Sour and marinated cabbage for the winter in cans under iron covers - salad, in brine, in Korean

Crispy spicy-aromatic vegetable snacks will always be in vogue: adults prefer them under icy vodka, and children - to tender mashed potatoes. Especially popular cabbage raznosoly. Meanwhile, to prepare for the winter in cans, you can any cabbage, available in the bins: white and red, early and colored, Brussels and Beijing. It would be time, desire, mood and other necessary ingredients. Marinated or sour cabbage for the winter in banks is an extremely profitable harvest, and in support of this there are many facts:

• home-made appetizer will cost several times cheaper than store cabbage in marinade;
• knowing the correct recipes, marinate or pickle cabbage in a few hours;
• the ready-made dish is paradoxically low-calorie (total 48 kcal per 100 g) and at the same time very useful. The composition of a lot of vitamin C and B9, zinc, manganese, copper, aluminum, etc .;

• Pickled cabbage and canned in brine, unlike an eternally identical barrel billet, can have hundreds of different flavors depending on the chosen proportions and additional ingredients. When starting the canning process, it is important to know for certain what it is worth combining cabbage with, and what better not to touch. In fact, it is combined with many vegetables and is friendly with some fruits and berries. For pickling and pickling, carrots, beets, bell peppers, onions, garlic, mushrooms, hot peppers, greens, apples and even cranberries are often used. All selected components are mixed or layered in cans. For more information, see step-by-step recipes with photos and videos!

Early cabbage for the winter in cans - a recipe with a photo

It's good when good recipes are passed on through generations. After all, important family secrets are not lost, and a base is maintained that is easy to experiment with, adding something new and unusual to the long-tried. We suggest you fill out the blank page of your cookbook with one of these experiments. Early cabbage for the winter in cans on the prescription with a photo will surprise you and simplicity of preparation, and an unusual kind, and bright flavor-aromatic combination.

Ingredients for the preparation of early cabbage in cans for the winter

• young green cabbage - 1 head
• boiled cool water - 1 l
• salt - 2 tbsp.
• sugar (can be brown) - 2 tbsp.
• essence of vinegar 70% - 2 tbsp.
• vegetable oil - 0.5 tbsp.
• Laurushka-2 pcs.
• peas of pepper - 6 pcs.
• garlic - 5 teeth
• mustard grains - 3 tbsp.

Step-by-step instructions on prescription with photos of early cabbage for the winter in banks

1. Clean the head of the early cabbage from the outer layer of dried and slightly flaccid leaves. Cut the head into 6 parts and remove all the details of the stump. Rape the cabbage with massive pieces and put it into a bowl.

2. Prepare a brine: in boiling water dissolve salt, sugar and vegetable oil.

3. After complete cooling, add spices and vinegar to the dressing in the specified amount. Do not forget that the essence of the fortress exceeds table vinegar by almost 10 times. Grammar should be observed very strictly.

4. Remove the garlic head from the husks, chop the small denticles. Spread the garlic mass on cabbage. Pour everything over the cooled brine.

5. Place a flat dash on the workpiece and set the yoke. Soak salted early cabbage at room temperature for 2-3 days.

6. After the allotted time, remove the yoke and put some snacks on the sample. Before serving, sprinkle the cabbage with vegetable oil and sprinkle with finely chopped onions.

7. If the cabbage has salted out enough, put it in cans and put it in the refrigerator.

Salad cabbage, sour in brine for the winter in cans

Our ancestors sipped cabbage for the winter only after the first frost. Taken by the night frost, she lost her specific bitterness and her taste became delicate. Today salad cabbage is brewed in cans in brine at any convenient time, not paying attention to weather conditions and calendar dates. But some traditions still continue to be observed. To salad cabbage, sour for the winter in cans in brine, was crispy even after several months of storage, it is necessary to add a little root of horseradish or oak bark to the recipe. These ingredients have tannins that do not allow vegetables to soften and lose shape.

Ingredients for brewing sauerkraut in brine salad cabbage in cans

• cabbage - 2.5 kg
• onions - 2 pcs.
• carrots - 2 pcs.
• garlic - 1 pc.
• granulated sugar - 4 tbsp.
• salt coarse-grained - 2 tbsp.
• purified water - 1 l
• apple vinegar - 90 ml
• vegetable oil - 160 ml

Step-by-step instruction on the recipe for salted cabbage for the winter in cans

1. Blanch cabbage carefully chop, add salt and lightly mass the mass with hands.
2. Carrot milled on a large grater, cut the onions into quarter-rings.
3. Mix vegetables in one bowl, add finely chopped garlic.
4. Filter the boiled water with salt and sugar, remove from heat and mix with oil and vinegar.
5. The resulting brine, pour the cabbage, cover the mass with a flat plate, and then - set the yoke.
6. After 1 day, spread the workpiece over clean jars and tightly close the lids. Salad cabbage, sour for the winter in jars with brine, store on the bottom shelf of the refrigerator.

Canned cabbage in Korean in banks for the winter: video recipe

A few centuries ago marinating cabbage was considered a long and laborious process. After all, at that time, snacks were stored in barrels and kadushkas. Over the years, the number of possible methods of procurement has increased, so that the procedure itself has become much more primitive. Moreover, dozens of new procurement options have arisen, which for sure will be adequately accepted by modern gourmets. One of these options is Korean cabbage, canned in cans according to our video recipe. This is a real vitamin present for the winter: it turns out to be extremely tasty and surprisingly useful. They say that pickled and salted cabbage at times exceeds the raw product by the amount of vitamin C and other important microelements in the composition. Prepare and you canned cabbage in Korean for the winter in banks according to a video recipe:

Marinated cauliflower for the winter in cans - step by step recipe

What gives the usual fresh cabbage an unusual sweet and sour taste? The correct answer is marinade! It's worth taking responsibly and seriously. The main components of the base marinade are water, sugar, salt, vinegar and spices. But other options are possible. Anyone who declined for some reason from using table vinegar, can replace it with lemon juice, wine vinegar or an old-good tablet of aspirin. From this marinated cauliflower for the winter in cans will not become less tasty and fragrant.

Ingredients for harvesting marinated cauliflower for winter

• large coarse cabbage - 2 pcs.
• juicy pepper - 2 pcs.
• carrots - 2 pcs.
• garlic peeled - 85 g
• onion bulb - 1 pc.
• drinking water - 1 l
• salt is not iodized - 2 tbsp.
• sugar - 1 tbsp.
• dried carnations - 7 pcs.
• Laurushka - 2 pcs.
• vinegar - 50 ml
• currant leaves, cherries - 5 pcs.
• horseradish to taste
• Ground pepper - 0,5 tsp.
• paprika - 0,5 tsp

Step-by-step instructions on the recipe for pickled cauliflower for winter in cans

1. Head cauliflower rinse, dry and divide into inflorescences. Remove the sweet pepper from the seeds and cut into longitudinal strips. Carrots are cut with small blocks, and the peeled onion is quarter or half-rings.
2. At the bottom of the sterile jars lay the spicy leaves. Top with horseradish, garlic and spices.
3. Prepared vegetables can be placed in cans chaotically or in layers. For example: pepper-cabbage-onion-carrots.
4. Fill the workpiece with boiling water. After 5-7 minutes, drain the water and fill the jars with marinade, previously boiled from water with sugar, salt and vinegar.
5. Roll each container with a metal lid, shake it well and turn it over. Cool the pickled cauliflower until winter in the pantry.

Blue cabbage in brine for the winter in cans under the iron covers - recipe

It is recommended to start the process of pickling blue cabbage in a glass, wooden or enameled vessel. Aluminum packaging for such purposes is not suitable. Marinade, left after harvesting, should not be poured. It will come in handy in a day, when vegetables absorb the bulk of the liquid. Blue cabbage for winter in cans in brine under iron lids is perfectly kept at a low temperature (6C - 16C), but after opening the container it is better to eat the contents during the first week. After 7-10 days the cabbage will become tasteless and suitable unless in pies and vareniki.

Ingredients for harvesting blue cabbage with brine in jars for winter

• cabbage blue - 1 head
• water filtered - 2 tbsp.
• Apple vinegar - 50 ml
• thyme - 1 pinch
• vinegar wine - 50 ml
• sugar brown (can be white) - 2 tbsp.
• garlic peeled - 4 teeth
• cumin - 2 tbsp.
• common salt - 2 tsp.
• sauce soy - 2 tbsp.
• mixture of peppers - 0,5 tsp
• Laurushka - 2 pcs.
• basil dry - 0.5 tsp.

Step-by-step instructions on the recipe for blue cabbage in jars in brine for winter

1. Head the blue cabbage from the top layer of leaves. Then cut into several pieces and remove the core. Grind the cabbage with a sharp knife or a special kitchen shredder.

2. In a deep dish, mix the water, salt, vinegar, sugar, cumin, basil and garlic, passed through the press. Thoroughly chop the marinade so that the granulated sugar dissolves.

3. Put a shredded cabbage in a bowl with a marinade. At first it will not be completely covered with liquid, but after 1-2 hours the mass will "set" and the brine will rise.

4. After several hours, shift the workpiece into a sterile jar. Tightly pound the blue cabbage and cover it completely with the same marinade. Seal the container and refrigerate. To store cabbage under the metal cover brine is better to pre-boil.

Cabbage marinated for the winter in cans: classic recipes

Cabbage, marinated for the winter in banks according to the classic recipe, is considered completely "neutral." She will perfectly cope with the role of snacks or an additional ingredient in one of the popular home dishes: borscht, vinaigrette, meatloaf, etc. The natural color and appearance of a cabbage salad with oil and onions gives any dinner a warm tradition, and its spicy aroma fuels a brutal appetite.

Ingredients for the preparation of classic pickled cabbage in a jar

• cabbage - 1 head
• carrots - 1 pc.
• common salt - 2 tbsp.
• sugar (optional) - 1 tbsp.
• drinking water - 1 l
• leaf of a laurel - 3 pcs.
• concentrate of lemon juice - 2 tbsp.
• garlic - 3-4 teeth

Step-by-step instruction on the classic recipe for pickled cabbage for the winter

1. On the bottom of a sterile three-liter jar lay laurel leaves, chives and peas.
2. Remove the top layer of leaves from the cabbage head. Head wash and chop finely. Add to the cabbage peeled and coarsely grated carrots.
3. The resulting vegetable mixture is densely pounded into a jar of spices.
4. From water, sugar, not iodized salt and acetic essence, cook a marinade. Pour over the cabbage with boiling brine. If necessary, top up the boiling water in the jar.
5. Roll the workpiece under the metal cover and turn it to the top of the bottom until it cools down completely. After 24 hours, rearrange the pickled cabbage in the jars for the winter in the refrigerator.

Now you know how to salt, pickle and sour cabbage for the winter in cans. Even the preparation of cauliflower in the brine will not cause you any more difficulties. With our step-by-step recipes with photos and videos of cabbage for the winter in cans will not only be useful and fast, but also extraordinarily tasty.