Marinating is a way of preparing long-term food with acid.
They are most often used in cases where there is no utility room with a low temperature for conservation. You can marinate everything - fruits, vegetables, meat, fish, cheeses, eggs, mushrooms. Additional heat treatment may be required during cooking, especially if the acid is used at a low concentration. The following are used as the basis for marinades:
- citrus and other sour fruit juices;
- tomato juice;
- soy sauce;
- dairy products;
- lemon acid.
Sometimes skilled chefs pickle products only in spices, beginners most often use vinegar. This method is indispensable when you need to quickly serve something tasty on the table. Today we are going to make instant pickled cabbage with bell peppers.
Simple quick salad
This pickled salad cooks quickly and is eaten in a short time.
For this recipe take:
- cabbage - 3 kg;
- sweet pepper - 200 g;
- carrots - 100 g;
- garlic - 1 head.
- water - 1 l;
- vegetable oil - 1 glass;
- sugar - 0.5 cups;
- vinegar (9%) - 0.5 cups;
- salt - 3 tbsp. spoons;
- allspice - 10 pcs.
In this way, pickled cabbage with bell peppers can be cooked without garlic or with the addition of more carrots - whichever you prefer.
Peel the cabbage from the integumentary leaves, chop. Free the pepper from seeds and stalks, rinse, cut into strips. Chop peeled, washed carrots on a grater. Cut the garlic cloves into slices. Mix well.
To prepare the filling, boil the water with sugar and salt. Add vegetable oil, cook for another 5 minutes. Add the vinegar gently and turn off the heat immediately.
Pour the hot marinade into the vegetables, stir again, place the load.
Keep in a warm place for two days, then put in jars, put in the refrigerator, or serve immediately.
Advice! To make this recipe in one day, use a special kale shredder set for the finest shredding.
Quick Vitamin Salad
Vegetables prepared according to this recipe are good not only as a salad, but also for first courses as a dressing.
For a quick pickled cabbage, you will need:
- carrots - 1 kg;
- onions - 1 kg;
- sweet pepper - 1 kg;
- cabbage - 5 kg.
- vegetable oil - 0.5 l;
- vinegar (9%) - 0.5 l;
- sugar - 2 cups;
- salt - 4 tbsp. spoons.
Peel the cabbage from the integumentary leaves, chop it. Grate the washed peeled carrots. Free the pepper from seeds, rinse, cut into small strips, onions - in half rings.
Combine all the ingredients required for pouring. Stir well.
Advice! It is convenient to use a mixer or blender.
Pour the marinade over the vegetables and mix thoroughly but gently so that they are evenly covered with the dressing.
Pack in jars, seal well, store in the refrigerator.
A snack prepared according to this recipe can be eaten in a day.
Quick salad for the winter
Cabbage pickled in this way is ready to eat immediately after cooling. But if it is packaged in sterile jars and hermetically sealed, it will be stored until spring. So cook a lot at once, you won't regret it.
To prepare this recipe, take:
- cabbage - 2 kg;
- sweet pepper - 2 kg;
- garlic - 3 cloves.
- water - 1 l;
- vegetable oil - 150 ml;
- vinegar (9%) - 150 ml;
- salt - 2 tbsp. spoons;
- sugar - 1 tbsp. the spoon.
Peel the cabbage from the integumentary leaves, chop. Then peel the pepper, wash, cut into not too small strips, garlic into slices.
Mix vegetables well and place tightly in pre-sterilized jars.
Meanwhile, dissolve sugar, salt in water, boil, add vegetable oil, keep on fire for 5 minutes. Pour in vinegar, remove from stove.
Pour the hot marinade into the cabbage salad. Sterilize half-liter containers for 20 minutes, liter containers - 25.
Seal hermetically, turn over, wrap with a warm old blanket and cool. Put away for storage in the cellar or on the balcony.
The taste of pickled cabbage, due to the large amount of pepper, will be spicy and unusual.
Advice! Do not roll up all the jars, leave some snacks to eat right away, perhaps you will like the recipe so much that you will need to cook another portion.
These are just a few pickled salad recipes. We hope you will be happy with them. Enjoy your meal!