Recipe How to cook early cabbage for the winter. Recipes canned cabbage in salads, pieces marinated in banks
Marinated cabbage is one of the popular billets, the preparation of the recipes of which we will deal with you. Now is the time to marine it.
From childhood I remember how Mom pickled cabbage, she was very crispy, and the taste of sharply chopped with large pieces and my appetite was hurt. Our vitamin cabbage will be useful, pleasantly crisp with sour - sweet taste. Such a pickled cabbage or can be prepared for the winter, but you can cook quickly and the next day to eat like a ready-made dish covering and watering with butter. Such cabbage is well stored in the refrigerator. Recipes for cooking pickled cabbage can be changed several times in winter, it leaves with a bang. Thus, you can find your favorite pickled cabbage recipe. I propose to get acquainted with another recipe delicious cooked with your own hands.
Pickled Pickled Cabbage Recipe
Ingredients:
- cabbage - 2.5 kg
- garlic - 3 -4 teeth
- carrot - 5 pcs
For marinada:
- water - 1 liter
- sugar - 1 cup
- vinegar - 0.5 glasses (100 ml)
- vegetable oil - 0.5 glasses (100 ml)
- sol- 2 tbsp
Cooking:
- All vegetables wash.
- Cabbage is finely chopped.
- Carrots wash, clean and grate on a large grater.
- Cabbage with carrot gently mix your hands, it is not necessary to put pressure. Garlic finely chopped and add to carrot with cabbage.
- Stop everything into a deep saucepan
Preparing marinade:
- For its preparation, we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
- In the saucepan boil the water, add all the necessary ingredients, mix.
- Cabbage pour hot marinade and cover with a lid.
- A day later, the cabbage can be trying. Finished pickled cabbage lay out on banks and put in the refrigerator.
Bon Appetit!
Marinated cabbage delicious pieces
Ingredients:
- white cabbage - 1 forks, 2 kg
- carrot - 2 pcs
- pepper sweet - 1 pc (optional)
- garlic - 3 teeth
For marinada:
- water - 1 liter
- vegetable oil - 1 cup (200 ml)
- table Vinegar - 1 Glass (200 ml)
- salt - 3 tbsp with a slide
- sugar - 8 tbsp. span
- bay leaf 2 - 3 pcs
Cooking:
- All vegetables werehed
- Cabbage cut into large pieces
- Carrots clean and grate on a large grater.
- Pepper sweet cut into a thin straw. (Pepper at will.)
- Clear garlic, chop and mix with carrots.
- All the vegetables are folded in a saucepan. We put vegetables with layers, cabbage layer, then a layer of carrot with garlic.
Preparing marinade:
- To prepare marinade in the water, add salt, sugar, bay leaf and boil. When water with spices boils the marinade turn off, add vegetable oil and vinegar.
- Pour the cabbage hot marinade and put the neurop on top, it can be an inverted plate.
When the marinade will cool our pickled cabbage after 2-3 hours you can eat.
Bon Appetit!
Marinated cabbage with cranberries - step-by-step recipe
Cooking such a cabbage is very simple, it turns out very tasty and appetizing. Marinade gives her a crunch, and cranberry kissing and piquancy.
Ingredients:
- Cabbage - 2 kg
- Carrot - 1-3 pcs
- Cranberry - 40 gr (1 handful per 1 kg of cabbage)
For marinada:
- Water - 1 liter
- Salt - 1 tbsp. L.
- Sugar - 1 tbsp. L.
- bay leaf - 1-2 leaves
- easy pepper - 2-3 peas
- Vinegar - 0.5 cup
- Vegetable oil - 0.5 cup
Cooking:
Cabbage wash, clean from the upper leaves. Chopping and lay out in a deep bowl. Caprakes remained crisp, cut it too small.
Clean carrots. Cut it with a knife with thin lumps (you can grate on the Korean cabbage). Morkovay add to taste 1-3 pieces.
Preparing marinade:
In the pan pour water, add salt, sugar and pour vegetable oil. All put on fire. The proportions of salt, sugar and vinegar, if desired and taste, can be changed. We are waiting for the marinade boils, and sugar and salt dissolve. Add vinegar, (laurel leaf and fragrant pepper at will) remove from the fire and let it cool a little.
Cabbage with carrots Stir and add cranberries, one handful per kilogram of cabbage.
Pour cabbage marinade and put for two days under the press. Pickled cabbage snack with cranberry ready.
Bon Appetit!
Marinated cabbage with beet per day
Such cabbage is prepared very quickly and just per day. Attracts its beautiful and bright color. Store such cabbage is not recommended for a long time.
Hi, Hostess! Do you have a good cabbage harvest? I have ideas where it can be attached, as many as 11 delicious ideas! Even forks from the store (market) are suitable for the workpiece for the winter. In some recipes, you can take absolutely any variety, but only special salting varieties are suitable for the base. So be careful. It was the incorrectly chosen kochan that fails.
Otherwise, there are no difficulties, the recipes are all simple. I tried in detail to describe the cooking process so that everything turned out on the solid five even at novice cooks. But if questions remain, ask them in the comments - I will answer.
So, we proceed to the coverage of cabbage for the winter, read the content and proceed to the creation of your homemade masterpieces. By the way, if this vegetable has not yet marinated, then be sure to fulfill this gap. All recipes are already.
If you have a lot of cabbage, then it can be prepared to prepare it very easy and quickly - cut into pieces and pour marinade. Keep such a preservation is needed in a cool place: on the balcony, while there are no frost, cellar, basement. This recipe is tested, it turns out delicious, a little time is spent on cooking. As a result, the white vegetable will be pleasantly cristed on the teeth.
Ingredients:
- cabbage
- acetic Essence 70% - 1.5 C.L. / 3 L Bank
Per 1 liter of marinada:
- sugar - 0.5 Art. (100 ml)
- salt - 1.5 tbsp.
Cooking method:
1. Drive, remove the upper leaves, cut down the batch. Cut the Kochan on the pieces of medium size so that they can be easily placed in the selected jar. Cutting is done very quickly, here you do not need to smallly shine, so this recipe is considered the easiest.
2. Fold into clean pieces into clean, sterilized banks, slightly tamping with your hand. It is convenient to take a large volume of packaging in 3 liters. In parallel, put water for the brine on the plate to throw. It will take about 1.5 liters of marinade on 3 liters of workpieces.
3. When water boils, put the desired amount of salt and sugar, stirre and dissolve.
4. Wear hot brine cabbage in banks to the very edge. Pour acetic acid from above (1.5 teaspoons for every three-liter conservation).
5. Cover the workpiece by boiling by metal covers and roll out the key.
For this conservation, it is better not to use reusable screw covers.
6. Move all banks, cover with a towel so that the cooling happened gradually. A day later, you can remove canned food into the place of constant storage.
Marinated cabbage with beet and vinegar
Above was the easiest recipe for the cabbage lazy for the winter, there is nothing at all, except for the main ingredient and marinade. This option is also not complicated, but the beet is added, which, besides sweets, gives a beautiful bright color. It turns out very appetizing.
I recently wrote a recipe for a similar dish, but quick cooking. It is called, I advise you to get acquainted with the recipe on the link.
Ingredients (for 4 three-liter banks):
- cabbage - 4-5 kg
- beets - 1 kg
- salt - 8 tbsp.
- sugar sand - 8 tbsp.
- vinegar 9% - 8 tbsp.
- water - 5.5-6 l
- bay leaf - 16 pcs.
- garlic - 1 head big
- spicy chili pepper - 4 pcs.
- umbrella dill - 12 pcs.
- black pepper pepper - 1 tbsp. without slide
Cooking:
1. Clean and cut into thin semicircles. If the vegetables are small, you can simply with circles.
2. The top leaves are removed from the cabbage, rinse well. Cut into arbitrary pieces, not small, but large enough (the main thing is to be well placed in the bank).
Do not take a young cabbage, it will be soft after sterilization, it will not crunch. You need to choose dense forks, tight, later collection, sorts for salting.
3.The set of packaging should be necessarily well sterilized. On the bottom of the three-liter container, put the beet pieces, top-layer of the cabbage, then 3-4 laurels leaf, pinch peas, sliced \u200b\u200bgarlic cloves (2-3 pcs.), Acute pepper circles, 3 umbrella dill. Next, lay out the vegetables with layers, cut the bitter pen on top.
The sharpness can adjust to your taste. In the recipe for 3 liters, one whole pod of Chile is placed.
4. The end (6 l) boil and remove from the fire. Add salt into it, sugar, vinegar - just 8 tablespoons. Stir so that there are no crystals in the marinade. Try what happened. It should be taste like a saved broth.
5. Height brine fill the resulting workpieces to the top. Cover covers that first need to pour boiling water for 2-3 minutes.
6. There was a sterilization of the winter yummy. This is done in the standard way. In the larger pan bed and put banks there. Fill with hot water on the shoulders (the place where the narrowing begins). Put on the middle fire, bring a liquid to a boil in a saucepan. Then sterilize 15 minutes with a weak bouffagon.
7. Sustain from boiling water conservation. Be careful not to scream. It is better to use special tongs for cans. And immediately roll up your billets. Put every jar on the barbell and ride on the table to come out air bubbles.
8. Move the cans on the lids, cover them tightly with a blanket or plaid and leave in this form for 8-10 hours (overnight). Under the fur coat, the sterilization process will continue, which guarantees the preservation of conservation. Further remove the blanket and leave the cabbage to cool to room temperature. Only after that it will need to be removed into the cool place.
9. There is such a snack in two weeks when it wakes up well.
The most delicious cabbage recipe with Bulgarian pepper in banks
If the banal blanks are tired, then catch the original recipe! Here, they did not just mix cabbage with pepper, although it can be done so, it will be salad. Here the pepper stuffed with our today's white-styled star. It turns out delicious and beautiful, excellent snack!
Ingredients:
- cabbage (anyone is suitable - early, late)
- bulgarian pepper
- carrot
- acute red pepper
- garlic
Marinade (about 3 three-liter banks):
- water - 4 l
- salt - 4 tbsp.
- sugar - 4 tbsp. (200 ml)
- vinegar 9% - 4 tbsp. (200 ml)
- sunflower oil - 1 tbsp.
How to cook:
1. Conduct all vegetables. Peppers remove the seed box. Do it carefully so that the fruit is not cracked, but remains the whole. Boil the water in a large pan and start blanching. Parts ick the pepper in boiling water, keep it there about 3 minutes and take it with a sieve or coland.
2. After this procedure, peppers will reach the softer state, simply leaving in a bowl.
3. Banks wash with soda and sterilize over the ferry. Covers pour boiling water. Cabbage is torn fine enough. Carrots Suitoriate on a coarse grater and mix with white-bug.
There are no clear proportions of vegetables in this recipe. Everything is taken to taste and at will. On average, 2 kg of cabbage can be taken 1 middle carrot, 0.5 pod of hot pepper, 4-5 cloves of garlic. Lovers of acute should increase the number of the last two ingredients.
4. Clear and cut into pieces. Bitter pepper can not be cleaned (with seeds it will be sharper), but simply chop with circles.
5. Already the soften Bulgarian pepper and start it with a vegetable salad, putting in the middle of a piece of garlic and chille rings. Furnished fruit tightly fold into sterile jars and cover with covers.
6. Prepare marinade. At first glance it may seem that in the recipe too many sugar and vinegar. But in fact, everything is quite balanced and verified - it turns out delicious. Water - 4 liters - boil, add sugar, salt, vegetable oil and vinegar normal. Step up for another minute, stirring so that everything dissolves. In parallel, put the water for sterilization.
If you do a smaller amount of cans, then reduce the amount of marinade accordingly. For example, 2 liters of water will need 2 tablespoons of salt, 2 glasses of sugar and table vinegar, 100 ml of oil.
7. Place the hot billet brine, cover with covers and put in a saucepan for sterilization. The bottom of the tank must be eliminated by some cloth. Fill with hot water, without pouring 3-4 cm to the lid. And put on fire. After boiling water in a saucepan, hold for 20 minutes with a moderate boil, then get a preservation and tight up.
8. Move the container to the covers, carefully wrap the warm blanket and leave overnight. After complete cooling, you can remove in a permanent storage location. Believe me, in winter, such a snack will go with a bang.
Cabbage sharp in Korean
Korean recipes are so popular that there are already a huge set with different interpretations. A little earlier I already wrote for you a recipe for cooking,
Now let's get accommodation for the winter and also sharp Korean cabbage. The recipe will be in a video format, where the entire cooking process is described in detail. I will write for you an ingredient composition so that you can quickly begin creativity in the kitchen.
Ingredients:
- cabbage - 1 kg
- garlic - 3-5 teeth
- bulgarian pepper - 2-3 pcs.
- carrot - 2 pcs.
- onions - 1 pc.
- lean oil - 6 tbsp.
- sugar - 5 tbsp.
- salt - 2 tbsp.
- acetic acid 70% - 1.5 tbsp.
- black ground pepper - 1 tsp.
- red ground pepper - 0.5 ppm
Cabbage salad with cucumbers, pepper and tomatoes: the best recipe
Vegetable salads are just a storehouse useful in winter. And while there is an abundance of fresh products, you need to close them in the banks so that winter is full. This salad is also called "Kuban", it includes several types of vegetables. Be sure to make such a workpiece!
Ingredients:
- tomatoes - 1 kg
- cucumbers - 1 kg
- cabbage - 1 kg
- sweet pepper - 1 kg
- onions - 0.5 kg
- carrot - 0.5 kg
- salt - 1.5 tbsp.
- sugar - 100 gr.
- vinegar 9% - 150 ml
- vegetable oil - 250 ml
- black peas - 20 pcs.
- bay leaf - 10 pcs.
- spicy chili pepper - at will
- parsley's greens - at will
Cooking:
1. Babe wash well and lie finely. If there is no special shock, work with a sharp knife. From the total amount of salt, take a little, add to the whitebird and mix. At the same time, a little suppress cutting so that it becomes more wet and soft.
2. The cucumbers cut the edges, wash and cut the semi-bugs. Bulgarian pepper cut in half, remove the seeds and cut by half rings. If we decided to take a parsley, then it must be finely chopped.
3.Pomidors are cut by medium slices, carrots are rubbed on a Korean grater with a long straw, onion - half rings. Fold all the prepared vegetables in one basin.
No need to cut the products too small, otherwise they will turn into porridge after cooking.
4. Add to a total mass of salt, sugar, vegetable recipe oil and 50 ml of vinegar (not all acid immediately, the rest will be listed later). Stir the salad, cover the lid and leave half an hour.
5. Hold allotted time to the vegetables pepper and a half pasta laurels (bride it). Stir again and let stand for another 30 minutes.
6. In an hour later, juice will appear in the bowl. Put all the workpiece into the pan and put on the middle fire. Cover the lid to speed up the heating process.
7. After boiling, boil salad on slow fire for 5 minutes, then pour 100 ml of vinegar, mix and tomit another 2 minutes.
8. In this time, the banks must be washed and sterilized. Spread hot snack into the glass container, the ramming and immediately roll up. Turn the jars upside down and give preservation completely cool. It turns out a bright, crisp salad that will delight in the winter.
Delicious marinated cabbage with tomatoes for the winter (with aspirin)
Before that, all recipes were with vinegar. But instead you can put aspirin tablets (acetylsalicylic acid). This pharmacy find increases the acidity in conservation, which in turn allows longer to keep the blanks. The taste of such a snack will differ from acetic, so it is worth at least once to try this option to decide for yourself what is better.
If you have already tried to do other canned food with aspirin, write in the comments as the taste of such twists? I think many readers will be interested to know your opinion.
Ingredients:
- tomatoes - 1 kg
- cabbage - 1 kg
- bulgarian pepper - 3 pcs.
- dill - 1 beam
- garlic - 2 heads
Marinade on the 3-liter jar:
- salt - 1 tbsp.
- sugar - 2 tbsp.
- bay leaf - 4 pcs.
- aspirin - 2 tablets
Cooking method:
1. I wash and cut and cut. Pepper is cut by rings or long strips, a width of about 5 mm. Tomatoes remain integer if they are medium in size. Large fruits can be cut in pressure. Cabbage is bold large enough, it is not necessary to cut too thin. Every clove of garlic cut into several parts. Dill grind the knife.
2. Banks are not necessary to sterilize, but it is necessary to wash with mustard powder or soda.
It is not worth using a chemical process for this, it leaves a film on the walls, which can then spoil the products.
3. On the bottom of the banks put a bit of garlic and a couple of pinch of the greenery of dill. Top to put 5 pepper rings, top - tomatoes in one layer. By the way, tomatoes should be dense, strong, preferably small.
4. Cape the red fruit cabbage and renue. Further layers are repeated in the same order until the top: garlic - dill - pepper - tomatoes - cabbage.
5. Squeeze clean water and filter the filled banks.
Pour neatly and gradually so that the glass does not burst. During this procedure, it is better to put a knife knife for a snag under the bottom. Cover the sterile covers of the workpiece.
6. Let the snack stand for 5 minutes in boiling water, warm up. Then drain the water in the pan using the lid with holes. Cover the blanks again with metal covers.
7. From the fusion of water, prepare marinade. The ingredients indicate the number of additives for three liters of snacks. It may be one three-liter bank, two two-sided or three liter. Put the required amount of sugar, salt, spices and aspirin in boiling water. Boil the fill, stirring so that everything dissolves.
8. Put your vegetables with brine and immediately tighten the lid tightly or roll under the machine. Turn the banks, cover with something warm and wait for a complete cooling.
9. Well, that's all. Bright and tasty blank is ready. In winter, it will be very nice to push such a crispy cabbage on the plug and eat a tomature. And with no vinegar!
How deliciously canned cabbage with eggplants under iron lids
I think you have already closed a few jars of various. I suggest another recipe, original and not fit. The combination of tastes is very unusual, but pleasant. Make such a workpiece on the trial, if you like it, you will prepare more next year. Just do not forget to keep the recipe on bookmarks, because it is still useful.
Ingredients:
- white cabbage - 2 kg
- eggplants - 2 kg
- carrot - 2 pcs. Large
- spicy pepper - 1-2 pcs.
- sugar - 1 tbsp.
- salt - 2 tbsp.
- vinegar 70% - 2 tbsp.
- refined vegetable oil - 1 tbsp.
- water - 1 tbsp.
- garlic - 100 gr.
Cooking:
1.Baclars wash and clean the peel. Cut the vegetables with a medium cube. Put water on the stove and let it boil.
2. Put in boiling water pieces of blue and tailoring them for 3-5 minutes, not longer. Then shimmer or sieve and put out and lay out in a large colander, let the drain of the water.
3. Sittail on a Korean grater. Cabbage Touch quite finely, you can use a grater with a special nozzle or shredding. Garlic is supervised for 10 minutes in cold water, after which it is easy and quickly can be cleaned.
4. In an enameled pan mix all crushed vegetables. Divide in 200 ml of cold water vinegar and pour into a salad. Also add salt, sugar and lean oil without odor. Garlic skip through the press, bitter pepper Cut the shallow straw and send to the total mass.
5. Schedule all the components to uniformity. Leave the mixture for 6 hours to marinate and let juice. During this time you need to mix several times.
6.Banks for preservation well wash. Use for this a new sponge for dishes and soda. In pure glass, put a salad, sealing it. Blank with covers that should be pre-wrapped with boiling water.
7. For preservation throughout the winter, canned foods need sterilization. This is done in a wide saucepan, the bottom of which must be stipped by any rag. If the bottom is not to be displayed, then the likelihood is that the glass is bursting. Filled banks in the prepared pan and fill them with hot water, without topping 3-4 cm to the top.
8.Dide to boil water, reduce the heating and sterilize 15 minutes by half-liter banks, 20 minutes - liter.
9. High boiling from boiling water and immediately roll up. Preservation after the twist is recommended to ride a little on the table, and then turn over to the lid. Check, whether the banks are tightly evacuated, nothing should flow. Wrap this time it is not necessary, just wait for cooling and remove storage.
Video recipe cabbage, sauer with apples and honey
About the sauerkraut, a lot of ways to prepare and use is written. The main thing in this matter is to achieve juits and crunch, as well as balanced taste. And I already wrote a wonderful, be sure to look at it on the link. But the recipe with honey is unique, in combination with apples, it turns out just a delicious snack.
Cook the cabbage on this recipe and write later in the comments that you have turned out. I am sure that this recipe will fall into favorites and will be one of the most beloved.
Ingredients:
- cabbage - 3.5 kg
- apples - 1-2 pieces.
- carrot - 2 pcs.
- honey - 2-3 tbsp.
- salt - 2 tbsp.
- bay leaf - 3 pcs.
- black peas - pinch
How to close on the winter cabbage with mushrooms without sterilization
In the season of mushrooms and cabbage, it is simply necessary to make delicious billets that will delight in the winter. And one of the options is a Solyanka with these products. It is very tasty, and most importantly is not difficult.
Ingredients:
- cabbage - 4 kg
- carrots - 2 kg
- onions - 1 kg
- boiled forest mushrooms - 1-1,5 kg
- tomato paste - 300 gr.
- vinegar 9% - 200 ml
- water - 400 ml
- vegetable oil - 600 ml
- salt - 12 ppm
- sugar - 10 tbsp.
- bay leaf - 5-6 pcs.
- black peas - to taste
Cooking:
1. Items need to be washed, clean and crushed. Cabbage is bold thin straw, carrots are a clutch on a large grater, the onions cut into a middleweed cube.
2. Rinse rinse, cut the edges of the legs. Put them in boiling salted water and cook half an hour. After cooking, cut the cube.
3. In a large saucepan (liters on 10) Mix all vegetables and mushrooms. Add other components to the list: tomato paste, vinegar, water, oil, sugar and salt, laurel and pepper. Move the salad carefully. Try what happened. Now there is an opportunity to thicken at will or add more sugar, for example.
4. Insert the resulting mixture on the fire, bring to a boil. Further on moderate fire, boil Sollyanka 40 minutes, not forgetting sometimes stirring so that nothing burns and evenly prepared.
5. Time Sterilize banks and covers. Immediately after cooking, hot, decompose the finished salad in the prepared packaging. And roll hermetically key.
6. Move banks, tightly scold them so that the cooling was slow and self-satisfaction continued. The next day, you can remove delicious conservation for storage in a cool place where it will wait for the winter.
Cauliflower recipe in tomato - fingers lice
Ingredients:
- cauliflower - 2 kg
- tomatoes - 2.5 kg
- bulgarian pepper - 250 gr.
- garlic - 60 gr.
- bay leaf - 2 pcs.
- black peas - pinch
- salt - 60 gr.
- sugar - 100 gr.
- tomato paste - 6 tbsp.
- vinegar 9% - 80 ml
- vegetable oil - 150 ml
- lemon acid - 0.5 tbsp.
Cooking:
1. The tomatoes need to remove the skin. It is not difficult to do this if you adhere to our tips. First, make a cross-shaped incision on top of each fetus. Secondly, pour tomatoes with boiling water and leave for a minute. Thirdly, place scratching tomatoes in cold water. And fourth, remove the peel with a knife.
2. Wash cappist wash and disassemble for inflorescences. Bulgarian pepper serves as more for beauty, it needs to be cut into a wide and long straw. It will be beautiful if the peppers are different colors.
3. Clean banks decompose inflorescences and peppers. Fill with steep boiling water and cover with sterilized covers. Leave for 20 minutes until water becomes warm.
4. Time prepare sauce. Purified tomatoes fold into the pan (cut out the fruits) and turn a blender in a puree.
5.Davit through the press garlic in the resulting tomato, put the laurel and pea peppers. Put this fragrant mix on the fire.
6. When the fill will begin to bubble, add three tablespoons of tomato paste and stir. Wait for re-boiling. At the same time, foam will appear, so do not go far so that the sauce does not run away.
7.Lize vegetable oil, pour sugar, salt and citric acid. Boil 20 minutes, stirring, on slow fire. A minute before readiness, pour vinegar.
Long do not boil vinegar, as it will evaporate and lose its properties.
8. Swipe with cabbage water and pour it with a boiling tomato, roll the lids. Cover the towel and let cool. It turns out and beautiful, and tasty. From the fill you can make gravy, sauces, refueling or there is just like that.
Solim Beijing cabbage for the winter
Kim-Chi from Beijing Cabbage is popular in Korea. I offer a simpler salting recipe, adapted to our country and our products. The cooking method is quite simple, it is not necessary to find "overseas" ingredients. The taste of the finished snacks is sharp, the salty is salty, crunch will be felt on the teeth.
Ingredients:
- pekinka - 8 kg
- spicy chili pepper - 100-150 gr.
- garlic - 150-200 gr.
- coriander seeds - 1 tbsp.
Brine per 1 liter of water:
- salt - 2 tbsp. without slide
How to cook:
1. To wash and renew the bottom bottom. Cut the knockery inside is not necessary, it should keep the leaves. Cut each Kochan inputs, then another 2 or 3 parts along (depending on the size).
2. In a large saucepan or enameled bucket, fold all pieces of Beijing, compacting them.
3. Now prepare brine. One kilogram of cabbage will need 1 liter of water. In cold water, just stir salt so that it dissolves. Pour the hamper with salt solution, cover the plate and put the oppression.
4. Three hours of cabbage let juice and he will cover all the vegetables. Total hold the Beijing in the brine of the day, you do not need longer, otherwise it will resolve.
5. On the next day, get all the pieces of the pan. Prepare the paste of garlic and pepper. First, throw these sharp ingredients through the meat grinder, add coriander to them and mix.
6. Denit gloves so as not to burn your hands when working with burning pepper. Take one piece of cabbage and lubricate each sheet with a sharp mixture. The more flashes - the sharper you get taste. Here are already focusing on your preferences.
7. Suggest all the Beijing again in the pan and press it to lay tightly. And put the oppression again as the first time. And leave taste for 3 days. It is not necessary to mix, but 1-2 times a day it is necessary to raise the oppression for a few minutes.
8. Three days already you can eat this snack. It can be stored for several months in a cool place - refrigerator, cellar, balcony. Just lay it out in pure banks and send it to the cold. All lovers of acute saline cabbage for this recipe must be!
You have 11 recipes and ways to prepare for the winter cabbage, there is from what to choose. Such a variety does not get bored and not coming. Well, I think you have already read and tried. Waiting for your comments and reviews. I really want all the readers to do everything delicious!
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Crispy and appetizing cabbage for the winter is one of the simplest and most useful billets. It can be used as an independent dish or spicy snacks, as well as used as an ingredient for complex salads and soups.
Marinated cabbage for the winter
It must be said that the billet appetizer for the winter is a profitable business.
First, it is fast, as crushed vegetables must be pouring marinade and wait 1-2 days.
Secondly, this is a budget option of blanks, especially if all the vegetables are grown on their own bed.
Thirdly, it is low-calorie and tasty, so drinking cabbage, you do not need to worry about that it will somehow affect the figure.
The main ingredients are cabbage, a large carrot and several pieces of garlic.
The remaining components:
- sugar - 30 g;
- salt - 2 tbsp. l. without a slide;
- vinegar - 5 ml.
The last ingredient can be replaced with natural vinegar. Instead, it is often used lemon juice or citric acid powder. Marinated cabbage requires a standard set of spices - laurel, black and fragrant pepper.
Optionally, you can add celery, carnation, cinnamon, coriander or dill seeds.
Procedure:
- Chopping cabbage. Carrots can be cut into neat circles - it looks very impressive.
- At the bottom of the banks lay out purified garlic, lavr and pepper. Tightly fill it with vegetable mass.
- Boil 1000 ml of water, salt, snatch and cook at minimum heat 7-8 min.
- Pour vegetable mass by marinade and only then add vinegar.
It remains to close the can with a lid, put in a warm place until complete cooling.
How to sleep cabbage in banks?
It is more convenient to sore cabbage in banks.
The burden of large-sized products will be required:
- carrots - 0.5 kg;
- salt - 40 g;
- sugar - 20 g;
- lavr - 3 leaves;
- dill - a little seeds.
Cabbage in banks is one of the most convenient salting methods.
Cooking:
- Grind prepared vegetables.
- It's good to doubt cabbage together with salt until it gives juice. After that add the rest of the components and mix intensively.
- Share a lot of banks, diligently her tampering.
Marinated cabbage
Any recipe for pickled cabbage is different from the cabbage recipe by saucer or salty in that vinegar, or aspirin tablets, depending on the recipe, are added to the cabbage brine. Marinated cabbage, sunk in banks, is good in the cellar or in the pantry all winter season.
For the winter, it is capable of helping the hostess when cooking in winter borscht, cabbage salad, other dishes with cabbage. In this case, the pickled cabbage should be strain from the brine, slightly rinse, squeeze and use, both fresh, by appointment.
Cabbage in banks
Undoubtedly, cabbage for the winter in banks is kept much better than sauer or saline in barrels, wooden or plastic. The easiest billet of cabbage for the winter is to pickle or sleep (stop) a finely chopped cabbage, put it in glass sterilized cans, pour brine or marinade and roll in covers. Such cabbage perfectly will continue almost until the next winter season. It can be kept both in the cool cellar and in the apartment pantry.About how to salt cabbage for the winter is correct how to roll it into banks, the recipes of the "Cook" section will tell, "billet from cabbage". They will be simple, uncomplicated, fast, and most importantly, successful. Crispy salty or pickled cabbage will be clogged at the dinner table at any time of the year. The main thing is to pay time to its preparation.
Sauerkraut
It is believed that it contains a huge stock of vitamin C, without which the body in the winter will be difficult to transfer viral and colds. In such a cabbage of this vitamin almost more than in Lemon or Kiwi. Therefore, the sauer cabbage for the winter should be harvested necessarily!You see, what recipes from cabbage for the winter we saved for you! The sauerkraut can be cooked in brine and dry way, with spices, with the addition of various vegetables, which will give it a special taste or color, such as garlic, beets, carrots, apples, horseradish root and others. Choose the taste of any of the recipes of cabbage - reserve vitamins for the winter now!
Hello, dear friends! Today I will tell you how you can very tasty harvesting pickled cabbage for the winter in banks. After all, the harvest of our kochanov will soon begin.
What is not made from this vegetable - and, and extinguish, and she is wonderful for salads. And what soup or borsch are obtained from it, they just hide your fingers. And on the festive table, such blanks just the necessary thing, do you agree?
That's why I broke out today and prepared for you very simple recipes for covers from cabbage for the winter. But there are so many ways that it's just unrealistic to describe everything. I will show your favorite options.
I want to recall that for our purposes you need a middle-plant or late varieties. They are best suited for such blanks, as Kochanes are more dense and crunchy.
Let's start with the simplest and classical way. It turns out such a crispy with sour and sweet taste. Salt and sugar, in fact, you can put on your own taste.
When I was given this recipe for the first time, it was still indicated to put 2 tablets "Acetyliki". But I do not put them, as I think that aspirin does not benefit in the blanks. This is just my personal opinion. You can put if you want.
Ingredients on a 3 liter bank:
- Cabbage - 1.5 kg
- Carrot - 400 gr
- Salt - 1.5 tablespoons
- Sugar - 2 tablespoons
- Acetic essence - 10 ml (dessert spoon)
- Hot boiling water
Cooking:
1. Patch cabbage, and soda carrots on a large grater (you can use nozzles for Korean carrots). Fold vegetables into comfortable deep dishes and mix evenly.
2. Then put everything in the prepared sterilized bank. Top pour salt, sugar and add acetic essence. Make in the middle puncture with a knife, as if the well. And pour slowly hot boiling water into this hole. Water should cover everything to the top.
To make boiling water easier to go to the bottom, pierce the knife in different places so that the free space is filled with water.
And in the winter you will open and enjoy a wonderful crispy pickled cabbage. It is suitable for salads, and for borscht.
Recipe for crisp cabbage for the winter of fast cooking in 3 liter banks
Those who lack patience for long waiting for the preparation of blanks, I give this quick cooking recipe. You can already eat such cabbage and after a day, and you can leave stored to cold weather.
Ingredients:
- Cabbage - 2 kg
- Carrot - 400 gr
- Garlic - 4 teeth
- Water - 0.5 l
- Pepper peas - 10 pcs
- Bay leaf - 3 pcs
- Salt - 2 tablespoons with a slide
- Sugar - 3 tablespoons with slide
- Vinegar 9% - 125 ml
- Vegetable refined oil - 125 ml
Cooking:
1. Cabbage Touch the carrots on a large grater, and garlic cut into a few pieces. And put everything into deep dishes and mix evenly.
2. Pour water in the pan and bring to a boil. Then add pepper pepper there, bay leaf, salt, sugar and vegetable oil. Put on the fire and when boils, leave another 5 minutes. At the very end, add vinegar and turn off.
3. Purchased vegetables very tightly put in the 3 liter bank, tamper them with their hands. And then pour hot marinade.
4. Close the caproic cap tightly. Try a bit of the bank so that the marinade spread out inside. Leave for 12 hours at room temperature, and then you can remove the jar in the storage or eat right away.
Marinated Georgian Cabbage with Beetla For Winter
Try to prepare for this recipe, with beet and large pieces. Such a recipe is also called "Georgian". Here, vegetables are so selected that the fragrance turns out simply unique - sour-sour-sweet. For fans of spicy tastes, the very thing will be.
Ingredients:
- Cabbage - 4 kg
- Beets - 1 kg
- Podkit Bitter Pepper - 2 pcs
- Garlic - 1 head (big)
- Black peas - 1 tablespoon without a slide
- Umbrella dill (you can take dried) - 4-5 umbrellas per can
- Salt - 8 tablespoons
- Sugar - 8 tablespoons
- Bay leaf - 16 pcs
- Vinegar 9% - 120 ml
- Water - 5 liters
Cooking:
1. Cabbage cut into large pieces. Beets Clean and cut into thin slices of arbitrary shape. Garlic cut off on halves. Spicy pepper cut into small pieces.
2. To sterilized banks, put the first layer of beets, then pieces of white, slightly tamping. Next, put 3 laurel sheets, several peas of pepper, three cloth of chopped garlic. Place 2 umbrella of dill and 1/4 of chopped acute peppers.
4. Now we will make marinade. Pour water into the pan and bring to a boil. Add sugar, salt and vinegar. Mix thoroughly to completely dissolve sugar and salt, then turn off. Then pour into the cans to the top. Cover covers.
At the bottom of the pan, some cotton cloth or towel, so that the banks do not burst.
5. After that banks turn over and cover the blanket. Leave so complete cooling. Then put banks in a cool place and a week later, our billets will be ready for use. They can already eat or leave until winter.
The best recipe for crispy marinated cabbage with vegetables like salad
Oh, friends, this is such a stunning salad turns out. Be sure to try this method. Unlike the previous recipe, it is focused here in a sweet straight.
Ingredients:
- Cabbage - 5 kg
- Sweet pepper - 1 kg
- Carrots - 1 kg
- Onions - 1 kg
- Vegetable oil - 0.5 l
- Vinegar 9% - 250 ml
- Salt - 4 tablespoons
- Sugar - 1.5 glasses
Cooking:
1. First you need to prepare all the vegetables. Cabbage finely torn. Leek cut into small cubes. Carrot soda on a grater. And the sweet pepper can be cleaned of seeds and cut into small pieces.
2. Fold all the vegetables into deep dishes. Add salt there, sugar, vegetable oil and vinegar. Mix even evenly.
3. Then the vegetables are tightly confused in 3 liter banks. From the proposed number of ingredients, two filled banks are obtained and a little more for a salad.
4. Put them in an open source in the fridge for two days for the break. Then close the lids and store in a cool place until winter.
Early pickled cabbage in banks - a very tasty recipe
Cabbage early varieties, as a rule, more tender and not very dense. But for marination, she also may well come up. It is not very large quocheans. The main thing when choosing, see that she has no damage.
Ingredients:
- Young cabbage - 200 gr
- Carrot - 1 pc
- Pepper peas - 4 pcs
- Bay leaf - 1-2 pieces
- Carnation - 2 pcs
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
Cooking:
1. Finely torn white. Carrot Suiter on a large grater. Stir, fold tightly vegetables into a sterilized bank and confuse.
2. Fill in a jar with vegetables hot boiled water. Leave it up for 15 minutes. Then drain and put the marinade boil again.
Two times pour it into a jar and leave for 15 minutes. Pere in a saucepan again. Add salt there, sugar, pepper peas, carnation and bay leaf. Put on the fire and bring to a boil.
3. Finished marinade fill cabbage in the bank. Close the cover tightly, turn over and wrap the blanket. Leave so much cool, and then remove for storage until winter. It can be stored both at room temperature and in a cool place.
Video recipe for pickled cabbage in the cans under the iron cover
For lovers to cook on the video, I propose to see a very simple and simple recipe. The author calls him "Lazyka". Cut into cabbage with large pieces. But, nevertheless, the cabbage for this option is obtained very tasty and crunchy.
Ingredients:
- Cabbage
- Garlic - to taste
- Spicy pepper - to taste
- Lavra leaf - to taste
- Pepper black peas - to taste
- Water - 1.5 l
- Salt - 2 tablespoons
- Sugar - 1/2 cup
- Vegetable oil - 1/2 cup
- Vinegar 9% - 1 cup
Well, here I came to the end. Today I have finished, but there will be many delicious recipes for cooking blanks for the winter from the cabbage. Because these methods are just a huge set. So take a note and cook.
