Amazing pickled sweet and sour cabbage: step-by-step recipes

The lack of vitamin C and other vital compounds in winter is compensated not only by fresh vegetables and fruits, but also by pickled cabbage. Its preparation does not require special culinary training. It is important to prepare the ingredients correctly and follow the recipe instructions.

What ingredients will you need to make sweet and sour cabbage?

Experienced housewives begin their choice with the main ingredient - white cabbage.

Late varieties and hybrids are ideal. Here are some of them:

• Russian - Amager 611, Kharkovskaya Zimnyaya, Moskovskaya Pozdnyaya, Zimovka 1474, Midor F1;
• Dutch - Aggressor F1, Megaton F1, Parel F1, Mirror F1, Bronco F1, Pharaoh F1, Atria F1;
• French - Centurion F1, Brigadier F1.

To make real sweet and sour cabbage, it is important choose the “right” salt – food (cooking) medium or coarse grinding. It contains many different impurities. Therefore, after preparing the marinade, strain it through cheesecloth or a fine sieve.

Sea salt lovers use their own ingredient. However, purified salt contains a minimum of beneficial microelements. If you don’t mind a “dirty” but useful product, then its use for preservation is quite acceptable. Take half as much sea salt.

Late varieties of carrots are recommended. It contains more vitamins and microelements. It has a bright color, is juicier and stronger.

When choosing vegetables, pay attention to their appearance. They take fresh products without signs of rotting or foreign odors.

Use various herbs and spices according to taste preferences. Allergic reactions of family members to a particular ingredient are taken into account.

Choosing a container

During preparation use enamel basins, pans. They take whole containers, without scratches or chips.

Attention! Aluminum pans and basins are not used even at the stage of kneading vegetables.

Glass jars are convenient containers.. They vary in volume and method of closing, they are practical and universal.

Plastic containers are considered cheap containers. Pickled and fermented products are sold in stores there. The shelf life of such preparations is short.

The best step-by-step recipes for sweet and sour cabbage for the winter

Preparing delicious pickled cabbage does not take much time if the volume of pickles is small and the number of ingredients is minimal.

Experienced housewives offer simple recipes for pickled sweet and sour cabbage.

With bell pepper

Ingredients:

• cabbage - 3 kg;
• bell pepper - 4 pcs.;
• large carrots - 2 pcs.;
• hot pepper - 0.5 pods;
• garlic - 6 large cloves;
• ground coriander - 0.5 tsp;
• peppercorns - 6 pcs.;
• bay leaf - 3 pcs.

Marinade:

• filtered water - 1l;
• vinegar 9% - 0.5 tbsp.;
• sugar - 100 g;
• coarse salt - 50 g.

Step-by-step instruction:

1. Cabbage is peeled from the top leaves. Cut into two parts, remove the stalk.
2. Finely chop.
3. Carrots are washed, peeled, and chopped on a coarse grater.
4. Wash the sweet peppers, remove the seeds and stem. Cut into half rings.
5. Peel the garlic cloves. Finely chop or grate.
6. Wash the hot pepper, remove the seeds and stem. Finely chop half the pepper.
7. In a large container, mix all the vegetables with spices.
8. Prepare the marinade in a saucepan: add salt and sugar to boiling water. Remove from heat, add vinegar.
9. The hot marinade is poured over the vegetable mixture with spices.
10. Place a weight on top.
11. The workpiece is marinated for a day.

The finished snack is transferred to clean, dry glass jars. Store in the refrigerator.

Check out other recipes:

The best recipes for pickled cabbage with horseradish

How to prepare sauerkraut with honey for the winter

Instant cooking without vinegar

Pouring hot brine helps the cabbage to marinate quickly. The marinated product is ready in a few hours.

Ingredients per 1 liter jar:

• white cabbage - 500 g;
• medium-sized carrots - 1 pc.

Brine:

• water - 0.5 l;
• coarse table salt - 30 g;
• sugar - 20 g.

Step-by-step instruction:

1. Take a small fork and remove the top green leaves. Finely chop.
2. Carrots are washed and peeled. Grind on a coarse grater or cut into thin strips.
3. Place vegetables in a wide, shallow container.
4. Pour in 15 g of salt. Mash until juice forms.
5. In another container, prepare the brine: pour the remaining salt and sugar into cold water. Bring to a boil.
6. Hot brine is poured over the vegetables. At the bottom of the pan with brine, impurities from the salt remain. To prevent them from getting into the cabbage, use gauze.
7. They place the load.
8. Leave for 6-7 hours at room temperature.
9. Over the next 18-17 hours, the workpiece is seasoned with salt in the refrigerator.
10. After a day, the cabbage is transferred to clean jars. Store in the refrigerator.

With beets Gurian style

Ingredients:

• cabbage - 1 kg;
• small beets - 3 pcs.;
• medium-sized carrots - 2 pcs.;
• garlic - 1 large head;
• vegetable oil - 40 ml;
• sugar - 80 g;
• coarse salt - 25 g;
• bay leaf - 2 pcs.;
• vinegar 9% - 50 ml;
• water - 1 l.

Step-by-step instruction:

1. Forks of white cabbage are cleared of the top leaves. Finely chop.
2. Place in a deep container and add 12 g of salt.
3. They shift. Leave for 2-3 hours for juice to form.
4. The carrots are washed, peeled, and chopped on a coarse grater.
5. The beets are washed and boiled until tender. Peel and cut into strips.
6. Layers are placed in an enamel container: beets, ½ head of finely chopped garlic with one bay leaf, cabbage, carrots. Repeat layers in the same sequence.
7. Cook the marinade: pour the remaining salt and sugar into boiling water. Turn off the heat, add vinegar.
8. Allow the marinade to cool slightly.
9. After a few minutes, pour in the vegetables.
10. The pickles are taken out into the cold.

After 12 hours, Gurian-style sweet and sour cabbage is ready!

Spicy with ginger

Spices help you prepare an unusual snack. They add aroma, change the taste and smell of any dish. They extend shelf life and help the body absorb food better.

Pickled cabbage with ginger has a spicy taste. One of the main properties of this spice is to increase and strengthen the immune system. The use of this ingredient in pickling makes cabbage even more beneficial and valuable for the body.

Ingredients:

• forks - 2 kg;
• large carrots - 1 pc.;
• sweet pepper - 1 pc.;
• ginger - 70 g;
• garlic - 3-4 cloves.

Marinade:

• water - 1.5 l;
• coarse salt - 70 g;
• sugar - 125 g;
• vegetable oil - 5 tbsp. l;
• ground black pepper - 1/2 tsp;
• bay leaf - 2 pcs.;
• apple cider vinegar - 150 ml.

Step-by-step instruction:

1. The forks are cleared of the top leaves. Shred into thin strips.
2. Carrots are washed, peeled and cut into thin strips.
3. Wash the sweet peppers, remove the seeds and stem.Cut into long strips.
4. Peel the garlic cloves. Cut into circles.
5. Ginger is peeled. Cut into thin slices.
6. The crushed ingredients are mixed in a container.
7. Prepare the marinade: add salt, sugar, bay leaf, and black pepper to boiling water. Boil for 5-6 minutes. Remove from the stove, remove the bay leaf, add vinegar.
8. Pour the hot marinade over the vegetable mixture.
9. They place the load. Vegetables should be under brine.
10. The workpiece stands at room temperature until completely cooled.
11. The cooled pickles are put in the refrigerator for a day.
12. For further storage, vegetables are transferred to clean, dry glass jars.

Read also:

The best recipes for preparing cabbage in tomato juice for the winter

The best recipes for sauerkraut with dill and its seeds

Pickled cabbage with carrots and garlic

The recipe is interesting because the cabbage pieces are pre-stewed.

Ingredients:

• small forks - 1-1.5 kg;
• medium-sized carrots - 2 pcs.;
• garlic - 3-4 medium cloves;
• cumin - 1/2 tsp.

Marinade:

• water - 1 l;
• sugar - 75 g;
• coarse table salt - 50 g;
• apple cider vinegar 6% - 150 ml;
• peppercorns - 4-5 pcs.;
• vegetable oil - 0.5 tbsp.

Step-by-step instruction:

1. The top leaves are removed from the fork. Cut into 4 parts along with the stalk.
2. The pieces are placed in boiling water. Simmer over low heat for 10 minutes.
3. Remove the stewed parts with a slotted spoon and place in a container with cold water. The water is changed every time it becomes warm. The pieces cool quickly.
4. The garlic is peeled and passed through a press.
5. The carrots are washed, peeled, and cut into thin strips.
6. Cook the marinade: add salt, sugar, peppercorns to boiling water. Add vegetable oil and carrots. Boil for 5 minutes. Remove from heat, add vinegar.
7. Place cold stewed cabbage pieces into a container. Sprinkle with caraway seeds and add garlic mass.
8. Pour in carrot marinade.
9. If necessary, place a weight so that the marinade completely covers the pieces.
10. The workpiece stands at room temperature until completely cooled.
11. Place in the refrigerator for a day to complete the marinating process.
12. For further storage, the pieces are transferred to glass jars and filled with the same marinade.

When serving, the pieces are cut into smaller pieces. Pour over marinade or vegetable oil, sprinkle with herbs.

With vegetables and apples

Proportions for two small 0.5 liter jars. Take small forks.

Ingredients:

• cabbage - 1 kg;
• medium-sized carrots - 2-3 pcs.;
• sweet red pepper - 2-3 pcs.;
• sweet and sour apples - 2-3 pcs.;
• garlic - 5-6 large cloves;
• hot pepper - ½ pod.

Marinade:

• water - 1l;
• coarse salt - 50 g;
• sugar - 75 g;
• apple cider vinegar 6% - 50 ml;
• peppercorns - 8 pcs.;
• allspice - 3 pcs.;
• bay leaf - 2 pcs.;
• cloves - 3 pcs.

Step-by-step instruction:

1. Remove the top leaves from the cabbage. Cut the head of cabbage into 4 parts. Carefully cut out the stalk.
2. Each piece is cut into two more halves. It’s better across so that the leaves don’t fall apart.
3. Wash the sweet pepper, remove the stem and seeds. Cut into 8 long strips.
4. Half a hot pepper is cut into strips.
5. The carrots are washed, peeled, and cut into circles 0.5 mm thick.
6. Peel the garlic cloves. Cut into thin slices.
7. Place vegetables in a large container: cabbage, garlic, carrots, sweet and hot peppers, garlic. Repeat the sequence.
8. The apples are washed and cored. Cut into slices. This is done before pouring the marinade so that the apples do not oxidize.
9. Prepare the marinade: add all ingredients except vinegar to boiling water. Boil for 5-6 minutes. Remove from heat, add vinegar. Bring to a boil.
10. Remove the bay leaf. Place apples cut into slices.
11. Pour boiling marinade over vegetables.
12. Cover with a flat plate so that all the vegetables are under the marinade.
13. At room temperature, the workpiece is left to cool completely.
14. To complete the process, the pickles are placed in the refrigerator for 2 days.
15. After 48 hours, the vegetables are transferred to clean, dry glass jars and filled with the same marinade.
16. Store the snack in the refrigerator.

Features and shelf life

Pickled cabbage with various additives in the form of other vegetables, fruits, and spices can be stored for up to 8 months.

Shelf life depends:

1. From observing proportions when cooking. Excess or lack of salt, sugar, vinegar leads to a change in the concentration of the marinade. The workpiece spoils ahead of time.
2. From the method of preparation. Snacks with added vinegar last longer.
3. From the container in which the pickles are stored. Clean, sterilized glass jars with tight lids reliably protect the workpiece from the penetration of microbes.
4. From the storage location. The optimal temperature should be from 0°C to +3°C, air humidity from 90% to 95%. These conditions are met when storing the products in the refrigerator or in the cellar.

Conclusion

Delicious pickled sweet and sour cabbage is prepared in different ways. The time depends on the amount of ingredients in the recipe, the cooking method, and the future volume. Cabbage soaked in hot marinade pickles faster. It is convenient and practical to store the preparations in glass jars in the refrigerator.