Everyone knows that vegetables are very healthy food, but in winter it becomes more difficult to diversify the menu, because they not only get more expensive, but often lose their taste. Vegetable pieces, for example, pickled cabbage, which cooks faster than sauer, and has a more piquant taste, will help to grab a piece of summer into winter.
Not only tasty, but also healthy
Pickled cabbage has a pleasant sour taste, a little spicy, it refreshes and invigorates, its crispy, juicy texture will not leave you indifferent. In addition to taste, its worth noting:
- Low fat content makes it possible to use it in the diet.
- Improving the work of the nervous system, increasing stress resistance.
- Acceleration of metabolism, conversion of fats and carbohydrates into energy.
- When pickling vegetables preserve vitamins, micro and macronutrients.
- It promotes immunity.
- Cleans the intestines due to its high fiber content.
Also normalize the work of the nervous system: purple and prominent sedum, hawthorn, primrose, hellebore, clover, fir, cornel.
Which is better to take cabbage
White cabbage is deliciously marinated, but not all varieties retain their original qualities after pickling. In order not to be disappointed in taste, when choosing, pay attention to the appearance: the vegetable that has white dense leaves with a sweet taste in the cut is suitable. The most suitable varieties:
- Glory;
- Belarusian;
- Present;
- Gribovskaya;
- Anniversary;
- Kashirskaya;
- Amager;
- Saburovka;
- Dobrovodskaya and others.
Important! Cabbage should not be frost-bitten, cracked, loose, sick, unripe, dirty, with thin leaves and weigh less than 0.7 kg.
How to pickle cabbage: quick and tasty
Try to make a snack according to the simplest recipe - it is easy to prepare, it turns out crisp and tasty.
Kitchenware
For marinating need such kitchen utensils:
- cutting board;
- knife or shredder;
- large bowl;
- grater;
- pan;
- spoon;
- beaker;
- ladle or mug;
- glass jars;
- nylon covers.
Learn more about the beneficial properties and application of different types of cabbage: white, red, Savoy, Peking, broccoli, kohlrabi, kale, pak choi, romanesco, and sauerkraut.
Required Ingredients
In order to prepare a snack, you must prepare (based on 4 three-liter cans):
- small cabbage - 3 pcs .;
- small carrots - 3 pcs.
Important! Do not overdo it with the amount of carrots - it causes fermentation, unnecessary when pickling.
Marinade
In order to cook the marinade, you will need:
- water - 3 l;
- sugar - 200 g;
- salt - 170-200 g;
- black pepper and sweet pea - 12 peas;
- 1-3 leaves;
- Vinegar 70% - 2 tablespoons.
Recipe
To get a quality product, you must follow the technology of preparation:
- From the cabbage, pick some leaves, chop and fall asleep in a bowl.
- Scrape carrots, grind on a large grater or using an electric vegetable cutter. Pour into a bowl over cabbage.
- Pour the water into the metal container, put on the stove and boil.
- Add pepper, bay leaf, sugar, salt, stir.
- Add vinegar, turn off the heat.
- Pour hot pouring to the vegetables, stir gently so that the carrots are evenly distributed.
- Put the vegetables in the jar, without tamping. Make sure the marinade is on top of the vegetables.
- Cover with a lid, transfer to a refrigerator or cellar. The next day the snack is ready to eat.
Video: how to pickle cabbage
How can you diversify the taste
To improve the recipe, you can add Bulgarian pepper, beets and garlic, horseradish, cranberries, apples.
Also for the winter you can prepare green tomatoes, dill, milk mushrooms, boletus, spinach and green onions.
Marinated cabbage with peppers
If you want to pickle a bell pepper snack, prepare the following ingredients:
- cabbage - 2.5 kg;
- carrots - 0.5 kg;
- onions (preferably red) - 0.5 kg;
- Bulgarian pepper - 0.5 kg;
- 3 l can;
- nylon cover.
For the marinade:
- salt - 60 g;
- sugar - 5 tablespoons;
- Vinegar 9% - 7.5 tablespoons;
- vegetable oil - 10 tablespoons.
How to pickle:
- From the cabbage pick some leaves, chop.
- Pour 1 teaspoon of salt, rub hands.
- Pepper Bulgarian pepper from seeds, chop into thin strips 4-5 cm long. Pour to cabbage, stir.
- Peel the onions, chop into thin half-rings. Pour to the vegetables, stir.
- Scrape carrots, grind on a large grater. Pour to the rest of the vegetables, stir.
- Add sugar and salt, melt them.
- Pour vinegar and oil, stir.
- Place in a jar, put the lid on, carry it to the refrigerator. Snack can be eaten after 3 days.
Did you know? All types of cabbage are composed of rare vitamin U. It prevents various diseases of the intestine and stomach.
Video: Pickled Cabbage with Sweet Peppers
Pickled cabbage with beets and garlic
To feast on a crispy marinated snack with beets and garlic, you need:
- cabbage - 2 kg;
- garlic - 5 cloves;
- beets - 300 g;
- small carrots - 1 pc.
For the marinade:
- water - 1 l;
- peas - 6 peas;
- bay leaf - 3 leaves;
- salt - 2 tablespoons;
- sugar - 6 tablespoons;
- Vinegar 9% - 7.5 tablespoons;
- vegetable oil - 7 tablespoons;
- 3 l can;
- nylon cover.
You can still pickle tomatoes, watermelons, squash, melon and white mushrooms.
The sequence of actions looks like this:
- Cut some leaves from cabbage, divide it into 4 parts and carve a stalk.
- Each of the quarters crumble into slices 3-4 cm wide, then cut into small squares.
- From the beets, remove the rind, chop into thin strips 3-4 cm long.
- Scrape carrots, chop into thin slices 3-4 cm long.
- Peel and chop the garlic.
- Throw in the container, actively pressing: a layer of cabbage, part of the beet and carrot sticks, several plates of garlic, repeating the layers to the top in such a manner that all the beets and carrots are covered.
- Cook the marinade - pour water into a saucepan, pour in pepper, bay leaf, salt, sugar, transfer to the stove, let it boil.
- Using a noodle picker, catch a bay leaf, add vinegar and 5 spoons of oil, pour the marinade into the container so that it covers the vegetables.
- Pour 2 large spoons of butter, put on the lid, transfer to a warm place, after 12 hours the snack will be ready.
Video: pickled cabbage with beets
Marinated cabbage with horseradish
Lovers of spicy dishes should be pleased with the recipe with horseradish, it requires:
- cabbage - 2.5 kg;
- carrots - 900 g;
- horseradish root - 3 pcs .;
- can 3-liter;
- nylon cover.
For the marinade:
- water - 1.1 l;
- salt - 1 tablespoon with a hill;
- sugar - 3 tablespoons of a hill;
- black pepper peas - 10 peas;
- bay leaf - 1 leaf;
- Vinegar 70% - 2-3 tsp.
To marinate vegetables:
- Scrape carrots, grind on a large grater.
- With the cabbage, remove some upper leaves, crumble.
- Mix vegetables.
- With horseradish remove the top layer, chop in half.
- In a jar to compress horseradish, on top of the vegetables, actively pressing.
- Boil pouring: pour water into a saucepan, pour salt, sugar, pepper, bay leaf, transfer to the stove, after boiling add vinegar, turn off the stove.
- Pour the pot into the container in such a way that it covers the vegetables, put the lid on, transfer the jar to the refrigerator, after a day the snack will be ready.
Important! To marinade better distributed, you can pour them vegetables in a separate container, mix and fit in a jar.
Marinated cabbage with cranberries
The cranberries will help to spice up the taste; for this, prepare:
- cabbage - 2 kg;
- carrots - 2 pcs .;
- cranberries - 2 handfuls;
- 3-liter jar;
- plastic cover.
For the marinade in store:
- water - 1 l;
- bay leaf - 1;
- black pepper peas - 10;
- sugar - 5 large spoons;
- salt - 1 large spoon with a hill;
- Vinegar 9% - 5 large spoons.
The marinating process step by step looks like this:
- Peel some outer leaves from the cabbage, crumble, pour into a high bowl or pan.
- Scrape carrots, rub on a large grater.
- Pour the carrots and cranberries in the cabbage, knead, to uniformly distributed.
- Boil pouring: pour water into a saucepan, pour in pepper, bay leaf, sugar, salt, transfer to stove, when boil - remove bay leaf, add vinegar, turn off stove.
- Pour the pouring into the vegetables with cranberries, put up a yoke (cover with a plate, put a small jar of water on it), transfer to the table. Next day you can eat a snack.
- Put everything in a jar, put a lid on, put it in a refrigerator or cellar.
Read also about the methods of harvesting cabbage: cauliflower, red cabbage, broccoli; how to quickly ferment and pickle cabbage.
Video: sauerkraut with cranberries
Marinated cabbage with apples
Another version of a crispy snack can be prepared with the addition of apples, so prepare for this:
- cabbage - 2 kg;
- average carrot - 3;
- apples of sweet varieties, better than green - 3 pcs .;
- can 3-liter;
- nylon cover.
Did you know? Ancient Romans if cabbage is only boiled and exclusively on major holidays.
For the marinade:
- water - 1 l;
- sugar - 5 tablespoons;
- salt - 1 tablespoon;
- black and allspice peas - 10 peas;
- bay leaf - 1 leaf;
- Vinegar 9% - 2.5 tablespoons;
- vegetable oil - 0.5 cups.
To pickle a snack, you need to perform the following actions:
- With the cabbage, remove some upper leaves, crumble.
- Remove the skin from the apples, remove the seeds, and grate them on a large grater.
- Scrape carrots, grind on a large grater.
- All connect, put in tara.
- Boil pouring: in a skillet, mix all ingredients, except for vinegar and oil, transfer to the stove, when boil - add vinegar and vegetable oil.
- Drain the pot in the jar with a snack, put on the lid, transfer to the cold chamber. The next day you can eat.
Video: cabbage for the winter with apples
Where it is better to store the stock
Any place where the temperature stays at 0 to 7 ° C can be used for storing the workpiece, it can be:
- fridge;
- cellar;
- basement;
- garage;
- warmed balcony.
Although, judging by the reviews, this appetizer remains the same tasty after freezing, just then it is a little problematic to get it from the dishes in which it was marinated. AT In this case, it is recommended to pack the snack portions in bags or small cans.
Thanks to the marinade, this preparation can be stored for quite a long time (during the winter period), but you should not harvest it for the future, because in a year it will not be so tasty, and its color will not be too appetizing.
Who can not eat
Such a dish is contraindicated to eat:
- during the exacerbation of gastrointestinal diseases;
- in diseases of the pancreas, kidney;
- with accumulation of excess gas in the intestine;
- if you are allergic to certain ingredients;
- with excessive accumulation of fluid in the tissues;
- people with diabetes;
- in digestive disorders;
- people with high acidity of gastric juice;
- hypertensive patients;
- suffered a myocardial infarction.
For the treatment of diabetes mellitus is recommended to use such plants as: yucca, purslane, Crimean magnolia vine, aspen, as well as zucchini, gray walnut and boletus
Useful tips
To make your marinated snack tasty, you should master some of the secrets of its preparation:
- Correctly choose cabbage, other vegetables and spices - do not take spoiled, with an unpleasant smell, unsuitable varieties.
- Do not take iodized salt.
- Want to increase the usefulness of the product - replace ordinary vinegar with wine, apple or lemon juice.
- After pouring the marinade several times thrust a large knife into the vegetables that will reach the bottom of the jar. So marinade is distributed evenly. Or pour in a large bowl, and then shift to jars.
- Do not use aluminum, plastic and zinc containers, only glass or enameled.
- Marinate in ordinary cooking conditions at normal air temperatures.
Marinated cabbage is a great snack, it is prepared easily, its taste can be varied by various additives. Those secrets you have learned will make you feel at the top of culinary excellence. However, do not forget to properly prepare for the process and follow the rules of its storage.
Reviews from the network:
Similarly, we cut cabbage, cut or grate carrots, cut or press garlic and mix everything.
But we mix vinegar, oil, salt and sugar and boil it, do not dissolve it in room water.
And then pour this cabbage with this marinade.
In principle, you can put in any container, even in a jar, even in a basin. The main thing, then cover the lid and put the oppression.
Well, here, in 3 hours, and better, of course, for 2 days you can eat cabbage)
on the bucket enameled 2-3 heads of cabbage + carrots + salt. I do not like any additives. Natural products)) Shinkuyu on the combine. I crush with salt. I ram in a bucket and under the press - sour. Usually this plate is slightly smaller than the diameter of the bucket and there is a 3-liter can of water on it. Cover it all with dust. Stay warm for 3 days. Every day you need to pierce to the bottom with a needle with a plastic or wooden stick, so that the gas escapes. Much fluid is released, i.e. cabbage is better not to top doing. After 3 days, I expose to the balcony to freeze. After defrosting the crunch is preserved. Elegant and in the form of a salad with olive oil and for vinaigrette.
