Instant spicy cabbage in large pieces

Recipe for spicy cabbage with carrots and bell peppers for the winter

The snack turns out crispy, has a beautiful appearance and rich taste. Prepared in a special brine from ground vegetables. Will reach full readiness within 5-6 days.

Ingredients:

1 fork - white cabbage
1 PC. - medium carrot
1 PC. - medium bell pepper
1 PC. - hot peppers
a little parsley and dill
1 l - warm boiled water
1 tbsp. l. - rock salt

Step-by-step preparation:

Peeled vegetables - carrots, hot and bell peppers, garlic and herbs - grind in a blender bowl or grind in a meat grinder. Dissolve a tablespoon of salt in a liter of warm water and pour in the pulp of ground vegetables.
Cut the cabbage into large pieces and soak each of them in the vegetable mush brine. Place in prepared fermentation container. This manipulation must be done with rubber gloves.
Having laid all the cabbage, pour the remaining brine into it. If you wish, you can add sprigs of fresh herbs.
Cover the top with a plate and place a load, for example, a jar of water.
Send to a cool place for 5-6 days. Every day you need to pierce the cabbage with a wooden stick and place it under the weight again. In the future, store the snack in a cool place.

Recipe for pickling cabbage with herbs

An unusual snack can be created by adding celery, dill or other herbs to the preparation.

Head of cabbage – 2 kg
Parsley, celery – 40 g each
Carrot – 1 pc.
Water – 1 l
Granulated sugar – 80 g
Salt – 100 g
Dill or caraway seeds – 5 g

The algorithm for preparing salted vegetables is as follows:

Separate the cabbage from the top leaves and cut into 4 parts.
Peel the carrots and grate them.
Rinse the greens, dry and chop.
Combine the prepared ingredients in a clean container.
Boil the brine based on water, granulated sugar, salt and dill seeds.
Pour hot brine over the vegetables and leave to salt for 3 days.

We all love cabbage. And I think there is a reason for it. After all, it has so many useful qualities that there is no point in listing them. Because everyone has known about this for a long time. But usually we stew it or cook cabbage soup from it. We also salt or marinate for the winter. But today I would like to pay attention to recipes in which it will be beautiful, tasty and spicy.

Of course, there are so many recipes that every housewife probably has her own favorite. But look more closely: are any of them in Georgian? If so, not everyone has it. But that’s okay, you can always correct this situation by adding another one to the cookbook. And I will help you with this.

Prepare a lot of cabbage forks in advance. Also stock up on hot capsicum or ground red pepper. And forward. Just keep in mind that you always adjust the severity to suit yourself. Maybe the proportions that I will indicate to you will be too small or, on the contrary, too much. It's all a matter of your taste. Now let's roll up our sleeves and get going!

We marinate cabbage in pieces for the winter under iron lids

This recipe is called “Pelustka”. Unusual and beautiful. The cabbage in it is complemented by tomatoes, bell peppers, and carrots. In combination with marinade, spices and seasonings, the appetizer has an excellent rich taste. It will be a great addition both on the holiday table and during daily lunch or dinner.

Surprise your loved ones with this wonderful preparation.

We take for one three-liter jar:

Cabbage - 1 medium head
Carrots - 3 pcs.
Bell pepper - 3 pcs.
Tomatoes – 500 g
Black peppercorns - 1 tsp
Hot pepper - to taste
Bay leaf - 3-4 pcs.
Salt - 1.5 tbsp
Sugar - 100 g
Vegetable oil - 100 g
Vinegar 9% – 100 g

Let's prepare the vegetables for canning. Wash and peel the carrots. Remove the top leaves from the cabbage and cut out the stalk. We remove the core and seeds from the bell pepper and wash it. Wash the tomatoes.

While we are working on vegetables, we use this time to sterilize jars.

Now cut the cabbage into large pieces.

It is better to cut peeled carrots into circles. It will look beautiful in twisted jars and taste hard.

Cut the bell pepper into rings. It is better to choose green in color to diversify the colors of vegetables.

Cut each tomato into four parts. If the tomatoes are large, then into six or more parts. It all depends on the size of the fruit.

The jars are ready, the vegetables are ready. We begin to fill the jars. We arrange the vegetables in layers.

The first layer is pieces of cabbage. Lay it down more tightly.

Place the tomatoes in the second layer. They will add sourness and their own special flavor to our appetizer.

The third is carrots, the fourth is bell pepper. Look how beautifully the layers are arranged. Well, why not a vegetable rainbow?

Then we repeat the layers in the same order until the jar is completely filled. Add a few pieces of hot pepper.

Pour water into the pan, approximately 1 liter of water per 3-liter jar. Bring to a boil.

Fill jars filled with vegetables with boiling water.

Cover with lids. Let stand for 5 minutes. After this, pour the water into the pan. This is the basis of our future marinade.

Add black peppercorns, bay leaf, sugar and salt to the pan. Boil the marinade.

Pour 100 g of vegetable oil and 100 g of 9% vinegar into each jar. Oil will improve the taste, and vinegar will preserve our preparations for a long time.

By this time the marinade has boiled. Reducing the heat a little, we begin to pour it over the vegetables in the jars.

Pour the marinade to the very top. Cover with lids and tighten. As usual, turn the jars upside down and insulate them.

Our delicious winter snack is ready.

Delicious pickling recipes

Salting cabbage in pieces takes place in several stages. First, cabbage is chopped, carrots, beets and other vegetables are chopped according to the recipe. The prepared ingredients are poured with a marinade containing salt, sugar and spices.

Simple recipe

The easiest way to salt cabbage is to use carrots and brine. The cooking procedure consists of certain stages:

A head of cabbage (2 kg) is cut into several parts, which are placed in a jar.
Between the pieces make layers of grated carrots.
The garlic head is peeled, then chopped and added to the rest of the vegetables in the jar.
The pickling marinade is prepared by dissolving 50 g of salt and 160 g of sugar in one liter of water. After boiling, add 0.1 liters of vinegar and sunflower oil to it.
Sliced vegetables are poured with marinade and left for 3 days until ready.

Quick recipe

You can get a ready-made dietary supplement in a few hours using vinegar. It is most convenient to do all the preparations in the evening, then the vegetables will have time to marinate until the morning.

A recipe for quick pickles consists of a number of steps:

One head of cabbage is cut into strip-shaped pieces.
Peel and chop the carrots.
Three garlic cloves finely chopped.
Place a pan containing 0.3 liters of water on the stove. For the brine, you need to add sugar (40 g), salt (80 g), black pepper (3 pcs.) and vinegar (40 ml).
Vegetables are placed in a common container; they should be crushed a little by hand to form juice.
The vegetable mixture is poured with hot marinade, then covered with a plate on top. Any heavy object is placed on top.
After two hours, the load is removed and the vegetables are mixed.
The total preparation time for pickles is 8 hours.

Spicy pickling

Garlic and hot pepper will help add spiciness to the dish. Instant spicy pickles are prepared according to the following recipe:

A head of cabbage (2 kg) is cut into several large pieces.
Two carrots must be cut into circles.
Three cloves of garlic are put under pressure.
Hot capsicums are freed from seeds and finely chopped.
Vegetables are placed in a container for pickling, with several bay leaves placed between them.
One liter of water requires 100 g of sugar, 60 g of salt and a couple of tablespoons of vinegar.
Pour the marinade into the sliced vegetables while it has not yet cooled down.
Keep the vegetables at room temperature for two hours, then put them in the refrigerator.
In a day, the appetizer will be finally ready.
Salted cabbage is used as a side dish or salad.

Recipe with beets

When beets are added, the pickles acquire a sweetish taste and a bright red color.

You can pickle cabbage using this method by performing certain operations:

First, take a head of cabbage weighing 2 kg. It must be coarsely cut into squares with sides of 4 cm.
The beets are grated.
The cloves from one garlic head are placed under a press.
The cabbage must be thoroughly mashed with your hands, then placed in a container with the addition of garlic and beets.
You can get brine by boiling 1 liter of water, into which 50 g of salt and sugar are placed. For seasoning, use 2 bay leaves, one clove and 4 pieces of black pepper.
The marinade is poured into the container with the slices, and any heavy object is placed on top.
The vegetables are mixed every day. It will take 3 days to fully prepare the snack.

Recipe with beets and horseradish

Another pickling option is to use not only beets, but also horseradish. This combination allows you to prepare a spicy addition to main dishes.

The recipe for the snack is divided into a number of stages:

A large head of cabbage weighing 3.5 kg is cut into large pieces.
Then take beets weighing 0.5 kg. It needs to be cleaned and then cut into small pieces.
Place a container with 2 liters of water on the stove, dissolve ½ cup of sugar and salt in it. Be sure to add 5 bay leaves, 4 cloves, 7 allspice peas.
After adding the spices, the brine should cool to room temperature.
Pass 4 garlic cloves through a press.
Two horseradish roots are passed through a meat grinder. A plastic bag should be attached to it, into which the crushed ingredient will fall. This way you can avoid eye irritation that horseradish causes.
All vegetables are mixed in one container, then a heavy object is placed on top.
The container is left in a cold place for 2 days, after which the vegetables can be served.
Pickled vegetables should be placed in the refrigerator for the winter.

Recipe with beets and carrots

During the pickling process, you can add carrots and beets to the cabbage. This is another quick cooking recipe that includes a certain sequence of actions:

Late ripening cabbage (2 kg) is cut into large pieces.
Two carrots need to be chopped into circles.
The beets must be cut into cubes.
Vegetables are placed in a glass jar in several layers. The container must first be sterilized.
Pour one and a half liters of water into a separate pan, measure out 2 tbsp. l. salt, ½ tbsp. l. sugar, 1 tsp. vinegar and sunflower oil.
The brine needs to be boiled, then filled with it in a container with vegetables.
With this recipe, the salting process takes a day. For further storage, choose any cool place.

Salting with spices

When spices are added, the appetizer becomes especially aromatic. In this way, you can salt not only the cabbage itself, but also combine it with carrots and beets.

The recipe for delicious preparations consists of a number of steps:

A two-kilogram head of cabbage is cut into several parts.
Grate two carrots and one beet on a coarse grater.
Two garlic heads need to be peeled and then placed under a press.
All ingredients are mixed and placed in an enamel bowl.
Per liter of water you need: 0.1 kg of salt, 150 g of sugar and 150 ml of sunflower oil. The seasonings used here are bay leaves and allspice, 2 pieces of each.
The brine is boiled, then the pan is removed from the heat and the liquid is poured over the vegetables.
You need to place a plate and a heavy object on top of the vegetable slices.
Pickled vegetables will be ready after a day.

Recipe with corn

The corn makes the snack taste sweet. If you need to get tastier preparations, then this ingredient comes to the rescue.

This cooking method includes several stages:

One head of cabbage (1 kg) is divided into parts.
One carrot needs to be cut into bars.
The kernels are removed from two ears of corn.
Half a liter of water is poured into the pan, 80 g of sugar and 60 g of salt are added. The marinade should boil, after which it can be removed from the heat.
All the necessary vegetables are placed in layers in the prepared container. Then they are poured with the prepared marinade.
The process of pickling vegetables takes 2 days.

Recipe with greens

A delicious snack is made by using celery, dill or other greens. The process of obtaining it consists of several stages:

Two small heads of cabbage weighing 1 kg each are cut into four parts.
For greens, use 40 g of parsley and celery.
One carrot needs to be grated.
In a saucepan you need to boil 1 liter of water, add 80 g of sugar and 100 g of salt. To get a more piquant taste, you can add 5 g of dill or caraway seeds.
The hot marinade is poured over the vegetables and left to pickle for 3 days.

Cabbage pieces marinated with turmeric and bell pepper

Cabbage marinated in quick-cooking pieces (the recipe with turmeric stands out for its colorful preparation) can be stored for up to six months if the marinating rules are followed.

What ingredients will you need?

To preserve 1 kg of late variety cabbage, use:

fresh bell pepper pods. It is advisable to use fruits with a bright color (red, orange) - 2 pcs.;
carrot. The product must be very juicy - 2 pcs. medium size;
garlic cloves – 4 pcs.;
fresh parsley - 6 sprigs;
natural turmeric – 4-6 g;
clean water – 600 ml;
granulated sugar – 100 g;
table salt (non-iodized) – 40 g;
odorless sunflower oil – 50 ml;
cloves (dry buds) – 6 pcs.;
allspice peas – 8-10 pcs.;
apple cider vinegar – 100 ml;
laurel leaves – 3-4 pcs.

If apple cider vinegar is unavailable, you can replace it with regular 9%, which will require approximately 30-35 ml.

Step-by-step cooking process

The steps for creating a cabbage snack with turmeric are as follows:

The forks should be cleared of “bad” leaves and stalks.
Cut the head of cabbage into large pieces (at least 5 cm). Place the cabbage slices in an enamel dish.
The bell pepper needs to be washed and the seeds removed from the pulp, and the partitions must be cut out.
Next, the sweet peppers need to be cut into strips. Add bell pepper to cabbage.
Carrots must be thoroughly washed and cut into thin and long strips. Transfer the carrots to a common dish.
Peeled garlic cloves should be cut into 4-5 parts.
Parsley needs to be washed, wiped off water and finely chopped with a knife.
Add parsley, garlic and turmeric to the rest of the ingredients and mix the ingredients thoroughly.
Then you need to pour clean water into the saucepan, add granulated sugar, peppercorns, salt, and also add cloves, laurel leaves and oil.
Cook the solution over moderate heat for approximately 3 minutes.
Fill with vinegar the contents from point 8. Mix.
Pour boiling marinade over the contents of the dish and stir again.
Press down the workpiece with pressure and leave to cool in a warm place for about 10-16 hours.
Then the vegetables along with the marinade need to be transferred to a prepared container and kept for about a day in a cool place.

After 24 hours, cabbage can be consumed.

Cabbage pickled with corn

To get a delicious and sweetish snack for the winter, you need to use the proposed recipe for pickling cabbage with corn.

Head of cabbage – 1 kg
Carrot – 1 pc.
Corn – 2 pcs.
Water – 0.5 l
Granulated sugar – 80 g
Salt – 60 g

Cut the head of cabbage into pieces.
Cut the peeled carrots into cubes.
Remove the kernels from the corn cob.
Dissolve salt and granulated sugar in water. Boil the liquid and simmer for 2-3 minutes.
Place the prepared vegetables in a clean, dry container and fill the mixture with brine.
Place the workpiece in a cool place for 2 days, covering it with gauze.
After the specified time, you can begin tasting the product.

Recipe options for spicy cabbage

There are quite a few options for preparing a spicy cabbage snack; different nations have their own, sometimes very original, recipes, and each housewife brings something of her own.

Classic pickled cabbage

Mix shredded white cabbage with grated carrots and place in a jar, leaving gaps.

Pour 0.5 tbsp into the marinade while still boiling. vegetable oil, add a couple of cloves of mashed garlic. Pour vinegar into the boiling liquid.

Pour the hot marinade into prepared jars with vegetables, cool and cover with boiled lids.

In Georgian

This recipe is unthinkable without beets, 1-2 root vegetables, and a fair amount of garlic, 2-3 heads.

Cut the head of cabbage for this dish into small pieces, add the rest of the prepared vegetables and chop the hot pepper for extra spiciness. After 48 hours the dish is ready.

In Korean

All marinade ingredients, except water, are added directly to the cabbage, which must first be cut into pieces and disassembled into petals, add grated carrots and rinse thoroughly with your hands.

The aroma of the snack will be enhanced by sweet peppers, only 2 pods, sliced lengthwise. It should be added after the cabbage has been ground with salt, sugar and vinegar.

Sauté 100-150 g of onion in vegetable oil until transparent. At the end, add mashed garlic, 2-3 cloves, and simmer for just a minute. While hot, add to the rest of the vegetables and mix well.

Distribute the resulting mixture into the jars very tightly and sterilize. Screw on the lids and cool upside down under the blanket.

With horseradish

Place pieces of peeled horseradish root on the bottom of the jar; there is no need to use other spices, horseradish will add the necessary spiciness. Fill the containers with the cabbage-carrot mixture on top of the horseradish and pour in the cold marinade.

To fill, simply dissolve sugar and salt in cold water and pour in vinegar, do not boil.

Instant spicy pickled cabbage

Sprinkle the cabbage shavings with salt, rub with your hands, and leave until the juice releases.

TOP 10 simple step-by-step recipes for making cherry jelly for the winterRead

Place spices at the bottom of the jar, place cabbage on them, lightly pressing down, pour hot marinade. Pour vegetable oil on top of your finger thickly.

Cabbage for the winter in pieces

Arrange large pieces of cabbage in layers with carrot slices, apple slices and sweet pepper halves. The proportions here are arbitrary.

Pour the contents of the jars with boiling aromatic marinade and screw on the lids. Let it sit on the counter for a couple of days and then move it to the refrigerator.

Crispy pieces in marinade

The cabbage will remain crispy if you cut it into pieces and pour the boiling marinade over it. When it cools down, transfer it to the refrigerator, and after a day you can eat it.

With beets and vinegar

The beets turn the cabbage a beautiful bright pink color, and the vinegar makes it not only more stable, but also a richer, crimson color.

The most delicious recipe with bell peppers in jars

Fans of bell peppers know what an extraordinary aroma this vegetable adds to any dish. If you add paprika to the cabbage, the appetizer will only benefit. Peppers are cut into thin strips and added to any of the recipes described above.

With beets and red pepper

Beets add a beautiful pink color to any dish, and red hot peppers add heat. They can be added to any recipe to change the color of the snack or add some heat.

Without vinegar

Those who do not like vinegar in preparations, even apple or grape, can replace it with lemon juice or citric acid.

Required Ingredients

To prepare spicy cabbage, vegetables and marinade are usually prepared separately. As a rule, the vegetable mixture is poured with hot marinade. But there are other options.

Basic

To prepare the preparation, you should take late varieties of white cabbage. The tighter the head, the better.

Red cabbage looks no less impressive when marinated; you can experiment with cauliflower or Brussels sprouts.

Adding pops of bright orange, carrots make a colorful addition. Enough 200-300 g for a large fork.

For marinade and brine

For the marinade:

drinking water – 1 l;
salt – 1-2 tbsp. l.;
granulated sugar – 2-3 tbsp. l.;
70% vinegar essence – 20-25 ml.

Boil water with salt and sugar, season with spices. And only at the last stage quickly pour in vinegar and remove from heat .

Additionally

Cabbage goes well with beets, sweet bell peppers, and aromatic roots - horseradish, onions and garlic. If you take them in a variety of combinations and proportions, you can get a new snack each time with its own color and aroma.

Day-old cabbage in pieces - it turns out very tasty

To prepare daily cabbage you will need simple ingredients:

cabbage, bell pepper, carrots - 3 kg of vegetables in total;
garlic - 3 heads;
salt and sugar 100 grams each;
200 g vinegar.

The cooking process is simple:

Chop carrots, peppers, garlic. Preferably with a curved knife.
Using a large knife, cut the head of cabbage into two halves. Cut out the stalk. Chop the vegetable into large pieces. We have prepared the ingredients to place them in a 5-liter container.
Place dense cabbage pieces in a plastic bucket (without fluffing them into individual leaves) alternately with a layer of carrots, peppers and garlic.
Cook the marinade from 2 liters of water, salt, sugar. Add vinegar after boiling.
Pour the marinade into a plastic container with vegetables. We install oppression on top. A plastic water bottle is suitable for these purposes.

After just 24 hours, juicy white cabbage can be placed on a plate and served.

Nutritional value, calorie content of spicy cabbage pieces

In many accelerated recipes, the marinade is poured almost boiling over the cabbage; this significantly speeds up cooking, but destroys some of the vitamins. In all other respects, the caloric content and content of microelements correspond to ordinary sauerkraut.

Some sugar and oil in the marinade can be ignored, since such ingredients are then added to sauerkraut or pickled cabbage in salads. There is no point in recalculating the calorie content of each of the proposed snacks. For reference, the table summarizes data on the nutrient content of ready-made pickled cabbage on average and in individual ingredients.

For example:

Calorie content	Carbohydrates	Fats	Squirrels
Ready pickled cabbage (average content 100 g)	88	9	5,17	1,3
Including ingredients, per 100 g
Cabbage	27	4,7	0,1	1,8
Carrot	32	6,9	0,1	1,3
Beet	43	8,8	0,1	1,5

When recalculating calories in the diet, it is necessary to remember that the butter and sugar largely remain in the marinade, and therefore the actual amount of calories consumed will be lower.

Instant homemade spicy cabbage

I like this method for its simplicity and ease. Because in just a couple of days you can enjoy a very tasty snack.

What you will need:

Head of cabbage – 2oo grams;
Carrots – 0.3 kilograms;
Hot pepper – 2 pieces;
Garlic – 8 cloves.

For the marinade:

Drinking water – 1000 grams;
Rock salt – 60 grams;
Granulated sugar – 90 grams;
Table vinegar – 100 grams;
Refined butter – 4/5 cup.

What do we have to do:

Take a head of cabbage, remove the top leaves and cut into arbitrary large pieces.
Peel the carrots, wash and grate on a coarse grater.
Peel the garlic and cut into thin slices. Add ½ part to the carrots.
Peel the hot pepper from the seeds and cut into thin rings.

Now add all the ingredients alternating with each other in a jar. Try to do this as evenly as possible.
Heat water in a saucepan, add granulated sugar and salt. We wait for them to dissolve, then pour in sunflower oil and table vinegar. Is it boiling? Turn off and remove from heat.
When the marinade has cooled, pour it into jars with vegetables, cover with lids and leave to marinate in a warm place for a couple of days. Store cabbage in the refrigerator after cooking.

Pickling cabbage in a quick way

You can get a delicious dish in a few hours by adding vinegar to the recipe. It is most convenient to start preparing in the evening, and in the morning have a ready-made treat for the whole family, loved ones and relatives.

Head of cabbage – 1 pc.
Carrots – 2 pcs.
Garlic cloves – 3 pcs.
Water – 0.3 l.
Granulated sugar – 40 g.
Acetic acid – 40 ml.
Salt – 80 g.
Black peppercorns – 3 pcs.

Cooking algorithm:

Cut the head of cabbage without the top leaves into pieces.
Peel the carrots, rinse and grate.
Peel the garlic cloves and chop finely.
Boil the marinade from water, granulated sugar, spices, vinegar and salt. Boil for 3-5 minutes.
Place vegetables in a large container and mash them with your hands until juice appears.
Pour the vegetable mixture into a bowl and pour over the boiling marinade. Press down the mass with a plate and place a weight on top.
After two hours, remove the weight and stir the ingredients.
After just 8 hours, a delicious and healthy dish is ready to eat.

How to pickle gooseberries?

There are several ways to prepare an interesting dish. You can add various components to get an original flavor.

Recipe with salty marinade

To prepare a dish with salty marinade, you need to prepare the following ingredients:

gooseberries – 0.6-0.7 kg;
currant or cherry leaves - 2-3 pcs.;
garlic - a couple of cloves;
hot chili pepper – 0.5 pcs.;
dill umbrellas – 2 pcs.;
mint leaves – 2-3 pcs.;
vinegar - 5 tbsp. spoon;
salt – 50 g.

Process:

Place dill, mint, garlic, cherry or currant leaves on the bottom of the prepared jars.
Sprinkle gooseberries.
Pour boiling water, cover with a lid and leave for 5 minutes.
Drain the marinade, boil and pour into jars again.
Pour the liquid into the pan again, add salt, and leave until boiling.
After the marinade boils, add vinegar.
Pour the prepared solution into jars and seal them.

Sweet marinade

Gooseberries in a sweet marinade have an interesting flavor. The recipe is simple and does not require much effort.

Ingredients:

berries – 0.6 kg;
cinnamon – 1 teaspoon;
cloves – 5 pcs.;
peppercorns – 5 pcs.;
sugar – 150 g;
vinegar - 1.5 tbsp. l.

Preparation:

Prepare the container and berries.
Fill the jars with fruits, add spices,
Add sugar and vinegar to 1 liter of boiling water.
Pour the marinade into jars and cover with lids.
Place a towel on the bottom of the pan, pour water, and place the jars. Place the container on the fire and sterilize for about 8 minutes.
Close the jars with metal lids and leave to cool completely under warm clothes.

With garlic

The dish according to this recipe is prepared without sterilization, so it does not require much effort and time.

Components for a 0.5 l jar:

gooseberries (full jar);
black and allspice peas - 2 pcs.;
cloves – 2 pcs.;
cherry leaves – 2-3 pcs.;
garlic – 8 cloves;
bay leaf – 1 pc.;
table vinegar 9% - 2 tbsp. spoons;
salt – 1 tbsp. spoon;
sugar – 3 tbsp. spoons;
water – 0.5 l.

Preparation:

Prepare all the berries - wash, trim the tails, and prick with a toothpick.
Place garlic, cherry leaves and other spices at the bottom of sterilized jars.
Add gooseberries.
For the marinade, mix salt, sugar and water and boil. Pour the finished mixture into a jar, cover the top with a lid and place a towel for 10 minutes.
After this time, drain the liquid and boil.
Pour vinegar into the container, add marinade and roll up.

Without sterilization

Pickling gooseberries without sterilization is very simple.

You will need:

gooseberries – 2.8 kg;
cherry leaves - a large handful;
peppercorns – 27 pcs.;
cloves – 27 pcs.;
sugar – 11 tbsp. spoon;
salt – 3 tbsp. spoons;
vinegar essence 70% - 25 ml or 6 teaspoons.

How to cook:

Prepare the berries.
Place 3 pieces in jars. cloves and pepper, a small amount of leaves and gooseberries.
Pour boiling water to the top and leave for 5 minutes.
Pour water into a saucepan, add the remaining cherry leaves, and boil for 5 minutes.
Take out the leaves, add salt, sugar and pour in 1 tbsp. water.
Pour vinegar into the boiling marinade, stir and immediately pour into jars.
Seal the container and set aside to cool.

Salted gooseberries

This is a fairly simple recipe, but the dish will be very tasty. For preparation you will need:

berries – 1.5 kg;
cherry or currant leaves - 10 pcs.;
cloves – 12-14 pcs.;
peppercorns – 12-14 pcs.;
sugar – 8 tbsp. spoon;
salt – 1.5 tbsp. spoons;
vinegar essence 70% - 3 teaspoons.

Preparation:

Wash the berries, trim the tails, prick with a needle or toothpick.
Prepare jars and lids.
Place the berries in a container, put a couple of currant leaves, cloves and pepper on top.
Pour boiling water over the fruits.
After 5 minutes, pour the liquid into a saucepan, add the leaves and boil for 7 minutes.
Remove the leaves, pour in a glass of water, salt, sugar and let it boil again.
The finished liquid is poured into jars with gooseberries, and after five minutes they are drained again.
Bring the drained marinade to a boil and, adding vinegar, pour it over the fruits. Cover with lids.

How to store spicy cabbage pieces

This type of salad is not sensitive to storage conditions. Many of them just need to be moved to a cool pantry or cellar, and in an apartment, placed in the refrigerator. Almost any recipe allows for canning. The taste of the snack will change, but in the absence of more suitable conditions, it is better to do just that.

Before cabbage becomes completely unusable, it first loses its appetizing appearance. Moldy brine or the vegetable slices themselves are a signal that it is better to throw away the pickle. The duration of storage of cans of canned vegetables, as a rule, depends on the quality of the lids, humidity and room temperature.

In a dark and dry barn, in which the thermometer never shows above +12°C, such canned food can be stored for up to 4 years.

It is recommended to store jars with nylon lids in which cabbage is placed without sterilization at temperatures ranging from +6°C to zero. Spicy cabbage pieces withstand rapid and relatively high temperature changes thanks to cooking in an acidic marinade. Vinegar acts as a preservative and to a certain extent extends the shelf life of the snack.

Article design: Ilchenko Oksana

Korean cabbage from white cabbage pieces

I learned this original recipe for “Korean-style cabbage” from a Korean woman; thanks to the addition of saffron, the appetizer turns out incredibly beautiful, tasty and aromatic in taste. Try it, I'm sure you will really like its taste.

No saffron? Add turmeric, it won't be any worse.

What you will need:

Cabbage – 1 piece;
Drinking water – 1000 grams;
Onions – 2 heads;
Granulated sugar - 3 tablespoons;
Table vinegar – 1 tablespoon;
Saffron – ½ tablespoon;
Carrots – 0.35 kilograms;
Clove bud – 9 pieces;
Refined oil – 50 grams;
Rock salt – 1 tablespoon;
Garlic – 5 cloves.

Let's start preparing:

Cut the head of cabbage completely into medium-sized squares, maximum two centimeters. Heat the water to a boil and pour it over the chopped workpiece. Stand for fifteen minutes.

Prepare the brine: Heat 500 grams of water, put the prepared spices, garlic, onion and butter into it, bring to a boil and turn off the gas.
Cut the carrots into strips, pour out the water from the cabbage, and dry a little. Mix with carrots.
We put the blanks in jars and fill them with hot brine. Wait for it to cool and transfer to the cold.

How to choose ingredients for spicy cabbage pieces

It is preferable to select forks based on mass and density; they should be elastic and weighty. It is believed that the best cabbage for pickling is white, late harvested. These forks are usually slightly flattened, and their outer leaves are almost transparent. It is better to use borscht beets for their intended purpose; dark burgundy root vegetables look better and are more tasty in salads.

Carrots are chosen for their sweetness and rich color; their size is not so important. It is preferable to take large and very sharp garlic.

The oil is used exclusively according to the recipe. Refined is not always better than aromatic, but you need to verify this through experience. Hot pepper must not be confused with hot pepper. If the first one has large pods and you can bite them off little by little even without preparation, then hot peppers are usually small in size (Chili or Ogonyok varieties), and the pod is very bitter.

Spicy Georgian cabbage with beets

Using this recipe, you can prepare a fragrant, spicy and, of course, simply amazing appetizer of beets and white cabbage! Cut the cabbage into large slices, using small heads of cabbage: these will not crumble into separate plates. Do not remove the stalk - it also turns out incredibly tasty in pickled cabbage.

Ingredients:

White cabbage – 3 kg.
Beetroot – 1.5 kg.
Fresh garlic – 1-2 heads.
Allspice – 5-7 pcs.
Black peppercorns – 5-7 pcs.
Tarragon (tarragon) – 25-50 gr.
Basil – 25-50 gr.
Celery leaves – 100 gr.
Coriander peas – 1-2 tbsp.
Red hot pepper (or chili) – 1-2 pcs.
Salt – 3-4 tbsp.
Granulated sugar – 125 gr.
Water – 2 l.

Cooking process:

Step 1. The brine for this recipe will need to be cooled, so first you need to start preparing it. Boil water in a saucepan, add salt and cool. The salt in the water should feel very good.

Step 2. Cut small heads of cabbage with stalks into large pieces (slices or squares).

Step 3. Cut the beets into thin slices.

Step 4. Peel the garlic and chop it finely. Cut the red pepper into rings and remove the seeds and stem.

Step 5. Chop all the fresh herbs (tarragon, basil and celery). How many herbs you use depends on your taste. The more, the spicier your preparation will turn out.

Step 6. You can pickle cabbage either in glass jars or in an enamel pan. But not in aluminum or iron. Place vegetables and herbs in layers. The first layer is beet slices, then a layer of cabbage. Sprinkle chopped garlic, herbs on top, add peppercorns and coriander, as well as chopped red hot pepper.

Step 7: Repeat layers until all the vegetables are in place. The last layer is cabbage. Press the layers with your hand to lay them down more tightly.

Step 8. Pour the brine over the vegetables to cover them completely, cover with a lid. Let them infuse in a warm or cool room for no more than one day. Then store the cabbage refrigerated.

Tip: try the beets before preparing - the brighter and sweeter they are, the tastier your dish will turn out.

Bon appetit!

Cabbage pieces for the winter. It turns out very tasty

Cabbage - 5 forks
Garlic – 20 cloves
Salt - 3 tbsp. l.
Sugar - 2 tbsp. l.
Allspice - 3 pcs.
Bay leaf - 1 pc.
Dill
Vinegar - 3 tbsp. l.

We clean the cabbage, cut it in half, remove the stalk. After that, cut it into pieces. The size can be any, but so that the pieces fit freely in the jar.

Peel the garlic. Take jars and place chopped cabbage and garlic in them.

Boil water and pour hot boiling water into jars. While all this is standing for 10 minutes, prepare the marinade. Add salt and sugar to the water and boil.

Drain the water from the jars, add peppercorns, dill, bay leaf, and vinegar. Fill the jars with boiling marinade, roll them up, turn them upside down and leave to cool.

When the jars have cooled, put them away for storage.

Spicy Korean cabbage

Thanks to the saffron added to the recipe, the dish turns out incredibly tasty and especially aromatic, and the process of preparing the treat is as simple and convenient as possible.

Cabbage – 2 pcs.
Water – 2 l
Bulbs – 4 pcs.
Granulated sugar – 6 tbsp.
Acetic acid – 2 tbsp.
Saffron – 1 tbsp.
Carrots – 0.7 kg
Carnation inflorescences – 9 pcs.
Sunflower oil – 100 ml
Salt – 1 tbsp.
Garlic cloves – 5 pcs.

Chop the head of cabbage into medium-sized cubes 2-3 cm in size.
Boil water and pour into a container with cabbage. After 15 minutes, drain the liquid.
Chop the onions and fry until golden brown.
Prepare a marinade from 1 liter of water, spices, peeled garlic cloves, sunflower oil, and onions. Bring the liquid to a boil and immediately turn off the heat.
Chop the carrots into strips and mix with cabbage.
Place the vegetable preparations in clean and dry jars, pour in the hot marinade. After cooling, transfer to the refrigerator.

Spicy (burning) cabbage with beets in large pieces. Instant recipe

Cabbage - 700 g.
Beets – 1 pc.
Garlic - 2 cloves
Vinegar 9% - 70 g.
Sugar - 1 tsp.
Salt - 2 s. l.

We clean the cabbage and cut it into square pieces (you can use any).

We clean the beets and cut them either into pieces or cubes.

We put it all in a jar. Add garlic, bay leaf. You can add various spices.

Prepare the marinade. Dissolve sugar and salt in water, add vinegar. Pour this marinade over the cabbage. Then we screw the jar and put it away.