Salted cabbage for the winter, no matter how it is done, is an excellent source of nutrients and vitamins for the entire cold winter. Although, as you know, they eat it at other times, not only in winter. Who, having cooked sauerkraut (its second name), will hold back so as not to leave a little for the next few days. There are many recipes for this tasty and healthy dish, but today we are interested in the fast hot method.

Recipe number 1: the easiest and fastest

Many housewives like the recipe for quick salting described below. It does not require any special work or much time at all. And the result is the same great dish. This is why quick hot salting of cabbage is such a popular method. So let's get started. Shred a small fork, chop the garlic, rub the carrots. Add table vinegar, three to four tablespoons, and mix everything as best as possible. Add dill (seeds) if desired.

All proportions are chosen according to your own taste, therefore, they are not indicated here. In other recipes, they will be. Prepare the brine: bring 130 ml of water to a boil, the same amount of sunflower oil, a spoonful of granulated sugar and salt, also add Fill the cabbage with brine, mix thoroughly. We definitely try, add some salt if necessary. We leave it to stand for an hour, then put it in the refrigerator. Two more hours, and the quick hot salting of the cabbage is complete. You can eat.

Recipe number 2: Provencal cabbage

Cabbage made with this recipe will also be ready to eat in a few hours. We will tell you another hot way of salting cabbage. We take two kilograms of cabbage, chop, grate two or three carrots on a coarse grater, cut three apples into large slices, add 150 grams of cranberries and prepare the brine. For the latter, we need: water - one liter, a glass of oil, olive or sunflower, salt - two tablespoons, ¾ glass of table vinegar, 250 grams of sugar, one head of garlic.

We put cabbage, carrots, then cranberries and apples, cabbage again, and so on in layers in an enamel pan, repeating the layers. The top one is cabbage. After boiling the water with the prepared ingredients, prepare the brine and pour it into a saucepan, and put some kind of oppression on top. After a few hours, a maximum of a day, the "provence" is ready.

Recipe number 3: traditional

Ingredients for a traditional salting recipe: one kilogram of white cabbage, medium-sized carrots, vinegar (9%) - 250 ml, vegetable oil - the same amount, sugar sand - nine tablespoons, coarse salt - four tablespoons, black pepper - ten peas, bay leaf - ten pieces, water - 500 ml. The hot method of salting cabbage in this way is very simple. Cooking a large basin.

We clean and rub the carrots on a fine grater, cut the washed cabbage into large pieces. Mix vegetables in a bowl, sprinkle with bay leaves and pepper. Prepare a standard brine with sugar and salt, pour it into a bowl. Stir, cover with a lid or a large plate, and let it marinate for a day. You can leave it in the room. After a day, we lay out on the washed cans, close and send them to the refrigerator. To obtain a richer taste, we keep it in a basin for two or three days.

Recipe number 4: cabbage with beets

We prepare the ingredients for ten servings: one head of hard cabbage, one or two boiled beets, one head of garlic, four pieces of bay leaf, allspice, a teaspoon of ground black pepper, two pieces of cloves, two tablespoons of salt (table), 250 grams of sugar, the same 9% vinegar. Quick hot salting of cabbage with beets, without shredding, is done as follows. We cut half a fork of cabbage into several parts, disassemble it into pieces and put it in a jar in this form. Cook the beets for about half an hour. We wait until it cools down, and cut into squares, put in layers with cabbage in a jar, and between them - garlic and bay leaves, tamp and deal with brine.

Boil two liters of clean water in a saucepan, salt it, put cloves, sugar and black peppercorns. Boil for five minutes, add vinegar. Boil the brine a little, but without boiling, pour the jars. We are waiting for it to cool down, put it in the refrigerator. After a day, the dish can be eaten.

Recipe number 5: cabbage with garlic

Foods for six servings: one kilogram of cabbage, two or three carrots, five cloves of garlic. For pouring: sugar - 120 grams, coarse salt, half a liter of water, allspice and black pepper - four pieces each, 130 ml of vegetable oil and ten tablespoons of 9% vinegar. Finally, we will tell you how quick hot salting of cabbage with garlic is performed. Cut the cabbage into long and always thin strips.

We peel the carrots, rub on a coarse grater. Pass the peeled garlic through a press, mix all the vegetables in a bowl. We cook the standard syrup and pour it into the cabbage. We close the container on top with a large plate and put a jar of water or other load. Leave it to infuse for four to five hours at room temperature. We shift the ready-made sauerkraut into jars, close with nylon lids, and send them to the refrigerator. Bon Appetit!

How to prepare delicious and high quality cabbage pickle? 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 recreational purposes.

Classic pickle for cabbage

Let's start to learn from the traditional methods of salting cabbage, as grandmothers have always done - our main mentors and wise advisers.

Conditions for the preparation of high-quality brine:

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

Method for preparing classic brine:

1. To obtain a spicy composition in a traditional style, we memorize the elementary "formula" with the word "one": 1 liter of drinking liquid + 1 tbsp. l. table salt + 1 tbsp. l. regular sugar.
2. Dissolve all the components of the brine in warm water, add laurel 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 pickles for pickling or pickling foods. We present the most popular culinary methods for obtaining delicious and healthy dishes.

A quick way to pickle crispy cabbage

In the old days, processing and storing white vegetables for the winter provided the family with tasty and healthy food. Nowadays, salting cabbage in brine does not have such a large-scale purpose, therefore a quick method of preparing your favorite crispy snack is very popular.

Grocery list:

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

Cooking procedure:

1. 1. Thoroughly rinse the head of cabbage, dry it with paper napkins. Divide the cabbage into 4 quarters, remove the stump, chop the vegetable into strips. We try to get strips of the same length and width so that the salting process takes place evenly. We put the pieces in glass or porcelain dishes.
   2. Rub the peeled carrots coarsely. We free the garlic from the husk, chop into slices. Cut the peppers washed without seeds into thin strips. We add prepared foods to the cabbage composition, mix everything carefully and effortlessly.

1. Fill a separate pot with drinking water, add salt, white sugar, laurel leaf, peppercorns (5 pieces), heat the mixture to a boil.
2. Boil the composition for several minutes, move the container away from the fire, place the vinegar and oil. Fill the cabbage with the resulting brine.

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

For the winter in banks

Seasonal preparations are back in fashion, cellars are filled with 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-headed vegetable (it is desirable to salt late varieties of cabbage) - 4 kg;
• We use peppercorns according to preferences.

Step-by-step cooking:

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

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

Hot brine with vinegar

One of the popular ways to prepare an appetizing snack has become quick cabbage marinated with hot pickle and 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-headed 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. Divide the head of cabbage into parts, chop it into strips, place it in a 3-liter sterilized container, slightly seal it. 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 the cans tightly, turn over, cover with a small blanket, keep in this state until it cools completely. Instead of acetic acid, citric acid can be added.

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 invariable success of the snack lies not only in the composition of the mouth-watering cuts, but also in the way of its spicy impregnation.

Grocery list:

• lean oil - 80 ml;
• onions - 2 pcs.;
• apples (necessarily sour) - 2 pcs.;
• regular sugar - 30 g;
• sweet pepper - 1 pc.;
• white cabbage - 1 kg;
• ripe tomatoes - 2 pcs.;
• cooking salt - 25 g;
• vinegar (3%) - 20 ml;
• carnation bud;
• laurel leaf, peppercorns.

Cooking a dish:

1. We sort all vegetables, select only fresh and high-quality specimens. We release the head of cabbage from the upper wilted leaves and stumps, chop the cabbage into strips, rub lightly without damaging the delicate strips.
2. Peel the onion, cut into cubes. Divide the tomatoes into 8 parts. Finely chop sweet carrots, seedless peppers, and apples, removing the core from the fruit.
3. For an appetizing 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. We boil the composition for 10 minutes, add oil and vinegar at the end of the process.
5. We combine the products in one bowl, mix thoroughly. Prepare liter jars in advance, put a laurel leaf in each one, throw in a few peppercorns. We spread the cabbage composition in containers, fill the cylinders with the resulting brine.
6. We sterilize the blanks for 15 minutes, then seal them tightly 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 blanks.

A week later, you can taste the resulting dish to make sure of the incomparable taste of cabbage salad with vegetables.

Cooking in the Gurian way

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

Required components of the dish:

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

Cooking technology:

1. 1. First of all, we proceed to obtaining the brine, as it must cool completely. Pour 5 liters of well / bottled water into a volumetric enamel bowl. Pour in salt and sugar, throw in spices and seasonings, heat the composition to a boil, set aside from the fire.
   2. Remove the top leaves 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 the forks into segments or sectors.
   3. Chop the pods of hot pepper into rings. We clean the horseradish and beets, cut into very thin plates. We free the chives from the husk, divide it into slices or use it as a whole. Finely rub the horseradish root.

1. Place the cabbage in layers in a prepared container (enamel bucket, tank, tub), shifting thin strips with the rest of the dish.
2. After finishing the design of vegetables, fill them with warm brine, leave them 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 the Gurian cabbage is intended for quick use, then after 4 days the spicy snack can be served. Otherwise, we send the salting to the basement.

Daily cabbage in brine

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

Ingredient composition:

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

Cooking technology:

1. We process the cabbage, chop it into strips, place it in a wide basin.
2. We clean the roots, cut them into thin cubes or rub them coarsely - we decide according to tastes. We send vegetables to the white component of the dish. Gently mix everything, 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, add it to the rest of the prepared products.
4. Chopped chili peppers can be added to make the dish spicy.
5. We heat drinking water in a saucepan, add salt and sugar, boil the mixture. Finally, add vinegar and oil. Fill the cabbage mass with the marinade, pierce it with a stick so that a fragrant brine takes the place of the released air. A day later, we treat family and friends to a sumptuous snack.

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

Delicious pickle for cauliflower

A red-headed vegetable is able to instantly transform the simplest salad, making it a true decoration of the festive table. Delicious cauliflower pickle is the source of mouth-watering food quality.

Required products:

• salt (only coarsely ground without iodine) - 300 g;
• regular sugar - 300 g;
• red head of cabbage;
• vinegar essence (70%) - 120 ml.

Cooking a dish:

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 bugs, which also adore cauliflower, we leave the heads of cabbage for half an hour in a slightly salted water environment.
3. We take out the vegetables, rinse, dry with napkins. Thinly chop the forks divided into parts. Grind the slices slightly, adding a small amount of salt, and then put them in a clean saucepan or glass cans. We tamp the vegetable mass, fill 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 come into the liquid from a healthy vegetable.

The culinary traditions of preparing brine for vegetables cannot be perceived as a kind of dogma. Each recipe is just a recommendation of its author. Talented improvisation will allow us to create equally delicious compositions of our favorite dishes.

What Russian feast is complete without sauerkraut ?! And how many delicious dishes you can cook from it ... For example - cabbage soup, pies, dumplings. And if you fill the cabbage salad with unrefined oil, and crumble the onion there, you get a real Russian snack with vodka. Sauerkraut is traditionally served with potatoes!

And cabbage pickle, like the vegetables themselves, is extremely useful for the body. Scientists claim that when they enter the stomach, these foods begin to "work." They eliminate putrefactive substances and normalize the normal microflora. Isn't this a reason to stock up on pickled cabbage for the whole winter ?!

With regular use of cabbage salad for food, you can reduce the risk of cancer and tumors in the intestines.

Well ... Recently we looked at the most delicious cooking options. And today I would like to pay special attention to an appetizer cooked in hot brine. This method helps to get the coveted yummy in no time. Within a day you can treat yourself to a delicious salad. And for the winter, the snack can be easily saved.

This snack can be eaten three days after immersion in the jars. And by adding a little vinegar to them, you can save it for the whole winter. The salad is tender and moderately crispy.

Ingredients:

• a kilogram of fresh cabbage (without stalk and sluggish leaves);
• 300 grams of carrots;
• liter of clean water;
• a tablespoon of rock salt and granulated sugar;
• 5 lavrushin;
• 3-4 tablespoons of vinegar;
• 5 peas of aromatic pepper.

Cooking steps:

1. Finely chop the cabbage. For this, it is better to choose vegetables of a late harvest, dense and elastic.

2. Peel and grate the carrots through a coarse or Korean grater.

3. Combine vegetables in one bowl and knead carefully with your hands. You will notice how the lettuce starts to ooze.

4. Place the vegetables tightly in the jars, crushing them with a crush. Once you reach the neck, add the laurel and peppercorns.

5. Boil water. Add granulated sugar and salt there. Dissolve them. If you plan on storing the salad for the winter, add 3 tablespoons of 9% vinegar. As soon as the grains of sugar and salt dissolve and the water boils, turn off the heat and pour the marinade into the jars.

6. Cover the neck with a thin cloth and tighten with an elastic band. So the salad will receive the required amount of oxygen and, if excess liquid is released, it will be easily released.

7. Put on a plate and leave in the kitchen, in a dark place for 3 days. After that, you can eat salad. For storage in the basement, cover with lids after three days of infusion.

Instant cabbage in hot brine with vegetable oil

This recipe makes a wonderful salad dressing that will delight you with its crunch even on the coldest day. It turns out incredibly tasty. The dish will be at the head of both the festive table and a cozy family dinner.

Ingredients:

• 5 liters of water;
• 6 tablespoons of salt;
• 2 cups (200 grams each) granulated sugar;
• 1 tablespoon of 70 percent vinegar in one three-liter jar;
• 10-12 kg of cabbage;
• 2 kilograms of carrots.

Cooking steps:

1. Remove the first few leaves from the cabbage. After all, they are usually lethargic and spoiled. Therefore, they will not work for a salad. Cut the core out too. Chop the cabbage thinly.

2. Rub the carrots on a Korean or regular, coarse grater.

3. Stir them together, gently crushing at the same time. So the salad will begin to actively release juice, which is a valuable marinade.

4. Fill clean cans tightly, crushing with a pusher and fingers.

5. Boil water and dissolve salt and granulated sugar there. Pour into filled cans. From the declared amount of ingredients, approximately 4 three-liter cans are obtained.

Now you need to pour vinegar into each. So that it can be evenly distributed throughout the salad, make several deep cuts with a long knife or skewer. Immediately after this procedure, you will notice that the brine level has dropped. Now you need to top it up.

6.Cover with lids and leave to cool. Then transfer to a cold storage area.

Early cabbage for the winter in jars under iron lids

Early cabbage can also be pickled for the winter. It tastes especially good in hot brine. Since it does not hold its shape well and crunch during storage, we will cover it coarsely. And beets will give it additional piquancy and beautiful color.

Ingredients for a three-liter can:

• medium head of cabbage;
• small beets;
• 4 cloves of garlic;
• carrot.

For brine:

• litere of water;
• half a glass of granulated sugar;
• half a glass of vegetable oil;
• 2 tablespoons of coarse salt
• a glass of nine percent vinegar;
• 5 peppercorns;
• 2 lavrushkas.

Cooking steps:

1. Peel the carrots and cut into medium slices.

2. Beets also need to be peeled and cut into 4 pieces. Then cut each quarter into neat pieces.

3. Cut the garlic into slices.

4. Cabbage can be used both early and late. Cut the head of cabbage into 6-8 pieces (depending on size), and then into squares.

5. Prepare a three-liter jar. Divide the amount of beets, carrots and garlic into three parts. Put the first one on the bottom of the dish.

6. Divide the cabbage into two parts. Put the first on the beets, cover with the second part of the vegetables and put the cabbage again. The top layer will again be carrots with beets and garlic.

7. Cook the brine from the appropriate ingredients. Everything except vinegar must be added to the boil and boiled for 5 minutes. Then remove the lavrushka and add vinegar. Stir and pour immediately into jars.

8. The jar will stand on the table until it cools. After filling with marinade, it must be covered with a regular nylon lid. It can then be stowed away in a cold storage area for the winter. If desired, after cooling down, you can roll it up with an iron lid.

Crispy cabbage in brine pieces

I bring to your attention a recipe for a delicious preparation of cabbage for the winter. Due to the presence of turmeric in the composition, the color is delicate and unusual. A fragrant marinade dooms the dish to success.

Ingredients:

• 1 medium head of cabbage for 2 kilos;
• 7 carnations;
• a teaspoon of ground turmeric;
• litere of water;
• a glass of granulated sugar;
• a glass (200 g) vinegar nine percent;
• 2 tablespoons of rock salt;
• half a glass of oil.

Cooking steps:

1. Cut the cabbage into small, or rather, medium cubes. Cover with turmeric and add oil. Stir well.

2. Boil water and dissolve granulated sugar and salt in it. Then add cloves and vinegar. Boil for 3 minutes and turn off the heat.

It is better to choose coarse salt for any kind of workpieces, without extraneous additives. It is this kind of salt that provides the perfect brine. Small ones are not suitable for long-term storage.

3. While the marinade is still warm, pour over the cabbage. Set the oppression and leave for 12 hours right in the kitchen. Then you need to spread the snack along with the brine in clean jars and put it in a cold place, without exposure to direct sunlight.

That's how quickly you can prepare a very tasty preparation for the winter. Relatives and guests will surely be delighted. And the girlfriends will certainly beg for the recipe.

Salad cabbage in brine with vinegar

This kind of cabbage is easy to prepare. To do this, you will need a standard set, with which cabbage is usually fermented. I propose to prepare this wonderful salad together and right now.

Ingredients:

• a head of cabbage for 2 kilograms;
• 2-3 carrots;
• 3 lavrushkas;
• 6 peppercorns;
• one and a half liters of water;
• 2 tablespoons of granulated sugar and coarse salt;
• if desired, you can add half a cup of cranberries or sour cherries;

Cooking steps:

1. Rub the carrots through a grater, and finely chop the cabbage. Mix them together. It is convenient to do this right on the table. While stirring, lightly crush the salad. Then, if you like, you can add the berries and stir lightly so as not to crush them.

2. Pack the salad in jars, shifting the layers with lavrushka and peppercorns. If the berries have not been used, you can crush it tightly.

3. Boil water and completely dissolve granulated sugar and salt there. I want to repeat again that the coarse salt is needed, without iodine.

4. Pour the jars with hot marinade. Cover the neck with gauze and place them on plates. After all, it is possible that the brine will "run away".

5. Banks will stand in this state for 3 days. From time to time you need to pierce the salad deeply with a knife, crush it and return the brine from the plate to its place. Then the jars need to be covered with lids and put away in the cold.

You can talk about the benefits and taste of sauerkraut for a very long time. Indeed, it is a versatile dish. In the post, it especially helps out with a variety of uses. Cutlets, zrazy, dumplings, cabbage soup - all this and even more can be prepared from salted cabbage. And you just need to chop the cabbage and pour marinade over it.

I wish you creative and delicious victories in the kitchen. See you soon!

There are many different ways of salting cabbage: cold, hot, sauerkraut, pickled, sour, spicy, with carrots, beets. All of them deserve attention, and no one will argue that salted cabbage is the most delicious traditional appetizer on the Russian table, and also healthy. Marina Fateeva from the city of Saratov sent us an interesting recipe and photo of delicious quick salted cabbage, which is ready in a few hours. This is a delicious salting of cabbage in a quick (hot) way with the addition of vinegar and garlic, in brine. But what can I say, this is a ready-made appetizer - cabbage salad with garlic in jars!

Matali cabbage

This is a quick salted cabbage recipe, it is easy and quick to cook, the cabbage turns out to be a little spicy and crispy.

For a recipe for making pickled cabbage with vinegar and garlic, we need:

• 2 kg (white cabbage),
• 1 head of garlic
• 1-2 carrots.

For brine:

• 1l of water
• 3/4 cup sugar
• 2 tablespoons of salt
• 1/2 cup sunflower oil
• 2 tablespoons of vinegar essence.

How to cook instant pickled cabbage

Shred cabbage (I usually use a combine for this purpose), three on a coarse grater, chop the garlic (not very finely), mix it all and put it tightly in a 3-liter jar.

Let's start preparing the brine:

pour sugar, salt into the water and bring to a boil, at the end add vinegar essence, remove from heat, pour in sunflower oil, mix everything - the brine for quick cabbage is ready.

Pour the brine into a jar of cabbage, leave it at room temperature, after 5 hours the cabbage is ready, you can try it.

Then salted cabbage in jars must be stored in the refrigerator and eaten in 2 weeks. It is prepared quickly, but it is not stored for long either. At my home, such pickled cabbage with carrots and garlic is usually eaten in a week.

Cabbage cooked in hot brine will be quite an original appetizer on your table. This dish can be prepared quickly enough and will be a great addition to fish or meat dishes. In the material, we will present you a number of recipes for making pickled cabbage in hot brine.

Pickled cabbage in a hot marinade: an instant recipe

In this recipe you will need:

The head of cabbage needs to be finely chopped, the carrots are cut into strips. We mix them in one container, put black pepper and bay leaf. Then we spread the resulting mixture in jars and fill it with hot brine. It is prepared on the basis of water boiled with vinegar, oil, sugar and salt. After three hours, pickled cabbage can be served.

Recipe for cabbage with garlic marinated in hot brine

In preparing a dish according to this recipe, take:

• a couple of kilos of fresh cabbage;
• 55 g carrots;
• some garlic;
• almost a liter of water;
• 200 ml of table vinegar;
• 100 g sugar;
• 30 g salt;
• 5 bay leaves.

Chop the cabbage into large pieces, peel and grate the carrots on a coarse grater, combine the vegetables in a large bowl, then squeeze a little garlic to them and mix everything well.

Throw sugar, salt, vinegar, vegetable oil and bay leaves into the water on the fire. Bring to a boil and pour over the vegetables with the resulting hot brine. Put oppression on top... And after a few hours you will be able to taste the ready-made snack.

Recipe for quick salting of cabbage with hot pickle with vinegar

For such salting, you need to prepare the following ingredients:

Cabbage chop the head of cabbage thinly, peel the garlic and carrots, and grate. Put everything in a saucepan, cover with turmeric on top and mix by hand. To prepare the brine, bring water to a boil, add vinegar, oil, salt and sugar. Pour the pickled workpiece with brine as soon as possible and put pressure on it. The salting will be ready the next day.

The quick way to make hot brine pills

In this salting recipe, prepare:

• forks of young cabbage;
• one beet;
• 60 g bell pepper;
• 3 cloves of garlic.

And for the brine you will need:

First clear and cut the beets into cubes, and pepper with garlic into wedges. Mix everything, and place part of the vegetable mixture on the bottom of the jar. Chop the cabbage into slices, also put in a jar and on top - the rest of the chopped vegetables.

To prepare hot brine, boil water and dissolve sugar and salt in it, boil it for another 5 minutes and pour in oil and vinegar, then pour the contents of the jars with this marinade. You can use ready-made salting on the second day.

Another recipe for quick salting of cabbage using hot brine

According to this recipe, the salting will come out tasty and crispy, and the pepper will give it an additional aroma.

Prepare for this recipe about 300 grams of cabbage, 100 grams of carrots and the same amount of bell peppers. For the preparation of brine, per liter of water, take 40 grams of sugar and 25 g of salt.

Chop the cabbage finely. You can take white or red cabbage, both are great. We clean, wash and grate the carrots. We get rid of pepper from seeds and stalks and cut into thin slices. Mix all vegetables and place tightly in pre-sterilized and dried jars. Then fill them with hot brine. To make it, dissolve sugar and salt in water and put everything on moderate heat, boil and cook for a couple of minutes.

Cabbage under a hot brine will be ready the next day, it can be served with green peas or beets as a snack.

If you used red cabbage for pickling, then the appetizer will look great, and recipe is no different from the classic. At the same time, you can additionally add cranberries to the salting, it will not only give it a shade, but also make the snack even more useful and durable. Indeed, this berry contains a natural antiseptic that will prevent the appearance of mold and the appearance of bacteria during long-term storage. And the aftertaste of the appetizer will become more original, savory and subtle. Cranberries should be placed in jars along with vegetables.

A quick and easy recipe for pickling cabbage with hot brine vinegar

In this recipe, it is better to take ordinary white cabbage. Chop the forks and grate the carrots on a coarse grater. Vegetables must be taken from the calculation one large carrot for one cabbage. Mix them together and fill a jar with them. It is better to harvest such salting in moderation, since during long-term storage the original taste will be lost and will begin to sour.

The brine is prepared at the rate of half a liter per 2 liter jar. Pour water into a separate saucepan, boil it and add a large spoonful of salt and two of the same tablespoons of sugar. When they are completely dissolved in water, bring the brine to a boil again, remove from heat, pour a couple of large tablespoons of table vinegar into it and immediately pour the contents into a jar of vegetables.

After that, the cabbage should stand for a day at room temperature. When serving, salting is poured with unrefined oil and onion chopped into rings is added.

Recipe for making spicy salted cabbage with a hot method

This recipe most closely resembles the traditional way of pickling cabbage. For it, you will need the following components:

The cabbage is first cut into cubes about 5 cm thick or into thick strips. Peel and wash carrots, then rub on a coarse grater. Then the vegetables are placed in sterilized jars, garlic and dill are added on top.

At the same time, we prepare the brine: we boil and cool the water, throw in salt, vinegar and sugar, bring everything to a boil and fill the jars with this brine. At the same time, the brine should still be boiling, barely removed from the heat. After that, the cans must be rolled up immediately. Keep the pickles in jars at room temperature.

And in order to cook spicy pickled salting faster and already try it on the second or third day after cooking, you need to the ingredients listed above add a tablespoon of vegetable oil. Vegetables should be placed not in a jar, but in a thick-walled saucepan and covered with hot brine. Then cover them with a lid and put oppression on top. You can try salting in 1-2 days. For subsequent storage, it is transferred to a cold cellar or refrigerator.

Secrets of successfully cooking cabbage with hot marinade

To make your workpiece as tasty as possible, take into account these tips:

• for salting, it is recommended to take large-sized late varieties of cabbages. Remove the top leaves, even if they look fresh and whole;
• if you do not chop the cabbage, but cut it into cubes, then it is better to squeeze it well before that until it lets out the juice;
• when placing in jars or a saucepan, vegetables need to be compacted.

As you can see, recipes for pickling cabbage in hot brine there are many. If you choose any of them and strictly advise the recommendations, your workpiece will turn out to be excellent and crispy.