14 quick recipes for making Provencal pickled cabbage for the winter

Cabbage "Provencal" is a spicy appetizer, the recipe for which is known to many housewives for the winter. You can cook it in a couple of minutes. You just need to chop the cabbage, pour it into a jar, add pepper, carrots, pour hot marinade over the salad. If the jar is closed with a tin lid, then the snack is pasteurized. You can put "Provencal" into a three-liter jar and close it with a plastic lid. You will have to store such a snack in the cold.

Features of cooking cabbage "Provencal" for the winter

To prepare Provencal salad, take a medium-sized head of cabbage, chop it finely or cut it into small squares. A chili pod is added to add a pungent flavor. You can make a snack with bell peppers, beets, carrots, raisins, or sour cranberries.

All chopped vegetables are placed in a three-liter jar. Then pour hot or cold marinade with sugar, salt, vinegar and sunflower oil. The billet for the winter is pasteurized for 15-25 minutes (depending on the size of the can).

Requirements for the main ingredients

This appetizer can be prepared from an early or late variety. The cabbage head must be fresh and free of rotten or insect-damaged leaves. Peppers, carrots, apples or berries are added to add a savory or sweet taste to the appetizer.

The main thing is that they do not have rot, mold, and are not damaged by insects. All ingredients are sorted out, inspected, washed, crushed before cooking snacks.

How to prepare containers correctly?

"Provencal" is prepared in 1.2, 3-liter cans. The container is washed with water with the addition of soda, then sterilized. Salad cans are closed with tin or twist-off lids. They are also washed with water and soda, then doused with boiling water. You can first cook the vegetables in an enamel pot and then transfer them to jars. True, it is advisable to keep such a salad in the cold for no more than 2 weeks.

How to cook Provencal cabbage at home?

There are several recipes for the Provencal snack. The technology is the same, salads differ only in composition. The cabbage is chopped, various vegetables and fruits are added, and then poured with marinade.

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Traditional recipe

The pickled appetizer contains:

• 1 cabbage head;
• 1 carrot;
• hot pepper pod;
• 2-3 cloves of garlic.

Marinade:

• water - 220 milliliters;
• salt, sugar - 33 grams each;
• vinegar (9 percent) - 42 milliliters;
• sunflower oil - 52 milliliters.

Chop the cabbage, put it in a saucepan, crush it. Add grated carrots, chopped pepper, chopped garlic. Then the appetizer is poured with boiled but chilled marinade. Chopped vegetables folded in a saucepan are covered with a plate, and some kind of oppression is put on top.

At room temperature, "Provencal" can stand for about 2-3 days. Then it is transferred to three-liter jars and stored in the cold for no more than 2 weeks.

Instant recipe

You can cook a delicious appetizer in just a day if you pour vegetables not with cold, but with hot marinade.

Ingredients are taken in the same quantity as for preparing Provencal salad according to the traditional recipe.

With sweet pepper

Instead of hot chili peppers, you can take Bulgarian. The rest of the traditional recipe is not changed. Grind vegetables, pour chilled or hot marinade.

With beets

What products are included:

• 1 cabbage head;
• 1 beet;
• 1 carrot;
• 1 small spoonful of horseradish.

Marinade:

• water - 225 milliliters;
• salt, sugar - 33 grams each;
• vinegar - 45 milliliters.

With apple and grapes

What is included:

• 1 cabbage head;
• 1 carrot;
• a bunch of dark grapes;
• 2 apples;
• 5 cloves of garlic.

To fill:

• water - ¼ liter;
• salt, sugar - 1 large spoon each;
• vinegar - 46 milliliters;
• vegetable oil - 0.5 cups.

With cranberries

What products you need:

• 1 cabbage head;
• 1 carrot;
• a handful of cranberries;
• 2 apples;
• 4 cloves of garlic.

Marinade:

• salt - 1 large spoon;
• sugar - 3 tablespoons;
• water - half a liter;
• vinegar - 44 grams;
• sunflower oil - 0.5 cups.

With brine

What vegetables are needed:

• 1 cabbage head;
• 1 carrot;
• 2 cloves of garlic;
• chili pod;
• caraway.

Brine:

• water - 0.5 liters;
• salt - 3 large spoons.

All vegetables need to be chopped, poured into a saucepan, covered with chilled salted brine, put under oppression. It is recommended to keep the salad warm at first. After 2-3 days it will be ready. Then it must be transferred to glass jars, taken out in the cold.

With green beans and tuna

What is included in the salad:

• fresh red cabbage - 205 grams;
• boiled green beans - 155 grams;
• a can of tuna in its own juice - 300 grams;
• bow - 1 head;
• garlic - 1 clove;
• salt, pepper - to taste;
• mayonnaise - 65 grams.

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Cabbage slices "Provencal"

To prepare the salad, the cabbage head does not need to be chopped, you can cut it into pieces, add chopped vegetables, pour over the marinade. Usually the head of cabbage is cut into large pieces when preparing Provencal with apples. Fruit is also cut into slices. In this case, the carrots can be cut into circles.

No vinegar

You can make a Provencal appetizer from sauerkraut. In this case, no vinegar is needed. You just need to add chili peppers cut into circles, a handful of cranberries, season the salad with vegetable oil.

With cranberries and raisins

What you need:

• cabbage in pieces - 1.05 kilograms;
• cranberries - a handful;
• carrot - 1 piece;
• raisins - 105 grams.

To fill:

• water - 405 milliliters;
• sugar - half a glass;
• salt - 1 spoon;
• vinegar - 36 grams;
• sunflower oil - half a glass.

With garlic in a jar

What products you need to buy:

• 1 cabbage head;
• 1 carrot;
• 6-7 cloves of garlic.

To fill:

• water - ¼ liter;
• salt - 2 large spoons;
• vinegar - 42 milliliters;
• sunflower oil - 0.5 cups.

With grapes and apple

What ingredients are needed:

• 1 cabbage head;
• grapes - 105 grams;
• apples - 2 things;
• cranberries - a handful;
• carrots - 1 root vegetable;
• bell pepper pod.

Marinade:

• water - ½ liter;
• vinegar - 30 milliliters;
• salt, sugar - 1 tablespoon each;
• sunflower oil - 76 milliliters.

With cranberries, apples and prunes

What is included:

• 1 cabbage head;
• a handful of cranberries;
• 1 carrot;
• 2 apples;
• a handful of prunes.

Fill:

• salt - 1 large spoon;
• sugar - 3 tablespoons;
• water - ½ liter;
• vinegar - 47 grams;
• sunflower oil - half a glass.

Cut the cabbage into squares, finely grate the carrots, cut the apples into small wedges. All vegetables must be put in layers in a saucepan. Then the ingredients are poured with hot marinade and put under pressure for 2-3 days. The pouring should completely cover the chopped vegetables. The prepared salad is mixed, laid out in three-liter jars and taken out in the cold.

How and how much can you store?

Shredded cabbage along with chopped vegetables and other ingredients should be kept warm for the first 2-3 days. It is advisable to cook the appetizer in an enamel saucepan, and then transfer to jars. Later, the cabbage must be taken out in the cold and eaten within 2 weeks.

If Provencal is made for the winter, the vegetables are immediately placed in glass containers, the jars are poured with hot marinade and pasteurized for 15-25 minutes, and then covered with lids. This canned cabbage can be stored in a cool pantry for about 1 year.