Is it possible to pickle early cabbage for the winter?

Content

1 Key Features
2 Pickling early cabbage
3 Conclusion

Early cabbage allows you to get delicious preparations rich in vitamins. Although such varieties are considered not the best options for pickling; if the recipe is followed, they are successfully used for pickling. After pickling cabbage retains nutrients and can be stored all winter.

Key Features

Early cabbage has a short ripening period, so it is often chosen for planting in the garden. Its varieties have practically no differences in taste. When ripening early, small heads of cabbage are formed, which crack if watering rules are not followed.

Advice! This type of cabbage does not last long, so you need to start making homemade preparations using it as soon as possible.

Many gardeners are interested in the question of whether it is possible to pickle early cabbage for the winter. Most pickling recipes recommend using medium and late varieties of vegetables.

Early cabbage is less crispy and can turn the preparation into porridge. White cabbage varieties are best suited for homemade preparations. Choose heads of cabbage that are dense, without cracks or other damage.

If the cabbage has been frozen, it is better to refuse to use it.Ready cabbage is stored in a cool place at a temperature of about +1 degrees.

Pickling early cabbage

The traditional method of pickling early cabbage includes carrots, salt and spices. However, cabbage goes well with peppers, zucchini, tomatoes, beets and apples. Before use, remove damaged and wilted leaves from the heads of cabbage.

Pickling with carrots

The easiest way to pickle early cabbage involves using carrots and salt.

The recipe for making pickles includes several steps:

The top leaves are removed from a head of cabbage weighing 1.5 kg. To simplify the process, it is recommended to cut out the stalk. The head of cabbage is dipped in boiling water, after which the remaining leaves are removed. Dense veins are removed, and large leaves must be cut.
Carrots (0.6 kg) need to be peeled and grated. Carrots can be mixed with ground pepper, bay leaves, cloves and other spices to taste.
The cabbage leaf is rolled into a cone and filled with carrots.
The resulting cabbage rolls are placed in an enamel pan.
To get brine, take 1 liter of water and 1 tbsp. l. salt. After the liquid boils, pour it over the prepared vegetables.
To pickle vegetables, pressure is placed on them.
After 3 days, the pickles are transferred to jars, covered with lids and left for storage.

Salting in jars

The most convenient way of pickling is to use three-liter jars. Vegetables and marinade are placed immediately in a glass container, where they are salted. Such jars can be stored in the refrigerator or underground.

The recipe for pickling cabbage in jars for the winter is as follows:

A head of cabbage weighing about 1.5 kg is cleared of the top leaves. Then it is finely chopped, leaving a few large leaves.
One carrot is chopped in any available way: using a blender or grater.
Half of the hot pepper pod needs to be peeled, then finely chopped.
The ingredients are mixed and fried in vegetable oil.
Then the vegetable mass is cooled and chopped greens are added to it.
Vegetables are wrapped in cabbage leaves and placed in glass jars.
Fill the pan with 2 liters of water, add 7 tbsp. l. sugar and 2 tbsp. l. salt. Add 50 g of vinegar to boiling water and boil it for another 3 minutes.
Hot brine is poured into the jars, the lids are screwed on and wrapped in a blanket.
After cooling, the jars are transferred to permanent storage.

Recipe with peppers and zucchini

Cabbage is combined with other seasonal vegetables: zucchini and peppers. The process then includes the following steps:

Cabbage (1 kg) is cut into several parts. Then they are immersed in boiling water for 5 minutes, after which they are finely chopped.
Sweet pepper (0.2 kg) is cut into several pieces and dipped in boiling water for 5 minutes.
To make pickles you will need zucchini. It is best to choose a young vegetable that does not need to be peeled and seeds.
One carrot is grated.
Half the hot pepper is peeled and finely chopped.
All vegetables must be placed in layers in a glass or enamel container.
At the next stage, the marinade is prepared. For 2 liters of water take 4 tbsp. l. salt. When the liquid boils, fill the container with it.
Vegetables need 3 days to pickle, then they are moved to a cool place.

Recipe with peppers and tomatoes

Early cabbage can be pickled with pepper and tomatoes. With this combination of products, the recipe is as follows:

One kilogram of cabbage can be cut in any way.
Tomatoes (0.3 kg) need to be divided in half.
Carrots (0.2 kg) are grated.
Bell pepper (0.3 kg) cut into strips.
All ingredients are mixed, salt (30 g) is added, and placed in one pan.
Oppression must be applied, and salting occurs within 3 days.
The finished mass is put into the cold.

Recipe with beets

In the presence of beets, homemade preparations become bright red in color, while the taste acquires sweetness. A certain technology describes in detail how to salt cabbage and beets:

Cabbage weighing 2 kg is peeled from the outer leaves and chopped.
Garlic (0.1 kg) must be chopped in any available way.
Beetroot (0.3 kg) is peeled and then grated.
Vegetables are placed in several layers in a large container. Garlic and a little chopped parsley are sprinkled on top. This sequence is repeated several times.
Pour 2 liters of water into the pan, add 200 g of salt and sugar. The brine is heated to a boil.
After cooling, the brine is poured into a container and a pressure is placed on top.
The cabbage is left in the kitchen for 2 days.
Salted vegetables are transferred to jars and covered with plastic lids. The jars are stored for 3 days in the refrigerator until the snack is completely ready.

Recipe with beets and horseradish

To make the appetizer more spicy, cabbage and beets are supplemented with horseradish. Before adding it to the preparations, it must be cleaned and passed through a meat grinder.

The general procedure for pickling early cabbage for the winter is as follows:

Several heads of cabbage weighing 8 kg are cleaned of damaged leaves and chopped.
Then they move on to preparing beets (0.3 kg), which are peeled and cut into bars.
Garlic (0.1 kg) needs to be finely chopped.
Horseradish (1 root) is passed through a meat grinder.
Several layers of cabbage are placed in the pickling container, between which the remaining components are located.
For pickling, a marinade is prepared consisting of 8 liters of water, in which 0.4 kg of salt and sugar are dissolved. After boiling, the liquid must cool.
Fill the pan with warm marinade so that all the vegetables are immersed in it.
The load must be installed. They are left in this state for 2 days.
Then you need to move the workpieces to the refrigerator for permanent storage. After 3 days, the snack is completely ready for use.

Pickling with vinegar

For the winter, early cabbage can be pickled with the addition of vinegar. During the cooking process, spices are necessarily used to give the preparations the necessary taste.

To salt cabbage, you must follow a certain technology:

Heads of early variety with a total weight of 3 kg are chopped into pieces.
Finely chop the carrots and add them to the total mass.
To prepare the pickling liquid, pour 2 liters of water into a saucepan, add sugar (1 cup) and a little salt. Spices to taste include bay leaves, cloves, peppercorns, and anise. The liquid should boil.
After cooling, add vinegar essence (1 tbsp) to the marinade. It can be replaced with 9% vinegar, then you will need 7 tbsp. l.
The marinade is poured over the vegetables, which need to be mashed a little. Salting takes up to 5 hours.
The pickled vegetable mass is placed in jars and stored in a cold place.

Recipe with apples

Early cabbage goes well with apples. Such cabbage can be pickled if you follow a certain procedure:

Two heads of cabbage are finely chopped with a knife.
The carrots are chopped randomly.
The apples are cored; peeling is not necessary. It is recommended to cut apples into slices.
The vegetables are mixed, after which 2 cloves of garlic are added to them.
Then they begin to prepare the brine. For this, 1 liter of water requires 2 tbsp. l. salt, 6 tbsp. l. sugar, a pinch of dill seeds, a few peppercorns.
Vegetables are poured with hot marinade, and a weight is placed on top.
After cooling, the pieces are placed in jars.

Conclusion

Often early cabbage is not used for pickling. However, there are recipes that allow you to pickle it in combination with carrots, peppers, beets and other vegetables. For processing, choose dense heads of cabbage that have no damage. The blanks are stored in a cellar, refrigerator or other place with a constant low temperature.