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

Preserving cabbage for the winter in jars. Photo recipes

Cabbage recipes for the winter are the favorite preparations of many of our hostesses. Firstly, white cabbage itself is tasty and accessible basis for preparing preparations for the winter. Secondly, cabbage is quite versatile and can be used to prepare both a variety of vegetable salads and pickled snacks for the winter. And thirdly, a huge number of cabbage recipes for the winter, including without sterilization and vinegar, makes this type of preparation very practical and budgetary. In today's article, we have collected for you very simple, mega-tasty and original cabbage recipes for the winter. We are sure that many of them will become your favorite blanks!

Recipe with a photo of pickled cabbage for the winter

Everyone loves pickled cabbage for the winter, without exaggeration. This salty-spicy snack for the winter is a real record holder in terms of vitamin C content, which is especially important during rampant colds. The recipe for pickled cabbage for the winter with a photo, which we bring to your attention first, is quite simple to prepare. The pickling period for cabbage will take three days, after which the workpiece can be eaten, stored in a cool place.

Essential ingredients for pickled cabbage for the winter

medium sized cabbage - 2 heads
medium carrots - 2 pcs.
garlic - 6-8 cloves
salt - 3 tbsp. l.
black peppercorns - 1 tbsp. l.
bay leaf - 6 pcs.
warm water - 1/2 cup

Instructions for a recipe for pickled cabbage for the winter with a photo

We chop a clean carrot with a knife into thin strips. You can also grate it on a coarse grater. photo 3
Wash cabbage and remove tough outer leaves. Then we cut each head of cabbage in half and cut into narrow strips.

On a note! Don't worry too much if the cabbage isn't shredded thin enough. At the next stage, it will need to be strongly crushed with handles so that the juice comes out and it marinates well.
Peel the garlic and crush each clove with a knife. You can also just cut the garlic in half.
Now salt the cabbage well and begin to crush it with your hands. Naturally, hands should be thoroughly washed and jewelry removed from fingers. You need to crush the cabbage with intense movements so that it crunches under the power of the palms.
After that, we shift the cabbage in layers into a large enameled pan. We fill the container with cabbage by about a third and put grated carrots, garlic and pepper on top. We also add a couple of lavrushka leaves.
Pour another layer of cabbage on top and firmly tamp the layers with a fist or rolling pin for dough.
Put the carrots and spices on the cabbage layer again. We continue to alternate layers until we fill the pan almost to the top, leaving about 10 centimeters to the edge. On top lay out a plate with a diameter slightly smaller than the diameter of the pan. Add half a glass of water.
On top of an inverted plate we put oppression - a small pot or a jar of water. We leave the cabbage for three days. Every day we remove the oppression and pierce the cabbage with a long knife several times so that excess gas comes out. We pack the finished cabbage in jars along with brine and keep it in a cool place.

Cabbage salad recipe for the winter in jars, step by step

In winter, a jar of coleslaw according to the following recipe is just a godsend for housewives. Such a delicious preparation will diversify the “non-vitamin” winter food, and will help out in the event of a “raid” of unexpected guests. In addition, the cabbage salad recipe in jars for the winter is so easy to prepare that even an inexperienced housewife can prepare it for future use.

Necessary ingredients for cabbage salad for the winter in jars

cabbage - 5 kg
bell pepper - 1kg
carrots - 1kg
onion - 1 kg
sugar - 0, 350 kg
salt - 3-4 tbsp. l.
vegetable oil - 500 ml
vinegar - 400 ml

Instructions for a recipe for cabbage salad in jars for the winter

All vegetables are thoroughly washed and cleaned. We remove the upper leaves from the cabbage, remove the insides from the bell pepper.
Let's move on to cutting vegetables for coleslaw. We chop the cabbage on a special grater or cut it thinly, three carrots on a medium grater, chop the pepper and onion into thin strips.
We mix all the vegetable preparations in one large container, salt. You can add your favorite spices to taste, for example, a mixture of peppers.
Prepare the marinade by mixing oil and vinegar together, add sugar and mix well.
Pour the cabbage with vegetables with the prepared marinade and mix thoroughly so that all the liquid is evenly distributed throughout the mixture.
The resulting salad is laid out in sterilized jars. We lay the salad tightly to the top and cork with lids.

Cabbage salad recipe for the winter without sterilization, step by step

Another option for a step-by-step cabbage recipe for the winter without sterilization awaits you further. As in the version described above, in addition to cabbage, all the same vegetables are used for this preparation - bell pepper, carrots and onions (preferably red). Also in this coleslaw recipe for the winter without sterilization, more spices are used, making the taste much richer and brighter.

Necessary ingredients for coleslaw for the winter without sterilization

white cabbage - 1.5 kg
carrots - 500 gr.
onion - 3 pcs.
bell pepper - 500 gr.
sugar - 150 gr.
vinegar - 70 ml
water - 2 l.
salt - 3 tbsp. l.
Bay leaf
carnation
peppercorns
coriander

Step-by-step instructions for a coleslaw recipe for the winter without sterilization

We cut clean vegetables thinly: onions - into half rings, carrots and peppers - into strips. We cut the cabbage into medium strips, after dividing the head of cabbage into equal quarters with a knife.
Mix all vegetables together and season with salt. With clean hands Thoroughly mix all the ingredients together, lightly pressing the cabbage so that it starts up the juice and becomes softer.
On a note! Do not overdo it with cabbage: if it is strongly transferred, the salad will turn out dry and soft. But moderately crushed cabbage turns out to be both juicy and crispy.
We sterilize liter jars in advance and lay out the vegetable preparation on them. No need to pack the salad very tightly. Be sure to leave room for the marinade.
To cook the marinade, put a pot of water on the fire and wait until it boils. Add sugar, a little salt, oil and vinegar. We are waiting for the second boil and shoot.
Pour the cabbage salad with hot marinade and immediately cork with lids. Let cool upside down.

White cabbage recipe for the winter without vinegar

There is also a recipe for white cabbage for the winter without adding vinegar. This option is especially relevant for people suffering from acute gastrointestinal diseases and worried about their health. Despite the fact that there is no vinegar in the white cabbage recipe for the winter, the taste of this preparation is sour-salty, but much more tender than in the traditional version of the salad.

Necessary ingredients for white cabbage for the winter without vinegar

cabbage - 1.4 kg
Bulgarian pepper - 800 gr.
carrots - 800 gr.
onion - 0.5 kg
salt - 2 tbsp. l.
oil - 1.5 cups
ground black pepper or a mixture of peppers - 1 tsp.

Instructions for a recipe for white cabbage without vinegar for the winter

Cut the peeled onion into small cubes and sprinkle with salt (1 tsp). We cover the container with a lid and send it to the refrigerator for half a day.
Then chop the cabbage and rub the carrot on a fine grater. Pepper cut into thin strips, previously cleared of seeds and internal partitions.
Mix cabbage, peppers and carrots in one saucepan. Add the remaining salt and mix thoroughly. We put it in the refrigerator for 12 hours.
After the time has passed, squeeze the vegetables from the juice and add the onion.
Add oil, pepper and mix thoroughly.
We pack the resulting salad in clean jars and put it in a water bath for sterilization for 15-20 minutes. The smaller the volume of the jar, the shorter the sterilization time. For liter jars, 15 minutes is enough.
On a note! During sterilization in a water bath, be sure to use a towel with which to cover the bottom of the pan. Such a little trick will avoid the jars colliding with each other during sterilization and therefore preserve the integrity of the blanks.
Carefully remove the jars of cabbage from the pan and cork with lids. Turn over to cool and store refrigerated.

Recipe for harvesting cabbage for the winter with aspirin, step by step

Ordinary pharmacy aspirin is quite often used in the preparation of various preparations for the winter, including cabbage recipes. Its main function is to disinfect vegetables and preserve the integrity of the workpiece during storage. Essentially, aspirin is the same preservative and can therefore be used in place of the more traditional vinegar. Next is waiting for you step by step recipe cabbage blanks for the winter with aspirin at home.

Necessary ingredients for a recipe for cabbage for the winter with aspirin

cabbage - 1 kg
carrots - 2 pcs.
salt - 3 tbsp. l.
peppercorns - 5-10 pcs.
sugar - 3 tbsp. l.
aspirin - 3 tablets
Bay leaf

Step-by-step instructions for a recipe for cabbage for the winter with aspirin

We rub the peeled carrots coarsely enough, you can use a special grater for Korean salads.
We remove the upper leaves from the cabbage and chop on a special grater for cabbage.
Mix the vegetables together and salt, mix thoroughly.
We fill a clean, sterilized three-liter jar with a mixture of cabbage and carrots by about a third. Then add an aspirin tablet, a couple of peppercorns and a bay leaf.
Then we put the cabbage tightly again, leaving about 1/3 of the jar free. We repeat aspirin and spices. We continue to fill the jar to the top in the same way.
Pour the cabbage with boiling water, cover with a lid and let stand for about 5 minutes.
Then remove the lid, add boiling water to the very edge of the neck and cork. Let the workpiece cool completely upside down, store in the basement.

Korean cabbage recipe for the winter

The Korean cabbage recipe for the winter may seem complicated at first glance. In truth, this bright and fragrant snack very easy to prepare. This Korean-style cabbage recipe for the winter uses beets, which give the workpiece a very pleasant raspberry hue.

Necessary ingredients for Korean cabbage for the winter

cabbage - 2 kg
beets - 1 pc.
garlic - 1/2 head
water - 1 l.
sugar - 3 tbsp. l.
salt - 3 tbsp. l.
peppercorns - 8-10 pcs.
bay leaf - 3-4 pcs.
vinegar - 1/2 cup

Step-by-step instructions for a cabbage recipe for the winter in Korean

We remove the upper leaves of the cabbage and cut it into large pieces, removing dense veins.
On a note! According to this recipe, you can also cook cauliflower, after dividing it into very small inflorescences.
We clean the beets and cut into thin slices. You can simply grate or chop with a blender.
Peel the garlic and cut each clove into 4 pieces.
We spread all the ingredients in a three-liter jar quite tightly.
Prepare the marinade: bring water to a boil, add sugar, salt, pepper and bay leaf. After the second boil, pour in the vinegar, remove from heat.
Pour the jar with hot marinade and cork with a plastic lid. We send it to the refrigerator. The cabbage pickled in this way will be ready in a day. All winter it can be stored in a regular food container with a tight lid.

Cabbage hodgepodge recipe for the winter, video

Cabbage recipes for the winter are diverse: salads, snacks, preparations without sterilization and vinegar. There is even a recipe for cabbage for the winter with aspirin! Among this variety, a white cabbage hodgepodge recipe for the winter may not be immediately noticed. But we assure you that the taste of this preparation is so good that it is not possible to prepare several jars for next video a cabbage hodgepodge recipe for the winter is just a crime. You can also use other types of cabbage for this recipe, for example, cauliflower.

Now, in the season of cabbage ripening, the issue of canning is acute. Not everyone has the opportunity and place to store heads of cabbage, so it’s better to immediately stock up on jars of your favorite snack. This preparation is one of the few that is extremely beneficial to health. Cabbage and its juice, strengthens the immune system with vitamins and minerals. And, of course, few people refuse to crunch it.

And in the last issue, we have already reviewed several recipes for crispy and juicy cabbage for the winter. Be sure to watch ... And today we will discuss some very interesting, delicious recipes for salted cabbage and the secrets of its preparation. Even if this is your first time meeting with the preparation of this snack, you can easily handle it. Try it!

This dish is truly versatile. You can eat it just like that, putting it out of the jar into a salad bowl. Filled with oil and onions, you will succeed delicious salad. In addition, it can be used in soups and savory pastries. No wonder sauerkraut and salted cabbage used to be considered one of the main dishes in Russian cuisine.

Now we will pickle the cabbage in pieces to save it for the winter. If it is not very cool in the basement, cellar or balcony (in the place where the blanks are stored), then vinegar can be added additionally, directly into the marinade pan. This should be done at the rate of 1 tablespoon of 70% vinegar per 1 liter of brine. Despite the presence of a small amount of products for cooking, the appetizer is very tasty.

Ingredients:

3-4 medium cabbage forks;
one and a half teaspoons of 70% vinegar essence.

For 1 liter of marinade:

half a glass of granulated sugar;
2 tablespoons of salt without a slide;
mustard seeds and peppercorns of your choice.

From this amount of cabbage, we got 5 three-liter cans of snacks. Each jar contains approximately 1.5-2 liters of brine.

Step by step recipe description:

1. First of all, you need to prepare the container. glass jars and iron lids must be sterilized.

2. Release the cabbage from the stalk and sluggish leaves. Cut into pieces that will be convenient to put in a jar. Fill all the jars with them, pressing them tightly.

3. While you are chopping the cabbage, boil the water for the brine. As soon as it boils, you need to dissolve salt and granulated sugar there. Add pepper and mustard, but this is optional. If you do not have these ingredients, you can do without them. As soon as the grains of sand are completely dissolved in water, remove from heat. Pour hot marinade over all jars.

4. After that, add one and a half teaspoons of vinegar essence to each of them. Cover with iron lids and seal tightly immediately. The workpiece does not require additional boiling.

5. After rolling, be sure to turn the jars upside down. This is necessary so that the vinegar disperses faster. In addition, they need to be covered with a blanket and left until the next morning. This will serve as a kind of bath for the cabbage and it will slowly and evenly cool all this time. It is not surprising that in the morning it will still be warm.

6. The next day, the banks can be safely moved to the cellar, balcony or refrigerator. They will stay in a cool place all winter if you don't eat them first.

Recipe for canning cauliflower at home

Cauliflower can also be prepared for the winter very tasty and in a simple way. I suggest to do it also beautifully. It turns out a real bouquet of aromas and colors. Try it yourself!

Ingredients:

2 kilograms of cauliflower;
1.2 kilograms of ripe tomatoes;
300 grams of sweet pepper;
a glass of oil;
half a glass of granulated sugar;
50 grams of salt (adjust to taste);
100 grams of garlic;
half a glass of six percent vinegar;
parsley - a small bunch.

Step by step recipe description:

1. Cut the head of cabbage into small inflorescences. Rinse them thoroughly and blanch in boiling water for 3-5 minutes.

2. Rinse tomatoes and peppers. The latter is cleared of seeds and tail. Peel the garlic, wash the parsley. All these products are finely chopped and put into a bowl for stewing, and the tomatoes are passed through a meat grinder.

Vegetables can also be passed through a meat grinder, along with tomatoes, if you want to get a more even consistency of the sauce. This procedure does not apply to cabbage.

3. Add everything on the list, except for vinegar and simmer over low heat for half an hour. After that, add the cabbage florets and continue simmering for another 3 minutes. Add vinegar and remove from heat.

4. Banks must first be sterilized. The lids also need to be boiled. Pour the salad up to the neck.

5. Line the bottom of the pan with a rag. Put all the jars and fill with water, a little more than half. Put on fire and boil for about half an hour. Then carefully remove with special tongs and cork. Cool upside down warm blanket.

6. The next day, cooled banks can be moved to the basement.

Marinating and preserving cauliflower

Another delicious recipe cauliflower ic. It turns out very crispy and fragrant. Moderately spicy, sour and spicy. Try it too!

Ingredients:

3 kilograms of cauliflower;
4 heads of garlic;
2 bunches of parsley (preferably curly);
3 carrots;
3 hot red peppers.

For marinade:

one and a half liters of water;
a glass of sugar;
a glass of vegetable oil;
3 tablespoons of salt;
a glass of nine percent vinegar.

From this amount of products, 5 jars with a face value of 700 grams of a delicious snack are obtained.

Step by step recipe description:

1. Vegetables must first be prepared. Disassemble the head of cabbage into bouquets. If the inflorescences are too large, they can be cut into several pieces, depending on the size. Peel the garlic. Wash all ingredients thoroughly.

2. Parsley is better to choose curly. Just like that, it does not sag and does not fall apart during pickling. At the bottom of a plastic or glass dish (the main thing is not to use aluminum), put the greens in an even layer.

3. The next will be sliced garlic.

4. Cut carrots into circles and put in a third layer.

5. Peel the pepper from the seeds and cut into slices. Cauliflower will fall on this bright and fragrant pillow.

6. Put it in an even layer on the vegetables.

7. In the meantime, you need to cook the marinade from all the other ingredients. Add vinegar at the very end. After boiling, immediately remove from heat.

8. Pour the hot brine over the vegetables, cover with a plate or plank and set up the oppression. At first, the marinade will not cover all the cabbage at once. But soon she will secrete juice and it will fill all the contents. Leave for a day.

9. You may notice that the brine is slightly cloudy. There is nothing to worry about, because the cabbage fermented. Arrange the vegetables in clean and sterile jars and evenly pour them with brine.

10. Place all cans in a saucepan with a covered towel and pour water up to the “shoulders”. As soon as the water begins to boil, boil them for 20 minutes. Then carefully remove the jars and cork them. Inverted, let them cool until the next morning, pre-cover with a towel. Then move to the basement or cellar.

Canned cucumbers with cabbage for the winter in jars

We will prepare a very tasty assortment of cabbage and cucumbers right now. The spicy marinade gives the vegetables a wonderful flavor. In winter, it is very nice to crunch such a snack. It will be a wonderful decoration for both festive and dining tables. Admire! Do you equally love cabbage and cucumbers? Then this recipe is for you.

Ingredients for two one and a half liter jars:

a kilogram of cucumbers (preferably smooth and beautiful);
half a kilo of cabbage (better than late varieties);
any spices (cherry leaves, currants, root and leaves of horseradish, dill caps and so on, peppercorns and cloves).

For marinade:

one and a half liters of water;
4 tablespoons of granulated sugar;
one and a half tablespoons of salt;
130 grams of nine percent vinegar.

Step by step recipe description:

1. The spices that you have prepared for harvesting must be placed on the bottom of the jars. They, in turn, must be sterilized. Adjust the amount of leaves, herbs and seasonings to taste. I put a couple of cherry and currant leaves, 3-4 cloves of garlic, a small horseradish root (chopped), its leaf and 1-2 garlic umbrellas. On a one and a half liter jar, you can put 5 peppercorns and 3 cloves.

2. Wash cucumbers, soak in ice water for 2-3 hours (the longer the better). Then remove the ass and put them in jars in one layer. As I said, it is better to choose small and strong fruits.

3. Cut the head of cabbage into 4 parts, and then into pieces in such a size that it is convenient to place in jars.

4. Lay the cabbage in the second layer. It needs to be done tighter. Thus, report the vegetables to the top. If you like salted cabbage more, put more of it or vice versa.

5. Boil the marinade from the necessary ingredients, only add vinegar at the end. You do not need to boil it, just bring it to a boil. Fill jars with hot brine to the very top. Cover with a lid and boil in a pot of water for 15 minutes.

6. Then you need to clog the banks with roofs and turn over. Cover with a towel and leave until morning. During this time, they will cool down and they can be cleaned in the cellar.

Is it possible to preserve early cabbage for the winter

Many people think that harvesting early varieties of cabbage for the winter is not worth it. This statement is not entirely true. Indeed, this cabbage is not the most the best option for blanks. However, if you cook it correctly, it will turn out no worse than later.

Early cabbage dishes are rich in vitamins and minerals. Eating them is not only very tasty, but also healthy. Why some people hesitate to cook early salted cabbage is because of the lack of elasticity. With long storage, it quickly loses its shape and becomes soft. That is, a crispy snack is unlikely to last until next spring. However, the dish will still be delicious.

How to preserve cabbage tasty? cooking secrets

To make your appetizer perfect, you need to choose the right cabbage for this. It is better to choose mid-season or late varieties. They are denser and the salad will turn out crispy. In order to save money, prudent housewives use large heads of cabbage for salting, because the output will be less sluggish leaves.

After you have chosen the right cabbage, you need to decide on the method of harvesting. You can do this in two ways:

Knead with your hands until juice is formed along with salt and put under oppression. So she marinates herself in her juice. This is called fermentation or salting.
Pour in brine and leave for a while in a suitable bowl. So the cabbage is pickled.

In addition to carrots, the salad can be supplemented with cranberries, plums, apples, lingonberries or beets. As spices, you can use allspice, dill umbrellas, parsley, mustard seeds and other seasonings.

Salt is the most important addition of cabbage in this dish. If you take less, the salad will be soft and tasteless. Too much will also adversely affect the taste. The optimal ratio is 200 grams of salt per ten kilograms of cabbage.

Also remember a couple of tips:

To make the cabbage as crispy as possible, do not crush it too much. It is enough just to mix it with salt and spices, slightly crushing. Also, for the best crunch, do not place jars in the cold. Having melted, the salad will be soft.
For the entire period of infusion, you need to pierce the salad several times to the very bottom. Thus, you will ensure the release of oxygen and the dish will not be bitter. By adding a little fruit juice or pickle from cucumbers, the taste will be more pleasant.
By covering the blanks with a cloth dampened with alcohol, you will prevent mold from forming.

Sauerkraut is a great thing! It can be served as an appetizer or side dish. Cook delicious cabbage soup? She comes to the rescue again. Pies, kulebyaki and other savory pastries - all this can be done using cabbage salad.

Its miraculous properties are dictated to us even by doctors. So, if you still doubt where to put the cabbage, ferment it for future use without hesitation.

I wish you light blanks and long storage! See you soon!

Hi hostesses! Do you have a good crop of cabbage? I have ideas where it can be attached, as many as 11 delicious ideas! Even forks from the store (market) are suitable for harvesting for the winter. In some recipes, you can take absolutely any variety, but only special pickling varieties are suitable for fermentation. So be careful. It is the wrong head of cabbage that can cause failure.

Otherwise, there are no difficulties, the recipes are all simple. I tried to describe in detail the cooking process, so that everything turned out to be a solid five even for novice cooks. But if you still have questions, ask them in the comments - I will answer.

So, let's start harvesting cabbage for the winter, read the content and start creating your home masterpieces. By the way, if you haven’t pickled this vegetable yet fast way so be sure to fill that gap. All recipes already.

If you have a lot of cabbage, then it can be prepared for the future very simply and quickly - cut into pieces and pour over the marinade. You need to store such preservation in a cool place: on the balcony, until there is frost, in the cellar, in the basement. This recipe is proven, it turns out delicious, it takes a little time to cook. As a result, the white vegetable will be pleasantly crunchy on the teeth.

Ingredients:

cabbage
vinegar essence 70% - 1.5 tsp / 3 l jar

For 1 liter of marinade:

sugar - 0.5 tbsp. (100 ml)
salt - 1.5 tbsp.

Cooking method:

1. Wash the cabbage, remove the top leaves, cut out the stalk. Cut the head of cabbage into medium-sized pieces so that they fit easily into the selected jar. Slicing is done very quickly, there is no need to finely chop, so this recipe is considered the easiest.

2. Fold the resulting pieces into clean, sterilized jars, lightly tamping with your hand. It is convenient to take a large volume of containers of 3 liters. In parallel, put the brine water on the stove to boil. For 3 liters of workpiece, you will need about 1.5 liters of marinade.

3. When the water boils, put the right amount of salt and sugar, stir and dissolve.

4. Pour cabbage in jars with hot brine to the very edge. Pour acetic acid on top (1.5 teaspoons for every three liters of preservation).

5. Cover the workpiece with boiled metal lids and roll up with a key.

For this conservation, it is better not to use reusable screw caps.

6. Turn over all the jars, cover with a towel so that the cooling occurs gradually. After a day, you can remove canned food to a place of permanent storage.

Pickled Cabbage with Beets and Vinegar

Above was the simplest recipe for lazy cabbage for the winter, there is nothing at all except the main ingredient and marinade. This option is also not difficult, but beetroot is added, which, in addition to sweetness, gives a beautiful bright color. It turns out very appetizing.

Recently I wrote a recipe for a similar dish, but fast food. It is called, I advise you to familiarize yourself with that recipe at the link.

Ingredients (for 4 three-liter jars):

cabbage - 4-5 kg
beets - 1 kg
salt - 8 tbsp.
granulated sugar - 8 tbsp.
vinegar 9% - 8 tbsp.
water - 5.5-6 l
bay leaf - 16 pcs.
garlic - 1 big head
hot chili pepper - 4 pcs.
dill umbrellas - 12 pcs.
black peppercorns - 1 tbsp. without a slide

Cooking:

1. Clean the beets and cut into thin semicircles. If the vegetables are small, you can just circles.

2. Remove the upper leaves from the cabbage, rinse the heads well. Cut into arbitrary pieces, not small, but large enough (the main thing is that they fit well in a jar).

Do not take young cabbage, after sterilization it will become soft, will not crunch. It is necessary to choose dense forks, tight, later harvest, varieties for pickling.

3. Glass containers must be well sterilized. At the bottom of a three-liter container, put pieces of beets, on top - a layer of cabbage, then 3-4 leaves of parsley, a pinch of peppercorns, chopped garlic cloves (2-3 pieces), circles of hot pepper, 3 dill umbrellas. Next, again lay out the vegetables in layers, cut more bitter pepper on top.

You can adjust the spiciness to your liking. In the recipe for a 3 liter jar, one whole chili pod is placed.

4. Boil water (6 l) and remove from heat. Add salt, sugar, vinegar to it - only 8 tablespoons each. Stir so that there are no crystals in the marinade. Try what happened. It should taste like over-salted broth.

5. Pour the resulting blanks to the top with hot brine. Cover with lids, which must first be poured with boiling water for 2-3 minutes.

6. It remains to sterilize the winter yummy. This is done in the standard way. Lay a napkin in a large saucepan and put the jars there. Pour hot water up to the shoulders (the place where the narrowing begins). Place over medium heat, bring liquid to a boil in a saucepan. Then sterilize for 15 minutes with a slight gurgle.

7. Remove the preservation from boiling water. Be careful, don't get scalded. It is better to use special tongs for cans. And immediately roll up your blanks. Place each jar on a barrel and roll it around the table to release air bubbles.

8. Turn the jars over onto the lids, wrap them tightly with a blanket or blanket and leave them in this form for 8-10 hours (overnight). Under the fur coat, the sterilization process will continue, which guarantees the preservation of preservation. Then remove the blanket and leave the cabbage to cool to room temperature. Only after that it will need to be removed in a cool place.

9. You can eat such an appetizer in two weeks, when it is well marinated.

The most delicious cabbage recipe with bell peppers in jars

If you are tired of banal blanks, then catch the original recipe! Here, they didn’t just mix cabbage with pepper, although you can do it this way, you get a salad. Here is a pepper stuffed with our today's white star. It turns out delicious and beautiful, a great snack!

Ingredients:

cabbage (any will do - early, late)
bell pepper
carrot
hot red pepper
garlic

Marinade (for about 3 three-liter jars):

water - 4 l
salt - 4 tbsp.
sugar - 4 tbsp. (200 ml each)
vinegar 9% - 4 tbsp. (200 ml each)
sunflower oil - 1 tbsp.

How to cook:

1. Wash all vegetables. Remove the seed box from the peppers. Do this carefully so that the fruit does not crack, but remains whole. Boil water in a large saucepan and start blanching. Partially lower the pepper into boiling water, keep it there for about 3 minutes and remove it with a sieve or colander.

2. After such a procedure, the peppers will still reach a softer state, simply by lying in a bowl.

3. Wash the jars with soda and sterilize over steam. Cover the lids with boiling water. Shred the cabbage fairly thinly. Grate carrots on a coarse grater and mix with white cabbage.

There are no clear proportions of vegetables in this recipe. Everything is taken according to taste and desire. On average, for 2 kg of cabbage, you can take 1 medium carrot, 0.5 pods of hot pepper, 4-5 cloves of garlic. Spicy lovers should increase the amount of the last two ingredients.

4. Peel the garlic and cut into pieces. Hot peppers can not be peeled (with seeds it will be sharper), but simply chopped in circles.

5. Take the already softened bell pepper and stuff it with vegetable salad, putting a piece of garlic and a chili ring in the middle. Place stuffed fruits tightly in sterile jars and cover with lids.

6. Prepare the marinade. At first glance, it may seem that the recipe contains too much sugar and vinegar. But in fact, everything is quite balanced and tested - it turns out delicious. Water - 4 liters - boil, add sugar, salt, vegetable oil and vinegar according to the norm. Boil for another minute, stirring to dissolve everything. In parallel, put the water to heat for sterilization.

If you make fewer jars, then reduce the amount of marinade accordingly. For example, for 2 liters of water you will need 2 tablespoons of salt, 2 cups of sugar and table vinegar, 100 ml of oil.

7. Fill the blanks with hot brine, cover with lids and place in a saucepan for sterilization. The bottom of the container should be covered with some kind of cloth. Fill with hot water, without adding 3-4 cm to the lid. And put it on fire. After boiling water in a saucepan, keep it at a moderate boil for 20 minutes, then remove the preservation and roll it up tightly.

8. Turn the container over onto the lids, carefully wrap it with a warm blanket and leave it overnight. After it has completely cooled down, you can put it away permanent place storage. Believe me, in winter such an appetizer will go with a bang.

Korean spicy cabbage

Korean recipes are so popular that there are already a huge number of them with different interpretations. A little earlier, I already wrote a recipe for you,

Now let's stock up on some spicy Korean cabbage for the winter. The recipe will be in video format, where the entire cooking process is described in detail. I will write the ingredient list for you so that you can quickly start creating in the kitchen.

Ingredients:

cabbage - 1 kg
garlic - 3-5 cloves
bell pepper - 2-3 pcs.
carrots - 2 pcs.
onion - 1 pc.
vegetable oil - 6 tbsp.
sugar - 5 tablespoons
salt - 2 tbsp.
acetic acid 70% - 1.5 tbsp.
ground black pepper - 1 tsp
red ground pepper - 0.5 tsp

Cabbage salad with cucumbers, peppers and tomatoes: the best recipe

Vegetable salads are just a storehouse of useful winter time. And while there is an abundance of fresh food, you need to close them in jars so that the winter is full. This salad is also called "Kuban", it includes several types of vegetables. Be sure to make this one!

Ingredients:

tomatoes - 1 kg
cucumbers - 1 kg
cabbage - 1 kg
sweet pepper - 1 kg
onion - 0.5 kg
carrots - 0.5 kg
salt - 1.5 tbsp.
sugar - 100 gr.
vinegar 9% - 150 ml
vegetable oil - 250 ml
black peppercorns - 20 pcs.
bay leaf - 10 pcs.
hot chili pepper - optional
parsley greens - optional

Cooking:

1. Wash the cabbage well and chop finely. If there is no special shredder, work with a sharp knife. From total take a little salt, add to the white cabbage and mix. At the same time, crush the cut a little so that it becomes more moist and soft.

2. Cut off the edges of cucumbers, wash and cut into semicircles. bell pepper cut in half, remove seeds and cut into half rings. If you decide to take parsley, then you need to chop it finely.

3. Tomatoes are cut into medium slices, carrots are rubbed on a Korean grater into long strips, onions are cut into half rings. Put all prepared vegetables in one bowl.

Do not cut the food too finely, otherwise they will turn into porridge after cooking.

4. Add salt, sugar, vegetable oil according to the recipe and 50 ml of vinegar to the total mass (not all the acid at once, the rest will be added later). Stir the salad, cover and leave for half an hour.

5. After the allotted time, put peppercorns and one and a half leaves of parsley on the vegetables (tear it). Stir again and let stand another 30 minutes.

6. In just an hour, enough juice will appear in the bowl. Transfer the entire workpiece to the pan and put on medium heat. Cover with a lid to speed up the heating process.

7. After boiling, simmer the salad over low heat for 5 minutes, then pour in 100 ml of vinegar, mix and simmer for another 2 minutes.

8. By this time, the jars should be washed and sterilized. Arrange the hot appetizer in a glass container, tamping and immediately roll up. Turn the jars upside down and let the preserve cool completely. It turns out a bright, crispy salad that will delight in the winter.

Delicious pickled cabbage with tomatoes for the winter (with aspirin)

Prior to this, all recipes were with vinegar. But instead of it, you can put aspirin tablets (acetylsalicylic acid). This pharmacy find increases the acidity in conservation, which in turn allows you to keep the blanks longer. The taste of such a snack will differ from vinegar, so you should try this option at least once to decide for yourself which is better.

If you have already tried to make other canned food with aspirin, write in the comments how do these twists taste? I think many readers will be interested to know your opinion.

Ingredients:

tomatoes - 1 kg
cabbage - 1 kg
bell pepper - 3 pcs.
dill - 1 bunch
garlic - 2 heads

Marinade for a 3 liter jar:

salt - 1 tbsp.
sugar - 2 tbsp.
bay leaf - 4 pcs.
aspirin - 2 tablets

Cooking method:

1. Wash and cut vegetables. Peppers are cut into rings or long strips, about 5 mm wide. Tomatoes stay whole if they are medium in size. Large fruits can be cut in half. Cabbage is chopped coarsely enough, you do not need to cut too thinly. Cut each clove of garlic into several pieces. Chop the dill with a knife.

2. Banks do not need to be sterilized, but must be washed with mustard powder or soda.

You should not use a chemical dishwashing detergent for this, it leaves a film on the walls, which can then spoil the food.

3. At the bottom of the jar, put a little garlic and a couple of pinches of dill. Lay 5 rings of pepper on top, tomatoes on top in one layer. By the way, tomatoes should be dense, strong, preferably small.

4. Fill in the red fruits with cabbage and take it with your hand. Then the layers are repeated in the same order to the very top: garlic - dill - pepper - tomatoes - cabbage.

5. Boil clean water and fill the filled jars with it.

Pour carefully and little by little so that the glass does not burst. During this procedure, it is better to put a knife blade under the bottom for safety net. Cover with sterile lids.

6. Let the snack stand for 5 minutes in boiling water, warm up. Then drain the water into the pot using a perforated lid. Cover the blanks again with metal lids.

7. Prepare the marinade from the drained water. The composition of the ingredients indicates the amount of additives for three liters of snacks. It can be one three-liter jar, two one and a half or three liter jars. Put the required amount of sugar, salt, spices and aspirin in boiling water. Boil the filling, stirring to dissolve everything.

8. Fill your vegetables with brine and immediately screw the lids tightly or roll them under the machine. Turn the jars over, cover with something warm and wait until they cool completely.

9. Well, that's all. Bright and tasty preparation is ready. In winter, it will be very nice to chop such crispy cabbage on a fork and eat a tomato. And no vinegar!

How delicious to preserve cabbage with eggplant under iron lids

I think you have already closed several jars of various. I offer another recipe, original and not boring. The combination of flavors is very unusual, but pleasant. Make a sample of such a blank, if you like, in next year cook more. Just don't forget to save the recipe to your bookmarks, because it will come in handy later.

Ingredients:

white cabbage - 2 kg
eggplant - 2 kg
carrots - 2 pcs. major
hot pepper - 1-2 pcs.
sugar - 1 tbsp.
salt - 2 tbsp.
vinegar 70% - 2 tbsp.
refined vegetable oil - 1 tbsp.
water - 1 tbsp.
garlic - 100 gr.

Cooking:

1. Wash the eggplants and peel them. Cut vegetables into medium cubes. Put water on the stove and let it boil.

2. Dip the blue pieces into boiling water and boil them for 3-5 minutes, no longer. Then remove with a slotted spoon or sieve and put in a large colander, let the water drain.

3. Grate carrots on a Korean grater. Chop the cabbage finely enough, you can use a grater with a special nozzle or a shredder. Soak the garlic for 10 minutes in cold water, after which it can be easily and quickly peeled.

4. In an enameled saucepan, mix all the chopped vegetables. Dilute vinegar in 200 ml of cold water and pour into the salad. Also add salt, sugar and odorless vegetable oil. Pass the garlic through a press, cut the bitter pepper into small strips and send to the total mass.

5. Thoroughly stir all components until smooth. Leave the mixture to marinate for 6 hours and let the juice flow. During this time, you need to mix several times.

6. Wash the cans for preservation well. Use a new dish sponge and baking soda for this. Put the salad in a clean glass, compacting it. Cover with lids, which should first be scalded with boiling water.

7. For preservation throughout the winter, canned food needs to be sterilized. This is done in a wide saucepan, the bottom of which must be covered with any rag. If the bottom is not covered, then it is likely that the glass will burst. Place the filled jars in the prepared pan and fill them with hot water, without adding 3-4 cm to the top.

8. Bring water to a boil, reduce heat and sterilize half-liter jars for 15 minutes, liter jars for 20 minutes.

9. Remove the blanks from boiling water and immediately roll up. Preservation after twisting is recommended to roll a little on the table, and then turn it over onto the lid. Check if the jars are hermetically sealed, nothing should leak out. There is no need to wrap this time, just wait for it to cool and put it away for storage.

Video recipe for sauerkraut with apples and honey

A lot has been written about sauerkraut, how to prepare it and its benefits. The main thing in this business is to achieve juiciness and crunch, as well as a balance of taste. And I already wrote a wonderful one, be sure to check it out at the link. But the recipe with honey is unique; in combination with apples, you get just a delicious snack.

Cook cabbage according to this recipe and then write in the comments what you got. I am sure that this recipe will fall into the favorites and become one of the most beloved.

Ingredients:

cabbage - 3.5 kg
apples - 1-2 pcs.
carrots - 2 pcs.
honey - 2-3 tbsp.
salt - 2 tbsp.
bay leaf - 3 pcs.
black peppercorns - a pinch

How to close cabbage with mushrooms for the winter without sterilization

In the season of mushrooms and cabbage, a must do delicious preparations that will delight in the winter. And one of the options is a hodgepodge with these products. It is very tasty, and most importantly - not difficult.

Ingredients:

cabbage - 4 kg
carrots - 2 kg
onion - 1 kg
boiled forest mushrooms - 1-1.5 kg
tomato paste - 300 gr.
vinegar 9% - 200 ml
water - 400 ml
vegetable oil - 600 ml
salt - 12 tsp
sugar - 10 tablespoons
bay leaf - 5-6 pcs.
black peppercorns - to taste

Cooking:

1. Vegetables need to be washed, peeled and chopped. Cabbage is chopped into thin strips, carrots are rubbed on a coarse grater, onions are cut into medium cubes.

2. Wash the mushrooms, cut off the edges of the legs. Put them in boiling salted water and boil for half an hour. Cut into cubes after cooking.

3. In a large saucepan (10 liters), mix all the vegetables and mushrooms. Add the rest of the ingredients on the list: tomato paste, vinegar, water, oil, sugar and salt, parsley and pepper. Thoroughly mix the salad. Try what happened. Now it is possible to add salt as desired or add more sugar, for example.

4. Put the resulting mixture on fire, bring to a boil. Then cook the hodgepodge over moderate heat for 40 minutes, remembering to stir occasionally so that nothing burns and cooks evenly.

5. In the meantime, sterilize the jars and lids. Immediately after cooking, while hot, place the finished salad in the prepared container. And roll up hermetically with a key.

6. Turn the jars over, wrap them tightly so that cooling is slow and self-sterilization continues. The next day, you can store delicious preservation in a cool place, where it will wait for winter.

Recipe for cauliflower in tomato - lick your fingers

Ingredients:

cauliflower - 2 kg
tomatoes - 2.5 kg
bell pepper - 250 gr.
garlic - 60 gr.
bay leaf - 2 pcs.
black peppercorns - a pinch
salt - 60 gr.
sugar - 100 gr.
tomato paste - 6 tbsp
vinegar 9% - 80 ml
vegetable oil - 150 ml
citric acid - 0.5 tbsp.

Cooking:

1. Tomatoes need to be peeled. This is not difficult to do if you follow our advice. First, make a cross-shaped incision on the top of each fruit. Secondly, pour boiling water over the tomatoes and leave for a minute. Third, place the scalded tomatoes in cold water. And fourthly, remove the peel with a knife.

2. Wash the cauliflower and sort into inflorescences. Bulgarian pepper is more for beauty, it needs to be cut into wide and long strips. It will be beautiful if the peppers are of different colors.

3. Arrange inflorescences and peppers in clean jars. Pour boiling water over and cover with sterilized lids. Leave for 20 minutes until the water becomes warm.

4.Meanwhile, prepare the sauce. Place the peeled tomatoes in a saucepan (cut off the stems) and puree with a blender.

5. Squeeze the garlic through the press into the resulting tomato, put the laurel and peppercorns. Put this fragrant mixture on the fire to boil.

6. When the filling begins to bubble, add three tablespoons of tomato paste and stir. Wait for it to boil again. This will create foam, so do not go far so that the sauce does not escape.

7. Pour in vegetable oil, add sugar, salt and citric acid. Cook for 20 minutes, stirring, over low heat. A minute before readiness, pour in the vinegar.

Do not cook vinegar for a long time, as it will evaporate and lose its properties.

8. Drain the water from the cabbage and pour it with boiling tomato, roll up the lids. Cover with a towel and let cool. It turns out beautiful and delicious. From the fill you can make gravies, sauces, dressings or just eat.

Salting Chinese cabbage for the winter

In Korea, kim-chi made from Chinese cabbage is popular. I offer a simpler salting recipe adapted to our country and our products. The cooking method is quite simple, you do not need to find "overseas" ingredients. The taste of the finished snack is spicy, moderately salty, a crunch will be felt on the teeth.

Ingredients:

Beijing - 8 kg
hot chili pepper - 100-150 gr.
garlic - 150-200 gr.
coriander seeds - 1 tbsp

Brine for 1 liter of water:

salt - 2 tbsp. without a slide

How to cook:

1. Wash the cabbage and renew the cut from below. It is not necessary to cut the stalk inside, it should hold the leaves. Cut each head in half, then 2 or 3 more pieces lengthwise (depending on size).

2. In a large saucepan or enameled bucket, put all the pieces of Peking, compacting them.

3.Now prepare the brine. For one kilogram of cabbage you need 1 liter of water. Just stir the salt in cold water to dissolve it. Pour the workpiece with saline, cover with a plate and put oppression.

4. After a few hours, the cabbage will release juice and it will cover all the vegetables. In total, keep Beijing in brine for a day, you don’t need it longer, otherwise it will oversalt.

5. The next day, remove all the pieces from the pan. Make a paste of garlic and pepper. First, twist these spicy ingredients through a meat grinder, add coriander to them and mix.

6. Wear gloves to avoid burning your hands when working with hot peppers. Take one piece of cabbage and brush each leaf with the hot mixture with your hands. The more you spread, the sharper the taste. Here already focus on your preferences.

7. Put the whole Beijing back into the pan and press down so that it lies tightly. And put oppression again, as for the first time. And leave to gain taste for 3 days. Stirring is not necessary, but 1-2 times a day it is necessary to lift the oppression for a few minutes.

8. After three days, you can already eat this snack. It can be stored for several months in a cool place - a refrigerator, a cellar, a balcony. Just put it in clean jars and send it to the cold. All lovers of spicy salt cabbage according to this recipe are a must!

Here are 11 recipes and ways to prepare cabbage for the winter, there are plenty to choose from. Such a variety will not get bored and will not pall. Well, I think you have already read and tried. I look forward to your comments and feedback. I really want all readers to get everything delicious!

In contact with

Cabbage season is in full swing! Recipes for cabbage preparations for every taste, you will find in the "cabbage-harvesting" section "Cook". Housewives stock up on salt, a sharp knife, spices and, of course, the royal vegetable of autumn in large quantities - cabbage! Cooked in the fall and arranged in orderly rows in a home cellar or pantry, or even just in the refrigerator, they will delight hostesses and their families during the long cold winter, nourish them with vitamins in the spring.

pickled cabbage
Any recipe for pickled cabbage differs from a recipe for sauerkraut or salted cabbage in that, when pickling, vinegar or aspirin tablets are added to the cabbage brine, depending on the recipe. Pickled cabbage rolled up in jars stands well in the cellar or in the pantry all winter season.

For the winter, the hostess is able to help out when cooking borscht, cabbage soup, cabbage salad, and other dishes with cabbage in winter. In this case, pickled cabbage should be filtered from the brine, rinsed slightly, squeezed and used as fresh, for its intended purpose.

cabbage in jars

Undoubtedly, cabbage for the winter in jars is stored much better than sauerkraut or pickled in barrels, wooden or plastic. The simplest preparation of cabbage for the winter is to pickle or pickle (ferment) finely chopped cabbage, put it in sterilized glass jars, pour in brine or marinade and roll up the lids. Such cabbage will be perfectly preserved almost until the next winter season. It can be kept both in a cool cellar and in an apartment pantry.

About how to salt cabbage for the winter correctly, how to roll it into jars, will be told by the recipes of the "Cook" - "Cabbage blanks" section. With them it will be simple, uncomplicated, fast, and most importantly, successful. Crispy salted or pickled cabbage will show off on the dinner table at any time of the year. The main thing is to take the time to prepare it in the fall.

Sauerkraut

It is believed that it contains a huge supply of vitamin C, without which it will be difficult for the body to endure viral and colds in winter. In such a cabbage, this vitamin is almost more than in a lemon or kiwi. Therefore, sauerkraut for the winter must be harvested without fail!

You see what cabbage recipes for the winter we have saved for you! Sauerkraut can be cooked in brine and dry, with spices, with the addition of various vegetables that give it a special taste or color, such as garlic, beets, carrots, apples, horseradish root and others. Choose any of the recipes for cabbage preparations to taste - stock up on vitamins for the winter now!

Popular in category: