How to marinate cabbage in a jar to keep it crispy

Among the variety of winter dishes, salads and vegetable snacks stand out favorably. For instance, pickled cabbage contains a lot of useful vitamins and microelements, it is rich in valuable fiber, is able to raise immunity and improve the functioning of the digestive system. You can marinate cabbage at any time of the year: during the summer season and late autumn, and also, you can cork a crispy snack in jars and eat it until the next harvest.

How to cook very tasty and crispy pickled cabbage for the winter, what recipe to choose for this and deliciously diversify the winter menu - this will be an article about this.

Crispy pickled cabbage for the winter and recipes for its preparation

Vegetables, including cabbage, can be harvested in various ways: they are fermented, soaked, salted, salads are prepared. One of the most gentle harvesting methods is pickling.

Cabbage pickled in a special brine retains most of the nutrients, and also accumulates vitamin C, which is so necessary in winter. Unlike sauerkraut and pickled cabbage, pickled cabbage turns out to be juicy, crunchy and has a spicy aroma.

Every housewife should at least try to marinate a jar of an appetizing snack. After all, cabbage is great as a side dish for any meat and fish, it is delicious with cereals and pasta, used in salads, put in pies and dumplings, added to cabbage soup.

Delicious Korean style pickled cabbage

All Korean snacks are spicy and strong in flavor. This recipe is no exception, as the ingredients include products such as garlic and various spices.

To prepare such a dish, you will need the simplest ingredients:

• white cabbage - 2-2.5 kg;
• carrots - 0.2 kg;
• beets - 0.2 kg (you should choose vinaigrette beets);
• water - 1.2 l;
• sunflower oil - 100 ml (refined);
• sugar - 0.2 kg;
• salt - 1.5 tablespoons;
• vinegar - 150 ml;
• spices and spices to taste;
• garlic - 0.2 kg.

To cook spicy cabbage in Korean, you must follow the following technology:

1. Cut the head of cabbage into two equal parts and cut the stump.
2. Cut each half into two more pieces, then chop them into large squares or triangles.
3. Carrots and beets must be peeled and cut into large cubes.
4. Garlic is also peeled and chopped into slices.
5. Put all the vegetables in layers in a bowl or pan for pickling: cabbage, carrots, garlic, beets.
6. Now you need to boil water and pour sugar, salt, spices into it, pour in vinegar and oil.
7. Vegetables are poured with hot marinade.
8. Cover the pot with a plate and put a load on it (a three-liter jar of water can play this role).
9. After 6-9 hours, the workpiece will be marinated and ready for use.

Spicy cabbage pickled in a jar

Aromatic sweet and sour cabbage can be pickled directly in a glass jar. After that, they put it in the refrigerator and gradually eat it, or you can preserve such cabbage for the winter.

For cooking you will need:

• large head of cabbage 2.5-3 kg;
• a teaspoon of curry;
• 2 teaspoons of Khmeli-suneli seasoning;
• 3-4 heads of garlic;
• water - 1.3 l;
• salt - 2 tablespoons;
• sugar - 150 g;
• vinegar - 1 cup.

The technology is pretty simple:

1. The top green leaves are removed from the head and the head is washed in cold water.
2. Cut the cabbage in half, remove the stump. Cut into two more halves, then shred each part with long thin strips (the beauty of the finished dish depends on the length of the strips).
3. The garlic is peeled and cut into thin slices.
4. The cabbage is laid out on the table and sprinkled with spices and garlic. They mix everything, but do not crumple - the juice should not stand out.
5. Now the cabbage is put in a glass jar of a suitable size, tamped slightly.
6. A marinade is made from water, salt, sugar and vinegar.
7. Pour the cabbage with boiling marinade so that it is completely covered with liquid.
8. A jar of cabbage is kept at room temperature for a day.
9. After that, you can put the workpiece in the refrigerator or roll it up with a metal lid and take it to the basement.

Quick recipe

Often, modern housewives do not have enough time to fully cook. In this case, the technology of quick pickling will be very useful, because the product can be eaten in a few hours or at least the next day.

For quick pickling you will need:

• 2 kg of white cabbage;
• 2 glasses of water;
• half a glass of vinegar;
• half a glass of sugar;
• a glass of sunflower oil;
• a tablespoon of salt (it is better to take coarse salt).

You can prepare such a snack in just twenty minutes:

1. Peel the head of cabbage and chop into thin strips.
2. Put the product in a bowl and knead well with your hands.
3. After that, put the cabbage in jars or in a bowl, where it will be pickled.
4. Add sugar and vinegar to the water, bring the marinade to a boil. After boiling, add salt and sunflower oil, mix and boil for a couple of minutes.
5. While the marinade is hot, you need to pour it over the cabbage.
6. While the workpiece is cooling, you should periodically stir the cabbage and shake the container.
7. When the food has cooled down, you can put it in the refrigerator.

You can eat a crispy piece the next day.

Pickled cabbage and celery salad

This salad can be closed for the winter, but it is very tasty and fresh - right from the refrigerator. At low temperatures, this workpiece can be stored for about two weeks.

To prepare the salad you will need:

• medium-sized head of cabbage;
• 1 large onion;
• 1 cup grated carrots
• 2 stalks of celery;
• 1 cup vinegar (9%)
• 1 cup granulated sugar;
• incomplete glass of sunflower oil;
• a spoonful of salt;
• a spoonful of mustard powder;
• black pepper to taste.

The way to prepare a winter snack is very simple:

1. Finely chop the cabbage.
2. The onion is cut into cubes.
3. Rub the carrots on a coarse grater.
4. The celery is cut into small pieces.
5. Pour all the ingredients into a large bowl, add a glass of sugar there and mix everything well.
6. In a separate container, marinade is cooked from water, oil, salt, vinegar and mustard. The marinade should boil a little.
7. While the marinade is hot, shredded vegetables are poured over it.
8. When the salad has cooled to room temperature, put it in the refrigerator.

Crispy Red Cabbage Recipe

Not all housewives know that red cabbage can also be pickled, because this variety is one of the subspecies of ordinary white cabbage. In this case, it is necessary to take into account the higher hardness of the red leaves, which is why it is better to increase the marinating time or add more preservatives (vinegar).

To marinate red heads you will need:

• 10 kg of chopped red cabbage;
• 0.22 kg of finely ground salt;
• 0.4 l of water;
• 40 g sugar;
• 0.5 l of vinegar;
• 5 peas of allspice;
• a piece of cinnamon;
• Bay leaf;
• 3 pcs of cloves.

Prepare a pickled appetizer like this:

1. Choose suitable red heads (the “Stone Head” variety is most suitable for pickling).
2. Heads of cabbage are cleaned, washed, cut in half to remove the stalk. After that, you can grate the halves on a medium shredder or cut with a knife.
3. Chopped cabbage should be put in a bowl, covered with salt (200 grams) and kneaded well so that it starts up the juice. In this form, the product is left for a couple of hours.
4. Spices (bay leaf, cloves, pepper and cinnamon) are spread at the bottom of each sterilized jar. Cabbage is also tamped there.
5. The marinade is boiled from water, sugar and salt (20 grams), after boiling, vinegar is added to the brine.
6. Each jar is poured with marinade, not topping up to the top by about a centimeter.
7. It is recommended to fill the remaining gap with vegetable oil - so the cabbage will be stored in jars for the winter longer.
8. It remains to cork the jars and send them to the basement.

This recipe is also suitable for pickling white varieties.

Pickled cauliflower for the winter

There are many recipes for pickling cauliflower, which contains more delicate fiber. You can not only buy the heads of the colored variety, it is quite easy to grow such cabbage in your own garden.

For pickling, you will need the following (the calculation was made for a 700 gram can):

• 100 g of cauliflower;
• 2 pieces of medium bell pepper;
• 2 small tomatoes (it is better to take "cream");
• 1 carrot;
• 2 cloves of garlic;
• ½ teaspoon mustard seeds;
• 2 bay leaves;
• 2 allspice peas;
• 2.5 teaspoons of sugar;
• 1.5 teaspoons of salt;
• 20 ml of table vinegar.

Cooking this dish is easy:

1. All vegetables should be washed and peeled if necessary.
2. Cabbage is sorted into inflorescences.
3. Tomatoes are cut in half.
4. The carrots are chopped into slices about 1.5 cm thick.
5. The bell pepper is cut into several longitudinal pieces.
6. Allspice, bay leaf, mustard, peeled chives are placed in each jar.
7. All vegetables are mixed and filled into spice jars with this mixture.
8. Now the cabbage needs to be poured with ordinary boiling water and left under the lid for 15-20 minutes.
9. Then you need to drain the water, add sugar and salt to it, bring to a boil. Pour in vinegar.
10. Vegetables are poured with hot marinade and corked.

Jars with blanks should cool at room temperature, so they are transferred to the basement only the next day.

Savoy cabbage pickled for the winter

Savoy cabbage can also be deliciously pickled. This variety is distinguished by pimply leaves, which have a more delicate structure than the usual white-headed variety.

For pickling you will need:

• a kilogram head of the Savoyard variety;
• 100 g of salt;
• 60 g sugar;
• 1 liter of water;
• 300 ml of table vinegar;
• 6-7 peas of black pepper.

The cooking method is simple:

1. The head of cabbage is cleaned from the upper integumentary leaves. Then cut into thin strips.
2. Shredded cabbage is poured with the third part of salt and kneaded well with your hands so that the juice begins to stand out.
3. Now you need to put the product in jars, tamp it tightly and put it in the refrigerator for a couple of hours.
4. After the specified time has elapsed, the cabbage is removed from the jars and squeezed. After that, the product is put into other sterile jars.
5. A marinade is made from a liter of water and spices. The water is heated, sugar and the rest of the salt are poured, the brine is brought to a boil. When the salt and sugar are completely dissolved, pour in the vinegar and turn off the heat.
6. When the marinade cools down, pour the jars with the blank into it.
7. The cans should be covered with nylon lids. Store pickled savoy cabbage in your basement or refrigerator.

Before serving, it is recommended to lightly sprinkle the snack with sunflower oil.

Conclusion

Pickled cabbage is a great way to spice up a lean winter menu.

It is simple to prepare it, you will need the most common products, and it will take very little time.

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