Pickled cabbage fast food. Quick hot pickling of cabbage: cooking recipes

White cabbage has a wide pharmacological action. It stimulates metabolic processes, has analgesic and anti-inflammatory effects. Cabbage contains dietary fiber, which promotes the release of cholesterol, so it is often included in the diet. Cabbage is useful for coronary heart disease, cholelithiasis, gout, heart and kidney diseases, gastritis and constipation.

Cabbage stimulates the secretion of the gastric glands, so it is not recommended for high acidity of gastric juice. Nutritionists do not advise using it for enteritis, diarrhea, colitis, myocardial infections, as it has coarse fiber, which contributes to bloating.

As a result, we can say that cabbage is very useful for many. It can be prepared in different ways: stew, boil, ferment, etc. In addition, it is not difficult to cook it; you can find a huge number of simple and tasty recipes from this vegetable.

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I want to offer an excellent recipe for pickled cabbage. Such cabbage can be an excellent appetizer for any table.

Cabbage marinated with garlic

Would need:
- cabbage - 2.5 kg;
- carrots - 2-3 pcs.;
- garlic - 3-4 cloves;
- vinegar 9% - 1/2 cup;
- vegetable oil - 1/3 cup.

We take 2.5 kilograms of white cabbage and chop. Then we take 2-3 medium-sized carrots, grate and add to the chopped cabbage. We mix all this.

Then squeeze 3-4 cloves of garlic and mix well. Having prepared the cabbage, proceed to the marinade.

Take 1 liter of water and put on fire. Add half a glass of sugar, 3-4 tablespoons of salt, half a glass of vinegar 9% and a third of a glass of vegetable oil. Bring this marinade to a boil, then let the emu cool for 10-15 minutes. It remains only to pour the marinade over the cabbage and cover with a lid or plate, putting some weight on the lid. Cabbage should stand indoors for about a day, and only after that it can be transferred to the refrigerator.

Among the many options for pickling cabbage, the fastest and easiest, of course, is cabbage in hot brine. The recipe requires a minimum of time and effort to prepare. All you have to do is cut the cabbage into slices, add carrots and garlic to it, and pour hot brine over it. In a similar way, cabbage is pickled in brine in a jar. But a significant disadvantage of this option can be called a rather long wait for readiness - it could only be eaten in 3-4 days. Cabbage, pickled in a hot way, can be tasted in a day. The cabbage is delicious! Sweet and spicy, crispy and fragrant - it is impossible to break away!

Ingredients:

fresh cabbage (white, better not late varieties) - 1 head per 1.7-2 kg,
carrots - 250-300 g,
garlic - 6 large cloves,
hot pepper - a small piece (optional).

For brine:

water - 1.5 l,
sugar - 7 tbsp. l.,
salt - 2.5-3 tbsp. l.,
peppercorns (can be ground) - 1 tsp,
vinegar (70%) - 1.5 tbsp. l.

How to cook cabbage in hot brine

Let's start with cabbage. We pick the head of cabbage from the top leaves, cut it in half and thoroughly wash each half under running water.

Then we let the water drain completely, dry the cabbage and cut each half first in half lengthwise, then into 3-4 parts each quarter. The dimensions of the parts will be correctly adjusted directly when cutting. From a head of cabbage weighing 1.9 kg, 6 parts came out from one half and 8 from the other.

Carrot. Its amount can also be adjusted to your taste, I get about 150 g of carrots per 1 kg of cabbage. We clean the carrots, wash and dry. We clean the garlic, hot pepper (if you want to add a little spice to your cabbage) also rinse and dry.

Next, place the cabbage slices in a large saucepan. You can leave them whole cabbage “piles” or disassemble them into separate leaves in whole or in part - your choice. Then we report shredded carrots to the cabbage. You can chop with a grater with large teeth or cut it into thin long strips using a double-sided vegetable cutter or a grater for Korean carrots. I have a thin long straw obtained by a vegetable cutter.

Now we throw garlic, cut into thin slices, and a finely chopped piece of hot pepper into a saucepan with cabbage and carrots. Mix the vegetables so that the carrot strips and garlic are distributed between the cabbage slices.

The only thing left to do is to prepare the marinade brine. To do this, pour sugar and salt into the pan, add peppercorns (or ground).

Pour boiling water over it all, put the saucepan with the marinade on the stove and let it boil.

As it gurgles, add vinegar to the marinade, keep it on the stove for 15 seconds and immediately pour the cabbage with this boiling marinade.

Carefully, so as not to burn yourself, cover the cabbage with a plate and put oppression on it. After 3-4 hours, when the marinade is infused, you can taste it and adjust the amount of one or another component according to your preferences.

Everything. In a day, the cabbage will be ready! For late varieties of cabbage (with dense heads and hard leaves), I advise you to increase the pickling time by 8-10 hours.

Tell me please, well, who doesn’t love sauerkraut or pickled cabbage? It must be hard to find such a person! Perhaps, of all the blanks that we try to cook, this is one of the most beloved and popular!

It's too early to pickle cabbage. The cold has not come yet to keep it. Is it possible to ferment and store in the refrigerator ... But it's time to cook pickled cabbage. Cabbage has already gained strength and all the prescribed vitamins, and therefore it will turn out delicious, crispy and healthy.

You can pickle cabbage and harvest it for the winter by twisting the lids. But today we will cook instant pickled white cabbage, which is not necessary to roll into jars. As a rule, a cooked snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its taste at all.

It is very convenient to prepare such an appetizer ahead of time, before any holiday. She is always welcome on the festive table for any occasion. Whether it's a birthday or New Year's Eve!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is very tasty, which is cooked with beets and carrots. And today I will share a few more delicious recipes that I think you will like. These will be very simple recipes, and recipes a little more complicated. And everyone will be able to choose a recipe to their liking.

Delicious pickled cabbage

A very simple cooking recipe captivates to cook such cabbage quite often. Quickly prepared, quickly and deliciously eaten.

We will need:

cabbage - 1 fork per 2 kg
carrots - 1 pc.
garlic - 4 cloves

For marinade:

water - 1 liter
salt - 2 tbsp. spoons
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
peppercorns - 10 pcs
cloves - 5 pcs
bay leaf - 3 pcs
vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 incomplete teaspoon)

Cooking:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, choose tight, strong forks for cooking it.

2. Peel and grate carrots for Korean carrots.

3. Mix cabbage with carrots in a large container, it is good to use a basin for these purposes. Mint is not necessary.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let it simmer on low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Get a bay leaf. And then, hot, pour into cabbage with carrots. Mix gently. Let stand to cool completely. Stir contents periodically.

8. Transfer to a three-liter jar along with the marinade. You don't have to report to the top. Put in the refrigerator overnight. The next day you can already eat cabbage.

9. But it will be the most delicious for 2-3 days.

When serving, ready-made cabbage can be poured with olive or other. You can serve it as an appetizer or salad, adding chopped onions or fresh herbs to it. You can make vinaigrette from it, it turns out very tasty and fragrant.

The cabbage itself has a sour-sweet-salty taste, it crunches pleasantly, and it turns out very tasty! And although now you can buy pickled cabbage all year round in the store, but it will not be as tasty as your own, homemade, anyway.

And as you can see, it is absolutely not difficult to cook it, and it will take half an hour on the strength.

Pickled Instant Cabbage with Bell Peppers

Cabbage cooked according to this recipe can be considered precocious. It picks up flavor very quickly and can be eaten the very next day.

We will need:

cabbage - 1 fork (2 kg)
carrots - 2 pieces (medium)
bell pepper - 1 pc (medium)
cucumber - 1 pc (medium)

water - 1 liter
salt - 1 tbsp. spoon with slide
sugar - 3 tbsp. spoons
vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking:

1. Chop the cabbage with a combine, grater or knife.

2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. So the salad will look very beautiful.

3. Peel and cut the bell pepper into long thin strips.

4. Mix all the ingredients in a large container, it is good to use a basin or a large saucepan for this purpose.

It is better to mix with your hands so that the vegetables do not wrinkle and the juice does not let out. You don't need to wash them!

5. Put the vegetables in a clean three-liter jar scalded with boiling water in a fairly dense layer. Lightly tamp them down with your hand or a spoon. It is not necessary to lay the banks to the very edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over vegetables. Let cool.

8. Put in the refrigerator. Keep it right there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and drizzled with oil.

Pickled Cabbage with Beets - Gurian Cabbage

Cabbage according to this recipe turns out to be tasty, crispy, moderately spicy and very beautiful. Good for any festive table and for a regular dinner with boiled potatoes, or for any other dish. Very good and long shelf life in the refrigerator. The only drawback is that it eats up very quickly! But there is one more advantage that I didn’t indicate above - it’s quick and ready!

We will need:

cabbage - 1 fork (2 kg)
carrots - 1 pc (medium)
beets - 1 pc (large)
garlic - 7-8 cloves
red capsicum - 1 pc (or 1 tbsp. red ground)

water - 1 liter
salt - 2 tbsp. spoons
sugar - 1 cup
apple cider vinegar - 1 cup
peppercorns - 6-8 pieces
bay leaf - 3-4 pieces
vegetable oil -0.5 cup

Cooking:

1. Cabbage cut into fairly large pieces. You can cut the forks first into 4 parts right along with the stalk. Then cut each piece into 4 pieces.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “leak” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel and cut the garlic into long thin slices.

4. Peel the seeds from hot peppers and cut into long strips. When working with pepper, it is better to use gloves.

5. We prepare a pan of a suitable size. We lay out all the prepared ingredients in layers in turn, repeat the layers several times.

6. Cooking the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5-7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. We cover with a flat plate, which we lightly press down, so that the brine is on top, and all the contents of the pan are hidden under it.

10. Let cool and put in the refrigerator for 4-5 days.

11. Serve as a snack.

This appetizer is very colorful and bright, can decorate any holiday table. You can prepare it ahead of time, as it keeps well. We often prepare such an appetizer for the New Year! And she always falls in this day to the place!

Since the appetizer is spicy, men love it very much. You can make it even spicier by adding an extra pod of red pepper, or ground red.

Pickled spicy cabbage with ginger

Useful properties in combination with its unique qualities are known to everyone. Have you tried pickled cabbage with ginger? Not? You have lost a lot! Cook once, and then everyone will give the recipe!

We will need:

cabbage - 1 fork (2 kg)
carrots - 1 pc.
Bulgarian pepper - 1 pc.
ginger - 70 gr
garlic - 4-5 cloves

For marinade:

water - 1.5 liters
salt -3 tbsp. spoons
sugar - 5 tbsp. spoons
vegetable oil - 5 tbsp. spoons
ground black pepper - 0.5 tsp
bay leaf - 3 pcs
apple cider vinegar - 150 ml

Cooking:

1. Chop the cabbage into thin strips. Grate carrots for Korean carrots. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel and cut the ginger into very thin, translucent circles.

4. Put everything in a saucepan of the appropriate size and mix gently. Mint is not necessary.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove bay leaf and add vinegar.

6. Pour the contents of the pan with boiling marinade. Press down firmly with a flat plate, which we use as oppression. The brine should completely cover all the vegetables.

7. Cover and leave to cool completely. Then put in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!

8. You can store such cabbage for a month in the refrigerator. Well, if it fits, of course!

Such an appetizer, like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unlike anything spicy taste. You know how delicious pickled ginger is. And here also in combination with cabbage. The recipe is just “you will lick your fingers”!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago this recipe was shared with me by our neighbor. I liked it both in taste and original name. Some time later, with the advent of the Internet in my life, I learned that such an interesting name - "kryzhavka" came from the word "kryzh", that is, a cross. And everything turned out to be very simple, because it is into 4 parts that we cut the cabbage when we want to pickle it according to this recipe.

We will need:

cabbage - (a small fork, a kilogram with a little)
carrots - 2 pieces (medium)
bell pepper - 1 pc (optional)
garlic - 4-5 pcs
cumin - 0.5 tsp

For marinade:

water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Cooking:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Put chopped cabbage there and cook over medium heat for 10 minutes.

3. Remove the cabbage pieces with a slotted spoon and place in cold water to cool as quickly as possible. As soon as the water becomes warm, it will again need to be changed to cold. And so on until the cabbage is completely cool.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate carrots for Korean carrots. If you add bell pepper, then cut it into thin strips.

6. Cooking the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Here we turn off the fire.

7. Put the cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave to cool completely. Then put in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onions.

Pickled cabbage with vegetables and apples - a delicious recipe

We will need:

cabbage - 1 fork (2 kg)
carrots -3-4 pieces (medium)
bell pepper - 3-4 pieces
sweet and sour apples - 3-4 pcs
garlic - 1 head
hot pepper - 1 pod

For marinade:

water -2 liters
salt -4 tbsp. spoons
sugar - 1 cup
apple cider vinegar 6% - 3/4 cup
peppercorns - 15 pieces
allspice -5-6 pieces
carnation -5-6 pieces
bay leaf - 3-4 pieces

Cooking:

1. Cut the cabbage first into 4 parts, and then each of the parts again in half, at least along, at least across, as you like. You can not remove the stalk, so the leaves will hold on better.

2. Peel the bell pepper and also cut into 8 pieces with long feathers. Hot pepper - in two halves. Seeds are best removed (use gloves).

3. Cut carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts, depending on the size, but immediately before putting them into the container so that they do not darken.

6. You can pickle cabbage with vegetables and apples both in a large saucepan and in jars. I marinate in a saucepan. Therefore, I put cabbage in it first, sprinkle with a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.

6. Cooking the marinade. To boil water. In hot water, put all the ingredients for the marinade, except for the vinegar.

7. Boil the marinade for 5-7 minutes, then add the vinegar. Wait until it boils again and turn off the gas.

8. Cut apples, you can directly with seeds. And immediately pour boiling marinade. Remove bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave to cool completely.

10. Then put in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage is tasty and crispy. All vegetables and, of course, apples are also very tasty.

Georgian pickled cabbage

I also suggest watching the video - the recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, and everything is prepared almost the same way.

Here, admire how beautiful it turns out!

Features of cooking delicious pickled cabbage

You can pickle not only white cabbage. Almost all varieties are suitable for this. Pickled and red-headed, and Beijing (Korean chim-chim, or chamcha), and color.
for marinating, you should choose tight, tight forks. From such heads of cabbage, the appetizer always turns out to be crispy and tasty.
you can cut the forks into strips, large or small pieces, or even quarters
you can only pickle cabbage, or you can pickle it with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

garlic is almost always added, less often onions are added. If you add onions, then the cabbage will have an "onion" taste.
various peppers, coriander, cumin, rosemary, bay leaf, cloves are used as spices
sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
it is advisable to remove the bay leaf after boiling the marinade so that it does not give bitterness. Although someone does not clean. But when I was studying, they taught me how to clean.
vinegar can be used apple, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you cook completely different varieties of pickled cabbage. Change the spices a little - and the taste will already be completely new. Add certain vegetables, and the appetizer will acquire a new color and new notes of taste. And by manipulating peppers, we get a spicy snack, not too spicy and not spicy at all.

I really like to "play" with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can draw absolutely any “delicious” picture called “Pickled Cabbage”. And let the name is not quite poetic, but it is very culinary!

Bon Appetit!

Cabbage is a very popular, healthy vegetable from which a variety of dishes are prepared. They especially love to use it in salted and pickled form. It contains few calories, but many vitamins and minerals, so it often becomes part of the weight loss menu. There are many options for salting white, red, cauliflower.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between fermentation and salting. Yes, these cooking methods are similar, but there is a slight difference. The salting process involves the use of more salt than fermentation. In addition to this, brine for cabbage allows you to get a delicious lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large amount of salt inhibits fermentation, so this method produces less lactic acid than sourdough.

A few rules for salting cabbage:

During fermentation, the brine for white cabbage or other varieties should completely cover the vegetable. If this does not happen, then it is necessary to increase the mass of the press.
Salting cabbage in jars in brine is carried out exclusively with coarse rock salt.

How to pickle cabbage so that it is crispy

There are many options for salting. Fans of dishes from this healthy vegetable are often interested in how to salt it properly to make a crispy salad. The recipe for salting cabbage is very simple, but the result will exceed all expectations. Products for a 3 liter jar:

cabbage - 2 kilograms;
carrots - 2 pieces;
lavrushka - 4 pcs.;
black peppercorns to taste.

Brine Ingredients:

coarse salt - 2 tablespoons;
water - one and a half liters;
sugar - 2 tablespoons.

How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:

Cut the white-headed vegetable into pieces, and then into strips. Grate carrots on a coarse grater. Mix all.
We take a jar of 3 liters, lay the vegetable salad inside, slightly pressing down. Between the layers you need to put bay leaves and pepper.
We are preparing the marinade. Salt and sugar are diluted in boiled warm water. Salad is poured to the top with this liquid.
Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
We leave the salting for 3 days. It is worth observing that the upper cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.

How to quickly pickle

Quick salting of cabbage will come in handy for many housewives. This type of pickle is perfect for a family dinner or an unscheduled guest visit, because a delicious vegetable salad will be ready in just 60 minutes. Salting ingredients:

cabbage - 2-2.5 kg;
carrots - 3 pieces;
garlic - 6 cloves.

For a "quick" brine, you need to prepare:

water - 1 liter;
salt (coarse, stone grade, non-iodized) - 2 tbsp. l.;
sugar - 100 grams;
vinegar - 100 g;
vegetable oil - 200 grams.

Salted instant cabbage is made according to this recipe:

The main ingredient must be finely chopped, grated carrots, cut garlic into slices.
Boil water, add salt and sugar to it.
After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
Vegetable salad, which is pre-packed in a jar, is poured with hot marinade.
We leave the future pickle to cool completely, and then place it in the refrigerator.

Salting cabbage for the winter

Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many lovers of pickles continue to prefer the method proven over the years. The classic recipe for pickled white vegetables has been popular for a very long time and has been passed down from generation to generation. So, to prepare a delicious, beautiful cabbage, as in the photo, you need:

carrots - 5 pieces;
cabbage - 4-5 kilograms (several large heads of cabbage);
rock salt - 3 tbsp. l.;
bay leaf - 3 pieces;
spices, spices.

Cooking process:

Cut vegetables: chop cabbage into thin strips, grate carrots with a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they start up the juice.
Put the future pickle in a large deep container (bucket, bowl). Add lavrushka, spices.
We put a wide plate or a wooden board on top, press it with oppression (for example, a jar of water).
Let the lettuce ferment at room temperature.
After a daily period of time, we remove the oppression, put half of the contents into another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return to their original place under the load. We do this procedure every day until the ingredients are completely salted.
After three or four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of pickles, which is determined by taste.
It remains to shift the finished dish into jars and put it in a cold place.

Features of the preparation of cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which spices and spices are sometimes added. Another marinade is obtained in the process of pickling vegetables. The basis of the liquid for salting is a solution of different concentrations (depending on the amount of salt). Here are some tips on how to make a pickle brine for pickling and sourdough vegetable salad.

For sauerkraut

The classic, "grandmother's" method of cooking cabbage is sourdough with brine. First you need to prepare the vegetables, clean from dirt, chop. How is sauerkraut cooked in brine? The marinade is very quick and easy to make. It is necessary to dilute in water (1.5 liters) one tablespoon of rock salt and two tablespoons of sugar. Then you need to put the liquid on the fire and boil for several minutes. Pour cabbage with carrots with cold brine. We stand until ready.

For pickled cabbage

Pickled cabbage is no less tasty and healthy than sauerkraut or salted cabbage. The brine in this matter plays an important role, rather the opposite. Its preparation is different from the creation of a marinade for sourdough vegetables. You will need the following ingredients:

sunflower oil - half a glass;
salt - 2 tbsp. spoons;
sugar - one glass;
vinegar - 1 cup;
water - 1 liter.

You need to put the vegetables in a jar in layers and add a couple of cloves of garlic to them. Fans of spicy "hot" dishes can put a little red hot pepper in the salad. Mix the ingredients for the marinade by dissolving the oil, salt, sugar and vinegar in the water. Boil the liquid, pour the vegetables with hot brine. After 24 hours, the appetizer dish will be ready to eat.

salted cabbage video recipes

To make the salad crispy and tasty, you need to properly prepare the ingredients and brine. Using the videos below, you can learn the technology of salting and pickling cabbage according to interesting recipes. With the help of the video, you will understand in detail all the nuances of the process and learn how to prepare juicy, fragrant pickles.

Pickled cabbage fast food. Quick hot pickling of cabbage: cooking recipes

How to cook cabbage in hot brine

Delicious pickled cabbage

Pickled Instant Cabbage with Bell Peppers