Salted cabbage for the winter under iron covers. Quick Pickled Cabbage with Beets

Crispy cabbage for the winter in jars can be found on the shelves of every housewife's pantry. As a rule, large-scale procurement of this “strategic” product begins in the fall - so that it is enough for long winter. Usually, in our latitudes, preference is given to white cabbage, although no less tasty “masterpieces” are obtained from cauliflower. In addition, canned cabbage for the winter is a real vitamin Klondike, which is especially important for the body during the long winter months. After all, pickled, pickled and salted cabbage- a truly "bottomless" source ascorbic acid(vitamin C), sugar, carotene, salts and enzymes, as well as vitamins B, P, K, D. In our culinary "piggy bank" you will find proven and new step-by-step recipes with photos of cabbage for the winter in jars - in salad brine under iron lids, pickled, pickled, Korean style, colored, without sterilization and with it, with vinegar, with honey, with apples. And with the help of the video, you can visually study all the “wisdom” of harvesting this crispy vegetable for the winter. Very tasty and healthy!

Sauerkraut for the winter in jars in brine under iron lids - a step by step recipe with a photo

Autumn with its generous harvests does not last forever, so it's worth hurrying up and stocking up properly canned vegetables and fruits. So, White cabbage has long been considered a national staple for many dishes. Famous Russian cabbage soup, kapusnyak, solyanka, stewed cabbage with meat and potatoes, casseroles, pies, salads, vinaigrette, dumplings - all these and many other delicious dishes require cabbage to cook. In order not to give up such goodies in winter and to diversify the menu in a pleasant way, you need to work a little during the vegetable season. So, today on the agenda is sauerkraut in jars for the winter in brine under iron lids. And our recipes step by step photos help you quickly master the process of harvesting cabbage for the winter.

Ingredients for harvesting sauerkraut for the winter in jars - in brine under iron lids:

• white cabbage - 1 large head or several small ones
• carrots - 3 pcs.
• water - 1 l
• table salt - 50 gr.
• sugar - 50 gr.
• vinegar 9% - 50 gr.

Recipe for sauerkraut in jars in brine under iron lids - step by step instructions:

1. Pour water into the pan and put on fire - this is the basis for the brine. After boiling, add sugar and salt, pour vinegar. Remove and let cool for about 30 minutes.

   
   

2. Cabbage heads need to be chopped with a knife.

   
   

3. Peel and grate carrots coarse grater.

   
   

4. Chopped vegetables should be thoroughly mixed in a large bowl or basin.

   
   

5. We lay out a mixture of cabbage and carrots in clean sterilized jars, trying to tamp the contents as tightly as possible. Then pour the brine and cover (do not roll up) with lids. Now you need to leave the jars at normal temperature for a couple of days - during this time the cabbage will ferment, and the excess liquid will go away.

   
   

6. After a few days, jars of cabbage need to be sterilized. To do this, place the jars in a large pot of water and put on fire. As soon as the liquid begins to boil, we follow the time - liter jars should be sterilized for about 15 minutes, and three-liter jars for 30 minutes.

   
   

7. We take out the jars and roll them up with iron lids, which must first be boiled in water. We turn it over and wrap it with a warm blanket, and after cooling we take it to the pantry and leave it until winter.

   
   

   
   

8. Sauerkraut will be an excellent basis for cooking first and second courses - soups, borscht, salads. Yes, and as an “independent” snack, such cabbage is “out of competition” - just add chopped onion or green onion and drizzle with vegetable oil. And chili peppers will add a touch of spice and piquancy to the appetizer. Bon appetit!

Pickled cabbage for the winter in jars - a recipe for harvesting without sterilization

In winter, the human body especially needs vitamins and useful substances. Therefore, in the fall, every housewife rolls at least a few cans of crispy and fragrant pickled cabbage. With the help of our recipe, you can easily and quickly prepare pickled cabbage without sterilization - a tasty and healthy snack for a festive and everyday table. And for this you will need the simplest and most available products that can be found in every home.

List of ingredients for a recipe for pickled cabbage for the winter in jars without sterilization:

• cabbage - 3 kg
• carrots - 5 pcs.
• onion - 1 onion
• salt - 2 tbsp.
• vinegar 9% - 150 gr.
• black and allspice peppercorns
• bay leaf

A step-by-step description of harvesting pickled cabbage in jars without sterilization:

1. Wash the cabbage, separate the upper leaves and chop with a knife.
2. We clean the carrots and rub on a coarse grater.
3. Onion is peeled and cut into pieces.
4. Put spices on the bottom of a large bowl, and carefully mixed chopped vegetables on top.
5. Fill with boiling water and leave for 10 minutes. We drain the water.
6. Let's start preparing the brine. Pour two liters of water into the pan and add salt with bay leaf, pour vinegar. Bring to a boil.
7. Preservation jars should be sterilized by steaming or in the oven. Then we lay out the cabbage in containers and pour hot brine. We roll up the lids and leave to cool under a warm blanket or towel. We remove the snack for storage in the pantry or cellar.

lovers culinary experiments they can add bell peppers or an apple to pickled cabbage - it will turn out interesting and unusual taste. Try it and enjoy the result!

Korean cabbage for the winter in jars - a recipe with beets

Many connoisseurs Asian cuisine managed to appreciate and love spicy spicy taste Korean carrots. However, you can cook other vegetables in this way - eggplant, beans or cabbage. Such unusual spicy snacks will allow you to take a fresh look at the familiar and “familiar” vegetables for a long time. So, we bring to your attention original recipe cabbage in Korean with beets for the winter in jars. Put a dish with this spicy spicy salad on the festive table - and your guests will definitely ask for more!

Harvesting cabbage in Korean for the winter in jars - recipe ingredients:

• cabbage (white) - 1 head
• beets - 1 - 2 root crops
• garlic - 3 - 4 cloves
• onion - 1 pc.
• water for marinade - 1 l
• salt - 2 tbsp.
• sugar - ½ cup
• vegetable oil - ½ cup
• table vinegar - 30 - 50 ml
• bay leaf - 2 pcs.
• black peppercorns - 4 - 6 pcs.

The procedure for harvesting cabbage in Korean with beets for the winter in jars:

1. Cabbage should be washed and cut into squares - size 2 by 2 cm.
2. Root crops are cleaned, washed and cut into strips. As an option - we rub on the "Korean" grater.
3. We clean the garlic cloves from the husk and cut into strips, and the onion into half rings or cubes.
4. Mix chopped vegetables in a large bowl or basin.
5. Prepare the marinade - pour water into the pan and add salt, sugar, pepper, Bay leaf, oil. Bring to a boil and continue to boil for 5-10 minutes. Remove and add vinegar.
6. Pour vegetables with hot marinade and leave for 7 - 8 hours in the room. Then we put the salad in the refrigerator for the same amount of time. Everything, Korean-style cabbage with beets is ready for tasting. If you want to keep the delicacy until winter, you can put the salad in sterilized jars and send cabbage salad into the refrigerator. Just a meal!

Early cabbage for the winter in jars - a simple recipe for harvesting

In the spring, many are looking forward to the appearance of the first vegetables, the taste of which has been forgotten during the long winter. So, excellent cabbages are prepared from early cabbage. vitamin salads fast food. However, this vegetable is quite suitable for harvesting for the winter - contrary to popular belief that tender cabbage leaves will “spread” during pickling or salting. According to our simple recipe, you can prepare for the winter early cabbage in banks. The taste of such a cabbage is spicy and sweetish-sour, and the “crunch” is in no way inferior to the later ones. autumn varieties. If you have a cellar, you can store canned early cabbage for years - you just need to make sure that rust does not appear on the lids. Although such tasty snack it won’t “stale” for a long time, because there are so many winter holidays ahead!

The necessary ingredients for harvesting early cabbage for the winter in jars (for marinade - for two 2-liter jars):

• cabbage
• bay leaf
• black peppercorns - to taste
• water - 5 glasses
• salt - 3 tbsp.
• sugar - 1 cup
• vinegar 9% - 150 ml
• dill inflorescences

Harvesting early cabbage for the winter in jars - a step-by-step description of the recipe:

1. We cut the cabbage large pieces or just "rip" tender leaves hands.
2. Place the pieces in a large saucepan and pour boiling water. We put on fire and after boiling, cook for about 5 minutes.
3. While the cabbage is being cooked, without wasting time, we start cooking the marinade. To do this, pour the water according to the recipe into the pan and bring to a boil. Add salt, sugar and dill inflorescences (we boil them and then take them out), pour vinegar.
4. We wash the cans for preservation and sterilize them with any convenient way. We place a bay leaf and peppercorns in each container, and put hot cabbage on top.
5. Fill with "freshly cooked" marinade and roll up clean lids, previously boiled in boiling water. We turn the jars over and cover them with a downy scarf or blanket, and after cooling we send them for storage in a cellar or refrigerator.

If desired, you can boil beets in the marinade - you get not only tasty, but also beautiful "cauliflower".

Pickled cauliflower for the winter in jars - the best recipe

Cauliflower is highly digestible, and due to its low calorie content, is considered a "friend" of those who are on diets or adhere to principles healthy eating. In addition to the "traditional" set beneficial trace elements, it is in cauliflower that contains a rare vitamin U, which is responsible for the formation of enzymes in the body. Of course, such a useful product can be stocked up for the winter by freezing. However, often the "dimensions" freezer not allowed to place in it enough fresh vegetables. Pickled cauliflower for the winter in jars will become alternative frozen vegetables. Use our recipe winter preparations and you will get a delicious and healthy snack.

The list of ingredients for the recipe for pickled cauliflower for the winter in jars (for 3 jars with a capacity of 0.5 l):

• cauliflower - 1.5 kg
• carrot - 1 pc.
• peppercorns - 3 - 4 pcs.
• dried cloves - 4 pcs.
• water - 1 l
• salt - 7 tbsp.
• sugar - 8 tbsp.
• vinegar 9% - 50 ml
• citric acid - 1 pinch
• bay leaf - 3 - 4 pcs.

Step-by-step instructions for harvesting pickled cauliflower for the winter:

1. Before canning, you should make sure that the cabbage florets are free of black or brown spoilage spots. Usually a "healthy" vegetable is white or slightly yellowish in color. We remove the leaves with a knife and divide them into smaller inflorescences with our hands.
2. Pour 1 - 1.5 liters of water into a saucepan, salt and bring to a boil. Dip the prepared cabbage into the boiling liquid and cook for three minutes. When the inflorescences acquire some softness, we take them out with a slotted spoon.
3. For the marinade, boil water and add sugar and salt. At the end, pour in the vinegar and remove from heat.
4. At the bottom of sterilized jars we place several circles of carrots, peppercorns, cloves and bay leaves. Carefully transfer the cauliflower florets to the bowl and top with the hot marinade. We roll up the lids and turn the jars upside down. After cooling, you can put it in the pantry for the rest of the preservation.

Sauerkraut for the winter in jars with honey - the original recipe for harvesting

In Russian cuisine, there are many recipes for dishes from sauerkraut which has long been considered one of the most useful products with high nutritional value. And sauerkraut juice is excellent for overweight and serves as a prevention of diseases of the digestive tract. Today we will master the original recipe for harvesting sauerkraut in jars with honey for the winter - an unusual and healthy combination.

List of ingredients for harvesting sauerkraut for the winter in jars of honey:

• white cabbage - 1 - 1.5 pcs.
• carrots - 2 pcs.
• salt - 1 tbsp
• honey - 2 - 2.5 tbsp.
• bay leaf
• black peppercorns

Recipe for sauerkraut for the winter in jars with honey - the order of preparation:

1. We chop the cabbage heads in medium stripes, and rub the carrots on a coarse grater. Place the chopped vegetables in a bowl and mix thoroughly with spices (slightly squeeze the cabbage). Transfer to a clean 3 liter jar vegetable mix and tamp tightly.
2. Dissolve salt (1 tbsp) and honey (2 - 2.5 tbsp) in a liter of clean water and pour cabbage with brine. We put a plate under the jar so that the fermented brine does not flow out.
3. We leave the cabbage in the room and periodically pierce it to the very bottom with a knife - to release air. After three days, the snack can be tasted. We store sauerkraut with honey in a refrigerator or cellar.

Sauerkraut for the winter in jars with apples - a delicious recipe, video

How to cook sauerkraut for the winter with apples? With the help of our video you can try this delicious recipe and stock up on vitamins for the winter. Simply and easily!

Canned cabbage for the winter in jars is one of the simplest and most available ways save taste qualities and the value of this "universal" vegetable. Here you will find the best step-by-step recipes with photos and videos of pickled and sauerkraut for the winter - in salad brine under iron lids, in Korean, colored, without sterilization and with it, with vinegar, with honey, with apples. You will get very tasty and healthy snack, as well as an ingredient for preparing many dishes national cuisine. Happy crunch!

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. Cabbage late varieties- 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 carrot- 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 into boiled water, rock salt and peppercorns. Boil the brine again and turn off the heat;
• Ready hot marinade pour into a jar of vegetables and seal it tightly. You need to store such a blank for the winter in 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 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 oil into the bottom of sterile jars plant origin. Arrange chopped vegetables in layers on top. Sprinkle them with sugar, rock salt, acetic acid and put in the 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;
• Carrots peeled and grated large size(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.

Crispy spicy flavored vegetable snacks will always be in fashion: adults prefer them with ice-cold vodka, and children - with gentle mashed potatoes. Particularly popular cabbage pickles. Meanwhile, you can prepare for the winter in jars any cabbage that is available in the bins: white and red cabbage, early and cauliflower, Brussels sprouts and Beijing. There would be time, desire, mood and others necessary ingredients. Pickled or sauerkraut for the winter in jars - extremely profitable procurement, and there are many facts in support of this:

• homemade snacks will be much cheaper shop cabbage in marinade;
• knowing correct recipes, you can pickle or pickle cabbage in a matter of hours;
• ready meal paradoxically low-calorie (only 48 kcal per 100 g) and at the same time very useful. It contains a lot of vitamin C and B9, zinc, manganese, copper, aluminum, etc .;

Pickled cabbage and canned in brine, in contrast to the always the same barrel billet, can have hundreds of different flavors depending on the selected proportions and additional ingredients.

When starting the canning process, it is important to know for sure what cabbage should be combined with and what it is better not to touch. In fact, it is compatible with many vegetables and friendly with some fruits and berries. For pickling and salting often use carrots, beets, bell pepper, onions, garlic, mushrooms, hot peppers, herbs, apples and even cranberries. All selected components are mixed or laid in jars in layers. More detailed information look for step by step recipes with photos and videos!

Early cabbage for the winter in jars - recipe with photo

It's good when you're lucky cooking recipes passed down through generations. After all, important family secrets are not lost, and the base is preserved on which it is easy to experiment, adding something new and unusual to the long-tried. We invite you to fill a blank page in your cookbook with one of these experiments. Early cabbage for the winter in jars according to a recipe with a photo will surprise you with both ease of preparation and unusual view, and a bright flavor and aroma combination.

Ingredients for harvesting early cabbage in jars for the winter

• young green cabbage- 1 head
• boiled cool water - 1 l
• salt - 2 tbsp.
• sugar (can be brown) - 2 tbsp.
• vinegar essence 70% - 2 tbsp.
• vegetable oil - 0.5 tbsp.
• Lavrushka - 2 pcs.
• peppercorns - 6 pcs.
• garlic - 5 cloves
• mustard seeds - 3 tbsp.

Step-by-step instructions for a recipe with a photo of early cabbage for winter in jars

Salad cabbage pickled in brine for the winter in jars

Our ancestors fermented cabbage for the winter only after the first frost. Caught in the night frost, it lost its specific bitterness and its taste became delicate. Today, lettuce is pickled in jars in brine at any convenient time, regardless of weather conditions and calendar dates. But some traditions still continue to be observed. In order for lettuce, sauerkraut for the winter in jars in brine, to be crispy even after several months of storage, you need to add a little horseradish root or oak bark to the recipe. These components contain tannins that do not allow vegetables to soften and lose their shape.

Ingredients for harvesting sauerkraut in brine in jars

• cabbage - 2.5 kg
• onion - 2 pcs.
• carrots - 2 pcs.
• garlic - 1 pc.
• granulated sugar - 4 tbsp.
• coarsely ground salt - 2 tbsp.
• purified water - 1 l
• apple cider vinegar - 90 ml
• vegetable oil - 160 ml

Step-by-step instructions for a recipe for sauerkraut for the winter in jars

1. Finely chop the white cabbage, add salt and lightly knead the mass with your hands.
2. Grind the carrots on a coarse grater, cut the onions into quarter-rings.
3. Mix vegetables in one bowl, add finely chopped garlic to them.
4. Boil filtered water with salt and sugar, remove from heat and mix with oil and vinegar.
5. Pour the cabbage with the resulting brine, cover the mass with a flat plate, and then set the oppression.
6. After 1 day, spread the workpiece over clean banks and close the lids tightly. salad cabbage, pickled for the winter in jars with brine, store on the bottom shelf of the refrigerator.

Canned Korean cabbage in jars for the winter: video recipe

Several centuries ago, pickling cabbage was considered a long and laborious process. Indeed, at that time, the snack was stocked with whole barrels and tubs. Over the years, the number possible ways workpieces has increased, due to which the procedure itself has become many times more primitive. Moreover, dozens of new harvesting options have emerged that are sure to be adequately accepted. modern gourmets.

One of these options is Korean cabbage, canned in jars according to our video recipe. This is a real vitamin gift for the winter: it turns out to be extremely tasty and surprisingly healthy. They say that pickled and pickled cabbage is many times superior raw product by the amount of vitamin C and other important trace elements in composition. Prepare canned Korean cabbage for the winter in jars according to the video recipe:

Marinated cauliflower for the winter in jars - a step by step recipe

What gives ordinary fresh cabbage an unusual sour sweet taste? The correct answer is marinade! Its preparation should be taken responsibly and very seriously. The main components of the base marinade are water, sugar, salt, vinegar and spices. But other options are also possible. Anyone who, for whatever reason, refuses to use table vinegar, can replace it lemon juice, wine vinegar or an old-fashioned aspirin. From this, pickled cauliflower for the winter in jars will not become less tasty and fragrant.

Winter Pickled Cauliflower Ingredients

• large cauliflower - 2 pcs.
• juicy pepper- 2 pcs.
• carrots - 2 pcs.
• peeled garlic - 85 g
• bulb bulb - 1 pc.
• drinking water - 1 l
• non-iodized salt - 2 tbsp.
• sugar - 1 tbsp
• dried cloves - 7 pcs.
• lavrushka - 2 pcs.
• vinegar - 50 ml
• currant leaves, cherries - 5 pcs.
• horseradish - to taste
• ground pepper - 0.5 tsp
• paprika - 0.5 tsp

Step-by-step instructions for the recipe for pickled cauliflower for the winter in jars

1. Rinse the heads of cauliflower, dry and separate into florets. Bell pepper remove seeds and cut into strips. Chop the carrots into cubes, and peeled onion- quarter or half rings.
2. Lay spicy leaves at the bottom of sterile jars. Top with horseradish roots, garlic and spices.
3. Arrange prepared vegetables in jars randomly or in layers. Eg: pepper-cabbage-onion-carrot.
4. Fill the workpiece with boiling water. After 5-7 minutes, drain the water and fill the jars with marinade, previously boiled from water with sugar, salt and vinegar.
5. Roll up each container with a metal lid, shake well and turn over. Cooled pickled cauliflower rearrange before winter in the pantry.

Blue cabbage in brine for the winter in jars under iron lids - recipe

It is recommended to start the process of salting blue cabbage in a glass, wooden or enamel bowl. Aluminum containers are not suitable for such purposes. The marinade left after harvesting should not be poured. It will come in handy in a day, when the vegetables absorb the bulk of the liquid. blue cabbage for the winter in jars in brine under iron lids, it is perfectly stored at a low temperature (6C - 16C), but after opening the container, it is better to eat the contents during the first week. After 7-10 days, the cabbage will become tasteless and suitable only for pies and dumplings.

Ingredients for harvesting blue cabbage with brine in jars for the winter

• blue cabbage - 1 head
• filtered water - 2 tbsp.
• apple cider vinegar - 50 ml
• thyme - 1 pinch
• wine vinegar - 50 ml
• brown sugar (can be white) - 2 tbsp.
• peeled garlic - 4 cloves
• cumin - 2 tbsp.
• table salt - 2 tsp
• soy sauce - 2 tbsp.
• a mixture of peppers - 0.5 tsp
• lavrushka - 2 pcs.
• dry basil - 0.5 tsp

Step-by-step instructions for the recipe for blue cabbage in jars in brine for the winter

Cabbage pickled for the winter in jars: classic recipes

Cabbage pickled for the winter in jars classic recipe, is considered to be completely "neutral". It will perfectly cope with the role of an appetizer or additional ingredient one of the popular homemade dishes: borscht, vinaigrette, meatloaf etc. natural color and the look of cabbage salad with butter and onion gives any dinner a warm tradition, and its spicy aroma fires up a brutal appetite.

Ingredients for harvesting classic pickled cabbage in a jar

• white cabbage - 1 head
• carrots - 1 pc.
• table salt - 2 tbsp.
• sugar (optional) - 1 tbsp.
• drinking water - 1 l
• lavrushka leaf - 3 pcs.
• lemon juice concentrate - 2 tbsp.
• garlic - 3-4 cloves

Step-by-step instructions for the classic pickled cabbage recipe for the winter

1. Place bay leaves, garlic cloves and peppercorns on the bottom of a sterile three-liter jar.
2. Remove from head of cabbage upper layer leaves. Rinse the head of cabbage and finely chop. Add peeled and coarsely grated carrots to the cabbage.
3. Tamp the resulting vegetable mixture tightly into a jar of spices.
4. Of water, granulated sugar, non-iodized salt and vinegar essence boil the marinade. Pour boiling brine over cabbage. If necessary, add boiling water to the jar to the top.
5. Roll the workpiece under metal cover and turn upside down to cool completely. After 24 hours, rearrange the pickled cabbage in jars for the winter in the refrigerator.

Now you know how to salt, pickle and sour cabbage for the winter in jars. Even harvesting cauliflower in brine will no longer cause you difficulties. With ours step by step recipes with photos and videos, cabbage for the winter in jars will turn out not only useful and fast, but also unusually tasty.

Harvest season is in full swing. Many vegetables and fruits have already been processed and sent to the bins. But another crispy preparation is waiting for us - pickled cabbage for the winter in jars. We prepare it at the end of autumn, when the heads of cabbage in the garden are already slightly frosty. Cabbage then acquires a special sweet taste. How nice it is to open a jar in winter, which we prepare with such love in autumn. Chop the onion, add butter, mmm ... - you will lick your fingers!

In addition to being so tasty, it is also an excellent assistant in the fight against toxins in the body and overweight. And contains a large number of vitamin C, which is very important in season colds. And who does not like vinegar, you can see. It contains natural acid.

White-headed, red, colored, broccoli, which recently came to us - the cabbage variety gives us many flavors and options for the versatility of our menu. For pickling, you can take any variety.

A lot of dishes can be made using pickled cabbage. Not only salads with the addition various vegetables but also soups, side dishes, lazy cabbage rolls and pies. I invite everyone to cook with me several winter preparations from this irreplaceable vegetable.

Today's article:

If you are harvesting small volumes, then you can cut the vegetables with the usual kitchen knife. However, on big family it will take a very long time to chop several heads of cabbage with a knife. In this case, it is better to stock up on a shredder in advance. This special device for shredding cabbage. With her, things move much faster, and you don’t even have time to get tired, as you already chop a dozen heads of cabbage.

The best recipe for pickled cabbage for the winter in jars

The classic cooking of any meal, it is often best idea taste the dish, so to speak "without cuts." The option of chopped white forks, along with grated carrots, does not lose its relevance. This best dish tested by time and thousands of gourmets.

I describe the ingredients for one medium head of cabbage. Which just we will smarten up in a three-liter jar. If you prepare more, calculate the proportions.

Composition of products:

• Cabbage white forks - 2kg.
• Carrot - 2 pieces
• Garlic clove - 2 pieces

For brine:

• Drinking water - 1 liter
• Vegetable oil - 0.5 cups
• Sugar - 0.5 cups
• Lavrushka - 2 things
• Black peppercorns - 8 pieces
• Vinegar essence - 1 tbsp. spoon

Cooking:

1. I chop half a head of cabbage into small straws. You can cut it any way you like. And for me, pickled cabbage for the winter is necessarily chopped into thin strips.

2. We pass the carrots through a coarse grater, if there is a food processor, then it will be much easier for you. With him, everything is done in one minute.

But keep in mind that the combine grinds vegetables into small crumbs. It won't ruin the taste though.

In general, if you often do cooking and harvesting, be sure to get yourself this wonderful assistant, at least a mini version.

3. So, our vegetables are chopped. Pour them into a small food bowl and mix lightly, but do not wrinkle. We just need to mix everything well.

4. The container has already been sterilized, since finished product sterilization is not subject. We fill the jars with crumbs, but do not tamp heavily. And let's move on to the brine.

5. large saucepan put water on the stove and wait for it to boil. We put salt, sugar, parsley, pepper into boiling water, mix, pour in the oil and wait for it to boil again, stirring. Bulk products in brine should disperse. Let the marinade boil for three minutes and you can remove it from the heat.

6. Now add garlic crushed on the press and a tablespoon of vinegar to our brine. Mixed. Mmm...the smell is amazing!

7. Pour our fragrant vinegar marinade into the cabbage. We put a saucer on the jar, let it cool completely. It can be closed with a lid treated in boiling water. Ready!

Such preservation is stored in a cold room for up to a year or more. And in winter, its taste is as fresh as if it had just been made.

Cauliflower pickled cabbage for the winter without sterilization

Here, not all lovers stand in the kitchen for a long time and wait for the cherished jar with their favorite preservation to be sterilized. And if there are a lot of them, then it’s generally an “infinite kitchen” then. Fortunately, there are recipes where you can do without it and cooked cabbage sterilization is not required.

For lovers of high-speed blanks, this method is quite suitable. quick pickling cauliflower with hot pepper and basil.

Calculation for two liters:

• White cauliflower - 1 medium
• Basil - 1 sprig
• Hot pepper - 2 pods
• Sugar and rock salt - 2 tablespoons each
• Vinegar 9% - 60 grams

Cooking:

1. We cut the cabbage into segments and put them in liter, sterilized jars with whole pepper and basil, the last few in a jar. Fill the containers tightly with vegetables, but do not need to tamp.

2. Pour in boiling water and cover with lids for ten minutes. Then we drain the water into a saucepan, and pour the cabbage with boiling water again.

This is necessary to destroy bacteria, which can later harm our conservation.

While the jars filled for the second time, let them stand for another 10 minutes. And we'll take care of the pickle.

3. In this saucepan, where the water was poured, pour sugar and salt. We put it on the stove until it boils. When the marinade boils, wait for the sugar and salt to dissolve completely. Then we take it off the fire.

4. The second water from the jars is simply drained into the sink. In each add thirty grams of vinegar.

If you do not have a measuring cup, you can focus on a tablespoon, it contains about 20 grams, so you need 1.5 spoons.

Whether to add other spices is up to you. For me, basil and hot red pepper give enough pungency and flavor. If you want, put on a leaf of a bay leaf.

Fill with hot brine and can be rolled up under scalded, iron lids. Ready conservation put on the lids and cover with a fur coat for a day or more, until they cool completely. Then you can take it to the cellar or other cool place.

Video recipe for delicious crispy cabbage in jars

This divine recipe I was looking for specifically. Namely, so that the marinade is so fragrant, and the cabbage leaves are crispy. What is described just in this detailed recipe from the video channel "At Svetlana's".

Be sure to try this option for pickling cabbage and, I think, that it will become a regular on your table.

A step-by-step recipe for pickling cabbage with beets for the winter in 3-liter jars

This is delicious! I tell you right away, this recipe will not leave anyone indifferent. At first glance, it may seem that it takes a long time to cook on it, but in fact everything is quite simple and not time-consuming. But what a pleasure you will get when you open this amazing yummy in winter.

Grocery list:

• Forks of white cabbage - 4 kilograms
• Beets - 1 kilogram
• Coarse salt, sugar, vinegar 9% - 8 tablespoons each
• Bay leaves - 16 pieces
• Garlic - 1 large head
• Black peppercorns - 1 heaping tablespoon
• Dry dill umbrellas - 8-10 pcs, 4-5 umbrellas per 1 jar
• Hot pepper - 2 pieces, 1 per jar
• Drinking water - 5 liters

So, step by step recipe:

1. We put water on the stove until boiling water is obtained.

Be sure to sterilize jars!

2. While the water is boiling, cut the peeled beets into large and thin slices, garlic and pepper into circles.

2. Cut the cabbage into large pieces, but so that it can be placed in a jar.

3. Lay in layers, slightly crushing: beets - cabbage - lavrushka, black pepper, hot pepper, dill umbrellas, garlic.

4. We also lay the second layer to the top.

5. Pour water into a saucepan, add sugar, vinegar, salt and mix well. We put it on the stove so that the brine boils. As soon as it boils and everything is completely dissolved, remove from heat.

6. Immediately until our brine has cooled down, pour it into jars and cover with lids. Then we put them in a tall pot of water and on the stove. Lay a linen napkin or towel on the bottom. The water must be warm. Bring to a boil over low heat. Now sterilize for twenty minutes and roll up under iron covers.

6. Roll the jars to make sure the water is not bubbling, then flip the lid down and cover with a blanket. Leave it like this for a couple of days, then remove the blanket and let it cool completely. You can clean in the cellar.

Easy hot brine recipe

Some, including me, don’t want to bother with long cooking at all, but want “quick and tasty”. For us, for those impatient, there is wonderful recipe. This pickled cabbage for the winter is cooked for one or two and it turns out no less tasty than with long cooking.

What is necessary:

• Forks of white cabbage - about 2 kilograms
• Carrots - 2 medium pieces
• garlic cloves - 3-4 pieces
• Sugar - 1 cup
• Pickling salt - 2 tablespoons
• Vegetable oil - 1 cup
• Vinegar 9% - 0.5 cup
• Drinking water - 1 liter
• Lavrushka - 2-3 pieces
• Black pepper - 6-8 peas

Let's start cooking:

1. Put a saucepan of water on the stove and bring to a boil. In the meantime, finely chop the cabbage and carrots.

2. Garlic needs to be passed through fine grater or press, add it to our vegetables, mix well.

3. In the water that has boiled with us, add salt and sugar, stir until they are completely dissolved and pour in the oil, continuing to stir. Let it simmer for a minute and remove from the stove. Pour vinegar here and mix well again.

4. We put cabbage carrot straws in a saucepan, add lavrushka, pepper and pour our marinade. We mix everything well. During this stage of preparation, you will just feel the amazing smell of such a fragrant marinade.

5. We put our cabbage under the press. A press is more often understood as a flat plate on which a load is installed, in our case it is a three-liter container with water.

6. Let it brew for five hours and you can put it in jars or leave it in a saucepan.

Important! Pickle cabbage should only be in enameled pots or stainless steel. Aluminum is not suitable for this procedure.

Very fragrant cabbage it turns out! Due to the fact that we added oil during cooking, when serving, we will no longer need to add anything here, except for greens.

How to pickle cabbage under iron lids

According to this recipe, not everyone will like pickled cabbage for the winter. Basically, this blank is good for lovers of very hot snacks. If your family has such, I advise you to prepare several jars of such treats.

From one medium head you will get two liter jars. If you like it, make more. We do not put carrots and other vegetables here. But, if you like, you can chop carrots or bell pepper. This will not spoil the dish at all.

What you need:

• Garlic cloves - 4 pieces
• Dill umbrellas fresh - 2 pieces
• Black peppercorns - 18 pieces
• Bay leaf - 2 pieces
• White cabbage - 1 fork
• Cloves - to taste
• Hot pepper - 1-2 pods, to taste
• Acetic acid - 1 tablespoon

• Water - 1.6 liters
• Sugar - 1 cup
• Pickling salt - 2 tablespoons

Early cabbage is not suitable for this recipe. Use only winter varieties.

Shall we start cooking?

1. Finely chop the cabbage into strips, cut the garlic into rings. Cut one cabbage leaf into quarters and set aside for now.

2. Place all the ingredients of the brine in a saucepan and bring to a boil, stirring until sugar and salt are completely dissolved. Boil for three minutes and remove from the stove.

3. In sterile jars we put nine peppercorns, a dill umbrella, a bay leaf and two garlic cloves each. If you like cloves, you can add one at a time.

4. Now we need the leftover quarters cabbage leaf, put two pieces in a jar on top of the spices.

Hot pepper can be put entirely on the bottom of the jars, or you can cut it into circles and add to the cabbage.

5. Fill the jars with cabbage chips to the top. Accept without fanaticism.

6. Pour vinegar into the brine that has cooled to room temperature, stir and pour the marinade into jars. We roll up with scalded iron lids. Can be stored immediately. As you can see a very quick and easy recipe. And the lunch is amazing.

Video on how to harvest pickled cabbage in pieces

An interesting version of the preparation is offered to us by the author of the video channel "Simple Recipes for Every Day". An amazing "large-caliber" assortment is obtained: cabbage, and pepper, and carrots, and also with tomatoes! Variety is also good because it is very convenient to serve.
One of the advantages of this recipe is that you do not need to chop, rub, but simply cut big chunks and circles.

Personally, I really like it! Everything is quite simple, beautiful and most importantly delicious! I think I need to make a few jars of such beauty.

Marinated broccoli with bell pepper

This variety of cabbage has increasingly begun to appear on our tables. Someone just started to look closely at this vegetable, and someone has already tried many dishes and appreciated the taste, in addition to great benefit this product. Have you ever tried pickled broccoli? If not, then it's time to cook them!

What you need:

• Broccoli - 0.5 kilograms
• Granulated sugar - 1 teaspoon
• Large carrot - 1 piece
• Coarse salt - 1.5 tablespoons
• Water - 300 milliliters
• Vegetable oil - 50 milliliters
• Vinegar - 30 milliliters
• Ground black and red pepper
• Garlic cloves - 4 pieces
• Bulgarian pepper - 2 pieces
• Coriander - 1 teaspoon
• Banks of 0.5 liters

Cooking:

1. We divide the broccoli into segments, keep it in warm salted water so that the insects, if any, float to the surface from the inflorescences, drain into the water and lower the cabbage into boiling water for a couple of minutes, and then rinse with cold water. With these manipulations, broccoli will acquire a beautiful, rich color.

2. We clean the pepper from seeds and cut it as you like, you can strip it, cubes or circles.

To make the salad brighter and more beautiful, take peppers of different colors.

3. We rub the carrots on " Korean grater". Now there are a lot of varieties of this grater, there are very convenient ones. Well, if you have such an assistant as a food processor, then such slicing of carrots will take you one or two.

4. Pass the garlic through a press, or chop it very finely.

5. Now mix all our chopped and grated vegetables well with salt, pepper and sugar in a large bowl or saucepan. Then add oil, vinegar, water and mix everything again. Let marinate for three hours.

6. We put our salad in sterilized jars so that about one centimeter of liquid is obtained on top and cover with lids.

5. We put the banks in a wide bowl with warm water and boil for twenty minutes, that is, sterilize. We take out, screw the lids all the way and turn the jars upside down. Covering with a blanket doesn't hurt either. In this position, we leave them for a day, then we remove them for winter storage.

How to pickle early cabbage with vinegar at home

What to do if you urgently want young pickled cabbage? There is also such a recipe with a very delicious marinade, and most importantly, everything is done quickly and simply.

We will need:

• Young white cabbage - 3 kilograms
• Large carrots - 4 pieces
• Red bell pepper - 3 pieces
• Garlic cloves - 4-5 pieces
• Fresh dill and parsley - to taste

• Drinking water - 1 liter
• Salt - 2 tablespoons
• Sugar - 2 tablespoons
• Vinegar nine percent - 0.5 liters
• Vegetable oil - 0.5 liters

1. We start by removing the upper, green leaves and wide veins from the cabbage. Cut into thin strips. We chop greens.

2. Carrots, peeled, scalded with boiling water and rubbed on a coarse grater.

3. Remove seeds from sweet peppers and cut them into small cubes.

5. Mix all prepared vegetables in a large enamel bowl or saucepan. We also squeeze the garlic cloves through the press.

6. In separate saucepan Mix all brine ingredients and bring to a boil. Then fill with this fragrant marinade vegetables and mix. Arrange in jars and put on plastic lids. Leave for a day in this form in the kitchen, and then put it in the refrigerator. Bon appetit!

Here on such delicious recipes pickled cabbage, please note different types we filled our cellar. Now we have cabbage salads for all occasions and for a feast, and for baking, and for soups and salads. As they say, a feast for the whole world!

Let's stock up on our healthy products. In order not to depend on supermarkets and chemical, purchased food. Thank you to everyone who marinated cabbage with me today!

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Cabbage for the winter in jars is one of the most common variations of blanks, which is popular among housewives due to its excellent taste and benefits for the body. Cabbage contains a very large amount of vitamin C and minerals, which are stored in conservation for a long time almost unchanged, which means that by preparing such an appetizer, you can not worry about the health of the household. In addition, cabbage for the winter in jars is a low-calorie and dietary product, so it is ideal for those who follow their figure and follow a healthy diet. But even more attractive is delicious taste of this preparation - neither adults nor children will refuse to crunch on juicy cabbage. And if you preserve it together with bell pepper and beets, then you can’t drag it by the ears at all!

Cabbage for the winter in jars is good because it is not only wonderful independent snack, but also a wonderful addition to the most variety of dishes, such as vegetable soups, cabbage soup, hodgepodge, salads, vinaigrettes, casseroles, dumplings, pies and pies. canned cabbage can rightly be called universal product- she will diversify the usual meal, and will become indispensable component on holiday table. The popularity of these blanks is also due to the fact that they are very budgetary and economical, and this is very important today. All of these advantages make canned cabbage so loved and desired by people of all ages. But how do you cook cabbage? Let's find out now!

Cabbage for the winter in jars can be sauerkraut, pickled or lightly salted. Most often, cabbage is prepared with the addition of vinegar - table, apple or wine. Vinegar can be successfully replaced with lemon juice or citric acid, which will make cabbage more suitable for children to eat. The cabbage is cooked wooden barrels, glass jars or enamelware, after which it is stored in a cool place (in the refrigerator or cellar) for a very long time. Having decided to prepare cabbage for the future, it is best to opt for varieties of cabbage large sizes middle or late deadlines maturation. The constant companion of cabbage in preparations is carrots, but if desired, bell peppers, beets, onions, apples, pears, plums, grated horseradish or cranberries can be added to preservation. Classic marinade for cabbage is prepared from water or vegetable oil with the addition of vinegar, sugar and salt, but bay leaves, cloves, allspice, black peppercorns, coriander, garlic, dill seeds, chili peppers, parsley or dill will help to add a spicy aftertaste and fragrant notes to the final product.

Cabbage for the winter in jars is prepared very quickly and easily, delighting your unique taste whole year- check it out with our recipes!

Sauerkraut for the winter

Ingredients:
1 big head of cabbage cabbage,
3 carrots
1 liter of water
50 g salt
50 g sugar
50 ml of 9% vinegar.

Cooking:

Pour water into a saucepan, add sugar, salt and vinegar. Bring to a boil, then cool for half an hour. In a large bowl or basin, mix the chopped cabbage and grated carrots on a coarse grater. Arrange the vegetable mixture in sterilized jars, tamping tightly. Pour in the brine and cover with lids. Leave banks at room temperature for 2-3 days for the cabbage to ferment. Sterilize jars in a pot of water - three-liter jars should be sterilized for half an hour, liter jars will be enough for 15 minutes. After that, roll up the jars with sterilized lids, turn them upside down, wrap them in a warm blanket and cool.

Pickled cabbage without sterilization

Ingredients:
3 kg of cabbage
5 carrots,
1 onion
2 liters of water
150 ml 9% vinegar,
2 tablespoons of salt
bay leaf, black peppercorns and allspice to taste.

Cooking:
Chop the cabbage, grate the carrots on a coarse grater, cut the onion into pieces. Place prepared vegetables in a large bowl and mix well. Put the spices in a large bowl, put the vegetable mixture on top and pour boiling water over it. Let stand 10 minutes, then drain the water. To prepare the brine, add salt, vinegar and bay leaf to the water. Boil. Arrange the cabbage in sterilized jars and pour hot pickle. Roll up with sterilized lids, turn upside down and let cool under a warm blanket, then store.

Salted Instant Cabbage with Garlic

Ingredients:
2 kg of cabbage
3 carrots
1 head of garlic
500 ml of water
1/2 cup sugar
1/2 cup 9% vinegar
2 tablespoons of salt.

Cooking:
Mix chopped carrots, carrots grated on a coarse grater and chopped garlic (garlic can be finely chopped or passed through a press). Divide the mixture into jars. To prepare the brine, dissolve sugar, salt and vinegar in water. Bring to a boil and pour over cabbage. Roll up jars with lids and cool. Cabbage can be tasted after 3 days.

Cabbage marinated with beets

Ingredients:
2 heads of cabbage,
2 beets,
8 garlic cloves,
3 liters of water
3/4 cup sugar
3/4 cup salt
1 teaspoon 70% vinegar
bay leaf, peas allspice and dill seeds to taste.

Cooking:
Cut the cabbage into large pieces (about 8-10 pieces), cut the beets into circles. at the bottom of two three-liter jars put 4 cloves of garlic and spices to taste. Lay out the slices of beets and add pieces of cabbage. To prepare the marinade, add sugar, salt and vinegar to the water, bring to a boil. Pour cabbage with beets with the resulting marinade, roll up the jars with lids and cool, turning upside down.

Pickled cabbage with bell pepper

Ingredients:
1 medium sized cabbage
1 onion
1 bell pepper
1 glass of vegetable oil,
50 g salt
50 g sugar
1 tablespoon 70% vinegar
black peppercorns and dill seeds to taste.

Cooking:
Chop the cabbage, cut the pepper into thin strips, and cut the onion into half rings. Mix all vegetables in a large bowl. Lightly heat the oil and add salt, sugar, pepper and dill seeds to it. Pour the mixture over vegetables and leave under pressure for 1-2 hours. Dilute vinegar in 100 ml boiled water, pour vegetables and mix. Put the vegetables in sterilized jars and close with nylon lids.

Pickled cabbage with apples

Ingredients:
1 kg of cabbage
5 sour apples(for example, varieties Antonovka),
1 large carrot
1 liter of water
3 tablespoons of 9% vinegar,
2 tablespoons of salt
2 tablespoons of sugar
10 black peppercorns,
4 peas of allspice,
4 bay leaves.

Cooking:
Chop the cabbage, grate the carrots on a coarse grater, chop the apples, removing the core. Mix all ingredients in a container. To prepare the marinade, add salt, sugar and spices to the water. Bring to a boil and let cool. Add vinegar to the marinade and pour cabbage with apples. Stir, tamp, cover with gauze and put under oppression for 3 days at room temperature, piercing the mixture daily with a wooden stick to release carbon dioxide. Arrange the blanks in jars, close the lids and put away for storage.

Thanks to the fact that at heat treatment cabbage for the winter in jars does not lose its useful properties, this preparation is a real storehouse of vitamins and minerals in the cold season. Therefore, do not put off the matter indefinitely and take care of the health of your family right now! Good luck with your preparations!