5 Best Aspirin-Infused Cabbage Recipes for Winter

White cabbage with aspirin for the winter is a simple recipe that even a novice homemaker can pull off. Aspirin not only preserves the cabbage for a long time but also adds unique flavor notes. You can choose from a variety of pickling options: cold or hot, without vinegar, with carrots, or with spices and seasonings.

Benefits of preparing cabbage with aspirin

Aspirin is acetylsalicylic acid, which is sold in pharmacies. It is used as a tablet for headaches, fever, and pain relief. However, medicine is not its only use. This substance is also used for preserving various homemade foods, such as cucumbers and tomatoes, cabbage, and peppers.

This provides the following benefits:

• The cabbage retains its fresh texture, meaning it is very crunchy, retains its elasticity, and so on.
• The workpiece is disinfected, all microbes are eliminated.
• The taste of vegetables does not change, it remains natural and organic.
• The jars with pickles will definitely not swell, even if there are any shortcomings during sterilization.
• According to the recipes, the cabbage will be ready in a few weeks.
• Such preparations can be stored for up to several years.
• Adding vinegar essence is not at all necessary.

The only caveat is that drinking the brine from this type of cabbage is not recommended. The fact is that it contains a large amount of aspirin, and such a concentration will not have the best effect on the body.

Selecting and preparing ingredients

Late-ripening cabbage, harvested in the fall, is best. It should be very firm, not cracked or loose. You can use a pickling method that involves placing large pieces in a jar, or you can use whole heads. Just remember not to pickle the cabbage in pieces that are too small (less than half a centimeter). Otherwise, the strips will lose their pleasant crunch, become soft, and won't absorb the flavor.

Sweet carrots are best. They should be fresh and bright orange. Avoid very large ones, as they may be dry.

Use coarse rock salt; iodized salt is prohibited for this preparation.

You'll also need any kind of granulated sugar if you want to create a delicious and unique dish. Vinegar is also optional, but if you use it, it's best to substitute regular vinegar with homemade wine or apple cider vinegar.

The following spices are used:

• dill;
• mustard;
• fennel;
• ginger;
• allspice;
• laurel;
• garlic;
• carnation;
• horseradish;
• coriander.

Additionally, the preparations may include cranberries, beets, apples, plums, lingonberries, mushrooms and other vegetables and berries.

Processing of cans

It's best to use jars with a capacity of two to three liters. Sterilization is essential; this can be done in the oven, on the spout of a teapot, or in the microwave. Aspirin will prevent the jars from swelling, even if sterilization was improper.

The best and proven recipes for winter

Use one of the simple recipes.

Classic pickling recipe

You will need to take:

• 3 kilograms of cabbage;
• 6 pieces of carrots;
• 5 liters of water;
• 6 tablespoons of salt;
• 2 cups of sugar;
• 4 tablespoons of household vinegar;
• 4 aspirin tablets;
• seasonings and spices to taste.

The cabbage is peeled, its outer leaves removed, and cut into random pieces. The carrots are grated. Mix everything together by hand to release the juices. The cooking method then depends on the type of cabbage (cold or hot).

Cold method

Pour water into a saucepan, add salt and spices, bring to a boil, and finally add vinegar. Let it sit for 40 minutes. Then simply pour it over the chopped cabbage and cover.

Hot method

Hot-cooked cabbage is immediately dropped into boiling water and boiled for just 2 minutes. Add 1 aspirin tablet per 1 liter of mixture to each jar. Prick the bottom several times. Seal with metal lids.

Cooking cabbage without vinegar

You need to take:

• 2 kilograms of cabbage;
• 100 grams of carrots;
• 60 grams of sugar and salt;
• spices and seasonings to taste, but black pepper and bay leaf are essential;
• 3 aspirin tablets.

Prepare the vegetables as usual, stirring until the juices are released. Place a sterilized three-liter jar on a clean surface, and add a third of the salt, sugar, and all the seasonings to the bottom. Add half of the cabbage and carrot mixture, then top with the other third. Repeat the process, sprinkling the remaining seasonings on top. Pour boiling water up to the shoulders, making holes all the way to the bottom. Seal with metal lids, turn over, wrap, and let cool completely.

We ferment vegetables with acetylsalicylic acid

Fermentation is made from a standard number of ingredients. But the special thing is that it ferments in its own juices; no water is added. One aspirin tablet is needed per kilogram of the mixture.

Assorted carrots

It's best to seal the assortment in jars using the hot method. This method adds not only carrots but also onions, mushrooms, and bell peppers.

Marinate with the addition of seasonings and spices

Pickled cabbage is prepared according to the following algorithm:

• Cut vegetables into 1 cm slices.
• Mix with your hands, adding carrots.
• Add cloves, pepper, bay leaf.
• Leave for 2 days, releasing air.

After preparation, you need to sterilize the mixture and then seal it in jars.

How to store the finished product?

Cabbage is stored in a dry, dark place for up to two years. Aspirin preparations are not given to children under 12 years of age.