Marinated cabbage for the winter with citric acid


What a delicious pickled cabbage! Sweet or sour, spicy with pepper or pink with beet, it is as appropriate as a holiday snack, good for lunch or dinner. Serve it to meat dishes as a side dish, perfectly complements the potato in any form. The sour taste gives this dish the addition of vinegar. And it can not be used by everyone. An excellent solution is to replace vinegar with citric acid. The taste qualities of this pickled vegetable with citric acid are just as good; the stocking is also well kept.

Citric Acid Properties

In nature, it is found in many fruits and vegetables. But commercially mined not from them, it would be too expensive. Synthetic citric acid, known to us as the food additive E-330, is obtained in the process of biosynthesis from sugar or sugar-containing substances. Mold fungi of the Aspergillus niger strain help in this process. Its white crystals are widely used in the food industry, in home cooking. Most doctors insist on the safety of this product for humans with proper use. But everything is good in moderation, so it should be applied with caution and within reasonable limits.

A warning! Sometimes this product may be allergic. There are diseases in which it is not indicated, so it is best to consult a doctor before using it.

How to replace vinegar with citric acid

Most of the recipes pickled cabbage is designed for the use of vinegar. In order not to spoil the workpiece, the amount of citric acid must be calculated correctly.

  • If you decide to prepare a solution similar to 70% acetic acid, known as acetic essence, you will need to dissolve 1 tbsp. spoon of dry product in 2 tbsp. spoons of water. We get about 3 tbsp. spoons of acidic solution.
  • To prepare a solution similar to 9% table vinegar, dissolve 1 tbsp. a spoonful of citric acid crystals in 14 tbsp. spoons of water.

Knowing these proportions, it is possible to cook pickled cabbage both for winter and fast cooking according to any recipe. By the way, 1 tsp topless contains 8 g of this product.

Cabbage marinated with citric acid

Sauerkraut is tasty, healthy, but the process of fermentation takes time, there is often nowhere to store a lot of fermentation. It is easier to marinate in small portions and store in the refrigerator. The cabbage pickled according to this recipe is ready the next day.


On 2 kg of cabbage heads you need:

  • a couple of carrots;
  • small head of garlic;
  • marinade of a liter of water, 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 4 tbsp. spoons of vegetable oil and 1.5 tsp of citric acid.

Chopped cabbage mixed with grated carrots, chopped garlic, spread in a jar. Fill with hot marinade made from all ingredients. It should be boiled for a couple of minutes. If desired, you can add sweet pepper or cranberry to the billet. Keep the product in the cold.

In the following recipe, spices are added to the marinade, which radically changes its taste, makes the final product fragrant and very tasty. Prepare this pickled cabbage both for direct consumption and for the winter.

With spices

Medium sized cabbage forks will require:

  • 1 carrot;
  • 3-4 garlic cloves;
  • marinade from a liter of water, art. spoons of sugar, 2 tbsp. spoons of salt, 1/3 tsp lemon;
  • 3-4 leaves of laurel, ten peas of black pepper.

In the method of cutting products, there are no restrictions. You can chop cabbage traditionally or chop into pieces, grate carrots on any grater, except for very fine ones, or cut into slices.

Attention! If you eat the dish right away, you can simply wash the dishes well, sterilization is obligatory for winter preparations.

Put peeled garlic with spices on the bottom of the jar, fill it almost to the top with a mixture of vegetables, pour boiling marinade, which is prepared from all the above components. Marinade must be allowed to boil for about 10 minutes. Further actions depend on whether the cabbage will be eaten immediately, or whether it will be left for the winter. In the first case, it is enough to close the plastic cover and put on the cold. In the second, the banks must be hermetically sealed.

Tip! If there is no possibility to keep cabbage in the cold, then it is better to sterilize the jars beforehand in a water bath, and then close them tightly.

Sterilization time for liter cans about 15 minutes.

Everyone knows how a small addition of coriander changes the taste of bread. If you cook pickled cabbage with it, the result will be unexpectedly pleasant.

With coriander

For 1 kg of cabbage heads you need:

  • carrot;
  • small head of garlic;
  • marinade of a liter of water, 2 tbsp. spoons of salt, 3 tbsp. tablespoons sugar, 0.5 tsp lemon;
  • spices: 5-6 leaves of laurel, 1.5-2 tsp. of unmilled coriander;
  • 4 tbsp. spoons of vegetable oil.

We chop the chopped cabbage with the addition of a small amount of salt, add the grated carrot, press the cans tightly into the jars, transferring it with coriander and coriander seeds. Cook the marinade, dissolving all the ingredients in the water. Pour it into cans of cabbage. Let the day stay warm. After a day, pour the calcined vegetable oil in jars, take it out in a cool place.

You can cook this vegetable with other spices.

With curry

For 1 kg of cabbage heads you will need:

  • 3 tsp salt;
  • Art. spoon of sugar;
  • 2 tsp curry;
  • h. spoon black pepper milled;
  • 0.5 tsp citric acid;
  • 2 tbsp. spoons of vegetable oil.

Cut cabbage with small pieces, sprinkle with all dry ingredients and mix well. We give her to put the juice, pour it with oil and dissolved in 3-4 tbsp. spoons of boiled water lemon. We place under pressure for 24 hours, and then until readiness we keep in the cold without removing the load.

Tip! Do not forget to stir the dish several times.

The following recipe for lovers of spicy dishes.


For one medium sized cabbage head you will need:

  • 2 carrots;
  • small head of garlic;
  • hot pepper pod;
  • 3 dill umbrellas;
  • 80 ml of water and vegetable oil;
  • Art. salt spoon;
  • 80 g sugar;
  • 1/3 Art. spoons of citric acid.

Mix the sliced ​​cabbage, garlic, pepper and carrots, cut into rings, dill umbrellas. Cook the brine from all liquid ingredients, add citric acid and pour into vegetables. Knead well and let cool under pressure. After a day you can eat the dish.

A set of vegetables that can be added to pickled cabbage is quite diverse. Very tasty is pickled cabbage with apples. Such preparation can be made for the winter.

With apples

On a head out a little more than a kilogram you need:

  • 4-5 small carrots;
  • 4 apples;
  • marinade of a liter of water, 2 teaspoons of salt, 3 teaspoons of sugar and teaspoons of lemon.

Chop cabbage, apples and carrots three grated with large holes, mix and put in sterile jars. Prepare the marinade from all ingredients and pour boiling water into jars.

Attention! We let out all the air from the can, for this we mix the contents with a fork.

Cover them and hold them in a water bath for hours from the moment of boiling water. We take out of the water and roll hermetically. Give cool, well-insulated.

In this recipe met cabbage, carrots, beets and sweet peppers. The result was a delicious harvest for the winter.

With beet and carrot

On the large cabbage forks you will need:

  • 2 carrots;
  • beet;
  • 3 sweet peppers, better than a different color;
  • small head of garlic;
  • according to art. spoonful of lemon and sugar;
  • we will salt to taste;
  • a bunch of greens, parsley or dill;
  • peppercorns.

Cabbage cut into slices, carrots and beets into circles, pepper in strips, finely chop the garlic. Putting vegetables in layers, shifting with greens and garlic. Add pepper peas. We take so much water that the marinade then covers the vegetables, and add salt, citric acid, and sugar to it. Boil and pour them cabbage.

Tip! Marinade should cool to a warm state.

We leave it warm, putting the load on top. After three days the cabbage is ready. It is well kept in the cold.

Let's marinate cauliflower.

Cauliflower, pickled

On the head of cabbage inflorescences weighing about 0.5 kg you need:

  • 4 clove buds and peppercorns, 2 laurel leaves;
  • pinch of lemon;
  • 80 g of sugar;
  • 2 tbsp. spoons of 9% vinegar;
  • 70 grams of salt.

Boil cabbage head disassembled into inflorescences in water with citric acid for 5 minutes.

In this case, citric acid does not act as a preservative. It is needed to keep the inflorescence whiteness.

Strained inflorescences laid out in sterile jars, which are already packed spices. Fill with boiling marinade of water and other ingredients. We roll up, let cool to warm.

Tip! Remember to turn the jars upside down.

This recipe is for lovers of natural products. Lemon gives acid to the marinade. Finish the dish in a day.

With lemon

On a large cabbage head weighing 3 kg you need:

  • Bulgarian pepper - 1 kg;
  • lemon;
  • marinade from a liter of water, 2 teaspoons of salt, 0.5 cups of honey.

Shred cabbage and pepper into strips, cut lemon into circles. We put the vegetables in well-washed jars, adding lemon. Boil the marinade out of the water and the rest of the ingredients and immediately fill in the vegetables. You can store them under plastic covers.


Cabbage marinated with citric acid is a tasty and healthy dish that can be served daily.