"Golden" recipes for making delicious pickled cabbage for the winter

Peculiarities of pickling

Pickling is a process of salting with vinegar. Fermentation, on the other hand, occurs without vinegar, using only the acidity of the cabbage. Only salt and spices are added to the fermented product.

Pickled cabbage is prepared using a marinade to which the following ingredients are added: water, vinegar, salt, sugar, and spices such as bay leaf, peppercorns, cumin, and cloves. Pickling cabbage takes a short time: from 2 hours to 24 hours, while sauerkraut takes 3-4 days.

Video: "Pickled Cabbage Recipe for Winter"

This video will show you how to make delicious pickled cabbage for the winter.

Proven recipes

Making homemade pickled cabbage is not difficult if you use the recipes below.

Quick preparation

Quick-pickled cabbage prepared according to this recipe can be eaten the next day.

It is prepared as follows:

1. Shred 2 kg of early cabbage using any method.
2. Peel the sweet bell pepper and cut into strips.
3. Grate two carrots and a cucumber into strips.
4. Mix all the vegetables in a large bowl, preferably by hand.
5. Pour boiling water over a 3-liter jar and place the vegetables in a tight layer, pressing down lightly. Leave some space in the jar for the marinade.
6. Prepare the marinade. Bring 1 liter of water to a boil. Add 1 tablespoon of salt and 3 tablespoons of sugar.
7. When they dissolve, remove the pan from the stove, add 1 dessert spoon of 70% vinegar. Stir.
8. Pour the boiling brine into the jar. Let it cool.
9. Refrigerate for 24 hours. Serve with fresh onions and vegetable oil.

Classical

This is a classic way of preparing cabbage for the winter.

To prepare you will need:

1. Chop several heads of cabbage, first removing the bad leaves and the stalk.
2. Take two large carrots and grate them.
3. Mix cabbage straws and carrots in a bowl, crush slightly.
4. To make the marinade, place a container with a liter of water on the stove, dissolve half a glass of granulated sugar and 2 tablespoons of salt in it.
5. After boiling, leave the pan for 2 minutes, then remove it from the heat and add 100 g of butter and 100 g of vinegar.
6. Remove the marinade from the stove and let it cool.
7. Pour the marinade over the vegetable mixture, then place it in the refrigerator and store there.
8. After 24 hours, you can serve the cabbage.

This cabbage can be preserved for winter storage.

Acute

Spicy food lovers will love this recipe for pickled white cabbage with vinegar and hot peppers.

Step-by-step recipe:

1. Remove the outer leaves from several heads of cabbage and cut into 2–3 cm strips.
2. Cut a couple of carrots into small cubes.
3. One hot pepper pod should be washed, seeded and finely chopped.
4. Add three tablespoons of granulated sugar and two tablespoons of salt to a liter of water. Boil the water for 2–3 minutes.
5. After the specified time, turn off the stove and add 100 g of vinegar and 200 g of vegetable oil to the brine.
6. Pour warm marinade over chopped vegetables and store at room temperature.
7. After a day, the spicy and crispy pickled cabbage is completely ready to eat.

With cranberries

Cabbage cooked with cranberries is one of the most delicious preserves. It goes well with any dish.

To prepare you will need:

1. Remove the outer leaves from 1.5 kg of cabbage, cut into squares or strips to keep the cabbage crisp, and chop it not too finely. Then place it in a deep container.
2. Pour a liter of water into a saucepan, add 2 tablespoons of salt, 0.5 cups of sugar, and half a cup of vegetable oil. Place on the stove.
3. Wait until the marinade boils and the sugar and salt dissolve, add 2 tablespoons of 9% vinegar, adding it just before removing the pan from the stove.
4. Add bay leaf and allspice if desired. Remove from heat and cool slightly.
5. Pour the hot marinade over the salad, place the press on top and leave in a warm place overnight.

Before serving, toss the cabbage with 0.5 cups of cranberries. You can add some greens if desired.

With garlic

You can use the recipe for pickled cabbage with garlic:

1. Remove the outer leaves from a 1.5–2 kg head of cabbage. Chop the remaining leaves.
2. Wash, peel and grate two medium carrots.
3. Divide the head of garlic into cloves, peel and chop.
4. Pour 1/3 cup of vegetable oil into the bottom of a three-liter jar.
5. Place a layer of cabbage.
6. Next, a layer of carrots.
7. Garlic on carrots.

Alternate layers in this manner until the neck of the jar is filled.

Next, prepare the brine: pour 1.5 liters of water into a saucepan. Add salt, sugar, and hot pepper and bring to a boil. Remove from heat and add a spoonful of vinegar.

Pour this mixture over the cabbage in the jar, let it cool, close the lid and put it in the refrigerator.

In the morning, add some marinade to the jar. The dish is ready to be enjoyed in the evening. However, this cabbage tastes best on the third day.

In jars with Aspirin

When preserving vegetables, it's important to use ingredients that will help preserve them throughout the winter. Some home cooks use Aspirin for pickling.

Many people are unaccustomed to adding a medicinal product to pickles. Therefore, this method has its detractors. Others, however, are very pleased with the results and preserve cabbage using this method. It does have a number of advantages. Aspirin has oxidizing properties, which makes it a preservative.

Let's look at how to properly pickle cabbage using this method for the winter.

Mid-late varieties are primarily chosen for pickling. They store much longer than early varieties. You'll need 3 medium-sized cabbage heads.

1. First, you need to sterilize the glass jars. Rinse them thoroughly with warm water and baking soda. You can sterilize the jars using any convenient method.
2. Preparing the vegetables: Wash the cabbage and remove the outer leaves. Peel, rinse, and coarsely grate 6 large carrots. Shred the cabbage.
3. Then place the vegetables in a clean, large bowl. Mix the cabbage and carrots, mashing them together slightly.
4. To prepare the brine: pour a liter of water into a saucepan and add two tablespoons each of salt and granulated sugar. Bring to a boil. Immediately remove the saucepan from the stove and let it cool slightly.
5. Pour the warm liquid into jars. Add three black peppercorns, two bay leaves, and one aspirin tablet to each. Then, fill each jar halfway with the vegetable mixture.
6. After this, put the same amount of spices and aspirin into the jars.
7. Place the remaining cabbage and carrots, add pepper, bay leaf and tablets again.

Pickled cabbage is the simplest and most affordable option for home-preserved food for the winter. There are also recipes for preserves with apples and beets. The most original recipes suggest adding ginger and honey.

Pickled cabbage can be preserved for the winter in combination with other vegetables. Most recipes call for the use of brine, which is used to pickle the vegetables.

To extend the shelf life of canned vegetables, be sure to add apple cider vinegar or diluted essence. This creates delicious additions to your menu that, if stored properly, can be eaten throughout the cold season.