Previously, to taste pickled cabbage, you had to wait at least three days for it to ferment and settle... I want to offer you a recipe for delicious quick pickled cabbage in 5 minutes. Pickled cabbage for 5 minutes turns out crispy, juicy and aromatic. And ready to serve on the same day.
Ingredients:
- Cabbage - 3 kilograms;
- large carrots - 3 pieces;
- garlic - 3-4 cloves.
- water - 1.5 liters;
- sugar - 200 grams;
- salt - 3 tablespoons;
- Sunflower oil - 250 grams;
- vinegar 9% - 200 grams.
Step-by-step recipe for quick pickled cabbage in 5 minutes
- Shred the cabbage. Peel the carrots and grate them on a coarse grater.
- Peel the garlic and squeeze it through the garlic press.
- Prepare the marinade: Put water on fire, add salt, sugar, vegetable oil, and when it boils, pour in vegetable oil. Let the marinade boil for 2-3 minutes.
- Place the cabbage in a prepared jar and pour hot marinade over it. Don’t be afraid to pour it hot, it won’t become a little softer, but it won’t lose its crispiness.
- Let the cabbage sit in this marinade for 2 hours, cool down and be ready to eat.
- Store cabbage in the refrigerator under a nylon lid.
This is a very simple recipe for quick pickled cabbage in 5 minutes, even a beginner can do it, the recipe has already been tested and tested several times.
Cabbage is a vegetable that maintains vigor and a cheerful, calm mood.
In Russia, cabbage has long been treated with love and respect. Cabbage is good in any form, but quick-cooking pickled cabbage, of course, is beyond any competition. Almost everyone loves it - spicy and crispy or tender and juicy.
Instant pickled cabbage is a welcome guest on any table. It is an excellent addition to meat, fish, and many other dishes. You can pickle any type of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. The red cabbage is tougher, but if properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.
Pickling, unlike fermentation, allows you to get quick results. As a rule, for pickled cabbage, a marinade is first prepared, which is poured into finely shredded or cut into large pieces of cabbage, as well as its accompanying ingredients. Instant pickled cabbage retains all its beneficial properties and does not lose vitamins. And there are apparently no recipes for quick pickling of cabbage! Here are just a few of the countless numbers that we are happy to offer you.
Pickled cabbage “Bystraya”
Ingredients:
1.5-2 kg of white cabbage,
1 carrot,
2-3 cloves of garlic,
1 liter of water,
200 ml vegetable oil,
200 ml table vinegar,
3 tbsp. with a pile of salt,
8 tbsp Sahara,
5 bay leaves.
Preparation:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and boil. Pour the resulting marinade over the cabbage and place pressure on top. After 2-3 hours the cabbage is ready and you can eat it.
Pickled cabbage with raisins “Right to the table”
Ingredients:
1 medium head of cabbage,
3 carrots,
2 onions,
1 head of garlic,
100 g washed raisins,
1 tbsp. salt,
500 ml water,
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.
Preparation:
Chop the cabbage thinly, sprinkle with salt and rub with your hands until the juice comes out. Peel and wash the remaining vegetables. Grate the carrots on a coarse grater, grate the onion on a fine grater, and pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and stir. Prepare the marinade: add sugar to boiling water, add vegetable oil and bring to a boil again. Add vinegar, stir and pour into cabbage in small portions. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.
Pickled cabbage “Plus two carrots”
Ingredients:
3 kg cabbage,
2 carrots,
1 head of garlic.
For the marinade (per 1 liter of water):
1 stack Sahara,
2 tbsp. salt,
½ cup vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.
Preparation:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Place everything in a saucepan, pour in hot marinade and place under pressure. When everything has cooled down, remove the pressure and store the finished cabbage in the refrigerator.
Pickled cabbage with carrots and sweet peppers
Ingredients:
1 kg white cabbage,
1 carrot,
1 sweet pepper,
10 black peppercorns,
2 bay leaves,
1 tbsp. salt,
2 tbsp. Sahara,
5 tbsp. 6% vinegar,
¼ cup vegetable oil,
½ cup water.
Preparation:
Finely chop the cabbage, carrots and peppers into strips. Stir the vegetables, add peppercorns, bay leaves, place in jars or pans and pour boiling marinade over them. If you decide to cook cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready for dinner.
Cabbage marinated with onions
Ingredients:
2 kg white cabbage,
3 onions,
black peppercorns,
Bay leaf.
For the marinade:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
1 incomplete stack. 6% vinegar.
Preparation:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Place the vegetables in a jar or pan (pepper and bay leaf on the bottom) and pour in the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.
Cabbage with turmeric “Sunny”
Ingredients:
1 head of white cabbage,
1 carrot,
1 tsp turmeric,
3 cloves of garlic,
1 tbsp. salt,
½ cup water,
½ cup Sahara,
½ cup vegetable oil,
½ cup 6% vinegar.
Preparation:
Chop a head of cabbage. Chop the garlic and grate the carrots. Place everything in a saucepan, sprinkle with turmeric and stir. For the marinade, boil water with vinegar, oil, sugar and salt. Pour still hot marinade over the cabbage and set pressure. In a day, the beautiful “sunny” cabbage will be ready.
Pickled cabbage with beets and garlic
Ingredients:
3 kg white cabbage,
1 beetroot,
1 carrot,
7 cloves of garlic.
For the marinade (per 1 liter of water):
1 stack 6% table vinegar (a little less is possible),
½ cup vegetable oil,
1 stack Sahara,
2 tbsp. with a pile of salt,
black peppercorns - to taste.
Preparation:
Chop the cabbage coarsely or into squares. Cut the beets and carrots into pieces. Place the cabbage in a saucepan of suitable size, sprinkle it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour it over the cabbage. Then cover the cabbage with a plate and set pressure. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready to eat.
Cabbage with horseradish
Ingredients:
2 kg white or red cabbage,
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (per 1 liter of water):
20 g salt,
20 g sugar,
1 cup 6% vinegar.
Preparation:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips and pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour the marinade over everything, and in a few days the wonderful pickled cabbage with horseradish will be ready.
Cabbage marinated with pepper and lemon
Ingredients:
3 kg cabbage,
1 kg sweet pepper,
1 lemon.
For the marinade (per 1 liter of water):
½ cup honey,
2 tsp salt.
Preparation:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars and fill with boiling brine. Cover the tops of the jars with plastic lids and place in a cool place for a day.
Pickled cabbage "Provencal"
Ingredients:
1 kg white cabbage,
2 carrots,
500 g grapes,
300 g apples.
For the marinade:
1 liter of water,
1 tbsp. salt,
70 g sugar,
100 ml vegetable oil,
½ cup 5% vinegar,
Bay leaf,
ground cinnamon,
black and allspice peas.
Preparation:
For the marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in vinegar and oil. Chop the cabbage and carrots, add sliced apples and grapes, mix everything. Place the mixture tightly in a bowl and pour in the marinade. Soak the cabbage for a day at room temperature, then in the cold for a day.
Pickled red cabbage “Quickly”
Ingredients:
1.5 kg red cabbage,
1 carrot,
2-3 cloves of garlic,
1 tbsp. salt.
For the marinade (per 500 ml of water):
2 tbsp. Sahara,
1 tbsp. coriander seeds,
½ tbsp. cumin,
½ tbsp. peppercorns,
150 ml apple cider vinegar,
Bay leaf.
Preparation:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, place in a saucepan and mix the vegetables with salt. There is no need to grind to form juice, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade simmer with the spices for 2-3 minutes, then pour in the apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade through a sieve to filter out the spices. Let cool, then cover the dish with a lid and put it in the refrigerator. In 4 hours the cabbage will be ready.
Pickled cabbage with cranberries
Ingredients:
2 kg white cabbage,
400 g carrots,
350 g cranberries.
For the marinade:
1 liter of water,
50 g salt,
100 g honey,
100 ml 6% apple cider vinegar.
Preparation:
Carefully sort the cranberries and wash them well. Shred the cabbage, grate the carrots and mix in a bowl with the shredded cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over the vegetables and cranberries. Cover the top of the pickled cabbage with a plate on which you place pressure, and leave it like that in a cool place for 2-3 days. Store the finished cabbage in the refrigerator.
"Spicy"
Ingredients:
2 small heads of cabbage,
1 small beet,
3 cloves of garlic,
½ pod of dry hot pepper,
1 liter of water,
200 g sugar,
5 tbsp. vegetable oil,
3 tbsp. salt without top,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.
Preparation:
Remove the top leaves of the cabbage, cut the heads of cabbage into quarters, cut out the stalks, then cut into squares. Finely chop the garlic. Place chopped cabbage in a clean three-liter jar, adding garlic periodically. From time to time, compact the cabbage in the jar (the cabbage should be up to the hangers of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot pepper, peeled and cut into small cubes beets, bay leaf, allspice. Place the pan on the fire, bring the marinade to a boil, then reduce the heat and simmer for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour the hot marinade over the cabbage and leave on the counter to cool. Cover the cooled jar of cabbage with a lid and place it in the refrigerator. In 12 hours the cabbage will be ready.
Cauliflower "Aromatic"
Ingredients:
1.5 kg cauliflower,
2 large sweet peppers,
2 carrots,
4 cloves of garlic,
1 bunch of parsley,
salt, pepper, bay leaf - to taste.
For the marinade:
1 liter of water,
3 tbsp. Sahara,
2 tbsp. with a pile of salt,
3 tbsp. 9% vinegar,
⅔ stack. vegetable oil.
Preparation:
Cut the pepper into strips, grate the carrots on a coarse grater, and separate the cauliflower into small inflorescences. Dissolve salt in water and bring the solution to a boil. Place the cauliflower in this brine and let it stand in it for about 10 minutes with the lid closed, but do not cook. Then remove the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix the vegetables and place in a jar, add parsley and garlic cloves, pour in the marinade and close the lid. Wrap the jar in a wool blanket or cotton blanket and let it sit warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.
Pickled Brussels sprouts
Ingredients:
1 kg Brussels sprouts,
2 onions,
6 bay leaves,
3 stacks 9% vinegar,
3 stacks water,
2 tbsp. Sahara,
2.5 tsp. salt.
Preparation:
Wash the Brussels sprouts, peel off old leaves, place in a saucepan, cover with water, cover with a lid and put on fire. Cook for 2 minutes, then quickly transfer to ice water. After a while, drain the water and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the jars of cabbage. Then pour vinegar and water into the pan, add sugar, salt, stir and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving a little space. Close the jars tightly with lids, let them cool and refrigerate for a day.
Pickled cabbage “Delicious duet”
Ingredients:
300 g broccoli,
1 fork cauliflower,
1 carrot,
6 cloves of garlic,
1.5 liters of water,
8 tbsp Sahara,
4 tbsp salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.
Preparation:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaves and boil. Wash the broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and place in a bowl for marinating, pour over the hot marinade, then cool and leave for a day.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Please tell me, who doesn’t like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the preparations that we try to prepare, these are some of the most beloved and popular!
It’s still too early to ferment cabbage. It's not too cold to store it yet. Unless you ferment it and store it in the refrigerator... But now is the time to prepare pickled cabbage. The cabbage has already gained strength and all the required vitamins, and therefore it will turn out tasty, crispy and healthy.
You can pickle cabbage and prepare it for the winter by screwing on the lids. But today we will prepare quick-cooking pickled white cabbage, which does not need to be rolled into jars. As a rule, the prepared snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing any of its taste.
This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome on the holiday table for any occasion. Be it a birthday or New Year!
I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is a very tasty one, which is prepared with beets and carrots. And today I will share a few more delicious recipes that I think you will like. These will be very simple recipes, and slightly more complex recipes. And everyone can choose a recipe to their liking.
Delicious pickled cabbage
This very simple recipe makes it tempting to cook this cabbage quite often. Quick to prepare, quick and tasty to eat.
We will need:
- cabbage - 1 fork per 2 kg
- carrots - 1 pc.
- garlic - 4 cloves
For the marinade:
- water - 1 liter
- salt - 2 tbsp. spoons
- sugar - 2-3 tbsp. spoons
- allspice - 4-5 pcs
- peppercorns - 10 pcs
- cloves - 5 pcs.
- bay leaf - 3 pcs
- vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
Preparation:
1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.
To make pickled cabbage crispy, use tight, strong forks to cook it.
2. Peel the carrots and grate them using a Korean carrot grater.
3. Mix cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crush.
4. Cut the garlic into thin slices.
5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let simmer over low heat for 5-7 minutes. Turn off the fire.
6. Add vinegar and garlic.
7. Take out the bay leaf. And immediately, while hot, pour it into the cabbage and carrots. Mix carefully. Let stand until completely cool. Stir the contents periodically.
8. Transfer to a three-liter jar along with the marinade. There is no need to report to the very top. Place in the refrigerator overnight. The next day you can eat cabbage.
9. But it will be most delicious on day 2-3.
When serving, the finished cabbage can be sprinkled with olive oil or another. You can serve it as an appetizer or salad by adding chopped onions or fresh herbs. You can make a vinaigrette from it, it turns out very tasty and aromatic.
The cabbage itself has a sweet-sour-salty taste, it has a pleasant crunch, and it turns out very tasty! And although you can now buy pickled cabbage in the store all year round, it still won’t be as tasty as your own homemade cabbage.
And as you can see, preparing it is absolutely not difficult, and it will take about half an hour.
Instant pickled cabbage with bell pepper
Cabbage prepared according to this recipe can be considered early ripening. It develops flavor very quickly and can be eaten the very next day.
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 2 pcs (medium)
- bell pepper - 1 piece (medium)
- cucumber - 1 piece (medium)
- water - 1 liter
- salt - 1 tbsp. heaped spoon
- sugar - 3 tbsp. spoons
- vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full
Preparation:
1. Shred the cabbage using a food processor, grater or knife.
2. Grate the carrots and cucumber using a Korean carrot grater. Try to keep the straw long and neat. This way the salad will look very beautiful.
3. Peel the bell pepper and cut into long thin strips.
4. Mix all the ingredients in a large container; it is good to use a basin or large pan for these purposes.
It’s better to mix with your hands so that the vegetables don’t get crushed and the juice doesn’t leak. No need to crush them!
5. Place the vegetables in a clean three-liter jar, scalded with boiling water, in a fairly dense layer. Lightly compact them with your hand or a spoon. There is no need to stack the jars all the way to the edge. Leave room for the marinade.
6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.
7. Pour boiling marinade over the vegetables. Let cool.
8. Place in the refrigerator. Store it there.
The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and a drizzle of oil.
Cabbage marinated with beets - Gurian cabbage
According to this recipe, the cabbage turns out tasty, crispy, moderately spicy and very beautiful. Good for any holiday table and for a regular dinner with boiled potatoes, or any other dish. Stores very well and for a long time in the refrigerator. The only drawback is that it gets eaten very quickly! But there is one more advantage that I didn’t mention above - it’s quick and easy to prepare!
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 1 piece (medium)
- beets - 1 piece (large)
- garlic - 7-8 cloves
- red capsicum - 1 pc (or 1 tbsp ground red)
- water - 1 liter
- salt - 2 tbsp. spoons
- sugar - 1 glass
- apple cider vinegar - 1 glass
- peppercorns - 6-8 pieces
- bay leaf - 3-4 pcs
- vegetable oil -0.5 cups
Preparation:
1. Cut the cabbage into fairly large pieces. You can first cut the forks into 4 parts right along with the stalk. Then cut each part into 4 more parts.
To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “disintegrate” the leaves.
2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.
3. Peel the garlic and cut into long thin slices.
4. Remove the seeds from the hot capsicum and cut into long strips. When working with pepper, it is better to use gloves.
5. Prepare a pan of suitable size. Place all the prepared ingredients into it in layers one by one, repeating the layers several times.
6. Prepare the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5 - 7 minutes, remove the bay leaf.
7. Add vinegar and oil.
8. Pour the contents of the pan with the prepared boiling marinade.
9. Cover with a flat plate, which we lightly press down so that the brine is on top and the entire contents of the pan are hidden under it.
10. Let it cool and put it in the refrigerator for 4-5 days.
11. Serve as a snack.
This appetizer is very colorful and bright and can decorate any holiday table. You can prepare it ahead of time, as it stores well. We often prepare this snack for the New Year! And she always comes to the right place on this day!
Since the snack is spicy, men love it very much. You can make it even spicier by adding an extra red pepper or ground red pepper.
Pickled spicy cabbage with ginger
The beneficial properties combined with its unique qualities are known to perhaps everyone. Have you tried making pickled cabbage with ginger? No? You have lost a lot! Make it once and then you’ll give the recipe to everyone!
We will need:
- cabbage – 1 fork (2 kg)
- carrots - 1 pc.
- bell pepper - 1 piece
- ginger – 70 gr
- garlic – 4-5 cloves
For the marinade:
- water - 1.5 liters
- salt -3 tbsp. spoons
- sugar - 5 tbsp. spoons
- vegetable oil - 5 tbsp. spoons
- ground black pepper - 0.5 teaspoon
- bay leaf - 3 pcs
- apple cider vinegar - 150 ml
Preparation:
1. Chop the cabbage into thin strips. Grate the carrots using a Korean carrot grater. Cut the bell pepper into long thin strips.
2. Cut the garlic into long thin strips.
3. Peel the ginger and cut into very thin, translucent circles.
4. Place everything in a saucepan of the appropriate size and mix gently. No need to crush.
5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove the bay leaf and add vinegar.
6. Pour boiling marinade over the contents of the pan. Press down firmly with a flat plate, which we use as a pressure. The brine should completely cover all the vegetables.
7. Cover with a lid and leave until completely cool. Then put it in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!
8. You can store this cabbage for a month in the refrigerator. Well, if it must, of course!
This appetizer, just like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unique piquant taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is finger-licking good!
Pickled cabbage with carrots and garlic - Ukrainian kryzhavka
A long time ago, our neighbor shared this recipe with me. I liked both the taste and the original name. After some time, with the advent of the Internet in my life, I learned that such an interesting name - “kryzhavka” comes from the word “kryzh”, that is, cross. And everything turned out to be very simple, because it is into 4 pieces that we cut the cabbage when we want to marinate it according to this recipe.
We will need:
- cabbage - (small forks, a little over a kilogram)
- carrots - 2 pcs (medium)
- bell pepper - 1 piece (optional)
- garlic - 4-5 pcs
- cumin - 0.5 teaspoon
For the marinade:
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 2 tbsp. spoons
- apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
- allspice -4 pcs
- peppercorns - 5-6 pcs
- vegetable oil - 0.5 cups
Preparation:
1. Cut the cabbage into 4 parts, leaving the stalk.
2. Boil water in a large saucepan. Add chopped cabbage and cook over medium heat for 10 minutes.
3. Remove the cabbage pieces using a slotted spoon and place them in cold water to cool as quickly as possible. As soon as the water becomes warm, it will need to be changed to cold again. And so on until the cabbage has completely cooled.
4. Chop the garlic as finely as possible, you can use a garlic press.
5. Grate the carrots using a Korean carrot grater. If you add bell pepper, cut it into thin strips.
6. Prepare the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Immediately turn off the fire.
7. Place cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.
8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.
9. Leave until completely cool. Then put it in the refrigerator for a day. We store it there.
10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onions.
Pickled cabbage with vegetables and apples - a very tasty recipe
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 3-4 pcs (medium)
- bell pepper - 3-4 pcs
- sweet and sour apples - 3-4 pcs.
- garlic - 1 head
- hot pepper - 1 pod
For the marinade:
- water -2 liters
- salt -4 tbsp. spoons
- sugar - 1 glass
- apple cider vinegar 6% - 3/4 cup
- peppercorns - 15 pieces
- allspice -5-6 pieces
- cloves -5-6 pieces
- bay leaf - 3-4 pcs
Preparation:
1. First cut the cabbage into 4 parts, and then each part again in half, either lengthwise or across, whichever you prefer. You don’t have to remove the stalk, this way the leaves will stick better.
2. Peel the bell pepper and also cut it into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).
3. Cut the carrots into slices no more than 0.5 cm thick.
4. Cut the garlic into long thin slices.
5. Cut the apple into 4-6 parts depending on the size, but just before putting it in a container so that they do not darken.
6. You can marinate cabbage with vegetables and apples either in a large saucepan or in jars. I marinate in a saucepan. Therefore, I first put cabbage in it and sprinkle a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.
6. Prepare the marinade. To boil water. Place all the ingredients for the marinade, except vinegar, into hot water.
7. Boil the marinade for 5-7 minutes, then add vinegar. Wait until it boils again and turn off the gas.
8. Cut the apples, you can directly with the seeds. And immediately pour boiling marinade over it. Remove bay leaf.
9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave until completely cool.
10. Then put it in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.
The cabbage turns out tasty and crispy. All vegetables and of course apples are also very tasty.
Pickled cabbage in Georgian style
I also suggest watching the video recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, but everything is prepared almost the same.
Here, admire how beautiful it is!
Features of preparing delicious pickled cabbage
- You can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red cabbage, Peking cabbage (Korean chim-chim, or chamcha), and colored cabbage.
- For marinating, you should choose tight, dense forks. From such heads of cabbage, the snack always turns out crispy and tasty.
- You can cut forks into strips, large or small pieces, or even into quarters
- You can pickle only cabbage, or you can pickle it together with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries
- Garlic is almost always added, onions are added less often. If you add onions, the cabbage will have an “onion” taste.
- a variety of peppers, coriander, cumin, rosemary, bay leaves, cloves are used as spices
- sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
- It is advisable to remove the bay leaf after boiling the marinade so that it does not give off bitterness. Although someone doesn't clean up. But when I was studying, they taught me how to clean.
- You can use apple, grape, table vinegar 9%, essence. You can replace all this with lemon juice or even kiwi.
And all this diversity will help you prepare completely different versions of pickled cabbage. Change the spices a little and the taste will be completely new. Add certain vegetables, and the appetizer will take on a new color and new notes of taste. And by manipulating the peppers, we get a spicy, not too spicy, and not at all spicy appetizer.
I really like to “play” with all these colors from this rich palette. Because thanks to this, you feel like an artist every time, and you can paint absolutely any “delicious” picture called “Pickled Cabbage”. And although the name is not entirely poetic, it is still very culinary!
Bon appetit!
Hello guests and subscribers of the blog site!
Time flies so imperceptibly that autumn has already arrived. It's time to go to your garden plot again and harvest a new crop of vegetables. Today I propose to make pickled cabbage, because we talked about it in the previous issue. This time we will consider only the fastest cooking recipes. Of course they will also be delicious. Let's learn to conquer everyone from the first spoon.
Making this salad is easy and simple. At least for every day, at least roll it up in glass bottles, that is, for future use. This note will definitely help you with this. It presents options for all occasions, so you can try it today in a couple of hours. Or, if you are already thinking about preparing for the winter and you have a mountain of vegetables on the balcony. Then, you will certainly find suitable options for yourself.
I think that everyone now immediately wanted to try such a homemade preparation. Perhaps you are used to cutting cabbage into pelluski or shredding it on a special grater. There are many options on how to do this correctly. And all of them are clearly good, especially when it’s already a cold season outside. And you once reached into the cellar and took out a jar of such a crispy and juicy snack. Wow, how delicious and cool that you have it).
The very word pickling already speaks for itself, that the cabbage will be slightly sweet, not the same taste as we are used to seeing in. This one has a delicate and rich taste. But various kinds of additives, for example bell peppers, carrots or beets, as well as seasonings will only help us with this.
Let's take a closer look and start creating and conjuring, using only the best and proven methods.
I think any housewife, whether a beginner or an already avid one, should be able to prepare such pickled delight in her arsenal. In the last issue, we made all kinds of salads. And now the time has come when preparations are in full swing.
So, how can you cook such cabbage and manage to do it both instantly and deliciously? As always, a simple recipe will help, which always helps me out year after year.
It is at home that you can experiment and add various ingredients, such as bell peppers, garlic and even cucumbers, as an addition.
I think that each recipe needs to be discussed in more detail. Therefore, look for a suitable option and get down to business. After all, you can make such a salad right today and feed your belly with new potatoes, or open a jar in winter and remember the past summer.
We will need:
- young head of cabbage - 1 pc. (600-800 g)
- water - 1 l
- table salt - 2 tbsp
- granulated sugar - 2 tbsp
- garlic - 5 cloves
- mustard seeds - 3 tbsp
- vegetable oil - 0.5 tbsp.
- bay leaf - 2 pcs.
- vinegar essence 70% - 2 tbsp
- allspice peas - 6 pcs.
Stages:
1. Inspect the head of cabbage, remove all dried and flabby leaves. Then start cutting, cut it in half, remove the stalk, and divide it into pieces depending on the size. It is enough to do this in 6-8 parts.
After this, place the pieces in a deep container and proceed to the next stage of work.
2. So, start preparing a special filling, mix salt and granulated sugar in a cup, add warm or hot water and stir. As soon as the bulk ingredients dissolve, feel free to add vegetable sunflower oil.
3. Wait about half an hour until the marinade reaches room temperature and immediately pour in the vinegar essence. Then add bay leaves, peppercorns and mustard seeds, which will add and give an even more interesting taste. Stir and let stand for 5-10 minutes.
4. Then use a sharp knife to chop the peeled garlic cloves. Or you can use a fine grater. Sprinkle garlic on the chopped cabbage and immediately pour in the prepared cold marinade.
5. Now come up with a pressure, for this you can take any plate or lid and put a jar of water or something very heavy on it. Leave to marinate on the counter at room temperature for a few days, about 2-3 days.
7. And also fresh or Korean carrots. In general, think about the serving and help yourself to your health! She leaves the table at age, especially if there are young home-cooked potatoes nearby. Happy discoveries, friends!
Instant pickled cabbage - a very tasty recipe for a 3 liter jar
Now, as promised, we move on to the next option, which will allow us to place the cabbage in a special way in glass containers and store it in a cool place for a long time. With all this, the preparation will turn out incredibly tasty, you will definitely lick your fingers. And ask for more.
Did you know? By the way, there are recipes in which the brine is taken either hot or extremely cold.
But, there are also super options where the cabbage is poured with boiling oil so that it is amazingly saturated with all the aromas of spices; I remembered this about the Korean version. Lately he has been fascinating everyone more and more.
We often make sauerkraut (if pressure is placed on the vegetables and they sit at room temperature for a couple of days with salt), and we say that we pickled it. Personally, I think that here, whoever is used to it. But, nevertheless, preservation makes the cabbage preparation sweetish and does not have a sour smell. In general, how many people have so many opinions.
In any case, the secret of pickled cabbage is in the marinade. To learn how to prepare it correctly and exactly when to pour it, read the step-by-step instructions below.
We will need:
- cabbage of any kind - head of cabbage
- carrots - 2 pcs.
Brine for 2 liters of water:
- granulated sugar - 4 tbsp
- salt - 4 tbsp
- vinegar 9%-10% - 16 tbsp
- bay leaf - 4 pcs.
- peppercorns - 6 pcs.
Stages:
1. Make the initial marinade, bring water to a boil, add salt, sugar, peppercorns and bay leaf. As soon as it boils, pour in vinegar and boil. Cool to room temperature.
2. Chop the cabbage and grate the carrots. Mix these two vegetables in one bowl.
3. And start packing into the jar. Do this with little effort, compact it. Then pour in the cooled marinade to the very edges.
4. Screw the workpiece tightly and hermetically, after 8 hours you can try it. It can be stored for quite a long time in the refrigerator or where it is cool and there is no access to light.
A simple recipe for pickled cabbage in a food jar
Let's move on. To be honest, I can say with confidence that pickling or canning cabbage is a responsible matter. After all, you can add so many flavors that you will try new masterpieces every time.
This recipe is quick and very tasty, thanks to the fact that the cabbage here is placed in a liter jar and can be tasted after 24 hours.
Did you know? For an original taste, you can use coriander and ground pepper, and instead of vinegar - citric acid.
Well, if you are not comfortable with such spices, then read the article below, in it you will find recipes for cabbage with other ingredients, such as apples or beets. I definitely recommend trying all these simple cooking methods. And choose your one and only. But I think this particular recipe will become your favorite. Is it so? Write your short review, leave your opinion.
We will need:
- White cabbage - 500 g
- Garlic - 3 cloves
- Coriander grains - 0.5 tbsp
- Carrots - 1 pc.
- Bay leaves - a couple of pieces.
For the marinade:
- Coarse rock salt - 1 tbsp
- Refined sunflower oil - 2 tbsp.
- Granulated sugar - 1.5 tbsp
- Citric acid - 0.5 tsp.
- Water - 0.5 l
Stages:
1. Start by rinsing the cabbage, and then shred it using a super grater, which can easily cope with this task. Usually such devices are found in any home. Do the same with carrots, you will get vegetable shavings. Press the garlic through a press or finely chop it with a kitchen knife. Combine all this in one bowl and squeeze well with your hands and stir until smooth.
2. Next, fill a liter jar with this vegetable preparation, and this should be done by lightly pressing on the mass. Just press down. After a gap of 2-3 cm, add coriander seeds (no need to grind them), then cabbage and carrots again, and so on. Once everything is laid out, add pepper and bay leaves on top.
3. Now you need to make hot brine. Add salt and sugar to boiling water, stir and simmer until the ingredients dissolve. Then add citric acid. She will dissolve in no time. Turn it off and run to fill the jar to the very top.
4. As you can see, the grains may float slightly to the surface, this is how it should be, the marinade will raise them. Cover with a plastic lid and leave to rest at home in a warm place, but not in the sun, for one day. It is possible to try and treat everyone after 12-16 hours.
5. But, truly, this ancient and wonderful recipe says that you need to soak such a delight for 24 hours, and then eat it, watering it with vegetable oil.
Advice! If it seems to you that there is a lot of marinade, then you can gently squeeze it out with your hands or a spoon, and then flavor it with oil.
Instant pickled cabbage for the winter in jars
As promised, a wonderful recipe that will give you new sensations in taste, since it is prepared exclusively with sour Semerinko apples. These contain a lot of acid and will only speed up the canning process. Who would have thought, but it is so.
Cool idea! And instead of vinegar essence, here we use freshly squeezed lemon juice. It comes out awesome! It's worth a try and never change this option.
An important rule for such a preparation is the proportions of salt, because the final result will depend on them. If you take too much, the dish will be over-salted, if you take too little, it will generally sour and be soft and crumbly in structure. The main thing is to get a crispy structure. Therefore, 5 kg of cabbage is usually added to 100 g of salt.
Pass this option on from generation to generation, let it become one of your favorite and unique ones. Good luck.
We will need:
for 1, 2 and 3 liter jars:
- salt - 2-3 tbsp. l
- water – 250 ml
- any cabbage, white cabbage shown - 2 kg
- Semerinko apple – 2 kg
- lemon - 1 pc.
- coriander - optional
- peppercorns - 10 pcs.
- carrots - 2 kg
Stages:
1. Vegetables and fruits, as you may have noticed, are used in equal proportions, cut into strips. Of course, if you decide to make a large batch, then take a grater, it will be too tedious by hand.
Remember, all the top leaves from the cabbage should be removed and not used, otherwise you will ruin the whole job.
2. Mix all the chopped products with your hands and pepper in your own way. Then add coriander. But dilute salt and the juice of one lemon in water, you get such a drop-dead sour brine. Pour it into the vegetable mixture and stir.
3. Then take clean, sterile jars and press the prepared mixture tightly into them. And at the very end, place whole leaves of cabbage right on top. Cover with nylon covers and lower into the cellar for long-term storage. If you want to try it today, then wait 24 hours in a warm place and eat to your health!
Canned cabbage with Korean seasoning pieces
The author of this story called this snack a bomb. And indeed, if you haven’t tried this delight yet, then you’re clearly out of the loop. After all, it is incredibly tasty, and it won’t be difficult to make. Dedicated to all gourmets of spicy cuisine, by the way, using this principle you can make both, and even.
You will need the following product components for this work. Don’t forget about the seasoning for Korean salads, it will definitely be better with it. Take it around 1 tsp
But for the marinade the following:
Marinated cabbage with bell pepper - very tasty in a jar
I think that when it’s autumn, we are ready to do anything so that the vegetables don’t go to waste and we begin to think and think. And then all sorts of thoughts come, such as combining several components into one at once. Why not. Look what an exquisite and elegant appetizer came out of sweet bell peppers with cabbage and carrots. Crunch for your health!
Complement your lunch or dinner, and also serve at a feast or for
We will need:
Stages:
1. Wash all vegetables and dry with a paper towel. Remove the core and stalk from the bell pepper and peel the carrots. And chop all the vegetables into thin pieces. By the way, you can grate the carrots on a coarse grater.
2. Now make the marinade. Dissolve salt and sugar in water, then pour in refined sunflower oil. Bring this mixture to active boiling, pour in vinegar.
3. Now mash all the vegetables in a bowl with your hands.
4. Then transfer the vegetable mass into a clean jar. And tamp lightly so that it is tight. It turned out to be 1.5 liters of salad. Fill each container with hot marinade. Put on plastic lids and cool, then place on the middle shelf in the refrigerator.
One more tip! It’s best to make this preparation the day before, and in the morning you can taste it.
4. It turned out very beautifully, and most importantly, this dish is juicy and aromatic. Your household will definitely appreciate it. Bon appetit!
Korean pickled cabbage
Everyone knows that a couple of years ago, or maybe decades, that fermenting or pickling cabbage was very difficult and time-consuming. But, as they say, nothing stands still. Previously, people stored vegetables in tubs or barrels. And now everything has become much simpler. I don’t know who, but one probably smart chef came up with such an extravagant presentation in order to somehow stand out from the crowd. Well, we took and adopted this experience.
Who would have thought, but this particular Korean recipe will become one of the best and favorite among Russians. Because we almost all love spicier dishes. After all, they all whet your appetite and give you a boost of energy.
We will need:
Stages:
1. Shred the cabbage using a vegetable slicer. And pour salt and sugar directly into it. Start squeezing it with your hands until the juice comes out.
Pass the carrots through a special grater for Korean carrots. Squeeze the garlic through a press. Stir.
2. Heat vegetable oil in a frying pan until lightly smoking. Then add ground red pepper and coriander here, mix with a spoon. And let it pierce for 5-10 seconds.
3. Then pour this oil over the carrots. Stir with a tablespoon. And add these carrots plus vinegar to the cabbage. Stir.
4. Cover with a plate and make a press and leave in a warm room for 10-12 hours, and then store in the refrigerator and eat to your health!
5. This is such a delicious dish. I hope you liked it too. Have fun!
Crispy and juicy cold brine pickled cabbage
As you may have noticed, most previous recipes used a hot marinade for cabbage; in this one we will use a cooled one. The result is also tasty, with a slight spiciness, and also has a garlicky taste.
We will need:
Stages:
1. First make the marinade, take half a liter of water and place it in a saucepan, then take about 5 tbsp sugar, 1 tbsp salt and two bay leaves. For charming notes, also add cloves and two types of pepper, allspice and black peas. Boil this potion and cook for 5 minutes.
2. Chop the cabbage and grate the carrots on a coarse grater or Korean grater. Chop the peeled garlic cloves into small pieces. Mix everything.
If the cabbage is a little gnarly, crush it with your hands until the juice releases.
3. Now pour the marinade directly into the bowl and stir. Place the press and let it stand in this position for about 30 minutes. After the time has passed, the vegetables will shrink, as it should be. For storage, you can transfer it to a jar or store it in a saucepan.
4. You can eat within 1 hour, but it’s better to wait 1 day. Garnish with green onions. This vitamin snack turned out to be moderately sweet and sour. Have a nice experience!
Pickled cabbage under an iron lid - the best recipe for the winter
Would you like to get acquainted with one more simple recipe? Then it’s in front of you, I want to demonstrate it, since here you don’t need to tediously chop cabbage for hours into thin shavings. And it will be enough to use a knife, since the vegetable will be cut into pieces.
This great appetizer will help you diversify your holiday table and amaze everyone. In addition, you can easily pack it in jars, and take it out in winter and try it.
In winter, you obviously won’t be able to pull off this salad by the ears. Ah-ha. So, let's get to work.
We will need:
for 4 cans 3 l:
- a head of cabbage - enough for a jar
- garlic - head
- bell pepper - 3-4 pcs.
- carrots - 3-4 pcs.
For 2 liters of marinade:
- water - 2 l
- vinegar 9% - 125 ml
- bay leaf - 3-4 pcs.
- allspice peas - 4 pcs.
- salt - 4 tbsp
- sugar - 1 tbsp.
- allspice - 5 pcs.
- cloves - 6 pcs.
Stages:
1. Carefully cut the cabbage into arbitrary pieces so that they fit comfortably into a three-liter jar. You can cut carrots in any way, into circles or cubes, as well as into strips. The bell pepper is not finely chopped, but cut into halves. Peel the garlic and cut into slices.
Did you know? Hot peppers and apples will add an unusual note.
Thus, in random order, throw all the vegetables into sterile jars.
2. Make the marinade, add a glass of granulated sugar and salt to already boiling water, stir. Add cloves, peppercorns and bay leaves, pour in 9 percent vinegar and boil. Immediately turn off the pan and pour this brine to the very top of the jar.
3. Close with metal lids with a special key. Leave the pieces to stand at room temperature for 2 days, and then put them in a closet or cool room for storage.
Spicy-sweet cabbage with beets and garlic
I also want you to add such an interesting and unusual version of pickling with beet to your collection. After all, it is this vegetable that gives it an extraordinary taste and also makes the snack even more beautiful. After all, cabbage becomes and turns purple. And carrots will make this dish sweeter. In general, it will still be a delicacy.
In fact, this recipe belongs to Georgian cuisine. We will look in more detail next time in a separate article. And now I propose to take this one into service.
We will need:
for a 1 liter jar:
- Small beets - 1 pc.
- Carrots - 1 pc.
- White cabbage - 0.7 kg
- Coarse table salt - 1 tbsp
- Water - 750 ml
- Onion - 1 head
- Garlic - 10 cloves
- Ground red pepper - a pinch
you can take a 2 or 3 liter jar, then increase the ingredients in the required proportions
Stages:
1. Peel the beets and carrots and wash them in water first. Then chop everything, the beet into half rings along with the onion, and it is better to cut the carrots into slices.
2. Chop the cabbage into rags, that is, into small pieces of arbitrary size.
3. Then start placing it in a 1 liter jar, and you need to do this in layers. Place onions on the bottom, then cabbage, beets, cabbage again and the final layer - carrots.
3. Now pour a heaping tablespoon of salt on top, plus a pinch of red pepper and fill with plain water, boil it in advance and cool to 40 degrees.
Put on a nylon cover and leave in a warm place for 3 days. And then take a sample, gentlemen. It looks simply gorgeous.
Cabbage salad for the winter - recipe “Finger lickin’ good” with cucumbers
Do you want to make a vegetable duet or trio? So why not combine tomatoes, cucumbers and cabbage in one jar at once? It will look just great, and most importantly, it will be very, very tasty.
This is interesting! Our ancestors called cabbage the third bread. So let's not break traditions.
This salad is popularly called Kuban salad; it has actually been tested for decades. And by the way, another feature of this dish is that it is prepared without sterilization and without garlic.
We will need:
For 5 liters - vegetables 1 to 1, that is:
- carrots - 1 kg
- tomatoes - 1 kg
- cabbage - 1 kg
- bell pepper – 1 kg
- onions - 0.5 kg
- salt - 1.5 tbsp
- sugar - 110 g
- vinegar 9% - 150 ml
- black pepper - 18 pcs.
- bay leaf - 8 pcs.
Stages:
1. Wash the gherkins and tomatoes in water and then cut into pieces, as shown in this photo.
2. Chop the cabbage and immediately add granulated sugar and then salt (half of the total amount). Start kneading with your hands until the juice comes out.
Chop the onion into half rings, but grate the carrots on a coarse grater. Chop the bell pepper into cubes. Combine all the vegetables in a bowl and add sunflower oil, sugar and salt. Stir. Next add bay leaves and peppercorns. + 50 ml vinegar. Stir thoroughly with a wooden spatula.
3. Leave the salad to marinate. In an hour you will see the juice. You can already use it. But, if you are making it for the winter, then bring the entire mixture to a boil over medium heat and cook for 8 minutes. Then pour in the remaining 100 ml of vinegar and continue cooking for 1 minute.
5. Twist the lids. Turn them over on the other side with the lids down, put them in a fur coat and let the jars cool, and after 24 hours take them to the cellar.
As you can see, no additional heat treatment was performed, the result will definitely surprise and delight you. Have fun!
Pickled cabbage rolls with carrots for the winter
Well, another autumn exclusive, these are cabbage rolls or you can call them whatever you like, rolls. There is nothing difficult, but the gourmet looks incredibly beautiful; use it as a ready-made snack at any special event. Find out all the details in this video.
This is a modest selection of autumn and winter salads released today. I tried to find for you the fastest recipes for pickling cabbage. I hope you found what you were looking for. See you on the site.