A selection of the best recipes for sauerkraut with dill and its seeds

Pickled vegetables are not only an excellent addition to side dishes and soups, but also a ready-made appetizer or salad for the holiday table. With this canning, a preservative is formed - lactic acid, which preserves the benefits and composition of the products, giving them a pleasant sweet and sour taste.

Sauerkraut people were doing this 10 centuries ago, but even today housewives often make such preparations. Dill and its seeds give cabbage a special piquancy.

Cabbage selection

The vegetable is bought at the market, in the supermarket or grown in the garden. In the first case, pay attention to the labeling: name of the variety, date of harvest, region of cultivation. They buy heads of cabbage only from trusted farmers. Cabbage should not lie on the floor or ground. Vegetables are chosen to be firm and firm.

Important! Mid-season and late varieties and hybrids are suitable for fermentation: Snow White, Zimovka, Aggressor and others.

Choose white heads of cabbage with dense leaves without cracks, dark spots, or scratches. Specimens with withered leaves are not suitable for pickling.

Preparing to cook

The cabbage is peeled from the top leaves and stalks, washed under cool running water, wiped dry and chopped with a knife, on a grater or in a blender. The size of the shredder depends on the cooking recipe. Pieces make them the same size so that they are evenly saturated with brine, and the dish itself turns out juicy and crispy.

Capacity

For fermentation, choose enamel, wooden or glass dishes. Enameled pots, buckets and basins are convenient because they can hold from 3 to 10 liters of cabbage. Vegetables are fermented in large families in such containers, so that the preparation is enough for the autumn-winter season. Before use, wash the dishes under running water and soapy water. Scale is removed with salt or soda, difficult stains with citric acid.

Wooden dishes look original. They use birch tubs or voluminous oak barrels. The containers are washed with water and bleach, then the powder is washed off with dishwashing detergent. In barrels, the preparation turns out to be especially piquant: the aroma of wood permeates the cabbage, and it becomes crispier. Store the product in a cellar or basement.

Glass jars weigh little and fit easily into the refrigerator or pantry. The containers are disinfected and sterilized, the lids are scalded with boiling water and wiped dry. There should be no scratches or cracks on the jars, otherwise the cabbage will “explode” or quickly become moldy and spoiled.

How to cook cabbage with dill

The classic recipe for sauerkraut with dill and its seeds is distinguished by the availability of ingredients and ease of preparation.

What you will need:

• 3 kg cabbage;
• 80 g dill seeds;
• 50 g coarse salt;
• 4 dill umbrellas.

How to cook:

1. The head of cabbage is washed and cleared of the top leaves, chopped and placed in a deep basin. Salt and mix with your hands to the vegetable gave juice. Add dill seeds and umbrellas and mix again.
2. The container is placed under a load in a warm place for 4 days. Once a day, pierce the cabbage with a wooden spoon to release gases.
3. Place the workpiece in sterile jars and seal with nylon or polyethylene lids. Store in the refrigerator. Before serving, sprinkle with apple or wine vinegar to taste.

Recipe Variations

Housewives are experimenting and coming up with different ways to ferment cabbage with dill. Let's look at the most popular ones.

Express salting

This recipe is suitable for those who do not have free time to prepare winter pickles.

List of ingredients:

• 2 kg cabbage;
• 2 carrots;
• 20 g dry dill seeds;
• 40 g salt;
• 3 cloves of garlic;
• black and allspice to taste;
• 90 g sugar;
• 2 liters of water.

How to cook:

1. The ingredients are washed, the cabbage and carrots are peeled and chopped. Stir, add half the salt and sugar, pepper, dill seeds. Tamp into a jar with chopped garlic.
2. Prepare the marinade: add vinegar, remaining salt and sugar to the water, mix and bring to a boil. Pour into a jar and put under pressure for a day.
3. After 24 hours the product is ready for use.

The peculiarity of the recipe is that the preparation is stored all winter at room temperature.

Pickled cabbage with dill seeds

Marinated preparations have a spicy taste and aroma. They are served with side dishes: boiled and fried potatoes, rice, barley.

What you will need:

• 2 kg cabbage;
• 2 carrots;
• 120 g dried dill seeds;
• parsley and dill to taste;
• 1 pod of red pepper;
• 150 ml vegetable oil;
• 80 g sugar;
• 90 g salt;
• 2 liters of water.

Marinating process:

1. The vegetables are washed, the cabbage is cut into small cubes, the carrots are chopped on a medium grater, the red pepper and herbs are chopped. Place everything in an enamel pan and mix.
2. Prepare the marinade: add vegetable oil, sugar and salt to the water. Lastly, add the dill seeds and bring everything to a boil. Pour over the vegetables and leave under pressure for 2 days.
3. Place in jars and put in the refrigerator.

With vinegar

Vinegar extends shelf life fermented preparations. As a result, vegetables turn out to be sharp and sour.

Ingredient:

• 2.5 kg cabbage;
• 30 ml vinegar 9%;
• 30 g dill seeds;
• 1.5 liters of water;
• 80 g sugar;
• 50 g salt.

How to cook:

1. The head of cabbage is washed, cleaned, finely chopped, mixed with salt and left for 2 hours.
2. Water is mixed with salt, sugar and vinegar and boiled. Pour the marinade over the cabbage and add dill seeds. They are kept under oppression for 2 days.
3. Transfer to a jar and store in a cellar or basement.

Vinegar is added strictly in the amount specified in the recipe. An excess of the substance will cause the snack to be sour; if there is a shortage, the workpiece will quickly deteriorate.

With carrots and dill

The classic combination of carrots, cabbage and dill will appeal to lovers of Russian cuisine. The appetizer goes harmoniously with meat and fish dishes and looks appetizing.

To prepare you will need:

• 1 kg cabbage;
• 3 carrots;
• 1 bunch of fresh dill;
• 20 g dill seeds;
• cumin and salt to taste;
• 3 bay leaves;
• 5 black peppercorns.

Step by step recipe:

1. The head of cabbage is cleared of stalks and leaves and coarsely chopped. For convenience, use a blender with a special attachment.
2. The carrots are washed, peeled and chopped on a medium grater. Mix with cabbage in a separate deep container, add salt and cumin. Knead by hand and leave for 40 minutes.
3. Place bay leaf, black pepper and dill seeds in a jar, layered vegetables and fresh herbs on top. The container is placed under pressure for 3 days.
4. Store in the refrigerator or cellar. Before serving, season with olive oil and garnish with fresh parsley.

With cranberries

Pickles with cranberries are a valuable supply of vitamin C. The snack looks appetizing: elegant red berries attract the eye.

What you will need:

• 1.5 kg cabbage;
• 50 g cranberries;
• 50 g carrots;
• 10 g dill seeds;
• 40 g sugar;
• 30 g salt;
• 1 bay leaf;
• ground black pepper to taste.

Sourdough technology:

1. Wash the cabbage, remove the top leaves and stalks, cut the cabbage in half. Chop into strips and mix with grated carrots.
2. Cranberries are washed and sorted. Only smooth specimens are left.
3. Mix the vegetables with your hands, sprinkle with sugar and salt, dill seeds and pepper. Leave for 30 minutes.
4. Place a bay leaf in the bottom of the pan, compact the cabbage in layers, alternating with cranberries. Leave under pressure in a warm place for 2 days, periodically piercing with a wooden spoon. Afterwards, keep for another 1 day in a cool place, removing the resulting foam.
5. Place in jars and put in the refrigerator.

With apple

The apple adds a pleasant sourness to the dish. For pickling, red or green varieties are used - they are juicier and have a pronounced taste.

What you will need:

• 1 kg cabbage;
• 2 apples;
• 20 g dill seeds;
• 2 bell peppers;
• 1 head of garlic;
• 2 carrots;
• 1 pod of hot pepper;
• 80 g sugar;
• 60 g salt;
• 1 liter of water;
• 5 peas of allspice;
• 10 ml vinegar 9%;
• 3 cloves;
• 3 bay leaves.

Cooking technology:

1. The ingredients are washed, the head of cabbage is cleared of leaves, and chopped into large pieces.
2. Bell peppers are washed, dried, peeled and seeds removed, and cut into pieces. The bitters are crushed.
3. Carrots and garlic are chopped on a coarse grater, apples are peeled from seeds and cores and cut into slices.
4. Cabbage, carrots, garlic, bell pepper, and apple are placed in a pan or bucket in layers.
5. Boil water, add salt, sugar and vinegar, dill and cloves. Throw in the bay leaf for 2 minutes, then take it out. The resulting brine is poured into the workpiece.
6. Leave for 1.5 days in a warm place, covered with clean gauze.Place in jars and put in the refrigerator.

Terms and conditions of storage

A suitable place to store workpieces is a cellar. It maintains optimal temperature conditions and humidity levels. If there is no cellar, the product is placed in the refrigerator. Recommended temperature - 0...+4°C. At lower settings, the cabbage will become soft and lose flavor.

The shelf life of the product in the refrigerator or cellar is 1 year, in the pantry - 8 months.

The contents of an open jar are eaten within 5–7 days. The remaining portion is frozen in the freezer, placed in an airtight bag or container. The frozen product is added to soups or salads.

Attention! Do not store workpieces near a radiator or other heat sources.

Advice from experienced housewives

Housewives are advised to choose round-shaped heads of cabbage with flattened ends. This type of cabbage has the most sugar, and fermentation occurs evenly. For salting, use coarse salt without additives. Table vinegar is replaced with wine or apple vinegar - it is healthier and does not harm the stomach.

Healthy! If the brine becomes cloudy, add sugar to the jar (1 tablespoon per 3 liters). It serves as a natural preservative and slows down the spoilage of vegetables.

Several times a day, remove the resulting foam from vegetables. The taste and shelf life of the product depend on this. Do this with a wooden spoon or spatula. When the foam stops forming and the brine becomes clear, the dish is ready.

Conclusion

To pickle salted cabbage for the winter, choose small elastic heads with white leaves. They are crunchy and rich in flavor. Dill and its seeds give the dish a pleasant aroma and make it more appetizing.

For taste and benefit, bell peppers, sour apples, cranberries and carrots are added to the preparations.Additionally, herbs and spices are used: bay leaf, cloves, caraway, red and black pepper. Store the preparations in the refrigerator or basement. Before serving, decorate with fresh herbs and add olive oil.