How to pickle cabbage with beets. Delicious sauerkraut according to my grandmother’s recipes - with beets in jars, cut into large pieces
Spicy, pungently smelling, fresh and pleasantly crispy marinated slices of cabbage with beets will become an indispensable treat for the holidays. the dining table, and this pickle can not only diversify the daily menu, but also decorate it. Every housewife can use the recipe for pickled cabbage with beets, proven over the years and experience: the components of the dish are very simple and will not require much time from you.
Taste Info Vegetable snacks
Ingredients
- White cabbage (firm, fresh and without foulbrood). Let's take forks weighing 1.5-2 kg.
- Table beets (medium size, rich color, without diaper rash) - 1 piece.
- Half a small head of garlic.
- For a rich and quick marinade we use
- One liter of clean, filtered water.
- 3 tablespoons white sugar.
- 3 tablespoons coarse table salt.
- Black peppercorns (allspice can be used) – 10 pieces.
- Bay leaf – 3-4 leaves.
- Half a glass of 9% regular vinegar.
How to cook pickled cabbage with beets
1. In the process of preparing our original Russian appetizer, we cut the cabbage into large pieces, removing very thick veins. 
2. Cut the beets into thin strips or simply into three on a coarse grater. 
3. Cut the peeled and separated garlic cloves lengthwise into several pieces. 
4. Mix all the ingredients thoroughly and carefully and place them in a three-liter glass container to marinate. 
5. We make the marinade as follows - pour water into a small enamel pan set over moderate heat. After it boils, add salt and sugar, add Bay leaf and pepper. Boil for 10 minutes, remove the spices and add vinegar, stir. 
6. Cool the marinade and pour it over the cabbage. If you pour boiling marinade over vegetables, you need to be very careful, because the hot liquid can get on the glass and then the jar will burst right in your hands. To avoid this, use a large spoon that will allow you to slowly pour the marinade. This method will give the jar time to warm up well. 
7. After cooling completely, move the container to the refrigerator, on the bottom shelf. Leave in such conditions for exactly one day, after which the pickled cabbage with beets can be served, seasoned with sunflower oil and spices to your taste.
Cabbage and beets will be stored in the refrigerator; use an airtight container or jar with a plastic lid.
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Recipe No. 2. Korean purple cabbage with beets
Do you like moderately spicy, moderately sweet, savory and fresh snacks? This pickled cabbage with garlic, carrots and beets will definitely not leave you indifferent! It has everything in moderation: a little spice, there is no “skew” towards any of the vegetables, and there is just as much sweetness as there is vinegary spiciness. Try making this “salad” from fresh vegetables, it will amaze you with its tenderness and aroma!
For a whole salad bowl of this dish you will need:
- 1 small cabbage fork (or half a large one)
- 1 carrot,
- 1 beet,
- 5-7 cloves of garlic (but you can use a whole head),
- liter of water,
- 2-3 buds of cloves,
- a pinch of cumin,
- 1-2 bay leaves,
- 3 tablespoons of sugar (can be topped),
- 1 teaspoon salt,
- 0.5 cups of any vegetable oil (but it’s better to take refined oil),
- 0.3 cups of vinegar (if you like it spicier, take 0.5 cups).
Korean cabbage recipe step by step with photo:
Cut the washed cabbage into squares. Large or not is at your discretion, but you still don’t need to chop it too finely. Throw away the stalk (or you can peel it and give it to the children - let them crunch). 
Wash the carrots and beets, peel and grate on a coarse grater. Squeeze out the garlic.
Combine all the vegetables in a large bowl (it is best to take a glass bowl with a lid - it will be convenient to store the salad in the refrigerator). 
Pour water into a saucepan, add oil, vinegar, salt and sugar, as well as spices - cloves, cumin and bay leaves. Bring water to a boil. 
Pour the boiling marinade over the cabbage. 
The finished Korean cabbage will be a beautiful purple color, very similar to the petals of the May rose. You can serve it with cutlets, mashed potatoes... And how well it goes in nature, with grilled sausages and/or shish kebab! In addition, this is a good snack to accompany vodka or other strong drinks.
This is an appetizer, also known as a Korean salad. It can be made in winter - but it turns out much tastier from summer, fresh and juicy vegetables. Be sure to try making it while the garden beds and markets are still bursting with them!
Pickled cabbage with beets (instant cooking) - harmony of taste. Best Recipes quick cabbage with pickled beets.
Pickled cabbage will diversify your diet in winter period and saturate the body with useful vitamins and microelements. Cabbage with beets can be served as a snack or used to make salads.
Instant marinated cabbage with beets - basic cooking principles
In this manner White cabbage marinates quickly. After about five hours you can eat it, and the vegetables, despite the fact that they are poured with hot marinade, remain juicy, crispy and tasty.
Must be burgundy in color and have sweet taste. Vegetables with white veins are not allowed.
The cabbage is washed, the top leaves are removed, cut into large pieces, and then chopped according to the recipe. The beets are cleaned, washed and grated on a coarse grater. The remaining vegetables, if used, are chopped in the same way as beets. To do this, you can use a Korean salad grater.
Preparing pickled cabbage will not take much time, because the cabbage does not need to be chopped into thin strips, as for sauerkraut. For this recipe it is cut into squares.
Marinade is usually prepared from purified water, salt, vinegar, granulated sugar and vegetable oil. Water is poured into a saucepan or saucepan, bulk ingredients are added and brought to a boil. Remove from the stove, pour in vegetable oil, stir and boil again. Set aside and add vinegar. If desired, herbs and spices are added to it.
Place the vegetables in a pan or jar, pour in the hot marinade, cover with a saucer and leave for three to four hours. After this time, you can try the cabbage.
Instant marinated cabbage with beets
Ingredients
two kg of cabbage;
four cloves of garlic;
two carrots;
medium-sized beets;
Marinade
9% table vinegar - 100 ml;
100 g granulated sugar;
120 ml sunflower oil;
30 g table salt.
Cooking method
1. Wash the cabbage, remove the top leaves. Cut the cabbage into large pieces, remove the stalk, and then cut the cabbage leaves into squares. Place in a saucepan or large bowl.
2. Peel carrots and beets, wash and chop on a grater with large sections, or use a Korean salad grater for this.
3. Remove the husks from the garlic and cut the cloves into thin slices. Add the vegetables to the cabbage and mix well with your hands. Transfer the vegetable mixture into a clean, dry three-liter jar.
4. Pour a glass of purified water into a small saucepan, add table salt and granulated sugar. Boil over low heat. Pour in vegetable oil, stir and boil again. Remove the pan from the heat, pour in table vinegar, stir.
5. Pour boiling marinade over the vegetables in the jar, cover with a lid and leave for four hours.
Instant marinated cabbage with beets, finely chopped
Ingredients
1 kg 200 g white cabbage;
carrot;
half a head of garlic;
beet
Marinade
purified water - 500 ml;
acetic acid 70% - 30 ml;
Bay leaf;
coarse salt - 40 g;
black pepper - six peas;
vegetable oil - ¼ cup;
granulated sugar - 120 g.
Cooking method
1. Wash the head of cabbage, remove the top leaves and cut out the stalk. Shred the cabbage leaves into thin, small strips. This can be done conveniently with a special knife with two blades. Place the shredded cabbage in a large saucepan.
2. Peel large carrots, wash them and chop them on a grater with large sections. Place it in a saucepan with cabbage.
3. Peel small beets, wash and chop them in the same way as carrots. The color of the cabbage depends on the amount of beets; the more beets, the more intense the color.
4. Separate approximately half of the large head of garlic into slices, peel and cut each into thin slices. Add to other vegetables. Mix everything, lightly kneading the cabbage.
5. Pour half a liter into a saucepan, add the rest of the ingredients and keep it on the fire until it boils. Pour the boiling marinade over the vegetables. Cover with a flat plate and place a weight on it. Marinate the cabbage for 12 hours. After this time it can be eaten. We put it in clean jars, close the lids and store in the cold for no more than two weeks.
Instant marinated cabbage with beets “Pelustka”
Ingredients
medium sized cabbage forks;
salt - tablespoon;
small beets;
;
head of garlic;
vinegar - 150 ml;
vegetable oil - half a glass;
granulated sugar - 100 g;
purified water - liter;
black pepper - six peas.
Cooking method
1. Wash the head of cabbage, remove the top leaves and divide it into eight parts.
2. Peel the root vegetables, wash and chop into thin strips. Separate the head of garlic into cloves. Remove the husks from them and chop into thin slices.
3. Pour purified water into a saucepan, add granulated sugar, peppercorns, table salt and pour in vegetable oil. Place on the fire and boil for five minutes from the moment it boils.
4. Place cabbage leaves in a deep bowl, layering them with chopped vegetables. Pour the hot marinade over the contents. Cover with a plate and place pressure on top. Keep warm for a couple of days, then put in the cold. Cabbage can be stored for up to two weeks.
Instant Korean marinated cabbage with beets
Ingredients
head of cabbage;
black pepper - six peas;
coarse salt - 50 g;
table vinegar - a third cup;
two beets;
two bay leaves;
garlic - four cloves;
granulated sugar - half a cup;
vegetable oil - ½ cup;
purified water - liter;
onion
Cooking method
1. In a small saucepan, combine purified water with salt and spices. Place on the stove and boil for ten minutes. Then add vinegar and stir.
2. Rinse the head of cabbage, separate it into leaves and cut them into squares the size of a matchbox.
3. Wash the peeled beets and cut into neat thin strips.
4. Peel the onion and chop into thin half rings. Remove the garlic cloves from the husks and finely chop.
5. Place all the vegetables in an enamel pan and mix well. Pour in the marinade and leave in a warm place for eight hours. Then keep it in the cold for the same amount of time.
Instant marinated cabbage with beets and horseradish
Ingredients
beets - 300 g;
granulated sugar - 2/3 cups;
parsley root - 100 g;
coarse salt - 100 g;
garlic - 100 g;
purified water - 150 ml;
horseradish root - 100 g.
Cooking method
1. Wash small heads of cabbage, remove the top leaves, cut out the stalk. Chop the leaves coarsely.
2. Peel the parsley root, horseradish and garlic and grind in a meat grinder.
3. Wash the peeled beets and cut into slices.
4. Boil purified water with salt and sugar. Cool slightly.
5. Place cabbage and beets in an enamel pan, layering with chopped vegetable mixture and spices. Compact it. Pour brine over the contents, cover and leave to marinate for five days. Store cooked cabbage in the cold.
Instant marinated cabbage with beets “Provencal”
Ingredients
forks of white cabbage;
allspice - eight peas;
one beet;
granulated sugar - glass;
Bay leaf;
table vinegar - glass;
vegetable oil - glass;
carrots - three pieces;
four cloves of garlic;
coarse salt - 80 g;
purified water - 1.5 liters.
Cooking method
1. Peel the beets, wash them and grate them on a grater with large sections, or chop them in a food processor using a special attachment. Place the beets in boiling water and blanch for five minutes. Place on a sieve.
2. Rinse the cabbage, remove the top leaves and chop into thin strips. Peel the carrots and chop on a coarse grater. Cut the peeled garlic cloves into slices.
3. Dissolve sugar and salt in water. Add vinegar and put the mixture on fire. Boil for five minutes.
4. Place the vegetables in an enamel bowl, add spices and stir. Pour in marinade and vegetable oil. Place a flat plate on top and place a weight on it. Marinate the cabbage for 12 hours. Then store in the cold.
Instant pickled cabbage with beets - tips and tricks
In addition to the ingredients for the marinade indicated in the recipe, you can add herbs or spices to your taste.
To give the cabbage a pleasant spicy taste, add peeled and chopped ginger root to it.
The dish will look appetizing and beautiful if the vegetables are placed in a jar in layers.
Onions will give pickled vegetables a specific aroma.
Pickled cabbage can be used to make salads, such as vinaigrette.
In winter, the most accessible vegetables are cabbage, beets and carrots; many make salads or pickle them. Such appetizers are an excellent addition to main courses; in addition, no feast is complete without them. Instant cabbage marinated in pieces with beets is popular due to its taste qualities. The finished snack disappears almost as quickly as it is prepared. Let's find out how to prepare instant cabbage right now.
White cabbage marinated with beets
This recipe assumes the amount of ingredients for a three-liter jar. It makes no sense to cook less, since the snack will be appreciated by all family members, which means it will quickly disappear.
Ingredients: large cabbage - 1; beets – 1 pc.; 4 cloves of garlic. Marinade: water – 1 l; sugar and salt - 1 tbsp. l.; vinegar - 0.5 cups; laurel leaf – 2; peppercorns – 10.
Wash the vegetables, peel the top 3 leaves from the head of cabbage. Peel the beets and grate coarsely. Cut the garlic into slices. Chop the head of cabbage into 2 parts and cut each into large pieces. The cabbage pieces and all the chopped vegetables are mixed by hand. Next, they need to be placed in a clean jar and sealed well. Now we will prepare the marinade.
To cook the marinade, take a small saucepan, pour in water, then add all the spices and boil. Boil the aromatic liquid for about 10 minutes. When the marinade has cooled a little, remove the bay leaves and pour in the vinegar. Fill the jar with marinade and cover with a lid. Leave the cabbage to cool in the room. Place the chilled snack in the refrigerator. This delicacy can be tasted after just 4 hours, but its most pronounced taste will appear after a day of marinating.
Quick pickled cabbage with beets and carrots
This is a recipe with the addition of onions and vegetable oil. Each housewife pickles cabbage in her own way.
Ingredients: cabbage - 1, carrots - 1; beets – 1; onions – 2 heads; garlic – 3 cloves. Marinade: take 2 tbsp per liter of water. l. salt, 150 g sugar; vinegar, vegetable oil - 100 ml each, peppercorns - 1 tsp.
We wash and peel the vegetables. We chop the carrots on a grater, cut the beets into slices, cabbage into large fragments, onion into rings, and cut the garlic into slices. Fill a three-liter jar, laying the slices in layers.
Prepare the marinade. After boiling water, add pepper, salt and sugar to the pan, pour in oil and vinegar. Bring the liquid back to boiling point. You can pour hot marinade over vegetables. Let the container remain in the room until the marinade has cooled. After some time, you can move it to a cooler place - a cellar, a balcony or a refrigerator. Instant pickled cabbage will be ready in 4-6 hours. It will turn out juicy and crispy with a characteristic sweet and sour taste.
Pickled red cabbage
Many people also loved pickled red cabbage, because it is not only very tasty, but also looks appetizing. Such a snack can even decorate festive table and serve as an excellent addition to potato and meat dishes.
The peculiarity of this cabbage is that it is denser in structure, that is, it is much tougher than white cabbage. This must be taken into account if you are going to marinate it. So that its leaves quickly absorb the aromas of spices from the marinade, it is cut into smaller pieces. It's better to chop it up. So, let's prepare pickled red cabbage.
Ingredients: red cabbage (medium size) – 1; beets – 1; carrots – 2; garlic - clove. Marinade: water – 1 l; salt – 2 tbsp. l; sugar – 3 tbsp. l.; cumin – 1 tsp; cinnamon – 0.5 tsp; bay leaf – 2; peppercorns – 1 tsp; apple cider vinegar – 150 ml.
Let's begin. Wash and peel the beets and carrots. Grate the vegetables or cut into thin strips. Wash the cabbage under water and dry. Grind it with a shredding knife. Garlic can also be simply cut into slices or small cubes. Mix all the vegetables well and place in a container for pickling - this can be either a three-liter bottle or any large enamel-coated pan.
To prepare the marinade, take an enamel container. Pour water into it and put all the spices there. Boil and simmer for a few minutes to enrich the water with the aromas of spices. Now pour in the vinegar and bring the marinade to boiling point again. Remove bay leaves from pan. Pour the marinade into the vegetable slices and cover with a lid. If you want to filter out the spices, drain the liquid through a sieve. After it has completely cooled, the red cabbage will be ready to eat, although the recipe recommends eating it after a day.
Serve pickled cabbage with main courses as a savory appetizer. It is also good for a feast where alcoholic drinks are present.
Pickled cauliflower with instant beets
What do you need to prepare?
Cabbage 2 kg
- water 375 ml (1.5 cups)
- granulated sugar 4 tbsp
- apple cider vinegar 1 cup
- sunflower oil 0.5 cups
- table salt 2 tbsp
- beets 2 pieces
- garlic 1 head
Cooking in stages:
Wash the beets and cabbage. Disassemble the cabbage into inflorescences, peel the beets, and remove the husks from the garlic.
Place the cabbage in jars.
Grate the beets and pour into a pan with boiled water. Turn the heat to medium. Add sugar, vinegar, table salt, sunflower oil and crushed garlic to the water.
After the marinade boils, pour it over the cabbage. Screw the lid on the jar and cool. Place in the refrigerator. Instant pickled cauliflower will be ready in a day.
The presented recipes are distinguished by their simplicity, since they do not take much time and do not require special culinary skills. For snacks, products available to everyone are used. That's why it's worth trying them out. If you make this appetizer once, be prepared - your family will ask you to cook it again, it is very appetizing, juicy and crispy. Children readily eat pickled cabbage. However, you should not treat it to babies, as it contains a lot of acetic acid. If little gourmets still want to enjoy it, add apple cider vinegar rather than simple vinegar, and in smaller quantities than indicated in the recipes.
