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Even for a novice hostess who has no experience in cooking gourmet snacks and vegetable salads, making delicious and crispy cabbage dishes is not particularly difficult. If you do not approach them with all the rigor of a gourmet, then it is even difficult to distinguish pickled cabbage cooked in a quick way from the classic sauerkraut. There are a great many recipes for such dishes, and here the most simple and at the same time delicious options will be considered. In addition, some do not like or do not consider it possible to bother with the preparation of supplies for the winter, but sometimes you want to feast on delicious pickled salads. For these cases, the following recipes are suitable.
After all, cabbage, pickled in just a day, can become an exquisite delicacy for simple gatherings with friends, and for formal dinner parties.
The simplest pickled cabbage recipe
According to this recipe, cabbage has been pickled for several decades, but since water is not added to the marinade at all, it is necessary to choose especially juicy varieties for cooking – Gift or Glory is best.
For a head of cabbage weighing about 2 kg, you should pick up 1-2 medium carrots. A head of cabbage, regardless of the degree of its contamination, is cleaned of several outer leaves, but in no case is it washed. Remove the thin skin from the carrots and finely chop it with a knife or using a special grater. It is also advisable to chop the cabbage into medium-sized pieces, so that they look appetizing to your taste.
According to this recipe, the vegetables are slightly kneaded in a separate container, poured with hot marinade and pressed down with a lid or plate with a slight oppression so that the juice stands out better.
The marinade will require you to find 1 cup of apple cider vinegar, 0,5 cups of light sunflower oil, 1 cup of sugar, 60 g of salt, a few cloves of garlic, a couple of bay leaves and a few peas of allspice. All of the above ingredients must be mixed, heated, brought to a boil and cooled slightly, pour the resulting mixture of vegetables in a saucepan.
The next day, you can already crunch cabbage, it is laid out in clean jars and put in the refrigerator for storage.
Marinating in jars
If it is more convenient for you to pickle cabbage directly in jars, then it is better to choose a recipe with the addition of water to the marinade. Cabbage and carrots are taken in the same proportions as in the previous case. All ingredients for the marinade also do not change, only one glass of pre-purified water is added to them. Chopped vegetables are evenly laid out in clean sterile jars, then they are carefully poured with hot marinade so that the jars do not crack. The jars are loosely covered with lids, and the dish is left to cool at room temperature. For a day, pickled cabbage in jars is ready.
Recipe with bell pepper
Adding a sweet Bulgarian recipe to cabbage while pickling allows you to get a richer and at the same time delicate taste of the salad.
For 2 kg of chopped cabbage, you will need 2 carrots, 1 large bell pepper and one cucumber.
To prepare the marinade in one liter of water, dissolve 40 grams of salt and 100 grams of sugar, heat the mixture to a boil and at the end add one dessert spoon of 70% vinegar essence. Cut the cabbage in a convenient way, use a grater for Korean salads to chop carrots and cucumbers. And cut the sweet pepper into narrow long strips.
Carefully fill jars with hot marinade. After cooling, pickled cabbage with bell pepper should stand for another day in a regular room, and after that it can be put in the refrigerator.
Marinating cauliflower
The recipe for pickled cauliflower in terms of the composition of the auxiliary ingredients used is not much different from the standard recipe. But it is impossible not to recognize in the resulting dish the originality of appearance and special taste.
The very preparation of cauliflower consists in the fact that it must be divided into inflorescences, dipped in salt water for a few minutes and then rinsed well.
The ingredients for this recipe are designed to fill one three-liter jar of vegetables. Pickled cabbage is prepared in just one day.
Pre-sterilize the jar and put in it a few cloves of garlic, 3-4 black peppercorns and 2 bay leaves. Then fill the jar with cauliflower florets. If desired, you can add one finely chopped carrot and onion.
The marinade is prepared from one liter of water with the addition of 60 grams of salt, the same amount of sugar, half a glass of vegetable oil and two teaspoons of 70% essence.
Banks are filled with hot marinade, covered with sterile lids and cooled. The next day, you can already enjoy a delicious dish.
Fans of experimenting will definitely try to cook similar dishes using broccoli, Beijing or Brussels sprouts. The process of pickling them is similar, and the output is original dishes that can surprise your family and guests.
