Simple but delicious recipes for marinated red cabbage

Red cabbage is a tasty, healthy vegetable rich in vitamins and microelements. She is especially good pickled - can become both an excellent side dish for meat, and an independent dish. However, it is not so easy to preserve it - improperly prepared, it will lose its bright color and crunch. Let's talk about the most delicious recipes and little tricks that will allow you to properly pickle red cabbage for the winter.

Selection and preparation of red cabbage for pickling

Not every head of cabbage is suitable for pickling. You cannot take cabbage if:

• the forks are unevenly colored, there are dark spots, dents, cuts or signs of rot;
• the cut is darkened, too flabby or covered with a moldy coating;
• the top sheets have faded.

Always go for large forks - they are much juicier and definitely not bitter.

Important! Mid-season varieties Gako, Mikhnevskaya, Rubin MS, Topaz, as well as late-ripening Paletta and Rodima are rightfully considered one of the best varieties for conservation. Thanks to the dense and juicy leaves, they will not lose their shape during the heat treatment, retain their rich taste and will crunch.

Peel the cabbage from the top leaves and cut the stump under the base. Depending on the recipe, the vegetable is chopped into large diamonds or straws. If there are withered, yellowed leaves in the middle of the head, they are removed.

How to pickle red cabbage in slices

Compliance with the recipe ensures that the vegetable stays crisp and flavorful for a long time, but any retreat will surely end in cans swelling. Read the recipe carefully before adding salt to the red cabbage, and use a scale if necessary.

Ingredients and preparation

This is a basic and very simple recipe. The amount of all ingredients changes in proportion to the weight of the cabbage. For example, if instead of one head of cabbage you take two, everything else must also be multiplied by two.

• cabbage - 1 fork;
• dill (inflorescences with seeds) - 15 g;
• apple cider vinegar - 2 tbsp. l .;
• salt - 1.5 tbsp. l .;
• sugar - 1 tsp;
• peppercorns - 10 pcs.;
• cloves - 4 pcs.;
• water - 800 ml.

Step-by-step instruction:

1. Divide the head of cabbage into two parts, carefully remove the stump, chop. The thinner the straw is, the tastier it will be after it absorbs the marinade.
2. Fold chopped cabbage into a container, shifting with dill.
3. To make a brine: pour spices into the water, after it starts to boil, pour in vinegar.
4. Pour the brine into banks and roll up immediately.

Recipe variations

There are many options for preserving the krasnokochanka. We will tell you in detail about the most delicious and simple recipes.

Fast way

The secret is that cabbage will remain crispy even after 1-2 months of storage.

Reference. You can use either hot or chilled brine in this recipe. In the second case, you need to store the seaming in a cold, dark place.

Cooking does not take much time, you will need the simplest ingredients:

• half a large head of cabbage;
• carrots - 1 pc.;
• garlic - 1 head;
• vinegar - 0.5 tsp;
• salt - 1 tsp;
• water - 500 ml;
• sugar - 1 tsp.

Preparation:

1. Chop a fork, transfer to a bowl.
2. Grate the carrots, crush the garlic with a press. Add to cabbage, stir, then put in a sterile jar.
3. Boil water in a saucepan, add spices, wait until it boils. Pour the prepared solution into a jar. Then pour in the vinegar and roll up.

With beets

Beets will give cabbage not only an incredibly rich color, but also a special sweetish flavor.

For cooking you will need:

• half a large head of cabbage;
• large beets - 1 pc .;
• laurel leaf - 1 pc .;
• peppercorns - 3 pcs.;
• apple cider vinegar 6% - 40 ml;
• horseradish - a small root;
• sugar - 1.5 tsp;
• salt - 1.5 tsp;
• water - 500 ml.

Preparation:

1. Grate beets and horseradish.
2. Prepare the cabbage: peel the dried leaves, remove the stump and chop into squares.
3. Mix the cabbage with horseradish and beetroot, put in sterile jars, gently crushing it with your hand.
4. Boil the brine: pour water into a saucepan, add spices, sugar and salt. As it boils, add vinegar.
5. Pour hot brine into jars and roll up a lid.
6. Put the jars on the lids and leave for a day.

With honey and soy sauce

This is a quick and easy recipe that gives cabbage an unusual sweet and salty flavor.

For cooking you will need:

• cabbage - 1 head of cabbage;
• honey (preferably not liquid) - 2 tbsp. l .;
• cloves - 3 pcs.;
• large onion - 1 pc.;
• Kikkoman sauce (soy) - 4 tsp;
• table vinegar - 1 tsp;
• oil - 150 ml;
• salt to taste.

Preparation:

1. Cut the cabbage into thin slices, wring it lightly with your hands.
2. Cut the onion into small pieces. Heat 2 tbsp. l. butter and simmer until transparent. Transfer to cabbage, stir.
3. Mix honey with sauce and vinegar, pour over vegetables and mix thoroughly again.
4. Heat the oil in a skillet and put the cloves, as soon as it warms up, pour into the cabbage and stir.
5. Place the cabbage in a sterilized jar and close the lid.

Store such canned food only in the refrigerator.

With spices

This is a very simple and fast way.

Ingredients:

• cabbage - 2 kg;
• any greens - 30 g;
• turmeric - 1 tsp;
• coriander - 0.5 tsp;
• cumin - 0.5 tsp;
• allspice and peas - 10 pcs. everyone;
• table vinegar 9% - 100 ml;
• sugar - 1 tsp;
• salt - 2 tbsp. l .;
• oil - 50 ml;
• water - 700 ml;

Preparation:

1. Chop the head of cabbage with a knife into thin and long strips.
2. Wash, dry and chop the greens.
3. Put turmeric, coriander, cumin and pepper in a frying pan. While stirring, heat for half a minute, then add oil, mix quickly and remove from heat.
4. Boil water, put fried spices and vinegar in it.
5. Mix cabbage with herbs, put in prepared jars, pour brine and close.

Any greens can be used with the exception of green onions, as they tend to sour.

With garlic and horseradish

The peculiarity of this option for harvesting cabbage is acute, full-bodied taste that will appeal to even the most fastidious gourmet.

For the preparation you will need:

• cabbage - half a head of cabbage;
• sweet pepper - 1 pc.;
• garlic - 1 pc.;
• carrots - 1 pc.;
• horseradish root;
• oil - 120 ml;
• water - 1 l;
• vinegar 9% - 2 tsp;
• sugar - 1 tbsp. l .;
• salt - 2 tbsp. l.

Preparation:

1. Remove the seeds from the pepper and chop with a knife.
2. Peel and grate the carrots and horseradish root.
3. Pass the garlic through a press.
4. Chop a fork, mix all the prepared ingredients and transfer to a jar.
5. Cook brine: Add spices, oil and vinegar to cold water and put on fire.
6. As soon as it boils, pour into jars and close.

In korean

This recipe will appeal to spicy lovers. The salad can be served as a side dish or as an independent dish.

You will need:

• forks - 900 g;
• carrots - 250 g;
• sweet pepper - 400 g;
• hot pepper - 1-2 pods;
• garlic - 1 pc.;
• coriander, nutmeg - 0.3 tsp;
• peppercorns - 5 pcs.;
• vinegar 9% - 70 ml;
• oil - 130 ml;
• sugar - 1 tbsp. l .;
• soy sauce - 100 ml.

Preparation:

1. Chop the forks into pieces.
2. Grind carrots for Korean salads.
3. Cut hot and sweet peppers into small cubes.
4. Chop the garlic, add to the vegetables and mix.
5. Heat oil in a skillet, add spices and sugar and fry, stirring occasionally.Remove from heat.
6. Pour the sauce and vinegar into a slightly cooled frying pan with oil, stir and pour over the vegetables.
7. Transfer everything to a clean container and leave to cool in the refrigerator. After 6 hours, this cabbage can be served.

In Georgian

To marinate krasnokchanka in Georgian style, you will need:

• cabbage - 1 large head of cabbage;
• beets - 2-3 pcs.;
• hot pepper - 4-5 pods;
• garlic - 2-3 heads;
• celery (optional) - about 50 g;
• sugar - 1 tbsp. l .;
• laurel leaves - 3-4 pcs.;
• water - 1 l;
• salt - 2 tbsp. l .;
• vinegar - 2 tbsp. l.

Preparation:

1. Cut the forks into four parts, cut the core.
2. Grate carrots and beets.
3. Coarsely chop the garlic and herbs.
4. Cut sweet and hot peppers into small pieces.
5. Place all vegetables in a large jar or enamel pot.
6. Boil the brine.
7. As soon as the liquid has cooled, pour over the vegetables and close the lid.

With aspirin

Such cabbage is stored for a very long time, up to two years. To prepare one three-liter jar you will need:

• half a red-headed fork;
• salt - 3 tbsp. l .;
• sugar - 3 tbsp. l .;
• aspirin - 3 tablets;
• pepper, cloves - to taste;
• water.

Preparation:

1. Chop the cabbage and wring it lightly with your hands.
2. At the bottom of clean, sterilized jars, put a spoonful of sugar and salt, a little spices, bay leaf and an aspirin tablet. Top to middle - cabbage.
3. Repeat the procedure three times.
4. To boil water. As soon as it boils, pour the can up to the neck and roll up.

With bell pepper

The recipe does not imply long-term storage, it is better to use the blank within a month.

Ingredients:

• sweet pepper - 2 pcs.;
• a third of a head of cabbage;
• carrots - 1 pc.;
• vinegar - 2 tbsp. l .;
• salt - 1 tbsp. l .;
• sugar - 1 tsp;
• water - 1 l.

Preparation:

1. Chop forks and peppers, peeled from seeds and put in a clean jar.
2. Add all the remaining ingredients to the water, boil and pour over the vegetables.
3. Roll up the jar and, turning it over, put it to cool for a day.

With raisins

Children will surely like this cabbage. It is perfect not only for salads, but also for pies.

Ingredients:

• cabbage - a third of a fork;
• pitted raisins - 60 g;
• vinegar - 2 tbsp. l .;
• salt - 1 tbsp. l .;
• sugar - 1 tsp;
• carrots - 1 pc.;
• apple - 1 pc.;
• oil - 55 ml;
• water - 300 ml.

Preparation:

1. Chop the forks, apple and carrot on the coarsest grater.
2. Rinse the raisins, but do not steam them with boiling water. Transfer to vegetables.
3. Rinse jars and steam.
4. Gently, without touching the edges, fill with vegetables.
5. Add all the remaining components to boiling water.
6. Pour the jars with the resulting brine and roll up.

How to store pickled red cabbage

Homemade preparations have a shelf life, after which it is better not to eat them. As a rule, it is four months for recipes using honey or fruit, for all others - up to a year.

The storage duration depends on the conditions in which the jars were. It is best to keep canned food in a dark, cold and dry basement at a temperature of +15 to -4 ° C. At lower temperatures, glass containers may crack and frozen vegetables will lose their flavor.

Tips from experienced housewives

Mistresses recommend adhering to some rules. This ensures that the blanks are tasty:

• do not use aluminum pots for cooking brine, this will spoil the taste of vegetables;
• it is better not to use stale vegetables, such a jar will surely explode;
• do not close cans with screwed metal lids with traces of rust;
• before rolling, sterilize two-liter jars for at least 20 minutes, smaller jars - 10 minutes.

Conclusion

Correctly harvested red cabbage, pickled in pieces, is stored for a long time, while it does not lose its taste and useful properties. Depending on the method of pickling, it can be a wonderful side dish or decorate the table as an independent dish.