TOP 13 delicious recipes for quick pickled cabbage for the winter

Quick-pickled cabbage preserves its micronutrients and amino acids longer than fresh cabbage. This delicious appetizer stimulates metabolism, restores microflora, and helps fight colds, infections, and vitamin deficiencies. Pickled cabbage is eaten with fish and poultry, porridge, and potatoes. It is soaked in brine for several hours and is also prepared for long-term storage.

Selecting and preparing cabbage

A fragrant and crunchy snack is made from late-ripening varieties of cabbage, whose tissue structure is not damaged during processing and long-term storage. Gribovskaya, Kharkivska, Amager, Kamennaya Golova, and Countess cabbage are suitable for pickling. The leaves are difficult to separate from the dense heads; they crunch when broken.

The vegetable is cleaned of dirt by rinsing it under running water and, depending on the recipe, chopped into strips or cut into large pieces.

How to quickly pickle cabbage: delicious recipes

Pickles from this crop are prepared using various technologies, combined with peppers and squash, beets and caraway seeds, and as a result, the taste changes, becoming richer and brighter.

The classic way

To pickle cabbage using the traditional method, select the ingredients for a 3-liter jar. This container will fit a small head of cabbage weighing 2 to 3 kg. In addition to the main ingredient, you will need:

• a liter of water;
• 0.5 cups vinegar;
• a couple of spoons of vegetable oil;
• 1 carrot;
• spices.

Shred the cabbage into strips, mix with cumin and bay leaf, add 15 black and allspice berries, and finely chopped carrots. Fill a container with the mixture. Pour water into a saucepan, add 4 tablespoons of sugar and 1 tablespoon of salt, and simmer with vinegar for 3 to 5 minutes.

The container with cabbage is seasoned with oil and marinade, covered with gauze, which is folded into layers.

With hot brine

To ensure that soon-to-be guests appreciate your culinary skills, you can prepare a crispy appetizer the day before. To do this, wash a head of late-ripening cabbage under the tap, remove the outer leaves, and divide it into sections, then shred it into strips. Peel three or four carrots and grate them. Peel the garlic and press it.

Bring one and a half liters of water to a boil in a saucepan with coarse salt and sugar. Remove from the heat, combine the liquid with vinegar, add a few cloves and a bay leaf, and bring to a boil again. Fill the jar with the vegetables to the top with the hot mixture. For the filling, you'll need:

• 1.5 one and a half liters of water;
• 60 g salt;
• ground pepper;
• 20–30 ml vinegar;
• 2/3 cup sugar.

The cabbage will marinate for 24 hours, but it will become even more delicious once it's left to stand. It's used to make soups and borscht, pie fillings, and all kinds of salads.

Cold method

Many women learned how to prepare this vegetable appetizer from their grandmothers, who used minimal ingredients and no seasonings, yet still produced crispy and flavorful cabbage. For a medium-sized head of cabbage, you'll need 2 or 3 carrots and ½ cup of vinegar.

It's important to follow the correct proportions when preparing the marinade. Add 2 liters of salt and 2 liters of sugar to each liter of water.

While the boiling mixture is cooling, you need to chop the cabbage, combine it with chopped carrots, transfer it to a container, season with vinegar, and pour the cold marinade to the top.

Finger-licking good recipe

Cabbage can be combined with other vegetables, but perhaps it pairs best with carrots and bell peppers. To prepare this culinary masterpiece:

1. The tight head of cabbage is cleared of its outer leaves.
2. The garlic is peeled and squeezed out using a special tool.
3. The carrots are grated and the pepper is cut into strips.
4. The vegetables are placed in a bowl and the cabbage is gently crushed by hand.

Fill a saucepan with water, salt, and sugar. After the grains dissolve in boiling water, add oil and vinegar, sprinkle in the allspice, and add bay leaves.

Pour the warm marinade into the vegetable mixture, cover with a plate, and press. After 4-5 hours, you can enjoy this crispy snack.

Marinate according to the Provencal recipe with brine

Cabbage prepared this way is loved by adults and children alike for its pleasant sweet and sour flavor. Garlic, added to the marinade, removes the distinctive vinegar smell. To delight your family with this aromatic salad, use:

• 2 carrots;
• 1 head of cabbage;
• sunflower oil 150–170 ml.

Fill a saucepan with 4 cups of water, 2 tablespoons of salt, add 200 g of sugar, and 6–8 cloves of garlic. When the liquid boils, add the vegetable mixture while it's still hot.

In Korean

The cabbage, cut into pieces rather than strips, looks very appetizing and has a beautiful color. The beetroot imparts a pink hue to the firm, light-green leaves, and the hot pepper adds a touch of spice. In addition to these ingredients, this Korean-style appetizer also includes:

• ½ cup butter;
• head of garlic;
• 150 ml of vinegar.

A small head of cabbage is halved and shredded. The beets are mashed, and the vegetables are arranged in layers in a container. Hot pepper and garlic are added, the marinade is seasoned, and the mixture is left in the refrigerator overnight.

Georgian-style cabbage with beets without vinegar and oil

To give a vitamin-rich snack a rich aroma, it is not necessary to use a lot of spices, a large number of ingredients, and vinegar, which is necessary for marinating.

A dense head of cabbage is shredded, the beets are grated, the garlic is sliced, and the pepper is cut into rings. The vegetables are layered in a deep bowl, celery is added, and the cold brine is added. This sweet snack is left to steep for a couple of days, preserving its beneficial properties while fermenting naturally. Georgian cabbage requires careful proportions: for one head of cabbage, you need:

• 3 hot peppers;
• 150 g beetroot;
• 2 heads of garlic.

For the marinade, it's best to use sea salt at a rate of 3 tablespoons per 8 cups. Although sugar isn't added to the vegetables, the preparation acquires a slightly sweet flavor.

Spicy cauliflower marinated with garlic, dill and pepper

Ascorbic and niacin, vitamins D, B, and A, and minerals are preserved when preparing cauliflower appetizers. It looks beautiful paired with tomatoes and cucumbers and pairs beautifully with a variety of vegetables. To marinate a head of cauliflower, you can use:

• 3 onions;
• 400 g sweet pepper;
• garlic;
• dill.

The head of cabbage is washed, damaged areas are removed, and it is divided into inflorescences.

Pour 2/3 cup of sugar into a saucepan with water, after boiling, pour 150-170 ml of vinegar into the liquid, add salt and boil again.

The vegetables are transferred to glass jars, filled with marinade, and sterilized for 12–15 minutes.

With bell pepper

To give cabbage marinated according to the classic recipe a piquant flavor, the garlic is crushed, and the head of cabbage is shredded into strips and pressed down by hand.

Rinse the red and orange peppers under running water to remove the seeds. Peel the carrots and the onions. Combine the chopped vegetables with the cabbage and place them in a deep bowl. Pour clean water into another bowl, mix with salt and sugar, then add oil and vinegar. Pour the boiling mixture into the vegetable mixture, season with hot pepper and bay leaf, cover with a plate, and apply a weight.

For 1.5 kg of cabbage you should take:

• 200 g carrots;
• head of garlic;
• 2 clove buds;
• ½ cup vinegar;
• 4 peppers.

The appetizer is marinated for 3 or 4 hours, acquiring a unique flavor. If refrigerated, it can be eaten within 2–3 weeks.

Ukrainian kryzhavka

The cabbage doesn't necessarily have to be cut into strips; women ferment and salt it, cutting the head into large chunks or even quarters. To give the leaves a pink tint, Ukrainian housewives add beets, but this isn't always the case. To prepare kryzhavka, in addition to cabbage, they use:

• 2-3 carrots;
• ½ head of garlic;
• coriander seeds.

Remove the outer leaves from the cabbage head, separate them into pieces, and boil for 10 minutes, then place them in a bowl of cool water. This process is repeated twice.

The carrots are grated on a coarse grater, and the garlic is squeezed out.

Pour 2 liters of sugar and 3 liters of salt into a liter of water. When the liquid has boiled for several minutes, remove from heat and add coriander seeds and grated carrots.

The vegetable mass is placed in a deep bowl, layered with garlic, seasoned with cooled marinade, left under pressure, and the ryzhavka is soaked for 12 hours.

The daily snack is served with garlic and herbs; in Ukraine, it is eaten with butter and even sour cream.

Pickled cabbage with cranberries

Vegetables are salted and fermented with garden and wild berries, which impart a tart flavor. A real treat is achieved by adding a little cranberry when pickling the cabbage:

1. The head of cabbage, cleaned of its outer leaves, is divided into 6 parts, chopped and placed in a deep bowl.
2. The carrots are chopped into pieces and added to the cabbage.
3. Combine a liter of water with equal amounts of sugar and salt (1 tablespoon each) and mix with oil. Once the granules have dissolved, add vinegar.
4. Add cranberries to a container with vegetables, fill with marinade, and leave under pressure for several days.

For a 2 kg head of cabbage, you'll need 2-3 carrots and 30-40 g of berries. For the dressing, use 1/2 cup of oil and the same amount of vinegar.

With ginger

This spicy and slightly sweet appetizer pairs perfectly with fried or boiled potatoes, and it's filling when marinated with other vegetables and sunflower oil. Ginger root adds a unique flavor; 70 grams of the spice is enough for a head of cabbage. Also used:

• 1 carrot;
• bell pepper;
• garlic.

Wash, peel, chop, mix the vegetables, and place them in an enamel saucepan. Add 100 g of sugar, a bay leaf, and 2 or 3 liters of salt to boiling water, simmer for 5 minutes, and then add the fruit vinegar. Fill the container with the ingredients with the marinade and weigh it down with a weight. The appetizer is ready to enjoy after 24 hours.

With vegetables and apples

Many families can't imagine a table without salads and pickles, and housewives use different recipes to prepare crispy cabbage.

This delicious appetizer will be a hit with everyone in the household if you marinate a tight head of cabbage with these ingredients:

• ¼ head of garlic;
• 2 or 3 apples;
• 2 carrots;
• butter - 1/2 cup.

The cabbage should be finely shredded. The sweet and sour cauliflower is washed under running water, peeled, and chopped into pieces. Grate the carrots. Mix all ingredients and place in a bowl. Make a marinade from the spices and oil, add 100 ml of vinegar, and bring to a boil. The aromatic assortment is soaked in the mixture for 24 hours.

The fastest way to marinate cabbage is to have it ready in one hour!

Women don't always have time to even prepare lunch, as they work and raise children, but they can make a savory, vitamin-rich snack in just an hour.

To do this you will need:

• 2-3 carrots;
• 0.5 kg cabbage;
• spices;
• spices;
• chili pepper;
• green.

Place an enamel pan or glass container into which you can finely chop the cabbage leaves, grate the carrots, and chop the chili pepper. Combine the vegetables with the garlic.

Add the spices and coriander seeds to the boiling water, simmer for a couple of minutes, and then add 100 ml of fruit or rice vinegar. Pour the mixture into the container with the chopped vegetables, leave uncovered, and let it soak in the marinade. After an hour, transfer the mixture to clean containers and refrigerate.

Instant Pot Recipe for Young Cabbage with Vinegar

The flavor of poultry or fish dishes, mashed potatoes, or buckwheat porridge improves and gains a piquant flavor when paired with a salad or mixed vegetables. Early cabbage, with its tender leaves, can be marinated for 5 minutes with peppers and carrots, but it's not suitable for long-term storage.

The vegetables are washed under the tap, chopped, the greens are chopped and placed in an enamel bowl, seasoned with boiling brine and vinegar.

To prepare a small head of cabbage use:

• 2 or 4 carrots;
• 3 red peppers;
• fresh dill and parsley;
• garlic cloves.

The dressing is made from spices and water. The appetizer is ready to eat as soon as it cools.

Rules and duration of product storage

Pickled cabbage with vinegar, sealed in sterile jars in a cellar or basement where the temperature remains constant, retains its flavor and remains crisp and aromatic for up to a year. This quick-to-make snack can be stored in the refrigerator for up to a month, placed in a container or regular dish.