Quick salted cabbage with vinegar and garlic daily. Instant pickled cabbage delicious recipes

19.10.2019

Cabbage salad with vinegar is an incredibly tasty, vitamin and easy-to-prepare dish. It is also important that this salad is extremely beneficial for the body. itself is a storehouse of many vitamins and microelements, and almost all of them retain their beneficial features even in winter, after long storage.

If you want to diversify your menu, try cooking cabbage salad with vinegar. Recipes This salad is easy to prepare and at the same time very original.

It would seem that it could be easier cooking regular coleslaw with vinegar added? But such a salad will turn out amazingly tasty if you season it with a pre-prepared dressing. As a rule, salt, a small amount of table or apple cider vinegar (can be replaced with lemon juice), sunflower or other vegetable oil. Combining with vegetables, dressing makes their taste more intense and piquant, while they themselves become juicier and more interesting.

How to make kale salad with vinegar

How to cook kale salad with vinegar so that it turns out juicy and tasty ?

To prepare such a crispy salad you will need: half a kilogram of cabbage, two tablespoons of nine percent vinegar, a spoonful of granulated sugar, a little salt, fresh dill (or cilantro). Cabbage must be rid of the upper leaves, cut thinly and squeezed a little, so that it starts up the juice.

To prepare salad dressing, mix vinegar with sugar and salt them. Stir the resulting mixture until it becomes homogeneous. Pour the resulting dressing into the cabbage and mix. Next, you need to add chopped dill (fresh) to the salad and leave it for half an hour so that the cabbage is marinated with vinegar dressing.

The following recipe for juicy cabbage salad is also very easy to prepare. This requires the following vegetables and spices: cabbage (700 grams), one onion, one hundred grams of olive oil, a spoon or two of apple cider vinegar, one or two cloves of garlic, granulated sugar and a pinch of salt. Chop the cabbage or cut into thin strips, put on a large plate and squeeze well with your hands. If you have young cabbage, you just need to press it down with your hands. Cut the peeled onion into slices and mix with cabbage. For dressing, combine in a separate bowl. olive oil with vinegar and chopped garlic cloves, add sugar and salt. Add the finished dressing to the vegetables and leave for half an hour. Vegetables should be completely soaked in dressing. If you want, you can add some fresh carrots, the taste from this will be even more interesting. And you can experiment and do.

Cabbage salad with vinegar and carrots.

Such a cabbage salad always turns out juicy, with a pleasant sour taste. The dish is prepared from the following products: two kilograms of cabbage, three carrots, four hundred milliliters of water, salt (twenty grams), one hundred grams of sugar, one hundred grams of refined oil, thirty-five milliliters of apple cider vinegar.

Cabbage, which is previously freed from the top layer of leaves, must be cut into thin strips with a knife or using a special shredder. Washed and peeled, cut into strips, combine with cabbage and add a little salt. If you love the smell of dill, add dried dill seeds to your salad. Then cabbage with carrots must be crushed well with your hands so that they let the juice flow. For dressing, mix sugar with refined oil, apple cider vinegar, bring everything to a boil and pour the boiling dressing over the cabbage. Mix everything well and leave for twelve hours, because the cabbage should be well marinated. After that, the dish must be rearranged in a cold place.

Prepared according to this recipe can be stored for two weeks and its taste will not change.

Cabbage salad with vinegar and pepper

If your family loves salads, you can make an amazing kale salad with vinegar and pepper, which is considered to be out of season.

This salad can be prepared for the future for the winter, as it is perfectly stored in jars. The finished dish can be used as a side dish for meat dishes, as a snack, and even in order to cook borscht.

This salad requires the following ingredients: five kilograms of white cabbage, a kilogram of sweet red pepper, a kilogram of onions, carrots (about a kilogram), twenty-five to thirty grams of salt, three hundred to four hundred grams of sugar, half a liter of sunflower oil, half a liter of nine percent vinegar. Cabbage, peeled from the top leaves, chop into special grater. Peeled carrots grate or cut into strips. Cut the onion into half rings, and red pepper into strips. Combine the cabbage with carrots, salt and knead with your hands until the juice begins to stand out. Then you can add onion and red pepper. For dressing, mix sugar with refined oil and pour vinegar into them. Stir the mixture until the sugar dissolves, bring to a boil, pour over the vegetables with the mixture and mix thoroughly again. Ready salad should be infused for some time. If you want, you can decorate the cabbage salad with finely chopped dill. This will give the salad a more intense flavor. If you are preparing such a salad for the winter, put it in clean, dry jars and leave it in the kitchen for two days. Then the jars can be closed with nylon lids. This dish is stored in the refrigerator or other cool place.

coleslaw recipes with vinegar

Cabbage salad recipes with vinegar are so versatile that you can add almost all vegetables and even berries and fruits to them. Moreover, the fruits in the salad can be both fresh and dried. For example, you can cook cabbage salad with prunes.

To do this, you need: four hundred grams of cabbage, prunes (one hundred grams), a small carrot, granulated sugar, vinegar, a pinch of salt. Vinegar can be substituted for lemon juice in this recipe. Soak prunes beforehand. Cut the cabbage into thin strips, add granulated sugar and knead a little so that the cabbage juice stands out. After that, the juice must be drained, and prunes cut into small pieces should be added to the cabbage. Grate the carrot or cut into thin strips and also add to the cabbage. Mix all the components of the salad, salt and season with lemon juice (or vinegar). Transfer the finished salad to a beautiful salad bowl, garnish with greens or pieces of prunes.

If you want to surprise your friends and loved ones with an unusual and at the same time simple salad, cook cabbage salad with vinegar. Tasty and the original salad is obtained by adding lingonberries to it.

Cabbage salad with lingonberries turns out to be completely non-caloric, and due to the fact that it contains only healthy ingredients, such a salad is just a storehouse of vitamins, especially in the winter months. In addition, such a salad will be very useful for those who are on a diet or fasting.

So, to prepare such a vitamin salad you will need: 300 grams of cabbage, one hundred grams of fresh lingonberries, one sweet pepper (preferably red, because then the salad will look brighter and more beautiful), onion, dessert spoon table vinegar and sugar, half a spoonful of salt and a little sunflower oil. Before you start preparing the salad, you need to prepare the dressing. To do this, in a separate bowl you need to mix and lightly beat with a fork sunflower oil with vinegar, salt and granulated sugar. Black pepper can be added to the dressing if desired. While you are preparing vegetables and slicing them for salad, the dressing will infuse, and the sugar and salt will finally dissolve in it. Cut the cabbage into thin strips and squeeze well so that it starts up the juice. Sweet pepper also cut into strips, and the onion - into thin half rings. If you don't like the strong smell of onions, you can soak them in boiling water for a minute or two. So in a simple way you can save the onion from both the pungent odor and excess bitterness. In a salad bowl, mix the cabbage with peppers and onions, and then pour the vegetables with the present dressing and mix everything thoroughly. After that, you can add lingonberries to the salad and mix it gently again, trying not to damage the berries. The finished salad can be served in a salad bowl or in special portioned salad bowls along with herbs.

Cabbage salad with orange is distinguished by its original sour taste.

To prepare the dish you need: half a head of cabbage, a small orange, a juicy apple, lemon juice and mayonnaise. Cabbage needs to be cut, salted and squeezed well. Then add the juice of one lemon to the cabbage and place in the refrigerator for an hour and a half. Remove the seeds from the peeled apple and cut it into thin pieces. Cut the peeled orange into slices, remove the film from them and cut into small pieces. Combine cabbage with apples, add an orange to them, a little mayonnaise and transfer to a dish. If necessary, add salt. When the salad is ready, you can garnish it with orange and apple slices.

If you like spicy and unusual dishes, try making a coleslaw with apples, horseradish and nuts. This will require: half a kilogram of cabbage, two ripe apples, five tablespoons of grated horseradish and nuts, a spoonful of any vinegar, a little water and spices. Season the thinly sliced cabbage with salt and rub. Cut the peeled apples into strips, add to the grated horseradish and transfer to the grated cabbage. Dissolve salt and sugar in water and pour them together with vinegar into the cabbage. Mix all the ingredients, sprinkle with pepper and grated nuts.

Lovers of sweet and sour salads will surely enjoy the taste of an unusual coleslaw with plums and cherries.

The recipe includes the following ingredients: three hundred grams of cabbage, three apples, fifty grams of carrots, cherries, plums, refined oil and celery root, as well as a spoonful of vinegar and kvass, herbs, a little salt. Put the thinly chopped cabbage into a saucepan, add kvass with vinegar and put it on a slow fire. When the cabbage becomes softer, drain excess liquid from it and cool. Cut the peeled apples into thin slices, and remove the pits from the plums and cherries. Cut plums into slices. Peeled carrots and celery rub on a grater, and finely chop the dill. Mix all products gently sunflower oil and transfer to a salad bowl.

Cabbage salads are also good because a huge number of recipes will allow every housewife to choose delicious, healthy and quick-to-cook salads.

How to cook kale salad with vinegar?

If guests suddenly come to you, in just ten minutes you can cook unusually delicious salad from several types of cabbage.

For this you will need: one hundred grams red cabbage, ninety grams Chinese cabbage, seventy grams of white cabbage, two carrots, an onion, two apples, four tablespoons of orange juice, two celery stalks, a quarter can of canned corn and two tablespoons of raisins. For such a salad, you need to prepare a dressing consisting of four tablespoons of unsweetened yogurt, finely chopped fresh parsley and pepper. Put the shredded cabbage on a plate with chopped onion rings and grated carrots. Peel the apples, cut into thin slices, sprinkle with orange juice and send to the cabbage. Add canned corn, chopped celery stalks and raisins there. In a separate bowl, combine unsweetened yogurt with parsley and pepper. Add the resulting dressing to the salad.

Very quickly you can make cabbage salad with mustard dressing.

Ingredients: four hundred grams of cabbage, three cloves of garlic, twenty-five milliliters of vegetable oil, French mustard, fresh dill and a little salt. Garlic should be finely chopped, salted and crushed. Add mustard with butter there and beat the mustard dressing. Add mustard dressing and chopped dill to medium-sized cabbage.

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Good afternoon. Today we will pickle cabbage at home. After all, home-made preparations cannot be compared with what they sell in a store.

We are with you, for our loved ones, and we will choose the freshest vegetables, and put as much salt as we like. And the appetizer will be ready for the table in a day or two, and not like in a store - it has been dusty for two weeks on the counter. I think I convinced you.)

I want to remind you that cabbage is an excellent source of vitamins, because fresh vegetables and fruit with the approach of winter is becoming less and less.

In past articles, we have already done it. Do you remember the difference between a pickled appetizer and a pickled one?

In the first case, the dish is prepared only from vegetables, salt and seasonings. Cooking occurs due to the process of fermentation of the sugars contained in the vegetable, lactic acid and probiotic beneficial bacteria are formed. A pickled snack is prepared using a marinade-filling in which there is vinegar, salt, sugar, spices.

It takes more time to ferment, while with vinegar, vegetables are ready almost the next day.

And the appetizer turns out to be different in color, pickled cabbage is always lighter and crispier.

In the process of cooking, be creative: complement the recipes with your favorite spices and make them better. Let's try!

Quick cabbage marinated for 2 hours in hot brine with vinegar and garlic

It will take a minimum of effort and time to prepare this snack. In 2 hours there will be on your table tasty dish, and the whole family will come running to its smell. The ingredients are the simplest: cabbage, carrots, Bay leaf, garlic. The taste is rich and spicy.

Cabbage - 1 pc. (1.5 kg.)
Carrots - 100 gr.
Garlic - 3 cloves
Dried chili pepper - 1 pc.
Water - 600 ml.
Bay leaf - a couple of pieces
Salt - 30 gr.
Sugar - 100 gr.
Vinegar 6% - 100 ml.
Vegetable oil - 125 ml.

1. Shred about a kilogram of cabbage. You can use a shredder or a knife, the main thing is that the cut is thin and long.

2. For a kilogram of cabbage, you need about 100 grams of carrots, rub it on a coarse grater.

3. Finely chop 3 cloves of garlic, knead dried chili pepper without seeds, if there is no such pepper, use seasoning.

4. Prepare the marinade: boil 600 ml. water. Pour salt and sugar into a deep bowl or pan. If desired, put 2 bay leaves and pour boiling water.

5. Add vinegar, mix thoroughly until the salt and sugar are completely dissolved.

6. Cabbage, also in a bowl or saucepan, mix with carrots, peppers, garlic and pour 125 ml into vegetables. vegetable oil.

7. Pour vegetables with hot marinade, cover with a plate and put a load on top.

8. So we keep the cabbage for 2-3 hours. When the marinade has cooled, you can transfer everything to a jar and rearrange it in the refrigerator.

A few more hours and the cabbage is pickled.

Delicious pickled instant cabbage in a day

It takes 20 minutes to prepare this dish, and the appetizer is marinated for just a day. There are two secret ingredients in the recipe: orange and pumpkin. They did not expect? Believe me, it's very tasty!

For cooking you will need:

White cabbage - 1 pc. (1.5 kg.)
Pumpkin - 300 grams.
Orange - 1 pc.
Salt, pepper - to taste

Sugar - 100 gr.
Salt - 2 teaspoons
Vegetable oil - 50 ml.
Vinegar - 8 tbsp. spoons (you can apple)
Water - 1 liter

1. We rub half of the pumpkin (approximately 300 gr.) on a coarse grater.

Tip: pumpkin is sweeter than carrots, so the appetizer with it turns out tastier.

2. The secret of crispy cabbage: chop the vegetable with a thickness of at least 5 mm so that it does not become too soft.

Tip: choose autumn cabbage, but do not take the Stone Head variety, because. it is not suitable for pickling.

3. Cut the orange into pieces and grind it in a blender along with the skin. The consistency of the fruit should be with small lumps, it is not necessary to grind it to a homogeneous puree.

By the way, the orange will remove all the unpleasant cabbage smell.

4. Put vegetables and an orange in a large saucepan.

5. Add a pinch of salt, mix and squeeze the contents of the pan a little so that the cabbage starts up the juice.

6. For marinade, pour a liter of water into a saucepan, add salt, sugar and vegetable oil, put on fire.

7. When the water boils, add vinegar and pour the cabbage with boiling marinade so that it is completely covered with liquid.

Use enameled or food grade stainless steel utensils. In an aluminum pan, an oxidation process will occur and the snack will have a gray color and a metallic taste.

8. It remains only to cover the cabbage with a plate with oppression and wait a day: during this time it will pickle and be ready.

Unusual, fast and very tasty!

Quick recipe for pickled cabbage with carrots

One more fast home recipe, which attracts with its simplicity and spicy sweet taste of the finished snack. You can use apple cider vinegar instead of regular vinegar. By the way, we will not need to finely chop the cabbage, chop it into pieces quickly enough.

Prepare a three-liter jar, cabbage, carrots and garlic.

For cooking you will need:

Cabbage - 1 pc.
Carrot - 1 pc.
Water - 1 liter
Bay leaf - a couple of leaves
Salt - 1 tbsp. spoons
Sugar - 8 tbsp. spoons
Acetic acid - 1 tbsp. the spoon

1. First, we will prepare the marinade: add sugar and salt to a liter of water. You can make proportionately more marinade so that it is exactly enough for your volume of cabbage.

2. Put the pan on the fire and wait for it to boil.

3. Cut the cabbage into large pieces, enough for them to crawl into the neck of a 3-liter jar.

4. Put the first layer of cabbage and sprinkle it with grated carrots.

5. Squeeze a clove of garlic there.

6. With such layers, we continue to fill the jar to the top, tightly tamping the vegetables.

7. Add a tablespoon of acetic acid and the same amount of vegetable oil to the boiling marinade. Pour it into a jar of cabbage up to the neck.

Be careful when pouring hot water into the jar so that the glass does not burst from a sudden change in temperature.

8. Leave the cabbage to stand for a day at room temperature with the lid open. Then we close the finished snack with a nylon lid and rearrange it in the refrigerator.

You can eat the next day, just like that!

Pickled cabbage with beets - a recipe for cooking in a day

The peculiarity of this recipe is the addition of beets. A bright root crop will give the cabbage its appetizing color and add a very pleasant sweetish taste. Your rich pink appetizer will surprise guests and add bright colors. And the garlic smell will quickly gather everyone at the table. More beetroot recipes.

This appetizer takes just a day to prepare!

For cooking you will need:

Cabbage - 1 pc. medium size
Carrots - 500 gr.
Beets - 3 pcs.
Greens - to taste
Garlic - 2-3 cloves
peppercorns
Coriander
Water - 1 liter
Bay leaf
Salt - 2.5 tbsp. spoons
Sugar - 1 tbsp. the spoon
Vinegar - 125 gr.

Below you can see detailed video recipe:

1. Cut the cabbage in half along the axis, without cutting out the stalk, and then divide each half into 4-5 slices.

2. Cut the carrots into small circles.

3. Cut the beets in half and then into small slices.

4. Cut the garlic finely or in half.

5. We lay about half of the prepared vegetables in layers in a 3-liter jar or large saucepan. In total we will have 2 floors.

6. Tamp tightly and pour the marinade over the vegetables.

7. Leave the cabbage for a day at room temperature. You can eat in a day, but it is better to let the snack brew for 2-3 days.

Pickled Instant Cauliflower

Try to cook very delicious snack from cauliflower and bell pepper. It is very easy to cook it. The dish will bring a pleasant variety to your diet.

For cooking we need:

Cauliflower - 1 kg.
Bulgarian pepper - 2 pcs.
Carrot - 1 pc. (250 gr.)

Water - 1 liter
Salt - 2 tbsp. heaped spoons
Sugar - 3 tbsp. heaped spoons
Garlic - 5-7 cloves
Vegetable oil - 5 tbsp. the spoon
Vinegar 9% - 5 tbsp. the spoon
Bay leaf - 2 pcs.
Black, bitter pepper - 5-7 pcs.
Allspice - 5-7 pcs.

1. Disassemble the cabbage into inflorescences. Cut large inflorescences in half.

2. Cut carrots and bell peppers into thin strips.

3. cauliflower cook for 2 minutes until half cooked. Drain the broth into a separate pan.

4. Strain the remaining broth and cook the marinade on its basis: for each liter of water, add the required amount of salt, sugar, garlic, bay leaf, black hot pepper, allspice, vegetable oil. After we remove the marinade from the stove, add vinegar.

5. Put the cauliflower, bell pepper, carrots in a deep container and pour hot marinade over it, cover with a lid and leave it on the desktop until it cools completely, then put it in the refrigerator for 24 hours.

Bon appetit!

Pickled cabbage for the winter in a jar - a recipe for 3 liters

If there is too much cabbage, you can pickle it and close it for the winter. Such a jar can be left at least until spring, or you can serve it to the table a couple of days after spinning. The recipe is versatile and delicious.

For cooking you will need:

Cabbage - 1.5 kg.
Carrots - 400 gr.
Water - 1 liter
Bay leaf - a couple of leaves
Salt - 1.5 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar essence - 1 dessert spoon
Acetylsalicylic acid - 2 tab.

1. Immediately put a liter of water to boil, in which we will make the marinade.

2. Rub the carrots on a coarse grater.

3. Shred the cabbage as thin and as long as possible.

4. In a large bowl, mix the carrots with cabbage and tightly lay the vegetables in a sterilized 3-liter jar.

5. Put sugar, salt, bay leaf on top of the jar and pour one dessert spoon of vinegar essence.

6. With a long knife we make cabbage deep hole, similar to a well, and pour boiling water into it to the top so that the vegetables are covered with marinade. We do this carefully and slowly so that the glass does not burst from the temperature drop.

7. Move the vegetables with a knife so that excess air comes out and you can add a little more marinade.

8. Press the cabbage a little more so that there is liquid on top and put 2 tablets of acetylsalicylic acid.

9. Top up hot water carefully pierce the cabbage to the very neck and with a knife so that the acetyl acid seeps deep into it.

10. We roll up the jar, wrap it with a towel and, turned upside down, leave it alone for 2-3 days.

Now at least in the refrigerator, even in the cellar - and preferably on the table.

Hello hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

Such a cabbage can be closed for the winter, frozen or eaten immediately after cooking.

To quickly jump to the right recipe- use the links in the blue frame:

Pickled cabbage, very tasty - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is easy and does not take much time.

Ingredients

cabbage - 1 fork per 2 kg
garlic - 4 cloves
carrots - 1 pc.

water - 1 liter
vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 partial teaspoon)
salt - 2 tbsp. spoons
carnation - 5 pcs
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
bay leaf - 3 pcs
peppercorns - 10 pcs

Cooking

For cooking, choose a strong head of cabbage, wash it. Shred into thin long pieces.

Grind carrots on a grater.

We send cabbage and carrots to a container of suitable size, mix well. You don't need to press or squeeze the juice.

Cut the garlic into slices.

Now let's get to the marinade. Boil a liter of water, add all the indicated spices to it (see the ingredients for the marinade), except for vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.

Pour the hot marinade into the cabbage, mix and let stand until cool.

Now the cabbage can be transferred to a jar and sent for storage in the refrigerator. To fully reveal the taste, you need to wait 2-3 days. But if you really want to, then you can eat in a day.

Wonderful crispy homemade cabbage. Serve it, watering it with oil and sprinkling with herbs.

Pickled cabbage with bell pepper

Another quick recipe. This cabbage can be eaten in a day.

Ingredients

cabbage - 1 fork (2 kg)
bell pepper - 1 pc (medium)
carrots - 2 pieces (medium)
cucumber - 1 pc (medium)

water - 1 liter
sugar - 3 tbsp. spoons
salt - 1 tbsp. spoon with slide
vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking

Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.

Gently mix the vegetables together so they don't choke or release the juices.

Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.

To prepare the marinade, boil a liter of water, add salt and sugar to it. After turning off, pour in the vinegar.

Pour it into a jar of hot cabbage and wait until it cools down.

When this happens, you can put the jar in the refrigerator.

A day later, pickled cabbage is ready! Highly easy recipe which is why so many people love it.

Pickled Cabbage with Beets - Gurian Cabbage

This cabbage is not only beautiful, but also very tasty! It will decorate any table, and it is also suitable for every day.

Ingredients

cabbage - 1 fork (2 kg)
beets - 1 pc (large)
red capsicum - 1 piece (or 1 tbsp. red ground)
carrots - 1 pc (medium)
garlic - 7-8 cloves

water - 1 liter
sugar - 1 cup
salt - 2 tbsp. spoons
bay leaf - 3-4 pieces
apple cider vinegar - 1 cup
vegetable oil -0.5 cup
peppercorns - 6-8 pieces

Cooking

For this recipe, we cut the cabbage into large pieces. Choose firm, springy heads so that the marinade soaks them, not softens them.

Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.

Cut the garlic into thin slices.

Remove the seeds from the pepper and cut into strips.

Put all the ingredients in a saucepan in layers.

For the marinade, boil water, add all the spices to it, except for vinegar and oil. Let it boil for 5-7 minutes, then turn it off. Now let's add vinegar and oil to our marinade.

We fill them with our cabbage.

Put a flat plate on top, and some weight on it so that it drowns the cabbage well. Let it cool like this and then put it in the fridge.

Gurian pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.

It turns out it is quite spicy, spicy. Perfectly sets off the dishes on the festive table.

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage. And what a use! We all know how useful ginger is.

In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients

cabbage - 1 fork (2 kg)
Bulgarian pepper - 1 pc.
carrots - 1 pc.
garlic - 4-5 cloves
ginger - 70 gr

For marinade:

water - 1.5 liters
sugar - 5 tbsp. spoons
salt -3 tbsp. spoons
vegetable oil - 5 tbsp. spoons
bay leaf - 3 pcs
ground black pepper - 0.5 tsp
apple cider vinegar - 150 ml

Cooking

Cabbage, carrots, garlic and pepper cut into thin strips.

Peel the skin from the ginger and cut it into translucent circles.

We put all the vegetables in a saucepan, mix gently, but do not crush.

We prepare the marinade as follows: bring water to a boil and place all the indicated spices in it. Boil for another 5-7 minutes. Vinegar is always placed at the very end, after turning off.

Pour the marinade into the pan and put oppression (a plate with a load) on top so that the vegetables are completely immersed in the liquid.

We wait until it cools down and put it in the refrigerator. Crispy spicy cabbage will be ready for use in a day.

The recipe is just delicious!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

Another favorite and delicious recipe. Cabbage for him is cut large, into quarters.

Ingredients

cabbage - (a head of cabbage weighing about 1 kg)
carrots - 2 pieces (medium)
bell pepper - 1 pc (optional)
garlic - 4-5 pieces
cumin - 0.5 tsp

For marinade:

water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Cooking

Cut the cabbage head into four parts, along with the stalk.

Boil water and put cabbage in it. Cook for 10 minutes over medium heat.

After that, we get the cabbage with a slotted spoon. Fill it up cold water to cool down. If in the process the water heats up from the cabbage, you need to replace it again with cold water.

Pass the garlic through a crusher.

Cut carrots and bell pepper into thin strips.

Boil water under the marinade, add spices to it. Let it boil for 5-7 minutes. After turning off, add vinegar, carrots and bell peppers to the same place.

Sprinkle cabbage with cumin and garlic, pour it with marinade with carrots and peppers.

On top we put a plate with oppression. Let's wait until everything cools down and put it in the refrigerator for a day. And you can eat!

Serve cut into smaller pieces and drizzle with carrot-pepper marinade.

Pickled cabbage with vegetables and apples - a delicious recipe

The recipe is quite exotic, rarely anyone cooks cabbage with apples. You can surprise your household or guests with its unusual taste.

Ingredients

cabbage - 1 fork (2 kg)
bell pepper - 3-4 pieces
carrots -3-4 pieces (medium)
garlic - 1 head
sweet and sour apples - 3-4 pcs
hot pepper - 1 pod

For marinade:

water -2 liters
sugar - 1 cup
salt -4 tbsp. spoons
apple cider vinegar 6% - 3/4 cup
allspice -5-6 pieces
peppercorns - 15 pieces
bay leaf - 3-4 pieces
carnation -5-6 pieces

Cooking

Wash the cabbage and cut into fairly large pieces.

Remove the pits from the bell pepper and cut it into 8 pieces with feathers. Do the same with bitter pepper, only we will cut it in half.

Chop carrots and garlic into thin slices.

We cut the apples into slices, into 4-6 parts just before pouring the marinade so that they do not have time to darken ugly.

We put the carrots on the bottom of the pan, put the garlic, carrots and peppers on it. Put apples on top.

The marinade is prepared in the same way as in other recipes. First, water is boiled, spices are placed in it, in addition to vinegar. We cook 5 minutes.

After turning off, add vinegar. We take out the bay leaf, he did his job.

We fill our cabbage with marinade. The apples will try to float, so sink them on top with a flat plate.

Cover everything with a lid and wait for cooling.

We remove the cabbage in the refrigerator, wait 2-3 days and you're done!

Cabbage is very tasty, wonderful crunches. With her in a duet, apples are very tasty, be sure to try!

Georgian pickled cabbage

Very tasty recipe. We suggest watching the video tutorial, because the recipe has a lot of nuances that are better to see once than to read a hundred times.

Yummy and looks amazing!

Cabbage Pelyustka

According to the rules, the pelyustka should be crispy. Therefore, cabbage for it must be chosen elastic, thick, so that it does not fall apart due to processing.

Ingredients

cabbage forks 1.2-1.5 kg
1 medium carrot, 100 g
beetroot 1 large, 200 g
vegetable oil 5-6 tbsp
garlic 5 cloves

For the marinade

water 1 liter
sugar 1/2 cup
vinegar 9% 200 ml.
salt 2 tbsp. spoons

Cooking

Remove outer leaves from cabbage. We cut it crosswise, remove the stump. Cut even smaller into pieces of 3-4 cm.

We cut beets and carrots into strips or bars. Garlic - thin circles.

We will lay everything in layers in a jar: the first layer is cabbage, beets are on top of it, then carrots and garlic. We press with the palm of our hand and once again repeat the sequence of layers until it reaches almost to the top. But remember to leave room for the marinade.

We make the marinade like this: the water should boil, add salt and sugar to it, cool a little. Add oil and vinegar. The marinade should cool before pouring, after which we boldly pour it into a jar of cabbage.

Cover it all with a lid and leave for two days at room temperature. Our cabbage will begin to ferment, and from the beets it will acquire a beautiful pink color.

After that, put the cabbage for another day in the refrigerator.

In general, you can try it the next day. However, for full readiness, it will take a few more days for the thickest leaves to soak in the marinade. So that the color becomes saturated, and the taste is incomparable!

Pickled cabbage is a fairly frequent guest on our table. It so happened historically among the Slavs that many dishes are prepared from cabbage. By the way, such cabbage is a good alternative vegetable salads, especially in winter.

According to this recipe, you can cook pickled cabbage at home quite quickly, and the list of ingredients is more than available at any time of the year.

The undoubted advantage of such a cold snack is that it can be stored in the refrigerator for a week or even more. Although, pickled cabbage turns out so tasty and crispy that it is eaten in an instant!

To cook quick pickled cabbage you will need:

Cabbage 3 kg.
Carrot 500 g.
Garlic 3 tooth
Peppercorns 3 pcs.
Bay leaf 2 pcs.
Carnation 5 pcs.

For the marinade :

Water 1.5 .
Sugar 200 g
Salt 3 tbsp topless
Vegetable oil 50 ml.
Vinegar 9% 100 ml.

Cooking a dish according to the recipe "Quickly Pickled Cabbage with Vinegar"

Cut the cabbage into cubes or chop into strips.
Grate carrots.
Transfer everything to a large container.
Add crushed garlic to vegetables and place pepper, bay leaf and cloves on top.
For the marinade, combine water with sugar and salt. Put on fire and bring to a boil.
Add vegetable oil and vinegar to the hot marinade, mix and pour the cabbage with the marinade.
Leave the cabbage to cool with the marinade - it will take about two hours. The cabbage is now ready and ready to be served. Or put the cabbage in jars, close the lids and put in the refrigerator.