How to pickle cabbage pieces in a jar. Pickling cabbage is a crispy winter snack. Cabbage slices marinated with beets

Beans are filling and useful product legume family. Canned products based on it can be used as sauces, side dishes or dressings for soups. Once you have prepared them for winter, you can make the process of preparing main dishes easier for the entire cold period and forget about grating vegetables, cooking beans and other time-consuming tasks by adding the mixture to your favorite recipes.

Salad with beans for the winter contains an increased amount of valuable protein contained in this product. And the additional ingredients included in the composition, for example, vegetables and herbs, provide the body with fiber and those vitamins that are preserved after heat treatment. Finished product based on them, it provides the body with the required energy and strength, the need for which in winter is even higher than in other seasons.

For you we have collected here the most popular and best recipes winter salads with beans. So that you, without spending a lot of time searching, choose something for yourself.

With beans, tomatoes and carrots

Recipes for most salads with legumes contain similar ingredients, differing slightly in quantities and ratios. We offer you a classic version of this dish. Sweet juicy vegetables and beans can be used as a dressing for your favorite soups or as an independent snack.

We will need:

Beans – 1 kg;
Carrots – 1 kg;
Tomatoes – 2.5 kg;
Garlic – 1 head;
Sweet pepper – 1 kg;
Vegetable oil – 260 grams;
Salt – 2 tablespoons;
Sugar – 1 tablespoon.

Preparation:

We wash the tomatoes, scald them and remove the skin. Then grind in a blender, meat grinder or three through a sieve;
Sort out the beans, wash and pour cold water. Let it brew for 10 hours;
Wash the pepper, remove the tail and all the seeds, and then chop it into slices or half rings;
Remove the skins from the onions and wash them. Dry lightly with a towel and cut the onions in half. After which we chop the halves into half rings;
Wash the carrots thoroughly with a sponge, remove the peelings, then grate them on a coarse grater;
Peel the garlic, wash it and press it in a press. Can be ground in a blender;
Pour oil into thick-walled pan, heat it up and pour it in tomato pulp and soaked beans (without water). Cook everything together over low heat for 60 minutes;
Separately, fry the carrots and onions in a frying pan. Then add the roast to the tomato-bean mixture and mix.
Add sugar, pepper and salt, boil for another 20 minutes;
At the very end, add the garlic mass and boil for another three minutes. Everything is ready, you can roll up salads with canned beans to banks.

Beans, cabbage and zucchini

Except classic options, exist and alternative recipes, for example, with cabbage and zucchini, which can be changed to eggplant. The rest of the dish is similar to the classic one, however general impression will be different. We suggest you preserve beans this way.

We will need:

White beans – 2 cups;
Young zucchini (eggplant) – 1.7 kg;
Durum cabbage – 1.5 kg;
Tomatoes durum varieties- 1 kg;
Sweet pepper – 1 kg;
Onions – 6 pcs.;
Sugar – 1 ½ cups;
Vegetable oil – 400 ml;
Vinegar - a tablespoon;
Pepper powder – 2 tsp;
Salt – 1.5 tbsp;
Sugar – 2 tbsp.

Preparation:

Beans will take longer to prepare a salad, so we'll start with them. First, let's sort it out, rinse it and pour water 1:2, where the last number is liquid. Leave it overnight, and in the morning change the water to fresh and let it cook until almost full readiness(but not really);
The next stage is cabbage. Remove the top leaves from the fork, cut off the bottom part (the best ones are there) thin leaves) and chop it very finely;
Wash the pepper pods and clean them of all excess (core, seeds and stalk), then finely chop them;
Wash the zucchini, cut off the skin and chop into circles. If the vegetables are large, then cut them into any other convenient smaller shape;
We wash the tomatoes and remove the skin after scalding. Grind the remaining pulp with a blender or meat grinder;
Peel the onion, wash it and cut it into half rings;
Recipes for salads with beans differ in preparation methods; in our case, it is necessary to prepare the marinade before cooking.
Mix vegetable oil with spices and vinegar, add sugar and salt;
Pour the marinade into a deep, thick-walled pan, add the prepared vegetables: cabbage, zucchini, peppers, tomato mixture and onions. At a low boiling level, cook everything a little more than an hour. Then pour in the main ingredient, mix and simmer for another ½ hour. Salads with canned beans are ready, you can distribute them into jars and wrap them.

Beans in tomato sauce

Classic dressing for everyone tomato soups and even cabbage soup - recipes for beans and tomatoes are multifaceted, so you can use them at your own discretion, without looking at the wishes of the authors of the dishes. Such a snack would look good as a additional ingredient to stewed vegetables.

We will need:

Large onion – 5 pcs.;
Sweet firm tomatoes – 1 kg;
Bay leaf – 5 leaves;
Black pepper – ½ tsp;
Salt – 1 ½ tbsp;
Allspice – 1 tsp;
Vinegar essence – 1 tsp;
Sunflower oil – 2 tablespoons.

Preparation:

Let's start with the longest component in terms of preparation - beans. We sort out the kernels, wash them and fill them with water for 11 hours or overnight. Then drain the liquid, rinse again and add clean water. Boil;
Remove all the skins from the onion and chop as finely as possible;
Then heat the frying pan, take a little vegetable oil and fry the onion until bright golden;
We wash the tomatoes, pierce them in several places and scald them. The skin will burst at the puncture sites. We easily remove it and turn the remaining mass into tomato puree. Add salt to your taste and cook over medium heat;
Let the tomatoes boil down a little, add the onion and simmer until done;
Add bay leaves and spices, boil everything together for about five minutes and add beans. After this, let’s leave it to cook for another half hour;
Now the salads with canned beans are ready, you can sort them into jars and wrap them up.

Beans and mushrooms

Exist various recipes canned beans for the winter, but most of them are based on a combination of legumes and vegetables. In this case, we suggest adding a non-classical ingredient - mushrooms, which will add piquancy and originality to the winter salad.

We will need:

Beans – 1 kg;
Fresh mushrooms ( champignons are better or boletus) – 1.5 kg;
Strong tomatoes – 3 kg;
Carrots – 1.4 g;
Granulated sugar – 10 grams;
Vegetable oil – 180 ml;
Vinegar (9%) – ½ cup;
Salt – 25 grams;
Peppercorns – 4 pieces.

Preparation:

As in previous recipes, we start the salad with beans. We sort and wash the grains, soak them in long time- for the night or half a day. Then rinse, change the water to fresh water and cook for 50 minutes. Let the remaining liquid drain;
While the beans are cooking, let's prepare the mushrooms. We go through them, removing leaves and forest debris, cutting off the roots, leaving about 2 cm on the stem. We rinse well, paying special attention to the caps. If we use champignons for the salad, they need to be cut. Butter and others small mushrooms can be left as is;
We wash the tomatoes, make several punctures and scald them. Then we easily remove the cracked skin. Grind the pulp into puree using a meat grinder or blender;
We scrub the carrots from the ground, remove the peelings, then grate them;
Mix mushrooms with vegetables in a thick saucepan, add granulated sugar and salt, season with pepper and add oil. Mix everything and put on medium heat. Cook, stirring, for about half an hour;
Then add the beans and simmer for the same amount;
Then comes the turn of vinegar, which is included in almost all canning recipes. Pour it in and boil for another 5 minutes. Salads with canned beans are ready, you can pour them into glass containers and roll up the lids.

Spicy salads with beans

And this option winter salad It will certainly appeal to lovers of “hot” food, or more precisely, very spicy. The composition of the dish is classic, but the addition of hot, angry pepper radically distinguishes it from previous recipes. If you prefer spicy food, this recipe is for you.

We will need:

Beans – 900 grams;
Onion – ½ kg;
Hot pepper – 2 pods;
Sweet pepper – 900 grams;
Tomatoes – 2.3 kg;
Sugar – 1 glass;
Vegetable oil – 1 ½ cups;
Salt – 3 tbsp;
Vinegar essence – 1 tsp.

Preparation:

Let's start cooking salad with beans for the winter with the main component in the dish. We sort out the grains, rinse them, then pour in 1:4 water and leave to soak overnight. In the morning, drain the water and rinse it clean. And then pour in fresh water and let it cook;
Remove the skin from the tomatoes. This will be very easy to do after scalding and pre-piercing the vegetables.
Then finely chop the pulp. If you don’t want to mess with it, throw everything into a food processor and quickly grind it into a puree;
Wash the hot peppers and remove the seeds. Otherwise it will be too spicy;
Remove the shell from the garlic. Then we grind it together with hot peppers in a blender;
We wash the carrots from the ground, cut off the skin and chop them on a grater;
We also peel the onion and finely chop it into pieces;
Wash the bell peppers well, remove all excess (seeds and stem with core) and cut into slices;
TO tomato mince add salt and sugar, butter and place on a medium-intensity burner. Let it cook for half an hour;
Throw in the beans and cook for the same amount;
At the same time, fry the sweet pepper with carrots and onions (separately);
Add the frying to the carrots and tomatoes, lay out the spicy garlic paste with hot pepper, stir and let simmer for 15 minutes;
Add vinegar and boil everything together for about 5 minutes. Now the salads with beans are ready, they can be laid out and rolled up.

All bean salads prepared using the canning method are stored in the same way, as required by their recipes. Namely: after twisting the cans, you should wrap them in a warm blanket, turn them over on your head and leave them like that until complete cooling mixtures. After this, the containers with the prepared dishes are put away in a dark, cold place (basement, refrigerator, cellar) for further storage. If this process is disrupted, there is a high risk that the salads will ferment and the lids will swell and “fly off.”

Cabbage is a very popular, healthy vegetable from which to prepare variety of dishes. They especially like to eat it salted and pickled. It contains few calories, but many vitamins and microelements, so it often becomes part of the weight loss menu. There are many options for pickling white, red, and cauliflower.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between pickling and pickling. Yes, these cooking methods are similar, but there is a slight difference. The salting process involves the use more salt, as opposed to fermentation. In addition to this, brine for cabbage allows you to get a tasty lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large amount of salt inhibits fermentation, so this method produces less lactic acid than with sourdough.

A few rules for pickling cabbage:

During fermentation, the brine for white cabbage or other varieties should cover the vegetable completely. If this does not happen, then it is necessary to increase the mass of the press.
Salting cabbage in jars in brine is carried out exclusively through rock salt coarse grind.

How to pickle cabbage so it's crispy

There are many options for pickling. Lovers of dishes from this healthy vegetable People often wonder how to properly salt it to make a crispy salad. The recipe for pickling cabbage is very simple, but the result will exceed all expectations. Products for 3 liter jar:

cabbage – 2 kilograms;
carrots – 2 pieces;
bay leaf – 4 pcs.;
black peppercorns to taste.

Brine ingredients:

coarse salt– 2 tablespoons;
water – one and a half liters;
sugar – 2 tablespoons.

How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:

Cut the white vegetable into pieces and then into strips. Grate the carrots on a coarse grater. Mix all.
Take a 3-liter jar, put the vegetable salad inside, pressing down lightly. Between the layers you need to put Bay leaf and pepper.
Prepare the marinade. Salt and sugar are dissolved in boiled warm water. The salad is filled to the top with this liquid.
Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
Leave the salting for 3 days. It is worth making sure that the top cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.

How to quickly pickle

Quick salting cabbage will be useful to many housewives. This type of pickle is ideal for family dinner or an unplanned visit of guests, because a delicious vegetable salad will be ready in just 60 minutes. Ingredients for pickling:

cabbage – 2-2.5 kg;
carrots – 3 pieces;
garlic – 6 cloves.

For a “quick” brine you need to prepare:

water – 1 liter;
salt (coarse, stone grade, non-iodized) – 2 tbsp. l.;
sugar – 100 grams;
vinegar – 100 g;
vegetable oil- 200 grams.

Salted cabbage instant cooking made according to this recipe:

The main ingredient needs to be finely chopped, carrots grated, garlic cut into slices.
Boil water, add salt and sugar to it.
After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
The vegetable salad, which is previously placed in a jar, is poured with hot marinade.
We leave the future pickle until it cools completely, and then place it in the refrigerator.

Pickling cabbage for the winter

Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many pickle lovers continue to prefer the method that has been proven over the years. Classic recipe preparing fermented white vegetable has been popular for a very long time and is passed down from generation to generation. So, to prepare delicious, beautiful cabbage, as in the photo, you need:

carrots – 5 pieces;
cabbage – 4-5 kilograms (several large heads of cabbage);
rock salt – 3 tbsp. l.;
bay leaf – 3 pieces;
herbs, spices.

Cooking process:

Cut the vegetables: chop the cabbage into thin strips, grate the carrots using a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they release the juice.
Place the future pickles in a large deep container (bucket, bowl). Add laurel and spices.
Place a wide plate or wooden board on top and press down with pressure (for example, a jar of water).
Let the salad ferment at room temperature.
After a daily period of time, remove the oppression, put half of the contents in another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return them to their original place under the load. We do this procedure every day until the ingredients are completely salted.
After three to four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of the pickle, which is determined by taste.
All that remains is to shift ready dish into jars and put in a cool place.

Features of preparing cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which herbs and spices are sometimes added. Another marinade is obtained in the process of fermenting vegetables. The basis of the pickling liquid is a solution different concentrations(depends on the amount of salt). Here are some tips on how to make brine for pickling and sourdough vegetable salad.

For sauerkraut

The classic, “grandmother’s” method of preparing cabbage is sourdough using brine. First you need to prepare the vegetables, clean them of dirt, and chop them. How to prepare sauerkraut in brine? The marinade is very quick and easy to make. It is necessary to dilute one tablespoon of rock salt and two tablespoons of sugar in water (1.5 liters). Then you need to put the liquid on the fire and boil for several minutes. Pour cold brine over cabbage and carrots. Let stand until fully cooked.

For pickled cabbage

Pickled cabbage is no less tasty and healthy than pickled or salted cabbage. Brine plays an important role in this matter, quite the contrary. Its preparation is different from creating a marinade for fermenting vegetables. Will be needed following ingredients:

sunflower oil– half a glass;
salt – 2 tbsp. spoons;
sugar - one glass;
vinegar - 1 glass;
water – 1 liter.

You need to put the vegetables in a jar in layers and add a couple of cloves of garlic to them. Fans of spicy “hot” dishes can add a little red to the salad hot pepper. Mix the ingredients to prepare the marinade by dissolving the oil, salt, sugar and vinegar in water. Boil the liquid, pour hot brine over the vegetables. After 24 hours, the appetizer dish will be ready to eat.

Video recipes for salted cabbage

To make the salad crispy and tasty, you need to properly prepare the ingredients and brine. Using the videos below, you can learn the technology for salting and pickling cabbage interesting recipes. With the help of the video, you will understand in detail all the nuances of the process and learn how to prepare juicy, aromatic pickles.

Georgian marinated cabbage with beets

Quick salting with marinade for cabbage

We all love cabbage. And I think there is a reason for it. After all, there is so much in it 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 never mind, you can always correct this situation by adding another one to 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 succeed great 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. IN warm water dissolve the salt. 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 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.

like this delicious cabbage I want to eat 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 looks like this wonderful snack that it goes well 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 gr.;
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 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. She will give our salad beautiful colour.

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. B boiled water add 1 tablespoon of salt and cool. Fill the jar with cold water and close it nylon cover. 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!

Preface

Pickling cabbage for the winter is a worthy and, most often, forced alternative to pickling it. Salted vegetables are no less tasty than pickled ones, but not as healthy. But preparing and storing them is much easier.

So, salt or ferment and what is the difference?

Of course, it's better to ferment. Vegetables turn out even healthier than fresh ones, but salted ones cannot boast of this. If you ferment for real, as this method of preparation should have been done before, that is, completely without salt, then:

for the winter occurs due to fermentation only in own juice. When salted, fermentation takes place in a salt solution.
The preservative is natural lactic acid released from the product. During pickling, salt acts as the main preservative.
During the fermentation process, vitamins, including ascorbic acid(vitamin C), and others useful components products are stored. And salt partially destroys all this during the canning process, and primarily vitamin C.
The fiber of the product softens, which means that when digested, it is much more fully, quickly and easily absorbed by the body. This does not happen when salting.
The fermented preparation has pure taste the products included in it, with shades of the spices used. Salted vegetables have a predominant taste of salt.

Currently fundamental difference there is no difference between fermentation and pickling, because salt is now used in both methods. As a result, during sourdough, as well as during salting, two components are preservatives - salt and lactic acid.

But still, the differences between these methods of canning remain the same, because salt is added during fermentation to the bare minimum - no more than 25 g per 1 kg of product. And when salted, it tastes and, as a rule, it turns out much more.

Why did they start adding salt when fermenting? Perhaps, first of all, to equalize the chances of fermented products remaining with salted ones for a long time delicious. Indeed, for the former it is very important to maintain a certain temperature regime storage, otherwise they will quickly become acidic or even spoil. And salt slows down the fermentation process and, together with lactic acid, suppresses the development of foreign microflora.

Why do many people prefer to salt?

From a practical point of view, pickling is more advantageous than fermentation. It only takes one to several days to prepare salted cabbage, but for now fermented product If it reaches “standard”, you will have to wait several weeks or a month, or even more.

When pickled, cabbage also begins to ferment, but only at the very beginning of cooking. However, due to the large amount of salt, fermentation first slows down and then is almost completely suppressed. Lactic acid does not have time to be released in the same volume as during fermentation. Therefore, on the one hand, the cabbage turns out to be much less sour, and on the other hand, it will no longer ferment. This means it will last longer.

One more thing. It is better to ferment in oak barrel or in a tub - the product will acquire an additional pleasant aroma and taste. When salting there is no need, and there is no point in these efforts. The process of ripening products goes quickly and therefore there is no time to pick up the oak aroma, and with the amount of salt it is almost impossible for vegetables. So you can salt it right away in jars.

Theoretical foundations of pickling cabbage

As mentioned above, the technology of pickling and fermentation is very similar. And we can assume that the only difference between them is the amount of salt. Even the pickling itself, not storage, is best done in a large container rather than in a jar. The finished product is transferred to the latter. In a large container it is more convenient to work with ingredients - mix, mash, remove foam if it appears due to fermentation in the first days, and so on - and the products are better salted.

So the question of how to pickle cabbage for the winter will not become a stumbling block for those who are already familiar with its pickling. It is enough to take any recipe for how to deliciously ferment this vegetable and you can use it for pickling, just add salt to taste - more or less. Selection and preparation of heads of cabbage for salting, cutting them and other ingredients, additional products and spices, as well as utensils and even preparation methods are the same.

The difference begins when the brine becomes lighter in color and the foam stops forming. But when salting there is little or may not be there at all. Usually you need to keep the cabbage warm for the time specified in the recipe and test it for taste. After this, the sauerkraut still continues to ferment - continue to prepare, but in a cooler place and at the right temperature. And the salted one is already ready and it is packaged in jars and put away for storage.

Salt is best white cabbage. Not only because it is more accessible and familiar to people of color and other foreigners. With the latter, few recipes make salted cabbage as tasty. Before salting, only the top and damaged leaves are removed from the heads of cabbage, small defects are cut out with a knife. All additional products are washed and cleaned.

When pickling, as well as during fermentation, vinegar is not used! Pickled foods are prepared with it. Use only non-iodized salt.

Jars for salted cabbage must be thoroughly washed and sterilized. They must be closed with lids that have undergone the same treatment. They can be made of polyethylene if the workpiece will be stored for no more than 3 months. Store salted cabbage in the refrigerator, cellar or similar cool, dark place.

Classic recipes for pickling cabbage - cook quickly and tasty

These are primarily recipes with only carrots, without adding other products. Such options are very simple and allow you to almost always cook very tasty dish. Below is one such salting method. You will need:

heads of cabbage (large) – 1 piece;
carrots (medium) – 3 pcs;
salt – 5 tbsp. spoon;
sugar – 1 tbsp. spoon.

Finely chop the head of cabbage into an enamel cup. Gradually add salt to the cabbage and mash it vigorously with your hands so that it releases its juice. Then grate carrots into a cup and add sugar. Mix everything thoroughly, and then, compacting it, put it in a jar. We place pressure on top, for example, a narrow bottle of water. Then place the jar of vegetables on a plate. If during fermentation the cabbage releases a lot of juice, it will drain into it. We leave vegetables indoors where room temperature. There they must be salted for three days.

After a day and in the following days, we remove the weight and pierce the workpiece with a Chinese wooden chopstick. We do this three times a day. Then we install the oppression in place. After three days, drain off the excess juice, close the container and put the cabbage away for storage.

Recipe with only beets and spices. You will need:

heads of cabbage – 4 kg;
beets – 0.4 kg;
horseradish (roots) – 50 g;
garlic (heads) – 1 pc.

For the brine:

cloves (buds) and bay leaves - 4 pcs each;
salt – 150 g;
sugar – 100 g;
water – 2 l.

We cut the heads of cabbage in large pieces, and beets - in small cubes. We grate the horseradish and crush the garlic with a press. Mix everything in a large container. Combine all the ingredients for the brine and bring the resulting mixture to a boil. Pour hot brine over the vegetables, load them with pressure and leave them to salt for two days. We put the finished product into jars.

Unusual recipes - salting cabbage with the addition of spices and other products

Well cooked traditional recipes salted cabbage is unlikely to get boring. But we want and need to add variety to the menu, and, therefore, to the preparation methods.

For lovers of spicy and Caucasian cuisine A recipe with hot pepper, cinnamon and other spices is offered. You will need:

cabbage (preferably small heads) – 2.5 kg;
beets (small) – 1 piece;
carrots – 0.2 kg;
garlic (cloves) – 7 pcs;
hot red pepper (pods) – 2 pcs;
parsley and celery (roots) - 1 pc. each;
cilantro (bunches) – 1 pc.

For the brine:

black pepper (peas) – 10 pcs;
salt – 160 g;
cinnamon stick (small) – 1 pc;
bay leaf – 2 pcs;
water – 3 l.

First we prepare the brine. Bring the water to a boil and add all the ingredients for the brine. Reduce the heat to medium and mix everything thoroughly until the salt is completely dissolved. Boil the brine for about 3-5 minutes, then remove from the stove and set aside to cool.

We remove a few from the cabbage top sheets and set aside. Cut the heads of cabbage into 4 pieces. Chop the carrots into thin rounds. The beets should be cut into thin slices, and the pepper should be cut into 4 parts along the pod. It should be removed from the seeds if you do not want to make the cabbage very spicy. We also cut the roots lengthwise into 4 parts.

Place cabbage leaves on the bottom of a bucket or deep pan. Then we put the prepared vegetables there in layers: we alternate the cut heads of cabbage with a mixture of beets, carrots, spices, roots and herbs. Cover everything on top again with cabbage leaves. Then pour the cooled brine into the container with the workpiece. We put it on cabbage leaves lid or plate, and place pressure on top of it. Leave the container for 5 days in a room at room temperature. During this time, the vegetables will be salted and they can be transferred to jars and stored.

Recipe with apples and cranberries. You will need:

heads of cabbage – 2 kg;
cranberries (can be frozen) – 150 g;
medium apples and carrots - 3 pcs.

For the brine:

garlic (heads) – 1 piece;
salt – 3 tbsp. spoons;
sugar – 250 g;
water – 1 l.

First, if necessary, let the cranberries defrost. While the berries are warming up, prepare the brine. Heat the water to a boil and add salt, chopped garlic and sugar. Mix everything well, achieving complete dissolution of the bulk ingredients. Boil the brine for 2-3 minutes, then remove from the stove and set aside to cool.

We chop the heads of cabbage, grate the carrots, and cut the apples into thin slices. Then mix it all, and then put it tightly into jars, topping it with thawed or fresh cranberries. When placing in a container, the workpiece should be carefully compacted, being careful not to crush the berries. Then pour the cooled brine into the jars and leave them open for 3 days in a room at room temperature. Then the cabbage is covered with lids and hidden for storage.

Cabbage cannot always be stored in fresh for the long winter months, so it is customary to salt, pickle and prepare salads from it for the winter. For pickled cabbage, add to the mixture different kinds acids, and this is not always useful. The best option There will be pickling of cabbage in jars for the winter. Here are the best homemade recipes for pickling cabbage, and on the website you will find cooking options and.

Cabbage goes well with carrots, and carrots not only add flavor to the preparation, but also give it a more beautiful color. Pleasant aroma pepper and bay leaf are added to the herbs. Such a preparation can be safely served on festive table, it is beautiful and perfect as a snack before main courses.

Required ingredients:

Cabbage – 2.5-3 kg;
Fresh carrots - 2 medium pieces;
Coarse salt - 2 tbsp. l.;
Granulated sugar - 1 incomplete tbsp. l.;
Laurel – 3-5 leaves;
Black pepper – 3-5 peas;
Water – 1 liter.

How to pickle cabbage at home - recipe:

First you need to prepare a brine in which the vegetables will be salted. To do this, you need to boil water, add salt and sugar to the water, keep it on the stove for another 2-3 minutes, then you can remove it from the stove and leave it to cool thoroughly;
While the liquid is cooling, you can begin preparing the vegetables. Wash the cabbage, cut into several pieces, remove the hard stalk, cut off the thick veins from the leaves, and cut the pulp itself into thin strips. Can be used special knives or shredders;
Wash the carrots, peel, cut into thin long strips, similar to Korean carrots;
Mix the vegetables, mash them a little with your hands so that they release juice;
Fill pre-prepared jars with prepared vegetables, periodically adding pepper and bay leaves to them;
After this, the pulp is poured with prepared brine, then covered with lids and left in the room for 3-4 days. Periodically, the pulp needs to be pierced with a long stick;
Now you can close the jars with lids and store them in a cool place.

How to pickle cabbage with beets

Other vegetables are often added to cabbage. They allow you to get more tasty and aromatic mixture. The beets complement the flavor and give the cabbage an amazing color, as salted cabbage has a pale hue. This recipe uses not only coarse salt and granulated sugar, but also aromatic bay leaves, spicy pepper black, cloves, horseradish, which makes the mixture more appetizing.

Required ingredients:

White cabbage – 4 kg;
Beets - 2-3 medium fruits;
Garlic – 1 head;
Horseradish – 1-2 roots;
Salt – 100 grams;
Sugar – ½ cup;
Bay leaf – 4 pieces;
Carnation - 2 umbrellas;
Black pepper – 8-10 peas.

How to salt cabbage in brine:

First, the brine is prepared; it needs to be brought to a boil. clean water, put necessary salt, sugar, bay, black pepper, cloves, set aside to cool;
While the brine is cooling, you need to prepare the vegetables, wash the cabbage, cut out the hard stalk and rough veins, cut into arbitrary pieces, you can cut the vegetables into thin strips, it doesn’t really matter;
Peel the beets and cut into small cubes;
Peel the horseradish and garlic, finely chop it on a grater or through a meat grinder;
Mash the cabbage slightly to release the juice, mix with garlic and horseradish;
Place the pulp in a jar, periodically adding beet cubes;
Cover the jar with a lid and put pressure on it, the mixture should be salted for about 2-3 days, during this period it is necessary to periodically stir the mixture;
After this, the workpiece can be closed and placed in a permanent storage location.

How to quickly pickle cabbage

In the fall, the harvesting season begins; the housewife can stand at the stove for hours and make preparations for the winter. But a simple recipe for pickling cabbage for the winter will not require a lot of time from the housewife. The most important thing is to chop the pulp, but for this you can use a food processor and a special shredder. The preparation is easy to prepare and the taste is very good. You can add carrots to the mixture, but this is not at all necessary; the mixture turns out tasty without carrots.

Required ingredients:

Fresh cabbage – 20 kilograms;
Carrots – 600 grams;
Salt – 400 grams.

How to pickle cabbage in a jar:

Wash the cabbage, remove the stalk, immediately chop it using any method, you can chop it into small strips, or you can chop it into fairly large pieces, in any case, the pulp will be well salted and remain crispy;
Wash the carrots, peel off the skin and grate fine grater, can also be passed through a shredder;
Add a measured amount of salt to the prepared vegetables, mix well, place in a container for pickling (this can be glass jars, tanks, stainless steel basins and so on), cover and equip the oppression;
Store the mixture in a cool room or refrigerator for 3-4 days;
Then you can put it away for permanent storage.

How to salt cabbage for the winter in jars with pepper and garlic

Cabbage cooked this recipe, does not require long preparation, and it can be stored for all winter months. Pepper and garlic added to the recipe will make the preparation piquant and interesting in taste. You can adjust the spiciness yourself and, if necessary, increase or decrease the amount of spices. Salted cabbage in jars for the winter is a storehouse of vitamins.

Required ingredients:

Cabbage – 3-5 kilograms;
Carrots – 1 medium piece;
Hot pepper in a pod – 1-2 pods;
Garlic – 3-5 cloves;
Salt – 20-50 grams.

How to salt cabbage in jars for the winter:

Wash the vegetables, peel them, chop them into thin strips, conveniently chop them using a special shredder in a food processor, in this case you get the perfect thin strips;
First cut the capsicum in half, then remove the seeds, you can take two pods and then the workpiece will turn out spicy;
Peel and finely chop the garlic; you can cut it into thin slices;
Mix all the vegetables, transfer to a suitable container, add salt, its quantity can be changed based on required taste final product;
The pulp must be mashed with your hands until the vegetables release a lot of juice;
Put pressure on the mixture and stir periodically for three days, after which you need to try the mixture, if the taste is good, then you can transfer the mixture into jars and store it, and if the mixture is not completely salted, then you can leave it for another 1-2 days .

Recipe for pickling cabbage in jars with apples

Apples, for this recipe, as for, it is better to choose late green varieties, they have sourness and go well with vegetables. In addition to the fruits, this recipe only needs coarse salt and water. In one preparation you can prepare a large number of pickles. All components do not lose their properties during this preparation. beneficial properties and stay crispy. This simple recipe for pickling cabbage will not take much time.

Required ingredients:

Fresh cabbage of late varieties – 10 kg;
Apples – 0.5 kilograms;
Carrots – 500 grams;
Coarse salt – 250 grams.

Wash the cabbage, separate it into separate leaves, remove the stalk, cut off the rough parts, then chop into small strips;
Peel the carrots, it is most convenient to grate them, you can use large or small ones, the main thing is that the pieces are not too thick;
Wash the apples, remove the core, and then cut into thin slices;
Combine all the fruits and mix well;
Now you need to quickly cook the brine; to do this, you need to bring water to a boil, dissolve a measured amount of salt in it;
The jars are prepared in advance, they can simply be washed, but the workpiece is subsequently stored in a cold room, or the jars can be sterilized, then they can be stored at room temperature;
Fill the jars with pulp, compacting well;
Fill the jars with warm brine and roll up iron lids and turn over until completely cool;
The preparation will be ready in a week and you can already try it, and you can store it throughout the winter.

How to pickle cabbage so it's crispy

Dill added to cabbage gives the preparation color, taste and, of course, the aroma of fresh herbs. This combination contains a large amount of vitamins that can be obtained throughout the winter months, and we really need them in winter. In this case, the apples are not cut, but remain whole. Therefore, this recipe allows you to quickly salt cabbage in a jar, as well as apples.

Required ingredients:

White cabbage – 3 kilograms;
Apples – 1.5 kilograms;
Carrots – 200 grams;
Salt – 3 tbsp. spoons;
Granulated sugar – 2-3 incomplete tablespoons;
Dill seeds - 3 tbsp. l.;
Water – 2.5-3 liters.

Step-by-step cooking instructions:

Wash the cabbage, cut out the stalk, cut into slices or thin strips;
Wash the apples, select spoiled ones, use only good fruits,
Wash the carrots, peel the skin, grate;
Now is the time to prepare the brine, to cook it in cold water add sugar, salt, stir until the crystals dissolve;
In a container, mix the pulp of cabbage, chopped carrots and dill seeds;
Place the pulp in a container, compact it well, pour in 0.5 liters of brine, lay the apples tightly in one layer, then put some of the pulp again, fill with brine, then again a layer of apples and a final layer of pulp, compact everything properly again, pour in the remaining brine, put a plate on top and press down so that the brine comes to the surface;
The workpiece must be kept under pressure for about a week, then the mixture can be put into jars and sent to a permanent storage place.

Salted cabbage may be too salty, but it can be washed in water before eating. running water so that she can be freed from excess salt. Late varieties of cabbage are used for pickling; in this case, it will turn out crispy and tasty.