1. Spicy cabbage fast food- 15 minutes!
Very fast cabbage - 15 minutes and you're done!
Cooking: We take from the calculation three kilograms of cabbage. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze out 3-4 cloves of garlic from the garlic. To mix everything. Making the marinade: We put one and a half liters of water on fire. Add 200 gr. sugar, 3 tablespoons of salt (without top), 250 gr. sunflower oil. When it boils pour 200 gr. vinegar 9%. It should boil for 2-3 minutes. The marinade is ready. Pour the cabbage with hot marinade (The cabbage softens a little from this. But only a little. Therefore, do not be afraid to pour it hot, right from the stove. The cabbage will stand in this marinade for 2 hours. And you can eat it. Now many people do cabbage this way. They used to do it in the usual way, I had to wait until she ferments, starts to sour.
And this method is fast. Cabbage is delicious and full of vitamins. CRISPY!!! We mix. Let's stand for 2 hours. Mix again and pack in jars. Very tasty and healthy!
2. Cauliflower in marinade
I have been making this cabbage for a long time. This bright, undeniably original and very tasty preparation will delight those who love cauliflower, just like me.
cabbage has interesting taste- sweetish and at the same time with a slight sourness.
Wash the cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 l jar, put 1 peeled, washed and chopped carrot between the layers, 1 sweet pepper, hot pepper to taste, celery stalks or root.
You can add other vegetables as well.
Marinade: 3 art. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,
a couple of bay leaves, a few peas of allspice. Bring the marinade to a boil and pour over the vegetables. Cool down. Keep 2 days in the refrigerator, and then enjoy the taste. I really love this cabbage.
3. "Pleasure" (especially for non-lovers of zucchini)!
This recipe is amazing for many reasons:
1. preparing is sooo simple, a minimum of your efforts
2. it turns out sooo tasty, delivering maximum pleasure
3. most important!!! this salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed from the first time what the salad is made of - EVERYONE says "OOo very tasty pickled ... CABBAGE!!!"
3 kg already peeled (!) from the peel and seeds of zucchini, 0.5 kg of onions, 0.5 kg of carrots.
Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.
Onion cut into thin half rings. Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows. oil (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt All this in a large container, gently and lovingly mix with your hands, immediately put into jars (most conveniently 0.7 liters) and erase for 15 minutes.
Everything!!! I've been writing longer than I've been doing. Very fast. The vitamins are preserved. Zucchini, (aka "cabbage") are crunchy.
The main thing - very tasty. Under good vodka and with shish kebab (or just with potatoes) - oooooo!
4. Pickled cabbage rolls with spicy carrots!
Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they are infused in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For marinade:- 0.5 l of water, 1/4 tbsp. sunflower raffin. butter (can be a little less) - 2 tablespoons of salt (or to your taste), 1/2 cup of granulated sugar (or to your taste) - 2/3 tablespoons of vinegar (or to your taste), allspice - 3- 4 peas Mix, heat until boiling. Turn off the heat and pour in the vinegar.
Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually disassemble into leaves, in the same way as for preparing ordinary cabbage rolls. The leaves should be slightly soft. Put on a plate and cut off the thickening with a knife. Grate the carrots Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds. Marinade: sesame oil, vinegar, salt, sugar, garlic, pepper mixture ( mustard seed, coriander, allspice, black pepper, red pepper). Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts. Put the cabbage rolls in a deep container, add 2-3 bay leaves and pour over the chilled marinade. Put under pressure and leave to marinate for a day at room temperature. Then put in the refrigerator.
5. Pickled cabbage
The cabbage is crispy and delicious! Ingredients:- 2 kg of cabbage, 3 carrots, 3 beets For marinade:- 0.5 liters of water - 3 heaping tablespoons of sugar - 3 heaping tablespoons of salt - 1/2 cup sunflower oil - a pinch hot pepper ground - 2 bay leaves - 3/4 cup vinegar - 1 head minced garlic Cooking: 1. Shred the cabbage. 2. Grate carrots and beets. 3. Cook the marinade: boil everything for 10 minutes. 4. Mix with cabbage, arrange in jars and sterilize for 10 minutes.
6. Salad "Simply GENIUS!"
Girls .... so delicious .... the tomatoes are fresh, the cabbage is crunchy .... Would need: 1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots If there is no vegetable, then take 2 kg. another vegetable. Cut everything like a salad, carrots on a grater. Mix all vegetables. And add there: rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons Mix everything. Put on fire. Bring to a boil and boil for exactly 2 minutes. Bank immediately. Roll up. Wrap up.
7. Pickled cabbage with beets
Pickled cabbage is great snack and good addition to many second courses, and cooking such cabbage is easy and simple. Delight your loved ones with such a delicious cabbage!
Ingredients: Cabbage - 2 kg, Carrots - 2 pcs, Beets - 1 pc For marinade: Water - 1 l, Sugar - 150 g, Salt - 2.5 tbsp, Sunflower oil- 150 g Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head
Cabbage weighing 2 kg cut into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots, 1 large beetroot. Mix it all, put in a saucepan. It turns out a lot. For the marinade, mix water, sugar, salt, oil, Bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the cabbage in a saucepan with hot marinade, cover with a plate without a load on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate on its own). Leave for a day at room temperature. You can use it in a day. Spicy lovers can add pepper and chili for spiciness.
8. Bomb cabbage
Ingredients:-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets. Marinade: 150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar 2 tbsp. - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water Cooking: 1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar. 2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour cabbage with boiling marinade. 3. Ready in the morning! You can eat!
9. Pickled cabbage (large leaves)
Cooking: Cut the cabbage into large squares so that you get "piles" of cabbage leaves. Grind one carrot on a grater. One hot pepper cut in half (this is for lovers of spicy) Gently put the "piles" in a jar, pouring carrots. Put a hot pepper in the middle of the jar (for those who like it hotter). Do not ram the cabbage. Fold loosely.
For the preparation of brine from the calculation for one 3- liter jar: Boil 1 liter of water. Add 1 glass of sugar, 2 tablespoons of salt After cooling, add to the brine: 1/3 of a glass of 9% vinegar Pour the brine into a jar. Put the jar in the refrigerator. Three days later, white cabbage is ready,
sweet, tasty, crispy. (Tatiana Zubchenko)
10. Sauerkraut
I want to bring to your attention my favorite recipe, according to which I ferment cabbage.
This recipe is good because at any time you can ferment very quickly (literally 2-3 days) not a large number of cabbage and store it in the refrigerator.
Show in full .. And this is important in the conditions of city apartments, where there is a catastrophic shortage of storage space for preservation, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.
So preparation:- fill a 5l jar tightly enough with chopped cabbage + carrots (I rub it on a coarse grater) - pour in the prepared COLD brine (dissolve 3 tablespoons of salt with a slide in 2 liters of BOILED water); - for two days in the warmth, the cabbage ferments, so that there is no bitterness, we must periodically pierce it, releasing the accumulated gas (this, I think, is known to everyone); - on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it; - pour the already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.
A small nuance ... cabbage quickly ferments in the heat, but if it's cold in the apartment, the process will take a little longer. If the brine was not drunk faster than the cabbage ran out (and this is exactly what we do), then wonderful sour cabbage soup can be prepared on it.
Hello hostesses!
Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.
Such a cabbage can be closed for the winter, frozen or eaten immediately after cooking.
To quickly jump to the right recipe- use the links in the blue frame:
Pickled cabbage, very tasty - a simple recipe
Highly delicious recipe, which you will definitely like, especially since making such cabbage is as easy as shelling pears and it does not take much time.
Ingredients
- cabbage - 1 fork per 2 kg
- garlic - 4 cloves
- carrots - 1 pc.
- water - 1 liter
- vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 partial teaspoon)
- salt - 2 tbsp. spoons
- carnation - 5 pcs
- sugar - 2-3 tbsp. spoons
- allspice - 4-5 pcs
- bay leaf - 3 pcs
- peppercorns - 10 pcs
Cooking
For cooking, choose a strong head of cabbage, wash it. Shred into thin long pieces.
Grind carrots on a grater.
We send cabbage and carrots to a container of suitable size, mix well. You don't need to press or squeeze the juice.
Cut the garlic into slices.
Now let's get to the marinade. Boil a liter of water, add all the indicated spices to it (see the ingredients for the marinade), except for vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.
Pour the hot marinade into the cabbage, mix and let stand until cool.
Now the cabbage can be transferred to a jar and sent for storage in the refrigerator. To fully reveal the taste, you need to wait 2-3 days. But if you really want to, then you can eat in a day.
Wonderful crispy homemade cabbage. Serve it, watering it with oil and sprinkling with herbs.
Pickled cabbage with bell pepper
Another quick recipe. This cabbage can be eaten in a day.
Ingredients
- cabbage - 1 fork (2 kg)
- bell pepper- 1 piece (medium)
- carrots - 2 pieces (medium)
- cucumber - 1 pc (medium)
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 1 tbsp. spoon with slide
- vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete
Cooking
Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.
Gently mix the vegetables together so they don't choke or release the juices.
Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.
To prepare the marinade, boil a liter of water, add salt and sugar to it. After turning off, pour in the vinegar.
Pour it into a jar of hot cabbage and wait until it cools down.
When this happens, you can put the jar in the refrigerator.
A day later, pickled cabbage is ready! Highly easy recipe which is why so many people love it.
Pickled Cabbage with Beets - Gurian Cabbage
This cabbage is not only beautiful, but also very tasty! It will decorate any table, and it is also suitable for every day.
Ingredients
- cabbage - 1 fork (2 kg)
- beets - 1 pc (large)
- red capsicum- 1 piece (or 1 tablespoon of red ground)
- carrots - 1 pc (medium)
- garlic - 7-8 cloves
- water - 1 liter
- sugar - 1 cup
- salt - 2 tbsp. spoons
- bay leaf - 3-4 pieces
- apple cider vinegar - 1 cup
- vegetable oil -0.5 cup
- peppercorns - 6-8 pieces
Cooking
For this recipe, we cut the cabbage into large pieces. Choose firm, springy heads so that the marinade soaks them, not softens them.
Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.
Cut the garlic into thin slices.
Remove the seeds from the pepper and cut into strips.
Put all the ingredients in a saucepan in layers.
For the marinade, boil water, add all the spices to it, except for vinegar and oil. Let it boil for 5-7 minutes, then turn it off. Now let's add vinegar and oil to our marinade.
We fill them with our cabbage.
Put a flat plate on top, and some weight on it so that it drowns the cabbage well. Let it cool like this and then put it in the fridge.
Gurian pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.
It turns out it is quite spicy, spicy. Perfectly sets off the dishes on the festive table.
Pickled cabbage with ginger
Very tasty and spicy pickled cabbage. And what a use! We all know how useful ginger is.
In combination with cabbage, you get just a jar of vitamins for good immunity and youth.
Ingredients
- cabbage - 1 fork (2 kg)
- Bulgarian pepper - 1 pc.
- carrots - 1 pc.
- garlic - 4-5 cloves
- ginger - 70 gr
For marinade:
- water - 1.5 liters
- sugar - 5 tbsp. spoons
- salt -3 tbsp. spoons
- vegetable oil - 5 tbsp. spoons
- bay leaf - 3 pcs
- ground black pepper - 0.5 tsp
- apple cider vinegar - 150 ml
Cooking
Cabbage, carrots, garlic and pepper cut into thin strips.
Peel the skin from the ginger and cut it into translucent circles.
We put all the vegetables in a saucepan, mix gently, but do not crush.
We prepare the marinade as follows: bring water to a boil and place all the indicated spices in it. Boil for another 5-7 minutes. Vinegar is always placed at the very end, after turning off.
Pour the marinade into the pan and put oppression (a plate with a load) on top so that the vegetables are completely immersed in the liquid.
We wait until it cools down and put it in the refrigerator. Crispy spicy cabbage will be ready for use in a day.
The recipe is just delicious!
Pickled cabbage with carrots and garlic - Ukrainian kryzhavka
another favorite and delicious recipe. Cabbage for him is cut large, into quarters.
Ingredients
- cabbage - (a head of cabbage weighing about 1 kg)
- carrots - 2 pieces (medium)
- bell pepper - 1 pc (optional)
- garlic - 4-5 pieces
- cumin - 0.5 tsp
For marinade:
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 2 tbsp. spoons
- apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
- allspice -4 pcs
- peppercorns - 5-6 pcs
- vegetable oil - 0.5 cups
Cooking
Cut the cabbage head into four parts, along with the stalk.
Boil water and put cabbage in it. Cook for 10 minutes over medium heat.
After that, we get the cabbage with a slotted spoon. Fill it up cold water to cool down. If in the process the water heats up from the cabbage, you need to replace it again with cold water.
Pass the garlic through a crusher.
carrots and bell pepper cut into thin strips.
Boil water under the marinade, add spices to it. Let it boil for 5-7 minutes. After turning off, add vinegar, carrots and bell peppers to the same place.
Sprinkle cabbage with cumin and garlic, pour it with marinade with carrots and peppers.
On top we put a plate with oppression. Let's wait until everything cools down and put it in the refrigerator for a day. And you can eat!
Serve on the table slicing into more small pieces and watering carrot-pepper marinade.
Pickled cabbage with vegetables and apples - a delicious recipe
The recipe is quite exotic, rarely anyone cooks cabbage with apples. You can surprise your household or guests with its unusual taste.
Ingredients
- cabbage - 1 fork (2 kg)
- bell pepper - 3-4 pieces
- carrots -3-4 pieces (medium)
- garlic - 1 head
- sweet and sour apples - 3-4 pcs
- hot pepper - 1 pod
For marinade:
- water -2 liters
- sugar - 1 cup
- salt -4 tbsp. spoons
- apple cider vinegar 6% - 3/4 cup
- allspice -5-6 pieces
- peppercorns - 15 pieces
- bay leaf - 3-4 pieces
- carnation -5-6 pieces
Cooking
Wash the cabbage and cut into fairly large pieces.
Remove the pits from the bell pepper and cut it into 8 pieces with feathers. Do the same with bitter pepper, only we will cut it in half.
Chop carrots and garlic into thin slices.
We cut the apples into slices, into 4-6 parts just before pouring the marinade so that they do not have time to darken ugly.
We put the carrots on the bottom of the pan, put the garlic, carrots and peppers on it. Put apples on top.
The marinade is prepared in the same way as in other recipes. First, water is boiled, spices are placed in it, in addition to vinegar. We cook 5 minutes.
After turning off, add vinegar. We take out the bay leaf, he did his job.
We fill our cabbage with marinade. The apples will try to float, so sink them on top with a flat plate.
Cover everything with a lid and wait for cooling.
We remove the cabbage in the refrigerator, wait 2-3 days and you're done!
Cabbage is very tasty, wonderful crunches. With her in a duet, apples are very tasty, be sure to try!
Georgian pickled cabbage
Very tasty recipe. We suggest watching the video tutorial, because the recipe has a lot of nuances that are better to see once than to read a hundred times.
Yummy and looks amazing!
Cabbage Pelyustka
According to the rules, the pelyustka should be crispy. Therefore, cabbage for it must be chosen elastic, thick, so that it does not fall apart due to processing.
Ingredients
- cabbage forks 1.2-1.5 kg
- 1 medium carrot, 100 g
- beetroot 1 large, 200 g
- vegetable oil 5-6 tbsp
- garlic 5 cloves
For the marinade
- water 1 liter
- sugar 1/2 cup
- vinegar 9% 200 ml.
- salt 2 tbsp. spoons
Cooking
Remove outer leaves from cabbage. We cut it crosswise, remove the stalk. Cut even smaller into pieces of 3-4 cm.
We cut beets and carrots into strips or bars. Garlic - thin circles.
We will lay everything in layers in a jar: the first layer is cabbage, beets are on top of it, then carrots and garlic. We press with the palm of our hand and once again repeat the sequence of layers until it reaches almost to the top. But remember to leave room for the marinade.
We make the marinade like this: the water should boil, add salt and sugar to it, cool a little. Add oil and vinegar. The marinade should cool before pouring, after which we boldly pour it into a jar of cabbage.
Cover it all with a lid and leave for two days at room temperature. Our cabbage will begin to ferment, and from the beets it will acquire a beautiful pink color.
After that, put the cabbage for another day in the refrigerator.
In general, you can try it the next day. However, for full readiness, it will take a few more days for the thickest leaves to soak in the marinade. So that the color becomes saturated, and the taste is incomparable!
Good afternoon. Today we will pickle cabbage at home. After all homemade Nothing compares to what they sell in the store.
We are with you, for our loved ones, and we will choose the freshest vegetables, and put as much salt as we like. And the appetizer will be ready for the table in a day or two, and not like in a store - it has been dusty for two weeks on the counter. I think I convinced you.)
I want to remind you that cabbage is an excellent source of vitamins, because fresh vegetables and fruit with the approach of winter is becoming less and less.
In past articles, we have already done it. Do you remember how different sour snack from pickled?
In the first case, the dish is prepared only from vegetables, salt and seasonings. Cooking occurs due to the process of fermentation of the sugars contained in the vegetable, lactic acid and probiotic beneficial bacteria are formed. A pickled snack is prepared using a marinade-filling in which there is vinegar, salt, sugar, spices.
It takes more time to ferment, while with vinegar, vegetables are ready almost the next day.
And the appetizer turns out to be different in color, pickled cabbage is always lighter and crispier.
In the process of cooking, be creative: complement the recipes with your favorite spices and make them better. Let's try!
Quick cabbage marinated for 2 hours in hot brine with vinegar and garlic
It will take a minimum of effort and time to prepare this snack. In 2 hours there will be on your table tasty dish, and the whole family will come running to its smell. The ingredients are the simplest: cabbage, carrots, bay leaf, garlic. The taste is rich and spicy.
- Cabbage - 1 pc. (1.5 kg.)
- Carrots - 100 gr.
- Garlic - 3 cloves
- Dried chili pepper - 1 pc.
- Water - 600 ml.
- Bay leaf - a couple of pieces
- Salt - 30 gr.
- Sugar - 100 gr.
- Vinegar 6% - 100 ml.
- Vegetable oil - 125 ml.
1. Shred about a kilogram of cabbage. You can use a shredder or a knife, the main thing is that the cut is thin and long.
2. For a kilogram of cabbage, you need about 100 grams of carrots, rub it on coarse grater.
3. Finely chop 3 cloves of garlic, knead dried chili pepper without seeds, if there is no such pepper, use seasoning.
4. Prepare the marinade: boil 600 ml. water. Pour salt and sugar into a deep bowl or pan. If desired, put 2 bay leaves and pour boiling water.
5. Add vinegar, mix thoroughly until the salt and sugar are completely dissolved.
6. Cabbage, also in a bowl or saucepan, mix with carrots, peppers, garlic and pour 125 ml into vegetables. vegetable oil.
7. Pour vegetables with hot marinade, cover with a plate and put a load on top.
8. So we keep the cabbage for 2-3 hours. When the marinade has cooled, you can transfer everything to a jar and rearrange it in the refrigerator.
A few more hours and the cabbage is pickled.
Delicious pickled instant cabbage in a day
It takes 20 minutes to prepare this dish, and the appetizer is marinated for just a day. The recipe has two secret ingredient: orange and pumpkin. They did not expect? Believe me, it's very tasty!
For cooking you will need:
- White cabbage - 1 pc. (1.5 kg.)
- Pumpkin - 300 grams.
- Orange - 1 pc.
- Salt, pepper - to taste
- Sugar - 100 gr.
- Salt - 2 teaspoons
- Vegetable oil - 50 ml.
- Vinegar - 8 tbsp. spoons (you can apple)
- Water - 1 liter
1. We rub half of the pumpkin (approximately 300 gr.) on a coarse grater.
Tip: pumpkin is sweeter than carrots, so the appetizer with it turns out tastier.
2. The secret of crispy cabbage: chop the vegetable with a thickness of at least 5 mm so that it does not become too soft.
Tip: choose autumn cabbage, but do not take the Stone Head variety, because it is not suitable for pickling.
3. Cut the orange into pieces and grind it in a blender along with the skin. The consistency of the fruit should be with small lumps, it is not necessary to grind it to a homogeneous puree.
By the way, the orange will remove all the unpleasant cabbage smell.
4. Fold in large saucepan vegetables and orange.
5. Add a pinch of salt, mix and squeeze the contents of the pan a little so that the cabbage starts up the juice.
6. For marinade, pour a liter of water into a saucepan, add salt, sugar and vegetable oil, put on fire.
7. When the water boils, add vinegar and pour the cabbage with boiling marinade so that it is completely covered with liquid.
Use enameled or food grade stainless steel utensils. In an aluminum pan, an oxidation process will occur and the snack will have grey colour and metallic taste.
8. It remains only to cover the cabbage with a plate with oppression and wait a day: during this time it will pickle and be ready.
Unusual, fast and very tasty!
Quick recipe for pickled cabbage with carrots
One more fast home recipe, which attracts with its simplicity and spicy sweet taste of the finished snack. Instead of regular vinegar you can use apple. By the way, we will not need to finely chop the cabbage, chop it into pieces quickly enough.
cook three-liter jar, cabbage, carrots and garlic.
For cooking you will need:
- Cabbage - 1 pc.
- Carrot - 1 pc.
- Water - 1 liter
- Bay leaf - a couple of leaves
- Salt - 1 tbsp. spoons
- Sugar - 8 tbsp. spoons
- Acetic acid - 1 tbsp. the spoon
1. First, we will prepare the marinade: add sugar and salt to a liter of water. You can make proportionately more marinade so that it is exactly enough for your volume of cabbage.
2. Put the pan on the fire and wait for it to boil.
3. We cut the cabbage large pieces, it is enough that they crawl into the neck of a 3-liter jar.
4. Put the first layer of cabbage and sprinkle it with grated carrots.
5. Squeeze a clove of garlic there.
6. With such layers, we continue to fill the jar to the top, tightly tamping the vegetables.
7. Add a tablespoon to the boiling marinade acetic acid and the same amount of vegetable oil. Pour it into a jar of cabbage up to the neck.
Be careful when pouring hot water into the jar so that the glass does not burst from a sudden change in temperature.
8. Leave the cabbage to stand for a day at room temperature with the lid open. Then we close the finished snack nylon cover and transfer to the refrigerator.
You can eat the next day, just like that!
Pickled cabbage with beets - a recipe for cooking in a day
The peculiarity of this recipe is the addition of beets. A bright root crop will give the cabbage its appetizing color and add a very pleasant sweetish taste. Your rich pink appetizer will surprise guests and add bright colors. And the garlic smell will quickly gather everyone at the table. More Recipes with beets.
This appetizer takes just a day to prepare!
For cooking you will need:
- Cabbage - 1 pc. medium size
- Carrots - 500 gr.
- Beets - 3 pcs.
- Greens - to taste
- Garlic - 2-3 cloves
- peppercorns
- Coriander
- Water - 1 liter
- Bay leaf
- Salt - 2.5 tbsp. spoons
- Sugar - 1 tbsp. the spoon
- Vinegar - 125 gr.
Below you can see detailed video recipe:
1. Cut the cabbage in half along the axis, without cutting out the stalk, and then divide each half into 4-5 slices.
2. Cut the carrots into small circles.
3. Cut the beets in half and then into small slices.
4. Cut the garlic finely or in half.
5. We lay about half of the prepared vegetables in layers in a 3-liter jar or large saucepan. In total we will have 2 floors.
6. Tamp tightly and pour the marinade over the vegetables.
7. Leave the cabbage for a day at room temperature. You can eat in a day, but it is better to let the snack brew for 2-3 days.
Pickled Instant Cauliflower
Try to cook very delicious snack from cauliflower and bell pepper. It is very easy to cook it. The dish will bring a pleasant variety to your diet.
For cooking we need:
- Cauliflower - 1 kg.
- Bulgarian pepper - 2 pcs.
- Carrot - 1 pc. (250 gr.)
- Water - 1 liter
- Salt - 2 tbsp. heaped spoons
- Sugar - 3 tbsp. heaped spoons
- Garlic - 5-7 cloves
- Vegetable oil - 5 tbsp. the spoon
- Vinegar 9% - 5 tbsp. the spoon
- Bay leaf - 2 pcs.
- Black, bitter pepper - 5-7 pcs.
- Allspice - 5-7 pcs.
1. Disassemble the cabbage into inflorescences. Cut large inflorescences in half.
2. Cut carrots and bell peppers into thin strips.
3. cauliflower cook for 2 minutes until half cooked. Drain the broth into a separate pan.
4. Strain the remaining broth and cook the marinade on its basis: add for each liter of water required amount salt, sugar, garlic, bay leaf, black hot pepper, allspice, vegetable oil. After we remove the marinade from the stove, add vinegar.
5. Put the cauliflower, bell pepper, carrots in a deep container and pour hot marinade over it, cover with a lid and leave it on the desktop until it cools completely, then put it in the refrigerator for 24 hours.
Enjoy your meal!
Pickled cabbage for the winter in a jar - a recipe for 3 liters
If there is too much cabbage, you can pickle it and close it for the winter. Such a jar can be left at least until spring, or you can serve it to the table a couple of days after spinning. The recipe is versatile and delicious.
For cooking you will need:
- Cabbage - 1.5 kg.
- Carrots - 400 gr.
- Water - 1 liter
- Bay leaf - a couple of leaves
- Salt - 1.5 tbsp. spoons
- Sugar - 2 tbsp. spoons
- Vinegar essence - 1 dessert spoon
- Acetylsalicylic acid - 2 tab.
1. Immediately put a liter of water to boil, in which we will make the marinade.
2. Rub the carrots on a coarse grater.
3. Shred the cabbage as thin and as long as possible.
4. In a large bowl, mix the carrots with cabbage and tightly lay the vegetables in a sterilized 3-liter jar.
5. Put sugar, salt, bay leaf on top of the jar and pour one dessert spoon vinegar essence.
6. With a long knife, we make a deep hole in the cabbage, similar to a well, and pour boiling water into it to the top so that the vegetables are covered with marinade. We do this carefully and slowly so that the glass does not burst from the temperature drop.
7. Move the vegetables with a knife so that excess air comes out and you can add a little more marinade.
8. Press the cabbage a little more so that there is liquid on top and put 2 tablets of acetylsalicylic acid.
9. Top up hot water carefully pierce the cabbage to the very neck and with a knife so that the acetyl acid seeps deep into it.
10. We roll up the jar, wrap it with a towel and, turned upside down, leave it alone for 2-3 days.
Now at least in the refrigerator, even in the cellar - and preferably on the table.
We lay out on the table, everything that we need to quickly marinate. You need to buy white cabbage juicy so as not to winter variety, it should not be hard.
We also need an apple with sourness, such as the Jonathan variety, and horseradish root. Exactly horseradish kills all microbes, the workpiece will never go bad and the cabbage will quickly pickle.
We clean the horseradish root and cut into rings. The apple needs to be washed and cut into cubes, the peel can not be removed. We remove a couple of top sheets from the cabbage, cut out the kacherzhka, cut it first into slices, like a watermelon, and then chop it into cubes, not very large in size (the photo shows approximately). Peel the garlic and cut in half.
Pour cabbage into a large sudok, jar or pan, put apples, garlic and horseradish root on top. Add allspice peas, dill, a mixture of spices for carrots in Korean, you can add other seasonings, for example, coriander, oregano, turmeric.
Cut the chili pepper into pieces, you can fresh or frozen. Also pour into a saucepan with cabbage. Adjust the amount of pepper yourself.
Pour 0.5 liters of water into a saucepan, pour salt. When the water boils, add vinegar, mix and pour the marinade over the cabbage, immediately hot.
Cover with a lid and wait for the cabbage to cool. As soon as she becomes room temperature, put it in the refrigerator.
not to mention the pies. with stuffing from it.No matter what I make of it, it always turns out delicious. But still, I prefer quick recipes, since in my family the peasants are too impatient, give them everything at once.
In search of new recipes for myself, I found a wonderful article about sauerkraut website, there are many interesting options, I recommend that you familiarize yourself with them https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v-banke.html . But let's get back to our topic and try to cook a very tasty pickled appetizer.
Before you start cooking, be sure to rinse it and remove the top leaves. Since they may be too soft and have spoiled places.
Instant Pickled Cabbage (crispy and juicy)
This recipe is very easy and simple to prepare. It will take you little time, and you will get extraordinary pleasure from eating it. Such cabbage is not stored for a long time, as it is eaten instantly. Be sure to try cooking it.
Ingredients:
- White cabbage - 2.5 kg
- Carrots - 1-2 pieces
- Garlic - 3-4 cloves
- Water - 1 liter
- Vinegar 9% - 0.5 cup
- Sugar - 0.5 cups
- Vegetable oil - 0.5 cups
- Salt - 2 tbsp. spoons
- Bay leaf, black pepper and sweet peas, cloves - to taste
Cooking:
1. Chop the cabbage into strips. Grate carrots on a coarse grater. And prepare the rest of the pickling products.
2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, put salt, sugar, peppercorns, bay leaf and cloves there. Pour in the vegetable oil and bring to a boil. As soon as it boils, add vinegar and turn it off.
3. While it is cooking, knead the cabbage well with your hands until it gives juice. Add garlic and carrots passed through the press to it. Stir evenly.
4. Now you can pour the marinade over the vegetables. With the help of a pusher, tamp everything well. Cover it with a plate and place the load. Leave at room temperature overnight.
5. And in the morning you can already eat it or put it in jars and put it in the refrigerator. It turns out very juicy and crispy, and the taste is simply extraordinary.
Quick and tasty cabbage marinated in hot brine with vinegar
And this way is even faster. You can eat it in just 3 hours. Just make it in the morning and by lunchtime you will have a wonderful snack for the main course, and put the rest in the refrigerator. It won't be there for long, I assure you.
Ingredients:
- Cabbage - 4 kg
- Onions - 1-2 pcs
- Carrots - 1 pc.
- Garlic - 5 cloves
- Honey -1 tbsp.
- Water -1.5 liters
- Vegetable oil - 200 ml
- Vinegar 9% - 100 ml
- Salt - 4 tablespoons
- Sugar - 250 gr
Cooking:
1. Let's start with the preparation of vegetables. Chop the cabbage in the usual way: with a knife, a grater with a special nozzle or a food processor. Grate carrots on a coarse grater. Onion cut into half rings. Finely chop the garlic with a knife.
2. The next thing to do is prepare the brine. Pour water into a saucepan. Add sugar and salt to it, mix. Then add honey, mix again and pour vegetable oil into it. Stir well and put on fire. Bring to a boil and add vinegar. Leave to boil for another 20-30 seconds and turn off.
3. In the meantime, the brine is boiling, mix the cabbage with carrots in a deep dish or bowl. Next, add onion and garlic and stir again. It is better to mix everything with your hands.
4. Pour the hot marinade evenly over the vegetables and mix lightly. Then put a plate on top, press it a little so that the brine appears on top and completely covers the cabbage. Put a load on top and leave it for literally 2-3 hours to salt out.
5. After the elapsed time, remove the weight and plate. Arrange the vegetables in clean, sterilized jars, tamping down well. Close the jars with ordinary nylon lids and store in the refrigerator. It can be stored in the cold for 2 months. But in my family, it doesn’t cost that much, as it is eaten very quickly.
Pickled Instant Cabbage with Bell Peppers
According to this recipe, the cabbage turns out to be simply amazingly tasty and very crispy. So I've been cooking for many years and have never heard negative feedback. It not only cooks very quickly, but is also eaten just in the air.
Ingredients:
- Cabbage - 1 kg
- Carrots - 1-2 pieces
- Bell pepper- 1 PC
- Garlic 2-3 cloves
- Sugar - 2 tablespoons
- Salt - 1.5 teaspoons
- Vegetable oil - 50 ml
- Vinegar 9% - 3 tablespoons
- Water - 150 ml
Cooking:
1. Chop the cabbage into thin strips, put it in a deep bowl. Add sugar and salt to it. Then mix lightly and remember it with your hands so that the juice stands out.
2. Cut the carrot into strips or grate on a coarse grater. Remove the seeds from the pepper and cut into thin strips. Put everything in cabbage, add chopped garlic and salt there. Mix everything evenly.
3. Pour into vegetables boiled water room temperature, vegetable oil and vinegar. Mix everything well again. Cover the vegetables with a plate and place oppression on the plate. Then refrigerate for 5-6 hours.
4. And after 6 hours you can already eat it. It turns out very tasty and crispy. Can be stored in the refrigerator for up to 2 weeks in sterilized jars.
Recipe for pickled cabbage with beets and carrots: quick and tasty
If you marinate our cabbage with beets, then it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be just amazingly tasty, no doubt.
Ingredients:
- Cabbage - 1 head
- Carrots - 1 pc.
- Beets (medium) - 1 pc.
- Garlic - 4 cloves
- Water - 1 liter
- Vegetable oil - 100 gr
- Vinegar 9% - 200 gr
- Sugar - 100 gr
- Salt - 2 tablespoons
Cooking:
1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm slices. Cut the garlic into slices.
2. We begin to put everything in a jar. Place 1/2 of the beets in the bottom of the jar. Then some carrots. Next, a piece of garlic and lay half of the cabbage on top, lay it very tightly. Then repeat the layers.
3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into a saucepan, add sugar and salt. Stir, put on fire and bring to a boil.
4. After the marinade has boiled, pour it into a jar. Close the jar with a nylon lid and leave to cool completely, then put it in the refrigerator. In a day, she will be ready to eat.
Pickled cabbage with vinegar, oil and carrots for a 3 liter jar
Here's another one quick recipe pickling. The cabbage is so unusual and crispy that you can swallow your tongue. This salad goes very well with potatoes and fresh herbs. Once I tried to add cilantro greens there. My husband and girlfriend loved it, but I didn't. It can be seen that cilantro is clearly not my favorite green. But here everything is for an amateur.
Ingredients:
- Cabbage - medium head
- Carrots - 2 pcs
- Garlic - 2 cloves
- Water - 1 liter
- Vegetable oil - 0.5 cups
- Sugar - 0.5 cups
- Salt - 2 tablespoons
- Bay leaf - 2 pcs
- Peppercorns - 2 pcs
- Vinegar essence - 1 tablespoon
Cooking:
1. Chop the cabbage into strips, grate the carrots on a coarse grater. Mix everything in a deep dish, and then put in a 3 liter sterilized jar.
2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait until it boils, keep it on fire for another 3 minutes and turn it off. Then add the garlic passed through the press into the pan, vinegar essence and stir. Now pour the marinade into the jar of vegetables. Cover with something on top and leave to cool, then close with a nylon lid and put in the refrigerator.
3. In a day you can eat it. It has an amazing taste, it is very juicy and crispy. Such an appetizer will always be in place on any table.
Video on how to cook cabbage in 2 hours
Do you still have doubts and you do not fully understand everything? It does not matter, I found a very detailed and understandable video recipe. After looking at it, you should no longer have any doubts. I wrote out the ingredients, but how to cook - see for yourself.
Ingredients:
- Cabbage - 3 kg
- Carrots - 3-4 pieces
- Garlic - 4 cloves
- Water - 1.5 liters
- Vegetable oil - 200 gr
- Sugar - 200 gr
- Salt - 3 tablespoons
- Vinegar 9% - 200 gr
Well, now, I think, no one has any doubts left. You made sure that everything is prepared very simply and quickly, and the result will only please everyone. You can add your favorite herbs, such as dill or parsley, when serving.
You have read very simple and quick recipes on how to cook delicious pickled cabbage. Now it remains only to choose the option to your liking, stock up on products and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.
And I can only wish you Bon appetit. Bye!
