Every housewife should know how to prepare cabbage salad for the winter, since household members like this dish for its pleasant crunch and rich, spicy taste. A simple appetizer looks great on the table as a side dish, an addition to boiled or baked potatoes, or any type of meat. It’s worth learning the secrets of canning delicious cabbage preparations.

Cabbage for the winter in jars

Any homemade recipe for how to make cabbage salad for the winter begins with choosing the appropriate ingredients. The white cabbage variety is ideal for appetizers, but there are options for using red cabbage, Beijing cabbage, cauliflower and kohlrabi. Cabbage leaves are chopped, shredded, mixed with vegetables and poured with marinade. The essence can easily be replaced with apple cider vinegar, wine vinegar, and lemon juice. It’s nice to cook twists with bay leaves, cloves, allspice, red pepper, and celery. Coriander, cinnamon and dill seeds will add charm to the appetizer.

Colored

Early cauliflower looks impressive in jars and combines elegantly with various vegetables. A tasty dish would be prepared from this species with the addition of carrot stars, apples, and bell peppers. Excellent seasonings suitable for snacks include black pepper, allspice, garlic, and bay leaf. Chili pepper adds piquancy to the twist, and bell peppers and apples add brightness.

Red cabbage

Red cabbage looks impressive in jars, snacks from which are highly beneficial. A large amount of acetic or citric acid will help preserve its unique color. This delicious cabbage salad for the winter goes perfectly with beets, cucumbers, whole onions and cloves of garlic. Ideal seasonings would be allspice, horseradish root, bay leaf, and garlic.

White cabbage

The most popular for twists, white cabbage is a versatile product that can be prepared with different ingredients to create colorful snacks that look great in photos. Additive options include cucumbers, hot and sweet peppers, apples, and mushrooms. Seasonings include horseradish, garlic, fresh herbs, and currant leaves.

Cabbage salad recipes for the winter

Today, every cook has access to step-by-step recipes for preparing winter cabbage salads with photos and video tutorials. Using them you can easily prepare the most delicious dish, which will become the housewife’s signature dish and will appeal to all guests and family members. It is possible to make a quick cabbage salad for the winter by combining cucumbers, beans, tomatoes, and onions. The Korean recipe will be a savory appetizer, and the most spectacular (as in the photo) is the blue version with eggplants.

With carrots

A traditional light cabbage and carrot salad is easy to prepare for everyone, regardless of ability or skill. To make it, it is better to take the white cabbage variety - the autumn vegetable goes well with carrots, fresh paprika and onions. The salad twist will please your household if you serve it with meat or fish.

Ingredients:

• paprika – 1 kg;
• carrots – 1 kg;
• onion – 1 kg;
• cabbage heads – 5 kg;
• granulated sugar – 0.35 kg;
• vegetable oil – 500 ml;
• vinegar essence - half a liter;
• salt – 4 tbsp.

Cooking method:

1. Chop the heads of cabbage into strips, grate the carrots coarsely, cut the paprika into half rings, and chop the onions.
2. For the marinade, combine vinegar, oil, salt and sweeten.
3. Pour the marinade over the ingredients and stir.
4. Place into jars after sterilization, compact, and seal.

With bell pepper

Cabbage salad with bell peppers for the winter has a bright color and spicy aroma. It is better to take fresh bell peppers for it, which will contrast with white cabbage leaves (prefer red or yellow). Garlic will add spice to the aroma, and the vinegar essence will preserve the dish for a long time, preventing it from becoming moldy or spoiled due to fermentation.

Ingredients:

• cabbage fork – 950 g;
• carrots – 2 pcs.;
• paprika – 2 pcs.;
• garlic – 2 cloves;
• sugar – 40 g;
• salt – 20 g;
• vegetable oil – 85 ml;
• vinegar essence - ¼ cup;
• water – 50 ml.

Cooking method:

1. Finely chop the fork, grate the carrots, lightly mash with cabbage strips.
2. Peel the bell pepper from seeds, cut into strips, and add to the vegetables with salt and sugar. Stir with a wooden spoon, pressing lightly to release the juices.
3. Place in jars with chopped garlic.
4. Heat water, mix with vinegar essence and oil. Pour the boiling marinade into jars and roll up.

With vinegar

A simple tasty dish is cabbage salad with vinegar and sugar, which combines only carrots, garlic and spices. It’s nice to serve the twist with meat or fish dishes, or combine it with chicken or turkey. Cabbage salad for the winter will be appreciated by all guests if you use it as a side dish for baked knuckle - a traditional dish of German and Czech cuisine.

Ingredients:

• head of cabbage – 3 kg;
• garlic – 3 heads;
• carrots – 2 kg;
• water – 7 glasses;
• sugar - glass;
• salt – ½ cup;
• vegetable oil – 0.2 l;
• bay leaf – 4 pcs.;
• black pepper – 13 peas;
• vinegar essence – 200 ml.

Cooking method:

1. Chop the head of cabbage, mix with carrot strips and crushed garlic cloves. Place into jars.
2. For the marinade, mix water with granulated sugar, butter, salt and season with spices. Boil, pour in vinegar essence, boil again.
3. Pour boiling marinade over the products, sterilize for 20 minutes, and roll up.

With carrots and vinegar

Cabbage and carrot salad with vinegar, which is seasoned with fresh onions, has a bright piquant taste. It has a milder flavor due to the use of apple cider vinegar, which adds sweetness and tenderness to the dish. Many people will like this preparation, full of vitamins, because it is so pleasant to eat it in the cold to feel the summer taste of vegetables.

Ingredients:

• head of cabbage – 0.6 kg;
• carrots – 100 g;
• bell pepper – 1 pc.;
• onion – 1 pc.;
• water – 60 ml;
• apple cider vinegar – 5 tbsp;
• vegetable oil – 50 ml;
• salt – 10 g;
• sugar – 20 g.

Cooking method:

1. Chop the head of cabbage, grate the carrots, cut the onion into half rings, and cut the paprika into strips.
2. Make the marinade: pour water, oil into vinegar, add salt, sweeten, and boil.
3. Pour the marinade over the food and cover with a flat plate. Place under pressure.
4. After 11 hours, put into jars and roll up.

Blue Cabbage Salad

A salad with red cabbage, which retains its rich color thanks to the addition of vinegar essence, looks impressive in jars and plates. It is good on its own, with only a small addition of seasonings and spices that set off its spicy taste. The purple variety goes well with cloves, bay leaves and garlic.

Ingredients:

• head of cabbage – 2.5 kg;
• water - liter;
• vinegar – 80 ml;
• salt – 70 g;
• sugar – 70 g;
• bay leaf – 6 pcs.;
• cloves – 10 g;
• black pepper – 10 peas;
• allspice – 10 peas;
• garlic - head.

Cooking method:

1. Chop the red head of cabbage and grind with salt. Cover with a lid and place in the refrigerator overnight.
2. Place seasonings, crushed garlic cloves, and cabbage straws in the jars.
3. Boil water, salt, sweeten, season with vinegar essence.
4. Pour the marinade over the vegetable, sterilize for 15 minutes, and twist.

From fresh

Many housewives will need a recipe for how to prepare a salad of fresh cabbage with onions, paprika and apples. Such an original winter dish will not leave anyone indifferent, because it will combine spiciness, sourness and bitterness. The amount of spices in the preparation is minimal, so the vegetables will retain their original taste and vitamin benefits for the body.

Ingredients:

• heads of cabbage – 5 kg;
• carrots – 1 kg;
• onion – 1 kg;
• bell pepper – 1 kg;
• apples – half a kilo;
• salt – 80 g;
• vinegar - glass;
• vegetable oil – ½ cup.

Cooking method:

1. Chop the heads of cabbage, chop the vegetables, cut the apples into pieces.
2. Mix oil with vinegar essence, salt and sweeten.
3. Mix all ingredients and add marinade.
4. Place into jars and roll up.

Sweet cabbage

Sweet cabbage for the winter has an extraordinary taste, which many will like for its piquancy and delicate aroma. It is good to combine with salted meat products to give the taste greater expressiveness and harmony. This preparation goes well with smoked meats, emphasizing their expressive aroma.

Ingredients:

• cabbage forks – 2.5 kg;
• carrots – half a kilo;
• onion - half a kilo;
• paprika - half a kilo;
• sunflower oil – 200 ml;
• sugar – 150 g;
• vinegar essence – 40 ml;
• salt – 40 g.

Cooking method:

1. Chop the forks into strips, the paprika into strips, the onions into half rings, and grate the carrots.
2. Mix vegetables with vinegar essence, oil, salt and sweeten.
3. Leave to marinate at room temperature for 35 minutes until the juices come out.
4. Place in jars and roll up.

In Korean

Fans of hot and spicy foods will benefit from a recipe for Korean cabbage for the winter, which is distinguished by the bright, pronounced taste of a traditional Asian dish. Grated fresh ginger root and ground coriander will help you. If the latter is not available, a ready-made seasoning for Korean cuisine will help out. Garlic arrows will add spiciness to the preparation, but if they are not there, you can use cloves.

Ingredients:

• heads of cabbage – 1.5 kg;
• carrots – 100 g;
• onion – 100 g;
• ginger root – 10 g;
• dried paprika – 5 g;
• seasoning for Korean dishes - package;
• garlic – 5 cloves;
• sugar – 20 g;
• salt – 10 g;
• vinegar essence – 20 ml.

Cooking method:

1. Cut the heads of cabbage into square slices, chop the onions into half rings, grate the carrots and ginger, crush the garlic cloves.
2. Mix seasoning with paprika, add salt, sweeten, add to vegetables, mash.
3. Transfer to jars and add vinegar.
4. Fill with boiling water and roll up.

With beets

Cabbage with beets and garlic for the winter is considered an incredibly healthy preparation. This vitamin delicacy improves digestion and serves as a source of energy. It can be easily turned into a soup dressing and served hot, used for borscht and side dishes. It is best to serve the preparation with fresh chopped herbs to highlight the delicate taste of pickled products.

Ingredients:

• beets – 1 kg;
• forks – 1 kg;
• onion – 1 pc.;
• vinegar essence – 100 ml;
• sugar – 150 g;
• water – 300 ml;
• salt – 20 g.

Cooking method:

1. Boil the beets, grate coarsely.
2. Chop the forks with a special knife, cut the onion into cubes.
3. Mix vegetables with vinegar essence, pour in chilled marinade from boiling water, add salt and sweeten.
4. Press down with a press and leave for 24 hours.
5. Transfer to jars, sterilize for half an hour, and roll up.

With beans

It is useful to learn how to prepare a cabbage and bean salad, which turns out very beautiful by combining red beans with tomatoes, zucchini and carrots. A canned appetizer can be a side dish for meat, fish, poultry, or serve as an independent dish. In addition, lovers can use it as a seasoning for soup.

Ingredients:

• tomatoes – 1 kg;
• dry red beans – 2 cups;
• zucchini – 1.6 kg;
• heads of cabbage – 1.5 kg;
• onions – 6 pcs.;
• sugar – 1.5 cups;
• vegetable oil – 300 ml;
• vinegar essence – 300 ml;
• salt – 30 g.

Cooking method:

1. Soak the beans in water and cook until soft.
2. Chop the forks and cut the zucchini into strips.
3. Remove the skins from the tomatoes and grind them, chop the onions.
4. For the marinade, mix vinegar with oil, add salt, sweeten, boil, and add vegetables. Simmer for an hour, add beans halfway through.
5. Transfer to jars and roll up.

Canning cabbage for the winter - cooking secrets

To make harvesting cabbage for the winter successful, you should listen to the following tips:

• cabbage salads for the winter involve the use of mid-late or late varieties, dense heads of cabbage with strong leaves without signs of rotting, frostbite, or damage by pests;
• The product goes well with apples, cranberries, lingonberries, and beets;
• The product cannot be marinated in aluminum containers.

Video

Not everyone knows that cabbage contains more vitamin C than fruit. Therefore, nutritionists recommend including it in your diet. But in winter, not everyone has the opportunity to prepare dishes from fresh cabbage. In this case, the vegetable can be preserved.

Salted cabbage can be added to pies, salads, and borscht. It can also serve as an appetizer with various side dishes. It should be noted that canned cabbage can be stored for a very long time, while retaining its beneficial properties.

Every housewife should make sure that in winter the family has a crispy, tasty and healthy snack. There are many recipes for preparing preparations from white, red, Beijing, cauliflower and other types of cabbage.

We will look at several canning options. If you have not previously prepared this vegetable for the winter, then be sure to do so while you can purchase fresh heads of cabbage.

Canning cabbage for the winter in jars with iron lids

Let's prepare cabbage salad with carrots for the winter. We will roll up the jars with iron lids. The recipe is very simple, so any housewife can easily make winter preparations.

Ingredients:

• 1 kg of fresh cabbage.
• 5-7 medium sized carrots.
• 5 cloves of garlic.
• 125 ml water.
• 125 ml sunflower oil.
• 125 g granulated sugar.
• 1 tbsp table salt.
• 10 tbsp 9% vinegar.

Canning process

It is recommended to use round white cabbage as it is juicier. Peel the vegetable from green leaves and chop it with a thin salt shaker. To do this, you can use a special cabbage knife. Transfer to a separate bowl.

If you want to make a really tasty cabbage preparation, then you can’t do without carrots. It improves the beneficial properties of the snack. The vegetable needs to be peeled, washed with cold water, then grated on a coarse grater.

Peel the garlic and grate it on a fine grater. You can use more garlic. Consider your taste preferences.

Place the prepared ingredients in a bowl and mash well with your hands so that the cabbage releases its juice.

While the vegetables are steeping, you need to start preparing the brine. Pour 0.5 cups of filtered water, salt, sugar and butter into an enamel pan. Mix all ingredients. Place the pan on the stove and turn on the maximum setting so that the liquid boils faster. In this case, the brine must be constantly stirred so that the sugar and salt are completely dissolved.

Remove the pan from the stove and add table vinegar to the solution and stir.

Pour the prepared brine over the cabbage salad. Mix the ingredients thoroughly and leave to steep for at least 2 hours.

During this time, the vegetables will marinate well and release juice. After this, put the cabbage into jars, which must first be sterilized in any convenient way.

Cover the jars with iron lids and roll up with a special device.

Place the workpiece in a cool place. If you wish, you can try cabbage after about one week. There is nothing complicated in preparation, so you will definitely be able to make such a winter preparation.

Canning kohlrabi cauliflower for the winter at home

Kohlrabi is a vegetable that looks like a radish and tastes similar to regular white cabbage. Using this recipe, you can prepare a complete salad, rich in essential microelements and vitamins. The snack is low in calories, so it can be consumed in unlimited quantities.

Ingredients:

• 300 g kohlrabi.
• Half a medium carrot.
• 1-3 cloves of garlic.
• 1-2 g chili pepper.
• 1 tsp oregano.
• 1 tbsp white wine vinegar.
• 1 tsp salt.
• 1 tsp sugar.

Preservation steps

In order not to waste time searching for the necessary products during cooking, it is recommended to prepare all the ingredients immediately. You can use other spices in the recipe, but the taste may vary greatly. If you have the desire and time, then experiment, perhaps you will come up with a new way to prepare a delicious snack.

Kohlrabi has no leaves, but the thick skin must be peeled off before cooking. To do this, the vegetable must be divided into two parts, and then remove the top layer. First you need to wash the cabbage and cut off the stem. Cut the vegetable pulp into medium-sized cubes, as shown in the image below.

Wash the young carrots, remove the top layer with a vegetable peeler and cut into cubes, just like cabbage. Add to bowl with kohlrabi.

Peel the garlic and chop it into small pieces or slices, as you prefer. Add to bowl with remaining ingredients.

Now you need to add oregano. Mix everything with a wooden spoon or your hands.

Sterilize the jar. To do this, you need to preheat the oven to 100 degrees and place the container in it for 10 minutes. When it cools down, fill it with chopped vegetables. Add a pepper pod on top.

Sprinkle granulated sugar and rock salt on top. It should be noted that iodized salt does not need to be used as it is not suitable for preserving food.

At the final stage of cooking, you need to pour white wine vinegar over the cabbage.

Boil a small amount of water and add it to the jar so that the liquid completely covers all the ingredients. After this, you need to preheat the oven to 100 degrees and sterilize the workpiece for 30 minutes.

Remove the canned cabbage from the oven and roll up the lids. It is recommended to cover the jars with a blanket and leave them in a dark place so that the snack cools completely. If you store cabbage in a cellar or pantry, it will not spoil within six months.

Early cabbage. Preserving in jars

Each housewife has her own recipes and secrets for preparing dishes and winter preparations. But this method of canning is not so popular, so it is not known to everyone. Try this option.

Ingredients:

• 1 medium-sized head of young cabbage.
• 1 liter of boiled water.
• 2 tbsp granulated sugar.
• 2 tbsp table salt.
• 2 tbsp 70% vinegar essence.
• ½ cup vegetable oil.
• 6 peppercorns.
• 2 bay leaves.
• 3 tbsp mustard seeds.
• 5 cloves of garlic.

Cooking method

Remove the top leaves from the cabbage. The head of cabbage needs to be cut into six slices and the stalk cut out. Then cut the vegetable into large pieces and place in a separate bowl.

To prepare the brine, you need to bring water to a boil, then add the required amount of vegetable oil, sugar and rock salt. The solution must be thoroughly mixed until all the crystals dissolve

When the water has cooled completely, you need to add the essence of vinegar and spices to it. It should be noted that the essence is several times stronger than ordinary vinegar, so try not to exceed the recommended amount.

Peel the garlic cloves, finely chop and add to the rest of the products. Pour the prepared brine on top.

The vegetable mass must be thoroughly stirred and a lid or flat board placed on it, and a weight on top. Keep under pressure for 2-3 days at room temperature.

And if you want to roll early cabbage into jars for the winter, you can use another method. To prepare a 700g jar we will need:

• 200 g young cabbage.
• 1 medium carrot.
• 2 bay leaves.
• 4 peppercorns.
• 2 cloves.
• 1 tbsp salt.
• 1 tbsp sugar.

Step-by-step canning

You need to remove the dried and green leaves from the cabbage, after which you need to finely chop it. Grate the peeled carrots on a coarse or medium grater.

The vegetables need to be stirred and mashed by hand so that the cabbage releases its juice. Pack the ingredients well into a sterilized glass jar. Pour boiling water over the salad and leave for about 15-20 minutes. Then the liquid must be poured into the pan. Place the container of water on the stove, wait until it boils, and pour in the snack again.

After 10-15 minutes, the water must be poured into a bowl or pan and brought to a boil. Then you need to add the necessary spices, table vinegar, granulated sugar and table salt. Wait for the brine to boil, fill the jar with cabbage with it and roll up the lids.

The workpiece must be wrapped upside down in a warm towel and removed until it cools completely. It is recommended to store the workpiece in a cellar or refrigerator.

Greetings to the housewives who are reading this article. Very soon, and someone is already starting to prepare cabbage for the winter. And here questions arise, especially for those who decided to marinate or salt cabbage for the first time, how to do it correctly so that the result is liked by the family. On my pages I have already told you how to cook or make.

I will share with you the most interesting, and most importantly proven recipes. There will be several of them, I advise you to try to cook each one, so that later you will know exactly how you like it. I hope my recipes will end up in your notebook with your favorite dishes.

Let's get down to business quickly, the main thing is to prepare in a good mood. Then you will definitely succeed. Don’t be afraid to experiment; your work will be appreciated without a doubt.

The recipe is designed for young white cabbage. Just when you are just starting to harvest, you can already pickle a couple of jars of chili peppers. It will be moderately spicy, the snack will be crispy and incredibly tasty.

List of vegetables and spices:

• White cabbage – 250 g
• Carrots - 1 pc.
• White pepper - 1 piece
• Chili pepper - 15 g
• Vegetable oil - 3 tbsp. spoons
• Vinegar 9% - 1 tbsp. spoon
• Sugar - 2 teaspoons
• Salt - to taste
• Black pepper - a pinch

Cooking steps:

Grind the head of cabbage, this can be done with a knife or a special shredder. Then press it slightly with your hands, this is necessary to make it juicier.

Add carrots to the bowl with the cabbage, peel them and pass through a grater, preferably with small holes.

Add sugar, salt, black pepper to vegetables. Then vegetable oil, vinegar. Everything needs to be mixed thoroughly and rinsed thoroughly with your hands so that the juice is released from the vegetables.

After that, fill a clean jar specially prepared for the preparation. Cover it with a lid and place it in the refrigerator for a day.

Pickled cabbage can be served after 24 hours as an appetizer for main courses. And if you want to save this preparation for the winter, then put it in sterilized jars and roll up the boiled lids.

Good luck with your cooking and have a nice day!

Recipe for cabbage with beets without sterilization

Sweet and sour cabbage with beets will be a wonderful appetizer on your table. And what a color! It will undoubtedly only increase the appetite of the family. At the same time, cooking will not take you much time and effort. And if you add herbs and cucumbers to the finished dish when serving and season with vegetable oil, you will get a delicious salad.

List of vegetables and spices:

• White cabbage – 1/2 pcs.
• Beetroot - 1 piece
• Carrots - 1/2 pcs.
• Salt - 1 teaspoon
• Sugar - 1 tbsp. spoon
• Cloves - a handful
• Bay leaf - 3 pcs
• Black peppercorns - a handful

Cooking steps:

Shred the cabbage into a bowl, using your hands.

Peel carrots and beets and wash under running water. Chop the vegetables on a coarse grater and add to the cabbage.

Pour salt and sugar into the container with vegetables, mix thoroughly with your hands, as if squeezing.

Wash the jar with cleaning products and sterilize. Then place black peppercorns, cloves and bay leaves on the bottom.

Fill the jar exactly halfway with the vegetable mixture and add the spices again.

Fill the jar completely, try to pack the vegetables as tightly as possible into the jar. Place it in a deep bowl and place a press on top; I used a plastic bottle filled with water. The jar should stand in this state for about a week, while the cabbage needs to be pierced every day so that it is saturated with its own juices.

Enjoy the aromatic snack by seasoning with oil, even unrefined oil.

Enjoy your meal!

Cooking early cabbage in jars in brine under iron lids

Fragrant, juicy, crispy cabbage according to the most successful, in my opinion, recipe out of many existing ones. Absolutely any housewife can do it, the main thing is to start. The cooking process is simplified by the use of brine; there is no need to construct a bend.

List of vegetables and spices:

• White cabbage – 2 kg
• Carrots - 2-3 pcs.
• Bay leaf - 3-4 pcs.
• Allspice peas - 5-6 pcs.
• Water - 1.5 l
• Salt - 2 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Cranberry berries - optional

Cooking steps:

First, prepare the brine, fill the pan with water, which you then put on the stove. After boiling, add salt and sugar, stir until dissolved.

Finely chop the cabbage in a way convenient for you, remembering it a little with your hands.

The carrots must be peeled, washed under running water, and then chopped in a convenient way for you, on a grater or with a knife.

Mix chopped carrots and cabbage together in one deep bowl.

Place the vegetable mixture in thoroughly washed jars, adding layer after layer of peppercorns and bay leaves. You need to compact the cabbage as tightly as possible.

Pour the brine from the bowl into jars, which you place in a container so that the liquid leaking from the jars does not spill. Cover them with a thin cloth or gauze and leave them for several days, about a week. During these days, you need to periodically pierce the cabbage and pour the brine back into the jar, which will flow out.

The cabbage should be completely covered with brine; do not allow the top layer to dry out.

Then the snack is already quite edible. For winter storage, it is best to roll up the jars and put them in a cool pantry.

Cook with love, eat with pleasure!

Video on how to prepare sauerkraut in jars

A quick and very easy way to make sauerkraut for the winter. Crispy, juicy, and so delicious. Try it too!

Long-lasting preparations for you!

Korean cabbage - the best recipe for the winter

A spicy and aromatic snack will be at home on any table. Cabbage is a very healthy vegetable and quite versatile; you can prepare countless dishes from it. I offer a simple recipe that does not require any special knowledge from you.

List of vegetables and spices:

• White cabbage – 1-1.5 kg
• Ground black pepper, allspice - to taste
• Dill seeds - 1 teaspoon
• Coriander seeds - 1 teaspoon
• Garlic - 3 cloves
• Vinegar - 30 ml
• Sugar - 1 tbsp. spoon
• Salt - 1 tbsp. spoon
• Vegetable oil - 30 g
• Water - 1 l
• Cranberry - to taste

Cooking steps:

The cabbage needs to be chopped into thin strips. If you have a food processor, it will make this task easier. Place the chopped vegetable in a deep saucepan.

In another saucepan, combine coriander and dill seeds, salt, sugar, and chopped garlic. Pour in vegetable oil and water, then mix thoroughly and place the pan on the stove. Bring the marinade to a boil, then remove from heat.

Next, pour the hot marinade into a saucepan with cabbage, add vinegar and some cranberries, stir. Cover the container with a plate so that the cabbage does not float and is completely covered with marinade. You can also cover the pan with a lid. Leave it at room temperature to marinate for a day.

After a day, fill clean, sterilized jars with the snack, close them tightly with lids, you can even roll them up.

Store in a cool place.

Serve the appetizer with chopped herbs, eat with pleasure and treat your friends!

Instant cabbage - recipe for a 3-liter jar

An excellent snack option for boiled potatoes. Spicy cabbage will be wonderful in its taste. It can also be used to prepare salads or hot dishes.

List of vegetables and spices:

• White cabbage – 2.5 kg
• Carrots - 3-4 pcs.
• Garlic - 4 cloves
• Salt - 2 tbsp. spoons
• Sugar - glass
• Vinegar 9% - 1/2 cup
• Vegetable oil - 1/2 cup

Cooking steps:

Clean the head of cabbage from the top leaves, if necessary. Next, chop it on a special grater or using a knife or food processor.

Grind the pre-peeled carrots through a grater with large holes.

Combine the vegetables together, mix with your hands as if squeezing the cabbage and carrots.

Peel the garlic cloves and chop them very finely; this can be done using a garlic press. Add to cabbage and carrots, stir.

Bring water to a boil in a saucepan, add spices: sugar, salt. Pour in vegetable oil and vinegar.

Pour the marinade over the cabbage; the vegetables should be completely covered with the marinade.

Cover the container with a lid and leave it like that for a day or a little more. During the process, the contents of the container must be mixed.

Once the time is up, fill the prepared clean jar with the winter quick snack.

Enjoy your meal!

Recipe for spicy cabbage in large pieces

A very successful recipe that is passed down in our family from generation to generation. Even true gourmets will enjoy the spicy cabbage. This appetizer can also decorate your holiday table, an excellent dish to accompany strong men's drinks.

List of vegetables and spices:

• White cabbage - 4-6 pcs.
• Garlic – 30 cloves

For marinade for 1 jar:

• Salt - 3 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Allspice - 2-3 pcs.
• Bay leaf - 1 piece
• Dill seeds - 1 tbsp. spoon
• Vinegar - 3 tbsp. spoons
• Water - 1.5 l

Cooking steps:

Prepare the cabbage; it needs to be cut into large pieces so that they easily fit through the neck of the jar.

Peel the garlic, cut each clove into several pieces. There is no need to chop very finely.

Before putting cabbage in them, rinse the jars thoroughly and sterilize them over steam or in the oven. Then start filling the jars, packing each piece as tightly as possible. At the same time, place a pan of water on the stove.

Add garlic to jars filled with cabbage, pour boiling water, and cover with lids.

In a separate pan filled with water, combine salt and sugar, stir, and bring to a boil.

Drain the hot water from the jars, place the spices in each jar, add vinegar, fill with marinade to the brim and roll up the lids.

Turn the rolled up jars upside down, and once they have cooled, move them to the place where they will be stored.

Good luck with your cooking and have a great day!

Video recipe for delicious pickled cauliflower

A simple and affordable way to prepare a great winter snack.

Bon appetite!

Preparing vegetable preparations requires time, which is sometimes not enough. The selection of recipes in this article is prepared for quickly preparing a delicious crispy, juicy, and also vitamin-rich snack.

Prepare healthy and delicious meals for yourself and your loved ones. See you soon!

By winter, gardens and vegetable gardens are empty, but our pantries and cellars are well replenished with winter supplies: homemade marinades and pickles, jams and preserves. But there is still time and opportunity to add something to these reserves. Today we will tell you how to prepare cabbage, canned for the winter. After all, such a dish can bring many benefits in cold weather: thanks to fiber, it will stimulate the intestines, help with ulcers and some other diseases, and saturate the body with the necessary vitamins.

General information about canning cabbage

For home canning, preparing the marinade, use acetic acid. Depending on the concentration it has in the finished product, cabbage can be: spicy, sour and slightly acidic. The starting material itself is late or mid-season varieties of white cabbage, which should be without internal voids (a dense head of cabbage with well-fitting leaves).

Required Ingredients: cabbage - five to six kilograms, tomatoes - two to three kilograms, bell pepper - one and a half kilograms, onions - also one and a half kilograms, black pepper, 9% table vinegar, refined sunflower oil - a tablespoon. Step-by-step cooking recipe:

Canning sauerkraut

Every housewife cooks a lot in the fall, they are very diverse. After all, everyone’s tastes are different: some people like pickled sauerkraut with pepper, others love instant sauerkraut, etc. This recipe is usually not used.

But sometimes it happens that a large harvest is obtained, and it needs to be processed as quickly as possible. That's when our method will come in handy. Some people are surprised that you can can sauerkraut. Of course, there is nothing complicated about it. We will need: one liter of water, 50 grams of salt, the same amount of granulated sugar, 50 ml of vinegar.

Description of the process of preserving sauerkraut

The beginning is ordinary, like the standard recipe for canned cabbage for the winter. We wash, clean, then chop. And the whole secret of our version lies in the preparation of the brine. Dissolve salt and sugar in water, add vinegar and bring to a boil. Then remove from heat and let it cool. Meanwhile, we are working on lids and cans for preservation - washing, cleaning and sterilizing.

After this, put the cabbage in jars and fill with cold brine. At the same time, leave three centimeters free to the neck. Cover with iron lids and send to ferment in a warm place. Please note that the liquid will overflow over the top after some time. After three days, it is necessary to sterilize the jars using a water bath: three-liter jars - 40 minutes, two-liter jars - 25 minutes, liter jars - 15 minutes. Then, using a key, we roll up the jars with iron lids, turn them upside down and wrap them up. Sauerkraut, canned with vinegar, is ready. Store only in a cool place. In winter, open the jar, add finely chopped green or onions, vegetable oil and serve the resulting salad.

for the winter

Cauliflower canned in jars can be used for both side dishes and salads. To prepare it you need: five kilograms of cabbage, one kilogram of carrots, the same amount of onions, two tablespoons of salt, eight teaspoons of vinegar. Bell pepper lovers can add that too. So, we clean the cabbage and divide it into inflorescences. Wash and cook in boiling salted water for seven to ten minutes.

We also clean the onions and carrots, wash them, then cut them and rinse them in boiled water. Place vegetables in layers in sterile jars. Pour the same brine in which the cabbage was cooked. After 15 minutes, drain the brine and bring to a boil again. Meanwhile, add vinegar to each jar and fill with boiling brine. We seal it right away. Place it upside down and let it cool for ten hours. This cabbage can be stored in an apartment without any problems. The main thing is that the sun does not shine on it.

Cabbage for the winter in jars is one of the most common variations of preparations, which is popular among housewives due to its excellent taste and benefits for the body. Cabbage contains a very large amount of vitamin C and minerals, which are preserved for a long time almost unchanged, which means that after preparing such a snack, you don’t have to worry about the health of your household. In addition, cabbage in jars for the winter is a low-calorie and dietary product, so it is ideal for those who watch their figure and adhere to a healthy diet. But even more attractive is the delicious taste of this preparation - neither adults nor children will refuse to crunch the juicy cabbage. And if you preserve it together with bell peppers and beets, then you won’t be able to pull it away by the ears at all!

The good thing about cabbage in jars for the winter is that it is not only a wonderful stand-alone snack, but also a wonderful addition to a wide variety of dishes, such as vegetable soups, cabbage soup, solyanka, salads, vinaigrettes, casseroles, dumplings, pies and pies. Canned cabbage can rightfully be called a universal product - it will diversify a regular meal and become an indispensable component on the holiday table. The popularity of these blanks is also due to the fact that they are very inexpensive and economical, and this is very important today. All of the above advantages make preserved cabbage so beloved and desired by people of all ages. But how to cook cabbage? Now we'll find out!

Cabbage in jars for the winter can be pickled, pickled or lightly salted. Most often, cabbage is prepared with the addition of vinegar - table, apple or wine. In this case, vinegar can be successfully replaced with lemon juice or citric acid, which will make cabbage more suitable for consumption by children. Cabbage is prepared in wooden barrels, glass jars or enamel dishes, after which it is stored in a cool place (in the refrigerator or cellar) for a very long time. Having decided to prepare cabbage for future use, it is best to opt for large varieties of cabbage of medium or late ripening. Carrots are an invariable companion of cabbage in preparations, but if desired, bell peppers, beets, onions, apples, pears, plums, grated horseradish or cranberries can be added to the preservation. The classic marinade for cabbage is prepared from water or vegetable oil with the addition of vinegar, sugar and salt, but bay leaves, cloves, allspice, black peppercorns, coriander, garlic, dill seeds, chili pepper will help add a spicy taste and aromatic notes to the final product. , parsley or dill.

Cabbage for the winter in jars is prepared very quickly and easily, delighting you with its unique taste all year round - make sure of this by using our recipes!

Sauerkraut for the winter

Ingredients:
1 large head of cabbage,
3 carrots,
1 liter of water,
50 g salt,
50 g sugar,
50 ml 9% vinegar.

Preparation:

Pour water into a saucepan, add sugar, salt and vinegar. Bring to a boil, then cool for half an hour. In a large bowl or basin, mix shredded cabbage and grated carrots. Divide the vegetable mixture into sterilized jars, compacting tightly. Pour in the brine and cover with lids. Leave the jars at room temperature for 2-3 days to allow the cabbage to ferment. Sterilize the jars in a saucepan with water - three-liter jars should be sterilized for half an hour, 15 minutes will be enough for liter jars. After this, roll up the jars with sterilized lids, turn them upside down, wrap them in a warm blanket and cool.

Pickled cabbage without sterilization

Ingredients:
3 kg cabbage,
5 carrots,
1 onion,
2 liters of water,
150 ml 9% vinegar,
2 tablespoons salt,
bay leaf, black peppercorns and allspice to taste.

Preparation:
Chop the cabbage, grate the carrots on a coarse grater, and cut the onion into pieces. Place the prepared vegetables in a large bowl and mix well. Place the spices in a large bowl, top with the vegetable mixture and pour boiling water over it. Let stand for 10 minutes, then drain the water. To prepare the brine, add salt, vinegar and bay leaf to the water. Boil. Place the cabbage in sterilized jars and pour in the hot brine. Roll up with sterilized lids, turn upside down and let cool under a warm blanket, then store.

Instant lightly salted cabbage with garlic

Ingredients:
2 kg cabbage,
3 carrots,
1 head of garlic,
500 ml water,
1/2 cup sugar
1/2 cup 9% vinegar,
2 tablespoons salt.

Preparation:
Mix chopped carrots, coarsely grated carrots and chopped garlic (the garlic can be finely chopped or passed through a press). Distribute the mixture among the jars. To prepare the brine, dissolve sugar, salt and vinegar in water. Bring to a boil and pour over the cabbage. Cover the jars with lids and cool. You can try cabbage after 3 days.

Cabbage marinated in pieces with beets

Ingredients:
2 heads of cabbage,
2 beets,
8 cloves of garlic,
3 liters of water,
3/4 cup sugar
3/4 cup salt,
1 teaspoon 70% vinegar,
bay leaf, allspice peas and dill seeds to taste.

Preparation:
Cut the cabbage into large pieces (about 8-10 pieces), cut the beets into slices. Place 4 cloves of garlic and spices to taste at the bottom of two three-liter jars. Lay out the beet slices and add the cabbage pieces. To prepare the marinade, add sugar, salt and vinegar to the water and bring to a boil. Pour the resulting marinade over the cabbage and beets, roll up the jars with lids and cool, turning them upside down.

Pickled cabbage with bell pepper

Ingredients:
1 medium sized cabbage
1 onion,
1 bell pepper,
1 glass of vegetable oil,
50 g salt,
50 g sugar,
1 tablespoon 70% vinegar,
black peppercorns and dill seeds to taste.

Preparation:
Chop the cabbage, cut the pepper into thin strips, and the onion into half rings. Mix all vegetables in a large container. Heat the oil slightly and add salt, sugar, pepper and dill seeds. Pour the resulting mixture over the vegetables and leave under pressure for 1-2 hours. Dilute vinegar in 100 ml of boiled water, pour over vegetables and stir. Place vegetables in sterilized jars and close with nylon lids.

Pickled cabbage with apples

Ingredients:
1 kg cabbage,
5 sour apples (for example, Antonovka variety),
1 large carrot
1 liter of water,
3 tablespoons 9% vinegar,
2 tablespoons salt,
2 tablespoons sugar,
10 black peppercorns,
4 peas of allspice,
4 bay leaves.

Preparation:
Chop the cabbage, grate the carrots on a coarse grater, chop the apples, removing the core. Mix all ingredients in a container. To prepare the marinade, add salt, sugar and spices to the water. Bring to a boil and let cool. Add vinegar to the marinade and pour over the cabbage and apples. Stir, compact, cover with gauze and place under pressure for 3 days at room temperature, piercing the mixture daily with a wooden stick to release carbon dioxide. Place the preparations in jars, close the lids and store.

Due to the fact that when cabbage is heat treated in jars for the winter, it does not lose its beneficial properties, this preparation is a real storehouse of vitamins and minerals during the cold season. So don’t put it off and take care of your family’s health right now! Good luck with your preparations!