Quick pickled cabbage with bell pepper. Cabbage marinated with bell pepper

Cabbage can be pickled in different ways and in combination with various vegetables. Today I suggest you cook with bell pepper. Thanks to this combination, pickled cabbage with instant bell pepper turns out to be very aromatic and even delicious. I often cook cabbage this way because the cabbage and vegetables marinate very quickly and I don’t even notice it happening. While doing household chores, time flies quickly, and after a few hours the cabbage is ready. This is simply amazing. I advise everyone to pickle cabbage in this quick way and not wait three long days as is usually the case. Our grandmothers and mothers always pickled cabbage for days, but now everything is different. Time flies quickly, progress is moving, and we have already been pickling cabbage for less than one day.




Required Products:

- 1 kg cabbage,
- 100 grams of juicy carrots,
- 100 grams of sweet bell pepper,
- 1-2 cloves of garlic,
- 1-2 bay leaves,
- 4-6 pcs. peppercorns,
- 1 tables. l. salt without a slide,
- 2 tables l. granulated sugar,
- 500 grams of water,
- 50 grams of table vinegar,
- 50 grams of vegetable oil.

How to cook with photos step by step

Grind the carrots: you can grate them on any grater.




Cut white cabbage into thin strips.




Pepper, pre-peeled, cut into elongated strips.






Combine the cabbage in an enamel or glass bowl. Add a little garlic for flavor.




Boil water, add granulated sugar and salt for taste.




Add spices to the boiling marinade: bay leaves, peppercorns. Add oil and boil for another minute. Remove from heat and immediately pour in vinegar. Let the marinade cool a little.






Pour the marinade over the cabbage while it is still warm. Cover the vegetables with a plate, or you can put them under pressure so that the cabbage and vegetables release the maximum amount of juice.




It will be ready in 4 hours. It will marinate well, then put it in the refrigerator to serve chilled. If you don’t eat this cabbage at once. Just put it in jars and store it in the refrigerator as usual. Bon Appetite!

The season of white cabbage has arrived and it’s time to think about preparing this healthy and tasty vegetable for the winter. There are a great many recipes for cabbage dishes; the secrets of their preparation are passed down from generation to generation. We invite you to start preparing without putting it off, because now it’s especially easy to buy a quality product on the market, the abundance of vegetables beckons. When choosing cabbage, do not forget that it must be without damage or signs of rot, otherwise you will ruin the entire salad, the recipe for which is described below. I would like to draw attention to the cooking method - fermentation. It is in this form that the products included in the salad retain all their beneficial substances to the maximum for a long time.
Sweet, crispy cabbage with a slight sour note and the spicy taste of pickled peppers, what could be better for a light salad, aromatic appetizer or a tempting aperitif before the main course? Now the most relevant and seasonal dish, of course, is sauerkraut; in our recipe it will be prepared with bell pepper.

Taste Info Vegetable snacks

Ingredients for 1 liter jar:

• cabbage – 1 head;
• red sweet pepper (type Ratunda variety) – 1 pc.;
• medium carrots – 1 pc.;
• bay leaves – 3-4 pcs.;
• water – 2 glasses;
• vinegar - 2 tbsp. l.;
• sugar – 3 tbsp. l.;
• salt – 3/4 tbsp. l.;
• black peppercorns (allspice is possible) – 5-6 pcs.;
• garlic – 2-3 cloves;
• vegetable oil – 2 tbsp.

How to cook sauerkraut with bell pepper

To make sauerkraut with bell pepper a success, follow the sequence of cooking steps. Then it will not be a shame to put the dish on the festive table as a cold appetizer or an aperitif. Its exquisite spicy taste will surely captivate your guests.
Remove the cabbage from the top leaves, cut into 4 parts and finely chop. Use a cabbage grater for this purpose or a special attachment if you have a food processor.


Peel and wash medium-sized carrots and grate them on a medium grater. Add it to the cabbage.


Wash the bell pepper, cut it in half lengthwise and remove the seed capsule and membranes. Rinse the vegetable under running water and cut into thin strips. We do not recommend using a food processor for slicing, as the pepper will release juice and will not look aesthetically pleasing in the finished dish. Then add the pepper to the vegetables.


Pass the peeled garlic through a press or chop it very finely on a cutting board. Transfer it to a bowl that already has cabbage, carrots and peppers.

Add bay leaves and mix the salad well with your hands.


Tamp the vegetable mixture into a pre-washed jar.
Prepare the brine. To do this, mix water with salt and sugar and put on fire. Add black peppercorns.


After boiling and dissolving the dry ingredients in the water, remove the pan with the liquid from the stove and pour into it the amount of vinegar indicated in the recipe. Vinegar should not be boiled, as it will lose its properties. Then add 2 tablespoons of vegetable oil.
Pour hot brine into a jar.
Wrap the jars and leave them like this for a day. After 24 hours, the salad is ready to eat. Before serving, you can decorate it with viburnum or cranberries, depending on your preference.


Quickly and without much hassle, you have prepared a delicious dish from healthy and affordable ingredients. By consuming sauerkraut in the autumn-winter period, you will replenish the supply of vitamins in your body.

Autumn is the time for preparation and conservation. But there are recipes for vegetable snacks that are perfectly stored for a long time in a cold place without preservation. One of them is pickled cabbage with sweet peppers and onions. It's very easy to prepare. The whole highlight of the recipe is the combination of vegetables and marinade.

Now you can buy sweet peppers in supermarkets all year round (see how to make delicious ones from them), so pickled cabbage according to this recipe can be prepared all autumn, winter and spring - until the stocks of winter cabbage in the cellar or... in the same supermarkets run out.

How to quickly cook pickled cabbage with peppers and onions

You will need:

• 1 kg cabbage;
• 3 pcs. carrots;
• 1 large sweet bell pepper;
• 2 onions;
• 6 cloves garlic

For the marinade:

• 1 tbsp. l. heaped salt;
• ½ cup sugar;
• ½ cup vinegar;
• ½ glass of water;
• ½ cup vegetable oil
• black peppercorns

Preparation

Cut the cabbage into strips or shred it on a special grater for slicing cabbage. Peel the carrots and grate on a coarse grater. Peel the sweet pepper and cut into strips. Peel the onion and cut into thin halves or quarters - depending on the size of the onions.

Mix the prepared vegetables in a large saucepan, add finely chopped garlic.

Prepare marinade for cabbage:

Mix vinegar, water, salt, sugar, vegetable oil, peppercorns. Bring the mixture to a boil and pour in the prepared vegetable mixture.

After 30 minutes, place the pickled cabbage in sterile dry jars. Cover with plastic lids and place in a cool place.

In a day, a vegetable appetizer - pickled cabbage with sweet peppers and onions will be ready. Store in a cool place.

Instant pickled cabbage with bell pepper is an excellent option for a juicy vegetable snack in a hurry. From the simplest ingredients you can make an incredibly tasty and nutritious dish in a short time. Using all sorts of original techniques, you can prepare it in different ways.

Instant classic marinated cabbage with bell peppers

First, it’s worth considering the simplest method, with the help of which pickled spicy cabbage with bell pepper and fresh carrots does not take long to prepare.

Moreover, to make this snack option, you need a minimum of starting products:

• a small forkful 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 spoons of salt.

How to prepare this dish:

1. Heat water in a saucepan. Then add table salt and all the sugar along with butter. When the solution boils, immediately remove the pan from the stove and add vinegar. Now our marinade is almost ready.
2. Grate 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 fill with fresh marinade. Do not compact.
5. Seal the jars. Once cooled, place them in the refrigerator.

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

With added 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;
• pairs of garlic cloves;
• 400 grams of fresh carrots;
• a pair of medium-sized mild pepper pods;
• 140 milliliters olive oil;
• 3 laurel leaves;
• 60 grams of salt (preferably fine);
• 7 peppercorns;
• 90 grams of granulated sugar.

The preparation method is in many ways similar to the previously described option:

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

You won't have to wait long. Literally tomorrow you can safely take a sample. The resulting cabbage is crispy and incredibly flavorful.

Delicious salad with onions

Using the original express method, you can easily prepare an amazing salad. A small amount of onion will give it a special twist.

Cabbage marinated with bell pepper is made using the dry method.

• To prepare it, in addition to a medium-sized, up to a kilogram, 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 tbsp. l. table salt;
• half a glass of granulated sugar;

the same amount of ordinary vinegar 9%.

1. Method for preparing delicious pickled cabbage:
2. First you need to shred the cabbage as thinly as possible. For this, it is better to take young heads of cabbage that do not have coarse veins.
3. Chop the remaining vegetables into strips as finely as possible. Here you will need a sharp knife or grater.
4. First transfer the cabbage into a spacious bowl, sprinkle it with sugar and salt, mash it a little and leave in this state for 8 - 10 minutes.
5. Add the remaining chopped vegetables.
6. Pour vinegar and oil over everything at the same time.
7. Mix carefully.

Cover the vegetable mass with a plate. Place pressure on it.

In just 2 hours you can try the original salad. And the most impatient and hungry can start tasting immediately, without wasting time waiting.

Some housewives mistakenly believe that cabbage should be prepared exclusively in pickled form for a long time. To refute this statement, it’s worth considering a salad recipe that can easily be preserved 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:

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

This salad is extremely easy to prepare:

1. The cabbage needs to be chopped. Chop the peeled pepper into strips. Carefully cut the garlic into slices.
2. Mix the products and then place them in clean, pre-sterilized jars.
3. To cook the marinade for cabbage, you first need to dilute salt and sugar in water. After this, boil the resulting solution. Then add all the oil to it and keep 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 with salad. For liter ones it will take 25 minutes.
6. Roll up the prepared containers and wrap tightly. After cooling, they can be stored in 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 dish with ginger

Proponents of proper nutrition will love quick-cooking pickled cabbage with bell pepper and ginger.

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

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

For filling:

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

How to prepare this spicy salad:

1. Carefully 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. To fill (marinade), boil water. Then add the listed ingredients there and cook for 6 - 7 minutes. Then turn off the flame of the burner and only then pour in the vinegar.
5. Pour the prepared marinade into a container with the vegetable mixture. The liquid should completely cover the food.
6. Place arbitrary pressure on top. After complete cooling, the container must be moved to the refrigerator.

Almost the next day you will be able to taste the amazing crispy cabbage. Thanks to the ginger, this will not be just a salad, but a spicy, vitamin-rich snack.

For this 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 cup);
• 100 milliliters of vinegar 9%;
• liter of water;
• 75 grams of sugar;
• 60 grams of salt;
• 5 black peas and 4 allspice.

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

1. Carefully cut the head of cabbage into 4 equal parts without removing the stalk.
2. Place the pieces in a pan 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, add all the ingredients specified in the recipe. Cook them together for 6 minutes and turn off the heat. After this, add vinegar and chopped carrots and pepper.
6. Sprinkle the cooled cabbage with garlic and cumin seeds.
7. Pour marinade over it, and place a plate with any weight on top.
8. After cooling, place the container and pressure in the refrigerator.

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

Hello, my dear hostesses! For me, not a single winter feast is complete without a jar of sauerkraut. I make a salad to which I add cranberries, onions and a teaspoon of aromatic unrefined oil. It turns out so delicious! And today I will share delicious recipes on how to make quick-cooking pickled cabbage. Just a few hours and a bowl of this crispy snack will grace your table. Choose the option with vinegar, bell pepper or Korean. Today we will cook!

Imagine, in France the healing properties of this vegetable were so highly valued that they even created a proverb. Literally it translates: “The cabbage soup takes away five sous from the doctor.” So, eat cabbage and you won’t have to go to the doctor.

You can eat this quick-pickled cabbage already half a day after you send it to the cold. However, I advise you to wait a little. It will become even tastier in two days. So, you will have to be patient :)

Prepare the following components:

• 2-kilogram head of cabbage;
• 1 large carrot;
• 4 things. garlic cloves;
• liter of water;
• 10 pieces. black pepper;
• 5 pieces. allspice;
• 2 tbsp. spoons of granulated sugar;
• 3 pcs. bay leaves;
• 5 pieces. carnations;
• 2 tbsp. spoons of salt;
• 100 ml 9% table vinegar.

Wash the cabbage and finely chop it. This can be done on a special grater, with a knife or a food processor. We wash the peeled carrots and grate them on a Korean grater. Place the carrots and cabbage in a large bowl and mix the vegetables (just don’t crush them).

Wash the peeled garlic and cut into thin slices. Bring the water to a boil and add cloves and pepper, bay leaves, sugar and salt. Then reduce the heat to low, cover the pan with the marinade with a lid and cook for another 5 minutes. Next, remove the dishes from the stove, enrich the brine with vinegar and garlic, and remove the bay leaves from it. Pour hot marinade over vegetables.

Mix the mixture thoroughly and leave at room temperature until it cools. Afterwards, transfer the vegetables with the marinade into clean jars (fill up to the shoulder) and cover with nylon lids. Next, move the workpiece to the cold.

Under hot marinade in a jar

The preparation of such a snack, from preparing the products to taking the sample, lasts no more than 2 hours. Be sure to time it - it may take you less time. The recipe for this delicious snack is:

• 1.5 kilos of white cabbage;
• 120 g carrots;
• 2 garlic cloves;
• 1 tbsp. spoon of salt;
• 0.5 tbsp. spoons of granulated sugar;
• 5 black peppercorns;
• laurel;
• 1 teaspoon apple cider vinegar;
• 500 ml water.

Remove the damaged leaves, wash the head of cabbage and chop the vegetable into thin strips. Peel the carrots, rinse and grate on a coarse grater. Gently mix carrots and cabbage in a bowl.

We wash a 2-liter jar and put peeled garlic, pepper and bay leaf on the bottom. Tamp the vegetable mixture on top.

Cook the marinade - boil water and enrich it with salt, sugar and vinegar. Next, pour the hot brine over the vegetables and cover the jar with a plastic lid. Let it cool, and then take a sample. It is better to store prepared cabbage in the cold.

Have you tried cooking cauliflower for the winter? If not, I recommend trying it. Cooking recipes I.

How to marinate cabbage with bell pepper a day in advance

Pickled cabbage is very rich in vitamin C, so it is recommended to eat it at the first symptoms of illness. And a snack made according to this recipe will help you stock up on this delicious medicine:

• 3 kilos of cabbage;
• 2 carrots;
• 2 pcs. sweet red pepper;
• 4 cloves of garlic;
• caraway;
• liter of water;
• a glass of granulated sugar;
• 2 tbsp. spoons of salt;
• a glass of vegetable oil;
• 120 ml 9% vinegar.

Wash the cabbage, chop it into thin strips and place in a large bowl. We peel the peeled carrots, grate them and add them to the cabbage. Remove the stems and seeds from the sweet pepper and wash it. Then chop the fruit into slices and add to other vegetables. By the way, if you don’t have fresh pepper, but you have frozen pepper, you can add it.

We wash the peeled garlic, pass it through a press and add it to the other ingredients. Then generously season the vegetables with cumin and mix everything thoroughly.

Prepare the marinade - add sugar, salt and butter to boiling water. Then bring the mixture to a boil, remove it from the heat and add vinegar. Then cover the vessel in which the brine was cooked with a lid and set aside.

Next, transfer half of the vegetable mass into an enamel pan and compact it well. Pour some hot brine on top. After this, transfer the second part of the vegetable mass here and compact it thoroughly. And then pour out the remaining marinade.

Cover the vegetable mass with a plate on top and place pressure on it. Leave the workpiece in a warm place for a day. The yummy is ready - you are welcome to the table. It is better to store it in the cold, otherwise it will turn sour. Watch all the intricacies and secrets of preparing this snack in this video.

Very tasty preparation in 2 hours

It turns out that when pickled, this vegetable is rich in lactic acid. This is a very valuable substance - it helps maintain beneficial bacteria in the intestines at the right level. If you want to enjoy this snack, you will need:

• 600 g cabbage;
• sweet (preferably red) pepper;
• a couple of cloves of garlic;
• 3 black peppercorns;
• small carrots;
• 2 tbsp. spoons of salt;
• 100 ml 9% vinegar;
• 2 bay leaves;
• 50 g sugar;
• liter of water.

Remove the stalk with seeds from the sweet pepper, wash the fruit and cut into strips. We wash the peeled carrots and grate them. We wash the head of cabbage and chop it into strips. Chop the peeled garlic into slices. Combine the vegetables in a bowl and mix them gently.

Prepare the brine - enrich the water with salt, pepper and sugar. As soon as the liquid boils, remove the dishes from the stove and enrich the mixture with vinegar. Pour the hot marinade over the vegetables and let them sit for a quarter of an hour. Then we stick the bay leaf into the preparation and cool it.

Next, transfer the vegetable mass into a clean jar. Do not squeeze the brine too much. Place it in the refrigerator for an hour. That's it - the food is ready. Before serving, enrich it with olive oil and garnish with herbs. This snack can be stored in the refrigerator for no more than 4 days. Can you handle it, record holders? 🙂

Spicy in Korean

This vegetable is rich in potassium, a substance that strengthens nerve fibers and the cardiovascular system. This element also prevents the formation of kidney stones. So, by eating pickled cabbage, you heal your body.

The recipe for this spicy snack is:

• 700 g white cabbage;
• 1 carrot;
• 1 chili;
• 4 garlic cloves;
• 1 onion;
• 1 teaspoon black pepper;
• 1 teaspoon coriander beans;
• 1 teaspoon of crushed coriander grains;
• liter of water;
• 80 ml of 9% table vinegar;
• 6 tbsp. spoons of granulated sugar;
• 1.5 tbsp. spoons of salt;
• 4 tbsp. spoons of vegetable oil.

Cut the washed head of cabbage into pieces. We wash the peeled onion and cut it into thin half rings. Peel the carrots, wash them and grate them on a Korean grater. Cut the chili, washed under running water, into thin rings. Peel the garlic and chop into slices.

Place half of the vegetables in the pan in layers. First cabbage, then carrots, then onions, then garlic and chili. Sprinkle all this with chopped and coriander grains, and also season with black pepper. After this, layer the remaining vegetables and spices in the same order. Fill it all with oil on top.

Next we switch to the marinade. Add salt and sugar to the water and bring the mixture to a boil. Then reduce the heat to low and simmer for about 2 minutes. Next, add vinegar here and remove the brine from the stove. Pour boiling water over the vegetables.

Cover the pan with the preparation with a lid and leave it in the room until it cools. Then we move the dish to the refrigerator. After 5-6 hours, the spicy snack can be served.

How to pickle red cabbage for the winter

For some reason, this vegetable is undeservedly forgotten by many. But in vain! Red cabbage is the number one vegetable for anemia. It contains anthocyanins, it is these substances that color it reddish. And for our body, they strengthen blood vessels and protect the body from anemia.

To pickle red cabbage for the winter, you will need clean 3-liter jars and the following ingredients:

• a couple of heads of cabbage (total weight 2-2.3 kg);
• 6 pcs. bay leaves;
• 8 pcs. allspice;
• 6 pcs. carnations;
• 2 tbsp. spoons of salt;
• head of garlic;
• 4 tbsp. tablespoons 9% vinegar;
• liter of water;
• 2 tbsp. spoons (heaped) of sugar.

We wash the cabbage and chop it into strips. Wash the peeled garlic and cut into thin slices. Mix the cabbage with garlic (you can even mash it a little with your hands).

Place bay leaf, pepper and cloves into clean jars. Next, lay the vegetable mixture - do not compact it too much.

We make a marinade - enrich the water with salt and sugar. Place the brine on the stove and bring to a boil. Then add vinegar here and remove the container with the marinade from the heat. Pour boiling water over the vegetables and cover the jars with metal lids.

Next, sterilize the workpiece for a quarter of an hour and roll it up. Afterwards, we turn the jar over, wrap it in a blanket, and after a day we move it to the closet. Yes, the most impatient can taste the appetizer within 2-3 days.