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It is very important to use so-called preservatives when pickling vegetables. It is they who help to maintain the original consistency of the workpiece, and are also responsible for the safety throughout the winter. Recently, many housewives have been practicing the use of aspirin for cooking pickled cabbage. Next, we will look at some recipes for pickled cabbage with aspirin.
The role of aspirin in pickled cabbage
Acetylsalicylic acid is used for the following purposes:
- Aspirin is a preservative that can significantly extend the shelf life of the workpiece. With it, the cabbage will not become moldy or ferment. The workpiece, even in a warm room, will be well stored throughout the winter.
- Aspirin also speeds up the pickling of cabbage. Using this additive, you can not worry about the sterilization of jars and lids. And this saves a lot of time and effort.
- It helps to keep the consistency of pickled cabbage. It will remain juicy and crispy for a long time, and will not change color and aroma.
It is unusual for many people to add a drug to food. Therefore, some remain opponents of this method. However, many housewives are very pleased with the results and do not stop cooking cabbage for their relatives according to this recipe. It really has many benefits. It is worth considering how this delicious preparation for the winter is prepared.
Hot pickled cabbage with aspirin
To prepare crispy and juicy pickled cabbage, we need the following ingredients:
- three heads of medium-sized cabbage;
- six large carrots;
- two tablespoons of salt;
- two tablespoons of granulated sugar;
- litere of water;
- three teaspoons of 70% vinegar essence;
- 9 peas of black pepper;
- three tablets of acetylsalicylic acid;
- 6 bay leaves.
For pickling, choose mainly medium-late varieties of cabbage. Such vegetables absorb brine faster than late winter varieties. And at the same time, such cabbage is stored much longer than early. The aspirin tablet has oxidizing properties, thanks to which it acts as a preservative.
The first step is to sterilize the jars. Before this, the containers must be thoroughly washed with warm water with the addition of soda. You can sterilize jars in any way convenient for you. For example, many housewives use a special metal ring that is put on the kettle. Then jars are placed on it and sterilized in the upside down position. The containers are kept over the steam until the bottom warms up well, and the moisture from the walls of the can evaporates completely. This process usually takes about 3 to 5 minutes.
Next, start preparing the vegetables. Cabbage must be washed under running water and the spoiled upper leaves removed. Carrots are peeled, washed and rubbed on a coarse grater. Cabbage can be cut both with a knife and on a special shredder. Then the chopped vegetables are laid out in a clean large bowl. Cabbage must be mixed with carrots, rubbing them together a little.
Next, start preparing the brine. To do this, prepared water is poured into the pan and salt and granulated sugar are added to it. Then the container is put on fire and brought to a boil. Immediately after this, the pan is removed from the stove and left for a while so that the brine cools down a bit.
Still warm brine is poured into three-liter jars. Then three peas of black pepper, two bay leaves and one tablet of acetylsalicylic acid are thrown into each. Next, each container is half filled with a vegetable mixture. After that, the same amount of spices and aspirin is thrown into the jars again. Then the remaining cabbage with carrots is put into the container and pepper, parsley and aspirin are added again.
Then the jars are covered with plastic lids (just cover, but do not clog) and left in a warm room for 12 hours. Soon the fermentation process will begin. To release gas from the workpiece, it is necessary to pierce the contents with a wooden stick several times. When another 12 hours have passed, the cabbage will need to be pierced again with the same stick. At the final stage, one teaspoon of vinegar essence is added to each jar. After that, the jars are well corked and taken to a cool room for further storage.
A cold way to pickle cabbage with aspirin for the winter
This recipe is not much different from the previous one. The main difference is that the brine for pouring cabbage is used not hot, but cold. So, to prepare the workpiece, we need to prepare:
- three small heads of cabbage;
- five or six carrots depending on the size;
- 4,5 liters of water;
- two tablespoons of granulated sugar;
- one tablespoon of table salt;
- ten peas of black pepper;
- 2,5 tablespoons of vinegar 9% table;
- six bay leaves;
- aspirin.
Cooking cabbage begins with brine, as it must be completely cooled. All the water is poured into the pan, sugar, salt and all spices are added. The contents are brought to a boil, pour in the vinegar and remove from heat. The brine is set aside, and in the meantime, they begin to prepare the vegetable mass.
Cabbage is washed and chopped, carrots are peeled and rubbed on a coarse grater. Then the vegetables are mixed together without rubbing. The vegetable mass is laid out in jars. The containers must first be washed and sterilized over steam. Next, the vegetables should be poured with chilled brine. At the end, you need to put two tablets of acetylsalicylic acid in each jar.
Another option for cooking cabbage with aspirin
For the third recipe, we need the following components:
- head of white cabbage;
- one carrot;
- three tablespoons of granulated sugar and salt;
- three or four bay leaves;
- ten peas of black pepper;
- ten inflorescences of a whole carnation;
- three aspirin tablets.
We clean and chop the vegetables in the usual way for us. Then they are ground to extract the juice. The mass is laid out in half-liter jars. At the bottom of each container, pour a third of a tablespoon of sugar and the same amount of salt, a pea of pepper and a parsley.
After aspirin, vegetable mass is laid out in a container, it should fill the jar to half. Then again fall asleep spices and aspirin. The layers are repeated one more time. From above it is necessary to put two buds of cloves and pour boiling water over the entire contents. Banks are rolled up with sterile metal lids. The container with the workpiece is cooled upside down. It is advisable to cover the containers with a warm blanket.
Conclusion
Pickled vegetables don’t always keep well, even under the right conditions. The real salvation in this case is acetylsalicylic acid. Many housewives already pickle cabbage in this way. Tablets not only help to keep the workpiece until spring, but also allow you to save the original taste and aroma. Be sure to try the pickled cabbage according to the suggested recipes.
