How to cook spicy cabbage for the winter. Pickled cabbage in slices for the winter is very tasty. Fast cooking spicy cabbage in large chunks in Korean

In today's article, we will look at several ways to cook pickled cabbage, and not usual ways, but how to do it very quickly. What would be in the morning with did, and in the evening already at dinner enjoy it spicy taste... Most importantly, they didn't spend a lot of time on cooking and got a very tasty dish in the end.

And each recipe described below has an amazing taste and aroma. And the juiciness just goes off scale beyond all reasonable limits. I think it will be difficult for you to decide what is better to cook, I advise you to try everything in turn. And I have no doubt that you will like all of them very much. Since they have been tested more than once on my large family.

Well, it's time to start cooking! The main thing is to stock up on more of this white vegetable and gradually try each recipe separately.

Fast cooking spicy cabbage in large chunks in Korean

My mother prepared such an appetizer for our wedding, and I will say right away by the end of the evening not a piece was left, so much this dish turns out to be delicious and aromatic in the end.

Ingredients:

• White head - 3000 grams;
• Carrots - 500 grams;
• Garlic - 16 cloves.

Marinade:

• Water - 1000 ml;
• Granulated sugar - 165 grams;
• Rock salt - 90 grams;
• Table vinegar - 250 grams;
• Ground hot pepper - 20 grams;
• Ground black - 20 grams;
• Coriander - 20 grams.

Let's start cooking:

To begin with, cut the head of cabbage into pieces of about three centimeters.

Peel the garlic and cut it into thin plastics.

Wash carrots well, peel and grind on a grater for Korean carrots.

Stir in the garlic and carrots in a separate bowl.

This is done in order to distribute them as evenly as possible in the cabbage.

Now we put all the prepared ingredients in a large container, alternating layers.

Let's make a gas station:

We heat the water, dissolve the refined sugar and rock salt in it.

We put all the ingredients for the marinade into the solution, mix well until completely dissolved.

Now pour the boiling marinade over the vegetables in a saucepan and cover the container with heavy pressure. We leave vegetables to marinate for at least fifteen hours.

Then we remove the oppression, mix well and serve. Bon Appetit!

Spicy cabbage with red pepper

You can adjust the pungency of this recipe to your taste, and by the way, this marinade allows the cabbage to stand in the cellar throughout the cold winter.

Ingredients:

• Kapustina - 1 piece;
• Carrots - 2 pieces;
• Parsley - 100 grams;
• Hot pepper - 1 pod;
• Garlic - 6 cloves;
• Essence - 1 tablespoon.

Marinade:

• Drinking water - 2000 grams;
• Granulated sugar - 250 grams;
• Rock salt - 125 grams.

Let's start cooking:

For convenience, better workpieces put at once in three liter jars, from one head of cabbage two jars are obtained.

We heat the prepared water with refined sugar and rock salt, and set aside.

In a wide container, mix carrots cut into large pieces, parsley leaves, garlic and a pod of hot pepper.

It is better to cut the head of cabbage into squares of five centimeters.

Then we put all the prepared ingredients in turn. Not a lot, as it were, crush vegetables. From above, in full jars, pour a slightly cooled marinade and one tablespoon of vinegar essence.

In fact, the marinade turns out to be very sweet, so put more spicy pepper, it will turn out very tasty.

Now let the blanks brew for a day in the warmth. The next day, close the jars with plastic lids and transfer to a cool place.

This salad can be used as an independent snack or as a dressing for the first, second courses and salads.

In this way, I prepared cabbage with the addition of slices of chopped beets.

Cooking an instant spicy cabbage recipe at home

I like this method for its simplicity and ease. For the fact that in a couple of days you can enjoy a very tasty snack.

What you need:

• Kochan - 2ooo grams;
• Carrots - 0.3 kilograms;
• Hot pepper - 2 pieces;
• Garlic - 8 cloves.

For the marinade:

• Drinking water - 1000 grams;
• Rock salt - 60 grams;
• Granulated sugar - 90 grams;
• Table vinegar - 100 grams;
• Refined butter - 4/5 cup.

What do we have to do:

Take the head of cabbage, remove from the upper leaves and cut into arbitrary large pieces.

Peel the carrots, wash and grate on a coarse grater.

Peel the garlic and cut into thin plates. Add ½ part to the carrot.

Peel the hot pepper from seeds and cut into thin rings.

To work with hot pepper i use gloves.

Now we add all the ingredients, alternating among themselves in a jar. Try to do this as evenly as possible.

Heat water in a saucepan, put sugar and salt in it. We wait for them to dissolve, then pour in sunflower oil and table vinegar. Is it boiling? Turn off and remove from fire.

When the marinade has cooled, pour it into jars of vegetables, cover with lids and set aside to marinate in a warm place for a couple of days. Store the cabbage in the refrigerator after cooking.

Cooking spicy cabbage with beets

Beautiful, tasty, appetizing and very juicy - this is all about cabbage prepared according to this recipe. I also like it for its beautiful burgundy shade, thanks to the addition of beets.

Ingredients:

• Head of cabbage - 300 grams;
• Beets - 1500 grams;
• Garlic - 16 cloves;
• Hot pepper pod - 3 fruits;
• Drinking water - 1000 grams;
• Rock salt - 75 grams.
• These proportions are calculated per liter.

Let's get started:

Heat hot water and dissolve rock salt in it.

Now we take the head of cabbage, free it from the first leaves. Because they are often already dry. And cut it into large pieces.

Take the next beet, peel it and cut it into slices. Peel and cut the garlic into plates. Cut the pods of hot pepper, without peeling them of seeds, into rings.

The seeds greatly enhance the pungency of the snack.

In a deep saucepan, fold the sliced ​​vegetable preparations, alternating in equal layers. Beets should be the last.

Pour the cooled marinade on top and leave to brew for about five days. Next, transfer to the cold, first transfer the vegetables to convenient glass jars.

Korean cabbage from white cabbage in chunks

This original recipe I learned from a Korean woman, thanks to the addition of saffron, the appetizer is probably not beautiful, tasty and aromatic in taste. Try it, I'm sure you will really like its taste.

No saffron? Add turmeric and it will work just as well.

What you need:

• Kapustina - 1 piece;
• Drinking water - 1000 grams;
• Onions - 2 heads;
• Granulated sugar - 3 tbsp;
• Table vinegar - 1 tablespoon;
• Saffron - ½ tablespoon;
• Carrots - 0.35 kilograms;
• Carnation bud - 9 pieces;
• Refined oil - 50 grams;
• Rock salt - 1 tablespoon;
• Garlic - 5 cloves.

Let's start the preparation:

Cut the head of cabbage completely into medium-sized squares, maximum two centimeters. We heat the water to a boil and fill the cut workpiece with it. Withstand fifteen minutes.

Cut the onion into small pieces, fry until a beautiful golden color.

Cooking the brine: We heat 500 grams of water, put the prepared spices, garlic, onion and butter in it, bring to a boil and turn off the gas.

Cut the carrots into strips with glasses, pour water out of the cabbage, dry a little. Mix with carrots.

We put the blanks in cans and fill them with hot brine. Allow to cool and transfer to cold.

Quick pickled cabbage (Video recipe)

I think there are no people who do not like an appetizer with cabbage cooked in delicious marinade... And about the fact that she is like a storehouse of vitamins, supports our body all cold winter, not even worth telling.

And some especially interesting ones, I have already described in the article above, and I decided to show one of my favorites more clearly in the video recipe. So do not postpone their preparation on the back burner and please your soy family with the preparation of a delicious, and most importantly, a very healthy snack.

Pickled salads like a magic wand are prepared very quickly and are very pleasing with their taste. And most importantly, its preparation requires a minimum amount of additional ingredients. And I also want to describe some useful tips for cooking it:

• The juiciest leaves are closest to the stump, cut everything to the end, without throwing anything away.
• For extra beauty, use a Korean carrot grater.
• Use only sterilized jars for pickling vegetables, this will serve as a guarantor of long-term storage of products.
• Use as many different spices as possible, then you will definitely get delicious dishes.
• The best water is either bottled or spring water.
• Decorate the prepared salad with fresh herbs and tasty and healthy.

We all love cabbage. And I think there is a reason. After all, there are so many useful qualities in it that it makes no sense to list them. Since everyone has known about this for a long time. But usually we stew it or cook cabbage soup from it. Also for the winter or. But today I would like to pay attention to recipes in which it will be beautiful, tasty and spicy.

Of course, there are so many recipes that every housewife probably has her own favorite. But take a closer look: is there any Georgian among them? If there is, then not all. But nothing, you can always fix this situation by adding another one to the cookbook. And I will help you with this.

Prepare a lot of white forks in advance. Also stock up on hot peppers or ground red. And forward. Just keep in mind that you always customize the sharpness for yourself. Maybe the proportions that I will show you will be too small, or vice versa - too much. It's all about your taste. Now roll up our sleeves and go!

This method makes a great snack. The most important thing is that you can eat it after 3 - 4 days. If you leave it to marinate a little longer, then it will be even tastier. And from the photo below you can see what a beautiful color it is!

Ingredients:

• White cabbage - 3 kg.;
• Beets - 1.5 kg.;
• Garlic - 2 heads;
• Bitter pepper - 3 pcs.;
• Water - 1 l.;
• Salt - 2.5 tbsp l.

Preparation:

1. First, let's prepare the brine. Dissolve salt in warm water. We set aside for now.

In the recipe, the amount of salt is indicated for 1 liter of water, but we need 2 - 3 times more.

2. Next, we deal with cabbage. Remove the top leaves from the head. They are usually usually unsightly in appearance. Since it is a little dirty and scratched. Therefore, we just throw them away. Then we cut the forks in half and divide each part into 3 - 6 more pieces, depending on the size of the cabbage.

3. Then we clean the beets. It needs to be cut into circles about 3 mm thick. And peeled garlic into large pieces. We also grind the bitter pepper into rings along with the seeds.

If you do not want the cabbage to turn out to be very spicy, then remove the seeds from the pepper. It is in them that all the sharpness is.

4. Now in any container (saucepan, plastic bucket, bowl) lay vegetables in layers: beets, cabbage, beets, celery, pepper, garlic. So we repeat to the end. But the beets must complete the layers.

5. Fill with cold brine to the very top and leave to salt at room temperature for 3 - 5 days. Then we transfer it to jars along with the liquid and store it in a cold place.

You want to eat such delicious cabbage right away. Therefore, it is not stored for a long time. And when it ends, then I do more.

Instant Korean cabbage in large pieces

I just love this recipe. It makes such a wonderful appetizer that it goes well with any dish. She prepares pretty quickly. This means that on the same day you will be able to eat it. Therefore, having prepared it during the day, you can serve it on the table in the evening.

Ingredients:

• White cabbage - 2 kg.;
• Carrots - 2 pcs.;
• Garlic - 1 head;
• Turmeric - 1 tsp;
• Seasoning for Korean carrots - 15 gr.;
• Ground red pepper - 1 tsp;
• Vegetable oil - 200 ml.;
• Vinegar 9% - 150 ml.;
• Water - 1 l.;
• Salt - 2 tbsp. l .;
• Sugar - 200 gr.

Preparation:

1. Cabbage can be cut into leaves and cut each into large 3 x 3 cm squares. But this is quite time consuming. Therefore, we divide the head of cabbage in half and cut each part into pieces. And only now we divide these parts into leaves.

2. Peel and grate the carrots for Korean carrots. If not, then use a coarse grater or cut into strips with a knife.

3. Put in layers: cabbage, carrots. So until the vegetables run out. And pour everything with boiling water.

With this treatment, vegetables will noticeably decrease in size and will be softer.

4. Prepare the marinade. To do this, pour water into another pan and add salt and sugar. Bring to a boil. Then pour in the vinegar and boil again.

5. Pour vegetable oil into the pan and add turmeric. Mix and heat.

6. Drain the water from the vegetables. Pour in seasoning and pepper, mix well. Then add the warmed turmeric oil. She will give our salad a beautiful color.

7. By the way, we forgot about garlic. We clean it and chop it finely. Add to the same place and stir everything again.

8. Now pour the marinade. It should completely cover the cabbage. Cover the pan with a lid and let cool. Then put it in the refrigerator for 6 hours.

Mmm, what a smell! Already drooling, I'm afraid she will not stand this time. Let's move on to the next method.

Pickled cabbage with beets and red pepper - spicy and very tasty

Beets make our white cabbage very beautiful. But that doesn't mean she doesn't add her own flavor. But usually I don't make it sharp. And this time I decided to add a zest - hot red pepper. It turned out so vigorous. We will fill it with hot marinade so that you can eat the next day. And the cold ones will have to wait two to three times longer.

Ingredients:

• White cabbage - 1 fork;
• Beets - 1 pc.;
• Garlic - 1 head;
• Red pepper - 1 tsp;
• Bay leaf - 4 pcs.;
• Black peppercorns - 1 tsp;
• Salt - 2 tbsp. l .;
• Sugar - 6 tbsp. l .;
• Vinegar 9% - 150 ml.;
• Vegetable oil - 1/2 cup;
• Water - 1 liter.

Preparation:

1. Cut the cabbage into two halves. And then each into 3 x 3 cm squares. Beets can be chopped into strips or slices, there is no difference. And we also cut the garlic into slices.

2. We put a saucepan on the stove, into which we pour water, oil and vinegar. We also add salt and sugar there. All this needs to be boiled.

3. Put in a container in layers: cabbage, beets, garlic, bay leaf, peppercorns and red.

4. By this time, the brine has been prepared. We fill the contents with them to the very top. We put a plate and a load on top. Leave at room temperature for 24 hours.

It is better to store such cabbage later in the refrigerator.

Recipe for spicy Chinese cabbage in Korean for the winter in a jar

Have you ever tasted such yummy? Last year I did it for the first time and did not regret it. This year I'm doing it again. It is stored very well until spring. It turns out to be spicy, which is perfect in the cold season. Ate and immediately warmed up!

Ingredients:

• Peking cabbage - 1 kg.;
• Garlic - 1 head;
• Bitter pepper - 2 pcs.;
• Ground coriander - 1/4 tsp;
• Water - 2 l.;
• Salt - 3 tbsp. l.

Preparation:

1. Remove the damaged upper leaves from the head. We cut it in half, and then each half into 2 - 4 pieces. We put it in a saucepan very tightly.

2. Making the pickle. Pour 2 tbsp of salt into 1 liter of ordinary cold water. l. Mix and pour into the cabbage. Cover the top with a plate and put the load. leave in this position for a day.

For 1 kg. cabbage leaves 1 liter of brine.

3. Grind the garlic and hot pepper in a meat grinder or blender. Add coriander and mix everything.

4. We take out the cabbage from the brine. We grease each of its sheets with a mixture and put them in a clean jar.

At this point, it is better to wear gloves so as not to get burned from the pepper.

5. Add 1 tablespoon of salt to boiled water and cool. Fill the contents of the jar with cold and close the nylon lid. We put it for storage in the cold.

I hope you enjoyed our recipes. You can try them all and choose the one that suits you best. Just do not forget to definitely prepare a Peking one for the winter. This will be a highlight in your cellar or pantry. I am sure that now you will have something to surprise your guests!

Greetings to the hostesses who are reading this article. Very soon, and someone is already starting to harvest cabbage for the winter. And then questions arise, especially for those who decided to pickle or salt cabbage for the first time, how to do it correctly so that the result would be liked by homemade ones. On my pages, I have already told you how to cook, or do.

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 for each, so that later you know exactly how you like it. I hope my recipes will be in your notebook with your favorite dishes.

Let's get down to business as soon as possible, the main thing is to cook in a good mood. Then you will definitely succeed. Do not 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 appetizer will be crispy and incredibly tasty.

List of vegetables and spices:

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

Cooking steps:

Chop the head of cabbage, you can do it with a knife or a special shredder. Then slightly remember it with your hands, this is necessary to make it juicier.

Add the carrots to the bowl to the cabbage, which have been peeled and grated, preferably with small holes.

Add sugar, salt, black pepper to vegetables. Then vegetable oil, vinegar. Everything needs to be mixed well and thoroughly washed with your hands so that the juice stands out from the vegetables.

After that, fill in a clean jar specially prepared for preparation. Cover it with a lid and refrigerate for 24 hours.

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

Good luck with your cooking and have a nice day!

Recipe for cooking cabbage with beets without sterilization

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

List of vegetables and spices:

• White cabbage - 1/2 pc
• Beets - 1 piece
• Carrots - 1/2 pc
• Salt - 1 tsp
• Sugar - 1 tbsp. a spoon
• Cloves - a handful
• Bay leaf - 3 pieces
• Black peppercorns - a handful

Cooking steps:

Chop cabbage into a bowl, remember with your hands.

Peel carrots, beets, wash under running water. Grind the vegetables on a coarse grater, transfer to the cabbage.

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

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

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

Fill the jar completely, try to stack vegetables as tightly as possible in the jar. Place it in a deep bowl, and put 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 soaked in its own juices.

Enjoy a fragrant snack, seasoned with oil, you don't even need refined.

Enjoy your meal!

Cooking early cabbage in jars in brine under iron lids

Fragrant, juicy, crispy cabbage according to the most successful recipe in my opinion out of many existing ones. Absolutely any hostess will cope, the main thing is to start. The cooking process is simplified by the brine, there is no need to build oppression.

List of vegetables and spices:

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

Cooking steps:

First, prepare the brine, fill the pot with water, which is then sent to the stove. After boiling, add salt, sugar, stir until dissolved.

Finely chop the cabbage in a convenient way, remember a little with your hands.

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

Combine the chopped carrots and cabbage together in one deep bowl.

In carefully washed jars, spread the vegetable mixture, shifting layer by layer of peppercorns with bay leaves. You need to tamp the cabbage as tightly as possible.

Pour the brine from the bowl into the jars, which are placed in the container so that the liquid that flows out of the jars does not spill. Cover them with a thin cloth or gauze and leave for a few 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 cook sauerkraut in jars

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

Long stored blanks for you!

Korean cabbage - the best recipe for the winter

A spicy and aromatic appetizer will go well on any table. Cabbage is a very healthy vegetable and quite versatile; you can cook countless dishes from it. I offer a simple recipe that does not require special knowledge from you.

List of vegetables and spices:

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

Cooking steps:

Chop the cabbage into thin strips. If you have a food processor, it will make this task easier. Transfer the chopped vegetable to a deep saucepan.

In another saucepan, combine coriander and dill seeds, salt, sugar, garlic slices. Pour in vegetable oil, 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, mix. Cover the container with a plate so that the cabbage does not float and is completely covered with marinade. You can also cover the pot with a lid. Leave it at room temperature to marinate for a day.

After a day, fill in clean, sterilized jars with a snack, close the lids tightly, 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 taste great. It can also be used to prepare salads or hot meals.

List of vegetables and spices:

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

Cooking steps:

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

Chop 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, chop very finely, you can do this through a garlic press. Add to cabbage with carrots, stir.

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

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

Cover the container with a lid, leave in this state for a day or a little more. In the process, the contents of the container must be mixed.

After the time has passed, fill the prepared clean jar with the winter snack.

Enjoy your meal!

Recipe for spicy cabbage in large chunks

A very successful recipe that has been passed down in our family from generation to generation. Spicy cabbage will please even true gourmets. Such a snack can decorate your festive table, an excellent dish for strong men's drinks.

List of vegetables and spices:

• White cabbage - 4-6 pieces
• Garlic - 30 cloves

For 1 can marinade:

• Salt - 3 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Allspice - 2-3 pcs
• Bay leaf - 1 piece
• Dill seeds - 1 tbsp a 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 pass through the neck of the jar.

Peel the garlic, cut each clove into several pieces. It is not necessary to grind very finely.

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

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

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

Drain the hot water from the jars, put 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 when they cool down, 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

An easy and affordable way to prepare a great snack for the winter.

Bon appetite!

Cooking preparations from vegetables takes time, which is sometimes not enough. The selection of recipes in this article is prepared for fast food delicious crispy, juicy, and also vitamin-rich snacks.

Cook for yourself and your loved ones healthy and delicious dishes... See you soon!

Required products:

A couple of tablespoons of salt
- a couple of glasses of sugar
- small carrots - 3 pcs.
- sweet raisins - 145 g
- medium cabbage forks - 2 pieces
- liter of water
- large onion - 2 pieces
- garlic head
- a glass of 6% vinegar

Cooking steps:

Cut the cabbage forks into slices, sprinkle with salt and rub with your hands to start the juice coming out. Grate the carrots on a coarse grater, chop the onions, wash the raisins under the stream of water. Chop the garlic finely and finely. Put it all in a large bowl and stir well. Move on to preparing the marinade. Put water on the stove, wait for it to boil, pour in vegetable oil, add salt. Stir the marinade thoroughly, pour in acetic acid, set aside. Arrange the vegetables in jars, pour the marinade on top. To enhance the smell, add bay leaf to the container.

How do you like it? Try it - the recipe is simply delicious!

Cabbage in chunks with beets for the winter

Ingredients:

Large red beet
- carrot
- medium cabbage head
- garlic clove
- a glass of sunflower oil
- acetic acid - ? glasses
- salt - four large spoons
- liter of water
- sugar - 290 g

Preparation:

Rub carrot and beetroot fruits on a coarse grater. Crush the garlic in a garlic press, mix with prepared vegetables, place on the bottom of the containers. Cut cabbage forks into slices and transfer to jars with other vegetables. Start preparing the marinade: in a saucepan with water, mix granulated sugar, a glass of butter, salt. Move the container to the stove, set the heat to medium. After the liquid boils, pour acetic acid, boil for a couple of minutes. Fill the vegetable jars with the fill immediately. Roll up containers with lids and prepare for further storage. Cabbage for the winter in jars in pieces ready!

Try and. In just a few hours, an amazing snack will be on your table!

Korean cabbage for the winter in pieces

Ingredients:

A couple of liters of water
- a pinch of coriander and mustard seeds
- acetic acid - 2 glasses
- salt - 3 tablespoons
- a jar of finished horseradish
- medium head of cabbage
- sugar - 1 tbsp.

Cooking steps:

Disassemble the cabbage forks into separate leaves, boil them for five minutes. After cooling, cut the leaves into large strips, the width of which should be 6 cm.Place half a teaspoon of horseradish on each strip, wrap it in a roll. After you have prepared all the rolls, place them in the jars. Prepare the marinade: mix water, salt, sugar, spices, acetic acid. Boil the mixture, and then pour into the jars and cover with lids. Do not close too tightly. Place the containers in a large saucepan, pasteurize them for half an hour. After this time, the workpiece will be ready.

Prepare and. Lovers of dishes with a "twinkle" she will surely delight!

Cabbage for the winter in jars in large pieces

Required products:

Granulated sugar - 2 large spoons
- garlic - 20 cloves
- cabbage - 4 pcs.
- salt - 3 large spoons
- a tablespoon of dill seeds
- water - 1.5 liters
- allspice - 2 pcs.
- lavrushka

Cooking steps:

Pick up a medium cabbage head, remove the top leaves from it. Cut in half with a sharp knife, cut the stump. Place jars with lids on sterilization. Cut each half into medium slices. Peel a few garlic cloves and place them in jars. Pour boiling water over each sterilized container, let stand for 10 minutes, cover with a lid. Start preparing the marinade: mix water, sugar, salt, put it all on the stove. Drain the hot water carefully, add a few peppercorns, lavrushka, chopped dill, and acetic acid to each jar. Boil the filling, let the sugar and salt dissolve. Pour the boiled filling into the jars, seal. Turn containers upside down, let cool completely.

Prepare also.

Cabbage in chunks for the winter recipes

Petersburg recipe.

You will need:

Spices
- cabbage of the autumn variety
- black peppercorns
- garlic
- water - 4.5 liters
- acetic acid - 395 g
- sugar -? Kg
- salt - 195 g

How to cook:

Cut the cabbage forks into medium-sized slices, tie with threads. At the very bottom of the jar, place a branch of dill, several cloves of garlic, 10 peas of black pepper. Fill containers tightly, pour boiling water over. Pour in: mix water, sugar and salt. Remove from tile, add vinegar, stir again. Drain the liquid from the cans, fill with filling, seal, unfold and wrap. Let cool completely. Remember to remove all threads when serving.

How do you like it?

Pepper recipe.

Ingredients:

Cabbage - 5 kg
- granulated sugar - 345 g
- salt - 4 tablespoons
- Red Bell pepper, carrots and onion- 1 kg each
- acetic acid -? liter
- sunflower oil -? liter

Preparation:

Chop the cabbage head into large slices. Chop onions, peppers and carrots. Mix all the ingredients in a large bowl, add granulated sugar, salt, acetic acid, sunflower oil, sugar. Stir the mass thoroughly, spread it into clean containers, tamping thoroughly.

Consider different options as well.

Salting cabbage for the winter in pieces.

Ingredients:

Cabbage - 1.6 kg
- seasoning for vegetables, pepper - a teaspoon each
- 40 g parsley
- beets - 290 g
- salt - 6 tablespoons
- garlic
- medium carrots - 1.5 pcs.

Cooking steps:

Chop the cabbage into large slices. Chop the rest of the ingredients into pieces. Put all this in one container, pour boiling water, salt, close with sterilized lids. After 2 days have passed, you can eat the preparation.

Be sure to prepare and.

Salting cabbage for the winter in jars in pieces.

Chop the cabbage forks into large slices. To do this, cut the head of cabbage into 2 parts, take out the stump, chop into slices that should fit in a jar for twisting. Lay vegetables in layers, cover with hot brine. It is made from salt, a liter of water and a large spoonful of sugar. Your snack will be ready in 3 days!

Pickled cabbage in pieces for the winter.

Ingredients:

Incomplete glass of sugar
- sunflower oil -? Art.
- lavrushka - 2 pieces
- salt - two tablespoons
- table vinegar -? glasses

How to cook:

Mix all the components for cooking the marinade (except for acetic acid), boil, and only then pour the vinegar. Gently fill a 3 liter container with cabbage slices. For this, the head of cabbage must first be cut into several parts. Fill the jar with small pieces on top. Also add grated beets and carrots, parsley, and chopped onion. After a day, the workpiece will be ready! You can also roll such a blank into cans.

Do and.

And here are some more interesting variations.

Recipe number 1.

- garlic head
- medium carrots - 2 pcs.

For marinade pouring:

Art. vegetable oil
- a glass of acetic acid
- sugar - 145 g
- liter of water
- two tablespoons of salt

Cooking steps:

The cabbage forks must be heavy and dense. Take a head of cabbage and cut it into slices. Rub the carrots, chop the garlic. Place the slices in a container. Mix all components and boil. As soon as you remove the container from the heat, pour in the acetic acid. While the mixture is still hot, pour over the vegetables. After a day, you can "crunch" your workpiece.

Recipe number 2.

Ingredients:

Small spoonful of red ground pepper
- 35 g parsley
- head of garlic
- salt - six tablespoons
- cabbage - 1.6 kg
- beets - 290 g

Cooking steps:

Cut the cabbage head into slices 5-6 cm in size. Chop the beets into slices, chop the celery. Place the slices in a large saucepan, put the garlic teeth, parsley sprigs on top. Sprinkle the mixture with salt and pepper. Pour boiling water over it all so that the liquid covers it all. Take the container to a cool place for three days. The appetizer will acquire a sour taste and a bright burgundy color.

Recipe number 3.

Chop the cabbage into slices, put in a dense layer in a jar. From a liter of water, two large spoons of salt, three large spoons of sugar, two small spoons of acetic acid and 95 ml vegetable oil cook the marinade. Boil it, pour the vegetables laid out in the containers, close the lids and let it cool, store it in a cold room.

Recipe number 4.

You will need:

Vegetable butter, table vinegar - 195 g each
- liter of water
- garlic clove - 2 pieces
- carrot
- white cabbage - 2 kg
- sugar - 8 tbsp. spoons
- bay leaves - 5 pcs.
- salt - three tablespoons (tablespoons) with a slide

Cooking steps:

Chop the cabbage head into slices, rub the carrot. Chop the peeled garlic, combine with grated carrots. Place the prepared vegetables in a saucepan in layers. They must be alternated. To cook the marinade, combine salt, sugar, butter, lavrushka and vinegar. Boil all this and pour the workpiece. Put oppression on the mass and let stand for a couple of hours.

Raisin option.

Ingredients:

Medium cabbage forks
- onion - 2 pieces
- washed raisins - 95 g
- garlic head
- granulated sugar - one glass
- salt - a large spoon
- acetic acid - 90 g
- water -? liter
- a glass of sunflower oil

Cooking steps:

Cut cabbage into slices, sprinkle with salt, rub with your hands. Peel and wash the rest of the vegetables. Grate the carrots (the slices should be coarse). Chop the onion, squeeze out the garlic. Mix slices, mix with raisins. Pour the marinade sauce, bring it to a boil and pour the vegetables in small portions.