Pickled cabbage with vinegar is a fast way to make sauerkraut. Pickled cabbage can be stored for up to 30 days in the closet and in the refrigerator for up to 3 months.
Pickled cabbage with garlic and bell pepper - recipe with photo
The indicated amount of ingredients is enough for three 700-gram cans.
Ingredients:
- A kilogram of white cabbage;
- 3 medium carrots (450 grams);
- 2 medium red bell peppers;
- 1 liter of purified water;
- 2 level tablespoons of salt;
- 200 grams of sugar;
- 200 ml of table (9%) vinegar;
- 100 ml of refined sunflower oil;
- 6 cloves of garlic;
- 9 allspice peas;
- 3 black peppercorns;
- 4-5 bay leaves.
How to prepare a delicious pickled cabbage salad in stages:
Boil a liter of water, add salt, vegetable oil, all spices and sugar. Boil for 5 minutes. Remove from heat, pour in vinegar and leave to cool completely.
Chop the cabbage into strips, grate the peeled carrots on a Korean carrot grater to make it oblong. mix in a deep bowl.
Wash the pepper thoroughly, remove all partitions and seeds. Cut the bell pepper into strips and add to the cabbage. Peel the garlic, pass through a press and send there. The addition of garlic makes the pickled cabbage aromatic.
If you like cumin, add a pinch of cumin and stir the vegetables. You do not need to crush and crush them, otherwise the cabbage will not be crispy.
Place a third of the prepared cabbage in a saucepan and tamp it down with your hands. Pour in a third of the brine. Add another third of the cabbage and crush with your hands. Add another third of the brine. Put the last layer of cabbage, tamp and pour in the brine.
Place a flat plate on top and place a three-liter jar on top of it as a weight. Leave it at room temperature for a day and then put it in the refrigerator. After a day in the refrigerator, put the cabbage in the jars, and you can already eat it.
Pickled cabbage with apples
The original recipe. Apples need hard, sweet and sour.
Ingredients:
- 2 kilograms of white cabbage;
- 400 grams of carrots;
- 300 grams of bell pepper;
- 500 grams of apples;
- Head of garlic;
- A pod of red bitter pepper;
- 2 liters of purified water;
- 4 level tablespoons of coarse salt;
- A glass of sugar;
- 6% apple cider vinegar - 180 ml;
- 15 peas of black pepper;
- 5 peas of allspice;
- 6 carnation buds;
- 4 bay leaves.
Preparation:
Cut the cabbage together with the stalk into 8 pieces. Wash the bell pepper thoroughly, cut the stalk and remove the seeds with partitions. Also cut into 8 pieces in long strips. Arm yourself with gloves and place a cellophane bag on a cutting board. Rinse the red hot pepper, cut it in half and remove the seeds. Do not touch it with bare hands to avoid getting burned.
Peel the carrots and cut into circles approximately 3 millimeters thick.
Peel and cut the garlic into slices.
Wash the apples, remove the seeds and cut, like cabbage and pepper, into 8 pieces.
In a large saucepan, first put the cabbage, then the carrots, garlic, peppers, and finally the apples.
Bring the water to a boil, add all the spices, sugar, salt, boil for five minutes, remove the bay leaf and add vinegar. Remove from heat immediately and pour the marinade over the cabbage.
Cover the cabbage with a plate, place a 3-liter jar on top and leave the saucepan with the cabbage on the table. Wait until it cools completely and transfer to the refrigerator. Wait another day and arrange in the jars. Pickled cabbage with apples is completely ready to eat.
Red pickled cabbage with beets
An incredibly beautiful appetizer. Moderately spicy, crispy. Stores for 3 months in the refrigerator.
Ingredients:
- 2 kilograms of cabbage;
- 200 grams of carrots;
- 250 grams of beets;
- 8 cloves of garlic;
- A tablespoon without a slide of red ground pepper;
- Liter of purified water;
- 2 level tablespoons of salt;
- A glass (200 ml) of sugar;
- A glass of apple cider vinegar;
- 8 black peppercorns;
- 4 bay leaves;
- Half a glass of vegetable oil.
How to cook red cabbage:
Wash the cabbage, cut the stalk and remove the top leaves. Slice randomly. It is not necessary to cut into thin strips. It even tastes better when the cabbage is chopped coarsely.
Peel and weigh the beets and carrots. The recipe indicates the proportions of vegetables that have already been peeled. Cut the beets and carrots into rounds. Cut the beetroot circles into 4 pieces.
Peel and cut the garlic into thin slices.
Take a large saucepan and lay the vegetables in alternating layers.
Boil water, add all the spices and oil. Boil for 5 minutes, then add vinegar and bring to a boil again. Remove from heat and pour over cabbage with boiling brine.
Place a flat plate and weight on top of it. Leave the cabbage to cool completely, and then put it in the refrigerator. After 5 days, you can eat it. Such cabbage is stored in jars under nylon lids for 3 months in the refrigerator.
Pickled cabbage with garlic and carrots
It cooks very quickly and turns out to be crispy. Choose a forks that are strong and tight. You can add some caraway seeds if you like.
Ingredients:
- 2 kilograms of white cabbage;
- 150 grams of carrots;
- 4 cloves of garlic.
- 1 liter of purified water;
- 2 level tablespoons of non-iodized salt
- 2 level tablespoons of sugar;
- 4 allspice peas;
- 10 black peppercorns;
- 5 carnation buds;
- 3 bay leaves;
- 100 ml table vinegar (9%).
Step-by-step cooking recipe:
Chop the cabbage into thin strips. The use of a special grater or food processor will significantly save time. If you shred cabbage by hand, keep in mind that the straws must be very thin so that they can quickly marinate.
Peel the carrots and grate them with a Korean carrot grater.
In a deep plastic bowl, combine carrots and cabbage for pickling. Do not wrinkle.
Boil water and add spices. Do not add the garlic or vinegar yet. Let the marinade simmer for 7 minutes. During this time, peel the garlic and cut into slices. After 7 minutes, pour vinegar into the marinade, add garlic and wait until it boils again.
Take out the bay leaf, leave all other spices in the marinade. Pour the hot marinade over the cabbage and mix well. Leave in a plastic container until it cools completely, stirring occasionally with a wooden spatula.
Put the cooled cabbage in jars and refrigerate. She will be ready in a day.
Quick pickled cabbage with cucumber and bell pepper
This is already a full-fledged salad of pickled vegetables. Prepares quickly, you can eat the next day.
Ingredients:
- 2 kilograms of white cabbage;
- 300 grams of carrots;
- 100 grams of red bell pepper;
- 200 grams of cucumbers;
- 1 liter of purified water;
- A tablespoon of coarse salt with a slide;
- 3 tablespoons of sugar;
- Dessert spoon of vinegar essence (70%).
Step-by-step cooking recipe:
Chop the cabbage into thin, long strips. Peel the carrots, remove the seeds and partitions from the pepper, and cut off the "butts" of the cucumber.
Grate the cucumber and carrots on a Korean carrot grater to make long thin strips. Cut the pepper into thin long strips with a sharp knife.
Put the chopped vegetables in a large saucepan, where you can add a liter of brine and mix everything well.
Boil a liter of water, add salt and sugar. Boil for 5 minutes. Remove from heat, add essence and pour boiling brine over chopped vegetables. Stir and leave to cool completely.
Place in clean jars, seal with nylon caps and store in the refrigerator for a month.
Pickled cabbage with ginger
The special value of this amazingly tasty snack is that ginger is added to the cabbage. The calorie content is already low, and the addition of ginger will help get rid of extra pounds by improving metabolism. But you should not get carried away with pickled cabbage, since it contains a large amount of salt, which prevents the excretion of fluid. Everything is good in moderation.
Ingredients:
- 2 kilograms of white cabbage;
- 200 grams of carrots;
- 1 red bell pepper;
- 70 grams of fresh ginger root;
- 5 cloves of garlic;
- 1 liter of purified water;
- 2 level tablespoons of salt;
- 3 level tablespoons of sugar;
- 3 tablespoons of refined vegetable oil;
- Half a teaspoon of ground black pepper;
- 3 bay leaves;
- 100 ml apple cider vinegar (6%).
How to make delicious pickled cabbage at home:
Chop the cabbage into thin strips using a grater or food processor. Peel and grate the carrots for Korean carrots to make beautiful straws. Wash the bell pepper, remove the stalk and seeds, cut into thin strips. Peel the ginger, cut into very thin, translucent rings, and cut the rings into strips.
Peel and cut the garlic into thin slices.
Place all prepared ingredients in a large saucepan and stir by hand. You do not need to crush the cabbage, otherwise it will not crunch.
Add all the marinade ingredients except the vinegar to the boiling water. Boil for 7 minutes. Remove the bay leaf, pour the vinegar and bring to a boil again.
Pour boiling brine over the cabbage.
Place a flat plate on top of the cabbage and place the weight on top. Leave this way until the marinade has cooled completely. Then take the cabbage to the refrigerator, and in a day it will be completely ready for use. Divide into jars and store in the refrigerator for a month.
Helpful hints:
- For pickling, you can use not only white cabbage, but also Peking cabbage, red cabbage, cauliflower.
- If you use red or white cabbage for pickling, pay attention to the forks. It should be tight and dense so that the cabbage is crispy and not sour.
- You can add cranberries, apples, plums, bell peppers, carrots, beets and lingonberries to pickled cabbage.
- It is better to add onions when the cabbage will be served to the table. Season it with unrefined vegetable oil and add some of the onions marinated in vinegar, cut into half rings. Adding onions to cabbage during pickling will significantly reduce its shelf life.
- Cumin can be added to pickled cabbage.
- As a ready-made bouquet of spices, you can take a seasoning for Korean carrots.
- Be sure to get the bay leaves out of the marinade. Before pouring the cabbage. Otherwise there will be bitterness.
- You can add fresh herbs to pickled cabbage. But this should be done after the marinade has completely cooled down.
