Proven recipes for pickled cabbage pieces for the winter

Preparing the ingredients

First, remove the outer leaves from the dense cabbage head. After removing the core, cut the cabbage into large pieces. For pickling, it's not recommended to choose varieties that are intended for long-term fresh storage. These vegetables are not particularly juicy. Moreover, they tend to be rather tough.

You won't be able to crush the vegetable by hand, since the recipes below call for cutting it into chunks rather than shredding it into thin strips. Mid-season varieties are best for winter pickling—they'll produce a crispy, juicy product.

It's also important to pay attention to the weight and size of the head. A light and large head indicates a lack of juice in the cabbage. Pieces of such cabbage may taste bitter. Ideally, heads of cabbage weighing between 2 and 3 kg are best for pickling.

Video: "Pickled Cabbage with Beets"

This video will show you a recipe for delicious pickled cabbage pieces with beets.

Simple recipes

This article provides simple, step-by-step recipes for preparing delicious pickled cabbage pieces in jars for the winter.

Quick preparation

For a simple and quick pickle, you will need 1 kg of cabbage, 1 carrot, 4 cloves of garlic, 2 tablespoons of salt, 4 tablespoons of granulated sugar, 1 glass each of vinegar and vegetable oil.

Cooking steps:

1. Wash the vegetables, chop the cabbage coarsely, grate the carrots.
2. Grind the garlic through a press or finely chop it.
3. Place everything in the jar in the following layers: cabbage, carrots and garlic.
4. Marinate. To prepare the marinade, dissolve salt, sugar, and vegetable oil in water. Add vinegar to the mixture only after removing it from the heat.
5. After the vegetable mass has been covered with the marinade, leave it for 24 hours.
6. After 24 hours the dish will be ready to eat.

Acute

To prepare a spicy, tasty dish with a kick, you will need 700 g of cabbage, 1 large beetroot, 2 cloves of garlic, 70 ml of vinegar, 2 tbsp. of salt and 1 tsp. of sugar.

Marinating is carried out as follows:

1. Wash the cabbage, peel it and cut it into quarters, then into large pieces.
2. Peel and cut the beets into strips.
3. Place the vegetables in clean jars.
4. Add bay leaf and whole garlic cloves.
5. To prepare the marinade, you need to dissolve salt and sugar in water, and add vinegar at the end.
6. Pour the marinade over the vegetables.
7. Screw the jar shut and put it in a dark place.

Provencal

The Provencal appetizer will appeal to absolutely everyone, as it is moderately crispy, spicy, and piquant. The taste depends greatly on the spices and herbs, so it is recommended to use them in the specified quantities.

List of ingredients: 2 kg of cabbage, 1 large carrot, 3-4 cloves of garlic, half a cup of sugar, 1.5 tbsp of salt, a quarter teaspoon of coriander, 5 black peppercorns, 3 cloves, 4 tbsp of olive oil, 100 ml of vinegar.

Sauerkraut is prepared as follows:

1. Chop the cabbage into large pieces.
2. Cut the carrots into thin slices.
3. Press the garlic cloves through a press.
4. Combine vegetables, butter, sugar and spices, add salt.
5. Place in an enamel container and apply pressure.
6. Place in a cool place for a couple of hours.
7. It is recommended to garnish with cranberries before serving.

With eggplants

The combination of eggplant and cabbage is hardly traditional. Typically, these vegetables are pickled and cooked separately. However, there is a "correct" way to prepare them, where both vegetables complement each other perfectly. Pickling allows you to enjoy the taste of summer, even if it's freezing outside.

The hostess will need half a head of cabbage, 3-4 eggplants, 2 small carrots, 1 head of garlic, 1 tbsp. salt, 3-4 tbsp. granulated sugar, 1 hot pepper, 100 ml of vegetable oil and 150 ml of vinegar.

Cooking process:

1. Wash the eggplants, cut off the stems, and cut into large cubes.
2. Bake in the oven, after brushing with two tablespoons of butter.
3. Bake for 20 minutes at 200°C.
4. Sterilize lids and jars.
5. Chop the cabbage coarsely.
6. Grate the carrots on a coarse grater.
7. Crush the garlic cloves.
8. Mix sugar with cabbage, add oil, vinegar and spices, add salt.
9. Add chopped vegetables and leave for two hours.
10. Add eggplants and stir.
11. Spread into jars, adding brine.
12. Sterilize for 10 minutes, seal the jars tightly.
13. Store the canned goods in a cool place.

In conclusion, it is worth adding that it is better to marinate in a glass or enamel pan or bucket.

In aluminum and iron containers, cabbage may acquire a gray tint.

To make the pickle even more delicious, cranberries, dill seeds, caraway seeds, and lingonberries are often added to the mixture. The pickle is used not only as an appetizer but also as a side dish for meat and fish. Freshly chopped green onions also add flavor.