Pickled cabbage recipe without vinegar

It is difficult to find a person in Russia who would not like cabbage. Moreover, it is consumed not only fresh, but also in pickled, salted or pickled form. In this form, cabbage retains all its beneficial properties.

You can pickle cabbage at any time of the year. Plus, you don't have to wait long for it to be ready. Most bite-free pickled cabbage recipes involve tasting in a day or two. It will turn out crunchy and tasty. Some pickling options cabbage without vinegar we suggest you try it.

Choosing cabbage for pickling

If you want to get tasty and crispy pickled cabbage without vinegar, you need to know how to choose it correctly. After all, not every white vegetable is suitable for this harvest.

Let's take a closer look at this issue:

1. First, the vegetable must be ripe, that is, with white leaves. They contain a lot of sugar.
2. Secondly, they choose tight, crunchy forks when pressed.
3. Thirdly, there should be no rot on cabbage heads.
4. Fourthly, you need to know what kind of cabbage you are offered if you are not growing vegetables yourself.

Successful varieties

For salting, pickling and pickling, experts advise using vegetables with medium or late ripening periods. You can choose any of the varieties of white cabbage:

• Present;
• Anniversary F1;
• Belarusian;
• Glory-1305;
• Geneva F1;
• Amager;
• Gingerbread man;
• Russian size;
• Menza;
• Moscow late;

Popular recipes

As a rule, housewives use vinegar for pickling cabbage and other vegetables. Unfortunately, this seasoning has contraindications. People suffering from diseases of the gastrointestinal tract, liver and kidneys, as well as young children, should not eat products with vinegar. We suggest using recipes where this ingredient is not used when pickling cabbage. But this does not diminish the taste and nutritional value of the finished product, the cabbage becomes even healthier.

With horseradish

If you use this recipe for pickled cabbage without vinegar, you will get a real decoration for the festive table. The pickled cabbage tastes amazing, although no special pickling ingredients are needed:

• medium forks;
• two or three carrots;
• horseradish root - 50 grams;
• three cloves of garlic;
• 200 grams of granulated sugar and non-iodized salt for two liters of clean water.

Pickling features

Cooking vegetables:

We remove the damaged and green leaves from the heads, we get to the white ones. Greens for pickling are not suitable, the finished product will taste bitter. Shred cabbage in any way: straws or checkers. The main thing is not too shallow.

We wash the carrots, peel and rinse. After drying, rub on a grater with large cells. You can also use a Korean grater. The recipe assumes any grinding. When using beets, grind them accordingly.

Peel the garlic and horseradish, rinse, cut into pieces or wedges. It all depends on your taste. After all, any culinary recipe is a field for experimentation.

We put all the cabbage, carrots and garlic in a large basin and mix gently.It is not necessary to grind them strongly, the main thing for us is to distribute all the ingredients evenly. We transfer vegetables to a large saucepan, as it is more convenient to marinate in it than in a jar.

Cooking the marinade:

Pour 2 liters of clean water into a saucepan, put it on the stove and wait for it to boil. Then add granulated sugar and salt. Boil the marinade for about three minutes, until the ingredients are completely dissolved.

Filling and storage:

Pour boiling brine over the cabbage.

We cover with a plate on top, put a little oppression so that the brine covers all the vegetables. After a couple of days, crispy pickled cabbage without vinegar can be used to prepare your favorite dishes. Arrange the leftovers in jars and put in the refrigerator. Close pickled cabbage without vinegar with vegetables you can use a regular plastic lid.

With hot pepper

Among lovers of pickled cabbage without the use of vinegar, there are many lovers of spicy snacks. This recipe is just for them. Hot pepper gives the pungency. In addition, if you use red pepper, not only the taste will change, but also the color. The coloration won't be all that obvious though.

So, you will need to prepare the following components in advance:

• elastic cabbage forks - 2 kg;
• carrots - 300 grams;
• hot pepper - 1 or 2 pods, depending on the desired pungency of the pickled cabbage;
• one head of garlic;
• refined vegetable oil - 200 ml;
• half a lemon;
• parsley or dill - 1 bunch;
• one liter of water:
• 30 grams of salt;
• 60 grams of granulated sugar.

Cooking method

Step-by-step instruction:

1. All ingredients for pickling cabbage, namely carrots, garlic, hot peppers, dill or parsley, are thoroughly washed under running water. The fact is that any dirt particles can spoil the pickled cabbage, making it unusable. All your labors will be useless.
2. We spread the vegetables on a towel to dry. Then we start peeling carrots, garlic and peppers. Remove the peel from the carrot, cut the pepper in half, remove the tails and seeds. We clean the garlic not only from the outer "clothes", but also remove a thin film.
3. After that, according to the recipe, cut the carrots into strips, the pepper into rings, and the garlic into small slices. You need to be especially careful when working with pepper. All actions with him are carried out with gloves so as not to burn your hands.
4. We cut the cabbage according to the pickling recipe without vinegar into checkers. How to do it more conveniently: first cut the cabbage into long strips no more than 5 cm wide, and then divide each of them into squares.
   
5. Dried pertrushka or dill should be chopped as small as possible.
6. After mixing the vegetables, put them in a saucepan, tamp them slightly.
7. We prepare the marinade from salt, sugar, vegetable oil. When it cools down a little, squeeze the juice from half of the lemon. As you can see, we do not use vinegar for pickling. Fill in the cabbage immediately.

You can try crispy spicy cabbage without vinegar after three days. You can cook various dishes from it. Cabbage pickled without vinegar is stored in a cool place. Bon appetit, everyone.

Pickled Georgian cabbage with lemon juice:

With red currant juice

As we already mentioned, vinegar is not such a healthy ingredient, so many housewives replace it with something. So in this recipe, red currant juice is used. It contains enough acid, and, in addition, red currants are a real storehouse of vitamins. Moreover, it is not necessary to take the berry fresh, frozen is also suitable. It turns out an unusually tasty pickled cabbage without vinegar.Try to cook, you won't regret it!

To prepare an appetizer according to this recipe, we need:

• forks weighing a kilogram;
• carrot - 1 piece;
• garlic - 3 cloves;
• salt - 30 grams;
• granulated sugar - 60 grams;
• lavrushka - 2 leaves;
• allspice - 3 peas;
• red currant berries - 1 glass;
• clean water - 500 ml.

How to cook

1. Shred cabbage and carrots in the usual way - with strips. Pass the garlic through a crusher.
2. Mix the prepared vegetables in a pickling container.
3. If the berry is in the freezer, it must be taken out in advance for defrosting. We grind thawed or fresh berries with a wooden crush, pour one glass of water, mix well and strain the juice.
4. Pour the remaining water into another saucepan (see the recipe), add sugar, salt, lavrushka and pepper and boil the marinade. Then pour in the juice of red currant, which we use instead of vinegar and boil again.
5. Immediately pour the marinade into the vegetables, put the oppression and leave for half a day. When preparing the salad, add onions and sunflower oil. Simply delicious!

And in conclusion, about the principles of pickling

When our grandmothers prepared pickled cabbage, they most often did not use vinegar, but the harvest was very tasty. The fact is that they followed the principles developed for centuries:

1. Regardless of the recipe, only tight, well-ripened heads of cabbage were used.
2. To obtain pickled cabbage with different tastes, various vegetables (bell peppers, beets), sweet and sour apples and various berries and spices were added.
   
3. Garlic is an obligatory seasoning, but onions, when pickled, are added only by amateurs.
4. If you put bay leaves, then when transferring to jars for storage, it is better to remove it so that the cabbage does not taste bitter.
5. If you like colorful cabbage, experiment with additives: red bell peppers, beets. Even different amounts of carrots will affect the color of the finished product. So, go ahead and with the song!

Some housewives, experimenting in their kitchen, pickle several types of cabbage at the same time. You can try it too, maybe you will like it.

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