Cabbage cooked in hot brine will be quite an original snack on your table. This dish can be prepared quite quickly, and it will be a wonderful addition to fish or meat dishes. In the material, we will present you with a number of recipes for cooking pickled cabbage in hot brine.

Pickled cabbage in a hot marinade: an instant recipe

For this recipe you will need:

The head of cabbage should be finely chopped, carrots cut into strips. Mix them in one bowl., put black pepper and bay leaf. Then we lay out the resulting mixture in jars and fill it with hot brine. It is prepared on the basis of water boiled with vinegar, oil, sugar and salt. After three hours, pickled cabbage can be served at the table.

Recipe for cabbage with garlic marinated in hot brine

For this recipe, use:

  • a couple of kilos of fresh cabbage;
  • 55 g carrots;
  • a little garlic;
  • almost a liter of water;
  • 200 ml of table vinegar;
  • 100 g of sugar;
  • 30 g of salt;
  • 5 bay leaves.

Chop the cabbage into large pieces, peel and grate the carrots on a coarse grater, combine the vegetables in a large bowl, then squeeze a little garlic to them and mix everything well.

Throw sugar, salt, vinegar into the water on fire, vegetable oil and bay leaves. Bring to a boil and pour over the vegetables with the resulting hot brine. Put oppression on top. And in a few hours you will be able to taste the finished snack.

Recipe for quick salting cabbage with hot brine with vinegar

For such salting, you need to prepare the following ingredients:

Cabbage finely chop the cabbage, garlic and carrots, peel and grate. Put everything in a saucepan, sprinkle with turmeric on top and mix by hand. To prepare the brine, bring water to a boil, pour in vinegar, oil, salt and sugar. As soon as possible, fill the pickled workpiece with brine and put oppression. Salting will be ready the next day.

A quick way to prepare a hot brine pill

In this recipe for salting, prepare:

  • forks of young cabbage;
  • one beet;
  • 60 g of Bulgarian pepper;
  • 3 cloves of garlic.

And for the brine you will need:

First clean and cut the beetroot into pieces, and pepper with garlic into slices. Mix everything, and place part of the vegetable mixture on the bottom of the jar. Chop the cabbage into slices, also put in a jar and on top - the rest of the chopped vegetables.

To prepare a hot brine, boil water and dissolve sugar and salt in it, boil it for another 5 minutes and pour in the oil and vinegar, then pour the contents of the jars with this marinade. You can use ready-made salting on the second day.

Another recipe for quick salting cabbage with hot brine

According to this recipe, salting will come out delicious and crispy, and pepper will give it an extra flavor.

Prepare for this recipe about 300 grams of cabbage, 100 grams of carrots and the same amount of bell peppers. To prepare the brine based on a liter of water, take 40 grams of sugar and 25 grams of salt.

Finely chop the cabbage. You can take white or red head, both options are perfect. We clean the carrots, wash and grate them. Peppers get rid of seeds and stalks and cut into thin slices. Mix all the vegetables and place them tightly in pre-sterilized and dried jars. Then pour hot brine over them. To make it, dissolve sugar and salt in water and put everything on moderate heat, boil and cook for a couple more minutes.

Cabbage in hot brine will be ready the next day, it can be served with green peas or beets as an appetizer.

If you used red cabbage for pickling, then the appetizer will look great, and recipe nothing different from the classic. At the same time, you can additionally add cranberries to the salting, it will not only give it a shade, but also make the snack even more useful and durable. Indeed, in the composition of this berry there is a natural antiseptic that will prevent the appearance of mold and the appearance of bacteria during long-term storage. And the taste of snacks will become more original, spicy and subtle. Cranberries should be put in jars along with vegetables.

A quick and easy recipe for salting cabbage with hot pickle vinegar

In this recipe, it is better to take ordinary white cabbage. Chop the forks, and grate the carrots on a coarse grater. Vegetables must be taken into account one large carrot per cabbage. Mix them together and stuff them in a jar. It is better to prepare such salting in moderation, because during long-term storage the original taste will be lost and it will start to turn sour.

The brine is prepared at the rate of half a liter per 2- liter jar. Pour water into a separate saucepan, boil it and add a large spoonful of salt and two of the same spoons of sugar. When they are completely dissolved in water, bring the brine back to a boil, remove from heat, pour a couple of large tablespoons of table vinegar into it and immediately pour the contents into a jar of vegetables.

After that, the cabbage should stand for a day at room temperature. When serving, salting is poured over with unrefined oil and chopped onion is added.

Recipe for spicy salted cabbage hot method

This recipe is most reminiscent of the traditional way of pickling cabbage. For it you will need the following components:

Cabbage is first cut into cubes about 5 cm thick or thick straws. Carrots are peeled and washed, then rubbed on a coarse grater. Then the vegetables are placed in sterilized jars, garlic and dill are added on top.

At the same time, we prepare the brine: boil and cool the water, throw salt, vinegar and sugar into it, bring everything to a boil and fill the jars with this brine. The brine should still be boiling, barely removed from the fire. After that, the banks must be immediately rolled up. Keep pickles in jars at room temperature.

And in order to cook spicy pickled salting faster and already try it on the second or third day after cooking, you need to the ingredients listed above. add a tablespoon of vegetable oil. Vegetables should not be put in a jar, but a thick-walled pan and pour hot brine over them. Then cover them with a lid and put oppression on top. You can try salting in 1-2 days. For subsequent storage, it is transferred to a cold cellar or refrigerator.

Secrets of successful cooking cabbage under a hot marinade

To make your preparation as tasty as possible, take into account the following tips:

  • for salting it is recommended to take heads of cabbage late varieties large size. Remove the top leaves, even if they look fresh and whole;
  • if you do not chop the cabbage, but cut it into cubes, then it is better to squeeze it well before that until it releases the juice;
  • when stacking in jars or a pan, vegetables need to be compacted.

As you can see, cabbage pickling recipes in hot brine there are many. If you choose any of them and strictly advise the recommendations, your workpiece will turn out to be excellent and crispy.

quick cabbage, filled with hot brine, it turns out very tasty. According to this recipe, cabbage is ready in a day as well. Therefore, it can be harvested throughout the winter.

Ingredients:

  • Cabbage 2-3 kg.
  • Carrots - 2-3 pcs.
  • Water - 1.5 liters
  • Salt - 2 tbsp. l.
  • Sugar - 9 tbsp. l.
  • Garlic 5-6 cloves
  • Vinegar 70% - 1 tbsp. l. or 9% - 200 gr.
  • Ground black pepper - 1 tsp

How to cook:

Let's make the pickle first:

Put salt, sugar, ground black pepper in a saucepan with water and bring to a boil, stirring. Sugar and salt should dissolve completely. Lastly, slowly and carefully pour in the vinegar, it can foam.

First, cut the washed head of cabbage in half lengthwise, and then cut each half into 8-10 parts. Place the cabbage in a wide bowl.
Grate washed and peeled carrots on a coarse grater and add to a bowl with cabbage.

Finely chop the peeled garlic and also add to the cabbage and carrots. Mix everything thoroughly and transfer to a convenient pan.

Next, pour into a bowl. hot pickle and once again mix the cabbage well, repeat this several times until the brine cools down. We put the pot with cabbage in the refrigerator for a day. Quick cabbage in hot brine - ready!

Cabbage with beets in hot brine


Ingredients:

  • head of white cabbage,
  • beet,
  • garlic,
  • hot pepper pod,
  • black peppercorns,
  • salt,
  • boiling water

How to cook:

We cut the cabbage into pieces along with the stalk, and the beets into circles, peel the garlic, cut the bitter pepper into square pieces. In a deep pan, lay the layers:

  1. cabbage,
  2. beet,
  3. garlic cloves,
  4. pepper,
  5. peppercorns,

Repeat the layers in this order until the pan is full, leaving about 5 cm on top.

We cook the brine in another pan, salt as we would salt the soup, but a little saltier. Next, pour the hot brine into a saucepan with cabbage, place a flat plate on top and cover with a lid. After 3-5 days, cabbage can be tasted.

Unused cabbage brine is very useful and you can simply drink it instead of kvass. Serve cabbage seasoned with fragrant oil, you can add chopped half rings onion. Store in a cool place.

Pickled cabbage with beets video


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Cabbage is a vegetable that supports cheerfulness and a cheerful, calm mood.

In Russia, cabbage has long been treated with love and respect. Cabbage is good in any performance, but pickled cabbage fast food, of course, without any competition. It - spicy and crispy or tender and juicy - is loved by almost everyone.

Pickled instant cabbage is a welcome guest on any table. It is a great addition to meat, fish, and many other dishes. You can pickle any kind of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. Redhead is tougher, but if it is properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.

Pickling, unlike pickling, allows you to get a quick result. As a rule, for pickled cabbage, a marinade is first prepared, with which finely chopped or chopped into large pieces of cabbage, as well as its accompanying ingredients, are poured. Pickled Instant Cabbage retains all of its beneficial features and does not lose vitamins. And the recipes for quick pickling cabbage are apparently invisible! Here are just a few of the countless options we have to offer.

Pickled cabbage "Fast"

Ingredients:
1.5-2 kg of white cabbage,
1 carrot
2-3 garlic cloves,
1 liter of water
200 ml vegetable oil,
200 ml of table vinegar,
3 tbsp with a hill of salt
8 tbsp Sahara,
5 bay leaves.

Cooking:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and boil. Pour the cabbage with the resulting marinade, put oppression on top. After 2-3 hours, the cabbage is ready, you can eat it.

Pickled cabbage with raisins "Right to the table"

Ingredients:
1 medium head of cabbage
3 carrots
2 bulbs
1 head of garlic
100 g washed raisins,
1 tbsp salt,
500 ml of water
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.

Cooking:
Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released. Peel and wash the rest of the vegetables. Grate the carrots on a coarse grater, onion on a fine grater, pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and mix. Prepare the marinade: pour sugar into boiling water, pour in vegetable oil and bring to a boil again. Add vinegar, mix and pour in small portions into the cabbage. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.

Pickled cabbage "Plus two carrots"

Ingredients:
3 kg of cabbage
2 carrots
1 head of garlic.
For the marinade (for 1 liter of water):
1 stack Sahara,
2 tbsp salt,
½ stack vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.

Cooking:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Put everything in a saucepan, pour hot marinade over and put under oppression. When everything has cooled, remove the oppression and store the finished cabbage in the refrigerator.

Pickled cabbage with carrots and sweet peppers

Ingredients:
1 kg of white cabbage,
1 carrot
1 Bell pepper,
10 black peppercorns,
2 bay leaves,
1 tbsp salt,
2 tbsp Sahara,
5 tbsp 6% vinegar,
¼ stack. vegetable oil,
½ stack water.

Cooking:
Finely chop the cabbage, cut the carrots and peppers into strips. Mix vegetables, add peppercorns, bay leaf, put in jars or a saucepan and pour boiling marinade over. If you decide to cook the cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready by dinner.

Cabbage marinated with onions

Ingredients:
2 kg of white cabbage,
3 bulbs
black peppercorns,
Bay leaf.
For marinade:
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
1 incomplete stack. 6% vinegar.

Cooking:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Put the vegetables in a jar or pan (at the bottom - pepper and bay leaf) and pour the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.

Cabbage with turmeric "Solnechnaya"

Ingredients:
1 head of white cabbage,
1 carrot
1 tsp turmeric,
3 garlic cloves,
1 tbsp salt,
½ stack water,
½ stack Sahara,
½ stack vegetable oil,
½ stack 6% vinegar.

Cooking:
Chop a head of cabbage. Mince the garlic and grate the carrots. Put everything in a saucepan, sprinkle with turmeric and mix. For the marinade, boil water with vinegar, oil, sugar and salt. Pour the still hot marinade over the cabbage and set the oppression. A day later, a beautiful "sunny" cabbage will be ready.

Pickled cabbage with beets and garlic

Ingredients:
3 kg of white cabbage,
1 beet,
1 carrot
7 cloves of garlic.
For the marinade (for 1 liter of water):
1 stack table 6% vinegar (maybe a little less),
½ stack vegetable oil,
1 stack Sahara,
2 tbsp with a hill of salt
black peppercorns - to taste.

Cooking:
Coarsely chop the cabbage or cut into squares. Cut beets and carrots into pieces. Put the cabbage in a suitable size pan, sprinkling it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour cabbage over it. Then cover the cabbage with a plate and set the oppression. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready for use.

Cabbage with horseradish

Ingredients:
2 kg white or red cabbage
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g of garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (for 1 liter of water):
20 g salt
20 g sugar
1 cup 6% vinegar.

Cooking:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips, pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour everything with marinade, and in a few days the wonderful pickled cabbage with horseradish will be ready.

Cabbage marinated with pepper and lemon

Ingredients:
3 kg of cabbage
1 kg sweet pepper
1 lemon.
For the marinade (for 1 liter of water):
½ stack honey,
2 tsp salt.

Cooking:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars, pour boiling brine over them. Top the jars with plastic lids and put in a cold place for a day.

Pickled cabbage "Provencal"

Ingredients:
1 kg of white cabbage,
2 carrots
500 g grapes
300 g apples.
For marinade:
1 liter of water
1 tbsp salt,
70 g sugar
100 ml vegetable oil,
½ stack 5% vinegar
Bay leaf,
ground cinnamon,
black and allspice peas.

Cooking:
For marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in the vinegar and oil. Chop cabbage and carrots, add sliced ​​apples, grapes, mix everything. Place the mixture firmly in a bowl and pour over the marinade. Soak the cabbage for a day at room temperature, then - a day in the cold.

Pickled Red Cabbage "Quick"

Ingredients:
1.5 kg red cabbage
1 carrot
2-3 cloves of garlic,
1 tbsp salt.
For the marinade (for 500 ml of water):
2 tbsp Sahara,
1 tbsp coriander seeds,
½ tbsp cumin,
½ tbsp peppercorns,
150 ml apple cider vinegar
Bay leaf.

Cooking:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, put in a saucepan and mix the vegetables with salt. Grinding to form juice is not necessary, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade boil with spices for 2-3 minutes, then pour in apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade over the cabbage through a sieve to filter out the spices. Let cool, then cover the dish with a lid and refrigerate. After 4 hours, the cabbage will be ready.

Pickled Cabbage with Cranberries

Ingredients:
2 kg of white cabbage,
400 g carrots
350 g cranberries.
For marinade:
1 liter of water
50 g salt
100 g honey
100 ml 6% apple cider vinegar.

Cooking:
Sort the cranberries carefully and wash them well. Chop the cabbage, grate the carrots and mix in a bowl with chopped cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over vegetables with cranberries. Cover the pickled cabbage on top with a plate on which you set oppression, and leave it in this form in a cool place for 2-3 days. Store cooked cabbage in the refrigerator.

"Acute"

Ingredients:
2 small heads of cabbage
1 small beetroot
3 garlic cloves,
½ dry hot pepper,
1 liter of water
200 g sugar
5 tbsp vegetable oil,
3 tbsp topless salt,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.

Cooking:
Remove the upper leaves from the cabbage, cut the heads into four parts, cut out the stalk, then cut into squares. Finely chop the garlic. Put chopped cabbage in a clean three-liter jar, periodically adding garlic. From time to time, tamp the cabbage in the jar (the cabbage should be up to the shoulders of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot pepper, peeled and diced beets, bay leaf, allspice. Put the pan on the fire, bring the marinade to a boil, then reduce the heat and boil for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour cabbage with hot marinade and leave on the table to cool. Close the chilled jar of cabbage with a lid and send it to the refrigerator. After 12 hours, the cabbage will be ready.

Cauliflower "Fragrant"

Ingredients:
1.5 kg cauliflower,
2 large sweet peppers
2 carrots
4 garlic cloves,
1 bunch of parsley
salt, pepper, bay leaf - to taste.
For marinade:
1 liter of water
3 tbsp Sahara,
2 tbsp with a hill of salt
3 tbsp 9% vinegar,
⅔ stack. vegetable oil.

Cooking:
Cut the pepper into strips, grate the carrots on a coarse grater, and cauliflower disassemble into small inflorescences. Dilute the salt in water and bring the solution to a boil. Put the cauliflower in this brine and let it stand in it for about 10 minutes under a closed lid, but do not boil. Then take out the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix vegetables and place in a jar, add parsley and garlic cloves there, pour marinade and close the lid. Wrap the jar in a woolen blanket or cotton blanket and let stand warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.

Pickled Brussels sprouts

Ingredients:
1 kg Brussels sprouts
2 bulbs
6 bay leaves,
3 stack. 9% vinegar,
3 stack. water,
2 tbsp Sahara,
2.5 tsp salt.

Cooking:
Rinse Brussels sprouts, remove old leaves, put in a saucepan, cover with water, cover and put on fire. Boil for 2 minutes, then quickly transfer to ice water. After a while, drain the water, and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the cabbage jars. Then pour vinegar and water into the pan, add sugar, salt, mix and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving some space. Close the jars tightly with lids, let them cool and refrigerate for a day.

Pickled cabbage "Delicious duet"

Ingredients:
300 g broccoli cabbage,
1 fork of cauliflower,
1 carrot
6 garlic cloves,
1.5 liters of water,
8 tbsp Sahara,
4 tbsp salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.

Cooking:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaf and boil. Wash broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and put in a marinating bowl, pour hot marinade, then cool and leave for a day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Greetings to all cooks! Today we will pickle cabbage. And not just pickle, but do it quickly. In a few hours, such a sweet and sour snack can be served at the table. It takes little time to prepare, and the result will be amazing. Moreover, you can immediately a large number of such a vegetable salad that is enough for several days. And this, you see, is a significant plus in the frantic pace of our lives.

I warn you right away, all 9 recipes described below are very tasty. I don't even know how you will choose. In any case, cabbage will turn out crispy, juicy, with a pleasant sourness, sometimes spicy, and sometimes sweet. These flavors can always be adjusted with sugar and hot chili peppers.

I suggest cooking pickled cabbage quickly enough - it will be ready in 4 hours. For sweetness and ennoblement of taste are added bell pepper and carrots. All vegetables are poured with hot marinade to speed up the cooking process. At the same time, the crunch and juiciness are preserved.

Ingredients:

  • cabbage - 1.5 kg
  • carrots - 300 gr.
  • bell pepper - 200 gr.
  • garlic - 5 cloves
  • water - 750 ml
  • sugar - 3 tbsp.
  • salt - 1.5 tbsp.
  • bay leaf - 3 pcs.
  • sunflower oil— 70 ml
  • vinegar 9% - 50 ml

How to cook:

1. Finely chop a dense fork of cabbage. Grate the carrots on a coarse grater, and cut the bell pepper into strips. Put all the vegetables in one large container, in which it will be convenient to mix.

2. Peel the garlic and squeeze through the press into the total mass. Break the bay leaf and add it to the vegetables as well. Send in salad and allspice. Mix thoroughly, you can crush the cabbage a little with your hands, but not too much. Transfer the workpiece to the dishes where the pickling will take place.

3. Put water on the stove and boil it. Add salt and sugar to boiling water, mix and bring to a boil again. Pour in vegetable oil and turn off the heat. Pour vinegar into the brine and stir.

4. Fill the salad with hot marinade. Place a plate and a small press on top. The main thing is to ensure that the water completely covers the vegetables. leave delicious snack for 4 hours, if desired, you can give more to stand. But, if you really want to taste it, then after 4 hours you can already put pickled cabbage on plates. Crunch on health!


Crispy and juicy cabbage in a 3-liter jar under a hot marinade

This recipe is surprisingly simple. Of the plants you need only carrots and cabbage. Plus, you will need to prepare the marinade. It is the hot brine that allows vegetables to marinate quickly. If you do a cold filling, the cooking time will increase several times. Don't worry, nothing will cook and become soft. On the contrary, the vegetables will be very crispy, juicy, moderately sweet and sour.

Ingredients for a 3 liter jar:

  • cabbage - 2.5 kg
  • carrots - 200 gr.
  • water - 1.2 l
  • sugar - 1/2 tbsp. (100 gr.)
  • vinegar 9% - 110 ml
  • sunflower oil - 100 ml
  • coarse salt - 1 tbsp. with a slide

Cooking method:

1. Finely chop the cabbage. In this recipe, you do not need to chop it coarsely, but as for. Grate the carrot on a coarse grater.

To make the pieces even and beautiful, when rubbing, make movements only from top to bottom.

2. In a large basin or bowl, mix the prepared vegetables. At the same time, they do not need to be crushed, seeking softening or the appearance of juice. Just mix with your hands until smooth, leaving the pieces firm.

3. Fold the resulting mass into a three-liter jar, lightly tamping with your hand so that there are no voids.

It is convenient to take glass containers with a wide neck - it is easier to apply this way, and the table around will be cleaner.

4. It remains to cook the marinade. To do this, pour water, table vinegar and vegetable oil into the pan, add sugar and salt. If you use extra salt, then you need to take it less than coarse. Put the pot on the fire and bring the liquid to a boil. At the same time, stir the contents to dissolve the salt and sugar.

5. Pour the hot marinade into a jar filled with vegetables. Pour in gradually so that the glass does not burst. The water should completely cover the cabbage. Close the container with a capron lid and leave it on the table at room temperature for 12 hours. After this time, you can already eat this delicious salad with a pleasant crunch. Then you need to store the snack in the refrigerator until the jar is empty. And it will be empty quickly, believe me, because it is very tasty!


How to cook sweet pickled cabbage with bell pepper in 2 hours

This recipe is one of the fastest, because ready meal You can already eat in 2 hours. Bulgarian pepper in the composition gives a special sweetish taste and beauty to the finished salad. From the proposed number of products, 2 liters of ready-made snacks will be obtained.

Ingredients:

  • white cabbage - 1 kg
  • carrots - 1 pc.
  • red bell pepper - 1 pc.
  • water - 0.5 l
  • vinegar 9% - 6 tbsp.
  • sugar - 7 tbsp.
  • salt - 1 tbsp.
  • vegetable oil - 80 ml

How to cook:

1. All vegetables must be washed thoroughly. Remove the seed box from the pepper and cut it into strips. Grate the carrots on a coarse grater, and thinly chop the cabbage kitchen knife or use a special chopping knife.

This salad can also be made winter time using frozen peppers. Just worry about freezing in the summer: cut this vegetable, put it in a plastic container and put it in the freezer.

2. Mix all the crushed ingredients and put them in a jar. In our case, we need a two-liter container. Pack the salad tightly, pressing the vegetables down a little with your hand or with a potato masher. But you shouldn't push too hard.

3. To prepare the marinade, pour water into the pan, add salt, sugar and vegetable oil to it. Boil, dissolve bulk components. Pour in the vinegar and turn off the heat. Pour the hot filling into the cabbage, filling the jar to the top. Close with a nylon lid or screw cap and leave at room temperature for 2 hours.

4. And after a couple of hours you can serve this delicious salad - crispy, juicy, sweet, with a pleasant sourness. Bon appetit!

Quick pickled cabbage "Provencal" with hot pickle (video recipe)

I suggest you try another one. quick recipe pickled cabbage, it is called "Provencal". As soon as the hot brine has cooled down, such an appetizer can be served on the table. It will not have a strong vinegar smell, while it will turn out moderately sweet and sour. Children really like this salad (by the way, if you are making for children, use natural fruit vinegar).

The peculiarity of this recipe is the presence of garlic in the brine, which gives a special flavor. Try to cook. Watch the video for the step by step process.

Ingredients:

  • cabbage - 2.5 kg
  • carrots - 2 pcs.
  • garlic - 6 cloves
  • water - 1 l
  • salt - 2 tbsp.
  • sugar - 3/4 tbsp. (200 gr.)
  • vinegar 9% - 1/2 tbsp. (125 ml)
  • sunflower oil - 170 ml (10 tablespoons)

Korean cabbage in large pieces - the best recipe at home

Korean salads are very popular. When you walk through the market in the rows where such dishes are sold, salivation immediately begins - the smell is very appetizing. By the way, I already wrote how to cook. The same recipe for pickled cabbage is quite original. Firstly, the color of the salad will be bright pink, and secondly, there will be large cuts, which significantly reduces the cooking time.

Ingredients:

  • cabbage - 1.5 kg
  • beets - 1 pc.
  • garlic - 1 head
  • water - 1.5 l
  • salt - 3 tbsp.
  • sugar - 0.5 tbsp.
  • vegetable oil - 0.5 tbsp.
  • red hot pepper - 1 pc.
  • vinegar 9% - 150 gr.
  • bay leaf - 2 pcs.

Cooking:

1. Wash the cabbage, remove the top leaves. Choose a small head. Cut the fork into 8 parts: first in half, then each part into 4 pieces. You do not need to cut the stalk, cut it along with it.

If you want, you can cut the cabbage into 3-4 cm squares, then it will look like rose petals.

2. Grate the peeled beets on a coarse grater, and cut the garlic into cubes.

3. In a large container, start laying vegetables in layers. First, put the cabbage, sprinkle it with garlic and beets, also add a piece of hot pepper. Then repeat all the layers.

4. Prepare the marinade. Pour sugar, salt and bay leaf into the water, and pour sunflower oil. Put on fire and boil. Stir while doing this so that no undissolved salt remains at the bottom.

5. Remove the marinade from the fire, pour vinegar into it. Pour the salad with the resulting brine. Cover the vegetables with a plate and put oppression (you can use a 3-liter jar of water or s, for example).

6. Leave for a day in this form, then remove the oppression and let marinate for another 2 days. And after three days, such a bright and tasty cabbage can be served at the table. By this time, she will have enough sugar and vinegar, as well as sharpness and spices. The aroma will be very tasty, such an appetizer is eaten very quickly. Before serving, it remains only to cut it into convenient pieces.


Cabbage recipe with carrots, vinegar and vegetable oil

Choose winter varieties of cabbage for this recipe. The head of cabbage should be dense, firm. Young vegetables will not make a crispy salad, they will soften too much. The marinade here will be with fragrant spices - black pepper and bay leaf.

Ingredients:

  • cabbage - 2.5-3 kg
  • carrots - 3-4 pcs.
  • garlic - 6 cloves
  • water - 1 l
  • vegetable oil - 170 ml
  • sugar - 160 gr.
  • salt - 2 tbsp.
  • bay leaf - 3 pcs.
  • black peppercorns - 20 pcs.
  • vinegar 9% - 150 ml

Cooking method:

1. Peel and grate the carrots on a coarse grater. Shred a large head of cabbage. Put the prepared vegetables in a large enamel bowl or pan. Peel the garlic and cut into thin slices. You don't need to grind it hard. Add the garlic cloves to the rest of the ingredients.

To quickly peel the garlic, put it in cold water for 10 minutes beforehand.

2. Mix the salad with your hands until smooth. You do not need to add any spices to it, you do not need to salt and press to get juice. Transfer the resulting mass to a container where you will marinate the appetizer and press down with your hand for density.

3. To prepare the marinade, pour water into a saucepan, add sugar, salt, parsley, peppercorns and vegetable oil to it. Mix and bring to a boil. Pour vinegar into the boiling brine, turn off the heat and pour over the cabbage.

4. Cover the workpiece with an inverted plate, press down and place a small weight (for example, a half-liter jar of water) so that the marinade covers the vegetables. Leave the salad for 12-14 hours on the kitchen table to soak in the dressing.

5. That's all, quick and tasty cabbage marinated with garlic and carrots is ready. Put it in the refrigerator for storage and serve with any dishes, it goes well with absolutely everything.

Spicy cauliflower marinated with garlic, dill and pepper

Most often, cauliflower is fried in batter for daily menu. Today I propose to marinate it, make it spicy and spicy. This is one of best recipes cooking this vegetable. And for the winter you can do it (the recipe is available at the link). By the way, you don't need vinegar.

Ingredients:

  • cauliflower - 2.5 kg
  • carrots - 1 pc. small
  • garlic - 1 head
  • hot chili pepper - 2 pcs.
  • black peppercorns - 10 pcs.
  • allspice peas - 10 pcs.
  • bay leaf - 4 pcs.
  • parsley - 3-4 sprigs
  • dried dill (you can use an umbrella) - 2 pcs.

For brine:

  • water - 3 l
  • salt - 3 tbsp. without a slide
  • sugar - 3 tsp
  • bay leaf - 2 pcs.
  • allspice peas - 2 pcs.
  • black peppercorns - 3 pcs.

Cooking method:

1. Wash the cauliflower and sort into inflorescences. Place in a saucepan and cover with boiling water for 30 seconds (blanch slightly). Drain in a colander and let the water drain.

2. To prepare the marinade, pour water into the pan and put salt and sugar, bay leaf and peppercorns into it. Put on fire, boil and boil for 3-4 minutes so that the water picks up the aromas of spices.

3. Such an appetizer is salted in jars, which must be clean, washed with soda. At the bottom of a two-liter jar, put spices: a couple of bay leaves, a few black peppercorns, three peas of allspice, a sprig of dill with seeds, a pod of hot pepper without seeds, 3-4 cloves of garlic, two long slices of carrots and a couple of sprigs of green parsley (optional) ).

Add spices to taste. If you do not eat spicy food, then reduce the amount of chili pepper. If you do not like the smell of lavrushka, then you can do without it.

4. Start putting cabbage inflorescences in a jar. When the container is half full, you will need to put a little more spices, but in a smaller amount. Then continue to lay the main ingredient. Top with a small piece of hot pepper, a couple of cloves of garlic, a piece of carrot and a sprig of parsley. Do the same with the second jar.

5. Pour the blanks to the top with hot brine, cover with lids and leave at room temperature for 2 days. Then store in a cold place. You can eat such cabbage in 3-4 days, when it is well salted.

Delicious cabbage with beets in Georgian style (in Gurian style) without vinegar and without oil

It's traditional Georgian recipe, is called cabbage in Gurian, after the name of one of the regions of Georgia. Preparing such an appetizer is not difficult, you need to follow certain rules about which I will write. The peculiarity of this dish is large pieces that are cut along with the stalk, the absence of vinegar and oil in the marinade. It turns out a very healthy meal from raw vegetables, which is prepared by fermentation.

Ingredients:

  • medium heads of cabbage - 2 pcs. (2 kg)
  • beets - 4 pcs. (500 gr.)
  • celery greens - 1 bunch (100 gr.)
  • garlic - 2 heads
  • hot red pepper - 1 pc.
  • allspice peas - 1 pinch
  • black peppercorns - 1 pinch
  • bay leaf - 2 pcs.
  • salt - 2.5 tbsp.

Cooking:

1. It is very important to take the right cabbage: it should be dense and tight. Remove excess top leaves. Cut each fork in half first, then cut each piece into 4 more pieces. Leave the stalk so that it holds the leaves together and they do not fall apart.

2.Now you need to blanch each cut off part. To do this, boil water in a saucepan and salt it a little. Dip 4 pieces of cabbage into boiling water and keep them there for exactly 3 minutes, no more. Otherwise, get a boiled product. Remove the scalded pieces from the water with a slotted spoon and put them in a colander to drain excess liquid. Repeat this procedure with the rest of the parts.

Blanching will remove bitterness and a specific smell.

3.Now prepare the brine. It will need 2 liters of water to boil. In boiling water, put two and a half tablespoons of salt, black and allspice peas, bay leaves and a whole bunch of celery. Moreover, the greens do not need to be cut, put them whole. Wait for the water to boil again and turn off the gas.

4. Clean the beets and cut into thin slices. Hot peppers cut into 4 pieces and remove the seeds.

5. Vegetables are marinated in a three-liter jar. At the bottom of a glass container, put two circles of beets and a piece of hot pepper, 2-3 cloves of garlic. Place cabbage slices on top in a single layer (about 3 pieces). Next - again beets and garlic, on top - white cabbage. And so continue to the very top. Try to pack all the pieces tightly.

6. Beets should be on top. Pour the workpiece with the cooked brine. Put the celery on top, rolling it into a ring. Cover with a lid, but do not close tightly. You need to cover it so that dust does not get in (you can cover it with a saucer or gauze). When salting, the liquid may leak out of the jar a little, so put it in a bowl.

7. Leave the jar in a warm place for 3-4 days. And then you can already try what happened. You can make a salad from such cabbage by dressing it with vegetable oil, or eat it in an authentic form. It turns out tasty and healthy. Try to cook!

Recipe for pickled Beijing cabbage slices. Ready for the day

Beijing cabbage has a more delicate taste than white cabbage. And in marinated performance, it is excellent. She has a pleasant spicy taste, piquant sharpness, juiciness. It is quite possible that you will like this recipe so much that it will become a frequent guest on the daily and festive table.

Ingredients:

  • Beijing cabbage - 500 gr.
  • carrots - 100 gr.
  • garlic - 3 cloves
  • vegetable oil - 70 ml
  • vinegar 9% - 2 tsp
  • ground coriander - 1/2 tsp
  • sugar - 1 tsp
  • salt - 1 tbsp.

How to cook:

1. Wash the Beijing and divide into 4 parts. Now cut it into large pieces-squares. The carrots in this salad will look beautiful when grated for Korean dishes. Crush the garlic with a knife and finely chop it.

2. Place chopped vegetables in a large bowl and add ground coriander to them.

If you want to get a richer flavor, then take coriander seeds, warm them up a little in a dry frying pan and pound them in a mortar.

3. No water is needed to prepare the marinade. Pour vinegar, vegetable oil into a saucepan, add sugar and salt. Heat these ingredients to dissolve loose crystals. Don't forget to stir.

4. Fill cabbage with carrots with hot filling and stir very well. Leave the salad on the table to cool. Then cover with a lid or cling film and refrigerate overnight. Take out this crunchy dish the next day and enjoy!

As you can see, cook pickled cabbage fast way very simple. To do this, you just need to know a few nuances:

  • for quick pickling, cabbage needs to be poured with hot brine
  • to enrich the taste, you can add bell peppers, carrots, garlic, beets
  • spices are added to taste. Most often, black and allspice, bay leaf, coriander, cumin, ginger, hot capsicum are used. The list goes on for a long time, experiment and find the perfect balance of taste and aroma.
  • do not rush to immediately eat a cooked salad. Give him some time to marinate.

On this I say goodbye and look forward to visiting in the next delicious article! Bon Appetit everyone!