Quick salting of cabbage hot way: cooking recipes

Cabbage, salted for the winter, no matter in what way it is made, is an excellent source of nutrients and vitamins for the whole cold winter. Although, as you know, they eat it at another time, not only in winter. Unless, having prepared sauerkraut (its second name), will be kept, that a little to not leave for the next days. There are a lot of recipes for this delicious and healthy dish, but today we are interested in the quick salting of cabbage in a hot way.

Recipe number 1: the easiest and fastest

Many owners like the following recipe for quick pickling. It does not require much labor or much time. And the result is the same excellent dish. Therefore, fast pickling of cabbage in a hot way is such a popular way. So, we begin. Shinkuem small forks, grind garlic, rub the carrots. Add the table vinegar, three or four tablespoons, and mix everything as best as possible. If desired, you can add dill (seeds). All proportions are chosen for their own taste, so here they are not indicated. In other recipes they will. We prepare the brine: bring to a boil 130 ml of water, as much sunflower oil, a spoonful of sugar and salt, and add a laurel leaf. Fill with brine cabbage, mix thoroughly. Be sure to try, if necessary, podsalivayem. Leave with an hour to stand, then clean the refrigerator. Another two hours, and the quick salting of cabbage is completed in a hot way. You can eat.

Recipe number 2: cabbage "Provencal"

Cabbage made with this recipe will also be ready for use in a few hours. We tell one more hot way of salting cabbage. We take two kilograms of cabbage, shinkuem, rub two or three carrots on a large grater, cut three apples into large slices, add 150 grams of cranberries and prepare brine. For the latter we will need: water - one liter, a glass of oil, olive or sunflower, salt - two tablespoons, ¾ cup of table vinegar, 250 grams of sugar, one head of garlic. We put the cabbage, carrots, then cranberries and apples into the enameled pot, again cabbage and so on, repeat the layers. Upper - cabbage. Boil the water with the prepared ingredients, prepare the brine and pour the pan with them, and put some pressure on top. After a few hours, maximum after 24 hours, the "Provencal" is ready.

Recipe # 3: Traditional

Ingredients for the traditional salting recipe: one kilogram of white cabbage, medium-sized carrots, vinegar (9%) - 250 ml, vegetable oil - as much, sugar sand - nine tablespoons, large salt - four table spoons, black pepper - ten peas, A laurel leaf - ten pieces, water - 500 ml. The hot way of pickling cabbage in this way is very simple. We cook a large basin. We clean and on a small grater we rub carrots, washed cabbage cut into large pieces. Mix the vegetables in a basin, pour the leaves with bay leaf and pepper. We prepare a standard pickle with sugar and salt, pour into the basin. Stir, cover with a lid or a large plate, and let the day marinate. You can leave in the room. In a day we spread out the washed jars, capped cap covers and send it to the refrigerator. To get a more saturated taste, we stand in the basin of the day two or three.

Recipe № 4: cabbage with beets

We prepare the ingredients for ten portions: one head of hard cabbage, one or two boiled beets, one head of garlic, four pieces of laurel leaf, sweet pepper, a teaspoon of ground black pepper, two pieces of cloves, two tablespoons of salt, 250 grams of sugar, The same 9% vinegar. Fast salting of cabbage in a hot way with beet, without shredding, is performed as follows. We cut half a fork of cabbage into several parts, we disassemble into pieces and in this form we put in a jar. We cook beets for about half an hour. Wait until it cools down, and cut into small squares, put the layers with cabbage in a jar, and between them - garlic and laurel leaves, tampers and brine. We boil in a saucepan two liters of pure water, salt it, put cloves, sugar and black pepper with peas. Boil five minutes, add the vinegar. A little brew brine, but without boiling, pour the cans. We wait until it is cooled, put in the refrigerator. After a day, you can eat a dish.

Recipe № 5: cabbage with garlic

Products for six servings: one kilogram of cabbage, two or three carrots, five cloves of garlic. For pouring: sugar - 120 grams, a tablespoon of large salt, half a liter of water, fragrant and black pepper - four pieces, 130 ml of vegetable oil and ten tablespoons of 9% vinegar. Finally, we will tell you how fast hot cabbage salting is performed with garlic. We cut cabbage with a long and necessarily thin straw. We clean the carrots, rub it on a large grater. Through the press let go of the peeled garlic, in a bowl, mix all the vegetables. Cook the standard syrup and pour it into the cabbage. On top of the container close a large plate and put a jar of water or another load. Leave for four or five hours to infuse at room temperature. We transfer the prepared sauerkraut in jars, we close with caps with capron, and we send it to the refrigerator. Bon Appetit!