The cabbage is filled. Quick cabbage in hot brine with garlic

29.06.2020

Cabbage in hot brine is a very familiar dish that cooks in minutes. This recipe uses the most affordable ingredients, so anyone can make such an appetizer. Sauerkraut comes out very juicy, crispy and incredibly tasty. It can be served on a plate with different pickles, pickled cucumbers, tomatoes, bell pepper- you get a wonderful appetizer "assorted". From such a workpiece it is possible to make quick salads, such as vinaigrette, or even stew it with meat and vegetables. Cabbage in hot brine with garlic and vinegar is perfect for cooking first courses, side dishes, casseroles, pies.

Ingredients

White cabbage - 1 kg;
Carrots - 200 g;
Garlic - 1 head;
Water - 1 l;
Salt - 2 tablespoons;
Sugar - 100 g;
Vinegar - 80 ml.

Cooking

Rinse white cabbage under water and remove the top leaves. Cut off any damaged parts of the vegetable with a sharp knife. Divide the head into several quarters or parts so that it is convenient for you to chop it. With a sharp knife, cut the cabbage into medium or small strips. You can also use a food processor or a special shredder. Place the shredded cabbage in a large bowl for easy mixing with the rest of the ingredients.

Peel the carrots and rinse under running water. Grate it on a coarse grater or cut into thin strips, and then add to a bowl with cabbage. Also peel the garlic cloves, and try to cut them as small as possible, in slices or sticks. You can use a grater or a special press. Add to other vegetables.

Now you need to do hot pickle for cabbage fast food. Bring one liter of water to a boil, add salt, sugar and pour in vinegar. Optionally, you can put Bay leaf and a few carnation flowers. Stir the brine well and bring it to a boil.

Transfer the vegetable mass to a convenient container or container with a lid. Pour hot brine over it and lightly tamp with a spoon so that all the chopped vegetables are covered with liquid. If the marinade is not enough, do not worry, after a while the cabbage mass will settle. Cover and leave to infuse for 1.5-2 hours at room temperature.

Cabbage with garlic in hot filling is completely ready. Put it on a beautiful dish, decorate with herbs and serve as a salad or use it to prepare other dishes. Store the workpiece in the refrigerator with a lid. Bon Appetit!

Note to the owner:

How longer cabbage will stand, the tastier it will be. This is the beauty of almost all pickles.
During cooking, you can add a few apples. They should be cleaned and grated on a coarse grater. Cabbage will acquire an original taste.
If you use such cabbage for salads, be sure to squeeze the juice out of it. This will extend the shelf life of the dish.
Also try the recipe, it also uses hot brine.

Calories: Not specified
Cooking time: Not specified

Among the many recipes for sauerkraut, one can single out a simple, but very interesting and, most importantly, valuable recipe. Instant cabbage with garlic is poured with hot brine and can be served at the table in a few hours. We do everything, sort of as usual, chop it, add the grated carrot, mix it, and then pour it with hot marinade, our cabbage will cool down, saturate with the aromas of seasonings and in a couple of hours it will be almost ready.
For pickling, we choose, as usual, white cabbage of late varieties. good cabbage should be firm, crispy, cabbage leaves white color no damage or rot.
We take large carrots, bright colors, it will be sweeter. It is advisable to pre-soak it in cold water for 30 minutes, so it will be more juicy, and at the same time we will get rid of unnecessary nitrites and pesticides.
It is better to store it in glass jars closed with plastic lids in a cool place.

Ingredients:

- fresh white cabbage of late varieties - 1 fork,
- beautiful large fruits of carrots - 1-3 pieces,
- fresh garlic optional - 3-4 cloves,
- water - 0.5 l,
- white sugar - ½ cup,
- kitchen salt - 1 tbsp. l.,
- fruits of black pepper - 4-5 peas,
- fruits allspice-3-4 peas,
- bay leaf -2 pcs.,
- vegetable oil cold pressed - ½ cup,
- table vinegar 9% - 10 st. l.

Recipe with photo step by step:

We clean the cabbage from the upper leaves, cut it in half and cut out the stalk.
We chop white cabbage into small strips on a shredder or with a knife.

Grate the prepared carrots or chop them with long thin noodles.

If we add garlic, then we clean it from the husk and pass it through a press.

We prepare the marinade, for this we put kitchen salt, sugar, spices, vegetable oil and table vinegar in boiling water, boil for 1 minute and turn it off.

All vegetables mixed in a large bowl, pour hot marinade.

We put a plate or a plastic board on the cabbage so that it covers the entire surface of the vegetables. We put a load on top, for example, a jar of water and leave the cabbage to ferment at room temperature for 4-5 hours.

Then we transfer the cabbage to a glass jar and put it in the refrigerator for storage.
Before serving, drizzle with vegetable oil, and add green onion.

I also recommend trying

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! Very 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!

Here are some recipes that you just need to try at least once!

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See you in new articles!

Tell me please, well, who doesn’t love sauerkraut or pickled cabbage? It must be hard to find such a person! Perhaps, of all the blanks that we try to cook, this is one of the most beloved and popular!

It's too early to pickle cabbage. The cold has not come yet to keep it. Is it possible to ferment and store in the refrigerator ... But it's time to cook pickled cabbage. Cabbage has already gained strength and all the prescribed vitamins, and therefore it will turn out delicious, crispy and healthy.

You can pickle cabbage and harvest it for the winter by twisting the lids. But today we will cook instant pickled white cabbage, which is not necessary to roll into jars. As a rule, a cooked snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its taste at all.

It is very convenient to prepare such an appetizer ahead of time, before any holiday. She is always welcome on the festive table for any occasion. Whether it's a birthday or New Year!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is very tasty, which is cooked with beets and carrots. And today I will share a few more delicious recipes which I think you will like. It will be completely simple recipes, and the recipes are a little more complicated. And everyone will be able to choose a recipe to their liking.

A very simple cooking recipe captivates to cook such cabbage quite often. Quickly prepared, quickly and deliciously eaten.

We will need:

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

For marinade:

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

Cooking:

1. Chop the cabbage into thin strips. You can use special graters, knives or food processor. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, choose tight, strong forks for cooking it.

2. Peel and grate carrots for Korean carrots.

3. Stir cabbage with carrots in large capacity, it is good to use a pelvis for these purposes. Mint is not necessary.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let it simmer on low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Get a bay leaf. And then, hot, pour into cabbage with carrots. Mix carefully. Let stand to cool completely. Stir contents periodically.

8. Transfer to a three-liter jar along with the marinade. You don't have to report to the top. Put in the refrigerator overnight. The next day you can already eat cabbage.

9. But it will be the most delicious for 2-3 days.

When serving, ready-made cabbage can be poured with olive or other. You can serve it as an appetizer or salad, adding chopped onions or fresh herbs to it. You can make vinaigrette from it, it turns out very tasty and fragrant.

The cabbage itself has a sour-sweet-salty taste, it crunches pleasantly, and it turns out very tasty! And although now pickled cabbage can be all year round buy in the store, but it will not be as tasty as your own, homemade.

And as you can see, it is absolutely not difficult to cook it, and it will take half an hour on the strength.

Pickled Instant Cabbage with Bell Peppers

Cabbage cooked according to this recipe can be considered precocious. It picks up flavor very quickly and can be eaten the very next day.

We will need:

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

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

Cooking:

1. Chop the cabbage with a combine, grater or knife.

2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. So the salad will look very beautiful.

3. Peel and cut the bell pepper into long thin strips.

4. Mix all the ingredients in a large container, it is good to use a basin or a large saucepan for this purpose.

Mix better with hands so that the vegetables do not wrinkle, and do not let the juice out. You don't need to wash them!

5. Put the vegetables in a clean three-liter jar scalded with boiling water in a fairly dense layer. Lightly tamp them down with your hand or a spoon. It is not necessary to lay the banks to the very edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over vegetables. Let cool.

8. Put in the refrigerator. Keep it right there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and drizzled with oil.

Pickled Cabbage with Beets - Gurian Cabbage

Cabbage according to this recipe turns out to be tasty, crispy, moderately spicy and very beautiful. Good for any festive table and for a regular dinner with boiled potatoes, or for any other dish. Very good and long shelf life in the refrigerator. The only drawback is that it eats up very quickly! But there is one more advantage that I didn’t indicate above - it’s quick and ready!

We will need:

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

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

Cooking:

1. Cabbage cut into fairly large pieces. You can cut the forks first into 4 parts right along with the stalk. Then cut each piece into 4 pieces.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “leak” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel and cut the garlic into long thin slices.

4. Peel the seeds from hot peppers and cut into long strips. When working with pepper, it is better to use gloves.

5. We prepare a pan of a suitable size. We lay out all the prepared ingredients in layers in it in turn, repeat the layers several times.

6. Cooking the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5-7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. We cover with a flat plate, which we lightly press down, so that the brine is on top, and all the contents of the pan are hidden under it.

10. Let cool and put in the refrigerator for 4-5 days.

11. Serve as a snack.

This appetizer is very colorful and bright, can decorate any festive table. You can prepare it ahead of time, as it keeps well. We often prepare such an appetizer for the New Year! And she always falls in this day to the place!

Since the appetizer is spicy, men love it very much. You can make it even spicier by adding an extra pod of red pepper, or ground red.

Pickled spicy cabbage with ginger

Useful properties in combination with its unique qualities are known to everyone. Have you tried pickled cabbage with ginger? Not? You have lost a lot! Cook once, and then everyone will give the recipe!

We will need:

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

For marinade:

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

Cooking:

1. Chop the cabbage into thin strips. Grate carrots for Korean carrots. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel and cut the ginger into very thin, translucent circles.

4. Put everything in a saucepan of the appropriate size and mix gently. Mint is not necessary.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove bay leaf and add vinegar.

6. Pour the contents of the pan with boiling marinade. Press down firmly with a flat plate, which we use as oppression. The brine should completely cover all the vegetables.

7. Cover and leave to cool completely. Then put in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!

8. You can store such cabbage for a month in the refrigerator. Well, if it fits, of course!

Such an appetizer, like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unlike anything spicy taste. You know how delicious pickled ginger is. And here also in combination with cabbage. The recipe is just “you will lick your fingers”!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago this recipe was shared with me by our neighbor. I liked it both in taste and original name. Some time later, with the advent of the Internet in my life, I found out what interesting name- “kryzhavka” comes from the word “kryzh”, that is, a cross. And everything turned out to be very simple, because it is into 4 parts that we cut the cabbage when we want to pickle it according to this recipe.

We will need:

cabbage - (a small fork, a kilogram with a little)
carrots - 2 pieces (medium)
bell pepper - 1 pc (optional)
garlic - 4-5 pcs
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:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Put chopped cabbage there and cook over medium heat for 10 minutes.

3. Remove the cabbage pieces with a slotted spoon and place in cold water to cool as quickly as possible. As soon as the water becomes warm, it will again need to be changed to cold. And so on until the cabbage is completely cool.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate carrots for Korean carrots. If you add bell pepper, then cut it into thin strips.

6. Cooking the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Here we turn off the fire.

7. Put the cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave to cool completely. Then put in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or bow.

Pickled cabbage with vegetables and apples - a delicious recipe

We will need:

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

For marinade:

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

Cooking:

1. Cut the cabbage first into 4 parts, and then each of the parts again in half, at least along, at least across, as you like. You can not remove the stalk, so the leaves will hold on better.

2. Peel the bell pepper and also cut into 8 pieces with long feathers. Hot pepper - in two halves. Seeds are best removed (use gloves).

3. Cut carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts, depending on the size, but immediately before putting them into the container so that they do not darken.

6. You can pickle cabbage with vegetables and apples both in a large saucepan and in jars. I marinate in a saucepan. Therefore, I put cabbage in it first, sprinkle with a little garlic. Then carrots, peppers, hot peppers and more garlic. And the apples will go last.

6. Cooking the marinade. To boil water. V hot water put all the ingredients for the marinade, except for the vinegar.

7. Boil the marinade for 5-7 minutes, then add the vinegar. Wait until it boils again and turn off the gas.

8. Cut apples, you can directly with seeds. And immediately pour boiling marinade. Remove bay leaf.

9. Cover with a large flat plate right size. so that vegetables and apples do not float. Cover with a lid and leave to cool completely.

10. Then put in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage is tasty and crispy. All vegetables and, of course, apples are also very tasty.

Georgian pickled cabbage

I also suggest watching the video - the recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, and everything is prepared almost the same way.

Here, admire how beautiful it turns out!

Features of cooking delicious pickled cabbage

You can pickle not only white cabbage. Almost all varieties are suitable for this. Pickled and red-headed, and Beijing (Korean chim-chim, or chamcha), and color.
for marinating, you should choose tight, tight forks. From such heads of cabbage, the appetizer always turns out to be crispy and tasty.
you can cut the forks into strips, large or small pieces, or even quarters
you can only pickle cabbage, or you can pickle it with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

garlic is almost always added, less often onions are added. If you add onions, then the cabbage will have an "onion" taste.
various peppers, coriander, cumin, rosemary, bay leaf, cloves are used as spices
sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
it is advisable to remove the bay leaf after boiling the marinade so that it does not give bitterness. Although someone does not clean. But when I was studying, they taught me how to clean.
vinegar can be used apple, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you cook perfectly. various options pickled cabbage. Change the spices a little - and the taste will already be completely new. Add certain vegetables, and the appetizer will acquire a new color and new notes of taste. And by manipulating peppers, we get a spicy snack, not too spicy and not spicy at all.

I really like to "play" with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can draw absolutely any “delicious” picture called “Pickled Cabbage”. And let the name is not quite poetic, but it is very culinary!

Bon Appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Cabbage is a very popular, healthy vegetable from which a variety of dishes are prepared. They especially love to use it in salted and pickled form. It contains few calories, but many vitamins and minerals, so it often becomes part of the weight loss menu. There are many options for salting white, red, cauliflower.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between fermentation and salting. Yes, these cooking methods are similar, but there is a slight difference. The salting process involves the use of more salt than fermentation. In addition to this, brine for cabbage allows you to get a delicious lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large number of salt inhibits fermentation, therefore, with this method, less lactic acid is formed than with sourdough.

A few rules for salting cabbage:

During fermentation, the brine for white cabbage or other varieties should completely cover the vegetable. If this does not happen, then it is necessary to increase the mass of the press.
Salting cabbage in jars in brine is carried out exclusively with coarse rock salt.

How to pickle cabbage so that it is crispy

There are many options for salting. Fans of dishes from this healthy vegetable are often interested in how to properly salt it to make a crispy salad. The recipe for salting cabbage is very simple, but the result will exceed all expectations. Products for a 3 liter jar:

cabbage - 2 kilograms;
carrots - 2 pieces;
lavrushka - 4 pcs.;
black peppercorns to taste.

Brine Ingredients:

coarse salt - 2 tablespoons;
water - one and a half liters;
sugar - 2 tablespoons.

How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:

Cut the white-headed vegetable into pieces, and then into strips. Grate carrots on a coarse grater. Mix all.
We take a jar of 3 liters, lay the vegetable salad inside, slightly pressing down. Between the layers you need to put bay leaves and pepper.
We are preparing the marinade. In boiled warm water salt and sugar are diluted. Salad is poured to the top with this liquid.
Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
We leave the salting for 3 days. It is worth observing that the upper cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.

How to quickly pickle

Quick salting of cabbage will come in handy for many housewives. This type of pickle is perfect for a family dinner or an unscheduled guest visit, because a delicious vegetable salad will be ready in just 60 minutes. Salting ingredients:

cabbage - 2-2.5 kg;
carrots - 3 pieces;
garlic - 6 cloves.

For a "quick" brine, you need to prepare:

water - 1 liter;
salt (coarse, stone grade, non-iodized) - 2 tbsp. l.;
sugar - 100 grams;
vinegar - 100 g;
vegetable oil - 200 grams.

Salted instant cabbage is made according to this recipe:

The main ingredient must be finely chopped, grated carrots, cut garlic into slices.
Boil water, add salt and sugar to it.
After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
Vegetable salad, which is previously placed in a jar, is poured with hot marinade.
We leave the future pickle to cool completely, and then place it in the refrigerator.

Salting cabbage for the winter

Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many lovers of pickles continue to prefer the method proven over the years. Classic recipe making pickled white vegetables has been popular for a very long time and has been passed down from generation to generation. So, to prepare a delicious, beautiful cabbage, as in the photo, you need:

carrots - 5 pieces;
cabbage - 4-5 kilograms (several large heads of cabbage);
rock salt - 3 tbsp. l.;
bay leaf - 3 pieces;
spices, spices.

Cooking process:

Cut vegetables: chop cabbage into thin strips, grate carrots with a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they start up the juice.
Put the future pickle in a large deep container (bucket, bowl). Add lavrushka, spices.
Place a wide plate on top wooden board, press with oppression (for example, a jar of water).
Let the lettuce ferment at room temperature.
After a daily period of time, we remove the oppression, put half the contents in another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return to their original place under the load. We do this procedure every day until the ingredients are completely salted.
After three or four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of pickles, which is determined by taste.
It remains to shift the finished dish into jars and put it in a cold place.

Features of the preparation of cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which spices and spices are sometimes added. Another marinade is obtained in the process of pickling vegetables. The basis of the liquid for salting is a solution of different concentrations (depending on the amount of salt). Here are some tips on how to make a pickle brine for pickling and sourdough vegetable salad.

For sauerkraut

The classic, "grandmother's" method of cooking cabbage is sourdough with brine. First you need to prepare the vegetables, clean from dirt, chop. How to prepare sauerkraut in brine? The marinade is very quick and easy to make. It is necessary to dilute in water (1.5 liters) one tablespoon of rock salt and two tablespoons of sugar. Then you need to put the liquid on the fire and boil for several minutes. Pour cabbage with carrots with cold brine. We stand until ready.