Recipe for pickled cabbage for the winter: “instant” and complex cooking methods

Pickling is one of the common ways of preserving vegetables and fruits. Salt and acid are added to the main ingredient of the preform. Usually vinegar. Under the influence of these two substances, all microorganisms present in the fetus die. The product is preserved and for a long time remains suitable for eating. Some useful properties are lost during the heat treatment, but their other part is preserved. The product serves as a source of vitamins, minerals and trace elements necessary to maintain the immune system in combat.

Benefits of Crisp Vegetable

Pickled cabbage in jars for the winter is a dietary product. It can be eaten by children, pregnant women, the elderly and even those who follow the figure. The calories in this snack are far less than good. The main advantages of the dish are shown in the table.

Table - The benefits of pickled cabbage

Instant pickled cabbage: how to make

To marinate cabbage for the winter means to act on it with an acid-containing marinade. Pickling differs from salting in two ways. In the first case, “incoming” acid is used, and in the second, native lactic acid released during the fermentation of carbohydrates. Salting takes time — two weeks, and pickled cabbage with vinegar can be served two to three hours after cooking, or even immediately after cooking.

Classic pieces

Feature. The three main components of a proper marinade are acid, vegetable oil and spices. The first - protects the product from the development of bacteria. The second - helps to dissolve spices and salt. And the third one corrects the taste. Oil must be taken refined, fragrant sunflower oil will simply clog the taste of the vegetable itself.

You will need:

• white cabbage - 2 kg;
• fresh carrots - one;
• garlic - two to three slices;
• drinking water - 1 l;
• table vinegar - 4/5 cup;
• vegetable oil - 4/5 cup;
• table salt - three tablespoons;
• sugar - eight tablespoons;
• bay leaf - three pieces.

What do we do

1. We cut cabbage into large squares.
2. Grind carrots on a fine or coarse grater. If you have a grater for Korean carrots, you can use it.
3. Pass the garlic through a press or chop finely with a knife, then mix with chopped carrots.
4. In a pan, jar or other container for pickling, lay out cabbage squares and a mixture of carrots with garlic in layers so that the final layer is cabbage.
5. Mix oil, vinegar, sugar, salt and spices in a saucepan and bring to a boil, stirring so that the crystallized ingredients completely dissolve.
6. Pour vegetables with marinade, set oppression on top and leave the structure to cool.
7. After a couple of hours, the oppression can be removed, and the finished snack put in a storage container and put in the refrigerator.

Shredded with raisins

Feature. If you need to serve cabbage to the table in five minutes, prepare the vegetable “with a twist” - in the literal sense of the word. To speed up the cooking process, chopped cabbage must be grated manually. So the vegetable will quickly start up the juice and soften, letting in hot marinade. Some housewives add sweet and sour apples, cut into small pieces, to this dish, and acetic acid is replaced with citric acid, following certain proportions.

You will need:

• head of cabbage - one medium;
• fresh carrots - three root crops;
• onions - two root crops;
• garlic - one head;
• raisins - ramen;
• drinking water - 0.5 l;
• granulated sugar - a glass;
• salt - a tablespoon;
• vegetable oil - a glass;
• 6% acetic acid - half a cup.

What do we do

1. Shred the cabbage and knead well by hand.
2. My carrot, peel and three on a grater. We do the same with onions, and chopped peeled garlic with a garlic squeezer.
3. Pour raisins with boiling water for 20 minutes. During this time, it will be saturated with moisture and swell.
4. Mix raisins with vegetables in a common bowl.
5. We heat the water for the marinade on the stove, after the appearance of bubbles on the surface we add sugar, and immediately after it - refined oil.
6. We boil the marinade, add it with an vinegar additive, remove from heat and mix with vegetables.
7. Mix the marinade-vegetable mixture thoroughly and serve hot.

Variegated with bell pepper

Feature. Instant pickled cabbage with bell pepper has a sweet and sour balanced taste. For full readiness, vegetables should be held in the marinade for three to five hours. However, experienced housewives assure that an hour will be quite enough. The main thing is to pour the cabbage with steep hot brine, and not with a mixture of water and spices that has cooled down to room temperature.

You will need:

• white cabbage - 1.5 kg;
• fresh carrot - four medium root vegetables;
• bell pepper (colorful) - two large vegetables;
• garlic - six cloves;
• drinking water - two glasses;
• salt - a tablespoon;
• granulated sugar - 100 g;
• refined vegetable oil - 100 ml;
• 9% vinegar - 100 ml;
• bay leaf - one;
• cloves - three buds;
• allspice - six peas.

What do we do

1. We chop the cabbage with medium strips, and chop the carrots with cubes on a special grater or cut manually with a knife.
2. Bell pepper cut into strips or cubes 1 cm in size.
3. Grind the garlic with a knife to small cubes and mix all the vegetable ingredients in one bowl.
4. Pour vegetable oil into the water, add sugar and salt, boil for a couple of minutes.
5. Pour vinegar into the marinade, add spices and turn off the stove immediately after boiling.
6. Add the marinade to the vegetable mixture, cover the container with a smaller diameter plate, and on top we install a three-liter jar filled with water as oppression.

Daily Recipes

Cabbage, aged in the marinade, turns into a useful aromatic and pleasantly crispy dish on the teeth per day.24 hours is the optimal time for preparing snacks. It is important that the cabbage dipped in hot marinade is cooled to room temperature, and only after that it should be sent to a cool place. To speed up the process of "ripening" snacks, you can install oppression on top of it.

Georgian with beetroot

Feature. Georgian style crisp and spicy cabbage is the decoration of any festive table. Due to the presence of beets in the list of ingredients, the white queen is painted in a pleasant raspberry shade and acquires a barely perceptible sweetness. Preparing pickled cabbage with beets for the winter for only half a day. It is not necessary to clean the container with a snack in the refrigerator or cellar.

You will need:

• white cabbage - two heads of cabbage;
• beets - two pieces;
• carrots - one;
• garlic - five prongs;
• still water - 1 l;
• 9% vinegar - 150 ml;
• salt - 20 g;
• sugar - 60 g;
• bay leaf - two pieces;
• chili - pod;
• black pepper peas - a few pieces.

What do we do

1. We cut the cabbage in the middle squares.
2. After cleaning, we grind beets and carrots on a vegetable cutter, and cut the chilies after removing the seeds into rings.
3. Grind the garlic cloves in a plate-like manner across the lobules.
4. We put the ingredients in a jar in layers: put the carrot on the cabbage layer and the beetroot on the carrot layer, which is slightly flavored with garlic.
5. Mix with water all the solid ingredients of the marinade and boil until bubbles appear.
6. We remove the bay leaf, and instead add acid and vegetable oil, after which we fill the contents of the jar.

In Russian with horseradish

Feature. This version of the snack is prepared without oil. The minimum amount of spices guarantees a clean taste of vegetables and a piquant spiciness, for which horseradish is responsible for the dish. This cabbage is an ideal snack for a festive table, which implies the use of strong drinks. If you decide to preserve cabbage under a tin lid, be sure to sterilize the half-liter cans filled with it in a water bath for about a quarter of an hour.

You will need:

• cabbage - two heads of cabbage;
• carrots - three medium;
• horseradish - three roots;
• sugar - 1/5 cup;
• table salt - a large spoon with a slide;
• concentrated vinegar - 60 g.

What do we do

1. Thinly chop the cabbage, and rub the carrots on a coarse grater.
2. Peel the horseradish and cut into thin strips.
3. At the bottom of the can, we iron out a layer of horseradish, and on top - a cabbage-carrot mixture.
4. We boil the water, add salt and sugar to it and stir until dissolved, then turn off the stove and add vinegar to the marinade.
5. Pour the contents of the jar with the marinade and leave for a day.

Spices for marinade

There are a lot of options for marinade for canning cabbage. Some recipes are successful, others are a big fan. The table shows the spices, mixing which, you will get the most successful marinade.

Table - Successful spices for cabbage marinade

Experiment and select flavors according to your own gastronomic preferences.

Citric acid instead of vinegar

Sometimes there is a need to replace vinegar with citric acid. This may be due to the taste preferences of the cook or the state of his health. For some diseases of the gastrointestinal tract, the use of vinegar in food is strictly prohibited.The table suggests the proportions of dilution of lemon, which can replace acetic acid of different concentrations.

Table - How to dilute citric acid to replace acetic acid

Sometimes wild berries are added to the pickled cabbage recipe for the winter. Most often - cranberries. These fruits contain substances that extend the shelf life of preservation and help maintain the original density of the vegetable. Additive in the form of cranberries or blueberries is more relevant for salted cabbage than for pickled. But the second berry ingredient will not spoil, but will only decorate with its presence.

Reviews: “The marinade must be cooled, otherwise the cabbage will be slippery”

My cabbage "Table" is done like this. Chop cabbage, put it in clean! jars are not very tight. On a 3 liter jar. Pour 100 milliliters of 9% vinegar into the can. Boil the brine for 1 liter. water for 2 tbsp. tablespoons of salt and sugar. Boil, cool. Pour the jar to the brim with cold brine and roll it up with an iron lid. Take it immediately to the cellar or put in the cold. Everything ingenious is simple. In winter, open a jar, take out cabbage, squeeze out excess moisture. Add finely chopped onion, season with vegetable oil. I assure you not to drag by the ears. There are other options for its use. Enjoy your meal.

Beluga http://www.tomat-pomidor.com/newforum/index.php?topic=9385.0

I believe that normal pickled cabbage can not cook faster than in 2-3 days, but such a cabbage can be eaten after 3 hours). Similarly, we cut cabbage, cut or grate carrots, cut or crush garlic and mix everything. We mix vinegar, oil, salt and sugar and boil. And then with this marinade we pour the cabbage. In principle, it can be put in any container, even in a jar, even in a basin. The main thing, then cover with a lid and put oppression. Well, after 3 hours, or better, of course, you can eat cabbage for 2 days)

Daisy, http://www.divomix.com/forum/marinovannaya-kapusta-bystrogo-prigotovleniya/

The marinade must be cooled, otherwise the cabbage will be slippery in a couple of days. My grandmother made cabbage with such a marinade, I also do it, but I need to mash the cabbage with salt a little (it will be more tender), I also rub the beets, squeeze the juice, mix with the cooled marinade and pour the cabbage. It turns pink and tastes good, better than just white. Well, I like it at least more. If you want to be sharper, you can add hot pepper to the marinade. Yes, I forgot, the jar should be covered with gauze and held on the table for a day or two, so that the bitterness is gone, then close the lid and in the refrigerator.

Lady x http://www.e1.ru/talk/forum/read.php?f=148&i=132349&t=132349

I made cabbage yesterday, cut it with petals, but I poured less vinegar to my taste, I do not like sour. The beetle threw grated (left after borsch, and even frozen). Marinated in a glass pan, very convenient. The child barely waited until it was ready, so much we love her such a cabbage.

tati-vladi, http://forum.hlebopechka.net/index.php?showtopic=8903

I recommend doing so. Cut cabbage into large pieces, thinly beets with rings. Pour boiling water over cabbage and leave for 20-30 minutes. Put in rows in a jar: cabbage, beets, generously pour garlic, etc. On a 3-liter jar you need to take 2 tbsp. salt, 1 tbsp.sahara, 3 tsp. vinegar essence. Pour with hot marinade. After 2 days it should be ready (sometimes it takes a little more time). After that, put in the refrigerator.

Janochka, http://forum.good-cook.ru/topic480.html

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