How to quickly pickle cabbage in a jar

In the most crucial period of preparation for winter, instant recipes are especially relevant for many housewives. A lot of preparations need to be done, and women still have a lot of responsibilities. Salted cabbage is very popular in traditional cuisine. And not in vain. After all, it contains just a huge amount of vitamins and minerals necessary for the human body. It is very useful to eat it during the period of spring and autumn beriberi.

In the kitchen, it is used both as a vitamin salad, and as a component for first and second courses, fillings for pies, pies, zrazy, dumplings. salting cabbage in a jar does not require special skills and abilities, and the necessary ingredients can be found in almost every kitchen.

Which cabbage is suitable for pickling

The main thing in any recipe is to choose and prepare vegetables correctly. Even such a detail as the variety and ripening period can affect the taste of the finished dish. And given that the hostess salts the cabbage in the jars for the future, then this matter must be approached with greater responsibility.

• Cabbage for pickling is best to choose mid- or late-ripening. Early varieties are completely unsuitable for salting.
• It is important that the heads of cabbage are dense and elastic.
• An important factor is the juiciness of cabbage. Dry and low-juicy should be postponed.
• Leaves should be tough.
• Frozen vegetables should never be salted.
• Heads of cabbage must be intact, without damage, pests or signs of disease.

  

• To determine if a fork of cabbage is suitable for pickling, squeeze it with your hands. If a characteristic crunch is heard, it means that you have chosen the main ingredient correctly.

Selecting and preparing vegetables

Carrots are present in all recipes for sauerkraut and salted cabbage. It is difficult to imagine this preparation without carrots, because it contains the natural sugars necessary for fermentation. Although its quantity in recipes is not so large, the quality can also affect the result. When choosing carrots, the main thing is that they are juicy. It is advisable to choose late-ripening varieties of carrots with a rich content of carotene for salting.

Immediately before salting, it is necessary to prepare vegetables. Cabbage is prepared for salting and preservation as follows:

• Remove the first few loose leaves.
• It is advisable to wash the heads of cabbage and put on a towel to drain excess water.
• All damage, wormholes cut off.

  

• Cabbage is cut in different ways: straws (thin or wide), cubes. You can cut both manually and on a food processor. It is important to follow the instructions in the recipe.

The rest of the ingredients are prepared as follows:

• Measure the strictly prescribed amount of vegetables in accordance with the recipe.
• Wash, clean and remove all damage and wormholes. Cut the vegetables as directed in the recipe.
• Spices must be exceptionally fresh. Unsuitable for conservation stale seasonings and additives. They tend to absorb odors, and after a couple of months of storage, they are practically unsuitable for conservation.
• Salt, sugar, vinegar should be prepared in strictly specified quantities. It is preferable to take salt large, without iodine content and bleaching additives.

  

Prepare jars and lids ahead of time. They must be thoroughly washed and sterilized. You need to lay cabbage only in dry jars.

After all the vegetables are prepared, you can start pickling.

Quick salting cabbage in jars using the cold method

Pickle cabbage quickly and tasty in a jar and without much hassle, the following recipe will help you. Few ingredients are required for this method of salting. But the taste is excellent.

Ingredients

It is not required to measure a strictly defined amount of ingredients for this recipe. It’s important to keep the proportions right. All you need is cabbage in the amount of 10 kg and carrots 400-500 grams.

Method of preparation

1. Cabbage should be cut into thin strips and put in a large container. Ideally, in this case, a large basin or pan is suitable.
2. Grate the carrots on a coarse grater, add to the basin.

   

3. Gently stir in the vegetable mixture. It is not necessary to grind and crush the components for juice separation!
4. Hammer the prepared 3-liter jars with the mixture on the shoulders, lightly tamping.
5. In each jar, add 2 tbsp. l. heaping salt.
6. Fill filled jars with tap water to the top.
7. Cork the salting with nylon lids and immediately lower it into the basement.

Pay special attention to the fact that you do not need to leave cabbage in jars at home. And one more nuance. Given that the jars are filled with tap water, it is important that it is clean, free of impurities and dirt. If tap water is contaminated, it is not suitable for this method of quick salting cabbage. In this case, it must be filtered before pouring into cans or using purchased mineral water without gas.

Such blanks are stored for a very long time, almost until summer. When taking out a jar of salting from the cellar, note that the cabbage seems to have been salted yesterday – it retains its qualities and taste for so long.

Quick salting cabbage in a hot jar

Here is another recipe that allows you to pickle cabbage quickly and tasty in a jar. This method for cooking pickled cabbage is easy to perform and helps to save housewives a lot of time and effort. It will keep in a cool place for up to 3 months.

Ingredients

• 2 forks of cabbage weighing 3,7-4 kg;
• 300-400g carrots;
• 1 pod of hot pepper;
• 1 st. l. dill seed.

Interesting! For the first time, sauerkraut appeared in China: it was soaked in sour wine and fed to the builders who erected the Great Wall of China, which is recorded in the annals in the XNUMXrd century BC. e.

Marinade

For one and a half liters of water you will need:

• 2 Art. l salts;
• 1 st. Sahara;
• 1 st. vinegar 9%;
• 0,5 tbsp. vegetable oil.

Preparation

1. Cabbage cut into either wide strips or squares 3×3 cm.
2. Carrot cut into strips.
3. Chop the pepper.
4. All ingredients must be mixed in a large basin, but without much zeal. You don’t need to crush them.
5. Salt and mix again.
6. Pour the mixture into prepared jars.
7. Pour water into a saucepan and bring to a boil.

   

8. Add marinade ingredients and mix well.
9. Boil it for 1 minute and remove from heat.
10. Fill jars with hot brine.

Ready-made instant cabbage should be corked with nylon lids and, after cooling completely, sent to the refrigerator or cellar. The shelf life of such a blank is up to 4 months.

You will learn how to pickle cabbage in a jar from the video:

Cabbage with onions and garlic

Each housewife has her own signature recipe for quick salting cabbage in a jar. And every time she still replenishes the piggy bank with new, interesting ideas. Maybe this recipe will diversify your assortment and you and your household will like it with an unusual, exquisite taste and aroma. With the addition of onions and garlic, this salad will become more valuable and healthier.

Ingredients:

• 5 kg of cabbage;
• 1 kg of onions;
• 300 gr. parsley;
• 100 gr. garlic;
• 200 g of vegetable oil;
• 50 gr. salt.

Preparation of salad

1. You need to cut the cabbage into large pieces – one fork into several parts.
2. Put the sliced ​​uXNUMXbuXNUMXbin a large saucepan, pour boiling water over it. Cover the pot with a lid and leave to cool completely.
3. In the meantime, peel and finely chop the onion.
4. Sort the parsley, wash and finely chop.
5. Pour sunflower oil into a heated frying pan, put chopped onion and parsley. Pass until ready.

   

6. Peel the garlic and chop finely with a knife.
7. Drain the cooled water from the cabbage.
8. Add to it the cooled onion with parsley, chopped garlic and salt. Mix the vegetable mass thoroughly. Top with a flat plate and put oppression.

At room temperature, lettuce should be kept for three days. On the third day, the vegetable mixture must be mixed and decomposed into prepared jars. Seal with capron lids.

You can store instant salted cabbage in jars in a cool place for 1-1,5 months.

This salad is good to add to pies, cabbage soup, report as a component in vinaigrette.

Cabbage in beetroot juice with plums

Pickled cabbage, salted according to this recipe, has a delicate, sweet and sour taste and a pleasant aroma. With the addition of a small amount of oil and onions, a delicious salad is obtained. It also goes well with meat dishes.

It is advisable to choose a slightly unripe plum for this recipe. It should taste sour. Check that the bones separate easily.

Necessary ingredients:

• 5 kg of cabbage;
• 5 kg plums;
• 250 gr. freshly squeezed beetroot juice;
• 8 peas of black pepper;
• 100 gr. salt;
• 2-3 pcs. carnations.

Recipe

1. Wash the plum and remove the pits, leaving the halves. Shred the cabbage.
2. Put chopped vegetables and peeled fruits in a large container, add the rest of the ingredients. Mix the whole mass thoroughly.
3. Pour the beetroot juice and repeat the procedure again.

   

4. Put oppression on top and take it out to a cool place for a day. Mix again after 12 hours.
5. After another 12 hours, mix and arrange in jars and cork with nylon lids. The blanks should be placed in a cool, dark place for storage.

You can store such cabbage in a jar in the refrigerator for no more than two months, since the salad has not been subjected to heat treatment and sterilization.

Conclusion

It is difficult to overestimate the benefits and value of salted and sauerkraut. Not only is it part of many dishes and is actively used as a filling, its juice is used in cosmetology and traditional medicine. So salt as much cabbage as possible and do not get sick!