home › Body › Preserving cabbage for the winter in jars. Photo recipes

Preserving cabbage for the winter in jars. Photo recipes

Today I want to tell you about a very good vegetable, this is white cabbage. How many dishes can be cooked with the addition of cabbage in my head does not fit

Cabbage is ideal for canning. It goes well with a lot of foods and spices.

A jarred salad is nice to open in winter. It will be the main addition to the main dish.

This is a very healthy vegetable, it contains vitamins A, E, C and group B. The calorie content of raw cabbage is only 28 kcal. An ideal dietary product.

Consider several recipes for harvesting cabbage for the winter, maybe someone will use one of them.

Recipe for spicy cabbage in Korean for the winter in jars

Very tasty spicy salad. Unlike the usual Korean carrot, this salad is prepared with the addition of vegetables. It is very easy to cook it. Petals are crispy and juicy.

Ingredients

White cabbage 1 kg
Sweet pepper 2 pcs.
Onion 1 pc.
Carrots 2 pcs.
Vegetable oil 6 tbsp. l.
Salt 2 tbsp. l.
Sugar 5 tbsp. l.
Acetic essence (70%) 1.5 tbsp. l.
Garlic 4 cloves
Ground black pepper 1 tsp.
Ground red pepper 0.5 tsp.

Cooking method

Cabbage cut into checkers or just large pieces. You can’t chop, it will turn out very small and not so tasty

Grate the carrot. You can use ordinary or special for Korean carrots. Do not worry that the bowl is filled with a slide. As soon as we add salt and vinegar there, the cabbage will immediately sit down.

Sweet pepper cut into cubes and add to the total mass

Pour pepper, salt, sugar into a bowl

Now we mix everything. Thoroughly knead the petals while stirring. If we use young cabbage, then it is not necessary to knead it with your hands.

Lettuce has decreased in volume, add acetic acid. You can use regular 9% vinegar (185 ml), but then there will be a lot of excess liquid.

We take a frying pan, heat all the oil well, according to the recipe

Add the onion, it is better to cut it into large pieces. Fry, but do not fry it too much

When the onion is lightly fried, throw chopped garlic into the pan. It is best to use a press

When the onion and garlic in vegetable oil are fried a little, pour this mixture into the cabbage

Mix well. At this stage, you must definitely try the workpiece. If necessary, add, if necessary, salt, sugar or pepper.

For storage for the winter, we will have to do a few things.

First, sterilize the jars in advance and hold the lids in boiling water for 5 minutes.

Secondly, since our dish does not undergo heat treatment, we also need a sterilization stage.

Putting the salad in jars

We cover the jars with lids, but do not twist. Pour warm water into a large saucepan, after putting a towel on the bottom, put the jars there. Water should be up to the shoulders of the cans

We turn on the heat, from the moment of boiling, reduce the heat, boil the workpiece for 20 minutes for a liter jar and 30 minutes for a 1.5 liter jar

After that, we twist the lids, turn them upside down to make sure that there are no leaks. We wrap jars in this form in a warm blanket. We cool under the covers for 12 hours and put the jars in the pantry for long-term storage

If you let the salad brew for at least 1 hour, you can eat it, it is very tasty. Try the recipe, you might like it. Bon appetit.

Pickled cabbage for the winter in jars, in large pieces

Usually cabbage is chopped or cut into squares. In this recipe, the pieces will be really large. It rolls up with sweet peppers and apples.

Ingredients

For 2 three-liter jars.

cabbage 1 head
Large carrots 4 pcs.
Bulgarian pepper 3 pcs.
Apples 3 pcs.
Red capsicum 1 pc.
Vinegar 5% grape 1 glass
Garlic 1 head
Salt 4 tbsp. l.
Sugar 1 cup
Bay leaf 3 pcs.
Allspice 6 pcs.
Carnation 6 pcs.

Cooking method

The head of cabbage must be cut lengthwise into 8 pieces. From each slice you need to cut the stalk. We put half in the banks. We take sterilized jars and lids

We cut the carrot into large circles. Spread half of the cabbage on top

Cut the hot pepper in half and add half to each jar

Bulgarian pepper also chopped large pieces and send to vegetables

The remaining cabbage and carrots are sent in a second layer to the banks

We cut the apples into four parts and throw them into a jar, you do not need to cut the middle with the seeds

Cut the garlic cloves in half, send to the rest of the vegetables

We fill the jars completely to the brim with vegetables

Let's prepare the marinade. Bring two liters of water to a boil, salt. Add 1 cup 5% grape vinegar, 1 cup sugar, 3 bay leaves, cloves and peppercorns

Pour the contents of the jars with boiling marinade and twist the lids

We leave them for two days at room temperature, then put them in the refrigerator for 5 days

After that, you can take it out and eat. But, the longer the salad will stand, the tastier it will become.

The main feature of the recipe is a beautiful presentation on the table. In this form, cabbage will be an unexpected surprise. Try it, I'm sure you'll like it.

Simple Cabbage and Beetroot Salad Recipe with Vinegar

The dish cooks quickly and has a bright appearance. Raspberry salad looks great on any table. Pickled cabbage with beets is a very light snack, don't be afraid to spoil your figure.

Ingredients

For 4 three-liter jars:

White cabbage 4 kg
Beetroot 1 kg
Capsicum 4 pcs.
Salt 8 tbsp. l.
Vinegar 9% 8 tbsp. l.
Sugar 8 tbsp. l.
Bay leaf 16 pcs.
Black peppercorns 1 tbsp. l.
Dried dill 16-20 umbrellas
Garlic 1 large head
Water 5-6 l

Cooking method

Peel the beets and cut them into thin slices

Remove the top leaves from the cabbage and cut into squares. We try to cut large, but they must pass through the neck

We lay out part of the beetroot slices in prepared sterilized jars

Put the cabbage on top, lightly crush

We put chopped capsicum, garlic, bay leaf, black peppercorns, dill umbrellas in a jar

For the marinade, add 8 tablespoons of salt, sugar and vinegar to boiling water.

Stir, fill jars with hot marinade

If the workpiece is supposed to be stored in the refrigerator or in the cellar, then you can immediately tighten the lids. For storage in the pantry, it is necessary to sterilize the salad.

Sterilization of blanks

To do this, cover with lids, but do not twist. We take a large saucepan, lay a towel there, pour warm water. We lower the jars with blanks into the pan, the water should be up to the shoulders of the jars. Turn on the fire, bring to a boil. From now on, boil the jars over moderate heat for 20 minutes.

We take out the workpiece, twist the lids, which were held in boiling water for 5 minutes, turn over. In this form, wrapped in a blanket, the jars will cool for about 12-14 hours, after which they can be stored in the pantry

The preparation is ready, with great pleasure we will eat this delicious cabbage in the winter

Great recipe for spicy cabbage. It turns out crispy and tender. Try it, you might like it. Bon appetit!

How to cook cabbage in brine without sterilization

The following recipe for harvesting cabbage for the winter involves pickling in brine, such cabbage can be eaten in a few days, or you can prepare it for the winter, but you just have to store it in the refrigerator or in the cellar

Ingredients

White cabbage
Beet
Salt 1 cup
Sugar 3 cups
Acetic essence 70% 3 tbsp. l.
Vinegar 9% 80 g

We start with brine, pour 5 liters of water into the pan, put on fire

Pour 1 cup salt and 3 cups sugar into a saucepan. After boiling, cook for 5 minutes, until the ingredients are completely dissolved. Pour 3 tablespoons of 70% vinegar essence

The reaction begins in the pan, after which, close the lid, leave the brine to cool completely.

Shred the cabbage, rub the beets on a coarse grater.

We rinse the prepared glass jars with 9% vinegar to kill all bacteria.

To do this, pour 80 ml of 9% vinegar into a jar, close the lid, shake and turn over so that the entire inner surface is rinsed. We also deal with the following banks

We put cabbage in a jar. We do not take much, we do not need cabbage juice

Adding a portion of beets

Again we impose a portion of cabbage, add beets. So until the banks are full

Fill jars filled with cabbage with beets with cooled syrup

Close with nylon lids and send to the refrigerator

After a few days, cabbage can be taken out of the refrigerator and eaten. In this form, it will stand until the New Year. But with us it is eaten very quickly, because it is very tasty. Dressed with vegetable oil and onions.

Try it, a very simple recipe, for sure, you will lick your fingers

Video recipe for making sauerkraut for the winter under iron lids

The article presented 5 different simple prescription harvesting cabbage for the winter. And not only for the winter, you can just buy cabbage forks in the store and make delicious salad. This is a regular practice in our family. Try it, it's very tasty.

Cabbage for the winter in jars, this is of course very convenient and allows you to measure the amount that is needed for a family to use for a week, before the next trip to the cellar.

In addition, you can make a lot of blanks of different tastes, a couple of jars, and eat varied and tasty all winter. And there are a lot of various recipes with cabbage, just don’t be lazy and there will be a holiday on the table every day.

Cooking recipes:

You can salt and marinate, make a variety of salads by combining cabbage with other vegetables, roll up metal lids and simply close them with plastic ones, depending on the recipe.

Cabbage itself is very useful, it contains many vitamins and minerals that strengthen our health and increase immunity, which is important in the long Russian winter.

It is perfect for cooking delicious soups, vitamin salads and is quite suitable for preparing delicious side dishes for meat. Personally, I somehow did not meet people who do not eat cabbage. So that they don’t eat meat - I saw it, but so that they don’t use cabbage in any form - they never happened!

So let's get started. I clean the jars in advance with baking soda, rinse well under running water and dry. We do the same with lids. If the recipe is hot, then sterilize clean jars without fail. I do this in the oven - I leave it and turn on the heat at 120-140 degrees for 30-40 minutes. Someone sterilizes over steam, some even in the microwave, but here I am in the oven, it’s so convenient for me and guaranteed to be fried as it should.

A pickled and spicy cabbage appetizer for meat dishes is good, but if they are not there, then with boiled potatoes it will go for a sweet soul, and after a plentiful feast with libations in the morning, cabbage pickle will help calm the overheated soul and calm the headache!

You should not abuse only ulcers and women during pregnancy and feeding a child, it will not be useful for mom and baby.

We consider the recipes at first unpretentious, we go step by step, gradually, as we gain experience, we complicate.

For those who are first engaged in pickling and salting, I recommend reading the entire article, as they say from now to now, and not one specific recipe, because in another recipe there may be something that will help you successfully cope with the chosen one, some subtlety or helpful advice.

The salad is very tasty and appetizing, households and guests will appreciate it and quickly empty the plates, and they will certainly ask for supplements! Therefore, you need to cook it at least in liter jars with eurocaps, well, which are screw.
Compound:

a kilo of cabbage;
300g carrots;
large head of garlic;
incomplete glass of water;
10 tablespoons of vegetable oil;
4 tablespoons of sugar with a small top;
table. l. salt;
table. l. acetic acid.

Cooking:

We clean the cabbage from the upper leaves, wash and finely chop. You can use a food processor, or you can cut with a knife if the volume is small.
Wash and clean carrots, grate, you can use Korean, even long sticks will decorate the salad very much.
We clean the garlic, wash it and chop finely on the board with a sharp knife.
Put all prepared vegetables in a large bowl and mix thoroughly.
Cook the marinade in a small saucepan - mix water, oil, sugar, salt and bring to a boil. Pour in acetic acid and pour vegetables with marinade.
We wash our hands thoroughly and cover with a lid, let it brew.
We lay out on the banks, twist the lids and lower them into a cold cellar.

Bon appetit in winter!

wonderful and easy recipe and most importantly, suitable for those who hate to sterilize jars! Cabbage will turn out fragrant and spicy, with a good taste.

two cabbages - two and a half kilos;
4 carrots;
a small head of garlic;
half a liter of water;
a tablespoon of salt with a good top;
half a glass of sugar;
vinegar. acid tablespoon;
half a glass of vegetable oil.

Cooking:

We clean and wash the swings, carefully remove the top leaves Green colour until white, otherwise it will not crunch! Cut with a knife into slices of two centimeters wide.
We clean, wash and chop the carrots or cut them into long thin sticks, for a special beauty.
Garlic is peeled, washed and passed through a garlic press.
Layer vegetables in a large saucepan.
Boil the marinade in a small saucepan. Bring to a boil a mixture of water, oil, sugar and salt, pour in acetic acid.
Pour cabbage with marinade, mix well and put a small oppression on top of a plate of suitable size so that it floats. You can use a jar of water instead of oppression. We remove to a cool place.
Two days later, it's ready. Through the banks and into the cold cellar.

Very juicy, tasty and crispy!

The recipe is ideal for young early cabbage. The appetizer will turn out spicy and spicy, chili pepper and bell pepper will give an unusual taste.

cabbage kilogram;
three carrots;
two bell peppers;
three chillies;
a third of a glass of sugar;
salt - Art. spoon without top;
vinegar - dessert l.

Cooking:

My cabbage, peel and chop in a food processor - there is just a suitable shredder, it cuts very thinly. Well, or with a knife - thinly, thinly.
We clean, wash the carrots and three on a fine grater.
My pepper, take out the seeds and cut: bulgarian into thin strips, chili into rings.
Mix everything in a large bowl and knead with your hands until juice appears.
Add salt, sugar, oil and vinegar, mix thoroughly by kneading with your hands.
We lay out in sterile jars and roll up the lids. We store in a cold cellar.

Traditional pickled cabbage recipe, spicy and delicious!

Cabbage with cucumbers, it's almost like a salad in the summer. Immediately the sun is remembered and the cucumber bed. Extraordinarily delicious!

two kilos of cabbage;
half a kilo of cucumbers;
half a kilo of onion;
half a kilo of carrots;
two st. l. with a little top of salt;
a glass of vegetable oil;
table. l. vinegar. acids.

Cooking:

Peel the pumpkins, wash and chop, put in a wide saucepan with a thick stainless steel bottom. Stir immediately with vinegar, salt, sugar and butter.
Wash cucumbers and chop into strips.
Peel the carrots, wash and grate on a coarse grater.
Cut the peeled onion into thin half rings.
Mix all the vegetables with cabbage and put on the stove over medium heat.
After boiling, simmer for literally five minutes.
Arrange in sterilized jars and roll up. Cool upside down under a fur coat and lower into a cold cellar.

If you add a couple of teaspoons of mustard seed and chili pepper to this salad, you get a completely different salad both in taste and texture!

And here's another video:

On my site there are all kinds of recipes for blanks (you will definitely like them):

Cucumber salad for the winter

Awesome cabbage salad for the winter with mushrooms without sterilization - Mushroom hodgepodge

Let this be my favorite salad with mushrooms! .. I make it with honey mushrooms, we have them in the forest behind the garden in the autumn darkness. And whoever wants can do it with champignons or chanterelles.

a kilo of mushrooms;
a kilo of cabbage;
a kilo of carrots;
a kilo of tomatoes;
half a kilo of onion;
half a glass of vegetable oil;
table. l. vinegar;
salt about two tablespoons.

Cooking:

Wash, clean and boil the mushrooms for twenty minutes. It is better, of course, if they are small, but large ones can always be cut! We recline in a colander and put it in a large saucepan with a thick bottom.
We clean and wash the cabbage and tomatoes, then chop them into strips and put them on the mushrooms.
Cut the peeled onion into a small cube and fry in half the oil in a pan, when it becomes transparent and slightly golden, put it in a saucepan.
Fry the peeled and grated carrots in a pan in the remaining oil and also put them in a saucepan.
Close the pan tightly with a lid and put it on a slow fire. After boiling, we detect 15 minutes.
Open the lid and add salt and vinegar, you can add dry spices to your liking.
Simmer for another five minutes and arrange in sterile jars.
We roll it up and put it upside down to cool under a fur coat, store it in a cold cellar.

Well, very tasty!

A traditional recipe for marinated yummy lovers! It cooks very quickly, just do not forget to multiply the amount of salt, sugar and acetic acid that you will put in the marinade by the number of cans!

cabbage, cut into large pieces;
garlic 4 cloves per jar;
salt on a large spoon with top on a jar;
sugar a quarter cup per jar;
peppercorns three pieces per jar;
acetic acid teaspoon per jar;
dill, an umbrella in each jar.

Cooking:

We fill sterile three-liter jars in this order: put a dill umbrella, three peppercorns and 4 cloves of garlic on the bottom and fill the jar to the top with pieces of cabbage, trying to pack tightly.

We heat water in a large saucepan and pour boiling water over the jars to the top, cover with lids and let stand for 10 minutes, we will no longer need the remaining boiling water in the saucepan, you can pour it out.

We drain the noticeably cooled water from the cans back into the pan and put the marinade on it to cook. Before boiling, add sugar and salt and mix, after boiling, pour in the vinegar and immediately fill the jars. We roll up and set to cool upside down until the morning. We store in a cold cellar.

Easy and delicious!

A classic of the genre, since childhood I remember these beautiful jars of cabbage in a friend’s kitchen, for some reason my mother and grandmother didn’t cook like that. I later found the recipe when I began to live separately from them in my own house.

For a medium fork, one beetroot, one carrot and a couple of large cloves of garlic.

For marinade - per liter of water a tablespoon of salt with a large top, two tablespoons of sugar and half a glass of apple cider vinegar.

Cooking:

Clean and wash all vegetables.
We chop the cabbage, cut the beets and carrots into thin sticks or three on a grater, chop the garlic finely with a knife, mix and crush with our hands so that the juice appears a little.
We lay out the mixture in sterile jars, tamping, but not much.
You can add a few peppercorns to each jar for spiciness.
Boil the marinade and pour into jars.
We close with nylon lids and store in a cold cellar.

The color is amazing and the taste too!

We lay it out in jars, lightly tamping and pour boiling marinade under the very lid.

We are waiting for the jars to cool down, close the lids and into the cold cellar!

Ingredients: for 3 kilos of cabbage, three carrots and three cloves of garlic.

For the marinade - one and a half liters of water a glass of sugar, half a glass of salt, a glass of vegetable oil and two tablespoons of acetic acid.

Let's do it in Korean. And the taste is new and unusual, and we will show off our talent with guests!

cauliflower kilogram;
two carrots,
garlic one good head;
vegetable oil a quarter cup or a little more;
half a glass of sugar;
Art. l. table vinegar;
Art. l. salt with a small top;
seasoning for Korean carrots - Art. l.

Cooking:

Wash the base and disassemble into small heads of cabbage. Dip in boiling water for a couple of minutes. Drain in a colander and place back in the empty pot.
Add grated carrots and crushed garlic.
Boil the marinade from the remaining components, add vinegar after boiling.
Pour over vegetables and stir. Leave for four hours to soak.
Arrange in half-liter jars, cover with lids and put in a water bath.
Sterilize after boiling water for 10 minutes. Roll up lids and cool upside down. Store in the cellar.

Home and guests will appreciate your efforts!

Amazingly delicious, a recipe from Hungarian cuisine.

Ingredients: one kilogram of cabbage and tomatoes, 2 each bell pepper and onion, a spoon with a small top of salt, half a glass of sugar and a table spoon of acetic acid.

Cooking:

Chop all prepared washed and peeled vegetables into strips, put in a large saucepan and mix with salt and sugar. Leave to soak for a couple of hours.

Boil for about ten minutes, pour in the vinegar, mix and after a couple of minutes put it in jars. Roll up. Cool upside down, store in the cellar.

Bon appetit everyone!

Cabbage is one of the most healthy and vitamin-rich vegetables, eating it is not only tasty, but also very healthy. For example, one hundred grams of cabbage provides the daily human need for vitamin C.

Cabbage is one of the most delicious and popular vegetables on the winter table, and this popularity is fully justified, because it is in cabbage that all vitamins are stored throughout the long winter months, including vitamin C, which helps to cope with colds. Sauerkraut contains minerals necessary for a normal acid-base balance, and it is also a low-calorie product that helps maintain a beautiful figure.

You can prepare cabbage different ways: ferment, marinate, preserve, make lightly salted.

For harvesting for the winter, it is worth giving preference to late varieties of large cabbage. As a rule, they ferment it in large wooden barrels, glass jars, or any enamelware that is at hand. Ready cabbage is stored in a cool place, for example, in a cellar or refrigerator, it is worth noting that sauerkraut normally tolerates freezing, without changes in taste and quality indicators.

Cabbage blanks for the winter in jars

Simple and tasty cabbage preparations for the winter in jars, recipes

Traditional recipe for sauerkraut in a jar

Cabbage fermented according to this recipe is juicy and crispy, goes well when served with onions and sunflower oil.

Ingredients:

3 kg of white cabbage;
6 pcs. large carrots;
1 tablespoon of salt for every kilogram of cabbage.

Cooking:

We clean the cabbage from spoiled and damaged leaves, chop.
My carrots, peel and rub on a coarse grater.
We combine the prepared vegetables, salt and mix thoroughly. You can slightly mash the vegetables, so they will give juice and become smaller.
We spread the cabbage tightly in jars, cover with gauze and let stand overnight in a warm place. The most optimum temperature indoors 20 22 degrees.
The next morning, when the cabbage starts to juice and begins to ferment slightly, it is not recommended to drain all the juice, only the excess is possible, then the cabbage will be more juicy. In several places we pierce the cabbage with a wooden stick or a knitting needle so that gases come out, we repeat this procedure several times over the next three days, then the cabbage can be closed with a nylon lid and taken out to be stored in a cool place.

Cabbage for the winter with aspirin

The method of harvesting cabbage for the winter is a little unconventional, but the cabbage turns out to be very tasty and crispy as fresh.

Ingredients:

2 pcs. carrots;
1 head of white cabbage;
90 gr. salt;
90 gr. granulated sugar;
3 aspirin tablets;
3 bay leaves;
black peppercorns.

Cooking:

We free the cabbage from the upper leaves and finely chop or three on a cabbage grater.
My carrots, peel and grate for carrots in Korean.
Transfer the chopped vegetables to a large bowl and mix thoroughly.
Pour a spoonful of sugar, a spoonful of salt into a prepared sterile jar, put one aspirin tablet, bay leaf and 2-3 peppercorns.
Half fill the jar with cabbage and carrots, tamping a little. Next, once again put the spices in the same proportions, after which we lay out the remaining spices.
In a filled jar, carefully pour boiling water to the top and let stand for 5 minutes. If the water decreases, top up again to the top and roll up. We turn the closed jar upside down, wrap it warmly and let it stand until it cools completely, after which we take it out to a cool place for storage.

Cabbage salad in a jar for the winter

Such a preparation will be an excellent alternative to fresh vegetable salads on the winter table.

Ingredients:

5 kg of white cabbage;
1 kg of bell pepper;
1 kg of carrots;
1 kg of onions;
0.5 liters of vegetable oil;
120 gr. salt;
350 gr. Sahara;
50 ml of vinegar 6%.

Cooking:

My carrots, peel and three on a coarse grater.
We remove the upper leaves from the cabbage and chop it.
Remove the seeds from the bell pepper and cut into strips.
We clean the onion from the husk and chop it into half rings or cubes.
Put the prepared vegetables in a deep bowl, add oil, salt with sugar, vinegar to them, mix and let stand for about 12 hours, stirring occasionally.
We put the finished salad in prepared sterilized jars and roll it up with a tin lid, or close it with a capron one. Store the salad in a cool place.

Pickled cabbage with beets in a jar for the winter

Such cabbage will not only healthy dish on your table, but beautiful decoration thanks to the colorful color of the jars. Another name for this workpiece:.

Ingredients:

1 beet;
1 kg of white cabbage;
3 cloves of garlic;
40 gr. granulated sugar;
1 tablespoon of salt;
25 ml sunflower oil;
50 ml 9% vinegar;
2 bay leaves;
allspice peas;
0.5 liters of water.

Cooking:

We clean the cabbage and cut it into identical cubes, about 2x2 cm, with the exception of the stalk.
Mince garlic and beets. The size of the pieces is not important, the main thing is not to be very large. Garlic can be cut into 4 parts, and beets cut into medium cubes or slices.
We take jars prepared in advance with lids and lay a layer of cabbage, then a layer of beets, then garlic and cabbage again.
We are preparing the marinade. To do this, dissolve the salt and sugar in water, let it boil, pour in the vinegar and immediately turn off the fire.
Pour hot marinade into jars and roll up. Closed banks turn upside down and wrap until completely cool, store the workpiece in the cellar or any other cool place.

Delicious, vitamin-rich cabbage salad for the winter is quite easy to prepare at home. There are several variations of the white head preparation, in combination with various vegetables and spices. Such a salad will help out in the cold season, strengthen the immune system and simply diversify the diet.

Cabbage salad "Lick your fingers" for the winter

This recipe is one of the easiest to make. It consists of simple components in small quantities, giving together an amazing-tasting snack.

Prepared salad from:

cabbage of winter varieties - 2 kg;
carrots - 8 pcs.;
garlic cloves - 12 pcs.;
water - 1 glass;
vegetable fat - 1 cup;
granulated sugar - 200 g;
salt - 2 tbsp. l.;
vinegar - 18 tbsp. l.

The main product is chopped, the carrots are peeled and grated. Pass the garlic through a press, mix with vegetables and knead well with your hands. For those who do not really like spicy snacks, the amount of garlic can be reduced.

Separately, in a container, boil water for the marinade, add salt, granulated sugar and vegetable fat to it. When the spices are dissolved, it is necessary to turn off the fire under the pan, pour vinegar into the water and pour the vegetables with brine. They should be soaked in marinade for about 120 minutes. After the salad is laid out in clean sterile jars and rolled up with lids.

in Korean

Korean cabbage salad has a pronounced sweet and sour taste and a characteristic spiciness, which appears due to hot peppers.

To prepare an appetizer, stock up on:

white cabbage - 3 kg;
carrots - 6 pcs.;
bell pepper - 5 pcs.;
onions - 3 pcs.;
garlic - 1 head;
hot pepper - 3-4 pcs.;
salt - 6 tbsp. l.;
sugar - 15 tbsp. l.;
vinegar 70% - 4.5 tbsp. l.;
ground black pepper - 1.5 tsp;
vegetable fat - 21 tbsp. l.

If the cabbage has damaged or dark leaves, they must be removed and the vegetable itself washed. Then it is chopped with a knife and folded into a large container. Grind an orange root vegetable on a grater for Korean carrots and pour it into a saucepan with cabbage. Chili peppers can be cut into circles or strips, removing the seeds first. Protect your hands with rubber gloves before handling spicy vegetables.

Spices, salt are poured to the vegetables in the container, and they are thoroughly mixed with their hands so that the cabbage releases the juice. After that, sweet pepper is added to the pan, chopped into strips and onion and garlic fried in oil (fry vegetables for no more than 2-4 minutes). Everything is mixed, laid out in sterile jars and sterilized for 8 minutes.

Sunny vitamin summer is characterized by the appearance of tasty and healthy vegetables, which are important not only to enjoy in season, but also to make preparations for future use in order to extend this season as long as possible. We bring to your attention a recipe for a delicious and healthy salad of fresh white cabbage with the addition of Savoy cabbage.

In addition to two types of cabbage, it is planned to pack cucumbers, tomatoes, red and yellow peppers, and onions in jars. In winter, you will have a vitamin garden summer prepared for the future on the shelves of the pantry. Salad can be used in winter as an independent snack, as well as in addition to meat and fish dishes, as a side dish or in addition to a side dish. Preparing such a salad is not at all difficult.

Ingredients for about 10 liters of salad:

young white cabbage - 3-4 kg
savoy cabbage - 1 kg
cucumbers - 1 kg
tomatoes - 2 kg
carrots - 1.5 kg
sweet red pepper - 2 kg
sweet yellow pepper - 1 kg
onion - 1 kg
salt, ground black pepper

For filling:

vegetable oil - 4 cups
vinegar - 4 cups
water - 1 glass
salt - 6 tbsp. spoons
sugar - 12 tbsp. spoons
allspice in grains - 6-8 pcs.
bay leaf - 3 pcs.

Young cabbage salad for the winter. Cooking:

Peel the young white cabbage from the upper damaged leaves and chop finely. Shred the savoy cabbage in the same way and place the mixture in a large bowl.
Wash the cucumbers, cut off the ends and, without peeling, cut into slices. Cut the tomatoes into cubes, pepper, removing the seeds and internal membranes, cut into strips.
Peel the carrots, rinse and grate on a grater with a medium grid. Peel the onion, rinse with cold water and cut into thin feathers. Place the chopped vegetables in the bowl with the cabbage.
Lightly salt the mixture of vegetables, pepper, mix and leave for 30-40 minutes. During this time, the vegetables will slightly release the juice and slightly decrease in volume. In the meantime, wash the jars and sterilize them any way you like.
Arrange the salad in prepared jars, pour hot marinade filling, cover with lids and sterilize in a saucepan filled with water to ¾ of the height of the jars with a dense cloth at the bottom.
Sterilize jars of salad for 15 minutes from the moment the water boils in the pan. Then remove from water, seal tightly or screw caps on and turn upside down until completely cool. Put the young white cabbage salad with savoy cabbage in a darkened pantry, where it can be successfully stored at room temperature until winter and all winter.

Bon appetit and delicious preparations!

Popular in category: