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Marinating is a way of cooking food with acid. The cheapest and most affordable of them is acetic acid. Most housewives preserve vegetables with marinades for the winter, thus diversifying the family’s diet in the cold season. It is believed that the first palm wine vinegar appeared in the East as early as 5 millennia BC. In Our Country, in the old days, rye, bread, raspberry were considered traditional. Today, we rarely make vinegar on our own, although there is nothing complicated about it. It is much easier and more reliable to go to the nearest store and buy an inexpensive product.
But here, preparations for the winter are annually made in every house. And although pickled vegetables are healthier than pickled ones, often we simply have no other choice – the latter are easier to cook. Yes, and they are stored better, especially in a city apartment, where there is no cellar or basement. Pickled cabbage for the winter has long become a traditional dish for us, tasty and rich in vitamins. Today we will cook it with mushrooms or other vegetables.
Cabbage marinated in pepper
There is no mistake in the name of the recipe, we will really pickle cabbage for the winter, stuffing peppers with it. The dish will turn out to be original, with an unusual spicy taste. It is perfect as an appetizer for strong drinks or if you want to cook something that will surprise your family and guests.
Ingredients
For pickled cabbage for the winter, take:
- bulgarian pepper – 1,5 kg;
- white cabbage – 1 kg;
- salt – 1,5 tbsp. spoons;
- vinegar – 60 ml;
- cumin seeds – 1 teaspoon.
Marinade:
- water – 3 l;
- salt – 90 g;
- vinegar – 180 ml;
- bay leaf, allspice peas.
In this recipe, we gave obviously more than necessary, the amount of marinade. Each housewife, harvesting vegetables, will fill the pepper with cabbage in different ways or put it in jars. So it’s better to let the marinade remain than to cook it again.
Preparation
First, cut the cabbage as thin as possible. A special shredder can help you with this. Sprinkle it with salt, remember well with your hands to let the juice flow. Then pour vinegar, mix, place the load and leave for 24 hours.
After a day, squeeze the juice, add cumin and mix well.
Remove the testicles from the fresh bell pepper so that the fruit remains intact. Rinse under cold running water to wash away any remaining grains.
Blanch the pepper for 3-5 minutes in boiling water. Let the liquid drain and refrigerate the fruits.
Stuff the peppers with pickled cabbage.
At the bottom of each clean jar, drop 2 peas and 1 bay leaf.
Tightly, but carefully, so as not to damage the fruit, arrange the pepper in containers.
Mix water with salt in a saucepan, heat until it is completely dissolved. Strain the solution and return to the fire. After boiling, pour in the vinegar, turn it off after a minute.
Pour jars with marinade cooled to 80 degrees.
Place the containers in the sterilization dish. Process half-liter jars for half an hour, liter jars a little longer – 40 minutes.
When the water cools down a bit, roll up the containers with tin lids, wrap them warmly.
With cucumbers
Pickled cabbage with cucumbers for the winter is prepared quickly, it turns out crispy and tasty. We will do it without sterilization, so the banks need to be processed in advance.
Ingredients
For cabbage salad for the winter, take:
- cabbage – 2 kg;
- cucumbers – 1 kg;
- onion – 1 kg;
- carrots – 1 kg;
- vinegar – 1 cup;
- refined oil – 0,5 cups;
- salt – 4 tbsp. spoons;
- sugar – 4 tbsp. spoons.
This recipe for pickling cabbage for the winter does not include the addition of water. Cucumbers should be fresh, young, with an elastic skin.
Preparation
Before pickling cabbage, sterilize the jars.
Cut the onion into rings, rub the carrots on a grater with large holes. Shred the cabbage, wring it out with your hands. Cucumbers, without removing the peel, cut into slices, after removing the tips.
Combine cabbage with carrots and other vegetables, add sugar, salt, pour oil, mix, put on the stove.
All the time while the salad is warming up, do not move away from the stove. It will not boil for long, so you need the vegetables to warm up evenly. Constantly stir the cabbage salad for the winter with a wooden spoon.
Boil it for 5 minutes, pour in the vinegar and arrange it in jars that need to be sealed immediately.
Cool the containers slowly under the covers. Store at low temperature.
With mushrooms
We will prepare an appetizer without sterilization, vegetables will undergo a long heat treatment anyway. The salad will turn out very tasty, it can be preserved for the winter or eaten right away.
Ingredients
For a snack with mushrooms for the winter you will need:
- cabbage – 2 kg;
- mushrooms – 2 kg;
- onion – 1 kg;
- carrots – 1 kg;
- vegetable oil – 0,5 l;
- vinegar – 300 ml;
- sugar – 7 tbsp. spoons;
- salt – 3 tbsp. spoons.
Preparation
How to cook this salad, we will write step by step.
Cook the mushrooms in advance in water with salt, drain the liquid and rinse.
Grate the carrot, cut the onion into cubes, chop the cabbage.
Cut large mushrooms in half.
Prepare a large deep frying pan or saucepan with a thick bottom, pour a little oil.
Pour in the onions and carrots and simmer until translucent.
Enter cabbage, mushrooms. Pour in the rest of the oil.
After boiling, simmer under a tightly closed lid for half an hour over low heat.
From time to time, mix the cabbage with mushrooms for the winter with a wooden spatula.
Enter sugar, vinegar, salt, simmer for 40 minutes.
Remember to stir occasionally.
Pack hot salad in sterile jars, roll up, warm with an old blanket.
Put away for storage in the cellar or on the balcony.
Watch a video on how to cook a hodgepodge with mushrooms for the winter:
With pieces of tomatoes
Cabbage with tomatoes prepared in this way is very tasty, perhaps it will become one of the canned salads that you will make every year.
Ingredients
To pickle cabbage you will need:
- cabbage – 1 kg;
- Tomatoes – 1 kg;
- sweet pepper – 2 pcs .;
- onions – 2 pcs.
Marinade:
- vinegar – 250 ml;
- sugar – 100 g;
- salt – 50 g;
- allspice and black peppercorns – to taste.
For this recipe, choose tight, fleshy, thin-skinned tomatoes.
Preparation
First, chop the cabbage, remember it a little with your hands. Cut the tomatoes into slices, onions into half rings. Remove the seeds from the pepper and chop into strips.
Stir the vegetables, put them in an enamel pan, put under pressure for 12 hours.
Drain the released juice, add sugar, vinegar, salt, spices to the vegetables. Put the pan on the fire, boil for 10 minutes after the start of the boil.
Pack cabbage with tomatoes in sterile jars, roll up. Cover with a blanket, let cool.
This salad is prepared without sterilization, store it in a cool place.
With whole tomatoes
Cabbage is pickled with vegetables, not only in the form of a salad. You can cook a very beautiful preservation with whole tomatoes.
Ingredients
In order to cook cabbage pickled with tomatoes, take one jar with a capacity of 3 liters:
- cabbage – 1 kg;
- tomatoes – 1 kg;
- sweet pepper – 1 pcs .;
- garlic – 1 head;
- sugar – 2 tbsp. spoons;
- salt – 2 tbsp. spoons;
- vinegar – 90 ml;
- currant leaves – 5 pcs.;
- aspirin – 4 tablets;
- bitter pepper – 1 small pod;
- water.
Tomatoes should be of medium size, tight, with dense pulp. If you do not have a small bitter pepper, you can take a piece of a large one. Spicy lovers can put a whole.
Preparation
Chop the cabbage, wash the tomatoes and currant leaves.
Remove the stalks and seeds from the peppers, rinse, cut into arbitrary pieces.
Peel the garlic.
At the bottom of a sterile bottle, put pieces of pepper, garlic, currant leaves.
Place a layer of cabbage on top, then a few tomatoes.
Alternating vegetables, fill half the jar.
Pour salt, sugar, pour vinegar.
Grind aspirin, dilute it with hot water and add to the bottle.
Arrange the vegetables so that the top layer is cabbage.
Top up the jar with boiling water, close with a pre-scalded nylon lid.
Cabbage cooked for the winter should be stored in a cool place.
Vegetable mix
We looked at many ways to pickle cabbage. This list won’t be complete if we don’t give you the recipe for the mixed vegetables.
Ingredients
Take these products:
- cabbage – 1 kg;
- cucumbers – 1 kg;
- brown tomatoes – 1 kg;
- sweet pepper – 1 kg;
- onion – 1 kg;
- carrots – 1 kg;
- vegetable oil – 2 cups;
- vinegar – 1 cup;
- sugar – 1 glass;
- salt – 3 tbsp. spoons.
The number of vegetables is calculated for 5 or 6 jars with a capacity of 1 liter.
Preparation
Wash the cucumbers, remove the tips and cut into slices.
Remove the upper leaves from the cabbage, cut into quarters and chop.
Rinse the tomatoes and cut into pieces.
Peel the carrots, wash, chop on a grater with large holes.
Free the pepper from the testicles and tail, rinse. Cut into half rings or strips.
Peel the onion from the integumentary scales. Cut into half rings or cubes.
Put the vegetables in an enameled or stainless steel pot.
Add salt, oil, sugar, vinegar, stir well and put on a quiet fire.
With constant stirring, cook for half an hour from the moment of boiling.
Arrange the assortment in sterile jars and roll up.
Wrap with a blanket or old towels, after cooling, put in the pantry or cellar.
With apples
A salad of cabbage pickled for the winter always turns out to be especially tasty if apples are one of its components. Instead of vinegar in this recipe, we will use citric acid. It will not let the fruit turn black and will give the workpiece an exquisite taste.
Ingredients
To make a salad for the winter, you need:
- cabbage – 1 kg;
- apples – 0,5 kg;
- carrots – 0,5 kg;
- citric acid – 0,5 tsp.
Marinade:
- water – 1 l;
- salt – 1 tbsp. a spoon;
- sugar – 2 tbsp. spoons;
- citric acid – 0,5 tsp.
There may be extra marinade left, it all depends on how carefully you pack the salad.
Preparation
Peel and grate the carrots.
Peel off the apples and remove the core. Rub on the largest grater, immediately mix with citric acid so as not to darken.
Randomly, but not very thick straws, chop the cabbage.
Mix all the ingredients, pack in jars and tamp well.
Boil the marinade from salt, water, sugar and citric acid.
Fill them with vegetables. In order for the liquid to reach the bottom, pierce the cabbage in several places with a narrow, clean knife. Rotate the jar around the axis, shake, tap the bottom on the table.
When all the voids are filled with marinade, put the jars on sterilization. Boil half-liter containers for 15 minutes, liter – 25.
Seal jars tightly, wrap warmly, let cool.
Conclusion
We think that our recipes will not leave you indifferent. Each of them is original in its own way and has excellent taste. Enjoy your meal!