Instant pickled cabbage recipes

Pickled cabbage is one of the best winter preparations. It's easy to prepare, all the ingredients are available, and the taste is fresh and piquant. There are many recipes for pickled cabbage, but the best are those that do not require long cooking. In this article we will tell you how to quickly pickle cabbage for the winter.

With vinegar

To ensure that the cabbage turns out moderately spicy and piquant and does not spoil during storage, a preservative must be added to it. Most recipes use vinegar. Some people replace it with citric acid, but it significantly changes the taste of the pickled product.

Ingredients:

• 0.5 l of water;
• 0.5 tbsp. vegetable oil and vinegar 9%;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 0.5 kg cabbage;
• 1 carrot.

Preparation:

1. Add sugar and salt to warm water. After dissolving, pour out the oil. Stir, bring to a boil, and then cool slightly under the lid.
2. Cabbage without top leaves and stalks is chopped as finely as possible, carrots are ground and mixed with cabbage in an enamel container.
3. The snack is placed in dry, pre-sterilized jars.
4. Vinegar is added to the marinade, mixed and poured onto the cabbage in jars so that the vegetables are completely covered with liquid.
5. The containers are covered with plastic lids and placed in the refrigerator.
6. Pickled cabbage is served after 6 hours, but it is better to leave it overnight. In the future, such a snack is stored only in the refrigerator.

For a 3 liter jar

The pickled preparation is perfectly stored in 3-liter jars. It’s easy to prepare, and the tasty and healthy snack will last for many days.

Important! For pickling, choose not late, but mid-ripening varieties. They are ideal for this preparation, and the leaves remain juicy and crispy after cooking.

Products:

• 3 kg cabbage;
• 400 g carrots;
• 100 g salt;
• 6 tbsp. l. Sahara;
• 125 ml table vinegar (9%);
• 10 peas each of black and allspice;
• 5 bay leaves;
• 700 ml water for marinade.

Let's start cooking:

1. The top cabbage leaves are removed, the stalk is cut out, and then finely chopped with a fork. Next, transfer to a large bowl, sprinkle with salt and knead lightly. To make the cabbage crunchy, leave it for about an hour.
2. Salt and sugar are dissolved in hot water and spices are added. Boil for 3 minutes, add vinegar and cool the liquid to room temperature.
3. Peeled carrots are grated. Drain the juice from the cabbage (it has a bitter taste) and add carrots to it.
4. Place the vegetable mixture in a 3-liter jar and fill it with marinade to the top. The snack should stand for 24 hours in the refrigerator under a tight lid.

After this, the dish is served to the table. Store cabbage in the refrigerator or a cool, dry cellar.

Pieces per day in marinade

Cabbage for pickling is not only chopped, but also cut in pieces. The result is a savory vegetable appetizer for the daily menu and holiday table.

Reference! For cooking, use only coarse rock salt. Fine “Extra” or iodized ones are not suitable. It spoils the taste of the product and shortens the shelf life.

You will need:

• 1 kg cabbage;
• 1 carrot;
• 3 cloves of garlic;
• 3 tbsp. l. vinegar;
• 100 ml sunflower oil;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. table salt;
• 750 ml water;
• bay leaf and peppercorns to taste.

Preparation:

1. For the workpiece, choose a dense fork. The top leaves are removed, the head of cabbage is cut in half and the stalk is removed. Each half is cut into large pieces of arbitrary shape.
2. Coarsely grate the carrots. To make the appetizer look more harmonious, the root vegetable is cut into strips.
3. Cabbage and carrots are mixed in a large enamel bowl, chopped garlic is added. Fans of spicy dishes add pieces of chili pepper.
4. Salt and sugar are dissolved in boiling water. Add pepper and bay leaf, pour in oil and vinegar. Allow the liquid to simmer for 1 minute and remove from heat.
5. A jar of suitable volume is filled with a vegetable mixture and poured with hot marinade.
6. When the workpiece has cooled, cover it with a plastic lid and put it in the refrigerator for a day.

Hot method with brine

This is a quick way to marinate with hot brine and vinegar. The vegetable remains juicy and crispy, and the spices add piquancy to the dish.

Products:

• 2 kg cabbage;
• 100 g carrots;
• 1 tbsp. Sahara;
• 200 ml sunflower oil;
• 1 tbsp. vinegar 9%;
• 1 liter of water;
• 2 tbsp. l. salt;
• 4 cloves of garlic;
• 10 black peppercorns;
• 2 bay leaves.

Preparation:

1. Coarsely grate the carrots. Cabbage without top leaves and stalks is finely chopped. Garlic is crushed in the press.
2. Vegetables are mixed in a separate container, seasoned with pepper and bay leaf.
3. Place sugar and salt in a pan of boiling water and cook until the granules dissolve. Next, pour in the oil, boil for 1 minute and turn off the heat. After this, vinegar is added to prevent it from evaporating.
4. Cabbage is poured with hot marinade directly into the container in which the components were mixed. Place a lid on top, place a weight and leave for 5-6 hours in a cool place.

After this period, the snack is ready to eat. If there is a need for long-term storage, the workpiece is laid out in clean jars, filled with the resulting juice and covered with nylon lids. Store snacks only in the refrigerator.

To make the dish more piquant and elegant, add onion half rings and pieces of bell pepper. They are mixed with cabbage and other vegetables.

With vegetable oil and carrots

For this recipe, take not autumn, but winter (late) varieties of cabbage. Their forks are firmer and the leaves remain juicy and crispy after cooking.

Reference! Fans of spicy dishes add Korean seasoning to the appetizer, and chop the carrots on a special grater.

Ingredients:

• 3 kg cabbage;
• 4 carrots;
• 1 head of garlic;
• 1 liter of water;
• 170 ml sunflower oil;
• 160 g sugar;
• 2 tbsp. l. salt;
• 20 black peppercorns;
• 150 ml 9% vinegar;
• 3 bay leaves.

Let's start cooking:

1. Finely shredded cabbage, grated carrots and garlic slices are mixed in an enamel container (basin or pan), but do not crush.
2. Dissolve salt and sugar in a saucepan with hot water, add pepper and bay leaf, pour in vegetable oil. The liquid is stirred and brought to a boil.
3. When the marinade has boiled for 2-3 minutes, pour out the vinegar and turn off the heat.
4. The vegetable mixture is poured with hot marinade. The workpiece is covered with an inverted plate, and a small load is placed on top (for example, a jar filled with water). The appetizer is left to marinate at room temperature for 10-12 hours, and then served.
5. For storage, vegetables are placed tightly in jars, filled with marinade and covered with lids. Store pickled cabbage only in the refrigerator or cool cellar.

Conclusion

With these recipes you can get delicious quick-cooking pickled cabbage in just a day. Even novice housewives can handle this. A tasty and healthy dish is suitable for both the everyday diet and the holiday table.