Salted cabbage in jars. How to pickle cabbage pieces with beets

Preface

Pickling cabbage for the winter is a worthy and, most often, forced alternative to pickling it. Salted vegetables are no less tasty than pickled ones, but not as healthy. But preparing and storing them is much easier.

So, salt or ferment and what is the difference?

Of course, it's better to ferment. Vegetables turn out even healthier than fresh ones, but salted ones cannot boast of this. If you ferment for real, as this method of preparation should have been done before, that is, completely without salt, then:

for the winter occurs due to fermentation only in own juice. When salted, fermentation occurs in saline solution.
The preservative is natural lactic acid released from the product. During pickling, salt acts as the main preservative.
During the fermentation process, vitamins, including ascorbic acid (vitamin C), and other beneficial components of the product are preserved. And salt partially destroys all this during the canning process, and primarily vitamin C.
The fiber of the product softens, which means that when digested, it is much more fully, quickly and easily absorbed by the body. This does not happen when salting.
The fermented preparation has a pure taste of the products included in it, with hints of the spices used. Salted vegetables have a predominant taste of salt.

Currently, there is no fundamental difference between fermentation and pickling, because salt is now used in both methods. As a result, during sourdough, as well as during salting, two components are preservatives - salt and lactic acid.

But still, the differences between these methods of canning remain the same, because salt is added during fermentation to the bare minimum - no more than 25 g per 1 kg of product. And when salted, it tastes and, as a rule, it turns out much more.

Why did they start adding salt when fermenting? Perhaps, first of all, to equalize the chances of fermented and salted products remaining tasty for a long time. Indeed, for the former it is very important to maintain a certain temperature regime storage, otherwise they will quickly become acidic or even spoil. And salt slows down the fermentation process and, together with lactic acid, suppresses the development of foreign microflora.

Why do many people prefer to salt?

From a practical point of view, pickling is more advantageous than fermentation. It only takes one to several days to prepare salted cabbage, but for now fermented product If it reaches “standard”, you will have to wait several weeks or a month, or even more.

When pickled, cabbage also begins to ferment, but only at the very beginning of cooking. However, due to large quantity salt fermentation first slows down and then is almost completely suppressed. Lactic acid does not have time to be released in the same volume as during fermentation. Therefore, on the one hand, the cabbage turns out to be much less sour, and on the other hand, it will no longer ferment. This means it will last longer.

One more thing. It is better to ferment in oak barrel or in a tub - the product will acquire an additional pleasant aroma and taste. When salting there is no need, and there is no point in these efforts. The process of ripening products goes quickly and therefore there is no time to pick up the oak aroma, and with the amount of salt it is almost impossible for vegetables. So you can salt it right away in jars.

Theoretical foundations of pickling cabbage

As mentioned above, the technology of pickling and fermentation is very similar. And we can assume that the only difference between them is the amount of salt. Even the pickling itself, not storage, is best done in a large container rather than in a jar. The finished product is transferred to the latter. In a large container it is more convenient to work with ingredients - mix, mash, remove foam if it appears due to fermentation in the first days, and so on - and the products are better salted.

So the question of how to pickle cabbage for the winter will not become a stumbling block for those who are already familiar with its pickling. It is enough to take any recipe for how to deliciously ferment this vegetable and you can use it for pickling, just add salt to taste - more or less. Selection and preparation of heads of cabbage for pickling, cutting them and other ingredients, additional products and spices, as well as utensils and even preparation methods are the same.

The difference begins when the brine becomes lighter in color and the foam stops forming. But when salting there is little or may not be there at all. Usually you need to keep the cabbage warm for the time specified in the recipe and test it for taste. After this, the sauerkraut continues to ferment - continue to cook, but in a cooler place and at the right temperature. And the salted one is already ready and it is packaged in jars and put away for storage.

Salt is best white cabbage. Not only because it is more accessible and familiar to people of color and other foreigners. With the latter, few recipes make salted cabbage as tasty. Before salting, only the top and damaged leaves are removed from the heads of cabbage, small defects are cut out with a knife. All additional products are washed and cleaned.

When pickling, as well as during fermentation, vinegar is not used! Pickled foods are prepared with it. Use only non-iodized salt.

Jars for salted cabbage must be thoroughly washed and sterilized. They must be closed with lids that have undergone the same treatment. They can be made of polyethylene if the workpiece will be stored for no more than 3 months. Store salted cabbage in the refrigerator, cellar or similar cool, dark place.

Classic recipes for pickling cabbage - cook quickly and tasty

These are primarily recipes with only carrots, without adding other products. Such options are very simple and allow you to almost always cook very tasty dish. Below is one such salting method. You will need:

heads of cabbage (large) – 1 piece;
carrots (medium) – 3 pcs;
salt – 5 tbsp. spoon;
sugar – 1 tbsp. spoon.

Finely chop the head of cabbage into an enamel cup. Gradually add salt to the cabbage and mash it vigorously with your hands so that it releases its juice. Then grate carrots into a cup and add sugar. Mix everything thoroughly, and then, compacting it, put it in a jar. We place pressure on top, for example, a narrow bottle of water. Then place the jar of vegetables on a plate. If during fermentation the cabbage releases a lot of juice, it will drain into it. We leave vegetables indoors where room temperature. There they must be salted for three days.

After a day and in the following days, we remove the weight and pierce the workpiece with a Chinese wooden chopstick. We do this three times a day. Then we install the oppression in place. After three days, drain off the excess juice, close the container and put the cabbage away for storage.

Recipe with only beets and spices. You will need:

heads of cabbage – 4 kg;
beets – 0.4 kg;
horseradish (roots) – 50 g;
garlic (heads) – 1 pc.

For the brine:

cloves (buds) and Bay leaf– 4 pcs each;
salt – 150 g;
sugar – 100 g;
water – 2 l.

We cut the heads of cabbage in large pieces, and beets - in small cubes. We grate the horseradish and crush the garlic with a press. Mix everything in a large container. Combine all the ingredients for the brine and bring the resulting mixture to a boil. Pour hot brine over the vegetables, load them with pressure and leave them to salt for two days. We put the finished product into jars.

Unusual recipes - salting cabbage with the addition of spices and other products

Well cooked traditional recipes salted cabbage is unlikely to get boring. But we want and need to add variety to the menu, and, therefore, to the preparation methods.

For lovers of spicy and Caucasian cuisine, we offer a recipe with hot pepper, cinnamon and other spices. You will need:

cabbage (preferably small heads) – 2.5 kg;
beets (small) – 1 piece;
carrots – 0.2 kg;
garlic (cloves) – 7 pcs;
hot red pepper (pods) – 2 pcs;
parsley and celery (roots) - 1 pc. each;
cilantro (bunches) – 1 pc.

For the brine:

black pepper (peas) – 10 pcs;
salt – 160 g;
cinnamon stick (small) – 1 pc;
bay leaf – 2 pcs;
water – 3 l.

First we prepare the brine. Bring the water to a boil and add all the ingredients for the brine. Reduce the heat to medium and mix everything thoroughly until the salt is completely dissolved. Boil the brine for about 3-5 minutes, then remove from the stove and set aside to cool.

Remove the top few leaves from the cabbage and set aside. Cut the heads of cabbage into 4 pieces. Chop the carrots into thin rounds. The beets should be cut into thin slices, and the pepper should be cut into 4 parts along the pod. It should be removed from the seeds if you do not want to make the cabbage very spicy. We also cut the roots lengthwise into 4 parts.

Place cabbage leaves on the bottom of a bucket or deep pan. Then we put the prepared vegetables there in layers: we alternate the cut heads of cabbage with a mixture of beets, carrots, spices, roots and herbs. Cover everything on top again with cabbage leaves. Then pour the cooled brine into the container with the workpiece. We put it on cabbage leaves lid or plate, and place pressure on top of it. Leave the container for 5 days in a room at room temperature. During this time, the vegetables will be salted and they can be transferred to jars and stored.

Recipe with apples and cranberries. You will need:

heads of cabbage – 2 kg;
cranberries (can be frozen) – 150 g;
medium apples and carrots - 3 pcs.

For the brine:

garlic (heads) – 1 piece;
salt – 3 tbsp. spoons;
sugar – 250 g;
water – 1 l.

First, if necessary, let the cranberries defrost. While the berries are warming up, prepare the brine. Heat the water to a boil and add salt, chopped garlic and sugar. Mix everything well, achieving complete dissolution of the bulk ingredients. Boil the brine for 2-3 minutes, then remove from the stove and set aside to cool.

We chop the heads of cabbage, grate the carrots, and cut the apples into thin slices. Then mix it all, and then put it tightly into jars, topping it with thawed or fresh cranberries. When placing in a container, the workpiece should be carefully compacted, being careful not to crush the berries. Then pour the cooled brine into the jars and leave them open for 3 days in a room at room temperature. Then the cabbage is covered with lids and hidden for storage.

Anyone who has tried homemade sauerkraut is sure that it is much tastier than store-bought. The only fact that stops many from preparing it is false beliefs in the complexity culinary technology and a large amount of work. But pickling in tubs, buckets and other large containers takes a special amount of time; and here cabbage for the winter in jars in brine attractive for its compactness, convenience and speed of implementation. Salt cabbage in glass containers good for beginners or in cases where the recipe is just being tried out. In addition, all kinds of additives are made in jars to the main ingredient: grapes, sweet pepper, cranberries, beets and, surprisingly, even pumpkin.

The cabbage crunchy variety is extremely healthy and rich in vitamins. First courses are cooked from such a preparation (made without additives), it is stewed, served as a salad... Made in jars helps out city residents who do not have conditions for storing bulk fermentations. After all, improper storage will bring all efforts to naught. The preservative for the appetizer is brine; Although sometimes cabbage is salted without salt, it will not last long. Do you need granulated sugar for pouring? The question is not monotonous. Sugar is used to speed up fermentation. And its quantity is rather symbolic, and has practically no effect on taste qualities dishes. Not a large number of the preparations are sealed both in glass vessels and in enamel pans of moderate volume.

Cabbage for the winter in jars in brine: Recipe

The ideal result of cabbage pickling is crispy, aromatic and unusually delicious snack. Besides, instant cooking! According to the proposed recipe, there is no need to crush the shredded meat, since the salting is carried out in salt brine. So, for one three-liter container you will need to prepare: a little more than two kilos of juicy but late varieties of white cabbage, 2 small carrots, several bay leaves and, if desired, a couple of allspice and black peppercorns. The brine consists of the following ingredients: 1.5 liters of filtered water, 2 tbsp. rock, non-iodized salt and the same amount of sand-sugar.

Cabbage for the winter in jars in brine: recipe 5

Another quick way cabbage preparation presupposes the presence following products: 1 fork weighing about a kilogram, 1 medium carrot; and to fill 1.5 liters of water, take 4 tbsp. non-iodized coarse salt, 9 tbsp. granulated sugar, 1 cup measured sunflower oil odorless and the same volume otta 9%, 7-8 bay leaves, 10 black peppercorns.

Salted cabbage in winter is simply a storehouse of vitamins! Such an easy-to-prepare product is always in demand on the menu. You can just refill vegetable oil and be happy to eat it with boiled potatoes, or you can prepare a lot of salads and vinaigrette. Casserole, braised cabbage, cabbage soup or borscht - you can’t count all the dishes! As well as the methods of its preparation.

Today when vegetables are sold all year round, there is absolutely no need to salt cabbage in barrels, buckets and invent a suitable place for storage. It's quite possible salt two or three jars, calmly put them in the refrigerator, and as it is destroyed, cook more.

So, pickling cabbage for the winter in jars. There are several ways to prepare it.

Cold way to pickle cabbage

The main difference is cold and hot. Cold is the simplest. At the same time cold principle there is also more than one.

Dry salting

The most traditional is the old reliable “dry”. For this, all you need to do is prepare vegetables and dishes.

cabbage;
carrots in a ratio of 1:4;
salt at the rate of 20 grams per 1 kg of vegetables.

Chop the vegetables, mix in a deep container and knead your hands well. The kneading process is similar to kneading dough. You need to mash until a lot of juice is formed. You can “knead” the cabbage separately, and then add the carrots. In this case, the finished pickle will taste more vigorous. If you stir everything at once, the taste will be sweeter, and the brine will acquire a beautiful carrot color.

Then leave it to ferment in the room, piercing the cabbage several times a day with a splinter. After 3-4 days, put the jars in the refrigerator.

Pickling cabbage in brine

The recipe for pickling in brine is simple. Prepare products:

] cabbage - forks weighing about 2 kg;
carrots - half a kilogram;
water - 4 liters;
salt - 8 tablespoons;
granulated sugar - 4 tablespoons.

That's the whole set. In addition, you will need two three-liter jars, a deep container, for example, a basin, a cabbage shredder or a special knife and grater for Korean carrots.

Now the process itself. The first thing to do is cook the brine. Since the method is cold, the brine, accordingly, should be cold. This means you should prepare it in advance so that by the time the vegetables are chopped, it will already have cooled down. Bring water to a boil and add salt and sugar. Wait until they are completely dissolved, but do not remove from heat. Then just leave to cool.

Cabbage for pickling must be taken from winter varieties. Her forks are dense, juicy, crispy, and a little sweet. Heads of cabbage that have the shape of a ball flattened at the top and bottom are especially good.

Chop all the cabbage thinly and grate the carrots. Combine them in a bowl and mix a little so that the vegetables are distributed evenly among themselves. Now all this needs to be packed very tightly into jars.

Jars, of course, must be thoroughly washed, and even better, sterilized. Vegetables needed press very hard as the container is filled, so that there are absolutely no small voids left in the contents. In this way, fill both jars to the neck.

And the last thing is to fill it with brine. It will have to be poured gradually. Since the vegetables are packed very tightly, the liquid will penetrate quite slowly to the bottom of the jar. Therefore, after pouring a certain amount, you will need to wait until all the water is gone and add more. And so on until the container is filled to the top with brine.

Next, you just need to leave the jars in the fermentation room for two or three days. All this time, the cabbage must be periodically pierced to allow the gases formed during souring to escape. On the third day, you should try the pickles to see if they are ready. The temperature in the apartment can be different, and the cooking time depends on this. Once the taste is what you wanted, you need to close the jars with lids and put them in the refrigerator. There they will be perfectly stored in winter.

How to salt cabbage

The salting recipe this way is, of course, simpler. You don’t need to spend a lot of effort on “kneading” vegetables; just fill it with cold brine and let it sit for several days. Moreover, you can do this not only in glass jars. Because you need to stuff the vegetables for pickling very tightly, and doing it in a jar is not very convenient. Can be used food grade plastic containers, enamel pan or can, ceramic barrels. The process of laying cabbage in them will be much easier.

Of course, this amount of cabbage will not be enough for the whole winter, and the volume of the refrigerator is unlikely to allow storing it there. great amount cans. But you can gradually, as needed, add salt one more jar at a time, and thus sauerkraut will be on the menu all winter.

Pickling cabbage with beets

When salting, you can use not only cabbage and carrots. The preparation with beets is original. There are many variations of this recipe, but this is the most common. But you need to be careful with adding beets. The fact is that it can give some softness to the cabbage, in addition, the finished product will have a specific taste. Therefore, beets need to be placed according to for 2 kg of cabbage literally 100 grams.

The cooking method you should choose is with brine. But when putting vegetables in jars, you should add garlic and cumin, and put a leaf of horseradish on the bottom. Place a few mustard seeds in the brine. These additives will add pungency, have an astringent effect to neutralize the softening properties of the beets, and brighten up the special taste. Otherwise, the entire process will remain unchanged. In winter, this recipe is even more useful, since beets will add their own vitamins, and the presence of garlic will enhance the preventive effect of vitamin C.

Pickling cabbage with apples and cranberries

But it’s good to put a few slices in cabbage and carrots sour apple winter variety, for example, Antonovka. Everyone also knows the recipe with added cranberries. For this purpose, it is best to buy berries not in a store, but in the market. This is not at all difficult to do in winter. You will need to put it in while stirring the cabbage and tamp it down not so hard, otherwise all the berries will burst. Cranberries will not change the taste of the finished pickle in any way, but they will look original on the table and add piquancy when they hit the tongue.

Recipe for salting cabbage in water

Another recipe for sauerkraut. It is in many ways similar to cooking it in brine, but you don’t have to cook the brine itself.

The products and their proportions are the same as in the recipe with brine. Only, if in the case of brine the amount of water poured into the cabbage does not matter - salt and sugar are placed in the pan in advance, then here you will have to measure how much water fits in the jar. On average per one three liter jar filled with vegetables, you will need 2 liters of liquid.

So, prepared vegetables are placed in jars or other containers in a known manner. Next, all the contents are poured with cold boiled water all the way to the top. Depending on how much water was poured, you need to pour salt directly into the jar, based on the proportion per liter of liquid 2 tablespoons.

Now you can set it to wander, as always. It is also necessary to pierce it and keep it warm for several days. Then you need to put granulated sugar directly into the jar again. Remembering how much water was poured into the jar, calculate sugar to be 1 tablespoon per liter.

Allow the sugar to completely dissolve and seep into the vegetables, this will take several hours. And then close the jars and put them in the cold. You can speed up the process of dissolving sugar. To do this, pour a little brine into another container, dissolve all the necessary sugar in it and pour it back.

This recipe is almost the same as using brine, but much simpler.

Recipe for salted cabbage pieces

It is not necessary to chop the cabbage for pickling. You can salt it by cutting it into large or not very large slices or slices. Many people prefer this recipe for pickling for the winter. Of course, simple glass jars. Good to use enameled, ceramic or plastic cans, barrels. You can even use food-grade plastic buckets. Or jars larger than three liters with a wide neck.

At the bottom of the container you should put cabbage leaves, stalks, apples, and whole medium-sized carrots. It is better to cut some of the carrots and cabbage. Next, lay the pieces of heads of cabbage, sprinkling them with chopped vegetables. As it fills, compact it by pressing with your hands. Place chopped cabbage and carrots on the very top and press well too.

Then pour cold brine over the entire contents. The further process is similar to the previous recipes.

Large containers can be stored on a cold balcony, unless they are glass. Of course, if the winter turns out to be frosty. Because freezing and thawing will make the product inedible. Five-liter jars will fit in the refrigerator.

As you can see, you can salt cabbage using completely different methods. There are many recipes. Cold way- just one of possible options. With this salting the product will be prepare for several days. Hot method lets be finished product In a few hours. However, preference is often given to cold salting.

kerescan - Aug 25th, 2015

Homemade pickling of cabbage for the winter is a process that seems to have been known for a long time for all of us. But are you doing everything right and how tasty is your sauerkraut? In this recipe, I will try to explain in detail how to salt cabbage, what processes occur during fermentation and what to do so that the cabbage does not become acidic or bitter, but always remains fresh - tasty and crispy.

And so, how to pickle cabbage for the winter at home correctly.

Let's start with the fact that mid- and late-ripening cabbage varieties are suitable for pickling. We clean the cabbage heads, cut off the stalk, remove the top leaves, wash them, cut them into 4 parts and finely chop them.

Also finely chop (shred into coarse grater) carrot. You can also add whole or chopped apples to the cabbage; the best variety for pickling is “Antonovka”, red Bell pepper, lingonberries, cranberries, caraway seeds. The taste of cabbage is improved by berries and apples, and vitamin C is better preserved with peppers. Whole heads or heads of cabbage cut in half can be placed between the chopped cabbage.

It is preferable to ferment cabbage in wooden barrel or a tub, but in the absence of one, it will do enamel pan. You just need to remember that cabbage will be stored in a saucepan for less time than in a barrel or tub.

Wash the fermentation container thoroughly, scald it with boiling water, put a layer of cabbage leaves on the bottom, then chopped and grated cabbage with salt, to which we add apples, carrots, berries, sweet peppers or one of the above. The layer thickness should be approximately 5 cm.

Next, we continue salting the cabbage by compacting it with a board or with our hands. But you don’t need to compact the cabbage too much so that it doesn’t become soft. So fill the tub to the top, leaving less than 10 cm on top. We lay out whole cabbage leaves at the top, cover with a clean linen cloth, and then with a washed wooden circle, well fitted under the tub. We press the circle on top with a clean stone. To prevent the cabbage from spoiling and darkening, the circle should always be covered with brine.

For 10 kg of peeled cabbage, take 7-10 pieces. carrots and apples, 1 cup lingonberries or cranberries, 2 g cumin, about 250 g salt.

Cabbage turns out tasty if you replace 1/5 of the salt that is required in the recipe for cabbage with sugar. Sugar speeds up the fermentation process. If we add sugar to cabbage, then instead of the required amount of salt, you need to take 200 g of salt and 50 g of sugar. The rest of the ingredients are the same.

Cabbage tastes ideal when it ferments at 18-20°C for 7-11 days. If the temperature in the room is higher, then fermentation will proceed faster and the cabbage will no longer be as tasty, and if it is lower, fermentation will slow down, little lactic acid will be released and the cabbage will taste bitter. During fermentation, gases are released that must be removed. How to do it? Simply pierce the cabbage with a long stick to the bottom in several places. This procedure must be done every day.

At first the cabbage will increase in volume and the brine may overflow. It should be scooped out into a clean container, and then, when fermentation stops, added back to the container.

Also, it is necessary to constantly remove the foam from the surface of the cabbage, as it harbors harmful bacteria.

The cabbage is considered ready if bubbles stop forming on the surface and the brine becomes clear.

Now, let's prepare the cabbage for long-term storage: Wash and scald a cloth, a circle and a stone with boiling water, wipe the sides of the tub with the cloth. Before wiping, soak the fabric in a strong saline solution. If cabbage is stored for a long time, then you need to do this all the time, as mold forms.

Sauerkraut preparations should be stored in a room with a temperature around zero. Cabbage should always be covered with brine - without brine, its vitamins are quickly destroyed. You should also not rinse the cabbage, as you can wash out valuable minerals.

Just like in a barrel, you can ferment cabbage in glass jars, but the fermentation process of cabbage in a jar is shorter - only 3 days. When the cabbage has fermented, it should be covered with a tight lid and kept in the basement or refrigerator.

Sauerkraut in a barrel or tub it is well preserved all winter. It is good as a salad with onions, and fried as a side dish for meat. Also, you can cook first courses from sauerkraut (cabbage, borscht). And if you pickle cabbage with whole small heads of cabbage, then in winter you can cook cabbage rolls with rice and meat. What methods of pickling cabbage do you use? What are your family’s secrets for pickling and pickling cabbage? As always, I look forward to your feedback in the comments below the recipe.

Cabbage cannot always be stored in fresh for the long winter months, so it is customary to salt, pickle and prepare salads from it for the winter. For pickled cabbage, add to the mixture different kinds acids, and this is not always useful. The best option would be to pickle cabbage in jars for the winter. Here are the best homemade recipes for pickling cabbage, and on the website you will find cooking options and.

Cabbage goes well with carrots, and carrots not only add flavor to the preparation, but also give it a more beautiful color. Pepper and bay leaves add a pleasant green aroma. Such a preparation can be safely served on festive table, it is beautiful and perfect as a snack before main courses.

Required ingredients:

Cabbage – 2.5-3 kg;
Fresh carrots - 2 medium pieces;
Coarse salt - 2 tbsp. l.;
Granulated sugar - 1 incomplete tbsp. l.;
Laurel – 3-5 leaves;
Black pepper – 3-5 peas;
Water – 1 liter.

How to pickle cabbage at home - recipe:

First you need to prepare a brine in which the vegetables will be salted. To do this, you need to boil water, add salt and sugar to the water, keep it on the stove for another 2-3 minutes, then you can remove it from the stove and leave it to cool thoroughly;
While the liquid is cooling, you can begin preparing the vegetables. Wash the cabbage, cut into several pieces, remove the hard stalk, cut off the thick veins from the leaves, and cut the pulp itself into thin strips. You can use special knives or shredders;
Wash the carrots, peel, cut into thin long strips, similar to Korean carrots;
Mix the vegetables, mash them a little with your hands so that they release juice;
Fill pre-prepared jars with prepared vegetables, periodically adding pepper and bay leaves to them;
After this, the pulp is poured with prepared brine, then covered with lids and left in the room for 3-4 days. Periodically, the pulp needs to be pierced with a long stick;
Now you can close the jars with lids and store them in a cool place.

How to pickle cabbage with beets

Other vegetables are often added to cabbage. They allow you to get more tasty and aromatic mixture. The beets complement the flavor and give the cabbage an amazing color, as salted cabbage has a pale hue. This recipe uses not only coarse salt and granulated sugar, but also aromatic bay leaves, spicy pepper black, cloves, horseradish, which makes the mixture more appetizing.

Required ingredients:

White cabbage – 4 kg;
Beets - 2-3 medium fruits;
Garlic – 1 head;
Horseradish – 1-2 roots;
Salt – 100 grams;
Sugar – ½ cup;
Bay leaf – 4 pieces;
Carnation - 2 umbrellas;
Black pepper – 8-10 peas.

How to salt cabbage in brine:

First, the brine is prepared, for it you need to bring clean water to a boil, add the necessary salt, sugar, bay, black pepper, cloves, put aside to cool;
While the brine is cooling, you need to prepare the vegetables, wash the cabbage, cut out the hard stalk and rough veins, cut into arbitrary pieces, you can cut the vegetables into thin strips, it doesn’t really matter;
Peel the beets and cut into small cubes;
Peel the horseradish and garlic, finely chop it on a grater or through a meat grinder;
Mash the cabbage slightly to release the juice, mix with garlic and horseradish;
Place the pulp in a jar, periodically adding beet cubes;
Cover the jar with a lid and put pressure on it, the mixture should be salted for about 2-3 days, during this period it is necessary to periodically stir the mixture;
After this, the workpiece can be closed and placed in a permanent storage location.

How to quickly pickle cabbage

In the fall, the harvesting season begins; the housewife can stand at the stove for hours and make preparations for the winter. But a simple recipe for pickling cabbage for the winter will not require a lot of time from the housewife. The most important thing is to chop the pulp, but for this you can use a food processor and a special shredder. The preparation is easy to prepare and the taste is very good. You can add carrots to the mixture, but this is not at all necessary; the mixture turns out tasty without carrots.

Required ingredients:

Fresh cabbage – 20 kilograms;
Carrots – 600 grams;
Salt – 400 grams.

How to pickle cabbage in a jar:

Wash the cabbage, remove the stalk, immediately chop it using any method, you can chop it into small strips, or you can chop it into fairly large pieces, in any case, the pulp will be well salted and remain crispy;
Wash the carrots, peel them and grate them on a fine grater; you can also put them through a shredder;
Add a measured amount of salt to the prepared vegetables, mix well, place in a container for pickling (these can be glass jars, tanks, stainless steel basins, etc.), cover and apply pressure;
Store the mixture in a cool room or refrigerator for 3-4 days;
Then you can put it away for permanent storage.

How to salt cabbage for the winter in jars with pepper and garlic

Cabbage prepared according to this recipe does not require long preparation, and it can be stored throughout the winter months. Pepper and garlic added to the recipe will make the preparation piquant and interesting in taste. You can adjust the spiciness yourself and, if necessary, increase or decrease the amount of spices. Salted cabbage for the winter in jars - a storehouse of vitamins.

Required ingredients:

Cabbage – 3-5 kilograms;
Carrots – 1 medium piece;
Hot pepper in a pod – 1-2 pods;
Garlic – 3-5 cloves;
Salt – 20-50 grams.

How to salt cabbage in jars for the winter:

Wash the vegetables, peel them, chop them into thin strips, conveniently chop them using a special shredder in a food processor, in this case you get the perfect thin strips;
First cut the capsicum in half, then remove the seeds, you can take two pods and then the workpiece will turn out spicy;
Peel and finely chop the garlic; you can cut it into thin slices;
Mix all the vegetables, transfer to a suitable container, add salt, the amount can be changed based on the desired taste of the final product;
The pulp must be mashed with your hands until the vegetables release a lot of juice;
Put pressure on the mixture and stir periodically for three days, after which you need to try the mixture, if the taste is good, then you can transfer the mixture into jars and store it, and if the mixture is not completely salted, then you can leave it for another 1-2 days .

Recipe for pickling cabbage in jars with apples

Apples, for this recipe, as for, it is better to choose late green varieties, they have sourness and go well with vegetables. In addition to the fruits, this recipe only needs coarse salt and water. You can prepare a large number of pickles in one preparation. All components do not lose their properties during this preparation. beneficial properties and stay crispy. This simple recipe for pickling cabbage will not take much time.

Required ingredients:

Fresh cabbage of late varieties – 10 kg;
Apples – 0.5 kilograms;
Carrots – 500 grams;
Coarse salt – 250 grams.

Wash the cabbage, separate it into separate leaves, remove the stalk, cut off the rough parts, then chop into small strips;
Peel the carrots, it is most convenient to grate them, you can use large or small ones, the main thing is that the pieces are not too thick;
Wash the apples, remove the core, and then cut into thin slices;
Combine all the fruits and mix well;
Now you need to quickly cook the brine; to do this, you need to bring water to a boil, dissolve a measured amount of salt in it;
The jars are prepared in advance, they can simply be washed, but the workpiece is subsequently stored in a cold room, or the jars can be sterilized, then they can be stored at room temperature;
Fill the jars with pulp, compacting well;
Fill the jars with warm brine and roll up iron lids and turn over until completely cool;
The preparation will be ready in a week and you can already try it, and you can store it throughout the winter.

How to pickle cabbage so it's crispy

Dill added to cabbage gives the preparation color, taste and, of course, the aroma of fresh herbs. This combination contains a large amount of vitamins that can be obtained throughout the winter months, and we really need them in winter. In this case, the apples are not cut, but remain whole. Therefore, this recipe allows you to quickly salt cabbage in a jar, as well as apples.

Required ingredients:

White cabbage – 3 kilograms;
Apples – 1.5 kilograms;
Carrots – 200 grams;
Salt – 3 tbsp. spoons;
Granulated sugar – 2-3 incomplete tablespoons;
Dill seeds - 3 tbsp. l.;
Water – 2.5-3 liters.

Step-by-step cooking instructions:

Wash the cabbage, cut out the stalk, cut into slices or thin strips;
Wash the apples, select spoiled ones, use only good fruits,
Wash the carrots, peel the skin, grate;
Now is the time to prepare the brine, to cook it in cold water add sugar, salt, stir until the crystals dissolve;
In a container, mix the pulp of cabbage, chopped carrots and dill seeds;
Place the pulp in a container, compact it well, pour in 0.5 liters of brine, lay the apples tightly in one layer, then put some of the pulp again, fill with brine, then again a layer of apples and a final layer of pulp, compact everything properly again, pour in the remaining brine, put a plate on top and press down so that the brine comes to the surface;
The workpiece must be kept under pressure for about a week, then the mixture can be put into jars and sent to a permanent storage place.

Salted cabbage may be too salty, but before eating it can be rinsed in running water to free it from excess salt. Late varieties of cabbage are used for pickling; in this case, it will turn out crispy and tasty.