, you can try the resulting dish to see the matchless taste of cabbage salad with vegetables.

Cooking in Gurian

Sunny Georgia, the gentle sounds of melodious melodies and a table full of various dishes. Among all this feast, one cannot but notice the plate with cabbage, which attracts with its bright colors.

 

Necessary components of the dish:

  • beets (certainly sweetest and the most red) - 6 pcs.;
  • salt (not iodized), granulated sugar - 250 g each;
  • parsley, zira, clove buds (3 pcs.), laurel leaves, allspice;
  • chili pods - 6 pcs.;
  • fresh cabbage - 10 kg;
  • horseradish roots, heads of garlic - 150 g each

Cooking Technology:

    1. First of all, we proceed to the preparation of the brine, as it should completely cool. Pour 5 liters of well / bottled water into bulk enameled dishes. Pour salt and sugar, throw spices and seasonings, heat the composition to a boil, set aside from the fire.
    2. Remove the top leaves from the cabbage, cut the heads of cabbage into slices, as if it were a sweet watermelon. Shred the parts of the vegetable with straws or squares. Gurian mistresses divide the forks into segments or sectors.
    3. Pods of hot pepper chopped rings.We clean the horseradish and beets, cut into very thin plates. We free the cloves of garlic from the husk, divide into slices or use as a whole. Finely rub a horseradish root.
  1. We place the cabbage in layers in the prepared container (enameled bucket, tank, tub), shifting thin strips of the remaining components of the dish.
  2. Having finished the design of vegetables, fill them with warm brine, leave them under oppression for three days. Do not forget to often pierce the mass with a wooden stick, releasing gases, activating the process of pickling.

If the cabbage is designed for quick consumption in Guria, then after 4 days you can serve the savory appetizer to the table. Otherwise, we send salting to the basement.

Daily cabbage in brine

Small city premises do not allow to store a lot of canned vegetables, but cabbage in instant brine does not require large areas.

Ingredients Composition:

  • sweet carrots - 6 pcs.;
  • white-headed vegetable - 2 kg;
  • rock salt - 60 g;
  • cloves of garlic - 5 pcs.;
  • granulated sugar - 150 g;
  • daikon or radish - 1 pc.;
  • vinegar (9%), lean oil (you can also olive) - 150 ml each;
  • filtered water - 1 l.

Cooking Technology:

  1. We process cabbage, shred straws, place in a wide basin.
  2. We clean root vegetables, cut into thin cubes or rub coarsely - decide to taste. We send vegetables to the white component of the dish. Mix everything carefully, put in sterilized jars, seal the composition. We select spices and aromatic mixtures in the desired quantity - there are never too many seasonings!
  3. A few words about garlic. We often notice that in the prepared preservation, the teeth “turn blue”. Universal advice! Having released the slices from the husk, we discard the damaged specimens, the rest are soaked for 3 hours in cold water. We use garlic in whole or in crushed form, attach to the rest of the prepared products.
  4. For the sharpness of the dish, you can add chopped circles of chili peppers.
  5. We heat drinking water in a pan, pour salt and sugar, boil the mixture. Add vinegar and oil at the end. Fill the cabbage mass with marinade, pierce with a stick, so that the fragrant brine takes the place of the released air. A day later, we treat our family and friends with a sumptuous snack.

We set the blank on the balcony. After the first light frost, the dishes will acquire especially piquant and very pleasant notes.

Delicious Pickled Cauliflower

Red-headed vegetable is able to instantly transform the simplest salad, make it a true decoration of the festive table. Delicious brine for cauliflower will be the source of delicious food.

 

Required Products:

  • salt (only coarse grinding without iodine) - 300 g;
  • regular sugar - 300 g;
  • red head of cabbage;
  • vinegar essence (70%) - 120 ml.

Cooking:

  1. We fill the dishes with 5 liters of purified water, dissolve salt and sugar in it, add spices and spices, heat the liquid to a boil. Pour in the acid, mix, cool the composition, then filter.
  2. To get rid of dirt and small insects, who also love cauliflower, we leave the heads for half an hour in a slightly salted aquatic environment.
  3. We get vegetables, rinse, dry with napkins. Thinly chop the forks divided into parts. Lightly grind the cut, adding a small amount of salt, and then put it in a clean pan or glass containers. We ram the vegetable mass, fill it with a warm spicy composition. Then we proceed in the usual way.

Delicious brine for cauliflower is enriched with a high content of vitamins that have come into the liquid from a healthy vegetable.

The culinary traditions of the preparation of brine for vegetables cannot be taken as a kind of dogma. Each recipe is just a recommendation by its author. Talented improvisation will allow us to create equally delicious compositions of our favorite dishes.

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