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How to cook hot pickled cabbage with vinegar and garlic? Dish options and quick recipe


Pickled cabbage has long been and is rightfully a widespread delicacy. She is revered by eaters from young to old.

This dish adorns any table in many cuisines of the world at all seasons. It is tasty, healthy and leaves no one indifferent.

Let's consider in the article how you can pickle cabbage with hot pickle with vinegar and garlic. Below you will find different options for cooking recipes.

Choosing the main ingredient

White cabbage, red cabbage, cauliflower, sea and Peking cabbage are pickled. The most preferred choice for pickling is a white-headed variety. It is softer and juicier than the red one, moreover, it can be found on almost any vegetable counter.

When choosing vegetables for pickling, you need to pay attention to the color, size and density of the cabbage head. It is best to choose bright green cabbage forks, weighing at least a kilogram (one of the indicators that the cabbage is ripe). The head of cabbage should be dense, without cracks and dark spots on the sheets, white at the cut. Leaves are thin and dense (a sign that they are free of pesticides), crisp and slightly sweet in taste.

The benefits are undeniable, but the harm?

Cabbage contains almost the entire range of vitamins and minerals necessary for the human body. Even pickled cabbage retains such important microelements for humans as:

  1. iodine;
  2. phosphorus;
  3. iron;
  4. magnesium;
  5. vitamins of group C and B;
  6. proteins;
  7. fats;
  8. carbohydrates.

Eating pickled cabbage strengthens the immune system, lowers cholesterol levels, has a beneficial effect on the work of the cardiovascular system and the gastrointestinal tract.

Pickled cabbage is rightfully considered a dietary product. This is not surprising, since its caloric content, depending on the species, on average, reaches only 85 Kcal / 100 g. For example, the energy value of pickled cauliflower is 80 Kcal / 100 g, and that of white cabbage is about 150 kcal / 100 g.

Cabbage should not be included in your diet for those who have:

  • exacerbation of diseases of the gastrointestinal tract;
  • renal failure;
  • inflammation of the pancreas;
  • tendency to flatulence;
  • swelling;
  • diabetes.

More information on the benefits, dangers and calories of pickled cabbage can be found in this article.

Choosing acetic acid

Traditionally, for cabbage marinade, 9% vinegar and vinegar essence are used, which is diluted with boiled water at the rate of 1/7. Is it possible to pickle in apple cider vinegar and how? If desired, table vinegar can be substituted for apple cider vinegar or wine vinegar. To do this, you just need to calculate its correct concentration in the brine: for example, 150 g of apple cider vinegar replaces 100 g of table vinegar.

Differences from formulation without acetic acid

If the use of vinegar is generally undesirable, it is replaced by citric or acetylsalicylic acid, horseradish and garlic. For example, to pickle medium-sized cabbage forks, you will need to add two carrots, several garlic cloves and 50-60 g of horseradish root to the vegetable mixture.

In this case, the brine consists of water with salt and sugar.

How to marinate: seven steps of cooking

The traditional vinegar pickled cabbage recipe, widely loved by many consumers, is simple enough. The list of ingredients includes:

  • cabbage: 2 kg;
  • carrots: 1 piece;
  • water: 1 l;
  • garlic: 3 cloves;
  • vinegar: two teaspoons per jar;
  • salt: 3 tablespoons;
  • sugar: 2 tablespoons;
  • black pepper (peas): 10 peas;
  • bay leaf: 5 leaves.

To properly pickle cabbage, you need to adhere to a few simple but important rules.

  1. The cabbage must be washed, peeled from the top leaves, dried, and then cut into small slices (about 3 x 3 cm).
  2. Pre-washed and peeled carrots should be cut into thin circles or grated coarsely.
  3. Prepare jars for marinade - wash, dry, sterilize the dishes.
  4. Put vegetables in jars in a certain way: garlic, pepper and bay leaf are placed on the bottom, and a cabbage-carrot mixture is tightly placed on top of them (1; 5).
  5. To prepare the brine, add salt and sugar to the water, stir, bring to a boil.
  6. It is recommended to keep a pot of boiling brine over low heat for 10 minutes.
  7. Fill the containers with the vegetable mixture with hot brine, then add vinegar to it, close for a day and place under oppression (3).

Use a cool place to store jars of sealed pickled cabbage.

Quick recipe

You can make pickled cabbage faster... The process of preparing and cutting vegetables, sterilizing containers in this case is no different from the standard - except that the vegetables should be cut as small as possible. The difference is in the marinade and in the period for which the finished product should be infused.

  1. the brine is boiled a little less (5-7 minutes);
  2. pour the vegetable mixture into containers should not be hot, but chilled marinade.

Prepared according to this recipe cabbage, laid in a sealed jar, is marinated for only 3 hours.

Store quick pickled cabbage in the refrigerator.

We suggest watching a video on how to cook instant pickled cabbage:

Variations on a theme

With garlic and oil

This pickled cabbage recipe is for those who like spicy snacks. It differs from the traditional one in that instead of three cloves, it is recommended to add a whole head of garlic to the vegetable mixture. And the marinade contains a tablespoon of vegetable oil (at the rate of 200 g / l of water). More recipes for making pickled cabbage with garlic, red and black pepper can be found here.

With butter

You can pickle cabbage using only acetic acid, salt, sugar and vegetable oil as part of its recipe. In this recipe, a tablespoon of oil is added to the boiled brine. together with vinegar. This kind of pickled cabbage recipe is for those who want to taste nothing but cabbage and nothing else.

With beets

The addition of beets gives the cabbage a spicy, bright flavor and a rich pink hue. For this, beets and carrots are best grated or cut into strips. More quick recipes for pickled cabbage with beets can be found here, and in this article, get acquainted with Georgian pickled cabbage with the addition of beets.

In hot brine

You can use either hot or cold pickle for pickling cabbage. If you pour hot marinade on cabbage, it will be stored a little longer. If it is cold, the slices will be harder and crisper. You can find more information about cooking cabbage in a hot marinade here.

How to serve?

Pickled cabbage is a great addition to main courses - potatoes, meat, fish. Or it can be served as a stand-alone salad. You can serve it by seasoning with vegetable oil and decorating with feathers or onion rings. Some people taste not only pickled cabbage, but also its pickle - but this is a matter of everyone's taste preferences.

Thus, we examined how to pickle cabbage, seal it in jars for further storage.

Pickled cabbage is an extremely delicious cold appetizer, a great salad that diversifies the menu at any time of the year. The list of ingredients in this dish is good for humans - vegetables, among other things, are a source of dietary fiber that improves digestion. And if the consumer doesn't like vinegar, it doesn't matter. Recipes for pickled cabbage without the addition of vinegar essence make it available to everyone without exception - including pregnant women and young children.


Watch the video: Easy Peasy Pickled Cabbage (October 2021).