Salting cabbage for the winter: delicious recipes

There are several options for how to deliciously pickle cabbage. They differ in the set of ingredients and the order in which vegetables are processed. Delicious preparations will not work without the right choice of ingredients, adding salt, sugar and spices. Salted cabbage retains useful substances, it can be used as a side dish or a component of vegetable salads.

Cooking principles

To get delicious homemade pickles, you need to follow the following principles:

• late varieties of cabbage are best suited for salting;
• heads of cabbage are selected dense, without cracks and damage;
• for work you will need a container made of glass, wood or enameled;
• salt is taken coarse, without the content of any additives;
• the salting process proceeds at room temperature;
• the finished snack is stored in a cold place.

Recipes for delicious salting

You can pickle cabbage using carrots, apples, beets, bell peppers and other vegetables. Be sure to make a brine, in which sugar, salt and various spices are added to taste. With the fastest salting method, the finished snack is obtained after 2 hours. On average, pickles are prepared in 3-4 days.

Traditional recipe

For a classic recipe for delicious salted cabbage, just cook the marinade and add carrots:

1. Start cooking with brine. First you need to pour 1 liter of water into the pan, and when the liquid boils, add 2 tbsp. l. salt and 1 tbsp. l. Sahara.
2. The brine should be boiled for another 2 minutes and left to cool.
3. During this time, you need to prepare the cabbage, which will require about 3 kg. Heads of cabbage need to be washed, wilted and damaged leaves should be removed, and then finely chopped.

   

4. Two small carrots are peeled and grated.
5. The vegetable mass is mixed and mashed with hands so that a little juice stands out.
6. Then they are transferred to glass jars or enameled containers, adding bay leaves (3 pieces) and allspice (4 peas) as spices.
7. The crushed components are poured with brine and kept for 3 days at room conditions. From time to time, the mass is pierced with a thin wooden stick.
8. Salted cabbage is served on the table or transferred to a cool place for storage in winter.

A simple recipe

Delicious pickles are obtained with a simple and quick recipe. Then a minimum of time will be spent on salting:

1. Cabbage heads with a total weight of 5 kg are finely chopped.
2. Carrots (0,2 kg) are crushed in a blender or on a grater.

   

3. The ingredients are mixed with the addition of 0,1 kg of salt and placed in a prepared container.
4. For better salting, a load is placed on top. Its functions will be performed by a stone or a jar filled with water.
5. Within 3 days, the cabbage will pickle, and it can be moved to permanent storage.

Fast salting

If you need to get salted cabbage to the table in the shortest possible time, then quick recipes come to the rescue. With this method, the snack is ready to eat in a few hours:

1. One or more heads of cabbage weighing 3 kg are finely chopped.
2. Three large carrots are rubbed on a grater.
3. 3 garlic cloves are passed through the crusher.
4. Put a liter of water on the fire, add 0,5 liters of vegetable oil, 0,4 kg of sugar and 6 tbsp. l. salt. When the brine boils, you need to pour in 0,4 liters of vinegar with a concentration of 9%. The liquid is left on fire for another 2 minutes.
5. While the brine has not cooled down, you need to fill them with cabbage.
6. After 2 hours, the cabbage appetizer can be served at the table, as a result it turns out tasty and crispy.

Salting in pieces

Cabbage for pickling does not have to be finely chopped. To cook homemade preparations very tasty, you need to cut the heads of cabbage into several parts:

1. Several heads of cabbage weighing 3 kg are cut into large pieces, the stalk and damaged leaves are removed.
2. One carrot is crushed in a blender or on a grater.
3. Pieces of cabbage are placed in a jar, chopped carrots are placed between them.
4. When the container is half full, hot peppers are placed in it. Vegetables are stacked without tamping.
5. Pour 1 liter of water into the container, dissolve sugar in it in the amount of 1 cup and 2 tbsp. l. salt. When the brine has cooled, a third of a glass of vinegar with a concentration of 9% is added to it.
6. The resulting liquid is poured into a container with cabbage, after which it is removed in the refrigerator.
7. It takes 3 days to completely salt cabbage for the winter.

Beetroot recipe

The use of various seasonal vegetables helps to diversify homemade preparations. The most delicious is cabbage in combination with beets:

1. Cabbage (4 kg) is prepared in the traditional way: washed and cut into strips.
2. Two medium-sized beets, peeled and cut into cubes.
3. Horseradish will help to sharpen the blanks, the root of which must be cleaned and passed through a meat grinder. To avoid irritation of the mucous membranes when working with this product, it is recommended to put a plastic bag on the meat grinder.
4. The head of garlic is cleaned and then crushed by any suitable method.
5. Cabbage needs to be mashed a little so that the juice stands out. All prepared components, except for beets, are mixed in a common container.
6. Then proceed to the brine. In a saucepan with water, dissolve 0,1 kg of salt, half a glass of sugar, add 4 bay leaves, 2 cloves and 8 peas of allspice.

   

7. The liquid is boiled and then left to cool.
8. Cabbage is placed in a three-liter jar in several layers, between which beets are placed.
9. A load is placed on top of the vegetables. In this position, the blanks are left for 3 days. Periodically, the mass is stirred.

Recipe with pepper and garlic

The use of hot pepper and garlic allows you to get a spicy snack for the second course. The recipe for its preparation is quite simple and includes several steps:

1. First, cabbage (4 kg) is prepared, which is finely chopped.
2. One carrot must also be chopped in any way.
3. The pod of hot pepper is freed from seeds, and then crushed. When working with hot pepper, care must be taken not to allow it to come into contact with the skin and mucous membranes.

   

4. Four cloves of garlic are passed through a garlic press.
5. Prepared vegetables are mixed with salt (30 g). If you crush them a little, then the juice will be released faster.
6. Oppression is put on the vegetable mixture. Over the next 3 days, the mass is stirred and, if necessary, more salt or hot pepper is added.

Apples recipe

For salting cabbage, late varieties of apples are chosen, which are distinguished by hardness and a sweetish aftertaste. The resulting blanks retain useful substances and remain tasty and crispy.

Salting cabbage for the winter with apples takes place subject to a certain technology:

1. First, prepare fresh cabbage with a total weight of 10 kg. Heads of cabbage must be washed and cut.
2. Several carrots weighing 0,5 kg are grated.
3. Apples are cut into small slices, after removing the core. For salting, you need 0,5 kg of apples.

   

4. Vegetable components are mixed in one container.
5. To obtain a brine, pour water into a saucepan and dissolve 0,3 kg of salt in it. When the brine boils, it is removed from the fire and left to cool.
6. Three-liter jars are filled with vegetables, then brine is poured into them. Salts should be stored at room temperature.

Recipe with dill seeds

The use of dill seeds gives the pickles a savory flavor. In addition to cabbage and carrots, the recipe suggests the use of apples:

1. Several cabbage heads with a total weight of 3 kg are prepared in the usual way: they are washed and chopped.
2. Wash apples (1,5 kg) well enough, you can not cut them.
3. Carrots (0,2 kg) should be grated.
4. The pan is filled with water (3 l) and add 3 tbsp. l. sugar and salt.
5. Cabbage and carrots are placed in a separate container. To make the appetizer tastier, dill seeds (3 tablespoons) are added to it. The ingredients are thoroughly mixed.

   

6. Part of the vegetable mass is placed in a container for salting and rammed. Then pour 0 l of brine and prick apples in one layer. Then the remaining mass is placed and another layer of apples is made. The container is filled with the remaining brine.
7. Place a plate and load on the vegetables. It will take a week to completely dry out.

Salting with apples and cranberries

Due to apples and cranberries, the preparations acquire a piquant taste. The order of preparation in this case takes the following form:

1. Cabbage weighing 2 kg is prepared in the usual way: washed and chopped.
2. Three small carrots finely rubbed.
3. Three sour apples are cut into slices after removing the peel and seeds.
4. To obtain a brine, add 2 liters of water, 1 tbsp. l. salt, 0,4 kg sugar, 2 tbsp. l. sunflower oil, an incomplete glass of vinegar and a head of garlic, previously chopped. The brine should boil.
5. Cabbage, carrots, apples and cranberries are placed in a container for subsequent salting. The recipe will require 0,15 kg of cranberries. If the berries were purchased frozen, then first you need to defrost them.
6. Vegetable slices are poured with brine so that it is completely covered with it.
7. The load is placed on top. It will take 1 day to prepare a pickled snack.

Salt more Georgian

The recipe for cooking vegetables in Georgian is distinguished by the use of a variety of vegetables. Therefore, the snack turns out to be very tasty, although it is not subject to long-term storage.

1. One small cabbage head cut into cubes.
2. Then the beets are cleaned and cut into strips.
3. Hot peppers are crushed after removing the seeds and stalks.
4. Celery greens (0,1 kg) are finely chopped.

   

5. Dissolve 2 tbsp in 2 liters of water. l. salt and bring the liquid to a boil.
6. The resulting components are placed in one container in layers, between which layers of garlic are made, then they are poured with boiling brine.
7. For 2 days, the vegetable mass is placed in a warm place.
8. Salted snacks are stored in the refrigerator.

Recipe with bell pepper

When salting cabbage with bell pepper, the appetizer becomes sweeter in taste. You can prepare it by following a certain sequence of actions:

1. White cabbage weighing 2,5 kg should be chopped in a suitable way. Then you need to mash it a little and add salt to make the juice appear.
2. Then rub 0,5 kg of carrots.
3. Half a kilogram of sweet pepper should be cut in an arbitrary way, eliminating the seeds first.

   

4. Onions (0,5 kg) are chopped in half rings.
5. Vegetables are mixed in one container, add 1 glass of sunflower oil and 3 tbsp. l. Sahara.
6. Boil one liter of water, then add 50 ml of vinegar. Pour the marinade over the vegetables and mix again.
7. The vegetable mass is folded into glass jars.
8. The blanks are sent for storage in a cellar or refrigerator. After 3 days they are completely ready for use.

Conclusion

Salted cabbage serves as an addition to the main dishes; vegetable salads are prepared on its basis. To salt it, you need salt, sugar and various spices. Particularly tasty are the blanks, where there are beets, apples, cranberries, bell peppers. Salting vegetables takes about 3 days, however, due to quick recipes, this period of time can be significantly reduced.