The best recipes for pickled cabbage with horseradish from experienced housewives

Pickled cabbage is a juicy and crunchy dish that will decorate any table. It is prepared in summer or autumn, during the harvest season. Grated horseradish root is added to give the appetizer a piquant aroma and pungent taste. It has a bright taste and antifungal effect. Cooking recipe snacks simple, it can be repeated by any novice cook.

In the article, we will tell you in detail how to pickle cabbage with horseradish for the winter and what recommendations to follow when cooking.

Choosing cabbage for harvesting

For pickling, choose mid-season and late varieties - Kolobok, Gift, Paradox. They are distinguished by their dense leaves, crunch and aroma. The head of cabbage should be small, flattened on both sides. Large specimens are not recommended to be used - they have a watery taste.

There should be no spots or cracks on the cabbage - this indicates diseases. It is better to choose vegetables of light green color with a uniform color.

Preparation for cooking

The cabbage is cleaned of the upper leaves and the stalk is removed. The head of cabbage is cut into four parts, each of which is cut into thin pieces or bars - depending on the recipe.

For slicing, it is convenient to use a special Korean carrot grater or a food processor with a shredding attachment. The pieces should be the same size - so they are evenly saturated with the marinade.

Choice of containers

It is convenient to marinate vegetables in a large enamel bucket or basin - the liquid does not pour out, cabbage is completely under the marinade. This method is suitable for preparing meals for a large family. The dishes should be solid, the enamel should be free of chips and cracks. A bucket or basin is washed with warm water and soap, and wiped dry with a clean towel.

Suitable for cooking a wooden barrel or tub. This original method gives the preparation a pleasant woody aroma, the vegetables become more crispy. The container is washed and dried in the sun for two days to avoid dampness and mold. Wooden utensils are suitable for cooking cabbage with horseradish in the fresh air - in the country or at a picnic.

Most housewives prefer to pickle cabbage in glass jars. The blanks are compact, easy to store in a cellar, basement or refrigerator... Banks are inspected for scratches and cracks, washed with water and soda and wiped off. For spinning, use iron or nylon caps scalded with boiling water.

How to marinate cabbage with horseradish

A classic snack will be an effective prevention of colds in the fall and winter.

List of ingredients for cooking:

• 1.2 kg of white cabbage;
• 400 g carrots;
• 1.5 pcs. horseradish root;
• 1 liter of water;
• 40 g sugar;
• 15 g salt;
• 5 ml vinegar 9%;
• chili peppers to taste.

How to cook:

1. Rinse the carrots under running water and peel them. Grate on a medium grater, if desired, cut into curly elements (hearts, flowers). Such a carrot looks beautiful in a jar.
2. Clean the head of cabbage from leaves and stumps, rinse and chop into squares.
3. Rinse horseradish root and peel, cut into large slices. Place on the bottom of a sterile jar.
4. Stir the cabbage with carrots, put on top of the horseradish, tamp.
5. In a saucepan, combine water, salt, sugar and vinegar. Bring to a boil and remove from heat.
6. Pour the marinade into a jar, close the nylon lid and cool.Then put it in the refrigerator for 2 days.
7. Garnish with fresh parsley or dill to taste before serving. Store in a cool place.

Recipe variations

Cooking horseradish cabbage is easy, the main thing is to choose the right recipe. Some housewives do not like to wait long and choose express blanks, others prefer to cook longer in order to get an original and healthy snack.

Let's consider the most popular cooking methods.

Quick recipe

The daily cooking method is suitable for those who want to get a snack quickly and without hassle.

You will need:

• 1 kg of cabbage;
• 50 g horseradish root;
• 1 carrot;
• 2 cloves of garlic;
• 2 onions;
• 300 ml of water;
• 80 g sugar;
• 30 g salt;
• 100 ml of vegetable oil;
• 60 ml vinegar 9%.

How to cook:

1. Rinse all ingredients under cool water. Peel the cabbage from the top layer and chop it on a special grater.
2. Peel carrots, garlic and onions. Grate the carrots, cut the onion into half rings, pass the garlic through a press. Peel the horseradish root and grate on a coarse grater.
3. Combine all vegetables and horseradish root in a deep bowl or bowl.
4. Prepare the marinade: mix water, salt, sugar and vinegar. Bring to a boil and pour in vegetable oil.
5. Pour the marinade over the cabbage, cool and close the lid. Put in the refrigerator. The snack is ready to eat in 12-15 hours. Keep refrigerated.

So that the horseradish root is easily grated, it is removed for half an hour in the freezer before cooking.

Red cabbage with horseradish

Red cabbage is famous not only for its attractive and appetizing appearance, but also for its useful composition: it contains more vitamin C and carotene than white cabbage. But its cost is also higher.

What is required for cooking:

• 800 g red cabbage;
• 50 g horseradish root;
• 10 black currant leaves;
• 5 cloves of garlic;
• 5 g of red ground pepper;
• 40 g sugar;
• 20 g salt;
• 1 liter of water;
• parsley, tarragon, celery to taste;
• 50 ml vinegar 9%.

Cooking method:

1. Rinse the ingredients. Chop the cabbage into thin slices or squares.
2. Rinse horseradish and mince. Chop the garlic.
3. Put black currant leaves, parsley, celery and tarragon in a sterile jar. Lay cabbage and horseradish on top. Add red pepper and garlic.
4. Prepare the marinade: pour salt, sugar into the water, add vinegar. Stir and bring to a boil. Pour into a jar.
5. Cool and store in a cool place.

With carrots

Cabbage with carrots and horseradish is a delicious addition to mashed potatoes, pearl barley porridge, and rice. The appetizer is also served as an independent dish.

For cooking you will need:

• 1 kg of cabbage;
• 500 g carrots;
• 70 g horseradish root;
• 500 ml of water;
• 70 g sugar;
• 40 g of salt;
• 5 black peppercorns;
• 2 bay leaves;
• cloves to taste;
• 30 ml vinegar 9%;
• 10 g ground black pepper.

How to marinate:

1. Rinse the vegetables. Grate horseradish root on a medium grater. Peel cabbage and carrots, chop and mix with horseradish root. Season with black pepper, cover and leave for an hour.
2. Prepare the marinade: add salt and sugar to the water, mix. Bring to a boil and add bay leaf and allspice.
3. Pour the marinade into the jar, add the cloves. Close the lid, wrap in a warm blanket and turn upside down. Cool and refrigerate.
4. Season with vegetable oil before serving.

With beets

Beets are a source of fiber and iron. The appetizer turns out to be beautiful, raspberry red in color. The blank is used fresh or added to borscht as a dressing. It is convenient and time-saving.

Ingredient List:

• 1 kg of cabbage;
• 40 g horseradish root;
• one carrot;
• one beet;
• 5 cloves of garlic;
• 700 ml of water;
• 40 g sugar;
• 20 g salt;
• 10 g ground black pepper.

Cooking technology:

1. Rinse all ingredients. Peel carrots and beets, cut into thin slices. Chop the garlic cloves.
2. Peel the cabbage and cut into 8-10 pieces, transfer to a saucepan. Layer carrots and beets on top, add grated horseradish root.
3. Add chopped garlic and black pepper, top with a second layer of cabbage, carrots and beets.
4. Prepare the marinade: pour water into a saucepan, bring to a boil. Add salt, sugar and vinegar. Mix thoroughly and cool.
5. Pour vegetables and organize a press for 4-6 days. Transfer to a jar and refrigerate.

With garlic

The combination of garlic and horseradish gives the cabbage a spicy pungent flavor.

To prepare winter harvesting you will need:

• 1.5 kg of cabbage;
• one head of garlic;
• one carrot;
• 1 horseradish root;
• 100 g sugar;
• 70 g salt;
• 70 ml vinegar 9%;
• 100 ml of sunflower oil.

How to cook:

1. Peel the garlic, grate the horseradish.
2. Peel the cabbage of leaves and stumps, chop. Grate the carrots.
3. Combine cabbage, carrots, garlic and horseradish root.
4. Prepare the marinade: add vinegar, salt and sugar to the water. Stir, bring to a boil and cool.
5. Pour the marinade into the jar. Leave in the refrigerator for 2 days, after which the product is ready for use.

With anise

Anise is a spice that is used in cooking as seeds, leaves and umbrellas, ground... It has a sweet, refreshing aroma. For full disclosure, the anise is fried in a dry pan for a minute before cooking the snack.

Ingredient List:

• 1 kg of cabbage;
• 30 g horseradish;
• 5 g of anise;
• 30 g salt;
• 20 g sugar;
• 1 liter of water.

How to cook:

1. Peel horseradish root, grind in a blender or grate on a fine grater.
2. Prepare the marinade: mix water with salt and sugar. Boil and strain through cheesecloth, cool.
3. Peel the cabbage from the top leaves and chop. Add horseradish and anise, stir.
4. Pour marinade over and put in a warm place for 5 days. Daily to pierce with a wooden spoon and remove the foam.
5. Arrange in jars and refrigerate.

With bell pepper

For cooking, use red or yellow varieties of bell peppers - they are more juicy and sweet, differ in elasticity.

Ingredient List:

• 1 kg of cabbage;
• 250 g carrots;
• 250 g bell pepper;
• 30 g horseradish;
• 50 g sugar;
• 30 g salt;
• 250 g of onions;
• 75 ml vinegar 9%;
• 100 ml of vegetable oil.

How to marinate:

1. Rinse and chop the cabbage, season with salt and gently mash with your hands.
2. Pepper to remove seeds and stalks, cut into strips. Peel the onions and cut into half rings. Rinse the carrots and grate.
3. Mix all vegetables, add sugar and salt.
4. Season with vegetable oil and arrange in jars. The cabbage is ready for use in three days. Keep refrigerated.

Terms and conditions of storage

Store cabbage in a cool, dark place - in the refrigerator, cellar or basement. Recommended temperature –2… 0 ° С, air humidity not more than 85%. Cabbage is stored for up to ten months. If the banks are in the pantry room, then up to six months.

Once opened, the cabbage is eaten within a week. Do not store snacks near a radiator or other heat source.

Council. The hostesses freeze the snack: they put it in an airtight bag and put it in the freezer. Frozen cabbage is suitable for salads and soups.

Tips from experienced housewives

For the preparation of tasty and healthy snacks, clean water is used - the shelf life of the product depends on the quality of the marinade. It is recommended to buy coarse salt, and check the expiration date on the packages with spices. The horseradish root should be firm, with a bright aroma.

During cooking, they monitor the cleanliness of the workplace - in blank must not get dirt or food crumbs.

Conclusion

Pickled cabbagesuitable for the diet of those who like healthy vegetable snacks. For cooking, choose small heads of cabbage with light green leaves. The marinade gives the vegetables a pleasant sweet and sour taste; the dish is served chilled.

For piquancy, add black and red peppers, carrots or beets. Before serving, garnish with herbs or season with vegetable oil. Store in a refrigerator or cellar, freeze for the winter to add to soups and salads.