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There are preparations that can be made easily and quickly, but despite this, they are surprisingly tasty and healthy. Among them is pickled cabbage with bell pepper. Simple ingredients that are easy to buy in the midst of the vegetable season allow you to make a real vitamin bomb. This dish is ready in a few days after preparation. But if there is a desire, such vitamin yummy can be prepared for the winter.
Pickled cabbage with pepper, hermetically sealed, keeps well in the cold. You can prepare a spicy snack by adding chili peppers and garlic, it is easy to prepare a diet dish with a mild sweet and sour taste by adding more bell peppers and carrots. In a word, the scope for culinary imagination is unlimited. There are practically no prohibitions in the choice of ingredients. But here the products for this dish are prepared in the traditional way.
Preparation of products for cooking pickled cabbage
- cabbage is chosen in the same way as for pickling – white, juicy and dense, it should contain a lot of sugars;
- freed from the upper integumentary leaves, the head of cabbage is chopped into small strips using a shredder or simply by hand with a sharp knife. Sometimes cabbage is cut into checkers, so it will better retain nutrients and be crispy;
- carrots for this preparation should be bright, juicy and sweet, most often they are rubbed on a grater. The most beautiful pickled cabbage is obtained if the carrots are grated in the same way as for cooking in Korean;
- sweet pepper is better to take multi-colored, fully ripe with thick walls – this is the most juicy vegetable. Before cutting it, you need to wash it well and be sure to free it from seeds, you need to cut the pepper into strips;
- if onions are used, very spicy varieties should not be taken: onion bitterness can give the workpiece an unpleasant aftertaste, semi-sweet varieties will give the necessary sharpness and a sweetish aftertaste. Cut the onion into slices or half rings;
- spices are needed for the marinade, but here you need to observe the golden mean: too many spices will simply clog the taste of vegetables, and if there are not enough of them, the dish will turn out to be fresh;
- vinegar for marinade is best to take natural apple, it, unlike synthetic, will not cause harm, and the dish can be eaten by almost everyone, even those to whom ordinary vinegar is contraindicated.
Let’s start with the classic recipe for this vitamin snack.
Pickled cabbage with bell pepper
For 1 medium cabbage you will need:
- 3-4 carrots, quite large;
- 4 sweet peppers of different colors;
- 5 large red onions;
- a glass of lean oil;
- 5 st. spoons of sugar with a small slide;
- 3 art. tablespoons of fine salt without a slide;
- 150 ml of 9% vinegar.
Grind the chopped cabbage, adding a teaspoon of salt. Chopped onions, bell peppers, grated carrots mixed with cabbage.
We season the vegetable mixture of peppers, onions, cabbage with carrots with the rest of the ingredients, knead well, let the vegetables let the juice out a little. Pour oil into the mixture. We put in a sterile dish. We place in the refrigerator. Cabbage marinated with pepper is ready in three days.
Classic cabbage marinated with pepper
For one medium-sized cabbage head you will need:
- 2 carrots and onions;
- 3 sweet peppers;
- under Art. a spoon without a top of sugar, salt;
- 100 ml vegetable oil and 9% vinegar;
- spices: bay leaf, allspice 5 peas.
Place chopped vegetables in a bowl. Pour in them mixed oil, salt, vinegar, sugar. We put spices on the bottom of a sterile dish, and a vegetable mixture on top.
We keep the workpiece in the room for 2 days, covered with a lid. Then take it out to the cold.
Spicy Pickled Cabbage
In this recipe, a lot of spices are added to vegetables, including hot, as well as black pepper. In combination with garlic, it will make the dish quite spicy, and the proportions in which sugar and salt are taken will give it a sweetish taste.
For one cabbage head of medium size you need:
- 1 sweet bright pepper;
- 2 medium-sized carrots;
- 4-5 cloves of garlic;
- a little salt, enough and Art. spoons;
- 3-4 st. tablespoons of vegetable oil;
- 3 Art. spoons of sugar;
- half a glass of vinegar 9%;
- 2,5 cup of water;
- half a teaspoon of ground black pepper;
- a quarter teaspoon of coriander, as well as ground hot pepper.
Add spices to grated carrots, crushed garlic, add 1/3 of the norm of heated oil to it, mix. Shred the cabbage, cut the pepper, spread the carrots to them, stir well. For the marinade, mix all the ingredients, except for the vinegar, which we add immediately after it boils.
Pour the hot marinade into the vegetables. We lay out in sterile jars and after cooling we take it out to the cold. A delicious salad can be eaten after 9 hours, it is stored in the refrigerator much longer.
Pickled cabbage with peppers, apples and cranberries
Just pickle vitamin cabbage for the winter, adding, in addition to bell pepper, a variety of ingredients.
Ingredients:
- 0,5 kg of cabbage;
- a couple of bell peppers, carrots, apples;
- half a glass of cranberries;
- a third of a glass of vegetable oil;
- half a glass of boiled water;
- 1 and ½ st. spoons of 9% vinegar;
- Art. a spoonful of sugar, there should be a small slide;
- teaspoon of salt;
- a third of a teaspoon of ground coriander.
Mix shredded cabbage with grated carrots. Add chopped peppers to the same place and grind the vegetable mixture with your hands. Cut the apples into slices, removing the middle first.
We send them to vegetables, add coriander, salt, and sugar, knead well. We prepare the marinade mixture from water, oil, vinegar. We fill it with vegetables. Keep under pressure in a cool place for a couple of days. Mix with cranberries and serve. It is better to store it in the cold.
Cabbage with pepper and pickled cucumber
Adding fresh cucumber to pickled cabbage makes this salad especially elegant. It is also decorated with colorful strips of pickled peppers.
For 2 kg of cabbage heads you need:
- 2 carrots;
- one cucumber and the same amount of pepper;
- 4 cup of water;
- Art. a spoonful of salt, it should have a slide;
- incomplete art. a spoonful of 70% vinegar essence;
- 3 st. spoons of sugar.
We chop the cabbage, cut the pepper, rub the cucumber, as well as the carrots.
Mix the vegetables well and fill a sterilized 3-liter jar with the prepared mixture.
To get the marinade, boil water, to which we add sugar, as well as salt. Add vinegar essence to the finished marinade, after turning off the fire.
Pour boiling marinade over vegetables. We put the cooled workpiece in the cold. You can eat it in a day.
Pickled cauliflower with bell pepper
Among all the cabbage variety, there is a vegetable that is distinguished by great benefits and a delicious taste. This is cauliflower. It can also be preserved with bell pepper for the winter. It is not at all difficult to cook it, and there are a lot of benefits from such a preparation, especially since the prices for this vegetable “bite” in winter.
Ingredients:
- cauliflower – 1 medium-sized head;
- 1 carrot and bell pepper;
- a bunch of your favorite greens, usually use green onions, parsley, dill, basil;
- spices for the marinade: cloves and peppercorns, lavrushka;
- 1,5 liters of boiled water;
- 3 Art. spoons of salt;
- 200 ml vinegar 9%;
- 9 st. spoons of sugar.
We separate the inflorescences from the cauliflower, three carrots on a “Korean” grater, cut the pepper.
We put spices, herbs, vegetables in sterile jars, pour them with boiling water.
Do this carefully so that the jars do not burst.
We let the workpiece stand under the lid for about 15 minutes. We drain the water using a special drain cap. In the meantime, prepare the marinade, for it you need to add salt and sugar to the water, boil. After turning off the fire, pour in the vinegar. Immediately pour the marinade over the vegetables. Seal hermetically. We install them upside down and carefully insulate.
Prepare this delicious and bright vitamin preparation. You can make it in batches all winter, since vegetables are always on sale. And you can make autumn preparations and enjoy them all long winter.