Content
Pickling is a method of cooking food using acid. The cheapest and most accessible of them is vinegar. Most housewives preserve vegetables using marinades for the winter, thus diversifying the family's diet during the cold season. It is believed that the first vinegar made from palm wine appeared in the East 5 millennia BC. In Rus', in the old days, rye, bread, and raspberry were considered traditional. Today we rarely make vinegar ourselves, although there is nothing complicated about it. It is much easier and more reliable to go to the nearest store and buy an inexpensive product.
But preparations for the winter are made every year in every home. And although pickled vegetables are healthier than pickled ones, often we simply have no other choice - the latter are easier to prepare. And they are stored better, especially in a city apartment where there is no cellar or basement. Pickled cabbage for the winter it has long become a traditional dish for us, tasty and rich in vitamins. Today we will cook it with mushrooms or other vegetables.
Cabbage marinated in pepper
There is no mistake in the name of the recipe; we will really be pickling cabbage for the winter, stuffing peppers with it. The dish will turn out original, with an unusual spicy taste. It is perfect as an appetizer for strong drinks or if you want to cook something that will surprise your family and guests.
Ingredients
For pickled cabbage for the winter, take:
- bell pepper – 1.5 kg;
- white cabbage – 1 kg;
- salt – 1.5 tbsp. spoons;
- vinegar – 60 ml;
- caraway seeds – 1 teaspoon.
Marinade:
- water – 3 l;
- salt – 90 g;
- vinegar – 180 ml;
- bay leaf, allspice peas.
In this recipe, we obviously gave more than necessary amount of marinade. Each housewife, when preparing vegetables, will stuff the peppers with cabbage differently or put them in jars. So it’s better to let the marinade remain than to cook it again.
Preparation
First, slice the cabbage as thin as possible. A special shredder can help you with this. Sprinkle it with salt, remember well with your hands to release the juice. Then pour in vinegar, stir, place the weight and leave for 24 hours.
After a day, squeeze out the juice, add cumin and mix well.
Remove the seeds and stems from fresh bell peppers so that the fruit remains intact. Rinse under cold running water to remove any remaining grains.
Blanch the pepper for 3-5 minutes in boiling water. Let the liquid drain and cool the fruit.
Stuff the peppers with pickled cabbage.
Place 2 peas and 1 bay leaf at the bottom of each clean jar.
Place the peppers tightly, but carefully, so as not to damage the fruits, into containers.
Mix water and salt in a saucepan and heat until it is completely dissolved. Strain the solution and return to the heat. After boiling, pour in vinegar, turn off after a minute.
Fill the jars with marinade cooled to 80 degrees.
Place the containers in the dishes for sterilization.Process half-liter jars for half an hour, liter jars a little longer - 40 minutes.
When the water has cooled a little, roll up the containers with tin lids and wrap them warmly.
With cucumbers
Pickled cabbage with cucumbers for the winter is prepared quickly, it turns out crispy and tasty. We will do it without sterilization, so the jars need to be processed in advance.
Ingredients
For cabbage salad for the winter, take:
- cabbage – 2 kg;
- cucumbers – 1 kg;
- onion – 1 kg;
- carrots – 1 kg;
- vinegar - 1 glass;
- refined oil – 0.5 cups;
- salt – 4 tbsp. spoons;
- sugar – 4 tbsp. spoons.
This recipe pickling cabbage for the winter does not require adding water. Cucumbers should be fresh, young, with elastic skin.
Preparation
Before how to pickle cabbage, sterilize the jars.
Cut the onion into rings, grate the carrots on a grater with large holes. Shred the cabbage and squeeze it with your hands. Without removing the peel, cut the cucumbers into circles, first removing the ends.
Combine cabbage with carrots and other vegetables, add sugar, salt, add oil, stir, put on the stove.
The whole time the salad is warming up, do not leave the stove. It won't take long to boil, so you want the vegetables to heat evenly. Stir your winter coleslaw constantly with a wooden spoon.
Boil it for 5 minutes, pour in vinegar and place in jars, which must be sealed immediately.
Cool the containers slowly under the blanket. Store at reduced temperature.
With mushrooms
We will prepare the appetizer without sterilization; the vegetables will already undergo a long heat treatment. The salad will turn out very tasty; it can be preserved for the winter or eaten immediately.
Ingredients
For a winter snack with mushrooms you will need:
- cabbage – 2 kg;
- mushrooms – 2 kg;
- onion – 1 kg;
- carrots – 1 kg;
- vegetable oil – 0.5 l;
- vinegar – 300 ml;
- sugar – 7 tbsp. spoon;
- salt – 3 tbsp. spoons.
Preparation
We will describe how to prepare this salad step by step.
Boil the mushrooms in water with salt in advance, strain the liquid and rinse.
Grate the carrots, cut the onions into cubes, and chop the cabbage.
Cut large mushrooms in half.
Prepare a large deep frying pan or saucepan with a thick bottom, pour a little oil.
Add onions and carrots and simmer until transparent.
Enter cabbage and mushrooms. Pour in the rest of the oil.
After boiling, simmer under a tightly closed lid for half an hour over low heat.
From time to time, stir the cabbage and mushrooms for the winter with a wooden spatula.
Add sugar, vinegar, salt, simmer for 40 minutes.
Don't forget to stir periodically.
Pack the hot salad into sterile jars, roll it up, and insulate it with an old blanket.
Put it away for storage in the cellar or on the balcony.
Watch the video on how to prepare hodgepodge with mushrooms for the winter:
With tomato pieces
Cabbage with tomatoes prepared this way is very tasty, it will probably become one of the canned salads you make every year.
Ingredients
To marinate cabbage you will need:
- cabbage – 1 kg;
- tomatoes – 1 kg;
- sweet pepper – 2 pcs.;
- onions – 2 pcs.
Marinade:
- vinegar – 250 ml;
- sugar – 100 g;
- salt – 50 g;
- allspice and black peppercorns - to taste.
For this recipe, choose plump, fleshy tomatoes with thin skins.
Preparation
First, chop the cabbage, knead it a little with your hands. Cut the tomatoes into slices, onions into half rings. Peel the pepper from seeds and chop into strips.
Stir the vegetables, place in an enamel pan, and place under a press for 12 hours.
Drain the juice, add sugar, vinegar, salt, and spices to the vegetables. Place the pan on the fire and simmer for 10 minutes after it starts boiling.
Pack the cabbage and tomatoes into sterile jars and roll up. Cover with a blanket and let cool.
This salad is prepared without sterilization; store it in a cool place.
With whole tomatoes
Cabbage is marinated with vegetables not only in the form of salad. You can make a very beautiful preserve with whole tomatoes.
Ingredients
To prepare cabbage marinated with tomatoes, for one 3 liter jar take:
- cabbage – 1 kg;
- tomatoes – 1 kg;
- sweet pepper – 1 pc.;
- garlic – 1 head;
- sugar – 2 tbsp. spoons;
- salt – 2 tbsp. spoons;
- vinegar – 90 ml;
- currant leaves – 5 pcs.;
- aspirin – 4 tablets;
- hot pepper – 1 small pod;
- water.
Tomatoes should be medium-sized, firm, with dense flesh. If you don't have a small hot pepper, you can take a piece of a large one. Spicy lovers can add a whole one.
Preparation
Chop the cabbage, wash the tomatoes and currant leaves.
Remove the stalks and seeds from the peppers, rinse, and cut into arbitrary pieces.
Peel the garlic.
Place pieces of pepper, garlic, and currant leaves at the bottom of a sterile bottle.
Place a layer of cabbage on top, then a few tomatoes.
Alternating vegetables, fill half the jar.
Add salt, sugar, vinegar.
Grind the aspirin, dilute it with hot water and add it to the bottle.
Add vegetables so that cabbage is the top layer.
Fill the jar with boiling water, close it with a pre-scalded nylon lid.
Cabbage prepared for the winter should be stored in a cool place.
Vegetable mix
We looked at many ways to pickle cabbage. This list wouldn't be complete without giving a recipe for mixed vegetables.
Ingredients
Take these products:
- cabbage – 1 kg;
- cucumbers – 1 kg;
- brown tomatoes – 1 kg;
- sweet pepper – 1 kg;
- onion – 1 kg;
- carrots – 1 kg;
- vegetable oil – 2 cups;
- vinegar - 1 glass;
- sugar – 1 glass;
- salt – 3 tbsp. spoons.
The quantity of vegetables is calculated for 5 or 6 1 liter jars.
Preparation
Wash the cucumbers, remove the ends and cut into slices.
Remove the top leaves from the cabbage, cut into quarters and shred.
Rinse the tomatoes and cut into pieces.
Peel the carrots, wash them, chop them on a grater with large holes.
Remove the seeds and tail from the pepper and rinse. Cut into half rings or strips.
Peel the onion from the outer scales. Cut into half rings or cubes.
Place the vegetables in an enamel or stainless steel pan.
Add salt, oil, sugar, vinegar, stir well and place on low heat.
With constant stirring, cook for half an hour from the moment of boiling.
Place the assortment into sterile jars and roll up.
Wrap it in a blanket or old towels, and after cooling, put it in the pantry or cellar.
With apples
A salad made from pickled cabbage for the winter always turns out especially tasty if apples are one of its components. Instead of vinegar in this recipe we will use citric acid. It will prevent the fruit from turning black and will give the preparation an exquisite taste.
Ingredients
To make a salad for the winter, you need:
- cabbage – 1 kg;
- apples – 0.5 kg;
- carrots – 0.5 kg;
- citric acid – 0.5 teaspoon.
Marinade:
- water – 1 l;
- salt – 1 tbsp. spoon;
- sugar – 2 tbsp. spoons;
- citric acid – 0.5 teaspoon.
There may be some extra marinade left, it will all depend on how thoroughly you pack the salad.
Preparation
Peel and grate the carrots.
Peel and core apples. Grate on the coarsest grater, immediately mix with citric acid so as not to darken.
Roughly chop the cabbage into strips, but not into very thick strips.
Mix all the ingredients, pack into jars and compact well.
Prepare a marinade from salt, water, sugar and citric acid.
Pour it into containers with vegetables. To ensure that the liquid reaches the bottom, pierce the cabbage in several places with a narrow, clean knife. Rotate the jar around its axis, shake it, tap the bottom on the table.
When all the voids are filled with marinade, place the jars for sterilization. Boil half-liter containers for 15 minutes, liter containers for 25.
Seal the jars hermetically, wrap them warmly, and let cool.
Conclusion
We think that the recipes we offer will not leave you indifferent. Each of them is original in its own way and has excellent taste. Bon appetit!
