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Even for a novice housewife who has no experience at all in preparing gourmet snacks and vegetable salads, making tasty and crispy cabbage dishes is not particularly difficult. If you do not approach them with all the rigor of a gourmet, then by taste it is even difficult to distinguish pickled cabbage, prepared in a quick way, from the classic sauerkraut. There are a great many recipes for such dishes, and here we will consider the most simple and at the same time delicious options. In addition, some people do not like or do not consider it possible to bother with preparing supplies for the winter, but sometimes they want to enjoy delicious pickled salads. The recipes described below are suitable for these cases.
After all, cabbage, pickled just a day in advance, can become an exquisite delicacy for both simple gatherings with friends and formal dinners.
The simplest recipe for pickled cabbage
Cabbage has been pickled according to this recipe for several decades, but since no water is added to the marinade at all, for preparation it is necessary to choose especially juicy varieties - Podarok or Slava are best.
For a head of cabbage weighing about 2 kg, you should pick 1-2 medium carrots. The head of cabbage, regardless of the degree of contamination, is cleaned of several outer leaves, but under no circumstances is it washed. Remove the thin skin from the carrots and finely chop it with a knife or using a special grater. It is also advisable to chop the cabbage into small pieces so that they look appetizing to your taste.
According to this recipe, vegetables are lightly kneaded in a separate container, poured with hot marinade and pressed down with a lid or plate with slight pressure to better release the juice.
The marinade will require you to find 1 cup of apple cider vinegar, 0.5 cup of light sunflower oil, 1 cup of sugar, 60 g of salt, a few cloves of garlic, a couple of bay leaves and a few peas of allspice. All of the above ingredients need to be mixed, heat to a boil and cool slightly, pour the resulting mixture over the vegetables in the pan.
The next day, the cabbage can already be crunched; it is put into clean jars and put into the refrigerator for storage.
Marinating in jars
If it is more convenient for you to pickle cabbage directly in jars, then it is better to choose a recipe that adds water to the marinade. Cabbage and carrots are taken in the same proportions as in the previous case. All the ingredients for the marinade also do not change, only one glass of pre-purified water is added to them. The chopped vegetables are evenly laid out in clean, sterile jars, then they are carefully poured with hot marinade so that the jars do not crack.The jars are loosely covered with lids, and the dish is left to cool at room temperature. The pickled cabbage in jars is ready within a day.
Recipe with bell pepper
Adding a sweet Bulgarian recipe to cabbage when marinating allows you to get a richer yet delicate taste of the salad.
For 2 kg of chopped cabbage you will need 2 carrots, 1 large bell pepper and one cucumber.
To prepare the marinade, dissolve 40 grams of salt and 100 grams of sugar in one liter of water, heat the mixture to a boil and at the end add one dessert spoon of 70% vinegar essence. Chop the cabbage in a convenient way; to shred carrots and cucumbers, use a Korean salad grater. Cut the sweet pepper into long, narrow strips.
Carefully fill the jars with hot marinade. After cooling, the pickled cabbage with bell pepper should stand for another day in a regular room, and then it can be put in the refrigerator.
Pickling cauliflower
The recipe for pickled cauliflower in its composition of the auxiliary ingredients used is not much different from the standard recipe. But one cannot help but recognize the originality of appearance and special taste in the resulting dish.
The preparation of cauliflower itself consists of dividing it into inflorescences, immersing it in salt water for a few minutes and then rinsing thoroughly.
The ingredients for this recipe are designed to fill one three-liter jar of vegetables. Pickled cabbage is prepared in just one day.
Pre-sterilize the jar and put a few cloves of garlic, 3-4 black peppercorns and 2 bay leaves into it. Then fill the jar with cauliflower florets. If desired, you can add one finely chopped carrot and onion.
The marinade is prepared from one liter of water with the addition of 60 grams of salt, the same amount of sugar, half a glass of vegetable oil and two teaspoons of 70% essence.
The jars are filled with hot marinade, covered with sterile lids and cooled. The next day you can enjoy the delicacy.
Those who like to experiment will definitely try to prepare similar dishes using broccoli, Beijing or Brussels. The process of marinating them is similar, and the end result is original dishes with which you can surprise your family and guests.
