How to close early cabbage for the winter. Pickled cabbage for the winter in jars recipes

Greetings, my dears!

Today's article is devoted to the winter harvesting of cabbage - an unusually healthy vegetable that retains all its beneficial properties both in pickled and stewed form. It is especially valuable because it contains vitamin U, which is very rare in nature and has a beneficial effect on the human digestive system, up to the healing of ulcers.

Sauerkraut juice has properties to cure a hangover syndrome, and its pickled fruits, consumed before a feast, help protect the body from severe intoxication. Moreover, this vegetable holds the record for vitamin C content. Therefore, in order to avoid its deficiency in winter, it is enough to eat 100 g of sauerkraut daily.

The only one to whom she can cause discomfort is pregnant and lactating women, and even then not always. Unfortunately, cabbage did not suit me during pregnancy, as it contributed to excessive gas formation. And during breastfeeding, it is not recommended to use it, so as not to provoke.

When preparing blanks with this vegetable, almost all recipes use vinegar or its essence, as well as vegetable oil. Cooking cabbage for the winter is quite easy and fast. After all, as a rule, a full-fledged and tasty snack or even an independent dish is ready in a few hours.

This salad turns out so tasty and healthy that it flies off the table in an instant. Therefore, so that household members do not reproach you for thoughtlessness, prepare more of such yummy.

Ingredients:

• 1 kg cabbage
• 3-4 carrots
• 5-7 garlic cloves
• 0.5 cups of water
• 0.5 cup sugar
• 1 tablespoon salt
• 10 tablespoons of vinegar 9%

We chop the cabbage, three carrots on a grater, chop the garlic. We mix everything well.

Prepare the brine: add vegetable oil, sugar and salt to a pot of water.

We put it on the stove and wait until it boils. Don't forget to stir our brine regularly.

Add vinegar to the saucepan.

Pour cabbage with prepared marinade.

Thoroughly wash our winter salad. Cover with a lid so that it brews for 2-3 hours, then close it in jars.

Recipe for cabbage for the winter in pieces with beets

This vitamin snack is prepared very easily and quickly. The secret of its preparation was shared with me by a reader Svetlana from the city of Vitebsk. Try it, and you will definitely thank her for such a wonderful preparation!

Take:

• Cabbage - 1 pc.
• Beets - 1 pc.
• Garlic - 3-4 cloves
• Bay leaf - 3-4 pcs.
• Peppercorns - 5-6 pcs.
• Salt - 2 tablespoons
• Sugar - 150 gr.
• Vegetable oil - half a cup
• Vinegar 9% - 150 gr.
• Water - 1 liter

Step by step cooking method:

We cut out the head of cabbage, cut the cabbage into pieces-petals.

Cut the garlic into slices, beets into strips.

Add salt, sugar, vinegar and vegetable oil to a saucepan with water. Stir, put on fire and bring to a boil.

We spread the cabbage with beets and spices in a separate container or jar.

Pour boiling marinade over our workpiece.

Close and press down so that the cabbage is completely immersed in the marinade. When it cools down, put it in a cool place and enjoy an excellent healthy snack the next day. Bon appetit!

Five minutes in a jar under iron lids - a delicious winter cabbage recipe

The highlight of this snack is that it is easy to prepare, and after 2-3 hours it can even be put on the festive table. Of course, it is also eaten quickly and naturally, which is why it is called a five-minute meal.

For cooking we need:

• Cabbage - 1 kg
• Carrot - 1 pc.
• Garlic - 3 cloves
• Bay leaf - 2 pcs.
• Dried hot pepper - 1 pc.
• Water - 600 ml
• Vinegar 6% - 125 ml
• Vegetable oil - 125 ml
• Salt - 30 gr.
• Sugar - 100 gr.

Step by step cooking method:

We chop the cabbage.

Grate carrots, chop garlic and pepper.

Place bay leaf, salt, sugar in a bowl, pour boiling water over it all and mix well.

Add pepper, garlic and carrots to the cabbage, mix.

Add vegetable oil. Add vinegar to the brine.

Pour hot marinade over our five-minute. We compact the cabbage and leave it in brine for 2-3 hours. A delicious and quick meal is ready!

How to cook pickled cabbage without sterilization?

And this wonderful blank will appeal to those who do not like to sterilize jars. In this case, the dish turns out incredibly tasty, fragrant and spicy. So try your best!

Prepare:

• 2 kg cabbage
• 2-3 pcs. carrots
• 4-5 garlic cloves
• 0.5 liters of water
• 1.5 tablespoons of salt
• 0.5 cup sugar
• 0.5 cup vinegar 9%
• 0.5 cup vegetable oil

Step by step cooking method:

Cut the cabbage into slices 2-3 cm wide. Cut out the hard parts of the head.

Cut carrots into strips.

Boil water and add salt, sugar, vinegar and vegetable oil to it. Stir until salt and sugar are completely dissolved.

Put cabbage, carrots, garlic in layers in a saucepan.

Pour hot marinade over. Cover her.

Press the cabbage on top with a press so that it marinates well. After a couple of days, the vitamin snack is ready.

Harvesting cabbage for the winter in pieces in brine

My aunt loves to cook this recipe. The appetizer turns out to be appetizing, crispy and juicy - you just lick your fingers!

Ingredients:

• Cabbage
• Carrot
• Garlic - 4-5 cloves
• Water - 1 liter
• Acetic acid 70% - 1 tablespoon
• Salt - 1 tablespoon
• Sugar - 8 tablespoons

Step by step cooking method:

Add salt, sugar to a liter of water and put on the stove. When the marinade boils, add acetic acid to it.

Cut the cabbage into large pieces and place them tightly in a jar.

Grate the carrots and sprinkle some of the vegetable on the cabbage layer.

Squeeze a clove of garlic on each layer.

Pour the boiling marinade over the jar.

Let the cabbage stand in this form without a lid for a day. When it has completely cooled, close it the next day with a nylon lid and refrigerate.

Early cabbage in Korean: preparation in a jar according to a simple recipe

If the first cabbage has already gone to your summer cottage, be sure to cook it in Korean - you will not regret it. I recommend trying this appetizer to anyone who loves spicy, but does not have much free time for the daily preparation of culinary delights.

We will need:

• 1 kg cabbage
• 2 pcs. carrots
• 1 PC. red hot pepper
• 3 garlic cloves
• 100 ml vegetable oil
• 1 tablespoon acetic acid 70%
• 3 tablespoons of sugar
• 1 tablespoon salt

Step by step cooking method:

Cut the cabbage into large pieces, chop the carrots into strips.

Cut the pepper into rings without pulling out the seeds.

Crush the garlic into the cabbage and mix all the ingredients in one bowl.

Put a pot of water on the stove and add salt and sugar to it. Let the brine boil, then pour vegetable oil and acetic acid into it.

Pour the cabbage with boiling marinade and leave to cool at room temperature for three hours. Then spread the workpiece in jars and put it in the refrigerator for storage.

Recipe for stewed cabbage for the winter

If you cook a dish using this technology, you will kill several birds with one stone: save the cabbage and provide yourself with a preparation that can be used as a filling for a pie, borscht and lazy cabbage rolls.

Take for cooking:

• Cabbage - 1 kg
• Carrots - 200 gr.
• Tomato paste - 1 tablespoon
• Ground pepper - ¼ teaspoon
• Bay leaf - 3 pcs.
• Salt, sugar - to taste

Step by step cooking method:

First of all, chop the cabbage the way you like it.

Grate the carrots on a coarse grater.

Dilute tomato paste in 0.5 cups of water and pour it into cabbage with carrots. Mix everything well, add bay leaf.

Place in a pressure cooker and after boiling, simmer it for another 20 minutes. Attention: add salt at the end of cooking to taste!

Arrange the cabbage in jars, add 9% vinegar to each dessert spoon and sterilize them for 10 minutes, after placing a rag or a special stand on the bottom of the pan.

Twist the finished jars with lids, wrap them in a blanket and leave them in the kitchen until they cool completely.

Cabbage with mushrooms and bell peppers in a jar - winter preparation for a quick dinner

This recipe will be especially relevant and useful for busy women who do not have time to devote themselves to creating culinary masterpieces every day. This healthy dish will come in handy for preparing a quick dinner, because you can simply warm it up and feed the household.

Prepare for 1 kg of cabbage:

• Mushrooms - 200 gr.
• Bulgarian pepper - 1 pc.
• Carrots - 200 gr.
• Onion - 1 pc.
• Salt - 1 tablespoon
• Sugar - 3 tablespoons
• Vinegar 9% - 100 ml
• Vegetable oil - 100 ml

Step by step cooking method:

Shred the cabbage. Grate carrots for cooking vegetables in Korean.

Cut the onion and bell pepper into half rings.

Mix the prepared ingredients in a pan, add salt, sugar, vinegar and vegetable oil to them.

Finely chop the mushrooms and also place in the pan. Stir the salad and simmer it for one hour.

We lay out the finished dish in pre-sterilized jars, close them and leave to cool under the covers.

Video on how to cook cabbage for the winter in a jar

Did you know that sauerkraut is superior to many modern probiotic complexes, carefully advertised by greedy manufacturers? At the same time, it not only eliminates many digestive problems, normalizing the intestinal microflora, but also saturates the body with vitamins.

In addition, such an appetizer increases hemoglobin, improves the functioning of the cardiovascular system, and strengthens the skeletal system. I hope now you have an incentive to make preparations with cabbage for the winter. Therefore, I suggest you watch the following video so as not to put off a useful and important matter for later.

Well, which recipe did you like the most, my dears? Be sure to share your opinion in the comments, it is important for me to hear it. See you on the blog!

We all love to eat cabbage in winter. And for it to be tasty, you need to choose a method of harvesting. We have already done it with you. But today I want to pay attention to pickling. How is this method different from the others? We're just going to use vinegar here.

Usually, this method turns out sweet cabbage. Although the vegetable contains enough sugar, we will still add the purchased bulk product. Therefore, the result will be incredibly tasty!

I am sure that every housewife who has been preparing for a long time has long chosen some recipe. She uses it year after year. And right! After all, there is nothing better than a proven recipe. And that's exactly what we have. But what about novice cooks? After all, they are still newbies in this business.

That's why I share with you my favorite options. All my relatives follow them: sister, mother, wife. And you can use such yummy even in salads or as a filling in pies. Or just as an appetizer on the holiday table. Well, enough talking, it's time to get down to business!

This method allows us to cook white cabbage for the winter very quickly. You can eat it the very next day. Therefore, this is a great opportunity to make a delicious salad for any occasion. Even for a holiday or for lunch. Such yummy flies away in an instant.

Ingredients:

• Carrots - 1 pc.;
• Water - 1.5 liters;
• Sugar - 4 tbsp. l.;
• Salt - 3 tbsp. l.;
• Vinegar 70% - 1 tbsp. l.;
• Black peppercorns - 5 pcs.;
• Bay leaf - 1 pc.

Cooking:

1. Let's deal with cabbage first. It is necessary to remove the top 2 - 3 sheets from it. We do not need them, because they are still dirty, spoiled. We chop the head of cabbage into thin straws using a special shredder or you can use an ordinary knife. Just first cut it into 2 - 4 parts for convenience. Place immediately into a large container.

2. Wash and clean carrots. Now we need to rub it on a coarse grater or for Korean carrots. We put it right there.

Do not add a lot of carrots, because due to its large amount, the entire workpiece can ferment.

3. Now let's do the marinade. Pour water into a saucepan and add salt, sugar, black peppercorns and bay leaf. Boil and turn off. Now add vinegar.

4. Pour chopped vegetables with this hot brine and mix well. Leave on the table to cool.

5. During this time, we will prepare the banks. They need to be washed with soda or detergent and dried. To do this, turn the neck down and put on a towel. Water will drain and the container will be dry. We also act with ordinary nylon lids.

6. We shift our preparation into the container along with the marinade and close the lids.

When laying cabbage in jars, do not tamp it strongly.

We put away for storage in any convenient and cool place: cellar or basement. She will stand until the summer.

How to pickle cauliflower for the winter in jars to be crispy?

Usually we always harvest only white cabbage, but we don’t even remember about color. But it can also be cooked very tasty not only for dinner, but for snowy and cold times. After all, it is always nice to get such a jar from the cellar, open it and remember the summer.

Ingredients:

• Cauliflower - 3 kg;
• Carrots - 3 pcs.;
• Garlic - 3 heads;
• Hot pepper - 3 pcs.;
• Parsley - 2 bunches;
• Sugar - 1 cup;
• Salt - 3 tbsp. l.;
• Vegetable oil - 1 glass;
• Vinegar 9% - 1 cup;
• Water - 1.5 liters.

Cooking:

1. Let's prepare a large and deep container in which we will knead our products. And first of all, we will wash the parsley. It needs to be finely chopped. We put it in our bowl in an even layer.

Parsley is better to take curly. It is coarser and therefore does not become sour from boiling water.

2. We clean the garlic and cut each clove into arbitrary plastics. Sprinkle with the second layer.

3. Next, rinse and peel the carrots. Chop it into slices. We ship there.

4. Take hot peppers if you wish. Also, according to your taste, you can get rid of the seeds. We will cut into strips. Add to the rest of the vegetables.

5. Now it's our main product's turn. Wash cabbage and separate into florets. It is better that they are not very large. So more will enter the banks. We do not throw out the stalk, but also grind and fold it with the last layer.

6. Pour water into the pan and add salt, sugar, butter. Boil and just before turning off, pour in the vinegar.

7. Pour the contents of the container with the marinade. We put the load on top and leave it on the table for a day. The next day, mix and arrange in jars with brine, cover with lids. We put them in a saucepan, on the bottom of which a rag is laid, and pour water into it up to the shoulders of the bottles. We turn on the fire. From the moment of boiling we detect 20 minutes.

8. After the lapse of time, we twist the lids and remove the container under the fur coat until it cools completely.

Pickled cabbage in brine:

I propose to decorate your blanks with beautiful cabbage. It cooks very quickly, but does not keep for long. And all by the fact that it is eaten very quickly. You can treat friends, guests and just your relatives with such yummy. They will definitely like it.

Ingredients:

• White cabbage - 2.5 kg;
• Beets - 1 pc.;
• Salt - 1/2 cup;
• Sugar - 1.5 cups;
• Vinegar 70% - 1.5 tbsp. l.;
• Water - 2.5 liters.

Cooking:

1. Prepare the brine. Pour water into a saucepan and put on fire. Add salt and sugar. Boil and add vinegar. Turn off and cool to room temperature.

2. Let's prepare the jars. They must be thoroughly washed and sterilized.

3. Cut the cabbage into 4 parts, and then chop each into thin strips with a knife or a special shredder. Three beets on a large grater.

4. Put vegetables in layers in a jar: cabbage, beets. So we alternate to the very top.

5. Fill everything with cooled brine. We close the container with nylon lids and put it in the refrigerator for storage.

A simple recipe for pickled cabbage with butter:

According to this method, we will prepare white-headed pieces. It turns out very tasty. But the most important thing is that this will always be crispy. After all, sometimes you just want something to crunch. This cabbage is a great snack. And be sure that you will even eat carrots!

Ingredients for a 3 liter jar:

• White cabbage - 1 head;
• Carrots - 2 pcs.;
• Parsley - 1 bunch;
• Garlic - 8 teeth;
• Water - 1.5 liters;
• Vinegar 9% - 250 ml.;
• Vegetable oil - 100 ml;
• Salt - 2 tbsp. l.;
• Sugar - 3 tbsp. l.;
• A mixture of peppers - 1 tsp;
• Bay leaf - 4 pcs.

Cooking:

1. First we need to prepare the marinade. To do this, pour water into the pan and put on fire. Add salt, sugar, oil, a mixture of peppers, bay leaf. When it boils, pour in the vinegar and turn it off. Let it cool down to room temperature.

2. Peel the carrots and cut into slices about 5 mm thick. We divide the parsley into small branches. Cabbage must be cut into 4 parts and remove the stalk. Then we divide each part into two more. Peel the garlic and cut each clove in half.

3. We begin to put vegetables in a clean and dry jar. First a layer of white cabbage. Each sheet must be separated from the other. This will include a lot more. Next is a portion of carrots, garlic and parsley. So we repeat to the very neck.

4. Fill with marinade to the very top and close with a nylon lid. The remaining brine is not poured out, but left. The next day, you need to open the jar and see how much liquid is in it. If the top leaves are dry, add the remaining marinade.

You can store such cabbage in the cellar or any convenient, but cool place.

How to pickle cabbage for the winter under iron lids:

In this recipe, in addition to cabbage, we will only garlic and hot peppers. Although, if you do not like spicy, then it is not necessary to add it. But the result is quite unusual and interesting. And it will be a great appetizer!

Ingredients:

• White cabbage - 1 fork;
• Garlic - 1 head;
• Hot pepper - 1 pc.;
• Bay leaf - 2 pcs.;
• Black peppercorns - 1 pinch;
• Water - 1.5 liters;
• Salt - 2 tbsp. l.;
• Sugar - 4 tbsp. l.;
• Vegetable oil - 100 ml;
• Vinegar 9% - 200 ml.

Cooking:

1. We clean the garlic from the husk. Each clove is cut into thin slices. Hot pepper must be chopped into rings. Cut the cabbage in half, and then cut into large pieces.

2. Pour peppercorns and bay leaf into a clean jar. Then put in the cabbage. Between the layers, add garlic and pepper rings. Thus, we fill the entire flask.

3. Fill the contents with boiling water and cover with a metal lid. We leave for 10 minutes. Then we pour out this water.

4. Pour water into the pan and add salt, sugar, butter. Bring to a boil and add vinegar. Pour boiling water into the jar to the very top and roll up the lid. We put it under the covers until it cools completely.

Is it possible to pickle early cabbage for the winter?

Many people ask this question. After all, a lot of cabbage has grown, but it is unrealistic to eat all of it. Therefore, I want to save it for the cold season. And suddenly the early one cannot be pickled and left in this way for a long time.

I'll tell you right now that it's possible. The thing is that such heads of cabbage are not so dense. And it has more tender leaves, which means that there is also much more juiciness in it. But there are as many vitamins and minerals in it as in winter varieties. Therefore, its usefulness is no less.

Since this variety is bred specifically so that the cabbage ripens much faster, accordingly, it manages to gain a sufficient amount of sugar. And why is he needed? It is clear that for fermentation. Therefore, this can not only be pickled, but also salted, as well as sour.

Now you know that early varieties of cabbage can also be harvested for the winter period. But it will be just as crispy precisely because of its tenderness. But don't worry! Just eat jars with such yummy first, and only then proceed to the rest. And in order not to confuse, mark the container.

I hope you liked not only our recipes, but also some tips. I will be glad if you use them and maybe they will become your favorite. Share with friends and family. And that's all for today, see you soon!

Tell me please, well, who doesn’t love sauerkraut or pickled cabbage? It must be hard to find such a person! Perhaps, of all the blanks that we try to cook, this is one of the most beloved and popular!

It's too early to pickle cabbage. The cold has not come yet to keep it. Is it possible to ferment and store in the refrigerator ... But it's time to cook pickled cabbage. Cabbage has already gained strength and all the prescribed vitamins, and therefore it will turn out delicious, crispy and healthy.

You can pickle cabbage and harvest it for the winter by twisting the lids. But today we will cook instant pickled white cabbage, which is not necessary to roll into jars. As a rule, a cooked snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its taste at all.

It is very convenient to prepare such an appetizer ahead of time, before any holiday. She is always welcome on the festive table for any occasion. Whether it's a birthday or New Year's Eve!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is very tasty, which is cooked with beets and carrots. And today I will share a few more delicious recipes that I think you will like. These will be very simple recipes, and recipes a little more complicated. And everyone will be able to choose a recipe to their liking.

Delicious pickled cabbage

A very simple cooking recipe captivates to cook such cabbage quite often. Quickly prepared, quickly and deliciously eaten.

We will need:

• cabbage - 1 fork per 2 kg
• carrots - 1 pc.
• garlic - 4 cloves

For marinade:

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pcs
• peppercorns - 10 pcs
• cloves - 5 pcs
• bay leaf - 3 pcs
• vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 incomplete teaspoon)

Cooking:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, choose tight, strong forks for cooking it.

2. Peel and grate carrots for Korean carrots.

3. Mix cabbage with carrots in a large container, it is good to use a basin for these purposes. Mint is not necessary.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let it simmer on low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Get a bay leaf. And then, hot, pour into cabbage with carrots. Mix carefully. Let stand to cool completely. Stir contents periodically.

8. Transfer to a three-liter jar along with the marinade. You don't have to report to the top. Put in the refrigerator overnight. The next day you can already eat cabbage.

9. But it will be the most delicious for 2-3 days.

When serving, ready-made cabbage can be poured with olive or other. You can serve it as an appetizer or salad, adding chopped onions or fresh herbs to it. You can make vinaigrette from it, it turns out very tasty and fragrant.

The cabbage itself has a sour-sweet-salty taste, it crunches pleasantly, and it turns out very tasty! And although now you can buy pickled cabbage all year round in the store, but it will not be as tasty as your own, homemade, anyway.

And as you can see, it is absolutely not difficult to cook it, and it will take half an hour on the strength.

Pickled Instant Cabbage with Bell Peppers

Cabbage cooked according to this recipe can be considered precocious. It picks up flavor very quickly and can be eaten the very next day.

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 2 pieces (medium)
• bell pepper - 1 pc (medium)
• cucumber - 1 pc (medium)

• water - 1 liter
• salt - 1 tbsp. spoon with slide
• sugar - 3 tbsp. spoons
• vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking:

1. Chop the cabbage with a combine, grater or knife.

2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. So the salad will look very beautiful.

3. Peel and cut the bell pepper into long thin strips.

4. Mix all the ingredients in a large container, it is good to use a basin or a large saucepan for this purpose.

It is better to mix with your hands so that the vegetables do not wrinkle and the juice does not let out. You don't need to wash them!

5. Put the vegetables in a clean three-liter jar scalded with boiling water in a fairly dense layer. Lightly tamp them down with your hand or a spoon. It is not necessary to lay the banks to the very edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over vegetables. Let cool.

8. Put in the refrigerator. Keep it right there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and drizzled with oil.

Pickled Cabbage with Beets - Gurian Cabbage

Cabbage according to this recipe turns out to be tasty, crispy, moderately spicy and very beautiful. Good for any festive table and for a regular dinner with boiled potatoes, or for any other dish. Very good and long shelf life in the refrigerator. The only drawback is that it eats up very quickly! But there is one more advantage that I didn’t indicate above - it’s quick and ready!

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 1 pc (medium)
• beets - 1 pc (large)
• garlic - 7-8 cloves
• red capsicum - 1 pc (or 1 tbsp. red ground)

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 1 cup
• apple cider vinegar - 1 cup
• peppercorns - 6-8 pieces
• bay leaf - 3-4 pieces
• vegetable oil -0.5 cup

Cooking:

1. Cabbage cut into fairly large pieces. You can cut the forks first into 4 parts right along with the stalk. Then cut each part into 4 more parts.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “leak” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel and cut the garlic into long thin slices.

4. Peel the seeds from hot peppers and cut into long strips. When working with pepper, it is better to use gloves.

5. We prepare a pan of a suitable size. We lay out all the prepared ingredients in layers in it in turn, repeat the layers several times.

6. Cooking the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5-7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. We cover with a flat plate, which we lightly press down, so that the brine is on top, and all the contents of the pan are hidden under it.

10. Let cool and put in the refrigerator for 4-5 days.

11. Serve as a snack.

This appetizer is very colorful and bright, can decorate any holiday table. You can prepare it ahead of time, as it keeps well. We often prepare such an appetizer for the New Year! And she always falls in this day to the place!

Since the appetizer is spicy, men love it very much. You can make it even spicier by adding an extra pod of red pepper, or ground red.

Pickled spicy cabbage with ginger

Useful properties in combination with its unique qualities are known to everyone. Have you tried pickled cabbage with ginger? No? You have lost a lot! Cook once, and then everyone will be given the recipe!

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• ginger - 70 gr
• garlic - 4-5 cloves

For marinade:

• water - 1.5 liters
• salt -3 tbsp. spoons
• sugar - 5 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• ground black pepper - 0.5 tsp
• bay leaf - 3 pcs
• apple cider vinegar - 150 ml

Cooking:

1. Chop the cabbage into thin strips. Grate carrots for Korean carrots. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel and cut the ginger into very thin, translucent circles.

4. Put everything in a saucepan of the appropriate size and mix gently. Mint is not necessary.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove bay leaf and add vinegar.

6. Pour the contents of the pan with boiling marinade. Press down firmly with a flat plate, which we use as oppression. The brine should completely cover all the vegetables.

7. Cover and leave to cool completely. Then put in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!

8. You can store such cabbage for a month in the refrigerator. Well, if it fits, of course!

Such an appetizer, like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unlike anything spicy taste. You know how delicious pickled ginger is. And here also in combination with cabbage. The recipe is just “you will lick your fingers”!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago this recipe was shared with me by our neighbor. I liked it both in taste and original name. Some time later, with the advent of the Internet in my life, I learned that such an interesting name - "kryzhavka" came from the word "kryzh", that is, a cross. And everything turned out to be very simple, because it is into 4 parts that we cut the cabbage when we want to pickle it according to this recipe.

We will need:

• cabbage - (a small fork, a kilogram with a little)
• carrots - 2 pieces (medium)
• bell pepper - 1 pc (optional)
• garlic - 4-5 pcs
• cumin - 0.5 tsp

For marinade:

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
• allspice -4 pcs
• peppercorns - 5-6 pcs
• vegetable oil - 0.5 cups

Cooking:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Put chopped cabbage there and cook over medium heat for 10 minutes.

3. Remove the cabbage pieces with a slotted spoon and place in cold water to cool as quickly as possible. As soon as the water becomes warm, it will again need to be changed to cold. And so on until the cabbage is completely cool.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate carrots for Korean carrots. If you add bell pepper, then cut it into thin strips.

6. Cooking the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Here we turn off the fire.

7. Put the cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave to cool completely. Then put in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onions.

Pickled cabbage with vegetables and apples - a delicious recipe

We will need:

• cabbage - 1 fork (2 kg)
• carrots -3-4 pieces (medium)
• bell pepper - 3-4 pieces
• sweet and sour apples - 3-4 pcs
• garlic - 1 head
• hot pepper - 1 pod

For marinade:

• water -2 liters
• salt -4 tbsp. spoons
• sugar - 1 cup
• apple cider vinegar 6% - 3/4 cup
• peppercorns - 15 pieces
• allspice -5-6 pieces
• carnation -5-6 pieces
• bay leaf - 3-4 pieces

Cooking:

1. Cut the cabbage first into 4 parts, and then each of the parts again in half, at least along, at least across, as you like. You can not remove the stalk, so the leaves will hold on better.

2. Peel the bell pepper and also cut into 8 pieces with long feathers. Hot pepper - in two halves. Seeds are best removed (use gloves).

3. Cut carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts, depending on the size, but immediately before putting them into the container so that they do not darken.

6. You can pickle cabbage with vegetables and apples both in a large saucepan and in jars. I marinate in a saucepan. Therefore, I put cabbage in it first, sprinkle with a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.

6. Cooking the marinade. To boil water. In hot water, put all the ingredients for the marinade, except for the vinegar.

7. Boil the marinade for 5-7 minutes, then add the vinegar. Wait until it boils again and turn off the gas.

8. Cut apples, you can directly with seeds. And immediately pour boiling marinade. Remove bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave to cool completely.

10. Then put in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage is tasty and crispy. All vegetables and, of course, apples are also very tasty.

Georgian pickled cabbage

I also suggest watching the video - the recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, and everything is prepared almost the same way.

Here, admire how beautiful it turns out!

Features of cooking delicious pickled cabbage

• You can pickle not only white cabbage. Almost all varieties are suitable for this. Pickled and red-headed, and Beijing (Korean chim-chim, or chamcha), and color.
• for marinating, you should choose tight, tight forks. From such heads of cabbage, the appetizer always turns out to be crispy and tasty.
• you can cut the forks into strips, large or small pieces, or even quarters
• you can pickle only cabbage, or you can pickle it with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

• garlic is almost always added, less often onions are added. If you add onions, then the cabbage will have an "onion" taste.
• various peppers, coriander, cumin, rosemary, bay leaf, cloves are used as spices
• sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
• it is advisable to remove the bay leaf after boiling the marinade so that it does not give bitterness. Although someone does not clean. But when I was studying, they taught me how to clean.
• vinegar can be used apple, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you cook completely different varieties of pickled cabbage. Change the spices a little - and the taste will already be completely new. Add certain vegetables, and the appetizer will acquire a new color and new notes of taste. And by manipulating peppers, we get a spicy snack, not too spicy and not spicy at all.

I really like to "play" with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can draw absolutely any “delicious” picture called “Pickled Cabbage”. And let the name is not quite poetic, but it is very culinary!

Bon appetit!

Cabbage contains many vitamins, such as potassium, calcium, phosphorus, sulfur, vitamins U, P, K. But most of all, cabbage is rich in vitamin C. In the summer-autumn period, getting fresh heads of cabbage rich in vitamins is not as difficult as in winter.

In the article we will talk about how to stock up on this valuable product for the winter ourselves and how to pickle cabbage for the winter.
The pickling process does not take away most of the beneficial vitamins from vegetables, due to minimal heat treatment. In addition, pickled cabbage contains less acid than sauerkraut. Which favorably affects the absorption of this product.
Consider several options for harvesting cabbage for the winter.

This is the most classic cooking option, it contains a minimum set of products that will always be found in the kitchen. And when used, it can be cut into various sizes, for any dish. We pickle it in a three-liter jar.

Required Ingredients:

• cabbage - 1 kilogram;
• water - 1 l.;
• acetic acid (70% solution) - 2 teaspoons;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vegetable oil - 1 tbsp. spoon.

Marinating cabbage for the winter in jars recipes:

1. We prepare the vegetable: we free it from spoiled leaves, wash it well, dry it and cut it into pieces (you choose the size of the pieces yourself so that it is convenient to fold them tightly into the cooked dishes).
2. Putting it in the bank.
3. Prepare the marinade: pour water into a saucepan, add salt and granulated sugar. After boiling, pour in vinegar, oil. Mix everything well so that the oil is well dispersed throughout the entire container, put on a minimum heat and cook for 3-5 minutes.
4. Pour the marinade into a jar with our preparations, tightly cork with lids and leave for 3 days in the room to cool and marinate.
5. After this time, our workpiece can be placed in a cool room (cellar, pantry, refrigerator).

Marinated Instant Cabbage

This recipe is good because it takes very little time from start to full cooking, so you can enjoy pickled cabbage on the same day. This option is very good for late autumn preparations, or when there is an instant desire to try marinades.

Ingredients:

• young cabbages - 2 kilograms;
• table salt - 2 tablespoons;
• granulated sugar - 3 tablespoons;
• acetic acid (9% solution) - 100 milliliters;
• 7 cloves of garlic;
• black peppercorns - 7 peas;
• bay leaf - 4-5 leaves;
• carrot - 2 pcs;
• water - 1 l;
• vegetable oil - 150 ml.

Pickled Instant Cabbage with Vinegar:

1. Wash the vegetables well, pat dry and remove any damaged leaves if necessary.
2. Pour water into the pan with the addition of bay leaf, pepper and salt. Then add sugar and bring to a boil. Cook over low heat until the salt and sugar dissolve (5-7 minutes).
3. At the last stage, add acetic acid. Then mix the marinade and remove the pan from the stove. Put the brine to cool.
4. Mix cabbage with carrots. Next, add the garlic, passed through the garlic press (if it is not at hand, you can also rub it through a fine grater).
5. Put all the vegetables well in a jar, pour warm brine into them. Close the lid tightly and leave in the room for 3 hours. And now our product is ready.
6. When ready, store in the refrigerator with brine.

Pickled cabbage for the winter is very tasty

For lovers of products with peppercorns, you can use the following recipe. The pickled product gets a spicy aftertaste and is well suited as a side dish for second courses, and for lovers of spicy and for a snack.

Required Ingredients:

• cabbage - 2.5 kilograms;
• garlic - 3 not very large heads;
• carrots - 5 pcs. medium size;
• 1 liter of water.

To prepare the brine you will need:

• 250 grams of water;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• ground hot pepper - 2 tablespoons;
• vinegar 70% - 1 tbsp;
• sunflower oil - 1 tbsp.

Pickled cabbage for the winter in jars recipes:

1. Cut the washed cabbage into pieces and put in an enamel bowl.
2. Grate carrots on a coarse grater.
3. Chop the garlic.
4. Mix all vegetables.
5. Mix remaining marinade ingredients and add to cooked vegetables.
6. Boil 1 liter of water in a saucepan and pour over the products cooked in the basin. Mix all products well, then leave to infuse for 3 days.
7. Ready spicy cabbage can be transferred to jars or containers. Keep refrigerated. If there is not enough space in the refrigerator, and there is a risk of spoiling the product in the room, then a simple freezing method can be used. Fold in plastic bags and send to the freezer. It is undesirable to freeze the entire workpiece, because the defrosted product is better suited for borscht, cabbage soup, and various soups.

How to pickle cabbage in jars for the winter with aspirin

Cabbage prepared for the winter according to this recipe turns out to be crispy and snow-white, as if just cut from the garden. Such blanks can be stored for a single winter. Also, this recipe will allow you to diversify the classic preparations for the winter and will surprise both guests and your household with a delicate taste.

For a three-liter jar you will need the following products:

• 1 kg. fresh white cabbage;
• 4 medium sized carrots;
• 3 art. l. salt;
• 3 art. spoons with a slide of sugar;
• 3 bay leaves;
• black pepper in a pot - 6-8 peas;
• 3 aspirin tablets;
• 1 liter of water.

Marinating cabbage in jars for the winter recipes:

1. We chop the washed and dried cabbage. Carrots are rubbed on a coarse grater, or cut into strips. Everything is mixed up.
2. Put 1 tablespoon of sugar and salt on the bottom of the jar, put 1 tablet of aspirin (acetylsalicylic acid), bay leaf, pepper on top.
3. Apply shredded products in dense layers. The first layer - seasonings, has already been put. Then add cabbage with carrots, to the middle of the container.
4. Repeat seasoning layer. And add vegetables again.
5. Boil water and pour half into a jar.
6. Then we continue to spread the cabbage further. When the jar is filled to the neck, add the last layer of salt, granulated sugar and aspirin. Lay the remaining pepper and spicy leaves on top. Pour boiling water over everything. Close the lid tightly.
7. Cover jars with a thick towel (or other warm cloth). After complete cooling, put the finished jars in a cool place.

Instant marinated cabbage

This recipe is well suited specifically for a variety such as colored (or broccoli), scalded in brine, the inflorescences absorb spices, while remaining crisp and snow-white, after marinade in vinegar. If you use young, not very large heads of cabbage, then neat inflorescences will look very original on the table with any dish.
It is possible to harvest both in liter and in other banks. The calculations below are for a three liter jar.

You will need:

• young cauliflower - 1 large head;
• black peppercorns - 4 pieces;
• 4 cloves;
• 4-5 pieces of bay leaf;
• one bunch of parsley;
• water - one liter;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 1 teaspoon of acetic acid;
• 10-15 gr. citric acid.

Pickled cabbage recipes are very tasty:

1. Rinse the vegetables well under the tap and break into flowers.
2. Pour water into a saucepan and add salt, sugar, citric acid there. And also add cloves and bay leaf, then prepared inflorescences and bring everything to a boil. Make the fire smaller and boil for 5-7 minutes.
3. Then each inflorescence separately needs to be pulled out and cooled, and the brine should be boiled for another 5 minutes.
4. Banks are ready. If the blanks are planned to be stored for a long time, then it is better to sterilize the jars (put a colander on a pot of water and turn the jars over it, as soon as the bottom of the jar heats up so that you cannot touch it with your hand, the jar is ready; it takes 20 minutes for a liter jar, for three liters minutes 30). For quick consumption of the product, you can not sterilize.
5. Put a pepper on the bottom of the jar, fold the inflorescences. Pour all this with our brine (so that the jar does not crack, it is better to pour hot brine without touching its walls, but straight into the middle).
6. Before rolling up the lids, add vinegar. Just gently lower the top with a spoon. Turn the jars upside down and leave to cool.
7. Delicious cauliflower for the winter is completely ready. After it has been infused for a week, you can taste it, if you could not resist until the winter.

In addition to the main vegetable - cabbage, preparations can be diversified with other additives. Bulgarian pepper, mushrooms, large pieces of carrots (you can also experiment with whole fruits), apples, etc. Such preparations look like a salad, they can be eaten as a separate dish.

Pickled cabbage with instant bell pepper

It is better to cut vegetables according to this recipe smaller, i.e. chop the cabbage, and cut the pepper into half rings. Peppers can also be cut lengthwise into strips. Everything is prepared very quickly (from 2 to 3 hours), but it tastes spicy and crispy. Suitable as an appetizer, salad, and as a side dish for main courses.

Ingredients:

• cabbage - 1 large head;
• Bulgarian sweet pepper - 6 pieces;
• green parsley - 1 bunch;
• water - 250 milliliters;
• granulated sugar - 100-150 gr.;
• salt - 2 tablespoons;
• acetic acid (9%) - 100 ml;
• sunflower oil - 60 gr.

Pickled cabbage for the winter under iron lids:

1. The necessary vegetables should be washed well and dried, after drying, thinly sliced. Mix everything in a separate cup or bowl, add parsley. Let it brew a little, and at this time we proceed to the preparation of the brine.
2. Pour water into a saucepan. Salt. Pour granulated sugar and boil for a couple of minutes, then pour oil and acetic acid. Mix thoroughly and turn off the stove.
3. Pour the products with the resulting marinade and let it brew for at least 2 hours.
4. After the vegetables are infused, the salad can be folded into jars. In unsterilized dishes, the product must be in the refrigerator. If you sterilize the dishes, then you can take them to the pantry, or put them in the cellar. Crispy salad ready for winter.

The article provides several options for how to pickle cabbage for the winter. You can choose any of the recipes to your taste. Stocking up on such marinades for the winter is very useful. This is an indispensable option to support your immunity, and by the spring - the best tool in the fight against beriberi.

You may also be interested in recipes, and.

"- cabbage salad for the winter. 10 recipes for delicious, popular snacks that will decorate your table and diversify the menu in the winter season.

In our country, cabbage is probably the most common and important vegetable grown in agriculture.

It grows all over the world, except, of course, the north and deserts.

Already in the Stone Age, people grew this vegetable, and Pythagoras, a well-known mathematician in ancient times, was engaged in its healing properties and selection.

And now this beautiful vegetable has hundreds of varieties.

Variety "Kale"

Also, cabbage has become widespread as an ornamental plant, perfectly decorating city flower beds, for example, the Kale variety, which is more useful than white cabbage, although it has not yet become widespread in our country.

In Rus', after September 27, it was a tradition for all the people to harvest cabbage for the winter, it was time for fun evenings - skits, which lasted two weeks. Hence the name of the modern form of funny theatrical performance.

So, the conversation will be about how to cook a cabbage appetizer for the winter.

I offer you the best proven recipes, cook and you will not regret

Cabbage salad with carrots and bell peppers

Ingredients:

• 1.5 kg cabbage
• 300 gr. carrots
• 300 gr. bell pepper
• 300 gr. Luke
• 105 gr. Sahara
• 1.5 st. l. salt
• 150 ml vegetable oil
• 150 ml vinegar 9%

Cooking:

Finely chop the cabbage

Peel the peppers, cut into thin strips

Onion cut into small cubes

Mix prepared vegetables in a large bowl.

Add oil, vinegar. Add sugar, salt. Mix everything thoroughly

We lay out the finished salad tightly in sterilized jars so that the vegetable mass is in brine, roll it up with sterilized lids

Salad with carrots and onions - Kuban

Ingredients:

• White cabbage - 250 g
• Carrots - 150 g
• Bulgarian pepper - 150 g
• Onion - 150 g
• Tomatoes - 250g
• Cucumbers - 150 g
• Chili pepper - 0.5 pcs
• Salt - h. with a slide
• Sugar - 10 - 15 g
• Ground paprika - 0.5 tsp.
• Vinegar 9% - 15 ml
• Vegetable oil - 50 g
• Allspice - 4 - 5 peas

Cooking:

1. Finely chop the cabbage
2. Onion cut into thin half rings
3. Finely chopped hot pepper
4. Tomatoes cut into slices
5. Cucumbers cut into half circles
6. Add salt, sugar, paprika, oil, vinegar, bay leaf, peppercorns
7. Mix everything thoroughly, leave for 2 hours, mix vegetables every 30 minutes
8. Put on fire, bring to a boil, simmer for 20 minutes from the moment of boiling, stirring
9. Arrange in sterilized jars, roll up with sterilized lids

Cabbage salad with tomatoes

Ingredients:

• 1 kg cabbage
• 3 carrots
• 4 pcs tomatoes
• 5 tooth garlic
• 2 onions
• st.lodge ground coriander
• bunch of parsley
• Art. lies. with a hill of salt
• 100 g sugar
• 100 ml vegetable oil
• 12 st. lies. vinegar 9%
• 150 ml water

Cooking:

Finely chop the fork into thin strips

Peel the carrots, rub on a coarse grater

Tomatoes cut into small pieces

Onion cut into half rings

Garlic rubbed on a fine grater

We chop the greens not very finely

We mix the chopped vegetables, except for the tomato, add the coriander. We mix everything well

For the marinade, add water and oil to a saucepan. Add salt, sugar, mix everything

We put on fire, bring to a boil, stir until the salt and sugar dissolve, remove from heat

Add vinegar, stir

Add tomatoes, herbs to vegetables

Pour the marinade, mix everything thoroughly, leave for 1 hour

We lay out the salad in sterilized jars

Roll up with sterilized lids, let cool

Cauliflower salad

Based on 6 cans of 700 gr.:

• 3 kg cauliflower
• 3 carrots
• 3 pods of hot pepper
• 4 heads of garlic
• 2 bunches curly parsley
• For marinade:
• 1.5 liters of water
• 1 st. Sahara
• 1 st. vegetable oil
• 3 art. l. salt
• 15 allspice peas
• 1 st. vinegar 9%

Cooking:

Coarsely chop the parsley and spread the first layer in a bowl, but not aluminum

Cut the garlic into circles, lay out the next layer

We rub the carrots on a grater with thin circles, spread them in the next layer

Peel the peppers, cut into half rings, 1 cm wide

Add on top of vegetables

We spread the cabbage, disassembled into inflorescences

For marinade - put water in a saucepan on fire, bring to a boil

Add sugar, oil, salt, peppercorns, vinegar

Pour the vegetable mass with marinade, cover with a flat plate, put the load, leave for 1 day

After a day, the whole mass is thoroughly stirred.

Put in sterilized jars, tamp tightly, pour marinade, cover with sterilized lids

In a large container, laying the bottom with a towel, expose the jars, fill with water

Pasteurize for 20 minutes from the moment of boiling, at the end tightly twist the lids

Have to take:

• 1 kg cabbage
• 4 garlic cloves
• 3 bell peppers
• 2 carrots
• 1 bulb
• 6 art. l. vegetable oil
• 5 st. l. Sahara
• 2 tbsp. l. salt
• 1.5 st. l. acetic acid 70%
• 1 tsp black pepper
• 1 tsp hot red pepper

Cooking:

1. Cabbage cut into medium cubes
2. Pepper, de-seeded and cut into strips, 1 cm wide
3. Peel and grate carrots on a Korean grater
4. Pour vegetables into a bowl
5. Add a mixture of peppers, salt, sugar, mix thoroughly
6. Pour in acetic acid, mix again
7. Onion cut into large cubes
8. Heat oil in a frying pan, fry until translucent
9. Pass the garlic through a press, add to the onion
10. Transfer the still hot onions and garlic to the pan, mix and leave for 1 hour
11. Arrange the salad in sterilized jars, cover with sterilized lids
12. Lay the bottom of a large container with a towel and put the jars, pour water
13. Sterilize 1 liter jar - 20 minutes, 1.5 liter jar - 30 minutes
14. Close the lids tightly, turn the jars upside down, cover with a warm cloth, let cool

Cabbage salad for the winter "Fly away"

Have to take:

• 1 kg cabbage
• 4 medium carrots
• 6 garlic cloves
• 0.5 st. water
• 0.5 st. vegetable oil
• 0.5 st. Sahara
• 1 st. l. salt
• 10 st. l. vinegar 9%

Cooking:

1. Shred cabbage
2. Grated carrots on a coarse grater
3. Pass the garlic through a press
4. Mix everything thoroughly, kneading with your hands.
5. Pour oil into water, add sugar, salt
6. We put the marinade on the fire, bring to a boil, stirring until the sugar and salt dissolve.
7. Remove from heat, add vinegar
8. Pour the marinade over the vegetable mass, stir, cover with a flat plate, leave for 2 hours
9. We lay out the finished salad in sterilized jars and twist tightly with sterilized jars

Cauliflower salad in tomato juice

Ingredients:

• 2 kg cauliflower
• 2 kg tomatoes
• 200 g bell pepper
• 50 g garlic
• 100 g sugar
• 2 tbsp. lies. salt
• glass of vegetable oil
• 150 ml vinegar 9%

The weight is indicated for already prepared, chopped vegetables. Calculation for five 1-liter cans

Cooking:

1. Wash the tomatoes, pour boiling water over them, leave for 1-2 minutes, remove the skin
2. Grind in a blender
3. Remove seeds from peppers, cut into strips
4. Add salt, sugar, butter
5. Place over medium heat, bring to a boil
6. Put the cabbage, disassembled into inflorescences
7. Bring to a boil, cover with a lid, cook for 20 minutes over low heat.
8. Arrange vegetables in sterilized jars, close tightly with sterilized lids.
9. Turn the jars over, wrap them in a warm cloth and leave to cool completely.

Cabbage salad for the winter "Fergana"

Ingredients:

• 3 kg cabbage
• 3 kg red tomatoes
• 1.5 kg red bell pepper
• 2 kg carrots
• 2 kg cucumbers
• 2 kg white onion
• 200 gr. vegetable oil
• 10 gr. ground black pepper
• 5 st. l. salt
• 3 art. l. acetic acid 70%
• 3 bunches of dill
• 3 bunches of parsley

Cooking:

1. Finely chop the cabbage
2. Cut tomatoes into small cubes
3. Remove seeds from peppers and cut into thin strips
4. Grate carrots on a Korean grater
5. Cucumbers cut into medium cubes
6. Onion cut into small cubes
7. Finely chop greens
8. Add sugar, salt, pepper, vinegar, oil
9. Mix everything thoroughly
10. Arrange the vegetable mass in sterilized 1 liter jars
11. Sterilize 1 hour, roll up with sterilized lids
12. Turn over, cover with a warm cloth and leave to cool completely

red cabbage salad

Required products:

• 1 kg red cabbage
• 300 gr. bell pepper
• 3 onions
• 8 art. l. vegetable oil
• 250 ml water
• 4 tbsp. l. vinegar 9%
• 1 tsp Sahara
• 2 cloves (buds)
• Bay leaf
• 7 black peppercorns
• 5 allspice peas
• 1 st. l. salt

Cooking:

1. chop heads of cabbage
2. Remove seeds from peppers, cut into strips
3. Onion cut into half rings
4. Add salt, mix, leave for 10 minutes
5. Bring water to a boil, add sugar, pepper, bay leaf to taste, cloves
6. Boil 5 minutes, add vinegar
7. Arrange vegetables in sterilized jars
8. Heat oil to 70 degrees
9. Pour jars with hot marinade and add oil on top
10. Cover with sterilized lids, sterilize
11. Roll up lids, let cool.

Vegetable salad for the winter - video recipe

How nice it will be to open a jar of salad and potatoes on a cold winter day and remember the hot summer.

If you have your own original, interesting recipes, share them with readers in the comments, I will be very grateful to you.