Preparation of cabbage with beets for the winter in jars in large pieces. Pickled cabbage with beets (instant) - harmony of taste

Cabbage with beets, cut into large pieces, harvested for the winter in jars - a pickle that is universally appreciated. In addition, recipes allow a simple, at first glance, appetizer to be varied. Judge for yourself: spicy, with garlic, in the Georgian and Korean way, made without vinegar, quick, daily preparation. It remains to choose the one you like, and buy heads of cabbage.

The advantage of coarse shredding is that the preserved pieces remain crispy, juicy, and do not wither. Buryak, dyes cabbage in an elegant purple color. The preparation in jars is convenient in storage, they fit perfectly in the refrigerator. And if you close it with metal caps, then they stand in apartment conditions without compromising quality.

How to roll cabbage with beets in large pieces

To be honest, the addition of beets brings more aesthetic touch, the root crop does not affect the taste too much. But you can play with the marinade. Changing the amount of sugar, vinegar, and other spicy additives will make each preparation option unusual and incredibly tasty.

You need to know some of the nuances of preparing beetroot snacks in order to consider yourself a real “pro” of cabbage business.

• Take late varietal types of cabbage, you will not lose, they are intended for harvesting, contain more vitamins and are more juicy.
• Beets also choose a late variety, it is juicier.
• If you have the opportunity, replace vegetable oil with other varieties. Walnut oil, peanut oil, pumpkin oil will complement the flavor range with a nutty note, an extraordinary aroma and their inherent vitamins.
• Vinegar. Many people think that its appearance does not play a special role. But no! Replace the canteen with essence, and the pieces of cabbage will become more crunchy, and the apple will make the preparation more tender, without a pronounced vinegar flavor. Decide to take the essence, an incomplete tablespoon is required per liter of water.
• Citric acid acts as a preservative, if necessary, replace vinegar with it. This preservative is added directly to the jars, a teaspoon per three-liter bottle.
• Do not rush to immediately pour the entire marinade into the jar, you risk splitting it from a sharp temperature drop. Pour in small portions, when the jar warms up a bit - pour in the rest.
• Bitter pepper frightens many with its sharpness, if you want to reduce it, put the pulp, and choose the seeds and throw them away.

What can be added:

Experiment with different kinds of peppers. Sweet pepper, hot chili, black, white, cumin, paprika. Add any greens, cinnamon, celery root. By the way, the pickled root turns out to have an amazing taste, and can become a component of vinaigrette and other snacks and salads.

Cabbage with beets in large pieces

You will need:

• Forks of cabbage - 2 kg.
• Beetroot is a large root crop.
• Big carrot.
• Head of garlic.

Prepare for the marinade:

• Water - litre.
• Sugar - 150 gr.
• Vinegar 9% - 150 ml.
• Salt - 2 large spoons.
• Peppercorns - 10 pcs. ordinary and fragrant.
• Lavrushka - 3 pcs.
• For each jar, a large spoonful of sunflower oil.

Step by step preparation:

1. Cut the head of cabbage in half, then divide the halves into additional 8 parts, similar to the cabbage-pellet, the recipes of which can be found by clicking on the link. The workpiece is more convenient to do in a wide basin.
2. It is desirable to crumble beets with carrots into cubes; they look great in a jar. Whichever way you choose, do it big, you won't regret it.
3. Cut the garlic into slices, not finely.
4. Combine all the vegetables and mix well, distributing evenly.
5. Whether to sterilize jars or not, decide for yourself, it is desirable to do this manipulation under an iron lid, it is not necessary to store it in the cold. But it is necessary to pour boiling water over the jar and the lid.
6. Transfer the cabbage to a jar, without tamping tightly with force, only lightly pressing down.
7. Make a marinade, boil it for a couple of minutes - wait for the transparency and dissolution of the spices. Add vinegar at the end.
8. Pour into jars, close and wait for cooling. After two hours, try the workpiece, it can already be served on the table.

Cabbage with beets, canned for the winter

Almost a classic recipe for harvesting cabbage with the addition of beets. A few spices, the right proportion of preservatives and water - and you have a great snack in front of you. The appetizer comes out of an unusually rich color, a bit spicy, just right for potatoes or meat.

Take:

• Forks - 1.5 kg.
• Candle, large.
• Carrot.
• Head of garlic.

For the marinade:

• Water - litre.
• Sugar - 3 heaping tablespoons.
• Salt - a teaspoon with a slide.
• Table 9% vinegar - 1/3 cup.
• Lavrushka - 2 pcs.
• Clove sticks - 3 pcs.
• Sunflower oil - ½ cup.

How to pickle cabbage with beets in a jar:

1. A distinctive feature of this recipe is that do not make the pieces too large, cut arbitrarily, it is even permissible to chop, as for fermentation.
2. I advise you to grate carrots with beets coarsely, you can use a grater for Korean cooking. Chop the garlic cloves into slices.
3. Mix the chopped vegetables, arrange in jars and pour over the marinade.
4. There is nothing new in the preparation of the marinade - boil with spices, at the end pour in vinegar and oil. Pour boiling.
5. Leave to cool in the conditions of the apartment and reach readiness. After a day, move to a cool place for an additional four days, then proceed to the tasting.

How to roll up cabbage in beetroots for the winter in jars

Ukrainians know a lot about pickled cabbage, they always roll it up with beets, calling it, if someone is not in the know, a beetroot. I offer the simplest recipe for the preparation.

Prepare for canning:

• Cabbage forks - 4 heads of medium size.
• Buryak - 3 medium pcs.
• Garlic - 2 heads.
• To prepare the marinade:
• Water - 4 liters.
• Lavrushka - 3-4 leaves.
• Allspice - 6-8 peas.
• Salt is a glass.
• Sugar is a glass.

How to prepare:

1. I advise you to cook the marinade first, because we will pour it cold. Throw in all the spices, let it boil and set aside to cool.
2. Cut the forks into 10-12 pieces, cut the garlic into slices. Insert the garlic cloves between the cabbage leaves.
3. Beets are cut into circles half a centimeter thick, decide that it is too large - divide into 2-4 parts.
4. Fold the cabbage and beets in a jar in layers, the top is cabbage. Pour in the marinade and sterilize by covering with lids. The duration of sterilization of a three-liter jar is 15-20 minutes. Roll up and send to the cellar.

Pickled spicy cabbage with beetroot slices for the winter

You will need:

• Head of cabbage.
• Beet.
• Garlic - head.

To prepare the marinade:

• Water - litre.
• Salt - 2 large spoons with a slide.
• Apple cider vinegar - half a glass.
• Chili pepper - pod.
• Lavrushka - 5 pcs.
• Allspice - 6-8 peas.

Step by step cooking cabbage with beets in jars:

1. The chip of this blank is cutting into squares, approximately 2 x 2 cm.
2. Cut the root crop arbitrarily, into strips, circles, garlic - cut the cloves along. Remove the seeds from the chili, leaving only the pulp of the pepper.
3. Put vegetables in steamed jars as follows: beets, cabbage slices on top. Place the pieces of beets on the very top and put a little on the sides of the jar.
4. Boil the marinade and fill in the winter preparation. Roll up.

How to roll cabbage without vinegar with beets

You will need:

• Medium heads - 2 pcs.
• Beet roots - 2 pcs. medium size.
• Large head of garlic.
• Horseradish root - 5-7 cm.

For a delicious marinade:

• Water - two liters.
• Salt and sugar - 1/2 cup each.
• Peppercorns - 10 pcs.
• Carnation - a pair of buds.

How to pickle cabbage slices in jars:

1. Boil the marinade and cool completely.
2. Cut the cabbage into arbitrary pieces, chop the horseradish and beets on a grater, cut the garlic into slices.
3. Fold the vegetables, pour the cooled marinade over and press down with oppression. Leave to marinate for a couple of days. Arrange in jars and seal with nylon lids.

Cabbage with beets and garlic, harvested for the winter

At the exit, you will get a great salad, immediately ready to serve as an appetizer, with meat and fish.

Take:

• Head of cabbage - 2 kg.
• Head of garlic.
• Beets - 2 pcs. medium size.
• Carrot - 2 pcs.
• Chili pepper - pod.
• Vinegar, apple - 1/3 cup.
• Bay leaf - a couple of pieces.
• Water - one liter.
• Sugar - two large spoons.
• Sunflower oil - a glass.
• Salt - one and a half tablespoons.

How to cook:

1. Vegetables cut in approximately the same way, including chopped cabbage, for example, will look extremely beautiful. Cut the pepper into rings.
2. Lay the ingredients in the pan in layers, starting with the cabbage, and pour over the delicious marinade, covering completely.
3. Make the marinade in the same way as the previous ones, pour it into a saucepan, press down the vegetables with oppression.
4. Put in a cold place for a couple of days. After this time, arrange in jars and then store in a cool place.

Recipe for Korean cabbage in large pieces with beets

Need a quick recipe for a spicy savory snack - make daily cabbage with spices in Korean. Crispy fragrant pieces will appeal to all lovers of non-standard snacks. The only drawback is that the preparation is not intended for long-term storage, it is advisable to eat it in 2 weeks.

Ingredients:

• White cabbage - forks.
• Beets - 2 pcs.
• Bulb.
• Garlic - 3-4 cloves.
• Seasoning in Korean.

Products for the marinade:

• Water - litre.
• Table vinegar - 30-50 ml.
• Sugar - half a glass.
• Vegetable oil - half a glass.
• Pepper - 5-6 peas.
• Salt - 2 tbsp. spoons.
• Lavrushka - 2 pcs.

How to cook cabbage slices in Korean:

1. Divide the cabbage forks in half, and cut into 2 X 2 pieces.
2. Rub the beets on a special Korean grater. Cut the garlic into slices, cut the onion into cubes.
3. Mix the cuts in a bowl, mix well, divide into jars and fill with marinade.
4. We make the marinade: combine all the spices, excluding the vinegar. Fill with water and boil until transparent. Pour in the vinegar, remove from the burner.
5. After 7-8 hours at room conditions, move the jar to the cold for the next 7-8 hours. The snack is ready.

Daily cabbage with beets - recipe in pieces

I offer a recipe for quick pickled cabbage, after a day the workpiece is suitable for consumption.

Take:

• Forks of medium size.
• Beets and carrots - 1 pc.
• Garlic cloves - a couple of pieces.
• Salt - 1.5 large spoons.

To prepare the marinade:

• Water - one and a half liters.
• Salt - 2 large spoons.
• Bay leaf, peppercorns.

How to prepare daily cabbage:

1. Boil the marinade, let it cool a little, it will be needed hot.
2. Cut the cabbage forks into pellets, chop the carrots and beets on a Korean grater.
3. At the bottom of the jar, put garlic chopped into slices, followed by pieces of cabbage, followed by beets and carrots. Fill the jar with layers of vegetables to the top.
4. Pour hot brine and leave for a day in apartment conditions. After a predetermined time, daily cabbage slices are ready.

The last recipe for the winter of cabbage in jars with the addition of beets was borrowed from the Internet - prepare and enjoy.

We continue the theme of preparations for the winter. I was very fascinated by this topic, and I decided that cabbage for the winter with beets would not only look beautiful in a jar, but also delight homemade ones with its crunch. By adding beets to cabbage, we get a beautiful color and a more delicate taste. Let's try?

Cabbage for the winter with beets and garlic - a recipe with a photo step by step

Garlic gives all dishes a special aroma and taste, and garlic even goes well with cabbage. The recipe is very easy to remember - we need 8 tablespoons of almost all the spices.

We will need:

• cabbage large head - 4 kg
• beets - 1 kg
• garlic - 1 head
• salt - 8 tbsp. l.
• sugar - 8 tbsp. l.
• vinegar 9% - 8 tbsp. l.
• bay leaf - 8 pcs.
• chili pepper - to taste
• peppercorns - to taste
• dried dill - 1 umbrella per jar
• water - 5 liters

1. In this recipe, cabbage should be cut into fairly large pieces, but so that they freely pass through the neck of the jar.

2. We clean the raw beets and cut them into thin slices.

3. In a 3-liter jar, put a layer of beets on the bottom, and then pieces of cabbage. We tamp the cabbage a little with our hands to fit more. We put bay leaves, dill umbrellas, peppercorns and hot chili peppers in a jar. Garlic can be put in a jar with a whole clove, or you can chop it.

4. Put the beets on the cabbage again, then cabbage and spices again. So, alternating layers, we reach the top of the jar.

5. Cooking the marinade. Boil about 5 liters of water, bring to a boil and add salt, sugar and vinegar.

6. Pour cabbage in jars with hot marinade.

7. We put the jars in a pot of hot water and sterilize for 20 minutes, and then roll them up with metal lids. We turn the jars upside down, wrap them in a warm blanket and leave to cool completely.

Marinated cabbage with beets for the winter in jars - recipe with photo

This recipe is similar to the previous one, only we add carrots to cabbage and beets. The result is a slightly different flavor of pickled cabbage. If you like cabbage spicier, you can add hot chili peppers to taste.

We will need:

• cabbage - 1 head
• carrots - 4 pcs.
• beets - 2-3 pcs.
• garlic - 4-5 cloves
• water - 1 liter
• salt - 1 tbsp. l.
• sugar - 1 tbsp. l.
• vinegar 9% - 100 ml.
• vegetable oil - 2 tbsp. l.
• black peppercorns - 10 pcs.
• allspice - 6 pcs.
• bay leaf - 2 pcs.

1. Cabbage in this recipe will be cut into large pieces. You can try on a piece to the jar, the cabbage should pass freely through the neck.

2. Cut the carrots into circles.

3. Beets can be cut into thin slices.

4. Peel the garlic and cut the slices into pieces.

5. Put the vegetables in a clean 3-liter jar. Beets go to the bottom of the jar, pour garlic cloves and carrot slices on top. Add bay leaf, black and allspice to taste. Now we tamp the cabbage into the jar. We repeat all the layers again - beets, garlic, carrots, spices, cabbage. So we reach the neck of the jar.

6. Boil water and put salt, sugar, vinegar and vegetable oil into it. Pour vegetables in a jar with hot marinade.

7. Close the jar with a plastic lid and set to marinate at room temperature for two days.

During marinade, the marinade may spill out of the jar, so put the jar on a plate in which excess liquid will collect

8. After two days, we can enjoy a beautiful and crispy snack.

Sauerkraut with beets in jars - a delicious recipe for the winter

Pickled cabbage is usually cooked with vinegar. But sauerkraut is healthier. I mentioned in one of my previous articles. But if you want to cook beautiful sauerkraut with beets, then pay attention to this recipe.

We will need:

• cabbage - 1.5 kg.
• carrots - 300 gr.
• beets - 300 gr.
• garlic - 2 cloves
• water - 1 liter
• salt - 3 tbsp. l.
• sugar - 2 tbsp. l.
• coriander - 1/2 tsp

1. Cooking vegetables. Cabbage again we will have quite large pieces.

2. Rub the carrots on a coarse grater.

3. We also rub the beets on a grater.

4. Put the vegetables in layers in clean jars. We send beets to the bottom, then grated carrots and cabbage. Lightly tamp the vegetables with your hand.

5. Vegetables will need to be filled with marinade. To do this, bring the water to a boil, add salt, sugar and coriander. Marinade cook for 5 minutes and leave to cool completely.

6. Pour cabbage with cooled marinade. We pierce the cabbage in several places with a wooden stick and leave to ferment for 3 days. During these 3 days, be sure to pierce the cabbage every day with a wooden stick or a knife so that the accumulated gases come out, otherwise the cabbage will be bitter.

Georgian cabbage - a recipe for pickled cabbage with beets for the winter

Spicy, delicious crispy Georgian cabbage. It is also called Gurian cabbage. Judging by the amount of hot pepper, the appetizer turns out to be fiery and tasty.

Cabbage with beets in Korean "Pelyustka"

Korean recipes have already become traditional on my blog. Now it's the turn of cabbage in Korean.

To get a beautiful cabbage color, choose dark maroon beets.

We will need:

• cabbage - 1 head (~ 2 kg.)
• beets - 300 gr.
• garlic - 1 head
• water - 1.2 liters
• salt - 2 tbsp. l.
• sugar - 1/2 cup
• vinegar 9% - 1/2 cup
• ground red hot pepper - 1 tsp.
• bay leaf - 3 pcs.
• allspice - 10 pcs.
• cloves - 3 pcs.

1. Divide the head of cabbage into 6 parts. You get pretty big chunks.

2. Cut the beets into strips, well, or as you like. Garlic cloves can be crushed a little.

3. Put the vegetables in a saucepan. We put a layer of beets on the bottom, put pieces of cabbage on top, so we alternate to the top of the pan. Lay the garlic on top. Lightly tamp the vegetables with your hands.

4. For the marinade, boil water, throw bay leaves, cloves, pepper, salt and sugar into it. Add red ground pepper and vinegar, stir everything well. Ground pepper can be replaced with a pod of fresh hot pepper, which we cut into circles.

5. Pour cabbage in a saucepan with hot marinade. The marinade should completely cover the cabbage.

Cabbage, in order to become tasty, must be marinated for 2 days. During this time, it will turn into a very beautiful dark pink color.

When serving, such cabbage can be cut into smaller pieces, or you can serve it in large pieces.

Cauliflower with beets for the winter - recipe with photo

You can cook with beets not only white cabbage, but also cauliflower. It also makes a very nice appetizer. You can cook such cabbage in a glass bath, or in any other dish, preferably glass, enamel or ceramic.

We will need:

• cauliflower - 1 head
• beets - 1 pc.
• garlic - 5-7 cloves
• water - 1 liter
• salt - 2 tbsp. l.
• sugar - 3/4 cup
• vinegar 9% - 1 cup
• vegetable oil - 1/2 cup
• bay leaf - 3 pcs.
• black peppercorns - 10 pcs.
• cloves - 3 pcs.
• coriander - 1/2 tsp
• cardamom - 1/2 tsp

1. Cut off the bottom leaves of the cauliflower. With several sheets it will be possible to lay out the bottom of the dishes in which we will pickle the cabbage.

2. Cut the beetroot into thin slices and put half of it on the bottom of the dish.

3. We divide the cabbage into inflorescences and lay on top of the beets. Put the rest of the beets on top.

4. Cooking the marinade. We boil water, add all the spices, salt, sugar, vegetable oil, vinegar to it. Throw garlic cloves in here. Pour cabbage with hot marinade.

5. Cover the dishes with a lid and leave to marinate for a day at room temperature. The marinade should cover all vegetables.

6. After a day, put the cabbage in the refrigerator.

Cabbage with beets in large pieces for the winter - a recipe without sterilization

And another simple and delicious recipe for pickled cabbage with beets.

I hope you are convinced that such a beautiful cabbage with beets simply needs to be prepared for the winter. Such an appetizer will decorate even a festive table, especially a bright New Year's one. Yes, and it is prepared simply and quickly.

Choose any of these recipes. I wish you inspiration.

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 most quickly prepared, and most importantly, the most healthy cabbage and beet dishes 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 the vitamins and nutrients 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 for which stewing is used 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 are also healthier than stewed vegetables.

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

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

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

To prepare the marinade you will need:

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

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

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

The main difference between instant recipes (in 5-12 hours) and per day is in the size of cabbage slices. And there is still a slight difference in the amount of certain ingredients for the marinade. So quick recipes can also be used to pickle 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. the 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 (preferably 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 the stewed vegetables, and then immediately report the 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.

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. At the bottom, put some beets 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 vinegar to the hot marinade 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 beets “Pelyustka”, lids and leave to marinate at room temperature for 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

Hello hostesses! Here you will find a recipe for making delicious pickled cabbage with my photo and description. This pickled cabbage is cooked 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!