Spicy pickled cabbage in large chunks: 6 instant recipes

In today's article we will look at several ways to cook pickled cabbage, and not the usual ways, but how to do it very quickly. Whatever in the morningfromdid, and in the evening at dinner enjoy its spicy taste. The most important and time spent on cooking is not much and got a very tasty dish in the end.

And each recipe described below has an amazing taste and aroma. And juiciness just rolls over all reasonable limits. I think it will be difficult for you to decide what is best to cook, I advise you to try everything one by one. And do not even doubt that all of them will like you very much. Since not once been tested on my large family.

Well, it's time to start cooking! The main thing to stock up on more of this white-vegetable and gradually try each recipe separately.

Content:

Spicy instant cabbage in large Korean style

My mother cooked such a snack for our wedding, and I’ll say right away by the end of the evening there is not a bit left, for so much this dish turns out delicious and fragrant in the end.

Ingredients Ingredients:

  • White head - 3000 grams;
  • Carrot - 500 grams;
  • Garlic - 16 cloves.

Marinade:

  • Water - 1000 ml;
  • Sugar - 165 grams;
  • Rock salt - 90 grams;
  • Table vinegar - 250 grams;
  • Hot pepper ground - 20 grams;
  • Black ground - 20 grams;
  • Coriander - 20 grams.

Let's start cooking:

To begin with, cut a head of cabbage into pieces of about three centimeters.

Garlic peeled and cut with thin plastics.

Wash carrots thoroughly, clean and chop on a Korean carrot grater.

Stir the garlic and carrot in a separate bowl.

This is done in order to evenly distribute them in the cabbage.

Now we put all the prepared ingredients in a large container, alternating layers.

We make refueling:

Heat the water, dissolve the refined sugar and rock salt in it.

Put in the solution all the ingredients for the marinade, mix well until complete dissolution.

Now pour the vegetables in the pan with boiling marinade and cover the tank with a heavy yoke. Leave to pickle vegetables for at least fifteen hours.

Then we remove the oppression, mix well and serve to the table. Bon Appetit!

Spicy cabbage with red pepper

You can adjust the sharpness of this recipe to your own taste, and by the way, this marinade allows cabbage to stand in the cellar throughout the cold winter.

Ingredients Ingredients:

  • Kapustin - 1 piece;
  • Carrot - 2 pieces;
  • Parsley - 100 grams;
  • Hot Pepper - 1 pod;
  • Garlic - 6 cloves;
  • Essence - 1 tablespoon.

Marinade:

  • Drinking water - 2000 grams;
  • Granulated sugar - 250 grams;
  • Rock salt - 125 grams.

Let's start cooking:

For convenience, it is better to put the blanks in three-liter jars at once, from one head it turns out two jars.

Heat the prepared water with refined sugar and rock salt, and set aside.

In a wide container, mix a carrot cut into large pieces, parsley leaves, garlic and a pod of hot pepper.

The head is better to cut into squares of five centimeters.

Then we stack in turn all the prepared ingredients. Not a lot, like crush, vegetables.From above, in full jars we pour a little cooled marinade and one tablespoon of vinegar essence.

In fact, the marinade is very sweet, so put on more hot pepper, it will be very tasty.

Now let the billet stand for a day in the heat. The next day, close the jars with plastic lids and transfer to a cool place.

From this salad you can cook as an independent snack, as well as a dressing in the first, second courses and salads.

In this way, prepared cabbage with the addition of sliced ​​beet slices.

Cooking recipe for hot cabbage at home

I like this way for its simplicity and ease. For the fact that in a couple of days you can enjoy a very tasty snack.

What is required:

  • Head of cabbage - 2ooo grams;
  • Carrot - 0.3 kilograms;
  • Hot pepper - 2 pieces;
  • Garlic - 8 cloves.

For the marinade:

  • Drinking water - 1000 grams;
  • Rock salt - 60 grams;
  • Granulated sugar - 90 grams;
  • Table vinegar - 100 grams;
  • Refined butter - 4/5 cup.

What do we have to do:

Take a head, free from the top leaves and cut into arbitrary large pieces.

Peel carrots, wash and grate on a coarse grater.

Garlic peel and cut into thin plates. ½ part add to the carrot.

Hot pepper cleaned of seeds and cut into thin rings.

I use gloves to work with hot peppers.

Now we put all the ingredients alternately in a jar. Try to do this as evenly as possible.

Heat the water in a saucepan, put sugar and salt into it. We wait for their dissolution, then pour in the sunflower oil and table vinegar. Boil up? Turn off and remove from heat.

When the marinade has cooled, pour it into jars of vegetables, cover with lids and leave to pickle in a warm place for a couple of days. Cabbage after cooking stored in the refrigerator.

Cooking spicy cabbage with beets

Beautiful, tasty, appetizing and very juicy - it's all about the cabbage, cooked according to this recipe. I also like it for a beautiful burgundy hue, thanks to the addition of beets.

Ingredients Ingredients:

  • Head of cabbage - 300 grams;
  • Beets - 1500 grams;
  • Garlic - 16 cloves;
  • A pod of hot pepper - 3 fruits;
  • Drinking water - 1000 grams;
  • Rock salt - 75 grams.
  • These proportions are calculated for one liter.

Let's start:

Heat hot water and dissolve rock salt in it.

Now we take the heading, free it from the first leaves. Because they are often already dried. And cut it into large pieces.

Next, take the beets, peel it and cut into circles. Garlic peel and cut the plates. Pods spicy little pepper, not clearing the seeds cut with ringlets.

Seeds at times increases the sharpness of the snack.

In a deep saucepan, add the chopped vegetable blanks alternating with the same layers. Extreme must be beets.

Pour the cooled marinade on top and leave to stand for about five days. Next, transfer to the cold, pre-shift the vegetables into jars, convenient glass containers.

Cabbage in Korean style white cabbage with chunks

I learned this original recipe from a Korean woman, thanks to the addition of saffron, the appetizer is not likely to be beautiful, tasty and flavorful. Try it, I'm sure you will love her taste.

No saffron? Add turmeric, it will turn out not worse at all.

What is required:

  • Kapustin - 1 piece;
  • Drinking water - 1000 grams;
  • Onions - 2 heads;
  • Sugar - 3 tolovye spoons;
  • Table vinegar - 1 tablespoon;
  • Saffron - ½ tablespoon;
  • Carrot - 0.35 kilograms;
  • Carnation bud - 9 pieces;
  • Refined oil - 50 grams;
  • Rock salt - 1 tablespoon;
  • Garlic - 5 cloves.

Proceed to the harvesting:

Cut the head out completely into squares of medium size, maximum two centimeters. Heat the water to a boil and pour the sliced ​​billet. Hold fifteen minutes.

Cut a small onion, fry to a beautiful, golden color.

Cooking brine: Heat 500 grams of water, put in it the prepared spices, garlic, onion and butter, bring to a boil and turn off the gas.

Carrot cut strips with glasses, from the cabbage pour water, not much dry. Mix with carrots.

Fold the blanks on the banks and fill with hot pickle. Wait for cooling and transfer to cold.

Fast pickled cabbage (video recipe)

I think there are no such people who do not like appetizer with cabbage cooked in a delicious marinade. And about the fact that it is like a storehouse of vitamins, supports our body throughout the cold winter, even it is not worth telling.

And some especially interesting ones, I already described above in the article, and I decided to show one of my favorites in a video recipe more clearly. So do not put them on the back burner and please your family with a delicious, and most importantly, very healthy snack.


Marinated salads like a magic wand prepare very quickly and are very pleased with their taste. And most importantly for its preparation requires a minimum amount of additional ingredients. But I also want to describe some useful tips for its preparation:

  • The most juicy leaves are closest to the stalk, cut everything to the end, not throwing anything away.
  • For special beauty, use Korean carrot graters.
  • Use only sterilized jars for pickling vegetables, this will guarantee a long storage of food.
  • Use as many varied spices as possible, then you will definitely get delicious dishes.
  • The best or bottled or spring water.
  • Ready salad decorate with fresh herbs and tasty and healthy.

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