Cabbage for the winter in jars - in salad brine under iron lids, pickled without sterilization. Cauliflower in jars, recipes for winter

For pickling, they take all types of cabbage, red, cauliflower, and even Beijing. The main advantage of such a product is that it is cheap, it is prepared quickly. Suitable for absolutely everyone, even young ladies on a strict diet. During fasting, the most indispensable food in the diet of believers.

How to pickle cabbage

Pickled cabbage in large pieces, cut into small portions, finely chopped. Only the aesthetic appearance of the product depends on the form of cutting, the taste qualities remain unchanged.

The marinade is responsible for the taste and aroma of preservation. It is he who is responsible for the safety of the product put into the jar, prevents the fermentation process. Therefore, its preparation should be approached with all responsibility.

For cooking, use some water, preferably not tap water, granulated sugar, essence and spices.

• Essence can be replaced with malic or tartaric acid. To do this, you need to carry out a mathematical calculation, from 100 g - 9% get 150 g - 6%.
• If this option is not acceptable at all, use lemon or its acid.
• For greater preservation stability and less acid, you can take one aspirin tablet for one 3-jar.
• There are recipes using cherry plum, it is an excellent substitute for all of the above options.

The best option for pickling, shredded cabbage. It can be used within two days.

If you still have leftovers after filling the jars with marinade, place them in the refrigerator. It may happen that during the fermentation process the filling is absorbed, then it will be necessary to add jars to the top.

Delicious pickled instant cabbage

Pickled cabbage, according to this recipe, will compete with any other snack. Cooking will take a minimum of time, in two hours your feast will be decorated with an exquisite dish, with all the vitamins.

For this recipe, you need to prepare:

• Cabbage 2 kg;
• Carrot 2 pieces;
• Garlic 4 cloves;
• Water -1 l;
• Raf. oil 200 g;
• Essence 100 g;
• Salts 30 g;
• Sugar sand 200 g;
• Laurel 5 things;

To do this, you must first prepare the marinade. He needs time to cool down. While it is cooling, you will have time to prepare the vegetables. Chop the cabbage, grate the carrot, peel and chop the garlic.

Place prepared vegetables in a container, mix thoroughly.

Dissolve all the ingredients in the liquid, boil it. Fill a container with boiling mixture. It is advisable to press down the contents with something heavy. Cabbage should be completely covered with filling. After an hour or two, you can serve it to the table.

Recipe for delicious pickled cabbage in jars

For this recipe you need to prepare:

• Cabbage in small portions 1 kg;
• Essences 1 tablespoon;
• Salt 5 grams;
• Sugar sand 15 grams;
• Refined oil 15 grams;

Chop the peeled and washed cabbage into pieces.

They should easily slip through the neck of the jar. After we laid it under the very top, we prepare the fill. To do this, pour the ingredients of this recipe into a jar, pour everything with boiling water. We close the lid. Let's stand for three days. The product is ready to use.

Store it in the refrigerator and use immediately. For long-term storage, you need to drain the liquid from each jar, boil it, fill the dishes with vegetables again. Be sure to sterilize for 10 minutes. We twist with a scalded lid.

How to pickle cabbage for the winter with carrots

For cooking, you must have:

• Large cabbage 1 head;
• 1 large carrot;
• Garlic 5 cloves;
• Peppercorns 10 things;
• Laurel 3 leaves;
• Salt 10 grams;
• Sugar 10 grams;
• Essence 10 grams;
• Water 1 liter;

Cabbage is pre-cleaned, washed.

We chop thinly. We rub the carrot or process it with a blender.

We line the bottom of the dishes with spices and garlic. Mix cabbage with carrots, lay the container under the very base. It is recommended to press down the contents to fit more.

Dissolve the remaining components of the recipe in a container, boil for several minutes. Fill jars with boiling filling. Sterilize for 10 minutes.

We twist with a scalded lid. Set aside to cool inverted.

Pickled Crispy Cabbage Recipe

For this recipe you need to have:

• cabbage 2 kg;
• carrots 2 things;
• garlic 3 cloves;
• water 1 l;
• raf. oil 200 g;
• essence 100 gr;
• salt 30 gr;
• sugar 100 gr;
• laurel 3 things;

Wash and clean vegetables. We divide the cabbage head into small parts, dissolve the carrot into a strip. Crush the garlic. Combine everything, mix.

Place in a container. Dilute the remaining ingredients in the liquid, boil for 5 minutes. Fill with boiling liquid. After 3 hours, cabbage can be eaten.

Pickled cabbage with bell pepper

According to this recipe, 4 servings x1 l of finished salad will come out.

For this recipe you need to prepare:

• Chop 2.5 kg of cabbage;
• Pepper 0.5 kg, dissolve into strips;
• Bulbs 4 pieces, half ring;
• Salts 15 g;
• Sugar 20 g;
• Essences 30 g;
• Raf. oil 50 g;

We wipe the chopped cabbage together with loose components. In a large bowl, combine it with vegetables and the remaining ingredients.

Mix thoroughly.

Dilute the essence in two parts of water. Pour the resulting mixture into the salad and stir. We lay the finished salad in processed jars. We sterilize for 15 minutes. Screw on the lid.

Pickled cabbage with tomatoes

This recipe is designed for 6 servings x1 liter. The twist is not sterilized.

For cooking, you need to prepare:

• 2 kg of shredded cabbage;
• 2 kg of tomatoes;
• 12 cloves of garlic;
• 60 g of salt;
• 100 g of granulated sugar;
• 5 g of essence per serving;
• 5 peppercorns per serving;
• Laurel 4 leaves;

Put pepper, laurel, garlic, shredded cabbage, washed tomatoes on the bottom. We lay in layers, the topmost layer is chopped cabbage.

Boil some water. Fill jars with boiling water. Let's cool down. Pour the cooled filling into a container. We lay the remaining components, boil.

Ready boiled filling, fill the jars again. Close with scalded lid. Leave to cool, turn the dishes

Quick Pickled Cabbage with Beets

A beautiful and colorful dish. Marinated for the evening, in the morning you serve a delicious, bright, and healthy snack for breakfast. The recipe is for one 3-liter jar.

For this recipe you need to prepare:

• Cabbage cut into small pieces 2 kg;
• Grated beets 300 g;
• Garlic 4 pcs;
• Lavrushki 3 pcs;
• Peppercorns 10 pcs;
• Raf. oil 100 grams;
• 10 grams of salt;
• 80 grams of granulated sugar;
• 30 grams of essence;
• 1 liter of water;

At the bottom of the dish, lay garlic, lavrushka, peas. Layer vegetables.

In a bowl, dissolve the liquid with the remaining components, boil. Fill jars with boiling filling. When cooled down a bit, cover.

Infused for about 10-12 hours. After pickling is completed, the product is ready for use.

If you need to store for a long time, then after filling with boiling mixture, sterilize for 10 minutes and close.

Pickled cucumbers with cabbage

The recipe is designed to prepare one 3-liter jar.

• Small cucumbers 1 kg;
• Chopped cabbage 200 g;
• Dill 50 g;
• Garlic 4 cloves;
• Horseradish leaves 2 pcs;
• Laurel 3 leaves;
• Capsicum pepper 1 pc;
• Peppercorns 7 pcs;
• 15 g of salt;
• 20 g of granulated sugar;
• Essences 20 grams;
• Water 1.5 l;

Put the crushed garlic, pepper straws, peas, greens in the dishes. Wash cucumbers, soak in water for 2-3 hours. Fold in layers, alternating with chopped cabbage.

Dissolve remaining ingredients in water. Boil. Fill the jar with hot filling to the very top. If you are against sterilization, add one aspirin, directly into the jar.

Sterilize for at least 10 minutes. Close with scalded lid. Cool by turning the bowl over.

Marinate cauliflower quickly

Cauliflower is very healthy. It contains more vitamins than all other varieties. It is recommended to close it for the winter both separately and in combination with different vegetables.

For this recipe, you need to prepare:

• Colored cabbage 1 large head;
• Carrots medium 2 things;
• Garlic 6 cloves;
• Salt 15 grams;
• Sugar sand 40 grams;
• Essences 30 grams;
• Laurel 2 leaves;
• Refined oil 20 grams;
• Peppercorns 10 pieces;
• Water 1.5 liters;

Rinse and disassemble the head into small portions. Wash the carrots, peel, chop into small and thin strips. Place the prepared vegetables in a bowl along with the garlic.

Dissolve all remaining ingredients in a bowl. Boil the filling. Put vegetables in it.

We are waiting for everything to cool down. After we hide in the refrigerator. After a day, transfer to a prepared jar. Be sure to close so that the workpiece does not stretch with smells from the refrigerator.

At this stage, you can treat yourself to home-cooked goodies.

Pickled cabbage for the winter under an iron lid

According to this recipe, one 3-liter jar will come out. For cooking, you need to prepare:

• Shredded cabbage 2 kg;
• Grated carrots 250 g;
• Pressed garlic 20 g;
• Peppercorns 10 pcs;
• 200 g of granulated sugar;
• 30 g of salt;
• 25 g essence;
• 40 g raf. oils;
• 1.5 liters of water;

It is necessary to combine all the prepared vegetables.

In a saucepan, dissolve all the remaining ingredients except the oil, boil. Fill a jar with vegetables with hot filling. Let stand for approximately 15 minutes. Pour the filling back into the container, add oil, boil.

Fill the jar with boiling filling again, close with a scalded lid.

Cooling twist inverted.

Pickled cabbage chunks

Very simple and affordable recipe. Every housewife has all the necessary products for cooking. You will get one 3-liter jar of delicious snacks.

• Cabbage cut into large pieces 1 kg;
• Water 1 liter;
• Greens 10 g;
• Salts 10 g;
• Sugar sand 15 g;
• Essences 15 g;
• Refined oil 10 g;
• Laurel 2 leaves;
• Peppercorns 5 pcs;
• Garlic 3 cloves;

Rinse and clean the cabbage, cut it into large pieces, but so that it freely passes through the neck in the jar.

Dissolve all remaining ingredients in liquid. Fill the bowl with boiling filling, close the lid. Cover and do not turn over for 3 days. After the allotted time, you can serve it to the table.

If you need a workpiece for long-term storage, you need to continue processing. Drain the filling into a container. Boil it and fill the dishes again. Close with finished lid. When cool, go down to the basement.

Pickled cabbage assorted

For cooking, you need to prepare:

• 0.5 kg of white cabbage;
• 0.5 kg colored;
• 0.5 kg of Brussels;
• 200 grams of carrots;
• 50 grams of essence;
• 30 grams of powdered sugar;
• 10 grams of salt;
• 1 liter of water;
• Peppercorns 10 pieces;
• Laurel 2 leaves;
• Garlic 4 cloves;

Prepare vegetables, rinse, dry, clean from bad leaves.

Chop the cabbage, the pieces should not be very large. Color disassemble, the smaller, the better.

Put garlic, laurel, peppercorns in the dishes, fill it with layers. In a container, combine the remaining ingredients in water, boil. Fill the bowl with boiling filling, cover with a lid. It settles for 8-10 hours. The snack is ready.

If you need to prepare it for long-term storage. After pouring the filling, let it cool down a bit. Drain it into a container, boil again. Fill the jars with the boiling mixture back, screw on the treated lid. The twist is cooled inverted.

Marinating cabbage in Korean

You don't need to be a resident of Korea to prepare such goodies. Even an inexperienced hostess, adhering to this recipe, will be able to prepare a culinary masterpiece. To do this, she needs to chop the cabbage with a strip or a square. You can use any cabbage. The main ingredient of such an appetizer is garlic, chilli pepper. Such an appetizer will make any stomach work, improve digestion.

For cooking, you need to prepare:

• Cabbage 2 kg;
• Carrots 300 grams;
• Garlic 15 cloves;
• Capsicum large 1 little thing;
• Water 1 liter;
• Essences 15 grams;
• Sugar sand 20 grams;
• Salt 30 grams;
• Laurel 3 leaves;

Prepare the head of cabbage, it can be chopped into a large piece, it can be a strip. Grate the carrot into a long strip. Garlic or grate or finely chop. Finely chop the pepper. Place all vegetables in a bowl and mix.

Dissolve all components in water, except for the essence. Boil everything, combine the essence with the boiling mixture. Pour over vegetables. Marinating lasts 3-4 hours. You can serve home cooked treats.

For long-term storage, after marinating, pour the filling into a bowl. Prepared dishes are filled with ready-made pickled vegetables, boiled filling. Close with scalded lid. Cool down.

Among thrifty hostesses, two types of cabbage harvesting for the winter are common. Both methods preserve all the useful properties of the vegetable during harvesting.

The first way to harvest cabbage for the winter is pickling. This method got its name due to the fact that marinade is used in cooking, which salts out the ingredients that make up the recipe.

The second common method of harvesting kaputa is pickling. In this method, cabbage is sour by fermenting brine-juice.

Recipe for canning cabbage for the winter for borscht

Such preparation for the winter very easy to prepare. To prepare it, use the following products:

1. Ripe fleshy red tomatoes - 3.5 kg;
2. Late varieties cabbage - 3 kg;
3. Bell pepper sweet meaty - 10 pieces;
4. Parsley and dill - a bunch (at your discretion);
5. Rock salt - 2 tablespoons (without a slide);
6. Table vinegar - 40 ml.

Preparation consists of the following steps:

Recipe for the winter pickled cabbage in brine

For pickling cabbage For this recipe, you will need the following products:

1. Apples with sour green - 1 kg;
2. Young cabbage - 1 kg;
3. Juicy carrots - 1 kg;
4. Drinking water - 125 ml;
5. Juice of half a lemon;
6. Coriander and peppercorns - at your discretion.

Marinating is next steps:

Recipe for pickled crispy cabbage for the winter

To pickle cabbage similar recipe you need to take the following ingredients:

1. Young medium cabbage - 1 piece;
2. Juicy medium-sized carrots - 1 piece;
3. Garlic cloves - 4 pieces;
4. Rock salt - 2 tablespoons;
5. Sugar - 1 tablespoon;
6. Laurel leaves - 2 pieces;
7. Drinking water - 1 liter;
8. Acetic acid - 1 teaspoon.

Way marinating step by step:

Recipe for the winter pickled cabbage with aspirin

To prepare cabbage according to this recipe, you you need these components:

1. Juicy young carrots - 8 pieces;
2. Young cabbage - 4 kg;
3. Black peppercorns - 20 pieces;
4. Rock salt - 10 tablespoons;
5. Sand sugar - 12 tablespoons;
6. Aspirin tablets - 12 pieces;
7. Laurel leaves - optional.

Cooking is in these stages:

Pickled cabbage for the winter - a simple recipe

In order to prepare pickled cabbage for the winter For such a simple recipe, use the following products:

1. Young white cabbage - 1 piece of medium size;
2. Table vinegar - 50 ml (9%);
3. Rock salt and sugar sand - 50 g of each product;
4. Drinking water - 1 liter.

Step by step cooking:

Recipe for the winter of Korean pickled cabbage

For cooking cabbage for the winter in Korean take the following ingredients written in the recipe:

step by step cooking pickled cabbage for this recipe:

• We clean the cabbage from the top leaves. Cut the vegetable into 2 parts and remove the stalk. Then cut in half again. In general, you should get 8 parts from one head;
• Peel the beets and cut into small rings;
• We clean the garlic cloves from the husk and cut each one into 6 pieces;
• Mix all prepared ingredients and put in a prepared jar (volume 3 liters);
• Now cook the brine for the workpiece. Pour water into a container and put a bay leaf in it. Put on fire and bring to a boil. Pour granulated sugar, rock salt and peppercorns into boiled water. Boil the brine again and turn off the heat;
• Pour the finished hot marinade into a jar of vegetables and seal it tightly. You need to store such a blank for the winter in a cool place.

Cabbage pickled for the winter under an iron lid - recipe

In order to pickle cabbage for the winter For this recipe, you will need the following ingredients:

1. White cabbage - 1.5 kg;
2. Onion - 0.5 kg;
3. Juicy carrots - 0.5 kg;
4. Bulgarian sweet pepper - 0.5 kg;
5. Parsley (root and greens) - 50 g each;
6. Celery - 50 g;

In each 500 ml jar you need to put:

Marinating is in the following steps:

• Prepare banks. To do this, wash them well with a detergent or soda solution, rinse in running water and sterilize;
• Now prepare the vegetables. Chop the cabbage into thin strips;
• Peel the onion from the husk and rinse. Chop finely (as you like);
• Peel the carrots, wash and grate on a coarse grater;
• Wash the pepper, remove the stalks and seeds. Cut it into thin strips or small cubes;
• Rinse parsley and celery and chop;
• Pour vegetable oil into the bottom of sterile jars. Arrange chopped vegetables in layers on top. Sprinkle them with sugar, rock salt, acetic acid and put peppercorns. Cover the jars with lids and let them brew for an hour;
• After this time, put all the jars in a container of boiling water for 60 minutes;
• To prevent the oil from spilling out, lightly press the ingredients in the jar with a clean spoon. Then screw on the iron lids and turn the jars over. Wait for them to cool completely and take them to a cool storage room for the winter.

Cabbage recipe for the winter "Pepper"

For this vegetable marinade recipe you need to take the following products:

How to pickle such a cabbage for the winter:

• Peel the cabbage from the top leaves and chop it into thin strips;
• Remove the onion peel, rinse and cut the onion into half rings;
• Peel the carrots and grate on a large grater (can be cut into strips);
• Mix all vegetables in one container, add rock salt, granulated sugar, sunflower oil, acetic acid (70%) to them. Stir thoroughly and send the container to the stove;
• Turn on the fire to a minimum and simmer the vegetables for 30 minutes, remembering to stir them occasionally;
• During this time, prepare the jars for use. Wash them well and sterilize;
• After 30 minutes, put the prepared vegetables into the prepared jars and twist them with iron lids. When the workpiece has cooled, take it out for storage for the winter in the basement.

Recipe for harvesting cauliflower in tomato sauce for the winter

For this recipe you need these ingredients:

Cooking:

• Divide the cabbage head into inflorescences and briefly dip them in salted and acidified water;
• Wash tomatoes, peppers and garlic and chop with a meat grinder or blender into a homogeneous mass;
• Pour the mass into a container and add salt, sugar, vegetable oil to it. Mix everything well and bring the mass to a boil;
• Then pour in the vinegar and turn off the fire;
• Arrange prepared vegetables in prepared jars and seal tightly.

This recipe came to us from centuries of past years from our ancestors. When there were no shops where you can buy whatever your heart desires. People wanted to keep the food they had grown for as long as possible. One of these methods is fermentation. Cabbage has always been one of the main products on the table in ancient Rus'. has firmly taken its place in the national cuisine of Russia, Ukraine, Belarus and many other countries. Until now, all gardeners grow this vegetable in their backyards. But, winter comes and the question arises of how to save cabbage for the winter with all its vitamins and unconditional benefits. There are many ways: and put in heads of cabbage in the cellar, and pickle in barrels or in jars. From this recipe you will learn how cabbage is harvested for the winter in jars in brine under iron lids.




For this we need:

- several heads of cabbage or one large one,
- 3 pcs. large carrots,
- 1 liter of water,
- 50 g of table salt,
- 50 g of granulated sugar,
- 50 g of 9% table vinegar.

Storage jars and iron lids for rolling

Recipe with photo step by step:

First, let's prepare the brine by boiling. To do this, pour water into the pan, and bring to a boil on the stove.
After pouring sugar, table salt into it and pour in vinegar. We take it off the stove.
Let the resulting brine cool for about half an hour.




In the meantime, chop the cabbage.




We chop carrots (finely or large, this is how someone likes it).




Mix vegetables well in a bowl.






Now we lay it out in banks so that there is as little air as possible, i.e. beat to failure. After that, pour the cooled brine into the jars, cover with lids on top. We leave the jars at room temperature for two to three days. So much time is needed for the fermentation process and for the excess liquid to go away.




After three days, we sterilize the jars (1 liter - 15 minutes, and 3 liters - 30 minutes after boiling).




Cover with something warm and let cool completely (overnight). Preparation for the winter is ready.




Ready to go perfectly in soup. You can put it on the table as an independent dish, add vegetable oil, onions or green onions, sugar and serve in this form on the table as a snack. Sauerkraut makes excellent fried hodgepodge. By adding capsicum and spices, you get a salad. And most importantly, it can be stored in jars for several months and is ready to please you with its excellent taste at any time.
We wish you and your guests a pleasant appetite.
Old Lesya

Appetizing, crispy, with a pleasant sourness and mild taste - this is exactly what a properly pickled cabbage for the winter should be like. If at least one of the above points is not observed, then this appetizer cannot bear the proud name of real pickled cabbage. Unfortunately, among the huge number of recipes for pickled cabbage for the winter at home, not every recipe meets these requirements. In today's article, we tried to collect only the most delicious and simple ways to pickle cabbage so that it would not be a shame to serve it on the festive table. Among them, you will find original options with apples and aspirin, and more traditional methods of pickling in brine and in jars. Rather, open your culinary notebook and write down recipes on how to pickle amazingly delicious cabbage for the winter!

Join the discussion

Delicious pickled cabbage for the winter in brine, recipe with photo

It's no secret that the taste of pickled cabbage for the winter largely depends on the brine. And that, in turn, turns out to be tasty subject to a number of rules, including the addition of the right spices and aromatic seasonings. Our first recipe with a photo of delicious pickled cabbage for the winter in brine differs from traditional options just by the presence of unusual spices and the addition of green apples. It is apples in this case that give a special sourness and help pickled cabbage stay crisp all winter!

Ingredients for delicious pickled cabbage in brine for the winter

• cabbage - 2 kg
• apples are green like Semerinka - 2 kg
• carrots - 2 kg
• salt - 2-3 tbsp. l.
• water - 250 ml
• juice of one lemon
• coriander
• peppercorns

Instructions for a recipe for delicious pickled cabbage in brine for the winter

Wash carrots, apples and cabbage thoroughly and cut into very thin strips. At the same time, be sure to remove the upper leaves of the cabbage and do not throw them away - they will still be needed at the end of the preparation of the workpiece.

On a note! For this preparation, it is better to take sour green apples, the enzymes of which will speed up the pickling process.

Thoroughly mix the vegetable mass and add coriander, peppercorns. Then add salt and lemon juice to a glass of warm clean unboiled water. Mix and add to vegetables.

After that, we pack the cabbage quite tightly in small jars, which were previously sterilized with steam or in the oven.

Top each piece with cabbage with brine and cover with a whole cabbage leaf.

Crispy pickled cabbage for the winter, a step by step recipe

One of the main virtues of a good pickled cabbage, for which it is valued no less than for its pleasant taste, is its crunchiness. To cook crispy pickled cabbage for the winter, you need to follow all the cooking steps exactly and cook the right marinade. Learn how to do this from the following step-by-step recipe for harvesting crispy pickled cabbage for the winter.

Essential Ingredients for Crispy Pickled Cabbage for the Winter

• medium cabbage - 1 pc.
• medium-sized carrots - 1 pc.
• garlic - 3-4 cloves
• salt - 2 tbsp. l.
• sugar - 1 tbsp. l.
• acetic acid - 1 tsp
• water - 1 l.
• bay leaf - 2 pcs.

Instructions for a recipe for crispy pickled cabbage for the winter

Thoroughly washed vegetables should be peeled and top leaves removed. Then the carrots and cabbage need to be chopped. The easiest way to do this is with a special grater for vegetable preparations. But you can also cut the head of cabbage thinly, and cut the carrot into thin slices and grate.

In a sterile jar (preferably a three-liter jar), put spices and seasonings - garlic, bay leaves, pepper. Then, tamping tightly, fill the jar with a mixture of cabbage and carrots.

Then you should cook the marinade: boil water, add salt and sugar and boil for about 5 minutes. Pour cabbage with hot marinade and pour acetic acid on top.

Cork a jar of pickled cabbage with a tight lid or roll it up with a can opener.

Pickled cabbage for the winter in jars recipes with aspirin, recipe step by step

Aspirin is far from the most traditional ingredient for pickling cabbage for the winter in jars. Nevertheless, it is quite often used in various recipes for winter preparations and, it should be noted, quite successfully. Pickled cabbage prepared with aspirin for the winter in jars turns out to be tasty and at the same time remains outwardly fresh.

Essential Ingredients for Aspirin Pickled Cabbage in Jars

• cabbage - 2 kg
• carrots - 4 pcs.
• salt - 5-6 tbsp. l.
• peppercorns - 10-12 pcs.
• sugar - 6 tbsp. l.
• aspirin - 6 tablets
• Bay leaf

Step-by-step instructions for the recipe for cabbage with aspirin in jars

Wash and clean the vegetables: we clean the carrots from the upper thin skin, cabbage - from large leaves.

We take a large grater and grind all the carrots on it. We cut the cabbage thinly, like on a vegetable salad, so that it is easier to pickle. You can also press lightly with your hands.

Mix vegetables together, add salt.

With the resulting mixture, fill a third of the jar, add 1 tablet of aspirin, a couple of leaves of parsley, pepper.

On a note! To pickle cabbage, however, like any other vegetable, use the most common pharmacy aspirin. Instant tablets like "Oops" are not suitable for this purpose.

Then again we put the cabbage quite tightly on another third of the jar. Add aspirin and seasonings. Then in the same way we fill the jar to the top.

On a note! Add the vegetable mixture in layers to marinate the workpiece well.

Fill the workpiece with boiling water, cover with a lid and let stand for five minutes.

We remove the lid, shake off the jar and, if necessary, add boiling water to the very neck. We cork with an iron lid and send to cool, turning upside down.

Pickled cabbage in jars for the winter under iron lids, step by step recipe

The following recipe for pickled cabbage for the winter can be called one of the simplest options for this blank under iron lids. And although the cooking process stretches for several days, the recipe itself is very easy and does not require large material and physical costs. Learn how easy it is to pickle cabbage in jars with iron lids from the step-by-step recipe below.

Ingredients to pickle cabbage in jars under lids for the winter

• medium-sized heads of cabbage - 1 pc.
• vinegar - 50 ml
• water - 1 l.
• salt - 50 gr.
• sugar - 50 gr.

Instructions for the recipe for cabbage in jars under iron lids for the winter

Cabbage should be chopped thinly enough, preferably on a special grater. Note! Be sure to remove the top tough cabbage leaves and thick veins. They can be bitter and spoil the taste of the finished workpiece for the winter.

Then boil the marinade: pour vinegar into the water, salt and sugar. Put the marinade on the fire and wait for it to boil. Then remove and leave to cool completely.

On a note! Add a few carrots and a couple of bell peppers to the recipe and instead of the usual preparation, you will get a delicious vegetable salad.

Put chopped cabbage into clean jars and pour marinade at room temperature. Send to marinate in a dark cool place, ideally in the cellar, and wait two days.

After two days, the jars with the workpiece should be sterilized in a water bath for 15 minutes. After clogging the blanks with iron lids.

Pickled cabbage in Korean for the winter, recipe

Pickled Korean-style snacks, including cabbage, have already become an integral part of our traditional winter diet. The reason for this is rather simple recipes from familiar vegetables, which are distinguished by a spicy taste and aroma. Korean-style pickled cabbage in pieces is one of the fastest and easiest options for harvesting for the winter. The recipe below uses beetroot, which gives the workpiece a pleasant pink tint. But in principle, even without adding it, you can marinate and get a delicious snack for the winter table.

Necessary ingredients for Korean cabbage for the winter

• cabbage - 1 kg
• beets - 1 pc.
• garlic - 5 cloves
• water - 1/2 l.
• sugar - 2 tbsp. l.
• salt - 2 tbsp. l.
• peppercorns - 5 pcs.
• bay leaf 2 pcs.
• vinegar - 1/4 cup

Step-by-step instructions for a cabbage recipe for the winter in Korean

Cut a clean cabbage without top leaves in half. Cut out the stump and divide each half in half again. Again, divide each part in half. We also cut the veins from large leaves.

On a note! You can pickle in this way not only white cabbage, but also cauliflower or red cabbage. For the latter, beets do not need to be added to the recipe.

Peel the beets and cut into medium slices or rings.

Cut each clove of garlic into 4-6 pieces.

We mix all the ingredients and put the resulting "salad" in a three-liter jar. The container must be clean and sterilized in advance.

We cook the brine. Bring water with bay leaf to a boil. Sugar, salt, pepper. We are waiting for the second boiling and remove from heat.

Pour the workpiece with hot marinade and cork with a plastic lid. We wait until it cools down and hide in the refrigerator for a day. You can store the finished workpiece in a food container with a tight lid for several months.

How to pickle cabbage for the winter, video recipe

As you have already seen for yourself, you can pickle cabbage for the winter in different ways. And for each recipe, this blank will turn out to be original and original. But there are proven, let's say, classic cabbage pickling recipes, the taste of which is familiar to each of us since childhood. This is how our grandmothers and mothers knew how to pickle cabbage for the winter. They always turned out not only tasty, but also crispy. Therefore, no matter how good the recipes with aspirin are, in Korean, options in jars with brine under tin lids, from time to time the soul still asks for that pickled blank from childhood. It is this pickled cabbage for the winter that is prepared according to our next recipe. Be sure to watch the video below and you will learn how to pickle cabbage for the winter, the taste of which will return you to childhood!

There are a huge number of variations and methods of canning cabbage on the Internet. And I decided to collect the best that can be hidden in jars of all, in this article. After all, few people want to translate products year after year in order to find the very recipe from which saliva will flow like a river.

Ways to preserve cabbage for the winter in jars

There are two main conservation methods. All of them, to some extent, are aimed at preserving the whole usefulness of your favorite vegetable. But it does give a good taste.

The first, most famous way is fermentation.

For this, dense heads of cabbage, preferably late varieties, are the best suited. Cabbage is fermented due to the fermentation of the juice-brine released from it. Properly prepared in this way, it is stored for a very long time, it is practically not afraid of any damage with proper storage. It is necessary to store at a temperature of 2-4 degrees, hermetically rolled up in jars.

The second way that comes to our aid to preserve a vegetable is pickling.

When marinating, a marinade is used, often obtained from a mixture of water, vinegar, flavor enhancers and sunflower oil. Cabbage is salted, kneaded, mixed at will with other vegetables, the type of which depends on the recipe. The prepared mixture of cabbage and vegetables is poured with marinade, sterilized, preserved in jars, preferably under tin lids.

How to preserve winter preparation for borscht

In winter, fresh cabbage is not always at hand in order to cook delicious homemade borscht. This is where the preparation for borscht comes in handy. It is prepared quite simply:

• 3.5 kg red tomatoes
• 3 kg late cabbage
• 10 fleshy sweet peppers
• A bunch of optional parsley with dill
• 2 tablespoons of table salt
• Vinegar 9% - 40 milliliters

We need tomatoes to make tomato juice. We cut the tomatoes into slices, put them either through a meat grinder or through a juicer. Who is more comfortable. Bring the resulting juice to a boil and add salt.

Cabbage with pepper cut into strips. Greens must be chopped.

Pour into boiling water, bring to a boil. Don't forget to stir. After boiling, let it boil for 10 minutes, then add the chopped greens, pour in the vinegar. All ingredients must be boiled together for about 5 minutes.

Pour the finished hot blank into sterile and dry jars, tighten the lids.

Winter preservation with aspirin

You will need:

• White cabbage of late varieties - 6 kilograms
• Carrot - 1.5 kg
• Water - 4.5 liters
• Bay leaf - 5-6 pieces
• Allspice - 10-15 peas
• Sugar - 400 grams
• Salt - 200 grams
• Vinegar 9% - 45 milliliters

There is nothing complicated in cooking. We cut the heads of cabbage into thin strips, chop the carrots on a grater. We pour one to the other, mix. Just be careful, don't wrinkle. Extra juice in this option is not needed.

Now we need a brine. And it is prepared as follows - boil water, throwing spices into it. After boiling, add vinegar, leave to cool.

We lay out the cabbage with carrots in pre-sterilized jars of 3 liters each, pour in the cooled brine. We put 2 tablets of acetyl acid in each jar. It remains only to roll up the cans well and send them to the cellar.

Prescription without sterilization

Do you want to deal with the preparations for the winter? Then you can roll up a couple of jars of pickled cabbage without bothering with sterilization.

You will need:

• White cabbage - medium forks
• Carrots - 600 grams
• Bulgarian pepper - 400 grams
• Onions - 2 large onions
• Sugar - 30 grams
• Salt - 20 grams
• Allspice-peas - 5-6 pieces
• Bay leaf - 2 leaves
• Water - 2 liters
• Vinegar 9% - 80 milliliters

We need to clean the head, rinse under cold water, cut into strips. We wipe the peeled carrots on a regular grater. Bulgarian peppers are also cut into strips. We clean the onion and cut into feathers or half rings. We mix all the resulting cuts and lay them out in ready-made jars.

For the marinade, heat the water, as soon as it boils, fill the vegetables with it. Let stand in water for 10-15 minutes. After that, we drain the water from the cans back to where we boiled everything and again bring it to a rapid boil, then we again arrange a hot bath for cutting.

The third time we drain the water, we add salt, sugar and the last vinegar. Before pouring this boiling mixture into jars, first add bay leaf with allspice to them.

Now we roll our food under the lids and hide to warm ourselves under something warm. As soon as the jars have cooled down, we immediately take them to the coolness. Our next delicious salad for winter storage is ready.

Cooking pickled cabbage with beets

How about giving a tasty, crunchy delicacy new colors and a slight sweetish aftertaste?

To do this, take:

• White cabbage - 1 medium fork
• Beets - 500 grams
• Garlic - 4 large cloves
• Water - 1 liter
• 3 heaping tablespoons of salt
• 3 tablespoons without a slide of sugar
• Allspice - 10-12 peas
• Bay leaf - a couple of pieces

We need to cut the head of cabbage into large pieces. For example, triangles 5 by 5 centimeters. Although, if you wish, you can classically cut it into strips.

We cut the beets into strips, you can grate it. Cut the garlic cloves into several pieces. We mix all the cuts and send them to a three-liter jar.

Now let's prepare the marinade. Pour the water into the pan, dissolve the necessary proportions of sugar in it along with salt, throw in the bay leaf with peppercorns. Boil the marinade for no more than 10 minutes. After we let it cool a little, pour it into jars. We send it to the refrigerator.

How to close cabbage with slices

It sometimes happens that you want to crunch on delicious pickled cabbage, but it’s just too lazy to chop it in whole kilograms. Here is a recipe for this case that saves you from tedious slicing.

We take:

• 2 kg cabbage
• Garlic - 5 cloves
• Water - 1.5-2 liters
• Salt - 60 grams
• Sugar - 40 grams
• Allspice - 2-3 peas
• Bay leaf - 1 leaf
• Black peppercorns - 6-7 pieces
• Dill seeds - 1 teaspoon.

We clean and wash the heads of cabbage, cut into layers of 5-6 centimeters thick, then cut them into pyramid-shaped pieces. We put it in the bank.

The marinade is similar to the previous ones. We salt the water, dissolve the sugar, pour in the vinegar. We throw peas of allspice and black pepper, dill seeds into the jar.

Pour everything with marinade, send to sterilize for about 40 minutes. After we roll the cans under tin lids and wrap them in a blanket.

Recipe in brine under iron lids

You need:

• White cabbage of late varieties - 1 medium fork
• Granulated sugar - 50 grams
• Salt - 50 grams
• Vinegar 9% - 2 tablespoons
• Bay leaf - 1 piece
• Allspice - 2-3 peas

We clean the forks from the upper dirty and withered leaves, cut in half, remove the stalk. Cut into thin strips. Then we put a bay leaf with pepper on the bottom of the jar, we already put cabbage on top. Banks are required with a thread on the neck.

Where without a marinade. To create it in water, as usual, dilute salt with sugar, pour vinegar. Bring the mixture to a boil, let it cool completely.

Pour the marinade over the cutlets and cover with lids. It is not worth twisting, as the juice will come out of the jar during the fermentation process. Also, because of this, it is necessary to put the jar in some kind of bowl so that the juice does not leak where it is not needed. We leave it in this form for up to 4 days, at the most normal temperature.

At the end of the required amount of time, the jars are sterilized. Each for about half an hour.

Now we tightly wrap the screw caps, turn the jars upside down and send them to gradually cool under a warm blanket.

Such a simple canning that will allow you to enjoy a snack in just a couple of days after spinning.

How to preserve early cabbage

It is often customary to preserve late varieties of cabbage, as it is denser and has a more pronounced taste. However, there are ways to preserve early cabbage no less tasty. And yes, you need to put it somewhere.

Required Ingredients:

• White cabbage, early variety - 1.5 kg
• Bay leaf - 1 piece
• Allspice - 3-4 peas
• Glass of faceted sugar
• 3 tablespoons without the top of the usual without the addition of salt
• Water - 1 liter
• Half a glass of 9% vinegar

We cut the head of cabbage into large pieces, this option is the most optimal for preserving the crunch in early varieties.

At the bottom of a sterilized jar we put lavrushka and peppercorns. Lay the cabbage on top and tamp a little.

To get the marinade in boiling water, stir sugar and salt, add vinegar. Let it cool down a little, because the boiling water can crack the jars.

As soon as the marinade has cooled, pour it over. Immediately twist the jars under the lids, wrap them upside down under the blanket.

winter salad recipes

Let's diversify the preservation of salads in jars a little. After all, do not eat the same sauerkraut-pickled cabbage, right?

Cabbage Diner

What is needed:

• White cabbage - medium forks, about 2 kg
• Carrot - 300 grams
• Garlic - 2-3 large cloves
• Water - 1 liter
• Salt - 40 grams
• Sugar - 60 grams
• Vinegar - 100 milliliters

We cut the head of cabbage into pieces, the shape depends on your wishes, the main thing is not very small.

We rub the carrots on a grater into straws. Mince the garlic or squeeze it through a garlic press. Mix prepared and chopped vegetables in an enameled container.

Vegetables must be poured with marinade. Salt-sugar water, pour vinegar and wait for the moment of boiling.

Pour vegetables with boiling marinade. We put a plate on top of them, press down with something heavy. In this form, leave for a day, stirring a couple of times during this time.

In a day, the cabbage snack will be ready.

Salad with carrots and peppers

We have to:

• White cabbage - 5 kilos
• Kilo of fleshy sweet peppers
• Kilo turnip
• Kilo of carrots
• Vegetable oil - half a liter
• Vinegar 9% - 200 milliliters
• Sugar - 350 grams
• 4 full tablespoons of table salt

We clean the heads of cabbage from the leaves and remove the stalk. Shred it to the form of a straw. We rub the carrots on a grater. Onion and pepper cut into medium cubes.

Add salt-sugar, as well as vinegar with oil. Gently mix, the cabbage in this salad is simply forbidden to squeeze. We shift the salad into a jar and close it with a lid.

Winter salad of cabbage, peppers and tomatoes

We have to:

• Cabbage b \ c - 1.5 kg
• Bulgarian pepper - 700 grams
• Tomatoes - 2 kg
• Onion - 0.5 kg
• Paprika - half a teaspoon
• Sunflower oil - 300 milliliters
• Vinegar 9% - 100-120 milliliters
• Salt - 90-100 grams
• Black peppercorns - 10-15 peas

Cut the forks into strips, grind with salt. We cut the tomatoes with pepper into medium cubes, cut the onion into half rings.

Mix the vegetables together, heat in a saucepan until boiling. As soon as the mixture boils, pour in the vinegar, remove from heat, mix well but gently.

We put hot vegetables in jars, sterilize for about 20 minutes. After we roll up the lids and let them cool like any preservation, upside down under the covers.

I hope you find a delicious recipe or salad for yourself. Have a nice meal!