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.

Hot pickling cabbage

You can pour hot instant brine over the cabbage with the addition of ingredients as:

Fresh carrots, chopped into strips;
Salt – coarse, without additives, rock salt;
Caraway;
Dried dill seeds;
Hot (hot) chili pepper;
Juniper fruits (dried);
Bulgarian sweet pepper;
Coarsely ground coriander;
Fresh garlic cloves;
Dried herbs - basil, thyme, rosemary, a mixture of Italian or Provençal herbs;
Turmeric and sweet ground paprika - to add color;
Granulated sugar – regular white and cane (brown);
Fruit or lemon juice;
Apples of the Antonovka variety;
Table or fruit vinegar;
Stems of fresh or dried herbs;
Sunflower oil;
Chopped beets.

Of course, it is not advisable to use all these products at once, but by combining spices and seasonings, you can choose the optimal recipe for preparing snacks for the winter.

Hot pickling cabbage preparation :

To make the cooked cabbage recipe with hot brine and oil tasty, you will need the simplest products and a minimum of spices. It is enough to choose the right type of cabbage, chop it into thin and long strips, and do the same with fresh carrots.

To prepare the correct marinade, in boiling water you need:

Dissolve salt and granulated sugar, add seasonings.
When removing the brine from the stove, vinegar or lemon juice is poured into it, if the recipe requires it, and you can pour in the prepared vegetables.
A heavy press is immediately installed, and the step-by-step method for a quick cabbage recipe is almost ready.

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!

Cooking sweet cabbage "Provencal" in 2 hours - you'll lick your fingers

Sweet cabbage "Provencal" will be ready as soon as the marinade has cooled. A delicious juicy salad will delight you and your guests. The taste is to die for!

Compound:

cabbage – 2-3 kg;
carrots – 2 pcs.;
head of garlic – 1 pc.;
water – 1 liter;
salt – 2 tbsp. l.;
sugar – 200 g;
vinegar 9% - 125 ml;
vegetable oil – 170 ml.

Cooking step by step:

The cabbage is finely shredded into an enamel bowl. Carrots rub here too. Garlic is passed through a press. The mixture is stirred.
The marinade is being prepared. Water and sugar are mixed. It gets salty. Oil and vinegar are added. Bring to a boil.
The marinade is poured evenly into the cabbage.
Oppression is put in place. After 2 hours, the salad is ready to eat. Quick and easy, isn't it?

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.

Recipe for crispy cabbage in jars with iron lids

If the harvest is successful, but the vegetable is cracking or poorly stored (there is no suitable room), then it is better to prepare it for the winter in jars, rolled up under iron lids. This twist will help preserve the product for later use as an appetizer, an ingredient in salads, for cabbage soup, borscht, and baking.

By the way, I personally prefer to stew pre-pickled vegetables for pies, adding only tomato paste. This makes it easier to guess with salt, sugar, spices, and the vinegar included in the marinade ensures that the filling retains its shape. It will never fall apart or become an unappetizing mess.

For one three-liter jar you will need:

Cabbage – 1 large head (about 3 kg)
Carrots – 400 g
Sugar – 2 tbsp.
Salt – 1.5 tbsp.
Vinegar essence – 1 dessert spoon (can be replaced with 0.5 tbsp. 9% solution)
Acetylsalicylic acid – 2 tablets (if you are categorically against the use of drugs during preservation, you can skip it)
Bay leaf – 1 pc.

Wash the head of cabbage, remove the top leaves, chop it with a special board with blades, you can use a regular knife.

We peel the carrots, rinse them, grate them with a grater or use the attachment on an electric meat grinder.

Mix the vegetables, add the bay leaf, chopped by hand.

We sterilize the jar over steam, fill it with food, add salt, sugar, vinegar, and acetylsalicylic acid tablets (it will prevent fermentation).

Using a knife we make a puncture to the bottom.

Boil water, carefully fill the jar to the top, periodically using a knife to make punctures on the sides to remove air.
We roll up the jar, turn it over, wrap it for two or three days, store it in a cool place (pantry, cellar).

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.

Korean cabbage in large pieces (new recipe) - very tasty

Pickled cabbage is a quick and easy appetizer. The Korean recipe involves the use of seasonings and spices. Collect them in a mortar and pound. Or take a ready-made spice mix “For Korean salads”.

Compound:

white cabbage – 1 head;
carrots – 3-4 pcs.;
heads of garlic – 2 pcs.;
ground pepper - black and red to taste;
sugar - half a glass;
vinegar 9% - half a glass;
salt – 2 tbsp. l.;
sunflower oil - half a glass.

How to cook:

Cabbage is cut into large pieces. The head of cabbage is divided into 2 parts. Each part is cut into halves. Then each half into another 4-5 parts. The slices are placed tightly in an enamel pan.
Carrots are passed through a grater. Place a second layer on top of the cabbage in the pan.
Top with a generous sprinkle of ground black and red pepper.
The next layer is garlic. The teeth are cut into slices and placed in the top layer. Your saucepan does not allow you to lay out all the ingredients in 4 layers? Repeat layers again. The fifth layer will be cabbage again. Next - according to the list (carrots, ground pepper, garlic).
For the marinade, mix a liter of water with vinegar, salt and oil. Bring to a boil. Pours into cutting vegetables.
There is oppression at the top. The salad remains to infuse for 2 days. After this time, the awesome cabbage is ready to eat. For storage, it is convenient to put the salad in jars and store in the refrigerator.

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.

Instant cabbage (ready in 24 hours)

It happens that you need to prepare a delicious snack very quickly. And there are suitable recipes. In just a few minutes you will prepare the ingredients and put the cabbage to pickle. In just 24 hours, a delicious crispy snack will be on the table - both a salad and a side dish for barbecue.

Recipe with ginger (hot pickle)

The moderately sharp and piquant taste of ginger will add unique notes to the finished product. For a separate flavor tone and unique sweetness, add bell pepper to the color scheme of the salty salad.

A set of ingredients for this recipe:

1 head of cabbage;
70 g ginger root;
2 bell red peppers;
200 g carrots;
4 cloves of garlic;

Preparation:

Washed and peeled vegetables are finely cut into strips. The ginger is cut into slices using a vegetable cutter.

The resulting cuts are placed in a container where they are mixed evenly.

Add to 1.5 liters of water:

salt – 3 tbsp. l.;
sugar – 5 tbsp. l.;
ground black pepper – 0.5 tsp.

The resulting brine is boiled for 4-5 minutes, after which the fire is turned off, 100 ml of vinegar is added to the liquid and mixed thoroughly.

Vegetables are covered with hot marinade until completely immersed.

A pressure is placed on top of the cabbage until it cools.

The prepared product is kept for 24 hours before use. Shelf life in the refrigerator is one month.

With grapes (honey pickle)

The appetizer is wonderful without exaggeration. You can cook cabbage with grapes all year round. Clarification: the recipe uses fresh basil. This is not an accident. With basil, the appetizer turns into an extraordinary dish.

What to take for the recipe:

white cabbage – 2 kg;
grapes – 1 kg;
carrots – 200 g;
basil – 100 g;
water – 1 l;
salt – 15 g;
honey – 100 grams.

Step-by-step cooking recipe:

Cabbage and carrots are chopped into thin strips. Basil is finely chopped.
Sliced cabbage and carrots are placed in jars, sandwiched with grapes and basil.
The marinade is being prepared. Water is added and mixed with honey. Bring to a boil. Poured into jars.
The jars are placed in a cup and covered with gauze. Leave at room temperature for 24 hours.

Dish with horseradish and garlic

Day-old cabbage, which requires garlic and horseradish to prepare, is served in small portions as a savory appetizer. Use fresh horseradish root. Horseradish is scrolled through a meat grinder. To prevent burning your eyes and nasopharynx, a plastic bag is secured to the meat grinder with an elastic band. The finished mixture goes straight into the bag.

The brine is prepared standard with seasonings and vinegar, and for the filling you use:

2 kg head of cabbage;
1 PC. large carrots;
1 bunch of dill;
a bunch of parsley;
5 cloves of garlic;
2-3 tbsp. l. grated horseradish.

The recipe is simple:

Finely chopped greens and shredded cabbage are mixed with carrots, chopped on a coarse grater.
They add garlic mashed in a garlic press and grated horseradish.
The slices are placed in a large container of 5-6 liters and 1 liter of hot brine is poured.
Infuse for a day at room temperature. This pickling can be stored in the refrigerator for a long time and has a sharp, unusual taste.

With beets, peppers and dill (recipe for 1 kg of cabbage)

Cabbage with beets turns out a pleasant pink color. It’s easy to take out a jar, season the salad with vegetable oil and serve. To bring the recipe to life, you will need a little effort and 24 hours of exposure.

Compound:

white cabbage – 1 kg;
bitter capsicum – 5 g;
garlic cloves – 10 g;
dill greens – 10-15 g;
beets – 1 pc.;
carrots – 1 pc.

For brine, take 1 tablespoon of coarse table salt per 1 liter of water.

Cooking steps:

The cabbage is peeled and cut into large pieces. Places in an enamel pan or bucket.
Beets and carrots are chopped or grated. Added to cabbage. Garlic and finely chopped dill are also introduced here through a press. Everything gets mixed up. Filled with brine. Quickly, do you agree?
Cover with gauze. Keep for 24 hours at room temperature until done. Then it is stored in the refrigerator.

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.

Home-style assorted - recipe for sauerkraut in pieces

This recipe for preparing delicious and aromatic cabbage is especially popular in Bulgaria. Here it is loved and appreciated, and is made in almost every family. Moreover, the finished snack, after cooking, stands in the cellar or in another cool place until spring.

What you will need:

One and a half kilograms of white cabbage.
3 carrots.
3 cloves of garlic.
2 bay leaves.
15 black peppercorns.
One sweet bell pepper.
6 small green tomatoes.
One red chili pepper.
Dry dill – 4 inflorescences.
6 tablespoons of salt for brine per 3 liters.

How to cook

We wash and sterilize a three-liter jar, place peeled and cut into slices garlic cloves, whole peppercorns, and dry dill inflorescences on the bottom.

Cut the cabbage into large pieces (they should slide effortlessly into the neck of the jar), similar to cubes. Fill the jar 2/3 full.

Wash the pepper, cut it into two parts, remove seeds, stems, white films, and wash again. Place on top of the cabbage.

Wash the tomatoes and place them on the peppers.

Place round pieces of carrots between the tomatoes. The free space can be filled with cabbage, we also put it on top.

Dissolve salt in water and pour cold marinade into a jar of vegetables. Cover with a nylon lid and leave in a cool place for 10 days. After which you can try the finished snack.

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.

Spicy cauliflower - the best recipe at home

Spicy, delicious cauliflower is a must have on your holiday table. The snack will go with a bang! Read the best recipe and repeat it in your kitchen step by step.

Compound:

cauliflower – 1 kg;
carrots - 2 medium root vegetables;
garlic cloves – 5 pcs.;
water – 1 liter;
sugar – 1 tbsp. l.;
salt – 2 tbsp. l.;
vinegar 9% - 100 ml;
vegetable oil – 50 ml;
ready-made seasoning for Korean salads – 1 packet.

How to cook step by step:

Cauliflower is disassembled into small inflorescences. The carrots are grated through a Korean grater. Garlic is cut into circles.
Water is boiling in a saucepan. Cabbage is thrown into it and boils for 5 minutes. It is pulled out onto a sieve. All water should drain.
A hot marinade is being prepared. Water is mixed with salt and sugar. Vinegar and oil are added. Bring to a boil.
All the chopped vegetables are placed in a cup. Sprinkled with seasoning. Pour in hot marinade. Stirs. Leave at room temperature until cool. Keep in the refrigerator for 6 hours.

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.

Very quick homemade pickled cabbage

Pickled cabbage is always a triumph of taste and benefits. It’s very tasty and quick to take the jar out of the refrigerator and put it in a salad bowl. Here's a fragrant appetizer for a holiday or an ordinary dinner. Cabbage soup and solyanka are prepared with pickled cabbage. Instant recipes won't waste your precious time. A few minutes spent in the kitchen will fully reveal your culinary talent.

Cabbage sourdough with apples (sweet and sour taste)

The use of sour and sweet and sour apple varieties gives the cabbage brine an additional flavor. The pulp of the fruit, aged in marinade in combination with crispy cabbage leaves, leaves a pleasant aftertaste.

Product set:

large apples, sour or sweet and sour – 5-6 pcs.;
white cabbage – 2 kg;
carrots – 6 pcs.;
sugar – 125 g;
table salt – 1 tbsp. l.;
sunflower oil - 150 g;
water – 1 l;
vinegar – 60 ml.

Prepare pickled cabbage with apples according to the following sequence:

Peeled apples and carrots are grated. The cabbage is chopped into strips. Everything is thoroughly mixed and packed tightly into a 3 liter jar.
The marinade of water, salt, sugar and vegetable oil is brought to a boil. Vinegar is introduced. Stirs. Hot marinade is poured into the cabbage in a jar. After cooling, the workpiece is put into the refrigerator for 12 hours.

Marinade with vegetable oil

One of the ingredients of the snack is vegetable oil. Oil allows you to use cooked cabbage as a separate dish. To prepare a quick snack, you need the following ingredients:

carrots – 4 pcs.;
cabbage forks - 1 pc.;
black pepper – 50 peas;
garlic – 4 cloves;
sugar – 2 tbsp;
salt – 4 tbsp. l.;
vinegar essence 70% - 4 tbsp. l.

These proportions are for 10 servings. Amount of products per 3 liters of brine.

The recipe will take 1 hour. Preparation steps:

Cabbage and carrots are cut into cubes. Pepper and garlic are placed at the bottom of the jar.
Boiled water at room temperature is poured into the jar. After this, the water is poured into the container. In this way, the amount of liquid for the marinade is determined.
Salt and sugar are added and the water boils.
The boiled brine is removed from the stove. Vinegar and oil are poured there. The hot marinade is poured into a jar. An oil that has a sunflower scent is suitable for this recipe.

With tomatoes

Lightly salted tomatoes with cabbage are used as a vegetable side dish for meat and fish dishes. A good seasoning for boiled potatoes. Cabbage is cooked with vinegar, in its own juice. By observing the proportions, the recipe can be used for different quantities of the finished product.

Components calculated for 1 liter jar:

tomatoes – 4 pcs.;
cabbage – 0.5 kg;
bell pepper – 1 pc.;
medium carrots – 1 pc.;
onion – 1 pc.;
bay leaf – 4 pcs.;
coriander – 0.5 tsp;
salt – 1 tsp;
sugar – 20 g;
vinegar – 10-15 ml;
sunflower oil – 20 g.

Prepared in the following sequence:

Lightly salt and mash the shredded cabbage and carrots. Bell peppers are cut into strips, and onions are cut into half rings. Tomatoes are cut into rings.
Vegetables prepared in this way are mixed in one bowl. Salt and sugar are also poured in there. Coriander, vinegar and vegetable oil are added to the cup. The mixture is thoroughly mixed.
Cabbage is placed in layers in a dry jar. Between them are tomato rings, 1 bay leaf each.
The jar is hermetically sealed with a lid. Place in the refrigerator for 3 days. After 72 hours, a quick, interesting appetizer for any meal is ready.

A variation of cooking with apple cider vinegar

Queen Cleopatra drank apple cider vinegar and water on an empty stomach. The solution helps speed up metabolism. It also improves the taste of dishes prepared with it.

Cabbage with apple cider vinegar is prepared as follows:

In an enamel bowl, thin cabbage straws with coarsely grated carrots are kneaded with your hands. Until juice forms. Let it sit while the marinade is being prepared.
For the marinade, take 700 ml of water. Added: salt, sugar, sunflower oil. The pan is placed on the fire. The mixture is brought to a boil, after which apple cider vinegar is added. The container is removed from the heat.
Cabbage and carrots are covered with hot marinade. A plate of smaller diameter is placed on top, and pressure is installed. For complete cooking, it is enough to wait 6 hours. During this time, the snack will cool down and put in the refrigerator.

This dish includes:

white cabbage – 2 kg;
carrots – 2 pcs.;
table salt – 4 tsp;
granulated sugar – 100 g;
water – 700 ml;
apple cider vinegar – 100 g;
vegetable oil – 1 tbsp.

It is advisable to cool before serving. This will improve the taste of the snack.

Combination of cabbage and turmeric

Bright yellow powder from the herbaceous ginger plant - turmeric. The spice will change the color and taste of the cabbage snack.

Products for shredding:

1 kg cabbage;
1 carrot;
1 clove of garlic;
1 bell pepper;
50 mg refined oil;
1 tsp. turmeric;
5 pieces. carnations;
1 tsp. allspice;
4 laurel leaves.

Ingredients for brine:

water – 0.7 l;
9% vinegar – 100 ml;
granulated sugar – 100 g;
salt – 45 g.

Before pickling, vegetables are washed and peeled. Further preparation:

Cabbage is cut into large pieces. Carrots are grated on a Korean grater. The pepper is cut into even strips. The garlic is not crushed, it is crushed into thin slices.
The cuttings are mixed. Cloves, laurel and allspice are added. Oil is poured on top and turmeric is added.
Salt, sugar, vinegar are added to the water. The boiling brine is immediately poured into the cabbage. The instant snack is ready in 24 hours.

Selection and preparation of ingredients

To prepare for the winter, you need to take white cabbage of late varieties, as it can be stored for a long time. Suitable varieties are not spherical in shape, but flattened on top. Such heads of cabbage usually have succulent leaves that release juice and quickly ferment. The plug must be tight, undamaged, and free of rot. Before pickling, you need to not only wash the cabbage, but also remove the top green leaves. Only white juicy leaves are used for cooking. The cutting can be different: the head of cabbage is cut into 4–6 parts (if the fork is small), into large pieces or into thin strips. For fine cutting, you can use a food processor, shredder or a special economy knife.

Vegetables and herbs should also be fresh, not limp, not rotten. Garlic cloves need to be peeled and chopped. Depending on the recipe, the garlic is cut into thin slices, small pieces, or crushed using a garlic press.

Find out about the effects of pickled cabbage on human health.

Cabbage marinade always contains table vinegar (9%) or vinegar essence (70%). Healthy food lovers can replace table vinegar with apple cider vinegar or any other fruit vinegar. This will not affect the taste or marinating process. Also, almost all marinade recipes contain vegetable oil, usually sunflower, refined or unrefined.

Recipe for pickled cabbage with cucumbers

The tandem of cabbage and juicy, crispy cucumber is interesting. Such preservation will give a winter day a feeling of sunny summer, because everyone’s favorite vegetables will be on the table!

Ingredients:

White cabbage – 1/3 head
Cucumber – 300 g
Carrots – 200 g
Onion – 200 g
Salt – 30 g
Sugar – 20 g
Vinegar – 2 tbsp.
Vegetable oil – 40 ml

Preparation:

Remove the outer leaves from the head of cabbage, wash, lightly dry with a towel, and finely chop.
Cut the washed cucumbers into slices.
Chop the peeled carrots into slices.
Cut the onion into rings and mix with other vegetables.
Add sugar, salt, vegetable oil, mix.
Place the salad in sterile jars.
Fill with boiling water almost to the top, add vinegar at the very end.
Roll up the lids, turn them over, wrap them up, and let them cool on their own.

All you have to do is wait for it to cool and you can taste it! Of course, from the given amount of products you will get only a few jars, but if you like it, then feel free to multiply the amount of products by 2, or even 3.

Features of storing workpieces

The advantage of pickled cabbage is that it can be stored for a long time. In any container with a lid that is in the refrigerator, the snack can last from several days to several months. If the lid of the pan is often opened to take out a portion of salad, then the shelf life is 1–2 weeks.

In a jar with a tightly closed plastic lid that does not open, cabbage can be stored for 1–3 months. And in glass jars sealed with iron lids, the snack will last for six months or longer.

Important! To ensure that pickled cabbage stored for the winter lasts for a long time, glass jars and iron lids should be sterilized

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There are many recipes for pickled cabbage. Many of them are with garlic, thanks to which the appetizer acquires a pleasant garlic aroma and piquant taste. Before serving, you can add thin onion rings and herbs to the salad for decoration.