Among the many salads and snacks prepared for the winter, spicy and spicy preparations are in special demand, as they excite the appetite and go well with meat and fatty dishes, which, as a rule, abound in the winter menu. Pickled cabbage with horseradish belongs to this category. It will be an indispensable addition to many dishes and can even play the role of a sauce, because it has both a spicy and sweet taste with an unforgettable aroma.
It should be noted that there is some difference between pickled and sauerkraut, although many inexperienced housewives often do not notice it. Sauerkraut is prepared without the addition of vinegar or other acid, and the fermentation process in it occurs only under the influence of sugar and salt at a temperature of about +20°C.
The recipe for pickled cabbage necessarily includes the addition of vinegar. On the one hand, this additive speeds up the cooking process – cabbage can be tasted in a day. And on the other hand, the addition of vinegar contributes to a better preservation of the cabbage billet.
The easiest recipe
According to the recipe, vegetables are first prepared:
- 1 kg of cabbage;
- 1 turnip onion;
- 1 carrot;
- 100 g of horseradish;
- 1 head of garlic.
Everything is washed and cleaned of outer leaves, skins and husks. Then the vegetables are cut into long narrow pieces. This is especially important if you want to prepare an appetizer as quickly as possible.
For marinade, 100 g of sugar, 50 g of salt, and spices to taste are added to one liter of water: bay leaf, allspice and black peppercorns.
The resulting mixture is brought to a boil, removed from heat and 100 g of vinegar is poured into it.
Chopped vegetables are laid out in jars, poured with still warm marinade and left to cool in room conditions for several hours. Cabbage with horseradish is ready for the winter – only for long-term storage in a normal room, the jars with the workpiece should be further sterilized. Liter jars – 20 minutes, 2-liter jars – 30 minutes.
Cabbage marinated with horseradish and honey
The preparation of pickled cabbage with the addition of honey is very popular, since this preparation, in addition to its unique taste, is extremely beneficial for health, especially during an exacerbation of colds. Honey, oddly enough, goes well with horseradish to taste. It is only necessary to remember that if you preserve with the addition of honey, then it is added at the very end of the pickling process and such a dish is stored only in the refrigerator. After all, honey loses all its valuable qualities during heat treatment, which means that it is impossible to sterilize jars of cabbage pickled with honey.
To prepare pickled cabbage according to this recipe, you must first chop 2 kg of white cabbage, coarsely grate two medium carrots, and from 100 to 200 grams of horseradish roots.
It is better to prepare the marinade a little in advance – mix one liter of water with 35 g of salt, 10 pieces of cloves, allspice and black pepper, 4 bay leaves and 2 tablespoons of vinegar. Heat the spice mixture until the salt is completely dissolved. Then cool and stir in it 2 large spoons of honey. Honey should also dissolve well.
The resulting marinade is poured over grated cabbage with carrots and horseradish and left to infuse at room temperature for about a day.
After that, pickled cabbage with honey can already be tasted, and for storage it is better to place it in the refrigerator or in the cellar.
Spicy Pickled Cabbage
In the following recipe, quite rich in composition, the spiciness of horseradish is complemented by chili pepper, but softened by red bell pepper.
So, find and prepare the following components:
- Several heads of cabbage weighing about 3 kg;
- 0,5 kg of bell peppers;
- 160 grams of horseradish root;
- 1 pod of chili pepper;
- one bunch each of green parsley and celery;
- dill seeds and a few currant leaves to taste.
The marinade will consist of a liter of water with the addition of 50 grams of salt. After the boiled marinade has cooled, add 2 tablespoons of vinegar and 4 full large spoons of honey to it according to the recipe.
Finely chop all the vegetables, except for the hot pepper pod. Greens and all spices additionally chop with a meat grinder. Mix everything in jars, put a chili pepper cut into several pieces on top and pour the cooled marinade so that all vegetables are immersed in liquid. Keep the jar at a temperature of about + 20 ° C for several days, then place it in a cold place.
Try to cook pickled cabbage according to one of these recipes and, most likely, one of them will become your favorite preparation for the winter for a long time.