Pickled cabbage with beets without oil. How to cook cabbage in large pieces with beets in jars

Hello hostesses! Here you will find a recipe for making delicious pickled cabbage with my photo and description. This pickled cabbage is made with beetroot, which turns the cabbage a beautiful pink color. Therefore, such cabbage is called "Pelyustka", which means "petal" in Ukrainian. That is, the finished cabbage looks like flower petals.

Such cabbage is prepared quickly. I usually do it in a three-liter jar, so it's more convenient for me to store it. But you can cook in any container or saucepan. Time for all processes will take about half an hour. And 12 hours for pickling.

The cost of such a dish is low. But on the market, such cabbage is sold for a lot of money (which is very strange). Therefore, I advise you to cook pickled cabbage yourself - it's fast, inexpensive, and tasty.

Ingredients for a 3 liter jar:

• white cabbage - 2 kg
• beets - 2 pcs. medium (about 300 gr.)
• carrots - 1 pc. average
• garlic - 5 cloves

For marinade:

• water - 1.1 l
• vinegar - 150 ml
• sugar - 6 tbsp. l. Sahara
• salt - 2 tbsp.
• vegetable oil - 2 tbsp. l.
• bay leaf - 3 pcs.
• peppercorns - to taste

Pickled cabbage with beets: cooking method.

First prepare the cabbage. Wash it and remove the top bad leaves. Next, cut the cabbage into squares, no need to chop. Slicing cabbage takes just a couple of minutes.

Now it's the turn of the beets. It also needs to be washed and cleaned. Next, cut the beets into cubes (you can cubes or in any convenient way).

We do the same with carrots as we do with beets. Wash, peel, cut into cubes.

Cut the peeled garlic into slices.

All vegetables are ready. Now you need to put them in a three-liter jar. Put cabbage on the bottom, a little carrots, beets and garlic on top. And so on, lay out all the vegetables in layers, tamping them down. The last layer should be beet-carrot.

When the vegetables are stacked in a jar, cook the marinade. Pour water into the pan (a liter is usually not enough to fill a jar, so take a liter and 100 ml). Pour sugar, salt, bay leaf, peppercorns into the water (you can also ground). Bring to a boil and completely dissolve the sugar and salt in the water.

At the end, pour the vinegar and turn off the heat.

Remove bay leaf. The rest of the marinade is immediately poured into a jar of vegetables. You need to pour the cabbage with hot marinade, while the marinade should completely cover the vegetables. Pour a couple more tablespoons of vegetable oil on top. Close the jar with a lid and leave our delicious cabbage to marinate at room temperature for 12 hours.

If you do it in a saucepan, then after pouring the marinade over the cabbage, you need to cover it with an inverted plate and put oppression on it.

I usually cook these vegetables in the evening. Pickled cabbage according to this recipe is delicious in the morning and can be eaten as a salad on.

Pickled cabbage gets bright pink, crispy, sweet and sour. Well, very tasty! Carrots and beets also go with a bang. I highly recommend preparing such an elegant preparation!

Good afternoon friends!

Looking for delicious cabbage recipes with beets? The best way to save it for the winter is to pickle or pickle. I share simple and quick ways to preserve a delicious workpiece 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! Even a beginner can cope with such a simple recipe, but you need to know some of the 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 a 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. In the prepared three-liter jars, lay out the chopped vegetables in layers: garlic - cabbage - beets with carrots. So, until all the ingredients run out.

To make the finished product a rich color, you can use baked beets.

5. For marinade in 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 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 cook this quick recipe, without seaming. 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 its own juice. We will ferment in a large enameled pan, in a 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 flavor.

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 into large pieces along with the stalk, the beets into medium-sized ones, and the horseradish root into 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 a ready-made salad in various variations.

Salting recipe for 10 kg of cabbage:

per liter jar we spend:

• 800 g mixed vegetables
• 30 g sugar
• 12 g salt
• 50 g 9% vinegar
• 5 pieces of black pepper and cloves
• 3 g cinnamon

We prepare the filling for 1 liter of water, this amount is enough for 4 liter jars:

• 120 g sugar
• 50 g salt
• 200 g 9% vinegar
• Cabbage, chopped into thin strips (5-6 mm), as for a salad, blanch for 1 minute in boiling water.
• Mix with beets and carrots cut into strips.
• Pour a glass of hot filling (250 ml) into liter jars, add black pepper, cloves and 800 g of vegetable mixture, up to the shoulders, the filling should be higher than the contents of the jar.
• We cover the jars with 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. Bon appetit!

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!

Step 1: Prepare the cabbage.

Be sure to clean the cabbage from the upper leaves, as they are most likely wilted and are not suitable for food. Also, do not forget to remove the stalk, if this is not done, pickled vegetables will be unpleasantly bitter.
After peeling, cut the cabbage head into four equal pieces, and then chop each quarter into medium-sized squares. Especially do not shrink.

Step 2: Prepare the beets.

Rinse the beets properly, this is a root crop, there is a lot of earth and sand, and other dirt on it. Then cut off the tails on both sides. Only after washing, peel the beets from the skin.
Cut the washed and peeled beets into thin slices. If the vegetables are very small, like mine, then you can even cut them into circles, but more often you have to divide the beets into two or four parts first.

Step 3: Prepare the garlic.

Carefully peel the garlic cloves from the skin, and then simply cut them into thin plates, or, as it is now fashionable to call it, slices.

Step 4: Prepare the marinade.

Boil one liter of clean water in a saucepan of a suitable size, dissolve granulated sugar and salt in it, and add spices to taste: cloves, black pepper and coriander. Mix well and let simmer for 1 minute. Then remove the marinade from the heat and pour the required amount of vinegar into it. Mix thoroughly.

Step 5: Marinate cabbage with beets and garlic.

Prepare glass jars in advance by rinsing them thoroughly with soda and sterilizing in any way convenient for you. Don't forget the lids too.
At the bottom of the prepared jars, lay slices of raw beets in one layer. Then garlic and a rather thick layer of cabbage. So stack the vegetables, alternating between them and always making the cabbage layer thicker than the beet and garlic layer.
When the jars are filled with vegetables up to the neck, put one bay leaf in each, and then pour in the hot marinade there.
Immediately after you pour the hot marinade into the jars of vegetables, tighten the lids tightly, turn the blanks upside down and leave them like that for several hours until they cool completely.

Step 6: Serve pickled cabbage with beets and garlic.

Serve pickled cabbage with beets on a festive or everyday table as an appetizer or as part of a complex side dish. You can add a little vegetable oil to the vegetables or, if you prefer, mayonnaise. Personally, I love pickled cabbage with beets just like that, with a slice of bread.
Bon appetit!

Pickled cabbage with beets and garlic does not require any special storage conditions. Put it with other blanks.

Spring water is best suited for preparing marinade, but bottled water bought in a store will also work. Most importantly, do not use the one that flows from your tap.

Vegetables are on our table all year round. In winter, pickled, canned vegetables, harvested in summer and autumn, are mainly consumed. One of the most popular and favorite vegetables is cabbage. It is pickled in various ways with the addition of various vegetables. Cabbage in this form is used to prepare many salads. There are quick recipes for sauerkraut with beets. How to make such cabbage for the winter? We will consider several recipes for winter salads.

Healthy and tasty vegetable

In our daily diet there are always vegetable salads. They stimulate digestion and appetite. Delicious and healthy fresh and pickled salads are prepared from white cabbage. This vegetable is especially popular in winter, when you really want to diversify the winter table with vitamins and a contrasting taste.

There are many recipes for sauerkraut with beets, with marinade in two versions:

• fast food;
• daily.

This cabbage has a great taste. It has a very attractive appearance and will always be able to diversify the everyday table. Pickled salad will help out the hostess in case of unexpected guests.

According to the recipe for the preparation of such salads, the head of medium and late varieties is suitable. You can also cut vegetables in different ways. It all depends on how quickly you want the dish to be ready to eat. Usually, in order to pickle cabbage, it cut into large strips or squares 4x4 cm. If you want the cabbage to be ready as quickly as possible, then you need to cut it into 8 parts and marinate under pressure.

instant cabbage recipe

Ingredients required for the recipe:

• cabbage - 2 kg; carrots - 1-2 pieces; medium-sized beets - 1 pc; garlic - 3-4 cloves;
• for the marinade:
  • sugar - 100g; salt - 1 tablespoon; table vinegar 9% -100 ml;
  • sunflower oil - 120 ml.

According to this recipe, vegetables are marinated very quickly and after 4-5 hours the salad is ready to eat. Despite the fact that prepared vegetables are poured with boiling marinade, they remain crispy, juicy and tasty.

Wash the cabbage and remove the top leaves. Cut into large pieces and then chop the vegetable. In this form, leave it in a spacious bowl or pan. Beets and carrots are rubbed on a coarse grater. Many housewives use a Korean beet grater for this. The garlic is finely chopped with a knife. All vegetables should be placed in one container, mix well and put in a dry and clean 3-liter jar.

Now it's time to start preparing the marinade. To do this, you need another pan. Pour 1 glass of ordinary water, sugar and salt according to the recipe into it. The pot is placed on low heat., its contents are brought to a boil and immediately turned off.

Then it is necessary to add vegetable oil to it according to the recipe, after that everything is mixed and brought to a boil again. After boiling, you can remove the pan from the heat and add vinegar to it. Everything mixes well and you get a ready-made marinade for salad.

The next final step is to pour chopped vegetables with hot marinade. The jar can be covered with a saucer and left in this state for 3-4 hours in the kitchen. After this time, pickled cabbage can be tasted.

Recipe for daily pickled cabbage with beets for the winter

If you cook vegetables according to this recipe, their taste turns out to be unusual, more piquant and fragrant. In this recipe peppers are used. When ready, it makes a great appetizer. To prepare the salad, you will need:

• white cabbage -2 kg;
• 1 large beet;
• 1-2 carrots, but it is possible without it;
• 1 head of garlic.

For the marinade: water - 1 liter; vegetable oil (sunflower) - 200 gr; sugar -1 glass; salt - 2 tablespoons; table vinegar - 150 gr; 2-3 peas of allspice; 2 bay leaves and half a capsicum.

According to the recipe, the cabbage should be cut into rectangular or square pieces, approximately 3x3 cm in size. After that, the chopped vegetable should be put in a saucepan with a capacity of at least 5 liters. The remaining vegetables are cut into thin strips, it is better to cut the garlic thinly. Chopped carrots, beets and garlic should be added to the cabbage and mix well.

To prepare the marinade, you need to take all the ingredients prepared according to the recipe, with the exception of vinegar, and place in a separate pan. Leguminous pepper cut into rings. The saucepan with the marinade is placed on a small fire, it is brought to a boil and immediately turned off. After that, you can add vinegar to the pan.

Vegetables in a saucepan must be poured with cooked marinade. It will have a pleasant aroma. The marinade should be poured only hot. The cabbage will remain in the pot. It needs to be covered with a plate of smaller diameter, but before that it is good to tamp and leave in this form at room temperature. There is no need to put a load on top.

After a day, cabbage can be eaten, it is ready. Its a must placed in a jar, cover with a lid and put in the refrigerator.

Recipe for cabbage pieces very fast cooking with beets

The taste of such cabbage is slightly different from ordinary sauerkraut. It turns out a little sweeter. According to the recipe you need to cook:

At the very beginning of cooking gotta get the cabbage. It is washed and only the top leaves are removed. The vegetable can be chopped coarsely or cut into squares. It depends on the taste of the hostess and her family members. The rest of the vegetables need to be cut into strips or use a coarse grater for this. Garlic is usually cut finely with a knife. Prepared vegetables must be folded into a convenient container for mixing. Now it's time to prepare the vegetable marinade.

Pour water measured according to the recipe into a separate pan and put it on a small fire. When the water becomes hot, you need to add all the ingredients. Vinegar does not need to be added yet. Mix everything well and let it boil. Then turn everything off and add vinegar. Pour the chopped vegetables with the finished marinade and always hot, cover them and let them brew for 4 hours at room temperature.

pickled cabbage ready for use after 4 hours. They have a pleasant taste and aroma, crunchy and appetizing, but they must be eaten within five days. According to the recipe, it cannot be stored longer, because it is prepared in a quick way.

In addition to the ingredients indicated in the recipes for preparing the marinade, other components can also be added. For example, herbs or spices.

If you add ginger root, it will give a special piquant taste to the cabbage, but it will have to be chopped.

Cabbage with beets looks very beautiful and appetizing if the vegetables are laid in layers in a jar. To do this, it is convenient to use not a jar, but a pan.

Some housewives, except for the vegetables indicated in the recipe add more onion. It is cut into strips. In pickled form, it will give a specific aroma and taste to all other vegetables.

Pickled vegetables are also good for preparing other salads, both fresh and salted. By the way, cabbage with beets prepared according to these recipes for the winter will always be at the table. Many people prefer it as an appetizer at the festive table.