Canned cabbage for the winter in jars. How to marinate cabbage with slimy crusts

I wish I could read this article. Very soon, but who wants to start preparing cabbage for the winter? And here the food is to blame, especially for those who want to first marinate and salt the cabbage in order to properly prepare it so that the bag resembles a homemade one. On my pages I have already learned how to prepare and how to work.

I will share with you the best and most proven recipes. If it’s a kilka, Raja will try to prepare it according to the skin, so that later you will know exactly how it should be for you. I hope you will find my recipes in your notebook filled with your favorite herbs.

Let's start quickly on the right, prepare the firebrand in a good mood. Then everything will come out smoothly for you. Don’t be afraid to experiment, evaluate your work without doubt.

Recipe for wrapping young white cabbage. Once you start harvesting your crops, you can marinate a couple of jars of chili pepper. If the world is hot, the snack will be crunchy and incredibly tasty.

List of vegetables and spices:

White cabbage - 250 g
Carrots - 1 piece
White pepper - 1 pc.
Chili pepper - 15 g
Oliya - 3 tbsp. spoons
Ocet 9% - 1 tbsp. spoon
Zukor - 2 teaspoons
The strength behind the relish
Black pepper - pinch

Steps for preparation:

The shape can be detailed and can be done using a knife or a special jig. Then lightly knead it with your hands so that it becomes a juice.

Add carrots to the bowl before the cabbage, peel the skins and pass through a grater, preferably with a small opening.

Add zukor, salt, black pepper to the vegetables. Potimoliya, otset. You need to mix everything well and wash it thoroughly with your hands so that you can see the juice visually.

After this, fill it with a clean jar, specially prepared for preparation. Cover with a lid and place in the refrigerator to finish.

Pickled cabbage can already be served on the table after adding the main ingredients as an appetizer. And if you want to save it for the winter, then put it in sterilized jars and roll it up with lids to boil.

Good luck with your cooking and have a good day!

Recipe for preparing cabbage with beet without sterilization

Sour-licorice cabbage with beet will become a wonderful appetizer on your table. What a color! It will, without a doubt, only strengthen the appetite of the family. In this case, preparation does not take a lot of time and effort. And if you add greens, oranges and olive oil to the finished herb, you will get a tasty salad.

List of vegetables and spices:

White cabbage - 1/2 pcs.
Buryak - 1 piece
Carrots - 1/2 pcs.
Sil - 1 teaspoon
Zukor - 1 tbsp. spoon
Carnation - zhmenya
Bay leaf - 3 pcs
Black peppercorns - zhmenya

Steps for preparation:

Chop the cabbage into a bowl and crush it with your hands.

Peel the skins of the carrots and beetroot and rinse under running water. Trim the vegetables into thirds and transfer to the cabbage.

Stir the salt and zukor into the mixture with the vegetables, mix well with your hands, as if you were crushing them with flour.

Clean the jar and sterilize it. Then place black peppercorns, cloves and bay leaves on the bottom.

Fill the jar exactly halfway with vegetable mixture and add the spices again.

Fill the jar completely, try to put the vegetables in the jar as much as possible. Place them in a deep bowl, and place a press on top, I poured a plastic bowl filled with water. It’s close to the heat when the jar sits in such a place, so the cabbage needs to be pricked carefully so that its juices can leak out.

Enjoy this aromatic appetizer, seasoned with olive oil, maybe unrefined.

Bon appetit!

Cooking early cabbage in jars with rose salt under the crusts

Fragrant, juicy, crunchy cabbage is the best, in my opinion, recipe for the facelessness of the world. Absolutely, like the master, start the fire. The cooking process will be carried out with the rosemary, there is no need to stir it up.

List of vegetables and spices:

White cabbage - 2 kg
Carrots - 2-3 pcs.
Bay leaf - 3-4 pcs
Peppercorns - 5-6 pcs.
Water - 1.5 l
Sil - 2 tbsp. spoons
Zukor - 2 tbsp. spoons
Crane berries - for bazhannyam

Steps for preparation:

First prepare the brisket, fill the pan with water, and then place it on the stove. After boiling, add salt, zukor, and stir until smooth.

Chop the cabbage in your own way, crush the bits with your hands.

The carrots must be peeled, rinsed under running water, and then trimmed by hand, grated or using a knife.

Mix the carrots and cabbage together in one deep bowl.

You should carefully place the vegetable sumish in the jar, transferring peppercorns and bay leaves ball by ball. You need to compact the cabbage as firmly as possible.

Pour the brine from the bowl into the jars and place them in a container so that the contents of the jars that are leaking do not spill. Cover them with a thin cloth or gauze, and keep them dry for several days. During these days, you need to periodically drain the cabbage and pour back into the jar the liquid that has been drained.

The cabbage is covered with brine; do not allow the top ball to dry out.

Then the appetizer is completely suitable for eating. To preserve the jars in winter, it is best to roll them up and take them away from a cold closet.

Cook with love, eat with satisfaction!

Video about how to prepare sauerkraut in jars

A quick and simple way to prepare sauerkraut for the winter. Khrumka, juice, and yaka is delicious. Try it!

Long time saving of preparations for you!

Korean cabbage - the best recipe for the winter

This fragrant appetizer will be perfect on any table. Cabbage is also a brown vegetable and is very versatile; you can prepare uncured cabbage from it. I’ll give you a simple recipe that you don’t need any special knowledge of.

List of vegetables and spices:

White cabbage - 1-1.5 kg.
Black pepper, chalked, for relish - for relish
Nasinnya dill - 1 teaspoon
Coriander juice - 1 teaspoon
Chasnik - 3 cloves
Ocet - 30 ml
Zukor - 1 tbsp. spoon
Sil - 1 tbsp. spoon
Roslinna oliya - 30 g
Water - 1 l
Crane - for relish

Steps for preparation:

The cabbage needs to be shredded into thin strips. If you have a food processor, you can forgive this. Transfer the vegetables to a deep saucepan.

In another saucepan, mix coriander and dill, salt, zukor, cut into chasnik slices. Pour in the oil and water, then stir thoroughly and place the pan on the stove. Bring the marinade to a boil, then remove from heat.

Next, pour the hot marinade into the saucepan with the cabbage, add the oceta and a few crane berries, and mix. Cover the container with a plate so that the cabbage does not spill and the entire surface is covered with marinade. You can also cover the pan with a lid. Leave them at room temperature to marinate.

Fill clean jars that have been sterilized with a good snack, close them tightly with lids, you can roll them up.

Keep in a cold place.

Serve an appetizer with chopped greens, enjoy and invite your friends!

Cooked cabbage - recipe for a 3-liter jar

An excellent snack option before boiled potatoes. Gostra cabbage will be perfect for your taste. You can also use it for preparing salads and hot herbs.

List of vegetables and spices:

White cabbage - 2.5 kg.
Carrots - 3-4 pcs.
Chasnik - 4 cloves
Sil - 2 tbsp. spoons
Zukor - bottle
Ocet 9% - 1/2 bottle
Oliya - 1/2 bottle

Steps for preparation:

Clean the can from the top sheet if necessary. Next, shred it on a special grate or vikory base using a food processor.

Next, grate the carrots using a large-mouthed grater.

Eat the vegetables at once, mix with your hands as if squeezing cabbage and carrots.

You can clean the teeth of the chasnik after polishing, and further detailing can be done through the chasnik. Add cabbage and carrots, stir.

Bring water to a boil in a saucepan, add spices: zuccor, salt. Pour in the olive oil.

Pour the marinade over the cabbage, cover the vegetables thoroughly with the marinade.

Cover the container with a lid, pour in as much as you need or a little more. During the process, the containers must be mixed.

After the end of the hour, fill the prepared clean jar with winter snack.

Bon appetit!

Recipe for hot cabbage in large chunks

A very old recipe that has been passed down in our family from generation to generation. Spicy cabbage is suitable for all gourmets. This appetizer can brighten up your holiday table, miracle herbs, and even special drinks.

List of vegetables and spices:

White cabbage - 4-6 pcs.
Chasnik - 30 cloves

For marinade for 1 jar:

Sil - 3 tbsp. spoons
Zukor - 2 tbsp. spoons
Spare pepper - 2-3 pcs.
Bay leaf - 1 piece
Filling the crop - 1 tbsp. spoon
Ocet - 3 tbsp. spoons
Water - 1.5 l

Steps for preparation:

Prepare the cabbage by cutting it into large pieces so that the aroma can easily pass through the neck of the jar.

Clean the clock, cut the skin of the clove into pieces. There’s no need to go into too much detail.

Before putting cabbage in them, wash the jars thoroughly, sterilize them over steam or in the oven. Then it’s time to fill the jars, laying the leather pieces thicker. Place a pot of water on the stove for about an hour.

Add a chasnik to a jar filled with cabbage, fill it with dill, and cover it with crackers.

In a saucepan filled with water, add salt, zuccor, stir, bring to a boil.

Pour hot water from the jars, spread the spices into a skin jar, add otcet, fill with marinade to the brim and roll up the crusts.

Turn the sun-lit jars upside down during the day, and when the stench is cooled down, stop doing so in order to save the stench.

Good luck in preparing for a wonderful day for you!

Video recipe for delicious pickled cauliflower

A simple and affordable way to prepare a wonderful winter snack.

Have a delicious one!

Preparing preparations from vegetables takes an hour, which is not enough. A selection of recipes in this article is prepared for the smooth preparation of delicious crunchy, juice, and also vitamin-rich snacks.

Prepare for yourself and your favorite berries and tasty herbs. See you soon!

With the arrival of winter, the city and store shelves are empty, and you really want to treat yourself to vegetables, especially cabbage. Therefore, in the fall, we will try to preserve cabbage until the cold weather arrives. Today, on the Internet you can find a variety of recipes, or choose one from thousands, as it seems, it’s important. This article contains the best recipes for making sauerkraut.

To preserve such a product as cabbage, it is necessary to vikorize the peeling caps.

Cabbage with pepper and rice: a quick recipe

Ingredients:

kilogram of cabbage
second kilogram of tomato
200 grams carrots
2 pieces of bell pepper
200 grams rice
clove for the watchmaker
100 grams of rosemary oil
spices for relish.

Preparation:

Cut the cabbage and leaves into small pieces.
The tomato is passed through a meat grinder, adding an hour.
Boil the rice until ready and add a little olive oil (do not cook all the oil).
The peppers and carrots are cut into small pieces and placed in a heated frying pan, where the tomatoes, spices and vegetable oil are mixed, and everything is simmered for a long time.
We hang the cabbage in a jar and fill it with vegetable paste so that the beast has left, let’s settle down and wait for the onset of winter. Zagalom conservation for this recipe go through the dosit shvidko.

Canned early Chinese cabbage with vegetables

Ingredients:

kilograms of Chinese cabbage (preferably our brothers);
a splinter of red bell pepper;
half a kilogram of tomatoes;
orok – 2 pieces;
host (chili) pepper;
4 chasnik cloves;
salt and pepper for relish;
tablespoon cucru;
repeat the bottle of water;
teaspoon otstu.

Preparation:

First of all, we will start preparing the vegetable paste, which will be preserved later. The bell pepper needs to be peeled and cut into circles, cut into slices of the chili pepper (2 thin slices are enough), rub the stems on the third and cut into chasnik. All ingredients are passed through a blender or meat grinder and stewed together with peeled tomatoes.
Let's move on to cabbage. You need to knead it thoroughly and then pour a small portion of the marinade over it. Cover it with a lid and place it under pressure.
After a few days, after the leaves have soaked in the vegetable paste, they must be put in a jar, poured over the marinade, and rolled up.

Stewed cabbage in a jar

Ingredients:

A head of cabbage;
spices for relish;
canned pepper – 100 g;
carrots – 200 grams;
Roslynna Oliya;
watchmaker;
head of a cibul;
2 tomatoes;
1 teaspoon cucru.

Preparation:

Shred a cabbage and simmer in a frying pan (medium heat, under the lid) along with carrots, olive oil and spices. Don’t forget to stir the herb every now and then until it’s ready.
Add a head of tsibula, a sprat of chalice to the chasnik, tomato and a teaspoon of cucumber.
At the back of the prepared jar, pour our finished dish and leave.

Pickled Brussels sprouts

Ingredients:

1 liter of water;
9% ocet - teaspoon;
spices for relish;
young Brussels sprouts - half a kilogram;
chili pepper - one piece;
tomato - pvkilogram.

Preparation:

For the cob, prepare a marinade that consists of water, chili pepper, spices, and tomato juice.
Tomatoes need to be peeled and cut, chili peppers should be sliced (at least two are needed).
Place a pot of water on the stove and let it come to a boil.
Add tomatoes, peppers, citrus and spices. It takes 15 minutes to cook.
While the marinade is preparing, let's start with the cabbage. You need to peel the top ball of the leaf, wash it and cut it halfway.
Now you can add cabbage to the marinade (it has plenty of space before it boils, don’t let the cabbage get wet). Cover it with a lid and wait until you boil half of the marinade.
We remove the pan from the stove and ensure that the workpiece is cooled. Then you can place them in sterilized jars and close them.

Sauerkraut

Ingredients:

cabbage - half a kilogram;
carrot – 1 piece;
spices for relish;
tsukor.

Preparation:

You need to shred the cabbage into medium pieces, and grate the carrots.
Add all the necessary spices and a spoonful of cucumber.
Mix all the ingredients with your hands so that you get more juice.
We pour the cabbage into jars and use the weaver. This way you will get even more juice.
Let's stop the banks.

Preserve this kind of preparation in a cold place.

Cabbage without sterilization

Ingredients:

young cabbage kilogram;
sprat morkvin;
bell pepper – 500 g;
the head of the cibul and the head of the chasnik;
spices for relish;
est 9%;
water – 2 liters.

Sterilization takes a lot of hours, but you can roll up some tasty, salted cabbage for the winter without it.

Preparation:

The cabbage is peeled from the top leaf and shattered.
You will need to grate the carrots, cut the bell pepper into strips, and cut the cibul into rings.
Then, in a bowl, mix the cabbage with other vegetables.
We put a saucepan of water on the fire, add all the ingredients, spices and cook 10 chickens.
We process the cabbage, transfer it to jars and fill the animal with rose brine, where it was boiled. Let's get stuck in the critters.

For the eggplant you can add a couple of drops of crop.

Cabbage with mushrooms and tomato sauce

Ingredients:

cabbage – 1 kilogram;
half a kilogram of tomatoes;
spices for relish;
tsukor;
400 g mushrooms;
carrots and pepper - 1 piece.

Preparation:

Cut the cabbage and mushrooms into medium pieces, press the pieces with your hands so that the juice can be seen from them.
Chop peppers, carrots, tomatoes and simmer them over high heat for about 15 minutes.
Combine all ingredients in a sterilized jar. Pour tomato sauce on top and add a crust.

Marinated cabbage with beet for the winter (video)

Cabbage, canned according to these recipes, will definitely not disappoint you. It's perfect as a dressing for borscht, a base for winter salad, or a filling for a pie. There are plenty of options!

There are a great number of variations and methods for canning cabbage on the Internet. And I’m hoping to get the best that you can grab in banks from this place. And few people would want to transfer food to the river in order to find the very recipe for what kind of slinky to flow with river.

Methods for preserving cabbage in jars for the winter

There are two main methods of conservation. All the smells are directly directed to save all the fruits of your favorite vegetables. Ale there is a good taste in it.

The first, most common way is sauerkraut.

For this purpose, thick pumps, especially those of later varieties, are best suited. Sauerkraut for fermented juice and rose brine that you saw with it. Properly prepared in this way, it can be preserved for a long time, and is practically not afraid of any dishwashing if properly preserved. It is necessary to store at a temperature of 2-4 degrees, sealed in jars.

Another way to help us save vegetables is pickling.

When marinating, the marinade is prepared, which is usually removed by mixing water, vegetable oil, added flavor and oil of dormouse. The cabbage is salted, tossed, and eaten in a bowl with other vegetables, such as are included in the recipe. A mixture of cabbage and vegetables is prepared, filled with marinade, sterilized, preserved in jars, and baked on top.

How to preserve the winter I’ll prepare it for borscht

Every winter you always have fresh cabbage on hand to make delicious homemade borscht. This is where we need preparation for borscht. Getting ready to finish it simply:

3.5 kg red tomatoes
3 kg of late cabbage
10 fleshy sweet pepper pods
A bunch of pretty parsley with a sprinkle
2 tablespoons without top spoon of cook's salt
Otsu 9% - 40 milliliters

We need tomatoes to prepare tomato juice. We cut the tomatoes into slices, either through a meat grinder or a juicer. Who cares better? The juice is brought to the point of boiling and salted.

Cabbage and pepper are cut into strips. The greens need to be detailed.

In boiling water, it begins to sizzle and bring to a boil. Don't forget to stir. After boiling, let 10 khvilins boil, then add the greens to the ruban, pour in the ocet. All the ingredients need to simmer for about 5 more ingredients.

The finished product is poured hot into sterile, dry jars and sealed with lids.

Winter conservation with aspirin

You will need:

White cabbage of late varieties – 6 kilograms
Morkvina – 1.5 kg
Water – 4.5 liters
Bay leaf - 5-6 pieces
Fresh pepper – 10-15 peas
Tsukor – 400 grams
Sil – 200 grams
Ocet 9% - 45 milliliters

There is nothing special about the prepared food. Shake the carrots into thin strips, wobbly on the grate. We sizzle one by one, we mix it. Just be careful, don’t think. This option is not required.

Now we need a supply. And you prepare it this way - boil water, adding spices to it. After boiling, add ocet and let cool.

Place the cabbage and carrots in sterilized 3-liter jars behind them and fill them with chilled brine. Place 2 acetyl tablets in each jar. There was only so much time left to roll up the cans and send them to the bottom.

Recipe without sterilization

Do you want to know how to get rid of your winter preparations? Then you can roll up a couple of jars of pickled cabbage without bothering with sterilization.

You will need:

White cabbage – middle video
Carrots – 600 grams
Bell pepper – 400 grams
Ripchasta cibulina – 2 great cibulini
Tsukor – 30 grams
Sil – 20 grams
Spare peppercorns – 5-6 pieces
Bay leaf – 2 leaves
Water – 2 liters
Ocet 9% - 80 milliliters

We need to clean the pot, rinse it under cold water, and cut it into strips. Rub the peeled carrots into thirds. Bell peppers are also cut into strips. The tsibulya is cleaned and consumed either by mouth or by drink. We mix all the cut pieces and place them in prepared jars.

For the marinade, heat the water until it boils and pour it over the vegetables. Let us stand by the water for 10-15 minutes. Then we pour the water back from the cans, where we boiled everything and again bring it to a roiling boil, then again we take a hot bath.

Mix the water with water, add salt, zukor and the remaining juice. Before pouring the boiling water into the jars, I add bay leaves and pepper into them.

Now let’s put our grass under the roofs and want to bask in the warmth. Only a few jars have gone cold, and they are immediately unbearable in the cold. Another one of our delicious salads for winter preserving.

Preparing pickled cabbage with beet

What's the point of giving the juicy, crunchy lassoche novi farbi and a light, sweet taste?

For whom we take:

White cabbage - 1 medium piece
Buryak – 500 grams
Chasnik – 4 large cloves
Water – 1 liter
3 tablespoons without a cup of salt
3 tablespoons without cucumber
Spare pepper – 10-12 peas
Bay leaves - a couple of pieces

We need to cut the pumpkin into big pieces. For example, trikulets 5 by 5 centimeters. If you want, you can classically cut it into strips.

The beet can be cut into strips; you can grate it. The watchmaker's teeth are cut into pieces. All cuts are mixed and placed in a three-liter jar.

Now let's prepare the marinade. We fill the saucepan with water, adjust it to the required proportions, add the zucchini and sill, and add the bay leaf and peppercorns. Boil the marinade for no more than 10 minutes. After this we let the giblets cool down and pour them into jars. Delivered in the refrigerator.

How to cover cabbage with shmatochki

There are times when you want to crunch the savory pickled cabbage, but the axle is just so lazy and wobbly whole kilograms. What is the recipe for you, which saves you from tedious cutting.

Pregnant:

2 kg cabbage
Chasnik – 5 chasochok
Water – 1.5-2 liters
Sil – 60 grams
Tsukor – 40 grams
Fresh pepper – 2-3 peas
Bay leaf – 1 leaf
Black peppercorns – 6-7 pieces
Nasinnya dill – 1 teaspoon.

The pumps are cleaned and rinsed, usually on 5-6 centimeter layers of fabric, and sometimes on pyramid-like mats. We put it in a jar.

The marinade is similar to the one in front. Salt the water, grind the tsukor, pour in the ocet. We throw peas, black pepper, and sprinkles into the jar.

We fill everything with marinade and let it sterilize for about 40 minutes. Then we put the jars under the wool lids and sunbathe them in the carpet.

Recipe for rose salt and crusts

You need:

White cabbage of late varieties – 1 medium piece
Tsukor-pisok – 50 grams
Sil – 50 grams
Ocet 9% - 2 tablespoons
Bay leaf - 1 piece
Fresh pepper – 2-3 peas

The seedlings are cleaned from the upper brown and withered leaves, cut in half, and the cane is removed. Cut into thin strips. Then we put a bay leaf and pepper on the bottom of the jar, and then add cabbage to the beast. Banks are required with slots on the neck.

Where's the marinade? For this creation near the water, as always, it is diluted with cucumber and poured with cetacean. Bring the mixture to a boil, then let it cool completely.

Pour the marinade over the wrapping and cover it with crusts. It’s not hard to twist, because the fermentation process comes out of the jars. It is also necessary to place the jar in a bowl so that it does not spill anywhere it is needed. Keep it in this condition for up to 4 days at the same temperature.

After completing the required amount of time, the jars are sterilized. Skin from pіvgodini.

Now we lightly burn the screw caps, turn the cans over and let them gradually reach the carpet under the heat.

This is a simple way to preserve it, allowing you to enjoy the snack just a couple of days after spinning.

How to preserve early cabbage

It is most often customary to preserve cabbage of late varieties, the splinters are more powerful and have more flavor. However, there are ways to preserve early cabbage no less deliciously. Go where you need to go.

Required ingredients:

White cabbage, early variety – 1.5 kg
Bay leaf - 1 piece
Spare pepper – 3-4 peas
The flask is cut in tsukru
3 tablespoons without topping, without added salt
Water – 1 liter
Half a bottle of 9% otstu

Pumped usually with large pieces, this option is the most optimal for preserving crispness in early varieties.

Place bay leaf and peppercorns on the bottom of a sterilized jar. Place and compact cabbage on top.

To remove the marinade from the dill, mix the zuccor and salt and add the citrus mixture. Let the crumbs cool down, because the steep sprinkling may crack the jars.

Once the marinade is ready, pour it over it. You will immediately twist the jars under the lids and burn them with your feet under the carpet.

Recipes for winter salads

Let's have a little fun preserving salads in jars. Adje can’t eat just sauerkraut and pickled cabbage, right?

Cabbage Snack

What is needed:

White cabbage - medium size, about 2 kg
Morquina – 300 grams
Chasnik – 2-3 large cloves
Water – 1 liter
Sil – 40 grams
Tsukor – 60 grams
Ocet – 100 milliliters

It’s pumped up with little clothes, the form will lie in your mind, the smut is not very friendly.

Grate the carrot into a grater and into a straw. The hourbook is detailed or visible through the hourpress. Vegetables are prepared and sliced in an enamel container.

Vegetables must be covered with marinade. Add salt and sugar to the water, pour in the cetacean and check for the moment of boiling.

Pour the boiling marinade over the vegetables. We put a plate on top of them and smother them with something important. With such a look, it becomes impossible to mix several times in an hour.

The cabbage appetizer will be ready the day before.

Salad with carrots and peppers

We need:

White cabbage – 5 kilograms
A kilo of fleshy sweet pepper pods
Kilo cibulli-ripka
A kilo of carrots
Oliya - pivlitra
Ocet 9% - 200 ml
Zukor – 350 grams
4 extra tablespoons kitchen salt

The pumps are cleaned of leaves and the poker is removed. Shred until it looks like straw. Grate the Morkvina. Cut the cibul and pepper into a medium cube.

We add salt and olive oil. Mix carefully, and the cabbage in this salad is easily squeezed. We transfer the salad to the jar and close it under the lid.

Winter salad with cabbage, peppers and tomatoes.

We need:

White cabbage - 1.5 kg
Bell pepper – 700 grams
Tomatoes – 2 kg
Tsibulya - 0.5 kg
Paprika – half a teaspoon
Olya for dormouse – 300 milliliters
Ocet 9% - 100-120 ml
Sil - 90-100 grams
Black peppercorns – 10-15 peas

The videlka is cut into strips and ground from the sill. Tomatoes and peppers are cut into medium cubes, the cibul is cut into slices.

Mix the vegetables together and heat in a saucepan until boiling. As soon as you manage to boil, pour in the ocet, remove from the fire, and mix well.

Place hot vegetables in a jar and sterilize for about 20 minutes. After we get stuck in the critters and let it cool down like some kind of preservation, we burn out with our feet under the carpet.

I hope you will find a delicious salad recipe for yourself. Welcome meal!

Not everyone knows that cabbage contains more vitamin C than fruits. Therefore, nutritionists recommend including it before your diet. However, in winter, not everyone has the ability to prepare herbs with fresh cabbage. In some cases, the vegetables can be preserved.

Salted cabbage can be added to pies, salads, and borscht. It can also be used as an appetizer before various side dishes. It should be noted that canned cabbage can be preserved for a long time, saving at this rate.

The gentleman’s skin may feel bad about the fact that the winter in the family will be crunchy, that cinnamon snack will be delicious. There are no recipes for preparing cabbage from white cabbage, pumpkin cabbage, Chinese cabbage, cauliflower cabbage and other types of cabbage.

We will look at a number of conservation options. If you have not previously prepared this vegetable for the winter, then it is imperative that you start doing it while you can still get fresh supplies.

Preserving cabbage for the winter in jars with peeling lids

Let's prepare cabbage salad with carrots for the winter. The jars are stuck with slimy lids. The recipe is very simple, so if the gentleman could easily prepare it for the winter.

Ingredients:

1 kg of fresh cabbage.
5-7 medium-sized carrots.
5 cloves of chasnik.
125ml water.
125 ml dormouse oil.
125 g cucumber pisku.
1 tbsp kitchen salt.
10 tbsp 9% oct.

Conservation process

It is recommended to pickle round white cabbage and scraps of juice. Peel the vegetable from the green leaves and rub with thin selena. For this you can use a special cabbage knife. Transfer to okrema bowl.

If you want to efficiently prepare savory cabbage, then you can’t do without carrots. Vaughn colors the brownish power of the snacks. Vegetables need to be cleaned, washed with cold water, then grated.

Peel the clock and grate with a fine grater. You can vikorist for more hours. Insure your savory likeness.

Place the prepared ingredients in a bowl and press well with your hands so that the cabbage releases its juices.

While the vegetables are cooking, you need to start preparing the rose brine. Place 0.5 bottles of filtered water, salt, zuccor and oil into an enamel saucepan. Mix all ingredients. Place the saucepan on the stove and turn on the maximum setting so that the heat begins to boil. When the mixture is mixed, it is necessary to stir it gradually so that the zukor and the sill are completely dissolved.

Remove the pan from the stove and add a tablespoon of water to the table and change it.

Prepare rosesol and pour cabbage salad. Mix the ingredients thoroughly and leave for at least 2 years.

During this hour, it is good to marinate the vegetables and give them juice. After this, spread the cabbage into jars, as you will need to sterilize it manually beforehand.

Cover the jars with slimy lids and roll them up with a special device.

I’ll prepare to clean up the cold place. During the summer season, you can squash the cabbage in about one week. There is nothing special about the prepared food, so you will have to prepare it this winter.

Canning cauliflower kohlrabi for the winter at home

Kohlrabi is a vegetable that resembles a radish, and tastes similar to the usual white cabbage. Using this recipe, you can prepare a full-fledged salad, rich in essential microelements and vitamins. The snack is low in calories, so it can be eaten in small quantities.

Ingredients:

300 g kohlrabi.
Half a medium carrot.
1-3 cloves for chasnik.
1-2 g chili pepper.
1 tsp oregano.
1 tbsp white wine otstu.
1 tsp salts
1 tsp cucru.

Terms of conservation

To avoid wasting time searching for the necessary ingredients during preparation, it is recommended to prepare all ingredients immediately. You can vary other spices in the recipe, but the taste may change greatly. If it’s summertime, experiment and maybe you’ll come up with a new way to prepare a savory snack.

Kohlrabi does not have leaves, but before cooking it is necessary to peel the skin. To do this, you need to divide the vegetables into two parts, then remove the top ball. First, you need to wash the cabbage and cut the stem. Cut the vegetable pulp into medium-sized cubes, as shown in the image below.

Mash the young carrots, remove the top ball with a vegetable peeler and cut into cubes like cabbage. Add kohlrabi to bowl.

Clean the watch and trim it into small cloths or scarves, as needed. Add to the bowl before other products.

Now you need to add oregano. Use a wooden spoon or your hands to remove everything.

Sterilize the jar. To do this, you need to preheat the oven to 100 degrees and place a container for 10 minutes in front of it. If it's cold, fill it with chopped vegetables. Top add|add| pepper pod.

At the top there is cherry sand and salt from the Kamyanu. Please note that iodine salt does not need to be cured, as the residues are not suitable for food preservation.

At the final stage of cooking, pour white wine vinegar over the cabbage.

Boil a small amount of water and add to the jar until the water completely covers all the ingredients. After this, you need to heat the oven to 100 degrees and sterilize the mixture for 30 minutes.

Remove the canned cabbage from the oven and roll it into crusts. It is recommended to cover the jars with a carpet and leave them in a dark place so that the snack cools down completely. If you save cabbage in lyokha or komori, then it won’t be sealed for a long time.

Early cabbage. Canned in jars

The gentleman's skin has its own recipes and secrets for preparing herbs and winter preparations. However, this method of preservation is not so popular, nor is it familiar to everyone. Try this option quickly.

Ingredients:

1 medium-sized pump of young cabbage.
1 liter of boiled water.
2 tbsp cucumber piska.
2 tbsp kitchen salt.
2 tbsp 70% otovoy essence.
½ bottle of olive oil.
6 peppercorns.
2 bay leaves.
3 tbsp mustard seeds.
5 cloves of chasnik.

Method of preparation

Remove the top leaves from the cabbage. The kachan needs to be cut into six pieces, and the kachan needs to be cut. Then cut the vegetables into large pieces and place in a large bowl.

To prepare rose brine, you need to bring water to a boil, then add the necessary amount of rosemary oil, zukor and kamyan salt. It is necessary to mix the mixture thoroughly so that all the crystals are broken up.

If the water is cold, then it needs to be supplemented with ottota essence and spices. Keep in mind that the essence is of great importance for many times, so be careful not to exceed the recommended norm.

Peel the cloves, finely chop and add to other products. Pour the prepared rose brine on top.

The sheep meat needs to be carefully altered and placed on it with a crust or a flat board, and the animal will be spoiled. Press under pressure for 2-3 days at room temperature.

And if you want to roll early cabbage into winter jars, you can do it quickly in another way. To prepare 700g jars we need:

200 g of young cabbage.
1 medium carrot.
2 bay leaves.
4 peppercorns.
2 cloves.
1 tbsp. salts
1 tbsp cucru.

Stage of preservation

You need to remove the dried and green leaves from the cabbage, after which they need to be crushed. Grate the peeled carrots into a large or medium third.

The vegetables need to be crushed and mashed by hand so that the cabbage releases its juices. Tamp down the products well in a sterilized jar. Pour dill over the salad and leave for about 15-20 minutes. Then it is necessary to anger the homeland. Place the container with water on the stove, let it boil until it boils and then pour in the appetizer.

After 10-15 minutes, you need to pour the water into a basin or saucepan and bring it to a boil. Then you need to add the necessary spices, table ocet, pulp and kitchen salt. Bring the rosesol to a boil, fill it with a jar of cabbage and roll it into crumbs.

Prepared upside down, you need to wrap it in a warm towel and leave until completely cooled. It is recommended to save the prepared food in the cellar or refrigerator.

Recipes for canned and sauerkraut for the winter on the Internet offer a wide range of variations and preparation methods. And I hope to pick up the best that you can grab from jars from all the recipes in this article. And few people would want to transfer food to the river in order to find the very recipe for what kind of slinky to flow with river.

1 Methods for preserving cabbage in jars for the winter
- 1.1 How to preserve winter cabbage for borscht
- 1.2 Winter preservation of cabbage in jars of aspirin
- 1.3 Recipe for canned cabbage for the winter without sterilization
- 1.4 Preparing cabbage marinated in jars with beet
- 1.5 Yak, put cabbage in jars in small pieces for the winter
- 1.6 Recipe for pickled cabbage with rose salt and slimy crusts
2 Yak preserve early cabbage
3 Recipes for canned cabbage salads in jars for the winter
- 3.1 Cabbage Snack
- 3.2 Canned salad for the winter with cabbage, carrots and pepper
- 3.3 Winter salad with cabbage, peppers and tomatoes

Methods for preserving cabbage in jars for the winter

There are two main ways to preserve cabbage for the winter. All the smells are directly directed to save all the fruits of your favorite vegetables. Ale and relish when you are kind.

The first and most common way is to make sauerkraut.

For this purpose, thick pumps of cabbage and late varieties are best suited. Sauerkraut with fermented juice and rose salt, which is seen from the cabbage. Cabbage prepared correctly in this way can be preserved for a long time and is practically not afraid of any kind of cooking if properly preserved. It is necessary to preserve sauerkraut at a temperature of two or two degrees, sealed in jars.

Another way to come to us for help in preserving cabbage is pickling

When pickling, the marinade is mixed, which is washed off often by mixing water, otto, adding flavor and oil of dormouse. The cabbage is salted, tossed and combined with other vegetables, such as are included in the recipe. A mixture of cabbage and vegetables is prepared, poured with marinade, sterilized and preserved in jars, and baked on top.

To preserve the winter I will prepare cabbage for borscht

Every winter you always have fresh cabbage on hand to make delicious homemade borscht. This is where we need preparation for borscht. Getting ready to finish it simply:

Three and a half kilos of red tomatoes
Three kilos of late cabbage
Ten fleshy pods of sweet pepper
A bunch of pretty parsley with a sprinkle
Two tablespoons without the top spoon of cook's salt
Otstu 9% - forty milliliters

We need tomatoes to prepare tomato juice. We cut the tomatoes into slices and put them through a meat grinder or a juicer. Who cares better? The juice is brought to the point of boiling and salted.

Cabbage and pepper are cut into strips. The greens need to be detailed.

In a boiling pot, add cabbage and pepper and bring to a boil. Don't forget to stir. After boiling, let ten khvilins boil, after which we add the greens to the ruban and pour in the ocet. At the same time, the ingredients need to be deprived of about five more quills.

The finished product is poured hot into sterile, dry jars and sealed with lids.

Winter preservation of cabbage in jars of aspirin

You will need:

White cabbage of late varieties – six kilograms
Morkvina – repeat kilo
Water – about half a liter
Bay leaf - five to six pieces
Fresh pepper – ten to fifteen peas
Tsukor – chotirista gram
Salt – two hundred grams
Ocet 9% - forty-five milliliters

There is nothing special about the prepared food. Cut the cabbage into thin strips and shred the carrots. We sizzle one by one and mix it. Just be careful, don’t think. This option is not required.

Now we need a supply. And you prepare it this way - boil water, adding spices to it. After boiling, add ocet and cool further.

The cabbage and carrots are placed in sterilized three-liter jars behind each other and filled with chilled brine. Place two acetyl tablets in the skin jar. It was all that was necessary to carefully roll up the cans and put them in the oven.

Recipe for canned cabbage for the winter without sterilization

Do you want to get rid of your winter preparations as quickly as possible? Then you can roll up a couple of jars of pickled cabbage without bothering with sterilization.

You will need:

White cabbage – middle video
Carrot – Six hundred grams
Bell pepper – chotirista gram
Ripchasta cibulina – two great cibulins
Tsukor – thirty grams
Sil – twenty grams
Reserve peppercorns – five to six pieces
Bay leaf - two leaves
Water – two liters
Ocet 9% - eighty milliliters

And so, we need to peel the cabbage, rinse it under cold water and cut it into strips. Grate the peeled carrots. Bell peppers are also cut into strips. The tsibulya is cleaned and consumed either by mouth or by drink. We mix all the cut pieces and place them in prepared jars.

To make the marinade, heat the water, and once it starts to boil, pour it over the cabbage. Let the cabbage stand near the water for a length of ten to fifteen khvilins. After that, we pour the water back from the cans, where we boiled everything and again bring it to a roiling boil, and again give the cabbage a hot bath.

We drain the water from the cabbage, add salt to it, zukor and the remaining juice. Before pouring boiling water into the jar, I add bay leaves and pepper in them.

Well, now let’s put our grass under the bushes and let’s bask in the warmth. Only a few jars have gone cold, and they are immediately unbearable in the cold. Axis and our delicious cabbage salad are prepared for the winter.

Preparing cabbage marinated in jars with beet

What’s the point of giving the savory, crunchy sweets new farbi and a light, sweet taste?

For whom we take:

White cabbage - one average video
Buryak – five hundred grams
Chasnik – a lot of great teeth
Water – one liter
Three tablespoons without a teaspoon of salt
I'll go back three years without any sugar
Spare pepper – ten to twelve peas
Bay leaves - a couple of pieces

And so we need to cut the cabbage into big pieces. For example, the tights are five by five centimeters. If you want, you can cut the cabbage into strips in the classic way.

We cut the beet into strips, so you can grate it yourself. The watchmaker's teeth are cut into pieces. All cuts are mixed and placed in a three-liter jar.

Now let's prepare the marinade. We fill the saucepan with water, adjust it to the necessary proportions of the zucchini and the herb, add the bay leaves and peppercorns. Boil our marinade for no more than ten minutes. After this we give the giblets to cool and pour them into jars. Let the cabbage cool and place it in the refrigerator.

How to put cabbage in jars in small pieces for the winter

There are times when you want to crunch the savory pickled cabbage, but the axle is just so lazy and wobbly whole kilograms. What is the recipe for you, which saves you from tedious cutting.

Pregnant:

Two kilos of cabbage
Chasnik – five chasoks
Water – one to two liters
Sil – sixty grams
Tsukor – forty grams
Fresh pepper – a couple of peas
Bay leaf - one leaf
Black peppercorns – six or seven pieces
Nasinya dill - one teaspoon.

The cabbage is peeled and washed, cut into five-six centimeter layers of the pastry, or even onto pyramid-like sheets. We deposit it in the bank.

The marinade is similar to the one in front. Salt the water, grind the tsukor, pour in the ocet. In the jar we throw in the peas and black pepper, as well as the sprinkles.

Pour marinade over everything and set to sterilize for about forty minutes. Then we put the jars under the wool lids and sunbathe them in the carpet.

Recipe for pickled cabbage with rose salt and slimy crusts

You need:

White cabbage of late varieties - one average sight
Tsukor-pisok – fifty grams
Sil – fifty grams
Ocet 9% - two tablespoons
Bay leaf - one piece
Fresh pepper – two to three peas

The cabbage is peeled from the top brown and withered leaves, cut in half and removed from the cabbage. Cut the cabbage into thin strips. Then we put bay leaf and pepper on the bottom of the jar, and then add cabbage to the beast. Banks are required with slots on the neck.

Tai kudi without marinade. For this creation near the water, as always, it is diluted with cucumber and poured with cetacean. Bring to a boil and let cool completely.

We pour the marinade over our cabbage and cover it with crusts. It’s not hard to twist, because the fermentation process comes out of the jars. It is also necessary to place the jar of cabbage in a bowl so that it does not spill anywhere it is needed. We deprive our cabbage of this appearance for up to several days, at the same temperature.

After completing the required amount of time, the jars of cabbage are sterilized. The skin is close to age.

Now we lightly burn the screw caps, turn the cans over and let them gradually reach the carpet under the heat.

This is the simplest way to preserve the cabbage under the lids, which allows you to peel the cabbage literally a couple of days after twisting.

How to preserve early cabbage

And so, the axis of necessary ingredients:

White cabbage, early variety, large - one kilogram
Bay leaf - one piece
Reserve pepper – three-chotiri peas
The flask is cut in tsukru
Three tablespoons without topping, without added salt
Water – one liter
Half a bottle of 9% otstu

Cabbage is cut into large pieces, this option is the best for preserving the crystal value of early cabbage.

Place bay leaf and peppercorns on the bottom of a sterilized jar. Place and compact cabbage on top.

To remove the marinade from the dill, mix the zuccor and salt and add the ocet. Let the crumbs cool down, because the steep sprinkling may crack the jars.

Once the marinade is ready, pour it over the cabbage. He immediately rolls the cabbage under the tops and wraps them up with his feet under the carpet.

Recipes for canned cabbage salads in jars for the winter

Cabbage-cabbage-cabbage. Let’s enjoy our preservation for a little while with salads in jars. Adje can’t eat just sauerkraut and pickled cabbage, right?

Cabbage Snack

What is needed:

White cabbage - average size, about two kilograms
Morkvina - three hundred grams
Chasnik – two or three large teeth
Water – one liter
Sil – forty grams
Tsukor – sixty grams
Ocet – one hundred milliliters

We cut the cabbage into small pieces, let it sit for your convenience, and the smut is not too bad.

Grate the carrot into a grater and into a straw. The hourbook is detailed or visible through the hourpress. Vegetables are prepared and sliced in an enamel container.

Vegetables must be covered with marinade. Well, I add salt and sugar to the water, pour in the ocet and check the moment of boiling.

Pour the boiling marinade over the vegetables. We place a plate on top of them and press down on them. In this case, it is difficult to add cabbage to the mixture, stirring it several times during the same hour.

The cabbage appetizer will be ready the day before.

Canned salad for the winter with cabbage, carrots and pepper.

We need:

White cabbage – five kilos
A kilo of fleshy sweet pepper pods
Kilo cibulli-ripka
A kilo of carrots
Oliya - pivlitra
Ocet 9% - two hundred milliliters
Zukor – three hundred and fifty grams
Add more than a tablespoon of kitchen salt

We peel the cabbage from the leaves and remove the poker. Shred until it looks like straw. Grate the Morkvina. Cut the cibul and pepper into a medium cube.

We add sil-tsukor, as well as otset and olia. Mix carefully, and the cabbage in this salad is easily squeezed. We transfer the salad to the jar and close it under the lid.

Winter salad with cabbage, peppers and tomatoes.

For this relish you need:

Cabbage bk – one kilogram
Bell pepper – seven hundred grams
Tomatoes – two kilos
Tsibulya – pіv kilogram
Paprika – half a teaspoon
Olya for dormouse – three hundred milliliters
Ocet 9% - one hundred and twenty milliliters
Sil - ninety hundred grams
Black peppercorns – ten to fifteen peas

The cabbage is cut into strips and grated from the shell. Tomatoes and peppers are cut into medium cubes, and the zucchini is cut into slices.

Mix the vegetables together and heat in a saucepan until boiling. As soon as you manage to boil, pour in the ocet and remove from the heat, stirring well.

We put the hot vegetables into jars and sterilize them for about twenty minutes. Then we’ll settle down in crumbs and let it cool down, like some kind of preservation, with our feet under the carpet.

Axis and all recipes for cabbage and salads for the winter. I hope you will find some delicious cabbage or salad. Welcome meal!