How to salt cabbage in large pieces

Content

1 Basic principles
2 Delicious pickling recipes
3 Conclusion

Pickling cabbage allows you to get a delicious appetizer for the main course in a short time. It is very convenient to cut the cabbage into several parts without further chopping. There are various options how to salt cabbage in pieces. They do not require a lot of time to prepare the components and the salting itself.

Basic principles

To obtain delicious pickles, it is recommended to adhere to certain rules:

Middle and late varieties of cabbage are best suited for pickling;
choose dense heads of cabbage without any damage;
salting is done in wooden, glass or enamel containers;
You can prepare vegetables in a separate container, and then transfer them to jars for permanent storage;
coarse salt is used to process vegetables;
Pickling time ranges from several hours to 3 days, which is determined by the recipe.

Delicious pickling recipes

Pickling cabbage pieces goes through several stages. First, cabbage is chopped, carrots are chopped according to the recipe, beet and other vegetables. The prepared ingredients are poured with a marinade containing salt, sugar and spices.

Simple recipe

The easiest way to salt cabbage is to use carrots and brine. The cooking procedure consists of certain stages:

A head of cabbage (2 kg) is cut into several parts, which are placed in a jar.
Between the pieces make layers of grated carrots.
The garlic head is peeled, then chopped and added to the rest of the vegetables in the jar.
The pickling marinade is prepared by dissolving 50 g of salt and 160 g of sugar in one liter of water. After boiling, add 0.1 liters of vinegar and sunflower oil to it.
Sliced vegetables are poured with marinade and left for 3 days until ready.

Quick recipe

You can get a ready-made dietary supplement in a few hours using vinegar. It is most convenient to do all the preparations in the evening, then the vegetables will have time to marinate until the morning.

A recipe for quick pickles consists of a number of steps:

One head of cabbage is cut into strip-shaped pieces.
Peel and chop the carrots.
Three garlic cloves finely chopped.
Place a pan containing 0.3 liters of water on the stove. For the brine, you need to add sugar (40 g), salt (80 g), black pepper (3 pcs.) and vinegar (40 ml).
Vegetables are placed in a common container; they should be crushed a little by hand to form juice.
The vegetable mixture is poured with hot marinade, then covered with a plate on top. Any heavy object is placed on top.
After two hours, the load is removed and the vegetables are mixed.
The total preparation time for pickles is 8 hours.

Spicy pickling

Garlic and hot pepper will help add spiciness to the dish. Instant spicy pickles are prepared according to the following recipe:

A head of cabbage (2 kg) is cut into several large pieces.
Two carrots must be cut into circles.
Three cloves of garlic are put under pressure.
Hot capsicums are freed from seeds and finely chopped.
Vegetables are placed in a container for pickling, with several bay leaves placed between them.
One liter of water requires 100 g of sugar, 60 g of salt and a couple of tablespoons of vinegar.
Pour the marinade into the sliced vegetables while it has not yet cooled down.
Keep the vegetables at room temperature for two hours, then put them in the refrigerator.
In a day, the appetizer will be finally ready.
Salted cabbage is used as a side dish or salad.

Recipe with beets

When beets are added, the pickles acquire a sweetish taste and a bright red color.

You can pickle cabbage using this method by performing certain operations:

First it is taken head of cabbage weighing 2 kg. It must be coarsely cut into squares with sides of 4 cm.
The beets are grated.
The cloves from one garlic head are placed under a press.
The cabbage must be thoroughly mashed with your hands, then placed in a container with the addition of garlic and beets.
You can get brine by boiling 1 liter of water, into which 50 g of salt and sugar are placed. For seasoning, use 2 bay leaves, one clove and 4 pieces of black pepper.
The marinade is poured into the container with the slices, and any heavy object is placed on top.
The vegetables are mixed every day. It will take 3 days to fully prepare the snack.

Recipe with beets and horseradish

Another pickling option is to use not only beets, but also horseradish. This combination allows you to prepare a spicy addition to main dishes.

The recipe for the snack is divided into a number of stages:

A large head of cabbage weighing 3.5 kg is cut into large pieces.
Then take beets weighing 0.5 kg. It needs to be cleaned and then cut into small pieces.
Place a container with 2 liters of water on the stove, dissolve ½ cup of sugar and salt in it. Be sure to add 5 bay leaves, 4 cloves, 7 allspice peas.
After adding the spices, the brine should cool to room temperature.
Pass 4 garlic cloves through a press.
Two horseradish roots are passed through a meat grinder. A plastic bag should be attached to it, into which the crushed ingredient will fall. This way you can avoid eye irritation that horseradish causes.
All vegetables are mixed in one container, then a heavy object is placed on top.
The container is left in a cold place for 2 days, after which the vegetables can be served.
Pickled vegetables should be placed in the refrigerator for the winter.

Recipe with beets and carrots

During the pickling process, you can add carrots and beets to the cabbage. This is another quick cooking recipe that includes a certain sequence of actions:

Late ripening cabbage (2 kg) is cut into large pieces.
Two carrots need to be chopped into circles.
The beets must be cut into cubes.
Vegetables are placed in a glass jar in several layers. The container must first be sterilized.
Pour one and a half liters of water into a separate pan, measure out 2 tbsp. l. salt, ½ tbsp. l. sugar, 1 tsp. vinegar and sunflower oil.
The brine needs to be boiled, then filled with it in a container with vegetables.
With this recipe, the salting process takes a day. For further storage, choose any cool place.

Salting with spices

When spices are added, the appetizer becomes especially aromatic. In this way, you can salt not only the cabbage itself, but also combine it with carrots and beets.

The recipe for delicious preparations consists of a number of steps:

A two-kilogram head of cabbage is cut into several pieces.
Grate two carrots and one beet on a coarse grater.
Two garlic heads need to be peeled and then placed under a press.
All ingredients are mixed and placed in an enamel bowl.
Per liter of water you need: 0.1 kg of salt, 150 g of sugar and 150 ml of sunflower oil. The seasonings used here are bay leaves and allspice, 2 pieces of each.
The brine is boiled, then the pan is removed from the heat and the liquid is poured over the vegetables.
You need to place a plate and a heavy object on top of the vegetable slices.
Pickled vegetables will be ready after a day.

Recipe with corn

The corn makes the snack taste sweet. If you need to get tastier preparations, then this ingredient comes to the rescue.

This cooking method includes several stages:

One head of cabbage (1 kg) is divided into parts.
One carrot needs to be cut into bars.
The kernels are removed from two ears of corn.
Half a liter of water is poured into the pan, 80 g of sugar and 60 g of salt are added. The marinade should boil, after which it can be removed from the heat.
All the necessary vegetables are placed in layers in the prepared container. Then they are poured with the prepared marinade.
The process of pickling vegetables takes 2 days.

Recipe with greens

A delicious snack is made by using celery, dill or other greens. The process of obtaining it consists of several stages:

Two small heads of cabbage weighing 1 kg each are cut into four parts.
For greens, use 40 g of parsley and celery.
One carrot needs to be grated.
In a saucepan you need to boil 1 liter of water, add 80 g of sugar and 100 g of salt. To get a more piquant taste, you can add 5 g of dill or caraway seeds.
The hot marinade is poured over the vegetables and left to pickle for 3 days.

Conclusion

After pickling, cabbage and other vegetables retain their vitamins, nutrients and great taste.Pickles have a long shelf life, so they can be included in your diet throughout the winter. Preparations containing beets, carrots, corn, various herbs and spices have a special taste.

Pickled vegetables are served as an independent appetizer or added to a side dish or salad. They can be used to prepare fillings for pies, soups and other dishes.