Cabbage in large pieces with beets. Pickled cabbage with beetroot "Pelyustka" instant

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 options for pickled cabbage with beets so that the dish does not bother you all winter long. vegetable snack bring into the diet undeniable benefit 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 salted 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. We prepare the marinade in an enamel pan, where we first bring 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 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 heads + -

How to cook

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

1. We cut the cabbage into 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 vegetables to vegetables. rich taste and color.

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, but the number of vegetable ingredients is 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 satisfying meat dish, and after a slight movement of the hand, open the jar with 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!

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 the end result will be exactly what it should be.

In addition, salted, pickled and especially pickled vegetables retain much more vitamins and other useful and necessary substances for the body. Their quantity is almost the same as in fresh source products. And when stewing, as with any other heat treatment, vegetables lose a significant amount of vitamins. So salted, pickled and sauerkraut with beets is 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. a 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 that 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. a spoon;
• salt - 2 tbsp. spoons;
• allspice (peas) - 2-3 pcs.;
• bay leaf (medium) - 2-3 pieces;
• capsicum- 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.

Pickled cabbage with beets diversifies your diet in winter period and saturate the body with useful vitamins and minerals. Cabbage with beets can be served as an appetizer or used to make salads.

Instant pickled cabbage with beets - the basic principles of cooking

In this manner White cabbage pickles quickly. Already after about five hours you can eat it, while the vegetables, despite the fact that they are poured with hot marinade, remain juicy, crispy and tasty.

The beets should be burgundy in color and have sweet taste. The use of a vegetable with white veins is not allowed.

The cabbage is washed, the top leaves are removed, cut into large pieces, and then chopped according to the recipe. Beets are peeled, washed and rubbed on a coarse grater. Other vegetables, if used, are minced in the same way as beets. To do this, you can use a Korean salad grater.

Cooking pickled cabbage does not take much time, because the cabbage does not need to be chopped into thin strips, as for sauerkraut. For this recipe, it is cut into squares.

The marinade is usually prepared from purified water, salt, vinegar, granulated sugar and vegetable oil. Water is poured into a saucepan or pan, bulk ingredients are added and brought to a boil. Remove from the stove, pour in vegetable oil, mix and boil again. Set aside and add vinegar. Optionally, add spices and spices.

Vegetables are laid out in a saucepan or jar, poured with hot marinade, covered with a saucer and left for three to four hours. After this time, cabbage can be tasted.

Recipe 1. Instant pickled cabbage with beets

Ingredients

two kg of cabbage;

four cloves of garlic;

two carrots;

beets of medium size;

Marinade

9% table vinegar - 100 ml;

100 g of granulated sugar;

120 ml of sunflower oil;

30 g of table salt.

Cooking method

1. Wash the cabbage, remove the top leaves. Cut the forks into large pieces, remove the stalk, then cut the cabbage leaves into squares. Pour into a saucepan or large bowl.

2. Peel carrots and beets, wash and chop on a grater with large sections, or use a Korean salad grater for this.

3. Free the garlic from the husk, and cut the cloves into thin slices. Add the vegetables to the cabbage and mix well with your hands. Transfer the vegetable mixture to a clean, dry three-liter jar.

4. Pour a glass of purified water into a small saucepan, add table salt and granulated sugar. Boil over low heat. Pour in vegetable oil, mix and boil again. Remove the pan from the heat, pour in the table vinegar, mix.

5. Pour boiling marinade over vegetables in a jar, cover and leave for four hours.

Recipe 2. Instant pickled cabbage with beets, finely chopped

Ingredients

1 kg 200 g white cabbage;

carrot;

half a head of garlic;

Marinade

purified water - 500 ml;

acetic acid 70% - 30 ml;

Bay leaf;

coarse salt- 40 g;

black pepper - six peas;

vegetable oil - ¼ cup;

granulated sugar - 120 g.

Cooking method

1. My head of cabbage, remove the top leaves and cut out the stalk. Shred the cabbage leaves into thin strips. It is convenient to do this with a special knife with two blades. Place shredded cabbage in a large bowl.

2. Large carrots are peeled, washed and chopped on a grater with large sections. We put it in a saucepan with cabbage.

3. Peel, wash and chop small beets in the same way as carrots. The color of the cabbage depends on the amount of beets, the larger it is, the more intense the color.

4. About half large head We disassemble the garlic into slices, clean and cut each into thin slices. Pour over the rest of the vegetables. We mix everything, slightly kneading the cabbage.

5. Pour half a liter into a saucepan, add the remaining ingredients and keep on fire until boiling. Pour boiling marinade over vegetables. We cover with a flat plate and place a weight on it. Marinate cabbage for 12 hours. After this time, you can eat it. We lay it out in clean jars, close the lids and store in the cold for no more than two weeks.

Recipe 3. Instant pickled cabbage with beetroot "Pelyustka"

Ingredients

cabbage forks of medium size;

salt - Art. a spoon;

small beets;

large carrot;

a head of garlic;

vinegar - 150 ml;

vegetable oil - half a glass;

granulated sugar - 100 g;

purified water - liter;

black pepper - six peas.

Cooking method

1. Wash the head of cabbage, remove the top leaves and divide it into eight parts.

2. Peel, wash and crumble the root crops into thin strips. Break the head of garlic into cloves. Remove the husk from them and chop into thin slices.

3. Pour the purified water into a saucepan, add granulated sugar, peppercorns, table salt and pour in vegetable oil. Put on fire and boil for five minutes from the moment of boiling.

4. cabbage leaves put in a deep bowl, layering them with chopped vegetables. Pour hot marinade over contents. Cover with a plate and place oppression on top. Keep warm for a couple of days, then put in the cold. Cabbage can be stored for up to two weeks.

Recipe 4. Korean Instant Pickled Cabbage with Beets

Ingredients

head of cabbage;

black pepper - six peas;

coarse salt - 50 g;

table vinegar - a third of a stack;

two beets;

two bay leaves;

garlic - four cloves;

granulated sugar - half a glass;

vegetable oil - ½ stack;

purified water - liter;

onion bulb.

Cooking method

1. In a small saucepan, combine purified water with salt and spices. Put on the stove and boil for ten minutes. Then add vinegar and stir.

2. Rinse the head of cabbage, disassemble it into leaves and cut them into squares, the size of a matchbox.

3. Wash the peeled beets and cut into neat thin strips.

4. Peel the onion and chop into thin half rings. Free the garlic cloves from the husk and chop finely.

5. Place all vegetables in enamel pan and mix well. Pour marinade over and leave warm for eight hours. Then soak the same amount of time in the cold.

Recipe 5. Instant pickled cabbage with beets with horseradish

Ingredients

beets - 300 g;

granulated sugar - 2/3 stack;

parsley root - 100 g;

coarse salt - 100 g;

garlic - 100 g;

purified water - 150 ml;

horseradish root - 100 g.

Cooking method

1. Wash small heads of cabbage, remove the upper leaves, cut out the stalk. Cut the leaves coarsely.

2. Peel and twist the parsley root, horseradish and garlic in a meat grinder.

3. Wash the peeled beets and cut into slices.

4. Boil purified water with salt and sugar. Cool slightly.

5. Put cabbage and beets in an enameled pan, layering with chopped vegetable mixture and spices. Tamp down. Pour the contents with brine, cover and leave to marinate for five days. Keep cooked cabbage refrigerated.

Recipe 6. Instant pickled cabbage with beetroot "Provencal"

Ingredients

forks of white cabbage;

allspice - eight peas;

one beet;

granulated sugar - stack .;

Bay leaf;

table vinegar - stack;

vegetable oil - stack;

carrots - three pieces;

four cloves of garlic;

coarse salt - 80 g;

purified water - 1.5 liters.

Cooking method

1. Peel, wash and grate the beets on a grater with large sections, or chop in a food processor using a special nozzle. Dip the beets in boiling water and blanch for five minutes. Throw on a sieve.

2. Rinse the cabbage, remove the top leaves and chop into thin strips. Peel and chop the carrots on a coarse grater. Cut the peeled garlic cloves into slices.

3. Dissolve sugar and salt in water. Add vinegar and put the mixture on fire. Boil five minutes.

4. Put the vegetables in enamelware, add spices, mix. Pour in the marinade and vegetable oil. Place a flat plate on top and place a weight on it. Marinate cabbage for 12 hours. Then send for storage in the cold.

Instant Pickled Cabbage with Beets - Tips and Tricks

• In addition to the ingredients for the marinade indicated in the recipe, you can add herbs or spices to your taste.
• To get a pleasant spicy taste of cabbage, add peeled and chopped ginger root to it.
• The dish will look appetizing and beautiful if the vegetables are laid in layers in a jar.
• Onions will give pickled vegetables a specific flavor.
• Pickled cabbage can be used to make salads, such as vinaigrette.

For preparations for the winter, you can use cabbage with beets. This combination of vegetables is distinguished by the beautiful color of the resulting dish, a pleasant crunch, spice and light spiciness. It is good to serve with potato dishes, meat, fish or eat on its own. There are several recipes for making delicious seaming.

Pickled Instant Cabbage

• Time: 12 hours.
• Servings: 12 persons.
• Difficulty: medium.

Pickled cabbage with instant beets is prepared in just half a day. After 12 hours of infusion in jars, you can eat it. The resulting fragrant pieces are pleasantly crunchy, retain the benefits of vitamins and minerals. Garlic gives a slight sharpness to the dish, preserves it.

Ingredients:

• cabbage - 2 kg;
• beets - 2 pcs.;
• carrots - 1 pc.;
• garlic - 5 cloves;
• water - 1.1 l;
• 9% vinegar - 150 ml;
• salt - 2 tablespoons;
• sugar - 6 tablespoons;
• oil - ½ cup;
• bay leaf - 3 pcs.;
• black pepper - 6 peas.

Cooking method:

1. Cut the head of cabbage into squares.
2. Chop raw beets and carrots into cubes.
3. Cut the garlic into slices.
4. Place vegetables in three-liter jar layers: cabbage, reduced, carrots, garlic. The last to lay beets, carrots, tamp.
5. Boil water with spices, remove bay leaf, add oil, vinegar, pour hot marinade over vegetables.
6. Leave for 12 hours in a warm place under the lid.

Recipe in jars for the winter

• Time: day.
• Servings: 10 persons.
• Difficulty: medium.

Sauerkraut with beets in jars in large pieces for the winter is useful for every day. It has a beautiful color, pleasant aromatic taste, bitterness due to the addition of garlic and spices. Large slices should be soaked in marinade, so the cooking time lasts 24 hours.

Ingredients:

• cabbage - 2 kg;
• beets - 1 pc.;
• garlic - ½ head;
• water - liter;
• sugar - 3 tablespoons;
• coarse salt - 3 tablespoons;
• allspice - 10 peas;
• bay leaf - 1 pc.;
• 9% vinegar - 100 ml.

Cooking method:

1. Cut the head of cabbage into large pieces, beets into strips.
2. Cut the garlic into several pieces.
3. Mix vegetables, put in a jar.
4. Mix water with spices, cook for 10 minutes, remove pepper, bay leaf, pour in vinegar, cool slightly.
5. Pour marinade into jars, cool, rearrange in the refrigerator for a day.

Pelyustka with beets

• Time: 4 days.
• Servings: 10 persons.
• Difficulty: medium.

Cabbage with beets for the winter in the form of thin squares is called "Pelyustka" (translated from Ukrainian as petals). It looks beautiful, has a juicy taste, a pleasant spicy aroma. From one and a half kilograms of raw materials, 6 liters of blanks are obtained.

Ingredients:

• cabbage - 1 head;
• beets - 2 pcs.;
• carrots - 2 pcs.;
• garlic - head;
• water - liter;
• sugar - 150 g;
• salt - 2 tablespoons;
• bay leaf - 3 pcs.;
• black pepper - 2 peas;
• vegetable oil - 3 tablespoons;
• 9% vinegar - 150 ml.

Cooking method:

1. Chop the head of cabbage into squares, chop the garlic into slices, make beetroot and carrot sticks.
2. Mix water with spices, boil, pour vinegar, cool.
3. Fill jars with vegetables in layers, pour marinade, oil. Leave covered in the dark for 4 days. Keep refrigerated.

How to pickle cabbage with beets

• Time: 3 days.
• Number of servings: 8 persons.
• Difficulty: medium.

Recipes for cabbage with beets involve not only pickling vegetables, but also salting. Georgian dish, described below, has a crisp, aromatic taste, has an unusual aftertaste due to the addition of celery root and red hot pepper.

Ingredients:

• cabbage - 1 head;
• beets - 2 pcs.;
• garlic - 7 cloves;
• petiole celery - 125 g;
• red hot pepper - 1 pod;
• water - liter;
• salt - 1.5 tbsp.

Cooking method:

1. Cut the head of cabbage into wide rectangles, carrots, beets and garlic into strips, chop the celery, chop the hot pepper into rings.
2. Mix vegetables, arrange in jars, pour hot brine from salt and water.
3. Press down with a plate, leave for daily storage in the room and for another 2 days - in the refrigerator.

Video

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 seasonal harvest, 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 a better fermentation process.

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 some great ways on how to make cabbage for the winter with horseradish, beets, and even according to the original Caucasian recipe.

Pickled Cabbage and Beets - Tasteful Benefits

Everyone knows that sauerkraut and its juice have great benefits. 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.

Throughout the winter, regular use of 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 fresh fruits with a stalk. 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 the vegetable mixture with 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 lovers of spicy salted cabbage, 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 crop;
• 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 stump, chop the carrots and beets in circles on a shredder, cut the bell peppers into strips, and chop the garlic and hot pepper very finely.
• Mix all the ingredients, add lavrushka and peppercorns.

Prepare hot marinade

Pour granulated sugar, rock salt, oil and vinegar into 1 liter of water, boil the solution for 5 minutes and pour 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 healthy and amazingly tasty cabbage salad from traditional Caucasian cuisine with your own hands at home? Then this recipe is just for you. Such a treat will be a 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

1. 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.
2. 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 for winter preparations and quick cabbage snacks.