Pickled red cabbage - a recipe for the winter. Delicious homemade red cabbage salad.

Not many housewives know that red cabbage is just one of the subspecies of white cabbage and it, too, can be preserved. Red cabbage marinated according to this simple homemade recipe turns out crispy, aromatic, and a pleasant red-pink color.

Ingredients: carnation, allspice, cinnamon, red cabbage, Bay leaf, sugar, salt, vinegar, black peppercorns

Ingredient proportions for pickling cabbage:

- 10 kg. cabbage (weigh already shredded)

- 200 gr. salt (finely ground)

For filling:

- 400 gr. water

- 20 gr. salt (you can use any salt here)

- 40 gr. Sahara

— 500 gr. vinegar

Next, the spices are all calculated for a liter jar:

— Allspice and black pepper, 5 peas each

- A small piece of cinnamon

— Cloves – 3 pcs.

— Bay leaf – 1 pc.

A liter jar of our preparation will take approximately 500 - 600 grams. shredded cabbage and 300 - 400 grams of water.

Red cabbage

To prepare this recipe, the best variety of red cabbage called “Stone Head” is suitable. We start marinating cabbage by selecting healthy and dense heads of red cabbage, removing their top leaves and stalks. Then grate the cabbage using a medium shredder.

Place the shredded cabbage in an aluminum bowl or large stainless steel bowl and carefully knead with salt with your hands. Leave the cabbage that has started to release juice for two hours.

Then, it needs to be compacted into jars, not forgetting to put spices on the bottom before placing.

Then, fill the jars trampled with cabbage with the marinade filling prepared in advance. The marinade should not be added to the neck of the jar by just one finger. To keep our cabbage salad longer, pour a little vegetable oil into jars, cover with lids and store at a temperature of no more than 12 degrees.

You can also pickle white cabbage using this homemade recipe.

Red cabbage marinated for the winter is well stored and will be a good addition to meat and fish dishes.