Instant pickled cabbage recipe with photo

Instant pickled cabbage is a great alternative to the more well-known sauerkraut. It takes a lot of time to ferment cabbage, and it must be stored in the cold, so housewives usually do not make such preparations before the end of autumn. But you can pickle foods at any time of the year, and they should be stored in the refrigerator or in a cool cellar. Quick pickled cabbage is prepared in a few hours, this appetizer can be prepared especially for the holiday or stock up on a large portion for a whole month in advance.

You can easily learn how to cook quick pickled cabbage from this article, because here are the best recipes for pickling instant cabbage.

A simple recipe for quick pickled cabbage

Such a pickled appetizer is prepared very simply, and is eaten very quickly, because the cabbage turns out to be fragrant and crispy.

For cooking, you will need the most common ingredients:

• a large head of cabbage – 2-2,5 kg;
• carrots – 1 piece;
• garlic – 3-4 cloves.

A quick marinade will need to be cooked from the following components:

• 1 L of water;
• 2 tablespoons of salt;
• 2 spoons of sugar;
• 5 peas of sweet pepper;
• 10 peas of black pepper;
• 5 carnation flowers;
• 3 laurel leaf;
• a shot of vinegar (9%).

Cabbage is pickled in the most common way:

1. The head of cabbage should be chopped into as thin strips as possible. For large volumes of snacks, it is recommended to use special cabbage graters, a food processor or a shredder; you can chop a head of cabbage with a sharp knife.
2. Carrots should be peeled and grated for Korean vegetables.
3. In a large container, you need to mix the carrots and cabbage, but you should not crush the food.
4. The garlic is peeled and cut into thin slices.
5. Now you need to cook the marinade: pour all the spices into boiling water, with the exception of vinegar, boil them for about 5-7 minutes. Turn off the oven.
6. Add garlic to the marinade and pour in the vinegar, and, on the contrary, remove the bay leaves from the marinade.
7. Mix everything and pour hot marinade over vegetables in a bowl.
8. Stir occasionally until the mixture has cooled completely to room temperature.
9. Now you can transfer the cooled cabbage into a glass jar, pour everything with marinade. You do not need to fill the jar to the top, you should leave one or two centimeters.
10. A jar of snacks is covered with a nylon lid and put in the refrigerator. In 12 hours, it should be completely marinated, but two or three daily cabbage will be the most delicious.

From cabbage pickled according to this recipe, you can cook salads, vinaigrettes, cabbage soup, make stuffing for pies and dumplings. Cabbage is also good in the form of an independent dish, you can eat it both with oil and without oil, add green or onion, dill, parsley and other herbs.

Instant pickled cabbage with bell pepper

This pickled cabbage recipe is considered one of the fastest, because you can eat an appetizer the very next day after pickling: the cabbage gains flavor well and crunches perfectly.

To pickle cabbage, you will need the following products:

• a head of cabbage weighing about 2-2,5 kg;
• 2 medium carrots;
• 1 Bulgarian pepper;
• 1 cucumber.

Marinade is cooked from the following ingredients:

• 1 L of water;
• a spoon with a slide of salt;
• 3 spoons of sugar;
• incomplete spoonful of vinegar essence (70%).

Pickle quick cabbage step by step like this:

1. The head of cabbage is cleaned from the upper leaves and finely chopped with a grater, combine or a sharp knife.
2. Cucumber and carrots should be grated for Korean salads – vegetable straws should turn out neat and beautiful.
3. Sweet peppers are de-seeded and cut into thin long strips.
4. Take a large bowl or basin and mix all the chopped vegetables in it. It is not necessary to crush and crush the products with your hands.
5. The mixture of vegetables should be folded into a glass jar. Before this, the jar is scalded with boiling water or sterilized. Cabbage is tightly packed with hands or a wooden spoon. There should be 3-4 cm of free space left to the top of the jar.
6. The marinade is made from boiling water, salt and sugar. When all the ingredients are dissolved, you can turn off the heat, add vinegar and pour cabbage with marinade.
7. A jar of vegetables should be cooled and put in the refrigerator overnight. In the morning, quick cabbage will be ready – it can be eaten immediately or stored in the refrigerator for about a month.

Pickled cabbage per day in Gurian style

This appetizer with carrots and beets turns out to be very beautiful, so it can be a worthy decoration for any table, even a festive one. An appetizer is prepared in three hours, and eaten very quickly.

You will need these products:

• 2 kg of cabbage;
• 1 average carrot;
• 1 large beet;
• Xnumx cloves of garlic;
• 1 hot pepper in a pod or a tablespoon of ground;
• 1 L of water;
• 2 tablespoons of salt;
• 200 grams of sugar;
• a glass of apple cider vinegar;
• 7 peas of black pepper;
• 3 laurel leaves;
• ½ cup sunflower oil.

How to make pickled cabbage faster, you can learn from this video:

and according to this recipe for pickled snacks, the technology will be as follows:

1. Heads of cabbage should be cut into large pieces. If the forks are not too large, it is enough to cut each of them into four parts (together with the stalk so that the pieces do not fall apart), then the resulting pieces into four more.
2. Carrots are chopped into circles, about half a centimeter thick.
3. Beets are cut in the same circles, only each of them is cut in half again.
4. Garlic is peeled and cut into thin slices along the long side of the clove.
5. Hot peppers should be de-seeded and cut into long but thin strips. In order not to burn your hands, it is better to work with hot peppers with gloves.
6. In a wide saucepan or in a basin, mix all the ingredients. Fold the vegetables in layers, repeating their alternation several times.
7. Pour sugar and salt into boiling water, put peppercorns and bay leaf. When all this boils for several minutes, the fire is turned off, the bay leaf is taken out, vinegar and vegetable oil are poured in.
8. Hot brine is poured over vegetables in a saucepan, pressed on top with a plate and oppression. The marinade should cover not only the cabbage, but also the plate.
9. After 3-4 hours, the workpiece will cool down, it can be put in the refrigerator for storage.

It turns out pickled instant cabbage is quite spicy, so men especially love it. To add spice, you can increase the dose of hot pepper.

Pickled cabbage for 3 hours with ginger

Marinating is a great way to preserve all the vitamins and minerals in vegetables. Ginger is a valuable product rich in nutrients responsible for immunity. That’s why the combination of cabbage and ginger in a pickled appetizer is considered a great way to prepare a vitamin winter salad. Plus, this meal is so quick to make!

This will require:

• 1 head of cabbage;
• 1 carrots;
• 1 sweet pepper;
• Xnumx ginger root;
• 5 cloves of garlic;
• 1,5 L of water;
• 3 tablespoons of salt;
• 5 tablespoons of sugar;
• 5 tablespoons of sunflower oil;
• ½ teaspoon ground black pepper;
• 3 laurel leaves;
• 150 ml apple cider vinegar.

The quick recipe would be:

1. Cabbage should be cut into small long strips, carrots should be grated for Korean vegetables, and bell peppers should be cut into thin long strips.
2. Garlic is peeled and also cut into long thin strips.
3. Ginger is peeled and cut into very thin (so that they are directly translucent) circles.
4. All products now need to be folded into a basin or pan and gently mixed with your hands, but do not knead.
5. Add all marinade ingredients except vinegar to boiling water. After 7 minutes, turn off the fire and remove the bay leaf from the marinade (it will give the workpiece unnecessary bitterness), pour in the vinegar.
6. Pour the cabbage with hot marinade and cover with a plate, put the load.
7. The pan or basin is covered with a lid on top and left to cool. After that, you can remove the workpiece in the refrigerator for further pickling.

In a day, pickled cabbage will be completely ready. Pickled ginger gives the workpiece a unique, very spicy taste that will certainly appeal to everyone without exception.

Cabbage pickled at home with vegetables and apples

This salad has a sweet and sour taste and can be used as a ready meal or an independent side dish for meat and fish.

For pickling you will need:

• 2 kg of cabbage;
• 3 carrots;
• 3 sweet peppers;
• 3 apple;
• garlic head;
• pod of hot red pepper.

Marinade is cooked from the following components:

• 2 L of water;
• 4 tablespoons of salt;
• cup sugar;
• incomplete glass of vinegar;
• 15 peas of black pepper;
• 6 peas of sweet pepper;
• 6 cloves;
• 3 bay leaf.

Preparing this appetizer is quite simple and fast:

1. The head of cabbage is cut into four parts, each of which is cut into several more pieces. The pieces should turn out to be large, and it is better not to cut the stump out of them so that the cabbage does not fall apart.
2. Sweet peppers are cut into 8 long pieces, and hot peppers are cut in half lengthwise.
3. Carrots are chopped into thin circles, and garlic – slices.
4. Apples should be cut right before preparing the snack so that they do not oxidize and darken. Cut each apple into 4-6 pieces, depending on the size of the fruit.
5. At the bottom of a wide saucepan, you need to lay out a layer of cabbage, sprinkle with a little garlic, then comes a layer of carrots, peppers and hot peppers. Garlic should be last. Only after that they cut the apples and put them on top.
6. All spices, except vinegar, are added to boiling water, and the brine is boiled for several minutes. Bay leaf is removed, vinegar is poured in, brought to a boil.
7. Pour the appetizer with boiling marinade, cover with a plate and put oppression. Vegetables with marinade should cool, after which the pan is removed in the refrigerator.
8. Pickled cabbage will be ready in 20-40 hours. It should be stored in the refrigerator.

How to cook delicious pickled cabbage

All these recipes with photo and video explanations are very simple and accessible even to an inexperienced hostess. But to make pickled cabbage especially fragrant and very crispy, you need to know a few secrets:

• for pickling choose the most dense and tight heads of cabbage;
• early cabbage is not pickled, as it has too tender leaves;
• you can add almost any spices to the marinade, you need to experiment to create a unique recipe;
• cabbage goes well with many vegetables, fruits and berries;
• it is not necessary to use table vinegar for the marinade, it can be replaced with apple or grape, acidic foods such as lemon, lime or kiwi are also suitable;
• dishes for pickling should be glass, plastic or enameled, as the marinade oxidizes the metal.

Using any of these recipes, you can pickle cabbage in a matter of hours. This is especially convenient if a holiday is planned in the coming days or guests will come to the house. To make the appetizer especially tasty and crispy, you should strictly follow the cooking technology and listen to the advice of experienced housewives.