Cabbage with beets pickled spicy. Spicy pickled cabbage slices with beets in jars - a step-by-step photo recipe for cooking for the winter

Quick Pickled Cabbage Recipe. Cooking delicious crispy pickled cabbage with beets for the winter

Pickled cabbage with beets “Pelyustka” is good as an appetizer, goes well with any side dishes of rice, buckwheat and other cereals, meat and fish dishes, you can serve pickled cabbage with boiled potatoes and just as an independent dish.

Cabbage turns out slightly sweet with a slight sourness. And if you add hot pepper - you get a great salad for lovers of spicy! Beets and carrots are very tasty in this marinade.

You can cook pickled cabbage according to this recipe both for the winter and for 2-3 times of consumption.

Let's get started! We start cooking pickled cabbage with beets for the winter

Pickled cabbage with beets - ingredients:

White cabbage - 2 kg
Beets - 400 g
Carrots - 300 g
Garlic - 7-10 cloves

Marinade Ingredients:

Water - 1 l
Table vinegar 9% - 150 ml
Sugar - 150 g
Salt - 2 tbsp.
A mixture of peppercorns - 2 tsp
Bay leaf - 3-5 pieces
Vegetable oil - 1-2 tbsp. per liter jar

For pickling cabbage with beets, any container with a lid is suitable - jars, a saucepan, a tub. Wash the dishes thoroughly beforehand; you do not need to sterilize them.

If you want to prepare pickled cabbage for the winter for the future, then choose only late varieties of cabbage. If you do not plan to store it for a long time and do very little, then the cabbage variety does not matter.

The number of products increases proportionally.

Salt and sugar in the marinade can be adjusted to your liking.

Pickled instant cabbage “Pelyustka” - a step by step recipe with a photo

Wash the white cabbage thoroughly and pat dry with a paper towel, remove sluggish leaves and damage, if any. Cut the cabbage into large pieces, as in the photo.

If you have very small cabbages, you can cut them into 4-5 pieces.

Peel carrots and beets and cut into cubes, rings or half rings about 0.5 cm thick.

Lay the vegetables in layers in a container in which you will pickle the cabbage. At the bottom, put some beets and hot peppers, if you add ...

..., on top - cabbage, carrots, garlic cut in half. Place a few more slices of beets on top.

Prepare a marinade for pickled cabbage for the winter. Add sugar, salt and bay leaf to the water, bring to a boil, while stirring so that the sugar and salt dissolve.

As soon as the marinade boils, immediately remove the pan from the heat. Add vinegar to the hot marinade and stir.

Pour the marinade over the instant pickled cabbage so that it completely covers the cabbage.

You can pour both hot and cold marinade. Hot cabbage will cook a little faster, but there is no significant difference in taste.

Pour oil on top, close jars or other dishes in which you cook pickled cabbage with beetroot “Pelyustka”, lids and leave to marinate at room temperature for 2-3 days. Then put it away for storage in the basement or refrigerator.

Pickled cabbage with beets is stored without problems all winter. But in our family, the pellet usually ends very quickly, and you have to do more.

Enjoy your meal!

Best regards, Natalie Lissy

Among lovers of pickles and pickles, there are those who will especially like instant marinated cabbage with beets. It attracts the attention of hostesses not only with its aroma, but also with a bright pink color. You can achieve this shade if you choose the right ingredients. The advice of experienced chefs will help improve the taste of cabbage and other ingredients, as well as extend the shelf life of the snack.

How to pickle cabbage with instant beets

To make the pickled snack crispy and fragrant, there are a few secrets:

do not take early varieties of cabbage, because their leaves are tender and brittle;
heads for pickling should be dense and tight;
to make the dish more fragrant and tastier, you do not need to be afraid of experiments;
pickled cabbage is easily combined with any of the spices: cumin, coriander, celery, mustard seeds;
onions will give the vegetables a special delicate flavor;
beets should be bright and saturated in color;
you can cut the head of cabbage into pieces or just finely chop;
for pickling, vinegar can be replaced with citric acid, a 3-liter jar will require 1 tsp, in rare cases, lemon juice can be used;
if you add shallots, then it will give the appetizer a special smell;
a special taste of the dish can be obtained by adding fragrant ginger;
any vegetable oil is suitable for salting;
horseradish leaves or root at the bottom of the marinating container will help add crunch;
you should not take tap water for marinade, the high content of chlorine in it makes vegetables soft;
pickling time depends on the saturation of the marinade, its temperature and the size of the sliced \u200b\u200bingredients;
pickled vegetables are suitable as ingredients for making vinaigrette;
it is allowed to add both table vinegar and apple or grape vinegar to the marinade, you can take vinegar essence, 1 tbsp for 1 liter of water;
bitter pepper will help to add spice, but in order not to overdo it, it is better to put the pulp and discard the seeds.

Important! Do not use iodized salt for pickling, as it makes the ingredients soft. It is better to take cooked and coarse grinding.

Pickled cabbage with instant beets will help out any housewife, because it will be a great snack.

Recipes for quick pickled cabbage with beets

There are many good recipes that allow you to pickle vegetables in a few hours. You can take white or red cabbage for salad. You can prepare pickled salads, which are ready to eat after 5-8 hours, or you can preserve them in a jar for the winter to enjoy a delicate taste and crunch at any time.

Each of the recipes below can be supplemented with spices, they will make the dish more piquant.

These pickled vegetable recipes contain almost all the vitamins and minerals that a person needs, but a high content of vinegar reduces their amount.

Quick Pickled Cabbage with Beets and Carrots

This recipe for marinating cabbage with instant beets will delight you with its juiciness and delicate aroma within a couple of hours after adding the marinade. Required list of products:

2 kg of cabbage;
5-6 cloves of garlic;
1 brought;
2 carrots;

For marinade:

100 ml of vinegar, granulated sugar and oil;
1 tbsp salt.

Step by step pickling process:

Divide the cabbage head into pieces.
The remaining vegetables are peeled, chopped, grated.
Remove the husk from the garlic and chop. To make cleaning faster, just cut off the lower part of the head and press it down with a knife.
Combine all the ingredients together, mix, but do not crush. Place tightly in prepared container.
Pour a glass of water into the pan, add the remaining ingredients, bring to a boil. Remove from stove, pour in vinegar. The marinade is ready.

Pour a jar of vegetables with hot marinade, close the lid, leave for 5 hours.

Pickled daily cabbage with beets and hot peppers

For those who like spicier and spicier pickled vegetables, this simple but delicious recipe will do. It has a special aroma, and all because it contains a large number of various spices.

For cooking you will need the following products:

2 kg of cabbage;
2 beet tubers;
1 large carrot;
3 pcs. bell pepper;
3-4 cloves of garlic;
hot pepper - 2 pcs.;
1 liter of water;
1/2 st. oils;
1/4 st. vinegar and rock salt;
3-4 bay leaves;
a pinch of ground ginger;
5 tbsp Sahara;
sweet pepper.

Step-by-step cooking technology:

Peel vegetables and rinse under water.
Cut the head of cabbage into small pieces, carrots and beets into thin strips, strips of peppers, and chop the garlic finely or pass through a press.
Mix all vegetables, ginger, bay leaf and allspice.
To prepare the marinade, add salt, sugar, vinegar, oil to the water, wait for it to boil. Pour all the components of the salad with hot marinade, put oppression.

After it has stood for a day, put it in jars for easy storage.

How to quickly pickle cabbage with beets in Korean

Pickled vegetables according to this recipe have a spicy taste. Vegetables are tender, juicy and aromatic, perfect for any side dish.

Products:

1 head of cabbage;
2 beets;
4 garlic cloves;
2 pcs. onion.

For the marinade you will need:

water - 4 tbsp.;
table salt 50 g;
vinegar - 100 ml;
sugar and butter 1/2 tbsp.;
5 peppercorns and 3 bay leaves.

Pickled vegetables are prepared according to this recipe as follows:

Remove damaged leaves from cabbage. Chop into pieces or strips.
Peel and chop the beets with a grater designed for cooking vegetables in Korean.
Peel and chop the garlic and onion.
Mix all ingredients in a large bowl.
In a saucepan, prepare the marinade by mixing all the ingredients together, except for the vinegar. Wait for the boil, remove from the stove, pour in the vinegar.
Pour marinade over salad and leave overnight.

This recipe for pickled cabbage with instant beets will appeal to many, because after 8 hours the dish is ready, and its pleasant taste cannot be compared with anything.

For long-term storage, it is better to shift everything into a practical container and put it in a cool place.

How to pickle cabbage with instant beets with horseradish

Horseradish root will help to make pickled cabbage and beets according to this recipe more spicy and piquant.

Ingredients:

2 kg of cabbage;
1 large beet;
20 g of parsley, dill and celery;
2-3 cloves of garlic;
a pinch of hot red pepper.

For the marinade you will need:

1 liter of purified water;
1 st. l. salt and sugar;
250 ml of vinegar.

Step by step cooking process:

The head of cabbage must be washed under running water and finely chopped.
Grate beets or cut into strips.
Grind horseradish root with a meat grinder.
Wash all greens and finely chop.
Combine all prepared ingredients together, add garlic cut in half and hot red pepper.
Put a dill umbrella and a few currant leaves on the bottom of the container.
Then put the mixture of vegetables, spices and herbs in a jar. Tamp thoroughly.
To prepare the marinade, add salt and sugar to the water, boil for 2 minutes, and then remove from heat. And only now you can pour in the vinegar.
Pour hot marinade over vegetables in a jar.

Important! You can add your favorite herbs to the marinade, they will bring a touch of piquancy and a special aroma.

Pickling cabbage with instant beets will take up to 3 days, and then you can serve it to the table.

Terms and conditions of storage

Instant vegetables can stay juicy and flavorful in the refrigerator for up to a month. Any container can be used as a container: a food-grade plastic bucket, a jar, a tub or an enameled pan.

Pickled vegetables can be stored in wooden containers at temperatures from 0 to +10 degrees for up to 2-3 months.

Important! It is better not to use an aluminum container, as it oxidizes, and this can adversely affect the appearance and taste of the finished product.

It is not necessary to sterilize the container, the main thing is to wash it well and remove excess water.

If you store the finished salad for more than two weeks, then the main ingredients darken and become soft.

Vegetable oil will help extend the shelf life of snacks. It is added to the container after pouring the marinade so that it forms an airtight film. Due to this, it is possible to slow down the fermentation process of the pickled snack.

Conclusion

Instant pickled cabbage with beets, enriched with useful vitamins and microelements, will diversify the diet in the autumn-winter time. Daily consumption of cabbage and beets helps to restore the functioning of the digestive organs and increase the resistance of the immune system to various diseases. Pickled vegetables are served as a separate appetizer or as part of salads.

I already have a lot of different ways to cook cabbage on my blog, but this has a special attitude. Cabbage with beets in jars, cut into large pieces, is a real delicacy in winter. The recipe has two benefits:

Firstly, such cabbage is always juicy and crispy.
Secondly, it is very convenient when it is salted in jars, you can simply store it in the refrigerator.

In addition, I will share a few more recipes for canning cabbage with beets for the winter. such an appetizer is always highly valued for its fresh taste and valuable vitamins, which we lack so much in the winter months.

How to roll cabbage with beets in large pieces

For canning with vegetables, always take late varieties, not only cabbage, but also root crops. They are usually juicier and more vitamins accumulate in them.

For pickled cabbage recipes, it is not necessary to add vinegar, although it always acts as the main preservative. In some cases, I completely replace it with citric acid. It is added immediately to jars, at the rate of a teaspoon per three-liter jar. You can even squeeze fresh lemon juice, it will also help preserve the taste of cabbage canned for the winter.

It is convenient to roll up cabbage in pieces, it does not become lethargic over time, remains crisp and turns beautiful purple due to beets. Closed with metal lids, it can stand in an apartment for a long time at normal, room temperature. Agree that you can’t put a barrel of cabbage like that.

How to cook cabbage with beets in large pieces

We will need to take the following products:

Medium elastic forks of cabbage for two kilos
Large red beetroot
large carrot
Big head of garlic

To prepare the marinade:

Liter of settled water
150 grams of sugar sand
Two tablespoons without a hill of ordinary salt without additives
A dozen black peas with allspice
Refined sunflower oil, for each jar, a tablespoon
Three leaves of lavrushka
150 grams of table vinegar at 9%

How do we preserve:

We free the cabbage from the upper leaves, take the heads of winter varieties, the early one will not crunch, and it is too loose. We cut the forks in half and cut each of the halves into eight parts. Such are the squares-pilyuski.

Root vegetables for this recipe, I do not chop too finely. I usually cut beets with carrots into medium-sized slices or rub on a vegetable cutter, small neat sticks are obtained. Garlic only with plastics, it will be felt weakly through the crush.

All chopped vegetables are best mixed immediately in a large wide bowl, for example, a basin. So our winter preparation will look very elegant in jars, and on the table too.

Some people think that for this type of salting it is not necessary to sterilize the jars, but I still scroll them for a couple of minutes in the microwave, just pour boiling water over the lids. I put vegetables in prepared jars, do not tamp, just press a little.

We prepare the marinade from water and spices, it needs to be boiled a little to become transparent, five minutes is enough. At the very end, pour vinegar into it and immediately pour the cabbage, close the lids and let cool. After two days, you can already eat cabbage.

Cabbage with beets canned for the winter

For this recipe we will prepare:

One and a half kilo cabbage forks
Medium dark red beets
medium sized carrots
Large head of garlic

To prepare the marinade:

Liter of filtered water
A teaspoon with a slide of table salt
Three tablespoons with a little sugar
One third of a glass of vinegar at 9%
Three carnations in buds
Two leaves of lavrushka
On the tip of a spoonful of cumin
Half a glass of unscented sunflower oil

How to pickle cabbage with beets in jars:

According to this recipe, cabbage turns out to be rich in color and taste, a little spicy, great for meat dishes. Here I do not make large pieces, but shredded cabbage as for sauerkraut. Carrots with beets, respectively, are grated, you can use a Korean or food processor. I cut the garlic along the cloves into strips.

Mix all vegetables thoroughly and evenly. Then we pack them in jars, or you can leave them to marinate in a bowl first, and then put them under the lids, as it suits you.

We prepare the marinade in the same way, immediately add vegetable oil to it, at the end of the vinegar and pour boiling into the cabbage. Let's cool down. This cabbage will be ready completely in five days. She should just stand at home for a day, and then she needs to be hidden in the cool.

How to spin cabbage in beetroots for the winter

We should take the following ingredients:

Four medium cabbages
Three medium-sized beets (beets)
Two heads of garlic

For the marinade:

Four liters of filtered water
Three laurel leaves
Six peas of allspice
A glass of table salt and granulated sugar

How will we roll cabbage:

As you may have guessed by the name, a dish from Ukrainian cuisine. This is the easiest and most popular recipe. you will surely meet such cabbage in any cellar of Ukrainians.

The first step is to cook the marinade. We pour sugar and salt into the water, stir and let it boil, then we throw pepper with parsley and boil for about three minutes. Set aside, let it cool down.

We choose cabbage more densely, for such purposes I always plant the winter variety Kolobok, cabbages are small and tight. We need to remove the top leaves and cut out the stalk so that the forks do not fall apart. Then we cut it into 10-12 pieces.

Garlic must be cut into circles for each clove and then these circles are inserted between the cabbage leaves. Cut the beets into "heels" half a centimeter thick.

Banks can simply be washed and dried, sterilization will be at the end. We impose cubes of cabbage with beetroot in layers, On top we make a layer of beets. Pour over the cooled marinade and simply cover with lids. We put the jars in a large container with hot water so that the level reaches the shoulders. We sterilize for fifteen to twenty minutes and only then roll up. Store preferably in the cellar.

Cabbage with beets marinated spicy slices for the winter

For cooking we will need:

Large red beet root
head of garlic

To prepare the marinade:

Liter of purified water
Two heaped tablespoons of table salt
Two heaping tablespoons of sugar
Half a glass of apple cider vinegar
Six peas of allspice
chili pod
Five leaves of laurel

How to preserve cabbage with beets for the winter in jars:

We cut the head of cabbage into square parts, about two by two cm. Cut the beets into thin slices, and the garlic into strips. Mix cabbage pieces with garlic and chopped pepper in a wide bowl.

We will prepare the jars in advance, they should have time to dry, they can be sterilized in the oven. We put the beets in the bottom layer, then we put the cabbage cubes, on the sides of the jar we also put a few slices of the root crop and there will be a layer of beets on top. Spicy cabbage with beets for the winter is ready.

Cook the marinade for three minutes, after turning off, pour the vinegar and immediately pour it into the cabbage. Banks are rolled up with tin lids.

Canned cabbage with beets and garlic for the winter

We will need for the recipe:

Medium forks of cabbage for two kilos
Two small dark red beets
Big head of garlic
Two not very large carrots
Chili pepper pod
A glass of clarified sunflower oil
One and a half tablespoons of table salt
Two heaping tablespoons of granulated sugar
A third cup of apple cider vinegar
Two laurels
Liter of water

How will we cook:

In this recipe, we cut all the vegetables into strips, preferably of the same size, it will both taste better and look better. We free the hot pepper from the seeds and cut into half rings.

Let's prepare enameled tall dishes and in layers, starting with cabbage, lay all the vegetables. Boil the marinade with spices, pour vinegar into it and pour our sliced \u200b\u200bso that nothing remains on the surface. For a couple of days we will put it under oppression in the cold. Then we pack it in sterile jars and lower it into the cellar.

How to cook daily cabbage with beets

For cooking we need:

Medium sized cabbage
Small beets
small carrot
Clove of garlic
One and a half tablespoons of salt

For the marinade:

One and a half liters of water
Two tablespoons of regular salt
Lavrushka leaf
Five black peppercorns

How to roll up quick cabbage with beets under the covers:

Instant cabbage is especially crispy, but it will need to be stored in a cool place.

We cut the head of cabbage into pellets. Root crops can be quickly chopped into straws using a combine, you can use a Korean grater. Cut the garlic into thin slices.

We sterilize the jars, make the first layer of garlic, then cabbage cubes, followed by beets with carrots, and so on to the top.

Boil the marinade with all the spices and cool it a little so that it is hot, but does not burn. Pour into a jar and leave to stand warm for a day. Then, if desired, you can close under metal lids or eat immediately.

How to roll cabbage with beets without vinegar for the winter

For the execution of such a recipe, we will need the following products:

A couple of medium cabbage forks
Two medium-sized burgundy beet roots
Big head of garlic
Horseradish root 5-7 cm long

To prepare the brine:

Two liters of purified water
Half a glass of regular salt and sugar
Three laurels
Two buds of cloves
Ten peppercorns

How to pickle cabbage with beets in glass:

Cabbage cut into cubes, beets and horseradish three on a grater, garlic can be crushed. Mix everything evenly in a bowl. We cook the marinade earlier so that it has time to cool. Pour the cut and leave in a cool place under oppression for two days. After we pack in jars under nylon lids.

In the autumn days on the eve of the onset of the first cold weather, in almost every house of thrifty housewives, a traditional white-headed sourdough starter takes place. There are thousands of different options for such a seasonal preparation, and spicy pickled cabbage with beets is one of the most original options for preparing a winter salad. Thanks to the beet pigment, the cabbage is completely or along the edge painted in a beautiful ruby color, and the sugar contained in the beet contributes to a better fermentation process.

Sauerkraut is an epochal dish, with its own culinary history. That is why people still chop and salt this vegetable with barrels and basins in classic or innovative ways. Today our post is dedicated to lovers of spicy and vigorous, and we will give some great ways on how to make cabbage for the winter with horseradish, beets, and even according to the original Caucasian recipe.

Pickled Cabbage and Beets - Tasteful Benefits

Everyone knows that sauerkraut and its juice have great benefits. And the presence of beets in such a recipe only enhances this healing effect with an additional set of trace elements and vitamins that we need so much during the winter-spring blues.

Throughout the winter, regular consumption of these delicious salads will not only satisfy your gastronomic ardor, but also restore the lack of ascorbic acid, B vitamins, iron, magnesium and potassium in the body.

Spicy and crispy cabbage with beets and horseradish

Ingredients

Fresh white cabbage- 4 kg + -
- 100 g + -
- 0.8 kg + -
- 1 head + -
- 2 liters + -
- 100 g + -
- 1/2 cup + -
- 10 pieces. + -
- 4 things. + -
Carnation - 2-3 pcs. + -

Step by step cooking homemade pickled beets with cabbage

Spicy, picky, appetizingly crispy cabbage is guaranteed to be obtained according to this recipe. Vinegar is not used in the cooking process, which makes it possible for people with the gastrointestinal tract to taste a fragrant winter salad for hot boiled potatoes or as a side dish for meat dishes.

For this salad, it is best to choose a strong and large fork. So the cabbage will turn out more juicy and crunchy.

My head of cabbage, clean from sluggish upper leaves and cut out the stalk from below.
Now cut the white cabbage into square pieces of arbitrary size. Our chef will quickly tell and show how to do this.

The variety of beets in such cooking is also of great importance. For our recipe, you need to choose fruits with a black and burgundy smooth skin. An ideal beetroot will have no rings or fibers in the cut, and the flesh itself will have an intense ruby color and juicy texture. We rinse well-chosen root crops from earthen impurities and peel off the skin, after which we cut the vegetable into cubes or thin slices.
The choice of horseradish should not be directed towards the old stiff rhizomes and the thinnest young shoots. The best option would be a juicy and fragrant 1-2 year old root as thick as a finger. For our recipe, approximately 20-40 cm of such a root will be required. We need to rinse it well and carefully thinly cut off the top layer. You can grate it on sockeye salmon only in a gas mask, but it will be much easier to chop it in a blender or meat grinder.
We clean the head of garlic from the husk and pass it through a garlic press.

When buying garlic, it is better to give preference to homemade fresh fruits with a stalk. Greenhouse garlic cloves do not have a particularly good reputation for pickling, because after a day such garlic turns blue, and a home vegetable does not have such a problem.

Now let's prepare the brine

Mix water with salt, sugar, spices in a saucepan and bring to a boil. Then cool the marinade to room temperature.
In a deep and large container, mix cabbage, beets, garlic and horseradish, then pour the vegetable mixture with marinade. We put a disc on top of the cabbage (you can use a plate or a lid) and put oppression on top. In a cool room, it will take about 48 hours to ferment cabbage, after which the salad should be packed tightly into jars and put away for storage in the underground.

Such a salad can achieve an ideal taste condition only after a month, but the wait is worth it.

Spicy cabbage slices with beets

For lovers of spicy salted cabbage, we suggest using this recipe. The salad turns out to be incredibly fragrant and colorful due to the abundance of multi-colored bell peppers, carrots, beetroot and garlic and will be an excellent taste and aesthetic table decoration.

Ingredients

White cabbage - 2 forks;
Beets - 2 tubers;
Carrot - 1 root crop;
Sweet multi-colored pepper - 3 pcs.;
Garlic head - 1 pc.;
Hot green or red pepper - 1-2 pods;
Purified water - 1 l;
Sunflower oil - 100 ml;
Table vinegar 9% - 1/3 st.;
Salt - 2 tablespoons;
Lavrushka - 3-4 sheets;
Peppercorns - 1-2 tsp;
Sugar - 0.1 kg;

Cooking homemade beet and cabbage snack step by step

Wash and clean all vegetables

We cut off the skins from beets and carrots, remove the stalks and testicles from the peppers, remove the husks from the garlic, and remove the upper leaves from the cabbage.
We cut each fork into 8 parts along the stump, chop the carrots and beets in circles on a shredder, cut the bell peppers into strips, and chop the garlic and hot pepper very finely.
Mix all the ingredients, add lavrushka and peppercorns.

Prepare hot marinade

Pour granulated sugar, rock salt, oil and vinegar into 1 liter of water, boil the solution for 5 minutes and pour vegetable components with boiling water.

Under a slight pressure, we keep the salad warm for a day, and then we pack it in jars and store it in the refrigerator.

Azerbaijani cabbage with beets, a simple recipe with wine vinegar

Do you want to learn how to cook healthy and amazingly tasty cabbage salad from traditional Caucasian cuisine with your own hands at home? Then this recipe is just for you. Such a treat will be a great addition to barbecue and other meat and vegetable dishes.

Ingredients

Carrots - 1 large piece;
Cabbage forks - 1-1.2 kg;
Beets - 0.25 kg;
Lavrushka - 5 leaves;
Jamaican pepper - 10 peas;
Salt - 2-2.5 tsp;
Wine vinegar - 350 ml;

Cooking Azerbaijani cabbage with beets

Preparing this salad is easy. We chop the cabbage into strips on a shredder, three carrots and beets on a grater for a Korean salad or cut them manually into cubes.
We mix all the waxes with salt, laurel and crushed peppercorns. After that, loosely lay out the salad in sterile glass containers and pour wine vinegar. We tightly roll up the jars with lids and keep the salad in a cool room.

Before serving, such a salad can be supplemented with fresh cilantro and lettuce purple onions. Spicy Pickled Cabbage with Beetroot is a great addition to your favorite recipes for winter preparations and quick cabbage snacks.

How is instant marinated cabbage with beetroot prepared? The recipe will surprise even a novice hostess with its simplicity, and for more experienced chefs, there will be more than a dozen options for this appetizer - for every taste!

Useful duet

I don’t even want to mention once again how useful cabbage is. And how good it is marinated! The aroma is for the whole house, and the taste is a crunchy delight! It is extraordinarily appetizing and “in a hurry”, and how salivating is flowing when you get a jar from the cellar, in which pickled cabbage for the winter is carefully laid - very tasty and so generous with vitamins! But, perhaps, this white-headed yummy marinated with beetroot straw looks especially unusual - from pale pink to rich burgundy. How to pickle cabbage with beets on your own? There is nothing simpler: preparation time is taken a little, products require a minimum, and financial costs are completely ruble.

The most unusual outwardly pickled instant cabbage is a recipe with beets. But to make it perfect, you should follow a few rules:

choose cabbage heads of late varieties;
cut off all spoiled leaves from the head;
take dark beet varieties - bardo, cylinder, detroit, etc.

The main ingredients that you need to prepare before pickling cabbage with instant beets are:

actually, a cabbage head;
fresh beets;
in some recipes - carrots;
garlic cloves (in most recipes);
vinegar essence;
vegetable oil;
salt without additives and granulated sugar;
drinking water;
other spicy seasonings - according to the recipe.

The result is a cabbage tender, but firm, crispy-fresh and fragrant-spicy.

Instant pickled cabbage with beets

Perhaps there is no faster recipe than daily marinated cabbage with beets.

For him we need:

1-2 cabbage heads (tight and dense) - 1.5 kg;
table carrots - 1 large root crop;
beets - 1 root crop of medium size;
garlic - 2-3 teeth.

For marinade-filling you need:

liter of water;
table salt and granulated sugar - 2 tbsp each. topless;
vinegar 9% - 90 ml.
vegetable oil - 4 tbsp.

This instant pickled red cabbage is easy to make. Cabbage is chopped either in cubes or straws. Beetroot and carrot shredders are prepared on a large-mesh grater, and the garlic is very finely chopped. Vegetables are mixed in a convenient bowl and placed in a jar of suitable size.

Then they make a marinade filling: sugar and salt are dissolved in boiling water, oil and vinegar are poured in and immediately removed from heat, the liquid is poured over the vegetables and the jar is closed with a tight capron lid. After 10 - 12 hours, instant marinated cabbage with beets (recipe with vinegar) is ready!

Winter harvest

And in winter it is quite possible to use recipes such as red cabbage. Cabbage pickled for the winter is well stored until spring. They do it like this:

For each kg of cabbage “base” - an average beetroot. Vegetables are chopped as you like.
They are laid out in a sterilized jar in layers, alternating: a thicker layer - cabbage slices, a thin one - beetroot, so to the top.
Marinade is best done in the following way: dissolve 2 tablespoons of non-iodized salt and sugar in a liter of boiling water. Lavrushka leaf, a few grains of coriander and black peppercorns are thrown next. Remove the marinade from the stove, pour in 9% table vinegar 2 tablespoons (tablespoons).
The marinade base is poured into vegetables and the jar is rolled up with a lid.

You can store it both underground and in the cellar, even in a dark cool pantry, it is very tasty, crispy and fragrant!

With beets in Georgian

Want something spicy and spicy? Then we will make it in Georgian. The result is spicy pickled cabbage with beets! Recipe:

Spicy filling here, contrary to the prescription name, is not needed - just water and salt (for each liter - 1.5 (without a slide) tablespoons). Dissolve the salt in boiling water and remove the brine from the heat - it should cool completely.

Vegetables are needed in such quantities:

about 3 kg of cabbage;
1 kg of beet tubers;
celery - a small bunch;
chili pepper (in general - to taste, on average - a couple of pods);
garlic - teeth 6-10.

We cut the cabbage head into slices (from one - no more than 12 slices!), And the beets into thin rounds; garlic and chili - finely chopped.
Before pickling cabbage quickly and tasty, it is worth preparing an enameled pan. We put it in layers: beetroot straw, cabbage slices, garlic and chili, greens. Again, repeat the combination of layers until all the vegetables fit. In this case, you need to finish with a beetroot layer.
Pour the brine over the entire contents of the pan so that the water covers the vegetables completely. We put oppression on top to prevent the vegetables from floating up, and cover the pan with a lid.
To start fermentation, we keep the workpiece at room temperature (average, up to 22 degrees) for a couple of days, and then we put it in a cooler place. After 4-5 days, the appetizer is ready!

Pieces with beets

Express - an option in a jar - pickled cabbage with beets! Recipe:

We cut the cabbage into pieces and three beets on a grater into a large cell (vegetable proportions 2: 1).

We put it in layers in a jar - beetroot slices - cabbage - beetroot (the top is always beets).

Add a chopped onion to a three-liter jar of vegetables.

For marinade filling:

water - 4 cups (liter);
salt without additives - 2 tbsp. spoons;
granulated sugar - 1.5 tbsp. spoons;
bay leaf - 1-2 pcs.;
fragrant pepper "peas" - 4-6 seeds.

We boil everything, pour the cabbage (hot) with the resulting brine, at the end add 9% vinegar 2 tbsp directly into the jar. spoons. Already on the second day you can help yourself! Such pickled cabbage with beets for the winter can also be cooked, only for this you need to put it in small jars and roll it up with lids.

With beets and garlic

No matter how fast pickled cabbage with beetroot is prepared, a recipe without garlic is unlikely to add flavor to it, and therefore we do it with it!

We cut the cabbage into a rhombus, and the beetroot into strips. The proportions of vegetables are 2:1. But to make the taste richer, we do not regret garlic. We squeeze it through a garlic press. For one medium head we take at least 6 teeth. And, before pouring the marinade, mix the vegetables well and let it brew for an hour or two. Next, we prepare a simple marinade so as not to interrupt the garlic flavor, it is better not to add all kinds of seasonings - enough salt, sugar and bay leaf. At the end of the preparation of the marinade filling, do not forget about the vinegar!

With beets and carrots without vinegar

Instant pickled cabbage with beets has a rich vitamin composition: a recipe without vinegar, but with carrots. It is not worth preparing this appetizer option in the winter, but it will perfectly replace the daily salad.

Marinade Ingredients:

2 liters of water;
sugar pitch - ½ cup;
salt - 100g;
Lavrushki - 4-6 sheets;
3-4 cloves;
black peas-pepper - 6-8 pcs.

Boil the brine and cool.

We fill them with vegetables:

chopped cabbage leaves in any way - 4 kg;
beet and carrot roots (0.5 kg each);
garlic, crushed with a “crusher” - 5 teeth;
horseradish rhizome - 2 pcs.

We pre-process and clean all the vegetables, mix them in a convenient deep bowl. After everything is filled with brine, we put oppression on top and close the lid. After 3 days, you can decompose into jars and store in the refrigerator.

Petals with beetroot

A good side dish for meat is pickled red cabbage with beetroot (or beets, translated from Ukrainian). But a special piquancy to the dish is given by the method of slicing - with a petal, for which such a cabbage is called "Pelyustka".

The taste of this side dish can be changed due to the marinade, here is the best option:

drinking water - liter;
vegetable oil -75 ml;
granulated sugar - 1/2 cup;
black pepper - 3 peas;
ground coriander - a pinch;
9% table vinegar - 150 ml;
salt - 2 tbsp. spoons.

We prepare the marinade, throwing all the ingredients into boiling water, set aside after a couple of minutes and pour in the oil and table vinegar. We cool everything. While it's getting cold, we're doing vegetables:

We disassemble the head of cabbage sheet by sheet, cut in the form of large triangles.
Three beets on a large-mesh grater.
Mince a few cloves of garlic.

put cabbage and beetroot in layers in a saucepan;
pour cold marinade;
we press the contents of the saucepan with oppression;
cover with a lid and store for 2 days at room temperature, then a day in the refrigerator, and only then you can take a sample.

Perhaps, few people refuse to taste pink crispy cabbage. Let it be a recipe “a la quick hands” or pickled cabbage for the winter in jars - the recipes for this snack are varied. However, the taste is always excellent!