Sweet pickled cabbage recipes your guests will definitely ask for

In the arsenal of every housewife there is a "signature" recipe for pickling cabbage for the winter. If you're still looking for such a recipe, or want to surprise guests with a novelty, read this article. We will tell you about the classic sweet pickled cabbage recipe, its variations and how to make a delicious appetizer in just 2 hours.

Recommendations for the selection and preparation of cabbage for pickling

Choose late varieties... They are suitable for long-term storage, as the leaves have a dense texture. The heads of cabbage should be light, firm, with white veins. Such vegetables do not give bitterness when preserved.

Reference. Early varieties are more suitable for making soups, salads and hot dishes, and when pickled, the consistency of cabbage will resemble boiled cabbage.

How to pickle sweet cabbage

This is a classic recipe.

Ingredients:

• cabbage - 1 kg;
• medium-sized carrots - 2 pcs.;
• water - 0.5 l;
• table or apple cider vinegar - 6 tbsp. l .;
• bay leaf - 3 pcs.;
• garlic - 6 cloves;
• granulated sugar - 7 tbsp. l .;
• salt - 1 tbsp. l .;
• sunflower oil - 80 ml;
• peppercorns - 3 pcs.

Marinade:

1. Pour salt and sugar into heated water.
2. Stir the marinade until the bulk ingredients are completely dissolved and add the sunflower oil.
3. Bring to a boil, then remove from heat and add vinegar.

Cooking snacks:

1. Chop the cabbage, chop the carrots on a coarse grater.
2. Mix the vegetables.
3. Sterilize 1L jars and place the vegetable mixture in them.
4. Pour in the marinade, cover and refrigerate.

The snack will be ready to eat in 12 hours.

Council.For a sweet and sour snack, add 150 ml of apple cider vinegar or table vinegar to a classic recipe. It will add sourness to the dish.

Recipe variations

If the traditional recipe is already boring and you want something new, try one of these options.

Quick sweet cabbage

This is an instant recipe - the appetizer is marinated for only 2 hours.

It will take:

• cabbage - 1 kg;
• large carrots - 1 pc .;
• onion - 1 pc .;
• sunflower or olive oil - 50 ml;
• water - 0.25 l;
• granulated sugar - 50 mg;
• salt - 1 tbsp.;
• table vinegar or apple cider vinegar - 30 ml.

Preparation:

1. Chop all vegetables and mix in one bowl.
2. Pour sugar, salt, vinegar and oil into heated water.
3. Bring to a boil and refrigerate.
4. Divide the appetizer into 0.5 liter jars and cover with cold marinade.
5. Insist at room temperature. Serve the salad after 2 hours.

Sugarless

This is the recipe Georgian cuisine. It is suitable for those who do not like a too sweet snack or do not eat sugar.

Products:

• cabbage - 700 g;
• large carrots - 1 pc .;
• beets - 1 pc.;
• onion - 1 pc .;
• water - 750 ml;
• salt - 1 tbsp. l.

Preparation:

1. Cut the head of cabbage into 4-5 pieces.
2. Chop the vegetables.
3. Put the vegetables in layers in a sterilized liter jar, cover with salt and fill with cold boiled water.
4. Roll up the jar or close it with a plastic lid. Marinate for at least 24 hours.

The appetizer acquires the brightest taste and color on the third day.

With vinegar

This appetizer has a pink hue, pleasant sourness, appetizing crunch and is stored for 1.5-2 months.

Ingredients:

• cabbage - 3 kg;
• medium carrots - 0.5 kg;
• garlic - 3 cloves;
• peppercorns, bay leaf - to taste.

For the marinade:

• water - 1.5 l;
• granulated sugar - 200 g;
• salt - 3 tbsp. l .;
• sunflower oil - 50 ml;
• apple or table vinegar - 100 ml.

Preparation:

1. Finely chop the carrots, garlic and cabbage.
2. Mix in one container. Add spices there.
3. Prepare the marinade: add salt and sugar to the heated water, stir. When the mixture boils, add the vegetable oil and apple cider vinegar, then remove from heat.
4. Pour the resulting marinade over the vegetables and let cool for 2 hours. The appetizer is ready to eat.

With apples

Apples add a snack sweetness and unusual taste.

Will need:

• cabbage - 2 kg;
• sweet apples - 3 pcs.;
• carrots - 3 pcs.;
• granulated sugar - 0.5 tbsp.;
• salt - 1 tablespoon;
• sunflower oil - 125 g;
• water - 1 l;
• table vinegar - 70 ml.

Preparation:

1. Chop the cabbage.
2. Peel carrots and apples. Grind on a grater.
3. Combine apples with vegetables.
4. Transfer the resulting mixture to a three-liter jar and add the hot marinade.
5. Let the workpiece cool at room temperature and refrigerate for 12 hours. Cool the jar upside down.

With sweet bell pepper

The dish is rich in vitamins and minerals. According to this recipe, cabbage is cooked in 2 hours, so if the result is needed quickly, pay attention to recipe with bell pepper... The salad turns out to be beautiful and has an unusual, sweet taste.

Ingredients:

• cabbage - 1 kg;
• bell pepper - 1 pc .;
• large carrots - 1 pc .;
• water - 0.5 l;
• table vinegar - 6 tbsp. l .;
• granulated sugar - 7 tbsp. l .;
• salt - 1 tbsp. l .;
• any vegetable oil - 80 ml.

Preparation:

1. Wash the vegetables.
2. Finely chop the cabbage, grate the carrots.
3. Cut the seeds from the pepper and chop it into strips.
4. Stir the vegetables and place in a 2 liter jar, tamping slightly, but not pressing hard. Pour in hot marinade.

After 2 hours, the salad is ready to serve.

Terms and conditions of storage of pickled cabbage

Ideal for storing workpieces a cool cellar, basement or shelf for vegetables and fruits in the refrigerator. The ideal temperature is from + 2 ° C to + 5 ° C with a humidity of 85-95%.

If you have chosen late varieties of cabbage for cooking, the blank will be stored for up to six months.

After opening the can, you need to consume the product within a week, otherwise the appetizer will lose its taste.

Tips from experienced housewives

Most useful recommendations of experienced housewives for preparing pickled snacks:

1. The best thing use glass, enameled dishes or wooden containers for marinating. Aluminum is not suitable - the cabbage will turn sour. You can diversify the recipe by adding raisins to sweet cabbage, and mushrooms to sour cabbage during cooking.
2. If it is not possible to store blanks in the cellar, they can be frozenby dividing into small portions... Do not re-freeze the product - it will lose its taste.
3. Everyone is used to cooking pickled cabbage as a separate dish, but she great as an additive in salads and soups... It is especially convenient to have preparations in the winter, when it is still far from the fresh harvest, but you want to pamper yourself with your favorite dish.
4. If you want to make a salad with pepper in winter, take care of the preparation in the summer. Slice and freeze peppers in a plastic container and enjoy your favorite meal even in winter. If you fry this blank, you get an excellent filling for pies and dumplings.

Conclusion

To make the cabbage always tasty, choose late varieties for pickling, white, firm heads of cabbage without damage. Store the workpiece at temperatures from + 2 ° C to + 5 ° C and humidity 85-95%. Making a blank on your own is more profitable than buying a finished product in a store: compare prices and see that you will save your family budget.