12 best instant pickled cabbage recipes

Unlike thermophilic tomatoes and eggplants, cabbage feels comfortable in temperate and northern latitudes. It is planted in every country house and garden. The heads of winter varieties are stored for a long time, salted and fermented in a barrel, used for quick preparation of pickled cabbage with vegetables or mushrooms. Each ingredient brings its own flavor, sweetness or spice.

Features of quick pickling of cabbage

The products are fermented for several days, although the brine can be made in 5 minutes. It will take much less time to cook pickled greens or cabbage. In 12 hours, tough leaves turn into a delicate and mouth-watering snack, which contains a lot of useful components.

Vegetables are pickled with the help of the acid they produce. Cabbage is pickled in a filling, where vinegar is always present. Depending on the recipe and the additional ingredients used, the heads are marinated for 2 hours, but more often overnight, and sometimes it takes two days.

Selecting and preparing vegetables

So that the cabbage does not soften, but turns out to be crispy, late and medium varieties are used for salting, fermentation, and preservation with vinegar.

Unripe heads of cabbage taste a little bitter; at ripe heads, the leaves become white, dry at the ends.

For the preparation of the marinade, do not take iodized salt, which softens the cabbage. Before shredding, the wilted top leaves are removed, the stump is removed, the head of cabbage is cut into several pieces.

The marinade is boiled from pure water and spices, poured into jars, vinegar is added to each. For a snack closed for the winter, young cabbage is used.

How to properly prepare containers

Glassware, into which pickled vegetables are rolled, is washed with soda, rinsed, after drying, sterilized in one of the following ways:

• in the oven;
• in a microwave oven;
• in a basin or saucepan;
• in a double boiler.

Banks with a volume of 0.5 or 1 liter warm up for 10 minutes, in a microwave oven - 3 or 5. A three-liter container must be sterilized for half an hour, tin lids are disinfected in boiling water.

Fast cooking methods for cabbage

Canned heads of late and medium varieties, combining with other plant products, use a different seasoning.

The classic recipe for instant pickled cabbage - "Lick your fingers"

A crispy vegetable snack retains the maximum of nutrients. A small head is chopped, the carrots are rubbed, the pepper is cut into strips. The ingredients are transferred to a basin, combined with peas and garlic.

Pour sugar into salted water, add oil and ¼ cup of vinegar, boil for a couple of minutes. Vegetables are poured with a boiling composition, covered with a saucer, oppression is placed.

Pickled early cabbage is not left for the winter. It is quickly salted, it turns out very tasty, it is instantly used, but it is not stored for a long time.

Juicy and crispy cabbage in a 3-liter jar with hot marinade

Women often canned fruits and vegetables in large containers, so as not to bother washing and sterilizing the cans. The head of the cabbage is cleaned from the upper leaves, cut with a knife or chopped, chopped 1 or 2 carrots. In addition to vegetables, you will need:

• vinegar - ½ cup;
• sugar - 100 g;
• salt - 1 l.

The leaves of the head are transferred to a bowl, combined with carrots. Sliced ​​vegetables are sent to containers, compacting well.

A marinade is made from 6 glasses of water and spices. The salted liquid is sent to the fire, boiled for half a minute. A container with cabbage is filled with brine and vinegar, twisted, left to marinate until the next morning.

Take a look also

TOP 11 simple recipes for making pickled peppers for the winter

Quick recipe in 2 hours

A beautiful and fragrant salad can be closed in jars for the winter by chopping a kilogram of juicy white cabbage. Fresh or frozen peppers are freed from grains, cut into strips, and 1 carrot is chopped using a coarse grater.

All components are mixed and transferred to glassware, filled to the brim with boiling marinade, covered and left in the kitchen. To prepare brine, 0.5 l of water is combined:

• with ½ glass of sugar;
• a spoonful of salt;
• oil and vinegar.

Yellow and red peppers stand out from the leaves, adding sweetness. Vegetables are marinated for only 2 hours.

Korean cabbage in large pieces

You don't have to spend a lot of time preparing a fragrant salad, an amazing pink hue to which is given by just one beet, and hot pepper - spicy.

To please the family with Korean cabbage:

1. A small head of cabbage is divided into 8 parts, each of them is cut in two and chopped into 4 more pieces.
2. Beets are rubbed on a grater in the form of large strips.
3. The garlic is freed from the husk, the teeth are turned into cubes with a knife.
4. Chopped vegetables are sent to a 3 liter jar in layers, seasoned with hot pepper.
5. The water is salted, oil is poured, boiled with sugar and bay leaves.
6. A container with vegetable slices is filled with boiling marinade, seasoned with vinegar, covered with a plate with oppression for a day.

Cabbage should be infused for 2 more days. During this time, it will absorb acid and sugar, and will acquire a sharpness. To pour the salad you will need:

• one and a half liters of water;
• a glass of oil;
• salt.

Season the appetizer with hot pepper. No other spices are used.

Variation with carrots, vinegar and vegetable oil

To prepare the salad, excess greens are cut off from the head. The garlic is cut into slices, the carrots are chopped with a grater. To make liquid stand out from the vegetables, put 2 tablespoons of salt, mix thoroughly.

Sugar is poured into a liter of water and the marinade is boiled, to which pepper, oil and vinegar are added. A container with cabbage is filled with liquid. A load is placed on top, the vegetables are soaked in pouring for at least 12 hours. For the preparation of a fragrant snack used:

• garlic;
• pepper - 15–20 peas;
• 150 ml of oil;
• 8 tablespoons of sugar;
• carrots - 4 pcs.

The pickled workpiece is stored indoors at 2–5 ° C. Serve salad for hot dishes.

Spicy cauliflower with garlic, dill and pepper

Both fresh and pickled vegetables are eaten with pleasure in winter, preservation of tomatoes, cucumbers, eggplants is quickly consumed. For a change, women pickle not only white cabbage, but also cauliflower.

To make the salad fragrant and appetizing, add seasoning in the form of:

• bay leaves;
• parsley and dill;
• chili peppers.

The disassembled cabbage inflorescences are dipped for half a minute in a saucepan with boiling water and selected in a colander. Pour spices into 3 liters of water, 3 liters. rock salt and make a marinade.

Leaves, herbs, pepper, 4-5 cloves of garlic and carrots cut into 2 parts are placed in a glass jar. Put the cauliflower, then again - seasoning, pour hot marinade up the neck, leave in the kitchen for a couple of days.

Georgian beetroot without vinegar and oil

A fragrant appetizer for spicy meat dishes is made in the Caucasus. A lot of allspice is used for its preparation. The main ingredient is cabbage:

1. Two dense and firm heads of cabbage are freed from excess greens, divided into 8 parts.
2. Each piece is thrown into salted boiling water, kept in it for a maximum of 3 minutes, and removed onto a wire rack or colander.
3. The fragrant powder is sent into water, herbs and leaves are put and the filling is boiled.
4. Beets are chopped into slices, hot peppers are divided into 4 parts.
5. At the bottom of a large jar, vegetables are placed in layers, alternating with pieces of cabbage.

The container is filled with brine, covered with gauze and placed in a bowl. Vinegar is not used to prepare the salad, but you will need:

• a pinch of pepper;
• a bunch of parsley and celery;
• beets - 3 or 4 pcs.;
• 60 g salt;
• garlic.

Take a look also

TOP 5 step-by-step recipes for making soaked pears for the winter

A jar with a vegetable preparation is left in the kitchen. They try it after 4 days, use it with sunflower oil.

Pickled Chinese cabbage in pieces per day

To diversify the menu with healthy herbal products, no special knowledge and skills are required, a lot of time and a lot of ingredients are not spent. A kilogram of Peking cabbage is washed under the tap, halved, cut into pieces. Onions are turned into rings, carrots - into strips, garlic - into plates.

Spices are poured into the water and the marinade is boiled. Vinegar is added to the boiling liquid, sunflower oil is poured in, a container with vegetables is filled with brine, and a saucer is covered. "Daily" snack is served with mashed potatoes, except for cabbage, only a few ingredients are taken for its preparation:

• 2 onions;
• 2 carrots;
• ½ head of garlic.

For pouring, you need 100-120 ml of vinegar, 70 oil, 4 glasses of water. You can store the salad for 10 days in the refrigerator or roll it up in jars.

Spicy with ginger

Not everyone is recommended to eat spicy snacks, but the vegetable salad prepared according to this recipe does not irritate the mucous membrane, is rich in vitamins, and strengthens the immune system. To pickle a head of cabbage, you will need:

• 60–70 g of ginger root;
• half a garlic;
• pepper - 1 pc.;
• 1 carrot.

Not table vinegar, but apple cider vinegar is poured into the marinade. Cooking consists of several steps:

1. Cut the cabbage into pieces, peeled peppers into strips, squeeze out the garlic.
2. Chop the carrots.
3. The vegetables are thoroughly mixed and placed in a bowl, and ginger root circles are added.
4. Pour 2 tablespoons of salt, 5 sugar into the boiled liquid, boil it and pour 150 ml of apple cider vinegar.
5. A container with cabbage is filled with marinade, pressed so that juice appears.

The cooled vegetable snack is sent to the refrigerator. If done correctly, this delicate and savory salad won't spoil for a month.

With bell pepper

You can marinate white cabbage with exotic spices, mushrooms, fruits, but most often women close it for the winter with vegetables. If you use 1 hard head, you will need 500 g of carrots, which are chopped into strips. Seeds are extracted from half a kilogram of pepper, the fruits are cut into strips. The top leaves are removed from the cabbage, the head of cabbage is chopped with a knife.Several bulbs are peeled and chopped into rings. To prepare the marinade add to the water:

• 1 spoonful of sugar and salt;
• Bay leaf;
• peppercorns - 5 pcs.;
• sunflower oil - 1/2 cup.

When the liquid boils, pour 70-80 ml of vinegar. The vegetable mixture is placed in jars, seasoned with marinade. The container is sterilized for a quarter of an hour.

With apples and cranberries

A sweet and aromatic snack with sourness is obtained if berries and fruits are used instead of pepper. She prepares quickly. You need to chop a head of cabbage, chop 1–2 carrots, finely chop 4 Antonovka apples, mix with a glass of fresh or frozen cranberries. All ingredients must be filled with marinade made from sugar, salt and vinegar. After a day, the snack will infuse and can be served on the table.

With vegetables and apples

Sauerkraut is combined with different dishes, but since there is nowhere to store it in this form in the apartment, a dense head of cabbage is chosen, chopped into strips and marinated with grated carrots and apples, cut into thin slices. Put all the ingredients in a bowl, pour a glass of sugar, add 2 tablespoons of salt, allspice peas.

After a few hours, sterile jars are filled with the mass that released the juice, poured with a marinade made from 1.5 liters of water and 200 ml of vinegar. Containers are sterilized for 20-25 minutes. For 1 head of cabbage, 5 apples, 2 carrots are taken.

Storage rules and shelf life

Cabbage rolled up with vinegar for the winter does not spoil until spring. From an open can in the refrigerator, you need to eat a snack in a week, as it starts to darken. Fast food assortments are stored for only a month without sterilization.