Cabbage preparations for the winter - golden recipes. A large head of cabbage will require the following products:

Cabbage for the winter in jars is one of the most common variations of preparations, 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 preserved for a long time almost unchanged, which means that after preparing such a snack, you don’t have to worry about the health of your household. In addition, cabbage in jars for the winter is a low-calorie and dietary product, so it is ideal for those who watch their figure and adhere to a healthy diet. But even more attractive is the delicious taste of this preparation - neither adults nor children will refuse to crunch the juicy cabbage. And if you preserve it together with bell peppers and beets, then you won’t be able to pull it away by the ears at all!

The good thing about cabbage in jars for the winter is that it is not only a wonderful stand-alone snack, but also a wonderful addition to a wide variety of dishes, such as vegetable soups, cabbage soup, solyanka, salads, vinaigrettes, casseroles, dumplings, pies and pies. Canned cabbage can rightfully be called a universal product - it will diversify a regular meal and become an indispensable component on the holiday table. The popularity of these blanks is also due to the fact that they are very inexpensive and economical, and this is very important today. All of the above advantages make preserved cabbage so beloved and desired by people of all ages. But how to cook cabbage? Now we'll find out!

Cabbage in jars for the winter can be pickled, pickled or lightly salted. Most often, cabbage is prepared with the addition of vinegar - table, apple or wine. In this case, vinegar can be successfully replaced with lemon juice or citric acid, which will make cabbage more suitable for consumption by children. Cabbage is prepared in wooden barrels, glass jars or enamel dishes, 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 future use, it is best to opt for large varieties of cabbage of medium or late ripening. Carrots are an invariable companion of cabbage in preparations, but if desired, bell peppers, beets, onions, apples, pears, plums, grated horseradish or cranberries can be added to the preservation. The 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 pepper will help add a spicy taste and aromatic notes to the final product. , parsley or dill.

Cabbage for the winter in jars is prepared very quickly and easily, delighting you with its unique taste all year round - make sure of this by using our recipes!

Sauerkraut for the winter

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

Preparation:

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 shredded cabbage and grated carrots. Divide the vegetable mixture into sterilized jars, compacting tightly. Pour in the brine and cover with lids. Leave the jars at room temperature for 2-3 days to allow the cabbage to ferment. Sterilize the jars in a saucepan with water - three-liter jars should be sterilized for half an hour, 15 minutes will be enough for liter jars. After this, 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 cabbage,
5 carrots,
1 onion,
2 liters of water,
150 ml 9% vinegar,
2 tablespoons salt,
bay leaf, black peppercorns and allspice to taste.

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

Instant lightly salted cabbage with garlic

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

Preparation:
Mix chopped carrots, coarsely grated carrots and chopped garlic (the garlic can be finely chopped or passed through a press). Distribute the mixture among the jars. To prepare the brine, dissolve sugar, salt and vinegar in water. Bring to a boil and pour over cabbage. Cover the jars with lids and cool. You can try cabbage after 3 days.

Cabbage marinated in pieces with beets

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

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

Preparation:
Chop the cabbage, cut the pepper into thin strips, and the onion into half rings. Mix all vegetables in a large container. Heat the oil slightly and add salt, sugar, pepper and dill seeds. Pour the resulting mixture over the vegetables and leave under pressure for 1-2 hours. Dilute vinegar in 100 ml of boiled water, pour over vegetables and stir. Place vegetables in sterilized jars and close with nylon lids.

Pickled cabbage with apples

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

Preparation:
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 over the cabbage and apples. Stir, compact, cover with gauze and place under pressure for 3 days at room temperature, piercing the mixture daily with a wooden stick to release carbon dioxide. Place the preparations in jars, close the lids and store.

Due to the fact that when cabbage is heat treated in jars for the winter, it does not lose its beneficial properties, this preparation is a real storehouse of vitamins and minerals during the cold season. So don’t put it off and take care of your family’s health right now! Good luck with your preparations!

Not everyone knows that cabbage contains more vitamin C than fruit. Therefore, nutritionists recommend including it in your diet. But in winter, not everyone has the opportunity to prepare dishes from fresh cabbage. In this case, the vegetable can be preserved.

Salted cabbage can be added to pies, salads, and borscht. It can also serve as an appetizer with various side dishes. It should be noted that canned cabbage can be stored for a very long time, while retaining its beneficial properties.

Every housewife should make sure that in winter the family has a crispy, tasty and healthy snack. There are many recipes for preparing preparations from white, red, Peking, cauliflower and other types of cabbage.

We will look at several canning options. If you have not previously prepared this vegetable for the winter, then be sure to do so while you can purchase fresh heads of cabbage.

Canning cabbage for the winter in jars with iron lids

Let's prepare cabbage salad with carrots for the winter. We will roll up the jars with iron lids. The recipe is very simple, so any housewife can easily make winter preparations.

Ingredients:

• 1 kg of fresh cabbage.
• 5-7 medium sized carrots.
• 5 cloves of garlic.
• 125 ml water.
• 125 ml sunflower oil.
• 125 g granulated sugar.
• 1 tbsp table salt.
• 10 tbsp 9% vinegar.

Canning process

It is recommended to use round white cabbage as it is juicier. Peel the vegetable from green leaves and chop it with a thin salt shaker. To do this, you can use a special cabbage knife. Transfer to a separate bowl.

If you want to make a really tasty cabbage preparation, then you can’t do without carrots. It improves the beneficial properties of the snack. The vegetable needs to be peeled, washed with cold water, then grated on a coarse grater.

Peel the garlic and grate it on a fine grater. You can use more garlic. Consider your taste preferences.

Place the prepared ingredients in a bowl and mash well with your hands so that the cabbage releases its juice.

While the vegetables are steeping, you need to start preparing the brine. Pour 0.5 cups of filtered water, salt, sugar and butter into an enamel pan. Mix all ingredients. Place the pan on the stove and turn on the maximum setting so that the liquid boils faster. In this case, the brine must be constantly stirred so that the sugar and salt are completely dissolved.

Remove the pan from the stove and add table vinegar to the solution and stir.

Pour the prepared brine over the cabbage salad. Mix the ingredients thoroughly and leave to steep for at least 2 hours.

During this time, the vegetables will marinate well and release juice. After this, put the cabbage into jars, which must first be sterilized in any convenient way.

Cover the jars with iron lids and roll up with a special device.

Place the workpiece in a cool place. If you wish, you can try cabbage after about one week. There is nothing complicated in preparation, so you will definitely be able to make such a winter preparation.

Canning kohlrabi cauliflower for the winter at home

Kohlrabi is a vegetable that looks like a radish and tastes similar to regular white cabbage. Using this recipe, you can prepare a complete salad, rich in essential microelements and vitamins. The snack is low in calories, so it can be consumed in unlimited quantities.

Ingredients:

• 300 g kohlrabi.
• Half a medium carrot.
• 1-3 cloves of garlic.
• 1-2 g chili pepper.
• 1 tsp oregano.
• 1 tbsp white wine vinegar.
• 1 tsp salt.
• 1 tsp sugar.

Preservation steps

In order not to waste time searching for the necessary products during cooking, it is recommended to prepare all the ingredients immediately. You can use other spices in the recipe, but the taste may vary greatly. If you have the desire and time, then experiment, perhaps you will come up with a new way to prepare a delicious snack.

Kohlrabi has no leaves, but the thick skin must be peeled off before cooking. To do this, the vegetable must be divided into two parts, and then remove the top layer. First you need to wash the cabbage and cut off the stem. Cut the vegetable pulp into medium-sized cubes, as shown in the image below.

Wash the young carrots, remove the top layer with a vegetable peeler and cut into cubes, just like cabbage. Add to bowl with kohlrabi.

Peel the garlic and chop it into small pieces or slices, as you prefer. Add to bowl with remaining ingredients.

Now you need to add oregano. Mix everything with a wooden spoon or your hands.

Sterilize the jar. To do this, you need to preheat the oven to 100 degrees and place the container in it for 10 minutes. When it cools down, fill it with chopped vegetables. Add a pepper pod on top.

Sprinkle granulated sugar and rock salt on top. It should be noted that iodized salt does not need to be used as it is not suitable for preserving food.

At the final stage of cooking, you need to pour white wine vinegar over the cabbage.

Boil a small amount of water and add it to the jar so that the liquid completely covers all the ingredients. After this, you need to preheat the oven to 100 degrees and sterilize the workpiece for 30 minutes.

Remove the canned cabbage from the oven and roll up the lids. It is recommended to cover the jars with a blanket and leave them in a dark place so that the snack cools completely. If you store cabbage in a cellar or pantry, it will not spoil within six months.

Early cabbage. Preserving in jars

Each housewife has her own recipes and secrets for preparing dishes and winter preparations. But this method of canning is not so popular, so it is not known to everyone. Try this option.

Ingredients:

• 1 medium-sized head of young cabbage.
• 1 liter of boiled water.
• 2 tbsp granulated sugar.
• 2 tbsp table salt.
• 2 tbsp 70% vinegar essence.
• ½ cup vegetable oil.
• 6 peppercorns.
• 2 bay leaves.
• 3 tbsp mustard seeds.
• 5 cloves of garlic.

Cooking method

Remove the top leaves from the cabbage. The head of cabbage needs to be cut into six slices and the stalk cut out. Then cut the vegetable into large pieces and place in a separate bowl.

To prepare the brine, you need to bring water to a boil, then add the required amount of vegetable oil, sugar and rock salt. The solution must be thoroughly mixed until all the crystals dissolve

When the water has completely cooled, you need to add the essence of vinegar and spices to it. It should be noted that the essence is several times stronger than ordinary vinegar, so try not to exceed the recommended amount.

Peel the garlic cloves, finely chop and add to the rest of the products. Pour the prepared brine on top.

The vegetable mass must be thoroughly stirred and a lid or flat board placed on it, and a weight on top. Keep under pressure for 2-3 days at room temperature.

And if you want to roll early cabbage into jars for the winter, you can use another method. To prepare a 700g jar we will need:

• 200 g young cabbage.
• 1 medium carrot.
• 2 bay leaves.
• 4 peppercorns.
• 2 cloves.
• 1 tbsp salt.
• 1 tbsp sugar.

Step-by-step canning

You need to remove the dried and green leaves from the cabbage, after which you need to finely chop it. Grate the peeled carrots on a coarse or medium grater.

The vegetables need to be stirred and mashed by hand so that the cabbage releases its juice. Pack the ingredients well into a sterilized glass jar. Pour boiling water over the salad and leave for about 15-20 minutes. Then the liquid must be poured into the pan. Place the container of water on the stove, wait until it boils, and pour in the snack again.

After 10-15 minutes, the water must be poured into a bowl or pan and brought to a boil. Then you need to add the necessary spices, table vinegar, granulated sugar and table salt. Wait for the brine to boil, fill the jar with cabbage with it and roll up the lids.

The workpiece must be wrapped upside down in a warm towel and removed until it cools completely. It is recommended to store the workpiece in a cellar or refrigerator.

Greetings to the housewives who are reading this article. Very soon, and someone is already starting to prepare cabbage for the winter. And here questions arise, especially for those who decided to marinate or salt cabbage for the first time, how to do it correctly so that the result is liked by the family. On my pages I have already told you how to cook or make.

I will share with you the most interesting, and most importantly proven recipes. There will be several of them, I advise you to try to cook each one, so that later you will know exactly how you like it. I hope my recipes will end up in your notebook with your favorite dishes.

Let's get down to business quickly, the main thing is to prepare in a good mood. Then you will definitely succeed. Don’t be afraid to experiment; your work will be appreciated without a doubt.

The recipe is designed for young white cabbage. Just when you are just starting to harvest, you can already pickle a couple of jars of chili peppers. It will be moderately spicy, the snack will be crispy and incredibly tasty.

List of vegetables and spices:

• White cabbage – 250 g
• Carrots - 1 pc.
• White pepper - 1 pc.
• Chili pepper – 15 g
• Vegetable oil - 3 tbsp. spoons
• Vinegar 9% - 1 tbsp. spoon
• Sugar - 2 teaspoons
• Salt - to taste
• Black pepper - a pinch

Cooking steps:

Chop the head of cabbage, this can be done with a knife or a special shredder. Then press it slightly with your hands, this is necessary to make it juicier.

Add carrots to the bowl with the cabbage, peel them and pass through a grater, preferably with small holes.

Add sugar, salt, black pepper to vegetables. Then vegetable oil, vinegar. Everything needs to be mixed thoroughly and rinsed thoroughly with your hands so that the juice is released from the vegetables.

After that, fill a clean jar specially prepared for the preparation. Cover it with a lid and place it in the refrigerator for a day.

Pickled cabbage can be served after 24 hours as an appetizer for main courses. And if you want to save this preparation for the winter, then put it in sterilized jars and roll up the boiled lids.

Good luck with your cooking and have a nice day!

Recipe for cabbage with beets without sterilization

Sweet and sour cabbage with beets will be a wonderful appetizer on your table. And what a color! It will undoubtedly only increase the appetite of the family. At the same time, cooking will not take you much time and effort. And if you add greens and cucumbers to the finished dish when serving and season with vegetable oil, you will get a delicious salad.

List of vegetables and spices:

• White cabbage – 1/2 pcs.
• Beetroot - 1 piece
• Carrots – 1/2 pcs.
• Salt - 1 teaspoon
• Sugar - 1 tbsp. spoon
• Cloves - a handful
• Bay leaf - 3 pcs
• Black peppercorns - a handful

Cooking steps:

Shred the cabbage into a bowl and remember with your hands.

Peel carrots and beets and wash under running water. Chop the vegetables on a coarse grater and add to the cabbage.

Pour salt and sugar into the container with vegetables, mix thoroughly with your hands, as if squeezing.

Wash the jar with cleaning products and sterilize. Then place black peppercorns, cloves and bay leaves on the bottom.

Fill the jar exactly halfway with the vegetable mixture and add the spices again.

Fill the jar completely, try to pack the vegetables as tightly as possible into the jar. Place it in a deep bowl and place a press on top; I used a plastic bottle filled with water. The jar should stand in this state for about a week, while the cabbage needs to be pierced every day so that it is saturated with its own juices.

Enjoy the aromatic snack by seasoning with oil, even unrefined oil.

Enjoy your meal!

Cooking early cabbage in jars in brine under iron lids

Fragrant, juicy, crispy cabbage according to the most successful, in my opinion, recipe out of many existing ones. Absolutely any housewife can do it, the main thing is to start. The cooking process is simplified by the use of brine; there is no need to construct a bend.

List of vegetables and spices:

• White cabbage – 2 kg
• Carrots - 2-3 pcs.
• Bay leaf - 3-4 pcs.
• Allspice peas - 5-6 pcs.
• Water - 1.5 l
• Salt - 2 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Cranberry berries - optional

Cooking steps:

First, prepare the brine, fill the pan with water, which you then put on the stove. After boiling, add salt and sugar, stir until dissolved.

Finely chop the cabbage in a way convenient for you, remembering it a little with your hands.

The carrots must be peeled, washed under running water, and then chopped in a convenient way for you, on a grater or with a knife.

Mix chopped carrots and cabbage together in one deep bowl.

Place the vegetable mixture in thoroughly washed jars, adding layer after layer of peppercorns and bay leaves. You need to compact the cabbage as tightly as possible.

Pour the brine from the bowl into jars, which are placed in a container so that the liquid leaking from the jars does not spill. Cover them with a thin cloth or gauze and leave them for several days, about a week. During these days, you need to periodically pierce the cabbage and pour the brine back into the jar, which will flow out.

The cabbage should be completely covered with brine; do not allow the top layer to dry out.

Then the snack is already quite edible. For winter storage, it is best to roll up the jars and put them in a cool pantry.

Cook with love, eat with pleasure!

Video on how to prepare sauerkraut in jars

A quick and very easy way to make sauerkraut for the winter. Crispy, juicy, and so delicious. Try it too!

Long-lasting preparations for you!

Korean cabbage - the best recipe for the winter

A spicy and aromatic snack will be at home on any table. Cabbage is a very healthy vegetable and quite versatile; you can prepare countless dishes from it. I offer a simple recipe that does not require any special knowledge from you.

List of vegetables and spices:

• White cabbage – 1-1.5 kg
• Ground black pepper, allspice - to taste
• Dill seeds - 1 teaspoon
• Coriander seeds - 1 teaspoon
• Garlic - 3 cloves
• Vinegar - 30 ml
• Sugar - 1 tbsp. spoon
• Salt - 1 tbsp. spoon
• Vegetable oil - 30 g
• Water - 1 l
• Cranberry - to taste

Cooking steps:

The cabbage needs to be chopped into thin strips. If you have a food processor, it will make this task easier. Place the chopped vegetable in a deep saucepan.

In another saucepan, combine coriander and dill seeds, salt, sugar, and chopped garlic. Pour in vegetable oil and water, then mix thoroughly and place the pan on the stove. Bring the marinade to a boil, then remove from heat.

Next, pour the hot marinade into a saucepan with cabbage, add vinegar and some cranberries, stir. Cover the container with a plate so that the cabbage does not float and is completely covered with marinade. You can also cover the pan with a lid. Leave it at room temperature to marinate for a day.

After a day, fill clean, sterilized jars with the snack, close them tightly with lids, you can even roll them up.

Store in a cool place.

Serve the appetizer with chopped herbs, eat with pleasure and treat your friends!

Instant cabbage - recipe for a 3-liter jar

An excellent snack option for boiled potatoes. Spicy cabbage will be wonderful in its taste. It can also be used to prepare salads or hot dishes.

List of vegetables and spices:

• White cabbage – 2.5 kg
• Carrots - 3-4 pcs.
• Garlic - 4 cloves
• Salt - 2 tbsp. spoons
• Sugar - glass
• Vinegar 9% - 1/2 cup
• Vegetable oil - 1/2 cup

Cooking steps:

Clean the head of cabbage from the top leaves, if necessary. Next, chop it on a special grater or using a knife or food processor.

Grind the pre-peeled carrots through a grater with large holes.

Combine the vegetables together, mix with your hands as if squeezing the cabbage and carrots.

Peel the garlic cloves and chop them very finely; this can be done using a garlic press. Add to cabbage and carrots, stir.

Bring water to a boil in a saucepan, add spices: sugar, salt. Pour in vegetable oil and vinegar.

Pour the marinade over the cabbage; the vegetables should be completely covered with the marinade.

Cover the container with a lid and leave it like that for a day or a little more. During the process, the contents of the container must be mixed.

Once the time is up, fill the prepared clean jar with the winter quick snack.

Enjoy your meal!

Recipe for spicy cabbage in large pieces

A very successful recipe that is passed down in our family from generation to generation. Even true gourmets will enjoy the spicy cabbage. This appetizer can also decorate your holiday table, an excellent dish to accompany strong men's drinks.

List of vegetables and spices:

• White cabbage - 4-6 pcs.
• Garlic – 30 cloves

For marinade for 1 jar:

• Salt - 3 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Allspice - 2-3 pcs.
• Bay leaf - 1 piece
• Dill seeds - 1 tbsp. spoon
• Vinegar - 3 tbsp. spoons
• Water - 1.5 l

Cooking steps:

Prepare the cabbage; it needs to be cut into large pieces so that they easily fit through the neck of the jar.

Peel the garlic, cut each clove into several pieces. There is no need to chop very finely.

Before putting cabbage in them, rinse the jars thoroughly and sterilize them over steam or in the oven. Then start filling the jars, packing each piece as tightly as possible. At the same time, place a pan of water on the stove.

Add garlic to jars filled with cabbage, pour boiling water, and cover with lids.

In a separate pan filled with water, combine salt and sugar, stir, and bring to a boil.

Drain the hot water from the jars, place the spices in each jar, add vinegar, fill with marinade to the brim and roll up the lids.

Turn the rolled up jars upside down, and once they have cooled, move them to the place where they will be stored.

Good luck with your cooking and have a great day!

Video recipe for delicious pickled cauliflower

A simple and affordable way to prepare a great winter snack.

Bon appetite!

Preparing vegetable preparations requires time, which is sometimes not enough. The selection of recipes in this article is prepared for quickly preparing a delicious crispy, juicy, and also vitamin-rich snack.

Prepare healthy and tasty dishes for yourself and your loved ones. See you soon!

Hello hostesses! Do you have a good cabbage harvest? I have ideas where it can be placed, as many as 11 delicious ideas! Even forks from the store (market) are suitable for storing for the winter. In some recipes, you can use absolutely any variety, but only special pickling varieties are suitable for pickling. So be careful. It is the wrong choice of cabbage that can cause failure.

Otherwise there are no difficulties, the recipes are all simple. I tried to describe the cooking process in detail so that everything would be a solid A+ even for novice cooks. But if you still have questions, ask them in the comments and I will answer.

So, let's start preparing cabbage for the winter, read the contents and start creating your homemade masterpieces. By the way, if you haven’t yet pickled this vegetable in a quick way, then be sure to fill this gap. All recipes already.

If you have a lot of cabbage, then you can prepare it for future use very simply and quickly - cut it into pieces and pour marinade over it. Such preservation should be stored in a cool place: on the balcony, while there is no frost, in the cellar, in the basement. This recipe is proven, it turns out delicious, it takes little time to cook. As a result, the white vegetable will crunch pleasantly on your teeth.

Ingredients:

• cabbage
• vinegar essence 70% - 1.5 tsp/3 l jar

For 1 liter of marinade:

• sugar - 0.5 tbsp. (100 ml)
• salt - 1.5 tbsp.

Cooking method:

1. Wash the cabbage, remove the top leaves, cut out the stalk. Cut the head of cabbage into medium-sized pieces so that they easily fit into the chosen jar. Slicing is done very quickly, there is no need to finely chop, which is why this recipe is considered the simplest.

2.Place the resulting pieces into clean, sterilized jars, lightly tamping them with your hand. It is convenient to take a large volume of containers of 3 liters. At the same time, put the brine water on the stove to boil. For 3 liters of preparation you will need about 1.5 liters of marinade.

3.When the water boils, add the required amount of salt and sugar, stir and dissolve.

4. Fill the cabbage in jars with hot brine to the very edge. Pour acetic acid on top (1.5 teaspoons for every three liters of preserved food).

5.Cover the workpiece with boiled metal lids and roll it up with a key.

It is best not to use reusable screw caps for this preservation.

6. Turn over all the jars, cover with a towel so that cooling occurs gradually. After a day, you can remove the canned food to a place of permanent storage.

Pickled cabbage with beets and vinegar

Above was the simplest recipe for lazy cabbage for the winter; there is nothing at all except the main ingredient and marinade. This option is also not complicated, but beets are added, which, in addition to sweetness, gives a beautiful bright color. It turns out very appetizing.

I recently wrote a recipe for a similar dish, but quick. It’s called, I advise you to read the recipe at the link.

Ingredients (for 4 three-liter jars):

• cabbage - 4-5 kg
• beets - 1 kg
• salt - 8 tbsp.
• granulated sugar - 8 tbsp.
• vinegar 9% - 8 tbsp.
• water - 5.5-6 l
• bay leaf - 16 pcs.
• garlic - 1 large head
• hot chili pepper - 4 pcs.
• dill umbrellas - 12 pcs.
• black peppercorns - 1 tbsp. no slide

Preparation:

1. Peel the beets and cut into thin semicircles. If the vegetables are small, you can simply cut them into circles.

2.Remove the top leaves of the cabbage and rinse the heads well. Cut into arbitrary pieces, not small, but large enough (the main thing is that they fit well in the jar).

Do not take young cabbage; after sterilization, it will become soft and will not crunch. You need to choose dense forks, tight ones, later harvest, varieties for pickling.

3.Glass containers must be well sterilized. Place pieces of beets at the bottom of a three-liter container, a layer of cabbage on top, then 3-4 bay leaves, a pinch of peppercorns, chopped garlic cloves (2-3 pieces), slices of hot pepper, 3 dill umbrellas. Next, again lay out the vegetables in layers, and chop another hot pepper on top.

You can adjust the spiciness to your liking. In the recipe, one whole chili pod is placed in a 3 liter jar.

4. Boil water (6 l) and remove from heat. Add salt, sugar, vinegar to it - only 8 tablespoons each. Stir to ensure there are no crystals in the marinade. Try what happened. It should taste like over-salted broth.

5. Fill the resulting blanks to the top with hot brine. Cover with lids, which must first be filled with boiling water for 2-3 minutes.

6. All that remains is to sterilize the winter treat. This is done in the standard way. Place a napkin in a large saucepan and place the jars there. Fill with hot water up to the shoulders (the place where the narrowing begins). Place over medium heat and bring the liquid in the pan to a boil. Then sterilize for 15 minutes with a slight gurgling sound.

7.Remove the preserved food from the boiling water. Be careful not to get scalded. It is better to use special jar tongs. And immediately roll up your preparations. Place each can on its side and roll it on the table to release any air bubbles.

8. Turn the jars over onto their lids, wrap them tightly with a blanket or blanket and leave them like that for 8-10 hours (overnight). The sterilization process will continue under the fur coat, which guarantees the preservation of the preservation. Next, remove the blanket and leave the cabbage to cool to room temperature. Only after this will it need to be put away in a cool place.

9. You can eat this appetizer after two weeks, when it has been thoroughly marinated.

The most delicious recipe for cabbage with bell peppers in jars

If you are tired of banal preparations, then catch the original recipe! Here they didn’t just mix cabbage with pepper, although you can do it that way and you’ll get a salad. Here is a pepper stuffed with our today's white star. It turns out delicious and beautiful, a great snack!

Ingredients:

• cabbage (any cabbage will do - early, late)
• bell pepper
• carrot
• hot red pepper
• garlic

Marinade (for about 3 three-liter jars):

• water - 4 l
• salt - 4 tbsp.
• sugar - 4 tbsp. (200 ml each)
• vinegar 9% - 4 tbsp. (200 ml each)
• sunflower oil - 1 tbsp.

How to cook:

1.Wash all vegetables. Remove the seed pod from the peppers. Do this carefully so that the fruit does not crack but remains intact. Bring water to a boil in a large saucepan and begin blanching. Place the pepper in boiling water in parts, keep it there for about 3 minutes and remove using a sieve or colander.

2.After this procedure, the peppers will still reach a softer state by simply lying in a bowl.

3. Wash the jars with soda and sterilize over steam. Pour boiling water over the lids. Chop the cabbage quite thinly. Grate the carrots on a coarse grater and mix with the white cabbage.

There are no clear proportions of vegetables in this recipe. Everything is taken according to taste and desire. On average, for 2 kg of cabbage you can take 1 medium carrot, 0.5 pods of hot pepper, 4-5 cloves of garlic. Spicy lovers should increase the amount of the last two ingredients.

4. Peel the garlic and cut into pieces. You don’t have to peel the hot pepper (it will be hotter with seeds), but simply chop it into slices.

5.Take an already softened bell pepper and stuff it with a vegetable salad, putting a piece of garlic and a ring of chili in the middle. Place the stuffed fruits tightly in sterile jars and cover with lids.

6.Prepare the marinade. At first glance, it may seem like there is too much sugar and vinegar in the recipe. But in fact, everything is quite balanced and tested - it turns out delicious. Boil 4 liters of water, add sugar, salt, vegetable oil and vinegar according to the norm. Boil for another minute, stirring until everything dissolves. At the same time, heat the water for sterilization.

If you make fewer jars, then reduce the amount of marinade accordingly. For example, for 2 liters of water you will need 2 tablespoons of salt, 2 cups of sugar and table vinegar, 100 ml of oil.

7. Pour hot brine over the workpieces, cover with lids and place in a pan for sterilization. The bottom of the container should be covered with some kind of cloth. Pour hot water without adding 3-4 cm to the lid. And put it on fire. After the water boils in the pan, keep it at a moderate boil for 20 minutes, then remove the canned food and seal it tightly.

8. Turn the container over onto the lids, carefully wrap it in a warm blanket and leave it overnight. After complete cooling, you can put it away in a permanent storage place. Believe me, in winter such a snack will go with a bang.

Korean spicy cabbage

Korean recipes are so popular that there are already a huge variety of them with different interpretations. A little earlier I already wrote a recipe for you,

Now let's stock up on some spicy Korean cabbage for the winter. The recipe will be in video format, where the entire cooking process is described in detail. I’ll write down the ingredient list for you so you can quickly start getting creative in the kitchen.

Ingredients:

• cabbage - 1 kg
• garlic - 3-5 cloves
• bell pepper - 2-3 pcs.
• carrots - 2 pcs.
• onions - 1 pc.
• vegetable oil - 6 tbsp.
• sugar - 5 tbsp.
• salt - 2 tbsp.
• acetic acid 70% - 1.5 tbsp.
• ground black pepper - 1 tsp.
• ground red pepper - 0.5 tsp.

Cabbage salad with cucumbers, peppers and tomatoes: the best recipe

Vegetable salads are simply a storehouse of useful things in winter. And while there is an abundance of fresh food, you need to close it in jars so that the winter is full. This salad is also called “Kuban”; it contains several types of vegetables. Be sure to make this preparation!

Ingredients:

• tomatoes - 1 kg
• cucumbers - 1 kg
• cabbage - 1 kg
• sweet pepper - 1 kg
• onions - 0.5 kg
• carrots - 0.5 kg
• salt - 1.5 tbsp.
• sugar - 100 gr.
• vinegar 9% - 150 ml
• vegetable oil - 250 ml
• black peppercorns - 20 pcs.
• bay leaf - 10 pcs.
• hot chili pepper - optional
• parsley - optional

Preparation:

1. Wash the cabbage well and finely chop it. If you don't have a special shredder, use a sharp knife. Take a little from the total amount of salt, add it to the white cabbage and stir. At the same time, press the cut a little so that it becomes more moist and soft.

2. Cut off the edges of the cucumbers, wash and cut into half circles. Cut the bell pepper in half, remove the seeds and cut into half rings. If you decide to take parsley, then you need to chop it finely.

3. Tomatoes are cut into medium slices, carrots are grated on a Korean grater into long strips, onions are grated into half rings. Place all the prepared vegetables in one bowl.

There is no need to cut the food too finely, otherwise it will turn into porridge after cooking.

4.Add salt, sugar, vegetable oil according to the recipe and 50 ml of vinegar to the total mass (not all the acid at once, the rest will be added later). Stir the salad, cover and leave for half an hour.

5. After the allotted time, add peppercorns and one and a half bay leaves to the vegetables (tear them). Stir again and let stand for another 30 minutes.

6. In just an hour, enough juice will appear in the bowl. Place the entire mixture into a saucepan and place over medium heat. Cover with a lid to speed up the heating process.

7.After boiling, cook the salad over low heat for 5 minutes, then pour in 100 ml of vinegar, stir and simmer for another 2 minutes.

8.By this point, the jars should be washed and sterilized. Place the hot appetizer in a glass container, compact it and roll it up immediately. Turn the jars upside down and let the preserves cool completely. The result is a bright, crisp salad that will delight you in winter.

Delicious pickled cabbage with tomatoes for the winter (with aspirin)

Before this, all recipes were with vinegar. But instead, you can also put aspirin (acetylsalicylic acid) tablets. This pharmacy find increases the acidity in preservation, which in turn allows the preparations to be preserved longer. The taste of such a snack will be different from vinegar, so it’s worth trying this option at least once to decide for yourself which is better.

If you have already tried making other canned food with aspirin, write in the comments how these twists taste? I think many readers will be interested in knowing your opinion.

Ingredients:

• tomatoes - 1 kg
• cabbage - 1 kg
• bell pepper - 3 pcs.
• dill - 1 bunch
• garlic - 2 heads

Marinade for a 3-liter jar:

• salt - 1 tbsp.
• sugar - 2 tbsp.
• bay leaf - 4 pcs.
• aspirin - 2 tablets

Cooking method:

1. Wash and cut the vegetables. The pepper is cut into rings or long strips, approximately 5 mm wide. Tomatoes remain intact if they are medium in size. Large fruits can be cut in half. The cabbage is chopped quite coarsely; there is no need to cut it too thin. Cut each clove of garlic into several pieces. Chop the dill with a knife.

2. The jars do not need to be sterilized, but they must be washed with mustard powder or soda.

You should not use chemical dishwashing detergent for this; it leaves a film on the walls, which can then spoil the food.

3. Place a little garlic and a couple of pinches of dill on the bottom of the jar. Place 5 pepper rings on top, tomatoes in one layer on top. By the way, tomatoes should be dense, strong, preferably small.

4.Pour the cabbage over the red fruits and press down with your hand. Then the layers are repeated in the same order to the very top: garlic - dill - peppers - tomatoes - cabbage.

5. Boil clean water and pour it into the filled jars.

Pour carefully and little by little so that the glass does not burst. During this procedure, it is better to place a knife blade under the bottom for safety. Cover the workpieces with sterile lids.

6. Let the appetizer stand in boiling water for 5 minutes to warm up. Then drain the water into the pan using a lid with holes. Cover the workpieces again with metal lids.

7. Prepare a marinade from the drained water. The ingredients list indicates the amount of additives for three liters of snacks. This can be one three-liter jar, two one and a half or three liter jars. Place the required amount of sugar, salt, spices and aspirin in boiling water. Boil the filling, stirring until everything dissolves.

8. Pour the brine over your vegetables and immediately tighten the lids tightly or roll them under the machine. Turn the jars over, cover with something warm and wait until they cool completely.

9.Well, that's all. The bright and tasty preparation is ready. In winter, it will be very pleasant to prick such crispy cabbage on a fork and snack on a tomato. And no vinegar at all!

How to deliciously preserve cabbage and eggplants under iron lids

I think you have already closed several jars of different ones. I offer one more recipe, original and not boring. The combination of flavors is very unusual, but pleasant. Make a sample of this and if you like it, make more next year. Just don’t forget to bookmark the recipe because it will come in handy later.

Ingredients:

• white cabbage - 2 kg
• eggplants – 2 kg
• carrots - 2 pcs. large
• hot pepper - 1-2 pcs.
• sugar - 1 tbsp.
• salt - 2 tbsp.
• vinegar 70% - 2 tbsp.
• refined vegetable oil - 1 tbsp.
• water - 1 tbsp.
• garlic - 100 gr.

Preparation:

1. Wash the eggplants and peel them. Cut the vegetables into medium cubes. Place water on the stove and let it boil.

2.Dip the pieces of blueberries into boiling water and boil them for 3-5 minutes, no longer. Then remove with a slotted spoon or sieve and place in a large colander, let the water drain.

3. Grate the carrots on a Korean grater. Chop the cabbage quite finely; you can use a grater with a special attachment or a shredder. Soak the garlic for 10 minutes in cold water, after which it can be easily and quickly peeled.

4.In an enamel pan, mix all the chopped vegetables. Dilute vinegar in 200 ml of cold water and pour into the salad. Also add salt, sugar and odorless vegetable oil. Pass the garlic through a press, cut the hot pepper into small strips and add to the total mass.

5. Stir all ingredients thoroughly until smooth. Leave the mixture to marinate for 6 hours and release the juice. During this time you need to stir several times.

6. Wash the canning jars well. Use a new dish sponge and baking soda for this. Place the salad in a clean glass, compacting it. Cover with lids, which should first be scalded with boiling water.

7. For preservation throughout the winter, canned food needs sterilization. This is done in a wide pan, the bottom of which must be covered with any rag. If the bottom is not covered, there is a high probability that the glass will burst. Place the filled jars in the prepared pan and fill them with hot water, without adding 3-4 cm to the top.

8. Bring water to a boil, reduce heat and sterilize half-liter jars for 15 minutes, liter jars for 20 minutes.

9.Remove the pieces from the boiling water and immediately roll them up. After twisting, it is recommended to roll the preserved food a little on the table and then turn it over onto the lid. Check that the jars are sealed tightly; nothing should leak out. There is no need to wrap it up this time, just wait until it cools down and put it away for storage.

Video recipe for sauerkraut with apples and honey

Much has been written about sauerkraut, how to prepare it and its benefits. The main thing in this matter is to achieve juiciness and crunch, as well as a balanced taste. And I already wrote a wonderful one, be sure to check it out at the link. But the recipe with honey is unique; in combination with apples, you get a simply delicious snack.

Prepare cabbage according to this recipe and then write in the comments what you got. I am sure that this recipe will end up in your favorites and become one of your favorites.

Ingredients:

• cabbage - 3.5 kg
• apples - 1-2 pcs.
• carrots - 2 pcs.
• honey - 2-3 tbsp.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• black peppercorns - a pinch

How to close cabbage with mushrooms for the winter without sterilization

During the season of mushrooms and cabbage, you simply need to make delicious preparations that will delight you in winter. And one of the options is hodgepodge with these products. It’s very tasty, and most importantly, it’s not difficult.

Ingredients:

• cabbage - 4 kg
• carrots - 2 kg
• onions - 1 kg
• boiled wild mushrooms - 1-1.5 kg
• tomato paste - 300 gr.
• vinegar 9% - 200 ml
• water - 400 ml
• vegetable oil - 600 ml
• salt - 12 tsp.
• sugar - 10 tbsp.
• bay leaf - 5-6 pcs.
• black peppercorns - to taste

Preparation:

1.Vegetables need to be washed, peeled and chopped. The cabbage is chopped into thin strips, the carrots are grated on a coarse grater, and the onion is cut into medium cubes.

2. Wash the mushrooms, trim the edges of the stems. Place them in boiling salted water and cook for half an hour. After cooking, cut into cubes.

3.In a large saucepan (10 liters), combine all the vegetables and mushrooms. Add the remaining ingredients as listed: tomato paste, vinegar, water, oil, sugar and salt, bay leaf and pepper. Knead the salad thoroughly. Try what happened. Now it is possible to add more salt if desired or add more sugar, for example.

4.Put the resulting mixture on the fire and bring to a boil. Then cook the hodgepodge over moderate heat for 40 minutes, remembering to stir occasionally so that nothing burns and cooks evenly.

5.Meanwhile, sterilize the jars and lids. Immediately after cooking, while hot, place the prepared salad into the prepared container. And seal it tightly with a key.

6. Turn the jars over and wrap them tightly so that cooling is slow and self-sterilization continues. The next day, you can put away the delicious preserves for storage in a cool place, where they will wait until winter.

Cauliflower in tomato recipe - finger licking good

Ingredients:

• cauliflower – 2 kg
• tomatoes - 2.5 kg
• bell pepper - 250 gr.
• garlic - 60 gr.
• bay leaf - 2 pcs.
• black peppercorns - a pinch
• salt - 60 gr.
• sugar - 100 gr.
• tomato paste - 6 tbsp.
• vinegar 9% - 80 ml
• vegetable oil - 150 ml
• citric acid - 0.5 tbsp.

Preparation:

1.Tomatoes need to be peeled. This is not difficult to do if you follow our tips. First, make a cross-shaped cut on the top of each fruit. Secondly, pour boiling water over the tomatoes and leave for a minute. Third, place the scalded tomatoes in cold water. And fourthly, remove the peel using a knife.

2. Wash the cauliflower and separate it into florets. Bell peppers are used more for beauty; they need to be cut into wide and long strips. It will be beautiful if the peppers are of different colors.

3. Place the inflorescences and peppers in clean jars. Pour boiling water and cover with sterilized lids. Leave for 20 minutes until the water becomes warm.

4.Meanwhile, prepare the sauce. Place the peeled tomatoes in a saucepan (cut out the stems) and puree them with a blender.

5. Squeeze the garlic into the resulting tomato through a press, add bay leaves and peppercorns. Bring this aromatic mixture to a boil on the fire.

6.When the filling starts to bubble, add three tablespoons of tomato paste and stir. Wait for it to boil again. This will cause foam to appear, so don’t go too far to prevent the sauce from running off.

7.Pour in vegetable oil, add sugar, salt and citric acid. Cook for 20 minutes, stirring, over low heat. A minute before cooking, add vinegar.

You should not cook vinegar for a long time, as it will evaporate and lose its properties.

8.Drain the cabbage and pour boiling tomatoes over it, roll up the lids. Cover with a towel and let cool. It turns out both beautiful and tasty. You can use the filling to make gravies, sauces, dressings, or eat it just like that.

Salting Chinese cabbage for the winter

In Korea, a popular dish is kim chi, made from Chinese cabbage. I offer a simpler pickling recipe, adapted to our country and our products. The cooking method is quite simple; there is no need to find “overseas” ingredients. The taste of the finished snack is spicy, moderately salty, and you will feel a crunch on your teeth.

Ingredients:

• Beijing - 8 kg
• hot chili pepper - 100-150 gr.
• garlic - 150-200 gr.
• coriander seeds - 1 tbsp.

Brine per 1 liter of water:

• salt - 2 tbsp. no slide

How to cook:

1. Wash the cabbage and renew the cut from the bottom. There is no need to cut the stalk inside, it should hold the leaves. Cut each head of cabbage in half, then into 2 or 3 pieces lengthwise (depending on size).

2. Place all the pieces of pekinka in a large saucepan or enamel bucket, compacting them.

3.Now prepare the brine. For one kilogram of cabbage you will need 1 liter of water. In cold water, simply stir the salt until it dissolves. Fill the workpiece with saline solution, cover it with a plate and place pressure.

4.After a few hours, the cabbage will release juice and it will cover all the vegetables. Just keep the Peking in the brine for a day, no longer is necessary, otherwise it will be over-salted.

5.The next day, remove all the pieces from the pan. Prepare garlic and pepper paste. First, grind these spicy ingredients through a meat grinder, add coriander to them and mix.

6. Wear gloves to avoid burning your hands when handling hot peppers. Take one piece of cabbage at a time and coat each leaf with the spicy mixture using your hands. The more you spread, the sharper the taste you will get. Here, focus on your preferences.

7.Put the whole peking back into the pan and press down so that it lies tightly. And apply the pressure again, like the first time. And leave it to gain flavor for 3 days. There is no need to stir, but 1-2 times a day you need to raise the pressure for a few minutes.

8.After three days you can already eat this snack. It can be stored for several months in a cool place - refrigerator, cellar, balcony. Just put it in clean jars and refrigerate. All spicy food lovers must salt cabbage according to this recipe!

Here are 11 recipes and ways to prepare cabbage for the winter, there is plenty to choose from. Such variety will not get boring or boring. Well, I think you have already read and tried. I look forward to your comments and feedback. I really want everything to turn out delicious for all readers!

In contact with

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

In addition to the fact that it is so tasty, it is also an excellent helper in the fight against toxins in the body and excess weight. And it contains a large amount of vitamin C, which is very important during the cold season. And who doesn’t like vinegar, you can watch it. It contains natural acid.

White cabbage, red cabbage, cauliflower, new arrival broccoli - the cabbage variety gives us many flavors and options to diversify our menu. You can use any variety for pickling.

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

Today in the article:

If you are preparing small quantities, you can cut the vegetables with a regular kitchen knife. However, for a large 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 shredder in advance. This is a special device for shredding cabbage. With it, things move much faster, and you won’t even have time to get tired before you’ve already chopped a dozen heads of cabbage.

The best recipe for pickled cabbage for the winter in jars

Classic preparation of any food is often the best idea to taste the dish, so to speak, “without cuts.” The option of shredded white cabbage forks along with grated carrots does not lose its relevance. This is the best dish, proven by time and thousands of gourmets.

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

Product composition:

• White cabbage - 2 kg.
• Carrots - 2 pieces
• Garlic clove - 2 pieces

For the brine:

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

Preparation:

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

2. Pass the carrots through a coarse grater; if you have a food processor, it will be much easier for you. Everything is done with him in one minute.

But keep in mind that the food processor grinds the vegetables into fine crumbs. Although it won't spoil the taste.

In general, if you often cook and prepare, be sure to buy yourself this wonderful assistant, at least the mini version.

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

4. The container is already sterilized, since the finished product cannot be sterilized. We fill the jars with crumble, but do not compact them too much. And we move on to preparing the brine.

5. Place a large pot of water on the stove and wait for it to boil. Place salt, sugar, bay leaf, pepper into boiling water, stir, add oil and wait for it to boil again, stirring. Bulk products in the brine should disperse. Let the marinade simmer for three minutes and then remove from heat.

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

7. Pour our aromatic marinade with vinegar into the cabbage. Place a saucer on the jar and let it cool completely. Can be closed with a lid treated in boiling water. Ready!

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

Pickled cauliflower for the winter without sterilization

Not everyone likes to stand in the kitchen for a long time and wait for the treasured jar of their favorite preserves to be sterilized. And if there are a lot of them, it’s generally an “endless kitchen” then. Fortunately, there are recipes where you can do without this and there is no need to sterilize the finished cabbage.

For lovers of speedy preparations, this method of quickly marinating cauliflower with hot pepper and basil is quite suitable.

Calculation for two liters:

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

Preparation:

1. We cut the cabbage into segments and put them in liter, sterilized jars with whole peppers and basil, the latter one piece per jar. Fill the containers with vegetables tightly, but do not compact them.

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

This is necessary to destroy bacteria that can subsequently harm our conservation.

While the jars filled for the second time, let them stand for another 10 minutes. And we'll do the brine.

3. Pour sugar and salt into this saucepan, where the water has been drained. Place on the stove until it boils. When the marinade boils, wait until the sugar and salt are completely dissolved. Then remove from heat.

4. Simply pour the second water from the jars into the sink. Add thirty grams of vinegar to each.

If you don’t have a measuring cup, you can use a tablespoon as a guide; it contains about 20 grams, which means you need 1.5 spoons.

Whether to add other spices is up to your taste. For me, basil and hot red pepper provide enough spice and aroma. If you want, add a bay leaf.

Fill with hot brine and you can roll it under scalded iron lids. We put the finished preserves on the lids and cover them with a fur coat for a day or more, until they have completely cooled down. Then you can take it to the cellar or other cool place.

Video recipe for delicious crispy cabbage in jars

I was specifically looking for this divine recipe. Exactly, so that the marinade is so aromatic and the cabbage leaves are crispy. What is described exactly in this detailed recipe from the video channel “At Svetlana’s”.

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

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

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

Grocery list:

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

So, step by step recipe:

1. Place water on the stove until it reaches boiling water.

Banks must be sterilized!

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

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

3. Lay in layers, slightly pressing: beets - cabbage - bay leaves, 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. Place on the stove to let the brine boil. As soon as it boils and everything is completely dissolved, remove from heat.

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

6. Roll the jars, make sure the water does not bubble, then turn 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 put it in the cellar.

Easy Instant Pot Cooking Recipe in Hot Brine

Some people, including myself, don’t want to bother with long cooking, but want something “quick and tasty.” For us, such impatient people, there is a wonderful recipe. This pickled cabbage for the winter is prepared once or twice and turns out no less tasty than when cooked for a long time.

What is necessary:

• Forks of white cabbage - about 2 kilograms
• Carrots - 2 medium pieces
• Garlic cloves - 3-4 pieces
• Granulated 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. Place a saucepan of water on the stove and bring to a boil. Meanwhile, finely chop the cabbage and carrots.

2. Garlic should be passed through a fine grater or press, added to our vegetables, and mixed well.

3. Add salt and sugar to the water that has boiled, 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 and carrot sticks in a pan, add bay leaves, pepper and pour in our marinade. Mix everything well. During this stage of preparation, you will just feel the amazing smell of such aromatic marinade.

5. Put our cabbage under pressure. A press is often understood as a flat plate on which a load is installed; in our case, it is a three-liter container of water.

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

Important! Cabbage should only be marinated in enamel or stainless steel pans. Aluminum ones are not suitable for this procedure.

The cabbage turns out to be very aromatic! Thanks 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

Not everyone will like this recipe for pickled cabbage for the winter. Basically, this preparation is good for lovers of very spicy snacks. If you have these in your family, I advise you to prepare several jars of this treat.

One medium head of cabbage will yield two liter jars. If you like it, make more. We don't put carrots and other vegetables here. But, if you want, you can chop some carrots or bell peppers. This will not spoil the dish at all.

What you will need:

• Garlic cloves - 4 pieces
• Fresh dill umbrellas - 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 glass
• Pickling salt - 2 tablespoons

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

Shall we start cooking?

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

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

3. Place nine peppercorns, an umbrella of dill, a bay leaf and two cloves of garlic into sterile jars. If you like cloves, you can add one at a time.

4. Now we will need the left quarters of cabbage leaves; we place two of them in a jar on top of the spices.

You can place the whole hot pepper on the bottom of the jars, or you can cut it into slices and add it to the cabbage.

5. Fill the jars with cabbage crumbs 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. Roll up with scalded iron lids. Can be taken away for storage immediately. As you can see, a very quick and simple recipe. And the appetizer turns out wonderful.

Video on how to prepare pickled cabbage in pieces

An interesting preparation option is offered to us by the author of the video channel “Simple Recipes for Every Day.” An amazing “large-caliber” assortment is obtained: cabbage, peppers, carrots, and also tomatoes! Variety is also good because it is very convenient to serve.
One of the advantages of this recipe is that you don’t need to chop or grate anything, but simply cut it into large pieces and circles.

Personally, I really like it! Everything is quite simple, beautiful and most importantly delicious! I think we should definitely make a few jars of this beauty.

Marinated broccoli with bell pepper

This variety of cabbage has increasingly begun to appear on our tables. Some have just begun to take a closer look at this vegetable, while others have already tried many dishes and appreciated the taste, in addition to the enormous benefits of this product. Have you ever tried pickled broccoli? If not, then it's time to make them!

What you will 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
• Bell pepper - 2 pieces
• Coriander - 1 teaspoon
• 0.5 liter jars

Preparation:

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

2. Peel the pepper from seeds and cut it as you like, into strips, cubes or circles.

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

3. Grate the carrots using a “Korean grater.” Now there are many varieties of this grater, some are very convenient. Well, if you have such an assistant as a food processor, then cutting carrots like this will be a breeze for you.

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. Leave to marinate for three hours.

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

5. Place the jars in a wide bowl with warm water and boil for twenty minutes, that is, sterilize. We take it out, screw the lids all the way and turn the jars upside down. Covering with a blanket won't hurt either. We leave them in this position for a day, then put them away 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 a recipe with a very tasty 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
• Table salt - 2 tablespoons
• Sugar - 2 tablespoons
• Nine percent vinegar - 0.5 liters
• Vegetable oil - 0.5 liters

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

2. Peel the carrots, scald them with boiling water and grate them on a coarse grater.

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

5. Mix all the prepared vegetables in a large enamel basin or pan. Squeeze the garlic cloves there through a press.

6. In a separate pan, mix all the brine components and bring to a boil. Then pour this aromatic marinade over the vegetables and mix. Place in jars and put on plastic lids. We leave it in this form in the kitchen for a day, and then put it in the refrigerator. Bon appetit!

We have filled our cellar with these delicious recipes for pickled cabbage, please note, of different types. Now we have cabbage salads for all occasions: for feasts, for baking, for soups and salads. As they say, a feast for the whole world!

Let's stock up on our healthy foods. So as not to depend on supermarkets and chemical, store-bought food. Thank you to everyone who pickled cabbage with me today!

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