The best recipes for salting Tarkin pepper and cabbage quickly and tasty

Tarkin pepper preparation with cabbage is a nutritious and aromatic side dish for hot dishes of meat and fish.

Depending on the cooking method, the snack turns out to be hot, sour or spicy, with a rich vegetable flavor. Hot pepper preparation looks especially good on a holiday table.

Features of salting Tarkin pepper

Tarkin pepper is not a separate variety of vegetable. This is the name given to any hot short-fruited pepper that is harvested while still green and unripe.

During the canning process, the product loses its bitter taste and becomes suitable for consumption.

Salting features:

1. Before putting into the bottle, the main ingredient must be soaked in water or lightly boiled, making sure that it is not overcooked.
2. The product is lightly pressed down with some weight and left overnight. During this time, water drains from the vegetable and bitter juice is released, which must go away, otherwise the pickling will turn out tasteless.
3. Both hot and cold marinade, which is poured into the container, cooks very quickly, so it is optimal to start the preparation process with diluting the brine.
4. For 9-10 days, the closed product is stored at room temperature and regularly checked for the presence of foam. It is removed and marinade top up.

The pickling is stored in large 3-liter containers. This allows you to fit more ingredients into the container and thoroughly soak them in brine.

Important! Under no circumstances should you skip the soaking process, otherwise the product will turn out bitter.

Ingredient Selection

Choose fresh vegetables. Stale, withered or wilted fruits are not used.

Selection of main products:

1. Hot peppers must be short-fruited and necessarily unripe, greenish in color, without breaks, cracks or any mechanical damage.
2. Any white cabbage is suitable. It is advisable to choose a juicier head of cabbage. One of the signs of freshness is the release of juice when cutting.

The size of the fruit does not matter much, but if you plan to place the whole spicy vegetable in a container, select specimens of the same size.

Reference. In addition to the main ingredients, vegetables, herbs, spices, seasonings and even some fruits are added to the snack, depending on personal taste preferences.

How to salt Tarkin pepper with cabbage

The savory preparation is prepared in several ways, adjusting the degree of spiciness. To make it more tender, add more cabbage, hot spices and seasonings.

In addition to traditional options, there is an accelerated method, which is prepared in a matter of minutes, and the workpiece itself is marinated much faster.

Important! Unlike other preparations, raspberry, currant, cherry, etc. leaves are almost never added to pickling with pepper and cabbage.

Classic recipe with vinegar

The traditional snack option is suitable both for a festive feast and as a tasty side dish for every day. Combine the dish with meat steaks, baked fish or mashed potatoes.

List of ingredients:

• green short pepper - 2 kg;
• white cabbage - ½ fork;
• carrots - 2 pcs.;
• garlic - 7 cloves;
• black pepper - a few peas;
• dill and parsley - 5 branches each;
• acetic acid - 4 tbsp.l.;
• water - 3.5 l;
• salt - 5 tbsp. l.

Cooking method:

1. Shred the cabbage.
2. Peel the carrots and cut into slices 0.5 cm thick.
3. Cut the lightly cooked pepper and make several punctures using a knife or toothpick.
4. Place herbs, spices, garlic, and vegetables alternately into a washed container.
5. Heat water over fire, add salt and vinegar. Wait until it boils, then pour the marinade into a jar.
6. Roll up the container and cool under a towel.
7. After 1.5 weeks, transfer the workpiece to a storage location.

The most hermetically sealed jar is closed with soft nylon lids.

Salad with Tarkin pepper and cabbage in jars

Canned food has a spicy, islandy taste, so it is used as an independent dish and a flavorful side dish.

Required Products:

• 200 g Tarkin pepper;
• 350 g white cabbage;
• 1 tbsp. l. olive oil;
• a pinch of salt;
• 1 small onion;
• 1 tbsp. l. granulated sugar;
• 1 tbsp. l. malic acetic acid.

Cooking method:

1. Place the hot peppers soaked in water in the oven, after making several cuts on the skin. After 10-15 minutes, remove the vegetable and cool.
2. Remove the skin from the pepper using a knife. Cut the pulp into small squares.
3. Place the onion in a saucepan with heated olive oil. When it turns golden, put the cabbage on the fire. After 10 minutes, add chopped pepper.
4. Salt, add sugar and add acetic acid.
5. After 10-15 minutes, remove the dish from the heat and put it in a container, then roll it up.

Before putting the pickling into a container, it is advisable to try it and add salt if necessary.

Instant recipe

This instant snack will appeal to busy housewives.The taste of this dish is rich, slightly sour and spicy.

Required Products:

• 0.5 kg pepper;
• ½ medium cabbage fork;
• 1 small carrot;
• 2 sprigs of dill;
• 1 tbsp. l. salt;
• 1 tbsp. l. apple cider vinegar;
• 2 liters of water.

Preparation:

1. Chop all vegetables except pepper. Chop the carrots using a grater or a knife.
2. Place all the vegetables and dill in a jar.
3. Dissolve salt and vinegar in boiling water. Boil and pour the hot marinade over the pickling.
4. Cover with a lid and cool.

Cold pickling

Canned food without the use of hot brine takes a little longer to pickle, but this pickling method allows you to preserve all the beneficial and tasteful qualities of the food.

Ingredients:

• Tarkin pepper - 1 kg;
• white cabbage - 1 small fork weighing up to 2 kg;
• dill, parsley, lemon balm - 1 sprig each;
• 2.5 liters of water;
• 2 tbsp. l. salt;
• 1 tbsp. l. vinegar.

Preparation:

1. Chop the cabbage and pierce the pepper with a toothpick in several places.
2. Wash the greens, dry them and place them in the bottom of the jar.
3. Transfer vegetables to a container. Add salt, water and vinegar.
4. Roll up the lid.
5. After a week, move to a cool cellar for storage.

Hot way

Heat treatment with boiling brine is used when pickling large fruits, as well as if the vegetables are not juicy enough.

Ingredients:

• 1 kg green pepper;
• 1 kg cabbage;
• 1.5 liters of water;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. acetic acid;
• dill, garlic, parsley to taste.

Cooking method:

1. Place vegetables and herbs in a container and add water.
2. After 10 minutes, pour the water into a saucepan and boil.
3. Dissolve sugar and salt in boiling water.
4. Boil the brine for 3 minutes, then pour in the vinegar. After 1 minute, remove from heat. Stir.
5. Pour the hot marinade into the jar and close.
6. After 10 days of fermentation at room temperature, move the pickling to a storage location.

To add spiciness to the dish when preparing the marinade, add a few peas of hot pepper or chili to boiling water.

Features of workpiece storage

The optimal temperature is from 0 to +2°C, humidity is 90%. The most suitable places for storage are a cellar, a pantry without heating, or a vegetable compartment in the refrigerator. Until frost and severe cold, the workpiece can be stored in a closed cabinet on the loggia or balcony.

Important! Salting should not be heated, frozen, or exposed to direct sunlight. Open containers should be kept in the refrigerator.

Tips and tricks

Little tricks and recommendations will make the cooking process easier and make the dish even tastier:

1. If there is no time for blanching, the product is soaked in hot water and left for several hours. However, for very hot and bitter peppers, simply soaking is not enough.
2. The water for brine, soaking and cooking must be clean - spring or filtered.
3. Salt for canning is taken coarse, table salt, not iodized and not sea salt.
4. You should not pack the vegetables too tightly - let all the ingredients be well soaked in the marinade.

If the pickling is not planned to be stored for a long time, a soft nylon lid is used for sealing. Iron is suitable for long-term storage.

Read also:

How to cook Ratunda pepper with honey for the winter.

Top 10 best recipes for pickled Ogonyok peppers for the winter.

We prepare pickled hot peppers for the winter with oil.

Conclusion

A preparation of hot green peppers and juicy cabbage is ideal for a holiday side dish or a spicy appetizer salad.

The vegetable dish is prepared very quickly, and the variety of recipes makes it possible to enrich the menu. The preparation can be made hot and piquant or light, without being too spicy.