Step-by-step instructions on how to properly marinate cabbage with hot peppers: recipe variations

Pickled vegetables are a source of vitamins in winter and a piquant addition to hot dishes. Cabbage is often prepared this way - this vegetable is available at any time of the year and contains many useful substances. Fans of spicy dishes will love pickled cabbage with hot pepper.

For preparations they use not only white cabbage, but also Beijing, cauliflower and red cabbage. Each vegetable has its own recipe.

Selection and preparation of cabbage for harvesting

Cabbage is pickled all year round. It can be prepared for future use or made just before serving. After all, even in winter this vegetable is sold in stores at a relatively low price.

To get the most delicious cabbage salad, follow the rules for choosing cabbage:

1. If the salad will be served immediately after preparation, it is better to use early or mid-season varieties. They have more delicate leaves, which are quickly soaked in the marinade and remain crispy.
2. Late varieties are suitable for harvesting for the winter. They have dense, hard leaves, which, when marinated for a long time, become tender, but do not lose their taste.
3. Heads of cabbage should be free of traces of insects, dark spots, and signs of disease.
4. It is better if the heads of cabbage are whole rather than cut. Sellers often trim off the rotten parts of the plant, selling the remains. Fungal spores and bacteria remain on them.
5. All heads of cabbage should be dense and firm to the touch.

When preparing for pickling, wash any cabbage in plenty of cold water and remove the top leaves.. It is better not to throw away the latter, as in some recipes they are used as a base for salad.

Advice. Large heads of white cabbage are more profitable to buy than small ones, since their stalks are the same size. This does not apply to Beijing and cauliflower.

How to properly marinate cabbage with hot peppers

The taste of pickled cabbage is influenced not only by how well the recipe is chosen, but also by the quality of additional ingredients, and even the dishes in which the snack is prepared. Let's look at all the intricacies of preparing spicy cabbage salad using a classic recipe.

About additional ingredients

The choice of additional ingredients plays an important role in the process of preparing for pickling cabbage. After all, they affect the taste and shelf life of the snack.

Salt - an ingredient without which it is impossible to prepare cabbage salad. Ordinary rock salt is suitable for preservation and long-term storage. The iodized analogue will cause the leaves to soften.

Finely ground salt makes it easy to over-salt a dish. You need less of it than is usually indicated in recipes.

If you plan to eat the salad over several days, iodized salt will also work. During this time, she will not have time to spoil the dish.

The spiciness of pepper depends on its variety. Typically, the smaller the fruit, the spicier it is. The second factor influencing the severity is the presence of seeds. If you peel the fruit before using it, its taste will be milder.

In most recipes, regular table vinegar 9% is added to vegetables.. It is inexpensive, accessible, gives the dish a pleasant sour taste and serves as an excellent preservative. However, it reduces the usefulness of the dish.

Housewives who adhere to proper nutrition replace table vinegar with apple or wine vinegar. They are not harmful, but their price is higher.

Most recipes include spices. Various peppers, mustard and coriander seeds, anise, garlic, cloves, bay leaves, and leaves of berry trees are combined with cabbage.

Another a common ingredient in pickled cabbage recipes is carrots. The sweeter and juicier it is, the tastier the salad will be.

Attention! In any recipe, you can add additional spices to your taste, change the amount of sugar, salt and type of vinegar.

Selection of containers

For preparing pickled vegetables Suitable for enamel and glass containers. They do not change the taste of products and do not emit harmful substances.

The oldest method is pickling vegetables in wooden barrels And buckets. Wood gives the dish a special aroma. The walls of such a container also absorb food odors.

You cannot pickle cabbage in plastic or metal non-enamel containers.. When contacting the marinade, such material enters into chemical reactions, during which harmful compounds are released and the taste changes.

Step-by-step instructions for the classic method

The classic recipe for pickling cabbage with pepper is a win-win option. All spicy lovers like it.

Ingredients:

• white cabbage – 5 kg;
• carrots – 600 g;
• garlic – 10 cloves;
• hot pepper – 4 pcs.;
• water – 2 l;
• salt – 3 tbsp. l.;
• sugar – 6 tbsp. l.;
• vinegar - 1 glass;
• odorless sunflower oil – 0.4 l.

The amount of sugar, pepper and garlic is increased or decreased to taste. In this version, the salad turns out to be sweetish.

How to properly marinate cabbage with hot peppers:

1. The top leaves of the cabbage are removed.The heads of cabbage are cut into 4 parts and the stalks are removed. The leaves are cut into strips 0.5 cm thick.
2. Carrots are peeled and washed. Then grate using a coarse grater or Korean vegetable grater.
3. The garlic is peeled and finely chopped with a knife.
4. The pepper is washed and cut into small cubes. Leaving the seeds will make the dish more spicy.
5. In a separate deep container, mix the vegetables and mash them so that the flavors blend.
6. The vegetables are transferred to a container where they will be marinated, compacted thoroughly.
7. The water is brought to a boil, sugar and salt are poured into it. When the ingredients are dissolved, add vinegar and vegetable oil to the mixture. The mixture is boiled for 1 minute, then cooled to room temperature and poured into vegetables. It is important that the marinade completely covers the vegetable mixture.
8. Cover the top of the salad with a lid and set pressure. Salting continues at room temperature for 2 days.

Ready the salad is laid out in jars and covered with nylon lids. Store it in the refrigerator.

Advice. To make the preparation more beautiful, vegetables are placed in layers immediately in a jar, alternating carrots and cabbage. In this case, the garlic and pepper are divided in advance into 2 parts, one of which is mixed with carrots, and the other with cabbage.

Recipe Variations

There are many recipes for delicious pickled cabbage. We offer the most successful of them.

"Like in a store"

It's easy to make coleslaw at home, just like you can get from the store. It cooks quickly and turns out tasty and healthy.

Ingredients:

• cabbage – 1 kg;
• carrots – 2 pcs.;
• water – 1 l;
• vinegar essence – 1.5 tsp;
• salt – 3 tsp;
• sugar – 5 tsp;
• garlic – 4 cloves.

It only takes 30 minutes to marinate this appetizer. It is ready to serve almost immediately after all the ingredients are mixed.

Cooking method:

1. The cabbage is washed, cleared of leaves and finely chopped. Then pour it into a saucepan, add water, vinegar essence and salt. The mixture is brought to a boil, then quickly turned off and left in the brine until it cools completely.
2. The carrots are washed, peeled, grated on a Korean vegetable grater and mixed with cabbage.
3. Chopped garlic, sugar and vegetable oil are added to the vegetables.

The finished salad is tasted. Add a little more salt and vinegar if necessary.

With different hot peppers

To prepare cabbage snacks, not only fresh, but also dry ground pepper is used. There are different types of this fiery seasoning on display on store shelves. The most common ones are ground red hot pepper, chili, and cayenne pepper.

Ingredients:

• cabbage – 5 kg;
• salt – 5 tbsp. l.;
• carrots – 5 pcs.;
• bay leaf – 5 pcs.;
• allspice – 20 pcs.;
• black pepper – 20 pcs.;
• sugar – 10 tbsp. l.;
• odorless vegetable oil - 2 cups;
• cloves – 15 pcs.;
• water – 2.5 l;
• vinegar – 1 l;
• ground red hot pepper – 2-3 tsp.

The amount of pepper can be changed to suit your taste. The spiciness of the seasoning largely depends on its quality.

Method for marinating cabbage with ground red pepper:

1. The heads of cabbage are washed, peeled from the top leaves and finely chopped. Carrots are washed and grated.
2. Salt and hot red pepper are added to the vegetables. The ingredients are mashed by hand until the juice is released.
3. Sugar, cloves, black pepper, allspice, and bay leaf are poured into the pan. Boil the ingredients for 5-7 minutes. Then vinegar and vegetable oil are added to the brine and boiled for another minute.
4. The filling is poured over the vegetables. Cover the container with the salad with a lid and put it in the refrigerator. The snack will be ready to eat in 2-3 days.

In Georgian

An appetizer prepared according to this recipe is not only tasty, but also beautiful. It contains beets, which gives the dish a pink color and changes its taste.

Ingredients:

• cabbage – 5 kg;
• large carrots – 5 pcs.;
• red beets (vinaigrette) – 4 pcs.;
• garlic – 4 heads;
• hot pepper (for example, chili) – 5 pods;
• water – 4 l;
• sugar – 1.2 cups;
• salt – 1 glass;
• vinegar - 1.5 cups;
• odorless vegetable oil – 1 cup;
• bay leaf – 10 pcs.;
• black peppercorns – 10 pcs.;
• allspice peas – 10 pcs.

This dish can be prepared without pepper. Then it gets a more delicate taste.

Cooking method:

1. The cabbage is peeled from the top leaves and cut into 4 parts. Cut out the stalks. The resulting slices are cut into large squares.
2. The beets are peeled and cut into half rings or rings. Grate carrots on a Korean vegetable grater.
3. The garlic is peeled and cut into slices. Peppers are cut into strips or rings.
4. Vegetables are mixed in a bowl where they will be marinated.
5. Water is poured into the pan, sugar, salt, black and allspice pepper, and bay leaf are added. The mixture is boiled for 7 minutes. Then add vinegar and oil to the brine and boil for another 1 minute.
6. Pour cold brine over the vegetable mixture. After a day, the snack is ready to eat.

Ready the salad is laid out in jars and stored in the refrigerator under nylon lids. The beets in this dish are no less tasty than cabbage.

Advice. These pickles can be preserved for the winter. To do this, the vegetable mixture is laid out in jars and filled with brine. The salad is sterilized by boiling jars of vegetables in water for 20 minutes. The sterilized snack is rolled up with lids, turned upside down and left to cool completely under a warm blanket.

Kim-chi

Kim-chi is a Korean way of pickling Chinese cabbage. This dish has a spicy taste, so rich that in Beijing they prefer to eat it with unleavened rice.

Ingredients:

• Chinese cabbage – 2 heads;
• salt – 400 g;
• water – 4 l;
• chili – 6 pods;
• garlic – 2 heads;
• coriander – 2 tsp;
• sugar – 3 tsp.

Koreans use monosodium glutamate to pickle vegetables. But this is a harmful flavor enhancer that you can do without.

How to cook:

1. The heads of cabbage are washed and cleared of the top leaves. Their base is cut off, the cabbage is disassembled into leaves.
2. The leaves are placed in layers in a container where they will be salted.
3. Add salt to cold water. The resulting brine is poured over the cabbage leaves. They put oppression on top. Leave the vegetables in this form for 12 hours.
4. After this time, the salted leaves are removed from the brine and washed with clean water.
5. The dressing is being prepared. Grind coriander, hot pepper, and garlic in a blender or meat grinder. Add sugar to the resulting mixture.
6. Cabbage leaves are rubbed with the resulting paste. After this, they are placed in a deep container. They put oppression on top.
7. Marinate kim chi at room temperature for 2 days. Then it is moved to the refrigerator.

Take note:

How to prepare cabbage with horseradish

Recipes for sauerkraut with apples

How to make sauerkraut with ginger

In quarters

To pickle cabbage in quarters, choose small heads of cabbage. The optimal weight is no more than 1 kg.

Ingredients:

• cabbage – 2 pcs.;
• carrots – 4 pcs.;
• garlic – 10 cloves;
• coriander seeds – 1 tsp;
• ground hot red pepper – 2 tsp;
• water – 2 l;
• sugar – 6 tbsp. l.;
• salt – 4 tbsp. l.;
• odorless sunflower oil – 1 cup;
• table vinegar – 1 glass;
• black peppercorns – 10 pcs.;
• bay leaf – 6 pcs.

This cabbage is usually cooked immediately before consumption. Such pieces are too large for canning.

How to cook:

1. Each head of cabbage is washed, peeled from the top leaves and cut into 4 parts.
2. Place the cabbage quarters in a saucepan, add water and boil for 10 minutes. Then immediately transfer to ice water. After the liquid becomes warm, it is changed to ice again.
3. The cabbage is placed in a container where it will be marinated. Garlic is also squeezed in there.
4. Pour water into the pan, add sugar, salt, bay leaf, and peppercorns. The mixture is boiled for 5 minutes, then vinegar and vegetable oil are added and boiled for another minute. The brine is turned off, grated carrots, ground red pepper and coriander grains are poured into it.
5. Cold brine is poured into a container with cabbage. Oppression is installed on top. The snack will be ready to eat in 1-2 days.

Marinated cabbage rolls with hot pepper and horseradish

This appetizer turns out delicious and beautiful. It will take its rightful place on the festive table and surprise guests. It’s easy to preserve savory rolls in jars for the winter.

Ingredients:

• cabbage – 3 kg;
• horseradish – 0.7 kg;
• hot pepper – 5 large pods;
• water – 4 l;
• sugar – 400 g;
• salt – 120 g;
• coriander seeds – 1 tbsp. l.;
• mustard seeds – 1 tbsp. l.;
• vinegar – 600 ml.

The amount of pepper and horseradish can be changed at will. If the filling seems too spicy, sweet bell pepper is added to it. White cabbage can be replaced with Chinese cabbage.

Cooking method:

1. The cabbage head is washed in cold water and separated into leaves. The top ones are removed. The stalk is thrown away.
2. The leaves are dipped in boiling water and boiled for 5 minutes.
3. Then they are cut lengthwise into 2-3 parts. The central coarse vein is removed.
4. Peppers are cleaned of seeds and tails. Horseradish root is peeled from the brown skin. Spicy ingredients are ground in a meat grinder.
5. Place 0.5 tsp on each cabbage strip. spicy mixture. The leaves are rolled up and placed in a jar.
6. Prepare the brine. To do this, add sugar, salt, coriander and mustard seeds to a pan of water. The mixture is boiled for 5-7 minutes. Then add vinegar and turn it off.
7. Brine is poured into rolls in jars. Then the jars are covered with lids, immersed in cold water up to the shoulders and boiled for 20-30 minutes.

After sterilization, the jars are rolled up with lids and turned upside down. and leave until completely cooled under the blanket.

Advice. To prevent the rolls from unrolling, they are secured with toothpicks.

Pickled cauliflower with hot peppers

Cauliflower is a tasty and healthy vegetable with a high content of vegetable protein. It is good fresh or canned and goes well with red pepper.

Ingredients:

• cauliflower – 2 kg;
• hot pepper – 4 pods;
• garlic – 10 cloves;
• salt – 1 tbsp. l.;
• dill and parsley - 1 bunch each;
• vegetable oil – 4 tbsp. l;
• table vinegar - 12 tbsp. l.

Add spices as desired: bay leaf, peppercorns, coriander seeds. The amount of hot pepper can be adjusted to your own taste.

How to cook:

1. The cabbage is washed and separated into small inflorescences. The darkened parts are cut off.
2. The greens are washed and finely chopped with a knife. The garlic is peeled and passed through a press. Peppers are cut into rings.
3. Peppers and herbs are fried in vegetable oil for 5 minutes in a pan. Add garlic to them and simmer for another 1 minute.
4. Pour water into the roast and add salt. Boil everything for 5 minutes.
5. The cabbage is placed in jars and poured with boiling marinade.

Store the snack in the refrigerator under nylon covers. Some housewives preserve it for the winter. In this case, jars of salad are sterilized.

Terms and conditions of storage

Snack that has not been sterilized, stored in the refrigerator. It will remain fresh in these conditions for up to a month.

Canned food is placed in the cellar, storage room or basement. They will stay there all winter.

Advice from experienced housewives

There are some secrets to pickling coleslaw:

1. You need to wear protective gloves when working with hot peppers. Its contact with unprotected skin will lead to severe irritation and even burns.
2. Vinegar can be replaced with lemon juice, citric acid or aspirin.
3. Some housewives replace white cabbage with red cabbage.

Conclusion

Pickled cabbage is a tasty and healthy snack. Hot pepper is often added to it. This combination gives the dish a spicy taste and aroma. Hot peppers allow salads to last longer.

There are many recipes for such preparations. Every spicy lover will be able to find an option to suit their taste.