Recipe for quick pickling cabbage. Pickling the most delicious cabbage

I almost always have cabbage with vinegar on the table. It’s convenient to make it quickly; you don’t need to chop up thirty heads of cabbage, as we often do to make sauerkraut.

If you have an aversion to regular vinegar, then it is quite acceptable to change it, for example, to apple cider vinegar. But in general, this is a natural product - firstly. Secondly, such a small amount of it is added that it will not cause any harm. In general, some people lose weight with this snack, I can even tell you how.

Our traditional salted, sour or fermented cabbage has already undergone so many changes. This is not surprising, everyone is in a hurry, you don’t want to wait until the delicious preparation is ready, you need something tastier right now, and with various additives to serve potatoes for dinner or to treat guests to, so that they ask for the recipe and praise the hostess.

Cooking cabbage with carrots and vinegar

This is not a recipe yet. I want to explain why such cabbage needs to be cooked with carrots, it will add some sweetness to the dish, refresh the color a little (you must admit, it looks very unattractive without carrots). Of course, additional enrichment with vitamins. These two vegetables emphasize each other so much that for many centuries we have been combining them in winter pickles.

Since I will only offer you recipes with vinegar here, I’ll tell you what you can use to replace regular table vinegar or 70% essence. Apple will add a subtle aroma to such a snack; it is very light and has a mild taste. For gourmets, you can add wine or rice, but the latter is rare here, however, you can find it if you wish.

Food preparation

What products do you need:

Medium cabbage fork 1.5 kg
2 medium carrots
2 onions
2 bay leaves
8 peas each of black and allspice
Half a glass of vegetable oil, flavored or unflavored at your discretion
5 cloves garlic
For personal taste, you can add a few clove buds

Liter of boiled water
A tablespoon of salt and granulated sugar
Half a tablespoon of vinegar essence

How to cook:

Rather, it is not a salad, but pickled cabbage, but with spices. Although it is eaten quickly, like a salad, no matter how much I try to make it for the winter, the jars are empty the next day, without waiting for winter at all.

We chop the heads of cabbage as if for pickling, it’s better to take a special shredder, it’s more convenient and beautiful. Also three carrots on a regular grater. Pour everything into a large bowl, knead it a little with your hands, and add a little salt if desired.

We cut the onion into half rings, simply chop the garlic with a sharp knife, mix everything, put it in jars.

Cook the marinade in advance to cool. In addition to salt and sugar, immediately add bay leaf and pepper into the water, then vinegar and oil.

We put the cabbage in an already sterilized jar, add the aromatic marinade, and after a day you can try it.

Cabbage recipe with apple cider vinegar

What the recipe requires:

2 kg cabbage
2 small carrots
Optionally, a couple of tablespoons of dill seeds

For the marinade:

2 glasses of clean water
Tablespoon with a small heap of regular salt
Half a glass of granulated sugar
Half a glass of clarified vegetable oil
1.5 tablespoons apple cider vinegar

How to cook:

The appetizer differs from the traditional pickled one in its delicate sour taste with a slight hint of autumn apples.

Chop the heads of cabbage into strips as thin as possible. The carrots can be cut thinly, or grated on a Korean or regular grater. Combine the vegetables in a wide, comfortable bowl, add just a little salt and mix well until the juice releases. We compact everything into a sterile jar.

Prepare the marinade immediately with sugar, salt and vegetable oil, only when it boils add acid. Immediately pour in the hot marinade and cover with a lid. Let it cool, then put it in the cold.

Step-by-step preparation of marinade

Let's take:

Liter of water
3 level tablespoons of regular salt without added salt
2\3 cups sugar
Half a glass of sunflower oil, optionally flavored
A teaspoon of vinegar essence

How to prepare the marinade:

We take filtered water for the marinade; there is no need to pour it directly from the tap with the smell of chlorine. We put it to boil, at the same time dissolve sugar and salt in it. Oil should be added to the marinade when the water begins to boil. It is better to let it simmer for 5 minutes so that all the ingredients are completely dissolved. Only then, into the already turned off but still boiling pot, do we pour acid; jars are usually immediately filled with this marinade.

Instant recipe

What we'll take:

A kilo of cabbage
Not too big carrots
Half a glass of sunflower oil
A bunch of any greenery
5 cloves garlic
2 laurel leaves
Half a glass of sugar
Level tablespoon of salt
2.5 tablespoons 9% vinegar
A few black peppercorns

How to marinate:

There is no water in the recipe; the brine will be made using cabbage juice. Therefore, we take a freshly picked vegetable, juicy, fresh, crispy. We chop it finely, you can even rub it on a Korean grater if you grate it coarsely. By the way, carrots can be grated in the same way. Garlic will also be beautifully cut into strips or simply crumbled.

Mix all the vegetables, only this time we won’t crush them, so the salad will turn out crispy. Just gently mix with a spoon from bottom to top, distributing all the ingredients evenly.

For the marinade, we will need a saucepan whose surface does not oxidize, enameled or stainless. Pour acid into it, pour in all the spices and sunflower oil there. We start heating and stirring, we just want everything to dissolve well, but we don’t let the marinade boil.

Pour it warm into the pan and just leave it in the room. At first, you need to make sure that all the cabbage is covered with the marinade. After a day, you can eat a delicious snack.

In jars for the winter

We will need:

2 medium heads of cabbage, total weight about three kilos
6 pieces medium carrots
3 large heads of garlic

To cook the marinade:

One and a half liters of water
A glass of 6% vinegar
Glass of granulated sugar
A glass of sunflower oil
Half a glass of table salt
5 laurel leaves
10 black peppercorns

How to cook cabbage for the winter:

It is convenient to prepare such a snack in a deep enamel pan or bucket, and then put it in liter jars.

First we chop the head of cabbage, you can just use a sharp knife. Carrots, if desired, on any grater or even cut into strips. Garlic is also at your discretion, you can crush it, or you can chop it. Mix everything evenly in the bowl, then proceed to cooking the marinade.

We add spices with salt and sugar to the water immediately, start heating and stirring so that everything dissolves as quickly as possible. As soon as it starts to boil, pour out the oil and acid, wait a little longer until it boils again.

Immediately pour the hot marinade into the bowl with the cabbage, mix and distribute into jars so that there is an equal amount of cabbage and liquid. Sterilize for 20 minutes, close the lids.

Cabbage with vinegar for weight loss

As promised, I’ll give you the recipe good salad. I usually start eating it heavily in the spring in order to get myself more or less back to normal by summer. In general, losing weight with this vegetable is a pleasure, you can cook so many things, and only a few calories. But what a benefit, the simplest cabbage salad will definitely help you lose a few kilos if you move at least a little and not sit.

We will take:

500 g cabbage
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
Salt to your taste

Preparation:

We cut the head of cabbage into strips, add a little salt, remember, add acid, vegetable oil, maybe a few cranberries, mix, let it brew a little.

The traditional method of pickling cabbage is simple. But until the cabbage is salted in its own juice, you need to wait several days. Quick salted cabbage will be ready in an hour. To prepare this simple and tasty snack you will need a simple brine. But first, prepare the vegetables.

You will need:

2 kg cabbage;
2 carrots;
5-6 cloves of garlic.

Finely chop the cabbage, cut the garlic into plastic pieces, grate the carrots to Korean carrots or on a regular coarse grater. To make the dish more elegant, you can cut the carrots into thin slices. If you wish, you can add 1 or 2 finely chopped sweet bell peppers to the salad. Quick salted cabbage with pepper it takes on an unusual piquancy.

Pickle forquick salted cabbage:

1 liter of water;
2 tbsp. l. with a heap of coarse salt;
100 g sugar;
200 g vegetable oil;
100 g table vinegar or 2 tbsp. l. vinegar essence.

Boil water, dissolve sugar and salt in it. Be sure to taste the brine - you may want to add salt. You can add allspice and bay leaves. When the brine is boiled, pour in the vinegar and remove from the heat. Add oil, stir and pour hot brine over the vegetables, previously placed in a 3-liter jar. Leave the cabbage at room temperature. When the jar has cooled, move it to the refrigerator.

After an hour, you can take the first sample. The cabbage should be crispy, salty and spicy. Ready quick salted cabbage Should be stored in the refrigerator for no longer than 2 weeks. To serve it, you don’t need to season it with anything, but you can add a little onions or fresh herbs. You can use this cabbage for vinaigrette and other dishes.

Quick salted cabbage This recipe will compete with traditional Korean salads. You can give it an oriental flavor if you add a tablespoon of ground coriander and red pepper to the brine to taste.

Salted cabbage without vinegar

As you can see, everything ingenious is simple, and you can pickle cabbage in just 20 minutes of work. If you don't want to use vinegar, omit it and oil from the recipe. The waiting time will have to be increased to 2 days, but you will receive traditional sauerkraut.

Our ancestors salted cabbage under oppression. The shredded cabbage was placed in a pan, sprinkled with grated carrots, salt, and dill seeds. An inverted plate was placed on top and a pressure (a jar of water) was placed on it. This will last for at least 2 days, but you can store it in the refrigerator almost until spring.

1. Spicy cabbage instant cooking- 15 minutes!

Very quick cabbage - 15 minutes and you're done!
Preparation:
We take three kilograms of cabbage at the rate. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze 3-4 cloves of garlic from the garlic. Mix everything.
Making the marinade:
We put one and a half liters of water on the fire. Add 200 grams of sugar, 3 tablespoons of salt (without top),
250 gr. sunflower oil. When it boils, pour in 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Pour the hot marinade over the cabbage (This softens the cabbage a little. But only a little. So don’t be afraid to pour it hot, right from the stove. The cabbage will sit in this marinade for 2 hours. And you can eat it. Now many people do cabbage this way. Previously, they did it in the usual way, I had to wait until it fermented and began to sour.

And this method is fast. Cabbage is tasty and full of vitamins. CRUNCHY!!! Mix. Let stand for 2 hours. Mix again and pack into jars.
Very tasty and healthy!

2. Cauliflower in marinade

I've been making this cabbage for a long time. This bright, undoubtedly original and very tasty preparation will delight those who love cauliflower, just like me.
Cabbage has an interesting taste - sweetish and at the same time slightly sour.

Wash cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 liter jar, between the layers put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root.
You can add other vegetables.
Marinade:
3 tbsp. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,

a couple of bay leaves, a few peas of allspice.
Bring the marinade to a boil and pour it over the vegetables. Cool. Keep in the refrigerator for 2 days and then enjoy the taste. I really love this cabbage.

3. “Delight” (especially for NON-zucchini lovers)!

This recipe is amazing for many reasons:

1. It’s very easy to prepare, with minimal effort on your part.
2. it turns out very tasty, delivering maximum pleasure
3. the most important thing!!! This salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed what the salad was made from the first time - EVERYONE says “SOOO delicious pickled...CABBAGE!!!”

3 kg of already peeled (!) zucchini, 0.5 kg of onions, 0.5 kg of carrots.

Grate carrots and zucchini on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Cut the onion into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. raises butter (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt
Mix all this in a large container carefully and lovingly with your hands, immediately put it into jars (0.7-liter is most convenient) and wipe for 15 minutes.

All!!! I've been writing longer than I've been doing. Very fast. Vitamins are preserved. Zucchini (aka cabbage) is crunchy. The main thing is SOOO delicious. With some good vodka and some shish kebab (or just some potatoes) - he'll go crazy!

4. Marinated cabbage rolls with spicy carrots!

Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they have been left in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For the marinade:
- 0.5 l of water, 1/4 tbsp. sunflower refiner oil (maybe a little less)
- 2 tablespoons salt (or to your taste), 1/2 cup granulated sugar (or to your taste)
- 2/3 tbsp vinegar (or to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.

Place a small head of cabbage (about 1-1.5) in boiling water, and gradually disassemble it into leaves, in the same way as for preparing regular cabbage rolls. The leaves should be slightly soft.
Place on a plate and cut off any thick spots with a knife.
Grate the carrots on a Korean grater, season with marinade, stir and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper).
Place the carrot filling on the cabbage leaf and roll it into a cabbage roll. If the leaves are very large, you can divide them into several parts.
Place the cabbage rolls in a deep container, add 2-3 bay leaves and pour in the chilled marinade.
Place under a press and leave to marinate for a day at room temperature.
Then put it in the refrigerator.

5. Pickled cabbage

The cabbage turns out crispy and incredibly tasty!
Ingredients:
- 2 kg cabbage, 3 carrots, 3 beets
For the marinade:
- 0.5 liters of water
- 3 heaped tablespoons of sugar
- 3 level tablespoons of salt
- 1/2 cup sunflower oil
- a pinch hot pepper ground
- 2 bay leaves
- 3/4 cup vinegar
- 1 head of crushed garlic
Preparation:
1. Chop the cabbage.
2. Grate carrots and beets.
3. Cook the marinade: boil everything for 10 minutes.
4. Mix with cabbage, place in jars and sterilize for 10 minutes.

6. Salad "Simply GENIUS!"

Girls... so delicious... the tomatoes are fresh, the cabbage is crunchy....
Required:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If you don’t have any vegetables, then take 2 kg. another vegetable.
Cut everything into a salad, grate the carrots. Mix all the vegetables.
And add there:
rast. oil -200g. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons
Mix everything. Put on fire. Bring to a boil and simmer for exactly 2 minutes.
Immediately pour into jars. Roll up. Wrap up.

7. Pickled cabbage with beets

Pickled cabbage is an excellent appetizer and a good addition to many main courses, and preparing such cabbage is easy and simple. Please your loved ones with such delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pcs, Beetroot - 1 pc
For the marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tbsp, Sunflower oil- 150 g
Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head

Cut cabbage weighing 2 kg into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots and 1 large beet. Mix all this and put it in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the hot marinade into the cabbage in a saucepan, cover the top with a plate without any weight (press down a little with your hand first so that a little of the marinade appears visually on top, then it will fit under the plate on its own).
Leave for a day at room temperature. You can use it every other day. Spicy lovers can add pepper and chili for spiciness.

8. Bomb cabbage

Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar
2 tbsp. - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water
Preparation:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour boiling marinade over cabbage.
3. Ready in the morning! You can eat!

9. Pickled cabbage ( large leaves)

Preparation:
Cut the cabbage into large squares so that you get “stacks” of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for spicy lovers). Carefully place the “stacks” in a jar, sprinkle with carrots. Place a hot pepper in the middle of the jar (for those who like it spicy). Do not compact the cabbage. Fold loosely.

To prepare the brine at the rate of
for one 3-liter jar:
Boil 1 liter of water. Add 1 cup sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 cup 9% vinegar
Pour the brine into the jar. Place the jar in the refrigerator. After three days, the white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut

I would like to bring to your attention my favorite recipe for fermenting cabbage.
This recipe is good because at any time you can very quickly (literally 2-3 days) ferment not a large number of cabbage and then store it in the refrigerator.
Show in full..And this is important in city apartments, where there is catastrophically little space for storing canned food, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.

So the preparation:
- Fill a 5 liter jar tightly enough with shredded cabbage + carrots (I grate it on a coarse grater)
- pour in pre-prepared COLD brine (dissolve 3 heaped tablespoons of salt in 2 liters of BOILED water);
- the cabbage is fermented in a warm place for two days, so that there is no bitterness, be sure to periodically pierce it, releasing the accumulated gas (I think everyone knows this);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- fill it with already sweetened brine and put the jar in the refrigerator, by evening the cabbage is ready.

A small nuance... in warm conditions, cabbage quickly ferments, but if the apartment is a little cold, the process will take a little longer.
If you didn’t drink the brine faster than the cabbage ran out (and that’s exactly what happens with us), then you can cook wonderful sour cabbage soup with it.

Recipe for quick pickling cabbage. Pickling the most delicious cabbage