Salted cabbage with beets

As a rule, cabbage is fermented for the winter, salted and pickled. There are recipes that use apples, lingonberries, cranberries, sweet bell and hot peppers, and beets as additional ingredients. All these components enhance the beneficial properties of cabbage.

Today we will tell you how salted cabbage with beetroot pieces is obtained. Various recipes will be offered to your attention, including the traditional grandmother’s way, Georgian salting and much more. There is nothing difficult in preparing vegetables for the winter, but useful tips never hurt.

Tips: how to pickle cabbage deliciously

1. For salting cabbage with pieces of beets, you need to use glass, ceramic or enameled containers without chips and cracks. You can also use food grade plastic containers. But it’s better not to touch aluminum dishes. During oxidation, alkalis come into contact with aluminum and spoil not only the appearance of cabbage, but also its taste.
2. Before salting the cabbage, they treat the countertop, the dishes for folding vegetables, the pickling container, the plank and the shredder with hot saline (one tablespoon per liter of water). Many housewives wipe the pot or jar in which the beetroot with beets will be salted with vodka or apple cider vinegar.
3. If you decide to pickle cabbage with beets, do not use iodized salt. The iodine it contains makes vegetables soft. In addition, the taste of the additive changes the taste of beets and cabbage. Coarse rock salt is considered the best option.
4. Despite the fact that salting cabbage with beets involves cutting into pieces, the air still needs to be released, pierced with a sharp stick or mixed.
5. Salted cabbage with beets should be stored at a temperature not lower than -2 degrees. Freezing is undesirable, vegetables cease to crunch, soften when thawed.
6. For pickling, choose late varieties with white leaves. Gift, Moscow winter, Stone head, Kolobok, Glory and others are best suited. As for the beets, they should be maroon in color without white streaks.

And the main trump card is a great mood.

Recipes to choose from

Raspberry cabbage attracts attention with its bright color, and the taste, in general, is awesome: crispy and fragrant. The proposed recipes contain not only the main ingredients, but also some seasonings. You can use any option for salting the pellet. Better yet, make a little bit of cabbage with beetroot chunks for each recipe to pick one your family will love.

Option one – grandmother’s way

Here is a recipe for salting with beets, which our grandmothers used. All components are quite affordable for any hostess. Have to stock up:

• a fork of medium-sized white cabbage;
• 500 grams of beets and carrots;
• a tablespoon of vinegar:
• a tablespoon of refined vegetable oil;
• 60 grams of rock salt;
• 30 grams of granulated sugar;
• a few peas of black pepper;
• 2 or 3 bay leaves.

Features of salting

Heads of cabbage cleared of green leaves, first cut in half, and then each part into 4 more pieces. We will have 8 parts. Don’t forget to remove the stalk.

Carrot cut into large strips.

Beetroot circles.

We put vegetables alternately in a jar: cabbage, carrots, beets. And so we fill the entire jar to the top.

Pour salt, granulated sugar, black peppercorns, bay leaf, vegetable oil into boiling water (one liter). Bring to a boil again and add vinegar. While the brine has not cooled down, pour cabbage with beets and carrots.

We put oppression on top. Pickled vegetables according to Grandma’s recipe will be ready in eight hours. A delicious vegetable preparation is stored in the refrigerator, closed with a nylon or screw cap. Although she can’t stand there for a long time, she quickly leaves.

Option two – spicy cabbage

Another interesting recipe for pickling cabbage with beetroot chunks. For cooking, take:

• cabbage – 4 kg;
• beets – 3 pieces;
• carrots – 1 piece;
• garlic – 1 head;
• horseradish root – 1 or 2 pieces (it all depends on taste).

The brine (in two liters of water) will be prepared from the following ingredients:

• coarse salt – 3 tablespoons with a slide;
• granulated sugar – half a glass;
• bay leaf – 4 pieces;
• allspice – 4 peas;
• black pepper – 10 peas.

Cooking procedure step by step

1. Step one. Salting cabbage with beetroot pieces according to this recipe, we begin with the preparation of the marinade. Dissolve salt and sugar in boiling water, add clove buds, parsley and pepper. Bring it to a boil again, boil for about 5 minutes. While we are working with vegetables, the brine will cool down.
2. The second step is preparing the ingredients for salting. We cut the pelyust into large pieces, as required by the recipe. We pass garlic and horseradish through a meat grinder using a large grate. We cut the beets into cubes.

   

3. Step three. We knead the pellet, add garlic, horseradish, combine the components together. We put the resulting mixture in a container, shifting the layers with beets.

   

4. Step four. Pour with chilled brine, cover with a dish, on top of a jar of water. We put the container with salted cabbage in a warm place. We move vegetables twice a day to release gases.

The readiness of salting is determined by taste. If it’s salty, you can still keep it warm. And, in general, vegetables are salted after 3 days maximum. If you salted the cabbage with beets, then you can put it in jars, fill it to the top with brine, and put them in any cool place.

Option Three

As you can see, the pellet does not have to be chopped into strips. According to this recipe, salting cabbage with beets involves cutting the pellets into large pieces. This appetizer is in perfect harmony with stewing with meat and fish. With pink cabbage, you can bake open pies, cook cabbage soup, borscht, and prepare vitamin salads.

We will need:

• cabbage – one tight fork of three kilograms;
• beets – 1 kg;
• table 9% vinegar – 1 tablespoon;
• vegetable oil – 1 tablespoon;
• rock salt – 60 grams;
• sugar – 30 grams;
• black pepper – 3-4 peas;
• lavrushka – 2 sheets.

To prepare the brine 1 liter of clean water.

Cut a peeled tight head of cabbage with white leaves into large pieces. We wash the beets, peel, rinse again and cut into small cubes. Pass the garlic through a press. We mix all the vegetables in a large basin, do not wrinkle much. You can salt cabbage with beets in a saucepan or a jar, as it suits you.

Pour one liter of water into a small saucepan, bring to a boil. Now you need to salt the marinade, sugar, add spices, refined oil, vinegar and boil for five minutes. If you pour vegetables with spring water, then it is not necessary to boil it. Just boil the seasonings in a small amount of water, pour into the pelt and add the spring water.

We cover the poured vegetable mass, put a load on top. If you salt the cabbage in pieces in a saucepan, then cover with a plate. If in a jar, then lower the nylon lid into it.

Marinate vegetables for two days. Then we send it for storage to the basement or refrigerator in glass jars under plastic lids.

This is how you can quickly and tasty salt the cabbage with beets:

Option four – in Georgian

Many s like pickles with a sharp taste. We will tell you how to salt cabbage with beets in Georgian. In this version, as in previous recipes, cut the cabbage into pieces.

Prepare in advance:

• three kilograms of white cabbage:
• 1600 grams of maroon beets;
• two heads of garlic;
• three kilograms of hot red pepper;
• two bunches of petiole celery;
• 90 grams of non-iodized salt.

How to cook

Before salting cabbage with pieces of Georgian beets, first prepare a brine from two liters of water and salt indicated in the recipe. Should be poured chilled.

Cut the forks into pieces along with the stalk. Beets – small slices. Garlic – slices. Hot pepper cut into rings.

We thoroughly wash the celery in several waters, dry it on a towel. You don’t need to cut it, we need whole branches. Fold the vegetables in separate cups, as the Georgian recipe involves a layered arrangement:

• cabbage;
• beet;
• garlic cloves;
• celery sprigs;
• hot pepper.

In this order, fill the container to the top. The last in the jar should be beets.

The cooked vegetable mass, after pouring, is covered with a loose lid. Put in a dark warm place. After three days, try the brine. If it seems to you that there is not enough salt, add some salt. After a couple of days, Georgian-style salted cabbage pieces can be put in the refrigerator.

Conclusion

We talked about some recipes for salting cabbage with beets. Although there are a lot of options for salting. We hope that our readers will add to our small collection of recipes, because every housewife has little secrets and zest. Successful preparations from cabbage (pelyustki). We are waiting for your letters.