How to quickly cook cabbage with garlic in hot brine

Pickled cabbage can be stored for a whole year. It is prepared for the winter or eaten immediately after preparation. Not everyone has time for a long wait during traditional fermentation - in such cases they use recipes instant cooking.

From the article you will learn how to quickly marinate cabbage by pouring hot vinegar with garlic, parsley and carrots.

Recipes for quick-cooking pickled cabbage with garlic and hot brine

Before cooking, all ingredients are processed, the containers are washed and sterilized. The product is sealed quickly to prevent the entry of foreign impurities that can cause harm and spoil the taste.

With carrots and vinegar in jars

To prepare this simple vegetable dish, you only need cabbage and carrots. You will definitely need a marinade brought to a boil. The ingredients will not soften or cook. On the contrary, this method of marinating will make the pickling crispy and juicy.

Replacing the filling with a cold one will lead to a significant increase in cooking time.

Components based on a 3-liter jar:

• 1.5 kg of fresh white cabbage;
• 250 g carrots;
• 0.5 l of water;
• 0.5 tbsp. vinegar 9%;
• 100 g sugar;
• 1 tbsp. l. with a heap of salt.
• 0.25 tbsp. vegetable oil.

Cooking method:

1. The cabbage is washed and finely chopped, as for traditional pickling.
2. Grind the carrots on a coarse grater using top-to-bottom movements. This helps to obtain even, beautiful pieces, which will give an appetizing appearance to the finished dish.
3. In a deep container, the prepared vegetables are mixed until smooth. They are not crushed; the cabbage should not let out any juice.
4. The resulting mass is transferred to a sterilized jar, placed so that no voids are formed.
5. For cooking marinade In a saucepan, mix water, vegetable oil, 9% vinegar, salt and sugar.
6. Place the container on the stove and bring to a boil, stirring the contents until completely dissolved.
7. The resulting hot marinade is gradually poured into a jar with vegetables. Do this slowly so that the glass does not break. The brine should cover the cabbage entirely.
8. Next, close the jar with a nylon lid and leave the vegetables to soak in the liquid at room temperature for 12 hours.
9. The resulting crispy salad is stored in the refrigerator for no longer than six months.

With vinegar and oil

For this recipe It’s better to stock up on late varieties of cabbage. Choose hard and dense heads of cabbage. Young vegetables will quickly soften and lose their crispness. The hot marinade in this recipe has a special aroma thanks to a bouquet of spices.

Ingredients:

• 2 kg of winter white cabbage;
• 5 pieces. carrots;
• 5-6 cloves of garlic;
• 1 liter of water;
• 175 ml sunflower oil;
• 165 g sugar;
• 2 tbsp. l. salt;
• 3 medium laurel leaves;
• 20 black peppercorns;
• 155 ml table vinegar.

Step-by-step preparation:

1. The head of cabbage is chopped.
2. The carrots are peeled and chopped on a coarse grater.
3. Vegetables are placed in an enamel container.
4. The garlic is peeled by first placing it in cool water for 10 minutes. Cut into thin rings and add to the total mass.
5. Mix with hands until smooth. Don't press, trying to get the juice out of the cabbage.
6. The resulting mass is transferred to a container where it will marinate and compacted with a weight.
7. To prepare the brine, pour water and vegetable oil into a separate pan, add salt, bay leaf, sugar and pepper.
8. The liquid is stirred, brought to a boil, vinegar is added, the heat is turned off and the marinade is poured over the vegetables.
9. The workpiece is again placed under the load so that the brine completely covers all components and left to soak at room temperature for 14 hours.
10. Store the product in the refrigerator or basement, sealed with a nylon lid.

With parsley

Ingredients:

• 1 large white cabbage;
• 10 cloves of garlic;
• 1 large carrot;
• 1 bunch of fresh parsley;
• 1.5 liters of water;
• 0.5 tbsp. sunflower oil;
• 1 tbsp. 9% vinegar;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 5 bay leaves;
• a mixture of peppers to taste.

Cooking method:

1. The head of cabbage is cut into 4 parts and the stalk is removed. Then each piece is divided in half and separated into leaves.
2. The carrots are chopped into slices.
3. The garlic is peeled, and the parsley is washed with cold water and divided into inflorescences, removing the stems.
4. Place a layer of cabbage in a prepared glass jar, topped with carrots, garlic and parsley. They crush it with their hand.
5. So the container is filled to the top.
6. In a separate pan, combine all the ingredients for the marinade, bring to a boil and boil for 5 minutes.
7. The vegetables are poured with the resulting brine so that it covers the entire salad.
8. Do not pour out the remaining liquid - after a day the marinade level will drop and you will have to top it up.
9. The jar is covered with a regular nylon lid and stored in the refrigerator or basement.

Do not use any additional equipment to mix vegetables. They will cause juice to release, which is not desirable for the recipe.

Quick pickling of cabbage with garlic

This cooking method is extremely simple., and the holding period does not exceed a day.But it is not recommended to store such cabbage in the refrigerator for more than a week.

With carrots

Crispy and aromatic appetizer made from marinated cabbage with carrots Can be stored after salting throughout the winter. But, as a rule, it is eaten even before the onset of the first frost.

Ingredients:

• 1 small head of cabbage;
• 2 onions;
• 3 carrots;
• 1 head of garlic;
• 0.5 l of water;
• 1 tbsp. l. salt;
• 1 tbsp. Sahara;
• 1 tbsp. sunflower oil;
• 100 ml vinegar 6%.

Preparation:

1. The cabbage is finely chopped and rubbed with salt until it releases juice.
2. Coarsely grate the carrots.
3. The onion is chopped.
4. Garlic is passed through a press.
5. All vegetables are mixed in a large container.
6. To make the marinade, boil water, dissolve sugar in it, add sunflower oil and bring to a boil.
7. Pour vinegar into the brine, stirring well.
8. The resulting liquid is filled into a container with the vegetable mixture and left for a day at room temperature.

Cabbage prepared according to this recipe can be served immediately.

With butter

Another recipe for “daily” cabbage with a minimal set of ingredients will surprise you with its piquant taste and appetizing aroma of fresh garlic.

Components:

• 2-3 kg of cabbage;
• 3 carrots;
• 3 cloves of garlic;
• 1 liter of water;
• 0.5 tbsp. Sahara;
• 0.5 tbsp. sunflower oil;
• 0.5 tbsp. vinegar 9%;
• 2 tbsp. l. salt.

Recipe:

1. The carrots are chopped on a coarse grater, the garlic is crushed with a press, the cabbage is finely chopped.
2. In a deep container, mix all the ingredients until the juice releases abundantly.
3. Salt and granulated sugar are diluted in water and brought to a boil until completely dissolved.
4. Add vinegar and oil and immediately pour the resulting brine into the vegetables.
5. Cover with a lid and leave to marinate for a day at a temperature not lower than room temperature.
6. The resulting product is stored in the refrigerator for no longer than 10 days.

It is prohibited to add additional salt to the vegetable mixture to make juice appear - the required amount of salt is contained in the marinade in the marinade.

Conclusion

When marinating white cabbage in a hot sauce, you cannot mash the vegetables until the juice appears - the appetizer will not be crunchy. This product is stored in the basement or refrigerator, and can be consumed the very next day after preparation.