Pickled cabbage with apple cider vinegar for the winter. Recipe

General principles for preparing cabbage for the winter

First, wash, peel and chop the cabbage, sprinkle with spices and salt, sugar, oil and apple cider vinegar. The cabbage is pickled, rolled into jars and stored in a cool place.

Add to pickled cabbage:

carrot;
berries;
garlic and onion;
beets;
hot and sweet peppers;
mushrooms;
apples.

Classic recipe in jars

It will take 1-2 days to prepare 12 servings of pickled cabbage.

To prepare the snack you should prepare:

3 kg of white cabbage;
100 ml apple cider vinegar;
100 g white sugar;
1 large carrot;
200 ml oil;
2 tbsp. l. salt;
3 laurel leaves;
3 black peppercorns.

Steps for preparing pickled cabbage for the winter:

Remove the top leaves from the washed head of cabbage, place it on a board and chop it into strips.
Also peel the washed carrots, grate them on a large-mesh grater, and mix in a deep bowl with cabbage strips.
Add bay leaves and peppercorns to the vegetables and stir. Pour vegetable or olive oil, apple cider vinegar over the snack and mix again. Sprinkle the vegetables with salt and sugar and stir.
Fill the prepared clean jars with pickled cabbage, compact them a little and close the lids. Leave the cabbage at room temperature for 2 days. Keep the workpieces in a cool place until required.

Instant pickled cabbage with vinegar and oil

Delicious, crispy and tender pickled cabbage that only takes a day to prepare. This recipe makes the cabbage spicy and makes a great addition to any dish.

Cooking time: 1 day.

Cooking time: 15 min.

Servings – 3.

Ingredients:

White cabbage – 1 kg.
Carrots – 2 pcs.
Granulated sugar – 1 tbsp.
Vinegar 9% – 2 tbsp.
Vegetable oil – 1 tbsp.
Garlic – 2 cloves.
Cloves – 2 pcs.
Allspice peas – 4 pcs.
Black peppercorns – 4 pcs.
Salt – 2 tsp.
Water – 250 ml.

Cooking process:

1. Shred the cabbage, squeeze it so that it releases the juice.

2. Grate the carrots on a coarse grater and place them in layers with cabbage in a pre-prepared bowl.

3. When half the container is full, add sugar and salt, garlic and spices.

4. Add the remaining vegetables, fill everything with vegetable oil.

5. Bring the water to a boil, turn it off and pour in vinegar, pour into the cabbage.

6. Leave the cabbage for 6 hours at room temperature, then place it in the refrigerator.

7. After another 15 hours in the refrigerator, the cabbage will be completely ready. Bon appetit!

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With garlic

You can prepare 8 servings of pickled cabbage for the winter in 19 hours.

Set of products for preparing snacks:

2.5 kg cabbage;
3 cloves of garlic;
3 small carrots;
0.5 tbsp. apple cider vinegar;
1 liter of clean water;
1/2 tbsp. white sugar;
1/2 tbsp. oils;
2 tbsp. l. salt.

Pickled cabbage with apple cider vinegar and garlic is made in this way:

Grind the garlic cloves using a press, after peeling them.
Rub the washed and peeled carrots through a large grater. Peel the washed cabbage from the top layers, chop into strips and mash with your hands to release the juice.
Pour water into a saucepan, add salt and sugar. Boil water over medium heat, stirring until sugar and salt are completely dissolved. Then pour in the oil and vinegar, stir well with a spatula.
Place the vegetables in a deep bowl, add hot brine, stir and leave to marinate for 1 day. Place the snack in jars, close the lids and place in the refrigerator or other cold place.

Delicious pickled cabbage in hot brine and vinegar

A very quick recipe for pickled cabbage. Just 4 hours after preparation, you can enjoy a wonderful snack: crispy, aromatic and incredibly tasty.

Cooking time: 4 hours.

Cooking time: 15 min.

Servings – 6.

Ingredients:

White cabbage – 1 piece (2-2.5 kg).
Carrots – 1 pc.
Granulated sugar – 6 tbsp.
Vinegar 9% – 2 tbsp.
Vegetable oil – 50 ml.
Salt – 2 tbsp.
Water – 1 l.

Cooking process:

1. Peel the cabbage from the top leaves, wash it and chop it into thin short strips.

2. We also peel and wash the carrots, grate them on a coarse grater and add them to the cabbage.

3. Mix the cabbage and carrots thoroughly.

4. Add salt and sugar to boiling water and stir.

5. Pour vegetable oil into the water and boil the mixture for about 2 minutes. Remove the marinade from the heat and pour vinegar into it.

6. Pour the still hot marinade over the cabbage, mix everything thoroughly and compact it.

7. Cover the cabbage and press it on top with a weight. Marinate the cabbage at room temperature for about 3 hours.

8. Before serving, stir the cabbage again and leave in the refrigerator for 15 minutes.

9. The cabbage is ready, bon appetit!

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With tomatoes

You can prepare pickled cabbage with tomatoes in 45 minutes.

To prepare the snack you will need:

200 g cauliflower;
3 small tomatoes;
1 tbsp. l. apple cider vinegar;
300 ml of drinking water;
3 branches of parsley;
1 clove of garlic;
1 tsp. sugar and salt;
hot pepper optional.

Guide to cooking pickled cabbage with tomatoes:

Start by preparing the vegetables. Divide the cauliflower into small florets, wash the tomatoes and cut them into halves. Sterilize the jar, put washed parsley, peeled garlic clove and hot pepper on the bottom.
Place all vegetables into a glass container. At this time, make the marinade by combining water, salt and sugar in a saucepan. Place the marinade on the stove and simmer for 1 minute. Pour vinegar into the marinade and stir well.
Pour the hot marinade over the vegetables and sterilize in a water bath for 15 minutes. Then seal the jar hermetically, turn it over and cover with a warm blanket. Send the workpiece to be stored in the pantry.

Pickled cabbage with apple cider vinegar, recipe with tomatoes.
Ready.

Storage methods

Cabbage marinated according to these recipes is prepared very quickly and is stored for quite a long time. Storage methods:

in a saucepan with a lid and in the refrigerator for several days;
in a glass jar with a nylon lid, which is kept closed in a cold place - up to 3 months;
in a sterilized jar under an iron lid - all winter and longer.

Important! For winter preparations, jars must be sterilized along with their lids. Iron lids with rubber bands and screw ones are suitable.

Undoubtedly, cabbage marinated with apple cider vinegar is a very tasty and versatile snack. Fruit vinegar gives it a piquant taste and a pleasant aroma. In addition, it makes the salad healthier than with vinegar essence.

With chili pepper

It will take 30 minutes to prepare 5 servings of pickled cabbage with chili pepper.

To prepare a spicy snack for the winter you will need:

1 kg cauliflower;
5 hot peppers;
1.5 liters of drinking water;
3 medium carrots;
3 sweet peppers;
5 tsp. apple cider vinegar;
5 tbsp. l. Sahara;
2 onions;
20 peas of allspice;
50 g regular salt;
15 buds of cloves.

Description of preparation of pickled cabbage with chili pepper:

Divide the washed cauliflower into small inflorescences.
Peel the washed peppers and carrots, chop the peppers into cubes, and chop the carrots into circles. Remove the skins from the onion, place on a board and chop into half rings.
Place the prepared vegetables one by one into clean jars. Place washed hot peppers, bay leaves, clove buds, allspice on top. Make the marinade by combining water, sugar and salt in a deep container.
Place the marinade on the stove and wait for it to boil. Pour boiling water over the vegetables and cover with lids. After 5 min. drain the water. Cover vegetables with hot marinade. Add 1 tsp to each jar. apple cider vinegar and roll up the lids.
Turn the jars over, wrap them in a warm blanket and cool at room temperature for several minutes. Move the preparations to a cool, dark place and store until winter.

Quick pickled cabbage with apple cider vinegar

A very easy recipe for pickled cabbage, which can be prepared in just half an hour and will be ready the next day. Adding ginger will add a spicy note to the cabbage, and will also add benefits to an already healthy dish.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings – 4.

Ingredients:

White cabbage – 2.8 kg.
Carrots – 1 pc.
Granulated sugar – 5 tbsp.
Apple vinegar – 150 ml.
Vegetable oil – 5 tbsp.
Garlic – 4 cloves.
Fresh ginger – 70 gr.
Bay leaf – 3 pcs.
Ground black pepper - to taste.
Salt – 3 tbsp.
Water – 1.5 l.

Cooking process:

1. Finely chop the cabbage, grate the carrots on a coarse grater and pass the garlic through a press. Cut the ginger into thin slices and mix all the ingredients.

2. For the marinade, add salt and sugar, vegetable oil, pepper and bay leaf to the water. Bring the water to a boil and cook everything for 6 minutes.

3. Remove the bay leaf and pour vinegar into the marinade. Remove the pan from the heat.

4. Pour the boiling marinade over the cabbage.

5. We crush it thoroughly.

6. Press the cabbage down with a weight and leave to marinate at room temperature until it cools completely.

7. Place the cooled cabbage in jars and leave it in the refrigerator for a day.

8. Finished cabbage will be stored for another month. Bon appetit!

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With apples

Preparing pickled cabbage with apples takes 60-70 minutes.

The basis	Marinade
400 g fresh cabbage	500 ml clean water
200 g apples	1/2 tsp. citric acid
200 g carrots	3 tsp. Sahara
2 tsp. salt
1 tbsp. l. apple cider vinegar

Pickled cabbage with apple cider vinegar and apples is made like this:

Chop the washed cabbage into strips on a board and place in a bowl.
Grate peeled and cored washed apples into the cabbage, stir well. Place the cabbage and apples in jars.
Pour water into a saucepan, add citric acid, vinegar, salt and sugar. Bring the marinade to a boil. Compact the ingredients and pour over the hot marinade. Place containers with snacks on the bottom of a pan with warm water and sterilize for 15 minutes.
Roll up the pickled cabbage and apples with screw caps, turn them over and cool in this position under a blanket. Store the workpieces in a cool, unlit place.

How to marinate cabbage with vinegar, oil, carrots and garlic?

A fresh, spicy take on pickled cabbage. It is somewhat reminiscent of the famous Korean cabbage, but has a more pronounced sourness.

Cooking time: 12 hours.

Cooking time: 30 min.

Servings – 6.

Ingredients:

White cabbage – 1.2 kg.
Carrots – 1 pc.
Granulated sugar – 2 tsp.
Vinegar 9% – 50 ml.
Vegetable oil – 100 ml.
Garlic – 3 cloves.
Coriander – 1 tsp.
Ground white pepper – ½ tsp.
Ground red pepper – ½ tsp.
Cumin – ½ tsp.
Salt – 1 tsp.

Cooking process:

1. Cut the washed cabbage leaves into large pieces.

2. Salt the cabbage, sprinkle with sugar, mix and rub with your hands until juice appears.

3. Cut the carrots into thin strips, grate the garlic and mix everything.

4. Heat the frying pan over high heat, add vegetable oil and heat it for 30 seconds.

5. Add coriander, pepper and cumin to the oil, mix. Add the mixture to the carrots and mix well.

6. Pour the carrots into the cabbage, add vinegar and mix everything with your hands.

7. Cover the cabbage with a plate and press down with a weight. Let the cabbage marinate at room temperature for about 12 hours. Bon appetit!

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With champignons

It will take 60 minutes to prepare 6 servings of pickled cabbage with champignons.

List of products for preparing snacks:

700 g broccoli;
700 g frozen or fresh champignons;
100 ml apple cider vinegar;
30 g salt;
80 g white sugar;
15 peas of allspice.

Steps for preparing pickled cabbage with champignons:

Divide the washed broccoli into small florets. Chop frozen or fresh champignons into slices after washing.
Boil water in a saucepan or saucepan, put broccoli in it and boil for 3-4 minutes.
Remove the broccoli with a slotted spoon, place the mushrooms in boiling water and cook for about 10-15 minutes. Make the marinade. To do this, pour water into a separate pan, boil, stir in salt, sugar, vinegar and pepper.
Prepare 3 glass jars with a volume of 750 ml. Place mushrooms and cabbage in jars, pour hot marinade over them and seal with screw caps. Turn the pieces over onto the lids, wrap them in a woolen scarf and cool for a few minutes. Instead of champignons, you can use oyster mushrooms in the recipe.

Beijing pickled cabbage

You can make 10 servings of pickled Chinese cabbage 7 days in advance.

To create blanks you will need:

500 g of Chinese cabbage;
500 ml of clean water;
100 ml apple cider vinegar;
20 g salt;
40 ml of any oil;
2 peppercorns and a bud of cloves;
30 g white sugar;
2 laurel leaves.

Cooking Guide for Pickled Chinese Cabbage:

Wash the cabbage, chop into 4 parts and remove the stalk. Chop the cabbage into thin strips, place in a deep bowl, sprinkle with salt, mix and lightly mash.
Cover the cabbage with film and leave for 4-5 hours.
Wash several jars and screw caps together with baking soda in warm water. Place a pan of water on the fire and place a special ring on top. When the water boils, place the jars with the neck down in the ring and sterilize for 10 minutes. over the steam. Boil the lids for 3 minutes.
Place Chinese cabbage in jars. Pour water into a separate pan and place over medium heat. When the water boils, add apple cider vinegar, sugar, bay leaves, peppercorns and salt. Boil the contents of the pan for about 5 minutes. Pour the prepared hot marinade over the cabbage. It is important not to add marinade to the very edge; there should be 1 cm left.
Heat the oil over low heat to 50-70°C, pour it over the Chinese cabbage and immediately close the lids. Turn the containers over, wrap them in a blanket and cool for a few minutes. Send the workpieces for storage in a cool place.

Classic recipe

The most affordable recipe in terms of price and preparation time. This is how our grandmothers made cabbage with sugar and vinegar.

The following products will be needed:

white cabbage - 2 forks;
sweet carrots - 2 pcs.;
sugar - 1/3 cup;
salt - 3 tablespoons;
apple cider vinegar 6−9% (if you like something more acidic, choose 9%) — ½ cup;
vegetable oil - 1 cup;
boiled water (chilled) - 0.7 l or 2.5 glasses.

Cooking process:

Wash the green cabbage, remove the top leaves and remove the stalk. Divide in half and chop finely into long strips. Place in a deep, large container such as a large saucepan or basin to mash everything well.

Carrots need to be grated on a coarse grater or cut into thin strips as for a Korean salad. Mix carrots with cabbage.

Take a little salt (half of what was prepared for the dressing) and grind it with the vegetables. Salt is needed so that the vegetables release juice faster and soften better. Next, knead the products with your hands for about 10 minutes until the juice is released and the cabbage becomes soft.

The marinade needs to be cooked on the stove. Take a small saucepan, pour 0.7 liters of water and mix the remaining ingredients in it: sugar, salt, butter. Put on the fire and, after bringing the marinade to a boil, add apple cider vinegar to it.

While the marinade is hot, immediately pour over the preparation and stir. To ensure the marinade covers the entire salad, place a large flat plate on top. If it stubbornly slides to one side, place a weight on the plate (a jar of water will do).

Leave everything for 5-6 hours to soak right in the kitchen. You can put it in the refrigerator after the vegetables have marinated. This salad can be stored for 2 weeks in a cool place.

Here are some useful tips to ensure the salad turns out delicious:

Any greens will do - parsley, dill, cilantro. It seems like a handful of herbs, but the taste will change, and the salad itself will be more aromatic;
red and yellow bell peppers will add piquancy to the cabbage;
you can chop Chinese cabbage, it tastes very much like lettuce leaves, which will give your dish a spring note;
sesame and flax seeds will enrich cabbage with vitamins and unusual taste;
If you have sesame paste (urbech), then add just one tablespoon, the taste will be very interesting.

With added rice

It will take 100 minutes to prepare 4 servings of pickled cabbage with rice and vegetables.

A set of ingredients for creating blanks:

300 g cabbage;
100 g steamed rice;
40 ml apple cider vinegar;
80 g carrots;
80 g white onion;
200 g tomatoes;
3 g salt and sugar;
5 garlic.

Pickled cabbage with apple cider vinegar and rice is made according to these instructions:

Wash and peel the vegetables under running water. Chop the onion into half rings, carrots and tomatoes into small cubes, cabbage into thin strips. Chop the garlic cloves into small pieces.
Heat the oil in a frying pan. Fry onions and carrots until soft. Add shredded cabbage to the fried vegetables, stir and cook covered over low heat for about 15 minutes, stirring occasionally with a spatula.
Add the tomatoes to the fried ingredients, stir and continue simmering for another 15 minutes. Rinse the steamed rice, add it to the vegetables along with salt and sugar, mix thoroughly. Add chopped garlic to the appetizer, stir and cook for 20 minutes. over moderate heat.

Pour vinegar into the contents of the frying pan. Simmer the ingredients for 2 minutes, then distribute into sterilized jars and seal tightly with screw caps. Cool the workpieces and store them in the cellar.

With the addition of beets

You will need to allocate about 19 hours to marinate cabbage with beets. The ingredients are indicated for preparing 6 - 7 servings of cabbage.

Necessary ingredients for the dish:

2 kg cabbage;
250 g beets;
5 cloves of garlic;
5 pieces. black peppercorns;
1 laurel leaf;
1 liter of filtered water;
3 tbsp. l. granulated sugar;
3 tbsp. l. table salt;
150 ml apple cider vinegar.

Step-by-step instructions for pickling cabbage with beets:

Remove damaged and dirty leaves from the head of cabbage, rinse the head of cabbage under running water and allow excess moisture to drain. Cut the cabbage into square pieces about 4 cm on a side.
Wash the beets in the same way and remove the skins with a sharp knife. You can grind beets with a large-mesh grater. Peel the garlic cloves and divide each into large pieces.
For the marinade, pour the required amount of filtered water into a saucepan, add table salt and sugar, add peppercorns and bay leaves. Send the mixture to the burner with maximum heat and wait until it boils. Cook the marinade for 10 minutes, then turn off the stove and pour in the apple cider vinegar.
Place cabbage, beets and garlic in layers in pre-washed and sterilized containers. Pour the hot marinade over the vegetables and screw on the lids. Place the containers under a blanket and let them cool overnight. After this, move the containers to a cool, dark place for storage.

With dried fruits

Preparing pickled cabbage with dried fruits will take 19 hours. The ingredients should be enough for 7 - 8 servings.

Required set of ingredients for marinating:

1 kg cabbage;
1 onion;
1 apple;
1 carrot;
1 clove of garlic;
100 g raisins;
100 g dried prunes;
100 g dried cranberries;
2 tbsp. l. table salt;
500 ml filtered water;
1/3 tbsp. granulated sugar;
1/2 tbsp. refined oil;
1/2 tbsp. apple cider vinegar;
3 laurel leaves.

Pickled cabbage is made with apple cider vinegar and dried fruits as follows:

Remove dirty and damaged leaves from the cabbage and cut it into strips using a special knife. Transfer the cabbage to a bowl, add 1 tbsp. l. salt and mash with your hands. Also peel the onion and chop it into half rings. Wash the carrots in running water, remove dirt with a vegetable peeler and rub through a large-mesh grater.
Add carrots and onions to the cabbage. Wash the apple and rub it into a bowl of vegetables using a large grater. Wash all dried fruits. Cut the prunes into smaller pieces and place them in a bowl along with the raisins and cranberries.
To make the marinade, pass the required amount of water through a household filter and pour into the pan. Place the container on the stove with high heat, add the remaining salt, granulated sugar, pour in the oil and put in the laurel leaves. When the marinade boils, remove it from the heat, add vinegar and mix thoroughly until the dry ingredients are completely dissolved.
Pour the hot marinade over the cabbage with dried fruits, cover the container with a lid and leave to marinate for 24 hours. During this time, sterilize the jars in the oven or in a steam bath. Place the pickled cabbage in containers, close them with lids and store them in the cellar or pantry.

How to pickle cabbage

Juicy varieties of cabbage are most suitable for pickling. It is customary to cut it into thin pieces. This way the vegetables will marinate faster and more evenly. After cutting, the cabbage should be thoroughly rubbed with your hands so that the vegetable mass decreases in volume and the necessary juice is released.

Recipes for this preparation are different. The classic recipe contains only carrots and cabbage itself. In addition, you can add the following ingredients to the salad:

garlic cloves;
red beets;
favorite spices;
a variety of greens;
onion.

In addition to the listed components, you must prepare a marinade. It consists of water, salt, granulated sugar, sunflower oil and vinegar. It is boiled and immediately filled with jars filled with vegetables. You can also use chilled marinade. It is used in cases where cabbage can stand and marinate for a long time. If you want to eat salad in the near future, it is better to use the first method. The salad is stored in a cold room. Greens and vegetable oil are added to the finished cabbage before use. You can also prepare more complex salads based on it.

With the addition of bell pepper

It will take 5 – 6 hours to marinate cabbage with bell pepper.

Required ingredients for marinating:

1 kg cabbage;
1 carrot;
1 red bell pepper;
4 cloves of garlic;
600 ml oxen;
60 g granulated sugar;
1 tbsp. l. table salt;
70 ml apple cider vinegar;
70 ml refined oil;
3 bay leaves;
3 dried clove buds;
5 pieces. allspice in peas;
10 pieces. black peppercorns.

Step-by-step instructions for marinating cabbage with sweet peppers:

Prepare the cabbage by removing damaged leaves. Rinse the head of cabbage and allow excess water to drain. Using a sharp knife, finely chop the cabbage. Wash the sweet peppers, halve them and remove the seeds. Cut off the partitions with a knife and chop the pepper into thin strips.
Remove any remaining dirt from the washed carrots with a vegetable peeler and pass through a large-mesh grater. Peel the garlic cloves and press them through a press or rub them through a grater with the smallest mesh. Place all prepared vegetables in a bowl and mix.
Filter the required amount of water using a household filter and pour it into the pan. Place it on the stove over medium heat and add granulated sugar and table salt. Also add dry clove buds, all the peppercorns, bay leaves and boil the mixture until the dry ingredients dissolve. After removing the pan from the heat, pour in the apple cider vinegar and oil and stir.
Pour the hot marinade over the vegetables, mix and place in steam-sterilized jars. Close them with nylon lids and put them in the refrigerator. The minimum marinating time for cabbage will be 5 – 6 hours.

Ready.

Dish with aromatic garlic

Despite the fact that this recipe differs only in the addition of garlic, the finished salad has a completely different taste. In this recipe, garlic is added to cabbage with vinegar.

Ingredients:

white cabbage - 1 pc.;
medium carrots - 1 pc.;
5 cloves of garlic;
1 liter of boiled water;
sugar - ½ cup;
vegetable oil ½ cup;
2 tablespoons salt;
apple cider vinegar 6% - 1 glass;
black pepper (peas) 5 pcs.;
favorite spices;
Bay leaf.

Step-by-step preparation: Let's start with the marinade. Pour water into a saucepan and put on fire, pour in spices: salt, pepper, sugar, bay leaf and other seasonings to taste.

While the water is boiling, chop the head of cabbage as in the previous recipe. Peel and grate the carrots and add to the cabbage.

After the water with spices has boiled, pour vinegar and finely crushed garlic into it. Wait a minute and remove from heat. Strain the marinade through a fine sieve or cheesecloth and pour over the prepared vegetables. Mix everything with vegetable oil. Place the load so that the marinade completely covers the salad. After two days, the salad can be eaten.

If you want to make such a salad for the winter, sterilize the jars with lids, pack the cabbage and carrots into the jars and gradually pour in the hot marinade. You can roll up with regular screw or rubber caps. You need to store the jars in a cool place (a cellar or refrigerator will do).

For those who are not afraid of additional hassle, there is a little secret on how to make such a salad even tastier.

Instead of adding vegetable oil directly to vegetables, heat the oil in a frying pan until simmering. Place chopped garlic and coriander on the vegetables and pour hot oil directly onto this mixture. Stunning aroma guaranteed!

With horseradish

You can marinate cabbage with horseradish in 40 minutes.

The following ingredients can be used to make 8 servings of cabbage:

1 head of cabbage;
2 – 3 carrots;
1 horseradish root;
150 ml apple cider vinegar;
1 liter of water;
4 cloves of garlic;
2 tbsp. l. table salt;
1/2 tbsp. granulated sugar;
1/2 tbsp. refined oil;
4 dried clove buds;
2 laurel leaves;
5 pieces. black peppercorns;
1/2 tsp. ground pepper.

Pickled cabbage with apple cider vinegar and horseradish is made as follows:

Cut the washed cabbage without the top leaves into thin strips with a sharp or special knife. Also rinse and remove dirt from the carrots and rub them through a Korean carrot grater. Peel the horseradish root with a vegetable peeler and chop into thin strips.
Place the vegetables with horseradish in a bowl and press, press the garlic through a press and add ground pepper. Mix the ingredients. For the marinade, filter the water and pour it into a saucepan or saucepan. Lay out the laurel leaves, all the peppercorns, dry clove buds, add salt and granulated sugar and place on the burner. When the marinade boils, cook it for 3 - 4 minutes.
Pour vinegar and oil into the marinade and stir thoroughly. Place the vegetables in sterilized jars and pour the hot marinade over them. Cover the jars with a thick cloth and allow to cool completely, then store in a dark place.

Beijing style

Peking cabbage with apple cider vinegar for spicy lovers. The salad can be stored for no more than two weeks in the refrigerator. Although it definitely won’t stay with you for that long.

Ingredients:

1 fork of Chinese cabbage;
2 pcs. bell pepper (take bright colors);
1 chili pepper;
2 tablespoons salt;
sugar - 100 gr.;
½ cup vinegar (6% apple cider vinegar);
liter of water.

Cooking method:

Wash the Pekinka, dry it with a kitchen towel, and finely chop it. Remove seeds from bell peppers and cut into strips.

Marinade. While all the ingredients are boiling in a saucepan, add finely crushed chili pepper to the vegetables and pour the hot marinade over everything. The salad should sit for 1.5 hours, after which you can try it.

Hello, dear readers of the magazine! Today we’ll look at how to prepare delicious crispy pickled cabbage with vinegar. Let's find out how to marinate it correctly so that the vitamins are preserved, and how to prepare 5 original versions.

Pickled cabbage, unlike salted cabbage, is filled with marinade and vinegar. The marinade is prepared separately, it can be hot or cold.

There are 3 methods of marinating:

fast - pour marinade for several hours, it can be eaten on the same day;
hot - poured with hot marinade and sealed in jars for the winter;
cold - pour cold marinade and put it in a cool place for storage, cook a little longer.

Let's look at a step-by-step classic recipe for hot pickling for the winter. This method will allow the cabbage to marinate very quickly. We will pour hot brine over it, but it will not be boiled and soft, it will remain elastic and crispy, it will turn out juicy and moderately sour and salty.

Pickled red cabbage

It will take 30 minutes to marinate the red cabbage.

From the following set of products you can make 13 - 15 servings of the dish:

5 – 6 kg of red cabbage;
3 cloves of garlic;
1 tbsp. l. table salt;
1/4 tsp. ground pepper;
1.5 liters of water;
2 tbsp. l. granulated sugar;
3 dried clove buds;
500 ml apple cider vinegar.

Step-by-step process for pickling red cabbage:

Wash a large red head of cabbage and dry it with napkins. Remove damaged leaves and divide the head of cabbage in half. Cut the stalk and chop the cabbage into small strips.
Peel the garlic and cut each clove into 2 parts. Add them to the cabbage and mix, adding ground pepper and table salt. Filter the water through a household filter and pour it into a saucepan. Place on low heat and add dry clove buds. Add sugar and bring the mixture to a boil, stirring with a spoon to dissolve the sugar faster.
Turn off the heat and add vinegar. Fill steam-sterilized jars with cabbage, pour in the hot marinade and cover with gauze. Leave the preparations in this form for 3 days. After this time, close the workpieces with nylon lids and store them in the refrigerator or on the balcony if the temperature outside is low.

Ready.

Homemade pickled cabbage with vinegar and garlic

Light sweet and sour pickled cabbage is never out of place on the table. This crispy snack is prepared quickly, easily and at any time of the year, and adding garlic to the recipe ensures that the taste will be interesting.

Cooking time: 14 hours.

Cooking time: 15 min.

Servings – 6.

Ingredients:

White cabbage – 3 kg.
Carrots – 0.5 kg.
Granulated sugar – 1 tbsp.
Vinegar 6% – 1 tbsp.
Vegetable oil – 1 tbsp.
Garlic – 4 cloves.
Salt – 2 tbsp.
Water – 0.5 l.

Cooking process:

1. Finely chop the cabbage, chop the carrots on a grater, and pass the garlic through a press.

2. Mix all ingredients. Next, we proceed to the marinade: add salt and sugar to the water, pour in the oil, bring the mixture to a boil and add vinegar.

3. Pour the marinade into the cabbage, compact it and leave it to cool under pressure overnight.

4. Place the cabbage in jars and refrigerate for a few more hours.

5. Pickled cabbage is ready. Bon appetit!

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Useful tips and tricks

Basic tips for preparing winter snacks:

It is recommended to marinate cabbage in enamel, glass or plastic containers.
Not only white cabbage, but also cauliflower, red cabbage and broccoli are suitable for preparing snacks.
You can add cumin, turmeric, coriander, dried dill, paprika, pink or white pepper to cabbage.

Cabbage pickled in apple cider vinegar is a crunchy and healthy winter snack. It can be served on a daily or holiday table. It goes well with boiled rice and mashed potatoes.