Recipes fast food   especially relevant for winter harvesting. Cabbage pickling, although considered a special culinary mystery, also sometimes requires saving time. How can we quickly, when there is no time for a long time to do some kind of pickling? Or is there any other business, of which in summer and autumn a whole carriage and a small truck. Let me tell you the same about how fast and tasty to hold.

For classic hot pickling fast way   We need:

  • White cabbage - half a kilo
  • Carrots - two hundred grams
  • Bulgarian bell pepper   - two hundred grams
  • Salt - thirty-five grams
  • Sugar - a couple of tablespoons, without tops
  • Water - liter

Vegetables are pre-washed and peeled. Cut cabbage into thin straws and rub carrots on a grater. Pepper clean from the seeds and cut the leg, cut into strips. After slicing the vegetables should be well mixed and rather tightly put in a jar.

The pickle is prepared, you can say, to disgrace simply. In the water, mix salt and sugar, bring to a boil, and woo-ala, ready. Hot brine pour our vegetable mixture, close the nylon cover. Wait until the jar has cooled - it will take three to four hours. Then put it in the fridge and wait for about twelve hours. This will allow the cabbage to reach the desired condition, well, just to cool down, because the cooled preservation is especially tasty.

Quick pickling cabbage - a step by step recipe


Ingredients:

  • White cabbage - five kilograms
  • Carrots - a kilo
  • Sugar - three hundred grams
  • Salt - seventy grams

Step-by-step guide to action:

  • First of all, let's clean and cut vegetables. Cabbage cleaned from the top dark green leaves. Wash carrots under running water and clean.
  • Heads cut into a couple of parts for the convenience of subsequent cutting into straws. Grate the cleaned carrots.
  • We put cabbage mixed with carrots in a jar slightly tamping. It is important to do this carefully, so that the cabbage is not very crumpled and does not give too much juice.
  • Pour the cabbage is necessary cold water, with sugar and salt dissolved in it.
  • A jar filled with cabbage and marinade is left for three days at a temperature of twenty-two degrees. Be sure to put it in some kind of container like a baking tray. The fact is that cabbage will ferment, and because of this, the volume of brine may increase, and that will pour over the edge.
  • After completing the whole fermentation process, it is advisable to hold the cabbage for a day or two in the refrigerator. After this time, it remains only to get the cabbage and crunch for both cheeks.

Quick pickling cabbage in cans

Products necessary for salting:

  • Bulgarian sweet pepper - a pair of fruits
  • Carrot - half a kilo
  • Water - one and a half liters
  • Salt - eighty grams
  • Sugar - one hundred fifty grams
  • Vinegar 9% - a couple of tablespoons

Cabbage and carrots wash and clean. The first is cut into strips, the second is three on a grater. Pepper cleaned of seeds together with the stem, cut it into a straw. Mix all the vegetables and put in a jar.

Dissolve salt and sugar in water, wait until it boils. Pour in the vinegar, boil for a moment and pour it into the jar. Roll cover and leave to cool under a blanket. After the jar has cooled to room temperature, remove to the fridge for a few hours. Consume chilled.

Pickled Cabbage


Cutting cabbage into strips is banal, and is mainly used for harvesting for the winter, but if you need more tasty and appetizing cabbage, it is best to salt it in large pieces. For this we take:

  • White cabbage - one and a half kilograms
  • Carrot - four hundred grams
  • Water - liter
  • Salt - three without top tablespoons
  • Sugar - four tablespoons with a small slide
  • Vinegar - a tablespoon

We clean the cabbage and cut it into square pieces with sides of five to six centimeters. Carrots need to grate on the thread. Mix vegetables and put in jars.

Pour sugar with salt into water, boil and add vinegar. Fill the resulting marinade in a jar. Close it with a lid and wait for cooling. After reaching the cabbage at room temperature, put it in the fridge for a few hours. Actually cabbage is ready, you can serve it to the table.

Quick pickling cabbage in cans without vinegar

Required Products:

  • White cabbage - three kilos
  • Bulgarian pepper - three pieces
  • Carrots - six hundred grams
  • Salt - one hundred grams
  • Sugar - one hundred grams
  • Water - one and a half liters

Cabbage clean from dirty leaves and cut it into strips. We do the same with pepper, after removing seeds. Wash my carrots, clean and rub on a grater. Mix vegetables together in a jar, primping a little.

With brine, everything is simple to horror: mix sugar and salt in water, boil and pour to cabbage. For the sagging we leave the cabbage, covered with a lid, cool under a blanket.

Recipe for quick pickling cabbage with beets in Gurian style

Necessary vegetables:

  • White cabbage - one kilogram
  • Carrots - three hundred grams
  • Beetroot - three hundred grams
  • Hot Chili Pepper - One Pod
  • Garlic - 4 cloves
  • Sunflower oil - tablespoon
  • Sugar with salt - a tablespoon
  • Vinegar - a teaspoon

Cabbage we clean, cut into square or triangular pieces with sides of five centimeters. Peeled carrots and beets rubbed on a coarse grater. Mix sliced, add chopped pepper and vegetable oil, mix well.

Marinade classic - salt-sugar poured into the water, boil it and add vinegar. Pour this business cabbage. Once the cabbage has cooled, put it in the fridge for a couple of days.

  1. When salting in a fast way, sometimes vinegar is used, you can safely change it with citric acid, table wine for wine or apple. You can even squeeze lemon juice, it will also be a good preservative.
  2. Pay attention to salt, it should be ordinary cooking, without additives, especially not iodized. Sometimes for salting lovers take sea salt. it can also be used, but see that it is clean, best of all oceanic.
  3. Although the cabbage in the above recipe is prepared very quickly, it can just as quickly lose its appearance, turn black and smell, if the brine is not enough. It must cover the entire contents of the tank completely.

I would be glad if you liked these recipes and save a lot of your time with their help. Enjoy your meal!

The fermentation (ambassador) of the cabbage goes back centuries: our ancestors still made this vegetable to provide themselves with a tasty and healthy snack for the winter.

Usually, fermentation takes several days, but today there is a method such as quick salting   cabbage, when you can try it after 1-2 days. Today we will find out what is the accelerated pickling, what ingredients are used, and when such food can be served at the table.

Sauerkraut: choose the best varieties

Before you begin to pickle, we will find out which varieties of cabbage for salting are best suited. In general, the variety should be medium or late, the head large and white, without greens, because only the white leaves contain sugar necessary for fermentation.

The vegetable itself should be crispy and sweet.

For sauerkraut cabbage according to recipes that quickly allow you to serve it to the table, use for salting the following varieties of cabbage.

Present

Shelf life for a fast ferment of this variety is about 5 months. The variety grows taut large cabbages with elastic foliage.

Jubilee F1

Sauerkraut of this variety has the same shelf life and is distinguished by heavy dense heads of weight up to 4 kg.

Dobrovodskaya and Türkiz

The variety forms a smooth, dense cabbages that are not subject to cracking and have a great taste.

Pickled cabbage in this case does not imply long storage.

Belorussian

A quick way to pickle cabbage of this variety is different in that you must ferment cabbages right after harvesting, without letting them lie down.

Glory-1305

Excellent pickling variety of long-term storage. A sauteed recipe for a quick pickle of cabbage or a long result gives a juicy crispy snack for individual consumption or in the form of a side dish for meat or fish.

The Geneva F1 variety has the same properties, which can be salted even in early spring.

Moscow late

One of the best long-stored varieties that preserve elasticity and crispness during fermentation. The mass of one head is 7-15 kg!

Amager

The perfect variety for souring cabbage in a fast way, as well as a long one. It has a decent shelf life - up to six months and the fact that over time its taste only improves.

These properties are inherent in Kharkov winter cabbage, ideal for salting closer to winter.

Gingerbread Man

One of the best late-ripening varieties suitable for pickling. The heads of cabbages are dense, round and heavy - up to 5 kg in weight. Salted cabbage is stored for a long time.

Other varieties that are well suited for sauerkraut fast way include the Russian size and Menza, characterized by a large size of heads (up to 9 kg) and long-term preservation.

To accelerate the ripening of cabbage follow several important rulesto get a well-stored, tasty and high-quality product.

  • We choose only mid-season and late-maturing varieties: early ones are not stored for a long time.
  • The number of carrots should not exceed 3% of the main mass.
  • We do not use iodized salt: only ordinary coarse salt is suitable for fermentation, the amount of which should not exceed 2% of the cabbage mass.


  • Leave the cabbage to ferment at a temperature of 18-20 degrees. During fermentation, bubbles and foam should appear. Foam necessarily remove.
  • Cabbage should be covered with brine. If it is not enough, we put even more pressure or add additional brine.
  • Keep sauerkraut   at a temperature of 0-5 degrees, not higher, otherwise it will perekisnet and become bitter.

If we ferment cabbage according to all the rules, it acquires a sweet-sour taste and amber-yellow color.

Many quickly pickled cabbage, adding vinegar to it. But to really get useful product, we need instant sauerkraut without vinegar, which we prepare according to the following recipes.

Instant Sauerkraut: Recipe with Sweet Peppers

We will need the following products for salting

  • Water - 2 liters;
  • White cabbage - 10 kg;
  • Red sweet pepper - 1 kg;
  • Yellow sweet pepper - 1 kg;
  • Parsley - two bunches;
  • Salt - 300 grams.


How to make sauerkraut quickly
  Cabbage with colorful Bulgarian peppers - a great appetizer and decoration holiday table! We buy peppers and other ingredients, and proceed to quick pickling.

  • Thinly shred cabbage, chop parsley, peppers - diced.
  • Mix vegetable ingredients and tightly laid in an enamel container.
  • Prepare the brine, boiling water with salt until completely dissolved, and cool.
  • Fill the cabbage mixture with brine and put the oppression.

On the second day we start tasting the colorful and juicy cabbage fast! This snack will be your family's favorite dish.

Quick pickling cabbage: a recipe with beets

This recipe for pickling cabbage will need these ingredients.

  • 3 liters of water;
  • 600 g of beets;
  • 3 kg of cabbage;
  • 4 tablespoons of salt;
  • 2 garlic cloves;
  • 600 g carrots;
  • 10 black peppercorns;
  • 4 bay leaves;
  • 3 tbsp. Sahara.


How to make a quick sour cabbage

  With the addition of beets, it acquires a beautiful pink hue and becomes even sweeter. It is used as an independent snack, as a garnish for meat and fish dishes or as an additive to a vinaigrette.
  Cooking it like this:

  • We cut cabbages into quarters, and they are cut into squares of approximately equal size.
  • Three carrots with grated beets for korean carrot   and mix them.
  • We press garlic cloves with a knife and put them on the bottom of cans or enamelware. We put cabbage and carrot mixture in layers.
  • Cooking brine, boiling water with salt, bay leaf and peppercorns.
  • Cool the pot to 80 ° C and pour the contents of the dish.

We are waiting for a couple of days, keeping the container indoors, and then taste it by serving cabbage with beets to meat, fish, and mashed potatoes.

So, you have learned how to quickly pickle cabbage without using vinegar and other non-natural preservatives. Prepare this healthy dish for the whole family, surprise their guests and use them for fasting days - crispy cabbage will give harmony and health!

Today we will talk about how to pickle cabbage and how tasty in childhood we were preparing grandmother .   At the dinner table, cabbage has always occupied a place of honor. In the old days, this vegetable, rich in vitamins and minerals, replaced fast food during fasting. Cabbage was harvested for the winter and spring, in barrels, later used to prepare various dishes. This process was time consuming, time consuming. Now, with the advent of varieties that can be preserved until the new harvest, it is possible to pickle cabbage in small containers, the entire winter-spring period. Consider in this article recipes as you can marinate and pickle cabbage.

Recipes

In the end of autumn, when this valuable food product has completely matured, a mystery occurs in the kitchens: the hostesses are pickling, pickling, canning cabbage. Each has its own little secrets. How do they do it? Here are just some recipes for making juicy, crispy, spicy, sour and such useful cabbage. Now you will learn how to pickle the cabbage correctly yourself. You can also read,.

Pickled Cabbage Recipe

For this, dense, white cabbages of late and medium varieties are suitable: And so are the recipes for pickled cabbage ..

  • 3 kg of cabbage thinly chopped,
  • clean and grate carrots - depends on the desire,
  • 3 kg - 60 g of salt,
  • prepare the marinade: for 1 kg of vegetables, take - sugar (0.2 kg) + acetic essence   (20 g), + 0.5 l of liquid (water), + black pepper (peas) + 4 bay leaves. All components mix, boil, cool.

Mix cabbage and carrots, sprinkle with salt, gently and firmly fold into clean cooked jars, pour the cooled marinade, cover the dishes with foil, parchment paper. After a week (it depends on the air temperature), the prepared product can be consumed.

Sauerkraut (shredded)

We cook our own sauerkraut (shredded), according to the recipe, for this we need. Select juicy, tight cabbages (10 kg), clean from contaminated and upper leaves, wash, cut in half, remove the stalks and chop; 300 g carrots wash, clean, rub.

Place a layer of cabbage leaves in an enamel saucepan, the next is a shredded cabbage and carrots, sprinkle with salt, press the whole vegetable mixture well. Again put cabbage and carrots, salt (you need 0.25 kg of salt for the whole mass), press and repeat until you put the whole cabbage. Cover with leaves. Leave for two hours, then press and put a wooden circle, a lid with a load, so that the cabbage is covered with brine. If your cabbage is not juicy, then in this case, pour a liter to the bottom salt water. Put the pot in a warm place to start the fermentation process.

We must follow the fermentation: remove the foam, remove the appearing mold and make holes in the layers, releasing carbon dioxide.

Ready beautiful cabbage is better to shift into glass jars and refrigerate. It is stored for a long time, and is suitable for cooking borscht, vinaigrette, solyanka, dumplings, salads, etc. This is an excellent cleanser. Nutritionists recommend including it in a diet for diabetes, obesity, liver disease, heart.

Cabbage with beets

How to pickle cabbage with beets? Everything is very simple. Vegetables: cabbage (4 kg), a little garlic, beetroot salad (from 220 to 260), bitter pepper 2 pcs., Horseradish (80 g), a bunch of parsley, washed and peeled. Cabbage cut into pieces of 250 g; horseradish, garlic, chop parsley; beets cut into plates or cubes. Place the vegetables in a wide enamel bowl, pour warm pickle (sugar 200 + 4 liters of water + salt 200 g), cover with a gauze napkin, cabbage leaves, put a circle and load. Put the dishes, cooked salted in a warm place for three days, then transfer to a cool place. Cabbage with beets will turn out beautiful cherry-raspberry, sharp, crispy. Put it in glass jars and store in the cold, prepare salads from it, adding ingredients to your taste.

Cauliflower differs from its close relatives: Savoy, kohlrabi, broccoli rich composition beneficial substances, great taste. It can be sour in the same way as white squirrel. And since pickle cauliflower quickly.

Choose a white, healthy head, clean, disassemble into small flossy buds, blanch for a minute and cool immediately. Peel and chop the carrots. Bottom of dishes in which salt, close grape leaves, celery, dill and layered in layers of cauliflower, carrots, chopped garlic. You can add coarsely chopped bell pepper. Top with greens: dill, celery, parsley. It is convenient to immediately put the vegetables in a three-liter jar.

Boil the brine: to one liter of boiling water, add sugar (20 g) + salt (45 g) + bay leaves + peppercorns. Cool the liquid, pour the cabbage. Cover the jar with a lid, foil, leave for 2 days warm, removing later in a cool place.

If you want to cauliflower   was spicy, you can add spices that you prefer.

White cabbage marinated with nuts is rare and very tasty dish. Prepare it for this recipe, and you will be satisfied.

Take 0.9 kg of cabbage, cut into slices (5x5), blanch for three minutes, cool immediately; add onion, finely chopped (100 to 150 g), grated nuts (90 g), garlic; put in a large bowl; Add vinegar (9% -200 g), salt (35 g), mix well, put into jars, pour boiled, slightly cooled water. Banks can be sterilized - 0.5 liters - ten minutes. after boiling water, liter - 15 -18 min., cover with lids and roll up. And you can cover with lids, parchment paper and leave the vegetables in the pot for a few days (5-8).

If desired, enrich the cabbage with sliced ​​vegetables (3x3): bell peppers, carrots, squash, apples, beets (the cabbage will be burgundy).

Korean cabbage

Recipe how to pickle cabbage in Korean. Cut the cabbage in half and place in steep saline for 28 hours to make the leaves elastic; grind in a meat grinder, with a fine lattice, garlic and bitter pepper, add salted soy sauce   (sold in a store), refrigerate for a few hours. In this mixture, you can add and spices, what you like.

When the leaves of the cabbage halves become plastic and flexible, wash them with clean water; peel back each leaf and spread with cooked spicy mixture; put in a pan under the oppression for a day. This is how Korean cabbage came out, very tasty and fast!

Homemade cabbage

Salty cabbage home never bored, it is tasty and healthy, because vitamin C, in sauerkraut more than in lemons. Salting is based on the lactic acid fermentation process contained in the sugar product. At the same time, lactic acid gives the finished cabbage a pleasant sour taste. Therefore, for cooking, choose late cabbage, with a high sugar content. Take the heads of cabbies healthy, dense, white so that they are not frostbitten.

Tara, with cooked cabbage, put in a wide bowl: during fermentation the juice is released, which can flow along the walls of the jar. Add this juice back to the jar. You can cook for the topping up fresh brine (per gallon of water - 25 g of salt).

Be sure to remove during fermentation foam, mold, wash cargo, a circle, napkins.

If you use a special shredder for cutting cabbage, then save your hands, use gloves - steel knives are very sharp.

Store the finished product at a temperature of +1 to +3 degrees.

The technology of cooking salty tasty cabbage is simple, has many ways: with fruits, vegetables, spices and spices, as well as whole, large chunks.

Now you know how to pickle the cabbage correctly, now you have a lot of recipes left, try.

Success depends on your imagination and preferences, and do not be afraid to experiment!

To eat pickled cabbage, no need to wait long.

There are lots of fast food recipes.

And in a few hours a bowl with a snack will be on the table.

Prepare?

Quick pickled cabbage - general principles and rules

Marinate only juicy cabbages, most often autumn. Lying and winter cabbage for harvesting is not used. The vegetable is chopped on a special grater or knife, then folded into a bowl or into a large saucepan, gently crumpled with hands to reduce the volume.

What is added to the workpiece:

. carrot;

. onion;

. different greens;

Pour the cabbage with vegetables marinade of salt, sugar, vinegar and oil. Since the preparation of fast cooking, it is often used boiling mixture, sometimes warm. Cold marinade   rarely poured, as it is more suitable for long marinating.

After casting, the billet is kept warm for several hours, then cleaned in the cold. Before use, squeeze the excess marinade, put oil into the cabbage, add onions, greens. Since the billet has a soft salty taste, it is great for salads.

Recipe 1: “Daily” marinated instant cabbage

Many housewives are familiar with this recipe. This pickled cabbage can be eaten for 24 hours, and it is cooked very easily and quickly.

Ingredients

. 2.5 kg of cabbage;

. litere of water;

. 100 grams of butter;

. 100 grams of sugar;

. 1.5 tablespoons of salt;

. 400 grams of carrots;

. vinegar 9%;

. 3 cloves of garlic.

Cooking

1. Shred cabbage in any way, preferably with a thin straw, so that it is marinated more quickly and easily. Fold in the pelvis.

2. Coarsely rub the carrot, chop the garlic and send in the pelvis to the cabbage. Slightly remember hands to reduce the amount of vegetables.

3. We shift the vegetables in a more suitable size pot or in jars.

4. For the marinade, boil water with sugar, salt and butter, boil for 2-3 minutes and at the end add 90 grams of vinegar.

5. Let the marinade cool for about 10 minutes, it should remain hot.

6. Fill the prepared cabbage with vegetables and leave to warm for a day. Then you can take a sample. Such preparation is stored in the refrigerator.

Recipe 2: Instant marinated cabbage with beets for 8 hours

The option of a very bright and beautiful snack of marinated cabbage instant. Beet is better to use fresh and juicy, so that it is well dyed vegetables and gave the blank beautiful color.

Ingredients

. 2 kg of cabbage;

. 2 carrots (large);

. 1 beet (about 150-200 grams);

. garlic to taste;

. 80 ml of oil;

. 1 spoon of salt;

. 80 ml of vinegar 6%;

. 4 spoons of sugar.

Cooking

1. Cut carrots lengthwise into 2 parts and chop into semicircles. Slices should be thin.

2. If you put the garlic, then each tooth simply cut into circles.

3. Cabbage just chop.

4. Peel the beets and rub them into straws so that they look like cabbage. In the blank it will not be visible.

5. Combine all the vegetables, mix.

6. For the marinade boil 300 grams of water, add salt with sugar, stir until dissolved. At the end pour in the oil, then add vinegar. Turn off the fire.

7. Pour vegetables over hot marinade, put on a glove, and until the mixture is cold, mix.

8. We put the oppression and leave it warm for 6-8 hours. If done in the morning, then at dinner it will already be possible to feast on a bright snack! But do not forget to decompose the remnants of the banks and put in the refrigerator.

Recipe 3: Korean style marinated cabbage

Another option is pickled cabbage with beetroot, but you can do it without it. But in this case, for the beauty you can put a carrot. In any case, the appetizer is very rich and aromatic. Snack lumpy, which also saves time on the shredding of the head.

Ingredients

. 2-2.5 kg of cabbage;

. garlic head;

. 1 beet;

. 1 bay leaf;

. 0.5 tsp. coriander;

. 2 sprocket studs;

. 0.5 cup of oil;

. a spoonful of salt and sugar;

. litere of water;

. 100 ml of vinegar.

Cooking

1. From the head off we remove the top leaflets and cut it into large pieces with sides of 5-7 centimeters. Fold in an enamel saucepan.

2. Add the grated beets, which also need to be peeled. It is better to lay the beets in layers so that the pieces are colored more evenly.

3. Clean the head of garlic, cut each clove into 2 parts and throw in the pan.

4. To prepare the marinade, boil salt and sugar in a liter of water, add oil, cook for 5 minutes.

5. Now pour in vinegar, crushed coriander seeds and cloves. Turn off the stove.

6. Pour the cabbage with beets with boiling marinade, cover with a plate or an inverted lid of a smaller diameter and set a yoke of 2-3 kg.

7. We leave the billet warm for 15-20 hours and ready! Then we remove the Korean snack in the cold.

Recipe 4: Spicy Pickled Instant Cabbage

For this snack you need a pod. hot peppers   red or green. Cooked spicy cabbage for about a day, but the longer it costs, the saltier and more vigorous it becomes.

Ingredients

. 2 kg of cabbage;

. 300 grams of carrots;

. 1-2 spicy pods;

. 200 grams of butter;

. 100 grams of vinegar 9%;

. head of garlic.

For brine:

. litere of water;

. three spoons of sugar;

. 2 tablespoons of salt.

If desired, add greens, any seasoning (bay leaf, peppercorns, coriander), you can put beets and make a bright harvest.

Cooking

1. Peeled carrot rubbed or cut into large strips.

2. Cabbage should be cut into cubes with sides of 2 centimeters. Upper leaflets and stalk removed. You can also immediately cut off the thick streaks, as they will be salted for a very long time.

3. We clean the garlic head, remove the tails from the pepper and finely chop everything.

4. Put the cabbage, carrot and spicy garlic mixture with pepper in a jar.

5. Boil salt with sugar in water, pour in oil with vinegar, cool to a warm state.

6. Fill the jar and leave to marinate in the warmth, but after a day, be sure to put in the fridge or put it in the cellar.

Recipe 5: Marinated instant cabbage "for 2 hours"

Faster than this recipe pickled cabbage simply does not exist! A wonderful option for cooking salad for dinner or lunch. In addition to the main products, you will need a bell pepper, a better bright color to make the dish more beautiful.

Ingredients

. 0.6 kg of cabbage;

. 1 sweet pepper;

. 2 cloves of garlic;

. 3 peppercorns;

. 1 small carrot or half from large;

. litere of water;

. 2 tablespoons of salt;

. 50 grams of sugar;

. 2 bay leaves;

. 100 grams of 9% vinegar.

Cooking

1. Cut a sweet pepper into straws and rub a cleaned carrot.

2. Cabbage shred in the usual way   grated or cut with a special knife.

3. Peel the garlic, cut not very finely, preferably with thin slices.

4. Mix all the vegetables.

5. For the marinade boil salt with sugar and a liter of water. Add vinegar. Then put all the other spices, except bay leaves. Immediately remove from heat.

6. Fill boiled water with cooked vegetables, let stand for 15 minutes, then stick bay leaves and let cool for an hour.

7. Now you need to remove the cabbage from the brine with your hands, do not squeeze much. Fold in the jar and cool for another hour in the fridge.

8. Then pour oil, add greens, onions and you can serve! In the refrigerator, such a billet costs no more than 4 days.

Recipe 6: Instant Pickled Colored Cabbage

For some reason, many pickle only white cabbage and simply forget about color. In fact, it turns out to be no worse. And many like it even more because of their delicate taste. Recipe quick snacks, which can be put on the table within 6 hours after preparation. But it is better to marinate for the night, until the morning it is infused and well salted.

Ingredients

. 1 cauliflower head;

. 2 spoons of salt and sugar;

. 100 ml of oil;

. 15 grams of vinegar 70%;

. 1 bay leaf;

. 4 peppercorns;

. 3 cloves of garlic;

Cooking

1. Disassemble the cabbage into small inflorescences. For convenience, you can use a knife and separate too large parts. If there are suspicions that insects live inside, then you can soak a head for half an hour in salt water, all living creatures will leave it.

2. Fold the inflorescences into the jar, which must be thoroughly washed with soda.

3. There we also throw laurel, peppercorns, peeled and chopped garlic.

4. Pour a liter of water, put salt into it with sugar, pour in the oil and immediately vinegar. Boil a minute.

5. Pour the hot marinade into a jar of inflorescences, cover and cool at room temperature.

6. After 4 hours, you can remove the jars in the fridge to cool the snack.

Recipe 7: Diced pickled instant cabbage

Wonderful recipe drannikov, bright and unusual. Thanks to pickled cabbage, they are very tasty, juicy, with a pronounced taste.

Ingredients

. 4 potatoes;

. 150 grams of cabbage;

. 0.5 Bulgarian pepper;

. 1 onion;

. salt, butter;

. 2-4 spoons of starch.

Cooking

1. Chop onions and Bulgarian pepper finely, add herbs and squeezed cabbage. If the pieces are long, you can cut a little with a knife.

2. Potatoes rub in the very last turn.

3. Break the egg, salt, pepper, put 2 spoons of starch. If a lot of liquid is formed in the bowl during frying, we will add more.

4. Mix well with a spoon and fry in hot oil on both sides until golden brown.

5. Served dranniki hot with sour cream.

Recipe 8: Salad "Snack" of pickled cabbage

The second name of the salad is "Christmas." Pickled cabbage does not have such a bright and pronounced taste, as fermented. But on the other hand, it is great for various salads and goes well with many products.

Ingredients

. 150 grams of pickled mushrooms;

. 1 clove of garlic;

. 1 onion;

. 1 tsp Sahara;

. 2-3 salted cucumbers;

. pepper, greens;

. for refilling unrefined oil;

. 1-2 sweet peppers.

Cooking

1. Squeeze the cabbage from the marinade, put in a bowl.

2. We also do with mushrooms. But if they are not small, then cut into slices or straws.

3. Cucumbers with pepper cut into cubes and send to the rest of the ingredients.

4. Chop the greens and a clove of garlic, throw in a salad. You can add more garlic if you like a spicy taste.

5. Add sugar, black pepper, mix. Fill with oil and ready!

Recipe 9: Pickled Instant Cabbage with Peas

Another option for serving instant pickled cabbage. This dish looks fun and bright on the table, it turns out tasty and fragrant.

Ingredients

. 500 grams of cabbage;

. 1 onion;

. 2 tablespoons of cranberries or cranberries;

. 100 grams canned peas;

. 30 grams of oil;

. parsley or other greens

Cooking

1. Cut onions into thin rings, put into a colander and pour boiling water out of the kettle. Let it cool down for now.

2. Pour the marinade from the peas, send it to the cabbage.

3. Add lingonberries, cooled onions, butter and mix.

4. We spread in a salad bowl and decorate with greens.

Recipe 10: Pickled Cabbage with Apples

Unusual cabbage snack with mayonnaise dressing. It is better not to replace sour cream, as it does not combine well with pickles. For the preparation of snacks will require green apples.

Ingredients

. 2 apples;

. 700 grams of pickled cabbage;

. 100 ml of mayonnaise;

. 2 pickled cucumbers;

. 1 onion.

Cooking

1. Cucumbers and onions finely chopped, put in a bowl.

2. Add the pickled cabbage, which is well pressed from the liquid.

3. Peel the apples, cut into small strips. Throw to the rest of the ingredients.

4. Add mayonnaise and you're done! To taste, add sugar and black pepper to the salad, and, if desired, add greens for beauty.

Recipe 11: Instant marinated cabbage salad with smoked sausages

The recipe for a satisfying and not annoying salad that can be made very quickly. He will especially help out when you need to have a quick bite, but there is no time for cooking. Ideally, hunting sausages are used, but you can take any sausage of another kind, even smoked sausages.

Ingredients

. 200 grams of pickled cabbage;

. garlic clove;

. 2 hunting sausages;

. 1 spoon of mayonnaise;

. 1 cucumber or tomato;

Cooking

1. Cut a cucumber or tomato into small cubes, combine with cabbage.

2. Add chopped garlic and herbs.

3. We put the sausages cut by thin circles. If other products are used, then straws or cubes can be made, depending on the original shape of the product.

4. Put the mayonnaise, mix and ready!

Recipe 12: Instant Marinated Cabbage with Beans

Delicious and very healthy salad, for which you will need pickled cabbage of weak salted. Beans we take canned, but if you have time, you can boil.

Ingredients

. 400 grams of cabbage;

. 1 can of beans (in its juice);

. 1 bunch of green onions;

. 40 ml of oil;

. 1 sweet pepper.

Cooking

1. Chop finely green onions and mix with cabbage.

2. Add the beans, with which you need to drain the marinade well. If it is slimy, then it is better to rinse the beans and allow it to drain.

3. At the pepper, remove the seeds, cut into thin strips or cubes, send in a snack.

4. Fill with oil and serve! For spiciness, you can add a clove of garlic, a little ground pepper or a spoonful of diluted mustard.

Fast Marinated Cabbage - Tips and Tricks

. Than colder picklethe longer the cabbage will be salted, but crisp and juicier will remain. Conversely, hot pouring reduces the cooking time for snacks, but the pieces are slightly steamed and softer, not so crispy. You can divide the cabbage into two parts and pour half the hot marinade, and the second part cooled. While the first will be eaten, the second will be ready.

. Pickled cabbage will turn out especially beautiful if the carrot is rubbed with a long straw grated for Korean snacks.

. Vinegar - necessary ingredient   pickle. But if you are afraid of his harm or do not like the pronounced aroma, then replace vinegar   apple. It is much more useful and has a milder taste.

. Cabbage loves sugar, so it is always added to the marinade, and in greater quantities than salt.

  • white cabbage - 3 kg;
  •   garlic cloves - 4 pieces;
  •   Bulgarian pepper (large) - 1 piece;
  •   carrot (large) - 2 pieces;
  • cumin - 1/2 tablespoon;
  •   water - 1 l;
  •   sugar - 1 cup;
  •   salt coarse - 2 tablespoons;
  •   vegetable oil - 1 cup;
  •   Table vinegar 9% - 120 ml.
  • Preparation time: 00:30
  • Time for preparing: 24:00
  • Servings: 16
  • Complexity: lightweight

Cooking

Wonderful and at the same time very simple recipe, tasty cabbage   Provencale is quickly cooked hot (i.e., poured with hot pickle). Prepare it in the evening, the brine cools off during the night and in the morning the cabbage is ready to eat. Vegetables still need carrots, garlic and sweet Bulgarian pepper. As a rule, cabbage is salted in late autumn or winter; pepper is expensive at that time. If you have made a stock of pepper in the summer freezer, it is quite suitable for this method of salting.



If you have a small family, you can halve the amount of all the ingredients. But believe me, this instant cabbage salty flies away in a matter of days. It does not happen much!

Salty cabbage is revered in many national cuisines of Europe, but it is given particular preference in Germany and Russia. It is widely used for cooking side dishes, soup, salads. Such cabbage is good also as an independent dish with onions and fragrant vegetable oil.

There are many recipes salted cabbage, every hostess, for sure, will find his own proven. We suggest you to use a few more ways to salting. You will not need to wait a few days for salting, all the recipes are fast.

Two day cabbage

This cabbage is cooked a little longer than the rest - two days. But it can be used not only for salads and as a snack dish, but also for making borscht, pies and pies, because there is no vinegar in the recipe.


Ingredients

  • white cabbage - 2.5 kg;
  • carrot (large) - 2 pieces;
  • salt coarse - 2 tablespoons (with a slide);
  • granulated sugar - 2 tablespoons (without slides);
  • cold water - 1.5 liters.

Cooking

  1. Thinly chop the cabbage and transfer to a large wide bowl.
  2. Peel the carrot, rinse and rub with a large grater. Send it to the bowl, too, and mix well. It is not necessary to grind vegetables to make juice. Just stir gently for even distribution of carrots with cabbage.
  3. Take a clean, dry glass jar with a capacity of 3 liters and place vegetables in it, slightly priminaya (you do not need to tamp it down much). Do not tuck under the neck so that there is room for salt and sugar.
  4. Sprinkle sugar and salt on top of the laid vegetables, and pour in cold raw water. It should not be chlorinated, so if you dial from the tap, then pass it through the filter, or use the purchased water. So that the liquid evenly seep through the cabbage, pierce the contents of the jar with a long wooden stick several times. It is very important that the cabbage is completely covered in brine and not in contact with air.
  5. Put the jar in a bowl, because in the process of fermentation it can run out of juice. Cover with a nylon cap (do not close, but simply cover the neck with the back side), you can cover with gauze.
  6. Install a basin with a can in the warm kitchen. To get out of the cabbage gas, periodically (once every 3-4 hours) pierce it with a wooden stick. After 1.5-2 days, try the cabbage. If, in your opinion, it is already sufficiently salted, now close the jar with a nylon lid tightly and send it to a cold place for storage (in the cellar or refrigerator).

Pink with beets

Such a fast food cabbage snack has a beautiful pink hue, due to the fact that it is cooked with beets. It goes well with potato dishes, when serving, you can add onion sliced ​​in half rings.


Ingredients

  • white cabbage - 1.5 kg;
  • carrots - 1 piece;
  • beets - 1 piece;
  • garlic - 1-2 cloves;
  • water - 1 l;
  • granulated sugar - 60 g;
  • salt coarse - 50 g;
  • vegetable oil - 50 ml;
  • table vinegar 9% - 60 ml;
  • bay leaves - 2 pieces;
  • black peppercorns - 5-6 pieces.

Cooking

  1. Cut the cabbage head, you can not too thin.
  2. Peel the beets and carrots, rinse and rub them using a large grater. You can cut into thin slices with a knife.
  3. Peel the garlic cloves and cut them into thin slices.
  4. Put all prepared products in a large bowl, throw a bay leaf and mix thoroughly so that they are evenly joined together.
  5. Fill the resulting vegetable mass glass jar with a capacity of 3 liters.
  6. Now get your pickle up. Pour water into a saucepan, add sugar and salt, pour in vegetable oils and place the dishes on the stove. Let the liquid boil, stir, make sure that all the grains of sugar and salt dissolve.
  7. On the vegetables laid in a jar, throw peppercorns, pour in vinegar, after it carefully pour boiling brine. Close the container with a capron lid and leave it at room temperature until it cools. When the jar has cooled, put it in a cool place.
  8. A day after pouring, cabbage is ready. Serving to the table properly squeeze it from the marinade.

Fragrant with orange

Do not be embarrassed that in this version of salting there are no carrots we are used to. We offer to make cabbage with pumpkin and orange, it turns out unrealistically tasty. Try it for sure!

Ingredients

  • white cabbage - 1.5 kg;
  • pumpkin - 300 g;
  • orange - 1 piece;
  • water - 1 l;
  • sugar - 100 g;
  • salt coarse - 2 teaspoons;
  • vegetable oil - 50 ml;
  • apple vinegar - 8 tablespoons.

Cooking:

  1. Chop the cabbage into large strips. If you cut it very thin, it will be softer, not so crispy.
  2. Rub pumpkin pulp on a large grater.
  3. Orange wash, cut into four parts and remove the bones. Now, with the help of a blender, chop it together with the zest, but not very finely, so that it is not a slurry, but small pieces of fruit are felt.
  4. Put the prepared products in a wide bowl and knead well.
  5. Cook the pickle. In a saucepan, combine the water with salt, sugar and vegetable oil, and let the mixture boil. At the same time constantly stir to dissolve the loose grains. As soon as the water begins to boil, pour in vinegar, stir and hold for another 1-2 minutes on the fire.
  6. Put the cabbage in glass jars or enamelware, pour the marinade so that it is completely covered. Leave in room conditions until cool, then clean in a cool place. A day later, cabbage can be eaten.