12 Best Instant Pickled Cabbage Recipes

Unlike heat-loving tomatoes and eggplants, cabbage feels comfortable in temperate and northern latitudes. It is planted in every dacha and garden. The heads of winter varieties are stored for a long time, salted and fermented in a barrel, and used for quick preparation of pickled cabbage with vegetables or mushrooms. Each ingredient adds its own flavor, adding sweetness or spiciness.

Features of quick pickling cabbage

The products take several days to ferment, although the brine can be made in 5 minutes. It will take much less time to prepare pickled greens or cabbage. In 12 hours, the tough leaves turn into a tender and appetizing snack, which contains a lot of useful components.

Vegetables are fermented using the acid they produce. Cabbage is pickled in a sauce that always contains vinegar. Depending on the recipe and the additional ingredients used, the heads are marinated for 2 hours, but more often overnight, and sometimes it takes two days.

Selection and preparation of vegetables

To ensure that the cabbage does not soften, but turns out crispy, late and medium varieties are used for pickling, pickling, and preserving with vinegar.

Unripe heads of cabbage are a little bitter; the leaves of ripe heads turn white and dry out at the ends.

To prepare the marinade, do not use iodized salt, which softens the cabbage. Before shredding, the withered upper leaves are removed, the stalk is removed, and the head of cabbage is cut into several pieces.

The marinade is prepared from clean water and spices, poured into jars, and vinegar is added to each jar. For appetizers closed for the winter, young cabbage is used.

How to properly prepare containers

The glass container in which pickled vegetables are rolled is washed with soda, rinsed, and after drying, sterilized in one of the following ways:

• in the oven;
• in a microwave oven;
• in a basin or pan;
• in a steamer.

Jars with a volume of 0.5 or 1 liter are heated for 10 minutes, in the microwave - 3 or 5. Three-liter containers need to be sterilized for half an hour, tin lids are disinfected in boiling water.

Ways to quickly cook cabbage

The heads of late and middle varieties are preserved, combined with other plant products, and different seasonings are used.

Classic recipe for quick-cooking pickled cabbage - “Finger-licking good”

The crispy vegetable snack retains maximum nutrients. A small head is chopped, the carrots are grated, and the pepper is cut into strips. The ingredients are transferred to a bowl and combined with peas and garlic.

Pour sugar into salted water, add oil and ¼ cup of vinegar, and boil for a couple of minutes. The boiling mixture is poured over the vegetables, covered with a saucer, and pressure is placed.

Pickled early cabbage is not left for the winter. It is quickly salted, it turns out very tasty, it is used instantly, but is not stored for a long time.

Juicy and crispy cabbage in a 3-liter jar under hot marinade

Women often preserve fruits and vegetables in large containers so as not to bother themselves with washing and sterilizing the jars. The head of cabbage is peeled from the top leaves, cut with a knife or shredded, and 1 or 2 carrots are chopped. In addition to vegetables, you will need:

• vinegar - ½ cup;
• sugar - 100 g;
• salt - 1 l.

The leaves of the head are transferred to a bowl and combined with carrots. Chopped vegetables are sent into containers, compacted well.

Make a marinade from 6 glasses of water and spices. The salted liquid is sent to the fire and boiled for half a minute. Fill the container with cabbage with brine and vinegar, twist it, and leave to marinate until the next morning.

Quick recipe in 2 hours

A beautiful and aromatic salad can be sealed in jars for the winter by chopping a kilogram of juicy white cabbage.Fresh or frozen peppers are freed from grains, cut into strips, and 1 carrot is chopped using a coarse grater.

All components are mixed and placed in a glass container, filled to the top with boiling marinade, covered and left in the kitchen. To prepare the brine, combine 0.5 liters of water:

• with ½ cup sugar;
• spoon of salt;
• oil and vinegar.

Yellow and red peppers stand out against the leaves and add sweetness. The vegetables are marinated for only 2 hours.

Korean cabbage in large pieces

You don’t have to spend a lot of time preparing a fragrant salad, which is given an amazing pink hue by just one beetroot and hot pepper gives it its spiciness.

To please your family with Korean cabbage:

1. A small head of cabbage is divided into 8 parts, each of them is cut in half and chopped into 4 more pieces.
2. The beets are grated on a grater in the form of large strips.
3. The garlic is freed from the husk, the cloves are turned into cubes with a knife.
4. Chopped vegetables are sent into a 3-liter jar in layers and seasoned with hot pepper.
5. The water is salted, oil is added, and it is boiled with sugar and bay leaf.
6. Fill a container with sliced ​​vegetables with boiling marinade, season with vinegar, and cover with a plate with pressure for a day.

The cabbage should steep for another 2 days. During this time, it will absorb acid and sugar and become spicy. To fill the salad you will need:

• one and a half liters of water;
• a glass of oil;
• salt.

Season the appetizer with hot pepper. No other spices are used.

Variation with carrots, vinegar and vegetable oil

To prepare the salad, remove excess greens from the head of cabbage. The garlic is cut into slices, the carrots are chopped using a grater. To release liquid from the vegetables, add 2 tablespoons of salt and mix thoroughly.

Add sugar to a liter of water and cook the marinade, adding pepper, oil and vinegar. Fill the container with cabbage with liquid. Place a weight on top and soak the vegetables in the filling for at least 12 hours. To prepare the fragrant snack, use:

• garlic;
• pepper - 15–20 peas;
• 150 ml oil;
• 8 spoons of sugar;
• carrots - 4 pcs.

The marinated preparation is stored indoors at 2–5 °C. Serve salad with hot dishes.

Spicy cauliflower with garlic, dill and pepper

In winter, both fresh and pickled vegetables are eaten with pleasure; canned tomatoes, cucumbers, and eggplants quickly go out of stock. For variety, women pickle not only white cabbage, but also cauliflower.

To make the salad aromatic and appetizing, add seasoning in the form of:

• bay leaves;
• parsley and dill;
• chili pepper.

The disassembled cabbage inflorescences are dipped into a pan of boiling water for half a minute and collected in a colander. Spices are poured into 3 liters of water, 3 liters. rock salt and make a marinade.

Leaves, herbs, peppers, 4-5 cloves of garlic and carrots cut into 2 parts are placed in a glass jar. Add cauliflower, then seasoning again, pour hot marinade up to the neck, and leave it in the kitchen for a couple of days.

With beets in Georgian style without vinegar and oil

This aromatic appetizer for spicy meat dishes is made in Transcaucasia. A lot of allspice is used to prepare it. The main ingredient is cabbage:

1. Two dense and hard heads of cabbage are freed from excess greenery and divided into 8 parts.
2. Each piece is thrown into salted boiling water, kept in it for a maximum of 3 minutes and removed onto a wire rack or colander.
3. The fragrant powder is placed in water, greens and leaves are added and the filling is boiled.
4. The beets are chopped into slices, the hot pepper is divided into 4 parts.
5. Vegetables are placed in layers at the bottom of a large jar, alternating with pieces of cabbage.

The container is filled with brine, covered with gauze and placed in a bowl. To prepare the salad, you do not use vinegar, but you will need:

• a pinch of pepper;
• a bunch of parsley and celery;
• beets - 3 or 4 pcs.;
• 60 g salt;
• garlic.

A jar of vegetable preparation is left in the kitchen. They try it after 4 days and consume it with sunflower oil.

Pickled Chinese cabbage in pieces per day

To diversify the menu with healthy plant products, you do not need special knowledge and skills, you do not spend a lot of time or a large number of ingredients. A kilogram of Chinese cabbage is washed under the tap, divided in half, and cut into pieces. Onions are turned into rings, carrots into strips, garlic into slices.

Spices are poured into the water and the marinade is boiled. Vinegar is added to the boiling liquid, sunflower oil is poured in, a container with vegetables is filled with brine, and covered with a saucer. The “daily” snack is served with mashed potatoes; in addition to cabbage, only a few ingredients are taken to prepare it:

• 2 onions;
• 2 carrots;
• ½ head of garlic.

To fill, you will need 100–120 ml of vinegar, 70 ml of oil, 4 cups of water. You can store the salad for 10 days in the refrigerator or put it in jars.

Spicy with ginger

Not everyone is recommended to eat spicy snacks, but a vegetable salad prepared according to this recipe does not irritate the mucous membranes, is rich in vitamins, and strengthens the immune system. To pickle a head of cabbage you will need:

• 60–70 g ginger root;
• half garlic;
• pepper - 1 pc.;
• 1 carrot.

It is not table vinegar that is poured into the marinade, but apple cider vinegar. Preparation consists of several steps:

1. Cut the cabbage into pieces, peel the pepper into strips, squeeze out the garlic.
2. Chop carrots.
3. The vegetables are thoroughly mixed and placed in a bowl, and slices of ginger root are added.
4. Pour 2 tablespoons of salt, 5 sugar into the boiling liquid, boil and pour 150 ml of apple cider vinegar.
5. Fill a container with cabbage with the marinade and press to release the juice.

The cooled vegetable snack is sent to the refrigerator. If you do everything correctly, the delicate and piquant salad will not spoil for a whole month.

With bell pepper

You can marinate white cabbage with exotic seasonings, mushrooms, and fruits, but most often women cover it for the winter with vegetables. If you use 1 tight head, you will need 500 g of carrots, which are chopped into strips. The seeds are extracted from half a kilogram of pepper and the fruits are cut into strips. Remove the top leaves from the cabbage and chop the head with a knife. Several onions are peeled and chopped into rings. To prepare the marinade, add to the water:

• 1 spoon each of sugar and salt;
• Bay leaf;
• peppercorns - 5 pcs.;
• sunflower oil - 1/2 cup.

When the liquid boils, pour 70–80 ml of vinegar. The vegetable mixture is placed in jars and seasoned with marinade. Sterilize the container for a quarter of an hour.

With apples and cranberries

A sweet and aromatic snack with sourness is obtained if berries and fruits are used instead of pepper. It cooks quickly. You need to chop a head of cabbage, chop 1-2 carrots, finely chop 4 Antonovka apples, mix with a glass of fresh or frozen cranberries. All ingredients must be poured with marinade made from sugar, salt and vinegar. After a day, the appetizer will infuse and can be served.

With vegetables and apples

Sauerkraut can be combined with various dishes, but since there is no place to store it in this form in the apartment, choose a dense head of cabbage, chop it into strips and marinate with grated carrots and apples, cut into thin slices. Place all the ingredients in a bowl, add a glass of sugar, add 2 tablespoons of salt, allspice and peas.

After a few hours, the mass that has released the juice is filled into sterile jars and filled with marinade prepared from 1.5 liters of water and 200 ml of vinegar. Sterilize containers for 20–25 minutes. For 1 head of cabbage take 5 apples, 2 carrots.

Storage rules and expiration date

Cabbage, rolled with vinegar for the winter, does not spoil until spring. From an open jar in the refrigerator, the snack should be consumed within a week, as it begins to darken. Instant assorted items are stored for only a month without sterilization.