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Juicy pickled cabbage in a matter of hours will delight all households with shades of taste. Juicy pickled cabbage in a matter of hours will delight all households with shades of taste Salted cabbage in 4 hours

Serve as a stand-alone snack, add to salads and soups.

Use jars and lids to preserve cabbage for the winter.

Shusha / Depositphotos.com

Ingredients

  • 1 kg of cabbage;
  • 1-2 carrots;
  • 3-4 cloves of garlic;
  • 500 ml of water;
  • 1 tablespoon salt
  • 50 ml of vegetable oil;
  • 50 ml vinegar 9%;
  • 3-4 tablespoons of sugar.

Preparation

Chop the cabbage. Grate the carrots on a coarse grater or shredder, chop the garlic. Place in a deep bowl and stir, but do not wrinkle.

Pour water into a saucepan and salt. Bring to a boil, add oil and remove from heat. Pour in vinegar and add sugar. Stir.

Pour the marinade over the cabbage. Cover with a plate and press down with a press, such as a can of water. Leave to marinate at room temperature.

You can taste the dish after 3-4 hours, and after 6-7 hours the taste will become even richer. Store ready-made pickled in the refrigerator for no more than a couple of weeks.


AndreySt / Depositphotos.com

Ingredients

  • 1½ – 2 kg of cabbage;
  • 1 beet;
  • 8-10 cloves of garlic;
  • 10-15 peas of black pepper;
  • 5 bay leaves;
  • 1 liter of water;
  • 2 tablespoons of salt;
  • 150 g sugar;
  • 150 ml vinegar 9%;
  • 100 ml of vegetable oil.

Preparation

Cut the cabbage into large pieces, the beets into strips. Divide the garlic into halves or quarters. Place everything in layers together with the peppercorns and laurel in a deep bowl or saucepan.

Pour water into another dish and dissolve the salt and sugar there. Add vinegar and oil. Bring to a boil over medium heat.

Pour the hot marinade over the cabbage. Cover the top with a plate and press down with a press, such as a can of water. Cool in a warm place, and then refrigerate.

You can eat one a day later. And if you put it in a jar, it will be stored in a cool place for 2-3 months.


YouTube channel of Svetlana Anikanova

Ingredients

  • 1 kg of cabbage;
  • 3 teaspoons of salt;
  • ½ teaspoon ground black pepper;
  • 1 tablespoon sugar
  • 2 teaspoons curry
  • 50 ml vinegar 9%;
  • 50 ml of vegetable oil.

Preparation

Chop the cabbage or cut into small cubes. Season with salt, pepper, sugar and curry. Stir and leave for 1 hour at room temperature.

Add vinegar and oil and stir again. Place in a deep bowl, cover with a plate, and place a weighting agent, such as a container of water, on top. Leave at room temperature for a day. Then transfer to a jar and store in the refrigerator for no more than two to three weeks.


tycoon / Depositphotos.com

Ingredients

  • 3 kg of cabbage;
  • 3 onions;
  • 3 carrots;
  • 250 ml of vegetable oil;
  • 200 ml vinegar 9%;
  • 1½ tablespoon salt
  • 180 g sugar;
  • 1 tablespoon .

Preparation

Chop the cabbage. Cut the onion into quarters of the rings. Grate the carrots on a coarse grater. Combine all vegetables in a deep bowl.

Pour oil and vinegar into a saucepan, salt, add sugar and mustard. Bring to a boil over low heat and simmer for 5 minutes.

Pour the hot marinade over the vegetables. Stir, cover and leave at room temperature for 2 hours. Stir a couple of times during this time.

Transfer the dish to a jar, cover and refrigerate. After a couple of days, you can try. And pickled cabbage will be stored for a month and a half.


AndreySt / Depositphotos.com

Ingredients

  • 2 kg of cabbage;
  • 400 g carrots;
  • 350 g cranberries;
  • 1 liter of water;
  • 50 g of salt;
  • 100 ml apple cider vinegar 6%;
  • 100 g

Preparation

Chop the cabbage. Grate the carrots on a medium or coarse grater. Put the vegetables together with the cranberries in a deep bowl and stir.

Add salt, vinegar and honey to boiling water. Bring to a boil again, remove from heat and cool slightly.

Pour the marinade over the cabbage, carrots and cranberries. Press down on top with a plate and place a small weight, for example, a container with water. Leave it at room temperature overnight. Then transfer to a jar and store in the refrigerator for no longer than a month.


AndreySt / Depositphotos.com

Ingredients

  • 1 kg of cabbage;
  • 1 beet;
  • 7-10 cloves of garlic;
  • 1 small bunch of celery
  • 1 small bunch of dill;
  • 500-600 ml of water;
  • 1 tablespoon salt
  • 90 g sugar;
  • 8-10 black peppercorns;
  • 8-10 allspice peas;
  • 1-2 bay leaves;
  • 125 ml wine vinegar 6%.

Preparation

Cut the cabbage into large slices (like a melon or), the beets into thin slices. Divide the garlic into halves.

In a deep bowl or saucepan, lay the cabbage, celery and dill sprigs, beets and garlic cloves in layers. Repeat a couple of times in the same order. Try to tamp tightly.

Boil water and add salt, sugar, black and allspice and lavrushka to it. Add vinegar and cook for a few minutes.

Pour the hot marinade over the cabbage (the vegetables should be completely covered). Leave covered at room temperature for 3 days. Ready dish place in jars and store in the refrigerator or other cool place for about 3 months.


ajafoto / Depositphotos.com

Ingredients

  • 1,500-1,600 g of cabbage;
  • 2-3 cloves of garlic;
  • 5-7 peas of black pepper;
  • 1-2 bay leaves;
  • 40 g salt;
  • 20 g sugar;
  • 500 ml of boiling water or more;
  • 5 ml vinegar essence 70%.

Preparation

Chop the cabbage.

Put peppercorns and lavrushka on the bottom of the jar. Place the cabbage on top and tamp. Sprinkle with salt and sugar. Pour boiling water to the top and add vinegar essence. Roll up the lid, wrap in a blanket or blanket and leave to cool while warm. Then store in a cool place.


AndreySt / Depositphotos.com

Ingredients

  • 5 kg of cabbage;
  • 1 kg of carrots;
  • 1 kg of onions;
  • 1 300 g bell pepper;
  • 1-2 hot peppers;
  • 1 small bunch of dill;
  • 4 tablespoons of salt;
  • 350 g sugar;
  • 500 ml of vegetable oil;
  • 150 ml vinegar 9%;
  • 1 200 ml of water.

Preparation

Chop the cabbage. Grate the carrots on a coarse grater or shredder. Cut the onion into quarters of rings, - into strips, sharp - into circles. Chop the greens.

Add salt, sugar, oil, vinegar, water to vegetables and herbs. Leave for 3 hours at room temperature, stir occasionally. Place in jars, pressing firmly. Pour the remaining marinade on top.

Cover the jars with lids. Place in a saucepan with a napkin at the bottom. Fill in warm water... Bring to a boil over low heat and simmer for 30–35 minutes. Then roll up the lids and cool under a blanket or blanket. Store in a cool place.


AndreySt / Depositphotos.com

Ingredients

  • 400 g of cabbage;
  • 200 g carrots;
  • 200 g apples;
  • 500 ml of water;
  • 2 teaspoons of salt
  • 3 teaspoons of sugar;
  • ½ teaspoon citric acid.

Preparation

Chop the cabbage. Carrots and grate on a coarse grater. Stir and place in a jar.

In a saucepan, boil water with salt, sugar and citric acid.

Pour hot marinade into the jar and cover with a lid. Place in a saucepan with a napkin at the bottom. Pour in warm water, simmer for 15 minutes over low heat. Roll up the lid and wrap until cool. Then transfer to a cool storage area.


theperfectpantry.com

Ingredients

  • 1 kg of cabbage;
  • 1 teaspoon salt
  • 200 g carrots;
  • 200 g bell pepper;
  • 1 small hot pepper;
  • 2 cloves of garlic;
  • 4 tablespoons of soy sauce
  • 2 tablespoons vinegar 9%;
  • 2 teaspoons coriander
  • 3-5 sprigs of parsley.

Preparation

Chop the cabbage and remember a little with your hands with salt.

Grate with a coarse grater. Bell pepper cut into thin strips, hot and garlic - chop. Mix everything with cabbage, pour over soy sauce and vinegar. Sprinkle with chopped parsley and coriander and stir.

Cover with a lid and leave in a cool place. After 1 day, the pickled cabbage is ready. Transfer it to a jar. You can store it all winter in the refrigerator or cold cellar.

Cabbage - 1 kg;
Carrots - 1 pc.;
Onions - 2 pcs.;
Garlic - 2 cloves;
Seasoning for carrots in Korean - 1.5 tables. lies .;
Sugar - 1 tsp lies .;
Salt - 1 tsp lies .;
Sunflower oil - 0.5 stack.;

Cooking korean cabbage

1) Get rid of green and damaged cabbage leaves. Chop the cabbage into strips;
2) Peel the carrots and grate them (special for korean carrots);
3) Peel the garlic and pass it through a press;
4) Pour grated carrots, garlic, Korean carrot seasoning, salt and sugar over the cabbage. Stir everything and set aside for 10 minutes;
5) Peel the onions and chop them finely;
6) preheat everything sunflower oil in a skillet and pour into chopped onions. Fry until light brown;
7) Separate the onion from the sunflower oil. Discard the onion;
8) Pour hot sunflower oil into cabbage and mix thoroughly. Leave the Korean cabbage to infuse for 4 hours.
Korean cabbage is ready!

Bon Appetit!

Pickled cabbage, delicious, melting in your mouth, with a slight crunch will go with any porridge, potatoes or pasta... She will give the dish a new flavor. Any hostess will appreciate easy recipe fast food pickled cabbage. In the modern rhythm of life, when there is always not enough time, such recipes are a real lifesaver. You can use a large container and prepare a lot of cabbage at once.

Pickled cabbage in 24 hours

This cabbage can be eaten within 24 hours after preparation. Its sour-sweet taste will appeal to both households and guests who will appreciate the wonderful dish.

Ingredients:

  • cabbage - 1 roach;
  • sugar - 120 gr.;
  • water - 0.6 l.;
  • carrots - 130 gr.;
  • sunflower oil - 120 ml;
  • vinegar 9% - 110 ml;
  • salt - 25 gr.;
  • black pepper - 5 pcs.;
  • allspice - 5 pcs.;
  • bay leaf - 2 pcs.

Cooking method

1. Chop cabbage and carrots on a food processor or by hand, mix and place in a three-liter jar.

2. Add sugar, salt, pepper, bay leaf to 0.5 liters of water.

3. Bring to a boil, add sunflower oil and vinegar to the water. Wait until it boils.

4. Pour the boiling marinade over the cabbage in a jar and cover with a lid.

5. Leave on for 24 hours. Salad ready. It can be rearranged in the cold.

Pickled cabbage with bell pepper in 4 hours

This pickled cabbage can be eaten 4 hours after pickling. Carrots and bell pepper will give the cabbage a sweetish flavor. The dish will be crispy and aromatic.

Ingredients:

  • bulgarian pepper - 250 gr.;
  • sunflower oil - 80 ml;
  • carrots - 350 gr.;
  • cabbage - 1 kg;
  • sugar - 3 tbsp. l.
  • garlic - 4 teeth;
  • salt - 1.5 tbsp. l .;
  • vinegar 9% - 60 ml;
  • bay leaf - 2 pcs.;
  • black peppercorns - 8 pcs.;
  • water - 800 ml.

Cooking method

1. Cut carrots, cabbage and bell peppers into strips.

2. Add bay leaves, allspice and garlic.

3. Boil water and add salt and sugar. Once the water boils again, add oil and vinegar.

4. Pour the marinade over the vegetables and put under a press. Vegetables must be completely submerged in water.

5. Cabbage should be marinated for 4 hours.

Pickled cabbage with beets in 24 hours

Pickled cabbage with beets is not only very tasty, but also looks beautiful. For cooking, it should be chopped into pieces of medium size.

Ingredients:

  • large beets - 1 pc.;
  • sugar - 90 gr.;
  • carrots - 1-2 pcs.;
  • vegetable oil - 100 gr.;
  • cabbage - 1 pc.;
  • vinegar 9% - 180 gr.;
  • salt - 1.5 tbsp. l .;
  • water - 1000 ml;
  • garlic - 3 teeth.

Cooking method

1. Add sliced ​​carrots and beets to the sliced ​​cabbage.

2. At the bottom of the jar, place half of the total amount of beets.

3. Put a layer of carrots and garlic on the beets.

5. Prepare the marinade with sugar, salt, oil, vinegar and water. Pour the cabbage with boiling brine and cover.

Once the vegetables have cooled, the jar can be placed in a cold place for 24 hours.

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Finely chop the cabbage, place in a saucepan (do not use aluminum!). Add carrots, grated on a coarse or Korean carrot grater, and bell peppers, chopped into thin strips.

To this add garlic, chopped into small plates, freshly ground black pepper and allspice.

Mix the cabbage with vegetables and spices well. Prepare the marinade: pour water into a saucepan, add salt and sugar. Put the saucepan on the fire and bring the marinade to a boil. Pour in vinegar and add bay leaf. Boil the marinade for 3 minutes, then immediately pour the prepared cabbage with it.

Cover the saucepan with the cabbage and leave for 2 hours at room temperature. Next, transfer the pickled cabbage to a jar, squeezing a little from the marinade, let it cool completely and place in the refrigerator. Such cabbage is stored without marinade, up to 3-4 days. When serving, sprinkle it with scented oil and add onions... Very tasty!