Pickled, sauerkraut or salted cabbage is an excellent appetizer on the winter table. It always comes in handy - be it a holiday or a regular family dinner. There are many different cooking methods, for which most often this vegetable is chopped into thin strips. However, there is an opinion that large cutting of products contributes to longer storage and also helps to preserve their beneficial properties.
Therefore, in this collection of recipes we will prepare cabbage, cut into large pieces. It turns out no worse. Yes, and cutting vegetables in this way reduces the amount of time spent preparing for marinating. But, before we start, I’ll share with you the secrets of properly preparing and storing delicious pickled cabbage.
The first thing I would like to draw your attention to is the removal of oxygen from the mass of vegetables. This is necessary to stop the proliferation of microorganisms that lead to spoilage of the dish. Oxygen removal is achieved by tightly packing the cabbage into jars. As a result, the juice released by the vegetable displaces excess air.
The brine with which cabbage is poured not only protects vitamin C from destruction (and its content in this vegetable is quite high), but also promotes the fermentation process. Therefore, it is necessary to ensure that the vegetables are completely covered with the marinade.
Temperature is also important for proper fermentation. It is advisable to maintain the temperature within 15 – 22 degrees. At higher temperatures, unwanted microorganisms begin to multiply in the product.
Therefore, immediately after cooking, jars of cabbage are kept for some time at room temperature, and then transferred to a cooler place (8 - 12 degrees) until the end of the fermentation process. The prepared snack is stored in the refrigerator.
Now, knowing the intricacies of the marinating and storage process, you can begin to get acquainted with the recipes.
A simple and quick way that allows you to get a tasty, crispy addition to the main dish. Salting cabbage pieces takes place in two stages. The first is cutting vegetables and putting them in jars. The second is preparing the brine, which is immediately poured over the vegetables. As you can see, it's really simple and doesn't take much time.
To obtain a spicy marinade, in addition to salt and sugar, you can add any spices and herbs. Cook the way you like best. Then this dish will not disappoint you! And one more small but very important piece of advice.
Before you start filling the jars, be sure to sterilize them - over steam or in the oven, whichever is more convenient and familiar to you. Also remember to boil the lids. This necessary measure will protect the product from spoilage and will facilitate long-term storage.
List of ingredients for a 3-liter jar:
Cabbage – 2.5 – 3 kilograms
Vinegar essence 70% - 1.5 teaspoons
For 1 liter of brine:
Sugar – ½ cup
Salt – 1.5 tablespoons
Cooking method:
Cut the cabbage into large pieces. We compact the jars quite tightly.
While we are working on the cabbage, immediately put water on the fire for the marinade.
For one bottle, depending on how tightly the cabbage is packed, you need to boil about 2 liters of water. So add a glass of sugar and 3 tablespoons of salt.
Pour the marinade into the jar, up to the neck. Pour in 70% vinegar. Roll up the container, turn it over, and let it cool.
This snack is stored in the basement or in the refrigerator. When serving, you can season with vegetable oil and garnish with sprigs of fresh herbs.
Enjoy your preparations!
Instant pickled cabbage recipe
My favorite recipes are those that are not only tasty, but also quick. I would like to offer you one very interesting recipe “with a twist” (more on that below). You only need half an hour to marinate this cabbage, and you can serve this delicious appetizer to the table the very next day.
The secret ingredient I wrote about above is juniper berries. They add a sweetish, tart taste and subtle aroma to the finished dish. By the way, Russian chefs came up with the idea of using these berries when pickling cabbage. After which this method took root in European countries, but in our country they began to forget about it.
Therefore, if you have the opportunity to purchase aromatic berries, be sure to try adding them.
Let's start!
List of ingredients:
Cabbage – 1.5 kilograms
Carrots – 2 pieces
Garlic – 1 head
For the marinade:
Water – 0.5 liters
Sugar – 100 grams
Vegetable oil and 6% vinegar - 100 milliliters each
Salt – 1 tablespoon
Black pepper - 6 peas
Cumin – 1 tablespoon
Cloves – 2 – 3 buds
Bay leaf – 2 pieces
Juniper – 5 berries
Cooking method:
Place the coarsely chopped vegetables in a suitable sized bowl.
Pour the required amount of liquid into the pan, dissolve salt, sugar, and vinegar in it.
The main advantage of the marinade prepared in this fairly common way is that the cabbage is ready for use literally immediately. But don’t rush to eat everything at once - let your preparation brew in the refrigerator for a couple of days and the result will delight you with a bright, rich taste!
Pour in oil, add spices. After boiling, boil for 2 minutes.
Pour the marinade over the vegetables, mix, and place pressure on top. Place it on the bottom shelf of the refrigerator.
The next day, put the cabbage in jars and seal them with lids. This preparation is stored at a temperature of 0 - 4 degrees for 7 to 10 days.
A few words about cooking containers. To marinate cabbage, it is best to use enamel dishes or food-grade stainless steel. Aluminum is not suitable for these purposes. Since during prolonged contact with food, an oxidation process occurs and the snack will not only darken and turn gray, but will also acquire a metallic taste. Good luck with your preparations!
Cabbage slices marinated with beets
A bright, aromatic snack will not leave you indifferent. It has everything in moderation: a little spice, a perfectly calculated amount of vinegar and sugar. Try making this pickled cabbage – it will amaze you with its delicate taste.
For this preparation, choose dense heads of late varieties of cabbage, then they will retain their shape and will not fall apart when slicing, and when pickled they will have a pleasant “crunch.” Another condition for obtaining crispy cabbage is the temperature of the marinade with which it is poured - it must be hot.
Cabbage with beets is a fairly popular appetizer that goes well with meat dishes and potatoes. There are many options for its preparation. This one can be called a classic. Let's start!
List of ingredients:
Cabbage – 1 kilogram
Beets – 1 piece
Garlic – 2 – 3 cloves
For the marinade:
Water – 0.5 liters
Sugar - 1.5 tablespoons
Salt – 1.5 teaspoons
Vegetable oil - 25 milliliters
Vinegar 9% - 50 milliliters
Bay leaf – 1 - 2 pieces
Black peppercorns, coriander seeds - to taste
Cooking method:
Chop the cabbage, beets and garlic.
Place vegetables in layers in clean, sterilized jars.
Add salt and sugar to the marinade water. After boiling, add the remaining ingredients.
The principle of preparing the marinade is the same in all recipes - the ingredients are thoroughly mixed in a saucepan with water, and then brought to a boil.
The only difference is in the spices and spices that each housewife adds to her taste. As a result, the same dish on different tables acquires different flavors.
Pour the marinade, roll up the jars.
We wrap the inverted cans with a blanket. After cooling, put it in a cool place. This product stores very well. So, if you want to cook a delicious and beautiful dish, pay attention to this simple recipe.
Enjoy your preparations!
Spicy cabbage with beets for the winter, pieces in a jar
You will definitely love this easy-to-follow recipe for cabbage with beets. This appetizer can be served immediately or prepared for future use to enjoy the taste of your favorite dish in winter.
For pickling, it is best to take young cabbage; it will turn out soft and quite crispy. If you still use a vegetable that was harvested later, then increase the amount of salt by a couple of tablespoons and sugar - at the rate of 2 - 3 tablespoons per kilogram of cabbage. Sugar will speed up the fermentation process, and you can rest assured about the result.
List of ingredients for 4 three-liter jars:
Cabbage – 4 kilograms
Beets – 1 kilogram
Bay leaves – 16 pieces
Hot capsicum – 4 pieces
Garlic – 1 head
Black peppercorns – 1 tablespoon (not heaped)
Dill - 4 - 5 umbrellas per jar
For the brine:
Water – 6 liters
Salt, sugar, vinegar 9% - 8 tablespoons each
Cooking method:
Cut the beets into half rings, cabbage into large pieces.
Lightly tamping, place the prepared vegetables, spices and spices in the jars, alternating layers.
For the marinade, boil 5 - 6 liters of water, dissolve salt, sugar and vinegar in it in equal quantities. Pour into jars up to the neck.
The amount of spices can be easily adjusted to taste. As for salt, add it in such an amount that the marinade turns out like a slightly over-salted broth.
Sterilize jars of snacks in boiling water for 15 – 20 minutes. We turn the rolled up jars over, wrap them, and leave them like this for at least 8 hours.
After which we remove the blanket and, without turning it over, let the jars cool completely. Store in a cool, dry place.
Unfortunately, cabbage loses its crunch over time, so it is recommended to store it for no more than one season. However, the appetizer prepared according to this recipe flies away very quickly, so it is unlikely to have time to lose its quality.
Video recipe: How to cook pickled cabbage with beets and carrots
See a simple step-by-step recipe for a tasty and healthy preparation. You can try this cabbage the very next day, and if you prepare more, store it in the refrigerator for no more than 10 days.
Pickling is the best way to prepare cabbage for the winter. And by adding various vegetables and spices, we get a real vitamin bomb with amazing taste. This appetizer, as you can see for yourself, is prepared quite simply and quickly, and can become a decoration for any table. I wish you pleasant moments in the kitchen and inspiration.
We all love cabbage. And I think there is a reason for it. After all, it has so many useful qualities that there is no point in listing them. Because everyone has known about this for a long time. But usually we stew it or cook cabbage soup from it. Also for winter or. But today I would like to pay attention to recipes in which it will be beautiful, tasty and spicy.
Of course, there are so many recipes that every housewife probably has her own favorite. But look more closely: are any of them in Georgian? If so, not everyone has it. But that’s okay, you can always correct this situation by adding another one to the cookbook. And I will help you with this.
Prepare a lot of cabbage forks in advance. Also stock up on hot capsicum or ground red pepper. And forward. Just keep in mind that you always adjust the severity to suit yourself. Maybe the proportions that I will indicate to you will be too small or, on the contrary, too much. It's all a matter of your taste. Now let's roll up our sleeves and get going!
Using this method you will get an excellent snack. The most important thing is that you can eat it after 3–4 days. If you leave it to marinate a little longer, then it will taste even better. And from the photo below you can see what a beautiful color it is!
Ingredients:
- White cabbage – 3 kg;
- Beetroot – 1.5 kg;
- Garlic – 2 heads;
- Hot pepper – 3 pcs.;
- Water – 1 l.;
- Salt – 2.5 tbsp. l.
Preparation:
1. First, let's prepare the brine. Dissolve salt in warm water. Let's set it aside for now.
In the recipe, the amount of salt is indicated for 1 liter of water, but we will need 2 - 3 times more.
2. Next we deal with cabbage. Remove the top leaves from the head of cabbage. They are, as a rule, usually unsightly in appearance. Because they are a little dirty and scratched. That's why we just throw them away. Then we cut the fork in half and divide each part into another 3 - 6 pieces, depending on the size of the cabbage.
3. Then we clean the beets. It needs to be cut into circles about 3 mm thick. And peeled garlic into large pieces. We also chop the hot pepper into rings along with the seeds.
If you do not want the cabbage to be very spicy, then remove the seeds from the pepper. That's where all the spice lies.
4. Now in any container (saucepan, plastic bucket, bowl) we place vegetables in layers: beets, cabbage, beets, celery, peppers, garlic. We repeat this until the end. But beets should complete the layers.
5. Fill with cold brine to the very top and leave to salt at room temperature for 3 – 5 days. Then we transfer them to jars along with the liquid and store them in a cool place.
I want to eat such delicious cabbage right away. Therefore, it is not stored for a long time. And when it runs out, I do more.
Instant Korean-style cabbage in large pieces
I just love this recipe. It makes such a wonderful appetizer that it goes with any dish. It cooks quite quickly. This means that on the same day you will be able to eat it. Therefore, having prepared it during the day, you can serve it on the table in the evening.
Ingredients:
- White cabbage – 2 kg;
- Carrots – 2 pcs.;
- Garlic – 1 head;
- Turmeric – 1 tsp;
- Seasoning for Korean carrots – 15 g;
- Ground red pepper – 1 tsp;
- Vegetable oil – 200 ml;
- Vinegar 9% – 150 ml;
- Water – 1 l.;
- Salt – 2 tbsp. l.;
- Sugar – 200 gr.
Preparation:
1. Cabbage can be divided into leaves and each cut into large squares of 3 x 3 cm. But this is quite labor-intensive. Therefore, we divide the head of cabbage in half and cut each part into pieces. And only now we divide these parts into leaves.
2. Peel the carrots and grate them on a Korean carrot grater. If there is none, then use a coarse grater or cut into strips with a knife.
3. Place in a pan in layers: cabbage, carrots. Do this until the vegetables run out. And pour boiling water over everything.
With this treatment, vegetables will noticeably decrease in size and become softer.
4. Prepare the marinade. To do this, pour water into another pan and add salt and sugar. Bring to a boil. Then add vinegar and boil again.
5. Pour vegetable oil into a frying pan and add turmeric. Stir and heat.
6. Drain the water from the vegetables. Add seasoning and pepper and mix well. Then add the heated oil with turmeric. It will give our salad a beautiful color.
7. Oh, by the way, we forgot about garlic. We clean it and chop it finely. Add it there and stir everything again.
8. Now pour in the marinade. It should completely cover the cabbage. Cover the pan with a lid and let cool. Then put it in the refrigerator for 6 hours.
Mmmm, what a smell! My mouth is already watering, I’m afraid she won’t last this time. Let's move on to the next method.
Cabbage marinated with beets and red pepper - spicy and very tasty
The beets make our white cabbage very beautiful. But that doesn't mean it doesn't add its own flavor. But usually I don’t make it spicy. And this time I decided to add a twist - hot red pepper. She turned out so vigorous. We will pour hot marinade so that you can eat it the next day. And cold ones will have to wait two to three times longer.
Ingredients:
- White cabbage - 1 fork;
- Beets – 1 pc.;
- Garlic – 1 head;
- Red pepper – 1 tsp;
- Bay leaf – 4 pcs.;
- Black peppercorns – 1 tsp;
- Salt – 2 tbsp. l.;
- Sugar – 6 tbsp. l.;
- Vinegar 9% – 150 ml;
- Vegetable oil – 1/2 cup;
- Water – 1 l.
Preparation:
1. Cut the cabbage into two halves. And then each into squares 3 x 3 cm. The beets can be chopped into strips or circles, there is no difference in this. And we also cut the garlic into slices.
2. Place a saucepan on the stove into which we pour water, oil and vinegar. Also add salt and sugar. All this needs to be boiled.
3. Place in a container in layers: cabbage, beets, garlic, bay leaf, peppercorns and red peppers.
4. By this time the brine has been prepared. We fill it with the contents to the very top. Place a plate and weight on top. Leave at room temperature for 24 hours.
It is better to store this cabbage in the refrigerator.
Recipe for spicy Chinese cabbage in Korean for the winter in a jar
Have you ever tried such a delicious thing? I did it for the first time last year and didn’t regret it. I'm doing it again this year. It keeps very well until spring. It turns out spicy, which is perfect for the cold season. I ate it and immediately warmed up!
Ingredients:
- Beijing cabbage – 1 kg;
- Garlic – 1 head;
- Hot pepper – 2 pcs.;
- Ground coriander – 1/4 tsp;
- Water – 2 l.;
- Salt – 3 tbsp. l.
Preparation:
1. Remove damaged upper leaves from the head of cabbage. Cut it in half, and then each half into another 2 - 4 parts. Place in the pan very tightly.
2. Make the brine. Pour 2 tbsp salt into 1 liter of regular cold water. l. Stir and pour into cabbage. Cover the top with a plate and place the weight. leave in this position for a day.
For 1 kg. cabbage takes 1 liter of brine.
3. Grind the garlic and hot pepper in a meat grinder or using a blender. Add coriander and mix everything.
4. Remove the cabbage from the brine. Lubricate each leaf with the mixture and place it in a clean jar.
At this point, it is better to wear gloves to avoid getting burned by the pepper.
5. Add 1 tablespoon of salt to boiled water and cool. Fill the contents of the jar with cold water and close the nylon lid. Store in the cold.
I hope you liked our recipes. You can try them all and choose the one that suits you best. Just don’t forget to prepare Peking for the winter. This will be a highlight in your cellar or pantry. I am sure that now you will have something to surprise your guests!
Step-by-step recipes for preparing pickled cabbage in pieces and various options
2018-10-12 Galina KryuchkovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
1 gr.
5 gr.
Carbohydrates
8 gr.82 kcal.
Option 1: Recipe for classic pickled cabbage in pieces
It is more convenient to prepare pickled cabbage in pieces than to ferment it. The product is ready for use within a few days, since there is no need to wait for the fermentation process to complete. In addition to clean water, salt and spices, you will need vinegar or citric acid. The ingredients are indicated for two forks of cabbage. Add hot pepper as desired.
Ingredients:
- 4 kg cabbage;
- 300 gr. carrots;
- 18 gr. garlic;
- 400 ml vegetable oil;
- 180 ml table vinegar;
- 2 liters of water;
- 200 gr. salt;
- 10 peppercorns;
- 400 gr. Sahara;
- 5 bay leaves;
- 50 gr. dill seeds;
- 15 gr. red pepper.
Step-by-step recipe for classic pickled cabbage in pieces
Wash the carrots and grate coarsely.
Cut the cabbage into 10 cm squares.
Measure out the required amount of water. Dissolve salt and sugar in it.
To improve the taste of pickled cabbage in pieces, select a good set of spices and add to the water.
Boil water with spices.
Cut the hot pepper into rings.
Crush the garlic and mix with the carrots.
Choose a convenient container for marinating, for example, an enamel pan.
Layer cabbage and carrots.
Add vinegar and vegetable oil to the water with spices.
Pour this marinade over the cabbage in the pan.
Place a plate or cutting board on top of the cabbage. And place pressure on top, for example, a jar of water.
The next day the cabbage will be salted. Remove it from the cooled marinade and squeeze it out. Cut the onion into rings, add salt and sprinkle with lemon juice. Stir cabbage and onion and serve.
Option 2: Quickly prepare pickled cabbage in pieces
This dish can be ready in two hours. The main thing is to correctly observe the proportions for pickling cabbage in pieces. Sometimes the recipe is called a quick vitamin salad. Not everyone eats garlic on weekdays, but even without it, the taste of the dish will not suffer.
Ingredients:
- 500 gr. cabbage;
- 2 bell peppers;
- 1 clove of garlic;
- 1 carrot;
- 220 ml water;
- 20 ml vinegar;
- 10 ml vegetable oil;
- 12 gr. salt;
- 1 bay leaf;
- 2 gr. coriander;
- 5 gr. dill.
How to quickly cook pickled cabbage in pieces
Wash the vegetables. Remove the seeds from the pepper.
Grate the carrots.
Chop the pepper.
Cut the cabbage into small oblong pieces.
Now prepare the marinade. To do this, add all the spices to the water.
Boil the marinade and simmer for five minutes.
Stir the vegetables and crush them lightly with your hands.
Place the vegetables in a saucepan and pour boiled marinade over them.
Place a weight on top.
Once the marinade has cooled, taste the cabbage after about a couple of hours. When serving, add olives to the salad. Place the remaining pickled cabbage in pieces into a jar, cover with a lid and place in the refrigerator.
Option 3: Pickled cabbage pieces with viburnum and cranberries
The taste of juicy cabbage is complemented by the slight sourness of cranberries and the bitterness of viburnum. On a table with scarlet berries, it looks elegant and smells like a holiday.
Ingredients:
- 1 carrot;
- 1 kg cabbage;
- 2 gr. caraway;
- 5 gr. juniper;
- 10 gr. dill;
- 5 pieces. allspice;
- 120 ml vegetable oil;
- 40 gr. viburnum;
- 50 gr. cranberries;
- 1.1 liters of water;
- 1 tbsp. l. salt;
- 0.5 tbsp. l. Sahara;
- 80 ml table vinegar.
How to cook
Cut the cabbage into pieces.
Make a marinade from water and spices (dill, pepper, cumin, juniper).
Crush the viburnum berries with a mortar and then rub through a sieve.
Add viburnum puree to water and boil.
Grate the carrots.
Place cabbage, cranberries and carrots in a convenient container.
Mix the hot marinade with oil and vinegar, and then pour into the pan with the food.
Place a press on top.
Once the marinade has cooled, move the pan to a cool place.
After two days, beautiful and tasty pickled cabbage pieces with berries are ready. Remove it from the marinade, add fresh herbs and vegetable oil to taste.
Option 4: Pickled cabbage pieces with beets and radishes
Ingredients:
- 370 gr. beets;
- 280 gr. carrots;
- 3 kg cabbage;
- 150 gr. radishes;
- 3 bay leaves;
- 10 pieces. allspice;
- 50 gr. Sahara;
- 1 handful of dry dill;
- 5 cloves of garlic;
- 1.5 liters of water;
- 90 gr. salt;
- 225 gr. apple cider vinegar.
Step by step recipe
Remove wilted leaves from cabbage. Then cut along with the stalk into large squares.
Remove the skins from radishes, carrots and beets.
Grate these vegetables on a coarse grater.
Crush the garlic and mix with the vegetables.
To marinate cabbage in pieces, place it interspersed with grated vegetables and dry dill.
Pour salt, sugar and spices (dill, pepper, bay leaf) into the water.
Boil the marinade and then cook for another ten minutes.
Pour apple cider vinegar into the marinade.
Pour marinade over vegetables.
Place the press.
The next day the cabbage will take on a pleasant crimson color. Cut large pieces into convenient portions, top with a salad of grated vegetables and sprinkle with oil. This recipe is the most popular. In the fall, my grandmother pickled this cabbage in 10 liter pans and stored it on the balcony. Then she put it in three-liter jars and distributed it to her grandchildren.
Option 5: Pickled cabbage pieces with apples for the winter
You will need medium-sized and green apples. This cabbage has a pleasant apple aroma and unusual taste.
Ingredients:
- 3 kg apples;
- 3.5 kg cabbage;
- 2 liters of water;
- 4 things. carnations;
- 1 tbsp. l. dill;
- 7 cloves of garlic;
- 6 pcs. pepper (peas);
- 140 gr. Sahara;
- 70 gr. salt;
- 180 ml vinegar (apple vinegar);
Step-by-step instruction
You will need medium-sized apples with smooth skin and no wormholes. Wash them and pierce them with a fork to the core.
Cut the cabbage into oblong pieces.
The garlic must be peeled and left whole.
Pour water into a saucepan and place on fire.
Drop pieces of cabbage into the pan one at a time and quickly remove.
Do the same with apples.
Place cabbage, whole garlic cloves and apples in three-liter jars.
Add spices to the same water and boil. Add sugar and salt at your discretion.
Strain the marinade through a fine sieve.
Add vinegar to this liquid.
Pour the hot marinade into the cabbage and apples.
After half an hour, drain the marinade and boil again.
Re-pour the marinade over the cabbage and apples.
Cover pickled cabbage in pieces, garlic and apples with tight lids. Turn upside down and cover with a cloth.
Place the cooled jars in the pantry. Store them like regular twists. You'll have a great winter snack.
Option 6: Pickled cabbage pieces with tomatoes and horseradish leaves
Select firm tomatoes, maybe unripe ones, oblong, plum-shaped. We will pour the chilled marinade over the vegetables.
Ingredients:
- 1.5 kg tomato;
- 4 kg cabbage;
- 5 liters of water;
- 200 ml vinegar;
- 30 gr. salt;
- 30 gr. Sahara;
- Large horseradish leaves;
- 1 bunch of greens;
- Currant leaves;
- 1 head of garlic;
- Pepper.
Step-by-step instruction
Wash the vegetables.
Scald the horseradish leaves with boiling water and then place them on the bottom of the marinating container.
Chop the greens.
Chop the cabbage into pieces.
Rub the cabbage with salt and let the juice come out.
Cook the marinade. You will need water and spices.
The garlic needs to be peeled.
Pierce each tomato with a knife and insert a piece of garlic into the hole.
Place cabbage, tomatoes with garlic and herbs in layers on horseradish leaves in a saucepan.
If the marinade has cooled, then it’s time to add vinegar to it.
Pour the chilled marinade over your preparation.
Cover the pan with an inverted lid of a smaller diameter, and place a press on it.
Vegetables should be marinated in a cool, dark place. After five days you can taste it.
You can add cucumbers, onions and squash to this recipe. Small cucumbers need to be pierced with a fork, squash cut into pieces, and onions into rings. Now the marinated salad is ready. Season it with linseed or mustard oil.
Salted cabbage is one of the most popular dishes on our table, because it is not only an excellent appetizer, but also an addition to any side dish. However, only skilled housewives with experience can properly prepare crispy, white cabbage.
There are many tricks in the procedure for pickling instant cabbage: correctly selected heads of cabbage, appropriate proportions of salt, sugar, and, if necessary, vinegar, the shredding method. All this will ultimately lead to the desired result.
Some housewives confuse salting and sauerkraut, however, these are two completely different cooking processes. Salting refers to quick salting, and pickling refers to long-term salting, and takes from one to several weeks.
Cabbage is salted with the addition of carrots, beets, apples, black pepper and bay leaves. Before putting the chopped vegetables into the jar, you need to mash them thoroughly so that as much juice as possible comes out, this will speed up the cooking.
Even in the old days, there was a belief that in order for pickled cabbage to turn out tasty, you need to wait until the first frost hits the vegetable. Therefore, you should not rush into this matter.
Quick pickling of cabbage: a simple recipe
If you want to quickly pickle any vegetables, add vinegar to the brine. This recipe for quick pickling cabbage is intended for those who do not have extra time or a lot of space to store pickles.
In just seven to eight hours you will have ready-made salted cabbage on your table, whether for dumplings, borscht or pie.
Components:
We chop the head of cabbage with a sharp knife or a special device. If you have it, it will significantly speed up the process. Peel the carrots and grate them on the coarsest grater. Place the garlic in a metal bowl, cover with a saucer and shake, with some effort, open and remove it without the husk.
In a large cup, dilute the brine: mix salt, vegetable oil, sugar, pepper and vinegar, pour in boiled water. Stir until everything is completely dissolved. Chop the garlic into slices.
Place all the prepared vegetables in a deep bowl, lightly knead them with your hands and pour in the resulting marinade. Cover the bowl with a large lid, place pressure on it and leave for two to three hours.
Stir and cover again. After seven hours, you can serve the finished cabbage to the table.
How to pickle cabbage pieces with beets
Cabbage can be salted not only finely chopped with the addition of carrots, but also in large pieces with beets. This pickle is used for open pies and pies, cabbage soup is cooked, and meat and fish are stewed with it.
Components:
- Cabbage – 3.5 kg;
- Beetroot – 0.5 kg;
- Garlic – 4 cloves;
- Horseradish root – 2 pcs.;
- Salt – 100 g;
- Sugar – 0.5 cups;
- Peppercorns – 6 pcs.;
- Laurel leaf – 5 pcs.;
- Cloves – 3 grains;
- Water – 2 l.
For this recipe for pickling instant cabbage, it is best to take a large and tight head, cut it into large pieces. Wash and peel the beets, chop them into small cubes. In cooled boiled water, dilute the brine: salt, cloves, sugar, pepper, bay leaf. Press the peeled garlic through a press.
Mix all the prepared vegetables, pour in the marinade and cover the top with a plate or lid of a smaller diameter than the bowl itself so that it presses the cabbage tightly. Place a heavy stone on top or place a jar of water so that it becomes oppressive.
We send the pickles to a cool, dark place for two days. Then put the snack in glass jars and close with a plastic lid. Leave it to be stored in a cold basement or refrigerator.
Try cooking. We have prepared a good selection of recipes from shortbread, jellied or puff pastry. Experiment with us!
Read how to properly prepare “Autumn” salad from vegetables for the winter.
Have you tried fir cone jam? cook it, it’s an excellent sweet that boosts immunity.
Marinate vegetables without vinegar
The process itself is quite labor-intensive; it is necessary to prepare all the vegetables, spices, containers, work equipment, and sharpen the knives well. After all, having chopped the vegetables, you immediately need to fill the jar tightly with them.
Components:
- Cabbage – 3 pcs.;
- Carrots – 6 pcs.;
- Laurel leaf – 10 pcs.;
- Black pepper – packaging;
- Salt – 4 tbsp. l.;
- Sugar – 2 tbsp. l.;
- Water – 2.5 l.
Let's take a closer look at a quick way to pickle cabbage without vinegar. Dissolve salt and sugar in heated boiled water, then strain everything through cheesecloth and leave to cool completely.
We remove the top spoiled leaves from the head of cabbage, cut it in half and chop it into thin long strips. Place everything in a large enamel bowl.
Wash and peel the carrots, chop them on a grater and add them to the container. Sprinkle spices on top.
Mash the chopped vegetables using physical force; you may need several approaches, it all depends on the juiciness of the vegetables. Push the resulting mixture tightly into the finished sterilized jars.
The tighter you do this, the faster your cabbage will cook. Pour brine on top, cover with a plastic lid, but loosely, and place the jars in bowls in a warm place. In three days the appetizer will be ready. Periodically it is necessary to pierce the salting with a wooden stick to release the air.
The cabbage is ready!
Crispy cabbage in two days
You can find many recipes for making salted cabbage in various sources, but it does not always turn out crispy and tasty. Often it turns out soft, not salty enough and for some reason gray. To avoid such a result, take note of this particular recipe, which never fails.
Components:
- Cabbage – 1 pc.;
- Water – 1 l;
- Salt – 2.5 tbsp. l.;
- Sugar – 1 tbsp. l.;
- Dried dill – 2 tsp;
- Carrots – 1 pc.
Dissolve coarse iodized salt and sugar in cooled boiled water. Cut the cabbage in half with a fork and begin shredding it as thinly as possible with a sharp knife. If you come across thick layers, set them aside.
We wash the carrots from dirt and clean them using a metal scraper, this will significantly save your time and the removed layer will be thinner than from a knife. Grind the prepared vegetable on a grater.
Place the prepared products in a large saucepan with high sides, knead with your hands and fill with brine.
Cover with a lid and leave to salt for forty-eight hours, periodically opening and piercing with a wooden sushi stick to allow air to escape.
Place the prepared instant cabbage into jars, cover with a lid and store in the refrigerator.
Hot salting cabbage
There is a very quick method of pickling cabbage using certain vegetables and fruits. In just a few hours, or a day at most, the dish will be ready.
Components:
- Cabbage – 2 kg;
- Carrots – 2 pcs.;
- Apples – 3 pcs.;
- Cranberries – 100 g;
- Salt – 2.5 tbsp. l.;
- Vinegar – 50 ml;
- Oil – 1 glass;
- Water – 1 l;
- Garlic – 1 head;
- Sugar – 250 g.
We cut off the top layer of leaves from the head of cabbage and, if necessary, cut off damaged areas. Peel garlic, carrots and apples. It is better to take not sweet fruits, but sour ones - semerenko or antonovka. Shred the cabbage into strips, and the remaining products into thin slices. We lay out the prepared products in layers in a large enamel bowl: cabbage, carrots, cranberries, and finish with apples. Using this scheme we make several layers.
Mix all the remaining ingredients in a metal bowl, put on fire and boil for five to seven minutes. Pour the hot marinade over the chopped vegetables, cover with a wooden lid and set the pressure. Here is a recipe for quick and hot pickling of cabbage.
- If you try some cabbage from a jar and it doesn’t seem ready enough for you, leave it for another half an hour or an hour and try again, because the fermentation process occurs continuously and the taste changes quickly;
- For high-quality salting, only coarse salt is needed, fine salt is not suitable;
- During the fermentation period, vegetables must be completely covered with marinade. If the top layer is dry, increase the pressure or add more liquid to the jar;
- To ensure that the cabbage is well salted, it is recommended to cook it during the waxing moon;
- The most suitable container for pickling is a wooden barrel;
- If you leave the appetizer to ferment in a cold room, the cooking time may increase by several days;
- If you do not release air during the fermentation process, then instant cabbage will have a bitter aftertaste;
- The foam that appears on the surface of the jar should be removed with a holey spoon; as soon as it stops appearing, the pickling is ready.
Bon appetit!
