Something I completely abandoned sweet recipes: if you look at the Cook & Eat tape over the past weeks, then there are only solid ones.

I immediately bring a small amount of ingredients for pickled, so that you cook cabbage literally one or two times. For the first time, I would not recommend harvesting a lot, it is better to play with the amount of ingredients later: someone loves more sugar, someone more vinegar, someone more sunflower oil. For example, in the first recipe I tried, it seemed to me a lot of sugar and butter, so I then brought the recipe to mind to my taste. And I bring him. And you already experiment :)

And the recipe is very simple. Unlike salting cabbage, you do not need to crush the cabbage, put it under pressure, or wait for weeks!

Quick Pickled Cabbage Recipe:

Ingredients:

Cooking method step by step:

Cooking the marinade: add to a saucepan with half a liter of water: sugar (5 tablespoons), butter (5 tablespoons), salt (1 tablespoon). We put on fire, close the lid and bring to a boil. As it boils, turn it off and leave it to wait in the wings.

We cut the cabbage, the thinner the better. Rub the carrots on a medium grater. We mix it all and put it in a half-liter jar.

Pour vinegar into the marinade, mix and pour it all into a jar of cabbage. There is no need to wait for the marinade to cool down!

We leave it overnight, in the morning you can already eat! (Cabbage is pickled for 5 hours, you can just taste it as it cooks)

If desired, you can add bay leaf and peppercorns, but I did not feel much of a difference.

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Pickled cabbage, pickled cabbage is one of the most common and favorite dishes on our table. On holidays or on ordinary days, we take out a jar of this delicious product.

There are many ways of salting and pickling. Most often, we use cabbage, chopped into strips, or finely chopped. But in the recipes below, we will marinate the cabbage in slices.

Cabbage in this performance is no worse. And many even like it when there is a coarsely chopped pickled vegetable on the table.

Required Ingredients:

• Cabbage - 5 forks
• Garlic - 20 cloves
• Salt - 3 tbsp l.
• Sugar - 2 tbsp. l.
• Allspice - 3 pcs.
• Bay leaf - 1 pc.
• Dill
• Vinegar - 3 tbsp. l.

We clean the cabbage, cut it in half, remove the stump. After that, cut it into pieces. The size can be any, but so that the pieces fit freely in the jar.

We clean the garlic. We take cans, put chopped cabbage and garlic in them.

Boil water and pour hot boiling water into jars. While all this costs 10 minutes, prepare the marinade. Put salt, sugar in water and boil.

Drain the water from the cans, add peppercorns, dill, bay leaf, vinegar. Pour the jars with boiling marinade, roll them up, turn them upside down and leave to cool.

When the cans are cool, we put them away for storage.

Cabbage in pieces in jars in brine under iron lids

To prepare according to this recipe, we need:

• white cabbage - 1 large head
• carrots - 3 pcs.
• salt - 50 gr.
• sugar - 50 gr.
• vinegar 9% - 50 gr.

Cut the cabbage into pieces, grate the carrots or cut into thin slices.

We put cabbage and carrots in a jar, tamping each layer

Then we put the jar under the press in the refrigerator for one day. After the expiration of the time, we get the banks. We boil water, adding salt, sugar and vinegar to it, you can add a little vegetable oil. Pour all this into jars and twist.

Spicy (hot) cabbage with large pieces of beet. Instant recipe

Ingredients:

• Cabbage - 700 g.
• Beets - 1 pc.
• Garlic - 2 cloves
• Vinegar 9% - 70 g.
• Sugar - 1 tsp. L.
• Salt - 2 sec. l.

We clean the cabbage and cut into square pieces (any).

We clean the beets and cut them either into pieces or into cubes.

We put it all in a jar. Add garlic, bay leaf. You can add various spices.

Cooking the marinade. Dissolve sugar and salt in water, add vinegar. Pour cabbage with this marinade. Then we twist the jar and remove.

Quick salting of cabbage in slices

This is a fairly simple and quick way to pickle cabbage with slices.

Let's take the following ingredients:

• Cabbage - 1 kg.
• Carrots - 1 pc.
• Garlic - 4 cloves
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp l.
• Vinegar - 1 glass
• Vegetable oil - 1 glass

Wash cabbage and cut into large pieces. Grate carrots or cut into rings. Chop the garlic finely or squeeze through a press.

We put everything in a jar in layers: a layer of cabbage, a layer of carrots with garlic. After that, fill it with hot marinade: dissolve salt, sugar, vinegar and vegetable oil in water. Pour the vinegar after removing the marinade from the heat.

We pour it all into a jar and leave it to stand for a day. Then you can eat it.

And in this video you can see how to quickly pickle cabbage.

There are many different ways of salting cabbage: cold, hot, sauerkraut, pickled, sour, spicy, with carrots, beets. All of them deserve attention, and no one will argue that salted cabbage is the most delicious traditional appetizer on the Russian table, and also healthy. Marina Fateeva from the city of Saratov sent us an interesting recipe and photo of delicious quick salted cabbage, which is ready in a few hours. This is a delicious salting of cabbage in a quick (hot) way with the addition of vinegar and garlic, in brine. But what to say, this is a ready-made snack - cabbage salad with garlic in jars!

Matali cabbage

This recipe for quick salted cabbage is easy and quick to cook, the cabbage turns out to be a little spicy and crispy.

For a recipe for making pickled cabbage with vinegar and garlic, we need:

• 2 kg (white cabbage),
• 1 head of garlic
• 1-2 carrots.

For brine:

• 1l of water
• 3/4 cup sugar
• 2 tablespoons of salt
• 1/2 cup sunflower oil
• 2 tablespoons of vinegar essence.

How to cook instant pickled cabbage

We shred the cabbage (I usually use a combine for this purpose), three on a coarse grater, cut the garlic (not very finely), mix it all and put it tightly in a 3-liter jar.

Let's start preparing the brine:

pour sugar, salt into the water and bring to a boil, at the end add vinegar essence, remove from heat, pour in sunflower oil, mix everything - the brine for quick cabbage is ready.

Pour the brine into a jar of cabbage, leave it at room temperature, after 5 hours the cabbage is ready, you can try it.

Then salted cabbage in jars must be stored in the refrigerator and eaten in 2 weeks. Prepares quickly, but does not last long. At my home, such pickled cabbage with carrots and garlic is usually eaten in a week.

Cabbage is an ingredient without which cabbage soup, vinaigrette, dumplings, pastries, casseroles and many other dishes would lose their individuality and status as favorite foods!

Cabbage among the Slavs has always been considered a product of strategic importance. It is included in the recipe of how many dishes, that if it suddenly disappears from the fields one day, national culinary traditions will be catastrophically poorer.

This magnificent "lady from the garden" has entered home cookbooks as canned, fermented and pickled preparations. Household cooks, improving their skills and skills, create more and more new recipes for cooking cabbage. Therefore, all types of blanks from it are good. But the topic of this article will be pickling cabbage. This is not only a convenient way to store a product, but also an opportunity to diversify the menu of winter feasts.

There are an infinite number of recipes with the help of which cabbage is harvested under marinade. And winter is the perfect time to taste the tastiest of them. In any marinade, the main component is vinegar - table, apple or wine. But if for some reason this additive is not desirable in the preparation, you can replace it with fresh lemon juice or citric acid. The taste and aroma of the marinade, of course, are given by spices - allspice or black peppers, bay leaves, cloves. But it is allowed to replace classic seasonings with celery, dill seeds, coriander or even cinnamon.

- these are the best recipes for preparing white cabbage for future use, which allow you to use it as a "solo" snack, or as a sweet-sour and crunchy ingredient in other dishes.

7 pickled cabbage recipes

Recipe 1. A simple and quick way to pickled cabbage

For a 3-liter can of cabbage pickled in a quick marinade, you will need: 2 kg of white cabbage, one large carrot, 3 garlic cloves.

Marinade is prepared from: 1 liter of filtered water, 2 tbsp. tablespoons of salt, 2 tbsp. tablespoons of 6% vinegar, 200 g of vegetable oil, 100 g of granulated sugar. Optionally - bay leaves and peppers.

1. Free the cabbage forks from dirty, dry and sluggish leaves. Rinse with water. There are two ways to cut cabbage - shred with thin stitches or large squares. The latter method of slicing is preferable if such cabbage will be added to salads.
2. Grate peeled carrots with fine shavings or chop with a food processor.
3. Peel the garlic and pass through the garlic.
4. Sterilize jars is one of the accepted methods. Lay vegetables at the bottom: garlic, cabbage, carrots. It is not worth tamping too tightly. The marinade filling should seep well between the ingredients.
5. Boil water on the stove and dissolve salt and sugar in it. As soon as the marinade with spices boils and boil for a minute or two, add sunflower oil and vinegar. If desired, you can add other spices and herbs, focusing on your own taste. Stir everything and turn off the gas.
6. Pour the marinade mixture into filled jars to the top. Close with ordinary plastic lids, wrap with a warm blanket and leave to cool. After - move to the refrigerator.
7. Cabbage is ready for use in a quick way of pickling in a day, but if it is infused a little longer, it will only become tastier.
8. Serve with homemade sunflower oil and onion rings.

Recipe 2. Pickled cabbage of instant preparation with capsicum

According to this recipe, cabbage is pickled quickly, therefore it is also called "daily". It is prepared like a regular salad: the ingredients are cut, mixed and seasoned with a marinade sauce. That's how easy it is! And although vegetables are poured with hot brine, the appetizer remains crispy, with a piquant taste and aroma.

For 2 kilograms of whole cabbage, you will need: one or two carrots, one garlic head.

Products for the marinade from 1 liter of water: a glass of sugar, two tablespoons of salt, two bay leaves, 200 g of sunflower oil, 150 g of table vinegar, allspice peas, paprika (quantity to taste).

Any variety of white cabbage is suitable - both early and winter.

1. As a rule, it is customary to cut cabbage into squares or rectangles for "daily" pickling. This recipe is no exception - 4x4 cm squares will be ideal for a savory workpiece. Cut and transfer the pieces to a 5 liter saucepan.
2. Peel and wash the carrots. To make it look beautiful, you can cut it into thin stitches or use a grater for the "loin".
3. Free the garlic from the husk, chop - it is better with transparent plates.
4. Add chopped vegetables to the cabbage and move everything well.
5. Marinade dressing doesn't take much time either. Add laurel leaves, peppers to water mixed with salt, granulated sugar and vegetable oil (cut the hot pods into rings).
6. As soon as the marinade shows the first signs of boiling, turn off the gas, pour in the vinegar and stir.
7. Pour the spicy marinade over a saucepan with vegetables and cover with a plate, the diameter of which will be slightly smaller than that of the pan. Additional weight is not required, but it is necessary to press the cabbage well with a plate.
8. Room temperature is quite suitable conditions for pickling such cabbage. This will allow her to be ready for tasting in a day.
9. The next day, transfer the workpiece to glass jars and place them in the refrigerator.
10. Serve spicy cabbage with a delicate garlic aroma should be served with ruddy potatoes, baked with butter and sprinkled with green dill.

Recipe 3. Pickled cabbage with beets: "Pelustka in marinade"

For many, the recipe for "Pelustka" does not require additional introduction. It is known that it got its name due to the similarity in shape and color with rose petals. The main role here is assigned to beets. It is she who turns the white-headed rags into “petals” with a pink tint. And spices give them aroma and crunch.

Ingredients for the "pink dream": a head of fresh cabbage weighing 1-1.2 kg, one large beet, one medium carrot, 5-7 garlic cloves, 4 allspice beads, half a glass of sunflower oil, a glass of 9% vinegar.

Prepare the marinade from: a liter of water, 2 tbsp. tablespoons of salt, 3/4 cup sugar.

1. Peel the cabbage of bad leaves, rinse, cut the stump and cut into slices 3 cm wide. Start from the top of the head of cabbage and move down. Disassemble a layer of leaves into a convenient thickness and make small ones from large petals - cut along, and then into petal parts.
2. Cut beets and carrots after water procedures. Carrots into thin, almost transparent circles, beets - into small plates.
3. Peel the garlic, chop finely or cut into slices.
4. Put the chopped vegetables in a container. This can be a jar, deep bowl, or saucepan. It is necessary to spread it in layers and not too tightly. So the appetizer will mix more evenly, it will be better marinated and colored.
5. It's time for the marinade. Pour salt, sugar into the water and send to boil. As soon as bubbling bubbles appear, turn off the stove and pour in vinegar. If the family prefers a spicy-sour taste, then add the amount of vinegar according to the recipe. For slightly or medium acidic cabbage, 0.5-0.7 cups is enough.
6. Pour the prepared hot marinade into a bowl with chopped vegetables. It is better to stir the "petals" in the "grandmother's way" - by hand. So the cabbage will be more evenly colored with a pale pink color, and the spicy marinade will fall on each leaf. If the workpiece is in a jar, then it is enough to carefully scroll and shake it several times. If the cabbage is pickled in a saucepan, press it down with a press (a can of water). The cabbage will use the extra juice to make the snack juicier.
7. "Pelustka" should be marinated at room temperature. For this, she is given a day.
8. At the end of the allotted time, place the appetizer in the refrigerator (first transfer the cabbage from the pan to the jars).
9. Cabbage marinated with beets looks beautiful and bright. Therefore, no additional decorations and dressings are required when serving.

Recipe 4. Pickled cabbage with bell pepper

Bulgarian pepper gives pickled cabbage bright colors. The red companion will not only decorate, but also give a sweetish aroma. This recipe can be marinated for long-term storage (for the winter).

To get 2 liter jars of cabbage with peppers, you will need: 1 kg of winter varieties of white cabbage, 0.5 kg of sweet pepper, 1-2 onions, a couple of cloves of garlic, a pod of hot pepper (optional); spices: coriander, sweet peas, laurel leaves, dill seeds, etc.

Put in the marinade for 1 liter of water: 200 g of sugar, 2 tbsp. tablespoons of salt, 100 ml of vinegar 9%.

1. Chop the prepared vegetables (cabbage, onion, garlic) into large strips. Put the cabbage in a saucepan, bowl or tub. Slightly knead with your hands so that it marinates better.
2. Rinse the pepper, cut in half and get rid of the seeds and stalks. In this form, blanch it in boiling water for 3-5 minutes. Cool and cut into strips. Put together with onion and garlic in a container with cabbage.
3. Season the vegetables with your favorite spices. Knead everything slightly and mix well.
4. Prepare a classic marinade: combine all the ingredients with water, stir until the crystals disappear and boil. After 5 minutes of boiling, pour in the vinegar. The sharpness of the snack depends on the concentration of vinegar and spices in the marinade. Therefore, if you wish, you can deviate from the recipe in one direction or another. In order for the marinade to be enough, you need to cook it in liters about the same as cabbage in kilograms.
5. Pour the marinade filling to the vegetables and stir so that the liquid envelops each piece well. Put oppression in a saucepan. Jars - shake and close the lids.
6. Let the cabbage marinate for at least a day. Keep refrigerated. But it will show brighter taste qualities after 3-5 days.
7. If the appetizer is intended for long-term storage, then the jars of cabbage must be pasteurized (liter jars for 20 minutes). The rolled up and heated jars are taken out into a cool room and stored until winter or until they salivate.
8. Season pickled cabbage with bell pepper with aromatic homemade oil before serving.

Recipe 5. Fragrant pickled cabbage for the winter

For 3 liters of ready-made snacks, you will need: forks of white cabbage (2 kg), 2 carrots, a garlic head. Spices and herbs: 2 tbsp. tablespoons of salt, a glass of sugar, 7 cloves and black peppercorns each; 1.5 tbsp. tablespoons of vegetable oil and 1.5 teaspoons of vinegar essence.

1. Remove the top damaged leaves from the head. Cut the cabbage into square cubes or chop it into strips.
2. Peel and chop carrots on a grater or using a food processor.
3. Disassemble, peel and cut the garlic into wedges.
4. Mix all the vegetables and put them in sterilized jars (not too tightly).
5. Before the jars are filled with spicy marinade, the cabbage should be steamed with boiling water in them. To do this, pour the containers with ordinary boiling water and let stand for 15 minutes.
6. Boil water on the stove (you can drain the cans). Add prepared spices and herbs, bring to a boil and let the marinade simmer for 2-3 minutes.
7. Remove the dishes with the spicy liquid from the heat, add oil and essence. Stir and pour jars up to the neck.
8. Roll up the glass with a preservation key. Tasty canned cabbage, inverted and heated, should cool gradually.
9. Before placing the blank in the cellar or storage room for conservation, check the tightness of the rolled lids - whether the marinade has leaked.
10. You can treat gourmet cabbage in a week, but it's still better if it waits for the autumn-winter cold.

Recipe 6. Pickled cauliflower

Marinated cauliflower turns out to be no less tasty than white cabbage. And the taste of spicy inflorescences is very similar to mushroom.

For pickling "curls" you will need: a head of cauliflower, one sweet and bitter pepper, 5-8 peas each of black and allspice, bay leaf, 2 cloves, sprigs of dry dill, 3 garlic cloves, 1 tbsp. spoon of sugar, 2 tsp of salt, 2 tsp. vinegar 9%.

For a liter of marinade, prepare a tablespoon of sugar and 20 g of salt.

1. Wash and sterilize glass jars in a convenient way.
2. Put the dill, pepper beads and lavrushka in dry containers first.
3. Peel the garlic and hot peppers from husks and grains. Cut into slices and send to banks.
4. Rinse the kale. If there is damage and deterioration, cut it out. Disassemble the head into inflorescences and dry excess moisture.
5. Cut the bell peppers, select seeds, remove the tail and cut into half rings.
6. Put pepper and cabbage in jars in layers.
7. Pour vegetables over with boiling water and heat for 10 minutes under covered lids.
8. Repeat the "bath" procedure again, but this time to insist for a quarter of an hour.
9. Boil the marinade pouring from water, salt and sugar, remove from the hot surface and pour in vinegar. Pour the marinade over the jars with "curls" and pepper so that it completely covers all the vegetables.
10. Roll up the glass with sterilized lids. Turn over, put on a "fur coat", and after complete cooling, take it to a dark and cool room for conservation.
11. Serve like this: heat pickled cabbage in a saucepan until boiling, drain the marinade and put on a plate. Top with melted butter and sprinkle with croutons.

Recipe 7. Pickled cabbage with apples

For 4 liter cans prepare: one large head of cabbage (2-2.5 kg), 10 Antonovka apples, 1 tbsp. granulated sugar, 2 tbsp. tablespoons of salt, black and allspice peas, dill seeds.
Prepare the marinade from: 400 ml of vinegar 9%, 200 g of sugar and a liter of water.

Cabbage according to this recipe will have a delicate aroma and light apple sourness.

1. Remove withered and damaged leaves from the cabbage head. Cut the head of cabbage into several pieces and chop into long strips.
2. Wash the apples, but do not peel them. Cut into pieces and remove the core with seeds. Cut the slices into thin cubes.
3. Put chopped cabbage and apples into a large bowl, sprinkle with sugar, salt, add aromatic peppers and dill seeds. Cover and leave to soak in juices and spices for 2-3 hours.
4. Prepare the marinade filling. Pour vinegar into boiled water, add sugar and stir until the crystals disappear.
5. Pour the marinade into jars by ¼ volume. Put the cabbage with apples and tamp thoroughly, making sure that the water covers the cabbage.
6. 6. Place the jars in a large bowl of water for pasteurization. The water in the dishes should not boil, maximum 90 degrees. Liter cans need 25 minutes. If the volume of the cans is larger, then the pasteurization time should also be increased.
7. "Apple" cabbage will be ready for consumption in a week, but it is better to wait until the cold weather - it will be tastier.

It's easy to pickle 100 cabbage clothes if you know some of the subtleties of cooking:

1. For pickling cabbage, it is necessary to choose only mid-season and late varieties with crispy white-cream leaves and tough heads of cabbage.
2. The optimum temperature for pickling cabbage is room temperature.
3. To slow down the pickling process, the cabbage needs to be moved to a place where the temperature does not exceed 0 degrees.
4. Cabbage will last longer if, after 3 days of pickling, it is transferred to clean, dry jars and filled with marinade in which it was infused.
5. Iodized salt must not be used for pickling cabbage.
6. Besides the traditional spices, cabbage goes very well with ginger.
7. You should not marinate cabbage in large portions for the winter. This vegetable is available at any time of the year, so you can cook a couple of jars, sample with the whole family and move on to another delicious recipe.

- one of the favorite folk preparations for the winter. "Cabbage is not empty - it flies into the mouth by itself" - they say among the people. And it is true! Delicious, crispy and spicy cabbage just asks for a mouthful. And if it is prepared according to a proven recipe and flavored with love, then winter will surely bring together the most dear and close people.

Hello dear friends! Today I will introduce you to excellent recipes for delicious instant pickled cabbage.

She is one of my favorite vegetables. And there are already many topics devoted to her in my blog. You can read it as her or. And they make wonderful ones, not to mention stuffed with it.

Whatever I do out of it, it always turns out delicious. But nevertheless, I prefer quick recipes, since in my family the peasants are painfully impatient, give them everything at once.

In search of new recipes for myself, I found a wonderful article about sauerkraut on my colleague's website, there are a lot of interesting options, I recommend you to familiarize yourself with them https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v -banke.html. But let's still return to our topic and try to prepare a very tasty pickled appetizer.

Before you start cooking, be sure to rinse it and remove the top leaves. As they can be too soft and have spoiled spots.

This recipe is very easy and simple to cook. It will take you a little time, and you will get extraordinary pleasure from eating it. Such cabbage is not stored for a long time, as it is eaten instantly. Be sure to try it.

Ingredients:

• White cabbage - 2.5 kg
• Carrots - 1-2 pieces
• Garlic - 3-4 Cloves
• Water - 1 liter
• Vinegar 9% - 0.5 cups
• Sugar - 0.5 cups
• Vegetable oil - 0.5 cups
• Salt - 2 tbsp spoons
• Bay leaf, black pepper and sweet peas, cloves - to taste

Preparation:

1. Chop the cabbage into strips. Grate the carrots on a coarse grater. And prepare the rest of the food for pickling.

2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, put salt, sugar, peppercorns, bay leaves and cloves there. Pour in vegetable oil and boil. Once boiled, add vinegar and turn off.

3. While it is cooking, mash the cabbage well with your hands until it gives juice. Add garlic and carrots passed through a press to it. Stir evenly.

4. Now you can pour the marinade over the vegetables. With the help of a crush, tamp everything well. Cover it with a plate and place the load. Leave at room temperature overnight.

5. And in the morning you can eat it or put it in jars and put it in the refrigerator. It turns out to be very juicy and crunchy, and the taste is simply extraordinary.

Fast and tasty cabbage marinated with hot pickle and vinegar

And this method is even faster. You can eat it literally in 3 hours. Just in the morning you will make and for lunch there will be a wonderful appetizer for the main dish, and put the rest in the refrigerator. It won't stay there for long, I assure you.

Ingredients:

• Cabbage - 4 kg
• Onions - 1-2 pieces
• Carrots - 1 pc
• Garlic - 5 cloves
• Honey -1 tbsp.
• Water -1.5 liters
• Vegetable oil - 200 ml
• Vinegar 9% - 100 ml
• Salt - 4 tablespoons
• Sugar - 250 gr

Preparation:

1. Let's start by preparing vegetables. Chop the cabbage in the way you are used to: using a knife, a grater with a special attachment or a food processor. Grate the carrots on a coarse grater. Cut the onion into half rings. Chop the garlic finely with a knife.

2. The next thing to do is prepare the brine. Pour water into a saucepan. Add sugar and salt to it, mix. Then add honey, stir again and pour vegetable oil into it. Stir well and put on fire. Bring to a simmer and add vinegar. Leave to simmer for another 20-30 seconds and turn off.

3. And while the brine is boiling, mix the cabbage and carrots in a deep dish or bowl. Then add the onion and garlic and stir again. Mix everything better with your hands.

4. Pour the hot marinade over the vegetables evenly and stir gently. Then place a plate on top, press down a little so that the brine appears on top and completely covers the cabbage. Place a load on top and leave it to be salted literally for 2-3 hours.

5. After the elapsed time, remove the weight and plate. Arrange the vegetables in clean, sterilized jars, tamping down properly. Close the jars with ordinary nylon lids and store in the refrigerator. It can be stored in the cold for 2 months. But in my family it does not cost so much, as it is eaten very quickly.

Instant pickled cabbage with bell pepper

According to this recipe, cabbage is simply amazingly tasty and very crispy. This is how I have been cooking for many years and have never heard any negative feedback. She not only cooks very quickly, but is also eaten just in flight.

Ingredients:

• Cabbage - 1 kg
• Carrots - 1-2 pieces
• Sweet pepper - 1 piece
• Garlic 2-3 cloves
• Sugar - 2 tablespoons
• Salt - 1.5 teaspoons
• Vegetable oil - 50 ml
• Vinegar 9% - 3 tablespoons
• Water - 150 ml

Preparation:

1. Chop the cabbage into thin strips and place in a deep bowl. Add sugar and salt there. Then stir lightly and remember it with your hands to make the juice stand out.

2. Cut the carrots into strips or grate on a coarse grater. Peel the seeds and cut into thin strips. Put everything in cabbage, add chopped garlic there and salt. Mix everything evenly.

3. Pour boiled water at room temperature, vegetable oil and vinegar into the vegetables. Mix everything well again. Cover the vegetables with a plate and place the oppression on the plate. Then refrigerate for 5-6 hours.

4. And after 6 hours you can eat it. It turns out to be very tasty and crispy. Can be refrigerated for up to 2 weeks in sterilized jars.

Pickled cabbage recipe with beets and carrots: quick and tasty

If you marinate our cabbage with beets, then it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be just amazingly tasty, do not hesitate.

Ingredients:

• Cabbage - 1 head of cabbage
• Carrots - 1 pc
• Beets (medium) - 1 piece
• Garlic - 4 cloves
• Water - 1 liter
• Vegetable oil - 100 gr
• Vinegar 9% - 200 gr
• Sugar - 100 gr
• Salt - 2 tablespoons

Preparation:

1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm slices. Cut the garlic into slices.

2. We begin to put everything in the jar. Place 1/2 part of the beets on the bottom of the jar. Then some of the carrots. Next, put a part of the garlic and lay half of the cabbage on top, stack it very tightly. Then repeat the layers.

3. Now we start preparing the marinade. Pour water, vinegar, vegetable oil into a saucepan, add sugar and salt. Stir, put on fire and bring to a boil.

4. After the marinade has boiled, pour it into the jar. Close the jar with a nylon lid and leave to cool completely, then put it in the refrigerator. In a day, she will be ready to eat.

Pickled cabbage with vinegar, oil and carrots in a 3 liter jar

Here's another quick pickle recipe. The cabbage turns out to be so extraordinary and crunchy that the tongue can be swallowed. This salad goes very well with potatoes and fresh herbs. Once I tried adding cilantro greens there. My husband and girlfriend really liked it, but I didn't. Apparently cilantro is clearly not my favorite greens. But here everything is not for everybody.

Ingredients:

• Cabbage - medium head
• Carrots - 2 pieces
• Garlic - 2 cloves
• Water - 1 liter
• Vegetable oil - 0.5 cups
• Sugar - 0.5 cups
• Salt - 2 tablespoons
• Bay leaf - 2 pieces
• Peppercorns - 2 pieces
• Vinegar essence - 1 tablespoon

Preparation:

1. Chop cabbage into strips, grate carrots on a coarse grater. Stir everything in a deep dish and then put in a 3 liter sterilized jar.

2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait for it to boil, keep it on fire for another 3 minutes and turn it off. Then add garlic passed through a press, vinegar essence to the pan and stir. Now pour the marinade into the vegetable jar. Cover with something on top and leave to cool, then close with a nylon lid and put in the refrigerator.

3. You can eat it in a day. She has an amazing taste, she is very juicy and crispy. Such an appetizer will always be in place on any table.

Video on how to cook cabbage in 2 hours

Do you still have doubts and do not fully understand everything? It doesn't matter, I found a very detailed and understandable video recipe. Having looked at it, you should no longer have any doubts. I wrote out the ingredients, but see for yourself how to cook.

Ingredients:

• Cabbage - 3 kg
• Carrots - 3-4 pieces
• Garlic - 4 cloves
• Water - 1.5 liters
• Vegetable oil - 200 gr
• Sugar - 200 gr
• Salt - 3 tablespoons
• Vinegar 9% - 200 gr

Well, now, I think, no one has any doubts left. You have seen that everything is very simple and quick to prepare, and the result will only please everyone. When serving, you can add your favorite herbs, such as dill or parsley.

You have seen very simple and quick recipes on how to make delicious pickled cabbage. Now all that remains is to choose the option to your liking, stock up on food and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.

All I can do is wish you bon appetit. While!