Delicious recipes for pickled homemade cabbage from experienced housewives

Pickled cabbage is a tasty and healthy dish, one of the main sources of vitamin C in winter. Making a crispy snack is easy. Experienced housewives pickle vegetables not only according to the classic home recipe, but add spices, herbs, vegetables, fruits, berries. Each ingredient gives the workpiece its own flavor.

We will tell you further how to cook a snack that will be remembered for a long time by your family and friends.

Choosing and preparing cabbage

Cooking pickled cabbage will be successful if the main ingredient is selected and prepared correctly.

When choosing cabbage, we recommend relying on the following rules:

1. Use mid to late varieties. They are distinguished by dense, crispy, juicy leaves. These include: Slava, Belarusian, Gift, Moscow late, Kharkov winter, Jubilee Semko, Stone head, etc.
2. Choose resilient forks. If you squeeze it with your hands, you can hear a creak.
3. With good forks, the leaves are difficult to separate from each other.
4. The color of the inner leaves is white, the outer ones are greenish.

Preparation of cabbage affects the further storage of the harvest:

1. The head of cabbage is “stripped” to white leaves.
2. Cut in half, remove the stump.
3. If there are no signs of rotting, small insects are not crawling, the cabbage is ready for shredding.
4. If insects are found, the leaves are separated and immersed in salted water for several minutes.
5. Spread them out on a towel and let the water drain.
6. Shredding will be more difficult, but the future workpiece will not turn sour.

How to deliciously pickle cabbage at home

Here is the simplest homemade and delicious pickled cabbage recipe.

Ingredients:

• cabbage - 3 kg;
• large carrots - 2 pcs.;
• garlic - 5 large cloves.

For the marinade:

• water - 1.5 l;
• salt - 3 tbsp. l .;
• sugar - 4 tbsp. l .;
• allspice peas - 6 pcs.;
• cloves - 5 pcs.;
• bay leaf - 3 pcs.;
• vinegar 9% - 150 ml.

Pickling instruction:

1. The cabbage is finely chopped with a knife.
2. Peel and chop carrots on a coarse grater.
3. Mix vegetables in a deep container, but do not crease.
4. Boil the marinade: add all the spices to boiling water, boil for 3-4 minutes. Turn off the stove.
5. Chopped garlic and vinegar are added to the marinade.
6. Take out the bay leaf and pour in the vegetables.
7. Mix the mass. Allow to cool.
8. Glass jars are prepared: washed, dried.
9. The cooled mass is transferred to jars, poured with the same marinade.
10. Put in the refrigerator overnight.

In a day, delicious pickled homemade cabbage is ready.

In Gurian

Georgian recipe pickled cabbage has a spicy taste. Aromatic spices and pungent additives awaken the appetite.

In addition to white cabbage of a late variety, the main ingredients are beet and hot chili peppers.

Ingredients:

• white cabbage - 2 kg;
• garlic - 10 medium cloves;
• medium-sized beets - 1 pc .;
• chili pepper - 1 pod;
• coarse salt - 2 tbsp. l .;
• water - 2 l.

Cooking steps:

1. Cut the cabbage into squares.
2. Beets are cut in semicircles.
3. The garlic cloves are halved.
4. Hot peppers are cut into strips.
5. Lay vegetables in layers in a container, put garlic and pepper between them.
6. Boil water in another saucepan, add salt.
7. Vegetables are poured with boiling water.
8. Remove the pan in a cool place for 5 days.
9. After a lapse of time, transfer the mass to clean, dry glass jars and fill it with the same brine.
10. Close with plastic lids and store in the refrigerator.

Spicy with ginger

Not everyone likes the specific taste of ginger. Gourmets appreciate this appetizer for its interesting combination of ingredients and pungent taste. This is the fastest way to prepare pickled cabbage.

You will need:

• a head of cabbage - 1.5 kg;
• medium-sized carrots - 2 pcs.;
• bay leaf - 5 pcs.;
• coriander seeds - 1 tsp;
• allspice peas - 6 pcs.;
• dry dill - 2 tsp;
• fine salt - 3 tbsp. l .;
• sugar - 2 tbsp. l .;
• garlic - 4 medium cloves;
• dry chili to taste;
• vinegar 9% - 6 tbsp. l .;
• filtered water - 1.5 liters.

Cooking steps:

1. The dense head of cabbage is cut into pieces.
2. Carrots are cut into rings.
3. Fresh ginger root is peeled and cut into rings.
4. Vegetables are placed in clean glass jars.
5. Add peppercorns, coriander seeds, bay leaves, dry dill.
6. Pour salt, sugar.
7. Water is heated, but not boiled. Poured into banks.
8. Add chopped garlic, hot dry pepper to taste, vinegar.
9. Jars are closed with plastic lids, shaken to dissolve sugar and salt.
10. Put away for 6 hours in a cool place.

A juicy crunchy ginger snack ready to eat.

In Ukrainian

Recipe unusual in that chopped cabbage is boiled.

Ingredients:

• cabbage - 2 kg;
• mustard seeds - 4 g;
• coriander - 2 g;
• black pepper - 6 peas.

Marinade:

• water - 2 l;
• vinegar 9% - 200 ml;
• sugar - 200 g;
• coarse salt - 60 g.

Cooking steps:

1. The vegetable is chopped, boiled in salted water for 4-5 minutes.
2. Glass jars are washed and sterilized.
3. Place the cabbage in a container. Shifted with coriander, mustard seeds.
4. Put pepper-peas on top.
5. Pour in hot marinade.
6. Cover with lids, but do not roll up.
7. Banks are sterilized for 25-30 minutes.
8. Roll up, turn upside down, cover.
9. The cooled blanks are removed to a cold storage place.

With hot brine and vinegar

The method is convenient and simple. After a day, the pickled vegetable is ready to eat.

Council. Spices are added to the marinade to your taste: lavrushka, allspice, cloves, etc.

Ingredients:

• white product - 1.5 kg;
• carrots - 2 pcs.;
• garlic - 2 cloves;
• water - 700 ml;
• salt - 30 g;
• sugar - 60 g;
• vinegar 9% - 150 ml;
• vegetable oil - 150 ml.

Cooking steps:

1. Chop cabbage.
2. Grind carrots on a coarse grater.
3. The garlic is cut into small cubes.
4. The vegetables are mixed, but not crumpled.
5. Transferred to sterilized glass jars.
6. Prepare the marinade: salt and sugar are poured into boiling water. Remove from the stove, pour in vinegar, oil.
7. Pour vegetables with hot marinade, roll up.
8. The first day the preparation is in the room.
9. For storage, jars are removed in a dark, cool place.

With bell pepper

Combined with bell pepper the crunch of cabbage leaves is especially expressive. With the addition of red pods, the salad turns out to be beautiful and attractive. Making a snack is not difficult.

Ingredients:

• cabbage - 3 kg;
• sweet red pepper - 4 pcs.;
• medium-sized carrots - 4 pcs.;
• garlic - one medium-sized head.

Marinade:

• water - 1l;
• sugar - 200 g;
• coarse salt - 50 g;
• vegetable oil - 100 ml;
• vinegar 9% - 200 ml.

Cooking steps:

1. Cabbage leaves are cut into strips, crumpled.
2. Chop the carrots on a coarse grater.
3. Sweet peppers are cut into strips.
4. Mix the vegetables.
5. Chopped garlic, added to the total mass
6. Prepare the marinade: add salt and sugar to boiling water. Remove from heat, pour in oil, vinegar.
7. Put on the stove, bring to a boil.
8. Pour vegetables with boiling marinade.
9. A load is placed on top so that the entire mass is under the marinade.
10. Leave at room temperature for 8-10 hours (conveniently overnight).
11. The finished vegetables are transferred to clean, dry glass jars.
12. Store in the refrigerator for no more than 14 days.

With butter and carrots

Recipe for one liter of marinade.

Ingredients:

• white cabbage - 2 kg;
• large carrots - 1 pc .;
• garlic - 3 medium cloves.

Marinade:

• water - 1 l;
• vegetable oil - 100 ml;
• sugar - 4 tbsp. l .;
• coarse salt - 2 tbsp. l .;
• bay leaf - 2-3 small;
• black peppercorns - 3 pcs.;
• vinegar essence - 1 tbsp. l.

Cooking steps:

1. Finely chop the cabbage.
2. Chop the carrots on a coarse grater.
3. Mix vegetables in a deep container.
4. A three-liter glass jar is washed and sterilized.
5. Stack vegetables.
6. Prepare the marinade: put salt, sugar, spices in boiling water, pour in oil. Boil for 2-3 minutes.
7. Remove from the stove.
8. Finely chopped garlic and essence are added. Stir.
9. Pour vegetables. Banks are covered with inverted lids.
10. The cooled workpiece is closed with plastic lids.
11. Put away for storage in the refrigerator.

The next day, crispy cabbage in a jar is ready.

With lemon

Experienced housewives know that lemon replaces vinegar.

Ingredients:

• cabbage - 2 kg;
• carrots - 100 g;
• lemon - 2 pcs.;
• coarse salt - 40 g;
• sugar - 50 g;
• water - 1 l.

Cooking steps:

1. Prepare the marinade: put salt and sugar in boiling water.
2. Lemon juice is squeezed into the cooled filling.
3. The cabbage is thinly chopped.
4. Chop the carrots on a fine grater.
5. Mix vegetables, crumple.
6. Transfer the mass to jars and fill it with cold marinade.
7. Close with plastic lids.
8. The workpiece is infused for 24 hours at room temperature.
9. After it is stored in a refrigerator or cellar.

Pickled Cauliflower

Ingredients:

• cauliflower - 1.5 kg;
• carrots - 1 pc.;
• sweet red pepper - 1 pc.;
• onion - one head;
• garlic - 5 cloves;
• chili pepper - to taste;
• dill seeds - a pinch;
• bay leaf - 1 pc .;
• peppercorns - 2 pcs.;
• leaves horseradish- 2-3 pcs.;
• parsley - 3-4 branches;
• dill - 3-4 branches.

Marinade:

• water - 1l;
• salt - 25 g;
• sugar - 75 g;
• vinegar 9% - 50 ml.

Cooking steps:

1. Cabbage is sorted into inflorescences.
2. Cut carrots, bell peppers into strips.
3. The onion is cut into rings.
4. The greens are crushed.
5. Horseradish leaves torn into 2-3 parts are placed in a sterilized three-liter jar.
6. Top with peas, bay leaves, cloves of garlic, herbs, chunks of hot pepper, dill seeds.
7. Spread vegetables last. The voids between the inflorescences are filled with red pepper, carrots, onions.
8. Vegetables are poured with boiling water. Cover with a lid. Leave the contents of the jar alone for 15 minutes.
9. Drain the water back into the pot. Add to a volume of 1 liter, add salt and sugar.
10. The marinade is brought to a boil. Remove from the stove. Pour in vinegar.
11. Poured into a jar.
12. Roll up with a metal sterilized lid.
13. Turn the jar upside down, wrap it in a warm blanket.
14. The cooled jar is removed to a cold place for long-term storage.

Secrets of Cooking Delicious Pickled Cabbage

Each hostess has her own tricks. We are in a hurry to share them with you:

• finely chopped cabbage pickles faster;
• vinegar is replaced with lemon or citric acid;
• experimenting with spices;
• bay leaves are removed from the marinade before pouring the cabbage;
• add vegetables, fruits, sour berries;
• honey is used instead of sugar.

Conclusion

There are many recipes for delicious pickled cabbage. The stock keeps well during the winter if the main ingredients are prepared correctly. Late and mid-season varieties are chosen for pickling. Then the dish is crispy and tasty.

When preserving, experienced housewives add different spices. They add a pungent flavor and aroma to snacks. Additional ingredients - carrots, beets, ginger, cranberries, grapes, apples, bell peppers and others - saturate the salad with useful substances and make the dish beautiful and memorable.