How to pickle cabbage quickly and tasty in a saucepan

In winter, the human body is deficient in vitamin C. You can replenish its balance with the help of salted cabbage. No wonder it has long been called garden lemon. It is in salted cabbage that it is several times more than in citrus fruits.

By pickling cabbage in a pot, with the right conditions, you can store it until the next harvest. During the winter, you can cook from pickles not only salads and soups, but also delicious cabbage pies and pies. We offer a choice of several recipes for salting cabbage in a saucepan.

Salt or sour

There are several ways to prepare a white vegetable for the winter: pickling, pickling and pickling. If there are no problems with the latter method, then disputes often arise over salted or sauerkraut.

Let’s try to understand this issue:

1. When salting, more salt is used, although the quality of cabbage does not become worse from this. The finished product is obtained in a few days, and sauerkraut can be tasted after 7-10 days, or even later.
2. In salted cabbage, nutrients and vitamins are preserved better than in sauerkraut.
3. Salted and sauerkraut contain calcium, so it can normalize blood pressure, strengthen the heart muscle.

As you can see, both products are a great opportunity to preserve vegetables in the winter. So it’s up to you to choose pickling or pickling.

Choosing a saucepan for salting

Before presenting the recipes, let’s talk about what kind of dishes you need to take for salted cabbage.

As a rule, wooden barrels are best suited for pickling vegetables. But for such a container today it is difficult to find a place to store it. Therefore, modern housewives prefer enameled dishes: buckets, pots. The size is chosen depending on the needs of the family.

Novice housewives often ask if it is possible to salt vegetables in aluminum dishes. This question has been discussed for decades, but there is no clear answer yet: opinions differ. But we still do not recommend salting or sour cabbage in an aluminum pan.

And that’s why:

1. Firstly, as experienced housewives noticed, the pickling turns out to be dark.
2. Secondly, and this is perhaps the most important – when salting, alkalis and acids present in the brine enter into a chemical reaction with aluminum.
3. Thirdly, there is a taste of metal in salted cabbage.

We salt the cabbage so that the table is not empty in winter

Recipe No.1

We stock up for salting in a saucepan with such products:

• cabbage heads – 6 kg;
• large carrots – 7 pieces;
• bay leaf and allspice (peas) – to taste;
• table salt – 420 grams;
• granulated sugar – 210 grams;
• water – 7 liters.

Method of salting

1. For pouring, we need a cold brine. It must be boiled before preparing vegetables. Pour 7 liters of water into a saucepan and bring to a boil. We fall asleep sugar and salt, according to the recipe and boil for 5 minutes until the ingredients dissolve.
2. The recipe involves a small shredder of cabbage and carrots. You can use a board or a regular sharp knife for this purpose. Carrots are rubbed on a coarse grater.

   

3. Mix the vegetables in a large bowl, do not add salt. Grind them until juice appears.

   

4. Put in layers in a saucepan, each shift with pepper and bay leaf and garlic (optional). After putting a portion of the vegetable mixture, grind it as tightly as possible.
5. When the pot is full, fill it with brine. Top with cabbage leaves, put a plate and oppression. As oppression, you can use a three-liter jar filled with water.

After 5 days, you can taste delicious crispy cabbage, pickled in a saucepan.

Recipe No.2

This version of salted cabbage in a saucepan will appeal to lovers of spicy, as hot peppers are among the ingredients. According to this recipe, salting is quick and tasty, in just a day.

So, we will need the following ingredients:

• forks – 3 kg;
• carrots – 500 grams;
• garlic – 1 head;
• hot ground red pepper – 1 teaspoon;
• black pepper – a few peas (to taste);
• essence 70% – 2,5 tablespoons;
• granulated sugar – 30 grams;
• coarse salt – 70 grams.

Features of preparation

1. Let’s do the brine first. The recipe calls for a little. Pour a glass of raw water into a saucepan, add salt, sugar and dissolve well, pour in the essence.
2. We chop vegetables at our discretion, add everything separately.

   

   If you chop one part of the cabbage finely and the other coarsely, then the taste of pickling will be more interesting, since salting will not occur at the same time.

3. Add garlic and pepper to carrots and mix well.
4. We put a layer of cabbage in the pan, then a mixture of carrots with garlic and pepper. In this sequence, we perform the work until the pan is filled.

   

5. Pour the brine into a saucepan with salt, cover the surface with cabbage leaves. Top plate and oppression.

We shift the cabbage, quickly cooked according to this recipe, into small jars, top up with brine from the pan and close with nylon lids. We will store in the refrigerator.

Recipe No.3

Do you want to get a delicious salting in a pan of an unusual color? Then use the suggested recipe. It combines white and red cabbage and beets.

What will be required:

• both types of cabbage, one head each;
• beets – 2 pieces;
• carrots – 3 pieces;
• water – 2 liters;
• rock salt – 120 grams;
• a little fine salt;
• garlic – 2 clove;
• essence – 1,5 tablespoons;
• sugar – 60 grams;
• vegetable oil (refined) – 2 tablespoons;
• dill sprigs with umbrellas and currant leaves – at your discretion.

How to salt

1. Cut the cleaned forks in half and chop. Moreover, according to the recipe, we cut half of the red and white cabbage finely, like vermicelli, and the remaining halves are large.
2. We combine both types of cabbage with carrots, add fine salt, mix and knead well.
3. Three carrots and beets on a coarse grater or chop. You can do the same as with cabbage to get different cuts.
4. Grind the peeled garlic in a crusher.
5. At the bottom of the pan we put sprigs of dill and currants, cabbage with carrots on top, then beets, garlic. In this order, lay out the ingredients in layers until they run out. We compact each layer well.

For salting cabbage, you need a hot brine. It is prepared from oil, vinegar (optional), salt, sugar in a separate saucepan. Pour over cabbage and proceed as usual.

If you used vinegar, then the most delicious salting in the pan will be ready in 5 hours. Without vinegar, you will have to wait a little longer.

Recipe No.4

A large amount of salted cabbage is not always required. Sometimes you need to urgently salt a small batch, while, for example, the dough for pies is nurtured.

You will need:

• kilogram of cabbage;
• three carrots;
• three cloves of garlic.

For brine you need to prepare:

• 100 ml lean oil;
• 10 tablespoons of 9% table vinegar;
• 15 grams of granulated sugar;
• 1 tablespoon coarse salt;
• 500 ml water.

The head of cabbage, according to the recipe, is chopped into small strips, carrots on a coarse grater, and garlic is crushed using a garlic press.

After mixing vegetables with garlic, put everything in a saucepan and pour boiling brine (the brine is prepared in the usual way). After six hours, salting can be tasted, salads, vinaigrettes, pies can be prepared from it.

Salt cabbage according to an old recipe in a saucepan:

Tips for pickling cabbage

To make salting in a saucepan delicious and crispy, follow our tips:

1. Choose tight heads with white outer leaves that are late in maturation, free from damage and signs of disease. Use young cabbage. This definition will probably surprise many. There is nothing special – this is cabbage ripened in the fall of this year.
2. To quickly pickle cabbage in a saucepan, use boiling or hot brine.
3. Cabbage can be cut the way you like: small strips, slices or pieces.
4. Horseradish root, added during salting, will give the vegetable a special crunchiness and aroma.
5. You need to salt vegetables with salt without additives. Remember that iodine will not only soften, but also make the workpiece unfit for human consumption.