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Even for a novice housewife who has absolutely no experience in preparing gourmet snacks and vegetable salads, making delicious and crispy cabbage dishes is not particularly difficult. If you do not approach them with all the severity of a gourmet, then by taste it is even difficult to distinguish pickled cabbage, cooked in a quick way, from the classic sauerkraut. There are a great many recipes for such dishes, and here the most simple and at the same time delicious options will be considered. In addition, some do not like or do not consider it possible to bother with preparing stocks for the winter, but sometimes you want to enjoy delicious pickled salads. For these cases, the recipes described below are suitable.
After all, cabbage, pickled in just a day, can become an exquisite delicacy for simple gatherings with friends, and for gala dinners.
The simplest pickled cabbage recipe
According to this recipe, cabbage has been pickled for several decades, but since no water is added to the marinade at all, it is necessary to choose especially juicy varieties for cooking - Gift or Glory is best.
On a head of cabbage weighing about 2 kg, you should pick up 1-2 medium carrots. A head of cabbage, regardless of the degree of its pollution, is cleared of several outer leaves, but in no case is it washed. Remove the thin skin from the carrots and chop it finely with a knife or using a special grater. It is also advisable to chop the cabbage into small pieces, so that they look appetizing to your taste.
According to this recipe, vegetables are slightly kneaded in a separate container, poured with hot marinade and pressed down with a lid or plate with a slight oppression so that the juice stands out better.
The marinade will require you to find 1 cup of apple cider vinegar, 0.5 cup of light sunflower oil, 1 cup of sugar, 60 g of salt, a few cloves of garlic, a couple of bay leaves, and a few peas of allspice. All of the above ingredients must be mixed, heated, brought to a boil and cooled slightly, pour the resulting mixture into the vegetables in a saucepan.
The next day, cabbage can already crunch, it is laid out in clean cans and put into the refrigerator for storage.
Pickling in jars
If it is more convenient for you to pickle cabbage directly in jars, then it is better to choose a recipe with the addition of water to the marinade. Cabbage and carrots are taken in the same proportions as in the previous case. All the ingredients for the marinade also do not change, only one glass of pre-purified water is added to them. Shredded vegetables are evenly laid out in clean, sterile jars, then they are carefully poured with hot marinade so that the jars do not crack. The lids are not tightly covered, and the dish is left to cool at room temperature. For a day, pickled cabbage in jars is ready.
Bell pepper recipe
Adding the sweet Bulgarian recipe to cabbage during pickling allows for a richer and more delicate salad taste.
For 2 kg of chopped cabbage, you will need 2 carrots, 1 large bell pepper and one cucumber.
To prepare the marinade in one liter of water, dissolve 40 grams of salt and 100 grams of sugar, heat the mixture to a boil and at the end add one dessert spoon of 70% vinegar essence. Cut the cabbage in a convenient way; use a Korean salad grater for shredding carrots and cucumbers. And cut the bell peppers into narrow long strips.
Carefully fill the jars with hot marinade. After cooling, pickled cabbage with bell pepper should stand for another day in a regular room, and then you can put it in the refrigerator.
Cauliflower pickling
The recipe for pickled cauliflower in terms of the composition of the auxiliary ingredients used is not much different from the standard recipe. But one cannot but recognize the originality of the appearance and special taste in the resulting dish.
The preparation of cauliflower itself is that it must be divided into inflorescences, dipped in salt water for a few minutes and then rinsed thoroughly.
The ingredients for this recipe are designed to fill one three-liter jar of vegetables. Pickled cabbage is cooked in just one day.
Pre-sterilize the jar and put a few cloves of garlic, 3-4 black peppercorns and 2 bay leaves in it. Then fill the jar with cauliflower inflorescences. Add one finely chopped carrot and onion if desired.
The marinade is prepared from one liter of water with the addition of 60 grams of salt, the same amount of sugar, half a glass of vegetable oil and two teaspoons of 70% essence.
The jars are filled with hot marinade, covered with sterile lids and cooled. The next day, you can already enjoy a delicious dish.
Those who like to experiment will definitely try to cook similar dishes using broccoli, Beijing or Brussels. The process of pickling them is similar, and the result is original dishes, which you can quite surprise your family and guests with.
