Among lovers of pickles and pickles, there are few who have never tried “pink cabbage”. But not everyone knows how to achieve such an amazing color, and even more so the crunch of pickled slices and spicy aroma. Cabbage marinated with beetroot conquers from the first try. it great snack and addition to salads, fish, meat dishes, vegetable side dishes and side dishes from various cereals.
It does not require many components and a long time to prepare it. And the unusual appearance resembles plucked rose petals, thanks to which the recipe fast food pickled cabbage with beets and got this name.
Marinated pink cabbage with beets
For pickling you will need:
- 2 kg of white cabbage;
- 2 beet roots;
- 1 small head of garlic;
- 3 carrots.
For the marinade you will need:
- 1 liter of purified water;
- 150 ml of refined sunflower oil;
- 150 ml 9% vinegar;
- 2 tbsp. spoons of salt;
- 150 g of sugar;
- peppercorns;
- Bay leaf.
Step by step cooking process:
Pickled cabbage with beets for the winter is best obtained if you use late varieties that have more elastic and not sluggish leaves. Late root crops will also be juicier and healthier.
Marinade preparation:
- Dilute salt and sugar in warm water. Their quantity can be adjusted to taste.
- Add spices to the marinade and put on fire.
- Boil, add vinegar and stir.
- Cool the marinade a little so that the cabbage filled with it does not boil.
Recipe for pickled crispy cabbage with beets for the winter
To stock up on cabbage for the winter, you can roll it up in well-cleaned sterilized jars and enjoy spicy taste any time.
For long storage cabbage can be cut large pieces, and a small one and completely in half. Carrots and beets are also cut into large pieces, and garlic - into rings. Thus, vegetables will retain more useful substances, and when served on the table there will be an opportunity to fantasize with various types their cuts.
Quick recipe pickled slaw with beets
it is not at all necessary to prepare large quantities for future use, and then look for a place among the variety of canning to store jars and bottles. Pickled cabbage with beets is quite possible to prepare according to a quick recipe and it will be ready to serve in 4-5 hours.
Cooking process:
There are many recommendations on how to pickle cabbage with beets. Some advise, for a stronger crunch, to add cherry leaves to the marinade (this secret has migrated from recipes for seaming cucumbers). Others are on the way onion and sweet pepper, for richness of taste. Still others insist on different proportions of sugar, vinegar and salt. It all depends on personal preference. It's worth experimenting a bit cookbook another one will appear perfect recipe pickled cabbage with beets for the winter.
Pickled cabbage without vinegar for the winter with beets
For pickling, vinegar is sometimes replaced with citric acid. On average, its amount is determined by the number of three-liter bottles - about 1 tsp. on a bottle of water. Occasionally lemon juice is used.
To harvest cabbage without vinegar, beets, carrots are cut into cubes, garlic - into slices. Cabbage - shred. Put the mixed vegetables tightly into a sterilized bottle and add coriander seeds, bay leaf, clove buds and peppercorns to them.
For marinade, boil water (1 liter) and dilute 0.5 teaspoons in it citric acid, 3 tbsp. spoons of sugar, 1.5 tbsp. spoons of salt. Boil for 3-5 minutes, pour only container with cabbage with boiled marinade. Roll up.
Good afternoon friends!
Look for delicious recipes cabbage with beets? The best way save it for the winter: pickle or pickle. I share simple fast ways conservation tasty preparation with a beautiful bright pink color and sweet and sour taste.
Canned cabbage turns out very tasty in a jar large pieces or as a salad, chopped 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 know how to preserve with high quality: ferment, pickle, salt and store in an 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 - a recipe without sterilization
This method of cooking is very popular with housewives, cabbage turns out fast, 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 9% vinegar - 1/2 tbsp.
- black and allspice peas - 6-8 peas each
- bay leaf - 2-3 pcs.
Cooking:
Root crops are cleaned from the ground, washed with cold running water and cleaned.
Free 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 a jar.
We take fresh juicy beets of a rich maroon color, the beautiful color of the finished product will depend on it. We cut pretty big.
We take sweet and juicy carrots, cut into circles of medium thickness.
We disassemble the garlic into cloves, clean from the husk and cut into large slices.
We put all the chopped vegetables very tightly in jars, alternating layers until we fill to the very top. The first and last layers should be beet-carrot, with garlic and spices.
At the same time, we prepare the brine. Pour water into an enameled pan, put salt, sugar, spices and boil for 5-8 minutes over low heat, add vinegar. Turn off and cool down to about 60 degrees. Fill the jars with brine to the top and, closing nylon lids, leave to cool completely. We send it to 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 loved one vegetable oil, chop the greens and eat with appetite!
Instant Crispy Pickled Cabbage (recipe in a 3 liter jar with beets)
Such crispy yummy can be pickled in just a day, it turns out very super-tasty! What you need! This quick preparation will save you time spent in the kitchen.
We will need:
- 1 medium fork
- 1 beet
- 1 carrot
- 3 cloves of garlic
for the marinade:
- 1 liter of water
- 25 g salt
- 30 g sugar
- 1 bay leaf
- black pepper 5-8 peas
- 1/2 st. 9% apple cider vinegar
1. Cut the cabbage into medium pieces.
If you have rough and brittle cabbage, pour boiling water over it for 1-2 minutes, and then immediately cool it in cold.
2. Grate carrots and beets.
3. Add garlic and chop into thin slices.
4. Prepared three liter jars lay out the chopped vegetables in layers: garlic - cabbage - beets with carrots. So, until all the ingredients run out.
To finished product turned out to be a rich color, you can use baked beets.
5. For the marinade hot water put salt and sugar, pepper with bay leaf. Bring to a boil and let stand for 4-6 minutes, over low heat, add vinegar and turn off. We let it stand when the marinade becomes transparent and warm, pour the jars.
6. Close with nylon lids and store in a cold place.
If the cabbage turned 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 products, but one thing remains unchanged - 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. topless
- sugar - 2 tbsp. l.
- 9% vinegar - 250 ml
Be sure to prepare this quick recipe, without closure. Cabbage turns out spicy, appetizing, tasty - you will lick your fingers!
Sauerkraut with beets and horseradish: the most delicious recipe for the winter
It is rather an express method of preservation, since fermentation is fermentation in own juice. We will sour in a large enamel saucepan, hot way. When it is ready, we will put it into jars for convenient storage in the apartment.
According to this instant recipe, it turns out moderately spicy cabbage, very tasty, beautifully colored with beet juice, with piquant taste hell.
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.
- carnation - 2 pcs.
Cooking:
Cooking products:
we cut the head of cabbage big chunks together with the stalk, medium beets, and horseradish root in small pieces. We cut the garlic into slices.
We put everything in a saucepan in layers. At the bottom is a layer of beets, horseradish, garlic and spices, then a layer of cabbage. We fill up until all the products run out.
Preparing a simple brine:
In boiling water, dissolve salt and sugar, throw all steel spices and boil for 5 minutes, at the end add vinegar and pour the contents of the pan.
We put a plate on top, put a 3-liter jar of water on it. 3 days we stand under oppression at room temperature, then for 2-3 days we clean in a cooler place. Then put into jars, store in a cold dark place.
Spicy cabbage "Pelyustka" with carrots and beetroot slices in 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 for 2, 5 kg
- 1-2 carrots
- head of garlic
- 1 medium beetroot
- 1 hot peppers
- 1/2 tsp ground coriander
- 3 art. l. Sahara
- 1 st. l. salt
- 50 g vegetable oil
- 50 g 9% vinegar
- 2 bay leaves
- 2 cloves
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.
Salting recipe for 10 kg of cabbage:
per liter jar we spend:
- 800 g mixed vegetables
- 30 g sugar
- 12 g salt
- 50 g 9% vinegar
- 5 pieces 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
- Cabbage, chopped into thin strips (5-6 mm), as for a salad, blanch for 1 minute in boiling water.
- Mix with beets and carrots cut into 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.
- We cover banks iron lids and set to sterilize for 8-10 minutes.
- That's all! It remains only to roll it up in jars and, having cooled under a "fur coat", send it to storage.
- Such a workpiece canned in brine can be stored at home for a long time.
Serving on the table, drain the brine, season the salad with sunflower oil. Sprinkle with chopped green onions, put tomato slices. Enjoy your meal!
Cauliflower with beets for the winter
According to this recipe, the appetizer invariably turns out crispy, with a beautiful pink color. Be sure to prepare a few jars, because it is so fast 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
Salting recipe:
1. We 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 it in cold water to cool faster, add ice cubes. We let it flow.
3. Cut the beets into strips.
4. We put in jars in layers with beets.
5. Fill with warm brine, keep for a day at room temperature and store in a cold cellar.
A few tips for getting a quality product so that the jars don't explode
- Vegetables should be fresh, healthy and ripe. If they are not sweet enough, add sugar.
- Rinse the container thoroughly, sterilize if necessary.
- Take table salt in an amount of 2-3% to 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 poured over with brine. If it is not enough, cook freshly prepared.
- The temperature during fermentation should be 15-22 degrees, at the end of the process 18-20, and during storage 0-2 heat.
That's all for today.
Now you have learned delicious recipes for crispy cabbage with beets for the winter. Choose for yourself the most suitable options, preserve and eat with pleasure. I look forward to your feedback in the comments!
Quick Pickled Cabbage Recipe. Cooking delicious crispy pickled cabbage with beets for the winter
Pickled cabbage with beets “Pelyustka” is good as a snack, goes well with any side dishes of rice, buckwheat and other cereals, meat and fish dishes, you can serve pickled cabbage with boiled potatoes and just as an independent dish.
Cabbage turns out slightly sweet with a slight sourness. And if you add hot pepper - it turns out great salad for spicy lovers! Beets and carrots are very tasty in this marinade.
You can cook pickled cabbage according to this recipe both for the winter and for 2-3 times of consumption.
Let's get started! We start cooking pickled cabbage with beets for the winter
Pickled cabbage with beets - ingredients:
- White cabbage - 2 kg
- Beets - 400 g
- Carrots - 300 g
- Garlic - 7-10 cloves
Marinade Ingredients:
- Water - 1 l
- Table vinegar 9% - 150 ml
- Sugar - 150 g
- Salt - 2 tbsp.
- A mixture of peppercorns - 2 tsp
- Bay leaf - 3-5 pieces
- Vegetable oil - 1-2 tbsp. per liter jar
For pickling cabbage with beets, any container with a lid is suitable - jars, a saucepan, a tub. Wash the dishes thoroughly beforehand; you do not need to sterilize them.
If you want to prepare pickled cabbage for the winter for the future, then choose only late varieties of cabbage. If you do not plan to store it for a long time and do very little, then the cabbage variety does not matter.
The number of products increases proportionally.
Salt and sugar in the marinade can be adjusted to your liking.
Pickled instant cabbage “Pelyustka” - a step by step recipe with a photo
Wash the white cabbage thoroughly and pat dry with a paper towel, remove sluggish leaves and damage, if any. Cut the cabbage into large pieces, as in the photo.
If you have very small cabbages, you can cut them into 4-5 pieces.
Peel carrots and beets and cut into cubes, rings or half rings about 0.5 cm thick.
Lay the vegetables in layers in a container in which you will pickle the cabbage. At the bottom, put some beets and hot peppers, if you add ...
..., on top - cabbage, carrots, garlic cut in half. Place a few more slices of beets on top.
Prepare a marinade for pickled cabbage for the winter. Add sugar, salt and bay leaf to the water, bring to a boil, while stirring so that the sugar and salt dissolve.
As soon as the marinade boils, immediately remove the pan from the heat. Add to hot marinade vinegar and stir.
Pour the marinade over the instant pickled cabbage so that it completely covers the cabbage.
You can pour both hot and cold marinade. Hot cabbage will cook a little faster, but there is no significant difference in taste.
Pour oil on top, close jars or other dishes in which you cook pickled cabbage with beets “Pelyustka”, lids and leave to marinate at room temperature for 2-3 days. Then put it away for storage in the basement or refrigerator.
Pickled cabbage with beets is stored without problems all winter. But in our family, the pellet usually ends very quickly, and you have to do more.
Enjoy your meal!
Best regards, Natalie Lissy
In the autumn days on the eve of the onset of the first cold weather, in almost every house of thrifty housewives, a traditional white-headed sourdough starter takes place. There are thousands different options such a seasonal preparation, and spicy pickled cabbage with beets is one of the most original variants cooking winter salad. Thanks to the beet pigment, the cabbage is completely or along the edge painted in a beautiful ruby color, and the sugar contained in the beet contributes to best process fermentation.
Sauerkraut is an epochal dish, with its own culinary history. That is why people still chop and salt this vegetable with barrels and basins in classic or innovative ways. Today our post is dedicated to lovers of spicy and vigorous, and we will give a few great ways how to make cabbage for the winter with horseradish, beets and even according to the original Caucasian recipe with your own hands.
Pickled Cabbage and Beets - Tasteful Benefits
That sauerkraut and its juice has great benefits, everyone knows. And the presence of beets in such a recipe only enhances this healing effect with an additional set of trace elements and vitamins that we need so much during the winter-spring blues.
All through the winter regular use these delicious salads will allow not only to satisfy your gastronomic ardor, but also to restore the lack of ascorbic acid, B vitamins, iron, magnesium and potassium in the body.
Spicy and crispy cabbage with beets and horseradish
Ingredients
- Fresh white cabbage- 4 kg + -
- - 100 g + -
- - 0.8 kg + -
- - 1 head + -
- - 2 liters + -
- - 100 g + -
- - 1/2 cup + -
- - 10 pieces. + -
- - 4 things. + -
- Carnation - 2-3 pcs. + -
Step by step cooking homemade pickled beets with cabbage
Spicy, picky, appetizingly crispy cabbage is guaranteed to be obtained according to this recipe. Vinegar is not used in the cooking process, which makes it possible for people with the gastrointestinal tract to taste a fragrant winter salad for hot boiled potatoes or as a side dish for meat dishes.
For this salad, it is best to choose a strong and large fork. So the cabbage will turn out more juicy and crunchy.
- My head of cabbage, clean from sluggish upper leaves and cut out the stalk from below.
- Now cut the white cabbage into square pieces of arbitrary size. Our chef will quickly tell and show how to do this.
- The variety of beets in such cooking is also of great importance. For our recipe, you need to choose fruits with a black and burgundy smooth skin. An ideal beetroot will have no rings or fibers in the cut, and the flesh itself will have an intense ruby color and juicy texture. We rinse well-chosen root crops from earthen impurities and peel off the skin, after which we cut the vegetable into cubes or thin slices.
- The choice of horseradish should not be directed towards the old stiff rhizomes and the thinnest young shoots. The best option would be a juicy and fragrant 1-2 year old root as thick as a finger. For our recipe, approximately 20-40 cm of such a root will be required. We need to rinse it well and carefully thinly cut off the top layer. You can grate it on sockeye salmon only in a gas mask, but it will be much easier to chop it in a blender or meat grinder.
- We clean the head of garlic from the husk and pass it through a garlic press.
When buying garlic, it is better to give preference to homemade ones. fresh fruit with peduncle. Greenhouse garlic cloves do not have a particularly good reputation for pickling, because after a day such garlic turns blue, and in homemade vegetable there is no such problem.
Now let's prepare the brine
- Mix water with salt, sugar, spices in a saucepan and bring to a boil. Then cool the marinade to room temperature.
- In a deep and large container, mix cabbage, beets, garlic and horseradish, then pour vegetable mix marinade. We put a disc on top of the cabbage (you can use a plate or a lid) and put oppression on top. In a cool room, it will take about 48 hours to ferment cabbage, after which the salad should be packed tightly into jars and put away for storage in the underground.
Such a salad can achieve an ideal taste condition only after a month, but the wait is worth it.
Spicy cabbage slices with beets
For cabbage lovers spicy salting we suggest using this recipe. The salad turns out to be incredibly fragrant and colorful due to the abundance of multi-colored bell peppers, carrots, beetroot and garlic and will be an excellent taste and aesthetic decoration of the table.
Ingredients
- White cabbage - 2 forks;
- Beets - 2 tubers;
- Carrot - 1 root vegetable;
- Sweet multi-colored pepper - 3 pcs.;
- Garlic head - 1 pc.;
- Hot green or red pepper - 1-2 pods;
- Purified water - 1 l;
- Sunflower oil - 100 ml;
- Table vinegar 9% - 1/3 st.;
- Salt - 2 tablespoons;
- Lavrushka - 3-4 sheets;
- Peppercorns - 1-2 tsp;
- Sugar - 0.1 kg;
Cooking homemade beet and cabbage snack step by step
Wash and clean all vegetables
- We cut off the skins from beets and carrots, remove the stalks and testicles from the peppers, remove the husks from the garlic, and remove the upper leaves from the cabbage.
- We cut each fork into 8 parts along the stalk, chop carrots and beets in circles on a shredder, cut bell peppers into strips, and garlic and hot pepper crumble very finely.
- Mix all the ingredients, add lavrushka and peppercorns.
Prepare hot marinade
Pour granulated sugar into 1 liter of water, rock salt, oil and vinegar, boil the solution for 5 minutes and pour the vegetable components with boiling water.
Under a slight pressure, we keep the salad warm for a day, and then we pack it in jars and store it in the refrigerator.
Azerbaijani cabbage with beets, a simple recipe with wine vinegar
Do you want to learn how to cook with your own hands at home healthy and awesome tasty cabbage salad from traditional Caucasian cuisine? Then this recipe is just for you. Such a meal will great addition to barbecue and other meat and vegetable dishes.
Ingredients
- Carrots - 1 large piece;
- Cabbage forks - 1-1.2 kg;
- Beets - 0.25 kg;
- Lavrushka - 5 leaves;
- Jamaican pepper - 10 peas;
- Salt - 2-2.5 tsp;
- Wine vinegar - 350 ml;
Cooking Azerbaijani cabbage with beets
- Preparing this salad is easy. Grind the cabbage into strips on a shredder, three carrots and beets on a grater for Korean salad or cut by hand into cubes.
- We mix all the waxes with salt, laurel and crushed peppercorns. After that, loosely lay out the salad in sterile glass containers and pour wine vinegar. We tightly roll up the jars with lids and keep the salad in a cool room.
Before serving, such a salad can be supplemented with fresh cilantro and lettuce purple onions. Spicy pickled cabbage with beetroot is a great addition to your favorite recipes winter preparations and quick cabbage snacks.
