Among the many salads and appetizers prepared for the winter, hot and spicy preparations are in particular demand, as they stimulate the appetite and go well with meat and fatty dishes, which, as a rule, abound on the menu in the winter. Pickled cabbage with horseradish falls into this category. It will be an indispensable addition to many dishes and can even play the role of some kind of sauce, since it has both a spicy and sweetish flavor with an unforgettable aroma.
It should be noted that there is some difference between pickled and sauerkraut, although many inexperienced housewives often do not notice it. Sauerkraut is prepared without the addition of vinegar or other acid, and the fermentation process in it occurs only under the influence of sugar and salt at a temperature of about +20°C.
The recipe for pickled cabbage necessarily includes the addition of vinegar. On the one hand, this additive speeds up the cooking process - you can taste the cabbage within a day. On the other hand, adding vinegar helps to better preserve the cabbage preparation.
The simplest recipe
According to the recipe, the vegetables are prepared first:
- 1 kg of white cabbage;
- 1 onion;
- 1 carrot;
- 100 g horseradish;
- 1 head of garlic.
Everything is washed and cleaned of outer leaves, skins and husks.The vegetables are then cut into long, narrow pieces. This is especially important if you want to prepare the snack as quickly as possible.
For the marinade, add 100 g of sugar, 50 g of salt, and spices to taste to one liter of water: bay leaf, allspice and black peppercorns.
The resulting mixture is brought to a boil, removed from the heat and 100 g of vinegar is poured into it.
Chopped vegetables are placed in jars, poured with still warm marinade and left to cool in room conditions for several hours. Cabbage with horseradish is ready for the winter - only for long-term storage in a regular room, the jars with the preparation should be additionally sterilized. Liter jars - 20 minutes, 2 liter jars - 30 minutes.
Cabbage marinated with horseradish and honey
Preparing pickled cabbage with the addition of honey is very popular, since this preparation, in addition to its unique taste, is extremely beneficial for health, especially during periods of exacerbation of colds. Honey, oddly enough, tastes great with horseradish. You just need to remember that if you preserve with the addition of honey, then it is added at the very end of the marinating process and such a dish is stored only in the refrigerator. After all, honey loses all its valuable qualities during heat treatment, which means that jars of cabbage marinated with honey should under no circumstances be sterilized.
To prepare pickled cabbage according to this recipe, you first need to chop 2 kg of white cabbage, coarsely grate two medium carrots, and from 100 to 200 grams of horseradish roots.
It is better to prepare the marinade a little in advance - mix one liter of water with 35 g of salt, 10 cloves, allspice and black pepper, 4 bay leaves and 2 tablespoons of vinegar. Heat the spice mixture until the salt is completely dissolved. Then cool and stir in 2 large spoons of honey. The honey should also dissolve well.
The resulting marinade is poured over grated cabbage with carrots and horseradish and left to infuse at room temperature for about a day.
After this, you can try the pickled cabbage with honey, but for storage it is better to place it in the refrigerator or cellar.
Spicy pickled cabbage
In the following recipe, quite rich in composition, the spiciness of horseradish is complemented by chili pepper, but softened by red bell pepper.
So, find and prepare the following components:
- Several heads of cabbage weighing about 3 kg;
- 0.5 kg bell pepper;
- 160 grams of horseradish root;
- 1 chili pepper;
- one bunch each of parsley and celery;
- dill seeds and a few currant leaves to taste.
The marinade will consist of a liter of water with the addition of 50 grams of salt. After the boiled marinade has cooled, add 2 tablespoons of vinegar and 4 full large spoons of honey to it according to the recipe.
Finely chop all the vegetables, except for the hot pepper. Grind the herbs and all the spices additionally using a meat grinder.Mix everything in jars, put a chili pepper cut into several pieces on top and pour over the cooled marinade so that all the vegetables are immersed in the liquid. Keep the jar at a temperature of about +20°C for several days, then place it in a cool place.
Try preparing pickled cabbage according to one of these recipes and, most likely, one of them will become your favorite winter preparation for a long time.
