Amazing Pickled Sweet and Sour Cabbage: Step by Step Recipes

The lack of vitamin C and other vital compounds in the winter is replenished not only by fresh vegetables and fruits, but also by pickled cabbage. Its preparation does not require any special culinary training. It is important to prepare the ingredients correctly and follow the recipe directions.

What ingredients will be needed to make sweet and sour cabbage

Experienced housewives begin their choice with the main ingredient - white cabbage.

Late varieties and hybrids are ideal... Here are some of them:

• Russian - Amager 611, Kharkov winter, Moscow late, Winter 1474, Midor F1;
• Dutch - Aggressor F1, Megaton F1, Parel F1, Mirror F1, Bronco F1, Pharaoh F1, Atria F1;
• French - Centurion F1, Brigadier F1.

To make real sweet and sour cabbage, it is important choose the "right" salt - food (cooking) medium or coarse grinding. It contains many different impurities. Therefore, after preparing the marinade, it is filtered through cheesecloth or a fine sieve.

Sea salt lovers use their own ingredient. However, refined salt contains a minimum of beneficial trace elements. If you are not embarrassed by a "dirty" but useful product, then its use during conservation is quite acceptable. Sea salt is taken in half.

Carrots are recommended in late varieties... It contains more vitamins and minerals. It is distinguished by its bright color, more juicy and strong.

When choosing vegetables, pay attention to their appearance.... Take fresh food without signs of rotting and foreign smell.

Use a variety of herbs and spices to suit your taste... Allergic reactions of family members to this or that ingredient are taken into account.

Choosing a capacity

During cooking use enamel basins, pots... Take whole containers, no scratches or chips.

Attention! They do not use aluminum pots or basins even at the stage of kneading vegetables.

Glass jars serve as a convenient container... Different in volume, in the way of closing, they are practical and versatile.

Plastic containers are considered cheap... Pickled, pickled products in stores are sold in them. The shelf life of such blanks is short.

The best step-by-step recipes for sweet and sour cabbage for the winter

Cooking delicious pickled cabbage does not take long if the amount of pickle is small and the amount of ingredients is minimal.

Experienced housewives offer simple recipes for pickled sweet and sour cabbage.

With bell pepper

Ingredients:

• cabbage - 3 kg;
• bell pepper - 4 pcs.;
• large carrots - 2 pcs.;
• hot pepper - 0.5 pod;
• garlic - 6 large cloves;
• ground coriander - 0.5 tsp;
• peppercorns - 6 pcs.;
• bay leaf - 3 pcs.

Marinade:

• filtered water - 1 liter;
• vinegar 9% - 0.5 tbsp.;
• sugar - 100 g;
• coarse salt - 50 g

Step-by-step instruction:

1. The top leaves are removed from the cabbage. Cut into two parts, remove the stump.
2. Finely chopped.
3. Carrots are washed, peeled, chopped on a coarse grater.
4. Wash sweet peppers, remove seeds, stalk. Cut into half rings.
5. The garlic cloves are peeled. Finely chop or grind.
6. Hot peppers are washed, seeds and stalk are removed. Finely chop half of the pepper.
7. All vegetables with spices are mixed in a large container.
8. A marinade is prepared in a saucepan: salt and sugar are poured into boiling water. Remove from the stove, add vinegar.
9. Vegetable mass with spices is poured with hot marinade.
10. They put a load on top.
11. The workpiece is pickled for a day.

The finished snack is transferred to clean, dry glass jars. Put away for storage in the refrigerator.

Check out other recipes:

The best recipes for pickled cabbage with horseradish

How to prepare sauerkraut with honey for the winter

Instant Vinegar Free

Pouring with hot brine helps the cabbage to marinate quickly. The marinated product is ready in a few hours.

Ingredients per 1 L can:

• white cabbage - 500 g;
• medium-sized carrots - 1 pc.

Brine:

• water - 0.5 l;
• coarse food salt - 30 g;
• sugar - 20 g

Step-by-step instruction:

1. Take a small fork, remove the top green leaves. Finely chopped.
2. Carrots are washed, peeled. Grind on a coarse grater or cut into thin strips.
3. Place vegetables in a wide, shallow container.
4. Pour 15 g of salt. Knead until juice is formed.
5. In another container, brine is prepared: the remains of salt and sugar are poured into cold water. Bring to a boil.
6. Vegetables are poured with hot brine. Salt impurities remain at the bottom of the brine pot. To prevent them from getting into the cabbage, use gauze.
7. They put the load.
8. Insist 6-7 hours at room temperature.
9. The next 18-17 hours the workpiece is salted in the refrigerator.
10. After a day, the cabbage is transferred to clean jars. Store in the refrigerator.

With beets in Gurian style

Ingredients:

• cabbage - 1 kg;
• small beets - 3 pcs.;
• medium-sized carrots - 2 pcs.;
• garlic - 1 large head;
• vegetable oil - 40 ml;
• sugar - 80 g;
• coarse salt - 25 g;
• bay leaf - 2 pcs.;
• vinegar 9% - 50 ml;
• water - 1 l.

Step-by-step instruction:

1. White cabbage forks are cleaned of the upper leaves. Finely chopped.
2. Spread in a deep container, pour 12 g of salt.
3. Crush. Leave for 2-3 hours to form juice.
4. Carrots are washed, peeled, chopped on a coarse grater.
5. Beets are washed, boiled until tender. Peel, cut into strips.
6. Layers are placed in an enameled container: beets, ½ head of finely chopped garlic with one bay leaf, cabbage, carrots. The layers are repeated in the same sequence.
7. The marinade is boiled: the remaining salt and sugar are poured into boiling water. Turn off the heat, add vinegar.
8. Allow the marinade to cool slightly.
9. After a few minutes, pour the vegetables.
10. Pickles are taken out in the cold.

After 12 hours, sweet and sour cabbage is ready in Gurian style!

Spicy with ginger

Spices help to prepare an unusual snack. They add aroma, change the taste and smell of any dish. They extend shelf life and help the body absorb food better.

Pickled cabbage with ginger has a spicy taste... One of the main properties of this spice is to increase and strengthen the immune system. The use of this ingredient in pickling makes cabbage even more useful and valuable for the body.

Ingredients:

• forks - 2 kg;
• large carrots - 1 pc .;
• sweet pepper - 1 pc.;
• ginger - 70 g;
• garlic - 3-4 cloves.

Marinade:

• water - 1.5 l;
• coarse salt - 70 g;
• sugar - 125 g;
• vegetable oil - 5 tbsp. l;
• ground black pepper - 1/2 tsp;
• bay leaf - 2 pcs.;
• apple cider vinegar - 150 ml.

Step-by-step instruction:

1. The forks are cleaned of the upper leaves. Shred into thin strips.
2. Carrots are washed, peeled, cut into thin strips.
3. Wash sweet peppers, remove seeds, stalk. Cut into long strips.
4. The garlic cloves are peeled. Cut into circles.
5. Peel the ginger. Cut into thin slices.
6. The chopped ingredients are mixed in a container.
7. Prepare the marinade: add salt, sugar, bay leaf, black pepper to boiling water. Boil for 5-6 minutes. Remove from the stove, remove the bay leaf, add vinegar.
8. Pour the vegetable mixture with hot marinade.
9. They put the load. The vegetables should be kept under the brine.
10. The workpiece stands at room temperature until it cools completely.
11. The cooled pickles are removed for a day in the refrigerator.
12. For further storage, vegetables are transferred to clean, dry glass jars.

Read also:

The best recipes for harvesting cabbage in tomato juice for the winter

The best recipes for sauerkraut with dill and its seeds

Pickled cabbage with carrots and garlic

The recipe is interesting in that the cabbage pieces are pre-stewed.

Ingredients:

• small forks - 1-1.5 kg;
• medium-sized carrots - 2 pcs.;
• garlic - 3-4 medium cloves;
• cumin - 1/2 tsp.

Marinade:

• water - 1 l;
• sugar - 75 g;
• coarse food salt - 50 g;
• apple cider vinegar 6% - 150 ml;
• peppercorns - 4-5 pcs.;
• vegetable oil - 0.5 tbsp.

Step-by-step instruction:

1. The top leaves are removed from the fork. Cut into 4 parts together with the stump.
2. Pieces are put into boiling water. Stew over low heat for 10 minutes.
3. The stewed parts are removed with a slotted spoon and placed in a container with cold water. The water is changed every time it becomes warm. The pieces cool quickly.
4. The garlic is peeled, passed through a press.
5. Carrots are washed, peeled, cut into thin strips.
6. The marinade is boiled: salt, sugar, peppercorns are put in boiling water. Add vegetable oil, carrots. Boil for 5 minutes. Remove from the stove, add vinegar.
7. Cold stewed cabbage pieces are placed in a container. Sprinkle with caraway seeds, add garlic mass.
8. Pour in carrot marinade.
9. If necessary, put a load - the marinade must completely cover the pieces.
10. The workpiece stands at room temperature until it cools completely.
11. Put in the refrigerator for a day to complete the marinating process.
12. For further storage, the pieces are transferred to glass jars, filled with the same marinade.

When serving, the pieces are cut into smaller pieces. Sprinkle with marinade or vegetable oil, sprinkle with herbs.

With vegetables and apples

Proportions for two small 0.5 liter cans. Take small forks.

Ingredients:

• cabbage - 1 kg;
• medium-sized carrots - 2-3 pcs.;
• sweet red pepper - 2-3 pcs.;
• sweet and sour apples - 2-3 pcs.;
• garlic - 5-6 large cloves;
• hot pepper - ½ pod.

Marinade:

• water - 1l;
• coarse salt - 50 g;
• sugar - 75 g;
• apple cider vinegar 6% - 50 ml;
• peppercorns - 8 pcs.;
• allspice - 3 pcs.;
• bay leaf - 2 pcs.;
• cloves - 3 pcs.

Step-by-step instruction:

1. The top leaves are removed from the cabbage. Cut the head of cabbage into 4 parts. The stump is carefully cut.
2. Each piece is cut into two more halves. Better across so that the leaves do not crumble.
3. Wash sweet peppers, remove the stalk and seeds. Cut into 8 long strips.
4. Half of the hot pepper is cut into strips.
5. Carrots are washed, peeled, cut into 0.5 mm thick circles.
6. The garlic cloves are peeled. Cut into thin plates.
7. Vegetables are placed in a large container: cabbage, garlic, carrots, sweet, hot peppers, garlic. Repeat the sequence.
8. Apples are washed, cored. Cut into slices. This is done before pouring the marinade so that the apples do not oxidize.
9. The marinade is cooked: all the ingredients are put in boiling water, except for vinegar. Boil for 5-6 minutes. Remove from heat, add vinegar. Bring to a boil.
10. The bay leaves are removed. Apples cut into slices are laid.
11. Pour vegetables with boiling marinade.
12. Cover with a flat plate so that all vegetables are marinated.
13. At room temperature, the workpiece stands until it cools completely.
14. To complete the process, the pickles are stored in the refrigerator for 2 days.
15. After 48 hours, the vegetables are transferred to clean, dry glass jars, poured with the same marinade.
16. Store the snack in the refrigerator.

Features and shelf life

Pickled cabbage with various additives in the form of other vegetables, fruits, spices can be stored for up to 8 months.

The shelf life depends:

1. From keeping the proportions when cooking. Excess or lack of salt, sugar, vinegar lead to a change in the concentration of the marinade. The workpiece spoils ahead of time.
2. From the cooking method. Vinegar-added snacks last longer.
3. From the container in which the pickles are stored. Clean sterilized glass jars with a tight lid reliably protect the workpiece from the penetration of microbes.
4. From storage location. The optimum temperature should be from 0 ° С to + 3 ° С, air humidity from 90% to 95%. These conditions are met when storing blanks in the refrigerator, in the cellar.

Conclusion

Delicious pickled sweet and sour cabbage is prepared in many ways. The time depends on the number of ingredients in the recipe, the cooking method, and the future volume. Cabbage stewed with hot marinade is pickled faster. It is convenient and practical to store workpieces in glass jars, in the refrigerator.