Cabbage is far from the last place in the Russian diet. And you probably won’t find a person who has tasted cabbage at least once. Cabbage is good both raw and pickled or pickled.

Preparing pickled cabbage is very simple and I will try to convince you of it. Below are a few simple recipes preparing this delicious snack and you will be able to choose the option that you like best, and you can also leave your recipe for making pickled cabbage in the comments. Well, let's get down to business.

INGREDIENTS.

Cabbage 2 kg.

Carrots 2 pcs.

Garlic 5-6 cloves.

Ingredients for preparing the marinade.

2 large spoons of salt.

Half a glass of sugar.

Liter of water.

Allspice peas.

Ground black pepper.

Laurel 3-4 leaves.

Vinegar 9% 100 grams.

COOKING PROCESS;

☑ Remove a couple of top leaves from the cabbage and chop into strips with a knife or on a special grater. If you cut with a knife, try to make the straws as thin as possible.
☑ Wash and wash carrots as in Korean for carrots. Or just a straw. You can also grate it.
☑ Place the chopped carrots and cabbage in a large saucepan and stir.
☑ Peel the garlic and chop it randomly or pass it through a garlic press.
☑ To prepare the marinade, you will need to pour water into a saucepan, pour almost all the ingredients into it except vinegar, put on fire and boil for 3-4 minutes.
☑ Add vinegar and garlic to the marinade.
☑ Pour the prepared marinade into a saucepan with cabbage.
☑ Add pepper and bay leaf and mix gently, lifting the cabbage from the bottom to the top. Let the marinade cool and transfer all the cabbage into jars. Makes three liter jars.
☑ It is advisable to put the jar in the refrigerator and let the cabbage sit in the marinade overnight. In the morning the cabbage is ready and you can serve it on the table.
In this form it can be stored for about 30 days. But we usually eat it within a week and a half. So it’s impossible to check how long the cabbage can stand like this.

From such cabbage you can prepare all possible salads from simple to complex. You can simply add onions and season the herbs with vegetable oil, you can use it to make a vinaigrette or as a filling for pies.

Recipe for pickling cabbage with beets in just 8 hours

You will be able to prepare a very beautiful appetizer from cabbage and beets. Of course, for this you need to choose fresh cabbage and fresh beets. Then the beets will be able to give the cabbage its bright color and aroma.

INGREDIENTS;

2 kg of fresh cabbage.

2-3 medium carrots.

I reduced it to about 300-350 grams.

100 grams of vegetable oil.

Garlic to taste.

Tablespoon salt.

3 tablespoons sugar.

60-70 grams of table vinegar.

COOKING PROCESS;

☑ Cut the cabbage into strips using any available method.
☑ Cut the carrots into half circles. It is important that the slices are thinner.
☑ We clean the beets and pass them through a grater. You need to ensure that both cabbage and beets are grated or cut equally.
☑ When using garlic, it must be cut into thin slices.
☑ Combine all the chopped shredded products in a saucepan and mix everything well.
☑ Put 400 grams of water on the fire, add salt, sugar, bring to a boil and pour in oil and vinegar. Remove from heat, stir and pour brine over cabbage.
☑ Mix everything well. Be careful as the brine is still very hot.
☑ Cover the cabbage with a lid of a smaller diameter, place a weight on top and leave it warm for 8 hours. After the allotted time, the cabbage is completely ready to eat. Enjoy your meal.

Quick pickled cabbage recipe without using vinegar

Pickled cabbage prepared according to this recipe will be an excellent decoration for any holiday table. But it’s not even worth talking about the taste and benefits of this wonderful and simple dish, and everything is immediately clear just by looking at the composition.

INGREDIENTS;

One medium head of cabbage.

2-3 medium sized carrots.

Horseradish 50 grams.

Garlic 3-4 cloves.

2 liters of water.

200 grams of salt.

200 grams of sugar.

You can add beets if you wish.

COOKING PROCESS;

☑ Peel the cabbage from old leaves and chop it using any available method.

☑ Peel the carrots and cut into small pieces.

☑ When using beets, grate them the same way as cabbage.

☑ Garlic mode for small circles.

☑ We put all the vegetables in a pan and mix them so that everything is distributed evenly.

☑ Pour water into a pan and pour sugar and salt into it. We put it on fire. Bring to a boil and pour brine over the cabbage.

☑ Gently mix the cabbage and place a weight on top. It is convenient to use a three-liter jar of water as a load, or you can take five liter bottle with water. In general, whatever is convenient for you.

8. Let the cabbage stand for two days and it is ready to serve. Now it can be put into jars and stored in the refrigerator or on the balcony.

Instant spicy pickled cabbage

To make spicy cabbage, you will need to find hot capsicums. There are no preferences in terms of color, since pepper is a weak coloring agent and will not affect the final color of the dish, but it will affect its spiciness. So this recipe is suitable for spicy lovers.

INGREDIENTS;

1.5-2 kg of fresh cabbage.

200-300 grams of carrots.

1-2 pods of hot pepper.

200 grams of vegetable oil.

100 grams of table vinegar.

Garlic 1 head.

Dill or parsley 1 bunch.

1 liter of water.

A heaping tablespoon of salt.

2 tablespoons of granulated sugar.

COOKING PROCESS;

☑ Wash and peel the carrots, using the mode for thin strips.

☑ Cut the cabbage into pieces of about 3-5 cm, preferably cutting the cabbage into squares. Cut the head of cabbage in half, separate about 3-5 leaves and cut them into squares, and do the same with all the cabbage.

☑ Peel the garlic and the regime. Wash the pepper, remove the seeds and tail and also cut it into rings. Be careful with hot peppers.

☑ Finely chop the parsley and dill.

☑ Place the prepared vegetables in a pan and start preparing the brine.

☑ Mix salt and sugar in water and put on fire, bring to a boil, pour in oil and vinegar. Let it cool a little. Pour brine over the cabbage and mix all the vegetables.

☑ The cabbage is marinated for about a day, then it needs to be put in a cool place, either in the refrigerator or in the basement.

Bon appetit.

The easiest and fastest recipe for pickling cabbage in just 2 hours

But these are not all the recipes for making pickled cabbage; there is another recipe according to which cabbage can be prepared in just a couple of hours and served immediately.

INGREDIENTS;

0.7 fresh cabbage.

1 sweet or bell pepper.

2 cloves of garlic.

1 carrot.

3-5 peas of allspice.

2 bay leaves.

1 liter of water

2 tablespoons salt.

50-60 grams of granulated sugar.

100 grams of table vinegar.

COOKING PROCESS;

☑1.Cut peppers and carrots into strips.

☑We also chop the cabbage into strips.

☑Garlic mode in thin slices.

☑ Mix salt, sugar and water, bring to a boil, add vinegar and vegetable oil. Remove from heat.

☑The vegetables are filled with ready-made brine. Stir and leave for an hour.

☑Drain the brine or simply take out the cabbage with your hands and put it in a jar. Then put the jar in the refrigerator for an hour.

☑After an hour, you can remove the cabbage from the refrigerator and serve it to the table. But it’s better, of course, to add a little greenery to it and season it with vegetable oil. Bon appetit.

For pickling, use only fresh cabbage. Sluggish or winded will not work. The dish will not be tasty and it will simply be a waste of time.

Not only carrots can be pickled with cabbage; apples, cucumbers, peppers, tomatoes, currants or cranberries are also often pickled.

You can use almost any cabbage, not just white cabbage. Try combining colored and white, red and Beijing. Try using different kinds cabbage

It is better to add bay leaves not to the brine, but rather to the cabbage. In brine, bay leaves can give off bitterness.

Almost all recipes for marinated cabbage use garlic and rarely onion. The onion can give its flavor to the cabbage and it will develop a sharp onion taste.

Vinegar can be taken from almost any apple grape table, you can use essence, but you just need to dilute it correctly.

Only the most proven and successful recipes.
This cabbage can be covered for the winter, frozen or eaten immediately after cooking.

PICKLED CABBAGE IS VERY TASTY - a simple recipe

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

Ingredients
cabbage - 1 fork per 2 kg
garlic - 4 cloves
carrots - 1 pc.
Marinade:
water - 1 liter
vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
salt - 2 tbsp. spoons
cloves - 5 pcs.
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
bay leaf - 3 pcs
peppercorns - 10 pcs

Preparation
To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.
Grind the carrots on a grater.
Place the cabbage and carrots in a suitable sized container and mix well. There is no 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 specified spices to it (see ingredients for the marinade), except 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, stir and let stand until it cools.
Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.
Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.

MARINATED CABBAGE WITH BELL PEPPERS


Another quick recipe. You can eat this cabbage within a day.

Ingredients
cabbage - 1 fork (2 kg)
bell pepper - 1 piece (medium)
carrots - 2 pcs (medium)
cucumber - 1 piece (medium)
Marinade:
water - 1 liter
sugar - 3 tbsp. spoons
salt - 1 tbsp. heaped spoon
vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation
Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.
Mix the vegetables carefully to prevent them from choking and releasing their 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 and add salt and sugar. After turning off, add 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.
In a day, the pickled cabbage is ready! It’s a very easy recipe, which is why so many people love it.

MARINATED CABBAGE WITH BEET - Gurian cabbage


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

Ingredients
cabbage - 1 fork (2 kg)
beets - 1 piece (large)
red capsicum - 1 pc (or 1 tbsp ground red)
carrots - 1 piece (medium)
garlic - 7-8 cloves
Marinade:
water - 1 liter
sugar - 1 glass
salt - 2 tbsp. spoons
bay leaf - 3-4 pcs
apple cider vinegar - 1 glass
vegetable oil -0.5 cups
peppercorns - 6-8 pieces

Preparation
For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.
Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.
Cut the garlic thinly into slices.
Peel the pepper from seeds and cut into strips.
Place all the ingredients in the pan in layers.
For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.
We pour it over our cabbage.
Place a flat plate on top and some kind of weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.
Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.
It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.

MARINATED CABBAGE WITH GINGER


Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.
In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients
cabbage – 1 fork (2 kg)
bell pepper - 1 piece
carrots - 1 pc.
garlic – 4-5 cloves
ginger - 70 gr
For the 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 teaspoon
apple cider vinegar - 150 ml

Preparation
Cut the cabbage, carrots, garlic and pepper into thin strips.
Peel the ginger and cut it into translucent circles.
Place all the vegetables in the pan, mix gently, but do not mash.
We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.
Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.
We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.
The recipe is simply delicious!

MARINATED CABBAGE WITH CARROTS AND GARLIC - Ukrainian kryzhavka


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

Ingredients
cabbage - (a head of cabbage weighing approximately 1 kg)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 tsp
For the marinade:
water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Preparation
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 this, remove the cabbage using a slotted spoon. Fill it up cold water to cool down. If during the process the water heats up from the cabbage, you need to replace it with cold water again.
Pass the garlic through a crusher.
Cut the carrots and bell pepper into thin strips.
Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.
Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.
Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!
Serve by cutting into smaller pieces and basting with carrot-pepper marinade.

MARINATED CABBAGE WITH VEGETABLES AND APPLES - a very tasty recipe
The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.


Ingredients
cabbage - 1 fork (2 kg)
bell pepper - 3-4 pcs
carrots - 3-4 pcs (medium)
garlic - 1 head
sweet and sour apples - 3-4 pcs.
hot pepper - 1 pod
For the marinade:
water -2 liters
sugar - 1 glass
salt -4 tbsp. spoons
apple cider vinegar 6% - 3/4 cup
allspice -5-6 pieces
peppercorns - 15 pieces
bay leaf - 3-4 pcs
cloves -5-6 pieces

Preparation
Wash the cabbage and cut into fairly large pieces.
Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.
Chop carrots and garlic into thin slices.
We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.
Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.
The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.
After turning off, add vinegar. We take out the bay leaf, it has done its job.
Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.
Cover everything with a lid and wait for it to cool.
Place the cabbage in the refrigerator, wait 2-3 days and you’re done!
The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!

CABBAGE PELLUT


According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.

Ingredients
cabbage forks 1.2-1.5 kg
1 medium carrot, 100 g
1 large beet, 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

Preparation
Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.
Cut beets and carrots into strips or bars. Garlic - in thin circles.
We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost 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 slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.
Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.
After this, put the cabbage in the refrigerator for another day.
In general, you can try it the very next day. However, for it to be completely ready, it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!
There are so many recipes that you just need to try at least once!

Every autumn, housewives make preparations from vegetables. The most common one is pickled cabbage for the winter. This dish ideally complements fish and meat, and is also suitable for any side dish.

This is the most economical variation, requiring a minimum of ingredients to prepare.

The fastest, easiest and a budget option.

Ingredients:

• laurel – 3 leaves;
• vinegar - 2 tbsp. spoons;
• cabbage – 3000 g;
• salt – 2 tbsp. spoons;
• carrots – 2 pcs.;
• spices;
• ground red pepper;
• water – 1000 ml;
• sugar – 140 g.

Preparation:

1. Chop the head of cabbage (you need square pieces). Turn the carrots into half rings. Take a press, skip the red pepper and chop the garlic.
2. Mix cabbage sticks and carrots. Add bay leaves and stir.
3. Boil water, add granulated sugar and sprinkle with salt. Cook.
4. Pour in vinegar and stir.
5. Pour over vegetables. Cover with a lid and leave for a couple of hours. Hide in the refrigerator and leave for a day. The snack is stored there.

Recipe for cooking with beets in jars

For cooking, use late varieties of vegetables. Cabbage with beets in jars turns out beautiful in appearance and amazingly tasty.

Ingredients:

• salt – 2 tbsp. spoons;
• vinegar – 150 ml (6%);
• beets – 1 pc.;
• laurel – 3 leaves;
• cabbage – 2000 g;
• carrot – 1 pc.;
• oil – 1 tbsp. a spoonful of sunflower;
• black pepper – 11 peas;
• garlic – 4 cloves;
• water – 1000 ml;
• allspice – 11 peas;
• sugar – 140 g.

Preparation:

1. Cut the head of cabbage into four pieces. Then cut each piece again into the same number of pieces.
2. You will need to cut carrots and beets with bars. Chop the garlic cloves into slices.
3. Prepare a bowl in advance, place vegetables in it and mix.
4. Sterilize the jars and place a mixture of vegetables in them. Compact.
5. Pour granulated sugar with water, add salt and add peas. Pour in the oil, add the laurel and add vinegar. Stir, boil and pour this hot solution into the jars.
6. Cover with lids.

In Korean

A simple cooking method that produces an islandy, savory dish. Not only Chinese cabbage, but also white cabbage is suitable for cooking.

Spicy cabbage will not leave anyone indifferent!

Ingredients:

• water – 950 ml;
• garlic – 270 g;
• cabbage – 9500 g;
• red hot pepper – 3 pods;
• salt – 100 g.

Preparation:

1. Take warm water, add salt and stir.
2. Cut the heads of cabbage into six pieces, add liquid and set aside for three days.
3. Grind the garlic and pepper (you can use a meat grinder). The amount of pepper can be reduced or increased as desired.
4. Remove the vegetable from the brine and rinse. Take the twisted mixture and coat the cabbage with it.
5. Place everything in a container, put it under pressure and let it sit for three days. Keep refrigerated.

With bell pepper

Vegetables turn out crispy. A good option snacks for the holiday table.

Ingredients:

• salt – 60 g;
• pepper – 470 g bell pepper;
• vinegar – 140 ml;
• cabbage – 2450 g white cabbage;
• carrots – 470 g;
• sugar – 100 g;
• onion – 470 g of onion;
• oil – 200 ml vegetable.

Preparation:

1. Chop with forks and cut the onions. For a snack you need half rings.
2. Cut the bell pepper into strips and grate the carrots.
3. Stir the vegetables, sprinkle with sugar and add salt. Pour in vinegar and stir.
4. Pour in the oil, put the whole mixture into jars and cover with lids.
5. Can be consumed after four days.

Option in jars with aspirin

To ensure that the consistency of vegetables does not change over time, and the preparation remains fresh all winter, preservatives are added. Aspirin is successfully used in this capacity.

Cabbage will remain fresh throughout the winter.

Ingredients:

• coarse salt - 2 tbsp. spoons;
• laurel – 6 leaves;
• cabbage – 3 heads;
• carrots – 6 pcs.;
• sugar – 2 tbsp. spoons;
• aspirin – 3 tablets;
• pepper – 9 black peas;
• vinegar essence - 3 teaspoons;
• water – 950 ml.

Preparation:

1. Prepare jars (rinse and sterilize).
2. Take a grater, preferably a larger one. Grate the carrots, chop them with forks and mix the vegetables.
3. Pour salt into sugar, mix and add water.
4. Boil, cool, add peppercorns, bay leaves and tablet. Dissolve the last one.
5. Compact the vegetables in a jar, pour in the brine and cover with lids. Leave for a day.
6. Pierce with a long knife, release the gas and pierce again after half a day.

Repeat the process three times, pour in vinegar and close the lids.

Instant pickled cabbage pieces

If you want to enjoy a pickled snack, we suggest using a quick method of preparing it.

Ingredients:

• carrot – 1 pc.;
• oil – 120 ml vegetable;
• water – 950 ml;
• cabbage – 2000 g;
• garlic – 3 cloves;
• salt – 2 tbsp. spoons;
• laurel – 2 leaves;
• black pepper – 5 peas;
• sugar – 3 tbsp. spoons.

Preparation:

1. Cut the head of cabbage into pieces. Chop the carrots and mix the resulting circles with cabbage.
2. Pour water into sugar, add salt and add butter.
3. Chop the garlic cloves, add them to the marinade and add peppercorns. Throw in the bay and stir.
4. Place on the burner, wait until the liquid boils and pour in the vinegar.
5. Compact the vegetables and add liquid. The next day you can enjoy it.

A tasty and crispy way to marinate

The sweet-tasting cabbage turns out crispy and cooks very quickly.

The cabbage turns out crispy and slightly sweet in taste.

Ingredients:

• salt – 1.5 tbsp. spoons;
• oil – 150 ml vegetable;
• sugar – 100 g;
• cabbage – 2000 g;
• onion – 1 pc.;
• vinegar – 100 ml;
• carrots – 2 pcs.;
• water – 470 ml.

Preparation:

1. The onion will be required in the form of straws. Cabbage too. The orange vegetable should be cut so that the thinnest pieces are obtained. Mix everything and put it in a container.
2. Boil water, add sugar and add salt. Wait for the liquid to bubble and stir - the crystals should all dissolve by this point.
3. Pour in the vinegar, then the oil and immediately pour over the vegetables. Cover with a lid. Leave for half an hour.

To keep the cabbage crispy, do not squeeze it while stirring. Raisins will help diversify the taste of the snack - they will make the dish sweeter.

Spicy pickled cabbage for the winter

For lovers of spicy dishes, this cooking option is suitable.

Ingredients:

• head of cabbage – 2000 g;
• black pepper – 10 peas;
• salt – 2 tbsp. spoons;
• cloves – 5 pcs.;
• garlic – 5 cloves;
• sugar – 190 g;
• oil – 100 ml sunflower;
• carrots – 3 pcs.;
• water – 950 ml;
• vinegar – 300 ml (9%).

Preparation:

1. Chop the garlic cloves, chop the head of cabbage, grate the carrots and mix everything. Place in jars that have been sterilized in advance.
2. Bring water to a boil. Add sugar. Add some salt. Dissolve and add pepper. Add cloves, add oil and vinegar. Mix.
3. Pour the mixture over the vegetables and cover with lids.

With carrots and garlic

Fast way preparation, thanks to which you can deliciously complement your dinner.

A quick cooking method that only takes 2 hours.

Ingredients:

• salt – 3 tbsp. spoons with salt;
• cabbage – 1900 g;
• carrot – 1 pc.;
• vinegar – 200 ml (9%);
• garlic – 3 cloves;
• laurel – 5 leaves;
• water – 950 ml;
• sugar – 8 tbsp. spoons;
• oil – 180 ml vegetable.

Preparation:

1. Chop the cabbage (you will need large pieces). Chop the carrots.
2. Chop the garlic and mix with carrots.
3. Place in layers in a container - first cabbage, then carrots.
4. Sprinkle sugar with salt, add water, add oil and place bay leaves. Boil and pour over vegetables.
5. Apply pressure and stand for two hours.

Can be eaten immediately or placed in jars and stored in the refrigerator.

How to cook “Pelustka in marinade”?

A bright instant dish that will take its rightful place at the holiday table and lift your spirits on an ordinary day.

Ingredients:

• garlic – 6 cloves;
• cabbage – 1500 g;
• laurel – 4 leaves;
• sugar – 160 g;
• Sunflower oil – 12 tbsp. spoon;
• beets – 420 g;
• pepper – 7 peas;
• carrots – 210 g;
• salt – 2 tbsp. spoons;
• vinegar – 150 ml (9%).

Preparation:

1. Chop the cabbage - you should get square pieces. Grind the carrots, chop the beets. The appetizer will taste best if you make cubes. Chop the garlic to form slices.
2. Sprinkle salt with sugar. Add pepper and bay leaf. To fill with water. Place on the burner and when the liquid begins to bubble, pour in the vinegar. Cool (the liquid will need to be warm), add oil and stir.
3. Prepare the jars. Vegetables must be laid in layers: cabbage, carrots, beets, garlic. Repeat until the contents of the jar are as full as possible.
4. Pour in the marinade. Cover with lids. Leave for three days.
Ingredients:

• pepper – 3 black peas;
• cabbage – 1000 g cauliflower;
• sugar – 10 g;
• laurel – 2 pcs.;
• water – 0.5 liters;
• allspice – 3 peas;
• cloves – 3 pcs.;
• salt – 15 g;
• vinegar – 100 ml;
• tarragon - 3 branches;
• citric acid – 1.5 g;
• cinnamon – 1 g.

Preparation:

1. Divide the forks into inflorescences. Boil water, add salt and add cabbage pieces.
2. Let stand for five minutes, remove and drain the liquid. Place the inflorescences in sterilized jars.
3. Put the water on the fire, wait until it boils and add lemon. Add the remaining bulk products and spices, simmer for eight minutes and add vinegar.
4. Pour over the vegetables, cover with lids and turn over. Cover with a blanket.

With apples

A healthy and tasty homemade treat.

Ingredients:

• salt – 1 tbsp. spoon;
• vinegar – 70 ml (9%);
• water – 950 ml;
• cabbage – 2000 g;
• carrots – 3 pcs.;
• apple – 3 pcs.;
• sunflower oil – 120 ml;
• sugar – 140 g.

Preparation:

1. Shred the cabbage. Remove the peel from the apples. Take a larger grater and grate the carrots, and then the apples. Mix everything and place in a jar. Use a three-liter bottle.
2. Pour sugar with water, add salt and add butter.
3. Boil, add vinegar and stir.
4. Pour the resulting mixture over the vegetable mix and cover with a lid. When it cools down, put it in the refrigerator.

Pickled cabbage is a very healthy dish. It contains a lot nutrients, vitamins, minerals. It is not surprising that pickled cabbage is the most common type of winter preparation. This article presents the best recipes for pickled cabbage in jars for the winter.

To make pickled cabbage very tasty, you need to cook it correctly and use some tricks.

• Only mid-season or late-season cabbage can make very tasty pickled cabbage for the winter. The reason is that the leaves retain their structure even after being kept in jars for a long time. But young cabbage is very tender for such dishes.
• Cabbage leaves for pickling are taken white. Those that are green can taste bitter.
• Pickled cabbage should be rolled up for the winter, like a simple preserve. But, you can also store it under plastic covers, the main thing is to pierce it from time to time with a fork or a long stick so that excess air comes out. If you don't do this, the cabbage will spoil.
• Pickled cabbage cannot be made without salt, but there should be a minimum of it. If you add too much salt, the taste will not be the best.

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Pickled cabbage classic recipe It is made only from cabbage, carrots and brine. Its taste is known to many, because in ancient times such a dish was one of the main ones on the winter table.

Photo different types pickled cabbage

Ingredients:

• Cabbage – 2.5 kg;
• Carrots – 1 kg;

Marinade (for a 3-liter jar):

• Water – 1 liter;
• Laurel – 3 leaves;
• Black peppercorns – 15 pcs.;
• Cloves – 15 pcs.;
• Cinnamon - on the tip of a knife;
• Sugar – 1.5 tbsp. l;
• Salt – 1.5 tbsp. l;
• Vinegar essence (70%) – 3 tsp.

Preparation

1. The cabbage is peeled from the leaves on top, then it must be washed and dried so that there is no excess water. Shred it as you like. You can use it in pieces or straws, as usual.
2. The carrots are peeled and washed. It must be chopped into thin strips. Chopped cabbage is mixed with carrots. The resulting mass is compacted into a well-washed jar (can also be sterilized, but not necessary). Place the cabbage fairly tightly to leave room for liquid.
3. Vegetables in a jar are poured with boiling water and cooled.
4. The marinade is made in a separate saucepan. Water, bay, black peppercorns, cloves, cinnamon, salt and sugar are mixed over low heat and left until it boils. Let the brine boil for a minute, then turn it off and add vinegar.
5. The water from the jar with cabbage is drained, and the brine is poured into it. Now you can roll up the jar. When the brine has cooled down and you can hold the jar, it is important to shake it so that the liquid is evenly distributed between the cabbage.

To give the cabbage an unusual, reddish color, beets are used when preparing pickled cabbage. The recipe outlined below has many variations in terms of spices, but it is the set presented below in the recipe that gives the softest, most refined taste.

Photo of pickled cabbage with beets and hot peppers

Ingredients:

• White cabbage – 1 kg;
• Beetroot – 120 g;
• Garlic – 3-4 large cloves;
• Black peppercorns;
• Coriander;
• Water – 1 l;
• Salt – 2 tbsp. l;
• Hot ground pepper – 0.5-1 tsp;
• Laurel – 2 leaves;
• Vinegar 9% - half a glass.
• Vegetable oil - half a glass.

Preparation

1. Water, salt, hot pepper, bay and oil are combined in a saucepan and set to boil. As soon as the brine boils, boil it for 2 minutes, cool, pour in vinegar and add garlic (it must first be cut).
2. The beets are peeled and cut into small pieces. Then it is also thrown into brine.
3. The cabbage is washed and the top leaves are removed. The head of cabbage is chopped finely and the resulting cabbage shavings are placed in a large stainless container. It is filled with brine on top.
4. Now the cabbage is pressed down with some heavy weight and kept for about 3 days at +25 degrees (approximately). Then you can start eating it. To prevent the salad from spoiling, the container is moved to a cooler place. Very often, cabbage is placed in jars and placed in the refrigerator or cellar.

For anyone who loves spicy dishes, a recipe for spicy pickled cabbage in jars is suitable. The heat level can be adjusted to your taste simply by using a lot or a little chili pepper in the recipe.

Photo of pickled cabbage in jars

Ingredients:

• Cabbage – 2.5 kg;
• Carrots – 1 kg;
• Chili in pods – 100 g;
• Celery – 200 g;
• Laurel – 3 leaves;
• Parsley – 25 g;
• Water – 2.5 l;
• Sugar – 1 tbsp. l;
• Salt – 150 g;
• Vinegar essence – 3 tsp.

Preparation

1. The top leaves of the cabbage are removed. The top of the head of cabbage is washed in the shower to remove all adhering dirt.
2. Now you need to chop the cabbage into small pieces of 2-3 cm.
3. The carrots are peeled and chopped into strips. Celery and parsley also need to be finely chopped.
4. The chili is crushed. If you leave the seeds, the taste will be hot, but if you remove it, it will just be slightly spicy.
5. All vegetables, herbs and chili are mixed and placed in sterilized jars.
6. The mixture is poured with boiling water and covered with lids.
7. In a container over medium heat, stir water, salt, bay leaves, and sugar. When everything boils, cook the marinade for 60 seconds and pour in the vinegar essence.
8. Water is poured out of the containers and the marinade is poured in. The containers are sealed and placed under a warm cloth to cool.

Preservation without sterilization is done quickly and without problems. And if you follow the cooking rules, then the dishes will be stored for a long time.

Photo of preparing pickled cabbage without sterilization

Ingredients:

• Cabbage – 1 large head;
• Carrots – 500 g;
• Sweet pepper – 400 g;
• Water – 2 l;
• Salt – 20 g;
• Sugar – 25 g;
• Allspice – 5 peas;
• Laurel – 2 leaves.

Preparation

1. The top, old, holey and dirty leaves are removed from the head of cabbage. Then the cabbage is finely chopped into strips.
2. The carrots are also peeled, washed and chopped into thin strips.
3. After peeling, the bell pepper is cut into half rings.
4. Vegetables are mixed in a common container and packaged in sterilized jars.
5. Place a large stainless steel bowl or saucepan on the fire. Water is poured inside, and when it boils, it is poured into jars with cabbage and covered with lids. WITH hot water the jars should stand for a quarter of an hour.
6. After the time is up, the water is poured back into the pan and brought to a boil again. After boiling, it is again poured into jars and left for 10 minutes, and then the liquid is poured into a pan.
7. It remains to boil the water a third time. When it boils, salt, sugar, bay, allspice and black pepper are poured into it. The finished marinade is poured into jars and sealed. Now you should wrap the jars with something warm and when they have cooled down, take them to the pantry.

WITH bell pepper pickled cabbage turns out piquant. It feels salty and sour, and sweet, as well as fresh notes.

Photo of marinated cabbage with bell pepper

Ingredients:

• Cabbage – 2 kg;
• Carrots – 2 kg;
• Bell pepper – 1 large, red;
• Water – 1 l;
• Salt – 30 g;
• Sugar – 75 g;
• Vinegar essence – 1 tbsp. l.

Preparation

1. The top leaves of the cabbage are removed, and the rest of the cabbage is washed and finely chopped.
2. Carrots and bell peppers must be washed, peeled and also chopped into strips. The bell pepper for this recipe is fleshy, large and only red in color (orange is fine), otherwise it will be of little use.
3. The vegetables are mixed carefully, without being crushed, and placed in a three-liter jar. But before that she needs to be sterilized.
4. Boiling water is poured over the vegetables and left to simmer under the lid for several minutes.
5. Now prepare the marinade. To do this, bring the water to a boil in a separate container, add salt and sugar, and when the mixture boils for a minute, turn it off and pour in vinegar essence.
6. Water is poured out of the container with cabbage and the marinade is poured in. All that remains is to seal the jar with a lid and shake so that the liquid is distributed among the vegetables.

If you need to make such cabbage for consumption in the near future, then do not roll up the jar, but close it with a plastic lid and put it in the refrigerator when it cools down.

Cabbage contains many vitamins, such as potassium, calcium, phosphorus, sulfur, vitamins U, P, K. But most of all, cabbage is rich in vitamin C. In the summer-autumn period, getting fresh heads of cabbage rich in vitamins is not as difficult as in winter.

In the article we will talk about how to stock up on this valuable product for the winter and how to pickle cabbage for the winter.
The pickling process does not remove most of the beneficial vitamins from vegetables, due to minimal heat treatment. In addition, pickled cabbage contains less acid than sauerkraut. Which has a beneficial effect on the absorption of this product.
Let's consider several options for preparing cabbage for the winter.

This is the most classic cooking option; it contains a minimum set of products that can always be found in the kitchen. And when used, you can cut it into different sizes for any dish. We marinate it in a three-liter jar.

Required ingredients:

• cabbage – 1 kilogram;
• water – 1 l.;
• acetic acid (70% solution) - 2 teaspoons;
• salt – 2 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• vegetable oil – 1 tbsp. spoon.

Pickling cabbage in jars for the winter recipes:

1. We prepare the vegetable: remove the spoiled leaves, wash well, dry and cut into pieces (you choose the size of the pieces yourself so that it is convenient to fold tightly into the prepared container).
2. Put it in a jar.
3. Prepare the marinade: pour water into a saucepan, add salt and granulated sugar. After boiling, add vinegar and oil. Mix everything well so that the oil spreads well throughout the entire container, put on low heat and cook for 3-5 minutes.
4. Pour the marinade into a jar with our preparations, seal it tightly with lids and leave it in the room for 3 days to cool and marinate.
5. After this time, our workpiece can be placed in a cool room (cellar, pantry, refrigerator).

Instant cabbage pickling

This recipe is good because it takes very little time from start to complete preparation, so you can enjoy pickled cabbage on the same day. This option is very good for late autumn preparations, or when you have an immediate desire to try marinades.

Ingredients:

• young heads of cabbage – 2 kilograms;
• table salt – 2 tablespoons;
• granulated sugar – 3 tablespoons;
• acetic acid (9% solution) - 100 milliliters;
• 7 cloves of garlic;
• black peppercorns – 7 peas;
• bay leaf – 4-5 leaves;
• carrots – 2 pcs;
• water – 1 l;
• vegetable oil – 150 ml.

Instant pickled cabbage with vinegar:

1. Wash the vegetables well, dry them, and remove spoiled leaves if necessary.
2. Pour water into a saucepan with the addition of bay leaf, pepper and salt. Next add sugar and bring to a boil. Cook over low heat until the salt and sugar dissolve (5-7 minutes).
3. At the last stage, add acetic acid. Then mix the marinade and remove the pan from the stove. Leave the brine to cool.
4. Mix cabbage with carrots. Next, add the garlic, passed through a garlic press (if you don’t have one on hand, you can also grate it through a fine grater).
5. Place all the vegetables well in a jar, pour warm brine into them. Close the lid tightly and leave in the room for 3 hours. And now our product is ready.
6. Once prepared, store in the refrigerator with brine.

Pickled cabbage for the winter is very tasty

For lovers of peppery foods, you can use the following recipe. The marinated product has a spicy flavor and is well suited as a side dish for main courses, and for those who like spicy foods, as an appetizer.

Required ingredients:

• cabbage – 2.5 kilograms;
• garlic - 3 not very large heads;
• carrots – 5 pcs. medium size;
• 1 liter of water.

To prepare the brine you will need:

• 250 grams of water;
• salt – 2 tablespoons;
• sugar – 1 tbsp;
• ground hot pepper – 2 tablespoons;
• vinegar 70% – 1 tbsp;
• sunflower oil – 1 tbsp.

Pickled cabbage for the winter in jars recipes:

1. Cut the washed cabbage into pieces and place in an enamel bowl.
2. Grate the carrots on a coarse grater.
3. Chop the garlic.
4. Mix all the vegetables.
5. Mix the remaining ingredients for the marinade and add to the cooked vegetables.
6. Boil 1 liter of water in a saucepan and pour it over the food cooked in the basin. Mix all products well, then leave to infuse for 3 days.
7. Ready-made spicy cabbage can be transferred to jars or containers. Keep refrigerated. If there is not enough space in the refrigerator, and there is a risk of spoiling the product indoors, then you can use a simple freezing method. Fold into plastic bags and put it in the freezer. It is not advisable to freeze the entire preparation, because the defrosted product is better suited for borscht, cabbage soup, and various soups.

How to pickle cabbage in jars for the winter with aspirin

Cabbage prepared for the winter according to this recipe turns out crispy and snow-white, like freshly cut from the garden. Such preparations can be stored for more than a single winter. This recipe will also allow you to diversify classic preparations for the winter and will surprise both guests and your household with its delicate taste.

For a three-liter jar you will need the following products:

• 1 kg. fresh white cabbage;
• 4 medium sized carrots;
• 3 tbsp. l. salt;
• 3 tbsp. heaped spoons of sugar;
• 3 bay leaves;
• black pepper in a pot - 6-8 peas;
• 3 aspirin tablets;
• 1 liter of water.

Pickling cabbage in jars for the winter recipes:

1. Shred the washed and dried cabbage. The carrots are grated on a coarse grater or cut into strips. Everything gets mixed up.
2. Place 1 spoon of sugar and salt on the bottom of the jar, put 1 tablet of aspirin (acetylsalicylic acid), bay leaf, and pepper on top.
3. Apply shredded products in dense layers. The first layer - seasonings, has already been added. Then add cabbage and carrots until the middle of the container.
4. Repeat seasoning layer. And add vegetables again.
5. Boil water and pour half into a jar.
6. Then we continue to lay out the cabbage. When the jar is filled to the neck, add salt, granulated sugar and aspirin as the last layer. Place the remaining pepper and spice leaves on top. Pour boiling water over everything. Seal tightly with lid.
7. Cover the jars with a thick towel (or other warm cloth). After cooling completely, put the finished jars in a cool place.

Instant pickled cabbage pieces

This recipe is well suited specifically for such a variety as cauliflower (or broccoli). When boiled in brine, the inflorescences absorb the spices, while remaining crispy and snow-white after marinade in vinegar. If you use young, not very large heads of cabbage, then the neat inflorescences will look very original on the table with any dish.
You can prepare both in liter and other jars. The calculations below are suitable for a three-liter jar.

You will need:

• young cauliflower - 1 large head;
• black peppercorns – 4 pieces;
• 4 cloves;
• 4-5 pieces of bay leaf;
• one bunch of parsley;
• water - one liter;
• 2 tablespoons salt;
• 3 tablespoons sugar;
• 1 teaspoon of acetic acid;
• 10-15 gr. citric acid.

Pickled cabbage recipes are very tasty:

1. Rinse the vegetables well under the tap and break them into flowers.
2. Pour water into a saucepan and add salt, sugar, and citric acid. And also add cloves and bay leaves, then the prepared inflorescences and bring everything to a boil. Turn the heat down and simmer for 5-7 minutes.
3. Then each inflorescence should be taken out individually and cooled, and the brine should be boiled for another 5 minutes.
4. We are preparing the jars. If the preparations are planned to be stored for a long time, then it is better to sterilize the jars (put a colander on a pan of water and turn the jars over on it; as soon as the bottom of the jar is so hot that you can’t touch it with your hand, the jar is ready; in time it takes 20 minutes for a liter jar, three liter about 30 minutes). For immediate consumption of the product, you do not need to sterilize it.
5. Place the pepper at the bottom of the jar and add the inflorescences. Fill it all with our brine (to prevent the jar from cracking, it is better to pour hot brine without touching its walls, but straight into the middle).
6. Before rolling up the lids, add vinegar. Just gently lower it on top with a spoon. Turn the jars over and leave to cool.
7. Delicious cauliflower is completely ready for the winter. After it has steeped for a week, you can taste it, if you couldn’t resist until winter.

In addition to the main vegetable - cabbage, the preparations can be diversified with other additives. Bell peppers, mushrooms, large pieces of carrots (you can also experiment with whole fruits), apples, etc. Such preparations look like a salad and can be eaten as a separate dish.

Instant pickled cabbage with bell pepper

It is better to cut vegetables according to this recipe into smaller pieces, i.e. Shred the cabbage and cut the pepper into half rings. You can also cut the pepper lengthwise into strips. Everything cooks very quickly (from 2 to 3 hours), but it tastes spicy and crispy. Suitable as an appetizer, salad, or as a side dish for main courses.

Ingredients:

• cabbage - 1 large head;
• sweet bell pepper - 6 pieces;
• green parsley - 1 bunch;
• water – 250 milliliters;
• granulated sugar – 100-150 gr.;
• salt – 2 tablespoons;
• acetic acid (9%) - 100 ml.;
• Sunflower oil – 60 gr.

Cabbage pickled for the winter under iron lids:

1. The necessary vegetables should be washed and dried well, and after drying, cut into thin slices. Mix everything in a separate cup or basin, add parsley. Let it brew a little, and at this time we move on to preparing the brine.
2. Pour water into the pan. Add salt. Add granulated sugar and boil for a couple of minutes, then pour in oil and acetic acid. Mix thoroughly and turn off the stove.
3. Pour the resulting marinade over the food and let it brew for at least 2 hours.
4. After the vegetables have steeped, the salad can be put into jars. In unsterilized containers, the product should be refrigerated. If you sterilize the dishes, you can take them to the pantry or place them in the cellar. Crispy salad is ready for winter.

The article provides several options for how to pickle cabbage for the winter. You can choose any of the recipes to suit your taste. Stocking up on such marinades for the winter is very useful. This is an indispensable option to support your immunity, and by spring - the most the best remedy in the fight against vitamin deficiency.

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