Salting cabbage in jars. Delicious recipes
Previously, cabbage was salted in large containers toenough for a big family and for the whole winter. Now the need for such quantities of this product has disappeared. Therefore, the salting of cabbage in banks became more urgent. It is convenient and does not take much space and time. In addition, there are a huge number of recipes for this dish and you can try everyone. This product is prepared for immediate use or make blanks for the winter from cabbage.
And now a recipe for quick cooking deliciouscabbage. The proportions are calculated for one fork of medium-sized cabbage. We clean the upper leaves and cut the cabbage into fairly large pieces. We clean one big carrot and cut it in circles. Now put the cabbage in a saucepan or jar, alternating it with a carrot. Also add a bay leaf and peas of any pepper. Then proceed to prepare the marinade. Pour into a separate pan of 1.5 liters of water and add a glass of vegetable oil, as much vinegar (9%), four tablespoons of salt and 9 of the same spoons of sugar. You need to boil the marinade and then pour it on the cabbage. Cover the pan with a lid and leave it at room temperature for about 2 or 3 days. Then we shift the cabbage into a jar and put it in a colder place.
Salting cabbage in a jar is not a very laborious process. But in winter, you can use it as a stand-alone product or add to salads or cabbage soup.
Cabbage can be sour, adding differentIngredients. Apples, cranberries or lingonberries give this product a more rich and unusual taste and aroma. To do this, you need to chop cabbage with long thin slices. Carrots are cleaned and three on a grater. Mix cabbage with carrots and add a little cumin (optional) and cranberry berries.
Next for every five kilograms of cabbage you needadd about 120 grams of salt. All is well mixed and put into a prepared container, you can use the jar. Do not use aluminum cookware. All slightly tamped, cover with a smaller diameter plate and put oppression on top. A little time will pass, and the cabbage will give the juice that appears on top of the plate. The fermentation process lasts about three days. Sometimes you need to pierce cabbage with chopsticks. When the pickle becomes light, the cabbage will be ready.
Cabbage picking in cans or other containers is a traditional occupation of each hostess. And everyone has a few favorite recipes for making this snack.
Here's one of them. We take cabbage (for salting it is recommended to take later varieties) and finely shred it. Carrots three on a grater. The amount of carrots can be different. It changes the color of cabbage, so some do not use it for salting or cut it in small pieces. You can add dill or other additives if desired. All ingredients are mixed and poured into 3 liter cans. It is desirable to preliminarily pass them with boiling water. In the meantime, we are preparing a marinade. For one liter of water we take two table spoons with a slice of salt, a spoonful of sugar and spices (peas and traditional bay leaves). Brine should boil. Then fill them with cans of cabbage. We close them with a plastic lid and put them in a cool place.
Salting cabbage in cans can be this way. We take five kilograms of cabbage, one kilogram of onions, as much carrots. Cabbage shred, carrots and onions chop finely. We put the vegetables in liter jars and pour the marinade. Marinade: 400 grams of table vinegar (9%), half a liter of vegetable oil, three tablespoons table salt, 400 grams of sugar. We fill the jars with vegetables and put them in a colder place.
If you add a little sliced beet when pickling cabbage, it will turn pink. You can use any spices and herbs at will.
Salting cabbage in cans is a less time consuming process. For convenience, you can do it in a more capacious container, and then shift the cabbage into jars.
