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In the most important period of preparation for winter, instant recipes are especially relevant for many housewives. There is a lot of preparation that needs to be done, and women still have a lot of responsibilities. It is very popular in traditional Russian cuisine. salted cabbage. And for good reason. After all, it contains simply a huge amount of vitamins and minerals necessary for the human body. It is very useful to eat it during the period of spring and autumn vitamin deficiency.
In the kitchen, it is used both as a vitamin salad and as a component for first and second courses, filling for pies, pies, zraz, dumplings. pickling cabbage in a jar does not require special skills and abilities, and the necessary ingredients can be found in almost every kitchen.
Which cabbage is suitable for pickling?
The main thing in any recipe is to choose and prepare the vegetables correctly. Even such a detail as the variety and ripening period can affect the taste of the finished dish. And considering that housewives pickle cabbage in jars for future use, this matter must be approached with greater responsibility.
- It is best to choose mid- or late-ripening cabbage for pickling.Early varieties are completely unsuitable for pickling.
- It is important that the heads of cabbage are dense and elastic.
- An important factor is the juiciness of the cabbage. Dry and slightly juicy ones should be set aside.
- The leaves should be tough.
- Frozen vegetables should never be salted.
- The heads of cabbage must be intact, without damage, pests or traces of disease.
- To determine whether a fork of cabbage is suitable for pickling, squeeze it with your hands. If you hear a characteristic crunch, it means you have chosen the main ingredient correctly.
Selecting and preparing vegetables
Carrots are present in all recipes pickled and salted cabbage. It is difficult to imagine this preparation without carrots, because it contains natural sugars necessary for fermentation. Although its quantity in recipes is not so great, its quality can also affect the result. When choosing carrots, the main thing is that they are juicy. It is advisable to choose late-ripening varieties of carrots with a rich carotene content for pickling.
Immediately before pickling, you need to cook the vegetables. Cabbage is prepared for pickling and preservation as follows:
- Remove the first few wilted leaves.
- It is advisable to wash the heads of cabbage and place them on a towel to drain off excess water.
- Cut off all damage and wormholes.
- Cabbage is cut in different ways: into strips (thin or wide), into cubes. You can cut either by hand or in a food processor. It is important to follow the recommendations given in the recipe.
The remaining ingredients are prepared as follows:
- Measure out the strictly prescribed amount of vegetables in accordance with the recipe.
- Wash, clean and remove all damage and wormholes. Vegetables should be cut as indicated in the recipe.
- Spices must be extremely fresh. Stale seasonings and additives are not suitable for preservation. They tend to absorb odors, and after a couple of months of storage they are practically unsuitable for preservation.
- Salt, sugar, vinegar should be prepared in strictly specified quantities. It is preferable to take coarse salt, without iodine and bleaching additives.
Prepare jars and lids in advance. They must be thoroughly washed and sterilized. Cabbage should only be placed in dry jars.
After all the vegetables are prepared, you can start pickling.
Quick salting of cabbage in jars using the cold method
The following recipe will help you pickle cabbage quickly and tasty in a jar without much hassle. Few ingredients are required for this method of pickling. But the taste is excellent.
Ingredients
There is no need to measure a strictly defined amount of ingredients for this recipe. It is important to maintain approximately the proportions. All you need is 10 kg of cabbage and 400-500 grams of carrots.
Cooking method
- The cabbage should be cut into thin strips and placed in a large container. A large basin or pan is ideal in this case.
- Grate the carrots on a coarse grater and add to the bowl.
- Gently stir the vegetable mixture. There is no need to grind or crush the components for juice separation!
- Fill prepared 3-liter jars with the mixture up to their shoulders, lightly tamping.
- Add 2 tbsp to each jar. l. salt with a slide.
- Fill the filled jars to the top with tap water.
- Seal the pickling with nylon lids and immediately lower it into the basement.
Pay special attention to the fact that there is no need to leave cabbage in jars in the house.And one more nuance. Considering that the jars are filled with tap water, it is important that it is clean, free of impurities and dirt. If tap water is contaminated, it is not suitable for this method of quickly pickling cabbage. In this case, you need to filter it before pouring it into jars or use purchased mineral water without gas.
Such preparations are stored for a very long time, almost until summer. When taking out a jar of pickling from the basement, note that the cabbage seems to have been pickled yesterday - it retains its quality and taste for so long.
Quick hot pickling of cabbage in a jar
Here is another recipe that allows you to pickle cabbage quickly and tasty in a jar. This method for preparing pickled cabbage easy to implement and helps to significantly save housewives time and effort. It is stored in a cool place for up to 3 months.
Ingredients
- 2 forks of cabbage weighing 3.7-4 kg;
- 300-400g carrots;
- 1 pod of hot pepper;
- 1 tbsp. l. dill seed.
Interesting! Sour cabbage first appeared in China: it was soaked in sour wine and fed to the builders who erected the Great Wall of China, which was recorded in the chronicle in the 3rd century BC. e.
Marinade
For one and a half liters of water you will need:
- 2 tbsp. l. salt;
- 1 tbsp. Sahara;
- 1 tbsp. vinegar 9%;
- 0.5 tbsp. vegetable oil.
Preparation
- Cut the cabbage either into wide strips or into 3x3 cm squares.
- Cut the carrots into strips.
- Chop the pepper.
- All ingredients must be mixed in a large basin, but without much zeal. There is no need to crush them.
- Add salt and mix again.
- Divide the mixture into prepared jars.
- Pour water into a saucepan and bring to a boil.
- Add marinade ingredients and mix well.
- Boil it for 1 minute and remove from heat.
- Fill the jars with hot brine.
Ready-made instant cabbage should be sealed with nylon lids and, after completely cooling, sent to the refrigerator or cellar. The shelf life of such preparations is up to 4 months.
You will learn how to pickle cabbage in a jar from the video:
Cabbage with onions and garlic
Every housewife has her own signature recipe for quickly pickling cabbage in a jar. And every time she still replenishes her piggy bank with new, interesting ideas. Maybe this recipe will diversify your assortment and you and your household will enjoy its unusual, refined taste and aroma. With the addition of onions and garlic, this salad will become more valuable and healthier.
Ingredients:
- 5 kg cabbage;
- 1 kg of onion;
- 300 gr. parsley;
- 100 gr. garlic;
- 200 g vegetable oil;
- 50 gr. salt.
Preparing the salad
- You need to cut the cabbage into large pieces - one fork into several pieces.
- Place the slices in a large saucepan and pour boiling water over them. Cover the pan with a lid and leave until completely cool.
- Meanwhile, peel and finely chop the onion.
- Sort through the parsley, rinse and finely chop.
- Pour sunflower oil into a heated frying pan, add chopped onion and parsley. Sauté until done.
- Peel the garlic and chop finely with a knife.
- Drain the cooled water from the cabbage.
- Add cooled onion with parsley, chopped garlic and salt to it. The vegetable mass must be mixed thoroughly. Cover the top with a flat plate and put pressure on it.
The salad should be kept at room temperature for three days. On the third day, the vegetable mixture must be mixed and placed in prepared jars. Seal with nylon caps.
You can store instant salted cabbage in jars in a cool place for 1-1.5 months.
This salad is good added to pies, cabbage soup, and added as a component to a vinaigrette.
Cabbage in beet juice with plums
Pickled cabbage, salted according to this recipe, has a delicate, sweet and sour taste and a pleasant aroma. With the addition of a small amount of oil and onions, you get a delicious salad. It also goes great with meat dishes.
For this recipe, it is advisable to choose a slightly unripe plum. It should taste sour. Check that the seeds come off easily.
Required ingredients:
- 5 kg cabbage;
- 5 kg plums;
- 250 gr. freshly squeezed beet juice;
- 8 black peppercorns;
- 100 gr. salt;
- 2-3 pcs. carnations.
Recipe
- The plums need to be washed and the pits removed, leaving them in halves. Shred the cabbage.
- Place chopped vegetables and peeled fruits in a large container, add the remaining ingredients. Mix the whole mass thoroughly.
- Pour in the beet juice and repeat the procedure again.
- Put pressure on top and take it out to a cool place for a day. After 12 hours, mix everything again.
- After another 12 hours, mix and place in jars and seal with nylon lids. Workpieces should be placed in a cool, dark place for storage.
You can store such cabbage in a jar in the refrigerator for no more than two months, since the salad has not been subjected to heat treatment or sterilization.
Conclusion
The benefits and value of salted and sauerkraut are difficult to overestimate. Not only is it included in many dishes and is actively used as a filling, its juice is used in cosmetology and folk medicine. So pickle as much cabbage as possible and don’t get sick!
