How to prepare cabbage with aspirin for the winter in a 3-liter jar, tasty and simple

To pickle cabbage for the first time in your life, it is better to choose a simple quick-cooking recipe. Try pickling cabbage with aspirin in a 3-liter jar for the winter. We offer you recipes that are as simple as possible and proven in practice. The main thing is to follow the proportions and cooking instructions.

Selecting and preparing cabbage for pickling

Winter varieties of cabbage are used for pickling. These include mid-season and late varieties: Yubileiny Semko, Moscow late, Kharkov winter, Aggressor F1, Amager 611, Valentina F1, Zimovka 1474, Kolobok F1.

Late varieties are harvested after the first frost. It is the light frost that gives cabbage leaves their special juiciness and crunch.

Advice! When buying forks, squeeze them with your hands. The presence of a characteristic crunch indicates that the head of cabbage is strong and suitable for harvesting.

Before salting, be sure to remove the top covering leaves from the head of cabbage.. They are not suitable for pickling, even if they look good.

It is recommended to cut the forks in halfto make sure there are no small insects inside or rotten leaves.

Advice! If insects and slugs are found, the halves of the head of cabbage are immersed in salted water for 2-3 minutes. All living creatures float to the surface.

The stalk is removed. But in some recipes it is needed so that the leaves do not fall apart during processing.

Why is there aspirin in the recipe, what does it do?

Acetylsalicylic acid serves as a preservative, like acetic or citric acid.

Preparations with aspirin do not become cloudy, vegetables retain their color and elasticity.

How to salt cabbage with aspirin

According to reviews from experienced housewives It is better to crush the tablet so that the particles dissolve faster and are distributed evenly by bank.

Ingredients per 3 liter jar:

• white cabbage - 2 kg;
• medium carrots - 3 pcs.;
• peppercorns - 5 pcs.;
• coarse salt - 2 tbsp. l. with a slide;
• sugar - 1 tbsp. l. with a slide;
• aspirin - 2 tablets of 0.5 g;
• bay leaf - 3 pcs.

Salting instructions:

1. The head of cabbage, cleared of the top leaves, is finely chopped.
2. Grate the washed, peeled carrots on a coarse grater.
3. Mix vegetables in a deep container. Sprinkle with salt and sugar. Mix again.
4. Sterilize a three-liter jar and boil the lid.
5. A bay leaf is placed at the bottom of the jar. Fill the jar two-thirds with the vegetable mixture and compact it lightly. Add three peppercorns and half of the crushed aspirin.
6. Fill the jar to the top, add the remaining peppercorns and the remaining aspirin.
7. Pour boiling water over the contents and let the preparation sit for 3-4 minutes.
8. Add boiling water until it overflows. They're rolling up.
9. Turn over until completely cool.

This cooking method allows you to preserve the canned product for up to a year.

Recipe Variations

There are dozens of ways to pickle cabbage with aspirin. Different types of cabbage are used: white cabbage, red, color, Beijing.

Hot method

The hot marinade method helps you quickly roll up a tasty jar of cabbage.

Ingredients per 3 liter jar:

• white cabbage - 2 kg forks;
• large carrots - 3 pcs.;
• garlic - 6 large cloves;
• black peppercorns - 5 pcs.;
• coarse salt - 2 tbsp. l. with a slide;
• sugar - 1 tbsp. l. with a slide;
• aspirin - 2 tablets of 0.5 g;
• water - 1.5 l.

Salting instructions:

1. Sterilize the jar. Boil the metal lid.
2. Peeled from the top leaves of the forks, finely chop.
3. Carrots are washed, peeled and grated on a coarse grater.
4. Mix vegetables in a bowl and knead a little.
5. Peel the garlic cloves and cut them in half.
6. Place bay leaf, peppercorns, and garlic at the bottom of a hot sterilized jar.
7. Boil the brine: water, salt, sugar.
8. Grind aspirin tablets into powder.
9. Place the vegetable mass tightly and compact each part. Sprinkle with crushed aspirin.
10. Pour hot brine over vegetables. It should pour out of the jar when you close the lid.
11. They roll up the cans. Turn it upside down to check the quality of the twist.
12. After cooling, store in a cool, dark place.

Take note:

How to properly cook sauerkraut without salt

How to cook sauerkraut with lingonberries

How to deliciously and simply prepare sauerkraut with ginger

Cold way

The composition and proportions of ingredients are the same as with the hot method.

The brine consists of water, salt, sugar, aspirin. It is cooked in advance. Allow time to cool to room temperature.

The vegetable mixture is not crushed, but simply placed in sterilized glass jars.

Fill with cooled brine so that there is no room for air. Roll up with iron lids. Store in a cool, dark place.

Quick Ambassador

You can pickle a quick crispy snack in the following way.

Ingredients per 3 liter jar:

• white cabbage - 2-3 kg forks;
• carrots - 2 large;
• water - 1.5 l;
• allspice - 5 pcs.;
• bay leaf - 3 pcs.;
• salt - 0.5 tbsp;
• sugar - 1 tbsp;
• vinegar essence - 1 tbsp. l.;
• aspirin - 2 tablets.

Salting instructions:

1. Finely chopped cabbage and coarsely grated carrots are mixed, but not crushed.
2. Cook the brine: water, salt, sugar, pepper, bay leaf. After boiling, remove from heat and add vinegar.
3. The brine is cooled.
4. Sterilize the jars and boil the lids.
5. Place vegetables in jars, add aspirin, and pour cooled cold brine over them.
6. They're rolling up. Store in a cool place.

With garlic

Nutritionists recommend fermenting cabbage with garlic. Regular consumption of such snacks helps normalize metabolism and strengthen the immune system.

Ingredients, proportions for a 3 liter jar:

• white cabbage - 2.5 kg;
• garlic - 3 heads;
• hops-suneli - 1 tbsp. l. without slide;
• coarse salt - 2 tbsp. l. without slide;
• water - 1.5 l;
• curry - 1 tsp.

Salting instructions:

1. The cabbage, peeled from the top leaves, is finely chopped.
2. Peeled garlic is cut into thin slices.
3. Mix cabbage with garlic in a deep container. Add spices (it is not necessary to adhere to the proportions from the recipe, take them to taste).
4. Mix everything carefully.
5. The resulting mixture is placed in a jar.
6. A brine is made from water, salt and sugar.
7. Pour hot brine over cabbage. Cover with a lid.
8. The workpiece stands at room temperature for 24 hours.
9. Cover with a nylon or iron lid. Store in the refrigerator.

Spiced

For this method, not only white cabbage is used. Red cabbage varieties are also suitable. It is better to do the preparation in the morning or evening, since the cabbage needs to stand in cold brine for 10-12 hours.

Ingredients, proportions for a 3 liter jar:

• cabbage (optional) - 2 kg;
• anise - 5-6 seeds;
• hot pepper - 1 pod;
• ground ginger - 1 tsp;
• fennel seeds - 0.5 tsp;
• mustard seeds - 1 tsp;
• aspirin - 1 tablet of 0.5 g;
• water - 1 l;
• coarse salt - 2 tbsp. l. with a slide.

Salting instructions:

1. The forks are cleared of the top leaves and finely chopped.
2. Place the cabbage in a deep container and fill it with salt water.
3. Leave overnight (10-12 hours) or for a day.
4. Place in parts in a colander to drain.
5. Cook a spicy brine: water, spices. Boil for 5 minutes.
6. The cabbage is placed in jars and compacted. Pour in hot spicy brine.
7. Cover with lids. After cooling, put it in the refrigerator.

Pickled with vinegar

You can quickly ferment cabbage using the following recipe.

Ingredients, proportions for a 3 liter jar:

• cabbage - 2 kg;
• carrots - 2 pcs. medium size;
• vinegar 9% - 100 ml;
• vegetable oil - 100 ml;
• coarse salt - 3 tbsp. l. without slide;
• sugar - 3 tbsp. l. without slide;
• water - 1 l.

Salting instructions:

1. The top leaves are removed from the head of cabbage. Finely chop.
2. Carrots are washed, peeled and grated on a coarse grater.
3. Mix and knead the vegetables in a deep bowl.
4. Cook the brine: water, salt, sugar, vegetable oil. Bring to a boil. Turn off the heat, add vinegar.
5. Place vegetables in a three-liter jar and compact each layer.
6. The jar is placed in a deep container where the resulting juice will be poured.
7. Pour hot brine over vegetables. Make several punctures if the vegetables are heavily compacted. It is important that the brine fills the jar completely and does not remain on the surface.
8. Cover the jar with gauze and leave to ferment at room temperature for three days.
9. During this time, the mass is pierced with a wooden stick.
10. After three days, the workpiece is covered with a nylon lid and put into the refrigerator.

Marinated under iron lids

The traditional ingredient for pickling is vinegar. Aspirin serves as the same preservative and performs a similar role.

Ingredients, proportions for a 3 liter jar:

• cabbage - 2 kg;
• carrots - 2 large;
• coarse salt - 2 tbsp. l. with a slide;
• sugar - 2 tbsp. l. with a slide;
• bay leaf - 3 pcs.t;
• black peppercorns - 6 pcs.;
• aspirin - 3 tablets.

Salting instructions:

1. The fork, cleared of the top leaves, is finely chopped.
2. Carrots, washed and peeled, are grated on a coarse grater.
3. Mix vegetables in a deep bowl. They shift.
4. Sterilize the jar and boil the lid.
5. Place 1 tbsp at the bottom of the jar. l. sugar, 1 aspirin tablet, 2 peppercorns, one bay leaf.
6. Fill the container to the middle with vegetables. Compacted. Put the same spices, in the same quantities.
7. Place the vegetable mass to the top, add the remaining spices.
8. Pour boiling water over the vegetables up to the shoulders. The workpiece is left for 5 minutes.
9. Fill to the very top. Roll up with a sterile lid.
10. Turn it upside down.
11. The cooled jar is placed in a cool, dark place.

Features of storing cabbage with aspirin

Shelf life depends on:

• container and method of twisting;
• places of detention;
• canning method.

Under nylon covers, the workpiece is stored lessthan under iron ones. Since air slowly penetrates into it, which brings harmful bacteria. In a warm room they begin to multiply quickly. This leads to damage to all contents.

Contents of workpieces in plastic containers should not exceed 7 days.

Optimal storage temperature — from 0ºС to +3ºС.

It is impossible to store preparations in brine or marinade in the cold., they will lose all their beneficial properties.

Preparation in a sterilized glass jar under a metal cover Stores up to a year in a cool, dark room.

Tips from experienced housewives

To pickle delicious cabbage, follow these rules::

1. Winter varieties of cabbage are used.
2. White cabbage, red cabbage, colored cabbage, and Beijing cabbage are suitable for pickling.
3. Salt with medium or coarse table salt. If the remaining impurities after dissolving the coarse salt bother you, then pour the brine through cheesecloth.
4. Fans of sea salt should not forget that they add half as much sea salt as table salt.
5. For long-term storage, use sterilized glass jars that are sealed with iron lids.
6. The pasteurization process increases the shelf life of the product.

Conclusion

The use of aspirin as a preservative is not a new method. This method has been successfully used for several decades.

Modern methods of fermentation and pickling differ from traditional ones in the variety of ingredients in the recipe. The fermentation methods remain unchanged.