Instant Pickled Cabbage: 12 Step by Step Recipes, Storage

Unlike thermophilic tomatoes and eggplants, cabbage feels comfortable in temperate and northern latitudes. It is planted in every dacha and garden. The heads of winter varieties are stored for a long time, s alted and fermented in a barrel, used for quick preparation of pickled cabbage with vegetables or mushrooms. Each ingredient brings its own flavor, sweetness or spiciness.

Features of quick pickling cabbage

Products are fermented for several days, although the brine can be made in 5 minutes. It will take much less time to cook pickled greens or cabbage.In 12 hours, hard leaves turn into a tender and appetizing snack, which contains a lot of useful ingredients.

The fermentation of vegetables occurs with the help of the acid secreted by them. Cabbage is pickled in a filling, where vinegar is necessarily present. Depending on the recipe and the additional ingredients used, the heads are marinated for 2 hours, but more often overnight, and sometimes it takes two days.

Selection and preparation of vegetables

In order for the cabbage not to soften, but to turn out crispy, late and medium varieties are used for pickling, pickling, preservation with vinegar.

Unripe heads of cabbage are slightly bitter, in ripe heads the leaves turn white, dry out at the ends.

For the preparation of the marinade, do not take iodized s alt, which softens the cabbage. Before shredding, the wilted upper leaves are removed, the stalk is removed, the head of cabbage is cut into several pieces.

Marinade is boiled from clean water and spices, poured into jars, vinegar is added to each. Young cabbage is used for a snack closed for the winter.

How to properly prepare the container

Glassware, in which pickled vegetables are rolled, is washed with soda, rinsed, after drying it is sterilized in one of the following ways:

in the oven;
in the microwave oven;
in a basin or saucepan;
in a double boiler.

Jars of 0.5 or 1 liter are warmed up for 10 minutes, in the microwave - 3 or 5. Three-liter containers need to be sterilized for half an hour, tin lids are disinfected in boiling water.

Methods for quick cooking cabbage

The heads of late and medium varieties are preserved, combined with other plant products, using different seasonings.

Classic Instant Pickled Cabbage - Lick Your Fingers

A crispy vegetable snack retains maximum nutrients. A small head is chopped, carrots are rubbed, peppers are cut in the form of straws. The ingredients are transferred to the basin, combined with peas and garlic.

Pour sugar into s alted water, add oil and ¼ cup of vinegar, boil for a couple of minutes. Boiling composition is poured over vegetables, covered with a saucer, oppression is placed.

Pickled early cabbage is not left for the winter. It is quickly s alted, it turns out very tasty, it is instantly used, but it is not stored for a long time.

Juicy and crispy cabbage in a 3-liter jar under hot marinade

Women often preserve fruits and vegetables in large containers so as not to bother washing and sterilizing the jars. The head of cabbage is cleaned from the upper leaves, cut with a knife or chopped, chopped 1 or 2 carrots. In addition to vegetables, you will need:

vinegar - ½ cup;
sugar - 100 g;
s alt - 1 l.

The leaves of the head are transferred to a bowl, combined with carrots. Chopped vegetables are sent to the container, compacting well.

Marinade is made from 6 glasses of water and spices. The s alted liquid is sent to the fire, boiled for half a minute. Pickle and vinegar fill a container with cabbage, twist, leave to marinate until the next morning.

Quick recipe in 2 hours

A beautiful and fragrant salad can be closed for the winter in jars by chopping a kilogram of juicy white cabbage. Fresh or frozen peppers are freed from grains, cut into strips, chopped 1 carrot using a coarse grater.

All components are mixed and transferred to glassware, poured to the top with boiling marinade, covered and left in the kitchen. To prepare a brine, 0.5 liters of water are combined:

with ½ cup sugar;
spoon of s alt;
oil and vinegar.

Yellow and red peppers stand out from the leaves, adding sweetness. Marinate vegetables for only 2 hours.

Korean-style cabbage in large pieces

You don't have to spend a lot of time preparing a fragrant salad, an amazing pink tint to which is given by only one beetroot, and hot peppers are spicy.

To please the family with Korean cabbage:

A small head of cabbage is divided into 8 parts, each of them is cut in two and crushed into 4 more pieces.
Beets are grated in large strips.
The garlic is freed from the husk, the teeth are turned into cubes with a knife.
Crushed vegetables are sent to a 3-liter jar in layers, seasoned with hot pepper.
Water is s alted, oil is poured, boiled with sugar and bay leaf.
Boiling marinade is filled into a container with sliced vegetables, seasoned with vinegar, covered with a plate with oppression for a day.

Cabbage should be infused for another 2 days. During this time, it will absorb acid and sugar, become pungent. To fill the salad you will need:

one and a half liters of water;
glass of butter;
s alt.

Spice the appetizer with hot pepper. Other spices are not used.

Variation with carrots, vinegar and vegetable oil

To prepare a salad, cut off excess greens from a head of cabbage. Garlic is cut into slices, carrots are crushed with a grater. In order for the liquid to stand out from the vegetables, put 2 tablespoons of s alt, mix thoroughly.

Sugar is poured into a liter of water and marinade is boiled, where pepper, oil and vinegar are added. Fill a container with cabbage with liquid. A load is placed on top, the vegetables are soaked with filling for at least 12 hours. To prepare a fragrant snack is used:

garlic;
pepper - 15-20 peas;
150 ml oil;
8 spoons of sugar;
carrots - 4 pieces

The pickled billet is stored indoors at 2-5 °C. Salad is served with hot dishes.

Spicy cauliflower with garlic, dill and pepper

Both fresh and pickled vegetables are eaten with pleasure in winter, canned tomatoes, cucumbers, and eggplants quickly sell out. For a change, women pickle not only white cabbage, but also cauliflower.

To make the salad fragrant and appetizing, seasoning is added in the form:

laurel leaves;
parsley and dill;
chili.

Disassembled cabbage inflorescences are dipped for half a minute in a pot of boiling water and selected in a colander. Spices are poured into 3 liters of water, 3 liters. rock s alt and make a marinade.

Leaves, herbs, peppers, 4-5 garlic cloves and carrots cut into 2 parts are placed in a glass jar. They put cauliflower, then again - seasoning, pour hot marinade up to the neck, leave it in the kitchen for a couple of days.

Georgian beetroot without vinegar and oil

A fragrant appetizer for spicy meat dishes is made in Transcaucasia. A lot of allspice is used for its preparation. The main ingredient is cabbage:

Two dense and hard heads of cabbage free from excess greens, divided into 8 parts.
Each piece is thrown into s alted boiling water, kept in it for a maximum of 3 minutes and removed to a wire rack or colander.
The fragrant powder is sent into the water, greens and leaves are put in and the filling is boiled.
Beets are chopped into circles, hot peppers are divided into 4 parts.
At the bottom of a large jar, vegetables are placed in layers, alternating with pieces of cabbage.

The container is filled with brine, covered with gauze and placed in a bowl. Vinegar is not used to prepare the salad, but you will need:

a pinch of pepper;
a bunch of parsley and celery;
beets - 3 or 4 pieces;
60g s alt;
garlic.

The jar of vegetables is left in the kitchen. They try it after 4 days, use it with sunflower oil.

Pijing cabbage pickled slices per day

To diversify the menu with he althy herbal products, no special knowledge and skills are required, a lot of time is not spent, a large number of ingredients. A kilogram of Beijing cabbage is washed under the tap, divided in half, cut into pieces. Onions are turned into rings, carrots into strips, garlic into plates.

Spices are poured into the water and the marinade is boiled. Vinegar is added to the boiling liquid, sunflower oil is poured in, the container with vegetables is filled with brine, covered with a saucer. A “daily” snack is served with mashed potatoes, except for cabbage, only a few ingredients are taken to prepare it:

2 bulbs;
2 carrots;
½ heads of garlic.

For pouring you will need 100-120 ml of vinegar, 70 oils, 4 cups of water. You can store the salad for 10 days in the refrigerator or roll it into jars.

Piquant with ginger

Not everyone is recommended to eat spicy snacks, but the vegetable salad prepared according to this recipe does not irritate the mucous membranes, is rich in vitamins, and strengthens the immune system. To marinate a head of cabbage you will need:

60-70g ginger root;
half of garlic;
pepper - 1 piece;
1 carrot.

Not table cider vinegar is poured into the marinade, but apple cider vinegar. Cooking consists of several steps:

Cabbage is cut into pieces, peppers are peeled from grains - into strips, garlic is squeezed out.
Chop the carrots.
Vegetables are thoroughly mixed and put in a bowl, circles of ginger root are added.
Pour 2 tablespoons of s alt, 5 sugar into the boiled liquid, boil and pour 150 ml of apple cider vinegar.
Fill a container of cabbage with marinade, press down to release juice.

The cooled vegetable snack is sent to the refrigerator. Done right, this tender and savory salad stays fresh for a whole month.

With bell peppers

You can pickle white cabbage with exotic spices, mushrooms, fruits, but most often women close it for the winter with vegetables. If 1 tight head is used, you will need 500 g of carrots, which are chopped into strips. Seeds are extracted from half a kilogram of pepper, the fruits are cut into strips. Remove the upper leaves from the cabbage, chop the head of cabbage with a knife. Several onions are peeled and chopped into rings. To prepare the marinade, add to the water:

1 teaspoon each of sugar and s alt;
bay leaf;
peppercorns - 5 pcs.;
sunflower oil - 1/2 cup.

When the liquid boils, pour 70-80 ml of vinegar. The vegetable mixture is laid out in jars, seasoned with marinade. Sterilize the container for a quarter of an hour.

With apples and cranberries

Sweet and fragrant snack with sourness is obtained if berries and fruits are used instead of pepper.She prepares quickly. You need to chop a head of cabbage, chop 1-2 carrots, finely chop 4 Antonovka-type apples, mix with a glass of fresh or frozen cranberries. All ingredients must be poured with a marinade made from sugar, s alt and vinegar. After a day, the snack will infuse and can be served on the table.

With vegetables and apples

Sauerkraut goes well with various dishes, but since there is nowhere to store it in this form in the apartment, they choose a dense head of cabbage, chop it into strips and pickle it with grated carrots and apples, cut into thin slices. All the ingredients are put in a bowl, poured with a glass of sugar, add 2 tablespoons of s alt, allspice peas.

After a few hours, sterile jars are filled with the mass that released the juice, poured with marinade prepared from 1.5 liters of water and 200 ml of vinegar. Sterilize containers for 20-25 minutes. 5 apples, 2 carrots are taken for 1 head.

Storage rules and expiry date

Cabbage rolled with vinegar for the winter does not spoil until spring. From an open jar in the refrigerator, the snack should be consumed a week in advance, as it begins to darken. Assorted instant food without sterilization is stored for only a month.