We all love to eat cabbage in winter. And in order for it to be tasty, you need to choose a preparation method. We have already done it with you. But today I want to pay attention to pickling. How is this method different from the rest? We're just going to use vinegar here.
Usually, this method turns out sweet cabbage. Although the vegetable contains enough sugar, we will also add the purchased bulk product. Therefore, the result will be incredibly delicious!
I am sure that every housewife who has been engaged in procurement for a long time has chosen some recipe for a long time. She uses it year after year. And rightly so! After all, there is nothing better than a proven recipe. And we have just like that. But what should novice cooks do? After all, they are still new to this business.
That's why I'm sharing my favorite options with you. All my relatives do according to them: sister, mother, wife. And you can use such a yummy even in salads or as a filling in pies. Or just as an appetizer on a festive table. Well, stop talking, it's time to get down to business!
This method allows us to cook white cabbage for the winter very quickly. You can eat it the next day. Therefore, this is a great opportunity to make a delicious salad for any occasion. Whether for a holiday or for lunch. Such yummy flies away in an instant.
Ingredients:
- Carrots - 1 pc.;
- Water - 1.5 l.;
- Sugar - 4 tbsp. l .;
- Salt - 3 tbsp. l .;
- Vinegar 70% - 1 tbsp l .;
- Black peppercorns - 5 pcs.;
- Bay leaf - 1 pc.
Preparation:
1. Let's deal with cabbage first. It is necessary to remove the top 2 - 3 sheets from it. We do not need them, since they are dirty, spoiled anyway. We chop the head of cabbage with thin straws using a special shredder or you can use an ordinary knife. Just cut it into 2 - 4 pieces first for convenience. We put it immediately into a large container.
2. Wash and clean carrots. Now we need to rub it on a coarse grater or for Korean carrots. We put it right there.
Do not add a lot of carrots, since due to its large amount, the entire harvest may ferment.
3. Now let's take care of the marinade. Pour water into a saucepan and add salt, sugar, black peppercorns and bay leaves. We boil and turn off. Now pour in the vinegar.
4. Pour chopped vegetables with this hot brine and mix well. We leave it on the table to cool down.
5. During this time, we will prepare the banks. They need to be washed with baking soda or detergent and dried. To do this, turn it upside down and put it on a towel. The water will drain and the container will be dry. We do the same with conventional nylon caps.
6. We transfer our blank together with the marinade into the container and close the lids.
When placing cabbage in jars, do not ram it too much.
We put it away for storage in any convenient and cool place: cellar or basement. It will stand until the summer.
How to marinate cauliflower for the winter in jars to keep it crispy?
Usually we always harvest only white cabbage, and we don't even remember about the colored one. But it can also be cooked very tasty not only for dinner, but for snowy and cold weather. After all, it is always nice to get such a jar from the cellar, open it and remember the summer.
Ingredients:
- Cauliflower - 3 kg.;
- Carrots - 3 pcs.;
- Garlic - 3 heads;
- Bitter pepper - 3 pcs.;
- Parsley - 2 bunches;
- Sugar - 1 glass;
- Salt - 3 tbsp. l .;
- Vegetable oil - 1 glass;
- Vinegar 9% - 1 glass;
- Water - 1.5 liters.
Preparation:
1. Prepare a large and deep container in which we will knead our products. And the first thing we do is wash the parsley. It must be finely chopped. We put it in our bowl in an even layer.
Better take curly parsley. It is coarser and therefore will not turn sour from boiling water.
2. We clean the garlic and cut each clove into arbitrary plastics. Sprinkle with a second layer.
3. Next, rinse and peel the carrots. Grind it into circles. We send there too.
4. Take hot peppers at will. Also, according to your taste, you can get rid of the seeds. We will cut into strips. We add it to the rest of the vegetables.
5. Now it's the turn of our main product. Wash cabbage and disassemble into inflorescences. It is better that they are not very large. So more will enter the banks. We do not throw out the stump, but also grind and fold in the last layer.
6. Pour water into a saucepan and add salt, sugar, oil. Boil and pour in vinegar just before turning off.
7. Fill the contents of the container with marinade. We put the load on top and leave it on the table for a day. The next day, mix and place in jars with brine, cover with lids. We put them in a saucepan, at the bottom of which a cloth is laid, and pour water there over the shoulders of the flasks. We turn on the fire. From the moment of boiling, we detect 20 minutes.
8. Over time, we tighten the lids and remove the container under the fur coat until it cools completely.
Pickled cabbage in brine:
I propose to decorate your blanks with wonderful cabbage. It is prepared very quickly, but it is not stored for long. And all because it is eaten very quickly. You can treat friends, guests and just your relatives with such yummy. They will definitely like it.
Ingredients:
- White cabbage - 2.5 kg.;
- Beets - 1 pc.;
- Salt - 1/2 cup;
- Sugar - 1.5 cups;
- Vinegar 70% - 1.5 tbsp l .;
- Water - 2.5 liters.
Preparation:
1. Let's prepare the brine. Pour water into a saucepan and put on fire. Pour in salt and sugar. Boil and add vinegar. Turn off and cool to room temperature.
2. Let's prepare the banks. They must be thoroughly washed and sterilized.
3. Cut the cabbage into 4 parts, and then chop each one into thin strips using a knife or a special shredder. Three beets on a coarse grater.
4. Put vegetables in a jar in layers: cabbage, beets. So we alternate to the very top.
5. Fill everything with cooled brine. We close the container with nylon lids and put it in the refrigerator for storage.
A simple recipe for pickled cabbage with butter:
Using this method, we will harvest white cabbage in pieces. It turns out very tasty. But the most important thing is that it will always be crispy. After all, sometimes you really want to crunch something. This cabbage is a great snack. And rest assured that you even eat carrots!
Ingredients for a 3 liter jar:
- White cabbage - 1 head of cabbage;
- Carrots - 2 pcs.;
- Parsley - 1 bunch;
- Garlic - 8 teeth;
- Water - 1.5 l.;
- Vinegar 9% - 250 ml.;
- Vegetable oil - 100 ml .;
- Salt - 2 tbsp. l .;
- Sugar - 3 tbsp. l .;
- A mixture of peppers - 1 tsp;
- Bay leaf - 4 pcs.
Preparation:
1. First, we need to prepare the marinade. To do this, pour water into a saucepan and put it on fire. Add salt, sugar, butter, pepper mixture, bay leaf. When it boils, pour in the vinegar and turn it off. Let it cool to room temperature.
2. Peel the carrots and cut into slices about 5 mm thick. Divide the parsley into small twigs. The cabbage must be cut into 4 pieces and the stalk removed. Then we divide each part by two more. Peel the garlic and cut each clove in half.
3. We begin to put vegetables in a clean and dry jar. First a layer of white cabbage. It is necessary to separate each sheet from the other. So much more will come in. Followed by a portion of carrots, garlic and parsley. So we repeat to the very neck.
4. Fill with marinade to the very top and close with a nylon lid. We do not pour out the remaining brine, but leave it. The next day, you need to open the jar and see how much liquid is in it. If the top leaves are dry, add the remaining marinade.
You can store such cabbage in a cellar or any convenient, but cool place.
How to pickle cabbage for the winter under iron lids:
In this recipe, in addition to cabbage, we will only include garlic and hot peppers. Although, if you do not like spicy food, then it is not at all necessary to add it. But the result is quite unusual and interesting. And it will be a great snack!
Ingredients:
- White cabbage - 1 fork;
- Garlic - 1 head;
- Bitter pepper - 1 pc.;
- Bay leaf - 2 pcs.;
- Black peppercorns - 1 pinch;
- Water - 1.5 l.;
- Salt - 2 tbsp. l .;
- Sugar - 4 tbsp. l .;
- Vegetable oil - 100 ml .;
- Vinegar 9% - 200 ml.
Preparation:
1. Peel the garlic. We cut each clove into thin plates. Bitter pepper must be chopped into rings. Cut the cabbage in half and then cut into large pieces.
2. Pour peppercorns and bay leaves into a clean jar. Then we put the cabbage. Add garlic and pepper in rings between the layers. Thus, we fill the entire bottle.
3. Pour boiling water over the contents and cover with a metal lid. We leave for 10 minutes. Then we pour out this water.
4. Pour water into a saucepan and add salt, sugar, oil. Bring to a boil and pour in the vinegar. Pour boiling water into the jar to the very top and roll up the lid. We put it under the blanket until it cools completely.
Is it possible to pickle early cabbage for the winter?
Many people ask this question. After all, a lot of cabbage has grown, and it is unrealistic to eat it all. Therefore, I want to keep it for the cold season. What if the early one cannot be pickled and left in this way for a long time.
I will say right away that it is possible. The thing is that such heads of cabbage are not so dense. And it has more delicate leaves, which means there is also much more juiciness in it. But there are as many vitamins and minerals in it as in winter varieties. Therefore, its usefulness is no less.
Since this variety was bred specifically so that the cabbage ripens much faster, then, accordingly, it has time to collect a sufficient amount of sugar. Why is it needed? It is clear that for fermentation. Therefore, this can be not only pickled, but also salted, and also fermented.
Now you know that early cabbage varieties can also be harvested for the winter period. But it will be just as crispy because of its tenderness. But don't worry! Just eat the cans with such yummy food first, and only then proceed to the rest. And in order not to be confused, mark the container.
I hope you enjoyed not only our recipes, but also some of the tips. I will be glad if you use them and maybe they will become your favorites. Share with friends and family. And we have everything for today, see you soon!
Cabbage is a healthy, traditionally Russian vegetable, without which it is impossible to imagine a family meal at any time of the year. And how to do without borscht, cabbage soup, cabbage hodgepodge, especially when the vegetable season is over? This is where our art of stockpiling comes to the rescue. Any cabbage: white cabbage, red cabbage, cauliflower, kohlrabi must be preserved for a long time. Cabbage preparations for the winter are tasty and healthy! That only the queen of winter tables is worth - sauerkraut, rich in vitamin C. But you should not limit yourself to harvesting only sauerkraut or pickled white cabbage for the winter. Very interesting and tasty, for example, cauliflower for the winter, pickled in jars.
Every experienced housewife knows a lot of recipes for delicious cabbage for the winter. These are various cabbage salads for the winter, cabbage hodgepodge for the winter. After all, the hostess's task is not just to preserve all the benefits of the autumn harvest for the winter, but also to greatly facilitate the cooking process for herself in the cold season. Delicious cabbage for the winter is always ready to help. Cabbage salads are made with the addition of various vegetables. Cucumbers with cabbage for the winter, carrots and cabbage for the winter, cabbage with cucumbers and tomatoes for the winter, etc. are excellent. Cucumber and cabbage salad for the winter is generally a classic of winter dinners. With proper processing, such salads can be stored for a long time without loss of taste. Do not give up such a pleasure, take care of harvesting cabbage. Moreover, there is a choice: you can make cabbage for the winter in jars, you can marinate cabbage for the winter, you can ferment it, salt it, chop it in salads, etc.
In general, as soon as cabbage is not prepared for the winter, the recipes for this dish are varied. All of them are worthy of your attention, but you should take a closer look at the pictures of cabbage for the winter. Recipes with a photo of such a winter treat will help you choose the option you need.
We think we have raised an urgent topic - harvesting cabbage for the winter, recipes and advice from experienced chefs - at your service:
Later cabbage is more valuable for harvesting, it contains more sugar;
Ripe head of cabbage is large, strong. Its leaves are light and shiny, without visible cracks or spots;
The stump should be thrown away with all methods of processing and shredding, because it is in it that all the negative accumulates;
Cabbage should be pickled based on apple cider vinegar, tartaric vinegar or citric acid. Our grandmothers used aspirin, try it too;
You cannot use aluminum dishes for pickling cabbage; take glass, enamel or wooden containers;
Remember that adding beets or bell peppers to salads will make your dish sweet;
An open salad jar needs to be used up quickly, as after a few days it will not taste good;
If you fry the pickled cabbage a little, it will be an excellent filling for pies, dumplings, etc.
The best selection! Salads are eaten in winter with a bang! A real magic wand on our table is cabbage salads made in jars for the winter. It is very convenient to store them simply in the apartment, there is always a jar of tasty and healthy addition to dinner or lunch at hand.
Cabbage salads for the winter
At home we make salads from white and red cabbage, from broccoli and cauliflower, from Beijing and kohlrabi. In general, those that grow in my garden, and there are a lot of them, all then on our table, from jars.
Cabbage salad for the winter "Autumn"
Ingredients:
- White cabbage (better grade Slava) 5 kg.
- Carrots 1 kg.
- Bulb onions 1 kg.
- Bulgarian red pepper 1 kg.
- Sugar 350 gr.
- Salt 4 tbsp. spoons with top.
- Vinegar 9% 0.5 liters.
- Sunflower oil 0.5 liters.
Preparation:
Chop cabbage, onion, pepper, grate carrots. Mix everything carefully, DO NOT CRUSH !!! Add sugar, salt, vinegar and sunflower oil, stir and spread over the jars, crushing with a fist. After three days, close the lids and put in the refrigerator. Stored for a long time and does not lose taste.
Cabbage salad
Ingredients:
- 1 kg of cucumbers
- 2.5 kg tomato
- 1.5 kg pepper
- 1 kg of carrots
- 2 kg of cabbage
- 1 kg of onion
- 4 tbsp. l. salt
- 5 tbsp. l. vinegar
- 1 bunch of parsley
- 700 gr vegetable oil
- 1 cup of sugar
Preparation:
Peel and grate the carrots. Wash and chop the cucumbers. I chopped everything on a combine. Chop the cabbage. Cut the onion into thin half rings, I also chopped it on a food processor. Peel the bell pepper and cut into strips. Cut the tomatoes into thin half rings. Finely chop the parsley. Mix all vegetables in a large bowl. Prepare the marinade, mix oil, sugar, salt, vinegar and pour vegetables with it. Mix everything well again. Put the salad in jars and sterilize, 1 liter cans - 30 minutes, 0.5 liters cans - 15 minutes. Roll up and turn over, put the vegetable salad under the covers. From this amount of products, 7 liter cans come out.
Early ripening cabbage
Ingredients:
- 2 kg of white cabbage,
- 1 fresh cucumber
- 2 medium carrots,
- 1 bell pepper.
Preparation:
Chop the cabbage, grate the carrots on a coarse grater, finely chop the cucumber and bell pepper, mix everything well, put it tightly in a 3-liter jar and pour over boiling marinade.
Marinade for cabbage:
- 1 liter of water
- 1 tbsp. a spoonful of salt with a pea,
- 3 tbsp. spoons with a pinch of sugar,
- 1 tbsp. spoon 70% vinegar.
1 liter of marinade is enough for a 3 liter jar of cabbage. When serving, season the cabbage with vegetable oil and chop fresh onion. Store pickled cabbage in the refrigerator. Don't cook a lot, you can always make a fresh batch. Ate and cooked again.
Gurian cabbage
Ingredients:
- a head of white cabbage,
- beet,
- garlic,
- hot pepper pod,
- black peppercorns,
- salt,
- steep boiling water
Preparation:
Cut the head of cabbage into pieces together with the stump, cut the beets into slices, peel the garlic, cut the bitter pepper into pieces.
In a deep saucepan, put in layers: pieces of cabbage, then circles of beets, then cloves of garlic, and pieces of mountains. pepper, black pepper peas, and so we put layer by layer so that up to the edges of the pan where we put all this there is still free space upwards of about 5 cm.
Boil water in another saucepan and put salt in it, the brine should turn out to be slightly saltier than you prefer to salt the broths of the first courses.
Fill the stacked layers of vegetables with hot brine, put the oppression in the form of a plate turned upside down and close the lid. After 4-5 days, the cabbage is ready.
The brine from under it looks like beet kvass and it is also very good. useful for the digestive tract. Try to cook, bon appetit!
Eggplant slices with cabbage for the winter
Ingredients:
- eggplant - 1 kg;
- fresh cabbage - 1 kg;
- carrots - 300 g;
- garlic - 10 cloves;
- hot pepper - to taste;
- black peppercorns - 10 pcs.;
- salt - 1.5 tbsp. l .;
- vinegar 9% - 0.5 cups (or to taste).
- The salt and vinegar can be finally adjusted to your liking.
Preparation:
First you need to cook the eggplant. To do this, you need to cut off the tails, place the eggplants in a saucepan with boiling water and cook after boiling for 5-7 minutes, no more, so that the eggplants are not overcooked. You can cover the top with a plate so that the eggplants do not float up and everything is completely cooked the same way. When the eggplants are cooked, put them out. While the eggplants are cooling, finely chop the fresh cabbage and put in a large bowl. Grate the carrots on a coarse grater and add to the cabbage. Prepare hot peppers and garlic.
Finely chop the hot pepper, and pass the garlic through a garlic press. Add garlic and hot peppers to cabbage and carrots. Also add peppercorns. Mix everything thoroughly. Also add peppercorns and mix everything. Cut the cooled eggplants into cubes of about 2 cm. Add the sliced eggplants to a bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally, adjust the content of salt and vinegar to your taste. Transfer the eggplants with cabbage to jars, put in a cool place for storage. The jars can be closed with plastic or screw caps. And the sample can be removed in a week.
Hello everyone!
Today we will talk about a popular appetizer for the festive and dinner table, this is pickled cabbage. Literally the other day we are. Now is the time to move on to pickling options. I will clarify right away that there are a lot of similar cooking recipes. And to disassemble everything, we simply cannot physically. But we are not upset, especially for you we have collected the most wonderful selection of various methods. All are quite simple and I assure you are available even for novice hostesses.
The most important plus of such a blank is that you can eat it almost immediately after cooking. In addition, we can roll it up in jars for the winter and even freeze it. Such a meal is the most popular snack in any family.
We will use the freshest heads of cabbage to prepare this wonderful dish. Desirable those that are about to be plucked from the garden. Basically, those forks are used that have gained strength, in terms of density they are dense and tight. According to the season, of course, it is more favorable to choose autumn ones.
For pickling, use red cabbage, Brussels sprouts and Beijing cabbage. We will fix our gaze on the white-headed one. It is one of the most popular species and can be found in any garden area.
Delicious pickled cabbage for the winter
On the agenda we have a classic recipe with a minimum investment of time. We will prepare delicious and crispy cabbage with you. Such a dish is being prepared in a week. And it is subject to storage until spring. Therefore, we stock up on the necessary ingredients and get down to business ...
We will need:
- cabbage - 4-5 kg.
- carrots - 4-5 pcs. (medium size)
Marinade for 1 liter of water:
- salt - 1 tablespoon
- granulated sugar - 1 tablespoon
Preparation:
1. The first step is to prepare the marinade. We will cook it with a margin. Therefore, we take a saucepan deeper, pour 3 liters of raw water into it. Next, we fill in the norm of bulk products. The layout indicates 1 liter of water, which means we multiply each of the ingredients by three. We fill in 3 tablespoons of salt, and the same amount of granulated sugar.
We bring the water to a boil, continue to boil until the salt and sugar are completely dissolved.
2. Peel the carrots, rinse them under running water. Then grate for Korean carrots. You can use a food processor or manually chop the vegetable into everything. It all depends on your preferences.
3. We clean the cabbage from the upper leaves. If necessary, we cut off the decayed places. We wash and cut into thin strips in the same way as carrots.
Slicing should be as thin as possible. If coarse fibers come into contact with your eyes, I advise you to put them aside and not use them in the preparation of the workpiece.
4. Put the cabbage in pre-washed jars. I usually do not sterilize them, I just rinse them with the addition of soda and pour boiling water over them. After that, be sure to let it cool down. And only then we put all the ingredients.
Look, they put in a small amount of cabbage and tamped it down well. Next is the carrot, we do the same with it. This way we will be able to accommodate much more vegetables.
5. Pour the ready-made marinade into the jars filled to the very brim. Not to the very top, but not reaching the edge of 5-7 cm. Because, during aging, the cabbage will begin to release its juice. And your marinade will pour over the top.
The prepared brine must be cooled well before pouring vegetables. And only then get down to business.
We cover the jars with lids and leave to mature for one week. I advise you to put a tray or deep plates under the jars of cabbage. So that in the event of a marinade leakage, force majeure does not occur.
It is preferable to store such a salad in a cool place. This can be a cellar, balcony or refrigerator.
Instant pickled cabbage for a 3-liter jar
This recipe differs from the previous version in that it is prepared rather quickly. Literally a day and as a result you will get crispy cabbage. The layout for the marinade will be designed for a 3-liter jar. Therefore, if you are cooking in large batches, increase the rate as needed.
We will need:
- cabbage - 2 heads of cabbage in a 3-liter jar
- carrots - 4-5 pcs.
- garlic - 3 cloves
Marinade for 1 liter of water:
- granulated sugar - 1 glass
- salt - 2 tablespoons
- vinegar essence 70% - 1 tablespoon
Preparation:
1. Shred cabbage into small strips. You can use a special vegetable cutter.
2. Rub the carrots on a coarse grater or pass through a combine with the desired attachment. It is advisable to use one that cuts carrots into thin but long strips.
We combine two types of chopped vegetables, cabbage and carrots. We mix by lightly rubbing it together.
3. Banks are sterilized over steam. I usually do this on the spout of the kettle. I bring it to a boil, then put the jar on the spout, and reduce the heat a little to medium or low. In this state, glass containers are sterilized for at least 10 minutes.
Pour the required amount of black peppercorns into it. If you are not a fan of pepper in cabbage, then you can fold it into a small piece of gauze and tie it tightly in a knot. Tap the peas with something heavy, such as a hammer, to give them a more pronounced flavor.
We put this bundle on the bottom of the jar. We also put cloves of peeled garlic here.
Bell peppers can be used as a supplement. You will see how the taste of pickled cabbage will change. That is why I propose to prepare one of the cans with bell pepper.
Next, put the cabbage mixed with carrots, in small portions. Periodically tamping everything together. But you should not use all your strength, you need to press down slightly.
4. Now let's start preparing the marinade. Pour the amount of water into the pan. And fill in the required amount of salt and sugar. Bring all the brine to a boil, continue to cook it for another 5-7 minutes. Then remove from heat and add vinegar essence.
Pour the vegetable contents in jars with the prepared marinade. We close it with an ordinary nylon lid, leave at room temperature until it cools completely. Cabbage must be kept for a day, and after this time you can try what you did.
If you want to extend the shelf life of pickled cabbage. The best option would be to roll it up with iron lids and leave it in a cool, dark place.
Marinate cabbage with beets
Any novice housewife can cook pickled cabbage with beets. The main task is to follow all the recommendations and you will definitely succeed.
When this red vegetable is added to the marinade, the cabbage takes on a pale pink color. It is extremely difficult to remain indifferent from that dish. Therefore, I propose to pamper your family with such a fragrant snack.
We will need:
- cabbage - 2.5-3 kg.
- carrots - 2 pcs. (medium)
- beets - 2 pcs.
- garlic - 5-6 cloves
- bay leaf - 3-4 pcs.
- dill seeds - 1 tablespoon
- horseradish root - 4-5 cm.
- vinegar essence - 1 teaspoon (for a 3-liter jar)
To fill 1.5 liters of water:
- salt - 70 grams
- granulated sugar - 70 gr.
Preparation:
1. We clean the beets and carrots from the skin. Cut into small slices or circles. I advise you to start your slicing process with carrots.
At the bottom, first pour the chopped carrots in one layer. Next, put the beets in slices.
I miss the moment with sterilizing cans. I think that everyone understood that this is a rather important stage and should not be neglected.
Cut the peeled garlic cloves lengthwise and add to the jar to the rest of the vegetables. We also add dill seeds (caraway seeds) and washed bay leaves here.
2. We turn to shredding cabbage. We cut the head of cabbage into two equal parts. Then we cut into slices, on average 6-7 cm wide. In principle, you can do it here at your discretion. You can even cut the forks into 4 parts and put them neatly in jars.
We put the white vegetable in the jars. And we tamp it a little, pressing slightly from above.
3. Let's take up the preparation of the marinade. Pour salt and sugar into one and a half liters of boiling water. We continue to boil until they are completely dissolved.
As soon as the marinade has reached readiness. Pour vinegar essence into jars with tamped vegetables. Next, pour the finished marinade, not letting it cool down. We roll up the filled jars with sterilized lids.
We turn the entire workpiece upside down. Cover with a warm blanket. Leave on a flat surface until it cools completely. After that, you can lower it into the cellar, or leave it at home in the pantry.
The best Korean style crispy cabbage recipe
You will remember the preparation of such an original snack for a long time. A simple recipe, and the taste is incomparable. Korean cabbage can be served as on a festive table. So pamper your relatives by presenting it to hot boiled potatoes.
Storage is a little more complicated here. Since the workpiece prepared according to this recipe should be stored in the refrigerator. Therefore, before you start cooking, make sure that you can comply with all storage conditions.
We will need:
- cabbage - 1 head of cabbage
- carrots - 1 pc. (large)
- vegetable oil - 60-70 gr.
- vinegar 9% - 2 tablespoons
- salt - 1 tsp
- granulated sugar - 2 tsp
- coriander, red pepper, cumin - to taste
- allspice peas - 4-5 pcs.
- garlic - 3-4 cloves
Preparation:
1. Cut the peeled and processed head of cabbage into pieces, in the form of small squares. Already in the cut vegetable we add the norm of sugar and salt specified in the recipe.
Now our task is to knead the cabbage so that the juice begins to come out of it. You need to crumple as much as possible. It is better to ask one of the men for help.
2. Cut or grate the peeled carrots for Korean strips. As a result, we should get thin straws.
Rub the peeled cloves of garlic here on a fine grater.
3. Now our task is to make some kind of filling or marinade. To do this, take vegetable oil, pour it into a frying pan and heat it to boiling point. It should start to smoke slightly. Now, as soon as you reach a similar moment, remove the pan from the heat, add all the spicy ingredients: coriander, red pepper, caraway seeds, allspice. Let the marinade brew for 3-5 minutes. Then pour it into the chopped carrots, add cabbage here.
Add the required amount of vinegar, mix the whole mass.
Now we put all the resulting salad in a deep bowl. We cover with a lid and put under oppression, for one night.
In the morning, the ready-made salad can be laid out in jars. If you are using non-sterilized jars, then keep in mind that the shelf life is reduced to two weeks. In this case, you can close the salad with a regular nylon lid and keep it in the refrigerator.
Cabbage prepared according to this recipe turns out to be quite spicy and very tasty. And the most important thing is done quite easily. Therefore, do not skimp on time, take note of new recipes and get down to business.
Video on how to cook pickled cabbage with vinegar
And finally, to our wonderful selection, I suggest you watch one great video. The author of which offers us to cook pickled cabbage with the addition of vegetables such as bell peppers and carrots. And to marinate the appetizer, we add vinegar to the composition as soon as possible.
We will need:
- cabbage - 1 kg.
- carrots - 1 pc.
- sweet red pepper - 1 pc.
- water - 500 ml
- vinegar (table 9%) - 6 tbsp. l.
- sugar - 7 tbsp. l.
- salt - 1 tbsp. l.
- sunflower oil - 80 ml.
Personally, I will add that for the preparation of such marinades, it is preferable to use apple cider vinegar. It will give your vegetables a more delicate flavor.
Our article has come to an end. In conclusion, I would like to wish you more imagination. Indeed, according to the idea, pickled cabbage is a dish that can be prepared from any product. Naturally, the main ingredient will be the cabbage itself, but if you add hot or sweet peppers. And put in some garlic and don't use vinegar. Just play with the flavors. It can be any seasoning you like. But at the same time, I ask you not to overdo it and still listen to the recommendations.
Until next time, dear readers!