Recipe for Pickled Cabbage with Beets and Garlic

The taste of beets and cabbage are perfectly combined with each other in conservation, supplementing with vitamins and nutrients. In addition, beetroot juice makes the workpiece pale pink and sweetish.

Pickled cabbage with beets and garlic can be used not only for salads, but also in the preparation of any hot dishes. We suggest you taste several recipes for marinating vegetables with different ingredients and terms of readiness.

Marinating cabbage

When pickling cabbage with beets, a motley preparation is obtained that does not lose its useful properties, even during heat treatment. The color of the workpiece becomes brighter over time. You can store pickled cabbage with beets and garlic throughout the winter in the refrigerator or in the basement.

Option “Provencal”

All the products needed for conservation are always in the store and are inexpensive during the harvesting season.

So, we need:

• white cabbage – 1 fork;
• beets – 1 piece;
• carrots – 3 pieces;
• garlic – 4 tooth;
• table 9% vinegar – 200 ml;
• non-iodized salt – 90 grams;
• pure water – 500 ml;
• refined vegetable oil – 200 ml;
• bay leaf – 1 piece;
• sugar – 1 glass;
• allspice peas – 8 pieces.

Pickling rules

We clean the beets, wash them. According to the recipe, this vegetable must be grated with large cells. Then drop into boiling water for blanching. After five minutes, put in a colander.

Remove the upper and green leaves from the cabbage. For cutting, you can use a regular knife or a special shredding knife with two blades. We rub the carrots in the same way as the beets. We remove the outer “clothes” and the film from the garlic, chop with a knife or pass through a press, as you like.

We put the vegetables in a large bowl and mix well, then put them in a container for pickling.

Then we are preparing the marinade. Pour the water into the pan, salt, sugar, pour in the oil. Then parsley, allspice and vinegar.

Boil for three minutes and immediately pour vegetables. Half a day later, the snack is ready.

Tasty Pelyustka

In many regions of Our Country, cabbage is called pelyustka, which means petal. The recipe has exactly the same name. There are no difficulties in the recipe for pickled cabbage with beets, so any novice hostess can cook it.

We will marinate immediately in a three-liter jar of the following ingredients:

• white cabbage – 1 kg 500 grams;
• large beets – 1 piece;
• garlic – 7 cloves (less, depending on taste);
• capsicum hot pepper – 1 piece (for lovers of spicy snacks);
• table vinegar 9% – 200 ml;
• vegetable oil – half a glass.

The marinade is prepared in one liter of water. Let’s add:

• 4 peas of allspice;
• 3 Lavrushka Leaf;
• 3 cloves;
• almost a full glass of granulated sugar;
• 60 grams of non-iodized salt.

How to pickle

Preparing vegetables:

1. According to the recipe for pickled cabbage with beets, we need to cut the peeled cabbage into large pieces, so long as they enter the neck of the jar.

   

2. Beets are cut into plates, and garlic cloves are cut into halves.

   

   If you use hot pepper, then it must be cut lengthwise into two parts.

3. We put the vegetables in a jar in layers: first cabbage, then beets and garlic, and pieces of hot pepper (if you like). So we act until the container is filled to the very top. Each layer is rammed.

   

4. Then add vinegar and vegetable oil to the jar.

We prepare marinade:

1. In cold water, add sugar, salt and spices indicated in the recipe for pickling cabbage with beets. We boil the seasonings and immediately, while the marinade gurgles, pour into the vegetables.
2. Beetroot juice will immediately begin to color the workpiece in pink.

We keep the workpiece warm for 24 hours, then the same amount in the refrigerator. On the third day, the delicious marinated pelyustka with beets and garlic is ready to eat.

Option without vinegar

Not all people like vinegar, it is for this reason that they do not even try to engage in such conservation. But cabbage can be pickled without using vinegar essence or table vinegar. This component is very often replaced with freshly squeezed lemon juice. So it turns out not only healthier, but as many housewives say, tastier.

Prepare in advance:

• beets and carrots 100 grams;
• forks – 1 kg 800 grams;
• garlic – 6 cloves;
• water – 230 ml;
• refined oil – 115 ml;
• granulated sugar – 80 g;
• salt 60 g;
• lemon juice squeezed from one fruit.

Features of preparation

1. In the previous recipe, the cabbage was cut into pieces. Now we will chop it into large straws. Finely grate the beets and carrots. Cut the garlic into slices.
2. We mix the vegetables in one bowl, then put them in a saucepan or jar for pickling.
3. To prepare the brine, boil water, add all the remaining ingredients and immediately pour the cabbage with garlic and beets.
4. We marinate for only four hours and you can serve a delicious snack on the table.

Conclusion

Another marinating option:

As you can see, there is nothing complicated in cooking pickled cabbage. But we know that every hostess has her own zest. We hope that they will share interesting recipes with our readers in the comments.