Marinating is a method of preserving a product with the help of herbs, spices and acid. Marinating vegetables for our country is a special ritual. Relying only on self-cultivated crops, people could survive the famine years.
But it was not easy to preserve the freshness of the harvest, which is why the hostesses began to pickle vegetables in brine in different ways, which solved the problem of storage. The first marinades were prepared by the ancient Romans, with sea water they gave meat and fish new flavors and prolonged their freshness.
The importance of proper preparation for obtaining delicious pickled vegetables
It should be understood that, thanks to the correctly selected marinade, the product can be softened and a new range of flavors added to it. Taste and quality of the product depend on proper preparation., consistency and shelf life. It is necessary to carefully study the recipe and technology of making marinade, otherwise you can spoil the product.
Strictly follow the recipe, use fresh products and spices.
Cold and hot ways
According to the method of cooking marinade is divided:
- Cold.
- Hot.
The hot method of preparation differs from the cold one in that the product is subjected to heat treatment. This method is used for preparations for the winter, as it allows you to extend the shelf life of the product. On the recipes for cooking cabbage in hot marinade can be found here.
Cold cooking method can be used for quick preparation for each day, if you use a little more vinegar, this product is stored no more than a week.
Step-by-step instruction
What capacity to choose?
It is important to remember that this should not be metal dishes. Aluminum dishes for pickling can not be taken!
Well suited dishes:
- glass;
- clay;
- wooden;
- from food plastic (for long-term storage).
Ingredients
Classic recipe
Ingredients (for containers with a capacity of 3 liters):
- White cabbage 1 pc.
- Carrots (medium size) 1 pc.
- Garlic 3 cloves.
- Pepper black and sweet peas 6-8 pieces (each).
- Bay leaf 3 pcs.
- Salt 2 tbsp.
- Sugar 2 tbsp.
- Water 1 liter.
- Vinegar 2 tsp.
More information about how to cook cabbage, pickled hot pickle with vinegar and garlic, can be found in this material.
Acute
Ingredients (for containers with a capacity of 3 liters):
- White cabbage 1 head of medium size.
- Carrots 1 pc.
- Hot chili pepper 1 pc.
- Garlic 4 cloves.
- Bay leaf 1 pc.
- Vegetable oil 200 ml (1 cup).
- Sugar 100 gr. (1/2 cup).
- Salt 2 tbsp.
- Vinegar 1 tbsp. (70%).
- Water 1 liter.
For a container capacity of 1 l, take 1/3 of the above proportions.
Sweet and sour
Ingredients (for containers with a capacity of 3 liters):
- 2 small heads of cabbage (white cabbage).
- Carrots 2 pieces (medium size).
- Bulgarian sweet pepper 2 pieces (yellow and red).
- Sugar 200 grams (1 cup).
- Salt 2 tbsp.
- Vinegar 1 cup 5%.
- Oil (vegetable or olive) 100 ml (1/2 cup).
- Water 1 liter.
For a container capacity of 1 l, take 1/3 of the above proportions.
More details about the recipes for cooking pickled cabbage with bell pepper can be found here.
Cooking process
Classical
- Cabbage cut on a special grater or with a knife.
- Peeled carrots with straw strips, add to cabbage.
- To jar in advance to sterilize or place in the oven for 5-9 minutes at 180 degrees, or boil.
- Place garlic on top of the jar, put cabbage on top, and press it so that it becomes softer and starts juicing.
- For the marinade, we take the necessary amount of water, fold the pepper, salt, sugar, bay leaf and wait for boiling, then pour in the vinegar and let it boil for a couple more three minutes.
Some housewives pickle cabbage for cutting into large slices. This method is not recommended to use cooking for this recipe.
We offer to cook marinated cabbage according to the video recipe:
Acute
- Jar pre-sterilized with boiling water or in the oven (15 minutes at 180 degrees).
- Cabbage cut into strips or cut into large chunks (as it is more convenient).
- Carrots three as usual. Pepper nakromsat middle strips, chop the garlic coarsely (halved).
- We put the vegetables in layers one after another in a jar (cabbage, carrot, garlic, sprinkle with pepper and so on to the edge of the jar), pressing each layer with the hand so that the cabbage gives juice.
- For the marinade, we take the required amount of water, pour in sugar and salt, bay leaf, wait for boiling and at the end pour in vinegar and oil.
Sweet and sour
- All vegetables chop straws, mix, thoroughly mash, so that the cabbage let the juice.
- For the marinade, we take a liter of cool water, pour in the sugar and salt, boil, stirring, pour vinegar and oil.
- In a sterilized jar (boiling water or in the oven for 15 minutes at 180 gr.) Put the cabbage, crush.
We offer to cook marinated cabbage according to the video recipe:
- with beetroot;
- in Korean;
- in Gurian;
- in Georgian;
- with carrots and other vegetables;
- in chunks.
How to pour a pickle in the jar
If suddenly you do not have time, and your marinade is cold, you need to boil again.
- Fill the banks to the brim, if the level of the brine drops over time, add again. The lids with which you roll the jars are pre-sterilized in boiling water.
- Close the cans with lids.
- We are waiting for the cooling of the cans, wrapping them in something warm (blanket, jacket). After cooling, remove the cellar or on the shelf of the refrigerator.
For complete readiness cabbage, cooked according to the classic recipe, it will take about two or three days, sharp - 15 hours, and sweet and sour - 2-3 hours. After this time, you can serve pickled cabbage on the table.
More details about pickling cabbage in the bank can be found here.
Alternative procurement options
Marinating is not the only way to make cabbage for future use. An alternative to the marinade can be sauerkraut cabbage in wooden barrels and freezing in cold stores.
Cabbage marinade - a rich source of vitamin C. For our long winter, it will perfectly serve as a remedy for the lack of vitamins in the body, and will also cope well with morning sickness after gatherings with friends, and will delight the skin with its antioxidants. If you have problems with the digestion of food, you should stop eating pickled foods. In all other cases, do not put off the recipes on the back burner, stock up on vegetables, spices and go, please your relatives and friends with your culinary art.
