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It is very important to use so-called preservatives when pickling vegetables. They help maintain the original consistency of the workpiece, and are also responsible for its preservation throughout the winter. Recently, many housewives have been using aspirin to prepare pickled cabbage. Next we will look at some recipes for pickled cabbage with aspirin.
The role of aspirin in pickled cabbage
Acetylsalicylic acid is used for the following purposes:
- Aspirin is a preservative that can significantly extend the shelf life of the product. With it, the cabbage will not become moldy or ferment. Even in a warm room, the preparation will be well stored throughout the winter.
- Aspirin also speeds up pickling cabbage. Using this additive, you don’t have to worry about sterilizing jars and lids. And this saves a lot of time and effort.
- It helps maintain the consistency of the pickled cabbage. It will remain juicy and crispy for a long time, and will not change color or aroma.
Many people are unfamiliar with adding medicine to food. Therefore, some remain opponents of this method.However, many housewives are very pleased with the results and do not stop preparing cabbage for their relatives using this recipe. It really does have many benefits. It is worth considering how this delicious preparation for the winter is prepared.
Hot pickled cabbage with aspirin
To prepare crispy and juicy pickled cabbage, we will need the following ingredients:
- three heads of medium-sized cabbage;
- six large carrots;
- two tablespoons of salt;
- two tablespoons of granulated sugar;
- liter of water;
- three teaspoons of 70% vinegar essence;
- 9 black peppercorns;
- three tablets of acetylsalicylic acid;
- 6 bay leaves.
For pickling, they choose mainly mid-late varieties of cabbage. Such vegetables absorb brine faster than late winter varieties. And at the same time, such cabbage is stored much longer than early cabbage. The aspirin tablet has oxidizing properties, due to which it acts as a preservative.
The first step is to sterilize the jars. Before this, the containers must be thoroughly washed with warm water and soda. You can sterilize jars in any way convenient for you. For example, many housewives use a special metal ring that is placed on the teapot. Then the jars are placed on it and sterilized in an upside down position. The containers are kept above steam until the bottom is well warmed up and the moisture from the walls of the jar has completely evaporated. This process usually takes approximately 3 to 5 minutes.
Next, start preparing the vegetables. The cabbage must be washed under running water and the damaged outer leaves removed.The carrots are peeled, washed and grated on a coarse grater. Cabbage can be cut either with a knife or using a special shredder. Then place the chopped vegetables in a clean large bowl. Cabbage must be mixed with carrots, rubbing them together a little.
Next, start preparing the brine. To do this, pour prepared water into the pan and add salt and granulated sugar to it. Then the container is placed on the fire and brought to a boil. Immediately after this, remove the pan from the stove and leave for a while so that the brine cools down a little.
The still warm brine is poured into three-liter jars. Then three black peppercorns, two bay leaves and one acetylsalicylic acid tablet are thrown into each. Next, fill each container halfway with the vegetable mixture. After this, the same amount of spices and aspirin are again thrown into the jars. Then the remaining cabbage and carrots are placed in the container and pepper, bay leaves and aspirin are added again.
Then the jars are covered with plastic lids (just covered, but not sealed) and left in a warm room for 12 hours. The fermentation process will begin soon. To release gas from the workpiece, you need to pierce the contents with a wooden stick several times. When another 12 hours have passed, the cabbage will need to be pierced again with the same stick. At the final stage, add one teaspoon of vinegar essence to each jar. After this, the jars are properly sealed and taken to a cool room for further storage.
Cold method of pickling cabbage with aspirin for the winter
This recipe is not much different from the previous one.The main difference is that the brine for pouring cabbage is not hot, but cold. So, to prepare the workpiece we need to prepare:
- three small heads of cabbage;
- five or six carrots depending on size;
- 4.5 liters of water;
- two tablespoons of granulated sugar;
- one tablespoon of table salt;
- ten black peppercorns;
- 2.5 tablespoons of 9% table vinegar;
- six bay leaves;
- aspirin.
Cooking cabbage begins with brine, as it must cool completely. Pour all the water into the pan, add sugar, salt and all the spices. Bring the contents to a boil, add vinegar and remove from heat. The brine is set aside, and in the meantime they begin to prepare the vegetable mass.
The cabbage is washed and chopped, the carrots are peeled and grated on a coarse grater. Then the vegetables are mixed together without grinding. The vegetable mass is placed in jars. The containers must first be washed and sterilized over steam. Next, the vegetables should be poured with chilled brine. At the end, you need to put two tablets of acetylsalicylic acid in each jar.
Another option for cooking cabbage with aspirin
For the third recipe we will need the following components:
- head of white cabbage;
- one carrot;
- three tablespoons each of granulated sugar and salt;
- three or four bay leaves;
- ten black peppercorns;
- ten inflorescences of a whole carnation;
- three aspirin tablets.
We clean and chop the vegetables in the usual way. Then they are ground to release the juice. The mixture is poured into half-liter jars. Pour a third of a tablespoon of sugar and the same amount of salt, a peppercorn and bay leaf into the bottom of each container.
After aspirin, put the vegetable mass into the container; it should fill the jar halfway. Then add spices and aspirin again. The layers are repeated again. You need to put two buds of cloves on top and pour boiling water over the entire contents. The jars are sealed with sterile metal lids. The container with the workpiece is cooled upside down. It is advisable to cover the containers with a warm blanket.
Conclusion
Pickled vegetables do not always store well, even in suitable conditions. The real salvation in this case is acetylsalicylic acid. Many housewives already pickle cabbage in this way. The tablets not only help preserve the preparation until spring, but also help preserve the original taste and aroma. Be sure to try pickling cabbage according to the suggested recipes.
