Pickled cabbage pieces with beets

Content

1 Features of preparing products for pickling
2 Pickled cabbage with beets and horseradish
3 Cabbage marinated with beets and apples
4 Korean pickled cabbage with beets
5 Cabbage marinated with beets for the winter

Almost everyone loves sauerkraut. But the ripening process of this preparation 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, a simple recipe comes to the rescue of housewives. pickled cabbage pieces with beets.

Why with beets? If we leave aside the undeniable benefits of both one and another vegetable, which is known to everyone, then we will talk about the taste and aesthetic components. Amazing pink color and amazing taste - these are the hallmarks of a dish made from pickled cabbage with beets. Eat daily cabbage recipes, which can be tried after 24 hours. According to other recipes, they prepare a tasty preparation for the winter that can be preserved throughout the long winter months. The main difference between this dish and others is the way the cabbage heads are cut.

Features of preparing products for pickling

Only dense heads of cabbage are suitable for this preparation; loose cabbage will simply fall apart when cut;
It is better to choose late varieties for preparing pickled cabbage - they are suitable not only for pickling, but are also good when pickled;
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 added raw to the vegetable mixture;
cut these vegetables into rings or strips;
Garlic is often used for pickling - whole cloves or halves;
For lovers of spicy dishes, pods of hot pepper are added to the pickled cabbage, which can be cut into rings or horizontally. For those who like a spicy taste, you can leave the seeds.
cabbage marinated with beets cannot do without a marinade, to which, in addition to vinegar, sugar, salt, it is good to add a variety of favorite spices: bay leaf, cloves, peppercorns;
In some recipes, pickled cabbage cannot do without greens, which give it a special spicy taste. The greens are usually not cut, but the washed leaves are placed whole, slightly crushed with your hands;
there are recipes for pickling with the addition of horseradish, which is grated on a coarse grater or apples, they are cut into slices or halves if they are small.

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 head of cabbage you will need:

2-3 beets of dark color and medium size;
a piece of horseradish root weighing about 25 g;
liter of water;
teaspoon of vinegar essence;
1.5 tbsp. spoons of salt;
5-6 tbsp. spoons of sugar;
3 buds of cloves, 2 peas of allspice.

Cabbage pieces For this, the dishes 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 grated on any coarse grater. The horseradish root is cut into cubes.

For marinating, you will need sterilized containers, so take care of this in advance. Place cabbage pieces half way up in each jar. We compact it well.

Advice! To reduce the loss of vitamins, it is better to use a wooden masher.

We sandwich the workpiece with beets, lay out the rest of the cabbage and cover with beets. Place 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 fill the jars with vegetables.

You need to pour carefully so that the glass container does not break.

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

Attention! If the level of marinade in the jars drops, it needs to be added.

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

Cabbage marinated with beets and apples

Cabbage marinated with beets can be prepared according to another recipe. Adding apples and garlic changes its taste and makes it special.

For an average head of cabbage, weighing about 1.5 kg, you will need:

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

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

Garlic is easy enough to peel. We will marinate the preparation for the winter in 3 liter jars, which must first be sterilized.We put garlic, spices on their bottom, then beets, apples, and cabbage on them, pour vinegar into the jar and fill the workpiece with boiling brine made from salt, water, sugar. Keep the 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 pickled cabbage with beets in Korean. You can marinate it with hot peppers and onions.

For one head of cabbage you need:

2 dark beets;
head of garlic;
bulb;
hot pepper pod;
liter 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 black peppercorns.

In a bowl, mix cabbage cut into checkers, beets grated on a Korean grater, onion chopped into half rings, and sliced garlic. Add hot pepper, cut into rings. Prepare the marinade from all ingredients.

Attention! Vinegar must be added to it immediately before pouring.

Boil it for 5 minutes and pour in the cooked vegetables, after adding vinegar. We keep the snack warm for 8 hours, and then the same amount in the cold. Bon appetit!

Cabbage marinated with beets for the winter

This recipe is intended for preparation for the winter. Cabbage canned without sterilization will be stored well for a long time thanks to the addition of garlic and hot pepper. You just need to store it in a cool 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 salt;
150 g sugar;
a couple of tablespoons of vegetable oil;
150 ml 9% vinegar;
a teaspoon of black and allspice peppers.

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

Advice! For those for whom spicy dishes are contraindicated, hot peppers do not need to be added to the preparation.

Pour hot marinade over vegetables. For it, we boil water with salt, spices, and 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 away in the cold.

Beautiful, aromatic cabbage, 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.