Early cabbage is an unusually healthy product that contains large amounts of calcium, potassium, phosphorus, vitamins C and P. Preserving this vegetable will help preserve the entire rich vitamin reserve and provide a crispy preparation. Recipes for pickled early cabbage in jars for the winter will help you prepare a delicious appetizer for a holiday or dinner table.
Is it possible to pickle early cabbage?
Early ripening cabbage, which is distinguished by its high density, is better suited for preservation. This variety is better preserved when salted and tolerates long-term storage. However, early cabbage, with thinner but more tender leaves, is also suitable for pickling.
Preparing containers and vegetables
All ingredients are thoroughly washed and inspected for damage. Upon inspection, all damaged, rotten and dried leaves must be removed, as they cannot be pickled. Before preservation, glass containers must be thoroughly sterilized - in a microwave, oven or pan of boiling water.
How to pickle early cabbage for the winter?
You can pickle cabbage for the winter in different ways - the crispy appetizer is prepared with the addition of beets, tomatoes or bell peppers.
Traditional recipe
Marinating in the classic way contains a minimum set of products. What do you need:
- cabbage - medium head;
- salt – 2 large spoons;
- refined sugar – 2 large spoons;
- butter - a large spoon.
How to cook: chop cabbage and carrots, place the ingredients in a container. Prepare the brine: bring water to a boil with the addition of refined sugar and salt, then pour in two small spoons of vinegar essence and oil. Boil for seven minutes. Pour the mixture into the components in containers, leave for three days and hide.
Quick cooking method
You can enjoy pickled vegetables using this method on the same day. First, chop a medium head of cabbage and chop two carrots. Next, prepare the filling: to do this, pour two large spoons of salt into a glass, add sugar and then add vinegar (100 grams) and oil (200 grams).Pour over the vegetables and leave in a cool room for five hours.
Young cabbage in tasty pieces
Pickling in pieces is the best way for young cabbage. A head of cabbage weighing three kilograms needs to be divided into parts. Peppercorns and bay leaves are placed at the bottom of the container. Next, prepare the filling: boil a liter of water with a glass of granulated sugar and three large spoons of salt, then add ½ cup of vinegar. Pour in the ingredients and then close the containers.
Spicy snack
This recipe will really appeal to lovers of spicy preparations. To preserve the spicy snack, you need to chop cabbage, garlic, capsicum and grate carrots. Then a filling of sugar and salt is prepared. After boiling, add vinegar essence and oil. Fill the container with filling, place a load on top for a day, and then roll it up later.
Curry option
Spices will complement the taste of the appetizing preparation. A medium head of cabbage needs to be cut into small slices and placed in containers. Add a spoonful of sugar and three large spoons of salt. Next, add two dessert spoons of curry seasoning. Place a weight so that the juice appears. After an hour, add 50 grams of vinegar and oil. Close and put in a cold room.
With beets
For rich color and taste, beets are added. The main ingredient weighing 2 kilograms is cut into slices, and the beets and carrots are chopped. Next, prepare the marinade from a glass of granulated sugar and two large spoons of salt, as well as vinegar and oil. The hot liquid is poured into a container with vegetables. A day later, the jars are hidden in the cellar.
With tomatoes
For this recipe, choose tomatoes with thick skin. First, several heads of cabbage are chopped, and 5 kilograms of tomatoes are thoroughly washed. The ingredients are laid out in containers, and fresh herbs are placed on top.Then boiling brine is poured into the ingredients and a spoonful of vinegar essence is added to each container. All that remains is to close and hide.
With pepper
The pepper is the perfect complement to a crispy snack. What do you need:
- cabbage - head of cabbage;
- pepper – 6 pieces;
- granulated sugar – 100 grams;
- salt – 2 large spoons;
- vinegar - 100 milliliters;
- scented oil – 60 grams.
Chop the vegetables in a convenient way and place them in containers. Then you need to prepare the brine: boil water, add salt and sugar. As soon as the liquid boils, add vinegar and oil. Next, you need to pour boiling brine over the food and let it brew for two hours. Afterwards you need to pasteurize, roll up and hide in the cellar.
How to properly store the finished product?
Preservation, prepared according to all the rules, can be stored all winter, since the recipe requires the addition of natural ingredients. After screwing, sterile containers will need to be stored in a cool place: cellar, refrigerator or basement.
It is better not to place jars on the floor to prevent mold from forming.
