Sweet crispy cabbage for the winter in jars. Pickled cabbage with tasty pieces

Pickled cabbage is a favorite Russian snack. It goes well with both meat and vegetable dishes, and the benefits of this product are so high that it deserves a separate discussion. This post will be useful both for those hostesses who do not know how to pickle cabbage for the winter in jars, and for those who, having rich harvesting experience, want to try something new.

Pickled cabbage can be used not only as an independent snack, it often acts as a delicious ingredient in salads, and some even use it when making borscht. It is very convenient to pickle cabbage in jars and store in the cellar. But something we got carried away, it's time to introduce you to the recipes.

Cabbage pickled for the winter in jars: a classic recipe

The classic way to pickle cabbage is its combination with carrots. It is this recipe that we want to bring to your attention in the first place.

You will need:

• white cabbage - 1 fork,
• carrots - 1 piece,
• sugar - 1 tablespoon,
• salt - 2 tablespoons,
• water - 1 liter,
• vinegar essence - 1 teaspoon,
• bay leaf - 3 pieces,
• garlic - 3 cloves,
• black pepper - 10 peas.

Cooking method

• At the bottom of a sterilized glass jar with a volume of 3 liters, lay out black peppercorns, bay leaves and peeled garlic.
• We remove the top leaves from the cabbage, wash.
• Finely chop the cabbage or cut into small pieces.
• We clean the carrots. We rub on a large grater.
• Mix cabbage with carrots.
• We fill the jar with cabbage-carrot mixture, crushing it a little.
• Dissolve salt and sugar in water. Put on fire and cook for 10 minutes.
• Pour boiling brine over cabbage.
• Add boiling water and pour vinegar. The cabbage should be completely covered with the marinade.
• We close the jar with a capron lid.
• We send the jar to a cold place.
• Before serving, you can add a little onion to the cabbage.

Georgian pickled cabbage

In Georgia, it is customary to pickle cabbage with beets and celery. Another difference between this method and the classic one is that the cabbage is not chopped, but cut into squares.

You will need:

• white cabbage - 3 kilograms,
• beets - 1 piece of medium size,
• carrots - 2 pieces of medium size,
• garlic - 1 head,
• water - 3 liters,
• bay leaf - 5 pieces,
• black pepper - 7-10 peas,
• salt - 8 tablespoons,
• sugar - 1 cup,
• vinegar essence - 50 ml,
• Hot red pepper - to taste.

Cooking method

• From the indicated amount of ingredients, two three-liter jars should be obtained. Therefore, at the very beginning, we will prepare clean jars and sterilize them.
• We divide the cabbage forks into 4 parts, after each we cut in half lengthwise and cut into squares.
• We clean the carrots, rub on a coarse grater.
• We clean the beets, rub on the same grater as the carrots.
• We clean the garlic, finely chop.
• Mix carrots, cabbage and garlic.
• We spread in jars in layers, alternating cabbage and vegetable mixture. The top layer is beet-carrot.
• Dissolve salt and sugar in water. Add bay leaf and red pepper if desired. We put on fire, bring to a boil and add vinegar.
• Pour the cabbage with a slightly cooled brine.
• We cork the jars with nylon lids and put them in the refrigerator. A day later, Georgian-style pickled cabbage is ready for use. The taste of the snack will only increase day by day, you can sprinkle the cabbage with celery before serving.

Every autumn, housewives make preparations from vegetables. The most common is pickled cabbage for the winter. This dish perfectly complements fish and meat, and is also suitable for any side dish.

Classic pickled cabbage with vinegar for the winter

This is the most economical variation, the preparation of which requires a minimum of products.

Ingredients:

• laurel - 3 leaves;
• vinegar - 2 tbsp. spoons;
• cabbage - 3000 g;
• salt - 2 tbsp. spoons;
• carrot - 2 pcs.;
• spices;
• ground red pepper;
• water - 1000 ml;
• sugar - 140 g.

Cooking:

1. Chop the head of cabbage (you need square pieces). Turn carrots into half rings. Take a press, skip the red pepper and chop the garlic.
2. Mix cabbage straws and carrots. Add bay leaves and stir.
3. Boil water, add granulated sugar and sprinkle with salt. Boil.
4. Pour in the vinegar and stir.
5. Pour over vegetables. Cover with a lid and leave for a couple of hours. Hide in the refrigerator and stand for a day. Snacks are stored there.

Recipe for cooking with beets in jars

For cooking, use late varieties of vegetables. Cabbage with beets in jars turns out to be beautiful in appearance and amazingly tasty.

Ingredients:

• salt - 2 tbsp. spoons;
• vinegar - 150 ml (6%);
• beets - 1 pc.;
• laurel - 3 leaves;
• cabbage - 2000 g;
• carrot - 1 pc.;
• oil - 1 tbsp. sunflower spoon;
• black pepper - 11 peas;
• garlic - 4 cloves;
• water - 1000 ml;
• allspice - 11 peas;
• sugar - 140 g.

Cooking:

1. Cut the head of cabbage, you should get four parts. Then cut each piece again into the same number of pieces.
2. Bars will need to cut carrots and beets. Chop the garlic cloves into slices.
3. Prepare a basin in advance, place vegetables in it and mix.
4. Sterilize jars, place a mixture of vegetables in them. Tamp.
5. Pour granulated sugar with water, salt and add peas. Pour in oil, add laurel and pour vinegar. Stir, boil and pour jars with this hot solution.
6. Cover with lids.

in Korean

A simple cooking method that produces a spicy, savory dish. For cooking, not only Beijing cabbage, but also white cabbage is suitable.

This season is coming to an end. Most of the vegetables are removed, but the cabbage is on the way. The harvest, as a rule, is great, you don’t know what to do with it. And, of course, I want to prepare something for the future, for the winter. In terms of sophistication of culinary recipes, little can be compared with cabbage. Cabbage is the mistress of the garden. She is the main one in the garden and in the cabbage soup. You can't cook borscht without cabbage. Pickled cabbage for the winter is used for cooking first courses and as an independent snack.

Here I want to offer a recipe for my grandmother, she was a big lover of cabbage pickled in a cold way. I often use this recipe as it is the easiest to prepare, and the cabbage comes out crispy, almost like fresh, because it is cooked without seasoning.

You can cook cabbage in any quantity, but for ease of calculation I give technology for a 3-liter jar. The question is often asked, how much cabbage is included in such a jar. I answer from my own experience: 2.4 kg of shredded cabbage. So you need to cook about 3 kilogram forks, from which the upper leaves will be removed and the stump cut out.

Based on a 3-liter jar:

• Cabbage - forks (about 3 kg),
• Carrots 2-3 pcs.
• Vinegar 9% - 100 grams

• For 1 liter of water, 2 tbsp. l. salt, 2 tbsp. l. sugar (in a 3-liter jar about 1.5-1.7 liters of marinade)

The process of cooking delicious pickled cabbage

Prepare the marinade: boil the right amount of water, add salt and sugar, stir until completely dissolved. The marinade must be cold.

Cabbage cut into small slices or chop.

Grate carrots and add to cabbage

Mix cabbage with carrots in a basin, and then place tightly in 3-liter jars.

Pour 100g into a jar, pour cooled marinade to the top (about 1.7 liters of marinade is needed for a 3-liter jar).

Close the jars with plastic lids and store the cabbage in a cool place.

In a month, pickled cabbage for the winter will be ready for consumption. Put the cabbage in a salad bowl and pour vegetable oil.

Bon appetit!