Typically, cabbage is prepared for the winter as sauerkraut in various ways, either in the form of salads or as a dressing for soups. Sauerkraut is especially popular due to its exceptional usefulness and richness in vitamins, so I will write recipes for sauerkraut in more detail. Recipes for homemade cabbage preparations for the winter:

Sauerkraut

To prepare for the winter, take strong heads of cabbage of late-ripening varieties, with white leaves (green ones do not store well). Cabbage is fermented with both quartered heads and shredded cabbage. The larger you cut, the more vitamins you will be able to preserve. Metal utensils should not be used for fermenting cabbage, especially aluminum ones. Take an enamel pan, glass jar or wooden barrel. The most delicious cabbage is obtained in a wooden barrel.

There are many recipes for making sauerkraut, but the essence of them all can be boiled down to just three; these recipes will be the basis for the rest. The first method of fermentation is classic, the second is cold pouring, the third is pouring hot marinade.

The classic way to prepare sauerkraut for the winter

Recipe options:

White cabbage, pickled with carrots and caraway seeds

10 kg of cabbage, 300-500 g of carrots, 25 g of cumin or dill seeds, 200-250 g of salt.
Shred the cabbage. Wash the carrots, peel and cut into noodles or grate. Mix carrots with cabbage, cumin, salt, then place tightly in a bowl, compact so that the cabbage releases juice. Next, according to the classic recipe.

Cabbage pickled with apples

10 kg of cabbage, 500 g of apples, 25 g of cumin or dill seeds, 200-250 g of salt.
Peel and core ripe healthy sour apples (preferably Antonovka), cut into slices and mix with shredded cabbage. Then cook as usual. You can put whole apples - in this case, select medium-sized fruits. Whole apples are added only after all the cabbage has been compacted and the juice has released.

Marinated cabbage recipes

Alternative recipe:

Quick pickled cabbage

3 medium heads of cabbage, 4-5 carrots, 2.5 tbsp. salt, 800 ml water, 3 tbsp. Sahara.
Shred the cabbage as thinly as possible. Grate the carrots on a medium-sized grater. Mix. Place in a container, compact, and fill with salt brine. Press down with pressure. Keep at room temperature for 3 days, piercing the cabbage with a knitting needle as often as possible and allowing the gas accumulated in it to escape. At the end of the third day, drain the excess liquid, add a little sugar and refrigerate.

As an option for the recipe, it is possible to add beets.

Cabbage pickled in Georgian style with beets

10 kg of cabbage, 3-4 kg of beets, 200-600 g of hot pepper pods, 0.6-1 kg of celery, 10-15 bay leaves, 60-120 g of parsley; Filling: for 10 liters of water – 500-700 g of salt.
Cut the cabbage heads into 8 pieces, place in a container, topped with beet slices, coarsely chopped herbs and pepper. Pour in hot brine. Then proceed as with normal sauerkraut.

Pickling Gurian cabbage with beets

Peel the beets and cut into large slices 0.5 cm thick. Cut the cabbage (small heads) into 6-8 pieces (crossing the stalk), coarsely chop the garlic and (to taste) celery. Place a layer of beets on the bottom of the dish, then a layer of cabbage, sprinkle thickly with garlic and celery; then again put a layer of beets, a layer of cabbage, etc. to the top. Boil water, pour hot brine over the cabbage (1 tablespoon of salt per 1 liter of water).

More recipes:

Cabbage with pellets

Brine per 1 liter of boiling water: 2 tbsp. l. salt, 1 tbsp. sugar, as well as 0.5 tbsp. vegetable oil, 1 tbsp. vinegar (9%), 2-3 cloves of garlic.
Add salt and sugar to 1 liter of boiling water. Stir and let cool. Place cabbage in pellets at the bottom of a 3-liter jar: cut the cabbage into large squares to create stacks of cabbage leaves. Place these piles in a jar, sprinkle them with sticks of carrots, beets, and cloves of garlic. Lay it down tightly. Pour 0.5 tbsp on top. vegetable oil, 1 tbsp. vinegar 9%, cooled brine. The speed of readiness depends on the temperature of the room. The brine turns pink. Its intensity will depend on the amount of beets. On the third day, put the jar of cabbage in the refrigerator.

Lightly salted sauerkraut

Brine: 3 liters of water, 1 glass of salt; For one medium fork of cabbage take 2 carrots.
Boil the brine. Place shredded cabbage and mixed with grated carrots in brine for 1 minute and place in an enamel bowl. Place a bay leaf and allspice on each layer of cabbage. Put the oppression on. After 2-3 days, pierce with a stick. After 3-4 days the cabbage is ready. Keep in a cool place.

Sauerkraut "Original"

Cut cabbage forks into 8-12 pieces. Salad beets 1-2 pcs. and carrots 2 pcs. cut into slices. Bell pepper 3 pcs. cut into strips. Finely chop 4 large cloves of garlic. Peppercorns 10-15 pcs., cut a bunch of dill. Fold everything in layers. Boil water (to cover the entire mixture), add more salt than to taste, add 1 tbsp. sugar, carefully add citric acid tbsp. without a slide and pour over the mixture. Cover with a white cloth and apply pressure. After 3-4 days the cabbage is ready.

Vietnamese cabbage

1.5 liters of water, 0.5 tbsp. sugar, 2 tbsp. salt, 1 pod of hot pepper, 10 black peppercorns, 2 bay leaves, 1 tbsp. vinegar essence.
Mix water, sugar, salt, add peppercorns and black peas, bay leaf. Put on fire, let it boil, remove from heat and when it cools down a little, add 1 tablespoon of vinegar essence. If you like spicier dishes, leave the brine to steep without removing the hot pepper. Vegetables: chop cabbage, carrots and onions into circles. Squeeze the head of garlic with a garlic press or chop it very finely, and also finely chop a bunch of green celery. In a large saucepan (5 liters), first lay out the cabbage in layers so that it covers the bottom, then the carrots so that it covers all the cabbage, do the same with the onions and celery, add a little garlic. Fill with brine, then lay out the next batch of vegetables, fill with brine again, etc. After a day you can eat.

Recipes for winter salads from white cabbage

Cabbage "Snack"

2 kg of cabbage, 5-6 carrots, 1 head of garlic; dressing: 1 liter of water, 1 tsp. vinegar, 200 g vegetable oil, 100 g sugar, 2 tbsp. salt.
Finely chop the cabbage, mix with grated carrots and finely chopped garlic. Mix, but do not grind. Place in a bucket (in any deep enamel container, but not a glass jar). Mix water with vinegar, vegetable oil, sugar and salt and boil. Pour the hot sauce over the cabbage and press down lightly. Close the lid and cool. The cabbage is ready. Place into jars. Keep refrigerated.

Pickled cabbage rolls

Cabbage, carrots, garlic, salt; for brine: for 100 ml of vinegar 100 ml of sunflower oil.
Grate fresh carrots using a Korean carrot grater. Add chopped garlic and salt to taste, keeping in mind that according to the recipe the dish should be spicy. Boil the cabbage leaves in salted water, making sure that they are not very soft, remove from the water and wrap the cooked carrots in them. Place the cabbage rolls in a bowl and pour in brine (should completely cover them), prepared from equal parts of vinegar and sunflower oil. Cover the cabbage rolls with a lid or plate smaller than the diameter of the pan, and place pressure on top - a jar of water. After 2-3 days, the cabbage rolls are ready.

Cauliflower

Cauliflower is prepared in marinade or tomato sauce.

Cauliflower in tomato sauce

2 kg cauliflower, 1.2 kg tomatoes, 1-2 heads of garlic, 200 g sweet bell pepper, 200 g parsley, 2 tbsp. salt. 100g sugar, 100ml 9% vinegar, 100ml vegetable oil.
Divide the cabbage heads into inflorescences and blanch for 5 minutes in boiling salted water. Peel tomatoes, peppers and garlic and pass through a meat grinder. Pour the resulting mixture into a saucepan, add salt, sugar, butter and heat the mixture to a boil. When the mixture boils, add cabbage inflorescences and finely chopped greens and cook over low heat for 10-15 minutes. At the end of cooking, pour vinegar into the pan and remove it from the heat. Pour the hot mixture into sterilized jars and seal immediately. After this, turn the jars over and cover.

Pickled cauliflower

For marinade per 1 liter of water: 120 g of 9% vinegar, 50 g of sugar, 50 g of salt, 5-6 peas of black and allspice, 3-4 pcs. cloves, 1-2 bay leaves, a small piece of cinnamon.
Disassemble the prepared cabbage into individual inflorescences with a diameter of 3-3.5 cm, blanch for 5-6 minutes in boiling water acidified with citric acid (per 1 liter of water - 1 g of citric acid), cool, put in jars, filling the void inside as tightly as possible . Prepare the marinade while it’s hot, pour the jars to the top. Place the spices remaining in the marinade container into jars in equal quantities. Dry spices can be placed in jars before placing the cabbage. Cover the jars filled with marinade with lids and sterilize: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up. Turn the jars upside down. Store in a cool place.

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.

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.

Recipes for canned and sauerkraut for the winter on the Internet have a huge number of variations and cooking methods. So I decided to collect the best things to hide in jars from all the recipes in this article. After all, few people would want to transfer products year after year in order to find that very recipe that will make your mouth water.

• 1 Methods for preserving cabbage in jars for the winter
  • 1.1 How to preserve winter cabbage for borscht
  • 1.2 Winter preservation of cabbage in jars with aspirin
  • 1.3 Recipe for cabbage canned for the winter without sterilization
  • 1.4 Cooking cabbage and beets pickled in jars
  • 1.5 How to seal cabbage pieces in jars for the winter
  • 1.6 Recipe for pickled cabbage in brine under iron lids
• 2 How to preserve early cabbage
• 3 Recipes for canned cabbage salads in jars for the winter
  • 3.1 Cabbage Snack
  • 3.2 Canned salad for the winter from cabbage with carrots and peppers
  • 3.3 Winter salad of cabbage, peppers and tomatoes

Methods for canning cabbage in jars for the winter

There are two main ways to preserve cabbage for the winter. All of them, to some extent, are aimed at preserving all the usefulness of your favorite vegetable. But it also gives a good taste.

The first and most famous method is sauerkraut.

Dense heads of cabbage, preferably late varieties, are ideal for this. Cabbage is fermented due to the fermentation of the brine juice released from the cabbage. Cabbage properly prepared in this way is stored for a very long time and is practically not afraid of any spoilage if properly stored. Sauerkraut should be stored at a temperature of two to four degrees, sealed in jars.

The second method that comes to our aid for preserving cabbage is pickling.

When pickling, a marinade is used, often obtained by mixing water, vinegar, flavor enhancers and sunflower oil. The cabbage is salted, kneaded and mixed as desired with other vegetables, the type of which depends on the recipe. The prepared mixture of cabbage and vegetables is poured with marinade, sterilized and preserved in jars, preferably under tin lids.

How to preserve winter cabbage for borscht

In winter, you don’t always have fresh cabbage on hand to cook delicious homemade borscht. This is where the preparation for borscht comes in handy. It is prepared quite simply:

• Three and a half kilos of red tomatoes
• Three kilos of late cabbage
• Ten fleshy sweet peppers
• A random bunch of parsley with dill
• Two level tablespoons of table salt
• Vinegar 9% - forty milliliters

We will need tomatoes to prepare tomato juice. Actually, we cut the tomatoes into slices and put them through either a meat grinder or a juicer. Whichever is more convenient for you. Bring the resulting juice to a boil and add some salt.

Cut the cabbage and pepper into strips. The greens must be chopped.

Add cabbage and pepper to the boiling water and bring to a boil. Don't forget to stir. After boiling, let it cook for ten minutes, after which we add chopped herbs and pour in vinegar. All the ingredients together need to simmer for about five more minutes.

Pour the finished product hot into sterile and dry jars and screw on the lids.

Winter preservation of cabbage in jars with aspirin

You will need:

• White cabbage of late varieties - six kilograms
• Carrots – one and a half kilos
• Water – four and a half liters
• Bay leaf - five to six pieces
• Allspice – ten to fifteen peas
• Sugar – four hundred grams
• Salt - two hundred grams
• Vinegar 9% - forty-five milliliters

There is nothing complicated in cooking. We cut the cabbage into thin strips and chop the carrots on a grater. Add one to the other and mix. Just be careful, don’t crease. There is no need for extra juice in this version.

Now we need brine. And it is prepared in the following way: we boil water and add spices to it. After boiling, add vinegar and leave to cool.

Place the cabbage and carrots in pre-sterilized three-liter jars and fill with cooled brine. We put two acetyl tablets in each jar. All that remains is to roll up the jars well and send them to the cellar.

Recipe for cabbage preserved for the winter without sterilization

Do you want to get things done for the winter as quickly as possible? Then you can roll up a couple of jars of pickled cabbage without bothering with sterilization.

You will need:

• White cabbage – medium size
• Carrots – Six hundred grams
• Bell pepper – four hundred grams
• Onions - two large onions
• Sugar – thirty grams
• Salt - twenty grams
• Allspice peas - five to six pieces
• Bay leaf - two leaves
• Water - two liters
• Vinegar 9% - eighty milliliters

So, we need to peel the cabbage, rinse under cold water and cut into strips. We rub the peeled carrots on a regular grater. We also cut the bell peppers into strips. We clean the onion and cut it into feathers or half rings. Mix all the resulting cuts and place them in ready-made jars.

For the marinade, heat the water, and as soon as it boils, pour it over the cabbage. Let the cabbage stand in the water for ten to fifteen minutes. Afterwards, we drain the water from the jars back to where we boiled everything and again bring it to a vigorous boil, and again give the cabbage a hot bath.

The third time we drain the water from the cabbage, we add salt, sugar and lastly vinegar. Before pouring this boiling mixture into jars, first add bay leaf and allspice.

Well, now we roll up our food under the lids and hide it under something warm to warm up. As soon as the jars have cooled down, we immediately take them into the cool. Our next delicious cabbage salad is ready for winter storage.

Preparing cabbage and beets pickled in jars

How about adding new colors and a slightly sweet taste to this delicious, crispy treat?

To do this, let's take:

• White cabbage - one medium fork
• Beets - five hundred grams
• Garlic – four large cloves
• Water – one liter
• Three tablespoons of salt
• Three tablespoons, again without a cup of sugar
• Allspice – ten to twelve peas
• Bay leaf - a couple of pieces

And so, we need to cut the cabbage into large pieces. For example, triangles five by five centimeters. Although, if you wish, you can cut the cabbage in the classic way - into strips.

We cut the beets into strips, you can also grate them. Cut the garlic cloves into several parts. Mix all the cuttings and put them in a three-liter jar.

Now let's prepare the marinade. Fill the pan with water, dissolve the required proportions of sugar and salt in it, add bay leaves and peppercorns. Boil our marinade for no more than ten minutes. Then let it cool a little and pour it into jars. Let the cabbage cool and put it in the refrigerator.

How to seal cabbage pieces in jars for the winter

Sometimes it happens that you want to crunch delicious pickled cabbage, but you’re too lazy to chop whole kilograms of it. Here is a recipe for this case that will save you from tedious cutting.

Let's take:

• Two kilos of cabbage
• Garlic – five cloves
• Water – one and a half to two liters
• Salt – sixty grams
• Sugar – forty grams
• Allspice – a couple of peas
• Bay leaf - one leaf
• Black peppercorns – six to seven pieces
• Dill seeds - one teaspoon.

We peel and wash the cabbage, cut it into layers five to six centimeters thick, then cut them into pyramid-shaped pieces. We put them in a jar.

The marinade is similar to the previous ones. Salt the water, dissolve the sugar, pour in the vinegar. We throw allspice and black peppercorns, as well as dill seeds, into the jar.

Fill everything with marinade and send it to sterilize for about forty minutes. Then we roll the cans under tin lids and wrap them in a blanket.

Recipe for pickled cabbage in brine under iron lids

You need:

• White cabbage of late varieties - one medium fork
• Granulated sugar – fifty grams
• Salt - fifty grams
• Vinegar 9% - two tablespoons
• Bay leaf - one piece
• Allspice – two or three peas

We clean the cabbage from the top dirty and withered leaves, cut it in half and remove the stalk. Cut the cabbage into thin strips. Then we put bay leaf and pepper on the bottom of the jar, and put cabbage on top. Jars must have a threaded neck.

Well, where would we be without marinade? To create it, as usual, dilute salt and sugar in water, add vinegar. Bring the resulting mixture to a boil and let cool completely.

Pour marinade over our cabbage and cover with lids. You should not twist it, as juice will come out of the jar during the fermentation process. Also because of this, it is necessary to put the jar of cabbage in some kind of bowl so that the juice does not flow where it is not needed. We leave our cabbage in this form for up to four days, at the most normal temperature.

After the required amount of time has passed, sterilize the jars of cabbage. Each jar is about half an hour.

Now tighten the screw caps tightly, turn the jars upside down and send them to gradually cool under a warm blanket.

This is a simple canning of kaputa under iron lids, which will allow you to enjoy the cabbage literally a couple of days after twisting.

How to preserve early cabbage

It is often customary to preserve late varieties of cabbage, since it is denser and has a more pronounced taste. However, there are ways to preserve early cabbage no less tasty. Yes, and it needs to go somewhere.

So, here are the necessary ingredients:

• White cabbage, early variety of course - one and a half kilograms
• Bay leaf - one piece
• Allspice - three to four peas
• Faceted glass of sugar
• Three tablespoons without a top of regular salt without added salt
• Water – one liter
• Half a glass of 9% vinegar

We cut the cabbage into large pieces; this option is the most optimal for preserving the crunch of early cabbage.

Place bay leaf and peppercorns on the bottom of a sterilized jar. Place the cabbage on top and compact it a little.

To obtain the marinade, stir sugar and salt in boiling water and add vinegar. Let it cool a little, as the boiling water may cause the jars to crack.

As soon as the marinade has cooled, pour it over the cabbage. Immediately twist the cabbage under the lids and wrap them upside down under the blanket.

Recipes for canned cabbage salads in jars for the winter

Cabbage-cabbage-cabbage... Let's diversify our preserves a little with salads in jars. After all, you can’t eat only sauerkraut and pickled cabbage, right?

Cabbage Snack

What is needed:

• White cabbage - medium fork, about two kilos
• Carrots - three hundred grams
• Garlic – two or three large cloves
• Water – one liter
• Salt - forty grams
• Sugar – sixty grams
• Vinegar - one hundred milliliters

We cut the cabbage into pieces, the shape depends on your wishes, the main thing is not too small.

Grate the carrots into sticks. Chop the garlic or squeeze it through a garlic press. Mix the prepared and chopped vegetables in an enamel container.

Vegetables must be covered with marinade. Again, add salt and sugar to the water, add vinegar and wait until it boils.

Pour boiling marinade over vegetables. Place a plate on top of them and press down with something heavy. Leave the cabbage in this form for a day, stirring it a couple of times during this time.

In a day, the cabbage appetizer will be ready.

Canned winter salad from cabbage with carrots and peppers

We have to:

• White cabbage – five kilos
• A kilo of fleshy sweet peppers
• A kilo of onions
• A kilo of carrots
• Vegetable oil – half a liter
• Vinegar 9% - two hundred milliliters
• Sugar – three hundred and fifty grams
• Four full tablespoons of table salt

We clean the cabbage from leaves and remove the stump. Shred it until it looks like straw. Grate the carrots. Cut the onion and pepper into medium cubes.

Add salt and sugar, as well as vinegar and oil. Mix carefully; it is simply forbidden to squeeze the cabbage in this salad. Transfer the salad to a jar and close it with a lid.

Winter salad of cabbage, peppers and tomatoes

For this yummy you need:

• Cabbage bk – one and a half kilograms
• Bell pepper – seven hundred grams
• Tomatoes – two kilos
• Onions - half a kilogram
• Paprika - half a teaspoon
• Sunflower oil – three hundred milliliters
• Vinegar 9% - one hundred to one hundred twenty milliliters
• Salt – ninety to one hundred grams
• Black peppercorns - ten to fifteen peas

Cut the cabbage into strips and grind with salt. Cut the tomatoes and peppers into medium cubes, cut the onion into half rings.

Mix the vegetables together and heat in a saucepan until boiling. As soon as the mixture boils, pour in the vinegar and remove from the heat, stirring well but gently.

Place hot vegetables in jars and sterilize for about twenty minutes. Then we roll up the lids and let it cool like any preserved food, upside down under a blanket.

That's all the recipes for cabbage and salads for the winter. I hope you find some delicious cabbage or salad for yourself. Enjoy your meal!