Instant pickled cabbage. Instant pickled cabbage Pickled cabbage with raisins for the winter

29.12.2021

This recipe is from the series when real secrets are passed on only to loved ones. More than 25 years ago, my mother-in-law, who has lived in Georgia all her life, taught me how to cook cabbage in this way.
I declare absolutely responsibly: pickles simply cannot be tastier than this cabbage!
And the main thing is that everything is very simple and there is nothing superfluous in the ingredients: no oil, vinegar or anything else ...
Prepares quickly - eaten even faster. True, all my life I cook "by eye" ...
Few people know that fresh cabbage is inferior in usefulness to sauerkraut: paradoxically, when fermenting, cabbage does not lose its properties at all, but also acquires additional useful qualities, since in the fermentation process, which occurs thanks to lactic acid bacteria, new substances are synthesized.
This product, obtained by natural fermentation, contains the most valuable substances for the human body: phytoncides, enzymes, vitamins, micro and macro elements, fiber.
The range of vitamins contained in sauerkraut is very wide: A, B1, B2, B3, B6, C, K, P, U.
The latter belongs to the category of rather rare vitamins, it has an amazing property - it prevents the appearance of ulcerative lesions on the walls of the stomach and duodenum. The minerals contained in sauerkraut make it practically the record holder among similar products.
It contains: iron, potassium, iodine, calcium, magnesium, manganese, sodium, phosphorus, chlorine, cobalt, fluorine, silicon, arsenic, boron, copper, zinc, sulfur, selenium, etc.
And if you consider that there are only 27 calories in 100 g of the product, then this is an ideal food product for those who are struggling with extra pounds.
And this cabbage also contains beets, and garlic, and peppers, and celery ... It's just a vitamin bomb!
Ingredients:
White cabbage - 3 kg
Beets - 1.5 kg
Hot red pepper - 3 pieces
Garlic (heads) - 2 pieces
Petiolate celery - 2 bunch.
Salt (with top, about 120-130g) - 3 tbsp l.
Water (approximately) - 2 L

Let's start by choosing vegetables. It is important. The cabbage should be small. You can use a large one, but it will crumble, and the charm of this pickle is in pieces.
The beets should be bright and sweet, and should be well colored. From greens - ONLY celery! Don't add anything extra at least the first time.

Now the brine. It must be cold, so we will prepare it in advance. Boil water in a saucepan and dissolve salt in it. It should taste more salty than sea water. I used sea salt, you can use any. Cool completely. The amount of salt is written as starting. Most likely, then you will have to add it to the pickle itself: the cabbage quickly takes up the salt.

Cut the cabbage into medium-sized slices together with the stump.
I cut the small heads of cabbage in half, and then each half into 3 parts. You can cut it even larger, but the cabbage should be well painted over, and in large pieces it is more difficult

Cut the beets into thin slices. I do it on a grater.
Peel the garlic, cut the slices into 2 or more pieces. This will give it more flavor. Pepper and cut into rings. For the first time, residents of Russia, not the Caucasus, can add less pepper, you never know ...
We take a deep container for pickles, I take cans and a large saucepan. We lay out our blanks in layers: some beets on the bottom, cabbage, beets, sprinkle with garlic, pepper rings, put celery crumpled in our hands (a couple of twigs) ...
Georgian cabbage - vitamin bomb

So we fill the entire pan. Top - beets.
Fill with cold brine to cover. We close the lid and forget about three days. If possible. I guarantee the constant opening of the lid and dipping fingers in the brine. By the way, since you dunk your fingers anyway ... The solution will become less salty. Sprinkle some salt straight on top of the brine and stir with your finger. Cabbage is just standing in the kitchen.
Cabbage is almost 5 days old. The brightest brine! You can already try. And at the same time - put it in the refrigerator. Everything is tasty - cabbage, and beets, and peppers, and garlic ... Such slow salting contributes to the perfect mixing of different tastes. Bon appetit!

Sauerkraut with raisins is not only tasty, but also a very healthy dish. And all because sauerkraut, obtained by its fermentation, contains a large amount of nutrients that are so necessary for a person. This is a number of vitamins - A, B1, B2, B3, B6, C, K, P, U, minerals and amino acids.

Sauerkraut helps with various types of stress and is useful for boosting immunity. In addition, this cabbage has a rejuvenating effect.

It is simply unacceptable not to cook this healthy dish. And to make the cabbage tasty, spicy, you should cook it with raisins. A step-by-step recipe for making sauerkraut with raisins is described below.

Ingredients:

white cabbage - 1 kg;
pitted raisins - 3 tbsp l .;
medium carrots - 2 pcs.;
medium apples - 2 pcs.;
salt - 1 tbsp. l .;
allspice - 7-8 pcs.;
bay leaf - 5-8 pcs.

Method for preparing sauerkraut with raisins

Remove the top layer of the cabbage leaf, and then rinse all the cabbage under running water. Chop the clean cabbage. Important! When working with cabbage, make sure that no wrinkled leaves get into the bowl where you put the shredded vegetable, because the taste may eventually be spoiled. Put chopped cabbage in a bowl or saucepan, salt, mix well. Then remember the cabbage with your hands so that it sips the juice a little.
Peel the carrots, rinse and grate on a coarse grater.
Soak the raisins in warm water for half an hour. Then take it out and rinse it again under running water.
Peel the apples, cut in half and remove the core. Then grate them on a coarse grater.
Now mix all the prepared ingredients, add allspice and bay leaf. Place everything in an enamel pot, bucket, or jar. Top with cabbage leaves.
Place the finished cabbage under oppression for 4 days. Under oppression, she will begin to secrete cabbage juice, which will subsequently completely cover her. It is necessary to put under oppression so that the cabbage is well fermented. Important! Periodically, foam will form on top of the workpiece, which must be removed with a spoon. Also during fermentation of cabbage gases are formed. You can get rid of them by piercing with a long fork or stick in several places in a saucepan or jar.
After 4 days, when the fermentation of the cabbage is over, transfer it to the refrigerator and leave there for another week and a half.
After the specified time has elapsed, the sauerkraut with raisins is ready.

Serve this dish by sprinkling finely chopped herbs on top, adding onions to the salad and seasoning everything with fragrant sunflower oil. Bon Appetit.

Once I salted cabbage. It was a long time ago. We then lived in Surgut. Vegetables were brought to the city by barges in the fall, there was no fresh cabbage in stores in winter, and it was in the fall that everyone was in a hurry to make all kinds of preparations from vegetables for the long and cold northern winter. I prepared the blanks too. The cabbage has already been fermented according to several recipes, and I still have two or three weighty tight heads of cabbage. I thought a little, what else to make from this cabbage? I looked at what else I had from the supplies with which I could pickle cabbage and pickled it according to a new recipe I had invented. But on what, I'll tell you now.

I cut the cabbage into medium-sized strips, and did the same with the carrots. Then she put the cabbage in a large bowl and rubbed the cabbage well with salt. I always put salt to taste. About a handful of salt on a large cabbage fork.
Then I cut large green apples into quarters, removing the core, added 400 grams of sabza - dried white grapes without seeds and carrots to them. I added all this to the cabbage, mixed it well and put it tightly in an enamel bucket, covered it with a clean cloth, put a wooden circle on top and put a three-liter jar of water as oppression. You cannot fill the dishes with cabbage to the top, you need to leave room for the juice that appears on the surface of the cabbage. Just like ordinary sauerkraut, it must be pierced with a clean wooden stick to release the gas. After three or four days, my new recipe cabbage was ready.

I brought it to work and treated my coworkers at lunchtime. At that time, we did not have a canteen at work, and we dined on what could be quickly prepared at work and what everyone brought with them from home. Most often we cooked potatoes at work. So my cabbage came in handy with boiled potatoes. The premiere took place with a bang!
I was so often asked to bring this particular cabbage that one bucket of cabbage was enough for our company for a very short time.
Since then, I have deliberately salted such cabbage every autumn in much larger quantities. Of course, such cabbage is not suitable for cooking cabbage soup, but as a salad, and even with fragrant sunflower oil from the Kuban, it is very good! After all, apples and raisins give a unique aroma and a sour-sweet taste, so common in our diet, cabbage ...

Reviews

When I sauerkraut, I definitely put a row of sour Antonovka on the bottom of the container, from which I first cut out the heart. And in the container-emptiness formed in each apple, I pour half a teaspoon of sugar. And what wonderful soaked apples are obtained when all the cabbage is eaten and finally you get to the very bottom! Next time you will have to try instead of sugar to put white raisins in the apples.

Igor, a small addition to your recipe - put a little washed and boiled rye straw on the bottom of the dish, sprinkle it with a little rye flour. This will make the apples even tastier! Sincerely,

:) I have problems with straw, because the region is not grain-sowing. But a piece of rye nigella, wrapped in a wrapper leaf, is always present at the bottom of the dish. You can't do without it, because this piece is a kind of leaven.

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Cabbage is a vegetable that maintains vigor and a cheerful, calm mood.

In Russia, cabbage has been treated with love and respect for a long time. Cabbage is good in any version, but instant pickled cabbage, of course, is beyond any competition. Almost everyone loves her - spicy and crispy or tender and juicy.

Instant pickled cabbage is a welcome guest on any table. It is a great addition to meat, fish, and many other dishes. You can pickle any kind of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. Redhead is tougher, but when pickled correctly, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.

Marinating, in contrast to fermentation, allows you to get a quick result. As a rule, for pickled cabbage, a marinade is first prepared, with which finely chopped or chopped cabbage, as well as its accompanying ingredients, are poured. Instant pickled cabbage retains all its beneficial properties and does not lose vitamins. And recipes for quick pickling of cabbage - apparently invisible! Here are just a few of the countless numbers that we are pleased to offer you.

Pickled cabbage "Fast"

Ingredients:
1.5-2 kg of white cabbage,
1 carrot,
2-3 cloves of garlic
1 liter of water
200 ml of vegetable oil,
200 ml of table vinegar,
3 tbsp with a pile of salt,
8 tbsp Sahara,
5 bay leaves.

Preparation:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel, chop and mix the garlic with the carrots. Place the prepared vegetables in a saucepan in layers, alternating between cabbage and carrots and garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and bring to a boil. Pour the resulting marinade over the cabbage, put oppression on top. After 2-3 hours, the cabbage is ready, you can eat it.

Pickled cabbage with raisins "Immediately to the table"

Ingredients:
1 medium head of cabbage
3 carrots,
2 onions
1 head of garlic
100 g of washed raisins
1 tbsp salt,
500 ml of water,
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.

Preparation:
Chop the cabbage finely, sprinkle with salt and rub with your hands until juice is released. Peel and wash the rest of the vegetables. Grate the carrots on a coarse grater, finely grate the onion, pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and stir. Prepare the marinade: add sugar to boiling water, add vegetable oil and bring to a boil again. Add vinegar, stir and pour into cabbage in small portions. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.

Pickled cabbage "Plus two carrots"

Ingredients:
3 kg of cabbage,
2 carrots,
1 head of garlic.
For the marinade (for 1 liter of water):
1 stack Sahara,
2 tbsp salt,
½ stack. vegetable oil
¾ stack. table vinegar
2-3 bay leaves.

Preparation:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each garlic clove. Put everything in a saucepan, cover with hot marinade and place under oppression. When everything is cool, release the oppression and store the finished cabbage in the refrigerator.

Pickled cabbage with carrots and bell peppers

Ingredients:
1 kg of white cabbage,
1 carrot,
1 bell pepper
10 black peppercorns,
2 bay leaves
1 tbsp salt,
2 tbsp Sahara,
5 tbsp 6% vinegar
¼ stack. vegetable oil,
½ stack. water.

Preparation:
Finely chop the cabbage, carrots and peppers into strips. Stir the vegetables, add the peppercorns, bay leaves, place in a jar or saucepan and pour over the boiling marinade. If you decide to cook cabbage in the evening, leave it at room temperature overnight, put it in the refrigerator in the morning and the cabbage will be ready for dinner.

Cabbage marinated with onions

Ingredients:
2 kg of white cabbage,
3 onions,
black peppercorns,
Bay leaf.
For the marinade:
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
1 incomplete stack. 6% vinegar.

Preparation:
Chop the cabbage thinly, cut the onion into thin (almost transparent) half rings. Place vegetables in a jar or saucepan (pepper and bay leaf on the bottom) and cover with marinade. To prepare the marinade, boil water along with salt and sugar, gently add vinegar. The cabbage will be ready the very next day.

Cabbage with turmeric "Solnechnaya"

Ingredients:
1 head of white cabbage,
1 carrot,
1 tsp turmeric,
3 cloves of garlic
1 tbsp salt,
½ stack. water,
½ stack. Sahara,
½ stack. vegetable oil,
½ stack. 6% vinegar.

Preparation:
Chop the cabbage. Chop the garlic and grate the carrots. Put everything in a saucepan, sprinkle with turmeric and stir. For the marinade, boil water with vinegar, oil, sugar and salt. Fill the cabbage with the still hot marinade and set the oppression. In a day, the beautiful "sunny" cabbage will be ready.

Pickled cabbage with beets and garlic

Ingredients:
3 kg of white cabbage,
1 beet
1 carrot,
7 cloves of garlic.
For the marinade (for 1 liter of water):
1 stack table 6% vinegar (slightly less),
½ stack. vegetable oil,
1 stack Sahara,
2 tbsp with a pile of salt,
black peppercorns - to taste.

Preparation:
Chop the cabbage coarsely or chop into squares. Cut the beets and carrots into slices. Put the cabbage in a saucepan that is suitable for the size, sprinkling with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour over the cabbage. Then cover the cabbage with a plate and set the oppression. When the cabbage has cooled down, put it in the refrigerator for a couple of days, although the next day it will be ready to eat.

Horseradish cabbage

Ingredients:
2 kg of white or red cabbage,
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g of garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (for 1 liter of water):
20 g salt
20 g sugar
1 cup 6% vinegar

Preparation:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips, mince the horseradish root. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour marinade over everything, and in a few days the wonderful pickled cabbage with horseradish will be ready.

Pickled cabbage with pepper and lemon

Ingredients:
3 kg of cabbage,
1 kg of sweet pepper
1 lemon.
For the marinade (for 1 liter of water):
½ stack. honey,
2 tsp salt.

Preparation:
Cut the cabbage into strips, bell peppers into thin strips, lemon into slices. Put prepared vegetables and lemon slices in clean jars, pour boiling brine. Cover the jars with plastic lids on top and put them in a cold place for a day.

Pickled cabbage "Provencal"

Ingredients:
1 kg of white cabbage,
2 carrots,
500 g of grapes,
300 g apples.
For the marinade:
1 liter of water
1 tbsp salt,
70 g sugar
100 ml of vegetable oil
½ stack. 5% vinegar
Bay leaf,
ground cinnamon
black and allspice peas.

Preparation:
For the marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then add vinegar and oil. Chop the cabbage and carrots, add the apples, grapes, cut into slices, mix everything. Place the mixture tightly in a bowl and cover with the marinade. Soak the cabbage for a day at room temperature, then in the cold for a day.

Quick pickled red cabbage

Ingredients:
1.5 kg of red cabbage,
1 carrot,
2-3 cloves of garlic,
1 tbsp salt.
For the marinade (for 500 ml of water):
2 tbsp Sahara,
1 tbsp coriander seeds,
½ tbsp cumin,
½ tbsp peppercorns
150 ml apple cider vinegar
Bay leaf.

Preparation:
Chop the cabbage finely, chop the garlic, grate the carrots on a coarse grater, put in a saucepan and mix the vegetables with salt. There is no need to grind to form juice, since the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaves, coriander, cumin and black peppercorns, let the marinade simmer with spices for 2-3 minutes, then pour in the apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade through a sieve to filter the spices. Let cool, then cover and refrigerate. After 4 hours, the cabbage will be ready.

Pickled cabbage with cranberries

Ingredients:
2 kg of white cabbage,
400 g carrots
350 g of cranberries.
For the marinade:
1 liter of water
50 g salt
100 g honey
100 ml 6% apple cider vinegar.

Preparation:
Sort the cranberries thoroughly and wash them well. Chop the cabbage and grate the carrots and mix in a bowl with the chopped cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over the vegetables with the cranberries. Cover the pickled cabbage with a plate on top, on which you set the oppression, and leave in this form in a cool place for 2-3 days. Store the finished cabbage in the refrigerator.

"Sharp"

Ingredients:
2 small heads of cabbage,
1 small beet
3 cloves of garlic
½ pod of dry hot pepper,
1 liter of water
200 g sugar
5 tbsp vegetable oil,
3 tbsp salt without top,
1 stack 6% vinegar
2-3 bay leaves,
5-6 peas of allspice.

Preparation:
Remove the top leaves from the cabbage, cut the heads of cabbage into four parts, cut the stumps, then cut into squares. Chop the garlic finely. Put chopped cabbage into a clean 3-liter jar, adding garlic from time to time. Tamp the cabbage in the jar from time to time (the cabbage should be up to the shoulders of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot peppers, peeled and diced beets, bay leaves, allspice. Put the saucepan on the fire, bring the marinade to a boil, then reduce the heat and simmer for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour the hot marinade over the cabbage and leave on the table to cool. Close the chilled jar of cabbage with a lid and send to the refrigerator. After 12 hours, the cabbage will be ready.

Cauliflower "Fragrant"

Ingredients:
1.5 kg of cauliflower,
2 large bell peppers
2 carrots,
4 cloves of garlic
1 bunch of parsley
salt, pepper, bay leaf - to taste.
For the marinade:
1 liter of water
3 tbsp Sahara,
2 tbsp with a pile of salt,
3 tbsp 9% vinegar
⅔ stack. vegetable oil.

Preparation:
Cut the pepper into strips, grate the carrots on a coarse grater, and disassemble the cauliflower into small inflorescences. Dissolve the salt in water and bring the solution to a boil. Put the cauliflower in this brine and let it sit in it for about 10 minutes under a closed lid, but do not cook. Then remove the inflorescences, strain the brine and leave for the preparation of the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix the vegetables and place in a jar, add parsley and garlic cloves there, cover with marinade and close the lid. Wrap the jar in a woolen blanket or cotton blanket and let it sit warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.

Pickled Brussels sprouts

Ingredients:
1 kg of Brussels sprouts
2 onions
6 bay leaves
3 stacks 9% vinegar
3 stacks water,
2 tbsp Sahara,
2.5 tsp salt.

Preparation:
Rinse Brussels sprouts, peel off old leaves, put in a saucepan, cover with water, cover and put on fire. Cook for 2 minutes, then quickly transfer to ice water. After a while, drain the water, and put the cabbage in jars, adding bay leaves to each. Chop the onion finely and add it to the jars of cabbage. Then pour vinegar and water into a saucepan, add sugar, salt, stir and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into the jars, leaving some space. Close the jars tightly with lids, let them cool and refrigerate for a day.

Pickled cabbage "Tasty Duet"

Ingredients:
300 g broccoli cabbage,
1 forks cauliflower
1 carrot,
6 cloves of garlic
1.5 l of water,
8 tbsp Sahara,
4 tablespoons salt,
5-6 bay leaves,
1 stack 9% vinegar
10 black peppercorns,
1 stack vegetable oil.

Preparation:
Heat water to a boil, add salt and sugar, add vegetable oil and vinegar. Add black peppercorns and bay leaves and bring to a boil. Wash broccoli and cauliflower and disassemble them into inflorescences. Cut the washed and peeled carrots into slices and the garlic into slices. Mix all prepared vegetables and put in a bowl for pickling, cover with hot marinade, then cool and leave for a day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Quick pickled cabbage is the most varied. It is low-calorie, cheap, incredibly tasty and crunchy. When pickling, all the beneficial properties of cabbage are preserved.

Cabbage is very popular in Russia. It contains vitamins, organic acids, trace elements and macronutrients.

Pickled cabbage is good with carrots, bell peppers, apples or beets, mushrooms, garlic or horseradish, and many other ingredients.

Various spices make the cabbage flavorful. Add not only different peppers, lavrushka, but also cloves, turmeric, coriander, celery.

An unusually tasty marinade gives the cabbage a sweet-sour taste and spice.

For quick pickling, it is best to fill the cabbage with the marinade while still hot. Cabbage is finely chopped or cut into pieces. At the same time, its taste remains excellent regardless of the cut.

When cooking pickled cabbage, vegetables should not be placed in aluminum dishes. You can store cabbage in the refrigerator for a long time. All useful properties are preserved. It gets even tastier over time as it gets soaked in the marinade.

Consider quick pickled cabbage recipes.

How to Make Quick Pickled Kale - 15 Varieties

The appearance of the cabbage is beautiful and appetizing. It is an excellent appetizer and an excellent ingredient in numerous salads.

Ingredients:

Cabbage - 1.5 kg.
Garlic - 2 teeth
Carrots - 1 pc.
Growing oil, vinegar 9% - 150 ml each
Water - 1 l
Salt - 2.5 tablespoons
Sugar - 6 tbsp. l.
Lavrushka - 4 liters.

Preparation:

Cut the cabbage into pieces, rub the carrots, chop the garlic finely.

Combine carrots and garlic. Place the prepared vegetables in a saucepan, alternating layers of carrots with garlic and cabbage.

Prepare the marinade: pour some water into a saucepan, when it starts to boil, put salt, sugar, laurel leaves in it, pour vinegar and oil.

Pour the cabbage with the still hot marinade, put a plate on top under the oppression and stand for three hours. Before serving, you can garnish cabbage with chopped herbs.

Cabbage has a pleasant taste without the usual bitterness; it becomes pickled sweet and sour. Many people like pickled onions and the pickle itself.

Ingredients:

Brussels sprouts - 1 kg
Sugar - 2 tablespoons
Vinegar 6% - 2 tbsp
Onions - 2 pcs.
Salt - 2.5 tsp
Lavrushka - 6 liters.
Water - 3 tbsp.

Preparation:

Rinse the cabbage, removing the leaves, put in a saucepan, fill with water and boil the cabbage for 1 - 2 minutes.

Then place the cabbage in very cold water for a few minutes and drain. Arrange the cabbage tightly in jars, add bay leaves and onions to each.

To prepare the marinade, add sugar, salt, vinegar to the water. Mix everything and boil for a few minutes.

Cover the jars with lids, cool, put in the refrigerator and stand for 24 hours.

Prepare yourself and your children delicious sweet and sour cabbage in a marinade in just 2 hours. This is a very simple recipe and can be eaten immediately after preparation.

Ingredients:

Cabbage - 2 kg
Water - 1 l
Salt - 2 tablespoons
Carrots - 2 pcs.
Sugar - 200 g
Vinegar 9% - 125 ml
Grows up. oil - 170 ml
Garlic - 1 head

Preparation:

First, chop the cabbage. Then grate the carrots.

Remember with your hands the cabbage along with the carrots and put 5 liters in a saucepan.

To prepare the marinade, take a saucepan, pour in 1 liter of water and boil, add sugar, salt, oil, add garlic crushed in a crusher, vinegar.

Bring the marinade to a simmer and pour over the cabbage.

Place a plate on top under the oppression.

When the cabbage is soaked and cooled, you need to put it in the refrigerator and you can start eating.

Pickled cabbage contains many vitamins. Broccoli is a treasure trove of various nutrients.

Ingredients:

Color cabbage and broccoli - 500 g each
Carrots - 1 pc.
Vinegar 9% - 1 tbsp
Garlic - 6 teeth
Sugar - 8 tablespoons
The oil grows. - 1 tbsp.
Salt - 4 tablespoons
Water -1.5 l
Lavrushka - 6 liters.
Pepper-peas - 10 mountains.

Preparation:

Divide the cabbage into separate inflorescences, cut the carrot into slices, garlic into thin slices.

Arrange the prepared vegetables in jars.

Marinade: add salt and sugar, laurel leaf, pepper, oil to boiling water, at the end vinegar. Boil the marinade for about two minutes.

Pour hot marinade into jars. After cooling, place the jars in the refrigerator for a day. The cabbage will not only be crispy, but also soaked in delicious marinade.

Raisins add sweetness to cabbage, marinade gives sour taste Garlic gives some pungency.

Ingredients:

Raisins - 100 g
Sugar - 1 tbsp.
Cabbage - 1 kg
Water - 500 ml
Onions and carrots - 2 pcs.
Garlic - 1 head.
Salt - 1 tablespoon
The oil grows. - 1 tbsp.
Vinegar 6% - 100 ml

Preparation:

Chop the cabbage and sprinkle well with salt, rub until juiced with your hands.

Grate the carrots, and just chop the onion and garlic. Add vegetables and raisins to the cabbage.

Boil some water and put sugar in it, add oil and bring to a boil. After adding the vinegar, pour the marinade into the cabbage.

Mix the mixture thoroughly. Crispy, low-calorie cabbage ready to eat.

Crispy cabbage marinated according to a simple recipe and cooked in 5 minutes. It is not difficult to prepare this cabbage, it is done in a matter of minutes, and you can start eating it the very next day.

Ingredients:

Cabbage - 2.5 kg
Sugar - 0.5 tbsp.
Vinegar 9% - 0.5 tbsp
Carrots - 2 pcs.
Salt - 2 tablespoons
Garlic - 4 teeth
Vegetable oil - 0.5 tbsp.
Water - 1 l
Spices: lavrushka, black peppercorns and fragrant, cloves

Preparation:

Chop the cabbage.

Pour the marinade water into a saucepan, then add salt, sugar, spices and oil - boil and add more vinegar.

Put the chopped cabbage into a saucepan and remember well with your hands.

Add crushed garlic and grated carrots to the cabbage.

Pour the cabbage with hot marinade, top under oppression. Put it on the windowsill at night, and in the morning you can start eating it.

The cabbage is crispy and juicy. Various spices give the cabbage an extraordinary aroma.

Red cabbage itself is harsh, but when pickled it becomes soft and tender.

Ingredients:

Cabbage (red cabbage) - 1.5 kg
Water - ½ l
Salt - 1 tablespoon
Carrots - 1 pc.
Garlic - 3 teeth.
Sugar - 2 tablespoons
Caraway, pepper - peas - 1⁄2 tablespoon each
Coriander - 1 tablespoon, lavrushka - 3 liters.
Vinegar (apple cider) - 150 ml

Preparation:

Finely chop the cabbage and carrots, press the garlic.

Place vegetables in a saucepan, stir in salt.

Marinade: boil some water, then add sugar, lavrushka, spices. Boil the marinade for three minutes, add more vinegar. Then fill them with vegetables.

Pour the marinade using a strainer. The spices must be removed from the marinade.

After cooling, place the pickled cabbage in a cold place. Cabbage can be used even after four hours.

Pickled cabbage "Spicy" for spicy food lovers

Dry hot pepper gives the cabbage pungency, the aroma is allspice. Beets will give cabbage a beautiful color, marinade - a pleasant sourness.

Ingredients:

Cabbage - 3 kg
The oil grows. - 6 tbsp.
Beets - 1 pc.
Water -1 l
Garlic - 3 teeth.
Sugar - 200 g
Vinegar 6% - 1 tbsp
Salt - 3 tablespoons
Hot dry pepper - 1⁄2 pod
Allspice - 5-6 peas., Lavrushka - 3 liters.

Preparation:

Cut the cabbage and beets into small cubes, chop the garlic and hot peppers.

Shift the cabbage into a three-liter jar by tamping it, adding garlic.

Heat the marinade water in a saucepan, add pepper, salt, sugar, butter, beets. Place laurel leaf, sweet peppercorns. Boil for 4 - 5 minutes over low heat.

Remove the lavrushka, pour vinegar into the marinade and pour over the cabbage. After cooling, place the cabbage in the refrigerator for 12 hours.

Cabbage "Provencal" with sweet pepper - very tasty!

Try an easy recipe for crispy and very flavorful kale. This recipe will definitely add to your collection of your favorites, or maybe you will cook cabbage in the future only according to this recipe.

Ingredients:

Cabbage - 3 kg
Water - 1 l
Sugar - 1 tbsp.
Vinegar 6% - 0.5 tbsp
Sweet pepper, carrots - 2 pcs.
Grows up. oil - 1 tbsp.
Salt - 2 tablespoons
Cumin - 5-10 g
Garlic - 5 teeth

Preparation:

Boil some water for the marinade, add sugar and salt, oil to it and boil again, pour in the vinegar and leave to brew a little.

Chop the cabbage, add grated carrots and chopped peppers, crushed garlic, sprinkle with caraway seeds and remember with your hands.

During the cold winter season, you can use stale bell peppers while frozen in the freezer.

Transfer the cabbage to a large saucepan in portions, tamping each layer and pouring marinade over it, oppression on top and leave overnight at room temperature.

The next day, she can already start eating. Store the cabbage further in a cool place.

Pickled cabbage with lemon and honey - quick and without vinegar

When preparing the marinade, honey was used instead of sugar. Thanks to honey, cabbage is especially healthy and tasty. Pepper gives a peculiar taste and decorates cabbage.

Ingredients:

Cabbage - 1.5 kg
Water - 500 ml
Honey - 1/4 tbsp.
Bulgarian pepper - 500 g
Lemon - half
Salt - 2 tsp

Preparation:

Chop the pepper and cabbage, cut the lemon into slices. Place vegetables and lemon in jars.

For the marinade, boil some water with honey and salt, then pour the marinade over the vegetables with lemon.

Put the jars of cabbage in the refrigerator. In a day, pickled cabbage without vinegar will be ready.

Cabbage with a pleasant taste of sweet pepper and marinade, moderately sweet - sour taste.

Ingredients:

Cabbage - 1 kg
Water - 1⁄2 tbsp.
Sugar - 2 tablespoons
Vinegar 6% - 1⁄4 tbsp
The oil grows. - 5 tbsp.
Carrots and sweet peppers - 1 pc.
Black. pepper - 10 peas.
Salt - 1 tablespoon
Lavrushka - 2 liters.

Preparation:

Chop peppers, cabbage and carrots, add spices and place in jars.

Marinade: boil water with salt, sugar, laurel leaves, pepper and vegetable oil for two to three minutes. Add more vinegar.

Pour the hot marinade over the cabbage. After cooling, place the cabbage in a cool place overnight. It will taste better.

Pickled cabbage is a great salad for every day!

Make yourself a delicious instant pickled cabbage salad with carrots and peppers. Cooking takes only a few minutes, and you can eat this salad after 12 hours.

Ingredients:

Cabbage - 1 kg
Carrots and pepper - 1 pc.
Sugar - 7 tablespoons
Water - 500 ml
Vinegar 9% - 6 tablespoons
Salt - 1 tablespoon
The oil grows. - 80 ml

Preparation:

Boil some water in a saucepan, then add sugar, salt and pour in oil and vinegar.

Rub the carrots, chop the pepper, chop the cabbage.

Put all the vegetables in a bowl and remember well with your hands.

Divide the salad into small jars and cover with the marinade.

Close the jars with the salad with plastic lids and refrigerate - after 12 hours the salad is ready for use.

The salad turns out to be very tasty and beautiful, even on top it can be beautifully decorated with fresh parsley or green onions.

The cabbage is crispy, sweet and sour, aromatic, very healthy.

You don't need to use onions and bell peppers. Cranberries can be substituted with apples, lingonberries, plums, or grapes. Choose according to your taste!

Ingredients:

Cabbage - 1 kg
Cloves - 2 pcs., Lavrushka
Cranberries - 1 handful
Water - 2 tbsp.
Bulgarian pepper. - 1 PC.
Carrot - 2 pcs.
Sugar - 100 g
Bulb
Garlic - 5 teeth
Vinegar 6% - 120 ml
The oil grows. - 100 g
Salt - 1 tablespoon
Black pepper and fragrant. - 5 peas each.

Preparation:

Chop the cabbage and transfer to a saucepan or bowl. Squeeze it a little with your hands - it will become a little softer.

Chop the carrots and peppers into strips, chop the onion into rings, finely chop the garlic. Add the vegetables to the cabbage, add the cranberries and stir the mixture.

In a saucepan, boil water with salt, sugar, spices, add more oil - 2 minutes. Then pour in the vinegar.

Fill the cabbage with the prepared marinade. Place the weight over the marinade layer of cabbage. Cabbage should be pickled for eight hours. Transfer it to jars and chill in the refrigerator.

You can serve it with potatoes, meat, fish and as a snack.

Cabbage can be spicy to varying degrees due to the presence of bitter peppers. It is fragrant and piquant due to the green celery. You can use a variety of vegetable oils with beets: sunflower, peanut, sesame, walnut.

Ingredients:

Cabbage - 2 kg
Salt - 2 tablespoons
Beets - 1 pc.
Water - 1 l
Garlic - 1 head.
Celery (greens) - 100 g
Sugar - 1 tbsp.
Rust oil - 1⁄2 tbsp.
Hot pepper - 1 pc.
Vinegar 9% - 1 tbsp

Preparation:

Chop beets and cabbage, bitter peppers into rings, garlic cloves into thin slices.

Bitter pepper is a very hot spice. You can use only the pulp of the pepper, removing all the seeds. If you cut the pepper into rings, then the cabbage will be more spicy.

Wash the celery, pat dry, but do not cut.

In the absence of greenery, you can use its root - cut it into small cubes. It can be used for vinaigrette or carrot salads.

Put cabbage, beetroot, garlic, celery in layers in a jar, tamping thoroughly. Place 2-3 pepper rings on each layer.

Boil some water with sugar, salt, butter for the marinade - then pour the cabbage.

Close the jar with a lid and marinate the cabbage for 24 hours.

Try to make pickled cabbage with honey, it tastes delicious and you can start eating it after 3 hours of pickling.

Ingredients:

Carrots - 250 g
Cabbage - 1 kg
Garlic - 4 teeth
Vegetable oil - 50 ml
Water - 500 ml
Vinegar 9% - 50 ml
Honey - 2 tablespoons
Salt - 1 tablespoon

Preparation:

Chop the cabbage, grate the carrots, chop the garlic.

Then put all vegetables in a saucepan and stir gently.

Pour some water into a saucepan, put it on the stove, add salt.

When the water boils, add oil and turn off the stove, immediately add vinegar and honey.

If you do not have honey or do not like it, then honey can be easily replaced with 3-4 tablespoons. Sahara.

Then pour the cabbage with hot marinade, put oppression on top.

Let the cabbage stand at room temperature for 3-4 hours, after which you can eat it immediately.

This recipe is best kept in the refrigerator in a glass jar. Cabbage acquires its most harmonious taste after 7 hours of storage in the refrigerator. The finished product is best consumed within two weeks.