Step-by-step instructions on how to properly pickle cabbage with hot peppers: recipe variations

Pickled vegetables are a source of vitamins in winter and a spicy addition to hot dishes. Often, cabbage is harvested in this way - this vegetable is available at any time of the year and contains many useful substances. Fans of hot dishes will like pickled cabbage with hot peppers.

For harvesting, not only white cabbage is used, but also Peking, cauliflower and red cabbage. Each vegetable has its own recipe.

Selection and preparation of cabbage for harvesting

Pickled cabbage all year round... It can be prepared for future use or made just before serving. Indeed, even in winter, this vegetable is sold in stores at a relatively low price.

To get the most delicious cabbage salad, follow the rules for choosing cabbage:

1. If the salad will be served immediately after preparation, it is better to use early or mid-season varieties. They have softer leaves that quickly become saturated with marinade and remain crisp.
2. Late varieties are suitable for harvesting for the winter. They have dense, tough leaves that become tender with prolonged marinating, but do not lose flavor.
3. Heads of cabbage should be free of traces of insects, dark spots, signs of disease.
4. It is better if the heads of cabbage are whole, and not cut. Vendors often prune rotten parts of the plant by selling leftovers. Spores of fungi and bacteria remain on them.
5. All heads of cabbage should be firm and firm to the touch.

When preparing for pickling, any cabbage is washed in a large amount of cold water and peeled from the upper leaves... It is better not to throw the latter away, since in some recipes they are used as a substrate for salad.

Council. Large heads of white cabbage are more profitable to buy than small ones, since they have the same size. Peking cabbage and cauliflower are not affected.

How to properly pickle cabbage with hot peppers

The taste of pickled cabbage is influenced not only by how well the recipe is chosen, but also by the quality of the additional ingredients., and even the dishes in which the snack is prepared. We will consider all the subtleties of making a spicy cabbage salad on the classic recipe.

About additional ingredients

The selection of additional ingredients plays an important role in the preparation for pickling cabbage. After all, they affect the taste and shelf life of the snack.

Salt - an ingredient without which it is impossible to cook cabbage salad. Ordinary rock salt is suitable for preservation and long-term storage. The iodized counterpart will soften the leaves.

With finely ground salt, it is easy to oversalt the dish. It is needed less than usually indicated in recipes.

If the salad is going to be eaten within a few days, iodized salt will do. During this time, she will not have time to ruin the dish.

The pungency of the pepper depends on its variety... Usually, the smaller the fruit, the sharper it is. The second factor affecting the pungency is the presence of seeds. If you peel them off the fruit before use, its taste will be softer.

In most recipes, ordinary table 9% vinegar is added to vegetables.... It is inexpensive, affordable, gives the dish a pleasant sour taste and serves as an excellent preservative. However, it reduces the health of the dish.

Housewives who adhere to proper nutrition replace table vinegar with apple cider or wine. They are not harmful, but their price is higher.

Most recipes contain spices... Various peppers, mustard and coriander grains, anise, garlic, cloves, bay leaves, and berry leaves are combined with cabbage.

Another a common ingredient in pickled cabbage recipes is carrots... The sweeter and juicier it is, the tastier the salad will be.

Attention! In any recipe, you can add additional spices to your taste, change the amount of sugar, salt and the type of vinegar.

Choice of containers

For cooking pickled vegetables enamel and glass containers are suitable... They do not change the taste of food and do not release harmful substances.

The oldest method is pickling vegetables in wooden barrels and buckets... The wood gives the dish a special aroma. The walls of such a container also absorb food odors.

You cannot pickle cabbage in plastic and metal non-enameled containers... When in contact with the marinade, such material enters into chemical reactions, during which harmful compounds are released and the taste changes.

Step-by-step instructions for the classic method

The classic recipe for pickling cabbage with pepper is a win-win. He is liked by all spicy lovers.

Ingredients:

• white cabbage - 5 kg;
• carrots - 600 g;
• garlic - 10 cloves;
• bitter pepper - 4 pcs.;
• water - 2 l;
• salt - 3 tbsp. l .;
• sugar - 6 tbsp. l .;
• vinegar - 1 glass;
• odorless sunflower oil - 0.4 l.

Increase or decrease the amount of sugar, pepper and garlic to taste. In this version, the salad turns out to be sweetish.

How to properly pickle cabbage with hot peppers:

1. The top leaves are removed from the cabbage. The heads of cabbage are cut into 4 parts and peeled from the stump. The leaves are cut into strips 0.5 cm thick.
2. Peel and wash the carrots. Then it is rubbed on a coarse grater or a Korean vegetable grater.
3. Peel the garlic and chop finely with a knife.
4. Pepper is washed and cut into small cubes. Leaving the seeds in will make the dish spicy.
5. Vegetables are mixed in a separate deep container and crumpled to blend the flavors.
6. Vegetables are transferred to a container, where they will be pickled, carefully tamping.
7. The water is brought to a boil, sugar and salt are poured into it. When the ingredients are dissolved, vinegar and vegetable oil are poured into the filling. The mixture is boiled for 1 minute, then cooled to room temperature and poured into vegetables. It is important that the marinade completely covers the vegetable mixture.
8. Cover the salad with a lid on top and set the oppression. Salting continues at room temperature for 2 days.

Ready the salad is laid out in jars and covered with nylon lids... Store it in the refrigerator.

Council.To make the preparation more beautiful, vegetables are placed in layers immediately in a jar, alternating between carrots and cabbage. In this case, the garlic and pepper are divided into 2 parts in advance, one of which is mixed with carrots, and the other with cabbage.

Recipe variations

There are many recipes for delicious pickled cabbage. We offer the most successful of them.

"Like in a store"

It's easy to make coleslaw at home, just like in the store. It cooks quickly and turns out to be tasty and healthy.

Ingredients:

• cabbage - 1 kg;
• carrots - 2 pcs.;
• water - 1 l;
• vinegar essence - 1.5 tsp;
• salt - 3 tsp;
• sugar - 5 tsp;
• garlic - 4 cloves.

It takes only 30 minutes to marinate such a snack. It is ready to serve almost immediately after all the ingredients have been mixed.

Cooking method:

1. Cabbage is washed, peeled from leaves and finely chopped. Then it is poured into a saucepan, water, vinegar essence and salt are added. The mixture is brought to a boil, then quickly turned off and left in the brine until it cools completely.
2. Carrots are washed, peeled, grated for vegetables in Korean and mixed with cabbage.
3. Chopped garlic, sugar and vegetable oil are added to vegetables.

The prepared salad is tasted. Add some more salt and vinegar if necessary.

With different hot peppers

For the preparation of cabbage snacks, not only fresh but also dry ground pepper is used. Various types of this hot seasoning are on display in stores. The most common ground red hot peppers, chili, cayenne pepper.

Ingredients:

• cabbage - 5 kg;
• salt - 5 tbsp. l .;
• carrots - 5 pcs.;
• bay leaf - 5 pcs.;
• allspice - 20 pcs.;
• black pepper - 20 pcs.;
• sugar - 10 tbsp. l .;
• odorless vegetable oil - 2 glasses;
• cloves - 15 pcs.;
• water - 2.5 l;
• vinegar - 1 l;
• ground red hot pepper - 2-3 tsp.

The amount of pepper is varied to taste. The pungency of a seasoning largely depends on its quality.

Method for pickling cabbage with red ground pepper:

1. The heads of cabbage are washed, peeled from the upper leaves and finely chopped. Carrots are washed and grated.
2. Salt and hot red pepper are added to vegetables. The ingredients are crumpled with your hands until the juice comes out.
3. Sugar, cloves, black pepper, allspice, bay leaf are poured into the pan. The ingredients are boiled for 5-7 minutes. Then vinegar and vegetable oil are added to the brine and boiled for another minute.
4. The pouring is poured over the vegetables. Cover the container with the salad and put it in the refrigerator. The snack will be ready for use in 2-3 days.

In Georgian

An appetizer prepared according to this recipe turns out to be not only tasty, but also beautiful. It contains beets, which give the dish a pink color and change the taste.

Ingredients:

• cabbage - 5 kg;
• large carrots - 5 pcs.;
• red beets (vinaigrette) - 4 pcs.;
• garlic - 4 heads;
• hot peppers (for example, chili) - 5 pods;
• water - 4 l;
• sugar - 1.2 cups;
• salt - 1 glass;
• vinegar - 1.5 cups;
• odorless vegetable oil - 1 glass;
• bay leaf - 10 pcs.;
• black peppercorns - 10 pcs.;
• allspice peas - 10 pcs.

This dish is prepared without pepper. Then he gets a more delicate taste.

Cooking method:

1. Peel the cabbage from the top leaves and cut into 4 parts. Cut stubs. The resulting slices are cut into large squares.
2. Beets are peeled and cut into half rings or rings. Carrots are grated for vegetables in Korean.
3. The garlic is peeled and cut into wedges. Pepper is cut into strips or rings.
4. The vegetables are mixed in a bowl where they will be pickled.
5. Water is poured into a saucepan, sugar, salt, black pepper and sweet peas, bay leaf are added. The mixture is boiled for 7 minutes. Then vinegar and oil are poured into the brine and boiled for another 1 minute.
6. The vegetable mixture is poured with cold brine. In a day, the snack is ready to eat.

Ready the salad is laid out in jars and stored in the refrigerator under nylon lids... The beets in this dish are just as tasty as cabbage.

Council. Such pickles can be preserved for the winter. For this, the vegetable mixture is laid out in jars and poured with brine. The salad is sterilized by boiling jars of vegetables in water for 20 minutes. The sterilized snack is rolled up with lids, turned upside down and left to cool completely under a warm blanket.

Kim-chi

Kim-chi is the Korean way of pickling Chinese cabbage. This dish has a spicy taste, so rich that in Beijing it is preferred to use it with unleavened rice.

Ingredients:

• Chinese cabbage - 2 heads of cabbage;
• salt - 400 g;
• water - 4 l;
• chili - 6 pods;
• garlic - 2 heads;
• coriander - 2 tsp;
• sugar - 3 tsp.

Koreans use monosodium glutamate for pickling vegetables. But this is a harmful flavor enhancer that you can do without.

How to cook:

1. Heads of cabbage are washed and cleaned from the upper leaves. Their base is cut off, the cabbage is disassembled into leaves.
2. The leaves are folded into a container, where they will be salted, in layers.
3. Pour salt into cold water. The resulting brine is poured into cabbage leaves. They put oppression on top. In this form, vegetables are left for 12 hours.
4. After this time, the salted leaves are removed from the brine and washed with clean water.
5. Preparing the dressing. In a blender or meat grinder, grind coriander, hot peppers, garlic. Sugar is poured into the resulting mixture.
6. The cabbage leaves are rubbed with the resulting paste. After that, they are placed in a deep container. They put oppression on top.
7. Kim-chi is marinated at room temperature for 2 days. Then it is transferred to the refrigerator.

Take a note:

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Quarters

For pickling cabbage in quarters, choose small heads of cabbage. The optimal weight is no more than 1 kg.

Ingredients:

• cabbage - 2 pcs.;
• carrots - 4 pcs.;
• garlic - 10 cloves;
• coriander seeds - 1 tsp;
• ground hot red pepper - 2 tsp;
• water - 2 l;
• sugar - 6 tbsp. l .;
• salt - 4 tbsp. l .;
• odorless sunflower oil - 1 glass;
• table vinegar - 1 glass;
• black peppercorns - 10 pcs.;
• bay leaf - 6 pcs.

Such cabbage is usually prepared just before consumption. Such pieces are too large for preservation in jars.

How to cook:

1. Each head of cabbage is washed, peeled from the top leaves and cut into 4 pieces.
2. Place the cabbage quarters in a saucepan, add water and boil for 10 minutes. Then immediately transferred to ice water. After the liquid becomes warm, it is changed to ice again.
3. The cabbage is placed in a container where it will be pickled. Garlic is squeezed there.
4. Water is poured into the pan, sugar, salt, bay leaf, peppercorns are poured. The mixture is boiled for 5 minutes, then vinegar and vegetable oil are poured in and boiled for another minute. The brine is turned off, grated carrots, red ground pepper and coriander seeds are poured into it.
5. Cold brine is poured into a container with cabbage. Oppression is installed on top. The snack will be ready for use in 1-2 days.

Pickled cabbage rolls with hot pepper and horseradish

This appetizer is delicious and beautiful. On the festive table, it will take its rightful place and surprise guests. Spicy rolls are easy to preserve in jars for the winter.

Ingredients:

• cabbage - 3 kg;
• horseradish - 0.7 kg;
• hot pepper - 5 large pods;
• water - 4 l;
• sugar - 400 g;
• salt - 120 g;
• coriander seeds - 1 tbsp l .;
• mustard seeds - 1 tbsp. l .;
• vinegar - 600 ml.

The amount of pepper and horseradish is changed at will. If the filling seems too hot, sweet bell peppers are added to it. White cabbage can be replaced with Peking cabbage.

Cooking method:

1. The cabbage head is washed in cold water and disassembled into leaves. The upper ones are removed. The stump is thrown away.
2. The leaves are dipped in boiling water and boiled for 5 minutes.
3. Then they are cut lengthwise into 2-3 pieces. The central coarse vein is removed.
4. Pepper is cleaned of seeds and tails. The horseradish root is peeled from the brown rind. Sharp ingredients are ground in a meat grinder.
5. For each cabbage strip, 0.5 tsp is laid out. spicy mixture. The leaves are folded into rolls and placed in a jar.
6. Prepare the brine. To do this, pour sugar, salt, coriander seeds and mustard into a saucepan with water. The mixture is boiled for 5-7 minutes. Then add vinegar and turn off.
7. Rolls in jars are poured with brine. Then the jars are covered with lids, immersed in cold water up to the shoulders and boiled for 20-30 minutes.

After sterilization, the jars are rolled up with lids, turned upside down and left to cool completely under the covers.

Council. To prevent the rolls from unfolding, they are fixed with toothpicks.

Pickled cauliflower with hot peppers

Cauliflower is a tasty and healthy vegetable that is high in vegetable protein. It is good fresh and canned, combined with paprika.

Ingredients:

• cauliflower - 2 kg;
• hot pepper - 4 pods;
• garlic - 10 cloves;
• salt - 1 tbsp. l .;
• dill and parsley - 1 bunch each;
• vegetable oil - 4 tbsp. l;
• table vinegar - 12 tbsp. l.

Add spices if desired: bay leaf, peppercorns, coriander seeds. The amount of hot pepper is changed according to your own taste.

How they cook:

1. The cabbage is washed and sorted into small inflorescences. The darkened parts are cut off.
2. Greens are washed and finely chopped with a knife. The garlic is peeled and passed through a crusher. The pepper is cut into rings.
3. Peppers with herbs are fried in vegetable oil for 5 minutes in a saucepan. Garlic is added to them and simmer for another 1 minute.
4. Water is poured into the frying, salt is added. All are boiled for 5 minutes.
5. Cabbage is laid out in jars and poured with boiling marinade.

Store the snack in the refrigerator under nylon lids... Some housewives canned it for the winter. In this case, the salad jars are sterilized.

Terms and conditions of storage

Non sterilized snackstored in the refrigerator. It will remain fresh in such conditions for up to a month.

Canned food is placed in the cellar, pantry or basement. They will stay there all winter.

Tips from experienced housewives

There are some secrets of pickling cabbage salad:

1. Work with hot peppers with protective gloves. If it comes into contact with unprotected skin, it will cause severe irritation and even burns.
2. Vinegar can be substituted with lemon juice, citric acid, or aspirin.
3. Some housewives replace white cabbage with red one.

Conclusion

Pickled cabbage is a delicious and healthy snack. Hot peppers are often added to it. This combination gives the dish a spicy taste and aroma. Hot peppers allow salads to last longer.

There are many recipes for such blanks. Every spicy lover will be able to find an option to taste.