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 coarse table salt.
- 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 appetizer, we cut the cabbage into 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 - in a small enamel pan which is on moderate heat, add water. 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!
Not only a festive table, but also an ordinary family meal cannot do without salads - they stimulate appetite and digestion. An excellent substitute for vegetable salad is pickled cabbage with beets - instant cooking or a daily allowance, the recipes for which we will consider in detail. An excellent appetizer not only diversifies the menu with its contrasting taste, but also with its appearance will attract attention and receive a compliment.
Instant pickled cabbage with beets will help you out in cases where the menu lacks zest, even sweet and sour dish, which is what this colorful snack is. You can quickly shred the cabbage, grate the beets, mix them and pour in the marinade! That's how easy it is! Let's get acquainted with the recipe!
As a rule, any cabbage varieties are suitable for pickling - from the earliest to winter ones. There are no restrictions in cutting the fork. If you want to quickly pickle a vegetable, then cutting into strips is exactly what you need! Medium-sized pieces of 4x4 cm or a little larger are most often used for daily pickled cabbage. If the speed of marinating is not important to you, then simply cut the cabbage head into 8 parts and marinate under pressure.
Pickled cabbage with beets – quick
Ingredients
- Cabbage - 2 kg + -
- — 1-2 pcs. + -
- - 1 PC. + -
- — 3-4 cloves or to taste + -
For the marinade:
- — 100 g + -
- - 1 tbsp. l. + -
- — 100 ml + -
- — 120 g + -
Preparation
Vegetables according to this recipe are marinated in a matter of hours – 4-5 hours and you’re done! And although it floods vegetable mix boiling brine, it remains crispy, with a soft, lightly salted taste and aroma. 
Daily pickled cabbage with beets - recipe with capsicum
Vegetables according to this recipe turn out very spicy taste and aroma. Great snack for festive table!
For 2 kg white cabbage we need:
- 1 large beetroot,
- 1-2 carrots (optional without them),
- 1 head of garlic.
Pickled cabbage with beets – excellent New Year's snack! If you marinated it in plates, then place them in a certain order, giving the dish an original design! Happy feast!
Cabbage with beets for the winter is one of the most popular options for vegetable wrapping. Such vegetables are inexpensive, but at the same time contain a lot of useful substances and vitamins. These qualities are especially useful during cold weather. At the same time, cabbage and beets are also very delicious snack, which will appeal to all household members, as in pure form, and together with additional ingredients as a salad.
For winter preservation, white cabbage is most often used, but if desired, you can also use cauliflower or red cabbage. Beets are added to it not only because taste qualities, but also for the sake of rich color. Together, these vegetables turn into a bright pink dish that you won’t be embarrassed to serve to your guests. Experienced housewives Usually they stock up on such delicacies for future use, since they are also used for festive feasts, and for home use.
Preparing cabbage and beets for the winter is quite simple. The most difficult part of cooking is cutting the vegetables. And then difficulties arise only during global seaming, and for several jars the process will not take much time. After chopping, the cabbage and beets are placed in clean containers and poured with marinade. It uses water, vinegar, vegetable oil, salt and sugar. You can also add black and allspice, fresh or ground pepper chili, bay leaves, roots, horseradish, garlic, etc.
All you need to decide on before cooking cabbage and beets is how to chop the vegetables. They can be marinated in strips, squares, or very large pieces.
The cauliflower inflorescences with beets will really become colorful. Or rather, they will acquire a pleasant pinkish tint. At the same time, the cabbage will be crispy and juicy. The amount of ingredients is calculated for liter jar. By and large, you just need to pour boiling water over the cabbage and add spices to get a tasty and bright appetizer.
Ingredients:
- 1 fork cauliflower;
- 1 beet;
- 1 tbsp. l. salt;
- 1 tbsp. l. Sahara;
- ½ tsp. coriander;
- 2 tbsp. l. vinegar;
- 1 bay leaf.
Cooking method:
- Wash the cabbage thoroughly and separate it into inflorescences, pour boiling water over them.
- Quickly dip the cabbage in ice water, then leave to drain.
- Peel the beets, grate them on a coarse grater or cut them into strips.
- Place the beets and cabbage in layers in a clean jar, add a bay leaf in the middle.
- Sprinkle coriander, salt and sugar on top of the vegetables.
- Pour vinegar and boiling water over everything (to the top of the jar).
- Cover the jars with a lid and sterilize in boiling water for 5 minutes.
- Roll up the jars and turn them upside down, leave at room temperature cool down.
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Korean cabbage is a simple recipe delicious dish, which can be expensive in “Korean” shops, but at home it will not require any extra money or time. It is enough to prepare this snack yourself once so that you never buy it in markets or supermarkets again. All the ingredients will definitely be in the refrigerator, especially if you are thinking about winter supplies during the vegetable season.
Ingredients:
- 500 g cabbage;
- 500 g beets;
- 200 g onion;
- 200 g sugar;
- 900 ml vinegar;
- 1 liter of water;
- 120 g salt.
Cooking method:
- Boil the beets, peel and cut into strips.
- Cut the onion into rings, cabbage into squares.
- Boil water in a saucepan, dissolve sugar and salt in it.
- Pour vinegar into the same pan and mix well.
- Place all prepared vegetables in the marinade and cook for 10 minutes.
- Transfer the salad into clean jars and fill to the top with marinade.
- Sterilize the jars for 15 minutes, then roll up and leave to cool.
- After cooling, move the preservation to a cool place.
Beets, carrots and cabbage are a wonderful composition for a winter vegetable salad. Not only are all these vegetables very inexpensive, but they also have a rich composition of vitamins. During cooking everything beneficial features The ingredients will be preserved, so you can safely use the salad as a means to prevent seasonal diseases. If desired, you can add a little more garlic to the appetizer if you like spicy dishes.
Ingredients:
- 1.5 kg cabbage;
- 300 g beets;
- 300 g carrots;
- 1.5 liters of water;
- 1 ½ tbsp. l. salt;
- 1 clove of garlic;
- 2 tbsp. l. Sahara;
- Bay leaf;
- Black peppercorns.
Cooking method:
- Chop the cabbage approx. in identical pieces 5-8 cm each.
- Grate the peeled carrots and beets (it is best to use a Korean grater).
- Chop the garlic and put it on the bottom three-liter jar, then add cabbage and beets and carrots in layers.
- Boil salt, sugar, bay leaf and peppercorns in water.
- Cool the brine a little and pour it over the vegetables, cover the jars with lids (do not roll them up).
- Keep the cabbage at room temperature for 2 days, then store in the refrigerator.
Cabbage with beets in Gurian style is very spicy and savory dish, which not everyone will like. However, if your family has sincere admirers of such snacks, they will simply be delighted with such variety in the diet. The salad will be very satisfying and nutritious; it will look great as a side dish for meat or fish dishes, and in vegetarian menu and he himself may well become full-fledged light dinner. It is better to take for this recipe Apple vinegar, although a regular dining room will do.
Ingredients:
- 2 kg cabbage;
- 2 heads of garlic;
- 2 beets;
- 1 cup of sugar;
- 1 glass of vinegar;
- ½ cup vegetable oil;
- 2 tbsp. l. salt;
- 1 liter of water;
- 2 red hot peppers.
Cooking method:
- Peel the beets and remove the top leaves from the cabbage.
- Cut vegetables into large pieces.
- Peel the garlic and cut it into thick slices.
- Place cabbage and beets in layers in jars, adding a little garlic to each layer.
- Place a pod of red hot pepper in the middle of the jar.
- Boil water, pour vinegar and vegetable oil into it, add sugar and salt.
- Boil the marinade again and pour it into jars to the very top.
- Cover the jars with lids, keep at room temperature for 2 days, then transfer to a cooler place.
Now you know how to cook cabbage with beets for the winter according to a recipe with a photo. Bon appetit!
Cabbage with beets for the winter is tasty, bright and healthy treat, which can be stored in jars for a long time and does not require any culinary delights. It will brighten any meal and help cope with vitamin deficiency during the cold season. It’s enough to figure out once how to cook cabbage with beets for the winter in order to please your loved ones every year delicious preserves vegetables:
- If you decide to cook with beets cauliflower, then, before salting, pour boiling water over the inflorescences, and then lower them into ice water for a couple of seconds. This will allow them to better retain their shape and become crispier;
- Do not rush to hide jars of cabbage in a cool place - they should cool slowly. So it’s better to leave them in the kitchen and even wrap them in a warm cloth;
- The jars are usually cooled with the lids down. This way they definitely won't explode. At the same time, before salting the cabbage, be sure to sterilize both the container itself and the lids;
- If you put the salad in jars in layers, then there should be beets on top and bottom. This will give the cabbage an even pink color;
- Cabbage preparations with beet winter can be used for cooking vegetable salads. The vinaigrette will be especially tasty.
I suggest you prepare an interesting and healthy snack. This is a very tasty quick-cooking pickled cabbage with beets that has never left anyone indifferent. The recipe has been tested for years. It is one of the first to end on the festive table.
Guests immediately eat everything and ask for more. Therefore, I decided to tell you how to pickle cabbage with beets, so that in a few days you can try it and enjoy this delicious savory snack. For spicy lovers, you can additionally add hot pepper rings to the vegetables.
Ingredients:
- 1 kg white cabbage
- 1 carrot
- 1 beet
- 5 cloves garlic
- 500 ml water
- 75 ml sunflower oil
- 75 ml 9% vinegar
- 75 g sugar
- 1.5 tbsp. l. salt
- 1 bay leaf
- 1-2 peas of allspice
How to marinate cabbage with instant beets:
Remove contaminated and damaged leaves from white cabbage. Let's cut the head of cabbage into large pieces, cutting out the stalk. Cut the cabbage into squares measuring 3 by 3 centimeters, as required by the recipe for cabbage with beets.
Wash the beets and carrots thoroughly and peel them. Grind the vegetables into strips on a Korean carrot grater.
Add grated vegetables to the chopped cabbage.
Mix the ingredients thoroughly so that the quick-cooking pickled cabbage pieces with beets and carrots are combined.
Let's prepare the marinade. In a saucepan, mix sugar, coarse table salt. Add a few peas of allspice and bay leaf.
Add water, odorless vegetable oil and table vinegar. Peel the garlic cloves, wash them and put them through a press. Add chopped garlic to the marinade.
Place the pan with the ingredients on the fire and bring the marinade to a boil. We'll film it right away aromatic marinade for the cabbage, take it off the heat, without letting it boil, and pour it over the cabbage and beets.
Cover the dish with pickled cabbage with a plate and place a liter jar of water on top as a pressure. Now the quick-cooking pickled cabbage with beets should stand at room temperature.
Nutritionists recommend consuming such a product as cabbage daily. Its benefits are simply invaluable. The main advantage of cabbage is low calorie content and a storehouse of minerals and vitamins. In autumn and winter, a snack in the form of pickled cabbage is good. At this time, late varieties of cabbage are always on sale. This is what turns out to be the most delicious in preparations. This dish complements all the others well, regardless of whether it is meat or fish, potatoes or cereal products. Cabbage and beets are marinated quickly and can be consumed within a day. It can be stored in the refrigerator for quite a long time.
Ingredients for marinating:
- head of cabbage;
- beets - a couple of root vegetables;
- head of garlic.
Ingredients for marinade:
- 1.5 l of water;
- 220 gr. vinegar;
- 230 gr. granulated sugar;
- 2-3 pcs. bay leaf;
- allspice and black peppercorns, 7 grains each;
- cloves - 5 pcs.;
- 20 gr. salt.
Depending on the portion, all ingredients can be proportionally reduced or increased.
How to make quick-cooking pickled cabbage with beets
Divide the head of cabbage in half, remove the stalk and cut into large pieces.
Peel the beets and cut into thin slices: it is this that gives the beautiful color to the marinade.
Prepare the garlic by peeling it into cloves.
Place all the ingredients in a container that is not afraid of boiling water, because you will have to pour the hot marinade over the vegetables.
Distribute the cabbage and beets alternately in layers.
Between them are cloves of garlic.
Prepare the marinade: bring water to a boil.
Add sugar: 
Salt: 
Black peppercorns and dried cloves: 
Boil for 2-3 minutes, add vinegar and turn off the heat.
Immediately pour the prepared marinade over the cabbage, press it (alternatively, cover it with a plate and place a liter jar of water on top) so that all the vegetables are covered with it.
As soon as everything has cooled down, place the bowl with pickled cabbage in a cold place. And the very next day you can eat it.
The result is pickled cabbage with beets that has a sweet and sour taste, is crispy and has a beautiful color. If anyone loves pungent taste, then it is permissible to add hot pepper. Many people pickle not only beets, but also carrots along with cabbage. Vegetables prepared in this way will retain their main beneficial properties: vitamins, minerals and fiber. Therefore, cook this dish more often, because it is not only tasty, but easy to prepare and also budget-friendly.
