Pickled cabbage with carrots and beets

Content

1 Popular recipes
2 This is important to know

In winter, people experience a lack of vitamins, which often makes them sick. At this time, cabbage should appear on the table almost every day. It has already been proven that in fresh white vegetables, nutrients and vitamins, including vitamin C, decrease during shelf life. But in salty, sauerkraut or pickled cabbage with carrots and beets - plenty of everything. There is even more vitamin C (ascorbic acid). It’s not for nothing that cabbage preparations are called northern lemon.

Pickling cabbage is not at all difficult; even a novice housewife can do this task. All ingredients are quite accessible, and the preparations are perfectly stored all winter. We will share some options for pickling cabbage so that you always have vitamins on your table.

Popular recipes

Cabbage marinated with beets and carrots is one of the favorite preparations of Russian housewives, so there are many options.

We bring to your attention several recipes.

Recipe No. 1

You will need to prepare:

1 kg 500 grams of white cabbage;
one large beet;
two carrots;
several cloves of garlic;
sunflower oil (preferably refined) – 125 ml;
salt – 60 grams;
granulated sugar - half a glass;
water – 1 liter;
table vinegar – 150 ml;
bay leaf – 3 leaves;
allspice or coriander - as desired and taste preference.

Advice! It is not advisable to use tap water for marinade due to the chlorine content in it, and non-iodized salt should be used.

Cooking method

After peeling and rinsing the vegetables in cold water, slicing follows. We cut the cabbage into large pieces, and to chop the beets and carrots we use a grater with large cells. Cut the garlic into thin slices.
Place the vegetables in layers in a sterilized jar. Its volume depends on your choice, although small jars are always more convenient. The bottom layer is cabbage, then carrots, beets and garlic. Place a bay leaf and, if desired, allspice or coriander on the very top.3

Attention! Vegetables in a jar must be compacted.

Cooking the filling:

pour water into a saucepan;
as soon as it boils, add salt and granulated sugar, boil for 2 minutes;
after turning off, pour in table vinegar.

Immediately pour the marinade into the cabbage with beets and carrots. Pour 2 tablespoons of sunflower oil into each jar.

Roll up with steamed tin or screw lids. You can eat pickled cabbage after a week. You can store the preparation for the winter in the refrigerator or cellar.

Recipe No. 2

To prepare pickled cabbage with beets and carrots, we need to prepare the following ingredients:

2 kg head of cabbage;
beets and carrots - one piece each;
garlic 3 or 4 cloves.

We will prepare the marinade using a liter of water, adding:

sunflower oil – 250 ml;
table vinegar – 125 ml;
granulated sugar – 1 cup;
salt 60 grams.

Cooking rules

According to the recipe, cabbage is cut into pieces 2x3 cm, carrots are cut into slices. Beets and garlic - in thin slices.
Marinate the cabbage in a saucepan. Stack the vegetables in layers. There should be cabbage at the very top. We compact the layers before pouring.
Pour the contents of the pan with hot marinade and put pressure on top.
After the brine has cooled, store the vegetables in the refrigerator, placing them in jars.

Important! For pickling, we take cabbage with white leaves; the best varieties are “Slava”, “Sibiryachka”, “Podarok” and others.

After three days, you can make borscht or delicious vitamin salads from pickled vegetables.

Recipe - quick cabbage

It often happens that pickled cabbage needs to be received before guests arrive. According to the following recipe, you can pickle vegetables in a few hours.

In addition, the following minimum products are required:

cabbage – 0.4 kg;
carrots and beets, one piece each;
garlic – 5 cloves;
sunflower oil - 50 ml;
black pepper – 6-7 peas;
vinegar 9% - 30 ml;
salt – 15 grams;
sugar – 1 teaspoon.

So, let's pickle the cabbage. We grate the vegetables on a Korean grater, and finely chop the cabbage. Cut the garlic cloves into slices.

First we lay out the cabbage, then the carrots, beets and garlic.

Mix the vegetables (do not grind!) and transfer to a sterile jar to the very top.

In a clean saucepan, cook the filling from the ingredients specified in the recipe. As soon as the marinade boils, pour it into a jar.

When the filling has cooled, the vegetables are ready to eat. Although, of course, the beets need to be pickled longer, so the color and taste will not be saturated after a few hours.

You can make a vinaigrette or just a salad from pickled cabbage by adding onions. Bon appetit!

This is important to know

If you want to get delicious pickled cabbage with carrots and beets, listen to our advice:

For marinating, use dishes made of glass, enamel or wood. But aluminum containers are not suitable for these purposes, since the metal reacts with acid, rendering the workpiece unusable.
After pouring, a small amount of marinade always remains. There is no need to pour it out, as you will have to add it to the jars so that the cabbage is not exposed.
If you like pickled vegetables with sweet bell pepper, then you need to take into account that the workpiece will be sweetened.
We recommend transferring pickled vegetables into small jars, since the opened preparation can be stored in the refrigerator for no more than 7 days.

You can use any marinating option, add your own “highlights” and make healthy, vitamin-rich preparations for the winter. By the way, pickled vegetables can be used not only for salads and borscht, but also for making pies and dumplings.