Instant Pickled Cabbage: Quick and delicious recipes. Quick Pickled Cabbage with Vinegar

19.10.2019

Hello guests and subscribers of the blog site!

Time flies so imperceptibly that autumn has already come once. It's time to go on your own again garden plot and shoot new harvest vegetables. Today I propose to make pickled cabbage, because we talked about it in the previous issue. Consider this time, only the fastest cooking recipes. Surely they will be delicious too. We will learn to conquer everyone from the first spoon.

Making this salad is easy and simple. At least for every day, at least roll it into glass bottles, that is, for the future. This note will definitely help you with this. It presents options for all occasions, so that you can try it right today in a couple of hours. Or, if you are already thinking about harvesting for the winter and you have a mountain of vegetables on your balcony. Then, too, 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 pelyuski or chopping into special grater. There are many options on how to do this correctly. And all of them are clearly good, especially when it is already a cold season outside. And once you climbed into the cellar and took out a jar with 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 used to see 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 stop in more detail and start creating and conjuring, using only the best and proven methods.

I think that any hostess, whether a beginner or already an avid one, should be able to cook such a pickled charm in her arsenal. In the last issue, we made all kinds of salads. And now the time has come when the time for preparations is in full swing.

So, how to cook such a cabbage and manage to do it at the same time instantly, and even tasty. It will help, as always, a simple recipe that helps me always and 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 dwell in more detail. So look for suitable option and get down to business. After all, you can make such a salad right today and feed it from the belly with young 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 IR - 2 pcs.
vinegar essence 70% - 2 tbsp
pepper sweet pea— 6 pcs.

Stages:

1. Inspect the head, remove all dried and flabby leaves. Then start cutting, cut it in half, take out the stalk, and divide it into pieces depending on the size. It is enough to do this in 6-8 parts.

After that, put the pieces in a deep container and proceed to the next step of work.

2. So, start preparing a special filling, mix salt and granulated sugar in a cup, pour warm or hot water and stir. As soon as the bulk ingredients dissolve, then feel free to add vegetable sunflower oil.

3. Wait about half an hour, you need the marinade to come to room temperature and immediately pour vinegar essence. Then add bay leaves, peppercorns, and mustard seeds to bring in an even more interesting flavor. Stir and let stand 5-10 minutes.

4. Then chop the peeled garlic cloves with a sharp knife. Or you can use a fine grater. Sprinkle garlic over chopped cabbage and immediately pour in the prepared cold marinade.

5. Now come up with oppression, for this you can take any plate or lid and put a jar of water on it or something that is very heavy. Leave to marinate on the table at room temperature for several days, approximately 2-3 days.

7. As well as fresh or Korean carrots. In general, think of serving and treat yourself to health! She leaves the table at the age, especially if she is standing near a young home-made potato. Happy discoveries, friends!

Instant pickled cabbage - well, a very tasty recipe for a 3 liter jar

Now, as promised, we move on to the next option, which will allow us to put the cabbage in a special way in glass containers and store it in a cool place for a long time. With all this, the workpiece will turn out to be unrealistically tasty, that 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 exceptionally cold.

But, and there are also super-cool options, where the cabbage is poured with boiling oil so that it is soaked with all the aromas of spices, I remembered the Korean version. Lately, he's been fascinated by everyone more and more.

Often we sauerkraut (if oppression is put on vegetables and they stand at room temperature for a couple of days with salt), and we say that we pickled it. Personally, I think that here, who is used to it. But, however, all the same, preservation makes the white billet sweetish and does not smell of sourness. In general, how many people have so many opinions.

In any case, the secret of pickled cabbage is in the marinade. For information on how to cook it correctly and when exactly to fill it, read this step-by-step instruction below.

We will need:

cabbage of any kind
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. When it boils, pour in the vinegar, boil. Cool to room temperature.

2. Chop the cabbage, grate the carrots. Mix these two vegetables in one bowl.

3. And start bookmarking the jar. Do it with little effort, tamp. Then pour in the cooled marinade to the very brim.

4. Screw the workpiece tightly and hermetically, after 8 hours you can try it. It is 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 make so many flavors that you will try new masterpieces every time.

This recipe is from the category of fast and very tasty, due to the fact that the cabbage here is placed in a liter jar and after 24 hours you can try it.

Did you know? For original taste you can use coriander and ground pepper, and instead of vinegar - citric acid.

Well, if you are not friends with such spices, then read the note below, in it you will find cabbage recipes with other leaves, such as apples or beets. Definitely recommend trying all of these. simple ways cooking. And choose your one and only. But I think that 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
Carrot - 1 pc.
Bay leaves - a couple of pieces.

For 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 chop it on a super grater, which can easily cope with this task. Usually such devices are found in any home. Do the same with carrots, you get shavings from vegetables. Pass the garlic through a press or chop finely kitchen knife. Combine all this in one bowl and squeeze it well with your hands and stir until a homogeneous consistency.

2. Next, fill a liter jar with such a vegetable preparation, and this should be done by slightly pressing on the mass. Press right on. After a gap of 2-3 cm, add coriander seeds (you do not need to grind them), then again cabbage with carrots and so on. Once everything is laid, pepper on top and put the parsley.

3. Now you need to bungle hot pickle. Pour salt and sugar into boiling water, stir and simmer until the ingredients dissolve. After put citric acid. It will dissolve in two counts. Turn off and run to fill the jar to the very top.

4. As you can see, the grains may float to the surface slightly, as 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 in 12-16 hours.

5. But, truly, this old and wonderful recipe says that it is necessary to withstand such charm 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 squeeze it out gently with your hands or a spoon, and then flavor it with oil.

Pickled instant cabbage for the winter in jars

As promised, a wonderful recipe that will give you new sensations in taste, as it is prepared exclusively with sour apples of the Semerinko variety. It is in these that there is a lot of acid and they will only speed up the canning process. Who would have thought, but it is.

Cool idea! And instead of vinegar essence, freshly squeezed lemon juice is taken here. Comes out awesome! 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. Take too much salt the dish, take a little, generally turn sour and be soft and loose in structure. The main thing is to get a crispy texture. Therefore, 5 kg of cabbage is usually put on 100 g of salt.

Pass this option from generation to generation, let it become one of your favorite and unique. Good luck.

We will need:

for 1, 2 and 3 liter cans:

salt - 2-3 tbsp. l
water - 250 ml
any cabbage, shown on white cabbage - 2 kg
Apple Semerinko - 2 kg
lemon - 1 pc.
coriander - optional
peppercorns - 10 pcs.
carrots - 2 kg

Stages:

1. Vegetables and fruits, as you can see, are used in equal proportions, cut into strips. Of course, if you decide to make a large batch, then take a grater, manually it will be too tiring.

Remember, all the top leaves from the cabbage should be removed and not used, otherwise you will ruin all the work.

2. Mix all chopped products with your hands and pepper in your own way. Then add coriander. But dilute the salt and juice of one lemon in water, you get such a drop dead sour pickle. Pour it into the vegetable mixture and stir.

3. Then take clean sterile jars and tightly push the prepared mixture with them. And at the very end, lay whole leaves of cabbage right upstairs. Cover with nylon lids and lower into the cellar for long-term storage. If you want to try it today, then wait in the heat for 24 hours, and eat to your health!

Canned cabbage with Korean seasoning pieces

The author of this story called this appetizer a bomb. Indeed, if you have not yet tried this charm, then you are clearly not in the subject. After all, it is unrealistically tasty, and it will not be difficult to make. Dedicated to all gourmets of spicy cuisine, by the way, according to this principle, you can do and, and even.

You will need the following product components for this work. Don't forget the seasoning Korean salads, it will obviously be better with her. Take it around 1 tsp

But for the marinade the following:

Pickled cabbage with bell pepper - very tasty in a jar

I think when autumn is in the yard, we are ready for anything so that the vegetables do not go to waste and we begin to think and think. And then they come different kind thoughts, such as how to combine several components at once. Why not. See what an exquisite and elegant appetizer came out of the sweet bell pepper with cabbage and carrots. Crunch on health!

Complement your lunch or dinner, and also serve at a feast or at

We will need:

Stages:

1. Wash and dry all vegetables paper towel. Release the bell pepper from the core and stalk, peel the carrots. And chop all the vegetables into thin sticks. By the way, you can grate the carrots on a coarse grater.

2. Now take care of the marinade. Dissolve salt and sugar in water, then pour vegetable refined sunflower oil. Bring this mixture to active seething, pour in the vinegar.

3. Now knead all the vegetables with your hands in a bowl.

4. Then transfer the vegetable mass to a clean jar. And lightly tamp to make it tight. 1.5 liters of lettuce came out. Pour hot marinade over each bowl. dress up plastic lids and cool, then place on the middle shelf in the refrigerator.

One more tip! It is best to do such a preparation from yesterday, and in the morning, you can already taste it.

4. It turned out very beautiful, and most importantly, this dish is juicy and fragrant. Your family members will definitely appreciate it. Bon Appetit!

Korean pickled cabbage

Everyone knows that a couple of years ago, and maybe decades, it was very difficult and time-consuming to ferment or pickle cabbage. But, as they say, nothing stands still. Previously, people harvested vegetables in tubs or barrels. And now everything has become much easier. I don’t know who, but one probably smart chef came up with such an extravagant serving in order to somehow stand out among 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 spicy food. After all, they all whet the appetite and give a boost of energy.

We will need:

Stages:

1. Chop the cabbage with a vegetable cutter. And pour salt and sugar directly into it. Start pressing it with your hands until the juice stands out.

Drive the carrots through a special grater for Korean carrots. Squeeze the garlic through a press. Stir.

2. Heat vegetable oil in a pan until light smoke. Then add red ground 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 such 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. Such a yummy came out. Hope you like it too. Enjoy!

Crispy and juicy cold pickled cabbage

As you can see, most of the previous recipes used hot marinade for cabbage, but in this one we will use cooled one. The result is also delicious, with a slight spiciness, and it also has a garlic flavor.

We will need:

Stages:

1. First of all, make a marinade, take half a liter of water and place in a saucepan, then take about 5 tablespoons of sugar, 1 tablespoon of salt and two bay leaves. For charming notes, also throw in cloves and two types of pepper, allspice and black peas. Boil this potion and cook for 5 minutes.

2. Chop cabbage, grate carrots on a coarse grater or Korean grater. Chop the peeled garlic cloves into small pieces. Mix everything.

If the cabbage is chewy, then remember it with your hands until the juice is released.

3. Now pour the cabbage directly in the bowl with the marinade and stir. Put the press and let it stand in this position for about 30 minutes. After the time has passed, the vegetables will settle down, as it should be. For storage, you can transfer to a jar or store it in a saucepan.

4. You can eat already 1 hour, but it is better to wait 1 day. Decorate green onion. Here is such a 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 simple recipe? Then it is in front of you, I want to demonstrate exactly it, since here you don’t need to tediously chop cabbage into thin shavings for hours. And it will be enough to use a knife, as the vegetable will be cut into pieces.

This great appetizer will help you diversify your festive table and hit everyone. In addition, it can easily be packed in jars, and in winter you can take it out and try it.

In winter, you obviously can’t pull this salad by the ears. Ah ha. So, get to work.

We will need:

for 4 cans 3 l:

head of cabbage - enough for a jar
garlic - head
Bulgarian sweet pepper - 3-4 pcs.
carrots - 3-4 pcs.

For 2L 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 pieces.
cloves - 6 pcs.

Stages:

1. Carefully cut the cabbage into arbitrary pieces so that they fit comfortably into a three-liter jar. Carrots can be cut in any way, circles or sticks, as well as straws. Bulgarian pepper is not finely chopped, but cut into halves. Peel the garlic and cut into slices.

Did you know? Hot peppers and apples will bring an unusual note.

Thus, in random order, throw all the vegetables into sterile jars.

2. Make a marinade, pour a glass of granulated sugar and salt into the already boiling water, stir. Put cloves, peppercorns and bay leaves, pour in 9% vinegar and boil. Immediately turn off the pan and pour this brine to the very top of the jar.

3. Close the metal caps under special key. Leave the blanks to stand at room temperature for 2 days, and then put them in a closet or a cool room for storage.

Spicy sweet cabbage with beets and garlic

I also want you to add such an interesting and unusual option pickles with beetroot. After all, it is this vegetable that gives an unusual taste, and also makes the appetizer even more beautiful. After all, cabbage becomes and is colored in purple. And carrots will make this dish sweeter. In general, the gourmet is still the same.

In fact, this recipe refers to Georgian cuisine. In more detail, we will consider next time in a separate article. And now I propose to take this into service.

We will need:

for a 1 liter jar:

Small beets - 1 pc.
Carrot - 1 pc.
White cabbage - 0.7 kg
Coarsely ground table salt - 1 tbsp
Water - 750 ml
Onion - 1 head
Garlic - 10 cloves
Red ground pepper - a pinch

you can take a 2 and 3 liter jar, then increase the ingredients in the right proportions

Stages:

1. Peel the beets and carrots from the skin, pre-wash in water. Then chop everything, beetroot into half rings along with onions, and it is better to cut carrots into suns.

2. Chop the cabbage into rags, that is, into small pieces, of any size.

3. Then start stacking in a 1 liter jar, and you need to do this in layers. Put onions at the bottom, after cabbage, beets, cabbage again and the final layer - carrots.

3. Now pour a tablespoon of salt with a large slide on top, plus a pinch of red pepper and fill it with plain water, boil it in advance and cool it to 40 degrees.

Put on a capron cover and leave in a warm place for 3 days. And then take a sample, gentlemen. Looks just gorgeous.

Cabbage salad for the winter - recipe "Lick your fingers" with cucumbers

Do you want to make a vegetable duet or trio? So why not immediately combine tomatoes, cucumbers and cabbage in one jar. It will look just great, and most importantly, very, very tasty.

This is interesting! Our ancestors called cabbage the third bread. So let's not break tradition.

Such a salad is popularly called Kuban, it has been really tested for decades. And by the way, the peculiarity of this dish is that it is prepared without sterilization and without garlic.

We will need:

For 5 l - vegetables 1 to 1, that is:

carrots - 1 kg
tomatoes - 1 kg
cabbage - 1 kg
bell pepper - 1 kg
onion - 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 sugar to it and then salt (half of the total). Start kneading with your hands until the juice is released.

head onion chop into half rings, but grate the carrots on a coarse grater. Chop the bell pepper into chunks. Combine all vegetables in a bowl and add sunflower oil, sugar and salt. Stir. Next add bay leaves and peppercorns. + 50 ml of vinegar. Mix thoroughly with a wooden spatula.

3. Leave the salad to marinate. You will see juice in an hour. You can already use. But, if you are doing it for the winter, then bring the whole mixture to a boil over medium heat and cook for 8 minutes. Then pour in the rest of the vinegar 100 ml and continue cooking for 1 minute.

5. Twist the lids on. Turn over to the other side with the lids down, put on a fur coat and let the jars cool, and after 24 hours take them to the cellar.

As you can see, additional heat treatment no one was produced, the result will definitely surprise and delight you. Enjoy!

Pickled cabbage rolls with carrots for the winter

Well, and another autumn exclusive, these are cabbage rolls or you can call it whatever you like, rolls. There is nothing difficult, but the gourmet looks unrealistically beautiful, use it as a ready-made snack at any solemn event. Find out all the details in this video.

Here is such a modest selection of autumn and winter salads came out today. I tried to find for you the fastest recipes for pickling cabbage. Hope you found what you were looking for. See you on the site.

Hello, Dear friends! Today I will introduce you to excellent recipes for delicious pickled cabbage. fast food.

It is one of my favorite vegetables. And there are already a lot of topics on my blog devoted to it. You can get acquainted as her or. And it also makes wonderful ones, not to mention stuffed with it.

No matter what I make of it, it always turns out delicious. But still, I prefer quick recipes, since in my family the peasants are too impatient, give them everything at once.

In search of new recipes for myself, I found a wonderful article about sauerkraut on the site of my colleague, there are a lot interesting options, I recommend that you familiarize yourself with them https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v-banke.html . But let's get back to our topic and try to cook a very tasty pickled appetizer.

Before you start cooking, be sure to rinse it and remove the top leaves. Since they may be too soft and have spoiled places.

This recipe is very easy and simple to make. It will take you little time, and you will get extraordinary pleasure from eating it. Such cabbage is not stored for a long time, as it is eaten instantly. Be sure to try cooking it.

Ingredients:

White cabbage - 2.5 kg
Carrots - 1-2 pieces
Garlic - 3-4 Cloves
Water - 1 liter
Vinegar 9% - 0.5 cup
Sugar - 0.5 cups
Vegetable oil - 0.5 cups
Salt - 2 tbsp. spoons
Bay leaf, black pepper and sweet peas, cloves - to taste

Cooking:

1. Chop the cabbage into strips. Grate carrots on a coarse grater. And prepare the rest of the pickling products.

2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, put salt, sugar, peppercorns, bay leaf and cloves there. Pour in the vegetable oil and bring to a boil. As soon as it boils, add vinegar and turn it off.

3. While it is cooking, knead the cabbage well with your hands until it gives juice. Add garlic and carrots passed through the press to it. Stir evenly.

4. Now you can pour the marinade over the vegetables. With the help of a pusher, tamp everything well. Cover it with a plate and place the load. Leave at room temperature overnight.

5. And in the morning you can already eat it or put it in jars and put it in the refrigerator. It turns out very juicy and crispy, and the taste is simply extraordinary.

Quick and tasty cabbage marinated in hot brine with vinegar

And this way is even faster. You can eat it in just 3 hours. Just make it in the morning and by lunchtime you will have a wonderful snack for the main course, and put the rest in the refrigerator. It won't be there for long, I assure you.

Ingredients:

Cabbage - 4 kg
Onions - 1-2 pcs
Carrots - 1 pc.
Garlic - 5 cloves
Honey -1 tbsp.
Water -1.5 liters
Vegetable oil - 200 ml
Vinegar 9% - 100 ml
Salt - 4 tablespoons
Sugar - 250 gr

Cooking:

1. Let's start with the preparation of vegetables. Chop the cabbage in the usual way: with a knife, a grater with a special nozzle or a food processor. Grate carrots on a coarse grater. Onion cut into half rings. Finely chop the garlic with a knife.

2. The next thing to do is prepare the brine. Pour water into a saucepan. Add sugar and salt to it, mix. Then add honey, mix again and pour vegetable oil into it. Stir well and put on fire. Bring to a boil and add vinegar. Leave to boil for another 20-30 seconds and turn off.

3. In the meantime, the brine is boiling, mix the cabbage with carrots in a deep dish or bowl. Next, add onion and garlic and stir again. It is better to mix everything with your hands.

4. Pour the hot marinade evenly over the vegetables and mix lightly. Then put a plate on top, press it a little so that the brine appears on top and completely covers the cabbage. Put a load on top and leave it for literally 2-3 hours to salt out.

5. After the elapsed time, remove the weight and plate. Arrange the vegetables in clean, sterilized jars, tamping down well. Close the jars with ordinary nylon lids and store in the refrigerator. It can be stored in the cold for 2 months. But in my family, it doesn’t cost that much, as it is eaten very quickly.

Pickled Instant Cabbage with Bell Peppers

According to this recipe, the cabbage turns out to be simply amazingly tasty and very crispy. So I've been cooking for many years and have never heard negative feedback. It not only cooks very quickly, but is also eaten just in the air.

Ingredients:

Cabbage - 1 kg
Carrots - 1-2 pieces
Sweet pepper - 1 pc.
Garlic 2-3 cloves
Sugar - 2 tablespoons
Salt - 1.5 teaspoons
Vegetable oil - 50 ml
Vinegar 9% - 3 tablespoons
Water - 150 ml

Cooking:

1. Chop the cabbage into thin strips, put it in a deep bowl. Add sugar and salt to it. Then mix lightly and remember it with your hands so that the juice stands out.

2. Cut the carrot into strips or grate on a coarse grater. Remove the seeds from the pepper and cut into thin strips. Put everything in cabbage, add chopped garlic and salt there. Mix everything evenly.

3. Pour boiled water at room temperature, vegetable oil and vinegar into vegetables. Mix everything well again. Cover the vegetables with a plate and place oppression on the plate. Then refrigerate for 5-6 hours.

4. And after 6 hours you can already eat it. It turns out very tasty and crispy. Can be stored in the refrigerator for up to 2 weeks in sterilized jars.

Recipe for pickled cabbage with beets and carrots: quick and tasty

If you pickle our cabbage with beets, then it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be just amazingly tasty, no doubt.

Ingredients:

Cabbage - 1 head
Carrots - 1 pc.
Beets (medium) - 1 pc.
Garlic - 4 cloves
Water - 1 liter
Vegetable oil - 100 gr
Vinegar 9% - 200 gr
Sugar - 100 gr
Salt - 2 tablespoons

Cooking:

1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm slices. Cut the garlic into slices.

2. We begin to put everything in a jar. Place 1/2 of the beets in the bottom of the jar. Then some carrots. Next, a piece of garlic and lay half of the cabbage on top, lay it very tightly. Then repeat the layers.

3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into a saucepan, add sugar and salt. Stir, put on fire and bring to a boil.

4. After the marinade has boiled, pour it into a jar. Close the jar with a nylon lid and leave to cool completely, then put it in the refrigerator. In a day, she will be ready to eat.

Pickled cabbage with vinegar, oil and carrots for a 3 liter jar

Here is another quick marinating recipe. The cabbage is so unusual and crispy that you can swallow your tongue. This salad goes very well with potatoes and fresh herbs. Once I tried to add cilantro greens there. My husband and girlfriend loved it, but I didn't. It can be seen that cilantro is clearly not my favorite green. But here everything is for an amateur.

Ingredients:

Cabbage - medium head
Carrots - 2 pcs
Garlic - 2 cloves
Water - 1 liter
Vegetable oil - 0.5 cups
Sugar - 0.5 cups
Salt - 2 tablespoons
Bay leaf - 2 pcs
Peppercorns - 2 pcs
Vinegar essence - 1 tablespoon

Cooking:

1. Chop the cabbage into strips, grate the carrots on a coarse grater. Mix everything in a deep dish, and then put in a 3 liter sterilized jar.

2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait until it boils, keep it on fire for another 3 minutes and turn it off. Then add the garlic passed through the press, vinegar essence into the pan and stir. Now pour the marinade into the jar of vegetables. Cover with something on top and leave to cool, then close with a nylon lid and put in the refrigerator.

3. In a day you can eat it. It has an amazing taste, it is very juicy and crispy. Such an appetizer will always be in place on any table.

Video on how to cook cabbage in 2 hours

Do you still have doubts and you do not fully understand everything? It does not matter, I found a very detailed and understandable video recipe. After looking at it, you should no longer have any doubts. I wrote out the ingredients, but how to cook - see for yourself.

Ingredients:

Cabbage - 3 kg
Carrots - 3-4 pieces
Garlic - 4 cloves
Water - 1.5 liters
Vegetable oil - 200 gr
Sugar - 200 gr
Salt - 3 tablespoons
Vinegar 9% - 200 gr

Well, now, I think, no one has any doubts left. You made sure that everything is prepared very simply and quickly, and the result will only please everyone. You can add your favorite herbs, such as dill or parsley, when serving.

You have become familiar with very simple and quick recipes how to cook very tasty pickled cabbage. Now it remains only to choose the option to your liking, stock up on products and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.

And I can only wish you bon appetit. Bye!

There are many ways to pickle vegetables for the winter, but one of the most popular is the recipe for pickling cabbage with vinegar. This method of preparation allows you to maximize the vitamin C contained in the product, which is necessary to fight colds in the cold season.

What is the difference between salting and marinating

The difference between the two cooking methods is quite significant. For a long time, cabbage was pickled and soaked for the winter, the products were stored by adding salt, which allowed:

accelerate the release of juice rich in sugar, thereby stimulating the effect of fermentation;
reduce the vital activity of harmful microorganisms contained in the harvested products;
improve the taste of cooked food.

But such cooking recipes require 5-10 days to complete the conservation. Significantly speed up the salting process allows the addition of table, apple or wine vinegar, citric acid. In this case, it is more correct to say that the cabbage is pickled, not salted. Significant time savings explain the reasons for the popularity of harvesting with vinegar.

Advice! Any kind can be used food acid. This will not affect the degree of preservation of salting.

Great popularity table vinegar in recipes is explained only by the fact that it is easy to find at any outlet. Therefore, the hostesses choose it. But apple cider vinegar or wine vinegar are less harmful to health.

Salted Cabbage with Vinegar

This is a standard version of the recipe that allows you to pickle cabbage with vinegar.

Ingredients:

1.5 kg of dense cabbage forks;
0.5 kg of carrots;
50 g of sugar;
40 g of salt;
1 bay leaf;
1 dec. l. vinegar essence;
water.

How to salt:

Shape vegetables into thin straws in any way possible.
Add the broken bay leaf to them and thoroughly wash with your hands so that the juice begins to stand out from the vegetables.
Wash the jar and put the salad in it. Salt and add sugar should be before the infusion of vinegar.
Boil approximately 2 liters of water. Cool slightly. Make a well in the cabbage with a knife and pour in the water. If necessary, toss the salad with a knife and add more hot liquid.
Seal the jar with a metal lid and turn it upside down. To create optimal conditions for salting, additionally cover with a warm blanket and leave for four days. Then transfer the workpiece to a permanent storage location - in the basement or cellar.

Cabbage crispy and spicy

There is a standard way to do salting. The recipe can be left in its classic form, or diversified with additional components.

Recipe Ingredients:

2 kg of cabbage;
0.4 kg of carrots;
0.4 kg of apples;
5 cloves of garlic (optional)
1 or 2 pods hot pepper(optional component);
0.5 l of water;
150 ml vegetable oil and table vinegar;
100 g of sugar;
spices (cloves, bay leaf and other spices to taste);
60 g salt.

How to salt:

Do not wash the forks, but clean them from leaves unsuitable for salting and chop into thin pieces.
Wash carrots and apples and let dry. Then pass through a grater with large holes.
Peel the garlic and pepper and cut into thin pieces.
To prepare the brine, all the remaining components are placed in one large saucepan, salted and boiled for about 7 minutes.
Mixed vegetables are tightly packed into a jar and gradually poured with hot brine.
If you plan a long shelf life, then you need to introduce 20 ml of vinegar at this stage, then roll it up with metal lids. If the workpiece is eaten quickly, then it is enough to cover it with a nylon lid and remove it for a day - after that you can try.

Cabbage Provencal

For cooking according to this recipe, you should choose juicy forks. Carrots and onions complement the appetizer well - they are added as desired. Pepper for the dish you need to choose strong and juicy. Seasonings and spices are used to taste.

Ingredients:

1 kg of cabbage;
1 large sweet bell pepper;
1 medium carrot;
1 clove of garlic;
70 ml of vegetable oil (can be unrefined);
50 g of granulated sugar;
1.5 tsp salt;
2 tbsp. l. vinegar;
150 ml of water.

How to salt:

Peeled cabbage is finely chopped and poured into a large container.
Salt, add sugar.
Pepper should be cut into thin long pieces and added to the cabbage.
If desired, you can add to the salting, chopped onion in half rings and chopped carrots on a grater.
Crush the garlic and add to the rest of the vegetables.
Thoroughly mix the vegetable components and pour in warm boiled water, vegetable oil and vinegar.
Place the salting under oppression and send it to infuse for 5-6 hours in the cold.

Salted Cabbage with Vinegar and Oil Recipe

Salting prepared according to this recipe can be used not only as an addition to the main dishes, but also in the preparation of soups or toppings in baked goods.

Recipe Ingredients:

1 kg of cabbage;
1 large carrot;
3 art. l. vegetable oil;
salt, sugar and spices to taste;
2 tbsp. l. vinegar.

How to salt:

Peel the vegetables, chop the cabbage, chop the carrots on a special grater into long and thin strips.
Boil water, sugar and salt for the brine. After the appearance of bubbles, add the necessary spices. The standard option is bay leaf and peppercorns.
After boiling, turn off and pour in the vinegar with vegetable oil.
Add the marinade to the mixed vegetables and let it brew for 1.5 hours. After this time, salting can be tasted.

Cabbage hot pickle quick way with vinegar

Using hot way salting, the cooking recipe can be significantly diversified by adding a component such as beets.

Ingredients:

1 medium fork of cabbage;
1 head of garlic;
1 beet;
200 g of sugar;
200 ml of table vinegar;
2 tbsp. l. coarse salt;
2 pcs. cloves;
4 bay leaves;
allspice and ground ½ tsp.

How to salt:

Wash and boil the beets until tender.
Cut the peeled cabbage into elongated rectangles.
Grind the cooled beets with a coarse grater.
Put in a jar in layers, alternating components: cabbage, beets, chopped garlic, bay leaf.
Prepare brine. To do this, boil water with sugar and spices, salt and add vinegar a few minutes before cooking.
Fill jars with hot liquid and add vinegar.
Cool down. After a day, you can try salting.

Advice! If you need to get a sweeter taste of salting, then you need to take beets of a very large size or several small ones.

Cabbage with bell pepper

The combination of cabbage and bell pepper is considered a classic. You can limit yourself to shredding products, or you can make salting in the form of a mixture of vegetables. Just keep in mind that in this case, the recipe will require fewer vegetables and more liquid.

Ingredients:

1 kg of white cabbage;
2 medium sized carrots;
2 onions;
several pcs. bell pepper;
100 ml vegetable oil,
100 ml of 9% vinegar;
1 st. l. topped with sugar and salt;
spices and spices to taste.

How to salt:

Vegetables are peeled and finely chopped.
Fill each pepper with the resulting salad and place in sterile jars.
Pour in brine prepared according to a standard recipe. Corked with metal lids for long-term storage.
Turn over and leave to cool under the covers. After that, they put the salting on a permanent storage place.

Salted cabbage with pumpkin

Pumpkin, which ripens simultaneously with the vegetables that make up the recipe, will help diversify the taste of the usual salting.

Ingredients:

1 kg of cabbage;
2 apples;
300 g pumpkin;
1 bell pepper;
2 tbsp. l. salt;
1 st. l. Sahara;
50 ml vinegar
spices: allspice, coriander, bay leaf;
vegetable oil for dressing.

How to salt:

Peel and chop vegetables: forks - on a shredder, apples and pumpkin - on a coarse grater. Give the pepper a straw shape.
Pour in spices, pour in vinegar. Mix thoroughly and wash the salad with your hands so that the cabbage and pumpkin release the juice.
Place the salting under oppression in warmth for a day. After that, refrigerate. The finished dish is additionally salted to taste.

Spicy cabbage with spices

The easiest way to change the taste of salting is to introduce unusual spices and herbs into the recipe.

Ingredients:

1 small fork of cabbage;
2 onions;
50 ml of table vinegar;
1 bell pepper;
2 cloves of garlic;
1 tsp allspice and black pepper;
1 st. l. coriander, ginger.

How to salt:

Clean and wash vegetables.
Chop the cabbage into narrow strips, cut the onion into half rings, pepper into small strips.
Grind the ginger and garlic and fry them together with the onion.
Grind the rest of the spices in a mortar.
Vegetables are mixed, salted, spices and sugar are added to taste. The composition should be slightly mashed to speed up the appearance of juice.
Pour in the vinegar, put it under pressure and let the salting brew for a day.

Recipe with ginger

You can salt vegetables with ginger. Ingredients:

1 kg of cabbage;
3 medium carrots;
1 pod of hot pepper;
4-6 cm ginger root;
2 tbsp. l. Sahara;
1 st. l. salt;
2 tbsp. l. vegetable oil and soy sauce;
1 st. l. coriander;
incomplete art. rice vinegar;
1 liter of water.

How to salt:

Wash vegetables under running water and peel.
Cut the forks into squares, carrots - to taste, finely chop the pepper, chop the ginger on a fine grater.
Warm the coriander and crush it in a mortar to make it fragrant.
Prepare the marinade: combine spices, salt, sugar, pour in water, sauce and vinegar, add ginger. Boil, stirring constantly.
Place cabbage in sterile jars, pour over and seal.
Store pickles refrigerated.

Recipe with apples and cranberries

Another successful culinary recipe would be salting with apples and cranberries. Ingredients:

3 kg of cabbage;
1/3 st. cranberries;
1 pc. carrots and apples;
salt to taste;
2 tbsp. l. apple cider vinegar.

How to salt:

Remove frozen cranberries from the cold.
The leaves of the head are chopped, salted and left for a while for the juice to go.
Add coarsely grated carrots.
Cut apples into thin slices and mix with cabbage. Add cranberries to it.
Pour in the vinegar and leave under pressure at room temperature for a day. After this, the salting is completely ready, but it is believed that it is better to let it stand for several days.

Conclusion

There are many cooking options, as the vegetable goes well with different foods. If desired, any recipe for salting cabbage with vinegar can be supplemented with any suitable component that significantly diversifies the taste of a salad familiar to everyone.