TOP 18 recipes for preparing pickled cabbage for the winter at home

One of the popular ways to make your winter diet varied and balanced is pickling. Cabbage marinated for the winter is a successful dish that preserves the entire range of vitamins and microelements contained in a fresh product. This method is practically not associated with heat treatment, and a large number of recipes and a variety of ingredients can satisfy the most demanding taste.

Subtleties of pickling cabbage for the winter

Marination is a whole section of cooking. Canned cabbage with vinegar is a good appetizer, suitable as a side dish for meat and fish dishes, and can serve as a component of cabbage soup and as a filling for pies.

But in order for the dishes to turn out piquant and moderately spicy, you need to adhere to several rules:

1. Marinating should only be done at room temperature.
2. Young cabbage should not be pickled. You need to take mid-season and late varieties with juicy, fleshy leaves.
3. It is very important to follow the recipe and maintain the required proportions of ingredients.
4. Only coarse rock salt should be used for marinating.
5. During the pickling process, the cabbage must be pierced from time to time with a fork or other sharp object to allow fermentation gases to escape.

Knowing these simple rules, you can safely start canning.

Selection and preparation of the main ingredient

Traditionally, white cabbage is most often used for preservation. Less often they pay attention to red cabbage, Brussels sprouts, Peking sprouts, and cauliflower. The quality of pickling depends on the variety and appearance of the vegetable. Dense heads of cabbage with fleshy, sweet leaves, snow-white when cut, are good.

Late autumn varieties are more suitable than others: Belorusskaya, Gribovskaya, Yubileynaya, Saburovka, Kashirskaya, Dobrovodskaya.

Heads of cabbage with cracks, spots, or frostbitten loose leaves are not suitable.The ideal weight of a pickling fork is from 0.7 to 1.0 kilograms.

Before starting work, wash the cabbage thoroughly, dry it, remove the top dried leaves, and cut out the stalk. Then the head of cabbage is cut into plates, chopped finely or coarsely (depending on the recipe). If the recipe contains carrots, then take 2-3 pieces per head.

How to prepare containers

Pickling is most often carried out in glass jars. They are thoroughly washed with soap and steamed.

It is important that the jars are intact, without cracks or chips, and that the lids fit tightly, ensuring complete sealing.

To prepare vegetables and marinade, use enamel, not aluminum, dishes.

The best recipes for pickling cabbage

There are many recipes for pickling cabbage. Here are some of them.

Classic method in 3 liter jars

For a three-liter jar take one medium head of cabbage, carrots, 3 cloves of garlic. For the marinade: for 3 liters of water – vinegar essence (one teaspoon), sugar (1 tablespoon), salt (2 tablespoons), bay leaf, pepper. Prepare vegetables: cabbage is cut into strips, carrots are grated or chopped. Then proceed like this:

• spices and garlic are placed at the bottom of a sterilized jar;
• chopped vegetables are placed in dense layers;
• bulk ingredients are added on top;
• pour boiling water and add vinegar.

The jars are hermetically sealed.

Cauliflower without sterilization

For quick cooking with vinegar, strong, healthy heads of cabbage (inflorescences) are suitable. A three-liter cylinder fits a large head of cabbage, disassembled into branches. The dish is prepared for quick consumption, so the container is not sterilized. The work progress is as follows:

• for the marinade: put spices in a liter of water, add salt (2 tablespoons), add sugar (3 tablespoons);
• simmer over low heat for 4-5 minutes;
• fill the jars with hot marinade and add vinegar;
• cover and turn over to cool.

The first tasting takes place within a week.

In hot brine

Cabbage prepared this way is very tasty. Proceed as follows:

1. The cabbage is cut into strips and mashed until the cabbage juice is released.
2. They make a brine. The main ingredients are sugar, salt, half a glass of table vinegar (9%) and sunflower oil.
3. All ingredients are mixed, boiled, and combined with the vegetable.
4. Shake the container to ensure even marinating.

After 2 hours the appetizer is ready.

German cabbage salad

For a savory German appetizer, marinate cabbage with bell pepper and spices.

1. They chop a large head of cabbage (weighing up to one and a half kilograms).
2. Cut the sweet pepper into slices and the onion into cubes.
3. Combine all vegetables in a large bowl and grind thoroughly.
4. Prepare the filling: in a small saucepan combine half a glass of vinegar and vegetable oil, 70 grams of sugar and salt (a tablespoon).
5. Combine ingredients.
6. Mix thoroughly again.

The appetizer is infused for 24 hours, after which it is ready to eat.

Sweet cabbage

Children love sweet, crunchy cabbage. It is prepared like this:

1. A large fork (2 kilograms) is washed, chopped, and placed in a deep bowl.
2. Add two grated carrots and chopped garlic (5 cloves).
3. Make a sweet marinade (for a glass of sugar - 2 tablespoons of salt, half a glass of vegetable oil, vinegar essence), combine with vegetables.
4. Mash the ingredients with a masher and then with your hands.
5. Cover and put under pressure for three days.

The dish is ready.

With tomatoes

The dish has an unusual taste and bright color. The work progress is as follows:

1. A medium head of cabbage will do the job.It is cut and placed in jars, placed with medium-sized tomatoes, and spices are added.
2. When the jar is full, make the marinade.
3. Fill the jars and roll them under iron lids.
4. The jars are turned over and wrapped, waiting to cool.

Preservation is stored in a dark, cool place.

With bell pepper

The essence of the recipe is as follows:

1. A large two-kilogram fork is being chopped; pepper, carrots, fresh cucumber are cut into strips and mixed.
2. Make a regular marinade, combine it with vegetables, cover with a lid, and wait for it to cool.

This salad can be stored in the refrigerator all winter at home.

With beets

This recipe is called Gurian cabbage. Vegetables are prepared as follows:

1. Take a large fork (weighing about 2 kilograms) and cut it into large squares.
2. Cut one beet and one carrot into large slices (up to 0.5 centimeters wide), chop 8 cloves of garlic into thin slices and chop the pepper.
3. Everything is placed in layers in a deep container.

The next step is to make a marinade based on apple cider vinegar and pour over the cabbage, then leave for several days.

With ginger

This is a very original recipe for a healthy salad. Prepare like this:

1. Vegetables, namely: 2 kilograms of cabbage, 1 medium pepper, 1 carrot, 5 cloves of garlic, cut into slices.
2. Ginger root weighing up to 70 grams is peeled and thinly sliced
   and mix.
3. Make a marinade according to the classic recipe based on apple cider vinegar (150 grams), add it to the vegetables and place the weight on top.
4. Wait for complete cooling and store in a cool place.

A day later the dish is ready.

With carrots and garlic

The recipe is convenient because the cabbage is chopped very large without removing the stalk.

1. An average head of cabbage weighing up to 1 kilogram is cut into plates and boiled for 10 minutes.
2. Chop 2 carrots and one bell pepper, squeeze out a few cloves of garlic.
3. Dissolve sugar and salt in one and a half liters of boiling water, add 6 peppercorns.
4. Add apple cider vinegar (150 grams), as well as the remaining ingredients.
5. Combine with cabbage and place under pressure for better marinating.

After a day, the salad is ready for consumption.

With vegetables and apples

This vitamin-rich snack will successfully diversify your diet in winter and become a real table decoration.

It is prepared simply:

1. Cabbage weighing up to 2 kilograms is finely chopped, 3 apples and 3 carrots are peeled and finely chopped.
2. A marinade is made, which is combined with vegetables, mixed, and packaged in jars.
3. The container is hermetically sealed.

Sealings are stored in a cold place - a refrigerator or cellar.

In Georgian

A simple recipe for a tasty, moderately spicy snack.

1. Cabbage is cut into small pieces, leaving the stalk, beets - in thin slices.
2. Chop the cloves from two heads of garlic and hot pepper finely.
3. Make a filling (2 liters of water per 3 tablespoons of salt), cool.
4. Vegetables are sprinkled with spices and marinated.

The marinating process lasts 3 days.

Bulgarian with aspirin

Acetylsalicylic acid is a good preservative.

1. Take a head of cabbage about 2 kilograms. Wash and finely chop.
2. Add grated root vegetables.
3. Vegetables are ground and placed in sterilized containers.
4. Make a filling (sugar, salt, vegetable oil, vinegar 9%), cool.

Before rolling up the jars, put 2 Aspirin tablets in each.

Cabbage with pumpkin in marinade

The recipe is given for a medium fork.

1. Prepare the main ingredient, take a kilogram of pumpkin and 1 beet.
2. Shred the cabbage, cut the pumpkin and beets, chop two cloves of garlic, and mix thoroughly.
3. Prepare the marinade, combine with vegetables, mix, and put in the cold.

The dish is ready.

Salad with horseradish and bell pepper

The dish is quite spicy, there is nothing complicated in its preparation.

1. Wash and finely chop a medium head of cabbage.
2. Chop carrots and peppers and mix everything.
3. Horseradish root is peeled and rubbed. Chop a few cloves of garlic.
4. Fill a container with vegetables and add marinade.
5. Mix, lightly tamping.

Put away in the cold. It is advisable to use it within a month.

Recipe with eggplants

For 1 kilogram of cabbage take 1 kilogram of eggplant and three medium carrots.

1. First, prepare the eggplants. They are boiled for 5 minutes and cooled.
2. Chopped garlic (8-10 cloves) is also added there.
3. Cabbage and carrots are chopped, cooled eggplant slices are placed on them, salt and vinegar are added.
4. Place the salad in sterilized jars and seal tightly.

Bon appetit!

In tomato

The recipe is given for a kilogram of cabbage.

1. Thick tomato juice (1 liter) or chopped tomatoes are salted and put on fire, boiled for 5 minutes.
2. Add chopped cabbage and boil everything together again.
3. Cabbage in tomato and spices are placed in sterilized cylinders.

After sealing, turn over and cover with a blanket until cool.

With citric acid

In all recipes, acetic acid can be replaced with citric acid, but this must be done correctly.

1. A solution similar to vinegar essence (70%) can be obtained by diluting 1 tablespoon of citric acid powder in 2 tablespoons of boiled water.
2. An analogue of nine percent table vinegar is obtained by diluting 1 tablespoon of citric acid powder in 14 tablespoons of water.

Then follow the recipe.

How and for how long are the blanks stored?

The shelf life of pickled cabbage may vary. It depends on the conditions under which the cabbage was pickled and how it is stored.

1. If the cabbage was packaged in sterilized jars with hermetically sealed lids, then its shelf life is the longest and can last a year or more.
2. If the vegetable is preserved in a large container or in glass jars without sterilization, then the shelf life will not exceed two months. But at low temperatures it can be longer.
3. When frozen, cabbage can be stored throughout the winter.

Pickled cabbage is tasty and healthy. Any housewife can study the technology of its preparation. Having mastered the basic subtleties, you can safely experiment with ingredients.