The best recipes for pickled cabbage with horseradish from experienced housewives

Pickled cabbage is a juicy and crispy dish that will decorate any table. It is prepared in summer or autumn, during the harvest period. To give the appetizer a piquant aroma and pungent taste, add grated horseradish root. It has a bright taste and has an antifungal effect. Cooking recipe snacks It’s simple and can be repeated by any novice cook.

In this article we will tell you in detail how to marinate cabbage with horseradish for the winter and what recommendations to follow when preparing it.

Choosing cabbage for harvesting

For pickling, choose mid-season and late varieties - Kolobok, Podarok, Paradox. They are distinguished by their dense leaves, crunch and flavor. The head of cabbage should be small, flattened on both sides. It is not recommended to use large specimens - they have a watery taste.

There should be no spots or cracks on the cabbage - this indicates disease. It is better to choose light green vegetables with a uniform color.

Preparing to cook

The cabbage is peeled from the top leaves and the stalk is removed. The head of cabbage is cut into four parts, each of which is cut into thin pieces or bars - depending on the recipe.

For slicing, it is convenient to use a special grater for Korean carrots or a food processor with a shredding attachment. The pieces should be the same size - this way they will be evenly soaked in the marinade.

Selection of containers

It is convenient to pickle vegetables in a large enamel bucket or basin - the liquid does not spill out, cabbage ends up completely under the marinade. This method is suitable for preparing dishes for a large family. The dishes must be solid, the enamel must not be chipped or cracked. The bucket or basin is washed with warm water and soap and wiped dry with a clean towel.

A wooden barrel or tub is suitable for cooking. This original method gives the preparation a pleasant woody aroma, and the vegetables become crispier. The container is washed and dried in the sun for two days to avoid dampness and mold formation. Wooden utensils are suitable for cooking cabbage with horseradish in the fresh air - at the dacha or on a picnic.

Most housewives prefer to pickle cabbage in glass jars. The blanks are compact and easy to store in a cellar, basement or refrigerator. The jars are inspected for scratches and cracks, washed with water and soda and wiped. For twisting, use iron or nylon caps scalded with boiling water.

How to properly marinate cabbage with horseradish

This classic snack will be an effective way to prevent colds in autumn and winter.

List of ingredients for cooking:

• 1.2 kg of white cabbage;
• 400 g carrots;
• 1.5 pcs. horseradish root;
• 1 liter of water;
• 40 g sugar;
• 15 g salt;
• 5 ml vinegar 9%;
• chili pepper to taste.

How to cook:

1. Rinse the carrots under running water and remove the peel. Grate on a medium grater, cut into shapes (hearts, flowers) if desired. These carrots look beautiful in a jar.
2. Clean the head of cabbage from leaves and stalks, rinse and chop into squares.
3. Wash and peel the horseradish root, cut into large slices. Place in the bottom of a sterile jar.
4. Mix cabbage with carrots, place on top of horseradish, compact.
5. Mix water, salt, sugar and vinegar in a saucepan.Bring to a boil and remove from heat.
6. Pour the marinade into a jar, close the nylon lid and cool. Then put it in the refrigerator for 2 days.
7. Before serving, garnish with fresh parsley or dill to taste. Store in a cool place.

Recipe Variations

It’s easy to prepare cabbage with horseradish, the main thing is to choose the right recipe. Some housewives do not like to wait long and choose express preparations, others prefer to cook longer to get an original and healthy snack.

Let's look at the most popular cooking methods.

Quick recipe

The daily cooking method is suitable for those who want to get a snack quickly and without hassle.

You will need:

• 1 kg cabbage;
• 50 g horseradish root;
• 1 carrot;
• 2 cloves of garlic;
• 2 onions;
• 300 ml water;
• 80 g sugar;
• 30 g salt;
• 100 ml vegetable oil;
• 60 ml vinegar 9%.

How to cook:

1. Rinse all ingredients under cool water. Peel the cabbage from the top layer and chop it on a special grater.
2. Peel carrots, garlic and onions. Grate the carrots, cut the onion into half rings, and pass the garlic through a press. Peel the horseradish root and grate it on a coarse grater.
3. Mix all the vegetables and horseradish root in a deep basin or bowl.
4. Prepare the marinade: mix water, salt, sugar and vinegar. Bring to a boil and add vegetable oil.
5. Pour the marinade over the cabbage, cool and cover with a lid. Place in the refrigerator. The snack is ready to eat in 12-15 hours. Keep refrigerated.

To make the horseradish root easily grated, place it in the freezer for half an hour before cooking.

Red cabbage with horseradish

Red cabbage is famous not only for its attractive and appetizing appearance, but also for its beneficial composition: it contains more vitamin C and carotene than white cabbage.But its cost is also higher.

What you need for preparation:

• 800 g red cabbage;
• 50 g horseradish root;
• 10 blackcurrant leaves;
• 5 cloves of garlic;
• 5 g ground red pepper;
• 40 g sugar;
• 20 g salt;
• 1 liter of water;
• parsley, tarragon, celery to taste;
• 50 ml vinegar 9%.

Cooking method:

1. Rinse the ingredients. Chop the cabbage into thin slices or squares.
2. Rinse the horseradish and pass through a meat grinder. Chop the garlic.
3. Place black currant leaves, parsley, celery and tarragon in a sterile jar. Place cabbage and horseradish on top. Add red pepper and garlic.
4. Prepare the marinade: add salt, sugar and vinegar to the water. Stir and bring to a boil. Pour into a jar.
5. Cool and store in a cool place.

With carrots

Cabbage with carrots and horseradish is a delicious addition to mashed potatoes, pearl barley porridge, and rice. The appetizer is served on the table and as an independent dish.

To prepare you will need:

• 1 kg cabbage;
• 500 g carrots;
• 70 g horseradish root;
• 500 ml water;
• 70 g sugar;
• 40 g salt;
• 5 black peppercorns;
• 2 bay leaves;
• cloves to taste;
• 30 ml vinegar 9%;
• 10 g ground black pepper.

How to marinate:

1. Rinse the vegetables. Grate the horseradish root on a medium grater. Peel the cabbage and carrots, chop them and mix with horseradish root. Season with black pepper, cover and leave for an hour.
2. Prepare the marinade: add salt and sugar to the water and stir. Bring to a boil and add bay leaf and allspice.
3. Pour the marinade into a jar, add cloves. Close the lid, wrap it in a warm blanket and turn it upside down. Cool and store in the refrigerator.
4. Before serving, season with vegetable oil.

With beets

Beets are a source of fiber and iron.The appetizer turns out beautiful, raspberry-red in color. The preparation is used fresh or added to borscht as a dressing. It's convenient and saves time.

List of ingredients:

• 1 kg cabbage;
• 40 g horseradish root;
• one carrot;
• one beet;
• 5 cloves of garlic;
• 700 ml water;
• 40 g sugar;
• 20 g salt;
• 10 g ground black pepper.

Cooking technology:

1. Rinse all ingredients. Peel carrots and beets and cut into thin slices. Chop the garlic cloves.
2. Peel the cabbage and cut into 8-10 pieces, place in a saucepan. Layer carrots and beets on top, add grated horseradish root.
3. Add chopped garlic and ground black pepper, top with a second layer of cabbage, carrots and beets.
4. Prepare the marinade: pour water into a saucepan and bring to a boil. Add salt, sugar and vinegar. Mix thoroughly and cool.
5. Pour over the vegetables and organize the press for 4-6 days. Transfer to a jar and refrigerate.

With garlic

The combination of garlic and horseradish gives the cabbage a spicy, spicy taste.

To prepare winter preparations you will need:

• 1.5 kg cabbage;
• one head of garlic;
• one carrot;
• 1 horseradish root;
• 100 g sugar;
• 70 g salt;
• 70 ml vinegar 9%;
• 100 ml sunflower oil.

How to cook:

1. Peel the garlic and grate the horseradish.
2. Remove leaves and stalks from the cabbage and chop. Grate the carrots.
3. Mix cabbage, carrots, garlic and horseradish root.
4. Prepare the marinade: add vinegar, salt and sugar to the water. Stir, bring to a boil and cool.
5. Pour the marinade into a jar. Leave in the refrigerator for 2 days, after which the product is ready to eat.

With anise

Anise is a spice that is used in cooking as seeds, leaves and umbrellas, in ground form.. It has a sweetish, refreshing aroma. To ensure full disclosure, the anise is fried in a dry frying pan for a minute before preparing the snack.

List of ingredients:

• 1 kg cabbage;
• 30 g horseradish;
• 5 g anise;
• 30 g salt;
• 20 g sugar;
• 1 liter of water.

How to cook:

1. Peel the horseradish root, grind it in a blender or grate it on a fine grater.
2. Prepare the marinade: mix water with salt and sugar. Boil and strain through cheesecloth, cool.
3. Peel the cabbage from the outer leaves and chop it. Add horseradish and anise, stir.
4. Pour over the marinade and put in a warm place for 5 days. Daily pierce with a wooden spoon and remove the foam.
5. Divide into jars and put in the refrigerator.

With bell pepper

For cooking, red or yellow varieties of bell pepper are used - they are juicier and sweeter, and are more elastic.

List of ingredients:

• 1 kg cabbage;
• 250 g carrots;
• 250 g bell pepper;
• 30 g horseradish;
• 50 g sugar;
• 30 g salt;
• 250 g onions;
• 75 ml vinegar 9%;
• 100 ml vegetable oil.

How to marinate:

1. Wash and chop the cabbage, season with salt and gently mash with your hands.
2. Remove seeds and stems from the pepper and cut into strips. Peel the onions and cut into half rings. Wash the carrots and grate them.
3. Mix all vegetables, add sugar and salt.
4. Season with vegetable oil and place in jars. Cabbage is ready to eat after three days. Keep refrigerated.

Terms and conditions of storage

Store cabbage in a cool, dark place - in the refrigerator, cellar or basement. Recommended temperature –2…0°С, air humidity no more than 85%. Cabbage can be stored for up to ten months. If the jars are in the pantry, then up to six months.

Once opened, the cabbage is eaten within a week. Do not store snacks near a radiator or other heat sources.

Advice. Housewives freeze the snack: place it in a sealed bag and put it in the freezer. Frozen cabbage is suitable for making salads and soups.

Advice from experienced housewives

To prepare tasty and healthy snacks, clean water is used - the shelf life of the product depends on the quality of the marinade. It is recommended to buy coarse salt and check the expiration date on spice packages. Horseradish root should be firm, with a bright aroma.

During preparation, ensure the cleanliness of the workplace - in workpiece No dirt or food crumbs should get in.

Conclusion

Pickled cabbage Suitable for the diet of those who love healthy vegetable snacks. For cooking, select small heads of cabbage with light green leaves. The marinade gives the vegetables a pleasant sweet and sour taste; the dish is served chilled.

For added spice, add black and red peppers, carrots or beets. Before serving, decorate with herbs or season with vegetable oil. Store in the refrigerator or cellar, freeze for the winter to add to soups and salads.