Contents
Marinating is a method of preparing shelf-stable foods with acid.
It is most often used in cases where there is no utility room with a low temperature for conservation. You can pickle everything – fruits, vegetables, meat, fish, cheeses, eggs, mushrooms. During cooking, additional heat treatment may be required, especially if the acid is used in low concentrations. As the basis for marinades are used:
- vinegar;
- citrus and other acidic fruit juices;
- alcohol;
- tomato juice;
- soy sauce;
- dairy products;
- lemon acid.
Sometimes skilled cooks pickle food only in spices, beginners most often use vinegar. This method is indispensable when you need to quickly serve something delicious to the table. Today we will make instant pickled cabbage with bell peppers.
Easy quick salad
This marinated salad is prepared quickly and eaten in a short time.
Ingredients
For this recipe take:
- cabbage – 3 kg;
- sweet pepper – 200 g;
- carrots – 100 g;
- garlic – 1 head.
Fill:
- water – 1 l;
- vegetable oil – 1 cup;
- sugar – 0,5 cups;
- vinegar (9%) – 0,5 cups;
- salt – 3 tbsp. spoons;
- allspice – 10 pcs.
In this way, pickled cabbage with bell peppers can be cooked without garlic or with the addition of more carrots – as you like.
Recipe
Peel the outer leaves of the cabbage, chop. Free the pepper from seeds and stalk, rinse, cut into strips. Grind the peeled, washed carrots on a grater. Cut garlic cloves into slices. Mix well.
To prepare the filling, boil water with sugar and salt. Enter vegetable oil, cook for another 5 minutes. Carefully add the vinegar and immediately turn off the heat.
Pour the hot marinade into the vegetables, mix again, place the load.
Keep in a warm place for two days, then arrange in jars, put in the refrigerator or serve immediately.
Quick vitamin salad
Vegetables prepared according to this recipe are good not only as a salad, but also for first courses as a dressing.
Ingredients
For a quick pickled cabbage, you will need:
- carrots – 1 kg;
- onion – 1 kg;
- sweet pepper – 1 kg;
- cabbage – 5 kg.
Fill:
- vegetable oil – 0,5 l;
- vinegar (9%) – 0,5 l;
- sugar – 2 glass;
- salt – 4 tbsp. spoons.
Recipe
Peel the cabbage from the outer leaves, chop it. Grate the washed, peeled carrots. Free the pepper from seeds, rinse, cut into small strips, onion – into half rings.
Combine all the ingredients needed for filling. Mix thoroughly.
Pour the marinade over the vegetables and mix thoroughly but gently so that they are evenly coated with the dressing.
Pack in jars, seal well, store in the refrigerator.
A snack prepared according to this recipe can be eaten in a day.
Quick salad for the winter
Cabbage pickled in this way is ready to eat immediately after cooling. But if it is packaged in sterile jars and hermetically sealed, it will be stored until spring. So cook a lot at once, you will not regret it.
Ingredients
To prepare this recipe, take:
- cabbage – 2 kg;
- sweet pepper – 2 kg;
- garlic – 3 cloves.
Fill:
- water – 1 l;
- vegetable oil – 150 ml;
- vinegar (9%) – 150 ml;
- salt – 2 tbsp. spoons;
- sugar – 1 tbsp. a spoon.
Recipe
Clean the cabbage from the outer leaves, chop. Then peel the pepper, wash, cut into not too small strips, garlic – into slices.
Mix the vegetables well and place tightly in pre-sterilized jars.
In the meantime, dissolve sugar, salt in water, boil, add vegetable oil, keep on fire for 5 minutes. Pour in the vinegar, remove from the stove.
Pour the hot marinade over the cabbage salad. Sterilize half-liter containers for 20 minutes, liter – 25.
Seal tightly, turn over, wrap in a warm old blanket and cool. Put away for storage in the cellar or on the balcony.
The taste of pickled cabbage due to the large amount of pepper will be spicy and unusual.
Conclusion
These are just a few pickled salad recipes. We hope you enjoy them. Enjoy your meal!