If there is cabbage, the table is not empty. Or harvesting pickled cabbage for the winter (13 delicious recipes)

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Let's talk today about pickled cabbage recipes for the winter. This vegetable has always been present in the diet of our ancestors. We still treat this garden crop with great respect.

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Introduction

White-headed beauty

What is useful white beauty? Firstly, it contains a lot of B vitamins, carotene, a large amount of ascorbic acid.

As well as:

The leaves contain a lot of potassium, which is able to remove excess fluid from the body.
Juice normalizes the acid-base balance of blood plasma. It should be noted that the juice does not contain harmful nitrates. Toxic substances remain in vegetable pomace.
The leaves of this culture contain easily digestible carbohydrates and amino acids.
Products from this vegetable are recommended for kidney diseases, disorders of the cardiovascular system, diabetes mellitus.
The high content of ascorbic acid has a beneficial effect on the condition of the gums and teeth
Juice will help reduce excess weight, as it cleanses the intestines of toxins and stimulates metabolism.
With a low level of hemoglobin in the blood, it is recommended to drink half a glass of cabbage juice a day.

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Undeniable advantages of culture

Well, of course, every Russian person loves spicy cabbage, but with fragrant vegetable oil. It is good both as an appetizer and as a component for vegetable salads. Any variety of this culture is suitable for pickling - both colored, and white, and purple.

Cauliflower Pickled Cabbage

Our article is about pickled white cabbage. Dishes from it are very profitable, and they are cooked very quickly, you do not need to wait a whole month for fermentation to pass, as is the case with sauerkraut.

In addition, the pickled version is the most budgetary. Also, these foods are low in calories.

Preparing a dish for the winter from this vegetable at home is very simple. As a rule, this garden crop is always at hand. It will take quite a bit of imagination and effort to create a small culinary masterpiece from an elastic head of cabbage.

Let's brush up on the features of cooking pickled cabbage together.

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Marinade - the basis of taste

The preparation of the marinade must be taken seriously. The main ingredients are usually:

granulated sugar
salt
acetic acid
various spices

By the way, if you do not like ordinary vinegar, then you can replace it with fruit, apple, wine, even citric acid, and even better - freshly squeezed lemon or lime juice.

Some housewives use acetylsalicylic acid as a preservative.

Marinade - the key to the taste of the future dish

All the piquancy of the marinade lies in the spices used, these can be:

sweet pea
caraway
coriander
basil
Carnation
laurel leaf
horseradish
mustard
celery

Pairs well with pickled vegetables.

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How to make marinade vinegar delicious

Ordinary table vinegar makes all dishes prepared with its addition monotonous in taste. Let's open two little secrets on how to improve the taste of vinegar.

First way:

for 12 days, pour dill umbrellas with vinegar (dried ones are also suitable), and then strain.

Second way:

pour tarragon with vinegar for two weeks.

In both cases, the vinegar will acquire an unusual, very pleasant aroma and taste. Our grandmothers insisted vinegar on blackberries. The taste and smell are extraordinary.

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Cutting, shredding, chopping

In order to chop a vegetable, you will need a well-sharpened knife; you can also chop it on a special grater or shredder.

shredded head of cabbage

How not to cut the white-haired beauty, everything will turn out well. Thin straws, or large squares, into 6 parts, any cut is suitable for pickling.

Chopped on a grater

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Winter preparation ingredients

This culture is friendly with most vegetables, as well as berries and spices. In the first place - carrots, apples, milk mushrooms, sweet peppers, beets.

These components are cut or chopped. It is customary to cut beets into rings, apples into slices or cubes, carrots into strips. All components can be mixed, or laid in layers in a jar.

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Little secrets from lovers of pickled vegetables

In many families, there is a tradition of passing recipes from hand to hand, from grandmothers to grandchildren. Such recipes are especially valuable, they form a kind of base with which you can experiment, add something. They are like an inexhaustible source of inspiration.

Here are a few of these recipes for blanks from our grandmothers:

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Classic with carrots

Both weekdays and holidays

Three kilos of white cabbage
Half a kilo of sweet bell pepper
3 large carrots
190 g granulated sugar
1 glass of olive oil
150 gr. 6% vinegar
25gr. salt

We cut a large head of cabbage and carrots with pepper, mix and put in an enamel bowl.

Add the rest of the ingredients and set aside
We send to the refrigerator
After two days you can eat!

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Marinated "Lightning"

2.5 kilograms of white-headed miracle
3 large carrots
20 grams of salt
Half a glass of 6% vinegar

Finely, finely chop our forks, and grind with our hands until the juice is released.
Put chopped carrots into the grated mass, mix and put in jars.
Pour in the vinegar, press it with a yoke and put it in the refrigerator.

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Spicy with Apples and anise

The dish has a special taste

1 kilogram of white cabbage
3 apples
anise seeds

Finely chop the head of cabbage, add chopped apples and anise seeds
Salt, put the resulting mixture in a prepared container
Put oppression and expose to the cold

Super fast with beets

Beets and peppers add spice to the dish

We will need:

White cabbage
Vinaigrette beets
Garlic
cherry laurel leaf
Black peppercorns

Marinade: salt, sunflower oil and vinegar 6%.

First of all, you need to cut the head of cabbage into 4 parts, cut out the stalk.
Next, cut the cabbage into petals, finely chop the garlic, cut the beets into large strips.
To prepare the marinade, pour water into the pan and add two tablespoons of salt, 150 g of sugar, 150 g of vinegar and half a glass of vegetable oil.
Mix thoroughly, and put the marinade on the fire. Pour chopped vegetables with boiling marinade.
It is convenient to pickle vegetables in this way in a 3-liter plastic bucket.
A day later, such cabbage can already be eaten.

All components of the salad must be completely immersed in the marinade, for this you need to press it down with a press.

Korean spicy

Korean pickles are always in price

We will need:

about 2.5 kilos of excellent winter-grade cabbage
4 red carrots
handful of peeled garlic cloves
150 ml sunflower oil
three tablespoons of salt
three pinches of ground red pepper
1 liter of water
50 gr. Sahara
4 tablespoons of vinegar 70%

Grate the carrots on a coarse grater, cut the garlic into small pieces.
Mix cabbage with chopped garlic.
We put it in a bucket in layers. First we put a layer of carrots with garlic, then a layer of cabbage. Thus, we alternate layers.
Cabbage cut into large pieces. This cutting method is very simple and fast.

The abundance of pickles

Marinade preparation:

After the water boils, pour vinegar into it, add sugar, salt, pepper, sunflower oil
As soon as the brine boils again, you can pour cabbage over it
We set the press on top and leave the cabbage for the night, by the morning this dish is ready

Pickled cabbage for the winter in jars

To prepare this dish, it is convenient to use jars with a volume of three and two liters.

Brine preparation:

First, boil the water in the prepared pan,
In boiling water put 30 gr. salt,
20 gr. granulated sugar,
We cool the brine and squeeze the lemon juice of the whole fruit into it.

To prepare the dish you need:

dense fork of cabbage
Red beetroot
half a handful of garlic cloves
celery leaves or root
carrots, cut into large rings
laurel leaf
peppercorns

The ingredients are laid out in prepared jars in layers:

1 layer is cabbage cut into checkers
2 layer - vegetables
3 layer - leaves or celery root

Vegetables are laid tightly, you can tamp with a wooden pestle, or by hand.
Add garlic
Squeeze half a lemon into the cooled brine, for those who like it spicier, you can squeeze the juice of a whole lemon

The resulting solution is poured into a three-liter or two-liter bottle, with the cabbage in it
We put on a tight plastic cover.
We keep the bottle for one day in the room, and then leave it in the refrigerator for 2-3 weeks.
After 2 weeks, this dish can already be eaten.
We eat not only cabbage, but also pickled beets, carrots, garlic

petals

Preparing delicious petals is very simple, pickled cabbage along with carrots and sweet peppers, tomatoes:

The late variety Snow White is best suited for this dish. Forks must be cut into large pieces
Put a layer of cabbage in a three-liter jar. We cut the carrots into rings, we also cut the sweet pepper into rings, we cut the tomatoes into 4 parts
Put a layer of tomato on a layer of cabbage
Next layer of carrots
Thus, we interleave the layers of vegetables
Pour a jar packed with vegetables with pre-prepared marinade
For the marinade, we take 100 g of sugar, one and a half tablespoons of salt, peppercorns
Boil the marinade for 2 minutes
Pour 100 g of vegetable oil and 100 g of vinegar into a jar of cabbage and vegetables
Pour hot marinade on top, roll up, turn the jars over and wrap well
We store in the cellar

Bulgarian cabbage with aspirin

Prepared Ingredients

This is a simple no vinegar recipe.
This preparation will take you only half an hour, and in five days you will enjoy a dish made with your own hands

First of all, you need to make a brine:

When the water boils (1.5 liters), put in it 100 g of salt, 2 parsley, 5 pieces of black pepper
We take a head of dense cabbage, cut off the seal near the stalk
This recipe requires the addition of dill.

Cut the cabbage in half, and then into large pieces
It is better to harvest such cabbage not in three-liter jars, but in plastic buckets.
Cut the head of cabbage into large pieces, cut the carrot into large strips
In a plastic bucket, lay the vegetables in layers, shifting them with dill. pour the marinade, and paint 4 aspirin tablets on top
Close tightly and put in the cellar.
In two weeks the cabbage is ready

Cabbage with pumpkin in marinade

This dish diversifies your table in winter.

Ingredients:

dense head of cabbage
small pear-shaped pumpkin - 0.5 kg
half a medium orange with peel
garlic
vegetable oil
granulated sugar
salt
Apple vinegar

Shredding cabbage

Marinade:

100 grams of sugar
2 teaspoons of salt
5 tablespoons apple cider vinegar 6%
50 ml of vegetable oil per 1 liter of water.

The pumpkin should not be chopped too finely, otherwise it may turn into porridge.

A dish prepared according to this recipe is ready in a day
So, cabbage with pumpkin, tightly tamp into a three-liter jar along with an orange, chopped on a blender
Don't be afraid of the pumpkin and orange marinade. The cabbage turns out very tasty and the children really like it!
Pour the rammed mass with pumpkin with the prepared marinade. We roll it up with iron lids and send it to the cellar for storage.

Salad with horseradish and bell pepper

Great combination

For cooking you will need:

white cabbage - two large heads
sweet pepper - half a kilo
red carrots - 4 pieces
rhizomes and leaves of horseradish 3 pcs.,
handful of peeled garlic cloves
one liter of water
granulated sugar - one glass
salt - 15 gr.

We make the marinade according to the standard scheme:

We wash all the vegetables, squeeze the garlic on the garlic, cut the horseradish rhizomes into plates.
We chop the cabbage, cut the vegetables into cubes and mix.
We put all the components in the bottle, without sealing.
Close the jar with a plastic lid and refrigerate for 5 days.
After 5 days, cabbage with horseradish is completely edible.

The addition of horseradish gives this dish a special piquancy.

Cabbage in tomato for stew and baby food

Great recipe with tomato juice for the winter.

We close the white-headed girlfriend in jars for the winter.

This dish can be safely given to children, cook cabbage soup and stew from it. It will please everyone.

We need tomato juice. Bring the tomato juice to a boil, and at this time chop the cabbage
Pour shredded cabbage into boiling tomato juice and boil for 3 minutes
We put the cabbage in a jar and pour boiling tomato juice.
We immediately roll up the jar with sterile lids and turn it over, wrap it with a warm towel
Such cabbage can be stored for twelve months in the cellar.

Recipe with eggplant for the winter

Try the recipe for cabbage with eggplant for the winter. The dish is sure to delight you and your loved ones. In winter, a jar of this seasoning will come in handy more than ever.

Ingredients:

3 kg white cabbage
500 g carrots
500g bell pepper
granulated sugar - one glass
black peppercorns 3 pieces
sweet pepper 2 pieces
fresh herbs 40 grams

Experimenting with eggplant

First, thoroughly wash the blue ones and remove the stalks
Next, you need to remove the peel, as it contains bitterness.
Cut the blue ones into large pieces.
Pour water into the prepared enameled container, and put on gas

After the marinade boils, put the little blue ones and cook them for 120 minutes
A head of cabbage is finely chopped, and carrots are rubbed on a coarse grater
Peeled sweet peppers cut into half rings, finely chop the garlic
We combine vegetables with eggplant, add vegetable oil, salt and granulated sugar, mix thoroughly

We send for a couple of days in a cold place
After two days, put the mixture in prepared jars, and sterilize for 25 minutes

Cabbage with eggplant prepared in this way is perfectly stored for six months.

Spicy appetizer with horseradish

spicy snack

Horseradish scroll through a meat grinder
Place the prepared mass of horseradish in a saucepan, pour boiling water at the rate of: for 3 cups of pureed mass - two cups of boiling water
Let cool. Add finely chopped cabbage (300 gr.), 2 teaspoons of salt and sugar and 1 cup of 6% vinegar to the chilled horseradish

In such a seasoning for meat, you can add 2 cups of beets grated on a fine grater.