How to pickle cabbage in a jar to be crispy

Among the variety of winter dishes, salads and vegetable snacks stand out favorably. For example, pickled cabbage contains a lot of useful vitamins and microelements, it is rich in valuable fiber, can boost immunity and improve the functioning of the digestive system. You can pickle cabbage at any time of the year: during the summer season, and in late autumn, and also, you can cork a crispy snack in jars and eat it until the next harvest.

How to cook delicious and crispy pickled cabbage for the winter, what recipe to choose for this and deliciously diversify the winter menu – this will be the article.

Crispy pickled cabbage for the winter and recipes for its preparation

You can harvest vegetables, including cabbage, in various ways: they are fermented, soaked, salted, salads are prepared. One of the most gentle ways of harvesting is pickling.

Cabbage pickled in a special brine retains most of the nutrients, and also accumulates vitamin C, which is so necessary in winter. Unlike sauerkraut and pickled cabbage, pickled cabbage turns out to be juicy, crunchy and has a spicy aroma.

Every housewife should at least try to pickle a jar of delicious snacks. After all, cabbage is great as a side dish for any meat and fish, it is delicious with cereals and pasta, used in salads, put in pies and dumplings, added to cabbage soup.

Delicious Korean pickled cabbage

All Korean snacks are spicy and have a strong flavor. This recipe is no exception, because among the ingredients there are products such as garlic and various spices.

To prepare such a dish, you will need the simplest ingredients:

• white cabbage – 2-2,5 kg;
• carrots – 0,2 kg;
• beets – 0,2 kg (you should choose vinaigrette beets);
• water – 1,2 l;
• sunflower oil – 100 ml (refined);
• sugar – 0,2 kg;
• salt – 1,5 tablespoons;
• vinegar – 150 ml;
• spices and spices – to taste;
• garlic – 0,2 kg.

To cook spicy cabbage in Korean, you must follow the following technology:

1. Cut the head of cabbage into two equal parts and cut out the stalk.
2. Cut each half into two more parts, then chop them into large squares or triangles.
3. Carrots and beets must be peeled and cut into large cubes.
4. Garlic is also peeled and chopped into slices.
5. In a bowl or saucepan for pickling lay out all the vegetables in layers: cabbage, carrots, garlic, beets.
6. Now you need to boil water and pour sugar, salt, spices into it, pour in vinegar and oil.
7. Pour hot marinade over vegetables.
8. The pan should be covered with a plate and put a load on it (a three-liter jar of water can play this role).
9. After 6-9 hours, the workpiece will be marinated and will be ready for use.

Spicy cabbage pickled in a jar

Fragrant sweet and sour cabbage can be pickled directly in a glass jar. After that, it is put in the refrigerator and gradually eaten, or you can preserve such cabbage for the winter.

For preparation it will be required:

• a large head of cabbage 2,5-3 kg;
• a teaspoon of curry;
• 2 teaspoons of Khmeli-suneli seasoning;
• 3-4 heads of garlic;
• water – 1,3 l;
• salt – 2 tablespoons;
• sugar – 150 g;
• vinegar – 1 stack.

The technology is quite simple:

1. The upper green leaves are removed from the head and the head of cabbage is washed in cold water.
2. Cut the cabbage in half, remove the stalk. Cut into two more halves, then each part is chopped into long thin strips (the beauty of the finished dish depends on the length of the strips).
3. The garlic is peeled and cut into thin slices.
4. Cabbage is laid out on the table and sprinkled with spices and spices, garlic is also added there. Everything is mixed, but not crushed – the juice should not stand out.
5. Now the cabbage is put in a glass jar of a suitable size, lightly tamped down.
6. A marinade is made from water, salt, sugar and vinegar.
7. Boiling marinade is poured over cabbage so that it is completely covered with liquid.
8. At room temperature, a jar of cabbage is kept for a day.
9. After that, you can remove the workpiece in the refrigerator or roll it up with a metal lid and take it to the basement.

Quick recipe

Often, modern housewives do not have enough time for full cooking. In this case, the quick pickling technology will come in handy, because the product can be eaten in a few hours or, in extreme cases, the next day.

For quick pickling you will need:

• 2 kg of cabbage;
• 2 cup of water;
• half a glass of vinegar;
• half a cup of sugar;
• a glass of sunflower oil;
• a tablespoon of salt (it is better to take coarse salt).

You can prepare such an appetizer in just twenty minutes:

1. Peel the head of cabbage and chop into thin strips.
2. Put the product in a bowl and knead well with your hands.
3. After that, put the cabbage in jars or in a bowl where it will pickle.
4. Add sugar and vinegar to the water, bring the marinade to a boil. After boiling, add salt and sunflower oil, mix and boil for a couple more minutes.
5. While the marinade is hot, you need to fill them with cabbage.
6. While the workpiece is cooling, you should periodically mix the cabbage and shake the container.
7. When the product has cooled, you can put it in the refrigerator.

You can eat a crispy billet the very next day.

Marinated Kale and Celery Salad

Such a salad can be closed for the winter, but it is also very tasty fresh – straight from the refrigerator. At a low temperature, this blank can be stored for about two weeks.

For salad preparation you will need:

• head of medium size;
• 1 large onion;
• 1 cup grated carrot;
• 2 stalks of celery;
• 1 cup vinegar (9%)
• 1 a glass of granulated sugar;
• incomplete glass of sunflower oil;
• a spoonful of salt;
• a spoonful of mustard powder;
• black pepper to taste.

The way to prepare a winter snack is very simple:

1. The cabbage is finely chopped.
2. Onions are cut into cubes.
3. Carrots are rubbed on a coarse grater.
4. Celery is cut into small pieces.
5. Pour all the ingredients into a large bowl, add a glass of sugar there and mix everything well.
6. In a separate container, marinade is boiled from water, oil, salt, vinegar and mustard. The marinade should boil a little.
7. While the marinade is hot, pour chopped vegetables into it.
8. When the salad has cooled to room temperature, it is removed in the refrigerator.

crispy red cabbage recipe

Not all housewives know that red cabbage can also be pickled, because this variety is one of the subspecies of ordinary white cabbage. In this case, it is necessary to take into account the higher hardness of red leaves, which is why it is better to increase the pickling time or add more preservatives (vinegar).

To pickle red cabbages you will need:

• 10 kg of chopped red cabbage;
• 0,22 kg of finely ground salt;
• 0,4 L of water;
• 40 grams of sugar;
• 0,5 l of vinegar;
• 5 peas of sweet pepper;
• a piece of cinnamon;
• Bay leaf;
• 3 cloves.

Prepare a pickled appetizer as follows:

1. Choose suitable red heads (the Stone Head variety is most suitable for pickling).
2. Heads of cabbage are cleaned, washed, cut in half to remove the stalk. After that, you can grate the halves on a medium shredder or cut with a knife.
3. Shredded cabbage should be put in a bowl, covered with salt (200 grams) and kneaded well so that it starts up the juice. In this form, the product is left for a couple of hours.
4. Spices (bay leaf, cloves, pepper and cinnamon) are laid out at the bottom of each sterilized jar. Cabbage is also rammed there.
5. The marinade is boiled from water, sugar and salt (20 grams), after boiling, vinegar is added to the brine.
6. Each jar is poured with marinade, without adding about a centimeter to the top.
7. It is recommended to fill the remaining gap with vegetable oil – so cabbage for the winter in jars will be stored longer.
8. It remains to clog the banks and send them to the basement.

This recipe is also suitable for pickling white varieties.

Pickled cauliflower for the winter

There are many recipes for pickling cauliflower, which contains more delicate fiber. Heads of a colored variety can not only be bought, such cabbage is quite easy to grow in your own garden.

For pickling, you will need the following (the calculation was made for a 700-gram jar):

• 100 g cauliflower;
• 2 medium sized bell peppers;
• 2 small tomatoes (it is better to take “cream”);
• 1 carrot;
• 2 clove of garlic;
• ½ teaspoon mustard seeds;
• 2 laurel leaves;
• 2 peas of allspice;
• 2,5 teaspoons of sugar;
• 1,5 teaspoons of salt;
• 20 ml table vinegar.

This dish is easy to prepare:

1. All vegetables should be washed, if necessary, peeled.
2. Cabbage is sorted into inflorescences.
3. Tomatoes are cut in half.
4. Carrots are chopped into circles about 1,5 cm thick.
5. Bulgarian pepper is cut into several longitudinal parts.
6. Allspice, bay leaf, mustard, peeled garlic cloves are placed in each jar.
7. All vegetables are mixed and jars of spices are filled with this mixture.
8. Now you need to pour the cabbage with ordinary boiling water and leave it under the lid for 15-20 minutes.
9. Then you need to drain the water, pour sugar and salt into it, bring to a boil. Pour in the vinegar.
10. Hot marinade is poured over vegetables and corked.

Jars with blanks should cool at room temperature, so they are transferred to the basement only the next day.

Winter pickled savoy cabbage

Savoy cabbage can also be marinated deliciously. This variety is distinguished by pimply leaves, which have a more delicate structure than the usual white variety.

For pickling you will need:

• kilogram head of the Savoy variety;
• 100 g salt;
• 60 grams of sugar;
• 1 L of water;
• 300 ml of table vinegar;
• 6-7 peas of black pepper.

The cooking method is simple:

1. The head of cabbage is cleaned from the upper integumentary leaves. Then cut into thin strips.
2. Shredded cabbage is covered with a third part of the salt and kneaded well with your hands so that the juice begins to stand out.
3. Now you need to put the product in jars, pack it tightly and put it in the refrigerator for a couple of hours.
4. After the specified time, the cabbage is removed from the jars and squeezed. After that, the product is put into other sterile jars.
5. Boil the marinade from a liter of water and spices. The water is heated, sugar and the rest of the salt are poured out, the brine is brought to a boil. When the salt and sugar are completely dissolved, pour in the vinegar and turn off the fire.
6. When the marinade has cooled, fill them with jars with the workpiece.
7. Cover jars with nylon lids. Savoy pickled cabbage is stored in the basement or in the refrigerator.

Before serving, it is recommended to lightly sprinkle the appetizer with sunflower oil.

Conclusion

Pickled cabbage is a great way to diversify a meager winter menu.

It is easy to prepare, you will need the most ordinary products, and it will take quite a bit of time.