A selection of the best recipes for sauerkraut with dill and its seeds

Pickled vegetables are not only a great addition to side dishes and soups, but also a ready-made snack or salad for a festive table. With such canning, a preservative is formed - lactic acid, which retains the benefits and composition of products, gives them a pleasant sweet and sour taste.

Sauerkraut people were engaged 10 centuries ago, but even today housewives often make such a preparation. Dill and its seeds give the cabbage a special piquancy.

Choosing cabbage

The vegetable is bought at the market, in the supermarket or grown in the vegetable garden. In the first case, attention is paid to the marking: the name of the variety, the date of harvest, the region of cultivation. They buy cabbages only from trusted farmers. The cabbage should not lie on the floor or ground. Vegetables are chosen firm and firm.

Important! Mid-season and late varieties and hybrids are suitable for fermentation: Snow White, Wintering, Aggressor and others.

Choose white heads of cabbage with dense leaves without cracks, dark spots, scratches. Specimens with withered leaves are not suitable for fermentation.

Preparation for cooking

Cabbage is cleaned of the upper leaves and stubs, washed under cool running water, wiped dry and chopped with a knife, grater or in a blender. The size of the shredder depends on the recipe. Pieces make the same size so that they are evenly saturated with brine, and the dish itself turns out to be juicy and crispy.

Capacity

For the sourdough, enamel, wooden or glass dishes are chosen. Enamel pots, buckets and basins are convenient because they can hold from 3 to 10 liters of cabbage. In such containers, a vegetable is fermented in large families so that the preparation is enough for the autumn-winter season. Before use, the dishes are washed under running water with soapy water. Scale is removed with salt or soda, complex stains with citric acid.

Wooden dishes look original. Birch tubs or bulky oak barrels are used. The containers are washed with water and bleach, then the powder is washed off with a dishwashing detergent. In barrels, the preparation turns out to be especially piquant: the aroma of the tree permeates the cabbage, and it becomes more crisp. Store the product in a cellar or basement.

Glass jars are lightweight and fit easily into the refrigerator or closet. The containers are disinfected and sterilized, the lids are scalded with boiling water and wiped dry. The jars should not be scratched or cracked, otherwise the cabbage will "explode" or quickly become moldy and spoil.

How to cook cabbage with dill

The classic recipe for sauerkraut with dill and its seeds is distinguished by the availability of ingredients and ease of preparation.

What you need:

• 3 kg of cabbage;
• 80 g of dill seeds;
• 50 g of coarse salt;
• 4 dill umbrellas.

How to cook:

1. The head of cabbage is washed and cleaned from the upper leaves, chopped and placed in a deep basin. Salt and stir with your hands to the vegetable gave juice. Add seeds and umbrellas of dill, mix again.
2. The container is placed under the load in a warm place for 4 days. Once a day, pierce the cabbage with a wooden spoon to release gases.
3. The workpiece is laid out in sterile jars, sealed with nylon or polyethylene lids. Store in the refrigerator. Sprinkle with apple or wine vinegar before serving.

Recipe variations

Housewives experiment and come up with different ways to ferment cabbage with dill. Let's consider the most popular ones.

Express salting

This recipe is suitable for those who do not have free time to make winter pickles.

Ingredient List:

• 2 kg of cabbage;
• 2 carrots;
• 20 g dry dill seeds;
• 40 g of salt;
• 3 cloves of garlic;
• black and allspice to taste;
• 90 g sugar;
• 2 liters of water.

How to cook:

1. The ingredients are washed, cabbage and carrots are peeled and chopped. Stir, add half of salt and sugar, pepper, dill seeds. Tamped into a jar with chopped garlic.
2. Prepare the marinade: add vinegar to the water, the remaining salt and sugar, mix and bring to a boil. Poured into a jar and put under oppression for a day.
3. The product is ready for use in 24 hours.

The peculiarity of the recipe is that the workpiece is stored all winter at room temperature.

Pickled cabbage with dill seeds

Pickled blanks have a piquant taste and aroma. They are served with side dishes: boiled and fried potatoes, rice, barley.

What you need:

• 2 kg of cabbage;
• 2 carrots;
• 120 g dried dill seeds;
• parsley and dill to taste;
• 1 pod of red pepper;
• 150 ml of vegetable oil;
• 80 g sugar;
• 90 g salt;
• 2 liters of water.

Pickling process:

1. The vegetables are washed, the cabbage is cut into small cubes, the carrots are chopped on a medium grater, the red peppers and herbs are chopped. Put everything in an enamel pan and mix.
2. Prepare the marinade: add vegetable oil, sugar and salt to the water. Dill seeds are poured last and everything is brought to a boil. Pour vegetables and leave under oppression for 2 days.
3. They are laid out in jars and put into the refrigerator.

With vinegar

Vinegar prolongs shelf life fermented preparations... As a result, vegetables are spicy and sour.

Ingredient:

• 2.5 kg of cabbage;
• 30 ml vinegar 9%;
• 30 g of dill seeds;
• 1.5 liters of water;
• 80 g sugar;
• 50 g of salt.

How to cook:

1. The head of cabbage is washed, peeled, chopped finely, mixed with salt and left for 2 hours.
2. Water is mixed with salt, sugar and vinegar, boiled. Marinade is poured over cabbage and dill seeds are added. They are kept under oppression for 2 days.
3. Transferred to a jar, stored in a cellar or basement.

Vinegar is added strictly in the amount indicated in the recipe. An excess of the substance will lead to the fact that the snack will be sour; with a shortage, the workpiece will quickly deteriorate.

With carrots and dill

The classic combination of carrots, cabbage and dill will appeal to lovers of Russian cuisine. The appetizer is in harmony with meat and fish dishes, it looks delicious.

For cooking you will need:

• 1 kg of cabbage;
• 3 carrots;
• 1 bunch of fresh dill;
• 20 g of dill seeds;
• cumin and salt to taste;
• 3 bay leaves;
• 5 black peppercorns.

Step by step recipe:

1. Head of cabbage is cleaned of stubs and leaves and coarsely chopped. For convenience, use a blender with a special attachment.
2. Carrots are washed, peeled and chopped on a medium grater. Stir with cabbage in a separate deep container, add salt and caraway seeds. Crumple with hands and leave for 40 minutes.
3. Put bay leaf, black pepper and dill seeds in a jar, on top - vegetables in layers, fresh herbs. The container is placed under oppression for 3 days.
4. Store in a refrigerator or cellar. Before serving, season with olive oil and garnish with fresh parsley.

With cranberries

Pickles with cranberries are a valuable supply of vitamin C. The appetizer looks appetizing: elegant red berries attract the eye.

What you need:

• 1.5 kg of cabbage;
• 50 g cranberries;
• 50 g carrots;
• 10 g of dill seeds;
• 40 g sugar;
• 30 g salt;
• 1 bay leaf;
• ground black pepper to taste.

Starter technology:

1. The cabbage is washed, the upper leaves and stump are removed, the head is cut in half. Chopped into strips and mixed with grated carrots.
2. Cranberries are washed and sorted. Leave only flat copies.
3. Mix vegetables by hand, sprinkle with sugar and salt, dill seeds and pepper. Leave for 30 minutes.
4. A bay leaf is placed in a saucepan at the bottom, the cabbage is tamped in layers, alternating with cranberries. Leave under oppression in a warm place for 2 days, periodically piercing it with a wooden spoon.After that they keep for another 1 day in a cool place, removing the resulting foam.
5. They are laid out in jars and put into the refrigerator.

With apple

The apple gives the dish a pleasant sourness. For salting, red or green varieties are used - they are more juicy and have a pronounced taste.

What you need:

• 1 kg of cabbage;
• 2 apples;
• 20 g of dill seeds;
• 2 bell peppers;
• 1 head of garlic;
• 2 carrots;
• 1 pod of hot pepper;
• 80 g sugar;
• 60 g of salt;
• 1 liter of water;
• 5 allspice peas;
• 10 ml vinegar 9%;
• 3 carnations;
• 3 bay leaves.

Cooking technology:

1. The ingredients are washed, the head of cabbage is cleaned of leaves, and cut into large pieces.
2. Bell peppers are washed, dried, peeled from the stalk and seeds, cut into pieces. Bitter is ground.
3. The carrots and garlic are chopped on a coarse grater, the apples are peeled from seeds and core and cut into slices.
4. Cabbage, carrots, garlic, bell peppers, and an apple are placed in layers in a pan or bucket.
5. Boil water, add salt, sugar and vinegar, dill and cloves. Throw a bay leaf for 2 minutes, then take it out. The resulting brine is poured into the workpiece.
6. Leave for 1.5 days in a warm place, covered with clean gauze. They are laid out in jars and put into the refrigerator.

Terms and conditions of storage

A suitable place for storing workpieces - cellar... It maintains optimal temperature and humidity levels. If there is no cellar, the product is placed in the refrigerator. Recommended temperature - 0 ... + 4 ° С. Lower settings will soften the cabbage and lose its flavor.

The shelf life of the product in the refrigerator or cellar is 1 year, in the pantry is 8 months.

The contents of an open jar are eaten within 5-7 days. The remainder is frozen in a freezer by placing in an airtight bag or container. The frozen product is added to soups or salads.

Attention! Do not store workpieces near a radiator or other heat source.

Tips from experienced housewives

Housewives advise choosing rounded heads of cabbage with flattened ends. This cabbage contains the most sugar, and the leavening occurs evenly. For salting, use coarse salt without additives. Table vinegar is replaced with wine or apple cider vinegar - it is more useful and does not harm the stomach.

Helpful! If the brine becomes cloudy, add sugar to the jar (1 tbsp. L. Per 3 l). It serves as a natural preservative, slows down the deterioration of vegetables.

Several times a day, the resulting foam is removed from the vegetables. The taste and shelf life of the product depends on this. Do this with a wooden spoon or spatula. When the foam stops forming and the brine becomes transparent, the dish is ready.

Conclusion

To marinate salted cabbage for the winter, they choose small elastic heads of cabbage with white leaves. They are distinguished by crunchiness and rich taste. Dill and its seeds give the dish a pleasant aroma and make it more appetizing.

For taste and benefit, bell peppers, apples with sourness, cranberries and carrots are added to the blanks. Additionally, spices and spices are used: bay leaf, cloves, caraway, red and black peppers. Store the workpieces in the refrigerator or basement. Before serving, garnish with fresh herbs and add olive oil.