TOP 8 recipes for making pickled early cabbage for the winter in jars
Early cabbage is an unusually healthy product that contains a large amount of calcium, potassium, phosphorus, vitamins C and P. Preservation of this vegetable will help to preserve the entire rich vitamin reserve and provide a crispy harvest. Recipes of pickled early cabbage for the winter in jars will help prepare a delicious snack for a festive or dinner table.
Can early cabbage be pickled?
Early ripening cabbage, which has a high density, is better suited for conservation. Such a variety is better preserved when salted and tolerates long-term storage. However, early cabbage, with thinner but delicate leaves, is also suitable for pickling.
Preparation of containers and vegetables
All ingredients are thoroughly washed and inspected for damage. When inspecting, all damaged, rotten and dried leaves must be removed, since they cannot be pickled. Before preservation, glass containers must be thoroughly sterilized - in a microwave, oven or pan with boiling water.
How to pickle early cabbage for the winter?
You can marinate cabbage for the winter in different ways - a crispy snack is harvested with the addition of beets, tomatoes or bell peppers.
Traditional recipe
Marinating in the classical way contains a minimum set of products What do you need:
- cabbage - medium head;
- salt - 2 large spoons;
- refined sugar - 2 large spoons;
- butter is a large spoon.
How to cook: chop cabbage and carrots, place the ingredients in a container. Prepare the brine: bring water to a boil with the addition of refined sugar and salt, then pour in two small spoons of vinegar essence and oil. Boil for seven minutes. Pour the mixture into the components in containers, leave for three days and hide.
Fast cooking method
Pickled vegetables using this method can be enjoyed on the same day. First, chop a medium head of cabbage and chop two carrots. Next, the filling is prepared: for this you need to pour two large tablespoons of salt into the glass, add sugar and then add vinegar (100 grams) and oil (200 grams). Pour vegetables, leave for five hours in a cold room.
Young cabbage with tasty pieces
Salting in slices is the best way for young cabbage. A head of cabbage weighing three kilograms must be divided into parts. Pepper peas and lavrushka are placed on the bottom of the container. Next, prepare the filling: boil a liter of water with a glass of granulated sugar and three large tablespoons of salt, then add ½ cup of vinegar. Fill in the components and then close the containers.
Spicy appetizer
This recipe will really appeal to lovers of sharp preparations. To preserve a spicy snack, you need to chop cabbage, garlic, peppers and grate carrots. Then a filling of sugar and salt is prepared. After boiling, pour in vinegar essence and oil. Fill the container with filling, place the load on top for a day, and then roll it up.
Curry option
Spices will complement the taste of an appetizing preparation. An average head of cabbage needs to be cut into small slices and folded into containers. Add a spoonful of sugar and three large tablespoons of salt. Then add two dessert spoons of curry. Place the load so that the juice appears. After an hour, add 50 grams of vinegar and oil. Close and put in a cold room.
With beets
For a rich color of the workpiece and taste, add beets. The main ingredient weighing 2 kilograms is cut into slices, and the beets and carrots are chopped. Next, a marinade is prepared from a glass of granulated sugar and two large tablespoons of salt, as well as vinegar and oil. The hot liquid is poured into a container with vegetables. A day later, the banks are hidden in the cellar.
With tomatoes
For this recipe, choose tomatoes with a dense skin. First, a few heads of cabbage are cut, and 5 kilograms of tomatoes are thoroughly washed. The ingredients are laid out in containers, fresh herbs are laid on top. Then the ingredients are poured with boiling brine and a spoonful of vinegar essence is added to each container. It remains to close and hide.
With pepper
The pepper will perfectly complement a crispy snack. What do you need:
- cabbage - head of cabbage;
- pepper - 6 pieces;
- granulated sugar - 100 grams;
- salt - 2 large spoons;
- vinegar - 100 milliliters;
- scented oil - 60 grams.
Chop vegetables in a convenient way and place them in containers. Then you need to prepare the brine: boil water, salt and sugar. As soon as the liquid boils, add vinegar and oil. Next, you need to pour the products with boiling brine and let it brew for two hours. Then you need to pasteurize, roll up and hide in the cellar.
How to store the finished product correctly?
Preservation prepared in accordance with all the rules can be stored all winter, since the recipe requires the addition of natural ingredients. After twisting, sterile containers will need to be stored in a cool place: cellar, refrigerator or basement.
It is better not to put cans on the floor - so that mold does not form.
