Instant pickled cabbage recipe with photo

Instant pickled cabbage is an excellent alternative to the more famous sauerkraut. It takes a lot of time to ferment cabbage, and it must be stored in the cold, so housewives usually do not make such preparations before the end of autumn. But you can pickle foods at any time of the year, and they should be stored in the refrigerator or in a cool cellar. Quick pickled cabbage is prepared in a few hours; this appetizer can be prepared especially for the holiday or stocked up on a large portion for the whole month in advance.

You can easily learn how to prepare quick pickled cabbage from this article, because the best recipes for pickling quick-cooking cabbage are collected here.

A simple recipe for quick pickled cabbage

This pickled appetizer is very easy to prepare and is eaten very quickly, because the cabbage turns out aromatic and crispy.

To prepare you will need the most common ingredients:

• a large head of cabbage - 2-2.5 kg;
• carrots – 1 piece;
• garlic – 3-4 cloves.

A quick marinade will need to be cooked from the following ingredients:

• 1 liter of water;
• 2 tablespoons of salt;
• 2 spoons of sugar;
• 5 peas of allspice;
• 10 black peppercorns;
• 5 carnation flowers;
• 3 bay leaves;
• a glass of vinegar (9%).

Cabbage is marinated in the most usual way:

1. The head of cabbage should be chopped into as thin strips as possible. For large volumes of snacks, it is recommended to use special cabbage graters, a food processor or shredder; you can chop the head of cabbage with a sharp knife.
2. The carrots should be peeled and grated on a Korean vegetable grater.
3. In a large container you need to mix the carrots and cabbage, but you should not crush the products.
4. The garlic is peeled and cut into thin slices.
5. Now you need to cook the marinade: pour all the spices, except vinegar, into boiling water, boil them for about 5-7 minutes. Turn off the stove.
6. Add garlic to the marinade and pour in vinegar, and, on the contrary, remove bay leaves from the marinade.
7. Mix everything and pour the hot marinade over the vegetables in the basin.
8. Stir the mixture periodically until it has completely cooled to room temperature.
9. Now you can transfer the cooled cabbage into a glass jar and pour marinade over everything. There is no need to fill the jar to the top; you should leave one or two centimeters.
10. Cover the jar with the snack with a nylon lid and put it in the refrigerator. It should be completely marinated within 12 hours, but cabbage that is two to three days old will be the most delicious.

From cabbage marinated according to this recipe, you can prepare salads, vinaigrettes, cabbage soup, and make filling for pies and dumplings. Cabbage is also good as an independent dish; you can eat it with or without oil, add green or onions, dill, parsley and other herbs.

Instant marinated cabbage with bell pepper

This recipe for pickled cabbage is considered one of the fastest, because you can eat the appetizer the very next day after pickling: the cabbage picks up flavor well and has an excellent crunch.

To pickle the cabbage, you will need the following products:

• a head of cabbage weighing about 2-2.5 kg;
• 2 medium carrots;
• 1 bell pepper;
• 1 cucumber.

The marinade is prepared from the following ingredients:

• 1 liter of water;
• spoon with a heap of salt;
• 3 spoons of sugar;
• half a spoonful of vinegar essence (70%).

Step by step marinate cabbage like this:

1. The head of cabbage is cleared of the top leaves and finely chopped using a grater, food processor or sharp knife.
2. Cucumber and carrots should be grated for Korean salads - the vegetable strips should turn out neat and beautiful.
3. Sweet peppers are peeled and cut into thin long strips.
4. Take a large bowl or basin and mix all the chopped vegetables in it. There is no need to crush or crush food with your hands.
5. The vegetable mixture should be placed in a glass jar. Before this, the jar is scalded with boiling water or sterilized. The cabbage is compacted tightly with your hands or a wooden spoon. There should be 3-4 cm of free space left to the top of the jar.
6. The marinade is prepared from boiling water, salt and sugar. When all the ingredients have dissolved, you can turn off the heat, add vinegar and pour the marinade over the cabbage.
7. The jar of vegetables should be cooled and placed in the refrigerator overnight. In the morning, the quick cabbage will be ready - you can eat it immediately or store it in the refrigerator for about a month.

Pickled cabbage per day in Gurian style

This appetizer with carrots and beets turns out very beautiful, so it can become a worthy decoration for any table, even a holiday one. The appetizer takes three hours to prepare and is eaten very quickly.

You will need the following products:

• 2 kg of white cabbage;
• 1 medium carrot;
• 1 large beet;
• 8 cloves of garlic;
• 1 hot pepper in a pod or a tablespoon of ground;
• 1 liter of water;
• 2 tablespoons of salt;
• 200 g sugar;
• a glass of apple cider vinegar;
• 7 black peppercorns;
• 3 bay leaves;
• ½ cup sunflower oil.

You can learn how to make pickled cabbage quickly from this video:

and according to this recipe for a pickled snack, the technology will be as follows:

1. The heads of cabbage need to be cut into large pieces. If the forks are not too large, it is enough to cut each of them into four parts (along with the stalk so that the pieces do not fall apart), then cut the resulting pieces into four more.
2. Chop the carrots into circles, about half a centimeter thick.
3. The beets are cut into the same circles, only each of them is also cut in half.
4. The garlic is peeled and cut into thin slices along the long side of the clove.
5. Hot peppers should be cleared of seeds and the pods should be cut into long but thin strips. To avoid burning your hands, it is better to work with hot peppers while wearing gloves.
6. Mix all ingredients in a wide saucepan or basin. Vegetables should be folded in layers, repeating their alternation several times.
7. Pour sugar and salt into boiling water, add peppercorns and bay leaves. When all this has boiled for a few minutes, turn off the heat, take out the bay leaf, pour in vinegar and vegetable oil.
8. Hot brine Pour the vegetables into the pan, press them on top with a plate and pressure. The marinade should cover not only the cabbage, but also the plate.
9. After 3-4 hours, the workpiece will have cooled down and can be stored in the refrigerator.

It turns out quick-cooking pickled cabbage is enough acute, which is why men especially love her. To add spiciness, you can increase the dose of hot pepper.

Pickled cabbage in 3 hours with ginger

Pickling is a great way to preserve all the vitamins and minerals in vegetables. Ginger is a valuable product, rich in nutrients responsible for immunity. That's why the combination of cabbage and ginger in a pickled appetizer is considered an excellent way to prepare a vitamin-rich winter salad. Plus, this snack can be prepared very quickly!

To do this you will need:

• 1 head of cabbage;
• 1 carrot;
• 1 sweet pepper;
• 70 g ginger root;
• 5 cloves of garlic;
• 1.5 liters of water;
• 3 tablespoons of salt;
• 5 spoons of sugar;
• 5 tablespoons of sunflower oil;
• ½ teaspoon ground black pepper;
• 3 bay leaves;
• 150 ml apple cider vinegar.

The quick recipe will be as follows:

1. The cabbage should be cut into small long strips, the carrots should be grated on a Korean vegetable grater, and the bell pepper should be cut into thin long strips.
2. The garlic is peeled and also cut into long thin strips.
3. The ginger is peeled and cut into very thin (so that they are directly visible) circles.
4. All products now need to be placed in a basin or pan and carefully mixed with your hands, but not crushed.
5. Add all the ingredients for the marinade, except vinegar, to boiling water.After 7 minutes, turn off the heat and remove the bay leaf from the marinade (it will give the preparation unnecessary bitterness), pour in the vinegar.
6. Pour the hot marinade over the cabbage and cover with a plate and place the weight.
7. Cover the pan or basin with a lid and leave to cool. After this, you can put the workpiece in the refrigerator for further marinating.

In a day, the pickled cabbage will be completely ready. Pickled ginger gives the preparation a unique, very piquant taste that everyone, without exception, will certainly enjoy.

Cabbage marinated at home with vegetables and apples

This salad has a sweet and sour taste and can be used as a ready-made dish or an independent side dish for meat and fish.

For marinating you will need:

• 2 kg cabbage;
• 3 carrots;
• 3 sweet peppers;
• 3 apples;
• head of garlic;
• a pod of hot red pepper.

The marinade is prepared from the following ingredients:

• 2 liters of water;
• 4 tablespoons of salt;
• a glass of sugar;
• half a glass of vinegar;
• 15 black peppercorns;
• 6 peas of allspice;
• 6 carnations;
• 3 bay leaves.

Preparing this snack is quite simple and quick:

1. The head of cabbage is cut into four parts, each of which is cut into several more pieces. The pieces should be large, and it is better not to cut out the stalk from them so that the cabbage does not fall apart.
2. Sweet peppers are cut into 8 long pieces, and hot peppers are cut in half lengthwise.
3. Chop the carrots into thin slices, and chop the garlic into slices.
4. Apples should be cut right before preparing the snack to prevent them from oxidizing and darkening. Cut each apple into 4-6 parts, depending on the size of the fruit.
5. Place a layer of cabbage on the bottom of a wide pan, sprinkle a little garlic, then comes a layer of carrots, peppers and hot peppers. The last thing should be garlic again. Only after this do they cut the apples and place them on top.
6. Add all the spices, except vinegar, to boiling water and cook the brine for several minutes. Remove the bay leaf, add vinegar and bring to a boil.
7. Pour boiling marinade over the appetizer, cover with a plate and put pressure on it. The vegetables with the marinade must cool, after which the pan is put in the refrigerator.
8. Pickled cabbage will be ready in 20-40 hours. It should be stored in the refrigerator.

How to cook delicious pickled cabbage

All these recipes with photo and video explanations are very simple and accessible even to an inexperienced housewife. But To make pickled cabbage especially aromatic and very crispy, you need to know a few secrets:

• for pickling, choose the densest and tightest heads of cabbage;
• early cabbage is not pickled, as its leaves are too tender;
• You can add almost any spices to the marinade; you need to experiment to create a unique recipe;
• cabbage goes well with many vegetables, fruits and berries;
• It is not necessary to use table vinegar for the marinade; it can be replaced with apple or grape vinegar; acidic foods such as lemon, lime or kiwi are also suitable;
• The dishes for marinating should be glass, plastic or enamel, as the marinade oxidizes the metal.

Using any of these recipes, you can pickle cabbage in a matter of hours. This is especially convenient if there is a holiday coming up in the coming days or guests will come to the house. To make the snack especially tasty and crispy, you should strictly follow the cooking technology and listen to the advice of experienced housewives.

Recommended Posts

Pickled cabbage in 15 minutes

How to pickle Brussels sprouts

Pickled cabbage with garlic, butter and carrots

Instant pickled cabbage with beet chunks

Pickled cabbage with petals and beet

Instant pickled cabbage in large pieces: recipe

How to pickle red cabbage

Pickled cabbage with oil and vinegar

Spicy pickled cabbage for the winter is very tasty