Pickled cabbage in chunks is a good side dish for meat dishes and fried fish. It can also be used to make vinaigrettes and pickle soup.

Today we will take up the most fascinating quick canning, which at home brings a lot of pleasant minutes. Our goal is to add variety to the everyday table with homemade products. The accent of the day is cabbage in large pieces in 3-liter jars.

All the proposed recipes will be accompanied by the preparation of a marinade with spicy plants, which will give the instant dish a pleasant spicy taste. And, as usual, the composition of the marinade filling will include: water, acetic acid, sugar, salt.

Instant Cabbage Slices with Apple Cider Vinegar

You can cook such delicious cabbage quickly and you can already eat it tomorrow. Cabbage pickled in this way is eaten quickly.

Ingredients for one 3 liter jar:

• small head of cabbage
• carrot - 1 pc.
• beets - 1/4 part
• 5-7 garlic cloves
• black peppercorns - 15 pcs.

For brine:

• sugar - 3 tbsp. spoons
• sunflower oil - 100 ml
• salt - 3 tbsp. spoons
• apple cider vinegar 4% - 250 ml
• water - 1.3 liters

Cooking plan:

1. Cut the head of cabbage into small pieces, cut the carrots into rings, cut the beets into slices, slice the garlic cloves.

2. We put the vegetables in a jar with our hands, alternating them with each other. Sprinkle peppercorns on top.

3. Cooking the marinade. To do this, pour water into the pan, put salt. sugar and put on fire. After boiling the marinade, immediately add sunflower oil and apple cider vinegar to the pan.

4. Bring the marinade back to a boil, no need to boil, turn off the heat. Carefully pour the marinade into the jar up to the rim of the neck.

5. We close the jar with a simple nylon lid. After 30 minutes, pour the marinade into the jar again.

6. In a day, all instant vegetables can be eaten.

Bon appetit!

Pickled cabbage with carrots in 3 liter jar

Check out a delicious cabbage recipe with shredded carrots.

Cooking:

1. The recipe uses the simplest vegetables: a head of cabbage, carrots, garlic.

2. Fill a clean 3 liter jar first with large pieces of cabbage and sprinkle with chopped carrots on top. Squeeze 2 cloves of garlic through a press onto a layer of carrots.

3. Alternating, thus, the layers of vegetables, fill the jar to the very brim.

4. To prepare the marinade, pour 1 liter of water into the pan and pour: 1 tbsp. a spoonful of salt, 8 tbsp. spoons of sugar. We put the pan on the fire and when the marinade boils, add 1 tbsp. a spoonful of acetic acid 70%. We mix.

5. Remove the pan from the heat and begin to carefully pour the marinade into a jar of vegetables.

6. Pickled cabbage in a jar should stand for a day without a lid. After a day, we close the jar with a nylon lid and put it in the refrigerator, from where it can already be taken and eaten.

Video on how to cook quick cabbage "Pelyustka" with beets

Pickled cabbage according to this recipe is ready for use in a day.

It turns out juicy, tasty, crispy and quickly eaten.

Cabbage pieces "Fairy tale"

Products:

• cabbage - how much will go into a jar

For filling with 10 liters of water:

• 8 art. spoons of sugar
• 1 st. a spoonful of salt
• 100 g vinegar essence

Cooking method:

1. Cabbage should be cut into pieces and tightly placed in clean jars.

2. Make a marinade from the proposed ingredients.

3. Pour jars of cabbage with cold marinade to the very top. Close with a capron lid and put in a cool place.

Red cabbage "Guria" marinated with lemon

The spicy taste of the proposed recipe will pleasantly surprise you, which creates the presence of hot pepper fruits.

Required:

• 5 kg red cabbage
• 200 g beets
• 2 hot peppers
• 1 bunch of green parsley
• 1/2 lemon
• 2 tbsp. spoons of honey
• 1.5 cups of water
• 1/2 cup salt

Cooking method:

1. Peel the head and cut into several pieces or pieces.
2. Coarsely grate the lemon, removing the pits.
3. Mix grated lemon with cabbage pieces.
4. Peel the beets and cut into small pieces.
5. Start putting all chopped vegetables in a clean jar, sprinkling with chopped parsley.
6. Prepare the marinade. To do this, dissolve salt and honey in hot water, add chopped hot peppers and pour all the vegetables in the jar with marinade.
7. Wait for the marinade to cool. Then close with a simple lid and remove.
8. In a week, pickled cabbage will be ready.

Nice to eat!

Instant pickled cabbage in 3 liter jars with bell pepper - video recipe

Choose from the suggested recipes and share your opinion.

Today we will cook it in large pieces. Which will significantly reduce the preparation time of such a workpiece.

I am sure that every housewife has more than one recipe in her piggy bank. Despite this, I suggest you explore another small selection of popular cooking options. In which you will surely find something new for yourself. Or extract something useful.

What I love about such cabbage is that you don’t need to season it as soon as it’s ready. I took out a couple of pieces from the jar. If necessary, cut into smaller portions and served to the table. In my opinion, it's just wonderful, you can say a little more saved your precious time.

You can talk and tell a lot, I propose to get down to business. Stock up on a great mood, the necessary ingredients and get to work. And be sure to follow the instructions.

Cabbage slices "pelyustka" for the winter in a jar

Let's start with the most popular cooking option. We will cook pickled cabbage without vinegar. To give a soft pink tint, add a small amount of beets. And in order to save such a blank until the very spring, we will tamp it into a 3-liter jar.

We will need:

• Fresh cabbage - 2-2.5 kg.
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Water - 1 liter
• Beets - 1 pc.

Cooking:

1. The first step is to prepare the marinade. Pour cold boiled water into a liter jar. Add salt and sugar to it. The amount of bulk ingredients is indicated in the layout. Mix everything until completely dissolved.

2. Now we take a head of cabbage in our hands. Be sure to inspect it externally, if there are rotten places, cut them off. It is desirable to remove the top sheets. Cut the fork into two equal parts. Cut out the stem.

We will cut the cabbage into pieces. The average size of one square is 4 cm. Do not shrink, it is better to leave a piece a little larger.

3. To give our blank a soft pink flower, we will use beets. We clean the red vegetable from the skin in advance. We cut into plates 3-4 mm thick.

Now let's start laying all the cut ingredients. We take a clean sterilized jar. We put a part of the cabbage in it, then we put the beets in one layer. So we fill the whole jar.

Do not tamp the cabbage and crush it while laying. In this way, she will retain all her juice and release it only during pickling.

Pour all the vegetables with a pre-prepared marinade. We put the jar in a deep plate or any other dish. Leave to marinate for 3 days at room temperature. Then we clean it in a cooler room for another 4 days.

The first three days the cabbage will ferment. That is why excess air should be released from it by piercing.

After the time has elapsed, we take out the pickled vegetable and try it. I assure you it turns out very tasty and crispy. If you decide to prepare cabbage according to this recipe for the winter. Then cover it with a nylon lid and put it in the refrigerator.

Delicious Korean cabbage recipe in brine

The name itself speaks for itself. In Korean, it means that it contains one of the ingredients that will give it a spicy taste. The advantage of this pickling is that you can use a complex of seasonings that you like. Giving the cabbage an even more spicy and excellent taste.

We will need:

• Cabbage - 1 head
• Carrot -2 pcs.
• Hot pepper - 1 pod
• Garlic - 3 cloves
• Sunflower oil - 100 ml.
• Salt - 1 tablespoon
• Sugar - 3 tbsp
• Water - 1.5 liters

Cooking:

1. We clean the head of cabbage from dirt. Cut into two equal parts, remove the stalk. We cut into slices. Then we divide each part into squares. The average size of one is 3.4 cm.

2. We clean the carrots from the skin. We cut into plates, then cut each into strips. Preferably thinner. You can grate, but then keep in mind that the vegetable will turn out to be mushy. Which is not quite right for us.

3. We clean the garlic from the husk and pass through the press. Cut the capsicum into small pieces. without removing the seed.

Mix all prepared ingredients in one bowl. Let's put them aside for a while. And let's make the brine. Pour the required amount of water into the pan. Add salt and sugar, bring the mass to a boil. At the end of the boil, add vegetable oil.

Pour all the vegetables with the prepared marinade. Please note that vegetables must be completely covered with brine. Leave cabbage at room temperature until completely cooled.

As soon as the pickled cabbage has cooled down, arrange it in jars of different sizes. It is more convenient for me to store it in a container no more than half a liter. Serve such a blank preferably with boiled potatoes. Yes, and to any holiday table.

Crispy cabbage marinated in instant pieces

I bring to your attention one more recipe. We'll take a look at it step by step in the video. I promise you will get awesome crispy cabbage as a result. It is prepared quite easily and simply. The main plus is that we will cook according to grandmother's recipes. This means that this version of a pickled vegetable has been in great demand for more than a year.

Marinate cabbage with beets in a 3-liter jar

Beets will give our white cabbage a bright pink color. And saturate it with its vitamin taste and aroma. Simply put, adding a red vegetable to a pickled snack will add only positive qualities. Ready for the extreme, I'm talking about those who encounter this combination for the first time.

We will need:

• Fresh cabbage - 1 medium head
• Carrots - 2 pcs.
• Beets - 2 pcs.
• Horseradish - 1 root
• Water - 1.5 liters
• Salt, sugar - 70 gr.
• Garlic - 5 cloves
• Vinegar essence - 1 teaspoon

Cooking:

1. First of all, we will prepare vegetables. We clean the carrots and beets from the skin. Then we cut the carrots into circles, and the beets into plates. We lay on the bottom of a sterilized 3-liter jar.

We clean the garlic from the husk. Divide into three parts and add to the rest of the vegetables. Horseradish cut into small pieces.

2. Remove the top leaves from white cabbage. Remove the stalk, cut into cubes. The average size of which should be 3 by 3 cm. This does not mean that you need to run with a ruler. Just try not to shrink.

We put all the cabbage on the banks. Lightly tamping, but without applying force.

Now that the vegetables are all prepared, and the jar is filled to the brim. You can do the preparation of the brine. To do this, we need a voluminous pan. Pour one and a half liters of water into it, add salt and sugar. Bring to a boil, boil for 1-2 minutes.

While the brine is preparing, pour a teaspoon of essence into each jar. Top with prepared marinade. Leave the jars to infuse for 5 minutes, then roll up tightly with sterilized lids.

Turn the finished pickles upside down. We put on a flat surface, cover with a warm blanket. Leave in this state until completely cooled. Then we put it away for storage in the pantry or cellar.

From this amount of products, we got two 3-liter jars of pickled cabbage.

Cabbage for the winter under iron lids

Easiest quick recipe ever. Despite the speed of preparation, the white vegetable turns out to be crispy and very tasty. The main thing is to follow all the recommendations and you will definitely succeed. With such a minimum amount of ingredients, we get an amazing snack for every day.

We will need:

• Cabbage - 1-2 heads
• Vinegar 70% - 1.5 tsp per 3 liter jar

• Water - 1 liter
• Sugar - 1/2 cup
• Salt - 1.5 tablespoons

Black peppercorns can be used to add spice. For more flavor, add a couple of peas of allspice.

Cooking:

1. We wash the white cabbage. We clean from the upper leaves and remove the stalk. In case of rot formation, be sure to cut it off. Cutting the vegetable will be quite large, the size of the pieces will be arbitrary. It is important that the chopped cabbage goes through the hole in the jar.

Immediately put each piece in a jar. Lightly tamping together.

The jars are filled, you can start preparing the marinade.

Please note that in order to preserve pickled cabbage, jars and lids are subject to mandatory sterilization. You can use absolutely any method of sterilization, both over steam and in the oven.

2. Pour the required amount of water into the pan. In our case, this is 8 liters. And according to the scheme above indicated in the recipe, we calculate the amount of salt and sugar.

Bring water to a boil, add dry ingredients. Bring to a boil again and fill the prepared jars with cabbage with brine.

Fill jars with brine to the very brim. Now add vinegar to each jar. And tightly roll up with sterilized lids.

Turn the pickled cabbage upside down. And let it cool down completely.

Store such a workpiece should be similar to other pickles. In a dark, preferably cool place.

Step-by-step recipe for cabbage pieces under oppression

And finally, I propose to consider another option for pickling cabbage. We will cook it initially in a saucepan. Withstanding several days under oppression. And after the necessary time, we will transfer the finished blank to the banks. Well, let's start learning another quick recipe.

We will need:

• Cabbage - 1 head
• Garlic - 1 head
• Beets - 1-2 pcs.
• Red chilli pepper - 1 pc.
• Salt - to taste
• Black peppercorns - 5-6 pcs.

Cooking:

1. Cut the cabbage into large pieces along with the stalk. Naturally, after removing the first leaves.

We clean the beets from the skin and cut into thin plates 3-4 mm thick. We clean the garlic and divide it into several cloves. We chop the hot pepper arbitrarily, but not quite large. In this case, the seeds are not removed.

2. We put all our vegetables in a fairly deep pan. We will lay them in layers, alternating each. We start with a chopped head of cabbage. Then beets, red pepper and garlic.

Fill the pot to the very top. You must leave at least 5 centimeters.

3. Preparation of the marinade. Take another pot, pour water into it. Add salt to taste, the water should be a little salty, unlike ordinary dishes. Bring liquid to a boil and add peppercorns. Boil for another 2 minutes.

Then carefully pour the finished brine into the pan with vegetables.

Again, without topping up the marinade to the very top. Since during the installation of oppression, everything will begin to pour over the edges. It is better to add later, in case the liquid is not enough.

We set oppression on top of the cabbage. First, we put a plate of a suitable diameter. We put a small weight on top of it.

We remove the pan with oppression in a cool place for 4-5 days. After the time has passed, we take it out and taste it. If desired, you can decompose the finished workpiece into jars and store in the refrigerator.

How many delicious recipes we have reviewed today. Now it's a matter of choice. If you were delighted with each, just save the article to your bookmarks. Or share it on your social networks with your family, friends and just acquaintances.

This is where I end, I want to wish you more sunny days in your life. And of course delicious preparations until spring! While friends...

Cabbage is a vegetable that supports cheerfulness and a cheerful, calm mood.

In Russia, cabbage has long been treated with love and respect. Cabbage is good in any performance, but instant pickled cabbage, of course, is beyond competition. It - spicy and crispy or tender and juicy - is loved by almost everyone.

Pickled instant cabbage is a welcome guest on any table. It is a great addition to meat, fish, and many other dishes. You can pickle any kind of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. Redhead is tougher, but if it is properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.

Pickling, unlike pickling, allows you to get a quick result. As a rule, for pickled cabbage, a marinade is first prepared, with which finely chopped or chopped into large pieces of cabbage, as well as its accompanying ingredients, are poured. Pickled instant cabbage retains all its beneficial properties and does not lose vitamins. And the recipes for quick pickling cabbage are apparently invisible! Here are just a few of the countless options we have to offer.

Pickled cabbage "Fast"

Ingredients:
1.5-2 kg of white cabbage,
1 carrot
2-3 garlic cloves,
1 liter of water
200 ml vegetable oil,
200 ml of table vinegar,
3 tbsp with a hill of salt
8 tbsp Sahara,
5 bay leaves.

Cooking:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and boil. Pour the cabbage with the resulting marinade, put oppression on top. After 2-3 hours, the cabbage is ready, you can eat it.

Pickled cabbage with raisins "Right to the table"

Ingredients:
1 medium head of cabbage
3 carrots
2 bulbs
1 head of garlic
100 g washed raisins,
1 tbsp salt,
500 ml of water
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.

Cooking:
Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released. Peel and wash the rest of the vegetables. Grate the carrots on a coarse grater, onion on a fine grater, pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and mix. Prepare the marinade: pour sugar into boiling water, pour in vegetable oil and bring to a boil again. Add vinegar, mix and pour in small portions into the cabbage. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.

Pickled cabbage "Plus two carrots"

Ingredients:
3 kg of cabbage
2 carrots
1 head of garlic.
For the marinade (for 1 liter of water):
1 stack Sahara,
2 tbsp salt,
½ stack vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.

Cooking:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Put everything in a saucepan, pour hot marinade over and put under oppression. When everything has cooled, remove the oppression and store the finished cabbage in the refrigerator.

Pickled cabbage with carrots and sweet peppers

Ingredients:
1 kg of white cabbage,
1 carrot
1 sweet pepper
10 black peppercorns,
2 bay leaves,
1 tbsp salt,
2 tbsp Sahara,
5 tbsp 6% vinegar,
¼ stack. vegetable oil,
½ stack water.

Cooking:
Finely chop the cabbage, cut the carrots and peppers into strips. Mix vegetables, add peppercorns, bay leaf, put in jars or a saucepan and pour boiling marinade over. If you decide to cook the cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready by dinner.

Cabbage marinated with onions

Ingredients:
2 kg of white cabbage,
3 bulbs
black peppercorns,
Bay leaf.
For marinade:
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
1 incomplete stack. 6% vinegar.

Cooking:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Put the vegetables in a jar or pan (at the bottom - pepper and bay leaf) and pour the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.

Cabbage with turmeric "Solnechnaya"

Ingredients:
1 head of white cabbage,
1 carrot
1 tsp turmeric,
3 garlic cloves,
1 tbsp salt,
½ stack water,
½ stack Sahara,
½ stack vegetable oil,
½ stack 6% vinegar.

Cooking:
Chop a head of cabbage. Mince the garlic and grate the carrots. Put everything in a saucepan, sprinkle with turmeric and mix. For the marinade, boil water with vinegar, oil, sugar and salt. Pour the still hot marinade over the cabbage and set the oppression. A day later, a beautiful "sunny" cabbage will be ready.

Pickled cabbage with beets and garlic

Ingredients:
3 kg of white cabbage,
1 beet,
1 carrot
7 cloves of garlic.
For the marinade (for 1 liter of water):
1 stack table 6% vinegar (maybe a little less),
½ stack vegetable oil,
1 stack Sahara,
2 tbsp with a hill of salt
black peppercorns - to taste.

Cooking:
Coarsely chop the cabbage or cut into squares. Cut beets and carrots into pieces. Put the cabbage in a suitable size pan, sprinkling it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour cabbage over it. Then cover the cabbage with a plate and set the oppression. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready for use.

Cabbage with horseradish

Ingredients:
2 kg white or red cabbage
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g of garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (for 1 liter of water):
20 g salt
20 g sugar
1 cup 6% vinegar.

Cooking:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips, pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour everything with marinade, and in a few days the wonderful pickled cabbage with horseradish will be ready.

Cabbage marinated with pepper and lemon

Ingredients:
3 kg of cabbage
1 kg sweet pepper
1 lemon.
For the marinade (for 1 liter of water):
½ stack honey,
2 tsp salt.

Cooking:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars, pour boiling brine over them. Top the jars with plastic lids and put in a cold place for a day.

Pickled cabbage "Provencal"

Ingredients:
1 kg of white cabbage,
2 carrots
500 g grapes
300 g apples.
For marinade:
1 liter of water
1 tbsp salt,
70 g sugar
100 ml vegetable oil,
½ stack 5% vinegar
Bay leaf,
ground cinnamon,
black and allspice peas.

Cooking:
For marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in the vinegar and oil. Chop cabbage and carrots, add sliced ​​apples, grapes, mix everything. Place the mixture firmly in a bowl and pour over the marinade. Soak the cabbage for a day at room temperature, then - a day in the cold.

Pickled Red Cabbage "Quick"

Ingredients:
1.5 kg red cabbage
1 carrot
2-3 cloves of garlic,
1 tbsp salt.
For the marinade (for 500 ml of water):
2 tbsp Sahara,
1 tbsp coriander seeds,
½ tbsp cumin,
½ tbsp peppercorns,
150 ml apple cider vinegar
Bay leaf.

Cooking:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, put in a saucepan and mix the vegetables with salt. Grinding to form juice is not necessary, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade boil with spices for 2-3 minutes, then pour in apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade over the cabbage through a sieve to filter out the spices. Let cool, then cover the dish with a lid and refrigerate. After 4 hours, the cabbage will be ready.

Pickled Cabbage with Cranberries

Ingredients:
2 kg of white cabbage,
400 g carrots
350 g cranberries.
For marinade:
1 liter of water
50 g salt
100 g honey
100 ml 6% apple cider vinegar.

Cooking:
Sort the cranberries carefully and wash them well. Chop the cabbage, grate the carrots and mix in a bowl with chopped cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over vegetables with cranberries. Cover the pickled cabbage on top with a plate on which you set oppression, and leave it in this form in a cool place for 2-3 days. Store cooked cabbage in the refrigerator.

"Acute"

Ingredients:
2 small heads of cabbage
1 small beetroot
3 garlic cloves,
½ dry hot pepper,
1 liter of water
200 g sugar
5 tbsp vegetable oil,
3 tbsp topless salt,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.

Cooking:
Remove the upper leaves from the cabbage, cut the heads into four parts, cut out the stalk, then cut into squares. Finely chop the garlic. Put chopped cabbage in a clean three-liter jar, periodically adding garlic. From time to time, tamp the cabbage in the jar (the cabbage should be up to the shoulders of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot pepper, peeled and diced beets, bay leaf, allspice. Put the pan on the fire, bring the marinade to a boil, then reduce the heat and boil for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour cabbage with hot marinade and leave on the table to cool. Close the chilled jar of cabbage with a lid and send it to the refrigerator. After 12 hours, the cabbage will be ready.

Cauliflower "Fragrant"

Ingredients:
1.5 kg cauliflower,
2 large sweet peppers
2 carrots
4 garlic cloves,
1 bunch of parsley
salt, pepper, bay leaf - to taste.
For marinade:
1 liter of water
3 tbsp Sahara,
2 tbsp with a hill of salt
3 tbsp 9% vinegar,
⅔ stack. vegetable oil.

Cooking:
Cut the pepper into strips, grate the carrots on a coarse grater, and disassemble the cauliflower into small inflorescences. Dilute the salt in water and bring the solution to a boil. Put the cauliflower in this brine and let it stand in it for about 10 minutes under a closed lid, but do not boil. Then take out the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix vegetables and place in a jar, add parsley and garlic cloves there, pour marinade and close the lid. Wrap the jar in a woolen blanket or cotton blanket and let stand warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.

Pickled Brussels sprouts

Ingredients:
1 kg Brussels sprouts
2 bulbs
6 bay leaves,
3 stack. 9% vinegar,
3 stack. water,
2 tbsp Sahara,
2.5 tsp salt.

Cooking:
Rinse Brussels sprouts, remove old leaves, put in a saucepan, cover with water, cover and put on fire. Boil for 2 minutes, then quickly transfer to ice water. After a while, drain the water, and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the cabbage jars. Then pour vinegar and water into the pan, add sugar, salt, mix and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving some space. Close the jars tightly with lids, let them cool and refrigerate for a day.

Pickled cabbage "Delicious duet"

Ingredients:
300 g broccoli cabbage,
1 fork of cauliflower,
1 carrot
6 garlic cloves,
1.5 liters of water,
8 tbsp Sahara,
4 tbsp salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.

Cooking:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaf and boil. Wash broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and put in a marinating bowl, pour hot marinade, then cool and leave for a day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Cold pickling of cabbage in jars is the most popular way to preserve the product for the winter.

Salted cabbage is an important part of the diet, especially in winter, as it replaces vegetable salads from fresh vegetables. This helps to maintain the balance of vitamins and minerals, the body's immunity, which will protect during periods of exacerbation of acute viral infections.

Features of salting in a cold way

Preservation of cabbage nutrients is a paramount goal when pickling. And this is possible subject to the following rules:

1. Good choice of cabbage. Leaves must be clean and free of stains. In addition, the cabbage must have outer leaves, since it is they who protect the inner head from damage. There should be no rot smell.
2. Strict observance of the proportionality of the sugar and salt used when salting in a jar.
3. Compliance with the rules of shredding cabbage.
4. Using the strictly specified amount of vinegar in the recipe with a cold method.

Comment! For sourdough in a cold way, late varieties of cabbage are suitable.

Compare the two images below, where all the points are clearly displayed.

cold pickled cabbage recipe

It is important to understand that the salting and pickling processes are completely different, and the end products differ significantly in taste. The article contains salting recipes. Such cabbage retains its natural taste, structure and aroma.

There are many cold methods, such as adding other vegetables. A popular method of salting in a jar using carrots or beets and garlic. Since garlic has powerful antibacterial properties, the reproduction of harmful bacteria in the jar is blocked, which helps to increase the shelf life.

Important! In order to speed up the pickling process, it is necessary to provide a sufficient amount of natural vegetable juice. This can be achieved if the fruits are thoroughly kneaded in the hands before laying.

In addition, the taste directly depends on the correct shredding. This must be done with a sharp knife, slicing finely enough.

Modern housewives have come up with some trick to speed up the process and make it easier. The method consists in using the most common vegetable peeler.

With vinegar

The use of vinegar in salting has its positive properties:

• improves the taste properties of cabbage, brings a special sour taste;
• is a natural analogue of preservatives;
• speeds up the salting process in a jar;
• contributes to the preservation of useful properties.

Comment! If sauerkraut should be infused for about two weeks, then salted cabbage will be ready for use in 7-8 hours.

Especially popular is the cold method in a jar using carrots. This is due to the fact that it is a source of a large number of vitamins that are beneficial to the body. In combination with cabbage, these properties are enhanced, because the products complement each other well.

For salting in a cold way in a jar, the following ingredients are used:

• white cabbage - 1 kg;
• fresh carrots - 1 piece;
• 4 cloves of garlic;
• salt - 100 g;
• sunflower oil -50 ml;
• sugar - 50 g;
• peppercorns - 6 pieces;
• water - 0.3 l;
• table vinegar at a concentration of 9% - 50 ml.

The cooking sequence is as follows:

1. Cut the cabbage into large pieces.
2. Wash the carrots and grate on a coarse grater.
3. Peel the garlic and pass through the garlic press.
4. For the brine, in a separate bowl, mix sugar, sunflower oil, vinegar and salt.
5. Bring water to a boil and pour into the already collected mixture.
6. Put cabbage pieces in a jar, after slightly kneading them. Arrange the cabbage pieces with a layer of carrots and garlic.
7. Pour the stacked products with cooled brine.
8. Close the lid and leave for a time equal to two hours.

Attention! After two hours, it is desirable to mix the contents of the jar. Then leave until the end of the process (at least another seven hours).

The final product is not only incredibly tasty, but also aesthetically pleasing, suitable for both everyday use and festive dinners as a cold snack.

without vinegar

Important! If you have problems with the gastrointestinal tract, you should refrain from recipes using vinegar, as it can irritate the mucous membranes.

The recipe without vinegar is in no way inferior to the others, the taste remains the same, except that the shelf life is slightly reduced.

To prepare, take:

• white cabbage - 3.5 kg;
• beets - 0.5 kg;
• 3 cloves of garlic;
• horseradish - root;
• salt - 100 g;
• sugar - ½ cup;
• black peppercorns - 5 pieces;
• bay leaf - 5 pieces;
• water - 2 liters.

Advice! You should not use young heads for the cold method in a jar.

Cooking instructions:

1. Chop the cabbage into large pieces.
2. Cut the beets into small cubes.
3. Boil water for the brine and let it cool. Add pepper, bay leaf, sugar and salt.
4. Peel the garlic, pass through a crusher and put it in a jar.
5. Add horseradish.
6. Lay cabbage in layers with beets in a container and pour cold brine.
7. Put a lid smaller than the hole on the container, on which lay something heavy like a stone. The main goal is to provide maximum pressure.

Since there is no vinegar in the composition, the process of pickling cabbage will take several days. It should pass without the influence of direct sunlight, in a dark and cold place.

Terms and conditions of storage

There are several storage methods:

1. In wooden barrels. The shelf life with this method can reach 8-9 months, while the barrels must be in a cellar or a cold room, at a temperature of 1 to 4 degrees.
2. In an enameled steel bucket. Particularly suitable for apartment dwellers. It should also be stored at a temperature in the range from 1 to 5 degrees, and the shelf life is about 5 months.
3. In a glass jar. Banks should be stored in cool rooms without sun exposure. If possible, you can put it in the refrigerator. Shelf life can reach six months.
4. in a polymer film. This option is suitable for freezing the finished product, which is then desirable to use in the process of preparing hot dishes, for example, borscht.

• do not be afraid of freezing, although after thawing the product must be consumed as soon as possible, while the concentration of cabbage nutrients is maximum;
• the product should always be in brine, since it is he who is responsible for the safety of the vitamins and minerals of salting. For example, vitamin C, contained in large quantities in carrots and cabbage, is destroyed almost instantly under the influence of oxygen from the air;
• the shelf life of cabbage in a jar can be slightly increased with the help of natural preservatives, for example, by adding a handful of cranberries;
• if a certain amount of mold has formed on the surface of the finished product in the jar during storage, it should be carefully removed, and then add a tablespoon of mustard, which will act as an antiseptic.

Conclusion

Salting cabbage in jars in a cold way is a simple method to perform, but it will provide a delicious salad for a long time to come, as well as vitamins and trace elements necessary during a weakened state of the body.

You can think of a recipe yourself depending on your taste preferences:

• add spices to taste, you can use cloves;
• replace bay leaf with cherry, as a result, get a tart, interesting taste of brine;
• use cranberries.

It is even useful to do this, since a varied menu will never get bored, and every day will be filled with pleasant emotions.