Cabbage for the winter in jars, this is of course very convenient and allows you to measure the volume that the family needs to use for a week, before the next trip to the cellar.
In addition, you can make a lot of blanks different tastes, a couple of jars, and eat varied and tasty all winter. And there are many different recipes with cabbage, just don’t be lazy and there will be a holiday on the table every day.
Cooking recipes:
You can salt and marinate, make variety of salads When combining cabbage with other vegetables, roll up metal lids and simply cover with plastic ones, depending on the recipe.
Cabbage itself is very healthy; it contains many vitamins and minerals that strengthen our health and improve immunity, which is important in the long Russian winter.
It is ideal for cooking delicious soups, vitamin salads and is quite suitable for cooking delicious side dishes to meat. Personally, I’ve never met people who don’t eat cabbage. I saw that they didn’t eat meat, but that they didn’t eat cabbage in any form – I never saw anything like that!
So let's get started. Wash the jars clean in advance with baking soda, rinse well under running water and dry. We do the same with lids. If the recipe is hot, then be sure to sterilize clean jars. I do this in the oven - leave it and turn on the heat at 120-140 degrees for 30-40 minutes. Some people sterilize over steam, some even in the microwave, but here I am in the oven, it’s so convenient for me and guaranteed to be cooked properly.
A good pickled and spicy cabbage appetizer for meat dishes, but if they are not there, then with boiled potatoes it will go well with a sweet soul, and after a hearty feast with libations in the morning, cabbage pickle will help calm a heated soul and calm a headache!
Only people with ulcers and women during pregnancy and breastfeeding should not abuse it; it will not be beneficial for mother and baby.
We consider simple recipes first, go step by step, and gradually complicate them as we gain experience.
For those who are new to pickling and pickling, I recommend reading the entire article, as they say from here to now, and not one specific recipe, because another recipe may contain something that will help you successfully cope with what you have chosen, some subtlety or helpful advice.
The salad is very tasty and appetizing, family members and guests will appreciate it and quickly empty their plates, and they will certainly ask for more! Therefore, you need to prepare it in no less than liter jars with Euro lids, well, screw ones.
Compound:
- a kilo of cabbage;
- 300g carrots;
- large head of garlic;
- an incomplete glass of water;
- 10 tablespoons of vegetable oil;
- 4 tablespoons of sugar with a small top;
- table. l. salt;
- table. l. acetic acid.
Preparation:
- We clean the cabbage from the top leaves, wash it and finely chop it. You can do it in a food processor, or you can cut it with a knife if the volume is small.
- Wash and peel the carrots, grate them on a grater, you can use a Korean grater, even long sticks will greatly decorate the salad.
- Peel the garlic, wash it and chop it on a board sharp knife finely-finely.
- Place all the prepared vegetables in a large bowl and mix thoroughly.
- Cook the marinade in a small saucepan - mix water, butter, sugar, salt and bring to a boil. Pour in acetic acid and pour the marinade over the vegetables.
- We knead it thoroughly with our hands and cover with a lid, let it brew.
- Place in jars, screw on the lids and place in a cold cellar.
Bon appetit in winter!
Wonderful and easy recipe and most importantly, suitable for those who hate sterilizing jars! The cabbage will turn out aromatic and spicy, with good taste.
- two – two and a half kilos of cabbage;
- 4 carrots;
- a small head of garlic;
- half a liter of water;
- a good level tablespoon of salt;
- half a glass of sugar;
- vinegar. acid, tablespoon;
- half a glass vegetable oil.
Preparation:
- Clean and wash the cabbages, carefully remove the top leaves Green colour until white, otherwise it won’t crisp! We cut it with a knife into slices two centimeters wide.
- We clean, wash and chop the carrots or cut them into long thin sticks for extra beauty.
- Peel the garlic, wash it and put it through a garlic press.
- We post it in large saucepan layers of vegetables.
- Cook the marinade in a small saucepan. Bring a mixture of water, butter, sugar and salt to a boil, pour in acetic acid.
- Pour the marinade over the cabbage, mix well and place a small weight on top of it on a suitable sized plate so that it does not float. You can use a jar of water instead of oppression. We put it in a cool place.
- Two days later - it's ready. Through the banks and into the cold cellar.
Very juicy, tasty and crispy!
The recipe is ideal for young early cabbage. The appetizer will be spicy and piquant, unusual taste will add chili pepper and bell pepper.
- cabbage kilogram;
- three carrots;
- two bell peppers;
- three chilies;
- a third of a glass of sugar;
- salt - tbsp. spoon without top;
- vinegar - dessert l.
Preparation:
- Wash the cabbage, clean it and chop it in a food processor - there is just the right shredder, it cuts very thinly. Well, or with a knife - very thinly.
- Peel, wash the carrots and grate them on a fine grater.
- Wash the pepper, remove the seeds and cut it: Bulgarian into thin strips, chili into rings.
- Mix everything in a large bowl and mash with your hands until juice appears.
- Add salt, sugar, oil and vinegar, mix thoroughly, pressing with your hands.
- Place in sterile jars and seal with lids. Store in a cold cellar.
Traditional recipe for pickled cabbage, spicy and delicious!
Cabbage with cucumbers is almost like a salad in the summer. I immediately remember the sun and the cucumber bed. Extraordinarily delicious!
- two kilos of cabbage;
- half a kilo of cucumbers;
- half a kilo of onions;
- half a kilo of carrots;
- two tbsp. l. with a slight top of salt;
- a glass of vegetable oil;
- table. l. vinegar. acids.
Preparation:
- Peel, wash and chop the pumpkins, place in a wide saucepan with a thick stainless steel bottom. Stir immediately with vinegar, salt, sugar and oil.
- Wash the cucumbers and chop into strips.
- Peel, wash and grate the carrots on a coarse grater.
- Cut the peeled onion into thin half rings.
- Mix all the vegetables with the cabbage and place on the stove over medium heat.
- After boiling, simmer for literally five minutes.
- Place in sterilized jars and seal. Cool upside down under a fur coat and lower into a cold cellar.
If you add a couple of teaspoons of mustard seeds and chili pepper to this salad, you will get a completely different salad in both taste and consistency!
And here's another video:
On my website there are all kinds of recipes for preparations (you will definitely like them):
- Cucumber salad for the winter
Awesome winter cabbage salad with mushrooms without sterilization – Mushroom solyanka
Let this be my favorite salad with mushrooms!.. I make it with honey mushrooms, we have tons of them in the forest behind the garden in the fall. And whoever wants can do it with champignons or chanterelles.
- kilo of mushrooms;
- a kilo of cabbage;
- kilo of carrots;
- kilo of tomatoes;
- half a kilo of onions;
- half a glass of vegetable oil;
- table. l. vinegar;
- salt about two tablespoons.
Preparation:
- Wash, clean and boil the mushrooms for twenty minutes. It’s better, of course, if they are small, but large ones can always be cut! Drain in a colander and place in a large saucepan with a thick bottom.
- We clean and wash the cabbage and tomatoes, then chop them into strips and add them to the mushrooms.
- Cut the peeled onion into small cubes and fry in half the oil in a frying pan; when it becomes transparent and slightly golden, put it in a saucepan.
- Fry the peeled and grated carrots in a frying pan in the remaining oil and also place them in the pan.
- Cover the pan tightly with a lid and set to simmer on slow fire. After boiling, set for 15 minutes.
- Open the lid and add salt and vinegar, you can add dry spices to your taste.
- Simmer for another five minutes and place in sterile jars.
- We roll it up and leave it to cool under the fur coat, upside down, and store it in a cold cellar.
Well, very tasty!
A traditional recipe for lovers of pickled deliciousness! It cooks very quickly, just don’t forget to multiply the amount of salt, sugar and acetic acid that you will put in the marinade by the number of jars!
- cabbage, chopped in large pieces;
- garlic, 4 cloves per jar;
- salt, a large spoon with the top on the jar;
- sugar a quarter cup per jar;
- three peppercorns per jar;
- acetic acid teaspoon per jar;
- dill, an umbrella in each jar.
Preparation:
Filling sterile three liter jars in this order: place an umbrella of dill, three peppercorns and 4 cloves of garlic on the bottom and fill the jar to the top with pieces of cabbage, trying to pack tightly.
Heat water in a large saucepan and fill the jars to the top with boiling water, cover with lids and let stand for 10 minutes; we no longer need the boiling water remaining in the saucepan, it can be poured out.
We drain the noticeably cooled water from the jars back into the pan and set it to cook the marinade. Before boiling, add sugar and salt and stir, after boiling, pour in vinegar and immediately fill the jars. Roll it up and leave it to cool upside down until the morning. Store in a cold cellar.
Easy and delicious!
A classic of the genre, since childhood I remember these beautiful jars of cabbage in my friend’s kitchen; for some reason my mother and grandmother didn’t cook like that. I only found the recipe later, when I began to live in my own home separately from them.
For a medium fork, one beet, one carrot and a couple of large cloves of garlic.
For the marinade - per liter of water, a large tablespoon of salt, two tablespoons of sugar and half a glass of apple cider vinegar.
Preparation:
- We clean and wash all the vegetables.
- Shred the cabbage, cut the beets and carrots into thin slices or grate them, chop the garlic finely with a knife, mix and crush with your hands until a little juice appears.
- Place the mixture in sterile jars, tamping down, but not too much.
- You can add a few peppercorns to each jar for spiciness.
- Cook the marinade and pour it into jars.
- Cover with nylon lids and store in a cold cellar.
The color is amazing and the taste too!
Place in jars, tamp lightly and pour boiling marinade right up to the lid.
We wait for the jars to cool down, close the lids and go into the cold cellar!
Ingredients: for 3 kilos of cabbage, three carrots and three cloves of garlic.
For the marinade - one and a half liters of water, a glass of sugar, half a glass of salt, a glass of vegetable oil and two tablespoons of acetic acid.
Let's do it in Korean. And the taste is new and unusual, and we’ll show off our talent in front of guests!
- kilogram of cauliflower;
- two carrots,
- one good head of garlic;
- vegetable oil a quarter cup or a little more;
- half a glass of sugar;
- Art. l. table vinegar;
- Art. l. salt with a little top;
- seasoning for Korean carrots- Art. l.
Preparation:
- Wash the base and disassemble into small heads. Place in boiling water for a couple of minutes. Drain in a colander and place again in an empty pan.
- Add grated carrots and crushed garlic.
- Cook the marinade from the remaining ingredients, add vinegar after boiling.
- Pour over vegetables and stir. Leave for four hours to soak.
- Decompose into half liter jars, cover with lids and place in a water bath.
- Sterilize after boiling water for 10 minutes. Roll up the lids and cool upside down. Store in the cellar.
Your family and guests will appreciate your efforts!
Amazingly delicious, recipe from Hungarian cuisine.
Ingredients: a kilogram of cabbage and tomatoes, 2 pieces each bell pepper and onions, a small spoonful of salt, half a glass of sugar and a tablespoon of acetic acid.
Preparation:
Chop all prepared, washed and peeled vegetables into strips, place in a large saucepan and mix with salt and sugar. Leave to soak for a couple of hours.
Boil for about ten minutes, pour in the vinegar, stir and after a couple of minutes put it in jars. Roll up. Cool upside down and store in the cellar.
Bon appetit everyone!
Cabbage is one of the healthiest and vitamin-rich vegetables; eating it is not only tasty, but also very healthy. For example, one hundred grams of cabbage provides a person’s daily requirement for vitamin C.
Hello, dear friends! Today I will tell you how you can very tasty prepare pickled cabbage for the winter in jars. After all, the harvest of our heads of cabbage will begin very soon.
They make a lot of things out of this vegetable - they stew it, and it’s great for salads. And the kind of cabbage soup or borscht that comes out of it is simply finger-licking good. And on festive table Such preparations are simply a necessary thing, do you agree?
That's why I went out of my way today and prepared a lot for you. simple recipes cabbage preparations for the winter. But there are so many ways that it’s simply impossible to describe everything. I'll show you my favorite options.
I would like to remind you that for our purposes we need mid-late or late varieties. They are best suited for such preparations, as the heads of cabbage are denser and crispier.
Let's start with the simplest and classic way. It turns out so crispy with a sweet and sour taste. You can actually add salt and sugar according to your own taste.
When I was first given this recipe, it also instructed me to add 2 acetyl tablets. But I don’t put them in, because I think that aspirin does not bring any benefit to the preparations. This is just my personal opinion. You can put it in if you want.
Ingredients for a 3 liter jar:
- Cabbage - 1.5 kg
- Carrots – 400 gr
- Salt - 1.5 tablespoons
- Sugar - 2 tablespoons
- Vinegar essence – 10 ml (dessert spoon)
- Hot boiling water
Preparation:
1. Chop the cabbage and grate the carrots coarse grater(you can use attachments for Korean carrots). Place the vegetables in a convenient deep bowl and mix evenly.
2. Then transfer everything into a prepared sterilized jar. Sprinkle salt and sugar on top and add vinegar essence. Make a puncture in the middle with a knife, like a hole. And slowly pour hot boiling water into this hole. The water should cover everything to the top.
To make it easier for boiling water to pass to the bottom, pierce it with a knife in different places so that the free space is filled with water.
And in winter you will open and enjoy wonderfully crispy pickled cabbage. It is suitable for salads and borscht.
Recipe for instant crispy cabbage for winter in 3 liter jars
For those who don’t have the patience to wait a long time for the preparations to be ready, I give this recipe instant cooking. This cabbage can be eaten within a day, or it can be stored until cold weather.
Ingredients:
- Cabbage - 2 kg
- Carrots – 400 gr
- Garlic - 4 cloves
- Water - 0.5 l
- Peppercorns – 10 pcs.
- Bay leaf - 3 pcs
- Salt - 2 heaped tablespoons
- Sugar - 3 heaped tablespoons
- Vinegar 9% – 125 ml
- Refined vegetable oil - 125 ml
Preparation:
1. Chop the cabbage, grate the carrots on a coarse grater, and cut the garlic into several pieces. And put everything in a deep bowl and mix evenly.
2. Pour water into the pan and bring to a boil. Then add peppercorns, bay leaves, salt, sugar and vegetable oil. Place on the fire and when it boils, leave for another 5 minutes. At the very end, add vinegar and turn off.
3. Place the chopped vegetables very tightly in a 3-liter jar and compact them with your hands. And then pour in the hot marinade.
4. Close tightly nylon cover. Turn the jar a little to disperse the marinade inside. Leave for 12 hours at room temperature, and then you can put the jar in storage or eat it right away.
Marinated Georgian cabbage with beets for the winter
Try making this recipe, with beets and large pieces. This recipe is also called “Georgian style”. Here the vegetables are selected in such a way that the aroma is simply unique - spicy, sour and sweet. For lovers savory flavors that's all it will be.
Ingredients:
- Cabbage - 4 kg
- Beetroot – 1 kg
- Capsicum bitter pepper – 2 pcs.
- Garlic - 1 head (large)
- Black peppercorns - 1 level tablespoon
- Dill umbrellas (you can take dried ones) - 4-5 umbrellas per jar
- Salt - 8 tablespoons
- Sugar - 8 tablespoons
- Bay leaf - 16 pcs
- Vinegar 9% – 120 ml
- Water - 5 liters
Preparation:
1. Cut the cabbage into large pieces. Peel the beets and cut into thin slices of any shape. Cut the garlic into halves. Hot peppers cut into small pieces.
2. Place the first layer of beets in sterilized jars, then pieces of white beets, lightly compacting them. Next, add 3 bay leaves, a few peppercorns, and three cloves of chopped garlic. Place 2 dill umbrellas and 1/4 chopped hot pepper.
4. Now let's make the marinade. Pour water into a saucepan and bring to a boil. Add sugar, salt and vinegar. Stir thoroughly until the sugar and salt are completely dissolved, then turn off. Then fill the jars to the very top. Cover with lids.
Place some cotton napkin or towel on the bottom of the pan to prevent the jars from bursting.
5. Then turn the jars over and cover them with a blanket. Leave it like this until it cools completely. Then place the jars in a cool place and in a week our preparations will be ready for use. You can eat them now or leave them until winter.
The best recipe for crispy pickled cabbage with vegetables, like a salad
Oh, friends, this is such an amazing salad. Be sure to try this method. Unlike the previous recipe, here the emphasis is on the sweet side.
Ingredients:
- Cabbage - 5 kg
- Sweet pepper – 1 kg
- Carrots – 1 kg
- Onion - 1 kg
- Vegetable oil - 0.5 l
- Vinegar 9% – 250 ml
- Salt - 4 tablespoons
- Sugar - 1.5 cups
Preparation:
1. First you need to prepare all the vegetables. Finely chop the cabbage. Chop the onion small cubes. Grate the carrots. A Bell pepper remove seeds and cut into small pieces.
2. Place all the vegetables in a deep bowl. Add salt, sugar, vegetable oil and vinegar. Mix everything evenly.
3. Then compact the vegetables tightly into 3 liter jars. From the suggested amount of ingredients you get two filled jars and a little more for the salad.
4. Place them uncovered in the refrigerator for two days to ferment. Then close the lids and store in a cool place until winter.
Early pickled cabbage in jars - a very tasty recipe
Early varieties of cabbage are usually more tender and not very dense. But it may also be quite suitable for pickling. Her heads of cabbage are not very large. The main thing when choosing is to make sure that it does not have any damage.
Ingredients:
- Young cabbage - 200 gr
- Carrots - 1 pc.
- Peppercorns - 4 pcs.
- Bay leaf - 1-2 pcs
- Cloves - 2 pcs.
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
Preparation:
1. Finely chop the white cabbage. Grate the carrots on a coarse grater. Stir, place the vegetables tightly in a sterilized jar and compact.
2. Pour hot vegetables into a jar boiled water. Leave to sit for 15 minutes. Then drain and return the marinade to a boil.
Pour it into the jar a second time and leave for 15 minutes. Drain back into the pan. Add salt, sugar, peppercorns, cloves and bay leaf. Place on the fire and bring to a boil.
3. Pour the prepared marinade over the cabbage in a jar. Close the lid tightly, turn it over and wrap it with a blanket. Leave it until it cools completely, and then store it until winter. It can be stored either at room temperature or in a cool place.
Video recipe for pickled cabbage in jars with an iron lid
For those who like to cook from a video, I suggest watching a very simple and uncomplicated recipe. The author calls him “Lazy Man”. Cabbage is cut into large pieces. But, nevertheless, cabbage this way turns out very tasty and crispy.
Ingredients:
- Cabbage
- Garlic - to taste
- Hot pepper - to taste
- Bay leaf - to taste
- Black peppercorns - to taste
- Water - 1.5 l
- Salt - 2 tablespoons
- Sugar - 1/2 cup
- Vegetable oil - 1/2 cup
- Vinegar 9% - 1 glass
Well, I've come to the end. I’m done for today, but there will be many more delicious recipes for preparing cabbage preparations for the winter. Because there are simply a huge number of these methods. So take notes and get ready.
In the Internet great amount variations and methods of preserving cabbage. And I decided to collect the best things that can be hidden in jars in this article. After all, few people would want to transfer products year after year in order to find that very recipe that will make your mouth water.
Methods for canning cabbage in jars for the winter
There are two main methods of preservation. All of them, to some extent, are aimed at preserving all the usefulness of your favorite vegetable. But it gives a good taste.
The first, most famous method is fermentation.
Dense heads of cabbage, preferably late varieties, are ideal for this. Cabbage is fermented due to the fermentation of the juice-brine released from it. Properly prepared in this way, it is stored for a very long time; it is practically not afraid of any damage if properly stored. It must be stored at a temperature of 2-4 degrees, sealed in jars.
The second method that comes to our aid for preserving vegetables is pickling.
When pickling, a marinade is used, often obtained from mixing water, vinegar, flavor enhancers and sunflower oil. The cabbage is salted, kneaded, mixed as desired with other vegetables, the type of which depends on the recipe. The prepared mixture of cabbage and vegetables is poured with marinade, sterilized, preserved in jars, preferably under tin lids.
How to preserve winter preparation for borscht
In winter, you don’t always have fresh cabbage on hand to cook delicious homemade borscht. This is where the preparation for borscht comes in handy. It is prepared quite simply:
- 3.5 kg red tomatoes
- 3 kg late cabbage
- 10 fleshy sweet peppers
- A random bunch of parsley with dill
- 2 level tablespoons table salt
- Vinegar 9% - 40 milliliters
We will need tomatoes for cooking. tomato juice. We cut the tomatoes into slices and put them through either a meat grinder or a juicer. Whichever is more convenient for you. Bring the resulting juice to a boil and add some salt.
Cut the cabbage and pepper into strips. The greens must be chopped.
Pour into boiling water and bring to a boil. Don't forget to stir. After boiling, let it simmer for 10 minutes, then add chopped herbs and vinegar. All the ingredients together need to simmer for about 5 more minutes.
Pour the finished product hot into sterile and dry jars and screw on the lids.
Winter preservation with aspirin
You will need:
- White cabbage of late varieties – 6 kilograms
- Carrots – 1.5 kg
- Water – 4.5 liters
- Bay leaf – 5-6 pieces
- Allspice – 10-15 peas
- Sugar – 400 grams
- Salt – 200 grams
- Vinegar 9% - 45 milliliters
There is nothing complicated in cooking. We cut the heads of cabbage into thin strips, and chop the carrots on a grater. Add one to the other and mix. Just be careful, don’t crease. There is no need for extra juice in this version.
Now we need brine. And it is prepared in the following way: we boil water and add spices to it. After boiling, add vinegar and leave to cool.
Place the cabbage and carrots in pre-sterilized 3-liter jars and fill with cooled brine. We put 2 acetyl tablets in each jar. All that remains is to roll up the jars well and send them to the cellar.
Recipe without sterilization
Do you want to know how to deal with your winter preparations? Then you can roll up a couple of jars of pickled cabbage without bothering with sterilization.
You will need:
- White cabbage – medium size
- Carrots – 600 grams
- Bell pepper – 400 grams
- Onions – 2 large onions
- Sugar – 30 grams
- Salt – 20 grams
- Allspice peas – 5-6 pieces
- Bay leaf – 2 leaves
- Water – 2 liters
- Vinegar 9% - 80 milliliters
We need to peel the head of cabbage, rinse it under cold water, cut into strips. We rub the peeled carrots on a regular grater. We also cut the bell peppers into strips. We clean the onion and cut it into feathers or half rings. Mix all the resulting cuts and place them in ready-made jars.
For the marinade, heat the water; as soon as it boils, pour it over the vegetables. Let it stand in the water for 10-15 minutes. Then we drain the water from the jars back to where we boiled everything and again bring it to a vigorous boil, then again we give the slices a hot bath.
After draining the water for the third time, we add salt, sugar and lastly vinegar. Before pouring this boiling mixture into jars, first add bay leaves and allspice.
Now we roll up our food under the lids and hide it under something warm to warm up. As soon as the jars have cooled down, we immediately take them into the cool. Our next one delicious salad For winter storage ready.
Preparing pickled cabbage with beets
How about giving this tasty, crispy delicacy new colors and a slight sweetish taste?
To do this, let's take:
- White cabbage – 1 medium fork
- Beetroot – 500 grams
- Garlic – 4 large cloves
- Water – 1 liter
- 3 level tablespoons of salt
- 3 tablespoons without a cup of sugar
- Allspice – 10-12 peas
- Bay leaf - a couple of pieces
We need to cut the head of cabbage into large pieces. For example, triangles 5 by 5 centimeters. Although, if you wish, you can classically cut it into strips.
We cut the beets into strips, you can grate them. Cut the garlic cloves into several parts. Mix all the cuttings and put them in a three-liter jar.
Now let's prepare the marinade. Fill the pan with water, dissolve the required proportions of sugar and salt in it, add a bay leaf with peppercorns. Boil the marinade for no more than 10 minutes. After letting it cool a little, pour it into jars. We send it to the refrigerator.
How to cover cabbage in pieces
Sometimes it happens that you want to crunch on delicious pickled cabbage, but you’re just too lazy to chop whole kilograms of it. Here is a recipe for this case that will save you from tedious cutting.
Let's take:
- 2 kg cabbage
- Garlic – 5 cloves
- Water – 1.5-2 liters
- Salt – 60 grams
- Sugar – 40 grams
- Allspice – 2-3 peas
- Bay leaf – 1 leaf
- Black peppercorns – 6-7 pieces
- Dill seeds – 1 teaspoon.
We clean and wash the heads of cabbage, cut them into layers 5-6 centimeters thick, then cut them into pyramid-shaped pieces. Put it in a jar.
The marinade is similar to the previous ones. Salt the water, dissolve the sugar, pour in the vinegar. We throw allspice and black peppercorns and dill seeds into the jar.
Fill everything with marinade and send it to sterilize for about 40 minutes. Then we roll the cans under tin lids and wrap them in a blanket.
Recipe in brine under iron lids
You need:
- White cabbage of late varieties - 1 medium fork
- Granulated sugar – 50 grams
- Salt – 50 grams
- Vinegar 9% - 2 tablespoons
- Bay leaf - 1 piece
- Allspice – 2-3 peas
We clean the forks from the top dirty and withered leaves, cut them in half, and remove the stalk. Cut into thin strips. Then we place a bay leaf with pepper on the bottom of the jar, and put cabbage on top. Jars must have a threaded neck.
Where would we be without marinade? To create it, as usual, dilute salt and sugar in water, add vinegar. Bring the resulting mixture to a boil, let it cool completely.
Pour the marinade over the fillings and cover with lids. You should not twist it, as juice will come out of the jar during the fermentation process. Also because of this, it is necessary to put the jar in some kind of bowl so that the juice does not flow where it is not needed. Leave in this form for up to 4 days, at the most normal temperature.
At the end required quantity time to sterilize the jars. Each about half an hour.
Now tighten the screw caps tightly, turn the jars upside down and send them to gradually cool under a warm blanket.
This is a simple canning that will allow you to enjoy the snack literally a couple of days after twisting.
How to preserve early cabbage
It is often customary to preserve late varieties of cabbage, since it is denser and has a more pronounced taste. However, there are ways to preserve early cabbage no less tasty. Yes, and it needs to go somewhere.
Required ingredients:
- White cabbage, early variety – 1.5 kg
- Bay leaf – 1 piece
- Allspice – 3-4 peas
- Faceted glass of sugar
- 3 tablespoons without a top of regular salt without added salt
- Water – 1 liter
- Half a glass of 9% vinegar
We cut the head of cabbage into large pieces; this option is the most optimal for preserving the crunch of early varieties.
Place bay leaf and peppercorns on the bottom of a sterilized jar. Place the cabbage on top and compact it a little.
To obtain the marinade, stir sugar and salt in boiling water and add vinegar. Let it cool a little, as the boiling water may cause the jars to crack.
As soon as the marinade has cooled, pour it in. Immediately screw the jars under the lids and wrap them upside down under the blanket.
Winter salad recipes
Let's diversify preservation a little with salads in jars. After all, you can’t eat only sauerkraut and pickled cabbage, right?
Cabbage Snack
What is needed:
- White cabbage – medium size, about 2 kg
- Carrots – 300 grams
- Garlic – 2-3 large cloves
- Water – 1 liter
- Salt – 40 grams
- Sugar – 60 grams
- Vinegar – 100 milliliters
We cut the head of cabbage into pieces, the shape depends on your wishes, the main thing is not too small.
Grate the carrots into sticks. Chop the garlic or squeeze it through a garlic press. Mix the prepared and chopped vegetables in an enamel container.
Vegetables must be covered with marinade. Salt and sugar the water, add vinegar and wait until it boils.
Pour boiling marinade over vegetables. Place a plate on top of them and press down with something heavy. Leave it in this form for a day, stirring it a couple of times during this time.
In one day cabbage appetizer will be ready.
Salad with carrots and peppers
We have to:
- White cabbage – 5 kilos
- A kilo of fleshy sweet peppers
- A kilo of onion
- A kilo of carrots
- Vegetable oil – half a liter
- Vinegar 9% - 200 milliliters
- Sugar – 350 grams
- 4 full tablespoons table salt
We clean the heads of cabbage from leaves and remove the stump. Shred it until it looks like straw. Grate the carrots. Cut the onion and pepper into medium cubes.
Add salt and sugar, as well as vinegar and oil. Mix carefully; it is simply forbidden to squeeze the cabbage in this salad. Transfer the salad to a jar and close it with a lid.
Winter salad of cabbage, peppers and tomatoes
We have to:
- White cabbage – 1.5 kg
- Bell pepper – 700 grams
- Tomatoes – 2 kg
- Onions – 0.5 kg
- Paprika – half a teaspoon
- Sunflower oil – 300 milliliters
- Vinegar 9% – 100-120 milliliters
- Salt – 90-100 grams
- Black peppercorns – 10-15 peas
Cut the fork into strips and grind with salt. Cut the tomatoes and peppers into medium cubes, cut the onion into half rings.
Mix the vegetables together and heat in a saucepan until boiling. As soon as the mixture boils, pour in vinegar, remove from heat, stir well but gently.
Place hot vegetables in jars and sterilize for about 20 minutes. Then we roll up the lids and let it cool like any preserved food, upside down under a blanket.
I hope you choose for yourself delicious recipe or salad. Enjoy your meal!
Cabbage is a healthy, traditionally Russian vegetable, without which it is impossible to imagine a family table at any time of the year. How can you do without borscht, cabbage soup, cabbage solyanka, especially when the vegetable season is over? This is where our art of preparing for future use comes to the rescue. Any cabbage: white, red, cauliflower, kohlrabi can be preserved for a long time. Cabbage preparations for the winter are tasty and healthy! What is the queen worth? winter tables - sauerkraut, rich in vitamin S. But you shouldn’t limit yourself to preparing only pickled or pickled food for the winter white cabbage. Very interesting and tasty, for example, cauliflower for the winter, marinated in jars.
Each experienced housewife knows a lot of recipes for delicious cabbage for the winter. This various salads from cabbage for the winter, solyanka from cabbage for the winter. After all, the housewife’s task is not only to preserve all the benefits of the autumn harvest for the winter, but also to significantly simplify the cooking process during the cold season. Delicious cabbage I'm always ready to help in the winter. Cabbage salads are made with the addition of various vegetables. Cucumbers with cabbage for the winter, carrots and cabbage for the winter, cabbage with cucumbers and tomatoes for the winter, etc. are excellent. Cucumber and cabbage salad for the winter is generally a classic for winter dinners. At correct processing These salads can be stored long time without loss taste qualities. Don’t give up this pleasure, start making cabbage preparations. Moreover, there is a choice: you can make cabbage for the winter in jars, you can pickle cabbage for the winter, you can ferment it, salt it, chop it in salads, etc.
In general, as soon as cabbage is prepared for the winter, the recipes for this dish are varied. All of them are worthy of your attention, but you should take a closer look at the photos of cabbage for the winter. Recipes with photos of such a winter treat will help you choose the option you need.
We think we have raised a current topic - harvesting cabbage for the winter, recipes and tips from experienced chefs- at your service:
Later cabbage is more valuable for preparations; it contains more sugar;
A mature head of cabbage is large and strong. Its leaves are light and shiny, without visible cracks or spots;
The stalk should be thrown away during all processing and chopping methods, because it is in it that all the negativity accumulates;
Cabbage should be marinated using apple juice, wine vinegar or citric acid. Our grandmothers used aspirin, try it too;
You cannot use aluminum containers for pickling cabbage; take glass, enamel or wooden containers;
Remember that when adding beets or bell peppers to salads, your dish will be sweet;
An open jar of salad must be used quickly, because... in a few days it will be tasteless;
If you fry the pickled cabbage a little, it will become an excellent filling for pies, dumplings, etc.
