Good afternoon. Today we will pickle cabbage at home. After all, homemade food cannot be compared with what is sold in the store.
You and I, for our loved ones, 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 the store - it sits dusty on the counter for two weeks. I think I convinced you).
I would like to remind you that cabbage is an excellent source of vitamins, because fresh vegetables and fruits become less and less as winter approaches.
In previous articles, we have already fermented cabbage and made it in Georgian style. Do you remember the difference between a pickled snack and a pickled one?
In the first case, the dish is prepared only from vegetables, salt and seasonings. Cooking occurs due to the fermentation process of the sugars contained in the vegetable, lactic acid and probiotic beneficial bacteria are formed. A pickled appetizer is prepared using a marinade-filling that contains vinegar, salt, sugar, and spices.
Fermentation takes more time, whereas with vinegar the vegetables are ready almost the next day.
And the color of the appetizer varies; pickled cabbage is always lighter and crispier.
Be creative while cooking: add your favorite spices to recipes and make them better. Let's try!
Quick cabbage, marinated for 2 hours with hot brine with vinegar and garlic
Preparing this snack will take minimal effort and time. In 2 hours, a delicious dish will be on your table, 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 piquant.
To prepare you will need:
- Cabbage – 1 pc. (1.5 kg.)
- Carrots – 100 gr.
- Garlic – 3 cloves
- Dried chili pepper – 1 pc.
- Water – 600 ml.
- Bay leaves - 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 cutting is thin and long.
2. For a kilogram of cabbage you need about 100 grams of carrots, grate them on a coarse grater.
3. Finely chop 3 cloves of garlic, mash dried chili peppers without seeds, if you don’t have such peppers, use seasoning.
4. Prepare the marinade: boil 600 ml. water. Pour salt and sugar into a deep bowl or pan. If desired, add 2 bay leaves and pour boiling water over it.
5. Add vinegar, mix thoroughly until salt and sugar are completely dissolved.
6. Mix cabbage, also in a bowl or pan, with carrots, peppers, garlic and add 125 ml to the vegetables. vegetable oil.
7. Pour the hot marinade over the vegetables, cover with a plate and place a weight on top.
8. Keep the cabbage like this for 2-3 hours. When the marinade has cooled, you can put everything in a jar and put it in the refrigerator.
A few more hours and the cabbage is pickled.
Salted cabbage with vinegar
Ingredients:
- Cabbage - 2 kg.
- Carrots - 3 pcs.
- Garlic - 3 cloves
- Sugar - 0.5 cups
- Vinegar 9% - 0.5 cups
- Vegetable oil - 0.5 cups
- Salt - 2 tbsp. l.
Finely chop the cabbage and grate the carrots. Garlic can be either finely chopped or crushed through a press. Place everything in a large bowl and mix with your hands, pressing to release the juice.
Take a pan, pour water into it and add salt and sugar. Let's boil. After this, add oil and vinegar and mix.
Mix the marinade and pour it over the cabbage in the bowl where all the vegetables were mixed. Close the lid and leave for a day.
After this time, the cabbage will be ready, you can take a sample.
Bon appetit!
Author of the publication
offline 2 years
Delicious pickled cabbage that can be prepared overnight
This dish will take 20 minutes to prepare, and the appetizer will marinate for only a day. The recipe has two secret ingredients: orange and pumpkin. They did not expect? Believe me, it's very tasty!
To prepare you will need:
- White cabbage – 1 pc. (1.5 kg.)
- Pumpkin – 300 grams.
- Orange – 1 pc.
- Salt, pepper - to taste
Marinade:
- Sugar – 100 gr.
- Salt – 2 teaspoons
- Vegetable oil – 50 ml.
- Vinegar – 8 tbsp. spoon (can be apple)
- Water – 1 liter
1. Grate half of the pumpkin (approximately 300 g) on a coarse grater.
Tip: pumpkin is sweeter than carrots, so the snack with it turns out tastier.
2. The secret to crispy cabbage: chop the vegetable at least 5 mm thick so that it does not become too soft.
Tip: choose autumn cabbage, but do not choose 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; there is no need to grind it until it becomes a homogeneous puree.
By the way, orange will remove all the unpleasant cabbage smell.
4. Place vegetables and orange in a large saucepan.
5. Add a pinch of salt, stir and squeeze the contents of the pan a little so that the cabbage releases juice.
6. For the marinade, pour a liter of water into a saucepan, add salt, sugar and vegetable oil, and put on fire.
7. When the water boils, add vinegar and pour the boiling marinade over the cabbage so that it is completely covered with liquid.
Use enameled or food-grade stainless steel cookware. In an aluminum pan, an oxidation process will occur and the snack will have a gray color and a metallic taste.
8. All that remains is to cover the cabbage with a plate with pressure and wait a day: during this time it will marinate and be ready.
Unusual, fast and very tasty!
Quick recipe for pickled cabbage with carrots
Another quick homemade recipe that attracts with its simplicity and spicy sweet taste of the finished snack. You can use apple cider vinegar instead of regular vinegar. By the way, we won’t need to finely chop the cabbage; just quickly chop it into pieces.
Prepare a three-liter jar, cabbage, carrots and garlic.
To prepare you will need:
- Cabbage – 1 pc.
- Carrots – 1 pc.
- Water – 1 liter
- Bay leaf - a couple of leaves
- Salt – 1 tbsp. spoons
- Sugar – 8 tbsp. spoons
- Acetic acid – 1 tbsp. spoon
1. First, we will prepare the marinade: add sugar and salt to a liter of water. You can make proportionally more marinade so that it is exactly enough for your volume of cabbage.
2. Place the pan on the fire and wait for it to boil.
3. Cut the cabbage into large pieces, enough to fit into the neck of a 3-liter jar.
4. Place the first layer of cabbage and sprinkle it with grated carrots.
5. Squeeze a clove of garlic there.
6. Continue filling the jar with these layers to the top, compacting the vegetables tightly.
7. Add a tablespoon of acetic acid and the same amount of vegetable oil to the boiling marinade. Pour it into a jar with cabbage up to the neck.
Be careful when pouring hot water into the jar so that the glass does not burst due to a sudden temperature change.
8. Let the cabbage stand for a day at room temperature with the lid open. Then we close the finished snack with a nylon lid and place it in the refrigerator.
You can eat it the next day, it’s that simple!
Cooking features
The process of preparing salted cabbage is simple, but has its own specifics. Knowing the technology for preparing this snack, even a novice cook can make it.
- Preparing salted cabbage is easier than fermenting it. Sauerkraut can only be made from juicy heads, salted cabbage can be made from any cabbage, since it still sits in brine. But it still tastes better from mid-late and late varieties of vegetables. It is recommended to choose large heads of cabbage, weighing about 3 kg, preferably flattened in shape, that is, the same as for pickling.
- You can salt cabbage in jars or other glass containers or in enamel dishes. An aluminum pan is not suitable for this purpose. This material comes into contact with organic acids that are formed during the salting process, resulting in harmful substances entering the snack.
- The shape of cutting cabbage for pickling depends on the chosen recipe. Usually it is finely chopped, but sometimes cut into square pieces about 4 cm in size. The finer the cabbage is chopped, the faster it is salted, but other factors can influence the speed of this process: salt concentration, the presence of other preservatives in the brine, its temperature, temperature indoor air.
- Shredded cabbage is crushed by hand so that it releases its juice, poured with brine (usually barely warm) and left to ferment at room temperature. In order not to stain the floor or table, place a bowl or basin under the container with cabbage, since a lot of foam is formed during the process of sauerkraut.
After salting is complete, the cabbage must be put in the refrigerator, otherwise it will become too sour. Salted cabbage can be stored in the refrigerator for 2–4 weeks, although it is usually eaten before this period has expired.
Pickled cabbage with beets – recipe made a day in advance
The peculiarity of this recipe is the addition of beets. A bright root vegetable will give cabbage its appetizing color and add a very pleasant sweetish taste. Your deep pink appetizer will wow your guests and add a pop of color. And the garlic smell will quickly bring everyone to the table. See more recipes with beets here.
This appetizer takes just a day to prepare!
To prepare you will need:
- Cabbage – 1 pc. medium size
- Carrots – 500 gr.
- Beetroot – 3 pcs.
- Greens - to taste
- Garlic – 2-3 cloves
- Peppercorns
- Coriander
- Water – 1 liter
- Bay leaf
- Salt – 2.5 tbsp. spoons
- Sugar – 1 tbsp. spoon
- Vinegar – 125 gr.
Below you can watch a 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. Chop the garlic finely or in half.
5. Place 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 it within a day, but it is better to let the snack brew for 2-3 days.
How to pickle cabbage pieces with beets
Cabbage can be salted not only finely chopped with the addition of carrots, but also in large pieces with beets. This pickle is used for open pies and pies, cabbage soup is cooked, and meat and fish are stewed with it.
For this recipe for pickling instant cabbage, it is best to take a large and tight head, cut it into large pieces. Wash and peel the beets, chop them into small cubes. In cooled boiled water, dilute the brine: salt, cloves, sugar, pepper, bay leaf. Press the peeled garlic through a press.
Mix all the prepared vegetables, pour in the marinade and cover the top with a plate or lid of a smaller diameter than the bowl itself so that it presses the cabbage tightly. Place a heavy stone on top or place a jar of water so that it becomes oppressive.
We send the pickles to a cool, dark place for two days. Then put the snack in glass jars and close with a plastic lid. Leave it to be stored in a cold basement or refrigerator.
Read how to properly prepare a recipe for “Autumn” salad from vegetables for the winter.
Have you tried fir cone jam? Be sure to try making it, it’s an excellent sweet that boosts immunity.
Instant Pickled Cauliflower
Try making a delicious cauliflower and bell pepper appetizer. It's very easy to prepare. The dish will add pleasant variety to your diet.
To prepare we will need:
- Cauliflower – 1 kg.
- Bell pepper – 2 pcs.
- Carrots – 1 pc. (250 gr.)
Marinade:
- Water – 1 liter
- Salt – 2 tbsp. heaped spoons
- Sugar – 3 tbsp. heaped spoons
- Garlic – 5-7 cloves
- Vegetable oil – 5 tbsp. spoon
- Vinegar 9% – 5 tbsp. 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. Cook the cauliflower for 2 minutes until half cooked. Pour the broth into a separate pan.
4. Strain the remaining broth and prepare a marinade based on it: for each liter of water add the required amount of salt, sugar, garlic, bay leaf, black hot pepper, allspice, vegetable oil. After we remove the marinade from the stove, add vinegar.
5. Place cauliflower, bell peppers, and carrots in a deep container and pour hot marinade, cover with a lid and leave on the work table until completely cooled, then put in the refrigerator for 24 hours.
Bon appetit!
Sweet cabbage in brine for the winter
The lack of vitamin C is compensated with pickled cabbage. To prepare it, you don’t have to take a cooking class or watch an instructional video. This is a completely doable procedure at home. The main requirement is to follow the instructions and use advice.
Products:
- Head of cabbage - 1 pc.;
- Red bell pepper – 200 gr.;
- Carrot – 500 gr.;
- Salt – 1 tbsp;
- Sugar – 2 tbsp;
- Vinegar - 1.5 tbsp;
- Vegetable oil – 100 ml.
Technology:
- We clean the main vegetable from unsuitable leaves and finely chop it;
- If necessary, peel the carrots and grate them;
- Divide the grinder into 2 parts, remove the seeds and cut into thin strips;
- We put everything in a large cauldron, add salt and sugar, mix and let it brew for 20 minutes;
- In a separate saucepan, combine the oil and vinegar and let it boil;
- Pour the marinade over the vegetables and stir with a wooden spatula.
When the snack has cooled, it is transferred to jars, covered with reusable lids and sent to the refrigerator. It takes a day for the cabbage to arrive. The end result is very bright and beautiful.
Pickled cabbage for the winter in a jar - recipe for 3 liters
If there is too much cabbage, you can pickle it and close it for the winter. You can leave such a jar at least until spring, or you can serve it to the table within a couple of days after twisting. The recipe is versatile and delicious.
To prepare 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 tablets.
1. Immediately set to boil a liter of water in which we will make the marinade.
2. Grate the carrots on a coarse grater.
3. Shred the cabbage as thinly and as long as possible.
4. In a large bowl, mix carrots and cabbage and pack the vegetables tightly into a sterilized 3-liter jar.
5. Place sugar, salt, bay leaf on top of the jar and pour one dessert spoon of vinegar essence.
6. Using a long knife, 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 due to temperature changes.
7. Use a knife to move the vegetables so that excess air comes out and you can add a little more marinade.
8. Press down the cabbage a little more so that there is liquid on top and add 2 tablets of acetylsalicylic acid.
9. Add hot water up to the neck and carefully pierce the cabbage with a knife so that the acetyl acetyl seeps deep into it.
10. Roll up the jar, wrap it in a towel and, upside down, leave it alone for 2-3 days.
Now, either in the refrigerator, or in the cellar, or better yet, on the table.
PS Did you like our recipes? Share with friends on social networks and leave your review and photo of the finished dish in the comments
