How to pickle cabbage quickly and tasty

Pickled cabbage is a common homemade option. You can get them in a simple and fast way, which will require various types of vegetables, water and various spices.

For pickling, glass or enameled containers are selected. The easiest way is to put the vegetable mass immediately in glass jars, which can be corked with lids and stored all winter. You can pickle cabbage in a basin or saucepan, and then spread it out in glass containers.

Quick Pickled Cabbage Recipes

Hot brine is used to pickle vegetables in a short time. They are poured with vegetable components, then they are kept at room temperature. The pickling process takes from several hours to a day. Depending on the recipe, cabbage is pickled with carrots, beets, peppers and other types of vegetables.

Traditional recipe

The classic pickling method includes cabbage and carrots. Such an appetizer is being prepared during the day, subject to a certain technology:

1. For salting for the winter, you need 5 kg of cabbage. If a smaller amount is taken, then the amount of the remaining components is calculated proportionally. Heads of cabbage are cut into strips or small squares.
2. Carrots with a total weight of 0,8 kg must be chopped with a grater or a combine.
3. Mix the ingredients and knead a little with your hands. This will reduce the volume of vegetables and speed up the release of juice.
4. The vegetable mixture is placed in a container or immediately laid out in glass containers.
5. The next step is the preparation of the filling. For her, a saucepan is taken, where 2 liters of water, a glass of sugar and three tablespoons of salt are poured. Put the pot on the fire and wait for the water to boil.
6. After boiling, you need to wait 2 minutes and pour 100 ml of sunflower oil into the marinade.
7. After 10 minutes, when the temperature of the liquid drops slightly, you need to fill it with vegetable slices.
8. The blanks are kept at room temperature throughout the day. Then they are transferred to the refrigerator for the winter.

Recipe with spices

In a quick way, you can pickle cabbage with a marinade in which spices are added. With them, cabbage acquires a good taste and aroma.

The recipe for delicious instant pickled cabbage with spices looks a certain way:

1. A cabbage head (1 kg) is cut into pieces, the stalk and dry leaves are removed. The resulting parts are finely chopped.
2. Then they move on to carrots, which are crushed by any method.
3. 2 cloves of garlic are passed through the garlic maker.
4. The prepared components are placed in a three-liter jar in layers without any tamping.
5. Per liter of water you need: a couple of tablespoons of salt and half a glass of granulated sugar. The container with the liquid is placed on the stove and brought to a boil. After boiling, the brine is boiled for another three minutes, then the fire is turned off.
6. A couple of bay leaves and 4 peppercorns are added to the resulting brine. When the liquid cools down a bit, you need to add 150 ml of vegetable oil to it.
7. The brine is poured into the cuts placed earlier in the jars.
8. In each jar, you can add 2 tbsp. l. vinegar.
9. The containers are covered with lids, wrapped in a blanket and left to cool.
10. You can take the first sample from canned vegetables after a day.

Beetroot recipe

In the presence of beets, this component can be a great addition to delicious pickled cabbage. The recipe has several steps:

1. A kilogram cabbage head is cut into thin strips.
2. Using a grater or other kitchen appliances, grind carrots and beets.
3. Three cloves of garlic are passed through the press.
4. The components are mixed and placed in a marinating container.
5. Then you can start getting the fill. For half a liter of water, you need one tablespoon of salt and four tablespoons of granulated sugar. They are dissolved in water, which is brought to a boil.
6. If desired, you can add spices to the marinade. After boiling, the liquid must wait 2 minutes and turn off the stove.
7. Vinegar and vegetable oil are added to the hot marinade. These components will require 80 ml.
8. Fill containers with vegetables with marinade and leave them warm for 8 hours.
9. After this period of time, you can serve pickles to the table. For the winter, vegetables are harvested in the cold.

A more traditional recipe

Another version of instant pickled cabbage includes several stages:

1. For the recipe, 3 kg of cabbage is used, which is cut into strips.
2. With the help of kitchen appliances, carrots (2 pcs.) And beets (3 pcs.) Are crushed.
3. The head of garlic must be peeled and finely chopped.
4. Hot dried pepper (4 pcs.) Remove seeds and finely chop.
5. All components are combined and tightly packed into jars. Be sure to make a layer of pepper, garlic and seasoning hops-suneli (2 tablespoons).
6. For the marinade, a glass of sugar and 4 tablespoons of salt are taken per liter of water. Boiling field you need to add a glass of unrefined vegetable oil.
7. Marinade needs to be cooled a little and add a glass of vinegar to it.
8. Then fill the jars with ¼ volume. To prepare pickled vegetables, they are left at room conditions. Shake the contents of the jar several times. During the day, juice is released, the excess of which must be eliminated.
9. If you put the vegetables to marinate in the refrigerator for another day, you get the most delicious snack due to the richer taste.

Pickling more Korean

With this processing method, cabbage is cut into large pieces, which significantly saves time for its processing. The recipe was named Korean due to the use of spices unusual for traditional salting: cloves and coriander.

You can quickly pickle cabbage by performing the following technology:

1. A couple of heads of cabbage with a total weight of 2 kg are cut into squares with a side of 4 cm.
2. Beets (1 pc.) Should be cut into bars.
3. Peel the head of garlic and cut its cloves in half.
4. The components are stacked in layers in three-liter jars.
5. For pouring, you need to boil water (1 l), add a tablespoon of salt and granulated sugar.
6. Half a glass of vegetable oil is added to hot water.
7. As spices, bay leaves, coriander (half a teaspoon) and cloves (a couple of pieces) are used. Coriander seeds must be crushed before use.
8. While the marinade has not cooled down, they are poured over vegetables. A load in the form of a water bottle or a small stone is placed on top.
9. When warm, the appetizer will be ready in a maximum of 20 hours. For the winter, the blanks are placed in the refrigerator.

Acute appetizer

Adding hot peppers will help make pickled cabbage more spicy in taste. When working with this component, it is better to wear gloves to protect the skin.

The recipe is given below:

1. A kilogram head is processed by shredding. The result should be squares with a side of 2 cm.
2. Grate carrots (0,2 kg).
3. The cloves from one garlic head should be chopped into plates.
4. The pod of hot pepper is cleaned of seeds and stalk and finely chopped.
5. If desired, you can add fresh herbs (parsley or dill).
6. The components are mixed and placed in a suitable container.
7. For the marinade, put a liter of water on the fire, in which you need to dissolve 3 tbsp. l. sugar and 2 tbsp. l. salt.
8. The filling is filled with a container with vegetables. We marinate them for a day, after which we clean them in the cold.

Recipe with bell pepper

One of the components of homemade preparations is bell pepper. It can be added to cabbage for further pickling.

Such homemade preparations are obtained by following the following quick recipe:

1. A cabbage fork weighing 0,6 kg is finely chopped.
2. One carrot is crushed in a blender or on a grater.
3. Sweet pepper cut in half, remove the stalk and seeds. The resulting parts are chopped into strips.
4. Two garlic cloves need to be chopped into thin slices.
5. The ingredients are combined in a common container.
6. To get the fill, put a pot with a liter of water on the stove. When boiling it, add 40 g of salt and 50 g of granulated sugar.
7. After boiling, the stove is turned off, and 100 g of vinegar is added to the marinade.
8. Allspice (3 pcs.) will help to give pickled cabbage a piquant taste.
9. Fill a container with vegetable mass with hot marinade.
10. After 15 minutes, a couple of laurel leaves are placed.
11. After an hour, the vegetables are removed from the container by hand and placed in a jar. You don’t need to press them.
12. The jar is left for another hour in the refrigerator.
13. They serve a delicious snack with sunflower oil and herbs.

Vitamin snack

Seasonal vegetables are used to get a delicious vitamin snack for the winter. There are several stages in the pickling process:

1. One and a half kilograms of cabbage should be finely chopped.
2. Do the same with carrots and red onions. It is enough to take one piece of these components.
3. Six garlic cloves need to be passed through a press.
4. Bulgarian pepper is cleaned from seeds and cut into strips.
5. To pickle cabbage, take 0,5 liters of water, one tablespoon of salt and half a glass of sugar. After boiling, 100 g of vegetable oil is added to the liquid.
6. From spices, you need to prepare one bay leaf and two cloves. They are added to the hot marinade along with vinegar (120 ml).
7. A container with a vegetable mass is filled with hot liquid, a load is placed on top.
8. For 8 hours, the vegetables are left to marinate warm, then they are transferred to jars for storage in the refrigerator.
9. Before serving, you can add fresh cranberries or cranberries to the pickles.

Cauliflower recipe

Cauliflower is excellent for marinating. After processing, its inflorescences acquire an incomparable taste, reminiscent of mushrooms.

Vegetables are marinated quickly and tasty in several stages:

1. A head of cabbage is broken into separate inflorescences, which must be washed well.
2. Sweet pepper (1 pc.) must be peeled and chopped into half rings.
3. Hot peppers are prepared in a similar way.
4. Three garlic cloves cut into thin slices.
5. A bay leaf, 5 peppercorns, two branches of dry dill and 3 cloves are placed at the bottom of the glass container.
6. Vegetables are placed in a container in layers and poured with boiling water for 10 minutes, then the liquid is drained.
7. The process of pouring boiling water is repeated, but the water must be drained after 15 minutes.
8. For a liter of water, use a tablespoon of sugar and two tablespoons of salt. When the liquid begins to boil, the container is removed from the heat, and the vegetables are poured over the marinade.
9. Two tablespoons of vinegar are added to the jar.
10.  The containers are covered with lids and left to cool. It will take about a day to prepare.

Conclusion

Pickled cabbage is served as a side dish for main courses, used as an appetizer or part of a salad. Other seasonal vegetables and spices are added to the pickles. It is most convenient to use quick recipes that allow you to get blanks in about a day.

Preparations can be obtained both spicy and sweet. In the first case, garlic and hot peppers are used. Beets and bell peppers are responsible for the sweeter taste. Vinegar and oil are also used in the pickling process.