Snacks for the winter from white cabbage. Pickled cabbage for the winter recipes are very tasty

A cabbage snack for the winter is one of the key winter preparations for almost any housewife. Well, who doesn’t like to get a jar of crispy, spicy cabbage from the refrigerator on cold winter evenings and supplement their diet with it.

There is simply a huge variety of different recipes for making cabbage snacks for the winter, however, there are certain rules that are observed in any recipe. Firstly, vinegar must be included in the composition of the snack. Secondly, the vegetables included in the snack must be chopped.

Particular attention should be paid to the conservation of white cabbage.

How to cook cabbage appetizer for the winter - 15 varieties

This type of conservation is one of the most famous and favorite preparations for the winter. The composition of such preservation includes a number of vegetables, one of which is white cabbage.

Ingredients:

• White cabbage - 1 kg.
• Carrots - 1 kg.
• Cucumbers - 1 kg.
• Bulgarian pepper - 1 kg.
• Onion - 1 kg.
• Garlic - 10 cloves
• Vegetable oil - 250 gr.
• Salt - 100 gr.
• Sugar - 1 cup
• Table vinegar - 140 gr.
• Bay leaf - 5 pcs.
• Black peppercorns - 10 pcs.

Cooking:

Wash cabbage and remove damaged leaves. Peel and wash carrots, onions and garlic. My cucumbers and cut off the skin on the edges. Wash peppers, remove seeds and stems. Next, cut the vegetables. Cucumbers and carrots are cut into semicircles, or circles. Finely chop the cabbage. Pepper cut into strips of medium thickness. Onion cut into half rings of medium size. Finely chop the garlic.

We put the prepared vegetables in a deep saucepan, add 50 gr. to them. salt, ½ cup sugar, 3 bay leaves and 5 pcs. black peppercorns. Mix everything thoroughly and leave to infuse for 1 hour at room temperature. After this time, we put the pan with vegetables on the fire and begin to cook them, stirring constantly. It is important not to bring the vegetables to a boil. We put a container on the next burner in which we mix vinegar with vegetable oil, with the remaining salt, sugar, pepper and bay leaf. As soon as this mixture boils, it should be boiled for several minutes and removed from heat. Salad marinade is ready!

Place the finished marinade in a saucepan with vegetables, mix everything thoroughly. Now bring the vegetables to a boil and cook over medium heat for 10-15 minutes.

After 15 minutes, the products will not be completely ready, however, this is the beauty of this salad. Vegetables should crunch in your mouth. If they are cooked until fully cooked, this effect will not be.

After this time, pour the salad into sterile jars and roll up with sterile lids. Next, the jars of salad should be turned upside down, wrapped in a warm blanket and left to cool. When the preservation has cooled, it should be removed to a cool storage place.

This is a well-known Korean dish. Many housewives purchased such food in the markets and shops. Now you can cook it yourself.

Ingredients:

• White cabbage - 1 pc.
• Carrots - 3 pcs.
• Garlic - 1 head
• Water - 1 l.
• Vinegar - 1 tbsp. l.
• Sugar - 1 cup
• Vegetable oil - 1 cup
• Salt - 3 tbsp. l.
• Bay leaf - 4 pcs.
• Chili pepper - 1 pc.
• Peppercorns - 10 pcs.

Cooking:

Wash cabbage, dry, finely chop. We clean the carrots, wash them and three on a coarse grater. We clean the garlic, wash it and pass it through the garlic maker. Wash the pepper and finely chop. Place the vegetables in a bowl.

In a small saucepan, combine water, vinegar, sugar, vegetable oil, salt, bay leaf and peppercorns. Mix everything, put on fire and bring to a boil. As soon as the marinade boils, it can be removed from the heat.

Pour the marinade into a container with vegetables, mix everything thoroughly and leave the vegetables under the lid until they cool completely. When the snack has cooled, it can be consumed. You can store this dish for several months in the refrigerator.

This snack is ready to eat in 3 days and can be stored in a cool place for more than a month. It is quite possible to cook it in late autumn to decorate your New Year's table with unusual cabbage rolls.

Ingredients:

• White cabbage - 1 kg.
• Carrot - 1 pc.
• Apple - 3 pcs.
• Bulgarian pepper - 4 pcs.
• Hot red pepper - 3 pcs.
• Parsley, dill - 2 bunches
• Garlic - 2 heads
• Dill umbrella - 3 pcs.
• Sugar - 1 tbsp. l.
• Salt - 1 tbsp. l.

Cooking:

Remove the upper and middle leaves from the cabbage. We wash them and dry them. Then they should be boiled in boiling salted water for 1-2 minutes. Finely chop the lower leaves. We clean the carrots, wash them and three on a coarse grater. Wash the bell pepper, dry it, remove the seeds and stalk and cut into strips. My hot red pepper and cut into small pieces.

Combine chopped cabbage, carrots, bell peppers and hot peppers in one container, salt, sugar and mix thoroughly.

We clean the garlic, wash it and pass it through the garlic maker. Wash greens, dry and finely chop. Add garlic with herbs to other products, mix thoroughly again and let the salad stand until it starts juice. As soon as the juice appears, put the prepared salad in cabbage leaves and wrap it in the form of cabbage rolls.

Wash apples and cut into slices. Next, at the bottom of a deep pan, place dill umbrellas and a layer of apples. On top of the apples and dill lay out a layer of cabbage rolls. The next layer is apples again. So we alternate apples with cabbage rolls until the cabbage rolls run out. The last layer should be a layer of apples. When the products are stacked, cover the contents of the pan with a small plate and put a press on top.

A very unusual appetizer. Its main unusualness lies in the fact that cabbage, in addition to a pleasant sweetish-spicy taste, also has an unusual pinkish color.

Ingredients:

• White cabbage - 1 pc.
• Beets - 2 pcs.
• Garlic - 4 cloves
• Onion - 1 pc.
• Water - 1 l.
• Salt - 2 tbsp. l.
• Sugar - 0.5 cups
• Vegetable oil - 0.5 cups
• Vinegar - 50 ml.
• Bay leaf - 2 pcs.
• Black peppercorns - 6 pcs.

Cooking:

Wash cabbage and cut into medium-sized squares. We clean the beets, wash them and three on a coarse grater. Peel the onion, wash and cut into half rings. Peel the garlic, wash and cut into thin strips. We combine the prepared vegetables in a common container.

In a small saucepan, mix water, salt, sugar, vegetable oil, bay leaf, black peppercorns. Bring the resulting mixture to a boil and boil for 5 - 10 minutes, and then add vinegar to it and mix. Marinade is ready!

Pour the prepared marinade over the vegetables and leave them to marinate for 7 hours at room temperature. After this time, the snack can be hidden in the refrigerator and stored there for about 3 months.

"Ogorodnik" is a very tasty and easy-to-prepare snack for the winter. It does not take much time to prepare it, since it does not need to be boiled.

Ingredients:

• White cabbage - 2 kg.
• Carrots - 1 kg.
• Onion - 0.5 kg.
• Cucumber - 0.5 kg.
• Red pepper - 250 gr.
• Yellow pepper - 250 gr.
• Greens - 1 bunch
• Garlic - 6 cloves
• Vegetable oil - 1 cup
• Vinegar - ¾ cup
• Sugar - 1 cup
• Salt - 2 tbsp. l.
• Sweet ground pepper - 1 tbsp. l.

Cooking:

Wash cabbage, dry and finely chop. We clean the carrots, wash them and three on a coarse grater. Peel the onion, wash and cut into small cubes. My cucumber and cut into triangles. Wash the pepper, dry it, remove the seeds and stalk and cut into strips. Wash greens, dry and finely chop. We clean the garlic, wash it and pass it through the garlic maker. We combine prepared vegetables and herbs in one container and mix thoroughly.

In a small bowl, combine vegetable oil, vinegar, sugar, salt and sweet ground pepper. Mix everything thoroughly and pour the resulting mass into a container with vegetables. After adding the marinade, the vegetables should be thoroughly mixed and left to infuse for 2 hours. After this time, put the salad in sterile jars, roll up the lids and sterilize for 20 minutes. When the jars have cooled, we send them to a cool place.

This dish is quite spicy and will be wonderfully combined with meat and mashed potatoes. If you want the salad to be less spicy, you can put less garlic in it.

Ingredients:

• White cabbage - 2 kg.
• Carrots - 200 gr.
• Garlic - 1 head
• Vinegar - 200 gr.
• Vegetable oil - 200 gr.
• Sugar - 200 gr.
• Salt - 2 tbsp. l.
• Water - 2 glasses

Cooking:

Wash cabbage, dry and finely chop. We clean the carrots, wash them and three on a coarse grater. Peel the garlic, wash and cut into four parts. Place chopped vegetables in a bowl. In a small saucepan, combine water, salt, sugar, vinegar and vegetable oil. All this is mixed and brought to a boil. As soon as the brine boils, pour vegetables into it, mix them and leave to infuse for 12 hours. After this time, the snack is ready. Store snacks in closed containers in a cool place.

It is better to prepare this dish in the evening, since the appetizer must be infused for 12 hours before rolling. If you prepare everything in the evening, then in the morning you can start rolling the salad.

Ingredients:

• White cabbage - 2.5 kg.
• Carrots - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Onion - 0.5 kg.
• Vegetable oil - 1 cup
• Vinegar 9% - 0.5 cups
• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.

Cooking:

Wash cabbage and finely chop. We clean the carrots, wash them and three on a coarse grater. Wash the pepper, dry it, remove the seeds and stalk and cut into strips. We clean the onion, wash it and chop it in half rings. We put the vegetables in a deep saucepan, add vegetable oil, salt, sugar to them and mix everything thoroughly. Cover the salad with a lid and leave to infuse for 12 hours at room temperature.

During this time, the vegetables should release juice. Sometimes it happens that very little juice is released. In this case, it is advisable to follow the advice of experienced chefs and pour a glass of water into the pan.

After this time, put the pot with the salad on the fire, bring the salad to a boil and cook over medium heat for about 15 minutes, stirring occasionally. 2-3 minutes before the end of cooking, pour vinegar into the salad. We lay out the finished salad in sterile and dry jars and roll it up. After seaming, cans of snacks for the winter should be cooled upside down under a warm blanket.

Many of us believe that only white cabbage can be harvested for the winter, but this is not entirely true. Cauliflower is not nearly inferior in taste to white cabbage.

Ingredients:

• Cauliflower - 1 pc.
• Carrot - 1 pc.
• Vinegar - 100 gr.
• Sugar - 3 tbsp. l.
• Garlic - 3 cloves
• Bay leaf - 3 pcs.
• Carnation - 5 flowers
• Lavender - 1 sprig
• Salt - 2.5 tbsp. l.
• Water - 1 l.

Cooking:

Wash cauliflower, dry and cut into florets. Peel the carrots, wash and cut into half circles.

In a small saucepan, combine vinegar, sugar, garlic, bay leaf, cloves, lavender, salt and water. Bring the resulting mixture to a boil, stirring constantly. As soon as the brine boils, remove it from the heat and let it cool slightly. Pour cabbage and carrots with cooled brine and let it brew for a day in a cold place. We lay out the finished cabbage in jars and store in the refrigerator.

Appetizer "Fly Away" will become simply an indispensable dish on any holiday table, especially if strong alcoholic drinks are present on this table.

Ingredients:

• White cabbage - 1 kg.
• Carrots - 4 pcs.
• Garlic - 7 cloves
• Water - 0.5 cups
• Vegetable oil - 0.5 cups
• Sugar - 0.5 cups
• Salt - 1 tbsp. l.
• Vinegar - 10 tbsp. l.

Cooking:

Dry my cabbage and finely chop. We clean the carrots, wash them and three on a coarse grater. We clean the garlic, wash it and pass it through the garlic maker. We combine the vegetables in one container, mix and mash a little so that they let the juice flow.

In a small bowl, combine water, oil, sugar and salt. Mix everything thoroughly, put on fire and bring to a boil. As soon as the brine boils, it should be removed from the heat, add vinegar to it and mix everything again. Pour the vegetables with the prepared brine, mix everything thoroughly with your hands and leave the salad to infuse for 2-3 hours. After this time, the salad is laid out in sterile jars and rolled up. Appetizer with cabbage for the winter is ready!

Such a dish can be positioned as a delicacy. Delicious crispy cabbage will have a special, specific taste.

Ingredients:

• Cauliflower - 1 kg.
• Beets - 1 pc.
• Cinnamon - 2 pcs.
• Carnation - 2 pcs.
• Bay leaf - 2 pcs.
• A mixture of peppers - 1 tsp.
• Garlic - 1 clove
• Vinegar 70% - 1 tsp

Cooking:

We disassemble the cabbage into inflorescences, wash and cool. Then they should be dipped for 5 - 10 seconds in boiling water. We clean the beets, wash them and grate them on a Korean carrot grater. We combine beets and cabbage in one container and mix.

At the bottom of dry sterile jars we put cinnamon, cloves, bay leaves, a mixture of peppers, peeled and chopped garlic. On top of the spices lay the beet-cabbage mixture. Now filled jars should be filled with boiling water and let them stand for 5-10 minutes. After this time, pour the water into the pan, add salt and sugar to it, bring to a boil and pour back into the jars. Then we add vinegar to the jars and roll them up with sterile lids.

Preparing such a dish for the winter is very simple. To do this, you can use both a saucepan and a slow cooker. Sterilizing jars with ready-made salad is not required.

Ingredients:

• White cabbage - 250 gr.
• Carrots - 150 gr.
• Bulgarian pepper - 150 gr.
• Onion - 150 gr.
• Fresh tomato - 250 gr.
• Fresh cucumber - 150 gr.
• Chili pepper - ½ pcs.
• Salt - 1 tsp
• Sugar - 10 gr.
• Ground paprika - ½ tsp
• Vinegar - 15 gr.
• Refined vegetable oil - 50 gr.
• Allspice peas - 5 pcs.
• Bay leaf - 3 pcs.

Cooking:

Wash cabbage, dry and finely chop. Wash bell pepper, remove seeds and stalk and cut into strips. Wash the chili, dry and finely chop. We clean and wash onions and carrots. We cut the onion into thin half rings, and three carrots on a grater for carrots in Korean. Wash tomatoes and cut into thin slices. My cucumbers, peel the skin on the tips and cut into semicircles. Place the prepared vegetables in a bowl and stir. There we add salt, sugar, vinegar, vegetable oil, vinegar, paprika, bay leaf and peppercorns. Mix everything again thoroughly and leave the salad to infuse for 2 hours, while every 30 minutes the salad should be mixed.

After 2 hours, put the saucepan with the salad on the fire, bring to a boil and cook over low heat for about 20 minutes, stirring the salad regularly. Then we lay out the salad in sterile jars, roll it up, turn it over and leave it to cool under a warm blanket.

There are a lot of vegetables that can be cooked in the Korean way. It is quite natural that cauliflower can be prepared in this way.

Ingredients:

• Cauliflower - 1 kg.
• Carrots - 3 pcs.
• Garlic - 1 head
• Pepper, coriander - to taste
• Sugar - 1 cup
• Vinegar - ½ cup
• Salt - 2 tbsp. l.

Cooking:

We disassemble the cauliflower into inflorescences, wash, dry, boil in boiling water for 5 minutes, and then transfer to a deep bowl. Now let's start preparing the marinade. To do this, add salt, sugar, vinegar and vegetable oil to a liter of boiling water. Mix all this, bring to a boil and cook for 5 minutes. Pour cabbage with prepared marinade.

We clean the carrots, wash them, grate them on a Korean carrot grater. We clean the garlic, wash it and pass it through the garlic maker. When the cabbage in the marinade has cooled slightly, add carrots with garlic, as well as pepper and coriander to it. Now we mix everything gently, pour it into sterile jars, roll up the lids, wrap ourselves in a warm blanket and leave for a day. After this time, the jars of snacks are placed in a cool dark place.

Zakuson is a dish that can be called universal. On the one hand, it is good to use it during a feast as a snack, on the other hand, as a breakfast after a plentiful feast.

Ingredients:

• White cabbage - 5 kg.
• Carrots - 1 kg.
• Onion - 1 kg.
• Sweet pepper - 1 kg.
• Sugar - 1 cup
• Vegetable oil - 1 cup
• Vinegar - 1 cup
• Salt - 4 tbsp. l.

Cooking:

We clean the carrots, wash them and three on a coarse grater. Wash the pepper, remove the seeds and stalk and cut into strips. Wash the cabbage, dry it, finely chop and lightly crumple with your hands. Peel the onion, wash and cut into thin half rings. We combine prepared vegetables in one container.

Prepare the salad dressing in a small bowl. To do this, combine salt, sugar, vinegar and oil. Mix everything thoroughly. Pour dressing over vegetables and mix thoroughly. The salad is ready to eat. To keep such a salad for a long time, it should be laid out in sterile jars and rolled up with a lid. Then cool under a blanket and send to a cool place. If you plan to eat a salad within the next month, you can put it in clean, dry jars and hide it in the refrigerator.

Always want to cook something like that. So you can experiment with sauerkraut and cook it for the winter with cranberries.

Ingredients:

• White cabbage - 5 kg.
• Carrots - 200 gr.
• Cranberries - 100 gr.
• Salt - 130 gr.

Cooking:

Wash cabbage, dry and finely chop. We clean the carrots, wash them and three on a coarse grater. We sort the cranberries, wash and dry. Combine cranberries, carrots, salt and cabbage and mix thoroughly.

Now we put the resulting mixture into a bowl in which we will ferment, cover with a wide shallow plate, or a lid and put a press on top. Cabbage should be kept at room temperature. Every 3-4 hours, the cabbage should be pierced to the very bottom so that the gas comes out. When the gas no longer comes out, the cabbage is ready. It should be moved to a cool place.

Preparing such a salad is extremely simple and fast, but the taste of such an appetizer can surprise even the most sophisticated gourmet.

Ingredients:

• White cabbage - 500 gr.
• Beets - 1 pc.
• Hot red pepper - ½ pcs.
• Garlic - 2 cloves
• Salt - 1 tsp
• Vegetable oil - ¼ cup
• Sugar - ¼ tbsp.
• Vinegar - ¼ cup

Cooking:

Wash cabbage, dry and finely chop. We clean the beets, wash them and grate them on a Korean carrot grater. Pepper wash, dry and finely chop. We clean the garlic, wash and pass through the press. Prepared vegetables, except for garlic, are combined in one container.

In a bowl, mix vegetable oil with vinegar, salt, sugar and garlic. Marinade is ready!

Pour the vegetables with the finished marinade, mix everything thoroughly and leave for 10-12 hours in a cold place. Such a salad can be stored in a cold place for up to 3 months.

Greetings to the hostesses who read this article. Very soon, and someone is already starting to harvest cabbage for the winter. And here questions arise, especially for those who decide to pickle or salt cabbage for the first time, how to do it correctly so that the home will like the result. On my pages, I have already told you how to cook or do it.

I will share with you the most interesting, and most importantly proven recipes. There will be several of them, I advise you to try to cook for each, so that later you will know exactly how you like it. I hope my recipes will end up in your notebook with your favorite dishes.

Let's get down to business as soon as possible, the main thing is to cook in a good mood. Then you will definitely succeed. Do not be afraid to experiment, your work will be appreciated without a doubt.

The recipe is designed for young white cabbage. Just when you are just starting to harvest, you can already pickle a couple of jars of chili peppers. It will be moderately spicy, the appetizer will be crispy and incredibly tasty.

List of vegetables and spices:

• White cabbage - 250 g
• Carrots - 1 pc.
• White pepper - 1 pc.
• Chili pepper - 15 g
• Vegetable oil - 3 tbsp. spoons
• Vinegar 9% - 1 tbsp. spoon
• Sugar - 2 teaspoons
• Salt - to taste
• Black pepper - a pinch

Cooking steps:

Grind the head of cabbage, this can be done with a knife or a special shredder. Then lightly remember it with your hands, this is necessary so that it becomes juicier.

Add carrots to the bowl with cabbage, which are peeled and passed through a grater, best with small holes.

Add sugar, salt, black pepper to vegetables. Then vegetable oil, vinegar. Mix everything well and wash it with your hands so that the juice stands out from the vegetables.

After that, fill in a clean jar specially prepared for harvesting. Cover it with a lid and refrigerate for a day.

Pickled cabbage can already be served on the table after a day as an appetizer for main dishes. And if you want to save this blank for the winter, then put it in sterilized jars and roll it up with boiled lids.

Good luck with your cooking and have a great day!

Recipe for cabbage with beets without sterilization

Sweet and sour cabbage with beets will be a wonderful snack on your table. And what color! It will no doubt only increase the appetite of the household. In this case, cooking will not take you much time and effort. And if you add greens, cucumbers to the finished dish when serving and season with vegetable oil, you get a delicious salad.

List of vegetables and spices:

• White cabbage - 1/2 piece
• Beets - 1 pc.
• Carrots - 1/2 piece
• Salt - 1 teaspoon
• Sugar - 1 tbsp. spoon
• Cloves - a handful
• Bay leaf - 3 pcs
• Black peppercorns - a handful

Cooking steps:

Shred the cabbage into the bowl, remember with your hands.

Peel carrots, beets, wash under running water. Grind vegetables on a coarse grater, transfer to cabbage.

Pour salt and sugar into a container with vegetables, mix well with your hands, as if with squeezing movements.

Wash the jar with cleaning products, sterilize. Then place black peppercorns, cloves and bay leaves at the bottom.

Fill the jar with the vegetable mixture exactly halfway, add the spices again.

Fill the jar completely, try to pack the vegetables as tightly as possible into the jar. Set it in a deep bowl, and place a press on top, I used a plastic bottle filled with water. The jar should stand in this state for about a week, while the cabbage needs to be pierced every day so that it is saturated with its own juices.

Enjoy a fragrant snack with oil, even unrefined.

Enjoy your meal!

Cooking early cabbage in jars in brine under iron lids

Fragrant, juicy, crispy cabbage according to the most successful recipe in my opinion from the many existing ones. Absolutely any hostess will cope, the main thing is to start. The cooking process is simplified by the brine, there is no need to build oppression.

List of vegetables and spices:

• White cabbage - 2 kg
• Carrots - 2-3 pieces
• Bay leaf - 3-4 pieces
• Allspice peas - 5-6 pcs
• Water - 1.5 l
• Salt - 2 tbsp. spoons
• Sugar - 2 tbsp. spoons
• cranberry berries - optional

Cooking steps:

First, prepare the brine, fill the pan with water, which then send to the stove. After boiling, add salt, sugar, mix until dissolved.

Finely chop the cabbage in a way convenient for you, remember a little with your hands.

Carrots must be peeled, washed under running water, and then chopped in a convenient way for you, on a grater or with a knife.

Mix together chopped carrots and cabbage in one deep bowl.

In carefully washed jars, spread the vegetable mixture, shifting layer by layer of peppercorns with bay leaves. You need to tamp the cabbage as tightly as possible.

Pour the brine from the bowl into jars, which are placed in a container so that the flowing liquid from the jars does not spill. Cover them with a thin cloth or gauze, leave for a few days, about a week. During these days, you need to periodically pierce the cabbage and pour the brine back into the jar, which will flow out.

The cabbage should be completely covered with brine, do not allow the top layer to dry out.

Then the snack is already quite suitable for food. For winter storage, it is best to roll up the jars and put them in a cool pantry.

Cook with love, eat with pleasure!

Video on how to cook sauerkraut in jars

A quick and very easy way to make sauerkraut for the winter. Crispy, juicy, and so delicious. Try it too!

Long stored blanks to you!

Korean cabbage - the best recipe for the winter

A spicy and fragrant appetizer will be in place on any table. Cabbage is a very healthy vegetable and quite versatile; you can cook countless dishes from it. I offer a simple recipe that does not require special knowledge from you.

List of vegetables and spices:

• White cabbage - 1-1.5 kg
• Ground black pepper, allspice - to taste
• Dill seeds - 1 teaspoon
• Coriander seeds - 1 teaspoon
• Garlic - 3 cloves
• Vinegar - 30 ml
• Sugar - 1 tbsp. spoon
• Salt - 1 tbsp. spoon
• Vegetable oil - 30 g
• Water - 1 l
• Cranberry - to taste

Cooking steps:

Cabbage should be shredded into thin strips. If you have a food processor, it will make this task easier. Transfer the chopped vegetable to a deep saucepan.

In another saucepan, combine the coriander and dill seeds, salt, sugar, and chopped garlic. Pour in vegetable oil, water, then mix thoroughly and put the pan on the stove. Bring the marinade to a boil, then remove from heat.

Next, pour the hot marinade into a saucepan with cabbage, add vinegar and some cranberries, mix. Cover the container with a plate so that the cabbage does not float up and is completely covered with marinade. You can also cover the pot with a lid. Let it marinate at room temperature overnight.

After a day, fill in clean, sterilized jars with a snack, close tightly with lids, you can even roll them up.

Store in a cool place.

Serve a snack with chopped greens, eat with pleasure and treat your friends!

Instant cabbage - recipe for a 3-liter jar

An excellent snack option for boiled potatoes. Spicy cabbage will be perfect to your taste. It can also be used to prepare salads or hot dishes.

List of vegetables and spices:

• White cabbage - 2.5 kg
• Carrots - 3-4 pieces
• Garlic - 4 cloves
• Salt - 2 tbsp. spoons
• Sugar - glass
• Vinegar 9% - 1/2 cup
• Vegetable oil - 1/2 cup

Cooking steps:

Remove the upper leaves from the head of cabbage, if necessary. Next, chop it on a special grater or using a knife, a food processor.

Grind the pre-peeled carrots through a grater with large holes.

Connect the vegetables together, mix with your hands, as if squeezing the cabbage and carrots.

Peel the garlic cloves from the husk, chop very finely, this can be done through a garlic press. Add to cabbage with carrots, mix.

Bring water to a boil in a saucepan, add spices: sugar, salt. Pour in vegetable oil, vinegar.

Pour marinade over cabbage, vegetables should be completely covered with marinade.

Cover the container with a lid, leave it in this state for a day or a little more. In the process, the contents of the container must be mixed.

When the time is up, fill a prepared clean jar with a winter quick snack.

Enjoy your meal!

Recipe for spicy cabbage in large pieces

A very successful recipe that has been passed down in our family from generation to generation. Spicy cabbage will appeal even to true gourmets. Such an appetizer can also decorate your festive table, an excellent dish for strong men's drinks.

List of vegetables and spices:

• White cabbage - 4-6 pcs
• Garlic - 30 cloves

For the marinade for 1 jar:

• Salt - 3 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Allspice - 2-3 pieces
• Bay leaf - 1 pc.
• Dill seeds - 1 tbsp. spoon
• Vinegar - 3 tbsp. spoons
• Water - 1.5 l

Cooking steps:

Prepare the cabbage, it needs to be cut into large pieces so that they easily pass through the neck of the jar.

Peel the garlic, cut each clove into several pieces. There is no need to grind very finely.

Rinse the jars before laying cabbage in them, sterilize over steam or in the oven. Then start filling the jars, stacking each piece as tightly as possible. At the same time, place a pot of water on the stove.

Add garlic to jars filled with cabbage, pour boiling water, cover with lids.

In a separate saucepan filled with water, combine salt, sugar, mix, bring to a boil.

Drain the hot water from the jars, arrange the spices in each jar, add vinegar, fill with marinade to the brim and roll up the lids.

Turn the rolled jars upside down, and when they have cooled, rearrange them in the place where they will be stored.

Happy cooking and have a great day!

Video recipe for delicious pickled cauliflower

An easy and affordable way to make a great snack for the winter.

Bon appetite!

Cooking blanks from vegetables takes time, which is sometimes not enough. A selection of recipes in this article has been prepared for quick preparation of a delicious crispy, juicy, and also vitamin snack.

Prepare healthy and delicious meals for yourself and your loved ones. See you soon!

Cabbage is perhaps the most Russian vegetable. How can you imagine our winter without a plate of sour cabbage soup or fragrant sauerkraut with butter and sugar (yes, some people love it anyway!). Cabbage has long been salted and fermented in huge barrels. With the advent of glass jars with glass and then metal lids, a variety of ways to harvest cabbage became possible. This is not only pickled cabbage, but also various salads with cauliflower and white cabbage, snack cabbage rolls with vegetables and many other interesting recipes. Let's get started!

Gurian salted cabbage. This is a method of salting in bulk containers. Cut small heads of cabbage into 8 pieces, crossing the stalk. Cut the peeled beets into slices 0.5 cm thick, chop the garlic coarsely, cut the celery root (to taste) into large pieces as well. At the bottom of the dish, lay a layer of beets, then a layer of cabbage, sprinkle thickly with garlic and celery, then again a layer of beets and so fill the dishes to the top. Prepare the brine: for 1 liter - 1 tbsp. salt, pour the boiling brine over the vegetables so that the brine covers them. You need to store such cabbage in a cool place.

Pickled white cabbage. It is prepared in a similar way, in bulk containers. Heads of cabbage are cut into sectors into 8 parts, placed in layers in enameled or glassware, shifting with coarsely chopped beets and chopped garlic, and poured with hot marinade. Marinade: for 2.5 liters of water -3 tbsp. salt, 10-11 tbsp. sugar, 4-5 tbsp. 70% vinegar. Boil water with spices, salt and sugar, pour in vinegar and pour over cabbage. The cabbage is ready in 2 days.

winter salad

Ingredients:
1.5 kg cabbage,
500 g sweet pepper,
500 g carrots
500 g onion
50 g parsley,
50 g green celery,
50 g of parsley root.

Cooking:
Pour 2 tbsp into each sterilized half-liter jar. calcined vegetable oil, put sliced ​​in layers fresh vegetables, tamping well. Add ½ tsp. salt, 1 tsp sugar, 2 tbsp. 6% vinegar, 2 peas of black and allspice, cover with lids, let stand for 1 hour. Then sterilize for an hour, preventing the oil from pouring out, for which the contents of the cans are pressed with a clean spoon. Roll up, put upside down, cool, store in the cold.

Ingredients:
5 medium sized cabbages
1 kg sweet pepper
1 zucchini
5-6 large carrots
2 heads of garlic
a lot of parsley, dill, cilantro (optional),
half a hot pepper.

Cooking:
Cut each head of cabbage into 4-8 parts together with the stalk, dip in boiling water for 5 minutes. Pepper clean and also blanch for 5 minutes in boiling water. Zucchini with peel, tomatoes, carrots, cut into slices, chop the garlic coarsely, chop the greens coarsely. Lay in layers, sprinkling with herbs, carrots and garlic, pour with cooled brine (2 tablespoons of salt per 1 liter of water). Keep the cabbage for 3 days at room temperature, then take it out in the cold.

Finely chop the red cabbage, counting the amount for several liter jars. Blanch shredded cabbage for 2 minutes in boiling water, then drain. Chop large strong plums, blanch in boiling water for 1 minute. Put cabbage and plums in layers in jars (in a ratio of 5: 1), add 5 black peppercorns, 5 cloves, cinnamon on the tip of a knife to each jar and pour marinade over. Marinade: for 1 liter of water - 200 g of sugar, 80 g of salt, 200 g of 9% vinegar. Boil water, add sugar and salt, after boiling add vinegar and pour cabbage.

Cabbage with tomatoes and sweet pepper

Ingredients:
10 kg of cabbage
3 kg of sweet pepper,
2 kg carrots
3 kg of tomatoes,
300 g of salt.

Cooking:
Finely chop cabbage, peppers, carrots, mix with salt. Cut the tomatoes in half. Lay cabbage and tomatoes in layers, put oppression and put in the cold.

Ingredients:
10 kg of cabbage
2 kg sweet pepper
180 g salt
1 pod of hot pepper,
200 g honey.

Cooking:
Coarsely chop the cabbage, also chop the pepper coarsely. Mix, add salt, whole hot pepper, put in a large bowl. Dilute honey in 1 liter of water, pour cabbage with this solution. Put oppression and put in the cold.

Cabbage in beetroot juice

Ingredients:
10 kg of cabbage
3 kg plums,
200 g salt
15 black peppercorns
15 carnations,
1.5-2 liters of beetroot juice.

Cooking:
Cut the cabbage into large pieces, cut the plums across so that the skin does not wrap, mix with the cabbage. Add salt, spices, put tightly in a container and pour beet juice. Press down with a load and take out in the cold.

Ingredients:
5 kg of cabbage
1 kg carrots
1 kg of onion
1 g sweet pepper
2 cups sugar
4 tbsp salt,
500 ml vegetable oil,
50 ml 70% vinegar.

Cooking:
Chop the cabbage, cut the onion into half rings, pepper - into strips, grate the carrots on a coarse grater. Mix everything, add salt, sugar, oil, vinegar, simmer over low heat for 30 minutes, stirring occasionally. Arrange hot in sterilized jars, roll up.

Ingredients for a 3 liter jar:
2.5 kg cabbage,
1 carrot
3 bay leaves,
15 black peppercorns
cinnamon on the tip of a knife
3 tsp 70% vinegar,
1.2 liters of brine (for 1 liter of water - 50 g of salt, 50 g of sugar).

Cooking:
Chop the cabbage, cut the carrots into thin long strips, mix, place not very tightly in jars, pour boiling water and leave to cool. In the meantime, prepare the brine: boil water with spices, let it boil for 1 minute. Drain the water from the cans of cabbage, pour over the marinade, add vinegar, roll up. Flip a few times so that the vinegar is evenly distributed throughout the jar.

Ingredients for 1 kg cabbage:
120 g beets,
3-4 garlic cloves,
½ cup 9% vinegar
bay leaf, coriander to taste.
Brine for 1 liter of water:
2 tbsp salt,
½ tsp ground red pepper,
½ cup sugar
½ cup vegetable oil
bay leaf, cumin.

Cooking:
Prepare the brine: boil water with spices, cool, add vinegar and garlic. Cut cabbage heads into 4-6 parts, without removing the stalk, lay beetroot plates between the leaves. Put the cabbage in a stainless steel bowl, pour over the brine, put on oppression. Keep warm for 3 days, then take out in the cold.

Ingredients for the slightly acidic marinade:
900 ml of water
¾ cup 5% vinegar (or fruit)
50 g sugar
40 g salt
cinnamon, cloves, allspice, bay leaf.
Ingredients for the sour marinade:
800-850 ml of water,
1 cup 5% vinegar (or fruit)
50 g sugar
40 g salt.
Spicy Marinade Ingredients:
500-700 ml of water,
2 cups 5% vinegar (or fruit)
50 sugar,
40 g salt
hot pepper to taste.

Cooking:
Divide cabbage with dense heads into separate inflorescences, without leaving coarse parts, wash and blanch for 2-3 minutes in salted and acidified boiling water (50 g of salt, 3 g of citric acid for 5 liters of water). Quickly pour over with ice water, put in jars, pour marinade with spices. Cover with sterilized lids, sterilize half-liter jars - 5 minutes, liter - 7 minutes, 2-liter - 15 minutes, 3-liter - 20 minutes. Roll up.

Ingredients:
10 kg of cabbage
1/2-1 kg of salt,
200-300 g of garlic,
bitter red pepper to taste.

Cooking:
Cut white (or Beijing) cabbage into 4-6 parts and pour strong warm brine, leave for 3-4 days. Then grind garlic and hot pepper in a meat grinder. Remove the cabbage from the brine, rinse in running water and coat the cabbage leaves with the resulting spicy mixture (this must be done with gloves!), Place in the prepared container under oppression for souring. If cabbage gives little juice, you can add water. The cabbage is ready when it ferments, just like regular sauerkraut. Keep refrigerated.

Ingredients:
2.5 kg cabbage,
200-250 g ground red pepper,
60-80 g of garlic,
2 head lettuce,
50 g salt
1 tsp Sahara.

Cooking:
Prepare hot pasta - dilute the ground pepper with a little warm water, add salt and sugar, chop the greens (you can use a blender), squeeze the garlic through a press, mix everything thoroughly. Cut the cabbage forks into 4-6 parts, carefully coat each leaf, put the cabbage in tight bags, tie it up and put it in the refrigerator for a week. Make sure that the bags are tightly tied so that the released juice covers all the cabbage, and the smell does not penetrate the refrigerator (it does not disappear for a long time!). After a week, put the cabbage in a bowl, cover with a lid and let stand for 2-3 days. Such cabbage is stored for no more than a month.

Ingredients for a 3 liter jar:
2 kg of cabbage
2-3 carrots
1-2 beets,
1 liter of water
2 tbsp salt,
1 tbsp Sahara,
½ tbsp vegetable oil,
1 cup 9% vinegar
2-3 cloves of garlic.

Cooking:
Cut the cabbage into large squares so that you get piles of cabbage leaves. Put the “piles” in jars, sprinkle with cubes of carrots, beets, garlic cloves, press down well. Pour vegetable oil, a glass of vinegar, cooled brine. Leave for 3 days at room temperature, then refrigerate.
Pickled pigeons. Prepare vegetable cabbage rolls: grate fresh carrots for Korean carrots, add chopped garlic, salt to taste. You can add hot red pepper. Boil the cabbage leaves in salted water, making sure they are not too soft. Wrap carrots in leaves, put in a bowl and pour brine prepared from equal parts of 9% vinegar and vegetable oil, put under oppression. After 2 days, the cabbage rolls are ready.

Ingredients:
2 kg cauliflower,
1.2 kg of tomatoes,
1-2 heads of garlic,
200 g sweet pepper,
200 g parsley,
2 tbsp salt,
100 g sugar
100 ml 9% vinegar,
100 ml vegetable oil.

Cooking:
Divide the cabbage into inflorescences, blanch in boiling salted and acidified water. Pass the tomatoes, peppers and garlic through a meat grinder, pour the resulting mixture into a saucepan, add salt, sugar, butter and heat to a boil. When the mixture boils, dip the cabbage inflorescences, greens into it and cook over low heat for 10-15 minutes. At the end of cooking, pour in the vinegar and remove from heat. Arrange hot in sterilized jars, roll up.

Ingredients:
5 kg of cabbage
1 kg sweet pepper
1 kg of onion
1 kg carrots
4 tbsp salt,
350 g sugar
500 ml vegetable oil,
500 ml 9% vinegar.

Cooking:
Chop the cabbage, grate the carrots, cut the onion into half rings, cut the pepper into strips. Mix vinegar, oil, sugar and salt, pour the mixture of vegetables with the resulting marinade, mix gently, pack tightly into jars. Store in a cold place.

Ingredients:
3 kg of cabbage
1 kg carrots
1 kg of onion
500 g sweet pepper,
1.5 cups vegetable oil
1 cup 6% vinegar
½ cup sugar
1/3 cup salt.

Cooking:
Chop the cabbage, cut the carrots into slices, onion and pepper into rings. Mix vegetable oil, vinegar, salt and sugar. Put the vegetables in a saucepan, pour over the marinade, simmer over medium heat for 10 minutes. Arrange hot in sterilized jars, roll up.

Cabbage blanks can be very different, but if you prefer good old sauerkraut to all culinary delights, you can find a variety of recipes for sauerkraut and pickling cabbage on our website. But this is material for a separate article. Good luck preparing!

Larisa Shuftaykina