Cold-cooked instant cabbage. Instant cabbage with garlic

Greetings to all cooks! Today we will pickle cabbage. And not just pickle, but do it quickly. In a few hours, such a sweet and sour snack can be served at the table. It takes little time to prepare, and the result will be amazing. Moreover, you can immediately make a large amount of such a vegetable salad to last for several days. And this, you see, is a significant plus in the frantic pace of our lives.

I warn you right away, all 9 recipes described below are very tasty. I don't even know how you will choose. In any case, cabbage will turn out crispy, juicy, with a pleasant sourness, sometimes spicy, and sometimes sweet. These flavors can always be adjusted with sugar and hot chili peppers.

I suggest cooking pickled cabbage quickly enough - it will be ready in 4 hours. For sweetness and refining the taste, bell peppers and carrots are added. All vegetables are poured with hot marinade to speed up the cooking process. At the same time, the crunch and juiciness are preserved.

Ingredients:

• cabbage - 1.5 kg
• carrots - 300 gr.
• bell pepper - 200 gr.
• garlic - 5 cloves
• water - 750 ml
• sugar - 3 tbsp.
• salt - 1.5 tbsp.
• bay leaf - 3 pcs.
• sunflower oil - 70 ml
• vinegar 9% - 50 ml

How to cook:

1. Finely chop a dense fork of cabbage. Grate the carrots on a coarse grater, and cut the bell pepper into strips. Put all the vegetables in one large container, in which it will be convenient to mix.

2. Peel the garlic and squeeze through the press into the total mass. Break the bay leaf and add it to the vegetables as well. Send in salad and allspice. Mix thoroughly, you can crush the cabbage a little with your hands, but not too much. Transfer the workpiece to the dishes where the pickling will take place.

3. Put water on the stove and boil it. Add salt and sugar to boiling water, mix and bring to a boil again. Pour in vegetable oil and turn off the heat. Pour vinegar into the brine and stir.

4. Fill the salad with hot marinade. Place a plate and a small press on top. The main thing is to ensure that the water completely covers the vegetables. Leave a delicious snack for 4 hours, if desired, you can let it stand longer. But, if you really want to taste it, then after 4 hours you can already put pickled cabbage on plates. Crunch on health!

Crispy and juicy cabbage in a 3-liter jar under a hot marinade

This recipe is surprisingly simple. Of the plants you need only carrots and cabbage. Plus, you will need to prepare the marinade. It is the hot brine that allows vegetables to marinate quickly. If you do a cold filling, the cooking time will increase several times. Don't worry, nothing will cook and become soft. On the contrary, the vegetables will be very crispy, juicy, moderately sweet and sour.

Ingredients for a 3 liter jar:

• cabbage - 2.5 kg
• carrots - 200 gr.
• water - 1.2 l
• sugar - 1/2 tbsp. (100 gr.)
• vinegar 9% - 110 ml
• sunflower oil - 100 ml
• coarse salt - 1 tbsp. with a slide

Cooking method:

1. Finely chop the cabbage. In this recipe, you do not need to chop it coarsely, but as for. Grate the carrot on a coarse grater.

To make the pieces even and beautiful, when rubbing, make movements only from top to bottom.

2. In a large basin or bowl, mix the prepared vegetables. At the same time, they do not need to be crushed, seeking softening or the appearance of juice. Just mix with your hands until smooth, leaving the pieces firm.

3. Fold the resulting mass into a three-liter jar, lightly tamping with your hand so that there are no voids.

It is convenient to take glass containers with a wide neck - it is easier to apply this way, and the table around will be cleaner.

4. It remains to cook the marinade. To do this, pour water, table vinegar and vegetable oil into the pan, add sugar and salt. If you use extra salt, then you need to take it less than coarse. Put the pot on the fire and bring the liquid to a boil. At the same time, stir the contents to dissolve the salt and sugar.

5. Pour the hot marinade into a jar filled with vegetables. Pour in gradually so that the glass does not burst. The water should completely cover the cabbage. Close the container with a capron lid and leave it on the table at room temperature for 12 hours. After this time, you can already eat this delicious salad with a pleasant crunch. Then you need to store the snack in the refrigerator until the jar is empty. And it will be empty quickly, believe me, because it is very tasty!

How to cook sweet pickled cabbage with bell pepper in 2 hours

This recipe is one of the fastest, because the finished dish can already be eaten in 2 hours. Bulgarian pepper in the composition gives a special sweetish taste and beauty to the finished salad. From the proposed number of products, 2 liters of ready-made snacks will be obtained.

Ingredients:

• white cabbage - 1 kg
• carrots - 1 pc.
• red bell pepper - 1 pc.
• water - 0.5 l
• vinegar 9% - 6 tbsp.
• sugar - 7 tbsp.
• salt - 1 tbsp.
• vegetable oil - 80 ml

How to cook:

1. All vegetables must be washed thoroughly. Remove the seed box from the pepper and cut it into strips. Grate the carrots on a coarse grater, and finely chop the cabbage with a kitchen knife or use a special shredding knife.

Such a salad can also be prepared in winter using frozen peppers. Just worry about freezing in the summer: cut this vegetable, put it in a plastic container and put it in the freezer.

2. Mix all the crushed ingredients and put them in a jar. In our case, we need a two-liter container. Pack the salad tightly, pressing the vegetables down a little with your hand or with a potato masher. But you shouldn't push too hard.

3. To prepare the marinade, pour water into the pan, add salt, sugar and vegetable oil to it. Boil, dissolve bulk components. Pour in the vinegar and turn off the heat. Pour the hot filling into the cabbage, filling the jar to the top. Close with a nylon lid or screw cap and leave at room temperature for 2 hours.

4. And after a couple of hours you can serve this delicious salad - crispy, juicy, sweet, with a pleasant sourness. Bon Appetit!

Quick pickled cabbage "Provencal" with hot pickle (video recipe)

I suggest trying another quick recipe for pickled cabbage, it's called "Provencal". As soon as the hot brine has cooled down, such an appetizer can be served on the table. It will not have a strong vinegar smell, while it will turn out moderately sweet and sour. Children really like this salad (by the way, if you are making for children, use natural fruit vinegar).

The peculiarity of this recipe is the presence of garlic in the brine, which gives a special flavor. Try to cook. Watch the video for the step by step process.

Ingredients:

• cabbage - 2.5 kg
• carrots - 2 pcs.
• garlic - 6 cloves
• water - 1 l
• salt - 2 tbsp.
• sugar - 3/4 tbsp. (200 gr.)
• vinegar 9% - 1/2 tbsp. (125 ml)
• sunflower oil - 170 ml (10 tablespoons)

Korean cabbage in large pieces - the best recipe at home

Korean salads are very popular. When you walk through the market in the rows where such dishes are sold, salivation immediately begins - the smell is very appetizing. By the way, I already wrote how to cook. The same recipe for pickled cabbage is quite original. Firstly, the color of the salad will be bright pink, and secondly, there will be large cuts, which significantly reduces the cooking time.

Ingredients:

• cabbage - 1.5 kg
• beets - 1 pc.
• garlic - 1 head
• water - 1.5 l
• salt - 3 tbsp.
• sugar - 0.5 tbsp.
• vegetable oil - 0.5 tbsp.
• red hot pepper - 1 pc.
• vinegar 9% - 150 gr.
• bay leaf - 2 pcs.

Cooking:

1. Wash the cabbage, remove the top leaves. Choose a small head. Cut the fork into 8 parts: first in half, then each part into 4 pieces. You do not need to cut the stalk, cut it along with it.

If you want, you can cut the cabbage into 3-4 cm squares, then it will look like rose petals.

2. Grate the peeled beets on a coarse grater, and cut the garlic into cubes.

3. In a large container, start laying vegetables in layers. First, put the cabbage, sprinkle it with garlic and beets, also add a piece of hot pepper. Then repeat all the layers.

4. Prepare the marinade. Pour sugar, salt and bay leaf into the water, and pour sunflower oil. Put on fire and boil. Stir while doing this so that no undissolved salt remains at the bottom.

5. Remove the marinade from the heat, pour vinegar into it. Pour the salad with the resulting brine. Cover the vegetables with a plate and put oppression (you can use a 3-liter jar of water or s, for example).

6. Leave for a day in this form, then remove the oppression and let marinate for another 2 days. And after three days, such a bright and tasty cabbage can be served at the table. By this time, she will have enough sugar and vinegar, as well as sharpness and spices. The aroma will be very tasty, such an appetizer is eaten very quickly. Before serving, it remains only to cut it into convenient pieces.

Cabbage recipe with carrots, vinegar and vegetable oil

Choose winter varieties of cabbage for this recipe. The head of cabbage should be dense, firm. Young vegetables will not make a crispy salad, they will soften too much. The marinade here will be with fragrant spices - black pepper and bay leaf.

Ingredients:

• cabbage - 2.5-3 kg
• carrots - 3-4 pcs.
• garlic - 6 cloves
• water - 1 l
• vegetable oil - 170 ml
• sugar - 160 gr.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• black peppercorns - 20 pcs.
• vinegar 9% - 150 ml

Cooking method:

1. Peel and grate the carrots on a coarse grater. Shred a large head of cabbage. Put the prepared vegetables in a large enamel bowl or pan. Peel the garlic and cut into thin slices. You don't need to grind it hard. Add the garlic cloves to the rest of the ingredients.

To quickly peel the garlic, put it in cold water for 10 minutes beforehand.

2. Mix the salad with your hands until smooth. You do not need to add any spices to it, you do not need to salt and press to get juice. Transfer the resulting mass to a container where you will marinate the appetizer and press down with your hand for density.

3. To prepare the marinade, pour water into a saucepan, add sugar, salt, parsley, peppercorns and vegetable oil to it. Mix and bring to a boil. Pour vinegar into the boiling brine, turn off the heat and pour over the cabbage.

4. Cover the workpiece with an inverted plate, press down and place a small weight (for example, a half-liter jar of water) so that the marinade covers the vegetables. Leave the salad for 12-14 hours on the kitchen table to soak in the dressing.

5. That's all, quick and tasty cabbage marinated with garlic and carrots is ready. Put it in the refrigerator for storage and serve with any dishes, it goes well with absolutely everything.

Spicy cauliflower marinated with garlic, dill and pepper

Most often, cauliflower is fried in batter for the daily menu. Today I propose to marinate it, make it spicy and spicy. This is one of the best recipes for this vegetable. And for the winter you can do it (the recipe is available at the link). By the way, you don't need vinegar.

Ingredients:

• cauliflower - 2.5 kg
• carrots - 1 pc. small
• garlic - 1 head
• hot chili pepper - 2 pcs.
• black peppercorns - 10 pcs.
• allspice peas - 10 pcs.
• bay leaf - 4 pcs.
• parsley - 3-4 sprigs
• dried dill (you can use an umbrella) - 2 pcs.

For brine:

• water - 3 l
• salt - 3 tbsp. without a slide
• sugar - 3 tsp
• bay leaf - 2 pcs.
• allspice peas - 2 pcs.
• black peppercorns - 3 pcs.

Cooking method:

1. Wash the cauliflower and sort into inflorescences. Place in a saucepan and cover with boiling water for 30 seconds (blanch slightly). Drain in a colander and let the water drain.

2. To prepare the marinade, pour water into the pan and put salt and sugar, bay leaf and peppercorns into it. Put on fire, boil and boil for 3-4 minutes so that the water picks up the aromas of spices.

3. Such an appetizer is salted in jars, which must be clean, washed with soda. At the bottom of a two-liter jar, put the spices: a couple of bay leaves, a few black peppercorns, three peas of allspice, a sprig of dill with seeds, a pod of hot pepper without seeds, 3-4 cloves of garlic, two long slices of carrots and a couple of sprigs of green parsley (optional) ).

Add spices to taste. If you do not eat spicy food, then reduce the amount of chili pepper. If you do not like the smell of lavrushka, then you can do without it.

4. Start putting cabbage inflorescences in a jar. When the container is half full, you will need to put a little more spices, but in a smaller amount. Then continue to lay the main ingredient. Top with a small piece of hot pepper, a couple of cloves of garlic, a piece of carrot and a sprig of parsley. Do the same with the second jar.

5. Pour the blanks to the top with hot brine, cover with lids and leave at room temperature for 2 days. Then store in a cold place. You can eat such cabbage in 3-4 days, when it is well salted.

Delicious cabbage with beets in Georgian style (in Gurian style) without vinegar and without oil

This is a traditional Georgian recipe, called Gurian cabbage, after the name of one of the regions of Georgia. It is not difficult to prepare such an appetizer, you need to follow certain rules, which I will write about. The peculiarity of this dish is large pieces that are cut along with the stalk, the absence of vinegar and oil in the marinade. It turns out a very healthy dish of raw vegetables, which is prepared by ripening.

Ingredients:

• medium heads of cabbage - 2 pcs. (2 kg)
• beets - 4 pcs. (500 gr.)
• celery greens - 1 bunch (100 gr.)
• garlic - 2 heads
• hot red pepper - 1 pc.
• allspice peas - 1 pinch
• black peppercorns - 1 pinch
• bay leaf - 2 pcs.
• salt - 2.5 tbsp.

Cooking:

1. It is very important to take the right cabbage: it should be dense and tight. Remove excess top leaves. Cut each fork in half first, then cut each piece into 4 more pieces. Leave the stalk so that it holds the leaves together and they do not fall apart.

2.Now you need to blanch each cut off part. To do this, boil water in a saucepan and salt it a little. Dip 4 pieces of cabbage into boiling water and keep them there for exactly 3 minutes, no more. Otherwise, get a boiled product. Remove the scalded pieces from the water with a slotted spoon and put them in a colander to drain excess liquid. Repeat this procedure with the rest of the parts.

Blanching will remove bitterness and a specific smell.

3.Now prepare the brine. It will need 2 liters of water to boil. In boiling water, put two and a half tablespoons of salt, black and allspice peas, bay leaves and a whole bunch of celery. Moreover, the greens do not need to be cut, put them whole. Wait for the water to boil again and turn off the gas.

4. Clean the beets and cut into thin slices. Cut the hot pepper into 4 parts and remove the seeds.

5. Vegetables are marinated in a three-liter jar. At the bottom of a glass container, put two circles of beets and a piece of hot pepper, 2-3 cloves of garlic. Place cabbage slices on top in a single layer (about 3 pieces). Next - again beets and garlic, on top - white cabbage. And so continue to the very top. Try to pack all the pieces tightly.

6. Beets should be on top. Pour the workpiece with the cooked brine. Put the celery on top, rolling it into a ring. Cover with a lid, but do not close tightly. You need to cover it so that dust does not get in (you can cover it with a saucer or gauze). When salting, the liquid may leak out of the jar a little, so put it in a bowl.

7. Leave the jar in a warm place for 3-4 days. And then you can already try what happened. You can make a salad from such cabbage by dressing it with vegetable oil, or eat it in an authentic form. It turns out tasty and healthy. Try to cook!

Recipe for pickled Beijing cabbage slices. Ready for the day

Beijing cabbage has a more delicate taste than white cabbage. And in marinated performance, it is excellent. She has a pleasant spicy taste, piquant sharpness, juiciness. It is quite possible that you will like this recipe so much that it will become a frequent guest on the daily and festive table.

Ingredients:

• Beijing cabbage - 500 gr.
• carrots - 100 gr.
• garlic - 3 cloves
• vegetable oil - 70 ml
• vinegar 9% - 2 tsp
• ground coriander - 1/2 tsp
• sugar - 1 tsp
• salt - 1 tbsp.

How to cook:

1. Wash the Beijing and divide into 4 parts. Now cut it into large pieces-squares. The carrots in this salad will look beautiful when grated for Korean dishes. Crush the garlic with a knife and finely chop it.

2. Place chopped vegetables in a large bowl and add ground coriander to them.

If you want to get a richer flavor, then take coriander seeds, warm them up a little in a dry frying pan and pound them in a mortar.

3. No water is needed to prepare the marinade. Pour vinegar, vegetable oil into a saucepan, add sugar and salt. Heat these ingredients to dissolve loose crystals. Don't forget to stir.

4. Fill cabbage with carrots with hot filling and stir very well. Leave the salad on the table to cool. Then cover with a lid or cling film and refrigerate overnight. Take out this crunchy dish the next day and enjoy!

As you can see, cooking pickled cabbage in a quick way is very simple. To do this, you just need to know a few nuances:

• for quick pickling, cabbage needs to be poured with hot brine
• to enrich the taste, you can add bell peppers, carrots, garlic, beets
• spices are added to taste. Most often, black and allspice, bay leaf, coriander, cumin, ginger, hot capsicum are used. The list goes on for a long time, experiment and find the perfect balance of taste and aroma.
• do not rush to immediately eat a cooked salad. Give him some time to marinate.

On this I say goodbye and look forward to visiting in the next delicious article! Bon Appetit everyone!

Given the fact that winter is approaching, at such a time you always want salted cabbage. How nice it is to set the table with pickled vegetables, boil potatoes and serve everything to the table with greens. You can pickle cabbage in various ways. My mother always cooked pickled cabbage in a simple way, kneaded vegetables with her hands, salted and tamped them into jars. But this way, if you know, is long and sometimes you don’t want to wait and eat here and now. Therefore, quick-salted cabbage filled with hot marinade is ideal for such cases. I hope my detailed recipe with photos will help you prepare the perfect quick snack.




Required products:

- 1 kg of white cabbage,
- 1 PC. carrots,
- 2 cloves of garlic,
- 1 tables. l. salt,
- 2 tables. l. granulated sugar,
- 0.5 l of water,
- 4 tables. l. 6% vinegar (apple),
- 3 tables. l. vegetable oil.

Recipe with photo step by step:

Shred the cabbage with a sharp knife to make thin fibers. Choose dense, firm, white cabbage. If you buy cabbage in the market, then ask the seller if this cabbage is suitable for pickling.




Grate juicy, sweet carrots on a coarse grater. It is important to choose a large carrot that will be tasty and complement the cabbage.




Mix the vegetables, lightly crush with clean and dry hands.




Add some garlic, cut into slices. Garlic will add flavor and piquancy to vegetables.






We boil water for the marinade, pour salt, granulated sugar. When the water boils, mix it with salt and sugar.




Pour vegetable oil and 9% vinegar into the marinade. I always have a large bottle of table vinegar, which I use for all preparations.




Pour the cabbage with hot marinade and let it marinate for 8-10 hours at room temperature. I usually cover a bowl of cabbage with a lid and forget about it. When the time has passed, ready-made cabbage is served to the table.

Tell me please, well, who doesn’t love sauerkraut or pickled cabbage? It must be hard to find such a person! Perhaps, of all the blanks that we try to cook, this is one of the most beloved and popular!

It's too early to pickle cabbage. The cold has not come yet to keep it. Is it possible to ferment and store in the refrigerator ... But it's time to cook pickled cabbage. Cabbage has already gained strength and all the prescribed vitamins, and therefore it will turn out delicious, crispy and healthy.

You can pickle cabbage and harvest it for the winter by twisting the lids. But today we will cook instant pickled white cabbage, which is not necessary to roll into jars. As a rule, a cooked snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its taste at all.

It is very convenient to prepare such an appetizer ahead of time, before any holiday. She is always welcome on the festive table for any occasion. Whether it's a birthday or New Year's Eve!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is very tasty, which is cooked with beets and carrots. And today I will share a few more delicious recipes that I think you will like. These will be very simple recipes, and recipes a little more complicated. And everyone will be able to choose a recipe to their liking.

A very simple cooking recipe captivates to cook such cabbage quite often. Quickly prepared, quickly and deliciously eaten.

We will need:

• cabbage - 1 fork per 2 kg
• carrots - 1 pc.
• garlic - 4 cloves

For marinade:

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pcs
• peppercorns - 10 pcs
• cloves - 5 pcs
• bay leaf - 3 pcs
• vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 incomplete teaspoon)

Cooking:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, choose tight, strong forks for cooking it.

2. Peel and grate carrots for Korean carrots.

3. Mix cabbage with carrots in a large container, it is good to use a basin for these purposes. Mint is not necessary.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let it simmer on low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Get a bay leaf. And then, hot, pour into cabbage with carrots. Mix gently. Let stand to cool completely. Stir contents periodically.

8. Transfer to a three-liter jar along with the marinade. You don't have to report to the top. Put in the refrigerator overnight. The next day you can already eat cabbage.

9. But it will be the most delicious for 2-3 days.

When serving, ready-made cabbage can be poured with olive or other. You can serve it as an appetizer or salad, adding chopped onions or fresh herbs to it. You can make vinaigrette from it, it turns out very tasty and fragrant.

The cabbage itself has a sour-sweet-salty taste, it crunches pleasantly, and it turns out very tasty! And although now you can buy pickled cabbage all year round in the store, but it will not be as tasty as your own, homemade, anyway.

And as you can see, it is absolutely not difficult to cook it, and it will take half an hour on the strength.

Pickled Instant Cabbage with Bell Peppers

Cabbage cooked according to this recipe can be considered precocious. It picks up flavor very quickly and can be eaten the very next day.

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 2 pieces (medium)
• bell pepper - 1 pc (medium)
• cucumber - 1 pc (medium)

• water - 1 liter
• salt - 1 tbsp. spoon with slide
• sugar - 3 tbsp. spoons
• vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking:

1. Chop the cabbage with a combine, grater or knife.

2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. So the salad will look very beautiful.

3. Peel and cut the bell pepper into long thin strips.

4. Mix all the ingredients in a large container, it is good to use a basin or a large saucepan for this purpose.

It is better to mix with your hands so that the vegetables do not wrinkle and the juice does not let out. You don't need to wash them!

5. Put the vegetables in a clean three-liter jar scalded with boiling water in a fairly dense layer. Lightly tamp them down with your hand or a spoon. It is not necessary to lay the banks to the very edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over vegetables. Let cool.

8. Put in the refrigerator. Keep it right there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and drizzled with oil.

Pickled Cabbage with Beets - Gurian Cabbage

Cabbage according to this recipe turns out to be tasty, crispy, moderately spicy and very beautiful. Good for any festive table and for a regular dinner with boiled potatoes, or for any other dish. Very good and long shelf life in the refrigerator. The only drawback is that it eats up very quickly! But there is one more advantage that I didn’t indicate above - it’s quick and ready!

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 1 pc (medium)
• beets - 1 pc (large)
• garlic - 7-8 cloves
• red capsicum - 1 pc (or 1 tbsp. red ground)

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 1 cup
• apple cider vinegar - 1 cup
• peppercorns - 6-8 pieces
• bay leaf - 3-4 pieces
• vegetable oil -0.5 cup

Cooking:

1. Cabbage cut into fairly large pieces. You can cut the forks first into 4 parts right along with the stalk. Then cut each piece into 4 pieces.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “leak” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel and cut the garlic into long thin slices.

4. Peel the seeds from hot peppers and cut into long strips. When working with pepper, it is better to use gloves.

5. We prepare a pan of a suitable size. We lay out all the prepared ingredients in layers in it in turn, repeat the layers several times.

6. Cooking the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5-7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. We cover with a flat plate, which we lightly press down, so that the brine is on top, and all the contents of the pan are hidden under it.

10. Let cool and put in the refrigerator for 4-5 days.

11. Serve as a snack.

This appetizer is very colorful and bright, can decorate any holiday table. You can prepare it ahead of time, as it keeps well. We often prepare such an appetizer for the New Year! And she always falls in this day to the place!

Since the appetizer is spicy, men love it very much. You can make it even spicier by adding an extra pod of red pepper, or ground red.

Pickled spicy cabbage with ginger

Useful properties in combination with its unique qualities are known to everyone. Have you tried pickled cabbage with ginger? Not? You have lost a lot! Cook once, and then everyone will give the recipe!

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• ginger - 70 gr
• garlic - 4-5 cloves

For marinade:

• water - 1.5 liters
• salt -3 tbsp. spoons
• sugar - 5 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• ground black pepper - 0.5 tsp
• bay leaf - 3 pcs
• apple cider vinegar - 150 ml

Cooking:

1. Chop the cabbage into thin strips. Grate carrots for Korean carrots. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel and cut the ginger into very thin, translucent circles.

4. Put everything in a saucepan of the appropriate size and mix gently. Mint is not necessary.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove bay leaf and add vinegar.

6. Pour the contents of the pan with boiling marinade. Press down firmly with a flat plate, which we use as oppression. The brine should completely cover all the vegetables.

7. Cover and leave to cool completely. Then put in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!

8. You can store such cabbage for a month in the refrigerator. Well, if it fits, of course!

Such an appetizer, like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unlike anything spicy taste. You know how delicious pickled ginger is. And here also in combination with cabbage. The recipe is just “you will lick your fingers”!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago this recipe was shared with me by our neighbor. I liked it both in taste and original name. Some time later, with the advent of the Internet in my life, I learned that such an interesting name - "kryzhavka" came from the word "kryzh", that is, a cross. And everything turned out to be very simple, because it is into 4 parts that we cut the cabbage when we want to pickle it according to this recipe.

We will need:

• cabbage - (a small fork, a kilogram with a little)
• carrots - 2 pieces (medium)
• bell pepper - 1 pc (optional)
• garlic - 4-5 pcs
• cumin - 0.5 tsp

For marinade:

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
• allspice -4 pcs
• peppercorns - 5-6 pcs
• vegetable oil - 0.5 cups

Cooking:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Put chopped cabbage there and cook over medium heat for 10 minutes.

3. Remove the cabbage pieces with a slotted spoon and place in cold water to cool as quickly as possible. As soon as the water becomes warm, it will again need to be changed to cold. And so on until the cabbage is completely cool.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate carrots for Korean carrots. If you add bell pepper, then cut it into thin strips.

6. Cooking the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Here we turn off the fire.

7. Put the cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave to cool completely. Then put in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onions.

Pickled cabbage with vegetables and apples - a delicious recipe

We will need:

• cabbage - 1 fork (2 kg)
• carrots -3-4 pieces (medium)
• bell pepper - 3-4 pieces
• sweet and sour apples - 3-4 pcs
• garlic - 1 head
• hot pepper - 1 pod

For marinade:

• water -2 liters
• salt -4 tbsp. spoons
• sugar - 1 cup
• apple cider vinegar 6% - 3/4 cup
• peppercorns - 15 pieces
• allspice -5-6 pieces
• carnation -5-6 pieces
• bay leaf - 3-4 pieces

Cooking:

1. Cut the cabbage first into 4 parts, and then each of the parts again in half, at least along, at least across, as you like. You can not remove the stalk, so the leaves will hold on better.

2. Peel the bell pepper and also cut into 8 pieces with long feathers. Hot pepper - in two halves. Seeds are best removed (use gloves).

3. Cut carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts, depending on the size, but immediately before putting them into the container so that they do not darken.

6. You can pickle cabbage with vegetables and apples both in a large saucepan and in jars. I marinate in a saucepan. Therefore, I put cabbage in it first, sprinkle with a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.

6. Cooking the marinade. To boil water. In hot water, put all the ingredients for the marinade, except for the vinegar.

7. Boil the marinade for 5-7 minutes, then add the vinegar. Wait until it boils again and turn off the gas.

8. Cut apples, you can directly with seeds. And immediately pour boiling marinade. Remove bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave to cool completely.

10. Then put in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage is tasty and crispy. All vegetables and, of course, apples are also very tasty.

Georgian pickled cabbage

I also suggest watching the video - the recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, and everything is prepared almost the same way.

Here, admire how beautiful it turns out!

Features of cooking delicious pickled cabbage

• You can pickle not only white cabbage. Almost all varieties are suitable for this. Pickled and red-headed, and Beijing (Korean chim-chim, or chamcha), and color.
• for marinating, you should choose tight, tight forks. From such heads of cabbage, the appetizer always turns out to be crispy and tasty.
• you can cut the forks into strips, large or small pieces, or even quarters
• you can pickle only cabbage, or you can pickle it with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

• garlic is almost always added, less often onions are added. If you add onions, then the cabbage will have an "onion" taste.
• various peppers, coriander, cumin, rosemary, bay leaf, cloves are used as spices
• sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
• it is advisable to remove the bay leaf after boiling the marinade so that it does not give bitterness. Although someone does not clean. But when I was studying, they taught me how to clean.
• vinegar can be used apple, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you cook completely different varieties of pickled cabbage. Change the spices a little - and the taste will already be completely new. Add certain vegetables, and the appetizer will acquire a new color and new notes of taste. And by manipulating peppers, we get a spicy snack, not too spicy and not spicy at all.

I really like to "play" with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can draw absolutely any “delicious” picture called “Pickled Cabbage”. And let the name is not quite poetic, but it is very culinary!

Bon Appetit!

The best recipes for quick pickled and sauerkraut using hot brine.

Every experienced housewife always has a lot of different delicious recipes for salting cabbage in stock. Nothing seems to surprise her anymore. Have you tried hot pickling cabbage? If not, then this article is for you. For beginners and experienced housewives, we offer some mouth-watering recipes for marinating cabbage in the fastest way.

Instant Cabbage with Garlic Hot Pickle: Recipe in Jars

1 option

A variant of marinating in large chunks with the addition of garlic

We prepare products:

1. Water - 3.0 l
2. White cabbage - 4-6 kg
3. Fresh carrots - 3-6 pcs.
4. Garlic -9-12 cloves
5. Salt - 4 tbsp. l.
6. Sugar - 225 g
7. Vinegar 70% - 2 tbsp. l.
8. Ground black pepper - 2 tsp
9. Allspice - 2-3 peas

Technological process:

• We start by preparing the brine:

1. Pour cold water into a suitably sized pot.
2. Add salt, sugar, pepper powder
3. Boil to dissolve bulk products
4. Pour in the vinegar
5. Turn off the stove

• We clean the head of cabbage from the top leaves
• Cut into large pieces (9-10 pieces)
• Washed and peeled carrots rubbed on a medium grater
• Combine in a large bowl with cabbage
• Chop the garlic cloves, add to the vegetables
• Pour the cabbage with boiled hot solution
• Mix quickly
• Transferring to banks
• After the jars have cooled, we send the blanks to the refrigerator
• A day later, the cabbage is ready for use.

Option 2

Finely chopped cabbage forks for hot pickling, with garlic cloves

Products:

1. Cabbage - 1 kg
2. Carrot - 2-3 pcs.
3. Garlic - 6 cloves
4. Sugar - 120 g
5. Salt -1 tbsp.
6. Water - 0.5 l
7. Allspice and black - 5 peas each
8. Vegetable oil - 140 ml
9. Acetic essence 9% - 10 tablespoons

Cooking steps:

• Shred a head of cabbage into a thin long straw
• Three large carrots
• Passing garlic cloves through a garlic press
• Mix vegetables in a deep bowl
• In the usual way, we cook the brine from the remaining components, immediately after boiling, pour it into the vegetable mixture
• We cover the cabbage with a plate, press down on top with a jar of water
• After 3-4 hours, we transfer the finished cabbage to jars
• Packed with plastic lids
• We store in a specially designated cool place, for example, in a cellar

Quick salting of cabbage with beets in a hot way: a recipe in jars

Beet Variations

1 way

For cooking you will need:

1. Medium sized firm cabbage
2. Large beets - 1 pc.
3. Garlic (small size) - 1 head
4. Laurel tree leaves - 4-5 pcs.
5. Fragrant and chopped black pepper - 0.5 tsp each
6. Carnation - 2 stars
7. Salt is not iodized - 2 tbsp.
8. Sugar and table vinegar - a glass

Cooking:

• Boil the beets for no more than 30 minutes
• While it is cooking, let's take care of the cabbage:

1. Fork cut in half
2. Then we divide it into several larger parts.
3. Separate each piece into separate plastics

• Cut the cooled beets into squares
• We lay in dense layers, mixed with cabbage, in a jar. Add a bay leaf and a clove of garlic to each row.
• For brine:

1. We dissolve in water all the remaining products, except for vinegar
2. Boil for 2-3 minutes, pour in vinegar essence

• Pour the vegetables with uncooled brine
• Banks are cooled, sent to the cold
• The next day the product is ready for use.

Another version of the unusual sourdough cabbage

Ingredients:

1. Head of white cabbage - 2 kg
2. Carrots - 2 pcs.
3. Beets - 1 pc.
4. Water passed through the filter -1 l
5. Sugar -150 g
6. Salt - 3 tablespoons
7. Sunflower oil and table vinegar - 150 g each
8. Bay leaf - 2 pcs.
9. Allspice - 3-4 peas
10. Garlic - 4 cloves

Cooking:

• Cabbage cut into squares, 5 by 5 cm
• Three carrots and beets (raw) on a medium grater
• Mix vegetables in a small bowl
• We put the marinade from the remaining products to cook. Garlic is pre-peeled, chopped. Vinegar is added just before removing the pan from the stove
• We cover the vegetable slices with boiling water from the prepared brine
• We stand under oppression for a day
• After the set time, we pack in jars
• If you want to get a spicy dish, add a pod of hot pepper

Video: Cabbage Pelyustka - quick pickled cabbage

Cabbage in hot brine with vegetable oil

A few original additives will radically change the taste

The preparation prepared according to this method can be eaten after a couple of hours.

For forks weighing two kilograms you will need:

1. 3 apples
2. 2 carrots
3. 150 g cranberries
4. 1 liter of water
5. 1 st. olive oil
6. 2 tbsp salt
7. ¾ st. vinegar 9%
8. 250 g sugar
9. 1 head small garlic

Let's start cooking:

• We cut the head of cabbage in volumetric layers
• Three carrots on large teeth
• Fruit cut into large pieces
• Boil the remaining components in water - 4-5 minutes
• First, peel the garlic from the skin. We cook it in brine as a whole, without cutting into slices
• We transfer the chopped products into a stainless bowl one by one:

1. cabbage
2. Apples
3. Carrot
4. cranberries
5. Duplicate layers if necessary.
6. Finishing layer - cabbage

• Boiling marinade is poured into vegetables
• From above we cover with any oppression
• After 2-3 hours, the dish is considered ready.

Sauerkraut with hot pickle

Frivolous honey supplement

Components:

1. Cabbage - 1 kg
2. Carrot - 1 pc.
3. Water (better settled) -1 l
4. Salt (preferably sea) and honey - 25 g each

Technology:

• Vegetable fruits cut as thin as possible
• Stir, fill with a dense layer in a glass container
• Bring water to a boil
• Lay the salt and honey portion, keep on medium heat until the honey dissolves
• Filling containers with hot liquid
• Cover with a clean towel
• Kvasim in a warm room for about 48 hours
• Then close the lid firmly.
• Store in a cool place

Such cabbage is not only very tasty, but also even more useful. Due to a small amount of honey, it improves immunity well, and the resulting infusion helps to improve the activity of the cardiovascular system.

Quick cabbage with hot pickle without vinegar

Marinate with red pepper

Main components:

1. Cabbage head - 0.5 kg
2. Carrots (without core) - 2 pcs.
3. Red pepper (medium size) -1 pc.
4. Water - 1-1.5 l
5. Coarse salt - 45 g
6. Sugar - 90 g

Process timeline:

• For cabbage, we use not a large shredder, three carrots of any size, at our discretion
• Sweet pepper is freed from the core and seeds, cut into long straws
• We combine sliced ​​​​vegetables, diligently grind, mix
• We pack in a prepared glass container
• Soak with hot infusion brewed from the remaining ingredients
• Kvasim no more than one day, observing the regimen of room temperature
• We clean the finished product in a cool pantry

Cabbage hot pickle quick way with vinegar

The most affordable option

1. Fresh cabbage forks - 1 kg
2. Small carrots - 1 pc.
3. Water (filtered) - 1.5 l
4. Table 9% acetic acid, vegetable oil - 1 tbsp.
5. Coarse salt - 100 g
6. Sugar (fine) - 225 g
7. Laurel leaves - 7 pcs.
8. Black peppercorns - 8 pcs.

Cooking technology:

• Grind the vegetable fruit peeled from the top sheets into noodles
• We pass carrots through a grater, for cutting vegetables in Korean
• In a bulk container, mix the vegetable preparation, put bay leaves and peppercorns
• We cook a spicy liquid composition:

1. pour the measured salt and sugar portions into boiling water
2. after boiling, pour in the prescribed portions of vinegar essence and oil
3. with the filling just removed from the stove, carefully pour the prepared mass until the container is completely filled

• Cover the container with pickles with a cotton towel
• We stand for three days, in a room with room temperature
• Next, push into containers for storage or immediately taste

So, cabbage is quickly prepared without the usual long fermentation. Essence in combination with hot pouring speeds up this process.

As a result, a wonderful preparation can be eaten after a day, and in some cases after a few hours.

Video: Quick sauerkraut, pickled cabbage recipe

Cabbage is a vegetable that supports cheerfulness and a cheerful, calm mood.

In Russia, cabbage has long been treated with love and respect. Cabbage is good in any performance, but instant pickled cabbage, of course, is beyond competition. It - spicy and crispy or tender and juicy - is loved by almost everyone.

Pickled instant cabbage is a welcome guest on any table. It is a great addition to meat, fish, and many other dishes. You can pickle any kind of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. Redhead is tougher, but if it is properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.

Pickling, unlike pickling, allows you to get a quick result. As a rule, for pickled cabbage, a marinade is first prepared, with which finely chopped or chopped into large pieces of cabbage, as well as its accompanying ingredients, are poured. Pickled instant cabbage retains all its beneficial properties and does not lose vitamins. And the recipes for quick pickling cabbage are apparently invisible! Here are just a few of the countless options we have to offer.

Pickled cabbage "Fast"

Ingredients:
1.5-2 kg of white cabbage,
1 carrot
2-3 garlic cloves,
1 liter of water
200 ml vegetable oil,
200 ml of table vinegar,
3 tbsp with a hill of salt
8 tbsp Sahara,
5 bay leaves.

Cooking:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and boil. Pour the cabbage with the resulting marinade, put oppression on top. After 2-3 hours, the cabbage is ready, you can eat it.

Pickled cabbage with raisins "Right to the table"

Ingredients:
1 medium head of cabbage
3 carrots
2 bulbs
1 head of garlic
100 g washed raisins,
1 tbsp salt,
500 ml of water
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.

Cooking:
Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released. Peel and wash the rest of the vegetables. Grate the carrots on a coarse grater, onion on a fine grater, pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and mix. Prepare the marinade: pour sugar into boiling water, pour in vegetable oil and bring to a boil again. Add vinegar, mix and pour in small portions into the cabbage. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.

Pickled cabbage "Plus two carrots"

Ingredients:
3 kg of cabbage
2 carrots
1 head of garlic.
For the marinade (for 1 liter of water):
1 stack Sahara,
2 tbsp salt,
½ stack vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.

Cooking:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Put everything in a saucepan, pour hot marinade over and put under oppression. When everything has cooled, remove the oppression and store the finished cabbage in the refrigerator.

Pickled cabbage with carrots and sweet peppers

Ingredients:
1 kg of white cabbage,
1 carrot
1 sweet pepper
10 black peppercorns,
2 bay leaves,
1 tbsp salt,
2 tbsp Sahara,
5 tbsp 6% vinegar,
¼ stack. vegetable oil,
½ stack water.

Cooking:
Finely chop the cabbage, cut the carrots and peppers into strips. Mix vegetables, add peppercorns, bay leaf, put in jars or a saucepan and pour boiling marinade over. If you decide to cook the cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready by dinner.

Cabbage marinated with onions

Ingredients:
2 kg of white cabbage,
3 bulbs
black peppercorns,
Bay leaf.
For marinade:
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
1 incomplete stack. 6% vinegar.

Cooking:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Put the vegetables in a jar or pan (at the bottom - pepper and bay leaf) and pour the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.

Cabbage with turmeric "Solnechnaya"

Ingredients:
1 head of white cabbage,
1 carrot
1 tsp turmeric,
3 garlic cloves,
1 tbsp salt,
½ stack water,
½ stack Sahara,
½ stack vegetable oil,
½ stack 6% vinegar.

Cooking:
Chop a head of cabbage. Mince the garlic and grate the carrots. Put everything in a saucepan, sprinkle with turmeric and mix. For the marinade, boil water with vinegar, oil, sugar and salt. Pour the still hot marinade over the cabbage and set the oppression. A day later, a beautiful "sunny" cabbage will be ready.

Pickled cabbage with beets and garlic

Ingredients:
3 kg of white cabbage,
1 beet,
1 carrot
7 cloves of garlic.
For the marinade (for 1 liter of water):
1 stack table 6% vinegar (maybe a little less),
½ stack vegetable oil,
1 stack Sahara,
2 tbsp with a hill of salt
black peppercorns - to taste.

Cooking:
Coarsely chop the cabbage or cut into squares. Cut beets and carrots into pieces. Put the cabbage in a suitable size pan, sprinkling it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour cabbage over it. Then cover the cabbage with a plate and set the oppression. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready for use.

Cabbage with horseradish

Ingredients:
2 kg white or red cabbage
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g of garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (for 1 liter of water):
20 g salt
20 g sugar
1 cup 6% vinegar.

Cooking:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips, pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour everything with marinade, and in a few days the wonderful pickled cabbage with horseradish will be ready.

Cabbage marinated with pepper and lemon

Ingredients:
3 kg of cabbage
1 kg sweet pepper
1 lemon.
For the marinade (for 1 liter of water):
½ stack honey,
2 tsp salt.

Cooking:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars, pour boiling brine over them. Top the jars with plastic lids and put in a cold place for a day.

Pickled cabbage "Provencal"

Ingredients:
1 kg of white cabbage,
2 carrots
500 g grapes
300 g apples.
For marinade:
1 liter of water
1 tbsp salt,
70 g sugar
100 ml vegetable oil,
½ stack 5% vinegar
Bay leaf,
ground cinnamon,
black and allspice peas.

Cooking:
For marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in the vinegar and oil. Chop cabbage and carrots, add sliced ​​apples, grapes, mix everything. Place the mixture firmly in a bowl and pour over the marinade. Soak the cabbage for a day at room temperature, then - a day in the cold.

Pickled Red Cabbage "Quick"

Ingredients:
1.5 kg red cabbage
1 carrot
2-3 cloves of garlic,
1 tbsp salt.
For the marinade (for 500 ml of water):
2 tbsp Sahara,
1 tbsp coriander seeds,
½ tbsp cumin,
½ tbsp peppercorns,
150 ml apple cider vinegar
Bay leaf.

Cooking:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, put in a saucepan and mix the vegetables with salt. Grinding to form juice is not necessary, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade boil with spices for 2-3 minutes, then pour in apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade over the cabbage through a sieve to filter out the spices. Let cool, then cover the dish with a lid and refrigerate. After 4 hours, the cabbage will be ready.

Pickled Cabbage with Cranberries

Ingredients:
2 kg of white cabbage,
400 g carrots
350 g cranberries.
For marinade:
1 liter of water
50 g salt
100 g honey
100 ml 6% apple cider vinegar.

Cooking:
Sort the cranberries carefully and wash them well. Chop the cabbage, grate the carrots and mix in a bowl with chopped cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over vegetables with cranberries. Cover the pickled cabbage on top with a plate on which you set oppression, and leave it in this form in a cool place for 2-3 days. Store cooked cabbage in the refrigerator.

"Acute"

Ingredients:
2 small heads of cabbage
1 small beetroot
3 garlic cloves,
½ dry hot pepper,
1 liter of water
200 g sugar
5 tbsp vegetable oil,
3 tbsp topless salt,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.

Cooking:
Remove the upper leaves from the cabbage, cut the heads into four parts, cut out the stalk, then cut into squares. Finely chop the garlic. Put chopped cabbage in a clean three-liter jar, periodically adding garlic. From time to time, tamp the cabbage in the jar (the cabbage should be up to the shoulders of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot pepper, peeled and diced beets, bay leaf, allspice. Put the pan on the fire, bring the marinade to a boil, then reduce the heat and boil for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour cabbage with hot marinade and leave on the table to cool. Close the chilled jar of cabbage with a lid and send it to the refrigerator. After 12 hours, the cabbage will be ready.

Cauliflower "Fragrant"

Ingredients:
1.5 kg cauliflower,
2 large sweet peppers
2 carrots
4 garlic cloves,
1 bunch of parsley
salt, pepper, bay leaf - to taste.
For marinade:
1 liter of water
3 tbsp Sahara,
2 tbsp with a hill of salt
3 tbsp 9% vinegar,
⅔ stack. vegetable oil.

Cooking:
Cut the pepper into strips, grate the carrots on a coarse grater, and disassemble the cauliflower into small inflorescences. Dilute the salt in water and bring the solution to a boil. Put the cauliflower in this brine and let it stand in it for about 10 minutes under a closed lid, but do not boil. Then take out the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix vegetables and place in a jar, add parsley and garlic cloves there, pour marinade and close the lid. Wrap the jar in a woolen blanket or cotton blanket and let stand warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.

Pickled Brussels sprouts

Ingredients:
1 kg Brussels sprouts
2 bulbs
6 bay leaves,
3 stack. 9% vinegar,
3 stack. water,
2 tbsp Sahara,
2.5 tsp salt.

Cooking:
Rinse Brussels sprouts, remove old leaves, put in a saucepan, cover with water, cover and put on fire. Boil for 2 minutes, then quickly transfer to ice water. After a while, drain the water, and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the cabbage jars. Then pour vinegar and water into the pan, add sugar, salt, mix and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving some space. Close the jars tightly with lids, let them cool and refrigerate for a day.

Pickled cabbage "Delicious duet"

Ingredients:
300 g broccoli cabbage,
1 fork of cauliflower,
1 carrot
6 garlic cloves,
1.5 liters of water,
8 tbsp Sahara,
4 tbsp salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.

Cooking:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaf and boil. Wash broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and put in a marinating bowl, pour hot marinade, then cool and leave for a day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina