Cabbage with beets in large pieces. Pickled cabbage with beets: golden recipes with photos

It has always been a mystery to me why pickled cabbage with beets is sold in stores for such incredible money. Remember such multi-colored trays with a variety of cabbage options on hastily? Prices are given for one hundred grams, but you multiply in your mind by ten and take it dumbfounded - 500 rubles per kilogram of cabbage. This is no gate. You begin to understand the absurdity of Russian pricing especially clearly when you start preparing cabbage marinades yourself. First, vegetables cost a penny. Cabbage, carrots, beets, garlic - nothing more is needed. For those who grow all this wealth in their own garden, the cost of raw materials is zero in general. Secondly, labor costs are minimal - cabbage is usually not chopped, but cut into squares. Believe me, it's not only fast, but even pleasant. It doesn't take much time either. It takes only 12 hours to make a great pickled cabbage with beets fast food The recipe will surprise you with its simplicity. Also, you will most likely appreciate how delicious I use the marinade. I don't add oil. They can be seasoned with pickled cabbage when serving, if, of course, there is a desire. The lilac color will become even brighter from this. Although I personally like to crunch cabbage with beets just like that, without any dressings. Delicious - irresistible! And finally, the third positive point - vegetables are used long-term storage, so there is no need to harvest such cabbage using wasted scarce space in the refrigerator, because it can be made quickly at any time of the year.

Ingredients:

• White cabbage 1 kg
• Carrot 1 pc.
• Beetroot 1 pc.
• Garlic 1 head

• Water 600 g
• Sugar 80 g
• Salt 1 tbsp.
• Bay leaf 2 pcs.
• Black peppercorns 10 pcs.
• Allspice peas 10 pcs.
• Table vinegar 50 ml

How to cook quick pickled cabbage with beets

Get good quality cabbage. Rinse thoroughly under running water. Remove the top leaves. Cut the cabbage randomly, into squares or rectangles, as you like. Place in a convenient marinating container.

Rinse the medium beets and carrots. Peel off the skin. Cut into small sticks. Add vegetables to cabbage.

Peel the garlic cloves. Grind either straws or circles, add to the rest of the vegetables. Mix all products well.

Now it remains to prepare the marinade. Pour water into a saucepan or saucepan. Add salt, sugar. Add bay leaf, allspice and black pepper. Bring to a boil, stir in the sugar and salt until completely dissolved. Then pour into the boiling solution table vinegar. Stir.

Pour boiling marinade into a container with vegetables. Cover the top with gauze or a clean cloth. Lay out a flat plate or board. Place a load on top, you can use a three-liter jar of water. Leave the cabbage for 12 hours.

After pickling, transfer the cabbage tightly into clean jars, cover with regular lids and send to the refrigerator for storage.

Pickled cabbage with beets is ready. Enjoy your meal!

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 - you get a great salad for lovers of spicy! 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. Put some beets on the bottom 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 beetroot “Pelyustka”, lids and leave to marinate at room temperature 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

Cabbage with beets for the winter is one of the most popular options for vegetable rolling. These vegetables are inexpensive, but contain a lot of useful substances and vitamins. These qualities are especially useful during cold weather. At the same time, cabbage and beets are also very delicious snack, which will appeal to all households, both in its pure form and together with additional ingredients as a salad.

Most often used for preservation for the winter white cabbage, but if you wish, you can also take a colored or red head. Beets are added to it not only because of palatability but also for rich color. Together, these vegetables turn into a bright pink dish that is not ashamed to offer guests. Experienced housewives they usually stock up on such a delicacy for the future, since it is also used for festive feasts and for home use.

Preparing cabbage with beets for the winter is quite simple. The most difficult step in cooking is cutting vegetables. And then difficulties arise only with global seaming, and for several jars the process will not take much time. After chopping, cabbage and beets are laid out in clean containers and poured with marinade. It uses water, vinegar, vegetable oil, salt and sugar. You can also add black and allspice, fresh or ground pepper chili, bay leaves, roots, horseradish, garlic, etc.

All you need to decide before you cook cabbage with beets is a way to chop vegetables. They can be marinated in straws, squares, or even very large pieces.

Cauliflower inflorescences with beets will really become colored. More precisely, they will acquire a pleasant pinkish tint. In this case, the cabbage will be crispy and juicy. The amount of ingredients is calculated per liter jar. By and large, just pour boiling water over the cabbage and add spices to get a tasty and bright appetizer.

Ingredients:

• 1 fork of cauliflower;
• 1 beet;
• 1 st. l. salt;
• 1 st. l. Sahara;
• ½ tsp coriander;
• 2 tbsp. l. vinegar;
• 1 bay leaf.

Cooking method:

1. Rinse the cabbage thoroughly and disassemble it into inflorescences, pour boiling water over it.
2. Quickly dip the cabbage into ice water, then leave to drain.
3. Peel the beets, grate on a coarse grater or cut into strips.
4. Lay the beets and cabbage in layers in a clean jar, add a bay leaf in the middle.
5. Sprinkle coriander, salt and sugar on top of vegetables.
6. Pour everything with vinegar and boiling water (up to the top of the jar).
7. Cover the jars with a lid and sterilize in boiling water for 5 minutes.
8. Roll up the jars and turn them upside down, leave to cool at room temperature.

Interesting from the network

Korean cabbage is an easy recipe delicious dish, which can be expensive in "Korean" shops, but at home it will not require any extra finances or time costs. It is enough to cook this appetizer once on your own, so that you will never again buy in the markets or in supermarkets. All the ingredients are sure to be found in the refrigerator, especially if you are thinking about winter stocks during the season of vegetables.

Ingredients:

• 500 g cabbage;
• 500 g of beets;
• 200 g of onion;
• 200 g of sugar;
• 900 ml of vinegar;
• 1 liter of water;
• 120 g salt.

Cooking method:

1. Boil the beets, peel and cut into strips.
2. Cut the onion into rings, cabbage into squares.
3. Boil water in a saucepan, dissolve sugar and salt in it.
4. Pour vinegar into the same pan, mix well.
5. Place all prepared vegetables in the marinade and cook for 10 minutes.
6. Transfer the salad to clean jars, pour the marinade to the top.
7. Sterilize jars for 15 minutes, then roll up and leave to cool.
8. After cooling, rearrange the preservation in a cool place.

Beets, carrots and cabbage are a wonderful composition for a winter vegetable salad. Not only are all these vegetables quite inexpensive, they also have a rich composition of vitamins. All while cooking beneficial features ingredients will be preserved, so you can safely use the salad as a means to prevent seasonal diseases. If desired, you can add a little more garlic to the appetizer if you like spicy dishes.

Ingredients:

• 1.5 kg of cabbage;
• 300 g of beets;
• 300 g carrots;
• 1.5 liters of water;
• 1 ½ st. l. salt;
• 1 clove of garlic;
• 2 tbsp. l. Sahara;
• Bay leaf;
• Black peppercorns.

Cooking method:

1. Cut the cabbage into roughly equal pieces of 5-8 cm.
2. Grate peeled carrots and beets (it is best to use a Korean grater).
3. Chop the garlic and put it on the bottom of a three-liter jar, then add cabbage and beets with carrots in layers.
4. Boil salt, sugar, bay leaf and peppercorns in water.
5. Cool the brine a little and pour vegetables over it, cover the jars with lids (do not roll up).
6. Keep the cabbage at room temperature for 2 days, then store in the refrigerator.

Gurian cabbage with beetroot is very spicy and savory dish which may not be to everyone's taste. Nevertheless, if there are sincere admirers of such snacks in your family, they will simply be delighted with such a variety in the diet. The salad will turn out to be very satisfying and nutritious, it will look great as a side dish for meat or fish dishes, and in a vegetarian menu it may well become full-fledged light dinner. Better take for this recipe Apple vinegar, although an ordinary dining room is also suitable.

Ingredients:

• 2 kg of cabbage;
• 2 heads of garlic;
• 2 beets;
• 1 cup of sugar;
• 1 glass of vinegar;
• ½ cup vegetable oil;
• 2 tbsp. l. salt;
• 1 liter of water;
• 2 red hot peppers.

Cooking method:

1. Peel the beets, remove the top leaves from the cabbage.
2. Cut vegetables into large pieces.
3. Peel the garlic and cut it into thick slices.
4. Put cabbage and beets in jars in layers, adding a little garlic to each layer.
5. Put a pod of red hot pepper in the middle of the jar.
6. Boil water, pour vinegar and vegetable oil into it, add sugar and salt.
7. Boil the marinade again and pour it into jars to the very top.
8. Roll up jars with lids, keep at room temperature for 2 days, then transfer to a cooler place.

Now you know how to cook cabbage with beets for the winter according to the recipe with a photo. Enjoy your meal!

Cabbage with beets for the winter is tasty, bright and healthy treat, which is stored for a long time in jars and does not require any culinary delights. It will decorate any meal and help to cope with vitamin deficiency in the cold season. It is enough to figure out once how to cook cabbage with beets for the winter in order to delight your loved ones with delicious canned vegetables every year:

• If you decide to cook with beets cauliflower, then, before pickling, pour over the inflorescences with boiling water, and then dip them in ice water for a couple of seconds. This will allow them to keep their shape better and become more crispy;
• Do not rush to hide jars of cabbage in a cool place - they should cool slowly. So it's better to leave them in the kitchen and even wrap them in a warm cloth;
• The jars are usually cooled down with lids. That way they won't explode. At the same time, before salting the cabbage, be sure to sterilize both the container itself and the lids;
• If you stack the salad in jars in layers, then there should be beets on top and bottom. So the cabbage will evenly turn pink;
• Cabbage preparations with beet winter can be used for cooking vegetable salads. The vinaigrette is especially tasty.

Good afternoon friends!

Look for delicious recipes cabbage with beets? The best way save it for the winter: pickle or pickle. I share simple and quick ways of conservation tasty preparation with a beautiful bright pink color and sweet and sour taste.

Canned cabbage turns out very tasty in a jar in 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 with 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 pleasant sweet and sour taste. Serve with your favorite vegetable oil, chop 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. Three prepared liter cans 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, cabbage is moderately spicy, very tasty, beautifully colored with beet juice, with a spicy horseradish taste.

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. We keep under oppression for 3 days at room temperature, then for 2-3 days we put it 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 pepper
• 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 vegetable mix
• 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 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

1. Vegetables should be fresh, healthy and ripe. If they are not sweet enough, add sugar.
2. Rinse the container thoroughly, sterilize if necessary.
3. Take table salt in an amount of 2-3% to the total mass of cabbage, if in the form of brine, then 4-8%.
4. Cabbage in jars should be well compacted so that there is as little room for air as possible.
5. Vegetables must be poured over with brine. If it is not enough, cook freshly prepared.
6. 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!