Instant Pickled Cabbage Recipes

Pickled cabbage is one of the best winter preparations. It is easy to prepare, all the ingredients are available, and the taste is fresh and spicy. There are many pickled cabbage recipes, but the best are those that do not involve long cooking. In the article we will tell you how to quickly pickle cabbage for the winter.

With vinegar

To make the cabbage moderately spicy and piquant and not spoil during storage, a preservative must be added to it. Most recipes use vinegar... Some replace it with citric acid, but it significantly changes the taste of the pickled piece.

Ingredients:

• 0.5 l of water;
• 0.5 st. vegetable oil and vinegar 9%;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 0.5 kg of cabbage;
• 1 carrot.

Preparation:

1. Put sugar and salt in warm water. After dissolving, pour out the oil. Stir, bring to a boil, and then cool slightly under the lid.
2. Cabbage without top leaves and stubs is chopped as finely as possible, carrots are ground and mixed with cabbage in an enamel container.
3. The snack is placed in dry, pre-sterilized jars.
4. Vinegar is added to the marinade, mixed and poured onto cabbage in jars so that the vegetables are completely covered with liquid.
5. The containers are closed with plastic lids and placed in the refrigerator.
6. Pickled cabbage is served after 6 hours, but it is better to leave it overnight. In the future, such a snack is stored only in the refrigerator.

For a 3 liter can

The marinated blank is perfectly stored in 3-liter jars. It is easy to cook, and a tasty and healthy snack will last for many days.

Important! For pickling, they choose not late, but mid-season varieties... They are ideal for such a preparation, and the leaves remain juicy and crispy after cooking.

Products:

• 3 kg of cabbage;
• 400 g carrots;
• 100 g of salt;
• 6 tbsp. l. Sahara;
• 125 ml of table vinegar (9%);
• 10 peas of black and allspice;
• 5 bay leaves;
• 700 ml of water for the marinade.

Let's start cooking:

1. The upper cabbage leaves are removed, the stalk is cut out, and then the forks are finely chopped. Next, transfer to a large bowl, sprinkle with salt and knead slightly. To crunch the cabbage, leave it for about an hour.
2. Salt and sugar are dissolved in hot water, spices are added. Boil for 3 minutes, add vinegar and cool the liquid to room temperature.
3. Peeled carrots are chopped on a grater. The juice is drained from the cabbage (it has a bitter taste) and carrots are added to it.
4. The vegetable mixture is placed in a 3-liter jar and poured with marinade to the top. The snack should stand for 24 hours in the refrigerator under a tight lid.

After that, the dish is served to the table. Store cabbage in a refrigerator or dry cool cellar.

Pieces per day in the marinade

Cabbage for pickling is not only chopped, but also cut in pieces... The result is a savory vegetable snack for the daily menu and the festive table.

Reference! Only coarse rock salt is used for cooking. Small "Extra" or iodized is not suitable. It spoils the taste of the piece and shortens the shelf life.

You will need:

• 1 kg of cabbage;
• 1 carrot;
• 3 cloves of garlic;
• 3 tbsp. l. vinegar;
• 100 ml of sunflower oil;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. table salt;
• 750 ml of water;
• bay leaf and peppercorns to taste.

Preparation:

1. For the workpiece, choose a dense forks. The upper leaves are removed, the head is cut in half and the stump is removed. Each half is cut into large pieces of arbitrary shape.
2. Rub the carrots coarsely.To make the appetizer look more harmonious, the root vegetable is cut into strips.
3. Mix the cabbage and carrots in a large enamel bowl, add chopped garlic. Spicy food lovers add chili peppers.
4. Salt and sugar are dissolved in boiling water. Add pepper and bay leaf, pour oil and vinegar. Allow the liquid to boil for 1 minute and remove from heat.
5. A jar of suitable size is filled with a vegetable mixture and poured over with hot marinade.
6. When the workpiece has cooled, it is covered with a plastic lid and placed in the refrigerator for a day.

Hot method with brine

This is a quick way to marinate with hot vinegar and brine. The vegetable is kept juicy and crunchy, and the spices add a touch of flavor to the dish.

Products:

• 2 kg of cabbage;
• 100 g carrots;
• 1 tbsp. Sahara;
• 200 ml of sunflower oil;
• 1 tbsp. vinegar 9%;
• 1 liter of water;
• 2 tbsp. l. salt;
• 4 cloves of garlic;
• 10 black peppercorns;
• 2 bay leaves.

Preparation:

1. Rub the carrots coarsely. Cabbage without top leaves and stalks is thinly chopped. Garlic is crushed in the press.
2. Vegetables are mixed in a separate container, seasoned with pepper and bay leaves.
3. Put sugar and salt in a saucepan with boiling water and cook until the granules dissolve. Next, pour in oil, boil for 1 minute and turn off the heat. After that, vinegar is added so that it does not evaporate.
4. Cabbage is poured with hot marinade directly in the container in which the components were mixed. A lid is placed on top, the load is installed and left for 5-6 hours in a cool place.

After this period, the snack is ready to eat. If there is a need for long-term storage, the workpiece is laid out in clean cans, filled with the resulting juice and covered with nylon lids. Store the snack only in the refrigerator.

To make the dish more spicy and elegant, add half rings of onions and pieces of bell pepper. They are mixed with cabbage and other vegetables.

With vegetable oil and carrots

For this recipe, not autumn, but winter (late) cabbage varieties are taken. Their forks are denser and the leaves remain juicy and crisp after cooking.

Reference! Fans of spicy dishes add Korean seasoning to the appetizer, and chop the carrots on a special grater.

Ingredients:

• 3 kg of cabbage;
• 4 carrots;
• 1 head of garlic;
• 1 liter of water;
• 170 ml of sunflower oil;
• 160 g sugar;
• 2 tbsp. l. salt;
• 20 peas of black pepper;
• 150 ml of 9% vinegar;
• 3 bay leaves.

Let's start cooking:

1. Finely chopped cabbage, grated carrots and garlic slices are mixed in an enamel container (basin or saucepan), but do not crush.
2. Salt and sugar are dissolved in a saucepan with hot water, pepper and bay leaves are spread, vegetable oil is poured. The liquid is stirred and brought to a boil.
3. When the marinade has boiled for 2-3 minutes, pour out the vinegar and turn off the heat.
4. The vegetable mixture is poured with hot marinade. The workpiece is covered with an inverted plate, and a small weight is placed on top (for example, a jar filled with water). The appetizer is left to marinate at room temperature for 10-12 hours, and then served.
5. For storage, vegetables are tightly placed in jars, filled with marinade and covered with lids. Keep pickled cabbage only in the refrigerator or cool cellar.

Conclusion

With these recipes, you can get delicious instant pickled cabbage in just a day. Even novice housewives can handle this. A tasty and healthy dish is suitable for a daily diet and a festive table.