Those of our compatriots who like to eat tasty food, but at the same time try to give preference to extremely healthy and vitamin-rich food, will undoubtedly appreciate cabbage cooked in hot brine. After all, this cooking method allows you to save all beneficial features product, as well as give it an incomparable taste that will turn ordinary cabbage into amazing dishworthy of the smartest holiday table. Let's talk about how the cabbage should be salted in a hot way, what kind of cabbage for this should be chosen, and what you can get as a result if you follow all the recommendations of the most experienced chefs.
Traditional recipe of cooking
Ingredients:
White cabbage of late varieties - 1 head for 2 or 3 kg;
- large carrots - 3 pcs .;
- water - 1.5 l .;
- Dill dry grains - 1 tbsp. l .;
- granulated sugar - 1 cup;
- salt (you can use ordinary, sea or iodized) - 2 tbsp. l .;
- fragrant black pepper - 1 tsp;
- Vinegar - 1 tbsp. l .;
- suppressed garlic (up to half a cup, and you can do without it at all).
Cooking method:
Having prepared all the listed ingredients, you can proceed directly to the cooking process. And here there will be nothing difficult - the most important thing is to clearly follow the recommendations of the leading chefs of our time, and you will be able to create amazingly tasty and extremely healthy dishthat will appeal to all family members.
- Cut the cabbage into 5 to 10 cm cubes.
- Grate the carrots on a coarse grater.
- Place the carrots and cabbage in a pre-sterilized jar, and add garlic (if you decide to put it) and dill seeds.
- Prepare the brine by adding salt, vinegar and sugar to boiled and cooled water, and then bringing the mixture to a boil.
- Pour all the vegetables with brine (it should be boiling, just removed from the stove), and then quickly roll up the jar.
How to cook cabbage quickly
There is another way to cook cabbage in hot brine, which allows you to bring it to readiness in one day. In this case, you should use the same ingredients as in the first case, adding to them only 1 tbsp. l vegetable oil. Pre-washed and prepared vegetables are placed in a spacious pot with thick walls, after which they are poured with hot pickle, covered with a lid and put some weight on the lid. Moreover, it is enough for this dish to stand in a warm place for at least one day, and they can already enjoy it.
A few secrets for cooking white cabbage in hot brine
That's all - nothing complicated! And after all, these are the main secrets of cooking cabbage in a hot way. And if you strictly adhere to these recommendations, you can quickly and easily cook a delicious dish.
Cabbage, cooked in hot brine, will be enough of the original snack on your table. This dish can be cooked quickly enough, and it will be a wonderful addition to fish or meat dishes. In the material we will present you a number of recipes for cooking pickled cabbage in hot brine.
Hot pickled pickled cabbage: instant recipe
In this recipe you will need:
Head to chop finely, cut carrots into strips. Mix them in the same container, put black pepper and bay leaf. Then we spread the mixture in cans and fill it with hot brine. It is prepared on the basis of water boiled with vinegar, oil, sugar and salt. After three hours, pickled cabbage can be served at the table.
Cabbage with garlic marinated in hot pickle
In the preparation of dishes for this recipe, take:
- a couple of kilos of fresh cabbage;
- 55 g carrots;
- some garlic;
- almost a liter of water;
- 200 ml of table vinegar;
- 100 g of sugar;
- 30 grams of salt;
- 5 bay leaves.
Chop the cabbage into large pieces, peel the carrot and grate on a coarse grater, combine the vegetables in a large bowl, then squeeze a little garlic into them and mix everything well.
Throw sugar, salt, vinegar, vegetable oil and bay leaves into the water on the fire. Bring to a boil and get hot pickle. Pour the vegetables. Put pressure on top. And after a few hours you can try the finished snack.
Recipe for quick pickling hot pickle with vinegar
For such pickling you need to prepare the following ingredients:
Cabbage head out thinly, garlic and carrot clean, and grate. Put everything in a saucepan, top with turmeric and mix by hand. To make brine, boil water, add vinegar, oil, salt and sugar. As soon as possible pickle pickle fill with brine and put the oppression. Salting will be ready the next day.
A quick way to prepare hot brine pills
In this recipe for salting, prepare:
- forks of young cabbage;
- one beet;
- 60 g Bulgarian pepper;
- 3 cloves of garlic.
And for brine you will need:
First clean and cut the beets into cubesand pepper with garlic on slices. All mix, and part of the vegetable mixture lay on the bottom of the jar. Chop the cabbage into slices, also place in the jar and on top - the rest of the chopped vegetables.
To make hot brine, boil water and dissolve sugar and salt in it, boil it for another 5 minutes and pour in oil and vinegar, then pour the contents of the cans with this marinade. You can use ready salting on the second day.
Another recipe for quick salting cabbage with hot pickle
According to this recipe, salting will come out tasty and crispy, and the pepper will give it an additional flavor.
Prepare for this recipe about 300 grams of cabbage, 100 grams of carrots and the same bell pepper. For the preparation of brine per liter of water, take 40 grams of sugar and 25 g of salt.
Cabbage finely shred. You can take white or red, both options fit perfectly. Carrots clean, wash and grate. Pepper rid of seeds and peduncle and cut into thin plates. Mix all vegetables and place them tightly in pre-sterilized and dried jars. Then fill them with hot pickle. To make it dissolve sugar and salt in water and put everything on a moderate heat, boil and cook for another couple of minutes.
The cabbage under the hot pickle will be ready the next day, it can be served with green peas or beets as a snack.
If for salting you used red cabbage, then the appetizer will have a magnificent view, and recipe no different from the classic. In this case, you can additionally add to the salting of cranberries, it will not only give it a hue, but also make the snack even more useful and durable. Indeed, in the composition of this berry there is a natural antiseptic, which will not allow the appearance of mold and the appearance of bacteria during long-term storage. And the taste of the snack will be more original, spicy and delicate. Cranberries in jars should be put together with vegetables.
A quick and easy recipe for pickling cabbage with hot pickle vinegar
In this recipe, it is better to take the usual white cabbage. Chop the forks and grate the carrot on a coarse grater. Vegetables need to be taken from the calculation one large carrot per cabbage. Mix them with each other and fill them with a jar. It is better to stock up such pickling in moderate quantities, since the initial taste will be lost during long-term storage and will begin to sour.
The brine is prepared at the rate of half a liter per 2-liter jar. Pour water into a separate pan, boil it and add a big spoonful of salt and two such spoons of sugar. When they are completely dissolved in water, bring the brine back to a boil, remove from heat, pour into it a couple of large spoons of table vinegar and immediately pour the contents into a jar of vegetables.
Cabbage should then stand for 24 hours at room temperature. When serving, pickle the salted water with unrefined oil and add the onion chopped into ringlets.
The recipe for cooking spicy cabbage salting hot method
This recipe is most reminiscent of the traditional way of pickling cabbage. For him you will need the following components:
Cabbage is first cut into cubes with a thickness of about 5 cm or thick straws. Carrots cleaned and washedthen rub on a coarse grater. Then put the vegetables in sterilized jars, add garlic and dill on top.
At the same time, we are preparing a brine: we boil water and cool it, we throw salt, vinegar and sugar there, bring everything to a boil and fill this brine banks. The brine should still be boiling, barely removed from the heat. After that, the banks need to immediately roll up. Keep salting in cans at room temperature.
And in order to cook spicy pickled pickling quicker and try it on the second or third day after cooking, you need to previously listed ingredients add a tablespoon of vegetable oil. Vegetables should not be put in a jar, but a thick-walled pot and pour them with hot pickle. Then cover them with a lid and put pressure on top. You can try salting in 1-2 days. For subsequent storage, it is transferred to a cold cellar or refrigerator.
Secrets of the successful cooking of cabbage under hot marinade
To make your preparation as tasty as possible, consider these tips:
- for pickling, it is recommended to take cobies of later varieties of large size. Remove top leaves, even if they look fresh and whole;
- if you do not chop cabbage, but cut it into cubes, then it is better to squeeze it well before it runs out the juice;
- when placed in jars or saucepan vegetables need to be compacted.
As you can see, cabbage pickling recipes in hot brine there are quite a few. If you choose any of them and strictly advise the recommendations, your billet will turn out excellent and crispy.
Cabbage is a vegetable that supports vigor and cheerful, calm mood.
In Russia, cabbage has long been treated with love and respect. Cabbage is good in any performance, but pickled cabbage fast foodOf course, out of competition. Her - sharp and crispy or tender and juicy - like almost everything.
Marinated cabbage is a welcome guest on any table. It is an excellent addition to meat, fish and many other dishes. You can pickle any variety of cabbage - as white, which is simply created for pickling, and red. The red one is tougher, but if it is properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.
Marinating, unlike pickling, allows you to get quick results. As a rule, marinated is first prepared for pickled cabbage, with which finely chopped or chopped large cabbage is poured, as well as the accompanying ingredients. Marinated cabbage instantly retains all its beneficial properties and does not lose vitamins. And recipes for quick pickling cabbage - apparently invisible! Here are just some of their countless numbers, which we are pleased to offer you.
Marinated cabbage "Fast"
Ingredients:
1.5-2 kg of white cabbage,
1 carrot,
2-3 cloves of garlic,
1 l of water
200 ml of vegetable oil,
200 ml of table vinegar,
3 tbsp. with a hill of salt,
8 tbsp. Sahara,
5 bay leaves.
Cooking:
Cut the cabbage into large pieces, rub the carrots on a large grater. Peel the garlic, chop and mix with the carrots. Put the prepared vegetables in a pan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves and boil. Fill the cabbage with the resulting marinade, put the oppression on top. After 2-3 hours the cabbage is ready, you can eat.
Marinated cabbage with raisins "Go to the table"
Ingredients:
1 medium head of cabbage,
3 carrots,
2 bulbs,
1 head of garlic,
100 g of washed raisins,
1 tbsp. salt,
500 ml of water
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.
Cooking:
Cabbage thinly chop, sprinkle with salt and grind your hands until the juice is highlight. Clean and wash the remaining vegetables. Rub carrots on a large grater, finely chop the onion and garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and mix. Prepare the marinade: add sugar to the boiling water, add the vegetable oil and bring it to the boil again. Add vinegar, mix and pour in small portions into the cabbage. Mix thoroughly. Cabbage, cooked according to this recipe, you can immediately submit to the table.
Marinated cabbage "Plus two carrots"
Ingredients:
3 kg of cabbage,
2 carrots,
1 head of garlic.
For the marinade (per 1 l of water):
1 stack Sahara,
2 tbsp. salt,
½ stack vegetable oil
¾ stack vinegar,
2-3 bay leaves.
Cooking:
Coarsely chop the cabbage, grate the carrots, chop each clove of garlic. Put everything in a saucepan, cover with hot marinade and put under the weight. When everything is cool, remove the oppression and store the finished cabbage in the refrigerator.
Marinated cabbage with carrots and sweet peppers
Ingredients:
1 kg of white cabbage,
1 carrot,
1 bell pepper,
10 black peppercorns,
2 bay leaves,
1 tbsp. salt,
2 tbsp. Sahara,
5 tbsp. 6% vinegar,
¼ stack vegetable oil,
½ stack water.
Cooking:
Finely chop the cabbage, carrots and pepper cut into strips. Stir vegetables, add peas, bay leaves, put in jars or saucepan and pour boiling marinade. If you decide to cook the cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready for dinner.
Cabbage pickled with onions
Ingredients:
2 kg of white cabbage,
3 bulbs,
black pepper peas,
Bay leaf.
For the marinade:
1 l of water
1 tbsp. salt,
2 tbsp. Sahara,
1 incomplete stack 6% vinegar.
Cooking:
Thinly chop the cabbage, chop the onion into thin (almost transparent) half rings. Place the vegetables in a jar or pan (on the bottom - pepper and bay leaf) and pour the marinade. To make the marinade, boil water with salt and sugar, gently add vinegar. The cabbage will be ready the next day.
Cabbage with turmeric "Sunny"
Ingredients:
1 head of white cabbage,
1 carrot,
1 tsp turmeric,
3 cloves of garlic,
1 tbsp. salt,
½ stack water,
½ stack Sahara,
½ stack vegetable oil,
½ stack 6% vinegar.
Cooking:
Chop the cabbage. Chop the garlic and grate the carrots on a grater. Put everything in a saucepan, sprinkle with turmeric and stir. For the marinade, boil water with vinegar, oil, sugar and salt. Fill the cabbage with hot marinade and set the oppression. In a day, a beautiful “sunny” cabbage will be ready.
Pickled cabbage with beets and garlic
Ingredients:
3 kg of white cabbage,
1 beets,
1 carrot,
7 cloves of garlic.
For the marinade (per 1 l of water):
1 stack table 6% vinegar (a little less),
½ stack vegetable oil,
1 stack Sahara,
2 tbsp. with a hill of salt,
black pepper peas - to taste.
Cooking:
Chop cabbage or chop into squares. Beetroot and carrot cut into pieces. In a saucepan that fits in size, put the cabbage, sprinkling it with beetroot and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peas into the water. Bring the marinade to a boil, cool slightly and pour over the cabbage. Then cover the cabbage with a plate and set the oppression. When the cabbage has cooled, put it in the fridge for a couple of days, although the very next day it will be ready for use.
Cabbage with horseradish
Ingredients:
2 kg of white or red cabbage,
30 g horseradish root,
10 g of currant leaves,
5 grams of red hot pepper,
20 grams of garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (per 1 l of water):
20 grams of salt
20 grams of sugar
1 cup 6% vinegar.
Cooking:
Dissolve the salt and sugar in boiling water, cool and pour in the vinegar. Chop the cabbage into thin strips, mince the horseradish root. Cut the garlic into slices. The bottom of the jar is covered with leaves of currants and greens, add the seeds of dill and put the cabbage. Pour all the marinade, and in a few days the wonderful pickled cabbage with horseradish will be ready.
Cabbage pickled with pepper and lemon
Ingredients:
3 kg of cabbage,
1 kg of sweet pepper,
1 lemon
For the marinade (per 1 l of water):
½ stack honey
2 tsp. salt.
Cooking:
Cut cabbage into strips, sweet pepper into thin strips, and lemon into slices. Prepared vegetables and lemon circles put in clean jars, pour boiling brine. Cover the jars with plastic lids and put them in a cold place for a day.
Provencal marinated cabbage
Ingredients:
1 kg of white cabbage,
2 carrots,
500 grams of grapes
300 grams of apples.
For the marinade:
1 l of water
1 tbsp. salt,
70 grams of sugar
100 ml of vegetable oil,
½ stack 5% vinegar,
Bay leaf,
ground cinnamon,
black and allspice peas.
Cooking:
For the marinade, dissolve the salt and sugar in boiling water, add the remaining spices. Marinade cool, then pour in vinegar and oil. Cabbage and carrots shred, add sliced apples, grapes, mix everything. Place the mixture tightly in a bowl and pour the marinade. Cabbage soak day at room temperature, then - a day in the cold.
Marinated red cabbage "In a quick way"
Ingredients:
1.5 kg of red cabbage,
1 carrot,
2-3 cloves of garlic,
1 tbsp. salt.
For the marinade (per 500 ml of water):
2 tbsp. Sahara,
1 tbsp. coriander seeds,
½ tbsp cumin,
½ tbsp peppercorns,
150 ml of apple cider vinegar,
Bay leaf.
Cooking:
Finely chop the cabbage, chop the garlic, rub the carrots on a large grater, put in a pan and mix the vegetables with salt. To grind for the formation of juice is not necessary, since the marinade will do its job, and the cabbage will remain juicy and crispy. To make the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade boil with spices for 2-3 minutes, then pour apple vinegarbring to a boil and remove from heat. Hot marinade pour the cabbage through a sieve to filter out the spices. Allow to cool, then cover the dishes with a lid and store in the refrigerator. After 4 hours the cabbage will be ready.
Marinated cabbage with cranberries
Ingredients:
2 kg of white cabbage,
400 g carrots,
350 grams of cranberries.
For the marinade:
1 l of water
50 grams of salt
100 g of honey
100 ml of 6% apple cider vinegar.
Cooking:
Carefully sort out the cranberries and wash them well. Chop the cabbage and grate the carrot and mix in the bowl with the chopped cabbage and the selected cranberries. For the marinade, pour water into the pan, add honey, salt and apple cider vinegar, put on the fire and bring to a boil. Let cool, then pour over the vegetables with cranberries. Cover the marinated cabbage on top with a plate on which to set the oppression, and leave in this form in a cool place for 2-3 days. Store the cabbage in the refrigerator.
"Acute"
Ingredients:
2 small cabbages,
1 small beet,
3 cloves of garlic,
½ pod of dry hot pepper,
1 l of water
200 grams of sugar
5 tbsp. vegetable oil,
3 tbsp. salt without top,
1 stack 6% vinegar,
2-3 bay leaves
5-6 peas allspice.
Cooking:
At the cabbage, remove the top leaflets, cut the cabbages into four pieces, cut the cobs, then cut them into squares. Finely chop the garlic. Put chopped cabbage into a clean three-liter jar, periodically adding garlic. From time to time, tamp the cabbage in a can (the cabbage should be on the hangers of the can). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot peppers, peeled and cut into small cubes beet, bay leaf, allspice. Put the pan on the fire, bring the marinade to a boil, then make the fire less and boil for another 3-4 minutes, then turn off the fire, remove the bay leaf and pour in the vinegar. Fill the cabbage with hot marinade and leave to cool on the table. Chilled jar of cabbage, close the lid and send in the refrigerator. After 12 hours the cabbage will be ready.
Cauliflower "Aromatic"
Ingredients:
1.5 kg of cauliflower,
2 large sweet peppers,
2 carrots,
4 cloves of garlic,
1 bunch of parsley,
salt, pepper, bay leaf - to taste.
For the marinade:
1 l of water
3 tbsp. Sahara,
2 tbsp. with a hill of salt,
3 tbsp. 9% vinegar,
⅔ stack vegetable oil.
Cooking:
Cut the pepper into strips, rub the carrot into a large grater, and cauliflower disassemble into small florets. Dilute the salt in water and bring the solution to a boil. Put cauliflower in this pickle and let it stand in it for about 10 minutes under the lid closed, but do not boil it. Then remove the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix vegetables and place in a jar, add the same parsley and garlic cloves, pour the marinade and close the lid. Wrap the jar in a woolen blanket or quilt and let it stay warm for about 6-8 hours. After that, put a jar of pickled vegetables in the fridge for a day.
Marinated Brussels Sprouts
Ingredients:
1 kg of Brussels sprouts,
2 bulbs,
6 bay leaves,
3 stack 9% vinegar,
3 stack water,
2 tbsp. Sahara,
2.5 tsp salt.
Cooking:
Rinse the Brussels sprouts, peel off the old leaves, put them in a saucepan, cover with water, cover and place on the fire. Boil 2 minutes, then quickly shift into ice water. After a while, drain the water and put the cabbage in jars, adding laurel leaves to each. Finely chop the onion and add it to the jars of cabbage. Then pour vinegar and water into a saucepan, add sugar and salt, stir and put on the fire. Bring the solution to a boil, then cook for 2 minutes and pour the marinade cooked over the jars, leaving a little space. Banks tightly close the lids, let them cool and put in the fridge for a day.
Marinated cabbage "Delicious Duet"
Ingredients:
300 g broccoli
1 cauliflower forks,
1 carrot,
6 cloves of garlic,
1.5 liters of water
8 tbsp. Sahara,
4 tbsp. salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.
Cooking:
Heat water to a boil, add salt and sugar, pour in vegetable oil with vinegar. Add black peppercorns, bay leaf and boil. Broccoli and cauliflower wash and disassemble into inflorescences. Washed and peeled carrots cut into slices, and garlic - slices. Mix all the prepared vegetables and place in a marinating dish, cover with hot marinade, then cool and leave for 24 hours.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
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