Quick Pickled Cabbage Recipe

To preserve the beneficial properties of cabbage, housewives make various preparations for the winter from it. The fact is that during storage, the value of a fresh vegetable is significantly reduced. Cabbage is salted, sour, marinated according to various recipes. Moreover, almost all blanks can be stored throughout the winter.

Today we will talk about how to prepare spicy pickled instant cabbage. It turns out an amazing crispy snack that can be served on the table not only on weekdays, but also on holidays. There are a lot of pickling recipes, it’s unrealistic to tell about all of them in one article. We have selected some options so that you can choose your recipe.

Some important points

To get crispy pickled instant cabbage, you need not only to choose the right recipe, but also to know some of the nuances of pickling:

1. First, it is best to use varieties of medium and late ripening.
2. Secondly, for pickling, you need to choose ripe, tight forks. It is not difficult to determine the maturity of cabbage: its leaves should be white with a slightly dried “temech”.
3. You need to choose juicy heads of cabbage for pickling without the slightest sign of rot.
4. Forks with lethargic or green leaves are not suitable for harvesting: pickled vegetables will be bitter.
5. Try not to use iodized salt, as this additive softens vegetables, and the appetizer tastes like iodine.
6. The method of slicing cabbage and carrots for pickling can be different. It depends not only on the characteristics of the recipe, but also on the preferences of the hostess.

You can pickle as one cabbage, and with various additives:

• beets and carrots;
• garlic and onions;
• sweet bell and hot peppers;
• berries: lingonberries, red currants or cranberries;
• various herbs and spices.

For filling use marinade. Its preparation requires salt, granulated sugar, vinegar and vegetable oil. For quick preparation of pickled cabbage, hot filling is used.

This preparation is suitable not only for salads, but also for cooking first and second courses.

pickling recipes

It is difficult to imagine a person who would not like pickled cabbage. Unfortunately, due to the presence of vinegar and hot spices, such an appetizer is not allowed for everyone. Especially careful should be people with diseases of the stomach, liver and kidneys. You can also not use pickled cabbage for children.

The recipes offered by us contain various ingredients. Moreover, such an appetizer is prepared quickly, you do not have to wait, as in the case of salting or fermentation, the end of fermentation. In some versions, various dishes can be prepared from it in a few hours. After all, cabbage is poured with hot marinade.

Quick and easy

To prepare pickled vegetables according to this recipe, we need the following components:

• 2 kg of fresh cabbage;
• 3 or 4 carrots;
• 4 garlic cloves.

We will cook the marinade on the basis of one liter of water with the following ingredients:

• granulated sugar – ½ cup;
• salt – 60 g;
• black pepper – 10 peas;
• hot pepper – half a pod;
• cloves – 5 buds;
• lavrushka – 2 leaves;
• sunflower oil – 125 ml;
• table 9% vinegar – ½ cup.

Cooking step by step

It is convenient to pickle cabbage in a three-liter jar, especially since the ingredients are just for it and are designed.

1. You need to start work with the preparation of vegetables. We remove the “clothes” from the heads of cabbage, we get to the white leaves. Then we shred it. For this recipe, you need a large straw.
2. Wash carrots in cold water and peel. After drying, grind it on a grater with large cells.
3. Remove the top flakes and thin films from the garlic and pass through the garlic press. When cleaning hot peppers, cut off the stem and select the seeds. Cut it into thin strips.
4. Combine vegetables in a large bowl and mix gently. Then we lay it in a three-liter jar and tamp.

   

5. Now let’s prepare the marinade. Boil one liter of water, add sugar, salt and spices to it, boil again for 10 minutes. Then pour in sunflower oil and vinegar.

   

6. Pour cabbage with carrots and garlic with marinade when it stops bubbling. We cover the cooled workpiece with a nylon lid and put it in a cold place for 24 hours.

Our pickled cabbage is ready, you can treat your family.

Gurian cabbage

According to the recipe, pickled cabbage turns out to be fragrant and spicy, as they say, for an amateur. But every hostess in her kitchen is a real experimenter. You can always make adjustments to any recipe and make the blank to your liking. So it is here: the sharpness of sauerkraut in a quick way will depend on the amount of pepper.

What ingredients will be required:

• white cabbage – 2 kg;
• carrots – 2 pieces;
• large beets – 1 piece;
• garlic – 1 head;
• water – 1 liter;
• granulated sugar – 7 tablespoons without a slide;
• salt – 60 grams;
• vegetable unrefined oil – 200 ml;
• laurel – 2 leaves;
• black pepper – 2 peas;
• hot chili pepper – a piece;
• table 9% vinegar – 150 ml.

Advice! Tap water is not suitable for marinade, because it contains chlorine.

Marinating steps

1. According to the recipe, after cleansing, cut the cabbage into checkers, 3 by 3 centimeters in size. But it should not be shredded in any case.
2. We clean the carrots, beets and garlic. Cut into sticks with a knife.
3. We shift the vegetables into a large saucepan, mix gently, lightly tamp.
4. When the cabbage is ready, let’s take care of the marinade. Pour a liter of water into a saucepan, bring to a boil and add granulated sugar, non-iodized salt, parsley and black peppercorns, sunflower oil. Lastly, a little chili pepper, cutting off a small piece. When the brine boils, and the sugar and salt are completely dissolved, pour in table vinegar.
5. Pour the vegetables immediately while the marinade gurgles. We cover the pickled cabbage with a saucer and press down with your hand so that the brine rises to the top. But in this case, the load is not placed. Let the vegetables marinate warm.

On the second day, you can shift the cabbage from the pan to the jars. It will be pink from the beets and sweetish in taste. Pickled cabbage is ready to eat. Bon appetit to all.

With ground pepper

Housewives do not always have hot capsicum available. But I really want a spicy cabbage! There is no need to get upset, because ground red pepper is always on sale. They can always replace the pods. We offer you an easy-to-cook recipe.

So, to pickle spicy cabbage, take:

• 500 grams of white cabbage;
• 2 medium carrots;
• 5 cloves of garlic;
• half a teaspoon of red ground pepper;
• 50 ml of table vinegar;
• 50 ml of pure water;
• 2 tbsp. l. granulated sugar with a slide;
• a teaspoon of salt;
• half a teaspoon of coriander seeds.

Pickling rules

1. Let’s prepare the vegetables first. Carrots can be cut into thin strips or grated on a Korean grater. Grind the garlic on a crusher.
2. We clean tight juicy heads of cabbage from the top leaves. Grind with a knife or shredder. The main thing is to get a thin straw.
3. Mix chopped vegetables, add ground red pepper and coriander grains. Let’s mix everything again.
4. Pour sugar, salt, vinegar into boiling water, boil for 5 minutes and immediately pour into the cabbage.

When the jars are cool, keep them warm. After 24 hours, you can safely make salads, add any ingredients: onions, sweet bell peppers. In general, everything you like.

Cabbage with horseradish

Spicy cabbage can be obtained not only with hot pepper, but also with horseradish. This ingredient also gives a spicy taste.

Prepare in advance:

• cabbage – 2 kg;
• horseradish root – 30 grams;
• currant leaves – 10 pieces;
• red hot pepper – 5 grams;
• garlic – 20 grams;
• parsley, celery, tarragon;
• dill seeds;
• water – 1 liter;
• salt and granulated sugar – 20 grams each;
• 6% vinegar – 250 ml.

Preparing such an appetizer will not be difficult. Even a novice hostess will cope with the work:

1. According to the recipe, chop the cabbage into thin slices. The work can be done with a regular knife or a shredding knife with two blades. Cut the peeled garlic into thin slices, and twist the horseradish in a meat grinder. Wear gloves when cleaning the root. When grinding, pull a plastic bag over the meat grinder so that the horseradish juice does not get into your eyes.
2. At the bottom of the jar we lay currant leaves, parsley leaves, celery and tarragon, pour dill seeds. Lay cabbage on top, sprinkle each layer with red hot pepper and garlic.
3. We prepare the marinade from salt, sugar and vinegar. If you want to get pickled cabbage after half a day, pour it in right away.

An interesting option for pickling cabbage:

Conclusion

Pickled cabbage, which cooks quickly, is a lifesaver. It can be prepared at any time. After all, as a rule, it is ready on the second or third day. No special ingredients are required, and with a delicious salad you can pamper your family or surprise guests.