home » Decorative » Instant sweet pickled cabbage. Instant pickled cabbage is crispy and juicy. Recipe for pickled cabbage with horseradish in jars for the winter

Instant sweet pickled cabbage. Instant pickled cabbage is crispy and juicy. Recipe for pickled cabbage with horseradish in jars for the winter

1 kg cabbage;
1–2 carrots;
3–4 cloves of garlic;
500 ml water;
1 tablespoon salt;
50 ml vegetable oil;
50 ml vinegar 9%;
3-4 tablespoons of sugar.

Preparation

Shred the cabbage. Grate the carrots on a coarse grater or shredder, chop the garlic. Place in a deep bowl and stir, but do not knead.

Pour water into a saucepan and add salt. Bring to a boil, add butter and remove from heat. Pour in vinegar and add sugar. Stir.

Pour marinade over cabbage. Cover with a plate and press down with a press, such as a jar of water. Leave to marinate at room temperature.

You can try the dish after 3-4 hours, and after 6-7 hours the taste will become even richer. Store the finished marinated mixture in the refrigerator for no more than a couple of weeks.

AndreySt/Depositphotos.com

Ingredients

1½–2 kg cabbage;
1 beet;
8–10 cloves of garlic;
10–15 black peppercorns;
5 bay leaves;
1 liter of water;
2 tablespoons salt;
150 g sugar;
150 ml vinegar 9%;
100 ml vegetable oil.

Preparation

Cut the cabbage into large pieces, and the beets into strips. Divide the garlic into halves or quarters. Place everything in layers along with peppercorns and bay leaves in a deep bowl or pan.

Pour water into another bowl and dissolve salt and sugar there. Add vinegar and oil. Bring to a boil over medium heat.

Pour the hot marinade over the cabbage. Cover with a plate on top and press down with a press, such as a jar of water. Cool in a warm place and then put in the refrigerator.

You can eat this a day later. And if you put it in a jar, it will be stored in a cool place for 2-3 months.

YouTube channel of Svetlana Anikanova

Ingredients

1 kg cabbage;
3 teaspoons salt;
½ teaspoon ground black pepper;
1 tablespoon sugar;
2 teaspoons curry;
50 ml vinegar 9%;
50 ml vegetable oil.

Preparation

Chop the cabbage or cut into small cubes. Salt, add pepper, sugar and curry. Stir and leave for 1 hour at room temperature.

Add vinegar and oil and stir again. Place in a deep bowl, cover with a plate and place a weighting agent on top, such as a vessel with water. Leave at room temperature overnight. Then transfer to a jar and store in the refrigerator for no more than two to three weeks.

tycoon/Depositphotos.com

Ingredients

3 kg cabbage;
3 onions;
3 carrots;
250 ml vegetable oil;
200 ml vinegar 9%;
1½ tablespoons salt;
180 g sugar;
1 tablespoon .

Preparation

Shred the cabbage. Cut the onion into quarters of rings. Grate the carrots on a coarse grater. Mix all the vegetables in a deep bowl.

Pour oil and vinegar into a saucepan, add salt, sugar and mustard. Bring to a boil over low heat and cook for 5 minutes.

Pour the hot marinade over the vegetables. Stir, cover with a lid and leave for 2 hours at room temperature. During this time, stir a couple of times.

Transfer the dish to a jar, close and leave in the refrigerator. In a couple of days you can try. And pickled cabbage will be stored for a month and a half.

AndreySt/Depositphotos.com

Ingredients

2 kg cabbage;
400 g carrots;
350 g cranberries;
1 liter of water;
50 g salt;
100 ml apple cider vinegar 6%;
100 g.

Preparation

Shred the cabbage. Grate the carrots on a medium or coarse grater. Place the vegetables and cranberries in a deep bowl and mix.

Add salt, vinegar and honey to boiling water. Bring to a boil again, remove from heat and cool slightly.

Pour marinade over cabbage, carrots and cranberries. Press down on top with a plate and place a small weight, such as a container of water. Leave for a day at room temperature. Then transfer to a jar and store in the refrigerator for no longer than a month.

AndreySt/Depositphotos.com

Ingredients

1 kg cabbage;
1 beet;
7–10 cloves of garlic;
1 small bunch of celery;
1 small bunch of dill;
500–600 ml water;
1 tablespoon salt;
90 g sugar;
8–10 black peppercorns;
8–10 peas of allspice;
1–2 bay leaves;
125 ml wine vinegar 6%.

Preparation

Cut the cabbage into large slices (like melon or), and the beets into thin slices. Divide the garlic into halves.

Place cabbage, celery and dill sprigs, beets and garlic cloves in layers in a deep bowl or saucepan. Repeat a couple of times in the same order. Try to compact tightly.

Boil water and add salt, sugar, black and allspice and bay leaves. Add vinegar and cook for a few minutes.

Pour the hot marinade over the cabbage (the vegetables should be completely covered). Leave covered at room temperature for 3 days. Place the finished dish in jars and store in the refrigerator or other cool place for about 3 months.

ajafoto/Depositphotos.com

Ingredients

1,500–1,600 g cabbage;
2–3 cloves of garlic;
5–7 black peppercorns;
1–2 bay leaves;
40 g salt;
20 g sugar;
500 ml boiling water or more;
5 ml vinegar essence 70%.

Preparation

Shred the cabbage.

Place peppercorns and bay leaves at the bottom of the jar. Place the cabbage on top and press down. Sprinkle with salt and sugar. Fill with boiling water to the top and add vinegar essence. Roll up the lid, wrap in a blanket or blanket and leave to cool in the warmth. Then store in a cool place.

AndreySt/Depositphotos.com

Ingredients

5 kg cabbage;
1 kg carrots;
1 kg of onion;
1,300 g bell pepper;
1–2 hot peppers;
1 small bunch of dill;
4 tablespoons salt;
350 g sugar;
500 ml vegetable oil;
150 ml vinegar 9%;
1,200 ml water.

Preparation

Shred the cabbage. Grate the carrots on a coarse grater or shredder. Cut the onion into quarters of rings, into strips, and hot into slices. Chop the greens.

Add salt, sugar, oil, vinegar, water to vegetables and herbs. Leave for 3 hours at room temperature, stirring occasionally. Place into jars, pressing down firmly. Pour the remaining marinade on top.

Cover the jars with lids. Place in a saucepan with a napkin at the bottom. Fill with warm water. Bring to a boil over low heat and leave to simmer for 30-35 minutes. Then roll up the lids and cool under a blanket or blanket. Store in a cool place.

AndreySt/Depositphotos.com

Ingredients

400 g cabbage;
200 g carrots;
200 g apples;
500 ml water;
2 teaspoons salt;
3 teaspoons sugar;
½ teaspoon citric acid.

Preparation

Shred the cabbage. Grate the carrots on a coarse grater. Mix and place in a jar.

In a saucepan, boil water with salt, sugar and citric acid.

Pour the hot marinade into the jar and cover with a lid. Place in a saucepan with a napkin at the bottom. Pour in warm water and boil for 15 minutes over low heat. Roll up the lid and wrap until cool. Then transfer to a cool storage area.

theperfectpantry.com

Ingredients

1 kg cabbage;
1 teaspoon salt;
200 g carrots;
200 g bell pepper;
1 small hot pepper;
2 cloves of garlic;
4 tablespoons soy sauce;
2 tablespoons vinegar 9%;
2 teaspoons coriander;
3–5 sprigs of parsley.

Preparation

Chop the cabbage and crush it a little with salt and hands.

Grate on a coarse grater. Cut the sweet pepper into thin strips, chop the hot pepper and garlic. Mix everything with cabbage, pour in soy sauce and vinegar. Sprinkle with coriander and chopped parsley and stir.

Cover with a lid and leave in a cool place. After 1 day, the pickled cabbage is ready. Transfer it to a jar. You can store it all winter in the refrigerator or cold cellar.

Step 1: prepare the cabbage.

Clean the head of cabbage from withered leaves, cut into several pieces and remove the bitter stalk. Then cut the cabbage into strips or cubes, the main thing is not to make it too small, let the pieces be larger.

Step 2: prepare the carrots.

Peel the carrots, rinse with warm running water and chop using a coarse grater or a Korean carrot grater. You can also simply cut the root vegetable into strips.

Step 3: prepare the garlic.

Peel the garlic head, rinse with cool water and chop very finely.
Mix half of all chopped garlic with grated carrots.

Step 4: Prepare the pepper.

Cut the hot pepper pods in half and remove the seeds. Rinse with cool water and chop as finely as the garlic.
Attention: When working with hot peppers, you need to wear plastic gloves.

Step 5: Place the cabbage in a jar.

Take a large, clean glass jar and place cabbage and carrots in layers, alternating them not only with each other, but also with garlic and hot pepper. Try to ensure that the spices are distributed as evenly as possible.

Step 6: prepare the marinade.

Boil water in a saucepan, dissolving granulated sugar and salt in it. Boil for a couple of minutes, and at the very end add vegetable oil and vinegar. Remove from heat and stir everything thoroughly. Cool the finished marinade to room temperature.

Step 7: Prepare Instant Pot Spicy Cabbage.

Pour the cooled marinade over the cabbage placed in the jar. Place everything under pressure and leave to stand at room temperature.
Already in 2 days Instant spicy cabbage will be marinated and can be safely served. But since you definitely won’t eat everything at once, so cover what’s left in the jar with a nylon lid and put it in the refrigerator.

Step 8: Serve the Instant Pot Spicy Cabbage.

Instant spicy cabbage is both a holiday appetizer and a delicious addition to a side dish. Just imagine how delicious it will be with boiled potatoes! Just lick your fingers! And it’s very easy to prepare, so be sure to try making spicy cabbage at home.
Bon appetit!

It is better to take water for the marinade not from the tap, but from spring water or bottled water.

The finished cabbage can be sprinkled with aromatic herbs (fresh or dried) before serving.

Considering the fact that winter is approaching, at this time you always want salted cabbage. How nice it is to set the table with pickled vegetables, boil the potatoes and serve everything together with herbs. You can ferment cabbage in various ways. My mother always prepared pickled cabbage this way: she mashed the vegetables with her hands, salted them and tamped them into jars. But this method, if you know, is long and sometimes you don’t want to wait and eat here and now. Therefore, quick-salted cabbage drenched in hot marinade is ideal for such cases. I hope my detailed recipe with photos will help you prepare the perfect quick snack.

Required Products:

- 1 kg of white cabbage,
- 1 PC. carrots,
- 2 cloves of garlic,
- 1 tables. l. salt,
- 2 tables. l. granulated sugar,
- 0.5 l of water,
- 4 tables. l. 6% vinegar (apple vinegar),
- 3 tables. l. vegetable oil.

Recipe with photos step by step:

Chop the cabbage with a sharp knife to form fine fibers. Choose dense, firm, white cabbage. If you buy cabbage at the market, then ask the seller if this cabbage is suitable for pickling.

Grate the juicy, sweet carrots on a coarse grater. It is important to choose large carrots that will be tasty and complement the cabbage.

Mix the vegetables, lightly press with clean and dry hands.

Add some garlic, cutting it into slices. Garlic will add flavor and piquancy to vegetables.

Boil water for the marinade, add salt and granulated sugar. When the water boils, mix it with salt and sugar.

Pour vegetable oil and 9% vinegar into the marinade. I always have a large bottle of table vinegar, which I use for all preparations.

Pour the hot marinade over the cabbage and let it marinate for 8-10 hours at room temperature. I usually cover a bowl of cabbage with a lid and forget about it. When time has passed, serve the cabbage ready to the table.

Making delicious pickled cabbage is very simple and very quick. With the simplest ingredients, cabbage turns out incredibly tasty in a minimally short marinating time. Having prepared cabbage according to this recipe once, you will cook it constantly, since, firstly, it is really very fast, and secondly, quick-cooking pickled cabbage with vinegar is much tastier than what is sold in our stores for quite a lot of money, and -third, you will be sure that it is absolutely harmless to your health - everything is only natural.

To prepare quick pickled cabbage with vinegar in hot brine, take the products from the list. Vegetables need to be washed, peeled and dried.

Chop the carrots using a regular grater.

Change the attachment and chop the cabbage as thinly as possible.

For the marinade, pour water into a saucepan, add salt and sugar. Place on the stove. When it boils, turn the heat to low, add bay leaves and peppercorns. Once the salt and sugar have dissolved, turn off the stove and add oil and vinegar.

Pour the hot marinade into the cabbage.

Mix well. And leave to marinate for at least an hour, preferably 1.5 hours.

After 1.5 hours, the cabbage will release juice, and if you chop it finely enough, it will already be very tasty and ready. If you like a richer taste, leave it to marinate for a few more hours, or even overnight.

We lay out on the table everything we need to quickly marinate. You need to buy juicy white cabbage, not the winter variety, it should not be hard.

We will also need a sour apple, such as the Jonathan variety, and horseradish root. Exactly horseradish kills all microbes, your preparation will never go bad and the cabbage will pickle quickly.

Peel the horseradish root and cut into rings. The apple needs to be washed and cut into cubes; the peel does not need to be removed. We remove a couple of top leaves from the cabbage, cut out the cabbage, first cut it into slices, like a watermelon, and then chop it into cubes, not very large in size (you can see it roughly in the photo). Peel the garlic and cut in half.

Pour cabbage into a large bowl, jar or pan, put apples, garlic and horseradish root on top. Add allspice peas, dill, a mixture of spices for Korean carrots, you can add other seasonings, for example, coriander, oregano, turmeric.

Cut the chili pepper into pieces, fresh or frozen. Pour the same into the pan with the cabbage. Adjust the amount of pepper yourself.

Pour 0.5 liters of water into a saucepan and add salt. When the water boils, add vinegar, stir and pour the marinade over the cabbage, immediately hot.