Pickled cabbage for the winter with citric acid

How delicious is pickled cabbage! Sweetish or sour, spicy with pepper or pink with beets, it is in place as a snack on a holiday, good for lunch or dinner. It is served with meat dishes as a side dish, perfectly complements potatoes in any form. The addition of vinegar gives this dish a sour taste. And not everyone can use it. An excellent solution is to replace vinegar with citric acid. The taste of this pickled vegetable with citric acid is no worse, the workpiece is also stored well.

properties of citric acid

In nature, it is found in many vegetables and fruits. But on an industrial scale, it is not extracted from them, it would be too expensive. Synthetic citric acid, known to us as food additive E-330, is obtained in the process of biosynthesis from sugar or sugar-containing substances. Molds of the Aspergillus niger strain help in this process. Its white crystals are widely used in the food industry, in home cooking. Most doctors insist that this product is harmless to humans when used correctly. But everything is good in moderation, so it should be used with caution and within reasonable limits.

How to replace vinegar with citric acid

Most pickled cabbage recipes call for vinegar. In order not to spoil the workpiece, the amount of citric acid must be calculated correctly.

• If you decide to prepare a solution similar to 70% acetic acid, known as vinegar essence, you will need to dissolve 1 tbsp. a spoonful of dry product in 2 tbsp. spoons of water. We get about 3 tbsp. spoons of acid solution.
• To prepare a solution similar to 9% table vinegar, dissolve 1 tbsp. a spoonful of citric acid crystals in 14 tbsp. spoons of water.

Knowing these proportions, you can cook pickled cabbage for the winter, as well as instant cooking according to any recipe. By the way, 1 teaspoon without top contains 8 g of this product.

Cabbage marinated with citric acid

Sauerkraut is tasty, healthy, but the fermentation process takes time, there is often nowhere to store a lot of sauerkraut. It is easier to pickle in small portions and store in the refrigerator. Cabbage pickled according to this recipe is ready the next day.

fast

For 2 kg of cabbage heads you need:

• a couple of carrots;
• a small head of garlic;
• marinade from a liter of water, 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 4 tbsp. tablespoons of vegetable oil and 1,5 teaspoons of citric acid.

Mix chopped cabbage with grated carrots, chopped garlic, put in a jar. Pour hot marinade prepared from all ingredients. It needs to boil for a couple of minutes. If desired, sweet pepper or cranberries can be added to the workpiece. Keep product refrigerated.

In the following recipe, spices are added to the marinade, which radically changes its taste, making the final product fragrant and very tasty. This pickled cabbage is prepared both for direct consumption and for the winter.

with spices

For a medium sized cabbage fork you will need:

• 1 carrot;
• 3-4 garlic cloves;
• marinade from a liter of water, Art. spoons of sugar, 2 tbsp. tablespoons of salt, 1/3 teaspoon of lemon;
•  3-4 bay leaves, a dozen black peppercorns.

There are no restrictions in the way of cutting products. You can chop cabbage traditionally or cut into checkers, grate carrots on any grater, except for very small ones, or cut into circles.

We put the peeled garlic with spices on the bottom of the jar, fill it almost to the top with a mixture of vegetables, pour boiling marinade, which we prepare from all the above components. Marinade should be allowed to boil for about 10 minutes. Further actions depend on whether the cabbage is eaten immediately, or left for the winter. In the first case, it is enough to close it with a plastic lid and put it in the cold. In the second – the banks must be hermetically sealed.

Sterilization time for liter jars is about 15 minutes.

Everyone knows how a small addition of coriander changes the taste of bread. If you cook pickled cabbage with it, the result will be unexpectedly pleasant.

With coriander

For 1 kg of cabbage heads you need:

• carrot;
• small head of garlic;
• marinade from a liter of water, 2 tbsp. spoons of salt, 3 tbsp. tablespoons of sugar, 0,5 teaspoon of lemon;
• spices: 5-6 leaves of laurel, 1,5-2 teaspoons of unground coriander;
• 4 tbsp. tablespoons of vegetable oil.

We grind the chopped cabbage with the addition of a small amount of salt, add the grated carrots, tightly pack them into jars, shifting with parsley and coriander seeds. Cook the marinade by dissolving all the ingredients in water. Pour it into jars with cabbage. Let it stay warm for a day. After a day, pour calcined vegetable oil into jars, take it out to a cool place.

You can cook this vegetable with other spices.

with curry

For 1 kg of cabbage heads you will need:

• 3 a spoonful of salt;
• Art. a spoonful of sugar;
• 2 teaspoons curry;
• teaspoon ground black pepper;
• 0,5 teaspoons of citric acid;
• 2 tbsp. tablespoons of vegetable oil.

We cut the cabbage into small checkers, sprinkle with all the dry ingredients and knead well. We give her to let the juice, pour oil and dissolved in 3-4 tbsp. spoons of boiled water with lemon. We place it under oppression for 24 hours, and then keep it in the cold until ready, without removing the load.

The next recipe is for spicy food lovers.

sharp

For one medium-sized cabbage head you will need:

• 2 carrots;
• small head of garlic;
• hot pepper pod;
• 3 dill umbrella;
• 80 ml of water and vegetable oil;
• Art. a spoonful of salt;
• 80 grams of sugar;
• 1/3 st. spoons of citric acid.

Mix sliced ​​cabbage, garlic, peppers and carrots, cut into rings, dill umbrellas. Cook the brine from all liquid ingredients, add citric acid and pour into vegetables. Mix well and let cool down. After a day, the dish can be eaten.

The set of vegetables that can be added to pickled cabbage is quite diverse. Pickled cabbage with apples is very tasty. Such a preparation can be made for the winter.

With apples

A little more than a kilogram is needed for a head of cabbage:

• 4-5 medium-sized carrots;
• 4 apple;
• marinade from a liter of water, 2 teaspoons of salt, 3 teaspoons of sugar and a teaspoon of lemon.

We chop cabbage, three apples and carrots on a grater with large holes, mix and put in sterile jars. We prepare the marinade from all the ingredients and pour the boiling into jars.

We cover them with lids and soak in a water bath for ¼ hour from the moment the water boils. Remove from water and seal tightly. Let cool, warm well.

Cabbage, carrots, beets and sweet peppers met in this recipe. The result is a delicious preparation for the winter.

With beets and carrots

For a large cabbage fork you will need:

• 2 carrots;
• beet;
• 3 sweet peppers, preferably different colors;
• a small head of garlic;
• under Art. a spoonful of lemon and sugar;
• salt will be to taste;
• a bunch of greens, parsley or dill will do;
• peppercorns.

We cut the cabbage into slices, carrots and beets into circles, pepper into strips, finely chop the garlic. We spread the vegetables in layers, shifting herbs and garlic. Add peppercorns. We take so much water that the marinade then covers the vegetables, and add salt, citric acid, sugar to it. Boil and pour cabbage over them.

We leave it warm, putting a load on top. After three days, the cabbage is ready. It keeps well in the cold.

Let’s try pickling cauliflower.

Cauliflower, pickled

For a head of cabbage inflorescences weighing about 0,5 kg, you need:

• 4 buds of cloves and peas of pepper, 2 leaves of laurel;
• a pinch of lemon;
• 80 grams of sugar;
• 2 tbsp. spoons of 9% vinegar;
• 70 g salt.

Boil the cabbage head disassembled into inflorescences in water with citric acid for 5 minutes.

In this case, citric acid does not act as a preservative. It is needed so that the inflorescences retain their whiteness.

Strained inflorescences are laid out in sterile jars, in which spices are already laid. Pour boiling marinade from water and other ingredients. Roll up, let cool warm.

This recipe is for lovers of natural products. Lemon adds acidity to the marinade. The dish is ready in a day.

With lemon

For a large cabbage head weighing 3 kg you need:

• Bulgarian pepper – 1 kg;
• lemon;
• marinade from a liter of water, 2 teaspoons of salt, 0,5 cups of honey.

Shred the cabbage and pepper into strips, cut the lemon into circles. We put the vegetables in well-washed jars, adding lemon. Boil the marinade from the water and other ingredients and immediately pour over the vegetables. You can store them under plastic lids.

Conclusion

Cabbage pickled with citric acid is a tasty and healthy dish that can be on the table every day.