Pickled cabbage in jars for the winter: the best recipes without sterilization. Pickled early cabbage in jars: recipes
There are a huge number of variations and methods of canning cabbage on the Internet. And I decided to collect the best things that can be hidden in jars in this article. After all, few people would want to transfer products year after year in order to find that very recipe that will make your mouth water.
Methods for canning cabbage in jars for the winter
There are two main methods of preservation. All of them, to some extent, are aimed at preserving all the usefulness of your favorite vegetable. But it gives a good taste.
The first, most famous method is fermentation.
Dense heads of cabbage, preferably late varieties, are ideal for this. Cabbage is fermented due to the fermentation of the juice-brine released from it. Properly prepared in this way, it is stored for a very long time; it is practically not afraid of any damage if properly stored. It must be stored at a temperature of 2-4 degrees, sealed in jars.
The second method that comes to our aid for preserving vegetables is pickling.
When pickling, a marinade is used, often obtained from mixing water, vinegar, flavor enhancers and sunflower oil. The cabbage is salted, kneaded, mixed as desired with other vegetables, the type of which depends on the recipe. The prepared mixture of cabbage and vegetables is poured with marinade, sterilized, and preserved in jars, preferably under tin lids.
How to preserve winter preparation for borscht
In winter, you don’t always have fresh cabbage on hand to cook delicious homemade borscht. This is where the preparation for borscht comes in handy. It is prepared quite simply:
- 3.5 kg red tomatoes
- 3 kg late cabbage
- 10 fleshy sweet peppers
- A random bunch of parsley with dill
- 2 level tablespoons table salt
- Vinegar 9% - 40 milliliters
We will need tomatoes to prepare tomato juice. We cut the tomatoes into slices and put them through either a meat grinder or a juicer. Whichever is more convenient for you. Bring the resulting juice to a boil and add some salt.
Cut the cabbage and pepper into strips. The greens must be chopped.
Pour into boiling water and bring to a boil. Don't forget to stir. After boiling, let it simmer for 10 minutes, then add chopped herbs and vinegar. All the ingredients together need to simmer for about 5 more minutes.
Pour the finished product hot into sterile and dry jars and screw on the lids.
Winter preservation with aspirin
You will need:
- White cabbage of late varieties – 6 kilograms
- Carrots – 1.5 kg
- Water – 4.5 liters
- Bay leaf – 5-6 pieces
- Allspice – 10-15 peas
- Sugar – 400 grams
- Salt – 200 grams
- Vinegar 9% - 45 milliliters
There is nothing complicated in cooking. We cut the heads of cabbage into thin strips, and chop the carrots on a grater. Add one to the other and mix. Just be careful, don’t crease. There is no need for extra juice in this version.
Now we need brine. And it is prepared in the following way: we boil water and add spices to it. After boiling, add vinegar and leave to cool.
Place the cabbage and carrots in pre-sterilized 3-liter jars and fill with cooled brine. We put 2 acetyl tablets in each jar. All that remains is to roll up the jars well and send them to the cellar.
Recipe without sterilization
Do you want to know how to deal with your winter preparations? Then you can roll up a couple of jars of pickled cabbage without bothering with sterilization.
You will need:
- White cabbage – medium size
- Carrots – 600 grams
- Bell pepper – 400 grams
- Onions – 2 large onions
- Sugar – 30 grams
- Salt – 20 grams
- Allspice peas – 5-6 pieces
- Bay leaf – 2 leaves
- Water – 2 liters
- Vinegar 9% - 80 milliliters
We need to peel the head of cabbage, rinse it under cold water, and cut it into strips. We rub the peeled carrots on a regular grater. We also cut the bell peppers into strips. We clean the onion and cut it into feathers or half rings. Mix all the resulting cuts and place them in ready-made jars.
For the marinade, heat the water; as soon as it boils, pour it over the vegetables. Let it stand in the water for 10-15 minutes. Then we drain the water from the jars back to where we boiled everything and again bring it to a vigorous boil, then again we give the slices a hot bath.
After draining the water for the third time, we add salt, sugar and lastly vinegar. Before pouring this boiling mixture into jars, first add bay leaves and allspice.
Now we roll up our food under the lids and hide it under something warm to warm up. As soon as the jars have cooled down, we immediately take them into the cool. Our next delicious salad for winter storage is ready.
Preparing pickled cabbage with beets
How about giving this tasty, crispy delicacy new colors and a slight sweetish taste?
To do this, let's take:
- White cabbage – 1 medium fork
- Beetroot – 500 grams
- Garlic – 4 large cloves
- Water – 1 liter
- 3 level tablespoons of salt
- 3 tablespoons without a cup of sugar
- Allspice – 10-12 peas
- Bay leaf - a couple of pieces
We need to cut the head of cabbage into large pieces. For example, triangles 5 by 5 centimeters. Although, if you wish, you can classically cut it into strips.
We cut the beets into strips, you can grate them. Cut the garlic cloves into several parts. Mix all the cuttings and put them in a three-liter jar.
Now let's prepare the marinade. Fill the pan with water, dissolve the required proportions of sugar and salt in it, add a bay leaf with peppercorns. Boil the marinade for no more than 10 minutes. After letting it cool a little, pour it into jars. We send it to the refrigerator.
How to cover cabbage in pieces
Sometimes it happens that you want to crunch on delicious pickled cabbage, but you’re just too lazy to chop whole kilograms of it. Here is a recipe for this case that will save you from tedious cutting.
Let's take:
- 2 kg cabbage
- Garlic – 5 cloves
- Water – 1.5-2 liters
- Salt – 60 grams
- Sugar – 40 grams
- Allspice – 2-3 peas
- Bay leaf – 1 leaf
- Black peppercorns – 6-7 pieces
- Dill seeds – 1 teaspoon.
We clean and wash the heads of cabbage, cut them into layers 5-6 centimeters thick, then cut them into pyramid-shaped pieces. Put it in a jar.
The marinade is similar to the previous ones. Salt the water, dissolve the sugar, pour in the vinegar. We throw allspice and black peppercorns and dill seeds into the jar.
Fill everything with marinade and send it to sterilize for about 40 minutes. Then we roll the cans under tin lids and wrap them in a blanket.
Recipe in brine under iron lids
You need:
- White cabbage of late varieties - 1 medium fork
- Granulated sugar – 50 grams
- Salt – 50 grams
- Vinegar 9% - 2 tablespoons
- Bay leaf - 1 piece
- Allspice – 2-3 peas
We clean the forks from the top dirty and withered leaves, cut them in half, and remove the stalk. Cut into thin strips. Then we place a bay leaf with pepper on the bottom of the jar, and put cabbage on top. Jars must have a threaded neck.
Where would we be without marinade? To create it, as usual, dilute salt and sugar in water, add vinegar. Bring the resulting mixture to a boil, let it cool completely.
Pour the marinade over the fillings and cover with lids. You should not twist it, as juice will come out of the jar during the fermentation process. Also because of this, it is necessary to put the jar in some kind of bowl so that the juice does not flow where it is not needed. Leave in this form for up to 4 days, at the most normal temperature.
After the required amount of time has passed, we sterilize the jars. Each about half an hour.
Now tighten the screw caps tightly, turn the jars upside down and send them to gradually cool under a warm blanket.
This is a simple canning that will allow you to enjoy a snack literally a couple of days after twisting.
How to preserve early cabbage
It is often customary to preserve late varieties of cabbage, since it is denser and has a more pronounced taste. However, there are ways to preserve early cabbage just as tasty. Yes, and it needs to go somewhere.
Required ingredients:
- White cabbage, early variety – 1.5 kg
- Bay leaf – 1 piece
- Allspice – 3-4 peas
- Faceted glass of sugar
- 3 tablespoons without a top of regular salt without added salt
- Water – 1 liter
- Half a glass of 9% vinegar
We cut the head of cabbage into large pieces; this option is the most optimal for preserving the crunch of early varieties.
Place bay leaf and peppercorns on the bottom of a sterilized jar. Place the cabbage on top and compact it a little.
To obtain the marinade, stir sugar and salt in boiling water and add vinegar. Let it cool a little, as the boiling water may cause the jars to crack.
As soon as the marinade has cooled, pour it in. Immediately screw the jars under the lids and wrap them upside down under the blanket.
Winter salad recipes
Let's diversify preservation a little with salads in jars. After all, you can’t eat only sauerkraut and pickled cabbage, right?
Cabbage Snack
What is needed:
- White cabbage – medium size, about 2 kg
- Carrots – 300 grams
- Garlic – 2-3 large cloves
- Water – 1 liter
- Salt – 40 grams
- Sugar – 60 grams
- Vinegar – 100 milliliters
We cut the head of cabbage into pieces, the shape depends on your wishes, the main thing is not too small.
Grate the carrots into sticks. Chop the garlic or squeeze it through a garlic press. Mix the prepared and chopped vegetables in an enamel container.
Vegetables must be covered with marinade. Salt and sugar the water, add vinegar and wait until it boils.
Pour boiling marinade over vegetables. Place a plate on top of them and press down with something heavy. Leave it in this form for a day, stirring it a couple of times during this time.
In a day, the cabbage appetizer will be ready.
Salad with carrots and peppers
We have to:
- White cabbage – 5 kilos
- A kilo of fleshy sweet peppers
- A kilo of onion
- A kilo of carrots
- Vegetable oil – half a liter
- Vinegar 9% - 200 milliliters
- Sugar – 350 grams
- 4 full tablespoons table salt
We clean the heads of cabbage from leaves and remove the stump. Shred it until it looks like straw. Grate the carrots. Cut the onion and pepper into medium cubes.
Add salt and sugar, as well as vinegar and oil. Mix carefully; it is simply forbidden to squeeze the cabbage in this salad. Transfer the salad to a jar and close it with a lid.
Winter salad of cabbage, peppers and tomatoes
We have to:
- White cabbage – 1.5 kg
- Bell pepper – 700 grams
- Tomatoes – 2 kg
- Onions – 0.5 kg
- Paprika - half a teaspoon
- Sunflower oil – 300 milliliters
- Vinegar 9% – 100-120 milliliters
- Salt – 90-100 grams
- Black peppercorns – 10-15 peas
Cut the fork into strips and grind with salt. Cut the tomatoes and peppers into medium cubes, cut the onion into half rings.
Mix the vegetables together and heat in a saucepan until boiling. As soon as the mixture boils, pour in vinegar, remove from heat, stir well but gently.
Place hot vegetables in jars and sterilize for about 20 minutes. Then we roll up the lids and let it cool like any preserved food, upside down under a blanket.
I hope you find a delicious recipe or salad for yourself. Enjoy your meal!
Pickled cabbage for the winter is crispy and spicy, whether it goes with potatoes or meat... and it will go well with soup in the winter!
Recipes:
Our winters are long and harsh, and there are not enough vitamins. And here you have more vitamin C than in a lemon, and a whole carload of other vitamins and mineral elements along with plant acids!
In ancient times, when the Russians did not yet know potatoes, the main food for military squads on a military campaign was bread, cabbage and meat, and in that order.
Look how they fought on cabbage!
Well, we've joked and that's enough, it's time to get down to business. Today we marinate cabbage in three-liter jars, in different ways - both in whole pieces, and in the form of a salad, and we’ll try it with peppers, and with late cucumbers, ripe tomatoes, and we’ll also find a use for apples with carrots and beets.
Wash the jars thoroughly in advance with soda, rinse until transparent under running water and sterilize. Personally, I sterilize in the oven using a dry method - I prepare it and heat it to 120-140 degrees for forty minutes. There is no need to stand near a saucepan with steam, there is no need to keep watch, and the jars remain sterile longer because there is no steam perspiration on them.
Let's start marinating with the simplest recipes and gradually complicate it and bring it to perfection!
The recipe is the fastest and simplest, but it turns out very tasty!
- cabbage and carrots in the ratio - for a medium fork, 2 medium carrots and three cloves of garlic;
- for marinade for a three-liter jar - half a glass of sugar, two tablespoons of salt, a quarter glass of vegetable oil and a dessert spoon of acetic acid;
- spices: 5 black peppercorns, 4 cloves and a bay leaf per jar.
Preparation:
- We clean the vegetables and chop them - cabbage into small strips, three carrots on a grater, you can use a food processor with interchangeable attachments, the process will go much faster.
- Place garlic, bay leaf, pepper and cloves at the bottom of a sterilized jar.
- Fill the jar with a mixture of cabbage and carrots - you can mix it, or you can layer it - whatever you like.
- Boil an approximate amount of water in a large saucepan so that there is enough to fill all the prepared jars.
- Pour boiling water over the jars under the metal lids and, covering them, let them stand for 10-15 minutes.
- Pour the remaining boiling water out of the pan - we won’t need it anymore.
- Drain the water from the cans into a saucepan and put on heat, add sugar and salt, multiplying the volume by the number of cans.
- Let it simmer a little and add vegetable oil and acetic acid.
- Pour the marinade into the jars, remembering that you need to pour little by little portions into all the jars one by one in a circle so that all the oil does not end up in one jar!
- Roll up the iron lids, turn them over and leave them to cool under the fur coat.
- After cooling, lower it into the cellar.
Bon appetit on a winter evening!
A spicy snack to go with a bottle of alcohol with friends - what could be better?
Ingredients:
- two kilos of cabbage;
- large head of garlic;
- three medium-sized carrots;
- liter of water;
- salt a very large tablespoon;
- 2 tbsp sugar;
- red hot pepper, ground teaspoon;
- sunflower oil 2 tbsp.
- Cut the heads of cabbage into cubes with a side of 2-3 centimeters, grate the carrots, finely chop the garlic and mix in an enamel bowl or saucepan.
- Boil a liter of water with the remaining ingredients, add vinegar and oil after boiling, pour the marinade into the cabbage and stir.
- Let it brew for three days in a cool place, stirring occasionally.
- Place it in jars and put it in the cellar, use it first - such a preparation cannot be stored for years!
Bon appetit!
This spicy dish with sweet and sour taste is a real vitamin bomb!
What you will need:
- two kilos of cabbage;
- large ripe bright bell pepper with thick walls;
- two carrots;
- head of garlic;
- 1 tbsp salt;
- half a glass of sugar;
- 1 table l vinegar;
- sugar 3 tbsp;
- a quarter teaspoon each of ground black pepper, red hot pepper and coriander;
- two full glasses of water.
How to cook:
- We clean, wash and chop the vegetables, mix them in an enamel bowl or pan.
- Cook the marinade by mixing the remaining ingredients, except for acetic acid, which we pour in after the marinade boils.
- Pour the marinade over the vegetables and stir.
- Place the salad in sterile jars and place in the refrigerator. After 12 hours the sample can be taken.
Keeps in the refrigerator for up to two to three weeks. Bon appetit!
The correct name for this recipe is Gurian cabbage. Very tasty, beautiful and spicy in Georgian style!
- water 5 full glasses;
- two heads of cabbage;
- 2 medium beets;
- 2 carrots;
- acetic acid 3 tablespoons;
- half a glass of vegetable oil;
- half a glass of sugar;
- head of garlic;
- salt table l with top;
- five black peppercorns and a bay leaf.
Preparation:
- Cut the cabbage into large slices, beets and carrots into strips, and garlic into thin slices.
- Place vegetables in jars in layers, not forgetting to add garlic and trying to ensure that the last layer is colored.
- Boil water and cook the marinade with the remaining ingredients, after two minutes of boiling, pour in the oil and acetic acid and remove from heat.
- Immediately pour into the jar and roll up the lid. Turn over and cool under the fur coat.
Keeps for a long time and does not lose taste!
A simple, quick recipe with classic, traditional flavor.
Ingredients:
- five kilos of shredded cabbage;
- 4 medium carrots, more beautiful if chopped into Korean strips, but grated is also quite suitable;
- two heads of garlic, finely chopped;
- liter of water;
- three heaped tablespoons of salt;
- half a glass of sugar;
- ten black peppercorns;
- three tablespoons of acetic acid;
- a glass of vegetable oil;
- two bay leaves.
Pickling:
- Mix vegetables and garlic in a bowl until smooth.
- Cook the marinade by adding vinegar after turning off the stove and pour over the vegetables.
- Stir, let it brew for a couple of hours in a cool place and pour into jars.
- Store in a cellar or refrigerator.
Simple, tasty and spicy!
It is more convenient to make in jars with screw caps.
What do you need:
- two kilos of cauliflower;
- large carrot;
- three cloves of garlic;
- a quarter of a hot pepper pod;
- four black peppercorns;
- liter of water;
- salt, heaped tablespoon;
- acetic acid dessert spoon;
- two tablespoons of sugar.
How to marinate:
- We disassemble the heads of cabbage into small inflorescences, chop the carrots into cubes, and chop the garlic into slices.
- Dip half the cabbage into boiling water for two minutes and quickly catch it with a slotted spoon, placing half of it in prepared sterile jars.
- Let the second part blanch and quickly put the carrots and garlic into jars, add a piece of hot pepper.
- Place the second part of the cabbage in the jars to the top.
- Add sugar, salt and spices to the water, bring to a boil and pour in acetic acid.
- Fill the jars to the top with marinade and screw on the lids.
- Cool it upside down under the fur coat and store it in the cellar.
It will be delicious and crispy!
Let's continue the topic:
- Sauerkraut - You'll Swallow Your Tongue
Nothing could be simpler!
- a kilo of small cucumbers;
- a kilo of cabbage;
- bell pepper;
- three cloves of garlic;
- dill umbrella;
- five black peppercorns;
- a generous tablespoon of salt;
- dessert spoon of acetic acid.
Preparation:
- We wash and clean the vegetables, cut the forks into large pieces, remove the butts from the cucumbers, and remove the seed chamber from the peppers.
- Place all the vegetables in the jar as tightly as possible, dill, garlic and peppercorns at the bottom of the jar.
- Boil water in a saucepan and fill the jar to the top, let it sit for ten minutes.
- Drain the water into an empty pan and bring it to a boil again, add salt and vinegar.
- Pour the marinade into the jar to the top and roll it up. Cool upside down and store in the cellar.
Simple and tasteful!
Delicious and very rich in vitamins! We make it in liter jars.
Ingredients:
- 2 small heads of cabbage;
- two large carrots;
- two green apples;
- liter of water;
- three tablespoons of sugar;
- two tablespoons of acetic acid;
- 6 peas each of black and allspice;
- a teaspoon of anise seeds, or dill, or fennel.
- Shred cabbage, carrots and apples into strips.
- Place the vegetables in a bowl and mix with anise or dill seeds and peppercorns.
- Cook the marinade from water, salt, sugar for two minutes, pour in acetic acid after boiling.
- Place the vegetable mixture in jars and fill with marinade.
- Sterilize in a water bath for 30 minutes and roll up.
- Cool it upside down under a fur coat and store it in the cellar.
Before serving, season with vegetable oil; unrefined oil with the smell of seeds is especially suitable!
Preparation:
- We cut the cabbage into large pieces, the pepper into rings, after removing the seed chamber, and the garlic into slices.
- At the bottom of the jar we place an umbrella of dill and garlic slices, bay leaves and peppercorns.
- Fill a sterile jar, shake to make it dense, with cabbage and tomatoes.
- Pour boiling water right up to the lid and let stand for ten minutes.
- Drain the water from the jar into a saucepan and cook the marinade, adding salt and sugar, aspirin, stir until everything dissolves and remove from heat.
- Fill the jar right up to the lid and roll it up. Cool upside down under the fur coat. Store in a cold cellar.
Bon appetit!
Korean cabbage is very tasty and aromatic, just like at the market! The piquant and aromatic taste will appeal to your household and guests of your home. It’s easy to make and almost everyone likes it.
- two kilos of cabbage;
- one large carrot;
- half a cup vegetable oil;
- a third of a glass of apple cider vinegar;
- large head of garlic;
- a tablespoon of sugar;
- half a tablespoon of salt;
- a teaspoon each of cumin, paprika, hot pepper and coriander.
Preparation:
- Cut the cabbage into cubes with a side of 2-3 centimeters and place in a bowl.
- Sprinkle with salt and press with your hands until the juice comes out.
- Chop the carrots on a Korean grater and mix with finely chopped garlic in a separate bowl.
- Heat the vegetable oil with spices in a frying pan, stir and let stand for a while to enhance the aroma.
- Mix the butter with carrots and place in a bowl.
- We put it on pressure and leave it in a cool place for a day.
- Drain off the marinade well and place the cabbage in jars.
- Boil the marinade, add sugar and vinegar and pour it into the jars.
- We roll it up and put it upside down to cool under the fur coat.
- Store in a cold cellar.
This recipe can also be used to cook cauliflower, which is first blanched for a couple of minutes. Bon appetit!
Super-Bonus – recipe for quick-cooking pickled cabbage in 2 hours
It turns out to be a real Bomb, not something prepared - the taste is insane and the aroma is pleasant. I recommend making this quick recipe.
Don’t be afraid to try changing the recipe and add your own ingredients to it, remember that the only preservatives that remain unchanged are salt and vinegar!
The opinion that early cabbage is not suitable for canning is unfair. There are a large number of methods that allow you to prepare white cabbage for the winter, even of ultra-early ripening varieties. Several proven recipes will allow you to enjoy delicious snacks during the winter. Use any early cabbage salad recipe for the winter presented in the article and see for yourself.
Before we look at options for preparing various delicious preparations, I would like to give you some general recommendations so as not to repeat ourselves in the future.
- Gently rinse all vegetables before canning. Peel if necessary.
- It should be remembered that for winter preparations, jars and lids are subject to mandatory and thorough sterilization.
- The dishes in which vegetables will be stewed must have a non-stick coating.
In addition, you should remember that when purchasing early cabbage for winter preparations, you should pay special attention to choosing a high-quality and fresh product:
- In no case should there be spots or dark spots on the cabbage fork;
- a head of cabbage should be chosen that is heavy and elastic;
- Cabbage leaves must be fresh and light green.
Winter cabbage salad with mushrooms
The combination of two excellent products (cabbage and various varieties of mushrooms) gives a new taste effect and can become the pride of any housewife. Try making this early cabbage salad for the winter. The result will not disappoint you!
Ingredients:
- Early cabbage – 1 kilogram;
- Fresh mushrooms (honey mushrooms, champignons, chanterelles are best) – 1 kilogram;
- Tomatoes – 1 half a kilogram;
- Onions - half a kilogram;
- 9-grade vinegar – 3 tablespoons;
- Black pepper (peas) – one teaspoon;
- Bay leaf – 5 pieces.
Cooking process:
Boil peeled and washed mushrooms in water for twenty minutes. Cut large specimens into pieces. Chop the cabbage, peeled from the top leaves, into small strips. Immerse the tomatoes in boiling water for a minute, remove, cool, remove the skin and cut into small slices. Cut the carrots into small pieces, maybe into circles. Cut the onion into half rings.
Sauté onions and carrots in a hot frying pan. Add cabbage, tomatoes, bay leaves, mushrooms, peppercorns and simmer over low heat for 35 minutes. You need to stir periodically. Pack into jars prepared in advance. Keep under a warm blanket for 24 hours. Store in the cellar.
Salad “Cabbage cabbage rolls in a jar”
This is an unusual and very tasty recipe that can be offered to guests as an appetizer when time to prepare dishes for the holiday table is very limited. The dish is also great as an addition to meat dishes, mashed potatoes, and pilaf.
Ingredients:
- Cabbage – one and a half kilograms;
- Large carrots - one piece;
- Small red pepper (hot);
- Oil (vegetable) - a third of a glass;
- sugar - five tablespoons;
- acetic acid - fifty grams;
- salt - two tablespoons;
- water - half a liter;
- Herbs (parsley, basil) and spices (black pepper, cumin) - optional.
Recipe:
Remove the top leaves from the cabbage head (about one third or half of the head), blanch in boiling water, and cool.
Prepare the stuffing for cabbage rolls. To do this, finely chop the hot pepper and the rest of the cabbage head. Grate the carrots. Lightly fry all vegetables in oil, add herbs and spices.
Form cabbage leaves into cabbage rolls and fill them with fried vegetables.
Prepare the brine: add salt, vinegar and sugar to the water, boil for five minutes;
Transfer the prepared cabbage rolls into jars, fill with brine, sterilize for 25 minutes and roll up the lids. After this, you need to wrap the workpieces in a warm blanket. Cooled jars should be stored in a cool place.
With bell pepper and carrots
This winter salad can be prepared from early, middle and even late cabbage. The result is always excellent. The only difference is in the preparation from an early crop, the vegetable does not crunch so much. But this does not affect the taste.
Ingredients:
- Onions – 2 kilograms;
- Carrots – 2 kilograms;
- Sugar – 1 glass;
- Sweet bell pepper – 2 kilograms;
- Salt - two thirds of a glass;
- Table vinegar, 9% – 1 glass;
- Oil (vegetable) – one and a half cups.
Cooking method:
Cut a head of early cabbage (without the top leaves) into six to eight pieces, remove the stem.
Cut the carrots into thin slices, and chop the pepper and onion into half rings.
Stir the vegetables and place in a saucepan, pour in table vinegar and oil, add sugar and salt according to the norm.
Vegetables should be simmered over very low heat for 10-15 minutes, stirring regularly.
Place in jars and seal with lids. Cover with a warm blanket.
Transfer the cooled pieces to a cool place.
Cabbage salad with beans
A preparation of cabbage and beans can be consumed not only as a very tasty salad, but also serve as a complete side dish for meat dishes. It turns out very tasty. Try it!
Ingredients:
- Pre-boiled beans (until half cooked) – 1 cup;
- Tomatoes – 1 kilogram;
- Early cabbage – 2 kilograms;
- Allspice – 8 peas;
- Sugar – 4 tablespoons;
- Vinegar, 9-ounce – 4 tablespoons;
- Salt – 2 tablespoons;
- Bay leaf – 4 pieces;
- Sunflower oil – 2 cups.
Step by step instructions:
Finely chop the cabbage, onions, tomatoes and carrots. Can be chopped into small cubes.
Place the vegetables in a pan of suitable volume, add salt, sunflower oil, sugar.
Simmer for 25 minutes and add beans, pepper, bay leaf. Keep on fire for another 20 minutes.
Pour vinegar and pack into jars. Cool under a warm blanket. Keep refrigerated.
Early cabbage and fresh cucumber salad
The presence of fresh cucumber in early cabbage salad for the winter will be a pleasant reminder of summer at the festive winter table. Prepare this pickle, and your household will definitely thank you for your concern.
Ingredients:
- Early cabbage - one and a half kilograms;
- Fresh cucumber – 1 kilogram;
- Tomatoes - half a kilogram
- Carrots - half a kilogram;
- Sweet bell pepper – half a kilogram;
- White onions - half a kilogram;
- Vinegar, 9% - a third of a glass;
- Sugar – 2.5 tablespoons;
- Vegetable oil – 1 glass;
- Herbs and spices - optional.
Recipe:
Finely chop the cabbage. Grate carrots and cucumber to prepare Korean carrots. Chop the onion and sweet pepper into small cubes. Finely chop the blanched tomatoes (without skin).
Place the vegetables in a pan of suitable size, add vegetable oil, salt, sugar, spices, herbs and vinegar. Mix everything and boil for five minutes.
Press into jars and let stand for ten minutes. Roll up and place in a cool place.
Early cabbage salad with vegetables for the winter
The vegetables from which the salad is prepared are not subjected to long-term heat treatment. As a result, all the beneficial substances and vitamins that make up vegetables are preserved as much as possible throughout the winter.
Ingredients:
- Cabbage – 2 kilograms;
- Onions – 1 kilogram;
- Celery root – 40 grams;
- Parsley – 1 bunch;
- Red pepper (sweet) – 1 kilogram;
- Sugar - two thirds of a glass;
- Carrots – 1 kilogram;
- Salt – 4 tablespoons;
- Parsley root – 40 grams;
- Acetic acid – 3 tablespoons;
- Sunflower oil – 1 cup.
Cooking method:
Cut the vegetables into strips (about the same thickness).
Salt, add oil, vinegar and sugar. To stir thoroughly.
Pack the vegetables tightly into pre-sterilized jars, cover with lids and leave for a day at room temperature.
Press down again with a clean spoon and roll up. Store in a cool place.
White cabbage has always been a popular product in Rus', second in importance after bread. The centuries-old experience of preparing cabbage stores countless of the most unusual and delicious recipes. Surely you also have some interesting recipe for early cabbage salad in your arsenal. Share it in the comments. Let's exchange experiences.
The harvesting season is in full swing. Many vegetables and fruits have already been processed and sent to bins. But another crispy preparation awaits us - pickled cabbage in jars for the winter. We prepare it at the end of autumn, when the heads of cabbage in the garden are already slightly frostbitten. Cabbage then acquires a special sweet taste. How nice it is to open a jar in winter that we prepare with such love in the fall. Chop the onions, add some butter, mmm... - you'll lick your fingers!
In addition to the fact that it is so tasty, it is also an excellent helper in the fight against toxins in the body and excess weight. And it contains a large amount of vitamin C, which is very important during the cold season. And who doesn’t like vinegar, you can watch it. It contains natural acid.
White cabbage, red cabbage, cauliflower, new arrival broccoli - the cabbage variety gives us many flavors and options to diversify our menu. You can use any variety for pickling.
A lot of dishes can be made using pickled cabbage. Not only salads with the addition of various vegetables, but also soups, side dishes, cabbage rolls and pies. I invite everyone to join me in preparing several winter preparations from this irreplaceable vegetable.
Today in the article:
If you are preparing small volumes, you can cut the vegetables with a regular kitchen knife. However, for a large family it will take a very long time to chop several heads of cabbage with a knife. In this case, it is better to stock up on shredder in advance. This is a special device for shredding cabbage. With it, things move much faster, and you won’t even have time to get tired before you’ve already chopped a dozen heads of cabbage.
The best recipe for pickled cabbage for the winter in jars
Classic preparation of any food is often the best idea to taste the dish, so to speak, “without cuts.” The option of shredded white cabbage forks along with grated carrots does not lose its relevance. This is the best dish, proven by time and thousands of gourmets.
I describe the ingredients for one medium head of cabbage. Which we just pack into a three-liter jar. If you prepare more, calculate the proportions.
Product composition:
- White cabbage - 2 kg.
- Carrots - 2 pieces
- Garlic clove - 2 pieces
For the brine:
- Drinking water - 1 liter
- Vegetable oil - 0.5 cups
- Granulated sugar - 0.5 cups
- Lavrushka - 2 pieces
- Black peppercorns - 8 pieces
- Vinegar essence - 1 tbsp. spoon
Preparation:
1. I chop half a head of cabbage into small strips. You can generally cut it however you like. And for me, pickled cabbage for the winter is always chopped into thin strips.
2. Pass the carrots through a coarse grater; if you have a food processor, it will be much easier for you. Everything is done with him in one minute.
But keep in mind that the food processor grinds the vegetables into fine crumbs. Although it won't spoil the taste.
In general, if you often cook and prepare, be sure to buy yourself this wonderful assistant, at least the mini version.
3. So, our vegetables are chopped. Pour them into a small food bowl and mix lightly, but do not crush them. We just need to mix everything well.
4. The container is already sterilized, since the finished product cannot be sterilized. We fill the jars with crumble, but do not compact them too much. And we move on to preparing the brine.
5. Place a large pot of water on the stove and wait for it to boil. Place salt, sugar, bay leaf, pepper into boiling water, stir, add oil and wait for it to boil again, stirring. Bulk products in the brine should disperse. Let the marinade simmer for three minutes and then remove from heat.
6. Now add crushed garlic and a tablespoon of vinegar to our brine. Stirred. Mmm... the smell is amazing!
7. Pour our aromatic marinade with vinegar into the cabbage. Place a saucer on the jar and let it cool completely. Can be closed with a lid treated in boiling water. Ready!
This preservation can be stored in a cold room for up to a year or more. And in winter its taste is so fresh, as if it had just been made.
Pickled cauliflower for the winter without sterilization
Not everyone likes to stand in the kitchen for a long time and wait for the treasured jar of their favorite preserves to be sterilized. And if there are a lot of them, it’s generally an “endless kitchen” then. Fortunately, there are recipes where you can do without this and there is no need to sterilize the finished cabbage.
For lovers of speedy preparations, this method of quickly marinating cauliflower with hot pepper and basil is quite suitable.
Calculation for two liters:
- White cauliflower - 1 medium
- Basil - 1 sprig
- Hot pepper - 2 pods
- Granulated sugar and rock salt - 2 tablespoons each
- Vinegar 9% – 60 grams
Preparation:
1. We cut the cabbage into segments and put them in liter, sterilized jars with whole peppers and basil, the latter one piece per jar. Fill the containers with vegetables tightly, but do not compact them.
2. Pour in boiling water and cover with lids for ten minutes. Then pour the water into a saucepan and pour boiling water over the cabbage again.
This is necessary to destroy bacteria that can subsequently harm our conservation.
While the jars filled for the second time, let them stand for another 10 minutes. And we'll do the brine.
3. Pour sugar and salt into this saucepan, where the water has been drained. Place on the stove until it boils. When the marinade boils, wait until the sugar and salt are completely dissolved. Then remove from heat.
4. Simply pour the second water from the jars into the sink. Add thirty grams of vinegar to each.
If you don’t have a measuring cup, you can use a tablespoon as a guide; it contains about 20 grams, which means you need 1.5 spoons.
Whether to add other spices is up to your taste. For me, basil and hot red pepper provide enough spice and aroma. If you want, add a bay leaf.
Fill with hot brine and you can roll it under scalded iron lids. We put the finished preserves on the lids and cover them with a fur coat for a day or more, until they have completely cooled down. Then you can take it to the cellar or other cool place.
Video recipe for delicious crispy cabbage in jars
I was specifically looking for this divine recipe. Exactly, so that the marinade is so aromatic and the cabbage leaves are crispy. What is described exactly in this detailed recipe from the video channel “At Svetlana’s”.
Be sure to try this option for pickling cabbage and I think it will become a regular on your table.
Step-by-step recipe for pickling cabbage with beets in 3-liter jars for the winter
This is delicious! I’m telling you right away, this recipe will not leave anyone indifferent. At first glance, it may seem that it takes a long time to cook, but in fact everything is quite simple and not time-consuming. But what pleasure you will get later when you open this amazing delicacy in winter.
Grocery list:
- White cabbage forks - 4 kilograms
- Beets - 1 kilogram
- Coarse salt, sugar, vinegar 9% - 8 tablespoons each
- Bay leaves - 16 pieces
- Garlic - 1 large head
- Black peppercorns - 1 level tablespoon
- Dry dill umbrellas - 8-10 pcs, 4-5 umbrellas per 1 jar
- Hot peppers - 2 pieces, 1 per jar
- Drinking water - 5 liters
So, step by step recipe:
1. Place water on the stove until it reaches boiling water.
Banks must be sterilized!
2. While the water is boiling, cut the peeled beets into large and thin slices, garlic and pepper into slices.
2. Cut the cabbage into large pieces, but so that it can be placed in a jar.
3. Lay in layers, slightly pressing: beets - cabbage - bay leaves, black pepper, hot pepper, dill umbrellas, garlic.
4. We also lay the second layer to the top.
5. Pour water into a saucepan, add sugar, vinegar, salt and mix well. Place on the stove to let the brine boil. As soon as it boils and everything is completely dissolved, remove from heat.
6. Immediately before our brine has cooled down, pour it into jars and cover with lids. Then we put them in a tall pan of water and on the stove. Place a linen napkin or towel on the bottom. The water should be warm. Bring to a boil over low heat. Now let’s sterilize for twenty minutes and roll up under iron lids.
6. Roll the jars, make sure the water does not bubble, then turn the lid down and cover with a blanket. Leave it like this for a couple of days, then remove the blanket and let it cool completely. You can put it in the cellar.
Easy Instant Pot Cooking Recipe in Hot Brine
Some people, including myself, don’t want to bother with long cooking, but want something “quick and tasty.” For us, such impatient people, there is a wonderful recipe. This pickled cabbage for the winter is prepared once or twice and turns out no less tasty than when cooked for a long time.
What is necessary:
- Forks of white cabbage - about 2 kilograms
- Carrots - 2 medium pieces
- Garlic cloves - 3-4 pieces
- Granulated sugar - 1 cup
- Pickling salt - 2 tablespoons
- Vegetable oil - 1 cup
- Vinegar 9% - 0.5 cup
- Drinking water - 1 liter
- Lavrushka - 2-3 pieces
- Black pepper - 6-8 peas
Let's start cooking:
1. Place a saucepan of water on the stove and bring to a boil. Meanwhile, finely chop the cabbage and carrots.
2. Garlic should be passed through a fine grater or press, added to our vegetables, and mixed well.
3. Add salt and sugar to the water that has boiled, stir until they are completely dissolved and pour in the oil, continuing to stir. Let it simmer for a minute and remove from the stove. Pour vinegar here and mix well again.
4. We put cabbage and carrot sticks in a pan, add bay leaves, pepper and pour in our marinade. Mix everything well. During this stage of preparation, you will just feel the amazing smell of such aromatic marinade.
5. Put our cabbage under pressure. A press is often understood as a flat plate on which a load is installed; in our case, it is a three-liter container of water.
6. Let it brew for five hours and you can put it in jars or leave it in a saucepan.
Important! Cabbage should only be marinated in enamel or stainless steel pans. Aluminum ones are not suitable for this procedure.
The cabbage turns out to be very aromatic! Thanks to the fact that we added oil during cooking, when serving, we will no longer need to add anything here, except for greens.
How to pickle cabbage under iron lids
Not everyone will like this recipe for pickled cabbage for the winter. Basically, this preparation is good for lovers of very spicy snacks. If you have these in your family, I advise you to prepare several jars of this treat.
One medium head of cabbage will yield two liter jars. If you like it, make more. We don't put carrots and other vegetables here. But, if you want, you can chop some carrots or bell peppers. This will not spoil the dish at all.
What you will need:
- Garlic cloves - 4 pieces
- Fresh dill umbrellas - 2 pieces
- Black peppercorns - 18 pieces
- Bay leaf - 2 pieces
- White cabbage - 1 fork
- Cloves - to taste
- Hot pepper - 1-2 pods, to taste
- Acetic acid - 1 tablespoon
- Water - 1.6 liters
- Sugar - 1 glass
- Pickling salt - 2 tablespoons
Early ripening cabbage is not suitable for this recipe. Use only winter varieties.
Shall we start cooking?
1. Finely chop the cabbage into strips and cut the garlic into rings. Cut one cabbage leaf into four pieces and set aside for now.
2. Place all the brine ingredients in a saucepan and bring to a boil, stirring until the sugar and salt are completely dissolved. Boil for three minutes and remove from the stove.
3. Place nine peppercorns, an umbrella of dill, a bay leaf and two cloves of garlic into sterile jars. If you like cloves, you can add one at a time.
4. Now we will need the left quarters of cabbage leaves; we place two of them in a jar on top of the spices.
You can place the whole hot pepper on the bottom of the jars, or you can cut it into slices and add it to the cabbage.
5. Fill the jars with cabbage crumbs to the top. Accept without fanaticism.
6. Pour vinegar into the brine that has cooled to room temperature, stir and pour the marinade into jars. Roll up with scalded iron lids. Can be taken away for storage immediately. As you can see, a very quick and simple recipe. And the appetizer turns out wonderful.
Video on how to prepare pickled cabbage in pieces
An interesting preparation option is offered to us by the author of the video channel “Simple Recipes for Every Day.” An amazing “large-caliber” assortment is obtained: cabbage, peppers, carrots, and also tomatoes! Variety is also good because it is very convenient to serve.
One of the advantages of this recipe is that you don’t need to chop or grate anything, but simply cut it into large pieces and circles.
Personally, I really like it! Everything is quite simple, beautiful and most importantly delicious! I think we should definitely make a few jars of this beauty.
Marinated broccoli with bell pepper
This variety of cabbage has increasingly begun to appear on our tables. Some have just begun to take a closer look at this vegetable, while others have already tried many dishes and appreciated the taste, in addition to the enormous benefits of this product. Have you ever tried pickled broccoli? If not, then it's time to make them!
What you will need:
- Broccoli - 0.5 kilograms
- Granulated sugar - 1 teaspoon
- Large carrot - 1 piece
- Coarse salt - 1.5 tablespoons
- Water - 300 milliliters
- Vegetable oil - 50 milliliters
- Vinegar - 30 milliliters
- Ground black and red pepper
- Garlic cloves - 4 pieces
- Bell pepper - 2 pieces
- Coriander - 1 teaspoon
- 0.5 liter jars
Preparation:
1. Divide the broccoli into segments, keep it in warm salted water so that bugs, if any, float to the surface from the inflorescences, drain it into water and lower the cabbage into boiling water for a couple of minutes, and then rinse with cold water. With this manipulation, the broccoli will acquire a beautiful, rich color.
2. Peel the pepper from seeds and cut it as you like, into strips, cubes or circles.
To make the salad brighter and more beautiful, take peppers of different colors.
3. Grate the carrots using a “Korean grater.” Now there are many varieties of this grater, some are very convenient. Well, if you have such an assistant as a food processor, then cutting carrots like this will be a breeze for you.
4. Pass the garlic through a press, or chop it very finely.
5. Now mix all our chopped and grated vegetables well with salt, pepper and sugar in a large bowl or saucepan. Then add oil, vinegar, water and mix everything again. Leave to marinate for three hours.
6. Place our salad in sterilized jars so that about one centimeter of liquid is obtained on top and cover with lids.
5. Place the jars in a wide bowl with warm water and boil for twenty minutes, that is, sterilize them. We take it out, screw the lids all the way and turn the jars upside down. Covering with a blanket won't hurt either. We leave them in this position for a day, then put them away for winter storage.
How to pickle early cabbage with vinegar at home
What to do if you urgently want young pickled cabbage? There is also a recipe with a very tasty marinade, and most importantly, everything is done quickly and simply.
We will need:
- Young white cabbage - 3 kilograms
- Large carrots - 4 pieces
- Red bell pepper - 3 pieces
- Garlic cloves - 4-5 pieces
- Fresh dill and parsley - to taste
- Drinking water - 1 liter
- Table salt - 2 tablespoons
- Sugar - 2 tablespoons
- Nine percent vinegar - 0.5 liters
- Vegetable oil - 0.5 liters
1. We start by removing the top, green leaves and wide veins from the cabbage. Cut into thin strips. Chop the greens.
2. Peel the carrots, scald them with boiling water and grate them on a coarse grater.
3. Remove the seeds from the sweet peppers and cut them into small cubes.
5. Mix all the prepared vegetables in a large enamel basin or pan. Squeeze the garlic cloves there through a press.
6. In a separate pan, mix all the brine components and bring to a boil. Then pour this aromatic marinade over the vegetables and mix. Place in jars and put on plastic lids. We leave it in this form in the kitchen for a day, and then put it in the refrigerator. Bon appetit!
We have filled our cellar with these delicious recipes for pickled cabbage, please note, of different types. Now we have cabbage salads for all occasions: for feasts, for baking, for soups and salads. As they say, a feast for the whole world!
Let's stock up on our healthy foods. So as not to depend on supermarkets and chemical, store-bought food. Thank you to everyone who pickled cabbage with me today!
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