How to pickle cabbage with beets: a quick recipe

Content

1 Salting rules
2 Recipes for quick pickling
3 Conclusion

Process pickling cabbage requires the addition of salt and takes from several hours to three days. If there is an excess of salt, the fermentation process slows down, which leads to the release of a small amount of lactic acid.

Pickled cabbage serves as a side dish for main courses; it is used to make salads and fillings for pies. At home, cabbage and beets are successfully combined for homemade preparations.

Salting rules

Due to salt and acid, harmful microorganisms are destroyed, which extends the shelf life of the products. After salting, cabbage acquires a pleasant sour taste. By adding beets, the snack becomes sweeter.

The salting process takes place subject to the following rules:

Medium or late ripening white cabbage is best processed;
salt is selected only coarsely ground, not enriched with iodine or other substances;
all vegetables must be completely covered with brine;
a wooden, glass or enamel pan is selected for cooking;
Bay leaves, allspice and other spices help improve the taste of the snack;
hot marinade reduces the time required to prepare the appetizer.

Recipes for quick pickling

To obtain homemade preparations, you will need medium or late ripening cabbage. Vegetables of this type retain their beneficial properties and remain tasty and crispy after pickling. Representatives of earlier varieties are less susceptible to pickling because they become soft.

Due to the beets, the preparations acquire a rich burgundy color. It is best to use mature and firm vegetables.

The fastest way

If you don’t have time, you can get instant cabbage and beets in a few hours:

White cabbage (3 kg) is cut into large strips up to 5 cm thick.
Beets (0.5 kg) need to be peeled and cut into slices (up to 5 mm thick).
Hot pepper (1 piece), finely chopped. You must first remove the stem and seeds from the pepper.
Chopped vegetables are placed in a jar in any way.
The next step is preparing the marinade. Pour 2 liters of water into the pan and add 3 tbsp. l. salt, then bring it to a boil.
Jars with vegetables are filled with hot marinade, which are then closed with lids.
The blanks are placed under the blanket.
After 5-6 hours the appetizer is ready to eat. Salting cabbage with beets occurs due to a small amount of water and an increased concentration of salt. When cooling slowly under a blanket, the process proceeds faster.

Salting in Georgian style

To prepare an appetizer according to the Georgian recipe, you will need beets, celery and chili peppers. You can pickle vegetables by following a certain sequence of actions:

Cabbage with a total weight of 3 kg is cut into large pieces. When cutting, you need to make sure that they do not fall apart.
Beets (0.35 kg) need to be peeled and cut into cubes.
Celery (1 bunch) finely chopped.
Hot peppers must be peeled from the stem and seeds, after which they are cut into small pieces.
The prepared vegetables are mixed and placed in a jar.
Fill the pan with water (2 l), add 2 tbsp. l. salt. After boiling, pour 1 tbsp into the marinade. l. vinegar.
A jar of vegetables is filled with hot marinade. When the container has completely cooled down, close it with a nylon lid and place it in the refrigerator or other cool place.
After three days, the appetizer can be served.

Salting in Armenian

Another specific recipe for pickling cabbage with beets involves the use of horseradish and various spices. As a result, vegetables acquire an unusual taste in a short time.

The cooking recipe includes several steps:

Several heads of cabbage with a total weight of 5 kg are cut into 8 parts.
Carrots (0.5 kg) cut into cubes. A similar amount of beets should be cut into slices 5 mm thick.
The chili pepper pod is finely chopped, after removing the stem and seeds.
Horseradish root (0.1 kg) must be peeled and chopped with a knife or using a meat grinder.
Garlic (3 heads), peeled and passed through a garlic press.
The prepared components are mixed and then transferred to the brine.
Pour 1 liter of water into the pan, add one umbrella of dill, 1 tbsp. l. salt, 1 tsp. cinnamon, bay leaf, black and allspice (3 pcs.).
After boiling, hot brine is poured over the vegetables, after which a weight is placed on them.
After 3 days, you can remove the pickled cabbage for permanent storage.

Korean pickling

The following recipe allows you to quickly pickle cabbage, beets and carrots:

A head of cabbage weighing 2 kg is cut into large pieces up to 5 cm long.
One beet and one carrot are peeled and grated on a Korean grater.
The resulting slices are laid in layers so that the mass is evenly colored.
Then peel the head of garlic and cut each clove into two parts.
Pour 1 liter of water into the pan, add ½ cup of vegetable oil, 1 tbsp. l. sugar and salt. After boiling, add 0.5 tsp to the marinade. coriander, cloves (2 pcs.) and vinegar (0.1 l).
Fill a container with vegetables with hot marinade and place a weight.
Vegetables are left in a warm place for 15 hours. This time is enough to pickle cabbage and beets.

Pickling vegetables in pieces

To save cooking time, you can cut vegetables into large pieces. Then the cooking sequence will take the following form:

Cabbage with a total weight of 2 kg is cut into squares measuring 4x4 cm.
One large beet is cut into strips.
Garlic (1 head) is peeled and then chopped.
Cabbage, beets and garlic are placed in a wooden, glass or enamel container; the vegetables must be compacted.
For pickling, a marinade is required, which is obtained by boiling 1.5 liters of water and adding salt (2 tbsp.) and sugar (1 cup).
When the marinade boils, remove it from the heat, add ½ cup of vinegar and 2 bay leaves.
Fill containers with vegetables with hot marinade, place a load on top and leave to cool.
After 8 hours, the snack is ready to eat.

Salting for the winter

You can get winter preparations with minimal time and effort. Just use a quick recipe.

How to pickle cabbage with beets in a quick way is indicated by the following sequence of actions:

Cabbage (3 kg) finely chopped.
Beets (0.7 kg) are cut into strips 5 cm long and 3 cm wide.
Garlic (5 cloves) is cut into two parts.
Chili peppers need to be peeled and seeds removed, then finely chopped.
The prepared vegetables are mixed with the addition of allspice (5 pcs.) and placed in a wooden or enamel bowl.
To prepare the brine, you need to put water on the fire and add 3 tbsp. l. salt. Cloves, allspice and bay leaves will help improve the taste of vegetables.
After the water boils, add 1 tbsp to the pan. l. vinegar. Boil the brine for another minute, then pour it over the vegetables.
A weight is placed on top of the cabbage. Its functions will be performed by a jar of water or a stone. Due to oppression, vegetables acquire the necessary taste from spices and other vegetables.
After cooling, the salted cabbage is ready to eat. The load is removed from it, and the blanks are rolled into jars.

Pickling with garlic and horseradish

To get a spicier snack, add a little garlic and horseradish during the cooking process. This recipe for pickling cabbage with beets is as follows:

It is recommended to start by preparing the brine, which requires time to cool. To do this, pour 2 liters of water into the pan, then add salt (0.1 kg), sugar (1/2 cup), bay leaf (4 pcs.), cloves (2 pcs.) and black pepper (10 peas).
The brine is brought to a boil and then left to cool.
Two large heads of cabbage are cut in any way: into strips or large pieces.
Beets (2 pieces) are peeled and cut into cubes.
The head of garlic is peeled, then crushed using a garlic press.
The horseradish root needs to be peeled and passed through a meat grinder.
The cabbage needs to be mashed well by hand and mixed with garlic and horseradish. Then it is placed in a pickling container along with chopped beets.
Vegetables are poured with brine and a weight is placed on top.
After two days, the pickled cabbage can be served or rolled into jars for long-term storage.

Conclusion

Cabbage is perfect for making various pickles for the winter. Use of salt, spices and hot marinade reduces cooking time. Another way to quickly obtain preparations is to cut vegetables into large pieces.

When beets are added, cabbage acquires a sweetish taste and rich color. Depending on the recipe, carrots, hot peppers, horseradish root and various spices are used in the salting process.