Salting cabbage is not the most difficult process, but in some recipes this simple task is brought to a high level. One of these types of salting is the preservation of this vegetable by layers.
Selection and preparation of ingredients
The main component of the dish is cabbage, so the taste of salting also depends on its quality. Too soft and tight heads of cabbage are discarded right away - the former may be frostbitten during storage, and the latter will turn out to be too dry and hard. Medium in size and density of forks is ideal for prefabrication.
Depending on the recipe, it includes other vegetables, which also must meet the standards of taste and long-term storage. Carrots, beets, hot peppers, garlic should be fresh, not lying out of the refrigerator or basement.
Important! You can cook a dish in the off-season, but then you need to choose the highest quality vegetables from stored or purchased.
Everything needs to be done in strict accordance with the recipe, then it will turn out really tasty. To do this, you do not need special culinary training, enough skill and the availability of the necessary kitchen equipment.
Recipes for harvesting cabbage in layers for the winter
There are several basic recipes for such prefabricated formations, which are discussed below.
Classic recipe
3 cans per 3 l 50 minutes
Energy value per 100 g:
Divide the forks into layers - so that the bottles go through the neck.
Cut the garlic into halves or several parts.
Place the layers of cabbage in a container, transfer them with garlic at the rate of 5 cloves per bottle.
Pour boiling water, cover with a saucer for 10 minutes. Add sugar and salt to another part of the water, and then boil over.
Drain the bottles, pour vinegar, then add spices, pour brine.
Roll up the tanks.
Divide the forks into layers - so that the bottles go through the neck.
Cut the garlic into halves or several parts.
Place the layers of cabbage in a container, transfer them with garlic at the rate of 5 cloves per bottle.
Pour boiling water, cover with a saucer for 10 minutes. Add sugar and salt to another part of the water, and then boil over.
Drain the bottles, pour vinegar, then add spices, pour brine.
Roll up the tanks.
With hot pepper
3 cans per 3 l60 minutes
fresh hot pepper
5 pieces.
Energy value per 100 g:
- Cut the head of cabbage (without stump) into large layers.
- Sterilize containers and lids.
- Cut hot pepper into halves.
- Fold in layers of cabbage into cans.
- Boil water, pour in containers, cover with saucers for a quarter of an hour.
- Pour sugar and salt into the remaining boiling water.
- Drain the liquid from the cans, add pepper, vinegar and other spices.
- Pour spicy pickle, cork jars, turn over and wrap.
With beets
If salting was not prepared for long-term storage, it is clogged with nylon caps. When the dish has cooled, you need to put it in a cool dark place.
2-3 cans of 3 l each 60 minutes
dill (seeds)
two pinches
vegetable oil
half a glass
Energy value per 100 g:
- Cut the forks into pieces, remove the stitching.
- Cut the peeled beets into small pieces, chop the garlic finely.
- Put the layers in the container, then a little beets, again the layers and again the beet bars - until the containers are filled.
- Pour salt and sugar into the water, add spices. Boil the liquid for several minutes, removing the foam.
- Pour oil into boiling brine and boil it again.
- Pour brine into containers and roll them up.
Important! When filling the bottles, you can slightly compact their contents with a rolling pin - more mass of products will fit and cabbage will let in more juice.
With beets and carrots
2-3 cans for 3 l50 minutes
vegetable oil
0.5 cup
Energy value per 100 g:
- Cut cabbage into layers, cut the stalk.
- Peel and chop the beets and carrots with straws or bars.
- Sterilize containers and lids.
- Put in a bottle, about a quarter of the volume, cabbage, then a few other vegetables, then - layers and straws of vegetables.
- Pour salt and sugar into the water, add spices.
- Pour the vegetable (sunflower) oil into the boiled brine, and boil the liquid again.
- Pour jars with pickle and roll them up.
Did you know? In Japan, cabbage is often perceived, not at all as a vegetable, but later as an ornamental plant. In the country of the rising sun, many varieties with different shapes and colors of flowers and foliage have been bred.
Quick recipe
1 can for 3 l 50 minutes
Energy value per 100 g:
Cut head with large plates in any direction.
Peel the carrots, grate the root crop on a coarse grater.
Chop or squeeze garlic through a press.
In a large bowl, mix the vegetables and put them in a salting container. Tamp them with your hands or a suitable kitchen tool.
Dilute sugar and salt in water, pour vinegar and spices, boil.
Pour the containers with brine and cover with a saucer.
After two hours, gently mix the contents of the container, pickle for another six hours and serve.
Cut head with large plates in any direction.
Peel the carrots, grate the root crop on a coarse grater.
Chop or squeeze garlic through a press.
In a large bowl, mix the vegetables and put them in a salting container. Tamp them with your hands or a suitable kitchen tool.
Dilute sugar and salt in water, pour vinegar and spices, boil.
Pour the containers with brine and cover with a saucer.
After two hours, gently mix the contents of the container, pickle for another six hours and serve.Video recipe
Quick recipe
Features of storage of blanks
It is worth not more than one winter season to store dishes from cabbage strata even in cool dark rooms. The oxidation processes and chemical reactions inside the product may well bring the cabbage mass into disrepair or rid it of vitamins and amazing taste.
Salting cabbage for the winter with layers in glass containers is not a very common type of workpiece. However, this type of preservation is gradually gaining popularity, since the taste qualities of these dishes speak for themselves. Yes, and the ease of preparation according to the recipe, where a long exhausting shredder is not provided, attracts housewives who save their time.Did you know? At the moment, there is no exact data where for the first time this garden crop appeared in a wild-growing form. Greece, Georgia and Italy argue among themselves about the right to be called the birthplace of a vegetable.
