We used to use red cabbage much less often than white cabbage. It is not so easy to find ingredients that would go well with this vegetable. In this article, we will learn how to pickle red cabbage deliciously. These recipes will help emphasize its taste and turn it into a wonderful snack. Such a salad will complement many dishes, and will also decorate any table.
pickled red cabbage
In this recipe, only cabbage and some spices will be used, which will emphasize the wonderful taste of the vegetable. Most often, such preparations contain bay leaves, black pepper and cloves. In this case, we will also marinate the salad with cinnamon, which will interestingly complement the taste and aroma of red cabbage.
First, let’s prepare the following ingredients:
- head of red cabbage;
- four pieces of cinnamon;
- seven peas of allspice;
- one and a half tablespoons of salt;
- seven cloves;
- 15 peppercorns (black);
- three large spoons of granulated sugar;
- 0,75 L of water;
- 0,5 liters of vinegar.
Cabbage for salad should be chopped very thinly. It is most convenient to do this with the help of special graters. Thanks to this, you can save time and get just the perfect cut. Then the cabbage is transferred to clean sterilized jars. In this case, you can prepare one three-liter container or several smaller jars.
Next, start preparing the marinade. Water is poured into a saucepan and put on fire. All the necessary spices are added there and the mixture is boiled for 5 or 10 minutes. At the very end, vinegar is poured into the marinade, brought to a boil and the pan is removed from the heat.
After that, you can immediately pour the cabbage with the prepared marinade. You can also wait until the liquid has cooled down, and only then pour it into the jars. Both methods are practiced and show good results. If you need to quickly marinate a vegetable, then it would be better to use a hot marinade. High temperatures help speed up the processes. If the cabbage is harvested for the winter in jars, then you can safely fill the salad with cold marinade. After that, the jars are rolled up with lids and taken to a cool place for further storage.
Pickled red cabbage for the winter
Red cabbage marinates quickly, allowing you to use it within a couple of days after cooking. It is also very convenient to roll up such cabbage for the winter. At this time, you especially want fresh summer vegetables. The recipe below also uses carrots. It is already more like an independent salad, which has a great taste and aroma. Let’s find out how to pickle such an appetizer.
To prepare the workpiece, it is necessary to prepare the following components:
- one and a half kilograms of red cabbage;
- one fresh carrot;
- one tablespoon of table salt;
- two or three medium cloves of garlic;
- one large spoon of coriander;
- a teaspoon without a hill of black peppercorns;
- two tablespoons of sugar;
- a teaspoon without a hill of cumin;
- two or three dry bay leaves;
- 150 ml apple cider vinegar.
First of all, prepare the cabbage. It must be washed and any damaged leaves removed. Then the vegetable is thinly cut on a special grater. If the cabbage is cut into large pieces, then the salad may not marinate well, and the taste will not be as tender as when thinly sliced.
Garlic cloves are peeled and finely chopped with a knife. You can also use a special press for this purpose. Carrots must be peeled, washed under running water and grated for carrots in Korean. After that, the carrots are rubbed together with salt and mashed well so that the juice stands out.
Next, start cooking the marinade. To do this, water is combined in one pan with spices and put on fire. The marinade is brought to a boil, after which it is cooked for a few more minutes. Then apple cider vinegar is poured into the container, wait until the mixture boils again, and turn off the fire.
Now it’s time to mix the cabbage with the carrots and transfer the vegetable mixture to the prepared jars. The mass is a little tamped and poured with hot marinade. Banks are immediately closed with lids and wrapped in a blanket until completely cooled. In this form, the workpiece should stand for one or two days. Then the jars are transferred to a cool dark place.
Pickled red cabbage
Pickled red cabbage, like regular cabbage, marinates quite well. Such a blank is well stored throughout the winter. Vinegar, which is included in the composition, gives the salad a special spice and aroma. Be sure to prepare the following recipe, which is prepared from:
- 2,5 kilograms of red cabbage;
- two carrots;
- garlic head;
- a tablespoon of sunflower oil;
- 140 ml of 9% table vinegar;
- one and a half glasses of granulated sugar;
- four large spoons of table salt;
- two liters of water.
Washed cabbage must be finely chopped. The taste of this workpiece largely depends on the method of cutting. Therefore, it is better to use a special grater. Then prepare the carrots. It is washed, cleaned and rubbed on a coarse grater.
After that, the vegetables are combined with each other and rubbed well. Next, the vegetable mass is allowed to stand for a while and the ingredients are re-mixed. Garlic for salad should be cut into small pieces and also added to the vegetable mass.
Containers must be sterilized before use. This can be done with boiling water or in the oven. Then the vegetable mixture is laid out in jars and tamped well. In this form, the salad should stand for a while.
In the meantime, you can start preparing the marinade. Water is put on the fire, to which all the remaining ingredients are added, except for table vinegar. The mixture is brought to a boil, stirring occasionally. Then turn off the fire and pour vinegar into the marinade. After a couple of minutes, you can pour the mixture into jars.
The container is immediately rolled up with metal lids and left to cool. Banks are turned upside down and covered with a warm blanket. After a day, the workpiece can be transferred to a cool room.
Conclusion
How quickly and easily you can pickle red cabbage for the winter. The above recipes consist of the simplest and most affordable ingredients that any housewife always has on hand. It is unusual for many to pickle red cabbage because of its color. But, believe me, it is stored no worse than white cabbage. And it probably gets eaten even faster.
