Pickled instant cabbage with beetroot chunks

Almost everyone loves sauerkraut. But the process of maturation of this workpiece lasts several days. And sometimes you want to try a delicious sweet and sour preparation immediately, well, at least the next day. In this case, the housewives come to the rescue with a simple recipe for pickled cabbage with beets.

Why with beets? If we leave aside the undeniable benefits of both one and the other vegetable, which is known to everyone, then we will talk about the taste and aesthetic component. Amazing pink color and amazing taste – this is the hallmark of a dish made from pickled cabbage with beets. There are recipes for daily cabbage, which you can try after 24 hours. According to other recipes, they prepare a delicious preparation for the winter, which can last all the long winter months. The main difference between this dish and others is the method of cutting cabbage heads.

Features of preparing products for pickling

• heads of cabbage for this workpiece are suitable only for dense ones, loose cabbage will simply fall apart when cut;
• it is better to choose its late varieties for cooking pickled cabbage – they are suitable not only for pickling, but also good in pickled form;
• cut this vegetable into large pieces or squares with a side of at least 3 cm, so the cabbage will remain crispy even after pouring hot marinade;

  

• carrots and beets, which are necessarily used for pickling, are usually put raw in the vegetable mixture;
• cut these vegetables into rings or straws;
• often when pickling, garlic is used – whole cloves or halves;
• for lovers of spicy dishes, hot pepper pods are added to pickled cabbage, which can be cut into rings or horizontally. For lovers of a burning taste, you can leave the seeds.
• cabbage marinated with beets cannot do without a marinade, in which, in addition to vinegar, sugar, salt, it is good to add a variety of favorite spices: parsley, cloves, peppercorns;
• in some recipes, pickled cabbage is not complete without greens, which give it a special spicy taste. The greens are usually not cut, but the washed leaves are put whole, slightly crushed with their hands;
• there are pickling recipes with the addition of horseradish, which is rubbed on a coarse grater or apples, they are cut into slices or halves if they are medium-sized.

We figured out how to prepare vegetables. Now you need to understand how to pickle cabbage with beets. The following recipes will help us with this.

Pickled cabbage with beets and horseradish

For one medium cabbage head you will need:

• 2-3 dark-colored and medium-sized beets;
• a piece of horseradish root weighing about 25 g;
• litere of water;
• teaspoon of vinegar essence;
• 1,5 Art. spoons of salt;
• 5-6 st. spoons of sugar;
• 3 cloves, 2 peas of allspice.

Pieces of cabbage for this dish should not be very large, squares with a side of 3 cm are enough, you can even chop it into large strips. Raw beets are cut into strips or rubbed on any coarse grater. Horseradish root is cut into cubes.

For pickling, you will need sterilized dishes, so take care of this in advance. In each jar, lay out the cabbage slices at half the height. We tamp well.

We layer the workpiece with beets, lay out the rest of the cabbage and cover with beets. We put horseradish on top of it. We prepare the brine from water in which sugar and salt are dissolved and seasonings are added. You need to boil it for about 5 minutes, add the essence and immediately pour the jars with vegetables.

Pour carefully so that the glassware does not burst.

Now shake each jar well to rid the marinade of bubbles. Now it will completely occupy the entire volume of the jar.

We close the jars with lids. After 48 hours, we take out the workpiece for the winter in the cold.

Cabbage marinated with beets and apples

Cabbage pickled with beets can be prepared according to another recipe. The addition of apples and garlic changes its taste, making it special.

For an average cabbage head, weighing about 1,5 kg, you will need:

• litere of water;
• cup sugar;
• ¾ cup 9% vinegar;
• 2 Art. spoons of salt;
• garlic head;
• 3-4 apples and beets;
• 4 bay leaves and a dozen black peppercorns.

We cut cabbage into rather large pieces, apples into slices, and raw beets into slices.

Garlic is easy enough to peel. We will marinate the workpiece for the winter in 3-liter jars, which must first be sterilized. At their bottom we spread garlic, spices, then beets, apples, and cabbage on them, pour vinegar into the jar and pour the workpiece with boiling brine made from salt, water, sugar. We keep closed jars in the cold for 2-3 days. This is how instant cabbage is prepared.

Korean Pickled Cabbage with Beets

Spicy lovers can cook Korean-style pickled cabbage with beets. You can pickle it with hot peppers and onions.

For one cabbage head you need:

• 2 dark beets;
• garlic head;
• onion;
• a pod of hot pepper;
• litere of water;
• ½ cup sugar and the same amount of vegetable oil;
• 50 ml 9% vinegar;
• a couple of tablespoons of salt and the same number of bay leaves;
• 6 peas of black pepper.

Stir in a bowl checkered cabbage, grated beets on a Korean grater, onion chopped in half rings, garlic sliced ​​​​in slices. Add hot pepper, cut into rings. We prepare the marinade from all the ingredients.

Boil it for 5 minutes and pour over the cooked vegetables, after adding vinegar. Keep the appetizer warm for 8 hours, and then the same amount in the cold. Enjoy your meal!

Cabbage marinated with beets for the winter

This recipe is for harvesting for the winter. Canned cabbage without sterilization will be well stored for a long time due to the addition of garlic and hot peppers. Just keep it in a cold place.

Ingredients:

• a couple of kilograms of late cabbage;
• 4 small beets;
• 3 medium carrots;
• 2 heads of garlic.

Marinade for 1 liter of water:

• 40-50 g of salt;
• 150 grams of sugar;
• a couple of tablespoons of vegetable oil;
• 150 ml 9% vinegar;
• one teaspoon of black and allspice peas.

We cut the cabbage head into large checkers. Cut carrots and beets into circles or sticks. Cut the garlic cloves in half, and cut the hot pepper into rings. We spread vegetables in sterile jars. The bottom and top layers are beets. Between them are cabbage, carrots, garlic and hot peppers.

Pour hot marinade over vegetables. For him, boil water with salt, spices, sugar. Let the marinade cool slightly, add vinegar and pour into jars. Pour a spoonful of vegetable oil into each, let it marinate in the room for a couple of days and put it in the cold.

Beautiful, fragrant cabbage, of amazing color and amazing taste will help out on weekdays and holidays, will become a side dish for meat, an excellent snack and a storehouse of vitamins and nutrients.