Recipe for sauerkraut with watermelon. Salted watermelons in cabbage

Watermelon has a lot useful properties and rich composition: minerals with fiber, vitamins, amino acids. The fruit is not harmful to diabetics, as it contains no a large number of Sahara. It is useful for people losing weight due to its low calorie content.

And if in the summer it is easy to take vitamins and lose weight with the help of melons, then in the winter, of course, it is more difficult and many times more expensive. Pickled ones will help out, as they retain their vitamin composition and are only 1-1.2% more caloric than fresh ones. We will tell you in this article which recipe to choose and how to properly prepare fruits for the winter.

Salting and pickling are two processes for preserving watermelon for the winter.

Salting, also known as fermentation, involves the use of the product’s own lactic acid, which is formed during fermentation, and sugar, which is already in the fruit or was added during the cooking process. Pickled and salted preparations are stored in cool and dark places.

Marinating occurs using a preservative, most often vinegar. The preparations are stored at room temperature.

To make watermelon pickling a success, follow a few rules:

1. Fruit of any degree of ripeness is suitable, without damage or rot.
2. Try not to buy watermelons in the store, especially out of season. Such fruits contain nitrates.
3. It is not necessary to remove the rind from watermelons. But without a crust it ferments in only two days.
4. When salting in a jar under an iron lid, remove the seeds from the pulp so that the container does not swell. When salting in a saucepan or barrel, it is not necessary to remove the bones.
5. Whole fruits are pierced in several places for quick and uniform pickling.
6. For salting, do not use “Extra” or iodized salt. The first will over-salt, the second will soften the product.
7. Calculate the amount of brine correctly. If you cut 5 kg of watermelon coarsely, you will need 5 liters of brine, if you cut it finely, then 3 liters.
8. Decide on the choice of spices. You can use any, so choose according to your taste. But don't go overboard with the quantity.
9. Watermelon is also salted with other vegetables - for example, cabbage or green tomatoes. This way the pickles will complement each other’s taste.
10. It is better to start salting in barrels in mid-autumn, when the temperature drops. Under such conditions it is easier to control the fermentation process.

Selecting utensils for sourdough

The choice of utensils for pickling for the winter depends only on the number of fruits and storage space.

A barrel is suitable if:

• there is a cellar or basement where the container will be properly stored;
• you have a large family with a good appetite;
• There is no vinegar in the recipe;
• there is time and opportunity to monitor the fermentation process: if plaque has formed on the surface, it should be removed immediately.

A jar is suitable if:

• watermelons are fermented according to a recipe that requires storage in a small cool room or refrigerator;
• the recipe contains vinegar;
• The recipe involves cutting watermelons into slices or pieces.

A saucepan is a universal container. During the cooking process, you can use vinegar in it, it will accommodate both small pieces and halves, and can easily fit in the refrigerator.

Recipes

Melons harvested in the fall can be turned into a tasty and healthy winter meal. It just takes a little effort and following the recipe.

Whole pickled watermelons in a barrel

The most difficult thing about fermenting watermelons according to this recipe is preparing the barrel. It must be washed well and doused with boiling water. If water is leaking somewhere, then fill it with water and wait for the wood to swell and paint the rings.

Reference. Choose small fruits, maximum 15 cm in diameter. Rinse them with running water and scald with boiling water. Pierce each fruit in several places - for quick and uniform pickling.

Ingredients for 10 liters of water:

• watermelons - how many will fit into the barrel;
• salt - 400 g;
• sugar - 1200 g.

Cooking method:

1. Place the fruits tightly next to each other.
2. Prepare the brine by dissolving salt and sugar in boiled and cooled water.
3. Fill the barrel with marinade above the melons.
4. Cover with gauze, then with a wooden lid, and place under pressure.
5. After 2-3 days, take it to a cool place.
6. Ready to eat in 2-3 weeks.

Watermelon in a barrel with sauerkraut

Here the cabbage is pre-salted at the rate of 60-70 g of salt per 1 kg of cabbage, and it is put into a barrel, already pickled.

Ingredients for 10 liters of water:

• watermelons - how many will fit in a barrel;
• cabbage (fresh) - 10 kg;
• salt - 500 g;
• sugar - 500 g.

Cooking method:

1. Prepare the barrel for fermentation: wash, scald, putty if necessary.
2. Place the watermelons tightly, filling the empty spaces between them with shredded cabbage.
3. Boil water, dilute salt and sugar, cool and pour in melons.
4. Cover with gauze and put under pressure.
5. Leave at room temperature for two days, then take to a cool place.
6. You can try in a month.

Pickled watermelon in watermelon juice

Both ripe fruits and overripe ones are suitable for the recipe - they are used for juice.

Ingredients:

• watermelons for pickling – 10 kg;
• watermelons for pulp – 5 kg;
• salt – 60-70 g per 1 kg of pulp.

Cooking method:

1. Cut the melons for pickling into large slices, about 10-15 cm thick.
2. Finely chop the fruit into pulp and add salt. You can grind them in a blender.
3. Layer watermelons, cut for pickling, and pulp in layers. Repeat until ingredients are gone.
4. Prepare the container: rinse the barrel and scald with boiling water, sterilize the jars, boil the pan with water for several minutes.
5. Cover the filled container with a linen towel or gauze and use pressure.
6. After a week, put it in a cool place.
7. You can eat it after a month.

Pickled watermelon with spices

Melons love different seasonings. It all depends on your taste preferences.

When salting, add coriander, ginger root, garlic cloves, allspice, celery, capsicum, horseradish roots to the pan.

Ingredients:

• watermelons for pickling – 10 kg;
• garlic cloves – 10 pcs.;
• allspice peas – 10 pcs.;
• celery and dill - 2 bunches each;
• horseradish root – 1 pc.;
• salt – 2 tbsp. l. for 1 liter of water;
• sugar – 5 tbsp. l. for 1 liter of water.

Cooking method:

1. Prepare the container for pickling: wash and scald the barrel or pan, sterilize the jars.
2. Cut celery, dill, horseradish into 3-5 cm pieces.
3. Cut the watermelons into large semicircles of 2-3 cm. For a jar, a little smaller.
4. Place melon sheets next to each other, layering with various prepared spices.
5. Prepare a classic marinade: boil, dilute salt and sugar. Pour in room temperature brine.
6. Keep warm for 2-3 days, then put in the refrigerator. Try again after 2-3 weeks.

Sourdough in ceramic barrels

Sometimes housewives wonder how to ferment watermelon cut into slices. Almost the same as whole ones - they will cook faster, and the taste will be the same as when salted in oak barrels.

Ingredients:

• watermelons for pickling – 10 kg;
• greens: dill, pepper, celery - a bunch each;
• garlic – 5 cloves;
• hot peppers- 1 PC.;
• black peppercorns – 10 pcs.;
• salt and sugar - 170 g per 3 liters of water.

Cooking method:

1. When pickling in ceramic barrels, cut the fruits into small slices lengthwise.
2. Place half the greens, hot peppers, garlic and other spices on the bottom.
3. Place the watermelons.
4. Top with garlic and herb branches.
5. Sprinkle with black peppercorns.
6. Pour in salt and sugar diluted in water.
7. Place under weight, covering with linen cloth or gauze.
8. After a couple of days, put it in a cool place.
9. Ready to eat in three weeks.

Pickling watermelon with hot peppers and herbs

Ingredients for 5 kg of fruit:

• 1 hot pepper;
• medium head of garlic;
• 1 tsp. peppercorns;
• water – 3 l;
• salt – 170 g;
• sugar – 170 g;
• a bunch of greens (parsley and/or dill).

Cooking method:

1. Prepare the brine: boil 3 liters of water, cool and dissolve the prepared salt and sugar.
2. Cut the watermelons and place tightly in the prepared container.
3. When laying melons, distribute the spices evenly onto each layer.
4. Pour marinade, cover with gauze, place under weight.
5. When the fermentation process begins, put it in the refrigerator.
6. Use in a month.

Pickled watermelons with mustard powder

In the recipe for instant cooking mustard is used in the jar.

Ingredients for three liter jar:

• watermelons – 2-3 pcs.;
• powdered mustard – 1 tbsp;
• sugar – 1 tbsp;
• salt – 1 tbsp.

Cooking method:

1. Cut off the green crust, leaving the white one.
2. Sterilize jars.
3. Prepare the curing mixture: mix salt, sugar and mustard.
4. Place the melons tightly next to each other, sprinkling them with the prepared mixture.
5. Leave in a warm place for three days, shaking regularly.
6. During this time, the watermelons will release juice and decrease in volume. You can reduce the number of cans by rearranging their contents more tightly. But don't compact it! Keep in mind that the fermentation process is still ongoing and preservation needs free space.
7. Place in the refrigerator and can be consumed within a day.

1. Be sure to cover salted foods with gauze or linen cloth - it will be an indicator of the correctness of the fermentation process. If a white coating has formed on the surface, then the gauze is removed, rinsed or replaced with a new one.
2. The ideal option for salting is in oak barrel. It is better stored in it and gives a special aroma.
3. The optimal storage temperature is +3°C.
4. Store in a cool, dark place for no more than six months. Therefore, choose containers for pickling based on the number of family members and the volume of food consumption.
5. If, while checking the barrel, you find that the brine has evaporated and the fruits are exposed, urgently add it to the required level.

Conclusion

Pickles prepared according to recipes for fermenting watermelons will have a delicate taste, with sweet, salty and sour notes. To choose the best one, we recommend trying several.

The taste of sour watermelons for the winter directly depends on the quality of the brine in which they will be infused. Experiment and let pickled watermelons become your calling card!

Autumn is the time to harvest seasonal vegetables and fruits for the winter. The best option to preserve a lot of vitamins and get a delicious snack on the table for the cold weather is to ferment cabbage, apples and watermelons. They are prepared together in one container with minimal time.

So, to get 10 liters of ready-to-eat fermented food, we will need:

• small watermelon – 1 pc. (approximately 1.5 kg);
• medium-sized white cabbage – 10 pcs.;
• carrots – 800 gr.;
• “Antonovka” apples – 5 kg;
• dill seeds - 3 tbsp. heaped spoons;
• salt - 1 incomplete glass.

How to ferment cabbage with apples and watermelon in a bucket for the winter

We prepare all the ingredients. We remove dirty leaves from the cabbage, cut out the stalk, and wash the heads of cabbage. We plan it with a cabbage ax or grater.

Peel the carrots and grate them using a regular grater. If dill seeds are not available in ready-made loose form, you can collect them from dry dill umbrellas.

Mix all ingredients, adding salt.

Wash watermelon and apples. Let the water drain and dry a little. We don't cut anything. These products are used whole for sourdough.

At the bottom of the bucket we place a watermelon in the center, and arrange apples around it as in the photo.

Place a carrot-cabbage layer 10 cm high on top. Press well to release the juice.

Place another portion of apples and another 10 cm layer of cabbage.

So we lay fruits and vegetables in layers until they run out. The last layer must be cabbage. If during the next pressing the juice from the cabbage does not appear, or there is very little of it, you can add boiled water with salt (2 tablespoons of salt per 1 liter of water). Add to the level until the cabbage disappears under water.

We put oppression. To do this, we need a lid slightly smaller than the diameter of the bucket, two clean bags, gauze and a weight. The load can be a stone, a brick, a jar of water or something else heavy.

Place clean gauze or cloth on top of the last carrot and cabbage layer. It will collect all the mold if any appears. Place the lid into the bag and cover the contents of the bucket.

We place a weight on the lid.

Cover the bucket tightly with the second bag to prevent air from entering.

Now our fermentation needs to be removed to a dark, cool room. Ideal if it is a cellar.

You can open and try in 1.5-2 months.

Sauerkraut It turns out crispy, juicy with a sweet and sour taste. The aroma of apples adds freshness to the fermentation. A feeling like no other. This can only be felt in homemade fruit and vegetable sourdough. Salted barrel watermelon has a lively taste with sourness.

Now this appetizer for the table may seem quite original. Previously, our grandmothers put such pickling in the cellar every autumn. And for the New Year, the last apples and watermelon with a noticeable appetizing aroma were taken out of the tub onto the table.

Pickled watermelons in banks have been gaining popularity relatively recently. Such original recipe Not everyone will like it due to the specific taste of the dish, but it’s still worth trying. What if you are one of those who are simply crazy about such a treat?

In addition to the fact that watermelon is a very popular delicacy in the summer, it also contains a whole lot of useful elements! Moreover, not only the pulp can be useful in watermelon, but also the seeds! The pulp of this product contains a lot of calcium, potassium, sodium, iron, manganese and a large number of various microelements. Thanks to them, watermelon can improve intestinal microflora and also help fight diseases such as cystitis and nephritis.

Watermelon is considered very useful for pregnant women and newborn babies with anemia, and it is also one of the most popular vegetables in terms of iron content.

Watermelon pulp is very actively used in cosmetology. Masks and lotions are made from it, because the pulp of watermelons contains a lot of nutrients that will help the skin look younger and make it more elastic.

The beauty of watermelon is that it consists of 90% water, which makes it a completely low-calorie product and can be consumed in any quantity by those who carefully monitor their figure.

Pickled watermelons have the same benefits as fresh ones, but have a different taste. Not everyone may like this dish, but we still advise you to try to cook it and treat your family to it. Almost all recipes for making pickled watermelons are very simple, as you can see for yourself by following the instructions in our recipe with step-by-step photos.

Ingredients

(2 cloves)

• Pickled watermelons - recipe with photo of preparation in jars

  
  Pickled watermelons in jars are a simple recipe for delicious preservation of one of the most favorite summer products.

Pickled watermelons

Pickling vegetables has long been considered traditional. There are so many recipes that it’s impossible to even count... But often housewives use those that they have either personally tested or have been passed down from people they know. This is how I learned how to make delicious pickled watermelons - my favorite delicacy from childhood. It turns out that even in an apartment, without barrels and cellars, you can ferment just as well!

Moreover, there are several options; I personally like those prepared in the classic way with herbs and garlic. My family prefers it with cabbage.

Pickled watermelon pieces

This recipe can be considered a classic - our grandmothers used a similar principle when fermenting whole watermelons. We will ferment it in slices. Ideally, you need an unripe watermelon with dense flesh, but any other is also quite suitable.

You can also slightly modify the recipe by adding your favorite spices and herbs. It turns out interesting with sprigs of mint or lemon balm. The main thing is to follow the fermentation technology and proportions when preparing the brine

Ingredients:

• watermelon - 6-7 kg
• water - 2 l
• salt - 4 tbsp.
• sugar - 4 tbsp.
• dill - 2 good bunches
• garlic - 1-2 heads.

How to cook:

1. First, we prepare the dishes - an enamel pan or a plastic bucket will do. Capacity volume - from 7 l. Rinse with boiling water inside and out.
2. Prepare the brine. Boil water, dissolve salt and sugar, cool to room temperature.
3. Wash the watermelon, cut into quarters, 2-3 cm thick. Finely chop the greens and garlic.
4. Pour greens and garlic into the bottom of the container, lay out a layer of watermelons, again garlic and dill, and again striped berries. And so on until the components run out.
5. Fill everything with brine, put pressure on top, but not heavy, so that the integrity of the pieces is not compromised. We leave it in the room for a day. If you want a more piquant taste - for 2 days.
6. After the oppression we remove it, cover it with a lid and put it in the refrigerator - after 3-4 days you can eat it!

Note to the owner:

This watermelon can be stored in a cold place for about 2-3 weeks. If you want to extend the period, you can preserve it in jars. This is done on day 4-5:

• Place the slices in sterilized jars;
• pour boiling water, let stand for 15 minutes;
• at this time, boil the brine, adding 2-3 aspirin tablets per 2 liters of liquid;
• drain the boiling water, immediately pour in the boiled marinade and immediately roll up the lids.

Store all winter in a cool place.

Pickled watermelons with cabbage

My neighbor brought this recipe for pickled watermelons with cabbage. She is an experienced woman and an excellent hostess. I just had a harvest of watermelons and white cabbage. It turned out that it all fits together perfectly!

This way you can immediately “kill two birds with one stone”: crunch the cabbage and eat delicious pickled watermelons.

• Cuisine: Russian
• Type of dish: preparations
• Cooking method: fermentation
• Servings: 6-7
• 30-40 min

Ingredients:

• cabbage – 500 g
• watermelon – 500 g
• water – 500 ml
• salt – 30 g.

Cooking method:

I chop the cabbage randomly. This is already a matter of business. Some people like finely shredded cabbage, while others prefer larger ones.

I sprinkle the cabbage with salt. I knead it with my hands so that it becomes softer and more obedient.

With clean hands, I compact the cabbage into a glass container that has been washed in advance. You only need to make an effort at the very beginning.

I alternate layers with watermelon slices. I don’t press the watermelons too hard so as not to break them.

I fill the container completely to the top with all the products. The more you fill the jar, the more you will get later.

I fill all the components with purified (filtered) water. I just don't take hot water. Let it be cool or at room temperature.

I let it sit in the room for a day. And then I close the lid and put it in the cold.

After 3-4 days, pickled watermelons with cabbage will be ready to eat.

Pickled watermelon is very good for health - the enzymes obtained by fermenting the striped berry have a special healing power. For vitamin deficiencies, anemia, for example, take 2-3 tablespoons of juice on an empty stomach.

Attention! It is not advisable to overdo it with fermented foods if you have problems with the gastrointestinal tract. Such treats can be especially harmful if you have high acidity.

Pickled watermelons with and without cabbage - recipes for winter preparations

Delicious pickled watermelons are a snack you can’t help but like. Any feast will be decorated with a plate of juicy, savory slices.

How and what to ferment watermelons at home

It happens that having bought a ripe and seemingly tasty fruit, you discover at home that it is not sweet at all or is slightly spoiled. Many housewives simply cannot raise their hand to throw away about five kilograms of pulp. And rightly so - any watermelon turns out to be a special delicacy.

Even a beginner in cooking can ferment a watermelon, and opening a jar of watermelons on a winter evening is especially pleasant when surrounded by family and friends.

Exists many recipes preparations, but some of them are especially successful. Below are just such recipes, following which you can prepare tasty dish. The salted pulp of this berry is one of the favorite delicacies of the population of the former Soviet Union. As a rule, it was canned or fermented in combination with other fruits and vegetables, which were in abundance - apples or pears, and sometimes even cabbage.

Preparation

Pickled watermelon recipe

For preparation you will need:

• Watermelon - one, small size
• Water - one and a half liters
• Garlic - one head
• Dill and parsley - half a bunch each
• Sugar - three tablespoons
• Salt - three tablespoons

The fruit must be cut into small pieces about two centimeters thick. Greens in the form of parsley and dill also need to be finely chopped and transferred to the starter container along with the berries. Add garlic passed through a press. Mix everything thoroughly.

To prepare the brine you need to take one and a half liters of purified water and two tablespoons of salt and sugar. Pour the resulting liquid over the watermelon pulp. Don’t be alarmed if the slices pop up - that’s how it should be.

Recipe for pickled watermelon with garlic

To prepare the next recipe you also need simple and affordable components:

Berry is necessary to peel and cut into small pieces - so that it is convenient to eat in the future. Prepare the brine: mix water with salt and sugar, boil over medium heat and let cool completely. After this, add dill, horseradish leaves and garlic to taste. Add pepper and salt if it seems that the water is not spicy enough. Next, pieces of berries are poured into the container in which the fruit will be fermented in the future and filled with brine. The tincture period is about two days. During this time it will acquire a rich taste and aroma. Pickled watermelon should be consumed chilled.

How to ferment watermelon with garlic and celery

For lovers of the original recipe The following recipe will work:

• Water - one liter
• Salt - tablespoon
• Sugar - tablespoon

Cut the fruit into four parts, remove the seeds. Each part must be cut into slices about two centimeters thick. Cut the greens into small cubes, peel the garlic and pass through a press. Also cut the pepper into thin slices.

Suitable for fermenting berries enamel container volume of at least three liters - you need to put watermelon slices in it, sprinkling them with herbs and garlic. After this procedure, you need to fill the watermelon so that the water completely covers it. Then drain the liquid and fill the berry pulp with brine again. Leave the resulting mixture under pressure for three to four days and constantly monitor the fermentation process. The dish is ready to eat chilled.

Fermented pulp in own juice

Fermented watermelon in its own juice allows you to preserve the maximum of nutrients as it is not subjected to heat treatment. And fermenting the pulp is not at all troublesome! To complete the recipe you will need:

• Watermelon fruits (whole) - ten kilograms
• Pulp - about five kilograms
• Salt - two tablespoons

Five kilograms of watermelon are needed puree in a blender. It is necessary to dissolve salt in the resulting mass. Next, you need to place the first layer of berries in a pre-prepared container, and then completely cover them with salted puree. In this way, you need to place all the fruits until the entire watermelon is gone. The top layer should remain the pulp - this way the slices will not become weathered and spoiled during cooking. Cover the entire dish with linen cloth and place in a cool, dark place for about seven days. During this time, the fruits are completely fermented in their own juice and the result is an excellent tasty snack for the holiday table.

Is it worth fermenting watermelon: cooking technology at home

Features of preparing pickled watermelons at home, recipe for this dish. The difference between pickled and pickled watermelons.

Anna Vladimirovna Kobets

Pickling, pickling, soaking

Cabbage, apples, watermelons, cucumbers, tomatoes

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© Book Club “Family Leisure Club”, edition in Russian, 2017

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Introduction

Pickling, salting and soaking are fairly common ways of preparing vegetables, fruits and mushrooms for the winter. And this is not surprising, since products prepared in this way are not only tasty, but also very healthy and nutritious. Thanks to special lactic acid bacteria formed during the preparation process, they preserve and increase vitamins and microelements, and also produce valuable enzymes.

What is the difference between pickling, pickling, and urinating? As the largest culinary researcher V. Pokhlebkin points out, the main difference is what types of brine are used. In pickles, the salt concentration in brines is at least 6–8%, in urines – 1.5–2%, with the obligatory sugar content in the latter being at least 6%. In pickling, the brine itself is released from the vegetables, drawn out by salt added in an amount of 2.5–3% of the total mass.

However, in this book, the names of the recipes follow the established tradition, and cucumbers cooked in brine can be called either pickled or pickled. In addition to the mentioned preparation methods, there are also recipes for pickling without vinegar. It is replaced with lemon juice and citric acid, as well as sour juices of berries and fruits.

Please note that the readiness dates for fermentations and pickles are given conditionally: when the temperature in the room increases, the processes of bacterial growth accelerate, and when the temperature decreases, they slow down. In any case, such preparations should be checked regularly and, if necessary, remove mold and add brine. During the active fermentation process, the brine may overflow the edge of the containers, so they need to be placed on a tray or not filled to the top. It is not recommended to use plywood, chipboard and other materials that may contain harmful substances as circles on which oppression is installed.

In recipes, the amount of vegetables, fruits and berries is indicated in kilograms. In this case, you need to weigh already prepared raw materials, for example cabbage without the top leaves and stalks. The amount of salt and sugar is indicated in tablespoons and teaspoons. If it is convenient for you to measure them in grams, keep in mind that 1 tablespoon contains 30 g of salt, 30 g of liquid honey, 25 g of sugar, and a teaspoon contains 12 g of salt, 10 g of sugar and 5 g of citric acid.

Cabbage preparations

Mid-late and late varieties of white cabbage are suitable for pickling. Choose white heads of cabbage, strong and dense, without signs of rot or damage, not frostbitten. The heads of cabbage are peeled from the top leaves and chopped into strips of about 5 mm. Cabbage cut too thinly will not be crispy, and coarsely shredded cabbage may ferment for a long time and unevenly. With the non-brine pickling method, for 1 kg of shredded cabbage, you usually take 20–25 g of salt (2 heaped teaspoons or 1 level tablespoon) and use only coarse salt, which must not be iodized. There are also options for preparing sauerkraut without salt at all. But a high concentration of salt is undesirable, since it inhibits the formation of lactic acid bacteria. Grind the cabbage with salt until the juice is released, but there is no need to apply excessive force, otherwise it will be too soft.

From herbs Dill, parsley, tarragon, basil, savory, celery, mint are suitable for fermentation. In addition to garden herbs, you can use cherry leaves, black currants, grapes, horseradish, caraway seeds and dill. As a rule, the fermentation container is covered with washed leaves and herbs. Most often, carrots, apples, cranberries, lingonberries, and roots are added to cabbage when fermenting. Their weight usually does not exceed 10% of the cabbage weight.

It is best to ferment cabbage in wooden tubs, enamel or ceramic dishes, or glass jars. Do not use aluminum containers or utensils with chipped enamel. The fermentation process at room temperature (19–22 °C) lasts from 3 to 7 days depending on the volume of cabbage - small portions ferment faster. In a cool room, the fermentation process can take up to 30 days. During active fermentation, juice is released from the cabbage, so the container with it must be placed on a tray or not filled to the top, leaving room for the resulting juice. It is convenient to use jars filled with water as oppression at home. The weight of the oppression should not exceed 15% of the cabbage weight. It is necessary to remove the pressure daily and pierce the cabbage with a wooden stick to the bottom to release the gases accumulated during fermentation. If you don't do this, the sauerkraut will taste bitter. You also need to collect the resulting foam from time to time. The brine of the finished cabbage becomes lighter, and the cabbage itself acquires a characteristic sour-salty taste. Store finished sauerkraut in a cool place.

Other types of cabbage can be used for pickling. Red cabbage is less juicy. You may need to mash it more intensely than cabbage, or add brine when cooking. Cauliflower is prepared using brine. Before cooking, it is soaked in salted water for 15–20 minutes so that no pests remain in the inflorescences. Before cooking, kohlrabi must be cleaned - cut off the leaves and green parts of the head to white pulp, and then washed.

Pickled and salted white cabbage

Classic sauerkraut

1 kg of white cabbage, 70-100 g of carrots, 1 tbsp. spoon of salt, ½ teaspoon of cumin or dill seeds

Chop the cabbage and grate the carrots on a coarse grater. Place some of the cabbage, carrots, caraway seeds in a fermentation container (pan, bucket), mix, add a little salt and compact. Place some more cabbage and carrots on top. Repeat, compacting each layer tightly to release the juice. Cover with cabbage leaves on top. Set oppression. Keep in a warm place for 3 days. Pierce the cabbage daily with a wooden stick to release accumulated gases. Store cooked cabbage in a cool place.

Cabbage pickled with saffron milk caps

1 kg of white cabbage, 150 g of saffron milk caps, 100 g of carrots, 1 tbsp. spoon of salt, black peppercorns

Wash the mushrooms thoroughly, separate the stems from the caps, and chop the stems. Chop the cabbage, mix with mushroom stems and grated carrots. Add salt and mash slightly. Place in a fermentation container in layers, arranging with mushroom caps and sprinkling with black peppercorns. Put under oppression. Keep at room temperature for 3–4 days. Pierce daily with a wooden stick. If there is not enough liquid, add brine (2 teaspoons of salt per 1 liter of water). Rearrange for storage in a cool place.

Sauerkraut with juniper berries

1 kg of white cabbage, 1 teaspoon of dried juniper berries, ½-⅔ teaspoon of dill seeds, 1 incomplete tbsp. spoon of salt

Pour boiling water over juniper berries. Chop the cabbage, add salt, lightly mash and mix with dill seeds. Place tightly in a fermentation container, alternating layers of cabbage with juniper berries. Cover with cabbage leaf. Keep at room temperature for 3 days, piercing daily with a wooden stick. Store cooked cabbage in a cool place.

Cabbage pickled with carrot tops

900 g white cabbage, 50–80 g carrot tops, 40–50 g horseradish root, 1 incomplete tbsp. spoon of salt

Cabbage with brown tomatoes and peppers

3 kg white cabbage, 1 kg small brown tomatoes, 2 kg bell pepper, 100 g carrots, 3 tbsp. spoons of salt, 1 leaf of horseradish

Finely chop the cabbage. Remove seeds from bell pepper and cut into strips. Cut the carrots into thin strips or grate them on a coarse grater. Cut the tomatoes into two parts, removing the stem. Combine cabbage, peppers and carrots, add salt and mash a little. Place the cabbage mixture and tomatoes in layers in a fermentation container. Cover with a sheet of horseradish, set pressure. Move to a cool place for fermentation.

Sauerkraut with fruits

1 kg of white cabbage, 100 g each of apples, pears and plums, 1 tbsp. spoon of salt

Finely chop the cabbage, add salt and mash. Peel apples and pears from seeds and cut into slices. Cut the plums in half, remove the pit. Place cabbage and fruit tightly in layers in a fermentation container and apply pressure. Keep for 3 days at room temperature, pierce daily with a wooden stick. At the end of the fermentation process, store in a cool place.

Sauerkraut with pumpkin

2 kg of white cabbage, 500 g of pumpkin, 2 tbsp. spoons of salt, 2 teaspoons of sugar, grape and black currant leaves

Peel and seed the pumpkin, cut the pulp into large pieces and sprinkle with sugar. Leave to allow the juice to release. Chop the cabbage, mix with salt, mash. Add the juice released from the pumpkin. Place half of the grape and blackcurrant leaves on the bottom of the fermentation container, a layer of cabbage on them, spread the pumpkin on top of it, fill the gaps between the pieces with cabbage. Cover with the remaining cabbage, cover with grape and blackcurrant leaves, and apply pressure. Keep at room temperature for 3-4 days, then put in a cool place.

Cabbage with pickled apples

4 kg of white cabbage, 3 kg of small firm apples, 250–300 g of carrots, 3 tbsp. spoons of sugar, 1½ tbsp. spoons of salt, blackcurrant and cherry leaves

Chop the cabbage and mix with grated carrots. Add salt and sugar, mash. Place a layer of cabbage in a fermentation container, spread the apples on top of it, filling the spaces between them with cabbage. Place the remaining cabbage on top, cover with blackcurrant and cherry leaves and press down to release the juice. If there is not enough juice, add brine (2 teaspoons of salt and 1 tablespoon of sugar per 1 liter of water). Set oppression. Keep at room temperature for 12–15 days, then transfer to a cool room.

Salted cabbage rolls with vegetables

1.5–2 kg white cabbage, 400 g carrots, 300 g sweet pepper, 100 g celery root

For the brine: 1 liter of water, 1½ tbsp. spoons of salt

Cut the pepper into strips, grate the carrots and celery on a coarse grater, mix. Cut the stalk from a head of cabbage. Disassemble the cabbage into leaves, blanch for 1 minute in boiling salted water, drain in a colander, cut off the coarse veins. Wrap the vegetable mixture in cabbage leaves and place the cabbage rolls tightly in a fermentation bowl. Boil water, dissolve salt, let cool. Pour cold brine over the cabbage rolls and set pressure. Keep for 3 days at room temperature, remove the pressure for a couple of minutes every day. Store finished cabbage rolls in brine in a cool place.

Salted cabbage rolls with carrots

1.5 kg white cabbage, 500 g carrots, 30–40 g garlic, 1 teaspoon Korean carrot spices

For the brine: 2 liters of water, 2 tbsp. tablespoons salt, ½ teaspoon sugar, 3–4 black peppercorns

Separate the cabbage into leaves and blanch in boiling water for 1–2 minutes. Grate the carrots, add the garlic passed through a press and spices for Korean carrots, mix. Wrap the filling in cabbage leaves and place the cabbage rolls in a fermentation container. Prepare the brine: bring water to a boil, add salt, sugar and black pepper. Let cool. Pour brine over the cabbage rolls and cover with a plate so that they do not float. Keep at room temperature for 3 days, then store in a cool place.

Salted cabbage rolls with stewed carrots

1.5 kg white cabbage, 500–700 g carrots, 50 g garlic, 50–70 ml vegetable oil

For the brine: 1 liter of water, 1 tbsp. spoon of salt

Grate the carrots on a coarse grater, fry in vegetable oil, add the garlic passed through a press and remove from heat. Separate the cabbage into leaves and blanch in boiling water for a couple of minutes. Wrap stewed carrots into cabbage leaves, place in a fermentation container and fill with hot brine. Cover with pressure so that the cabbage rolls are immersed in liquid, and keep at room temperature for 2-3 days. Rearrange for storage in a cool place.

Pickled and canned white cabbage

Cabbage with lemon and ginger

1.5 kg white cabbage, 500 g sweet pepper, 70-100 g lemons, 30 g ginger root

For filling: 1 liter of water, 1 tbsp. spoon of salt, 4 tbsp. spoons of sugar

Remove seeds from lemon and pepper. Shred the cabbage Bell pepper cut into thin strips, ginger and lemon into slices. Mix the prepared products and place in a container. Bring water to a boil, dissolve salt and sugar in it. Pour hot liquid over cabbage. Keep at room temperature until cool, then refrigerate overnight.

Pickled white and cauliflower cabbage

1.5 kg white cabbage, 750 g cauliflower, 200 g beets, 200 g apples

For the marinade: 1 liter of water, 1½ teaspoons of salt, 3 tbsp. spoons of honey, 100 ml lemon juice, 50 ml vegetable oil

Cut the white cabbage into large pieces, separate the cauliflower into inflorescences and pour over boiling water. Cut beets into slices, apples into slices, remove seeds. Place white cabbage, beets, cauliflower and apples. Combine all ingredients for the marinade and bring to a boil. Pour hot liquid over the vegetables and press down with pressure. Keep at room temperature for 4–6 days.

Cabbage "Pelustka" with citric acid

1.5 kg white cabbage, 250 g beets, 30–40 g garlic, dill

For the marinade: 800 ml water, 1 tbsp. spoon of salt, ½ tbsp. tablespoons sugar, 1 teaspoon citric acid, 2 bay leaves, 5–6 black peppercorns

Peel the beets, wash them, chop them into slices and place them on the bottom of the container. Remove damaged and green leaves from the cabbage, cut the head of cabbage into 6–8 pieces, cutting out part of the stalk. Place on top of the beets. Chop the garlic and dill and sprinkle over the cabbage. For the marinade, add spices, salt, sugar to boiling water, boil for 1–2 minutes, add citric acid and remove from heat. Pour the hot marinade over the vegetables until they are completely covered, and press down with pressure. Keep for 3 days at room temperature. Place the finished cabbage in a cool place for storage.

Cabbage with horseradish and lemon juice

1 kg white cabbage, 30 g horseradish root, ½ teaspoon dill seeds

For the marinade: 1 liter of water, 1½ tbsp. spoons of salt, 2 tbsp. spoons of honey, 70-100 ml lemon juice

Chop the cabbage, mix with grated horseradish and dill seeds, and transfer to a container. Bring water to a boil, add salt, honey and lemon juice. Pour warm liquid over the cabbage until it is completely submerged and press down with a plate. Keep at room temperature for 2–3 days. Rearrange for storage in a cool place.

Cabbage marinated with beets

1.5 kg white cabbage, 150 g beets, 20–30 g garlic

For the marinade: 1 liter of water, 1 incomplete tbsp. spoon of salt, 1 tbsp. spoon of sugar, ⅔-1 teaspoon of citric acid, 3–4 peas of black and allspice, 1–2 buds of cloves, 1 bay leaf

Cut the cabbage into large pieces, the beets into thin slices, and chop the garlic. Place the cabbage tightly in layers in a container, alternating with beets and garlic. Bring water with spices to a boil, add salt, sugar and citric acid. Pour the warm marinade over the vegetables, cover with gauze and leave at room temperature for 2-3 days. Then put it in the refrigerator for another couple of days. Store cooked cabbage in a cool place.

Cabbage marinated with ginger

800 g white cabbage, 80 g carrots, 20 g ginger root, 15 g garlic, hot pepper to taste

For the marinade: 500 ml water, 100 ml lemon juice, 1½ tbsp. spoons of salt, 1 tbsp. a spoonful of honey, ½ teaspoon each of coriander grains and allspice peas

Cut the cabbage into small squares, carrots and ginger into slices, chop the garlic and hot pepper. Mix vegetables. Add spices to the marinade water, bring to a boil, add salt and lemon juice. Remove from heat and let cool slightly. Stir honey in warm liquid and pour over vegetables. Keep at room temperature for a couple of hours, then put in the refrigerator for 10–12 hours.

Cabbage in lemon juice with ginger

1 kg white cabbage, 1½-2 teaspoons salt, 20 g fresh ginger root, 15 g garlic, 100 ml lemon juice, 100 ml vegetable oil

Cut the cabbage into squares, add salt and mash a little. Chop ginger root and garlic and add to cabbage. Add oil and lemon juice and stir. Place the cabbage in the prepared container, press down with pressure and place in the refrigerator. The cabbage will be ready in 12–18 hours.

Cabbage marinated with nuts

500 g white cabbage, 70 g walnuts, 50 g carrots, 15 g garlic

For the marinade: 70 ml lemon juice, 50 ml vegetable oil, 50 ml water, 1 tbsp. spoon of sugar, 1½ teaspoons of salt

Chop the cabbage and mix with grated carrots. Roast the nuts, peel and crush. Pass the garlic through a press. Add nuts and garlic to the cabbage. For the marinade, combine all ingredients and bring to a boil. Pour the boiling marinade over the cabbage, cover with a lid and keep at room temperature for 2 hours.

Canned cabbage rolls in tomato sauce

1.5 kg white cabbage, 1.5 kg carrots, 300 g onions, 100 g parsley root, 100 g celery root, 50 g garlic, 200 ml vegetable oil, 1–2 teaspoons salt

For the sauce: 1.5 kg tomatoes, 1½ tbsp. spoons of salt, 2 tbsp. spoons of sugar, 3-4 peas of black and allspice

Cut the stalk from a head of cabbage and place it in boiling water for a couple of minutes. Remove the top leaves. Place in boiling water again and remove the next layer of leaves. In this way, disassemble the entire head of cabbage. Grate the peeled carrots, celery root and parsley. Cut the onion into half rings. Fry the prepared vegetables in heated oil until soft, add garlic and salt, fry for a couple more minutes and remove from heat. Wrap the filling in cabbage leaves. For the sauce, grind the tomatoes in a blender or mince. Add peppercorns and cook over low heat until volume is reduced by a third. Season with salt and sugar. Prepare 4–5 0.5 liter jars. Pour a little hot sauce into the bottom of each, then place the cabbage rolls and pour boiling sauce over them so that there are no voids. Sterilize for 15–20 minutes, roll up the lids and wrap until cool.

Canned assorted cabbage and vegetables

1.5 kg of white cabbage, 1 kg of tomatoes, 500 g of carrots, 500 g of sweet pepper, 300 g of onion, 250 ml of vegetable oil, 1½-2 tbsp. spoons of salt

Chop the cabbage, grate the carrots, cut the pepper into strips, onion into half rings, tomatoes into slices. Combine vegetables, add salt and oil. Leave for 2 hours to release the juice. Place in jars along with the released juice. Sterilize 0.5 liter jars for 30 minutes, liter jars for 1 hour. Roll up the jars and wrap until cool.

Red cabbage preparations

Red cabbage in brine

1 kg red cabbage, 2 bay leaves, 6 allspice peas

For the brine: 1 liter of water, 1½ tbsp. spoons of salt, 2 tbsp. spoons of sugar

Chop the cabbage and place in a wide container, sprinkle with spices. Dissolve salt and sugar in boiling water, let cool to room temperature and pour over the cabbage until it is completely covered with liquid. Keep at room temperature for 3 days. Place the finished cabbage in a cool place for storage.

Red cabbage with garlic

1 kg red cabbage, 15 g garlic, 2 teaspoons salt

Chop the cabbage, add salt, mash slightly and leave for 20 minutes. Peel the garlic, cut into slices. Place the cabbage in a container for pickling along with the released juice, sprinkling with garlic. Press with pressure. If after 10 hours there is not enough liquid released, add brine (1 teaspoon of salt per 500 ml of water). Keep at room temperature for 4–5 days, piercing daily with a wooden stick. Then put it in a cool place.

Red cabbage with plums

1 kg red cabbage, 300 g plums, 1 tbsp. a spoonful of salt, 5–6 black peppercorns, 5–6 clove buds

Cut the cabbage into large pieces, sprinkle with salt and spices, and mash a little. Cut the plums into 2 parts, remove the pit. Place the cabbage in a container, layering with plums. Apply pressure to release the juice. Keep at room temperature for 3-4 days, pierce daily with a wooden stick. Then put it in a cool place for storage.

Red cabbage pickled with pepper

1.5 kg red cabbage, 200 g bell pepper, 100 g apples, 10 grape leaves, 1½ tbsp. spoons of salt

Chop the cabbage and rub with salt. Cut the pepper into 6–8 pieces. Cut the apple into quarters, remove the seeds. Place half of the grape leaves on the bottom of the fermentation container, cabbage on top, topped with peppers and apples. Compact. Cover with grape leaves and set pressure. If after 8-10 hours there is not enough juice released, add brine (2 teaspoons of salt per 1 liter of water). Keep at room temperature for 3 days, piercing daily with a wooden stick. Store cooked cabbage in a cool place.

Pickled red cabbage

1 kg red cabbage, 1 tbsp. spoon of sugar, 2 teaspoons of salt

Chop the cabbage, add salt and sugar, mix and leave for 30–60 minutes until the juice releases. Then place tightly in a fermentation container, apply pressure and cover with gauze. Keep at room temperature for 4–5 days, piercing daily with a wooden stick. Then put it in a cool place for storage.

Red cabbage with apples and onions

1 kg red cabbage, 200 g sour apples, 50 g onion, 2 teaspoons salt, allspice to taste

Chop the cabbage and rub with salt. Peel and seed the apples and grate them. Cut the onion into half rings. Add onions, apples and allspice to the cabbage, place tightly in a fermentation container. Apply pressure to release the juice. Keep at room temperature for 3 days, piercing daily with a wooden stick. Then put it in a cool place for storage.

Red cabbage with apples

1 kg of red cabbage, 250 g of sour apples, 1 incomplete tbsp. spoon of salt

Chop the cabbage and rub with salt. Peel apples, remove seeds, cut into strips. Mix cabbage and apples. Place tightly in a fermentation container to release the juice. Set oppression. Keep at room temperature for 3 days, remove the pressure daily and pierce the cabbage with a wooden stick. Then store in a cool place.

Red cabbage with grapes

1 kg red cabbage, 300 g grapes, 6 grape leaves

For the brine: 1 liter of water, 1½ tbsp. spoons of salt, 1 tbsp. spoon of sugar

Cut the cabbage into squares. Place half of the grape leaves in a fermentation container. On them - cabbage, sprinkled with grapes. Do not tamp. Bring water to a boil, dissolve salt and sugar in it, let cool. Pour cold brine over the cabbage and leave at room temperature for 2-3 days. Then store in a cool place.

Red cabbage with lemon and honey

1.5 kg red cabbage, 1 lemon

For the brine: 400 ml water, 1 tbsp. spoon of salt, 1½ tbsp. spoons of honey

Shred the cabbage. Cut the lemon into thin semicircular slices, remove the seeds. Mix with cabbage in a fermentation container. Bring water to a boil, dissolve salt in it, let cool slightly and add honey. Pour over the cabbage, set pressure and keep for 2-3 days at room temperature, piercing it daily with a wooden stick. Then put it in a cool place for storage.

Red cabbage with vegetables

1 kg of red cabbage, 500 g of onion, 500 g of celery root, 500 g of carrots, 500 g of beets, 500 g of bell pepper, 4 tbsp. spoons of sugar, 3 tbsp. tablespoons salt, 1 teaspoon citric acid

Chop the cabbage, cut the onion into half rings, grate the carrots, celery and beets, cut the bell pepper into strips. Combine the prepared vegetables, add salt, sugar and citric acid. Place tightly in a fermentation container, apply pressure to release the juice. Leave at room temperature for 4–5 days. Poke it daily with a wooden stick to release any gases that have formed. Store the finished cabbage in a cool place.

Assorted cabbage and carrots

1.2 kg white cabbage, 800 g red cabbage, 300 g carrots, 2 tbsp. tablespoons salt, 3 bay leaves

Chop both types of cabbage, add grated carrots, salt and mix well. Place in a fermentation container, adding a bay leaf. Apply pressure so that the cabbage releases its juice. If after 8-10 hours there is not enough juice released, add brine (2 teaspoons of salt per 1 liter of water). Keep at room temperature for 3-4 days, daily removing the pressure and piercing the cabbage with a wooden stick. Then store in a cool place.

Canned cabbage with apple juice

1.5 kg red cabbage, 1 tbsp. spoon of salt

For the marinade: 1 liter of sour apple juice, 1 tbsp. spoon of salt, 2-3 tbsp. spoons of sugar, 2 buds of cloves, 4 peas of allspice

Chop the cabbage, add salt and grind. Leave for 4-5 hours to release the juice. Place the cabbage in prepared small jars. Boil apple juice with spices for 3-4 minutes, add salt and sugar. Pour the hot marinade over the cabbage, immediately roll it up and wrap it until it cools.

Canned cabbage with apples

1 kg red cabbage, 500–600 g apples, 150 g beets

For filling: 1 liter of water, 1 tbsp. spoon of sugar, 2 tbsp. tablespoons salt, 1 teaspoon citric acid, 4–5 buds of cloves, 3–4 peas of allspice, a pinch of cinnamon

Peel the beets and cut into cubes. Cut the apples into slices, removing the core. Shred the cabbage. Bring the water for pouring to a boil, add spices, salt, sugar and citric acid. Blanch the cabbage in boiling water for 5 minutes, let cool. Place cabbage, apples and beets in layers in prepared jars. Bring the mixture to a boil and immediately pour into jars. Sterilize 0.5 liter jars for 15 minutes. Roll up and wrap until cool.

Assorted cabbage and apples

1 kg red cabbage, 1 kg white cabbage, 1 kg winter apples, 400 g carrots

For the brine: 2 liters of water, 2 tbsp. spoons of sugar, 2½ tbsp. spoons of salt

Finely chop both types of cabbage. Grate the carrots using a Korean carrot grater or cut into thin strips. Cut the apples into slices, remove the seeds. Place cabbage tightly in layers in a fermentation container, alternating with carrots and apples. Bring water to a boil, add salt and sugar, let cool. Pour brine over the cabbage until it completely covers. Set oppression. Keep at room temperature for 3-4 days, pierce the cabbage daily with a wooden stick. Store cooked cabbage in a cool place.

Canned cabbage with plums

2 kg red cabbage, 700 g plums

For the marinade: 1 liter of water, 2½ tbsp. spoons of salt, 4 tbsp. tablespoons sugar, 1½ teaspoons citric acid, ½ teaspoon each black peppercorns, cloves and ground cinnamon

Chop the cabbage and blanch in boiling water for 2 minutes. Drain in a colander, immerse in cold water and dry. Divide the plums in half and remove the pit. Place in boiling water for 1 minute. Place cabbage and plums in layers in small jars. For the marinade, bring water with spices to a boil, add salt, sugar and citric acid, stir and remove from heat. Pour boiling marinade into jars. Sterilize 0.5 liter jars for 10 minutes. Roll up the jars and leave until completely cool.

Cauliflower preparations

Sauerkraut

2 kg cauliflower, 3 bay leaves, 8 black peppercorns, 1 liter of water, 1½ tbsp. tablespoons salt, ½ teaspoon citric acid

Separate the cauliflower into florets. Bring water to a boil, add salt, citric acid, pepper and bay leaf. Blanch the cabbage in portions in the boiling marinade for 2–3 minutes, then place tightly in a fermentation container. Pour in cold marinade until it completely covers it. Press down with a plate or lid so that the cabbage does not float. Keep at room temperature for 3 days, check daily and add brine if necessary. Store cooked cabbage in a cool place.

Cauliflower with carrots and celery

3 kg cauliflower, 400–500 g carrots, 200 g celery root, 2 horseradish leaves

For the marinade: 1 liter of water, 1 tbsp. spoon of salt, ½ teaspoon of citric acid

Separate the cauliflower into florets. Grate celery root for Korean carrots, cut the carrots into slices. Prepare the marinade. Blanch cauliflower in boiling marinade in small portions for 2 minutes, then rinse with cold water. Place a horseradish leaf on the bottom of the pickling container, then place cabbage inflorescences, sprinkle with carrots and celery, cover with a horseradish leaf. Pour the cold marinade over the vegetables and press down with pressure so that they do not float. Keep at room temperature for 4-6 days, then put in a cool place.

Cauliflower with carrots and herbs

3 kg cauliflower, 500 g carrots, a bunch of celery, parsley and dill, 10 blackcurrant and grape leaves each

For the brine: 1 liter of water, 1½ tbsp. tablespoons salt, 4 black peppercorns

Boil water, add pepper and salt, let cool. Divide the cauliflower into florets and rinse thoroughly. Peel the carrots and cut into slices. Place half of the leaves and herbs on the bottom of the pickling container. Then pack the cabbage and carrots tightly, cover with the remaining leaves and herbs. Pour cold brine over the vegetables and press under pressure. Keep for 2-3 days at room temperature. Place the finished cabbage in a cool place.

Cauliflower in honey-lemon syrup

1 kg cauliflower, 150 ml lemon juice, 350 g honey, 50 g ginger root

Divide the cauliflower into florets and wash thoroughly. Mix lemon juice with 2 liters of cold water, place cabbage inflorescences in it, leave for 2 hours. Dissolve honey in 500 ml of water, bring to a boil and cook the syrup, stirring, until thick. Remove the cabbage with a slotted spoon and allow the liquid to drain. Place in prepared sterilized jars, add ginger cut into slices into each jar. Bring water with lemon juice to a boil, pour it over the cabbage and leave for 3-6 minutes. Then drain the water and pour over the cabbage honey syrup. Close the jars with plastic lids, keep them at room temperature until cool, then put them in the refrigerator. The cabbage will be ready in 2 days.

Sauerkraut with horseradish

3 kg cauliflower, 100 g parsley root, 50 g horseradish root, 2 horseradish leaves, 1 dill umbrella with seeds

For the brine: 1 liter of water, 2½ tbsp. tablespoons salt, 1 bay leaf

Separate the cauliflower into inflorescences, wash well and pour over boiling water. Wash the horseradish and parsley root thoroughly and cut into slices. Place a horseradish leaf and an umbrella of dill on the bottom of the pickling container, chopped roots on them, and tightly place cabbage inflorescences on top. Prepare the brine: bring water with bay leaf to a boil, add salt and let cool. Pour chilled brine over the cabbage, cover with a horseradish leaf, press down with pressure so that the vegetables do not float. Leave for 2-3 days at room temperature, and then move to a cool place.

Cauliflower with peppers and apples

3 kg cauliflower, 500 g bell pepper, 1.5–2 kg sour apples, 10 black currant leaves

For the marinade:

Separate the cauliflower into florets. Cut the pepper into 4–6 pieces. Core the apples and cut into slices. Prepare the marinade: bring water to a boil, add salt, sugar and citric acid. In the boiling marinade, blanch the cabbage in small portions for 2 minutes. Then pour cold water over the cabbage and let the liquid drain. Place half of the currant leaves in a pickling container, top with cabbage, apple slices and pepper. Cover with the remaining leaves and pour in the cooled brine. Press down with pressure so that the vegetables do not float. Keep at room temperature for 4-6 days, then put in a cool place.

Cauliflower marinated in wine

1 kg cauliflower

For the marinade: 200 ml dry white wine, 15 g garlic, 50 g Dijon mustard, 50 ml lemon juice, 50 ml vegetable oil, 1½ tbsp. tablespoons salt, ⅓ teaspoon ground black pepper

Disassemble the cabbage into inflorescences, blanch for 4–5 minutes in salted boiling water (1 teaspoon of salt per 1 liter of water). Combine wine, lemon juice, oil, mustard, salt, pepper, and pressed garlic. Mix well. Pour the marinade over the cabbage, stir and refrigerate. The cabbage will be ready in 6–7 hours.

Salted cauliflower with grapes

2 kg cauliflower, 1 kg green grapes, 300 g carrots, 50 g horseradish root, grape leaves

For the brine: 1 liter of water, 2½ tbsp. spoons of salt

To make the brine, boil water, add salt, let cool. Cut the cauliflower into florets and scald with boiling water. Wash and sort the grapes. Peel the carrots and horseradish and cut into slices. Place half of the grape leaves on the bottom of the pickling container, lay the cabbage tightly on top, sprinkle with grape berries, then a layer of carrots and horseradish. Cover with remaining grape leaves. Pour chilled brine, press the vegetables under pressure, and place in a cool place.

Pickled cauliflower with roots

3 kg cauliflower, 200 g celery root, 200 g parsley or parsnip root, a bunch of dill and celery, 10 cherry and black currant leaves each

For the brine: 1 liter of water, 2 tbsp. tablespoons salt, 4 black peppercorns, 2 bay leaves

Boil water for brine, add spices and salt, let cool. Separate the cauliflower into florets and rinse thoroughly. Peel the roots, cut the parsley into circles, and the celery into slices. Place half the cherry leaves, currants and half the greens on the bottom of the fermentation container. Then put cabbage and roots in layers, with the remaining greens and leaves on top. Pour in cooled brine, press down with pressure so that the vegetables do not float. Leave for 2-3 days at room temperature, then move to a cool place.

Sauerkraut with apples

3 kg cauliflower, 1 kg apples, 8 grape leaves

For the brine: 1 liter of water, 1 tbsp. spoon of salt, 1 tbsp. spoon of honey, 3–4 buds of cloves

Wash the cauliflower thoroughly and separate it into inflorescences. Core the apples and cut into slices. Bring water with salt and cloves to a boil. Blanch the cabbage in it in small portions for 2 minutes. Cool the brine and stir honey in it. Cover the bottom of the fermentation container with half of the grape leaves, place the cabbage and apples tightly on them, and cover with the remaining leaves. Pour in brine and press down with pressure. Keep for 4–5 days at room temperature. Then move to a cool place.

Pickled cauliflower with beets

1.5–2 kg cabbage, 150 g beets, 100 g carrots, 20 g garlic

For the brine: 1.5 liters of water, 3 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 3-4 peas of allspice and black pepper

Separate the cabbage into inflorescences and rinse thoroughly. Cut the beets into thin slices, carrots into slices, and chop the garlic. Place the cabbage in a three-liter jar, alternating layers with carrots, beets and garlic. Bring the brine water to a boil, add spices, salt and sugar, cook for a couple of minutes. Let cool slightly. Pour hot, but not boiling, brine over the vegetables. Keep at room temperature for 3-4 days, skim off foam if necessary and add brine. Place the finished cabbage in a cool place for storage.

Cauliflower with tarragon and mustard

1 kg cauliflower, tarragon sprig, 1 teaspoon mustard seeds, 1 bay leaf, 5 black peppercorns, 4 leaves of white cabbage

For the brine: 1 liter of water, 2 tbsp. spoons of salt

Wash the cauliflower thoroughly and separate into inflorescences. Blanch for 2–3 minutes in boiling salted water (1 teaspoon per 1 liter of water). Immediately immerse in cold water and let the liquid drain. Line the bottom of the pickling container with half the leaves of white cabbage. Place cauliflower and spices on top, pour cold brine. Leave for 2 days at room temperature, then move to a cool place.

Canned Spicy Cauliflower

700 g cauliflower, 100 g carrots, 100 g onions, 25–30 g garlic, 20 g hot pepper

For the marinade: 1 liter of water, 1 tbsp. spoon of salt, 1 teaspoon of sugar, ½ teaspoon of citric acid

Cut the onion and hot pepper into rings, carrots into slices, chop the garlic, and separate the cabbage into inflorescences. Bring water to a boil, add salt and citric acid. Blanch the cabbage in batches for a minute, remove and let cool. Place all vegetables in small sterilized jars. Add sugar to the marinade and bring to a boil. Pour the boiling marinade over the vegetables, roll up the jars and wrap until cool.

Canned cabbage with carrots

1 kg cauliflower, 200 g carrots, 5-6 blackcurrant and cherry leaves, a bunch of greens (dill and celery)

For the marinade: 1 liter of water, 1½ tbsp. tablespoons salt, ⅓ teaspoon citric acid, 3–4 peas of allspice

Separate the cauliflower into florets and rinse well. Cut the carrots into slices. Place currant and cherry leaves and half of the greens into jars. Place the cabbage on top, sprinkle with carrots, cover with the remaining greens. Pour boiling water over and leave for 2-3 minutes. Then drain the water, measure its volume and prepare a marinade based on it: bring to a boil, add salt, citric acid and allspice. Pour the boiling marinade over the vegetables and immediately seal the jars. When cool, store in a cool place.

Spicy cauliflower

1.5 kg cauliflower, 4 leaves of black currant and cherry, 4 sprigs of parsley

For the marinade: 1 liter of water, 1 tbsp. spoon of salt, 1 tbsp. a spoonful of sugar, 70 ml lemon juice, 4 allspice peas, 4 clove buds, ½ teaspoon mustard seeds, 1 bay leaf

Separate the cabbage into inflorescences. Blanch for 2–3 minutes in boiling salted and acidified water (1 teaspoon of salt and lemon juice per 1 liter of water). Drain in a colander. Place the cabbage in prepared small jars, add currant and cherry leaves, and parsley. Pour boiling water into the jars for 1 minute, then drain the water. Measure the volume of drained liquid and prepare the required amount of marinade. To do this, bring water with spices to a boil, dissolve salt and sugar in it, pour in lemon juice and remove from heat. Pour the hot marinade over the cabbage, roll up the jars and wrap until cool.