The best recipes on how to salt tarkin pepper with cabbage quickly and tasty

Harvesting of Tarkinsky pepper with cabbage is a nutritious and aromatic side dish for hot meat and fish dishes.

Depending on the method of preparation, the appetizer turns out to be spicy, sour or spicy, with a rich vegetable flavor. The preparation of hot pepper looks especially good on the festive table.

Features of salting tarkinsky pepper

Tarkin pepper is not a separate vegetable variety... This is the name of any spicy short-fruited pepper, which is harvested still green and unripe.

In the process of canning, the product loses its bitter taste and becomes edible.

Salting features:

1. Before being sent to the bottle, the main ingredient must be soaked in water or lightly boiled, making sure that it is not overcooked.
2. The product is lightly pressed down with some weight and left overnight. During this time, water drains from the vegetable and bitter juice is released, which must go away, otherwise the salting will turn out to be tasteless.
3. Both hot and cold marinade, with which the container is poured, is prepared very quickly, therefore, it is optimal to start the cooking process with the dilution of the brine.
4. For 9-10 days, the closed workpiece is stored at room temperature and regularly checked for foam. They take it away, and marinade top up.

Salting is stored in large 3-liter containers. This allows you to fit more ingredients in the container and soak them well with brine.

Important! In no case should you skip the soaking process, otherwise the workpiece will turn out to be bitter.

Selection of ingredients

Choose fresh vegetables. Stale, withered or withered fruits are not used.

Selection of main products:

1. Hot peppers must be short-fruited and always unripe, greenish in color, without breaks, cracks and any mechanical damage.
2. Any white cabbage is suitable. It is advisable to choose a head of cabbage fatter. One of the signs of freshness is juicing when slicing.

The size of the fruits does not matter much, however, if the spicy vegetable is planned to be placed in a container entirely, specimens of the same size are chosen.

Reference. In addition to the main ingredients, vegetables, herbs, spices, seasonings and even some fruits are added to the appetizer, depending on personal taste preferences.

How to salt tarkin pepper with cabbage

A savory piece is prepared in several ways, adjusting the degree of severity. To make it more tender, put more cabbage, hot - spices and seasonings.

In addition to traditional options, there is an accelerated method, which is prepared in a matter of minutes, and the workpiece itself is pickled much faster.

Important! Unlike other blanks, raspberry, currant, cherry leaves, etc. are almost never added to salting with pepper and cabbage.

The classic vinegar recipe

The traditional version of the appetizer is suitable both for a festive feast and as a delicious side dish for every day. Combine the dish with meat steaks, baked fish or mashed potatoes.

Ingredient List:

• green short pepper - 2 kg;
• white cabbage - ½ fork;
• carrots - 2 pcs.;
• garlic - 7 cloves;
• black pepper - a few peas;
• dill and parsley - 5 branches each;
• acetic acid - 4 tbsp. l .;
• water - 3.5 l;
• salt - 5 tbsp. l.

Cooking method:

1. Chop the cabbage.
2. Peel the carrots and cut into slices 0.5 cm thick.
3. Cut slightly boiled peppers and make several punctures with a knife or toothpick.
4. Put herbs, spices, garlic, vegetables in a washed container.
5. Heat the water over a fire, add salt and vinegar. Wait until it boils, then pour the marinade into the jar.
6. Roll up the container with a lid and cool under a towel.
7. After 1.5 weeks, transfer the workpiece to the storage location.

The most hermetically sealed jar is closed with soft nylon lids.

Tarkin pepper and cabbage salad in jars

Canned food has a spicy, tangy taste, therefore, it is used as an independent dish and aromatic side dish.

Required products:

• 200 g of tarkin pepper;
• 350 g white cabbage;
• 1 tbsp. l. olive oil;
• a pinch of salt;
• 1 small onion;
• 1 tbsp. l. granulated sugar;
• 1 tbsp. l. malic acetic acid.

Cooking method:

1. Send hot peppers soaked in water to the oven, after making several cuts on the skin. After 10-15 minutes, the vegetable will be pulled out and cooled.
2. Remove the peel from the pepper with a knife. Cut the pulp into small squares.
3. Send the onion into a stewpan with heated olive oil. When it turns golden, put the cabbage on the fire. After 10 minutes add chopped pepper.
4. Season with salt, add sugar and pour in acetic acid.
5. After 10-15 minutes, remove the dish from the heat and put in a container, then roll up.

Before sending the salting to the container, it is advisable to try it and add salt if necessary.

Instant recipe

An instant snack will appeal to busy housewives. The taste of such a dish is rich, slightly sour and spicy.

Required products:

• 0.5 kg of pepper;
• ½ medium cabbage fork;
• 1 small carrot;
• 2 sprigs of dill;
• 1 tbsp. l. salt;
• 1 tbsp. l. apple cider vinegar;
• 2 liters of water.

Preparation:

1. Chop all vegetables except pepper. Chop the carrots on a grater or with a knife.
2. Put all vegetables and dill in a jar.
3. Dissolve salt and vinegar in boiling water. Boil and pour over the salting with hot marinade.
4. Close the lid and cool.

Cold salting

Canned food is pickled a little longer without using hot brine, but this method of pickling allows you to preserve all the useful and taste qualities of the products.

Ingredients:

• tarkin pepper - 1 kg;
• white cabbage - 1 small fork weighing up to 2 kg;
• dill, parsley, lemon mint - 1 branch each;
• 2.5 liters of water;
• 2 tbsp. l. salt;
• 1 tbsp. l. vinegar.

Preparation:

1. Chop the cabbage, pierce the pepper with a toothpick in several places.
2. Wash the greens, dry them and place them on the bottom of the jar.
3. Transfer vegetables to a container. Add salt, water and vinegar.
4. Roll up the lid.
5. After a week, move to a cool cellar for storage.

Hot way

Heat treatment with boiling brine is used when salting large fruits, as well as if the vegetables are not juicy enough.

Ingredients:

• 1 kg of green pepper;
• 1 kg of cabbage;
• 1.5 liters of water;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. acetic acid;
• dill, garlic, parsley to taste.

Cooking method:

1. Place vegetables and herbs in a container and add water.
2. After 10 minutes, pour the water into a saucepan and boil.
3. Dissolve sugar and salt in boiling water.
4. Boil the brine for 3 minutes, then pour in the vinegar. Remove from heat after 1 minute. Stir.
5. Pour hot marinade into a jar and close.
6. After 10 days of fermentation at room temperature, transfer the salting to a storage location.

To add spice to the dish when preparing the marinade, add a few peas of hot pepper or chili to the boiling water.

Features of storage of the workpiece

The optimum temperature is from 0 to + 2 ° С, humidity is 90%. The most suitable storage places are a cellar, a storage room without heating, or a vegetable compartment in the refrigerator. Until frost and extreme cold, the workpiece can be stored in a closed cabinet on the loggia or balcony.

Important! Salting should not be heated, frozen, exposed to direct sunlight.Keep open containers in the refrigerator.

Tips & Tricks

Little tricks and tips will make the cooking process easier and make the dish even tastier:

1. If there is no time for blanching, the product is soaked in hot water and left for several hours. However, for very hot and bitter peppers, simply soaking is not enough.
2. The water for brine, soaking and cooking must be clean - spring or filtered.
3. Salt for canning is taken large, table salt, not iodized and not sea salt.
4. You cannot tamp vegetables too tightly - let all the ingredients be well saturated with the marinade.

If the salting is not planned to be stored for a long time, a soft nylon cover is used for seaming. For long-term storage, iron is suitable.

Read also:

How to cook Ratunda pepper with honey for the winter.

Top 10 best recipes for pickled pepper "Ogonyok" for the winter.

Cooking pickled hot peppers for the winter with butter.

Conclusion

This preparation of hot green peppers and juicy cabbage is ideal for a festive side dish or a spicy appetizer salad.

The vegetable dish is prepared very quickly, and the variety of recipes makes it possible to enrich the menu. The workpiece can be made hot and piquant or light without being too hot.