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Red cabbage we used to use much less often than white cabbage. It is not easy to find ingredients that go well with a given vegetable. In this article, we will learn how you can deliciously pickle red cabbage. These recipes will help highlight its flavor and turn it into a wonderful snack. Such a salad will complement many dishes, and will also decorate any table.
Pickled red cabbage
In this recipe, only cabbage and some spices will be used to emphasize the great taste of the vegetable. Most often, such blanks contain bay leaves, black pepper and cloves. In this case, we will also marinate the salad with cinnamon, which will interestingly complement the taste and aroma of red cabbage.
First, let's prepare the following ingredients:
- head of red cabbage;
- four pieces of cinnamon;
- seven peas of allspice;
- one and a half tablespoons of salt;
- seven buds of a carnation;
- 15 peppercorns (black);
- three large tablespoons of granulated sugar;
- 0.75 l of water;
- 0.5 liters of vinegar.
Chop the cabbage very thinly. The most convenient way to do this is with special graters. Thanks to this, you can save time and get just perfect cuts. Then the cabbage is transferred to clean, sterilized jars. In this case, you can prepare one three-liter container or several smaller cans.
Next, they begin to prepare the marinade. The water is poured into a saucepan and the container is put on the fire. All the necessary spices are added there and the mixture is boiled for 5 or 10 minutes. At the very end, vinegar is poured into the marinade, brought to a boil and the pan is removed from the heat.
After that, you can immediately pour the cooked marinade over the cabbage. You can also wait until the liquid has cooled down, and only then pour it into the jars. Both methods are practiced and show good results. If you need to quickly marinate a vegetable, then it would be better to use a hot marinade. The high temperature helps speed up the processes. If cabbage is harvested for the winter in jars, then you can safely pour the salad with cold marinade. After that, the jars are rolled up with lids and taken to a cool place for further storage.
Pickled red cabbage for the winter
Red cabbage is quickly pickled, which allows you to use it within a couple of days after cooking. It is also very convenient to roll such cabbage for the winter. At this time, I especially want fresh summer vegetables. The recipe below also uses carrots. It looks more like a standalone salad that tastes and tastes great. Let's find out how to marinate such an appetizer.
To prepare the workpiece, you must prepare the following components:
- one and a half kilograms of red cabbage;
- one fresh carrot;
- one tablespoon of table salt;
- two or three medium cloves of garlic;
- one large spoonful of coriander;
- a teaspoon without a slide of black peppercorns;
- two tablespoons of sugar;
- a teaspoon without a slide of cumin;
- two or three dry bay leaves;
- 150 ml of apple cider vinegar.
The first step is to prepare the cabbage. It needs to be washed and all damaged leaves removed. Then the vegetable is thinly sliced on a special grater. If the cabbage is cut into large pieces, the salad may not marinate well, and the taste will not be as delicate as when thinly sliced.
The garlic cloves are peeled and finely chopped with a knife. Also, for these purposes, you can use a special press. Carrots must be peeled, rinsed under running water and grated for Korean carrots. After that, the carrots are ground together with salt and crumpled well so that the juice stands out.
Next, they start cooking the marinade. To do this, water is combined in one saucepan with spices and put on fire. The marinade is brought to a boil, after which it is boiled for a few more minutes. Then apple cider vinegar is poured into the container, wait for the mixture to boil again, and turn off the heat.
Now it's time to mix the cabbage with the carrots and transfer the vegetable mixture to the prepared jars. The mass is tamped a little and poured with hot marinade. The jars are immediately closed with lids and wrapped in a blanket until they cool completely. In this form, the workpiece should stand for one or two days. Then the jars are transferred to a cool, dark place.
Pickled red cabbage
Pickled red cabbage, like the usual one, is rather well marinated. Such a blank is well stored throughout the winter. Vinegar, which is included in the composition, gives the salad a special spice and aroma. You should definitely prepare the following recipe, which is prepared from:
- 2.5 kilograms of red cabbage;
- two carrots;
- head of garlic;
- a tablespoon of sunflower oil;
- 140 ml of 9% table vinegar;
- one and a half glasses of granulated sugar;
- four large spoons of table salt;
- two liters of water.
The washed cabbage must be finely chopped. The taste of this piece largely depends on the cutting method. Therefore, it is better to use a special grater. Then the carrots are prepared. It is washed, cleaned and rubbed on a coarse grater.
After that, the vegetables are joined together and rubbed well. Further, the vegetable mass is allowed to stand for a while and the ingredients are re-mixed. The salad dressing should be cut into small pieces and also added to the vegetable mass.
Containers must be sterilized before use. This can be done with boiling water or in the oven. Then the vegetable mixture is laid out in jars and tamped well. In this form, the salad should stand a little.
In the meantime, you can start preparing the marinade. Water is put on the fire, to which all the remaining ingredients are added, except for table vinegar. The mixture is brought to a boil, stirring occasionally. Then turn off the heat and pour vinegar into the marinade. After a couple of minutes, you can pour the mixture into the jars.
The container is immediately rolled up with metal lids and left to cool. The jars are turned upside down and covered with a warm blanket. After a day, the workpiece can be transferred to a cool room.
Conclusion
How quickly and easily you can pickle red cabbage for the winter. The above recipes consist of the simplest and most affordable ingredients that any housewife always has at hand. Many people find it unusual to pickle red cabbage because of its color. But, believe me, it is stored no worse than a white one. And it is probably eaten even faster.
