Pickled cabbage: 18 delicious recipes for cooking for the winter at home

One of the popular ways to make the winter diet varied and balanced is pickling. Cabbage pickled for the winter is a successful dish that preserves the entire spectrum of vitamins and microelements contained in a fresh product. This method is practically not related to heat treatment, and a large number of recipes and a variety of ingredients can satisfy the most whimsical taste.

Subtleties of pickling cabbage for the winter

Marinating is a whole section of cooking. Canned, with the use of vinegar, cabbage is a good snack, suitable as a side dish for meat and fish dishes, can serve as an ingredient in cabbage soup and filling for pies.

But in order for the dishes to be spicy, moderately spicy, you need to follow a few rules:

1. Marination should only be done at room temperature.
2. You should not pickle young cabbage. You need to take mid-season and late varieties with juicy fleshy leaves.
3. It is very important to follow the recipe and keep the proper proportions of the ingredients.
4. Only coarse rock s alt should be used for pickling.
5. During the pickling process, cabbage should be pierced from time to time with a fork or other sharp object to release fermentation gases.

Knowing these simple rules, you can safely start canning.

Selecting and preparing the main ingredient

Traditionally, white cabbage is most often taken for conservation. Less often pay attention to the red, Brussels, Beijing, color.The quality of pickling depends on the variety and appearance of the vegetable. Good dense heads with fleshy sweet leaves, snow-white on the cut.

Late autumn varieties are more suitable than others: Belorusskaya, Gribovskaya, Yubileinaya, Saburovka, Kashirskaya, Dobrovodskaya.

Heads of cabbage with cracks, spots, frostbitten loose leaves will not work. The ideal weight for a marinating fork is between 0.7 and 1.0 kilograms.

Before starting work, the cabbage is thoroughly washed, dried, the top dried leaves are removed, the stalk is cut out. Then the head of cabbage is cut into plates, chopped finely or coarsely (depending on the recipe). If the recipe contains carrots, then 2-3 pieces are taken per head.

How to prepare the container

Pickling is most often carried out in glass jars. They are thoroughly washed with soap and steamed.

It is important that the jars are intact, without cracks or chips, and the lids fit snugly, making a complete seal.

Enameled rather than aluminum cookware is used to prepare vegetables and marinade.

The best pickled cabbage recipes

There are so many recipes for pickling cabbage. Here are some of them.

Classic way in 3 liter jars

One medium head of cabbage, carrots, 3 cloves of garlic are taken on a three-liter jar. For the marinade: for 3 liters of water - vinegar essence (one teaspoon), sugar (1 tablespoon), s alt (2 tablespoons), bay leaf, pepper. Vegetables are prepared: cabbage is cut into strips, carrots are rubbed on a coarse grater or chopped. Then proceed as follows:

• Spices and garlic are placed at the bottom of a sterilized jar;
• chopped vegetables are stacked in dense layers;
• add bulk ingredients on top;
• fill with boiling water and add vinegar.

Banks are hermetically sealed.

Cauliflower without sterilization

For quick cooking with vinegar, strong, he althy heads (inflorescences) are suitable. A large head of cabbage, disassembled into branches, fits into a three-liter cylinder. The dish is prepared for quick consumption, so the container is not sterilized. The progress of the work is as follows:

• for marinade: put spices in a liter of water, s alt (2 tablespoons), put sugar (3 tablespoons);
• boil on low heat for 4-5 minutes;
• fill jars with hot marinade and add vinegar;
• close, turn over to cool.

The first tasting is held in a week.

In hot brine

Cabbage cooked this way is delicious. Proceed as follows:

1. Cabbage is cut into strips, mashed until cabbage juice is released.
2. Make pickle. The main ingredients are sugar, s alt, half a glass of table vinegar (9%) and sunflower oil.
3. All components are mixed, boiled, combined with a vegetable.
4. Shake the container to marinate evenly.

The appetizer is ready in 2 hours.

German cabbage salad

For a savory German-style appetizer, pickle cabbage with bell peppers and spices.

1. Chop a large head of cabbage (weighing up to one and a half kilograms).
2. Cut sweet peppers into slices, and onions into cubes.
3. All vegetables are combined in a large bowl and carefully ground.
4. Prepare the filling: in a small saucepan, combine half a glass of vinegar and vegetable oil, 70 grams of sugar and s alt (a tablespoon).
5. Combine the ingredients.
6. Stir thoroughly again.

The appetizer is infused for a day, after which it is ready to eat.

Sweet cabbage

Sweet, crunchy cabbage is very fond of children. Prepare it like this:

1. A large fork (2 kilograms) is washed, chopped, put in a deep bowl.
2. Add two grated carrots, chopped garlic (5 cloves).
3. Make a sweet marinade (for a glass of sugar - 2 tablespoons of s alt, half a glass of vegetable oil, vinegar essence), combine with vegetables.
4. Knead the ingredients with a crush, and then with your hands.
5. Cover, put under pressure for three days.

Dish is ready.

With tomatoes

The dish has an unusual taste and bright color. The progress of the work is as follows:

1. A medium head of cabbage is suitable for work. It is cut and put into jars, shifted with medium-sized tomatoes, spices are added.
2. When the jar is full, make the marinade.
3. Fill jars and roll them under iron lids.
4. Banks are turned over and wrapped up, waiting to cool.

Preservation is stored in a dark, cool place.

With bell peppers

The essence of the recipe is as follows:

1. A large two-kilogram fork is shredded; pepper, carrot, fresh cucumber cut into strips, mixed.
2. Make the usual marinade, which is combined with vegetables, close the lid, waiting to cool.

In the refrigerator, this salad can be stored all winter at home.

With beets

This recipe is called Gurian cabbage. Vegetables are cooked like this:

1. Take a large fork (weighing about 2 kilograms) and cut into large squares.
2. Cut one beet and one carrot into large slices (up to 0.5 cm wide), chop 8 cloves of garlic into thin slices and chop the pepper.
3. Everything is laid in layers in a deep container.

The next step is to make a marinade based on apple cider vinegar and pour cabbage, then leave for several days.

With ginger

This is a very original he althy salad recipe. Prepare like this:

1. Vegetables, namely: cabbage forks weighing 2 kilograms, 1 medium pepper, 1 carrot, 5 garlic cloves cut into slices.
2. Ginger root weighing up to 70 grams is peeled, also thinly sliced and mixed.
3. Mainade a classic recipe based on apple cider vinegar marinade (150 grams), add to vegetables and put weight on top.
4. Wait for complete cooling, store in a cold place.

The dish is ready in a day.

With carrots and garlic

The recipe is convenient because the cabbage is cut very large without removing the stalk.

1. A medium head of cabbage weighing up to 1 kilogram is cut into plates, boiled for 10 minutes.
2. Cut 2 carrots and one bell pepper, squeeze out a few cloves of garlic.
3. Sugar and s alt are dissolved in one and a half liters of boiling water, 6 peppercorns are thrown in.
4. Add apple cider vinegar (150 grams) and other ingredients.
5. Paired with cabbage and pressed for better pickling.

A day later the salad is ready to eat.

With vegetables and apples

This vitamin snack in winter will successfully diversify the diet and become a real decoration of the table.

It is prepared simply:

1. Cabbage weighing up to 2 kilograms is finely chopped, 3 apples and 3 carrots are peeled and finely chopped.
2. Mainade marinade, which is combined with vegetables, mixed, packed in jars.
3. The container is hermetically sealed.

Sunsets are stored in a cold place - a refrigerator or a cellar.

Georgian

A simple recipe for a delicious, moderately spicy snack.

1. Cabbage is cut into medium-sized pieces, leaving the stalk, beets - thin slices.
2. 2 garlic cloves and hot pepper finely chopped.
3. Make a filling (2 liters of water for 3 tablespoons of s alt), cool.
4. Vegetables are sprinkled with spices, poured with marinade.

The pickling process lasts 3 days.

Bulgarian with aspirin

Acetylsalicylic acid is a good preservative.

1. They take a head of cabbage about 2 kilograms. Wash, finely chop.
2. Add grated root vegetables.
3. Vegetables are ground and placed in a sterilized container.
4. Make a filling, (sugar, s alt, vegetable oil, vinegar 9%), cool.

Before the jars are rolled up, 2 Aspirin tablets are placed in each.

Cabbage with pumpkin in marinade

Recipe given for a medium fork.

1. Prepare the main ingredient, take a kilogram of pumpkin and 1 beetroot.
2. Cabbage is chopped, pumpkin and beets are cut, two garlic cloves are minced, mixed thoroughly.
3. Marinade is prepared, combined with vegetables, mixed, put in the cold.

Dish is ready.

Salad with horseradish and bell peppers

The dish is quite spicy and easy to prepare.

1. Wash and finely cut a medium head of cabbage.
2. Chop carrots and peppers, mix everything.
3. Horseradish root is cleaned, tinder. Mince a few cloves of garlic.
4. Fill a container with vegetables, pour marinade.
5. Mix, lightly tamping.

Clean in the cold. Consume preferably within a month.

Eggplant recipe

For 1 kilogram of cabbage take 1 kilogram of eggplant and three medium carrots.

1. First prepare eggplant. They are boiled for 5 minutes, cooled.
2. Crushed garlic (8-10 cloves) is also added there.
3. Cabbage and carrots are crushed, cooled eggplant circles are put in them, s alt and vinegar are added.
4. The salad is laid out in sterilized jars, hermetically sealed.

Bon appetit!

In a tomato

The recipe is given for a kilogram of cabbage.

1. Thick tomato juice (1 liter) or chopped tomatoes are s alted and put on fire, boiled for 5 minutes.
2. Add chopped cabbage and boil again all together.
3. Cabbage in tomato, spices are placed in sterilized cylinders.

After hermetic rolling, turn over and cover with a blanket until cool.

With citric acid

In all recipes, acetic acid can be replaced with citric acid, but it must be done correctly.

1. A solution similar to vinegar essence (70%) can be obtained by diluting 1 tablespoon of citric acid powder in 2 tablespoons of boiled water.
2. An analogue of nine percent table vinegar is obtained by diluting 1 tablespoon of citric acid powder in 14 tablespoons of water.

Following the recipe.

How and how long are blanks stored?

The shelf life of pickled cabbage may vary. It depends on the conditions under which the cabbage was pickled and how it is stored.

1. If the cabbage was packaged in sterilized jars under hermetically sealed lids, then its shelf life is the longest and can last a year or more.
2. If the vegetable is preserved in a large container or in glass jars without sterilization, then the shelf life will not exceed two months. But at low temperature, it may be longer.
3. Frozen cabbage can be stored throughout the winter.

Pickled cabbage is tasty and he althy. Any hostess can study the technology of its preparation. Having mastered the basic subtleties, you can safely experiment with the ingredients.

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