Pickled cabbage
Any recipe for pickled cabbage differs from a recipe for sauerkraut or salted cabbage in that when marinated in cabbage pickle add vinegar or aspirin tablets, depending on the recipe. Pickled cabbage, rolled into jars, stands well in the cellar or pantry throughout the winter season.
For the winter, it can help out the housewife when preparing borscht, cabbage soup, cabbage salad, and other dishes with cabbage in winter. In this case, the pickled cabbage should be strained from the brine, lightly rinsed, squeezed and used as fresh, for its intended purpose.
Cabbage in jars
Undoubtedly, cabbage stored in jars for the winter is much better than pickled or pickled cabbage in barrels, wooden or plastic. The most simple blank cabbage for the winter - pickle or pickle (ferment) finely chopped cabbage, put it in sterilized glass jars, pour brine or marinade and roll up the lids. This cabbage will keep perfectly until the next time. winter season. It can be kept both in a cool cellar and in an apartment pantry.The recipes in the section “Cook” - “Cabbage Preparations” will tell you how to properly salt cabbage for the winter and how to roll it into jars. With them it will be simple, uncomplicated, fast, and most importantly, successful. Crispy salted or pickled cabbage will look great on the dinner table at any time of the year. The main thing is to take time in the fall to prepare it.
Sauerkraut
It is believed to contain a huge supply of vitamin C, without which the body cannot survive. winter period It will be difficult to tolerate viral and colds. This type of cabbage contains almost more of this vitamin than lemon or kiwi. Therefore, sauerkraut must be prepared for the winter!You see what cabbage recipes we have saved for you for the winter! Sauerkraut can be prepared in brine and dry, with spices, with the addition of various vegetables that will give it a special taste or color, such as garlic, beets, carrots, apples, horseradish root and others. Choose any of the cabbage preparation recipes to suit your taste – stock up on vitamins for the winter now!
Crispy and delicious cabbage for the winter - one of the simplest and useful preparations. It can be eaten as independent dish or savory snack and also used as an ingredient for complex salads and soups.
Pickled cabbage for the winter
It must be said that preparing snacks for the winter is a profitable business.
Firstly, it’s quick, since chopped vegetables need to be poured with marinade and wait 1-2 days.
Secondly, this a budget option preparations, especially if all the vegetables are grown in your own garden.
Thirdly, it is low-calorie and tasty, so when eating cabbage, you don’t need to worry about how it will somehow affect your figure.
The main ingredients are cabbage, large carrots and a few cloves of garlic.
Other components:
- sugar – 30 g;
- salt – 2 tbsp. l. without slide;
- vinegar – 5 ml.
The last ingredient can be replaced with natural vinegar. Lemon juice or powder is often used instead. citric acid. Pickled cabbage requires a standard set of spices - bay, black and allspice.
If desired, you can add celery, cloves, cinnamon, coriander or dill seeds.
Procedure:
- Shred the cabbage. Carrots can be cut into neat circles - it looks very impressive.
- Place peeled garlic, bay and pepper on the bottom of the jar. Fill it tightly with vegetable mass.
- Boil 1000 ml of water, add salt, sugar and cook over low heat for 7-8 minutes.
- Pour the marinade over the vegetable mixture and only then add vinegar.
All that remains is to close the jar with a lid and place it in a warm place until it cools completely.
How to pickle cabbage in jars?
It is more convenient to salt cabbage in jars.
For a large head of cabbage you will need the following products:
- carrots – 0.5 kg;
- salt – 40 g;
- sugar – 20 g;
- laurel – 3 leaves;
- dill - a few seeds.
Cabbage in jars is one of the most convenient ways of pickling.
Preparation:
- Chop the prepared vegetables.
- Mash the cabbage well with salt until it releases juice. After this, add the remaining ingredients and mix vigorously.
- Pour the mixture into jars, compacting it carefully.
Place a plate under each jar to prevent liquid from spilling. Twice a day the mass must be pierced to the bottom with a stick. After 3 days you can try the snack.
Sauerkraut - classic recipe
Crispy sour cabbage- This is a classic of the genre. There is nothing complicated in its preparation.
Required Products:
- cabbage - a large head;
- large carrots;
- coarse salt – 3 tbsp. l.
You can also add laurel and black peppercorns.
Preparation:
- Chop the cabbage, grate the carrots.
- Stir the mixture of vegetables, add salt and mash with your hands.
- Place the mixture in a suitable container, cover with a lid and install the weight.
Leave for 48 hours. At the same time, you need to pierce the cabbage with a stick a couple of times a day so that the gas comes out, and remove the foam from the surface. Then the workpiece should be placed in the refrigerator for 5 days. After this you can try the cabbage.
Winter preparation of cauliflower
Curly cabbage inflorescences along with other vegetables in different types the blanks look very impressive. For 1 head take carrots, red, green or yellow Bell pepper and several small onions.
Ingredients for marinade:
- water – 1000 ml;
- sugar – 2 tbsp. l.;
- salt – 2 tsp.
At the bottom of each container (0.5 l) put a few peppercorns, a couple of cloves, and laurel. People who like everything spicy can add a small chili pepper.
Preparation:
- Separate the cabbage into florets. Cut carrots into circles, peppers into cubes, onions into rings. Mix.
- Sterilize the jars, put spices on the bottom, and then vegetables.
- Pour boiling water over the contents of the jars for 10 minutes. Drain the liquid, add salt, sugar, bring to a boil and pour again. Pour in 1 tsp. vinegar into each jar. Roll up immediately.
According to this recipe, the cabbage turns out crispy and spicy, and colorful vegetables make the salad bright and elegant.
Pickled Chinese cabbage
Before preserving, rinse the cabbage well. It is better to soak it for 20 minutes in warm salt water to get rid of insects that often settle between the leaves of the vegetable. The list of ingredients is very short.
In addition to cabbage, you will need the following products:
- chili – 1 pc.;
- vinegar – 85 ml;
- salt – 1 tbsp. l.;
- sugar – 5 tbsp. l.
There is nothing complicated in preparation:
- Cut the main component into strips, the pepper into miniature cubes.
- Combine vegetables, add salt, mix and refrigerate for an hour.
- Drain the juice released from the cabbage, add vinegar and sugar, and boil.
- Pour in the marinade, mix, and place in the prepared container.
Now the container with the salad needs to be sterilized for ¼ hour. After this, the jars should be rolled up, put under a blanket until completely cooled and stored in a cool room.
Canned with vinegar
If you complement cabbage with other vegetables, the result will be tasty and colorful salad. This recipe is good because the jars with the vegetable mixture do not need to be sterilized.
For vegetables, in addition to a large head of cabbage, we will need:
- carrots – 500 g;
- sweet peppers of different colors – 450 g;
- 2 large onions.
For the marinade you need to prepare the following ingredients:
- sugar – 1 tbsp. l.;
- salt – 1 tbsp. l.;
- laurel – 2 pcs.;
- vinegar – 75 ml;
- allspice – 5 peas.
The amount of ingredients is indicated per 2 liters of water.
Preparation:
- Prepare and chop vegetables. Stir and fill prepared jars.
- Boil water and pour in the contents of the container. Wait 15 minutes, drain the liquid, boil again and pour.
- For the third time, add to the water necessary ingredients for the marinade.
After this, all that remains is to pour the hot liquid into the jars and roll them up.
With beets - pieces
This blank looks very impressive, as all its components are painted a beautiful pinkish color. For vegetables, take cabbage, large beets, 2 carrots and a head of garlic.
For the marinade:
- sugar – ¾ tbsp.;
- vinegar - ¾ tbsp.;
- vegetable oil– ¾ tbsp.;
- salt – 60 g.
The amount of laurel and allspice can be changed depending on your preferences.
Sequencing:
- Cut the main vegetable into squares or rectangles.
- Chop the beets and carrots into strips. Stir vegetables.
- Add spices, salt with sugar, butter to a liter of water. Boil.
- Turn off, pour in vinegar and add chopped garlic.
All that remains is to pour the marinade over the salad and leave it under pressure for a day. After this, put the workpiece into jars and put it in a cold place. After 4 days you can take the first sample.
Cabbage solyanka
This dish adds variety winter menu. It is very simple to prepare.
For 2 kg of cabbage you need to take the following ingredients:
- 0.5 kg of carrots and tomatoes;
- sugar – 1 tbsp. l.;
- salt – 2.5 tbsp. l.;
- unrefined oil – 60 ml.
Preparation:
- Prepare and chop vegetables. Add a little salt and stir.
- Stew vegetable mixture in oil for no more than 25 minutes.
- Cut the tomatoes into slices and add to the rest of the vegetables. Salt, add sugar. Simmer for 6-7 minutes.
Now all that remains is to put the hodgepodge into jars and roll it up. Store only in a cool place, as there is no vinegar in this preparation.
Marinate cabbage in Korean
It turns out that you can cook not only carrots, but also many other vegetables in Korean. Cabbage prepared in this way turns out very spicy and piquant.
For a head of cabbage you need to take the following products:
- carrots – 1 pc.;
- garlic – 3 cloves;
- sunflower oil – ½ tbsp.;
- vinegar - 2 tbsp. l.;
- salt and sugar - to taste.
You can use ready-made seasoning for Korean salads or add cumin, coriander, red to taste hot peppers and other spices.
Preparation:
- Cut the cabbage into large squares. Knead with your hands.
- Grind the carrots on a special grater for Korean salads. Stir in chopped garlic and cabbage.
- Heat oil in a frying pan, add spices. Pour into vegetables and stir vigorously.
The container with the salad must be covered with a plate and a weight placed on it. After 11 hours the first sample can be taken. If you decide to prepare the salad for the winter, then it should be put into jars, closed with lids and stored in a cold place.
Pickling cabbage for the winter does not require much time and effort, so at least a few jars of such salads need to be prepared. From this abundance delicious recipes it's hard to choose the best one. You need to try to prepare at least several options and then decide on the most suitable method.
Cabbage is perhaps the most Russian vegetable. How can you imagine our winter without a plate? sour cabbage soup or fragrant sauerkraut with butter and sugar (yes, some people like it that way!). Since ancient times, cabbage has been salted and fermented in huge barrels. With the advent glass jars With glass and then metal lids, a variety of ways to prepare cabbage became possible. This is not only pickled cabbage, but also various salads with color and white cabbage, snack cabbage rolls with vegetables and many others interesting recipes. Let's get started!
Gurian style salted cabbage. This is a method of salting in a bulk container. Cut small heads of cabbage into 8 pieces, crossing the stalk. Cut the peeled beets into slices 0.5 cm thick, chop the garlic coarsely, and chop the celery root (to taste) as well. in large pieces. Place a layer of beets on the bottom of the dish, then a layer of cabbage, sprinkle thickly with garlic and celery, then another layer of beets and so fill the dish to the top. Prepare the brine: for 1 liter - 1 tbsp. salt, pour boiling brine over the vegetables so that the brine covers them. This cabbage should be stored in a cool place.
Pickled white cabbage. It is prepared in a similar way, in bulk containers. Heads of cabbage are cut into sections into 8 parts, placed in enamel or glass dishes in layers, topped with coarsely chopped beets and chopped garlic, and poured with hot marinade. Marinade: for 2.5 liters of water - 3 tbsp. salt, 10-11 tbsp. sugar, 4-5 tbsp. 70% vinegar. Boil water with spices, salt and sugar, pour in vinegar and pour over cabbage. The cabbage is ready in 2 days.
Winter salad
Ingredients:
1.5 kg cabbage,
500 g sweet pepper,
500 g carrots,
500 g onions,
50 g parsley,
50 g celery greens,
50 g parsley root.
Preparation:
Pour 2 tbsp into each sterilized half-liter jar. calcined vegetable oil, lay in layers of chopped 
chopped vegetables, compacting well. Add ½ tsp. salt, 1 tsp. sugar, 2 tbsp. 6% vinegar, 2 peas each of black and allspice, cover with lids, let stand for 1 hour. Then sterilize for an hour, not allowing the oil to spill out, for which the contents of the jars are pressed with a clean spoon. Roll up, put upside down, cool, store in the cold.
Ingredients:
5 medium sized cabbages
1 kg sweet pepper,
1 zucchini,
5-6 large carrots,
2 heads of garlic,
a lot of parsley, dill, cilantro (optional),
half a pod of hot pepper.
Preparation:
Cut each head of cabbage into 4-8 pieces along with the stalk and place in boiling water for 5 minutes. Peel the peppers and blanch them in boiling water for 5 minutes. Cut the zucchini with peel, tomatoes, carrots into slices, coarsely chop the garlic, and coarsely chop the greens. Lay in layers, sprinkle with herbs, carrots and garlic, pour in cooled brine (2 tablespoons of salt per 1 liter of water). Soak the cabbage for 3 days at room temperature, then take it out into the cold.
Red cabbage finely chop, calculating the amount for several liter cans. Blanch the shredded cabbage for 2 minutes in boiling water, then drain the water. Chop large, strong plums and blanch in boiling water for 1 minute. Place cabbage and plums in layers in jars (in a ratio of 5:1), add 5 black peppercorns, 5 cloves, cinnamon on the tip of a knife to each jar and pour marinade. Marinade: for 1 liter of water - 200 g of sugar, 80 g of salt, 200 g of 9% vinegar. Boil water, add sugar and salt, after boiling add vinegar and pour over cabbage.
Cabbage with tomatoes and sweet peppers
Ingredients:
10 kg cabbage,
3 kg sweet pepper,
2 kg carrots,
3 kg tomatoes,
300 g salt.
Preparation:
Finely chop cabbage, peppers, carrots, mix with salt. Cut the tomatoes in half. Lay the cabbage and tomatoes in layers, put pressure on them and put them in the cold.
Ingredients:
10 kg cabbage,
2 kg sweet pepper,
180 g salt,
1 pod of hot pepper,
200 g honey.
Preparation:
Chop the cabbage coarsely, and also chop the pepper coarsely. Mix, add salt, whole hot pepper, place in a large bowl. Dilute honey in 1 liter of water and pour cabbage with this solution. Put pressure on it and put it in the cold.
Cabbage in beet juice
Ingredients:
10 kg cabbage,
3 kg plums,
200 g salt,
15 black peppercorns,
15 cloves,
1.5-2 liters of beet juice. 
Preparation:
Cut the cabbage into large pieces, cut the plums crosswise so that the skin does not curl, mix with the cabbage. Add salt and spices, place tightly in a container and pour in beet juice. Press down with a weight and take it out into the cold.
Ingredients:
5 kg cabbage,
1 kg carrots,
1 kg of onion,
1 g sweet pepper,
2 cups sugar
4 tbsp. salt,
500 ml vegetable oil,
50 ml 70% vinegar.
Preparation:
Chop the cabbage, cut the onion into half rings, chop the pepper into strips, grate the carrots coarse grater. Mix everything, add salt, sugar, oil, vinegar, simmer over low heat for 30 minutes, stirring. Place hot into sterilized jars and seal.
Ingredients for a 3-liter jar:
2.5 kg cabbage,
1 carrot,
3 bay leaves,
15 black peppercorns,
cinnamon on the tip of a knife,
3 tsp 70% vinegar,
1.2 liters of brine (per 1 liter of water - 50 g salt, 50 g sugar).
Preparation:
Chop the cabbage, cut the carrots into thin long strips, mix, place loosely in jars, pour boiling water over them and leave to cool. Meanwhile, prepare the brine: boil water with spices, let simmer for 1 minute. Drain the water from the jars of cabbage, pour in the marinade, add vinegar, and roll up. Turn over several times so that the vinegar is evenly distributed throughout the jar.
Ingredients for 1 kg of cabbage:
120 g beets,
3-4 clove of garlic,
½ cup 9% vinegar,
Bay leaf, coriander to taste.
Brine per 1 liter of water:
2 tbsp. salt,
½ tsp. ground red pepper,
½ cup sugar
½ cup vegetable oil,
bay leaf, cumin.
Preparation:
Prepare the brine: boil water with spices, cool, add vinegar and garlic. Cut the cabbage heads into 4-6 pieces, without removing the stalk, place beet slices between the leaves. Place the cabbage in a stainless steel bowl, fill it with brine, and put it under pressure. Keep warm for 3 days, then put in the cold.
Ingredients for slightly acidic marinade:
900 ml water,
¾ cup 5% vinegar (or fruit vinegar),
50 g sugar,
40 g salt,
cinnamon, cloves, allspice, bay leaf. 
Ingredients for sour marinade:
800-850 ml water,
1 cup 5% vinegar (or fruit vinegar),
50 g sugar,
40 g salt.
Ingredients for spicy marinade:
500-700 ml water,
2 cups 5% vinegar (or fruit vinegar),
50 sugar,
40 g salt,
hot pepper to taste.
Preparation:
Divide cabbage with dense heads into separate inflorescences, leaving no rough parts, wash and blanch for 2-3 minutes in salted and acidified boiling water (for 5 liters of water - 50 g of salt, 3 g of citric acid). Sprinkle quickly ice water, put in jars, pour marinade with spices. Cover with sterilized lids, sterilize half-liter jars for 5 minutes, liter jars for 7 minutes, 2-liter jars for 15 minutes, 3-liter jars for 20 minutes. Roll up.
Ingredients:
10 kg cabbage,
1/2-1 kg salt,
200-300 g garlic,
hot red pepper to taste.
Preparation:
Cut white (or Chinese) cabbage into 4-6 pieces and pour in strong warm brine and leave for 3-4 days. Then grind the garlic and hot pepper in a meat grinder. Remove the cabbage from the brine, rinse in running water and coat the cabbage leaves with the resulting spicy mixture (this must be done with gloves!), Place in the prepared container under pressure for souring. If the cabbage produces little juice, you can add water. The cabbage is ready when it ferments, like regular sauerkraut. Keep refrigerated.
Ingredients:
2.5 kg cabbage,
200-250 g ground red pepper,
60-80 g garlic,
2 heads of lettuce,
50 g salt,
1 tsp Sahara.
Preparation:
Prepare spicy paste - ground pepper dilute a small amount warm water, add salt and sugar, chop the herbs (you can use a blender), squeeze the garlic through a press, mix everything thoroughly. Cut the cabbage into 4-6 pieces, coat each leaf thoroughly, put the cabbage in tight bags, tie it and put it in the refrigerator for a week. Make sure that the bags are tightly tied so that the released juice covers the entire cabbage, and the smell does not penetrate into the refrigerator (it does not disappear for a long time!). After a week, put the cabbage in a bowl, cover with a lid and let stand for 2-3 days. This cabbage can be stored for no more than a month.
Ingredients for a 3 liter jar:
2 kg cabbage,
2-3 carrots,
1-2 beets,
1 liter of water,
2 tbsp. salt,
1 tbsp. Sahara,
½ tbsp. vegetable oil,
1 cup 9% vinegar,
2-3 cloves of garlic.
Preparation:
Cut the cabbage into large squares to create stacks of cabbage leaves. Place the “stacks” in jars, sprinkle with sticks of carrots, beets, and cloves of garlic, press down well. Pour in vegetable oil, a glass of vinegar, and cooled brine. Leave for 3 days at room temperature, then refrigerate.
Pickled cabbage rolls. Prepare vegetable cabbage rolls: grate fresh carrots to Korean carrots, add chopped garlic, salt to taste. You can add hot red pepper. Boil in salted water cabbage leaves, making sure they are not too soft. Wrap carrots in leaves, place in a bowl and fill with brine prepared from equal parts of 9% vinegar and vegetable oil, put under pressure. After 2 days the cabbage rolls are ready.
Ingredients:
2 kg cauliflower,
1.2 kg tomatoes,
1-2 heads of garlic,
200 g sweet pepper,
200 g parsley,
2 tbsp. salt,
100 g sugar,
100 ml 9% vinegar,
100 ml vegetable oil.
Preparation:
Divide the cabbage into inflorescences and blanch in boiling salted and acidified water. Grind tomatoes, peppers and garlic, pour the resulting mixture into a saucepan, add salt, sugar, butter and heat to a boil. When the mixture boils, add cabbage inflorescences and herbs into it and simmer over low heat for 10-15 minutes. At the end of cooking, add vinegar and remove from heat. Place hot in sterilized jars and roll up.
Ingredients:
5 kg cabbage,
1 kg sweet pepper,
1 kg of onion,
1 kg carrots,
4 tbsp. salt,
350 g sugar,
500 ml vegetable oil,
500 ml 9% vinegar.
Preparation:
Chop the cabbage, grate the carrots, cut the onion into half rings, and cut the pepper into strips. Mix vinegar, oil, sugar and salt, pour the resulting marinade over the mixture of vegetables, mix gently, and pack tightly into jars. Store in a cool place.
Ingredients:
3 kg cabbage,
1 kg carrots,
1 kg of onion,
500 g sweet pepper,
1.5 cups vegetable oil,
1 cup 6% vinegar,
½ cup sugar
1/3 cup salt.
Preparation:
Chop the cabbage, cut the carrots into slices, onions and peppers into rings. Mix vegetable oil, vinegar, salt and sugar. Place the vegetables in a saucepan, pour in the marinade, and simmer over medium heat for 10 minutes. Place hot in sterilized jars and roll up.
Cabbage preparations can be very different, but if you prefer good old sauerkraut to all culinary delights, you can find the most different recipes fermentation and pickling of cabbage on our website. But this is material for a separate article. Happy preparations!
Larisa Shuftaykina
In the world culinary traditions Cabbage has always been treated with special respect. After all, this vegetable is simply a treasure trove of vitamins, and everyone knows how delicious cabbage dishes turn out. The white cabbage beauty, as well as her relatives: cauliflower, broccoli, Brussels sprouts and kohlrabi are wonderful in any preparation. Pickled, salted and pickled cabbage preparations are very popular in Slavic feasts. Reserves from it, prepared for the winter at home, are consumed as separate snacks, seasoned with soups, salads and other dishes. Collection step by step recipes preparations from cabbage will share the intricacies of preparing it for future use and will help diversify the menu with a nutritious and healthy vegetable.
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kerescan - Aug 25th, 2015
Georgian cabbage is made simply, and the final product is tasty, piquant - spicy and externally - very impressive. There are many recipes for preparing such pickled cabbage with beets, and each has its own nuance and zest. Therefore, even if you cook differently, I recommend preparing this recipe. This will give you the opportunity to find out which option is better. Moreover, the set of products needed to prepare the product is accessible and simple.
Cabbage is one of the most delicious and popular vegetables in the world. winter table and this popularity is fully justified, because it is in cabbage that all vitamins are preserved throughout the long winter months, including vitamin C, which helps cope with colds. Sauerkraut contains minerals necessary for normal acid-base balance, and it also low calorie product helping to maintain a beautiful figure.
You can prepare cabbage different ways: ferment, pickle, preserve, make lightly salted.
For harvesting for the winter, you should give preference to large late varieties of cabbage. As a rule, it is fermented in large wooden barrels, glass jars or any enamel dishes whatever is at hand. Ready cabbage is stored in a cool place, for example in a cellar or refrigerator; it is worth noting that sauerkraut tolerates freezing normally, without changes in taste and quality indicators.
Cabbage preparations for the winter in jars
Simple and tasty cabbage preparations for the winter in jars, recipes
Traditional recipe for sauerkraut in a jar
Cabbage fermented according to this recipe turns out juicy and crispy, and goes well when served with onions and sunflower oil.
Ingredients:
- 3 kg of white cabbage;
- 6 pcs. large carrots;
- 1 tablespoon of salt for every kilogram of cabbage.
Preparation:
- We clean the cabbage from spoiled and damaged leaves and chop it.
- Wash the carrots, peel and grate on a coarse grater.
- Combine the prepared vegetables, add salt and mix thoroughly. You can lightly mash the vegetables, so they will release juice and become smaller in volume.
- Place the cabbage tightly in jars, cover with gauze and let stand overnight in a warm place. The most optimal temperature indoors 20-22 degrees.
- The next morning, when the cabbage releases juice and begins to ferment slightly, it is not recommended to drain all the juice, you can only drain the excess, then the cabbage will be juicier. In several places we pierce the cabbage with a wooden stick or a knitting needle so that gases escape, we repeat this procedure several times over the next three days, then the cabbage can be closed nylon cover and take it out and store it in a cool place.
Cabbage for the winter with aspirin
The method of preparing cabbage for the winter is a little unconventional, but the cabbage turns out very tasty and crispy, just like fresh.
Ingredients:
- 2 pcs. carrots;
- 1 head of white cabbage;
- 90 gr. salt;
- 90 gr. granulated sugar;
- 3 aspirin tablets;
- 3 bay leaves;
- black peppercorns.
Preparation:
- We remove the cabbage from the top leaves and finely chop or chop it on a cabbage grater.
- Wash the carrots, peel them and grate them on a Korean carrot grater.
- Place the chopped vegetables in a large bowl and mix thoroughly.
- Pour a spoonful of sugar, a spoonful of salt into a prepared sterile jar, add one aspirin tablet, a bay leaf and 2-3 peppercorns.
- Fill the jar halfway with cabbage and carrots, compacting it a little. Next, add the spices again in the same proportions, then add the remaining spices.
- Carefully pour boiling water into the filled jar to the top and let stand for 5 minutes. If the water decreases, add it to the top again and roll it up. We turn the closed jar upside down, wrap it warmly and let it stand until it cools completely, after which we take it to a cool place for storage.
Cabbage salad in a jar for the winter
This preparation will be an excellent alternative to salads from fresh vegetables on the winter table.
Ingredients:
- 5 kg of white cabbage;
- 1 kg bell pepper;
- 1 kg carrots;
- 1 kg of onions;
- 0.5 liters of vegetable oil;
- 120 gr. salt;
- 350 gr. Sahara;
- 50 ml vinegar 6%.
Preparation:
- Wash the carrots, peel them and grate them on a coarse grater.
- Remove the top leaves from the cabbage and chop it.
- Remove the seeds from the bell pepper and cut into strips.
- Peel the onion and chop it into half rings or cubes.
- Place the prepared vegetables in a deep bowl, add oil, salt and sugar, vinegar, mix and let stand for about 12 hours, stirring occasionally.
- Place the finished salad in prepared sterilized jars and roll up tin lid, or close it with nylon. The salad is stored in a cool place.
Pickled cabbage with beets in a jar for the winter
Such cabbage will not only healthy dish on your desk, but also beautiful decoration thanks to the colorful color of the cans. Another name for this blank: .
Ingredients:
- 1 beet;
- 1 kg of white cabbage;
- 3 cloves of garlic;
- 40 gr. granulated sugar;
- 1 tablespoon salt;
- 25 ml sunflower oil;
- 50 ml 9% vinegar;
- 2 bay leaves;
- allspice peas;
- 0.5 liters of water.
Preparation:
- We clean the cabbage and cut it into equal cubes, about 2x2 cm, with the exception of the stalk.
- Chop the garlic and beets. The size of the pieces is not important, the main thing is that they are not very large. The garlic can be cut into 4 parts, and the beets can be cut into medium cubes or slices.
- We take jars with lids prepared in advance and place a layer of cabbage, then a layer of beets, then garlic and cabbage again.
- Prepare the marinade. To do this, dissolve salt and sugar in water, let it boil, pour in vinegar and immediately turn off the heat.
- Spilling hot marinade into the jars and roll them up. Closed jars turn it upside down and wrap it until it cools completely, store the workpiece in the cellar or any other cool place.
