Hot pickling cabbage- one of the varieties of preparation of this vegetable. The hot method makes it possible to get a finished dish in the shortest possible time. Literally a day of infusion in marinade or brine, and you have a wonderful appetizer on your table. Salted cabbage as a winter preparation has not lost its relevance for many years. After all, besides the fact that you can simply treat yourself to it, you can also cook various dishes with it (salads, dumplings, pies, etc.). That’s why so much attention is paid to cabbage preparation.

Recipe for “Quick hot pickling of cabbage”

Thanks to this recipe, you can quickly prepare delicious, crispy salted cabbage, and even with aromatic bell pepper. You definitely need to please your loved ones and guests with this preparation. To hot pickle cabbage you will need:

0.25-0.3 kg of white cabbage,

100 g carrots,

100-150 g bell pepper.

And for brine for 1 liter of water take:

25 g salt,

40 g sugar.

The cabbage is finely chopped before salting. By the way, red cabbage is also perfect for this recipe. Both options turn out amazingly delicious. Next, the carrots are peeled, washed and grated. Bell peppers are peeled from seeds and stalks and cut into thin strips. The vegetables are mixed and packed tightly into prepared (sterilized, dry) jars, and then filled with hot brine. To make the brine, grains of salt and sugar are dissolved in a measured volume of water, and, placing on moderate heat, the brine is brought to a boil and boiled for 2-3 minutes. In a day it will be ready. It can be served along with boiled beets or canned green peas. The recipe is very easy and low in calories.

And if the pickling is made from red cabbage, then its very appearance will cause an excellent appetite. The pickling technology is similar to the recipe for preparing white cabbage. You can also add other vegetables or ingredients when pickling. For example, cranberries, which contain a natural antiseptic that prevents the development of putrefactive bacteria and mold. With cranberries, cabbage will acquire a subtle, special, piquant flavor. The cranberries are placed in jars along with the main product, and then pickling is carried out in the usual way. Try to experiment, and pickling cabbage will certainly delight you with its juiciness and crispy taste.

Recipe " Salting cabbage with hot brine with vinegar"

For the recipe with vinegar, it is better to take white cabbage, as it is juicier and sweeter. The fork is being chopped. The carrots are grated on a coarse grater. You can add as many carrots to cabbage as you like; but usually 1 large carrot is taken for 1 cabbage. The vegetables are mixed together and a container of suitable size is filled with them. Typically, a hot pickling recipe is prepared in small quantities - one three- or two-liter jar; since it is advisable not to let such cabbage sit too long, otherwise it will lose its excellent taste and become sour.

Approximately 0.5 liters of brine is prepared for a 2-liter jar. For it, water is poured into a separate pan, and as soon as it boils, 1 tbsp is added to it. with a mountain of salt and 2 tbsp. Sahara. The spices should dissolve in the water and the brine should boil. After removing it from the heat, pour 2 tbsp into it. table vinegar, and the hot brine is poured into a jar with the cabbage. This should sit for a day at room temperature. When serving pickled cabbage, pour unrefined vegetable oil over the cabbage and add a little onion, cut into rings.

Recipe for “Spicy hot pickling of cabbage”

The recipe is closest to traditional pickling cabbage. To prepare this hot pickled cabbage you will need:

1 large head or 2-3 kg of cabbage,

3 carrots,

1 tbsp. dry dill seeds,

1 tsp black allspice,

Half a glass of garlic

1.5 liters of water,

2 tbsp. salt,

1 cup of sugar,

1 tbsp. vinegar.

All vegetables listed for pickling are prepared in this way. Cabbage is cut into 3-5 cm cubes or thick strips. Peeled and washed carrots are grated on a coarse grater. Then the cabbage and carrots are placed in sterilized jars. Crushed garlic and dried dill seeds are also added there. Next, the brine is prepared. Salt, sugar and vinegar are added to boiled and cooled water; it is brought to a boil and poured into jars with vegetables. The brine poured into the cabbage must be boiling, just removed from the heat. After filling the hot brine, the jars are immediately rolled up. This product can be stored even at room temperature.

The recipe for spicy traditional pickling can be speeded up and the dish can be prepared “ Pickling cabbage hot way" in a day or two. For this you will need the same ingredients as in the previous recipe, and add 1 more tbsp. vegetable oil. The cooking technology also differs slightly. The prepared vegetables are placed in a thick-walled pan, filled with hot brine and covered with a lid on which pressure is placed. It will be enough for the preparation to stand for 1-2 days in a warm place, and it can be consumed. For storage, the quick recipe is stored in the refrigerator or cold cellar.

Secrets of “How to cook hot method of pickling cabbage»:

For pickling, it is better to use late varieties of cabbage, using large heads of cabbage. It is imperative to remove the top leaves from it, even if they seem whole and fresh.

If the cabbage is not shredded for preparation, but cut into cubes, then it is advisable to first squeeze it thoroughly so that it releases the juice. And in any case, when placing it in jars or in a pan, it requires compaction.

As you can see from the recipes described, there is nothing complicated about hot pickling cabbage! And if you strictly adhere to the recipe, then your preparations will certainly turn out well: they will acquire an amazing taste and retain that crispness inherent exclusively in salted cabbage!

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We lay out on the table everything we need to quickly marinate. You need to buy juicy white cabbage, not the winter variety, it should not be hard.

We will also need a sour apple, such as the Jonathan variety, and horseradish root. Exactly horseradish kills all microbes, your preparation will never go bad and the cabbage will pickle quickly.

Peel the horseradish root and cut into rings. The apple needs to be washed and cut into cubes; the peel does not need to be removed. We remove a couple of top leaves from the cabbage, cut out the cabbage, first cut it into slices, like a watermelon, and then chop it into cubes, not very large in size (you can see it roughly in the photo). Peel the garlic and cut in half.

Pour cabbage into a large bowl, jar or pan, put apples, garlic and horseradish root on top. Add allspice peas, dill, a mixture of spices for Korean carrots, you can add other seasonings, for example, coriander, oregano, turmeric.

Cut the chili pepper into pieces, fresh or frozen. Pour the same into the pan with the cabbage. Adjust the amount of pepper yourself.

Pour 0.5 liters of water into a saucepan and add salt. When the water boils, add vinegar, stir and pour the marinade over the cabbage, immediately hot.

Cover with a lid and wait for the cabbage to cool. Once it reaches room temperature, put it in the refrigerator.

Hello, hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

This cabbage can be covered for the winter, frozen or eaten immediately after cooking.

To quickly jump to the recipe you need, use the links in the blue frame:

Pickled cabbage, very tasty - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.

Ingredients

• cabbage - 1 fork per 2 kg
• garlic - 4 cloves
• carrots - 1 pc.

• water - 1 liter
• vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
• salt - 2 tbsp. spoons
• cloves - 5 pcs.
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pcs
• bay leaf - 3 pcs
• peppercorns - 10 pcs

Preparation

To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.

Grind the carrots on a grater.

Place the cabbage and carrots in a suitable sized container and mix well. There is no need to press or squeeze the juice.

Cut the garlic into slices.

Now let's get to the marinade. Boil a liter of water, add all the specified spices (see ingredients for the marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.

Pour the hot marinade into the cabbage, stir and let stand until it cools.

Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.

Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.

Pickled cabbage with bell pepper

Another quick recipe. You can eat this cabbage within a day.

Ingredients

• cabbage - 1 fork (2 kg)
• bell pepper - 1 piece (medium)
• carrots - 2 pcs (medium)
• cucumber - 1 piece (medium)

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 1 tbsp. heaped spoon
• vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation

Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.

Mix the vegetables carefully to prevent them from choking and releasing their juices.

Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.

To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.

Pour it into a jar of hot cabbage and wait until it cools down.

When this happens, you can put the jar in the refrigerator.

In a day, the pickled cabbage is ready! It’s a very easy recipe, which is why so many people love it.

Cabbage marinated with beets - Gurian cabbage

This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.

Ingredients

• cabbage - 1 fork (2 kg)
• beets - 1 piece (large)
• red capsicum - 1 pc (or 1 tbsp ground red)
• carrots - 1 piece (medium)
• garlic - 7-8 cloves

• water - 1 liter
• sugar - 1 glass
• salt - 2 tbsp. spoons
• bay leaf - 3-4 pcs
• apple cider vinegar - 1 glass
• vegetable oil -0.5 cups
• peppercorns - 6-8 pieces

Preparation

For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.

Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.

Cut the garlic thinly into slices.

Peel the pepper from seeds and cut into strips.

Place all the ingredients in the pan in layers.

For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.

We pour it over our cabbage.

Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.

Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.

It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.

In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients

• cabbage – 1 fork (2 kg)
• bell pepper - 1 piece
• carrots - 1 pc.
• garlic – 4-5 cloves
• ginger - 70 gr

For the marinade:

• water - 1.5 liters
• sugar - 5 tbsp. spoons
• salt -3 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• bay leaf - 3 pcs
• ground black pepper - 0.5 teaspoon
• apple cider vinegar - 150 ml

Preparation

Cut the cabbage, carrots, garlic and pepper into thin strips.

Peel the ginger and cut it into translucent circles.

Place all the vegetables in the pan, mix gently, but do not mash.

We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.

Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.

We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.

The recipe is simply delicious!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.

Ingredients

• cabbage - (a head of cabbage weighing approximately 1 kg)
• carrots - 2 pcs (medium)
• bell pepper - 1 piece (optional)
• garlic - 4-5 pcs
• cumin - 0.5 tsp

For the marinade:

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
• allspice -4 pcs
• peppercorns - 5-6 pcs
• vegetable oil - 0.5 cups

Preparation

Cut the cabbage head into four parts, along with the stalk.

Boil water and put cabbage in it. Cook for 10 minutes over medium heat.

After this, remove the cabbage using a slotted spoon. Fill it with cold water to cool. If during the process the water heats up from the cabbage, you need to replace it with cold water again.

Pass the garlic through a crusher.

Cut the carrots and bell pepper into thin strips.

Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.

Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.

Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!

Serve by cutting into smaller pieces and basting with carrot-pepper marinade.

Pickled cabbage with vegetables and apples - a very tasty recipe

The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.

Ingredients

• cabbage - 1 fork (2 kg)
• bell pepper - 3-4 pcs
• carrots - 3-4 pcs (medium)
• garlic - 1 head
• sweet and sour apples - 3-4 pcs.
• hot pepper - 1 pod

For the marinade:

• water -2 liters
• sugar - 1 glass
• salt -4 tbsp. spoons
• apple cider vinegar 6% - 3/4 cup
• allspice -5-6 pieces
• peppercorns - 15 pieces
• bay leaf - 3-4 pcs
• cloves -5-6 pieces

Preparation

Wash the cabbage and cut into fairly large pieces.

Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.

Chop carrots and garlic into thin slices.

We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.

Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.

The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.

After turning off, add vinegar. We take out the bay leaf, it has done its job.

Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.

Cover everything with a lid and wait for it to cool.

Place the cabbage in the refrigerator, wait 2-3 days and you’re done!

The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!

Georgian pickled cabbage

Very tasty recipe. We suggest watching the video tutorial, because the recipe has many nuances that are better to see once than to read a hundred times.

Yummy and looks incredible!

Cabbage Pelyustka

According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.

Ingredients

• cabbage forks 1.2-1.5 kg
• 1 medium carrot, 100 g
• 1 large beet, 200 g
• vegetable oil 5-6 tbsp
• garlic 5 cloves

For the marinade

• water 1 liter
• sugar 1/2 cup
• vinegar 9% 200 ml.
• salt 2 tbsp. spoons

Preparation

Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.

Cut beets and carrots into strips or bars. Garlic - in thin circles.

We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.

We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.

Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.

After this, put the cabbage in the refrigerator for another day.

In general, you can try it the very next day. However, for it to be completely ready, it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!

Pickled cabbage cooks much faster than sauerkraut, but the recipe for daily cabbage includes vinegar.

Cabbage salad with garlic turns out tasty and aromatic, and it is suitable for those times when all the homemade preparations for the winter have already been made, but you want to eat cabbage right now.

The method of pickling fresh white cabbage is very simple, and the appetizer is aged for only a day, although there is a recipe below that can be put on the table right away.

This instant cabbage can be stored for several days in the refrigerator, and when serving it is very tasty sprinkled with herbs - onions, parsley, dill, cilantro, basil.

One day cabbage recipe with garlic

• cabbage - 2.5 kg
• carrots - 3 pcs.
• garlic - 3 cloves
• water - 1 l
• sugar - half a glass
• vinegar 9% - half a glass
• vegetable oil - half a glass
• salt - 2 tbsp. spoons

How to pickle cabbage quickly:

1. Pass the garlic through a press, grate the carrots, chop the cabbage thinly, as in the recipe for sauerkraut in brine. Mix everything together with your hands to release the juice.

2. Pour water into a clean saucepan, add salt and sugar. Bring to a boil until they are completely dissolved.

3. Then pour in the oil and vinegar, stir and pour the marinade over the cabbage.

4. Cover with a lid and leave to marinate at room temperature for a day.

Quick pickled cabbage with onions and garlic

• 1.5 kg cabbage
• 2 carrots
• 2 onions
• 2 laurel leaves
• 7-8 peas each of black and allspice
• 0.5 cups rast. oils (possibly with scent)
• 5 cloves garlic
• 3-4 buds of cloves
• 1 liter of boiled water
• 1 tbsp. spoon of salt and sugar
• 0.5 table. spoons of vinegar essence

How to cook cabbage with vinegar and garlic:

1. Chop the cabbage, grate the carrots, and mix everything together with your hands in a large bowl.

2. Cut the onion into half rings, chop the garlic, mix with cabbage and place in jars.

3. Put salt, sugar, spices into boiling water; when it boils, add oil and vinegar. Cool.

4. Pour into jars with cabbage and leave for a day.

Cooking daily cabbage with apple cider vinegar

With the addition of apple cider vinegar, cabbage has a delicate sour taste and a light aroma of autumn apples.

• 2 kg cabbage
• 2 carrots
• 1.5 tbsp. spoons of dill seed
• 2 glasses of water
• 1 table. spoon with a small pile of salt
• 0.5 cups sugar
• 0.5 cups vegetable oil
• 1.5 tbsp. spoons of apple cider vinegar

How to make cabbage in a day with garlic:

1. Cut the cabbage, grate the carrots, add a little salt and crush with your hands to release the juice.

2. Prepare the marinade by adding salt and sugar to the water; when it boils, add spices, oil and vinegar.

3. Pour the hot marinade over the cabbage and cover with a lid. Once cooled, place in the refrigerator.

Daily cabbage with turmeric

• 1 head of cabbage
• 1 carrot
• 1 tsp turmeric
• 3 cloves garlic
• 1 tbsp. salt
• 0.5 cups each of water, sugar, vegetable oil and 6% vinegar

Recipe for pickled cabbage with garlic:

1. Chop a head of cabbage. Chop the garlic and grate the carrots.

2. Sprinkle turmeric and stir.

3. For the marinade, boil water with sugar and salt, add oil and vinegar.

4. Pour hot marinade over the cabbage and place under pressure for a day.

Quick cabbage with garlic and raisins

• 1 medium head of cabbage
• 3 carrots
• 2 onions
• 1 head of garlic
• 100 g raisins
• 1 tbsp. salt
• 0.5 l water
• a glass of sugar and rast. oils
• 100 ml 6% vinegar

How to prepare a quick marinade for cabbage for a day:

1. Finely chop the cabbage, sprinkle with salt and rub with your hands until the juice comes out.

2. Grate the carrots on a coarse grater, finely chop the onion, grate the garlic or pass through a press.

3. Add vegetables and washed and then scalded raisins to the cabbage and stir.

4. For the marinade, add sugar to boiling water, pour in vegetable oil and bring to a boil again.

5. Add vinegar and pour into cabbage, stirring well.

Cabbage prepared in this way can be served immediately.

Garlic cabbage with beets

• cabbage - 3 kg
• beets - 1 medium
• carrots - 1 pc.
• garlic - 7 cloves
• water - 1 l
• 6% vinegar - 180 ml
• oil - 0.5 cups
• granulated sugar - 1 cup
• salt - 2 tbsp. with a slide
• peppercorns - to taste

How to pickle cabbage and beets a day in advance:

1. Chop the cabbage coarsely, you can cut it into squares, like coarsely chop it, or chop it into squares, like pelyustki cabbage.

2. Cut the beets and carrots into thin slices or strips. Grate the garlic and mix everything.

3. Place the cabbage in a saucepan, sprinkle with beets, carrots and garlic.

4. For the marinade, boil water with salt and sugar, pour in vinegar, vegetable oil, add peppercorns.

5. Pour it over the cabbage, cover it with a plate and put it under pressure.

6. When the cabbage has cooled, put it in the refrigerator for a day.

Daily recipe for cabbage with sweet peppers

• 1.5 kg cabbage
• 2 large bell peppers
• 2 carrots
• 4 cloves garlic
• parsley
• 1 liter of water
• 3 tbsp. Sahara
• 2 tbsp. with a heap of salt
• 3 tbsp. 9% vinegar
• 0.75 cups vegetable oil

Preparing cabbage a day in advance:

1. Shred the cabbage, cut the pepper into strips, grate the carrots and garlic on a coarse grater.

2. Dissolve salt and sugar in water, boil, add oil and vinegar.

3. Mix the vegetables, adding chopped parsley, and place in a jar.

4. Pour in the marinade and close the lid.

5. Wrap the jar in a warm blanket and leave it warm until it cools. Then place the pickled cabbage in the refrigerator for a day.

Cabbage with beets in Azerbaijani style

How to salt cabbage with apples

How to quickly salt cabbage. Skorospelka 2 hours

A good recipe for those who can't make sauerkraut.

Quickly salted cabbage with vinegar and garlic daily
Pickled cabbage cooks much faster than sauerkraut, but the recipe for daily cabbage includes vinegar. Cabbage salad with garlic turns out tasty and aromatic, and it is suitable for those times when all the homemade preparations for the winter have already been made, but you want to eat cabbage right now. Method of marinating fresh

Source: marinariki.ru

What could be easier than hot pickling cabbage at home?!

This traditional Russian appetizer will not only decorate the dinner table, but will also provide your family with vitamins during the cold season. There is nothing complicated in preparing it.

Cooking principle

Hot salting involves canning in a special brine, which is poured over vegetables immediately after bringing to a boil. All ingredients, along with the brine, are rolled into jars, which must be washed and sterilized before salting. It is very important to roll up correctly, although this is not always easy at home. All ingredients are placed in a jar, filled with boiling brine, and the jar is immediately sealed. In this case, nothing will penetrate into it that could damage the preservation and spoil the final taste.

These tips for hot pickling cabbage will help you achieve brilliant results and please your family:

• Late varieties of cabbage, which ripen in Russia from the second half of September to mid-November, are ideal for hot pickling. Early varieties are not suitable because their heads are loose and contain little sugar, which is why they are not preserved as well.
• It is best to use large heads of cabbage for pickling at home.
• It is imperative to remove the top, dirty, green and rotten leaves of the head of cabbage.
• After shredding, it is advisable to “squeeze” the chopped cabbage with your hands to release the juice.
• For hot pickling, you should compact the chopped vegetables very tightly when placing them in a jar and fill it to the very top.
• You can put whole cabbage leaves between the shredded ingredients; during the salting process, they acquire a special taste and give the appetizer a “zest.”
• You don’t have to chop (grate) the vegetables, but chop them coarsely and put them in layers in a jar.

Recipes for hot pickling cabbage at home

Traditional

• Carrots – 3 pcs. (large)
• Dill – 1 tbsp. l. dry grains
• Water – 1.5 l
• Sugar – 1 glass
• Salt – 2 tbsp. l.
• Allspice – 1 tsp.

1. Finely chop the cabbage.
2. Grate the carrots.
3. Place the vegetables in a jar and add dill there.
4. Prepare the brine:
   1. Boil water, add sugar, salt and vinegar.
   2. Bring the mixture to a boil.
5. Pour boiling brine over the vegetables completely and seal the jar.

This hot pickling method allows you to store vegetables at home for a long time, even at room temperature.

Express hot salting

Finally, a simple recipe for express pickling cabbage at home, which does not require rolling in a jar and will be ready the next day.

• White cabbage – 1 large (2 – 3 kg) head
• Carrots – 3 pcs. (large)
• Garlic – 1 large head
• Sugar – 1 glass
• Salt – 2 tbsp. l.
• Vegetable oil – 1 tbsp. l.
• Water – 1.5 l
• Vinegar essence (70%) – 1 des. l.

1. Finely chop the cabbage.
2. Grate the carrots.
3. Cut the garlic into thin rings.
4. Place vegetables in a large saucepan.
5. Prepare the brine:
   1. Boil water, add sugar, salt, oil and vinegar.
   2. Bring the mixture to a boil.
6. Fill the vegetables completely with brine, close the pan with a lid and place any weight on top.
7. The next day you can eat!

Hot salting cabbage at home
What could be easier than hot pickling cabbage at home?!

Source: www.chto-kak-skolko.ru

Easy sauerkraut
Chop the cabbage and place tightly in a three-liter jar. Pour cold boiled water with salt (for 1.5 liters of water - 2 tablespoons of salt). Leave it in the room for 2 days, and pierce the cabbage several times with a clean wooden stick to release the gases. Then pour out a little brine, dissolve 0.5 cups of sugar in it and pour it back into the jar with cabbage. Leave for another 1 day at room temperature, then put in the refrigerator. You can add spices to cabbage: dill, coriander, cumin seeds, dried mint, basil. Thanks to them, the taste of cabbage will change every time.

"Provencal"
1 kg of cabbage, 2 medium carrots, 3 cloves of garlic, 0.5 cups of sunflower oil, 0.5 cups of 9% vinegar, 3 bay leaves, 0.5 teaspoons of peppercorns, cinnamon on the tip of a knife, several leaves mint (can be dried), 1 tbsp. spoon of salt, 1 tbsp. spoon of sugar.
Chop the vegetables, season with spices and place tightly in an enamel pan. Prepare the marinade: dilute salt, sugar, oil and vinegar in one liter of cold boiled water.
Pour the marinade over the cabbage and leave for a day at room temperature. Then leave it in the cold for another day (on the balcony or in the refrigerator).
T. Malkova.

. in Korean
3 kg cabbage, 1 head of garlic, 3-4 pcs. carrots.
Marinade: 0.5 l water, 2 tbsp. spoons of salt, 1 tbsp. spoon of sugar, 1 tbsp. spoon of vegetable oil, 0.5 teaspoon of citric acid.
Chop the cabbage, pass the garlic through a garlic press, grate the carrots, and mix everything. Boil the marinade and pour hot over the vegetables. To cover with a lid. After 7 hours the cabbage is ready. Keep refrigerated.

. fast
2 kg cabbage, 2 medium beets, 2 pcs. carrots, 1 head of garlic.
Marinade: 800 g of water, 3/4 cup of vegetable oil, 3/4 cup of 9% table vinegar, 2 tbsp. tablespoons salt, 5 peppercorns, sugar to taste (but not less than 1 tablespoon).
Chop the cabbage, beets and carrots, finely chop the garlic. Boil the marinade and pour hot over the vegetables, then let cool.
The cabbage is ready.

. in Old Russian
1 kg cabbage, 1-2 pcs. carrots, 2 cloves of garlic, 1 onion. Chop the cabbage and carrots, finely chop the onion and garlic. Mix the vegetables, add 0.5 cups of sunflower oil, 3 tbsp. spoons of 9% vinegar. Pour hot brine over the cabbage: 1 liter of water, 2 tbsp. spoons of salt, 5 tbsp. spoons of sugar. Put it under pressure and put it in a cool place for 2 days, you can take it out to the balcony. The cabbage must be pierced several times with a pointed wooden object to release gases.

. pickled with fruit
5 kg of cabbage, 1 kg of sour apples, 0.5 kg of plums, 0.5 kg of grapes, 0.5 kg of beets, 100-120 g of salt.
Chop the cabbage, cut the apples into slices, remove the pits from the plums, rinse the grapes well, peel the beets and cut into thin slices.
Mix everything, add salt, place the cabbage in a bucket, compact it a little and apply slight pressure. Leave in the room for 3 days, during which time pierce the cabbage several times to release gases. Then put it in jars, sprinkle dry mustard on top and put it in the refrigerator.
T. Malkova.

... WITH CUMIN
4 kg white cabbage, 4 carrots, 1 tbsp. spoon of caraway seeds and dill seeds, for 1 liter of brine - 2 tbsp. spoons of coarse salt, 1.5 tbsp. spoons of sugar.
We disassemble the head of cabbage into individual leaves, cutting off the thickened veins. We lay the leaves on the table, after 5-6 hours, when they have dried, we roll two leaves into rolls and cut them thinly and thinly. Mix with chopped carrots, caraway seeds and dill seeds. Place in a saucepan, fill completely with warm salted water, and leave warm. Every other day we pierce the cabbage in several places to the very bottom, and on the third day we drain the brine and add sugar to it. Mix the cabbage thoroughly from bottom to top, fill it with sweetened brine, put it through a sieve and put it in a cool place for storage.
N. Sukhanova.

. with onion
For 5 kg of cabbage - 1 kg of onions, 100 g of garlic, 200 g of vegetable oil, 50 g of salt.
Free the heads of cabbage from the top limp or rotten leaves, remove the affected areas (but loose, weakened cabbage is quite suitable), cut into large pieces and pour boiling water over them. Meanwhile, saute the chopped onion in vegetable oil. Remove the pieces of cabbage, let them cool and drain, place them in a bowl, add onion, chopped garlic, salt and keep under pressure at room temperature. On the third day the cabbage is ready.
O. Lutsenko.

Cabbage for cabbage rolls
6 kg cabbage, 5-6 carrots, 5 tbsp. spoons of salt.
We remove large leaves from the heads of cabbage and chop the rest as usual. Grate the carrots, mix with shredded cabbage and salt, and lightly rub with your hands. Fold the whole leaves in half. Place leaves on the bottom of the pan, then a layer of chopped cabbage, then whole leaves again, etc. Cover with a cabbage leaf, place a wooden circle and press down. On the 3-4th day, we pierce the cabbage, trying not to tear the cabbage leaves. And after a couple of days we transfer it to a cold place. And there will be a winter snack, and cabbage rolls.
R. Markova.

Salad
1 kg each of cabbage, carrots, bell peppers, onions, tomatoes.
Cut the tomatoes into slices, sweet peppers into strips, onions into rings, grate the carrots on a coarse grater, chop the cabbage, add 12 teaspoons of sugar, 30 tbsp. spoons (1 cup) vegetable oil, 7 teaspoons salt, 2 tbsp. spoons of 9% vinegar. Mix everything and put it in sterilized jars up to their hangers. Sterilize liter jars for 30 minutes. Roll up the lids and put them under the “fur coat”.
L. Tkach.

"FAST"
3 kg of cabbage, 1 kg of carrots, 1 kg of onions, 0.5 kg of bell pepper, 1.5 cups of vegetable oil, 3/4 cup of sugar, 1 tbsp. a spoonful of salt, 1/2 cup 9% vinegar.
Chop the cabbage, carrots and pepper into strips, and the onion into half rings. Mix oil, salt, sugar and vinegar, bring to a boil, pour over all the vegetables. Close the lid and cook, stirring, for 10 minutes. Cool, put into jars, store in the refrigerator, but not for long.
T. Malkova.

Assorted
I cut the cabbage into slices so that the leaves stick to a piece of the stalk. I boil the carrots and beets (but do not overcook them), peel them, then cut them into slices. I peel the onion heads and garlic cloves. I put the vegetables mixed in a 3-liter jar, add 2 tbsp. spoons of salt, 1 tbsp. a spoonful of vinegar essence; I pour boiling water up to the shoulders of the jar and sterilize it until the solution in the jar boils, then roll it up. Vegetables have a pleasant pungent taste, go very well with meat and boiled potatoes, and are irreplaceable on fasting days.
T. Ladygina.

PICKLED CAPS
(in quarters)
This method is convenient for fermenting cabbage in an enamel bucket. For one bucket: cabbage - 8 kg, garlic - 100 g, horseradish - 100 g, parsley - 100 g, beets - 300 g (for spicy lovers - 3-4 pods of hot pepper).
Brine: for 4 liters of water – 200 g of coarse salt, 200 g of sugar.
Prepare vegetables. Remove the stalks from the cabbage, cut the heads of cabbage into pieces of approximately 200-300 g. Finely chop the peeled garlic, parsley, grate the horseradish, cut the beets into cubes. Place the food tightly in an enamel bucket. Boil the brine, let it cool slightly and pour warm over the cabbage. Cover the top with a wooden circle and place a weight.
Leave the bucket for 2 days at room temperature, and then move it to a colder place. After 5 days, sauerkraut of an unusual raspberry color is ready.

... IN BRINE
I option. 1 bucket of shredded cabbage with carrots.
Brine: 8 liters of cold boiled water, 2 cups of coarse salt, 1 cup of sugar. Pour brine over the cabbage and press down. Leave at room temperature, after 3-4 days the cabbage is ready.
Option II. Place shredded cabbage and carrots in a 3-liter jar and fill with brine: 1 liter of boiled water, 1 tbsp. spoon of salt. After 2 days, drain the brine, add 0.5 cups of sugar and pour it back into the cabbage. Store in a cool place.
T. Malkova.

* * *
Brine: for 10 liters of water, 2 heaped cups of salt.
4 buckets of shredded cabbage, mix with carrots and dill (do not grind). Pour in cold brine and apply light pressure so that the cabbage is completely covered with brine. After 5-6 days, put it in a cool place, you can put it in jars and close with plastic lids. The cabbage turns out tasty and crispy.
O. Zavyalova.

EARLY MATURING
Brine: 1 liter of water, 1.5 tbsp. spoons of salt, 1/3 cup sugar, 2 tbsp. spoons of vinegar essence. Chop the cabbage and mix with carrots. Place in a jar and fill with brine, it can be hot. After 1-2 days, cabbage can be consumed.
L. Trescheva.

MARINATED
Cabbage - 1 medium fork, carrots - 3 pcs., beets - 2 pcs., garlic - 5 cloves.
Chop the cabbage coarsely, put it in a wide saucepan, put finely chopped garlic (1 clove), 2 tbsp on the cabbage. spoons of grated carrots and beets, again a layer of cabbage, garlic, carrots, beets, etc. Pour over the hot marinade, keep in the room for 2 days, then put in the refrigerator.
Marinade: 1 liter of water, 2 tbsp. spoons of salt, 1 cup of sugar, 1 cup of apple cider vinegar, 0.5 cup of vegetable oil.
T. Malkova.

* * *
Cut a medium-sized head of cabbage (1.5-2 kg) into 8 pieces, chop the beets, finely chop 2-3 cloves of garlic, place in a pan or jar, add red pepper (1 teaspoon) or finely chopped bitter pod pepper
Separately, boil the brine: for 1 liter of water – 1 tbsp. spoon of salt, 1 tbsp. a spoonful of sugar, 2-3 peas of allspice, 1-2 bay leaves.
Cool the brine to 50-60°C, add 0.5 teaspoons of vinegar essence or citric acid. Pour this brine over the prepared cabbage so that it completely covers it. Make a squeeze and leave the cabbage at room temperature for 3 days. Then put it in the refrigerator.
A. Pavlenko.

* * *
Cut the cabbage into large pieces and place in jars. Prepare the marinade: for 10 liters of water – 7 cups of sugar, 1 cup of salt. Boil, add 100 g of vinegar essence, then cool. Pour the cooled marinade over the cabbage and close the jars with plastic lids. The amount of marinade is calculated for five three-liter jars. This cabbage is stored in the cellar from autumn until the next season.
O. Bredikhina.

"PAVLOVSKAYA"
3 kg fresh cabbage, 3 pcs. medium carrots, 4 medium heads of garlic, 2 tbsp. spoons of salt, 1 cup of sugar, 1 cup of sunflower oil, bay leaf, peppercorns, cinnamon, cloves 7-8 pieces each, 1 teaspoon (without a slide) of ground red pepper, 1 cup of table vinegar (6%).
Chop the cabbage, grate the carrots on a coarse grater, and pass the garlic through a garlic press.
Prepare the brine: 1.3 liters of water, 1 cup of sugar, 1 cup of sunflower oil, 2 tbsp. spoons of salt. Boil everything, add bay leaf, peppercorns, cinnamon, cloves, ground red pepper. Cool. Pour in 1 cup of 6% table vinegar. Pour brine over the cabbage, stir and leave for 3 days at room temperature. Then put it in jars and put it in a cool place. Cabbage is very tasty, so it is eaten immediately and does not have to be stored for a long time.
V. Popova.

"Banquet"
4 kg cabbage, 2 pcs. carrots, 2 heads of garlic, 2 bay leaves, 8-10 black peppercorns.
Cut the cabbage into large pieces, the carrots into strips, pass the garlic through a garlic press, add spices, mix everything and pour in the warm marinade. Preparation of the marinade: 1.5 liters of water, 1 glass of vegetable oil, 1 glass of sugar, 3-4 tbsp. spoons of salt, 1 tbsp. spoon of vinegar essence. Boil and let cool slightly.
The cabbage is ready in three days. You can add beets cut into strips instead of carrots.
L. Tkach.

Solyanka
2 kg of cabbage, 2 kg of tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of vegetable oil, 1 tbsp. spoon of sugar, salt to taste, 1 tbsp. spoon of vinegar essence.
Chop the cabbage, mince the tomatoes, cut the onion into half rings, and grate the carrots on a coarse grater. Saute the onion a little in vegetable oil, add the rest of the vegetables. Simmer everything together for 1 hour. When hot, place into jars, roll up the lids and put them under the “fur coat”.
T. Savanchuk.

* * *
3 kg of cabbage, 1 kg of carrots, 1 kg of onions, 2 kg of tomatoes, 1 glass of sugar, 2 tbsp. spoons of salt, 0.5 liters of sunflower oil, 1 tbsp. spoon of vinegar essence.
Chop the cabbage, grate the carrots on a coarse grater, cut the onion into half rings, and the tomatoes into slices.
Pour oil into the bottom of the pan, put vegetables, add salt, sugar, stir. Cook over low heat for 2 hours, add vinegar essence at the end of cooking. When hot, place into jars. Roll up the lids and put them under the “fur coat”. Solyanka turns out delicious.
L. Lachugina.

Vegetable mix
5 kg of cabbage, 1 kg of carrots, 1 kg of onions, 1 kg of sweet pepper, 350 g of sugar, 4 tbsp. spoons of salt, 0.5 l of 9% vinegar, 0.5 l of vegetable oil.
Chop the cabbage, grate the carrots on a coarse grater, cut the sweet pepper into strips, and the onion into half rings. Place the vegetables in a bowl, sprinkle with sugar, salt, add vinegar and vegetable oil, mix well. Then put into three-liter jars, compact with a wooden spoon, and cover with gauze. After 3 days, cover with plastic lids and store in a cool place.
V. Kryukova.

* * *
5 kg of cabbage, 1 kg of bell pepper, onions, carrots. Marinade: 0.5 l vegetable oil, 4 tbsp. spoons of salt, 400 g sugar, 2 tbsp. spoons of vinegar essence diluted in 0.5 liters of boiled water.
Chop the cabbage, cut the pepper into strips, cut not very large carrots into thin circles, cut the onion into half rings. Combine all the vegetables in a bowl, pour in the cold marinade, mix well. Let stand for 3 days (stir occasionally) in a cool place. Then put into jars, close with plastic lids and put in a cool place.
T. Savanchuk.

* * *
Place a bay leaf, a sprig of parsley, 6 black peppercorns, an umbrella of dill, and 2 cloves of garlic at the bottom of a sterilized three-liter jar.
Place the vegetables: cabbage, cut into sectors, 8 cucumbers, 6 tomatoes, 5 halves of sweet bell peppers, fill the rest of the jar with watermelons, cut into plastic pieces. You can put cauliflower instead of white cabbage. Pour boiling brine over the vegetables: 6 tbsp per 3 liters of water. spoons of sugar, 3 tbsp. spoons of salt.
Sterilize for 7-10 minutes. Add 1 teaspoon of vinegar essence to the jar and roll up. Put it under the “fur coat”. You can prepare the workpiece by pouring it twice, without sterilization.
L. Tkach.

Both sweet and tasty
For 3 kg of cabbage - 150 g of horseradish roots and half a glass of honey.
The cabbage in this recipe is tender, tasty and unusual. We eat it very quickly, but we have to cook it in small portions: it doesn’t last long. And yet I can’t deny myself the pleasure of making it all winter.
Finely shred the cabbage, add finely grated horseradish (washed and peeled) and honey. I mix everything well, place it tightly in a glass jar, cover it with a clean cloth and put pressure on it. I keep the jar at room temperature for three to five days, and then put it in the refrigerator for a day or two, and the cabbage is ready.
L. Telegina.

Cabbage Crispy
3 kg of cabbage, 0.5 kg of carrots.
Brine: 5 liters of water, 1 glass of salt, 1 glass of sugar. Boil and cool.
Chop the cabbage and grate the carrots on a coarse grater. Stir, being careful not to crush the vegetables. Pour cold brine over the cabbage. Leave for 3 days, stirring occasionally to release gases. On the fourth day the cabbage is ready.
K. Shelyukha.

. lightly salted
5 kg cabbage, 4 tbsp. spoons of salt, cranberries, lingonberries, apples.
Coarsely chop or shred the cabbage. Place in a colander in parts and scald first with boiling water, and then immediately pour over with ice water. Mix with salt, place in an enamel pan, sprinkle with apple slices, cranberries, and lingonberries. We place the load, two days later we poke holes all the way to the bottom and take it out into the cold. In a week the cabbage will be ready.
B. Mikhailova.

...ACCUTE
For 10 liter jars: 6 kg of red cabbage, 0.5 cups of salt, 4 liters of marinade (for 1 liter of marinade - 1.5 tablespoons of sugar, 2 cups of 3% vinegar, 2 cups of water).
Finely chop the cabbage and rub with salt. Leave for 2-3 hours, then squeeze thoroughly and place in jars. At the bottom of the jars we throw a bay leaf, 3-4 cloves, 2-3 allspice peas and 5-6 peas of hot pepper. Fill with cold marinade, add 1 tbsp to each jar. spoon of vegetable oil and close with lids. Store in a cool place. You can try it in a couple of weeks.
3. Karol.

MARINATED CAULIFLOWER
2 kg of cauliflower, 1 kg of red tomatoes, 300 g of bell pepper, 1 large head of garlic, 200 g of sunflower oil, 120 g of table 9% vinegar, 100 g of sugar, 60 g of salt, parsley to taste.
Cut the cabbage into pieces and boil in salted water for 5 minutes. Boil the tomatoes lightly and rub through a sieve. Add all ingredients to the tomato mass except cabbage and garlic. Bring to a boil, add cabbage and cook for 20 minutes. Before the end of cooking, add the garlic passed through a garlic press. While hot, place into jars and roll up.
O. Ushakova.

Cauliflower salad
5 kg of bell pepper, 5 kg of cauliflower.
Brine: 0.5 l sunflower oil, 0.5 l apple cider vinegar or 6% table vinegar, 100 g salt, 100 g sugar, 10 pcs. bay leaf, 20 pcs. peppercorns, 0.5 liters of water.
Boil the brine. Add the seeded and chopped peppers, cook for 1-2 minutes, and add. Then put the cauliflower in the same brine, also cook for 1-2 minutes and put it out again. After this, place the vegetables in sterilized jars, alternating a layer of pepper, a layer of cauliflower and sprinkling each layer with parsley, celery and garlic. Pour brine into jars and sterilize for 20 minutes. After that, roll it up. The salad is very tasty.
L. Trescheva.

"Vitamin"
5 kg of sweet pepper, 2 kg of cauliflower, 1.8 kg of carrots, 800 ml of 6% vinegar, 400 g of sugar, 300 g of salt, 200 g of vegetable oil.
Chop the peppers and carrots, divide the cauliflower into inflorescences. Place cauliflower, peppers, carrots in a saucepan, sprinkling the vegetables with salt and sugar. Leave for 24 hours. Then prepare the marinade: mix the released juice with vinegar and oil, heat to 80 degrees. Divide the vegetable mixture into 0.5-0.7 liter jars and pour in the hot marinade. Sterilize jars for 12 minutes.
G. Pankiv.

Instant cabbage with garlic in hot brine
Instant cabbage with garlic in hot brine Easy sauerkraut Chop the cabbage and place tightly in a three-liter jar. Pour in cold boiled water

Source: my-zemlja.narod.ru

Quick pickling of cabbage

Cabbage is one of those vegetables that are perfectly stored all winter, both fresh and canned. In addition, it can be salted and fermented in large containers, but most housewives prefer to keep this vegetable fresh and, if necessary, use recipes for quick pickling.

If you have never salted vegetables at home before, you will find this article useful, because it contains not only recipes for pickling cabbage for the winter, but also tips to help keep the vegetable crispy.

Quick pickling of cabbage at home

A traditional recipe for pickling or pickling requires a long preparation time. Therefore, we decided to present you with a quick recipe for preparing a spicy preparation that will be an excellent addition to everyday dishes.

Note: The preparation prepared according to this recipe closely resembles the taste of a traditional fermented appetizer, but it will require much less time and effort to prepare.

To prepare, you will need cabbage (2-3 kg), 3 medium carrots, two heads of garlic, a tablespoon of dried dill seeds, a teaspoon of allspice, 2 tablespoons of salt, 4 tablespoons of vinegar, a glass of sugar and one and a half liters of water. If desired, to add spice to the salad, you can add coriander, cumin and other spices (Figure 1).

Preparation is carried out as follows:

If you immediately roll up the blanks with metal lids, they will be successfully stored throughout the winter in a regular pantry. If you prefer to use nylon lids, then you can store this vegetable salad only in the refrigerator or a cool cellar.

How to pickle cabbage crispy

It often happens that during the process of heat treatment and hot salting, the vegetable ceases to be crispy, and this is precisely the distinctive feature of this winter preparation.

To pickle vegetables crispy, follow these tips:

1. Varieties that ripen in late September or early October are suitable for pickling. In addition, in order for vegetables to be crispy, it is advisable to remove them from the beds and salt them after the first autumn frosts.
2. When cooking, it is better to use regular coarse rock salt without any additives.
3. The pickling will remain crispy only if the brine completely covers it in a jar, pan or barrel. Therefore, if you are not sure that the prepared liquid will be enough to fill the entire vegetable mixture, it is better to prepare the marinade with a small reserve. In addition, if you salt a vegetable in an open container, it is better to keep it under pressure for the first few days.
4. If you are salting vegetables according to a recipe that involves long-term fermentation (more than a day), the vegetable mixture should be regularly pierced with a clean wooden stick or spoon. This will remove excess gases from the workpiece. In addition, it is necessary to remove the foam that forms on the surface during salting daily. When it stops appearing and the brine is clear, this indicates that the product is ready for use.

In addition, it is important to maintain the correct storage conditions. It is advisable to place containers with vegetable preparations in a cool, dark place. It is important to ensure that the room temperature does not drop below zero degrees. In this case, the vegetable will lose its taste and beneficial properties, and will become too soft.

The fastest way to pickle cabbage for the winter

If you didn’t have time to pickle vegetables in the fall, don’t despair. You can always make them during the winter using fresh vegetables. The advantage of this recipe is that you can quickly pickle the cabbage in a three-liter jar, put it in the refrigerator and eat it at any convenient time, and when the salad runs out, prepare a fresh one (Figure 2).

For one three-liter jar you will need one and a half kilograms of white cabbage, 100 grams of carrots, 1 liter of boiled water, a tablespoon of sugar and 2 tablespoons of salt.

First we prepare the marinade. To do this, boil water, let it cool slightly and add salt and sugar to it. Now the mixture must be thoroughly stirred so that all components dissolve.

While the water is cooling, prepare the vegetables. Finely chop the heads and grate the carrots (if desired, you can use a grater for Korean carrots). Now you need to mix the vegetables and place them in dense layers in a jar. It is important that the mixture is kept as tightly as possible in the container.

Now you need to pour the brine into the jar and cover it with a nylon lid. We leave the container at room temperature for three days, but it is advisable to put it in a large bowl, since over time the brine will begin to leak out. After three days, you need to make a hole in the salad all the way to the bottom of the jar, using a wooden spatula. This is necessary so that gases escape from the workpiece and excess bitterness goes away. In this state, the workpiece should be left for several hours (without a lid), and after that it can be served immediately or put in the refrigerator for further storage.

Classic pickling recipe

If you prefer traditional sauerkraut, we recommend using the recipe below. It has been tested in practice, and the salted preparation turns out spicy and crispy (Figure 3).

To pickle for the winter, you will need one and a half kilograms of cabbage itself (the weight is indicated without the stalk), 0.5 kg of carrots, 2 tablespoons of salt and a tablespoon of sugar.

The step-by-step pickling recipe looks like this:

After the workpiece has fermented for three days in a warm place, it must be moved to a cool room or put in the refrigerator. It is important that the vegetable mixture is covered with brine. If it is not enough, you can add a little cold boiled water to the jar. As soon as the brine becomes clear, the salad can be eaten. Typically this process takes two weeks.

How to make cabbage pickle

The basis of the taste of sauerkraut or pickled cabbage is brine - a mixture of water and salt of varying concentrations. In addition, brine is released during the fermentation of vegetables in barrels or tubs.

Sometimes various spices are added to the brine: cumin, dill seeds, bay leaves and potted pepper to make the mixture more aromatic. Depending on the chosen harvesting method, the brine for it will also differ, so we will provide various recipes for its preparation.

For sauerkraut

Cabbage fermented in brine is considered a traditional method of preparing this vegetable for the winter. It was this method that was used in ancient times to prepare homemade winter preparations.

Preparation for pickling remains the same: we clean the cabbage and carrots, wash them and finely chop them. The main secret of making sauerkraut is in the marinade, which is very simple to prepare. To do this, you need to take one and a half liters of water and dilute a heaping tablespoon of salt and two tablespoons of sugar in it. After this, put the future brine on the fire and boil for several minutes.

After this, you need to let the brine cool, after which it can be used to pour the mixture, tightly packed in the fermentation container. Otherwise, the cooking process remains the same. First, the workpiece is kept for three days at room temperature, removing foam and releasing gases from the cabbage daily. After this, the container can be moved to a cool place. The mixture will be ready for use after foam stops forming on its surface and the brine becomes clear.

For pickled

Pickled cabbage is not inferior to sauerkraut in its beneficial properties, but still differs slightly in taste. The secret to the piquancy of such a vegetable preparation is in a properly prepared marinade (Figure 4).

For it you will need half a glass of vegetable oil, 2 tablespoons of salt, a glass of sugar and vinegar, and a liter of water. This amount of ingredients is enough to marinate a kilogram of cabbage.

Prepared and shredded cabbage and carrots are placed tightly in a jar, adding a few cloves of garlic. If you like spicy snacks, you can supplement the preparation with hot pepper. Mix the marinade ingredients by dissolving them in water. When the liquid reaches a boil, pour it over the vegetable preparation, cover with a nylon lid and leave to cool. This pickled cabbage will be ready to eat within a day after preparation.

Instant cabbage with garlic in hot brine
How to quickly pickle cabbage in a jar: simple recipes for delicious salted cabbage for the winter at home, options for preparing brine for sauerkraut and pickled cabbage step by step with photos and videos.

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 using a Korean carrot grater or 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 onion 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.