Of course, the number of Vitamin C with pickled cabbage sauerkraut not compete. But the taste ... Let the tastes and do not argue, but the pickled cabbage in this dispute will be the winner. Vigorous, juicy, crisp! Yes, besides the process is fast, and the result soon. And pickling cabbage recipes - apparently invisible! Here are some recipes from their countless.
Pickled Cabbage
Perhaps this way of cooking was invented especially impatient fans pickled cabbage. It is in fact very quickly: one, two - and voila!
Ingredients:
Forks cabbage
Vinegar (1 tablespoon)
Liter of water
Salt (2 tablespoons)
Sugar (4 tablespoons)
Black pepper
Bay leaf
Preparation:
Cabbage shinkuem or chop large pieces (as you like) and put into clean jars, put on top of a leaf lavrushki and 4-5 peppercorns. Prepare the marinade out of the cold water dissolved in it salt and sugar and add the vinegar essence. Fill cabbage marinade and close the banks kapron lids. Already the next day sprouts ready - you can shoot test.
Olive pickled cabbage
French, oddly enough, they consider themselves not only gourmets and lovers of fine cuisine, but also admirers of simple (but delicious) food. That cabbage pickled they like, however, it is marinated in a special way: with French chic.
Ingredients:
Forks cabbage
Carrot (half a kilogram)
Sugar (tablespoon)
Salt (half a cup)
Vegetable oil (half a cup)
Vinegar (half cup)
Red pepper (half tablespoon)
Garlic (3 cloves)
Lavrushka (2 leaf)
Water (half a liter)
Preparation:
Shinkuem cabbage (the thinner the better) and mix with grated carrots and chopped garlic. Add the red pepper and Lavrushka. Prepare a marinade of vinegar, water, salt, sugar and butter. Brine do the following calculation: a liter of water, two tablespoons of sugar and a teaspoon of salt and boil. Fill the cabbage is still hot marinade. We leave at night. A day later, Provencal cabbage you can eat.
Color pickled cabbage
This dish, unfortunately, we are not very common. By marinating cauliflower many are wary, and recipes for its preparation is not particularly well known. But it turns out it is no less delicious. We offer you the option of pickling cabbage, when it turns out crisp, moderately sharp little, but still incredibly beautiful.
Ingredients:
Head cauliflower (about half a kilogram)
Large carrot
Average beets
Head of garlic
Vegetable oil (half a cup)
Sugar (half cup)
Salt (2 tablespoons)
Vinegar (half cup)
Water (liter)
Hot red pepper
Paprika
Preparation:
For marinating cauliflower, choose fresh kochanchiki tight white. Parses it into florets and omit them for ten minutes in salted water, to wash and to expel any insects (like ants). Then washed with pure water. Washed and peeled carrots and beets three on a coarse grater. Clove of garlic finely chop. Mix the carrots and beets with garlic. For the marinade dissolved in boiled water sugar and salt, add oil and vinegar. Marinade not boil. Cabbage dishes stacked in layers, shifting mixture of carrot, beet and garlic and sprinkled with a mixture of peppers. Fill the marinade and put them in the refrigerator for five days. During this time the cabbage will have time to properly marinated and gain rich pink color and nice sharp taste.
Of red pickled cabbage
This cabbage is not worse than cabbage. But experts say that in pickled form, it is even better. Try to cook and see for yourself.
Ingredients:
Head of cabbage
Black pepper (15-20 pcs.)
Sweet pepper (7-10 pcs.)
Lavrushka (3 leaves)
Stud (3 pcs.)
Cinnamon stick
Salt (one and a half tablespoons)
Sugar (3 tbsp. L.)
Vinegar (half a liter)
Water (3 cups)
Preparation:
Cabbage finely and put shinkuem (tight!) In three-liter jar. Boil the water, vinegar, sugar and spices for the marinade. Fill the hot marinade cabbage. That's all. Cabbage is ready in a couple of days.
Cabbage, pickled onions
Almost all of the recipes for pickling cabbage include carrots, onions but pickled cabbage to add a few. However, there are such recipes.
Ingredients:
White cabbage
Onion
Water
Salt
Sugar
Vinegar
Black pepper
Bay leaf
Preparation:
For pickling cabbage and onions take a tight head kilograms two and three onions. Cabbage finely shinkuem, onions cut into thin (almost transparent) semicircles. We put vegetables in a jar or pot (the bottom - pepper and bay leaf) and pour the marinade. To prepare the marinade boil a liter of water with a tablespoon of salt and two tablespoons of sugar, add half a glass table (6%) vinegar. The next day you can eat cabbage.
Cabbage, marinated with beetroot
Rate recipe for pickling cabbage with beets. Cabbage cooked in this recipe, you get vigorous and beautiful - just for the festive table.
Ingredients:
White cabbage
Carrot
Beetroot
Grapes
Vegetable oil
Water
Vinegar
Garlic
Salt
Sugar
Preparation:
Shinkuem head of cabbage. On a grater rub beets and two carrots (washed and shelled). A bunch of grapes (preferably seedless) remove the berries. Garlic (eight to ten cloves) grind. All of this mix, and we put in a large saucepan. Prepare the marinade: three cups of water, a glass of crude oil, a cup of sugar, two tablespoons of salt, a cup of vinegar (9%). All of this mix and boil. Fill the marinade cabbage, cool in the refrigerator and remove. To remove a sample can be in three days, but the longer is the cabbage, the tastier it becomes.
Cabbage, marinated with turmeric
Do you know of oriental spices such as turmeric? It gives dishes not only specific taste, but also a golden yellow color. Recipes with this seasoning relate primarily to the eastern cuisine. But the pickled cabbage with turmeric - is something new. Or the well-forgotten old?
Ingredients:
Forks cabbage
1 carrot
1 teaspoon turmeric
3 cloves garlic
1 tablespoon salt
Half cup sugar
Half a glass of water
Half a cup vegetable oil
Half a cup of vinegar
Preparation:
Shinkuem head of cabbage. We grind the garlic and carrot Grate. All this is poured into the pan, sprinkle with turmeric and stir. For the marinade boil water with vinegar, oil, sugar and salt. Cole still hot pour the marinade and put under the yoke. After a beautiful day "sunny" cabbage is ready.
These are interesting and different recipes for pickling cabbage. And white, and red, and color. And with the cold and the hot marinade. And with beetroot and onions and even grapes and turmeric. Choose and cook with pleasure!
We recommend to check out: The recipe for herring in mustard sauce
Harvesting of the winter berries, vegetables, mushrooms and herbs became very popular. But that was a long time a product of good quality, did not lose its original taste, strict adherence to the recipe preparation and withstand all the necessary conditions. Therefore, the topic of conversation is now correctly and at the same time, rapid and simple pickling fungi, i.e. - Treatment boiled fungi acetic acid with the addition of spices.
Each woman should know that improperly prepared home-canned pathogens can multiply very dangerous illness - botulism. This will help avoid the creation of mushroom acidic - the marinade in which all the germs are killed. Marinating mushrooms should be in the placement device, because when these works are essential purity and sterilization containers.
Marinate can boletus, porcini mushrooms, birch, aspen, chanterelles. Very tasty marinated Mokhovikov, mushrooms, Greenfinches, blewits, mushrooms, etc. Before marinating mushrooms need to dismantle them by type. It is not recommended, for example, boil aspen with yellow boletus, as the latter will acquire an unpleasant dark color. Such dense mushrooms as white, aspen and birch, do not cook with mushrooms, which have a soft texture, because they require different cooking times. In addition, it should be noted that large caps are boiled longer small, so do not lay them in a bowl at the same time.
Before you start marinating mushrooms should be remembered that the white aspen mushrooms and brown cap boletus feet is desirable to preserve apart from hats, while the oil to remove sticky film. Mokhovikov scalded with boiling water before cooking, which is then discarded. This is done in order to further the marinade not darkened. Svinushki shaft and require an initial soaking in cold water for several hours. Then boiled and washed in cold water. Only after that they are ready for marinating.
The taste of mushrooms depends on properly prepared marinade, to which you add strictly on prescription vinegar, herbs and spices. Here are some recipes for marinating mushrooms:
The general recipe to marinate any fungi
Ingredients:
1 kg of mushroom,
two glasses of water,
3 tablespoons of 30% acetic acid,
3 teaspoons of salt,
15 peppercorns,
two bay leaves,
1 onion,
1 carrot.
Preparation:
Mushrooms clean, wash, drain off the water. Large specimens cut into pieces. Then, for 30 minutes to boil them in a small amount of water. Mushrooms desirable to boil by type, particularly bitter. Take another bowl, which pour the recommended amount of water, boil it for 10 minutes, along with spices, carrots and onions, cut into slices. Before the end of cooking, add the acetic acid.
Mushrooms drop into the prepared marinade and boil it for 15 minutes. Then shift them in sterilized jars, pour the marinade so that they are completely covered with them. Very tightly stacked mushrooms is not recommended. Banks immediately shut down and bring in a cool place.
Marinating ceps
Ingredients:
1 kg white mushrooms,
3 teaspoons of salt,
11 peas black pepper,
5 peas allspice,
two bay leaves,
4 tablespoons of 30% acetic acid,
half a teaspoon of sugar,
two glasses of water,
1 onion.
Preparation:
Mushrooms are well washed, cleaned, dry, cut into pieces. Wet the bottom of the pot with water, put it in the mushrooms, sprinkle with salt and put on the fire to warm. When stand out juice, cook for 5 minutes. Add sweet peppers and onions. Cook for another twenty-five minutes.
Prepare the marinade: in the recommended amount of water to put sugar, boil and add the acetic acid. Marinated mushrooms shift, removing varivshiysya with them onions, add the remaining seasoning. After boiling, cook for another 15 minutes, decomposed into prepared jars, close the lid immediately. If you got a little of the marinade, add the mushroom broth can be.
Marinating oyster
Considering recipes marinating mushrooms, oyster mushrooms should not be left unattended. Their marinating - quick and trouble-free process completely. Marinated oyster mushrooms, in two days they could have eaten. Just keep in mind that you must strictly comply with the proposed formulation and technology.
Ingredients:
two kilograms of fresh and not very big oyster,
Dried dill (fresh is not good, that there was mold on the marinade)
two dozen peas black pepper,
half a dozen grains of cloves,
4 tablespoons salt
two tablespoons of sugar,
4 tablespoons light vinegar.
Preparation:
Oyster mushrooms washed, freed from the main stem, taking care not to leave a very long legs. Large cap cut in half lengthwise. Mushrooms put in six-liter pot, add chopped coarsely dill, peppercorns and cloves. Pour water up to the top of the pan and put it on the fire to cook. When the water boils, add salt and sugar. Stir. When the brine to boil again, add the vinegar.
So leave to cook on low heat for 30 minutes. Cherry does not need a prolonged heat treatment, which is required of forest mushrooms. During cooking, it is recommended to try a marinade, and if necessary, adding salt. As a result, the marinade is to be a little too salty.
When the mushrooms are ready, remove the pan from the heat and leave to cool. When the mushrooms have cooled, to shift them in glass jars with dill and spices, a little kneading spoon. Add the marinade so that it is slightly covered mushrooms. Cover and put into the refrigerator or other cool place. Two days later the mushrooms are ready for use. Marinated oyster mushrooms are stored for about a month.
Marinating honey agaric
Marinating fungi such as mushrooms, it is not a difficult job, but they get a very tasty and appetizing.
Mushrooms cleaned of contamination and wash, put them into a saucepan, cover with water and boil for twenty minutes. The broth is drained. In the same bowl with mushrooms pour 1 liter of boiling water, add sugar, salt, chopped garlic and all the spices and vinegar essence. Be careful not to make too acidic marinade. He must be a bit salty and slightly acidic than requires that your taste.
Cooking mushrooms should further 15 minutes. Then hot mushrooms are put in jars, pour the marinade so that it covered them. Cover with lid. After cooling removed in a cool place. Marinated mushrooms are ready for use the next day.
Pickling boletus
We have already said that they need to marinate mushrooms clean and rinse thoroughly. Luteus freed from top hats to oily skin, rinsed in cold water, sorted by size and start marinating.
Ingredients:
5 kg of clarified butter,
1 liter of water,
two tablespoons of salt,
3 tablespoons sugar
9 peas black pepper,
3 pea allspice,
two bay leaves,
1 clove inflorescence,
1 clove garlic,
a pinch of dried dill seeds,
9% vinegar.
Preparation:
If necessary, cut the butter mushrooms and boil in salted water for 10 minutes, and you can add a few drops of vinegar or the tip of a teaspoon of citric acid that mushrooms are not darkened. Then drain the water, pour the other salted and acidulated water, which boil them for 15 minutes. While the mushrooms are cooked, washed cans should be put in the oven for sterilization, or make this procedure over the kettle.
Next, you need to start preparing the marinade. In 1 liter of water to put all the spices, bring to a boil and boil for 5 minutes. The marinade is ready. By this time, you must cook and boletus. Hot mushrooms shift into hot jars and pour the hot marinade. On top in one-liter jars pour 1 tablespoon of vinegar, cover and leave until cool. Then screw the cap, but not very tight, you can use the nylon cover. Store butter mushrooms in the refrigerator.
Bon Appetit!
We recommend to check out: Express pickling cabbage
