Pickled cabbage is a favorite Russian appetizer. It is perfectly combined with both meat and vegetable dishes, and the benefits of this product are so high that it deserves a separate discussion. This post will be useful for those hostesses who do not know how to pickle cabbage for the winter in banks, and those who, having a wealth of experience in blanks, want to try something new.
Pickled cabbage can be used not only as an independent snack, it often acts as a tasty ingredient in salads, and some even use it in borscht cooking. It is very convenient to pickle cabbage in jars and store in the cellar. But something we got carried away, it's time to acquaint you with the recipes.
Cabbage marinated in the banks in the winter: a classic recipe
A classic way to pickle cabbage is to combine it with carrots. This is the recipe we want to bring to your attention first of all.
You will need:
- White cabbage - 1 fork,
- carrots - 1 piece,
- sugar - 1 tablespoon,
- salt - 2 tablespoons,
- water - 1 liter,
- Acetic essence - 1 tsp,
- bay leaf - 3 pieces,
- garlic - 3 cloves,
- black pepper - 10 peas.
Method of preparation
- At the bottom of a 3-liter sterilized glass jar we spread black peppercorns, laurel leaves and peeled garlic.
- Remove the top leaves from the cabbage, wash.
- Cabbage finely chopped or cut into small pieces.
- Carrot clean. Rub on a coarse grater.
- Mix cabbage with carrots.
- Fill the jar with cabbage-carrot mixture, slightly crushing it.
- Dissolve salt and sugar in water. We put on the fire and cook for 10 minutes.
- Fill the cabbage with boiling brine.
- Add boiling water and pour vinegar. Cabbage should be completely covered with marinade.
- Close the jar nylon cap.
- Send the jar to a cold place.
- You can add a bit of onions before serving on the cabbage.
Cabbage marinated in jars in Georgian
In Georgia, cabbage is usually marinated with beets and celery. Another difference of this method from the classical one is that cabbage is not shredded, but cut into squares.
You will need:
- White cabbage - 3 kilograms,
- beets - 1 medium size,
- carrots - 2 pieces of medium size,
- garlic - 1 head,
- water - 3 liters,
- bay leaf - 5 pieces,
- black pepper - 7-10 peas,
- salt - 8 tablespoons,
- sugar - 1 cup,
- Acetic Essence - 50 ml,
- Hot red pepper to taste.
Method of preparation
- From the specified number of ingredients should make two three-liter jars. Therefore, at the very beginning we will prepare clean jars and sterilize them.
- Divide cabbage fork into 4 parts, then cut each in half lengthwise and cut into squares.
- Clean the carrots, grate them on a coarse grater.
- Clean the beets, grate them on the same grater as the carrots.
- Garlic clean, finely chop.
- Mix carrots, cabbage and garlic.
- We put in banks in layers, alternating cabbage and vegetable mixture. The top layer is beet-carrot.
- Dissolve salt and sugar in water. Add the bay leaf and, if desired, red pepper. We put on the fire, bring to a boil and add vinegar.
- Fill the cabbage with a slightly cooled pickle.
- Fill jars with nylon caps and put them in the fridge. After just a day, the cabbage pickled in Georgian is ready to eat. Taste quality snacks day after day will only increase, before serving, you can sprinkle cabbage with celery.
