Cabbage for winter in the bank - very tasty recipes. Cabbage for winter in banks - in brine Salad under iron covers marinated without sterilization

Cabbage for winter in the bank - very tasty recipes. Cabbage for winter in banks - in brine Salad under iron covers marinated without sterilization
Cabbage for winter in the bank - very tasty recipes. Cabbage for winter in banks - in brine Salad under iron covers marinated without sterilization
17.10.2019

Hello, dear friends! Today I will tell you how you can very tasty harvesting pickled cabbage for the winter in banks. After all, the harvest of our kochanov will soon begin.

What is not made from this vegetable - and, and extinguish, and she is wonderful for salads. And what soup or borsch are obtained from it, they just hide your fingers. And on the festive table, such blanks just the necessary thing, do you agree?

That's why I broke out today and prepared for you very simple recipes for covers from cabbage for the winter. But there are so many ways that it's just unrealistic to describe everything. I will show your favorite options.

I want to recall that for our purposes you need a middle-plant or late varieties. They are best suited for such blanks, as Kochanes are more dense and crunchy.

Let's start with the simplest and classical way. It turns out such a crispy with sour and sweet taste. Salt and sugar, in fact, you can put on your own taste.

When I was given this recipe for the first time, it was still indicated to put 2 tablets "Acetyliki". But I do not put them, as I think that aspirin does not benefit in the blanks. This is just my personal opinion. You can put if you want.

Ingredients on a 3 liter bank:

  • Cabbage - 1.5 kg
  • Carrot - 400 gr
  • Salt - 1.5 tablespoons
  • Sugar - 2 tablespoons
  • Acetic essence - 10 ml (dessert spoon)
  • Hot boiling water

Cooking:

1. Patch cabbage, and soda carrots on a large grater (you can use nozzles for Korean carrots). Fold vegetables into comfortable deep dishes and mix evenly.

2. Then put everything in the prepared sterilized bank. Top pour salt, sugar and add acetic essence. Make in the middle puncture with a knife, as if the well. And pour slowly hot boiling water into this hole. Water should cover everything to the top.

To make boiling water easier to go to the bottom, pierce the knife in different places so that the free space is filled with water.

And in the winter you will open and enjoy a wonderful crispy pickled cabbage. It is suitable for salads, and for borscht.

Recipe for crisp cabbage for the winter of fast cooking in 3 liter banks

Those who lack patience for long waiting for the preparation of blanks, I give this quick cooking recipe. You can already eat such cabbage and after a day, and you can leave stored to cold weather.

Ingredients:

  • Cabbage - 2 kg
  • Carrot - 400 gr
  • Garlic - 4 teeth
  • Water - 0.5 l
  • Pepper peas - 10 pcs
  • Bay leaf - 3 pcs
  • Salt - 2 tablespoons with a slide
  • Sugar - 3 tablespoons with slide
  • Vinegar 9% - 125 ml
  • Vegetable refined oil - 125 ml

Cooking:

1. Cabbage Touch the carrots on a large grater, and garlic cut into a few pieces. And put everything into deep dishes and mix evenly.

2. Pour water in the pan and bring to a boil. Then add pepper pepper there, bay leaf, salt, sugar and vegetable oil. Put on the fire and when boils, leave another 5 minutes. At the very end, add vinegar and turn off.

3. Purchased vegetables very tightly put in the 3 liter bank, tamper them with their hands. And then pour hot marinade.

4. Close the caproic cap tightly. Try a bit of the bank so that the marinade spread out inside. Leave for 12 hours at room temperature, and then you can remove the jar in the storage or eat right away.

Marinated Georgian Cabbage with Beetla For Winter

Try to prepare for this recipe, with beet and large pieces. Such a recipe is also called "Georgian". Here, vegetables are so selected that the fragrance turns out simply unique - sour-sour-sweet. For fans of spicy tastes, the very thing will be.

Ingredients:

  • Cabbage - 4 kg
  • Beets - 1 kg
  • Podkit Bitter Pepper - 2 pcs
  • Garlic - 1 head (big)
  • Black peas - 1 tablespoon without a slide
  • Umbrella dill (you can take dried) - 4-5 umbrellas per can
  • Salt - 8 tablespoons
  • Sugar - 8 tablespoons
  • Bay leaf - 16 pcs
  • Vinegar 9% - 120 ml
  • Water - 5 liters

Cooking:

1. Cabbage cut into large pieces. Beets Clean and cut into thin slices of arbitrary shape. Garlic cut off on halves. Spicy pepper cut into small pieces.

2. To sterilized banks, put the first layer of beets, then pieces of white, slightly tamping. Next, put 3 laurel sheets, several peas of pepper, three cloth of chopped garlic. Place 2 umbrella of dill and 1/4 of chopped acute peppers.

4. Now we will make marinade. Pour water into the pan and bring to a boil. Add sugar, salt and vinegar. Mix thoroughly to completely dissolve sugar and salt, then turn off. Then pour into the cans to the top. Cover covers.

At the bottom of the pan, some cotton cloth or towel, so that the banks do not burst.

5. After that banks turn over and cover the blanket. Leave so complete cooling. Then put banks in a cool place and a week later, our billets will be ready for use. They can already eat or leave until winter.

The best recipe for crispy marinated cabbage with vegetables like salad

Oh, friends, this is such a stunning salad turns out. Be sure to try this method. Unlike the previous recipe, it is focused here in a sweet straight.

Ingredients:

  • Cabbage - 5 kg
  • Sweet pepper - 1 kg
  • Carrots - 1 kg
  • Onions - 1 kg
  • Vegetable oil - 0.5 l
  • Vinegar 9% - 250 ml
  • Salt - 4 tablespoons
  • Sugar - 1.5 glasses

Cooking:

1. First you need to prepare all the vegetables. Cabbage finely torn. Leek cut into small cubes. Carrot soda on a grater. And the sweet pepper can be cleaned of seeds and cut into small pieces.

2. Fold all the vegetables into deep dishes. Add salt there, sugar, vegetable oil and vinegar. Mix even evenly.

3. Then the vegetables are tightly confused in 3 liter banks. From the proposed number of ingredients, two filled banks are obtained and a little more for a salad.

4. Put them in an open source in the fridge for two days for the break. Then close the lids and store in a cool place until winter.

Early pickled cabbage in banks - a very tasty recipe

Cabbage early varieties, as a rule, more tender and not very dense. But for marination, she also may well come up. It is not very large quocheans. The main thing when choosing, see that she has no damage.

Ingredients:

  • Young cabbage - 200 gr
  • Carrot - 1 pc
  • Pepper peas - 4 pcs
  • Bay leaf - 1-2 pieces
  • Carnation - 2 pcs
  • Sugar - 1 tablespoon
  • Salt - 1 tablespoon

Cooking:

1. Finely torn white. Carrot Suiter on a large grater. Stir, fold tightly vegetables into a sterilized bank and confuse.

2. Fill in a jar with vegetables hot boiled water. Leave it up for 15 minutes. Then drain and put the marinade boil again.

Two times pour it into a jar and leave for 15 minutes. Pere in a saucepan again. Add salt there, sugar, pepper peas, carnation and bay leaf. Put on the fire and bring to a boil.

3. Finished marinade fill cabbage in the bank. Close the cover tightly, turn over and wrap the blanket. Leave so much cool, and then remove for storage until winter. It can be stored both at room temperature and in a cool place.

Video recipe for pickled cabbage in the cans under the iron cover

For lovers to cook on the video, I propose to see a very simple and simple recipe. The author calls him "Lazyka". Cut into cabbage with large pieces. But, nevertheless, the cabbage for this option is obtained very tasty and crunchy.

Ingredients:

  • Cabbage
  • Garlic - to taste
  • Spicy pepper - to taste
  • Lavra leaf - to taste
  • Pepper black peas - to taste
  • Water - 1.5 l
  • Salt - 2 tablespoons
  • Sugar - 1/2 cup
  • Vegetable oil - 1/2 cup
  • Vinegar 9% - 1 cup

Well, here I came to the end. Today I have finished, but there will be many delicious recipes for cooking blanks for the winter from the cabbage. Because these methods are just a huge set. So take a note and cook.


For the winter, cucumbers, tomatoes, eggplants and zucchini are more often harvested. The rest of the vegetables are trying to keep in a fresh form, considering that there will thus preserve more vitamins. However, there is an exception - pickled cabbage. After all, the vegetable harvested for winter retains the vitamin and mineral composition much longer than fresh.

In this case, the marination process does not deprive the cabbage of most of the beneficial substances due to the minimum heat treatment. Due to this, the product is obtained by saturated vitamins U, P, K, C, minerals: potassium, phosphorus, magnesium, calcium, gray. Therefore, stroking the vitamin product for the winter, you can strengthen the immune system, to establish digestion, reduce the level of stress and increase brain activity.

Another plus of the workpiece is a multitude of recipes for the preparation of useful delicacy. But the most delicious, fast and convenient recipes are presented in our article.

Attention! A pickled vegetable contains less acids than sauer, due to this, it is easy and fully absorbed by the digestive system, saturating the body with vitamins and minerals.

Features of cooking

It is possible to extend the shelf life of the pickled cabbage, taking as a basis the recipes for the preparation of vegetable for the winter under the iron covers.

Thus, it is possible to store conservation for 8-10 months. For the workpiece you need to prepare:

  1. Clean, washed with soda or shopping soap cans and iron covers. Jars sterilize in any way: for a pair, in a microwave or oven. Looks boil and dry.
  2. Cabbage to choose later or medium varieties. Before cooking a vegetable, clean from the upper dirty leaves, rinse, dry on the towel. Grind cabbage according to the recipe.
  3. Prepare pickled cabbage in combination with other seasonal vegetables, such as apples, beets, carrots, peppers or tomatoes. The selected ingredients must also be prepared.
  4. Most recipes involve the use of brine, in which salting vegetables is carried out.
  5. In order to preserve the useful vegetable longer, pasteurization of the billets in the water bath for 10-20 minutes, depending on the volume of cans.

Classic recipe for marinated delicacy

A classic cabbage recipe for iron covers involves the use of a minimum amount of ingredients that will always be found in the kitchen, and a simple, but very tasty, saturated marinade.

Components:

  • Cabbage Kochan - 1 kg
  • Water - 1 l
  • Vinegar - 2 tbsp.
  • Salt - 50 g
  • Sugar - 150 g
  • Laurel leaves - 1 pc.
  • People pepper pepper - 4 pcs.

The process of cooking cabbage canned for the winter under the iron covers is as follows:

  1. Prepared cabbage without upper sheets cut in half. Remove with a sharp knife to the knife. Nuting vegetable thin straw and mocking hands to highlight juice.
  2. In a sterile jar to put the peas of black pepper and a leaf of Laurel. From above, the crushed cabbage is tumped.
  3. Pour water in the pan, add sugar sand, salt. Stir bulk ingredients to complete dissolution. Install the container on fire, boil the water. In boiling water, pour vinegar and throw 2-3 minutes. After time, remove the saucepan from the fire. The resulting marinade is cool to room temperature.
  4. Having cooled marinade to pour into a can with cabbage, shake the container for uniform fluid distribution. Cover the container of gauze or clean cloth. Leave the workpiece for 4 days for marination at room temperature.

Attention! It is not necessary to close the containers with cabbage covers, as air access is necessary for fermentation.

  1. On the fifth day to put banks with cabbage to pasteurization. To do this, prepare a wide saucepan, the bottom of which is causing a terry towel. Install banks from above. Fill the saucepan with water so that the liquid covers the banks to ¾ volume. Sterilize the blanks for 30 minutes.
  2. After pasteurization, the banks gently remove from the pan and roll iron covers.
  3. Capacities with preservation flip upside down, cover with a woolen blanket. For the next day, transfer the pickled cabbage to storing in a cool place.

Recipe for marinated cabbage for winter without sterilization
Another simple blank recipe involves adding a carrot and garlic to a recipe, which makes a snack fragrance-spicy. In this case, the process of the workpiece is significantly accelerated, because vegetables are prepared without additional pasteurization.

Components:

  • Cabbage Kochan - 2 kg
  • Carrot - 0.4 kg
  • Garlic head - 1 pc.
  • Water - 1 l
  • Sugar sand - 1 tbsp.
  • Salt - 2 tbsp.
  • Carnation and peas - 8 pcs.
  • Vegetable oil - 40 g
  • Vinegar - 30 g

The algorithm for the preparation of marinated cabbage is the following:

  1. Cabbage to get rid of damaged, dry, sluggish sheets, rinse and dry towels. Machine straw vegetable.
  2. Clear carrots from the peel, rinse and grate on a grater with large teeth.
  3. Garlic slices stitch and rinse.
  4. Mix crushed vegetables in a bowl, add garlic.
  5. Prepare a sterile container. Fill the banks of vegetables assorted.

Attention! Tampering vegetables in banks should not be, as the space for marinade should remain.

  1. Boil in a saucepan water.
  2. Fill in jars with crushed vegetables to the top.
  3. After 15 minutes, drain the water from the cans back into the pan. Bring the liquid to a boil, intervening salt and sugar sand. Add to the received Marina Spice. Boil fluid 3 minutes, then pour sunflower oil and vinegar.
  4. Boiling marinade pour jars with vegetables. Immediately clap containers with pickled cabbage under the iron covers.
  5. Cool blanks, turning up the bottom and under the heat plaid. After complete cooling, remove the conservation into the cool, dry and darkened place, protected from direct sunlight.

Apple-cabbage

You can prepare a delicious billet from cabbage under iron lids by adding apples of acid varieties into the recipe. Thus, it will be not only an appetizing snack, but also saturated with vitamins and minerals, which will help to cope with viral infection, flu or cold.

Products:

  • Apples - 2.5 kg
  • Kapustina - 2.5 kg
  • Sugar - 1 tbsp.
  • Salt - 50 g
  • Dill (seeds) - ½ tsp
  • Black pepper - 1/3 tsp.
  • Pepper pea - 3 pcs.

For marinada:

  • Water - 1 l
  • Sugar sand - 0.2 kg.
  • Vinegar - 40 ml.

Cooking process:

  1. Apple rinse and cut into 4 parts. Cut core and "tail". Grind fruits with a large straw.
  2. Cabbage to separate from the upper leaves, knockers, chuck straw.
  3. Mix crushed vegetables and fruits in a deep bowl, add spices, sugar, salt. Soaking the mixture for two hours.
  4. Production marinade classic. To do this, add sugar, salt, vinegar and peel to dissolve bulk components to boiling water.
  5. In sterile banks, pour marinade, filling the container on the ¼ part. Following a vegetable and fruit mix in the cans. Adjust the tank marinade to the top.
  6. Pasteurize the blank on a water bath for 30 minutes. Turn the jars with boiled covers, cool and move into a cool room.

Cabbage marinated with vegetables

Canning the cabbage for the winter under the iron covers is made with the addition of seasonal vegetables to the recipe: tomatoes, onions, peppers and carrots. The real vitamin mix will be not only an excellent snack for the holiday table, but also in saturated vitamin delicacy.

Components:

  • Cabbage - 2.5 kg
  • Onions - 0.5 kg
  • Bulgarian pepper - 0.8 kg
  • Tomatoes - 0.8 kg
  • Carrot - 0.4 kg
  • Sugar sand - 100 g
  • Salt - 60 g

The procedure for the harvesting of pickled treats:

  1. Cabbage to separate from the upper leaves and Kochan. Nuting vegetable thin straw.
  2. Onions stitching, pepper free from seeds and frozen. Rinse vegetables under running water, cut into rings.
  3. Tomatoes rinse with water and cut into circles.
  4. Clear carrots from the peel and grind on the grater.
  5. In the deep People, connect all the vegetables with sugar and salt. Gently stir vegetable assorted and insist for 40 minutes.
  6. Prepare banks subjected to sterilization. In the container package vegetables. Pour in container allocated juice.
  7. Pastenerize the workpiece, roll in covers and send it to storage in the pantry room or cellar.

Marinated cabbage slices

For Marination, it is not necessary to finely shine cabbage. This recipe assumes that cabbage leaves are crushed with large cubes or plates. Thus, it is possible to significantly reduce the cooking time and get delicious home billets.

Ingredients:

  • Cabbage - 2 kg
  • Garlic slices - 5 pcs.

For Marination:

  • Water - 2 l
  • Salt - 2 tbsp.
  • Sugar sand - 2 tbsp.
  • Vinegar - 100 ml
  • Laurel leaves - 1 pc.
  • People pepper pepper - 6 pcs.
  • Durce seeds - 1 tsp.

Algorithm of making marinated vegetable pieces:

  1. Grind cabbage sheets with cubes of 5x5 centimeters.
  2. Garlic slices stitch and skip through the press.
  3. In pure jars decompose cabbage cubes and garlic.
  4. Production marinade. To do this, pour salt, sugar and spices into the boiled liquid. After re-boiling to pour vinegar.
  5. Boiling marinade pour cabbage slices with garlic.
  6. Pasteurize the workpiece for 40 minutes. Close the jars with iron lids, flip upside down and cool under the woolen blanket.

Marinated Cabbage with Green Poseators

It is possible to prepare pickled meals in one way - with green tomatoes, beets and carrots. And the extra taste and aroma of the treat will give spicy spices and herbs.

Products:

  • Cabbage - 1 kg
  • Carrot - 0.2 kg
  • Beets - 0.4 kg
  • Green tomatoes - 1 kg
  • Garlic head - 1 pc.
  • Dill, parsley - 1 bundle.

For Marination:

  • Water - 1 l
  • Salt - 2 tbsp.
  • Vinegar - 45

Algorithm of making marinated vegetable:

  1. Prepared Kochan cabbage cut into several large parts. Ship the crushed vegetables into a deep bowl, to spend salt. Cover the container with a plate of smaller in diameter than a bowl. Next to install the oppression. After 30 minutes, turn the cabbage with hands and put the oppression again for 20-30 minutes.
  2. Beets and carrots clean and wash. Grate root roots with large teeth.
  3. Greens Solve water, drown. Cut dill and parsley as much as possible.
  4. In the dishes with the cabbage add prepared vegetables and greens. Mix the workpiece and send under the gilt for 60 minutes.
  5. Simultaneously wash and cut tomatoes with circles. Garlic cloves to be treated, rinse with water and cut into thin plates.
  6. In sterile banks put crushed tomatoes and garlic. Add to the containers Vegetable assorted cabbage, carrots, beets and greens with brine.
  7. Cook marinade. To do this in the boiled water, pour salt and sugar. Dissurate components.
  8. Fill in cans with a cabbage boiling marinade, pour vinegar.
  9. Close the jars with iron lids.

Vegetable assorted will be ready in a week.

Delicious cabbage for the winter - welcome guest on each table. Just a juicy cappust love everything. She adores and revered by everyone, from Mala to Great, and there is plenty of causes. Cabbage for the winter is invariably obtained very tasty, perfectly excites appetite, it has a lot of useful properties and good for any reason - as they say, and in the feast, and into the world. It will perfectly complement the usual meal, diversified second dishes and will saturate the body with vitamins, while, despite its simplicity, the cabbage is always relevant on the festive feast. Cabbage prepared for winter can act as an ingredient for salads and soups, self-snacks or vegetable side dishes to meat.

In order for the cabbage to be pleased with everyone who tries them, first of all, it is necessary to choose a vegetable properly, because the final result of all culinary efforts for the most part depends on the quality of the main ingredient. So, what should he be? For billets, the cabbage of the middle and late satisfied varieties is best. Despite the fact that such vegetables ripen for a long time, cabbage kochens are obtained very juicy, dense and large - precisely such samples are ideal for chairs and marinas. In addition, in the specified varieties, the sugar content is high, which is very important for successful quay. It is desirable that there are no less than 1 kg to the salts for salting that smaller copies do not contain a sufficient amount of nutrients that are necessary for the high-quality fermentation process. Of the two of the same in size, choose the hardest thing - the heavier cabbage, the more denser and the juicy leaves, and this is the key to the delicious billet for the winter. When buying, check the elasticity of Kochan with my hands, squeezing it - it should not flatten and lose the shape. Pay attention to the cabbage leaves and the knockerel. If you notice dark spots on them or signs of pest presence, it is better to refuse to buy. Leaves, like a batch, must have a white color.

The best package for bursting cabbage, of course, are wooden barrels in which they traded our ancestors in the urban conditions, but in urban conditions the most optimal option is an enameled container (buckets and thais), glass jars and plastic containers. If you use enameled dishes, make sure that there are no chips on its surface. Aluminum saucepans for chairs and marinations Cabbage are completely unsuitable. The lactic acid formed during the fermentation process is oxidized by aluminum, as a result of which cabbage acquires a gray shade and an unpleasant metal taste, and harmful substances can fall into the body.

Before hinovanie from Kochan, it is necessary to remove several external leaves. Next, the cabbage is either finely bounce, either cut into pieces. Fill, trying to turn cabbage into a "cob", not worth it, otherwise the snack will not work crisp. In addition, the larger you cut the cabbage, the more vitamins will continue in it. 1 kg of cabbage usually takes 1 tablespoon salt. So that the cabbage is 100% crispy, you can add a small amount of oak bark to the workpiece (you can buy in a pharmacy) or a grated root of the horseradish - 1 teaspoon per 1 kg of cabbage. In addition to the fact that both components are perfectly harmonized with cabbage taste, they contain tubyl substances making it crisp.

The cabbage in the blanks is a constant satellite in the blanks - it should be dense and juicy. Carrot can be rubbed on a large grater (in this case, the cabbage is blocked slightly) or sliced \u200b\u200bwith slices or strokes (then the cabbage will save its snow-white color). In addition to the traditional carrot, a delicious cabbage for the winter can be supplemented with apples, plums, horseradish, cranberries, lingonberries, beet, bell pepper and celery. These ingredients will not only take a snack more appetizing and increase its nutritional properties, but also become a real "chopping-cutting". For example, adding cranberries helps the body more efficiently absorb vitamin C contained in sauerkraut, and the addition of lingonberries extends the shelf life of the workpiece, overwhelming the life of microorganisms. A special aroma of cabbage will give seeds of dill and seeds of Cumin.

Delicious cabbage for the winter is a simple snack, which, nevertheless, can be considered a real queen menu during the cold season. And how good she is good with potatoes - just do not pull out the ears! Let's try again!

Ingredients:

  • 2 kg of white cabbage,
  • 300 g of carrots,
  • 2 tablespoons of salt,
  • 2 tablespoons of sugar,
  • 5 laurel leaves,
  • 10-15 mines of black pepper.

Cooking:
Cabbage finely chopping. Grind carrots on a coarse grater. Share vegetables into the container, add salt, sugar, bay leaf and pepper peas. Stir, but not to mine. Take a cabbage to the jar. Stick a long wooden wand and put the jar into a warm place. For several days, gases will be formed in the workpiece. So that they can go out, as long as a day, it will be necessary to calculate the cabbage with a stick in several places, reaching until the bottom. This is a prerequisite, without which you will not get a delicious workpiece. When fermentation stops, cabbage is ready - it can be removed for storage in a cool place.

Sauer cabbage with apples

Ingredients:

  • 2 kg cabbage,
  • 200 g of carrots,
  • 200 g of sweet-sweet apples,
  • 2 tablespoons of salt (with a slide).

Cooking:
Chopping cabbage, put in the container and fall asleep with salt. Mix well and stretch your hands so that the cabbage gave juice. Add a seal or sliced \u200b\u200bcarrots and straighten with your hands. Add apples chopped into small lobes and mix gently. Cover the capacitance with a lid (or plate) and install the cargo on top. Cabbage should be in its own juice. In this form, the cabbage needs to be left for 3-4 days in a warm place, several times a day, piercing a blank with a long wooden stick for the exit of the resulting gases. After that, the cabbage is removed for storage.

Ingredients:

  • 2 kg cabbage,
  • 300 g of carrots,
  • 1/2 cup of cranberries,
  • 4 cloves of garlic.
  • Marinade:
  • 1 l of water,
  • 100 ml of 9% vinegar,
  • 4 tablespoons of vegetable oil,
  • 10 black pepper peas
  • 5 Buds Carnations,
  • 4 laurel sheets,
  • 2 tablespoons of salt,
  • 4-5 tablespoons of sugar.

Cooking:
Mix the chopped cabbage, a carrot, finely chopped garlic and cranberries on a large grater. Prepare marinade, mixing in a saucepan all ingredients, except oil and vinegar. Bring to a boil, pecking 10 minutes, then pour oil and vinegar. Pour cabbage marinade, gently mix, cover the capacitance with a lid, put the load on top and remove the refrigerator. After a day, the cabbage is ready.

Sauer cabbage with honey

Ingredients:

  • 1 kg cabbage,
  • 1 carrot,
  • 1 apple (optional),
  • 1 pinch of Cumin seeds (optional).
  • For brine:
  • 1 l of water,
  • 1,5 tablespoon salt,
  • 1.5 tablespoon of honey.

Cooking:
Cabbage to choke, grind carrots on a grater or cut into a thin straw. Stir, adding the seeds of the Tumin if they are used. You don't need to knead your hands. Share a mixture into a container or a jar, tightly tumped. Add cut on 4 parts apple if you use it. Bring water with salt to a boil, add honey and mix well. Pour the brine in the cabbage so that the liquid completely covers the workpiece. If the brine was not enough, prepare an additional amount. Capacity with cabbage loosely cover with a lid or a plate to ensure air access. Next, the cabbage should stand 2-3 days in a warm place. During this time, the workpiece must be 2-3 times a day with a wooden wand. During the cabbage, it must be completely in the brine. If foam appeared on the surface of the brine, it should be removed. After the specified time expires, the cabbage must be removed in the refrigerator and a cool place for the week.

Marinated cabbage for the winter

Ingredients:

  • 2 kg of white cabbage,
  • 3 carrots,
  • 3-4 cloves of garlic.
  • Marinade:
  • 1 l of water,
  • 200 ml of vegetable oil,
  • 200 ml of 9% vinegar,
  • 8 tablespoons of sugar,
  • 3 tablespoons of salt (with a slide).

Cooking:
Cabbage cut into large squares. Stay in deep container, add a marrow and chopped garlic on a large grater. Mix. For the preparation of the marinade, pour water into the pan, add vegetable oil, sugar and salt. Bring to a boil, pour vinegar and remove from the stove. Immediately pour cabbage marinade, cover the capacitance with a lid, and put the oppression from above. A day later, the cabbage can be trying. Snack declines to banks and removes storage in a cool place.

Marinated cabbage with beet

Ingredients:

  • 1 kg cabbage,
  • 1-2 beets,
  • 1-2 carrots,
  • 5 cloves of garlic.
  • Marinade:
  • 1 l of water,
  • 200 ml of apple vinegar (6%),
  • 50 ml of vegetable oil,
  • 6-7 tablespoons of sugar,
  • 3 tablespoons of salt.

Cooking:
Mix in a saucepan all components for marinade. Bring to a boil, stirring so that sugar and salt are dissolved. Remove from the stove and give cool. Meanwhile, the cabbage cut into pieces of about 2x3 cm. Lay into the container and slightly spread with your hands. Carrots and beets cut into cubes. Garlic is large cut. Lay into the cans layer cabbage, then layer beets, a layer of carrots and garlic, alternating layers several times, until the banks are filled. Do not forget to finish the layers, rambling them. At the end, pour vegetable oil and cooled marinade. Cover the cans with covers and let stand within two days at room temperature. Then roll banks with covers and put in the refrigerator for a day. After that, the cabbage can be tried or kept further.

Sauer cabbage with horseradish

Ingredients:

  • 2 kg of white cabbage,
  • 200 g of carrots,
  • 100 g of the root of Khrena,
  • 100 g of sugar,
  • 2 tablespoons of salt,
  • 1.5 liters of water,
  • 10 black pepper peas
  • 4 laurel sheets.

Cooking:
Cabbage finely chopping. Carrots and rubbing to grate. Mix these ingredients, add spices and lay out in a large container. Boil the water, cool and dissolve salt in it. Pour vegetables brine. Cover the capacitance with the lid so that air access remains, and leave at room temperature for 3 days, periodically stirring. Then add sugar, mix well and remove one day in the refrigerator. Cabbage is ready.

Salad with cabbage and cucumbers for the winter

Ingredients:

  • 1.5 kg cabbage,
  • 1 kg of cucumbers,
  • 1 Garlic Head,
  • 1 bunch of green onions,
  • 2-3 celery stem,
  • 6 laurel leaves.
  • Marinade:
  • 1/2 cup of vegetable oil,
  • 4 tablespoons of 9% vinegar,
  • 2 tablespoons of salt,
  • 2 tablespoons of sugar.

Cooking:
Cabbage to chop. Cucumbers cut into slices. Skip the garlic through the press. Celery and green onions are finely nourishing. Mix the ingredients in large capacity and add marinade components. Mix well and leave for 2-3 hours at room temperature. Mix again and decompose the workpiece by banks. Add 2 laurel sheets to each jar. Cover the cans with covers and sterilize in boiling water, after which the banks should be sealed.

Vegetable salad with cabbage for winter

Ingredients:

  • 500 g of white cabbage,
  • 500 g tomatoes,
  • 250 g of Bulgarian pepper,
  • 250 g of a splash,
  • 100 ml of vegetable oil,
  • 25 ml of 9% vinegar,
  • 2 tablespoons of sugar,
  • 2 tablespoons of salt,
  • 6-7 black pepper peas.

Cooking:
In an enamelled saucepan, mix chopped cabbage, sliced \u200b\u200bwith thin straw carrots, chopped bell peppers, sliced \u200b\u200bby large slices of tomatoes and chopped onion by half rings. Add vegetable oil, salt and sugar. Mix. Add vinegar and black pepper peas. Mix again and leave at room temperature for 3 hours for marination. Put a saucepan on the stove, bring the mass to a boil and peck for 10 minutes. Eliminate salad on banks and roll. Give it to cool completely, shutting up a warm blanket, and remove storage.

Cabbage for the winter in banks, it is certainly very convenient and allows you to measure the volume that is needed for use for the family week, until another hike in the cellar.

In addition, you can make a lot of billets of different taste, in a pair-triple of jars, and the whole winter is diverse and tasty. And already a variety of recipes with a cabbage, just not benazy and will be every day on the holiday table.

Cooking recipes:

You can pick up and marine, make a variety of salads connecting a cappiness with other vegetables, roll under the covers metal and just close the plastic depending on the recipe.

The cabbage itself is very useful, contains many vitamins and minerals that strengthen our health and improving immunity, which is important in the conditions of a long Russian winter.

It is ideal for the preparation of delicious soups, vitamin salads and is quite suitable for the preparation of delicious garnings to meat. Personally, I somehow did not meet people who do not eat cabbage. So that meat did not eat - I saw, and so that the cabbage in any way was not used - there was no one!

So, proceed. The banks are prefigured in advance with soda food, we are well rinse under the rods of flowing water and dried. We do the lids in the same way. If the recipe is hot, then sterilize clean banks required. I do it in the oven - leave and turn on the heating of 120-140 degrees for about 30-40 minutes. Someone sterilizes over the ferry, some in the microwave even, but here I am in the oven, it is so convenient for me and guaranteed to do it as it should.

It is good pickled and acute snack from cabbage to meat dishes, but if they are not, then with boiled potatoes for the cute soul, and after a rusty feast with the clutter of the next morning, a cabbage will help calm the tricky soul and calm the headache!

It is not necessary to abuse only to yazuvenes and women during pregnancy and feeding the child, it will not be useful for mom and baby.

Recipes we consider first simple, we go step by step, gradually as we will gain experience, complicate.

For those who first engaged in Marination and Sollard recommend reading the whole article, as they say from now and still, and not one specific recipe, because in another recipe it may be what will help you will be able to successfully cope with the selected, some subtlety or helpful advice.

Salad is very tasty and appetizing, households and guests will appreciate it and quickly empty the plates, and even additives will certainly ask! Therefore, it is necessary to prepare it at least in liter banks with eurorals, well, screws that.
Structure:

  • kilo cabbage;
  • 300gr carrots;
  • close-up head of garlic;
  • incomplete glass of water;
  • 10 spoons of vegetable oil oil;
  • 4 tablespoons of sugar with a little riding;
  • table. l. salts;
  • table. l. acetic acid.

Cooking:

  1. Cabbage we clean from the upper leaves, my and finely shinku. It is possible in the kitchen process, and you can cut into a knife, if the volume is small.
  2. Moom carrots and clean, rub on the grater, you can on Korean, smooth long lumps will be very decorated with salad.
  3. Garlic clean, my and grind on the chalkboard a sharp knife finely finely.
  4. We lay out all the prepared vegetables in a large bowl and mix thoroughly.
  5. Cook in a small saucepan marinade - mix water, oil, sugar, salt and bring to a boil. We pour acetic acid and pour a marinade vegetables.
  6. I remembered hands well and cover with a lid, let them imagine.
  7. We declare on banks, tighten the covers and lower in the cold cellar.

Enjoy your appetite in winter!

Wonderful and easy recipe and most importantly, suitable for those who tolerate cannot sterilize banks! Cabbage gets fragrant and spicy, with a good taste.

  • cabbage two - two and a half kilos;
  • 4 carrots;
  • small head of garlic;
  • half a liter of water;
  • tablespoon salt with good riding;
  • fullack of sugar;
  • vinegar. Acids spoon dining room;
  • full cabinet of vegetable oil.

Cooking:

  1. We clean and mine the swings, remove the upper leaves of the green color to white, otherwise it will not crunch! We cut with knife plates of a two-chamber width.
  2. We clean, mine and bubbling carrots or cut long thin lumps, for special beauty.
  3. Garlic clean, mine and skip through the press for garlic.
  4. Lay out vegetables in a large saucepan.
  5. Cook Marinade in a small saucepan. I bring to a boil a mixture of water, oil, sugar and salt, pour acetic acid.
  6. I fill with marinade cabbage, mix well and put on top to suitable sizes of a small grid to pop up. You can use instead of a jar with water. Remove into a cool place.
  7. Two days later - ready. By banks and in the cold cellar.

Very juicy, tasty and crispy!

The recipe is perfect for young early cabbage. The appetizer will turn out to be acute and spicy, the unusual taste will give the penny of Chile and Bulgarian pepper.

  • kilogram cabbage;
  • carrots three pieces;
  • two Bulgarian peppers;
  • three chile;
  • third sugar glasses;
  • salt - Art. spoon without top;
  • vinegar - dessert l.

Cooking:

  1. My cabbage, clean and shining in the kitchen combine - there just a suitable batch, cuts very thin. Well or knife - thin-thin.
  2. We clean, wash carrots and three on the fine grater.
  3. My pepper, take out seeds and cut: Bulgarian thin straw, chili - rings.
  4. We mix everything in a big bowl and many hands before the appearance of juice.
  5. We add salt, sugar, butter and vinegar, mix thoroughly with your hands.
  6. We declare into sterile jars and roll around with covers. Store in the cold cellar.

Traditional recipe for pickled cabbage, sharp and tasty!

Cabbage with cucumbers, it is practically like salad in summer. Immediately the sun is remembered and the garden is cucumber. Tasty extraordinarily!

  • two kilo cabbage;
  • shelter cucumbers;
  • ruffle onions of the onion;
  • carrot shelter;
  • two art. l. with a slight riding salt;
  • glass of vegetable oil;
  • table. l. vinegar. Acids.

Cooking:

  1. Kachans clean, wash and chop, put in a wide saucepan with a thick bottom of stainless steel. Stir immediately with vinegar, salt, sugar and butter.
  2. Cucumbers wash and chuck straw.
  3. Carrots clean, wash and grate on a large grater.
  4. Painted onions cut into thin half rings.
  5. All vegetables mix with cabbage and put on the plate on medium heating.
  6. After boiling, extinguish literally five minutes.
  7. Dispatch on sterilized banks and roll. Cool in a turned under the fur coat and omit into the cold cellar.

If this salad add a couple of teaspoons of the mustard seed and chili pepper, then it will turn out a completely different salad and to taste, and according to the consistency!

And here's another video:

On my site there are all kinds of recipes of blanks (they will definitely like it):

  1. Salad of cucumbers for the winter

Awesome cabbage salad for winter with mushrooms without sterilization - Mushroom Solyanka

Let it be my favorite salad with mushrooms! .. I do it with my thraisters, we have them in the forest behind the garden along the autumn of the dark-dirty. And who wants, can do with champignons or chanterelles.

  • kilo mushrooms;
  • kilo cabbage;
  • kilo carrots;
  • kilo tomatoes;
  • ruffle onions of the onion;
  • foundation of vegetable oil;
  • table. l. vinegar;
  • salt about two tablespoons.

Cooking:

  1. My, clean and boil the mushrooms twenty minutes. Better, of course, if they are small, but large can always be cut! We lend on a colander and lay out in a large pot with a thick bottom.
  2. We clean and my cabbage and tomatoes, after shining straw and lay out to mushrooms.
  3. The pissed onions cut into a small cube about frying in half the oil in a pan when it becomes transparent and a little golden - lay out in a saucepan.
  4. The carrots and squeezed and squeezed on a firing fresher in the pan in the remaining oil and also lay out in the pan.
  5. Tightly close the saucepan with a lid and put it on a slow fire. After boiling, we interfere with 15 minutes.
  6. We open the lid and bring salt and vinegar, you can add dry spices to your liking.
  7. Five minutes and five minutes and lay out sterile on banks.
  8. We ride and put it cool under the fur coat in the turned the form, store in the cold cellar.

Well, very tasty!

Traditional recipe for marinated yummy lovers! Very quickly prepared, just do not forget to multiply the amount of salt, sugar and acetic acid, which will put in the marinade on the number of cans!

  • cabbage cut by large slices;
  • garlic of 4 cloves on a jar;
  • salt on a large spoon with a riding a jar;
  • sugar quarter cup on a jar;
  • pepper peas three pieces on a jar;
  • acetic acid teaspoon on the jar;
  • dill, under umbrella to each jar.

Cooking:

Fill out sterile trite banks in this order: umbrella dill, three pepper peas and 4 cloves of garlic lay on the bottom and fill in the bank to the top of the cabbage slices, trying to put tightly.

In a large saucepan, we warm the water and fill with boiling water banks to the top, cover the lids and let it stand for 10 minutes, we will no longer need it in the saucepan of boiling water, you can pour it out.

We merge from the cans noticeably cooled water back into the pan and put on it to cook marinade. Before boiling, add sugar and salt and mix, after boiling, we pour vinegar and immediately fill banks. We ride and put cool in the turned upwards until the morning. Store in the cold cellar.

Easy and tasty!

Classic genre, since childhood I remember these beautiful cans with a cabbage at a friend in the kitchen, my mom and grandmother didn't cook so much. I have already found a recipe when it began to live separately from them with your home.

On the middle plug one cooler, one carrot and a couple of large cloves of garlic.

For marinade - on the liter of water a tablespoon of salt with a large riding, two spoons of sugar and a half-table of apple vinegar.

Cooking:

  1. We clean, wash all the vegetables.
  2. Cabbage is shining, coat and carrot cut thin lumps or three on a grater, garlic rubs finely with a knife, mix and approach with your hands, to slightly appeared juice.
  3. We declare a mixture of sterile banks, the rambling, but not much.
  4. In each jar for acute, you can add a few peas of peppers.
  5. Cook marinates and pour into banks.
  6. We close by kapron covers and store in the cold cellar.

Amazing color and taste too!

We declare on banks, slightly tamping and fill with boiling marinade under the lid.

We are waiting for the banks cool, close the lids and in the cold cellar!

Ingredients: 3 kilo cabbage three carrots and three cloves of garlic.

For marinada - one and a half liters of water a glass of sugar, half a cup of salt, a glass of vegetable oil and two tablespoons of acetic acid.

Let's make it in Korean. And the taste is new unusual, and with the guests talent shine!

  • cabbage color kilogram;
  • carrots two pieces
  • garlic one good head;
  • oil vegetable quarter cup or a little more;
  • fullack of sugar;
  • art. l. table vinegar;
  • art. l. salts with a little riding;
  • seasoning for Korean carrots - Art. l.

Cooking:

  1. Wash the basis and disassemble for small knockers. Lower in boiling water for a couple of minutes. Throw back on a colander and put on a blank saucepan.
  2. Add a tremble carrot and crushed garlic.
  3. From the remaining components to weld marinade, vinegar add after boiling.
  4. Pour vegetables and mix. Leave an hour for four to impregnate.
  5. Descript in half alert banks, cover with covers and put on a water bath.
  6. Sterilize after water boiling for 10 minutes. Roll covers and cool in the turned out. Store in the cellar.

Home and guests will appreciate your efforts to take advantage!

Awesomely tasty, recipe from Hungarian cuisine.

Ingredients: by kilogram of the cabbage and tomatoes, 2 pieces of Bulgarian pepper and onions of the spoon, a spoon with a slight riding salt, a stall of sugar and a spoon of acetic acid.

Cooking:

All prepared washed and brushed vegetables to shake straw, lay out in a large saucepan and mix with salt and sugar. Leave for a couple of hours to be soaked.

To slaughter for about ten minutes, pour vinegar, mix in a couple of minutes to decompose on banks. Roll Cool in the turned edge, stored in the cellar.

Pleasant appetite!

Cabbage is one of the most useful and saturated vitamins of vegetables, it is not only delicious to eat, but also very useful. For example, one hundred grams of cabbage provide the daily need of a person in Vitamin C.