Spicy cabbage with garlic for the winter. Spicy cabbage in large chunks of instant

13.02.2021

We all love cabbage. And I think there is a reason. After all, there are so many useful qualities that it makes no sense to list them. Since everyone has known about this for a long time. But usually we stew it or cook cabbage soup from it. Also for the winter or. But today I would like to pay attention to recipes in which it will be beautiful, tasty and spicy.

Of course, there are so many recipes that every housewife probably has her own favorite. But take a closer look: is there any in Georgian among them? If so, then not all. But nothing, you can always fix this situation by adding another one to cookbook... And I will help you with this.

Prepare a lot of white forks in advance. Also stock up on hot peppers or ground red. And forward. Just keep in mind that you always customize the sharpness for yourself. Maybe the proportions that I will indicate to you will be too small, or vice versa - too much. It's all about your taste. Now roll up our sleeves and go!

This method makes a great snack. The most important thing is that you can eat it after 3 - 4 days. If you leave it to marinate a little longer, then it will be even tastier. And from the photo below you can see what a beautiful color it is!

Ingredients:

White cabbage - 3 kg.;
Beets - 1.5 kg.;
Garlic - 2 heads;
Bitter pepper - 3 pcs.;
Water - 1 l.;
Salt - 2.5 tbsp l.

Preparation:

1. First, prepare the brine. V warm water dissolve the salt. We set aside for now.

In the recipe, the amount of salt is indicated for 1 liter of water, but we need 2 to 3 times more.

2. Next, we deal with cabbage. Remove the top leaves from the head. They are usually usually unsightly in appearance. Since it is a little dirty and scratched. Therefore, we just throw them away. Then we cut the forks in half and divide each part into 3 - 6 more pieces, depending on the size of the cabbage.

3. Then we clean the beets. It needs to be cut into circles about 3 mm thick. And peeled garlic into large pieces. We also grind the bitter pepper into rings along with the seeds.

If you do not want the cabbage to turn out to be very spicy, then remove the seeds from the pepper. It is in them that all the severity is.

4. Now in any container (saucepan, plastic bucket, bowl) lay vegetables in layers: beets, cabbage, beets, celery, pepper, garlic. So we repeat to the end. But the beets must complete the layers.

5. Fill with cold brine to the very top and leave to salt at room temperature for 3 - 5 days. Then we transfer it to jars along with the liquid and store it in a cold place.

Such delicious cabbage want to eat right away. Therefore, it is not stored for a long time. And when it ends, then I do more.

Instant Korean cabbage in large pieces

I just love this recipe. It makes such a wonderful appetizer that it goes well with any dish. She prepares pretty quickly. This means that on the same day you will be able to eat it. Therefore, having prepared it during the day, you can serve it on the table in the evening.

Ingredients:

White cabbage - 2 kg.;
Carrots - 2 pcs.;
Garlic - 1 head;
Turmeric - 1 tsp;
Seasoning for korean carrots- 15 gr.;
Ground red pepper - 1 tsp;
Vegetable oil - 200 ml.;
Vinegar 9% - 150 ml.;
Water - 1 l.;
Salt - 2 tbsp. l .;
Sugar - 200 gr.

Preparation:

1. Cabbage can be cut into leaves and cut each into large 3 x 3 cm squares. But this is quite time consuming. Therefore, we divide the head of cabbage in half and cut each part into pieces. And only now we divide these parts into leaves.

2. Peel and grate the carrots for Korean carrots. If not, then use a coarse grater or cut into strips with a knife.

3. Put in layers: cabbage, carrots. So until the vegetables run out. And pour everything with boiling water.

With this processing, vegetables will noticeably decrease in size and will be softer.

4. Prepare the marinade. To do this, pour water into another pan and add salt and sugar. Bring to a boil. Then pour in the vinegar and boil again.

5. Pour into the pan vegetable oil and add turmeric. Mix and heat.

6. Drain the water from the vegetables. Add seasoning and pepper, mix well. Then add the warmed turmeric oil. She will give our salad a beautiful color.

7. By the way, we forgot about garlic. We clean it and chop it finely. Add to the same place and stir everything again.

8. Now pour the marinade. It should completely cover the cabbage. Cover the pan with a lid and let cool. Then put it in the refrigerator for 6 hours.

Mmm, what a smell! Already drooling, I'm afraid she will not stand this time. Let's move on to the next method.

Pickled cabbage with beets and red peppers - spicy and very tasty

Beets make our white cabbage very beautiful. But that doesn't mean she doesn't add her own flavor. But usually I don't make it sharp. And this time I decided to add a zest - hot red pepper. It turned out so vigorous. We will fill it with hot marinade so that you can eat the very next day. And the cold ones will have to wait two to three times longer.

Ingredients:

White cabbage - 1 fork;
Beets - 1 pc.;
Garlic - 1 head;
Red pepper - 1 tsp;
Bay leaf - 4 pcs.;
Black peppercorns - 1 tsp;
Salt - 2 tbsp. l .;
Sugar - 6 tbsp. l .;
Vinegar 9% - 150 ml.;
Vegetable oil - 1/2 cup;
Water - 1 liter.

Preparation:

1. Cut the cabbage into two halves. And then each into 3 x 3 cm squares. Beets can be chopped into strips or slices, there is no difference. And we also cut the garlic into slices.

2. We put a saucepan on the stove, into which we pour water, oil and vinegar. We also add salt and sugar there. All this needs to be boiled.

3. Put in a container in layers: cabbage, beets, garlic, bay leaf, peppercorns and red.

4. By this time, the brine has been prepared. We fill it with the content to the very top. We put a plate and a load on top. Leave at room temperature for 24 hours.

It is better to store such cabbage later in the refrigerator.

Recipe for spicy Chinese cabbage in Korean for the winter in a jar

Have you ever tasted such yummy? Last year I did it for the first time and did not regret it. This year I'm doing it again. It is stored very well until spring. It turns out to be spicy, which is perfect in the cold season. Ate and immediately warmed up!

Ingredients:

Peking cabbage - 1 kg.;
Garlic - 1 head;
Bitter pepper - 2 pcs.;
Ground coriander - 1/4 tsp;
Water - 2 l.;
Salt - 3 tbsp. l.

Preparation:

1. Remove the damaged upper leaves from the head. We cut it in half, and then each half into 2 - 4 parts. We put it in a saucepan very tightly.

2. Making the pickle. In 1 liter of regular cold water pour salt 2 tbsp. l. Mix and pour into the cabbage. Cover the top with a plate and place the load. we leave in this position for a day.

For 1 kg. cabbage leaves 1 liter of brine.

3. Grind the garlic and hot pepper in a meat grinder or blender. Add coriander and mix everything.

4. We take out the cabbage from the brine. We grease each of its sheets with a mixture and put them in a clean jar.

At this point, it is better to wear gloves so as not to get burned from the pepper.

5.In boiled water add 1 tablespoon of salt and cool. Fill the contents of the jar with cold and close the nylon lid. We put it for storage in the cold.

I hope you enjoyed our recipes. You can try them all and choose the one that suits you best. Just do not forget to definitely prepare a Peking one for the winter. This will be a highlight in your cellar or pantry. I am sure that now you will have something to surprise your guests!

Cabbage contains many vitamins, such as potassium, calcium, phosphorus, sulfur, vitamins U, P, K. But most of all, cabbage is rich in vitamin C. In the summer-autumn period, getting fresh heads of cabbage rich in vitamins is not so difficult than in winter.

In the article we will talk about how to stock up on this valuable product ourselves for the winter and how to pickle cabbage for the winter.
The pickling process does not take away most of the beneficial vitamins from vegetables, thanks to the minimal heat treatment. In addition, pickled cabbage contains less acid than sauerkraut. That has a beneficial effect on the assimilation of this product.
Consider several options for harvesting cabbage for the winter.

This is the most classic version cooking, contains the minimum set of products that can always be found in the kitchen. And when used, it can be cut into various sizes for any dish. We marinate it in a three-liter jar.

Required composition of ingredients:

cabbage - 1 kilogram;
water - 1 l.;
acetic acid (70% solution) - 2 tsp;
salt - 2 tbsp. spoons;
sugar - 2 tbsp. spoons;
vegetable oil - 1 tbsp. spoon.

Pickling cabbage for the winter in jars recipes:

We prepare the vegetable: we free it from spoiled leaves, rinse it well, dry it and cut it into pieces (you choose the size of the pieces yourself, so that it is convenient to fold it tightly into the prepared dish).
We put it in a jar.
Prepare the marinade: pour water into a saucepan, add salt and granulated sugar. After boiling, pour in vinegar, oil. Everything needs to be mixed well so that the oil disperses well throughout the container, set on minimum heat and cook for 3-5 minutes.
Pour the marinade into a jar with our preparations, cork tightly with lids and leave for 3 days in the room to cool and marinate.
After this time, our workpiece can be placed in a cool room (cellar, pantry, refrigerator).

Pickling instant cabbage

This recipe is good in that it takes very little time from the beginning to full cooking, so you can feast on pickled cabbage on the same day. This option is very good for late autumn harvesting, or when there is an instant desire to try marinades.

Ingredients:

young cabbage heads - 2 kilograms;
table salt - 2 tablespoons;
granulated sugar - 3 tablespoons;
acetic acid (9% solution) - 100 milliliters;
7 cloves of garlic;
black peppercorns - 7 peas;
bay leaf - 4-5 leaves;
carrots - 2 pcs;
water - 1 l;
vegetable oil - 150 ml.

Instant pickled cabbage with vinegar:

Wash the vegetables well, dry them, remove spoiled leaves if necessary.
Pour water into a saucepan with the addition of bay leaves, pepper and salt. Then add sugar and bring to a boil. Cook over low heat until salt and sugar dissolve (5-7 minutes).
At the last stage, add acetic acid... Then stir the marinade and remove the saucepan from the stove. Put the brine to cool.
Mix the cabbage with the carrots. Next, add the garlic, passed through a garlic press (if it is not at hand, you can also rub it through a fine grater).
Put all the vegetables well in a jar, pour warm brine into them. Close the lid tightly and leave in the room for 3 hours. And now our product is ready.
Store ready-made in a refrigerator with brine.

Pickled cabbage for the winter is very tasty

For lovers of peppercorn products, you can use the following recipe. The marinated product gets a spicy aftertaste and is well suited as a side dish for main courses, and for spicy lovers it is also a snack.

Required Ingredients:

cabbage - 2.5 kilograms;
garlic - 3 not very large heads;
carrots - 5 pcs. medium size;
1 liter of water.

To prepare the brine you will need:

250 grams of water;
salt - 2 tablespoons;
sugar - 1 tablespoon;
ground hot pepper - 2 tablespoons;
vinegar 70% - 1 tablespoon;
sunflower oil - 1 tablespoon.

Pickled cabbage for the winter in jars recipes:

Cut the washed cabbage into pieces and put in an enamel bowl.
Grate the carrots on a coarse grater.
Chop the garlic.
Mix all the vegetables.
Mix the remaining marinade ingredients and add to the cooked vegetables.
Boil 1 liter of water in a saucepan and pour over the food cooked in the basin. Mix all products well, then leave to infuse for 3 days.
Ready spicy cabbage can be transferred to jars or containers. Keep refrigerated. If there is not enough space in the refrigerator, and there is a risk of spoiling the product in the room, then you can use a simple method of freezing. Fold in plastic bags and send to the freezer. It is undesirable to freeze the entire preparation, because the defrosted product is better suited for borscht, cabbage soup, and various soups.

How to pickle cabbage in jars for the winter with aspirin

Cabbage cooked for the winter according to this recipe turns out to be crispy and snow-white, like just cut from the garden. Such blanks can be stored for a single winter. Also, this recipe will allow you to diversify the classic preparations for the winter and will surprise both guests and your household with a delicate taste.

For a three-liter jar, you will need the following products:

1 kg. fresh white cabbage;
4 medium-sized carrots;
3 tbsp. l. salt;
3 tbsp. tablespoons with a slide of sugar;
3 bay leaves;
black pepper in a pot - 6-8 peas;
3 aspirin tablets;
1 liter of water.

Marinating cabbage in jars for the winter recipes:

We shred the washed and dried cabbage. Carrots are rubbed on a coarse grater, or cut into strips. Everything gets mixed up.
Put 1 spoonful of sugar and salt on the bottom of the jar, put 1 tablet of aspirin (acetylsalicylic acid), bay leaf, pepper on top.
Apply shredded products in dense layers. The first layer - seasoning, has already been put. Then add cabbage with carrots until the middle of the container.
Repeat the seasoning layer. And add vegetables again.
Boil water and pour half into a jar.
Then we continue to spread the cabbage further. When the jar is full to the neck, add salt, granulated sugar and aspirin in the last layer. Place the remaining pepper and spicy leaves on top. Pour boiling water over everything. Cork tightly with a lid.
Cover the jars with a thick towel (or other warm cloth). After complete cooling put ready-made jars in a cool place.

Instant pickled cabbage

This recipe is well suited for such a variety as colored (or broccoli), scalded in brine, the inflorescences absorb the spices, while remaining crisp and snow-white, after the marinade in vinegar. If you use young, not very large heads of cabbage, then neat inflorescences will look very original on the table with any dish.
You can harvest in both liter and other cans. The calculations below are suitable for a 3 liter can.

You will need:

young cauliflower- 1 large head of cabbage;
black peppercorns - 4 pieces;
4 cloves;
4-5 pieces of bay leaves;
one bunch of parsley;
water - one liter;
2 tablespoons of salt;
3 tablespoons of sugar;
1 teaspoon of acetic acid;
10-15 gr. citric acid.

Pickled cabbage recipes are very tasty:

Rinse the vegetables well under the tap and break into flowers.
Pour water into a saucepan and add salt, sugar, citric acid there. And also add cloves and bay leaves, then the prepared inflorescences and bring everything to a boil. Reduce heat and simmer for 5-7 minutes.
Then each inflorescence individually needs to be pulled out and cooled, and the brine must be boiled for another 5 minutes.
Cooking banks. If the workpieces are planned to be stored for a long time, then it is better to sterilize the cans (put a colander on a saucepan with water and turn the cans on it, as soon as the bottom of the can heats up so that it is impossible to touch the hand - the jar is ready; it takes 20 minutes for a liter jar, for three liters for 30 minutes). For quick consumption, the product does not need to be sterilized.
Put pepper on the bottom of the jar, fold the inflorescences. Pour all this with our brine (so that the jar does not crack, hot brine it is better to pour without touching its walls, but straight into the middle).
Add vinegar before rolling up the lids. Just lower it gently on top with a spoon. Turn the jars over and leave to cool.
Delicious cauliflower for the winter is completely ready. After it has been infused for a week, you can taste it, if you could not resist until winter.

In addition to the main vegetable - cabbage, preparations can be diversified with other additives. Bell peppers, mushrooms, large pieces of carrots (you can also experiment with whole fruits), apples, etc. Such preparations look like a salad and can be eaten as a separate dish.

Instant pickled cabbage with bell pepper

Vegetables according to this recipe are best cut into smaller pieces, i.e. Chop the cabbage, and cut the pepper in half rings. Peppers can also be cut longitudinally into strips. Everything is prepared very quickly (from 2 to 3 hours), but it tastes spicy and crispy. Suitable as an appetizer, salad, and as a side dish for main courses.

Ingredients:

cabbage - 1 large head of cabbage;
sweet bell pepper - 6 pieces;
green parsley - 1 bunch;
water - 250 milliliters;
granulated sugar - 100-150 gr.;
salt - 2 tablespoons;
acetic acid (9%) - 100 ml.;
sunflower oil - 60 gr.

Pickled cabbage for the winter under iron lids:

The necessary vegetables should be well washed and dried, and finely chopped after drying. Mix everything in a separate cup or bowl, add parsley. Let it brew a little, and at this time we turn to the preparation of the brine.
Pour water into a saucepan. Salt. Add granulated sugar and boil for a couple of minutes, then pour oil and acetic acid. Mix thoroughly and turn off the stove.
Pour the products with the resulting marinade and let it brew for at least 2 hours.
After the vegetables are infused, the salad can be folded into jars. In unsterilized containers, the product should be kept in the refrigerator. If you sterilize the dishes, they can be taken out to the closet, or placed in the cellar. The crispy salad is ready for winter.

The article provides several options for how to pickle cabbage for the winter. You can choose any of the recipes to your taste. It is very useful to stock up on such marinades for the winter. This is an irreplaceable option to support your immunity, and by spring it is the best way to fight vitamin deficiency.

You may also be interested in recipes, and.

Cabbage is one of the most popular plants growing in our country. This vegetable began to be eaten back in the Middle Ages. But even today, a wide variety of dishes are prepared from cabbage: soups, side dishes, snacks, they are used as a filling in pies, pancakes and other pastries. The traditional Russian dish is sauerkraut... However, there are many more recipes, allowing you to prepare cabbage for the winter. The most popular recipes are spicy cabbage.

Spicy pickled cabbage

To cook spicy pickled cabbage, you will need: 4 heads of garlic, 4 kg, chili peppers - 2 pcs., 4 bell peppers, 4, 5 carrots. For the brine, prepare: 4 liters of water, bay leaf, 25 black peppercorns, 2 tbsp. l vinegar (9%), 8 tbsp. tablespoons of salt and 400 g of sugar.

Use a large, high-rimmed enamel dish for salting. Cut the cabbage into squares. Peel the garlic cloves and cut into thin slices. You do not need to boil beets. Peel and grate. Do the same with the carrots. Hot pepper peel from seeds, cut into small pieces. Bell pepper peel and cut into strips.

Prepare the marinade. Combine all of the indicated ingredients. Bring to a boil and simmer for 7 minutes.

Now you can start pickling directly. Place the vegetables carefully in the cooked saucepan. Each layer of cabbage must be shifted with a layer of carrots, peppers (hot and Bulgarian) and garlic. After that, fill the vegetables with marinade and leave in the room for a day. Stir the contents periodically with a wooden spatula. After a day, spicy cabbage can be put into the refrigerator.

Spicy cabbage in slices for the winter

To prepare spicy food take from cabbage for the winter: 6 kg of cabbage, 8 cloves of garlic, 5 carrots, 2 liters of water. For the marinade, take: 1 tbsp. a spoonful of sugar, salt - 4 tbsp. spoons, 2 glasses of water, 2 tbsp. tablespoons of vinegar, 4 tbsp. tablespoons of hot pepper and 3-4 pcs. paprika, vegetable oil - 2 cups.

Bring the indicated amount of water to a boil. Add sugar and salt. Then add pepper and pour in sunflower oil... Stir. Boil the brine for 10 minutes. At the very end, add the vinegar, bring to a boil and remove the brine from heat.

Cut the cabbage into slices and place in a saucepan. Peel the carrots and cut into strips. Peel and chop the garlic. Combine cabbage, garlic and carrots. Place the mixture in a saucepan and cover with hot marinade. Use a wooden spatula to stir the contents of the saucepan. Then add 2 liters of boiling water and mix again. Let the appetizer marinate for 3-5 days. Then transfer the cabbage to clean steamed jars and cover it with the same marinade. Close the jars with nylon lids and put them in the refrigerator.

Only healthy eating will help you succeed in life. Each person's diet is different. By eating right, you will always have slim figure, and your body will receive all the necessary useful vitamins, minerals, proteins and carbohydrates. Details on the website.

In today's article, we will look at several ways to cook pickled cabbage, and not conventional ways, but how to do it very quickly. What would be in the morning with did, and in the evening already at dinner enjoy its spicy taste. Most importantly, we did not spend a lot of time on cooking and received very tasty dish eventually.

And each recipe described below has an amazing taste and aroma. And the juiciness just goes off scale beyond all reasonable limits. I think it will be difficult for you to decide what is better to cook, I advise you to try everything in turn. And I have no doubt that you will like all of them very much. Since they have been tested more than once on my large family.

Well, it's time to start cooking! The main thing is to stock up on more of this white vegetable and gradually try each recipe separately.

Fast cooking spicy cabbage in large pieces in Korean

My mother prepared such an appetizer for our wedding, and I will say right away by the end of the evening not a piece was left, so much this dish turns out to be delicious and aromatic in the end.

Ingredient composition:

White head - 3000 grams;
Carrots - 500 grams;
Garlic - 16 cloves.

Marinade:

Water - 1000 ml;
Granulated sugar - 165 grams;
Rock salt - 90 grams;
Table vinegar - 250 grams;
Ground hot pepper - 20 grams;
Ground black - 20 grams;
Coriander - 20 grams.

Let's start cooking:

To begin with, we cut the head of cabbage into pieces of about three centimeters.

Peel the garlic and cut it into thin plastics.

Wash carrots well, peel and grind on a grater for Korean carrots.

Toss the garlic and carrots in a separate bowl.

This is done in order to distribute them as evenly as possible in the cabbage.

Now we put all the prepared ingredients in a large container, alternating layers.

Let's make a gas station:

We heat the water, dissolve the refined sugar and rock salt in it.

We put all the ingredients for the marinade in the solution, mix well until completely dissolved.

Now pour the boiling marinade over the vegetables in a saucepan and cover the container with heavy pressure. We leave vegetables to marinate for at least fifteen hours.

Then we remove the oppression, mix well and serve. Bon Appetit!

Spicy cabbage with red pepper

Spiciness of this recipe you can adjust to your taste, and by the way, this marinade allows the cabbage to stand in the cellar throughout the cold winter.

Ingredient composition:

Kapustina - 1 piece;
Carrots - 2 pieces;
Parsley - 100 grams;
Hot pepper - 1 pod;
Garlic - 6 cloves;
Essence - 1 tablespoon.

Marinade:

Drinking water - 2000 grams;
Granulated sugar - 250 grams;
Rock salt - 125 grams.

Let's start cooking:

For convenience, better workpieces put at once in three liter jars, from one head of cabbage two jars are obtained.

We heat the prepared water with refined sugar and rock salt, and set aside.

In a wide container, mix carrots cut into large pieces, parsley leaves, garlic and a pod of hot pepper.

It is better to cut the head of cabbage into squares of five centimeters.

Then we put all the prepared ingredients in turn. Not a lot, as it were, crush vegetables. From above, in full jars, pour the slightly cooled marinade and one tablespoon of vinegar essence.

In fact, the marinade turns out to be very sweet, so put more spicy pepper, it will turn out very tasty.

Now let the blanks brew for a day in the warmth. The next day, close the jars with plastic lids and transfer to a cool place.

This salad can be used as an independent snack or as a dressing for the first, second courses and salads.

In this way, I prepared cabbage with the addition of slices of chopped beets.

Cooking an instant spicy cabbage recipe at home

I like this method for its simplicity and lightness. For the fact that in a couple of days you can enjoy a very tasty snack.

What you need:

Kochan - 2oo grams;
Carrots - 0.3 kilograms;
Hot pepper - 2 pieces;
Garlic - 8 cloves.

For the marinade:

Drinking water - 1000 grams;
Rock salt - 60 grams;
Granulated sugar - 90 grams;
Table vinegar - 100 grams;
Refined butter - 4/5 cup.

What do we have to do:

Take a head of cabbage, remove from the top leaves and cut into random in large pieces.

Peel the carrots, wash and grate on a coarse grater.

Peel the garlic and cut into thin plates. Add ½ part to the carrot.

Peel the hot pepper from seeds and cut into thin rings.

To work with hot pepper i use gloves.

Now we add all the ingredients, alternating among themselves in a jar. Try to do this as evenly as possible.

Heat water in a saucepan, put sugar and salt in it. We wait until they dissolve, then pour in sunflower oil and table vinegar... Is it boiling? Turn off and remove from fire.

When the marinade has cooled, pour it into jars with vegetables, cover with lids and set aside to marinate in a warm place for a couple of days. Store cabbage in the refrigerator after cooking.

Cooking spicy cabbage with beets

Beautiful, tasty, appetizing and very juicy - this is all about cabbage prepared according to this recipe. I also like it for its beautiful burgundy shade, thanks to the addition of beets.

Ingredient composition:

Head of cabbage - 300 grams;
Beets - 1500 grams;
Garlic - 16 cloves;
Hot pepper pod - 3 fruits;
Drinking water - 1000 grams;
Rock salt - 75 grams.
These proportions are calculated per liter.

Let's get started:

Heat up hot water and dissolve rock salt in it.

Now we take the head of cabbage, free it from the first leaves. Because they are often already dry. And cut it into large pieces.

Take the next beet, peel it and cut it into slices. Peel and cut the garlic into plates. Cut the pods of hot pepper into rings without removing the seeds.

The seeds significantly enhance the pungency of the snack.

In a deep saucepan, fold the chopped vegetable preparations alternating in equal layers. Beets should be the last.

Pour the cooled marinade on top and leave to brew for about five days. Next, transfer to the cold, first transfer the vegetables to convenient glass containers.

Korean cabbage from white cabbage in chunks

This original recipe I learned from a Korean woman, thanks to the addition of saffron, the appetizer turns out to be not probably beautiful, tasty and aromatic in taste. Try it, I'm sure you will really like its taste.

No saffron? Add turmeric and it will work just as well.

What you need:

Kapustina - 1 piece;
Drinking water - 1000 grams;
Onions - 2 heads;
Granulated sugar - 3 tbsp;
Table vinegar - 1 tablespoon;
Saffron - ½ tablespoon;
Carrots - 0.35 kilograms;
Carnation bud - 9 pieces;
Refined oil - 50 grams;
Rock salt - 1 tablespoon;
Garlic - 5 cloves.

Let's start the preparation:

Cut the head of cabbage completely into medium-sized squares, maximum two centimeters. We heat the water to a boil and fill the cut workpiece with it. Withstand fifteen minutes.

Cut the onion into small pieces, fry until a beautiful golden color.

Cooking the brine: We heat 500 grams of water, put the prepared spices, garlic, onion and butter in it, bring to a boil and turn off the gas.

Cut the carrots into strips with glasses, pour water out of the cabbage, dry a little. Mix with carrots.

We put the blanks in cans and fill them with hot brine. Allow to cool and transfer to cold.

Quick pickled cabbage (Video recipe)

I think there are no people who do not like an appetizer with cabbage cooked in delicious marinade... And about the fact that she is like a storehouse of vitamins, supports our body all cold winter, not even worth telling.

And some especially interesting ones, I have already described in the article above, and I decided to show one of my favorites more clearly in the video recipe. So don't delay in long box their preparation and please your family with the preparation of a delicious, and most importantly a very healthy snack.

Marinated salads like a magic wand are prepared very quickly and are very pleasing with their taste. And most importantly, its preparation requires a minimum amount of additional ingredients. And I also want to describe a few useful tips for its preparation:

The juiciest leaves are closest to the stump, cut everything to the end, without throwing anything away.
For extra beauty, use a Korean carrot grater.
Use only sterilized jars for pickling vegetables, this will serve as a guarantor long storage products.
Use as many different spices as possible, then you will definitely get delicious dishes.
The best water is either bottled or spring water.
Decorate the prepared salad with fresh herbs and tasty and healthy.

Salted cabbage on the table is always tasty and appetizing. This dish can be called national, and not only in Russia. There are many cooking methods, about which a lot has already been said. But I would like to say about how pickled for the winter is prepared. Here you can use white cabbage or Chinese cabbage. It turns out a spicy, moderately spicy snack.

Horseradish cabbage

We take white cabbage and cut it into large slices. Then we put it in a container, shifting it with chopped garlic. Finely chop the pod of bitter pepper, and chop the parsley. We also lay them between the layers of cabbage. Beets can be used if desired. She will give the appetizer an extraordinary color. We pass the horseradish through a meat grinder and add to the rest of the ingredients. Now we need to prepare the brine. Put 200 grams of salt and sugar in 4 liters of water. We boil everything and cool it a little. Fill the cabbage with brine. It is imperative to put oppression on top. We keep it in the room for two days, and then we move it to the cold. For 8 kilograms of cabbage, you will need 100 grams of garlic, 100 grams of fresh parsley, 100 grams of horseradish and a pod of hot pepper. Spicy cabbage for the winter turns out to be moderately bitter.

Chinese cabbage

This cabbage can be cooked in almost any season, but the best time for harvesting is autumn. It will take 3 kilograms Chinese cabbage, three heads of garlic, 250 grams of salt and red hot pepper... First of all, we choose the right cabbage. It should be of medium ripeness, white with green leaves around the edges. Cut the medium heads into two halves, and the large ones into four parts. This spicy is also used in the preparation of other dishes. Now each leaf needs to be rubbed with salt. To make the leaves open, dip the cabbage into the water, and then shake it off. We spread the head of cabbage with salt in a salting container. We put it very tightly. They will be salted throughout the day in the room. After that, we rinse the cabbage from the salt a little.

Cooking a pepper and garlic paste. To do this, we scroll them in a meat grinder. We take these two ingredients in equal proportions. it spicy cabbage for the winter, so the filling should be bitter. Now we rub each sheet with this mixture, distributing it very carefully. Put the cabbage back into the pickling container and leave it in the room for a day. Then we put it in jars. Spicy cabbage for the winter is harvested in a cold place.

Spicy white cabbage

You can cook white cabbage in the same way. To do this, we take it and divide it into large parts. We dilute the brine in the proportion of 500 grams of salt in a bucket of water. Soak cabbage in it for 12 hours. Then we take it out and squeeze it slightly. We take a container for salting and put a layer of cabbage in it. We make a mixture of garlic as in the previous recipe. We shift each layer of cabbage with this mass. We put oppression on top and leave it for three days. After that, the spicy cabbage will be ready for the winter. have only minor differences.