Pickled cabbage with beets under iron lids. Pickled cabbage “Pink Petal” with beets

For winter preparations, you can use cabbage with beets. This combination of vegetables is distinguished by the beautiful color of the resulting dish, pleasant crunch, spice and slight spiciness. It is good served with potato dishes, meat, fish or eaten on its own. There are several recipes for cooking delicious roll.

Instant pickled cabbage

• Time: 12 o'clock.
• Number of servings: 12 persons.
• Difficulty: medium.

Pickled cabbage with beets instant cooking Prepares in just half a day. After 12 hours of infusion in jars, it can be eaten. The resulting aromatic pieces have a pleasant crunch and retain the benefits of vitamins and minerals. Garlic adds a slight spiciness to the dish and 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 tbsp;
• sugar – 6 tbsp;
• butter – ½ cup;
• Bay leaf- 3 pcs.;
• black pepper – 6 peas.

Cooking method:

1. Cut the head of cabbage into squares.
2. Chop raw beets and carrots into cubes.
3. Cut the garlic into slices.
4. Place the vegetables in a three-liter jar in layers: cabbage, boiled cabbage, carrots, garlic. Place beets and carrots last and compact.
5. Boil water with spices, remove the bay leaf, add oil, vinegar, pour the hot marinade over the vegetables.
6. Leave in a warm place covered for 12 hours.

Recipe in jars for the winter

• Time: day.
• Number of servings: 10 persons.
• Difficulty: medium.

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

Ingredients:

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

Cooking method:

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

Pelyustka with beets

• Time: 4 days.
• Number of 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, and a pleasant spicy aroma. From one and a half kilograms of raw materials, 6 liters of workpiece are obtained.

Ingredients:

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

Cooking method:

1. Chop the head of cabbage into squares, chop the garlic into slices, and make beet and carrot sticks.
2. Mix water with spices, boil, pour in vinegar, cool.
3. Fill jars with vegetables in layers, add marinade and 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. The Georgian dish described below is distinguished by its crispy, aromatic taste and has an unusual flavor 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:

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

Video

Preface

There are a considerable number of cooking options for canning this useful autumn vegetable. Cabbage for the winter with beets is one of the favorite and often used recipes.

Cabbage for the winter with beets according to an old recipe from Georgia

In books or other literature on cooking it can be found in several forms, so each housewife has the opportunity, at her own discretion and taste, to choose the one that suits her or supplement it with her own ingredients.

Few housewives know this recipe, since it came to us from the Caucasus. But for a change it's worth trying and evaluating this method.

Ingredients used:

• 2.5 kg cabbage;
• 2 carrots;
• 1 beet;
• 4 cloves garlic;
• 0.05 kg horseradish root.

• 0.2 liters of water;
• 0.125 kg of vegetable oil;
• 0.125 kg sugar;
• 0.125 l vinegar 6%;
• 1 tablespoon salt.

If you feel that you do not have enough marinade, increase the amount of all ingredients for this marinade by 2 or 3 times.

Before making cabbage with beets, let's consider the subtleties of the process.

This type of cabbage takes a while to prepare, but it’s worth it. First, wash the vegetables well and dry them on a clean towel. Remove wilted leaves from cabbage. Then we peel other vegetables. Next, we make preparations from our vegetables. Cut the head of cabbage into large pieces, and grate the carrots and beets. We peel the garlic, remove the skin from the horseradish, wash it, and chop it into small cubes. Place everything in a saucepan and then stir.

If you use this recipe for cabbage with beets, you need to prepare a rich marinade in advance. To do this, add oil, the required amount of sugar and salt, and vinegar to the heated water. Place the pan on low heat and heat until boiling.

Now let's look at how cabbage and beets are sealed in jars for the winter. Large pieces of cabbage with beets and other ingredients are placed in pre-prepared jars, and the marinade is poured. The containers are tightly closed and remain that way for 3–5 hours.

Recipe for red cabbage with beets - Korean version

This snack is in constant demand due to its unusual taste and spiciness, which is so typical of oriental cuisine. In addition, when you have to observe, such a dish will come in handy.

• one medium head of cabbage;
• 1 beet;
• garlic to your taste;
• 1 onion.

To fill 1 liter of water you need:

• 50 ml vinegar;
• 0.5 tbsp. granulated sugar;
• 2 tbsp. l. salt;
• 0.5 cups of oil;
• spices.

Korean cabbage preparation technology

According to this recipe, the dish is prepared quickly and easily, even for a young housewife. We thoroughly wash the vegetables, dry them and cut them into small squares. Cut the beets and garlic into long strips, and the onion into half rings. Place the cabbage and beets in pieces into a fairly deep container and mix. Then it’s time to create a flavorful marinade. To do this, pour into a container clean water, salt, sugar, add vegetable oil. Add bay leaf and pepper. Boil everything until the sugar and salt dissolve, and before removing from the heat, add vinegar according to the recipe.

Then the cabbage in layers with beets and other vegetables is placed in jars of various capacities. Pour marinade over everything and let it brew for 7-8 hours in a warm room. After the time has passed, place the salad in a cool room. In a day, your fragrant and crispy cabbage with beets, canned in jars, is ready.

Classic - beets and cabbage for the winter

• 1 head of cabbage;
• 1 beet and 1 carrot.

For the marinade:

• one liter of water;
• 0.5 tbsp. oils;
• 0.2 liters of vinegar, preferably from grapes or apples;
• 1 cup of sugar;
• 2 spoons of salt;
• a few cloves of garlic.

Nutritionists recommend consuming such a product as cabbage daily. Its benefits are simply invaluable. The main advantage of cabbage is its low calorie content and a storehouse of minerals and vitamins. In autumn and winter, a snack in the form of pickled cabbage is good. At this time, late varieties of cabbage are always on sale. This is what turns out to be the most delicious in preparations. This dish complements all the others well, regardless of whether it is meat or fish, potatoes or cereal products. Cabbage and beets are marinated quickly and can be consumed within a day. It can be stored in the refrigerator for quite a long time.

Ingredients for marinating:

• head of cabbage;
• beets - a couple of root vegetables;
• head of garlic.

Ingredients for marinade:

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

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

How to make quick-cooking pickled cabbage with beets

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

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

Prepare the garlic by peeling it into cloves.

Place all the ingredients in a container that is not afraid of boiling water, because you will have to pour the hot marinade over the vegetables.

Distribute the cabbage and beets alternately in layers.

Between them are cloves of garlic.

Prepare the marinade: bring water to a boil.

Add sugar:

Salt:

Black peppercorns and dried cloves:

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

Immediately pour the prepared marinade over the cabbage, press it (alternatively, cover it with a plate and place a liter jar of water on top) so that all the vegetables are covered with it.

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

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

I have a very interesting and simple recipe that remains relevant. for a long time, in any season. Pickled cabbage with beets is an excellent option for an appetizer, as well as a separate dish for festive table. In addition, cabbage contains a huge amount of vitamins, which has a positive effect on health. Preparation takes no more than an hour, and what a result you get.

Delicious pickled cabbage with beets, recipe

Products:

• Average forks white cabbage- 2 kg
• Beetroot -1 2 pcs.
• Carrots – 1-2 pcs.
• Onions – 1 pc.
• Garlic -2 heads
• Sugar – 150 gr
• Salt – 2 tbsp
• Water – 1 l
• Vegetable oil -100 ml
• Vinegar 6% – 150 ml
• Spices - bay leaf 4-5 pieces, peppercorns 5-6 pieces, allspice

Preparation:

Prepare the vegetables by washing and peeling the cabbage, beets, carrots and garlic. We cut the cabbage into two equal halves and remove the head, then chop it into large squares of 3 by 3 centimeters or simply leave it in large slices, as you prefer.

Cut the peeled carrots into cubes. Cut the beets into slices. Peel the garlic and randomly chop it into small pieces.

Onions with carrots, then beets.

The next layer is cabbage.

Repeat until the vegetables are gone. There should be several layers. Place a few cloves of garlic on top and sprinkle everything with half the prepared sugar and salt. Leave the vegetables for half an hour.

Marinade

Since our recipe is for pickled cabbage with beets and garlic, let’s prepare the marinade. Let's get started.

Place a pan of water on the fire and wait until it boils. Afterwards, place the remaining salt and sugar and the prepared spices into the pan, let it simmer for literally 5 minutes and turn it off. Add vinegar and vegetable oil and mix well.

While the marinade is hot, they need to pour over the vegetables and compact them well, so that the marinade comes out on top.

Then you need to place the future pickled cabbage under pressure. The most convenient way is to put a plate on top and put something heavy, for example, a jar filled with salt or water.

You need to infuse the cabbage in a warm place, in the kitchen, for 1-2 days, and then place it tightly in clean liter jars and refrigerate for another day.