Cabbage with bell pepper and carrot vinegar. Pickled Instant Cabbage with Vinegar. Cabbage with bell pepper

Pickled cabbage with instant peppers is a great appetizer for your table. It is prepared from a simple set of ingredients, and you can taste it after 3-4 hours.

In addition, such cabbage can be prepared for the future, as it can be stored in the refrigerator for about 2 weeks.

Serve this appetizer (salad) as an independent dish or as an addition to any side dish, meat or fish.

I cook such cabbage with pleasure, because it retains various vitamins that we simply need. I recommend you cook too.

Prepare the necessary set of ingredients for pickled cabbage with instant peppers.

Chop white cabbage into thin and long strips. Place in a large saucepan.

Peel the carrots, wash and grate on a coarse grater. Add to cabbage.

Add salt and granulated sugar.

Stir and lightly mash with your hands so that the cabbage gives juice and becomes softer.

Wash sweet pepper, remove seeds and cut into thin strips. Peel the garlic, cut into slices or pass through a press. Add pepper and garlic to the pot.

Mix all the ingredients and add warm boiled water, vinegar and vegetable oil.

Mix again. You can adjust the balance of salt, sugar, and vinegar at this point, so taste the cabbage. If everything is fine, we continue on. Cover the cabbage with a flat plate and place the load.

Send the structure to the refrigerator for 3-4 hours.

After the specified time, pickled cabbage with instant pepper can be eaten.

Such cabbage is stored in the refrigerator for about 2 weeks, for this it must be laid out in clean, dry jars and poured with marinade. Bon Appetit!

Given the fact that winter is approaching, at such a time you always want salted cabbage. How nice it is to set the table with pickled vegetables, boil potatoes and serve everything to the table with greens. You can pickle cabbage in various ways. My mother always cooked pickled cabbage in a simple way, kneaded vegetables with her hands, salted and tamped them into jars. But this way, if you know, is long and sometimes you don’t want to wait and eat here and now. Therefore, quick-salted cabbage filled with hot marinade is ideal for such cases. I hope my detailed recipe with photos will help you prepare the perfect quick snack.




Required products:

- 1 kg of white cabbage,
- 1 PC. carrots,
- 2 cloves of garlic,
- 1 tables. l. salt,
- 2 tables. l. granulated sugar,
- 0.5 l of water,
- 4 tables. l. 6% vinegar (apple),
- 3 tables. l. vegetable oil.

Recipe with photo step by step:

Shred the cabbage with a sharp knife to make thin fibers. Choose dense, firm, white cabbage. If you buy cabbage in the market, then ask the seller if this cabbage is suitable for pickling.




Grate juicy, sweet carrots on a coarse grater. It is important to choose a large carrot that will be tasty and complement the cabbage.




Mix the vegetables, lightly crush with clean and dry hands.




Add some garlic, cut into slices. Garlic will add flavor and piquancy to vegetables.






We boil water for the marinade, pour salt, granulated sugar. When the water boils, mix it with salt and sugar.




Pour vegetable oil and 9% vinegar into the marinade. I always have a large bottle of table vinegar, which I use for all preparations.




Pour the cabbage with hot marinade and let it marinate for 8-10 hours at room temperature. I usually cover a bowl of cabbage with a lid and forget about it. When the time has passed, ready-made cabbage is served to the table.

not to mention the pies. with stuffing from it.

No matter what I make of it, it always turns out delicious. But still, I prefer quick recipes, since in my family the peasants are too impatient, give them everything at once.

In search of new recipes for myself, I found a wonderful article about sauerkraut on the site, there are a lot of interesting options, I recommend that you familiarize yourself with them https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v-banke .html But let's get back to our topic and try to cook a very tasty pickled appetizer.

Before you start cooking, be sure to rinse it and remove the top leaves. Since they may be too soft and have spoiled places.

Instant Pickled Cabbage (crispy and juicy)

This recipe is very easy and simple to make. It will take you little time, and you will get extraordinary pleasure from eating it. Such cabbage is not stored for a long time, as it is eaten instantly. Be sure to try cooking it.

Ingredients:

• White cabbage - 2.5 kg
• Carrots - 1-2 pieces
• Garlic - 3-4 cloves
• Water - 1 liter
• Vinegar 9% - 0.5 cup
• Sugar - 0.5 cups
• Vegetable oil - 0.5 cups
• Salt - 2 tbsp. spoons
• Bay leaf, black pepper and sweet peas, cloves - to taste

Cooking:

1. Chop the cabbage into strips. Grate carrots on a coarse grater. And prepare the rest of the pickling products.

2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, put salt, sugar, peppercorns, bay leaf and cloves there. Pour in the vegetable oil and bring to a boil. As soon as it boils, add vinegar and turn it off.

3. While it is cooking, knead the cabbage well with your hands until it gives juice. Add garlic and carrots passed through the press to it. Stir evenly.

4. Now you can pour the marinade over the vegetables. With the help of a pusher, tamp everything well. Cover it with a plate and place the load. Leave at room temperature overnight.

5. And in the morning you can already eat it or put it in jars and put it in the refrigerator. It turns out very juicy and crispy, and the taste is simply extraordinary.

Quick and tasty cabbage marinated in hot brine with vinegar

And this way is even faster. You can eat it in just 3 hours. Just make it in the morning and by lunchtime you will have a wonderful snack for the main course, and put the rest in the refrigerator. It won't be there for long, I assure you.

Ingredients:

• Cabbage - 4 kg
• Onions - 1-2 pcs
• Carrots - 1 pc.
• Garlic - 5 cloves
• Honey -1 tbsp.
• Water -1.5 liters
• Vegetable oil - 200 ml
• Vinegar 9% - 100 ml
• Salt - 4 tablespoons
• Sugar - 250 gr

Cooking:

1. Let's start with the preparation of vegetables. Chop the cabbage in the usual way: with a knife, a grater with a special nozzle or a food processor. Grate carrots on a coarse grater. Onion cut into half rings. Finely chop the garlic with a knife.

2. The next thing to do is prepare the brine. Pour water into a saucepan. Add sugar and salt to it, mix. Then add honey, mix again and pour vegetable oil into it. Stir well and put on fire. Bring to a boil and add vinegar. Leave to boil for another 20-30 seconds and turn off.

3. In the meantime, the brine is boiling, mix the cabbage with carrots in a deep dish or bowl. Next, add onion and garlic and stir again. It is better to mix everything with your hands.

4. Pour the hot marinade evenly over the vegetables and mix lightly. Then put a plate on top, press it a little so that the brine appears on top and completely covers the cabbage. Put a load on top and leave it for literally 2-3 hours to salt out.

5. After the elapsed time, remove the weight and plate. Arrange the vegetables in clean, sterilized jars, tamping down well. Close the jars with ordinary nylon lids and store in the refrigerator. It can be stored in the cold for 2 months. But in my family, it doesn’t cost that much, as it is eaten very quickly.

Pickled Instant Cabbage with Bell Peppers

According to this recipe, the cabbage turns out to be simply amazingly tasty and very crispy. So I've been cooking for many years and have never heard negative feedback. It not only cooks very quickly, but is also eaten just in the air.

Ingredients:

• Cabbage - 1 kg
• Carrots - 1-2 pieces
• Sweet pepper - 1 pc.
• Garlic 2-3 cloves
• Sugar - 2 tablespoons
• Salt - 1.5 teaspoons
• Vegetable oil - 50 ml
• Vinegar 9% - 3 tablespoons
• Water - 150 ml

Cooking:

1. Chop the cabbage into thin strips, put it in a deep bowl. Add sugar and salt to it. Then mix lightly and remember it with your hands so that the juice stands out.

2. Cut the carrot into strips or grate on a coarse grater. Remove the seeds from the pepper and cut into thin strips. Put everything in cabbage, add chopped garlic and salt there. Mix everything evenly.

3. Pour boiled water at room temperature, vegetable oil and vinegar into vegetables. Mix everything well again. Cover the vegetables with a plate and place oppression on the plate. Then refrigerate for 5-6 hours.

4. And after 6 hours you can already eat it. It turns out very tasty and crispy. Can be stored in the refrigerator for up to 2 weeks in sterilized jars.

Recipe for pickled cabbage with beets and carrots: quick and tasty

If you pickle our cabbage with beets, then it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be just amazingly tasty, no doubt.

Ingredients:

• Cabbage - 1 head
• Carrots - 1 pc.
• Beets (medium) - 1 pc.
• Garlic - 4 cloves
• Water - 1 liter
• Vegetable oil - 100 gr
• Vinegar 9% - 200 gr
• Sugar - 100 gr
• Salt - 2 tablespoons

Cooking:

1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm slices. Cut the garlic into slices.

2. We begin to put everything in a jar. Place 1/2 of the beets in the bottom of the jar. Then some carrots. Next, a piece of garlic and lay half of the cabbage on top, lay it very tightly. Then repeat the layers.

3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into a saucepan, add sugar and salt. Stir, put on fire and bring to a boil.

4. After the marinade has boiled, pour it into a jar. Close the jar with a nylon lid and leave to cool completely, then put it in the refrigerator. In a day, she will be ready to eat.

Pickled cabbage with vinegar, oil and carrots for a 3 liter jar

Here is another quick marinating recipe. The cabbage is so unusual and crispy that you can swallow your tongue. This salad goes very well with potatoes and fresh herbs. Once I tried to add cilantro greens there. My husband and girlfriend loved it, but I didn't. It can be seen that cilantro is clearly not my favorite green. But here everything is for an amateur.

Ingredients:

• Cabbage - medium head
• Carrots - 2 pcs
• Garlic - 2 cloves
• Water - 1 liter
• Vegetable oil - 0.5 cups
• Sugar - 0.5 cups
• Salt - 2 tablespoons
• Bay leaf - 2 pcs
• Peppercorns - 2 pcs
• Vinegar essence - 1 tablespoon

Cooking:

1. Chop the cabbage into strips, grate the carrots on a coarse grater. Mix everything in a deep dish, and then put in a 3 liter sterilized jar.

2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait until it boils, keep it on fire for another 3 minutes and turn it off. Then add the garlic passed through the press, vinegar essence into the pan and stir. Now pour the marinade into the jar of vegetables. Cover with something on top and leave to cool, then close with a nylon lid and put in the refrigerator.

3. In a day you can eat it. It has an amazing taste, it is very juicy and crispy. Such an appetizer will always be in place on any table.

Video on how to cook cabbage in 2 hours

Do you still have doubts and you do not fully understand everything? It does not matter, I found a very detailed and understandable video recipe. After looking at it, you should no longer have any doubts. I wrote out the ingredients, but how to cook - see for yourself.

Ingredients:

• Cabbage - 3 kg
• Carrots - 3-4 pieces
• Garlic - 4 cloves
• Water - 1.5 liters
• Vegetable oil - 200 gr
• Sugar - 200 gr
• Salt - 3 tablespoons
• Vinegar 9% - 200 gr

Well, now, I think, no one has any doubts left. You made sure that everything is prepared very simply and quickly, and the result will only please everyone. You can add your favorite herbs, such as dill or parsley, when serving.

You have read very simple and quick recipes on how to cook delicious pickled cabbage. Now it remains only to choose the option to your liking, stock up on products and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.

And I can only wish you bon appetit. Bye!

Instant Pickled Cabbage with Bell Peppers is an excellent option for a juicy vegetable snack in a hurry. From the simplest ingredients, you can make an unusually tasty and nutritious dish in a short time. Using all sorts of original techniques, you can cook it in different ways.

First, it is worth considering the simplest method by which pickled spicy cabbage with bell peppers and fresh carrots is cooked for a very short time.

Moreover, in order to fulfill this version of the snack, you need a minimum of source products:

• a small fork of fresh cabbage (about one kilo);
• a small pod of sweet pepper;
• raw carrots.

For special filling:

• two glasses of plain water;
• 90 g of vinegar (based on a solution of 9%);
• half a glass of lean (preferably olive) oil;
• half a glass of sugar;
• a couple of tablespoons of salt.

How to cook this dish:

1. Heat up water in a saucepan. Then add table salt and all the sugar along with the butter. When the solution boils, the pan must be immediately removed from the stove and add vinegar. Now our marinade is almost ready.
2. Rub the peeled carrots, then chop the pepper into strips and chop the cabbage randomly.
3. Gather the vegetables together and mix thoroughly but gently.
4. Transfer them to jars and pour fresh marinade over them. Do not tamp.
5. Seal banks. After cooling, move them to the refrigerator.

The original appetizer will be finally ready in about 12 to 14 hours.

With garlic

Quick pickled cabbage will turn out much tastier if you add a little garlic to the recipe.

The recipe, in addition to two kilos of cabbage, involves the use of:

• 2 tbsp. water;
• a pair of garlic cloves;
• 400 grams of fresh carrots;
• a pair of mild pepper pods of medium size;
• 140 milliliters of olive oil;
• 3 sheets of laurel;
• 60 grams of salt (preferably fine);
• 7 peppercorns;
• 90 grams of granulated sugar.

The method of preparation is in many respects similar to the option described earlier:

1. First of all, vegetables need to be washed and cleaned (if necessary). Then they need to be crushed. You should simply chop the cabbage, chop the pepper into strips, and rub the carrots.
2. Mix the products and carefully transfer to jars. In each of them add pieces of randomly chopped garlic.
3. Now you can do the marinade. In the already boiled water, immediately add the remaining components and cook for 4 minutes.
4. Pour the vegetables with the prepared hot solution.
5. Carefully close the jars with plastic lids, and after the final cooling, send them to any cool place (for example, a cellar).

You won't have to wait long. Literally the next day it will be possible to safely take a sample. As a result, cabbage is crispy and unusually fragrant.

Delicious salad with onions

Using the original express method, you can easily prepare an amazing salad. And a small amount of onion will give it a special zest. Cabbage, pickled with bell pepper, is made by the dry method.

To cook it, in addition to medium-sized, up to a kilogram, a fork of cabbage, you should take:

• 200 grams of fresh carrots;
• the same amount of pepper (not hot);
• the same amount of onions;
• half a glass of olive oil;
• two st. l. table salt;
• half a glass of granulated sugar;
• the same amount of ordinary vinegar 9%.

How to cook delicious pickled cabbage:

1. First you need to chop the cabbage forks as thinly as possible. For this, it is better to take young heads of cabbage, in which there are no coarse veins.
2. Chop the remaining vegetables as finely as possible into strips. Here you will need a sharp knife or grater.
3. First, transfer the cabbage to a spacious bowl, sprinkle it with sugar and salt, mash it a little and leave it in this state for 8-10 minutes.
4. Add the rest of the chopped vegetables.
5. Drizzle everything with vinegar and oil at the same time.
6. Mix carefully.
7. Cover the vegetable mass with a plate. Put oppression on her.

Literally in 2 hours, the original salad can be tasted. And the most impatient and hungry can start tasting immediately, without wasting time waiting.

Pickled cabbage with bell peppers for the winter

Some housewives mistakenly believe that cabbage should be harvested exclusively in sauerkraut for a long time. To refute such a statement, it is worth considering a salad recipe that can easily be stored until spring.

To do this, be sure to take:

• 2 kilograms of sweet pepper;
• 2 kilograms of fresh cabbage;
• 3 cloves of garlic.

For filling:

• a liter of plain water;
• 60 grams of ordinary fine salt;
• 150 milliliters of 9% vinegar and any sunflower oil;
• 25 grams of sugar.

This salad is prepared very simply:

1. Cabbage needs to be shredded. Crumble peeled peppers. Gently cut the garlic into slices.
2. Mix the products, and then put them in clean, pre-sterilized jars.
3. To cook a marinade for cabbage, you must first dilute salt and sugar in water. After that, boil the resulting solution. Then add all the oil to it and hold the mixture on fire for 5 minutes. At the final stage, add vinegar and quickly remove the container from the stove.
4. Pour fresh hot marinade over vegetables. This must be done very carefully.
5. Sterilize jars of lettuce. For liter it will take 25 minutes.
6. Roll up prepared containers and wrap tightly. After cooling, they can be removed to the cellar.

In winter, such a salad will be a real find. Due to the sweet pepper, it will have a rather pleasant and original taste.

Spicy ginger dish

Proponents of proper nutrition will like instant pickled cabbage with bell pepper and ginger.

For such an amazing recipe, you will need the following mandatory products:

• 1 large head (about a couple of kilograms) of cabbage;
• 70 grams of ginger;
• 5 cloves of garlic;
• 1 carrot;
• 1 sweet pepper.

For filling:

• 1.5 liters of drinking water;
• 3 bay leaves;
• 125 grams of sugar;
• 140 milliliters of vinegar (namely apple);
• 85 grams of olive oil;
• 90 grams of ordinary table salt;
• 2 grams of ground pepper.

How to prepare this savory salad:

1. Gently chop the vegetables into strips.
2. Cut the peeled ginger root into thin slices.
3. Collect all these crushed products in one container and mix.
4. For filling (marinade), boil water. Then add the listed ingredients there and cook for 6-7 minutes. Then extinguish the flame of the burner and only after that pour in the vinegar.
5. Pour the prepared marinade into a container with a vegetable mixture. The liquid should completely cover the food.
6. Put an arbitrary oppression on top. After the final cooling, the container must be rearranged in the refrigerator.

Almost the next day, amazing crispy cabbage can be tasted. Due to ginger, it will be not just a salad, but a spicy vitamin snack.

For such an unusual option, you need:

• 1 kilogram of cabbage;
• 2 large carrots;
• 1 piece of bell pepper;
• 4 cloves of garlic;
• cumin seeds (0.5 teaspoon).

For filling:

• sunflower oil (0.5 cups);
• 100 milliliters of vinegar 9%;
• liter of water;
• 75 grams of sugar;
• 60 grams of salt;
• 5 black peas and 4 allspice.

To cook quick pickled cabbage according to this original Ukrainian recipe, you need:

1. Head of cabbage, without removing the stalk, cut neatly into 4 equal parts.
2. Place the pieces in a pot of already boiling water. Cook over low heat for about 10 minutes.
3. Remove the cabbage with a slotted spoon. Transfer it to a clean container and fill with cold water. As the water heats up, you need to change it periodically.
4. Chop the carrots and peppers into strips, and it is better to pass the peeled garlic through a special press.
5. To pour into boiling water, enter all the components indicated in the recipe. Boil them together for 6 minutes and turn off the heat. After that, add vinegar and chopped carrots with pepper.
6. Sprinkle cooled cabbage with garlic and cumin seeds.
7. Pour marinade over it, and place a plate with any load on top.
8. After cooling, put the container together with oppression in the refrigerator.

In a day, the Ukrainian “kryzhavka” will be ready. Before serving, it must be poured with pepper-carrot marinade. If desired, the cabbage already in the plate can be cut into smaller pieces.