Instant spicy pickled cabbage

Content

1 Some important points
2 Pickling recipes
3 Conclusion

To preserve the beneficial properties of cabbage, housewives make various preparations from it for the winter. The fact is that during storage the value of fresh vegetables decreases significantly. Cabbage is salted, fermented, and pickled according to various recipes. Moreover, almost all preparations can be stored throughout the winter.

Today we will talk about how to prepare spicy Instant pickled cabbage. The result is an amazing crispy snack that can be served not only on weekdays, but also on holidays. There are a great many pickling recipes; it’s impossible to talk about them all in one article. We've selected some options so you can choose your recipe.

Some important points

To get crispy, quick-cooking pickled cabbage, you need not only to choose the appropriate recipe, but also to know some of the nuances of pickling:

Firstly, it is best to use mid- and late-ripening varieties.
Secondly, for marinating you need to choose ripe, tight forks. It is not difficult to determine the maturity of cabbage: its leaves should be white with a slightly dried crown.
You need to choose juicy heads of cabbage without the slightest sign of rot for pickling.
Forks with limp or green leaves are not suitable for harvesting: pickled vegetables will be bitter.
Try not to use iodized salt, as this additive softens the vegetables, and the snack tastes like iodine.
The method of cutting cabbage and carrots for pickling may vary. It depends not only on the characteristics of the recipe, but also on the preferences of the housewife.

You can marinate cabbage alone or with various additives:

beets and carrots;
garlic and onions;
sweet bell pepper and hot pepper;
berries: lingonberries, red currants or cranberries;
various herbs and spices.

Attention! What to add to cabbage when pickling, each housewife decides independently, depending on the taste preferences of her family.

Marinade is used for filling. To prepare it you need salt, granulated sugar, vinegar and vegetable oil. To quickly prepare pickled cabbage use hot pour.

This preparation is suitable not only for salads, but also for preparing first and second courses.

Pickling recipes

It's hard to imagine a person who wouldn't like pickled cabbage. Unfortunately, due to the presence vinegar and hot spices, such an appetizer is not allowed for everyone. People with diseases of the stomach, liver and kidneys should be especially careful. Children should also not eat pickled cabbage.

The recipes offered by us contain various ingredients. Moreover, such an appetizer is prepared quickly; you don’t have to wait, as in the case of pickling or fermentation, for the end of fermentation. In some versions, you can cook various dishes from it in just a few hours. After all cabbage is poured with hot marinade.

Fast and easy

To prepare pickled vegetables according to this recipe, we need the following components:

2 kg of fresh cabbage;
3 or 4 carrots;
4 garlic cloves.

We will cook the marinade using one liter of water with the following ingredients:

granulated sugar - ½ cup;
salt – 60 g;
black pepper – 10 peas;
hot pepper - half a pod;
cloves – 5 buds;
bay leaf – 2 leaves;
sunflower oil – 125 ml;
9% table vinegar – ½ cup.

Advice! Oil for pickled cabbage should be refined.

Cooking step by step

It is convenient to pickle cabbage in a three-liter jar, especially since the ingredients are designed just for it.

You need to start by preparing the vegetables. We remove the “clothes” from the heads of cabbage and get to the white leaves. Then we chop it. This recipe requires large straws.
Wash the carrots in cold water and peel. After drying, grind it on a grater with large meshes.
Remove the top scales and thin films from the garlic and pass through a garlic press. When peeling hot peppers, cut off the stem and remove the seeds. Cut it into thin strips.
Combine the vegetables in a large bowl and mix gently. Then we put it in a three-liter jar and compact it.
Now let's prepare the marinade. Boil one liter of water, add sugar, salt and spices to it, boil again for about 10 minutes. Then pour in sunflower oil and vinegar.
Pour the marinade over the cabbage, carrots and garlic when it stops gurgling. Cover the cooled workpiece with a nylon lid and put it in a cool place for 24 hours.

Our pickled cabbage is ready, you can treat it to your family.

Gurian cabbage

On prescription pickled cabbage It turns out aromatic and spicy, as they say, not for everyone.But every housewife is a real experimenter in her kitchen. You can always make adjustments to any recipe and make the preparation to your liking. So it is here: the spiciness of sauerkraut in a quick way will depend on the amount of pepper.

What ingredients will you need:

white cabbage – 2 kg;
carrots – 2 pieces;
large beets - 1 piece;
garlic – 1 head;
water – 1 liter;
granulated sugar - 7 level tablespoons;
salt – 60 grams;
unrefined vegetable oil – 200 ml;
laurel – 2 leaves;
black pepper – 2 peas;
hot chili pepper - a piece;
table vinegar 9% – 150 ml.

Advice! Tap water is not suitable for marinade, because it contains chlorine.

Marinating stages

According to the recipe, after peeling, cut the cabbage into checkers measuring 3 by 3 centimeters. But under no circumstances should you shred it.
Peel carrots, beets and garlic. Cut into strips with a knife.
Transfer the vegetables to a large saucepan, mix gently and lightly compact.
When the cabbage is ready, let's make the marinade. Pour a liter of water into a saucepan, bring to a boil and add granulated sugar, non-iodized salt, bay leaf and black peppercorns, sunflower oil. Lastly, add a little chili pepper, cutting off a small piece. When the brine boils and the sugar and salt are completely dissolved, add table vinegar.
You need to pour the vegetables right away while the marinade is bubbling. Cover the pickled cabbage with a saucer and press down with your hand so that the brine rises to the top. But in this case the load is not placed. Leave the vegetables to marinate in a warm place.

On the second day, you can transfer the cabbage from the pan to jars. It will be beet pink and taste sweet. Pickled cabbage is ready to eat.Bon appetit everyone.

Attention! Cabbage marinated with beets makes a delicious vinaigrette.

With ground pepper

Housewives do not always have hot capsicum available. But I really want some spicy cabbage! There is no need to be upset, because ground red pepper is always available for sale. They can always replace the pods. We offer you an easy to prepare recipe.

So, to marinate spicy cabbage, take:

500 grams of white cabbage;
2 medium carrots;
5 cloves of garlic;
half a teaspoon of ground red pepper;
50 ml table vinegar;
50 ml of clean water;
2 tbsp. l. granulated sugar with a slide;
a teaspoon of salt;
half a teaspoon of coriander seeds.

Marinating rules

First, let's prepare the vegetables. Carrots can be cut into thin strips or grated on a Korean grater. Grind the garlic using a crusher.
We clean the tight, juicy heads of cabbage from the top leaves. Grind with a knife or shredder. The main thing is to get thin straws.
Mix the chopped vegetables, add ground red pepper and coriander grains. Mix everything again.
Pour sugar, salt, vinegar into boiling water, boil for 5 minutes and immediately pour into the cabbage.

When the jars have cooled, store them warm. After 24 hours, you can safely make salads; add any ingredients: onions, sweet bell peppers. In general, everything you like.

Cabbage with horseradish

Spicy cabbage can be obtained not only with hot pepper, but also with horseradish. This ingredient also gives it a spicy taste.

Important! You can marinate with horseradish not only cabbage, but also red cabbage.

Prepare in advance:

cabbage - 2 kg;
horseradish root - 30 grams;
currant leaves - 10 pieces;
red hot pepper – 5 grams;
garlic – 20 grams;
parsley, celery, tarragon;
dill seeds;
water – 1 liter;
salt and granulated sugar - 20 grams each;
6 percent vinegar - 250 ml.

Preparing such a snack is not difficult. Even a novice housewife can handle the job:

According to the recipe, chop the cabbage into thin slices. The work can be done with a regular knife or a shredder with two blades. Cut the peeled garlic into thin slices and grind the horseradish in a meat grinder. Wear gloves when cleaning the root. When grinding, place a plastic bag over the meat grinder to prevent horseradish juice from getting into your eyes.
Place currant leaves, parsley, celery and tarragon leaves at the bottom of the jar, sprinkle dill seeds. Place cabbage on top, sprinkle each layer with red hot pepper and garlic.
We prepare a marinade from salt, sugar and vinegar. If you want to get pickled cabbage after half a day, pour it in immediately.

An interesting option for pickling cabbage:

Conclusion

Pickled cabbage, which cooks quickly, is a lifesaver. It can be prepared at any time. After all, as a rule, it is ready on the second or third day. No special ingredients are required, and you can pamper your family or surprise your guests with a delicious salad.