Instant crispy pickled cabbage - recipes with and without vinegar

Posted on Dec 7th, 2022,

by Chief Milkman

Categories:

Snacks
Salads

You know, pickling cabbage is the ideal solution when you need to use the “unattended” part of the fork in a tasty and hassle-free way. For example, you cooked borscht or lazy cabbage rolls, and half a head of cabbage remained. So where should we put it? Of course, you can stew cabbage with sausages, prepare a jellied pie and remember many other recipes, but it is much easier to chop the rest of the vegetable in one fell swoop and quickly marinate it. It is quite possible to prepare pickled cabbage even in a few hours; it is not difficult to make and can be easily stored in the refrigerator for 1-2 weeks. It’s very convenient: I fry some potatoes, take out a jar of crispy cabbage, and dinner is ready.

Juicy pickled cabbage can compete with sauerkraut. It cooks much faster, and the result is always predictably delicious. I have selected so many culinary recipes for you that there will certainly be enough for everyone.

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.

Benefit

Pickled vegetables retain useful substances for a long period: vitamins, minerals, macro and microelements. The dish contains a lot of ascorbic acid, which protects against colds and viral diseases.

A pickled product is easier to digest in the gastrointestinal tract, unlike a pickled product. This is due to the lower acid content in the composition.

Great recipe:

Due to its high content of vitamins, cabbage helps in the fight against vitamin deficiency and stressful situations. Also improves digestion processes. Sauerkraut with vinegar and sugar has the same properties, but takes much longer to prepare.

Crispy pickled cabbage with table vinegar and vegetable oil

You will need:

fresh cabbage – 600 g;
juicy carrots – 1 pc. medium size;
fresh garlic – 5 cloves;
table vinegar 9% - 100 ml;
salt – 2 tbsp. l. (without slide);
sugar – 1.5 tbsp. l.;
refined oil – 3 tbsp. l.;
Bay leaf;
freshly ground black pepper - a couple of pinches.

Step by step recipe:

Pour water into a saucepan and put on fire. While it is boiling, it will be time to chop the vegetables. Chop the cabbage into strips or small squares.
Carrots look better when they are grated on a Korean grater. But if you don’t have one, you can chop the carrots on a regular grater with large meshes.
When the water is hot, add sugar, salt, bay leaf, oil and pepper. Stirring, bring everything to a boil, pour in vinegar, remove from heat.
Place cabbage and carrots in a large bowl, pour in whole peeled garlic cloves and pour boiling marinade over them. Cover the snack and leave it on the table until it cools completely, and then put it in the refrigerator for 5-7 hours.

This snack is delicious in combination with any meat or fish dishes, fried potatoes or mashed potatoes. It crunches so much that the neighbors hear and envy!

Variations on a theme

With garlic and butter

This recipe for pickled cabbage is for those who like spicier snacks. It differs from the traditional one in that instead of three cloves, it is recommended to add a whole head of garlic to the vegetable mixture. And the marinade contains a tablespoon of vegetable oil (at the rate of 200 g/l of water). More recipes for making pickled cabbage with garlic, red and black pepper can be found here.

With butter

You can pickle cabbage using only acetic acid, salt, sugar and vegetable oil in its recipe. In this recipe, a tablespoon of oil is added to the boiling brine along with vinegar. This version of the pickled cabbage recipe is for those who want to eat exclusively cabbage and nothing but it.

With beets

The addition of beets gives the cabbage a piquant, bright flavor and a rich pink hue. To do this, it is best to finely grate or cut beets and carrots into strips. More recipes for quick preparation of pickled cabbage with beets can be found here, and in this article you can read about Georgian pickled cabbage with the addition of beets.

In hot brine

You can use either hot or cold brine to pickle cabbage. If you pour hot marinade over the cabbage, it will last a little longer. If it is cold, its slices will be harder and crispier. You can find more information about cooking cabbage in a hot marinade here.

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:

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.
Chop the carrots into long thin strips. Mix with cabbage.
Fill a clean, dried jar with the cabbage-carrot mixture (you need to pack the vegetables as tightly as possible).
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.
Allow the finished marinade to cool to room temperature, strain it through cheesecloth and carefully pour it into a jar.
Place in the refrigerator for 2-6 hours.

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

Marinate the cabbage in record time in a large saucepan with hot brine

Ingredients:

cabbage - 3 kg;
carrots, onions - 1 kg each;
sweet pepper (optional) - 0.5 kg;
sunflower oil - 400 g;
vinegar 9% - 0.75 cup;
sugar - 0.75 cups;
salt - 1 tbsp. l.

How we will cook:

First you need to chop all the vegetables. The cabbage must be chopped not very finely so that it does not boil over, but remains crunchy. Grate the carrots or chop them into strips using a vegetable cutter. Cut the onion and pepper into half rings.
In one large saucepan or basin, mix oil, vinegar, salt and sugar. Place the marinade over low heat and bring to a boil, stirring the mixture frequently.
Then immerse the vegetables in the boiling liquid, laying them out in layers. First, lay out a third of the cabbage, carrots, onions, and peppers. Then repeat the layers until the free space in the pelvis runs out. As the vegetables shrink, add the remainder.
Mix the vegetables with the marinade and leave on the fire for 10 minutes, periodically lifting them from the bottom with a large spoon and turning them over. During this time, the vegetable mass should be completely saturated with liquid ingredients. Thanks to constant heating, it will marinate in a matter of minutes, but will not cook.
Transfer the salad to a three-liter wide-mouth jar, tamping it down with a potato masher. The entire contents of the pelvis must fit.

Juicy cabbage is ready to eat immediately after cooling. It is stored for 1 week at low temperature (in the main chamber of the refrigerator) without losing its qualities.

How to serve?

Pickled cabbage is an excellent addition to main courses - potatoes, meat, fish. Or can be served as an independent salad. You can serve it seasoned with vegetable oil and garnished with feathers or onion rings. Some people like not only pickled cabbage, but also its brine - but this is a matter of everyone’s taste preferences.

You may also be interested in learning about the options for preparing pickled cabbage:

in Korean;
in Gurian;
in the bank;
with bell pepper or chili.

Thus, we looked at how to pickle cabbage and seal it in jars for further storage.

Pickled cabbage is an extremely appetizing cold appetizer, a great salad that diversifies the menu at any time of the year. The list of ingredients in this dish is healthy for humans - vegetables, among other things, are a source of dietary fiber that improves digestion. And if the consumer doesn’t like vinegar, it doesn’t matter. Recipes for cabbage pickled without adding vinegar essence make it accessible to everyone without exception - including pregnant women and small children.

Quick cabbage with garlic and grated carrots - per 3-liter jar

Ingredients:

white cabbage - 2-2.2 kg;
garlic - 3 cloves;
carrots - 1 pc.;
Bay leaf -
coriander (grains or ground) - 1 tsp.
water - 1 l;
rock salt - 2 tbsp. l.;
sugar, vegetable oil, vinegar (9%) - half a glass each.

How to marinate:

Cut the cabbage into medium-sized pieces so that they fit freely into the neck of the jar, and the finished snack is easy to eat.
Peel the carrots, cut into cubes or grate on a coarse grater. Remove the peel from the garlic cloves and chop not very finely with a knife.
Place the cabbage in layers in a three-liter jar, sprinkling it with a garlic-carrot mixture and a bay leaf broken into pieces. Pack the vegetables tightly.
Mix all marinade ingredients, except vinegar, in one saucepan. Boil and simmer for a couple of minutes. Lastly, add vinegar, stir quickly and pour the marinade into a jar with cabbage. Try to pour the hot liquid slowly, in a thin stream, so that the glass does not burst.
Cover the jar with a lid and leave it directly on the table until it cools completely.
Then close the lid tightly and put it in the refrigerator for at least 8 hours.

The cabbage pieces turn out very tasty. Everything is in moderation here: acids, sweets, spices. Prepare, try!

Pickled cabbage “Pelustka”, cut into large square pieces

What you will need:

small cabbage forks weighing 1.2-1.4 kg;
medium-sized beets (150-200 g) – 1 pc.;
carrots – 1 pc.;
sugar - 1 cup. (capacity 200 cc);
coarse salt - 3 tbsp. l.;
garlic – 4-6 cloves;
deodorized sunflower oil – 6 tbsp. l.;
vinegar - 0.75 cup. (canteen, 9%);
water – 1.5 l.

How to prepare Pelyustka:

Remove the top leaves from the head of cabbage and cut out the stalk. Cut the fork itself into medium-sized cubes. Divide the resulting pieces with your hands into separate square “petals.”
Chop the peeled beets and carrots into cubes, and the garlic into thin slices.
Place some of the cabbage in a thoroughly washed and dried three-liter jar and sprinkle it with the beetroot-carrot-garlic mixture. Repeating the layers in this sequence, fill the jar with vegetables to the very edge.
Drizzle with oil.
Bring water to a boil. Pour salt and sugar into a saucepan with boiling water. Stir until the grains dissolve. Then pour out the vinegar, and when the liquid boils again, boil for another 1-3 minutes. Remove from heat and let the marinade cool slightly (5-7 minutes).
Pour the brine into a jar and close it with a nylon lid. After cooling, place Pelyustka in the refrigerator, where it should be kept for at least 5 hours.

The longer Pelyustka is marinated, the tastier and brighter it becomes.

Cabbage with beets, marinated in Georgian style - you can try it in a day

You will need:

medium head of cabbage, beets, carrots - 1 piece each;
a head of garlic, a pod of hot pepper - 1 pc.;
allspice – 2-4 peas;
water – 1 l;
vinegar (9%) – 1 cup;
salt (not fine) – 2 tbsp. l.;
granulated sugar - 0.5 cup.

Pickling technology:

Wash and clean the forks from the top leaves. Cut the cabbage into large squares and discard the stalk.
Grate the carrots on a grater with large holes, chop the beets into not too small pieces.
Squeeze the garlic through a press, cut the hot pepper into thin rings.
Combine all the chopped vegetables and spices in one large bowl, add allspice, stir, then pack tightly into the jar.
Pour vinegar into boiling water with granulated sugar and salt, keep the marinade on the fire for another 1 minute, remove from heat and immediately pour into a jar. When the snack has cooled to room temperature, it will need to be placed in the refrigerator.

You can try the snack in about a day - it will become bright red, aromatic and very tasty.

Quick recipe

You can cook pickled cabbage faster . The process of preparing and cutting vegetables, sterilizing containers in this case is no different from the standard one - except that vegetables should be cut as finely as possible. The difference is in the marinade and the period during which the finished product must infuse.

the brine boils a little less (5-7 minutes);
The vegetable mixture should be poured into containers not with hot, but with cooled marinade.

prepared according to this recipe , placed in a sealed jar, is marinated for only 3 hours.

Store ready-made cabbage marinated according to a quick recipe in the refrigerator.

We invite you to watch a video on how to prepare instant pickled cabbage:

Pickled cabbage "Provencal" with sweet (bell) pepper

Ingredients:

cabbage – 1 kg;
carrots - 1 pc. (average);
red bell pepper - 1 pc.
garlic – 1 clove;
sugar – 50 g;
rock or sea salt - 1.5 tbsp. l.;
drinking water – 150 ml;
sunflower oil – 70 ml;
table or apple cider vinegar (9%) – 2 tbsp. l.

Step by step recipe:

Using a shredder or knife, shred the cabbage, then transfer it to a large bowl.
Sprinkle with salt and granulated sugar, mash the cabbage straws a little with your hands.
Chop carrots and peppers into thin strips and place in a common bowl.
Send garlic passed through a press or finely grated there.
Pour warm water, oil and vinegar into the appetizer, mix well. Taste and, if necessary, adjust to taste by adding salt or adding a little more granulated sugar.
Cover the appetizer with a flat plate and place pressure on top. Marinate in the refrigerator or on the balcony for 5-7 hours.

You can store Provencal cabbage in a cool place for up to 1 week, but it is usually eaten much faster.

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:

Combine freshly squeezed lemon juice, honey, oil and pepper in a bowl and grind until smooth.
Chop the red cabbage thinly and coarsely grate the apple and carrots.
Mix everything and add washed raisins.
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.

Roll up pickled cabbage for future use - vitamin-rich cabbage salad for the winter

For 6-8 servings you will need:

cabbage - 1 medium fork;
carrots (larger) – 1 pc.;
bay leaf – 3 pcs.;
black peppercorns – 5 pcs.;
sugar, table salt - 1 tbsp. l.;
garlic – 3 cloves;
vinegar essence (70%) – 1 tsp;
water – 1 l.

Marinating instructions:

Place pepper, bay leaf and a piece of garlic into sterilized and dried jars.
On top, pressing with your hands, add shredded cabbage and carrots cut into thin wide strips (it’s very convenient to cut with a vegetable peeler).
Bring water mixed with salt and sugar to a boil, pour in vinegar, stir and immediately distribute into jars.
Seal the salad with sterile metal lids and wrap it upside down.

And when the preservation has cooled, hide it in a cellar or pantry for storage until winter.

Marinade with vinegar

Due to the use of preservative additives, cabbage with carrots and vinegar is prepared faster than sauerkraut.

To prepare you will need:

2.5 kg forks;
300 g carrots;
head of garlic;
1 liter of water;
1 tbsp sugar;
9% vinegar - 0.5 tbsp;
2 tbsp. l. salt.

Cooking method:

Finely chop the cabbage and grate the carrots.
Cut the garlic into slices.
Mix vegetables in one container.
Bring water to a boil and add sugar and salt.
Leave to simmer for 5 minutes.
Add vinegar.
Pour the brine over the vegetables.
Close and leave in a cool place for a day.

Calorie content is 60 kcal per 100 g of product.