Many people like crispy, spicy and fragrant pickled cabbage. And as a separate snack, and as part of various salads, and as an organic addition to the frequent on our table potato dishes or for meat.
This article provides recipes for the classic method of cooking vegetables in hot marinade, how to make pickled cabbage quickly, how to choose the type of cabbage and much more.
Features of this method: what is the difference from the cold?
Hot marinade differs from cold marinae not only in the composition of the ingredients, but also in the time required for pickling cabbage. Its main advantage is the speed of cooking. Yes, and to taste you get a completely different pickled cabbage. What you like, you need to check in practice.
Selection of brine
Marinade is one of the components that give cabbage, so loved by all, sweet and sour charm and tender sharpness. Therefore, everything connected with it is very important. The main components include:
- water;
- salt;
- vinegar (can be replaced);
- sugar (may be missing).
Without spices can not do. They give a specific taste to the marinade. There is a "mandatory set" and seasonings, the presence of which is secondary. The main spices are:
Lavrushka;- carnation;
- pepper (red and black peas).
Lavrushka;Without them, do not get the very "crispness", so valued in this dish by all, from gourmets to simple lovers of tasty food. Secondary considered:
- dill (seeds);
- coriander;
- cinnamon;
- cilantro.
Their various combinations will give different flavors, which is also a plus, as it allows the dish to not get bored and effectively complement others, giving a celebration of taste.
Choosing the type of vegetable
You can pickle any kind of cabbage, there would be a desire and time, and everything you need for this will be found. It is not only tasty, but also nourishing, low-calorie, fast, economical.
You can pickle and sea kale. How to do this is described here.
The benefits and harm of dishes
Low calorie is one of the factors contributing to the popularity of pickled cabbage. And vitamins, microelements and other usefulness are contained in sufficient quantities. Scientists recommend that you make a permanent guest on the table in order to stay beautiful and healthy as long as possible. Do not abuse pickled cabbage only to those who have stomach problems.
We have written about the benefits and harms of pickled cabbage and its caloric content in our material.
Cooking recipes with photos
Consider the recipes of the classic marinating, quick method and other cooking options in a hot pickle jar of delicious pickled cabbage. Also attached are the photos to the recipes of ordinary and quick salting of vegetables, filled with hot marinade.
Ingredients depend on the specific recipe variation.:
- cabbage - two kilograms;
- carrots - one big;
- peppercorns (ten);
- red and black pepper;
- garlic (three to seven cloves);
- bay leaf (three to five);
- two tablespoons of salt and the same amount of vegetable oil;
- litere of water;
- tablespoon of sugar and the same amount of concentrated vinegar.
- Cut two kilos of cabbage.
- The presence of other vegetables depends on the recipe and personal eating habits. Some prefer carrots, others - celery, pepper, ginger, cucumbers, apples.
- In a liter of water for the marinade is added sugar, salt.
- There we also add black pepper, bay leaf, garlic.
- Vegetables are placed in glass containers (dense packing is not suitable, it reduces the quality of the finished product and lengthens the process).
- Marinade boils (ten minutes approximately). Vinegar and vegetable oil are added to a slightly cooled marinade or directly to a jar of vegetables. The amount of vinegar depends on what degree of acid cabbage is needed (but it is also impossible to underestimate the amount, in this case it will not turn out sufficiently crispy).
- Pickled cabbage covered with a plastic lid.
Cabbage poured with marinade can “reach” anywhere in the refrigerator, on the table, in the closet. And it takes a day (on average), the less time, the less pronounced pickled taste.
How to pickle delicious classic recipe?
To the "classic" pickling cabbage include its most simple option. I must say that he, although without frills, is no worse than the other versions. Sometimes with the addition of "more complex dishes," it is this simplicity that is needed.
Ingredients:
- cabbage;
- carrot;
- one pepper;
- three to five cloves of garlic and the same amount of lavrushka;
- about ten peas of black pepper;
- a little red pepper (seasoning).
For a liter of water marinade needed:
- two tablespoons of salt;
- on a tablespoon of sugar, vinegar (concentrated), vegetable oil.
We also wrote here how to cook cabbage marinated with hot pickle with vinegar and garlic.
Marinated quick salting per day
The quick cooking of cabbage in a hot way involves marinating everything according to the same classic recipe, but the waiting time “until it reaches” decreases from several hours to a day, and the concentration of vinegar and pepper is slightly more, which speeds up the process.
Two kilos of cabbage require one or two peppers and a large carrot. Optionally, you can add one cucumber and onion. For a liter of marinade is taken:
- two tablespoons of salt, the same amount of sugar and concentrated vinegar;
- Red pepper;
- five pieces of laurel and the same amount of garlic.
The main thing is not to overdo the daily product, so as not to get too sharp an end result (this can be corrected by adding oil before serving). The thinner the slices of vegetables are cut, the faster they will pickle.
How to quickly pickle cabbage with carrots is written in a separate article, and you can find recipes for quick pickling of cabbage with beets here.
We offer you to watch a video about cooking pickled cabbage in hot marinade per day:
Different variations
With and without oil
Two kilos of cabbage is taken:
- one beet;
- one carrot;
- one pepper;
- four cloves of garlic;
- You can add parsley or cilantro.
Per liter of water needed:
- forty grams of salt and the same amount of sugar;
- a few pieces of allspice and cloves;
- four bay leaves;
- A tablespoon (or two) tablespoons of concentrated vinegar and the same amount of vegetable oil.
What marinade to choose, hot or cold, when cooking cabbage with beets, sweet peppers and carrots - the choice is yours! The technology is the same, but without butter, the flavor of pickled cabbage is less tender and juicy.
Without vinegar and with vinegar
Those who do not like vinegar, can replace it with other "sour counterparts." This is citric acid (or lemon juice), apple or wine vinegar. Keep in mind that vinegar acts as a preservative, and it can not be completely removed, you can only replace. Moreover, the cabbage taste without vinegar will not be “crunchy”.
Two kilos of cabbage is taken:
- carrot or cucumber;
- large ginger root, thinly sliced plates.
In a liter of water is dissolved:
- two tablespoons of salt and one sugar, vegetable oil;
- Red pepper;
- ten black peppercorns;
- three bay leaves;
- coriander.
Instead of a spoonful of concentrated vinegar or its above-mentioned counterparts, you can take five large sour apples cut into slices or half a cup of cranberries.
Sugar free and sugar free
There are lovers of slightly sweet cabbage, and they choose a recipe with the presence of sugar. Those who prefer the salty taste may not use it at all. But still, it is not recommended to completely give up sugar; its minimal presence is important for creating a “pickled” taste.
Two kilos of cabbage is taken:
- carrot;
- celery;
- dill seeds (tablespoon).
Per liter of water is added:
- ten pieces of peppercorns and some red;
- six cloves of garlic;
- a tablespoon of bite and the same amount of sugar (you can add more or not at all);
- two tablespoons of salt.
Options for serving dishes
Pickled cabbage is welcome on the table in a variety of guises. As a main dish (with greens), and as a supplement to meat, fish, potato, and even vegetable dishes, as well as beans.
The process of marinating does not take much time, and cabbage retains useful properties. A variety of variations allows you to find exactly the recipe that will suit in all senses.
