Delicious recipes for pickled cabbage in pieces

Pickled cabbage is indispensable on the winter table. There are many known ways to prepare it, which involve chopping the vegetable into thin strips. At the same time, according to experienced cooks, it is large cuts that prolong storage and preserve the beneficial properties of the workpiece. In this article we will share very tasty recipes for pickling cabbage for the winter.

Selecting and preparing cabbage for pickling in pieces

For marinating cabbage in pieces, it is recommended to give preference to varieties with medium and late ripening.

You should not take heads of cabbage if available:

• dark spots, signs of rot and dents;
• darkening and flabbiness of the cut;
• plaque and mold;
• wilted upper leaves.

When preparing for pickling, cabbage is freed from the top leaves and stalks.. Afterwards, the vegetables are washed and several parts are separated for chopping. Yellowed and limp leaves in the middle of the head of cabbage are also removed.

Important! The ideal option for marinating is large forks, as they are juicier and do not taste bitter.

How to pickle cabbage pieces

The combination of vinegar, salt and sugar gives cabbage a great flavor. Such the preparation is well suited for adding to vinaigrette.

Ingredients and proportions

To prepare a portion for one 3 liter jars you will need:

• 1 head of cabbage (medium);
• 0.5 tbsp. granulated sugar;
• 1.5 tsp. vinegar (70%);
• 1.5 tbsp. l. salt.

Cooking instructions

Sequencing:

1. Prepare the cabbage, sterilize the lids and containers.
2. Randomly cut the head of cabbage into equal pieces.
3. Pack tightly into jars so as not to leave any empty space.
4. Prepare the marinade: dissolve salt and sugar in boiling water, stir, and then bring to a boil again.
5. Pour boiling brine over the cabbage.
6. Add 1.5 tsp to each jar. vinegar. This will significantly increase the shelf life of the product.
7. Cover the containers with lids and roll up.

Ready pickles are turned upside down, cover with a warm object and leave until completely cooled, then transfer to storage in a cool place.

Take note:

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Recipe Variations

Cabbage, marinated in large pieces, does not need advertising and has many fans. Such the snack meets 3 criteria for a quality product: satisfying, healthy, tasty.

A large number of recipes for its preparation are known, many of them have become popular, some of them are given below.

Instant pickled cabbage

Components:

• 1 head of cabbage (2 kg);
• 1 carrot;
• 4 cloves of garlic.

For the marinade:

• 1 liter of water;
• 100 ml vinegar (9%);
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 5 carnations;
• 5 peas of allspice and 10 black;
• 3 bay leaves.

Preparation:

1. Wash the cabbage and cut it into pieces.
2. Grind carrots.
3. Place these vegetables in a container and stir.
4. Cut the garlic into slices.
5. Prepare the marinade: boil water and add to it all the ingredients prepared for this purpose, except vinegar. Return to heat and boil for 5 minutes. Then pour vinegar into the brine, add garlic and at the same time remove the bay leaf.
6. Pour the hot marinade over the cabbage and leave until it cools completely.
7. Transfer the snack to a glass container and store it in the refrigerator.

The product will ready to eat in 2 days.

With carrots

Components:

• head of cabbage (1 kg);
• 2 carrots;
• 1 sweet pepper;
• 5 cloves of garlic;
• 0.5 tsp. cumin.

To obtain the marinade:

• 1 liter of water;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 150 ml apple cider vinegar (6%);
• 6 peas each of black and allspice;
• ½ tbsp. vegetable oil.

Cooking process:

1. Cut the head of cabbage along with the stalk into 4 parts, put in boiling water and cook over medium heat for 10 minutes.
2. Remove the cabbage from the boiling water and add cold water.
3. Pass the garlic through a press.
4. Cut bell peppers and carrots into thin strips.
5. To obtain the marinade, boil water, add spices to it and leave to simmer for 5 minutes.
6. Remove the marinade from the heat and add the bell pepper, carrots and vinegar.
7. Sprinkle the pickling with garlic and caraway seeds, then pour in the prepared brine, cover the container with a plate with pressure and place in the refrigerator for 1 day.

Before serving, the cabbage is chopped into smaller pieces and pour in carrot and pepper marinade.

Under iron covers

For a portion designed for 1 jar (3 l), you will need:

• 1 head of cabbage;
• 3 carrots;
• 500 g tomatoes;
• 3 sweet peppers;
• 1 tsp. black peppercorns;
• hot pepper (to taste);
• 4 bay leaves;
• 100 g vegetable oil;
• 100 g granulated sugar;
• 1.5 tbsp. l. salt;
• 100 g vinegar (9%).

Preparation:

1. Prepare cabbage and vegetables: wash and peel.
2. Sterilize jars.
3. Cut the cabbage into large pieces, and the carrots into circles.
4. Cut the sweet pepper into rings.
5. Divide each tomato into 4 parts, large specimens into 6 or more.
6. Place vegetables in jars in dense layers: cabbage, tomatoes, carrots and bell peppers.
7. Repeat layers in the same order until the container is completely filled.
8. Add hot pepper pieces.
9. Pour water into a saucepan (1 liter per 3 liters of pickling), bring to a boil and pour it over the vegetables.
10. Cover the jars with lids and leave for 5 minutes, then drain the water (marinade base) back into the pan.
11. Add salt, black peppercorns, sugar, bay leaf to the marinade, and then bring to a boil.
12. Pour 100 g of vinegar and the same amount of vegetable oil into each container.
13. Pour the boiled marinade into jars with vegetables to the very top.
14. Cover and roll up the containers with lids, turn them upside down and insulate them.

Pickled cabbage It's best to put it in the basement for storage.

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With beets and apples

Ingredients:

• 1 kg cabbage;
• 100 g beets;
• 100 g carrots;
• 150 g apples;
• 75 g each of vegetable oil and vinegar;
• 500 ml filtered water;
• 3 bay leaves;
• 60 g granulated sugar;
• 3 cloves of garlic;
• 20 g salt.

Preparation:

1. Pour 0.5 liters of water, vegetable oil and vinegar into a saucepan. Add sugar and salt and place on the stove. As the marinade boils, all components will completely dissolve.
2. Wash the apple and beets, remove the skins, rinse in water and be sure to dry.
3. Coarsely grate the prepared vegetables, cut the cabbage into large pieces.
4. Combine all ingredients in a deep bowl and pour over the boiled marinade.
5. Transfer the contents of the bowl into a jar and pour out the remaining marinade.
6. Cover the workpiece with a lid and leave for a day in a cool place.

With vinegar

Components:

• 2.5 kg cabbage;
• 1 tsp. caraway;
• 200 g carrots;
• 2 tbsp. l. salt;
• 1.5 liters of water;
• 3 tbsp. l. Sahara;
• 10 black peppercorns;
• 1 bay leaf;
• 100 ml vinegar (9%);
• 100 ml vegetable oil.

Preparation:

1. Cut the cabbage into large pieces of arbitrary shape and place in a container.
2. Coarsely grate the carrots, combine them with cumin and add to the cabbage.
3. Stir the vegetables carefully so as not to mash them.
4. Prepare the marinade: boil water, dissolve sugar, salt and vegetable oil in it. Put the marinade on the fire, bring to a boil and pour in the vinegar.
5. Place all ingredients in a container convenient for preparation.
6. Pour in hot brine.
7. Cover the pickling with a plate and, pressing down with pressure, leave for a day at room temperature.
8. Place into jars and place in a cool place for permanent storage.

With bell pepper and garlic

Components:

• 1 kg cabbage;
• 2 sweet peppers;
• 1 carrot;
• large clove of garlic;
• 150 ml water;
• 1.5 tsp. salt;
• 50 g granulated sugar;
• 2 tbsp. l. vinegar (9%);
• 70 ml vegetable oil.

Preparation:

1. Cut the pepper into rings, grate the carrots, chop the cabbage coarsely.
2. Mix vegetables with sugar and salt.
3. Add vinegar, oil and garlic to the total mass.
4. Mix all components thoroughly, press down with a weight and leave in a cool place for 7-8 hours.
5. Place the prepared cabbage with garlic and sweet pepper into jars.

With peppers and tomatoes

Ingredients:

• 1.5 kg of white cabbage;
• 1 kg of tomatoes;
• 1 kg of sweet pepper;
• 3 large onions;
• 3 carrots;
• 100 ml vinegar (9%);
• ½ tbsp. granulated sugar;
• 100 ml vegetable oil;
• 100 g salt.

Preparation:

1. Cut the cabbage into large pieces, the pepper into thin strips, the tomatoes into small slices, and the onion into feathers. Grind the carrots using a grater.
2. Prepare the marinade: mix vegetable oil, salt, sugar and vinegar. Then pour it into the vegetables.
3. Leave the salting for 2-3 hours.
4. Place all ingredients in a saucepan, bring to a boil, and then simmer for 30 minutes.
5. Place the finished cabbage in dry and clean containers and roll up with metal lids. Then cover with a warm object and leave to infuse.

Features of storing such a workpiece

Principles for storing pickled cabbage:

1. In wooden tubs, cabbage acquires a pleasant taste and is stored for up to 8 months.
2. In enamel dishes, the product remains fresh for no more than six months.
3. Glass jars. Under nylon covers, cabbage will not lose quality for 6 months.
4. Food-grade plastic containers impart their odor to the product. Provided the lids are hermetically sealed, the shelf life of the pickling will be 3 months.

Optimal conditions for keeping pickled cabbage – from -3 to +3°С.

Important! Since aluminum provokes rapid oxidation, containers made from this material are not used for storing workpieces.

Advice from experienced housewives

For a tasty and healthy meal It’s worth following a few recommendations:

1. Marinate cabbage for the winter only at room temperature.
2. Do not use young heads of cabbage as they become too soft.
3. It is permissible to replace ordinary vinegar with apple, tartaric or citric acid. It is important to change the concentration.
4. While marinating the cabbage, periodically pierce it with a fork, then the gases that promote fermentation will come out of the dish.
5. Add ginger to the marinade to give it a spicy flavor.
6. Use only undamaged lids and prevent air from entering the jars.

Conclusion

Pickled cabbage is an indispensable product during the cold season.To get a tasty dish that retains its original qualities, it is important to strictly adhere to the recipe and observe storage conditions.