Cabbage is a vegetable that maintains vigor and a cheerful, calm mood.

In Russia, cabbage has long been treated with love and respect. Cabbage is good in any form, but quick-cooking pickled cabbage, of course, is beyond any competition. Almost everyone loves it - spicy and crispy or tender and juicy.

Instant pickled cabbage is a welcome guest on any table. It is an excellent addition to meat, fish, and many other dishes. You can pickle any type of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. The red cabbage is tougher, but if properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.

Pickling, unlike fermentation, allows you to get quick results. As a rule, for pickled cabbage, a marinade is first prepared, which is poured into finely shredded or cut into large pieces of cabbage, as well as its accompanying ingredients. Instant pickled cabbage retains all its beneficial features and does not lose vitamins. And there are apparently no recipes for quick pickling of cabbage! Here are just a few of the countless numbers that we are happy to offer you.

Pickled cabbage “Bystraya”

Ingredients:
1.5-2 kg of white cabbage,
1 carrot,
2-3 cloves of garlic,
1 liter of water,
200 ml vegetable oil,
200 ml table vinegar,
3 tbsp. with a pile of salt,
8 tbsp. Sahara,
5 bay leaves.

Preparation:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and boil. Pour the resulting marinade over the cabbage and place pressure on top. After 2-3 hours the cabbage is ready and you can eat it.

Pickled cabbage with raisins “Right to the table”

Ingredients:
1 medium head of cabbage,
3 carrots,
2 onions,
1 head of garlic,
100 g washed raisins,
1 tbsp. salt,
500 ml water,
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.

Preparation:
Chop the cabbage thinly, sprinkle with salt and rub with your hands until the juice comes out. Peel and wash the remaining vegetables. Grate the carrots on a coarse grater, grate the onion on a fine grater, and pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and stir. Prepare the marinade: add sugar to boiling water, add vegetable oil and bring to a boil again. Add vinegar, stir and pour into cabbage in small portions. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.

Pickled cabbage “Plus two carrots”

Ingredients:
3 kg cabbage,
2 carrots,
1 head of garlic.
For the marinade (per 1 liter of water):
1 stack Sahara,
2 tbsp. salt,
½ cup vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.

Preparation:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Place everything in a saucepan, pour in hot marinade and place under pressure. When everything has cooled down, remove the pressure and store the finished cabbage in the refrigerator.

Pickled cabbage with carrots and sweet peppers

Ingredients:
1 kg white cabbage,
1 carrot,
1 sweet pepper,
10 black peppercorns,
2 bay leaves,
1 tbsp. salt,
2 tbsp. Sahara,
5 tbsp. 6% vinegar,
¼ cup vegetable oil,
½ cup water.

Preparation:
Finely chop the cabbage, carrots and peppers into strips. Stir the vegetables, add peppercorns, bay leaves, place in jars or pans and pour boiling marinade over them. If you decide to cook cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready for dinner.

Cabbage marinated with onions

Ingredients:
2 kg white cabbage,
3 onions,
black peppercorns,
Bay leaf.
For the marinade:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
1 incomplete stack. 6% vinegar.

Preparation:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Place the vegetables in a jar or pan (pepper and bay leaf on the bottom) and pour in the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.

Cabbage with turmeric “Sunny”

Ingredients:
1 head of white cabbage,
1 carrot,
1 tsp turmeric,
3 cloves of garlic,
1 tbsp. salt,
½ cup water,
½ cup Sahara,
½ cup vegetable oil,
½ cup 6% vinegar.

Preparation:
Chop a head of cabbage. Chop the garlic and grate the carrots. Place everything in a saucepan, sprinkle with turmeric and stir. For the marinade, boil water with vinegar, oil, sugar and salt. Pour still hot marinade over the cabbage and set pressure. In a day, the beautiful “sunny” cabbage will be ready.

Pickled cabbage with beets and garlic

Ingredients:
3 kg white cabbage,
1 beet,
1 carrot,
7 cloves of garlic.
For the marinade (per 1 liter of water):
1 stack 6% table vinegar (a little less is possible),
½ cup vegetable oil,
1 stack Sahara,
2 tbsp. with a pile of salt,
black peppercorns - to taste.

Preparation:
Chop the cabbage coarsely or into squares. Cut the beets and carrots into pieces. Place the cabbage in a saucepan of suitable size, sprinkle it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour it over the cabbage. Then cover the cabbage with a plate and set pressure. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready to eat.

Cabbage with horseradish

Ingredients:
2 kg white or red cabbage,
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (per 1 liter of water):
20 g salt,
20 g sugar,
1 cup 6% vinegar.

Preparation:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips and pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour the marinade over everything, and in a few days the wonderful pickled cabbage with horseradish will be ready.

Cabbage marinated with pepper and lemon

Ingredients:
3 kg cabbage,
1 kg sweet pepper,
1 lemon.
For the marinade (per 1 liter of water):
½ cup honey,
2 tsp salt.

Preparation:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars and fill with boiling brine. Cover the tops of the jars with plastic lids and place in a cool place for a day.

Pickled cabbage "Provencal"

Ingredients:
1 kg white cabbage,
2 carrots,
500 g grapes,
300 g apples.
For the marinade:
1 liter of water,
1 tbsp. salt,
70 g sugar,
100 ml vegetable oil,
½ cup 5% vinegar,
Bay leaf,
ground cinnamon,
black and allspice peas.

Preparation:
For the marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in vinegar and oil. Chop the cabbage and carrots, add sliced ​​apples and grapes, mix everything. Place the mixture tightly in a bowl and pour in the marinade. Soak the cabbage for a day at room temperature, then in the cold for a day.

Pickled red cabbage “Quickly”

Ingredients:
1.5 kg red cabbage,
1 carrot,
2-3 cloves of garlic,
1 tbsp. salt.
For the marinade (per 500 ml of water):
2 tbsp. Sahara,
1 tbsp. coriander seeds,
½ tbsp. cumin,
½ tbsp. peppercorns,
150 ml apple cider vinegar,
Bay leaf.

Preparation:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, place in a saucepan and mix the vegetables with salt. There is no need to grind to form juice, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade simmer with the spices for 2-3 minutes, then pour in the apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade through a sieve to filter out the spices. Let cool, then cover the dish with a lid and put it in the refrigerator. In 4 hours the cabbage will be ready.

Pickled cabbage with cranberries

Ingredients:
2 kg white cabbage,
400 g carrots,
350 g cranberries.
For the marinade:
1 liter of water,
50 g salt,
100 g honey,
100 ml 6% apple cider vinegar.

Preparation:
Carefully sort the cranberries and wash them well. Shred the cabbage, grate the carrots and mix in a bowl with the shredded cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over the vegetables and cranberries. Cover the top of the pickled cabbage with a plate on which you place pressure, and leave it like that in a cool place for 2-3 days. Store the finished cabbage in the refrigerator.

"Spicy"

Ingredients:
2 small heads of cabbage,
1 small beet,
3 cloves of garlic,
½ pod of dry hot pepper,
1 liter of water,
200 g sugar,
5 tbsp. vegetable oil,
3 tbsp. salt without top,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.

Preparation:
Remove the top leaves of the cabbage, cut the heads of cabbage into four parts, cut out the stalks, then cut into squares. Finely chop the garlic. Place chopped cabbage in a clean three-liter jar, adding garlic periodically. From time to time, compact the cabbage in the jar (the cabbage should be up to the hangers of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot pepper, peeled and cut into small cubes beets, bay leaf, allspice. Place the pan on the fire, bring the marinade to a boil, then reduce the heat and simmer for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour the hot marinade over the cabbage and leave on the counter to cool. Cover the cooled jar of cabbage with a lid and place it in the refrigerator. In 12 hours the cabbage will be ready.

Cauliflower "Aromatic"

Ingredients:
1.5 kg cauliflower,
2 large sweet peppers,
2 carrots,
4 cloves of garlic,
1 bunch of parsley,
salt, pepper, bay leaf - to taste.
For the marinade:
1 liter of water,
3 tbsp. Sahara,
2 tbsp. with a pile of salt,
3 tbsp. 9% vinegar,
⅔ stack. vegetable oil.

Preparation:
Cut the pepper into strips, grate the carrots on a coarse grater, and cauliflower disassemble into small inflorescences. Dissolve salt in water and bring the solution to a boil. Place the cauliflower in this brine and let it stand in it for about 10 minutes with the lid closed, but do not cook. Then remove the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix the vegetables and place in a jar, add parsley and garlic cloves, pour in the marinade and close the lid. Wrap the jar in a wool blanket or cotton blanket and let it sit warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.

Pickled Brussels sprouts

Ingredients:
1 kg Brussels sprouts,
2 onions,
6 bay leaves,
3 stacks 9% vinegar,
3 stacks water,
2 tbsp. Sahara,
2.5 tsp salt.

Preparation:
Wash the Brussels sprouts, peel off old leaves, place in a saucepan, cover with water, cover with a lid and put on fire. Cook for 2 minutes, then quickly transfer to ice water. After a while, drain the water and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the jars of cabbage. Then pour vinegar and water into the pan, add sugar, salt, stir and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving a little space. Close the jars tightly with lids, let them cool and refrigerate for a day.

Pickled cabbage “Delicious duet”

Ingredients:
300 g broccoli,
1 fork cauliflower,
1 carrot,
6 cloves of garlic,
1.5 liters of water,
8 tbsp. Sahara,
4 tbsp salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.

Preparation:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaves and boil. Wash the broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and place in a bowl for marinating, pour over the hot marinade, then cool and leave for a day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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 off 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 pc (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

Preparing this cabbage is very simple, 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.

Cabbage is included in many recipes in Russian cuisine. This is the only vegetable in which the vitamin C content does not decrease within 7 - 8 months. Pickled cabbage retains its beneficial properties and does not require much time to prepare.

This tasty appetizer is used in complex side dishes and as an independent dish. Housewives especially appreciate recipes for quick-cooking pickled cabbage with vinegar - after all, you can pamper your loved ones and guests with it at any time.

The upper leaves serve as protection against drying out and mechanical damage. Pay attention to them appearance- no dark spots, no signs of damage.

Choose a head of cabbage with dense, elastic leaves. It should not be deformed when squeezed by hand.

To prepare tasty dish, it is better to buy juicy varieties. To do this, tear off a small piece of the top part of the cabbage leaf, fold it and crumple it - moisture should remain on the fingers.

To pickle cabbage with the addition of vinegar, take medium-sized heads of cabbage, weighing from 1 to 3 kilograms. Too small ones may turn out to be bitter and tough, and large ones may not be juicy enough.

Important! For pickling, in addition to the white variety, red, cauliflower and even Brussels sprouts are used.

Quick recipes (no more than 3 hours)

Instant pickled cabbage is a delicious, very healthy snack. This method of cooking preserves vitamins, macro- and microelements, enzymes, and organic substances.

Recipes with minimal time investment often come in handy when you need to quickly prepare dinner or treat unexpected guests.

Recipe with garlic and raisins “Right to the table”

Ingredients:

• 1 medium head of cabbage;
• 2 onions;
• 2-3 cloves of garlic;
• 3 carrots;
• 100 g raisins;
• ½ liter of water;
• 25 g salt;
• 200 g sugar;
• 200 ml sunflower oil;
• 100 ml.

Cooking method:

1. The cabbage is cut into thin strips, salt is added, and lightly mashed to make it softer.
2. Grate the carrots, chop the onion, and chop the garlic (you can squeeze it through a garlic press).
3. Mix the vegetables and add raisins.
4. Bring the water to a boil, add sugar, oil and vinegar.
5. The vegetables are transferred to a glass container and completely filled with marinade.

This appetizer does not need to be kept for long; after 30 minutes it can be served.

Recipe with ginger “In 3 hours”

Ginger root is no longer considered exotic. Given its beneficial effect on digestion, it is increasingly used in cooking. The peculiar burning taste of ginger in combination with other ingredients adds unusual notes to the dish.

Ingredients:

• 1 medium head of cabbage;
• 1 carrot;
• 1 bell pepper;
• 3 cloves of garlic;
• 70 g ginger root;
• 1.5 liters of water;
• 100 g sugar;
• 60 g salt;
• 100 ml sunflower oil;
• 3 bay leaves;
• 150 ml;
• Pepper - to taste.

Cooking method:

1. Vegetables are chopped: cabbage and pepper are chopped into strips, carrots are grated, garlic is finely chopped.
2. Ginger is peeled and cut into thin slices.
3. The prepared ingredients are placed in a saucepan and mixed.
4. To prepare the marinade, boil water, add salt, sugar, and spices. Pour in the oil and simmer over low heat for about 5 minutes. Then take out the bay leaf and add vinegar.
5. Vegetables are completely covered with the prepared marinade. A plate and a weight are placed on top.
6. Once the mixture has cooled, place it in the refrigerator. After a couple of hours, the dish can be served.

Garlic cabbage with beets

Beetroot is a frequent companion of cabbage in culinary recipes. Using these vegetables together enriches dishes with vitamins, amino acids and other nutrients. In addition, the appetizer, painted in a beautiful beetroot color, looks very appetizing on the table.

Ingredients:

• 1 medium head of cabbage;
• 1 beet;
• 2-3 cloves of garlic;
• 4 bay leaves;
• ½ teaspoon ground black pepper;
• 2 pcs. carnations;
• 50 g salt;
• 200 g sugar;
• 200 ml

Important! Iodized salt is not suitable for this recipe. It is better to use regular table or sea food.

Cooking method:

1. Unpeeled beets are boiled until tender, peeled, and cut into cubes.
2. Cabbage is cut into large squares.
3. Mix the vegetables and transfer them to glass jar.
4. Salt, sugar, and spices are added to boiling water. After two minutes, pour out the vinegar.
5. The finished marinade is poured into a jar, completely covering the vegetables, and put in a cool place.

After a few hours, the appetizer can be served. You can decorate with fresh herbs if you wish.

Ingredients:

• 1 medium head of cabbage;
• 1 carrot;
• 1.5 liters of water;
• 100 g salt;
• 220 g sugar;
• 100 ml;
• 100 ml vegetable oil;
• 5-7 pcs. bay leaves;
• 8 pcs. black pepper.

Cooking method:

1. The cabbage is chopped into strips, the carrots are grated. Mix the vegetables, put them in a glass jar, add bay leaves and pepper.
2. Salt and sugar are dissolved in boiling water, oil and vinegar are added. Remove from heat.
3. Vegetables are completely covered with the prepared marinade.
4. Cover the jar with a towel and leave it warm for 3 - 4 hours.

Recipes for pickled cabbage in 12 hours

Ingredients:

• 1 medium head of cabbage;
• 2 onions;
• 2-3 cloves of garlic;
• 2 carrots;
• 55 g salt;
• 100 g sugar;
• 70 ml;
• 100 ml vegetable oil;
• 3 bay leaves.

Cooking method:

1. Cabbage is cut into large pieces, carrots are grated.
2. Each clove of garlic is lightly cut.
3. Place all vegetables in a saucepan.
4. Add salt, sugar and bay leaf to boiling water. After a minute, pour out the vegetable oil and vinegar. Remove from heat.
5. Pour the prepared marinade over the vegetables, cover with a plate, and put pressure on them.
6. Cool and put in the refrigerator. After 10-12 hours, the appetizer is ready.

Korean recipe

Korean cuisine is distinguished by a large number of hot spices and fiery taste. This appetizer can be used as a side dish for meat dishes or as an independent dish.

Ingredients:

• ½ head of cabbage;
• 1 carrot;
• 1 onion;
• 3 cloves of garlic;
• 25 g salt;
• 50 g sugar;
• ½ liter of water;
• 150 ml;
• 100 ml vegetable oil;
• 2 bay leaves;
• 2 pcs. carnations;
• ½ teaspoon coriander;
• hot red pepper (ground) – to taste (¼ teaspoon for medium heat)

Cooking method:

1. Cabbage is cut into large squares, garlic - into thin slices across the clove. The carrots are crushed using a grater into long strips (preferably a special one - for Korean carrots).
2. Place in a container, alternating layers: carrots with garlic, then cabbage.
3. Water is brought to a boil, salt and sugar are dissolved in it, oil and vinegar are poured in, and spices are added. Bring to a boil again, stirring the mixture constantly.
4. Vegetables are poured with marinade and kept under pressure in the refrigerator for 12 hours.

Recipes for pickling cabbage per day

Many people have noticed that “yesterday’s” soup or salad somehow tastes better. There is no big secret here: the components of the dish interact with each other over time, saturating it more and more. If you marinate cabbage with vinegar on the eve of the planned holiday, its taste will be brighter than that of cooked cabbage. quick recipes. You can also make this preparation in advance for a regular dinner.

Recipe with a twist

Ingredients:

• 1 head of cabbage;
• 2 carrots;
• 1 liter of water;
• 70 g salt;
• 70 g sugar;
• 200 ml vegetable oil;
• 100 ml;
• Hot pepper - to taste.

Cooking method:

1. The cabbage is finely shredded, the carrots are cut into strips.
2. The pepper is thinly sliced ​​and added to the vegetables.
3. Bring the water to a boil, dissolve salt and sugar in it, add oil and vinegar.
4. Vegetables are poured with the prepared marinade, placed under pressure and left for a day at room temperature.

Recipe with cranberries

Ingredients:

• 1 head of cabbage;
• 2 carrots;
• 3 green apples;
• 150 g cranberries;
• 2-3 cloves of garlic;
• 1 liter of water;
• 200 ml olive oil;
• 50 g salt;
• 75 ml;
• 250 g sugar.

Cooking method:

1. Cabbage is cut into large squares. Carrots are cut into thin strips.
2. Apples are cut into medium slices.
3. Boil water, dissolve salt and sugar in it, add peeled whole cloves of garlic and cook for 2-3 minutes. Remove from heat, add oil and vinegar.
4. Prepared vegetables, apples and cranberries are mixed, poured with marinade and kept under pressure for 24 hours.

The finished snack is served to the table or placed in jars for long-term storage in the refrigerator.

Cabbage "Daily" pieces

A large amount of garlic in this appetizer will appeal to lovers of spicy dishes.

Ingredients:

• 1 head of cabbage;
• 2 pcs. sweet pepper;
• 2 carrots;
• 1 head of garlic;
• 1 liter of water;
• 50 g salt;
• 75 g sugar;
• 150 ml sunflower oil;
• 200 ml.

Cooking method:

1. The cabbage is cut into large squares, the pepper into thin strips. Grate the carrots on a coarse grater.
2. Chop the garlic (you can use a garlic press).
3. The washed greens are dried with a paper towel and chopped.
4. Salt and sugar are dissolved in boiling water. Remove from heat, add oil and vinegar.
5. Vegetables are mixed with garlic and herbs and poured with marinade.

The dish is allowed to brew for 24 hours under pressure. The appetizer can be served at the table.

Turmeric adds a slightly hot, spicy flavor to the taste of the snack. The beautiful golden color of the spice also adds originality to the dish.

Ingredients:

• ½ head of cabbage;
• 1 carrot;
• 1-2 cloves of garlic;
• 1 teaspoon turmeric;
• 200 ml water;
• 100 g sugar;
• 100 ml vegetable oil;
• 100 ml.

Cooking method:

1. The cabbage is finely chopped and the carrots are grated.
2. Finely chop the garlic with a knife.
3. The vegetables are placed in a container and sprinkled with turmeric. Mix thoroughly.
4. Salt and sugar are poured into boiling water. Remove from heat, add oil and vinegar.
5. Vegetables are poured with marinade, covered with a lid, and left under pressure for 24 hours.

Spicy with apple cider vinegar

Lovers of a less sour snack and a milder taste use it for pickling. Unlike the table variety, it adds fruity notes to the taste.

Ingredients:

• 1 head of cabbage;
• 1 carrot;
• 2-3 cloves of garlic;
• 25 g salt;
• 50 g sugar;
• ½ liter of water;
• 25 g coriander;
• 10 g cumin;
• 1 bay leaf;
• 150 ml.
• Pepper - to taste.

Cooking method:

1. The cabbage is finely chopped. Grate the carrots on a coarse grater.
2. The vegetables are mixed, sprinkled with salt and lightly crushed with your hands.
3. Add all the spices to boiling water and cook for 2-3 minutes over low heat. Remove the pan, pour in oil and vinegar.

Additional Information! The taste of the snack will be even more interesting if you use red cabbage for pickling.

Sweet bell pepper goes harmoniously with all “salad” vegetables, and gives marinades a sweet and sour taste.

Ingredients:

• 1 medium head of cabbage;
• 1 carrot;
• 1 bell pepper;
• 10 pieces. black pepper;
• 2 pcs. bay leaves;
• 25 g salt;
• 50 g sugar;
• 100 ml vegetable oil;
• 200 ml water;
• 100 ml.

Cooking method:

1. Shred the cabbage as thinly as possible. Carrots and bell peppers are cut into strips.
2. The vegetables are mixed. Add bay leaf and black pepper to them.
3. Salt and sugar are dissolved in water brought to a boil. Pour in oil and vinegar.
4. Pour the marinade over the vegetables, removing the bay leaf, cool, and put in the refrigerator for a day.

This recipe came from the Caucasus, the Georgian region of Guria, and immediately gained popularity among connoisseurs of unusual recipes.

Ingredients:

• 1 head of cabbage;
• 1 beet;
• 1 carrot;
• 3-4 cloves of garlic;
• 500 ml water;
• 100 ml vegetable oil;
• 100 ml;
• 100 g sugar;
• 30 g salt;
• 2 pcs. bay leaves;
• 5 pieces. allspice;
• 3 pcs. carnations;
• hot pepper - to taste.

Cooking method:

1. Cabbage is cut very coarsely: depending on the size, into large cubes, sectors, etc.
2. Carrots are cut into strips, beets - into slices, cubes or large cubes.
3. Vegetables are laid out in layers, starting with beets, then carrots and cabbage. The top layer should end with beets. Garlic cut into slices is evenly distributed between all layers.
4. Salt, sugar, and all spices are dissolved in boiling water. Cook for 2-3 minutes over low heat. Add oil and vinegar and immediately remove the pan from the stove.
5. Vegetables are poured with hot marinade and left under pressure for a day. The snack can be served on the table or placed in jars and stored in the refrigerator.

By classic recipe the snack is kept under pressure for 72 hours, then put in the refrigerator. There is no need to pierce or stir the cabbage.

Additional Information! You can add fresh herbs (celery, cilantro, parsley) to the vegetables, also laying them in layers.

A few cooking secrets

To properly marinate cabbage with vinegar, housewives need to remember some subtleties:

• After adding the marinade to the vegetables, it is better to remove the bay leaves from it. They can give the dish an unpleasant bitterness.
• To speed up the preparation of the snack, pour hot marinade over the vegetables.
• Be sure to use a weight, e.g. plastic bottles, filled with water.
• It is not necessary to sterilize the container; you can pickle vegetables in any glass or enamel container.
• Table vinegar in the recipe can be replaced with, or any fruit variety in the following proportion: for 100 ml of 9% vinegar you need 150 ml of 6% vinegar of other types.

The advantage of pickled cabbage is the speed of its preparation. Without spending much time, you can get a delicious snack rich in vitamins and other nutrients.
Don't be afraid to experiment! By adding a variety of spices and seasonings to your recipes, you can create an interesting signature recipe!

Many housewives are often interested in how to prepare instant pickled cabbage. Exists a large number of recipes for this delicacy that you can please your family, guests and yourself. In just a few hours you can serve this delicious snack. We offer you recipes for pickling cabbage and the features of this process.

Instant pickled cabbage: cooking features

Marinate juicy cabbage is best and preferably autumn. It is cut into pieces with a knife or grated, then placed in a large container and crushed by hand to reduce the volume.

Regardless of the pickling recipe, in almost all cases the following ingredients are added:

• carrot;
• beets;
• garlic;
• spices;
• greenery.

Marinade usually prepared with oil, vinegar, sugar and salt. Since we are talking about instant preparation, the marinade should be boiling. When cold, it is more suitable for long-term pickling of vegetables.

After pouring marinade the vegetable is infused in a warm place for several hours, then it is transferred to a cold place and the remaining marinade is squeezed out, the onions, herbs and oil are added. When prepared, it can be used as an ingredient for salads.

Instant pickled cabbage: “Daily” recipe

This recipe is familiar to many, it prefer to use those who don’t want to spend a long time making a snack and then start eating it the next day. The ingredients for this dish are:

• cabbage – 2.5 kg;
• water - liter;
• butter – 100 g;
• sugar – 100 g;
• salt -1.5 tablespoons;
• carrots - 400 g;
• a little vinegar;
• garlic – 3 cloves.

Vegetable is marinated according to this recipe:

Instant pickled cabbage with beets recipe

This recipe involves using juicy and fresh beets, which will beautifully color the appetizer in a red tint. It will require:

The carrots need to be cut in half lengthwise and cut into semicircles. The slices should be thin. The garlic should be cut into circles, the cabbage should be cut into pieces. We clean the beets and rub them into strips. Combine everything and mix.

To prepare the marinade Boil 300 ml of water, add salt, add sugar, mix everything. At the end, add oil and vinegar, then turn everything off. The vegetables are poured with this marinade and everything is mixed. We leave the snack in a warm place for 8 hours; if you don’t eat it all at once, then put it in jars and put it in the refrigerator.

Recipe for Korean pickled cabbage

In this recipe you can add beets, or you can omit it, adding carrots for color. Regardless of the recipe, the appetizer should come out flavorful and rich. The ingredients are:

• cabbage – up to 2.5 kg;
• garlic;
• beet;
• Bay leaf;
• half a small spoon of coriander;
• 2 cloves;
• a spoonful of sugar and salt;
• water – 1 l;
• vinegar – 100 ml.

Needed from the head remove the top leaves, then it is cut into large pieces and placed in an enamel container. Peeled and grated beets are also added there; it is better to lay them in layers. Peel the garlic, cut each clove in half and add to the pan.

For the marinade Boil sugar and salt in a liter of water, add oil and cook for another five minutes. After this, you need to pour in vinegar, coriander and cloves. While boiling, take the marinade and pour it over the vegetables and beets, then cover everything with a plate or lid and place the weight on top. Then the workpiece is left in a warm place for 15 hours. Then it is moved to a cold place.

Instant spicy pickled cabbage recipe

This recipe calls for green or red hot peppers. To prepare snacks it will take about a day The longer it sits, the saltier and spicier it will become. You need two pods of pepper, also prepare a couple of kilograms of cabbage, 300 grams of carrots, 200 grams of oil, garlic and 100 grams of table vinegar.

The brine is prepared using a liter of water, 3 tablespoons of sugar and a couple of tablespoons of salt. It is advisable to add seasonings, herbs and beets.

The preparation looks like this:

• peel, grate or cut carrots into large strips;
• cut the cubes into small pieces, remove the top leaves and stalk;
• peel the garlic, remove the pepper from the tails and finely chop;
• cabbage is placed in layers in a jar along with carrots and a spicy mixture of pepper and garlic;
• Boil salt and sugar in water, add vinegar, oil and cool;
• Fill the jar and leave to marinate in a warm place. After a day we move it to the refrigerator or cellar.

Instant pickled cabbage recipe in two hours

This recipe will allow prepare pickled vegetables in record time - in just two hours. You need to prepare them 600 grams, sweet peppers, a couple of cloves of garlic, a few peppercorns, one carrot, a liter of water, a couple of tablespoons of salt, bay leaves, 50 grams of sugar and 100 grams of vinegar.

It is prepared like this:

Quick cauliflower recipe

You can not only marinate traditional white cabbage, but also colored, which also ends up being incredibly tasty. Some say that this pickled cabbage turns out much tastier due to its delicate taste. This cabbage can be served 6 hours after cooking.

The ingredients needed are:

Colored cabbage is disassembled into small inflorescences. Then they are placed in a well-washed jar. Pepper, bay leaf, chopped peeled garlic are thrown into it. Pour in water, add salt, sugar, oil and vinegar and boil for a minute. While hot, pour the marinade over the cabbage, cover and let cool.

Recipe for pancakes with pickled cabbage

Instant pickled cabbage can be used not only as a snack or an ingredient for salads, but also for preparing delicious pancakes.

For this recipe you will need:

Bow and bell pepper finely chopped, add squeezed cabbage and greens. Finally, grate the potatoes. Break the egg, add salt, pepper and starch. Mix everything with a spoon and fry in vegetable oil on both sides until a crust appears. Draniki are served hot with sour cream.

This recipe is perfect for those who want diversify your menu on New Year. This pickled cabbage, unlike sauerkraut, will not have a pronounced taste, but it is good for salads.

For this appetizer, prepare:

Cabbage squeeze out the marinade and place in a bowl. Do the same with mushrooms, cut small ones into strips or slices. Cut the peppers and cucumbers into cubes and add to the cabbage. Chop the garlic and herbs and throw them into the salad; you can add garlic for spiciness. Finally, sprinkle with black pepper, sugar and butter.

How to cook quick-cooking pickled cabbage with peas

This recipe is for those who want to pickle vegetables quickly and tasty. You will need 500 g of it, you also need:

• 1 onion;
• cranberries or lingonberries - 2 tablespoons;
• canned peas – 100 g;
• parsley.

Onion needed cut into thin rings, then put in a colander and pour over boiling water, wait until it cools. Then drain the marinade from the peas and add it to the cabbage, then one by one, lingonberries, onions, butter, mix everything. At the end, put everything in a salad bowl and sprinkle with herbs.

Recipe for pickling cabbage with apples

Such appetizer prepared with mayonnaise, but replacing it with sour cream is not recommended, since it does not combine with salty. You need to take green apples.

Everything is prepared like this:

Finely chop the onion and cucumbers, place in a bowl, then add the pickled cabbage and squeeze out the liquid. Apples clean and cut into small strips, then add to the rest of the salad ingredients and season everything with mayonnaise. Add black pepper and sugar if desired.

How to make quick-cooking pickled cabbage salad with smoked sausages

This salad recipe will appeal to those who... who's already tired of everything, and who needs to quickly bring something tasty to the table. Naturally, if you have pickled cabbage preparation. It is better to take hunting sausages, but they can be replaced with other sausages and even smoked sausages.

The ingredients needed are:

Small pieces cut a tomato or cucumber, combine with pickled vegetables, then add herbs and chopped garlic. At the end, sausages are added, cut into thin circles. Season with mayonnaise, mix and serve.

Instant pickled cabbage and beans recipe

For this recipe you need to prepare lightly salted pickled cabbage and canned beans. Alternatively, you can boil it. Beans need one can, 400 g of cabbage, a bunch of green onions, bell peppers and a little butter.

Finely chop the green onions and mix with the vegetable. Marinade drained from canned beans and add it to the cabbage. Remove the seeds from the peppers, cut into cubes or thin strips and add to the appetizer. At the end, season with oil and serve; for spiciness, you can add diluted mustard or ground pepper.

Useful tips for preparing instant pickled cabbage

Remember that the cabbage will take longer to salt if the brine is cold, but at the same time it will be juicy and crispy. Hot pouring will shorten the cooking time, but the pieces won't be as crispy. The head of cabbage can be divided in two and partially filled with hot marinade and partially cooled.

Pickled the appetizer will be especially beautiful, if you grate the carrots on a Korean grater. A mandatory ingredient in the marinade is vinegar. If you do not like its aroma, then table vinegar can be replaced with apple cider vinegar. This vinegar has a milder taste and is much healthier.

Be sure to add sugar to the marinade, and it requires more than salt.

There are many recipes for cooking pickled cabbage, as well there are some dishes, which are prepared on the basis of such a preparation. You can cook them if you want to please your family with something new.