Red cabbage pickled for the winter: instant recipes with photos

It is hardly possible to imagine a vegetable more versatile than red cabbage, because it is easy to prepare for the winter in a variety of ways. Grown in your own backyard, it can be a cheap yet sophisticated side dish on a gourmet table.

Useful properties of red cabbage

In addition to the properties that cleanse the body, the vegetable has a number of other qualities that are positive for he alth. One of them is the strengthening of blood vessels. In addition, it will be useful for people who have problems with pressure, as it can bring it back to normal.

Finally, eating this product helps stabilize cholesterol and sugar levels, which obviously won't hurt lovers of fried and sweet. Red, purple, and blue varieties have these properties.

Preparing the main ingredients

Because this vegetable tastes juicy and slightly spicy, it is suitable for many dishes. It can be soups, stews, salads … Also, this vegetable can be fermented and pickled. A properly prepared dish carries exquisite notes of aroma and taste.

If you want to fully enjoy red cabbage in its various manifestations, you can try a few of the recipes described below. To get started, stock up on the following basic ingredients, in addition to the cabbage itself:

vinegar;
beets;
pepper;
carrot;
s alt;
sugar.

As a result, you will get quite a lot of interesting cooking options that will impress gourmets. Well, even if someone does not like these recipes, then nothing prevents you from coming up with something of your own.

Cooking recipes

There are several cooking methods that will reveal the palette of taste. Each of these recipes is original and, at the same time, not too difficult for an amateur cook.

Classic, with vinegar for the winter

Firstly, this dish can be an excellent ingredient for side dishes and salads in the winter season. And secondly, someone will eat it with pleasure anyway. Here are the ingredients you will need to make one jar:

1 kilo of main vegetable;
2 cups of vinegar 9%;
2 bay leaves;
1-2 tablespoons vegetable oil;
2 carnations;
50 grams of s alt;
60 grams of sugar;
4 black peppercorns;
1 liter of water.

You will need to mix the cabbage shavings with 20 grams of s alt, rub with your hands with medium strength and cover with a clean kitchen towel. The mixture should now stand for five hours, during which time you can prepare the canning container.

When enough time has passed, pack the red cabbage tightly into the tanks. A marinade is prepared from the remaining spices and s alt, after which it is poured into a container. The marinade should not reach the edges by 1 centimeter. It remains only to add all this to the brim with pre-calcined refined oil, after which the jar can be rolled up.

Spicy with beets

A very sophisticated dish, though very easy to make. Here are the ingredients for 5 kilograms of cabbage:

200 grams of beets;
2 hot peppers;
50 grams of honey;
100 grams of s alt;
0.5 lemon;
1.5 cups of water.

The head of cabbage should be cut into several small pieces, but not into chips. Then you need to remove the seeds from half a lemon and grate it. Lemon should be mixed with cabbage and the resulting mixture should be transferred to the seaming tank.

In the process of shifting, you need to periodically sprinkle it all with beets and greens. Now s alt and honey are dissolved in hot water and then pepper is added. This mixture must be filled with the contents of the container. Finally, it remains only to cool the product, carefully close it with a lid and put it somewhere cool. In a week, a simple but tasty dish will be ready.

With bell peppers

A wonderful marinated dish will be an exquisite surprise for gourmet guests. Here's what you'll need:

1 kilogram of cabbage;
200 grams of sugar;
1 kilogram of colorful bell peppers;
1 liter of water;
3 grams of dry dill seeds;
70 grams of s alt;
150 grams of onion.

First you need to wash the pepper, then put it in boiling water for 5 minutes. After the expiration date, immediately place in ice water. When the vegetable has cooled, remove the top film from it, remove the partitions and seeds, and then cut into strips. Then you have to chop the cabbage and mix it with pepper.

Onions of light varieties are peeled, washed, and then cut into halves of rings into the resulting mixture.Then all this is mixed with s alt and sugar, as well as dill seeds. It is necessary to grind the mixture a little. Everything is put into a clean container and rolled up. It remains only to pasteurize the workpiece: a jar of 0.5 liters must be held over the fire for 20 minutes.

In jars of aspirin

Of course, if a person tries to use as few drugs as possible, this prescription will not work for him. But for those who are not squeamish, red cabbage with aspirin is an interesting option. Aspirin allows you to keep the cabbage in good condition for a long time. Here are the ingredients you will need for the 3-liter jar Pickled Cabbage with Carrots recipe:

cabbage itself (how much will go into a jar);
3 tablespoons of sugar;
3 bay leaves;
2 carrots;
6 black peppercorns;
3 aspirins;
3 tablespoons coarse s alt.

First the cabbage is shredded. Then the carrots are rubbed on a coarse grater and mixed with cabbage. This mixture must be sorted out by hand. Bank is doused with boiling water. A third of sugar, peppercorns and s alt is poured, after which a bay leaf and 1 aspirin are added.

Half of the jar is filled with a mixture of carrots and cabbage, all this is compacted, after which the ingredients are added a couple more times. Now you need to pour boiling water up to the so-called "shoulders" of the jar, and after 5 minutes you should add boiling water to the very top and tighten the lid. The jar will have to be turned over and wait until it cools down. Then she goes to a cold place.

With raisins

Red cabbage can have amazing flavors. One of the most interesting dishes is vegetable stew with thyme and raisins. Here's what you'll need:

500 grams of cabbage;
1 branch of thyme;
1 tablespoon light raisins;
30 grams of butter;
pepper and s alt to taste;
50 ml white wine vinegar;
20 grams of brown sugar.

A tablespoon of water, vinegar, sugar and butter are mixed in a saucepan. Now you need to close the tank and heat over medium heat until the butter is melted. Add raisins, thyme and pre-shredded red cabbage.

You need to pepper, s alt and mix the resulting. Then all this must be brought to a boil, covered and put in the oven. By this time, the latter should already be heated to 160 degrees. Cooking takes place within two hours. In this case, you need to mix the cabbage every half hour.

Piece pickled, fast food

Great for cold weather salads. It is extremely easy to prepare. Here are the components you will need:

1.5 kilograms of cabbage;
0.5 liters of water;
0.5 tablespoon whole black pepper;
1 tablespoon coriander seeds;
2 bay leaves;
1 tablespoon s alt;
1 carrot;
2 tablespoons of granulated sugar;
0.5 tablespoons of cumin seeds;
0.75 cups of apple cider vinegar;
3 garlic cloves.

First you need to chop the main vegetable. Garlic is peeled and washed, after which it is squeezed into cabbage. Carrots are washed and peeled, rubbed with the thinnest straws into the already prepared mixture. When adding s alt, do not mix the workpiece.

After sugar and spices are poured into a container of hot water. After 2-3 minutes, vinegar is poured into the mixture, and all this is brought to a boil. Through a fine sieve, the broth is poured into the cabbage. It remains to close the container and leave it for 4 hours.

Crispy

An interesting variant with plum, marinated. Taste for an amateur, but some, for sure, it will seem that it is very elegant and tasty. For cooking you will need:

1 head of main vegetable;
1 liter of water;
100 grams of s alt;
125 grams of sugar;
250 grams of vinegar;
a few cumin seeds;
plums weighing 20% of the mass of cabbage.

To begin with, the head of cabbage is washed and cleaned from the top leaves.Then finely shredded. Then you need to pour the main vegetable with boiling water and wait until the cabbage is completely softened. This may take approximately 15 minutes. After this happens, the liquid should be allowed to drain completely.

Separately with water you need to mix sugar and s alt and, bringing to a boil, hold it in this state for a while. At the end, vinegar is added. Cabbage and chopped plums are placed in a 0.5 liter jar, cumin seeds are added. The brine must be filled so that its level coincides with the level of the cabbage. After the dish has stood long enough, it will be ready.

Cabbage salad

Amazing taste and refined aroma - that's what gives a salad of this vegetable with beetroot juice, marinated. The components are as follows:

2-3 heads of blue cabbage;
favorite spices suitable for pickling;
100 milliliters of water;
6 tablespoons of table s alt;
4 garlic cloves;
2 small beets;
100 grams of sugar;
1.5 cups table vinegar 9%.

Two 3 liter cans are sterilized. The main vegetable is cut into strips in some kind of container. S alt, sugar and spices, such as bay leaf, are added. A little wrinkled by the hands. Now you need to boil the beets and grate. Beet pulp must be squeezed into boiled water, and topped up with vinegar. Now cabbage is laid out in jars, poured with the prepared mixture, and then closed with plastic lids.

Sauerkraut

This is a very easy dish to make, if you can even call it that. Be that as it may, sauerkraut has an exquisite taste and has certain benefits. Here's what you'll need to prepare:

5 kilograms of cabbage;
100 grams of sugar (sand);
100 grams of non-iodine s alt.

The main component is chopped and placed on a plate. Then it is sprinkled with sugar and s alted. During sprinkling, it is important to mix and press the mixture with your hands. After five minutes, you can shift the cabbage into a pre-prepared jar. You need to tamp each portion. There should be 2-3 centimeters left on top. It is best to store the resulting dish in the kitchen. Cabbage should stand for three days. It is necessary to periodically make a hole so that excess gas comes out. It remains only to drain the juice, and the dish is ready.

Storage rules

Storage is worth thinking about when choosing a vegetable. The head of cabbage should be dense and have a mass of more than a kilogram. It is necessary to remove the vegetable in time with the right methodThis is done in early October, in dry, relatively warm weather, while leaving a couple of covering sheets. The stalk should be around 2 centimeters.

Cabbage should be in a cool, dark place. Most of the dishes and side dishes described above already in one of their recipes contain those components that will allow them to be stored for quite a long time, which does not eliminate the need for proper storage.

In conclusion, red cabbage is one of those foods that can be used as a side dish for many dishes. Therefore, growing this vegetable is an excellent solution for a gourmet summer resident.