Recipe for pickled cabbage without vinegar

It is difficult to find a person in Russia who does not like cabbage. Moreover, it is consumed not only fresh, but also pickled, salted or pickled. In this form, cabbage retains all its beneficial properties.

You can pickle cabbage at any time of the year. Plus, you won't have to wait long for it to be ready. Most bite-free pickled cabbage recipes call for tasting after a day or two. It will turn out crispy and tasty. Some pickling options cabbage without vinegar we suggest you try it.

Choosing cabbage for pickling

If you want to get tasty and crispy pickled cabbage without vinegar, you need to know how to choose it correctly. After all, not every white vegetable is suitable for this preparation.

Let's look at this issue in more detail:

1. Firstly, the vegetable must be ripe, that is, with white leaves. They contain a lot of sugar.
2. Secondly, choose a fork that is tight and crisp when pressed.
3. Thirdly, there should be no rot on the cabbage heads.
4. Fourthly, you need to know what type of cabbage is offered to you if you do not grow vegetables yourself.

Successful varieties

For pickling, pickling and pickling, experts advise using vegetables with medium or late ripening. You can choose any of the varieties of white cabbage:

• Present;
• Anniversary F1;
• Belarusian;
• Slava-1305;
• Geneva F1;
• Amager;
• Kolobok;
• Russian size;
• Menza;
• Moscow late;

Popular recipes

As a rule, housewives use vinegar to pickle cabbage and other vegetables. Unfortunately, this seasoning has contraindications. It is advisable for people suffering from diseases of the gastrointestinal tract, liver and kidneys, as well as young children, not to eat products with vinegar. We suggest using recipes that do not use this ingredient when pickling cabbage. But this does not reduce the taste and nutritional value of the finished product; cabbage becomes even healthier.

With horseradish

If you use this recipe for pickled cabbage without vinegar, you will get a real decoration for the holiday table. The taste of pickled cabbage is amazing, although no special ingredients are needed for pickling:

• medium-sized forks;
• two or three carrots;
• horseradish root – 50 grams;
• three cloves of garlic;
• 200 grams of granulated sugar and non-iodized salt per two liters of clean water.

Features of marinating

Preparing vegetables:

We remove damaged and green leaves from the heads of cabbage and get to the white ones. Greens are not suitable for pickling; the finished product will be bitter. Shred the cabbage in any way: into strips or checkers. The main thing is not too small.

Wash the carrots, peel the skin and rinse.After drying, grate on a large-mesh grater. You can also use a Korean grater. The recipe assumes any grinding. When using beets, chop them accordingly.

Peel the garlic and horseradish, wash it, cut it into pieces or slices. It all depends on your taste. After all, any culinary recipe is a field for experimentation.

Place all the cabbage, carrots and garlic in a large bowl and mix gently. There is no need to grind them too much; the main thing is to distribute all the ingredients evenly. We transfer the vegetables to a large saucepan, as it is more convenient to pickle in it than in a jar.

Preparing the marinade:

Pour 2 liters of clean water into the pan, put it on the stove and wait for it to boil. Then add granulated sugar and salt. Boil the marinade for about three minutes until the ingredients are completely dissolved.

Filling and storage:

You need to pour boiling brine over the cabbage.

Cover the top with a plate and place a slight pressure so that the brine covers all the vegetables. After a couple of days, crispy pickled cabbage without vinegar can be used to prepare your favorite dishes. Place the leftovers in jars and put them in the refrigerator. Close pickled cabbage without vinegar with vegetables you can use a regular plastic lid.

With hot pepper

Among lovers of pickled cabbage without the use of vinegar, there are many lovers of spicy snacks. This recipe is just for them. Hot pepper adds spiciness. In addition, if you use red pepper, not only the taste will change, but also the color.Although the coloring will not be so obvious.

So, you will need to prepare the following components in advance:

• elastic cabbage forks – 2 kg;
• carrots – 300 grams;
• hot pepper - 1 or 2 pods, depending on the desired spiciness of the pickled cabbage;
• one head of garlic;
• refined vegetable oil – 200 ml;
• half a lemon;
• parsley or dill - 1 bunch;
• one liter of water:
• 30 grams of salt;
• 60 grams of granulated sugar.

Cooking method

Step-by-step instruction:

1. All ingredients for pickling cabbage, namely carrots, garlic, hot peppers, dill or parsley, are thoroughly washed under running water. The fact is that any particles of dirt can spoil pickled cabbage and make it unsuitable for consumption. All your efforts will be useless.
2. Place the vegetables on a towel to dry. Then we start peeling the carrots, garlic and peppers. Peel the carrots, cut the peppers in half, remove the stems and seeds. We peel the garlic not only from the outer “clothes”, but also remove the thin film.
3. After this, according to the recipe, cut the carrots into strips, the pepper into rings, and the garlic into small slices. You need to be especially careful when working with pepper. All operations with it are carried out with gloves so as not to burn your hands.
4. According to the recipe for pickling without vinegar, we cut the cabbage into checkers. How to do this more conveniently: first, cut the cabbage into long strips no more than 5 cm wide, and then divide each of them into squares.
   
5. Dried parsley or dill should be chopped as finely as possible.
6. After mixing the vegetables, put them in a pan and lightly compact them.
7. We prepare the marinade from salt, sugar, and vegetable oil. When it cools down a little, squeeze the juice from half a lemon. As you can see, we do not use vinegar for pickling. Immediately pour in the cabbage.

You can try crispy, spicy cabbage without vinegar after three days. You can prepare various dishes from it. Store pickled cabbage without vinegar in a cool place. Bon appetit everyone.

Georgian marinated cabbage with lemon juice:

With red currant juice

As we already mentioned, vinegar is not such a healthy ingredient, so many housewives replace it with something. Red currant juice is also used in this recipe. It contains enough acid, and, in addition, red currants are a real storehouse of vitamins. Moreover, it is not necessary to take fresh berries; frozen ones will do. It turns out incredibly tasty pickled cabbage without vinegar. Try it, you won’t regret it!

To prepare an appetizer according to this recipe, we will need:

• forks weighing a kilogram;
• carrot – 1 piece;
• garlic – 3 cloves;
• salt – 30 grams;
• granulated sugar – 60 grams;
• bay leaf – 2 leaves;
• allspice – 3 peas;
• red currant berries – 1 cup;
• clean water – 500 ml.

How to cook

1. We chop cabbage and carrots in the usual way - into strips. Pass the garlic through a crusher.
2. Mix the prepared vegetables in a marinating container.
3. If the berry is in the freezer, it must be taken out in advance to defrost. Grind thawed or fresh berries using a wooden masher, add one glass of water, mix thoroughly and strain off the juice.
4. Pour the remaining water into another saucepan (see recipe), add sugar, salt, bay leaf and pepper and boil the marinade.Then pour in red currant juice, which we use instead of vinegar, and boil again.
5. Immediately pour the marinade into the vegetables, apply pressure and leave for half a day. When preparing the salad, add onions and sunflower oil. Simply delicious!

And finally, about the principles of marinating

When our grandmothers prepared pickled cabbage, they most often did not use vinegar, but the preparation turned out very tasty. The fact is that they followed the principles developed over centuries:

1. Regardless of the recipe, only tight, well-ripened heads of cabbage were used.
2. To obtain pickled cabbage with different flavors, various vegetables (sweet peppers, beets), sweet and sour apples and various berries and spices were added.
   
3. Garlic is a mandatory seasoning, but only amateurs add onions during pickling.
4. If you put a bay leaf, then when transferring it to jars for storage, it is better to remove it so that the cabbage does not become bitter.
5. If you like colorful cabbage, experiment with additives: red bell peppers, beets. Even different amounts of carrots affect the color of the finished product. So, go ahead and sing!

Some housewives, experimenting in their kitchens, marinate several types of cabbage at the same time. You can try it too, maybe you will like it.

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