Cabbage for the winter in a jar under iron lids. Cabbage for the winter in jars - salad in brine under iron lids, marinated without sterilization. Cauliflower in jars, recipes for winter

Crispy cabbage in jars for the winter can be found on every housewife's pantry shelves. As a rule, large-scale procurement of this “strategic” product begins in the fall - so that there is enough for the long winter. Usually in our latitudes, preference is given to white cabbage, although cauliflower produces no less tasty “masterpieces.” In addition, canned cabbage for the winter is a real vitamin Klondike, which is especially important for the body during the long winter months. After all, pickled, sauerkraut and salted cabbage is truly a “bottomless” source ascorbic acid(vitamin C), sugar, carotene, salts and enzymes, as well as vitamins B, P, K, D. In our culinary “piggy bank” you will find proven and new step by step recipes with a photo of cabbage for the winter in jars - in salad brine under iron caps, pickled, pickled, Korean, colored, without and with sterilization, with vinegar, with honey, with apples. And with the help of the video, you can clearly study all the “wisdom” of preparing this crispy vegetable for the winter. Very tasty and healthy!

Sauerkraut for the winter in jars in brine under iron lids - step-by-step recipe with photos

Autumn, with its generous harvests, does not last forever, so you should hurry up and stock up on canned vegetables and fruits. Thus, white cabbage has long been considered a national product and the basis for many dishes. Famous Russian cabbage soup, kapusnyak, solyanka, stewed cabbage with meat and potatoes, casseroles, pies, salads, vinaigrette, dumplings - for preparing all these and many others delicious dishes cabbage required. In order not to give up such goodies in winter and pleasantly diversify the menu, you need to work a little during the vegetable season. So, today's agenda is - sauerkraut in jars for the winter in brine under iron lids. And our recipes with step by step photos will help you quickly master the process of preparing cabbage for the winter.

Ingredients for preparing sauerkraut in jars for the winter - in brine under iron lids:

white cabbage – 1 large head or several small ones
carrots – 3 pcs.
water – 1 l
table salt – 50 gr.
sugar – 50 gr.
vinegar 9% - 50 gr.

Recipe for sauerkraut in jars in brine under iron lids - step-by-step instructions:

Pour water into the pan and put it on fire - this is the basis for the brine. After boiling, add sugar and salt, pour in vinegar. Remove and leave to cool for about 30 minutes.
Cabbage heads need to be chopped using a knife.
Peel the carrots and grate them on a coarse grater.
Chopped vegetables should be thoroughly mixed in a large bowl or basin.
Place the mixture of cabbage and carrots into clean, sterilized jars, trying to compact the contents as tightly as possible. Then pour the brine and cover (do not roll up) with lids. Now you need to leave the jars at normal temperature for a couple of days - during this time the cabbage will ferment and the excess liquid will disappear.
After several days, jars of cabbage need to be sterilized. To do this, place the jars in a large saucepan with water and put on fire. As soon as the liquid begins to boil, watch the time - liter jars should be sterilized for about 15 minutes, and three-liter jars for 30 minutes.
We take out the jars and roll them up with iron lids, which must first be boiled in water. We turn it over and wrap it in a warm blanket, and after cooling, we take it to the pantry and leave it until winter.
Sauerkraut will be an excellent basis for preparing first and second courses - soups, borscht, salads. And as an “independent” snack, such cabbage is “out of competition” - just add chopped onions or green onions to it and pour vegetable oil on it. And chili pepper will add a touch of spiciness and piquancy to the appetizer. Bon appetit!

Pickled cabbage in jars for the winter - a recipe for preparing without sterilization

In winter, the human body especially needs vitamins and useful substances. Therefore, in the fall, every housewife rolls up at least a few cans of crispy and aromatic pickled cabbage. Using our recipe, you can easily and quickly prepare pickled cabbage without sterilization - a tasty and healthy snack for the holiday and everyday table. And for this you will need the simplest and most affordable products that can be found in every home.

List of ingredients for the recipe for pickled cabbage for the winter in jars without sterilization:

cabbage – 3 kg
carrots – 5 pcs.
onion – 1 onion
salt – 2 tbsp.
vinegar 9% - 150 gr.
black and allspice peppercorns
bay leaf

Step-by-step description of preparing pickled cabbage in jars without sterilization:

Wash the cabbage, separate the top leaves and chop with a knife.
Peel the carrots and grate them on a coarse grater.
Peel the onions and cut into pieces.
Place the spices on the bottom of a large bowl and carefully mix the chopped vegetables on top.
Pour boiling water over and leave for 10 minutes. Drain the water.
Let's start preparing the brine. Pour two liters of water into a saucepan and add salt and bay leaf, pour vinegar. Bring to a boil.
Canning jars need to be sterilized by steaming or in the oven. Then place the cabbage in containers and fill with hot brine. Roll up the lids and leave to cool under a warm blanket or towel. We put the snack away for storage in the pantry or cellar.

Fans of culinary experiments can add bell peppers or apples to pickled cabbage to create an interesting and unusual taste. Try it and enjoy the result!

Korean cabbage in jars for the winter - recipe with beets

Many connoisseurs of Asian cuisine have come to appreciate and love the spicy, spicy taste of Korean carrots. However, you can cook other vegetables in this way - eggplants, beans or cabbage. Such unusual savory snacks will allow you to take a fresh look at vegetables that have long been familiar and “familiar” to everyone. So, we bring to your attention original recipe Korean cabbage with beets for the winter in jars. Place it on festive table a dish with this spicy spicy salad - and your guests will definitely ask for more!

Preparing Korean cabbage for the winter in jars - ingredients according to the recipe:

cabbage (white) – 1 head
beets – 1 – 2 root vegetables
garlic – 3 – 4 cloves
onion – 1 pc.
water for marinade – 1 l
salt – 2 tbsp.
sugar – ½ cup
vegetable oil – ½ cup
table vinegar – 30 – 50 ml
bay leaf – 2 pcs.
black peppercorns – 4 – 6 pcs.

The procedure for preparing Korean cabbage with beets for the winter in jars:

The cabbage needs to be washed and cut into squares - size 2 by 2 cm.
We clean the root vegetables, wash them and cut them into strips. As an option, we grate it on a “Korean” grater.
Peel the garlic cloves and cut into strips, and the onion into half rings or cubes.
Mix the chopped vegetables in a large bowl or basin.
Prepare the marinade - pour water into a saucepan and add salt, sugar, pepper, bay leaf, oil. Bring to a boil and continue boiling for 5 – 10 minutes. Remove and add vinegar.
Pour the hot marinade over the vegetables and leave them in the room for 7 - 8 hours. Then put the salad in the refrigerator for the same amount of time. That's it, Korean cabbage with beets is ready for tasting. If you want to preserve the delicacy until winter, you can put the salad in sterilized jars and put the cabbage salad in the refrigerator. Simply delicious!

Early cabbage for the winter in jars - a simple recipe for preparing

In spring, many people eagerly await the appearance of the first vegetables, the taste of which they have forgotten over the long winter. Yes, from early cabbage Excellent instant vitamin salads are prepared. However, this vegetable is quite suitable for harvesting for the winter - contrary to the popular belief that tender cabbage leaves will “spread” during the process of pickling or salting. In our opinion simple recipe you can prepare early cabbage in jars for the winter. The taste of this cabbage is spicy and sweetish-sour, and the “crunch” is in no way inferior to late autumn varieties. If you have a cellar, you can store canned early cabbage for years - you just need to make sure that rust does not appear on the lids. Although such delicious snack It won’t “stay there” for a long time, because there are so many winter holidays ahead!

Necessary ingredients for preparing early cabbage for the winter in jars (for the marinade - for two 2-liter jars):

cabbage
bay leaf
black peppercorns - to taste
water – 5 glasses
salt – 3 tbsp.
sugar – 1 glass
vinegar 9% – 150 ml
dill inflorescences

Preparing early cabbage for the winter in jars - step-by-step description of the recipe:

Cut the cabbage into large pieces or simply “tear” the tender leaves with your hands.
Place the pieces in a large saucepan and pour boiling water over them. Place on the fire and after boiling, cook for about 5 minutes.
While the cabbage is cooking, without wasting any time, let’s start preparing the marinade. To do this, pour the water according to the recipe into a saucepan and bring to a boil. Add salt, sugar and dill inflorescences (boil them and then remove them), pour in vinegar.
We wash and sterilize jars for preservation in any convenient way. Place a bay leaf and peppercorns into each container, and place hot cabbage on top.
Pour in the “freshly brewed” marinade and roll up with clean lids, previously boiled in boiling water. We turn the jars over and cover them with a down scarf or blanket, and after cooling, we put them in the cellar or refrigerator for storage.

If you wish, you can boil beets in the marinade - you will get not only tasty, but also beautiful “cauliflower” cabbage.

Pickled cauliflower for the winter in jars - the best recipe

Cauliflower has excellent digestibility, and due to its low calorie content it is considered a “friend” of those who are on diets or adhere to principles healthy eating. In addition to the “traditional” set of useful microelements, cauliflower contains rare vitamin U, which is responsible for the formation of enzymes in the body. Of course, you can stock up on such a useful product for the winter by freezing it. However, often the “dimensions” of the freezer do not allow placing a sufficient amount of fresh vegetables in it. Pickled cauliflower in jars for the winter will be an alternative to frozen vegetables. Use our recipe winter preparations, and you will get a delicious and healthy snack.

List of ingredients for the recipe for pickled cauliflower for the winter in jars (for 3 jars with a capacity of 0.5 l):

cauliflower – 1.5 kg
carrot – 1 pc.
peppercorns – 3 – 4 pcs.
dried cloves – 4 pcs.
water – 1 l
salt – 7 tbsp.
sugar – 8 tbsp.
vinegar 9% - 50 ml
citric acid – 1 pinch
bay leaf – 3 – 4 pcs.

Step-by-step instructions for preparing pickled cauliflower for the winter:

Before you start canning, you should make sure that the cabbage inflorescences are free of black or brown spots of spoilage. Typically, a “healthy” vegetable is white or slightly yellowish in color. We remove the leaves with a knife and divide them into smaller inflorescences with our hands.
Pour 1 - 1.5 liters of water into a saucepan, add salt and bring to a boil. Place the prepared cabbage in the boiling liquid and cook for three minutes. When the inflorescences become somewhat soft, remove them with a slotted spoon.
For the marinade, boil water and add sugar and salt. Finally, add vinegar and remove from heat.
At the bottom of sterilized jars we place several circles of carrots, peppercorns, cloves and bay leaves. Carefully transfer the cauliflower florets into containers and fill to the top with hot marinade. Roll up the lids and turn the jars upside down. After cooling, you can put it in the pantry with the rest of the preservation.

Sauerkraut for the winter in jars with honey - an original recipe for preparing it

In Russian cuisine there are many recipes for dishes made from sauerkraut, which has long been considered one of the most healthy products with high nutritional value. And sauerkraut juice helps a lot with overweight and serves as the prevention of diseases of the gastrointestinal tract. Today we will learn an original recipe for preparing sauerkraut in jars with honey for the winter - an unusual and healthy combination.

List of ingredients for preparing sauerkraut for the winter in jars with honey:

white cabbage – 1 – 1.5 pcs.
carrots – 2 pcs.
salt – 1 tbsp
honey – 2 – 2.5 tbsp.
bay leaf
black peppercorns

Recipe for sauerkraut for the winter in jars with honey - preparation procedure:

We chop the heads of cabbage into medium strips, and grate the carrots on a coarse grater. Place the chopped vegetables in a bowl and mix thoroughly with the spices (squeeze the cabbage lightly). Transfer the vegetable mixture into a clean 3-liter jar and compact tightly.
Dissolve salt (1 tbsp) and honey (2 - 2.5 tbsp) in a liter of clean water and pour the brine over the cabbage. Place a plate under the jar so that the fermented brine does not leak out.
We leave the cabbage indoors and periodically pierce it to the very bottom with a knife to allow air to escape. After three days, the appetizer can be tasted. We store sauerkraut with honey in the refrigerator or cellar.

Sauerkraut for the winter in jars with apples - delicious recipe, video

How to prepare sauerkraut for the winter with apples? With the help of our video you can try this delicious recipe and stock up on vitamins for the winter. Simply and easily!

Canned cabbage for the winter in jars is one of the simplest and available ways preserve the taste and value of this “universal” vegetable. Here you will find the best step-by-step recipes with photos and videos of preparing pickled and sauerkraut for the winter - in salad brine under iron lids, in Korean, colored, without and with sterilization, with vinegar, with honey, with apples. You will get a very tasty and healthy snack, as well as an ingredient for preparing many dishes national cuisine. Happy crunching!

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

In addition, you can make a lot of preparations of different tastes, a couple of jars at a time, and eat varied and tasty all winter. And there are many different 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 it under metal lids and simply cover it with plastic ones, depending on the recipe.

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

It is ideal for cooking delicious soups, vitamin salads and is quite suitable for preparing delicious side dishes for meat. Personally, I’ve never met people who don’t eat cabbage. I’ve seen that they don’t eat meat, but that they don’t eat cabbage in any form – that never happened!

So let's get started. Wash the jars clean with baking soda in advance, rinse well under running water and dry. We do the same with lids. If the recipe is hot, then be sure to sterilize clean jars. I do this in the oven - leave it and turn on the heat at 120-140 degrees for 30-40 minutes. Some people sterilize over steam, some even in the microwave, but here I am in the oven, it’s so convenient for me and guaranteed to be cooked properly.

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

Only people with ulcers and women during pregnancy and breastfeeding should not abuse it; it will not be beneficial for mother and baby.

We consider simple recipes first, go step by step, and gradually complicate them as we gain experience.

For those who are new to pickling and pickling, I recommend reading the entire article, as they say from here to now, and not one specific recipe, because another recipe may contain something that will help you successfully cope with what you have chosen, some subtlety or helpful advice.

The salad is very tasty and appetizing, family members and guests will appreciate it and quickly empty their plates, and they will certainly ask for more! Therefore, you need to prepare it in no less than liter jars with Euro lids, well, screw ones.
Compound:

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

Preparation:

We clean the cabbage from the top leaves, wash it and finely chop it. You can do it in a food processor, or you can cut it with a knife if the volume is small.
Wash and peel the carrots, grate them on a grater, you can use a Korean grater, even long sticks will greatly decorate the salad.
Peel the garlic, wash it and chop it finely on a board with a sharp knife.
Place all the prepared vegetables in a large bowl and mix thoroughly.
Cook the marinade in a small saucepan - mix water, butter, sugar, salt and bring to a boil. Pour in acetic acid and pour the marinade over the vegetables.
We knead it thoroughly with our hands and cover with a lid, let it brew.
Place in jars, screw on the lids and place in a cold cellar.

Bon appetit in winter!

Wonderful and easy recipe and most importantly, suitable for those who hate sterilizing jars! The cabbage will be aromatic and spicy, with good taste.

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

Preparation:

Clean and wash the cabbages, carefully remove the top leaves Green colour until white, otherwise it won’t crisp! We cut them with a knife into slices two centimeters wide.
We clean, wash and chop the carrots or cut them into long thin sticks for extra beauty.
Peel the garlic, wash it and pass it through a garlic press.
Place vegetables in layers in a large saucepan.
Cook the marinade in a small saucepan. Bring a mixture of water, butter, sugar and salt to a boil, pour in acetic acid.
Pour the marinade over the cabbage, mix well and place a small weight on top of it on a suitable sized plate so that it does not float. You can use a jar of water instead of oppression. We put it in 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 be spicy and piquant; chili pepper and bell pepper will add an unusual taste.

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

Preparation:

Wash the cabbage, clean it and chop it in a food processor - there is just the right shredder, it cuts very thinly. Well, or with a knife - very thinly.
Peel, wash the carrots and grate them on a fine grater.
Wash the pepper, remove the seeds and cut it: Bulgarian into thin strips, chili into rings.
Mix everything in a large bowl and mash with your hands until juice appears.
Add salt, sugar, oil and vinegar, mix thoroughly, pressing with your hands.
Place in sterile jars and seal with lids. Store in a cold cellar.

Traditional recipe for pickled cabbage, spicy and delicious!

Cabbage with cucumbers is almost like a salad in the summer. I immediately remember the sun and the cucumber bed. Extraordinarily delicious!

two kilos of cabbage;
half a kilo of cucumbers;
half a kilo of onions;
half a kilo of carrots;
two tbsp. l. with a slight top of salt;
a glass of vegetable oil;
table. l. vinegar. acids.

Preparation:

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

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

And here's another video:

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

Cucumber salad for the winter

Awesome winter cabbage salad with mushrooms without sterilization – Mushroom solyanka

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

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

Preparation:

Wash, clean and boil the mushrooms for twenty minutes. It’s better, of course, if they are small, but large ones can always be cut! Drain in a colander and place in a large saucepan with a thick bottom.
We clean and wash the cabbage and tomatoes, then chop them into strips and add them to the mushrooms.
Cut the peeled onion into small cubes and fry in half the oil in a frying pan; when it becomes transparent and slightly golden, put it in a saucepan.
Fry the peeled and grated carrots in a frying pan in the remaining oil and also place them in the pan.
Cover the pan tightly with a lid and simmer over low heat. After boiling, set for 15 minutes.
Open the lid and add salt and vinegar, you can add dry spices to your taste.
Simmer for another five minutes and place in sterile jars.
We roll it up and leave it to cool under the fur coat, upside down, and store it in a cold cellar.

Well, very tasty!

A traditional recipe for lovers of pickled deliciousness! It cooks very quickly, just don’t forget to multiply the amount of salt, sugar and acetic acid that you will put in the marinade by the number of jars!

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

Preparation:

We fill sterile three-liter jars in this order: place an umbrella of dill, 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.

Heat water in a large saucepan and fill the jars to the top with boiling water, cover with lids and let stand for 10 minutes; we no longer need the boiling water remaining in the saucepan, it can be poured out.

We drain the noticeably cooled water from the jars back into the pan and set it to cook the marinade. Before boiling, add sugar and salt and stir, after boiling, pour in vinegar and immediately fill the jars. Roll it up and leave it to cool upside down until the morning. Store in a cold cellar.

Easy and delicious!

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

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

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

Preparation:

We clean and wash all the vegetables.
Shred the cabbage, cut the beets and carrots into thin slices or grate them, chop the garlic finely with a knife, mix and crush with your hands until a little juice appears.
Place the mixture in sterile jars, tamping down, but not too much.
You can add a few peppercorns to each jar for spiciness.
Cook the marinade and pour it into jars.
Cover with nylon lids and store in a cold cellar.

The color is amazing and the taste too!

Place in jars, tamp lightly and pour boiling marinade right up to the lid.

We wait for the jars to cool down, close the lids and go 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’ll show off our talent in front of guests!

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

Preparation:

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

Your family and guests will appreciate your efforts!

Amazingly delicious, recipe from Hungarian cuisine.

Ingredients: a kilogram of cabbage and tomatoes, 2 bell peppers and onions each, a small spoonful of salt, half a glass of sugar and a tablespoon of acetic acid.

Preparation:

Chop all prepared, washed and peeled vegetables into strips, place 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, stir and after a couple of minutes put it in jars. Roll up. Cool upside down and store in the cellar.

Bon appetit everyone!

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

Greetings, my dears!

Today’s article is devoted to winter harvesting of cabbage - unusual healthy vegetable, which saves all its beneficial features both marinated and stewed. It is especially valuable because it contains vitamin U, which is very rare in nature and has a beneficial effect on the human digestive system, even healing ulcers.

Sauerkraut juice has the properties of curing hangover syndrome, and its pickled fruits, consumed before a feast, help protect the body from severe intoxication. Moreover, this vegetable is a record holder for vitamin C content. Therefore, to avoid its deficiency in winter, it is enough to eat 100 g of sauerkraut daily.

The only people to whom it can cause discomfort are pregnant and lactating women, and even then not always. Unfortunately, cabbage was not suitable for me during pregnancy, as it contributed to excessive gas formation. And during breastfeeding It is not recommended to use it so as not to provoke.

When preparing preparations with this vegetable, almost all recipes use vinegar or its essence, as well as vegetable oil. Cooking cabbage for the winter is quite easy and quick. After all, as a rule, a complete and tasty snack or even an independent dish is ready within a few hours.

This salad turns out so tasty and healthy that it instantly flies off the table. Therefore, so that your household does not reproach you for being thoughtless, prepare more of this yummy food.

Ingredients:

1 kg cabbage
3-4 carrots
5-7 cloves of garlic
0.5 glasses of water
0.5 cups sugar
1 tablespoon salt
10 tablespoons vinegar 9%

Shred the cabbage, grate the carrots, and chop the garlic. Mix everything well.

Prepare the brine: add vegetable oil, sugar and salt to a saucepan with water.

Place on the stove and wait until it boils. Don't forget to stir our brine regularly.

Add vinegar to the saucepan.

Pour the prepared marinade over the cabbage.

We thoroughly crush our winter salad. Cover with a lid to let it sit for 2-3 hours, then close it in jars.

Recipe for winter cabbage pieces with beets

This vitamin snack is very easy and quick to prepare. Reader Svetlana from the city of Vitebsk shared the secret of its preparation with me. Try it, and you will definitely thank her for such a wonderful preparation!

Take:

Cabbage – 1 pc.
Beetroot – 1 pc.
Garlic – 3-4 cloves
Bay leaf – 3-4 pcs.
Peppercorns – 5-6 pcs.
Salt – 2 tablespoons
Sugar – 150 gr.
Vegetable oil - half a glass
Vinegar 9% – 150 gr.
Water – 1 liter

Cooking method in stages:

Cut out the head of cabbage and cut the cabbage into petal pieces.

Cut the garlic into slices, beets into strips.

Add salt, sugar, vinegar and vegetable oil to a saucepan with water. Stir, put on fire and bring to a boil.

Place the cabbage with beets and spices in a separate container or jar.

Pour boiling marinade into our preparation.

Close and press down so that the cabbage is completely immersed in the marinade. When it cools down, put it in a cool place and enjoy an excellent healthy snack the next day. Bon appetit!

Five minutes in a jar under iron lids - a very tasty winter cabbage recipe

The highlight of this snack is that it is easy to prepare, and after 2-3 hours it can even be placed on the holiday table. Of course, it is also eaten quickly and easily, which is why it is called five-minute.

To prepare we will need:

Cabbage – 1 kg
Carrots – 1 pc.
Garlic – 3 cloves
Bay leaf – 2 pcs.
Dried hot pepper – 1 pc.
Water – 600 ml
Vinegar 6% – 125 ml
Vegetable oil – 125 ml
Salt – 30 gr.
Sugar – 100 gr.

Cooking method in stages:

Shred the cabbage.

Grate the carrots, chop the garlic and pepper.

Place bay leaf, salt, sugar in a bowl, pour boiling water over it all and mix thoroughly.

Add pepper, garlic and carrots to the cabbage and mix.

Add vegetable oil. Add vinegar to the brine.

Pour hot marinade into our five-minute bowl. We compact the cabbage and leave it in the brine for 2-3 hours. Delicious and quick dish ready!

How to cook pickled cabbage without sterilization?

And this wonderful preparation will appeal to those who do not like to sterilize jars. At the same time, the dish turns out incredibly tasty, aromatic and spicy. So try it for your health!

Prepare:

2 kg cabbage
2-3 pcs. carrots
4-5 cloves of garlic
0.5 liters of water
1.5 tablespoons salt
0.5 cups sugar
0.5 cups vinegar 9%
0.5 cups vegetable oil

Cooking method in stages:

Cut the cabbage into slices 2-3 cm wide. Cut out the hard parts of the head of cabbage.

Cut the carrots into strips.

Boil water and add salt, sugar, vinegar and vegetable oil to it. Stir until the salt and sugar are completely dissolved.

Place cabbage, carrots, and garlic in layers in a saucepan.

Pour in hot marinade. Cover it.

Press the cabbage on top with a press so that it marinates thoroughly. After a couple of days, the vitamin snack is ready.

Preparing cabbage for the winter in pieces in brine

My aunt loves to cook this recipe. Her snack turns out appetizing, crispy and juicy - you'll lick your fingers!

Ingredients:

Cabbage
Carrot
Garlic – 4-5 cloves
Water – 1 liter
Acetic acid 70% – 1 tablespoon
Salt – 1 tablespoon
Sugar – 8 tablespoons

Cooking method in stages:

Add salt and sugar to a liter of water and place on the stove. When the marinade boils, add acetic acid to it.

Cut the cabbage into large pieces and place them tightly in the jar.

Grate the carrots and sprinkle some of the vegetable on the cabbage layer.

Squeeze a clove of garlic onto each layer.

Fill the jar with boiling marinade.

Let the cabbage stand in this form without a lid for a day. When it has cooled completely, close it the next day with a nylon lid and put it in the refrigerator.

Early Korean cabbage: prepared in a jar according to a simple recipe

If on your summer cottage The first cabbage has already started, be sure to cook it in Korean - you won’t regret it. I recommend trying this appetizer for everyone who loves spicy food, but doesn’t have a lot of free time to prepare culinary delights every day.

We will need:

1 kg cabbage
2 pcs. carrots
1 PC. red hot pepper
3 cloves garlic
100 ml vegetable oil
1 tablespoon acetic acid 70%
3 tablespoons sugar
1 tablespoon salt

Cooking method in stages:

Cut the cabbage into large pieces, chop the carrots into strips.

Cut the pepper into rings without removing the seeds.

Crush the garlic into the cabbage and combine all ingredients in one bowl.

Place a pan of water on the stove and add salt and sugar to it. Let the brine boil, then pour vegetable oil and acetic acid into it.

Pour the boiling marinade over the cabbage and leave to cool for three hours at room temperature. Then put the workpiece into jars and put it in the refrigerator for storage.

Recipe for stewed cabbage for the winter

If you prepare a dish using this technology, you will kill several birds with one stone: save the cabbage and provide yourself with a preparation that can be used as a filling for pie, borscht and lazy cabbage rolls.

Take for preparation:

Cabbage – 1 kg
Carrots – 200 gr.
Tomato paste – 1 tablespoon
Ground pepper – ¼ teaspoon
Bay leaf – 3 pcs.
Salt, sugar - to taste

Cooking method in stages:

First of all, chop the cabbage the way you like.

Grate the carrots on a coarse grater.

Dilute tomato paste in 0.5 cups of water and pour it into the cabbage and carrots. Mix everything well, add bay leaf.

Place in a pressure cooker and after boiling, simmer for another 20 minutes. Attention: add salt at the end of cooking to taste!

Place the cabbage in jars, add a dessert spoon of 9% vinegar to each and sterilize them for 10 minutes, after placing a cloth or a special stand on the bottom of the pan.

Screw the lids on the finished jars, wrap them in a blanket and leave them in the kitchen until they cool completely.

Cabbage with mushrooms and bell peppers in a jar - a winter preparation for a quick dinner

This recipe will be especially relevant and useful for busy women who do not have time to devote themselves to creating culinary masterpieces every day. This healthy dish will come in handy for preparing dinner for a quick fix, because you can simply warm it up and feed your household.

Prepare for 1 kg of cabbage:

Mushrooms – 200 gr.
Bell pepper – 1 pc.
Carrots – 200 gr.
Onion – 1 pc.
Salt – 1 tablespoon
Sugar – 3 tablespoons
Vinegar 9% – 100 ml
Vegetable oil – 100 ml

Cooking method in stages:

Shred the cabbage. Grate the carrots to prepare vegetables in Korean style.

Cut the onion and bell pepper into half rings.

Mix the prepared ingredients in a frying pan, add salt, sugar, vinegar and vegetable oil.

Finely chop the mushrooms and place them in the pan. Stir the salad and simmer it for one hour.

Place the finished dish in pre-sterilized jars, close them and leave to cool under a blanket.

Video on how to cook cabbage for the winter in a jar

Did you know that sauerkraut is superior to many modern probiotic complexes carefully advertised by greedy manufacturers? At the same time, it not only eliminates many digestive problems, normalizing the intestinal microflora, but also saturates the body with vitamins.

In addition, such a snack increases hemoglobin, improves the functioning of the cardiovascular system, strengthens skeletal system. I hope you now have an incentive to make cabbage preparations for the winter. Therefore, I suggest you watch the following video so as not to put off useful and important things for later.

Well, which recipe did you like best, my dears? Be sure to share your opinion in the comments, it’s important for me to hear it. See you again on the blog!

Marinate cabbage for the winter under iron lids

– salt, granulated sugar – 50 g each

– acetic acid – 50 g

Recipe for winter cabbage under iron lids

– sugar and salt – three tablespoons each

– a couple of aspirin tablets

Marinating cabbage for the winter under iron lids.

– granulated sugar, salt, vinegar – 50 g each

Canning cabbage for the winter under iron lids.

– onions, carrots, sweet peppers – 500 g each

– head of cabbage – 1.45 kg

– vinegar 70% – 45 ml

– sunflower oil – ½ liter

– salt – 4 tablespoons

– granulated sugar – a couple of glasses

– sweet pepper, onion, carrot – kilogram

– vinegar, sugar, vegetable oil – 90 g each

– salt – 2 tablespoons (tablespoons)

– sweet pepper, parsley – 190 g

– black peppercorns – 15 pcs.

– vinegar – 3 tablespoons (teaspoons)

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I really liked the recipe for pickled cucumbers with chili peppers, I’ll take note of it.

By the way, I didn’t think before that hot peppers can also be pickled; I’m used to pickled cucumbers and tomatoes. Moreover, I didn’t know that ripe peppers contain three times more vitamin C than lemons. It was a revelation for me

I'll definitely do it this year. Thanks to the author for the ideas!

Cabbage, marinated under an iron lid

Among thrifty housewives, two types of cabbage preparations for the winter are common. Both methods preserve all the beneficial properties of the vegetable when harvesting.

The first way to prepare cabbage for the winter is pickling. This method got its name due to the fact that during preparation, a marinade is used to salt the ingredients included in the recipe.

The second common method of preparing kaputa is fermentation. In this method, cabbage is fermented by fermenting brine juice.

Recipe for canning cabbage for borscht for the winter

This preparation for the winter very easy to prepare. To prepare it, use the following products:

Ripe fleshy red tomatoes – 3.5 kg;
Late varieties of cabbage – 3 kg;
Sweet fleshy bell pepper – 10 pieces;
Parsley and dill - a bunch (at your discretion);
Rock salt – 2 tablespoons (without slide);
Table vinegar – 40 ml.

Preparation consists of the following steps:

Recipe for winter cabbage marinated in brine

For pickling cabbage For this recipe you will need the following products:

Sour green apples – 1 kg;
Young cabbage – 1 kg;
Juicy carrots – 1 kg;
Drinking water – 125 ml;
Juice of half a lemon;
Coriander and peppercorns - at your discretion.

Marinating is in the next stages:

Recipe for pickled crispy cabbage for the winter

To pickle cabbage according to a similar recipe you need to take the following ingredients:

Young medium cabbage – 1 piece;
Juicy medium-sized carrots - 1 piece;
Garlic cloves – 4 pieces;
Rock salt – 2 tablespoons;
Granulated sugar – 1 tablespoon;
Laurel leaves – 2 pieces;
Drinking water – 1 liter;
Acetic acid – 1 teaspoon.

Way marinating step by step:

Recipe for winter pickled cabbage with aspirin added

To prepare cabbage according to this recipe, you you will need such components:

Juicy young carrots – 8 pieces;
Young cabbage – 4 kg;
Black peppercorns – 20 pieces;
Rock salt – 10 tablespoons;
Granulated sugar - 12 tablespoons;
Aspirin tablets – 12 pieces;
Laurel leaves - optional.

Preparation is in the following stages:

Pickled cabbage for the winter - a simple recipe

In order to prepare pickled cabbage for the winter For such a simple recipe, use the following products:

Young white cabbage - 1 medium size piece;
Table vinegar – 50 ml (9%);
Rock salt and granulated sugar - 50 g of each product;
Drinking water – 1 liter.

Recipe for winter Korean pickled cabbage

For cooking cabbage for the winter in Korean take the following ingredients written in the recipe:

Step by step preparing pickled cabbage according to this recipe:

We clean the cabbage from the top leaves. Cut the vegetable into 2 parts and remove the stalk. Then cut in half again. In general, you should get 8 parts from one head;
Peel the beets and cut into small rings;
Peel the garlic cloves and cut each one into 6 pieces;
Mix all prepared ingredients and place in a prepared jar (volume 3 liters);
Now cook the brine for the preparation. Pour water into a container and place a bay leaf in it. Place on the fire and bring to a boil. Pour granulated sugar, rock salt and peppercorns into boiling water. Bring the brine to a boil again and turn off the heat;
Pour the prepared hot marinade into a jar with vegetables and seal it tightly. This preparation should be stored for the winter in a cool place.

Cabbage marinated for the winter under an iron lid - recipe

In order to pickle cabbage for the winter For this recipe you will need the following ingredients:

White cabbage – 1.5 kg;
Onions – 0.5 kg;
Juicy carrots – 0.5 kg;
Bulgarian sweet pepper – 0.5 kg;
Parsley (root and greens) - 50 g each;
Celery – 50 g;

Every 500 ml jar need to put:

Marinating is in the following stages:

Prepare the jars. To do this, wash them well with detergent or soda solution, rinse in running water and sterilize;
Now prepare the vegetables. Chop the cabbage into thin strips;
Peel the onion and rinse. Chop finely (as you like);
Peel the carrots, wash and grate on a coarse grater;
Wash the pepper, remove the stems and seeds. Cut it into thin strips or small cubes;
Rinse and chop the parsley and celery;
Pour vegetable oil into the bottom of sterile jars. Place the chopped vegetables tightly in layers on top. Cover them with sugar, rock salt, acetic acid and add peppercorns. Cover the jars with lids and let them sit for an hour;
After this time, place all the jars in a container of boiling water for 60 minutes;
To prevent the oil from spilling out, lightly press the ingredients in the jars with a clean spoon. Then screw on the iron lids and turn the jars over. Wait until they have cooled completely and take them to a cool place to store for the winter.

Recipe for winter cabbage “Pepper”

For this recipe for pickling vegetables. you need to take the following products:

Method for marinating such cabbage for the winter:

Peel the cabbage from the top leaves and chop it into thin strips;
Delete onion skins, rinse and cut the onion into half rings;
Peel the carrots and grate on a large grater (can be cut into strips);
Mix all the vegetables in one container, add rock salt, granulated sugar, sunflower oil, and acetic acid (70%) to them. Stir thoroughly and place the container on the stove;
Turn the heat to low and simmer the vegetables for 30 minutes, remembering to stir them periodically;
During this time, prepare the jar for use. Wash them thoroughly and sterilize them;
After 30 minutes, place the prepared vegetables into the prepared jars and screw them with iron lids. When the workpiece has cooled, take it to the basement for winter storage.

Recipe for preparing cauliflower in tomato sauce for the winter

For this recipe you need these ingredients:

Divide the head of cabbage into inflorescences and briefly dip them in salted and acidified water;
Wash the tomatoes, peppers and garlic and grind with a meat grinder or blender into a homogeneous mass;
Pour the mixture into a container and add salt, sugar, and vegetable oil to it. Stir everything well and bring the mixture to a boil;
Then pour in the vinegar and turn off the heat;
Place the prepared vegetables into prepared jars and seal tightly.

Recipes for canning cabbage under an iron lid for the winter and pickled cabbage in brine

Recipes for canning crispy cabbage for borscht for the winter; pickled cabbage in brine; a simple recipe for pickling cabbage with aspirin; Korean cabbage; in tomato sauce.

How to pickle cabbage under iron lids

Preparing the jars and sealing them with iron lids will help extend the shelf life of homemade preparations. For pickling, medium or late ripening cabbage is used.

Glass jars are chosen with a capacity of one, two or three liters. They are sterilized in the oven or microwave for 5-7 minutes. As a result, pathogenic bacteria are destroyed. Another option is to pasteurize the jars. Then the filled containers are immersed in a container of boiling water for 10-20 minutes, taking into account the volume.

Pickled cabbage recipes

For the winter, pickled cabbage can be rolled up under iron lids in combination with other seasonal vegetables. Most recipes involve the use of brine in which vegetables are pickled.

Traditional way

The classic version of pickling cabbage involves the use of marinade. This appetizer is prepared according to a specific recipe:

Cut medium-sized cabbage forks in half, removing damaged and dirty leaves. The stalk is also removed, and the head of cabbage must be thinly sliced.
Place one bay leaf and black pepper (4 pcs.) at the bottom of a glass jar.
To obtain the marinade, place a container of water on the fire, add 50 g of salt and 150 g of sugar. For preservation, you also need to add 2 tbsp. l. vinegar. When the water boils, remove the container from the heat.
Pour the cooled brine over the chopped vegetables. The marinating process takes place over a period of 4 days. There is no need to close the jars with lids, since active fermentation occurs.
At the end of the required period, jars are prepared for sterilization. Its duration is 30 minutes.
The cabbage is transferred to jars, after which they are screwed with iron lids.
The containers are turned over and then covered with a warm blanket.

Recipe with carrots

Another classic option for preparing pickled cabbage involves the use of carrots. The recipe below allows you to roll pickles into a 3 liter jar:

A head of cabbage (2 kg) is removed from damaged leaves and chopped.
Two carrots are grated or chopped in a blender.
The garlic must be peeled to obtain individual cloves.
All components are mixed and placed in a jar. The mixture does not need to be compacted.
Fill the jar with boiling water for 15 minutes.
The water drained from the jar is placed on the stove again, a glass of sugar and a couple of tablespoons of salt are dissolved. The spices chosen are cloves and black pepper (8 pieces each).
The marinade is boiled for 3 minutes, after which you need to add 40 g of vegetable oil and 30 g of vinegar.
Fill the container with hot brine and then roll it up.

Recipe with apples

Another way to get delicious pickled cabbage for the winter is to use apples of any sour variety. The cooking procedure can be divided into several stages:

A head of cabbage weighing 2.5 kg is chopped into small strips.
Apples (10 pcs.) need to be cut into several parts, removing the seeds.
The ingredients are mixed, and a glass of sugar, 50 g of salt, some dill seeds, black and allspice are added.
Cover the mixture with a plate and leave for 2 hours.
Place a pot of water on the stove to boil. Per liter of liquid take 0.2 kg of granulated sugar and 40 ml of vinegar.
Marinade is poured into jars to a quarter of their volume, then the prepared mixture is placed in them.
The jars are then placed in a bowl of hot water to pasteurize. Liter jars keep for half an hour, with a larger volume of containers this period of time increases.
Sterilized jars are covered with lids and put away for the winter.

Sweet pepper recipe

Sweet peppers are a component of most homemade preparations. When added, the snack acquires a sweetish taste.

The procedure for preparing pickled vegetables in this case is as follows:

The cabbage head is finely cut into strips.
Bell peppers (6 pcs.) need to be peeled and cut into half rings.
Chopped vegetables are mixed in a common container.
Then you need to chop a bunch of fresh parsley.
The marinade for the snack is prepared by boiling 0.5 liters of water, in which 200 g of granulated sugar and 120 g of salt are dissolved. Then you need to add 100 ml of vinegar and 60 ml of vegetable oil to the brine.
The resulting marinade is poured over the vegetable mixture and left for 2 hours.
After this period of time, the jars are sterilized and vegetables are placed in them.

Recipe without sterilization

You can get pickled cabbage for the winter without heat treating the jars. At this method The preparation of pickles takes place in several stages:

The cabbage head is finely chopped into strips.
Grate 0.5 kg of carrots.
Sweet pepper (0.4 kg) should be peeled and cut into half rings.
Two onions are also chopped into half rings.
The prepared components are laid out in jars.
Place a saucepan with 2 liters of water on the fire.
After boiling, pour water over the vegetables, which are left for 15 minutes.
Then the water is poured into the pan and brought to a boil again. Pour hot brine over the vegetable mixture again, leave for 10 minutes and drain the liquid.
At the third boiling of water, you need to add 3 tsp. granulated sugar and 2 tsp. salt. Additionally, allspice (5 pcs.) and bay leaf (2 pcs.) are used.
Now the vegetables are covered with metal lids, turned over and placed under a warm blanket. The cooled jars are transferred to a permanent storage location.

Marinating cabbage in pieces

It is not necessary to finely chop cabbage to get delicious homemade preparations. The head of cabbage can be cut into several large pieces, which will save time on cooking.

With this approach, you can marinate cabbage in the following way:

Several heads of cabbage with a total weight of 2 kg are cut randomly to form large pieces. The thickness of the pieces is about 5 cm.
Garlic (5 cloves) must be passed through a press.
To obtain the marinade, use 2 tbsp per two liters of water. l. salt and granulated sugar. At the boiling stage, add 100 ml of vinegar. For spices, take bay leaf (1 pc.), peppercorns (6 pcs.), dill seeds (1 tsp.).
Cabbage and garlic are placed in containers, after which they are filled with hot marinade.
The jars are sterilized for 40 minutes and then closed with lids.

Recipe with beets

When using beets, the preparations become sweeter in taste. You can prepare pickled vegetables as follows:

First, cut the cabbage into strips (1 head), which is placed in a deep container in one layer.
Then you need to cut the beets into thin bars and place them on top of the cabbage.
Grate carrots, which are also placed in a container.
Peel two garlic heads, finely chop the cloves and add to the existing vegetables.
On top you need to pour 750 g of granulated sugar and 50 g of salt.
The container with vegetables is left for 2.5 hours.
To make the brine, you need to boil a liter of water, dissolve 3 tbsp in it. l. sugar, 2 tbsp. l. salt, 4 tbsp. l. vinegar and 120 ml vegetable oil. Be sure to add some spices to the liquid to taste.
The marinade is boiled for 15 minutes, stirring it constantly.
Then they are poured with a vegetable mixture for a day.
After the specified time, the vegetables are laid out in sterilized jars, which are screwed with iron lids.

Spicy snack

Fans of spicy food will love this appetizer, which contains horseradish and hot pepper. The recipe for spicy cabbage for the winter includes the following steps:

First, cabbage is chopped randomly, which will require 2 kg.
Garlic (1 head) and horseradish (2 roots) are grated on a fine grater after peeling.
Hot peppers are cut into rings. You can leave the seeds in the pepper, then the snack will become even spicier.
The components are mixed and placed in jars.
Then they move on to peeling the beets, which are cut into strips.
To obtain marinade, 1/4 cup of salt and sugar are required per liter of water.
After the liquid boils, you need to add beets, bay leaves, and 5 pieces of allspice. The mixture must be cooked for 5 minutes over low heat.
Hot brine should be carefully poured into jars with cabbage and covered with iron lids.
Half an hour is allotted for pasteurization of the preparations, then a tablespoon of vinegar is added to each jar and the lids are screwed on.

Recipe with tomatoes and peppers

To prepare pickled cabbage according to this recipe, you will need tomatoes, peppers and celery. The process of obtaining homemade preparations includes a number of stages:

Thinly slice two cabbage pieces into strips.
Four onions and six bell peppers need to be cut into half rings. First you need to remove the seeds from the peppers.
Tomatoes are cut into rings.
Carrots (3 pcs.) are grated.
All chopped vegetables are combined in one container and left for half an hour. At the same time, 100 g of sugar and 60 g of salt are added to the mixture.
Then it is laid out in sterilized jars and filled with the released juice.
Glass containers are covered with lids and sent for storage.

Recipe with green tomatoes

You can roll up cabbage with tomatoes that have not yet ripened. The recipe for winter cabbage with green tomatoes is as follows:

The cabbage head is divided into several large parts.
The resulting vegetables are placed in a basin and sprinkled with salt. Oppression is placed on top for 30 minutes. After the specified time, the cabbage must be mashed with your hands and pressed again for 20 minutes.
Grate two carrots and two beets on a coarse grater.
Dill and parsley need to be finely chopped.
Vegetables and herbs are added to the cabbage, mixed and again placed under weight for one hour.
During this time, cut green tomatoes (1 kg) into slices.
Place tomatoes, chopped garlic (1 head) and other vegetables into the jar.
For the marinade, boil water and add rock salt (2 tablespoons per liter).

The brine left over from the cabbage is poured into a jar, which is then filled with hot marinade.
You need to add 45 g of vinegar to each jar.
The blanks are screwed with iron lids. Vegetables are pickled for a week, after which they are completely ready for use.

Vegetable mix

You can get assorted vegetables for the winter by combining a variety of vegetables: cabbage, zucchini, beets, green beans.

According to this recipe, the preparation procedure is divided into the following stages:

Half a head of cabbage without the stalk should be finely chopped.
A small zucchini is peeled and seeds removed. If you are using a fresh vegetable, you can immediately start cutting it. The zucchini needs to be cut into bars.
Two bell peppers are seeded and cut into half rings.
Two heads of onion need to be peeled and chopped into half rings.
Beets (3 pcs.) and carrots (2 pcs.) are cut into strips.
Garlic cloves (4 pieces) must be passed through a press.
Prepared vegetables are placed in layers in glass jars. If desired, you can use green beans (8 pcs.).
To make the marinade, place a container of water on the fire, add a tablespoon of sugar and half a tablespoon of salt. Pour a teaspoon of vinegar into the finished marinade.
Containers with vegetables are filled with hot brine, which are sterilized for half an hour in a pan of boiling water.
After sterilization, the jars are closed with iron lids, turned over and wrapped in a warm blanket.

Conclusion

Cabbage is one of the main components of homemade preparations. It is marinated with carrots, apples, peppers, and tomatoes. In order for jars of pickled vegetables to last all winter, they are first subjected to heat treatment. The vegetable mixture is placed in the prepared containers, which is filled with marinade. Seal the jars with iron lids.

Pickled cabbage for the winter under iron lids

Pickled cabbage for the winter under iron lids: selection best recipes preparations.

Canning cabbage for the winter in jars. Photo recipes

Not everyone knows that cabbage contains more vitamin C than fruit. Therefore, nutritionists recommend including it in your diet. But in winter, not everyone has the opportunity to prepare dishes from fresh cabbage. In this case, the vegetable can be preserved.

Salted cabbage can be added to pies, salads, and borscht. It can also serve as an appetizer for various side dishes. It should be noted that canned cabbage can be stored for a very long time, while retaining its beneficial properties.

Every housewife should make sure that in winter the family has a crispy, tasty and healthy snack. There are many recipes for preparing preparations from white, red, Peking, cauliflower and other types of cabbage.

We will look at several canning options. If you have not previously prepared this vegetable for the winter, then be sure to do so while you can purchase fresh heads of cabbage.

Canning cabbage for the winter in jars with iron lids

Let's prepare cabbage salad with carrots for the winter. We will roll up the jars with iron lids. The recipe is very simple, so any housewife can easily make winter preparations.

1 kg of fresh cabbage.
5-7 medium sized carrots.
5 cloves of garlic.
125 ml water.
125 ml sunflower oil.
125 g granulated sugar.
1 tbsp table salt.
10 tbsp 9% vinegar.

It is recommended to use round white cabbage as it is juicier. Peel the vegetable from green leaves and chop it with a thin salt shaker. To do this, you can use a special cabbage knife. Transfer to a separate bowl.

If you want to make a really tasty cabbage preparation, then you can’t do without carrots. It improves the beneficial properties of the snack. Vegetables need to be peeled and washed cold water, then grate on a coarse grater.

Peel the garlic and grate it on a fine grater. You can use more garlic. Consider your taste preferences.

Place the prepared ingredients in a bowl and mash well with your hands so that the cabbage releases its juice.

While the vegetables are steeping, you need to start preparing the brine. Pour 0.5 cups of filtered water, salt, sugar and butter into an enamel pan. Mix all ingredients. Place the pan on the stove and turn on the maximum setting so that the liquid boils faster. In this case, the brine must be constantly stirred so that the sugar and salt are completely dissolved.

Remove the pan from the stove and add table vinegar to the solution and stir.

Pour the prepared brine over the cabbage salad. Mix the ingredients thoroughly and leave to steep for at least 2 hours.

During this time, the vegetables will marinate well and release juice. After this, put the cabbage into jars, which must first be sterilized in any convenient way.

Cover the jars with iron lids and roll up with a special device.

Place the workpiece in a cool place. If you wish, you can try cabbage after about one week. There is nothing complicated in preparation, so you will definitely be able to make such a winter preparation.

Canning kohlrabi cauliflower for the winter at home

Kohlrabi is a vegetable that looks like a radish but tastes like a regular radish. white cabbage. Using this recipe, you can prepare a complete salad, rich in essential microelements and vitamins. The snack is low in calories, so it can be consumed in unlimited quantities.

300 g kohlrabi.
Half a medium carrot.
1-3 cloves of garlic.
1-2 g chili pepper.
1 tsp oregano.
1 tbsp white wine vinegar.
1 tsp salt.
1 tsp sugar.

In order not to waste time searching for the necessary products during cooking, it is recommended to prepare all the ingredients immediately. You can use other spices in the recipe, but the taste may vary greatly. If you have the desire and time, then experiment, maybe you’ll come up with something new way preparing a delicious snack.

Kohlrabi has no leaves, but the thick skin must be peeled off before cooking. To do this, the vegetable must be divided into two parts, and then remove the top layer. First you need to wash the cabbage and cut off the stem. Cut the vegetable pulp into medium-sized cubes, as shown in the image below.

Wash the young carrots, remove the top layer with a vegetable peeler and cut into cubes, just like cabbage. Add to bowl with kohlrabi.

Peel the garlic and chop it into small pieces or slices, as you prefer. Add to bowl with remaining ingredients.

Now you need to add oregano. Mix everything with a wooden spoon or your hands.

Sterilize the jar. To do this, you need to preheat the oven to 100 degrees and place the container in it for 10 minutes. When it cools down, fill it with chopped vegetables. Add a pepper pod on top.

Sprinkle granulated sugar and rock salt on top. It should be noted that iodized salt does not need to be used as it is not suitable for preserving food.

At the final stage of cooking, you need to pour white wine vinegar over the cabbage.

Boil a small amount of water and add it to the jar so that the liquid completely covers all the ingredients. After this, you need to preheat the oven to 100 degrees and sterilize the workpiece for 30 minutes.

Remove the canned cabbage from the oven and roll up the lids. It is recommended to cover the jars with a blanket and leave them in a dark place so that the snack cools completely. If you store cabbage in a cellar or pantry, it will not spoil within six months.

Early cabbage. Preserving in jars

Each housewife has her own recipes and secrets for preparing dishes and winter preparations. But this method of canning is not so popular, so it is not known to everyone. Try this option.

1 medium-sized head of young cabbage.
1 liter of boiled water.
2 tbsp granulated sugar.
2 tbsp table salt.
2 tbsp 70% vinegar essence.
½ cup vegetable oil.
6 peppercorns.
2 bay leaves.
3 tbsp mustard seeds.
5 cloves of garlic.

Remove the top leaves from the cabbage. The head of cabbage needs to be cut into six slices and the stalk cut out. Then cut the vegetable into large pieces and place in a separate bowl.

To prepare the brine, you need to bring water to a boil, then add the required amount of vegetable oil, sugar and rock salt. The solution must be thoroughly mixed until all the crystals dissolve

When the water has cooled completely, you need to add the essence of vinegar and spices to it. It should be noted that the essence is several times stronger than ordinary vinegar, so try not to exceed the recommended amount.

Peel the garlic cloves, finely chop and add to the rest of the products. Pour the prepared brine on top.

The vegetable mass must be thoroughly stirred and a lid or flat board placed on it, and a weight on top. Keep under pressure for 2-3 days at room temperature.

And if you want to roll early cabbage into jars for the winter, you can use another method. To prepare a 700g jar we will need:

200 g young cabbage.
1 medium carrot.
2 bay leaves.
4 peppercorns.
2 cloves.
1 tbsp salt.
1 tbsp sugar.

You need to remove the dried and green leaves from the cabbage, after which you need to finely chop it. Grate the peeled carrots on a coarse or medium grater.

The vegetables need to be stirred and mashed by hand so that the cabbage releases its juice. Pack the ingredients well into a sterilized glass jar. Pour boiling water over the salad and leave for about 15-20 minutes. Then the liquid must be poured into the pan. Place the container of water on the stove, wait until it boils, and pour in the snack again.

After 10-15 minutes, the water must be poured into a bowl or pan and brought to a boil. Then you need to add the necessary spices, table vinegar, granulated sugar and table salt. Wait for the brine to boil, fill the jar with cabbage with it and roll up the lids.

The workpiece must be wrapped upside down in a warm towel and removed until it cools completely. It is recommended to store the workpiece in a cellar or refrigerator.

Canning cabbage for the winter in jars

Canning cabbage for the winter in jars. Photo recipes Not everyone knows that cabbage contains more vitamin C than fruits. Therefore, nutritionists recommend including it in your diet. But in