White cabbage for the winter in banks. Cabbage for the winter in jars - salad in brine under iron lids, pickled without sterilization

Cabbage is the leader among vegetables in terms of the amount of vitamins and fiber. It is imperative to prepare various cabbage salads. ... But what about without cabbage for the winter? - Cabbage salad for the winter and sauerkraut, in my opinion, are an obligatory attribute of winter cuisine. We will ferment cabbage a little later, but I would just advise you to cook delicious salads next weekend. After all, as you know, cabbage is a storehouse of various vitamins. And even a novice housewife can prepare a cabbage salad for the winter.

You can harvest cabbage salads in glass jars, this is the most convenient way of storage. And if you have a cool room or a large refrigerator, then a large saucepan will do.

Korean cabbage - a recipe at home

This is a fashionable topic today "in Korean". More recently, you could get acquainted in this thread with recipes for Korean cucumbers, Korean zucchini, Korean tomatoes. So let's also cook Korean cabbage. All these recipes have several characteristics in common - vegetables have a pleasant sweet and sour taste and a rather pronounced pungency, thanks to the chili pepper.

We need:

white cabbage - 1 kg.
carrots - 2 pcs.
bell pepper - 2 pcs.
onions - 1 pc.
garlic - 2-3 cloves
hot pepper - 1/2 pc.
salt - 2 tbsp. l.
sugar - 5 tbsp. l.
vinegar 70% - 1.5 tbsp. l.
black pepper - 1/2 tsp
vegetable oil - 7 tbsp. l.

Remove several damaged and dirty upper leaves from the cabbage, rinse the head of cabbage with running water. Shred cabbage using a special grater or a large knife. put in a large saucepan.

2. On a special grater, rub the carrots in long strips and add to the saucepan to the cabbage.

3. We use hot chili peppers to taste, cut into rings. Korean salad suggests a spicy dish, but of course you can adjust the spiciness yourself.

The pungency of any dish can be reduced by removing seeds from hot peppers.

4. Add black pepper, sugar and salt to the salad. Knead all the vegetables in a saucepan with your hands and mix.

5. Cut the bell pepper into strips, and the onion into half rings.

6. Pour vegetable oil into a frying pan and lightly fry the onions, literally 3-4 minutes. At the end, squeeze the garlic into the onion.

7. Put the entire contents of the pan into a saucepan with salad and mix well.

8. The salad is ready, put it in clean jars and put it to sterilize in a saucepan with hot water.

Cabbage salad for the winter "lick your fingers"

There is never too much cabbage for the winter, one of the simple and delicious recipes for cabbage salad with carrots and garlic. The set of products is minimal, and the appetizer turns out to be awesome.

We need:

white cabbage - 1 kg
carrots - 4 pcs.
garlic - 6-7 cloves
water - 1/2 cup
vegetable oil - 1/2 cup
sugar - 1/2 cup
salt - 1 tbsp. l.
vinegar 9% - 10 tbsp l.

Shred cabbage, rub carrots on a coarse grater.

2. There is quite a lot of garlic in this recipe, the salad will have a pronounced garlic taste. But I repeat over and over again that the amount of garlic, vinegar or hot pepper can always be adjusted according to your preferences. If you do not like spicy - just reduce the amount of hot spices and you will be happy. Pass the garlic through a press.

3. Put all the vegetables in a saucepan and knead them well with your hands - grind them. The cabbage should soften and soak in the garlic.

4. We will fill the salad with marinade. Boil water in a separate saucepan, add vegetable oil, sugar and salt. Bring the marinade to a boil.

5. Remove the saucepan from heat and add vinegar to the marinade.

6. Pour the cabbage with hot marinade, mix again, using your hands. Leave the salad for 2-3 hours at room temperature, soak and marinate.

7. It remains to put the salad in sterilized jars and roll up the lids.

Cabbage salad for the winter in jars with bell peppers and tomatoes

If we want to diversify cabbage salad, then tomatoes and bell peppers will be an excellent addition to cabbage. It is clear that at the end we will get a salad of a completely different taste than the previous ones.

We need:

cabbage - 1 kg
bell pepper - 1 kg
tomatoes - 1 kg
onions - 1/2 kg
carrots - 1 kg
sugar - 6 tbsp. l.
salt - 6 tbsp. l.
vegetable oil - 300 ml
vinegar 9% - 6 tbsp. l.
ground red paprika - 1/2 tsp
ground black pepper - 1 tsp.
coriander - 1/2 tsp

We cut vegetables. Cut the bell peppers into strips, the tomatoes into cubes, the onions in half rings, and rub the carrots on a coarse grater.

2. We will brown all vegetables one by one, but not until golden brown, but to soften a little. Saute onions and bell peppers in separate pans.

3. Fry the carrots a little and add chopped tomatoes to it, simmer for 5-7 minutes.

4. Mix all vegetables in a large saucepan, simmer all together for another 5 minutes.

5. Add the shredded cabbage to the salad gradually, it will "shrink", and we will add new cabbage. In this case, the vegetables continue to stew for about 10 minutes.

6. Add salt, sugar, spices and vegetable oil. I really love the flavor of the coriander in this salad, don't give up on this seasoning. At the very end, pour in the vinegar. We knead the salad with our hands a little and mix all the vegetables.

7. Put the hot salad in sterilized jars and roll up the lids.

Cabbage salad for the winter "Kubansky"

As the name suggests, the recipe for this salad came to us from the Kuban, where many different vegetables ripen. The salad contains not only cabbage, but also bell peppers, and tomatoes and even cucumbers. It turns out to be colorful, beautiful, and you can use it not only as a salad, but also as a dressing for borscht.

Salad for the winter in cabbage jars with bell peppers, carrots and onions

An interesting thing turns out that all cabbage salads are approximately the same in composition, but their taste is completely different. This means that you can cook different recipes in small portions, and then taste and compare.

We need:

cabbage - 1 kg
bell pepper - 2 pcs.
carrots - 2 pcs.
onions - 1-2 pcs.
sugar - 3 tbsp. l.
salt - 1 tbsp. l.
vegetable oil - 100 ml
vinegar 6% - 50 ml (9% - 35 ml)

Grind the vegetables. Shred cabbage, carrots and bell peppers with a grater. We put the vegetables in a large container; it is very convenient to take a large baking sheet for this.

2. We spread the sliced cabbage.

3. Then put the grated carrots on top.

4. Put the peppers and onions on the carrots, cut into half rings. Prepare a salad dressing - mix salt, sugar, vegetable oil and vinegar in a separate saucepan, stir and pour vegetables with this dressing.

5. With your hands, kneading just a little, mix all the ingredients.

Rub the cabbage with vegetables with your hands lightly so that it does not become too soft.

6. When all vegetables are stirred, lettuce should stand at room temperature for 30-40 minutes. During this time, it will be saturated with brine and become softer.

7. Transfer the salad to clean glass jars, close it with plastic or glass lids and store it in the refrigerator. Such a salad can be consumed after 8-10 hours, and stored for about 2 weeks.

8. And if you want to prepare a salad for long-term storage for the winter, then I recommend just boiling the jars of salad in a saucepan with boiling water and close the airtight lids.

Cabbage as a salad in a jar - a delicious recipe for the winter

A very simple and delicious recipe for cabbage salad for the winter. Please note that there are a minimum of products in this recipe, but if the cabbage is ugly, be sure to try cooking.

We need:

cabbage - 8 kg
carrots - 1 kg
tomato sauce - 1 liter
vegetable oil - 1 glass
vinegar 9% - 300 ml
sugar - 1 glass
salt -1/2 cup
Bay leaf
black peppercorns

Cut the cabbage into thin strips. Perhaps you prefer to grate the cabbage on a special grater.

2. Grind the carrots with a grater. Mix vegetables in a deep saucepan.

3. Add tomato sauce, salt, sugar, vinegar to the pan and pour vegetable oil over the salad. Mix well and crush a little.

4. Leave the salad in a saucepan for a day to pickle.

5. The next day the salad will need to be boiled. We put the pan on the stove, bring the salad to a boil and after boiling, cook for 10-15 minutes.

6. Put the hot salad in sterilized jars and roll up with metal lids.

Delicious cabbage salad for the winter "Autumn" - video

Bright colorful cabbage salad, it seems to me, will also suit your taste.

There are so many cabbage recipes and all are delicious that I will try to develop this topic further. After all, cabbage is a healthy, low-calorie vegetable. And this means that you need to try to stock up on vitamins in sufficient quantities for the winter. And although many say that vitamins do not remain in such canned food with vinegar, I am of the opinion that it is better to canned your seasonal and ecological vegetables than to buy "fresh" ones with nitrates in winter. But everyone decides for himself.

And I wish you delicious delicacies in your pantries.

Now, in the cabbage ripening season, the issue of canning is acute. Not everyone has the opportunity and place to store heads of cabbage, so it is better to immediately stock up on jars of your favorite snack. This preparation is one of the few that is extremely beneficial to health. Cabbage and its juice, strengthens the immune system with vitamins and minerals. And, of course, few people refuse to crunch it.

And in the last issue, we have already reviewed several recipes for crispy and juicy cabbage for the winter. Be sure to see ... And today we will discuss more very interesting, delicious recipes for salted cabbage and the secrets of its preparation. Even if this is your first time meeting the preparation of this snack, you can handle it with ease. Try it!

This dish is truly versatile. You can eat it just like that, putting it from a jar in a salad bowl. Dressed with butter and onion, you get a delicious salad. It can also be used in soups and savory baked goods. It is not for nothing that sauerkraut and salted cabbage was previously considered one of the main dishes in Russian cuisine.

Now we will marinate the cabbage in slices to preserve it for the winter. If it is not very cool in the basement, cellar or balcony (in the place where the blanks are stored), then vinegar can be added additionally, directly into the pan with the marinade. This should be done at the rate of 1 tablespoon of 70% vinegar per 1 liter of brine. Despite the presence of a small amount of products for cooking, the appetizer turns out to be very tasty.

Ingredients:

3-4 medium cabbage forks;
one and a half teaspoon of 70% vinegar essence.

For 1 liter of marinade:

half a glass of granulated sugar;
2 level tablespoons of salt;
mustard seeds and peppercorns of your choice.

From this amount of cabbage, we got 5 three-liter cans of snacks. Each can contains about 1.5-2 liters of brine.

Step by step description of the recipe:

1.First of all, you need to prepare the container. Glass jars and iron lids must be sterilized.

2. Free the cabbage from the stump and sluggish leaves. Cut into pieces that will be convenient to put in a jar. Fill all the jars with them, pressing them tightly.

3. While you are slicing the cabbage, bring the brine water to a boil. As soon as it boils, you need to dissolve salt and granulated sugar there. Add pepper and mustard, but this is optional. If you don't have these ingredients, you can do without them. As soon as the grains of sand are completely dissolved in the water, remove from heat. Pour hot marinade over all the jars.

4. After that, add one and a half teaspoons of vinegar essence to each of them. Cover with iron lids and immediately seal tightly. The workpiece does not require additional boiling.

5. After rolling, be sure to turn the cans upside down. This is necessary so that the vinegar disperses faster. In addition, they need to be covered with a blanket and left until the next morning. This will serve as a kind of bath for cabbage and it will cool down slowly and evenly all this time. It is not surprising that it will still be warm the next morning.

6. The next day, you can safely move the banks to the cellar, balcony or refrigerator. They'll stay cool all winter long if you don't eat them early.

Homemade cauliflower canning recipe

Cauliflower can also be prepared for the winter in a very tasty and simple way. I propose to make it beautiful as well. It turns out a real bouquet of aromas and colors. Try it yourself!

Ingredients:

2 kilograms of cauliflower;
1.2 kilograms of ripe tomatoes;
300 grams of sweet pepper;
a glass of oil;
half a glass of granulated sugar;
50 grams of salt (adjust to taste);
100 grams of garlic;
half a glass of six percent vinegar;
parsley is a small bunch.

Step by step description of the recipe:

1. Cut the head of cabbage into small inflorescences. Rinse them thoroughly and blanch in boiling water for 3-5 minutes.

2. Rinse the tomatoes and peppers. The latter is cleaned of seeds and tail. Peel the garlic, wash the parsley. Finely chop all these products and put them in a dish for stewing, and pass the tomatoes through a meat grinder.

Vegetables can also be minced, along with tomatoes, if you want a smoother sauce. This procedure does not apply to cabbage.

3. Add everything on the list, except for vinegar and simmer over low heat for half an hour. After that, add the cabbage inflorescences and continue stewing for another 3 minutes. Add vinegar and remove from heat.

4. Banks must first be sterilized. Boil the lids as well. Pour the salad to the very neck.

5. Line the bottom of the pan with a cloth. Put out all the cans and fill with water, a little more than half. Put on fire and boil for about half an hour. Then carefully remove with special tongs and seal. Cool upside down, covered with a warm blanket.

6. The next day, cooled cans can be moved to the basement.

Cauliflower pickling and preserving

Another delicious cauliflower recipe. It turns out to be very crispy and aromatic. Moderately spicy, sour and piquant. Try it too!

Ingredients:

3 kilograms of cauliflower;
4 heads of garlic;
2 bunches of parsley (preferably curly);
3 carrots;
3 hot red peppers.

For the marinade:

one and a half liters of water;
a glass of sugar;
a glass of vegetable oil;
3 tablespoons of salt;
a glass of nine percent vinegar.

From this amount of products, 5 cans of 700 grams of delicious snacks are obtained.

Step by step description of the recipe:

1. Vegetables must first be prepared. Disassemble the head of cabbage into bouquets. If the buds are too large, they can be cut into several pieces, depending on the size. Peel the garlic. Rinse all ingredients thoroughly.

2. It is better to choose curly parsley. Exactly this, it does not sour and does not fall apart when pickled. On the bottom of a plastic or glass dish (the main thing is not to use aluminum) put greens in an even layer.

3. Garlic, cut into slices, is next.

4. Cut the carrots into slices and put in the third layer.

5. Pepper seeds and cut into pieces. Cauliflower will lie on this bright and fragrant pillow.

6. Spread it evenly over the vegetables.

7. In the meantime, you need to cook the marinade from all the other ingredients. Add vinegar at the very end. After boiling, immediately remove from heat.

8. Pour hot brine over vegetables, cover with a plate or board and put pressure on. At first, the marinade won't cover all the cabbage at once. But soon it will release juice and it will fill all the contents. Leave for a day.

9. You may notice that the brine is slightly cloudy. There is nothing wrong with that, because the cabbage was fermented. Arrange vegetables in clean and sterile jars and pour brine over them evenly.

10. Place all the jars in a saucepan with a lined towel and pour water up to the "coat hanger". As soon as the water boils, boil them for 20 minutes. Then carefully remove the jars and seal them. Upside down, let them cool until the next morning, cover with a towel first. Then transfer to the basement or cellar.

Canned cucumbers with cabbage for the winter in jars

We will prepare a very tasty assortment of cabbage and cucumbers right now. The spicy marinade gives the vegetables a wonderful flavor. In winter, it is very pleasant to crunch such a snack. It will be a wonderful decoration for both festive and dinner tables. Admire! Do you like cabbage and cucumbers equally? Then this recipe is for you.

Ingredients for two one and a half liter cans:

a kilogram of cucumbers (better even and beautiful);
a pound of cabbage (better late varieties);
any spices (cherry leaves, currants, horseradish root and leaves, dill caps and so on, peppercorns and cloves).

For the marinade:

one and a half liters of water;
4 tablespoons of granulated sugar;
one and a half tablespoons of salt;
130 grams of nine percent vinegar.

Step by step description of the recipe:

1. The spices that you prepared for the preparation must be placed on the bottom of the jars. They, in turn, must be sterilized. Adjust the amount of leaves, herbs and seasonings to taste. I put a couple of cherry and currant leaves, 3-4 garlic cloves, a small horseradish root (chopped), its leaf and 1-2 garlic umbrellas. On a one and a half liter jar, you can put 5 peppercorns and 3 cloves.

2. Wash cucumbers, soak in ice water for 2-3 hours (the longer, the better). Then remove the butt and put them in jars in one layer. As I said, it is better to choose small and strong fruits.

3. Cut the head of cabbage into 4 pieces, and then into pieces of such a size that it is convenient to place in jars.

4. Place the cabbage in the second layer. This needs to be done more tightly. Thus, bring the vegetables to the top. If you like salted cabbage more, add more or vice versa.

5. Cook the marinade from the required ingredients, add only the vinegar at the end. You do not need to boil it, just bring it to a boil. Pour the jars with hot brine to the very top. Cover and simmer in a saucepan with water for 15 minutes.

6. Then you need to seal the cans with roofs and turn them over. Cover with a towel and leave until morning. During this time, they will cool down and can be removed to the cellar.

Is it possible to preserve early cabbage for the winter

Many people think that harvesting early varieties of cabbage for the winter is not worth it. This statement is not entirely true. Indeed, this cabbage is not the best option for harvesting. However, if you cook it correctly, it will turn out no worse than late.

Early cabbage dishes are rich in vitamins and minerals. Eating them is not only very tasty, but also healthy. Why some hesitate to cook early pickled cabbage is due to the lack of firmness. When stored for a long time, it quickly loses its shape and becomes soft. That is, a crispy snack is unlikely to last until next spring. However, the dish will still be delicious.

How to preserve cabbage deliciously? Cooking secrets

To make your snack perfect, you need to choose the right cabbage for this. Better to choose mid-season or late varieties. They are denser and the salad will be crispy. In order to save money, prudent housewives use large heads of cabbage for salting, because there will be fewer sluggish leaves at the exit.

After you have chosen the right cabbage, you need to decide on the harvesting method. This can be done in two ways:

Mash with hands until juice forms together with salt and put under pressure. So she herself will marinate in her juice. This is called pickling or pickling.
Pour in brine and leave for a while in a suitable container. So the cabbage is pickled.

In addition to carrots, salad can be supplemented with cranberries, plums, apples, lingonberries or beets. As spices, you can use allspice, dill umbrellas, parsley, mustard seeds, and other condiments.

Salt is the main addition to the cabbage in this dish. If you use less, the salad will be soft and tasteless. An overabundance will also adversely affect the taste. The optimal ratio is 200 grams of salt per ten kilograms of cabbage.

Also remember a couple of tips:

To make the cabbage as crisp as possible, you should not crush it too much. It is enough just to mix it with salt and spices, slightly crushing it. Also, for the best crunch, don't place the jars in the cold. When melted, the salad will be soft.
For the entire infusion period, you need to pierce the salad several times to the very bottom. Thus, you will ensure the release of oxygen and the dish will not taste bitter. By adding a little fruit juice or pickle from cucumber, the taste will be more pleasant.
Covering the workpieces with a cloth dampened with rubbing alcohol will help prevent mold.

Sauerkraut is a great thing! It can be served as a snack or side dish. Cooking delicious cabbage soup? She comes to the rescue again. Pies, pies and other savory pastries can all be done using cabbage salad.

Even doctors dictate its miraculous properties to us. So, if you are still in doubt where to put the cabbage, do not hesitate to ferment it for future use.

I wish you easy workpieces and a long storage time! Until next time!

Crispy cabbage for the winter in jars can be found on the shelves of the pantry of every housewife. As a rule, large-scale procurement of this "strategic" product begins in the fall - so that it will be enough for a long winter. Usually, in our latitudes, preference is given to white cabbage, although cauliflower produces no less tasty "masterpieces". In addition, canned cabbage for the winter is a real vitamin "klondike", which is especially important for the body during the long winter months. After all, pickled, sauerkraut and salted cabbage is a truly "bottomless" source of ascorbic acid (vitamin C), sugar, carotene, salts and enzymes, as well as vitamins B, P, K, D. In our culinary "piggy bank" you will find proven and new step-by-step recipes with a photo of cabbage for the winter in jars - in salad brine under iron lids, pickled, sauerkraut, in Korean, cauliflower, without sterilization and with it, with vinegar, with honey, with apples. And with the help of the video, you can visually study all the "wisdom" of harvesting this crispy vegetable for the winter. Very tasty and healthy!

Sauerkraut for the winter in jars in brine under iron lids - a step by step recipe with a photo

Autumn with its generous harvests does not last forever, so hurry up and stock up on canned fruits and vegetables properly. So, white cabbage has long been considered a national product, the basis for many dishes. Famous Russian cabbage soup, kapusnyak, hodgepodge, stewed cabbage with meat and potatoes, casseroles, pies, salads, vinaigrette, dumplings - cabbage is required to prepare all these and many other delicious dishes. In order not to give up such delicacies in winter and it is pleasant to diversify the menu, you need to work a little during the vegetable season. So, today on the agenda is sauerkraut in jars for the winter in brine under iron lids. And our recipes with step-by-step photos will help you quickly master the process of harvesting cabbage for the winter.

Ingredients for preparing sauerkraut for the winter in jars - in brine under iron lids:

white cabbage - 1 large head of cabbage or several small
carrots - 3 pcs.
water - 1 l
table salt - 50 gr.
sugar - 50 gr.
vinegar 9% - 50 gr.

Recipe for sauerkraut in jars in brine under iron lids - step by step instructions:

Pour water into a saucepan and put on fire - this is the basis for the brine. After boiling, add sugar and salt, pour vinegar. Remove and leave to cool - about 30 minutes.
Chop the cabbage heads with a knife.
Peel and rub the carrots on a coarse grater.
Shredded vegetables should be thoroughly mixed in a large bowl or bowl.
Put a mixture of cabbage and carrots in clean sterilized jars, trying to tamp the contents as tightly as possible. Then pour in the brine and cover (do not roll up) lids. Now you need to leave the jars at normal temperature for a couple of days - during this time the cabbage will ferment, and the excess liquid will go away.
After a few days, the jars of cabbage must be sterilized. To do this, place the jars in a large pot of water and put them on the fire. As soon as the liquid starts to boil, watch the time - liter cans should be sterilized for about 15 minutes, and three-liter cans for 30 minutes.
We take out the cans and roll them up with iron lids, which must first be boiled in water. We turn it over and wrap it in a warm blanket, and after cooling down, we take it to the pantry and leave it until winter.
Sauerkraut will be an excellent basis for preparing first and second courses - soups, borscht, salads. And as an "independent" snack, such cabbage is "out of competition" - just add chopped onions or green onions to it and pour over with vegetable oil. And chili pepper will add a touch of pungency and piquancy to the appetizer. Bon Appetit!

Pickled cabbage for the winter in jars - a recipe for harvesting without sterilization

In winter, the human body especially needs vitamins and nutrients. Therefore, in the fall, every housewife rolls up at least a few cans of crispy and aromatic pickled cabbage. Using our recipe, you can quickly and easily cook pickled cabbage without sterilization - a delicious and healthy snack for a festive and everyday table. And for this you will need the simplest and most affordable products that can be found in every home.

List of ingredients for the recipe for pickled cabbage for the winter in cans without sterilization:

cabbage - 3 kg
carrots - 5 pcs.
onion - 1 onion
salt - 2 tablespoons
vinegar 9% - 150 gr.
black pepper and sweet peas
bay leaf

Step-by-step description of harvesting pickled cabbage in jars without sterilization:

Wash cabbage, separate the top leaves and chop with a knife.
Peel and rub the carrots on a coarse grater.
Peel the onions and cut them into pieces.
Put the spices at the bottom of a large bowl, and carefully mixed chopped vegetables on top.
Pour boiling water over and leave for 10 minutes. We drain the water.
Let's start preparing the brine. Pour two liters of water into a saucepan and add salt with bay leaves, pour vinegar. Bring to a boil.
Preservation jars must be sterilized by steam or in the oven. Then we spread the cabbage in containers and fill it with hot brine. We roll up the lids and leave to cool under a warm blanket or towel. We remove the snack for storage in the pantry or cellar.

Fans of culinary experiments can add bell peppers or an apple to pickled cabbage - you get an interesting and unusual taste. Try it and enjoy the result!

Korean cabbage for the winter in jars - a recipe with beets

Many connoisseurs of Asian cuisine have managed to appreciate and fall in love with the pungent spicy taste of Korean carrots. However, other vegetables such as eggplant, beans, or cabbage can be cooked this way. Such unusual hot snacks will allow you to take a fresh look at the familiar and "familiar" vegetables for a long time. So, we bring to your attention an original recipe for Korean cabbage with beets for the winter in jars. Place a dish with this spicy spicy salad on the festive table - and your guests will definitely ask for more!

Harvesting Korean cabbage for the winter in jars - recipe ingredients:

cabbage (white cabbage) - 1 head
beets - 1 - 2 roots
garlic - 3 - 4 cloves
onion - 1 pc.
marinade water - 1 l
salt - 2 tablespoons
sugar - ½ cup
vegetable oil - ½ cup
table vinegar - 30 - 50 ml
bay leaf - 2 pcs.
black peppercorns - 4 - 6 pcs.

The procedure for harvesting Korean cabbage with beets for the winter in jars:

The cabbage needs to be washed and cut into squares - size 2 by 2 cm.
We clean the root vegetables, rinse and cut into strips. As an option - rub on a "Korean" grater.
Peel the garlic cloves and cut them into strips, and the onion into half rings or cubes.
Mix the chopped vegetables in a large bowl or bowl.
Prepare the marinade - pour water into a saucepan and add salt, sugar, pepper, bay leaf, oil. Bring to a boil and continue to boil for 5 - 10 minutes. Remove and pour in vinegar.
Pour vegetables with hot marinade and leave in the room for 7 - 8 hours. Then we put the salad in the refrigerator for the same amount of time. That's it, Korean cabbage with beets is ready for tasting. If you want to keep the treat until winter, you can put the salad in sterilized jars and send the cabbage salad to the refrigerator. Simply delicious!

Early cabbage for the winter in jars - a simple recipe for harvesting

In the spring, many are eagerly awaiting the appearance of the first vegetables, the taste of which they have forgotten over the long winter. So, excellent instant vitamin salads are prepared from early cabbage. However, this vegetable is quite suitable for harvesting for the winter - contrary to the popular belief that tender cabbage leaves "creep" in the process of pickling or salting. According to our simple recipe, you can prepare early cabbage in jars for the winter. The taste of such cabbage turns out to be spicy and sweetish-sour, and the “crunch” is in no way inferior to late autumn varieties. If you have a cellar, you can store canned early cabbage for years - you just need to make sure that no rust appears on the lids. Although such a delicious appetizer will not "stale" for a long time, because there are so many winter holidays ahead!

Required ingredients for preparing early cabbage for the winter in jars (for the marinade - for two 2-liter jars):

cabbage
bay leaf
black peppercorns - to taste
water - 5 glasses
salt - 3 tablespoons
sugar - 1 glass
vinegar 9% - 150 ml
dill inflorescences

Harvesting early cabbage for the winter in banks - a step-by-step description of the recipe:

We cut the cabbage into large pieces or simply "tear" the tender leaves with our hands.
Place the pieces in a large saucepan and pour boiling water over them. We put on fire and after boiling, cook for about 5 minutes.
While the cabbage is boiling, without wasting time, we start cooking the marinade. To do this, pour the prescription water into a saucepan and bring to a boil. Add salt, sugar and dill inflorescences (boil them and then take them out), pour vinegar.
We wash and sterilize cans for conservation in any convenient way. Place bay leaves and peppercorns in each container, and put hot cabbage on top.
Fill with "freshly boiled" marinade and roll up with clean lids, previously boiled in boiling water. We turn the cans over and cover them with a downy shawl or blanket, and after cooling down we send them to storage in a cellar or refrigerator.

If you wish, you can boil beets in the marinade - you will get not only tasty, but also beautiful "cauliflower".

Pickled cauliflower for the winter in jars - the best recipe

Cauliflower has excellent digestibility, and due to its low calorie content, it is considered a "friend" of those who are on diets or adhere to the principles of healthy eating. In addition to the "traditional" set of useful microelements, it is in cauliflower that the rare vitamin U is contained, which is responsible for the formation of enzymes in the body. Of course, such a useful product can be stocked up for the winter by freezing. However, often the "dimensions" of the freezer do not allow to place a sufficient amount of fresh vegetables in it. Pickled cauliflower in jars for the winter will be an alternative to frozen vegetables. Use our recipe for winter preparations for a delicious and healthy snack.

The list of ingredients for the recipe for pickled cauliflower for the winter in cans (for 3 cans with a capacity of 0.5 liters):

cauliflower - 1.5 kg
carrots - 1 pc.
peppercorns - 3 - 4 pcs.
dried cloves - 4 pcs.
water - 1 l
salt - 7 tablespoons
sugar - 8 tablespoons
vinegar 9% - 50 ml
citric acid - 1 pinch
bay leaf - 3 - 4 pcs.

Step-by-step instructions for harvesting pickled cauliflower for the winter:

Before starting canning, make sure that the cabbage inflorescences are free of black or brown spoilage spots. Usually a “healthy” vegetable is white or slightly yellowish in color. We remove the leaves with a knife and use our hands to separate them into smaller inflorescences.
Pour 1 - 1.5 liters of water into a saucepan, salt and bring to a boil. Dip the prepared cabbage into a boiling liquid and cook for three minutes. When the inflorescences acquire some softness, remove them with a slotted spoon.
For the marinade, boil water and add sugar and salt. At the end, pour in vinegar and remove from heat.
At the bottom of the sterilized jars, place several circles of carrots, peppercorns, cloves and bay leaves. Carefully transfer the cauliflower inflorescences into containers and fill them to the top with hot marinade. We roll up the lids and turn the cans upside down. After cooling down, you can put it in the pantry for the rest of the conservation.

Sauerkraut for the winter in jars with honey - the original recipe for harvesting

In Russian cuisine, there are many recipes for sauerkraut dishes, which have long been considered one of the healthiest foods with a high nutritional value. And sauerkraut juice perfectly helps with excess weight and serves as the prevention of diseases of the gastrointestinal tract. Today we will master the original recipe for preparing sauerkraut for the winter in jars with honey - an unusual and healthy combination.

List of ingredients for preparing sauerkraut for the winter in jars with honey:

white cabbage - 1 - 1.5 pcs.
carrots - 2 pcs.
salt - 1 tablespoon
honey - 2 - 2.5 tablespoons
bay leaf
black peppercorns

Recipe for sauerkraut for the winter in jars with honey - the order of harvesting:

Chop the cabbage heads in medium strips, and grate the carrots on a coarse grater. Place the chopped vegetables in a bowl and mix thoroughly with spices (squeeze the cabbage slightly). Transfer the vegetable mixture into a clean jar with a capacity of 3 liters and tamp it tightly.
In a liter of clean water, dissolve salt (1 tablespoon) and honey (2 - 2.5 tablespoons) and fill the cabbage with brine. We put a plate under the jar so that the fermented brine does not flow out.
We leave the cabbage indoors and periodically pierce it to the very bottom with a knife - to release the air. After three days, the snack can be tasted. We store sauerkraut with honey in the refrigerator or cellar.

Sauerkraut for the winter in jars with apples - a delicious recipe, video

How to cook sauerkraut for the winter with apples? With the help of our video, you can try this delicious recipe and stock up on vitamins for the winter. Simply and easily!

Canned cabbage for the winter in jars is one of the simple and affordable ways to preserve the taste and value of this "universal" vegetable. Here you will find the best step-by-step recipes with photos and videos of preparing pickled and sauerkraut for the winter - in salad brine under iron lids, in Korean, cauliflower, without sterilization and with it, with vinegar, with honey, with apples. You will get a very tasty and healthy appetizer, as well as an ingredient for preparing many dishes of national cuisine. Have a nice "crunch"!

Designed for the winter. This seemingly simple and familiar culinary ingredient, with the right proportions, can surprise even the most inveterate gourmets. Below are the most popular and delicious recipes that are easy to perform and even novice cooks can do.

How to choose for blank

When choosing a cabbage head, you should adhere to the following recommendations:

take a head of cabbage in your hands and feel it carefully. If it becomes soft when pressed or changes its shape, then feel free to put it aside, such a fork does not fit;
there should be no spots or cracks on the surface of the leaves;
the vegetable should have a characteristic pleasant fresh smell;
carefully examine the stump: it must be at least 2 cm long and white. Only in this case the head of cabbage suits you;
it is advisable to choose a vegetable with green leaves. This will be a guarantee that he was not frostbitten in winter;
the weight of the head of cabbage must be more than 1 kg. Ideal - from 3 to 5 kg.

Important! It must be remembered that not all varieties of this vegetable are suitable for harvesting. The most suitable varieties are mid-season and late.

By adhering to these tips, you can choose tasty and healthy heads of cabbage that will make your preparations the most delicious.

Salting

Cooking salted cabbage for the winter is slightly different from pickling it. Below is a recipe for delicious and proper salting in beets.

Ingredients

For 4-5 liters you need:

1 cabbage head;
- 2 pcs.;
- 1 PC.;
- 1 tbsp. l .;
1 small hot pepper;
- 5 pieces.;
black peppercorns - 10 pcs.;
- 2 pcs.;
- 1 umbrella;
- 2-3 branches.

In order to prepare a marinade for 1.5 liters of water, you need:

half a glass of sugar;
half a glass of sunflower oil;
salt - 2 tbsp. l .;
half a glass of vinegar.

Preparation

In order to cook delicious salted cabbage, follow these steps:

Cut the vegetable into large chunks, but so that they go into the jar.
Peel and cut into small round pieces.
Be sure to sterilize jars before use. Put all the spices, herbs on their bottom, then tightly fold the finely chopped cabbage heads with beets and carrots.
In order to prepare a delicious marinade, pour salt and sugar into water, add sunflower oil there. Boil everything, leave it for 1 minute. Then remove from heat, pour in vinegar and mix everything well.
Pour the still hot marinade into the jars of the vegetable mixture, then cover and leave to sterilize for half an hour. Roll up the cans, turn them over and leave them in this position for a couple of days. Choose a cool place for storage.

Delicious salted cabbage for the winter is ready!

Did you know? There is an assumption that the word "cabbage" comes from the ancient Greek and Roman words "kaputum", ie.« head» , which corresponds to the rather peculiar form of this vegetable.

Pickled

First, the brine is prepared, that is, we dissolve the salt in hot water.
The cabbage is finely chopped, and the carrots are grated, then everything is mixed.
The resulting mixture is dipped in parts into chilled brine for 5 minutes. Then the cabbage is taken out of it, squeezed out and transferred to another container. Repeat this procedure with the entire mixture.
Put all the cabbage in jars, tamp it well, close it with plastic lids and leave it overnight.
After a day, take the jars out into the cold.

It's so easy to make a delicious preparation from this vegetable! Bon Appetit!

Did you know?Cabbage began to be cultivated in Ancient Egypt in the 15th-10th centuries BC.

Pickled

Inexpensive, low-calorie, and most importantly - a useful and very tasty addition to your table for the winter will be pickled cabbage. The recipe for its preparation is very simple and does not require much time.

Ingredients

If you want to marinate a vegetable so that it has a juicy and unique taste, then you will need:

- 1 kg;
- 3 pcs.;
- 2 pcs.;
allspice peas - 4 pcs.;
- 1/4;
- 3 pcs.

To prepare the marinade:

water - 300 ml;
salt - 70 g;
sugar - 220 g;
4% apple cider vinegar - 300 ml.

Preparation

So, the recipe consists of the following:

Cut the head of cabbage into strips, and grate on a coarse grater, cut into half rings. Next, everything needs to be mixed in a special container, add there, peppercorns and grate a little nutmeg.
The marinade is prepared as follows: water is boiled, then salt and sugar are added there. After a minute, everything is removed from the heat, and vinegar is poured in.
Pour the prepared marinade over the prepared vegetable mixture. After that, press down the cabbage with any weight so that it is completely in the marinade.
After 6-7 hours, put the slightly pickled vegetables in the jars, covering them with polyethylene lids.

Important!It is best to store cans in a refrigerator or basement at a temperature of +3 .. + 4 ° C.

A unique appetizer is ready!

Another popular and very tasty cabbage preparation for the winter is salad prepared in jars. Even in winter, you will feel like you are eating a freshly prepared summer vegetable salad.

Ingredients

Based on 8 half-liter cans of lettuce, you will need:

any grade - 2 kg;

"- cabbage salad for the winter. 10 recipes for delicious, popular snacks that will decorate your table and diversify the menu in the winter season.

In our country, cabbage is probably the most widespread and important vegetable grown in agriculture.

It grows all over the world, except, of course, the north and deserts.

Already in the Stone Age, people grew this vegetable, and Pythagoras, a well-known mathematician himself, was engaged in its healing properties, selection.

And now this wonderful vegetable has hundreds of varieties.

Calais variety

Also, cabbage has become widespread as an ornamental plant, perfectly decorating city flower beds, for example, the variety "Kale", which is more useful than white cabbage, although it has not yet become widespread in our country.

In Russia, there was a tradition after September 27 for all the people to harvest cabbage for the winter, the time for merry evenings began - skits, which lasted two weeks. Hence the name of the modern form of funny theatrical performance.

So, the conversation will focus on how to cook a cabbage appetizer for the winter.

I offer you the best proven recipes, cook and you will not regret

Cabbage salad with carrots and bell peppers

Ingredients:

1.5 kg of cabbage
300 gr. carrots
300 gr. bell pepper
300 gr. Luke
105 gr. Sahara
1.5 tbsp. l. salt
150 ml vegetable oil
150 ml vinegar 9%

Preparation:

Finely chop the cabbage

Pepper seeds are removed, cut into thin strips

Cut the onion into small cubes

Mix prepared vegetables in a large bowl

Pour in oil, vinegar. Add sugar and salt. Mix everything thoroughly

Put the finished salad tightly on sterilized jars so that the vegetable mass is in brine, roll up with sterilized lids

Salad with carrots and onions - Kuban

Ingredients:

White cabbage - 250 g
Carrots - 150 g
Bulgarian pepper - 150 g
Onions - 150 g
Tomatoes - 250g
Cucumbers - 150 g
Chili pepper - 0.5 pcs
Salt - tsp. with a slide
Sugar - 10 - 15 g
Ground paprika - 0.5 tsp.
Vinegar 9% - 15 ml
Vegetable oil - 50 g
Allspice - 4 - 5 peas

Preparation:

Finely chop the cabbage
Cut the onion into thin half rings
Finely chop hot pepper
Cut the tomatoes into wedges
Cut the cucumbers into semicircles
Add salt, sugar, paprika, oil, vinegar, bay leaf, peppercorns
Mix everything thoroughly, leave for 2 hours, stir vegetables every 30 minutes
Put on fire, bring to a boil, simmer for 20 minutes, stirring from the moment of boiling
Arrange in sterilized jars, roll up with sterilized lids

Cabbage salad with tomatoes

Ingredients:

1 kg of cabbage
3 carrots
4 pieces of tomatoes
5 tooth. garlic
2 onions
st.lozh. ground coriander
a bunch of parsley
Art. lies. with a pile of salt
100 g sugar
100 ml vegetable oil
12 Art. lies. vinegar 9%
150 ml of water

Preparation:

Finely chop the forks into thin strips

Peel the carrots, rub on a coarse grater

Cut the tomatoes into small slices

Cut the onion into half rings

Rub the garlic on a fine grater

Chop the greens not very finely

Mix the chopped vegetables, except for the tomato, add the coriander. Mix everything well

For the marinade, pour water and oil into the pan. Add salt, sugar, mix everything

Put on fire, bring to a boil, stir until salt and sugar dissolve, remove from heat

Add vinegar, stir

Add tomatoes, herbs to vegetables

Pour out the marinade, mix everything thoroughly, leave for 1 hour

We lay out the salad in sterilized jars

Roll up with sterilized lids, let cool

Cauliflower salad

Based on 6 cans of 700 g each:

3 kg cauliflower
3 carrots
3 hot pepper pods
4 heads of garlic
2 bunches of curly parsley
For the marinade:
1.5 l of water
1 tbsp. Sahara
1 tbsp. vegetable oil
3 tbsp. l. salt
15 allspice peas
1 tbsp. vinegar 9%

Preparation:

Coarsely chop the parsley and put it in the first layer in a bowl, but not aluminum

Cut the garlic into circles, lay out the next layer

Rub the carrots on a grater in thin circles, spread with the next layer

We clean the pepper from seeds, cut into half rings, 1 cm wide

Add on top to vegetables

We spread the cabbage, disassembled into inflorescences

For the marinade - put the water in the pan on the fire, bring to a boil

Add sugar, oil, salt, peppercorns, vinegar

Fill the vegetable mass with marinade, cover with a flat plate, put the load, leave for 1 day

After a day, stir the whole mass thoroughly

We put it in sterilized jars, tamp it tightly, fill it with marinade, cover with sterilized lids

Put the jars into a large container, laying the bottom with a towel, fill it with water

Pasteurize for 20 minutes from the moment of boiling, at the end, tighten the lids tightly

Have to take:

1 kg of cabbage
4 cloves of garlic
3 bell peppers
2 carrots
1 onion
6 tbsp. l. vegetable oil
5 tbsp. l. Sahara
2 tbsp. l. salt
1.5 tbsp. l. acetic acid 70%
1 tsp black pepper
1 tsp hot red pepper

Preparation:

Cut the cabbage into medium cubes
Pepper, peel and cut into strips, 1 cm wide
Peel and grate carrots on a Korean grater
Pour vegetables into a saucepan
Add pepper mixture, salt, sugar, mix thoroughly
Pour in acetic acid, mix again
Cut the onion into large cubes
Heat oil in a frying pan, fry until translucent
Pass the garlic through a press, add to the onion
Transfer still hot onions with garlic to a saucepan, stir and leave for 1 hour
Arrange the salad in sterilized jars, cover with sterilized lids
Lay the bottom of a large container with a towel and put out the jars, fill with water
Sterilize 1L cans - 20 minutes, 1.5L cans - 30 minutes
Close the lids tightly, turn the cans over, cover with a warm cloth, allow to cool

Cabbage salad for the winter "Fly away"

Have to take:

1 kg of cabbage
4 medium carrots
6 cloves of garlic
0.5 tbsp. water
0.5 tbsp. vegetable oil
0.5 tbsp. Sahara
1 tbsp. l. salt
10 tbsp. l. vinegar 9%

Preparation:

Shred cabbage
Rub the carrots on a coarse grater
Pass the garlic through a press
Mix everything thoroughly, kneading it with your hands
Pour oil into the water, add sugar, salt
We put the marinade on the fire, bring to a boil, stirring until the sugar and salt dissolve
Remove from heat, add vinegar
Pour the vegetable mass with marinade, stir, cover with a flat plate, leave for 2 hours
We lay out the finished salad in sterilized jars and twist tightly with sterilized jars

Cauliflower salad in tomato juice

Ingredients:

2 kg cauliflower
2 kg of tomatoes
200 g bell pepper
50 g garlic
100 g sugar
2 tbsp. lies. salt
a glass of vegetable oil
150 ml vinegar 9%

The weight is indicated for prepared, chopped vegetables. Calculation for five 1-liter cans

Preparation:

Wash the tomatoes, pour boiling water over, leave for 1-2 minutes, remove the skin
Grind in a blender
Pepper, clear of seeds, cut into strips
Add salt, sugar, butter
Put on medium heat, bring to a boil
Put the cabbage, disassembled into inflorescences
Bring to a boil, cover, cook for 20 minutes over low heat
Arrange the vegetables in sterilized jars, close tightly with sterilized lids
Turn the jars, wrap them in a warm cloth and leave to cool completely