Pickling cabbage with beets in pieces

Content

1 Tips: how to deliciously pickle cabbage
2 Recipes to choose from
3 Conclusion

As a rule, cabbage is fermented, salted and pickled for the winter. 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 it turns out salted cabbage with beets in pieces. Various recipes will be offered to your attention, including the traditional grandmother's method, salting in Georgian and much more. There is nothing complicated about preparing vegetables for the winter, but useful tips never hurt.

Attention! In some western regions of Russia, cabbage is called pelyustka, so don’t be surprised if you come across this word in an article.

Tips: how to deliciously pickle cabbage

For pickling cabbage pieces with beets you need to use glass, ceramic or enamel containers without chips or cracks. You can also use food-grade plastic containers. But it’s better not to even touch aluminum cookware. During oxidation, alkalis come into contact with aluminum and spoil not only the appearance of cabbage, but also its taste.
Before pickling cabbage, treat the countertop, dishes for folding vegetables, a container for pickling, a board and a shredder with a hot salty solution (one tablespoon per liter of water). Many housewives wipe the pan or jar in which the pelyustka with beets will be salted with vodka or apple cider vinegar.
If you decide to pickle cabbage and beets, do not use iodized salt. The iodine it contains makes vegetables soft. In addition, the flavor of the additive changes the taste of beets and cabbage. Coarse rock salt is considered the best option.
Despite the fact that pickling cabbage with beets involves cutting it into pieces, the air still needs to be released, pierced with a sharp stick or stirred.
Pickled cabbage and beets should be stored at a temperature not lower than -2 degrees. Freezing is undesirable; vegetables stop crunching and soften when thawed.
For pickling, choose heads of late varieties with white leaves. Best suited Gift, Moscow winter, Stone head, Kolobok, Slava and others. As for the beets, they should be dark burgundy in color without white streaks.

Attention! Experienced housewives, in order to get a crispy preparation, pickle cabbage with beets during the waxing Moon on men's days of the week: Monday, Tuesday, Thursday.

And the main trump card is a great mood.

Recipes to choose from

Raspberry cabbage attracts attention with its bright color, and generally tastes amazing: crispy and aromatic. The proposed recipes contain not only the main ingredients, but also some seasonings. You can use any option for salting pelyusk.Better yet, make a little cabbage and beet chunks for each recipe to choose the one that your family will be delighted with.

Option one - grandma's way

Here is a recipe for pickling with beets, which our grandmothers used. All components are quite accessible to any housewife. You'll have to stock up:

medium-sized white cabbage with a fork;
500 grams of beets and carrots;
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.

Attention! According to the recipe, the pellet with beet pieces is poured with boiling brine.

Features of salting

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

Cut the carrots into large strips.

Beets in circles.

Place the vegetables one by one in the jar: cabbage, carrots, beets. And so we fill the whole jar to the top.

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

We put oppression on top. Pickled vegetables according to grandma’s recipe will be ready in about eight hours. The tasty vegetable preparation is stored in the refrigerator, closed with a nylon or screw lid. Although she won’t stay there for long - she quickly leaves.

Option two – spicy cabbage

Another interesting recipe for pickling cabbage with beets in pieces. To prepare, take:

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

We will prepare the brine (in two liters of water) from the following ingredients:

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

Step by step cooking procedure

Step one. We begin salting cabbage and beets in pieces according to this recipe by preparing the marinade. Dissolve salt and sugar in boiling water, add clove buds, bay leaves and pepper. Bring to a boil again, boil for about 5 minutes. While we are working with vegetables, the brine will cool.
Step two is preparing the ingredients for pickling. Cut the pelyus into large pieces, as required by the recipe. We pass the garlic and horseradish through a meat grinder using a large rack. Cut the beets into cubes.
Step three. Mash the pellet, add garlic, horseradish, and combine the ingredients together. Place the resulting mixture in a container, layering it with beets.
Step four. Fill with chilled brine, cover with a dish, and put a jar of water on top. Place the container with salted cabbage in a warm place. We stir the vegetables twice a day to release gases.

We determine the readiness of pickling by taste. If it’s a little salty, you can still keep it warm. In general, vegetables are pickled after 3 days maximum. If you salted the cabbage in pieces with beets, then you can put it in jars, fill them 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, pickling cabbage with beets involves cutting the cabbage into large pieces. This appetizer goes well when stewed with meat and fish. With pink cabbage you can bake open pies, cook cabbage soup, borscht, and prepare vitamin-rich salads.

We will need:

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

To prepare the brine, use 1 liter of clean water.

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

Important! The brine must be prepared in advance so that it is ready before pouring. cold.

Pour one liter of water into a small saucepan and bring to a boil. Now the marinade needs to be salted, sugared, spices, refined oil, vinegar added and boiled for five minutes. If you pour spring water over your vegetables, there is no need to boil it. Simply boil the seasonings in a small amount of water, pour into the pelust and add spring water.

Cover the poured vegetable mass and place a weight on top. If you salt the cabbage in pieces in a saucepan, cover it with a plate. If in a jar, then lower the nylon lid into it.

We marinate the vegetables for two days. Then we store it in the basement or refrigerator in glass jars under plastic lids.

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

Option four - in Georgian

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

Let's prepare in advance:

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

Comment! Georgian cabbage turns out to be very spicy; if desired, the amount of pepper can be reduced.

How to cook

Before salting cabbage pieces with beets in Georgian style, first prepare the brine from two liters of water and salt specified in the recipe. It must be poured chilled.

Cut the forks into pieces along with the stalk. Beets - in small slices. Garlic – in slices. Cut the hot pepper into rings.

Advice! Wear gloves when handling pepper, otherwise hand burns cannot be avoided.

We thoroughly wash the celery in several waters and dry it on a towel. There is no need to cut it, we need whole branches. Place the vegetables in separate cups, since the Georgian recipe requires a layered arrangement:

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

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

The prepared vegetable mass, after pouring, is covered loosely with a lid. Place in a dark, warm place. After three days, try the brine. If you feel like there is not enough salt, add a little salt. After another couple of days, the salted cabbage in Georgian pieces can be put into the refrigerator.

Conclusion

We talked about some recipes for pickling cabbage pieces with beets. Although there are a lot of pickling options. We hope that our readers will complement our small collection of recipes, since every housewife has little secrets and twists. Good luck preparing cabbage (pelustka). We are waiting for your letters.