The most delicious recipes for pickled red cabbage for the winter

Housewives often use red cabbage to prepare fresh salads and include it in stews and various preparations. Marinated ones are especially tasty snacks made from this vegetable, which not only taste good, but also look bright and attractive on the dining table. We offer the most popular recipes for pickled red cabbage for the winter.

Selecting and preparing red cabbage

The taste of marinated preparations from this product depends on the quality of the heads of cabbage used. and their preparation.

Varieties of red cabbage in lilac, blue and red colors are suitable for cooking.. It is important to choose a variety that will combine beautifully with other ingredients.

For preparations, mature heads of large size and dense structure are used.. Preference is given to vegetables grown on their own plots - they contain the maximum amount of useful substances.

Reference. For pickling, medium and late varieties are used. Early ripe cabbage is not suitable for making long-lasting snacks.

When choosing a head of cabbage, pay attention to its quality. Do not use forks that are damaged by pests or rot.. These vegetables have a specific bitter taste.

Before canning, cabbage is cleared of soil and washed with running water.. Allow to dry naturally, and then remove the top leaves and cut out the stalk.The vegetable is then chopped according to the recipe.

To make the cabbage softer, lightly grind it with a little salt.. Instead of this procedure, you can use another method: the prepared cabbage is scalded with boiling water for several minutes, as a result of which it becomes crispy and attractive in appearance.

How to marinate correctly

Many housewives pickle red cabbage in the classic way. This preparation is used as an independent dish.

To prepare snacks you will need:

• cabbage – 4.5-5 kg;
• water – 1 l;
• 9% vinegar – 60 ml;
• salt and sugar - 2 tbsp. l.;
• garlic – 4-5 cloves;
• medium-sized carrots – 3 pcs.;
• bay leaf – 2-3 pcs.;
• allspice and black pepper - to taste.

Marinate in several stages:

1. The cabbage is cut, the stalk is removed and finely chopped.
2. Peel the garlic and carrots and cut them into small pieces.
3. Mix vegetables.
4. Dissolve salt and sugar in water, add spices, bring the mixture to a boil and keep on low heat for 2-3 minutes, cool slightly and add vinegar.
5. Transfer the vegetable mixture into prepared clean jars, compact it and fill it with marinade.
6. Cover with plastic lids.

After complete cooling, the jars are moved to the refrigerator for storage.

Take note:

Unusual and delicious recipes for sweet sauerkraut

Simple and delicious recipes for sauerkraut without vinegar

Salting cabbage without brine and features of its storage

Recipe options

There are many ways to prepare red cabbage snacks. The vegetable is pickled not only on its own, but also in combination with other products.

Instant Pickled Red Cabbage

The snack contains a lot of vinegar, so it has a sharp, piquant taste and a long shelf life.

For 2.5 kg of product they take:

• 1 large carrot;
• 1 head of garlic;
• 20 ml vegetable oil;
• 150 ml 9% vinegar;
• 2 tbsp. l. table salt;
• 2 liters of water.

Prepare as follows:

1. Finely chop the cabbage.
2. The carrots are washed, peeled and chopped on a coarse grater.
3. Peeled garlic is cut into pieces.
4. All components are placed in a large container and mixed.
5. The jars are washed with a baking soda solution and sterilized.
6. The vegetable mixture is transferred to prepared containers and compacted.
7. Separately prepare the marinade filling. Dissolve salt and sugar in water, add vegetable oil and spices, bring to a boil and pour in vinegar after removing from heat.
8. Pour into jars and seal with tin lids. The jars are turned upside down and wrapped in a warm blanket.

Coarsely chopped

The marinated product, cut into large pieces, looks beautiful and appetizing on the table. To prepare the dish, take one medium head of cabbage:

• salt – 1 tbsp. l.;
• sugar – 1 glass;
• water – 400 ml;
• 9% vinegar – 150 ml;
• spices (cloves, bay leaf, cinnamon, black peppercorns) - to taste.

Marinate according to this recipe:

1. The peeled head of cabbage is cut into small pieces, which are salted and left for 1.5 hours in an enamel bowl.
2. Spices and cabbage are placed in glass jars.
3. Prepare the marinade from the remaining ingredients, let it boil and pour it into jars.
4. Close with lids and sterilize over low heat for 20-30 minutes.

With apple

The product prepared according to this recipe has a spicy, sweet and sour taste. For 2 kg of cabbage take 650 g of green apples and 200 g of onions.

To prepare marinade filling use:

• filtered water – 1 l;
• vinegar essence - 1 tbsp. l.;
• bay leaf – 4 pcs.;
• cloves – 3-4 pcs.;
• mustard and coriander – 10 g each;
• salt – 1.5 tbsp. l.;
• sugar – 3 tbsp. l.;
• hot pepper - several pods;
• half a lemon.

Follow the following cooking method:

1. The cabbage is chopped.
2. The apples are cored and cut into thin slices. Pour cold water with the addition of lemon juice so that they do not oxidize and darken.
3. Onions and hot peppers are cut into half rings.
4. All ingredients are mixed.
5. Separately prepare the marinade filling from water, salt, sugar and spices. Boil for 3-4 minutes. Vinegar is poured in at the very end.
6. Place the vegetable mixture in prepared clean jars and fill with marinade. They set it to sterilize for half an hour.
7. Screw on with sterile tin lids, turn over and wrap in warm clothes or a blanket.

With bell pepper

Purple cabbage goes well with sweet peppers. For 1 kg of product and 1 liter of water take:

• pepper – 1 kg;
• sugar – 1 glass;
• salt – 70 g;
• onions – 150 g;
• dill seeds – 1 tsp.

Preparation:

1. Add salt, sugar, dill to the shredded cabbage and lightly grind the mixture.
2. The onion is cut into half rings.
3. The pepper is immersed in hot water for 3-4 minutes and the peel is removed. Then remove the core and cut into pieces.
4. All ingredients are mixed in a large container and placed in jars. The snack is compacted with a masher.
5. The prepared containers with the product are covered with tin lids and left to sterilize for 25 minutes, after which they are finally sealed.

The jars should cool upside down under a warm blanket. Store them in a cool place.

Read also:

How to cook sauerkraut with rye flour

Recipes for winter cauliflower salad in jars

Spicy with beets

To prepare such a snack for 1 kg of product you will need:

• water – 150 ml;
• 9% vinegar – 300 ml;
• medium-sized beets - 1 pc.;
• several cloves of garlic;
• granulated sugar – 0.5 cups;
• salt – 70 g;
• bay leaf – 2-3 pcs.;
• spices (allspice, paprika, cumin) - to taste.

Marinate the product for the winter in several stages:

1. Shred the cabbage and place it in an enamel bowl.
2. Add spices, salt and chopped garlic.
3. Lightly knead with hands.
4. The beets are washed, peeled and chopped on a coarse grater.
5. Combine and mix all ingredients.
6. Place in clean glass jars and seal with a masher.
7. Pour boiling water with vinegar added.
8. Cover with metal lids and set to sterilize for 30 minutes.
9. Roll up the lids.

Store the product in a dark and cool place.

With aspirin

Aspirin acts as a preservative in snacks and preserves the product for a long period.

Attention! This preparation should not be used by people for whom aspirin is contraindicated.

To prepare the dish you will need the amount of red cabbage that will fit in a 3-liter jar.

For this portion they charge extra:

• sugar and salt - 3 tbsp. l.;
• bay leaf – 2-3 pcs.;
• carrots – 2 pcs.;
• black peppercorns – 5-7 pcs.;
• aspirin – 3 tablets.

Prepared in stages:

1. Shred the cabbage thinly.
2. The carrots are chopped on a grater.
3. The ingredients are mixed.
4. Sugar, salt, spices are poured into a jar, which has previously been doused with boiling water, and aspirin is added.
5. Pour in the vegetable mixture, compacting tightly.
6. Pour boiling water to the very top.
7. Let the cabbage stand for a few minutes, add water and cover with a sterile lid.

Then turn the jar over and let it cool completely. The product is placed in a cold place.

Terms and conditions of storage

Pickled cabbage can be stored until the new harvest, but always in a cool place. If the jar has already been opened, the snack is eaten within 7 days and kept in the refrigerator all the time.

Reference. The pickled product may darken if stored in an open container for more than a week.

Useful tips from experienced housewives

When preparing pickled red cabbage, it is recommended:

• choose only fresh heads of cabbage with a glossy surface and no dark spots;
• Do not press the shredded vegetable too much so that it does not become too soft.

Conclusion

Red cabbage is one of the healthiest foods because it contains a huge amount of vitamins. When pickling, a significant part of them is preserved, so this product is useful for the body in winter, in conditions of a shortage of fresh vegetables and fruits. Due to the low calorie content of cabbage, this snack is ideal for people who decide to lose a few kilograms.