How to salt cabbage with aspirin

Often, home cooks refuse to make preparations, fearing that the shelf life of the dish will be short. Some do not like vinegar, others do not use it for health reasons. And I always want salted cabbage.

There is an original way to enjoy it in the winter – this is pickling cabbage with aspirin. There are many advantages of such cabbage:

• retains the appearance and taste of freshly prepared salad for a long time;
• stored thanks to the preservative aspirin all winter;
• goes well with different dishes;
• prepared for the winter without sterilization.

Salted cabbage with aspirin can be served as a side dish for meat, fish, cereal dishes. Without crispy cabbage, it is impossible to cook a delicious vinaigrette. Therefore, the option of salting with acetylsalicylic acid will appeal to many housewives.

Successful options for salting cabbage with aspirin

The main methods that have been tested by housewives and have received their recognition are the cold and hot method of salting cabbage with aspirin. The vegetable is pickled in various containers – tubs, buckets, plastic containers. But the most common is in glass bottles. In this case, the workpiece can be safely placed in the refrigerator, which is convenient for residents of high-rise buildings.

Some nuances for hostesses to note:

1. Delicious crispy cabbage with pharmacy aspirin is obtained from medium-late varieties. Late ones are less juicy, so they take longer to pickle. And from the early varieties, the blanks are soft without a characteristic crunch and with a short shelf life.
2. Carrot. We choose sweet, juicy varieties of bright saturated color. Then, our cabbage with aspirin will look very attractive on the table.
3. Many recipes contain acetic acid. Some try not to use it, change it to citric acid. In our case, we are considering options with the use of acetylsalicylic acid or aspirin.

You can also salt cabbage with aspirin tablets with the addition of your favorite spices. For example, cloves. In addition to acid and salt, a rich spicy aroma will be felt in our workpiece.

Choosing a cold salting recipe

For this method, we will prepare strong white heads of medium-late cabbage. 3-4 pieces are enough, depending on the size, carrots will need 5-6 pieces. Other ingredients:

• water – 4,5 liters;
• bay leaf – 5-6 pieces;
• allspice peas – 10 pieces;
• acetic acid – 2 tablespoons;
• sugar – 2 glass;
• food salt – 1 cup;
• acetylsalicylic acid tablets – 2 pieces.

If we salt cabbage in glass bottles, then we will also pay attention to them. Wash, sterilize, dry.

To pickle cabbage, you need to prepare a brine. We boil water with spices, then pour in acetic acid and immediately remove the dishes from the fire. Leave the brine to cool.

At this point, we are preparing vegetables. Shred cabbage for pickling with aspirin in a convenient way. Who likes a kitchen vegetable shredder – great, many housewives are used to using a convenient knife with a wide blade.

My carrots, peel, grate with large holes.

We lay out the cabbage with carrots in sterilized jars and try the temperature of the brine. If it has cooled down, then immediately pour it into jars. Put aspirin on top and roll up. If vinegar is categorically undesirable, then add another aspirin tablet.

Cold pickling tips:

1. We use only coarse salt. Iodized or small is not suitable. The first is due to the presence of iodine, the second does not provide a rich salty taste.
2. Mix the chopped vegetables only with your hands. To make cabbage with aspirin crispy, we do not use a spoon or spatula.
3. When unripe heads of cabbage come across for salting, hold them for 2 minutes in boiling water. This will remove the bitter taste.
4. Banks can be rolled up, or you can simply close them with nylon lids and put them in a cold place.

The method of preparing cabbage with cold salted aspirin is very popular. It is economical in time and does not require sterilization, which many housewives avoid.

Hot pickling vegetable method

The very name of the method suggests that in this case we need a hot brine for pouring. The ratio of vegetables and spices can be left as in the previous version.

Wash, peel and grate the carrots. Peel the cabbage from the top leaves and stalk, chop.

Mix vegetables in a separate bowl. Do not rub or wrinkle!

At the bottom of a sterile jar we put a couple of bay leaves, a few peppercorns and 1 aspirin tablet. Fill a third of the way with the vegetable mixture.

We also start the next layer – laurel, pepper, aspirin, cabbage with carrots.

We repeat three times. Do not add vinegar.

We boil water with the right amount of sugar and salt, pour in the vegetable mix and complete our steps by adding a couple of clove inflorescences.

We roll up the lids and turn the jars over to cool. If they are wrapped, then this process will be slower, which is very useful for harvesting.

Conclusion

The advantage of salted cabbage with aspirin over other types of pickling is that it is stored for a long time. If you didn’t eat it right away, then you can use delicious cabbage for several years. It does not lose its qualities, it remains the same crispy and healthy.