Roll up canned cabbage in jars for the winter. Cabbage with mushrooms and bell peppers in a jar - winter preparation for a quick dinner

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 fork
• 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. Peel 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!

Greetings, my dears!

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

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

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

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

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

Ingredients:

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

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

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

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

Add vinegar to the saucepan.

Pour cabbage with prepared marinade.

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

Recipe for cabbage for the winter in pieces with beets

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

Take:

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

Step by step cooking method:

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

Cut the garlic into slices, beets into strips.

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

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

Pour boiling marinade over our workpiece.

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

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

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

For cooking we need:

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

Step by step cooking method:

We chop the cabbage.

Grate carrots, chop garlic and pepper.

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

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

Add vegetable oil. Add vinegar to the brine.

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

How to cook pickled cabbage without sterilization?

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

Prepare:

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

Step by step cooking method:

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

Cut carrots into strips.

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

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

Pour hot marinade over. Cover her.

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

Harvesting cabbage for the winter in pieces in brine

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

Ingredients:

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

Step by step cooking method:

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

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

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

Squeeze a clove of garlic on each layer.

Pour the boiling marinade over the jar.

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

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

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

We will need:

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

Step by step cooking method:

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

Cut the pepper into rings without pulling out the seeds.

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

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

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

Recipe for stewed cabbage for the winter

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

Take for cooking:

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

Step by step cooking method:

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

Grate the carrots on a coarse grater.

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

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

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

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

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

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

Prepare for 1 kg of cabbage:

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

Step by step cooking method:

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

Cut the onion and bell pepper into half rings.

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

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

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

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

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

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

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

Cabbage for the winter in jars, this is of course very convenient and allows you to measure the amount that is needed for a family to use for a week, before the next trip to the cellar.

In addition, you can make a lot of blanks of different tastes, a couple of jars, and eat varied and tasty all winter. And there are a lot of various recipes with cabbage, just don’t be lazy and there will be a holiday on the table every day.

Cooking recipes:

You can salt and marinate, make a variety of salads by combining cabbage with other vegetables, roll up metal lids and simply close them with plastic ones, depending on the recipe.

Cabbage itself is very useful, it contains many vitamins and minerals that strengthen our health and increase immunity, which is important in the long Russian winter.

It is ideal for preparing delicious soups, vitamin salads and is quite suitable for preparing delicious side dishes for meat. Personally, I somehow did not meet people who do not eat cabbage. So that they don’t eat meat - I saw it, but so that they don’t use cabbage in any form - they never happened!

So let's get started. I clean the jars in advance with baking soda, rinse well under running water and dry. We do the same with lids. If the recipe is hot, then sterilize clean jars without fail. I do this in the oven - I leave it and turn on the heat at 120-140 degrees for 30-40 minutes. Someone sterilizes over steam, some even in the microwave, but here I am in the oven, it’s so convenient for me and guaranteed to be fried as it should.

A pickled and spicy cabbage appetizer for meat dishes is good, but if they are not there, then with boiled potatoes it will go for a sweet soul, and after a plentiful feast with libations in the morning, cabbage pickle will help calm the overheated soul and calm the headache!

You should not abuse only ulcers and women during pregnancy and feeding a child, it will not be useful for mom and baby.

We consider the recipes at first unpretentious, we go step by step, gradually, as we gain experience, we complicate.

For those who are first engaged in pickling and salting, I recommend reading the entire article, as they say from now to now, and not one specific recipe, because in another recipe there may be something that will help you successfully cope with the chosen one, some subtlety or helpful advice.

The salad is very tasty and appetizing, households and guests will appreciate it and quickly empty the plates, and they will certainly ask for supplements! Therefore, you need to cook it at least in liter jars with eurocaps, well, which are screw.
Compound:

• a kilo of cabbage;
• 300g carrots;
• large head of garlic;
• incomplete glass of water;
• 10 tablespoons of vegetable oil;
• 4 tablespoons of sugar with a small top;
• table. l. salt;
• table. l. acetic acid.

Cooking:

1. We clean the cabbage from the upper leaves, wash and finely chop. You can use a food processor, or you can cut with a knife if the volume is small.
2. Wash and clean carrots, grate, you can use Korean, even long sticks will decorate the salad very much.
3. We clean the garlic, wash it and chop finely on the board with a sharp knife.
4. Put all prepared vegetables in a large bowl and mix thoroughly.
5. Cook the marinade in a small saucepan - mix water, oil, sugar, salt and bring to a boil. Pour in acetic acid and pour vegetables with marinade.
6. We wash our hands thoroughly and cover with a lid, let it brew.
7. We lay out on the banks, twist the lids and lower them into a cold cellar.

Bon appetit in winter!

A wonderful and easy recipe and most importantly, suitable for those who hate to sterilize jars! Cabbage will turn out fragrant and spicy, with a good taste.

• two cabbages - two and a half kilos;
• 4 carrots;
• a small head of garlic;
• half a liter of water;
• a tablespoon of salt with a good top;
• half a glass of sugar;
• vinegar. acid tablespoon;
• half a glass of vegetable oil.

Cooking:

1. We clean and wash the pumpkins, carefully remove the upper leaves of green color to white, otherwise it will not crunch! Cut with a knife into slices of two centimeters wide.
2. We clean, wash and chop the carrots or cut them into long thin sticks, for a special beauty.
3. Garlic is peeled, washed and passed through a garlic press.
4. Layer vegetables in a large saucepan.
5. Boil the marinade in a small saucepan. Bring to a boil a mixture of water, oil, sugar and salt, pour in acetic acid.
6. Pour cabbage with marinade, mix well and put a small oppression on top of a plate of suitable size so that it floats. You can use a jar of water instead of oppression. We remove to a cool place.
7. Two days later, it's ready. Through the banks and into the cold cellar.

Very juicy, tasty and crispy!

The recipe is ideal for young early cabbage. The appetizer will turn out spicy and spicy, chili pepper and bell pepper will give an unusual taste.

• cabbage kilogram;
• three carrots;
• two bell peppers;
• three chillies;
• a third of a glass of sugar;
• salt - Art. spoon without top;
• vinegar - dessert l.

Cooking:

1. My cabbage, peel and chop in a food processor - there is just a suitable shredder, it cuts very thinly. Well, or with a knife - thinly, thinly.
2. We clean, wash the carrots and three on a fine grater.
3. My pepper, take out the seeds and cut: bulgarian into thin strips, chili into rings.
4. Mix everything in a large bowl and knead with your hands until juice appears.
5. Add salt, sugar, oil and vinegar, mix thoroughly by kneading with your hands.
6. We lay out in sterile jars and roll up the lids. We store in a cold cellar.

Traditional pickled cabbage recipe, spicy and delicious!

Cabbage with cucumbers, it's almost like a salad in the summer. Immediately the sun is remembered and the cucumber bed. Extraordinarily delicious!

• two kilos of cabbage;
• half a kilo of cucumbers;
• half a kilo of onion;
• half a kilo of carrots;
• two st. l. with a little top of salt;
• a glass of vegetable oil;
• table. l. vinegar. acids.

Cooking:

1. Peel the pumpkins, wash and chop, put in a wide saucepan with a thick stainless steel bottom. Stir immediately with vinegar, salt, sugar and oil.
2. Wash cucumbers and chop into strips.
3. Peel the carrots, wash and grate on a coarse grater.
4. Cut the peeled onion into thin half rings.
5. Mix all the vegetables with cabbage and put on the stove over medium heat.
6. After boiling, simmer for literally five minutes.
7. Arrange in sterilized jars and roll up. Cool upside down under a fur coat and lower into a cold cellar.

If you add a couple of teaspoons of mustard seed and chili pepper to this salad, you get a completely different salad both in taste and texture!

And here's another video:

On my site there are all kinds of recipes for blanks (you will definitely like them):

1. Cucumber salad for the winter

Awesome cabbage salad for the winter with mushrooms without sterilization - Mushroom hodgepodge

Let this be my favorite salad with mushrooms! .. I make it with honey mushrooms, we have them in the forest behind the garden in the autumn darkness. And whoever wants can do it with champignons or chanterelles.

• a kilo of mushrooms;
• a kilo of cabbage;
• a kilo of carrots;
• a kilo of tomatoes;
• half a kilo of onion;
• half a glass of vegetable oil;
• table. l. vinegar;
• salt about two tablespoons.

Cooking:

1. Wash, clean and boil the mushrooms for twenty minutes. It is better, of course, if they are small, but large ones can always be cut! We recline in a colander and put it in a large saucepan with a thick bottom.
2. We clean and wash the cabbage and tomatoes, then chop them into strips and put them on the mushrooms.
3. Cut the peeled onion into a small cube and fry in half the oil in a pan, when it becomes transparent and slightly golden, put it in a saucepan.
4. Fry the peeled and grated carrots in a pan in the remaining oil and also put them in a saucepan.
5. Close the pan tightly with a lid and put it on a slow fire. After boiling, we detect 15 minutes.
6. Open the lid and add salt and vinegar, you can add dry spices to your liking.
7. Simmer for another five minutes and arrange in sterile jars.
8. We roll it up and put it upside down to cool under a fur coat, store it in a cold cellar.

Well, very tasty!

A traditional recipe for marinated yummy lovers! It cooks very quickly, just do not forget to multiply the amount of salt, sugar and acetic acid that you will put in the marinade by the number of cans!

• cabbage, cut into large pieces;
• garlic 4 cloves per jar;
• salt on a large spoon with top on a jar;
• sugar a quarter cup per jar;
• peppercorns three pieces per jar;
• acetic acid teaspoon per jar;
• dill, an umbrella in each jar.

Cooking:

We fill sterile three-liter jars in this order: put a dill umbrella, three peppercorns and 4 cloves of garlic on the bottom and fill the jar to the top with pieces of cabbage, trying to pack it tightly.

We heat water in a large saucepan and pour boiling water over the jars to the top, cover with lids and let stand for 10 minutes, we will no longer need the remaining boiling water in the saucepan, you can pour it out.

We drain the noticeably cooled water from the cans back into the pan and put the marinade on it to cook. Before boiling, add sugar and salt and mix, after boiling, pour in the vinegar and immediately fill the jars. We roll up and set to cool upside down until the morning. We store in a cold cellar.

Easy and delicious!

A classic of the genre, since childhood I remember these beautiful jars of cabbage in a friend’s kitchen, for some reason my mother and grandmother didn’t cook like that. I later found the recipe when I began to live separately from them in my own house.

For a medium fork, one beetroot, one carrot and a couple of large cloves of garlic.

For marinade - per liter of water a tablespoon of salt with a large top, two tablespoons of sugar and half a glass of apple cider vinegar.

Cooking:

1. Clean and wash all vegetables.
2. We chop the cabbage, cut the beets and carrots into thin sticks or three on a grater, chop the garlic finely with a knife, mix and crush with our hands so that the juice appears a little.
3. We lay out the mixture in sterile jars, tamping, but not much.
4. You can add a few peppercorns to each jar for spiciness.
5. Boil the marinade and pour into jars.
6. We close with nylon lids and store in a cold cellar.

The color is amazing and the taste too!

We lay it out in jars, lightly tamping and pour boiling marinade under the very lid.

We are waiting for the jars to cool down, close the lids and into the cold cellar!

Ingredients: for 3 kilos of cabbage, three carrots and three cloves of garlic.

For the marinade - one and a half liters of water a glass of sugar, half a glass of salt, a glass of vegetable oil and two tablespoons of acetic acid.

Let's do it in Korean. And the taste is new and unusual, and we will show off our talent with guests!

• cauliflower kg;
• two carrots,
• garlic one good head;
• vegetable oil a quarter cup or a little more;
• half a glass of sugar;
• Art. l. table vinegar;
• Art. l. salt with a small top;
• seasoning for Korean carrots - Art. l.

Cooking:

1. Wash the base and disassemble into small heads of cabbage. Dip in boiling water for a couple of minutes. Drain in a colander and place back in the empty pot.
2. Add grated carrots and crushed garlic.
3. Boil the marinade from the remaining components, add vinegar after boiling.
4. Pour over vegetables and stir. Leave for four hours to soak.
5. Arrange in half-liter jars, cover with lids and put in a water bath.
6. Sterilize after boiling water for 10 minutes. Roll up lids and cool upside down. Store in the cellar.

Home and guests will appreciate your efforts!

Amazingly delicious, a recipe from Hungarian cuisine.

Ingredients: a kilogram of cabbage and tomatoes, 2 pieces of bell pepper and onion, a spoon with a small top of salt, half a glass of sugar and a table spoon of acetic acid.

Cooking:

Chop all prepared washed and peeled vegetables into strips, put in a large saucepan and mix with salt and sugar. Leave to soak for a couple of hours.

Boil for about ten minutes, pour in the vinegar, mix and after a couple of minutes put it in jars. Roll up. Cool upside down, store in the cellar.

Bon appetit everyone!

Cabbage is one of the most healthy and vitamin-rich vegetables, eating it is not only tasty, but also very healthy. For example, one hundred grams of cabbage provides the daily human need for vitamin C.

Today we will cook it in large pieces. Which will significantly reduce the preparation time of such a workpiece.

I am sure that every housewife has more than one recipe in her piggy bank. Despite this, I suggest you explore another small selection of popular cooking options. In which you will surely find something new for yourself. Or extract something useful.

What I love about such cabbage is that you don’t need to season it as soon as it’s ready. I took out a couple of pieces from the jar. If necessary, cut into smaller portions and served to the table. In my opinion, it's just wonderful, you can say a little more saved your precious time.

You can talk and tell a lot, I propose to get down to business. Stock up on a great mood, the necessary ingredients and get to work. And be sure to follow the instructions.

Cabbage slices "pelyustka" for the winter in a jar

Let's start with the most popular cooking option. We will cook pickled cabbage without vinegar. To give a soft pink tint, add a small amount of beets. And in order to save such a blank until the very spring, we will tamp it into a 3-liter jar.

We will need:

• Fresh cabbage - 2-2.5 kg.
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Water - 1 liter
• Beets - 1 pc.

Cooking:

1. The first step is to prepare the marinade. Pour cold boiled water into a liter jar. Add salt and sugar to it. The amount of bulk ingredients is indicated in the layout. Mix everything until completely dissolved.

2. Now we take a head of cabbage in our hands. Be sure to inspect it externally, if there are rotten places, cut them off. It is desirable to remove the top sheets. Cut the fork into two equal parts. Cut out the stem.

We will cut the cabbage into pieces. The average size of one square is 4 cm. Do not shrink, it is better to leave a piece a little larger.

3. To give our blank a soft pink flower, we will use beets. We clean the red vegetable from the skin in advance. We cut into plates 3-4 mm thick.

Now let's start laying all the cut ingredients. We take a clean sterilized jar. We put a part of the cabbage in it, then we put the beets in one layer. So we fill the whole jar.

Do not tamp the cabbage and crush it while laying. In this way, she will retain all her juice and release it only during pickling.

Pour all the vegetables with a pre-prepared marinade. We put the jar in a deep plate or any other dish. Leave to marinate for 3 days at room temperature. Then we clean it in a cooler room for another 4 days.

The first three days the cabbage will ferment. That is why excess air should be released from it by piercing.

After the time has elapsed, we take out the pickled vegetable and try it. I assure you it turns out very tasty and crispy. If you decide to prepare cabbage according to this recipe for the winter. Then cover it with a nylon lid and put it in the refrigerator.

Delicious Korean cabbage recipe in brine

The name itself speaks for itself. In Korean, it means that it contains one of the ingredients that will give it a spicy taste. The advantage of this pickling is that you can use a complex of seasonings that you like. Giving the cabbage an even more spicy and excellent taste.

We will need:

• Cabbage - 1 head
• Carrot -2 pcs.
• Hot pepper - 1 pod
• Garlic - 3 cloves
• Sunflower oil - 100 ml.
• Salt - 1 tablespoon
• Sugar - 3 tbsp
• Water - 1.5 liters

Cooking:

1. We clean the head of cabbage from dirt. Cut into two equal parts, remove the stalk. We cut into slices. Then we divide each part into squares. The average size of one is 3.4 cm.

2. We clean the carrots from the skin. We cut into plates, then cut each into strips. Preferably thinner. You can grate, but then keep in mind that the vegetable will turn out to be mushy. Which is not quite right for us.

3. We clean the garlic from the husk and pass through the press. Cut the capsicum into small pieces. without removing the seed.

Mix all prepared ingredients in one bowl. Let's put them aside for a while. And let's make the brine. Pour the required amount of water into the pan. Add salt and sugar, bring the mass to a boil. At the end of the boil, add vegetable oil.

Pour all the vegetables with the prepared marinade. Please note that vegetables must be completely covered with brine. Leave cabbage at room temperature until completely cooled.

As soon as the pickled cabbage has cooled down, arrange it in jars of different sizes. It is more convenient for me to store it in a container no more than half a liter. Serve such a blank preferably with boiled potatoes. Yes, and to any holiday table.

Crispy cabbage marinated in instant pieces

I bring to your attention one more recipe. We'll take a look at it step by step in the video. I promise you will get awesome crispy cabbage as a result. It is prepared quite easily and simply. The main plus is that we will cook according to grandmother's recipes. This means that this version of a pickled vegetable has been in great demand for more than a year.

Marinate cabbage with beets in a 3-liter jar

Beets will give our white cabbage a bright pink color. And saturate it with its vitamin taste and aroma. Simply put, adding a red vegetable to a pickled snack will add only positive qualities. Ready for the extreme, I'm talking about those who encounter this combination for the first time.

We will need:

• Fresh cabbage - 1 medium head
• Carrots - 2 pcs.
• Beets - 2 pcs.
• Horseradish - 1 root
• Water - 1.5 liters
• Salt, sugar - 70 gr.
• Garlic - 5 cloves
• Vinegar essence - 1 teaspoon

Cooking:

1. First of all, we will prepare vegetables. We clean the carrots and beets from the skin. Then we cut the carrots into circles, and the beets into plates. We lay on the bottom of a sterilized 3-liter jar.

We clean the garlic from the husk. Divide into three parts and add to the rest of the vegetables. Horseradish cut into small pieces.

2. Remove the top leaves from white cabbage. Remove the stalk, cut into cubes. The average size of which should be 3 by 3 cm. This does not mean that you need to run with a ruler. Just try not to shrink.

We put all the cabbage on the banks. Lightly tamping, but without applying force.

Now that the vegetables are all prepared, and the jar is filled to the brim. You can do the preparation of the brine. To do this, we need a voluminous pan. Pour one and a half liters of water into it, add salt and sugar. Bring to a boil, boil for 1-2 minutes.

While the brine is preparing, pour a teaspoon of essence into each jar. Top with prepared marinade. Leave the jars to infuse for 5 minutes, then roll up tightly with sterilized lids.

Turn the finished pickles upside down. We put on a flat surface, cover with a warm blanket. Leave in this state until completely cooled. Then we put it away for storage in the pantry or cellar.

From this amount of products, we got two 3-liter jars of pickled cabbage.

Cabbage for the winter under iron lids

Easiest quick recipe ever. Despite the speed of preparation, the white vegetable turns out to be crispy and very tasty. The main thing is to follow all the recommendations and you will definitely succeed. With such a minimum amount of ingredients, we get an amazing snack for every day.

We will need:

• Cabbage - 1-2 heads
• Vinegar 70% - 1.5 tsp per 3 liter jar

• Water - 1 liter
• Sugar - 1/2 cup
• Salt - 1.5 tablespoons

Black peppercorns can be used to add spice. For more flavor, add a couple of peas of allspice.

Cooking:

1. We wash the white cabbage. We clean from the upper leaves and remove the stalk. In case of rot formation, be sure to cut it off. Cutting the vegetable will be quite large, the size of the pieces will be arbitrary. It is important that the chopped cabbage goes through the hole in the jar.

Immediately put each piece in a jar. Lightly tamping together.

The jars are filled, you can start preparing the marinade.

Please note that in order to preserve pickled cabbage, jars and lids are subject to mandatory sterilization. You can use absolutely any method of sterilization, both over steam and in the oven.

2. Pour the required amount of water into the pan. In our case, this is 8 liters. And according to the scheme above indicated in the recipe, we calculate the amount of salt and sugar.

Bring water to a boil, add dry ingredients. Bring to a boil again and fill the prepared jars with cabbage with brine.

Fill jars with brine to the very brim. Now add vinegar to each jar. And tightly roll up with sterilized lids.

Turn the pickled cabbage upside down. And let it cool down completely.

Store such a workpiece should be similar to other pickles. In a dark, preferably cool place.

Step-by-step recipe for cabbage pieces under oppression

And finally, I propose to consider another option for pickling cabbage. We will cook it initially in a saucepan. Withstanding several days under oppression. And after the necessary time, we will transfer the finished blank to the banks. Well, let's start learning another quick recipe.

We will need:

• Cabbage - 1 head
• Garlic - 1 head
• Beets - 1-2 pcs.
• Red chilli pepper - 1 pc.
• Salt - to taste
• Black peppercorns - 5-6 pcs.

Cooking:

1. Cut the cabbage into large pieces along with the stalk. Naturally, after removing the first leaves.

We clean the beets from the skin and cut into thin plates 3-4 mm thick. We clean the garlic and divide it into several cloves. We chop the hot pepper arbitrarily, but not quite large. In this case, the seeds are not removed.

2. We put all our vegetables in a fairly deep pan. We will lay them in layers, alternating each. We start with a chopped head of cabbage. Then beets, red pepper and garlic.

Fill the pot to the very top. You must leave at least 5 centimeters.

3. Preparation of the marinade. Take another pot, pour water into it. Add salt to taste, the water should be a little salty, unlike ordinary dishes. Bring liquid to a boil and add peppercorns. Boil for another 2 minutes.

Then carefully pour the finished brine into the pan with vegetables.

Again, without topping up the marinade to the very top. Since during the installation of oppression, everything will begin to pour over the edges. It is better to add later, in case the liquid is not enough.

We set oppression on top of the cabbage. First, we put a plate of a suitable diameter. We put a small weight on top of it.

We remove the pan with oppression in a cool place for 4-5 days. After the time has passed, we take it out and taste it. If desired, you can decompose the finished workpiece into jars and store in the refrigerator.

How many delicious recipes we have reviewed today. Now it's a matter of choice. If you were delighted with each, just save the article to your bookmarks. Or share it on your social networks with your family, friends and just acquaintances.

This is where I end, I want to wish you more sunny days in your life. And of course delicious preparations until spring! While friends...