10 recipes crunchy pickled cabbage, including winter
Educational Program Food / / December 19, 2019
For canning cabbage for winter use sterilized jars and lids.
1. Quick pickled cabbage with carrots
Ingredients
- 1 kg of cabbage;
- 1-2 carrots;
- 3-4 cloves of garlic;
- 500 ml of water;
- 1 tablespoon salt;
- 50 ml of vegetable oil;
- 50 ml of vinegar 9%;
- 3-4 tablespoons of sugar.
preparation
Chop the cabbage. Carrots grate on a coarse grater or shredder, chop the garlic. Put in a bowl and mix, but does not wrinkle.
The pot add water and salt. Bring to a boil, add the butter and remove from heat. Pour the vinegar and pour sugar. Stir.
Pour the marinade cabbage. Cover the plate and press down the press, for example a water jar. Leave to marinate at room temperature.
Try the dish can be 3-4 hours and 6-7 hours, the taste will be even richer. Keep finished pickled cabbage in the refrigerator for no more than a couple of weeks.
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2. Pickled cabbage with beets "Pelyustka"
Ingredients
- 1½-2 kg cabbage;
- 1 beets;
- 8-10 cloves of garlic;
- 10-15 peas black pepper;
- 5 bay leaves;
- 1 liter water;
- 2 tablespoons of salt;
- 150 g of sugar;
- 150 ml of vinegar 9%;
- 100 ml of vegetable oil.
preparation
Cabbage cut into large pieces, beet - straws. Garlic, divide into halves or quarters. Place all the layers together with peppercorns and Lavrushka in a deep bowl or saucepan.
In another bowl add water and dissolve therein the salt and sugar. Add the vinegar and oil. Bring to the boil over medium heat.
Pour the hot marinade cabbage. Top cover plate and press down the press, for example a water jar. Let cool in the heat, and then place in the refrigerator.
there is a salad can a day. And if you shift into the jar in a cool place it will be stored for 2-3 months.
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3. Pickled cabbage with curry
Ingredients
- 1 kg of cabbage;
- 3 teaspoons of salt;
- ½ teaspoon ground black pepper;
- 1 tablespoon sugar;
- 2 tea spoons curry;
- 50 ml of vinegar 9%;
- 50 ml of vegetable oil.
preparation
Cabbage shred or cut into small cubes. Season with salt, add pepper, sugar and curry. Mix and leave for 1 hour at room temperature.
Add the vinegar with oil and stir again. Put in a bowl, cover with a plate and place on top of the weighting agent, such as a container of water. On day leave at room temperature. After transfer to a jar and store no more than two or three weeks in the refrigerator.
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4. Pickled cabbage with mustard
Ingredients
- 3 kg of cabbage;
- 3 onions;
- 3 carrots;
- 250 ml of vegetable oil;
- 200 ml of vinegar 9%;
- 1½ tablespoon salt;
- 180 g of sugar;
- 1 tablespoon mustard.
preparation
Chop the cabbage. Onions cut into rings quarters. Carrots grate on a coarse grater. Mix all the vegetables in a large bowl.
In a saucepan pour oil and vinegar, season with salt, add the sugar and mustard. Bring to the boil over medium heat and boil for 5 minutes.
Pour the hot marinade over the vegetables. Mix, cover with a lid and let it sit for 2 hours at room temperature. During this time, mix a couple of times.
Put the dish in a jar, cover and leave in the refrigerator. A few days later, you can try. A stored pickled cabbage will be a month and a half.
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5. Pickled cabbage with honey and cranberries
Ingredients
- 2 kg of cabbage;
- 400 g of carrots;
- 350 g of cranberries;
- 1 liter water;
- 50 g salt;
- 100 ml of 6% apple vinegar;
- 100 g honey.
preparation
Chop the cabbage. Carrots grate on medium or large grater. Vegetables with cranberries add up in a deep bowl and mix.
In boiling water add salt, vinegar and honey. Again bring to a boil, remove from heat and cool slightly.
Pour the cabbage, carrots and a cranberry marinade. Press down on top of the plate and put a small weight, such as a container with water. Leave for a day at room temperature. After transfer to a jar and store it for no longer than a month in the refrigerator.
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6. Pickled cabbage c celery and dill
Ingredients
- 1 kg of cabbage;
- 1 beets;
- 7-10 cloves of garlic;
- 1 small bunch of celery;
- 1 small bunch of dill;
- 500-600 ml of water;
- 1 tablespoon salt;
- 90 g of sugar;
- 8-10 peas of black pepper;
- 8-10 peas allspice;
- 1-2 bay leaves;
- 125 ml of vinegar of 6%.
preparation
Cabbage cut large slices (as melon or watermelon), Beet - thin slices. Garlic, divide into halves.
In a deep bowl or saucepan stacked layers of cabbage, celery and dill sprigs, beets and garlic cloves. Repeat a couple of times in the same order. Avoid tight ram.
Boil water and add it into the salt, sugar, black and sweet peppers and lavrushku. Add the vinegar and cook for a few minutes.
Pour the hot marinade cabbage (vegetables should be completely covered). Leave under a cover at room temperature for 3 days. Ready meal spread out on the banks and store in refrigerator or other cool place for about 3 months.
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7. Simple pickled cabbage in winter
Ingredients
- 1 500-1 600 g of cabbage;
- 2-3 cloves of garlic;
- 5-7 pea black pepper;
- 1-2 bay leaves;
- Salt 40 g;
- 20g of sugar;
- 500 ml of boiling water or more;
- 5 ml of 70% vinegar.
preparation
Chop the cabbage.
At the bottom of the banks put garlic, Peppercorns and lavrushku. Place on top of the cabbage and tamp. Sprinkle salt and sugar. Pour boiling water over the top and to add vinegar essence. Roll up the cover, wrap up in a blanket or a blanket and leave to cool in the heat. After the store in a cool place.
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8. Pickled cabbage with bell peppers in the winter
Ingredients
- 5 kg of cabbage;
- 1 kg of carrots;
- 1 kg of onion;
- 1300 g of pepper;
- 1-2 acute pepper;
- 1 small bunch of dill;
- 4 tablespoons of salt;
- 350 g of sugar;
- 500 ml of vegetable oil;
- 150 ml of vinegar 9%;
- 1200 ml of water.
preparation
Chop the cabbage. Carrots grate on a coarse grater or shredder. Onions cut into quarters rings bell pepper - strips, sharp - circles. Chop the greens.
For green vegetables and add salt, sugar, oil, vinegar and water. Leave for 3 hours at room temperature, periodically stir. Arrange for banks, pressing down firmly. Top, pour the remaining marinade.
Cover the jar. Put in a pan, the bottom of which the napkin. Pour warm water. Bring to a boil over medium heat and leave to boil for 30-35 minutes. After roll up lids and cool under a blanket or duvet. Store in a cool place.
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9. Pickled cabbage with apples for the winter
Ingredients
- 400 g of cabbage;
- 200 g of carrots;
- 200 g of apple;
- 500 ml of water;
- 2 teaspoons of salt;
- 3 teaspoons of sugar;
- ½ teaspoon of citric acid.
preparation
Chop the cabbage. carrots and apples rub on a coarse grater. Mix and place in a jar.
The pot boil water with salt, sugar and citric acid.
The jar pour the hot marinade and cover with lid. Put in a pan, the bottom of which lay a napkin. Pour warm water, boil for 15 minutes on medium heat. Roll up the lid and wrap to cool. Then transfer to a cool place for storage.
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10. Pickled cabbage with soy sauce, herbs and coriander for the winter
Ingredients
- 1 kg of cabbage;
- 1 teaspoon salt;
- 200 g of carrots;
- 200 g of pepper;
- 1 small hot pepper;
- 2 garlic cloves;
- 4 tablespoons of soy sauce;
- 2 table vinegar 9%;
- 2 teaspoons coriander;
- 3-5 sprigs of parsley.
preparation
Chop the cabbage and a little salt with your hands and remember.
Carrot rub on a coarse grater. Sweet pepper cut into thin strips, spicy and garlic - grind. Mix everything with cabbage, pour soy sauce and vinegar. Sprinkle with coriander with parsley and stir.
Cover with a lid and leave in a cool place. After 1 day of pickled cabbage is ready. Put it in a jar. You can store all winter in a refrigerator or a cold cellar.
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