Delicious pickled cabbage: recipes

Content

1 Cooking principles
2 Delicious pickling recipes
3 Conclusion

There are several options for how to deliciously pickle cabbage. They differ in the set of ingredients and the order in which the vegetables are processed. Delicious preparations cannot be obtained without the correct choice of ingredients, adding salt, sugar and spices. IN pickled cabbage beneficial substances are preserved, it can be used as a side dish or component of vegetable salads.

Cooking principles

To get delicious homemade pickles, you need to follow the following principles:

Late varieties of cabbage are best suited for pickling;
the heads of cabbage are selected dense, without cracks or damage;
For work you will need a container made of glass, wood or coated with enamel;
salt is taken coarsely ground, without any additives;
the salting process takes place at room temperature;
The prepared snack is stored in a cool place.

Delicious pickling recipes

Pickle the cabbage you can use carrots, apples, beets, bell pepper and other vegetables. Must be done brine, to which sugar, salt and various spices are added to taste. With the fastest salting method, the finished snack is obtained in 2 hours. On average, pickles take 3-4 days to prepare.

Traditional recipe

For a classic recipe delicious pickling cabbage Just prepare the marinade and add carrots:

You should start cooking with brine. First you need to pour 1 liter of water into the pan, and when the liquid boils, add 2 tbsp. l. salt and 1 tbsp. l. Sahara.
The brine should be boiled for another 2 minutes and left to cool.
During this time, you need to prepare the cabbage, which will require about 3 kg. The heads of cabbage need to be washed, wilted and damaged leaves removed, and then finely chopped.
Two small carrots are peeled and grated.
The vegetable mass is mixed and crushed with your hands to release a little juice.
Then they are transferred to glass jars or enamel containers, adding bay leaves (3 pieces) and allspice (4 peas) as spices.
The crushed components are poured with brine and kept for 3 days at room conditions. From time to time the mass is pierced with a thin wooden stick.
Salted cabbage serve on the table or transfer to a cool place for storage in winter.

Simple recipe

Delicious pickles are made using a simple and quick recipe. Then you will spend a minimum of time on pickles:

Cabbage heads with a total weight of 5 kg are finely chopped.
Carrots (0.2 kg) are chopped in a blender or on a grater.
The ingredients are mixed with the addition of 0.1 kg of salt and placed in the prepared container.
For better salting, a weight is placed on top. Its functions will be performed by a stone or a jar filled with water.
Within 3 days, the cabbage will be salted and can be moved to permanent storage.

Quick salting

If you need to get salted cabbage to the table in the shortest possible time, then quick recipes come to the rescue. With this method, the snack is ready to eat within a few hours:

One or several heads of cabbage weighing 3 kg are finely chopped.
Three large carrots are grated.
Pass 3 garlic cloves through a press.
Put a liter of water on the fire, add 0.5 liters of vegetable oil, 0.4 kg of sugar and 6 tbsp. l. salt. When the brine boils, you need to pour in 0.4 liters of vinegar with a concentration of 9%. The liquid is left on the fire for another 2 minutes.
While the brine has not cooled, you need to pour it over the cabbage.
After 2 hours, the cabbage appetizer can be served, as a result it turns out tasty and crispy.

Salting in pieces

It is not necessary to finely chop the cabbage for pickling. To make homemade preparations very tasty, you need to cut the heads of cabbage into several parts:

Several heads of cabbage weighing 3 kg are cut into large pieces, the stalk and damaged leaves are removed.
One carrot is chopped in a blender or on a grater.
Cabbage pieces lay down to the jar, chopped carrots are placed between them.
When the container is half full, add hot peppers into it. Vegetables are placed without compaction.
Pour 1 liter of water into a container, dissolve sugar in it in the amount of 1 cup and 2 tbsp. l. salt. When the brine has cooled, add a third of a glass of vinegar with a concentration of 9%.
The resulting liquid is poured into a container with cabbage, after which it is put in the refrigerator.
It takes 3 days before the cabbage is completely salted for the winter.

Recipe with beets

The use of various seasonal vegetables helps to diversify homemade preparations. Cabbage tastes best when combined with beets:

Cabbage (4 kg) is prepared in the traditional way: washed and cut into strips.
Two medium-sized beets are peeled and cut into cubes.
Horseradish will help add spice to the preparations, the root of which must be peeled and passed through a meat grinder.To avoid irritation of the mucous membranes when working with this product, it is recommended to put a plastic bag on the meat grinder.
The head of garlic is peeled and then crushed using any suitable method.
You need to mash the cabbage a little to release the juice. All prepared ingredients, except beets, are mixed in a common container.
Then proceed to the brine. Dissolve 0.1 kg of salt, half a glass of sugar in a saucepan with water, add 4 bay leaves, 2 cloves and 8 allspice peas.
The liquid is boiled and then left to cool.
In a three-liter jar, cabbage is placed in several layers, between which beets are placed.
A weight is placed on top of the vegetables. The workpieces are left in this position for 3 days. The mass is stirred periodically.

Recipe with pepper and garlic

Using hot pepper and garlic allows you to get a spicy appetizer for main courses. The recipe for its preparation is quite simple and includes several steps:

First, prepare cabbage (4 kg), which is finely chopped.
One carrot must also be chopped in any way.
The hot pepper pod is freed from seeds and then crushed. When working with hot pepper, you need to be careful and avoid getting it on the skin and mucous membranes.
Four cloves of garlic are put through a garlic press.
The prepared vegetables are mixed with the addition of salt (30 g). If you mash them a little, the juice will release faster.
Pressure is placed on the vegetable mixture. Over the next 3 days, stir the mass and, if necessary, add more salt or hot pepper.

Recipe with apples

For pickling cabbage, choose late varieties of apples, which are distinguished by their hardness and sweetish taste.The resulting preparations retain nutrients and remain tasty and crispy.

Salting cabbage with apples for the winter requires following a certain technology:

First, fresh cabbage with a total weight of 10 kg is prepared. The heads of cabbage must be washed and cut.
Several carrots weighing 0.5 kg are grated.
Apples are cut into small slices, after removing the core. For pickling you will need 0.5 kg of apples.
Vegetable components are mixed in one container.
To obtain brine, pour water into a pan and dissolve 0.3 kg of salt in it. When the brine boils, remove it from the heat and leave to cool.
Three-liter jars are filled with vegetables, then brine is poured into them. Pickles should be stored at room temperature.

Recipe with dill seeds

The use of dill seeds gives pickles a piquant taste. In addition to cabbage and carrots, the recipe suggests using apples:

Several heads of cabbage with a total weight of 3 kg are prepared in the usual way: washed and chopped.
Wash the apples (1.5 kg) well enough; you don’t need to cut them.
Carrots (0.2 kg) should be grated.
Fill the pan with water (3 l) and add 3 tbsp. l. sugar and salt.
Place cabbage and carrots in a separate container. To make the appetizer tastier, add dill seeds (3 tbsp). The ingredients are thoroughly mixed.
Part of the vegetable mass is placed in a pickling container and compacted. Then pour 0.5 liters of brine and prick the apples in one layer. Then add the remaining mass and make another layer of apples. The container is filled with the remaining brine.
A plate and a weight are placed on the vegetables. It will take a week for complete salting.

Pickling with apples and cranberries

Apples and cranberries give the preparations a piquant taste.The preparation procedure in this case takes the following form:

Cabbage weighing 2 kg is prepared in the usual way: washed and chopped.
Three small carrots are finely grated.
Three sour apples are cut into slices after removing the peel and seeds.
To obtain brine, add 2 liters of water, 1 tbsp. l. salt, 0.4 kg sugar, 2 tbsp. l. sunflower oil, half a glass of vinegar and a head of garlic, pre-chopped. The brine should boil.
Cabbage, carrots, apples and cranberries are placed in a container for subsequent salting. The recipe requires 0.15 kg of cranberries. If the berries were purchased frozen, you must first defrost them.
Sliced vegetables are poured with brine so that they are completely covered with it.
A load is placed on top. It will take 1 day to prepare the marinated snack.

Salting in Georgian style

The recipe for cooking vegetables in Georgian style is distinguished by the use of a variety of vegetables. Therefore, the snack turns out to be very tasty, although it cannot be stored for a long time.

One small head of cabbage is cut into cubes.
Then the beets are peeled and cut into strips.
Hot peppers are crushed after removing the seeds and stalks.
Celery greens (0.1 kg) finely chopped.
Dissolve 2 tbsp in 2 liters of water. l. salt and bring the liquid to a boil.
The resulting components are placed in one container in layers, between which layers of garlic are made, then they are filled with boiling brine.
For 2 days, the vegetable mass is placed in a warm place.
The salted snack is stored in the refrigerator.

Recipe with bell pepper

By salting cabbage with bell pepper, the appetizer tastes sweeter. You can prepare it by following a certain sequence of actions:

White cabbage weighing 2.5 kg should be chopped in a suitable manner. Then you need to mash it a little and add salt so that the juice appears.
Then grate 0.5 kg of carrots.
Half a kilogram of sweet pepper should be cut into random pieces, first removing the seeds.
Onion (0.5 kg) is chopped into half rings.
Mix the vegetables in one container, add 1 cup of sunflower oil and 3 tbsp. l. Sahara.
Boil one liter of water, then add 50 ml of vinegar. Pour the marinade over the vegetables and mix again.
The vegetable mass is placed in glass jars.
The preparations are sent for storage in the cellar or refrigerator. After 3 days they are completely ready for use.

Conclusion

Pickled cabbage serves as an addition to main courses; vegetable salads are prepared on its basis. To pickle it, you will need salt, sugar and various spices. The preparations that contain beets, apples, cranberries, and bell peppers are especially tasty. Pickling vegetables takes about 3 days, but with quick recipes you can significantly reduce this period of time.