Sauerkraut requires special storage conditions and a long fermentation period. But a pickled vegetable, crispy and sour, cooks faster, including in a hurry, and the product is more unpretentious in storage. There are several secrets to marinating a white cabbage product and combining it with different ingredients.
Pickled cabbage during the cooking process does not need to be sealed in jars, but simply put everything in containers. And it will be suitable for consumption in just a day. Also, unlike sauerkraut, the product is perfectly stored without sterilization in a cool temperature for more than a month. And not a gram loses its excellent taste, crunchiness, and most importantly - benefits.
Even a beginner can handle the simplest step-by-step pickling method, but more complicated recipes, such as cabbage with beets and carrots or gingerbread, are feasible if a number of nuances are observed.
Classic cabbage marinated with carrots and garlic
Structure:
- head of cabbage - 1pc. (1.8 kg);
- medium-sized carrots - 1 pc.;
- garlic - 5 teeth;
- water - 900 ml;
- salt - 30 g;
- sugar - 45 g;
- pepper mountains. - 15 pcs.;
- dried clove buds - 5 pcs.;
- laurel leaves. - 3 pcs.;
- acetic acid 6% or 9% - 150 or 90 ml.
Step-by-step cooking process:
- For a crunchy and tender snack, the forks should be firm and firm. Chop the cabbage into very thin slices with a sharp knife. You can use a cabbage grater or a combine with a special attachment.
- Wash and peel the carrots, grate on a fine grater. Combine with cabbage in a basin, try not to crush.
- The marinade is made from hot boiling water mixed with all the spices. No need to add vinegar while the cabbage marinade is boiling.
- Peel the garlic cloves from the husk and chop into small cubes. Add it to the slightly cooled marinade, and then add vinegar there.
- Remove lavrushka. Pour almost hot water into a bowl of cabbage and stir. Leave until everything cools down. Stir the ingredients from time to time.
- Distribute in jars, top up with prepared cabbage marinade. From above, between the border of the neck and the surface of the cabbage, leave 2-3 cm each. Put in the refrigerator and forget about the product for 2-3 days. In principle, the snack can be eaten the very next day, however, it will acquire the most correct taste (sweet-salty, tender and juicy) on the 3rd day.
- When serving, pour the appetizer with aromatic vegetable oil. And if you add fresh chopped onions or chopped greens, you get a full-fledged autumn salad.
Cabbage with peppers and carrots
This is one of the quickest ways to cook sour cabbage. It is ready for use in just 24 hours.
Structure:
- cabbage head - 1 pc. weighing about 1.8 kg;
- medium carrots - 1 pc.;
- sweet pepper - 1 pc.;
- large cucumber - 1 pc.;
- water - 1 l;
- salt - 20 g;
- granulated sugar - 50 g;
- vinegar 70% - 7 ml.
Pickling recipe step by step:
- Peel and chop the cabbage into thin strips.
- Peel the washed carrots and chop them together with the cucumber on a narrow grater. At the exit, you should get a straw.
- Wash the bell pepper, peel it and cut into small shavings.
- Combine all chopped vegetables in a deep enamel saucepan, but do not press, so that juice does not begin to form.
- Wash and disinfect a couple of 2-liter cans with boiling water. Fill them almost completely with the vegetable mixture.
- The marinade is cooked very quickly. Add sugar and salt to boiling water, pour in vinegar.
- Pour all this, while hot, to the cabbage and, closing the jars, leave to cool. Remove to a cool place, take a sample in the morning. The product is ready to use. You can store it for about a month.
Gurian beetroot
Raspberry-colored cabbage not only has an excellent sweetish beet taste, but also looks incredibly beautiful and presentable. She has a rather long shelf life - two months. She prepares quickly.
Structure:
- head of cabbage - 1 pc. weighing about 1.7-2 kg;
- large carrots - 1 pc.;
- medium beets - 1 pc. (about 350 g);
- garlic - 8 teeth.;
- hot red pepper - 1 pc. (can be replaced with ground);
- water - 1 l;
- salt - 30 g;
- granulated sugar - 150 g
- natural apple cider vinegar 6% - 180 ml;
- pepper mountains. - 10 pieces.;
- laurel. sheet - 5 pcs.;
- rast. oil - 100 ml.
Step by step recipe:
- Beautifully cut the entire cabbage forks into squares of the same size 5 by 5 cm. To prepare according to this recipe, the cabbage head must be dense, without sluggish upper leaves.
- Wash raw beets with carrots thoroughly to remove dirt and peel, chop on the coarsest grater.
- Remove scales from the heads of garlic and chop it into large crumbs.
- Rinse and peel the pepper, chop into thin rings.
- Pour all prepared ingredients into a deep container and mix with your hands, without crushing.
- Boil water, mix it with salt and sugar, pepper and toss the bay leaf. After 8 minutes from the beginning of boiling, remove the lavrushka and pour in the vinegar, followed by the oil.
- Pour boiling liquid into a bowl over the vegetables and close with a wide lid, press down on top with a load so that the brine rises above the lid, and the cabbage thickens inside the bowl.
- Allow to cool naturally and place in a cool place for 5 days.
- The festive snack is ready, it can be laid out in containers or jars and put in the refrigerator, it can be stored for up to two months.
Gingerbread with carrots
A rare way to create spicy pickled cabbage at home, the taste of which even the most sophisticated gourmet will not resist.
Structure:
- head of cabbage - 1 pc. weighing up to 2.1 kg;
- large carrots - 1 pc.;
- sweet pepper - 1 pc.;
- fresh ginger root - 80 g;
- garlic - 6 teeth.;
- water - 1, 4 l;
- salt - 30 g;
- sugar - 80 g;
- rast. oil - 70 ml;
- black pepper - 10 g;
- laurel. sheet - 4 pcs.;
- natural apple cider vinegar 6% - 200 ml;
Step by step cooking:
- Grate cabbage on a special grater with straws.
- Chop the carrots on a coarse grater. Chop the pepper. Chop the garlic too.
- Remove the peel from the root of the ginger and cut it into flat slices.
- Mix all the vegetables and leave to wait for the dressing.
- Pour all the remaining ingredients into boiling water, add vinegar only 7 minutes later, after the bay leaf has been removed.
- Pour boiling water into the cabbage and press down with a lid under pressure.
- Let the brine cool and refrigerate for a day. You can store it for 1 month. To use in writing - the very next day!
Pickled kryzhavka - Ukrainian cabbage with carrots
"Kryzhavka" is translated from Ukrainian as "cross-shaped", since "kryzh" means "cross". Hence, it is clear that cabbage forks must be cut into only four parts - crosswise, so that it corresponds to the recipe.
Structure:
- small cabbage head - 2 pcs. 700-900 g each;
- large carrots - 2 pcs.;
- bulgarian pepper - 1 pc.;
- garlic - 7 teeth;
- cumin - 10 g;
- water - 1, 2 l;
- sugar - 60 g;
- salt - 35 g;
- apple cider vinegar 6% - 140 ml;
- pepper - 15 g;
- rast. oil - 100 ml.
Step-by-step recipe:
- Peel the head of cabbage from the upper leaves, cut it crosswise into 4 parts, do not remove the core.
- Bring the water to a boil and immerse the prepared cabbage in it for 8 minutes.
- Transfer the cabbage to ice water, change the water a couple of times so that the kryzhavka cools down faster.
- Peel and grind the garlic from the husk.
- Wash and grate the carrots. Wash, peel and chop the pepper.
- For the marinade, add pepper and sugar to boiling water, add vinegar after 10 minutes, grow. butter and carrots. And remove from the fire.
- Put the cabbage itself in a basin or pan, cover it with caraway seeds and garlic. Pour in hot marinade.
- Close with a lid / plate and install the press.
- Wait until the drenched cabbage has cooled down and send it cool.
- After a day, pickled vegetables can be tasted by cutting it into small pieces.
Crispy cabbage with carrots and apples
Structure:
- large head of cabbage - 1 pc. weighing about 2 kg;
- medium carrots - 5 pcs.;
- bell pepper - 5 pcs.;
- apples - 5 pcs.;
- garlic - 6 teeth.;
- red chili pepper - 1 pc.;
- water - 1, 8 l;
- salt - 70 g;
- granulated sugar - 130 g;
- vinegar 6% - 140 ml;
- pepper mountains.- 25 pcs.;
- cloves - 8 pcs.;
- laurel. sheet - 5 pcs.
Steps for cooking cabbage:
- Cut the forks into 8 equal pieces without removing the stump.
- Peel and chop the sweet pepper from the seeds. Hot pepper, too, to get rid of the stalk and seeds, cut into 4 pieces.
- Chop the carrots in equal half rings.
- Peel and chop the garlic cloves with a knife.
- Rinse the apple and divide into 6-8 parts, remove the core.
- Put everything in a large saucepan or arrange in jars. Can be laid out in layers. At the end - apple slices.
- For the marinade, add bulk components to boiling water. After 8 minutes after the start of the boil, pour in the vinegar. And turn off the heating. Remove the lavrushka before pouring the vegetables.
- Cover the bowl or pot with a plate so that nothing floats up. And wait 12 hours until the marinade cools down. Send it to the refrigerator for a couple of days. All components of the dish are delicious.
Cauliflower marinated with carrots
Marinated cauliflower turns out to be pleasantly crispy and spicy. No harshness, but only a tasty and healthy product.
Ingredients:
- cauliflower - 1 kg;
- large carrots - 1 pc.;
- seasoning pepper - 10 g;
- granulated sugar - 15 g;
- laurel. sheet - 2 pcs.;
- water - 700 ml;
- cloves - 5 pcs.;
- salt - 20 g;
- 6% apple cider vinegar - 100 ml;
- a pinch of cinnamon and thyme.
Cooking in stages:
- Rinse the cauliflower, cut off all black crusts from the inflorescences. Divide it into twigs.
- Boil in salted boiling water for no more than 3-4 minutes and arrange in sterilized jars.
- Peel and chop raw carrots into thin slices. Send to cabbage inflorescences laid out in banks.
- Boil the water and add all the spices, salt, bay leaf and sugar to it. After cooking, add vinegar.
- Distribute the marinade, roll up with metal lids. Banks should be placed upside down. Wrap with a warm blanket.
Tricks of the correct pickling
In pickled form, not only white cabbage is tasty, but also other types of vegetables: Beijing, red, and cauliflower. You can experiment with the Brussels variety.
Only dense, tight heads of cabbage are suitable for all recipes. This is the guarantor of the crispness and juiciness of the finished product. You can cut cabbage not only into strips, but also into arbitrary squares or even quarters (if the forks are small).
You can add not only carrots to the marinade, but also apples, peppers, lingonberries, cranberries, cherries, as well as plums and ranetki. It is better to add garlic to pickled cabbage, not onions. The latter has a very pronounced taste that will overpower all other ingredients.
If the bay leaf is not removed from the marinade, then in the process of infusion, the cabbage will acquire bitterness.
Both apple cider vinegar and grape or wine vinegar work well for vegetables. Balsamic vinegar is practically not used for making marinade (due to its cloudy color). Less commonly, lemon or orange juice is used.
All kinds of peas, coriander and cloves are good ingredients. To enhance the flavor, you can add caraway seeds with rosemary, as well as hot chili peppers.
