Tsar's cabbage for the winter is a rare recipe. Cabbage for the winter, marinated in jars - recipes

Among thrifty hostesses, two types of cabbage harvesting for the winter are common. Both that and other way keeps at harvesting all useful properties of a vegetable.

The first method of harvesting cabbage for the winter is pickling. The name of this method was due to the fact that in the preparation of used marinade, which salted ingredients that make up the recipe.

The second most common method of harvesting kaput is pickling. In this way, cabbage is leavened by means of fermentation of brine-juice.

Recipe for canning cabbage for winter borscht

This preparation for the winter preparing very easily. To make it, use the following products:

1. Ripe fleshy red tomatoes - 3.5 kg;
2. Cabbage of late varieties - 3 kg;
3. Bulgarian sweet pepper meaty - 10 pieces;
4. Parsley and dill - a bunch (at your discretion);
5. Salt rock - 2 tablespoons (without slides);
6. Table vinegar - 40 ml.

The preparation consists in the following steps.:

Recipe for the winter pickled cabbage in brine

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

1. Green sour apples - 1 kg;
2. Young cabbage - 1 kg;
3. Juicy carrots - 1 kg;
4. Drinking water - 125 ml;
5. The juice of half a lemon;
6. Coriander and peppercorns - at your discretion.

Marinating is in the following stages:

The recipe for pickled crispy cabbage for the winter

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

1. Young average cabbage - 1 piece;
2. Juicy medium-sized carrots - 1 piece;
3. Garlic teeth - 4;
4. Salt stone - 2 tablespoons;
5. Granulated sugar - 1 tablespoon;
6. Laurel leaves - 2 pieces;
7. Drinking water - 1 liter;
8. Acetic acid - 1 tsp.

The way marinating step by step:

Recipe for winter pickled cabbage with aspirin

For cooking cabbage for this recipe you will need such components:

1. Juicy young carrots - 8 pieces;
2. Young cabbage - 4 kg;
3. Black peppercorns - 20 pieces;
4. Salt stone - 10 tablespoons;
5. Sand sugar - 12 tablespoons;
6. Aspirin tablets - 12 pieces;
7. Laurel leaves - at will.

Cooking is   in such stages:

Marinated cabbage for the winter - a simple recipe

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

1. Young white cabbage - 1 medium size;
2. Table vinegar - 50 ml (9%);
3. Salt rock and sugar sand - 50 g of each product;
4. Drinking water - 1 liter.

Step by Step Cooking:

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 cooking pickled cabbage   according to this recipe:

• We clear the cabbage from the top leaves. Cut the vegetable into 2 pieces and remove the stalk. Then again cut it in half. In general, you should have 8 parts from one head;
• Peel the beets and cut them into small rings;
• We clean the garlic teeth from the husk and cut each into 6 pieces;
• Mix all prepared ingredients and put in a prepared jar (volume 3 liters);
• Now cook the brine for harvesting. Pour water into a container and place a bay leaf in it. Put on the fire and bring to a boil. In the boiled water we pour sugar, rock salt and peppercorns. Re-boil the brine and turn off the heat;
• Ready hot marinade pour into a jar of vegetables and seal it tightly. To store such a billet for the winter you need in a cool place.

Cabbage, marinated for the winter under the cover of iron - a recipe

In order to pickle cabbage for wintersu in this recipe you will need the following components:

1. Cabbage - 1.5 kg;
2. Onion - 0.5 kg;
3. Juicy carrots - 0.5 kg;
4. Bulgarian sweet pepper - 0.5 kg;
5. Parsley (root and greens) - 50 g each;
6. Celery - 50 g;

In each 500 ml jar   need to put:

Marinating is   in the following stages:

• Prepare the cans. To do this, rinse them well with a detergent or soda solution, rinse in running water and sterilize;
• Now prepare the vegetables. Cabbage chop thin straws;
• Peel the onions and rinse. Cut small (as you like more);
• Peel carrots, wash and grate a large grater;
• Pepper wash, remove the stems and seeds. Cut it into thin straws or small cubes;
• Rinse and chop the parsley and celery;
• At the bottom of the sterile jars pour the oil of vegetable origin. From above densely lay the cut vegetables in layers. Pour them with sugar, rock salt, acetic acid and add peppercorns. Cover the jars with lids and let them infuse for an hour;
• After this time, put all the jars in a container of boiling water for 60 minutes;
• To prevent the oil from spilling out, press lightly the ingredients in the jars with a clean spoon. After spin the iron lids and turn over the jars. Wait until they are completely cool and take them to a cool storage room for the winter.

Recipe for cabbage for the winter "Pepper"

For this recipe for marinating vegetables you need to take   The following products:

The way of marinating such cabbage   for winter:

• Clean the cabbage from the top leaves and chop it into thin strips;
• Remove onion peel, rinse and chop the onion into half rings;
• Peel carrots and grate a large size (can be cut into strips);
• All vegetables mix in one container, add to them rock salt, sugar, sunflower oil, acid (70%) acetic acid. Stir thoroughly and send the container to the stove;
• Turn the heat to low and simmer the vegetables for 30 minutes, not forgetting to stir them periodically;
• During this time, prepare to use jars. Wash and sterilize them well;
• After 30 minutes, place the prepared vegetables in the prepared jars and twist them with iron lids. When the billet is cool, take it out for storage in the basement for the winter.

Recipe for preparing cauliflower in tomato fill for the winter

For this recipe you need these ingredients:

Cooking:

• The head of the cabbage divided into florets and briefly dip them in salted and acidified water;
• Tomatoes, pepper and garlic wash and chop with a meat grinder or blender into a homogeneous mass;
• Pour the mass into the container and add salt, sugar, vegetable oil to it. Stir well and bring the mass to a boil;
• Then pour in the vinegar and turn off the heat;
• Spread the prepared vegetables into the prepared jars and seal them tightly.

The undisputed leader of our blanks is cabbage. Pickled cabbage, to which I have special requirements: it must be crispy, with a sufficient number of carrots and not sharp (well, if only quite a bit). I also like to add Bulgarian pepper to cabbage, but my husband does not like this at all. Well, since I'm still more omnivorous, I focus more on the taste of my husband and make pickled cabbage for the winter according to the recipe, which I am about to write about. It is classic, nothing superfluous - only cabbage and carrots. For myself, just sometimes I add pepper to one or two cans. Try it.

Ingredients:

• cabbage - 4-5 forks, an average of 2-3 kg each,
• carrot (large) - 8-10 pcs.,
• seasoning "Mix of peppers" (peas) - a few pieces,
• carnation (buds) - a few,
• 1-2 pieces of bay leaf on the can

• water - 1 liter,
• salt - 2-3 tablespoons,
• sugar - 1-2 tablespoons,
• acetic essence (70%) - 4-5 tablespoons

Method of cooking marinated cabbage for the winter

Three years ago, when she first began to pickle cabbage, the most painful process was shredded cabbage. God, as I recall the kitchen table piled with cabbage and these huge, terribly sharp kitchen knives, with which I cut almost all my fingers. Horror. But now I do it easier and safer - I use a grater-shredder. I take my biggest enameled pan, cut each head into smaller pieces and rub the cabbage on this grater into the pan immediately.

When the cabbage is finally done, I take the carrot. The menu is grated and coarsely rub the carrot in the same place - in the pan.
  Having dealt with the carrot too, I add vegetables with salt and mix everything well, trying not to knead too much.

I leave the vegetables alone for a couple of hours, and in order not to waste time, I sterilize the jars. I prefer to do this for a couple: I put the pot on the stove, I pour water into it and put the grid-divider (I have no special nozzle for the pot, you know, there is such a dredging for banks). I put the soda-washed cans on the net, neck down, and sterilize them for 30 minutes under steam. Under the cabbage I take 2-3-liter. Together with the banks sterilized and covers.

In the prepared jars (carefully, they are hot) I throw several peas and 2-3 cloves, bay leaves. Tightly fill the jars with cabbage from the saucepan, and in the remaining juice I add all the ingredients for the marinade and boiled water (boiling in a kettle and immediately pour it into the brine). I bring the marinade to a boil, taste it, whether it is enough, and carefully, with a ladle and on the edge of the jar I pour the cabbage over it. Finished cans roll covers, turn over and wrapped with a blanket. So they stand with me for a couple of days, then I hide it in the storage room - we have the first floor and it is pretty cool there in the winter. Worth fine until mid-summer.

Pickled cabbage for winter - this is a crispy, spicy snack, which almost everyone likes to help themselves. According to approximate estimates, 1 kg of this dish contains approximately 361 kcal. More beautiful additions than this pickled vegetable to boiled potatoes, to fried fish and other main dishes, do not pick up! And, which is very convenient, there is no need to harvest it in large quantities for the entire cold period. Cabbage is available throughout the year; and you can make the workpiece in 1-2 days. The number of cabbage pickling recipes is endless. And during the winter you can try out some of them!

Recipe number 1

To marinate cabbage for future use, which can later be used as a snack, side dish, or included in a tasty vinaigrette or cabbage soup, you will need the following products and spices: white forks weighing 2 kg, 2 carrots, 2 tbsp. salt, 1 cup sugar, 5 cloves of garlic, 7 cloves, 7 black peas, 1 tbsp. vegetable oil, 1.5 tsp Acetic essence of 70%. As can be seen from the list of proposed ingredients, it turns out extremely light and spicy.

The forks are cleaned, sluggish, dried and dirty leaves are removed from it, and it is cut into square cubes or shred. The carrot is cleaned, rubbed or crushed in a food processor or blender. Chopped vegetables are mixed, not rubbing them together. Garlic without husk is cut in two. For preparation, one can of 3 liters and one liter is taken for the specified weight of products. The glass container is sterilized, and garlic is placed first in the bottom of the container, and already on it are prepared vegetables, without tamping heavily, as there will still be a fill. If supposed spicy pickled cabbage for winterthen a pod of bitter pepper is put with the garlic.

Sufficiently hot water is poured into the filled containers, measuring at the same time how much liquid is spent on the preparation of the pouring, plus a little more with an error of evaporation. Banks with water are left for 15-20 minutes, and you can prepare the marinade fill. To do this, pour the required volume of water, which also adds salt, granulated sugar, peas, peppers, cloves, and the solution is brought to a boil over high heat. After boiling, the power of the fire diminishes, and the pot is boiled for 1-2 minutes. In the meantime, the water from the cans of vegetables is drained into the sink.

Ware with pouring removed from the stove, it is added to the vegetable oil and vinegar essence. After stirring, the mixture is poured into the jars to the top, and delicious pickled cabbage for the winter rolls up, put on the bottom half up and left for a day to check whether the roll-in does not leak. You can enjoy the preparation after 7 days, but it is better to withstand it until cold. Before use, it would be good to “cabbage” the cabbage with “fragrant unrefined oil” and flavor it with onion rings.

Recipe number 2

The second method is perfect for harvesting pieces of cabbage, and is appreciated by the hostesses who tested it, for its versatility and accessibility. It will take for this: forks for 2 kg, 1 large carrot, 3 cloves of garlic. For the marinade on 1 liter of water is taken: 2 tbsp. Vinegar 6%, 200 g of oil, 2 tbsp. salt, 100 g of sugar. Individually, a bay leaf (5 pieces per liter of potting) and spices to taste are laid in the recipe.

Washed forks cut into large chunks. In this form, cabbage is more convenient to add to salads in the future, and it will be pleasant to crunch in your mouth and not fall apart. But, in principle, the head is allowed to grind in any way. Carrots must be cut with small chips. Garlic skip through the garlic press. Ingredients are mixed and more closely fit into prepared jars.

The water is boiled and sugar and salt are dissolved in it, table vinegar and sunflower oil are added. Marinade is boiling again, and they are filled with pre-filled jars. In tara in advance, you can put a clove, bay leaf, hot pepper. Marinated cabbage in winter   Must infuse and cool at room temperature. Well, then it is removed in storage in the refrigerator.

Recipe number 3

The following method suggests preparing cabbage in sweet marinade. It will especially appeal to those who respect the original dishes. After all, cabbage is exactly that vegetable that is ideally combined with a sweet additive. Prepare a crispy sweet snack from the following ingredients: a pound of white forks, 2 carrots, 100 g of table vinegar, 200 ml of sunflower oil, 500 ml of water, 1 tbsp. salt, 3 tbsp. sugar (or a little more).

A small forks freed from the flaccid leaves and small shred. Carrots, on the contrary, are rubbed coarsely. Vegetables are mixed. At their discretion, they include onion rings or garlic. But in an unusual pouring, these components will not fit into a sweet delicacy, but can only spoil it. But this is a matter of taste! The components are sprinkled with salt, and mixed again. For a time, a pressure was put on them from above, so that the cabbage juice would stand out and dissolve the spice grains.

A marinade is prepared from water, sugar, salt, vinegar and oil, which boils and after being seasoned with black peas, pepper and lavrushka. This cabbage is filled with jars and filled with very hot marinade. Banks loosely cover with nylon covers and left to cool. Only then you can close tightly and put in a cool room for safety.

From the sweet snack prepared according to the method described above, prepare an unusual salad. To do this, boiled eggs and boiled and grated. Ham chopped finely and slightly fried. They make croutons from rye bread; the bread is fried until golden brown in a mixture of butter and sunflower oil, slightly salted. Then in the same bowl mix the ham, sweet pickled cabbage and mayonnaise, sprinkle with rye crackers, chopped fresh herbs, and serve.

Cauliflower Marinating

The taste of cooked cauliflower blossoms resembles the flavor of tender pickled mushrooms. It is harvested, as well as the usual white, in banks, which allows you to keep it in an original way throughout the winter. So, from the components for the method " Cauliflower marinated for winter"You will need: 1 head of cauliflower, 1 lettuce pepper, 5-8 pieces of black and allspice peppers, 1-2 lavrushki, 2 cloves, a couple of sprigs of dried dill, 1 bitter pod, 2 cloves of garlic, 1 tbsp. sugar, 2 tsp salt, 2 tsp vinegar 9%.

The first to prepare the container for the preparation of "": glass jars are thoroughly washed, boiled over and boiling water and they are given the opportunity to dry. Then dry dill, peppercorns and Lavrushka are placed in dry containers. Garlic cloves are peeled and cut in half. The bitter pod is also washed out, dried out and sent to banks in such quantity, depending on the desired sharpness of the final result. The head of cauliflower is chosen fresh, beautiful, without damage and damage; in the presence of dark spots they are cut. Before pickling, cabbage washes, drains from excess moisture, and the inflorescences are cut from the main stem. Salad pepper is cut into half rings. And the named vegetables fill the cans in layers.

Then the container is filled with boiling water and left for 10 minutes to warm the vegetables. After the liquid is poured into the pan, boil and again poured into the tank, where it is left for a quarter of an hour. Water is drained from the cans again, and 2 tsp is added to them left without water. vinegar. Now you can cook the marinade. For him to 1 liter of water drained will need 1 tbsp. sugar and 2 tsp. (20g) of salt. Spices are poured into boiled water, dissolved, and jars of cauliflower are filled with hot pouring. The next step in the process is “ Marinated cauliflower for the winter»There is a capping of the container and the subsequent wrapping with a blanket for slow cooling (which prevents the possibility of blasting of the cans). Stored in a dark, cool enough place. And if during the storage period, the lids on the cans are still pulled in, then they should be put in the fridge or uncorked, drained marinade, boiled and poured back by rolling the container with sterilized lids.

Broccoli marinating

List Marinated cabbage for the winter. Recipes"Will not be complete if you do not add to it the method of preparation in the spicy pouring broccoli. Using the proposed recipe, you get an interesting, sharp and unusual snack, perfectly suitable for everyday meals, and for the holiday table. preferably in combination with other vegetables, so its taste is revealed from the best side. Ingredients for the dish are: 400 g of broccoli, 1 small cauliflower forks, 1 large carrot, a bunch of dill greens, 5 cloves of garlic, 1.5 liters of filtered water, 4 tbsp. salt, 8 tbsp. sugar, 1 cup of 9% vinegar, 1 cup of sunflower oil, 15 black peppercorns, 4 bay leaves.

1.5 liters of water is metered into a volume pan, which is boiled, salt, granulated sugar is dissolved in it and bay leaf, polka-pepper are added, vinegar and oil are poured. The resulting solution is brought to a boil, boiled for 5-8 minutes under the lid, stirring so that it becomes saturated. In the meantime, it is boiled, carrots are cleaned and cut into circles. Broccoli disassembled inflorescences; if it is frozen, then it must be defrosted beforehand and washed under cold water. Cauliflower is treated similarly. Garlic is peeled from the husk and pressed through the press. All the vegetables are washed again. Dill greens first rinse in the cold, and then sprinkle with hot water, dry with a paper towel and chop finely.

Vegetable ingredients are mixed and placed in a large displacement dish. All this is poured literally boiling marinade and left to sate and reach readiness for 36 hours in a dry dark place. “Serving” broccoli before serving comes from the marinade and an hour for 2 is placed in the refrigerator. It is good for a variety of side dishes, complemented by herbs and soy sauce. This blank can be turned into recipe for pickled cabbage for the winterpreserved by canning. To do this, the vegetable mixture is placed in sterilized jars with marinade and rolled.

Winter pickled cabbage salad

Bright, juicy, soft and at the same time gentle salad is simple in cooking, and a remarkably long period is stored. From the ingredients for the dish you need to take: 5 kg of cabbage, 1 kg of onion and carrots, 100 g of granulated sugar, 50 g of salt, 500 ml of 9% vinegar and sunflower oil. Some prefer to include more and fleshy Bulgarian sweet pepper, as in others; but you can do without it.

So, the cabbage is finely shred. So do carrots. At will, the number of orange root crops is doubled, resulting in more carrot salad than cabbage. Whom like more. Bulbs cut into half rings; By the way, the dish will look colorful if you take for it purple or red onions. Vegetable ingredients are combined, and seasoned with granulated sugar and salt. The mixture is stirred. In order for the cabbage to soak up the marinade, you need to “make” it to put the juice. Therefore, it should be slightly squeezed hands.

Mixed vegetable ingredients are poured with oil, vinegar, mixed, and the salad is stirred just once in a while by hand, while pressing it. Then the dish is cleaned for a day in a dark, not too cold place, and then decomposed into sterilized jars and covered with nylon covers. To keep the salad nicely in a rather cold place for a long time. But pickle cabbage for the winter   The proposed method is possible at any time of the year. You can improve the taste with greens, garlic, laurel and allspice; and for a change of color add beet juice. Seasoning curry will give the dish a pleasant golden hue.

Cabbage in Korean marinade, with beetroot is also widely popular ... The marinades themselves can be sharp, sour, sweet, etc. No less often close pepper pickled cabbage for winter. All these recipes are tested by time and satisfied eaters!

Pickled cabbage for winter always diverges "with a bang," because who does not like a spicy and crispy snack? This is a great accompaniment for mashed potatoes, cereals, meat and fish dishes. And, of course, it is impossible not to mention the use of this product containing a large amount of fiber. That is why be sure to prepare a couple of jars for the recipes that we have provided.

Recipes for Pickled Cabbage for Winter

A very modest set of ingredients is enough for you to prepare a wonderful snack. To make it, cut 2-3 kg of white cabbage into squares, a couple of carrots into half rings. To taste, take garlic and red hot peppers, skip them through the garlic press.

Place the vegetables in a jar, alternating with bay leaves. For brine preparation, take 2 large spoons of salt and half a cup of granulated sugar in 1 liter of hot water, dissolve these components, and then add 2 tablespoons of vegetable oil and vinegar. Pour the brine into the jar, cover with a lid and hold it at room temperature for a couple of hours, then put it in the fridge. In a day you can taste the classic pickled cabbage for the winter in banks.

Crispy spicy-flavored vegetable appetizers will always be in fashion: adults prefer them for ice-cold vodka, and children - for delicate mashed potatoes. Especially popular cabbage pickles. Meanwhile, any cabbage in the bins can be prepared for the winter in cans: white and red, early and cauliflower, Brussels and Beijing. There would be time, desire, mood, and other necessary ingredients. Marinated or sauerkraut for the winter in banks is an extremely profitable harvest, and in support of this there are many facts:

• homemade snack costing much less than cabbage in the marinade;
• knowing the right recipes, you can pickle or pickle cabbage in a matter of hours;
• the finished dish is paradoxically low-calorie (only 48 kcal per 100 g) and at the same time very useful. As part of a lot of vitamin C and B9, zinc, manganese, copper, aluminum, etc .;

Pickled cabbage and canned in brine, unlike always the same barrel-shaped billet, can have hundreds of different flavors depending on the proportions chosen and additional ingredients.

When starting the canning process, it is important to know for sure what it is worth combining cabbage with, and which is better not to touch. In fact, it is compatible with many vegetables and friendly with some fruits and berries. For pickling and pickling often use carrots, beets, bell peppers, onions, garlic, mushrooms, hot peppers, greens, apples and even cranberries. All selected components are mixed or laid in jars in layers. For more information, look for step-by-step recipes with photos and videos!

Early cabbage for the winter in the banks - a recipe with photos

Well, when successful culinary recipes are transmitted through generations. After all, so and important family secrets are not lost, and the base is maintained, on which it is easy to experiment, adding something new and unusual to the long-tried. We suggest you fill out the blank page of your cookbook with one of these experiments. Early cabbage for the winter in banks according to the recipe with a photo will surprise you with its simplicity of preparation, and an unusual look, and a bright taste and aromatic combination.

Ingredients for harvesting early cabbage in cans for the winter

• young green cabbage - 1 head
• boiled cool water - 1 l
• salt - 2 tbsp.
• sugar (can be brown) - 2 tbsp.
• essence of vinegar 70% - 2 tbsp.
• vegetable oil - 0.5 tbsp.
• lavrushka- 2 pcs.
• peppercorns - 6 pcs.
• garlic - 5 cloves
• mustard seeds - 3 tbsp.

Step-by-step instructions on the recipe with a photo of early cabbage for winter in cans

Salad cabbage sauteed in brine for the winter in banks

Our ancestors leavened cabbage for the winter only after the first frost. Stuck up by the night frost, it lost its specific bitterness and its taste became delicate. Today, lettuce cabbage is boiled in jars in brine at any convenient time, without paying attention to weather conditions and calendar dates. But some traditions still continue to be observed. In order for salad cabbage, fermented for the winter in jars in brine, to be crisp even after several months of storage, you need to add a little horseradish root or oak bark to the recipe. In these components there are tannins, which do not allow vegetables to soften and lose their shape.

Ingredients for the preparation of pickled in brine salad cabbage in jars

• cabbage - 2.5 kg
• onions - 2 pcs.
• carrots - 2 pcs.
• garlic - 1 pc.
• granulated sugar - 4 tbsp.
• coarse salt - 2 tbsp.
• purified water - 1 l
• apple cider vinegar - 90 ml
• vegetable oil - 160 ml

Step by step instructions on the recipe for sauerkraut salad for the winter in the banks

1. Chop the white cabbage carefully, add salt and lightly knead the mass with your hands.
2. Chop the carrots on a coarse grater, cut the onions into quarter-rings.
3. Mix vegetables in one bowl, add to them finely chopped garlic.
4. Boil filtered water with salt and sugar, remove from heat and mix with oil and vinegar.
5. Pour the cabbage with the resulting brine, cover the mass with a flat plate, and then set the pressure.
6. After 1 day, distribute the blank into clean cans and close tightly with lids. Store lettuce cabbage fermented for the winter in brine jars on the bottom shelf of the refrigerator compartment.

Canned cabbage in Korean style in cans for the winter: video recipe

Several centuries ago, pickling cabbage was considered a long and laborious process. After all, at that time the snack was stocked up with whole barrels and tubs. Over the years, the number of possible methods of procurement has increased, thanks to which the procedure itself has become many times more primitive. Moreover, dozens of new stocking options have emerged that will most likely be adequately accepted by modern gourmets.

One of these options - cabbage in Korean, canned in jars in our video recipe. This is a real vitamin gift for the winter: it turns out to be extremely tasty and surprisingly useful. They say pickled and pickled cabbage is several times greater than the raw product in the amount of vitamin C and other important trace elements in the composition. Prepare and you canned cabbage in Korean for the winter in banks according to the video recipe:

Marinated cauliflower for the winter in the banks - a step by step recipe

What gives ordinary fresh cabbage an unusual sweet-sour taste? The correct answer is marinade! Its preparation should be taken responsibly and very seriously. The main components of the base marinade are water, sugar, salt, vinegar and spices. But other options are possible. Anyone refusing to use table vinegar for any reason may replace it with lemon juice, wine vinegar or a good old-fashioned aspirin tablet. From this pickled cauliflower for the winter in the banks will not be less tasty and fragrant.

Ingredients for harvesting pickled cauliflower for winter

• large cauliflower cabbage - 2 pcs.
• juicy pepper - 2 pcs.
• carrots - 2 pcs.
• peeled garlic - 85 g
• bulb onion - 1 pc.
• drinking water - 1 l
• salt not iodized - 2 tbsp.
• sugar - 1 tbsp.
• dried cloves - 7 pcs.
• lavrushka - 2 pcs.
• vinegar - 50 ml
• currant leaves, cherries - 5 pcs.
• horseradish - to taste
• ground pepper - 0.5 tsp
• paprika - 0.5 tsp.

Step-by-step recipe instructions for pickled cauliflower for the winter in cans

1. Rinse, dry and divide the cauliflower heads into florets. Pepper sweet pepper and cut into longitudinal strips. Cut the carrots into cubes, and peeled onions with quarter or half rings.
2. Place spicy leaves on the bottom of sterile cans. Top with horseradish roots, garlic and spices.
3. Prepared vegetables are arranged in jars randomly or in layers. For example: cabbage-onion-carrot.
4. Fill the workpiece with boiling water. After 5-7 minutes, drain the water and fill the jars with marinade, pre-boiled from water with sugar, salt and vinegar.
5. Roll each container with a metal lid, shake well and turn it over. Transfer the cooled pickled cauliflower to the storeroom before winter.

Blue cabbage in brine for the winter in the banks under the iron lids - a recipe

The process of salting blue cabbage is recommended to start in a glass, wooden or enamelled vessel. Aluminum containers are unsuitable for such purposes. Marinade remaining after harvesting, pouring is not worth it. It is useful in a day when the vegetables absorb the bulk of the liquid. Blue cabbage for the winter in cans in brine under iron lids is excellently stored at a low temperature (6C - 16C), but after opening the container it is better to eat the contents during the first week. After 7-10 days, the cabbage will become tasteless and suitable except in pies and dumplings.

Ingredients for harvesting blue cabbage with brine in jars for winter

• blue cabbage - 1 head
• filtered water - 2 tbsp.
• apple Vinegar - 50 ml
• thyme - 1 pinch
• wine vinegar - 50 ml
• brown sugar (can be white) - 2 tbsp.
• peeled garlic - 4 cloves
• cumin - 2 tbsp.
• table salt - 2 tsp
• soy sauce - 2 tbsp.
• pepper mix - 0.5 tsp
• lavrushka - 2 pcs.
• dry basil - 0.5 tsp.

Step-by-step instructions on blue cabbage recipe in cans in brine for winter

Cabbage pickled for the winter in the banks: classic recipes

Cabbage marinated for the winter in the banks according to the classic recipe, is considered to be completely "neutral." It will perfectly cope with the role of a snack or an additional ingredient of one of the popular homemade dishes: borscht, vinaigrette, meatloaf, etc. The natural color and appearance of cabbage salad with butter and onion gives any dinner a warm traditional character, and its spicy aroma kindles a brutal appetite.

Ingredients for preparing classic pickled cabbage in a can

• white cabbage - 1 head
• carrots - 1 pc.
• salt - 2 tbsp.
• sugar (optional) - 1 tbsp.
• drinking water - 1 l
• lavrushka leaf - 3 pcs.
• lemon juice concentrate - 2 tbsp.
• garlic - 3-4 cloves

Step-by-step instructions for the classic recipe for pickled cabbage for the winter

1. On the bottom of a sterile three-liter jar lay the bay leaves, chives and peas.
2. From the cabbage head, remove the top layer of leaves. Head out and rinse finely shred. Add to the cabbage peeled and coarsely grated carrots.
3. Stuff the vegetable mixture tightly in a jar of spices.
4. From water, granulated sugar, not iodized salt and vinegar essence cook marinade. Pour the cabbage with boiling brine. If necessary, top up the boiling water in the jar.
5. Roll the workpiece under the metal cover and turn to the top with the bottom until it cools completely. After 24 hours, rearrange the pickled cabbage in cans for the winter in the refrigerator.

Now you know how to pickle, pickle and sour cabbage for the winter in banks. Even harvesting cauliflower in brine will no longer cause you difficulties. With our step-by-step recipes with photos and videos of cabbage for the winter in banks, it will turn out not only useful and fast, but also unusually tasty.