Different recipes for salting cabbage. Salting cabbage with sugar recipes. Salting cabbage for the winter - how to properly and tasty pickle a healthy vegetable

White cabbage is one of the most popular vegetable crops used in cooking. Due to its healing and taste characteristics, salting is used for all kinds of dishes. Not a single vegetable is harvested for the winter as diversely as this vegetable crop. Delicious salted cabbage - traditional look winter snack, which has a wide variety of recipes.

How delicious to salt cabbage for the winter

A delicious recipe for salting cabbage for the winter and all its subtleties of cooking are passed on to housewives from generation to generation. In order for salting to be successful, it is important to know which variety to choose, as well as to master the methods and process in stages.

To make the appetizer quite crispy and tasty, you need to choose late-ripening varieties. It is also important to choose the right carrots with bright colors, they should be juicy with a small core. Other ingredients that will be used to complement the taste of pickled cabbage should be just as fresh and tasty. Two classic recipes are used for harvesting:

• in brine;
• dry way.

In the first method, the procedure is performed using a boiled brine consisting of water, salt and sugar (optional). In the second option, the process occurs by isolating juice in a natural way.

Often in salting recipes, auxiliary components are used that improve the taste of the finished dish:

• beet;
• Sweet pepper;
• garlic;
• herbs and spices;
• berries and apples.

Important preparatory stage process are considered methods of cutting. More often for a recipe, vegetables are chopped:

• thin straw;
• long straw;
• squares.

In the case of salting a large amount of the product, the forks are cut in half or quarters.

Important! Very thinly chopped vegetables lack the crunch.

Delicious cabbage pickle recipes

Cooking options are numerous and varied, so housewives have the opportunity to choose very delicious recipes salting cabbage for the winter:

• with beets;
• with apples;
• with cranberries;
• with bell pepper;
• with pepper and garlic;
• with dill seeds.

Delicious salted cabbage with beets

Beetroot is a delicious and attractive appetizer to the table. The simplicity of the ingredients and the speed of preparation makes the recipe unique.

Products:

• cabbage - 3 kg;
• beets - 3-4 pcs.;
• garlic - 5-6 cloves;
• horseradish root - 1 pc.;
• coarse salt - 100 g;
• sugar - 50 g;
• bay leaves - 2-3 pieces;
• allspice - 10 pcs.;
• carnation - 3-5 umbrellas;
• water - 1 l.

Cooking:

1. The water is boiled, then salt, sugar and spices are poured into the container. Next, you need to boil for 1-2 minutes and set aside to cool.
2. Wash vegetables, peel and cut into strips.
3. Pass the garlic through a crusher.
4. Grind the root in a meat grinder.
5. Mix vegetable slices with garlic and horseradish and mash slightly.
6. Transfer the mixture in layers to a jar, adding beets.
7. Pour the contents of the jar with prepared warm brine.
8. Place the jar in heat for 2-3 days, periodically piercing the cut with a thin stick to release air.
9. After the end of fermentation, close the jar nylon cover and place in the refrigerator.

Advice! To prevent the juice from spreading, it is necessary to put a shallow tray under the container.

Delicious salted cabbage with apples

It will be very tasty to pickle cabbage for the winter if you add tasty and juicy apples to the recipe. The composition includes:

• white cabbage - 5 forks, 1 kg each;
• carrots - 300 g;
• apples (Antonovka) -5 pieces;
• common salt - 125 g;
• granulated sugar - 5 tbsp. l.

Salting process:

1. Chop the main product, also chop the carrots with a knife.
2. Washed apples and cut into small slices.
3. Add apples to vegetables and mix well.
4. Add peppercorns as needed and Bay leaf.
5. Arrange prepared vegetables and fruits in jars: cabbage, then a layer of apples, and so on.
6. Leave the container warm for 3 days.
7. Move the finished product to the cellar or to any cool place.

Delicious salted cabbage with cranberries

A delicious and simple recipe for classic Russian cuisine. Berries give salting a peculiar taste and smell. List of products for the recipe:

• white cabbage - 10 kg;
• carrots - 300 g;
• salt - 250 g;
• cranberries - 0.5 tbsp.

Process description:

1. Cut the vegetable and put it in a large container - for this better fit enamel basin.
2. Grind carrots on a medium grater.
3. Wash the berries and let them drain.
4. Add spices and spices to chopped vegetables. To stir thoroughly.
5. Put the mixture into a container for harvesting in parts, alternating with berries, and leave to ferment for 7 days.

How delicious to pickle cabbage with bell pepper

The presence of sweet pepper will allow the classic dish to become more tasty and unusual. For this you will need:

• cabbage - 1.5–2 kg;
• carrot root - 1 pc.;
• sweet pepper - 250-300 g;
• garlic - 6 cloves.

The marinade is prepared like this:

• water -200 ml;
• sugar - 150 g;
• salt - 50 g;
• vinegar 9% - ½ tbsp.;
• sunflower oil - 100 ml;
• spices and seasonings - to taste.

Salting recipe:

1. Cabbage is chopped and lightly crushed.
2. Carrots need to be peeled, chopped or cut in any way.
3. Wash the pepper and remove the seeds, then cut into strips or cubes.
4. The garlic is crushed with a knife.
5. Mix all the ingredients, being careful not to crush.
6. Pour hot marinade into a container with a vegetable mixture and put oppression on top.
7. Move the salting to the refrigerator or to another cold place for about 15-20 days.

Spicy salted cabbage

A crispy and tasty appetizer with spices can always decorate an everyday and festive table, delighting with its attractive appearance and good taste. Required Ingredients:

• head of cabbage - 3 kg;
• onions - 3-4 heads;
• carrot root - 250-300 g.

For marinade:

• water - 1.5 l;
• salt - 1 tbsp. l. with top;
• sugar -120 g;
• vinegar - 20 ml;
• laurel leaves - 2 pcs.;
• spices - to taste.

Salting method:

1. Vegetables are cut in any way you like.
2. Onions are divided into rings.
3. Arrange the vegetables in layers in sterilized jars and pour over the vinegar.
4. Prepare the marinade and add vegetable slices to it. Prepare the marinade in the classic way.
5. Place the jar in a warm place for 12 hours, then move it to a cold place.
6. Preparation time 24 hours.

With pepper and garlic

Salted cabbage will turn out very tasty according to the recipe with pepper and garlic. The method is quite simple. For cooking, you need to prepare the following products:

• cabbage heads - 3 kg;
• carrots - 250 g;
• hot pepper (hot) - 1 pod;
• garlic - 1 head;
• salt - 50 g;
• granulated sugar - 30 g.

Recipe preparation steps:

1. Peppers are washed, but the seeds are not removed, they are left to enhance the spiciness.
2. Cut the remaining components and mix with pepper and transfer to a container, add sugar and salt there.
3. Pour contents into warm boiled water and leave for 2-3 days, for fermentation, periodically piercing.

With dill seeds

Dill seeds added to salting will give the dish a delicious specific flavor, while maintaining the original appearance of the chopped vegetable. For the recipe you will need:

• cabbage - 5 kg;
• coarse salt - 70 g;
• dill seeds - 2-3 tbsp. l.

Recipe rules:

1. Cut the vegetable into long strips and mash with salt and dill.
2. Put in prepared dishes and fix on top with a load.
3. Set the container with the contents for 3 days in heat to enhance fermentation.
4. Remove foam as it forms.

Terms and conditions of storage

The cellar is considered the best location for salting, especially if delicious preparation made on a large scale. An insulated balcony can be a good option, where you can keep cabbage in any properly selected container.

For a small amount of salting, a refrigerator is suitable - the shelf life in it is several months.

The main requirement is a suitable temperature regime. It should vary from 0 to 5 ° C, while the product will not only not lose food quality, but also retain useful vitamins. This is very important in winter. For longer storage of salting, glass containers or enameled containers are well suited.

Conclusion

In order for the delicious pickling of cabbage to turn out crispy, all the nuances and subtleties of the recipes should be taken into account, as well as the proportions indicated in them. Properly performed salting activities are the key to a delicious dish.

Sauerkraut According to this recipe, it turns out very tasty, crispy, and also cooks pretty quickly! You don’t have to crush it with your hands, as it is fermented in brine. The recipe is very simple and proven over the years!

Compound:

For 3 liter jar:

• 2-2.3 kg of white cabbage (late)
• 2 medium carrots
• 3-4 bay leaves
• a few black or allspice peppercorns (optional)

Brine:

• 1.5 liters of water
• 2 tbsp. tablespoons salt (not iodized)
• 2 tbsp. spoons of sugar

Preparation of crispy sauerkraut in brine:

1. Prepare the brine by dissolving salt and sugar in warm boiled water. (By the way, cabbage can be poured only with clean water.)
2. Peel the cabbage from the top leaves, cut into several pieces and chop with a knife, on a grater or in a combine, whoever has what.

   Shredded cabbage for fermentation

3. Grate carrots on a coarse grater.

   grated carrot

4. Mix cabbage with carrots.

   Cabbage and carrots for fermentation in brine

5. Transfer this mixture to a clean jar, tamping lightly (but not hard). Between the layers put a few bay leaves and peppercorns.

   Cooking crispy sauerkraut

6. Pour the brine into the jar so that it completely covers the cabbage. (Depending on how you cut it, finely or large, you will need 1.2-1.5 liters of brine.)

   Filling with brine

   cabbage in brine

7. Loosely cover the jar with a lid or cover with a bandage folded several times. Put in a deep plate, as during fermentation the brine will rise and overflow.

   Cooking delicious sauerkraut

8. Leave in the kitchen for two or three days. Make sure that the top layer of cabbage does not remain without brine (when this happens, just tamp it a little with a spoon). It is also advisable to sometimes pierce it with a wooden stick to the bottom so that the gas comes out. The fermentation time of cabbage depends on the temperature. If the kitchen is warm, then the cabbage will be ready in two days. However, heat, as well as low, has a bad effect on the fermentation process (for example, mucus may appear), it is best when it is around 20 ºС.
9. When sauerkraut ready, put it in the refrigerator.

That's all! Can you make sauerkraut various salads, toppings for or, or just fill it with butter and serve.

P.S. If you liked the recipe, don't forget to get notified about new recipes by mail.

Bon appetit!

Julia recipe author

Cabbage is a very popular, healthy vegetable from which a variety of dishes are prepared. They especially love to use it in salted and pickled form. It contains few calories, but many vitamins and minerals, so it often becomes part of the weight loss menu. There are many options for salting white, red, cauliflower.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between fermentation and salting. Yes, these cooking methods are similar, but there is a slight difference. The salting process involves the use more salt, as opposed to fermentation. In addition to this, brine for cabbage allows you to get a delicious lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large amount of salt inhibits fermentation, so this method produces less lactic acid than sourdough.

A few rules for salting cabbage:

1. During fermentation, the brine for white cabbage or other varieties should completely cover the vegetable. If this does not happen, then it is necessary to increase the mass of the press.
2. Salting cabbage in jars in brine is carried out exclusively through rock salt coarse grind.

How to pickle cabbage so that it is crispy

There are many options for salting. Fans of dishes from this healthy vegetable are often interested in how to properly salt it to make a crispy salad. The recipe for salting cabbage is very simple, but the result will exceed all expectations. Products for a 3 liter jar:

• cabbage - 2 kilograms;
• carrots - 2 pieces;
• lavrushka - 4 pcs.;
• black peppercorns to taste.

Brine Ingredients:

• coarse salt - 2 tablespoons;
• water - one and a half liters;
• sugar - 2 tablespoons.

How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:

1. Cut the white-headed vegetable into pieces, and then into strips. Grate carrots on a coarse grater. Mix all.
2. We take a jar of 3 liters, lay the vegetable salad inside, slightly pressing down. Between the layers you need to put bay leaves and pepper.
3. We are preparing the marinade. In boiled warm water salt and sugar are diluted. Salad is poured to the top with this liquid.
4. Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
5. We leave the salting for 3 days. It is worth observing that the upper cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.

How to quickly pickle

Quick salting cabbage is useful to many housewives. This type of pickle is perfect for a family dinner or an unscheduled guest visit, because a delicious vegetable salad will be ready in just 60 minutes. Salting ingredients:

• cabbage - 2-2.5 kg;
• carrots - 3 pieces;
• garlic - 6 cloves.

For a "quick" brine, you need to prepare:

• water - 1 liter;
• salt (coarse, stone grade, non-iodized) - 2 tbsp. l.;
• sugar - 100 grams;
• vinegar - 100 g;
• vegetable oil- 200 grams.

salted cabbage fast food made according to this recipe:

1. The main ingredient must be finely chopped, grated carrots, cut garlic into slices.
2. Boil water, add salt and sugar to it.
3. After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
4. Vegetable salad, which is pre-packed in a jar, is poured with hot marinade.
5. We leave the future pickle to cool completely, and then place it in the refrigerator.

Salting cabbage for the winter

Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many lovers of pickles continue to prefer the method proven over the years. The classic recipe for pickled white vegetables has been popular for a very long time and has been passed down from generation to generation. So, to prepare a delicious, beautiful cabbage, as in the photo, you need:

• carrots - 5 pieces;
• cabbage - 4-5 kilograms (several large heads of cabbage);
• rock salt - 3 tbsp. l.;
• bay leaf - 3 pieces;
• spices, spices.

Cooking process:

1. Cut vegetables: chop cabbage into thin strips, grate carrots with a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they start up the juice.
2. Put the future pickle in a large deep container (bucket, bowl). Add lavrushka, spices.
3. We put a wide plate or a wooden board on top, press it with oppression (for example, a jar of water).
4. Let the lettuce ferment at room temperature.
5. After a daily period of time, we remove the oppression, put half of the contents into another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return to their original place under the load. We do this procedure every day until the ingredients are completely salted.
6. After three or four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of pickles, which is determined by taste.
7. It remains to shift the finished dish into jars and put it in a cold place.

Features of the preparation of cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which spices and spices are sometimes added. Another marinade is obtained in the process of pickling vegetables. The basis of the liquid for salting is a solution of different concentrations (depending on the amount of salt). Here are some tips on how to make pickle and sourdough brine vegetable salad.

For sauerkraut

The classic, "grandmother's" method of cooking cabbage is sourdough with brine. First you need to prepare the vegetables, clean from dirt, chop. How is sauerkraut cooked in brine? The marinade is very quick and easy to make. It is necessary to dilute in water (1.5 liters) one tablespoon of rock salt and two tablespoons of sugar. Then you need to put the liquid on the fire and boil for several minutes. Pour cabbage with carrots with cold brine. We stand until ready.

For pickled cabbage

Pickled cabbage is no less tasty and healthy than sauerkraut or salted cabbage. The brine in this matter plays an important role, rather the opposite. Its preparation is different from the creation of a marinade for sourdough vegetables. You will need the following ingredients:

• sunflower oil - half a glass;
• salt - 2 tbsp. spoons;
• sugar - one glass;
• vinegar - 1 cup;
• water - 1 liter.

You need to put the vegetables in a jar in layers and add a couple of cloves of garlic to them. Fans of spicy "hot" dishes can put a little red in the salad hot pepper. Mix the ingredients for the marinade by dissolving the oil, salt, sugar and vinegar in the water. Boil the liquid, pour the vegetables with hot brine. After 24 hours, the appetizer dish will be ready to eat.

salted cabbage video recipes

To make the salad crispy and tasty, you need to properly prepare the ingredients and brine. Using the videos below in the text, you can learn the technology of salting and pickling cabbage by interesting recipes. With the help of the video, you will understand in detail all the nuances of the process and learn how to prepare juicy, fragrant pickles.

Georgian pickled cabbage with beets

Quick pickling with marinade for cabbage

With the onset of autumn begins and pickling cabbage for the winter. This tradition has come to us since Ancient Russia when cabbage was fermented in whole barrels and eaten throughout the winter. In general, cabbage is the vegetable that, when pickled, retains all of its vitamins and minerals. Therefore, for salting cabbage, a huge number of recipes were invented with all kinds of additives and spices. Below are the best ones that will teach you how to pickle cabbage for the winter at home.

Methods for salting cabbage exist a large number of… Someone prefers classic recipes pickles, someone diversifies them with spices and spices. Others put mustard seeds, carrots or pieces of apples into cabbage when salting. Some people like salted cabbage with cranberries or beets. The methods of chopping cabbage for pickling also differ from each other: cabbage is fermented finely chopped, chopped in pieces, and even whole heads of cabbage. Everyone has the right to choose for himself the most interesting way and a recipe for salted cabbage. The main thing is not to be afraid to experiment!

For any ways to pickle cabbage for the winter it is also important to chop (cut) it correctly and choose a variety. Usually, moderately tight white cabbages of late-ripened varieties are taken for salting, without any damage and spoiled barrels. Heads that are too tight are not suitable for salting, as they do not release juice during fermentation. Cabbage forks are cleaned of sluggish upper leaves, which have a light green tint, and then the heads are cut into thin long strips. Many devices have now been invented for shredding cabbage: vegetable cutters, special and ordinary kitchen knives, food processors, cabbage graters, etc. Before shredding, they need to be properly sharpened, then the process of chopping cabbage will be easier and faster. The spices selected for pickling cabbage must be sorted out, spoiled and rotten, washed and dried.

Traditional recipe for salting cabbage for the winter

For the usual salting of white cabbage for the winter with a minimum set of spices, you will need the following list of products:
- 5 kg of cabbage,
- 4-5 carrots,
- 3 bay leaves,
- 3 tablespoons with a mountain of rock salt of medium grinding (but not iodized).
You can also add any spices and spices yourself.

Heads of cabbage are cleaned of top and dirty leaves, and each of them is cut into 4 parts. Then the sliced ​​​​parts are chopped into thin long strips using sharp knife or other device and put into a large bowl. Carrots are peeled, washed, if possible dried and rubbed on a coarse grater. After the cabbage, you need to mix with carrots and salt, rubbing the vegetables with your hands until the juice appears.

As soon as the juice begins to stand out, a bay leaf is added to the cabbage, and the workpiece is tightly packed into a prepared enameled pan or bucket. A flat plate is placed on top, and oppression is placed on it (for example, three-liter jar with water). All this is covered with a towel and left at room temperature for fermentation.

The next day, the oppression should be removed and put about half of the cabbage in a bowl, stir so that gases come out of it and leave for 1-1.5 hours. Then the cabbage must be returned to the salting container and again put oppression on it. The described procedure should be done daily until the cabbage is salted. On about the third day, the cabbage brine should brighten, settle slightly and foam should disappear from it. It is on these grounds, and also, trying palatability, cabbage is determined for readiness and its degree of salting.

Ready sauerkraut is laid out in jars, tightly tamping it into a container, and put away for storage in a refrigerator or a cold cellar. Also, a voluminous pan or bucket, and certainly enameled ones, can act as dishes for storing salted cabbage. Or they are laid out in portions in strong plastic bags or plastic containers and frozen as needed. If it is performed salting cabbage heads for the winter, then it is better to use special tubs.

Recipe " Delicious pickling cabbage for the winter with dill seeds"
Salted cabbage with dill grains turns out crispy, with a delicate sweet and sour flavor. There is no better snack for fried or boiled potatoes. So, for salting cabbage according to this recipe, you need:
- 2 heads of cabbage of medium size,
- 3 carrots,
- 1 tbsp with a slide of dried dill seeds,
- 2-2.5 tablespoons salt.

Before salting, the cabbage is cut into two unequal parts, and the stump is cut out of the larger one. Then the cabbage is chopped into thin strips, placing the halves on a cutting board with an edge or laying flat (as you prefer). The stalk and areas with coarse fibers do not need to be cut. Shredded cabbage is folded into a wide bowl or basin, salt is poured into it (you can also put a little sugar for taste), and the workpiece is thoroughly kneaded. After that, grated carrots and dill seeds are added, and the cabbage is mixed again.

On the cabbage, leaving it in the same bowl, oppression is placed, and it is removed to a cool place (but not too cold) for fermentation. Further, 2 times a day, it will be necessary to free the cabbage from the gases accumulated in it, piercing it through with a wooden stick, otherwise the pickling will come out with an undesirable bitter taste. Or you can remove the oppression, mix the cabbage with a spoon, leave for 3-5 minutes and return the oppression to its place again. After 3 days, the salted workpiece must be decomposed into smaller containers (for example, in jars) and put the Salty recipe for further storage in the refrigerator.

Salting cauliflower for the winter

Often, if we are talking about salting cabbage, then we mean white cabbage. But there are recipes for cauliflower, which turns out no worse than, say, traditional. In order to pickle cauliflower for the winter, you should take:
- 2 forks of cauliflower
- 0.5 kg of carrots,
- 4-5 bay leaves,
- 5-6 peas of black pepper,
- 5-6 cloves of garlic.
For brine per 1 liter of water you will need:
- 1 tbsp with a hill of salt
- incomplete 1 tbsp. Sahara.
Cabbage is recommended to select dense, clean white color, without yellowish inflorescences, which indicate that the vegetable is overripe and not suitable for pickles. Carrots for pickles for beauty can be grated not on an ordinary grater, but for Korean carrots.

To begin, prepare the brine. For him, salt and sugar are dissolved in water, brought to a boil and cooled. Cauliflower is disassembled into inflorescences and blanched for 1.5 minutes. You can not overdo the cabbage in boiling water, otherwise it will become cottony, not crispy. Then the inflorescences are cooled in cold water and posted in glass jars layers, shifting it with grated carrots, finely chopped garlic, bay leaves, black peppercorns. It is desirable that carrots be the first and last layer. Jars with cabbage and other ingredients are filled with brine, and oppression is established in them. The workpiece is left warm for 1-2 days, and then transferred to a cool place. After 4-5 days cauliflower salted and ready to use. For long-term storage, it should be transferred to the refrigerator.

Salting cabbage slices for the winter with beets
it turns out crispy and tasty, and looks very nice on a plate both at dinner and festive table. After all, cabbage, sauerkraut with beets, differs from its “sister” in a beautiful, bright crimson color. You can cook salted cabbage according to this recipe from the following ingredients:
- 2 large forks of cabbage (about 4 kg),
- 2-3 medium beets,
- 1 head of garlic,
- 1 horseradish root.
For brine for 2 liters of water is taken:
- 100 g of salt,
- 4 bay leaves,
- 1/2 cup sugar
- 10 black peppercorns,
- 2 cloves.

The cabbage is cut into pieces of arbitrary size, and the stalk is removed from it. Peeled horseradish root and garlic are ground on a grater or through a meat grinder. Beets are cut into small cubes. The water for the brine is brought to a boil, all the necessary ingredients are dissolved in it, the brine is boiled for a couple of minutes and cooled.

Cabbage is mixed with garlic and horseradish, and placed in a dish prepared for salting, sprinkling the layers with beet cubes. Then the cabbage with beets is poured with brine, and oppression is put on them and the workpiece is left for fermentation. Periodically (at least once a day), the cabbage must be stirred to remove the gas accumulated in it. In 2-3 days, sauerkraut with beets will be ready. It is transferred to jars and transferred to a cold cellar, pantry or refrigerator.

Salted crispy cabbage for the winter without salt
Adherents of healthy and proper nutrition try to consume as little salt as possible. But usually the process of salting cabbage occurs precisely due to the presence of salt in it. It turns out you can pickle cabbage without it. This will require:
- 1 head of cabbage,
- 1 carrot,
- 5 cloves of garlic,
- cumin,
- Red pepper.

So, to perform such salting, you first need to chop the cabbage and add cumin to it to taste, red pepper and chopped garlic. All this is mixed, transferred to a bowl for salting, pressing the cabbage more tightly, and poured with cooled boiled water. Oppression is placed on top and the cabbage is placed in a warm, dark place for 3-4 days. After the water is decanted, the cabbage is carefully squeezed out, and the brine is filtered.

Grated carrots are added to the cabbage, the vegetables are mixed, placed in a bowl and poured with strained brine. Oppression is again placed on top and the cabbage is left warm for another 2 days, piercing through it every day to remove gases. After 2 days, sauerkraut, sauerkraut without salt, will be ready to eat and you can serve it on the table. But when storing the recipe “without salt”, you must ensure that it is necessarily covered with brine.

Recipe "Salted Cucumber"

If you have a ready-made cucumber pickle, then you can pickle the cabbage with an excellent hot method. To do this, heads of cabbage are cut into small pieces; small forks can be left whole. Then the pieces of cabbage are first boiled, then cooled and placed in an enameled bucket or pan. Next, the cabbage is poured with boiled hot cucumber pickle, the dishes are covered with oppression and kept in a cool place for about a month. cabbage in cucumber pickle it doesn’t require anything else, because in the brine itself there should already be the necessary spices that will make the cabbage truly fragrant.

You can also pickle cabbage and tomato sauce. The cabbage for this recipe is washed, cut into convenient pieces and chopped. Then the cabbage is blanched for a couple of minutes and leans back into a colander to drain. Glass jars are stuffed with prepared cabbage, and poured with hot tomato juice, in which any spices can be added. Alternatively, lightly diluted tomato puree can be used instead of the juice. Filled jars are sterilized, rolled up with boiled metal lids and wrapped in a blanket until cool. If suddenly the jars begin to leak, they should be opened, the juice drained from them, boiled, and the contents of the jars washed and the harvesting procedure repeated. By the way, this is how it can be done and salting red cabbage for the winter.

There are a huge number of recipes for salting cabbage. Among them, it is necessary to highlight the following: cabbage-pelustka, salted cabbage with cranberries or hot peppers ... But, no matter which recipe method is chosen, it is important to take into account the salting time. For this there is cabbage pickling calendar for the winter, telling you when it is most convenient to salt the cabbage so that it turns out to be as tasty and crispy as possible.

In a city apartment salting cabbage for the winter in jars considered the most viable option. The product, as it is eaten, can be cooked again to replenish stocks. Crispy and juicy salted cabbage will come in handy in winter. It is not only very tasty, but also useful.

Classic recipesalting cabbage for the winter in a jar

There's a lot various recipes how to pickle cabbage. Of these, it is easy to choose the one that your family will like. And you can experiment during the winter and choose the one that will become your favorite.

There are a few rules that you should follow in order for salting to be successful:

• Cabbage should not be frozen, it should be carefully examined at the time of purchase;
• Later varieties are better suited for salting, their leaves are tougher, and they will not become soft like a rag during the cooking process;
• It is better to take white heads of cabbage, their leaves crunch better.

The classic cooking option is simple, therefore very popular. It does not use vinegar, cabbage is fermented naturally.

Sometimes on sale you can find already chopped cabbage with carrots. Buying such a semi-finished product will save a lot of time.

So for cooking juicy cabbage necessary:

• 2-3 kg of chopped cabbage;
• 1 carrot, grated;
• 1 l - pure water to the bank;
• 2 tbsp. l salt without a slide per liter of water;
• 2-3 tbsp. spoons of sugar.

Cooking:

1. Chop the cabbage heads as thinly as possible.
2. Grate carrots on a coarse grater.
3. Mix vegetables in a large bowl.
4. Into the cold boiled water add salt and sugar to dissolve completely. The brine will not boil - this will help the cabbage ferment faster.
5. The jar should be prepared in advance, washed with soda on both sides.
6. Brine is poured to the bottom, a mixture of cabbage and carrots is compacted on top until the liquid rises to the rim.
7. Cover with a cabbage leaf and leave in a cold place.

Watch the video! How delicious to pickle cabbage

Salted cabbage pieces

If there is no desire to chop for a long time and there is no special vegetable cutter, you can cut the cabbage into pieces.

For cooking you need:

• cabbage 3 kg;
• carrots - 100-200 g;
• a head of garlic;
• sugar - 150 g;
• vinegar 9% - 0.5 cups;
• vegetable oil - 100 ml;
• salt - 2 tbsp. l;
• 1 liter of water.

Cooking process:

1. Wash the carrots, peel and grate.
2. Remove the top leaves from small heads and cut into pieces.
3. A layer of cabbage, a layer of carrots with garlic is laid out in jars.
4. The brine is prepared as follows: sugar, salt, oil and vinegar are poured into boiling water and dissolved.
5. Cabbage in jars is poured with hot brine, corked with a lid.

Important! Do not fill jars to the top. Be sure to leave 7-8 cm to the edge of the neck. Cabbage brine can leak out during fermentation.

This version of the workpiece is stored in a cool room. The main secret success - loose packing of ingredients. If you strongly tamp the pieces into a jar, they will not salt. And if the recipe and packing density are observed, then the product will turn out to be healthy and tasty, while it can be stored all winter.

Watch the video! Cabbage, sauerkraut in large chunks

Salted cabbage with beets

This recipe uses White cabbage, the taste of which is relatively neutral. But beets and spices will give her beautiful view and pleasant aroma.

For cooking you need:

• head of cabbage;
• beets - 2-3 pcs. medium size;
• garlic - 10-12 cloves;
• peppercorns;
• a few pieces of bay leaf;
• 2 tbsp. l. salt and sugar;
• apple cider vinegar 0.5 cups;
• water.

Ingredients are indicated for 1 liter of brine.

Salt preparation:

1. Cabbage is cut into pieces, small heads can be divided into 4 parts.
2. Beets and garlic are peeled and cut into slices.
3. Vegetables are laid out in layers in a jar, alternating cabbage and beets with garlic.
4. Spices, salt, sugar and vinegar are poured into boiling water.
5. Pour the contents of the jar with hot brine, cover with a plastic lid, leave at room temperature.

This recipe is simple and quick, the cabbage is ready in 4-5 days. It turns out very beautiful and tasty.

Watch the video! Cabbage slices with beets

Georgian spicy appetizer

Those who love spicy pickles will definitely like this recipe. The appetizer is easy to prepare, but the taste is spicy and interesting.

For cooking you need:

• small heads of cabbage;
• hot pepper;
• beet;
• celery;
• garlic - 4 cloves;
• salt 1 tbsp. l;
• 9% vinegar 2-3 tbsp. l;
• greens 100g.

You can change the amount of spices, depending on your own preferences. This amount is indicated on a 3 liter jar.

Cooking steps:

1. Cabbage is cut into cubes, do not separate the leaves.
2. Beets and garlic are peeled, cut into thin slices.
3. It is cleared of seeds and finely chopped hot pepper.
4. In a jar, vegetables are stacked in layers, between which garlic is poured.
5. Brine is prepared, salt is put into the water and vinegar is poured.
6. Pour pickles in a jar with hot brine, cover with a lid.
7. Cabbage is pickled according to this recipe for 2 days. After that, the jar must be put in a cold place and gradually emptied.
8. The finished product will not be stored for a long time.

Important! You should know that when the vegetable is cut larger, more vitamins will remain in it.

In the video you can clearly see how to cook pickled cabbage in a jar.

Watch the video! Georgian cabbage

delicious snack can be cooked at home simple and fast.

The original recipe for harvesting cabbage with tomatoes

There are many different cabbage preparations in jars, but with tomatoes one of the most interesting is obtained.

For cooking you need:

• head of cabbage for 5 kg;
• tomatoes 2.5 kg;
• salt - 170-180 g;
• Dill seeds;
• hot pepper pods;
• cherry and currant leaves;
• celery greens.

Salting method:

1. Wash the vegetables, chop the tomatoes and chop the cabbage.
2. Salt and add spices.
3. Vegetables and spices are laid out in layers, a flap of fabric is laid out on top and pressed down with a press.
4. Cabbage is fermented at room temperature for 3-4 days, it must be stirred occasionally.
5. After this period, the vegetables are laid out in jars, corked with lids and sent to the refrigerator.

Such cabbage with tomatoes is tasty and original, it is suitable as an appetizer, an independent dish or for preparing various dishes.