TOP 6 recipes for pickled cabbage with Aspirin for the winter

In the fall, housewives are faced with the acute question of providing their family with vitamins during the winter. To preserve the beneficial properties of vegetables, various preservation methods are used. And pickling cabbage with the usual Aspirin is a proven, simple, but effective and tasty way to prepare it for the winter. In addition to its high taste, it has a long shelf life thanks to the addition of these safe tablets.

Advantages of using acetylsalicylic acid in preservation

Acetylsalicylic acid (or Aspirin) is a medicine that has an anti-inflammatory, antipyretic effect for humans and oxidizing, preservative properties for vegetables. These features of the drug began to be widely used for canning back in the distant Soviet years. At that time, artificial preservatives were not yet widely used, and vinegar was a scarce product.

The recipe is completely safe for the human body, and the cabbage itself does not spoil for a long time, becomes crispy, and retains its color, aroma and taste. In addition, Aspirin helps it marinate faster, allowing you to store the preparations even in warm home pantries - they will not become moldy or ferment.

Which cabbage is suitable

Fresh, not spoiled or rotten cabbage is suitable for this recipe. The heads of cabbage should be dense, strong, with juicy, not crushed leaves, without obvious pest damage.

Both regular white cabbage and Beijing cabbage, cauliflower and salad cabbage are suitable for pickling.

White cabbage

The most familiar and proven type of cabbage for pickling for the winter. To do this, it is both chopped and grated; onions, garlic, and carrots are added from other vegetables. Choose mid-late or late varieties that have a much longer shelf life than early ones.

Beijing

It has a more palatable, delicate structure than white cabbage, and pickles much faster. It is prepared both cut into strips and large pieces. One of the most popular and widespread recipes is “Korean-style cabbage.”

For pickling, choose elastic, strong, juicy green heads of cabbage.

Colored

Marinated, crispy Chinese cabbage is used to prepare savory salads, as a side dish for many dishes (especially meat) and is a nutritious, original snack. For cooking, choose strong, dense heads of cabbage that have not begun to bloom, without traces of pests and rot.

Salad

It is similar to regular fermented one, but much tastier, more juicy and crunchy. It is prepared from shredded white cabbage with the addition of carrots, garlic, onions and vegetable oil. Nowadays, the use of leafy cabbage (salad cabbage) is becoming more and more popular, for example, like leafy pak choy or curly cabbage - kale, grunkol.

Recipes for cooking cabbage with Aspirin for the winter

They differ only in the number of ingredients and method of preparation. But the recipes will not cause any difficulty for housewives, and the addition of Aspirin will help preserve the food for a long time.

Hot way

This option involves pouring hot brine over fresh, shredded cabbage. Before cooking, it is inspected, separating spoiled, crumpled and rotten leaves.

For preparation take:

• carrots (large) – 3 pieces:
• cabbage (medium) – 2 forks;
• sugar – 4 tablespoons (heaped);
• salt (coarse) – 3 tablespoons;
• bay leaf – 3-4 pieces;
• black pepper (peas) – 7-10 pieces;
• Aspirin (tablets) – 3 pieces;
• cloves 2-3 buds;
• water – 1 liter;
• vinegar - optional.

Cooking technology:

1. First, chop the vegetables, then pour them into a tall bowl and mix thoroughly to evenly distribute the layers. Moreover, you can either chop the vegetables or use a grater.
2. At the bottom of each sterilized jar, pour a third of a tablespoon of sugar, table salt, peppercorns, put bay leaves and add half a crushed Aspirin tablet. Then the jars are filled halfway with the cabbage-carrot mixture.
3. Now add another third of a tablespoon of sugar, salt, the second crushed half of Aspirin and again fill it up to the shoulders with the vegetable mixture.
4. Then pour water into the pan, add salt and sugar and put it on the fire. Bring to a boil, cook until the ingredients dissolve.
5. Cloves are placed on top of the jars and filled with hot brine, and the containers are sealed with plastic lids and placed in a warm place for 10 hours.
6. Afterwards, several deep punctures are made with a wooden skewer in the vegetable mass. Then leave for another 10-12 hours. If desired, you can add a spoonful of vinegar.
7. Now the jars are tightly sealed with lids and stored in a cool place.

Cold way

It differs, first of all, in the temperature of the brine itself, which is poured into the vegetable mixture. But the ingredients and their quantities remain the same as for the hot method.

Cooking technology:

1. Water is poured into a saucepan, put on fire, add vinegar (optional), Aspirin (2-3 tablets per 3-liter jar), clove buds and let it boil.
2. Then remove from the stove and allow to cool to room temperature.
3. Grate the vegetables on a coarse grater, mix thoroughly, but do not crush.
4. Then the mixture is distributed into sterilized jars, filled to the top with brine, sealed with lids and placed for permanent storage in a cool place.

Sauerkraut with Aspirin for the winter

You can make delicious fermented cabbage with the addition of acetylsalicylic acid using the following recipe.At the end of cooking, the jars with the vegetable mixture are filled with hot brine.

Ingredients:

• cabbage - 1 large head;
• carrots (large) – 1 piece;
• salt – 3 tablespoons;
• sugar – 3 tablespoons;
• bay leaf – 4-5 pieces;
• black pepper – 10 peas;
• cloves - 10 buds;
• Aspirin – 3 whole tablets.

Aspirin Jar Recipes

It is convenient to prepare it directly in jars, sprinkling the vegetable mixture with crushed Aspirin, salt and sugar 2-3 times. When filling the container, the chopped vegetables are compacted well. Place bay leaf, aromatic pepper and cloves on the bottom of the jar, and pour brine on top. Then the jar is sealed with a lid, turned over and allowed to cool, and then put away for permanent storage.

To do this, use the following ingredients (the recipe is designed for a 3-liter bottle):

• white cabbage - 2 heads (as much as will fit in the jar);
• large carrots – 2 pieces;
• medium bay leaf - 3 pieces;
• Aspirin – 3-4 whole tablets;
• cloves – 2-3 buds;
• black pepper – 5-7 peas;
• 3 tablespoons each of salt and granulated sugar.

Marinated with spices

For this tasty, spicy, beautiful and aromatic preparation, both white cabbage and red cabbage, which looks impressive when rolled up, are suitable. The shredded cabbage is transferred to a saucepan, poured with a liter of cold water with dissolved salt, stirred and left for 12 hours.

Then they let the juice drain, pouring it into a colander, and then cook the spicy brine on the stove. The cabbage itself is poured into jars, filled with spicy brine and tightly closed with lids. Used for filling pies, pies, as a nutritious side dish, a separate dish or an excellent snack for alcoholic drinks.

Ingredients:

• white cabbage – 1/2 head;
• anise - 6-7 seeds;
• hot pepper – 1-2 pods;
• ground ginger – 1 teaspoon;
• fennel seeds - 1/2 teaspoon;
• mustard seeds – 1 teaspoon;
• Aspirin – 1 tablet.

Option with carrots

It is tasty and healthy to pickle cabbage for the winter along with carrots. This preparation can be stored for a long time and will be an excellent side dish for many dishes, a hearty snack or a filling for dumplings and pies. Moreover, the workpiece can either be rolled up or simply sealed with a plastic lid. But in the second case, the shelf life will be significantly shorter.

For preparation you will need:

• cabbage – 2.5 kilograms;
• carrots – 150 grams;
• sugar – 60 grams;
• salt – 60 grams;
• Aspirin – 3 whole tablets;
• pepper (black) – 8-12 peas;
• bay leaf – 4-5 pieces.

Storage rules and periods

The ideal place for storing such preparations is cold basements and cellars that do not freeze in winter, with a temperature of +2...+3 degrees Celsius. At higher temperatures, cabbage gains acid every day. Under the right conditions, such preparation does not lose its taste for up to several months.

For longer storage, cabbage is rolled up in glass jars. Then storage in a regular home pantry is possible, and the shelf life increases from six months to 1 year. An important condition is that the banks must be in the dark.