10 delicious recipes for early pickled cabbage in jars for the winter

Pickled early fresh cabbage for the winter in jars This recipe makes a delicious and mouth-watering preserve. Even those who don't consider themselves fans of fresh vegetables will love it. This preserve can be eaten not only with potatoes, meat, or grains, but also added to salads, vinaigrettes, borscht, or cabbage soup.

There are several recipe options, but the most delicious ones, which every housewife is recommended to try, are spicy, with beets and peppers, tomatoes, and curry.

Do they pickle early cabbage?

The question often arises as to whether early cabbage can be pickled. Contrary to popular belief, the answer is yes. Pickling is possible, but the vegetable must be of the right variety, and the preparation technique must be carefully followed.

Only early-ripening cabbage is suitable. This type appears in early to mid-summer, but at this time, housewives tend to delight their families with salads made from freshly shredded cabbage with the addition of beets, butter, cucumber, carrots, or cranberries. This explains the relatively low popularity of canned cabbage. In fact, canned vegetables are very crisp, tender, and flavorful.

Early cabbage differs from regular cabbage in that it matures faster. It appears as early as 130 days after planting, but the harvest can be earlier if weather conditions permit. The heads of this early variety are small, and the leaves are not as tightly packed together.

Housewives share the following secrets for pickling vegetables:

• You need to use all the leaves, since the top ones give a big crunch in the preparation;
• there is no need to press the cabbage too hard, as it will lose its properties;
• Vinegar must be added to the mixture; you can use not only 9% vinegar, but also 3% vinegar.

Pickling early varieties shouldn't be particularly difficult. The key is to follow the recipe carefully and use sterilized containers and tools. If you taste the ingredients during the cooking process, you should never touch the food again with the spoon you licked. Otherwise, microbes will get into the canned food and it will definitely swell.

Cooking Features

Pay attention to the cooking rules.

Selecting and preparing vegetables

Early cabbage is distinguished by:

• smaller head size;
• bright greenish tint;
• tender and crispy structure;
• fewer formed leaves;
• dense but soft stalk;
• a large number of useful substances and minerals;
• excellent taste qualities.

Any early cabbage is generally suitable. The main thing is that the leaves are free of microbial, bacterial, or insect damage, mold, or rot. The outer leaves are not removed from the cabbage, as they are quite soft.

Wash thoroughly - if even a little dirt remains, the jars risk swelling.

Sterilization of containers

Sterilization of containers for preparation early cabbage preparations A must. One-liter, two-liter, or even three-liter jars will do. Carefully inspect the jars for chips. Then wash them with baking soda and detergent in hot water, then rinse with ice water. Sterilize them using any convenient method, such as in the microwave, on the neck of a boiling kettle, or in the oven. Afterward, place the jars upside down on a clean towel.

Delicious recipes for young pickled cabbage

The recipe is chosen to suit your taste.

The classic method of preparation in 3-liter jars

This recipe requires a marinade. Ingredients:

• 2-2.5 kg of early cabbage;
• carrots - 300 grams;
• 0.3 ml vinegar;
• 6 black peppercorns, bay leaf;
• 2 teaspoons of sugar and salt per liter of marinade.

First, shred the carrots very finely. Place them immediately in a sterilized jar. Next, chop the cabbage, not too finely. Ideally, about a centimeter wide and about 3-6 centimeters long. Soak the cabbage in water for 15 minutes, then bring the water to a boil in an enamel container. Add more water, then drain and bring to a boil again. Repeat the process once more, adding vinegar, salt, and sugar at the end. Pour the resulting marinade over the vegetables, sterilize for 15 minutes, and quickly seal.

A quick recipe

The ingredient list is the same as for the classic recipe. However, the steps are slightly different:

• cut a kilogram of early cabbage into strips;
• finely chop the carrots or grate them on a Korean grater;
• boil a liter of water, adding 5 tablespoons of sugar and 2 tablespoons of coarse salt;
• immediately after turning off, add a hundred-gram glass of vinegar to the water and vegetable oil to taste;
• The resulting brine is poured over the cabbage, pressed down slightly and placed in the refrigerator.

This flavorful appetizer is ready to eat in just five hours. It's even more delicious if you add fresh vegetables or berries, such as tomatoes, cucumbers, or cranberries.

We marinate cabbage in pieces

Pickled cabbage pieces turn out very crispy and piquant. You only need the usual number of ingredients. Here's a step-by-step guide:

• cut 1.5 kg of cabbage heads into thick pieces;
• place the tops, dill umbrellas, black pepper and bay leaf at the bottom of the sterilized container;
• place the cabbage pieces evenly in the jar so that there are a minimum of gaps;
• Make a marinade using 1 cup of sugar, 3 tablespoons of salt, and 200 grams of vinegar per liter of boiling water.

After this, pour the marinade over the vegetable pieces. Sterilize for 12 minutes.

Let's make a spicy appetizer

The spicy appetizer is marinated according to the classic recipe, but red hot pepper is added. It is worth noting that this vegetable is quite spicy, so it is better to work with it wearing gloves.

Preparation with beets

You can marinate cabbage, which will acquire an amazing purple hue, if you have the following ingredients:

• 1 kg of main;
• 0.3 kg young beets;
• 200 grams of 3% vinegar;
• 5 tablespoons of sugar and 3 tablespoons of salt;
• seasonings to taste (pepper, bay leaf, etc.).

Cut the cabbage into strips or cubes 4-5 centimeters long. Prepare the marinade according to the classic recipe and pour it over the vegetables. Once cool, return to the stove and bring to a boil. Meanwhile, pack the shredded beets into jars. Pour the marinade over them and quickly seal.

Assorted peppers

Another quick recipe involves pepper. Cut it into very fine strips and add it immediately. Don't expect it to stay hard—marinated in vinegar, it will soften and release a delicious juice after a few weeks.

Tomato and cabbage snack for the winter

The unique feature of this dish is that the marinade is made using tomato paste or fresh tomatoes. If using the former, 100 grams per liter of the mixture will suffice. If using fresh tomatoes, you need to first extract their juice and dilute it with boiling water for the marinade in a 1:1 ratio.

Making a spicy curry dish

Curry makes for a unique cabbage. The recipe is generally classic: use two teaspoons of curry per liter of vegetables. However, you can use other seasonings, such as fennel, basil, turmeric, or cayenne pepper. This will enrich the flavor and add a piquant note.

Pickled cabbage under iron lids

Need to:

• 1 kg of cabbage;
• 0.3 carrots;
• 0.2 onions;
• 2 tbsp. sugar and salt;
• 75 ml vinegar;
• 40 g vegetable oil.

Cover the vegetables with water and let them sit for 15 minutes. Drain and repeat the process two more times. During the last step, add salt, sugar, oil, and vinegar, cover, and seal with metal lids.

Cold method

Chop the cabbage, sprinkle it with sugar and salt (2 tablespoons per kilogram of the mixture), and press it under a heavy press. The juice released over several hours makes a delicious marinade. Pour it back over the cabbage and repeat the process. This very crispy and flavorful dish is ready to eat in two days.

Duration and storage conditions of blanks

Unsterilized varieties will keep for no more than a few weeks in the refrigerator. Those left under a nylon lid will last up to 4 months. Young cabbage, however, can be stored under a metal lid for up to 2 years.