Cabbage slices for the winter - delicious pickled cabbage recipes in a jar of brine. Canning cabbage for the winter in jars under iron lids

Cabbage is very, very popular in our diet. Among all the vegetables grown in the garden, it occupies almost the first place.

What could be better than a fresh coleslaw. Even just one cabbage leaf in a salad is great, and if we add grated carrots or tomatoes, then the salad will be doubly excellent.

But not only salads can be prepared from cabbage. One of the popular cabbage preparations is pickled cabbage. How wonderful it is to open a jar with such cabbage in winter and crunch it with appetite.

In this article, you will be offered several recipes for preparing such a wonderful preparation as pickled cabbage.

Pickled cabbage for the winter according to a very tasty recipe

Required Ingredients:

white cabbage - 3 kg
carrots - 250 gr.
garlic - 3 cloves
black peppercorns - 10 pcs.
salt - 2 tbsp. l.
sugar - 1 tbsp. l.
apple cider vinegar - 2 tsp
water - 1 l

Initially, we clean the cabbage from rotten leaves, wash it. Next, chop it into straws.

Now we take carrots, wash them, peel and grate them.

We take a large cup, put carrots and cabbage in it and mix.

Put garlic, bay leaf and peppercorns in a jar. Then we put cabbage with carrots.

Now let's prepare the marinade. To do this, boil water, add sugar, salt and vinegar. You can add more spices. Pour this hot marinade into jars, close with a plastic lid and set to cool. When everything cools down - you can try.

Enjoy your meal!

Cabbage for the winter in jars of 1 liter and 3 liter jar. Five-minute recipe

For this recipe we need:

White cabbage - 1 medium fork
Carrots - 500 grams
Bulgarian pepper - 400 grams
Onions - two onions
Sugar - 30 grams
Salt - 20 grams
Allspice peas - 5 pieces
Bay leaf - 2 pieces
Vinegar 9% - 80 milliliters

Let's start with mine. clean the cabbage and chop it into strips

We clean the carrots and rub it on a grater. Cut the pepper into strips, cut the onion into rings. We mix it all and put it in banks.

We are preparing the marinade. We heat the water, add salt, sugar, parsley and vinegar.

Pour cabbage with hot marinade, roll up the lids and set to cool. After it cools down, put it away for storage.

Delicious cabbage for the winter in a jar under iron lids

Ingredients:

Cabbage - 1 head
Carrots - 3 pcs.
Salt - 50 g
Sugar - 50 g
Vinegar 9% - 50 g

Let's start with the preparation of the brine. Bring water to a boil in a saucepan, add sugar, salt and vinegar. Let the brine cool down.

At this time, chop the cabbage.

Grate the carrots and mix it all in a large bowl.

After that, lay out the cabbage in jars and pour the cooled brine. We cover the jars with lids and set them for two days for sourdough cabbage.

After this time, we sterilize the jars of cabbage

After that, we roll up the banks, set to cool and put away for storage.

"- cabbage salad for the winter. 10 recipes for delicious, popular snacks that will decorate your table and diversify the menu in the winter season.

In our country, cabbage is probably the most common and important vegetable grown in agriculture.

It grows all over the world, except, of course, the north and deserts.

Already in the Stone Age, people grew this vegetable, and Pythagoras, a well-known mathematician in ancient times, was engaged in its healing properties and selection.

And now this beautiful vegetable has hundreds of varieties.

Variety "Kale"

Also, cabbage has become widespread as an ornamental plant, perfectly decorating city flower beds, for example, the Kale variety, which is more useful than white cabbage, although it has not yet become widespread in our country.

In Russia, after September 27, it was a tradition for all the people to harvest cabbage for the winter, it was time for fun evenings - skits, which lasted two weeks. Hence the name of the modern form of funny theatrical performance.

So, the conversation will be about how to cook a cabbage appetizer for the winter.

I offer you the best proven recipes, cook and you will not regret

Cabbage salad with carrots and bell peppers

Ingredients:

1.5 kg cabbage
300 gr. carrots
300 gr. bell pepper
300 gr. Luke
105 gr. Sahara
1.5 st. l. salt
150 ml vegetable oil
150 ml vinegar 9%

Cooking:

Finely chop the cabbage

Peel the peppers, cut into thin strips

Onion cut into small cubes

Mix prepared vegetables in a large bowl.

Add oil, vinegar. Add sugar, salt. Mix everything thoroughly

We lay out the finished salad tightly in sterilized jars so that the vegetable mass is in brine, roll it up with sterilized lids

Salad with carrots and onions - Kuban

Ingredients:

White cabbage - 250 g
Carrots - 150 g
Bulgarian pepper - 150 g
Onion - 150 g
Tomatoes - 250g
Cucumbers - 150 g
Chili pepper - 0.5 pcs
Salt - h. with a slide
Sugar - 10 - 15 g
Ground paprika - 0.5 tsp.
Vinegar 9% - 15 ml
Vegetable oil - 50 g
Allspice - 4 - 5 peas

Cooking:

Finely chop the cabbage
Onion cut into thin half rings
Finely chopped hot pepper
Tomatoes cut into slices
Cucumbers cut into half circles
Add salt, sugar, paprika, oil, vinegar, bay leaf, peppercorns
Mix everything thoroughly, leave for 2 hours, mix vegetables every 30 minutes
Put on fire, bring to a boil, simmer for 20 minutes from the moment of boiling, stirring
Arrange in sterilized jars, roll up with sterilized lids

Cabbage salad with tomatoes

Ingredients:

1 kg cabbage
3 carrots
4 pcs tomatoes
5 tooth garlic
2 onions
st.lodge ground coriander
bunch of parsley
Art. lies. with a hill of salt
100 g sugar
100 ml vegetable oil
12 st. lies. vinegar 9%
150 ml water

Cooking:

Finely chop the fork into thin strips

Peel the carrots, rub on a coarse grater

Tomatoes cut into small pieces

Onion cut into half rings

Garlic rubbed on a fine grater

We chop the greens not very finely

We mix the chopped vegetables, except for the tomato, add the coriander. We mix everything well

For the marinade, add water and oil to a saucepan. Add salt, sugar, mix everything

We put on fire, bring to a boil, stir until the salt and sugar dissolve, remove from heat

Add vinegar, stir

Add tomatoes, herbs to vegetables

Pour the marinade, mix everything thoroughly, leave for 1 hour

We lay out the salad in sterilized jars

Roll up with sterilized lids, let cool

Cauliflower salad

Based on 6 cans of 700 gr.:

3 kg cauliflower
3 carrots
3 pods of hot pepper
4 heads of garlic
2 bunches curly parsley
For marinade:
1.5 liters of water
1 st. Sahara
1 st. vegetable oil
3 art. l. salt
15 allspice peas
1 st. vinegar 9%

Cooking:

Coarsely chop the parsley and spread the first layer in a bowl, but not aluminum

Cut the garlic into circles, lay out the next layer

We rub the carrots on a grater with thin circles, spread them in the next layer

Peel the peppers, cut into half rings, 1 cm wide

Add on top of vegetables

We spread the cabbage, disassembled into inflorescences

For marinade - put water in a saucepan on fire, bring to a boil

Add sugar, oil, salt, peppercorns, vinegar

Pour the vegetable mass with marinade, cover with a flat plate, put the load, leave for 1 day

After a day, the whole mass is thoroughly stirred.

Put in sterilized jars, tamp tightly, pour marinade, cover with sterilized lids

In a large container, laying the bottom with a towel, expose the jars, fill with water

Pasteurize for 20 minutes from the moment of boiling, at the end tightly twist the lids

Have to take:

1 kg cabbage
4 garlic cloves
3 bell peppers
2 carrots
1 bulb
6 art. l. vegetable oil
5 st. l. Sahara
2 tbsp. l. salt
1.5 st. l. acetic acid 70%
1 tsp black pepper
1 tsp hot red pepper

Cooking:

Cabbage cut into medium cubes
Pepper, de-seeded and cut into strips, 1 cm wide
Peel and grate carrots on a Korean grater
Pour vegetables into a bowl
Add a mixture of peppers, salt, sugar, mix thoroughly
Pour in acetic acid, mix again
Onion cut into large cubes
Heat oil in a frying pan, fry until translucent
Pass the garlic through a press, add to the onion
Transfer the still hot onions and garlic to the pan, mix and leave for 1 hour
Arrange the salad in sterilized jars, cover with sterilized lids
Lay the bottom of a large container with a towel and put the jars, pour water
Sterilize 1 liter jar - 20 minutes, 1.5 liter jar - 30 minutes
Close the lids tightly, turn the jars upside down, cover with a warm cloth, let cool

Cabbage salad for the winter "Fly away"

Have to take:

1 kg cabbage
4 medium carrots
6 garlic cloves
0.5 st. water
0.5 st. vegetable oil
0.5 st. Sahara
1 st. l. salt
10 st. l. vinegar 9%

Cooking:

Shred cabbage
Grated carrots on a coarse grater
Pass the garlic through a press
Mix everything thoroughly, kneading with your hands.
Pour oil into water, add sugar, salt
We put the marinade on the fire, bring to a boil, stirring until the sugar and salt dissolve.
Remove from heat, add vinegar
Pour the marinade over the vegetable mass, stir, cover with a flat plate, leave for 2 hours
We lay out the finished salad in sterilized jars and twist tightly with sterilized jars

Cauliflower salad in tomato juice

Ingredients:

2 kg cauliflower
2 kg tomatoes
200 g bell pepper
50 g garlic
100 g sugar
2 tbsp. lies. salt
glass of vegetable oil
150 ml vinegar 9%

The weight is indicated for already prepared, chopped vegetables. Calculation for five 1-liter cans

Cooking:

Wash the tomatoes, pour boiling water over them, leave for 1-2 minutes, remove the skin
Grind in a blender
Remove seeds from peppers, cut into strips
Add salt, sugar, butter
Place over medium heat, bring to a boil
Put the cabbage, disassembled into inflorescences
Bring to a boil, cover with a lid, cook for 20 minutes over low heat.
Arrange vegetables in sterilized jars, close tightly with sterilized lids.
Turn the jars over, wrap them in a warm cloth and leave to cool completely.

Cabbage salad for the winter "Fergana"

Ingredients:

3 kg cabbage
3 kg red tomatoes
1.5 kg red bell pepper
2 kg carrots
2 kg cucumbers
2 kg white onion
200 gr. vegetable oil
10 gr. ground black pepper
5 st. l. salt
3 art. l. acetic acid 70%
3 bunches of dill
3 bunches of parsley

Cooking:

Finely chop the cabbage
Cut tomatoes into small cubes
Remove seeds from peppers and cut into thin strips
Grate carrots on a Korean grater
Cucumbers cut into medium cubes
Onion cut into small cubes
Finely chop greens
Add sugar, salt, pepper, vinegar, oil
Mix everything thoroughly
Arrange the vegetable mass in sterilized 1 liter jars
Sterilize 1 hour, roll up with sterilized lids
Turn over, cover with a warm cloth and leave to cool completely

red cabbage salad

Required products:

1 kg red cabbage
300 gr. bell pepper
3 onions
8 art. l. vegetable oil
250 ml water
4 tbsp. l. vinegar 9%
1 tsp Sahara
2 cloves (buds)
Bay leaf
7 black peppercorns
5 allspice peas
1 st. l. salt

Cooking:

chop heads of cabbage
Remove seeds from peppers, cut into strips
Onion cut into half rings
Add salt, mix, leave for 10 minutes
Bring water to a boil, add sugar, pepper, bay leaf to taste, cloves
Boil 5 minutes, add vinegar
Arrange vegetables in sterilized jars
Heat oil to 70 degrees
Pour jars with hot marinade and add oil on top
Cover with sterilized lids, sterilize
Roll up lids, let cool.

Vegetable salad for the winter - video recipe

How nice it will be to open a jar of salad and potatoes on a cold winter day and remember the hot summer.

If you have your own original, interesting recipes, share them with readers in the comments, I will be very grateful to you.

Designed for the winter. This seemingly simple and familiar culinary ingredient, with the right selection of proportions, can surprise even the most inveterate gourmets. Below are the most popular and delicious recipes that are easy to perform and even novice cooks can do.

How to choose for workpiece

When choosing a cabbage head, you should follow these recommendations:

pick up a head of cabbage and carefully feel it. If it becomes soft when pressed or changes its shape, then feel free to put it aside, such a fork is not suitable;
there should be no spots or cracks on the surface of the leaves;
the vegetable should have a characteristic pleasant fresh smell;
carefully examine the stalk: it should be at least 2 cm long, have a white color. Only in this case, a head of cabbage suits you;
it is advisable to choose a vegetable with green leaves. This will guarantee that he was not frozen in winter;
the weight of the head must be more than 1 kg. The ideal option is from 3 to 5 kg.

Important! It must be remembered that not all varieties of this vegetable are suitable for harvesting. The most suitable varieties are mid-season and late.

By following these tips, you can pick up delicious and healthy heads of cabbage that will make your preparations the most delicious.

salting

Cooking salted cabbage for the winter is a little different from pickling it. Below is a recipe for a delicious and proper salting in beets.

Ingredients

For 4-5 liters you need:

1 cabbage head;
- 2 pcs.;
- 1 PC.;
- 1 tbsp. l.;
1 small hot pepper;
- 5 pieces.;
black peppercorns - 10 pcs.;
- 2 pcs.;
- 1 umbrella;
- 2-3 branches.

In order to prepare a marinade for 1.5 liters of water, you need:

half a glass of sugar;
half a glass of sunflower oil;
salt - 2 tbsp. l.;
half a glass of vinegar.

Cooking

In order to cook delicious salted cabbage, follow these steps:

Cut the vegetable into large pieces, but so that they pass into the jar.
Peel and cut them into small round pieces.
Be sure to sterilize jars before use. Put all the spices, greens on their bottom, then tightly fold finely chopped cabbage heads with beets and carrots.
In order to prepare a delicious marinade, pour salt and sugar into water, add sunflower oil there. Boil everything, leave it for 1 minute. Then remove from heat, pour in vinegar and mix everything well.
Pour the still hot marinade into jars with vegetable mixture, then cover with lids and leave to sterilize for half an hour. Roll up the banks, turn them over and leave them in this position for a couple of days. Choose a cool place for storage.

Delicious salted cabbage for the winter is ready!

Did you know? There is an assumption that the word "cabbage" comes from the ancient Greek and Roman words "caputum", i.e.« head» , which corresponds to a rather peculiar form of this vegetable.

Pickled

First, the brine is prepared, that is, we dissolve the salt in hot water.
The cabbage is finely chopped, and the carrots are grated, then everything is mixed.
The resulting mixture is dropped in parts into a chilled brine for 5 minutes. Then the cabbage is taken out of it, squeezed out and transferred to another container. Do this with the entire mixture.
Put all the cabbage in jars, tamping it well, close with polyethylene lids and leave for the whole night.
After a day, take the jars to the cold.

That's how easy it is to cook a delicious preparation of this vegetable! Enjoy your meal!

Did you know?Cabbage began to be cultivated in ancient Egypt in the 15th-10th centuries BC.

Marinated

Inexpensive, low-calorie, and most importantly, pickled cabbage will become a useful and very tasty addition to your table for the winter. The recipe for its preparation is very simple and does not require much time.

Ingredients

If you want to pickle a vegetable so that it has a juicy and unique taste, then you will need:

- 1 kg;
- 3 pcs.;
- 2 pcs.;
allspice peas - 4 pcs.;
- 1/4;
- 3 pcs.

To prepare the marinade:

water - 300 ml;
salt - 70 g;
sugar - 220 g;
4% apple cider vinegar - 300 ml.

Cooking

So, the recipe consists of the following:

Cut the head into strips, and grate on a large grater, cut into half rings. Next, everything needs to be mixed in a special container, add there, peppercorns and grate a little nutmeg.
The marinade is prepared as follows: water is boiled, then salt and sugar are added there. After a minute, everything is removed from the fire, and vinegar is poured.
Pour the prepared vegetable mixture with the prepared marinade. After that, press down the cabbage with any load so that it is completely in the marinade.
After 6-7 hours, arrange the already slightly pickled vegetables in jars, closing them with polyethylene lids.

Important!It is best to store jars in a refrigerator or cellar at a temperature of +3..+4°C.

A unique appetizer is ready!

Another popular and very tasty cabbage preparation for the winter is a salad cooked in jars. Even in winter, you will feel like you are eating a freshly prepared summer vegetable salad.

Ingredients

Based on 8 half-liter cans of salad, you will need:

any grade - 2 kg;

It is simply impossible to imagine Russian cuisine without cabbage. She, a white-headed beauty, reigns in our gardens and summer cottages, pleasing the eye with elastic round heads of cabbage. Cabbage can be kept fresh almost until spring (if there is room), fermented according to simple, centuries-old recipes, or pickled. Pickled cabbage for the winter is a spicy salad, a dressing for sour cabbage soup or borscht, and an addition to vinaigrette.

Pickled cabbage for the winter is prepared not simply, but very simply. And pickled cabbage will have a little more recipes than sauerkraut. If you want gently spicy - please, if you want spicy, spicy - choose a recipe! Our site has collected all the best recipes

Ingredients for a 3-liter jar:
2 kg of cabbage
1 large carrot
3 cloves of garlic.
Marinade:
1 liter of water
2 tbsp salt,
1 tsp 70% vinegar,
1 tbsp Sahara,
bay leaf, peppercorns - to taste and desire.

Cooking:
Chop the peeled cabbage into thin strips or squares. Grate carrots on a coarse grater. Cut the garlic into thin petals. Sterilize jars. Place bay leaves, peppercorns and garlic on the bottom of the jars, and cabbage and carrots on top of them, not tamping too much so that the marinade easily penetrates between the ingredients. Boil water for the marinade, add salt and sugar and heat for a couple of minutes. Add vinegar, boil and remove from heat. Pour the cabbage in jars with marinade and roll up. Wrap until completely cool. It is better to store such cabbage in a cool place.

Acetylsalicylic acid has long been used as an acidic marinade base along with vinegar and citric acid. Let's not argue about tastes and predilections, about harm and benefit - let's leave this topic to specialists. There are recipes - and to cook according to them or not, it's up to you.

Pickled cabbage with aspirin

Ingredients:
1 kg of cabbage
4 carrots
3 tbsp salt,
3 tbsp with a pile of sugar
3 bay leaves,
6-8 black peppercorns
3 aspirin tablets,
1 liter of water.

Cooking:
Chop the cabbage, grate the carrots on a coarse grater or on a grater for Korean carrots, mix everything with your hands. At the bottom of a sterilized jar, pour one tablespoon of salt and sugar, put 1 tablet of aspirin, bay leaf, pepper. Fill the jar halfway with the cabbage and carrot mixture. Repeat the seasoning layer again (salt, sugar, aspirin, etc.), and lay the cabbage again. Boil water, pour half the norm of water into the jar, leave the remaining water to boil on the stove. Pack, add cabbage to the neck, put salt, sugar, aspirin, bay leaf and pepper on top again and add boiling water. Roll up the jars with boiled lids and wrap until completely cool. Store in a cool dark place.

Pickled cabbage with sweet pepper

Ingredients:
1 large head of cabbage
6 sweet peppers,
1 bunch of green parsley,
250 ml of water
100-150 g of sugar,
2 tbsp salt,
100 ml 9% vinegar,
50-70 ml of vegetable oil.

Cooking:
Finely chop the vegetables and mix with chopped parsley. Pour water into a saucepan, add salt and sugar, boil for a couple of minutes and pour in the oil and vinegar. Pour the vegetables in a saucepan with the resulting marinade and let stand for two hours. Arrange the finished salad in sterilized jars and set to sterilize: 0.5-l - 10 minutes, 1-l - 15 minutes from the moment of boiling. Roll up. Store in a dark cool place.

Pickled spicy cabbage

Ingredients:
2 kg of cabbage
2 carrots
2 tbsp salt,
1 glass of sugar
5 garlic cloves,
7 black peppercorns,
7 cloves,
1 tbsp vegetable oil,
1.5 tsp 70% vinegar.

Cooking:
Chop the cabbage or cut into squares, grate the carrots on a coarse grater, cut the garlic into two parts. Mix cabbage and carrots together and lightly rub with your hands. Place the garlic cloves in the bottom of the sterilized 2-liter jars and pour the cabbage and carrot mixture, not pressing too hard, so that the marinade easily penetrates the vegetables. Fill the jars with boiling water, noticing how much water goes into each jar, to then prepare the marinade. While the vegetables in the jars are warming up, measure out the prescribed amount of water, adding a little for evaporation, add salt, sugar, black pepper and cloves and boil. Reduce the heat to medium and simmer the marinade for 1-2 minutes. Drain the water from the jars. Add vegetable oil and vinegar to the marinade, stir and pour into jars. Immediately roll up with sterile lids, turn over and wrap for a couple of days.

If you want a thrill, add a small pod of hot pepper to each jar.

Pickled sweet cabbage

Ingredients:
1 kg of cabbage
2 carrots
100 ml 6% vinegar,
200 ml vegetable oil,
500 ml of water
1 tbsp salt,
3-4 tbsp Sahara.

Cooking:
Finely chop the cabbage, grate the cabbage on a coarse grater and mix everything with your hands along with salt (about half of the required amount). Press down on the cabbage to release the juice. In the meantime, prepare the marinade: add salt, sugar, vegetable oil and vinegar to the water, boil and add bay leaves and peppercorns to taste. Arrange the cabbage in sterilized jars and pour boiling marinade over. Cover with nylon lids and leave to cool completely. Then close the lids tightly and store in a cold cellar or refrigerator.

Cabbage salad for the winter

Ingredients:
5 kg of cabbage
1 kg carrots
1 kg of onion
100 g sugar
50 g salt
500 ml vegetable oil,
500 ml 9% vinegar.

Cooking:
Finely chop the cabbage, grate the carrots. Onion cut into half rings. Add salt and sugar and mix, kneading well with your hands. When the cabbage starts juice, add vegetable oil and vinegar to it and mix well again. Remove the salad in a dark place for a day. Arrange in sterile jars and close with nylon lids. Keep the salad refrigerated.

For such a salad, it is good to take red or purple onions.

Cabbage marinated with beets

Ingredients:
2 kg of cabbage
1-2 carrots
4-6 garlic cloves,
1 small beetroot,
dill umbrellas, bay leaf, black peppercorns - to taste and desire.
Marinade for 1 liter of water:
2 tbsp salt,
3 tbsp Sahara,
1 tsp citric acid.

Cooking:
Cut the cabbage into large pieces, cut the carrots into circles, peel the beets and cut into slices, peel the garlic. Sterilize jars. At the bottom of the jars, lay the pieces of carrots and beets and garlic cloves. Pack cabbage tightly into jars and place dill umbrellas on top. Boil water and pour into jars. Leave for 10 minutes, pour into a saucepan and, having calculated the amount, prepare a marinade on this water. In the meantime, boil another portion of water and pour over the cabbage, let it warm up. For the marinade, mix the water from the first pour with salt, sugar and citric acid, boil. Drain the water from the jars, arrange the spices in the jars and pour the boiling marinade over. Roll up, turn over and wrap.

Pickled cabbage for the winter will join the slender ranks of your winter preparations. For business!

Good luck preparing!

Larisa Shuftaykina

Today we will cook it in large pieces. Which will significantly reduce the preparation time of such a workpiece.

I am sure that every housewife has more than one recipe in her piggy bank. Despite this, I suggest you explore another small selection of popular cooking options. In which you will surely find something new for yourself. Or extract something useful.

What I love about such cabbage is that you don’t need to season it as soon as it’s ready. I took out a couple of pieces from the jar. If necessary, cut into smaller portions and served to the table. In my opinion, it's just wonderful, you can say a little more saved your precious time.

You can talk and tell a lot, I propose to get down to business. Stock up on a great mood, the necessary ingredients and get to work. And be sure to follow the instructions.

Cabbage slices "pelyustka" for the winter in a jar

Let's start with the most popular cooking option. We will cook pickled cabbage without vinegar. To give a soft pink tint, add a small amount of beets. And in order to save such a blank until the very spring, we will tamp it into a 3-liter jar.

We will need:

Fresh cabbage - 2-2.5 kg.
Salt - 1 tablespoon
Sugar - 2 tablespoons
Water - 1 liter
Beets - 1 pc.

Cooking:

1. The first step is to prepare the marinade. Pour cold boiled water into a liter jar. Add salt and sugar to it. The amount of bulk ingredients is indicated in the layout. Mix everything until completely dissolved.

2. Now we take a head of cabbage in our hands. Be sure to inspect it externally, if there are rotten places, cut them off. It is desirable to remove the top sheets. Cut the fork into two equal parts. Cut out the stem.

We will cut the cabbage into pieces. The average size of one square is 4 cm. Do not shrink, it is better to leave a piece a little larger.

3. To give our blank a soft pink flower, we will use beets. We clean the red vegetable from the skin in advance. We cut into plates 3-4 mm thick.

Now let's start laying all the cut ingredients. We take a clean sterilized jar. We put a part of the cabbage in it, then we put the beets in one layer. So we fill the whole jar.

Do not tamp the cabbage and crush it while laying. In this way, she will retain all her juice and release it only during pickling.

Pour all the vegetables with a pre-prepared marinade. We put the jar in a deep plate or any other dish. Leave to marinate for 3 days at room temperature. Then we clean it in a cooler room for another 4 days.

The first three days the cabbage will ferment. That is why excess air should be released from it by piercing.

After the time has elapsed, we take out the pickled vegetable and try it. I assure you it turns out very tasty and crispy. If you decide to prepare cabbage according to this recipe for the winter. Then cover it with a nylon lid and put it in the refrigerator.

Delicious Korean cabbage recipe in brine

The name itself speaks for itself. In Korean, it means that it contains one of the ingredients that will give it a spicy taste. The advantage of this pickling is that you can use a complex of seasonings that you like. Giving the cabbage an even more spicy and excellent taste.

We will need:

Cabbage - 1 head
Carrot -2 pcs.
Hot pepper - 1 pod
Garlic - 3 cloves
Sunflower oil - 100 ml.
Salt - 1 tablespoon
Sugar - 3 tbsp
Water - 1.5 liters

Cooking:

1. We clean the head of cabbage from dirt. Cut into two equal parts, remove the stalk. We cut into slices. Then we divide each part into squares. The average size of one is 3.4 cm.

2. We clean the carrots from the skin. We cut into plates, then cut each into strips. Preferably thinner. You can grate, but then keep in mind that the vegetable will turn out to be mushy. Which is not quite right for us.

3. We clean the garlic from the husk and pass through the press. Cut the capsicum into small pieces. without removing the seed.

Mix all prepared ingredients in one bowl. Let's put them aside for a while. And let's make the brine. Pour the required amount of water into the pan. Add salt and sugar, bring the mass to a boil. At the end of the boil, add vegetable oil.

Pour all the vegetables with the prepared marinade. Please note that vegetables must be completely covered with brine. Leave cabbage at room temperature until completely cooled.

As soon as the pickled cabbage has cooled down, arrange it in jars of different sizes. It is more convenient for me to store it in a container no more than half a liter. Serve such a blank preferably with boiled potatoes. Yes, and to any holiday table.

Crispy cabbage marinated in instant pieces

I bring to your attention one more recipe. We'll take a look at it step by step in the video. I promise you will get awesome crispy cabbage as a result. It is prepared quite easily and simply. The main plus is that we will cook according to grandmother's recipes. This means that this version of a pickled vegetable has been in great demand for more than a year.

Marinate cabbage with beets in a 3-liter jar

Beets will give our white cabbage a bright pink color. And saturate it with its vitamin taste and aroma. Simply put, adding a red vegetable to a pickled snack will add only positive qualities. Ready for the extreme, I'm talking about those who encounter this combination for the first time.

We will need:

Fresh cabbage - 1 medium head
Carrots - 2 pcs.
Beets - 2 pcs.
Horseradish - 1 root
Water - 1.5 liters
Salt, sugar - 70 gr.
Garlic - 5 cloves
Vinegar essence - 1 teaspoon

Cooking:

1. First of all, we will prepare vegetables. We clean the carrots and beets from the skin. Then we cut the carrots into circles, and the beets into plates. We lay on the bottom of a sterilized 3-liter jar.

We clean the garlic from the husk. Divide into three parts and add to the rest of the vegetables. Horseradish cut into small pieces.

2. Remove the top leaves from white cabbage. Remove the stalk, cut into cubes. The average size of which should be 3 by 3 cm. This does not mean that you need to run with a ruler. Just try not to shrink.

We put all the cabbage on the banks. Lightly tamping, but without applying force.

Now that the vegetables are all prepared, and the jar is filled to the brim. You can do the preparation of the brine. To do this, we need a voluminous pan. Pour one and a half liters of water into it, add salt and sugar. Bring to a boil, boil for 1-2 minutes.

While the brine is preparing, pour a teaspoon of essence into each jar. Top with prepared marinade. Leave the jars to infuse for 5 minutes, then roll up tightly with sterilized lids.

Turn the finished pickles upside down. We put on a flat surface, cover with a warm blanket. Leave in this state until completely cooled. Then we put it away for storage in the pantry or cellar.

From this amount of products, we got two 3-liter jars of pickled cabbage.

Cabbage for the winter under iron lids

Easiest quick recipe ever. Despite the speed of preparation, the white vegetable turns out to be crispy and very tasty. The main thing is to follow all the recommendations and you will definitely succeed. With such a minimum amount of ingredients, we get an amazing snack for every day.

We will need:

Cabbage - 1-2 heads
Vinegar 70% - 1.5 tsp per 3 liter jar

Water - 1 liter
Sugar - 1/2 cup
Salt - 1.5 tablespoons

Black peppercorns can be used to add spice. For more flavor, add a couple of peas of allspice.

Cooking:

1. We wash the white cabbage. We clean from the upper leaves and remove the stalk. In case of rot formation, be sure to cut it off. Cutting the vegetable will be quite large, the size of the pieces will be arbitrary. It is important that the chopped cabbage goes through the hole in the jar.

Immediately put each piece in a jar. Lightly tamping together.

The jars are filled, you can start preparing the marinade.

Please note that in order to preserve pickled cabbage, jars and lids are subject to mandatory sterilization. You can use absolutely any method of sterilization, both over steam and in the oven.

2. Pour the required amount of water into the pan. In our case, this is 8 liters. And according to the scheme above indicated in the recipe, we calculate the amount of salt and sugar.

Bring water to a boil, add dry ingredients. Bring to a boil again and fill the prepared jars with cabbage with brine.

Fill jars with brine to the very brim. Now add vinegar to each jar. And tightly roll up with sterilized lids.

Turn the pickled cabbage upside down. And let it cool down completely.

Store such a workpiece should be similar to other pickles. In a dark, preferably cool place.

Step-by-step recipe for cabbage pieces under oppression

And finally, I propose to consider another option for pickling cabbage. We will cook it initially in a saucepan. Withstanding several days under oppression. And after the necessary time, we will transfer the finished blank to the banks. Well, let's start learning another quick recipe.

We will need:

Cabbage - 1 head
Garlic - 1 head
Beets - 1-2 pcs.
Red chilli pepper - 1 pc.
Salt - to taste
Black peppercorns - 5-6 pcs.

Cooking:

1. Cut the cabbage into large pieces along with the stalk. Naturally, after removing the first leaves.

We clean the beets from the skin and cut into thin plates 3-4 mm thick. We clean the garlic and divide it into several cloves. We chop the hot pepper arbitrarily, but not quite large. In this case, the seeds are not removed.

2. We put all our vegetables in a fairly deep pan. We will lay them in layers, alternating each. We start with a chopped head of cabbage. Then beets, red pepper and garlic.

Fill the pot to the very top. You must leave at least 5 centimeters.

3. Preparation of the marinade. Take another pot, pour water into it. Add salt to taste, the water should be a little salty, unlike ordinary dishes. Bring liquid to a boil and add peppercorns. Boil for another 2 minutes.

Then carefully pour the finished brine into the pan with vegetables.

Again, without topping up the marinade to the very top. Since during the installation of oppression, everything will begin to pour over the edges. It is better to add later, in case the liquid is not enough.

We set oppression on top of the cabbage. First, we put a plate of a suitable diameter. We put a small weight on top of it.

We remove the pan with oppression in a cool place for 4-5 days. After the time has passed, we take it out and taste it. If desired, you can decompose the finished workpiece into jars and store in the refrigerator.

How many delicious recipes we have reviewed today. Now it's a matter of choice. If you were delighted with each, just save the article to your bookmarks. Or share it on your social networks with your family, friends and just acquaintances.

This is where I end, I want to wish you more sunny days in your life. And of course delicious preparations until spring! While friends...

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