The best recipes for pickling red cabbage for the winter

Preparing the ingredients

Any home cook can prepare a winter pickle. To do so, remember the recommendations and properly prepare the vegetables for pickling. The best time for pickling is early October. During this period, the vegetables become ripe, which facilitates long-term storage. It's also advisable to salt the leaves before pickling. This means rubbing them with salt. This will make them softer. Another quick method is to soak the leaves in boiling water for 15 minutes.

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This video will show you how to prepare pickled red cabbage for the winter.

Step-by-step recipes

Pickling is a more popular choice for home cooks than fermented vegetables. Home cooks know various ways to preserve pickled red cabbage for the winter. Beets, apples, carrots, onions, peppers, and herbs are often pickled with it. The traditional pickling mixture consists of water and vinegar, to which granulated sugar, vegetable oil, and salt are added. This article presents various recipes that vary in ingredients, processing methods, and cooking time.

Classical

Ingredients:

• 2 heads of cabbage per 2.5 kg;
• head of garlic;
• 6 cloves;
• 5 bay leaves;
• 8 peas of allspice and black pepper.

For the marinade:

• 1 liter of water;
• 4 tbsp. vinegar (9%);
• 2 tbsp. granulated sugar;
• 2 tbsp. salt.

Marinating process:

1. Shred the cabbage heads, preferably using a long, sharp knife.
2. Cut the garlic cloves into thin slices so the product looks better.
3. Combine and stir in a wide container.
4. You can crush the cabbage with your hands.
5. Prepare the jars in advance, wash and dry them.
6. Add spices, salt, place cabbage, pour in marinade.
7. Close with lids.

Spicy

This dish makes a great salad for a festive table or an appetizer for hearty and savory sandwiches. If you want your preserves to last throughout the winter, it's recommended to marinate the vegetable with other ingredients to create a spicy and delicious dish.

For marinating you need:

• 2 beets;
• 1 kg of cabbage;
• 2 carrots;
• 4 garlic cloves;
• 2 tbsp. salt;
• 1 liter of water;
• 1 tsp ground red pepper;
• 100 ml of vinegar and vegetable oil;
• 1 cup of sugar;
• three peas of black and allspice.

Step-by-step instructions:

1. Wash and peel the vegetables.
2. Separate the purple cabbage leaves from the head and chop coarsely.
3. Grate the beets and carrots using a Korean carrot grater.
4. Combine vegetables in a bowl.
5. Add peppercorns and ground hot pepper.
6. Pour water into a separate container, dissolve salt and sugar, add oil and vinegar.
7. Bring the marinade to a boil, cool and add to the vegetables.
8. Cover the container and quickly place it under pressure.
9. Marinate for 3 days, pour into jars and refrigerate.

In pieces

For this recipe you will need:

• 1 head of red cabbage;
• 3 black peppercorns;
• cloves, cinnamon, bay leaf – to taste;
• 20 g of salt.

The marinade contains:

• 200 ml vinegar;
• 400 ml of water;
• 200 g sugar;
• salt to taste.

The preparation consists of the following stages:

1. Remove the outer leaves from the cabbage, chop into pieces and add salt.
2. Leave for 2 hours so that the vegetables can be thoroughly salted.
3. After the specified time, place the red cabbage pieces into jars.
4. Add cinnamon sticks, bay leaf, black pepper and cloves.
5. Prepare the marinade: mix vinegar with sugar, salt and water.
6. Heat, but do not bring to a boil.
7. Fill the jar almost to the brim with vegetables.
8. Close and sterilize for half an hour.
9. Once the contents of the jar have cooled, they can be eaten.

It is worth adding that this type of cabbage contains many vitamins and also has a positive effect on the human body.

After a short period of processing, all properties are preserved, which is especially important in winter.