Preservation is a convenient way to harvest vegetables for the winter. This type of preservation, such as pickling, is very popular with hostesses. In this way, they are very fond of harvesting cabbage. It turns out tasty, fragrant and retains its beneficial properties. How to pickle this vegetable, we will tell further.
Selection and preparation of ingredients
To get a good, crisp workpiece, you must be able to choose and prepare the main ingredient - cabbage.
The following rules should be followed:
- The head should be fresh, not with ragged leaves.
- No extraneous inclusions should be present on it.
- Leaves should be intact without damage by insects.
- The head of cabbage must be tight. Tightness is checked by squeezing it with hands. If you feel empty inside the head, it is better to abandon it, because such a vegetable is immature.
- Perfect for pickling late cabbage varieties.
Important! Young cabbage is not suitable for harvesting for the winter, because it is not stored for a long time and contains a minimum of useful substances.
Step by step recipes for pickled cabbage for the winter
There are many recipes for pickled vegetables. It can be marinated both without sterilization, and with sterilization. Those who do not have enough time usually prefer not to sterilize the workpiece. We will give some of these recipes below.
Classic recipe in jars without sterilization
1 can for 3 l60 minutes
ground red pepper
1 tsp
Nutritional value per 100 g:
- It is necessary to chop cabbage and grate carrots, then mix them.
- Put bay leaf and peppercorns on the bottom of the can. Lay vegetables tightly on top.
- Pour jars of boiling water and leave for 10 minutes. Drain and cook marinade on it, adding salt, sugar, vinegar, red pepper to the water.
- Bring liquid to a boil, pour into a jar. Close with a nylon cover, wrap and leave to cool.
Did you know? 91% cabbage — This is water.
With instant garlic
1 can for 3 l60 minutes
Nutritional value per 100 g:
Clear the head of spoiled foliage. Wash and peel the carrots. Peel the garlic. Chop the vegetables, put them in a large container and mix thoroughly.
Arrange vegetables in sterilized jars.
Boil water, add salt, sugar, laurel, pepper, vegetable oil. Bring the mixture to a boil and boil it for 3 minutes. Add garlic through a press. Pour in the vinegar. Mix everything.
Pour the marinade over the cabbage. Leave to cool without covering. Then, seal the jar with a capron lid and refrigerate.
Clear the head of spoiled foliage. Wash and peel the carrots. Peel the garlic. Chop the vegetables, put them in a large container and mix thoroughly.
Arrange vegetables in sterilized jars.
Boil water, add salt, sugar, laurel, pepper, vegetable oil. Bring the mixture to a boil and boil it for 3 minutes. Add garlic through a press. Pour in the vinegar. Mix everything.
Pour the marinade over the cabbage. Leave to cool without covering. Then, seal the jar with a capron lid and refrigerate.Video recipe
Quick preparation of this workpiece allows you to use it the very next day.
Did you know? It is believed that the word "cabbage" came from the ancient Greek and Roman "caputum", that is, the head. This is due to the fact that a head of vegetable resembles a head in shape.
With bell pepper
1260 minutes
black pepper peas
taste
Nutritional value per 100 g:
- Wash the white, remove the top leaves, chop.
- Peel the carrots and grate.
- Wash the pepper, peel the seed, cut into strips.
- Peel the onion, cut into half rings.
- In a large container, mix all the vegetables, slightly washing them with your hands.
- Arrange the salad in cans.
- Boil water, fill it with salad. Leave for 10 minutes, drain and cook marinade on it.
- Add salt, sugar, vinegar to the water. Bring the mixture to a boil.
- Add the bay leaf and peppercorns to the vegetables.
- Pour brine into jars. Roll them upside down, wrap them up and leave to cool.
Storage Features
It is advisable to store cabbage prepared for the winter in a cool place, for example, in the refrigerator. Pickled white in cans under capron lids is stored for 14 days. If the harvesting of winter salad is carried out with onions, then it will last only 3-4 days.
Important! To increase the shelf life of the workpiece, it is necessary to clog the cans with eurocaps, then it can stand in a cool, dry place for 4 months.
Pickled cabbage without sterilization - the possibility of obtaining a tasty harvest in a short time. I prepared the product in the evening - in the morning you can enjoy it. For the winter period this is an ideal option for obtaining vitamins.
