Recipe for salted cabbage with beets and garlic. Salting vegetables in chunks

Cabbage is a popular vegetable crop, which in Rus' has long been customary to harvest for the winter. This tradition has been preserved to this day. Recently, cabbage with beets in jars has been very popular among modern housewives. large pieces. There are many various options its preparation, but for example, we can consider only the most interesting of them.

Classic cabbage with beets in jars in large pieces

Today, many housewives, when preparing cabbage for the winter, try to pickle it. This option is very convenient for conservation at home. And, if you add other vegetables to ordinary white cabbage, you get an excellent salad that can be used as the perfect side dish all year round. And to do it is not at all difficult. For example, large pieces of cabbage with beets in jars are very tasty.

For this option, you can use the following set of ingredients:

• 2 kilograms of fresh white cabbage;
• 1 beet (not very large);
• 2 carrots.

For marinade:

• 150 grams of sugar;
• 1.5 liters of water;
• 200 grams of table vinegar;
• 4 bay leaves;
• 20 grams of salt;
• 4 peas of black and allspice.

To prepare such a snack you need:

1. Cabbage forks split sharp knife cut in half and carefully remove the stalk. After that, it must be arbitrarily cut into large pieces.
2. Chop the peeled carrots into rings. It is desirable to make them as thin as possible.
3. Peel the beets and cut into cubes.
4. Put the prepared vegetables in a clean three-liter jar in layers.
5. Boil the marinade separately. To do this, first pour water into the pan, and then add sugar, salt and spices to it. Let the liquid boil for about 3 minutes. After that, pour vinegar and immediately turn off the fire.
6. More hot marinade Pour into a jar and close the lid immediately.

In this form, the products should stand at room temperature two days. After that, you can open the jar and enjoy an amazing snack with pleasure.

Recipe in Georgian

As you know, the inhabitants of Transcaucasia prefer more spicy snacks. They also love to harvest cabbage.

The Georgian recipe provides for the following main components:

• 2-2.5 kilograms of cabbage;
• 1 beet;
• 2 pods of hot pepper;
• 10 grams of coarse salt;
• 15 grams of vinegar.

Snack recipe:

1. Cut the head of cabbage into several large pieces, removing the stalk first. Fold the blanks into a deep enameled container (pan or basin).
2. Chop the peeled beets into medium-sized straws.
3. Cut the pepper pod crosswise into several pieces. The seeds do not need to be removed.
4. Add chopped vegetables to cabbage.
5. To prepare the marinade, pour one and a half liters of water into a saucepan, add salt and put on fire. As soon as the liquid boils, pour in the vinegar. After that, the fire must be immediately turned off.
6. Pour hot marinade over vegetables.
7. Cover them with a plate and set oppression on it. It can be an ordinary three-liter jar of water. Store at room temperature.

After 3-4 days, Georgian cabbage will be ready. It turns out spicy, crispy and very tasty.

With garlic

In Ukraine, they also like to harvest cabbage with beets. True, they make it with garlic. It turns out just amazing cabbage with beets in jars in large pieces.

You can prepare it using the following products:

• 4 medium forks of cabbage;
• 2 heads of garlic;
• 3 beets.

For marinade:

• 4 liters of water;
• 180 grams of sugar;
• 220 grams of salt;
• 3 leaves of laurel;
• 7 peas of allspice.

Technology for cooking cabbage in Ukrainian:

1. The marinade is prepared first. To do this, you need to add all the spices to the water at once, bring it to a boil, and then cool it.
2. Randomly cut the heads of cabbage into 10 parts.
3. Chop the peeled garlic into slices. Gently insert them between the cabbage leaves.
4. Beets also need to be cut into slices no more than 5 millimeters thick.
5. Place prepared products in jars in layers. Moreover, cabbage must be on top.
6. Pour vegetables with cold marinade and sterilize each jar for 20 minutes.
7. Seal the container tightly with metal lids.

Store jars in a cool place. This is ideal for a cellar.

Korean cabbage with beets for the winter

Koreans have their own idea of ​​pickled cabbage. It should be fragrant and moderately spicy.

For the classic version of cabbage in Korean, the following required components are required:

• 2 beets;
• 1 onion;
• 1 head of cabbage;
• 4 cloves of garlic.

For marinade:

• 1 liter of water;
• 6 black peppercorns;
• 40-50 milliliters of vinegar;
• 60 grams of salt;
• 2 bay leaves;
• 80 grams of sugar;
• 100 milliliters of any vegetable oil.

Cooking such a Korean appetizer is not at all difficult:

1. Chop the cabbage into neat 2x2 cm squares.
2. Cut the peeled beets into thin strips. If desired, you can even use a Korean carrot grater.
3. Peel the onion from the husk, and then crumble into half rings or ordinary cubes. Whoever likes it.
4. Cut the garlic into strips.
5. Collect all the chopped ingredients in one deep container and mix well.
6. To prepare the marinade, place all ingredients (except vinegar) in a saucepan. Bring the contents to a boil and then cook for about 5-10 minutes. After that, add vinegar and immediately turn off the fire.
7. Pour the vegetables with a hot solution and let them stand in the kitchen for at least 7 hours. After that, the finished salad can be tasted.

It is better to store such cabbage in the refrigerator. But she won't stay there for long. Fragrant and very delicious salad usually eaten fairly quickly.

Fast cooking option in a day

Modern housewives do not like to spend a lot of time in the kitchen. They should definitely like cabbage with beets fast food. It is also sometimes called "daily". After all, no more than 24 hours pass from the moment of start to full readiness.

For this recipe you will need:

• 1 fork of cabbage;
• 1 clove of garlic;
• 45 grams of salt;
• 1 beet;
• 1 carrot.

For marinade:

• 1 liter of boiled water;
• 5 black peppercorns;
• 1 Bay leaf.

Cooking method:

1. Cut the cabbage into medium-sized cubes.
2. Grate carrots and beets or chop with a food processor.
3. Chop the garlic into thin slices. So its taste in ready salad will be more pronounced.
4. In clean three-liter jars lay out the products in layers: garlic - cabbage - beets with carrots. Repeat the alternation until the container is filled to the top.
5. For the marinade hot water put pepper with bay leaf and bring it to a boil. After that, the liquid should be slightly cooled.
6. Pour warm marinade into jars.
7. close them nylon lids and store in the kitchen.

Literally in a day, ready-made cabbage can be served at the table.

Without the use of vinegar

People who have problems with digestive system, contraindicated spicy dishes. For them, an option is suitable in which cabbage is rolled up with beets without vinegar.

To work, you need the simplest products:

• 2 heads of cabbage;
• 1 head of garlic;
• horseradish root 6-7 centimeters long;
• 2 beets.

For filling:

• 2 liters of water;
• 3 bay leaves;
• 160 grams of salt;
• 100 grams of sugar;
• 10 black peppercorns;
• 2 cloves.

The method of preparing such an appetizer is also not particularly difficult:

1. Cabbage cut into large cubes.
2. Rub the peeled horseradish and beets on a coarse grater.
3. Pass the garlic through a press.
4. Put the products in a deep bowl and mix well.
5. To prepare the filling, bring the water along with the rest of the ingredients to a boil, and then cool slightly.
6. Pour warm solution vegetable cutting and leave it under oppression in a cool place.

After two days, cabbage can be tasted. Juicy and very fragrant, it will be a great addition to, for example, hot boiled potatoes.

Cabbage with beets in large pieces in brine

There is one more interesting option. Cabbage cut into large pieces can be cooked in brine.

For this recipe you will need a minimum set of products:

• 1 head of cabbage;
• 1 beet.

For brine:

• 1 liter of water;
• 60 grams of salt;
• 1 cup of vinegar and the same amount of sugar.

The whole cooking process consists of three main stages:

1. First, the brine is made. To do this, boil water with salt and sugar. Then add vinegar. Bring the solution back to a boil. Remove the finished brine from the heat and let it cool.
2. Roughly chop the cabbage into large pieces.
3. Cut the beets into several pieces.
4. Place cabbage in a clean glass jar and pack tightly. This can be done by hand or with a pestle.
5. Put the beets on top.
6. Pour the cooled brine over the food.
7. Cover the jars with nylon lids and leave them to stand in the kitchen for 48 hours.

Being in fragrant brine, cabbage gradually acquires a pleasant pink hue from beets. In a bowl with mashed potatoes and a piece fried meat it will look just perfect.

Today, our attention is focused on two favorites of the Slavs, who have passed the centuries-old test of the power of love - both in recipes for a colorful menu and in tips traditional medicine. In this article, we offer you different variants pickled cabbage with beets, so that the dish does not bother you all winter long. vegetable snack will bring undeniable benefits to the diet of the main components and will even please you for the holidays, when you really want something fresh and spicy.

A detailed story on how to pickle cabbage with beets, let's start with the main thing - with a description of several options for the marinade and the secrets of improvisation based on the basic recipe.

Marinade for cabbage with beets

The process of pickling cabbage with beets is different from salt preparations. Because the marinade recipe contains not only salt, but also sugar and vinegar.

If we compare two options for harvesting for the winter, then pickling should be preferred, if only because vinegar, salt and sugar make ready-made vegetables more piquant and allow you to achieve a wide range of tastes.

Relying on basic recipe marinade, you can always take into account personal preferences, and even a momentary mood! Thanks to different proportions of sugar and vinegar, you can get a whole range of flavors for crispy cabbage.

Pronounced sweetish or brightly sour, slightly peppery or very spicy, with the aroma of greens or with an emphasis on the taste of the cabbage itself - all these features of the recipe are determined by the marinade and spices that you choose for the next cabbage with beets.

Basic marinade for pickling in jars

We will need:

• Drinking water - 1 l;
• Coarse salt, non-iodized - 3 tablespoons;
• Sugar - 3 tablespoons;
• Vinegar 9% - 0.5 cups;
• Peppercorns - 10 pcs.;
• Bay leaf - 4-6 pcs. medium size.

This amount is calculated for about 2 kg of cabbage when salted in a jar or barrel.

Cooking:

1. Preparing the marinade enamel saucepan where we first bring the water to a boil.
2. Mix sugar and salt and add them to boiling water.
3. Boil 2 minutes.
4. Add peppercorns and bay leaf.
5. Boil for another 5-8 minutes.
6. Remove from heat and add vinegar.

For pickling cabbage with beets in any recipe, you can use the marinade, both hot and at room temperature. When pouring hot marinade delicious cabbage it turns out faster - already in the first day.

We need:

• Drinking water - 1 l
• Sugar - 100 gr.
• Salt - 2 tsp
• Lemon juice - 125 ml
• Turmeric - 1 tsp
• Peppercorns - 8 pcs.
• Bay leaf - 4 pcs. medium size

This amount is calculated for approximately 1.5-2 kg of cabbage when salted in a jar or saucepan.

How to cook:

Repeat the steps from the recipe above.

Cook's Advice
When preparing a marinade, be sure to TRY! The liquid must taste good to you. You can adjust the sugar or increase the amount of vinegar by adding each ingredient little by little.
And remember! Always use a sufficient amount of salt in proportion, because it is she who fights the possible bitterness of cabbage.

Ingredients

• white cabbage- 1.5-2 kg + -
• — 1 PC. medium size + -
• - 1/2 head + -

How to cook

We use the basic marinade - with vinegar 9% (see above)

1. cut cabbage large pieces: first we cut the head in half, then longitudinally with a wide strip, after each strip - across and slightly obliquely.
2. Grind beets in any of 3 ways: cut into thin plates, or large straws, or three on a coarse grater.
3. Peeled garlic cloves cut into 4 parts.
4. We mix all the components and lay in a 3-liter bottle.
5. We prepare the marinade and fill the bottle. The marinade may be hot (Not boiling water! Let it cool slightly). Or wait until room temperature.

Cook's Advice
If you want to get the quick benefits of hot marinating, be aware that the bottle can crack. Therefore, pour the cabbage little by little - a tablespoon, a small ladle. Let the jar warm up, and only after that you can increase the flow of the marinade.

After the cabbage has completely cooled, we remove the bottle in a cold place or in the refrigerator.

A bottle closed with a plastic lid can be stored in the refrigerator for a long time, and pickling cabbage with beets every day will add more and more saturated taste and color to vegetables.

This cabbage is also marinated in 3 liter jar where vegetable ingredients are stacked in layers. The recipe can be very spicy, because its roots are in the Caucasus. Or less spicy - according to moderate Slavic tastes. But the spicy aroma of celery is unlikely to hurt.

For a pronounced aroma, try to use greens.

Ingredients

• White cabbage - 2 kg;
• Beets - 1 pc. medium size;
• Red hot pepper (cayenne) - 1 medium-sized pod;
• Garlic - 1 head;
• Celery (preferably greens) - 80-100 g.

For the marinade

• Drinking water - 1 l;
• Vinegar, 9% - 1 cup;
• Salt - 2 tablespoons;
• Sugar - 1 cup;
• Sunflower oil - 1/3 - ½ cup.

How to cook

Preparing vegetables

1. My cabbage, clean from the top sheets, cut in half. Then we cut each half lengthwise - up to 2 cm thick. After each "strip" we cut across a little obliquely to get rhombuses.
2. My red sweet beets, clean, cut into cubes or thin plates - 3-4 mm thick, with a side of 3 cm.
3. We clean the garlic and cut the cloves into 4 parts.
4. Red hot peppers cut into thin slices.
5. My celery greens, shake off, dry, DO NOT cut.

IMPORTANT!
* If greens are not available, use celery root. Take it a third more than greens, chopping it into small cubes. Such celery will become very pleasant in taste and can be used separately - as a component of vinaigrettes with boiled beets, salads with fresh carrots and appetizers with boiled eggs.

* Quality hot red pepper is a very hot spice. To reduce the sharpness, you can put only the pulp, after cutting the pod in half and removing all the seeds. Well, if you want it hotter, then cut into rings and put 2-3 rings on 1 layer of vegetables.

Putting vegetables in a jar

We put vegetables in a sterilized dry jar - in LAYERS, CAREFULLY TAMMERING!

Bookmark sequence - cabbage, beets, garlic, hot peppers, celery. Try to have at least 2 layered bookmarks in the bottle.

Marinade preparation

1. in a saucepan with warm water mix water, sugar and salt. Dissolve, bring to a boil and add vegetable oil.
2. Remove from heat, let cool slightly and while hot, gradually pour the packed vegetables in a jar.
3. We close the jar with a plastic lid and leave to marinate for 1 day.

Then store in a cold place.

Pickled cabbage with red beets is a great base for creativity in favor of a healthy diet. You can use different vegetable oils.
Nutty spicy options are best suited:
sesame, peanut, walnut and pumpkin seeds.
Either replace the sunflower completely, or make a mix with the addition of non-standard oil to sunflower, respecting the total amount of oil in the recipe.

Pickled cabbage with beets and onions

This recipe involves the same steps as described above, however, the number vegetable ingredients wider. What you need to do for a new taste of pickled red cabbage with beets:

1. Remove celery from the list of ingredients;
2. Don't go overboard with red peppers;
3. Add onions and carrots:

• 1 medium carrot, which should be cut into rings 3-4 mm thick;
• 1 small onion, which should be chopped in half rings, up to 3 mm thick.

Bookmark sequence: cabbage, beets, garlic, carrots, onions, hot peppers.

White cabbage with beets: shredded salad

This interesting salad can be cooked in a large bowl to marinate for a day under oppression (3-liter bottle of water).

A minimum of effort and just a day of waiting will guarantee you the crisp, not sugary sweetness of vegetables, awesome aroma, juicy color and success on the table and on weekdays and holidays.

Pickling Ingredients

• White cabbage - 1.5 kg;
• Carrots - 400 g;
• Beets - 400 g;
• Drinking water (boiling water!) - 130 mg;
• Sugar - 100g;
• Salt - ½ tbsp;
• Lemon juice - 120 ml;
• Vegetable oil - 130 ml;
• Chili pepper (or any red hot) - 1 small pod (or ½ medium). Can be replaced with dry chili powder;
• Black pepper (chopped);
• Garlic - 3-4 large cloves;
• Spices - if desired, 1 pinch each (your choice: turmeric, dried cilantro or suneli hops).

Cooking

1. Wash cabbage, beets, carrots, peel and finely chop, for which it is especially convenient to use the Burner grater.
2. Peel the garlic and cut into 4 parts.
3. Remove the seeds from red hot peppers and cut the flesh into small pieces.
4. We combine all the ingredients in a bowl and mix thoroughly with our hands, during which we crush the cabbage with effort. Leave the mixture alone for 30-40 minutes.
5. Prepare the marinade: combine boiling water, salt, sugar, lemon juice, spices (to taste), stir thoroughly until sugar and salt are completely dissolved.
6. We fill vegetable mix marinade, add vegetable oil to the vegetables and mix thoroughly.
7. We tamp the vegetables in a bowl and put under the yoke for 1 day.

A day later, the salad is ready to eat. It is stored in the refrigerator for a long time and is unpretentious to serve, because you don’t need to add anything to it - put it on plates and enjoy the almost summer fresh taste!

Cabbage with beets in jars: harvesting for the winter

It's so convenient to prepare a lot of salads for the winter! On a cold evening, we conjure over a hearty meat dish, and after a slight movement of the hand we open a jar of spicy vegetables- and a healthy vitamin side dish is ready in a couple of minutes.

Any of the recipes for cabbage with vinegar is suitable for seaming.

We organize the process of rolling pickled cabbage with beets into jars as follows:

1. First, marinate the cabbage until cooked in a large container (barrel, bowl, pan).
2. You can immediately use 3-liter bottles, in which we will roll cabbage.
3. Marinating will take us from 1 to 3 days - depending on what temperature the marinade had when pouring vegetables.
4. Sterilize jars filled with salad for 10 minutes.
5. Roll up and set to cool upside down.

We told you some of the most common recipes for pickled cabbage with beets. However, limiting yourself to only these options is to impoverish your menu in advance!

Check for yourself the possibility of adding apples to the chopped cabbage salad. And in the case of marinating in jars, you can enrich the composition of the dish with cubes of zucchini, sweet peppers and cauliflower, disassembled into small inflorescences.

Pickled cabbage with beets can be very different in taste due to the inclusion of new ingredients to the basic recipes. However, its taste will always be delicious, as will the bright beet color.
That is why we no doubt encourage you to include crunchy vegetables in your winter diet and often enjoy vitamin abundance and juicy color!

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. This 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 look resembles plucked rose petals, thanks to which the recipe for instant pickled cabbage with beets got its 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:

1. Dilute salt and sugar in warm water. Their quantity can be adjusted to taste.
2. Add spices to the marinade and put on fire.
3. Boil, add vinegar and stir.
4. 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 into large pieces, and small ones can be cut in half. Carrots and beets are also cut into large pieces, and garlic - into rings. Thus, vegetables will retain more nutrients, and when served, 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.

Foreword

Recipes such as "Instant Cabbage with Beets" allow you to get dishes from these healthy vegetables in a very short time - from several hours to one day. Therefore, such recipes are very popular, because there is no need for the laborious process of harvesting cabbage with beets for the future, the desired dish can be quickly prepared at any time. How long it takes for the cooked product to become completely ready depends not only on the recipe, but also on the chosen cabbage and the way the vegetables are cut.

The fastest cooked, and most importantly, the most healthy meals from cabbage and beets - these are various fresh salads. This refers to the use for cooking fresh (raw) cabbage and beets. Vegetables just need to be cut and seasoned with butter, sour cream, mayonnaise or other dressing. At the same time, cabbage and beets will retain all vitamins and useful material needed by the body. But most often, when it comes to cooking cabbage with beets, then they mean some kind of processing, for example, preservation for the winter. By the way, housewives, especially beginners, are most often interested in harvesting recipes.

Delicious pickled cabbage with beets

The taste qualities of these two vegetables and their combinations in one recipe are best revealed when cabbage and beets are heat-treated (boiled or stewed), that is, in hot dishes. The most famous of the hot dishes with these vegetables is borscht. But borscht belongs to the first courses. And when it comes to cooking cabbage with beets, we mean various salads and similar blanks. So, of the hot dishes with these vegetables, only those that are cooked using stewing fall under this category. One of these recipes is given at the end of the article.

However, most housewives are much more likely, and stewing is used very rarely. Yes, when stewing vegetables will be cooked much faster. But this heat treatment must be carried out correctly so that the cabbage and beets do not turn out damp or burnt, but at the same time reach the “condition”. In general, you will have to “tinker” with stewing vegetables. Whether it's salting, pickling and pickling. All cut and filled with brine or marinade. If you do everything exactly according to the recipe, then final result will be exactly as it should be.

In addition, in salted, pickled and especially pickled vegetables much more vitamins and other useful and necessary substances are preserved. Their number is almost the same as in fresh original products. And when stewing, as with any other heat treatment, vegetables lose a significant amount of vitamins. So salted, pickled and sauerkraut with beets are also healthier than stewed vegetables.

The fastest of these three cooking methods is marinating. Thanks to the use of vinegar, depending on the recipe, cabbage with beets (and other vegetables) will be ready in just a few hours, one day or a few days.

So, for this recipe you will need vegetables and spices:

• cabbage - 1 kg;
• beets (medium) - 1-2 pcs.;
• carrots (medium) - 1 pc.;
• garlic (cloves) - 3-4 pcs.;
• red hot pepper (ground) - 1/4 teaspoon;
• allspice, as well as black pepper (peas) - 3-5 pcs.

To prepare the marinade you will need:

• water - 3 glasses;
• sugar - 100 g;
• salt - 1 tbsp. spoon;
• garlic (cloves) - 2-4 pcs.
• vinegar 9% - 70-90 ml.

We put the cabbage, cut into checkers of about 2x2 cm or strips, into a wide, spacious bowl or pan. Then add chopped root vegetables and garlic, as well as pepper to it. Mix all the vegetables thoroughly with each other, and then compact well.

Now let's prepare the marinade. In an enameled saucepan, bring to a boil a solution of water and salt, sugar and spices poured into it for the marinade. As soon as this liquid boils, cover it with a lid and cook for 2-3 minutes over low heat. Then we remove the pan from the burner, pour vinegar into the solution, mix everything thoroughly and immediately pour the vegetables with the resulting marinade. Then we put oppression on them and leave them to marinate in the kitchen for 8–12 hours. During this time, the vegetables should definitely be marinated.

The main difference between instant recipes (in 5-12 hours) and per day is in the size of cabbage slices. And there is still a slight difference in the amount of certain ingredients for the marinade. So quick recipes can also be used for pickling cabbage with beets per day and vice versa. The main thing is to properly cut the heads of cabbage to get the required pickling time.

Freshly shredded cabbage

And below is one of the many recipes for pickling cabbage with beets per day. It will require vegetables:

• cabbage - 2 kg;
• beets (larger) - 1 pc.;
• carrots (medium) - 1-2 pcs.;
• garlic (heads) - 1 pc.

To prepare the marinade, you will need the following:

• water - 1 l;
• sugar - 1 tbsp. spoon;
• salt - 2 tbsp. spoons;
• allspice (peas) - 2-3 pcs.;
• bay leaf (medium) - 2-3 pieces;
• Bell pepper- half a pod;
• sunflower oil - 180–200 g;
• table vinegar(better than 9%) - 150 g.

Cabbage, cut into checkers of about 3x3-4x4 cm or strips, put in a wide spacious bowl or pan. Then add chopped root vegetables and garlic to it. Mix all vegetables thoroughly.

Now let's prepare the marinade. In an enamel saucepan, bring to a boil, stirring, a solution of water, salt, sugar, as well as spices for the marinade (capsicum should be cut into thin rings) and poured oil. As soon as this liquid boils, turn off the heat and add vinegar to it. Then mix everything thoroughly and immediately pour the vegetables with the resulting marinade. Then we cover them with a plate with a diameter slightly smaller than that of the pan or bowl in which they are placed. Then, pressing on the plate, we compact the vegetables well. You don't need to install a mount. We leave the vegetables to marinate in the kitchen for a day. After about 24 hours, cabbage with beets will be ready.

This is a simple and at the same time very tasty, as well as easy-to-digest dish. You can safely include it in your daily diet. And even if it really is on the table every day, it will not get bored. After all, it can be cooked in different ways: only with beets, with the addition of onions and carrots, with tomatoes and herbs, with garlic, with various spices, with or without vinegar, and so on.

Preparing for extinguishing

Below is a recipe that has almost all of the listed ingredients, as well as seasonings for every individual taste. Based on the preparation of 4-5 servings, you will need:

• cabbage - half a fork;
• beets (medium) - 1 pc.;
• carrots (medium) - 1 pc.;
• onion (large) - 1 pc.;
• garlic - to taste;
• tomato paste - 3 tbsp. spoons;
• vegetable oil - as needed;
• salt, sugar, red and/or black pepper, paprika, herbs or other spices.

First, boil the beets, and then clean them. Fry chopped carrots and onions cut into half rings until half cooked. Then add chopped cabbage and spices to them. Stir everything for 5 minutes, and then add a glass of water to these vegetables. Then we simmer them for 20 minutes.

In the meantime, cut the peeled beets into strips. Add it after 20 minutes to stewed vegetables, and then immediately report tomato paste. Mix everything thoroughly, and then continue to simmer the vegetables until they are almost completely cooked. And then add finely chopped garlic cloves and herbs. After that, mix everything again, and then close the lid and immediately turn off the fire. Let the dish brew for 15 minutes.

The most common vegetable that is found in almost any housewife is cabbage. It's great for stocking up for the winter. Because, no matter how processed it is, it retains all the trace elements and useful vitamins.

Pickling is one of the popular ways to preserve various vegetables, including cabbage. There are many photo and video recipes on the Internet on how to properly cook pickled cabbage.

And you can use the most different varieties cabbage: cauliflower, Brussels sprouts, broccoli. And everyone adds auxiliary ingredients to their taste: cumin, horseradish, onion, hot pepper, honey, lemon juice.

Today we will consider the most interesting and delicious ways how to make homemade preparations from white cabbage and beets.

Exists fast way cooking cabbage with beets. The recipe is famous under the name "Pelyustka" (in Ukrainian "petal"). Most likely, the people gave this name due to the fact that pickled cabbage with beets in large pieces vaguely resembles rose petals.

The calorie content of such a product is low, so it can be safely added to your diet for everyone who is losing weight.

Pickled Cabbage with Instant Beetroot

Ingredients

Servings: - +

• White cabbage 4 kg
• beet 220 g
• garlic 9 cloves
• Bay leaf 2 pcs.
• allspice 9 pcs.
• water 2 l
• salt 4.5 tbsp
• sugar 4.5 tbsp

per serving

Calories: 26 kcal

Proteins: 1 g

Carbohydrates: 6 g

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Recipe for sauerkraut with beetroot in Armenian

A new taste of an ordinary vegetable can be given with the help of Armenian cuisine recipes.

Cooking time: 60 minutes

Servings: 35

Energy value of the product

For 100 g of finished product:

• calories - 38 kcal;
• proteins - 1 g;
• fats - 0 g;
• carbohydrates - 8 g.

Ingredients

• cabbage - 2 kg;
• garlic - 1 clove;
• carrots - 1 pc.;
• beets - 2 pcs.;
• hot pepper - 2 pcs.;
• parsley and celery root - 50 gr each;
• cherry - 100 gr;
• cilantro - 1 bunch.
• water - 3 l;
• salt - 150 gr.;
• peppercorns - 10 pcs.;
• bay leaf - 3 pcs.

Cooking steps

1. Pour water into a saucepan, bring to a boil. Add bay leaf, salt, pepper, leave to cool.
2. We clean the cabbage from the upper layers. Carefully remove the stem. We cut into four parts.
3. Peel the carrots and cut into slices.
4. We clean the garlic and pepper. We clean the beets and cut into thin slices. We divide the parsley and celery root into four parts.
5. We begin to lay in layers first cabbage leaves, then pieces of vegetables, then beets and other vegetables. The last layer is also laid out from cabbage leaves.
6. Pour the cooled marinade and put it under oppression at room temperature for 5 days, then put it in the refrigerator.

Cooking spicy pickled cabbage with beets

Sharpness is inherent in the hot Georgian people. Here is the recipe spicy cabbage and the beets in the marinade are borrowed from there.

Cooking time: 20 minutes

Servings: 4

Energy value

For 100 g of finished product:

• calories - 30 kcal;
• proteins - 6 g;
• fats - 0 g;
• carbohydrates - 9 g.

Ingredients

• cabbage - 1 pc.;
• red hot pepper - 1 pc.;
• beets - 1 pc.;
• garlic - 2 heads;
• 30% vinegar - 2 tablespoons;
• salt - 1 tbsp;
• sugar - 1 tbsp

Cooking steps

1. We clean and wash vegetables.
2. Cabbage must be cut into large squares or slices.
3. Chop beets and peppers into thin slices.
4. Put in a saucepan in layers, while sprinkling everything with garlic and dill (parsley can be used). Can be used glass jars with capron lids.
5. Boil a liter of water, where to add sugar, vinegar, salt.
6. Pour vegetables with this brine and leave in a dark, warm place for 2-3 days.
7. After the cabbage is ready, it must be removed in a cool place.

Recipe for pickled cabbage with beets and carrots

This recipe differs from the above except for the presence of carrots, but it is this product that will give you new taste sensations and diversify your preservation.

The recipe is more familiar to the people as pickled cabbage with Korean beets or in beetroot marinade.

Cooking time: 20 minutes

Servings: 4

Energy value

For 100 grams of finished product:

• calories - 34.08 kcal;
• proteins - 1.20 g;
• fats - 0.04 g;
• carbohydrates - 8 g.

Ingredients

• cabbage - 1.5 kg;
• beets - 400 gr.;
• carrots - 200 gr.;
• garlic - 1 head.
• 9% table vinegar - 150 ml;
• sugar - 150 gr.;
• salt - 2 tablespoons;
• bay leaf - 4 pcs.;
• black peppercorns - 2 pcs.;
• vegetable oil - 2 tbsp.

For the above amount of vegetables, about six liters of pickled cabbage with beets come out. Therefore, given the number of vegetables, the marinade will need three liters.

Advice: Banks are easier to use narrow and high. Also, to reduce the cooking time, you can mix all the ingredients in a bowl and simply pour into a jar, while laying it tightly.

Steps to cook cabbage

1. If the head is too large, cut it into squares. If the cabbage does not differ in size, then it is enough to cut into quarters. Such quarters can be pickled, for example, in three-liter jars.
2. Grind garlic, carrots and beets in a convenient way for you. From them we need only flavor and color.
3. To prepare the marinade, we take water, salt, sugar, pepper, parsley and mix everything. Let it boil on the stove. When everything boils, remove from heat and pour in vinegar. You need to cool the mixture to a warm temperature.
4. While the marinade is boiling, it is necessary to prepare a container for our cabbage. To begin with, of course, you need to succumb to the jars of sterilization.
5. Now we lay the vegetables in layers: cabbage, carrots, beets, garlic and repeat again to the very top.
6. After the marinade has cooled, pour the cabbage to the very top.
7. Watering vegetable oil. The only thing to remember is that the oil should not smell.
8. After that, we twist the lids and put in a dark place, after 5 days the pickled cabbage is ready.

Such cabbage can also be stored all winter. The color of the marinade is a beautiful beet color.

This recipe can also be used for red cabbage. The composition is the same, everything is performed in the same way. It turns out delicious pickled purple cabbage.

Such recipes for pickled cabbage with beets are striking in their ease of preparation and versatility. Cabbage can be an addition to porridge, pasta, and potatoes in any kind of cooking. Also with meat, the combination of such an appetizer is simply incomparable.

And there is no need to refine the salad, it is appetizing in itself and does not require the addition of any sauces, spices or seasonings.

Follow all proportions and cooking conditions. Then you will have a good salty snack which greatly diversifies the menu.

Spicy, spicy-smelling pickled cabbage slices with beetroot are indispensable for any everyday and holiday table. Such spicy taste nothing compares!

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