The recipe for homemade pickled cabbage is very tasty

Cabbage is one of the most popular vegetables in the middle lane. On the territory of Our Country, white, Beijing, Savoy, Brussels, cauliflower and several other less common types of cabbage are grown. Any dish with the addition of this vegetable becomes several times healthier, because heads of cabbage contain a lot of vitamins, valuable fiber and some trace elements. It is not surprising that good housewives strive to prepare more cabbage for the winter. Among all the recipes, the simplest preparation is delicious pickled cabbage.

How to cook a delicious preparation for the winter table, how to pickle different varieties of cabbage, and what delicious recipes to choose for marinades – this will be an article.

Features of pickled cabbage

Pickled cabbage for the winter is an excellent appetizer that can be served not only with a glass of vodka, it also goes well with potatoes, meat or fish. The pickled billet is even fried to be added to pies or dumplings. The same cabbage serves as an indispensable ingredient for winter salads, like vinaigrette.

There are many recipes for pickling cabbage, but they all differ in ease of preparation and a short list of available ingredients. As “companions” for pickled cabbage, you can choose:

• carrot;
• beets;
• hot or sweet pepper;
• apples;
• berries;
• horseradish;
• garlic;
• spices and herbs;
• mushrooms.

Why you need to pickle cabbage for the winter

Almost everyone loves pickled cabbage, you just need to find a suitable recipe for this winter harvest. Cabbage can be very tasty if you add the most common spices, fruits or vegetables to the marinade.

Every housewife should at least once try to pickle cabbage for the winter. This is evidenced by several weighty arguments:

1. Marinating is a very quick and easy process.. The hostess does not have to wait half a month or a month, as in the case of sauerkraut. You do not need to sterilize the jars, as is done in the process of preparing various vegetable salads. The workpiece is simply poured with a special marinade, and after a couple of days you can already crunch it, enjoying the excellent taste.
2. Canned cabbage in the store is quite expensive. At home, pickling will cost mere pennies, especially when vegetables grow right in the garden. Even if you have to buy products for winter harvesting, it will cost many times less – in autumn, vegetables are quite inexpensive.
3. The preparation will turn out to be low-calorie and very useful.. 100 grams of pickled cabbage contains only about fifty calories. But it contains a lot of vitamins C and B, there are zinc, aluminum, copper, manganese and potassium, as well as some organic acids.
4. The most delicious product will always be at hand: in the basement or on the shelf of the refrigerator. To diversify the winter table, the hostess will just need to open a jar of pickled cabbage.

Secrets of a good marinade

To make the cabbage crispy, sweet, moderately spicy and spicy, you need to prepare a good marinade. The main components of the marinade are sugar, salt, water and vinegar. At will or in accordance with the recipe, the hostess can add some spices, spices, fruits, berries or other vegetables.

Unfortunately, not everyone can eat table vinegar. Therefore, this component in the marinade can be replaced:

• apple cider or wine vinegar. You need to pay attention to the concentration of vinegar indicated in the recipe and be able to correctly count it. For example, instead of 100 ml of 9% table vinegar, you will need 150 ml of apple cider vinegar, which is available in a 6% dosage.
• For those who are contraindicated in any vinegar, it is recommended to replace it with citric acid or fresh lemon juice. Here it is already impossible to calculate the proportion, you will have to experiment.
• There are also recipes in which, as before, aspirin tablets are used as a preservative. Vinegar in this case is no longer needed.

Spices and spices add a special piquancy to cabbage marinade. Most often in the marinade use:

• cloves;
• Bay leaf;
• peas of black or allspice;
• hot pepper or paprika;
• celery;
• coriander;
• Dill seeds;
• cinnamon.

Recipes for delicious pickled cabbage for the winter

The most delicious preparations are home-made, created with soul, using the best products from our own garden. Cabbage is very unpretentious, so it is easy to grow it yourself. If you have to buy vegetables for pickling, preference should be given to tight heads of white color, which belong to late varieties.

Recipes for the most delicious pickled cabbage are collected in this article.

Classic pickled white cabbage recipe

The taste of this preparation is neutral, so pickled cabbage is well suited for salads, vinaigrettes and as a snack.

The products you need are the simplest:

• white cabbage – 1 medium-sized head;
• carrot – 1 piece;
• garlic – 3 tooth;
• black peppercorns – 10 pieces;
• 3 laurel leaves;
• 2 tablespoons of salt;
• 1 spoon of sugar;
• a teaspoon of vinegar essence;
• liter of water.

Preparing a snack is also easy:

1. The forks are cleaned of sluggish and spoiled leaves and cut into strips.
2. Carrots are peeled and rubbed on a coarse grater or cut into thin slices. Mixed with cabbage.
3. Banks must be sterile. Garlic and bay leaf are laid out at the bottom of each jar, after which the container is filled with a mixture of carrots and cabbage. The mixture must be compacted tightly.
4. The marinade is boiled with the addition of salt and sugar, it should boil for 8-10 minutes.
5. Jars of cabbage are poured with hot marinade, after which vinegar is poured into each jar and the containers are rolled up with lids.

The jars should be left in the room until they are completely cool. After that, you can clean the preservation in the basement.

Cabbage with beets

This appetizer is very different from the previous one: it turns out to be spicy and has a beautiful pink tint.

The ingredients for marinating are as follows:

• 2-2,5 kg of white cabbage;
• 2 medium carrots;
• 1 large beet;
• garlic head;
• 3 laurel leaf;
• 2 peas of allspice;
• 2,5 tablespoons of salt;
• half a cup of sugar;
• 150 ml of vinegar (9 percent);
• 150 ml of vegetable oil;
• liter of water.

To prepare the preservation, you need to perform the following steps:

1. Peel the cabbage and cut into large squares or rectangles, the approximate size of the pieces is 3×3 cm.
2. Carrots and beets are rubbed on a coarse grater or cut into thin strips. The garlic is peeled and cut into thin slices. Mix all the chopped ingredients, except for the garlic, in a large bowl.
3. Boil the marinade by adding sugar, salt, oil, bay leaf and pepper to the water. It should boil for about two minutes. Turn off the burner and pour vinegar into the marinade, add garlic. Spicy lovers can additionally season the marinade with hot pepper.
4. The vegetable mixture is poured with hot marinade and pressed with oppression. In this form, the workpiece should stand for a day. After that, you can put the cabbage in jars and roll it up.

You can close the jars with nylon lids and store the workpiece in the refrigerator. You can eat such a blank in a few days. Its taste will become richer if the cabbage stands in the cold longer.

Pickled cabbage “Provencal”

The taste and aroma of this preparation are very rich, cabbage is good as an appetizer or side dish. It turns out not only tasty, but also very bright, so the salad will decorate any table.

To cook Provencal, you need to take:

• 1 kg of cabbage;
• 3 carrots;
• 2 of Bulgarian peppers;
• 4 peas of allspice;
• 14 part nutmeg;
• 3 laurel leaves;
• 300 ml of water;
• 70 g salt;
• incomplete glass of sugar;
• 300 ml apple cider vinegar (4%).

You need to cook according to this recipe like this:

1. Wash and clean all vegetables.
2. Chop the cabbage into small strips, grate the carrots on a coarse grater, cut the bell pepper into thin half rings.
3. Place all ingredients in a large bowl and mix, squeezing a little. Add bay leaf, allspice and finely grated nutmeg.
4. Bring the water to a boil, then pour salt and sugar into it, boil for another minute. Turn off the stove and pour vinegar into the marinade.
5. Pour the vegetables with hot marinade, then press them with a load. All cabbage should be under the liquid.
6. After 6-8 hours, the workpiece can be decomposed into sterile jars and closed with nylon lids.

Provencal pickled cabbage should be stored in the refrigerator or in the basement, where a constant temperature is kept at 4-6 degrees.

Quick pickled cauliflower

A distinctive feature of this recipe is the speed of preparation. After a day, the workpiece can be eaten, if necessary, it can also be easily stored by corking it in jars. As you know, cauliflower is several times healthier than regular white cabbage, so be sure to pickle at least a couple of jars for testing.

For pickling, you will need the following ingredients:

• large head of cauliflower;
• litere of water;
• 2 tablespoons of salt;
• 2 spoons of sugar;
• half a glass of sunflower oil;
• 2 teaspoons of vinegar essence (or diluted vinegar in terms of);
• a couple of bay leaves;
• 3-4 peas of black pepper;
• 2-3 clove of garlic.

The cooking technology is as follows:

1. From the very beginning, you need to disassemble the head into separate inflorescences. Then the cabbage is washed and dipped in lightly salted water (this is necessary to get rid of the microscopic pests of the vegetable).
2. Banks are sterilized with boiling water or steam, after which spices are put in each of them.
3. Then the inflorescences are laid out on the banks.
4. Boil the marinade: pour sugar, salt into the water, add oil and vinegar, bring the liquid to a boil.
5. Pour the cabbage with boiling marinade, after which they immediately roll up the lids.

The jars with the workpiece must be cooled to room temperature, after which you can put them in the basement or in the refrigerator. The cabbage will be ready in 1-2 days.

Brussels sprouts pickled

Such preservation is no more difficult to prepare than usual. But The appearance of Brussels sprouts is able to decorate even a festive table, and its taste is excellent.

For cooking you will need:

• 0,5 kg Brussels sprouts;
• 1,5 cups apple cider vinegar
• 1 liter of water;
• 3-4 black peppercorns (per jar);
• a teaspoon of mustard seeds;
• 1-2 peas of allspice (in each jar);
• 2 cloves of garlic;
• 2 laurel leaves;
• 70 grams of sugar;
• 25 g salt.

Preparing a pickled workpiece is easy:

1. Each head is cleaned of brown dry leaves, then cut into two parts.
2. The halves are laid out in a colander, washed with hot water and the liquid is allowed to drain.
3. Spread Brussels sprouts in boiling salted water and boil until cooked (the heads should soften).
4. After that, put it back in a colander and let it dry a little.
5. Boiled and dried cabbage is laid out in sterile jars, chopped garlic is also added there.
6. All spices are added to the water and the marinade is brought to a boil. After that, apple cider vinegar is poured into the same place and the marinade is boiled for about five more minutes.
7. While the marinade is hot, they pour cabbage folded into jars. Banks roll up.

Brussels sprouts will be ready on the third day. You can store it in the refrigerator or in the basement.

Secrets of successful pickled cabbage for the winter

Probably, many people know cases of unsuccessful pickling, when the cabbage turns out to be soft, tasteless or has a strange aftertaste. To prevent this from happening you need to strictly follow the cooking technology, the advice of experienced housewives will also help:

• you need to pickle cabbage in glass or wood dishes, you can use enameled or plastic (food-grade plastic) containers. In no case do they pickle vegetables in aluminum dishes – this metal is easily oxidized, which will ruin not only the workpiece, but also the container itself.

  

• The marinade needs to be cooked a little with a margin. After a couple of days, the cabbage will absorb a large amount of liquid, so you will need to add the marinade.
• To add sweetness to the preparation, you need to put a little beetroot or bell pepper in the cabbage.
• There is a place for homemade preparations in the basement, but apartment residents can store marinades in the refrigerator or on the balcony.
• In sealed or hermetically sealed containers, pickled cabbage can be stored all winter. If the jar is open, you need to eat the blank, a maximum of 7-10 days, and you need to store it only in the refrigerator.
• It is very convenient to pickle cabbage in two- or three-liter jars.
• The method of cutting and the size of the fragments does not play a big role: the cabbage can be chopped finely, or it can be cut into large pieces or disassembled into leaves. The preparation will still turn out tasty and fragrant.

Pickled cabbage is a source of vitamins, and, in addition, it is a delicious snack that can diversify a meager winter table. You can pickle any cabbage: from white cabbage to Brussels sprouts, you just need to choose the right recipe.