Instant cabbage recipe with bell pepper. Pickled cabbage with bell peppers is a delicious and quick appetizer for any table! Pickled cabbage "Spicy finger lick"

Sauerkraut is one of the most popular and favorite winter preparations. But, it is not necessary to wait for the cold weather to enjoy the taste of sour cabbage soup, bigus or cabbage salad with sunflower oil and onion.

An alternative would be a quick cabbage drenched in hot brine. It fully preserves the entire set of vitamins (high content of ascorbic acid, B vitamins, folic and nicotinic acids, vitamins K and H), trace elements (iron, zinc, iodine, copper), calcium, magnesium, sodium, potassium, organic acids and other nutrients.

Just like sauerkraut, pickled with vinegar and garlic, cabbage will be a great appetizer, filling for baking or a component for first and second courses.

daily cabbage recipe

In just 24 hours you will have a delicious crispy spicy snack. It can be quickly prepared on the eve of a holiday or a planned family dinner.

Ingredients:

• 2 kg of cabbage;
• 3 medium carrots;
• 3 cloves of garlic;
• 1 liter of water;
• 2 tbsp. spoons of salt;
• 0.5 cups of granulated sugar;
• 0.5 cup;
• 0.5 cup vegetable oil.

Cooking order:

1. Chop the cabbage leaves into thin strips. Grate the carrots on a coarse grater, squeeze the garlic through a press or chop very finely with a knife.
2. Mix vegetables, remember a little with your hands. Do not knead too hard - until the juice is released!
3. Prepare the marinade: bring water to a boil, dissolve sugar and salt in it, remove from heat. Add vegetable oil, vinegar. Mix well.
4. Pour vegetables with hot marinade and, having covered with a lid, leave for a day at room temperature.

Note! When preparing the marinade, you can add spices to your liking: bay leaf, allspice, coriander, cloves, dill, etc.

Store the workpiece in a glass container with a tight lid in a cool place (refrigerator, cellar).

Preparation of daily cabbage with apple cider vinegar

A milder taste of cabbage snacks will turn out if you add apple cider vinegar to the marinade instead of the usual table. Malic acid will add the aroma of autumn apples and a pleasant unobtrusive sourness to vegetables.

You can take apple cider vinegar bought in a store (but always natural) or prepared at home.

Ingredients:

• 2 kg of cabbage;
• 2-3 medium carrots;
• 1 st. a spoonful of dill seeds;
• 700 ml of water;
• 1.5 st. spoons of salt;
• 100 g of sugar;
• 1 glass of sunflower oil;
• 100 ml.

Cooking order:

1. Chop the cabbage into thin strips, grate the carrots on a coarse grater.
2. Mix the vegetables well, adding dill seeds, remember a little with your hands, but not until the juice is released.
3. Pour water, vegetable oil into a saucepan, add salt and sugar, bring to a boil. Stir until the ingredients are completely dissolved, remove from heat, add apple cider vinegar.
4. Pour the prepared vegetables immediately with a hot solution. The marinade should completely cover the vegetables. Leave the workpiece under the load for 8-10 hours, then put it in the refrigerator.

Additional Information! Apples can be added to vegetables. They will give the workpiece additional flavor. To do this, grate a few peeled fruits on a coarse grater.

Pickling cabbage does not require high culinary skills. However, knowing some of the features in its preparation will not hurt.

1. For pickling, choose medium-sized firm heads of cabbage.
2. Finely ground or iodized salt is not suitable for making marinade. The best option is coarse rock salt.
3. The hot vinegar marinade prepared for the cabbage should completely cover it. In this case, the vegetables will be saturated with the solution evenly.
4. Cabbage prepared according to a quick recipe is stored at a temperature of +3 +7 ° C for no more than 30 days.

Pickled cabbage is considered a national dish in Russia, in many countries of Europe and Asia. With instant recipes, your favorite snack will be on your menu all year round.

Seal

The topic of our meeting is very fast cooking cabbage. One of the national dishes of Russian cuisine is sauerkraut. When lactic acid fermentation occurs, cabbage dishes become especially useful for nutrition. In addition to being a delicious snack, the use of a fermented product improves digestion and normalizes the microflora of the gastrointestinal tract. One type of pickling is slaw cabbage, which quickly reaches its readiness when using a vinegar marinade. The short fermentation time and unusual taste made this dish popular. And the addition of special ingredients to recipes increased the number of its adherents.

Plus, there are a lot of simple recipes for how to quickly cook cabbage salads. You will learn how to ferment, salt, pickle cabbage. Bonus - a recipe for spicy Korean salad and Greek "Pkhali" at the end of the article.

Instant cabbage (ready 24 hours)

It happens that a delicious snack needs to be prepared very quickly. And there are good recipes. In just a few minutes, you will prepare the ingredients, put the cabbage in the pickle. After 24 hours, there will be a delicious crispy snack on the table - and a salad and a side dish for barbecue.

Recipe with ginger (hot pickle)

Moderately spicy and spicy taste of ginger will add peculiar notes to the finished product. For a separate flavor tone and unique sweetness, add bell pepper to the color scheme of the salty salad.

Ingredients for this recipe:

• 1 head of cabbage;
• 70 g of ginger root;
• 2 Bulgarian red peppers;
• 200 g carrots;
• 4 cloves of garlic;

Cooking:

Washed and peeled vegetables are finely chopped into strips. Ginger is cut into slices with a vegetable cutter.

The resulting cuts are placed in a container where they are evenly mixed.

In 1.5 liters of water are added:

• salt - 3 tbsp. l.;
• sugar - 5 tbsp. l.;
• ground black pepper - 0.5 tsp.

The resulting brine is boiled for 4-5 minutes, after which the fire is turned off, 100 ml of vinegar is added to the liquid and mixed thoroughly.

Vegetables are covered with hot marinade until completely immersed.

Oppression is placed on top of the cabbage until it cools.

The prepared product is kept for 24 hours before use. The shelf life in the refrigerator is one month.

With grapes (honey pickle)

The appetizer is amazing. You can cook cabbage with grapes all year round. Clarification - the recipe uses fresh basil. This is not an accident. With basil, the appetizer turns into an extraordinary dish.

What to take for the recipe:

• white cabbage - 2 kg;
• grapes - 1 kg;
• carrots - 200 g;
• basil - 100 g;
• water - 1 l;
• salt - 15 g;
• honey - 100 grams.

Step by step cooking recipe:

1. Cabbage and carrots are shredded into thin strips. The basil is finely chopped.
2. Sliced ​​cabbage and carrots are stacked in jars, layered with grapes and basil.
3. The marinade is being prepared. Water is salted, mixed with honey. Bring to a boil. Poured into banks.
4. Banks are placed in a cup, covered with gauze. Left at room temperature for 24 hours.

Dish with horseradish and garlic

Daily cabbage, for the preparation of which you need garlic and horseradish, is served at the table in small portions, like a spicy appetizer. Use fresh horseradish root. Horseradish scrolls through a meat grinder. In order not to burn the eyes and nasopharynx, a plastic bag is fixed on the meat grinder with an elastic band. The finished mixture goes directly into the bag.

The brine is prepared standard with seasonings and vinegar, and for the filling are taken:

• 2 kg head;
• 1 PC. large carrots;
• 1 bunch of dill;
• bunch of parsley;
• 5 cloves of garlic;
• 2-3 tbsp. l. hard shit.

The recipe is simple:

1. Finely chopped greens and chopped cabbage are mixed with carrots, chopped on a coarse grater.
2. Garlic mashed on a garlic press and grated horseradish are added to them.
3. The cutting is placed in a large container of 5-6 liters and 1 liter of hot brine is poured.
4. Infused overnight at room temperature. Such salting is stored in the refrigerator for a long time and has a sharp, unusual taste.

With beets, peppers and dill (recipe for 1 kg of cabbage)

Cabbage with beets turns out to be a pleasant pink color. It is easy to get a jar, fill the salad with vegetable oil and serve. It will take a little of your efforts and 24 hours of exposure to bring the recipe to life.

• white cabbage - 1 kg;
• bitter capsicum - 5 g;
• garlic cloves - 10 g;
• dill greens - 10-15 g;
• beets - 1 pc.;
• carrots - 1 pc.

For brine, 1 tablespoon of coarse table salt is taken per 1 liter of water.

Cooking steps:

1. Cabbage is peeled, cut into large pieces. Placed in an enamel pot or bucket.
2. Beets and carrots are chopped or grated. Add to cabbage. Garlic is also introduced here through a press and finely chopped dill. Everything is mixed up. Filled with brine. Fast, do you agree?
3. Covered with gauze. Aged 24 hours at room temperature - until ready. Then it is stored in the refrigerator.

Crispy and juicy cabbage in a 3 liter jar (recipes for the winter)

As soon as the first fresh vegetables appear in gardens and markets, the question of winter harvesting arises. Recipes for crispy and juicy cabbage in a 3 liter jar will come in handy.

Pickled red cabbage - quick and tasty

Red cabbage for the winter - a variety of menus and precious vitamins for the whole family. In appearance, pickled red cabbage with peppers and cauliflower resembles a rainbow. Such a multi-colored and fragrant appetizer is obtained.

What to take for the recipe:

• red cabbage;
• cauliflower;
• Bulgarian pepper.

For the marinade, it will come in handy (per 1 liter):

• salt - 25 g;
• sugar - 20 g;
• citric acid - 2-3 grams.

Cooking steps:

1. Vegetables are cleaned and washed. Cauliflower is disassembled into inflorescences. The red head is shredded. Bulgarian pepper is cut into thin circles or slices.
2. Don't want your cauliflower browning? Blanch it in boiling salted water for 4-5 minutes.
3. Vegetables are mixed. The vegetable mass is laid out in sterilized jars. Filled with marinade. For the marinade, the ingredients from the list (“For the marinade”) are mixed, brought to a boil.
4. Additionally, jars are sterilized at a temperature of 90 ° C. For half a liter, 20 minutes is enough, for 1-2 liters 25-30 minutes. Then the jars are tightly rolled up with lids. Keep on the table until cool. Then they are kept refrigerated.

Cooking spicy cabbage with pepper, cloves and cinnamon

According to this recipe, cabbage is spicy and fragrant. An interesting appetizer for potatoes, meat or baked chicken. Worth trying and appreciating.

The main ingredient is white cabbage. In addition to it, you will need products for the marinade for one 3 liter jar:

• bay leaf - 3 pcs.;
• bitter black peppercorns - 15 pcs.;
• pod of red hot pepper - 0.5-1 pc. (taste);
• ground cinnamon - on the tip of a knife;
• carnation inflorescences - 15 pcs.

For every liter of water take 50 grams of salt and 50 grams of sugar. Plus, for each 3-liter jar, take 3 teaspoons of 70% acetic acid.

Cooking step by step:

1. The cabbage is cut into large pieces. The size is approximately 5 × 5 cm. It is not tightly packed into a 3 liter jar. In addition to cabbage, 1.2 liters of marinade should fit into the jar.
2. The ingredients for the marinade are mixed in a saucepan. Bring to a boil.
3. Vinegar is poured into the jar - 3 tsp. Top up with marinade to the neck of the jar. Here the lid is rolled up. Place upside down until cool. Serve a delicious appetizer with chopped green onions or dill.

Salted cabbage with carrots and apples

Salted cabbage with carrots and apples - an easy recipe. The set of ingredients is minimal, the cooking time is limited to 30-40 minutes.

• cabbage - 2 kg;
• apples - 1 kg;
• carrots - 1 kg.

For saline solution - per liter of water, 40 grams of sugar and salt.

How to cook properly:

1. Cabbage is chopped or shredded. Carrots and apples are ground through a grater.
2. Vegetables and fruits are mixed. Packed tightly into jars. It is convenient to use containers of 0.5 liters.
3. Water with sugar and salt is brought to a boil. It is poured over the banks to the brim.
4. Banks are covered with lids. Sterilized 10-12 minutes for a 0.5 liter jar, 15 minutes for a liter jar.
5. Roll up tightly with lids. Cool down.

Sauerkraut with apples and cranberries

Cabbage in instant brine with this combination is unusually tasty. Only large quantities of appetizers should not be prepared. It is better to pickle a fresh composition each time. When stored for more than 2 weeks, the color darkens and the taste becomes not so bright.

For pickling you will need:

• white cabbage - 4 kg;
• green apples - 5 pcs.;
• large cranberries - 1 tbsp.;
• salt - 60 g;
• granulated sugar - 250 g.

For quick cooking:

1. Cabbage is cut into thin shavings with a vegetable cutter. Thick veins are not used. Cabbage chips are sprinkled with salt. Rubbed with hands until juice is released.
2. Peel apples with a vegetable peeler. The core is removed with a knife, and the flesh is cut into slices.
3. The cranberries are washed. Undamaged berries are selected.
4. A cabbage layer is lined in ceramic or glassware. Slices of apples sprinkled with cranberries are stacked on it.
5. The layers are alternated until the cooked components fit. As the products are stacked, they are compacted with a spatula. A layer of cabbage is obtained from the top and is pressed by a load.
6. We leave the container with the snack at room temperature for 3 days. Holes are made daily with a stick to release carbon dioxide. After 3 days, the resulting juice is drained into the pan.
7. 1 glass of sugar is poured into the juice. Juice is brought to a boil. The cooled brine is poured back into the salad. Exhibited for 2 days in a cool place. Cranberry sourness emphasizes the sweet taste of a mix of apples and cabbage straws.

Pickled cabbage very fast cooking at home

Pickled cabbage is always a triumph of taste and goodness. Very tasty and quickly get a jar from the refrigerator and put in a salad bowl. Here you have a fragrant snack for a holiday or an ordinary dinner. Shchi, hodgepodges are prepared with pickled cabbage. Quick recipes will not take precious time. A few minutes spent in the kitchen will fully reveal your culinary talent.

Cabbage sourdough with apples (sweet and sour taste)

The use of sour and sweet and sour varieties of apples gives the cabbage brine an additional flavor. The pulp of the fruit, marinated in combination with a crispy cabbage leaf, leaves a pleasant aftertaste.

Product set:

• large apples, sour or sweet and sour - 5-6 pcs.;
• white cabbage - 2 kg;
• carrots - 6 pcs.;
• sugar - 125 g;
• table salt - 1 tbsp. l.;
• sunflower oil - 150 g;
• water - 1 l;
• vinegar - 60 ml.

We cook pickled cabbage with apples in the following sequence:

1. Peeled apples and carrots are rubbed on a grater. Cabbage is shredded. Everything is thoroughly mixed, tightly fits into a 3 liter jar.
2. Marinade from water, salt, sugar and vegetable oil is brought to a boil. Vinegar is added. Mixed. Cabbage in a jar is poured with hot marinade. After cooling, the workpiece is removed in the refrigerator for 12 hours.

Marinade with vegetable oil

One of the ingredients of the snack is vegetable oil. Oil allows you to use cooked cabbage as a separate dish. To prepare a quick snack, you need the following ingredients:

• carrots - 4 pcs.;
• cabbage forks - 1 pc.;
• black pepper - 50 peas;
• garlic - 4 cloves;
• sugar - 2 tbsp.;
• salt - 4 tbsp. l.;
• vinegar essence 70% - 4 tbsp. l.

These proportions are for 10 servings. The number of products based on 3 liters of brine.

The recipe will take 1 hour. Cooking steps:

1. Cabbage and carrots are cut into cubes. Peppers and garlic are laid at the bottom of the jar.
2. Boiled water at room temperature is poured into the jar. After that, the water is poured into the container. In this way, the amount of liquid for the marinade is determined.
3. Salt and sugar are added, water boils.
4. Boiled brine is removed from the stove. Vinegar, oil are poured there. Hot marinade is poured into a jar. For this recipe, oil that has the smell of sunflower is suitable.

With tomatoes

Salted tomatoes with cabbage are used as a vegetable side dish for meat and fish dishes. Good seasoning for boiled potatoes. Cabbage is prepared with vinegar, in its own juice. By observing the proportions, the recipe can be used for a different amount of the finished product.

Components calculated for a 1 liter jar:

• tomatoes - 4 pcs.;
• cabbage - 0.5 kg;
• bell pepper - 1 pc.;
• medium carrot - 1 pc.;
• onion - 1 pc.;
• bay leaf - 4 pcs.;
• coriander - 0.5 tsp;
• salt - 1 tsp;
• sugar - 20 g;
• vinegar - 10-15 ml;
• sunflower oil - 20 g.

Prepared in the following sequence:

1. Shredded cabbage and carrots are lightly salted and mashed. Bulgarian pepper is cut into strips, and onions - into half rings. Tomatoes are cut into rings.
2. Vegetables prepared in this way are mixed in one bowl. Salt and sugar are also poured there. Coriander, vinegar and vegetable oil are added to the cup. The set is thoroughly mixed.
3. Cabbage is laid in layers in a dry jar. Between them are tomato rings, 1 bay leaf each.
4. The jar is hermetically sealed with a lid. It is put in the refrigerator for 3 days. After 72 hours, a quick interesting snack is ready for any dishes.

Variety of cooking with apple cider vinegar

Queen Cleopatra used apple cider vinegar with water on an empty stomach. The solution helps to speed up the metabolism. And it also improves the taste of dishes prepared with it.

Cabbage with apple cider vinegar is prepared as follows:

1. In an enamel bowl, thin cabbage straws with coarsely grated carrots are kneaded by hands. before the formation of juice. Infuse while the marinade is being prepared.
2. For the marinade, 700 ml of water is taken. Added: salt, sugar, sunflower oil. The pot is put on fire. The mixture is brought to a boil, after which apple cider vinegar is introduced. The container is removed from the fire.
3. Cabbage and carrots are covered with hot marinade. A plate of smaller diameter is placed on top, oppression is established. For complete cooking, it is enough to withstand 6 hours. During this time, the snack will cool, put in the refrigerator.

This dish includes:

• white cabbage - 2 kg;
• carrots - 2 pcs.;
• table salt - 4 tsp;
• granulated sugar - 100 g;
• water - 700 ml;
• apple cider vinegar - 100 g;
• vegetable oil - 1 tbsp.

Refrigerate before serving. This will improve the taste of the snack.

The combination of cabbage and turmeric

A bright yellow powder from the herbaceous ginger plant, turmeric. The spice will change the color and taste of the cabbage snack.

Products for shredding:

• 1 kg of cabbage;
• 1 carrot;
• 1 clove of garlic;
• 1 bell pepper;
• 50 mg refined oil;
• 1 tsp turmeric;
• 5 pieces. cloves;
• 1 tsp allspice;
• 4 bay leaves.

Ingredients for brine:

• water - 0.7 l;
• 9% vinegar - 100 ml;
• granulated sugar - 100 g;
• salt - 45 g.

Before pickling, vegetables are washed and cleaned. Further preparation:

1. Cabbage is cut into large pieces. Carrots are rubbed on a Korean grater. The pepper is cut into even strips. Garlic is not crushed, it is crushed into thin slices.
2. The cutting is mixed. Cloves, laurel, allspice are added. Oil is poured on top, turmeric is poured.
3. Salt, sugar, vinegar are added to the water. The boiling brine is immediately poured into the cabbage. A quick snack is ready in 24 hours.

White cabbage and prunes salad

A simple tasty salad is the main dish for a summer holiday. It is great to include a salad in the diet menu as a snack or side dish.

What to take for the recipe:

• cabbage - 400 g;
• prunes - 100 g (seedless);
• carrots - 1 medium;
• lemon juice - from 1 fruit;
• sugar - a pinch;
• salt - to taste.

How to cook fast:

1. Fresh cabbage is cut into small strips. Sprinkled with sugar, salt. It rumples to form juice. Laid out on a sieve. Juice is dripping.
2. Prunes are poured with hot water. Left for 15 minutes. Washed out. Sliced.
3. Carrots are rubbed through a grater.
4. Cabbage is combined with prunes, carrots. Topped with lemon juice. Mixed.

White cabbage with cucumber and radish

Vegetable salad in spring and summer is not just a budget meal. Free. With fresh greenhouse cucumbers and radishes, cabbage forms a delicious snack.

• white cabbage - half a small fork;
• cucumber - 1 pc.;
• radish - 5-6 pcs.;
• apple - medium;
• green onions - 3-4 arrows;
• garlic - 1 clove;
• mayonnaise - for dressing;
• sugar - a pinch;
• salt - to taste.

Cooking steps:

1. The cabbage is shredded. Radish, cucumber cut into strips. The pulp of the apple is also crushed. Garlic is pressed through a press. Green onion finely chopped.
2. All cuts are mixed in a large bowl. Dressed with mayonnaise, sugar, salt. Mixed. Salad is served at the table right there.

Korean cabbage in large pieces (new recipe) - very tasty

Pickled cabbage is a quick and easy snack to make. The Korean recipe involves the use of seasonings and spices. Gather them in a mortar, pound them. Or take a ready-made mixture of spices "For Korean salads."

• white cabbage - 1 head;
• carrots - 3-4 pieces;
• heads of garlic - 2 pcs.;
• ground pepper - black and red to taste;
• sugar - half a glass;
• vinegar 9% - half a glass;
• salt - 2 tbsp. l.;
• sunflower oil - half a glass.

How to cook:

1. The cabbage is cut into large pieces. The head is divided into 2 parts. Each piece is in half. Then each half for another 4-5 parts. The cut is placed tightly and tightly in an enamel pan.
2. Carrots are passed through the grater. It is laid out in the second layer, on top of the cabbage in the pan.
3. Sprinkle generously with ground black and red pepper on top.
4. The next layer is garlic. The teeth are cut into plates, stacked with the top layer. Does your pan not allow you to lay out all the ingredients in 4 layers? Repeat layers one more time. The fifth layer will be cabbage again. Further - according to the list (carrots, ground pepper, garlic).
5. For the marinade, a liter of water is mixed with vinegar, salt and oil. Bring to a boil. Pours into cutting vegetables.
6. Above is oppression. Lettuce remains infused for 2 days. After this time, awesome cabbage is ready to eat. For storage, it is convenient to arrange the salad in jars, store in the refrigerator.

Cooking sweet cabbage "Provencal" in 2 hours - you will lick your fingers

Sweet cabbage "Provencal" will be ready as soon as the marinade has cooled. Delicious juicy salad will please you and your guests. Taste - you will lick your fingers!

• cabbage - 2-3 kg;
• carrots - 2 pcs.;
• head of garlic - 1 pc.;
• water - 1 liter;
• salt - 2 tbsp. l.;
• sugar - 200 g;
• vinegar 9% - 125 ml;
• vegetable oil - 170 ml.

Cooking step by step:

1. Cabbage is thinly chopped into an enamel bowl. This is where the carrots come in. The garlic is passed through a press. The mixture is stirred.
2. The marinade is being prepared. Water is mixed with sugar. It's getting salty. Oil, vinegar is poured in. Bring to a boil.
3. The marinade is evenly poured into the cabbage.
4. An oppression is set. After 2 hours, the salad is ready to eat. Quick and easy, right?

Spicy cauliflower - the best recipe at home

Spicy tasty cauliflower will definitely be needed on the festive table. The snack will go with a bang! Read the best recipe and repeat in your kitchen step by step.

• cauliflower - 1 kg;
• carrots - 2 medium root crops;
• garlic cloves - 5 pcs.;
• water - 1 liter;
• sugar - 1 tbsp. l.;
• salt - 2 tbsp. l.;
• vinegar 9% - 100 ml;
• vegetable oil - 50 ml;
• ready-made seasoning for Korean salads - 1 package.

How to cook step by step:

1. Cauliflower is disassembled into small inflorescences. Carrots are ground through a Korean grater. Garlic is cut into circles.
2. Water is boiling in a saucepan. Cabbage is thrown into it, boils for 5 minutes. Pulled out on a sieve. All water must drain.
3. The hot marinade is being prepared. Water is mixed with salt and sugar. Vinegar, oil are added. Bring to a boil.
4. The whole vegetable cutting is added to the cup. Sprinkled with seasoning. Topped with hot marinade. Mixed. Infuse at room temperature until cool. Kept in the refrigerator for 6 hours.

Cabbage with beetroot in Georgian (recipe without vinegar in Gurian)

Salad with beetroot from white cabbage is considered one of the national dishes in Georgia. The appetizer has the original name "Pkhali". Traditionally prepared without vinegar, with lemon and pomegranate juice.

• white cabbage forks - 1 medium;
• onion - 1 pc.;
• peeled walnut kernels - 1 tbsp.;
• lemon or pomegranate juice - 3 tbsp. l.;
• parsley greens - a bunch;
• adjika - 1 tsp;
• salt - to taste.

Cooking steps:

1. The cabbage is shredded into thin strips. Pour cold water into a saucepan. Boil after boiling for 3-4 minutes. Leans back on the sieve. A decoction is not required.
2. The cabbage is cooling. Mixed with chopped onion and parsley.
3. Dressed with crushed nut kernels, pomegranate juice, adjika. Salted.
4. The ingredients are mixed. Parsley sprigs, pomegranate seeds are used to decorate the appetizer.

Chinese cabbage with peppers and tomatoes

Instant Chinese cabbage salad has a number of advantages. You can cook a snack all year round. After all, Beijing heads of cabbage do not disappear from the shelves. And in summer and autumn, these are the most necessary vitamins for a dietary and simply healthy diet.

What to take for the recipe:

• head of Beijing cabbage - 1 pc.;
• tomato - 2 pcs.;
• red bell pepper - 1 pc.;
• ground pepper - to taste;
• salt - to taste;
• mayonnaise - for dressing.

Cooking progress:

1. The cabbage is cut into thin strips. Tomato slices. Pepper straw, then cubes.
2. The cutting is mixed. Seasoned with salt, ground pepper, sauce. Mixed. Served at the table. Canned corn can be added to the ingredient list if desired.

The recipes feature deviations from traditional taste preferences and unexpected combinations of ingredients. This makes it possible to get new directions for working on the creation of an original line of cold snacks. Did you like the recipes? Write in the comments!

Read other articles on the site.

Regardless of the recipe, the following ingredients are almost always used:

• carrot;
• beet;
• garlic;
• spices.

Marinade is usually prepared on the basis of oil, vinegar, salt and sugar. Boiling marinade is used for quick pickling, cold - for longer pickling of vegetables.

For pickling, not only one white cabbage is suitable, but almost all varieties. You can pickle one cabbage, or with other vegetables at once.

As spices are usually used: bay leaf, peppers, coriander, cumin, rosemary, etc. It is also allowed to use ready-made mixtures (for cooking Korean carrots, for example). But advice: after boiling, it is better to remove the bay leaf, because it can give bitterness to cabbage.

How to salt cabbage quickly and tasty per day

Depending on the specific recipe, there are certain features, but regardless of this, there are certain tips that are best followed:

How to quickly cook lettuce in a jar

This recipe is very simple, and therefore one of the most common. Cabbage turns out delicious, and cooks in a short time.

Ingredients:

• cabbage - 2 kg;
• carrots - 1 pc;
• garlic - 3-4 cloves.

For the marinade, take:

• 1 liter of water;
• salt - 2 tablespoons;
• sugar - 3 tablespoons;
• allspice - 4 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 3 pcs;
• Apple cider vinegar (6%) - 150 ml.

Cooking process: Cut the cabbage into thin strips, try to make it as thin as possible. Peel and grate the carrots for Korean carrots. Stir in the carrots and cabbage, but do not mash yet. Peel the garlic and cut into slices, also thinly.

We proceed to the preparation of the brine: boil the water and add all the ingredients, except for the vinegar. let simmer on low heat for 5 minutes. Turn off the fire. Add vinegar and garlic, but remove the bay leaf. Pour cabbage with carrots with hot brine and mix gently. Let cool. Transfer everything to a three-liter jar, along with the marinade. Put the jar in the refrigerator overnight, and in the morning the cabbage will be ready. But it has the best taste properties after 2-3 days.

Recipe for pickled cabbage with carrots, sweet peppers, onions

coleslaw salad

A very popular recipe that is found everywhere.

• white cabbage - 2 kg.
• carrot -1 pc.
• bell pepper (red) - 1 pc.
• garlic - 4 cloves.

For the marinade, take:

• water -1 l.
• table vinegar - 0.2 l.
• vegetable oil - 0.2 l.
• salt - 3 tablespoons,
• sugar - 8 tablespoons
• bay leaf -5 pcs.

Cooking process: chop the cabbage coarsely, add the carrots, previously grated on a coarse grater, chop the garlic, add the chopped bell pepper.

The marinade is prepared as standard: boil water, add all the ingredients for the marinade and boil again, pour the vegetables with this marinade and put it under pressure.

After a couple of hours, pickled cabbage is ready!

Pickled cabbage with beets and garlic

This recipe is highly regarded by many cooks. Cabbage cooked according to it turns out to be very tasty, crispy and has a beautiful appearance, so it is perfect as an everyday and festive dish. The cooking process is simple and takes a little time, for this dish you will need:

• cabbage - 2 kg;
• carrots - 1 pc.;
• beets (large) - 1 pc.;
• garlic - 7 cloves;
• red pepper - 1 tbsp

Of course, you can’t do without a marinade, for it you need:

• water - 1 l.,
• salt - 2 tbsp.
• sugar - 1 cup.
• apple cider vinegar - 200 gr.
• peppercorns - 8 pcs.
• bay leaf 5 pcs.
• vegetable oil - half a glass.

Cooking process: coarsely chop the cabbage. You can immediately cut the forks into 4 parts, and then these large pieces into 4 parts. Do not grate beets and carrots, but simply cut into half-centimeter circles, divide each round in half. Peel the garlic and chop coarsely. Add red pepper. Prepare a large container and lay the vegetables in it in layers, alternating the prepared ingredients.

Proceed to the preparation of the marinade: boil water, add salt, sugar, pepper, bay leaf. Boil for another 5-7 minutes and remove the bay leaf. Add vinegar and oil.

Then pour everything with boiling marinade, put oppression so that the brine is on top of the vegetables, let it cool and put it in the refrigerator for 4 days. Then you can eat!

Cabbage pickled with lemon or citric acid

The recipe for cabbage pickled with pepper and lemon has deservedly found a lot of fans. The cabbage is juicy and tasty.

To prepare it, you will need:

• cabbage - 3 kg;
• sweet pepper - 1 kg;
• lemon - 1 pc;

Marinade:

• water - 1 l.;
• honey - half a glass;
• salt - 2 tsp

Cooking process:

Cabbage is cut into strips, sweet pepper - into thin strips, lemon - into circles. These ingredients are placed in jars, and then poured with boiling brine. Then cover all the jars with plastic lids and leave in a cold place (as they cool down) for a day.

Pickled Cabbage with Cranberries

Cabbage with cranberries is an amazing recipe, this dish can decorate both a regular and a festive dinner.

For cooking you will need:

• white cabbage - 2 kg.
• carrots - 1-2 pcs.
• cranberries -300-350 gr.

For the marinade, take:

• water - 1 l.;
• salt - 50 gr.;
• honey - 100 gr.
• apple cider vinegar (6%) - 100 ml.

Cooking process: Rinse the berries well. Chop cabbage, grate carrots, mix with cabbage and cranberries. Pour water into a saucepan, add honey, salt and vinegar. Bring to a boil. Then turn off and let cool, pour vegetables. Cover the top with a plate and set the oppression, and then leave in a cool place for 2-3 days.

Pickled cabbage "Spicy finger lick"

For spicy lovers, this recipe will be a real find. You and your loved ones will immediately like this dish. It is also quite simple to prepare.

You will need:

• cabbage - 2 kg.
• beets - 1 pc.
• garlic - 3 cloves.
• half a hot pepper.
• water - 1 l.
• sugar - 0.2 kg.
• vegetable oil - 5 tablespoons,
• salt - 3 tbsp.
• vinegar (6%) - 0.2 l.
• bay leaf - 3 pcs.
• peppercorns - 5 pcs.

Cooking process:

Cabbage must be cleaned from the top leaves, cut the head of cabbage into 4 parts, remove the stalk, and then cut into squares. Add finely chopped garlic. And put it all in a three-liter jar. Periodically tamp it in a jar, the cabbage should be “up to the shoulders” of the jar.

Then prepare the marinade: pour water into the cabbage, add sugar, vegetable oil, spices, peppers and beets (cut into small cubes). Put the pan on the fire, bring to a boil, then lower the heat and let it simmer for about 3 more minutes. Remove from heat, remove bay leaf, now add vinegar. After that, pour cabbage with hot marinade and leave to cool on the table. When the jar has cooled, it must be closed with a lid and put in the refrigerator. After 12 hours, the cabbage will be ready.

How to cook garlic cabbage with hot pickle in 2 hours

A quick recipe that many will love. For cooking you will need:

• cabbage -1.5 -2 kg.
• carrots - 2 pcs.
• garlic - 3 cloves.
• bell pepper - 1 pc.

For the marinade, take:

• water -1 l.
• table vinegar 200 ml.
• vegetable oil - 200 ml.
• salt - 3 tbsp.
• sugar - 8 tablespoons
• bay leaf - 5 pcs.

The cooking process consists of the following steps: cut the cabbage into large pieces, grate the carrots on a coarse grater and chop the garlic, cut the bell pepper into slices, mix it all. Prepare the marinade. Boil water first, then add all marinade ingredients and boil again. Pour the vegetables with the prepared marinade, put under oppression.

After 2 hours, the snack will be ready.

Delicious pickled cabbage with bell pepper

To prepare this recipe you will need:

• cabbage - 2 kg;
• carrots - 1-2 pieces;
• bell pepper - 1 pc;

For marinade:

• water - 1 l;
• salt - 1 tbsp;
• sugar - 3 tablespoons;
• vinegar - 1 dessert spoon.

The cooking process, in principle, is standard. Finely chop the cabbage, cut the carrots and bell pepper into small strips. Then mix everything gently and put it in a three-liter jar. Important: do not wrinkle!

Prepare the marinade. Boil water, add all ingredients. Let it simmer a little longer, then turn off the heat and pour the hot marinade over the vegetables. Once the vegetables with the marinade have cooled, they can be put in the refrigerator. You can eat the next day.

homemade pickled red cabbage recipe

Pickled red cabbage is also a very popular dish. This is the most common recipe.

For cooking you will need:

• red cabbage - 1 fork;
• bay leaf - 3 pcs;
• peppercorns - 10-15 pcs;
• carnation;
• cinnamon - half tsp;
• salt - 1.5 tablespoons;
• sugar - 3 tablespoons;
• table vinegar - 0.25 l.;
• water - 1 l;
• vegetable oil - 50 ml.

Cooking process: chop the cabbage, put it in a jar and tamp it well. Boil the marinade. Let it boil for 3 minutes, add vinegar at the end. You can add both hot and cold marinade. In the first case, it pickles faster. After 2-3 days, the snack will be ready.

Pickled cabbage in large pieces without seaming

A quick recipe, without any twist. A short marinating time provides a hot marinade, and as soon as the appetizer is cooled to 4 degrees, it can be considered ready.

For cooking you will need:

• cabbage - 2 kg;
• Carrots -2 pcs;
• water - 1 l;
• garlic - 3 pcs;
• table vinegar (9%) - 0.2 l;
• salt - 3 tablespoons;
• sugar - 8 tablespoons;
• bay leaf - 4 - pcs.;
• peppercorns - pieces 5-7.

The cooking process is quite simple: cut the cabbage into large pieces, at least 5 by 5 cm, carrots into thin circles or strips. Layer vegetables tightly. Prepare the marinade and pour over the vegetables with the boiling marinade. As soon as the container cools down (about 1.5 hours later), we remove it in the cold.

After 2-3 hours, the cabbage is ready and you can eat!

Recipe for quick pickled red cabbage slices

The appetizer according to this recipe comes to readiness somewhere after a day, but it is worth noting that every day its taste is revealed better and better.

For cooking you will need:

• cabbage - 1 pc.;
• carrots - 2 pcs;
• beets - 1 pc;
• garlic - 1 head (if you do not like spicy, you can reduce to a few cloves).
• celery sprigs - a couple.

for the marinade you will need:

• water - 1.5;
• salt - 7 tablespoons;
• sugar - one and a half glasses;
• peppercorns and bay leaf to your taste.

Cooking: cut the prepared head of cabbage lengthwise into 8 parts, then cut each part across into small squares and divide into leaves. Grate beets with carrots on a coarse grater, then mix with finely chopped garlic. Place prepared vegetables in a jar or some other container in layers, tamping a little. Then prepare the marinade - just put all the remaining ingredients in a saucepan and fill with water. Bring it all to a boil, then cool a little and pour over the vegetables.

Everything, we wait after this day and you can eat!

Pickled Sweet Cabbage Recipe in Just 8 Hours

If you love sweet cabbage, then this recipe is for you! It is quite easy to prepare it, for this you need:

Chop a kilogram of cabbage into narrow strips. Finely chop a bunch of celery. Grind the carrots finely, you can even use a blender. Mix all these ingredients well and place in containers. Then prepare the marinade. To do this, take 0.4 liters of water. Put 1 tbsp in it. salt, sugar 2 tbsp. and let it boil, let it simmer for 3 minutes over low heat, and then remove from heat. Then add 1 tsp. essences of vinegar. Pour all the vegetables with this marinade and leave to cool for a while, then put it all in the refrigerator and after 8 hours the cabbage is ready.

Pickled cabbage “Five minutes”

This recipe is loved and appreciated by many. Cabbage cooks quickly and is very tasty. To prepare it you will need:

• cabbage - 1.5 kg.
• beets - 1 pc.

For marinade:

• water - 1 l.;
• vinegar essence - 1 tsp;
• sugar - 200 gr.;
• salt to taste.
• a mixture of cloves and cinnamon - a pinch.

Cooking process: in 1 l. water, add vinegar essence (1 tsp), add spices and boil. After boiling, strain the marinade, put cabbage and beets there, chop the cabbage finely, and the beets into strips. Boil a little so that the cabbage softens a little. Then remove from heat and leave to cool. You can eat all this as soon as the snack has cooled down!

Instant cabbage with garlic

A simple salted cabbage that will delight both you and your loved ones with its taste. Among the ingredients should be highlighted:

• cabbage -2 kg;
• carrots 2 pcs;
• garlic - 3 cloves;
• vinegar (9%) - half a glass.
• water - 1 l.;
• vegetable oil - a third of a glass.

Finely chop the cabbage, grate the carrots, finely chop the garlic, mix everything well.

Now move on to the marinade. Put 1 liter of water to boil, add all the other ingredients, bring to a boil and turn off the heat. Let cool 10-15 minutes, then pour over vegetables and press down. Cabbage is at room temperature for a day, and then put in the refrigerator.

Recipe for crispy pickled cabbage for the winter

If you want to cook pickled cabbage for the winter, then prepare three-liter jars for this and take the following ingredients:

• cabbage - 2 kg;
• carrots - 1 pc;
• garlic - 3 cloves;

You can’t do without a marinade either, for him take:

• water - 1l;
• salt - 2 tablespoons;
• vinegar (6%) - 2 tablespoons;
• vegetable oil - 0.2 l;
• sugar - 0.1 kg.
• bay leaf and peppercorns - to taste.

Cooking process: clean the forks from dirty and spoiled sheets, wash it thoroughly. Cut the cabbage - this can be done with stitches and large squares. Cut the carrots into chips or chop with a combine. Finely chop the garlic. Put vegetables in layers in sterilized jars (garlic, then cabbage, then carrots). Don't pack them too hard, because the marinade should seep well between the vegetables.

Prepare the marinade as follows: boil the water, add all the other ingredients and let it boil for a couple of minutes, mix everything and remove from heat. after that, the marinade is poured into jars, they are closed with ordinary plastic lids, wrap them in a warm blanket and let them cool, then put them in a cold place. The cabbage will be ready in a day.

salted cabbage recipe

To prepare this recipe, take:

• cabbage - 3 kg;
• carrots - 0.4 kg;
• salt - 2 tablespoons;
• sugar - 1 tbsp;
• water (boiled) - 1 l;

Cooking process: chop the cabbage, coarsely grate the carrots. Then put vegetables in a 3-liter jar and press. Dissolve the spices in water, fill the jar with brine and put it in a bowl (cabbage juice may overflow during fermentation). Keep in a warm place for 3 days, and then put it in a cold place. Snack is ready!

How to cook a delicious and high-quality brine for cabbage? Today we will learn all the secrets and culinary techniques that allow not only to provide crispy preservation with wonderful spicy compositions, but also to use them for culinary and health purposes.

Let's start learning from the traditional methods of salting cabbage, as grandmothers always did - our main mentors and wise advisers.

Conditions for the preparation of high-quality brine:

• We use rock (cooking) salt without the presence of iodine, otherwise the cabbage will become soft, it will turn out with an unpleasant aftertaste. When choosing the number of white crystals, we take into account that their high concentration is a brake on the formation of lactic acid bacteria. We do not abuse the amount of such a spice: 1-3 tbsp. l. per liter of water.
• Tap water is not suitable for brine due to its high chlorine content. We use exclusively well or filtered water.
• We certainly filter the prepared composition before pouring to ensure the beneficial qualities of the brine. The resulting marinade is not only possible, but should also be used for food: added to soups, salads or just drunk. The thing is that salt is absorbed by the pulp of vegetables or fruits, and the juice coming out of them combines with the liquid component of the spicy mixture. This is how a real life-giving drink is created!

How to prepare a classic brine:

1. To obtain a spicy composition in the traditional style, we remember the elementary “formula” with the word “one”: 1 liter of drinking liquid + 1 tbsp. l. salt + 1 tbsp. l. regular sugar.
2. We dissolve all the components of the brine in warm water, add a bay leaf and peppercorns, other spices and seasonings. We boil the mixture for several minutes, use it in accordance with the proposed recipe.

Culinary techniques for preserving vegetables are always intertwined with specific methods for preparing brines for pickling or pickling foods. We present the most popular culinary techniques for obtaining tasty and healthy dishes.

A quick way to pickle crispy cabbage

In the old days, processing and harvesting white vegetables for the winter provided the family with tasty and healthy food. Nowadays, salting cabbage in brine does not have such large-scale goals, so a quick way to prepare your favorite crispy snack is very popular.

Grocery list:

• vegetable oil - 200 ml;
• sweet carrots - 3 pcs.;
• juicy cabbage - up to 3 kg;
• table vinegar - 100 ml;
• bottled water - 1 l;
• laurel leaf;
• green peppers - 2 pcs.;
• salt (large without iodine) - 60 g;
• garlic cloves - 5 pcs.

Cooking order:

1. 1. Rinse thoroughly, dry with paper towels. We divide the cabbage into 4 quarters, remove the stalk, chop the vegetable into strips. We try to get strips of the same length and width so that the salting process occurs evenly. We spread the pieces in a glass or porcelain dish.
   2. Coarsely grate the peeled carrots. We release the garlic from the husk, chop into slices. Peppers, washed without seeds, cut into thin strips. Add the prepared products to the cabbage composition, gently and effortlessly mix everything.

1. We fill a separate pan with drinking water, put salt, white sugar, bay leaf, peppercorns (5 pieces), heat the mixture to a boil.
2. Boil the composition for several minutes, move the container away from the fire, put table vinegar and oil. Pour the cabbage with the resulting brine.

We send the cooled dish to the refrigerator, and after an hour we are happy to try wonderfully crispy pieces of vegetables.

For the winter in banks

Seasonal preparations are back in “fashion”, the cellars are filled with high-quality home-made products. Cabbage in jars, as in the good old days, again took its place of honor.

List of components:

• carrots - 4 pcs.;
• laurel leaves - 8 pcs.;
• coarse salt - 120 g;
• white vegetable (it is desirable to salt late varieties of cabbage) - 4 kg;
• use peppercorns according to preference.

Step by step preparation:

1. We clean the sweet carrots, grind them on large cells of the grater, put them in a spacious bowl.
2. We release the head of cabbage from the upper damaged leaves, chop into four parts, remove the white core.
3. We chop the cabbage into strips, add to the carrot composition, mix everything well, lay it out in pre-sterilized glass bottles. Between the layers being formed, we throw sheets of laurel and peppercorns, periodically lightly tamp the products.
4. We heat a liter of purified water. We spread the leaves of laurel, table salt, granulated sugar in a boiling liquid. Boil the mixture for 10 minutes, cool to a warm state, filter the composition.
5. We put the jars in deep plates, where the excess juice formed during the fermentation process will drain. Pour the cabbage with warm brine, cover with a clean cloth (gauze), leave for 3 days at room temperature.
6. We periodically pierce the cabbage with a wooden stick, reaching it to the bottom of the containers, releasing the accumulated gases. We remove the foam that appears with a slotted spoon.
7. After the due date, we send the product to the cellar, basement, other room intended for storing winter preparations.

Crispy cabbage from a jar is a real lifesaver! And we will cook delicious borscht from it, and we will start pies, and we will improve our health.

Hot brine with vinegar

One of the popular ways to prepare a delicious snack has become quick cabbage marinated in hot brine with vinegar. The technological process is really very simple and fast, accessible even to inexperienced hostesses.

Required products:

• cabbage - a large head of cabbage;
• acetic acid 70% - 1 tbsp. l. for a 3 liter jar.

We pay special attention to the fact that the composition of the presented recipe contains exclusively white vegetables and acetic acid. Sugar, salt, carrots, and other components are not only not needed here, but are not used in principle. The resulting salting can be stored even at room temperature!

Cooking process:

1. We process cabbage in the usual way. We divide the head of cabbage into parts, chop into strips, place in a 3-liter sterilized container, slightly compact. If we use smaller containers, then we change the amount of acid: we take 1 tsp for a 1-liter bottle. vinegar.
2. We boil bottled water, add the essence, pour the composition into the jars with the placed product. We pierce the cabbage with a long knife or a wooden stick to the very bottom, releasing excess air. The containers must be filled to the top.
3. Roll up the jars tightly, turn over, cover with a small blanket, keep in this state until completely cooled. Instead of acetic acid, you can add citric acid.

The original salting for the winter is a universal product. If desired, we use it in borscht, soups, side dishes, and many other excellent dishes.

Cabbage salad with vegetables in brine

The constant success of the appetizer lies not only in the composition of the appetizing cuts, but also in the method of its spicy impregnation.

Grocery list:

• vegetable oil - 80 ml;
• onion - 2 pcs.;
• apples (necessarily sour) - 2 pcs.;
• regular sugar - 30 g;
• sweet pepper - 1 pc.;
• white cabbage - 1 kg;
• ripe tomatoes - 2 pcs.;
• table salt - 25 g;
• vinegar (3%) - 20 ml;
• clove bud;
• bay leaf, peppercorns.

Meal preparation:

1. We sort all the vegetables, select only fresh and high-quality specimens. We release the head of cabbage from the top withered leaves and stalk, chop the cabbage into strips, rub lightly without damaging the delicate strips.
2. We clean the onion from the husk, cut into cubes. Tomatoes are divided into 8 parts. Finely chop sweet carrots, seedless peppers, as well as apples, removing the core from the fruits.
3. For a delicious salad, we arrange vegetables with special attention. The thinner we cut the cabbage, the more beautiful it will look in the finished dish. Let's not forget about the aesthetics of food.
4. Making salad dressing. To do this, heat a liter of drinking water in a saucepan, add sugar and salt. Boil the composition for 10 minutes, at the end of the process add oil and vinegar.
5. We combine the products in one bowl, mix thoroughly. We prepare liter jars in advance, put a bay leaf in each, throw in a few peppercorns. We spread the cabbage composition in the container, fill the cylinders with the resulting brine.
6. We sterilize the blanks for 15 minutes, then tightly cork with screw caps, turn them upside down, cover with a towel. We check the cooled cylinders for tightness, send them to the storage room for winter preparations.

After a week, you can try the resulting dish to make sure of the incomparable taste of cabbage salad with vegetables.

Cooking in Gurian style

Sunny Georgia, gentle sounds of melodious melodies and a table full of various dishes. Among all this feast, one cannot fail to notice plates with cabbage, which attracts with its bright colors.

Necessary components of the dish:

• beets (certainly the sweetest and reddest) - 6 pcs.;
• salt (not iodized), granulated sugar - 250 g each;
• parsley, zira, clove buds (3 pcs.), bay leaves, allspice;
• chili pods - 6 pcs.;
• fresh cabbage - 10 kg;
• horseradish roots, garlic heads - 150 g each.

Cooking technology:

1. 1. First of all, we proceed to get the brine, as it must cool completely. Pour 5 liters of well / bottled water into bulk enameled dishes. Pour salt and sugar, throw in spices and seasonings, heat the composition to a boil, set aside from the fire.
   2. We remove the top sheets from the cabbage, cut the head of cabbage into slices, as if it were a sweet watermelon. Shred parts of the vegetable into strips or squares. Gurian housewives divide forks into segments or sectors.
   3. Chop hot pepper pods into rings. We clean the horseradish and beets, cut into very thin plates. We free the garlic cloves from the husk, divide into slices or use as a whole. Finely rub the horseradish root.

1. We place the cabbage in layers in the prepared container (enamelled bucket, tank, tub), shifting thin strips with the rest of the components of the dish.
2. After finishing the decoration of vegetables, fill them with warm brine, leave under oppression for three days. Do not forget to pierce the mass with a wooden stick more often, releasing gases, activating the fermentation process.

If Gurian cabbage is intended for quick consumption, then after 4 days a spicy snack can be served at the table. Otherwise, we send the salting to the basement.

Daily cabbage in brine

Small urban premises do not allow storing a lot of canned vegetables, but cabbage in instant brine does not require large areas.

Composition of ingredients:

• sweet carrots - 6 pcs.;
• white vegetable - 2 kg;
• rock salt - 60 g;
• garlic cloves - 5 pcs.;
• granulated sugar - 150 g;
• daikon or radish - 1 pc.;
• vinegar (9%), vegetable oil (olive oil is also possible) - 150 ml each;
• filtered water - 1 l.

Cooking technology:

1. We process the cabbage, chop it into strips, put it in a wide basin.
2. We clean the root crops, cut into thin sticks or rub coarsely - we decide according to tastes. We send vegetables to the white component of the dish. Mix everything gently, put it in sterilized jars, compact the composition. We select spices and aromatic mixtures in the desired quantity - there are never too many seasonings!
3. A few words about garlic. We often notice that the teeth “turn blue” in the prepared preservation. Universal advice! Having freed the slices from the husk, we discard the damaged specimens, soak the rest for 3 hours in cold water. We use garlic in whole or chopped form, add it to the rest of the prepared products.
4. For a spicy dish, you can add chopped circles of chili peppers.
5. We heat drinking water in a saucepan, add salt and sugar, boil the mixture. At the end, add vinegar and oil. Pour the cabbage mass with marinade, pierce with a stick so that fragrant brine takes the place of the released air. A day later, we treat family and friends with a luxurious snack.

We send the workpiece to the balcony. After the first light frost, the dishes will acquire especially piquant and very pleasant notes.

Delicious pickle for cauliflower

A red-headed vegetable can instantly transform the simplest salad, making it a true decoration of the festive table. Delicious cauliflower brine is a source of appetizing food qualities.

Required products:

• salt (only coarse grinding without iodine) - 300 g;
• regular sugar - 300 g;
• red head;
• vinegar essence (70%) - 120 ml.

Meal preparation:

1. We fill the dishes with 5 liters of purified water, dissolve salt and sugar in it, add spices and spices, heat the liquid to a boil. Pour in the acid, mix, cool the composition, then filter.
2. To get rid of dirt and small insects, which also love cauliflower, leave the heads of cabbage for half an hour in a slightly salted aquatic environment.
3. We take out the vegetables, rinse, dry with napkins. Finely chop the forks divided into parts. Lightly grind the cut, adding a small amount of salt, and then put it in a clean pan or glass bottles. We tamp the vegetable mass, pour it with a warm spicy composition. Then we proceed in the usual way.

A delicious pickle for cauliflower is enriched with a high content of vitamins that have entered the liquid from a healthy vegetable.

The culinary traditions of preparing brine for vegetables cannot be taken as a kind of dogma. Each recipe is only a recommendation of its author. Talented improvisation will allow us to create no less delicious compositions of our favorite dishes.

not to mention the pies. with stuffing from it.

No matter what I make of it, it always turns out delicious. But still, I prefer quick recipes, since in my family the peasants are too impatient, give them everything at once.

In search of new recipes for myself, I found a wonderful article about sauerkraut on the site, there are a lot of interesting options, I recommend that you familiarize yourself with them https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v-banke .html But let's get back to our topic and try to cook a very tasty pickled appetizer.

Before you start cooking, be sure to rinse it and remove the top leaves. Since they may be too soft and have spoiled places.

Instant Pickled Cabbage (crispy and juicy)

This recipe is very easy and simple to prepare. It will take you little time, and you will get extraordinary pleasure from eating it. Such cabbage is not stored for a long time, as it is eaten instantly. Be sure to try cooking it.

Ingredients:

• White cabbage - 2.5 kg
• Carrots - 1-2 pieces
• Garlic - 3-4 cloves
• Water - 1 liter
• Vinegar 9% - 0.5 cup
• Sugar - 0.5 cups
• Vegetable oil - 0.5 cups
• Salt - 2 tbsp. spoons
• Bay leaf, black pepper and sweet peas, cloves - to taste

Cooking:

1. Chop the cabbage into strips. Grate carrots on a coarse grater. And prepare the rest of the pickling products.

2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, put salt, sugar, peppercorns, bay leaf and cloves there. Pour in the vegetable oil and bring to a boil. As soon as it boils, add vinegar and turn it off.

3. While it is cooking, knead the cabbage well with your hands until it gives juice. Add garlic and carrots passed through the press to it. Stir evenly.

4. Now you can pour the marinade over the vegetables. With the help of a pusher, tamp everything well. Cover it with a plate and place the load. Leave at room temperature overnight.

5. And in the morning you can already eat it or put it in jars and put it in the refrigerator. It turns out very juicy and crispy, and the taste is simply extraordinary.

Quick and tasty cabbage marinated in hot brine with vinegar

And this way is even faster. You can eat it in just 3 hours. Just make it in the morning and by lunchtime you will have a wonderful snack for the main course, and put the rest in the refrigerator. It won't be there for long, I assure you.

Ingredients:

• Cabbage - 4 kg
• Onions - 1-2 pcs
• Carrots - 1 pc.
• Garlic - 5 cloves
• Honey -1 tbsp.
• Water -1.5 liters
• Vegetable oil - 200 ml
• Vinegar 9% - 100 ml
• Salt - 4 tablespoons
• Sugar - 250 gr

Cooking:

1. Let's start with the preparation of vegetables. Chop the cabbage in the usual way: with a knife, a grater with a special nozzle or a food processor. Grate carrots on a coarse grater. Onion cut into half rings. Finely chop the garlic with a knife.

2. The next thing to do is prepare the brine. Pour water into a saucepan. Add sugar and salt to it, mix. Then add honey, mix again and pour vegetable oil into it. Stir well and put on fire. Bring to a boil and add vinegar. Leave to boil for another 20-30 seconds and turn off.

3. In the meantime, the brine is boiling, mix the cabbage with carrots in a deep dish or bowl. Next, add onion and garlic and stir again. It is better to mix everything with your hands.

4. Pour the hot marinade evenly over the vegetables and mix lightly. Then put a plate on top, press it a little so that the brine appears on top and completely covers the cabbage. Put a load on top and leave it for literally 2-3 hours to salt out.

5. After the elapsed time, remove the weight and plate. Arrange the vegetables in clean, sterilized jars, tamping down well. Close the jars with ordinary nylon lids and store in the refrigerator. It can be stored in the cold for 2 months. But in my family, it doesn’t cost that much, as it is eaten very quickly.

Pickled Instant Cabbage with Bell Peppers

According to this recipe, the cabbage turns out to be simply amazingly tasty and very crispy. So I've been cooking for many years and have never heard negative feedback. It not only cooks very quickly, but is also eaten just in the air.

Ingredients:

• Cabbage - 1 kg
• Carrots - 1-2 pieces
• Sweet pepper - 1 pc.
• Garlic 2-3 cloves
• Sugar - 2 tablespoons
• Salt - 1.5 teaspoons
• Vegetable oil - 50 ml
• Vinegar 9% - 3 tablespoons
• Water - 150 ml

Cooking:

1. Chop the cabbage into thin strips, put it in a deep bowl. Add sugar and salt to it. Then mix lightly and remember it with your hands so that the juice stands out.

2. Cut the carrot into strips or grate on a coarse grater. Remove the seeds from the pepper and cut into thin strips. Put everything in cabbage, add chopped garlic and salt there. Mix everything evenly.

3. Pour boiled water at room temperature, vegetable oil and vinegar into vegetables. Mix everything well again. Cover the vegetables with a plate and place oppression on the plate. Then refrigerate for 5-6 hours.

4. And after 6 hours you can already eat it. It turns out very tasty and crispy. Can be stored in the refrigerator for up to 2 weeks in sterilized jars.

Recipe for pickled cabbage with beets and carrots: quick and tasty

If you marinate our cabbage with beets, then it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be just amazingly tasty, no doubt.

Ingredients:

• Cabbage - 1 head
• Carrots - 1 pc.
• Beets (medium) - 1 pc.
• Garlic - 4 cloves
• Water - 1 liter
• Vegetable oil - 100 gr
• Vinegar 9% - 200 gr
• Sugar - 100 gr
• Salt - 2 tablespoons

Cooking:

1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm slices. Cut the garlic into slices.

2. We begin to put everything in a jar. Place 1/2 of the beets in the bottom of the jar. Then some carrots. Next, a piece of garlic and lay half of the cabbage on top, lay it very tightly. Then repeat the layers.

3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into a saucepan, add sugar and salt. Stir, put on fire and bring to a boil.

4. After the marinade has boiled, pour it into a jar. Close the jar with a nylon lid and leave to cool completely, then put it in the refrigerator. In a day, she will be ready to eat.

Pickled cabbage with vinegar, oil and carrots for a 3 liter jar

Here is another quick marinating recipe. The cabbage is so unusual and crispy that you can swallow your tongue. This salad goes very well with potatoes and fresh herbs. Once I tried to add cilantro greens there. My husband and girlfriend loved it, but I didn't. It can be seen that cilantro is clearly not my favorite green. But here everything is for an amateur.

Ingredients:

• Cabbage - medium head
• Carrots - 2 pcs
• Garlic - 2 cloves
• Water - 1 liter
• Vegetable oil - 0.5 cups
• Sugar - 0.5 cups
• Salt - 2 tablespoons
• Bay leaf - 2 pcs
• Peppercorns - 2 pcs
• Vinegar essence - 1 tablespoon

Cooking:

1. Chop the cabbage into strips, grate the carrots on a coarse grater. Mix everything in a deep dish, and then put in a 3 liter sterilized jar.

2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait until it boils, keep it on fire for another 3 minutes and turn it off. Then add the garlic passed through the press, vinegar essence into the pan and stir. Now pour the marinade into the jar of vegetables. Cover with something on top and leave to cool, then close with a nylon lid and put in the refrigerator.

3. In a day you can eat it. It has an amazing taste, it is very juicy and crispy. Such an appetizer will always be in place on any table.

Video on how to cook cabbage in 2 hours

Do you still have doubts and you do not fully understand everything? It does not matter, I found a very detailed and understandable video recipe. After looking at it, you should no longer have any doubts. I wrote out the ingredients, but how to cook - see for yourself.

Ingredients:

• Cabbage - 3 kg
• Carrots - 3-4 pieces
• Garlic - 4 cloves
• Water - 1.5 liters
• Vegetable oil - 200 gr
• Sugar - 200 gr
• Salt - 3 tablespoons
• Vinegar 9% - 200 gr

Well, now, I think, no one has any doubts left. You made sure that everything is prepared very simply and quickly, and the result will only please everyone. You can add your favorite herbs, such as dill or parsley, when serving.

You have read very simple and quick recipes on how to cook delicious pickled cabbage. Now it remains only to choose the option to your liking, stock up on products and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.

And I can only wish you bon appetit. Bye!