Instant pickled cabbage – 6 delicious recipes

Which vegetable has been popular since time immemorial and has become the subject of fairy tales, riddles, songs and sayings? Of course, cabbage! It is she who is dressed in “seven clothes” and respectfully called a lady. Modern housewives are gradually abandoning classic sauerkraut. An excellent alternative to traditional Russian sourdough is quick-cooking pickled cabbage.

You don’t have to wait several days for the cabbage to ferment before enjoying the results. And in every house there is a room for storing finished products.

Instant pickled cabbage (daily) in hot marinade

Don’t be sad in bad winter weather, but rather crunch some pickled cabbage and make up for the lack of ascorbic acid. The extraordinary taste of this dish with a pleasant sourness, complemented by sweetish notes, allows it to be used as a side dish or snack.

For one jar with a capacity of 3 liters you will need:

cabbage forks - 2-2,200 kg;
2 carrots;
garlic cloves - 2-3 pieces.

For the brine:

600-650 g of water;
200 g sugar each; unrefined oil; table vinegar;
3 tbsp. l. salt.

To prepare the snack:

Chop the head of cabbage and grate the carrots. Mix the vegetables with your hands, squeezing them until the juice appears.
Mix sugar, butter and salt in water and place on the stove. Under the boiling brine, turn off the burner. Add some vinegar.
Place the chopped vegetables in the prepared vessel. Compact all layers thoroughly. Place garlic cloves on top.
Carefully fill the jar with hot pour. Pierce the contents of the vessel in several places to distribute the marinade evenly.
Cover with a nylon lid, leaving a small gap. Is the jar cold? Seal it in any way and put it away for cold storage.

Warm salad with vegetables

An interesting version of a warm salad based on cabbage and vinegar dressing.

Ingredients:

Vinegar - 3 tbsp.
Ground black pepper
Vegetable oil - 5 tbsp.
Sweet pepper - 2 pcs.
Zucchini - 2 pcs.
Tomato paste - 1 tbsp.
Carrots - 1 pc.
Oregano - 1 tsp.
Garlic - 3 cloves
Paprika - 3 tsp.
Cauliflower – 500 g
Salt

Preparation:

Chop the vegetables into large slices.

Combine spices with tomato paste, vinegar and vegetable oil. Bring the sauce to a boil.

Place vegetables in boiling sauce and simmer until desired stage of softness.

Serve the salad warm.

Delicious pickled cabbage with bell pepper

In what combinations is cabbage prepared? Have you tried it with bell peppers? Try it, you won't regret it. It turns out beautiful, tasty and without much effort. The vegetables are juicy, tasty and crispy. And the marinade is ready to compete with them for the title of “The most delicious preparation of the year”!

Prepare the vegetable set:

cabbage - 1-1.5 kg;
2 carrots;
sweet pepper – 1.5 kg;
3-4 garlic cloves;
2 pods of hot pepper, if you like spicy dishes.

To cook a marinade based on 1 liter of water you will need:

sugar – 300 g;
vegetable – 250 ml;
9% vinegar – 200 g;
salt – 100 g.

Let's get started:

Chop the cabbage head with a shredder, grate the carrots and garlic cloves through a grater. Mix the vegetables by kneading them with your hands.
Free the sweet pepper pods from seeds and membranes. Soak for 15 minutes in boiling water.
Have the fruits softened and become pliable? Stuff them with chopped vegetables.
Prepare the marinade from the indicated ingredients. Fill the container with pepper with it and cover with a lid. 5 days are enough for marinating.

Want to prepare a snack for the winter? Distribute into liter jars, fill with brine, pasteurize for 20 minutes, screw under iron lids.

Video recipe for pickled cabbage for a 3 liter jar

For many housewives, it has already become a habit to pickle vegetables in 3-liter jars. This is the optimal amount of snacks for a couple of weeks for a family. Convenient to store in the refrigerator. You can get quick cabbage in just a day. Very tasty, crispy and aromatic. It can be prepared from early and medium varieties. Of course, late varieties are simply super, very suitable. This dish is stored in the refrigerator.

Let's take for the recipe:

Cabbage – 2 kg
Garlic - to taste
Carrots - to taste

For marinade per 3 liter jar:

Water – 3 glasses
Salt – 3 tbsp. no slide
Sugar – 1 glass
Vinegar 9% - 1 glass
Sunflower oil – 1 cup
Bay leaf – 2-3 pcs.
Black and allspice – 5 pcs each

(200 gram glass)

Spicy with beets in 1 day: quick and easy

Beets are also a good partner for cabbage preparations. In addition to the sweetish taste, it gives the appetizer a wonderful pink tint, the intensity of which depends on the amount of beets in the dish.

We offer you a marinating recipe using the express method : no more than a day will pass between cooking and consumption. And the end result is an appetizing appetizer that can become the center of attention in the holiday menu thanks to its picturesque pinkish color and unforgettable sweet and sour taste.

To prepare it, you need:

head of cabbage - 2 kg;
large carrots;
large beets;
4-5 garlic cloves.

In addition to one liter of water, the filling includes:

salt – 90 g (2.5 tbsp);
sugar – 120 g (5-6 tbsp.);
rast. oil - 70 ml;
vinegar - 150 ml (10 tbsp);
5-6 peppercorns;
2-3 bay leaves.

Cooking process:

Grind the head of cabbage with a shredder, grind the carrots and beets through a coarse grater, cut the garlic cloves into thin slices.
Mix the vegetable mixture thoroughly. Transfer it to a three-liter jar. Crush each layer with a pestle.
Boil a water solution of salt and sugar with peppercorns and bay leaves. Add oil and vinegar.
Fill a jar with the vegetable mixture with the hot marinade. After 24 hours, you can taste the delicious crunchy snack.

Red cabbage in pieces - quick pickling recipe (3-4 days)

Do you consider yourself to be a connoisseur of cabbage in all its forms? Then you should like this recipe.

Instead of red cabbage, it is permissible to use purple and red varieties of kohlrabi.

The snack includes:

1 medium-sized head of cabbage;
2-3 beet roots;
1 garlic head;
a bunch of cilantro or dill.

Composition for marinade filling, based on one liter of liquid:

sugar - 100 g or 4 tbsp. l.;
salt – 30 g or 1 tbsp. l.;
10 black peppercorns;
vinegar 9% - 15 g or 1 tbsp. l.

So, let's begin:

Cut the cabbage into large pieces, and the beets into smaller slices or strips.
Place the vegetables in a three-liter vessel in layers, interspersing each cabbage row with beet slices, garlic cloves and dill.
Prepare a marinade from the ingredients indicated in the recipe. Boil it for no more than 2-3 minutes.
Fill the jars with the vegetable mixture with boiling brine. Close the lid and keep in a warm room for 2 days. Then refrigerate for storage.
Planning to save the snack until winter? Sterilize filled jars: three-liter jars for 30 minutes, two-liter jars for 20 minutes, and liter and smaller jars for 10 minutes.

Recipes

There are a huge number of ways to prepare a tasty and healthy cabbage dish with vinegar. Other ingredients that are found in every kitchen are added to the classic recipe :

Bell pepper.
Tomatoes.
Radish.
Cucumbers.
Canned corn.
Boiled or canned peas.
Apples.
Onions, garlic cloves, ginger root.
Sesame, pumpkin and sunflower seeds.
Ham, smoked or boiled sausage, chicken fillet, cheese.

No less popular are original recipes using unusual ingredients - dried cherries, cranberries, pomegranate seeds.

Classic salad

Classic cabbage salad with carrots, vinegar and sugar is a dish familiar to many from childhood, from school canteens. It combines harmoniously with any other products - meat, fish, potatoes, porridge and pasta.

We recommend: Is it possible to replace balsamic vinegar and with what?

Products:

white cabbage – 850 g;
carrots – 2-4 pcs.;
3% table vinegar – 6-7 tbsp. l;
olive oil – 70 ml;
granulated sugar and salt.

Step-by-step recipe : finely chop a head of cabbage, pour it into a bowl and mash it with your fingers so that it releases the juice. Add vinegar, salt and stir gently.

The carrots should be washed, peeled and grated, added to the cabbage slices along with granulated sugar and butter. It is recommended to leave the cabbage salad for 45 minutes to infuse, and then treat it to your family.

Vitamin

A vitamin salad of fresh vegetables is a great option for the cold season. Thanks to numerous photos, you can safely experiment with the ingredients of the dish, and its delicate sweet and sour taste will not leave anyone indifferent.

Products:

white cabbage – 350-450 g;
carrots – 2 pcs.;
Yalta bulbs – 2 pcs.;
apples – 2 pcs.;
cucumbers – 2-3 pcs.;
apple cider vinegar – 30 ml;
dill - a bunch;
sugar, salt - 20 g each;
sunflower oil – 50 ml;
aromatic spices – 10 g.

The recipe with vinegar is very simple : chop the cabbage, sprinkle with salt, sugar and mash well with your palms. All vegetables need to be washed, cucumbers cut into thin strips, onions into half rings, apple and carrot grated. Mix all ingredients.

Separately chop the dill and combine with apple cider vinegar, oil, ground pepper, then season the salad with the prepared sauce. Before tasting, you need to let it sit for about 30-45 minutes - this way it will marinate with the sauce and will be juicier.

With onion

Onions add piquant, spicy notes to fresh cabbage and carrot salad, making the dish even tastier.

Products:

cabbage – 800 g;
red Yalta onion – 2 pcs.;
carrots – 350 g;
garlic cloves – 3-4 pcs.;
vegetable oil – 50-60 ml;
apple cider vinegar – 2 tbsp. l.

Peel the head of cabbage from the top leaves and chop it, grate the carrots, cut the onions into half rings. all the vegetables, pour over a mixture of apple cider vinegar, oil, chopped garlic and add pepper.

In brine

Cabbage and carrot salad, to which spicy brine is added, can be prepared for future use or served after just a few hours.

Products:

cabbage – 900 g;
carrots – 650 g;
granulated sugar – 60-80 g;
sunflower oil – 230 ml;
vinegar (regular table vinegar 6% or apple vinegar) – 7 tbsp. l;
garlic cloves – 6-7 pcs.;
peppercorns, bay leaves, salt - to your taste.

All vegetables need to be prepared - washed, finely chopped, mixed with garlic cloves passed through a garlic press. Add salt and sugar to a small amount of water, place on low heat and boil.

Place the prepared assorted vegetables into glass containers, pour in the slightly cooled marinade and press down with pressure. After a few hours, the salad can be served.

We recommend: Recipes for delicious salads just like in a cafeteria: fresh cabbage with vinegar

In Korean

Hot, spicy, sweet and sour - this is exactly the Korean cabbage-carrot sauce. This recipe is sure to please fans of Asian cuisine.

Products:

white cabbage – 850 g;
carrots – 2 pcs.;
onions – 1-2 pcs.;
garlic cloves – 6-8 pcs.;
unrefined vegetable oil – 50 ml;
aromatic spices;
cilantro – 1 bunch;
salt.

Cut the cabbage into even squares about 2-3 cm in size, grate the carrots and mix with the cabbage. Salt the vegetables, season with spices and aromatic oil. To prepare it, fry diced onions in a hot frying pan.

Strain the oil through a sieve and pour into the dish. Add garlic cloves, passed through a garlic press and leave for half an hour, after which the dish can already be tasted.

With bell pepper

Fresh cabbage and carrots are an invaluable storehouse of vitamins, micro- and macroelements for the body. Aromatic bell pepper will help make the salad even tastier.

Products:

white cabbage –550 g;
carrots – 1-2 pcs.;
bell pepper – 1-2 pcs.;
lemon – ½ piece;
garlic cloves – 4-5 pcs.;
vegetable oil – 45-55 ml;
dill, green onions - at your discretion.

To prepare a tasty and appetizing salad, you need to carefully chop the cabbage - the finer it is, the tastier the dish turns out. Wash the carrots, peel and chop with a grater.

Season the vegetables with salt and squeeze lightly to release the juice intensively. Sweet peppers need to be cleared of seeds and tails and cut into thin strips. Wash the dill and green onions and chop finely.

Stir the butter with chopped garlic cloves, ground red pepper, sugar and citrus juice. Pour this dressing over the dish and place it on the refrigerator shelf for half an hour, after which you can treat your household with it.

With honey

An original salad of fresh vegetables with the addition of aromatic honey is a tasty and appetizing appetizer that both adults and children will enjoy.

Products:

cabbage head – 550 g;
carrot – 1 pc.;
tomato – 1 pc.;
chopped rhubarb – 30 g;
honey - ½ tbsp. l;
vegetable oil – 3 tbsp. l;
table vinegar - ½ tbsp. l.

Finely chop the carrots and cabbage, squeeze the juice out of the tomato and pour it over the vegetables . Pour into a small saucepan and put on low heat, simmer until the cabbage softens.

To prepare the dressing, combine honey with vinegar, rhubarb and vegetable oil. Place the vegetables in a salad bowl and season with sauce.

With ginger, sesame and wine vinegar

An interesting and original recipe with pronounced Asian notes. Kohlrabi is best suited for this salad, but if it is not available, you can use broccoli or any other cabbage.

We recommend: Features of sterilizing jars with vinegar at home

Products:

kohlrabi – 400 g;
carrots – 2 pcs.;
grated ginger root 2 tsp;
sesame seeds - 4 tbsp. l;
wine vinegar - 4 tbsp. l;
thyme (thyme) – 1 tsp;
honey – 2 tsp;
olive oil – 4 tbsp. l.

Grate or finely chop kohlrabi and carrots, fry sesame seeds until golden brown in a hot frying pan without oil. Mix with vegetables and grated ginger root. For the dressing, stir wine vinegar with oil, thyme and honey, add salt and pour into the salad. After an hour, you can treat your guests and household members to the salad.

With apple cider vinegar

A salad of fresh cabbage and carrots will be even tastier and more aromatic if you replace regular table vinegar with apple cider vinegar. It will give a familiar dish an unusual fruity taste.

Products:

cabbage – 600 g;
cucumbers – 3-4 pcs.;
carrots – 2 pcs.;
sweet pepper – 2 pcs.;
dill – ½ bunch;
apple cider vinegar – 1-2 tbsp. l;
honey – 1-2 tsp;
olive oil – 4 tbsp. l;
salt, ground black pepper - to taste.

Chop carrots and cabbage, cut cucumber into strips, bell pepper into slices . All vegetables should be mixed with finely chopped dill. Combine honey with oil, apple cider vinegar and pepper and pour the dressing into the salad.

With olives

Cabbage-carrot salad with olives is a light, dietary breakfast or healthy dinner that goes great with meat or fish dishes.

Products:

cabbage – 400 g;
carrots – 1 pc.;
olives – 3 tbsp. l;
dill or cilantro – ½ bunch;
vinegar - 1-2 tbsp. l;
sunflower oil – 2-3 tbsp. l;
grain mustard – 1 tsp;
salt, red, black ground pepper.

Grate the carrots, finely chop the cabbage, cut the olives into thin slices . Mix all the ingredients, pour over a mixture of vinegar, oil, mustard and spices. When serving, sprinkle the salad with finely chopped cilantro or dill.

Pickled cabbage with a spicy ginger flavor: crispy and juicy

Hot pepper and spicy ginger will add Asian notes to the traditional Russian preparation. If you like spicy dishes, be sure to prepare a savory appetizer, the recipe for which we offer you.

You need:

kilogram head of cabbage;
Chili pod;
ginger root;
2-3 carrots.

To make the marinade, put in a liter of water:

sugar - 2 tbsp. l.;
coarse salt - 1 tbsp. l.;
soy sauce - 2 tbsp. l.;
rice vinegar - 2/3 tbsp.;
vegetable oil - 2 tbsp. l.;
coriander seeds - 1 tbsp. l.

Let's get started:

Remove the seeds from the chili pods. Cut the pepper slices into small cubes.
Chop the garlic cloves and grate the peeled ginger.
Cut the white cabbage into cubes with a side length of approximately 2 cm.
Grind the peeled carrots on a special Korean carrot grater.
Heat the coriander seeds in a frying pan and crush them in a mortar.
Combine the brine components in water. Mix them well.
Combine cabbage pieces with grated carrots. Divide the vegetable mixture into prepared jars.
Fill with brine. Close the lid. Keep refrigerated.

Spring salad with cucumber

A juicy and aromatic salad with cucumbers will perfectly complement the spring or summer menu.

Ingredients:

White cabbage - 0.5 kg
Sugar
Cucumber - 1 pc.
Apple cider vinegar
Carrots - 1 pc.
Salt
Sunflower oil
Dill

Preparation:

Remove the head and chop the cabbage.

Place the cabbage in a deep container and mash together with vinegar, sugar and salt.

Coarsely grate the carrots.

Chop the cucumber.

Combine all ingredients, add chopped dill.

Season the appetizer with oil and serve.

Sweet cabbage with butter - a quick recipe (like a salad)

The national love for sauerkraut is justified: the complex of vitamins and amino acids it contains, magnesium, iron, zinc, potassium and iodine have a beneficial effect on the human body during the absence of other sources of their replenishment.

And in pickled vegetables, most of the beneficial components are preserved in their original form. Sweet pickled cabbage prepared according to this recipe has long gained popularity among consumers and still remains at the top of the ratings of the most popular snacks.

Compound:

kilogram head of cabbage;
1 carrot;
1 pod of bell pepper.

Marinade filling for half a liter of liquid:

table vinegar - 6 tbsp. l.;
sugar - 7 tbsp. l.;
salt - 1 tbsp. l. salt;
vegetable oil - 80 g.

Cooking process:

Cut the cabbage and pepper into strips, and grate the carrots on a coarse grater.
Mix chopped vegetables.
Distribute into prepared jars. Carefully compact the layers being laid.
Bring water to a boil with salt, sugar and vegetable oil added to it. Pour in a little table vinegar.
Fill the containers with the vegetable mixture with the hot marinade. Store the cooled snack in the refrigerator under nylon covers.

After 12-14 hours you can enjoy a juicy and aromatic dish!

How to cook Cabbage with Carrots and Vinegar

Shred the cabbage thinly with a sharp knife

Add salt and rub with your hands to release the juice. The “older” and tougher the cabbage, the more intensely you need to press it :).

Peel the carrots and grate on a coarse grater.

Peel the onion and cut into thin half rings.

Wash the greens, dry and chop. A few branches can be left to decorate the salad.

Mix vinegar with vegetable oil and pepper.

Place all ingredients in a salad bowl and mix. Pour the dressing on top, stir again and put in the refrigerator for half an hour. That’s it, the “salad from childhood” is ready - you can eat it! :) By the way, it is perfect as a snack with not-so-childish drinks;) Bon appetit!

Pickled cabbage with apples

A distinctive feature of the recipe is the absence of liquid marinade, and its “highlight” is the use of apples as one of the components. It will turn out extremely tasty and healthy, especially for those who are on a diet.

Product composition:

cabbage - 600 g;
onion - 100 g;
carrots - 150 g;
apple - 250 g;
salt - 1.5 tsp;
sugar - 2 tsp;
vinegar - 1 tbsp. l.;
vegetable oil.

Sequencing:

Chop the cabbage thinly, cut the onion into half rings, and coarsely grate the carrots.
Add a little salt, sugar and table vinegar to the vegetable mixture.
Add thinly sliced apples to the vegetables. Add a little sunflower oil to your taste. Don't forget to stir.

Recipe for delicious instant cabbage with beets without vinegar

This cabbage turns out to be very unusual and beautiful, because it turns pink-red thanks to the beets. This salad will certainly stand out on the table with its brightness.

Well, the absence of vinegar is a priority for many when choosing a recipe. So feel free to try it and surprise your family!

We will need:

cabbage – 1 kg;
beets – 250 g;
salt – 25 g;
cumin – ½ teaspoon.

Preparation:

Boil the beets, let them cool and remove the skin.
Shred the cabbage with a thin salt shaker, first removing the damaged leaves.
Add salt and cumin to it. Mix everything thoroughly with your hands and set aside to let the juice flow.
At this time, let's take care of the beets. Cut it into small pieces.
We take a container in which we will marinate the cabbage. This can be an enamel or plastic bucket, or a jar.
Fill the container in layers: a layer of cabbage, a layer of beets. And so on until it is completely filled.
We place a plate or lid on top, on top of which we place pressure.

Cabbage is best marinated at a temperature of 18 to 22 degrees. If your room is warmer, it will ferment faster, and if it’s colder, then it will ferment more slowly.

Leave for 2-3 days, making punctures with a wooden stick during this time to release gases.
After preparation, store in the refrigerator. The cabbage will turn red and taste sweet and sour with a slight aroma of cumin. Yummy!

Georgian recipe with coriander

Every kitchen in the world can boast recipes for preparing cabbage dishes. If in Germany and Russia it is customary to ferment it, then Georgian cuisine prefers to marinate it.

Georgian pickled cabbage is distinguished by the presence of beets, spicy seasonings and herbs in the dish.

To prepare a snack, stock up on:

cabbage - 2-3 kg;
beets - 300 g;
carrots - 300 g;
1 garlic head;
1 pod of hot pepper;
parsley - 50 g;
10 peppercorns each, black and allspice;
coriander seeds - 1 tsp;
2 laurel leaves.

For marinade based on 1 liter of water:

9% vinegar - 100 ml;
sugar - 150 g;
salt - 1.5 tbsp. l.

Work order:

Use a shredder to chop cabbage, a grater for carrots and beets.
Chop the parsley, garlic cloves and hot pepper.
Mix all ingredients thoroughly inside one bowl.
Divide the vegetable mixture among the jars.
Combine all the ingredients for the marinade, mix and boil.
Fill the vessels with a mixture of vegetables with hot brine. Store in a cool place for three days.

Festive quick salad

Great quick salad recipe for emergency serving.

Ingredients:

Onion - 1/4 pcs
Beetroot - 1 pc.
Soy sauce - 1 tsp.
Carrots - 1 pc.
Green peas
Garlic - 1 clove.
Balsamic vinegar
Cabbage - 1/4 head
Vegetable oil
Coriander - 1/2 tsp.

Preparation:

Chop the cabbage into fairly large strips.

Knead the cabbage. Then, salt the vegetable and add a little sugar.

Boil the beets, peel and grate.

Grate the carrots.

Chop the onion into small cubes and sauté.

Grind the garlic using a press.

Mix the ingredients: cabbage, coriander, carrots, garlic, hot fried onions, soy sauce, vinegar, sugar, beets.

Place a layer of green peas on the salad.

How to pickle cauliflower in jars for the winter

For classic recipes for winter preparations, cauliflower is rather exotic. However, its true lovers have long appreciated its high taste characteristics, both as part of the daily menu and in canning. Prepare cauliflower with garlic and bell pepper for the winter.

Prepare for marinating:

cauliflower;
garlic heads;
sweet pepper pods;
bay leaves;
peppercorns.

For marinade filling for 5 liters of liquid:

half a glass of salt;
a glass of granulated sugar;
1 tbsp. l. 70% vinegar.

Let's start marinating:

Prepare the vegetables by cutting the cabbage into florets and cutting the bell pepper into large pieces.
Place cabbage sprigs into prepared 3-liter containers, interspersing them with pieces of pepper. Add a couple of dried bay leaves, a pod of hot pepper and 3-4 chopped garlic cloves.
Pour boiling water into the filled cylinders. Let it warm up for about 15-20 minutes. under the covers.
Have the cylinders cooled down a bit? Pour the boiling water into a separate vessel and put it on gas.
Heat the salt and sugar solution on the stove until it boils. Pour in vinegar.

Fill the containers with vegetables with hot marinade. Roll up under the lids and cool under the blanket upside down.

Assorted cauliflower in large pieces - new recipe for 1.5 liter jars

To prepare assorted vegetables for the winter, collect all the leftover crops from your garden and marinate them in one jar. It will turn out fragrant, appetizing and very picturesque! After all, all the colors of autumn are collected under glass!

Ingredients for four 1.5 liter jars:

cucumbers – 1 kg;
ripe tomatoes – 1 kg;
cauliflower – 450 g;
hot pepper - 4 pods;
sweet pepper – 6 pcs.;
horseradish root;
dill;
4-5 garlic cloves.

In addition to one and a half liters of water, the marinade mixture includes:

2 tbsp. l. salt;
4 tbsp. l. Sahara;
5 tbsp. l. vinegar 9%;
6-8 peas of peppers, black and allspice;
2 lavrushki.

Easy to prepare:

Blanch the cabbage, disassembled into inflorescences, in boiling water for no more than two minutes.
Divide the seeded sweet peppers into 6 shares each.
Place a dill umbrella, a cut garlic clove, and a 3-4 cm horseradish root into sterilized jars.
Place various vegetables there, between the layers of which place a pod of hot pepper.
Do you have a wide range of vegetables? Complete your assortment with carrots, onions, zucchini or squash.
Pour boiling water into the jars of vegetables. Allow 10-15 minutes for them to heat evenly under the lids.
Boil the water drained from the cylinders again, but adding salt, sugar, pepper and bay leaf. Pour in a little vinegar.
Fill balloons with assorted vegetables with hot marinade filling.
Seal with iron lids using a seaming machine.

Cool under a blanket by turning the jars upside down.

Salad with Asian dressing

This spicy salad with spicy dressing will appeal to fans of Asian novelties.

Ingredients:

Fresh cilantro
Dark sesame oil - 2 tbsp.
Celery stalk - 2 pcs.
Soy sauce - 100 ml.
Beijing cabbage - ¼ head
Lime - 1 pc.
Cucumbers - 2 pcs.
Red chili pepper - 1 pc.
Carrots - 2 pcs.
Roasted sesame
Vegetable oil - 4 tbsp.
Fresh ginger root - 8 g
Green onions - 4 pcs.
White part of leek
Brown dark sugar - 2 tbsp.
Garlic - 3 cloves

Preparation:

Chop the vegetables into thin strips and grate the carrots.

Combine the remaining spices and aromatic dressings.

Season the vegetable salad with the resulting mixture, add roasted sesame seeds.

Serve the salad after 3 hours of infusion.

Early cabbage: pickled quickly in 5-6 hours

Prepare pickled cabbage in a super-fast way. A few hours after marinating, it will be ready to eat. It is better to prepare the snack in the evening, then overnight it will reach the maximum level of its taste characteristics.

Stock up:

2 kilogram head of cabbage;
2 carrots;
3 garlic cloves;
0.5 tsp. hot pepper.

The marinade consists of a liter of liquid and:

1 tbsp. Sahara;
0.5 tbsp. vegetable fat;
2 tbsp. l. salt;
1 tbsp. l. 70% acetic acid.

To pickle early cabbage:

Mix water with salt, sugar and sunflower oil. Heat on the stove. Pour in vinegar.
Cut the head of cabbage into pieces 3-4 cm in size. Grind the carrots through a coarse grater.
Place cabbage wedges in a 3-liter jar, alternating with layers of grated carrots. Sprinkle a pinch of ground pepper on top and squeeze out the garlic.
Fill to the top with warm brine. Press the vegetables down to completely hide them under the marinade.

Has the jar cooled down? Put it in a cool place.

English "Wheel"

A tasty and tender salad will be a good complement to meat.

Ingredients:

White cabbage - 1 pc.
English dry mustard - 1 tbsp.
Carrots - 2 pcs.
White wine vinegar - 2 tbsp.
Sour cream - 2 tbsp.
Salt
Mayonnaise - 100 g
Cane sugar - 2 tbsp.
Ground black pepper

Preparation:

Coarsely grate the carrots.

Chop the cabbage into thin strips.

Season the salad with mustard, mix, and then add sugar, vinegar and sour cream.

Stir and serve.

Pickled cabbage “Provencal” in 2 hours

Do you think the previous recipe broke all records for the speed at which cabbage appetizers are cooked? Not so! Pickled cabbage with the romantic name “Provencal” will reach readiness even earlier.

Has the marinade cooled down? You can eat!

And this is not the only advantage of the workpiece. It also has a simple cooking process and amazing taste!

Intrigued? To verify this for yourself, you will have to stock up on:

cabbage – 2-3 kg;
carrots – 2 pcs.;
garlic – 1 head.

For filling:

1 liter of water;
2 tbsp. spoons of salt;
3/4 cup (200 g) sugar;
1/2 cup (125 g) vinegar 9%;
10 tablespoons (170 g) vegetable oil.

Well, the process itself:

Shred the cabbage using a shredder. Grind the carrots with a coarse grater. Stir.
Prepare the filling from the indicated ingredients. Add garlic to it using a special press. Wait until it boils.
Fill the pan with the cabbage crumbs with hot sauce. Press down.

After the marinade has cooled, the cabbage can be consumed. Store the snack in the refrigerator. If you don't eat everything at once...