Ambassador of cabbage for the winter in jars. Homemade ways to pickle instant cabbage

It is recommended to salt this vegetable for the winter in summer. Cabbage with heads of cabbage is stored in glass jars. It's easy to prepare. The recipe is quite simple and if you follow it, you can quickly make very delicious salting, which in the cold season is eaten with pleasure with forks.

Products for this will need the following:

About 3 kg white cabbage(1 kg of vegetable goes to 1 kg jar).
Bay leaf (several sheets).
sweet pepper, better peas(not necessary, but if you want to get a dish spicier, then you can’t do without pepper).
2 tablespoons of sugar and salt (it is not recommended to use iodized salt).
Water for brine (1.5 liters of water is used for 3 kg of vegetable).

The recipe includes the following items:

The cabbage will be made in brine, so you need to cook it first. Dissolve salt and sugar in a pot of boiling water. After that, it must be left to cool.
The vegetable is peeled from the upper leaves and cut into plates. You can cut it into small pieces if you like. To make it crispy, you can sprinkle it lightly with vinegar and a little salt.
After that, you can begin to pack the chopped vegetable into jars, but do not be too zealous, because you need to leave room for the liquid. Then the pepper is placed in the jar.
It is better to pour the vegetable with hot brine, which was prepared in advance, but has not yet had time to cool. Marinade before pouring is a must try. Firstly, to make sure that it was not cold, and secondly, to check it sweet and sour taste. If the taste is not rich enough, you can add more spices.
How long should cabbage be infused? Answer: a day or two. In any case, it must be infused for at least 24 hours. Only after that, cans can be rolled up.

Sauerkraut for the winter (video)

Salting cabbage with carrots at home

This is perhaps the easiest classic recipe summer pickles. In this way, a delicious crispy salad with carrots and cabbage is obtained, which can be eaten at any time of the year.

Grocery list:

Cabbage (from 2 to 3 kg).
Some large carrots(There should be more cabbage in this salad than carrots).
Black pepper (peas).
Sugar, salt (1.5 tablespoons each).
A little bit of vinegar.

You can also make this salad with beets.

Cooking:

First, the vegetables must be washed and peeled. It is not recommended to cut them in large large pieces. It is best to use a combine to grind them. But if it is not, then you can use a grater.
Now you should take a separate container, pour chopped vegetables into it and mix them with spices and vinegar.

If the salad is not planned to be rolled up in jars, then the container must be covered with gauze. Vegetables are infused for a day, after which you need to decant the liquid. This completes the preparation.

How to pickle cabbage pieces?

Ingredients:

Cabbage (it is recommended to take a pelyustka).
Salt (a couple of tablespoons).
Sugar (half a glass).
Carrot.
Beet.
Vegetable oil (half a glass).
Vinegar (half a glass).
Garlic (several heads).

Cooking:

Cabbage should be washed and cut into large pieces of a square shape. Similarly, it is worth doing with other vegetables, beets and carrots.
Then the brine is made. Spices are dissolved in a container with boiling water.
Vegetables are tightly packed at the bottom of glass jars. Cabbage can be pre-chopped with garlic. If this is not done, then it should be finely chopped and spread with other vegetables.

Now the cooled brine, oil and vinegar are poured into the jar. This is the last stage of preparation.

How to salt cabbage with apples?

Apples make an amazing salad! So what foods should be prepared?

White cabbage.
Carrot.
Apples.
Peppercorns.
Bay leaf.

Vegetables and fruits must be taken in equal proportions. The standard amount of these ingredients is half a kg of each.

Now you can start salting:

Apples, carrots and cabbage need to be chopped with a combine. If this is not possible, then you need to take a grater. If desired, apples can not be grated, but cut into cubes. Thus, from them will flow less juice and the salad will have a sweetish aftertaste.
Now you can start ramming the mass into jars. The first layer is cabbage with carrots, the second - apples. Each container should contain one Bay leaf ik.
The juice in the jar should ferment for at least 7 days. It is recommended to pierce the contents of the jar daily wooden skewer or a long match so that the gases formed during fermentation come out.

On the eighth day, the salad will be ready. You can store it in the refrigerator.

Which cabbage is better to choose for pickling?

Question: "What kind of cabbage should I choose for salting?" worries many housewives who do not want to lose face. Everyone wants to cook delicious salting from this vegetable, so it is important to understand the rules for choosing it.

Why? Yes, because this way the dish will turn out strong, with a preserved structure. The standard choice falls on the Slava variety, this white vegetable. It makes good winter salting.

How to choose proper cabbage?

The first thing to consider before buying this vegetable- this is on his head. In no case should it be loose! When pressed, the head of cabbage should crunch a little. This is an indicator of the freshness of the vegetable.
Also, attention should be paid to the stalk. It should be dense and juicy.

Fresh cabbage will always have green leaves near the head.

Express recipe for salting cabbage for the winter

What does "express prescription" mean? Answer: This is the fastest way to cook. There is such a method for cabbage salting and it will be described below.

Products for express recipe:

White cabbage.
Salt, sugar.
Water.
Vinegar.

Cooking process:

To begin with, the vegetable must be prepared. Preparation includes removing the top leaves of the cabbage and washing it. Then the vegetable must be cut into small pieces in order to throw them into the combine and grind. Alternative option: the vegetable is rubbed on a medium grater.
Sprinkle the cabbage mass with vinegar. Now you can do the marinade.
Dissolve the spices in a pot of boiling water. You can also add a bay leaf.

Cabbage is lowered into sterilized glass jars and filled with brine. You can roll up the jars almost immediately, without waiting for the marinade to cool.

Cabbage with beets for the winter (video)

With a little effort in the summer, you can please yourself and your family tasty preparation in winter. Except amazing palatability, this blank contains a whole treasure beneficial vitamins, which will support the body and help it resist the harsh winter viruses.

Do you suddenly want to eat delicious salted cabbage? You decided to surprise your loved ones new snack Do you like freshly salted, crispy cabbage? So, you need to read several recipes for quick salting cabbage, choose the one you like, or several at once. And start cooking! How to salt cabbage fast way to make it useful, tasty and original? Take necessary ingredients and start cooking right now. Let's look at a few recipes. Please note: a snack using vinegar is not recommended for people with gastrointestinal diseases, liver, following any diet. Try to combine taste and benefits, enjoy a snack, but not harm your health. Eat great options and no vinegar.

only cabbage
An interesting recipe can be offered to lovers of appetizers from one cabbage, without additions. The flavors will not mix, you will be able to enjoy all the flavors of the cabbage. You will need:

1 medium-sized cabbage head;
water - 1 liter;
fine salt - 1 tablespoon;
sugar - 1 tablespoon;
a little dry dill (it is advisable to use not dill powder, but whole "panicles" with seeds).

Then start cooking.

Cabbage must be carefully peeled from the upper leaves, cut into several parts and remove the stalk. True, some connoisseurs of cabbage and the stalk eat with pleasure, but if you usually don’t eat it, you need to take into account that the stalk can give unwanted bitterness.
Cut the cabbage into thin strips so that it resembles vermicelli. Part of the pieces, which is about 1/6 of the entire cabbage, cut into wider strips. As a result, you will get a kind of “cabbage platter”: pieces of different widths will differ in taste, wide plates crunch better and salt out a little less.
After cutting all the cabbage, be sure to squeeze it with fine salt right on the table. The cabbage should begin to release juice. After that, immediately form a hill out of it and compact the mass a little.
Put a few sprigs of dill in a jar, but not too much, otherwise the brine will become bitter. Enough two or three medium branches.
Boil water with salt.
Place all of your cabbage in the jar, but don't pack too much or the brine won't soak it well.
Pour boiling brine over cabbage.
Close the jar with a regular plastic lid and leave for 3-5 hours. It all depends on your preferences. If you want to get a very softened cabbage, as after a long salting, you can wait 6 hours. But if you like a little crispy, denser and juicy cabbage, it is enough to hold the jar for only 3 hours.

Wonderful cabbage, useful, not lost rich taste and vitamins, without vinegar, ready!

Advice
Try some canned cabbage first. If it seemed to you that this is not what you need yet, just leave the jar for a while. Taste and texture will change gradually. By checking readiness approximately every half an hour, you can easily determine optimal time when the cabbage is just the way you like it. Write it down, so that later you always pickle cabbage just that much.

Recipes fast food salted cabbage
To salt the cabbage quickly, just put a little more salt, and pour boiling brine over the cabbage. You can also use vinegar, then your cabbage will become not only salty, but also pickled. In any of the recipes, you can remove the vinegar, but keep in mind that you will need about 1/3 more salt.

Cabbage with carrots
You will need:

cabbage - 1 head;
liter of water;
vinegar - 1 tablespoon;
sugar - 1 tablespoon;
coarse salt - 2 tablespoons;
about 1 tablespoon of vegetable oil;
saffron;
fine salt;
dill;
one medium sized carrot.

If you care about your health and do not want to take risks, replace the vinegar with another tablespoon of salt. And start cooking.

Cut the head of cabbage into several large pieces. Remove the stalk.
Peel the carrots, grate coarse grater or cut into sticks.
From vinegar, sugar, salt, oil and water, prepare your brine.
Place some dill and saffron in the bottom of the jar for flavor.
Chop the cabbage finely.
Squeeze the cabbage and lightly salt it with fine salt.
Mix cabbage with carrots and squeeze again.
Boil the brine.
Fill the jar with your carrots and cabbage.
Pour boiling brine over vegetables.
Leave the cabbage to salt for 4-6 hours.

You can try and enjoy a delicious snack!

White and red cabbage with beets
Take the following ingredients:

two heads of cabbage - white and red;
two medium-sized beets;
three small carrots;
two liters of water;
4 tablespoons coarse salt;
2 cloves of garlic;
vinegar - 1.5 tablespoons;
fine salt;
2 spoons of sugar;
dill;
blackcurrant leaves;
2 tablespoons of vegetable oil.

If desired, replace the vinegar with 1.5 tablespoons of salt, or salt the cabbage a little more with fine salt when you squeeze it.

Cut the cabbage heads, remove the stalks.
Divide the pieces of both heads into two equal parts.
Shred half of the existing cabbage finely so that it resembles thin vermicelli, and the other half is slightly larger. Thus, the taste will become more intense and original, as if you were using four types of cabbage, not two.
Lightly squeeze the cabbage along with the carrots and salt with fine salt.
Beets and carrots must first be peeled, and then chopped or grated on a coarse grater. An appetizer will look unusual, where some of the vegetables are chopped and some are grated.
Crush the garlic or rub it on a fine grater.
Dill, currant leaves put on the bottom of the jar.
Prepare a brine from oil, vinegar, salt, sugar.
Put one layer of cabbage with carrots in a saucepan, lay with beets, garlic, then cover the beets with a second layer of cabbage with carrots.
Boil the brine in another saucepan and pour it over your cabbage. Close the mass from above with a circle, a plate, press it with a load. It is desirable to make sure that the mass is well compressed.
After 1.5 hours, transfer the mass to a jar. Leave for another 3-5 hours.

Your cabbage is already pickled!

Garlic in cabbage can be put in small whole cloves, cut into small cubes. You can salt cabbage with beets, but do not add carrots, do not put garlic. Saffron will make the taste more refined. It is good to add peppercorns, bay leaf to salted cabbage. The main thing is not to shift, otherwise bitterness will appear. Pepper is enough 2-4 peas, and bay leaf - one small leaf. Bon appetit!

With the onset of cold weather, the simplest, very healthy and also delicious is a salad from sauerkraut. All it takes is to take a cabbage, add to it an onion thinly sliced into half rings, season it vegetable oil and a delicious salad is ready.

But this raises the question: where to get the main ingredient, that is, sauerkraut.

Many young housewives prefer to buy ready-made pickled cabbage in a store or market, believing that this is how they save their time. In fact, you can cook cabbage yourself quite quickly and quite simply.

We suggest you use the repeatedly proven method of salting cabbage in jars in a cold way. Cabbage cooked in this way comes out crispy, not oversalted and very tasty! Try it yourself and see for yourself!

Taste Info vegetable snacks

Ingredients

Cabbage - 1 kg;
Small carrots - 1 pc.;
Bay leaf - 3-4 pieces;
Allspice - 4-5 pcs.;
Marinade
Water - 1 l;
Salt kitchen - 1 tablespoon;
Sugar sand - 1.5 tbsp.

How to cook and quickly pickle cabbage in a cold way in jars

Let's start with enough important point- shopping for cabbage. Not every cabbage is suitable for salting, and this must be remembered. We choose a head of cabbage exclusively white color and slightly flattened shape. Usually it is these varieties of cabbage that are ideal for pickling.

We decided on the choice and now we go directly to the recipe - salting cabbage in jars in a cold way.

The advantage of this method is that you don't have to guess how much salt to use in order for the cabbage to come out really tasty. Everything is already taken into account in our recipe!

First of all, let's prepare the marinade. To do this, put a saucepan of water on the stove, add salt and sugar according to the recipe, add bay leaf and allspice. Let's leave it to boil. As soon as the marinade boils, remove it from the heat and leave to cool.

In the meantime, we'll take care of the cabbage.

Remove the top sheets from the head of cabbage, wash it under running water. Then, for the convenience of shredding, we divide the head of cabbage into parts that will be comfortable to hold in your hand. Our cabbage is small, so it was enough to divide it into four parts.

We put the cabbage in a large bowl and then clean, wash and grate a sweet carrot on a coarse grater.

We combine cabbage and carrots together, mix and rub lightly with our hands. After that, we begin to fill cleanly washed jars with cabbage.

Lay gradually and compact with a wooden pusher or potato crusher.

Pour the jars filled with cabbage with the marinade that has cooled by this time. It should cover the cabbage completely.

Our work on this is complete. Leave cabbage in the kitchen room temperature, it should be salted in about three days.

On the second day, start periodically (3-4 times a day) piercing the cabbage in the jar with a wooden skewer (to the bottom) to let the air out.

From the beginning of fermentation, it is better to put the jars in a deep bowl so that the marinade does not spill onto the table.

After salting cabbage in jars in a cold way acquires the proper taste, feel free to put it in the refrigerator with a plastic lid closed.

As you can see, everything is very simple, and most importantly, the cabbage comes out very tasty!

Traditionally, cabbage is salted with carrots. Thanks to this combination, a delicious winter salad is obtained.

For its preparation it is necessary:

5 kg of strong cabbage;
1 kg of young carrots;
1.5 st. Sahara;
0.5 st. non-iodized salt.

Vegetables should be finely chopped. This can be done by hand or with a food processor.

Shredded carrots and cabbage must be poured into a saucepan, sprinkled with salt and sugar.

After that, the vegetables should be mashed and mixed thoroughly so that they release the juice. ready mix laid out in jars and poured with brine.

To prepare it, you need to mix boiled water with 450 g sugar, 300 g rock salt. You can also add vinegar essence.

Banks are left open on a pallet in the kitchen. After 5 days, when the fermentation is over, you need to add the brine to the top of the jars and close them with lids. Keep ready meal needed in the fridge. Sterilization is not required.

Quick salting

Not everyone is willing to wait almost a week to enjoy delicious salad. In that case, it's worth a try. quick salting. According to the recipe, a crispy snack can be eaten after 3 days.

For salting, 3 liter jars are best suited. For such a container, 2 tbsp. l. sugar and the same amount of rock salt, 1 liter of water.

First you need to finely chop the cabbage. To make it juicy and crispy, you should cut the leaves very thinly. Ideally, they should resemble long ribbons.

IN clean jar need to pour cold water and add salt and sugar. Then, shredded cabbage should be placed in the container. It must be carefully tamped with your hands.

A jar without a lid is placed in a deep pan, where it can pour out during the fermentation process. a small amount of brine. After 2 days, the cabbage will settle a little.

When this happens, you need to add the brine, close the container with a lid and put it in the cold. The next day, the dish will be ready to eat.

The classic recipe for cabbage with carrots has been tried by almost everyone. Therefore, culinary lovers are trying to come up with something new. The following recipes will come to their aid.

Pickled cauliflower

A dense head of cabbage is ideal for salting. yellowish cauliflower it is better not to take it, because it will have loose inflorescences and hard "legs".

The vegetable must be thoroughly washed, disassembled into inflorescences and dipped in boiling water for 1 minute. Then the cabbage is cooled in cool water. Next, you need to chop a small amount of carrots and garlic.

The next step is to prepare the brine. This will require 1 liter of water, 1 tbsp. l. salt and the same amount of sugar. When the water boils, add the rest of the ingredients to it and leave to cool completely.

Layers of carrots, cabbage, garlic, greens, bay leaf are laid out in a wide pan. by the most last layer should be carrots.

When all the ingredients are laid, you need to pour the brine into the container. Then the pan is covered with a plate and pressed down with something heavy.

Cabbage should be left indoors for several days, and then poured into jars, poured with brine and put in the refrigerator.

Korean cabbage

Fresh cabbage should be washed and cut into 2 halves. Then the vegetable is soaked in water for a day with the addition of 2 tbsp. l. salt.

At this time, you need to prepare the spices. So, pepper and garlic must be chopped, and then salted and put in the refrigerator for a day.

When cabbage leaves soften, they must be gently rinsed under water and lubricated on both sides spicy mixture. Then the cabbage is harvested in jars under oppression for 2 days.

Cabbage with beets

Cabbage should be cut into small pieces, and beets - cubes. You also need to grate the garlic and horseradish.

All ingredients should be thoroughly mixed and put in a jar of brine under oppression. After 2 days, the container can be closed with a lid and moved to the refrigerator.

Ready salad is stored for 3-6 months.

Cabbage with tomatoes

Washed cabbage needs to be chopped. Bell pepper should be cut into strips. Carrots can be grated or also cut into strips.

This recipe calls for small tomatoes. They need to be washed and cut into 2 halves. All ingredients are mixed and salted.

They are put in jars under oppression for several days. Ready snack stored in the refrigerator.

Cabbage in tomato sauce

Washed cabbage must be chopped and then blanched in boiling water for 3 minutes. When the water drains, the vegetable is rammed into jars and poured with heated tomato juice.

You can add spices to taste in the container. According to this recipe, the jars must be rolled up, wrapped in a blanket and left until the jars have cooled.

The subtleties of salting

To make the finished dish tasty, you need to consider general recommendations while cooking cabbage:

Salting cabbage in jars is considered the most in a simple way cooking winter snack, because it does not require special skills and exotic products.

Moreover, you can safely experiment with brine and spices. Thereby cabbage salad never get bored.

Step 1: prepare vegetables.

Peel the cabbage from the withered upper leaves, divide into quarters, be sure to remove the stalk so that it does not give bitterness. By using special knife chop the cabbage into very thin strips.
Rinse the carrots, remove the skin from it and, after rinsing it again after reading, grate it on a medium grater or on a Korean carrot grater.

Put the cabbage in a deep plate, add salt and crush it with a masher and hands so that the juice stands out. Salt is better to taste to get a little salty than necessary. Add some granulated sugar. At the very end, add grated carrots (you don’t need to crush it with cabbage) and mix everything.

Step 2: Salt the cabbage.

At the bottom of the container in which you will salt the cabbage, put large clean cabbage leaves, then put the prepared vegetables, cover them with cabbage leaves on top, put flat dish, press the cabbage with your hands and hoist it filled with water three-liter jar as a press. Leave everything to roam on 3-4 days.

But you can’t leave your cabbage just like that, all this time in the morning, afternoon and evening, or more often, you will need to free it from gases. To do this, you will have to remove the press, remove the cabbage leaves and pierce the contents of the tub or bucket with a wooden stick to the very bottom. You will feel a characteristic smell, not pleasant, but quite tolerable.

Step 3: Arrange the cabbage in jars.

At the end of 3 or 4 days, when you feel that the cabbage is ready, pierce it to the bottom in last time, and then transfer to clean glass jars, fill with the resulting juice and close the lids. take away salted cabbage in a cold place, this will stop the fermentation process, and store there throughout the winter.

Step 4: serve cabbage pickled for the winter.

Cabbage salted for the winter is a storehouse of vitamins and just a very tasty snack. You can make salads out of it. delicious side dishes and cook awesome cabbage soup. Of course, in urban conditions it is unlikely that you will be able to pickle a lot at once, but be sure to find a place in the refrigerator for at least one three-liter jar, and you will never regret when crispy cabbage is at hand in winter.
Bon appetit!

For taste and aroma, you can salt cabbage with lingonberries, cranberries, antonovka, dill seeds, cumin, mustard, horseradish. They also add not only carrots, but also beets and sweet peppers to it.

To keep cabbage crispy longer, always pack it in a jar after you take a slice. Vegetables should always be in brine.