Spicy, pungently smelling, fresh and pleasantly crispy pickled slices of cabbage with beets will become an indispensable treat on the table, and this pickle can not only diversify, but also decorate the daily menu. Every housewife can use the recipe for pickled cabbage with beets, proven over the years and experience: the components of the dish are very simple and will not require much time from you.
Taste Info Vegetable snacks
Ingredients
- White cabbage (firm, fresh and without foulbrood). Let's take forks weighing 1.5-2 kg.
- Table beets (medium size, rich color, without diaper rash) - 1 piece.
- Half a small head of garlic.
- For rich and quick marinade take
- One liter of clean, filtered water.
- 3 tablespoons white sugar.
- 3 tablespoons table salt coarse grind.
- Black peppercorns (allspice can be used) – 10 pieces.
- Bay leaf – 3-4 leaves.
- Half a glass of 9% regular vinegar.
How to cook pickled cabbage with beets
1. In the process of preparing our original Russian snack, we cut the cabbage large pieces, removing very thick veins. 
2. Cut the beets into thin strips or simply into three coarse grater. 
3. Cut the peeled and separated garlic cloves lengthwise into several pieces. 
4. Mix all the ingredients thoroughly and carefully and place them in a three-liter glass container to marinate. 
5. We make the marinade as follows - pour water into a small enamel pan set over moderate heat. After it boils, add salt and sugar, add bay leaf and pepper. Boil for 10 minutes, remove the spices and add vinegar, stir. 
6. Cool the marinade and pour it over the cabbage. If you pour boiling marinade over vegetables, you need to be very careful, because the hot liquid can get on the glass and then the jar will burst right in your hands. To avoid this, use a large spoon that will allow you to slowly pour the marinade. This method will give the jar time to warm up well. 
7. After cooling completely, move the container to the refrigerator, on the bottom shelf. Maintain in such conditions for exactly one day, after which the pickled cabbage with beets can be served, seasoning sunflower oil and spices to your taste.
Cabbage and beets will be stored in the refrigerator; use an airtight container or jar with a plastic lid.
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Recipe No. 2. Korean purple cabbage with beets
Love moderately spicy, moderately sweet, spicy and fresh snacks? This pickled cabbage with garlic, carrots and beets will definitely not leave you indifferent! It has everything in moderation: a little spice, there is no “skew” towards any of the vegetables, and there is just as much sweetness as there is vinegary spiciness. Try making this “salad” from fresh vegetables, it will amaze you with its tenderness and aroma!
For a whole salad bowl of this dish you will need:
- 1 small cabbage fork (or half a large one)
- 1 carrot,
- 1 beet,
- 5-7 cloves of garlic (but you can use a whole head),
- liter of water,
- 2-3 buds of cloves,
- a pinch of cumin,
- 1-2 bay leaves,
- 3 tablespoons of sugar (can be topped),
- 1 teaspoon salt,
- 0.5 cups of any vegetable oil (but it’s better to take refined oil),
- 0.3 cups of vinegar (if you like it spicier, take 0.5 cups).
Korean cabbage recipe step by step with photo:
Cut the washed cabbage into squares. Large or not is at your discretion, but you still don’t need to chop it too finely. Throw away the stalk (or you can peel it and give it to the children - let them crunch). 
Wash the carrots and beets, peel and grate on a coarse grater. Squeeze out the garlic.
Combine all the vegetables in a large bowl (it is best to take a glass bowl with a lid - it will be convenient to store the salad in the refrigerator). 
Pour water into a saucepan, add oil, vinegar, salt and sugar, as well as spices - cloves, cumin and bay leaves. Bring water to a boil. 
Pour the boiling marinade over the cabbage. 
The finished Korean cabbage will be a beautiful purple color, very similar to the petals of the May rose. You can serve it with cutlets, mashed potatoes... And how well it goes in nature, with grilled sausages and/or shish kebab! In addition, this is a good snack to accompany vodka or other strong drinks.
This is an appetizer, also known as a Korean salad. It can be made in winter - but it turns out much tastier from summer, fresh and juicy vegetables. Be sure to try making it while the garden beds and markets are still bursting with them!
Preface
There are a considerable number of cooking options for canning this healthy autumn vegetable. Cabbage for the winter with beets is one of the favorite and often used recipes.
Cabbage for the winter with beets according to an old recipe from Georgia
In books or other literature on cooking it can be found in several forms, so each housewife has the opportunity, at her own discretion and taste, to choose the one that suits her or supplement it with her own ingredients.
Few housewives know this recipe, since it came to us from the Caucasus. But for a change it’s worth trying and evaluating this method.
Ingredients used:
- 2.5 kg cabbage;
- 2 carrots;
- 1 beet;
- 4 cloves garlic;
- 0.05 kg horseradish root.
- 0.2 liters of water;
- 0.125 kg of vegetable oil;
- 0.125 kg sugar;
- 0.125 l vinegar 6%;
- 1 tablespoon salt.
If you feel that you do not have enough marinade, increase the amount of all ingredients for this marinade by 2 or 3 times.
Before making cabbage with beets, let's consider the subtleties of the process.
This type of cabbage takes a while to prepare, but it’s worth it. First, wash the vegetables well and dry them on a clean towel. Remove wilted leaves from cabbage. Then we peel other vegetables. Next, we make preparations from our vegetables. Let's cut the head of cabbage in large pieces, and grate the carrots and beets. Peel the garlic, remove the skin from the horseradish, wash and chop small cubes. Place everything in a saucepan and then stir.
If you use this recipe for cabbage with beets, you need to prepare a rich marinade in advance. To do this, add oil to heated water, required quantity sugar and salt, vinegar. Place the pan on low heat and heat until boiling.
Now let's look at how cabbage and beets are sealed in jars for the winter. Large pieces of cabbage with beets and other ingredients are placed in pre-prepared jars, and the marinade is poured. The containers are tightly closed and remain that way for 3–5 hours.
Recipe for red cabbage with beets - Korean version
This snack is in constant demand due to its unusual taste and sharpness, which is so typical oriental cuisine. In addition, when you have to observe, such a dish will come in handy.
- one medium head of cabbage;
- 1 beet;
- garlic to your taste;
- 1 onion.
To fill 1 liter of water you need:
- 50 ml vinegar;
- 0.5 tbsp. granulated sugar;
- 2 tbsp. l. salt;
- 0.5 cups of oil;
- spices.
Korean cabbage preparation technology
According to this recipe, the dish is prepared quickly and easily, even for a young housewife. We thoroughly wash the vegetables, dry them and cut them into small squares. Cut the beets and garlic into long strips, and the onion into half rings. Place the cabbage and beets in pieces into a fairly deep container and mix. Then it's time to create aromatic marinade. To do this, pour clean water into a container, salt, sugar, and add vegetable oil. Add bay leaf and pepper. Boil everything until the sugar and salt dissolve, and before removing from the heat, add vinegar according to the recipe.
Then the cabbage in layers with beets and other vegetables is placed in jars of various capacities. Pour marinade over everything and let it brew for 7-8 hours in a warm room. After the time has passed, place the salad in a cool room. In a day, your fragrant and crispy cabbage with beets, canned in jars, is ready.
Classic - beets and cabbage for the winter
- 1 head of cabbage;
- 1 beet and 1 carrot.
For the marinade:
- one liter of water;
- 0.5 tbsp. oils;
- 0.2 liters of vinegar, preferably from grapes or apples;
- 1 cup of sugar;
- 2 spoons of salt;
- a few cloves of garlic.
We continue the topic of preparations for the winter. I was very fascinated by this topic, and I decided that cabbage with beets for the winter would not only look beautiful in a jar, but would also delight those at home with its crunch. By adding beets to cabbage, we get a beautiful color and more delicate taste. Let's try?
Cabbage for the winter with beets and garlic - step by step recipe with photos
Garlic gives all dishes a special aroma and taste, and garlic even goes very well with cabbage. The recipe is very easy to remember - we will need 8 tablespoons of almost all spices.
We will need:
- large head of cabbage - 4 kg
- beets - 1 kg
- garlic - 1 head
- salt - 8 tbsp. l.
- sugar - 8 tbsp. l.
- vinegar 9% - 8 tbsp. l.
- bay leaf - 8 pcs.
- chili pepper - to taste
- peppercorns - to taste
- dried dill - 1 umbrella per jar
- water - 5 liters
- In this recipe, the cabbage should be cut into fairly large pieces, but so that they fit freely through the neck of the jar.
2. Peel the raw beets and cut into thin slices.
3. Place a layer of beets on the bottom of a 3-liter jar, and then pieces of cabbage. We compact the cabbage a little with our hands so that it fits more. Place bay leaves, dill umbrellas, peppercorns and hot chili peppers in a jar. You can put a whole clove of garlic in a jar, or you can chop it.
4. Place the beets on the cabbage again, then again the cabbage and spices. So, alternating layers, we reach the top of the jar.
5. Prepare the marinade. Boil about 5 liters of water, bring to a boil and add salt, sugar and vinegar.
6. Pour hot marinade over cabbage in jars.
7. Place the jars in a saucepan with hot water and sterilize for 20 minutes, and then roll up with metal lids. Turn the jars upside down, wrap them in a warm blanket and leave until completely cool.
Pickled cabbage with beets for the winter in jars - recipe with photo
This recipe is similar to the previous one, only we add carrots to the cabbage and beets. The result is a slightly different taste of pickled cabbage. If you like your cabbage spicier, you can add hot chili pepper to taste.
We will need:
- cabbage - 1 head
- carrots - 4 pcs.
- beets - 2-3 pcs.
- garlic - 4-5 cloves
- water - 1 liter
- salt - 1 tbsp. l.
- sugar - 1 tbsp. l.
- vinegar 9% - 100 ml.
- vegetable oil - 2 tbsp. l.
- black peppercorns - 10 pcs.
- allspice - 6 pcs.
- bay leaf - 2 pcs.
1. In this recipe, we will cut the cabbage into large pieces. You can try a piece on the jar; the cabbage should fit freely through the neck.
2. Cut the carrots into slices.
3. Beets can be cut into thin slices.
4. Peel the garlic and cut the cloves into pieces.
5. Place the vegetables in a clean 3-liter jar. Beets go to the bottom of the jar, add cloves of garlic and slices of carrots on top. Add bay leaf, black and allspice to taste. Now we compact the cabbage into the jar. We repeat all the layers again - beets, garlic, carrots, spices, cabbage. This way we reach the neck of the jar.
6. Boil water and add salt, sugar, vinegar and vegetable oil to it. Pour the hot marinade over the vegetables in the jar.
7. Close the jar with a plastic lid and set to marinate at room temperature for two days.
During marinating, the marinade may spill out of the jar, so place the jar on a plate to collect excess liquid
8. After two days we can enjoy a beautiful and crispy snack.
Sauerkraut with beets in jars - a delicious recipe for the winter
Pickled cabbage is usually prepared with vinegar. But sauerkraut is healthier. I talked about it in one of the previous articles. But if you want to cook a beautiful sauerkraut with beets, then pay attention to this recipe.
We will need:
- cabbage - 1.5 kg.
- carrots - 300 gr.
- beets - 300 gr.
- garlic - 2 cloves
- water - 1 liter
- salt - 3 tbsp. l.
- sugar - 2 tbsp. l.
- coriander - 1/2 tsp.
- Cooking vegetables. The cabbage will again be in fairly large pieces.
2. Grate the carrots on a coarse grater.
3. We also grate the beets.
4. Place vegetables in clean jars in layers. Place beets at the bottom, then grated carrots and cabbage. Lightly compact the vegetables with your hand.
5. Vegetables will need to be poured with marinade. To do this, bring the water to a boil, add salt, sugar and coriander. Cook the marinade for 5 minutes and leave until completely cooled.
6. Pour the cooled marinade over the cabbage. We pierce the cabbage in several places with a wooden stick and leave it to ferment for 3 days. During these 3 days, be sure to pierce the cabbage every day with a wooden stick or knife to release the accumulated gases, otherwise the cabbage will taste bitter.
Georgian cabbage - a recipe for pickled cabbage with beets for the winter
Spicy, tasty crispy cabbage in Georgian style. It is also called Gurian cabbage. Judging by the number hot pepper, the snack turns out fiery and tasty.
Cabbage with beets in Korean “Pelustka”
Korean recipes have already become traditional on my blog. Now it’s the turn of Korean cabbage.
To get a beautiful cabbage color, choose beets that are dark burgundy in color.
We will need:
- cabbage - 1 head (∼ 2 kg.)
- beets - 300 gr.
- garlic - 1 head
- water - 1.2 liters
- salt - 2 tbsp. l.
- sugar - 1/2 cup
- vinegar 9% - 1/2 cup
- red hot pepper ground - 1 tsp.
- bay leaf - 3 pcs.
- allspice - 10 pcs.
- cloves - 3 pcs.
- Divide the head of cabbage into 6 parts. The resulting pieces are quite large.
2. Cut the beets into strips, or whatever you like. The garlic cloves can be slightly chopped.
3. Place the vegetables in a saucepan. Place a layer of beets on the bottom, place pieces of cabbage on top, and alternate until the top of the pan. Place garlic on top. Use your hands to compact the vegetables a little.
4. For the marinade, boil water, add bay leaf, cloves, pepper, salt and sugar. Add ground red pepper and vinegar, stir everything well. Ground pepper You can replace it with a pod of fresh hot pepper, which we cut into slices.
5. Pour the hot marinade over the cabbage in a saucepan. The marinade should completely cover the cabbage.
Cabbage must be marinated for 2 days to become tasty. During this time it will turn a very beautiful dark pink color.
When serving, such cabbage can be cut into smaller pieces, or you can serve big pieces.
Cauliflower with beets for the winter - recipe with photos
You can cook not only with beets white cabbage, but also colored. It also turns out very beautiful snack. You can cook this cabbage in a glass bath, or you can cook it in any other container, preferably glass, enamel or ceramic.
We will need:
- cauliflower - 1 head
- beets - 1 pc.
- garlic - 5-7 cloves
- water - 1 liter
- salt - 2 tbsp. l.
- sugar - 3/4 cup
- vinegar 9% - 1 glass
- vegetable oil - 1/2 cup
- bay leaf - 3 pcs.
- black peppercorns - 10 pcs.
- cloves - 3 pcs.
- coriander - 1/2 tsp.
- cardamom - 1/2 tsp.
- Cut off the bottom leaves of the cauliflower. Several sheets can be used to line the bottom of the dish in which we will marinate the cabbage.
2. Cut the beets into thin slices and place half of them on the bottom of the dish.
3. Divide the cabbage into inflorescences and place them on top of the beets. Place the remaining beets on top.
4. Prepare the marinade. Boil water, add all the spices, salt, sugar, vegetable oil, vinegar. We also throw in the garlic cloves. Pour hot marinade over cabbage.
5. Cover the dishes with a lid and leave to marinate for a day at room temperature. The marinade should cover all vegetables.
6. After a day, put the cabbage in the refrigerator.
Cabbage with beets in large pieces for the winter - recipe without sterilization
And another simple and delicious recipe for pickled cabbage with beets.
I hope you are convinced that such beautiful cabbage with beets simply needs to be prepared for the winter. This appetizer will even decorate festive table, the more bright New Year's. And it is prepared simply and quickly.
Choose any of these recipes. I wish you inspiration.
Good afternoon friends!
Search delicious recipes cabbage with beets? The best way save it for the winter: pickle or marinate. I share simple and quick ways to preserve delicious preparation with a beautiful bright pink color and a sweet and sour taste.
Canned cabbage turns out very tasty in a jar in large pieces or as a salad, shredded with the addition of carrots, dill, garlic, horseradish, savory, tarragon, etc. In winter, it can be served as an appetizer, side dish, or used for borscht.
Do you want to learn how to preserve food efficiently: ferment, pickle, salt and store it in your apartment for a long time? Then read on and look at the options at the same time.
Cabbage with beets in large pieces for the winter in jars - recipe without sterilization
This method of cooking is very popular among housewives; the cabbage turns out quick and very tasty! With such simple recipe Even a beginner can handle it, but you need to know some nuances. So let's get started!
Ingredients:
- cabbage - 2-2.5 kg
- beets - 200 g
- carrots - 100-200 g
- garlic - 50 g
for filling:
- water - 1 l
- salt - 2 tbsp. l.
- sugar - 1 tbsp. l.
- table vinegar 9% - 1/2 tbsp.
- black and allspice peas - 6-8 peas each
- bay leaf - 2-3 pcs.
Preparation:
We clear the root vegetables from the soil, rinse them with cold running water and clean them.
We free cabbage from the top green and damaged leaves. We cut the head of cabbage into 4 parts, get rid of the stalk, cut into pieces of such a size that they can fit in the jar.
We take fresh, juicy beets of a rich dark burgundy color; the beautiful color of the finished product will depend on it. We cut it quite large.
Take carrots that are sweet and juicy and cut into circles of medium thickness.
We separate the garlic into cloves, peel it and cut it into large slices.
Place all the chopped vegetables very tightly into the jars, alternating layers until they are filled to the very top. The first and last layers should be beets and carrots, with garlic and spices.
At the same time, prepare the brine. Pour water into an enamel pan, add salt, sugar, spices and boil for 5-8 minutes over low heat, add vinegar. Turn off and cool to about 60 degrees. Fill the jars with brine to the top and close nylon covers, leave until completely cool. We put it in the refrigerator for storage.
After 3-5 days it acquires a beautiful rich pink color and a pleasant sweet and sour taste. Serve with your favorite vegetable oil, chop the greens and eat with appetite!
Instant crispy pickled cabbage (recipe in a 3 liter jar with beets)
This crispy delicacy can be pickled in just a day, and it turns out super-delicious! Just what you need! This quick preparation will save you time in the kitchen.
We will need:
- 1 medium fork
- 1 beet
- 1 carrot
- 3 cloves garlic
for the marinade:
- 1 liter of water
- 25 g salt
- 30 g sugar
- 1 bay leaf
- black pepper 5-8 peas
- 1/2 tbsp. 9% apple cider vinegar
1.Cut the cabbage into medium pieces.
If you have coarse and brittle cabbage, pour boiling water over it for 1-2 minutes, and then immediately cool in cold water.
2. Grate carrots and beets.
3. Add garlic and chop into thin slices.
4. Three prepared liter jars Lay out the chopped vegetables in layers: garlic - cabbage - beets with carrots. So, until all the ingredients are gone.
To finished product turned out to be a rich color, you can use baked beets.
5. For the marinade in hot water add salt and sugar, pepper and bay leaf. Bring to a boil and leave for 4-6 minutes, over low heat, add vinegar and turn off. Let it sit, when the marinade becomes clear and warm, fill the jars.
6. Close with nylon lids and store in a cool place.
If the cabbage turns out to be very sweet, add chopped green apple to it.
Delicious Georgian cabbage with beets, garlic and celery
Wonderful Gurian-style cabbage is prepared from the simplest and most affordable ingredients, but one thing remains unchanged - its spiciness.
We will need:
- forks - 2.5 kg
- beets - 1 large
- garlic - 2 medium heads
- ground hot pepper - 1 tsp.
- sprigs of greenery: celery, parsley, dill
- bay leaf - 4 pcs.
- black peppercorns - 8-10 pcs.
- allspice peas 5-6 pcs.
- salt - 4 tbsp. l. without top
- sugar - 2 tbsp. l.
- 9% vinegar - 250 ml
Be sure to prepare this one quick recipe, without seaming. The cabbage turns out spicy, appetizing, finger-licking delicious!
Sauerkraut with beets and horseradish: the most delicious recipe for the winter
This is more of an express method of canning, since fermentation is fermentation in own juice. We will ferment in a big way enamel pan, hot method. When it’s ready, we’ll put it in jars for easy storage in the apartment.
According to this recipe instant cooking, the cabbage turns out to be moderately spicy, very tasty, beautifully colored with beet juice, with spicy taste horseradish.
Ingredients:
- head of cabbage - 2.5 kg
- table beets - 100 g
- horseradish root - 50-70 g
- garlic - medium head
for brine:
- water - 1 l
- salt - 30 g
- sugar - 30 g
- black and allspice peas - 5-6 pcs.
- bay leaf - 2 pcs.
- cloves - 2 pcs.
Preparation:
We prepare products:
Cut the head of cabbage into large pieces together with the stalk, the beets into medium pieces, and the horseradish root into small pieces. We cut the garlic into slices.
We put everything in the pan in layers. At the bottom there is a layer of beets, horseradish, garlic and spices, then a layer of cabbage. We fill until all products are gone.
Prepare a simple brine:
In boiling water, dissolve salt and sugar, throw in all the steel spices and boil for 5 minutes, at the end add vinegar and pour the contents of the pan.
Place a plate on top and place a 3-liter jar of water on it. We keep it under pressure for 3 days at room temperature, then put it in a cooler place for 2-3 days. Then put it into jars and store it in a cool, dark place.
Spicy cabbage “Pelustka” with carrots and beet slices, Korean style
The recipe for this spicy preparation with vinegar for the winter, along with, and, is considered one of the most delicious in Korean cuisine.
Ingredients:
- head of cabbage 2.5 kg
- 1-2 carrots
- head of garlic
- 1 medium beet
- 1 hot pepper
- 1/2 tsp. ground coriander
- 3 tbsp. l. Sahara
- 1 tbsp. l. salt
- 50 g vegetable oil
- 50 g 9% vinegar
- 2 bay leaves
- 2 clove buds
Cabbage, canned with beets in brine under iron lids
This option is good because in winter the finished product can be served as ready salad in various variations.
Pickling recipe for 10 kg of cabbage:
For a liter jar we spend:
- 800 g vegetable mixture
- 30 g sugar
- 12 g salt
- 50 g 9% vinegar
- 5 pieces each of black pepper and cloves
- 3 g cinnamon
We prepare the filling for 1 liter of water, this amount is enough for 4 liter jars:
- 120 g sugar
- 50 g salt
- 200 g 9% vinegar
- Blanch the cabbage, chopped into thin strips (5-6 mm), as for a salad, for 1 minute in boiling water.
- Mix with beets and carrots into chopped strips.
- Pour a glass of hot filling (250 ml) into liter jars, add black pepper, cloves and 800 g of vegetable mixture, up to the shoulders, the filling should be higher than the contents of the jar.
- Covering the banks iron lids and set to sterilize for 8-10 minutes.
- That's all! All that remains is to roll it into jars and, after cooling under the “fur coat,” send it for storage.
- This product, preserved in brine, can be stored at home for a long time.
When serving, drain the brine and season the salad with sunflower oil. Sprinkle with chopped green onions and add tomato slices. Bon appetit!
Cauliflower with beets for the winter
According to this recipe, the snack always turns out crispy, with a beautiful pink color. Be sure to prepare a few jars, it’s so quick and delicious!
We will need:
- 5 kg cabbage
- 300-500 g beets
for brine:
- 800 g salt
- bay leaf to taste
- allspice to taste
- 10 g tarragon
Pickling recipe:
1.Remove the green leaves, divide the head into separate medium-sized inflorescences.
2. Blanch the washed inflorescences in salted boiling water for 2-5 minutes, then immediately put them in cold water to cool faster, add ice cubes. Let it drain.
3. Cut the beets into strips.
4. Place beets in jars in layers.
5. Fill with warm brine, keep for a day at room temperature and store in a cold cellar.
Some tips for obtaining a quality product so that the jars do not explode
- Vegetables should be fresh, healthy and ripe. If they are not sweet enough, add sugar.
- Rinse the container thoroughly and sterilize if necessary.
- Take table salt in an amount of 2-3% of the total mass of cabbage, if in the form of brine, then 4-8%.
- Cabbage in jars should be well compacted so that there is as little room for air as possible.
- Vegetables must be topped with brine. If you don't have enough, get freshly prepared.
- The temperature during fermentation should be 15-22 degrees, at the end of the process 18-20, and during storage 0-2 degrees.
That's all for today.
Now you have learned delicious recipes for crispy cabbage with beets for the winter. Choose the most suitable options for yourself, preserve and eat with pleasure. I look forward to your feedback in the comments!
Peel the carrots and cut into slices. Peel the garlic.
Sterilize jars in the usual way. Place pieces of carrots and beets, and garlic cloves at the bottom of each jar. Place the pieces of cabbage very tightly, even heaped, as the cabbage is juicy and will settle after pouring. Place dill umbrellas on top.
After 10 minutes, pour the water into the pan and measure its quantity. We will use this water to prepare the marinade.
At the same time, boil water in a separate pan, pour it into the jars a second time, after 10 minutes drain the water, we no longer need it. Add a few black peppercorns to each jar, 1 bay leaf. Pour boiling marinade into the jars (to prepare the marinade, bring the first drained water (measured) to a boil, add salt and sugar, boil, add citric acid), roll up the boiled lids and turn the jars over until they cool completely. 
Cabbage marinated with beets for the winter turns out tender and very tasty.
