Pickled cabbage without marinade. Helpful Tips for Cooking Instant Pickled Cabbage

Pickled cabbage is one of the most popular preparations, the preparation of recipes for which we will deal with. Now is the time to marinate it.

I remember from childhood how my mother pickled cabbage, it was very crispy, and it tasted like spicy chopped large pieces and we crunched it with gusto. Our vitamin cabbage it will turn out healthy, pleasantly crispy with a sweet and sour taste. Such pickled cabbage can either be prepared for the winter, or you can cook it quickly and eat it the next day as ready meal crumbling the onion and watering it with oil. This cabbage keeps well in the refrigerator. Recipes for cooking pickled cabbage can be changed several times over the winter, it goes away with a bang. Thus, you can find your favorite pickled cabbage recipe. I propose to get acquainted with another recipe for delicious homemade.

Instant Pickled Cabbage Recipe

Ingredients:

cabbage - 2.5 kg
garlic - 3-4 cloves
carrots - 5 pcs

For marinade:

water - 1 liter
sugar - 1 cup
vinegar - 0.5 cups (100 ml)
vegetable oil - 0.5 cups (100 ml)
salt - 2 tbsp

Cooking:

Wash all vegetables.
Shred the cabbage finely.
Wash, peel and grate the carrots coarse grater.
Gently mix the cabbage with carrots with your hands, do not press. Finely chop the garlic and add to the carrots and cabbage.
Put everything in a deep bowl

Preparing the marinade:

To prepare it, we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
Boil water in a saucepan, add everything necessary ingredients, mix.
Pour hot marinade over cabbage and cover.
After a day, cabbage can be tasted. We lay out the finished pickled cabbage in jars and put in the refrigerator.

Enjoy your meal!

Pickled cabbage with tasty pieces

Ingredients:

white cabbage - 1 fork, 2 kg
carrots - 2 pcs
sweet pepper - 1 pc (optional)
garlic - 3 cloves

For marinade:

water - 1 liter
vegetable oil - 1 cup (200 ml)
table vinegar - 1 cup (200 ml)
salt - 3 tablespoons with a slide
sugar - 8 tbsp. spoons
Bay leaf 2 - 3 pcs

Cooking:

Wash all vegetables
Cut the cabbage into large pieces
Peel and grate the carrots on a coarse grater.
Sweet pepper cut into thin strips. (Pepper optional.)
Peel the garlic, chop and mix with carrots.
Place all vegetables in a bowl. We put the vegetables in layers, a layer of cabbage, then a layer of carrots with garlic.

Preparing the marinade:

To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
Pour the hot marinade over the cabbage and put oppression on top, it can be an upside down plate.

When the marinade cools down, our pickled cabbage can be eaten in 2-3 hours.

Enjoy your meal!

Pickled cabbage with cranberries - step by step recipe

Cooking such cabbage is very simple, it turns out very tasty and appetizing. Marinade gives it a crunch, and cranberries sourness and piquancy.

Ingredients:

Cabbage - 2 kg
Carrots - 1-3 pieces
Cranberries - 40 gr (1 handful per 1 kg of cabbage)

For marinade:

Water - 1 liter
Salt - 1 tbsp. l
Sugar - 1 tbsp. l
bay leaf - 1-2 leaves
allspice - 2-3 peas
Vinegar - 0.5 cup
Vegetable oil - 0.5 cup

Cooking:

Wash the cabbage, remove the upper leaves. Chop and put in a deep bowl. To keep the cabbage crispy, cut it not too finely.

Peel the carrots. Cut it with a knife into thin sticks (you can grate for Korean cabbage). Carrots add to taste 1-3 pieces.

Preparing the marinade:

Pour water into a saucepan, add salt, sugar and pour in vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar, if desired, and taste can be changed. We are waiting for the marinade to boil, and the sugar and salt will dissolve. Add vinegar, (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour marinade over cabbage and put under pressure for two days. Pickled cabbage appetizer with cranberries is ready.

Enjoy your meal!

Pickled cabbage with beets per day

Such cabbage is prepared very quickly and simply in a day. It attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.

Cabbage in hot brine familiar dish which is ready 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 peppers are perfect - you get a wonderful assorted appetizer. 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.

Taste Info vegetable snacks

Ingredients

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

How to cook cabbage with garlic and hot pickle, a quick snack

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. If desired, you can put a 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. Post it on beautiful dish, garnish with herbs and serve as a salad or use to prepare other dishes. Store the workpiece in the refrigerator with a lid. Enjoy your meal!

Note to the owner:

The longer the 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.

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

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

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

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

Recipe for cabbage in a day with garlic

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

How to pickle cabbage quickly:

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

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

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

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

Quick Pickled Cabbage with Onions and Garlic

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

How to cook cabbage with vinegar and garlic:

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

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

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

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

Preparation of daily cabbage with apple cider vinegar

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

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

How to make cabbage in a day with garlic:

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

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

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

Daily cabbage with turmeric

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

Recipe for Pickled Cabbage with Garlic:

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

2. Sprinkle with turmeric and stir.

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

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

Quick cabbage with garlic and raisins

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

How to cook quick marinade for cabbage for a day:

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

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

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

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

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

Cabbage prepared in this way can be served immediately.

Garlic cabbage with beets

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

How to pickle cabbage with beets per day:

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

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

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

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

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

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

Daily recipe for cabbage with sweet pepper

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

Preparation of cabbage per day:

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

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

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

4. Pour in the marinade and close the lid.

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

Azerbaijani cabbage with beets

How to salt cabbage with apples

How to quickly salt cabbage. Early ripening 2 hours

A good recipe for those who cannot make sauerkraut.

Cabbage quick salting with vinegar and garlic
Pickled cabbage cooks much faster than sauerkraut, but the daily cabbage recipe includes vinegar. Cabbage salad with garlic turns out tasty and fragrant, and it is suitable for the case when all the home-made preparations for the winter have already been made, but you want to eat cabbage right now. Method for pickling fresh

Source: marinariki.ru

What could be easier than salting cabbage at home in a hot way ?!

This traditional Russian appetizer will not only decorate the dining table, but also provide your family with vitamins during the cold season. There is nothing complicated in its preparation.

Cooking principle

Hot salting involves canning in a special brine, which immediately after bringing to a boil, vegetables are poured. All the ingredients, together with the brine, are rolled into jars, which must be washed and sterilized before salting. It is very important to properly roll up, although it is not always easy at home. All the ingredients are placed in a jar, poured with boiling brine, and the jar is immediately rolled up. In this case, nothing will penetrate into it that could damage the preservation and spoil the final taste.

These tips for salting cabbage in a hot way will help you achieve a brilliant result and please your loved ones:

For hot salting, late varieties of cabbage are ideal, ripening in Russia from the second half of September to mid-November. Early varieties are not suitable, because their heads are loose and contain little sugar, which is why they are preserved worse.
It is best to use large heads of cabbage for salting at home.
Be sure to remove the top, dirty, green and rotten leaves of the head.
It is advisable to “shake” the chopped cabbage with your hands after shredding so that the juice leaves.
For hot pickling, you should pack the chopped vegetables very tightly when placing them in a jar and fill it to the very top.
You can put whole cabbage leaves between the shredded ingredients, they acquire a special taste in the process of salting and give the appetizer a “zest”.
You can not chop (rub) vegetables, but chop them coarsely and put them in a jar in layers.

Recipes for salting cabbage in a hot way at home

Traditional

Carrots - 3 pcs. (large)
Dill - 1 tbsp. l. dry grains
Water - 1.5 l
Sugar - 1 cup
Salt - 2 tbsp. l.
Allspice - 1 tsp

Finely chop the cabbage.
Grate carrots.
Put the vegetables in a jar, put the dill in the same place.
Prepare the brine:
1. Boil water, add sugar, salt and vinegar.
2. Bring the mixture to a boil.
Completely pour boiling brine over vegetables and roll up the jar.

This hot way salting allows you to store vegetables for a long time at home even at room temperature.

Express hot salting

Finally - a simple recipe for express pickling cabbage at home, which does not require rolling into a jar and will be ready the very next day.

White cabbage - 1 large (2 - 3 kg) head
Carrots - 3 pcs. (large)
Garlic - 1 large head
Sugar - 1 cup
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp. l.
Water - 1.5 l
Acetic essence (70%) - 1 des. l.

Finely chop the cabbage.
Grate carrots.
Cut the garlic into thin rings.
Place vegetables in a large bowl.
Prepare the brine:
1. Boil water, add sugar, salt, oil and vinegar.
2. Bring the mixture to a boil.
Pour the vegetables completely with brine, close the pan with a lid and put any weight on top.
You can eat the next day!

Salting cabbage at home in a hot way
What could be easier than salting cabbage at home in a hot way ?!

Source: www.chto-kak-skolko.ru

Sauerkraut easy cooking
Shred the cabbage and place tightly in three-liter jar. Pour cold boiled water with salt (for 1.5 liters of water - 2 tablespoons of salt). Soak for 2 days in a room, while the cabbage must be pierced several times with a clean wooden stick to release gases. Then pour a little brine, dissolve 0.5 cups of sugar in it and pour it into a jar of cabbage again. Leave for 1 more day at room temperature, then refrigerate. You can add spices to the cabbage: dill seeds, coriander, cumin, dried mint, basil. Thanks to them, the taste of cabbage will change every time.

"Provencal"
1 kg cabbage, 2 medium carrots, 3 garlic cloves, 0.5 cup sunflower oil, 0.5 cups of table 9% vinegar, 3 bay leaves, 0.5 teaspoons of peppercorns, cinnamon on the tip of a knife, a few mint leaves (can be dried), 1 tbsp. spoon of salt, 1 tbsp. a spoonful of sugar.
Chop vegetables, season with spices and place tightly in enamel pan. Prepare the marinade: dilute salt, sugar, oil and vinegar in one liter of cold boiled water.
Pour cabbage with marinade and leave for a day at room temperature. Then keep in the cold for another day (on the balcony or in the refrigerator).
T. Malkova.

. in Korean
3 kg of cabbage, 1 head of garlic, 3-4 pcs. carrots.
Marinade: 0.5 l of water, 2 tbsp. spoons of salt, 1 tbsp. spoonful of sugar, 1 tbsp. a spoonful of vegetable oil, 0.5 teaspoons citric acid.
Chop the cabbage, pass the garlic through a garlic press, grate the carrots, mix everything. Boil the marinade and pour over the vegetables hot. To cover with a lid. After 7 hours, the cabbage is ready. Keep refrigerated.

. fast
2 kg cabbage, 2 medium beets, 2 pcs. carrots, 1 head of garlic.
Marinade: 800 g water, 3/4 cup vegetable oil, 3/4 cup 9% table vinegar, 2 tbsp. tablespoons of salt, 5 peppercorns, sugar to taste (but not less than 1 tablespoon).
Chop the cabbage, beets and carrots, finely chop the garlic. Boil the marinade and pour over the vegetables hot, then let cool.
The cabbage is ready.

. in old Russian
1 kg cabbage, 1-2 pcs. carrots, 2 garlic cloves, 1 onion. Chop the cabbage and carrots, finely chop the onion and garlic. Mix vegetables, add 0.5 cups of sunflower oil, 3 tbsp. spoons of 9% vinegar. Pour cabbage with hot brine: 1 liter of water, 2 tbsp. spoons of salt, 5 tbsp. spoons of sugar. Put oppression and put it in a cold place for 2 days, you can take it out to the balcony. Cabbage must be pierced several times with a pointed wooden object to release gases.

. sour with fruit
5 kg of cabbage, 1 kg of sour apples, 0.5 kg of plums, 0.5 kg of grapes, 0.5 kg of beets, 100-120 g of salt.
Chop the cabbage, cut the apples into slices, remove the pits from the plums, rinse the grapes well, peel the beets and cut into thin plastics.
Mix everything, add salt, put the cabbage in a bucket, compact a little and set a slight oppression. Keep 3 days in the room, during this time pierce the cabbage several times to release gases. Then arrange in jars, sprinkle with dry mustard on top and put in the refrigerator.
T. Malkova.

… WITH CUMIN
4 kg of white cabbage, 4 carrots, 1 tbsp. a spoonful of cumin and dill seeds, for 1 liter of brine - 2 tbsp. tablespoons coarse salt, 1.5 tbsp. spoons of sugar.
We disassemble the head of cabbage into separate leaves, cut off the thickened veins. We lay out the leaves on the table, after 5-6 hours, when they dry up, we turn two sheets into rolls and cut them thinly and thinly. Mix with chopped carrots, cumin and dill seeds. We shift it into a saucepan, completely fill it with warm salted water, leave it warm. A day later, we pierce the cabbage in several places to the very bottom, and on the third day, drain the brine and add sugar to it. We mix the cabbage well from the bottom up, pour it with sweetened brine, put the oppression through a sieve and put it in a cool place for storage.
N. Sukhanova.

. with onion
For 5 kg of cabbage - 1 kg of onion, 100 g of garlic, 200 g of vegetable oil, 50 g of salt.
Free the heads of cabbage from the upper sluggish or rotten leaves, remove the affected areas (but loose weakened cabbage is quite suitable), cut into large pieces and pour boiling water over it. Meanwhile, saute chopped onion in vegetable oil. Take out the pieces of cabbage, let them cool and drain the water, put them in a bowl, add the onion, chopped garlic, salt and keep under pressure at room temperature. On the third day, the cabbage is ready.
O. Lutsenko.

CABBAGE FOR CABBAGES
6 kg cabbage, 5-6 carrots, 5 tbsp. spoons of salt.
We remove large leaves from heads of cabbage, chop the rest as usual. Three carrots on a grater, mix with shredded cabbage and salt, rub lightly with your hands. Fold whole leaves in half. We put the leaves on the bottom of the pan, then a layer of chopped cabbage, again whole leaves, etc. We cover with a cabbage leaf, put a wooden circle and oppression. On the 3-4th day we pierce the cabbage, trying not to tear cabbage leaves. And after a couple of days we transfer to a cold place. And there will be a snack in the winter, and cabbage rolls.
R. Markov.

Salad
1 kg of cabbage, carrots, bell pepper, onions, tomatoes.
Cut tomatoes into slices Bell pepper- straws, onions - rings, grate carrots on a coarse grater, chop cabbage, add 12 teaspoons of sugar, 30 tbsp. tablespoons (1 cup) vegetable oil, 7 tsp salt, 2 tbsp. spoons of 9% vinegar. Mix everything and put in sterilized jars on the shoulders. Sterilize liter jars for 30 minutes. Roll up the lids and put under the "fur coat".
L. Tkach.

"QUICK"
3 kg of cabbage, 1 kg of carrots, 1 kg of onion, 0.5 kg of bell pepper, 1.5 cups of vegetable oil, 3/4 cup of sugar, 1 tbsp. a spoonful of salt, 1/2 cup of 9% vinegar.
Chop cabbage, carrots and peppers into strips, onions into half rings. Mix oil, salt, sugar and vinegar, bring to a boil, pour over all the vegetables. Close the lid and boil, stirring, for about 10 minutes. Cool, arrange in jars, store in the refrigerator, but not for long.
T. Malkova.

Assorted
I cut the cabbage into slices so that the leaves are kept on a piece of the stump. Boil carrots and beets (but do not digest), peel, then cut into slices. Peel onion heads and garlic cloves. Mixed vegetables in a 3-liter jar, add 2 tbsp. spoons of salt, 1 tbsp. a spoonful of vinegar essence; I pour boiling water up to the shoulders of the jar and sterilize until the solution in the jar boils, then I roll it up. Vegetables have a pleasant spicy taste, very good for meat, boiled potatoes, indispensable on fasting days.
T. Ladygina.

sauerkraut
(in quarters)
In this way it is convenient to ferment cabbage in an enameled bucket. For one bucket: cabbage - 8 kg, garlic - 100 g, horseradish - 100 g, parsley -100 g, beets -300 g (for spicy lovers - 3-4 pods of hot pepper).
Brine: for 4 liters of water - 200 g of coarse salt, 200 g of sugar.
Prepare vegetables. Remove the stalks from the cabbage, cut the heads into pieces of approximately 200-300 g each. Finely chop the peeled garlic, parsley, grate the horseradish, cut the beets into cubes. Place food tightly in an enameled bucket. Bring the brine to a boil, let it cool slightly and pour over the cabbage. Top with a wooden circle, put the load.
Leave the bucket for 2 days at room temperature, and then transfer to a colder place. After 5 days, sauerkraut of an unusual raspberry color is ready.

… IN THE BRINE
I option. 1 bucket of shredded cabbage with carrots.
Brine: 8 liters of cold boiled water, 2 cups of coarse salt, 1 cup of sugar. Pour cabbage with brine, put oppression. Leave at room temperature, after 3-4 days the cabbage is ready.
II option. Put chopped cabbage and carrots in a 3-liter jar and pour brine: 1 liter of boiled water, 1 tbsp. a spoonful of salt. After 2 days, drain the brine, add 0.5 cups of sugar to it and pour it into the cabbage again. Store in a cold place.
T. Malkova.

* * *
Brine: for 10 liters of water, 2 cups of salt with a slide.
4 buckets of shredded cabbage, mixed with carrots and dill (do not grind). Pour in cold brine and apply light pressure so that the cabbage is completely covered with brine. After 5-6 days, remove to a cold place, you can put it in jars and close with plastic lids. The cabbage is tasty and crispy.
O. Zavyalova.

EARLY MATURE
Brine: 1 liter of water, 1.5 tbsp. tablespoons salt, 1/3 cup sugar, 2 tbsp. spoons of vinegar essence. Chop cabbage, mix with carrots. Place in a jar and fill with hot brine. After 1-2 days, cabbage can be consumed.
L. Treshcheva.

PICKLED
Cabbage - 1 medium fork, carrots - 3 pieces, beets - 2 pieces, garlic - 5 cloves.
Coarsely chop the cabbage, put in a wide saucepan, put finely chopped garlic (1 clove), 2 tbsp. spoons of grated carrots and beets, again a layer of cabbage, garlic, carrots, beets, etc. Pour hot marinade, keep in the room for 2 days, then refrigerate.
Marinade: 1 liter of water, 2 tbsp. tablespoons of salt, 1 cup of sugar, 1 cup of apple cider vinegar, 0.5 cup of vegetable oil.
T. Malkova.

* * *
Cut a medium-sized head of cabbage (1.5-2 kg) into 8 parts, chop the beets on a grater, finely chop 2-3 cloves of garlic, place in a saucepan or jar, add red pepper (1 teaspoon) or finely chopped bitter pod pepper.
Boil the brine separately: for 1 liter of water - 1 tbsp. spoon of salt, 1 tbsp. a spoonful of sugar, 2-3 peas of allspice, 1-2 bay leaves.
Cool the brine to 50-60 ° C, add 0.5 teaspoon of vinegar essence or citric acid. Pour the prepared cabbage with this brine so that it completely covers it. Make oppression and leave the cabbage at room temperature for 3 days. Then put in the refrigerator.
A. Pavlenko.

* * *
Cut the cabbage into large pieces and place in jars. Prepare the marinade: for 10 liters of water - 7 cups of sugar, 1 cup of salt. Boil, add 100 g of vinegar essence, then cool. Pour the cabbage with the cooled marinade and close the jars with plastic lids. The amount of marinade is designed for five three liter cans. Such cabbage is stored in the cellar from autumn until the next season.
O. Bredikhina.

PAVLOVSKAYA
3 kg fresh cabbage, 3 pcs. medium carrots, 4 medium heads of garlic, 2 tbsp. tablespoons of salt, 1 glass of sugar, 1 glass of sunflower oil, bay leaf, peppercorns, cinnamon, 7-8 cloves each, 1 teaspoon (without a slide) of ground red pepper, 1 glass of table vinegar (6%).
Chop the cabbage, grate the carrots on a coarse grater, pass the garlic through a garlic press.
Prepare the brine: 1.3 liters of water, 1 glass of sugar, 1 glass of sunflower oil, 2 tbsp. spoons of salt. Boil everything, add bay leaf, peppercorns, cinnamon, cloves, red ground pepper. Cool down. Pour 1 cup of 6% table vinegar. Pour the cabbage with brine, mix and leave for 3 days at room temperature. Then spread in jars and put in a cool place. Cabbage is very tasty, so it is eaten immediately and does not have to be stored for a long time.
V. Popova.

"Banquet"
4 kg cabbage, 2 pcs. carrots, 2 heads of garlic, 2 bay leaves, 8-10 black peppercorns.
Cut the cabbage into large pieces, carrots into strips, pass the garlic through a garlic press, add spices, mix everything and pour warm marinade. Preparation of the marinade: 1.5 liters of water, 1 glass of vegetable oil, 1 glass of sugar, 3-4 tbsp. spoons of salt, 1 tbsp. a spoonful of vinegar essence. Boil and let cool slightly.
The cabbage is ready in three days. You can add chopped beets instead of carrots.
L. Tkach.

Solyanka
2 kg of cabbage, 2 kg of tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of vegetable oil, 1 tbsp. a spoonful of sugar, salt to taste, 1 tbsp. a spoonful of vinegar essence.
Chop the cabbage, pass the tomatoes through a meat grinder, cut the onion into half rings, carrots - on a coarse grater. Simmer a little onion in vegetable oil, add the rest of the vegetables. Simmer everything together for 1 hour. In a hot form, lay out in jars, roll up the lids and put them under a “fur coat”.
T. Savanchuk.

* * *
3 kg of cabbage, 1 kg of carrots, 1 kg of onions, 2 kg of tomatoes, 1 cup of sugar, 2 tbsp. tablespoons of salt, 0.5 l of sunflower oil, 1 tbsp. a spoonful of vinegar essence.
Chop the cabbage, grate the carrots on a coarse grater, cut the onion into half rings, and the tomatoes into slices.
Pour oil into the bottom of the pan, put vegetables, add salt, sugar, mix. Cook over low heat for 2 hours, add vinegar essence at the end of cooking. Pour hot into jars. Roll up the lids and put under the "fur coat". Salt is delicious.
L. Lachugina.

Vegetable mix
5 kg of cabbage, 1 kg of carrots, 1 kg of onions, 1 kg of sweet pepper, 350 g of sugar, 4 tbsp. tablespoons of salt, 0.5 l of 9% vinegar, 0.5 l of vegetable oil.
Chop the cabbage, grate the carrots on a coarse grater, cut the sweet pepper into strips, and cut the onion into half rings. Put the vegetables in a bowl, sprinkle with sugar, salt, add vinegar and vegetable oil, mix well. Then put in three-liter jars, tamp with a wooden spoon, cover with gauze. After 3 days, close with plastic lids and put in a cold place.
V. Kryukov.

* * *
5 kg of cabbage, 1 kg of bell pepper, onion, carrot. Marinade: 0.5 l vegetable oil, 4 tbsp. spoons of salt, 400 g of sugar, 2 tbsp. tablespoons of vinegar essence, diluted in 0.5 liters of boiled water.
Chop the cabbage, cut the pepper into strips, cut the not very large carrots into thin circles, cut the onion into half rings. Combine all vegetables in a bowl, pour cold marinade, mix well. Let stand 3 days (sometimes stir) in a cool place. Then put into jars, close with plastic lids and put in a cold place.
T. Savanchuk.

* * *
At the bottom of a sterilized three-liter jar, put a bay leaf, a sprig of parsley, 6 black peppercorns, a dill umbrella, 2 cloves of garlic.
Lay vegetables: cabbage cut into sectors, 8 cucumbers, 6 tomatoes, 5 halves of sweet bell pepper, fill the rest of the jar with watermelons cut into plastics. You can put a cauliflower instead of white cabbage. Pour boiling brine over vegetables: for 3 liters of water - 6 tbsp. spoons of sugar, 3 tbsp. spoons of salt.
Sterilize 7-10 minutes. Add 1 teaspoon of vinegar essence to the jar and roll up. Remove under the "fur coat". You can prepare the workpiece by the method of double filling, without sterilization.
L. Tkach.

Both sweet and delicious
For 3 kg of cabbage - 150 g of horseradish roots and half a glass of honey.
Cabbage according to this recipe is tender, tasty and unusual. We eat it very quickly, but we have to cook in small portions: it is not stored for a long time. And yet I can not deny myself the pleasure of doing it all winter.
Thinly shredded cabbage, add horseradish grated on a fine grater (washed and peeled) and honey. I mix everything well, put it tightly in glass jar, I cover with a clean cloth and put oppression. I keep the jar at room temperature for three to five days, and then put it in the refrigerator for a day or two, and the cabbage is ready.
L. Telegina.

Cabbage Crispy
3 kg of cabbage, 0.5 kg of carrots.
Brine: 5 liters of water, 1 cup salt, 1 cup sugar. Boil and chill.
Chop the cabbage, grate the carrots on a coarse grater. Stir, being careful not to crush the vegetables. Pour cold brine over cabbage. Leave for 3 days, stirring occasionally to release gases. On the fourth day, the cabbage is ready.
K. Shelyukha.

. salted
5 kg cabbage, 4 tbsp. spoons of salt, cranberries, lingonberries, apples.
Coarsely chop or shred the cabbage. Partially put in a colander and scald first with boiling water, and then immediately pour over ice water. Mix with salt, put in an enamel pan, sprinkle with apple slices, cranberries, lingonberries. We put the load, after two days we pierce holes to the very bottom and take it out into the cold. In a week the cabbage will be ready.
B. Mikhailova.

…ACUTE
For 10 liter jars: 6 kg red cabbage, 0.5 cups of salt, 4 liters of marinade (for 1 liter of marinade - 1.5 tablespoons of sugar, 2 cups of 3% vinegar, 2 cups of water).
Finely chop the cabbage and rub with salt. Leave for 2-3 hours, then squeeze well and put in jars. At the bottom of the jars we throw a bay leaf, 3-4 cloves, 2-3 peas of allspice and 5-6 peas of hot pepper. Pour cold marinade, add 1 tbsp to each jar. a spoonful of vegetable oil and close the lids. We store in a cool place. You can try in a couple of weeks.
3. Karol.

CAULIFLOWER PICKLED
2 kg of cauliflower, 1 kg of red tomatoes, 300 g of bell pepper, 1 large head of garlic, 200 g of sunflower oil, 120 g of 9% table vinegar, 100 g of sugar, 60 g of salt, parsley to taste.
Disassemble the cabbage into small pieces and boil in salted water for 5 minutes. Boil the tomatoes lightly and rub through a sieve. Add all the ingredients to the tomato mass, except for cabbage and garlic. Bring to a boil, add cabbage and cook for 20 minutes. Before the end of cooking, add the garlic passed through the garlic press. In hot form, lay out in jars and roll up.
O. Ushakova.

Cauliflower salad
5 kg of bell pepper, 5 kg of cauliflower.
Brine: 0.5 l sunflower oil, 0.5 l apple cider vinegar or 6% table vinegar, 100 g salt, 100 g sugar, 10 pcs. bay leaf, 20 pcs. peppercorns, 0.5 l of water.
Boil the brine. Put peeled and chopped peppers, cook for 1-2 minutes, lay out. Then put in the same brine cauliflower, also cook for 1-2 minutes and lay out again. After that, put the vegetables in sterilized jars, alternating a layer of pepper, a layer of cauliflower and sprinkling each layer with parsley, celery and garlic. Pour brine into jars and sterilize for 20 minutes. Roll up after that. The salad is very tasty.
L. Treshcheva.

"Vitamin"
5 kg of sweet pepper, 2 kg of cauliflower, 1.8 kg of carrots, 800 ml of 6% vinegar, 400 g of sugar, 300 g of salt, 200 g of vegetable oil.
Cut the pepper and carrots, divide the cauliflower into inflorescences. Place cauliflower, peppers, carrots in a saucepan, sprinkling vegetables with salt and sugar. Leave for 24 hours. Then prepare the marinade: mix the separated juice with vinegar and oil, heat to 80 degrees. Spread the vegetable mixture into jars with a capacity of 0.5-0.7 liters and pour over the hot marinade. Sterilize jars for 12 minutes.
G. Pankiv.

Instant Cabbage with Garlic Hot Pickle
Instant cabbage with garlic hot pickle Simple sauerkraut Chop the cabbage and place tightly in a three-liter jar. Pour cold boiled water

Source: my-zemlja.narod.ru

Quick pickling cabbage

Cabbage is one of those vegetables that are perfectly stored all winter, both fresh and canned. In addition, it can be salted and fermented in large containers, but most housewives prefer to keep this vegetable fresh and, if necessary, use recipes for quick salting.

If you have never salted vegetables at home before, this article will be useful to you, because it contains not only recipes for salting cabbage for the winter, but tips to help keep the vegetable crispy.

Quick pickling cabbage at home

The traditional pickling or pickling recipe requires a long preparation time. That's why we decided to present you quick recipe cooking spicy billets, which will be a great addition to everyday dishes.

Note: The preparation prepared according to this recipe resembles the taste of a traditional pickled appetizer as much as possible, but it will take much less time and effort to prepare it.

For cooking, you will need cabbage (2-3 kg), 3 medium carrots, two heads of garlic, a tablespoon of dried dill seeds, a teaspoon of allspice, 2 tablespoons of salt, 4 tablespoons of vinegar, a glass of sugar and one and a half liters of water. If desired, to add spice to the salad, you can add coriander, cumin and other spices to it (Figure 1).

Preparation is carried out as follows:

If you immediately roll up the blanks with metal lids, they will be successfully stored throughout the winter in an ordinary pantry. If you prefer to use nylon lids, then store this vegetable salad it is possible only in the refrigerator or a cool cellar.

How to pickle crispy cabbage

It often happens that in the process heat treatment and salting in a hot way, the vegetable ceases to be crispy, and this is exactly what - distinguishing feature this winter harvest.

To pickle a crispy vegetable, follow these tips:

For pickling, varieties that ripen in late September or early October are suitable. In addition, in order for the vegetables to be crispy, it is advisable to remove them from the beds and salt them after the onset of the first autumn frosts.
When cooking, it is better to use the usual large rock salt without any additives.
Pickling will remain crisp only if the brine completely covers it in a jar, pan or barrel. Therefore, if you are not sure that the prepared liquid is enough to fill the entire vegetable mixture, it is better to prepare the marinade with a small margin. In addition, if you salt a vegetable in an open container, it is better to keep it under pressure for the first few days.
If you are salting vegetables according to a recipe that involves long fermentation (more than a day), the vegetable mixture should be regularly pierced with a clean wooden stick or spoon. So you remove excess gases from the workpiece. In addition, it is necessary to remove the foam daily, which forms on the surface during salting. When it stops appearing, and the brine is transparent, this indicates that the workpiece is ready for use.

In addition, it is important to keep right conditions storage. It is advisable to put containers with vegetable preparations in a dark, cool place. At the same time, it is important to ensure that the temperature in the room does not drop below zero degrees. In this case, the vegetable will lose its taste qualities and useful properties, and will become too soft.

The fastest pickling cabbage for the winter

If you did not have time to pickle vegetables in the fall, do not despair. You can always cook them during the winter using fresh vegetables. The advantage of this recipe is that you can quickly pickle cabbage in a three-liter jar, put it in the refrigerator and use it at any convenient time, and when the salad is over, cook fresh (Figure 2).

For one three-liter jar, you will need one and a half kilograms of white cabbage, 100 grams of carrots, 1 liter of boiled water, a tablespoon of sugar and 2 tablespoons of salt.

First we prepare the marinade. To do this, boil water, let it cool slightly and add salt and sugar to it. Now the mixture must be thoroughly stirred so that all components are dissolved.

While the water is cooling, prepare the vegetables. Finely chop the heads, and grate the carrots (if desired, you can use a grater for Korean carrots). Now you need to mix the vegetables and put them in dense layers in a jar. It is important that the mixture is in the container as tightly as possible.

Now you need to pour the brine into the jar and cover it nylon cover. We leave the container at room temperature for three days, but it is advisable to put it in a large bowl, since over time the brine will begin to flow out. After three days, you need to make a hole in the lettuce to the very bottom of the jar, using a wooden spatula. This is necessary so that gases come out of the billet and excess bitterness is gone. In this state, the workpiece should be left for several hours (without a lid), and after that you can immediately serve it to the table or put it in the refrigerator for further storage.

Classic salting recipe

If you prefer traditional sauerkraut, we advise you to use the recipe below. It has been tested in practice and salt billet it turns out spicy and crispy (picture 3).

For salting for the winter, you will need one and a half kilograms of the cabbage itself (the weight is indicated without the stalk), 0.5 kg of carrots, 2 tablespoons of salt and a tablespoon of sugar.

The step by step recipe looks like this:

After the workpiece has wandered for three days in warmth, it must be transferred to a cool room or put in the refrigerator. At the same time, it is important that Vegetable mix was covered in brine. If it is not enough, you can add a little cold boiled water to the jar. As soon as the brine becomes transparent, the salad can be eaten. Typically, this process takes two weeks.

How to make cabbage pickle

The basis of the taste of sauerkraut or pickled cabbage is brine - a mixture of water and salt of various concentrations. In addition, brine is released during the pickling of vegetables in barrels or tubs.

Sometimes various spices are added to the brine: cumin, dill seeds, bay leaves and pot pepper to make the mixture more fragrant. Depending on the chosen harvesting method, the brine for it will also differ, so we will give various recipes its preparation.

For sauerkraut

Pickled cabbage in brine is considered a traditional method of harvesting this vegetable for the winter. It was this method that was used in ancient times for the preparation of homemade winter preparations.

Preparation for fermentation remains the same: we clean the cabbage and carrots, wash and finely chop. The main secret of making sauerkraut is in the marinade, which is very easy to prepare. To do this, take one and a half liters of water and dilute in it a tablespoon of salt (with a slide) and two tablespoons of sugar. After that, put the future brine on fire and boil for several minutes.

After that, you need to let the brine cool down, after which it can be used to pour the mixture tightly packed in the fermentation tank. The rest of the cooking process remains the same. First, the workpiece is kept for three days at room temperature, removing the foam and releasing gases from the cabbage daily. After that, the container can be transferred to a cool place. The mixture will be ready for use after foam stops forming on its surface, and the brine becomes transparent.

For pickled

Pickled cabbage is not inferior to sauerkraut in its beneficial properties, but still slightly different in taste. The secret of the piquancy of such a vegetable preparation is in a properly prepared marinade (Figure 4).

For it, you will need half a glass of vegetable oil, 2 tablespoons of salt, a glass of sugar and vinegar, and a liter of water. This amount of ingredients is enough to pickle a kilogram of cabbage.

Prepared and chopped cabbage with carrots is tightly packed in a jar, adding a few cloves of garlic. if you love spicy snacks, you can supplement the workpiece with hot pepper. Mix the marinade ingredients by dissolving them in water. When the liquid comes to a boil, it is poured vegetable preparation, cover with a nylon lid and leave to cool. Such pickled cabbage will be ready for use within a day after cooking.

Instant Cabbage with Garlic Hot Pickle
How to quickly pickle cabbage in a jar: simple recipes delicious salty cabbage for the winter at home, options for preparing brine for sauerkraut and pickled cabbage step by step with photos and videos.

The ability to cook deliciously both complex and simple dishes adorns any woman. Of course, it is much easier to cook an appetizing one and charm it with the taste of your lover. And you try to do it without meat, with the help of the most simple vegetables, which you always have at hand - white cabbage and carrots.
Do you think that preparing such a dish is so easy that you should not even continue reading? I dare to assure you that even in the preparation of such a seemingly banal dish, there are secrets and tricks. I propose to prepare a salad of fresh cabbage with vinegar as in the dining room.
First of all, in order for the cabbage to be crispy in the salad, we need to choose a good strong head of white cabbage. Squeeze it with both hands, if you hear a slight crunch, you can buy it. And when we prepare the salad, we will lightly crush the shredded cabbage with our hands so that the juice stands out, and sprinkle with salt. And then put the cabbage for 15 minutes in a warm place, let it stand, absorb its juice. This will allow us to achieve right balance spices, after we add the rest of the ingredients to it, especially vinegar and granulated sugar.
You can add any vinegar you have around the house to your salad. It is best if it is apple or wine, but table 9% will also do.
And after the salad is ready, we put it in a cold place for an hour. We need the cabbage to be completely saturated with spices and marinated.
The result is very tasty spicy salad from vegetables, which previously could be tasted in a good catering establishment.
Such an appetizer can be prepared in advance, and the more it stays in the refrigerator, the tastier it will be. If desired, not only onions and carrots, but also lettuce peppers, cucumbers or ripe tomato fruits can be added to cabbage.
You can serve such a salad in portions on a small snack plate, sprinkled with finely chopped herbs.
If you have a salad left after dinner, you can use it as a filling for pies. To do this, put it in a saucepan with a thick bottom, add or pasta and simmer for 25 minutes over low heat.

Ingredients:

- White cabbage- 300 g.,
- carrot root - 1 pc.,
- turnip onion - 1 pc.,
- vinegar - 1 tbsp. l.,
- vegetable oil - 1 tbsp,
- sugar - 1 tsp,
- salt.

How to cook with a photo step by step

Shred white cabbage very finely, preferably with a sharp knife.
Then be sure to crush it with your hands until it starts up the juice, and add salt.

We leave the cabbage for 15 minutes, but for now we will take care of the vegetables.
Grind peeled carrots on a grater.
Purified onion finely chop rings.

Now we mix all the ingredients of the snack, add vinegar and sugar, mix and pour in the vegetable oil.

Enjoy your meal!
Old Lesya

Pickled instant cabbage with vinegar is a favorite dish for many people. Of all the blanks, it is the most popular. In addition, if it is instant cabbage, then it is not necessary to roll it into jars. Usually you can eat it in a day. Because of this, many people prefer to cook it for various holidays and feasts.

Pickled cabbage: a simple recipe

For cooking, you will need 1 fork of cabbage for a couple of kilograms, 1 carrot and 4 cloves of garlic. To prepare the marinade, the following ingredients are needed: for 1 liter of pure water - 2 tbsp. sugar and salt, 4 tsp. allspice and 10 black peppercorns. Additionally, 100 ml of vinegar with a 9% concentration, a few bay leaves and cloves are required.

Marinating is carried out in stages:

First cut the cabbage into thin strips. To do this, you can use a grater, combine or a regular knife. Make stripes thinner. To make it crispy after cooking, it is recommended to choose strong and tight forks.
Peel the carrots and chop them with a grater - make them in the same shape as Korean.
Mix both vegetables in a large bowl or saucepan. You can use a basin. Do not knead the mixture with your hands.
Peel the garlic and cut into thin slices.
Now it's time to prepare the marinade. Boil water and add all the remaining ingredients there. Do not add vinegar yet. Now boil the mixture again for 6 minutes. At the end, add the vinegar and all the garlic. Remove the bay leaf from the solution.
Pour it into a container with carrots and cabbage and mix thoroughly. Now wait for the solution to cool down. Stir occasionally.
Cabbage, carrots, along with the marinade, sort into 3-liter jars. You do not need to fill them completely to the very neck. Now the containers need to be put in a cold place for the whole night. The next day, sweet pickled cabbage will be ready to eat. But it will taste best if you wait 2-3 days.

When serving, it is recommended to water the dish a small amount any vegetable oil (but it is best to use olive oil). Cabbage can be served both as an appetizer and as a salad. It is recommended to add onions and herbs. You can also make vinaigrette from this dish. The dish tastes sweet, sour and salty at the same time. The cabbage is very crispy and smells good.

There are a number of features of the preparation of pickled cabbage, which are recommended to be considered in order to get tasty dish. These include the following:

Pickling lends itself not only to white cabbage. Any variety is suitable for this procedure: color, Beijing, red and others.
It is recommended to choose dense and tight forks so that the cabbage crunches after pickling.
Cabbage can be cut into small and large pieces, straws, quarters.
You can process not only one cabbage in the marinade. It is recommended to add other vegetables there, and not only carrots. For example, you can add beets, bell peppers. good addition are viburnum and cranberries. Plums, apples, lingonberries are perfect for this.
Be sure to add garlic. It is included in all recipes. But onions are added less often. When it is used, the finished cabbage has a characteristic taste.
From spices, pepper, bay leaf are suitable. Less commonly used are rosemary and cumin. You can also add coriander and cloves. All this gives the dish unforgettable shades in taste and aroma. Sometimes, instead of spices, they are already used separately. ready mixes, which are used to cook carrots in Korean. By the way, you can also add ginger.
It is recommended to remove the bay leaf so that a bitter aftertaste does not appear from it.
Vinegar suitable grape, apple, table. You can also use essence. Moreover, it can be replaced fresh juice kiwi or lemon.

Marinated Cabbage with Peppers and Beets

Preparing pickled cabbage with bell pepper is quite simple. In addition, it will quickly gain taste, so that the next day it is already allowed to eat it. To do this, you need 2 kg of cabbage, 2 carrots, 1 medium-sized bell pepper and 1 cucumber. To prepare the marinade, you will need for 1 liter of water:

salt - 1 tbsp;
sugar - 3 tablespoons;
vinegar - 1 incomplete large spoon.

The cooking process includes the following steps:

Shred the cabbage with a knife, grater or food processor.
Grate cucumber and carrot. In this case, the form should be the same as when cooking Korean carrots. The straw should be neat and long. Then the dish will turn out very beautiful.
Peel the bell pepper and cut it into strips too.
Mix all ingredients in a large bowl or saucepan. Mixing is recommended by hand. Vegetables should not be mashed, otherwise the juice will begin to stand out.
Vegetables should be put tightly in 3-liter jars. It is allowed to compact the contents a little with your hands or a spoon. No need to fill the jar to the brim.
Now you need to prepare the marinade. To do this, boil water, pour sugar and salt into it. Then turn off the heat and add vinegar. Mix everything thoroughly and pour into jars with vegetables.
Wait until the solution cools down, after which the containers are removed for storage in the refrigerator.

There is another recipe - Gurian cabbage. In this case, beets are used in addition to the main vegetable. It comes out very tasty and crispy. In addition, it is also very beautiful, because due to the beets, the cabbage is also painted in a reddish hue.

It is necessary to prepare cabbage weighing 2 kg, 1 carrot, 1 beetroot, 1 red pepper pod. It can be replaced with a large spoonful of red pepper, crushed to a powder state. In addition, 8 more cloves of garlic are required. For the marinade, you will need 2 tbsp for 1 liter of water. salt, 1 cup sugar, the same amount of apple cider vinegar, a few peppercorns and bay leaves. In addition, you will need another half a glass of vegetable oil.

Preparation includes the following steps:

Cut the cabbage into large pieces. You can cut the entire fork into 4 parts, and then each individual one into 4 more.
Peel beets and carrots and cut into circles. Their thickness should be approximately 5 mm. If the beets are too large, then each circle can be cut into 2 halves.
Peel the garlic and cut it into slices.
Remove from capsicum seeds and cut into long strips. It is recommended to wear gloves during this procedure.
In a large saucepan, lay out all the ingredients one by one in layers. Then repeat these layers.
Now it's time to prepare the marinade. Boil water and pour all the ingredients there, except for oil and vinegar. Boil 6 minutes. After that, remove the bay leaf and pour oil and vinegar into the solution.
Pour boiling mixture over vegetables in a saucepan. Cover with a plate and press it down so that the solution is on top. Wait until everything cools down and put in the refrigerator for 5 days.

This dish should be stored in the refrigerator. The only downside is that you need to eat it as soon as possible.

Unusual recipe

For cabbage, it is recommended to use ginger in the pickling process in some recipes. He has many useful properties. In addition, the dish tastes very unusual, but pleasant, so you need to try it at least once in your life, and you will definitely like it.

To prepare it, you need to prepare the following products: 2 kg of cabbage, bell pepper (1 piece), carrots (1 piece). In addition, you will need 5 more garlic cloves. Ginger takes about 80 g. To cook cabbage in the marinade, you will additionally need 1.5 liters of water, 6 tbsp. sugar, the same amount of butter, 4 tbsp. salt. A few more bay leaves, 150 ml of vinegar (use only apple in this recipe) and 0.5 tsp. ground pepper.

Cooking in this way includes the following basic steps:

Chop the cabbage into strips.
Grind the carrots on a grater, which is used to cook carrots in Korean.
Cut the bell pepper into strips.
Cut the garlic into slices or strips.
Peel the ginger root and cut into thin circles - they should be translucent.
All of the above ingredients must be put in a saucepan and mixed thoroughly - you can do it with your hands. You can not crush the food, otherwise the juice will begin to stand out.
Now you need to start preparing the marinade. It is necessary to boil water and pour all the remaining ingredients there, with the exception of vinegar. Boil the solution for 6 minutes, then remove the bay leaf and pour the vinegar. Mix everything thoroughly.
The marinade must be poured into the pan where the vegetables and other products were already stacked earlier. Then you need to cover the contents of the pan with a large plate, using it as a press.
Cover the pan and wait until the solution and all the contents have completely cooled down. Then put the container in the refrigerator. In a day, the snack will be ready. It can be stored in a cold place for no more than a month.

Everyone will like this dish. Moreover, it is also very useful.

Pickled cabbage with apples

In addition to the above, there are many more interesting recipes. You can also cook cabbage with the addition of not only vegetables, but also apples, which will then be marinated together. It will turn out to be a very tasty dish. For 2 kg of the main vegetable, you will need 3 medium-sized carrots, the same number of bell peppers and apples. By the way, the fruits must be necessarily sweet and sour. In addition, you will need 1 head of garlic and 1 pepper. To prepare the marinade, 3 tablespoons are required for 2 liters of water. salt, 1 glass of sugar, incomplete glass of vinegar. Then you will need a few more bay leaves, 5 cloves, 15 peppercorns.

You need to prepare as follows:

Grind the cabbage, making 4 shares, and then cut each into 4 more pieces.
Peel the pepper and cut it into 8 pieces, making feathers. Hot pepper must be cut in half. The seeds must be removed as they add bitterness. This procedure is best performed with protective gloves on.
Peel the carrots too, and then cut into circles. Their thickness should be approximately 5 cm.
Peel the head of garlic and cut the cloves into slices.
Cut the apple into 6 slices. Do this just before putting them in the pan, otherwise they will darken.
Put all the products that have already been peeled and chopped into a saucepan. You can use a basin, jars and other large containers at your own discretion. First you need to lay out the cabbage itself. Then sprinkle in the garlic. Then lay out the carrots and peppers in layers. After that add hot peppers with garlic. At the end, it remains only to put apples.
Now it remains to prepare the marinade. It is necessary to boil water and pour all the ingredients into it. Then boil for 5 minutes. At the end, remove the bay leaf and add vinegar. Now wait again until the solution boils and pour it into containers filled with vegetables. It is necessary to pour them immediately, as soon as the apples are cut.

Conclusion

Dishes from pickled cabbage are the favorite of many people. And not only thanks to good taste, but also the fact that it is not difficult to cook them. And then - it remains to wait only 1-2 days. Because of this, many families prefer to make such dishes for the holidays.