TOP 11 delicious recipes for canning cabbage in jars for the winter

To pickle cabbage for the winter, no special knowledge or skills are required. Experienced housewives offer many proven recipes, in which the proportions of all ingredients are precisely calculated and each stage of work is described. An important point is the correct choice of vegetables and preparation of containers for canning. In addition to the cabbage itself, there may be other vegetables that only complement and improve the taste of the dish.

Principles of canning cabbage for the winter

Before starting to prepare the dish, the vegetables are thoroughly washed and dried. The top leaves should be removed from the head of cabbage, then it is cut into four lobes, the stalk is cut out and finely chopped.

How to choose the right vegetables?

To prepare a healthy and tasty dish, it is important to make the right choice of products:

• for pickling, choose a dense, tight head of cabbage;
• apples are taken from sweet and sour varieties with juicy pulp;
• The beets should have richly colored flesh, without white streaks.

There should be no damage or signs of rotting on the surface of all vegetables.

Methods for preparing cabbage

There are two ways to prepare cabbage for the winter:

• with the dry salting option, the incoming components are simply ground with salt;
• in the case of wet salting, all ingredients are poured with brine.

The best recipes with step-by-step instructions will tell you how to do all the steps correctly.

Delicious recipe in a jar

Canned cabbage turns out tasty and healthy even with the use of a minimal amount of ingredients:

• dense heads of cabbage - 1.3 kg;
• vinegar - 62 ml;
• salt - 55 g;
• sugar - 155 g;
• laurel;
• peppercorns.

Step-by-step instructions will help you make the dish quickly and easily:

• vegetables are chopped into small strips;
• put pepper and bay leaves in jars;
• compact the shredded straw tightly;
• Add spices to the water, wait until it boils, add vinegar and cook for another 2.5 minutes;
• pour the cooled marinade over the cabbage to release the juice and remove for three days;
• then the jars with the contents are sterilized for 26 minutes and sealed with lids.

Early sauerkraut for the winter

To preserve young cabbage, you will need the following ingredients:

• young heads of cabbage - 1.9 kg;
• carrots - 110 g;
• rock salt - 66 g.

The fermentation process involves simple steps:

• finely shred cabbage leaves;
• carrots are grated;
• vegetables are mixed in a large container to release the juice, the mixture is salted and left for 2.5 hours;
• the prepared jars are tightly filled with the vegetable mixture;
• Cover loosely with lids and put away for fermentation for 6 days, after which the jars are put in the refrigerator.

Preparing cauliflower - "You'll lick your fingers"

To prepare the snack, you will need the following ingredients:

• head of cauliflower - 900 g;
• garlic - 46 g;
• greenery;
• corn oil - 55 ml;
• vinegar - 73 ml;
• salt - 42 g;
• peppercorns.

The jars should be rolled according to this algorithm:

• the head of cabbage is divided into equal inflorescences;
• the inflorescences are immersed in boiling, salted water and cooked for 6 minutes;
• part of the broth is left, the rest is poured out;
• cabbage is washed in cool water;
• add garlic slices and herbs to the oil heated in a frying pan;
• after 2.5 minutes, add broth and seasonings to the oil and wait for it to boil;
• The inflorescences are placed in jars and filled with brine.

Rolling up Chinese cabbage in Korean

To prepare a savory snack, you need to prepare the following products:

• cabbage - 1.1 kg;
• onion - 55 g;
• garlic - 38 g;
• green onion feathers - 42 g;
• ginger - 32 g;
• salt - 34 g;
• sugar - 7 g;
• ground pepper - 12 g;
• coriander powder - 6 g.

Step-by-step preparation looks like this:

• bring water and salt to a boil;
• shred cabbage leaves into thin strips;
• finely chop the onion;
• mix vegetables, place in a large container, fill with brine, place a weight;
• after two days the water is drained;
• grind all the remaining ingredients in a blender and add to the salted vegetables;
• The finished snack is distributed into jars.

Cabbage salad with beets and vinegar

To seal the snack in jars for winter storage according to this recipe, you will need the following components:

• cabbage - 2.9 kg;
• beets - 850 g;
• garlic - 46 g;
• vegetable oil - 255 ml;
• sugar - 245 g;
• salt - 87 g;
• vinegar - 247 ml.

The salting process involves simple steps:

• finely chop the cabbage;
• peeled beets are cut into strips;
• Mix vegetables in a large container, combine with chopped garlic, sunflower oil, seasonings, vinegar and leave for 65 minutes;
• the salad is sent into containers and sterilized for 32 minutes.

Recipe with apples and honey

Preservation is prepared from the following components:

• cabbage - 840 g;
• carrots - 75 g;
• apple - 110 g;
• garlic - one clove;
• mustard seeds - 6 g;
• dill branches;
• laurel;
• peppercorns;
• honey - 8 g;
• salt - 37 g;
• vinegar - 58 ml.

Sweet cabbage is prepared as follows:

• the young head of cabbage is chopped into narrow strips, the carrots are grated on a special grater;
• mix the vegetables in one large container, add chopped garlic;
• cut the apple into four slices, finely chop the greens and add the ingredients to the rest of the vegetables;
• add all remaining seasonings;
• put the entire vegetable mixture into jars;
• boil water with honey and salt, add vinegar;
• The hot marinade is poured into the vegetable mixture.

Winter vegetable salad “Beware, vodka!”

For a winter salad of fresh cabbage you will need the following ingredients:

• heads of cabbage, carrots, sweet peppers, onions, tomatoes, cucumbers - all 950 g;
• salt - 27 g;
• sugar - 155 g;
• sunflower oil - 245 ml;
• vinegar - 255 ml.

The cooking process begins with cutting vegetables:

• cabbage leaves are finely chopped, cucumbers and onions are cut into half rings, carrots are grated, tomatoes are cut into slices, peppers are cut into medium strips;
• All chopped vegetables are mixed in a large container;
• add spices, sunflower oil, vinegar, it will take 65 minutes for the juice to come out;
• then the salad is boiled and then boiled for 12 minutes;
• The finished snack is sent into containers.

With tomatoes and aspirin

To prepare the snack, you will need the following ingredients:

• cabbage and tomatoes - 1.3 kg each;
• bell pepper - 55 g;
• garlic - 38 g;
• vinegar - 88 ml;
• aspirin - 4 tablets;
• sugar, salt - 56 g each;
• currant leaves.

Preparation includes the following steps:

• strips of pepper, garlic and currant leaves are placed in the container;
• begin to lay cabbage and tomatoes in layers;
• add salt, sugar and vinegar;
• aspirin is dissolved in hot water and poured into containers;
• Boiling water is poured into the vegetables.

With mushrooms without sterilization

Ingredients for the twist:

• heads of cabbage and champignons - 1.9 kg each;
• onions and carrots - 900 g each;
• sunflower oil - 450 ml;
• vinegar - 270 ml;
• sugar - 190 g;
• salt - 87 g.

The salad is easy to prepare:

• mushrooms are boiled in salted water;
• the onions are cut into slices, the carrots are chopped using a grater, and the head of cabbage is finely chopped;
• pour oil into a deep pan, fry carrots and onion slices;
• add mushrooms and cabbage;
• after 32 minutes of simmering, add spices and vinegar and continue to simmer for another 43 minutes;
• then all that remains is to distribute the salad among the containers.

With cucumbers

For a winter salad you will need the following products:

• cabbage - 1.8 kg;
• cucumbers, onions, carrots - 950 g each;
• vinegar - 245 ml;
• sunflower oil - 165 ml;
• salt and sugar - 110 g each.

Preparing canned food is quick and easy:

• the onions are cut into half rings, the carrots are grated, the head of cabbage is chopped into small strips, the cucumbers are cut into rings;
• All vegetables are mixed in a large container, spices and vegetable oil are added and boiled;
• after 6 minutes of cooking the salad, add vinegar;
• The finished snack is placed in a container.

With eggplants under iron lids

To make a dish according to this recipe, you will need a list of the following products:

• blue and heads of cabbage - 1.3 kg each;
• carrots - 320 g;
• garlic - 56 g;
• hot pepper;
• peppercorns;
• salt - 46 g;
• vinegar - 135 ml.

It’s easy to spin a snack by following the sequence of all actions:

• Eggplants are boiled in water for 6 minutes after boiling;
• the heads of cabbage are chopped into thin strips, the carrots are grated and mixed in a large container;
• the garlic is crushed with a garlic press, and the hot pepper is cut into small pieces and added to the vegetable mixture;
• boiled eggplants are cut into pieces and added to the vegetable mixture;
• add vinegar and salt;
• All that remains is to send the salad into containers and close with iron lids.

How and for how long is the finished product stored?

The duration of storage of cabbage preparations depends on the location and compliance with the appropriate conditions:

• In a cool room (refrigerator or cellar) the shelf life is from 3-9 months.
• In a room where the air temperature is +7-+9 degrees, storage time is reduced to one month.

The quality of the container also affects the shelf life. It is first washed with hot water with the addition of soap or soda, and then sterilized.