The most delicious recipes for pickled red cabbage for the winter

Housewives often use red cabbage to prepare fresh salads, include it in stews and various preparations. Pickled snacks from this vegetablethat not only taste good, but also look bright and attractive on the dining table. We offer the most popular recipes for pickled red cabbage for the winter.

Selection and preparation of red cabbage

The taste qualities of pickled blanks from this product depend on the quality of the heads of cabbage used. and their preparation.

Suitable for cooking varieties of red cabbage of lilac, blue and red colors... It is important to choose a variety that blends beautifully with the other ingredients.

For harvesting, mature heads of cabbage of a large size and dense structure are used.... Preference is given to vegetables grown on their own plots - they contain the maximum amount of nutrients.

Reference. For pickling, take medium and late varieties. Early ripe cabbage is not suitable for making snacks for long-term storage.

When choosing a head of cabbage, they pay attention to its quality. Do not use forks affected by pests or rot... These vegetables have a specific bitter taste.

Before canning, the cabbage is cleaned of the ground and washed with running water... Allow to dry naturally, and then remove the top leaves and cut the stalk. Then the vegetable is chopped according to the recipe.

To make the cabbage softer, rub it slightly with a little salt... Instead of this procedure, another method can be used: prepared cabbage is scalded with boiling water for several minutes, as a result of which it becomes crispy and attractive in appearance.

How to pickle properly

Many housewives pickled red cabbage in the classic way... This preparation is used as an independent dish.

To prepare snacks you will need:

• cabbage - 4.5-5 kg;
• water - 1 l;
• 9% vinegar - 60 ml;
• salt and sugar - 2 tbsp each l .;
• garlic - 4-5 cloves;
• medium-sized carrots - 3 pcs.;
• bay leaf - 2-3 pcs.;
• allspice and black pepper to taste.

Marinated in several stages:

1. The cabbage is cut, the stalk is removed and finely chopped.
2. Peel the garlic and carrots and cut them into small pieces.
3. Mix vegetables.
4. Dissolve salt and sugar in water, put spices, bring the composition to a boil and keep on low heat for 2-3 minutes, cool slightly and add vinegar.
5. The vegetable mixture is transferred into prepared clean jars, compacted and poured with marinade.
6. Close with plastic lids.

After cooling completely, the jars are transferred to the refrigerator for storage.

Take a note:

Unusual and delicious recipes for sweet sauerkraut

Simple and delicious recipes for sauerkraut without vinegar

Salting cabbage without brine and features of its storage

Recipe options

There are many ways to make red cabbage snacks... The vegetable is pickled not only independently, but also in combination with other products.

Instant Pickled Red Cabbage

The snack contains a lot of vinegar, so it has a pungent, piquant taste and a long shelf life.

For 2.5 kg of product take:

• 1 large carrot;
• 1 head of garlic;
• 20 ml of vegetable oil;
• 150 ml of 9% vinegar;
• 2 tbsp. l. table salt;
• 2 liters of water.

Prepare as follows:

1. Finely chop the cabbage.
2. Carrots are washed, peeled and chopped on a coarse grater.
3. The peeled garlic is cut into pieces.
4. All components are placed in a large container and mixed.
5. Banks are washed with baking soda solution and sterilized.
6. The vegetable mixture is transferred to prepared containers and compacted.
7. Marinade filling is prepared separately. Dissolve salt and sugar in water, add vegetable oil and spices, bring to a boil and pour in vinegar after removing from heat.
8. They are poured into cans and rolled up with tin lids. Banks are turned upside down and wrapped in a warm blanket.

Chopped coarsely

A marinated product cut into large pieces looks beautiful and appetizing on the table. To prepare a dish for one medium head of cabbage, take:

• salt - 1 tbsp. l .;
• sugar - 1 glass;
• water - 400 ml;
• 9% vinegar - 150 ml;
• spices (cloves, bay leaves, cinnamon, black peppercorns) - to taste.

Pickled according to this recipe:

1. The peeled head of cabbage is cut into small pieces, which are salted and left for 1.5 hours in an enamel bowl.
2. Spices and cabbage are placed in glass jars.
3. Prepare the marinade from the rest of the ingredients, let it boil and pour it into jars.
4. Close with lids and sterilize over low heat for 20-30 minutes.

With apple

The product prepared according to this recipe has a sharp, sweet and sour taste. For 2 kg of cabbage, take 650 g of green apples and 200 g of onions.

For the preparation of marinade pouring use:

• filtered water - 1 l;
• vinegar essence - 1 tbsp. l .;
• bay leaf - 4 pcs.;
• cloves - 3-4 pcs.;
• mustard and coriander - 10 g each;
• salt - 1.5 tbsp. l .;
• sugar - 3 tbsp. l .;
• hot pepper - several pods;
• half a lemon.

Adhere to the following cooking method:

1. The cabbage is shredded.
2. The apples are cored and cut into thin slices. Pour cold water with the addition of lemon juice so that they do not oxidize and darken.
3. Onions and hot peppers are cut in half rings.
4. All ingredients are mixed.
5. Separately prepare a marinade filling from water, salt, sugar and spices. Boil for 3-4 minutes. Pour vinegar at the very end.
6. Put the vegetable mixture into prepared clean jars and pour the marinade. Set to be sterilized for half an hour.
7. They are screwed on with sterile tin lids, turned over and wrapped in warm clothes or a blanket.

With bell pepper

It goes well with sweet peppers purple cabbage. For 1 kg of product and 1 liter of water, take:

• pepper - 1 kg;
• sugar - 1 glass;
• salt - 70 g;
• onions - 150 g;
• dill seeds - 1 tsp.

Preparation:

1. Salt, sugar, dill are added to the shredded cabbage, the mixture is slightly rubbed.
2. The onion is cut into half rings.
3. The pepper is immersed in hot water for 3-4 minutes and the peel is removed. Then remove the core and cut into slices.
4. All ingredients are mixed in a large container and placed in jars. The appetizer is compacted with a crush.
5. The prepared containers with the product are covered with tin lids and set to sterilize for 25 minutes, after which they are finally sealed.

The jars should be cooled upside down under a warm blanket. Store them in a cool place.

Read also:

How to cook sauerkraut with rye flour

Cauliflower salad recipes for the winter in jars

Spicy with beets

To prepare such a snack for 1 kg of product you will need:

• water - 150 ml;
• 9% vinegar - 300 ml;
• medium-sized beets - 1 pc.;
• a few cloves of garlic;
• granulated sugar - 0.5 cups;
• salt - 70 g;
• bay leaf - 2-3 pcs.;
• spices (allspice, paprika, cumin) - to taste.

Marinate the product for the winter in several stages:

1. Shred cabbage and transfer it to an enamel basin.
2. Add spices, salt and chopped garlic.
3. Slightly crumpled with hands.
4. Beets are washed, peeled and chopped on a coarse grater.
5. Combine and mix all ingredients.
6. They are laid out in clean glass jars and sealed with a pusher.
7. Pour boiling water with vinegar added.
8. Cover with metal lids and sterilize for 30 minutes.
9. Roll up the lids.

Store the product in a dark and cool place.

With aspirin

Aspirin in the snack acts as a preservative and preserves the product for a long period.

Attention! It is impossible to use such a blank for people who are contraindicated aspirin.

To prepare the dish you will need enough red cabbage that will fit in a 3 liter jar.

For such a portion, they additionally take:

• sugar and salt - 3 tbsp each l .;
• bay leaf - 2-3 pcs.;
• carrots - 2 pcs.;
• black peppercorns - 5-7 pcs.;
• aspirin - 3 tablets.

Prepare in stages:

1. The cabbage is thinly chopped.
2. Grind the carrots.
3. The ingredients are mixed.
4. Sugar, salt, spices are poured into a jar, which was previously doused with boiling water, and aspirin is put.
5. Lay the vegetable mixture, tamping tightly.
6. Pour boiling water to the very top.
7. Let the cabbage stand for a few minutes, add water and roll up with a sterile lid.

Then the jar is turned over and allowed to cool completely. The product is placed in a cold place.

Terms and conditions of storage

Pickled cabbage can be stored until the next harvest, but always in a cold place... If the jar has already been opened, the snack is eaten within 7 days and kept in the refrigerator all the time.

Reference. Marinated pieces can darken if stored in an open container for more than a week.

Useful tips from experienced housewives

When preparing pickled red cabbage, it is recommended:

• choose only fresh heads of cabbage with a glossy surface and no dark spots;
• do not crush the chopped vegetable too much so that it does not become too soft.

Conclusion

Red cabbage is one of the healthiest foods because it contains a huge amount of vitamins. When pickling, a significant part of them is preserved, therefore such a product is useful for the body in winter, in conditions of a shortage of fresh vegetables and fruits. Due to the low calorie content of cabbage, this snack is ideal for people who have decided to lose a few pounds.