How to quickly cook cabbage with garlic in hot brine

Pickled cabbage can be stored for a whole year. It is harvested for the winter or eaten immediately after cooking. Not everyone has time for a long wait with traditional fermentation - in such cases they use recipes fast food.

From the article, you will learn how to quickly pickle cabbage with hot pouring with vinegar, garlic, parsley and carrots.

Instant pickled cabbage recipes with garlic and hot brine

Before cooking, all ingredients are processed, the container is washed and sterilized. Seal the product quickly to prevent the ingress of impurities that can harm and spoil the taste.

With carrots and vinegar in jars

To prepare this simple vegetable dish, you only need cabbage and carrots. You will definitely need a marinade brought to a boil. The ingredients will not soften or cook. On the contrary, this method of pickling will make the pickling crispy and juicy.

Replacing the pouring with a cold one will lead to a significant increase in the cooking time.

Components per 3 liter can:

• 1.5 kg of fresh white cabbage;
• 250 g carrots;
• 0.5 l of water;
• 0.5 tbsp. vinegar 9%;
• 100 g sugar;
• 1 tbsp. l. with a slide of salt.
• 0.25 tbsp vegetable oil.

Cooking method:

1. Cabbage is washed and finely chopped, as for traditional pickling.
2. Chop the carrots on a coarse grater with movements from top to bottom. This contributes to obtaining even, beautiful pieces, which will give an appetizing appearance to the finished dish.
3. In a deep container, prepared vegetables are mixed until smooth. They are not crushed, the cabbage should not let juice in.
4. The resulting mass is transferred to a sterilized jar, stacking so that no voids are formed.
5. For cooking marinade in a saucepan, mix water, vegetable oil, 9% vinegar, salt and sugar.
6. The container is placed on the stove and brought to a boil, stirring the contents until completely dissolved.
7. The resulting hot marinade is gradually poured into a jar of vegetables. Do this slowly so that the glass does not burst. The brine should cover the whole cabbage.
8. Then the jar is closed with a nylon lid and the vegetables are left to soak in liquid at room temperature for 12 hours.
9. The resulting crispy salad is stored in the refrigerator for no longer than six months.

With vinegar and oil

For this recipe it is better to stock up on late varieties of cabbage. Choose firm and dense heads of cabbage. Young vegetables will quickly soften and lose their crispness. The hot marinade in this recipe has a special aroma thanks to the bouquet of spices.

Ingredients:

• 2 kg of winter white cabbage;
• 5 pieces. carrots;
• 5-6 cloves of garlic;
• 1 liter of water;
• 175 ml of sunflower oil;
• 165 g sugar;
• 2 tbsp. l. salt;
• 3 medium laurel leaves;
• 20 peas of black pepper;
• 155 ml of table vinegar.

Step by step cooking:

1. The head of cabbage is chopped.
2. Peel and chop carrots on a coarse grater.
3. Vegetables are placed in an enamel container.
4. Garlic is cleaned by placing it in cool water for 10 minutes. Cut into thin rings, add to the total mass.
5. Stir with hands until smooth. Don't crush when trying to juice the cabbage.
6. The resulting mass is transferred to a container, where it will be pickled, and compacted with a load.
7. To prepare the brine, water and vegetable oil are poured into a separate pan, salt, bay leaf, sugar and pepper are added.
8. Stir the liquid, bring to a boil, add vinegar, turn off the heat and pour the marinade over the vegetables.
9. The workpiece is again placed under the load so that the brine completely covers all the components and left to soak at room temperature for 14 hours.
10. Store the product in the refrigerator or basement, clogging it with a nylon lid.

With parsley

Ingredients:

• 1 large white cabbage;
• 10 cloves of garlic;
• 1 large carrot;
• 1 bunch of fresh parsley
• 1.5 liters of water;
• 0.5 tbsp. sunflower oil;
• 1 tbsp. 9% vinegar;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 5 bay leaves;
• a mixture of peppers to taste.

Cooking method:

1. The head of cabbage is cut into 4 parts and the stump is removed. Then each piece is cut in half and taken apart into leaves.
2. Chop the carrots into slices.
3. The garlic is peeled, and the parsley is washed with cold water and divided into inflorescences, removing the stems.
4. Put a layer of cabbage in a prepared glass jar, carrots, garlic and parsley on top. Crushed by hand.
5. So the container is filled to the top.
6. In a separate saucepan, combine all the ingredients for the marinade, bring to a boil and boil for 5 minutes.
7. Pour the vegetables with the resulting brine so that it covers the entire salad.
8. The remainder of the liquid is not poured out - in a day the marinade level will drop and you will have to top up.
9. The jar is covered with an ordinary nylon lid and sent to storage in a refrigerator or basement.

Do not use any accessories to stir vegetables. They will cause juicing, which is undesirable for the recipe.

Quick salting of cabbage with garlic

This cooking method is extremely simple., and the exposure period does not exceed a day. But it is not recommended to store such cabbage in the refrigerator for more than a week.

With carrots

Crispy and flavorful pickled snack cabbage with carrots can be stored after salting throughout the winter. But, as a rule, it is eaten even before the onset of the first frost.

Ingredients:

• 1 small head of cabbage;
• 2 onions;
• 3 carrots;
• 1 head of garlic;
• 0.5 l of water;
• 1 tbsp. l. salt;
• 1 tbsp. Sahara;
• 1 tbsp. sunflower oil;
• 100 ml vinegar 6%.

Preparation:

1. The cabbage is finely chopped and ground with salt until it lets out the juice.
2. Rub the carrots coarsely.
3. Chop the onion.
4. The garlic is passed through a press.
5. All vegetables are mixed in a large container.
6. For the marinade, boil water, dissolve sugar in it, pour in sunflower oil and bring to a boil.
7. Pour vinegar into the brine, stirring well.
8. The resulting liquid is filled into a container with a vegetable mixture and left for a day at room temperature.

Cabbage prepared according to this recipe can be served immediately.

With butter

Another recipe for "daily" cabbage with a minimum set of ingredients will surprise you with its piquant taste and mouth-watering aroma of fresh garlic.

Components:

• 2-3 kg of cabbage;
• 3 carrots;
• 3 cloves of garlic;
• 1 liter of water;
• 0.5 tbsp. Sahara;
• 0.5 tbsp. sunflower oil;
• 0.5 tbsp. vinegar 9%;
• 2 tbsp. l. salt.

Recipe:

1. The carrots are chopped on a coarse grater, the garlic is pressed with a press, the cabbage is finely chopped.
2. In a deep container, all ingredients are kneaded until abundant juice is released.
3. Salt and granulated sugar are diluted in water, brought to a boil to dissolve completely.
4. Vinegar and oil are added and the resulting brine is immediately poured into the vegetables.
5. Cover with a lid and leave to marinate for 24 hours at a temperature not lower than room temperature.
6. The resulting product is stored in the refrigerator for no longer than 10 days.

In addition, salt the vegetable mixture for the appearance of juice is prohibited - in the required amount, salt is contained in the marinade in the marinade.

Conclusion

When marinating white cabbage in a hot filling, it is impossible to mince vegetables until the juice appears - the appetizer will not crunch. Such a product is stored in a basement or refrigerator, and you can use it the next day after preparation.