22 delicious pickled cabbage recipes for the winter

Pickled fresh cabbage is a great addition to any everyday or holiday meal. Fragrant, piquant, and crisp, it pairs perfectly with boiled potatoes and various grains, and makes a wonderful side dish for meat and fish. However, to ensure the cabbage is delicious, doesn't fall apart, and retains its texture, it's important to follow the recipes carefully.

Features of preparation and use of pickled cabbage

Pickling is done using vinegar. This method of preserving vegetables for the winter should not be confused with fermentation, which occurs when the acid in the vegetable is released.

The unique preparation method involves using a special marinade, typically consisting of water, salt, sugar, vinegar, and a variety of spices. Among the latter, bay leaves, cumin, cloves, and black pepper are most commonly used, but other seasonings and spices may also be added. As a result of the vinegar treatment, the cabbage becomes ready very quickly, and can be stored in a pickled state, sealed in jars, for several years.

Selecting and preparing vegetables

Firm white cabbage is suitable. There are no special preparation rules, the main thing is that the cabbage is clean. Remove a few outer leaves, and discard the core, located in the middle.

The most delicious recipes for winter preparations

They take one of the proven recipes.

Classic

The simplest recipe is made from:

• 2 kg of main ingredient;
• 100 g carrots;
• 5 cloves of fresh garlic.

For the marinade, you'll need a liter of water, two tablespoons each of salt and sugar, and standard seasonings. Shred the marinade into strips, but not too finely. Add grated carrots and garlic pressed through a garlic press.

The marinade is quite simple to prepare: add all the seasonings to boiling water, simmer for 7 minutes, and only then add vinegar (40 ml per liter). Pour the brine over the cabbage and let it sit for 24 hours. The pickled cabbage reaches its best consistency on the third or fourth day. Eat immediately or store in jars (in which case additional sterilization will be required).

Shredded cabbage marinated in vinegar

Making this isn't difficult. The pieces turn out crispy and flavorful. For 1 kg you'll need:

• 1 beetroot;
• 2 tbsp each of sugar and salt;
• vinegar 75 grams per liter of water;
• seasonings.

Cut the beets into 3- to 4-centimeter-long pieces. Make the marinade: boil the beets for 30 minutes, then add the seasonings, and finally add the vinegar. Pour the mixture over the cabbage. Leave it in a glass container for 24 hours.

Recipe without sterilization

To make a preparation without sterilization, you will need for 1 kg of the main product:

• 2 tablespoons each of sugar and salt;
• 75 g vinegar;
• 1 liter of water;
• cloves, pepper, bay leaf.

The vegetable is finely chopped with a sharp knife. Salt, sugar, and spices are added to boiling water, and the vinegar is added at the very end. Pour the boiling water over the cabbage and seal immediately. The jars must be thoroughly sterilized; they can be stored for up to six months.

Under the iron lids

Marinating is carried out according to the following algorithm:

• finely chop the vegetable (up to 0.5 cm in width);
• put bay leaf and pepper at the bottom of the jar;
• salt, sugar and finally vinegar are thrown into boiling water;
• added to vegetables;
• put in the refrigerator for four days without covering with a lid;
• Sterilization is carried out for half an hour.

They are closed with iron lids.

Delicious cabbage and beetroot preserves in a jar

Marinated beetroot salad is sweeter, so even little kids who aren't big fans of vegetable salads will love it. Here's how to make it:

• chop the cabbage and place it in a jar in a layer;
• grate the beets on a coarse grater and add a layer on top;
• alternate 4-5 layers;
• Grate garlic on top.

Next, pour in the marinade prepared according to the standard recipe. You can also add 30 grams of vegetable oil (per three-liter jar). Leave for 24 hours. Roll up after additional sterilization.

Marinated with tomatoes

It turns out very tender, perfect for meat and fish. Here's how to make it:

• cut cabbage;
• tomatoes are cut into strips;
• put vegetables in layers;
• pour in a standard marinade.

Leave for 24 hours. Then, place the mixture in one-liter containers, soak in boiling water for half an hour, and seal with metal lids.

A quick recipe for pickled cabbage in hot brine

Even a novice homemaker can make this canning recipe. You'll need:

• cut the vegetable into thin pieces;
• put a liter of water on the stove;
• wait until it boils and add seasonings;
• pour in vinegar when turning off the composition;
• Pour the resulting brine over the food.

Next, bring the mixture to a boil. Then add garlic and a sprig of dill to enhance the flavor.

Marinated broccoli with bell peppers

It's not just regular white cabbage that can be pickled at home. A popular recipe uses:

• 1 kg broccoli;
• 1 kg of bell pepper.

Boil the broccoli in boiling water for 10 minutes. Cut the pepper into strips and add it to the broccoli. Pour the prepared vinegar marinade over everything.

The jars must be sterilized.

Early cabbage with vinegar at home

A special feature of early cabbage is that it releases a lot of juice. Therefore, no water is needed for canning. The vegetable is simply covered with a mixture of vinegar and seasonings and then vigorously crushed by hand until the cabbage juice is released.

The best recipe for crispy pickled cabbage with vegetables, like a salad

To get crispy cabbage, you need to follow the rules:

• cut the cabbage not too finely and do not allow it to settle;
• other vegetables should be of high quality and fresh;
• do not allow the salad to release juice.

Chop the vegetables (carrots, beets, bell peppers, and onions will all work), and marinate them without adding any water. Then refrigerate for 12 hours. Remove, pour the marinade over them, and sterilize for five minutes.

In Korean

Need to:

• 2 kg of cabbage;
• 500 g carrots;
• 5 cloves of fresh garlic;
• Korean seasoning.

For the marinade, you'll need a liter of water, three tablespoons each of salt and sugar, and standard seasonings. Shred the cabbage into strips, then add grated carrots and garlic. The marinade is simple to prepare: add the seasonings to boiling water, simmer for seven minutes, and finally add vinegar. Pour the marinade over the cabbage and let it sit for 24 hours. Then, roll it up.

In Gurian

You can make Gurian cabbage using the following ingredients:

• 2 kg of cabbage;
• 1 beetroot and carrot;
• 8 cloves of garlic;
• 1 red pepper.

The vegetables are cut into large pieces and layered. A standard marinade is prepared and poured over the top. Press down firmly with a plate (you can use a three-liter jar of water to add weight). After 24 hours, the Gurian cabbage is sterilized and canned.

With pepper as a salad for the winter

The marinade for this salad is slightly modified. This preserve is tender and unsalted. Therefore, instead of using two tablespoons of salt and sugar, use one tablespoon each. The chopped vegetables are mashed by hand to release a fragrant liquid. You can also add baby carrots and onions.

Pickled cabbage "Eastern dawn"

Finely chop the cabbage and carrots and mix them together. Leave for three hours until the juices release. Add the spices and cabbage to the jars and press down firmly. Pour the marinade over them (in addition to the essential ingredients, add saffron and star anise).

Sweet cabbage

There's nothing complicated about making this sweet treat. The recipe is standard, but you'll need to double the amount of sugar.

Crispy and juicy cabbage pickled in cold brine

This preparation will turn out very crispy and delicious. You'll need to finely chop the vegetables, and meanwhile prepare the marinade according to the classic recipe. However, don't immediately pour it over the cabbage. Let it cool completely, then refrigerate for 24 hours. Only then do you sterilize it.

Pouring cold brine will help preserve maximum vitamins and crunch.

Spicy pickled cabbage with ginger

For the marinade, you'll need a liter of water, two tablespoons each of salt and sugar, and seasonings. Shred the cabbage into strips, but not too finely. Add grated carrots and garlic. Add the seasonings to the boiling water, simmer for 7 minutes, and then add the vinegar and ginger root (50 grams per liter of marinade will be sufficient). Pour the marinade over the mixture and let it sit for 24 hours. Seal the jars after sterilization.

With carrots and garlic

There is a known recipe for which:

• 1 kg of cabbage;
• 1 kg carrots;
• 8 cloves of garlic.

The carrots are shredded, cut into small strips, and finely chopped garlic is added. Everything is poured into a pre-prepared marinade with vinegar. The jars must be sterilized.

With vegetables and apples

For one kilogram of the main ingredient take:

• 800 g sour apples;
• 600 g young carrots;
• 600 g sweet pepper.

Cut all the vegetables into strips. Then, pour in the marinade prepared according to the standard recipe. You can also add 20-30 grams of vegetable oil (per three-liter jar). Leave for 24 hours. Can be sealed only after sterilization.

With butter

Marinating is done according to a standard recipe. Oil is added to the vegetables, and only then is the marinade poured over it.

Finger-licking good recipe

Required for 1 kg:

• 600 g carrots;
• 400 g pepper;
• 400 g tomatoes;
• 1 capsicum.

The vegetables are chopped and mashed by hand until the juices are released. Salt, sugar, spices, and vinegar are added to boiling water. The jars are poured with boiling water, but not sealed immediately. They are left to stand for 24 hours, and only then are finely chopped tomatoes and vinegar added. The jars are sterilized for half an hour.

With citric acid

The recipe is essentially standard. For the marinade, you'll need a liter of water, two tablespoons each of salt and sugar, cloves, pepper, and bay leaf. The vegetables are shredded into strips, and grated carrots and garlic are added. Instead of vinegar, citric acid is added. You'll need three teaspoons per liter of the mixture.

Duration and storage conditions

With sterilization, jars can be stored for up to two years. Without sterilization, they can be stored for up to six months.