Pickling the most delicious cabbage. Delicious crispy sauerkraut in brine

Hot pickling cabbage- one of the varieties of preparation of this vegetable. The hot method makes it possible to get a finished dish in the shortest possible time. Literally a day of infusion in marinade or brine, and you have a wonderful appetizer on your table. Salted cabbage as a winter preparation has not lost its relevance for many years. After all, besides the fact that you can simply treat yourself to it, you can also cook various dishes with it (salads, dumplings, pies, etc.). That’s why so much attention is paid to cabbage preparation.

Recipe for “Quick hot pickling of cabbage”

Thanks to this recipe, you can quickly prepare delicious, crispy salted cabbage, and even with aromatic bell pepper. You definitely need to please your loved ones and guests with this preparation. To hot pickle cabbage you will need:

0.25-0.3 kg of white cabbage,

100 g carrots,

100-150 g bell pepper.

And for brine for 1 liter of water take:

25 g salt,

40 g sugar.

The cabbage is finely chopped before salting. By the way, red cabbage is also perfect for this recipe. Both options turn out amazingly delicious. Next, the carrots are peeled, washed and grated. Bell peppers are peeled from seeds and stalks and cut into thin strips. The vegetables are mixed and packed tightly into prepared (sterilized, dry) jars, and then filled with hot brine. To make the brine, grains of salt and sugar are dissolved in a measured volume of water, and, placing on moderate heat, the brine is brought to a boil and boiled for 2-3 minutes. In a day it will be ready. It can be served along with boiled beets or canned green peas. The recipe is very easy and low in calories.

And if the pickling is made from red cabbage, then its very appearance will cause an excellent appetite. The pickling technology is similar to the recipe for preparing white cabbage. You can also add other vegetables or ingredients when pickling. For example, cranberries, which contain a natural antiseptic that prevents the development of putrefactive bacteria and mold. With cranberries, cabbage will acquire a subtle, special, piquant flavor. The cranberries are placed in jars along with the main product, and then pickling is carried out in the usual way. Try to experiment, and pickling cabbage will certainly delight you with its juiciness and crispy taste.

Recipe " Salting cabbage with hot brine with vinegar"

For the recipe with vinegar, it is better to take white cabbage, as it is juicier and sweeter. The fork is being chopped. The carrots are grated on a coarse grater. You can add as many carrots to cabbage as you like; but usually 1 large carrot is taken for 1 cabbage. The vegetables are mixed together and a container of suitable volume is filled with them. Typically, a hot pickling recipe is prepared in small quantities - one three- or two-liter jar; since it is advisable not to let such cabbage sit too long, otherwise it will lose its excellent taste and become sour.

Approximately 0.5 liters of brine is prepared for a 2-liter jar. For it, water is poured into a separate pan, and as soon as it boils, 1 tbsp is added to it. with a mountain of salt and 2 tbsp. Sahara. The spices should dissolve in the water and the brine should boil. After removing it from the heat, pour 2 tbsp into it. table vinegar, and the hot brine is poured into the jar with the cabbage. This should sit for a day at room temperature. When serving pickled cabbage, pour unrefined vegetable oil over the cabbage and add a little onion, cut into rings.

Recipe for “Spicy hot pickled cabbage”

The recipe is closest to traditional pickling cabbage. To prepare this hot pickled cabbage you will need:

1 large head or 2-3 kg of cabbage,

3 carrots,

1 tbsp. dry dill seeds,

1 tsp black allspice,

Half a glass of garlic

1.5 liters of water,

2 tbsp. salt,

1 cup of sugar,

1 tbsp. vinegar.

All vegetables listed for pickling are prepared in this way. Cabbage is cut into 3-5 cm cubes or thick strips. Peeled and washed carrots are grated on a coarse grater. Then the cabbage and carrots are placed in sterilized jars. Crushed garlic and dried dill seeds are also added there. Next, the brine is prepared. Salt, sugar and vinegar are added to boiled and cooled water; it is brought to a boil and poured into jars with vegetables. The brine poured into the cabbage must be boiling, just removed from the heat. After filling the hot brine, the jars are immediately rolled up. This product can be stored even at room temperature.

The recipe for spicy traditional pickling can be speeded up and the dish can be prepared “ Pickling cabbage hot way" in a day or two. For this you will need the same ingredients as in the previous recipe, and add another 1 tbsp. vegetable oil. The cooking technology also differs slightly. The prepared vegetables are placed in a thick-walled pan, filled with hot brine and covered with a lid on which pressure is placed. It will be enough for the preparation to stand for 1-2 days in a warm place, and it can be consumed. For storage, the quick recipe is stored in the refrigerator or cold cellar.

Secrets of “How to Cook” hot method of pickling cabbage»:

For pickling, it is better to use late varieties of cabbage, using large heads of cabbage. It is imperative to remove the top leaves from it, even if they seem whole and fresh.

If the cabbage is not shredded for preparation, but cut into cubes, then it is advisable to first squeeze it thoroughly so that it releases the juice. And in any case, when placing it in jars or in a pan, it requires compaction.

As you can see from the recipes described, there is nothing complicated about hot pickling cabbage! And if you strictly adhere to the recipe, then your preparations will certainly turn out well: they will acquire an amazing taste and retain that crispness inherent exclusively in salted cabbage!

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Quick cabbage drenched in hot brine turns out very tasty. According to this recipe, cabbage is ready in just a day, just like. Therefore, it can be prepared throughout the winter.

Ingredients:

Cabbage 2-3 kg.
Carrots - 2-3 pcs.
Water - 1.5 liters
Salt - 2 tbsp. l.
Sugar - 9 tbsp. l.
Garlic 5-6 cloves
Vinegar 70% - 1 tbsp. l. or 9% - 200 gr.
Ground black pepper - 1 tsp.

How to cook:

First let's make the brine:

Place salt, sugar, ground black pepper in a saucepan with water and bring to a boil, stirring. Sugar and salt should dissolve completely. Lastly, slowly and carefully pour in the vinegar; it may foam.

First cut the washed head of cabbage in half lengthwise, and then cut each half into 8-10 pieces. Place the cabbage in a wide bowl.
Grate the washed and peeled carrots on a coarse grater and add them to the bowl of cabbage.

Finely chop the peeled garlic and add it to the cabbage and carrots. Mix everything thoroughly and transfer it to a convenient pan.

Next, pour the hot brine into the pan and mix the cabbage well again, repeat this several times until the brine has cooled. Place the pan with cabbage in the refrigerator for a day. Quick cabbage in hot brine - ready!

Cabbage with beets in hot brine

Ingredients:

head of white cabbage,
beet,
garlic,
hot pepper pod,
black peppercorns,
salt,
boiling water

How to cook:

Cut the cabbage into pieces along with the stalk, and the beets into circles, peel the garlic, cut the hot pepper into square pieces. Place layers in a deep pan:

cabbage,
beet,
cloves of garlic,
pepper,
peppercorns,

Repeat layers in this order until the pan is full, leaving about 5 cm at the top.

Cook the brine in another pan, salt it as you would salt a soup, but a little saltier. Next, pour the hot brine into the pan with the cabbage, place a flat plate on top and cover with a lid. After 3 - 5 days you can try the cabbage.

Unused cabbage brine is very healthy and you can simply drink it instead of kvass. Serve the cabbage seasoned with fragrant oil, you can add onions cut into half rings. Store in a cool place.

Pickled cabbage with beets video

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The method of quickly salting cabbage with hot brine will make it possible to get a delicious finished dish in a short time. This appetizer will perfectly diversify the table and serve as an excellent addition to meat, fish, etc.

A quick way to pickle cabbage with hot brine

Ingredients:

white cabbage – 995 g;
carrots – 55 g;
bell pepper – 55 g;
black pepper – 10 peas;
dry bay leaf – 2 pcs.;
crystal sugar – 30 g;
vinegar 6% – 65 ml;
salt - to taste;
vegetable oil – 45 ml;
drinking water – 120 ml.

Preparation

Finely chop the white cabbage, and cut the carrots and processed peppers into strips. Then mix the vegetables in a bowl, throw in the peppercorns and dry bay leaf. We put the contents into jars and fill them with boiled marinade prepared from drinking water with the addition of table vinegar, butter, sugar and salt. After about 3 hours, the pickled spicy cabbage is ready to serve.

Quick cabbage marinated in hot brine

Ingredients:

fresh white cabbage – 2 kg;
carrots – 55 g;
garlic - to taste;
filtered water – 990 ml;
table vinegar – 195 ml;
coarse salt – 30 g;
crystal sugar – 95 g;
- 5 pieces.

Preparation

Chop the cabbage into large pieces, peel the carrots, chop them on a coarse grater and transfer the vegetables to a bowl. Squeeze a few cloves of garlic into them and stir with your hands.

Throw salt, sugar into the water, add diluted vinegar, vegetable oil and throw in bay leaves. Boil the contents, pour in the cabbage and place pressure on top. After a few hours, delicious instant cabbage with garlic in hot brine is ready for tasting.

A quick way to pickle cabbage with hot brine and vinegar

Ingredients:

white cabbage – 985 g;
carrots – 65 g;
– 5 g;
garlic – 3 cloves;
coarse salt – 10 g;
drinking water – 120 ml;
sugar – 75 g;
vegetable oil – 110 ml;
vinegar 6% – 80 ml.

Preparation

Finely chop the cabbage, and peel and grate the carrots and garlic. Place the prepared vegetables in a pan, sprinkle with turmeric and mix with your hands. For the marinade, boil water, add vinegar, vegetable oil, sugar and salt. Quickly pour the pickled cabbage with hot brine and vinegar and place under pressure. In about a day, a beautiful and tasty snack will be ready.

Sauerkraut This recipe is very tasty, crispy, and also quite quick to prepare! There is no need to crush it with your hands, since it is fermented in brine. The recipe is very simple and proven over the years!

Compound:

For a 3 liter jar:

2-2.3 kg white cabbage (late)
2 medium carrots
3-4 bay leaves
a few grinds of black or allspice (optional)

Brine:

1.5 liters of water
2 tbsp. tablespoons salt (not iodized)
2 tbsp. spoons of sugar

Making crispy sauerkraut in brine:

Prepare the brine by dissolving salt and sugar in warm boiled water. (By the way, cabbage can be filled only with clean water.)
Peel the cabbage from the top leaves, cut into several parts and chop with a knife, on a grater or in a food processor, depending on what you have.
Shredded cabbage for fermentation
Grate the carrots on a coarse grater.
Grated carrots
Mix cabbage with carrots.
Cabbage and carrots for fermentation in brine
Transfer this mixture to a clean jar, compacting it slightly (but not too much). Place a few bay leaves and peppercorns between the layers.
Making crispy sauerkraut
Pour brine into the jar so that it completely covers the cabbage. (Depending on how you cut it, finely or coarsely, you will need 1.2-1.5 liters of brine.)
Filling with brine

Cabbage in brine
Loosely cover the jar with a lid or cover it with a bandage folded several times. Place in a deep plate, as during fermentation the brine will rise and overflow.
Making delicious sauerkraut
Leave in the kitchen for two to three days. Make sure that the top layer of cabbage is not left without brine (when this happens, just tamp it down a little with a spoon). It is also advisable to sometimes pierce it with a wooden stick to the bottom so that the gas comes out. The fermentation time for cabbage depends on the temperature. If the kitchen is warm, the cabbage will be ready in two days. However, high temperatures, as well as low ones, have a bad effect on the fermentation process (for example, mucus may appear), it is best when it is around 20 ºС.
When the sauerkraut is ready, place it in the refrigerator.

That's all! You can make various salads, fillings for or from sauerkraut, or simply season it with oil and serve.

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Bon appetit!

Julia author of the recipe