Instant red cabbage recipe in a saucepan. Pickled red cabbage recipes. Marinade for red cabbage and preparation of twist

21.04.2024

Please tell me, who doesn’t like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the preparations that we try to prepare, these are some of the most beloved and popular!

It’s still too early to ferment cabbage. It's not too cold to store it yet. Unless you ferment it and store it in the refrigerator... But now is the time to prepare pickled cabbage. The cabbage has already gained strength and all the required vitamins, and therefore it will turn out tasty, crispy and healthy.

You can pickle cabbage and prepare it for the winter by screwing on the lids. But today we will prepare quick-cooking pickled white cabbage, which does not need to be rolled into jars. As a rule, the prepared snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing any of its taste.

This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome on the holiday table for any occasion. Be it a birthday or New Year!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is a very tasty one, which is prepared with beets and carrots. And today I will share a few more delicious recipes that I think you will like. These will be very simple recipes, and slightly more complex recipes. And everyone can choose a recipe to their liking.

Delicious pickled cabbage

This very simple recipe makes it tempting to cook this cabbage quite often. Quick to prepare, quick and tasty to eat.

We will need:

cabbage - 1 fork per 2 kg
carrots - 1 pc.
garlic - 4 cloves

For the marinade:

water - 1 liter
salt - 2 tbsp. spoons
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
peppercorns - 10 pcs
cloves - 5 pcs.
bay leaf - 3 pcs
vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)

Preparation:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, use tight, strong forks to cook it.

2. Peel the carrots and grate them using a Korean carrot grater.

3. Mix cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crush.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let simmer over low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Take out the bay leaf. And immediately, while hot, pour it into the cabbage and carrots. Mix carefully. Let stand until completely cool. Stir the contents periodically.

8. Transfer to a three-liter jar along with the marinade. There is no need to report to the very top. Place in the refrigerator overnight. The next day you can eat cabbage.

9. But it will be most delicious on day 2-3.

When serving, the finished cabbage can be sprinkled with olive oil or another. You can serve it as an appetizer or salad by adding chopped onions or fresh herbs. You can make a vinaigrette from it, it turns out very tasty and aromatic.

The cabbage itself has a sweet-sour-salty taste, it has a pleasant crunch, and it turns out very tasty! And although you can now buy pickled cabbage in the store all year round, it still won’t be as tasty as your own homemade cabbage.

And as you can see, preparing it is absolutely not difficult, and it will take about half an hour.

Instant pickled cabbage with bell pepper

Cabbage prepared according to this recipe can be considered early ripening. It develops flavor very quickly and can be eaten the very next day.

We will need:

cabbage - 1 fork (2 kg)
carrots - 2 pcs (medium)
bell pepper - 1 piece (medium)
cucumber - 1 piece (medium)

water - 1 liter
salt - 1 tbsp. heaped spoon
sugar - 3 tbsp. spoons
vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation:

1. Shred the cabbage using a food processor, grater or knife.

2. Grate the carrots and cucumber using a Korean carrot grater. Try to keep the straw long and neat. This way the salad will look very beautiful.

3. Peel the bell pepper and cut into long thin strips.

4. Mix all the ingredients in a large container; it is good to use a basin or large pan for these purposes.

It’s better to mix with your hands so that the vegetables don’t get crushed and the juice doesn’t leak. No need to crush them!

5. Place the vegetables in a clean three-liter jar, scalded with boiling water, in a fairly dense layer. Lightly compact them with your hand or a spoon. There is no need to stack the jars all the way to the edge. Leave some room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over the vegetables. Let cool.

8. Place in the refrigerator. Store it there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and a drizzle of oil.

Cabbage marinated with beets - Gurian cabbage

According to this recipe, the cabbage turns out tasty, crispy, moderately spicy and very beautiful. Good for any holiday table and for a regular dinner with boiled potatoes, or any other dish. Stores very well and for a long time in the refrigerator. The only drawback is that it gets eaten very quickly! But there is one more advantage that I didn’t mention above - it’s quick and easy to prepare!

We will need:

cabbage - 1 fork (2 kg)
carrots - 1 piece (medium)
beets - 1 piece (large)
garlic - 7-8 cloves
red capsicum - 1 pc (or 1 tbsp ground red)

water - 1 liter
salt - 2 tbsp. spoons
sugar - 1 glass
apple cider vinegar - 1 glass
peppercorns - 6-8 pieces
bay leaf - 3-4 pcs
vegetable oil -0.5 cups

Preparation:

1. Cut the cabbage into fairly large pieces. You can first cut the forks into 4 parts right along with the stalk. Then cut each part into 4 more parts.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “disintegrate” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel the garlic and cut into long thin slices.

4. Remove the seeds from the hot capsicum and cut into long strips. When working with pepper, it is better to use gloves.

5. Prepare a pan of suitable size. Place all the prepared ingredients into it in layers one by one, repeating the layers several times.

6. Prepare the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5 - 7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. Cover with a flat plate, which we press down lightly, so that the brine is on top and the entire contents of the pan are hidden under it.

10. Let it cool and put it in the refrigerator for 4-5 days.

11. Serve as a snack.

This appetizer is very colorful and bright and can decorate any holiday table. You can prepare it ahead of time, as it stores well. We often prepare this snack for the New Year! And she always comes to the right place on this day!

Since the snack is spicy, men love it very much. You can make it even spicier by adding an extra red pepper or ground red pepper.

Pickled spicy cabbage with ginger

The beneficial properties combined with its unique qualities are known to perhaps everyone. Have you tried making pickled cabbage with ginger? No? You have lost a lot! Make it once and then you’ll give the recipe to everyone!

We will need:

cabbage – 1 fork (2 kg)
carrots - 1 pc.
bell pepper - 1 piece
ginger – 70 gr
garlic – 4-5 cloves

For the marinade:

water - 1.5 liters
salt -3 tbsp. spoons
sugar - 5 tbsp. spoons
vegetable oil - 5 tbsp. spoons
ground black pepper - 0.5 teaspoon
bay leaf - 3 pcs
apple cider vinegar - 150 ml

Preparation:

1. Chop the cabbage into thin strips. Grate the carrots using a Korean carrot grater. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel the ginger and cut into very thin, translucent circles.

4. Place everything in a saucepan of the appropriate size and mix gently. No need to crush.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove the bay leaf and add vinegar.

6. Pour boiling marinade over the contents of the pan. Press down firmly with a flat plate, which we use as a pressure. The brine should completely cover all the vegetables.

7. Cover with a lid and leave until completely cool. Then put it in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!

8. You can store this cabbage for a month in the refrigerator. Well, if it must, of course!

This appetizer, just like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unique piquant taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is finger-licking good!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago, our neighbor shared this recipe with me. I liked both the taste and the original name. After some time, with the advent of the Internet in my life, I learned that such an interesting name - “kryzhavka” comes from the word “kryzh”, that is, cross. And everything turned out to be very simple, because it is into 4 pieces that we cut the cabbage when we want to marinate it according to this recipe.

We will need:

cabbage - (small forks, a little over a kilogram)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 tsp

For the marinade:

water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Preparation:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Add chopped cabbage and cook over medium heat for 10 minutes.

3. Remove the cabbage pieces using a slotted spoon and place them in cold water to cool as quickly as possible. As soon as the water becomes warm, it will need to be changed to cold again. And so on until the cabbage has completely cooled.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate the carrots using a Korean carrot grater. If you add bell pepper, cut it into thin strips.

6. Prepare the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Immediately turn off the fire.

7. Place cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave until completely cool. Then put it in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onions.

Pickled cabbage with vegetables and apples - a very tasty recipe

We will need:

cabbage - 1 fork (2 kg)
carrots - 3-4 pcs (medium)
bell pepper - 3-4 pcs
sweet and sour apples - 3-4 pcs.
garlic - 1 head
hot pepper - 1 pod

For the marinade:

water -2 liters
salt -4 tbsp. spoons
sugar - 1 glass
apple cider vinegar 6% - 3/4 cup
peppercorns - 15 pieces
allspice -5-6 pieces
cloves -5-6 pieces
bay leaf - 3-4 pcs

Preparation:

1. First cut the cabbage into 4 parts, and then each part again in half, either lengthwise or across, whichever you prefer. You don’t have to remove the stalk, this way the leaves will stick better.

2. Peel the bell pepper and also cut it into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).

3. Cut the carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts depending on the size, but just before putting it in a container so that they do not darken.

6. You can marinate cabbage with vegetables and apples either in a large saucepan or in jars. I marinate in a saucepan. Therefore, I first put cabbage in it and sprinkle a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.

6. Prepare the marinade. To boil water. Place all the ingredients for the marinade, except vinegar, into hot water.

7. Boil the marinade for 5-7 minutes, then add vinegar. Wait until it boils again and turn off the gas.

8. Cut the apples, you can directly with the seeds. And immediately pour boiling marinade over it. Remove bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave until completely cool.

10. Then put it in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage turns out tasty and crispy. All vegetables and of course apples are also very tasty.

Pickled cabbage in Georgian style

I also suggest watching the video recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, but everything is prepared almost the same.

Here, admire how beautiful it is!

Features of preparing delicious pickled cabbage

You can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red cabbage, Peking cabbage (Korean chim-chim, or chamcha), and colored cabbage.
For marinating, you should choose tight, dense forks. From such heads of cabbage, the snack always turns out crispy and tasty.
You can cut forks into strips, large or small pieces, or even into quarters
You can pickle only cabbage, or you can pickle it together with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

Garlic is almost always added, and onions are added less often. If you add onions, the cabbage will have an “onion” taste.
a variety of peppers, coriander, cumin, rosemary, bay leaves, cloves are used as spices
sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
It is advisable to remove the bay leaf after boiling the marinade so that it does not give off bitterness. Although someone doesn't clean up. But when I was studying, they taught me how to clean.
You can use apple, grape, table vinegar 9%, essence. You can replace all this with lemon juice or even kiwi juice.

And all this diversity will help you prepare completely different versions of pickled cabbage. Change the spices a little and the taste will be completely new. Add certain vegetables, and the appetizer will take on a new color and new notes of taste. And by manipulating the peppers, we get a spicy, not too spicy, and not at all spicy appetizer.

I really like to “play” with all these colors from this rich palette. Because thanks to this, you feel like an artist every time, and you can paint absolutely any “delicious” picture called “Pickled Cabbage”. And although the name is not entirely poetic, it is still very culinary!

Bon appetit!

Step-by-step recipes for pickled red cabbage with carrots, garlic, onions, peppers

2018-10-12 Marina Vykhodtseva

Grade
recipe

1493

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

0 gr.

Carbohydrates

11 gr.

40 kcal.

Option 1: Classic recipe for pickled red cabbage

Red cabbage preparations are not very popular, but in vain. You can get wonderful snacks that will delight you with their brightness and softness. When fresh, cabbage is very tough, which is why it is difficult to eat and is not universally loved. Here is a classic way of preparing vegetables marinated in large pieces in jars. Recipe with sterilization and sealing with iron lids.

Ingredients

5 kg of red cabbage;
5 liters of water;
50 g garlic;
8 tablespoons of salt;
10 spoons of sugar;
130 ml table vinegar;
2 pods of hot pepper.

Step-by-step recipe for classic pickled red cabbage

We wash the red cabbage or simply remove the top leaves. First cut into four parts and then crosswise. We should get pieces that will fit into the neck of the jar. We remove the stalks immediately.

Peel the garlic and cut each clove into two parts. Wash the hot pepper and cut it into circles. You can cook without it. Sometimes greens are added to such cabbage; in this case, it is better to use dill umbrellas.

Place red cabbage in sterilized jars, add pieces of garlic and pepper, and fill. We're not in a hurry, we're trying to make fewer voids.

Boil the marinade: add salt and sugar to the water, boil for three minutes. Turn off the stove and add vinegar. Stir. Using a ladle or ladle, pour the marinade and put on sterile metal lids.

Transfer the jars of cabbage to a tall saucepan or large bowl with a cloth at the bottom. Pour hot water into the container. It is important that the liquid reaches the jars up to 2/3 of the height, or even better, up to the very shoulders. We turn on the stove with the installed structure.

Sterilize liter jars for 10 minutes. For containers of two and three liters, 15 and 20 minutes, respectively. Then we take it out of the water, roll it up, and keep it upside down under the blanket for two days.

The time for sterilizing jars is not measured from the moment the stove is turned on, but only after the water boils in the pan (basin).

Option 2: Quick recipe for pickled red cabbage

This cabbage can be served after just seven hours. Quite a famous Korean recipe. The appetizer is spicy, bright, and emits an amazing aroma. Choose vegetable oil according to your taste. The amount and types of spices can be slightly adjusted.

Ingredients

1 kg of red cabbage;
0.5 tsp. salt;
1 tbsp. l. honey;
2 cloves of garlic;
90 ml olive oil;
3 tablespoons of vinegar;
1 onion;
0.5 tsp. coriander;
0.3 tsp. hot pepper;
3 spoons of soy sauce.

How to quickly cook pickled red cabbage

Chop the red cabbage into strips, pour into a bowl, add salt and soy sauce, add vinegar and honey. If it has already become sugared, then you need to melt it, use a spoon without a slide. Grind everything together and leave for an hour. It is advisable to cover the bowl.

Finely chop the onion. Heat the oil and add the vegetable, cook until translucent. Sometimes the onion is cut into large pieces, fried and thrown away, only oil is used in the salad without pieces, you can try this option.

While the onion is frying, stir the cabbage, sprinkle with spices, and squeeze out the garlic. Pour hot oil along with the onion and cover with a tight lid.

Let the salad cool, then stir, compact, cover again and leave the pickled red cabbage for about five hours. Before serving, it is advisable to cool and be sure to stir again, as the spices and oil will drain to the bottom.

The salad will be even tastier if you use grated juicy carrots along with cabbage. The honey in this recipe can be replaced with brown or white sugar.

Option 3: Spicy pickled red cabbage overnight

The pickled red cabbage in this recipe takes a little longer than the appetizer in the previous recipe. It will be ready in a day. The taste is piquant, the aroma is amazing, and everything is prepared very simply and relatively quickly. We chop the vegetable with a knife or use a special grater.

Ingredients

2.5 kg of red cabbage;
1 large carrot;
150 ml vinegar 6%;
100 ml vegetable oil;
70 g sugar;
2 tablespoons of salt;
1 hot pepper;
2 cloves of garlic;
2 buds of cloves.

How to cook

Cut the red cabbage into neat, long strips and place in a bowl. We peel the carrots, cut them or grate them through a Korean grater into approximately the same strips. Simply cut the garlic into four parts and add it to the cabbage. Finely chop the hot pepper into crumbs and add afterwards.

Heat the vinegar with salt and sugar, let them dissolve, pour in the oil. Pour the hot but not boiling marinade over the cabbage, stir, cover and let stand for five hours.

Add a couple of cloves to the cabbage, stir, and put the appetizer into jars. Pour in the juice and marinade that will collect at the bottom of the bowl. We put on the nylon lids and put them in the refrigerator for 12-15 hours or just until the next day.

It is advisable to place appetizers with marinades in the refrigerator upside down so that the liquid flows into it. When returning to its normal position on top, the cabbage will not be dry, it will be well soaked. It is important to use a tight lid; you can put the jar in a bowl or use a tray for insurance.

Option 4: Pickled red cabbage with horseradish and apples

Another recipe for pickled red cabbage for the winter. The highlight of this option is the apples. We choose dense fruits of autumn varieties. It’s okay if they are very sour, it’s perfect for harvesting. This recipe is also sterilized.

Ingredients

1 horseradish root;
1 onion;
1.5 kg of red cabbage;
70 ml oil;
40 ml vinegar;
300 ml water;
30 g salt;
4 apples;
30 g sugar.

Step by step recipe

Remove the top leaves from the head of red cabbage, chop the rest into strips, then chop and add the onion. Pour everything into a bowl. Cut the apples into slices, add and stir well. Add garlic if desired.

Mix water with salt and sugar, boil, add oil and vinegar. Pour the cabbage with apples, stir, let soak a little, half an hour is enough. Then put it into sterile liter jars. Pack tightly so that the marinade comes out on top.

Place the jars on a cloth in a pan. Add hot water, but not boiling water. We do this carefully so that the jars do not burst, let them warm up. Turn on the stove, sterilize for 20 minutes, and roll up.

Using this principle, you can prepare pickled red cabbage with bell peppers, beets, carrots, and any other vegetables.

Option 5: Pickled red cabbage with carrots and garlic

According to this recipe, cabbage is marinated for about two days. The appetizer is bright, appetizing, and smells pleasant of garlic. You can add any herbs and spices; they are not listed in the ingredients. If desired, make a spicy version, simply add chopped pepper.

Ingredients

1 head of red cabbage;
180 ml vinegar 6%;
2 carrots;
1 head of garlic;
6 tablespoons of oil;
2 tablespoons of salt;
4 spoons of sugar;
1 liter of water.

How to cook

Shred the cabbage and carrots into strips. Cut the garlic into several parts, do not chop. We combine everything in a basin and knead it a little with our hands, since we are using hard ingredients. There is no need to add salt at this stage. We place the vegetables in jars; there is no need to compact them tightly so that the marinade can easily pass inside.

Boil water, add sugar and salt, vegetable oil, and, if desired, laurel and peppercorns. Remove from the stove, pour in vinegar. Let it sit for five minutes; do not use boiling marinade.

Fill jars of cabbage with hot marinade to the very top. We put the lids on, but don't close them. Cool at room temperature and let stand for 8-10 hours. Then we put on the lids and put them in a cool place or just in the refrigerator for 1.5 days.

You can not grate the carrots into strips, but cut them into thin circles. In this form, the vegetable will not get lost among the pieces of bright red cabbage.

The violet or purple leaves of a plant from the Brassica family, which was brought to Russia from the Mediterranean, have a rich hue and a spicy aroma. They look original in salads and are very healthy for humans. Housewives who pickle or salt red cabbage for the winter provide their households not only with a tasty product, but also with vitamins, fiber, and microelements. The vegetable goes well with root vegetables and peppers, making juicy and crispy pickles.

Despite the fact that the cruciferous plant comes from countries with a Mediterranean climate, it tolerates the weather conditions of the middle zone, but in Russia it is cultivated much less than white cabbage, but the composition of the vegetable is much richer. The unusual coloring of the leaves is due to anthocyanins. These substances help increase the strength of the walls of blood vessels, reduce blood pressure in patients with hypertension, and remove toxins and radionuclides from the body.

Red cabbage contains selenium, which has a beneficial effect on the thyroid gland and accelerates the synthesis of antibodies. Fiber normalizes the digestion process and cleanses the intestines of fats and toxins. Ascorbic acid strengthens the immune system. Phytoncides present in the leaves fight bacterial infection.

The juice of the vegetable, which in Russia was called blue cabbage, has long been used to treat tuberculosis, bronchitis, and stomach ulcers. The leaves of the culture were used to heal wounds, scratches, and tighten scars. Red cabbage is rich in vitamins in the form of:

tocopherol;
folic acid;
riboflavin;
retinol.

The vegetable is useful for women carrying a baby, people with diabetes, and people who suffer from obesity. With regular use, the heart functions better, cancer tumors form less, and healthy cells do not degenerate.

The purple color looks very original in a salad; the sharp and unusual taste of cabbage fermented for the winter will appeal to all household members.

Preparing the main ingredients

Before canning the vegetable, depending on the culinary recipe, the leaves are chopped or cut into pieces, the marinade or brine is boiled, and vinegar or citric acid is added to it.

Red cabbage can be prepared with apples. The washed fruits are freed from the core and seeds and crushed. Onions and garlic are peeled and cut into rings. Root vegetables in the form of carrots and beets, horseradish and greens are well washed and chopped. Red cabbage with bell pepper turns out very tasty. The vegetable is chopped or cut into cubes, removing the seeds.

The jars into which the canned snack is rolled are washed with soda and sterilized.

Cooking recipes

Red cabbage is pickled with its white cabbage cousin, but the purple or violet leaves have a sweeter flavor and require less sugar. Basically, the technology for preparing for long-term storage is practically the same for both types of representatives of the cruciferous family.

Classic with vinegar for the winter

The traditional marinade used to preserve red cabbage is made from water into which sugar, sunflower oil and salt are poured. Vinegar is added to the hot liquid. To prepare an appetizer according to the classic recipe, you will need:

bay leaf - 5 pcs.;
garlic - 1 head;
bitter and allspice - 16 peas;
6 carnations.

This amount of spices is enough for 2 small heads of cabbage. The cabbage is chopped into thin strips. To prevent the leaves from being hard, you need to lightly mash them with your hands. Garlic cloves are peeled and chopped into slices.

Place seasoning and cabbage in washed and dried jars and fill with marinade. To cook it, dissolve 2 tablespoons of sugar and salt in a liter of water, add 80 ml of vinegar. The workpiece is rolled up with tin lids.

Spicy with beets

It is unlikely that anyone will refuse red cabbage marinated with root vegetables in winter. It can be served as a salad or as a complement to meat. To prepare a spicy dish, you need to take:

garlic;
a glass of sugar;
2 beets;
salt - 60 g;
carrots - 2 pcs.;
sunflower oil - ½ tbsp.

You will need red, black and allspice peas. No one has any difficulties during the pickling process:

Root vegetables need to be washed and peeled.
The cabbage leaves are separated and cut into pieces.
Vegetables are chopped on a Korean carrot grater.
The ingredients are mixed and placed in a bowl, into which all the pepper is poured - red, black, and allspice.
Pour water and sunflower oil, half a glass of vinegar into another bowl, add some salt, add sugar and boil.
The cooled marinade is poured into the vegetables, the bowl is covered, and pressure is placed.

After 3-4 days, the spicy snack is transferred to jars. Take the spicy product to the basement.

With bell pepper

Preparations made from purple leaves turn out to be very beautiful and immediately attract the attention of both guests and family members, delighting with their excellent taste and spicy aroma. You can marinate bright cabbage with bell pepper. You need to take a kilogram of each vegetable, you will also need:

large onion;
cloves - 2 buds;
dill seeds;
sugar - glass;
salt - 2.5 tbsp. l.;
vinegar - 40 ml.

The pepper is placed in boiling water for 5 minutes and then placed in cool water. The cabbage is chopped into thin strips. Chop the peeled onion. All components are mixed and ground with salt, transferred to a glass container, pasteurized for about half an hour and rolled up with tin lids.

In jars of aspirin

Some women prefer to pickle cabbage with acetylsalicylic acid for the winter. With such a preservative, it is stored longer, does not change color, does not lose juiciness, does not become moldy, and turns out crispy. For half a head of red cabbage you need to take:

aspirin - 1 tablet;
anise seeds - 7 grains;
salt - 3 tablespoons.

To make the product acquire a spicy taste and interesting smell, add mustard powder, chopped fennel, ginger, and hot pepper.

The top leaves are removed from the head of cabbage, the rest are chopped, mixed with salt, a liter of cool water is poured into them, left to salt for 8 hours, after which the juice is drained from the cabbage. Fry the spices in a frying pan, add 1/2 liter of boiling water and hot pepper and boil slightly. Fill a jar with chopped leaves with the prepared marinade and add an aspirin tablet. After 3 weeks, the appetizer can be served.

With raisins

Red cabbage with apples is prepared quite quickly for the winter.

To give it a sweetish taste, add a spoonful of honey and 2 seedless raisins; in addition, take:

fruit vinegar - 40 ml;
olive oil - 30 mg;
salt;
hot pepper;
parsley leaves;
walnuts.

Shred the cabbage and apple using a coarse grater, salt and mix, add herbs and raisins. To prepare the marinade, use vinegar, honey and oil. The dish can be consumed the next day or stored in jars for the winter.

Instant marinated pieces

Shredding cabbage into thin strips takes a lot of time. To close it for the winter, you can simply cut the head of cabbage with a sharp knife, it will turn out much faster and also tasty.

For the marinade, you need to take 2 glasses of water, one each of vinegar and sugar. To prepare cabbage in pieces you will need 1 head of cabbage, peppercorns, cloves, bay, and cinnamon will not hurt.

The leaves are separated from the head, cut with a knife and salted for at least 2 hours, after which they are placed in jars along with spices. The marinade is prepared from water, salt, vinegar and sugar. Boiling liquid is poured into the prepared ingredients. Sterilize the snack for about 30 minutes and seal it with lids.

Crispy

Vegetables go well with fruits. If you marinate red cabbage with apples in a ratio of 1 to 5, it will turn out very tasty.

Sweet and sour fruits add their own notes and add a garden aroma.

Onions, which you will need 250 g for 5 kilograms of vegetables, cut into rings. The apples, having removed the core and seeds, are finely chopped. After removing the top leaves, shred the cabbage. All ingredients are placed in an enamel bowl, mixed with half a spoonful of salt and caraway seeds, covered and pressed. The workpiece is placed in a dark place where it should ferment. Crispy cabbage is packaged in jars, which are taken to the cellar. It will be even tastier with olive or sunflower oil, but it won’t last until spring.

Cabbage salad

In winter, vegetable preparations sell out very quickly. Many families love pickled tomatoes and pickled cucumbers, enjoy eating caviar from zucchini or eggplant, and serve salad made from red or purple cabbage and peppers. To prepare it, you need to take a kilogram of these vegetables and 2 onions.

The marinade is cooked using:

water - 1 liter;
sugar - 200 g;
vinegar - 1/2 cup;
salt - 2 or 3 tablespoons;
Dill seeds.

The cabbage needs to be chopped into strips, the pepper is placed in boiling water for 5 minutes, then dipped in cool water and cut into rings. They do the same with onions. Place the chopped vegetables in a wide bowl and, after mixing thoroughly, place them in sterile jars, which are filled with boiling marinade and seasoned with vinegar. The salad is rolled up and covered with a warm blanket.

Pickled

Cabbage of violet or purple color will delight you with its excellent taste and attractive appearance in combination with sour apples of the Antonovka variety. For 5 heads of cabbage it is enough to take a kilogram of fruit.

Fruits need to be washed, seeds selected and cut into slices, onions into rings, cabbage into strips. Place all ingredients in a wide bowl, add dill seeds and mix thoroughly with a glass of fine salt, then transfer to an enamel pan, alternating with apples.

The container with the contents is placed under pressure in a warm room for three days. Sauerkraut is packaged in jars and taken to the cellar. This preparation is eaten instantly.

Storage rules

Hermetically sealed vegetables marinated with vinegar or citric acid can be left in the apartment away from radiators and other heating devices. Sterile jars of cabbage should be placed in a place where the rays of the sun do not reach. In a ventilated basement or cellar, where the air temperature is slightly above zero, such preparations do not deteriorate for a year or more.

Salted and pickled vegetables are much more difficult to store. Both white and red cabbage peroxidizes already at +10, so it is better to take it to the basement and leave it in the refrigerator. If this is not possible, you need to place the pickles in the pantry or kitchen, but add sugar regularly. Having turned into vinegar, this product functions as a preservative, prevents rotting, and preserves vitamins and microelements.

Pickled vegetables do not spoil for a long time; when sunflower oil is poured into the container, it prevents the growth of bacteria that cause fermentation.

In a private house with a cellar, you can place cabbage in a wooden barrel. The preparations do not lose their taste and do not rot for at least 6 months.

The brine should not be drained from pickled vegetables, as ascorbic acid will quickly decompose.

Over time, mold will form on the surface of the snack. Mustard seeds and horseradish rhizomes help protect the product from such an unpleasant phenomenon. Pickles can be stored for a long time if you place lingonberries in a jar or barrel.

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Red cabbage is known for its beneficial properties. Usually we are used to preparing various salads from it, but its preparation has its own subtleties due to the relative hardness of the product. In addition, you need to know how to prevent the finished dish from becoming bitter, and, if necessary, eliminate it. But if you use the pickling recipe, then all these problems are very easy to avoid. Korean pickled red cabbage is moderately elastic, crispy and very tasty. This is an excellent quick-cooking appetizer that will be appropriate even on a holiday table.

In this step-by-step recipe with photos, we will show you how to pickle red cabbage. We hope that you will like this recipe and will take pride of place in the cookbook.

When preparing quick pickled red cabbage, remember only one condition - cut the red cabbage as thin as possible, because it is a little coarser than white cabbage.

You can store this cabbage in the refrigerator for quite a long time.