How to pickle cabbage in a jar so that it is crispy

Among the variety of winter dishes, salads and vegetable appetizers stand out. Eg, pickled cabbage contains a lot of useful vitamins and microelements, it is rich in valuable fiber, can boost immunity and improve the functioning of the digestive system. You can pickle cabbage at any time of the year: during the summer season and late autumn, and you can also seal the crispy snack in jars and eat it until the next harvest.

How to prepare very tasty and crispy pickled cabbage for the winter, what recipe to choose for this and deliciously diversify the winter menu - there will be an article about this.

Crispy pickled cabbage for the winter and recipes for its preparation

Vegetables, including cabbage, can be prepared in various ways: they are fermented, soaked, salted, or prepared in salads. One of the most gentle preparation methods is pickling.

Cabbage pickled in a special brine retains most of the nutrients and also accumulates vitamin C, which is so necessary in winter.Unlike sauerkraut and pickled cabbage, pickled cabbage turns out juicy, crunchy and has a spicy aroma.

Every housewife should at least try to marinate a jar of this delicious snack. After all, cabbage is great as a side dish for any meat and fish, it is delicious with porridges and pasta, used in salads, put in pies and dumplings, and added to cabbage soup.

Delicious Korean pickled cabbage

All Korean snacks are spicy and have a strong aroma. This recipe will be no exception, because the ingredients include products such as garlic and various spices.

To prepare this dish you will need the simplest ingredients:

• white cabbage – 2-2.5 kg;
• carrots – 0.2 kg;
• beets – 0.2 kg (you should choose vinaigrette beets);
• water – 1.2 l;
• sunflower oil – 100 ml (refined);
• sugar – 0.2 kg;
• salt – 1.5 tablespoons;
• vinegar – 150 ml;
• herbs and spices - to taste;
• garlic – 0.2 kg.

To prepare spicy cabbage in Korean, you must follow the following technology:

1. Cut the head of cabbage into two equal parts and cut out the stalk.
2. Cut each half into two more parts, then chop them into large squares or triangles.
3. Carrots and beets must be peeled and cut into large cubes.
4. The garlic is also peeled and chopped into slices.
5. Place all the vegetables in layers in a bowl or pan for pickling: cabbage, carrots, garlic, beets.
6. Now you need to boil water and pour sugar, salt, spices into it, pour in vinegar and oil.
7. Pour hot marinade over vegetables.
8. Cover the pan with a plate and place a weight on it (a three-liter jar of water can play this role).
9. After 6-9 hours, the workpiece will be marinated and will be ready for use.

Spicy cabbage marinated in a jar

Fragrant sweet and sour cabbage can be pickled directly in a glass jar. After this, it is put in the refrigerator and gradually eaten, or you can preserve such cabbage for the winter.

To prepare you will need:

• large head of cabbage 2.5-3 kg;
• teaspoon curry;
• 2 teaspoons of Khmeli-Suneli seasoning;
• 3-4 heads of garlic;
• water – 1.3 l;
• salt – 2 tablespoons;
• sugar – 150 g;
• vinegar - 1 glass.

The technology is quite simple:

1. The top green leaves are removed from the head and the head is washed in cold water.
2. Cut the cabbage in half and remove the stalk. They cut it into two more halves, then shred each part into long thin strips (the beauty of the finished dish depends on the length of the strips).
3. The garlic is peeled and cut into thin slices.
4. The cabbage is laid out on the table and sprinkled with spices and herbs, and garlic is added there. Mix everything, but do not crush it - the juice should not stand out.
5. Now the cabbage is placed in a glass jar of a suitable size and lightly compacted.
6. A marinade is made from water, salt, sugar and vinegar.
7. Pour the boiling marinade over the cabbage until it is completely covered with liquid.
8. Keep the jar of cabbage at room temperature for 24 hours.
9. After this, you can put the workpiece in the refrigerator or roll it up with a metal lid and take it to the basement.

Quick recipe

Often modern housewives do not have enough time for proper cooking. In this case, the quick marinating technology will come in very handy, because the product can be eaten within a few hours or, in extreme cases, the next day.

For quick marinating you will need:

• 2 kg of white cabbage;
• 2 glasses of water;
• half a glass of vinegar;
• half a glass of sugar;
• a glass of sunflower oil;
• a tablespoon of salt (it is better to use coarse salt).

You can prepare this snack in just twenty minutes:

1. Peel the head of cabbage and chop into thin strips.
2. Place the product in a bowl and knead well with your hands.
3. After this, put the cabbage in jars or in a bowl where it will be marinated.
4. Add sugar and vinegar to the water, bring the marinade to a boil. After boiling, add salt and sunflower oil, stir and boil for a couple more minutes.
5. While the marinade is hot, you need to pour it over the cabbage.
6. While the workpiece cools, you should periodically stir the cabbage and shake the container.
7. When the product has cooled, you can put it in the refrigerator.

You can eat the crispy preparation the very next day.

Pickled cabbage and celery salad

This salad can be covered for the winter, but it is also very tasty fresh – straight from the refrigerator. At low temperatures, this product can be stored for about two weeks.

To prepare the salad you will need:

• medium-sized head of cabbage;
• 1 large onion;
• 1 cup grated carrots;
• 2 stalks of celery;
• 1 glass of vinegar (9%);
• 1 cup granulated sugar;
• an incomplete glass of sunflower oil;
• spoon of salt;
• a spoonful of mustard powder;
• black pepper - to taste.

The method for preparing a winter snack is very simple:

1. Finely chop the cabbage.
2. Cut the onion into cubes.
3. Grate the carrots on a coarse grater.
4. Celery is cut into small pieces.
5. Pour all the ingredients into a large bowl, add a glass of sugar there and mix everything well.
6. In a separate container, cook the marinade from water, oil, salt, vinegar and mustard. The marinade should boil a little.
7. While the marinade is hot, pour it over the chopped vegetables.
8. When the salad has cooled to room temperature, put it in the refrigerator.

Crispy Red Cabbage Recipe

Not all housewives know that Red cabbage can also be pickled, because this variety is one of the subspecies of regular white cabbage. In this case, it is necessary to take into account the higher hardness of red leaves, which is why it is better to increase the marinating time or add more preservatives (vinegar).

To marinate red heads of cabbage you will need:

• 10 kg of shredded red cabbage;
• 0.22 kg finely ground salt;
• 0.4 l of water;
• 40 g sugar;
• 0.5 liters of vinegar;
• 5 peas of allspice;
• a piece of cinnamon;
• Bay leaf;
• 3 pieces of cloves.

The marinated appetizer should be prepared as follows:

1. Select suitable red cabbage heads (the “Stone Head” variety is most suitable for pickling).
2. The heads of cabbage are cleaned, washed, and cut in half to remove the stalk. After this, you can grate the halves on a medium shredder or cut them with a knife.
3. The chopped cabbage should be placed in a bowl, covered with salt (200 grams) and kneaded thoroughly so that it releases the juice. The product is left in this form for a couple of hours.
4. Spices (bay leaf, cloves, pepper and cinnamon) are placed at the bottom of each sterilized jar. The cabbage is compacted there too.
5. The marinade is cooked from water, sugar and salt (20 grams), after boiling, vinegar is added to the brine.
6. Each jar is filled with marinade, not adding about a centimeter to the top.
7. It is recommended to fill the remaining gap with vegetable oil - this way the cabbage will be stored in jars longer for the winter.
8. All that remains is to seal the jars and send them to the basement.

This recipe is also suitable for pickling white cabbage varieties.

Pickled cauliflower for the winter

There are many recipes for pickling cauliflower, which contains more delicate fiber. Heads of the colored variety can not only be purchased, but such cabbage is quite easy to grow in your own garden.

For marinating you will need the following (calculation is made for a 700 gram jar):

• 100 g cauliflower;
• 2 pieces of medium-sized bell pepper;
• 2 small tomatoes (it’s better to use “cream”);
• 1 carrot;
• 2 cloves of garlic;
• ½ teaspoon mustard seeds;
• 2 bay leaves;
• 2 peas of allspice;
• 2.5 teaspoons sugar;
• 1.5 teaspoons salt;
• 20 ml table vinegar.

This dish is easy to prepare:

1. All vegetables should be washed and peeled if necessary.
2. Cabbage is separated into inflorescences.
3. Tomatoes are cut in half.
4. Chop the carrots into slices about 1.5 cm thick.
5. The bell pepper is cut into several longitudinal parts.
6. Allspice, bay leaf, mustard, and peeled garlic cloves are placed in each jar.
7. All vegetables are mixed and jars with spices are filled with this mixture.
8. Now the cabbage needs to be poured with regular boiling water and left under the lid for 15-20 minutes.
9. Then you need to drain the water, add sugar and salt, and bring to a boil. Pour in vinegar.
10. Pour hot marinade over vegetables and seal.

Jars with blanks must cool at room temperature, so they are transferred to the basement only the next day.

Savoy cabbage pickled for the winter

You can also pickle savoy cabbage deliciously. This variety is distinguished by pimply leaves, which have a more delicate structure than the usual white cabbage variety.

For marinating you will need:

• a kilogram head of the Savoy variety;
• 100 g salt;
• 60 g sugar;
• 1 liter of water;
• 300 ml table vinegar;
• 6-7 black peppercorns.

The preparation method is simple:

1. The head of cabbage is cleared of the upper outer leaves. Then cut into thin strips.
2. Add a third of the salt to the shredded cabbage and knead it thoroughly with your hands so that the juice begins to release.
3. Now you need to put the product in jars, compact it tightly and put it in the refrigerator for a couple of hours.
4. After the specified time has passed, the cabbage is removed from the jars and squeezed out. After this, the product is placed in other sterile jars.
5. Prepare the marinade from a liter of water and spices. The water is heated, sugar and the remaining salt are poured in, and the brine is brought to a boil.When the salt and sugar are completely dissolved, pour in the vinegar and turn off the heat.
6. When the marinade has cooled, pour it into the jars with the preparation.
7. The jars should be covered with nylon lids. Store pickled Savoy cabbage in the basement or in the refrigerator.

Before serving, it is recommended to lightly sprinkle the appetizer with sunflower oil.

Conclusion

Pickled cabbage is a great way to diversify a meager winter menu.

It’s easy to prepare, you only need the most common ingredients, and it only takes a little time.

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