materials / 21.10.2019

How to make cabbage with beets. Sliced pickled cabbage. Delicious fast food recipes

Sauerkraut with beets in large pieces in jars

Harvesting sauerkraut with beets, chopped into pieces in jars is very convenient, because. at the same time, it does not lose its appearance, remains juicy, crispy, and also changes color to bright burgundy. Seaming is also stored conveniently and for a long time, because a tightly closed lid prevents the development of bacteria in the jar and damage to the product.

All we need for cooking:

A head of cabbage, small in size, about two to three kilograms;
Large beets;
Big carrot;
Garlic, one large or two small heads;
Slightly more than half of granulated sugar;
Two tablespoons of common table salt
A few peas of black pepper;
Sunflower oil - depending on the number of jars, one tablespoon for each;
Several sheets of lavrushka;
Half a glass of vinegar;
One liter of drinking water.

Cooking:

We start with cabbage. We thoroughly wash it and begin to clean it from the very top layer of leaves.
Attention to housewives: I do not recommend using cabbage for cooking early varieties. Onane will give a crunch when preserved and will be too loose and not juicy. In addition, in later heads there will be more useful substances.
We cut the head of cabbage into two equal parts, and then each of these parts into six to eight equal parts so that we get rectangles.
We wash the red beets. The fruit also should not be very young, otherwise you risk spoiling the dish. We clean the beets and cut them in half, and each half into medium-sized slices.
We wash and clean the carrots. There can be two options for slicing a vegetable: rub it on a coarse grater or, like beets, cut into slices. I usually use the second method, but it's up to you.
Wash the garlic and cut it lengthwise into thin slices.
Tip for you: I do not recommend using a garlic press in this recipe, because in this case the garlic does not convey its taste and aroma very well.
Mix all the chopped vegetables in one large saucepan and mix thoroughly so that the mixture in the jars looks uniform. We put vegetables in jars.
This step is about preparing the marinade. Add sugar, salt, pepper, lavrushka to the water, leave to cook for about five minutes. Add vinegar, and the marinade is ready. Pour the resulting liquid to the edges of the jar, close the lids, wrap in a blanket and let cool to room temperature.

For those who want to see with their own eyes how to cook this dish, I suggest watching the video:

If desired, after two days you can already enjoy what is very tasty sauerkraut with beets you got it. Enjoy your meal!

Georgian sauerkraut with beets

Ingredients to prepare:

Medium-sized cabbage weighing about 2.5-3 kilograms;
A large beet root weighing approximately 1-1.5 kilograms;
A few red peppers to spice up the dish;
Two small heads of garlic;
Two bunches of fresh celery;
Table salt - two to three tablespoons;
Drinking water - about two liters.

Let's start cooking:

The peculiarity of this sourdough is that the marinade, when poured into jars, was not hot, but, on the contrary, cold. Therefore, the first cooking step is not about preparing vegetables, but about preparing the brine. We put a pot of water on the gas and begin to boil water. After bubbles appear in it, add two tablespoons of table salt, cook for literally one minute and turn it off. Let the salt water cool to room temperature.
We turn to the preparation of vegetables. Thoroughly wash the cabbage forks and cut it into two equal parts. We cut each of the resulting halves into pieces, into three or four equal parts. Small pieces will help the cabbage absorb the beetroot juice well and color during pickling.
Thoroughly wash and clean the beet fruit. Cut it into thin slices. This can be done with a grater, or you can do it by hand, whichever is more convenient for you. I use a grater, then the circles are thin and of equal size.
Wash and clean the garlic and red pepper. You should be more careful with garlic, I do not recommend passing it through a garlic press, it is better to cut it into several pieces so that it better retains its taste and aroma. Cut the red pepper into rings.
We take jars and start laying vegetables. First, beets, then cabbage, and so on in turn, adding also garlic, pepper rings and celery, previously mashed in hands, the topmost layer is again beetroot.
Fill jars with brine to the very neck, add a little more salt to taste and close the lid.

In three to five days, the dish will be ready, and you will be able to please yourself and your loved ones!

Recipe for sauerkraut with beets, like my grandmother's - with vinegar

Recipes for sauerkraut with red beets with and without vinegar have the same number of fans, therefore, today I will tell you about both options, and you decide for yourself which one will become a permanent dish on the table.

We prepare the ingredients for the future sourdough. We will need:
Forks of medium-sized cabbage, weighing up to two kilograms;
Two medium carrots;
Garlic - one medium head;
Beet root weighing up to about 1.5 kilograms;
Drinking water - liter;
Sugar sand - three-quarters of a glass;
Two tablespoons of table salt;
Lavrushka - two pieces;
Odorless sunflower oil - one glass;
A little hot pepper to taste;
Black peppercorns - a few pieces;
Six tablespoons of vinegar.

First, thoroughly wash the cabbage forks and cut it in half. We cut each of the halves into several more identical small parts.

Thoroughly wash and cut the beets. Cut it lengthwise into large, approximately the same size straws.

Wash and clean carrots. We cut it into large strips just like beets.

We take the washed and peeled head of garlic and cut it lengthwise either into strips or across into plates, as you like. The main thing is not to pass the garlic through the garlic press.

We are preparing the marinade. Add lavrushka, salt, granulated sugar, pepper, sunflower oil to the water and cook until the mixture boils. After that, turn off the gas under it and add vinegar.

Pour the resulting marinade into jars, cover them and leave to cool for a day. After 24 hours, you will be able to taste the resulting dish.

Option without vinegar

The second option for making sauerkraut with beets is without vinegar. This recipe is also very popular, but I will tell you how to cook it a little lower.

We prepare the following ingredients:

A small head of cabbage weighing up to two kilograms;
Two pieces of small beets;
Two pieces of medium-sized carrots;
Two pieces of garlic heads;
Sugar sand - a tablespoon without a slide;
Table salt - two tablespoons;
Four pieces of allspice;
Half from hot pepper;
Five leaves of lavrushka;
Two liters of drinking water.

My head of cabbage, remove the top layer of leaves, cut into two equal parts. We put each part on the side of the cut and cut into about 6-8 identical parts.

Beets and carrots for this recipe should be cut into small strips. We wash the fruits and either rub or cut the beets and carrots very finely.

We fill banks. First, put the garlic, which was previously chopped or crushed, then the beets, carrots, cabbage, spices in turn.

We put water on gas, add sugar, pepper and salt to it. Bring everything to a boil, turn it off and let it cool down a bit.

Now the brine can be added to jars, tightly closed with lids on top and let cool for a day. The next day, open the jars and press the contents with a spoon or fork to release the accumulated air. Again, clog the jars and leave for four days. Very soon sauerkraut with beets will be ready!

Armenian sauerkraut

Armenia shares another recipe for sauerkraut with beets. I will talk about the features of cooking in the next recipe.

Ingredients for the dish:

Two small or one medium fork, not exceeding a weight of 2.5 kilograms;
One small beet;
Garlic - one clove;
Two pieces of chili pepper;
Celery root;
Three liters of drinking water;
Half a teaspoon of cilantro;
Pepper - a dozen peas;
Lavrushka - two or three pieces;
Six tablespoons of table salt;
Half a cinnamon stick.

Cooking:

I'm preparing the brine. We put the water on gas, immediately add all the spices to it, wait until the water reaches the boiling point. Turn off the gas and let cool.
My heads of cabbage, we clean them from upper layers leaves and cut into four equal parts. We wash and cut the carrots into circles.
We wash the beets and clean them, cut into thin plates with a grater or by hand. Thoroughly wash the roots and cut.
Alternately put cabbage, carrots, beets and spices in jars. Pour the mixture with marinade, cover with cabbage leaves and leave for several days under load.
After a few days, we remove the jars to the cellar or other cold place.

Korean recipe for spicy cabbage with beets

Like most Korean dishes, this recipe It has a spicy taste, so lovers of spicy preparations will especially like it.

For the recipe we need:

Medium-sized cabbage, up to 2 kilograms;
Small beets;
Lavrushki three or four pieces;
A few cloves of garlic;
Drinking water - one liter;
3 tablespoons of table sugar;
3 tablespoons table salt;
One second cup of table vinegar;
Peppercorns - a dozen pieces.

Cooking steps:

Thoroughly wash the head of cabbage, cut it in half, and then each of the parts into six more parts.
We also thoroughly wash and clean the beets, cut them into small strips or three on a coarse grater, as it suits you.
Thoroughly wash and peel the garlic, cut into several slices, plates. Place all vegetables in a large bowl and mix.
We are preparing the marinade. We put water on gas, after boiling, add sugar, salt, parsley and pepper. Cook for another ten minutes, clean the water from the leaves and pepper, then pour the vinegar.
We put the mixture in jars, pour the marinade into them. Let the jars cool for 24 hours and then put them in the refrigerator.

Now you can try the resulting dish, bon appetit!

Gurian

Now I will tell you about another option on how to ferment Gurian sauerkraut with beets. This is another Georgian recipe for a 3 liter jar, but with a slightly different taste.

Ingredients for cooking:

Head of cabbage - 2 pieces;
Two small pieces of beets;
Red pepper - 1 tablespoon;
Apple cider vinegar - 1 cup;
Table salt - 2 tablespoons;
Two small cloves of garlic;
Sand sugar - about 1 cup;
Table salt - two tablespoons;
A little over one second cup of unflavored sunflower oil;
A liter of clean, drinking water.

How we cook:

We wash both cabbage forks and cut them into small pieces to make rectangles.
We wash and clean the beets, wipe on a coarse grater or cut into plates by hand.
We carefully wash off the dirt and peel the garlic, cut it into medium-sized slices.
We are preparing the marinade, for this we put water, pour pepper into it, and spoons of salt and granulated sugar. After the mixture boils, pour in the vinegar.
Layer vegetables in jars. Pour the resulting mixture into them, let them cool, then store them where you see fit, but be sure to keep them away from sunlight and heat.

Today I shared with you wonderful proven recipes for sauerkraut with beets, like my grandmother's - large pieces in jars, in Georgian, without vinegar and others. I hope you and your family enjoy the meals you prepare. I wish you good luck and inspiration!

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 colors the cabbage beautifully. pink color. Therefore, such cabbage is called "Pelyustka", which is translated from Ukrainian language means "petal". 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 at room temperature marinate our delicious cabbage 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!

In the autumn days on the eve of the onset of the first cold weather, in almost every house of thrifty housewives, a traditional white-headed sourdough starter takes place. There are thousands different options such a seasonal preparation, and spicy pickled cabbage with beets is one of the most original variants cooking winter salad. Thanks to the beet pigment, the cabbage is completely or along the edge painted in a beautiful ruby color, and the sugar contained in the beet contributes to best process fermentation.

Sauerkraut is an epochal dish, with its own culinary history. That is why people still chop and salt this vegetable with barrels and basins in classic or innovative ways. Today our post is dedicated to lovers of spicy and vigorous, and we will give some great ways on how to make cabbage for the winter with horseradish, beets, and even according to the original Caucasian recipe.

Pickled Cabbage and Beets - Tasteful Benefits

Everyone knows that sauerkraut and its juice have great benefits. And the presence of beets in such a recipe only enhances this healing effect with an additional set of trace elements and vitamins that we need so much during the winter-spring blues.

Throughout the winter, regular use of these delicious salads will allow not only to satisfy your gastronomic ardor, but also to restore the lack of ascorbic acid, B vitamins, iron, magnesium and potassium in the body.

Spicy and crispy cabbage with beets and horseradish

Ingredients

Fresh white cabbage- 4 kg + -
- 100 g + -
- 0.8 kg + -
- 1 head + -
- 2 liters + -
- 100 g + -
- 1/2 cup + -
- 10 pieces. + -
- 4 things. + -
Carnation - 2-3 pcs. + -

Step by step cooking homemade pickled beets with cabbage

Spicy, picky, appetizingly crispy cabbage is guaranteed to be obtained according to this recipe. Vinegar is not used in the cooking process, which makes it possible for people with the gastrointestinal tract to taste a fragrant winter salad for hot boiled potatoes or as a side dish for meat dishes.

For this salad, it is best to choose a strong and large fork. So the cabbage will turn out more juicy and crunchy.

My head of cabbage, clean from sluggish upper leaves and cut out the stalk from below.
Now cut the white cabbage into square pieces of arbitrary size. Our chef will quickly tell and show how to do this.

The variety of beets in such cooking is also of great importance. For our recipe, you need to choose fruits with a black and burgundy smooth skin. An ideal beetroot will have no rings or fibers in the cut, and the flesh itself will have an intense ruby color and juicy texture. We rinse well-chosen root crops from earthen impurities and peel off the skin, after which we cut the vegetable into cubes or thin slices.
The choice of horseradish should not be directed towards the old stiff rhizomes and the thinnest young shoots. The best option there will be a juicy and fragrant 1-2 year old root as thick as a finger. For our recipe, approximately 20-40 cm of such a root will be required. We need to rinse it well and carefully thinly cut off the top layer. You can grate it on sockeye salmon only in a gas mask, but it will be much easier to chop it in a blender or meat grinder.
We clean the head of garlic from the husk and pass it through a garlic press.

When buying garlic, it is better to give preference to homemade fresh fruits with a stalk. Greenhouse garlic cloves do not have a particularly good reputation for pickling, because after a day such garlic turns blue, and a home vegetable does not have such a problem.

Now let's prepare the brine

Mix water with salt, sugar, spices in a saucepan and bring to a boil. Then cool the marinade to room temperature.
In a deep and large container, mix cabbage, beets, garlic and horseradish, then pour vegetable mix marinade. We put a disc on top of the cabbage (you can use a plate or a lid) and put oppression on top. In a cool room, it will take about 48 hours to ferment cabbage, after which the salad should be packed tightly into jars and put away for storage in the underground.

Such a salad can achieve an ideal taste condition only after a month, but the wait is worth it.

Spicy cabbage slices with beets

For lovers of spicy salted cabbage, we suggest using this recipe. The salad turns out to be incredibly fragrant and colorful due to the abundance of multi-colored bell peppers, carrots, beetroot and garlic and will be an excellent taste and aesthetic decoration of the table.

Ingredients

White cabbage - 2 forks;
Beets - 2 tubers;
Carrot - 1 root crop;
Sweet multi-colored pepper - 3 pcs.;
Garlic head - 1 pc.;
Hot green or red pepper - 1-2 pods;
Purified water - 1 l;
Sunflower oil - 100 ml;
Table vinegar 9% - 1/3 st.;
Salt - 2 tablespoons;
Lavrushka - 3-4 sheets;
Peppercorns - 1-2 tsp;
Sugar - 0.1 kg;

Cooking homemade beet and cabbage snack step by step

Wash and clean all vegetables

We cut off the skins from beets and carrots, remove the stalks and testicles from the peppers, remove the husks from the garlic, and remove the upper leaves from the cabbage.
We cut each fork into 8 parts along the stump, chop the carrots and beets in circles on a shredder, cut the bell peppers into strips, and chop the garlic and hot pepper very finely.
Mix all the ingredients, add lavrushka and peppercorns.

Prepare hot marinade

Pour granulated sugar, rock salt, oil and vinegar into 1 liter of water, boil the solution for 5 minutes and pour vegetable components with boiling water.

Under a slight pressure, we keep the salad warm for a day, and then we pack it in jars and store it in the refrigerator.

Azerbaijani cabbage with beets, a simple recipe with wine vinegar

Do you want to learn how to cook healthy and amazingly tasty cabbage salad from traditional Caucasian cuisine with your own hands at home? Then this recipe is just for you. Such a treat will be a great addition to barbecue and other meat and vegetable dishes.

Ingredients

Carrots - 1 large piece;
Cabbage forks - 1-1.2 kg;
Beets - 0.25 kg;
Lavrushka - 5 leaves;
Jamaican pepper - 10 peas;
Salt - 2-2.5 tsp;
Wine vinegar - 350 ml;

Cooking Azerbaijani cabbage with beets

Preparing this salad is easy. We chop the cabbage into strips on a shredder, three carrots and beets on a grater for a Korean salad or cut them manually into cubes.
We mix all the waxes with salt, laurel and crushed peppercorns. After that, loosely lay out the salad in sterile glass containers and pour wine vinegar. We tightly roll up the jars with lids and keep the salad in a cool room.

Before serving, such a salad can be supplemented with fresh cilantro and lettuce purple onions. Spicy Pickled Cabbage with Beetroot is a great addition to your favorite recipes for winter preparations and quick cabbage snacks.

Among lovers of pickles and pickles, there are few who have never tried “pink cabbage”. But not everyone knows how to achieve such an amazing color, and even more so the crunch of pickled slices and spicy aroma. Cabbage marinated with beetroot conquers from the first try. This is an excellent appetizer and addition to salads, fish, meat dishes, vegetable side dishes and side dishes from various cereals.

It does not require many components and a long time to prepare it. And the unusual appearance resembles plucked rose petals, thanks to which the recipe fast food pickled cabbage with beets and got this name.

Marinated pink cabbage with beets

For pickling you will need:

2 kg of white cabbage;
2 beet roots;
1 small head of garlic;
3 carrots.

For the marinade you will need:

1 liter of purified water;
150 ml of refined sunflower oil;
150 ml 9% vinegar;
2 tbsp. spoons of salt;
150 g of sugar;
peppercorns;
Bay leaf.

Step by step cooking process:

Pickled cabbage with beets for the winter is best obtained if you use late varieties that have more elastic and not sluggish leaves. Late root crops will also be juicier and healthier.

Marinade preparation:

Dilute salt and sugar in warm water. Their quantity can be adjusted to taste.
Add spices to the marinade and put on fire.
Boil, add vinegar and stir.
Cool the marinade a little so that the cabbage filled with it does not boil.

Recipe for pickled crispy cabbage with beets for the winter

To stock up on cabbage for the winter, you can roll it up in well-cleaned sterilized jars and enjoy the spicy taste at any time.

For long-term storage, cabbage can be cut into large pieces, and small ones can be completely cut in half. Carrots and beets are also cut into large pieces, and garlic - into rings. Thus, vegetables will retain more nutrients, and when served, there will be an opportunity to fantasize with various types their cuts.

Quick recipe pickled slaw with beets

it is not at all necessary to procure in large quantities for future use, and then look for a place among the variety of canning to store jars and bottles. Pickled cabbage with beets can be cooked according to quick recipe and it will be ready for serving in 4-5 hours.

Cooking process:

There are many recommendations on how to pickle cabbage with beets. Some advise, for a stronger crunch, to add cherry leaves to the marinade (this secret has migrated from recipes for seaming cucumbers). Others are on the way onion and sweet pepper, for richness of taste. Still others insist on different proportions of sugar, vinegar and salt. It all depends on personal preference. It is worth experimenting a little and another perfect recipe for pickled cabbage with beets for the winter will appear in the cookbook.

Pickled cabbage without vinegar for the winter with beets

For pickling, vinegar is sometimes replaced with citric acid. On average, its amount is determined by the number of three-liter bottles - about 1 tsp. on a bottle of water. Occasionally lemon juice is used.

To harvest cabbage without vinegar, beets, carrots are cut into cubes, garlic - into slices. Cabbage - shred. Put the mixed vegetables tightly into a sterilized bottle and add coriander seeds, bay leaf, clove buds and peppercorns to them.

For marinade, boil water (1 liter) and dilute 0.5 teaspoons in it citric acid, 3 tbsp. spoons of sugar, 1.5 tbsp. spoons of salt. Boil for 3-5 minutes, pour only container with cabbage with boiled marinade. Roll up.

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

Pickled Instant Cabbage

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

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

Ingredients:

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

Cooking method:

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

Recipe in jars for the winter

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

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

Ingredients:

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

Cooking method:

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

Pelyustka with beets

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

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

Ingredients:

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

Cooking method:

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

How to pickle cabbage with beets

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

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

Ingredients:

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

Cooking method:

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

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How to make cabbage with beets. Sliced pickled cabbage. Delicious fast food recipes