In winter, there is an acute shortage of variety in nutrition and, of course, vitamins. Seasonal fruits and vegetables are no longer on the shelves, which is why home canning is so popular. For example, from ordinary white cabbage, real gastronomic masterpieces are obtained, which will be highly appreciated by all family members and guests.
The classic crispy appetizer will perfectly complement the main dishes and diversify your daily diet. Cabbage marinated in vinegar quickly whets the appetite before main meals.
Chop the cabbage, grate the carrots, mix the vegetables in a large saucepan and pour the pepper into it. To prepare the marinade: dissolve salt, sugar in a liter of water, add bay leaf. Bring the mixture to a boil, add vinegar.Pour the prepared marinade over the cabbage and carrot mass and press down with a flat plate to create constant pressure in the pan. The product is infused for two to three days in a cool dark room, then placed in the refrigerator.
Sauerkraut contains much more vitamin C than any fruit. In addition, it can be stored for months and cooked in an hour and a half.
The cooking technology is similar to pickled cabbage: chopped cabbage is mixed with grated carrots in a large container, black pepper and a couple of bay leaves are added.
The brine is prepared as follows: dissolve 1 tbsp in a liter of warm water. salt and the same amount of sugar. The resulting composition must be poured over the cabbage and left to ferment for a week. During this time, the cabbage will acquire a unique sweet and sour taste. It remains only to place the dish in jars and put it in the refrigerator.In this case, it is important to ensure that the swelling cabbage is constantly in the brine. To do this, press the cabbage mass into it daily with your hands, right in the pan.
Sometimes our body requires something tasty and salty for no reason. Especially in winter, when the feeling of home warmth and comfort is so lacking.It's time to get a jar of cabbage in brine from the refrigerator. To prepare it, you need a large head of cabbage and a couple of carrots.
All vegetables must be chopped: finely chop the cabbage, and grate the carrots, place in a saucepan, salt and mix. Divide the mixture into jars, adding bay leaves and peppercorns between the layers.
Now you should prepare the brine: dissolve 1 tbsp. salt and sugar in 1.5 liters of boiling water. Fill the jar with the resulting marinade to the brim and cover with a loose lid, the vegetables should be completely in the brine. Turn the jars with the lids down and leave in this position for 3-4 days to ferment. After the time has elapsed, the dish will be ready to eat.
This is an incredibly tasty and nutritious dish that can be considered a sauce, a side dish, and even a salad. Opened a jar in winter and dinner is ready.To prepare cabbage soup you will need:
First, chop all the vegetables and grate the carrots. Dissolve 1: 1 tomato paste with water and add to the mixture. Place everything in a large saucepan and cook over low heat. After 20 minutes, pour in vegetable oil, add salt, sugar, allspice, chopped herbs, and leave to cook for another 15 minutes. For long-term storage, ready-made cabbage soup should be seasoned with vinegar.
A fragrant and rich hodgepodge in winter is a real gift for the soul. It is impossible to imagine her without cabbage. You will need the following ingredients:
Chop the vegetables: cut 1.5 kg of cabbage into strips, 5-6 tomatoes and a couple of onions into cubes, and grate the carrots. Place everything in a saucepan and add 6-7 black peppercorns.For the marinade, mix a glass of sunflower oil, vinegar, salt and sugar, pour the mixture with the resulting mixture and place on the stove. The dish should be cooked over low heat for an hour and a half.
5 minutes before turning off the stove, put a couple of bay leaves in a saucepan.
After cooking, the finished hodgepodge should be infused for 40-50 minutes. All that remains is to spread it out in sterilized jars, tighten the lids and let it cool in an inverted position for several hours.
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Peking cabbage is characterized by particularly long shelf life - up to a year or more... Which makes it an absolute favorite among vegetables suitable for canning for the winter. The longer the cabbage is kept in the jar, the brighter and richer its taste becomes. Thanks to this, the product can be eaten without fear even a year after salting.
Perhaps a rare vegetable can boast of such a variety of species as cabbage. White and red cabbage, cauliflower and broccoli, Savoy, Brussels, Peking ... Just a listing will take time, but a description of the features, a story about varieties, the intricacies of growing and care, about the use of different types of cabbage - the topic of a large and fascinating conversation. Therefore, we decided that cabbage deserves a separate section on our website.
What types of this healthy vegetable do you grow? What methods do you use, how do you plant, what do you feed when you harvest? Everything you know about cabbage may be of interest to other readers - those who are growing this crop for the first time, and those who already have a similar experience.
Maybe you have record-sized cabbage heads in your garden? Or do you successfully grow varieties of cabbage that are unusual for most - for example, Brussels sprouts, which are rarely found in summer cottages? Share your successes, post photos, tell us about your experience, achievements and mistakes.
Ask other readers what you would like to know about cabbage seedlings and seeds, cabbage growing and storage. Write, comment, participate in discussions!
Cauliflower, cooked for the winter without vinegar according to this simple recipe, turns out to be very tender and slightly crispy in consistency. Garlic gives light pungency and piquancy to the taste, and allspice, mustard seeds and bay leaves endow the dish with an unusually delicate, exquisite aroma. Such an unusual preparation can be used as an independent dish or served as a juicy snack for meat, fish, fried potatoes or cereal side dishes.
Just like we ferment white cabbage, you can cook salted red cabbage with apples. This cabbage harvest for the winter has an unusual taste and pleasant color.
Cut the cabbage into thin strips, cut the apples into cubes, and grate the carrots. Mix all the ingredients together with the cranberries in a wide bowl.
Prepare the marinade in a separate saucepan. Add salt, granulated sugar and spices to the water. Boil and cool the marinade before pouring vegetables.
Pack the salad in jars, pour hot brine there. It is advisable to put a load on top of each container. The cabbage is salted for 2 days.
We hope our red cabbage salads for the winter will delight your taste!
Pickles are an excellent source of micronutrients. For pickling, vegetables are selected in the first stage of maturity; there are also special varieties that are most optimal for harvesting. They have a thin peel without the presence of bitterness and few seeds. Pickled cucumbers can be distinguished from salad cucumbers by their appearance: they have small pimples of a dark color, the darkening of which occurs due to the presence of the flavonin enzyme in the fruit. Through these thorns, cucumbers give off excess moisture, after drying, the fruits become crispy and brittle.
The size and shape of cucumbers is also of great importance for harvesting for the winter: fruits up to three centimeters in length are gherkins, vegetables ten to fifteen centimeters long are good for pickling with dill.
Cucumbers of the "Faithful Friends" variety have small fruits that look more like gherkins. This variety ripens early, the harvest can be harvested as early as the second month after sowing the seeds. One node grows up to six large-tuberous and black-spiked cucumbers. They are good for pickling and fresh consumption.
The next variety of cucumbers suitable for pickling is "Nightingale". This type of cucumber can boast of its early maturity (up to forty-five days) and the absence of voids in the greens. The fruits reach a length of ten centimeters, have large and frequent tubercles and black thorns. The "Nightingale" variety is rightfully considered the most resistant to diseases and the most productive.
"Semcross" also refers to early maturing varieties, suitable for growing in any kind of soil. Harvesting takes place already forty-five days after sowing. The size of the fruit reaches nine centimeters in length with the presence of dark thorns. "Semcross" is unpretentious in care, needs watering with warm water, loosening and weeding. Also, gardeners' favorites are the Rodnichok and Zasolochny cucumber varieties, which are excellent for pickling.