Spicy Pickled Cabbage

In Russia, cabbage has long since won the love and respect of the population. Vegetable can be eaten fresh, pickled, stewed. But the most popular was won by instant hot pickled cabbage. It affects the taste buds with its tenderness and juiciness. And the most amazing thing is that there are several recipes for spicy pickled cabbage. The most interesting of them we will consider in the article.

Features pickling cabbage

A huge advantage of a pickled product compared to pickled one is the speed of preparation. Indeed, pickling cabbage is very simple. Finely chopped vegetable is poured with pre-prepared marinade, additional ingredients are added to the resulting mixture, if desired. After a few hours are required to soak the cabbage, the product is ready to eat.

The peculiarity of this dish is that the main ingredient is not cooked or fried, as a result of which all the vitamins present in the vegetable are preserved.

Classic recipe (in jars)

Spicy pickled cabbage in jars cooks very quickly and is characterized by a rather bright taste.

Ingredients

To prepare cabbage for this recipe, the following ingredients are needed:

• medium forks of cabbage;
• one small carrot;
• four cloves of garlic.

For marinade you will need the following ingredients:

• 1000 milliliters of water;
• two tablespoons of salt;
• two to three tablespoons of sugar;
• four to five peas of black pepper;
• cloves;
• three leaves of laurel;
• ½ cup 9% acetic acid.

Cooking

Having collected all the necessary ingredients on the kitchen table, you can start cooking:

1. Cabbage is cut into thin strips. The thinner the vegetable is sliced, the brighter will be the taste in the future.
2. Carrots are peeled and rubbed on a special grater intended for the preparation of Korean carrots.
3. Garlic is cut into thin layers.
4. To prepare the marinade, you need to bring the water to a boil and pour in it all the necessary ingredients, except for acetic acid.
5. The resulting mixture is kept on low heat for five to seven minutes, and then turned off.
6. Garlic and acetic acid are added to the marinade.
7. A bay leaf is taken out of the marinade, and the liquid is poured into a container with cabbage and carrots. Everything is thoroughly mixed. The dish should stand until completely cooled, and it should be stirred periodically.
8. Vegetables along with the marinade are placed in a 3-liter jar. It is not recommended to lay cabbage to the top. The can is placed in the refrigerator. Already after a day, you can start consuming juicy and crisp cabbage.

Pickled cabbage can be seasoned with sunflower or olive oil.

Gurian cabbage (with beets and hot peppers)

A vegetable pickled according to this recipe looks very bright, moderately sharp and crispy. The workpiece can be stored in the refrigerator for a long time. Preparing hot pickled cabbage with beets and peppers is very simple. The recipe will be presented to your attention further.

Ingredients

To prepare spicy pickled cabbage with slices of beets and pepper, you need the following ingredients:

• medium forks of cabbage (it is advisable to give preference to tight heads of cabbage, then the final product will be more crispy);
• medium carrots;
• one large beet;
• seven to eight cloves of garlic;
• one red pepper (if desired, you can replace a large spoon of red ground pepper).

For the marinade you will need the following components:

• litere of water;
• two tablespoons of salt;
• 200 milligrams of sugar;
• 200 milliliters of apple cider vinegar;
• six to eight peas of black allspice;
• 3-4 leaves of laurel;
• 100 milliliters of vegetable oil.

The technology of cooking spicy pickled cabbage with beets and peppers

Having prepared all the required ingredients, you can begin to implement the idea. Pickled cabbage with hot pepper and beets will turn out to be juicy, crisp and amazingly delicious, if you adhere to the following cooking technology:

1. Cabbage is cut into large pieces.
2. Beets and carrots are cut in circles 0.5 cm thick. If the beets are large, then each circle is allowed to be cut in half more.
3. Garlic is peeled and cut in long and thin strips.
4. Red pepper is peeled from seeds and cut into long strips. It is recommended to wear gloves when slicing the presented product, as it is sharp and can cause skin burns.
5. You need to select a container of suitable size and lay out all the chopped ingredients in it in layers. You should get several layers of one product.
6. Getting to the marinade. To do this, bring the water to a boil and pour sugar, salt into it, add laurel leaf and peppercorns. You need to boil the liquid for five to seven minutes, and then remove the laurel sheet from it.
7. Pour vegetable oil and apple cider vinegar into the prepared mixture.
8. Pour the marinade into a container with cabbage, beets and carrots. On top of the pan is covered with a plate, which needs to be pressed a little. This is done so that the brine is on top, and the entire contents of the pan is underneath.
9. The resulting mixture is cooled, and then placed in the refrigerator for 4-5 days.

Spicy pickled cabbage, beets served on the table as an appetizer.

Spicy pickled cabbage with ginger

For lovers of spicy food, a recipe for pickled cabbage with ginger was specially created. This dish is not only tasty, but also very useful, because thanks to the healing properties of ginger, you can significantly improve the functioning of your immune system.

Ingredients

For the preparation of spicy pickled cabbage according to this recipe, the following products will be required:

• a head of cabbage weighing about 2 kilograms;
• one carrot;
• one bell pepper;
• 70 grams of ginger;
• 4-5 cloves of garlic.

And for the marinade you need the following ingredients:

• one and a half liters of water;
• three tablespoons of salt;
• five tablespoons of sugar;
• five tablespoons of any vegetable oil;
• half a teaspoon of black pepper;
• 3 bay leaves;
• 150 milliliters of apple cider vinegar.

Cooking technology

The preparation of pickled cabbage with ginger is carried out according to the following plan:

1. Cabbage is cut into thin strips (if desired, can be cut into slices). Carrots are rubbed on a special grater used to make Korean carrots.
2. Bell pepper is peeled from seeds and cut into thin long strips.
3. Garlic is peeled and cut into long thin strips.
4. Ginger is peeled and then cut into very thin circles.
5. All prepared ingredients are put into a pre-prepared container and mixed thoroughly. It is strictly forbidden to crush them.
6. To prepare the marinade, you need to boil the water and add to it all of the indicated ingredients, except for acetic acid. The mixture is cooked for 5-7 minutes, after which the bay leaf is pulled out and acetic acid is added.
7. A mixture of cabbage, pepper and carrots is poured with hot marinade, pressed tightly with a small flat plate until the brine covers all the vegetables.
8. The food container is covered with a lid and left in this form until completely cooled. After this, the cabbage is placed in the refrigerator for a day. After the specified time, the dish is ready to eat.

Storage of such a dish is possible for a month in the refrigerator.

Pickled cabbage with horseradish in cans for winter

If you want to please yourself with spicy pickled cabbage, not only in the season of its growth, but also in winter, then the ideal option would be to cook a vegetable with horseradish. Cabbage prepared according to this recipe can be stored for several years.

Ingredients

To prepare spicy pickled cabbage for the winter in jars, you will need the following products:

• head of medium-sized cabbage;
• horseradish root - 50 grams;
• several dill umbrellas;
• blackcurrant leaves - 5 pieces;
• 3 cloves of garlic;
• parsley and celery;
• 1/3 teaspoon ground red pepper.

To prepare the marinade, you will need such products:

• litere of water;
• sugar and salt - a tablespoon;
• 200 milliliters of 9% acetic acid.

The technology of cooking cabbage with horseradish

Initially, the marinade is prepared. To do this, bring the water to a boil, add all the ingredients there, boil for a few more minutes, and then let the liquid cool.

During the preparation of the marinade, you can start cutting cabbage, this must be done in strips (the thinner the better, because then the vegetable is better saturated with marinade). The greens are rinsed under the tap, after which all water is shaken from it. Horseradish root is cut by any method convenient for you. Garlic is peeled and sliced. We prepare a jar, it must be washed and thoroughly dried.

After completing these manipulations, put all the greens in a jar, then horseradish root and garlic. After this, cabbage is laid out, everything is crushed by a nibbler. The product is poured with marinade and placed in the refrigerator. The dish is ready to eat after three days.

Features of cooking pickled cabbage

Professional chefs have identified several features, considering which, you can make a delicious pickled cabbage:

1. Choosing a vegetable for pickling, you can stop your choice not only on white variety. There are a number of recipes for cooking pickled Beijing, red and even cauliflower.
2. For pickling, it is recommended to give preference to tight and tight heads of cabbage. Thanks to this condition, you can cook a crispy snack.
3. In the process of pickling, it is allowed to cut the vegetable into thin strips, slices and even quarters. Therefore, choosing a cutting method, consider how it will be more convenient for you to eat it.
4. It is possible to marinate cabbage both independently and together with a number of other vegetables. Most often it is combined with carrots, bell peppers, beets, apples, lingonberries or cranberries.
5. Almost every recipe for pickled cabbage requires the addition of garlic, occasionally the addition of onions is possible. But you should remember that if you put onions in a dish, you should expect a peculiar taste and smell from it.
6. Any spices can be used, but black pepper, laurel leaves, caraway seeds, cloves and rosemary are most often used.
7. Instead of collecting various spices, you can buy a special dressing for Korean carrots in the store, it can give the cabbage an original taste.
8. Immediately after the marinade boils, it is necessary to remove the leaves of laurel from it. This is due to the fact that in the future they can give significant bitterness.
9. You can use various varieties of acetic acid. In its absence, you can use lemon juice or even kiwi juice.

Having familiarized yourself with all the features of cooking pickled cabbage and following the technologies provided for by each individual recipe, you can enjoy the vivid taste of such a dish.