Instant pickled red cabbage: best recipes

Prepared by: Ekaterina Matsulina

10/13/2016 Preparation time: 1 day. 14 hours 0 minutes

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Do you need a great appetizer or vegetable addition to a meat dish or porridge? Then take a closer look at the recipe for how to cook pickled red cabbage. You will undoubtedly like its spicy taste and beneficial properties.

Quickly pickle red cabbage: 3+ recipes for every taste

Greetings to the readers of our site!
If you have been to the “Proper Nutrition” section, you have noticed our love for the cabbage family. Today the spotlight is on Instant Pot Pickled Red Cabbage. The recipes are simple and very tasty, which will help you fall in love with the colorful beauty. Interest in the benefits of vegetables also did not pass us by. Here you can read the most important things and a little more.

You will spend at most 20 minutes preparing vegetables. This is how much cutting and pouring will take. Next - just patience.

Cabbage is marinated for 1 to 3 days, depending on the recipe and your taste. Some people like a bright crunch and a little sourness, while others prefer rich aromatic solutions with a balance of acid and sweetness.

In general, you can treat red cabbage the same way as white cabbage. Try your favorite marinades and create your own hit parade. It’s better to start getting acquainted with our proven options.

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How to store it correctly

Red pickled cabbage is stored from 7 days to 8 months depending on the container:

In wooden barrels – up to 8 months. A prerequisite is the room temperature from -1 to +4°C.
In an enamel-coated pan or bucket without damage or chips, cabbage will retain its properties for up to 2 weeks if the temperature does not exceed +6°C.
Vitamins and original taste are best preserved in glass containers
If the cabbage is in a plastic bag , there is no need to talk about the length of the shelf life - up to 7 days in the refrigerator.

Classic Pickled Red Cabbage

There are few ingredients in the filling, everything is clear and easy to vary according to taste. Ready on average in 2 days. The main character's neighbors are carrots and garlic.

Preparation time: 20 minutes + 1-3 days for marinating.
Calorie content per 100 grams - no more than 100 kcal.

Red cabbage - 1 medium head
Carrots - 2 pcs. large
Garlic - 5-6 medium cloves

Water - 1 l
Vinegar - 180 ml
Vegetable oil - 5 tbsp. spoons
Salt - 2 tbsp. spoons
Sugar - to taste

Three large carrots. You can get even more sophisticated - chop the carrots into thin short strips on a special grater.

Cut the garlic into small cubes or press through a press.

Mix the cuts and place them in a jar, compacting each layer.

Prepare the marinade: add salt and sugar to boiling water and dissolve, stirring. Pour in the oil and vinegar, stir, close the lid and turn off the heat.

Before pouring into the cabbage, taste and adjust to taste (sugar, salt, vinegar).

Pour hot marinade over cabbage. Close the lid and let cool at room temperature. Afterwards we put it in the refrigerator.

We count the time from pouring the marinade. You can try it after 1.5-2 days of marinating.

If you pour the salad in a saucepan and put it under pressure, the marinating time is reduced to 1 day.

Store the dish covered in the refrigerator. It will maintain a balanced taste and a pleasant crunch for up to three weeks.

Preparing Ingredients

Pickled cabbage in a jar is considered a win-win option for most housewives. This method of canning has many advantages over more traditional pickled vegetables, and also makes it possible to prepare heads of cabbage along with apples, beets, bell peppers, tomatoes, onions, etc. In addition, thorough sterilization makes it possible to store the winter product throughout the year .

What helps pickled cabbage the most in the autumn and winter is careful preparation of all ingredients to crunch appetizingly and share an abundance of flavors. It begins at the stage of selecting vegetables, long before the main stages of preparation. The selection of the right heads of cabbage is approached with the utmost rigor.

For cooking, one of the various varieties of red (cauliflower) cabbage is selected, distinguished by lilac, red or slightly blue color.

Their taste characteristics are almost the same, so the choice should be made on the variety whose color scheme will best combine with other ingredients in the winter salad.

In order to prepare the product efficiently and according to all the rules, you should choose only fully mature vegetables. Selecting a good head of cabbage for a dish is not difficult: it should be large, elastic and hold its shape when squeezed. A home-grown vegetable grown without any chemical protection is best suited for this, but it is also advisable to use store-bought heads of cabbage purchased only in specialized stores.

Important! Only mid-season or late varieties of cabbage can be pickled. Dishes from the early ones do not have the necessary aroma and taste, and their shelf life does not exceed several months.

When choosing cabbage, you should definitely pay attention to the condition of the leaves. They should be dense and difficult to separate. It is worth refusing heads of cabbage with traces of pest damage or with foci of putrefaction. Often such fruits acquire bitterness or an uncharacteristic taste that distorts the final taste of the twists.

The following is the pre-preparation procedure. The fruits must be thoroughly cleaned of soil residues under running cold water and then dried at room temperature. After this, several upper layers of leaves are cut off from the heads of cabbage and the stalk is removed. At the very end, each piece of cabbage must be thoroughly chopped into small strips, or into a square piece.

The main problem of all pickled dishes is a rather rough structure, which is most often observed when preparing cabbage heads. Therefore, the main ingredient needs to be slightly softened: to do this, the crushed leaves need to be ground with a small handful of salt.

If you are afraid of oversalting the dish, you can replace the procedure by scalding the chopped vegetable in boiling water for 15 minutes. After this, the dish will be especially tender, but at the same time it will look bright and have an appetizing crunch - as they say, you will lick your fingers.

Red cabbage “Double Strength” marinated with beets

The second preparation differs little from the first, but it will delight you with its proximity to beets. Different cuts and traditional marinade. As a result, in 2 days you will get an excellent appetizer or base for a variety of salads.

Preparation time: 20 minutes of preparation + 1.5-2 days for marinating.
Calorie content per 100 grams is no more than 70 kcal.

Red cabbage - 1 medium fork
Beets - 2-3 pcs. about 100 grams each
Cilantro - 1 bunch (if you like)
Garlic - 1 medium head
Dill (umbrellas or greens) - to taste

Water - 1 l
Salt - 1 tbsp. spoon with/without slide
Sugar - 100 g
Black peppercorns - 10 pcs.
Vinegar - 1 tbsp. spoon

Cut the red cabbage into 2-2.5 cm squares.

We cut the beets into thin circles and divide each into quarters/halves, depending on the diameter of the root crop. Our goal is thin slices about the same size as cabbage pieces.

Finely chop the cilantro or parsley.

Cut the garlic into thin slices across the clove.

Combine cabbage and beet slices. Place in a large jar. We don’t tamp down, it’s free! Can be laid in layers. You can put an umbrella or a couple of sprigs of dill. Be sure to sprinkle the layers with slices of garlic.

Let's shake the jar so that the vegetables fit better, and fill them with hot marinade.

The solution is simple: combine water and solid ingredients until the sugar and salt are completely dissolved. Let it boil and add vinegar.

Fill the jar with the future salad, close the lid and let cool at room temperature. Place in the refrigerator for another 1 day. The total marinating time before the first sample is 1.5-2 days.

Benefits and harms

Red cabbage is almost no different in its chemical composition from white cabbage.
The red-violet and even bluish color of its leaves is given by the anthocyanin they contain. Because of it, cabbage has a sharper taste. Its beneficial effect is as follows: In addition, selenium contained in the leaves normalizes the functioning of the thyroid gland, enriches muscle tissue with oxygen, and removes toxins . There is almost 1.5 times more useful fiber in all respects than in regular white cabbage.

Phytoncides, which are not found in regular cabbage, are present in large quantities in red cabbage. Red cabbage juice has long been used in the treatment of bronchitis and asthma. The increased content of bactericidal elements has a wound healing effect.

The vitamin C content exceeds the readings of white cabbage by more than 4 times! In addition, the record low calorie content - only 26 kcal per 100 grams - has put red cabbage in first place among all vegetables known to us.

Red cabbage marinated with honey and soy sauce

Red cabbage - 1 medium fork
Vinegar, 9% - 3 tbsp. spoons
Any honey - 1-2 tbsp. spoon
Garlic - 2-4 cloves
White onion - 1 pc. (about 100 g)
Vegetable oil – 100 ml
Cloves - 2-3 pcs.
Soy sauce - 3 tbsp
Black pepper and other spices to taste

The fastest preparation of the three recipes.

We chop the main character and finely chop the garlic.

Combine vinegar, soy sauce and honey and shake. Pour the mash into the cabbage, add garlic and mix well.

Chop the onion into half rings and fry in half the oil until golden brown. Remove the onion from the oil completely and add the second half. Heat all the oil on the stove and pour it hot (!) over the cabbage. Mix.

Let the slices cool and place in the refrigerator overnight.

In the morning - first test. You will surprise even gourmets!

How to prepare sauerkraut with cumin - 3-4 days in advance.

Not an ounce of vinegar and natural fermentation. Watch this short video for a healthy salad with probiotics.

We'd love to hear your feedback on which quick-cooking pickled red cabbage you liked the most. Share the recipes with your friends and come back and tell us about your experience in the comments below!

Instant Pickled Red Cabbage

Everyone enjoys red cabbage. It contains more vitamins and minerals than cabbage and is stored well. But the problem is that when eaten fresh in salads, it’s a little harsh and doesn’t lend itself well to fermentation. But there is a way out: you can marinate it. Filled with hot marinade, it will become much softer, more aromatic and tastier. There are recipes by which it can be prepared quickly and very easily. You can pickle red cabbage with various additives. But they don’t cut it into large pieces, like cabbage, for this purpose - it will marinate for a very long time and may remain tough. How to marinate red cabbage so that it is ready quickly? The following recipes will help you figure this out.

Video

If you prefer not quick pickled, but healthier fermented vegetable preparations containing vitamins and probiotics, be sure to take note of the original recipe for sauerkraut with carrots and ginger:

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

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In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Red pickled cabbage with horseradish and herbs

Red cabbage prepared according to this recipe can be eaten within a few days. Adding horseradish, ground and hot pepper will make it spicy. And a large number of different herbs will give a unique aroma and undoubted benefits.

For 2 kg of red heads of cabbage you will need:

30 g horseradish roots;
10 currant leaves;
4-5 cloves of garlic;
teaspoon ground red pepper;
tarragon, parsley, celery;
Dill seeds;
20 g each of salt and sugar;
liter of water;
a glass of 6% vinegar.

Shred the cabbage into thin strips.

Grind the horseradish using a meat grinder. In order not to cry, put a plastic bag over its outlet, into which the twisted horseradish will fall. Cut the garlic into slices. Place currant leaves and herbs in a sterile jar and add dill seeds. Place cabbage on top. Pour in the boiled marinade of water, salt and sugar.

Keep the workpiece in the cold.

Spicy Pickled Red Cabbage

You can prepare instant red cabbage marinated with spices. If you pour hot marinade over it, it will be ready very quickly. If refrigerated, it can be a good preparation for a long winter.

For one medium cabbage fork you need:

1.5 tbsp. spoons of salt;
3 tbsp. spoons of sugar;
¾ l of water;
0.5 l 9% vinegar;
cinnamon stick, 7 clove buds, the same amount of allspice, 15 pcs. black peppercorns.

Finely chop the cabbage head. Prepare a marinade from all ingredients. Remember that vinegar is always added just before pouring, otherwise it will evaporate. The marinade should simmer for 5-7 minutes. If we are preparing pickled red cabbage to eat it in the near future, we need to cool the marinade just a little, and if we are preparing it for the winter, let it cool completely. Place the chopped vegetable in a sterilized jar and fill with marinade.

In hot marinade

Typically, hot marinade is used to prepare pickled cabbage. You can also prepare a particularly tasty dish by adding pepper, beets and various spices to the cabbage. Let's consider all the options in more detail.

Classic recipe

Ingredients:

Red cabbage – 5-6 kg (3 heads).

Cloves, not too hot peppers, bay leaves, cumin, and coriander go well with red cabbage.

How to cook:

Tip : Red cabbage is firmer than white cabbage. However, it is also 90% water. If you want it to retain its crispness when eaten, do not wrinkle it, try not to press when placing it in a container, so that as much as possible fits in. Then its natural structure will be preserved.

Preparing the marinade:

We recommend watching a video about pickling red cabbage according to a classic recipe:

With beets

According to recipes, you can marinate cabbage with various vegetables - beets, carrots, onions. They will not only give the marinade an unusual color, but will also add specific notes to the taste of the finished product.

How to cook:

Cut the cabbage into small squares.

Slice the beets and carrots thinly. You can simply grate the vegetables on a coarse grater.

Read about how to cook red cabbage with beets in Georgian style in this material.

We recommend watching a video about marinating red cabbage with beets:

With pepper

To add spiciness and piquancy to the dish, you can add red capsicum to the cabbage .
The main thing here is not to overdo it, so that the pepper does not interrupt the main taste. How to cook :

Then, as usual, put them in jars, fill them with marinade, and store them in the cold.

Preparing for the winter

The classic recipe will suit us here too. Take cabbage, add other vegetables if desired, and prepare the marinade. For long-term storage of cabbage, table vinegar is usually used . Some people replace it with citric acid. In this case, one teaspoon of acid is added not to the liquid, but directly to a three-liter jar of cabbage just before pouring the marinade.

Quick cabbage with carrots

Pickled red cabbage mixed with carrots looks very beautiful. So, you can prepare it for the winter and for quick consumption. A considerable amount of spices will make it tasty and aromatic.

For a head of cabbage weighing 1.5 kg you will need:

carrot;
a couple of cloves of garlic;
2 tbsp. spoons of sugar;
liter of water;
150 ml of table vinegar, it is better if it is natural apple;
3 bay leaves, tbsp. a spoonful of coriander and 0.5 tbsp. spoons of cumin and black peppercorns.

Finely chop the cabbage, grate the carrots on a Korean grater, and chop the garlic. Mix the vegetables. Place them in a sterile jar.

Prepare the marinade by mixing all ingredients except vinegar. Let it boil. Pour in the vinegar and pour the vegetables into the jar. If we are preparing instant cabbage, it is enough to keep it in the cold for a couple of days.

Spicy red cabbage

This recipe for pickled red cabbage contains much more sugar than salt and quite a bit of vinegar, so it turns out a little sweet with a distinct sourness, very piquant.

For 2.5 kg of red cabbage you need:

clove of garlic;
100 ml vegetable oil;
200 ml 9% vinegar;
3 tbsp. spoons of salt;
200 g sugar;
spices for the marinade: clove buds, allspice, bay leaf.

Cut a clove of garlic into large pieces. Shred the cabbage as thinly as possible using a fork. Combine the vegetable with garlic and spices. Drizzle with vegetable oil. Prepare the marinade. It requires 1.5 liters of water in which salt and sugar are dissolved. Add vinegar to the boiled marinade and pour it into the vegetables. A day later, the delicious dish is ready.

Storage Features

Pickling is considered the best way to long-term food storage , which allows you to stock up on vegetables for future use throughout the cold season. However, even today many housewives still do not know how long such twists can retain their freshness. According to generally accepted standards, if the entire preparation process is strictly followed, a pickled dish can be stored for at least 12 months.

Did you know? Red cabbage varieties are considered healthier than white cabbage varieties. They contain twice as much vitamin C, as well as an increased concentration of trace elements and other important substances.

However, to do this, the twists should be stored in a cool and dark place, away from direct sunlight. It is best to place the jars in a cellar, vegetable store or basement, at a temperature no higher than +15°C. In such conditions, with moderate humidity, they are able to maintain their freshness for 2-3 years.

Pickled red cabbage is an excellent alternative to the boring white varieties. This vegetable is no less aromatic, and at the same time makes it possible to get a particularly bright dish that can please not only the stomach, but also the eye. Use the recipes listed above, and your pickles will deserve the best review.

Korean red cabbage

You can pickle red cabbage the Korean way. To prepare it this way, you will have to add non-traditional ingredients. Some may find this too extreme. But let's move away from tradition and pickle cabbage in Korean.

For a small fork weighing a kilogram you need:

onion;
3 tbsp. spoons of vinegar and soy sauce;
100 ml olive oil;
a couple of cloves of garlic;
½ teaspoon salt;
a quarter teaspoon each of coriander, cumin and hot pepper;
half a teaspoon of ground ginger;
Art. spoon of honey.

Shred the cabbage into thin strips. Salt, add honey, vinegar and soy sauce. Let it sit for about an hour, stirring well first.

Finely chop the onion and fry with oil until golden brown. Remove the onion and add only oil to the dish. Warm it up with spices and pour it into the cabbage.

Chop the garlic and put it in a dish. Now let it sit for a couple of hours. During this time, the Korean dish is stirred a couple of times. Place in the refrigerator and let it brew for 6-7 hours.

Pickled red cabbage is not only tasty, but also a very healthy dish. Minimal heat treatment makes it possible to preserve all the benefits of this vegetable, and its excellent taste allows it to be used both as a snack and a side dish.

Pickled Red Cabbage Recipe

One forkful of red cabbage can make a large amount of pickled vegetable. The recipe uses pepper, cloves, and bay leaves, which add aroma and taste. These spices are quite common in pickling, but cinnamon is not often used in such preparations. But this mixture turns out to be very interesting.

Required ingredients:

Red cabbage - 1 fork;
Cinnamon – 4 pieces;
Allspice – 7 peas;
Salt – 1.5 tbsp. l.;
Cloves – 7 pieces;
Black pepper – 15 peas;
Sugar – 3 tablespoons;
Water – 750 milliliters;
Vinegar 9% - 500 milliliters.

Pickled red cabbage for the winter:

Rinse the vegetables well, sort them, to make sorting easier, you need to separate the pulp into separate leaves. Then it must be finely chopped into strips. For slicing, it is better to use special graters and knives; they will help you cut quickly and the mass will turn out beautiful;
Transfer the prepared mixture into a jar; you can use one three-liter jar or several small jars;
Now it’s time to prepare the marinade. Pour water into a saucepan, put on fire, add spices, stir, cook for 5-10 minutes, the heat should not be high. At the end of cooking, you need to add vinegar to the mixture, boil a little and remove from the heat;
Now the solution should be poured into the pulp. You can use hot or cold marinade for pouring. Hot marinade promotes a faster marinating process, but if the workpiece will be used in winter, you can pour the mixture with cold marinade;
The jar needs to be closed with a lid and put in a cold room.

Home Recipes

How quickly pickled red cabbage cooks depends on the size of the cut. With fine shredding, the appetizer can be tasted after 2-3 days, but if you cut the leaves into pieces or heads into segments (along with the stalk), then the process of soaking the vegetables will take longer (up to 10-14 days). In addition, the time it takes to receive the finished product is affected by the pouring temperature - a hot marinade shortens it, but such an appetizer will need to be eaten without delay, because it is not intended for long-term storage.

A simple recipe for a “classic” marinade

This option will appeal to lovers of traditional taste and those who are not used to spending a lot of time in the kitchen. Preparation will take no more than an hour, and the marinating process will take 2-5 days.

Output: 3 l

Ingredients:

red cabbage - about 2.5 kg (1 medium-sized fork);
bay leaf – 2-3 pcs.;
black and allspice peppers, peas – 5-10 pcs.;
sugar – 2-3 tbsp. l.;
salt – 1.5 tbsp. l.;
table vinegar 9% – 200-250 ml;
vegetable oil – 50 ml;
water – 0.5-0.7 l.

If you prefer softer marinades, add less vinegar, replace it with natural (6%), such as apple, or freshly squeezed lemon and orange juice in a 1:1 ratio.

Cooking technology:

Wash the head of cabbage and remove the top leaves. Divide into quarters, cut out the stalk and chop into strips (not too thin).
Boil water in a saucepan, add spices and herbs, boil for 3-5 minutes, remove from heat and pour in vinegar and vegetable oil.
Place the chopped cabbage in a sterilized jar, pour the cooled marinade to the very top and close with a tight lid.
Leave the workpiece for 12-24 hours at room temperature or immediately put it in the refrigerator.

All the details of preparing such a preparation are explained by an experienced housewife in a step-by-step video recipe:

Spicy cabbage with vegetables “Korean style”

This spicy, spicy Asian-style snack is also prepared quickly and turns out very bright, crispy and appetizing, which is clear even from the photo. It will acquire a richer taste and aroma if, in addition to carrots, you add other root vegetables, such as parsnips, celery or parsley.

Output: 3 l

Ingredients:

red cabbage - 1 fork (small);
carrots – 2-3 pcs.;
bell pepper – 1-2 pcs.;
garlic – 3-5 cloves;
hot pepper – 1 pod/0.5-1 tsp. ground;
ground coriander – 1 tbsp. l.;
cumin – 0.5 tsp;
salt – 1 tbsp. l. (with a slide);
sugar – 1-2 tbsp. l.;
apple/wine vinegar – 100-120 ml;
vegetable oil – 50 ml;
water – 0.5 l (if necessary).

Cooking technology:

Chop the cabbage into thin strips, place in a large bowl and lightly mash with your hands.
Wash the carrots and peppers, peel them and cut into thin strips (you can grate them on a grater or vegetable slicer).
Squeeze the garlic to the vegetables, add hot peppers, spices and herbs cut into thin rings, mix well so that they are evenly distributed. Pour in vinegar and mix thoroughly again.
Cover with cling film and let sit for 3-4 hours.
When the cabbage releases its juice, pack the vegetable mixture tightly into the jar. If there is not enough liquid, add water, leaving 1-1.5 cm to the top of the neck. Pour 1-2 tablespoons of vegetable oil on top, close with a tight lid and put in the refrigerator.

We suggest you learn how to prepare pickled red cabbage with beets from the following video:

Pickling red cabbage for the winter

Red cabbage is quite tender and does not require long cooking. It can be prepared for the whole winter, but you can try it after a few days. This recipe complements the main vegetable with carrots, this emphasizes the taste and makes it possible to use the preparation as an independent dish.

Required ingredients:

Red cabbage – 1.5 kilograms;
Fresh carrots – 1 fruit;
Salt - 1 table. l.;
Garlic – 2-3 cloves;
Coriander - 1 table. l.;
Sugar – 2 tables. l.;
Pepper – 0.5 table. l. peas;
Cumin – 0.5 table. l.;
Laurel – 2-3 leaves;
Apple cider vinegar – 150 milliliters.

Pickled purple cabbage for the winter:

The pulp should be thoroughly examined, pests and debris should be removed, rinsed well, and finely chopped. This mixture will turn out more tender and marinated, more homogeneous;
Garlic should be peeled, finely chopped or crushed using a garlic press;
Peel the carrots, wash them and grate them on a large grater, just like chopping carrots in Korean. Then the carrots should be ground with salt, you can mash them, mix well and rub everything with your hands;
To cook the marinade, you need to combine water with spices, wait for it to boil, boil a little, add the required amount of vinegar, wait for it to boil and remove from the stove;
Now you should mix all the vegetables, put them in jars, knead them, compact them a little and pour in the hot marinade;
The prepared pieces are immediately rolled up with lids, turned over, placed in a warm blanket and left for 1-2 days. You can just wait for them to cool completely and put them in a cool place.

How to quickly pickle red cabbage

Cabbage pickles well, regardless of its variety, so it’s worth trying the red cabbage variety. Thanks to the high vinegar content, the mass turns out to be spicy, piquant and aromatic. Such a blank will be stored for a long time and will decorate the table throughout the entire storage period.

Required ingredients:

Red cabbage – 2.5 kilograms;
Carrots – 2 fruits;
Garlic – 1 fruit;
Vegetable oil – 1 table. false;
Vinegar 9% - 140 milliliters;
Sugar - 1.5 cups;
Table salt – 4 table. false;
Water – 2 liters.

Instant Pot Pickled Purple Cabbage:

Chop the cabbage into thin strips. The most delicious and appetizing snack is obtained if the vegetables are finely chopped, so you should use a grater or a special shredder for a food processor;
Carrots must be peeled, washed and grated;
Mix the prepared vegetables well, mash, wait a little and mix well again;
Peel the garlic, crush it with a knife or cut it into convenient pieces and add to the prepared vegetables;
Prepare the jars in advance, wash them without using cleaning agents, since it is difficult to rinse the products from the surface of the jars. But you can use baking soda instead of cleaning products. Then the jars are sterilized at high temperatures;
Place the prepared vegetables in jars, compact them well, and set aside for a short time;
While the vegetables are giving juice to cook the marinade, add all the necessary ingredients indicated in the recipe, except vinegar, to the water, boil until the mass is completely mixed and homogeneous. Only after turning off the heat add vinegar to the mixture, let the mixture stand for 1-2 minutes and immediately pour it into jars with vegetables;
When hot, roll up the jars with lids and place them in a warm blanket to cool slowly.

How to pickle purple cabbage

The recipe suggests preparing pickled red cabbage, which turns out to be quite spicy. It is perfect as an appetizer or as an additional ingredient for a vinaigrette. It turns out spicy, but you can rinse it just before cooking so that excess spices are removed and the pulp becomes more tender.

Required ingredients:

Red cabbage – 3 kilograms;
Vegetable oil – about 1 cup;
Garlic – 2 fruits;
Sugar – 200 grams;
Vinegar – 2 table. false;
Water – 1.2 liters;
Laurel – 5 leaves;
Salt – 4 table. false;
Ground chili – 1 tea. lie

Marinating red cabbage in jars for the winter:

Place a pan of water on the stove to prepare the marinade;
While the water for the marinade is boiling, you need to look through the pulp, rinse it, chop it and transfer it to a large container in which it will be convenient to mix the ingredients;
Peel the garlic, crush the pulp or chop it in another way, for example, put it through a garlic press;
When the water boils, you need to add pepper, salt, granulated sugar, wait until it boils and boil a little, then add a measured amount of vinegar and vegetable oil, wait until it boils again and immediately remove from the heat. It is important that the solution should not be allowed to boil when vinegar is added to it;
Mix the pulp with garlic, mix well with your hands or a large spoon, transfer to separate containers, tamp thoroughly;
Immediately pour the hot marinade over the pulp so that it is completely covered with the solution;
Roll up the mixture with lids and leave in the room for 2-3 hours, the temperature should be room temperature, at this time the process of soaking the vegetables in the marinade takes place, and the air temperature should not be cold;
Only after marinating can the preparations be moved to cool places, such as a cellar. The mixture can be stored in a cool place all winter or even longer, the main thing is to observe the proportions of the products and prepare the jars correctly.

Without sterilization

The recipe for preparing very tasty and crispy red cabbage for the winter without sterilization is the same. Pour sunflower oil over the marinade to form a film. Cover the jars with plastic lids . Transfer the jars to a cool place.

In 30 minutes in a hurry

How to marinate quickly and tasty? You will spend no more than 30 minutes preparing delicious red cabbage using this quick recipe, and you can put this dish on the table in just 4 hours!

Ingredients:

red cabbage – 2-3 kilograms;

How to cook:

Marinade:

Pour hot marinade over cabbage. Let it cool to room temperature and put it in the refrigerator. After 4 hours you can serve.

Large pieces

A quick recipe for making red cabbage:

Ingredients:

cabbage – 1 small head;

How to cook:

You can find out the best recipes for first courses with red cabbage, as well as see their photos, here, and in this article we looked at various variations of delicious preparation of the vegetable at home and provided recommendations for table setting.

Pickled blue cabbage recipe

There is always a lot of acid in pickled preparations; it helps the mass to be stored for a long time. But for more reliable storage, it is necessary to properly sterilize the jars and prepare all the ingredients in the correct proportions. If the workpiece is not sterilized at the last stage, then it is better to store it in a cold room.

Required ingredients:

Red cabbage – 2-2.5 kilograms;
Sugar – 70-80 grams;
Salt – 70-80 grams;
Vinegar – 4 table. false;
Water – 1000 milliliters;
Laurel – 5-6 leaves;
Spices – 2-3 tablespoons.