Simple and tasty ways to pickle red cabbage for the winter in jars

Housewives canned red cabbage not only to diversify the diet. Such a vegetable has numerous beneficial properties - it compensates for the lack of vitamins C, K, trace elements silicon, potassium and manganese in winter and spring. Salted cabbage on its own, mixed with beets, pepper, apples, raisins.

Is it possible to salt red cabbage

Red cabbage is otherwise called blue or purple because of the color of its leaves. It is salted, fermented, pickled in the same way as white cabbage.

The main differences are in the proportions of additional ingredients, since red cabbage has a higher content of ascorbic acid.

Interesting! In Denmark, stewed red cabbage is served as a side dish for Christmas duck.

Purple leaves have a sweet taste, so less sugar is added when salting.

Simple and tasty ways to pickle red cabbage for the winter in jars

Choosing and preparing cabbage

For salting, middle-late and late varieties of vegetables are bought or planted in the garden.

Most Popular:

  1. GACO 741. Medium late grade. Heads of cabbage are flat-round, weighing up to 3 kg. Violet-gray leaves with a waxy bloom. The taste is spicy with a slight bitterness, which disappears during long-term storage. Cabbage lays well until spring.
  2. Benefit F1... A mid-season hybrid with good taste. Resistant to cultural diseases. Round-shaped heads of cabbage grow up to 2.5 kg. The leaves are red-purple.
  3. Rodima F1. Late maturing Dutch hybrid suitable for long-term storage and processing. Large dark red heads of cabbage grow up to 4 kg. Juicy crispy leaves stay fresh for a long time.
  4. Firebird. Mid-season variety. The dense heads of cabbage have a short stalk, the leaves of a bright red-purple color have a juicy sweet taste.
  5. Varna F1. Late hybrid of Japanese selection, drought tolerant. Dark red elongated heads of cabbage grow up to 3 kg in weight. The taste of the leaves is excellent.

Key recommendations:

  1. Large dense heads of cabbage are chosen for salting.
  2. Remove the top leaves. Inspect the vegetable for rotten spots.
  3. A wide knife or a special grater is used for shredding: such cabbage has thick and coarse leaves.
  4. In order for the vegetable to start up the juice, it is not only crushed, but also crushed with a crush.

How to pickle red cabbage

In the classic version, the vegetable is mixed with carrots and spices.

Ingredients and proportions:

  • a head of red cabbage - 4 kg;
  • large carrots - 3 pcs.;
  • coarse salt - 5 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • allspice to taste.

Step-by-step instruction:

  1. The head of cabbage is cleaned from the upper leaves, finely chopped.
  2. Carrots are washed, peeled, rubbed coarsely.
  3. Mix vegetables in a deep container, sprinkle with salt and pepper.
  4. Knead until juice is formed.
  5. Add sugar, crush again.
  6. Vegetable mass is placed in clean glass jars, tamped well.
  7. Leave under load at room temperature for 3 days.
  8. Every day, 3-4 times, pierce the mixture with a wooden stick to remove excess carbon dioxide.
  9. On the 4th day, the jars are closed with lids. Put away for storage in a cold place.

Recipe variations

Simple and tasty ways to pickle red cabbage for the winter in jars

Salting red cabbage for the winter in jars is done in different ways. Experimental enthusiasts bring new ingredients to the traditional recipe.

With beet juice

For a Georgian pickled cabbage recipe you will need:

  • head of cabbage - 3 kg;
  • garlic - 6 large cloves;
  • medium-sized beets - 2 pcs.;
  • large table salt - 6 tbsp. l .;
  • sugar - 4 tbsp. l .;
  • water - 1 l;
  • vinegar 9% - 250 ml;
  • spices (peppercorns, cloves, bay leaves, cinnamon) - to taste.


  1. Beets are washed, boiled or baked until tender.
  2. Sterilize 3 liter jars.
  3. The cabbage is finely chopped, placed in a deep, wide container.
  4. Sprinkle with salt, sugar, wrinkle a little.
  5. Add spices, mix.
  6. Beets are finely rubbed or passed through a meat grinder.
  7. Marinade is cooked: beet juice is squeezed into boiling water, removed from heat, vinegar is added.
  8. The vegetable mass is placed in jars, tamped. Pour in hot marinade.
  9. Roll up with sterilized metal lids.
  10. The containers are turned upside down. Wrap up with a blanket.

After complete cooling, the workpieces are stored in a cold place: cellar, basement, refrigerator.

With bell pepper


  • head of cabbage - 1 kg;
  • bulgarian pepper - 1 kg;
  • large onions - 1 pc .;
  • cloves - 3 pcs.;
  • coarse salt - 75 g;
  • sugar - 50 g;
  • vinegar 9% - 40 ml.

Step-by-step instruction:

  1. The cabbage is chopped with medium strips.
  2. The peppers are washed, the stalk is cut, the seeds are removed. Place vegetables in boiling water for 3-4 minutes, then in cold water. Cut into long strips.
  3. Peel the onion, finely chop it.
  4. Vegetables are laid out in a deep bowl, sprinkled with salt and sugar. Stir.
  5. Add vinegar, cloves, mix again.
  6. Transfer to small jars.
  7. Pasteurized for 30 minutes.
  8. Roll up with metal lids.

After cooling, the product is stored in a basement, cellar or refrigerator.

With apples

For salting take sweet and sour apples.


  • red cabbage - 1.5 kg;
  • apples - 2 pcs.;
  • large onions - 1 pc .;
  • dill seeds - to taste;
  • coarse salt - 3 tbsp. l.

Step-by-step instruction:

  1. Cabbage leaves are finely chopped.
  2. Apples are washed, peeled, cut into strips.
  3. Peel the onion, cut into thin half rings.
  4. Sprinkle the cabbage with salt in a deep wide bowl, crush it.
  5. Add apples, onions, dill seeds. Stir.
  6. The mass is transferred to clean glass jars and tamped.
  7. Cover with gauze, put under the load.
  8. Leave at room temperature for 3 days.
  9. They are removed for storage in a cool place, having previously closed the containers with nylon lids.

With raisins

Simple and tasty ways to pickle red cabbage for the winter in jars

A delicious recipe for red cabbage with raisins will appeal to lovers of dried grapes and honey.

Ingredients per 500 ml jar:

  • 300 g of chopped red cabbage;
  • 2 tbsp. l. olive oil;
  • 1 tbsp. l. honey;
  • 3 tbsp. l. seedless raisins;
  • 1 tsp coarse salt;
  • 1 medium sweet and sour apple;
  • 50 ml of apple cider vinegar;
  • parsley leaves to taste.

Step-by-step instruction:

  1. Raisins are washed, soaked in hot water for 10-15 minutes, dried on a towel.
  2. The apple is washed, peeled, rubbed coarsely.
  3. Finely chop the parsley.
  4. Shredded cabbage, apple, raisins, parsley are mixed with salt in a bowl.
  5. For the marinade, mix vinegar, oil and honey.
  6. Pour the vegetable mass with marinade and mix well.
  7. Put in the refrigerator for a day.

After 24 hours, the snack is ready to eat. Sprinkle with chopped walnuts before serving.

Important! For long-term storage for the winter, the mass is transferred to sterilized jars and rolled up.

Instant recipe

When salting, a lot of time is spent on cutting vegetables, and fermentation takes several days. There are also quick ways to cook such cabbage.


  • red head of cabbage - 2 kg;
  • water - 500 ml;
  • salt - 100 g;
  • sugar - 100 g;
  • vinegar 9% - 200 ml;
  • peppercorns - 5 pcs.;
  • bay leaf - 3 pcs.;
  • cloves - 5 pcs.

How to cook:

  1. The upper leaves are removed from the head of cabbage, cut into 2 parts, the stump is removed.
  2. Cut each half into pieces of a size that fits easily into the jar.
  3. Put the vegetable in a wide container, sprinkle with salt. Leave for 2-3 hours.
  4. Brine is prepared: salt, sugar, spices are poured into boiling water. Boil for 2-3 minutes. Harvested bay leaves.
  5. Remove from heat, add vinegar.
  6. Cabbage pieces are transferred to clean glass jars, filled with hot brine.
  7. Sterilized for 30 minutes.
  8. Roll up with metal lids.

With "Aspirin"

Simple and tasty ways to pickle red cabbage for the winter in jars

When salted with Aspirin, cabbage retains its original bright color. Acid increases shelf life and prevents mold.


  • head of cabbage - 1.5 kg;
  • Aspirin - 2 tablets;
  • anise seeds - 10 grains;
  • hot pepper - 0.5 pod;
  • ginger root - 20 g;
  • mustard powder - 1 tbsp. l .;
  • water - 1 l;
  • coarse salt - 5 tbsp. l.


  1. Remove the top leaves from the head. The vegetable is finely chopped.
  2. Stir in salt. Pour in water and leave for 8-10 hours. It is convenient to do this at night.
  3. Drain off excess liquid.
  4. Mustard powder, anise seeds, peeled and chopped ginger root are fried in a pan.
  5. Add 0.5 l of water, pepper. The contents are stewed for 3-4 minutes.
  6. Pour cabbage with this marinade, put "Aspirin".
  7. Keep in a jar under the lid for 3 weeks until tender.

Storage conditions

To make homework happy for a long time, experienced housewives adhere to the following rules:

  1. Pickled vegetables are sterilized and rolled up to be stored in the apartment. Banks are placed in a dark, cool place, away from the heating system.
  2. In the basement, pit or cellar at a temperature of 0 ... + 5 ° C, blanks are stored for up to a year.
  3. In the apartment, cabbage is kept in the refrigerator, frozen without brine and left on a cold balcony or in the freezer.

It is interesting:

The best recipes on how to salt Brussels sprouts for the winter.

Cooking technology and the best recipes for sauerkraut with sugar.

How to ferment cabbage with cabbage correctly.


Basic recommendations for cooking, seaming and storage:

  1. The upper leaves, even if they are not spoiled, are not taken for pickling.
  2. For long-term storage, glass jars of the required volume are selected.
  3. Before laying, the containers are thoroughly washed and sterilized.
  4. For short-term maintenance (no more than 7 days in the refrigerator), plastic containers are used.
  5. Metal lids must be boiled for 2-3 minutes to get rid of factory grease.
  6. When storing pickled or salted preparations in the pantry, a little vegetable oil is added to the vegetables: this prevents the growth of bacteria.
  7. The shelf life of snacks is increased by cranberries or lingonberries.


To prepare delicious cabbage for the winter, take mid-season and late varieties: they are distinguished by juicy and crunchy leaves. When choosing a recipe, they are guided by the availability of ingredients, cooking time, taste preferences of family members.

Pickled blanks are suitable for long-term storage for the winter: they retain their bright color for a long time and have a pungent, pungent taste.

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