Delicious salted cabbage: recipes

Content

1 Cooking principles
2 Delicious salting recipes
3 Conclusion

There are several options for how to deliciously pickle cabbage. They differ in the set of ingredients and the order in which vegetables are processed. Delicious preparations will not work without the right choice of ingredients, adding salt, sugar and spices. IN pickled cabbage useful substances are preserved, it can be used as a side dish or as a component of vegetable salads.

Cooking principles

To get delicious homemade pickles, you need to follow these principles:

best suited for pickling late varieties of cabbage;
heads of cabbage are selected dense, without cracks and damage;
for work, you will need a container made of glass, wood or enamel;
salt is taken coarsely, without any additives;
the salting process takes place at room temperature;
the finished snack is stored in a cold place.

Delicious salting recipes

Salt cabbage you can use carrots, apples, beets, bell pepper and other vegetables. Necessarily done brine, to which sugar, salt and various spices are added to taste. With the fastest salting method, a ready-made snack is obtained after 2 hours. On average, pickles are cooked for 3-4 days.

Traditional recipe

For a classic recipe delicious salting cabbage just cook the marinade and add the carrots:

Cooking should start with brine. First you need to pour 1 liter of water into a saucepan, and when the liquid boils, add 2 tbsp. l. salt and 1 tbsp. l. Sahara.
The brine should be boiled for another 2 minutes and left to cool.
During this time, you need to prepare the cabbage, which will require about 3 kg. Heads of cabbage need to be washed, removed withered and damaged leaves, and then finely chopped.
Two small carrots are peeled and grated.
Mix the vegetable mass and crumple it with your hands so that a little juice stands out.
Then they are transferred to glass jars or enameled containers, adding bay leaves (3 pcs.) And allspice (4 peas) as spices.
The crushed components are poured with brine and kept for 3 days at room conditions. From time to time, the mass is pierced with a thin wooden stick.
Salted cabbage served on the table or transferred to a cool storage area during the winter.

A simple recipe

Delicious pickles are made using a simple and quick recipe. Then a minimum of time will be spent on pickling:

Cabbage heads with a total weight of 5 kg are finely chopped.
Carrots (0.2 kg) are chopped in a blender or grated.
The ingredients are mixed with the addition of 0.1 kg of salt and placed in a prepared container.
For better salting, a load is placed on top. Its functions will be performed by a stone or a jar filled with water.
Within 3 days, the cabbage will be salted, and it can be moved to permanent storage.

Fast salting

If you need to get salt cabbage to the table in the shortest possible time, then quick recipes come to the rescue. With this method, the snack is ready to eat in a few hours:

One or several heads of cabbage weighing 3 kg are finely chopped.
Three large carrots are grated on a grater.
3 garlic cloves are passed through a press.
They put a liter of water on the fire, add 0.5 liters of vegetable oil, 0.4 kg of sugar and 6 tbsp. l. salt. When the brine boils, you need to pour in 0.4 liters of vinegar with a concentration of 9%. The liquid is left on fire for another 2 minutes.
While the brine has not cooled down, you need to pour it over the cabbage.
After 2 hours, the cabbage appetizer can be served to the table, as a result, it turns out to be tasty and crispy.

Salting in chunks

It is not necessary to finely chop the cabbage for pickling. To make homemade preparations very tasty, you need to cut the heads of cabbage into several parts:

Several heads of cabbage weighing 3 kg are cut into large pieces, the stump and damaged leaves are removed.
One carrot is chopped in a blender or grated.
Cabbage pieces stack to the bank, chopped carrots are placed between them.
When the container is half full, hot pepper is placed in it. Vegetables are stacked without tamping.
1 liter of water is poured into a container, sugar is dissolved in it in the amount of 1 glass and 2 tbsp. l. salt. When the brine has cooled, add a third of a glass of vinegar with a concentration of 9% to it.
The resulting liquid is poured into a container with cabbage, after which it is removed to the refrigerator.
It takes 3 days for the cabbage to be completely salted for the winter.

Beetroot recipe

The use of various seasonal vegetables helps to diversify homemade preparations. The most delicious is cabbage in combination with beets:

Cabbage (4 kg) is prepared in a traditional way: washed and cut into strips.
Two medium beets are peeled and diced.
Horseradish will help to spice up the workpieces, the root of which needs to be peeled and minced. To avoid irritation of the mucous membranes when working with this product, it is recommended to put a plastic bag on the meat grinder.
The head of garlic is peeled and then crushed by any suitable method.
The cabbage needs to be crushed a little to make the juice stand out. All prepared components, except for beets, are mixed in a common container.
Then proceed to the brine. Dissolve 0.1 kg of salt, half a glass of sugar in a saucepan with water, add 4 bay leaves, 2 umbrellas of cloves and 8 allspice peas.
The liquid is boiled and then left to cool.
Cabbage is placed in a three-liter jar in several layers, between which beets are placed.
A load is placed on top of the vegetables. In this position, the workpieces are left for 3 days. The mass is stirred periodically.

Pepper and Garlic Recipe

The use of hot peppers and garlic allows you to get a hot appetizer for the main course. The recipe for its preparation is quite simple and includes several stages:

First, prepare cabbage (4 kg), which is finely chopped.
One carrot must also be chopped in any way.
The pod of hot pepper is freed from seeds and then crushed. When working with hot peppers, you need to be careful not to let it get on the skin and mucous membranes.
Four garlic cloves are passed through a garlic press.
The prepared vegetables are mixed with the addition of salt (30 g). If you crush them a little, then the release of juice will occur faster.
Oppression is placed on the vegetable mixture. Over the next 3 days, the mass is stirred and, if necessary, add more salt or hot pepper.

Apples recipe

For pickling cabbage, choose late varieties of apples, which are distinguished by their hardness and sweetish aftertaste. The resulting blanks retain useful substances and remain tasty and crispy.

Salting cabbage for the winter with apples takes place subject to a certain technology:

First, prepare fresh cabbage with a total weight of 10 kg. Heads of cabbage must be washed and chopped.
Several carrots weighing 0.5 kg are grated.
The apples are cut into small slices, after removing the core. For pickling, you need 0.5 kg of apples.
Vegetable components are mixed in one container.
To obtain brine, water is poured into a saucepan and 0.3 kg of salt is dissolved in it. When the brine boils, it is removed from the heat and left to cool.
Three-liter jars are filled with vegetables, then brine is poured into them. It is necessary to store pickles at room temperature.

Dill Seed Recipe

The use of dill seeds gives the pickles a spicy flavor. In addition to cabbage and carrots, the recipe suggests using apples:

Several cabbage heads with a total weight of 3 kg are prepared in the usual way: washed and chopped.
Wash apples (1.5 kg) well enough, you don't have to chop them.
Grate carrots (0.2 kg).
Fill the saucepan with water (3 l) and add 3 tbsp. l. sugar and salt.
Cabbage and carrots are placed in a separate container. To make the snack tastier, add dill seeds (3 tbsp. L.) To it. Mix the ingredients thoroughly.
Part of the vegetable mass is placed in a salting container and tamped. Then 0.5 l of brine is poured and apples are pricked into one layer. Then place the remaining mass and make another layer of apples. The container is filled with the remaining brine.
A plate and a load are placed on the vegetables. It will take a week for full salting.

Pickled apples and cranberries

Due to apples and cranberries, the blanks acquire a piquant taste. The cooking procedure in this case takes the following form:

Cabbage weighing 2 kg is prepared in the usual way: washed and chopped.
Three small carrots are finely grated.
Three sour apples are cut into slices after removing the peel and seeds.
To obtain brine, add 2 liters of water to the pan, 1 tbsp. l. salt, 0.4 kg sugar, 2 tbsp. l. sunflower oil, an incomplete glass of vinegar and a head of garlic, pre-chopped. The brine should boil.
Cabbage, carrots, apples and cranberries are placed in a container for subsequent salting. The recipe will require 0.15 kg of cranberries. If the berries were purchased frozen, then first you need to defrost them.
Pour the vegetable slices with brine so that they are completely covered with it.
The load is installed on top. It takes 1 day to prepare a pickled snack.

Georgian salting

The recipe for cooking vegetables in Georgian is distinguished by the use of a variety of vegetables. Therefore, the appetizer turns out to be very tasty, although it cannot be stored for a long time.

One small cabbage head is cut into cubes.
Then the beets are peeled and cut into strips.
Hot peppers are ground after removing the seeds and stalks.
Celery greens (0.1 kg) are finely chopped.
Dissolve 2 tbsp in 2 liters of water. l. salt and bring the liquid to a boil.
The resulting components are placed in one container in layers, between which layers of garlic are made, then they are poured with boiling brine.
For 2 days, the vegetable mass is placed in a warm place.
A salted snack is stored in the refrigerator.

Bell pepper recipe

When salting cabbage with bell pepper, the appetizer tastes sweeter. You can prepare it by following a certain sequence of actions:

White cabbage weighing 2.5 kg should be chopped in a suitable way. Then you need to mash it a little and add salt so that the juice appears.
Then rub 0.5 kg of carrots.
A pound of sweet pepper should be chopped randomly, removing the seeds first.
Onions (0.5 kg) are chopped into half rings.
Vegetables are mixed in one container, add 1 cup of sunflower oil and 3 tbsp. l. Sahara.
Boil one liter of water, then add 50 ml of vinegar. Pour the vegetables with marinade and mix again.
The vegetable mass is placed in glass jars.
The blanks are sent for storage in a cellar or refrigerator. After 3 days, they are completely ready for use.

Conclusion

Salted cabbage serves as an addition to the main courses; vegetable salads are prepared on its basis. To salt it, you need salt, sugar and various spices. Particularly tasty are the workpieces containing beets, apples, cranberries, bell peppers. Salting vegetables takes about 3 days, however, with quick recipes, this period of time can be significantly reduced.

Salting cabbage for the winter: delicious recipes