Cabbage under the marinade of instant large cuts. Step-by-step recipe for spicy cabbage with bitter pepper for the winter

Take a selection of excellent recipes for cooking delicious and crispy cabbage!

1. Cabbage salad for the winter "Autumn"

Products:

1. White cabbage - 5 kg.

2. Carrots - 1 kg.

3. Onion - 1 kg.

4. Bulgarian red pepper - 1 kg.

5. Sugar - 350 gr.

6. Salt - 4 tbsp. topped spoons

7. Vinegar 9% - 0.5 liters

8. Sunflower oil - 0.5 liters

How to cook cabbage salad for the winter "Autumn":

Cut cabbage, onion, pepper, grate carrots. Mix everything carefully, do not crush.

Add sugar, salt, vinegar and sunflower oil, mix well.

Arrange in banks, crushing with a fist.

After three days, close the lids and put in the refrigerator. It keeps for a long time and does not lose its taste.

2. Cabbage salad

Products:

1. Cucumbers - 1 kg.

2. Tomatoes - 2.5 kg.

3. Sweet pepper -1.5 kg.

4. Carrots - 1 kg.

5. Cabbage - 2 kg.

6. Onion - 1 kg.

7. Salt - 4 tbsp. spoons

8. Vinegar - 5 tbsp. spoons

9. Bunch of parsley

10. Vegetable oil - 700 gr.

11. Sugar - 1 cup

How to make kale salad:

Peel and grate carrots. Wash and cut cucumbers.

Shred the cabbage. Onion cut into thin half rings.

Peel the bell pepper and cut into strips. Cut the tomatoes into thin half rings. Finely chop the parsley.

Mix all vegetables in a large bowl. We prepare the marinade, mix oil, sugar, salt, vinegar and pour vegetables over it.

Once again, mix everything well.

Put the salad in jars and sterilize, 1 liter jar - 30 minutes, 0.5 l jar - 15 minutes.

Roll up and turn over, put the vegetable salad under the covers. From this amount of products comes out 7 liter jars.

3. Early cabbage

Products:

1. White cabbage - 2 kg.

2. Cucumber - 1 pc.

3. Carrots - 2 pcs.

4. Bulgarian pepper - 1 pc.

How to cook early cabbage:

Chop the cabbage, grate the carrots on a coarse grater.

Finely chop the cucumber and bell pepper, mix everything well.

Place tightly in a 3-liter jar and pour boiling marinade over.

Marinade for cabbage:

1. Water - 1 liter

2. Salt - 1 tbsp. spoon

3. Sugar - 3 tbsp. spoons

4. Vinegar 70% - 1 tbsp. spoon

1 liter of marinade is enough for a 3 liter jar of cabbage.

When serving, season the cabbage with vegetable oil and chop the fresh onion.

Store pickled cabbage in the refrigerator.

Don't cook too much, you can always make a fresh batch.

Eat and cook again.

4. Gurian cabbage

Products:

1. Head of white cabbage

4. Hot pepper pod

5. Black peppercorns

7. Steep boiling water

How to cook Gurian cabbage:

1. We cut the head of cabbage into pieces along with the stalk, cut the beets into circles, peel the garlic, cut the bitter pepper into pieces.

2. Put in layers in a deep pan: pieces of cabbage, then circles of beets, then garlic cloves, and pieces of mountains. pepper, black pepper. peas, and so we put layer by layer so that there is still free space up to about 5 cm to the edges of the pan where we put it all.

3. We boil water in another pan and put salt in it, the brine should turn out a little saltier than you prefer to salt the broths of the first courses.

4. Pour the stacked layers of vegetables with hot brine, put oppression in the form of a plate turned upside down and close the lid. After 4-5 days, the cabbage is ready.

5. The brine from under it looks like beet kvass and it is also very good. useful for the digestive tract. Try to cook, bon appetit!

5. Pickled cabbage per day

Products:

1. White cabbage - 2.5 kg.

2. Carrots - 700 gr.

3. Garlic - 4 cloves

4. Vegetable oil - 100 ml.

5. Vinegar 9% - 100 ml.

6. Water - 1 l.

7. Peppercorns - 12 pcs.

8. Salt - 70 gr.

9. Sugar - 100 gr.

10. Carnation - 5 pcs.

11. Bay leaf - 4 pcs.

How to cook pickled cabbage in a day:

Shred the cabbage. Grate carrots on a coarse grater.

Cut the garlic into strips. Mix vegetables, do not crush. Pack the cabbage into a bowl. Boil water.

Pour in vinegar, oil, add salt, sugar, bay leaf, peppercorns, cloves.

Let it cool down a bit. Pour in the marinade.

Put a plate on top and oppression (a pot of water).

Let stand 10 hours at room temperature.

Then, if desired, transfer the cabbage along with the marinade into a 3-liter jar, just as it all went in there.

Insist cabbage in the refrigerator for 12 hours.

6. Instant Spicy Cabbage

Products:

1. Fresh cabbage - 2 kg.

2. Carrots - 4 pcs.

3. Large winter garlic - 4 cloves

4. Salt - 2 tbsp. spoon

5. Peppercorns - 10 pcs.

6. Cloves - 5 pcs.

7. Bay leaf - 4 pcs.

8. Vegetable oil - 1/2 cup

9. Vinegar 9% - 1/2 cup

How to cook instant spicy cabbage:

So, chop 2 kg of fresh cabbage, grate 3-4 carrots on a coarse grater, cut 4 cloves of large winter garlic.

Pour the marinade over slightly cooled:

for 1 liter of water - 1/2 cup sugar, 2 tbsp. l coarse salt with a slide, 10 pieces of peppercorns, 5 cloves, 4 pcs. bay leaf - boil for 10 minutes, add 1/2 cup vegetable oil and 1/2 cup 9% vinegar.

Press down with oppression until completely cooled, transfer to a 3-liter jar and put in the refrigerator for a day.

The cabbage is then ready to eat. In the refrigerator, it is well stored under a regular lid, but it will not be required.

7. Quick-cured cabbage

Products:

1. White cabbage - 300 gr.

2. Carrots - 200 gr.

3. Onion - 3 pcs.

4. Garlic - 2-3 cloves

5. Table vinegar 9% - 1.5 tbsp. spoons

for brine:

1. Water - 0.5 l.

2. Sugar - 5 tbsp. spoons

3. Salt - 2 teaspoons

4. Allspice - peas - 15 pcs.

5. Bay leaf - 3 pcs.

6. Hot pepper - 1 pod

How to cook quick pickled cabbage:

1. Wash the cabbage and chop it into thin strips. Peel the carrots, wash and grate on a coarse grater. Peel the onion, rinse with cold water and cut into rings.

2. Put in layers in a jar: part of the cabbage so that it covers the bottom of the jar, then part of the carrot to completely cover the cabbage layer, then a layer of onions.

3. Layer the rest of the vegetables in the same way.

4. Peel the garlic, cut into slices, lay out the last layer. Pour vinegar into a jar of vegetables.

5. Prepare the brine: pour water into a saucepan, add salt, sugar, allspice - peas, bay leaf, hot pepper pod. Stir and put on fire, bring to a boil and let simmer for 1 minute.

6. Pour the vegetables in the jar with brine (if you like it spicy, then put the hot pepper from the brine in the jar). The brine should completely cover the vegetables in the jar.

7. Close the jar with a lid, leave at room temperature for 12 hours, and then refrigerate. A day later, the cabbage is ready.

8. Cabbage "Diner"

Products:

1. Sweet pepper - 5 pcs.

2. Carrots - 3 pcs.

3. Bow - 4 pcs.

4. Coarse salt - 50 gr.

5. Sugar - 0.7 cups

6. Vinegar, 9% - 100 gr.

7. Sunflower oil - 1 cup

How to cook cabbage "Snack":

1. In the basin we chop the cabbage, cut the onion, pepper, three carrots.

2. Add salt, sugar. We rub everything well with our hands.

3. Then just add oil and vinegar, stir already with a spoon.

4. Then put in a jar, close with a regular polyethylene lid and immediately put in the refrigerator (here I have jars with screw caps). Store only in the refrigerator, at least until spring.

It can be consumed immediately, but then it is better for her to stand for at least 3-5 days.

9. Bomb cabbage

Products:

1. Cabbage - 2 kg.

2. Carrots - 0.4 kg.

3. Garlic - 4 cloves

4. You can add an apple, beets

Marinade:

1. Vegetable oil - 150 ml.

2. Vinegar 9% - 150 ml.

3. Sugar - 100 gr.

4. Salt - 2 tbsp. spoons

5. Bay leaf - 3 pcs.

6. Black peppercorns - 6 pcs.

7. Water - 0.5 l.

How to cook bomb cabbage:

1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.

2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour cabbage with boiling marinade.

10. Crispy sauerkraut

Products:

1. Cabbage

2. Carrot

How to cook crispy sauerkraut:

Wash the cabbage, remove (if necessary) the top spoiled leaves, cut into 4 parts.

Now it is convenient to cut off the stalk and finely chop the cabbage. Chop up all the cabbage.

Wash the carrots, peel and grate on a coarse grater.

In a large bowl, begin to grind the cabbage with salt. We take a small handful of cabbage, salt it and press it with our hands so that the cabbage becomes softer and the juice comes out.

So we grind all the cabbage, tamp it down so that its juice covers the entire surface of the cabbage.

At first there won't be much juice, don't worry, leave the cabbage for a couple of minutes and it will release enough juice.

We put a load on the cabbage. We put a wooden rolling pin or a wooden spoon on the side so that gases come out, and leave it overnight.

Bubbles should appear the next day (or the next day). This is a sure sign that the process has begun.

The time will largely depend on the air temperature at home, this process may take more or less time.

We remove the load and often pierce the cabbage with a rolling pin to release gases. If this is not done, the cabbage may turn out to be too sour.

This is a sign that our cabbage is ready. We shift it into a clean jar, fill it with brine so that it covers the surface of the cabbage, cover with a lid and then store in the refrigerator.

Good afternoon. Today we will pickle cabbage at home. After all, home-made preparations cannot be compared with what they sell in a store.

We are with you, for our loved ones, and we will choose the freshest vegetables, and put as much salt as we like. And the appetizer will be ready for the table in a day or two, and not like in a store - it has been dusty for two weeks on the counter. I think I convinced you.)

I want to remind you that cabbage is an excellent source of vitamins, because fresh vegetables and fruits are becoming less and less with the approach of winter.

In past articles, we have already done it. Do you remember the difference between a pickled appetizer and a pickled one?

In the first case, the dish is prepared only from vegetables, salt and seasonings. Cooking occurs due to the process of fermentation of the sugars contained in the vegetable, lactic acid and probiotic beneficial bacteria are formed. A pickled snack is prepared using a marinade-filling in which there is vinegar, salt, sugar, spices.

It takes more time to ferment, while with vinegar, vegetables are ready almost the next day.

And the appetizer turns out to be different in color, pickled cabbage is always lighter and crispier.

In the process of cooking, be creative: complement the recipes with your favorite spices and make them better. Let's try!

Quick cabbage marinated for 2 hours in hot brine with vinegar and garlic

It will take a minimum of effort and time to prepare this snack. After 2 hours, a delicious dish will be on your table, and the whole family will come running to its smell. The ingredients are the simplest: cabbage, carrots, bay leaf, garlic. The taste is rich and spicy.

• Cabbage - 1 pc. (1.5 kg.)
• Carrots - 100 gr.
• Garlic - 3 cloves
• Dried chili pepper - 1 pc.
• Water - 600 ml.
• Bay leaf - a couple of pieces
• Salt - 30 gr.
• Sugar - 100 gr.
• Vinegar 6% - 100 ml.
• Vegetable oil - 125 ml.

1. Shred about a kilogram of cabbage. You can use a shredder or a knife, the main thing is that the cut is thin and long.

2. For a kilogram of cabbage, you need about 100 grams of carrots, rub it on a coarse grater.

3. Finely chop 3 cloves of garlic, knead dried chili pepper without seeds, if there is no such pepper, use seasoning.

4. Prepare the marinade: boil 600 ml. water. Pour salt and sugar into a deep bowl or pan. If desired, put 2 bay leaves and pour boiling water.

5. Add vinegar, mix thoroughly until the salt and sugar are completely dissolved.

6. Cabbage, also in a bowl or saucepan, mix with carrots, peppers, garlic and pour 125 ml into vegetables. vegetable oil.

7. Pour vegetables with hot marinade, cover with a plate and put a load on top.

8. So we keep the cabbage for 2-3 hours. When the marinade has cooled, you can transfer everything to a jar and rearrange it in the refrigerator.

A few more hours and the cabbage is pickled.

Delicious pickled instant cabbage in a day

It takes 20 minutes to prepare this dish, and the appetizer is marinated for just a day. There are two secret ingredients in the recipe: orange and pumpkin. They did not expect? Believe me, it's very tasty!

For cooking you will need:

• White cabbage - 1 pc. (1.5 kg.)
• Pumpkin - 300 grams.
• Orange - 1 pc.
• Salt, pepper - to taste

• Sugar - 100 gr.
• Salt - 2 teaspoons
• Vegetable oil - 50 ml.
• Vinegar - 8 tbsp. spoons (you can apple)
• Water - 1 liter

1. We rub half of the pumpkin (approximately 300 gr.) on a coarse grater.

Tip: pumpkin is sweeter than carrots, so the appetizer with it turns out tastier.

2. The secret of crispy cabbage: chop the vegetable with a thickness of at least 5 mm so that it does not become too soft.

Tip: choose autumn cabbage, but do not take the Stone Head variety, because. it is not suitable for pickling.

3. Cut the orange into pieces and grind it in a blender along with the skin. The consistency of the fruit should be with small lumps, it is not necessary to grind it to a homogeneous puree.

By the way, the orange will remove all the unpleasant cabbage smell.

4. Put vegetables and an orange in a large saucepan.

5. Add a pinch of salt, mix and squeeze the contents of the pan a little so that the cabbage starts up the juice.

6. For marinade, pour a liter of water into a saucepan, add salt, sugar and vegetable oil, put on fire.

7. When the water boils, add vinegar and pour the cabbage with boiling marinade so that it is completely covered with liquid.

Use enameled or food grade stainless steel utensils. In an aluminum pan, an oxidation process will occur and the snack will have a gray color and a metallic taste.

8. It remains only to cover the cabbage with a plate with oppression and wait a day: during this time it will pickle and be ready.

Unusual, fast and very tasty!

Quick recipe for pickled cabbage with carrots

Another quick homemade recipe that attracts with its simplicity and spicy sweet taste of the finished snack. You can use apple cider vinegar instead of regular vinegar. By the way, we will not need to finely chop the cabbage, chop it into pieces quickly enough.

Prepare a three-liter jar, cabbage, carrots and garlic.

For cooking you will need:

• Cabbage - 1 pc.
• Carrot - 1 pc.
• Water - 1 liter
• Bay leaf - a couple of leaves
• Salt - 1 tbsp. spoons
• Sugar - 8 tbsp. spoons
• Acetic acid - 1 tbsp. spoon

1. First, we will prepare the marinade: add sugar and salt to a liter of water. You can make proportionately more marinade so that it is exactly enough for your volume of cabbage.

2. Put the pan on the fire and wait for it to boil.

3. Cut the cabbage into large pieces, enough for them to crawl into the neck of a 3-liter jar.

4. Put the first layer of cabbage and sprinkle it with grated carrots.

5. Squeeze a clove of garlic there.

6. With such layers, we continue to fill the jar to the top, tightly tamping the vegetables.

7. Add a tablespoon of acetic acid and the same amount of vegetable oil to the boiling marinade. Pour it into a jar of cabbage up to the neck.

Be careful when pouring hot water into the jar so that the glass does not burst from a sudden change in temperature.

8. Leave the cabbage to stand for a day at room temperature with the lid open. Then we close the finished snack with a nylon lid and rearrange it in the refrigerator.

You can eat the next day, just like that!

Pickled cabbage with beets - a recipe for cooking in a day

The peculiarity of this recipe is the addition of beets. A bright root crop will give the cabbage its appetizing color and add a very pleasant sweetish taste. Your rich pink appetizer will surprise guests and add bright colors. And the garlic smell will quickly gather everyone at the table. More beetroot recipes.

This appetizer takes just a day to prepare!

For cooking you will need:

• Cabbage - 1 pc. medium size
• Carrots - 500 gr.
• Beets - 3 pcs.
• Greens - to taste
• Garlic - 2-3 cloves
• peppercorns
• Coriander
• Water - 1 liter
• Bay leaf
• Salt - 2.5 tbsp. spoons
• Sugar - 1 tbsp. spoon
• Vinegar - 125 gr.

Below you can see a detailed video recipe for cooking:

1. Cut the cabbage in half along the axis, without cutting out the stalk, and then divide each half into 4-5 slices.

2. Cut the carrots into small circles.

3. Cut the beets in half and then into small slices.

4. Cut the garlic finely or in half.

5. We lay about half of the prepared vegetables in layers in a 3-liter jar or large saucepan. In total we will have 2 floors.

6. Tamp tightly and pour the marinade over the vegetables.

7. Leave the cabbage for a day at room temperature. You can eat in a day, but it is better to let the snack brew for 2-3 days.

Pickled Instant Cauliflower

Try to cook a very tasty appetizer of cauliflower and bell pepper. It is very easy to cook it. The dish will bring a pleasant variety to your diet.

For cooking we need:

• Cauliflower - 1 kg.
• Bulgarian pepper - 2 pcs.
• Carrot - 1 pc. (250 gr.)

• Water - 1 liter
• Salt - 2 tbsp. heaped spoons
• Sugar - 3 tbsp. heaped spoons
• Garlic - 5-7 cloves
• Vegetable oil - 5 tbsp. spoon
• Vinegar 9% - 5 tbsp. spoon
• Bay leaf - 2 pcs.
• Black, bitter pepper - 5-7 pcs.
• Allspice - 5-7 pcs.

1. Disassemble the cabbage into inflorescences. Cut large inflorescences in half.

2. Cut carrots and bell peppers into thin strips.

3. Boil cauliflower for 2 minutes until half cooked. Drain the broth into a separate pan.

4. Strain the remaining broth and cook the marinade on its basis: add the required amount of salt, sugar, garlic, bay leaf, black hot pepper, allspice, vegetable oil for each liter of water. After we remove the marinade from the stove, add vinegar.

5. Put the cauliflower, bell pepper, carrots in a deep container and pour hot marinade over it, cover with a lid and leave it on the desktop until it cools completely, then put it in the refrigerator for 24 hours.

Bon appetit!

Pickled cabbage for the winter in a jar - a recipe for 3 liters

If there is too much cabbage, you can pickle it and close it for the winter. Such a jar can be left at least until spring, or you can serve it to the table a couple of days after spinning. The recipe is versatile and delicious.

For cooking you will need:

• Cabbage - 1.5 kg.
• Carrots - 400 gr.
• Water - 1 liter
• Bay leaf - a couple of leaves
• Salt - 1.5 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Vinegar essence - 1 dessert spoon
• Acetylsalicylic acid - 2 tab.

1. Immediately put a liter of water to boil, in which we will make the marinade.

2. Rub the carrots on a coarse grater.

3. Shred the cabbage as thin and as long as possible.

4. In a large bowl, mix the carrots with cabbage and tightly lay the vegetables in a sterilized 3-liter jar.

5. Put sugar, salt, bay leaf on top of the jar and pour one dessert spoon of vinegar essence.

6. With a long knife, we make a deep hole in the cabbage, similar to a well, and pour boiling water into it to the top so that the vegetables are covered with marinade. We do this carefully and slowly so that the glass does not burst from the temperature drop.

7. Move the vegetables with a knife so that excess air comes out and you can add a little more marinade.

8. Press the cabbage a little more so that there is liquid on top and put 2 tablets of acetylsalicylic acid.

9. Add hot water to the very neck and gently pierce the cabbage with a knife so that the acetyl acid seeps deep into.

10. We roll up the jar, wrap it with a towel and, turned upside down, leave it alone for 2-3 days.

Now at least in the refrigerator, even in the cellar - and preferably on the table.

What Russian feast is complete without sauerkraut?! And how many delicious dishes you can cook from it ... For example - cabbage soup, pies, dumplings. And if you fill a cabbage salad with unrefined oil, and crumble an onion there, you get a real Russian appetizer for vodka. Traditionally, sauerkraut is served with potatoes!

And cabbage pickle, like the vegetables themselves, is extremely beneficial for the body. Scientists say that once in the stomach, these products begin to "work". They eliminate putrefactive substances and normalize the normal microflora. Isn't this a reason to stock up on pickled cabbage for the whole winter?!

With regular use of cabbage salad in food, you can reduce the risk of cancer and tumors in the intestines.

Well ... Recently, we looked at the most delicious cooking options. And today I would like to pay special attention to the appetizer cooked in hot brine. This method helps to get the treasured yummy in the shortest possible time. Already in a day you can treat yourself to a delicious salad. Yes, and for the winter, a snack can be easily saved.

Such an appetizer can be eaten as early as three days after immersion in jars. And by adding a little vinegar to them, you can save it for the whole winter. The salad is tender and crunchy.

Ingredients:

• a kilogram of fresh cabbage (without stalk and sluggish leaves);
• 300 grams of carrots;
• a liter of clean water;
• a tablespoon of rock salt and granulated sugar;
• 5 lavrushins;
• 3-4 tablespoons of vinegar;
• 5 aromatic peppercorns.

Cooking steps:

1. Finely chop the cabbage. To do this, it is better to choose late-harvest vegetables, dense and elastic.

2. Peel and rub the carrots through a large or Korean grater.

3. Combine the vegetables in one bowl and knead carefully with your hands. You will notice the lettuce begin to release juice.

4. Tightly lay the vegetables in the jars, crushing them with a crush. As soon as you reach the neck, put in the parsley and peppercorns.

5. Boil water. Add sugar and salt to it. Dissolve them. If you plan to save the salad for the winter, then add 3 tablespoons of 9% vinegar. As soon as the grains of sugar and salt dissolve and the water boils, turn off the heat and pour the marinade into jars.

6. Cover the neck with a thin cloth and tighten with an elastic band. So the salad will receive the necessary amount of oxygen and, if excess liquid is released, it will be easily released.

7. Put on a plate and leave in the kitchen, in a dark place for 3 days. After that, you can eat a salad. For storage in the basement, cover with lids after three days of infusion.

Instant cabbage in hot brine with vegetable oil

According to this recipe, you get a wonderful lettuce that will delight you with its crunch even on the frostiest day. It turns out incredibly tasty. The dish will head both the festive table and a cozy family dinner.

Ingredients:

• 5 liters of water;
• 6 tablespoons of salt;
• 2 cups (200 grams each) granulated sugar;
• 1 tablespoon of 70 percent vinegar for one three-liter jar;
• 10-12 kg of cabbage;
• 2 kilograms of carrots.

Cooking steps:

1. Remove the first few leaves from the cabbage. After all, they are usually lethargic and spoiled. Therefore, they are not suitable for salad. Cut out the core too. Finely chop the cabbage.

2. Grate carrots on a Korean or regular coarse grater.

3. Mix them together, slightly crushing at the same time. So the salad will begin to actively secrete juice, which is a valuable marinade.

4. Fill clean jars tightly, crushing with a pusher and fingers.

5. Boil water and dissolve salt and granulated sugar there. Pour into filled jars. From the declared amount of ingredients, approximately 4 three-liter cans are obtained.

Now you need to pour vinegar into each. To make it evenly distributed throughout the salad, make several deep cuts with a long knife or skewer. Immediately after this procedure, you will notice that the brine level has dropped. Now you need to top it up.

6. Close with lids and leave to cool. Then transfer to a cold place for storage.

Early cabbage for the winter in jars under iron lids

Early cabbage can also be pickled for the winter. It is especially tasty in hot brine. Since it does not hold its shape well and is crunchy during storage, we will chop it coarsely. And the beets will give it extra piquancy and a beautiful color.

Ingredients for a three-liter jar:

• medium head of cabbage;
• small beets;
• 4 cloves of garlic;
• carrot.

For brine:

• liter of water;
• half a glass of granulated sugar;
• half a glass of vegetable oil;
• 2 full tablespoons of coarse salt;
• a glass of nine percent vinegar;
• 5 peppercorns;
• 2 laurels.

Cooking steps:

1. Peel the carrots and cut into medium slices.

2. Beets also need to be cleaned and cut into 4 parts. Then cut each quarter into neat pieces.

3. Cut the garlic into slices.

4. Cabbage can be used both early and late. Cut the head of cabbage into 6-8 parts (depending on size), and then into squares.

5. Prepare a three-liter jar. Divide the amount of beets, carrots and garlic into three parts. Lay the first on the bottom of the dish.

6. Cabbage, in turn, divided into two parts. Lay the first on the beets, cover with the second part of the vegetables and put the cabbage again. The top layer will again be carrots with beets and garlic.

7. Cook the brine from the appropriate ingredients. Everything except vinegar must be added to a boil, and boil for 5 minutes. Then remove the parsley and add vinegar. Stir and immediately pour into jars.

8. The jar will stand on the table until it cools. After pouring the marinade, it must be covered with a regular nylon lid. Then it can be put away in a cold place for storage for the winter. If desired, after cooling, you can roll up with an iron lid.

Crispy cabbage slices in brine

I bring to your attention a recipe for a delicious cabbage preparation for the winter. Due to the presence of turmeric in the composition, the color is delicate and unusual. A fragrant marinade dooms the dish to success.

Ingredients:

• 1 medium head per 2 kilos;
• 7 carnations;
• a teaspoon of ground turmeric;
• liter of water;
• a glass of granulated sugar;
• a glass (200 g) nine percent vinegar;
• 2 tablespoons of rock salt;
• half a glass of oil.

Cooking steps:

1. Cut the cabbage into small, or rather, medium cubes. Sprinkle with turmeric and pour in oil. Mix well.

2. Boil water and dissolve sugar and salt in it. Then add cloves and vinegar. Boil for 3 minutes and turn off the fire.

Salt for any type of workpiece is better to choose large, without extraneous additives. It is this salt that provides the perfect salting. Small ones are not suitable for long-term storage.

3. While the marinade has not cooled down, pour cabbage over it. Set oppression and leave for 12 hours right in the kitchen. Then you need to spread the snack along with the brine in clean jars and put it in a cold place, without exposure to direct sunlight.

This is how you can quickly prepare a very tasty preparation for the winter. Relatives and guests will surely be delighted. And friends, of course, will beg for the recipe.

Salad cabbage in brine with vinegar

This cabbage is easy to cook. To do this, you need a standard set, which is usually fermented with cabbage. I propose to prepare this wonderful salad together and right now.

Ingredients:

• a head of cabbage for 2 kilograms;
• 2-3 carrots;
• 3 laurels;
• 6 peppercorns;
• one and a half liters of water;
• 2 tablespoons of granulated sugar and coarse salt;
• if desired, you can add half a glass of cranberries or sour cherries;

Cooking steps:

1. Rub the carrots through a grater, and finely chop the cabbage. Mix them together. It is convenient to do it right on the table. While stirring, lightly crush the salad. Then, if you like, you can add the berries and mix lightly so as not to crush them.

2. Pack the salad in jars, shifting the layers with parsley and peppercorns. If the berries were not used, you can press it tightly.

3. Boil water and completely dissolve sugar and salt there. I want to repeat again that salt is needed precisely large, without iodine.

4. Fill jars with hot marinade. Cover the neck with gauze and place them on plates. After all, it is possible that the brine will “run away”.

5. 3 days the banks will stand in this state. Lettuce periodically needs to be deeply pierced with a knife, crush and return the brine from the plate to its place. Then the jars need to be covered with lids and put in the cold.

You can talk about the benefits and taste of pickled snacks for a very long time. Indeed, this is a versatile dish. In the post, it especially helps out with a variety of applications. Cutlets, zrazy, dumplings, cabbage soup - all this and even more can be prepared from salted cabbage. And you just need to chop the cabbage and pour it with marinade.

I wish you creative and tasty victories in the kitchen. See you soon!

I am sure that you have already done enough winter preparations and filled the pantries with mouth-watering jars that are just asking to be opened. But let's not rush, leave them for the winter. And if you want to change summer salads for something spicier, then instant pickled cabbage, the recipes of which I will offer you today, is just right for such an occasion.

What these salads are good for is that they are made quickly, and you can store them in the refrigerator for about a month, unless, of course, you eat them in a few days, because they are very tasty.

Cabbage is also a healthy vegetable, just a storehouse of vitamins, it is not for nothing that it is called the “third” bread. I have been making all kinds of salads with her since May, but now, closer to autumn, she is no longer as tender as a young one, so we will marinate her. To taste, it turns out no worse than young, because over the summer it has accumulated the necessary vitamins, it has become more elastic, crispy.

So, it's time to stop me and move on to recipes, otherwise I love cabbage so much that I can sing laudatory odes to it endlessly.

Delicious pickled instant cabbage "Provencal"

Ingredients:

• white cabbage - 1 fork (2 kg),
• carrots - 2 - 3 pcs.,
• garlic - 1 head,
• water - 1 liter,
• salt - 2 tbsp. l. no top,
• sugar - 200 gr.,
• vinegar 9% - ½ cup,
• vegetable oil - 170 gr.

Cooking method:

As soon as it cools down, you can eat. But it is better to put it in the refrigerator, it will be even tastier when chilled. The cool temperature will not let the salad turn sour and it can stand, as I said, up to a month. But I am sure that this delicious pickled cabbage with the French name "Provencal" will not linger in your refrigerator for a long time.

By the way, very often there is information that in the Provencal recipe, bell pepper should be an obligatory ingredient. But I believe that this is not so, because originally the word "Provencal" is a specially prepared sauce with Provence oil. Therefore, with regard to cabbage, it seems to me that the main thing is the marinade and you can dream up with it by adding some spices and herbs.

But Bulgarian pepper will not be left without attention, I have an interesting recipe in stock.

cabbage recipe with bell pepper

Although according to this recipe, not only bell pepper is added to the cabbage, but it is he who, it seems to me, gives this appetizer a special aroma and taste.

Ingredients:

• white cabbage - 2.5 kg.,
• carrots - 0.5 kg.,
• onion - 0.2 kg.,
• bell pepper - 0.5 kg.,
• sugar - 1 tsp.,
• salt - 2 tbsp. l.,
• vinegar 9% - 0.25 ml.,
• vegetable oil - 0.25 ml.

I would like to draw your attention to the fact that number of vegetables indicated but ready for pickling, i.e., cleaned of everything superfluous.

Cooking method:

Korean-style marinated cabbage

This is a simple and quick snack to prepare, and it also looks very appetizing, due to coarsely chopped pieces. What else is good about this recipe is that cabbage of different ages is suitable for its preparation, so if, for example, you want to make a delicious, spicy snack for barbecue in the summer, this recipe is perfect.

Ingredients:

• cabbage - 1 large or 2 medium-sized heads,
• carrots - 3 - 4 pcs.,
• garlic - 2 heads,
• ground black and red pepper - to taste,
• for the marinade:
• water - 1 liter,
• sugar - 0.5 cups,
• salt - 2 tbsp. l.,
• vegetable oil - 0.5 cups,
• vinegar 9% - 0.5 cups.

How to cook:

I was interested in one recipe in Korean with Beijing cabbage, it turns out that it is also pickled. I usually make salads out of it. Watch the video, maybe you'll like it.

Chinese pickled cabbage - video recipe

cabbage recipe with beets

This is another version of spicy pickled cabbage and we will cook it with beets. What beets give is that it will give the cabbage its color and sweetish taste, so I do not put sugar in this recipe. Of course, that sweetness when you add sugar will not be here, so if you are more familiar with the sweetish taste, you can add it.

Ingredients:

• cabbage - 1 fork (2 - 2.5 kg),
• hot pepper - 1 - 2 pods,
• beets - 1 - 2 pcs.,
• garlic - 2 heads,
• water - 2 liters,
• vinegar essence 70% - 1.5 tbsp. l.,
• salt - 2 tbsp. l.

How to cook:

I love to crunch cabbage leaves, so in this recipe we will cut it even larger than in the previous one. But this is not the truth in the first instance, so you can cut it smaller.

You can, of course, speed up the cooking time by using a hot marinade, but if you want more crispy leaves, then pour cold ones better.

What is good about this recipe is that the cabbage turns out beautiful and tasty and can be eaten in different ways:

• in the form in which we cooked it, dividing the slices into leaves;
• or chop finely, as for a salad, season with vegetable oil, add onions and herbs.

In addition, one more recipe, but with cauliflower, which I also love very much and often cook it (see the recipe), but I haven’t tried pickling.

Pickled cauliflower - video recipe

The recipes I have proposed contain vinegar, without it it is difficult to make instant pickled cabbage. But since these are not winter preparations, I often replace store-bought vinegar with my apple cider vinegar, although I then put it a little more than according to the recipe. Cabbage salads with homemade vinegar will be tastier and healthier. I have it on my blog, it’s easy to make it at home, now it’s the season of apples.

Everyone's tastes are different, so you can also adjust the amount of salt and sugar, experiment with marinades, create new tastes.

Bon appetit!

Elena Kasatova. See you by the fireplace.