Content
The taste of beets and cabbage is perfectly combined with each other in preservation, supplementing with vitamins and nutrients. In addition, beetroot juice makes the preparation pale pink and sweetish.
Pickled cabbage with beets and garlic can be used not only for salads, but also when preparing any hot dishes. We suggest you taste several recipes for pickling vegetables with different ingredients and timing.
Pickle cabbage
When pickling cabbage with beets, a variegated workpiece 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 necessary for preservation are always available 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 cloves;
- table vinegar 9% - 200 ml;
- not iodized salt - 90 grams;
- clean water - 500 ml;
- refined vegetable oil - 200 ml;
- bay leaf - 1 piece;
- sugar - 1 glass;
- allspice peas - 8 pieces.
Pickling rules
We clean and wash the beets. According to the recipe, this vegetable needs to be grated with large cells. Then we pour it into boiling water for blanching. After five minutes, put in a colander.
Remove the top and green leaves from the cabbage. For slicing, you can use a regular knife or a special shredder with two blades. Rub the carrots in the same way as the beets. We remove the outer "clothes" and the film from the garlic, chop it with a knife or pass it through a press, as you like.
We put the vegetables in a large basin and mix well, then put them in a pickling container.
Then we are preparing the marinade. Pour water into a saucepan, salt, sugar, pour in oil. Then lavrushka, allspice and vinegar.
We boil for three minutes and immediately fill in the vegetables. After half a day, the appetizer is ready.
Delicious Peljustka
In many regions of Russia, cabbage is called a peel, which means a petal. The recipe has the exact 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 from the following ingredients:
- white cabbage - 1 kg 500 grams;
- large beets - 1 piece;
- garlic - 7 cloves (less, depending on taste);
- chilli pepper - 1 piece (for lovers of hot snacks);
- table vinegar 9% - 200 ml;
- vegetable oil - half a glass.
The marinade is prepared in one liter of water. Let's add:
- 4 allspice peas;
- 3 leaves of lavrushka;
- 3 cloves buds;
- an almost full glass of granulated sugar;
- 60 grams of non-iodized salt.
How to pickle
Preparing vegetables:
- According to the recipe for pickled cabbage with beets, we need to cut the peeled pelus into large pieces, so that they fit into the neck of the jar.
- The beets are cut into plates, and the garlic cloves are cut into halves.
If you use hot pepper, then it needs to be cut lengthwise into two parts. - We put vegetables in a jar in layers: first cabbage, then beets and garlic, and pieces of hot pepper (if you like). We act in this way until the container is filled to the very top. We ram each layer.
- Then add vinegar and vegetable oil to the jar.
Cooking the marinade:
- Add sugar, salt and spices to cold water, indicated in the recipe for pickling cabbage with beets. Boil the seasonings and immediately, while the marinade gurgles, pour into the vegetables.
- The beetroot juice will immediately start to color the piece pink.
We keep the workpiece warm for 24 hours, then the same amount in the refrigerator. On the third day, the delicious pickled dumplings with beets and garlic are ready to eat.
Vinegar-free option
Not all people like vinegar, it is for this reason that they do not even try to engage in such preservation. But cabbage can be pickled without using vinegar essence or table vinegar. This component is very often replaced with freshly squeezed lemon juice. This turns out not only healthier, but as many housewives say, tastier.
Prepare in advance:
- beets and carrots, 100 grams each;
- 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.
Cooking features
- In the previous recipe the cabbage was cut into pieces... Now we will chop it into large straws. Grate beets and carrots finely. Cut the garlic into slices.
- Mix vegetables in one bowl, then put them in a saucepan or pickling jar.
- To prepare the brine, boil water, add all the remaining ingredients and immediately pour the cabbage with garlic and beets.
- We marinate for only four hours and you can serve a delicious appetizer on the table.
Conclusion
Another pickling option:
As you can see, there is nothing difficult in preparing pickled cabbage. But we know that every housewife has her own flavor. We hope they share some interesting recipes with our readers in the comments.
