Pickled cabbage with carrots

In cold weather, pickled cabbage has become an indispensable helper in every family. It is used to make salads, side dishes, pie fillings and as a soup dressing. Preparing pickled cabbage for the winter in jars is not only an appetizing, but also a healthy dish, since the vegetable contains many vitamins that people lack in winter.

Pickled cabbage is a storehouse of vitamins

Quick shredded pickled cabbage with carrots, vinegar and oil in hot brine in 6 hours

If you can’t wait to try this delicious preparation, then the first recipe will be a real find for you. After all, according to it, pickled cabbage with the addition of carrots will be ready in 6 hours.

What you will need:

White cabbage – 500 g.
70 g sugar.
100 ml vegetable oil.
100 ml vinegar 9%.
A tablespoon of salt.
One large carrot.
500 ml water.

How to cook

First, let's prepare the marinade. To do this, pour water into a large saucepan, add salt and sugar, then vegetable oil. Place on the stove, let it boil, cook for 5 minutes, stir again and remove from heat.

Shred the cabbage into thin strips.

We wash and sterilize the jars and lids for storing the workpiece in advance.

Peel the carrots, rinse under water, grate, mix with cabbage in one deep bowl.

Place the mixture of vegetables in jars and add the marinade. Add vinegar and close with screw or nylon lids.

Leave on the counter until completely cooled, and then put in the refrigerator for 6 hours. Cabbage marinated according to this recipe with carrots is ready. You can try the snack.

For further storage, simply move it to the cellar or leave it in the refrigerator.

How to make pickled cabbage crispy

In order for the vegetable to be crispy and juicy, you need to use strong heads of cabbage of medium-late ripening, and also adhere to the rules of cooking technology.

Cooking tips:

For cooking, use only tight forks.
It is not recommended to use young cabbage.
To create a unique recipe, you can add herbs and spices to the brine.
Pickled cabbage goes well with berries, fruits and other vegetables.
Table vinegar can be replaced with apple, grape, or lemon juice.
You need to marinate in glass, enamel or plastic containers, since the brine tends to oxidize.

Pickled cabbage with carrots and garlic in an hour and a half in hot brine with vinegar and sugar

Another recipe for making quick pickled cabbage for those who want to try a tasty and healthy dish as quickly as possible. In this recipe, our vegetable will be marinated only overnight, and then the finished salad can be served.

What you will need:

1 kg of white cabbage.
3 cloves of garlic.
One carrot.
9% table vinegar – 5 tablespoons.
3 tablespoons of vegetable oil.
5 tablespoons of sugar.
A tablespoon of salt.
500 ml water.

How to cook

Peel the carrots, rinse, grate on a coarse grater.

Also grate the cabbage or chop it into thin strips with a special knife.

Peel the garlic and pass through a press.

Place everything in a large bowl and mix.

Now the marinade. Pour water into a large saucepan, add salt and sugar, stir. Place on the stove and wait for it to boil. Then add a bay leaf and a few black peppercorns. Let it boil again. Pour in the oil and vinegar, stir, and boil for another 3 minutes. Filling - the marinade is ready.

Pour the hot marinade over the mixed vegetables, cover with a lid, and leave for an hour and a half. After this time, it is fashionable to serve the finished cabbage salad to the table.

But to obtain a richer taste and aroma, it is recommended to leave marinated vegetables in the refrigerator overnight.

Video recipe with apples

With ginger

Very tasty and spicy sauerkraut. And what a pleasure it is! We all know how beneficial ginger is.

In combination with cabbage, this is just a jar of vitamins for good immunity and youth.

Ingredients:

carrots – 1 pc.;
garlic – 4–5 cloves;
ginger – 70 gr;

cabbage – 1 fork (2 kg);
bell pepper – 1 pc.

For the marinade:

vegetable oil – 5 tbsp. l.;
bay leaf – 3 pcs.;
apple cider vinegar – 150 ml;
sugar – 5 tbsp. l.;

ground black pepper – 0.5 tsp;
salt – 3 tbsp. l.;
water – 1.5 l.

Preparation:

Cut the cabbage, carrots, garlic and pepper into thin strips.
Peel the ginger and cut into thin rings.
Add all the vegetables to the pan, stir gently, but do not mash.
Prepare the marinade as follows: bring water to a boil and add all the above ingredients into it. Bring to a boil and simmer for another 5-7 minutes. Vinegar is always poured in at the very end, after turning off.
Pour the marinade into the pan and place a heavy plate on top so that the vegetables are completely submerged in the liquid.
Let cool and place in the refrigerator. Crispy, tangy-tasting cabbage will be ready to eat in 24 hours.

Simple recipe

A very appetizing recipe that you will definitely like, especially since it is easy to prepare and does not take much time.

Ingredients:

garlic – 4 cloves;

carrots – 1 pc.;

cabbage – 1 fork per 2 kg.

Marinade:

sugar – 2–3 tbsp. l.;
cloves – 5 pcs.;
peppercorns – 10 pcs. 4;
9% vinegar 100 ml;

bay leaf – 3 pcs. 4;
allspice – 4–5 pieces;
water – 1 liter;
salt – 2 tbsp. l.

Preparation:

Select firm cabbage and wash it. Cut into thin long pieces.
Grate the carrots.
Place the cabbage and carrots in a suitable bowl and mix well. There is no need to squeeze out the juice.
Cut the garlic into slices.
Now prepare the marinade. Boil a liter of water and add all the spices (see marinade ingredients) except vinegar. Cook over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Remove bay leaf.
Pour the hot marinade into the cabbage, stir and set aside to cool.
Now the cabbage can be transferred to a jar and stored in the refrigerator. You need to wait 2-3 days for the aroma to fully develop. But if you really want, you can eat it after 24 hours.

Wonderfully crispy homemade cabbage. Serve with butter and sprinkle with herbs.

In hot brine

Some people don’t want to bother with cooking, but want it to be “quick and tasty.” For those who are impatient, this is a great recipe.

Sauerkraut for the winter is prepared in the shortest possible time and turns out no less tasty than cooked for a long time.

What is necessary:

vegetable oil – 1 cup;
salt – 2 tbsp. l.;
black pepper – 6–8 grains;

carrots – 2 medium pieces;
bay leaves – 2–3 pcs.;
9% vinegar - 0.5 tbsp.;

garlic cloves – 3–4 pcs.;
white cabbage – about 2 kg;
granulated sugar – 1 cup.

Preparation:

Place a pot of water on the stove and bring to a boil. Meanwhile, finely chop the cabbage and carrots.
Grate or squeeze the garlic through a fine grater, add to the vegetables and mix well.
Add salt and sugar to boiling water, stir until dissolved, then pour in the oil, stirring constantly. Simmer for one minute, then remove from heat. Pour in the vinegar and mix well again.
Place the cabbage strips and carrots in the pan and pour in the marinade. Mix everything well. At this stage of preparation you will feel the amazing aroma of this marinade.
Place the cabbage under a press. Leave to soak for five hours, after which you can put it in jars or leave it in a saucepan.

Important! Cabbage should only be marinated in enamel or stainless steel pans. Aluminum ones are not suitable for this procedure.

Cabbage is very flavorful! Since oil is added during cooking, there is no need to add anything other than herbs when serving.

Cabbage Pelyustka

According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.

Ingredients:

1 large beet, 200 gr
vegetable oil 5-6 tbsp. l.;
5 cloves of garlic;

cabbage 1.2-1.5 kg;
1 medium carrot, 100 gr.

Marinade:

9% vinegar 200 ml;
sugar 1/2 tbsp.;

salt 2 tbsp. l.;
water 1 liter.

Preparation:

Remove the top leaves from the cabbage. Cut crosswise and remove core. Cut it even smaller into 3-4 cm pieces.
Chop the beets and carrots into strips or slices, and the garlic into thin slices.
Arrange everything in the jar in layers: the first layer is cabbage, then beets, then carrots and garlic. Press down with your hand and repeat the sequence of layers until you almost reach the top. Don't forget to leave room for the marinade.
Prepare the marinade as follows: boil water, add salt and sugar and let cool slightly. Pour in oil and vinegar. Let the marinade cool and then pour it into the jar with the cabbage.
Cover everything with a lid and leave for two days at room temperature. The cabbage will begin to ferment and the beets will give it a beautiful pink color.
After this time, place the cabbage in the refrigerator for another 24 hours.

As a rule, you can try it the next day. However, complete cooking requires a few more days so that the thickest leaves have time to soak in the marinade. The color will become rich and the taste will be incomparable!

Recipe for spicy pickled cabbage “Korean style”

If you're in the mood for something tasty and savory, it's time to make this recipe.

You will need:

garlic – 12 cloves;
bay leaves – 3 pcs.;
vinegar – 20 ml (9%);
ground red pepper - a pinch;
sugar – 190 gr;

vegetable oil – 220 ml;
carrots – 560 gr;
head of cabbage;
salt – 65 g;
water – 1.1 l.

Preparation:

Shred the cabbage. Make smaller pieces.
Grate the carrots. To do this, use a coarse grater.
Finely chop the garlic cloves.
Mix prepared ingredients together.
Add sugar to water. Season to taste with spices and add salt. Add pepper and pour in oil. Bring to a boil.
Pour in the vinegar, stir and pour over the prepared ingredients.
When the mixture has cooled, the snack is ready to eat.

Spicy-sweet with beets and garlic

I would like you to add this interesting and unusual version of pickling with alyssum to your collection. After all, it is this vegetable that gives it an extraordinary taste and also makes the snack even more beautiful. After all, cabbage becomes and turns purple. And carrots will make this dish sweeter.

Ingredients for 1 liter jar:

water – 750 ml;
table salt – 1 tbsp. l.;
ground red pepper - a pinch;
carrots – 1 pc.;

garlic – 10 cloves;
onion – 1 head;
small beets - 1 pc.;
white cabbage – 0.7 kg.

Preparation

You can take either a 2 or 3 liter jar, and then increase the amount of ingredients in appropriate proportions.

Peel the beets and carrots by first rinsing them in water. Then cut everything, the beets into half rings along with the onion, and it is best to cut the carrots into rounds.

Chop the cabbage into small pieces of any size.

Then start layering into a 1 liter jar and do it in layers. Place onions on the bottom, then cabbage, beets, cabbage again and carrots as the last layer.

Now add a tablespoon of salt and a pinch of red pepper and fill it with plain water, after boiling it and cooling it to 40 degrees.

Cover with a nylon lid and leave in a warm place for 3 days. And then try it. Add if something is missing.

Crispy and juicy marinated in cold brine

As you may have noticed, most previous recipes used a hot marinade for cabbage; in this one we will use a cooled one. The result is also tasty, with a slight spiciness, and also has a garlicky taste.

How to cook

First make the marinade, take half a liter of water and place it in a saucepan, then take about 5 tbsp sugar, 1 tbsp salt and two bay leaves. For charming notes, also add cloves and two types of pepper, allspice and black peas. Boil this potion and cook for 5 minutes.
Next add 1/4 tbsp. vegetable oil and 1/4 tbsp. vinegar 9%, and then let cool completely.
Chop the cabbage and grate the carrots on a coarse grater or Korean grater. Chop the peeled garlic cloves into small pieces. Mix everything.
If the cabbage is a little tough, crush it with your hands until the juice releases.
Now pour the marinade directly into the bowl and stir. Place the press and let it stand in this position for about 30 minutes. After the time has passed, the vegetables will shrink, as it should be. For storage, you can transfer it to a jar or store it in a saucepan.

You can eat within 1 hour, but it is better to wait 1 day. Garnish with green onions.

For the winter in jars

This is a great recipe that will give you new taste sensations.

An important rule for this type is the proportion of salt, since the final result depends on this.

If you use too much salt, you will oversalt the dish; too little and it will be sour, soft and crumbly in texture. The most important thing is that they have a crispy texture. Therefore, 5 kg of cabbage is usually added to 100 grams of salt.

You will need:

lemon – 1 pc.;
apple – 2 kg;
carrots – 2 kg;
water – 250 ml;

peppercorns – 10 pcs.;
coriander - optional;
salt – 2–3 tbsp. l.;
white cabbage – 2 kg.

Preparation

Vegetables and fruits are used in equal proportions, cut into strips. Of course, if you decide to make a large batch, use a grater; doing it by hand would be too tedious.

Remember that all the top leaves from the cabbage must be removed and not used, as you will ruin the whole job.

Mix all the crushed products with your hands and pepper to taste. Then add coriander. Dissolve salt and the juice of one lemon in water to make a good sour marinade. Pour into vegetable mixture and stir.

Take clean, sterile jars and compact the prepared mixture into them tightly. Finally, place the whole cabbage leaves on top. Cover with nylon lids and place in the cellar for longer storage. If you want to try it quickly, leave it warm for 24 hours and enjoy!

Crispy cabbage pieces, quickly marinated - daily

Despite the fact that there are quite a lot of ingredients in this recipe, they are all available and almost always available in the kitchen of any housewife. And tasty and crispy cabbage is obtained literally within a day after the start of marinating.

What you will need:

A head of white cabbage – one and a half kilograms.
2 carrots.
Head of garlic.
100 ml vegetable oil.
Cumin - to taste and desire.
Allspice peas – 4 pieces.
2 bay leaves.
100 g sugar.
One clove.
700 ml water.
One and a half tablespoons of salt.
9% table vinegar – 100 ml.

How to cook

Cut the cabbage into large squares. In this recipe we don’t have to chop it too finely.

Peel the carrots, wash them, cut them into slices. There is no need to grate anything.

Peel the garlic, rinse, cut into thin slices.

Mix all the prepared vegetables in a large saucepan with a lid.

Now we prepare the marinade - filling. To do this, pour water into another pan, add all the seasonings, salt, sugar, and mix. Place on the stove and let it boil. Cook for 5 minutes. pour in the vinegar, let it boil again, remove from the stove.

Fill the vegetables with vegetable oil and then with hot brine. Cover with a lid and leave for a day or two in the refrigerator after cooling. The sample can be taken literally the next day.

How to pickle cabbage

Cabbage is marinated in large pieces, cut into small portions, finely chopped. Only the aesthetic appearance of the product depends on the form of cutting; the taste remains unchanged.

The marinade is responsible for the taste and aroma of preserved food. It is he who is responsible for the safety of the product placed in the jar and prevents the fermentation process. Therefore, its preparation should be approached with all responsibility.

For preparation, use water, preferably not tap water, granulated sugar, essence and spices.

The essence can be replaced with malic or tartaric acid. To do this, you need to carry out a mathematical calculation, from 100 g - 9% you get 150 g - 6%.
If this option is not acceptable at all, use lemon or its acid.
For greater preservation stability and less acid, you can take one aspirin tablet for one 3-jar.
There are recipes using cherry plum; it is an excellent substitute for all of the above options.

The best option for pickling is shredded cabbage. It can be used in just two days.

It is not recommended to cook in aluminum containers.

If you have leftovers after filling the jars with marinade, place them in the refrigerator. It may happen that during the fermentation process the filling is absorbed, then you will need to top up the jars.

Quickly salted cabbage - step-by-step recipe for pickling with carrots and beets

A good and at the same time simple recipe for preparing very tasty crispy cabbage for quick eating. Georgian housewives especially like it, so they use it often here and know it in every home.

What you will need:

1 kg of white cabbage.
One beet is medium.
One big carrot.
4 cloves of garlic.
To taste – ground red pepper.
100 ml vegetable oil.
100 ml table vinegar 9%.
100 g sugar.
100 g salt.

How to cook

Cut the cabbage into cubes with a side of approximately 3 by 3 cm.

Peel the beets and carrots, rinse and grate. Combine prepared vegetables in a large saucepan.

Add vegetable oil, hot red pepper, garlic, which must be peeled and crushed with a press. Mix everything.

Now we will make the marinade. To do this, pour water into a saucepan, dissolve salt and sugar in it, put it on the stove, boil for 5 minutes. add vinegar and stir. Let it boil again.

Pour the resulting marinade into the vegetables and cover with a lid. Leave it on the kitchen counter until it cools completely, and then put it in the refrigerator to marinate. After 8 - 12 hours, the cabbage will be completely ready.

Classic pickled cabbage for the winter - crispy and tasty

I present to your attention the best recipe for real pickled cabbage for the winter, very tasty and crispy. The preparation contains only cabbage, carrots and marinade, so this is not a salad, but classic pickled cabbage, which retains its juiciness, elasticity and crunch. From the seasonings we take only allspice and bay leaf; they will give the preparation a piquant aroma and taste.

Ingredients:

shredded white cabbage – 1 kilogram;
carrots – 200 grams;
allspice black pepper – 10 pieces;
bay leaf – 5 pieces.

For the marinade:

sugar – 2 tbsp. spoons;
salt – 1.5 tbsp. spoons;
vinegar 9% table – 5 tbsp. spoon;
water – 1.5 liters.

From this quantity of products, 5 cans of 0.5 liters are obtained.

How to cook delicious pickled cabbage in jars for the winter - a classic recipe

Preparation is simple and does not require any special skills; even a novice cook can handle the preparation.

For this recipe we need 1 kg. shredded cabbage, and we take a whole head of cabbage, approximately 1 kg. 200 gr. Wash the cabbage, cut it into two parts, remove the stalk. And then we chop it into short strips, which can be either thin or medium thickness. The main thing is that it is convenient to eat.

Peel the carrots, wash them and grate them on a fine grater. It will give the product a beautiful color, pleasant taste and a truly homely look. But we won’t add any additional vegetables, since this is a classic recipe.

Combine the prepared vegetables in one bowl and mix, knead them slightly with your hands, but without fanaticism, do not grind them too much.

This is the kind of vegetable preparation we should get at the initial stage.

Prepare the marinade. Pour 1.5 liters of water into a saucepan and place it on the stove. As soon as the water boils, add salt - 1.5 tbsp. spoons and sugar - 2 tbsp. spoons. Mix everything and boil for 3 minutes until the salt and sugar are completely dissolved.

Then add 9% table vinegar to the saucepan - 5 tbsp. spoons Mix everything again and immediately turn off the heat. The marinade is ready.

We sterilize jars and lids in any way convenient for you. Place 1 bay leaf on the bottom of a clean and dry jar. and peppercorns - 2 pieces.

Then fill the jar with cabbage, compacting it slightly with a spoon. This way we fill 5 half-liter jars.

Pour hot marinade over cabbage in jars. It is necessary to pour gradually so that the jar warms up evenly and does not burst.

Cover the jars with sterile lids and seal them tightly with a seaming wrench.

Turn the jars upside down and leave until completely cool.

Then we put the workpiece away for storage in a cool place.

Delicious pickled cabbage is ready, it can be served with boiled or fried potatoes, porridges, meat dishes, or seasoned with oil, add herbs and served at the table as an independent dish.

Instant cabbage with butter, marinated with carrots in a jar for 3 hours

Pickled cabbage with carrots and garlic is a great appetizer for those who don’t want to spend a lot of time in the kitchen. It is ideal for all meat and fish dishes, and in winter it will be an excellent source of vitamins.

What you will need:

2 kg of white cabbage.
2 large carrots.
3 bay leaves.
6 cloves of garlic.
3 tablespoons sugar.
3 allspice peas.
2 tablespoons salt.
150 ml vegetable oil.
Liter of water.
150 ml vinegar.

How to cook

Finely chop the cabbage with a special knife.

Peel the carrots, rinse and grate.

Mix both vegetables, add chopped garlic to them, mix again.

Pour water into the pan, add sugar, salt, bay leaf, peppercorns and add vegetable oil. After the marinade boils, add vinegar. Cook for 3 minutes.

Place cabbage and carrots in a jar, compact the vegetables, and pour hot marinade over them. Leave for three hours, periodically stir the vegetables or pierce them with a wooden skewer.

Ready pickled cabbage can be stored in the refrigerator or cool cellar.

Recipes for pickled cabbage in a jar

Instant pickled cabbage with hot brine

As we wrote above, quick pickled cabbage can be prepared in 2 hours. We believe that 2 hours is still not enough for a good taste. This recipe is designed for 4-6 hours. If you cook the cabbage in the evening, it will already be ready in the morning.

Instant pickled cabbage with hot brine

To prepare instant pickled cabbage you need:

1 medium head of white cabbage
2 medium green apples
5 cloves garlic

For the marinade:

200 ml apple cider vinegar
150 ml drinking water
1 tbsp. l. allspice and black peppercorns
1 cinnamon stick
1 tsp. white mustard seeds
1 tbsp. l. Sahara
1 tbsp. l. with a heap of non-iodized salt
1 small chili pepper, without partitions or seeds
4 tbsp. l. vegetable oil

Cut the head of cabbage into 2 parts, remove the stalk. Cut the cabbage into 2x2 cm square pieces. Cut the apples in half without peeling them. Remove the core, cut into 2x2 cm cubes. Cut the garlic cloves in half.
Mix vinegar, cold water, whole peppercorns, broken cinnamon stick, mustard seeds, sugar and salt. Add garlic, chopped chili peppers and vegetable oil, bring to a boil and simmer over low heat for 3 minutes.
Pour the resulting boiling marinade over the cabbage and apples, stir. Cover with cling film and marinate for 4-6 hours. Drain the marinade and serve immediately or leave in the marinade for up to 48 hours.

Pickled cabbage for the winter

Of course, the recipe is important and adherence to the technology, but proper preparation of jars for sealing the blanks for the winter is the key to success.

Pickled cabbage for the winter

To prepare pickled cabbage for the winter you need:

2.5 kg white cabbage
1 head of garlic
1 tsp. carnation buds
4-6 bay leaves
1 tsp. allspice peas

For the marinade:

1.5 liters of drinking water
70 g non-iodized salt
70 g sugar
1 tsp. black peppercorns
4 tbsp. l. vinegar

Cut the cabbage in half and remove the stem. Cut randomly, for example, each half into 2-4 parts. Cut the garlic cloves into four parts.
Transfer the cabbage and garlic to a deep, large container. Add cloves, bay leaf and allspice. Pour in vegetable oil.
For the marinade, pour water into a clean saucepan, add salt, sugar, black pepper and vinegar, and bring to a boil.
Pour the hot marinade over the cabbage. Cool and leave for about a day at room temperature. Divide the pickled cabbage into prepared jars. Cork. Store in the refrigerator.

Pickled cabbage with beets

Pickled cabbage with beets is a wonderful homemade story. Of course, it is not as popular as cucumbers and tomatoes, but its bright crispy leaves in a sour marinade will not get lost on the table either. Cabbage is good served as a snack, used for salads - for the same vinaigrette, for example, or served with boiled potatoes and meat. Pickled cabbage is also a great ingredient for burgers and sandwiches.

This recipe for pickled cabbage with beets is similar to Gurian cabbage, which is prepared in Georgia. To bring it closer to a Caucasian cuisine dish, simply add 1 pod of red hot pepper (with or without seeds) and/or a few cloves of garlic.

Pickled cabbage with beets

To prepare pickled cabbage with beets you need:

1.5-2 kg white cabbage
1 medium beet

For the marinade:

1 liter of drinking water
3 tbsp. l. coarse non-iodized salt
3 tbsp. l. Sahara
5 peas each of black and allspice
1 bay leaf
100 ml vinegar 9%

Remove the top leaves and stalks from the cabbage heads. Cut the leaves into large pieces. Peel the beets and cut into thin strips or grate on a coarse grater.
Combine cabbage, beets and garlic and transfer to a 3-liter jar.
For the marinade, pour water into a saucepan, add salt, sugar, pepper and bay leaf. Boil for 10 minutes. Remove the pepper and bay leaf and add the vinegar. Stir and remove from heat.
Immediately pour the hot marinade over the cabbage. Let cool and refrigerate for 24 hours. Ready pickled cabbage with beets can be stored in the refrigerator under a plastic lid.

Georgian-style pickled cabbage with garlic, hot pepper and a noticeable amount of vinegar

This cabbage is full of character. They have good sourness and are spicy, thanks to the use of 200 ml of vinegar 9% and chili pepper. If you are preparing it for the first time, it is better to use 120-150 ml of vinegar and take a little more salt - 1 tbsp. l. no slide. Be prepared that this cabbage is best served as a side dish for fatty meat, such as pork or lamb. As an independent snack, it will be appreciated only by the strong-willed – those who have no stomach problems.

Georgian-style pickled cabbage with garlic, hot pepper and a noticeable amount of vinegar

To prepare pickled cabbage in Georgian you need:

1 medium head of white cabbage
1 medium beet
1 medium juicy carrot
1 head of garlic
1 small red chili pepper, with or without seeds

For the marinade:

1 liter of drinking water
2 tbsp. l. coarse non-iodized salt
80-90 g sugar
1 glass vinegar 9%
10 peppercorns

For the marinade, pour water into a saucepan, add salt and sugar. Bring to a boil, remove from heat and add vinegar.
Remove the top leaves and stalks from the cabbage heads. Cut the leaves into large pieces. Peel the beets and carrots and cut into thin strips or grate on a coarse grater. Peel the garlic cloves and cut into thin slices.
Mix cabbage, beets, carrots, garlic, chili pepper and transfer to a 3-liter jar. Pour in hot marinade.
Close the jar with a lid and leave at room temperature for a day. Store the finished cabbage in the refrigerator.

Delicious pickled cabbage with carrots in Korean

Still, it wouldn’t be fair if we don’t remember pickled cabbage with carrots in Korean - this is an option for those who just like it “hot”! The taste of the dish is quite spicy, but it is still far from a truly Korean version. We even used the usual white cabbage instead of Beijing cabbage! And this type of cabbage, unlike fresh pickled cabbage, has a pleasant sourness, since it undergoes fermentation during the cooking process.

To prepare Korean pickled cabbage with carrots, you can use not only regular refined vegetable oil, but also cold, first-pressed olive oil. Just try it first. The oil should have no noticeable bitterness.

Delicious pickled cabbage with carrots in Korean

To prepare delicious pickled cabbage with carrots in Korean you need:

1-1.2 kg white cabbage
1.5 tbsp. l. salt
2 tsp. Sahara
1 medium juicy carrot
3 cloves garlic

For the marinade:

100 ml vegetable oil
1 tsp. coriander
0.5 tsp. freshly ground red hot pepper
0.5 tsp. freshly ground white pepper
0.5 tsp. cumin
50 ml vinegar 9%

Remove the top leaves and stalk from the head of cabbage. Cut the leaves into large pieces. Place in a large bowl or enamel bowl, add salt and sprinkle with sugar. Mix thoroughly and rub with your hands until juice appears.
Grate the carrots on a special grater or cut into very thin strips. Peel the garlic and grate it on a fine grater. Stir in carrots.
For the marinade, heat the frying pan over high heat. Pour in vegetable oil and keep on the stove for 30 seconds. Remove from heat.
Add coriander, hot and white pepper, cumin to hot oil. Stir. Pour the resulting mixture over the carrots and garlic. Stir with a fork.
Combine cabbage with spicy carrots and garlic. Pour in vinegar. Mix thoroughly with your hands. Cover the top of the container with a circle of smaller diameter and place a weight on top.
Leave the container with vegetables at room temperature for 10-12 hours. After this, the cabbage can be eaten. For storage (no more than a week!), place the Korean pickled cabbage in clean jars and put it in the refrigerator.

Thai style pickled cabbage with hot oil

We have already talked about pickled white cabbage in Korean. We would like to supplement it with another recipe, which was the result of our love for Thai cuisine. We still continue to stick to our line and marinate exclusively white cabbage, using only additives characteristic of Thai cuisine. These are fresh ginger, kaffir lime leaves and tom yum paste. You can buy these products in a supermarket or online stores. They are not uncommon!

Thai style pickled cabbage with hot oil

To make Thai style pickled cabbage you need:

1 medium head of white cabbage
150 ml apple cider vinegar
100 g brown sugar
1 tbsp. l. coarse non-iodized salt
4 cm fresh ginger root
4 cloves garlic
2 tbsp. l. tom yam paste
100 ml vegetable oil
12–16 kaffir lime leaves

Cut the cabbage into 4 x 2 cm pieces, removing the stem if desired. Pour boiling water over it after 20 seconds. drain in a colander and dry. Place in a heatproof container.
Mix vinegar with sugar and salt until dissolved. Peel and chop the ginger and garlic. Add ginger and garlic to the cabbage and mix thoroughly with your hands.
Fry the tom yum paste with vegetable oil in a thick-bottomed saucepan for 2 minutes. Pour hot oil over the cabbage and stir.
Add vinegar, sugar and salt to the cabbage. Tear out the center vein of the lime leaves and add the leaf halves to the cabbage. Mix thoroughly with your hands.
Cover the bowl with cling film and leave at room temperature for 4 hours. Then place in the refrigerator for 4 hours.

Delicious quick-cooking pickled cabbage with carrots and bell peppers

This wonderful vegetable appetizer will be a great addition to both the fall and winter table. In addition, it perfectly diversifies the daily menu and will help the whole family fill the body with vitamins and nutrients.

What you will need:

White cabbage – 1 kg.
2 red bell peppers.
One carrot.
2 cloves of garlic.
Salt – 2 teaspoons.
Sugar - a tablespoon.
Water – 150 ml.
Vinegar 9% - 3 tablespoons.
50 ml sunflower oil.

How to cook

Chop the cabbage into thin strips and place in a saucepan.

Peel, wash, grate the carrots and add to the cabbage.

Add salt and sugar here and stir.

Wash the sweet bell pepper, cut it into two parts, remove the seeds and membranes, cut into thin long strips. Add to other vegetables.

Add warm boiled water, vinegar and vegetable oil to the vegetables, stir. Place pressure on the vegetables and put them in the refrigerator for 3-4 hours. After which the finished pickled cabbage can be safely served.

Features of preparing cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which herbs and spices are sometimes added. Another marinade is obtained in the process of fermenting vegetables. The basis of the pickling liquid is a solution of different concentrations (depending on the amount of salt). Here are some tips on how to make brine for pickling and fermenting vegetable salad.

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For sauerkraut

The classic, “grandmother’s” method of preparing cabbage is sourdough using brine. First you need to prepare the vegetables, clean them of dirt, and chop them. How is sauerkraut prepared in brine? The marinade is very quick and easy to make. It is necessary to dilute one tablespoon of rock salt and two tablespoons of sugar in water (1.5 liters). Then you need to put the liquid on the fire and boil for several minutes. Pour cold brine over cabbage and carrots. Let stand until fully cooked.

For pickled cabbage

Pickled cabbage is no less tasty and healthy than pickled or salted cabbage. Brine plays an important role in this matter, quite the contrary. Its preparation is different from creating a marinade for fermenting vegetables. You will need the following ingredients:

sunflower oil – half a glass;
salt – 2 tbsp. spoons;
sugar - one glass;
vinegar - 1 glass;
water – 1 liter.

You need to put the vegetables in a jar in layers and add a couple of cloves of garlic to them. Fans of spicy “hot” dishes can add a little red hot pepper to the salad. Mix the ingredients to prepare the marinade by dissolving the oil, salt, sugar and vinegar in water. Boil the liquid, pour hot brine over the vegetables. After 24 hours, the appetizer dish will be ready to eat.

Delicious homemade pickled cabbage with carrots and onions for vinaigrette

A vitamin-packed and slightly spicy salad of cabbage, carrots and onions will become a frequent guest on your table. The beauty of this recipe is that the salad can be served within a few hours or left to marinate for a longer time and get a very rich taste.

What you will need:

A couple of carrots.
A tablespoon of salt.
One bay leaf.
2 bell peppers.
Onion head.
Table vinegar 9% - 2 tablespoons.
300 g white cabbage.
500 ml water.
3 tablespoons of vegetable oil.
A teaspoon of sugar.

Georgian cabbage with beets - the most delicious recipe

For you, dear housewives, a signature recipe of Georgian cuisine is incredibly tasty, crispy cabbage with beets in Georgian style. A bright appetizer that will captivate you with its spicy taste and amazing aroma.

Ingredients:

white cabbage – 2 kilograms;
beets – 600 grams;
dry chili pepper – 4 pods or ground red pepper – 1 teaspoon;
ground black pepper - 1/2 teaspoon;
ground dill seeds – 1 teaspoon;
petiole or allspice celery – 50 grams;
garlic – 7 cloves;
salt – 3 tablespoons;
sugar – 1 teaspoon;
vegetable oil – 2-3 tbsp. spoons or as desired and taste.

Marinate cabbage the Korean way

You don't need to be a resident of Korea to prepare such delicacies. Even an inexperienced housewife, following this recipe, will be able to prepare a culinary masterpiece. To do this, she needs to chop the cabbage into strips or squares. You can use any cabbage. The main ingredient of this snack is garlic and hot peppers. This snack will make any stomach work and improve digestion.

To prepare you need to prepare:

Cabbage 2 kg;
Carrots 300 grams;
Garlic 15 cloves;
Large capsicum 1 piece;
Water 1 liter;
Essences 15 grams;
Granulated sugar 20 grams;
Salt 30 grams;
Laurel 3 leaves;

Prepare a head of cabbage; it can be chopped into large pieces or into strips. Grate the carrots into a long strip. Either grate or finely chop the garlic. Finely chop the pepper. Place all vegetables in a bowl and mix.

Dissolve all ingredients except the essence in some water. Boil everything, combine the essence with the boiling mixture. Pour over vegetables. Marinating lasts 3-4 hours. You can treat yourself to home-cooked delicacies.

For long-term storage, after marinating, pour the filling into a bowl. The prepared dishes are filled with prepared pickled vegetables and boiled sauce. Cover with scalded lid. Cool.

Pickled cucumbers with cabbage

The recipe is designed to prepare one 3-liter jar.

To prepare you need to prepare:

Small cucumbers 1 kg;
Chopped cabbage 200 g;
Dill 50 g;
Garlic 4 cloves;
Horseradish leaves 2 pcs;
Laurel 3 leaves;
Capsicum 1 piece;
Peppercorns 7 pcs;
15 g salt;
20 g granulated sugar;
Essences 20 grams;
Water 1.5 l;

Place crushed garlic, pepper strips, peas, and herbs in a bowl. Wash the cucumbers and soak in water for 2-3 hours. Fold in layers, alternating with chopped cabbage.

Dissolve the remaining ingredients in water. Boil. Fill the jar with hot pouring to the very top. If you are against sterilization, add one aspirin tablet directly to the jar.

You need to sterilize for at least 10 minutes. Cover with scalded lid. Cool by inverting dishes.