Content
Red cabbage we are accustomed to using much less often than white cabbage. It is not so easy to find ingredients that would go well with this vegetable. In this article we will learn how to deliciously pickle red cabbage. These recipes will help highlight its taste and turn it into a wonderful snack. This salad will complement many dishes and will also decorate any table.
Pickled red cabbage
This recipe will use only cabbage and some spices that will highlight the wonderful taste of the vegetable. Most often, such preparations contain bay leaf, black pepper and cloves. In this case, we will also marinate the salad with cinnamon, which will interestingly complement the taste and aroma of red cabbage.
First, let's prepare the following ingredients:
- head of red cabbage;
- four pieces of cinnamon;
- seven peas of allspice;
- one and a half tablespoons of salt;
- seven clove buds;
- 15 peppercorns (black);
- three large spoons of granulated sugar;
- 0.75 l of water;
- 0.5 liters of vinegar.
Cabbage for salad should be chopped very thin. The most convenient way to do this is with special graters. Thanks to this, you can save time and get just the perfect cut. Then the cabbage is transferred to clean sterilized jars.In this case, you can prepare one three-liter container or several smaller jars.
Next, start preparing the marinade. Water is poured into a saucepan and the container is placed on the fire. All the necessary spices are added there and the mixture is cooked for 5 or 10 minutes. At the very end, add vinegar to the marinade, bring to a boil and remove the pan from the heat.
After this, you can immediately pour the prepared marinade over the cabbage. You can also wait until the liquid has cooled down and only then pour it into the jars. Both methods are practiced and show good results. If you need to quickly pickle a vegetable, it would be better to use a hot marinade. High temperature helps speed up processes. If cabbage is being prepared for the winter in jars, you can easily pour cold marinade over the salad. After this, the jars are rolled up with lids and taken to a cool place for further storage.
Pickled red cabbage for the winter
Red cabbage pickles quickly, allowing you to use it within a couple of days after cooking. It is also very convenient to roll up such cabbage for the winter. At this time, you especially crave fresh summer vegetables. The recipe below also uses carrots. This is more like a stand-alone salad that has a wonderful taste and aroma. Let's find out how to marinate such a snack.
To prepare the workpiece, you need to prepare the following components:
- one and a half kilograms of red cabbage;
- one fresh carrot;
- one tablespoon of table salt;
- two or three medium cloves of garlic;
- one large spoon of coriander;
- a level teaspoon of black peppercorns;
- two tablespoons of sugar;
- a level teaspoon of cumin;
- two or three dry bay leaves;
- 150 ml apple cider vinegar.
First of all, prepare the cabbage. It needs to be washed and all damaged leaves removed. Then the vegetable is thinly sliced on a special grater. If the cabbage is cut into large pieces, the salad may not marinate well, and the taste will not be as delicate as when thinly sliced.
Peel the garlic cloves and finely chop them with a knife. You can also use a special press for these purposes. The carrots must be peeled, rinsed under running water and grated on a Korean carrot grater. After this, the carrots are ground together with salt and crushed thoroughly to release the juice.
Next, start cooking the marinade. To do this, combine water in one pan with spices and put on fire. The marinade is brought to a boil, then cooked for a few more minutes. Then pour apple cider vinegar into the container, wait until the mixture boils again, and turn off the heat.
Now it’s time to mix the cabbage with carrots and transfer the vegetable mixture into the prepared jars. The mass is compacted a little and poured with hot marinade. The jars are immediately covered with lids and wrapped in a blanket until completely cooled. In this form, the workpiece should stand for one or two days. The jars are then transferred to a cool, dark place.
Pickled red cabbage
Pickled red cabbage, like regular ones, pickles quite well. This preparation is well stored throughout the winter. The vinegar that is included gives the salad a special spice and aroma. You should definitely prepare the following recipe, which is prepared from:
- 2.5 kilograms of red cabbage;
- two carrots;
- head of garlic;
- a tablespoon of sunflower oil;
- 140 ml table 9% vinegar;
- one and a half glasses of granulated sugar;
- four large spoons of table salt;
- two liters of water.
The washed cabbage must be finely chopped. The taste of this preparation largely depends on the cutting method. Therefore, it is better to use a special grater. Then the carrots are prepared. It is washed, cleaned and grated on a coarse grater.
After this, the vegetables are combined with each other and ground thoroughly. Next, the vegetable mass is allowed to stand for a while and the ingredients are mixed again. The salad garlic should be cut into small pieces and also added to the vegetable mass.
Containers must be sterilized before use. This can be done using boiling water or in the oven. Then the vegetable mixture is laid out in jars and compacted well. In this form, the salad should stand for a while.
In the meantime, you can start preparing the marinade. Place water on the fire, to which add all the remaining ingredients, except table vinegar. Bring the mixture to a boil, stirring occasionally. Then turn off the heat and pour vinegar into the marinade. After a couple of minutes, you can pour the mixture into jars.
The containers are immediately rolled up with metal lids and left to cool. The jars are turned upside down and covered with a warm blanket. After a day, the workpiece can be transferred to a cool room.
Conclusion
How quickly and easily you can pickle red cabbage for the winter. The above recipes consist of the simplest and most affordable ingredients that any housewife always has on hand. Many people are unfamiliar with pickling red cabbage because of its color. But, believe me, it is stored no worse than white cabbage. And it’s probably eaten even faster.
