Delicious recipes of pickled cabbage in jars with apples for the winter, which are eaten instantly

Pickled cabbage is not only tasty, but also a healthy dish. It is rich in trace elements and vitamins necessary for the well-coordinated work of all systems of the human body. A universal crispy appetizer is used as an independent dish, as well as as a side dish for fish, meat, potatoes, chicken fillets. After preparation, the salad is either served immediately or rolled up in jars so that the snack is available at any time.

Among the most popular recipes fermentation - cabbage with apples. Read about how to properly prepare such a dish, as well as other variations of the recipe, in the article.

Selection and preparation of cabbage for pickling

The taste of cabbage snacks primarily depends on the quality of the main component, the correct processing and preparation.

Council. It is preferable to choose cabbage grown in your own garden. If this option is not possible, buy from farmers or the market, rather than from stores and hypermarkets. This will minimize the risk of contaminants entering the dish as much as possible.

So, we start preparing white cabbage cabbage:

1. Rinse the vegetable under cold water, remove the spoiled and damaged leaves, if any, place on the board.
2. Divide the head of cabbage into 4 or 8 parts, dispose of the stump, chop the rest finely and finely.
3. Place the resulting straw in a deep bowl, add a couple of pinches of salt, remember with your hands and stir thoroughly.

The next step is to make the cabbage marinade:

1. Place a saucepan of a suitable size over medium heat with 400 ml of water in it.
2. Add vinegar, bay leaf, sunflower oil, granulated sugar, a pinch of salt and black pepper one by one.
3. Stir the liquid until boiling.
4. When the marinade comes to a boil, let it simmer for another 3-5 minutes, then turn off the burner and set the pan aside.

How to properly pickle it with apples

Adding apples to a recipe is a popular variation on the delicious crunchy and juicy cabbage recipe. It is with this ingredient that you will get a delicate fruity taste and aroma that is impossible to resist. To make the recipe a success, carefully follow the instructions for preparation and respect the indicated proportions.

For cooking you will need:

• 100 g sugar;
• 2 kg of cabbage (the best option is white cabbage);
• 3 carrots and 3 sour apples (medium);
• 1 tbsp. l. salt;
• 1 liter of purified water;
• 70 ml vinegar (9%);
• 100 ml of sunflower oil.

Step by step guide:

1. The cabbage is prepared and pickled as mentioned above.
2. The next step is to prepare the apples. Choose fruits of sour varieties, the Simirenko variety is ideal.
3. Rinse the fruit thoroughly, remove the peel, put it on a board.
4. Divide each fruit into 2 parts, remove bones, ponytails.
5. Cut into medium slices.
6. Add chopped apples to the cabbage.
7. Apples with cabbage are poured with hot marinade prepared according to the classic recipe.
8. Then mix thoroughly and put under a press.
9. Place in refrigerator for 48 hours.
10. Then the press is removed and the bay leaf is removed from the snack.
11. The dish is served to the table or closed for the winter.

Recipe variations

If earlier our grandmothers cooked cabbage only according to the classic recipe, without additional ingredients, now on the network you can easily find many recipes that will help diversify the appetizer and improve its taste.

Especially for you, we have collected the proven and most popular pickled cabbage recipes.

Instant apple recipe

Cabbage with apples is one of the most common and simple recipes, according to which you cook delicious, aromatic and crispy cabbage with minimal time. The number of components is indicated for one 3-liter can.

You will need:

• 2 carrots;
• 4-5 cloves of garlic;
• 2-3 apples (medium-sized, hard);
• 2 kg of cabbage;
• 4 bay leaves and carnations;
• 5 pieces. allspice.

To prepare the marinade:

• 100 g granulated sugar;
• 100 ml of sunflower oil and 9% vinegar;
• 2 tbsp. l. salt;
• 500 ml of water.

Procedure:

1. Clean, chop or grind all components with a food processor.
2. Place in a bowl or large saucepan, mix thoroughly and knead with your hands so that the vegetable mixture gives juice.
3. Next, bring the marinade to a boil and pour it into sterile jars with a tightly tamped cabbage-vegetable mixture.
4. Put the workpiece in the refrigerator immediately after cooling. She is ready in a day.

With spices

Another great recipe for real gourmets, lovers of spicy aroma and excellent taste. Observe all the same conditions for the selection and preparation of components.

The best time to prepare such a snack is November, at which time the vegetable secretes juice better.

For cooking you will need:

• 10 kg of white cabbage;
• 300 g salt (fine grained);
• 450 g carrots;
• 1 tbsp. l. coriander and allspice.

Step-by-step cooking:

1. Prepare and rinse and vegetables.
2. Separate the cabbage from the stalk, chop into small strips, and also cut the carrots.
3. Add the spices indicated in the recipe to taste.
4. Stir everything and knead with clean hands until an abundant amount of juice appears.
5. Sterilize the jars, spread the cabbage into each thin scrap, tamp and press tightly so that there is no room for air. Otherwise, the cabbage will be rancid, sluggish and completely unappetizing in color.
6. Pierce the cabbage to the bottom 4-5 times daily so that gases do not accumulate and the product does not ferment, becoming too sour.
7. Cover the jars with gauze, not tightly seal the lid.

As soon as liquid ceases to form on the surface, the product is ready. This cabbage is left for the winter, provided storage in a cold place. It does not lose its properties and only becomes tastier over time.

With bell pepper

One of the main advantages of the recipe is the speed of its preparation. It takes just one day from the start of the process to the readiness of the dish.

You will need:

• 2 kg of late varieties of cabbage;
• 1 bell pepper and 1 medium cucumber;
• 2 carrots.

Ingredients for the marinade:

• 1 liter of purified water;
• 2 tsp vinegar (70%);
• 3 tbsp. l. granulated sugar;
• 2 tbsp. l. salt.

Cooking process:

1. Cut the cabbage into small pieces, grind the cucumber or carrots on a Korean carrot grater. If the appearance of the salad is important to you, try to make the straws the same and long.
2. Chop the pepper into long cubes, having previously cleared of seeds.
3. In a large bowl, combine all the ingredients, stir gently with your hands. Do not wrinkle with force, vegetables should remain juicy.
4. Put the resulting salad in a sterile glass jar in stages, in thin layers, each additionally pressing down with your hand. Leave 4-5 cm from the neck unfilled for the marinade.
5. Prepare the marinade. Put the water on fire, add all the ingredients specified in the recipe, stir until completely dissolved and boiled. Remove from heat, pour in vinegar, stir.
6. Pour the hot marinade over the vegetable mixture. After cooling, hide in the refrigerator.

This cabbage is covered and stored in the refrigerator for the winter.

With garlic

This interpretation of cabbage salad is deservedly considered a real "male" appetizer to the table. It is suitable not only as a side dish for main courses, but also for strong drinks.

For cooking, take:

• 2 kg of cabbage;
• 2 carrots and 2 large cloves of garlic;
• 1 liter of purified water;
• 1 tbsp. granulated sugar (200 g);
• 2 tbsp. l. salt;
• 350 ml of vegetable oil;
• vinegar to taste.

Preparation:

1. Chop the peeled and washed carrots into strips, place in a bowl of a suitable size.
2. Chop the garlic with a crusher or cut into small cubes.
3. Cut the cabbage into strips or cubes, pour into a bowl and set aside.
4. Prepare the marinade. Boil water over high heat, add all ingredients, and vinegar after removing the bowl from heat.
5. In a deep basin or bowl, place all the ingredients in the following sequence: carrots, garlic, cabbage. Mix thoroughly, pour over the hot marinade.
6. Put the cabbage in sterilized jars after cooling completely so that there are no air chambers. Tamp each layer with hand or spoon.
7. Close containers tightly with lids and put in the refrigerator.

The dish is stored until winter or eaten every other day. The most delicious side dish for such a cabbage salad is fried potatoes and baked meat.

With horseradish

An excellent snack option for a festive feast and a light snack for every day. First of all, we prepare the marinade for the cabbage.

You will need:

• 1 liter of cold purified water;
• 20 g of granulated sugar and salt;
• 200 ml of table vinegar.

For the marinade:

1. Mix dry ingredients, fill with water, put in a small saucepan on fire.
2. Bring to a boil, stirring constantly with a wooden spatula.
3. Once the mixture boils, wait another 3-4 minutes and remove from heat. Add vinegar.

The next step is to prepare all components. To do this, take:

• a head of cabbage - 3 kg;
• 1-2 carrots (medium);
• 5 cloves of garlic;
• 45-50 g horseradish;
• fresh currant leaves;
• celery and parsley;
• 2 bay leaves;
• 1 chilli and some dill seeds.

Step-by-step instruction:

1. Chop the cabbage finely with a sharp knife or chop it in a food processor. Coarsely grate the carrots.
2. Pass the horseradish through a meat grinder or interrupt with a blender, chop the cloves of garlic.
3. Prepare jars for kale snack.
4. Sterilize them, put currant leaves, garlic, horseradish, dill seeds, pepper, bay leaf, celery, parsley on the bottom.
5. On the resulting "pillow" of leaves and spices, lay out and tamp the cabbage, pouring hot marinade.
6. Close all jars tightly, leave for 4-5 days at room temperature.
7. Send them to a cellar or other cool place out of direct sunlight.

Canned pickled cabbage prepared according to this recipe keeps well both in the cold and at room temperature. The longer the snack stays in the jar, the more its taste and aroma will be revealed.

With honey

One of the modern options for cooking cabbage. The addition of natural bee honey gives this recipe a special piquancy. Everyone will appreciate this taste, and it will not be a shame to serve it to the table.

Cooking components:

• cabbage - 1 head of cabbage;
• purified water - 1500 ml;
• natural honey - 2 tbsp. l .;
• carrots - 2 (medium);
• salt - 3-4 tbsp. l.

Preparation:

1. Rinse thoroughly all components, clean from wilted or rotten leaves.
2. Chop the cabbage into bars or thin strips, finely grate the carrots, add to the cabbage.
3. Prepare the marinade. Mix all dry ingredients with honey, add water, after boiling, remove from heat and pour in vinegar.
4. While the liquid is boiling, remember the cabbage with carrots with your hands so that they let the juice go, and leave it under pressure.
5. When the brine starts to boil, place the cabbage tightly in ready-made sterilized jars of spices so that there is no room for air.
6. Pour in hot brine so that the jar is full to the brim.
7. Don't rush to put on the lid right away. It is better to use gauze or cling film folded in several layers, making a small hole in it.
8. For a day, put the jar in a cool dark place, regularly pierce the cabbage to the bottom.
9. Close the finished product with a nylon lid and put it in the refrigerator. Leave it on for another 24 hours if necessary.

Terms and conditions of storage

Pickled cabbage under nylon lids it is stored in the refrigerator for 1.5-2 months, but most often it is eaten immediately. If you decide to cork such a snack for the winter, remember that if you follow the storage rules, it will retain its beneficial properties and quality for 7-8 months.

Store in a cool place out of direct sunlight.

Conclusion

Preparing pickled cabbage for the winter in jars with apples and other ingredients is within the power of even a beginner in the culinary business. Choose quality products, stick to the recipe, and you will delight your loved ones with a delicious and healthy snack during the cold season.