Instant hot brine cabbage - 6 recipes for pickled cabbage

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Prepared by: Julia Vetrina

07/27/2017 Preparation time: 2 days. 9 hours 0 minutes

Almost every housewife has her own secrets for pickling vegetables. They are passed down from generation to generation in every family. I also have my own recipes. I will share one of them with you right now.

Quick cabbage in hot brine with vegetable oil

Juicy and appetizing white cabbage can be

Cooking time: 1 hour 30 minutes

Cooking time: 1 hour

Servings – 10

Ingredients:

• White cabbage – 2 kg.
• Carrots – 2 pcs.
• Garlic - to taste.
• Salt – 60 gr.
• Sugar – 180 gr.
• Water – 4 tbsp.
• Bay leaf - to taste.
• Vegetable oil – 200 ml.
• Vinegar – 200 ml.

Cooking process:

Step 1. Peel the garlic and chop it finely.

Step 2. Wash the cabbage and cut it into thin strips.

Step 3. Immerse the vegetables in a deep container.

Step 4. Next, grate the peeled carrots on a coarse grater.

Step 5. Add it to the total mass. We also put pieces of bay leaves here.

Step 6. Boil water and stir salt and sugar in it.

Step 7. When the dry ingredients have dissolved, pour vinegar and vegetable oil into the brine. Turn off the stove.

Step 8. Pour hot liquid over the vegetables, stir and leave until completely cool.

Step 9. Next, the product should be stored in a cool place.

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Features of preparing delicious pickled cabbage

What varieties and types can be pickled?

White cabbage of early, medium and late varieties is pickled. But, as culinary practice shows, it is the late-ripening .

In addition to white cabbage, you can pickle red, cauliflower, Brussels sprouts, Beijing (Chinese), Savoy, broccoli and other types of cabbage.

Secrets to help you cook juicy, crispy cabbage

For marinating, you can use glass, ceramic, enamel or plastic dishes. Bowls or pans made of aluminum are not suitable , since this metal quickly oxidizes, which negatively affects the taste of the finished cabbage.

The head of cabbage must be cleared of the top leaves and washed, and then chopped or cut into pieces. The finer the cut, the less time it will take to saturate with marinade.

Pickled cabbage will be ready faster if you cover it with a flat dish and put pressure on top - a load weighing 2-3 kg. To do this, you can use a can of preserved food or simply fill it with water.

To ensure that the finished cabbage has an appetizing crunch, the whole head of cabbage must be rubbed with coarse salt. Under its influence, excess moisture will disappear, but the snack will turn out quite juicy and moderately salty.

What is usually included in the marinade?

To add a pleasant sourness, add vinegar - apple, wine, table. Instead, it is permissible to use lemon juice or citric acid diluted in water. But keep in mind that when replacing vinegar, the storage time of cabbage salad will be reduced to 1-2 days.

Sugar or honey is added to the brine to balance the taste. If you like sweet pickled cabbage, you can add a little more granulated sugar than indicated in the recipe. Vegetables - carrots, beets, bell peppers - will also help achieve a sweetish taste.

Salt is an essential component of the marinade. It is best to use the most common (rock or sea) salt of medium or coarse grind. Salt with iodine or other additives is not suitable - the taste of the dish will suffer.

Spices make the brine more aromatic and rich. Cabbage goes well with bay leaves, peppercorns (black, allspice), coriander, cloves, cumin, etc. If desired, you can add dill and parsley, horseradish, mustard, paprika, turmeric and other seasonings.

What do you mix cabbage with when pickling?

Do you like it spicy ? Add chopped horseradish root, chili pepper (in any form), mustard, garlic.

For freshness and juiciness, sweet and sour apples , cut into pieces, cranberries or lingonberries .

Storing and serving pickled cabbage salads

Pickled cabbage can be served as a complete independent appetizer, salad, or added to vinaigrette, hot dogs, homemade shawarma, pita rolls and other dishes.

A jar, sealed with metal lids, can stand all winter, until the next season. But opened canned food should be stored in the refrigerator for no more than 7-10 days .

Before serving, the cabbage must be thoroughly squeezed out of the marinade, you can pour it with unrefined oil , sprinkle with finely chopped onions or green onions, dill or parsley.

Hot crispy cabbage with vinegar, oil and carrots

A simple and quick way to marinate cabbage with carrots - hot with the addition of a bit of vegetable oil. The finished snack will be delicious and versatile. It can be served with many other dishes.

Cooking time: 1 hour 20 minutes

Cooking time: 1 hour

Servings – 12

Ingredients:

• White cabbage – 1 pc.
• Carrots – 2 pcs.
• Garlic – 2 cloves.
• Ground black pepper - to taste.
• Water – 3 tbsp.
• Salt – 60 gr.
• Sugar – 50 gr.
• Black peppercorns - to taste.
• Cloves - to taste.
• Bay leaf – 2 pcs.
• Vegetable oil – 150 ml.
• Wine vinegar – 150 ml.

Cooking process:

Step 1. Wash the head of cabbage, and then cut it into small strips. Place the product in a large saucepan.

Step 2. Coarsely grate the peeled carrots here.

Step 3. Supplement the vegetable mass with crushed garlic cloves and ground black pepper.

Step 4. Boil water in another saucepan. Dissolve salt and sugar in it.

Step 5. Next, add black peppercorns, cloves and bay leaves to the marinade. Add vegetable oil and vinegar. After 3 minutes, turn off the stove.

Step 6. Pour the hot marinade over the cabbage and carrots, stir and leave under pressure for one hour.

Step 7. Juicy and crispy cabbage with carrots is ready!

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Selecting the type of brine

The marinade is one of the components that gives cabbage, so beloved by everyone, a sweet and sour charm and a gentle spiciness. Therefore, everything connected with it is very important. The main components include :

• water;
• salt;
• vinegar (can be replaced);
• sugar (may be absent).

You can't do without spices. They give a specific taste to the marinade. There is a “mandatory set” and seasonings, the presence of which is secondary. The main spices include :

• 
  "lavrushka";

• carnation;
• pepper (red and black peas).

Without them, you cannot get that very “crispiness” that is so valued in this dish by everyone, from gourmets to ordinary food lovers. The following are considered secondary :

• dill (seeds);
• coriander;
• cinnamon;
• cilantro.

Their different combinations will give different flavors, which is also a plus, since it allows the dish not to get boring and effectively complement others, giving a feast of taste.

Hot brined cabbage with instant beets

You can pickle white cabbage quickly and tasty using the hot method. To make the treat even more colorful and appetizing, complement it with healthy and juicy beets. The finished dish is suitable for family snacks, lunches or dinners.

Cooking time: 1 hour 30 minutes

Cooking time: 1 hour

Servings – 4

Ingredients:

• White cabbage – 0.5 kg.
• Carrots – 100 gr.
• Beetroot – 100 gr.
• Sugar – 1 tbsp.
• Salt – 0.5 tbsp.
• Vinegar – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Water – 2 tbsp.

Cooking process:

Step 1. Prepare the necessary ingredients. We wash and peel the vegetables.

Step 2. Finely chop the cabbage and immerse it in a deep bowl.

Step 3. We also send grated beets and carrots here. Carefully knead the products until they release a little juice.

Step 4. Separately boil water with salt and sugar. Add vegetable oil and vinegar to the brine. Pour the hot liquid into the total mass and leave until it cools completely.

Step 5. After a while, the snack should be cooled and divided into portions. You can serve and enjoy!

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Very tasty, juicy pickled cabbage - ready in 2 hours

Ingredients:

• white cabbage – forks weighing 2.5-3 kg;
• juicy carrots – 200 g;
• allspice and black peppercorns – 6 pcs. each type;
• bay leaf – 3-4 pcs.;
• 9% table vinegar – 120 ml;
• coarse salt - 90 g;
• granulated sugar – 140 g;
• water - 700 ml.

Cooking method step by step:

1. Remove the outer leaves from the head of cabbage, wash, and chop as thinly as possible. Pour the cabbage slices into a spacious bowl or other capacious container, sprinkle with salt, and mash with your hands until the juice begins to release. Leave at room temperature for 40-50 minutes. Drain off the released juice and lightly squeeze the vegetable itself.

2. Chop the carrots into long thin strips. Mix with cabbage.

3. Fill a clean, dried jar with the cabbage-carrot mixture (you need to pack the vegetables as tightly as possible).

4. Pour granulated sugar and the specified amount of salt into boiling water over medium heat. Also add all the spices and vinegar to the pan, and after 2-3 minutes turn off the burner.

5. Allow the finished marinade to cool to room temperature, strain it through cheesecloth and carefully pour it into a jar.

6. Place in the refrigerator for 2-6 hours.

This cabbage salad turns out sweet and sour and has a very appetizing crunch.

Juicy cabbage in hot brine with instant garlic

To make pickled cabbage interesting in taste and aromatic, add garlic cloves to it. Cooking with hot brine will significantly simplify and speed up the process. Check out this homemade cooking idea.

Cooking time: 2 hours 30 minutes

Cooking time: 2 hours

Servings – 4

Ingredients:

• White cabbage – 0.6 kg.
• Carrots – 1 pc.
• Garlic – 5 cloves.
• Water – 6 tbsp.
• Salt – 60 gr.
• Sugar – 40 gr.
• Bay leaf – 1 pc.
• Ground black pepper - to taste.
• Vinegar – 80 ml.
• Vegetable oil – 100 ml.

Cooking process:

Step 1. Select the required piece of cabbage and rinse it under water.

Step 2. Separate the top leaves from the head of cabbage for convenience.

Step 3. Fold the leaves and cut them into small pieces.

Step 4. Cut all the cabbage into strips.

Step 5. Remove the husks from the garlic and grate the carrots.

Step 6. Boil water with salt and sugar. Add spices here, pour in vinegar and vegetable oil. Keep on fire for 1-2 minutes and turn off the stove.

Step 7. Place all vegetables in a common bowl and stir.

Step 8. Fill them with hot liquid with spices. Cool the dough and put it in the refrigerator for a couple of hours.

Step 9. After a while, the aromatic cabbage with garlic is ready. Divide it into portions and place it on the table.

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Other recipes

• With bell pepper

It turns out very tasty if you add red bell pepper during cooking, which you just need to cut into thin strips. Pepper will add spice, sweetness and a beautiful appearance. We make this option according to the classic hot pickling recipe. Already when serving we will add various greens. The snack will turn out great! This is for those who love a spicy-sweet bright taste.

• In Korean

Add coriander, cumin, hot pepper, black peppercorns and allspice, soy sauce, ginger and cloves to the filling. Be sure to crush the garlic and finely chop the chili pepper. It’s good to marinate with carrots grated on a special grater for Korean carrots, although this is completely optional. The carrots just add a cheerful orange color.

The food will turn out beautiful and tasty. It is more convenient to cook the marinade with all the spices in a deep frying pan. You need to heat the vegetable oil, add all the spicy ingredients to it so that they reveal the aroma, and only then add water and vinegar or lemon juice.

This marinade is poured over the cabbage, mixed, cooled and served. But to marinate better, leave it in the refrigerator for a day. Spicy Korean food will decorate any table.

• In Georgian

A special feature of Georgian marinating is the addition of beets, a large amount of garlic and always herbs: parsley, dill, celery. There is no need to chop the greens; they are added whole sprigs. By the way, marinated, it is also very tasty. We cut the fork into 8 pieces through the stalk so that the pieces do not fall apart. Then we lay everything in layers and fill it with spicy marinade.

You can serve pickled cabbage in Georgian style in the same brutal form as when preparing it, that is, in large chunks, or you can cut it into small pieces, or even prepare various salads from it, adding onions, sweet peppers, carrots, herbs and apples . I really love the Georgian version because I love everything spicy. Make it, I'm sure you'll really like it.

• Instant cooking with honey, butter, garlic and onions

Instead of sugar, add honey to the marinade. It will give a new aroma. To quickly peel the garlic, soak it in cold water for 10 minutes, then crush it in a garlic press, or finely chop it. Cut the onion into half rings and add to the rest of the ingredients. The onions themselves in the marinade will be very tasty, the bitterness will go away, and the sharpness and sweetness will remain. Don't be afraid to mix garlic and onions; they work well together in cabbage. The very principle of fast cooking: cut it, pour it with hot marinade, cool it and eat. This option is for those who are in a hurry.

• With beets

The beets themselves are very sweet, so we add a little less sugar to the marinade than usual. Beets immediately color the vegetables burgundy, making the marinade very bright. Cabbage can be traditionally cut into thin strips, or you can cut it into 3-5 cm pieces, so it will be perfectly marinated and will be crispy and juicy. When you add beets cut into rounds or just beet juice, the tender slices of cabbage will turn red and look like rose petals. It’s very beautiful, and most importantly – delicious!

Sweet red cabbage, marinated without vinegar

Ingredients for 2-3 servings:

• red cabbage – 300 g;
• carrots, sweet and sour apple - 1 pc.;
• raisins (seedless) – 70 g;
• honey – 1 tsp;
• salt, sugar, ground pepper - to taste
• lemon juice – 3-4 tbsp. l.;
• olive or refined sunflower oil – 50 ml.

Instructions on how to cook:

1. Combine freshly squeezed lemon juice, honey, oil and pepper in a bowl and grind until smooth.
2. Chop the red cabbage thinly and coarsely grate the apple and carrots.
3. Mix everything and add washed raisins.
4. Pour over the marinade, stir, and refrigerate overnight (8-12 hours).

When serving, the dish can be sprinkled with finely chopped nut kernels and fresh parsley.

Useful tips

Pickling cabbage does not require high culinary skills. However, knowing some of the features when preparing it will not hurt.

1. For pickling, choose medium-sized, dense heads of cabbage.
2. Finely ground or iodized salt is not suitable for making marinade. The best option is coarse rock salt.
3. The hot vinegar marinade prepared for the cabbage should completely cover it. In this case, the vegetables will be saturated with the solution evenly.
4. Cabbage prepared according to a quick recipe is stored at a temperature of +3 +7°C for no more than 30 days.

Pickled cabbage is considered a national dish in Russia, in many countries of Europe and Asia. Instant Pot recipes will keep your favorite snack on your menu all year round.

Terms and conditions of storage

The shelf life of hot pickled cabbage directly depends on storage conditions:

1. If you keep the product in a wooden barrel at a temperature of -1°C to +4°C, it will last at least 8-9 months.
2. The product in a glass container at the correct temperature can only be stored for 14 days after salting. However, the shelf life can be slightly extended by adding a small amount of sunflower or olive oil to the jar.
3. If the temperature of the room in which the product is stored is +5-10°C, it can be consumed in the first 5 days after preparation.
4. If you keep the product in a polymer film, it will last about 7 days at a temperature of +4°C.

Selection and preparation of ingredients

In order for the dish to turn out tasty and crispy, it is worth remembering several important rules of the preparation process:

1. Select varieties that have been affected by frost. A late harvest, ripening from September to November, is best.
2. Pay attention to the shape of the head of cabbage. If it is slightly flattened on top, then such a vegetable is better suited for pickling.
3. It is important to taste the cabbage before cooking. It should be sweet, this will ensure proper fermentation.
4. To get a good dish you need to choose the right salt. It is better to opt for coarse sea salt and not use iodized salt. It is important that the salt is pure and without additives.
5. If you use regular vinegar for pickling, it is better to replace it with apple or wine vinegar. You can also use lemon, plum, apple juice (preferably the Antonovka variety).
6. Remove spoiled, dirty, green and top leaves from the head of cabbage. Next you can start shredding. It is important to lightly squeeze the leaves after cutting to release the juice.
7. The preparation of carrots, beets, onions, zucchini, pumpkin and other products should be carried out based on the cooking recipe.
8. Vegetables are tightly compacted into the jar to the very top.

The marinade should completely cover the ingredients, this will preserve the aroma and appetizing appearance of the product. Many cooks use pressure to properly brine.