For spicy lovers - recipes for pickled cabbage with garlic, red and black pepper and other ingredients

For spicy lovers - recipes for pickled cabbage with garlic, red and black pepper and other ingredients

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Pickled cabbage is a real lifesaver for every housewife. This product can be served as an appetizer during a feast, used as a side dish for meat, or treat yourself and loved ones with a quick salad.

Spicy pickled cabbage is perhaps a rather spicy option, but it also has a lot of fans.

For spicy lovers, recipes of pickled cabbage with garlic, red and black pepper and other ingredients are presented.

Which vegetable is the best to use?

White cabbage is the most affordable and traditional type of cabbage. It can be found on store shelves all year round, and it is inexpensive. In addition, it keeps well. However, if you want something brighter and more interesting, you can use red cabbage. As a rule, it is tougher than white cabbage.

Among red cabbage, there are no early ripening varieties, so it is better to purchase it in late autumn or early winter.

If there is no time, but pickled cabbage is a passion as you want, you can use Peking cabbage. The well-known kim-chi is made from this variety. Whichever type you choose, give preference to tight heads of cabbage.

If the cabbage leaves are loose, then under the influence of the marinade they will turn into a soft rag, and not at all into a crunchy yummy. You should also pay attention to the quality of the vegetable itself; you should not use heads of cabbage with rotting leaves. Even if you peel such cabbage well, the foul taste can remain and ruin the whole dish.

Benefit and harm

Cabbage is one of the healthiest and most low-calorie types of vegetables.... In pickled form, it contains only 56 kcal per 100 g. Nutritional value of the product: 4.5 g of protein, less than 4 g of fat, 1 g. squirrel. The undoubted advantage is that pickled cabbage retains its beneficial properties and valuable trace elements. This is an excellent preparation option for the winter.

In a rolled up sterilized jar, pickled cabbage is stored for a long time - six months. Open containers can be kept in the refrigerator for no more than 5 days.

Pickled cabbage is rich in vitamin C, thanks to which it strengthens the immune system, fights infections and is simply irreplaceable during colds. In addition, it retains a large amount of fiber, which improves intestinal motility and lowers blood cholesterol levels. Also pickled cabbage contains iron, potassium, sulfur, zinc, vitamin B6 and other useful substances.

It has a positive effect on kidney disease, coronary artery disease, low acidity of gastric juice.

As for the harm of pickled cabbage, then it should not be carried away by those who suffer from gastrointestinal diseases. In particular, a large amount of fiber will provoke flatulence, constipation or diarrhea.

Spicy pickled cabbage is not recommended for gastritis, stomach ulcers, and liver disease.

Preparation of ingredients

The key to a delicious preparation is the marinade. As a rule, it is prepared in a 1: 1 ratio, that is, 1 liter of water is taken for 1 kg of cabbage. This is more than enough, so there is no need to increase the water volume due to additional vegetable ingredients (carrots, beets, etc.).

To prepare 1 liter of marinade, you will need:

  • 1 liter of water;
  • 2 tbsp salt;
  • 8 tbsp granulated sugar;
  • 3/4 Art. 6% vinegar;
  • 1/2 tbsp. vegetable oil.

Optionally, you can add: bay leaf, cloves, dill umbrellas, allspice or black peppercorns, chili powder.

Dissolve salt and sugar in water, bring to a boil. Add oil and vinegar to boiling water, mix, remove from heat and leave for the marinade to cool slightly.

Vegetable preparation

The head of cabbage is cleaned of damaged sheets, washed thoroughly and allowed to dry. Cut the stump. How cabbage is cut doesn't really matter and depends only on the preferences of the hostess and the container used for pickling.

So, if a large amount of cabbage is harvested, it can be cut larger, for example, divide the head of cabbage into 8 parts. When pickling in jars, such large pieces are inconvenient to use, so the cabbage is chopped into squares or thin strips. You can use a special vegetable cutter with a V-shaped blade, such as a Nyser Diser.

How to marinate with garlic?


  • 1 kg of cabbage;
  • 1 carrot;
  • 0.5 heads of garlic (3-4 cloves);
  • 1 liter of ready-made marinade.


  1. Shred cabbage. Rub the carrots on a coarse grater.
  2. Chop the garlic. Better to do this with a knife rather than passing it through a garlic press.
  3. Mix the vegetables, put them in sterilized jars. Fill with cooled marinade.
  4. We put the cans in a cool, preferably dark, place. After a day, you can try the dish.

We suggest watching a video on how to cook pickled cabbage with garlic:

Fast food option


  • 1 kg of cabbage;
  • 1 carrot;
  • 3-4 cloves of garlic;
  • 3 bay leaves;
  • 5 black peppercorns;
  • 1 liter of ready-made marinade.


  1. Chop cabbage, carrots and garlic.
  2. Put the bay leaf and black pepper in a large saucepan so that they completely cover the bottom, put chopped vegetables on top in layers.
  3. Fill with marinade, press down with a large flat plate. We put a stone on top or put a jar of water.
  4. After 3 hours, the pickled cabbage is ready!

With beets

It should be noted that it is better to choose young root vegetables for cooking - they are sweeter and more tender.

Beets are rubbed on a coarse grater or cut into small cubes. Vegetables are laid out in layers: a layer of cabbage, a layer of beets, if desired - a layer of carrots.

We suggest watching a video on how to cook pickled cabbage with beets:

With red pepper

For this recipe, chop hot red peppers into small pieces. Gloves are best for working with red peppersso that your hands do not burn and pepper juice does not get from them to the mucous membranes.

Then the layers of carust are interspersed with layers of pepper.

This cabbage tastes spicy.

With black pepper

Unlike red pepper, black is used in the preparation of marinade... For 1 liter of water, take 5 black peppercorns and 5 allspice peas. Their flavor pairs well with bay leaves, so it should be added as well.

Spicy pickled cabbage is good to serve with boiled potatoes, fried or baked meat... Finely chopped greens, berries or fruits (cranberries, lingonberries, apples) will be a refreshing addition. The marinated appetizer goes well with unrefined sunflower oil.

Watch the video: Making A Warming PEPPER RASAM Of TAMIL And ANDHRA Origin. Hot, Spicy and Tangy. My Wifes Recipe (June 2022).


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