Simple and tasty ways to pickle red cabbage in jars for the winter

Housewives preserve red cabbage not only to diversify their diet. This vegetable has numerous beneficial properties - it compensates for the lack of vitamins C, K, microelements silicon, potassium and manganese in winter and spring. Cabbage is salted independently, mixed with beets, pepper, apples, raisins.

Is it possible to salt red cabbage?

Red cabbage is also called blue or purple cabbage due to the color of the leaves. It is salted, fermented, and pickled in the same way as cabbage.

The main differences are in the proportions of additional ingredients, since red cabbage has a higher ascorbic acid content.

Interesting! In Denmark, stewed red cabbage is served as a side dish for Christmas duck.

Purple leaves have a sweet taste, so less sugar is added when pickling.

Selecting and preparing cabbage

For pickling, mid-late and late varieties of vegetables are bought or planted in the garden.

Most Popular:

1. GAKO 741. Mid-late variety. The heads of cabbage are flat-round in shape, weighing up to 3 kg. Purple-gray leaves with a waxy coating. The taste is pungent with a slight bitterness, which disappears during long-term storage. Cabbage stays well until spring.
2. Benefit F1. Mid-season hybrid with good taste. Resistant to crop diseases. Round-shaped heads of cabbage grow up to 2.5 kg. The leaves are red-violet.
3. Rodima F1. Late-ripening Dutch hybrid, suitable for long-term storage and processing.Large dark red heads of cabbage grow up to 4 kg. Juicy, crispy leaves stay fresh for a long time.
4. Firebird. Mid-season variety. The dense heads of cabbage have a short stalk, the leaves are bright red-violet in color and have a juicy, sweet taste.
5. Varna F1. Late hybrid of Japanese selection, resistant to drought. Dark red, elongated heads of cabbage grow up to 3 kg in weight. The taste of the leaves is excellent.

Basic recommendations:

1. For pickling, choose large, dense heads of cabbage.
2. Remove the top leaves. Inspect the vegetable for the presence of rotten places.
3. For chopping, use a wide knife or a special grater: this type of cabbage has thick and coarse leaves.
4. In order for the vegetable to release juice, it is not only crushed, but also crushed with a masher.

How to pickle red cabbage

In the classic version, the vegetable is mixed with carrots and spices.

Ingredients and proportions:

• head of red cabbage - 4 kg;
• large carrots - 3 pcs.;
• coarse salt - 5 tbsp. l.;
• sugar - 1 tbsp. l.;
• allspice - to taste.

Step-by-step instruction:

1. The head of cabbage is cleared of the top leaves and finely chopped.
2. Carrots are washed, peeled and coarsely grated.
3. Mix the vegetables in a deep container, sprinkle with salt and pepper.
4. Mash until juice forms.
5. Add sugar and knead again.
6. Place the vegetable mass in clean glass jars and compact well.
7. Leave under load at room temperature for 3 days.
8. Every day, 3-4 times, pierce the mixture with a wooden stick to remove excess carbon dioxide.
9. On the 4th day, the jars are closed with lids. Store in a cool place.

Recipe Variations

Pickling red cabbage in jars for the winter is done in different ways. Those who like to experiment add new ingredients to a traditional recipe.

With beet juice

For the Georgian pickled cabbage recipe you will need:

• head of cabbage - 3 kg;
• garlic - 6 large cloves;
• medium-sized beets - 2 pcs.;
• coarse table salt - 6 tbsp. l.;
• sugar - 4 tbsp. l.;
• water - 1 l;
• vinegar 9% - 250 ml;
• spices (peppercorns, cloves, bay leaf, cinnamon) - to taste.

Preparation:

1. The beets are washed, boiled or baked until tender.
2. Sterilize 3-liter jars.
3. Finely chop the cabbage and place it in a deep, wide container.
4. Sprinkle with salt and sugar and mash a little.
5. Add spices and mix.
6. The beets are finely grated or passed through a meat grinder.
7. Prepare the marinade: squeeze beet juice into boiling water, remove from heat, add vinegar.
8. The vegetable mass is placed in jars and compacted. Pour in hot marinade.
9. Roll up with sterilized metal lids.
10. The containers are turned upside down. Wrap up in a blanket.

After complete cooling, the workpieces are stored in a cold place: cellar, basement, refrigerator.

With bell pepper

Ingredients:

• head of cabbage - 1 kg;
• bell pepper - 1 kg;
• large onion - 1 pc.;
• cloves - 3 pcs.;
• coarse salt - 75 g;
• sugar - 50 g;
• vinegar 9% - 40 ml.

Step-by-step instruction:

1. Cabbage is chopped into medium strips.
2. Wash the peppers, cut off the stem, and remove the seeds. Place vegetables in boiling water for 3-4 minutes, then in cold water. Cut into long strips.
3. Peel the onion and finely chop it.
4. Place the vegetables in a deep bowl, sprinkle with salt and sugar. Stir.
5. Add vinegar and cloves and mix again.
6. Transfer to small jars.
7. Pasteurize for 30 minutes.
8. Roll up with metal lids.

After cooling, the product is stored in a basement, cellar or refrigerator.

With apples

For pickling they take sweet and sour apples.

Ingredients:

• red cabbage - 1.5 kg;
• apples - 2 pcs.;
• large onion - 1 pc.;
• dill seeds - to taste;
• coarse salt - 3 tbsp. l.

Step-by-step instruction:

1. Finely chop the cabbage leaves.
2. The apples are washed, peeled and cut into strips.
3. Peel the onion and cut into thin half rings.
4. Sprinkle the cabbage with salt in a deep, wide bowl and knead.
5. Add apples, onions, dill seeds. Stir.
6. The mass is transferred to clean glass jars and compacted.
7. Cover with gauze and place under weight.
8. Leave at room temperature for 3 days.
9. Store in a cool place, having previously closed the containers with nylon lids.

With raisins

A delicious recipe for red cabbage with raisins will appeal to lovers of dried grapes and honey.

Ingredients for a 500 ml jar:

• 300 g shredded red cabbage;
• 2 tbsp. l. olive oil;
• 1 tbsp. l. honey;
• 3 tbsp. l. seedless raisins;
• 1 tsp. coarse salt;
• 1 medium-sized sweet and sour apple;
• 50 ml apple cider vinegar;
• parsley leaves - to taste.

Step-by-step instruction:

1. Wash the raisins, soak them in hot water for 10–15 minutes, and dry them on a towel.
2. The apple is washed, peeled and coarsely grated.
3. Parsley is finely chopped.
4. In a bowl, mix shredded cabbage, apple, raisins, and parsley with salt.
5. For the marinade, mix vinegar, oil and honey.
6. Pour the marinade over the vegetable mixture and mix well.
7. Place in the refrigerator for a day.

After 24 hours, the snack is ready to eat. Before serving, it is sprinkled with chopped walnuts.

Important! For long-term storage for the winter, the mass is transferred to sterilized jars and sealed.

Instant recipe

When pickling, a lot of time is spent cutting vegetables, and fermentation lasts several days. There are also quick ways to prepare such cabbage.

Ingredients:

• red head of cabbage - 2 kg;
• water - 500 ml;
• salt - 100 g;
• sugar - 100 g;
• vinegar 9% - 200 ml;
• peppercorns - 5 pcs.;
• bay leaf - 3 pcs.;
• cloves - 5 pcs.

How to cook:

1. The top leaves are removed from the head of cabbage, cut into 2 parts, and the stalk is removed.
2. Each half is cut into pieces of such a size that they fit easily into the jar.
3. Place the vegetable in a wide container and sprinkle with salt. Leave for 2-3 hours.
4. Prepare the brine: add salt, sugar, and spices to boiling water. Boil for 2-3 minutes. Remove bay leaves.
5. Remove from heat, add vinegar.
6. The cabbage pieces are transferred to clean glass jars and filled with hot brine.
7. Sterilize for 30 minutes.
8. Roll up with metal lids.

With Aspirin

When salted with Aspirin, cabbage retains its original bright color. Acid increases shelf life and prevents mold.

Ingredients:

• head of cabbage - 1.5 kg;
• "Aspirin" - 2 tablets;
• anise seeds - 10 grains;
• hot pepper - 0.5 pods;
• ginger root - 20 g;
• mustard powder - 1 tbsp. l.;
• water - 1 l;
• coarse salt - 5 tbsp. l.

Preparation:

1. Remove the top leaves from the head of cabbage. The vegetable is finely chopped.
2. Mix with salt. Fill with water and leave for 8–10 hours. It is convenient to do this at night.
3. Drain off excess liquid.
4. Mustard powder, anise seeds, peeled and crushed ginger root are fried in a frying pan.
5. Add 0.5 liters of water and pepper. The contents are simmered for 3-4 minutes.
6. Pour this marinade over the cabbage and add Aspirin.
7. Keep in a jar covered for 3 weeks until ready.

Storage conditions

To ensure that homemade preparations delight you for a long time, experienced housewives adhere to the following rules:

1. Pickled vegetables are sterilized and rolled to be stored in the apartment. The jars are placed in a cool, dark place, away from the heating system.
2. In a basement, pit or cellar at a temperature of 0...+5°C, the blanks are stored for up to a year.
3. In the apartment, cabbage is kept in the refrigerator, frozen without brine and left on a cold balcony or in the freezer.

This is interesting:

The best recipes for pickling Brussels sprouts for the winter.

Cooking technology and the best recipes for sauerkraut with sugar.

How to properly ferment cabbage heads.

Adviсe

Basic recommendations for preparation, rolling and storage:

1. The top leaves, even if they are not spoiled, are not taken for pickling.
2. For long-term storage, select glass jars of the required volume.
3. Before storing, containers are thoroughly washed and sterilized.
4. For short-term storage (no more than 7 days in the refrigerator), use plastic containers.
5. Metal lids must be boiled for 2-3 minutes to get rid of factory grease.
6. When storing pickled or salted products in the pantry, add a little vegetable oil to the vegetables: this prevents the growth of bacteria.
7. The shelf life of the snack is increased by cranberries or lingonberries.

Conclusion

To prepare delicious cabbage for the winter, take mid-season and late varieties: they are distinguished by juicy and crispy leaves. When choosing a recipe, they are guided by the availability of ingredients, cooking time, and taste preferences of family members.

Pickled preparations are suitable for long-term winter storage: they retain their bright color for a long time and have a piquant, pungent taste.