10 recipes for crispy pickled cabbage, including for the winter

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Serve as a stand-alone snack, add to salads and soups.

Use sterilized jars and lids to preserve cabbage for the winter.

1. Quick pickled cabbage with carrots

Ingredients

• 1 kg of cabbage;
• 1-2 carrots;
• 3-4 cloves of garlic;
• 500 ml of water;
• 1 tablespoon salt
• 50 ml of vegetable oil;
• 50 ml vinegar 9%;
• 3-4 tablespoons of sugar.

Preparation

Chop the cabbage. Grate the carrots on a coarse grater or shredder, chop the garlic. Place in a deep bowl and stir, but do not wrinkle.

Pour water into a saucepan and salt. Bring to a boil, add oil and remove from heat. Pour in vinegar and add sugar. Stir.

Pour the marinade over the cabbage. Cover with a plate and press down with a press, such as a can of water. Leave to marinate at room temperature.

You can taste the dish after 3-4 hours, and after 6-7 hours the taste will become even richer. Store ready-made pickled cabbage in the refrigerator for no more than a couple of weeks.

2. Pickled cabbage with beets "Pelustka"

Ingredients

• 1½ – 2 kg of cabbage;
• 1 beet;
• 8-10 cloves of garlic;
• 10-15 peas of black pepper;
• 5 bay leaves;
• 1 liter of water;
• 2 tablespoons of salt;
• 150 g sugar;
• 150 ml vinegar 9%;
• 100 ml of vegetable oil.

Preparation

Cut the cabbage into large pieces, the beets into strips. Divide the garlic into halves or quarters. Place everything in layers, along with the peppercorns and lavrushka, in a deep bowl or saucepan.

Pour water into another dish and dissolve the salt and sugar there. Add vinegar and oil. Bring to a boil over medium heat.

Pour the hot marinade over the cabbage. Cover the top with a plate and press down with a press, such as a can of water. Cool in a warm place, and then refrigerate.

You can eat such a salad after a day. And if you put it in a jar, it will be stored in a cool place for 2-3 months.

3. Pickled cabbage with curry

Ingredients

• 1 kg of cabbage;
• 3 teaspoons of salt;
• ½ teaspoon ground black pepper;
• 1 tablespoon sugar
• 2 teaspoons curry
• 50 ml vinegar 9%;
• 50 ml of vegetable oil.

Preparation

Chop the cabbage or cut into small cubes. Season with salt, pepper, sugar and curry. Stir and leave for 1 hour at room temperature.

Add vinegar and oil and stir again. Place in a deep bowl, cover with a plate, and place a weighting agent, such as a container of water, on top. Leave at room temperature for a day. Then transfer to a jar and store in the refrigerator for no more than two to three weeks.

4. Pickled cabbage with mustard

Ingredients

• 3 kg of cabbage;
• 3 onions;
• 3 carrots;
• 250 ml of vegetable oil;
• 200 ml vinegar 9%;
• 1½ tablespoon salt
• 180 g sugar;
• 1 tablespoon mustard

Preparation

Chop the cabbage. Cut the onion into quarters of the rings. Grate the carrots on a coarse grater. Combine all vegetables in a deep bowl.

Pour oil and vinegar into a saucepan, salt, add sugar and mustard. Bring to a boil over low heat and simmer for 5 minutes.

Pour the hot marinade over the vegetables. Stir, cover and leave at room temperature for 2 hours. Stir a couple of times during this time.

Transfer the dish to a jar, cover and refrigerate. After a couple of days, you can try. And pickled cabbage will be stored for a month and a half.

5. Pickled cabbage with honey and cranberries

Ingredients

• 2 kg of cabbage;
• 400 g carrots;
• 350 g cranberries;
• 1 liter of water;
• 50 g of salt;
• 100 ml apple cider vinegar 6%;
• 100 g of honey.

Preparation

Chop the cabbage. Grate the carrots on a medium or coarse grater. Put the vegetables together with the cranberries in a deep bowl and stir.

Add salt, vinegar and honey to boiling water. Bring to a boil again, remove from heat and cool slightly.

Pour the marinade over the cabbage, carrots and cranberries. Press down on top with a plate and place a small weight, for example, a container with water. Leave it at room temperature overnight. Then transfer to a jar and store in the refrigerator for no longer than a month.

6. Pickled cabbage with celery and dill

Ingredients

• 1 kg of cabbage;
• 1 beet;
• 7-10 cloves of garlic;
• 1 small bunch of celery
• 1 small bunch of dill;
• 500-600 ml of water;
• 1 tablespoon salt
• 90 g sugar;
• 8-10 black peppercorns;
• 8-10 allspice peas;
• 1-2 bay leaves;
• 125 ml wine vinegar 6%.

Preparation

Cut the cabbage into large slices (like a melon or watermelon), the beets into thin slices. Divide the garlic into halves.

In a deep bowl or saucepan, lay the cabbage, celery and dill sprigs, beets and garlic cloves in layers. Repeat a couple of times in the same order. Try to tamp tightly.

Boil water and add salt, sugar, black and allspice and lavrushka to it. Add vinegar and cook for a few minutes.

Pour the hot marinade over the cabbage (the vegetables should be completely covered). Leave covered at room temperature for 3 days. Put the finished dish in jars and store in the refrigerator or other cool place for about 3 months.

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7. Simple pickled cabbage for the winter

Ingredients

• 1,500-1,600 g of cabbage;
• 2-3 cloves of garlic;
• 5-7 peas of black pepper;
• 1-2 bay leaves;
• 40 g salt;
• 20 g sugar;
• 500 ml of boiling water or more;
• 5 ml vinegar essence 70%.

Preparation

Chop the cabbage.

Put garlic, peppercorns and lavrushka at the bottom of the jar. Place the cabbage on top and tamp. Sprinkle with salt and sugar. Pour boiling water to the top and add vinegar essence. Roll up the lid, wrap in a blanket or blanket and leave to cool warm. Then store in a cool place.

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8. Pickled cabbage with bell pepper for the winter

Ingredients

• 5 kg of cabbage;
• 1 kg of carrots;
• 1 kg of onions;
• 1 300 g bell pepper;
• 1-2 hot peppers;
• 1 small bunch of dill;
• 4 tablespoons of salt;
• 350 g sugar;
• 500 ml of vegetable oil;
• 150 ml vinegar 9%;
• 1 200 ml of water.

Preparation

Chop the cabbage. Grate the carrots on a coarse grater or shredder. Cut the onion into quarters of rings, bell pepper - into strips, hot - into slices. Chop the greens.

Add salt, sugar, oil, vinegar, water to vegetables and herbs. Leave for 3 hours at room temperature, stir occasionally. Place in jars, pressing firmly. Pour the remaining marinade on top.

Cover the jars with lids. Place in a saucepan with a napkin at the bottom. Fill with warm water. Bring to a boil over low heat and simmer for 30–35 minutes. Then roll up the lids and cool under a blanket or blanket. Store in a cool place.

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9. Pickled cabbage with apples for the winter

Ingredients

• 400 g of cabbage;
• 200 g carrots;
• 200 g apples;
• 500 ml of water;
• 2 teaspoons of salt
• 3 teaspoons of sugar;
• ½ teaspoon citric acid.

Preparation

Chop the cabbage. Grate the carrots and apples on a coarse grater. Stir and place in a jar.

Boil water with salt, sugar and citric acid in a saucepan.

Pour hot marinade into the jar and cover with a lid. Place in a saucepan with a napkin at the bottom. Pour in warm water, simmer for 15 minutes over low heat. Roll up the lid and wrap until cool. Then transfer to a cool storage area.

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10. Pickled cabbage with soy sauce, herbs and coriander for the winter

Ingredients

• 1 kg of cabbage;
• 1 teaspoon salt
• 200 g carrots;
• 200 g bell pepper;
• 1 small hot pepper;
• 2 cloves of garlic;
• 4 tablespoons of soy sauce
• 2 tablespoons vinegar 9%;
• 2 teaspoons of coriander;
• 3-5 sprigs of parsley.

Preparation

Chop the cabbage and remember a little with your hands with salt.

Grate the carrots on a coarse grater. Cut sweet peppers into thin strips, hot and garlic - chop. Mix everything with cabbage, cover with soy sauce and vinegar. Sprinkle with chopped parsley and coriander and stir.

Cover with a lid and leave in a cool place. After 1 day, the pickled cabbage is ready. Transfer it to a jar. You can store it all winter in the refrigerator or cold cellar.

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