Pickled sweet cabbage. Recipe for sweet pickled cabbage for the winter

If you don’t have the opportunity to store pickles and marinades, such as, all winter, take a look at this recipe for instant sweet and sour cabbage. It is prepared without vinegar and tastes almost like pickled, but due to hot pouring and adding sugar, the fermentation process goes much faster. You can try it in just a few hours, and after a day the juicy, crispy cabbage with a pleasant sweet and sour taste will be completely ready. You don’t have to cook a lot at once and take up space in the refrigerator. It’s more convenient to make one or two small jars and ferment another portion as needed. There is a minimum of hassle and the basis for preparing salads, appetizers or additions to potatoes and meat dishes is always at hand. Just pour oil over the cabbage, chop some herbs or add onions - and you can serve.
Another advantage of this recipe is that any type of cabbage is suitable for it; you don’t need to look for late varieties. Due to the rich brine, the cabbage will be tasty and juicy.

Ingredients:

- white cabbage – 500-600 g;
- carrots – 1 piece;
- water – 0.5 liters;
- sugar – 0.5 tbsp. l.;
- coarse table salt – 1.5 tbsp. l.

Recipe with photos step by step:

Chop half a small head of cabbage with a knife or grate it into thin strips on a shredder.

We clean the carrots and rinse them with water. Rub with shavings using a fine or coarse grater.

Transfer the cabbage and carrots to a saucepan or bowl. It is better to take a container that is not very deep, wider, so that the cabbage is laid out in a low layer. This way it will salt faster.

Add half a tablespoon of salt. We use only rock salt, non-iodized. Rub the cabbage and carrots with your palms so that the vegetables give more juice.

Pour half a liter of cold water into a bowl. Add the remaining salt and sugar. Boil the brine over high heat, dissolve the salt and sugar.

Pour hot brine over the cabbage. We drain carefully so that the impurities remaining after dissolving the salt do not get into the cabbage. Or pre-filter the brine through cheesecloth.

Cover the cabbage with a flat plate. Place a weight on top so that the brine slightly protrudes along the edges of the dish. Cover with a towel and leave for several hours at room temperature. For further salting, put it in the refrigerator, where the cabbage will be evenly salted and not sour.

After a day, the cabbage will acquire a sweet and sour taste and will be ready. If you like the recipe, periodically ferment the cabbage in small portions and the problem of healthy, tasty winter salads will be solved. You can also cook with this cabbage

Sweet pickled cabbage is a dish prepared in advance for the winter from mid-October to mid-November. Prepared according to the recipes described below, it turns out tasty and crispy, and retains almost all its properties well. Can be served as an appetizer with soups, boiled potatoes, baked fish, porridge or steamed cutlets, or any meat.

How to prepare cabbage?

Before you start preparing pickled sweet cabbage, you need to carefully cut down or cut off its heads in the garden and bring it into the house. Then remove and discard the topmost contaminated leaves. Any damaged or too soft “covers” must also be removed. Now you need to carefully cut the cabbage into 4 parts with a sharp knife, removing the stalk. Next it needs to be crushed. To do this, it is better to use a knife with a wide blade or a “cleaver”. Cabbage should be cut into strips approximately 1-2 cm wide and 3.5-4 cm long so that it does not lose its crunchiness.

How to prepare the marinade?

Dishes without spices and seasonings are like a marriage of convenience; they are just as bland and uninteresting. Therefore, when preparing cabbage, you should definitely use salt, peppercorns, a little sugar and vinegar. If desired, you can also add cloves, nutmeg, bay leaves, cinnamon, coriander or herbes de Provence. Of course, you can follow the chosen recipe for sweet pickled cabbage for the winter. But the secret to a good preparation that you will really like is simple - all ingredients should be added according to your own taste. There is no need to be afraid that in this case the jars will explode or the cabbage will turn sour, this will not happen. On the contrary, they will last much longer.

How to pickle cabbage?

If you are still afraid to cook something sweet by eye, try one of the recipes described below. We are sure you will like the created blanks.

Take a small head of cabbage, peel, wash and chop. Do the same with 4 cloves of garlic and 5 carrots. Place everything in a deep bowl, gently knead with your hands, and mix. Pour boiled brine from 1 liter of water, 1 cup granulated sugar, 2 tbsp. spoons of salt, half a glass of 5% vinegar and 100 ml of vegetable oil. Stir, cover with a lid or thick material, and leave for a day. Place in sterilized liter jars and seal.

Peel and chop 1 fork of cabbage (2 kg), 2 carrots, 1 bell pepper and 3 cloves of garlic. Place in layers in a large saucepan as you cut. Pour in hot brine prepared from 1 liter of water, 200 ml of vegetable oil, 1 cup of 5% vinegar, 3 tbsp. spoons of salt, 8 tbsp. spoons of granulated sugar and 2-3 bay leaves. Place some kind of pressure on top (you can use a piece of brick or an inverted plate, for example). After 2.5-3 hours, the pickled quick sweet cabbage can be eaten or used to prepare a vinaigrette.

Peel, wash and chop 1 fork of cabbage (2.5 kg), 1 medium carrot, 4 cloves of garlic. Place 5-7 peppercorns and 2-3 bay leaves on the bottom of a three-liter jar. Fill the container to the top with chopped vegetables. Add 2 tbsp. spoons of fine salt and 1 tbsp. spoon of granulated sugar, pour in boiling water. Add 100 ml of 9% vinegar. Immediately roll up and wrap. Leave until cool. You can try it after 2 days, but it is better to put it in the cellar for the winter.

Peel and chop in any way 1 kg of cabbage, 3 carrots and 2 pcs. bell pepper. Pour into a large saucepan, add 4 peppercorns, 1/4 of the nutmeg, 3 bay leaves. Pour boiling brine over everything from 300 ml of water, 2 tbsp. spoons of salt (with top) and 300 ml of 4% apple cider vinegar. Stir, press down with a weight, leave for 6-7 hours. Place in small jars and roll up. Keep refrigerated.

What should you remember?

When preparing pickled sweet cabbage for the winter according to any of the above recipes, you need to remember 2 things. So, vegetable oil and vinegar should be poured into the pan after the water has boiled and the gas has been turned off. Otherwise, all the liquid from the enamel container will run onto the stove and extinguish the fire.

In addition, it is worth making cabbage preparations for the winter in accordance with the lunar calendar for the growing month or 5-6 days after the full moon. In this case, they will be preserved best. But vegetables fermented on the waning moon will turn sour incredibly quickly. Remember this. Good luck with your preparations and bon appetit!

It is impossible to imagine a holiday table without sauerkraut or pickled cabbage. Since ancient times, it has been prepared for the winter, and to this day, vegetable rolls are very popular in the winter season. There is a whole sea of ​​recipes for making pickled cabbage.

Pickled cabbage is my favorite snack

No one can resist crispy, juicy pickled cabbage. This is a great addition to any meat or fish dish and an excellent appetizer on the holiday table.

Any type can be marinated. Both red and white cabbage are suitable for this. Note! Red forks are tougher, so you need to cook them differently than white ones.

Unlike fermentation, pickling allows you to achieve faster results. In addition, this is a very useful product that retains its beneficial properties during preparation.

In order to quickly and tasty prepare crispy cabbage, you will need:

• 2 kg head of cabbage.
• one carrot.
• 3 pieces of garlic cloves.
• water - liter.
• sunflower oil 200 ml.
• 200 ml table vinegar.
• three tbsp. l. salt with a slide.
• 8 tbsp. l. Sahara.
• bay leaves - 5 pieces.

Cooking method:

1. The cabbage is cut into large pieces, the carrots are grated.
2. To the chopped carrots you need to add peeled and finely chopped garlic.
3. All vegetables are placed in a liter jar in layers. The first layer is cabbage, then carrots and garlic.
4. Next you need to start making the marinade. To do this, you need to salt the water, add sugar, vinegar and vegetable oil. All this needs to be boiled, adding a bay leaf.
5. Salad cabbage is poured with marinade, after which it is left under pressure for three hours. In just three hours, a delicious and crispy snack is ready.

Important advice! To ensure crispy cabbage, you need to choose tight heads.

Instant pickled cabbage (video)

In jars with bell peppers

Cabbage marinades are very convenient. They can be stored in the cold for almost a month without losing their taste. Marinated salad with bell peppers can be eaten the next day.

Ingredients:

• white cabbage – 2 kg;
• onion – 1 pc.;
• carrots – 2-3 pcs.;
• salt – 1.5 tbsp. l.;
• sugar – 100 g;
• vegetable oil – 150 g;
• water – 500 ml;
• vinegar – 100 g.

Chop the vegetables and mix them. It is better to mix with your hands, squeezing slightly - this will soften the cabbage and better absorb the marinade and release juice. However, it is not necessary to squeeze the cabbage: it is believed that cabbage without squeezing will

The marinade is prepared as follows: mix water, salt and sugar, vinegar, vegetable oil in a saucepan and put on fire. Bring to a boil and immediately remove from heat. Let the marinade cool slightly. Again, press the cabbage with carrots and onions with your hands - there will be no excess juice. Now add the marinade and leave for half an hour.

After half an hour, the cabbage is ready to eat – or put into jars for later storage.

Sweet pickled cabbage with raisins

Ingredients:

• white cabbage – 1.5 kg;
• onion – 1 pc.;
• carrots – 3 pcs.;
• garlic – 1 pc.;
• raisins – 100 g;
• sugar – 1 glass;
• salt – 1 tbsp. l.;
• vegetable oil – 1 cup;
• water – 500 ml;
• vinegar – 90 g.

Finely chop the cabbage, mix with salt, stirring with your hands and squeezing slightly so that it releases juice. Grate the carrots on a coarse grater, cut the garlic into slices, finely chop the onion, and wash the raisins thoroughly. Mix everything and put it in a large container. Now we make the marinade: bring the water to a boil, add sugar, vinegar, vegetable oil, wait until it boils again and turn off the heat. Transfer the cabbage into sterilized jars and fill with hot marinade, close with lids and leave until cool. Transfer the cooled jars to the refrigerator for storage.

Sweet pickled cabbage "Provencal"

Ingredients:

• white cabbage – 1 kg;
• sweet bell pepper – 1 pc.;
• carrots – 1 pc.;
• garlic – 1 clove;
• boiled water – 125 ml;
• salt – 1 tbsp. l.;
• sugar – 60 g;
• Refined sunflower oil – 75 ml.;
• vinegar – 5 ml.

Cabbage is prepared quite simply, and after 4 hours you can already taste sweet pickled cabbage"Provencal".

Shred cabbage, carrots and peppers. Mix in a deep bowl. Squeeze the garlic there. We leave it all to give the juice, while we do the marinade ourselves. Dissolve sugar and salt in water (not hot!), then pour in oil and 1 tsp. vinegar essence. Pour the cold marinade over the cabbage, mix and place under pressure (you can use a plate with a jar of cereal or water on top as pressure). Leave the cabbage in a cool place for 4 hours. After 4 hours you can eat or put into jars. Keep refrigerated.