Instant Red Cabbage Recipe Delicious. Delicious recipes for marinating instant red cabbage in jars for the winter

You can ferment or pickle red cabbage according to any of the standard recipes used in the preparation of her white-headed "sister". Red heads contain a lot useful substances, which will provide an excellent vitamin supply for the winter. Cabbage snacks are good both on their own and as a supplement for various salads and side dishes for meat and fish dishes.

Red cabbage, although in many ways similar to white cabbage, is much less in demand. It often has a pronounced bitterness in taste and hard fibers in the veins of the leaves, and during heat treatment it quickly loses its elasticity of texture and pleasant crunchiness.

Selection and preparation of raw materials

For harvesting, it is preferable to take heads of medium and late ripening. Early leaves are more tender and juicy, so they are considered exclusively salad. Among the suitable varieties and hybrids grown by domestic gardeners, one can single out Gako 741, Mikhnevskaya, Mars, Juno, Benefit F1, Garancy F1, Rodima F1, Varna F1 and others . It is worth noting that most modern varieties of culture do not have the notorious “bitter-bitterness”.

The heads of the listed varieties have a different shape (round-flattened or elongated) and color (from red-burgundy to lilac-violet), some are covered with a bluish wax coating on top. The main thing is that they are strong and heavy, with tightly fitting leaves. The uppermost of them and the damaged ones must be removed, in fact, this is the whole preparation. After chopping, red cabbage is not recommended to be ground with salt (usual food coarse grinding, non-iodized), strongly crushed and tamped in jars so that it does not release juice too quickly and does not soften.

Some housewives consider it right to manage marinades with only a minimal “classic” set of ingredients: cabbage, salt, sugar, vinegar. Others are happy to experiment by adding non-standard spices (cloves, cinnamon, cardamom, nutmeg, ginger, etc.), a variety of greens, vegetables (carrots, onions, bell and hot peppers, stem or tuber celery, beets), fruits (apples, pears, plums, citrus fruits) and dried fruits (raisins, prunes, figs), berries (cranberries, lingonberries, currants).

To achieve the effect of a “red” cabbage billet, you can use ordinary white varieties in combination with beets. We offer several interesting recipes for salting and pickling this popular and tasty vegetable "duet" in the articles on our website.

Cabbage blanks are not canned. In winter, it is better to simply prepare a new portion, as vegetables keep well raw and are constantly on sale. The finished snack can be kept for 1-2 months under a tight lid in the refrigerator, making sure that the liquid covers the contents of the jar.

homemade recipes

How quickly pickled red cabbage cooks depends on the size of its cut. With a fine shredder, the appetizer can be tasted after 2-3 days, and if you cut the leaves into pieces or heads into segments (along with the stalk), then the process of soaking the vegetables will take longer (up to 10-14 days). In addition, at the time of receipt finished product filling temperature affects hot marinade reduces it, but such an appetizer will need to be eaten without delay, because for long-term storage it is not intended.

This option will appeal to lovers of traditional taste and those who are not used to spending a lot of time in the kitchen. Cooking will take no more than an hour, and the pickling process will take 2-5 days.

Exit: 3 l

Ingredients:

• red cabbage - about 2.5 kg (1 medium-sized forks);
• bay leaf - 2-3 pieces;
• black and allspice pepper, peas - 5-10 pcs.;
• sugar - 2-3 tbsp. l.;
• salt - 1.5 tbsp. l.;
• table vinegar 9% - 200-250 ml;
• vegetable oil - 50 ml;
• water - 0.5-0.7 l.

If you prefer more soft marinades, add less vinegar, replace it with natural (6%), such as apple, or freshly squeezed lemon and orange juice in a 1: 1 ratio.

Cooking technology:

1. Wash the head of cabbage, remove the top leaves. Divide into quarters, cut out the stalk and chop into strips (not too thin).
2. Boil water in a saucepan, pour spices and spices into it, boil for 3-5 minutes, remove from heat and pour in vinegar and vegetable oil.
3. Put the chopped cabbage in a sterilized jar, pour the cooled marinade to the very top and close with a tight lid.
4. Leave the workpiece for 12-24 hours at room temperature or immediately put in the refrigerator.

All the details of the preparation of such a workpiece are explained experienced hostess in a step by step video:

A spicy Asian-style spicy appetizer is also prepared quickly and turns out to be very bright, crispy and mouth-watering, which is clear even from the photo. She will get more rich taste and aroma, if other root vegetables are added in addition to carrots, such as parsnips, celery or parsley.

Exit: 3 l

Ingredients:

• red cabbage - 1 fork (small);
• carrots - 2-3 pieces;
• Bulgarian pepper - 1-2 pcs.;
• garlic - 3-5 cloves;
• hot pepper - 1 pod / 0.5-1 tsp. ground;
• ground coriander - 1 tbsp. l.;
• cumin - 0.5 tsp;
• salt - 1 tbsp. l. (with a slide);
• sugar - 1-2 tbsp. l.;
• apple / wine vinegar - 100-120 ml;
• vegetable oil - 50 ml;
• water - 0.5 l (if necessary).

Cooking technology:

1. Chop the cabbage into thin strips, put in a large bowl and lightly mash with your hands.
2. Wash carrots and peppers, peel and cut into thin strips (can be grated or vegetable cutter).
3. Squeeze the garlic to the vegetables, add the hot pepper, spices and spices cut into thin rings, mix well so that they are evenly distributed. Pour in the vinegar and mix thoroughly again.
4. cover up cling film and let it brew for 3-4 hours.
5. When the cabbage starts juice, lay it tightly vegetable mix to the bank. If there is not enough liquid, add water, leaving 1-1.5 cm to the top of the neck. Pour 1-2 tablespoons of vegetable oil on top, close with a tight lid and put in the refrigerator.

How to cook pickled red cabbage with beets, we suggest you learn from the following video:

Video

If you prefer not quick pickled, but healthier fermented vegetable preparations containing vitamins and probiotics, be sure to take note original recipe sour red cabbage with carrots and ginger:

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits - hand-grown!

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Do you know that:

The novelty of American developers is the Tertill robot, which performs weeding in the garden. The device was invented under the leadership of John Downes (the creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving on uneven surfaces on wheels. At the same time, it cuts all plants below 3 cm with a built-in trimmer.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves taste qualities vegetables and fruits. By properties and appearance they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.

Compost - rotted organic residues of various origins. How to do? Everything is put in a pile, a pit or a large box: kitchen leftovers, tops of garden crops, weeds mowed before flowering, thin twigs. All this is interbedded with phosphorite flour, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically stirred or pierced to bring in fresh air. Usually compost "ripens" for 2 years, but with modern additives it can be ready in one summer season.

Freezing is one of the most convenient methods for preparing a grown crop of vegetables, fruits and berries. Some believe that freezing leads to a loss of nutrients and useful properties vegetable products. As a result of the research, scientists found that the decrease in nutritional value Freezing is practically non-existent.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) also need shelter, like ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are “frost-resistant”, “winter-hardy”, “tolerate frosts down to -35 ℃”, etc. are a lie. Gardeners should remember that no one has yet been able to change the root system of strawberries.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes die (and potatoes too), no matter what is said in the description of the varieties (“late blight-resistant varieties” is just a marketing ploy).

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hand, breaking off the rough pedicels. Dry the collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and composition of the feedstock. The output is loose homogeneous mass with a pleasant smell of fresh earth.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a crop even at home.

Attention: Pickling is a recipe for food preservation based on the ability of acid to suppress the vital activity of most microorganisms. As an acid in marinades, lemon or kiwi juice, wine, apple, balsamic vinegars, table vinegar, some varieties of dry wine.

Pickling features are the direct addition of acid to the product. While during pickling and salting, the acid is produced by microorganisms that cause the fermentation process.

Benefit and harm

Red cabbage in your own way chemical composition almost indistinguishable from white. The red-violet and even bluish color of its leaves is given by the anthocyanin contained in them. Because of it, the cabbage has a sharper aftertaste. Its beneficial effect is as follows:

• positively affects the condition of the walls of blood vessels, increases their strength and elasticity;
• gently normalizes arterial pressure, because of which it is useful to take red cabbage for hypertensive patients;
• promotes the removal of excess free radicals from the body, has a pronounced antioxidant effect;
• prevents the development of malignant tumors.

In addition, selenium contained in the leaves normalizes the functioning of the thyroid gland, enriches muscle tissue with oxygen, and removes toxins. Useful in all respects, fiber contains almost 1.5 times more than in ordinary white cabbage.

Phytoncides, which ordinary cabbage does not have, are presented in red cabbage in in large numbers. Red cabbage juice has long been used in the treatment of bronchitis and asthma. The increased content of bactericidal elements has a wound-healing effect.

• Proteins - 3 kcal (12%).
• Fats - 3 kcal (12%).
• Carbohydrates - 20 kcal (76%).

When eating red cabbage, remember - the risk of getting better is almost zero! However, nutritionists do not recommend getting too carried away with this product. The approximate daily dose is calculated in the range of 200-300 grams.

Contraindications

• The main reason for refusing red cabbage is only its individual intolerance.
• In addition, people with bowel disease should be aware that fiber can be harmful. In this case, cabbage should be consumed boiled.
• The top leaves and stalk are best removed, as they tend to accumulate most of the nitrates.

in a hot marinade

Usually, a hot marinade is used to prepare pickled cabbage. Also prepare special tasty dish you can add pepper, beets and various spices to the cabbage. Let's consider all the options in more detail.

Classic recipe

Ingredients:

Red cabbage pairs well with cloves, not too much hot peppers, bay leaf, cumin, coriander.

How to cook:

1. First of all, remove the upper leaves and remove the stalk. For convenience, we cut the heads of cabbage into two parts.
2. Finely chop the cabbage, remembering its denser fiber. The width of the strips should not exceed 0.5 cm. We put the finished cabbage in a basin.
3. We cut the garlic into thin slices.
4. Add salt, garlic, herbs, pepper (if you think necessary) to the cabbage, mix well.

Advice: Red cabbage is harder than white cabbage. However, it is also 90% water. If you want it to retain its crunchiness when eating, do not wrinkle it, try not to press when putting it in containers so that it fits as much as possible. Then its natural structure will be preserved.

Cooking marinade:

1. AT hot water dissolve sugar, add vinegar, throw in spices (for example, cloves), bring to a boil.
2. Tightly, but without pressure, put the cabbage in jars.
3. Pour in hot marinade.
4. We cover the jars with gauze, incubate for 3 days at room temperature.
5. We close the plastic lids and take the jars to a cold place.

With beets

According to recipes, you can pickle cabbage with various vegetables - with beets, carrots, onions. They will not only give the marinade an unusual color, but also add specific notes to the taste of the finished product.

How to cook:

Slice beets and carrots thinly. You can just grate the vegetables on a coarse grater.

Read about how to cook red cabbage with beets in Georgian.

with pepper

To give the dish spiciness and piquancy, you can add red cabbage to the cabbage. capsicum . The main thing here is not to overdo it so that the pepper does not interrupt the main taste.

How to cook:

1. We clean the fruit from seeds, cut out the internal partitions, cut off the stalks.
2. We cut the pepper into rings with a thickness of no more than 0.5 centimeters.
3. Add to cabbage while stirring.

Getting ready for the winter

The classic recipe will suit us here too. We take cabbage, add other vegetables if desired, prepare the marinade. For long-term storage of cabbage, table vinegar is usually used.. Some replace it citric acid. In this case, one teaspoon of acid is added not to the liquid, but directly to three-liter jar with cabbage just before pouring the marinade.

Another difference during long-term storage is that we add to the marinade when cooking. sunflower oil, approximately 1 tablespoon for each prepared jar. We sterilize jars for the winter version, steam the lids. We roll up the jars and put them in a cool place. In principle, pickled cabbage is already ready to eat, so sampling can not be postponed.

You can find out more delicious recipes for cooking red cabbage for the winter, as well as see photos of dishes.

Without sterilization

The recipe for making delicious and crispy red cabbage for the winter without sterilization is the same. Pour sunflower oil over the marinade to form a film. Banks closed with plastic lids. We transfer the jars to a cool place.

30 minutes in a hurry

How to marinate quickly and tasty? For cooking delicious red cabbage according to this quick recipe you will spend no more than 30 minutes, and you can put this dish on the table in 4 hours!

Ingredients:

How to cook:

1. Finely chop the cabbage.
2. We rub the carrots as for the dish “Korean-style carrots” - with thin long sticks.
3. We crush the garlic with a garlic press.
4. Mix everything, add 1 tablespoon of salt. Leave - let it soak in its own juice.

Marinade:

1. In hot water (500 ml) dissolve sugar 2 tablespoons.
2. Add vinegar 6% - 150 ml.
3. Spices and spices to taste.
4. Bring to a boil, remove after 2-3 minutes.
5. Strain the marinade to remove any flavored spices.

Pour hot marinade over cabbage. Let cool until room temperature, put in the refrigerator. You can serve after 4 hours.

in large pieces

A quick recipe for how to cook red cabbage:

Ingredients:

How to cook:

1. Cut the cabbage into large squares.
2. Add chopped herbs, salt, sugar and pepper.
3. Mix thoroughly, pressing lightly.
4. Preparing marinade for chopped red cabbage large pieces, as in the previous recipe, just do not add sugar to it - we already have it.
5. Bring the marinade to a boil and pour over the cabbage.
6. Let cool to room temperature.
7. We serve to the table.

To know best recipes first courses with red cabbage, as well as see their photos, you can, and in we looked at various variations delicious cooking vegetables at home and gave recommendations for table setting.

Conclusion

Pickled red cabbage can be served on the table and how independent dish and in combination with other products. Looks great "collage" in which together are red and white cabbage. Top the dish can be decorated by laying pickled cucumbers and adding fresh herbs.

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Purple or purple leaves of a plant from the Cabbage Cruciferous family, which were brought to Russia from the Mediterranean, have a rich shade and spicy aroma. They look original in salads and are very useful for humans. Housewives who pickle or salt red cabbage for the winter provide households with not only delicious product, but also vitamins, fiber, trace elements. The vegetable goes well with root vegetables and peppers, it makes juicy and crunchy pickles.

Despite the fact that the cruciferous plant comes from countries with a Mediterranean climate, it normally 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 to increase the strength of the walls in the vessels, reduce pressure in patients with hypertension, remove toxins and radionuclides from the body.

Red cabbage contains selenium, which has a beneficial effect on the thyroid gland, accelerates the synthesis of antibodies. Fiber normalizes the digestion process, 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 treated for tuberculosis, bronchitis, and stomach ulcers. The leaves of the culture were used to heal wounds, scratches, tighten scars. Red cabbage is rich in vitamins in the form of:

• tocopherol;
• folic acid;
• riboflavin;
• retinol.

The vegetable is useful for women who are carrying a baby, those with diabetes, and people who are obese. With its regular use, the heart works better, cancerous tumors are less formed, and healthy cells do not regenerate.

Purple coloring looks very original in a salad, spicy and unusual taste fermented cabbage for the winter will appeal to all households.

Preparing the main ingredients

Before the vegetable can be preserved, depending on cooking recipe, the leaves are chopped or cut into pieces, marinade or brine is boiled, vinegar or citric acid is added to it.

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

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

cooking recipes

Red cabbage is pickled with a white relative, but purple or purple leaves have a sweeter taste, and less sugar is needed. Basically, the technology for preparing for long-term storage in both types of representatives of the cruciferous family is practically the same.

Classic with vinegar for the winter

The traditional marinade, which is used in the preservation of red cabbage, is boiled from water into which sugar, sunflower oil and salt are poured. Vinegar is added to the hot liquid. To prepare an appetizer 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. Cabbage is chopped into thin strips. So that the leaves are not hard, you need to lightly crush them with your hands. The garlic cloves are peeled, chopped into circles.

Seasoning, cabbage are laid out in washed and dried jars, filled 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 pickled with root vegetables in winter. It can be served as a salad or as an accompaniment 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. In the process of marinating, no one has any difficulties:

1. Root crops need to be washed and cleaned.
2. Separate the leaves from the cabbage and cut into pieces.
3. Vegetables are chopped on a grater for carrots in Korean.
4. The components are mixed and put in a bowl, where all the pepper is poured - red, black, and allspice.
5. Water and sunflower oil, half a glass of vinegar are poured into another dish, salted, sugar is poured and boiled.
6. The cooled marinade is poured into vegetables, the bowl is covered, oppression is put.

After 3-4 days spicy snack transferred to banks. Take the sharp product to the basement.

With bell pepper

Purple leaf blanks turn out to be very beautiful and immediately attract the attention of both guests and family members, delight with excellent taste and spicy aroma. You can pickle bright cabbage with bell pepper. Each vegetable needs to be taken in a kilogram, you will also need:

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

Peppers are placed in boiling water for 5 minutes, and then sent to cool water. Cabbage is chopped into thin strips. Chop the peeled onion. All components are mixed and ground with salt, transferred to glassware, 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 it turns out crispy. For half a head of red cabbage you need to take:

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

In order for the product to acquire a spicy taste and an interesting smell, add mustard powder, chopped fennel, ginger, 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 out for 8 hours, after which the juice is drained from the cabbage. Spices are fried in a frying pan, 1/2 liter of boiling water and hot pepper are added and boiled a little. Fill a jar with chopped leaves with a ready marinade, put an aspirin tablet. After 3 weeks, the appetizer can be served on the table.

with raisins

Pretty quickly, red cabbage with apples is harvested for the winter.

To give it a sweet bite, put a spoonful of honey and 2 pitted raisins, in addition, take:

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

Cabbage with an apple is chopped using a coarse grater, salted and mixed, greens and raisins are added. To prepare the marinade, vinegar, honey and oil are taken. The dish can be consumed the next day or rolled up in jars for the winter.

Marinated in instant 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 delicious.

For the marinade, you need to take 2 cups of water, one each of vinegar and sugar. To harvest cabbage in pieces, you will need 1 head, peppercorns, cloves, laurel, cinnamon will not interfere.

Leaves are separated from the head, cut with a knife and salted for at least 2 hours, after which they are laid out in jars along with spices. The marinade is made from water, salt, vinegar and sugar. Boiling liquid is poured over the prepared ingredients. Sterilize the appetizer for 30 minutes, cork with lids.

crispy

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

Sweet and sour fruits bring their own notes, give a garden aroma.

Onions, and for 5 kilograms of vegetables you need 250 g, cut into rings. Apples, removing the core and seeds from them, finely chop. After removing the top leaves, the cabbage is chopped on a grater. All components are laid out in an enameled bowl, mixed with an incomplete spoon of salt and cumin, covered and oppressed. The workpiece is placed in a dark place where it should ferment. Crispy cabbage is packaged in jars, which are taken to the cellar. With olive or sunflower oil, it will be even tastier, but it will not last until spring.

Cabbage salad

In winter, vegetable preparations disperse very quickly. Many families love pickled tomatoes and pickles, eat zucchini or eggplant caviar with pleasure, serve a salad made from red or purple cabbage and pepper. To cook it, you need to take a kilogram of these vegetables and 2 onions.

Marinade is cooked using:

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

Cabbage should be chopped into strips, the pepper is placed in boiling water for 5 minutes, after which it is dipped in cool water and cut into rings. Do the same with onions. Chopped vegetables are put in a wide bowl and, after mixing thoroughly, they are sent to sterile jars, which are filled with boiling marinade and seasoned with vinegar. The salad is rolled up with lids, covered with a warm blanket.

Pickled

Purple or purple cabbage will delight great taste, an 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.

Wash the fruits, select the seeds and cut into slices, onions - into rings, chop the cabbage into strips. All ingredients are placed in a wide bowl, dill seeds are added and thoroughly mixed with a glass of fine salt, then transferred to enamel pan, alternating with apples.

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

Storage rules

Marinated with a bite or citric acid, hermetically sealed vegetables can be left in the apartment away from radiators and other heating devices. You need to place sterile jars with cabbage in a place where the rays of the sun do not fall. In a ventilated basement or cellar, where the air temperature is slightly above zero, such blanks do not deteriorate for a year or more.

Salted and pickled vegetables are much more difficult to store. Both white and red cabbage peroxide already at +10, so it is better to take it to the basement, 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. Turned into vinegar, this product acts as a preservative, prevents decay, preserves vitamins and trace elements.

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 where there is a cellar, you can put cabbage in a wooden barrel. Billets do not lose their taste in it, do not rot for at least 6 months.

Red cabbage is rarely used in the preparation of a variety of dishes. However, it can be used to make an excellent appetizer for the table, original in taste and color. Instant pickled red cabbage is a unique dish that contains an incredible amount of various vitamins and microelements, without which the human body cannot exist.

How to pickle red cabbage quickly and tasty

Numerous recipes for quick pickled red cabbage vary in ingredients and cooking methods. But despite this, making such a dish is very simple and easy.

Classic Pickled Red Cabbage Recipe

A classic appetizer is created on the basis of a hot marinade. To make the dish fragrant and tasty, you should not neglect spices, for example, add cloves, allspice, coriander, cumin, and, of course, bay leaf.

We will need:

• 4-5 kg ​​of red cabbage;
• 1.3 liters of clean filtered water;
• 5 pieces. garlic;
• 2 pcs. large carrots;
• 43 g sugar;
• 28 g salt;
• 3 pcs. bay leaves;
• spices to taste;
• 300 ml of vinegar.

Meal preparation:

1. First of all, you should cut the cabbage in half, remove the stalk and outer leaves. Next, cut both halves thinly and send to a deep container.
2. Chop the garlic cloves into small cubes, peel the carrots and cut into strips. Then combine the ingredients.
3. Take water into a saucepan, add sugar, salt, 100 ml of sunflower homemade butter, spices. Mix everything well and put on fire.
4. The resulting mixture should boil for 3 minutes.
5. The resulting marinade will need to be slightly cooled. Then add vinegar to the mixture and mix well.
6. In pre-washed jars, fold the vegetable mixture, pour the marinade. Cover with plastic lids on top, and when they have cooled, you can send them to the refrigerator.

Advice! In the process of mixing the ingredients, cabbage should not be pressed hard. Otherwise it will be too soft.

You can start tasting after 24 hours. It will be very tasty if you add oil and chopped greens to the appetizer before serving.

Quick pickled red cabbage in large chunks with beets

Beautiful, fragrant, spicy and crispy slices of pickled red cabbage will be a great appetizer for the festive table. Many housewives have already cooked a vegetable with beets more than once, and they pass this recipe on from generation to generation. The recipe is quite simple, even an inexperienced hostess will quickly master it.

For quick pickling of red cabbage you will need:

• 1.5-2 kg of cabbage (without flaws, dense);
• 1 PC. medium beets (without spoilage);
• 5-6 pcs. garlic (medium)

Marinade Ingredients:

• 1 liter of purified water;
• 0.5 st. table vinegar;
• 6 tsp Sahara;
• 4 things. bay leaves;
• 3 art. l. coarse salt;
• 10 pieces. black pepper.

Cooking process:

1. Divide the cabbage in half, remove the stalk and top sheets, cut into large pieces.
2. Grind the beets on a coarse grater.
3. Chop the garlic cloves (in strips).
4. Combine all ingredients and send to a jar.
5. To prepare the marinade, put a pot of water on a small fire. Add salt, sugar, bay leaf and spices to the boiling liquid and cook for 8-9 minutes. Then take out the spices and add the vinegar.
6. Cool the liquid, then pour it into the salad.
7. When the future salting is completely cool, close the jar with a lid and send it to the bottom shelf in the refrigerator. A day after cooking, pickled red cabbage can be served on the table.

Important! When pouring the marinade, you need to be careful that the hot liquid does not get on the walls of the jar, because the glass may burst.

Pickled red cabbage with beets in the cold is well stored for 2-3 weeks, as long as it is hermetically sealed.

Cabbage marinated in soy sauce and honey

This cooking option is very fast, original and incredibly tasty. This time the dressing is based on honey and soy sauce. Such an appetizer will perfectly fit into everyday meals, and will also become a highlight. holiday table. Even adherents of traditional dishes will appreciate this dish.

For cooking you will need:

• 1 PC. medium red cabbage;
• 60 ml of vinegar;
• 50 g of honey (preferably lime);
• 4 garlic cloves;
• 70 ml soy sauce;
• 1 large onion;
• spices and salt;
• 3 pcs. carnations.

Cooking process:

1. The first step is to wash the head, remove bad leaves and cut the vegetable into small strips.
2. Next, finely chop the garlic and send it to the cabbage.
3. For the marinade, you need to combine vinegar, honey and soy sauce.
4. Pour the prepared liquid over the vegetables and mix so that all the cabbage is saturated with it.
5. Peel the onion and chop into rings. Fry the vegetable over low heat until it acquires a brownish-golden hue.
6. Transfer the cooked onion to the main vegetable and mix thoroughly.
7. Send the resulting snack to a jar, close tightly with a lid and place in the refrigerator.

You can eat pickles in a day. It is perfect for a festive dinner and everyday treats, improving mood and giving a feeling of satiety.

Cabbage with fragrant spices

Red cabbage marinated with spices has excellent taste. To speed up the process of its preparation, you should make a hot marinade and pour vegetables over it. If, for instant red pickled cabbage, this recipe use cold liquid, then the workpiece can be stored for the whole winter.

For cooking quick snack have to take:

• 1 medium cabbage;
• 3 art. l. Sahara;
• 0.5 l of vinegar;
• 1.5 st. l. salt;
• ¾ liters of water;
• 7 pcs. cloves, cinnamon stick, 15 pcs. black peppercorns, 7 pcs. allspice peas.

The process of preparing a quick snack:

1. Finely chop the vegetable.
2. Next, you will need to prepare a marinade from all the ingredients listed above. Moreover, add vinegar before pouring the liquid into the container, otherwise it may evaporate.
3. Bring the resulting mixture to a boil and keep on low heat for 6-7 minutes.
4. Then you need to slightly cool the liquid and pour it over the vegetables.

If the appetizer is prepared for long-term storage, then the marinade should be cold.

Pickled cabbage with garlic and horseradish

This fast and easy recipe pickled red cabbage. To make the appetizer spicier, you need to add garlic or horseradish to it, as well as fragrant herbs, to add flavor and healing properties.

For cooking you will need:

• 2 kg. red cabbage;
• 5 cloves of garlic;
• 30 g of horseradish root;
• Dill seeds;
• 10 currant leaves;
• 20 g salt
• 20 g of sugar;
• 1 tsp ground red pepper;
• 1 liter of water;
• parsley, tarragon and celery;
• 1 st. 6% vinegar.

Sequencing:

1. The first step is to cut the vegetable into thin strips.
2. Horseradish twist through a meat grinder.
3. Cut garlic cloves into strips.
4. Sterilize jars.
5. Put greens, dill seeds, currant leaves in prepared containers, and then place cabbage.
6. Then add pre-boiled marinade (from salt, water and sugar). The workpiece is recommended to be stored in a cellar or refrigerator.

Advice! When chopped, horseradish can cause tears, so it's best to put a bag over the outlet of the meat grinder so that the vegetable does not exude odor into the air.

Korean cabbage

This recipe is very popular among housewives. At proper cooking Korean cabbage is fragrant, crispy and healthy.

Products for cooking:

• 1 kg of red cabbage;
• 3 art. l soy sauce;
• 1 medium onion;
• 3 art. l. vinegar;
• two cloves of garlic;
• 100 ml olive oil;
• ¼ tsp cumin, coriander, ground hot pepper;
• ¼ tsp salt;
• 1 st. l. honey;
• ½ tsp ground ginger.

Sequencing:

1. Cabbage needs to be shredded.
2. Next, add honey, soy sauce, vinegar to it, mix and leave to brew for an hour.
3. Onion should be finely chopped and fried until golden brown.
4. Drain the oil into the honey mixture, and remove the onion itself.
5. Heat the marinade over a fire, and then add to the vegetables.

Terms and conditions of storage

The period and storage conditions for pickled cabbage depend on the container in which it was placed. If these are jars that are hermetically sealed, then you can enjoy such an appetizer for 2-3 weeks. But at the same time they should be kept in a cool place. the best options are refrigerator or cellar.

Conclusion

Pickled instant red cabbage is an original, tasty and healthy dish. Since the vegetable undergoes a slight heat treatment, all useful elements remain in it. The excellent appearance and taste of cabbage make it not only a snack for every day, but also a delicacy for a feast.