Cabbage with beets in large pieces in a saucepan. Spicy pickled cabbage slices with beets in jars - a step-by-step photo recipe for cooking for the winter

A product such as cabbage, nutritionists recommend using daily. Its benefits are simply invaluable. The main advantage of cabbage is its low calorie content and a storehouse of minerals and vitamins. In autumn and winter, pickled cabbage is a good appetizer. At this time, late varieties of cabbage are always on sale. It is she who turns out to be the most delicious in the blanks. This dish well complements all the others, regardless of whether it is meat or fish, potatoes or cereals. Cabbage with beets is marinated quickly, after a day it can be consumed. It keeps in the refrigerator for quite a long time.

Pickle Ingredients:

• head of cabbage;
• beets - a pair of root crops;
• head of garlic.

Marinade Ingredients:

• 1.5 l of water;
• 220 gr. vinegar;
• 230 gr. granulated sugar;
• 2-3 pcs. bay leaf;
• allspice and black peppercorns, 7 grains each;
• cloves - 5 pcs.;
• 20 gr. salt.

Depending on the serving, all ingredients can be proportionally reduced or increased.

How to cook pickled cabbage with instant beets

Divide the head of cabbage in half, remove the stalk and cut large pieces.

Peel and cut the beets into thin slices: it is she who gives the beautiful color to the marinade.

Prepare the garlic by peeling it on the teeth.

Put all the ingredients in a bowl that is not afraid of boiling water, because you will have to pour the vegetables with hot marinade.

Distribute the cabbage and beets alternately in layers.

Between them are garlic cloves.

Prepare marinade: Bring water to a boil.

Add sugar:

Salt:

Black peppercorns and dried cloves umbrellas:

Boil for 2-3 minutes, add vinegar and turn off the heat.

Immediately pour cabbage with ready-made marinade, make oppression (as an option - cover with a plate, and put a liter jar of water on top) so that all vegetables are covered with it.

As soon as everything has cooled down, put the dishes with pickled cabbage in a cold place. And you can eat it the very next day.

It turns out pickled cabbage with beetroot sweet and sour taste, crispy and beautiful color. If someone likes spicy taste, then it is permissible to add hot pepper. Many, along with cabbage, pickle not only beets, but also carrots. Vegetables prepared in this way will retain their main beneficial features: vitamins, minerals and fiber. Therefore, cook this dish more often, because it is not only tasty, but easy to prepare and also budget.

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 an excellent pickled cabbage with beetroot, 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!

Good afternoon friends!

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

Canned cabbage turns out very tasty in a jar 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 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 loved one vegetable oil, chop the greens and eat with appetite!

Instant Crispy Pickled Cabbage (recipe in a 3 liter jar with beets)

Such crispy yummy can be pickled in just a day, it turns out very super-tasty! What you need! This quick preparation will save you time spent in the kitchen.

We will need:

• 1 medium fork
• 1 beet
• 1 carrot
• 3 cloves of garlic

for the marinade:

• 1 liter of water
• 25 g salt
• 30 g sugar
• 1 bay leaf
• black pepper 5-8 peas
• 1/2 st. 9% apple cider vinegar

1. Cut the cabbage into medium pieces.

If you have rough and brittle cabbage, pour boiling water over it for 1-2 minutes, and then immediately cool it in cold.

2. Grate carrots and beets.

3. Add garlic and chop into thin slices.

4. Prepared three liter jars lay out the chopped vegetables in layers: garlic - cabbage - beets with carrots. So, until all the ingredients run out.

To finished product turned out to be a rich color, you can use baked beets.

5. For the marinade hot water put salt and sugar, pepper with bay leaf. Bring to a boil and let stand for 4-6 minutes, over low heat, add vinegar and turn off. We let it stand when the marinade becomes transparent and warm, pour the jars.

6. Close with nylon lids and store in a cold place.

If the cabbage turned out to be very sweet, add chopped green apple to it.

Delicious Georgian cabbage with beets, garlic and celery

Wonderful Gurian-style cabbage is prepared from the simplest and most affordable products, but one thing remains unchanged - spiciness.

We will need:

• forks - 2.5 kg
• beets - 1 large
• garlic - 2 medium heads
• ground hot pepper - 1 tsp.
• sprigs of greenery: celery, parsley, dill
• bay leaf - 4 pcs.
• black peppercorns - 8-10 pcs.
• allspice peas 5-6 pcs.
• salt - 4 tbsp. l. topless
• sugar - 2 tbsp. l.
• 9% vinegar - 250 ml

Be sure to prepare this quick recipe, without closure. Cabbage turns out spicy, appetizing, tasty - you will lick your fingers!

Sauerkraut with beets and horseradish: the most delicious recipe for the winter

It is rather an express method of preservation, since fermentation is fermentation in own juice. We will sour in a large enamel saucepan, hot way. When it is ready, we will put it into jars for convenient storage in the apartment.

According to this instant recipe, 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. 3 days we stand under oppression at room temperature, then for 2-3 days we clean in a cooler place. Then put into jars, store in a cold dark place.

Spicy cabbage "Pelyustka" with carrots and beetroot slices in Korean style

The recipe for this spicy preparation with vinegar for the winter, along with, and, is considered one of the most delicious in Korean cuisine.

Ingredients:

• head of cabbage for 2, 5 kg
• 1-2 carrots
• head of garlic
• 1 medium beetroot
• 1 hot 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 with sunflower oil. Sprinkle with chopped green onions, put tomato slices. Enjoy your meal!

Cauliflower with beets for the winter

According to this recipe, the appetizer invariably turns out crispy, with a beautiful pink color. Be sure to prepare a few jars, because it is so fast and delicious!

We will need:

• 5 kg cabbage
• 300-500 g beets

for brine:

• 800 g salt
• bay leaf to taste
• allspice to taste
• 10 g tarragon

Salting recipe:

1. We remove the green leaves, divide the head into separate medium-sized inflorescences.

2. Blanch the washed inflorescences in salted boiling water for 2-5 minutes, then immediately put it in cold water to cool faster, add ice cubes. We let it flow.

3. Cut the beets into strips.

4. We put in jars in layers with beets.

5. Fill with warm brine, keep for a day at room temperature and store in a cold cellar.

A few tips for getting a quality product so that the jars don't explode

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!

I love sauerkraut very much, and since autumn, its stocks in my refrigerator are constantly replenished. But I have one more in my favorites wonderful recipe- This is pickled cabbage with beets and garlic with carrots. It turns out incredibly tasty, fragrant and bright. A five-liter saucepan with such a snack in our family is eaten very quickly. The recipe is not instant, so that the cabbage has time to soak well in the marinade, you will have to wait a couple of days - only then it can be eaten or stored in the refrigerator for a long time.

The cold appetizer looks spectacular: the pieces of vegetables have a pleasant pink color, the crispy squares also have a pleasant smell of garlic and other spices, so every time you open the refrigerator, the mouth-watering aroma of winter pickles will be your temptation. But this is not a problem, pink cabbage petals are dietary, they are low in calories, so you can not be afraid to gain weight. And besides, as you know, white cabbage contains a lot of vitamin C, which definitely will not be superfluous in the cold season.

Did you know that you can marinate not only white cabbage, but also color? Try to cook for the future by preserving it in a jar for the winter. And here's another one interesting recipe, in just 3-4 hours.

Such snacks are like almost any second course - they can be eaten with cereals or potatoes, or with any. Well, let's cook, shall we?

Ingredients:

• white cabbage - 2 kg
• beets - 3-4 pcs.
• carrots - 3 pcs.
• garlic - 7 cloves
• bay leaf - 4 pcs.
• allspice peas - 10-15 pcs.

Brine:

• water - 1 l
• sunflower oil- 0.5 cup
• vinegar - 0.5 cups
• salt - 1 tbsp.
• sugar - 0.5 cups

Recipe for pickled cabbage with beets: step by step and with a photo

You don't need to chop the cabbage for this recipe. I cut it into squares.

Cleaned beets and carrots. I have a cylindrical beet, it seems to me that it is sweeter and juicier.

Carrot.

Rubbed (using a food processor).

Prepared garlic, allspice and bay leaf.

I put a layer of cabbage in a deep saucepan (I had a five-liter one).

Then a few cloves of garlic, 2 bay leaves and a few peppercorns.

Then a layer of grated carrots with beets.

Covered with a layer of cabbage.

Then she again threw garlic, lavrushka and allspice. Laid out a layer of carrots and beets.

And the last layer is cabbage again.

I poured in sunflower oil (it is best to take unrefined oil - ordinary fragrant).

But I dissolved the salt and sugar in lukewarm water (in no case in hot!).

Then poured this solution to the cabbage.

She covered it with an inverted plate, put a load on top (I have this liter jar with canned peppers).

Left for 2 days at room temperature. On the third day I put it in the refrigerator - by this moment the delicious pickled cabbage with beets is already ready.

It keeps well in the refrigerator - so cook to your health!

Enjoy your meal! Recipe from Tatiana Sh.