All types of cabbage are the best source of vitamin C for the human body. The oldest methods of storing these vegetables (pickling, pickling, pickling, etc.) allow you to take the most precious product, ascorbic acid, with food until late spring. In addition, cabbage leaves contain sugar, carotene, a large set of salts and enzymes that we need so much, as well as vitamins B, P, K and D.

Fresh cabbage can be used from the beginning of May to the end of October. You can, of course, all year round, but such cabbage does not have the same vitamins. So, in order to preserve all the value of cabbage for the winter or until the first harvest, it is fermented, salted, pickled ...

Well, let's see what we need.

For four 3-liter jars you need :

• cabbage - 6 kg.,
• carrots - 7 large pieces,
• spices: lavrushka, allspice peas,
• table salt - 14 tbsp. spoons
• sugar - 7 tbsp. spoons
• water - 7 liters.

how to pickle cabbage for the winter

Such cabbage for the winter better store V 3 liter banks. And indeed, they are very convenient - they are easy to clean, store food well and do not take up much space. In addition, through the glass wall of the container, you can easily control the pickling or pickling process and determine the desired degree of cabbage readiness.

1. Chop the cabbage with a knife or a special grater with a flat blade.

2. Peel the carrots and grate on a coarse grater.

3. Mix everything with your hands, from bottom to top. Do not press hard and do not salt!

4. Prepare 3-liter jars in advance: wash and dry. Fold cabbage with carrots in them, to the top and tightly. Each layer must be shifted with allspice and parsley, that is, from below, in the middle and at the very top. You can also add garlic cloves if you wish.

5. Filled cylinders should be filled with brine. The brine is prepared as follows: for one liter of water, from a well or settled, 2 tbsp. spoons and 1 tbsp. a spoonful of sugar without a top. The brine can be immediately prepared in a large saucepan for 7 liters of water, dissolving the right amount of sugar and salt there.

6. Fill the jars with the resulting brine. And somewhere 0.7 liters will remain. Place it in the refrigerator, because on the 4th day the cabbage will absorb brine and it will need to be topped up so that it completely covers the cabbage. Such cabbage is stored very well, but only in a cool place.

7. Cylinders with cabbage cover with plastic lids and take out to a cool place. For example, in the cellar or in the basement, where many other spins have already gathered: delicious and apples and much more. In this state, the cabbage should stand for three days, then top up to the brim with water that has soaked into the cabbage and close tightly with lids. But if the basement is not very cool, it is better to put a plate under the jar (cabbage can rise and push out water). Housewives who do not have a basement or cellar can reduce the proportion of products and store cabbage in brine in the refrigerator.

Completed, now there will be something to crunch in the winter!

Hot cabbage is perfect for such a cabbage!

Bon appetit and see you soon!

And here is the recipe for pickled cabbage from the cooking video.

There are different options pickled cabbage in jars and we recommend that you familiarize yourself with everyone, because in winter such a preparation can be used both as an appetizing snack, and during the preparation of vinaigrettes, salads, pies, borscht and other pickles.

Salting cabbage for the winter in jars

Even before you start chopping or cutting, you need to learn a few rules that will help you get a tasty and crunchy snack as a result. Take for salting should only be late varieties, which at the same time are not frozen, engage in cooking - only after October 14 (Pokrova). Hostesses for work recommend choosing those days that have the letter “r” in their names.

Chop a medium-sized head of cabbage (this amount will be enough to fill a three-liter bottle), pour it into a large bowl. Grind a medium-sized carrot on a coarse grater; you should not chase the amount of carrots, because with an excess of it, the product will turn out soft.

Add carrots to the bowl as well, add dill or cumin if you like these grains. Please note that the contents of the vessel should not be rubbed with your hands. Mix all the ingredients and place in a bottle, crushing well. There should be 8 cm of free space left to the top. Pour in a little boiled water - enough to cover the cabbage. However, you can not add water, but it is quite possible that after a day there will not be enough cabbage juice in the bottle, in this case it is simply necessary to pour a little boiled water.

Place the bottle on a plate, which will collect excess cabbage juice and prevent it from spilling onto the table. These surpluses will need to be returned to the container. It will be salted for 3-4 days, during this period it is necessary to pierce the contents every day with a long clean stick - this will release the accumulated gases.

After this time, the brine should be in another bowl and pour 3 large tablespoons of granulated sugar, be sure to stir so that it dissolves properly. And again pour the liquid to the cabbage, now it remains to cork with a lid and place in the refrigerator (you can also in the cellar). It should be noted that it will be possible to taste the finished product after 7-8 days from the start of preparation.

Pickling cabbage in jars in brine

First of all, you need to chop 5 kg of young cabbage, as well as 1 kg of carrots. Please note that the success of the entire enterprise will depend on the fineness of the cut, which is why if you are going to regularly please the family with this workpiece, then you should purchase a shredding knife.

Put the cuts in a deep saucepan, sprinkle with half a glass of salt (it should not be iodized), mix, crushing a little with your hands - this will make it easier for the vegetables to start the juice.

Arrange the prepared vegetable mixture in jars, pour in the brine prepared in advance, while adding to the edges of the jar should not be. Place the filled container in deep trays, because the liquid will probably spill out during fermentation. The container should be left open in the room for 2-3 days, while it is recommended to regularly release the gas formed during fermentation - to do this, pierce the contents of the container with a stick or fork.

On the fourth day (after the end of fermentation), it will be necessary to pour the required amount of brine, cork with a plastic cap and put in the refrigerator, where the workpiece will be stored, and no sterilization is required.

Salting cabbage in jars with beets

Cut a head of white cabbage large enough, but keep in mind that the pieces should normally pass through the neck of the container. Peel a couple of beetroots and carrots, cut into small sticks or pieces of another shape - your choice.

At the bottom of a pre-sterilized jar, lay a hot pepper, 10 black peppercorns, half as much allspice, a dill umbrella, a couple of parsley, a tablespoon of cumin, a couple of celery sprigs. On top of this spicy "pillow" tightly lay the vegetable slices.

For the correct preparation of the filling, it is necessary to add 0.5 cups of vegetable oil and sugar to 1.5 liters of water, and you can’t do without a couple of large spoons of salt. Boil all this mixture, and after a minute remove from the stove and pour in 0.5 cups of 9% vinegar, mix.

With this filling, still hot, fill the containers, cover with a lid and send for 30 minutes for sterilization. After seaming, the jars should be turned over and left for a couple of days in such an interesting position. Keep the blank until winter in a cool place.

Prepare and - it is extremely useful.

Salting cabbage in jars quickly

Perhaps waiting for you the simplest recipe pickling cabbage in jars in a cold way, and if you strictly follow all the rules, then in a few days (usually 3-4) you will already be able to enjoy the taste of an amazing winter snack.

So what will be quick pickling cabbage in a jar? Slice the cabbage leaves as thinly as possible to form thin "ribbons". Pour a liter of already boiled chilled water, add 2 tablespoons of sugar and salt (it should not be iodized).

Lay out small cabbage slices and lightly tamp with your hands, do not worry and do not wrinkle much, now there is a lot of product, but over time it will settle on its own.

Put the bottle in a deep tray (do not close it with a lid) and leave the workpiece right in the kitchen. After the cabbage settles, you will need to pour in quite a bit of brine so that it stands at the edge of a three-liter bottle, close the lid and place in the refrigerator.

Recipe for salting cabbage in a jar using oppression

We will tell you, with the use of oppression. Wash the head well and remove the outer leaves. Cut in half and chop very finely. Place the cut in an enamel basin and remember it with your hands as you knead the dough - the cut itself should become translucent, while a certain amount of cabbage juice will stand out. At the same time, add a little salt (take the amount to your liking), this will also make it easier and faster to mash it. Please note that in the end the product should be a little saltier than required, because when it turns sour, the excess salt will go away. To start the fermentation process, add also granulated sugar - not very much, no more than a tablespoon for the whole head of cabbage.

Peel and grate a medium-sized carrot on a coarse grater. Please note that these two vegetables cannot be crushed together, because then the result will be tasteless, add carrots only at the time of laying in glass containers. Mix everything gently, and when the vegetable mixture is laid, then put oppression.

For a small volume, you can use the most ordinary nylon cover in its role - press it well, compacting the contents. Such a manipulation will have to be done more than once, because the gases that form during fermentation will strive to push it out. Without the use of oppression, the workpiece will turn out to be soft and loose, but our goal is a crispy and dense cabbage. You will get quite a lot of vegetable juice - you should not pour it out.

Put a full bottle in a cup or plate, and put a cup of cabbage juice next to it so that the juice also ferments. At room temperature, cabbage will ferment for 3 days. The most important thing during this period is to free the workpiece from accumulated gases in the morning and evening. The smell, of course, is not the most pleasant, but the most important thing is not to leave gas inside, this will ruin your efforts. At the moments of piercing the contents, the nylon cover will need to be removed and then put back, because this is your oppression. If a lot of liquid forms, then it should be poured into a jar. At the end of the fermentation period, a little viscous mucous juice is formed - do not worry, this is how it should happen.

Pierce the contents for the last time, remove the oppression cap, pour in the juice and close the nylon lid, put it in the refrigerator for storage. So you got acquainted with the intricacies. By the way, that's not all, if you have some cabbage juice left, then do not pour it out, but also place it in the refrigerator. If after a couple of days in the bottle all the liquid is absorbed into the cabbage, then pour it there too so that the workpiece is crispy and juicy.

Recipe for salting cabbage for the winter in jars

You can pickle this vegetable in large enough pieces if you don’t want to bother with chopping. Cut the head of cabbage, arrange the pieces in jars, alternating each row with chopped garlic, as well as grated carrots. A three-liter bottle will take a head of garlic. At the same time, note that you do not need to tamp the vegetables strongly.

To prepare a brine for 1 liter of water, take 150 g of granulated sugar, 2 large spoons with a slide of salt, 100 g of vegetable oil and 9% vinegar each.

Methods for salting cabbage in jars may be different, but you will certainly find useful options for compiling mixtures for salting (all are given per 10 kg of cabbage and 200-250 g of salt):
1. 100 g dried juniper berries, 25 g dill or caraway seeds.
2. 250 g carrots, 400 g parsnip root.
3. 500 g apples, 25 g dill or caraway seeds.
4. 300-500 g of apples, 200 g of red rowan berries, 25 g of dill or caraway seeds.
5. 100 g carrots, 200 g cranberries, 25 g dill or caraway seeds.

So now you know . As for the advantages of such a “can” method, it is simply a convenience for the inhabitants of the city. Banks are easy to store, the amount of workpiece is small, which is why it simply has no time to go bad. If you use salting in barrels, then you need to be prepared for the fact that the contents will need regular care - it is necessary to wash the cross, oppression and cotton fabric from time to time. In addition, the contents very often begin to mold - you should not miss this moment. As for the taste of the “can” preparation, it is in no way inferior to the “barrel” one. As a result of little effort, a worthy snack and ingredient for preparing a wide variety of dishes is obtained.

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In ancient times, pickling cabbage was considered a laborious procedure, since such an appetizer was prepared in large tubs and barrels.

Over time, the number of salting methods has increased, making the cooking process much easier.

Moreover, interesting salting options have appeared, which will surely appeal to real gourmets.

Want to know more? Subscribe to our VK public, there is all the most delicious from the editors and interestingness from readers:

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The main thing is to observe proportions and adhere to some rules.

Classic recipe

Traditionally, cabbage is salted with carrots. Thanks to this combination, a delicious winter salad is obtained.

For its preparation it is necessary:

• 5 kg of strong cabbage;
• 1 kg of young carrots;
• 1.5 st. Sahara;
• 0.5 st. non-iodized salt.

Vegetables should be finely chopped. This can be done by hand or with a food processor.

Shredded carrots and cabbage must be poured into a saucepan, sprinkled with salt and sugar.

After that, the vegetables should be mashed and mixed thoroughly so that they release the juice. The finished mixture is laid out in jars and poured with brine.

To prepare it, you need to mix boiled water with 450 g of sugar, 300 g of rock salt. You can also add vinegar essence.

Banks are left open on a pallet in the kitchen. After 5 days, when the fermentation is over, you need to add the brine to the top of the jars and close them with lids. Store the finished dish in the refrigerator. Sterilization is not required.

Quick salting

Not everyone is ready to wait almost a week to enjoy a delicious salad. In this case, you should try a quick salting. According to the recipe, a crispy snack can be eaten after 3 days.

For salting, 3 liter jars are best suited. For such a container, 2 tbsp. l. sugar and the same amount of rock salt, 1 liter of water.

First you need to finely chop the cabbage. To make it juicy and crispy, you should cut the leaves very thinly. Ideally, they should resemble long ribbons.

Pour cold water into a clean jar and pour salt and sugar. Then, shredded cabbage should be placed in the container. It must be carefully tamped with your hands.

A jar without a lid is placed in a deep pan, where during the fermentation process, not a large number of brine. After 2 days, the cabbage will settle a little.

When this happens, you need to add the brine, close the container with a lid and put it in the cold. The next day, the dish will be ready to eat.

Classic recipe cabbage with carrots has been tried by almost everyone. Therefore, culinary lovers are trying to come up with something new. The following recipes will come to their aid.

A dense head of cabbage is ideal for salting. It is better not to take yellowish cauliflower, as it will have loose inflorescences and hard “legs”.

The vegetable must be thoroughly washed, disassembled into inflorescences and dipped in boiling water for 1 minute. Then the cabbage is cooled in cool water. Next, you need to chop a small amount of carrots and garlic.

The next step is to prepare the brine. This will require 1 liter of water, 1 tbsp. l. salt and the same amount of sugar. When the water boils, add the rest of the ingredients to it and leave to cool completely.

Layers of carrots, cabbage, garlic, greens, bay leaf are laid out in a wide pan. The last layer should be carrots.

When all the ingredients are laid, you need to pour the brine into the container. Then the pan is covered with a plate and pressed down with something heavy.

Cabbage should be left indoors for several days, and then poured into jars, poured with brine and put in the refrigerator.

Korean cabbage

Fresh cabbage should be washed and cut into 2 halves. Then the vegetable is soaked in water for a day with the addition of 2 tbsp. l. salt.

At this time, you need to prepare the spices. So, pepper and garlic must be chopped, and then salted and put in the refrigerator for a day.

When the cabbage leaves soften, they must be carefully washed under water and greased on both sides with a spicy mixture. Then the cabbage is harvested in jars under oppression for 2 days.

Cabbage with beets

Cabbage should be cut into small pieces, and beets - cubes. You also need to grate the garlic and horseradish.

All ingredients should be thoroughly mixed and put in a jar of brine under oppression. After 2 days, the container can be closed with a lid and moved to the refrigerator.

Ready salad is stored for 3-6 months.

Cabbage with tomatoes

Washed cabbage needs to be chopped. Sweet pepper should be cut into strips. Carrots can be grated or also cut into strips.

This recipe calls for small tomatoes. They need to be washed and cut into 2 halves. All ingredients are mixed and salted.

They are put in jars under oppression for several days. The finished snack is stored in the refrigerator.

Cabbage in tomato sauce

Washed cabbage must be chopped and then blanched in boiling water for 3 minutes. When the water drains, the vegetable is rammed into jars and poured with heated tomato juice.

You can add spices to taste in the container. According to this recipe, the jars must be rolled up, wrapped in a blanket and left until the jars have cooled.

The subtleties of salting

To make the finished dish tasty, it is necessary to take into account the general recommendations during the preparation of cabbage:

Salting cabbage in jars is considered the most in a simple way cooking a winter snack, because it does not require special skills and exotic products.

Moreover, you can safely experiment with brine and spices. Thanks to this, cabbage salad will never get bored.

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There are many options for harvesting cabbage for the winter - pickling, pickling, pickling, salad variations. Mistresses prefer to have a supply in the cellar sauerkraut, cooks at the same time recommend that those who do not have conditions for storage, pickle or pickle it. Salting cabbage is the process of preparing a tender and crispy, sweet and sour snack that can be successfully stored throughout the long winter.

There are many options for harvesting cabbage for the winter.

You can salt the queen of the fields in special barrels, enameled containers, but at home you can do this in glass jars. The main ingredient for this salting option should be taken mature, in large and dense heads of cabbage.

To prepare salted cabbage stocks, prepare the ingredients:

• head of cabbage;
• small carrot
• salt.

This dish is prepared in brine:

1. Glass containers are thoroughly washed with soda and dried.
2. The queen of the fields is chopped into thin strips, the carrots are rubbed on a medium grater.
3. The vegetables are thoroughly mixed, let stand for a while so that they “make friends” with each other.
4. In a liter of boiled cooled liquid, a couple of tablespoons of table salt and the same amount of sugar are dissolved, the prepared brine is poured into a container intended for salting.
5. Prepared vegetables are transferred to a jar, while tamping tightly is not recommended. Top with salted fresh cabbage leaves.
6. Salting costs a couple of days in natural conditions, after which the vegetable will settle.

For storage, the finished dish is sent to the refrigerator. In the event that the liquid does not completely cover the vegetable in the jar, then the missing amount should be diluted and topped up to the neck.

How to salt cabbage for the winter in jars (video)

How to salt cabbage for the winter is very tasty

It is very tasty to salt cabbage with carrots under tin lids. Such conservation is stored at room temperature, it is also stored in the cellar without problems.

In order to quickly pickle winter cabbage, you will need the following ingredients:

• 5 kilograms of white cabbage;
• 500 grams of carrots;
• salt, sugar, vinegar.

It is very tasty to salt cabbage with carrots under tin lids

To prepare a crispy winter preparation, clean glass containers are initially prepared.

1. The main ingredient is chopped with a knife, the carrots are rubbed on a medium grater. Vegetables are carefully ground together until juice appears in a clean enamel bowl.
2. The vegetable mixture is transferred to sterile jars, tamping it tightly at the same time.
3. A couple of tablespoons of sugar, a spoonful of salt are dissolved in a liter of liquid, spices are added to taste, sent to a small fire. After boiling, a small spoonful of vinegar is introduced.
4. Boiling marinade is poured into containers with a vegetable mixture, rolled up.

You can salt the appetizer in this way quickly, in just a few hours, and it is stored for a long time. In winter, after opening the jar, the cabbage remains vitamin and crispy; before serving, you can add butter and finely chopped onion.

"Smart" salty snack

You can cook salted cabbage for the winter not only tasty, but also beautiful: multi-colored and fragrant, it looks attractive on the table, impresses with its taste.

The main ingredients of this appetizer are:

• 4 kilograms of cabbage;
• 3 kilograms of beets;
• a head of garlic;
• 100 grams of salt;
• 2 horseradish roots;
• half a glass of sugar;
• spices to taste.

You can cook salted cabbage for the winter not only tasty, but also beautiful

The queen of the fields with beets should be salted, following the recipe step by step.

1. The head of cabbage is cut into large pieces, beets - into small pieces, garlic and horseradish are ground on a grater.
2. Cabbage is mixed with garlic and horseradish, sprinkled with beetroot cubes.
3. Transfer the mixture to an enameled container, let stand for a while.
4. The ingredients for the brine are dissolved in two liters of liquid, sent to a small fire until boiling. Set aside to cool.
5. Vegetables are poured with brine, oppression is laid on top and left for a couple of days for fermentation.

After two days, salting is ready. It is transferred to clean jars and sent for storage in a cool place.

How to pickle cabbage at home so that it is crispy

The easiest option for pickling cabbage at home is cold pickling. The workpiece in this case is especially fragrant and crispy, even a few weeks after salting.

A crispy snack is prepared from the following ingredients:

• cabbage;
• salt;
• sugar.

The easiest option for pickling cabbage at home is cold pickling

1. Chop the main ingredient into medium-sized straws, tightly shift into a three-liter container.
2. A couple of tablespoons of salt are dissolved in a liter of cold boiled water, cabbage is poured with brine and left in a warm place for a couple of days.
3. A little brine is poured into a separate bowl, half a glass of sugar is added, mixed thoroughly.
4. Sweetened brine is re-filled with cabbage, left for a day, after which it is put in the refrigerator.

This winter snack remains tasty and crispy for a long time, some housewives use it to make cabbage soup and cabbage soup.

Snack for the whole family

Salted cabbage has long been considered not only tasty, but a necessary component of the winter menu.. It was prepared with the addition of berries, raisins, peppers and apples. Cooks recommend cooking such salting in an enamel pan.

For a fragrant apple snack, stock up on a set of ingredients:

• 10 kilograms of cabbage;
• 500 grams of apples;
• 200 grams of salt;
• 20 grams of dill.

Salted cabbage has long been considered not only tasty, but a necessary component of the winter menu.

Cooking sequence:

1. Vegetables are prepared: a head of cabbage is finely chopped, apples peeled from the core are cut into strips.
2. All ingredients are mixed evenly, transferred to an enameled container.
3. Tamping tightly, crushing the mixture with your hands, set oppression on top to extract the juice.

After three weeks, salting can be decomposed into clean, steamed containers and put away for storage in the cold.

Quick Salted Cabbage

Sometimes you want to enjoy a delicious and spicy snack quickly, there is no desire and opportunity to wait until the queen of the fields is salted in the traditional way. Culinary specialists offer recipes for express pickling vegetables for such a case.

For quick preparation of a crispy dish, the ingredients are initially prepared:

• 2 kilograms of cabbage;
• a couple of pieces of carrots;
• 6 garlic cloves;
• 100 grams of sugar;
• 100 grams of vinegar;
• a glass of vegetable oil;
• 3 large spoons of salt.

Step by step cooking recipe:

1. The cabbage is finely chopped, the peeled carrots are cut into rings, the garlic is chopped into thin plates.
2. Vegetables are placed in layers in a pre-prepared glass container.
3. The brine is prepared from a liter of liquid, to which all the ingredients and spices are added as desired, except for vinegar. The ingredients are thoroughly mixed and sent to the fire. After boiling, vinegar is introduced, vegetables are slowly poured with hot brine.
4. Leave for some time in natural conditions for cooling, after which they are sent to a cold place.

Grandma's sauerkraut recipe (video)

Often housewives wonder which cabbage is better to choose for perfect pickling, how much salt and spices to take in order to pickle correctly. It is recommended to choose the main ingredient with dense forks, without signs of spoilage and mold. The optimal amount of salt and other ingredients depends on the taste preferences of the hostess herself and her family members.

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