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Even a beginner can handle it! Step-by-step description and the best recipes for making marinade for cabbage

Even a beginner can handle it! Step-by-step description and the best recipes for making marinade for cabbage



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Pickling is a way of preserving a product using herbs, spices and acids. For our country, pickling vegetables is a special ritual. Relying only on self-grown crops, people could survive in years of famine.

But, keeping the harvest fresh was not easy, which is why the housewives began to pickle vegetables in brine in different ways, and this solved the storage problem. The first marinades were prepared by the ancient Romans, they gave meat and fish new flavors and prolonged their freshness with sea water.

The Importance of Proper Cooking for Delicious Pickled Vegetables

You need to understand that, thanks to the correctly selected marinade, the product can be softened and a new range of flavors can be added to it. The taste and quality of the product depend on the correct preparation, consistency and shelf life. It is worth carefully studying the recipe and the technology for preparing the marinade, otherwise you can spoil the product.

Strictly follow the recipe, use fresh products and spices.

Cold and hot ways

According to the method of preparation, the marinade is divided:

  • Cold.
  • Hot.

The hot billet method differs from the cold one in that the product is heat treated. This method is used for blanks for the winter, as it allows you to extend the shelf life of the product. You can learn about the recipes for cooking cabbage in a hot marinade here.

The cold cooking method can be used for quick preparation for every day, if you use a little more vinegar, such a product is stored for no more than a week.

Step-by-step instruction

Which container should you choose?

It is important to remember that this should not be metal dishes. Do not take aluminum pickling dishes!

Cookware works well:

  • glass;
  • clay;
  • wooden;
  • made of food grade plastic (for long-term storage).

Ingredients

Classic recipe

Ingredients (for containers with a capacity of 3 liters):

  • Head of white cabbage 1 pc.
  • Carrots (medium size) 1 pc.
  • Garlic 3 cloves.
  • Black pepper and sweet peas 6-8 pcs. (Each).
  • Bay leaf 3 pcs.
  • Salt 2 tablespoons
  • Sugar 2 tablespoons
  • Water 1 liter.
  • Vinegar 2 tsp

For containers with a displacement of 1 liter, take 1/3 of the above proportions.

You can learn more about how to cook cabbage pickled with hot brine with vinegar and garlic in this material.

Acute

Ingredients (for containers with a capacity of 3 liters):

  • White cabbage 1 head of medium size.
  • Carrots 1 pc.
  • Hot chili pepper 1 pc.
  • Garlic 4 cloves.
  • Bay leaf 1 pc.
  • Vegetable oil 200 ml (1 glass).
  • Sugar 100 gr. (1/2 cup).
  • Salt 2 tablespoons
  • Vinegar 1 tbsp (70%).
  • Water 1 liter.

For containers with a displacement of 1 liter, take 1/3 of the above proportions.

Sweet and sour

Ingredients (for containers with a capacity of 3 liters):

  • 2 small heads of cabbage (white cabbage).
  • Carrots 2 pcs (medium size).
  • Sweet Bulgarian pepper 2 pcs (yellow and red).
  • Sugar 200 gr (1 glass).
  • Salt 2 tablespoons
  • Vinegar 1 cup 5%.
  • Oil (vegetable or olive) 100 ml (1/2 cup).
  • Water 1 liter.

For containers with a displacement of 1 liter, take 1/3 of the above proportions.

More details about recipes for making pickled cabbage with bell pepper can be found here.

Cooking process

Classical

  1. We cut the cabbage on a special grater or with a knife.
  2. We rub the peeled carrots into strips, add to the cabbage.
  3. Sterilize the jar in advance, or place it in the oven for 5-9 minutes at 180 degrees, or boil it.
  4. Put garlic on the bottom of the jar, cabbage on top, and press it so that it becomes softer and lets the juices flow.
  5. For the marinade, take the required amount of water, add pepper, salt, sugar, bay leaf and wait for it to boil, then pour in the vinegar and let it boil for another couple of three minutes.

Some housewives cut cabbage for pickling into large slices. This method is not recommended for cooking according to this recipe.

We offer to cook pickled cabbage according to the video recipe:

Acute

  1. Sterilize the jar in advance with boiling water or in the oven (15 minutes at 180 degrees).
  2. Cut the cabbage into strips or cut into large pieces (whichever is more convenient).
  3. Three carrots as usual. Chop the pepper with medium strips, chop the garlic coarsely (in halves).
  4. We put vegetables in layers one after another in a jar (cabbage, carrots, garlic, sprinkle with pepper and so on to the edge of the jar), crushing each layer with our hand so that the cabbage gives juice.
  5. For the marinade, take the required amount of water, add sugar and salt, bay leaf, wait for it to boil, and at the end add vinegar and oil.

Sweet and sour

  1. Chop all vegetables into strips, mix, mash well, so that the cabbage starts juicing.
  2. For the marinade, take a liter of cool water, add sugar and salt, boil, stirring, pour vinegar and oil.
  3. Put the cabbage in a sterilized jar (with boiling water or in the oven for 15 minutes at 180 g), crush it.

We offer to cook pickled cabbage according to the video recipe:

How to properly pour prepared brine into a jar

According to the recipe, after all the vegetables have been tamped into a jar and the brine has been boiled, it is necessary to pour the jars. This is done exclusively until the brine has cooled down.

If you suddenly did not have time, and your marinade has cooled down, you need to boil it again.

  1. We fill the cans to the brim, if the brine level drops over time, top up again. We sterilize the lids with which you will roll up the jars in boiling water.
  2. We close the jars with lids.
  3. We are waiting for the cans to cool down, wrapping them in something warm (blanket, jacket). After cooling down, put it in the cellar or on the refrigerator shelf.

It will take about two to three days for cabbage cooked according to the classic recipe to be fully cooked., for spicy - 15 hours, and for sweet and sour - 2-3 hours. After this time, you can serve pickled cabbage on the table.

More details about pickling cabbage in a jar can be found here.

Alternative procurement options

Pickling is not the only way to harvest cabbage for future use. An alternative to marinade can be pickling cabbage in wooden barrels and freezing it in refrigerated chambers.

Cabbage marinade is a rich source of vitamin C... For our long winter, it will perfectly serve as a remedy for the lack of vitamins in the body, as well as cope well with morning sickness after gathering with friends, and will delight the skin with its antioxidants. If you have problems with the digestion of food, then you should stop eating pickled foods. In all other cases, do not put off recipes on the back burner, stock up on vegetables, spices and go ahead, delight your family and friends with your culinary art.


Watch the video: 4 Easy Cabbage Recipes (August 2022).