Fragrant and juicy cabbage is the best side dish for fish and meat. That is why pickled head of cabbage is a traditional component of the diet of many families. The most popular cooking technique is the so-called quick method of cold marinade. The article will examine in detail how to properly pickle cabbage for the winter without unnecessary difficulties; the subtleties of the most popular recipes for cold pickling vegetables are described.
Selection and preparation of ingredients
Winter is the best period to open a jar of pickled cabbage and feast on it. This dish makes a good contribution to the winter diet, which is devoid of many substances necessary for a healthy metabolism. In addition to improving immunity, the product is especially appreciated by lovers of meat products. A crispy structure with a rich and slightly sour flavor best complements such dishes. To prepare this winter product is not difficult, however, for many housewives, the process does not end successfully.
Important! If caterpillars or insect larvae were found between the leaves of cabbage, heads should be soaked in slightly salted water (0.5 tsp / l). This technique will help eliminate pests from the vegetable.
The reason for this is the improper preparation of heads of cabbage, so pickling a vegetable should be approached with care. First of all, you should choose high-quality and suitable for pickling forks. To do this, you must know the type of vegetable. Marinating provides for the effect on the tissue of a vegetable crop of a fairly aggressive brine, which gives the vegetable the necessary taste.
Therefore, strong heads of cabbage, differing in dense leaves, are suitable for processing - only such cabbage will crunch after processing. All sorts of late hybrids of cabbage are best suited for this. When choosing a vegetable, you should pay attention to the condition of the leaves. Fruits affected by rot and traces of pests should be discarded. The head himself should be dense, weighty, its stratification should be difficult.
Preparing the fruit before pickling is quite simple. First, they should be thoroughly washed under running cold water, and then dried. If the outer leaves are sluggish, or have any damage, they are cut and removed. After that, you need to chop the heads carefully. They are cut into strips, small straws, squares, or any shape.
Cold pickled cabbage recipes for the winter
Pickled cabbage is so popular that there are a huge variety of recipes for its preparation. At the same time, the classic recipe using beets is considered the most popular, as well as a method involving the use of cranberries.
Classic cold can recipe
3 cans of 1 l30 minutes
shredded cabbage
2 kg
Nutritional value per 100 g:
Combine chopped cabbage with finely grated carrots and carefully move.
In a separate bowl, dissolve salt, sugar, salt in water, add vinegar to the liquid.
Fill a tightly three-liter jar with vegetable mixture, and then fill with brine. Close the jar with a lid and refrigerate for 12 hours.
Combine chopped cabbage with finely grated carrots and carefully move.
In a separate bowl, dissolve salt, sugar, salt in water, add vinegar to the liquid.
Fill a tightly three-liter jar with vegetable mixture, and then fill with brine. Close the jar with a lid and refrigerate for 12 hours.Video recipe
Important! To avoid unpleasant bitterness in the dish, the jar should be aired during pickling (periodically lifting the lid). This will help eliminate excess carbon dioxide from cabbage brine, which is the main cause of the unpleasant aftertaste.
With cranberries
3 cans of 1 l30 minutes
chopped cabbage
2 kg
sunflower oil
125 ml
Nutritional value per 100 g:
- Cut the carrots into small strips, and then combine it with chopped cabbage and berries.
- Make salted marinade. To do this, put salt, sugar and sunflower oil in water. The resulting mixture should be boiled for 3-5 minutes.
- Remove the liquid from the heat, add vinegar to the hot marinade. During the preparation of pickles, vegetables should not be poured with boiling water, so the brine must be cooled.
- Fill the cans with cabbage, and then fill the containers with marinade. The liquid should be poured gradually to avoid air gaps between the layers of vegetables.
- Close the jars with a lid, move them to a cold place for 2 days.
Did you know? The oldest preserved pickled dish (more than 3 thousand years) considered duck meat in olive oil. It was discovered in an amphora of the tomb of Tutankhamun.
With beets
3 cans of 1 l30 minutes
chopped cabbage
2 kg
sunflower oil
125 ml
Nutritional value per 100 g:
- Put a little cabbage on the bottom of a three-liter jar, and then on top place a bay leaf, a little garlic and pepper. Put the chopped beets on top of the spices and then the carrots.
- Fill the container alternately with layers of cabbage, pepper and garlic, beets and carrots. The last layer should be from cabbage. Lovers of hot peppers can add a few rings of chili pepper to garlic and pepper.
- Pour vegetable oil into the seaming container.
- In a separate container, combine water, sugar, salt and vinegar, and then bring the mixture to homogeneity. To speed up the process of dissolving salt and sugar, you can slightly warm the mixture. The resulting liquid should be cooled, vegetables should be filled with cold brine.
- Fill the container with brine, close it with a tight lid. The liquid fraction should completely cover the contents of the can.
- Leave the jars in a dark place for several days, after which - transfer them to the refrigerator.
Storage Features
After a simple cabbage has turned into a fragrant and tasty product, the dish should create the necessary storage conditions. Since salting takes place without high-temperature processing, cabbage brine is a favorable environment for the development of fungi and bacteria, despite the high content of salt and vinegar in the liquid.
It is best to keep the vegetable in the refrigerator, ventilated cellar or vegetable store, at +5 ... + 15 ° C. Under such conditions, it is able to be stored for 5-6 weeks. It is possible to prolong the preservation of pickles in the refrigerator, at a mode of 0 to + 5 ° C. In this temperature range, the product can retain freshness for up to 8 months.
Did you know? Cabbage is a representative of a group of plants that do not have wild relatives in the wild. All existing varieties and hybrids are cultivated and were known to man in the Bronze Age.
Pickled cabbage is one of not many products that successfully harmonizes with almost any dish. Today, there are many methods for salting vegetables, but cold salting is considered the simplest and most effective. The process of pickling is a force even for beginner cooks, and an ordinary vegetable becomes an adornment of any feast.
