Salted cabbage is a great appetizer that goes well with potato, fish, and meat dishes. Soups, salads are prepared on the basis of salted cabbage, and stuffing for pies and pies is made from it.
Salted cabbage in large pieces with beets
When salted in this way, the cabbage turns out to be very juicy and has a beautiful red-purple color. To make pickles, you will need:
- 1 large head of cabbage;
- 2 medium beets;
- 4 liters of water;
- 200 g of salt;
- 200 g of granulated sugar;
- garlic;
- dill;
- horseradish.
Wash and cut the cabbage into large pieces, divide a few garlic cloves into halves, grate fresh horseradish on a coarse grater, cut the beets into large cubes. Combine horseradish, garlic and cabbage in one bowl, remember the vegetables a little with your hands.
Tamp the cabbage and beets into a pickling container. Boil the brine from water, sugar and salt, pour cabbage with it, put oppression on top. Pickles should be at room temperature for two days, then they must be transferred to a cold place.
Salted cabbage with corn
Cabbage prepared according to this recipe turns out to be elastic and at the same time tender. Corn grains give the cabbage brine a pleasant taste and improve the quality of the pickling. For pickles, you will need the following components:
- 2 kg of cabbage;
- 2 ears of corn;
- 2 medium carrots;
- 150 g granulated sugar;
- 3 tbsp. salt;
- 1 liter of water;
- 2-3 peas of black pepper;
- 1 tbsp. vinegar.
Wash the cabbage and cut it into pieces, grate the carrots on a coarse grater, disassemble the corn into grains. Pour water into a saucepan, add salt, sugar and black peppercorns, boil the brine and add vinegar to it. Put cabbage, corn and carrots in layers in a salting container, cover with hot brine. Keep the jar of cabbage for 2 days at room temperature, then put it in the cellar or refrigerator.
Salted cabbage with dill grains
Crispy, aromatic cabbage is obtained by pickling it with dill grains. To do this, you will need:
- 2 heads of cabbage;
- 2 medium carrots;
- 2 tbsp. salt;
- 1 tbsp. dry grains of dill.
Cut the cabbage into thin strips, place in a large bowl and top with salt. Remember the cabbage well with your hands, add the dill and carrots grated on a coarse grater, mix the vegetables. Leave them in the same cup, place the weight on top and put it in a cool place for 3 days. During this time, remove the weight from the cup several times a day, stir the cabbage and put the oppression in place. This must be done so that gases that accumulate at the bottom of the container come out, otherwise the pickles will taste bitter. After 3 days, place the cabbage in the jars and refrigerate.
