The recipe for homemade pickled cabbage is very tasty

Cabbage is one of the most popular vegetables in the middle lane. White cabbage, Peking cabbage, Savoy cabbage, Brussels sprouts, cauliflower and several other less common types of cabbage are grown on the territory of Russia. Any dish with the addition of this vegetable becomes several times more useful, because the heads of cabbage contain a lot of vitamins, valuable fiber and some trace elements. It is not surprising that good housewives strive to stock up on more cabbage for the winter. Among all the recipes, the simplest preparation is delicious pickled cabbage.

How to prepare a delicious preparation for the winter table, how to pickle different varieties of cabbage, and what delicious recipes to choose for pickles - this will be an article about this.

Features of pickled cabbage

Pickled cabbage for the winter is an excellent appetizer that can be served not only with a glass of vodka, it also goes well with potatoes, meat or fish. The marinated blank is even fried to be added to pies or dumplings. The same cabbage serves as an indispensable ingredient for winter salads, like a vinaigrette.

There are many recipes for pickling cabbage, but they are all distinguished by their ease of preparation and a short list of available ingredients. You can choose as "companions" for pickled cabbage:

• carrot;
• beets;
• hot or sweet peppers;
• apples;
• berries;
• horseradish;
• garlic;
• spices and herbs;
• mushrooms.

Why you need to pickle cabbage for the winter

Almost everyone loves pickled cabbage, you just need to find a suitable recipe for this winter harvest. Cabbage can be delicious if you add the most common spices, fruits or vegetables to the marinade.

Every housewife should try to pickle cabbage for the winter at least once. This is evidenced by several weighty arguments:

1. Marinating is a very quick and easy process... The hostess does not have to wait half a month or a month, as is the case with sauerkraut. You do not need to sterilize the jars, as is done in the process of preparing various vegetable salads. The blank is simply poured with a special marinade, and after a couple of days you can crunch it, enjoying the excellent taste.
2. Canned cabbage in the store is quite expensive. At home, pickling will cost mere pennies., especially when vegetables grow right in the garden. Even if you have to buy food for winter harvesting, it will cost several times cheaper - in autumn vegetables are quite inexpensive.
3. The workpiece will be low-calorie and very useful.... There are only about fifty calories in 100 grams of pickled cabbage. But it contains a lot of vitamins C and B, there is zinc, aluminum, copper, manganese and potassium, as well as some organic acids.
4. The most delicious product will always be at hand: in the basement or on the refrigerator shelf. To diversify the winter table, the hostess will simply need to open a jar of pickled cabbage.

Secrets of a good marinade

For the cabbage to be crispy, sweet, moderately spicy and piquant, you need to prepare a good marinade. The main components of the marinade are sugar, salt, water and vinegar. At will or in accordance with the recipe, the hostess can add some spices, herbs, fruits, berries or other vegetables.

Unfortunately, not everyone can eat table vinegar. Therefore, this component in the marinade can be replaced:

• apple cider or wine vinegar. You need to pay attention to the concentration of vinegar indicated in the recipe and be able to correctly count it. For example, instead of 100 ml of 9% table vinegar, you will need 150 ml of apple cider vinegar, which is available in a 6% dosage.
• For those who are contraindicated in any vinegar, it is recommended to replace it with citric acid or fresh lemon juice. Here it will not be possible to calculate the proportion, you will have to experiment.
• There are also recipes in which, as before, aspirin tablets are used as a preservative. In this case, vinegar is no longer needed.

Spices and spices give a special piquancy to the cabbage marinade. Most often used in the marinade:

• cloves;
• Bay leaf;
• peas of black or allspice;
• hot peppers or paprika;
• celery;
• coriander;
• Dill seeds;
• cinnamon.

Recipes for delicious pickled cabbage for the winter

The most delicious preparations are homemade, created with a soul, using the best products from our own garden. Cabbage is very unpretentious, so it is not difficult to grow it yourself. If you have to buy vegetables for pickling, preference should be given to tight white heads of cabbage, which are late varieties.

Recipes for the most delicious pickled cabbage are collected in this article.

The classic recipe for pickled white cabbage

The taste of this preparation turns out to be neutral, so pickled cabbage is well suited for salads, vinaigrettes and as an appetizer.

The products you need are the simplest:

• white cabbage - 1 medium-sized head;
• carrot - 1 piece;
• garlic - 3 cloves;
• black peppercorns - 10 pieces;
• 3 bay leaves;
• 2 tablespoons of salt;
• 1 spoon of sugar;
• a teaspoon of vinegar essence;
• litere of water.

Cooking a snack is also easy:

1. The forks are cleaned of sluggish and spoiled leaves and cut into strips.
2. Peel and rub the carrots on a coarse grater or cut into thin slices. Mix with cabbage.
3. Banks must be sterile. Garlic and bay leaf are spread at the bottom of each jar, after which the container is filled with a mixture of carrots and cabbage. You need to tamp the mixture tightly.
4. The marinade is boiled with the addition of salt and sugar, it should boil for 8-10 minutes.
5. Jars of cabbage are poured with hot marinade, after which vinegar is poured into each jar and the containers are rolled up with lids.

Leave the jars in the room until they have cooled completely. After that, you can remove the conservation in the basement.

Cabbage with beets

This appetizer is very different from the previous one: it turns out to be spicy and has a beautiful pink tint.

The ingredients for pickling are the following:

• 2-2.5 kg of white cabbage;
• 2 medium carrots;
• 1 large beet;
• head of garlic;
• 3 bay leaves;
• 2 allspice peas;
• 2.5 tablespoons of salt;
• half a glass of sugar;
• 150 ml vinegar (9 percent);
• 150 ml of vegetable oil;
• litere of water.

To prepare preservation, you need to follow these steps:

1. Peel and cut the cabbage into large squares or rectangles, the approximate size of the pieces is 3x3 cm.
2. Carrots and beets are rubbed on a coarse grater or cut into thin strips.The garlic is peeled and cut into thin slices. All minced ingredients, with the exception of the garlic, are mixed in a large bowl.
3. The marinade is cooked by adding sugar, salt, oil, bay leaf and pepper to the water. It should boil for about two minutes. Turn off the burner and pour vinegar into the marinade, add garlic. Spicy lovers can additionally season the marinade with hot pepper.
4. The vegetable mixture is poured with hot marinade and pressed down with oppression. In this form, the workpiece should stand for a day. After that, you can put the cabbage in jars and roll up.

You can close the jars with nylon lids and store the workpiece in the refrigerator. There is such a preparation in a few days. Its taste will become richer if the cabbage is kept in the cold longer.

Pickled cabbage "Provencal"

The taste and aroma of this piece are very rich, the cabbage is good as a snack or side dish. It turns out not only tasty, but also very bright, so the salad will decorate any table.

To prepare Provencal, you need to take:

• 1 kg of white cabbage;
• 3 carrots;
• 2 bell peppers;
• 4 allspice peas;
• 1/4 part nutmeg;
• 3 bay leaves;
• 300 ml of water;
• 70 g salt;
• incomplete glass of sugar;
• 300 ml of apple cider vinegar (4%).

You need to cook according to this recipe like this:

1. Wash and peel all vegetables.
2. Chop the cabbage into small strips, grate the carrots on a coarse grater, cut the bell pepper into thin half rings.
3. Put all the ingredients in a large bowl and mix, squeezing a little. Add bay leaf, allspice peas and finely grated nutmeg.
4. Bring water to a boil, then pour salt and sugar into it, boil for another minute. Turn off the stove and pour vinegar into the marinade.
5. Pour the vegetables with hot marinade, then press them down with a load. All the cabbage should be under the liquid.
6. After 6-8 hours, the workpiece can be laid out in sterile jars and closed with nylon lids.

You need to store Provencal pickled cabbage in the refrigerator or in the basement, where the temperature is kept constant at 4-6 degrees.

Quick pickled cauliflower

A distinctive feature of this recipe is the cooking speed. Within a day, the workpiece can be eaten, if necessary, it can also be easily stored by corking it in jars. As known, cauliflower several times more useful than ordinary white cabbage, so it is imperative to pickle at least a couple of jars for a sample.

For pickling, you need the following ingredients:

• large head of cauliflower;
• litere of water;
• 2 tablespoons of salt;
• 2 tablespoons of sugar;
• half a glass of sunflower oil;
• 2 teaspoons of vinegar essence (or diluted vinegar in recalculation);
• a pair of bay leaves;
• 3-4 peas of black pepper;
• 2-3 cloves of garlic.

The cooking technology is as follows:

1. From the very beginning, you need to disassemble the head into separate inflorescences. Then the cabbage is washed and dipped in lightly salted water (this is necessary to get rid of microscopic vegetable pests).
2. Jars are sterilized with boiling water or steam, after which spices are added to each of them.
3. Then the inflorescences are laid out in the banks.
4. The marinade is boiled: sugar, salt are poured into the water, oil and vinegar are added, the liquid is brought to a boil.
5. Pour the cabbage with boiling marinade, and then immediately roll up the lids.

The cans with the workpiece must be cooled to room temperature, after which they can be removed to the basement or to the refrigerator. The cabbage will be ready in 1-2 days.

Pickled Brussels sprouts

Such preservation is no more difficult to prepare than the usual one. But the appearance of Brussels sprouts can even decorate a festive table, and its taste is excellent.

For cooking you will need:

• 0.5 kg of Brussels sprouts;
• 1.5 cups apple cider vinegar
• 1 liter of water;
• 3-4 black peppercorns (per can);
• a teaspoon of mustard seeds;
• 1-2 peas of allspice (in each jar);
• 2 cloves of garlic;
• 2 bay leaves;
• 70 g sugar;
• 25 g of salt.

Cooking a pickled blank is easy:

1. Each head is cleaned of dry brown leaves, then cut into two parts.
2. The halves are placed in a colander, washed with hot water and allowed to drain.
3. Spread the Brussels sprouts in boiling salted water and boil until tender (the heads should soften).
4. After that, they are folded back into a colander and allowed to dry a little.
5. The boiled and dried cabbage is laid out in sterile jars, and chopped garlic is added there.
6. All spices are added to the water and the marinade is brought to a boil. After that, apple cider vinegar is poured there and the marinade is boiled for about five minutes.
7. While the marinade is hot, they pour the cabbage folded into jars. Banks are being rolled up.

Brussels sprouts will be ready on the third day. You can store it in the refrigerator or in the basement.

Secrets of a successful pickled cabbage for the winter

Probably, many are aware of cases of unsuccessful pickling, when cabbage turns out to be soft, tasteless or has a strange taste. To prevent this from happening, you need to strictly observe the cooking technology, the advice of experienced housewives will also help:

• you need to pickle cabbage in glass or wood dishes; you can use enameled or plastic (food grade plastic) containers. In no case vegetables are pickled in aluminum dishes - this metal is easily oxidized, which will ruin not only the workpiece, but also the container itself.
  
• The marinade needs to be cooked a little with a margin. After a couple of days, the cabbage will absorb a large amount of liquid, so you will need to top up the marinade.
• To add sweetness to the preparation, you need to put a little beet or bell pepper in the cabbage.
• The place for homemade preparations is in the basement, but apartment residents can store marinades in the refrigerator or on the balcony.
• Pickled cabbage can be stored in sealed or hermetically sealed containers throughout the winter. If the jar is open, you need to eat the preparation, at most, 7-10 days, and you only need to store it in the refrigerator.
• It is very convenient to pickle cabbage in two- or three-liter jars.
• The method of cutting and the size of the fragments does not play a big role: the cabbage can be chopped finely, or it can be cut into large pieces or disassembled into leaves. The workpiece will still be tasty and fragrant.

Pickled cabbage is a source of vitamins, and, in addition, it is a delicious snack that can diversify a meager winter table. You can pickle any cabbage: from white cabbage to Brussels sprouts, you just need to choose the right recipe.

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