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There are blanks that can be made easily and quickly, but despite this, they are amazingly tasty and healthy. Among them - pickled cabbage with bell pepper. Simple ingredients that are easy to buy at the height of the vegetable season make a real vitamin bomb. This dish is ready a few days after cooking. But if there is a desire, such a vitamin yummy can be prepared for winter.
Marinated cabbage with peppers, sealed, keeps well in the cold. You can cook acute an appetizer, adding chili and garlic, it is easy to prepare a diet dish with a mild sweet and sour taste by adding more bell peppers and carrots. In a word, the scope for culinary imagination is unlimited. There are practically no restrictions in the choice of ingredients. But the products for this dish are prepared in the traditional way.
Preparing products for cooking pickled cabbage
- cabbage is chosen in the same way as for pickling - white, juicy and dense, it should contain a lot of sugars;
- freed from the upper integumentary leaves, the head of cabbage is chopped into small strips using a shredder or simply by hand with a sharp knife. Sometimes cabbage is cut into checkers, so it will better preserve nutrients and be crispy;
- carrots for this preparation should be bright, juicy and sweet, most often they are grated. The most beautiful pickled cabbage is obtained if the carrots are grated in the same way as for cooking in Korean;
- sweet peppers are better to take multi-colored, fully ripe with thick walls - this is the juiciest vegetable. Before cutting it, you need to wash it well and be sure to free it from seeds, you need to cut the pepper into strips;
- if you use onions, you should not take very spicy varieties: onion bitterness can give the workpiece an unpleasant aftertaste, semi-sweet varieties will give the necessary pungency and sweetish aftertaste. Cut the onion into slices or half rings;
- spices are needed for the marinade, but here you need to observe the golden mean: too many spices will simply clog the taste of vegetables, and if there are not enough of them, the dish will turn out to be bland;
- it is best to take natural apple cider vinegar for the marinade, it, unlike synthetic, will not do any harm, and the dish can be eaten by almost everyone, even those for whom ordinary vinegar is contraindicated.
Let's start with the classic recipe for this vitamin snack.
Pickled cabbage with bell pepper
For 1 medium cabbage head you will need:
- 3-4 carrots, rather large;
- 4 sweet peppers of different colors;
- 5 large red onions;
- a glass of vegetable oil;
- 5 tbsp. tablespoons of sugar with a small slide;
- 3 tbsp. tablespoons of fine salt without a slide;
- 150 ml of 9% vinegar.
Grind chopped cabbage by adding a teaspoon of salt. Mix chopped onions, bell peppers, grated carrots with cabbage.
Season the vegetable mixture of peppers, onions, cabbage with carrots with the rest of the ingredients, knead well, let the vegetables let the juice a little. Pour oil into the mixture. We put it in a sterile container. We put it in the refrigerator. Cabbage pickled with pepper is ready in three days.
Classic pickled cabbage with pepper
For one medium-sized cabbage head you will need:
- 2 carrots and 2 onions;
- 3 sweet peppers;
- under Art. spoon without top sugar, salt;
- 100 ml of vegetable oil and 9% vinegar;
- spices: bay leaf, allspice 5 peas.
Place the chopped vegetables in a bowl. Pour mixed oil, salt, vinegar, sugar into them. Put the spices on the bottom of the sterile dishes, and the vegetable mixture on top.
We keep the workpiece in the room for 2 days, covering it with a lid. Then we take it out into the cold.
Spicy pickled cabbage
In this recipe, many spices are added to the vegetables, including hot and black pepper. In combination with garlic, it will make the dish rather spicy, and the proportions in which sugar and salt are taken will give it a sweetish taste.
For one medium-sized cabbage head you need:
- 1 sweet bright pepper;
- 2 medium carrots;
- 4-5 cloves of garlic;
- a little salt, enough and Art. spoons;
- 3-4 tbsp. tablespoons of vegetable oil;
- 3 tbsp. tablespoons of sugar;
- half a glass of vinegar 9%;
- 2.5 glasses of water;
- half a teaspoon of ground black pepper;
- a quarter teaspoon of coriander, as well as ground hot pepper.
Add spices, crushed garlic to the grated carrots, add 1/3 of the warmed oil to it, mix. Shred cabbage, cut pepper, spread carrots to them, stir well. For the marinade, mix all the ingredients, except the vinegar, which we add immediately after it boils.
Pour the hot marinade into the vegetables. We put it in sterile jars and, after cooling, we take it out in the cold. A delicious salad can be eaten after 9 hours; it is stored in the refrigerator for much longer.
Pickled cabbage with peppers, apples and cranberries
Just pickle vitamin cabbage for the winter, adding, in addition to bell pepper, various components.
Ingredients:
- 0.5 kg of white cabbage;
- a couple of bell peppers, carrots, apples;
- half a glass of cranberries;
- a third of a glass of vegetable oil;
- half a glass of boiled water;
- 1 and ½ st. spoons of 9% vinegar;
- Art. a spoonful of sugar, there should be a small slide;
- h. spoon of salt;
- a third of a teaspoon of ground coriander.
Mix the chopped cabbage with the carrots grated on a simple grater. Add chopped peppers there and grind the vegetable mixture with your hands. Cut the apples into slices, after removing the middle.
We send them to vegetables, add coriander, salt, and sugar, knead well. We prepare a marinade mixture from water, oil, vinegar. Fill vegetables with it. We keep it under oppression in a cool place for a couple of days. Mix with cranberries and serve. It is better to store it in the cold.
Pickled cabbage with pepper and cucumber
The addition of fresh cucumber to pickled cabbage makes this salad especially elegant. It is also decorated with multi-colored strips of pickled pepper.
For 2 kg of cabbage heads you need:
- 2 carrots;
- one cucumber and the same amount of pepper;
- 4 glasses of water;
- Art. a spoonful of salt, there should be a slide on it;
- incomplete art. spoon 70% vinegar essence;
- 3 tbsp. tablespoons of sugar.
Shred cabbage, cut pepper, rub cucumber and carrots.
Mix the vegetables well and fill a sterilized 3 liter jar with the prepared mixture.
To get the marinade, boil water, to which we add sugar and salt. Add vinegar essence to the finished marinade, after turning off the heat.
Pour the vegetables with boiling marinade. We put the cooled workpiece in the cold. You can eat it every other day.
Pickled cauliflower with bell pepper
Among all the cabbage variety, there is a vegetable that is distinguished by great benefits and delicious taste. This is cauliflower. It can also be canned with bell peppers for the winter. It is not at all difficult to prepare it, and there are a lot of benefits from such a preparation, especially since the prices for this vegetable in winter "bite".
Ingredients:
- cauliflower - 1 medium head;
- 1 carrot and 1 bell pepper;
- a bunch of your favorite greens, usually green onions, parsley, dill, basil are used;
- spices for the marinade: clove buds and peppercorns, lavrushka;
- 1.5 liters of boiled water;
- 3 tbsp. tablespoons of salt;
- 200 ml vinegar 9%;
- 9 tbsp. tablespoons of sugar.
We separate the inflorescences from the cauliflower, three carrots on a "Korean" grater, cut the pepper.
Put spices, herbs, vegetables in sterile jars, fill them with boiling water.
Do this carefully so that the jars do not burst.
Let the workpiece stand under the lid for about 15 minutes. We drain the water using a special drain cover. In the meantime, we are preparing the marinade, for it you need to add salt and sugar to the water, boil. Turning off the heat, pour in the vinegar. Immediately fill the vegetables with the marinade. We seal hermetically. We install them upside down and carefully insulate them.
Prepare this delicious and vibrant vitamin blank. You can make it in batches all winter, since vegetables are always on sale. Or you can make autumn preparations and enjoy them all long winter.
