Simple but very tasty recipes for red cabbage, pickled in pieces

Red cabbage is a tasty, healthy vegetable rich in vitamins and microelements. She's especially good marinated – can be either an excellent side dish for meat or an independent dish. However, canning it is not so easy - if cooked incorrectly, it will lose its bright color and crunch. Let's talk about the most delicious recipes and little tricks that will allow you to properly pickle red cabbage for the winter.

Selecting and preparing red cabbage for pickling

Not every head of cabbage is suitable for pickling. You can’t take cabbage if:

• the forks are unevenly colored, there are dark spots, dents, cuts or signs of rot;
• the cut is darkened, too flabby or covered with a moldy coating;
• the top leaves have withered.

Always choose large forks - they are much juicier and will definitely not taste bitter.

Important! Some of the best varieties for preservation are rightfully considered to be the mid-season varieties Gako, Mikhnevskaya, Rubin MS, Topaz, as well as the late-season Paletta and Rodima. Thanks to the dense and juicy leaves, they will not lose their shape during heat treatment, retain their rich taste and will have a crunch.

The cabbage is peeled from the top leaves and the stalk is cut off at the base. Depending on the recipe, the vegetable is chopped into large diamonds or strips. If there are wilted, yellowed leaves in the middle of the head of cabbage, remove them.

How to pickle red cabbage pieces

Compliance with the recipe ensures that the vegetable remains crispy and aromatic for a long time, but any deviation will most likely end in swelling of the jars. Before salting red cabbage, read the recipe carefully and use a scale if necessary.

Ingredients and preparation

This is a basic and very simple recipe. The amount of all ingredients varies in proportion to the weight of the cabbage. For example, if instead of one head of cabbage you take two, everything else must also be multiplied by two.

• cabbage - 1 fork;
• dill (inflorescences with seeds) – 15 g;
• apple cider vinegar – 2 tbsp. l.;
• salt – 1.5 tbsp. l.;
• sugar – 1 tsp;
• peppercorns – 10 pcs.;
• cloves – 4 pcs.;
• water – 800 ml.

Step-by-step instruction:

1. Divide the head of cabbage into two parts, carefully remove the stalk and chop. The thinner the straw, the tastier it will be after it absorbs the marinade.
2. Place shredded cabbage in a container, topping with dill.
3. Make the brine: add spices to the water, and after it starts to boil, pour in the vinegar.
4. Pour brine into banks and roll it up immediately.

Recipe Variations

There are many options for preserving red cabbage. We will tell you in detail about the most delicious and simple recipes.

Fast way

The secret is that the cabbage will remain crisp even after 1-2 months of storage.

Reference. You can use either hot or chilled brine in this recipe. In the second case, you need to store the seaming in a cold place, protected from light.

Cooking will not take much time, you will need the simplest ingredients:

• half a large head of cabbage;
• carrots – 1 pc.;
• garlic – 1 head;
• vinegar – 0.5 tsp;
• salt – 1 tsp;
• water – 500 ml;
• sugar – 1 tsp.

Preparation:

1. Chop the forks and place in a bowl.
2. Grate the carrots and crush the garlic with a press.Add to the cabbage, stir, then place in a sterile jar.
3. Boil water in a saucepan, add spices, wait until it boils. Pour the prepared solution into a jar. Then pour in vinegar and roll up.

With beets

Beets will give cabbage not only an incredibly rich color, but also a special sweetish taste.

To prepare you will need:

• half a large head of cabbage;
• large beets – 1 pc.;
• laurel leaf – 1 pc.;
• peppercorns – 3 pcs.;
• apple cider vinegar 6% – 40 ml;
• horseradish - a small root;
• sugar – 1.5 tsp;
• salt – 1.5 tsp;
• water – 500 ml.

Preparation:

1. Grate the beets and horseradish.
2. Prepare the cabbage: peel the dried leaves, remove the stalk and chop into squares.
3. Mix cabbage with horseradish and beets, place in sterile jars, pressing lightly with your hand.
4. Cook the brine: pour water into a saucepan, add spices, sugar and salt. When it boils, add vinegar.
5. Pour the hot brine into jars and cover with a lid.
6. Place the jars on the lids and leave for a day.

With honey and soy sauce

This is a simple and quick recipe, thanks to which cabbage will acquire an unusual sweet and salty taste.

To prepare you will need:

• cabbage – 1 head;
• honey (preferably not liquid) – 2 tbsp. l.;
• cloves – 3 pcs.;
• large onion – 1 pc.;
• Kikkoman sauce (soy) – 4 tsp;
• table vinegar – 1 tsp;
• oil – 150 ml;
• salt - to taste.

Preparation:

1. Slice the cabbage thinly and knead lightly with your hands.
2. Cut the onion into small pieces. Heat 2 tbsp. l. oil and simmer until transparent. Transfer to cabbage and stir.
3. Mix honey with sauce and vinegar, pour over vegetables and mix thoroughly again.
4. Heat the oil in a frying pan and add the cloves; once it’s hot, pour it into the cabbage and stir.
5. Place the cabbage in a sterilized jar and close the lid.

Such canned food is stored only in the refrigerator.

Spiced

This is a very simple and fast way.

Ingredients:

• cabbage – 2 kg;
• any greens – 30 g;
• turmeric – 1 tsp;
• coriander – 0.5 tsp;
• cumin – 0.5 tsp;
• allspice and peas – 10 pcs. everyone;
• table vinegar 9% – 100 ml;
• sugar – 1 tsp;
• salt – 2 tbsp. l.;
• oil – 50 ml;
• water – 700 ml;

Preparation:

1. Chop the head of cabbage into thin and long strips with a knife.
2. Wash the greens, dry and chop.
3. Place turmeric, coriander, cumin and pepper in a frying pan. Stirring, heat for half a minute, then pour in the oil, mix quickly and remove from heat.
4. Boil water, add fried spices and vinegar.
5. Mix cabbage with herbs, put in prepared jars, fill with brine and close.

You can use any greens except green onions, as they cause souring.

With garlic and horseradish

The peculiarity of this option for preparing cabbage is spicy, rich taste that will please even the most picky gourmet.

For the preparation you will need:

• cabbage - half a head of cabbage;
• sweet pepper – 1 pc.;
• garlic – 1 pc.;
• carrot – 1 pc.;
• horseradish root;
• oil – 120 ml;
• water – 1 l;
• vinegar 9% – 2 tsp;
• sugar – 1 tbsp. l.;
• salt – 2 tbsp. l.

Preparation:

1. Remove the core and seeds from the pepper and chop with a knife.
2. Peel and grate the carrots and horseradish root.
3. Pass the garlic through a press.
4. Chop the fork, mix all the prepared ingredients and transfer to a jar.
5. Cook brine: Add spices, oil and vinegar to cold water and put on fire.
6. As soon as it boils, pour into jars and close.

In Korean

Spicy lovers will love this recipe. The salad can be served as a side dish or on its own.

You will need:

• forks – 900 g;
• carrots – 250 g;
• sweet pepper – 400 g;
• hot pepper – 1-2 pods;
• garlic – 1 pc.;
• coriander, nutmeg – 0.3 tsp;
• peppercorns – 5 pcs.;
• vinegar 9% – 70 ml;
• oil – 130 ml;
• sugar – 1 tbsp. l.;
• soy sauce – 100 ml.

Preparation:

1. Chop the fork into pieces.
2. Grind the carrots on a grater for Korean salads.
3. Cut hot and sweet peppers into small cubes.
4. Chop the garlic, add to the vegetables and mix.
5. Heat the oil in a frying pan, add spices and sugar and fry, stirring. Remove from heat.
6. Pour the sauce and vinegar into a slightly cooled frying pan with oil, stir and pour the mixture over the vegetables.
7. Transfer everything into a clean container and leave to cool in the refrigerator. After 6 hours, this cabbage can be served.

In Georgian

To marinate red cabbage in Georgian style, you will need:

• cabbage - 1 large head;
• beets – 2-3 pcs.;
• hot pepper – 4-5 pods;
• garlic – 2-3 heads;
• celery (optional) – about 50 g;
• sugar – 1 tbsp. l.;
• laurel leaves – 3-4 pcs.;
• water – 1 l;
• salt – 2 tbsp. l.;
• vinegar - 2 tbsp. l.

Preparation:

1. Cut the fork into four parts and cut out the core.
2. Grate carrots and beets.
3. Coarsely chop the garlic and herbs.
4. Cut sweet and hot peppers into small pieces.
5. Place all the vegetables in a large jar or enamel pan.
6. Boil the brine.
7. Once the liquid has cooled, pour over the vegetables and cover with a lid.

With aspirin

This cabbage can be stored for a very long time, up to two years. To prepare one three-liter jar you will need:

• half a fork of red cabbage;
• salt – 3 tbsp. l.;
• sugar – 3 tbsp. l.;
• aspirin – 3 tablets;
• pepper, cloves - to taste;
• water.

Preparation:

1. Chop the cabbage and lightly knead it with your hands.
2. Place a spoonful of sugar and salt, a few spices, a bay leaf and an aspirin tablet at the bottom of clean, sterilized jars. From top to middle - cabbage.
3. Repeat the procedure three times.
4. To boil water. As soon as it begins to bubble, fill the jar up to the neck and roll up.

With bell pepper

The recipe does not require long-term storage; it is better to use the preparation within a month.

Ingredients:

• sweet pepper – 2 pcs.;
• a third of a head of cabbage;
• carrot – 1 pc.;
• vinegar - 2 tbsp. l.;
• salt – 1 tbsp. l.;
• sugar – 1 tsp;
• water – 1 l.

Preparation:

1. Grind the forks and pepper, peeled from seeds, and place in a clean jar.
2. Add all the remaining ingredients to the water, boil and pour over the vegetables.
3. Roll up the jar and, turning it over, leave it to cool for a day.

With raisins

Children will definitely like this cabbage. It is perfect not only for salads, but also for pies.

Ingredients:

• cabbage - a third of a fork;
• seedless raisins – 60 g;
• vinegar - 2 tbsp. l.;
• salt – 1 tbsp. l.;
• sugar – 1 tsp;
• carrot – 1 pc.;
• apple – 1 pc.;
• oil – 55 ml;
• water – 300 ml.

Preparation:

1. Chop the fork, apple and carrots on the coarsest grater.
2. Rinse the raisins, but do not steam them with boiling water. Transfer to vegetables.
3. Rinse the jars and treat with steam.
4. Carefully fill with vegetables without touching the edges.
5. Add all remaining ingredients to boiling water.
6. Fill the jars with the resulting brine and roll up.

How to store pickled red cabbage

Homemade products have an expiration date, after which it is better not to eat them. As a rule, this is four months for recipes using honey or fruit, for all others - up to a year.

The duration of storage depends on the conditions in which the jars were kept.It is best to keep canned food in a dark, cold and dry basement at a temperature of +15 to -4°C. At lower temperatures, glass containers may crack, and frozen vegetables will lose their taste.

Advice from experienced housewives

Housewives recommend adhering to some rules. This guarantees that the preparations will turn out tasty:

• Do not use aluminum pans for cooking brine, this will spoil the taste of vegetables;
• It’s better not to use stale vegetables, such a jar will probably explode;
• do not close jars with screw-on metal lids with traces of rust;
• Before sealing, sterilize two-liter jars for at least 20 minutes, and smaller jars for 10 minutes.

Conclusion

Properly prepared red cabbage, marinated in pieces, can be stored for a long time, without losing its taste and beneficial properties. Depending on the marinating method, it can become an excellent side dish or decorate the table as an independent dish.