How to pickle cabbage for the winter

How to pickle cabbage for the winter

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Marinating is a way of cooking food with acid. The cheapest and most accessible of them is vinegar. Most housewives canned vegetables with marinades for the winter, thus diversifying the family's diet in the cold season. It is believed that the first vinegar from palm wine appeared in the East as early as 5 millennia BC. In Russia in the old days rye, bread, raspberry were considered traditional. Today we rarely make vinegar on our own, although there is nothing complicated about it. It is much easier and safer to go to the nearest store and buy an inexpensive product.

But preparations for the winter are made annually in every home. And although pickled vegetables are healthier than pickled vegetables, often we simply have no other choice - the latter are easier to cook. And they are stored better, especially in a city apartment, where there is no cellar or basement. Pickled cabbage for the winter has long become a traditional dish for us, delicious and rich in vitamins. Today we will cook it with mushrooms or other vegetables.

Cabbage pickled in pepper

There is no mistake in the name of the recipe, we will indeed marinate cabbage for the winter, stuffing pepper with it. The dish will turn out to be original, with an unusual piquant taste. It is perfect as a snack with strong drinks or if you want to prepare something that will surprise your family and guests.


For pickled cabbage for the winter, take:

  • bulgarian pepper - 1.5 kg;
  • white cabbage - 1 kg;
  • salt - 1.5 tbsp. spoons;
  • vinegar - 60 ml;
  • cumin seeds - 1 tsp.


  • water - 3 l;
  • salt - 90 g;
  • vinegar - 180 ml;
  • bay leaf, allspice peas.

In this recipe, we deliberately gave more than necessary amount of marinade. Each housewife, harvesting vegetables, will fill the pepper with cabbage in different ways or put it in jars. So it's better to let the marinade remain than to cook it again.

Advice! The pepper for this pickled cabbage recipe is best taken even, medium or small in size.


First, slice the cabbage as thin as possible. A special shredder can help you with this. Sprinkle it with salt, remember well with your hands to let the juice flow. Then pour in vinegar, stir, place the load and leave for 24 hours.

After a day, squeeze the juice, add the caraway seeds and mix well.

Remove the pedunculated testes from fresh bell peppers so that the fruit remains intact. Rinse with cold running water to rinse off any remaining grains.

Blanch the pepper for 3-5 minutes in boiling water. Let the liquid drain and refrigerate the fruit.

Stuff the peppers with pickled cabbage.

Drop 2 peas and 1 bay leaf at the bottom of each clean jar.

Densely, but carefully, so as not to damage the fruit, arrange the pepper in containers.

Mix water and salt in a saucepan, heat until it is completely dissolved. Strain the solution and return to heat. After boiling, pour in the vinegar, turn it off after a minute.

Fill the jars with the marinade cooled to 80 degrees.

Place the containers in the sterilization container. Process half-liter jars for half an hour, liter jars a little longer - 40 minutes.

When the water cools down a little, roll up the containers with tin lids, wrap them up warmly.

With cucumbers

Pickled cabbage with cucumbers for the winter is prepared quickly, it turns out to be crispy and tasty. We will do it without sterilization, so the cans must be processed in advance.


For a cabbage salad for the winter, take:

  • cabbage - 2 kg;
  • cucumbers - 1 kg;
  • onions - 1 kg;
  • carrots - 1 kg;
  • vinegar - 1 glass;
  • refined oil - 0.5 cups;
  • salt - 4 tbsp. spoons;
  • sugar - 4 tbsp. spoons.

This recipe for marinating cabbage for the winter does not involve adding water. Cucumbers should be fresh, young, with firm skin.


Sterilize the jars before pickling cabbage.

Cut the onion into rings, grate the carrots with large holes. Chop the cabbage, wring it out with your hands. Cut the cucumbers, without removing the peel, into circles, after removing the tips.

Combine cabbage with carrots and other vegetables, add sugar, salt, add oil, stir, put on the stove.

Do not leave the stove all the time while the salad is warming up. It will not boil for long, so it is necessary for the vegetables to warm up evenly. Stir the coleslaw constantly with a wooden spoon for the winter.

Boil it for 5 minutes, pour in the vinegar and put it in the jars that you need to seal immediately.

Cool containers slowly under a blanket. Store at low temperature.

With mushrooms

We will cook the appetizer without sterilization, the vegetables will undergo a long heat treatment. The salad will turn out to be very tasty, it can be canned for the winter or eaten right away.


For a snack with mushrooms for the winter you will need:

  • cabbage - 2 kg;
  • mushrooms - 2 kg;
  • onions - 1 kg;
  • carrots - 1 kg;
  • vegetable oil - 0.5 l;
  • vinegar - 300 ml;
  • sugar - 7 tbsp. spoons;
  • salt - 3 tbsp. spoons.


How to prepare this salad, we will describe step by step.

Boil the mushrooms in advance in water with salt, drain the liquid and rinse.

Grate the carrots, cut the onion into cubes, chop the cabbage.

Cut large mushrooms in half.

Prepare a large deep skillet or a heavy-bottomed saucepan with a little oil.

Pour the onions and carrots there and simmer until transparent.

Enter cabbage, mushrooms. Pour in the rest of the oil.

After boiling, simmer under a tightly closed lid for half an hour over low heat.

Stir cabbage with mushrooms from time to time with a wooden spatula for the winter.

Add sugar, vinegar, salt, simmer for 40 minutes.

Remember to stir occasionally.

Pack hot salad in sterile jars, roll up, warm with an old blanket.

Put away for storage in the cellar or on the balcony.

Watch a video on how to cook a hodgepodge with mushrooms for the winter:

With tomato slices

Cabbage with tomatoes cooked in this way is delicious and will probably become one of the canned salads that you will make every year.


For pickling cabbage you will need:

  • cabbage - 1 kg;
  • tomatoes - 1 kg;
  • sweet pepper - 2 pcs.;
  • onions - 2 pcs.


  • vinegar - 250 ml;
  • sugar - 100 g;
  • salt - 50 g;
  • allspice and black pepper to taste.

For this recipe, choose tight, meaty tomatoes with thin skin.


First, chop the cabbage, remember it a little with your hands. Cut the tomatoes into slices, the onion into half rings. Pepper seeds and chop into strips.

Stir the vegetables, put in an enamel pan, put under a press for 12 hours.

Advice! You can just put a plate on top and place a jar of water on it.

Drain the separated juice, add sugar, vinegar, salt, spices to the vegetables. Put the pan on the fire, boil for 10 minutes after the start of the boil.

Pack the cabbage with tomatoes in sterile jars, roll up. Cover with a blanket, let cool.

This salad is prepared without sterilization, store it in a cool place.

With whole tomatoes

Cabbage is pickled with vegetables, not only in the form of a salad. You can make a very nice canning with whole tomatoes.


In order to cook cabbage marinated with tomatoes, for one can with a capacity of 3 liters, take:

  • cabbage - 1 kg;
  • tomatoes - 1 kg;
  • sweet pepper - 1 pc.;
  • garlic - 1 head;
  • sugar - 2 tbsp. spoons;
  • salt - 2 tbsp. spoons;
  • vinegar - 90 ml;
  • currant leaves - 5 pcs.;
  • aspirin - 4 tablets;
  • bitter pepper - 1 small pod;
  • water.

Tomatoes should be medium in size, tight, with firm pulp. If you don't have a small bitter pepper, you can use a large slice. Spicy lovers can put a whole.


Chop the cabbage, wash the tomatoes and currant leaves.

Remove stalks and testes from peppers, rinse, cut into arbitrary pieces.

Peel the garlic.

Put pieces of pepper, garlic, currant leaves on the bottom of a sterile bottle.

Place a layer of cabbage on top, then a few tomatoes.

Alternating between vegetables, fill half the jar.

Add salt, sugar, vinegar.

Grind the aspirin, dilute it with hot water and add to the bottle.

Add the vegetables so that the top layer is the cabbage.

Top up the jar with boiling water, close the pre-scalded nylon lid.

Cabbage cooked for the winter should be kept cool.

Vegetable mix

We've covered many ways to pickle cabbage. This list will not be complete if we do not provide a recipe for the assorted vegetables.


Take these products:

  • cabbage - 1 kg;
  • cucumbers - 1 kg;
  • brown tomatoes - 1 kg;
  • sweet pepper - 1 kg;
  • onions - 1 kg;
  • carrots - 1 kg;
  • vegetable oil - 2 cups;
  • vinegar - 1 glass;
  • sugar - 1 glass;
  • salt - 3 tbsp. spoons.

The number of vegetables is designed for 5 or 6 jars with a capacity of 1 liter.


Wash the cucumbers, remove the tips and cut into slices.

Remove the top leaves from the cabbage, cut into quarters and chop.

Rinse the tomatoes and cut into slices.

Peel the carrots, wash, chop on a grater with large holes.

Free the pepper from the testes and tail, rinse. Cut into half rings or strips.

Peel the onion from the integumentary scales. Cut into half rings or cubes.

Place vegetables in an enamel or stainless steel pot.

Add salt, oil, sugar, vinegar, stir well and put on a low heat.

With constant stirring, cook for half an hour from the moment of boiling.

Arrange the assortment in sterile jars and roll up.

Wrap up with a blanket or old towels, after cooling, put them in the pantry or cellar.

With apples

A salad of cabbage pickled for the winter always turns out to be especially tasty if apples are one of its components. We will use citric acid instead of vinegar in this recipe. It will prevent the fruit from turning black and will give the preparation an exquisite taste.


To make a salad for the winter, you need:

  • cabbage - 1 kg;
  • apples - 0.5 kg;
  • carrots - 0.5 kg;
  • citric acid - 0.5 tsp.


  • water - 1 l;
  • salt - 1 tbsp. the spoon;
  • sugar - 2 tbsp. spoons;
  • citric acid - 0.5 tsp.

There may be an extra marinade left, everything will depend on how carefully you tamp the salad.


Peel and rub the carrots.

Cut off the peel of apples and remove the core. Rub on the coarsest grater, immediately mix with citric acid so as not to darken.

Chop the cabbage randomly, but not in very thick strips.

Mix all the ingredients, pack into jars and tamp well.

Cook the marinade from salt, water, sugar and citric acid.

Pour them into containers with vegetables. To get the liquid to the bottom, pierce the cabbage in several places with a narrow, clean knife. Rotate the jar around its axis, shake it, tap the bottom on the table.

When all the voids are filled with marinade, put the jars on sterilization. Boil half-liter containers for 15 minutes, liter containers - 25.

Seal the jars hermetically, wrap them up warmly, let them cool.


We think that the recipes offered by us will not leave you indifferent. Each of them is original in its own way and has excellent taste. Enjoy your meal!

Watch the video: How to pickle cabbage (January 2023).

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