Pickled cabbage with apple cider vinegar. Sauerkraut with apple cider vinegar

Briefly about the dish

for preparations , from cauliflower and broccoli to red cabbage , but the most common vegetable for pickling is white cabbage. Another required ingredient is carrots.

Benefits of snacks

100 grams of pickled white cabbage contains 56 kilocalories. Per 100 g of product :

3.7 g fat;
0.93 g protein;
4.5 g carbohydrates.

Pickled cabbage is rich in B vitamins (B1, B2, B4, B6, B9, C, K, PP).

Cabbage is rich in minerals:

manganese;
iron;
copper;
iodine;
potassium;
cobalt;
phosphorus;
magnesium;
calcium;
sodium;
fluorine;
zinc;
chlorine;
selenium;
chromium;
molybdenum.

The product's low calorie content and low fat content allows you to include sauerkraut and pickled cabbage in your diet when losing weight .

Effect of regular snack consumption:

improves the functioning of the nervous system;
increases stress resistance;
normalizes intestinal microflora;
stimulates blood circulation;
has a beneficial effect on the condition of teeth and gums;
accelerates the breakdown of carbohydrates and fats thanks to nicotinic acid in its composition;
a rich vitamin set prevents vitamin deficiency.

Contraindications for use

Despite many beneficial properties, pickled cabbage has a number of contraindications for people :

with pancreatitis;
tendency to bloating and flatulence;
diseases of the intestines, stomach, kidneys in the acute stage;
tendency to swelling (the marinade contains salts that retain fluid in the body);
with allergies to the components of the dish;
with diabetes (sugar is added to the recipe when preparing snacks).

With the addition of beets and vinegar

The cabbage turns out bright burgundy, juicy, and very crispy. It can be stored under the lid for several months.

Thanks to beets, the vegetable turns pink or red

Ingredients:

water (drinking, fresh) – 1 l;
vinegar (any type) – half a glass (0.1 l);
bay leaf (whole) - to taste;
black peppercorns - to taste;
vegetable oil (amount per 1 jar) – 20 ml;
table salt – 55 g;
sugar – 130 g;
head of garlic – 1 pc.;
large carrots - 1 fruit;
beets (late, large) – 1 fruit;
cabbage – 3 kg.

Cooking instructions:

Trim the top leaves from the cabbage heads.
Cut the head of cabbage in half. Divide the resulting parts into 6 more plates.
Wash the beets, peel them, cut into medium slices.
Wash and chop the carrots as desired.
Chop the garlic into thin slices. Don't use a press: the flavor of crushed garlic doesn't go well with the vegetables in this dish.
Mix the ingredients and put them in jars.
Prepare the marinade: mix water with spices, salt, sugar.
Cook the filling for 6 minutes, add vinegar.
Pour this liquid into jars with vegetables and close the lids.
Wrap the containers in a blanket. Leave to cool.
If you ferment in this way, the snack will be ready in 2 days.

Calorie content: per 100 g of product: 20 cal.

Author's note

Agapov Vladislav

For pickling, use tough late cabbage. During fermentation, young heads of cabbage become loose and soft. Limp, overdried cabbage will turn out tasteless: it’s better to stew it.

Petrovsky cabbage recipe:

What is the difference between pickling and pickling?

When choosing a canning method, we primarily focus on taste. Some people prefer salty foods, others prefer pickled ones.

When pickling vegetables, the main preservative is salt . Its high concentration prevents the growth of microbes and preserves food from spoilage.

Recipes for pickled foods include vinegar in significant quantities , and salt is added mainly for taste. An acidic environment inhibits the growth of microorganisms, extending the “lifespan” of homemade products.

How to pickle cabbage

Juicy varieties of cabbage are most suitable for pickling . It is customary to cut it into thin pieces. This way the vegetables will marinate faster and more evenly. After cutting, the cabbage should be thoroughly rubbed with your hands so that the vegetable mass decreases in volume and the necessary juice is released.

Recipes for this preparation are different. The classic recipe contains only carrots and cabbage itself. In addition, you can add the following ingredients to the salad :

garlic cloves;
red beets;
favorite spices;
a variety of greens;
onion.

In addition to the listed components, you must prepare a marinade . It consists of water, salt, granulated sugar, sunflower oil and vinegar. It is boiled and immediately filled with jars filled with vegetables.

also use chilled marinade . It is used in cases where cabbage can stand and marinate for a long time. If you want to eat salad in the near future, it is better to use the first method.

The salad is stored in a cold room . Greens and vegetable oil are added to the finished cabbage before use. You can also prepare more complex salads based on it.

Attention! Vegetables soaked in hot marinade are infused for several hours or days.

Dish with aromatic garlic

Despite the fact that this recipe differs only in the addition of garlic, the finished salad has a completely different taste. In this recipe, garlic is added to cabbage with vinegar.

Ingredients:

white cabbage - 1 pc.;
medium carrots - 1 pc.;
5 cloves of garlic;
1 liter of boiled water;
sugar - ½ cup;
vegetable oil ½ cup;
2 tablespoons salt;
apple cider vinegar 6% – 1 glass;
black pepper (peas) 5 pcs.;
favorite spices;
Bay leaf.

Step-by-step preparation: Let's start with the marinade. Pour water into a saucepan and put on fire, pour in spices: salt, pepper, sugar, bay leaf and other seasonings to taste.

While the water is boiling, chop the head of cabbage as in the previous recipe. Peel and grate the carrots and add to the cabbage.

After the water with spices has boiled, pour vinegar and finely crushed garlic into it. Wait a minute and remove from heat. Strain the marinade through a fine sieve or cheesecloth and pour over the prepared vegetables. Mix everything with vegetable oil. Place the load so that the marinade completely covers the salad. After two days, the salad can be eaten.

If you want to make such a salad for the winter, sterilize the jars with lids, pack the cabbage and carrots into the jars and gradually pour in the hot marinade. You can roll up with regular screw or rubber caps. You need to store the jars in a cool place (a cellar or refrigerator will do).

For those who are not afraid of additional hassle, there is a little secret on how to make such a salad even tastier.

Instead of adding vegetable oil directly to vegetables, heat the oil in a frying pan until simmering. Place chopped garlic and coriander on the vegetables and pour hot oil directly onto this mixture. Stunning aroma guaranteed!

Preparing Ingredients

For pickling, you need to choose only cabbage with juicy leaves. To prepare a salad that will be eaten in the near future, summer varieties are quite suitable. But for long-term storage and winter preparations, you need to take specimens of medium and late ripening .

This is interesting: To help housewives: a recipe for homemade pickled cabbage is very tasty

When buying cabbage, you need to carefully examine and feel it. The head of cabbage should be dense, without damage, cracks or rotting, and juicy . Before fermenting, the forks need to be cleared of the top leaves and washed. It can be cut into thin strips, large square pieces and even large segments. But the finer the cut, the faster the cabbage leaves are pickled.

The carrots for pickling should be firm and sweet (you can taste them before cooking). It is better not to take last year's limp root vegetables, as they can ruin the taste of the entire dish. Before cooking, carrots must be washed and peeled well. Most often it is grated, sometimes cut into thin strips or circles.

This is interesting! To make sauerkraut more healthy, it should be cut not into thin strips, but into large pieces. Large pieces may contain twice as many vitamins and minerals as small pieces.

Absolutely all recipes for cabbage marinades contain vinegar . In most cases, this is table vinegar (9%) or vinegar essence (70%). But they can be safely replaced with apple cider vinegar or any other fruit vinegar. It will give the dish a piquant taste and make it healthier.

As mentioned above, you can add other ingredients to the cabbage appetizer to change the taste: garlic, beets, herbs, onions and various spices. Sometimes bell peppers or apples are added. Additional products must also be fresh, not limp, not spoiled or damaged .

Beijing style

Peking cabbage with apple cider vinegar for spicy lovers. The salad can be stored for no more than two weeks in the refrigerator. Although it definitely won’t stay with you for that long.

Ingredients:

1 fork of Chinese cabbage;
2 pcs. bell pepper (take bright colors);
1 chili pepper;
2 tablespoons salt;
sugar - 100 gr.;
½ cup vinegar (6% apple cider vinegar);
liter of water.

Cooking method:

Wash the Pekinka, dry it with a kitchen towel, and finely chop it. Remove seeds from bell peppers and cut into strips.

Marinade. While all the ingredients are boiling in a saucepan, add finely crushed chili pepper to the vegetables and pour the hot marinade over everything. The salad should sit for 1.5 hours, after which you can try it.

If you have cabbage and carrots in the house, you can always prepare a wide variety of tasty and healthy dishes from them. For example, borscht, cabbage soup, fry pies with stewed cabbage, cook dumplings with cabbage filling, cut up a vitamin salad, adding onions and seasoning with vegetable oil. You can also prepare sauerkraut or marinate it. There are many recipes; we suggest trying quick-cooking pickled cabbage with apple cider vinegar; it can be served in just 6 hours.

white cabbage - 2 kilograms;
carrots - 2-3 medium root vegetables;
sugar - 100 grams;
salt - 4 dessert spoons;
apple cider vinegar – 100 grams;
sunflower oil - 1 cup;
drinking water - 700 milliliters.

Recipes for preparing cabbage with apple cider vinegar for the winter

The advantage of a marinade using vinegar is that it speeds up the cooking of the cabbage . There are a lot of recipes for pickled cabbage: in some, the vegetables are poured with boiling marinade, in others - cold.

Important! Vegetables soaked in hot brine cook very quickly, within a few hours or 1-2 days. A cold marinade slows down this process.

The marinade is usually prepared by boiling water with salt and sugar (proportions may vary) and then adding sunflower oil and vinegar. Vegetables chopped and tightly packed into a container can be poured with either hot or cooled brine.

Classic pickled cabbage with vinegar

This recipe can be called basic , since you can take the algorithm for its preparation as a basis, and change the quantity and presence of other seasonings and vegetables at your discretion.

Ingredients:

fresh head of cabbage;
carrots – 2 pieces;
half a head of garlic;
2 tablespoons salt;
150 g sugar;
3 bay leaves;
ground red pepper;
spices to taste;
apple cider vinegar – 50-100 ml;
liter of water.

The head of cabbage is chopped, the carrots are cut into half rings or flattened into long narrow strips. Red pepper and chopped garlic, as well as bay leaf, are added to the vegetables.

Place the water on the fire, bring to a boil, add sugar and salt and cook until they are completely dissolved. Then add vinegar and stir thoroughly.

Pour the marinade over the vegetables, cover the container and place under pressure . Leave to cool for several hours, then store in the refrigerator or cellar.

Recipe for quick salting with beets

Ingredients:

white cabbage 1 medium head;
carrots 1 pc.;
beets ¼ root vegetable;
garlic 5 cloves;
black pepper 15 peas;
salt 3 tbsp. l.;
sugar 3 tbsp. l.;
water 1.3 l;
vegetable oil 100 ml;
apple cider vinegar (4%) 250 ml.

Chop the vegetables : cabbage - into large square pieces, carrots - into circles, beets - into thin slices, garlic - into not very small pieces. Place the cabbage cubes tightly into the prepared jar, topping them with the rest of the vegetables.

Prepare the marinade : pour water into a saucepan, add salt and sugar, and bring to a boil. When the brine boils, pour oil and vinegar into it. Bring to a boil, but do not boil.

Pour hot brine over the vegetables compacted in the jar . If all the liquid does not fit at once, you need to wait half an hour and add the remaining marinade. Cover the vessel with a nylon lid and leave at room temperature. After a day, the pickled cabbage is ready.

On a note! If you add bell peppers, cut into cubes or rings, to the vegetables, the appetizer will turn out even tastier.

Classic recipe

The most affordable recipe in terms of price and preparation time. This is how our grandmothers made cabbage with sugar and vinegar.

The following products will be needed:

white cabbage - 2 forks;
sweet carrots - 2 pcs.;
sugar - 1/3 cup;
salt - 3 tablespoons;
apple cider vinegar 6−9% (if you like something more acidic, choose 9%) — ½ cup;
vegetable oil - 1 cup;
boiled water (chilled) - 0.7 l or 2.5 glasses.

Cooking process:

Wash the green cabbage, remove the top leaves and remove the stalk. Divide in half and chop finely into long strips. Place in a deep, large container such as a large saucepan or basin to mash everything well.

Carrots need to be grated on a coarse grater or cut into thin strips as for a Korean salad. Mix carrots with cabbage.

Take a little salt (half of what was prepared for the dressing) and grind it with the vegetables. Salt is needed so that the vegetables release juice faster and soften better. Next, knead the products with your hands for about 10 minutes until the juice is released and the cabbage becomes soft.

The marinade needs to be cooked on the stove. Take a small saucepan, pour 0.7 liters of water and mix the remaining ingredients in it: sugar, salt, butter. Put on the fire and, after bringing the marinade to a boil, add apple cider vinegar to it.

While the marinade is hot, immediately pour over the preparation and stir. To ensure the marinade covers the entire salad, place a large flat plate on top. If it stubbornly slides to one side, place a weight on the plate (a jar of water will do).

Leave everything for 5-6 hours to soak right in the kitchen. You can put it in the refrigerator after the vegetables have marinated. This salad can be stored for 2 weeks in a cool place.

Here are some useful tips to ensure the salad turns out delicious:

Any greens will do - parsley, dill, cilantro. It seems like a handful of herbs, but the taste will change, and the salad itself will be more aromatic;
red and yellow bell peppers will add piquancy to the cabbage;
you can chop Chinese cabbage, it tastes very much like lettuce leaves, which will give your dish a spring note;
sesame and flax seeds will enrich cabbage with vitamins and unusual taste;
If you have sesame paste (urbech), then add just one tablespoon, the taste will be very interesting.

Workpiece storage

marinated according to these recipes is prepared very quickly and is stored for quite a long time .

Storage methods and periods:

In a saucepan with a lid and in the refrigerator for several days.
In a glass jar with a nylon lid , which is kept closed in a cold place - up to 3 months.
In a sterilized jar under an iron lid - all winter and longer.

Important! For winter preparations, jars must be sterilized along with their lids. Iron lids with rubber bands and screw ones are suitable.

In the hostess's notebook

A few useful tips will help you prepare and use pickled cabbage:

Do not leave the cabbage at room temperature, otherwise it will ferment and lose the desired taste.
Do not add iodized salt to the snack : it inhibits fermentation.
Follow the proportions in the recipe and use only proven instructions so as not to spoil the products.
Keep vegetables under brine while cooking
It is best to pickle cabbage in glass, enamel or wooden containers. Aluminum cookware cannot be used for these purposes.
The remaining marinade should not be poured out : after 2-3 days you may need to add it to the preparations - during this time the cabbage can absorb the brine, and the level of marinade in the jars will drop slightly.
Keep in mind : adding beets or bell peppers will make the pickled cabbage sweet.
Pickled cabbage is stored well in a closed container in the cold. If you open a jar, you need to “deal with the contents” within a week. Then the cabbage will become tasteless.
Fried pickled cabbage is great for pies or dumplings. Try it, you won't regret it!