Pickled cabbage for the winter is very tasty

Content

1 Features of pickled cabbage
- 1.1 Why you need to pickle cabbage for the winter
- 1.2 Secrets of a good marinade
2 Recipes for delicious pickled cabbage for the winter
3 Secrets of successful pickled cabbage for the winter

Cabbage is one of the most popular vegetables in the middle zone. In Russia, white cabbage, Beijing cabbage, Savoy cabbage, Brussels sprouts, cauliflower and several other less common types of cabbage are grown. Any dish with the addition of this vegetable becomes several times healthier, because the heads of cabbage contain a lot of vitamins, valuable fiber and some microelements. It is not surprising that good housewives strive to prepare more cabbage for the winter. Among all the recipes, the simplest preparation is delicious pickled cabbage.

How to prepare a delicious preparation for the winter table, how to pickle different varieties of cabbage, and what delicious recipes to choose for marinades - this article will be about this.

Features of pickled cabbage

Pickled cabbage for the winter is an excellent appetizer that can be served not only with a glass of vodka; it also goes well with potatoes, meat or fish. The marinated preparation is even fried and then added to pies or dumplings.The same cabbage serves as an indispensable ingredient for winter salads, like vinaigrette.

There are many recipes for pickling cabbage, but they are all easy to prepare and have a short list of available ingredients. As “companions” for pickled cabbage, you can choose:

carrot;
beets;
hot or sweet pepper;
apples;
berries;
horseradish;
garlic;
spices and herbs;
mushrooms.

Important! The listed ingredients and the cabbage itself can be shredded into small strips, large cubes, cut into curly elements, or grated. After grinding, all products are mixed or placed in layers in a container for marinating.

Why you need to pickle cabbage for the winter

Almost everyone loves pickled cabbage; you just need to find a suitable recipe for this winter preparation. Cabbage can turn out very tasty if you add the most common spices, fruits or vegetables to the marinade.

Every housewife should at least once try to pickle cabbage for the winter. This is evidenced by several compelling arguments:

Marinating is a very quick and easy process.. The housewife does not have to wait half a month or a month, as is the case with sauerkraut. There is no need to sterilize jars, as is done in the process of preparing various vegetable salads. The workpiece is simply poured with a special marinade, and after a couple of days you can already crunch it, enjoying the excellent taste.
Canned cabbage in the store is quite expensive. At home, marinating will cost mere pennies., especially when vegetables grow right in the garden. Even if you have to buy food for winter harvesting, it will cost several times less - vegetables are quite inexpensive in the fall.
The preparation will be low-calorie and very healthy. 100 grams of pickled cabbage contains only about fifty calories. But it contains a lot of vitamins C and B, zinc, aluminum, copper, manganese and potassium, as well as some organic acids.
The most delicious product will always be at hand: in the basement or on the refrigerator shelf. To diversify the winter table, the housewife will just need to open a jar of pickled cabbage.

Attention! Early cabbage not prepared for the winter. In order for the preserved food to last for a long time and remain as crispy, you need to choose late varieties of vegetables.

Secrets of a good marinade

To make the cabbage crispy, sweet, moderately spicy and piquant, you need to prepare a good marinade. The main components of the marinade: sugar, salt, water and vinegar. At will or in accordance with the recipe, the housewife can add some spices, herbs, fruits, berries or other vegetables.

Unfortunately, not everyone can eat table vinegar. Therefore, this component in the marinade can be replaced:

apple or wine vinegar. You need to pay attention to the concentration of vinegar indicated in the recipe and be able to correctly calculate it. For example, instead of 100 ml of 9% table vinegar, you will need 150 ml of apple cider vinegar, which is available in a 6% dosage.
For those for whom any vinegar is contraindicated, it is recommended to replace it with citric acid or fresh lemon juice. Here it is no longer possible to calculate the proportion; you will have to experiment.
There are also recipes in which, as before, aspirin tablets are used as a preservative. In this case, vinegar will no longer be needed.

Herbs and spices add special piquancy to the cabbage marinade. Most often used in marinade:

cloves;
Bay leaf;
black or allspice peas;
hot pepper or paprika;
celery;
coriander;
Dill seeds;
cinnamon

Advice! By experimenting with spices, you can create your own marinade recipe.

Recipes for delicious pickled cabbage for the winter

The most delicious preparations are homemade, created with soul, using the best products from your own garden. Cabbage is very unpretentious, so it is not difficult to grow it yourself. If you have to buy vegetables for pickling, Preference should be given to tight white heads of cabbage, which are late varieties.

Recipes for the most delicious pickled cabbage are collected in this article.

Classic recipe for pickled white cabbage

The taste of this preparation is neutral, so pickled cabbage is well suited for salads, vinaigrettes and as a snack.

The products you will need are the simplest:

white cabbage – 1 medium-sized head;
carrot – 1 piece;
garlic – 3 cloves;
black peppercorns – 10 pieces;
3 bay leaves;
2 tablespoons of salt;
1 spoon of sugar;
a teaspoon of vinegar essence;
liter of water.

Preparing a snack is also easy:

The forks are cleaned of limp and spoiled leaves and cut into strips.
The carrots are peeled and grated on a coarse grater or cut into thin slices. Mix with cabbage.
Jars must be sterile. Place garlic and bay leaf at the bottom of each jar, then fill the container with a mixture of carrots and cabbage. The mixture must be compacted tightly.
The marinade is boiled with the addition of salt and sugar; it should boil for 8-10 minutes.
Hot marinade is poured into jars of cabbage, after which vinegar is poured into each jar and the containers are sealed with lids.

The jars should be left in the room until they have cooled completely. After this, you can put the preservation in the basement.

Advice! The preparation will look more impressive if you cut the cabbage into different pieces: finely chop most of it with a fork, and cut the remaining head into large squares.

Cabbage with beets

This appetizer is very different from the previous one: it turns out spicy and has a beautiful pink tint.

The following ingredients are needed for marinating:

2-2.5 kg of white cabbage;
2 medium sized carrots;
1 large beet;
head of garlic;
3 bay leaves;
2 peas of allspice;
2.5 tablespoons of salt;
half a glass of sugar;
150 ml vinegar (9 percent);
150 ml vegetable oil;
liter of water.

To prepare the preserves, you need to follow these steps:

Peel the cabbage and cut into large squares or rectangles, the approximate size of the pieces is 3x3 cm.
Grate carrots and beets on a coarse grater or cut into thin strips. The garlic is peeled and cut into thin slices. All chopped ingredients, except garlic, are mixed in a large bowl.
Cook the marinade by adding sugar, salt, oil, bay leaf and pepper to the water. It should boil for about two minutes. Turn off the burner and pour vinegar into the marinade, add garlic. Spicy lovers can additionally season the marinade with hot pepper.
The vegetable mixture is poured with hot marinade and pressed under pressure. In this form, the workpiece should stand for a day. After this, you can put the cabbage in jars and roll it up.

Attention! The marinade should completely cover the vegetable mixture.

You can close the jars with nylon lids and store the workpiece in the refrigerator. You can eat this preparation in a few days.Its flavor will become richer if the cabbage is left in the cold longer.

Pickled cabbage "Provencal"

The taste and aroma of this preparation are very rich; cabbage is good as an appetizer or side dish. It turns out not only tasty, but also very bright, so the salad will decorate any table.

To prepare “Provencal”, you need to take:

1 kg of white cabbage;
3 carrots;
2 bell peppers;
4 peas of allspice;
1/4 part nutmeg;
3 bay leaves;
300 ml water;
70 g salt;
half a glass of sugar;
300 ml apple cider vinegar (4%).

This recipe should be prepared as follows:

Wash and peel all vegetables.
Chop the cabbage into small strips, grate the carrots on a coarse grater, cut the bell pepper into thin half rings.
Place all ingredients in a large bowl and mix, squeezing slightly. Add bay leaf, allspice and finely grated nutmeg.
Bring the water to a boil, then add salt and sugar and boil for another minute. Turn off the stove and pour vinegar into the marinade.
Pour the hot marinade over the vegetables, then press them down with a weight. All the cabbage should be under the liquid.
After 6-8 hours, the workpiece can be placed in sterile jars and closed with nylon lids.

You need to store Provencal pickled cabbage in the refrigerator or in the basement, where a constant temperature is kept at 4-6 degrees.

Quick pickled cauliflower

A distinctive feature of this recipe is the speed of preparation. Within a day, the preparation can be eaten, if necessary, and it can also be easily stored by sealing it in jars. As is known, cauliflower several times healthier than regular white cabbage, so you definitely need to marinate at least a couple of jars to try.

For marinating you will need the following ingredients:

large head of cauliflower;
liter of water;
2 tablespoons of salt;
2 spoons of sugar;
half a glass of sunflower oil;
2 teaspoons of vinegar essence (or diluted vinegar in recalculation);
a pair of bay leaves;
3-4 black peppercorns;
2-3 cloves of garlic.

Advice! For more piquancy and aroma, you can add other spices. For example, the preparation will be tastier with onions, capers, chili peppers or fresh herbs.

The cooking technology is as follows:

From the very beginning, you need to disassemble the head into individual inflorescences. Then the cabbage is washed and dipped in lightly salted water (this is necessary to get rid of microscopic pests of the vegetable).
The jars are sterilized with boiling water or steam, after which spices are placed in each of them.
Then the inflorescences are placed in jars.
Cook the marinade: pour sugar and salt into the water, add oil and vinegar, bring the liquid to a boil.
Pour boiling marinade over the cabbage, then immediately roll up the lids.

The jars with the preparation need to be cooled to room temperature, after which you can put them in the basement or in the refrigerator. The cabbage will be ready in 1-2 days.

Brussels sprouts pickled

This kind of preservation is no more difficult to prepare than a regular one. But The appearance of Brussels sprouts can even decorate a holiday table, and their taste is excellent.

To prepare you will need:

0.5 kg Brussels sprouts;
1.5 cups apple cider vinegar;
1 liter of water;
3-4 black peppercorns (per jar);
a teaspoon of mustard seeds;
1-2 peas of allspice (in each jar);
2 cloves of garlic;
2 bay leaves;
70 g sugar;
25 g salt.

Preparing marinated stock is easy:

Each head is cleaned of brown dry leaves, then cut into two parts.
Place the halves in a colander, wash with hot water and allow the liquid to drain.
Place the Brussels sprouts in boiling salted water and cook until tender (the heads should soften).
After that, put it in a colander again and let it dry a little.
Cooked and dried cabbage is placed in sterile jars, and chopped garlic is added there.
All spices are added to the water and the marinade is brought to a boil. Then add apple cider vinegar and cook the marinade for about five more minutes.
While the marinade is hot, pour it over the cabbage placed in jars. The banks are being rolled up.

Brussels sprouts will be ready on the third day. You can store it in the refrigerator or in the basement.

Advice! If long-term storage of the product is not intended, you can close the jars of Brussels sprouts with ordinary nylon lids and put them in the refrigerator.

Secrets of successful pickled cabbage for the winter

Many people probably know cases of unsuccessful pickling, when the cabbage turns out soft, tasteless or has a strange taste. To prevent this from happening, you need to strictly follow the cooking technology; the advice of experienced housewives will also help:

You need to pickle cabbage in glass or wooden containers; you can use enamel or plastic (food-grade plastic) containers. Under no circumstances should vegetables be pickled in aluminum containers - this metal easily oxidizes, which will ruin not only the preparation, but also the container itself.
The marinade needs to be prepared a little in reserve. After a couple of days, the cabbage will absorb a large amount of liquid, so you will need to add marinade.
To add sweetness to the preparation, you need to put a little beets or bell pepper in the cabbage.
Homemade preparations belong in the basement, but apartment residents can store marinades in the refrigerator or on the balcony.
In sealed or hermetically sealed containers, pickled cabbage can be stored all winter. If the jar is open, you need to eat the product within a maximum of 7-10 days, and you only need to store it in the refrigerator.
It is very convenient to pickle cabbage in two- or three-liter jars.
The method of cutting and the size of the fragments does not play a big role: the cabbage can be chopped finely, or cut into large pieces or disassembled into leaves. The preparation will still turn out tasty and aromatic.

Pickled cabbage is a source of vitamins, and, in addition, it is a tasty snack that can diversify a meager winter table. You can pickle any cabbage: from white cabbage to Brussels sprouts, you just need to choose the appropriate recipe.