Spicy pickled cabbage for the winter is very tasty. Pickled spicy cabbage for the winter, the best recipes Preparing spicy cabbage for the winter

Preparing pickled spicy cabbage for the winter is as easy as shelling pears, and everyone without exception loves it, at least in our family. There are so many different variations from the type of cabbage to the cutting method and ingredients. You can be inspired until the entire harvest is over, or rather, it is neatly put into jars.

I actually never make too many jars of the same recipe. A couple of jars until everything is eaten, then another recipe, if you don’t like it, then we go back to the one we loved.

Yes, also, for those who are new to my blog, let me tell you that I lived for a long time on Sakhalin, where Korean cuisine is very common and everyone’s favorite cuisine turns out magically. I'll share the recipe.

Pickled cabbage, basic cooking principles

The biggest advantage of pickled is the speed of preparation. When fermenting, we wait until the lactic bacteria that make cabbage so tasty begin to “work” there. When marinating, we add vinegar and sugar, and they do all the work quickly and perfectly.

Pickled spicy cabbage for the winter can be prepared from almost all types of cabbage. For example, kim-chi can be made from both Beijing cabbage (a classic of the genre) and white cabbage. , the dish has an amazing color and its own original flavor notes. You can pickle or broccoli.

Pickled cabbage can safely be classified as a dietary dish due to its low calorie content. 49.7 kcal per 100 grams of cabbage. By the way, some are prejudiced against vinegar; there is a minimal amount of it in a dish, which will not affect health in any way, but there are very, very many useful microelements:

Organic acids
Potassium
Aluminum
Manganese
Vitamin C
Vitamin B9

And if the cabbage is not purchased, but from your personal plot, then the dish becomes downright budget-friendly. All ingredients except cabbage are also inexpensive. But what an addition to any table it turns out to be. When you need to surprise guests, it works best with this kind of cabbage.

Preparing products for pickling cabbage

The best, crispiest, most tender spicy cabbage comes from tight, strong, fresh heads. For pickling, we, of course, take those varieties that are also required for pickling, that is, late ones. Of the white cabbages, I use mid-season Slava, there is nothing tastier than it.

The shape of cutting cabbage for pickling can be absolutely any. You can simply cut the heads of cabbage in half if they are small. for kim chi, I cut it into two-centimeter-wide strips. There are special shredders with a double blade that shred cabbage very thinly and beautifully. In general, everything here is at your discretion.

Marinade

The final result depends on its quality, so it is advisable to follow the recipe. I want to say something special about vinegar, if you don’t like it, don’t add it, replace it with aromatic apple or wine vinegar. You can even add citric acid or squeeze lemon juice. And my grandmother generally added aspirin to all marinades, everything was delicious.

And what kind of spices are not added to pickled cabbage? Sometimes I even add cranberries and apples for taste. In addition, dill, or rather its umbrellas with seeds, bay leaves, cloves, black and allspice peas, lately I have been adding a mixture of peppers, coriander, cloves in buds, red hot pepper, flame or chili, you can add parsley or celery roots.

Pickled cabbage for the winter, recipes

I post my favorite recipes that have been tried by my family. You can add your favorite spices based on your taste.

Spicy pickled cabbage in Georgian style

What we will need for preparation:

Cabbage head for three to three and a half kg
Two large heads of garlic
A pair of medium carrots
Two small beets
A third of a glass of vegetable oil
Two hundred grams of table vinegar 6%
Three liters of water
Eight tablespoons of salt
Ten to twelve tablespoons of sugar
One small hot pepper
Black and allspice peas to your taste

Marinate spicy cabbage for the winter:

I’ll tell you right away, you can put less sugar, garlic and pepper too. We just love everything spicy and sweet. But according to this recipe, the cabbage turns out very tasty.

Let's first decide on the cutting shape. One of my friends, originally from Georgia, claims that according to their classic recipe, cabbage is cut into eight pieces, and beets into circles, but they do it all in large volumes, but a couple of cans will be enough for us, so we will choose smaller cuts to make it more convenient.

We cut the cabbage heads (I hope you chose the tightest ones) into cubes, then the leaves will fall into squares and will look very beautiful in jars.

The beets can be cut into semicircles, but I grate them on a special vegetable cutter into cubes; if you don’t have one, then it’s fine to grate them; carrots, by the way, are done in the same way. We combine them together and add the garlic, finely chopped with a sharp knife; here you need to chop it, not crush it.

Let's prepare two three-liter jars in advance; they need to be washed with soda and mustard, sterilized and be sure to let dry.

Now we arm ourselves with a wooden masher and begin to compact the cabbage in layers alternately with vegetables. While we are compacting, put a saucepan with the marinade on the fire, add sugar and salt, all the spices and boil for five minutes, at the end we pour in the vinegar and turn off the finished marinade. It needs to cool down to 80 degrees.

Fill the jars with marinade so that all the cabbage “goes” under it. You can simply cover the top with lids and let cool completely. Then let the jars sit in the refrigerator for a day and you can try.

Kim-chi, Korean spicy cabbage

What we will need for the recipe:

A medium head of Chinese cabbage, one and a half kg (can be replaced with white cabbage)
Two thirds of a glass of salt
Three chili pods
head of garlic
A teaspoon of sugar
Two liters of water

How to cook real kim chi:

First, we make the brine so that it has time to cool. Just boil water and dissolve salt in it.

Choose stronger cabbage, loose heads of cabbage will not have a tasty crunch, the leaves will turn out like rags. The base of the head of cabbage needs to be cut off to separate it into individual leaves. We put them in some convenient container that does not absorb the smell or that you don’t mind, the smell will be absorbed for a long time. Fold the leaves and fill with brine. We'll put something on top in the form of a lid or dish to press it all down and leave it overnight.

When the leaves are salted, take them out and simply rinse them with water so that later the cabbage will not be so salty. Let's let them drain in a colander, but for now let's do the thermonuclear seasoning. Its aroma is extraordinary, but you need to take precautions and use gloves.

We grind the pepper and garlic through a meat grinder or in a blender, preferably through a metal grinder, because it is easier to remove the smell. We add sugar to the pulp; in general, Koreans sprinkle a special seasoning called odinomodo, but this is ordinary monosodium glutamate, which we replace with sugar.

Now, wearing gloves, we take each leaf of Pekinka and spread it with hot paste, put it in the container where it was salted. When finished, place pressure on top and see how much juice has been released. It is necessary that all the leaves are covered with it, otherwise they will begin to dry out. You can add a little brine.

Now the cabbage should marinate for a couple of days somewhere in a cool place. Then you can just put it in the refrigerator and eat it all winter. Koreans usually serve boiled unleavened rice with water for kim chi. You can add it to minced meat for dumplings. If you are not a fan of spicy things, then before serving kim-chi, rinse it, cut the leaves and pour in vegetable oil.

Pickled spicy cabbage, simple recipe

What we will use for the recipe:

Small (per kilogram) cabbage forks, white or red cabbage possible
Tablespoon salt without additives
One laurel leaf
Five peas of allspice and the same amount of black pepper
A piece of chili pod
Three buds of carnation

For the marinade:

Half a liter of water
Two spoons of sugar
One spoon of salt
One and a half glasses of vinegar 9%

How to pickle spicy cabbage:

We chop the head of cabbage as for pickling, immediately sprinkle it with salt on the table, it is better to take fine extra. We rub it with our hands and leave it for a couple of hours to release the juice, while we prepare the jars, sterilize and dry.

Cook the marinade with salt and sugar in advance and let it cool. Place all the spices equally on the bottom of the jars and chop the hot peppers. Tamp the cabbage on top. Pour in the cooled marinade, but not to the very edges; add a layer of vegetable oil on top. This cabbage should be stored in the cold, cellar or refrigerator.

Spicy cabbage marinated with horseradish

For the recipe we will take:

Medium, about two kg head of cabbage
50 gram piece of horseradish root
Large umbrella of dill
Five black currant leaves
Three cloves of garlic
Bunch of greens, parsley with celery
A third of a teaspoon of red hot pepper

For the marinade:

Liter of water
A tablespoon of sugar and salt
A glass of 9% vinegar

How to marinate this cabbage:

At the very beginning, prepare the marinade filling, boil water with sugar and salt, add vinegar and leave to cool.

During this time, chop the cabbage into strips, the smaller the better. Let's prepare the jar so it's dry. Rinse all the greens under the tap and shake off the water well. Grind the horseradish root in any convenient way. Peel the garlic cloves and cut them lengthwise into slices.

Now we begin to put everything in the jar, first all the greens, then horseradish and garlic, then cabbage, lightly trampling with a masher. Pour the marinade over it and leave it in the refrigerator. After three days you can try the cabbage.

Pickled Spicy Cauliflower

What we will take for preparation:

Half a kilo of cauliflower florets
Hot pepper pod
Three cloves of garlic
Salt to your taste
A bunch of any greenery
Vinegar 9% three tablespoons

How we will cook:

The cabbage needs to be disassembled into inflorescences, rinsed and boiled for five minutes. We cut the greens, peppers, garlic cloves and fry it all in a frying pan, adding just a little vegetable oil. Then fill everything with water, let it boil, add salt and vinegar. While the marinade is cooling, place the inflorescences in sterile jars and fill them with cooled, but not cold, marinade, then put them in the refrigerator. You can eat this dish within a few hours.

Greetings to the housewives who are reading this article. Very soon, and someone is already starting to prepare cabbage for the winter. And here questions arise, especially for those who decided to marinate or salt cabbage for the first time, how to do it correctly so that the result is liked by the family. On my pages I have already told you how to cook or make.

I will share with you the most interesting, and most importantly proven recipes. There will be several of them, I advise you to try to cook each one, so that later you will know exactly how you like it. I hope my recipes will end up in your notebook with your favorite dishes.

Let's get down to business quickly, the main thing is to prepare in a good mood. Then you will definitely succeed. Don’t be afraid to experiment; your work will be appreciated without a doubt.

The recipe is designed for young white cabbage. Just when you are just starting to harvest, you can already pickle a couple of jars of chili peppers. It will be moderately spicy, the snack will be crispy and incredibly tasty.

List of vegetables and spices:

White cabbage – 250 g
Carrots - 1 pc.
White pepper - 1 piece
Chili pepper - 15 g
Vegetable oil - 3 tbsp. spoons
Vinegar 9% - 1 tbsp. spoon
Sugar - 2 teaspoons
Salt - to taste
Black pepper - a pinch

Cooking steps:

Chop the head of cabbage, this can be done with a knife or a special shredder. Then press it slightly with your hands, this is necessary to make it juicier.

Add carrots to the bowl with the cabbage, peel them and pass through a grater, preferably with small holes.

Add sugar, salt, black pepper to vegetables. Then vegetable oil, vinegar. Everything needs to be mixed thoroughly and rinsed thoroughly with your hands so that the juice is released from the vegetables.

After that, fill a clean jar specially prepared for the preparation. Cover it with a lid and place it in the refrigerator for a day.

Pickled cabbage can be served after 24 hours as an appetizer for main courses. And if you want to save this preparation for the winter, then put it in sterilized jars and roll up the boiled lids.

Good luck with your cooking and have a nice day!

Recipe for cabbage with beets without sterilization

Sweet and sour cabbage with beets will be a wonderful appetizer on your table. And what a color! It will undoubtedly only increase the appetite of the family. At the same time, cooking will not take you much time and effort. And if you add greens and cucumbers to the finished dish when serving and season with vegetable oil, you will get a delicious salad.

List of vegetables and spices:

White cabbage – 1/2 pcs.
Beetroot - 1 piece
Carrots – 1/2 pcs.
Salt - 1 teaspoon
Sugar - 1 tbsp. spoon
Cloves - a handful
Bay leaf - 3 pcs
Black peppercorns - a handful

Cooking steps:

Shred the cabbage into a bowl and remember with your hands.

Peel carrots and beets and wash under running water. Chop the vegetables on a coarse grater and add to the cabbage.

Pour salt and sugar into the container with vegetables, mix thoroughly with your hands, as if squeezing.

Wash the jar with cleaning products and sterilize. Then place black peppercorns, cloves and bay leaves on the bottom.

Fill the jar exactly halfway with the vegetable mixture and add the spices again.

Fill the jar completely, try to pack the vegetables as tightly as possible into the jar. Place it in a deep bowl and place a press on top; I used a plastic bottle filled with water. The jar should stand in this state for about a week, while the cabbage needs to be pierced every day so that it is saturated with its own juices.

Enjoy the aromatic snack by seasoning with oil, even unrefined oil.

Enjoy your meal!

Cooking early cabbage in jars in brine under iron lids

Fragrant, juicy, crispy cabbage according to the most successful, in my opinion, recipe out of many existing ones. Absolutely any housewife can do it, the main thing is to start. The cooking process is simplified by the use of brine; there is no need to construct a bend.

List of vegetables and spices:

White cabbage – 2 kg
Carrots - 2-3 pcs.
Bay leaf - 3-4 pcs.
Allspice peas - 5-6 pcs.
Water - 1.5 l
Salt - 2 tbsp. spoons
Sugar - 2 tbsp. spoons
Cranberry berries - optional

Cooking steps:

First, prepare the brine, fill the pan with water, which you then put on the stove. After boiling, add salt and sugar, stir until dissolved.

Finely chop the cabbage in a way convenient for you, remembering it a little with your hands.

The carrots must be peeled, washed under running water, and then chopped in a convenient way for you, on a grater or with a knife.

Mix chopped carrots and cabbage together in one deep bowl.

Place the vegetable mixture in thoroughly washed jars, adding layer after layer of peppercorns and bay leaves. You need to compact the cabbage as tightly as possible.

Pour the brine from the bowl into jars, which are placed in a container so that the liquid leaking from the jars does not spill. Cover them with a thin cloth or gauze and leave them for several days, about a week. During these days, you need to periodically pierce the cabbage and pour the brine back into the jar, which will flow out.

The cabbage should be completely covered with brine; do not allow the top layer to dry out.

Then the snack is already quite edible. For winter storage, it is best to roll up the jars and put them in a cool pantry.

Cook with love, eat with pleasure!

Video on how to prepare sauerkraut in jars

A quick and very easy way to make sauerkraut for the winter. Crispy, juicy, and so delicious. Try it too!

Long-lasting preparations for you!

Korean cabbage - the best recipe for the winter

A spicy and aromatic snack will be at home on any table. Cabbage is a very healthy vegetable and quite versatile; you can prepare countless dishes from it. I offer a simple recipe that does not require any special knowledge from you.

List of vegetables and spices:

White cabbage – 1-1.5 kg
Ground black pepper, allspice - to taste
Dill seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Garlic - 3 cloves
Vinegar - 30 ml
Sugar - 1 tbsp. spoon
Salt - 1 tbsp. spoon
Vegetable oil - 30 g
Water - 1 l
Cranberry - to taste

Cooking steps:

The cabbage needs to be chopped into thin strips. If you have a food processor, it will make this task easier. Place the chopped vegetable in a deep saucepan.

In another saucepan, combine coriander and dill seeds, salt, sugar, and chopped garlic. Pour in vegetable oil and water, then mix thoroughly and place the pan on the stove. Bring the marinade to a boil, then remove from heat.

Next, pour the hot marinade into a saucepan with cabbage, add vinegar and some cranberries, stir. Cover the container with a plate so that the cabbage does not float and is completely covered with marinade. You can also cover the pan with a lid. Leave it at room temperature to marinate for a day.

After a day, fill clean, sterilized jars with the snack, close them tightly with lids, you can even roll them up.

Store in a cool place.

Serve the appetizer with chopped herbs, eat with pleasure and treat your friends!

Instant cabbage - recipe for a 3-liter jar

An excellent snack option for boiled potatoes. Spicy cabbage will be wonderful in its taste. It can also be used to prepare salads or hot dishes.

List of vegetables and spices:

White cabbage - 2.5 kg
Carrots - 3-4 pcs.
Garlic - 4 cloves
Salt - 2 tbsp. spoons
Sugar - glass
Vinegar 9% - 1/2 cup
Vegetable oil - 1/2 cup

Cooking steps:

Clean the head of cabbage from the top leaves, if necessary. Next, chop it on a special grater or using a knife or food processor.

Grind the pre-peeled carrots through a grater with large holes.

Combine the vegetables together, mix with your hands as if squeezing the cabbage and carrots.

Peel the garlic cloves and chop them very finely; this can be done using a garlic press. Add to cabbage and carrots, stir.

Bring water to a boil in a saucepan, add spices: sugar, salt. Pour in vegetable oil and vinegar.

Pour the marinade over the cabbage; the vegetables should be completely covered with the marinade.

Cover the container with a lid and leave it like that for a day or a little more. During the process, the contents of the container must be mixed.

Once the time is up, fill the prepared clean jar with the winter quick snack.

Enjoy your meal!

Recipe for spicy cabbage in large pieces

A very successful recipe that is passed down in our family from generation to generation. Even true gourmets will enjoy the spicy cabbage. This appetizer can also decorate your holiday table, an excellent dish to accompany strong men's drinks.

List of vegetables and spices:

White cabbage - 4-6 pcs.
Garlic – 30 cloves

For marinade for 1 jar:

Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Allspice - 2-3 pcs.
Bay leaf - 1 piece
Dill seeds - 1 tbsp. spoon
Vinegar - 3 tbsp. spoons
Water - 1.5 l

Cooking steps:

Prepare the cabbage; it needs to be cut into large pieces so that they easily fit through the neck of the jar.

Peel the garlic, cut each clove into several pieces. There is no need to chop very finely.

Before putting cabbage in them, rinse the jars thoroughly and sterilize them over steam or in the oven. Then start filling the jars, packing each piece as tightly as possible. At the same time, place a pan of water on the stove.

Add garlic to jars filled with cabbage, pour boiling water, and cover with lids.

In a separate pan filled with water, combine salt and sugar, stir, and bring to a boil.

Drain the hot water from the jars, place the spices in each jar, add vinegar, fill with marinade to the brim and roll up the lids.

Turn the rolled up jars upside down, and once they have cooled, move them to the place where they will be stored.

Good luck with your cooking and have a great day!

Video recipe for delicious pickled cauliflower

A simple and affordable way to prepare a great winter snack.

Bon appetite!

Preparing vegetable preparations requires time, which is sometimes not enough. The selection of recipes in this article is prepared for quickly preparing a delicious crispy, juicy, and also vitamin-rich snack.

Prepare healthy and delicious meals for yourself and your loved ones. See you soon!

Cabbage contains many vitamins, such as potassium, calcium, phosphorus, sulfur, vitamins U, P, K. But most of all, cabbage is rich in vitamin C. In the summer-autumn period, getting fresh heads of cabbage rich in vitamins is not as difficult as in winter.

In the article we will talk about how to stock up on this valuable product for the winter and how to pickle cabbage for the winter.
The pickling process does not remove most of the beneficial vitamins from vegetables, due to minimal heat treatment. In addition, pickled cabbage contains less acid than sauerkraut. Which has a beneficial effect on the absorption of this product.
Let's consider several options for preparing cabbage for the winter.

This is the most classic cooking option; it contains a minimum set of products that can always be found in the kitchen. And when used, you can cut it into different sizes for any dish. We marinate it in a three-liter jar.

Required ingredients:

cabbage – 1 kilogram;
water – 1 l.;
acetic acid (70% solution) - 2 teaspoons;
salt – 2 tbsp. spoons;
sugar – 2 tbsp. spoons;
vegetable oil – 1 tbsp. spoon.

Pickling cabbage in jars for the winter recipes:

We prepare the vegetable: remove the spoiled leaves, wash well, dry and cut into pieces (you choose the size of the pieces yourself so that it is convenient to fold tightly into the prepared container).
Put it in a jar.
Prepare the marinade: pour water into a saucepan, add salt and granulated sugar. After boiling, add vinegar and oil. Everything needs to be mixed well so that the oil spreads well throughout the entire container, put on low heat and cook for 3-5 minutes.
Pour the marinade into a jar with our preparations, seal it tightly with lids and leave it in the room for 3 days to cool and marinate.
After this time, our workpiece can be placed in a cool room (cellar, pantry, refrigerator).

Instant cabbage pickling

This recipe is good because it takes very little time from start to complete preparation, so you can enjoy pickled cabbage on the same day. This option is very good for late autumn preparations, or when you have an immediate desire to try marinades.

Ingredients:

young heads of cabbage – 2 kilograms;
table salt – 2 tablespoons;
granulated sugar – 3 tablespoons;
acetic acid (9% solution) - 100 milliliters;
7 cloves of garlic;
black peppercorns – 7 peas;
bay leaf – 4-5 leaves;
carrots – 2 pcs;
water – 1 l;
vegetable oil – 150 ml.

Instant pickled cabbage with vinegar:

Wash the vegetables well, dry them, and remove spoiled leaves if necessary.
Pour water into a saucepan with the addition of bay leaf, pepper and salt. Next add sugar and bring to a boil. Cook over low heat until the salt and sugar dissolve (5-7 minutes).
At the last stage, add acetic acid. Then mix the marinade and remove the pan from the stove. Leave the brine to cool.
Mix cabbage with carrots. Next, add the garlic, passed through a garlic press (if you don’t have one on hand, you can also grate it through a fine grater).
Place all the vegetables well in a jar, pour warm brine into them. Close the lid tightly and leave in the room for 3 hours. And now our product is ready.
Once prepared, store in the refrigerator with brine.

Pickled cabbage for the winter is very tasty

For lovers of peppery foods, you can use the following recipe. The marinated product has a spicy flavor and is well suited as a side dish for main courses, and for those who like spicy foods, as an appetizer.

Required ingredients:

cabbage – 2.5 kilograms;
garlic - 3 not very large heads;
carrots – 5 pcs. medium size;
1 liter of water.

To prepare the brine you will need:

250 grams of water;
salt – 2 tablespoons;
sugar – 1 tbsp;
ground hot pepper – 2 tablespoons;
vinegar 70% – 1 tbsp;
sunflower oil – 1 tbsp.

Pickled cabbage for the winter in jars recipes:

Cut the washed cabbage into pieces and place in an enamel bowl.
Grate the carrots on a coarse grater.
Chop the garlic.
Mix all the vegetables.
Mix the remaining ingredients for the marinade and add to the cooked vegetables.
Boil 1 liter of water in a saucepan and pour it over the food cooked in the basin. Mix all products well, then leave to infuse for 3 days.
The finished spicy cabbage can be transferred to jars or containers. Keep refrigerated. If there is not enough space in the refrigerator, and there is a risk of spoiling the product indoors, then you can use a simple freezing method. Place in plastic bags and place in the freezer. It is not advisable to freeze the entire preparation, because the defrosted product is better suited for borscht, cabbage soup, and various soups.

How to pickle cabbage in jars for the winter with aspirin

Cabbage prepared for the winter according to this recipe turns out crispy and snow-white, like freshly cut from the garden. Such preparations can be stored for more than a single winter. This recipe will also allow you to diversify classic preparations for the winter and will surprise both guests and your household with its delicate taste.

For a three-liter jar you will need the following products:

1 kg. fresh white cabbage;
4 medium sized carrots;
3 tbsp. l. salt;
3 tbsp. heaped spoons of sugar;
3 bay leaves;
black pepper in a pot - 6-8 peas;
3 aspirin tablets;
1 liter of water.

Pickling cabbage in jars for the winter recipes:

Shred the washed and dried cabbage. The carrots are grated on a coarse grater or cut into strips. Everything gets mixed up.
Place 1 spoon of sugar and salt on the bottom of the jar, put 1 tablet of aspirin (acetylsalicylic acid), bay leaf, and pepper on top.
Apply shredded products in dense layers. The first layer - seasonings, has already been added. Then add cabbage with carrots, up to the middle of the container.
Repeat seasoning layer. And add vegetables again.
Boil water and pour half into a jar.
Then we continue to lay out the cabbage. When the jar is filled to the neck, add salt, granulated sugar and aspirin as the last layer. Place the remaining pepper and spice leaves on top. Pour boiling water over everything. Seal tightly with lid.
Cover the jars with a thick towel (or other warm cloth). After cooling completely, put the finished jars in a cool place.

Instant pickled cabbage pieces

This recipe is well suited specifically for such a variety as cauliflower (or broccoli). When boiled in brine, the inflorescences absorb the spices, while remaining crispy and snow-white after marinade in vinegar. If you use young, not very large heads of cabbage, then the neat inflorescences will look very original on the table with any dish.
You can prepare both in liter and other jars. The calculations below are suitable for a three-liter jar.

You will need:

young cauliflower - 1 large head;
black peppercorns – 4 pieces;
4 cloves;
4-5 pieces of bay leaf;
one bunch of parsley;
water - one liter;
2 tablespoons salt;
3 tablespoons sugar;
1 teaspoon of acetic acid;
10-15 gr. citric acid.

Pickled cabbage recipes are very tasty:

Rinse the vegetables well under the tap and break them into flowers.
Pour water into a saucepan and add salt, sugar, and citric acid. And also add cloves and bay leaves, then the prepared inflorescences and bring everything to a boil. Turn the heat down and simmer for 5-7 minutes.
Then each inflorescence should be taken out individually and cooled, and the brine should be boiled for another 5 minutes.
We are preparing the jars. If the preparations are planned to be stored for a long time, then it is better to sterilize the jars (put a colander on a pan of water and turn the jars over on it; as soon as the bottom of the jar is so hot that you can’t touch it with your hand, the jar is ready; in time it takes 20 minutes for a liter jar, three liter about 30 minutes). For immediate consumption of the product, you do not need to sterilize it.
Place the pepper at the bottom of the jar and add the inflorescences. Fill it all with our brine (to prevent the jar from cracking, it is better to pour hot brine without touching its walls, but straight into the middle).
Before rolling up the lids, add vinegar. Just gently lower it on top with a spoon. Turn the jars over and leave to cool.
Delicious cauliflower is completely ready for the winter. After it has steeped for a week, you can taste it, if you couldn’t resist until winter.

In addition to the main vegetable - cabbage, the preparations can be diversified with other additives. Bell peppers, mushrooms, large pieces of carrots (you can also experiment with whole fruits), apples, etc. Such preparations look like a salad and can be eaten as a separate dish.

Instant pickled cabbage with bell pepper

It is better to cut vegetables according to this recipe into smaller pieces, i.e. Shred the cabbage and cut the pepper into half rings. You can also cut the pepper lengthwise into strips. Everything cooks very quickly (from 2 to 3 hours), but it tastes spicy and crispy. Suitable as an appetizer, salad, or as a side dish for main courses.

Ingredients:

cabbage - 1 large head;
sweet bell pepper - 6 pieces;
green parsley - 1 bunch;
water – 250 milliliters;
granulated sugar – 100-150 gr.;
salt – 2 tablespoons;
acetic acid (9%) - 100 ml.;
Sunflower oil – 60 gr.

Cabbage marinated for the winter under iron lids:

The necessary vegetables should be washed and dried well, and after drying, cut into thin slices. Mix everything in a separate cup or basin, add parsley. Let it brew a little, and at this time we move on to preparing the brine.
Pour water into the pan. Add salt. Add granulated sugar and boil for a couple of minutes, then pour in oil and acetic acid. Mix thoroughly and turn off the stove.
Pour the resulting marinade over the food and let it brew for at least 2 hours.
After the vegetables have steeped, the salad can be put into jars. In unsterilized containers, the product should be refrigerated. If you sterilize the dishes, you can take them to the pantry or place them in the cellar. Crispy salad is ready for winter.

The article provides several options for how to pickle cabbage for the winter. You can choose any of the recipes to suit your taste. Stocking up on such marinades for the winter is very useful. This is an indispensable option to support your immunity, and by spring it is the best remedy in the fight against vitamin deficiency.

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Cabbage is a healthy, traditionally Russian vegetable, without which it is impossible to imagine a family table at any time of the year. How can you do without borscht, cabbage soup, cabbage soup, especially when the vegetable season is over? This is where our art of preparing for future use comes to the rescue. Any cabbage: white, red, cauliflower, kohlrabi can be preserved for a long time. Cabbage preparations for the winter are tasty and healthy! Just look at the queen of winter tables - sauerkraut, rich in vitamin C. But you shouldn’t limit yourself to preparing only sauerkraut or pickled white cabbage for the winter. Very interesting and tasty, for example, cauliflower for the winter, marinated in jars.

Every experienced housewife knows a lot of recipes for delicious cabbage for the winter. These are various cabbage salads for the winter, cabbage solyanka for the winter. After all, the housewife’s task is not only to preserve all the benefits of the autumn harvest for the winter, but also to significantly simplify the cooking process during the cold season. Delicious winter cabbage is always ready to help. Cabbage salads are made with the addition of various vegetables. Cucumbers with cabbage for the winter, carrots and cabbage for the winter, cabbage with cucumbers and tomatoes for the winter, etc. are excellent. Cucumber and cabbage salad for the winter is generally a classic for winter dinners. If properly processed, such salads can be stored for a long time without loss of taste. Don’t give up this pleasure, start making cabbage preparations. Moreover, there is a choice: you can make cabbage for the winter in jars, you can pickle cabbage for the winter, you can ferment it, salt it, chop it in salads, etc.

In general, as soon as cabbage is prepared for the winter, the recipes for this dish are varied. All of them are worthy of your attention, but you should take a closer look at the photos of cabbage for the winter. Recipes with photos of such a winter treat will help you choose the option you need.

We think we have raised a current topic - preparing cabbage for the winter, recipes and tips from experienced chefs - at your service:

Later cabbage is more valuable for preparations; it contains more sugar;

A mature head of cabbage is large and strong. Its leaves are light and shiny, without visible cracks or spots;

The stalk should be thrown away during all processing and chopping methods, because it is in it that all the negativity accumulates;

Cabbage should be pickled using apple cider vinegar, wine vinegar or citric acid. Our grandmothers used aspirin, try it too;

You cannot use aluminum containers for pickling cabbage; take glass, enamel or wooden containers;

Remember that when adding beets or bell peppers to salads, your dish will be sweet;

An open jar of salad must be used quickly, because... in a few days it will be tasteless;

If you fry the pickled cabbage a little, it will become an excellent filling for pies, dumplings, etc.

The onset of winter does not mean the end of the preparation of preparations and pickles; direct proof of this is the many options for pickling and. If you decide to stock up on a wonderful snack for the winter, we recommend that you stick to the spicy cabbage recipe, variations of which we will present in this article.

Spicy Georgian cabbage with carrots

Ingredients:

cabbage – 1 head;
beets – 4 pcs.;
carrots – 2-3 pcs.;
garlic – 7-8 cloves;
black pepper - to taste;
bay leaf – 3-4 pcs.;
vegetable oil – 120 ml;
vinegar – 200 ml;
hot pepper – 1 pc.;
salt – 2 tbsp. spoons;
sugar – 160 g;
water – 2 l.

Preparation

Shred the cabbage or cut it into small pieces, sprinkle the pieces with salt, lightly knead and let it brew for about 2 hours. Boil the beets, peel and grate them on a coarse grater, also boil and grate the carrots.

Place vegetables in a clean, dry marinating container: beets, bay leaves and chopped garlic, chili pieces, cabbage and carrots. The layers should be approximately the same size and should not be repeated. Now all that remains is to pour the vegetables with warm brine consisting of water, salt, spices, vegetable oil and vinegar.

Spicy pickled cabbage with beets will be ready after a day spent in the refrigerator.

Korean spicy cabbage

Ingredients:

Chinese cabbage – 1 pc.;
salt – 1 tbsp. spoon;
sugar – 1 teaspoon;
chili pepper – 3-4 pcs.;
garlic – 1 head;
salt – 1/2 teaspoon;
water.

Preparation

Wash the cabbage thoroughly and remove the hard core. Cut the remaining leaves into strips about 2 cm wide. Next, we carry out a procedure similar to that described in the previous recipe: sprinkle the cabbage with salt and sugar and knead it very delicately. Place a weight on the cabbage and leave it in this position for 10-12 hours.

We prepare a paste from chili peppers by blending the peppers themselves and the head of garlic using a blender. Salt and pepper the resulting mixture and dilute it with water so that the gruel is less dense. The resulting mass should also stand for 12 hours.

We take the cabbage out from under the press and rinse it lightly with ice water, just to remove excess salt. Now all that remains is to add the spicy paste to the cabbage and mix everything thoroughly. The recipe for spicy slices is very simple and relatively quick, since the prepared cabbage will marinate within 4 hours in the refrigerator.

Spicy cauliflower

Ingredients:

cabbage – 500 g;
garlic – 3 cloves;
vinegar - 3 tbsp. spoons;
hot pepper – 1 pc.;
salt, black pepper - to taste;
greens - to taste.

Preparation

Wash and dry the cabbage inflorescences, boil for 3-5 minutes. Fry garlic, herbs and chili peppers in a frying pan, fill the contents of the frying pan with water, add vinegar. Place the cabbage in a jar and pour warm marinade over it, marinate in the refrigerator for 2-3 hours.

Spicy cabbage marinated for the winter with horseradish

Ingredients:

Preparation

Finely chop the cabbage and knead lightly. Boil the water for the marinade and dissolve salt, sugar in it, add vinegar and dried celery. Grind the red pepper and horseradish using a blender.

Cover the bottom of a clean bowl with currant leaves and chopped herbs. Place cabbage on top. Add horseradish and pepper pulp to the marinade and pour it over the contents of the dish. Place the container with the cabbage in the refrigerator and wait 2 days; after that time the cabbage will be ready.