Cabbage in a hot sauce with garlic. Quick cabbage pickled with hot brine with garlic, beets, vegetable oil, vinegar, without vinegar, sauerkraut: the best recipes

Good afternoon. With this article I close the summer season and the preparation of winter stocks.

I want to offer you recipes for sauerkraut, which will certainly appear on the New Year's table as the main snack and which guests will praise as long as they are able to talk.

So take the time and stock up more. I'm sure they will come in handy, because New Year not far off anymore.

I picked up recipes for preparations only in jars, since in the conditions of apartments, sauerkraut in barrels and huge pots is not very convenient.

A classic cabbage recipe for the winter with brine for a 3-liter jar

Let's start, of course, with the "grandmother's" recipe, as they say, which involves a minimum of ingredients.

Ingredients:

• White cabbage - 2.2-2.5 kg
• Medium-sized carrots - 2 pcs

For brine:

• Water - 1.5 l
• Salt - 2 tbsp
• Sugar - 2 tbsp
• peppercorns and Bay leaf- optional

The quantity of ingredients is indicated for filling one 3-liter jar.

Cooking:

We start by preparing the brine. Boil water in a kettle and pour it into a saucepan. Add salt and sugar.

If you want to add spices, you can throw in a couple of bay leaves and literally five peas of allspice

We leave the future brine to cool.

While it cools, we are engaged in vegetables.

We take cabbage, remove the upper green leaves and cut off a piece of the weight we need.

The cabbage must be sweet. If it is bitter, then bitterness will remain in the pickled form

We cut it into small-small strips and put it in a deep bowl, in which we will mix it with carrots.

Peel the carrots and rub on a coarse grater. Add to cabbage and stir.

Vegetables do not need to be crushed and ground, just the usual, but thorough mixing is enough.

After that, put the carrots with cabbage in a jar. We lay tightly, but do not tamp.

Now you can pour the cooled brine into the jar.

In no case do not pour boiling water, the brine should be at room temperature so as not to destroy a lot of useful substances contained in cabbage

If you have observed all the proportions, then the brine will fill the jar right to the neck.

Now begins the longest, but inevitable process - fermentation. It will last three days, during which the jar should be open at room temperature. To protect the jar from midges and other small insects, cover the neck with gauze.

During these three days, carbon dioxide will form in the jar, which, going outside, will push out part of the brine. Therefore, the jar must be placed in a basin in which this brine will accumulate. And you will fill it daily.

In addition, twice a day (morning and evening) it is necessary to pierce sauerkraut with a wooden stick (for example, chopsticks) to promote a freer release of carbon dioxide.

By the end of the third day, fermentation ends. This is easy to understand by the fact that the brine stops bubbling.

Now you can close the jar with a nylon lid and store it in the refrigerator.

Don't forget: sauerkraut has a shelf life of 8 months in the refrigerator.

Cabbage prepared according to this recipe is crispy and very juicy. And you yourself know very well how to apply the brine after the holidays.

Delicious instant sauerkraut drenched in boiling water

This recipe can be called "sauerkraut" with a big stretch, since it skips the fermentation process, which, in general, makes sauerkraut. This is more of a marinating option. But thanks to this, you spend not three days on cooking, but only one.

In general, this is a recipe for those who need a quick, but still crispy and tasty.

Ingredients for a 3 liter jar:

• Cabbage - 2kg
• Carrots - 2 pcs
• Garlic - 2-3 cloves

For marinade:

• water -3 glasses
• sugar - 1 cup
• refined vegetable oil - 1 cup
• salt - 3 tablespoons without a slide
• vinegar 9% - 1 cup

Cooking:

Shred the cabbage, grate the carrots on a coarse grater and mix with each other in a deep bowl.

When mixing, you can knead and rub the cabbage a little, but this is not important

We put the cabbage in a jar. We put it very tightly, well tamping and crushing with our hands. When all the cabbage is laid, put garlic cloves on top, cut into 3-4 parts.

We are preparing the marinade. Pour water into a saucepan and put it on high heat. Pour sugar, salt, vegetable oil into a saucepan.

As soon as the marinade boils, turn off the stove, pour the vinegar into the pan and mix well.

Carefully pour the hot marinade into a jar of cabbage up to the very neck.

The marinade is hot, the jar is cold. Pour a little so that the jar has time to warm up and does not burst

We pierce the cabbage with a wooden stick many, many times so that the marinade is evenly distributed over the jar.

Now the cabbage should cool down. But it's not very fast to do so. Therefore, we take a nylon lid and close the jar. Only not completely, but "on one side" so that there is a gap.

In this form, leave the jar at room temperature for a day or a little less, until it cools completely.

After cooling, the cabbage is ready to eat.

It should also be stored in the refrigerator under a tightly closed lid for no longer than 8 months.

Cabbage, sauerkraut for the winter as barrel pieces in a jar

And now very original recipe, which will allow you to feel the taste of barrel sauerkraut, although it will be cooked in a regular glass jar.

Ingredients:

We need cabbage, half a roll of black "capital" bread and salt.

It is difficult to say exactly how much cabbage to take, it all depends on what pieces you will cut it in order to put it in a jar. For a three-liter jar, you will need from 1.2 to 1.5 kg of cabbage.

For brine:

• 2 liters of water
• Salt - 5 tbsp

Cooking:

We make crackers from bread. We cut it into pieces, put it on a baking sheet and send it to the oven, heated to 150 degrees for 20-25 minutes.

At this time, prepare the brine. With this, everything is simple: pour water into a saucepan, add salt and put on a strong fire.

When the water boils, turn off the stove and wait until the brine cools down. Ready.

Cut cabbage into pieces. You can make any size of the pieces, as long as these pieces fit into the neck of the jar.

Now the important step is putting the ingredients in a jar. The procedure is as follows: we spread crackers on the bottom of the jar. Then comes a layer of cabbage. Then again crackers and cabbage again.

By this point, the jar should already be over and put another piece of breadcrumbs on top of the neck.

Then pour the brine to the very top.

The jar needs to be covered with a saucer and put away in a warm, dark place for a whole week. During this time, it will ferment well, acquire the taste of barrel cabbage and will be ready for use.

For further storage, the cabbage should be transferred to another jar, strain the brine and pour into the cabbage. We don’t add bread to it, it has already played its role. We store the jar in the refrigerator.

Delicious cabbage recipe with apples

One of my favorite recipes is sauerkraut with apples. A very tasty combination of sourness and sweetness is beyond words. Need to try.

Ingredients:

• Cabbage - 2 kg
• Carrots - 2 pcs
• Apples - 3 pieces of medium size

For brine:

• Water - 2 liters
• Salt - 4 tbsp
• Sugar - 2 tbsp

Cooking:

We clean the cabbage from green leaves and chop.

For this, by the way, it is very convenient to use a device for cleaning vegetables.

Carrots are also cleaned and grated.

Cut the apples into 4 pieces and remove the core.

When all the ingredients are ready, put them in a jar.

The sequence is as follows: spread the mixed cabbage with carrots in the first layer and fill the jar by a quarter. Then we put 4 pieces of apples in the corners. We fill the jar with cabbage and carrots and put 4 more pieces of apples. Then again cabbage almost to the shoulders of the jar, the remaining apples and again cabbage to the neck.

We do not ram the cabbage into the jar, because. still need to add brine

Speaking of brine.

It is prepared in exactly the same way as in previous recipes: water is poured into a saucepan, salt and sugar are stirred in it. The pot is placed on a strong fire until the water boils. After that, remove the pan from the stove and let the brine cool to room temperature.

After that, pour it into a jar of cabbage.

Then the cabbage will begin to ferment, so we put the jar on a saucer and leave it at room temperature for a couple of days. As in the first recipe, it is advisable to pierce the cabbage with a wooden stick a couple of times a day, for better exit carbon dioxide.

On the third day, almost ready sauerkraut with apples can be put in a cool place (for example, on a loggia), and on the fourth day it will be completely ready, you can close it with a lid and send it to the refrigerator.

Video recipe for sauerkraut with horseradish and bell pepper

And finally, a video recipe for those who still have questions. It shows how to make sauerkraut with horseradish, but the basic steps remain the same.

That's all I have today. I hope you found something new and interesting for yourself.

Thank you for your attention.

Given the fact that winter is approaching, at such a time you always want salted cabbage. How nice it is to set the table with pickled vegetables, boil potatoes and serve everything to the table with greens. You can pickle cabbage different ways. My mother always cooked pickled cabbage in a simple way, kneaded vegetables with her hands, salted and tamped them into jars. But this way, if you know, is long and sometimes you don’t want to wait and eat here and now. Therefore, quick-salted cabbage filled with hot marinade is ideal for such cases. I hope my detailed recipe with photos will help you prepare the perfect quick snack.




Required products:

- 1 kg white cabbage,
- 1 PC. carrots,
- 2 cloves of garlic,
- 1 tables. l. salt,
- 2 tables. l. granulated sugar,
- 0.5 l of water,
- 4 tables. l. 6% vinegar (apple),
- 3 tables. l. vegetable oil.

Recipe with photo step by step:

Shred the cabbage with a sharp knife to make thin fibers. Choose dense, firm, white cabbage. If you buy cabbage in the market, then ask the seller if this cabbage is suitable for pickling.




Grate juicy, sweet carrots on a coarse grater. It is important to choose a large carrot that will be tasty and complement the cabbage.




Mix the vegetables, lightly crush with clean and dry hands.




Add some garlic, cut into slices. Garlic will add flavor and piquancy to vegetables.






We boil water for the marinade, pour salt, granulated sugar. When the water boils, mix it with salt and sugar.




Pour vegetable oil and 9% vinegar into the marinade. I always have a large bottle of table vinegar, which I use for all preparations.




Pour the cabbage with hot marinade and let it marinate for 8-10 hours at room temperature. I usually cover a bowl of cabbage with a lid and forget about it. When time will pass, ready-made cabbage is served to the table.

Pickled cabbage cooks much faster than sauerkraut, but the recipe daily cabbage includes vinegar.

Cabbage salad with garlic turns out tasty and fragrant, and it is suitable for the case when all the home-made preparations for the winter have already been made, but you want to eat cabbage right now.

The method of pickling fresh white cabbage is very simple, and the appetizer is kept for only a day, although there is also a recipe below that can be put on the table right away.

Such a cabbage fast food it is stored for several days in the refrigerator, and when serving it is very tasty to sprinkle with herbs - onions, parsley, dill, cilantro, basil.

Recipe for cabbage in a day with garlic

Ingredients:

• cabbage - 2.5 kg
• carrots - 3 pcs.
• garlic - 3 cloves
• water - 1 l
• sugar - half a cup
• vinegar 9% - half a glass
• vegetable oil - half a cup
• salt - 2 tbsp. spoons

How to pickle cabbage quickly:

1. Pass the garlic through a press, grate the carrots, chop the cabbage thinner, as in. Mix everything together with your hands to separate the juice.

2. Pour water into a clean saucepan, add salt and sugar. Bring to a boil until they dissolve completely.

3. Then pour in the oil and vinegar, mix and pour the cabbage with the marinade.

4. Cover and leave to marinate at room temperature for a day.

Quick Pickled Cabbage with Onions and Garlic

Ingredients:

• 1.5 kg cabbage
• 2 carrots
• 2 onions
• 2 bay leaves
• 7-8 peas of black and allspice
• 0.5 cup rast. oils (can be scented)
• 5 garlic cloves
• 3-4 cloves
• 1 liter of boiled water
• 1 st. a spoonful of salt and sugar
• 0.5 table. spoons of vinegar essence

How to cook cabbage with vinegar and garlic:

1. Cut the cabbage, rub the carrots, remember with your hands all together in a large bowl.

2. Cut the onion into half rings, chop the garlic, mix with cabbage and place in jars.

3. Put salt, sugar, spices into boiling water, when it boils - oil and vinegar. Cool down.

4. Pour into jars of cabbage and leave for a day.

Preparation of daily cabbage with apple cider vinegar

With addition apple cider vinegar cabbage with a delicate sour taste and a light aroma of autumn apples.

Ingredients:

• 2 kg cabbage
• 2 carrots
• 1.5 st. dill seed spoons
• 2 glasses of water
• 1 table. spoon with a small pile of salt
• 0.5 cup sugar
• 0.5 cup vegetable oil
• 1.5 st. spoons of apple cider vinegar

How to make cabbage in a day with garlic:

1. Cut the cabbage, grate the carrots, add a little salt and remember with your hands to extract the juice.

2. Prepare the marinade by adding salt and sugar to the water, when it boils, put the spices, oil and vinegar.

3. Pour cabbage with hot marinade and cover. After cooling, put in the refrigerator.

Order an energy saver and forget about the former huge expenses for light

Daily cabbage with turmeric

Ingredients:

• 1 head of cabbage
• 1 carrot
• 1 tsp turmeric
• 3 garlic cloves
• 1 tbsp salt
• 0.5 cups of water, sugar, vegetable oil and 6% vinegar

Recipe for Pickled Cabbage with Garlic:

1. Shred a head of cabbage. Mince the garlic and grate the carrots.

2. Sprinkle with turmeric and stir.

3. For the marinade, boil water with sugar and salt, add oil and vinegar.

4. Pour the cabbage with hot marinade and put it under oppression for a day.

Quick cabbage with garlic and raisins

Ingredients:

• 1 medium cabbage
• 3 carrots
• 2 onions
• 1 head of garlic
• 100 g raisins
• 1 tbsp salt
• 0.5 l water
• a glass of sugar and rast. oils
• 100 ml 6% vinegar

How to cook a quick marinade for cabbage for a day:

1. Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released.

2. Grate the carrots on a coarse grater, finely chop the onion, rub the garlic or pass through a press.

3. Add vegetables and washed and then boiled raisins to the cabbage and mix.

4. For marinade, pour sugar into boiling water, pour in vegetable oil and bring to a boil again.

5. Add vinegar and pour into cabbage, mixing well.

Cabbage prepared in this way can be served immediately.

Garlic cabbage with beets

Ingredients:

• cabbage - 3 kg
• beets - 1 medium
• carrots - 1 pc.
• garlic - 7 cloves
• water - 1 l
• 6% vinegar - 180 ml
• oil - 0.5 cups
• granulated sugar - 1 cup
• salt - 2 tbsp. with a slide
• peppercorns - to taste

How to pickle cabbage with beets per day:

1. Coarsely chop the cabbage, you can square it, like cut it coarsely or chop it into squares, like.

2. Cut beets and carrots into thin slices or strips. Grate the garlic, mix everything.

3. Place cabbage in a saucepan, sprinkling with beets and carrots with garlic.

4. For marinade, boil water with salt and sugar, pour in vinegar, vegetable oil, put peppercorns.

5. Pour cabbage over them, cover with a plate and put oppression.

6. When the cabbage has cooled, put it in the refrigerator for a day.

Daily recipe for cabbage with sweet pepper

Ingredients:

• 1.5 kg cabbage
• 2 large bell peppers
• 2 carrots
• 4 garlic cloves
• parsley
• 1 liter of water
• 3 tbsp Sahara
• 2 tbsp with a hill of salt
• 3 tbsp 9% vinegar
• 0.75 cup vegetable oil

Preparation of cabbage per day:

1. Chop the cabbage, cut the pepper into strips, rub the carrots and garlic on a coarse grater.

2. Dilute salt and sugar in water, boil, add oil and vinegar.

3. Mix vegetables, adding chopped parsley, and place in a jar.

4. Pour in the marinade and close the lid.

5. Wrap the jar in a warm blanket and keep warm until cool. Then place the pickled cabbage in the refrigerator for a day.

Cabbage salted for the winter, no matter how it is done, is an excellent source of nutrients and vitamins for the whole cold winter. Although, as you understand, they eat it at other times, not only in winter. Is anyone, having prepared sauerkraut (its second name), refrained from leaving a little for the coming days. There are many recipes for this tasty and healthy dish, but today we are interested in a quick hot way.

Recipe number 1: the easiest and fastest

Many housewives like the quick salting recipe described below. It does not require any special work or much time. And the result is the same excellent dish. Therefore, quick pickling of cabbage in a hot way is such a popular way. So let's start. We chop a small fork, chop the garlic, rub the carrots. Adding table vinegar, three to four tablespoons, and mix everything as best as possible. If desired, you can add dill (seeds).

All proportions are chosen to your own taste, therefore, they are not indicated here. They will be in other recipes. Prepare the brine: bring to a boil 130 ml of water, the same amount of sunflower oil, a spoonful of granulated sugar and salt, also add Pour cabbage with brine, mix thoroughly. Be sure to try, add salt if necessary. Let stand for an hour, then put in the refrigerator. Two more hours, and quick pickling of cabbage in a hot way is completed. You can eat.

Recipe number 2: Provencal cabbage

Cabbage made according to this recipe will also be ready to eat in a few hours. We tell you another hot way to pickle cabbage. We take two kilograms of cabbage, chop, rub two or three carrots on a coarse grater, cut three apples into large slices, add 150 grams of cranberries and prepare the brine. For the latter, we need: water - one liter, a glass of oil, olive or sunflower, salt - two tablespoons, ¾ cup table vinegar, 250 grams of sugar, one head of garlic.

We put cabbage, carrots, then cranberries and apples, cabbage again and so on in layers in an enameled pan, repeating the layers. Top - cabbage. After boiling the water with the prepared ingredients, we prepare the brine and pour the pan over it, and put some oppression on top. After a few hours, a maximum of a day, the “Provencal” is ready.

Recipe #3: Traditional

Ingredients for traditional recipe salting: one kilogram of white cabbage, medium-sized carrots, vinegar (9%) - 250 ml, vegetable oil - the same amount, sugar sand - nine tablespoons, coarse salt - four tablespoons, black pepper - ten peas, bay leaf - ten pieces, water - 500 ml. hot way salting cabbage in this way is very simple. Cooking a big basin.

We clean and rub the carrots on a fine grater, cut the washed cabbage into large pieces. Mix the vegetables in a bowl, sprinkle with bay leaf and pepper. We prepare a standard brine with sugar and salt, pour it into a bowl. Stir, cover with a lid or a large plate, and let it marinate for a day. You can leave in the room. After a day, we lay it out in washed jars, close it and send it to the refrigerator. To obtain a richer taste, we keep in a basin for two or three days.

Recipe number 4: cabbage with beets

We prepare the ingredients for ten servings: one head of hard cabbage, one or two boiled beets, one head of garlic, four pieces of bay leaf, allspice, a teaspoon of ground black pepper, two pieces of cloves, two tablespoons of salt (tablespoons), 250 grams of sugar, the same amount of 9% vinegar. Quick salting of cabbage in a hot way with beets, without chopping, is performed as follows. We cut half the cabbage fork into several parts, disassemble it into pieces and put it in a jar in this form. Boil the beets for about half an hour. We wait until it cools down, and cut into squares, put in layers with cabbage in a jar, and between them - garlic and bay leaf, tamp and deal with brine.

Boil two liters in a saucepan clean water, salt it, put cloves, sugar and black peppercorns. Boil five minutes, add vinegar. We cook the brine a little, but without boiling, pour the jars. We wait until it cools down, put it in the refrigerator. After a day, the dish can be eaten.

Recipe number 5: cabbage with garlic

Products for six servings: one kilogram of cabbage, two or three carrots, five cloves of garlic. For filling: sugar - 120 grams, coarse salt, half a liter of water, allspice and black pepper - four things each, 130 ml of vegetable oil and ten tablespoons of 9% vinegar. Finally, we will tell you how to quickly pickle cabbage in a hot way with garlic. Cut the cabbage into long and necessarily thin strips.

We clean the carrots, rub on a coarse grater. Pass the peeled garlic through the press, mix all the vegetables in a bowl. We cook the syrup as standard and pour it into the cabbage. From above we close the container with a large plate and put a jar of water or other cargo. Leave for four to five hours to infuse at room temperature. We shift the finished sauerkraut into jars, close the capron lids, and send it to the refrigerator. Enjoy your meal!

1. Instant Spicy Cabbage - 15min!

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. To 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, same as 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 of 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
All this in large capacity gently and lovingly mix with your hands, immediately put into jars (most conveniently 0.7 liters) 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
- pinch hot pepper ground
- 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
To 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 tbsp, 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 a load 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.