Please tell me, who doesn’t like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the preparations that we try to prepare, these are some of the most beloved and popular!

It’s still too early to ferment cabbage. It's not too cold to store it yet. Unless you ferment it and store it in the refrigerator... But now is the time to prepare pickled cabbage. The cabbage has already gained strength and all the required vitamins, and therefore it will turn out tasty, crispy and healthy.

You can pickle cabbage and prepare it for the winter by screwing on the lids. But today we will prepare quick-cooking pickled white cabbage, which does not need to be rolled into jars. As a rule, the prepared snack can be eaten the next day. And it keeps well in the refrigerator for a whole month without losing its taste at all.

This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome on the holiday table for any occasion. Be it a birthday or New Year!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is a very tasty one, which is prepared with beets and carrots. And today I will share a few more delicious recipes that I think you will like. These will be very simple recipes, and slightly more complex recipes. And everyone can choose a recipe to their liking.

Delicious pickled cabbage

This very simple recipe makes it tempting to cook this cabbage quite often. Quick to prepare, quick and tasty to eat.

We will need:

• cabbage - 1 fork per 2 kg
• carrots - 1 pc.
• garlic - 4 cloves

For the marinade:

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pcs
• peppercorns - 10 pcs
• cloves - 5 pcs.
• bay leaf - 3 pcs
• vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)

Preparation:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, use tight, strong forks to cook it.

2. Peel the carrots and grate them using a Korean carrot grater.

3. Mix cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crush.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let simmer over low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Take out the bay leaf. And immediately, while hot, pour it into the cabbage and carrots. Mix carefully. Let stand until completely cool. Stir the contents periodically.

8. Transfer to a three-liter jar along with the marinade. There is no need to report to the very top. Place in the refrigerator overnight. The next day you can eat cabbage.

9. But it will be most delicious on day 2-3.

When serving, the finished cabbage can be sprinkled with olive oil or another. You can serve it as an appetizer or salad by adding chopped onions or fresh herbs. You can make a vinaigrette from it, it turns out very tasty and aromatic.

The cabbage itself has a sweet-sour-salty taste, it has a pleasant crunch, and it turns out very tasty! And although you can now buy pickled cabbage in the store all year round, it still won’t be as tasty as your own homemade cabbage.

And as you can see, preparing it is absolutely not difficult, and it will take about half an hour.

Instant pickled cabbage with bell pepper

Cabbage prepared according to this recipe can be considered early ripening. It develops flavor very quickly and can be eaten the very next day.

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 2 pcs (medium)
• bell pepper - 1 piece (medium)
• cucumber - 1 piece (medium)

• water - 1 liter
• salt - 1 tbsp. heaped spoon
• sugar - 3 tbsp. spoons
• vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation:

1. Shred the cabbage using a food processor, grater or knife.

2. Grate the carrots and cucumber using a Korean carrot grater. Try to keep the straw long and neat. This way the salad will look very beautiful.

3. Peel the bell pepper and cut into long thin strips.

4. Mix all the ingredients in a large container; it is good to use a basin or large pan for these purposes.

It’s better to mix with your hands so that the vegetables don’t get crushed and the juice doesn’t leak. No need to crush them!

5. Place the vegetables in a clean three-liter jar, scalded with boiling water, in a fairly dense layer. Lightly compact them with your hand or a spoon. There is no need to stack the jars all the way to the edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over the vegetables. Let cool.

8. Place in the refrigerator. Store it there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and a drizzle of oil.

Cabbage marinated with beets - Gurian cabbage

According to this recipe, the cabbage turns out tasty, crispy, moderately spicy and very beautiful. Good for any holiday table and for a regular dinner with boiled potatoes, or any other dish. Stores very well and for a long time in the refrigerator. The only drawback is that it gets eaten very quickly! But there is one more advantage that I didn’t mention above - it’s quick and easy to prepare!

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 1 piece (medium)
• beets - 1 piece (large)
• garlic - 7-8 cloves
• red capsicum - 1 pc (or 1 tbsp ground red)

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 1 glass
• apple cider vinegar - 1 glass
• peppercorns - 6-8 pieces
• bay leaf - 3-4 pcs
• vegetable oil -0.5 cups

Preparation:

1. Cut the cabbage into fairly large pieces. You can first cut the forks into 4 parts right along with the stalk. Then cut each part into 4 more parts.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “disintegrate” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel the garlic and cut into long thin slices.

4. Remove the seeds from the hot capsicum and cut into long strips. When working with pepper, it is better to use gloves.

5. Prepare a pan of suitable size. We place all the prepared ingredients in it in layers, one by one, repeating the layers several times.

6. Prepare the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5 - 7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. Cover with a flat plate, which we lightly press down so that the brine is on top and the entire contents of the pan are hidden under it.

10. Let it cool and put it in the refrigerator for 4-5 days.

11. Serve as a snack.

This appetizer is very colorful and bright and can decorate any holiday table. You can prepare it ahead of time, as it stores well. We often prepare this snack for the New Year! And she always comes to the right place on this day!

Since the snack is spicy, men love it very much. You can make it even spicier by adding an extra red pepper or ground red pepper.

Pickled spicy cabbage with ginger

The beneficial properties combined with its unique qualities are known to perhaps everyone. Have you tried making pickled cabbage with ginger? No? You have lost a lot! Make it once and then you’ll give the recipe to everyone!

We will need:

• cabbage – 1 fork (2 kg)
• carrots - 1 pc.
• bell pepper - 1 piece
• ginger – 70 gr
• garlic – 4-5 cloves

For the marinade:

• water - 1.5 liters
• salt -3 tbsp. spoons
• sugar - 5 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• ground black pepper - 0.5 teaspoon
• bay leaf - 3 pcs
• apple cider vinegar - 150 ml

Preparation:

1. Chop the cabbage into thin strips. Grate the carrots using a Korean carrot grater. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel the ginger and cut into very thin, translucent circles.

4. Place everything in a saucepan of the appropriate size and mix gently. No need to crush.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove the bay leaf and add vinegar.

6. Pour boiling marinade over the contents of the pan. Press down firmly with a flat plate, which we use as a pressure. The brine should completely cover all the vegetables.

7. Cover with a lid and leave until completely cool. Then put it in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!

8. You can store this cabbage for a month in the refrigerator. Well, if it has to, of course!

This appetizer, just like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unique piquant taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is finger-licking good!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago, our neighbor shared this recipe with me. I liked both the taste and the original name. After some time, with the advent of the Internet in my life, I learned that such an interesting name - “kryzhavka” comes from the word “kryzh”, that is, cross. And everything turned out to be very simple, because it is into 4 pieces that we cut the cabbage when we want to marinate it according to this recipe.

We will need:

• cabbage - (small forks, a little over a kilogram)
• carrots - 2 pcs (medium)
• bell pepper - 1 piece (optional)
• garlic - 4-5 pcs
• cumin - 0.5 teaspoon

For the marinade:

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
• allspice -4 pcs
• peppercorns - 5-6 pcs
• vegetable oil - 0.5 cups

Preparation:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Add chopped cabbage and cook over medium heat for 10 minutes.

3. Remove the cabbage pieces using a slotted spoon and place them in cold water to cool as quickly as possible. As soon as the water becomes warm, it will need to be changed to cold again. And so on until the cabbage has completely cooled.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate the carrots using a Korean carrot grater. If you add bell pepper, cut it into thin strips.

6. Prepare the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Immediately turn off the fire.

7. Place cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave until completely cool. Then put it in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onions.

Pickled cabbage with vegetables and apples - a very tasty recipe

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 3-4 pcs (medium)
• bell pepper - 3-4 pcs
• sweet and sour apples - 3-4 pcs.
• garlic - 1 head
• hot pepper - 1 pod

For the marinade:

• water -2 liters
• salt -4 tbsp. spoons
• sugar - 1 glass
• apple cider vinegar 6% - 3/4 cup
• peppercorns - 15 pieces
• allspice -5-6 pieces
• cloves -5-6 pieces
• bay leaf - 3-4 pcs

Preparation:

1. First cut the cabbage into 4 parts, and then each part again in half, either lengthwise or across, whichever you prefer. You don’t have to remove the stalk, this way the leaves will stick better.

2. Peel the bell pepper and also cut it into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).

3. Cut the carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts depending on the size, but just before putting it in a container so that they do not darken.

6. You can marinate cabbage with vegetables and apples either in a large saucepan or in jars. I marinate in a saucepan. Therefore, I first put cabbage in it and sprinkle a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.

6. Prepare the marinade. To boil water. Place all the ingredients for the marinade, except vinegar, into hot water.

7. Boil the marinade for 5-7 minutes, then add vinegar. Wait until it boils again and turn off the gas.

8. Cut the apples, you can directly with the seeds. And immediately pour boiling marinade over it. Remove bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave until completely cool.

10. Then put it in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage turns out tasty and crispy. All vegetables and of course apples are also very tasty.

Pickled cabbage in Georgian style

I also suggest watching the video recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, but everything is prepared almost the same.

Here, admire how beautiful it is!

Features of preparing delicious pickled cabbage

• You can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red cabbage, Peking cabbage (Korean chim-chim, or chamcha), and colored cabbage.
• For marinating, you should choose tight, dense forks. From such heads of cabbage, the snack always turns out crispy and tasty.
• You can cut forks into strips, large or small pieces, or even into quarters
• You can marinate only cabbage, or you can pickle it together with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

• Garlic is almost always added, onions are added less often. If you add onions, the cabbage will have an “onion” taste.
• a variety of peppers, coriander, cumin, rosemary, bay leaves, and cloves are used as spices
• sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
• It is advisable to remove the bay leaf after boiling the marinade so that it does not give off bitterness. Although someone doesn't clean up. But when I was studying, they taught me how to clean.
• You can use apple, grape, table vinegar 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this diversity will help you prepare completely different versions of pickled cabbage. Change the spices a little and the taste will be completely new. Add certain vegetables, and the appetizer will take on a new color and new notes of taste. And by manipulating the peppers, we get a spicy, not too spicy, and not at all spicy appetizer.

I really like to “play” with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can paint absolutely any “tasty” picture called “Pickled Cabbage”. And although the name is not entirely poetic, it is still very culinary!

Bon appetit!

Pickled cabbage is one of the popular preparations, the recipes for which we will prepare. Now is the time to marinate it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will be healthy, pleasantly crunchy with a sweet and sour taste. This pickled cabbage can either be prepared for the winter, or you can prepare it quickly and eat it the next day as a ready-made dish by chopping the onion and pouring oil on it. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes away with a bang. This way you can find your favorite pickled cabbage recipe. I suggest you get acquainted with another delicious homemade recipe.

Instant pickled cabbage recipe

Ingredients:

• cabbage - 2.5 kg
• garlic - 3-4 cloves
• carrots - 5 pcs.

For the marinade:

• water - 1 liter
• sugar - 1 glass
• vinegar - 0.5 cups (100 ml)
• vegetable oil - 0.5 cups (100 ml)
• salt - 2 tbsp

Preparation:

1. Wash all vegetables.
2. Finely chop the cabbage.
3. Wash the carrots, peel and grate on a coarse grater.
4. Gently mix the cabbage and carrots with your hands, no need to crush. Finely chop the garlic and add to the carrots and cabbage.
5. Place everything in a deep saucepan

Preparing the marinade:

1. To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
2. Boil water in a saucepan, add all the necessary ingredients, stir.
3. Pour the hot marinade over the cabbage and cover with a lid.
4. After a day you can try the cabbage. Place the finished pickled cabbage in jars and place in the refrigerator.

Bon appetit!

Pickled cabbage in tasty pieces

Ingredients:

• white cabbage - 1 fork, 2 kg
• carrots - 2 pcs.
• sweet pepper - 1 piece (optional)
• garlic - 3 cloves

For the marinade:

• water - 1 liter
• vegetable oil - 1 cup (200 ml)
• table vinegar - 1 cup (200 ml)
• salt - 3 heaped tbsp
• sugar - 8 tbsp. spoons
• bay leaf 2 - 3 pcs

Preparation:

1. Wash all vegetables
2. Cut cabbage into large pieces
3. Peel the carrots and grate on a coarse grater.
4. Cut the sweet pepper into thin strips. (Pepper optional.)
5. Peel the garlic, chop and mix with carrots.
6. Place all vegetables in a saucepan. Place the vegetables in layers, a layer of cabbage, then a layer of carrots and garlic.

Preparing the marinade:

1. To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
2. Pour the hot marinade over the cabbage and place a weight on top, it can be an inverted plate.

When the marinade has cooled, our pickled cabbage will be ready to eat in 2-3 hours.

Bon appetit!

Pickled cabbage with cranberries - step-by-step recipe

It is very easy to prepare this cabbage; it turns out very tasty and appetizing. The marinade gives it crunch, and the cranberries add sourness and piquancy.

Ingredients:

• Cabbage - 2 kg
• Carrots - 1-3 pcs.
• Cranberries - 40 g (1 handful per 1 kg of cabbage)

For the marinade:

• Water - 1 liter
• Salt - 1 tbsp. l
• Sugar - 1 tbsp. l
• bay leaf - 1-2 leaves
• allspice - 2-3 peas
• Vinegar - 0.5 cups
• Vegetable oil - 0.5 cups

Preparation:

Wash the cabbage and remove the top leaves. Chop and place in a deep bowl. To keep the cabbage crispy, chop it not too finely.

Peel the carrots. Use a knife to cut it into thin slices (you can grate it using a Korean cabbage grater). Add 1-3 carrots to taste.

Preparing the marinade:

Pour water into the pan, add salt, sugar and vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We wait for the marinade to boil and the sugar and salt to dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour the marinade over the cabbage and put it under pressure for two days. The appetizer of pickled cabbage with cranberries is ready.

Bon appetit!

Pickled cabbage with beets one day in advance

This cabbage is prepared very quickly and easily within a day. Attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.

Instant pickled cabbage with bell pepper is an excellent option for a juicy vegetable snack in a hurry. From the simplest ingredients you can make an incredibly tasty and nutritious dish in a short time. Using all sorts of original techniques, you can prepare it in different ways.

First, it’s worth considering the simplest method, with which pickled spicy cabbage with bell pepper and fresh carrots takes very little time to prepare.

Moreover, to make this snack option, you need a minimum of starting products:

• a small forkful of fresh cabbage (about one kilo);
• a small pod of sweet pepper;
• raw carrots.

For special filling:

• two glasses of plain water;
• 90 g of vinegar (based on a solution of 9%);
• half a glass of lean (preferably olive) oil;
• half a glass of sugar;
• a couple of spoons of salt.

How to prepare this dish:

1. Heat water in a saucepan. Then add table salt and all the sugar along with butter. When the solution boils, immediately remove the pan from the stove and add vinegar. Now our marinade is almost ready.
2. Grate the peeled carrots, then chop the pepper into strips and chop the cabbage randomly.
3. Gather the vegetables together and mix thoroughly but gently.
4. Transfer them to jars and fill with fresh marinade. Do not compact.
5. Seal the jars. Once cooled, place them in the refrigerator.

The original appetizer will be finally ready in about 12 - 14 hours.

With added garlic

Quick pickled cabbage will turn out much tastier if you add a little garlic to the recipe.

The recipe, in addition to two kilos of cabbage, involves the use of:

• 2 tbsp. water;
• pairs of garlic cloves;
• 400 grams of fresh carrots;
• a pair of medium-sized mild pepper pods;
• 140 milliliters olive oil;
• 3 laurel leaves;
• 60 grams of salt (preferably fine);
• 7 peppercorns;
• 90 grams of granulated sugar.

The preparation method is in many ways similar to the previously described option:

1. First of all, the vegetables need to be washed and peeled (if necessary). Then they need to be crushed. You should simply chop the cabbage, chop the pepper into strips, and grate the carrots.
2. Mix the products and carefully transfer them into jars. Add pieces of randomly chopped garlic to each of them.
3. Now you can make the marinade. Immediately add the remaining ingredients to the already boiled water and cook for 4 minutes.
4. Pour the prepared hot solution over the vegetables.
5. Carefully close the jars with plastic lids, and after complete cooling, send them to any cool place (for example, a cellar).

You won't have to wait long. Literally tomorrow you can safely take a sample. The resulting cabbage is crispy and incredibly flavorful.

Delicious salad with onions

Using the original express method, you can easily prepare an amazing salad. A small amount of onion will give it a special twist. Cabbage marinated with bell pepper is made using the dry method.

To prepare it, in addition to a medium-sized, up to a kilogram, fork of cabbage, you should take:

• 200 grams of fresh carrots;
• the same amount of pepper (not hot);
• the same amount of onions;
• half a glass of olive oil;
• two tbsp. l. table salt;
• half a glass of granulated sugar;
• the same amount of ordinary vinegar 9%.

Method for preparing delicious pickled cabbage:

1. First you need to shred the cabbage as thinly as possible. For this, it is better to take young heads of cabbage that do not have coarse veins.
2. Chop the remaining vegetables into strips as finely as possible. Here you will need a sharp knife or grater.
3. First transfer the cabbage into a spacious bowl, sprinkle it with sugar and salt, mash it a little and leave in this state for 8 - 10 minutes.
4. Add the remaining chopped vegetables.
5. Pour vinegar and oil over everything at the same time.
6. Mix carefully.
7. Cover the vegetable mass with a plate. Place pressure on it.

In just 2 hours you can try the original salad. And the most impatient and hungry can start tasting immediately, without wasting time waiting.

Instant pickled cabbage with bell pepper for the winter

Some housewives mistakenly believe that cabbage should be prepared exclusively in pickled form for a long time. To refute this statement, it’s worth considering a salad recipe that can easily be preserved until spring.

To do this, be sure to take:

• 2 kilograms of sweet pepper;
• 2 kilograms of fresh cabbage;
• 3 cloves of garlic.

For filling:

• liter of plain water;
• 60 grams of regular fine salt;
• 150 milliliters each of 9% vinegar and any sunflower oil;
• 25 grams of sugar.

This salad is extremely easy to prepare:

1. The cabbage needs to be chopped. Chop the peeled pepper into strips. Carefully cut the garlic into slices.
2. Mix the products and then place them in clean, pre-sterilized jars.
3. To cook the marinade for cabbage, you first need to dilute salt and sugar in water. After this, boil the resulting solution. Then add all the oil to it and keep the mixture on fire for 5 minutes. At the final stage, add vinegar and quickly remove the container from the stove.
4. Pour fresh hot marinade over vegetables. This must be done very carefully.
5. Sterilize jars with salad. For liter ones it will take 25 minutes.
6. Roll up the prepared containers and wrap tightly. After cooling, they can be stored in the cellar.

In winter, such a salad will be a real find. Due to the sweet pepper, it will have a rather pleasant and original taste.

Spicy dish with ginger

Proponents of proper nutrition will love quick-cooking pickled cabbage with bell pepper and ginger.

For such an amazing recipe you will need the following required products:

• 1 large head (about a couple of kilograms) of cabbage;
• 70 grams of ginger;
• 5 cloves of garlic;
• 1 carrot;
• 1 pod of sweet pepper.

For filling:

• 1.5 liters of drinking water;
• 3 laurel leaves;
• 125 grams of sugar;
• 140 milliliters of vinegar (apple vinegar);
• 85 grams of olive oil;
• 90 grams of regular table salt;
• 2 grams of ground pepper.

How to prepare this spicy salad:

1. Carefully chop the vegetables into strips.
2. Cut the peeled ginger root into thin slices.
3. Collect all these crushed products in one container and mix.
4. To fill (marinade), boil water. Then add the listed ingredients there and cook for 6 - 7 minutes. Then turn off the flame of the burner and only then pour in the vinegar.
5. Pour the prepared marinade into a container with the vegetable mixture. The liquid should completely cover the food.
6. Place arbitrary pressure on top. After complete cooling, the container must be moved to the refrigerator.

Almost the next day you will be able to taste the amazing crispy cabbage. Thanks to the ginger, this will not be just a salad, but a spicy, vitamin-rich snack.

For this unusual option you need:

• 1 kilogram of cabbage;
• 2 large carrots;
• 1 piece of bell pepper;
• 4 cloves of garlic;
• cumin seeds (0.5 teaspoon).

For filling:

• sunflower oil (0.5 cup);
• 100 milliliters of vinegar 9%;
• liter of water;
• 75 grams of sugar;
• 60 grams of salt;
• 5 black peas and 4 allspice.

To prepare quick pickled cabbage according to this original Ukrainian recipe, you need:

1. Carefully cut the head of cabbage into 4 equal parts without removing the stalk.
2. Place the pieces in a pan of already boiling water. Cook over low heat for about 10 minutes.
3. Remove the cabbage with a slotted spoon. Transfer it to a clean container and fill with cold water. As the water heats up, you need to change it periodically.
4. Chop the carrots and peppers into strips, and it is better to pass the peeled garlic through a special press.
5. To pour into boiling water, add all the ingredients specified in the recipe. Cook them together for 6 minutes and turn off the heat. After this, add vinegar and chopped carrots and pepper.
6. Sprinkle the cooled cabbage with garlic and cumin seeds.
7. Pour marinade over it, and place a plate with any weight on top.
8. After cooling, place the container and pressure in the refrigerator.

In a day, the Ukrainian “kryzhavka” will be ready. Before serving, it must be topped with pepper and carrot marinade. If desired, the cabbage already on the plate can be cut into smaller pieces.

Hello, hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

This cabbage can be covered for the winter, frozen or eaten immediately after cooking.

To quickly jump to the recipe you need, use the links in the blue frame:

Pickled cabbage, very tasty - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.

Ingredients

• cabbage - 1 fork per 2 kg
• garlic - 4 cloves
• carrots - 1 pc.

• water - 1 liter
• vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
• salt - 2 tbsp. spoons
• cloves - 5 pcs.
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pcs
• bay leaf - 3 pcs
• peppercorns - 10 pcs

Preparation

To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.

Grind the carrots on a grater.

Place the cabbage and carrots in a suitable sized container and mix well. There is no need to press or squeeze the juice.

Cut the garlic into slices.

Now let's get to the marinade. Boil a liter of water, add all the specified spices (see ingredients for the marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.

Pour the hot marinade into the cabbage, stir and let stand until it cools.

Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.

Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.

Pickled cabbage with bell pepper

Another quick recipe. You can eat this cabbage within a day.

Ingredients

• cabbage - 1 fork (2 kg)
• bell pepper - 1 piece (medium)
• carrots - 2 pcs (medium)
• cucumber - 1 piece (medium)

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 1 tbsp. heaped spoon
• vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation

Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.

Mix the vegetables carefully to prevent them from choking and releasing their juices.

Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.

To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.

Pour it into a jar of hot cabbage and wait until it cools down.

When this happens, you can put the jar in the refrigerator.

In a day, the pickled cabbage is ready! It’s a very easy recipe, which is why so many people love it.

Cabbage marinated with beets - Gurian cabbage

This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.

Ingredients

• cabbage - 1 fork (2 kg)
• beets - 1 piece (large)
• red capsicum - 1 pc (or 1 tbsp ground red)
• carrots - 1 piece (medium)
• garlic - 7-8 cloves

• water - 1 liter
• sugar - 1 glass
• salt - 2 tbsp. spoons
• bay leaf - 3-4 pcs
• apple cider vinegar - 1 glass
• vegetable oil -0.5 cups
• peppercorns - 6-8 pieces

Preparation

For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.

Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.

Cut the garlic thinly into slices.

Peel the pepper from seeds and cut into strips.

Place all the ingredients in the pan in layers.

For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.

We pour it over our cabbage.

Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.

Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.

It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.

In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients

• cabbage – 1 fork (2 kg)
• bell pepper - 1 piece
• carrots - 1 pc.
• garlic – 4-5 cloves
• ginger - 70 gr

For the marinade:

• water - 1.5 liters
• sugar - 5 tbsp. spoons
• salt -3 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• bay leaf - 3 pcs
• ground black pepper - 0.5 teaspoon
• apple cider vinegar - 150 ml

Preparation

Cut the cabbage, carrots, garlic and pepper into thin strips.

Peel the ginger and cut it into translucent circles.

Place all the vegetables in the pan, mix gently, but do not mash.

We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.

Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.

We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.

The recipe is simply delicious!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.

Ingredients

• cabbage - (a head of cabbage weighing approximately 1 kg)
• carrots - 2 pcs (medium)
• bell pepper - 1 piece (optional)
• garlic - 4-5 pcs
• cumin - 0.5 tsp

For the marinade:

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
• allspice -4 pcs
• peppercorns - 5-6 pcs
• vegetable oil - 0.5 cups

Preparation

Cut the cabbage head into four parts, along with the stalk.

Boil water and put cabbage in it. Cook for 10 minutes over medium heat.

After this, remove the cabbage using a slotted spoon. Fill it with cold water to cool. If during the process the water heats up from the cabbage, you need to replace it with cold water again.

Pass the garlic through a crusher.

Cut the carrots and bell pepper into thin strips.

Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.

Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.

Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!

Serve by cutting into smaller pieces and basting with carrot-pepper marinade.

Pickled cabbage with vegetables and apples - a very tasty recipe

The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.

Ingredients

• cabbage - 1 fork (2 kg)
• bell pepper - 3-4 pcs
• carrots - 3-4 pcs (medium)
• garlic - 1 head
• sweet and sour apples - 3-4 pcs.
• hot pepper - 1 pod

For the marinade:

• water -2 liters
• sugar - 1 glass
• salt -4 tbsp. spoons
• apple cider vinegar 6% - 3/4 cup
• allspice -5-6 pieces
• peppercorns - 15 pieces
• bay leaf - 3-4 pcs
• cloves -5-6 pieces

Preparation

Wash the cabbage and cut into fairly large pieces.

Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.

Chop carrots and garlic into thin slices.

We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.

Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.

The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.

After turning off, add vinegar. We take out the bay leaf, it has done its job.

Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.

Cover everything with a lid and wait for it to cool.

Place the cabbage in the refrigerator, wait 2-3 days and you’re done!

The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!

Georgian pickled cabbage

Very tasty recipe. We suggest watching the video tutorial, because the recipe has many nuances that are better to see once than to read a hundred times.

Yummy and looks incredible!

Cabbage Pelyustka

According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.

Ingredients

• cabbage forks 1.2-1.5 kg
• 1 medium carrot, 100 g
• 1 large beet, 200 g
• vegetable oil 5-6 tbsp
• garlic 5 cloves

For the marinade

• water 1 liter
• sugar 1/2 cup
• vinegar 9% 200 ml.
• salt 2 tbsp. spoons

Preparation

Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.

Cut beets and carrots into strips or bars. Garlic - in thin circles.

We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.

We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.

Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.

After this, put the cabbage in the refrigerator for another day.

In general, you can try it the very next day. However, for it to be completely ready, it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!

There are so many recipes that you just need to try at least once!

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