Daily cabbage pickle. Daily sauerkraut in a jar - simply an incomparable recipe

Day-old cabbage is crispy pickled vegetables that can be served to the table in less than a day! This allows you to quickly and easily prepare your favorite treat for the whole family. Moreover, it can be stored for a very long time in the refrigerator or any other cool place, so you can always make more preparations for all occasions.

Usually, for day-old cabbage, the most standard marinade based on vinegar, water and vegetable oil is used. It also contains salt, sugar and black pepper. However, you can get by with a simpler brine without preservatives in the form of vinegar. This way the cabbage will last a little less, but its taste will not suffer at all.

To change the taste of the dish at your discretion, you can experiment with spices that are added to the marinade. Bay leaves, black and allspice, hot chili peppers, garlic, fresh and dried herbs, roots - all of this has a place in jars with daily cabbage. You can also add some other vegetables to them to immediately get a ready-made winter salad.

With cabbage in the marinade you can find bell peppers, carrots, onions, herbs, tomatoes, etc. The most popular “companion” is beets, which make the dish not only more tasty, but also very bright.

Day-old cabbage can be used as an appetizer or salad, and can also be added to a variety of more complex dishes. So, for example, it makes wonderful cabbage soup, as well as pies, stews, etc.

The tradition of adding beets to white cabbage has been around for decades. This cunning culinary trick allows you to color pieces of vegetables in a beautiful pink hue, thereby making a truly unusual and interesting delicacy out of the simplest products. The brightness of the flowers will depend on the amount of beets, so you can add a couple more small fruits.

Ingredients:

2 kg cabbage;
1 beet;
2 carrots;
1 head of garlic;
1 liter of water;
2 bay leaves;
150 ml vinegar;
150 ml vegetable oil;
2 peas of allspice;
150 g sugar;
2 ½ tbsp. l. salt.

Cooking method:

Cut the cabbage into squares or rectangles with a side no larger than 3 cm.
Grate carrots and beets.
Mix beets, cabbage and carrots in one bowl.
Pour water and vegetable oil into a separate pan.
Add salt, sugar, allspice and bay leaves there.
When the marinade boils, add vinegar and chopped garlic to it.
Pour the marinade over the cabbage and cover with a plate slightly smaller in diameter than the container with vegetables.
Press down the plate slightly with your hand, do not add additional weight.
Leave the vegetables at room temperature for 1 day.

Interesting from the network

The addition of bell pepper turns ordinary pickled cabbage into a complete salad that can be served immediately without any additional ingredients. It is recommended to take two peppers of different colors to make the dish more vibrant and varied. Together with carrots you will get a really juicy colored snack that will please the eye. Experts advise preparing such a salad during a diet to speed up the weight loss process.

Ingredients:

1 head of cabbage;
2 bell peppers;
2 carrots;
1 head of garlic;
150 g sugar;
100 ml vinegar;
1 liter of water;
60 ml vegetable oil;
1 tbsp. l. salt.

Cooking method:

Chop the cabbage, cut the bell peppers into strips and grate the carrots on a coarse grater.
Mix all the vegetables in one saucepan, add garlic, chopped into large slices.
In another saucepan, combine water, salt and sugar.
Bring the resulting liquid to a boil, add vegetable oil and vinegar to it.
Pour the marinade over the vegetables, cover the pan with a flat plate.
Place a weight on a plate and leave the cabbage for 1 day at room temperature under pressure.
Transfer the finished cabbage into a convenient storage container and place it in the refrigerator.

Daily cabbage soup is a special soup that becomes several times tastier on the second day after preparation. Of course, you can try it right away, but the products will share all their taste qualities only after a day. Hence, in fact, the name of the dish. It is recommended to add garlic not only to the soup itself, but also to serve it with black bread directly during the meal. This will make the perfect combination.

Ingredients:

700 g pork;
500 g sauerkraut;
4 liters of water;
3 cloves of garlic;
1 bay leaf;
5 tbsp. l. vegetable oil;
1 onion;
3 tbsp. l. tomato paste;
4 potatoes;
Salt, pepper.

Cooking method:

Place the whole piece of pork into the pan and add water.
When the foam appears, remove it with a slotted spoon.
Peel and coarsely chop the potatoes and add them to the pan.
Continue cooking the meat and potatoes for another 1 hour 30 minutes.
Heat a frying pan with vegetable oil and place cabbage on it.
Simmer the sauerkraut for 30 minutes, stirring occasionally.
Cut the onion and garlic into small cubes and add to the cabbage.
Add tomato paste to the vegetables, mix well.
Continue to simmer the contents of the pan for another 30 minutes, stirring occasionally.
Place the cabbage in the prepared broth, add bay leaf, salt and pepper to taste.
Boil the soup for another 5-10 minutes at a low boil.
Let the cabbage soup cool to room temperature, then hide it in the refrigerator for a day or take it out to the balcony (if it’s cold there).
Serve after 24 hours and reheat before eating.

Now you know how to cook daily cabbage according to a recipe with a photo. Bon appetit!

Daily cabbage is the answer to the question of how to make delicious pickled vegetables in a minimum amount of time. Together with the suggested recipes, any housewife can cope with this task, and she will certainly be pleased with the result. The following recommendations on how to prepare daily cabbage will also help in the process:
You can use any available means as a pressure for cabbage. It's best if you have weights, but you can just put a jug of water;

Chili pepper goes well with cabbage, so lovers of spicy dishes can safely add it to a bowl with other vegetables, both fresh and ground;

If you are preparing daily cabbage soup with potatoes, it should be placed immediately with the meat. As a result, the tubers will be almost completely boiled. This is exactly what potatoes should look like for this type of soup;

It is not necessary to salt cabbage soup with day-old cabbage, because the pickled vegetables themselves will give the soup the desired taste;

Many people prefer to salt cabbage in large pieces, but for the “daily” version, extremes are unacceptable. You can cut the vegetables into small squares, but no larger than 3 cm. Otherwise, the cooking time will increase;

You can make a delicious salad from day-old cabbage by adding various vegetables, as well as meat ingredients. Sausages or boiled meat are suitable for this.

Pickled cabbage cooks much faster than sauerkraut, but the recipe for daily cabbage includes vinegar.

Cabbage salad with garlic turns out tasty and aromatic, and it is suitable for those times when all the homemade preparations for the winter have already been made, but you want to eat cabbage right now.

The method of pickling fresh white cabbage is very simple, and the appetizer is aged for only a day, although there is a recipe below that can be put on the table right away.

This instant cabbage can be stored for several days in the refrigerator, and when serving it is very tasty sprinkled with herbs - onions, parsley, dill, cilantro, basil.

One day cabbage recipe with garlic

Ingredients:

cabbage - 2.5 kg
carrots - 3 pcs.
garlic - 3 cloves
water - 1 l
sugar - half a glass
vinegar 9% - half a glass
vegetable oil - half a glass
salt - 2 tbsp. spoons

How to pickle cabbage quickly:

1. Pass the garlic through a press, grate the carrots, chop the cabbage thinner, as in. Mix everything together with your hands to release the juice.

2. Pour water into a clean saucepan, add salt and sugar. Bring to a boil until they are completely dissolved.

3. Then pour in the oil and vinegar, stir and pour the marinade over the cabbage.

4. Cover with a lid and leave to marinate at room temperature for a day.

Quick pickled cabbage with onions and garlic

Ingredients:

1.5 kg cabbage
2 carrots
2 onions
2 laurel leaves
7-8 peas each of black and allspice
0.5 cups rast. oils (possibly with scent)
5 cloves garlic
3-4 buds of cloves
1 liter of boiled water
1 tbsp. spoon of salt and sugar
0.5 table. spoons of vinegar essence

How to cook cabbage with vinegar and garlic:

1. Chop the cabbage, grate the carrots, and mix everything together with your hands in a large bowl.

2. Cut the onion into half rings, chop the garlic, mix with cabbage and place in jars.

3. Put salt, sugar, spices into boiling water; when it boils, add oil and vinegar. Cool.

4. Pour into jars with cabbage and leave for a day.

Cooking daily cabbage with apple cider vinegar

With the addition of apple cider vinegar, cabbage has a delicate sour taste and a light aroma of autumn apples.

Ingredients:

2 kg cabbage
2 carrots
1.5 tbsp. spoons of dill seed
2 glasses of water
1 table. spoon with a small pile of salt
0.5 cups sugar
0.5 cups vegetable oil
1.5 tbsp. spoons of apple cider vinegar

How to make cabbage in a day with garlic:

1. Cut the cabbage, grate the carrots, add a little salt and crush with your hands to release the juice.

2. Prepare the marinade by adding salt and sugar to the water; when it boils, add spices, oil and vinegar.

3. Pour the hot marinade over the cabbage and cover with a lid. Once cooled, place in the refrigerator.

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Daily cabbage with turmeric

Ingredients:

1 head of cabbage
1 carrot
1 tsp turmeric
3 cloves garlic
1 tbsp. salt
0.5 cups of water, sugar, vegetable oil and 6% vinegar

Recipe for pickled cabbage with garlic:

1. Chop a head of cabbage. Chop the garlic and grate the carrots.

2. Sprinkle turmeric and stir.

3. For the marinade, boil water with sugar and salt, add oil and vinegar.

4. Pour hot marinade over the cabbage and place under pressure for a day.

Quick cabbage with garlic and raisins

Ingredients:

1 medium head of cabbage
3 carrots
2 onions
1 head of garlic
100 g raisins
1 tbsp. salt
0.5 l water
a glass of sugar and rast. oils
100 ml 6% vinegar

How to prepare a quick marinade for cabbage for a day:

1. Finely chop the cabbage, sprinkle with salt and rub with your hands until the juice comes out.

2. Grate the carrots on a coarse grater, finely chop the onion, grate the garlic or pass through a press.

3. Add vegetables and washed and then scalded raisins to the cabbage and stir.

4. For the marinade, add sugar to boiling water, pour in vegetable oil and bring to a boil again.

5. Add vinegar and pour into cabbage, stirring well.

Cabbage prepared in this way can be served immediately.

Garlic cabbage with beets

Ingredients:

cabbage - 3 kg
beets - 1 medium
carrots - 1 pc.
garlic - 7 cloves
water - 1 l
6% vinegar - 180 ml
oil - 0.5 cups
granulated sugar - 1 cup
salt - 2 tbsp. with a slide
peppercorns - to taste

How to pickle cabbage and beets a day in advance:

1. Chop the cabbage coarsely, you can cut it into squares, like chop coarsely, or chop it into squares, like.

2. Cut the beets and carrots into thin slices or strips. Grate the garlic and mix everything.

3. Place the cabbage in a saucepan, sprinkle with beets, carrots and garlic.

4. For the marinade, boil water with salt and sugar, pour in vinegar, vegetable oil, add peppercorns.

5. Pour it over the cabbage, cover it with a plate and put it under pressure.

6. When the cabbage has cooled, put it in the refrigerator for a day.

Daily recipe for cabbage with sweet peppers

Ingredients:

1.5 kg cabbage
2 large bell peppers
2 carrots
4 cloves garlic
parsley
1 liter of water
3 tbsp. Sahara
2 tbsp. with a heap of salt
3 tbsp. 9% vinegar
0.75 cups vegetable oil

Preparing cabbage a day in advance:

1. Shred the cabbage, cut the pepper into strips, grate the carrots and garlic on a coarse grater.

2. Dissolve salt and sugar in water, boil, add oil and vinegar.

3. Mix the vegetables, adding chopped parsley, and place in a jar.

4. Pour in the marinade and close with a lid.

5. Wrap the jar in a warm blanket and leave it warm until it cools. Then place the pickled cabbage in the refrigerator for a day.

Cabbage is one of those vegetables that are one way or another present on our table. Its main advantage is that it perfectly complements complex dishes, but most importantly, it can also act as an independent dish.

Sauerkraut contains vitamins B, A, and C. The product is the leader in the content of vitamin K, which is necessary for blood clotting. The fiber content explains the positive effect on the intestinal microflora.

The healing effect is effective for metabolic disorders and stomach pain.

Daily sauerkraut in a jar

It turns out very quickly, is very simple to make, and is eaten instantly. You can trust me. Every year I make many jars per season and there is always nothing left.

So what you need: white cabbage, carrots, salt, sugar or honey, chilled boiled water, a three-liter jar and of course desire.

If there is not enough cabbage, you can cut it off, and if there is too much, you can put it in another jar, for example, a liter jar, or make a salad.

Preparation

We take carrots to taste. I put some. I grate it on a coarse grater or cut it into strips.
Now mix it carefully (no need to crush it!!!) and place it tightly in a three-liter jar almost to the top. I push with my fist, and you see for yourself what is comfortable for you. Some housewives place carrots and cabbage in layers, but I always mix.
Now take cooled boiled water and pour it into a jar. It will be absorbed as the cabbage is tightly compressed. So wait a little and top up again.
After the water stops falling, put one tablespoon with a large top of salt and a tablespoon of honey or sugar on top. Place the jar in a deep plate, as the cabbage will begin to intensively release juice. A day later the cabbage is ready. Pour a portion into a plate, add onion and vegetable oil.

Bon appetit!

Daily pickled cabbage in a jar

This cabbage will surprise you not only with its excellent taste, but also with its ringing crunch!

Products:

White cabbage - 2 kg
Carrots - 400 gr
Garlic - 4 cloves

Marinade:

150 ml vegetable oil
75 ml 9% vinegar
100 g sugar
2 tbsp. l. salt
3 bay leaves
5–6 black peppercorns
0.5 l water

How to quickly pickle cabbage:

Chop the cabbage, grate the carrots and cut the garlic into small slices. Pack them tightly into the jar (makes approximately a 3-liter jar).
Pour all the ingredients for the marinade into the pan and boil for about 5 minutes, then cool and carefully pour into a jar with cabbage.
If you make cabbage in the evening, it will be ready in the morning! Bon appetit!
This is a great recipe for those who are expecting guests or don’t have time to cut salads. Thanks to a small amount of vinegar, cabbage can be stored in the refrigerator for a long time, but we hasten to assure you that it will be eaten much faster!

Pickled cabbage is one of the popular preparations, the recipes for which we will prepare. Now is the time to marinate it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will be healthy, pleasantly crunchy with a sweet and sour taste. This pickled cabbage can either be prepared for the winter, or you can prepare it quickly and eat it the next day as a ready-made dish by chopping the onion and pouring oil on it. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes away with a bang. This way you can find your favorite pickled cabbage recipe. I suggest you get acquainted with another delicious homemade recipe.

Instant pickled cabbage recipe

Ingredients:

cabbage - 2.5 kg
garlic - 3-4 cloves
carrots - 5 pcs.

For the marinade:

water - 1 liter
sugar - 1 glass
vinegar - 0.5 cups (100 ml)
vegetable oil - 0.5 cups (100 ml)
salt - 2 tbsp

Preparation:

Wash all vegetables.
Finely chop the cabbage.
Wash the carrots, peel and grate on a coarse grater.
Gently mix the cabbage and carrots with your hands, no need to crush. Finely chop the garlic and add to the carrots and cabbage.
Place everything in a deep saucepan

Preparing the marinade:

To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
Boil water in a saucepan, add all the necessary ingredients, stir.
Pour the hot marinade over the cabbage and cover with a lid.
After a day you can try the cabbage. Place the finished pickled cabbage in jars and place in the refrigerator.

Bon appetit!

Pickled cabbage in tasty pieces

Ingredients:

white cabbage - 1 fork, 2 kg
carrots - 2 pcs.
sweet pepper - 1 piece (optional)
garlic - 3 cloves

For the marinade:

water - 1 liter
vegetable oil - 1 cup (200 ml)
table vinegar - 1 cup (200 ml)
salt - 3 heaped tbsp
sugar - 8 tbsp. spoons
bay leaf 2 - 3 pcs

Preparation:

Wash all vegetables
Cut cabbage into large pieces
Peel the carrots and grate on a coarse grater.
Cut the sweet pepper into thin strips. (Pepper optional.)
Peel the garlic, chop and mix with carrots.
Place all vegetables in a saucepan. Place the vegetables in layers, a layer of cabbage, then a layer of carrots and garlic.

Preparing the marinade:

To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
Pour the hot marinade over the cabbage and place a weight on top, it can be an inverted plate.

When the marinade has cooled, our pickled cabbage will be ready to eat in 2-3 hours.

Bon appetit!

Pickled cabbage with cranberries - step-by-step recipe

It is very easy to prepare this cabbage; it turns out very tasty and appetizing. The marinade gives it crunch, and the cranberries add sourness and piquancy.

Ingredients:

Cabbage - 2 kg
Carrots - 1-3 pcs.
Cranberries - 40 g (1 handful per 1 kg of cabbage)

For the marinade:

Water - 1 liter
Salt - 1 tbsp. l
Sugar - 1 tbsp. l
bay leaf - 1-2 leaves
allspice - 2-3 peas
Vinegar - 0.5 cups
Vegetable oil - 0.5 cups

Preparation:

Wash the cabbage and remove the top leaves. Chop and place in a deep bowl. To keep the cabbage crispy, chop it not too finely.

Peel the carrots. Use a knife to cut it into thin slices (you can grate it using a Korean cabbage grater). Add 1-3 carrots to taste.

Preparing the marinade:

Pour water into the pan, add salt, sugar and vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We wait for the marinade to boil and the sugar and salt to dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour the marinade over the cabbage and put it under pressure for two days. The appetizer of pickled cabbage with cranberries is ready.

Bon appetit!

Pickled cabbage with beets one day in advance

This cabbage is prepared very quickly and easily within a day. Attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.