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Recipes for classic and instant cabbage in a hot marinade. How to choose the type of vegetable and pickle?


Crispy, spicy and aromatic pickled cabbage is loved by many. And as a separate appetizer, and as part of various salads, and as an organic addition to the frequent dishes of potatoes or meat on our table.

This article contains recipes for the classic method of cooking vegetables in a hot marinade, tells how to make pickled cabbage quickly, how to choose the right type of cabbage, and much more.

Features of this method: what is the difference from the cold one?

A hot marinade differs from a cold one not only in the composition of the components, but also in the time it takes to marinate the cabbage. Its main advantage is the speed of preparation. And you will get completely different pickled cabbage to your taste. What you like should be tested in practice.

Selection of the type of brine

Marinade is one of the components that give cabbage, so beloved by everyone, sweet and sour charm and tender spiciness. Therefore, everything connected with it is very important. The main components include:

  • water;
  • salt;
  • vinegar (can be substituted);
  • sugar (may be absent).

You can't do without spices. They give a specific flavor to the marinade. There is a "must-have set" and spices, the presence of which is secondary. The main spices are:

  • "Lavrushka";
  • cloves;
  • pepper (red and black peas).

Without them, you cannot get that very "crispness", so appreciated in this dish by everyone, from gourmets to ordinary lovers of delicious food. Secondary are considered:

  • dill (seeds);
  • coriander;
  • cinnamon;
  • cilantro.

Their various combinations will give different flavors, which is also a plus, since it allows the dish not to get bored and effectively complement others, giving a holiday of taste.

Choosing the type of vegetable

You can pickle any kind of cabbage, there would be a desire and time, but everything you need for this will be found. It is not only tasty, but also satisfying, low-calorie, fast, economical.

Reference! The most popular pickled cabbage in our country is white cabbage.

You can also pickle seaweed. How to do this is described here.

The benefits and harms of the dish

Low calorie content is one of the factors that contributed to the popularity of pickled cabbage. And vitamins, trace elements and other usefulness are contained in sufficient quantities. Scientists recommend making it a regular guest on the table in order to stay beautiful and healthy for as long as possible. Do not overuse pickled cabbage only for those who have stomach problems.

We wrote about the benefits and dangers of pickled cabbage and its calorie content in our material.

Cooking recipes with photos

Consider recipes for classic pickling, a quick way and other cooking options in a jar of hot pickled cabbage. Photos are also attached to the recipes for the usual and quick salting of a vegetable filled with hot marinade.

Ingredients depend on the specific variation of the recipe:

  • cabbage - two kilograms;
  • carrots - one large;
  • peppercorns (ten);
  • ground red and black pepper;
  • garlic (three to seven cloves);
  • bay leaf (three to five);
  • two tablespoons of salt and the same amount of vegetable oil;
  • litere of water;
  • a tablespoon of sugar and the same amount of concentrated vinegar.
  1. Cut two kilos of white cabbage.
  2. The presence of other vegetables depends on the recipe and personal food preference. Some prefer carrots, others - celery, peppers, ginger, cucumbers, apples.
  3. Sugar and salt are added to a liter of water for the marinade.
  4. Add black pepper, bay leaf, garlic there.
  5. Vegetables are packed in glass containers (tight packing will not work, this reduces the quality of the finished product and lengthens the process).
  6. The marinade is boiled (about ten minutes). Vinegar and vegetable oil are added to a slightly cooled marinade or directly into a jar of vegetables. The amount of vinegar depends on what degree of acid the cabbage is needed (but you cannot completely underestimate the amount either, in this case it will not turn out crisp enough).
  7. The marinated cabbage is closed with a plastic lid.

Pickled cabbage can "reach" anywhere - in the refrigerator, on the table, in the closet... And it takes a day (on average), the shorter the time, the less pronounced the pickled taste.

How to marinate deliciously according to the classic recipe?


The simplest variant of cabbage pickling is considered to be the "classic". I must say that, although without any frills, it is no worse than the other versions. Sometimes, when added to "more complex dishes", this simplicity is exactly what is needed.

Ingredients:

  • cabbage;
  • carrot;
  • one pepper;
  • three to five cloves of garlic and the same amount of "lavrushka";
  • a dozen peas of black pepper;
  • some red pepper (seasoning).

For a liter of water, the marinade needs:

  • two tablespoons of salt;
  • a tablespoon of sugar, vinegar (concentrated), vegetable oil.

How else to cook pickled cabbage with hot brine with vinegar and garlic, we wrote here.

Pickled quick pickling per day


Fast cooking hot cabbage involves pickling everything according to the same classic recipe, but the waiting time "until it comes" decreases from several hours to a day, and the concentration of vinegar and pepper is slightly higher, which speeds up the process.

Two kilos of cabbage requires one or two peppers and a large carrot. Optionally add one cucumber and one onion. For a liter of marinade is taken:

  • two tablespoons of salt, the same amount of sugar and concentrated vinegar;
  • Red pepper;
  • five pieces of laurel and the same amount of garlic.

The main thing is not to overexpose the daily product, so as not to get a too sharp end result (this can be corrected by adding oil before serving). The thinner the pieces of vegetables are cut, the faster they will marinate.

How to quickly marinate cabbage with carrots is described in a separate article, and recipes for quick pickling of cabbage with beets can be found here.

We suggest you watch a video about cooking pickled cabbage in a hot marinade per day:

Various variations

With oil and without oil


Two kilos of cabbage is taken:

  • one beet;
  • one carrot;
  • one pepper;
  • four cloves of garlic;
  • you can add parsley or cilantro.

Per liter of water you need:

  • forty grams of salt and the same amount of sugar;
  • several pieces of allspice and "cloves";
  • four bay leaves;
  • a tablespoon (or two) spoonful of concentrated vinegar and the same amount of vegetable oil.

Which marinade to choose, hot or cold, when cooking cabbage with beets, bell peppers and carrots - the choice is yours! The technology is the same, but without oil, the taste of pickled cabbage is less tender and juicy.

Without vinegar and with vinegar


Those who do not like vinegar can substitute other "acidic analogs" for it. This is citric acid (or lemon juice), apple cider vinegar or wine vinegar. Keep in mind that vinegar acts as a preservative and cannot be removed at all, you can only replace it. Besides, cabbage will not taste "crispy" without vinegar.

Two kilos of cabbage is taken:

  • carrots or cucumber;
  • a large root of ginger, thinly sliced ​​into slices.

Dissolve in a liter of water:

  • two tablespoons of salt and one sugar, vegetable oil;
  • Red pepper;
  • ten black peppercorns;
  • three bay leaves;
  • coriander.

Instead of a spoonful of concentrated vinegar or its above-mentioned analogs, you can take five large sour apples cut into slices or half a glass of cranberries.

Sugar-Free and Sugar-Free


There are lovers of slightly sweet cabbage, and they choose a recipe with the presence of sugar. Those who prefer the salty taste may not use it at all. Still, it is not recommended to completely abandon sugar, its minimal presence is important for creating a “pickled” taste.

Two kilos of cabbage is taken:

  • carrot;
  • celery;
  • dill seeds (tablespoon).

Per liter of water is added:

  • ten pieces of peppercorns and a little red;
  • six cloves of garlic;
  • a tablespoon of a bite and the same amount of sugar (you can add more or not at all);
  • two tablespoons of salt.

Serving options

Pickled cabbage is desirable on the table in various guises. Both as a main course (with herbs), and as an addition to meat, fish, potato, and even vegetable dishes, as well as beans.

The pickling process does not take much time, and the cabbage retains its beneficial properties. And the variety of variations allows you to find exactly the recipe that suits you in every sense.


Watch the video: Easy Kalua Cabbage-Hawaiian Recipe Cooking with Mom (October 2021).