How to prepare cabbage with aspirin for the winter in a 3 liter jar tasty and simple

For the first pickling of cabbage in your life, it is better to choose a simple instant recipe. Try pickling cabbage with aspirin in a 3-liter jar for the winter. We offer you recipes that are as simple as possible and proven in practice. The main thing is to observe the proportions and instructions for cooking.

Selection and preparation of cabbage for pickling

For pickling, take winter varieties of cabbage... These include mid-season and late ones: Yubileiny Semko, Moscow late, Kharkovskaya winter, Aggressor F1, Amager 611, Valentina F1, Zimovka 1474, Kolobok F1.

Late varieties are harvested after the first frost... It is the light frost that gives the cabbage leaves a special juiciness and crunch.

Advice! When buying forks, squeeze by hand. The presence of a characteristic crunch indicates that the head of cabbage is strong and suitable for harvesting.

Before salting, the top covering leaves must be removed from the head... They are not suitable for pickling, even if they look good.

Recommend cutting forks in halfto make sure there are no small insects inside and rotten leaves.

Advice! If insects and slugs are found, the halves of the head of cabbage are dipped in salted water for 2-3 minutes. All living creatures float to the surface.

The stump is removed... But in some recipes, it is needed so that the leaves do not decay during processing.

Why aspirin in a prescription, what does it give

Acetylsalicylic acid serves as a preservative, like acetic or citric.

Aspirin blanks do not grow cloudy, vegetables retain their color and firmness.

How to salt cabbage with aspirin

According to the reviews of experienced housewives it is better to grind the tablet so that the particles dissolve faster and distribute evenly by bank.

Ingredients per can of 3 l:

• white cabbage - 2 kg;
• medium carrots - 3 pcs.;
• peppercorns - 5 pcs.;
• coarse salt - 2 tbsp. l. with a slide;
• sugar - 1 tbsp. l. with a slide;
• aspirin - 2 tablets of 0.5 g each;
• bay leaf - 3 pcs.

Salting instructions:

1. The head of cabbage, peeled from the upper leaves, is finely chopped.
2. Washed, peeled carrots are rubbed on a coarse grater.
3. Mix vegetables in a deep container. Sprinkle with salt and sugar. Mix again.
4. A three-liter jar is sterilized, the lid is boiled.
5. A bay leaf is placed on the bottom of the jar. Fill the jar two-thirds with the vegetable mixture, tamp it not much. Put three peppercorns, half chopped aspirin.
6. Fill the jar to the top, put the remaining peppercorns, the rest of the aspirin.
7. Pour boiling water over the contents, and the preparation is worth 3-4 minutes.
8. Top up with boiling water so that it spills over the edge. Roll up.
9. Turn over to cool completely.

This cooking method allows you to preserve the canned workpiece for up to a year.

Recipe variations

There are dozens of ways to pickle cabbage with aspirin. They use different types of cabbage: white cabbage, red, color, Beijing.

Hot way

The hot marinade method helps to quickly roll up a tasty jar of cabbage.

Ingredients per can of 3 l:

• white cabbage - 2 kg forks;
• large carrots - 3 pcs.;
• garlic - 6 large cloves;
• black peppercorns - 5 pcs.;
• coarse salt - 2 tbsp. l. with a slide;
• sugar - 1 tbsp. l. with a slide;
• aspirin - 2 tablets of 0.5 g each;
• water - 1.5 l.

Salting instructions:

1. Sterilize the jar. The metal lid is boiled.
2. Peeled from the top leaves of the forks, finely chop.
3. Carrots are washed, peeled, rubbed on a coarse grater.
4. Mix vegetables in a bowl, crush a little.
5. The garlic cloves are peeled, cut in half.
6. Bay leaves, peas, garlic are placed on the bottom of a hot sterilized jar.
7. Brine is boiled: water, salt, sugar.
8. Aspirin tablets are ground into powder.
9. Lay the vegetable mass tightly, tamp each part. Sprinkle with chopped aspirin.
10. Pour vegetables with hot brine. It should pour out of the can when the lid is closed.
11. The banks are rolling up. Turn it upside down to check the quality of the twist.
12. After cooling, they are stored in a cool, dark place.

Take a note:

How to properly cook sauerkraut without salt

How to cook sauerkraut with lingonberries

How delicious and easy to cook sauerkraut with ginger

In a cold way

The composition and proportions of the ingredients are the same as for the hot method.

The brine consists of water, salt, sugar, aspirin... It is cooked in advance. Allow time to cool to room temperature.

The vegetable mixture is not crushed, but simply laid out in sterilized glass jars.

Pour in cooled brine so that there is no room for air. Roll up with iron lids. Store in a cool, dark place.

Fast Ambassador

You can salt a quick crunchy snack in the following way.

Ingredients per can of 3 l:

• white cabbage - 2-3 kg forks;
• carrots - 2 large;
• water - 1.5 l;
• allspice - 5 pcs.;
• bay leaf - 3 pcs.;
• salt - 0.5 tbsp.;
• sugar - 1 tbsp.;
• vinegar essence - 1 tbsp. l .;
• aspirin - 2 tablets.

Salting instructions:

1. Finely chopped cabbage and carrots grated on a coarse grater are mixed, but not crumpled.
2. Brine is boiled: water, salt, sugar, pepper, bay leaf. After boiling, remove from heat, add vinegar.
3. The brine is cooled.
4. Jars are sterilized, lids are boiled.
5. Put vegetables in jars, put aspirin, pour in cooled cold brine.
6. Roll up. Put away for storage in a cool room.

With garlic

Fermenting cabbage with garlic is recommended by nutritionists. Regular intake of such a snack helps to normalize metabolism, strengthen the immune system.

Ingredients, proportions per can of 3 l:

• white cabbage - 2.5 kg;
• garlic - 3 heads;
• hops-suneli - 1 tbsp. l. without a slide;
• coarse salt - 2 tbsp. l. without a slide;
• water - 1.5 l;
• curry - 1 tsp

Salting instructions:

1. The cabbage, peeled from the upper leaves, is finely chopped.
2. Peeled garlic is cut into thin slices.
3. Mix cabbage with garlic in a deep container. Spices are added (it is not necessary to adhere to the proportions from the recipe, take to taste).
4. Mix everything carefully.
5. The resulting mixture is placed in a jar.
6. Brine is boiled from water, salt and sugar.
7. Pour cabbage with hot brine. Cover with a lid.
8. The workpiece stands at room temperature for 24 hours.
9. Close with a nylon or iron lid. Put away for storage in the refrigerator.

With spices

For this method, not only white cabbage is used. Red-headed varieties are also fine. Harvesting is best done in the morning or in the evening, since cabbage should be left to stand in cold brine for 10-12 hours.

Ingredients, proportions per can of 3 l:

• cabbage (optional) - 2 kg;
• anise - 5-6 seeds;
• hot pepper - 1 pod;
• ground ginger - 1 tsp;
• fennel seeds - 0.5 tsp;
• mustard seeds - 1 tsp;
• aspirin - 1 tablet 0.5 g each;
• water - 1 l;
• coarse salt - 2 tbsp. l. with a slide.

Salting instructions:

1. The forks are cleaned from the upper leaves, finely chopped.
2. Put the cabbage in a deep container, fill it with salt water.
3. Leave overnight (10-12 hours) or day.
4. Transferred in parts to a colander to glass the water.
5. Spicy brine is boiled: water, spices. Boil for 5 minutes.
6. Cabbage is placed in jars, tamped. Pour in hot spicy brine.
7. Close with lids. After cooling, put it in the refrigerator.

Pickled with vinegar

You can quickly ferment cabbage according to the following recipe.

Ingredients, proportions per can of 3 l:

• cabbage - 2 kg;
• carrots - 2 pcs. medium size;
• vinegar 9% - 100 ml;
• vegetable oil - 100 ml;
• coarse salt - 3 tbsp. l. without a slide;
• sugar - 3 tbsp. l. without a slide;
• water - 1 l.

Salting instructions:

1. The top leaves are removed from the head. Finely chopped.
2. Carrots are washed, peeled, rubbed on a coarse grater.
3. Mix and knead vegetables in a deep bowl.
4. Brine is boiled: water, salt, sugar, vegetable oil. Bring to a boil. Turn off the heat, add vinegar.
5. Vegetables are placed in a three-liter jar, each layer is tamped.
6. The jar is placed in a deep container where the resulting juice will be poured.
7. Pour vegetables with hot brine. Several punctures are made if the vegetables are heavily tamped. It is important that the brine fills the jar completely and does not remain on the surface.
8. Cover the jar with gauze, leave to ferment at room temperature for three days.
9. During this time, the mass is pierced with a wooden stick.
10. Three days later, the workpiece is closed with a nylon lid, put into the refrigerator.

Pickled under iron lids

The traditional pickle ingredient is vinegar. Aspirin serves as a preservative and plays a similar role.

Ingredients, proportions per can of 3 l:

• cabbage - 2 kg;
• carrots - 2 large;
• coarse salt - 2 tbsp. l. with a slide;
• sugar - 2 tbsp. l. with a slide;
• bay leaf - 3 pcs. tons;
• black peppercorns - 6 pcs.;
• aspirin - 3 tablets.

Salting instructions:

1. The forks, peeled from the upper leaves, are chopped finely.
2. Carrots, washed and peeled, are grated on a coarse grater.
3. Mix vegetables in a deep bowl. Crush.
4. Sterilize the jar, boil the lid.
5. At the bottom of the jar, put 1 tbsp. l. sugar, 1 aspirin tablet, 2 peppercorns, one bay leaf.
6. Fill the container up to the middle with vegetables. Ramp down. They put the same spices in the same amount.
7. Put the vegetable mass to the top, add the remaining spices.
8. Pour boiling water over vegetables until the "shoulders". The workpiece is left for 5 minutes.
9. Poured to the very top. Roll up with a sterile lid.
10. Turn upside down.
11. The cooled jar is removed to a cool dark place.

Features of storing cabbage with aspirin

The shelf life depends on:

• containers and spinning methods;
• places of detention;
• way of canning.

Workpiece is stored less under nylon lidsthan under the iron. Since air slowly penetrates into it, which brings harmful bacteria. In a warm room, they begin to multiply rapidly. This will damage all content.

Content of the workpiece in plastic containers should not exceed 7 days.

Optimum storage temperature - from 0 ° C to + 3 ° C.

You cannot store workpieces in brine or marinade in the cold., they will lose all useful properties.

Blank in sterilized glass jar under a metal cover lasts up to a year in a cool dark room.

Tips from experienced housewives

To pickle delicious cabbage, adhere to the following rules:

1. Winter cabbage varieties are used.
2. White, red, colored, Beijing is suitable for salting.
3. Salted with edible (table) salt of medium or coarse grinding. If the remaining impurities are confused after the dissolution of coarse salt, then the brine is poured through cheesecloth.
4. Lovers of sea salt should not forget that they put it in half as much as table salt.
5. For long-term storage, sterilized glass jars are used, which are rolled up with iron lids.
6. The pasteurization process increases the shelf life of the workpiece.

Conclusion

The use of aspirin as a preservative is not a new method. This method has been successfully used for several decades.

Modern methods of pickling and pickling differ from traditional ones in the variety of ingredients in the recipe. Fermentation methods remain unchanged.