Step by step recipe pickled early cabbage for the winter with photo.
- National cuisine: home kitchen
- Type of dish: Preparations, Marinating
- Recipe difficulty: Simple recipe
- Preparation time: 7 minutes
- Cooking time: 19:00
- Number of servings: 6 servings
- Calorie Amount: 119 kilocalories
Fast, tasty and very juicy - that’s what can be said about this pickled early cabbage for the winter. I share with you simple recipe and I hope you like it!
This simple recipe for pickled early cabbage for the winter will take you a maximum of half an hour of time, but it turns out to be a decent jar (I got 700 grams). I usually add cabbage to salads, cabbage soup and other dishes, so two or three of these jars are enough for me for the winter. And if you like to eat cabbage in its pure form, just increase the amount of ingredients and make a large supply for the winter!
Number of servings: 6-8
Ingredients for 6 servings
- Young cabbage - 200 grams
- Carrot - 1 piece
- Peppercorns - 4 pieces
- Bay leaf - 1-2 pieces
- Cloves - 2 pieces
- Sugar - 1 tbsp. spoon
- Salt - 1 tbsp. spoon
Step by step
- Finely chop the cabbage and grate the carrots.
- Mix, slightly crushing the cabbage with your hands, and compact it into a prepared sterile jar. Pour boiling water over it, leave for 15 minutes, then pour the water into the pan, bring to a boil and pour in the cabbage again.
- After another 15 minutes, pour the water into the pan again and bring to a boil again. But this time we add salt, sugar, vinegar and spices. Bring to a boil and cover with sterile lids for the winter.
- Ready! Store this cabbage upside down, wrapped in a blanket, until it cools completely. And when it cools down, move the jar to the cellar or pantry until winter. Ready!
The undisputed leader of our preparations is cabbage. Pickled cabbage, for which I have special requirements: it must be crispy, with enough carrots and not spicy (well, if only a little). I also really like adding bell peppers to cabbage, but my husband doesn’t like this at all. Well, since I’m still more omnivorous, I focus more on my husband’s taste and make pickled cabbage for the winter according to a recipe that I’m just about to write about. It's classic, nothing extra - just cabbage and carrots. For myself, sometimes I just add pepper to one or two jars. Try it.
Ingredients:
- cabbage - 4-5 forks, on average 2-3 kg each,
- carrots (large) - 8-10 pcs.,
- seasoning “Mixed peppers” (peas) - several pieces,
- cloves (buds) - several pieces,
- Bay leaf- 1-2 pcs. on the jar
- water - 1 liter,
- salt - 2-3 tablespoons,
- sugar - 1-2 tablespoons,
- vinegar essence (70%) - 4-5 tablespoons
Method for preparing pickled cabbage for the winter
About three years ago, when I just started pickling cabbage myself, the most painful process was chopping the cabbage. God, how I remember the kitchen table littered with cabbage and these huge, terribly sharp kitchen knives with which I cut almost all my fingers. Creepy. But now I do it easier and safer - I use a grater-shredder. I take my largest enamel pan, cut each head of cabbage into smaller pieces and grate the cabbage on this grater directly into the pan.
When I'm finally done with the cabbage, I turn to the carrots. Use the grater attachment and coarsely grate the carrots into the pan.
Having dealt with the carrots too, I sprinkle the vegetables with salt and mix everything well, trying not to mash it too much with my hands.
I leave the vegetables alone for a couple of hours, and in order not to waste time, I sterilize the jars. I prefer to do this steamed: I put a pan on the stove, pour water into it and put a mesh divider (I don’t have a special attachment for the pan, you know, there are those with recesses for jars). I place jars washed with soda on the mesh, neck down, and sterilize them for 30 minutes under steam. For cabbage I use 2-3 liters. Along with the jars, I also sterilize the lids.
I throw a few peas, 2-3 cloves, and a bay leaf into the prepared jars (be careful, they are hot). I tightly fill the jars with cabbage from the saucepan, and add all the ingredients for the marinade and boiled water to the remaining juice (I boil it in a kettle and immediately pour it into the brine). I bring the marinade to a boil, taste it to see if there is enough, and carefully pour it over the cabbage with a ladle and around the edge of the jar. I roll up the finished jars with lids, turn them over and wrap them in a blanket. So they stay with me for a couple of days, then I hide them in the closet - we have the first floor and it’s quite cool there in winter. It stays great until mid-summer.
Today I will introduce you to recipes for pickled cabbage in jars for the winter. The recipes are wonderful, I will say without hesitation, they are proven. So take note and act. Cabbage stored for the winter is an important strategic reserve for every self-respecting housewife. In jars and tubs, pickled, salted, pickled, Korean, with pepper and just salad - there are a great many recipes, the arsenal is almost endless!
Once upon a time, harvesting cabbage was an important undertaking. We bought large quantities of cabbage and carrots and prepared tubs.
We chose a day, usually on the November holidays, washed the table in the kitchen, took knives in our hands and... We cut, ground, compacted it into a tub. We made cabbage using almost the same recipe for the whole winter.
Pickled cabbage in jars for the winter - recipes
Cabbage is a healthy product, it hardly needs confirmation. If I now say that this is an incredibly tasty snack, you will nod your head in unison. I constantly marinate cabbage, in addition, now there are so many recipes that I want to try them, and the work of the preparers has become easier. That’s why I make a little bit, in jars, different things. Today I want to introduce you to some proven recipes.
Quick cabbage for the winter Provencal
Quick - the most favorite preparation of cabbage snacks. The preparation turns out delicious, and the grapes are something! I eat it first.
One day I decided to cheat and put more grapes in the jar. Well, what can I say... When it ended, I suddenly lost interest in cabbage. Don't repeat my mistake.
Take:
- Cabbage - 1 kg.
- Grapes - 0.5 kg.
- Carrots - 2 medium pieces.
- Apples - 300 gr.
- Vegetable oil - 100 gr.
- Vinegar 5% - 100 gr.
- Salt -25 gr.
- Sugar - 70 gr.
- Water - 1 liter.
- Bay leaf, mint, cinnamon, black peppercorns. - taste.
How to cook:
- Chop the cabbage and grate the carrots on a coarse grater. Add sliced apples and grapes (disassemble into small branches).
- Mix and place in a jar. Try to place tightly, but carefully, without damaging the grapes.
- Let's make the brine: put salt, sugar, and other spices into boiling water and bring to a boil. When the brine has cooled, pour in the oil and vinegar.
- Pour into a jar, keep at room temperature day, and then a day in the cold.
Pickled cabbage - recipe with pepper
My daughter and I call this quick pickled appetizer “Winter.” And we try to ensure that the jar is always in stock.
You will need:
- Cabbage – 3 kg.
- Sweet bell pepper- half a kilogram.
- Onions – 2 pieces.
- Carrots – 1 kg.
- Vegetable oil – 400 ml.
- Vinegar 9% - ¾ cup.
- Sugar - floor. glasses.
- Salt – 1 tablespoon.
Preparation:
- Shred the cabbage or cut into large pieces. Cut the carrots into slices onion- rings, Bell pepper with straws. If you like it spicy, add red hot pepper.
- Place the vegetables in a bowl and mix evenly.
- Make the brine: add salt to the water, add vinegar and sugar, bring to a boil and pour over the cabbage, completely covering with the brine. stir and pour in the oil.
- Place the slightly steeped and cooled cabbage into jars. The snack is ready for the next day.
Interesting video recipe quick cabbage with beets.
How to marinate cabbage with paprika
An excellent preparation recipe, paprika gives the cabbage some interesting zest.
Prepare:
- Cabbage – 900 gr.
- Paprika – 2 pcs.
- Carrots – 2 medium pieces.
- Garlic – 8 – 10 cloves.
For brine:
- Water – 500 ml.
- Black and allspice peas – 4-5 pcs.
- Salt - 2 tbsp. spoons
- Dill seeds - half a teaspoon.
- Bay leaf – 2–3 pcs.
- Vegetable oil – 100 ml.
- Sugar – 1 tbsp. spoon.
- Dill, parsley, basil - to taste.
How to cook:
- Chop the head of cabbage (cut into small pieces). Cut carrots and paprika into pieces.
- Bring the water to a boil, add salt, vegetable oil, sugar, spices and herbs. Stir well to dissolve the spices and turn off the heat.
- Pour the brine over the vegetables, cover with a lid, and place pressure on top. The cabbage is ready after a day.
Cabbage with honey - recipe
To prepare pickled cabbage this recipe take:
- Cabbage - 2.5 kg.
- Carrots - 2 pcs.
- Lavrushka - 2-3 pcs.
- Honey - 2 tbsp. spoons.
- Salt - 2 tablespoons.
- Allspice peas - 4-5 pcs.
- Water.
How to cook:
- Chop the cabbage and grate the carrots on a coarse grater. On the table (on a cutting board), grind the cabbage and carrots so that they release a little juice.
- Place tightly in a three-liter jar, place pepper and bay leaf in the middle of the jar. Use a wooden stick to make a hole in the center of the jar, pour salt and honey into it.
- Boil water, let cool slightly (to about 90*) and pour into a jar, completely covering the cabbage. Cover with a lid.
- Leave for a day at room temperature. Place a deep bowl under the jar, as excess brine will leak out.
- After a day, pierce the cabbage several times to release gases and close again for 2-3 days.
- Pierce the workpiece in last time and store in the cold.
Pickled cabbage for the winter It always sells out with a bang, because who doesn’t like a savory and crispy snack? This is a great accompaniment for mashed potatoes, cereals, meat and fish dishes. And, of course, one cannot fail to mention the benefits of this product, which contains a large amount of fiber. That’s why be sure to prepare a couple of jars according to the recipes that we have provided.
Recipes for pickled cabbage for the winter
Classic with carrots
A very modest set of ingredients will be enough for you to prepare a wonderful snack. To prepare it, cut 2-3 kg of white cabbage into square pieces, a couple of carrots into half rings. Take garlic and red to taste hot peppers, pass them through a garlic press.
Place the vegetables in a jar, interspersed with bay leaves. To prepare the brine, take 2 large tablespoons of salt and half a glass for 1 liter of hot water. granulated sugar, dissolve these components, and then add 2 tablespoons of vegetable oil and vinegar. Pour the brine into a jar, cover with a lid and keep at room temperature for a couple of hours, then put in the refrigerator. In a day you can already enjoy the classic pickled cabbage for the winter in jars.
Pickled cabbage is a favorite Russian appetizer. It goes well with both meat and vegetable dishes, and the benefits of this product are so high that they deserve a separate discussion. This post will be useful both to those housewives who do not know how to pickle cabbage in jars for the winter, and to those who, having extensive experience in preparing, want to try something new.
Pickled cabbage can be used not only as an independent snack; it often acts as a tasty ingredient in salads, and some even use it when preparing borscht. It is very convenient to pickle cabbage in jars and store it in the cellar. But we got carried away, it’s time to introduce you to the recipes.
Cabbage marinated in jars for the winter: a classic recipe
The classic way to pickle cabbage is to combine it with carrots. This is exactly the recipe we want to bring to your attention first.
You will need:
- white cabbage - 1 fork,
- carrots - 1 piece,
- sugar – 1 tablespoon,
- salt – 2 tablespoons,
- water – 1 liter,
- vinegar essence – 1 teaspoon,
- bay leaf - 3 pieces,
- garlic – 3 cloves,
- black pepper – 10 peas.
Cooking method
- Place black peppercorns, bay leaves and peeled garlic on the bottom of a sterilized 3-liter glass jar.
- Remove the top leaves from the cabbage and wash.
- Finely chop the cabbage or cut into small pieces.
- We clean the carrots. Grate on a coarse grater.
- Mix cabbage with carrots.
- Fill the jar with the cabbage-carrot mixture, pressing it down a little.
- Dissolve salt and sugar in water. Place on the fire and cook for 10 minutes.
- Pour boiling brine over the cabbage.
- Add boiling water and pour vinegar. The cabbage should be completely covered with marinade.
- Close the jar with a nylon lid.
- We send the jar to a cold place.
- Before serving, you can add a little onion to the cabbage.
Cabbage marinated in jars, Georgian style
In Georgia, it is customary to marinate cabbage with beets and celery. Another difference between this method and the classic one is that the cabbage is not shredded, but cut into squares.
You will need:
- white cabbage – 3 kilograms,
- beets - 1 medium size,
- carrots – 2 medium sized pieces,
- garlic – 1 head,
- water – 3 liters,
- bay leaf – 5 pieces,
- black pepper – 7-10 peas,
- salt – 8 tablespoons,
- sugar – 1 glass,
- vinegar essence - 50 ml,
- Hot red pepper - to taste.
Cooking method
- The specified amount of ingredients should yield two three-liter jars. Therefore, at the very beginning, we will prepare clean jars and sterilize them.
- Divide the cabbage forks into 4 parts, then cut each one in half lengthwise and cut into squares.
- Peel the carrots and grate them on a coarse grater.
- We clean the beets and grate them on the same grater as the carrots.
- Peel the garlic and chop finely.
- Mix carrots, cabbage and garlic.
- Place in jars in layers, alternating cabbage and vegetable mixture. The top layer is beetroot and carrot.
- Dissolve salt and sugar in water. Add bay leaf and, if desired, red pepper. Place on the fire, bring to a boil and add vinegar.
- Pour the slightly cooled brine over the cabbage.
- We seal the jars with nylon lids and put them in the refrigerator. After just a day, Georgian-style pickled cabbage is ready to eat. The taste of the snack will only increase day by day; before serving, you can sprinkle the cabbage with celery.