Instant cabbage with vinegar and oil. Pickled Instant Cabbage

19.10.2019

1. Spicy cabbage fast food- 15 minutes!

Very fast cabbage - 15 minutes and you're done!
Cooking:
We take from the calculation three kilograms of cabbage. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze out 3-4 cloves of garlic from the garlic. Mix everything.
Making the marinade:
We put one and a half liters of water on fire. Add 200 g of sugar, 3 tablespoons of salt (without top),
250 gr. sunflower oil. When it boils pour 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Pour the cabbage with hot marinade (The cabbage softens a little from this. But only a little. Therefore, do not be afraid to pour it hot, right from the stove. The cabbage will stand in this marinade for 2 hours. And you can eat. Now many people do cabbage this way. They used to do it in the usual way, I had to wait until she ferments, starts to sour.

And this method is fast. Cabbage is delicious and full of vitamins. CRISPY!!! We mix. Let's stand for 2 hours. Mix again and pack in jars.
Very tasty and healthy!

2. Cauliflower in marinade

I have been making this cabbage for a long time. This bright, undeniably original and very tasty preparation will delight those who love cauliflower, just like me.
Cabbage has an interesting taste - sweetish and at the same time with a slight sourness.

Wash cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 l jar, put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root between layers.
You can add other vegetables as well.
Marinade:
3 art. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,

a couple of bay leaves, a few peas allspice.
Bring the marinade to a boil and pour over the vegetables. Cool down. Keep 2 days in the refrigerator, and then enjoy the taste. I really love this cabbage.

3. "Pleasure" (especially for non-lovers of zucchini)!

This recipe is amazing for many reasons:

1. preparing is sooo simple, a minimum of your efforts
2. it turns out sooo tasty, delivering maximum pleasure
3. most important!!! this salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed from the first time what the salad is made of - EVERYONE says "OOo very tasty pickled ... CABBAGE!!!"

3 kg already peeled (!) from the peel and seeds of zucchini, 0.5 kg of onions, 0.5 kg of carrots.

Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Onion cut into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows. oil (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt
Gently and lovingly mix all this in a large container with your hands, immediately spread it into jars (0.7 liters is most convenient) and erase for 15 minutes.

Everything!!! I've been writing longer than I've been doing. Very fast. The vitamins are preserved. Zucchini, (aka "cabbage") are crunchy. The main thing - very tasty. Under good vodka and with shish kebab (or just with potatoes) - oooooo!

4. Pickled cabbage rolls with spicy carrots!

Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they are infused in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For marinade:
- 0.5 l of water, 1/4 tbsp. sunflower raffin. butter (maybe a little less)
- 2 tablespoons of salt (or to your taste), 1/2 cup of granulated sugar (or to your taste)
- 2/3 tbsp. vinegar (or to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.

Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually disassemble into leaves, in the same way as for preparing ordinary cabbage rolls. The leaves should be slightly soft.
Put on a plate and cut off the thickening with a knife.
Grate carrots on a Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper).
Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts.
Put the cabbage rolls in a deep container, add 2-3 bay leaves and pour over the chilled marinade.
Put under pressure and leave to marinate for a day at room temperature.
Then put in the refrigerator.

5. Pickled cabbage

The cabbage is crispy and delicious!
Ingredients:
- 2 kg of cabbage, 3 carrots, 3 beets
For marinade:
- 0.5 liters of water
- 3 heaping tablespoons of sugar
- 3 heaping tablespoons of salt
- 1/2 cup sunflower oil
- a pinch of ground hot pepper
- 2 bay leaves
- 3/4 cup vinegar
- 1 head minced garlic
Cooking:
1. Shred the cabbage.
2. Grate carrots and beets.
3. Cook the marinade: boil everything for 10 minutes.
4. Mix with cabbage, arrange in jars and sterilize for 10 minutes.

6. Salad "Simply GENIUS!"

Girls .... so delicious .... the tomatoes are fresh, the cabbage is crunchy ....
Would need:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If there is no vegetable, then take 2 kg. another vegetable.
Cut everything like a salad, carrots on a grater. Mix all vegetables.
And add there:
rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons
Mix everything. Put on fire. Bring to a boil and boil for exactly 2 minutes.
Bank immediately. Roll up. Wrap up.

7. Pickled cabbage with beets

Pickled cabbage is a great appetizer and a good addition to many second courses, and cooking such cabbage is easy and simple. Delight your loved ones with such a delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pcs, Beets - 1 pc
For marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tablespoons, Sunflower oil - 150 g
Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head

Cabbage weighing 2 kg cut into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots, 1 large beets. Mix it all, put in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, Bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the cabbage in a saucepan with hot marinade, cover with a plate without weight on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate).
Leave for a day at room temperature. You can use it in a day. Spicy lovers can add pepper and chili for spiciness.

8. Bomb cabbage

Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar
2 tbsp - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water
Cooking:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour cabbage with boiling marinade.
3. Ready in the morning! You can eat!

9. Pickled cabbage (large leaves)

Cooking:
Cut the cabbage into large squares so that you get "piles" of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for lovers of spicy) Gently place the “piles” in a jar, sprinkling with carrots. Put a hot pepper in the middle of the jar (for those who like it hotter). Do not ram the cabbage. Fold loosely.

For the preparation of brine from the calculation
for one 3-liter jar:
Boil 1 liter of water. Add 1 cup sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 of a glass of 9% vinegar
Pour the brine into the jar. Put the jar in the refrigerator. After three days, white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut

I want to bring to your attention my favorite recipe, according to which I ferment cabbage.
This recipe is good because at any time you can very quickly (literally 2-3 days) ferment not a large number of cabbage and store it in the refrigerator.
Show full..And this is important in the conditions of city apartments, where there is catastrophically little space for storing conservation, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.

So preparation:
- Fill a 5l jar tightly enough with chopped cabbage + carrots (I rub it on a coarse grater)
- pour in a COLD brine prepared in advance (in 2 liters of BOILED water dissolve 3 tablespoons of salt with a slide);
- for two days in the heat, the cabbage ferments, so that there is no bitterness, we must periodically pierce it, releasing the accumulated gas (this, I think, is known to everyone);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- pour the already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.

A small nuance ... cabbage quickly ferments in the heat, but if it's cold in the apartment, the process will take a little longer.
If the brine was not drunk faster than the cabbage ended (and this is exactly what we do), then wonderful sour cabbage soup can be prepared on it.

With vinegar is a very easy dish to prepare that can be served with regular dining table at least every day. It should be noted that for this you do not need to purchase a lot of expensive and overseas ingredients. After all, such a vitamin salad is made using simple and affordable products. If you are an avid summer resident, then the presented dish will cost you a penny. This is due to the fact that it includes only vegetables and aromatic spices.

step by step salad recipe

Cabbage with vinegar perfect combination, which allows you to make a delicious and very fragrant dish for the dinner table. For this salad we need:

cabbage as fresh as possible - about 700 g;
medium juicy carrot - about 300 g;
sweet salad bulbs (it is better to take white ones) - 2 small pieces;
deodorized sunflower oil - 120 ml;
apple cider vinegar - about 20 ml;
fine table salt or sea salt - a dessert spoon;
granulated sugar is not too large - ½ a small spoon;
fresh garlic cloves - 2 pcs.

Food processing

Cabbage salad with vinegar is made so simply and easily that even the most inexperienced hostess can cook it on their own. First you need to rinse the white vegetable well, removing all surface leaves from it. After that, the cabbage needs to be chopped into very thin straws, using a sharp knife for this.

It is also necessary to peel the onions and carrots, and then chop them one by one. The first vegetable should be cut into very thin half rings, and the second - grated (preferably large).

dressing preparation

To make the cabbage salad with vinegar juicy and fragrant, it must be seasoned with a special sauce. To prepare such a filling, it is necessary to combine deodorized sunflower oil, fine salt, granulated sugar, and crushed garlic cloves in one bowl.

We form a dish

How to properly form vegetable salad? Cabbage, carrots, vinegar and onions are placed in a large enameled bowl and then kneaded vigorously by hand until the ingredients give enough juice and become soft. After that, they must be flavored with pre-prepared dressing and mix thoroughly.

We present a vegetable salad to the dinner table

After the coleslaw with vinegar is seasoned, it should be put in a deep bowl and immediately put on the table. Serve a vitamin dish to guests preferably before a hot lunch or with it.

Quick Cucumber and Cabbage Salad

If you have no desire to mess around in the kitchen for a long time, then we suggest using the following recipe. It will allow you to make not only tasty, but also a quick vitamin salad. Cabbage, cucumber, vinegar are its main ingredients. In what quantity to take them - we will tell further.

So, we need:

fresh white cabbage - about 800 g;
olive deodorized oil - 3 large spoons;
small fresh cucumbers - about 300 g;
fine granulated sugar - a dessert spoon;
balsamic vinegar - 2 large spoons;
coarse salt - apply to taste.

Cooking method

The main ingredient of this dish is fresh cabbage. Salad with vinegar requires the use of white cabbage. Although some housewives easily replace it with Beijing.

So, to prepare a spicy vitamin salad, you need to thoroughly rinse the cabbage, and then cut off all the outer leaves. Next, you need to chop the vegetable into thin straws. After that, it is necessary to rinse fresh cucumbers, deprive them of their peel if it is bitter, and cut into half circles.

Having processed the vegetables, you should begin to form the dish. To do this, you need to put cucumbers and cabbage in one dish, flavor them with deodorized olive oil, balsamic vinegar, granulated sugar and medium-sized salt. After mixing the components with a spoon, they should be infused in the refrigerator for ¼ hours, and then presented to the household along with any hot dish.

Unusual salad with vegetables and raisins

How can you change the taste and make a vitamin salad more satisfying? Cabbage, vinegar, sugar, salt and carrots are a standard set of products for such a dish. However, it can be easily supplemented with any ingredients of your choice.

So, to prepare an unusual vitamin salad, we need:

cabbage as fresh as possible - about 250 g;
red salad bulbs - 2 small pieces;
deodorized sunflower oil - 3 tablespoons;
fresh Beijing cabbage - about 250 g;
seedless brown raisins - about 100 g;
apple cider vinegar - a large spoon;
fine table salt or sea salt - apply to taste;
granulated sugar is not too large - 1/3 of a small spoon;
pickled sea cabbage - 100 g.

Preparation of ingredients

Before forming a vitamin salad, rinse the raisins well, pour boiling water over them and leave them in it for half an hour. In the meantime, you need to do the processing of vegetables. White and Beijing cabbage must be rinsed in cool water, cleaned of surface sheets, and then chopped into fairly small straws. After that, you should clean the red onions and chop them into half rings.

Formation process

Having processed vegetables, in one bowl you need to combine white and chinese cabbage, and then season them with salt and knead with your hands so that the products become as soft as possible. After that, they should put half rings of red onion, washed pitted raisins, pickled seaweed without brine, and add granulated sugar, pour in deodorized sunflower oil and balsamic vinegar. In the end, all the components must be mixed with your hands and put in a deep salad bowl.

We serve a vitamin salad with raisins for dinner

After the ingredients are thoroughly mixed with vinegar, oil and spices, the salad should be kept for ¼ hour in cold store. Then it is required to serve it to households or invited guests along with bread or any hot dish.

Hello, hello, hello. Today we are talking again about white cabbage. This vegetable is very useful and contains a set of the following vitamins: calcium, potassium, sulfur, phosphorus, vitamins P, K, U, C. Of course, in summer and autumn, it is best to eat fresh fruits, making them different. But in winter it will not be so easy to find an environmentally friendly head of cabbage. Therefore, in the summer-autumn period, you need to not only eat fresh cabbage, but also prepare it for future use.

Exist different ways storage of this vegetable. But the most popular is pickling. In this article I want to offer you pickled cabbage recipes. After all, this technology allows the use of minimal heat treatment, and in this form, the snack will contain less acid than sourdough.

It is noteworthy that this preparation can act as a separate salad, or dressing for cabbage soup and borscht, as well as the main ingredient for salad.

There are many more recipes for pickled cabbage than sauerkraut. So choose according to your taste: spicy, spicy or sweet. The cooking techniques are very simple, even a beginner can handle it.

The pickling process takes much less time than pickling. Therefore, a delicious preparation can already be tasted a few days after its preparation.

To prepare snacks, you can use a vegetable of different varieties, as well as add other ingredients. For example, according to the method described below, in addition to the main ingredient, carrots and garlic, as well as aromatic spices, are included.

Ingredients:

White cabbage - 1 pc.;
Carrots - 2 pcs.;
Garlic - 4 cloves;
Salt - 2 tbsp. spoons;
Sugar - 0.5 tbsp.;
Vinegar 9% - 150 ml;
Water - 1 l;
Vegetable little - 0.5 tbsp.;
Bay leaf - 3 pcs.;
Allspice - 15 pcs.;
Black pepper - to taste;
Cloves - 5 pieces.

Cooking method:

1. You will need a good and large fork. Remove bad leaves from it and rinse. Then chop the leaves, folding them into a deep container. A basin is perfect for this purpose.

3. Peel and chop the garlic cloves. Add to the rest of the products and pepper the mass.

4. Now prepare the marinade. Pour water into a saucepan, add sugar and salt, pour in oil and vinegar, put bay leaves, peppercorns and cloves. Bring the mixture to a boil and boil for 3 minutes.

6. Then put our salad along with the marinade in a clean and sterile 3 liter jar. Cover the container with a lid and send it to the refrigerator.

7. When the product has cooled down, it will be ready to use. And in order to save the snack for the future, close it with a nylon lid and store it in the refrigerator.

Pickled cabbage for the winter under iron lids

This appetizer is especially juicy, it always turns out crispy and has a pleasant smell. Such a blank can also be used as a filling in pies. Although I think that you already eat it with pleasure.

Ingredients:

Cabbage - 6-7 kg;
Carrots - 10 pcs.;
Dill seeds - 1.5 tbsp. spoons;
Salt - 5 tbsp. spoons (with 1 tablespoon for marinade, and 4 for cabbage);
Vinegar - 4 teaspoons;
Sugar - 4 teaspoons;
Bay leaf - 1 pc.;
Water - 1 liter.

Cooking method:

1. Clean the heads of white cabbage from the top leaves and chop with a special grater or a sharp knife.

2. Peel and rinse carrots. Grate the fruits on a coarse grater.

3. Now connect the vegetables together, add salt and dill seeds. Mix the mass with your hands and press a little so that the cabbage gives juice. Cover with a plate and leave alone for 2-3 hours.

4. After 2 hours, drain the resulting juice from the pan into another container. From it we will cook the marinade. We need 1.5 liters. Accordingly, if the juice turned out less, then add the required amount of water. Next add salt and sugar. Put the marinade on the fire and bring it to a boil, and when the liquid boils, remove the foam and pour in the vinegar essence.

5. Turn off the heat and quickly prepare the jars. Rinse them thoroughly, and put spices on the bottom. Then tightly pack the cabbage with carrots and pour hot marinade over. Cover the containers with lids and sterilize the jars (1 liter - 30 minutes; 0.5 liter - 20 minutes).

Place a clean tea towel in the bottom of the pot to prevent the jars from exploding.

6. Then roll up the glass pieces and flip them down onto the lids. Wrap with a blanket and leave to cool completely. Store in a pantry or cellar.

Delicious cabbage with beets: a recipe for cooking in a jar

Now I propose to close a couple of jars for you using the photo recipe described below. The appetizer is obtained as in Korean. Since garlic, pepper and beets are added.

Ingredients:

White cabbage - 2 kg;
Large beets - 1 pc.;
Carrots - 2 pcs.;
Garlic - 2-3 cloves;
Water - 1 l;
Sugar - 120 gr.;
Vegetable oil - 100 ml;
Vinegar 9% - 150 ml;
Salt - 2.5 tbsp. l.;
Peppercorns - 4-5 pcs.;
Bay leaf - 2-3 pieces.

Cooking method:

1. Rinse and dry the head of cabbage. Remove the top and damaged leaves. Next, finely chop the fruit. Carrots and beets must first be peeled. Then rinse under running water and grate on a coarse grater. Peel the garlic and cut into thin plates.

2. Now mix all the vegetables together and put them in a clean jar.

4. And as soon as the liquid boils, then pour vegetable oil and vinegar. Stir the mixture well and remove from heat. Pour the hot marinade over the vegetables in the jar. Leave the blanks at room temperature until completely cooled, while covering the jars with lids

6. And then close the containers and put them in the refrigerator for 24 hours. After the specified time, a crispy snack can be served at the table, or stored further in the refrigerator.

Marinated cabbage for the winter with tomatoes

Very often, acetylsalicylic acid is used as an acidic base for brine. Someone considers it harmful, and someone, on the contrary, is an excellent tool for pickling. In any case, you need to try, and then argue.

I bring to your attention such a method of conservation. We will also pickle not only one white head, but also put pepper, dill, tomatoes and garlic in jars.

How to cook delicious cabbage in 3 liter jars

Here is another interesting way to cook with horseradish. How do you like this combination? I haven't tried it yet, but I think I'll like it.

Ingredients:

White cabbage- 1 head;
Carrots - 2-3 pcs.;
Horseradish (root) - 1 pc.;
Garlic - 3-4 cloves;
Salt - 2 tbsp. spoons;
Sugar - 0.5 tbsp.;
Table vinegar - 150 gr.;
Water - 1 l;
Cloves, bay leaf, peppercorns- taste;
Vegetable oil- 0.5 cups.

Cooking method:

1. Take a good head of cabbage and chop it into thin strips.

2. Peel and grate the carrots to Korean carrots.

3. Peel the horseradish root. And then try to cut into thin strips.

4. Combine cabbage, carrots and horseradish in one large capacity. To them, enter the peeled garlic cloves, which are passed through the garlic press.

5. Now pepper the mixture and mix it thoroughly.

6. Next, prepare the marinade. Bring water to a boil, then pour in vegetable oil, add bay leaf, cloves and peppercorns. Then add sugar and salt. Boil this mixture for 2-3 minutes, add vinegar.

7. Then pour hot brine over our vegetable mixture and mix well.

8. Divide vegetables with brine into a clean jar. If you have leftover brine, don't throw it away. Since after 12 hours the cabbage in the jar will absorb the marinade, so it will need to be topped up. Then close the jar with a capron lid and store in a cool place.

Crispy pickled cabbage for the winter according to a simple recipe

In addition to the main products, very often many housewives add sour apples. The appetizer is worth your attention, be sure to try it.

Ingredients:

Cabbage - 1 head;
Apples - 2-3 pcs. (sweet and sour);
Garlic - 2-3 cloves;
Beets - 1 pc.;
Carrots - 1 pc.;
Vegetable oil - 150 ml;
Vinegar - 100 ml;
Sugar - 100 gr.;
Salt - 2 tbsp. spoons;
Water - 0.5 l;
Black peppercorns - 3-4 pcs.;
Bay leaf - 1-2 pieces.

Cooking method:

1. Remove bad leaves from the head, and finely chop the fruit itself.

2. Peel and rinse carrots and beets. Then grate on a coarse grater. Apples should also be grated. But peel the garlic from the husk and chop with a knife or garlic press.

3. Combine all vegetables in one container and sprinkle with black pepper.

4. Now prepare the marinade. Pour water into a saucepan, add salt and sugar. Then bring the liquid to a boil and pour in the vegetable oil and vinegar, put the bay leaf and peppercorns, mix.

5. Pour hot marinade over our vegetable mixture.

You can pickle cabbage with vegetables in a large container or immediately in a jar.

If you pickle immediately in a jar, then cover it with a lid and leave to cool at room temperature. Then store in a cool place. If the procedure was done in another container, then after cooling, transfer the salad to a clean jar and fill with the remaining marinade. Then close the lid and store it too.

Video on how to pickle cabbage in a jar like a salad

Pickled Instant Cabbage with Bell Peppers

And if the salad turns out well with hot pepper, then why not try to put in jars and sweet bell pepper. I think this is a great idea and a variety of dishes!

Ingredients:

For a 3 liter jar:

Cabbage - 2.5 kg;
Carrots - 0.5 kg;
Onion - 0.5 kg;
Bulgarian pepper - 0.5 kg;
Salt - 60 gr.;
Sugar - 5 tbsp. spoons;
Vinegar 9% - 7.5 tbsp. spoons;
Vegetable oil - 10 tbsp. spoons.

Cooking method:

1. Tear off the top leaves from the head, and finely chop the rest.

2. Pour 1 teaspoon of salt to the vegetable and rub the chopped leaves with your hands.

3. Wash the bell pepper, remove the stem and seeds. Cut it into thin strips and transfer to the cabbage.

4. Peel the onion from the husk and cut into thin half rings. Send to other chopped vegetables.

5. Peel and grate the carrots on a coarse grater. And also send to vegetables.

5. Pour salt and sugar into the mixture, grind a little with your hands.

6. Pour vinegar and oil, mix the contents. Now transfer the vegetables to clean jars.

7. Put the lids on top of the containers and put the blanks in the refrigerator. After three days, the snack is ready to eat. Or keep keeping it.

Step-by-step recipe for pickling early cabbage

Many people think that early varieties vegetables are not suitable for pickling. Even as they fit, they marinate even faster. Just do not take cracked heads of cabbage, they are not very suitable for such cooking.

Ingredients:

Fresh early cabbage - 1 kg;
Carrots - 5-7 pcs.;
Garlic - 5 cloves;
Water - 125 ml;
Sunflower oil - 125 ml;
Sugar - 125 gr.;
Salt - 1 tbsp. a spoon;
Vinegar 9% - 10 tbsp. spoons.

Cooking method:

1. Peel the vegetable from the top leaves and chop into thin strips. Transfer to a large plate.

2. Peel and rinse carrots under running water. Grate on a coarse grater.

3. Remove the husk from the garlic and grate it on a fine grater.

4. Combine all chopped ingredients with each other and remember a little with your hands so that the cabbage gives juice.

Thinly sliced fresh cucumber can also be added to these ingredients. He will not be redundant!

5. Next, prepare the brine. Pour 0.5 cup into a saucepan pure water, add sugar and salt, pour in the oil. Stir the contents and put on fire. Bring the brine to a boil and stir constantly to dissolve the salt and sugar.

6. Then remove the pan from the heat and pour in the vinegar. Stir the liquid.

7. Pour our vegetables with the resulting brine, mix them thoroughly and leave them alone for 2 hours.

8. After 2 hours, place the salad in sterilized jars.

9. Roll up the containers iron lids. Store blanks in a cool and dark place.

Cabbage marinated for the winter with slices with vinegar

Remember, in previous posts we looked at ways to cook white cabbage for the winter. So, you can also pickle this vegetable this way. Do you want such a jar? So the next recipe is for you.

Ingredients:

White fork - 1 pc.;
Carrots - 1 pc.;
Garlic - 1 head;
Water - 500 ml;
Sugar - 100 gr.;
Vinegar 6% - 100 ml;
Vegetable oil - 100 ml;
Salt - 20 gr.;
Black pepper, cumin, cloves, bay leaf - to taste.

Cooking method:

1. Remove the top leaves from the head, cut the stalk and cut the vegetable into large squares.

2. Now peel the carrots and cut them into pieces of any shape.

3. Bring water to a boil, pour in vinegar, add sugar and salt. Boil the marinade until the bulk ingredients are completely dissolved. Then put black peppercorns, bay leaf, cumin, cloves. You can also add juniper berries. Boil the mixture for 1-2 minutes.

4. Then peel the garlic and cut each clove into three pieces. Add chopped slices to cabbage with carrots and pour over everything with hot marinade.

5. Thoroughly mix the salad. Leave it to cool completely.

6. And when the vegetables have cooled, then install a plate with a load. Put the blank in the refrigerator for an hour.

7. Then spread the appetizer in sterilized jars and close the lids. Put it back in the fridge overnight. After 24 hours, the salad can be eaten.

Here we come to the logical conclusion. Although we will continue talking about cabbage in new issues. After all, the recipes for white-headed blanks for the winter do not end there. So stay tuned for new articles and visit often! Don't forget to rate and share on social media. networks.

What vegetable has been popular for centuries, becoming the object of fairy tales, riddles, songs and sayings? Of course, cabbage! It is she who is dressed in "seven clothes" and respectfully called a mistress. Modern housewives are gradually abandoned. A great alternative to traditional Russian sourdough is instant pickled cabbage.

Before enjoying the result, you don’t have to wait a few days for the cabbage to ferment. Yes, and in every house there is a room for storing the finished workpiece.

Pickled instant cabbage (daily) in a hot marinade

Do not be sad in the winter weather, but rather crunch with pickled cabbage, make up for the lack of ascorbic acid. The extraordinary taste of this dish with a pleasant sourness, complemented by sweetish notes, allows you to use it as a side dish or snack.

For one jar with a capacity of 3 liters you will need:

cabbage forks - 2-2,200 kg;
2 carrots;
garlic cloves - 2-3 pieces.

For brine:

600-650 g of water;
200 g of sugar; unrefined oil; table vinegar;
3 art. l. salt.

To prepare appetizers:

Chop the head of cabbage, chop the carrot on a grater. Mix the vegetables with your hands, mashing them until the juice appears.
Mix sugar, butter and salt in water, place on the stove. Under the boiled brine, turn off the burner. Add some vinegar.
Put the chopped vegetables in the prepared container. Pack all layers thoroughly. Place garlic cloves on top.
Carefully fill the jar hot fill. Pierce the contents of the vessel in several places to evenly distribute the marinade.
Cover with a nylon lid, leaving a small gap. Is the bank cold? Cork it in any way and clean it for storage in the cold.

Delicious pickled cabbage with bell pepper

In what combinations cabbage is not harvested! Have you tried it with bell pepper? Try it, you won't regret it. It turns out beautifully, tasty and without special efforts. Vegetables are juicy, appetizing and crunchy. And the marinade is ready to compete with them for the title of “The Most tasty preparation of the year"!

Prepare a vegetable set:

cabbage - 1-1.5 kg;
2 carrots;
sweet pepper - 1.5 kg;
3-4 garlic cloves;
2 pods of hot pepper, if you like spicy dishes.

To cook a marinade based on 1 liter of water, you will need:

sugar - 300 g;
vegetable - 250 ml;
9% vinegar - 200 g;
salt - 100 g.

Getting Started:

Grind the cabbage head with a shredder, grate the carrots and garlic cloves through a grater. Mix the vegetables by kneading them with your hands.
Free the pods of sweet pepper from seeds and partitions. Soak for 15 minutes in boiling water.
Have the fruits softened and become pliable? Stuff them with chopped vegetables.
Boil the marinade from the indicated ingredients. Fill a jar of pepper with it and cover with a lid. For pickling, 5 days is enough.

Do you want to prepare a snack for the winter? Divide into liter jars, fill with brine, pasteurize for 20 minutes, screw under iron lids.

Spicy with beets in 1 day: quick and easy

Beets are also a good partner for cabbage preparations. In addition to a sweetish aftertaste, it gives the appetizer a wonderful pink tint, the intensity of which depends on the amount of beets in the dish.

We offer you a pickling recipe for express method: no more than a day will pass between cooking and use. And at the end - an appetizing appetizer that can become the center of attention in the festive menu due to the picturesque pinkish color and unforgettable sweet and sour taste.

To prepare it, you need:

head of cabbage - 2 kg;
large carrot;
large beets;
4-5 garlic cloves.

The composition of the filling, in addition to one liter of water, includes:

salt - 90 g (2.5 tablespoons);
sugar - 120 g (5-6 tablespoons);
rast. oil - 70 ml;
vinegar - 150 ml (10 tablespoons);
5-6 peppercorns;
2-3 laurels.

Cooking process:

Grind the head of cabbage with a shredder, grate the carrots and beets through a coarse grater, cut the garlic cloves into thin slices.
Stir vegetable mixture thoroughly. Transfer it to a three-liter jar. Crush each layer with a pestle.
Boil an aqueous solution of salt and sugar with peppercorns and bay leaf. Add oil and vinegar.
Pour the hot marinade into the jar of vegetable mixture.
After 24 hours, you can try a delicious crunchy snack.

Red cabbage chunks - quick pickling recipe (3-4 days)

Do you consider yourself a connoisseur of cabbage in all its manifestations? Then you will love this recipe.

Instead of red cabbage the use of purple and red varieties of kohlrabi is acceptable.

The appetizer includes:

1 head of medium size;
2-3 beet roots;
1 garlic head;
a bunch of cilantro or dill.

Composition for marinade filling, based on one liter of liquid:

sugar - 100 g or 4 tbsp. l.;
salt - 30 g or 1 tbsp. l.;
10 peas of black pepper;
vinegar 9% - 15 g or 1 tbsp. l.

So, let's begin:

Cut the head of cabbage into large pieces, beets into smaller slices or straws.
Place the vegetables in a three-liter vessel in layers, interspersing each cabbage row with beetroot slices, garlic cloves and dill.
Cook the marinade from the ingredients indicated in the recipe. Boil it no more than 2-3 minutes.
Fill jars with vegetable mixture with boiling brine. Close the lid and keep in a warm room for 2 days. Then transfer to cold storage.
Planning to save the snack until winter? Sterilize filled jars: three-liter for 30 minutes, two-liter - 20, liter and less - 10 minutes.

Spicy Ginger Pickled Cabbage: Crispy and Juicy

Hot pepper and spicy ginger will add Asian notes to the traditional Russian preparation. If you like spicy dishes, be sure to cook a savory snack, the recipe of which we offer you.

You need:

kilogram head;
chili pod;
ginger root;
2-3 carrots.

To make a marinade, put in a liter of water:

sugar - 2 tbsp. l.;
coarse salt - 1 tbsp. l.;
soy sauce - 2 tbsp. l.;
rice vinegar - 2/3 tbsp.;
vegetable oil - 2 tbsp. l.;
coriander seeds - 1 tbsp. l.

Let's get started:

Remove the seeds from the chile pods. Cut the pepper slices into small cubes.
Chop the garlic cloves, grind the peeled ginger on a grater.
Cut the white cabbage into cubes with a side length of about 2 cm.
Grate the peeled carrots special grater for carrots in Korean.
Roast coriander seeds in a pan and crush in a mortar.
Combine brine ingredients in water. Mix them well.
Combine cabbage pieces with grated carrots. Divide the vegetable mixture into prepared jars.
Fill with brine. Close the lid. Keep cold.

Buttered Sweet Cabbage - A Quick Recipe (Like a Salad)

The popular love for sauerkraut is justified: the complex of vitamins and amino acids contained in it, magnesium, iron, zinc, potassium and iodine have a beneficial effect on the human body in the absence of other sources of replenishment.

And in pickled vegetables, most of the useful components are preserved in their original form. Sweet pickled cabbage prepared according to this recipe has long gained popularity among consumers and still does not leave the first lines of the ratings of the most popular snacks.

kilogram head;
1 carrot;
1 pod of bell pepper.

Marinade filling for half a liter of liquid:

table vinegar - 6 tbsp. l.;
sugar - 7 tbsp. l.;
salt - 1 tbsp. l. salt;
vegetable oil - 80 g.

Cooking process:

Cut the cabbage head and pepper fruits into strips, grate the carrots on a coarse grater.
Mix chopped vegetables.
Divide among prepared jars. Carefully compact the laid layers.
Bring water to a boil with salt, sugar and vegetable oil added to it. Pour in some table vinegar.
Fill jars of vegetable mixture with hot marinade. Store the cooled snack in the refrigerator under nylon lids.

After 12-14 hours, you can enjoy a juicy and fragrant dish!

Pickled cabbage with apples

hallmark the recipe is the absence of a liquid marinade, and its “highlight” is the use of apples as one of the components. It will turn out exceptionally tasty and healthy, especially for those who are on a diet.

Composition of products:

cabbage - 600 g;
onion turnip - 100 g;
carrot - 150 g;
apple - 250 g;
salt - 1.5 tsp;
sugar - 2 tsp;
vinegar - 1 tbsp. l.;
vegetable oil.

Sequencing:

Finely chop the cabbage, cut the onion into half rings, coarsely grate the carrots.
Add a little salt, sugar and table vinegar to the vegetable mixture.
Attach thinly sliced apples to the vegetables. Add a little sunflower oil to your taste. Don't forget to mix.

Georgian recipe with coriander

Every cuisine in the world boasts recipes for cooking cabbage dishes. If in Germany and Russia it is customary to ferment it, then Georgian cuisine prefers to marinate.

Georgian pickled cabbage is distinguished by the presence of beets, spicy seasonings and herbs in the composition of the dish.

To prepare a snack, stock up:

cabbage - 2-3 kg;
beetroot - 300 g;
carrots - 300 g;
1 garlic head;
1 pod of hot pepper;
parsley - 50 g;
10 peppercorns, black and allspice;
coriander seeds - 1 tsp;
2 laurel leaves.

For marinade based on 1 liter of water:

9% vinegar - 100 ml;
sugar - 150 g;
salt - 1.5 tbsp. l.

Work order:

Use a shredder for chopping cabbage, a grater for carrots and beets.
Chop parsley, garlic cloves and hot peppers.
Thoroughly mix all ingredients in one bowl.
Divide vegetable mixture among jars.
Combine all ingredients for the marinade, mix and boil.
Fill the jars with the mixed vegetables with the hot brine. Remove for three days in a cold place.

How to pickle cauliflower for the winter in jars

For classic recipes for winter preparations, cauliflower is rather exotic. However, its true lovers have long appreciated the high taste characteristics, both as part of the daily menu and in canning. Prepare for the winter cauliflower with garlic and bell pepper.

Prepare for pickling:

cauliflower;
garlic heads;
sweet pepper pods;
bay leaves;
peppercorns.

For marinade filling for 5 liters of liquid:

half a glass of salt;
a glass of granulated sugar;
1 st. l. 70% vinegar.

Let's start marinating:

Prepare the vegetables by breaking the cabbage into florets and cutting the sweet pepper into large pieces.
Place cabbage sprigs into prepared 3-liter bottles, alternating them with pieces of pepper. Add a couple of dried bay leaves, a pod of hot pepper and 3-4 chopped garlic cloves.
Pour boiling water into filled bottles. Let it warm up for about 15-20 minutes. under covers.
Are the balloons a little cold? Drain boiling water into a separate vessel, put it on gas.
Heat a solution of salt and sugar on the stove until it boils. Pour in the vinegar.

Fill the vegetable bottles with hot marinade. Roll up under the lids and cool under the covers upside down.

Assorted cauliflower in large pieces - a new recipe for 1.5 liter jars

To prepare assorted vegetables for the winter, collect all the remnants of the crop from your garden and pickle them in one jar. It will turn out fragrant, appetizing and very picturesque! After all, under the glass are collected all the colors of autumn!

Composition for four one and a half liter jars:

cucumbers - 1 kg;
ripe tomatoes - 1 kg;
cauliflower - 450 g;
hot pepper - 4 pods;
sweet pepper - 6 pcs.;
horseradish root;
Dill;
4-5 garlic cloves.

The composition of the marinade filling, in addition to one and a half liters of water, includes:

2 tbsp. l. salt;
4 tbsp. l. Sahara;
5 st. l. vinegar 9%;
6-8 peas of peppers, black and allspice;
2 laurels.

Cooking is easy:

Blanch the cabbage disassembled into inflorescences in boiling water for no more than two minutes.
Divide the fruits of sweet pepper, peeled from seeds, into 6 shares each.
In sterilized jars, place a dill umbrella, a cut garlic clove, a 3-4 cm horseradish root.
Put different vegetables there, between the layers of which put a pod of hot pepper.
Do you have a wide variety of vegetables? Complete your assortment with carrots, onions, zucchini or squash.
Pour boiling water into jars of vegetables. Allow 10-15 minutes for them to heat evenly under the lids.
Boil the water drained from the cylinders again, but already supplementing it with salt, sugar, pepper and bay leaf. Pour in some vinegar.
Fill jars of mixed vegetables with hot marinade filling.
Seal with a seamer with iron lids.

Cool under a blanket, turning the jars upside down.

Early ripening cabbage: pickled quickly in 5-6 hours

Cook pickled cabbage in a super-fast way. Already a few hours after marinating, it can be eaten. It is better to prepare an appetizer in the evening, then overnight it will reach the maximum level of its taste characteristics.

Stock up:

2 kg head;
2 carrots;
3 garlic cloves;
0.5 tsp hot pepper.

Marinade consists of a liter of liquid and:

1 st. Sahara;
0.5 st. vegetable fat;
2 tbsp. l. salt;
1 st. l. 70% acetic acid.

To pickle early cabbage:

Mix water with salt, sugar and sunflower oil. Warm up on the stove. Pour in the vinegar.
Cut the head of cabbage into pieces 3-4 cm in size. Grind the carrots through a large grater.
Put the cabbage slices in a 3 liter jar, alternating with layers of grated carrots. Pour a pinch of ground pepper on top and squeeze the garlic.
Fill to the top with warm brine. Bend the vegetables down to completely hide them under the marinade.

Is the bank cold? Take it to a cold place.

Pickled cabbage "Provencal" for 2 hours

Do you think the previous recipe broke all records for the speed at which cabbage snacks are ready? It wasn't there! Pickled cabbage with the romantic name "Provencal" will reach readiness even earlier.

Is the marinade cold? You can eat!

And this is not the only advantage of the workpiece. It also has an easy cooking process and amazing taste!

Intrigued? To make sure of this yourself, you will have to stock up:

cabbage - 2-3 kg;
carrots - 2 pcs.;
garlic - 1 head.

For filling:

1 liter of water;
2 tbsp. spoons of salt;
3/4 cup (200 g) sugar
1/2 cup (125 g) vinegar 9%;
10 tablespoons (170 g) vegetable oil

Well, the process itself:

Shred the cabbage with a shredder. Grind the carrots with a large grater. Stir.
Prepare the filling from the indicated ingredients. Add garlic to it using a special press. Wait until it boils.
Fill a hot saucepan with cabbage crumbs. Pull down.

After the marinade has cooled, the cabbage can be consumed. Keep snacks in the refrigerator. If you can't eat it all in one go...

apple cider vinegar recipe

This recipe is not much different from the classic options. Is it that it prescribes to be used as an oxidizing agent Apple vinegar.

This natural product is rich in minerals and trace elements, and also contains acetic, oxal-acetic, lactic, citric acid, enzymes and vitamins A, C, E, P, group B. Its benefits for the human body are in anti-inflammatory and analgesic qualities.

127 kcal

Proteins: 1.7 g

Fats: 10 g

Carbohydrates: 8.1 g

1 hour. 20 minutes. Video recipe Print

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Pickled cabbage is delicious crispy - a welcome snack on any table both on holidays and on weekdays. Of course, many people prefer sauerkraut, which is prepared thanks to natural fermentation. Sauerkraut is cooked for several days, but what if tomorrow is a holiday? Here you will come to the rescue and recipes for quick pickled cabbage.

Today we will delight all lovers of pickled cabbage with cool quick recipes.

You can pickle cabbage for the winter and twist it into jars. Our recipes are quick, you can eat such cabbage the very next day, i.e. after 8-12 hours. It keeps well in the refrigerator for up to a month. True, this rarely happens, since usually everything is quickly eaten, it is very tasty!

You can cook it for any holiday, whether New Year, Birthday or March 8, and just for gatherings with friends.

Everyone is worthy of attention - the cabbage turns out to be crispy, sweet and sour or a little spicy, it all depends on the set of spices and the amount of sugar that you put in when cooking. As always, you can adjust the taste yourself. Choose to your taste, but rather gradually try all the pickled cabbage recipes!

Delicious pickled cabbage (hot method) - you will lick your fingers

simple and quick recipe absolutely accessible to everyone, do it at least every day. And the output is very delicious cabbage just lick your fingers. The set of products is the simplest.

Crispy Cabbage Secret: choose dense juicy forks of white cabbage for pickling

2 kg white cabbage
150 g carrots (1 pc.)
5 garlic cloves

1 liter of water
2 tbsp. spoons of salt
2 table. Spoons of sugar
3-4 pcs. allspice
8-10 pcs. black peppercorns
4-5 pcs. carnations
2 pcs. bay leaf
150 ml apple cider vinegar (6%) or 100 ml table vinegar (9%)

Cooking step by step:

Rinse all vegetables well under running water, dry

Cabbage should be thinly sliced. The easiest way to do this is to use a sharp kitchen knife, cabbage is thinly cut very easily. If you don't love manual work. You can use a food processor or a special grater-shredder or vegetable cutter. The main thing is to cut the cabbage thinly.

Peel the carrots and chop into thin sticks. The easiest way to do this is on a grater for Korean carrots. If it is not there, just grate it on a coarse grater, this does not particularly affect the taste

Mix cabbage and carrots in a bowl. DO NOT wrinkle! Our goal is to distribute carrots and cabbage evenly.

Peel the garlic, wash and cut into thin slices.

Preparing the marinade:

Boil water in a saucepan and add all the spices: salt, sugar, black and allspice pepper, cloves, parsley.

Let it boil for 4-5 minutes so that the spices give their flavor to the brine and the sugar and salt dissolve completely.

Turn off the heat and add vinegar and chopped garlic. Mix the brine well. Lavrushka can be removed from the brine, but if you like the spicy taste of bay leaves, you can leave it. For my taste, with a long stay in the laurel brine, the brine becomes too tart and the bright taste of the bay leaf interrupts the taste of not only the rest of the spice, but the whole dish, so I always remove it.

Pour cabbage with hot marinade, cover and let cool.

We lay out the cabbage along with the brine in a 3-liter jar or in a large saucepan. We send it to the refrigerator for the night. In order for the cabbage to be in brine all the time, you can put an ordinary nylon lid in the jar, and just a plate of a smaller diameter in the pan. Our goal is to keep the cabbage in brine all night, we don’t need oppression.

The cabbage is ready to eat the very next day!

Pour it with vegetable oil, sprinkle with a green onion, you will get the perfect appetizer and versatile salad - delicious, juicy and crispy!

After 2-3 days, pickled cabbage according to this recipe will become even tastier!

Cabbage pickled with bell pepper - a quick recipe

I love bell pepper very much, so any dish in which it is for me a priori cannot but be tasty. So pickled cabbage with it turns out amazingly tasty! Be sure to cook it!

Products:

1.5-2 kg white cabbage (1 medium fork)
300 g bell pepper (2 pcs.)
250 g -300 g carrots (2 medium)

1 liter of water
1 table. heaping spoon of rock salt
2-3 table. spoons of sugar
10 ml vinegar essence (70%) - 1 dessert spoon

Cooking:

1. Wash the cabbage, remove the top leaves.

2. Shred the cabbage thinly with a sharp knife, grater, vegetable cutter or food processor.

3. Wash carrots, peel and grate on a coarse grater

4. Bulgarian pepper take thick, fleshy, fragrant. It is necessary to wash it, cut it in half and remove the seeds and petiole. Cut the pepper into thin long pieces - straws

5. Put in a large saucepan and mix carrots, bell peppers and cabbage.

6. Wash a three-liter jar well, put our vegetable mixture there, lightly tamping.

7. No need to crush. We fill the jar not to the top - you need to leave room for the marinade

Preparing the marinade:

1. Pour the required amount of water into the pan, put salt and sugar. We are waiting for the brine to boil, occasionally stirring with a spoon.

2. When it boils, turn off the heat and add the vinegar, stir well so that it is evenly distributed in the brine.

3. Pour our cabbage with this hot brine. Leave to cool completely on the table.

4. When the jar has cooled completely, put it in the refrigerator overnight. After 8-12 hours, pickled cabbage with bell pepper is ready!

5. Put it on a plate, pour over with sunflower or olive oil and invite everyone to the table! Bon Appetit! Bulgarian pepper gives pickled cabbage a unique taste and aroma!

Cabbage marinated with ginger and bell pepper

This is the perfect winter kale salad. It also has bell pepper. It combines all the benefits of vegetables and ginger. Its piquant, moderately spicy taste gives amazing notes to ready-made pickled cabbage. Love pickled ginger? What about cabbage? Surprise your guests.

Products:

1 fork of cabbage (1.5-2 kg)
200 g carrots (1 medium)
60 g ginger root
5 garlic cloves
2 bell peppers

1.4 liters of water
3 tablespoons of salt
4-5 tablespoons of sugar
4 tablespoons vegetable oil
0.5 teaspoon ground black pepper
2 bay leaves (optional)
150 ml apple cider vinegar (6%) or 100 ml 9% table vinegar

Cooking:

Chop the cabbage in any convenient way - with a grater knife or vegetable cutter.

Peel, wash and grate the carrots into strips - for Korean carrots or just on a coarse grater.

Wash the bell pepper, remove the seeds and cut into thin strips.

Wash and peel the ginger root and cut into thin circles, it is most convenient to do this with a vegetable peeler.

We put everything in a saucepan or in a large deep cup and mix so that the vegetables are evenly distributed

Cooking marinade:

Boil water in a saucepan with spices, sugar and salt for 3-4 minutes. Turn off, add vinegar. We mix.

Pour hot brine over vegetables. They must be completely in brine.

We cover with a plate of a smaller diameter so that everything is immersed in the brine. If necessary, put a small oppression - 0.5-1l jar of water.

Close the pan with a lid and leave at room temperature until completely cool. Then put in the refrigerator.

A day later, cabbage marinated with ginger and bell pepper is ready! It can also be stored in the refrigerator for 1 month, but, as a rule, it is eaten much faster!

We put it on a plate, pour over with oil and enjoy the spicy taste of pickled cabbage with ginger - just fabulously delicious! Try it!

Gurian cabbage - marinated with beets (spicy)

This pickled cabbage has a very interesting taste - juicy, crispy spicy cabbage, and even bright and beautiful - a real table decoration for the holiday! It is ideal to serve it with meat or with or rice. Take cabbage elastic, juicy, with dense forks, preferably winter varieties.

1 kg white cabbage
150 g beets (1 pc.)
150 g carrots (1 pc.)
3-4 garlic cloves

For marinade:

500 ml water
1 table. heaping spoonful of salt
100 g sugar (0.5 cup)
4-5 allspice peas
4 cloves
100 ml vegetable oil (0.5 cup)
0.5 cup apple cider vinegar (100 ml) or 65 ml 9% table vinegar
1 PC. bay leaf
0.5 tsp. tablespoons ground red hot pepper or! fresh pod

Cooking.

1. Peel the cabbage from the integumentary leaves, wash.

2. Cut into squares with a side of 2-3 cm. If you like larger, you can cut larger, even 5-7 cm, but then it will marinate longer in time.

3. Fold in an enamel pan.

4. Peel, wash and grate the carrots on a coarse grater or grater for Korean carrots.

5. Send to the cabbage.

6. Wash the beets, peel and also grate and send to the cabbage.

7. Next, clean the garlic. We cut the garlic in large circles and send it to the pan with vegetables. If you do not like the bright taste of garlic in cabbage, you can not cut the garlic, but put the whole cloves, then its taste in the cabbage will be thinner, barely perceptible, and in addition you will also have pickled garlic cloves.

8. Mix vegetables with your hands. Don't wrinkle!

Cooking marinade

1. Pour water into a saucepan, add butter, sugar, salt and all other spices.

2. Heat, bring to a boil and boil for 3 minutes. Switch off and add vinegar. Stir so that it disperses throughout the brine.

3. Pour cabbage with vegetables with this fragrant hot marinade.

4. From above we put a plate on it with a jar of water, 1 liter of the jar is enough.

5. Marinade will not be much at first - it will not cover the cabbage. But as the vegetables cool, they will give up their juice (salt and sugar will do their job).

6. Leave under oppression at room temperature for one day. If cut larger, then for 2 days. During this time, enough juice will stand out and there will be a lot of liquid. The cabbage will turn a pink beet color around the edges.

7. Together with the marinade, put the cabbage in a jar and send it to the refrigerator for storage.

8. Gurian cabbage turns out to be amazingly tasty - crispy, moderately spicy and beautiful!

You can always adjust the amount of spices to your taste - if you like it spicier, put more red pepper, if you don't like bay leaves - you can not put it. You are the hostess in the kitchen - you can adjust any recipe to your taste, that's the beauty of home cooking.

This cabbage is eaten very quickly, men especially love it - a great snack for any holiday!

Another option for cooking Gurian cabbage (video).

For those who like to pickle cabbage in large pieces:

Pickled cabbage with carrots, apples and bell peppers with vinegar - very tasty

Products:

2 kg white cabbage (1 medium fork)
2-3 pcs. apples
2 pcs. carrots
2 -3 pcs. fleshy bell pepper
4 cloves of garlic (optional)

2 liters of water
4 table. spoons of salt
200 g sugar
10 pieces. black peppercorns
4 things. allspice peas
3-4 pcs. carnation buds
2 pcs. bay leaf
1 chili pepper (optional)

Cooking

1. Cabbage according to this recipe can be chopped in different ways - in large pieces or thin strips. We chop the cabbage.
Wash and clean all vegetables.

2. Bulgarian pepper cut into thick strips.

3. Carrots can be cut the way you like best - into strips or circles.

4. Cut the garlic into slices or cubes.

5. Spicy pepper cut into circles if you want a spicy cabbage. If you do not want, you can not add it, and without it it will turn out very tasty.

6. Put the cabbage in a saucepan with vegetables in layers. That is, we put the first layer of cabbage, then carrots, then bell pepper, sprinkle with garlic and then hot pepper.

Make a marinade

1. Pour water into a saucepan and boil, put all the spices and sugar with salt, except for vinegar. Let it boil for 5 minutes. Switch off. Add apple or table vinegar and mix everything

2. While waiting for the brine to boil in a saucepan, take care of the apples.

3. Cut the apples into 4 pieces and remove the core, cut each quarter into 2-3 more pieces. Put the apples in a saucepan with cabbage and vegetables.

4. Pour everything with hot brine, remove the parsley.

5. Cover with a plate so that the vegetables are all in the marinade. Close the lid, let cool and refrigerate for 2-3 days.

After the set time, pickled cabbage with apples and vegetables will be ready! Delicious, juicy and crispy with tender bell peppers and apples

Pickled cabbage in Georgian (video)

An interesting dish, any Korean cabbage can be pickled: white, Beijing, cauliflower.

When cooking, always keep in mind the fact that the cabbage according to this recipe is never finely chopped. On the contrary, it is cut quite large or even squares. And carrots, of course, are three on a grater for Korean carrots.

Important: Pickling cabbage does not take place in brine, but in hot oil with spices, to which vegetable juice is then added.

Products:

1 kg white cabbage
1 large carrot
100 ml vegetable oil
1 teaspoon salt
1 teaspoon ground coriander
2 teaspoons of sugar
0.5 tsp. tablespoons of cumin, allspice and hot pepper

Cooking:

1. Wash the cabbage forks, remove the outer leaves.

2. Cut cabbage into squares:

3. Place in a saucepan and crush lightly to release the cabbage juice. Don't overdo it!

4. Wash, peel and grate the carrots for Korean carrots. If it is not there, then simply grate it on a coarse grater or cut into thin long, narrow strips. It doesn't really affect the taste, only the appearance.

5. Wash, peel and pass the garlic through a crusher, mix with grated carrots.

6. Vegetables are ready. It remains to make the marinade.

Marinade for Korean carrots - hot oil with spices.

1. Heat vegetable oil in a frying pan until lightly smoky. Immediately turn off the heat and add spices, except for vinegar, mix and pour hot oil with spices into a mixture of carrots and garlic, mix.

2. We combine carrots with garlic and spices and white cabbage, pour over with vinegar and mix well. We cover the cabbage with a plate and put a load on top - a 1 liter jar of water.

3. Leave at room temperature for 12 hours to marinate.

Everything! Korean pickled cabbage is ready! Bon Appetit. You can store it in a closed glass jar in the refrigerator.

Bon Appetit!

Pickled cabbage Provencal in 3 hours - a classic instant recipe

This is a quick classic way to pickle white cabbage. The recipe is very simple and quick, and the cabbage turns out to be unusually tasty and fragrant.

Products:

1 kg white cabbage
150 g carrots (1 pc.)
150 g bell pepper (1 pc.)
1-1.5 tsp. a spoonful of salt
50 g sugar
200 ml water
60 ml vegetable oil
1 bay leaf (optional)
1-2 garlic cloves
2-3 pcs. allspice and black peppercorns
40 ml table vinegar 9% (2 tablespoons)

Cooking:

1. Peel the cabbage forks from the top integumentary leaves, wash thoroughly.

2. Finely chop the cabbage with a knife or a combine.

3. We put it in a large saucepan, since it takes up a rather large volume when chopped.

4. Sprinkle with salt and sugar and mash the cabbage so that it becomes a little transparent and gives juice. But without fanaticism, otherwise it will be too soft when ready, and we need crispy cabbage.

5. Wash the sweet bell pepper, remove the seeds and cut into thin long sticks - straws.

6. Wash the carrots, peel and also cut into thin strips or grate.

7. Peel, wash and chop the garlic - cut with a knife or pass through a press and send to the pan with vegetables.

8. Add hot boiled water, vegetable oil and vinegar to the pot with vegetables. Mix well so that the taste is evenly distributed. You can taste for salt and sweetness and add sugar and salt if needed

9. Press the cabbage tightly with your hand. Cover the cabbage with a plate so that the cabbage with vegetables is completely in brine, put a liter jar of water on top of the plate and send it to a cool place - in the refrigerator or on the balcony (to the loggia), if it is autumn or early spring outside for 3-6 hours.

The minimum cooking time for Provencal cabbage is 3 hours, but 5-6 hours is better. The longer it marinates in brine, the tastier it becomes. For storage, transfer tightly into glass jars and store in the refrigerator.

Cabbage turns out very tasty, crispy, fragrant. You can optionally add your favorite spices - cumin, cloves or coriander. But our recipe is the easiest and fastest, and the cabbage turns out amazingly tasty and crispy.

Secrets of cooking delicious pickled cabbage

Forks of white cabbage should be taken elastic and dense, then pickled cabbage turns out to be tasty and crispy.
The time of pickling cabbage depends on the method of cutting: the thinner the cut, the less time is needed.
For pickling, apple cider vinegar or table vinegar of various concentrations is used, and you can also pickle with lemon juice, or citric acid diluted in water.
Any spices for pickling cabbage are used - the most beloved, usually it is various peppers peas, garlic, bay leaf, cloves, you can use turmeric or special kits for Korean carrots.
It is better to remove the bay leaf from the marinade after cooking and not leave it in the cabbage, otherwise it will become bitter and the taste of the lavrushka will be too bright and dominant. But if that doesn't bother you, you can leave it.
Together with cabbage, you can pickle vegetables and fruits: bell peppers, carrots, apples, grapes and cranberries. Cabbage acquires a very rich taste. You can always create your own unique recipe!